There’s nothing like a completely reliable, completely delicious chicken dinner recipe, unless it is knowing how to get a great rich tomato flavor out of tomatoes when tomatoes (sniffle!) are out of season. And this chicken with roasted tomato sauce delivers all of that and then some. Ready to meet your new favorite luscious chicken recipe? Let’s make it!
Ah, this salad. It is chock full of not only the scrumptious tastes of fall, but the carrots and the shallots and the slightly charred bits make it look like fall too. It is served just the right amount of warm, and while you don’t HAVE to do this, I like to make all this healthiness just the slightest bit naughty by adding a handful of bacon. I’m not saying this is ever going to replace mashed potatoes or sweet potato casserole on your holiday table…but you might want to make room for it alongside those favorites. Ready for a warm and wonderful salad? Let’s make it!
So here’s how this recipe for easy steak au poivre (otherwise known as steak with pepper) came about. We were ambling through a new supermarket near our house recently, and they have an enormous meat counter. And right in the center was a glorious display of pepper-crusted filet mignons, all ready for the cooking. I think the Southern husband actually got a little misty-eyed, and it got my competitive juices flowing, steak-wise.
So I picked up a couple of plain filet mignon steaks and decided I was going to one-up the supermarket steaks with a creamy, slightly boozy sauce to go along with the pepper crust. And let’s just say the Southern husband is cheery again. Ready to kick your steak up a notch? Let’s make it!
This easy peasy recipe for bistro artichoke chicken is basically a plate full of spring, with the tender artichoke hearts and sweet shallots all cooked up with the chicken in a lovely white wine sauce. I’m calling it Bistro Artichoke Chicken because this is what I imagine you might get at a little French bistro on a warm April day, and one day I will get to France and find out if I am right. In the meantime I’m just going to serve this up for the Southern husband, open the windows just a smidge to let in the springtime breeze, and ooh-la-la. Let’s make it!
Mussels are up there among my very favorite kinds of shellfish, and this recipe for mussels with shallot cream sauce is one of the reasons why. They are delicious, they are inexpensive, they are reliably easy to cook, and they are all kinds of dramatic with their pretty blue shells. Combine all THAT with some delicate angel hair pasta and a creamy, dreamy shallot wine sauce and I am head over heels in seafood love.
This also gives me the chance to tell you about one of the Southern husband’s preferred way to eat certain dishes like this one, but in the meantime, let’s make it!
Here’s why this recipe for chicken with bacon mustard sauce is my best friend this time of year. The heat has clicked on for real now in my house. The fireplace is doing its warm and cozy thing. THERE IS FROST OUTSIDE. And so all I want are hearty, warm-you-up suppers…all thought of salad has vanished from my mind. The problem is, so much of the warm and wonderful hearty fare is full of butter and cream and other delights, and with the holidays coming up I am trying to be mindful that this might not be the best plan for everyday supper.
So what’s a comfort-food loving girl to do? This chicken with bacon mustard sauce, that’s what. Let’s make it!