There has been a rowdy heat wave in michigan, late, late into the months we call autumn. David & I planned to go to a cider mill Friday, but just could not bring ourselves to do it in eighty degree weather. The point is to bundle up in plaid and quilted vests! Not have heat …
Although, I actually heard the temps in Ohio where a little chilly over the weekend too. So does that mean the rest of you guys are catching some colder temps as well?? I am kind of hoping so because I am really excited about soups this fall. I have so many many on my list …
This recipe for honey mustard salmon is seared salmon fillets coated in a sweet and tangy honey mustard sauce. Add broccoli to make it a one pot meal! I try to serve salmon at least once a week in my house, some of our favorites include marinated salmon, honey garlic salmon and this salmon with …
Fall is the best season for eating. It just is! There’s tons of produce, from fresh apples to winter squash, to cold-weather greens like kale that begin to appear in farmers’ markets and supermarkets. But it’s also just cool enough that it doesn’t feel absurd to preheat the oven, or put a big pot on …
Savor the rich and comforting taste of our Baked Garlic Butter Chicken. Juicy chicken breasts basted in golden garlic butter, seasoned with rosemary, and topped with melted Italian cheese. Juicy Baked Garlic Butter Chicken When it comes to comfort food recipes, my Baked Garlic Butter Chicken stands out from the crowd. Chicken dinner recipes are …
This isn’t your everyday risotto. A mixture of bacon and onion is sauteed in a hot nonstick pan. With the onions tender and the bacon just on the brink of crispiness, Arborio rice and some essential spices are stirred in. Chicken broth is then added and the pan is covered, where it simmers over low …
These little turkey pot pies are the perfect recipe for fall. They’re basically the food equivalent of jumping in a pile of leaves while wearing an oversized sweater and plaid flannel scarf. It’s no secret that I have a fondness for pot pie… well, all pie, really. My classic chicken pot pie is a tried …
Slow Cooker Herbed Chicken and Rice Pilaf. I turned everyone’s favorite dinner into an easy and delicious slow cooker recipe using pantry staples like wild rice, autumn herbs, and chicken breasts. This slow cooked chicken dinner is a hearty, but healthy meal to come home to after a busy day. The best part? It’s the …
Shumai, literally translated as to cook and sell, is a staple of dim sum cuisine consisting of an open-topped dumpling filled with steamed ground pork, and sometimes finely chopped shrimp or Chinese black mushrooms. When it’s cooked, shumai is often garnished with a single pea, a fish egg, or a small piece of carrot on …
Zhajiangmian is a Shandong specialt, consisting of wheat noodles in soybean sauce and vegetables such as summer radish and sliced cucumbers. The sauce is usually made by cooking ground pork or beef in combination with fermented soybean paste. There is also a vegetarian version of the dish that substitutes the meat with smoked tofu in …
Easily identifiable by the patches of scruffy dark hair on its claws, the succulent, moist, and meaty Shanghai hairy crab is a delicacy that is large as an adult person’s palm. Its flesh is firm, yet tender and delicate, so it is always steamed whole, without any seasonings, while the meat is much sweeter than …
Sichuan in origin, mapo doufu consists of tofu cubes settled in a spicy sauce containing minced meat, traditionally beef or pork, and fermented black beans known as douchi. The dish is said to have been invented in a small restaurant called Chen Xingsheng in Chengdu back in 1862, while the name of the dish comes from the lady cook …
Sweet and sour sauce is usually associated with the authentic Chinese combination of rice vinegar and sugar. The probable origin of this sweet and sour mixture is the Chinese province of Hunan, where it was originally used as a condiment or a sauce for fish, meat, and vegetables. Some theories claim that the Chinese province …
Century egg is a Chinese delicacy made by preserving duck, quail, or chicken eggs in a saline solution that consists of salt, clay, and sometimes ash, quicklime, or rice hulls. The solution causes the yolk to develop a creamy texture, and it changes the egg whites into a dark-colored, jelly-like substance. The dish is thought …
