Here’s our take on an easy to make French home-style chicken recipe. This recipe is traditionally made with meat from a whole chicken. However, modern cooks have found that using boneless/skinless chicken breasts and thighs is easier.
What isn't better with bacon? This three ingredient tailgate snack couldn't be easier - just salmon, wafers and delicious BACON mustard!
The easiest tailgate recipe - No cooking necessary! Simply combine your favorite pre-cooked chicken with Inglehoffer Sriracha Mustard, voila!
Here is a quick and easy recipe for Horseradish Garlic Mashed Potatoes that can be made at the last minute. Do not peel off the skin – its good healthy fiber. Cooking the potatoes in the microwave preserves the flavor rather than having it go into the water when you boil the potatoes.
Toast the arrival of spring with a Mimosa Cocktail made with Prosecco instead of Champagne. Reserve a cup and a half of the Prosecco to make Chicken Mimosa; it’s quick, easy, and “Deliziosa.” Serve with steamed broccoli rabe drizzled with balsamic vinegar and a saffron risotto.
Historically, Mongolians usually eat mutton rather than lamb; and it is usually seasoned with just salt & garlic, and then grilled over an open fire. However, Mongolia’s close proximity to China has influenced many Mongolian recipes combining many different flavors to enhance the basic taste of lamb. Start the spring season with this updated version of Mongolian grilled mutton that substitutes lamb for mutton.
Traditionally, a lamb rack was coated with mustard, herbs, and breadcrumbs. It is then roasted and served with a wine sauce made with a flour roux, meat fat, and butter. The following recipe eliminates most of the fat, yet incorporates the basic flavor elements associated with the classic French recipe for a rack of lamb.
Featuring Alaskan Copper River Chinook (King) Salmon, which is only available from the middle of May until the middle of June, this recipe combines the elements of land and sea. The unique texture and rich flavor of the salmon is balanced by the earthy flavors of the truffles. The caviar and prosciutto provide a salty balance to the dish, which is countered by the Gremolata & the Yuzu, contributing a fresh bright citrus flavor.
My dad loved mushrooms, and he always ordered veal Marsala when we went out to restaurants. My mom didn't buy veal very often, so she adapted this recipe for chicken and made it on special occasions. He was also very fond of white Burgundy wine, which makes a wonderful accompaniment to this dish.
A simple Moroccan-spiced aioli is mixed in with the ground turkey to keep the burgers moist and give them tons of flavor. Smoked paprika is available in the spice aisle of most supermarkets.