I’m not a hot wings fan in the typical sense. However, I do love crispy, oven fried, flavorful spice-rubbed wings. In this recipe, I used a homemade aromatic spice rub of coriander seed, fennel seed, Tellicherry peppercorns and sea salt. They were toasted on top of the stove and then ground somewhere between fine and coarse. Coriander and…
Search Results for: roast chicken
Rosemary Pecan Chicken Salad, Easy Appetizer
Chicken Salad is like my second favorite pair of jeans. I tend to forget about them, but when I do, I’m wondering why they were pushed to the back of the closet. The answer is that I’ve gotten into a rut grabbing that same pair of jeans and forgetting about the ones that have a little…
Fresh Roasted Pumpkin Soup, Paleo Friendly
This Fresh Roasted Pumpkin Soup was Inspired by a Local Mexican Restaurant Sometimes the bite of one dish awakens my spirit and challenges me. When a chef makes such a dish, I know I’m going to make it in my own kitchen. This is more of an orchestra rather than a solo. In one bite…
Healthy Mexican Chicken Rice Soup Recipe (Caldo Cantina)
Cold weather might bring me down if I wasn’t excited about a change of season which means a change in the menu. Mexican Chicken Rice soup is a just a little bit out of my comfort zone because I don’t make many Mexican recipes. I like food a bit lighter and I was under the…
Chicken Stuffed Poblano Pepper with Avocado Sauce
A chicken stuffed poblano pepper made with peaches, almonds, apples and cilantro is a bit unique in texture, flavor, sweet juiciness, creaminess and bold heat. This is the best healthy recipe combining chicken and poblano peppers that I have ever eaten. It’s a take off on Chiles Nogada, which my friend, Erin, has mastered. She’s…
Cast Iron Cooking: Oven-Fried Chicken with Aromatic Spice Rub
When your Italian mother nags you to no end for your recipes, you know you’re doing something right in the kitchen! I called Retro Rose to come to dinner just to show off a little. You see, Retro Rose is the queen of southern fried chicken. She learned it from my Grandmother Grace (the one…
Cooking Italy: Grilled Chicken alla Diavola, Roman Style
If it were not for the olive oil, one might not recognize this as “Italian.” It might seem to simply be “chicken on the grill.” But, the intense amount of peppercorns awaken the palate to something a bit special and devilish, thus the term, “alla Diavola.” Some recipes call for rosemary or other herbs, perhaps…
Beef Stock and Roasted Bones
Beef stock is at the heart of many comfort foods. I’m thinking of minestrone and french onion soup as starters, and heading onward to ossobuco, which is what prompted my obsession with meat broth this weekend. I couldn’t wait to make a perfectly tender veal shank and off to market I went. I came home…
Ten Tips for Making Chicken Broth, Stock or Bone Broth
Homemade Chicken Broth, Stock and Bone Broth Which type are you when life is having its moments? Do you run to creamy cheesecake, crunchy chips or chocolate? Or, are you like me, with barely an appetite and the only thing I want is soup, and it has to be homemade soup. This is where chicken…
Savory Pear, Fennel and Chicken Tarte Tatin
Watching the twitter board this morning, I saw a tweet from Chrystal of the Duo Dishes. She was making a tarragon chicken pie for her family while visiting Atlanta. I remember reading one of her posts where she and Amir won a pie contest for that pie, and I asked her how she did it….
Spring Chicken Parmesan
I know today is the first day of summer, and I’m a little late bringing you my springtime version of chicken parmigiana or what we americans refer to as chicken parmesan. Some years ago I stopped frying food (exception last week’s fried squash blossoms and, sadly, stopped making chicken parmesan. This dish evolved from the…
Bucatini with Shrimp and Roasted Tomatoes
If I had my way, it would always be summer and I would have an unending supply of fresh tomatoes to eat in a thousand different ways, 900 of them served with some kind of pasta. I really don’t like to open cans of tomatoes. I prefer fresh food, but I do and I will…
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