There are many ways of preparing ribs, and most of them require lengthy cooking or grilling time. This time, I was looking for a shorter way to prepare them, and decided to check the pressure cooker method, as it cuts the cooking time substantially. Continue reading “Glazed Ribs”
When looking for a quick lunch, I usually opt to use chicken breast, as it cooks quickly, and absorbs flavors beautifully. Keeping some vacuum packed chicken breast in the fridge, or freezer, makes it very easy to use them in different ways anytime. Continue reading “Pan Fried Chicken Breast with Maple and Mustard”
When I found a package of frozen wild caught haddock fillets at the store, I liked the fact that they were individually packed, and decided to buy it, not exactly having any special type of preparation in mind.
Haddock is a member of the cod family, and has a fairly firm texture and mild sweetish flavor. It can prepared in different ways, with the most popular is dipped in batter and deep fried. I wasn’t into that, and so decided to simply pan fry it with olive oil and butter. Continue reading “Pan Fried Haddock Fillets with Caramelized Mini Peppers”
After successfully using hard apple cider in a few dishes recently, I’ve found myself looking at a sparkling hard pear cider at the store, wondering if it will give a dish similar tasty results. Continue reading “Braised Pot Roast with Pear Cider and Leek Gravy”
When I saw this beautiful bunch of fresh Hakurei turnips at the store, I immediately grabbed it, as they are not always available. These turnips are quite different from the more known ones: they have finer texture, a delicate sweetish peppery-mustardy flavor and milder aroma. Continue reading “Baby Hakurei Turnip Soup”
One of my favorite ways of marinating chicken is using hard apple cider (check HERE for a recipe), and I was planning to do that again. However, this time I wanted to add another layer of flavor to the cider marinade. Continue reading “Roasted Chicken Thighs with Cider, Mustard and Honey Marinade”
The following highly aromatic roasted chicken drumsticks, are as quickly to make as they are tasty. It takes only a few minutes to prepare the tasty glaze, and then all that is needed is to pour it over the chicken pieces and roast them for an hour. The result is superb: the glaze gives the chicken a wonderful flavor, a combination of savory, sweet, buttery and hot, with appetizing aroma. Try it and enjoy. Continue reading “Roasted Chicken Drumsticks with Honey, Mustard and Curry Powder Glaze”
Chicken drumsticks are my favorite part for buffet dinners. They are easy to serve and are the perfect portion when combined with other dishes.
The recipe here makes using them even easier, as they are mixed with the marinade in the pan ahead of time, and kept in the fridge until ready to roast. Continue reading “Sweet and Spicy Chicken Drumsticks”
Serving whole roasted pork tenderloin (also known as pork fillet) makes for an impressive dinner. It is also a cut that requires short preparation and cooking time, so it is one of my preferred options when it comes to easy entertaining. Continue reading “Roasted Pork Tenderloin with Peaches and Rosemary Compound Butter”
When we think about the term “salad”, we usually think about a dish that is prepared soon before serving and and is eaten as fresh as can be. However, it’s always good to remember that not all salads were created equal, and that many of them taste even better after marinating for a few hours, or even days. Continue reading “Five Marinated Salads”
This quick and tasty dish combines two simple dishes, that can be served on their own, into one. Continue reading “Fennel, Pomelo and Mango Salad with Pan Roasted Honey-Mustard Salmon”