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- "Oven-Fried" Four Cheese Chicken
- Chicken in Cilantro-Peanut Sauce
- Tex-Mex Chopped Salad
- Spicy Chicken-Chipotle Salad
- A.1. Skillet Chicken
- Chicken Florentine Unstuffed Pasta Shells
- Barbecue-Style Chicken
- Chicken Breasts with Roasted Tomato-Queso Sauce
- Brined Turkey
- PLANTERS® Peanut Sate
- Maple Glazed Roasted Delicata Squash and Brussels Sprouts
- Panko Crusted Pork Tenderloin with Dijon Cream Sauce
- Caramel Apples
- Classic Baked Acorn Squash
- Farro with Swiss Chard and Radicchio
- Honey Mustard Chicken
- French Toast
- Butternut Squash Apple Soup
- Roasted Pumpkin Seeds
- Applesauce
- Thai beef & rice noodle stir-fry with snow peas
| "Oven-Fried" Four Cheese Chicken Posted: 02 Nov 2014 11:23 AM PST
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| Chicken in Cilantro-Peanut Sauce Posted: 02 Nov 2014 11:23 AM PST
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| Posted: 02 Nov 2014 11:23 AM PST
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| Posted: 02 Nov 2014 11:23 AM PST
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| Posted: 02 Nov 2014 11:23 AM PST
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| Chicken Florentine Unstuffed Pasta Shells Posted: 02 Nov 2014 11:23 AM PST
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| Posted: 02 Nov 2014 11:23 AM PST
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| Chicken Breasts with Roasted Tomato-Queso Sauce Posted: 02 Nov 2014 11:23 AM PST
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| Posted: 02 Nov 2014 11:23 AM PST
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| Posted: 02 Nov 2014 11:23 AM PST
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| Maple Glazed Roasted Delicata Squash and Brussels Sprouts Posted: 30 Oct 2014 03:23 PM PDT  About a month before Thanksgiving, my parents and I start planning our holiday meals. To keep from going completely crazy we divide and conquer the cooking. (Props to those of you who do the whole meal on your own, how do you manage?) For Thanksgiving, my mother is in charge of the roast turkey and stuffing (they’re the BEST), my father the mashed potatoes, and I the pies. Dad and I split the sides. Continue reading "Maple Glazed Roasted Delicata Squash and Brussels Sprouts" » |
| Panko Crusted Pork Tenderloin with Dijon Cream Sauce Posted: 27 Oct 2014 06:01 PM PDT  We all know what magic a buttermilk marinade can do for chicken, but have you ever tried a buttermilk marinade for pork? It’s lovely! Continue reading "Panko Crusted Pork Tenderloin with Dijon Cream Sauce" » |
| Posted: 23 Oct 2014 10:26 AM PDT  Caramel apples are one of those things that are as much fun to make as they are to eat. I made this batch with my goddaughter Piper with apples she had picked apple picking at a nearby orchard. The last time I made caramel apples with young Piper she was barely 4 years old, and she covered her apple with pink sprinkles. Continue reading "Caramel Apples" » |
| Posted: 19 Oct 2014 09:05 AM PDT  Always a favorite at our Thanksgiving table is baked acorn squash. They’re so easy! The hardest part is cutting the squash in half—you need a sharp knife and a strong, steady hand. But then all you have to do is scoop out the seeds, score the inside, dot with butter and brown sugar or maple syrup and bake. To eat you can cut them in wedges, or keep them in halves and scoop out the flesh with a spoon. Continue reading "Classic Baked Acorn Squash" » |
| Farro with Swiss Chard and Radicchio Posted: 16 Oct 2014 12:14 PM PDT  Do you ever eat farro? It’s an ancient grain related to wheat. It has a wonderfully nutty, rich flavor and works beautifully as a side dish to chicken and pork. You cook it much like you would prepare a rice pilaf—sautéing garlic and onions first, adding the farro and water and simmering until done. Continue reading "Farro with Swiss Chard and Radicchio" » |
| Posted: 13 Oct 2014 12:29 PM PDT  This is one of those lazy days, couldn’t be easier, don’t have to think about it and it still turns out great, dishes. You just mix honey, Dijon mustard, and olive oil together and pour it over chicken thighs in a casserole dish and bake until done. Continue reading "Honey Mustard Chicken" » |
| Posted: 11 Oct 2014 06:18 PM PDT  Is there nothing better than French toast for Sunday breakfast? Thick slices of bread, soaked in a mixture of beaten eggs with milk and cinnamon, toasted in a frying pan, and served with butter and maple syrup, this has to be one of our favorite, and most indulgent, breakfast dishes. Continue reading "French Toast" » |
| Posted: 10 Oct 2014 04:42 PM PDT  It’s the season for butternut squash! The workhorse of the winter squashes, butternut squash is perfect for cooking up into a hearty soup, so welcome when the cold weather arrives. Butternut squash can be a challenge to cut raw (see our easy how-to here), it’s so much meatier than mostly hollow pumpkins. Continue reading "Butternut Squash Apple Soup" » |
| Posted: 10 Oct 2014 10:29 AM PDT  Fall has arrived and with it, the pumpkin season. There are always plenty of pumpkins to carve up around Halloween time and a great way to make use of the pumpkin seeds is to roast them for an easy, healthy snack. I love to eat them shells and all. If they’re properly toasted and are small to medium sized, they are wonderfully crunchy and easy to eat. Continue reading "Roasted Pumpkin Seeds" » |
| Posted: 08 Oct 2014 12:17 PM PDT  Nothing beats the taste of homemade applesauce, and it’s so easy to make! Every year, starting in mid summer with the Gravensteins, and through late fall with Granny Smiths and Fuji apples, my father processes dozens of batches of applesauce from apples picked from his trees. Continue reading "Applesauce" » |
| Thai beef & rice noodle stir-fry with snow peas Posted:  20 minutes is all it takes to create this delicious and... |
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