One of the great troubles I find in cooking is getting good side dishes to go with whatever else I’m serving. With few fresh vegetables available from local sources, you really don’t have a lot to choose from. But this one, you can serve either as a light main serving or as a side, depending on the situation, and the Brussels sprouts with leeks and pasta are very good in both cases.
I saw the first such recipe on a Bon Appetite site and after researching it, found several others that were similar, and decided to make my own version, with a little bit more pasta and a lot more lemon and garlic. You can play with this recipe a good bit without ruining it, and come up with your own version, if you like. It’s really that easy. And I love the nice brownness that really makes the Brussels sprouts come alive.by
Meatballs are one of those things I really love (as you can see by the many posts I’ve pout here) and these Swedish meatballs are one of my favorites. They’ve got an interesting texture, unlike meatballs of any other kind I’ve had. The sauce, however, is the winner here. There are a couple of ways you can make it, assuming you have some really good mushroom soup handy, but you can also make it with just good old mushroom soup from the can.
If you have good creamy mushroom sauce, skip the milk in the recipe below and just add some sour cream to give it that nice body. If you have mushroom soup, add the milk and you’re fine. You can also add pre-cooked shredded mushrooms to the mix, if you like.
I’m guessing the soft texture that comes with the meatballs is from 3/4 cup of milk that’s added to the meatball mix, because there doesn’t seem to be anything else different. In fact, as far as I know, I don’t remember seeing milk in any other meatball mix, come to think of it. Whatever the cause, the meatballs come out fresh and will definitely win your heart. Promise.
The Swedish meatballs are great for Christmas and also can make a delicious appetizer, if you wish.by
This lemon and garlic shrimp Alfredo is, believe it or not, a great Christmas dish around our house, in part because you can still get some very good shrimp this late in the year. And there really isn’t any reason I can think of to have a nice lemon garlic and cheesy Alfredo sauce just about any time of the year. Period.
The dish starts with a garlic lemony Alfredo sauce, which is nothing but butter, garlic, cream, a little lemon juice and zest, and cheese. And apart from waiting for the cream to reduce a good bit, there really isn’t much to make it. The shrimp I like to fry in some pancetta and (a little more) garlic, which takes only a little time, as well. (You can serve the pancetta with the shrimp or not — your call.)
Add a little fettuccine and your done. It’s a very nice, quick fix dinner or as a small plate for lunch.by
I know. This is really a strange time to be bringing up a new Asian meatball recipe. But the truth is, I just really wanted to have them and in the end, it’s not really Thanksgiving yet, so why not?
I doubt very much you would likely find these meatballs anywhere in Asia, but they have all the amazing flavors you might expect from an Asian cuisine. Yes, they do use turkey as the meat (yeah, there is Thanksgiving of sorts here), but with water chestnuts, spring onions, cilantro, garlic, ginger and a lime-juice marinade that brings it all up to where it should be.
And, like most meatballs, these can be served as a nice dinner, but also as an appetizer and even as a small lunch plate, if that’s your choice. The flavors are definitely Asian in nature, reminding me a lot of Vietnamese or maybe Singaporean kind of fare. They could be served over rice noodles or even with zucchini noodles, perhaps with a little peanut butter sauce.by
So we all know risotto, that lovely rice dish, is definitely an Italian original. This ham and corn risotto (though I don’t know it’s heritage), is most likely something cooked up probably a good way from Italy. That said, there still is something about smoked ham and good corn that makes this risotto as good as it could ever come from Italy or anywhere else.
I should probably mention that under almost any circumstances, I’m good for risotto just about anytime you could bring it up. There is something about that Arborio rice and chicken broth that really gets me going. So when I came across the recipe from Southern Living, I had to try it and man, was it good. I did resort to making the risotto the traditional way, with lots of care in the execution, but apart from that, I really didn’t change a whole lot.
Give this a try. I think you’ll like it.by
Thanksgiving mac and cheese is one of the best after holiday dinners or side plates you can get to the table in a reasonable hurry and with a ton of smiles on the faces of those about to eat.
The thing about mac and cheese is that it’s good to start with. Done right it’s creamy, with just enough stick-to-it-ness to make a real meal out of it, if you want to. Add in some leftover Thanksgiving turkey and you’ve got a real winner. And there is really no trick here, guys. Add in the turkey with just a little mayo, combine with the mac and the cheese — I use a smoked Gouda as well as some sharp cheddar (roughly about half and half) and you’re pretty much done.
Of course, there are plenty of other things you can do, as well, but be careful. Sometimes doing too much really can spoil a good dish. And believe me, I know how that happens.by
As you might have guessed as you look around through our recipes, you’ll find quite a few chicken recipes, in part because they tend to be pretty easy to make into something fantastic. There is more to it than that, however. Chicken can be hard to do (at least to do it right) but sometimes, it can be sooooo easy, you could pretty much fall over before you can mess it up and at the end, you get a great restaurant quality meal. That’s where this chicken piccata comes in.
You don’t need a lot to do this dish — a little butter, some lemon, capers and parsley — and you’re all set. The technique is also very easy. Quickly saute the chicken tenders (or half chicken breasts, cut into two thin parts) and make the sauce using the remaining ingredients and you’re ready to start eating. If you start with just a little prep, you can have this on the table in about 15-20 minutes. Yup. That fast.
Can you ruin this dish? Of course you can. You have to be really careful with the chicken breasts — it’s very easy to over cook them. And it’s also easy to go a little heavy on the lemon juice, which can really mess up the balance in the dish. In other words, pay attention to what you’re doing and you’ll be fine.
You really need to try this dish. It’s very, very good.by