Chicken Galliano With Mushrooms and more...

In This Issue... Chicken Galliano With Mushrooms Golden Roasted Brussel Sprouts With Sausage & Garlic Easy Slow Cooker Beef Short RIbs Pasta Sauce Slow Cooker Lamb Shanks With Sweet Potato Polenta Braised Lentils Topped With An Olive Oil Fried Egg Basil Panna Cotta With Macerated Strawberries Search Italian Food Forever Chicken Galliano With Mushrooms I was craving chicken recently, which is not an uncommon occurrence for me I must say, and if you visit this blog often you’ll know that I have a “thing” for poultry. I could honestly give up all red meat, and even seafood if I had to, but do not EVER take away my chicken! [...] • Email to a friend • Article Search •   Golden Roasted Brussel Sprouts With Sausage & Garlic After living in Italy for as many years as we have, when it comes to dining out, I tend to avoid choosing Italian restaurants here in North America. It isn’t that all these restaurants are all bad, but I find many of the dishes are too “Americanized” and have lost their natural original simplicity, and [...] • Email to a friend • Article Search •   Easy Slow Cooker Beef Short RIbs Pasta Sauce We spend half our year in Umbria from May to November, and then much of the winter in Florida so I avoid most of the cold winter weather. While I certainly prefer warm weather to cold, I do miss the heavier, heartier dishes one tends to prepare during the cooler months so there are times [...] • Email to a friend • Article Search •   Slow Cooker Lamb Shanks With Sweet Potato Polenta Although I never thought of myself as someone who would enjoy using a slow cooker, since I bought mine a year ago I have completely fallen in love with it. When I know I will have a busy day coming up, I try and plan a slow cooker meal that I can assemble in the [...] • Email to a friend • Article Search •   Braised Lentils Topped With An Olive Oil Fried Egg Umbrians love their lentils, and the tiny, beige lentils grown in the fields around Castelluccio di Norcia are wonderful. Lentils can be used in soups, salads, or when braised make a great side dish for grilled or roasted meats. One of my favorite ways to enjoy braised lentils for a light dinner, is simply topped [...] • Email to a friend • Article Search •   Basil Panna Cotta With Macerated Strawberries I am a panna cotta fanatic, and if I’m dining out and I see they have this creamy dessert on the menu I almost always order it. Panna cotta translates simply as cooked cream, and you can vary the flavors by using a myriad of additives, as well as by substituting yogurt or buttermilk for [...] • Email to a friend • Article Search •

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[Update] There are 3 new posts in "Simply Recipes | Simply Recipes"

Simply Recipes   Here is the Simply Recipes update for djuwettoo.fish@blogger.com Artichoke Lemon Dip Classic King Crab Basque Lamb Stew There are 3 new posts in "Simply Recipes | Simply Recipes" Artichoke Lemon Dip Do you find artichoke dips dangerous? Do you suffer from self control issues when encountering a particularly compelling dip? Yah, me neither. I don’t know anyone like that. Of course if I were to have this problem, and ehem, I don’t, I would certainly try to stay away from this artichoke lemon dip. I would’t serve it with crackers, or spread it onto toasted bread, or dip into it with toasted pita, chips, or celery sticks, or dip my fingers into it when no one is looking. No siree Bob, I would take one glance and run the other way. Because this dip, with artichoke hearts, lemon, parsley, Parm, and cream cheese, is just too good to resist. Continue reading "Artichoke Lemon Dip" »   Classic King Crab Please welcome Hank Shaw as he serves up some Alaskan king crab! ~Elise One of my early memories as a kid was eating piles of Alaskan king crab legs in restaurants. Dipped in lots of melted butter and served with a lemon wedge I rarely used, it was tons of fun pulling big chunks of rich, luscious crab meat from those enormous legs. I grew up in New Jersey, where the much smaller blue crab reigns supreme, so the idea of gigantic crabs up to six feet long wandering around on the bottom of the ocean was both exotic and slightly scary. Eating these crabs was like traveling to a different world. Continue reading "Classic King Crab" »   Basque Lamb Stew Updated, from the recipe archive. First posted in 2005. Enjoy! Are you familiar with Basque cooking? Basque Country is a region bordering Spain and France at the Western end of the Pyrenees mountains. Basque descendants and communities can be found all over California and Nevada. (More on the history of the Basque people in the Wikipedia.) Lamb stews are typical of Basque cuisine, as are dishes that include both tomatoes and sweet red peppers. Continue reading "Basque Lamb Stew" »

 

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