For the occasion when raw garlic is just a bit too edgy, try roasting it. Roasted garlic takes on a completely different flavor. It is sweet and rich, and great in dips like hummus in place of minced garlic, or spread directly on a steak. If you are having a small dinner party, place a few roasted heads of garlic around a warm baguette fresh out of ... view more
healthy
Roasted Chicken with Cider Glaze
I was so intimidated by the thought of cooking a whole chicken - until I tried. Turns out, there is very little more to it than putting a chicken in the oven. It is something I do with regularity now - they are so versatile. This recipe is a Cooking Club Instant Classic (Hostess: me; Theme: Back to Basics - Cooking Techniques; Date: 05.19.13) ... view more
Chicken Fried Quinoa
"I want to eat THAT." - Friend and Cooking Club member, MS, happening upon this picture in my camera. I did eat that. It was wonderful. "That" is a take on chicken fried rice - healthed up with quinoa instead of rice, egg whites instead of whole eggs, all the veggies you want, and total control over the amount of oil and soy sauce. I do not ... view more
Teriyaki Sirloin Kabobs
This teriyaki recipe is delicious - salty and sweet, and so easy to make. I love making my own sauces and marinades because there are no fillers, just a few pure ingredients. Kabobs are simple to prepare and cook quickly, and are, like Shish Taouk - Chicken Kabobs, very versatile. Perfect for every occasion. Teriyaki Sirloin Kabobs ... view more
Shrimp and Cucumber Finger Sandwiches
This delectable nibble, which evolved from my Green Goddess Dip post, is one example of a whole being better than the sum of its parts. This recipe uses the components from the Green Goddess Dip and assembles them in a more formal presentation. The result is a combination of texture and taste that really works. Doesn't this look like it would be ... view more
Middle Eastern Bison Pita Sliders
When I think of meatballs - and believe me, this is not an infrequent occurrence - I usually picture them in marinara sauce, maybe with some fresh mozzarella melted on top. Maybe on a garlic-toasted hoagie roll. Which are both delicious options, but I am always open to different recipes and flavor palates, if they provide me yet another way to eat ... view more