One of my Christmas gifts was “Fifty Shades of Chicken”. (Oh, my … blush, blush.) It’s actually a nice compilation of chicken recipes with juicy titles and spicy dialogue, puns intended. I made this recipe with inspiration from 2 recipes under the category “Dripping Thighs”.
Step into my parlor, if you dare. Continue Reading
I started out to make a chicken dish that one of my aunt’s made when I was a child. I sort of recalled it was alternating layers of chicken and onions cooked in vinegar. I didn’t quite achieve the goal, but I stumbled on a killer sauce. Continue Reading
This is a somewhat lighter, lower calorie version of eggplant parmigiana in that it’s not egged, breaded or fried. And if you can’t choose between the iconic eggplant- or -chicken parmigiana, why not combine them? Continue Reading
As evidenced by the title, I’m digging into the archives of FOODalogue and reprinting some recipes I think are worth repeating (warts and all, i.e., even if I think I could take a better photo now .)
This being the season of turkeys and pumpkin, I thought readers might like to see this one again.Who likes the dark meat? Me, me, me!
An Asian-inspired twist on the American classic of burger, fries, slaw and ketchup/mayo. Continue Reading
A little late for Cinco de Mayo, but ‘muy bueno’ nonetheless. Continue Reading
Nope! No pasta, and it wasn’t even needed. Continue Reading