Okay, I’m just going to say it. If you don’t try this recipe, you are crazy. I mean it. I want everyone to make this fast, easy and insanely delicious recipe as soon as possible. You will be ecstatically happy to have this winner of a chicken dinner in your recipe repertoire. If I could, I would come to your house wielding a jar of sun-dried tomatoes and a carton of cream and chain you to your stove until you completed the recipe, just so I could see your happy face when you take your first bite. Be glad I don’t know where you live.
Without further ado, here is your new favorite meal:
Sooner or later the day will come when you have to feed a vegetarian. It may be a neighbor you're entertaining, or a colleague from the office. Maybe one of your children brought a vegetarian friend home from college. If you’re lucky, the vegetarians in your life are willing to eat dairy products or fish. Then it's no big deal. The real problem comes when you find yourself providing dinner for a true vegan. But don't worry, I've got you covered.
I understand. It's Friday evening and you've had a hard week. The cupboard is bare, but you can't face the idea of fighting the crowds at a restaurant and standing around for an hour until your little square gizmo starts jangling and lighting up. You finally get to a table, but it's a good twenty minutes before anyone shows up to take your order. You figure if you finally get something to eat by 9:00 you'll be lucky. So instead, you go home and pick up the phone and call for pizza delivery.
Look, these are great...time to rerun in the name of flavor and fun.
On a recent rainy Saturday, we decided to order in Thai food from a local restaurant rather than go out. I ordered a Thai beef salad off the menu hoping it would be similar to Nuer Nam Toc, a wonderful spicy sour creation that I had enjoyed at other restaurants. Sadly, when the food arrived it was quite different and my hopes were dashed. “No problem,” I decided. “I’ll just see if I can find a recipe and make it myself tomorrow.”
This has to be one of the fastest routes to dinner served that I have seen in quite some time. It’s a ten minute trip to a spicy and delicious meal that you will savor and enjoy if you like it hot! This is not a recipe for the faint-hearted. Are you familiar with Korean Gochujang sauce? It adds both sweetness and zip to Korean dishes. Finding it in the local supermarket is not difficult these days, despite the exotic flavor and unpronounceable name. If Siracha, ketchup and Thai chili sauce had a baby, it might be a little like gochujang. That would have been a pretty wild three-way! We like to drizzle it on other Asian inspired dishes as well when we want to amp up the flavor and the heat. It’s earned a permanent spot on the ever-crowded condiment shelf of our fridge.
This recipe is so simple and delicious we are willing to bet it earns a permanent spot on your weekday meal rotation.
This is a wonderful dish with a split personality. It tastes savory and sweet all at the same time. You must make it while beautiful tomatoes are in still in season. It tastes like summer in the best possible way.
I recently gave a dinner party for a special group of people who had given the rehearsal dinner on our daughter’s recent wedding weekend. I wanted the menu to be excellent and commensurate with my gratitude for their generous contribution. Since Bastille Day was the following day, I decided on a vaguely French menu. Because of the torrid heat this summer, I wanted to make at least one course cool and refreshing. “I know! I’ll make vichyssoise,” I exclaimed. So what if I’d never made it before. So what if it actually is not really French. I decided some culinary license was in order and began to search for recipes.
Now, here’s a blast from the past. Do you remember Hot Chicken Salad AKA Baked Chicken Salad? It was a popular recipe in the 1950s and 1960s and makes at least one appearance in every one of my old cookbooks. No wonder! It's yummy and easy. My husband, who pretends he doesn't like chicken salad because it's “girlie food”, even likes it. Every time I say I'm going to make it, he turns up his nose, but I always see him going back for seconds. And thirds. What's not to like? It has a crushed potato chip topping, for heaven’s sake.
(Vicki James) How about a red hot quickie? Oh, baby! I thought you'd say “yes”! Why wouldn't you? We are talking fiery morsels of flavor that make you pucker up and beg for mercy in the form of a creamy blue cheese cool-off. Now doesn't that tickle your taste-buds? Because I am talking screamingly good Fourth of July in your mouth fireworks good. Best of all it's fast and easy and unlike some hot, cheap experiences you (or someone you know, wink wink), may have had in the past, this one is guilt free. Nothing you have to lie about tomorrow.
Vicki loves food, and she celebrates the art of food right here on foodBlog.
Cooking is one of the strongest ceremonies for life. When recipes are put together, the kitchen is a chemical laboratory involving air, fire, water and the earth. This is what gives value to humans and elevates their spiritual qualities. If you take a frozen box and stick it in the microwave, you become connected to the factory