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Posts Tagged ‘frying’

by Caitlin Saniga

Carrot-beet latkes

Beets always make for such a stunning presentation, don’t they? Serve these latkes with your favorite sauce: cinnamon applesauce,┬ásour cream with chives and dill, grainy mustard … We used these as an opportunity for trying out several different sauces.


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by Caitlin Saniga

Black bean and corn fritters with cilantro-lime sauce

I love that you can find all of these ingredients at the grocery store on any cold day and still be able to whip up a dish that tastes summer-fresh. Lime livens up the fritters, and garlic and fresh cilantro give the sauce zing.


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by Caitlin Saniga

Sauteed cucumbers with lemon, feta and mint

Ever since I discovered that cucumbers can be served warm, I’ve been dying to experiment some more. The best part about this salad is the crispy breading on the cucumbers. The weirdest part is the big chunks of super-tart lemon. It’s a nice combination, though, I promise. Trust me. And Mark Bittman.


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by Sarah Steimer

I know, I know, why ruin a nice, healthy food like avocado by frying it? Because it's completely delicious, that's why.

I know, I know, why ruin a nice, healthy food like avocado by frying it? Because it’s completely delicious, that’s why.


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by Caitlin Saniga

Crispy cashew chicken salad with honey mustard vinaigrette

It might seem ridiculous to slice chicken tenderloins in half because they’re already so teensy. But thinner cuts of chicken will cook faster and prevent the cashews from burning. Trust me on that one.


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by Caitlin Saniga

Wilted creesy greens with bacon and sweet potatoes

If you’re curious, there don’t seem to be many recipes for creasy greens out there. Here in Southwest Virginia, they tend to be served simply with a bit of bacon grease, vinegar and sugar, like this man from Bland County describes in his video. (I’m still confused whether he’s talking about watercress or creasy greens, but you’ll get the idea.) I added onions and sweet potatoes and mixed in a bit of crispy bacon for my dish, which seemed to suit the floral-scented creasy greens well.

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by Caitlin Saniga

Balsamic chicken and mushrooms

For a romantic meal for two, serve the chicken over rice (There should be plenty of sauce!), add a salad of mixed greens with balsamic vinaigrette, and sip some white wine.

  • 2 skinless, boneless, thin-sliced chicken breast filets
  • salt and pepper
  • 1 tablespoon flour
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 pound white mushrooms, wiped clean and sliced
  • 1/4 cup dark balsamic vinegar
  • 1/2 cup chicken broth
  • 1 bay leaf
  • 1/4 teaspoon dried thyme
  • 1 tablespoon butter, chopped into pieces
  • thyme sprigs, for garnish

Season the chicken with salt and pepper. Place the flour in a bowl and season with more salt and pepper. Dredge the chicken breasts in the flour mixture.

Heat the oil in a skillet over medium-high heat. Add the chicken and saute until nicely browned on one side, about 3 minutes. Turn the chicken breasts. Scatter the garlic and mushrooms over top. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium-low heat for 10 minutes, turning occasionally.

Transfer the chicken to a warm serving platter, and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium heat for about 5 minutes. Swirl in the butter and discard the bay leaf. Pour the mushrooms and sauce over the chicken, garnish with thyme sprigs, and serve.

Makes 2 servings.

Recipe adapted from: a recipe that appeared in The Roanoke Times from Elizabeth Merian

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