Pork, Bacon and Bread Kabobs

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Pork tenderloin and I have always had a bit of a love-hate relationship.  I love to eat it, but usually when someone else is cooking it because I have a great talent for making it dry.  As a result, the Southern husband looks longingly at it in the supermarket while I roll the cart right on by, heading for the good old dependable chicken.  Until now.  Until I realized that I could skewer it up with some bacon and some cubes of country bread and some fresh sage (side note: is there anything that smells better than fresh sage?) and grill it until everything was juicy and tender.  Tender!  Who knew that tenderness was just a skewer away? Read More & Get the Recipe

Jamie Oliver’s Chicken Baked in Milk

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THIS CHICKEN CHANGES EVERYTHING.  I think I ran around my kitchen saying that over and over again after I snuck the first bite (okay, the first 5 or 6 bites) as I was serving it up.  This comes from Jamie Oliver's recipe, and I had heard about it so many times that I finally had to see what all the rhapsodizing was about.  Cooking a chicken in milk is a little offbeat, but the Southern husband and I love cooking pork chops in milk - we've done it for years - and so I thought what the heck.  I got myself a chicken and some milk...but little did I know that this was going to be one those days that a recipe rocked my world.  I  love it when that happens. Read More & Get the Recipe

Skillet Chicken with Herb Dressing

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There's nothing I like better than a good old-fashioned Sunday dinner of roasted chicken with dressing.  But somehow the idea of the roasting pan and the mixing bowl and all the other fuss and muss that can go along with it makes me wistfully turn away from my chicken with dressing dreams towards something that is a little less of a production.  Until now.  Until I realized that I could make it all together in one hardworking skillet.  One skillet, one chicken, one table full of happy faces. Read More & Get the Recipe

Chicken Scallopine with Lemon Butter Sage Sauce

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I don't know about you, but chicken finds its way onto my menu every single week, and sometimes more than once.  It's quick, it's easy, and I always have some of it in my freezer, and as a result, I am always trying to figure out the next great chicken recipe...especially one that can be made with other stuff I already have in my house.  Not that I have anything against going to the supermarket, but let's just say we have had more than our fair share of snow lately, and it's been hard to leave my nice warm kitchen.  And since I happened to have all the ingredients for this one, including a handful of sage...hello, chicken scallopine with lemon butter sage sauce! Read More & Get the Recipe

Agnolotti with Sage Walnut Cream Sauce

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So...what is agnolotti, you may be asking?  (Or you may not.  You, unlike me, might already be totally best friends with agnolotti.  But just in case.....)  Agnolotti is like a very close cousin of ravioli...a delicious pillow of pasta filled with all kinds of wonderful things...cheese, meat, or in the case of those agnolotti up there, butternut squash and parmesan cheese and (I'm not kidding) teeny bits of amaretti cookies.  Agnolotti is a little bit smaller than ravioli...a big cousin and a little cousin, you might say.  Kind of like these guys. Read More & Get the Recipe

Ravioli with Brown Butter and Sage

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Continuing on with my valiant effort to use up all my fresh herbs while summer is still summer, I bring you one of my most favorite, easiest, most crowd-pleasing dishes ever. There is something a dish with the words "browned butter" in the title that just makes you feel warm and fuzzy all over. Well, it works for me, anyway. Browned butter is exactly what it sounds like: butter that has been melted and simmered over low heat until it starts to turn slightly, well, brown. And with that browning it takes on a bit of a nutty taste that is rich and wonderful. So this sauce calls not only for fabulous brown butter, but also for a generous amount of this: That would be the acres and acres of sage in my back yard. Okay, it is only a wooden barrel-ful of sage, but this stuff is tenacious, and it needs to be dealt with. And one of the most satisfying ways is with this scrumptious recipe. Start by boiling up your favorite ravioli - I like the nice big round cheese kind. While the Read More & Get the Recipe