Chicken tacos are pretty common in my house. I’d say I cook them every couple weeks, usually during the week, because they don’t take too long to make after getting home from work, and of course, because they are pretty tasty. You can also vary up the spices and the toppings to keep things interesting with different versions.
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Ah…sweet delicious Guacamole. Nice and creamy. Tangy and a bit sweet. And pretty damn versatile as well. I’ve got to admit that I don’t make guacamole as often as I should, but when I do, I always love it. It in addition to use as a straight dip, you use it as a spread on sandwiches, and on too many Mexican and Southwest dishes to count. You can also add in ingredients to change it up and
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In this recipe I make a flavored brine for pork chops or pork tenderloin, which is based on my basic brine recipe. Pork can become overcooked pretty quickly and the brining process gives you a bit more insurance by getting some additional moisture in the meat. My flavored brine for pork chops, uses a few of pork’s “natural” pairings to also boost up the flavor.
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I probably have pork chops at least once a month, and I love them, but similar to chicken, I’m always looking for new twists to make them a bit more exciting. In this recipe video I make a maple glazed pork chop, that takes me back to my New England days. With a rich maple flavor, this sauce lends a sweet and tangy spin to the standard chop.
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Traditional bruscheta is fresh tomato and basil on a crostini, and I love them. But there is no reason not to take that same technique and apply it to hundreds of different toppings. This recipe is a simple appetizer or h’ordeauvs that can be made ahead of time and assembled at the last minute. It’s also great to make this with a traditional tomato bruschetta as a counter point.
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One of the great seasonal dishes, butternut squash soup is perfect as fall ramps up, the leaves change and the pumpkins come out. This version of butternut squash soup is creamy and delicious and makes a great starter to an autumn meal.