yields approx. 1 cup of dressing. A simple but flavorful Italian salad dressing. 3/4 c extra virgin olive oil 1/4 c white wine vinegar 1 tsp lemon juice 1 tsp garlic powder 1/2 tsp onion powder 1 tsp oregano (dried) 1 tsp basil (dried) 1 tsp salt 1 tsp sugar (granulated) 1/4 tsp black pepper dash…
Alton Brown is 2 for 2 in the fall 2019 season of Good Eats! I've been looking for more dishes that expand our breadth of proteins and leverage more vegetables. This dish fit the bill perfectly — with a few alterations to match a family of four's appetite. 3/4 c quinoa (rinsed) 1 1/2 c chicken stoc…
Sauteeing spinach with onion and garlic is one of my favorite ways to prepare that particular leafy green. Add that mixture to creamy ricotta and you've got a great filling for a ravioli (or tortellini). Now that I think about it, probably great for lasagna, too 2 tbsp olive oil 1/2 c onion, fine…
Serves ~ six people. 30 oz red beans (1 large can, drained & rinsed) 2 cup chicken stock 1 cup andouille sausage or ham (diced) 1 small yellow onion (diced) 1 tsp onion powder 1 tsp garlic powder 1 tsp chili powder 1/2 tsp black pepper 1/2 tsp Old Bay seasoning 1/2 tsp dried oregano 1/2 tsp dri…
6 eggs and a bunch o' beets. Red beet eggs are a Pennsylvania dutch treat. In short, the juice from a can of beets is used to make a weak pickling brine and hard-boiled eggs are submerged in it, taking on the deep red-purple color of the beet juice. The color usually goes all the way to the yolks,…
Once upon a time I tried Rick Bayless' recipe for chicken tinga tacos. The pickled morita chiles turned out to be one of my favorite aspects of that dish — so much so that I couldn't bear to discard the unused liquid. Instead, I used it to pickle some cucumbers. And thus were born red devil pickles…