Served as part of a picnic, for an appetizer or as a hearty lunch (the kids especially love them with baked beans), these sausage rolls can be served warm, fresh from the oven, or cold straight from the fridge. A word of advice though - be sure to make enough. Everybody in my family needs to ’test’ at least 2 each (so that’s 8 gone), then they like a minimum of 3 each for lunch....
How to make chopped Thai chicken salad Well, it’s really easy. It is a little labor intensive to chop up all the veggies and mango, but once that’s done it’s really just putting it all together. Below is a breakdown of how this Thai chicken salad recipe comes together. And here are some other healthy comfort food recipes you might like as well! Prep produce – Chop up the cabbage (or buy pre-shredded), cilantro, bell pepper and cucumber....
Have you ever heard of eggs mimosa? Neither had I until my French sweetheart introduced me to them. They’re like deviled eggs, except they’re not deviled. Instead, you stuff hard boiled egg whites and then grate the yolks over everything, resulting in a gorgeous platter reminiscent of the puff-like brilliant yellow mimosa flowers that abound in Provence and along the Mediterranean coast. Since most of the egg yolks are used to create the mimosa affect, we need to stuff the egg whites with something else....
Luckily, we had a successful hunting trip last year and have had plenty of elk meat in the freezer to pull out when we get the craving for a flavorful steak. In addition to some amazing steaks, we also have some ground elk that we have used mostly as a ground beef substitute, either for taco meat or burgers. To try something different, we decided to use some of our ground elk in this recipe to make elk meatballs with a side of sweet and spicy sauce for dipping....
I am all about mouthfuls of flavor. In our house, we love spicy. We love flavor. And, of course, who doesn’t love cheese? This dish has it all. It’s all dressed up and ready to party. That fresh pico de gallo on top not only makes it look pretty, it also adds a done of fresh flavor. This chicken is perfect for warm weather. In this recipe I have you cooking in a skillet it on the stove, but his chicken recipe can easily be made outdoors on the grill....
Serve with French fries and potato with gravy for an epic homemade KFC experience at home. Fried Chicken I’m going to call it (obnoxious as it is) – this fried chicken is better than KFC. There’s not a trace of soggy skin anywhere (all you closet KFC lovers know exactly what I’m talking about!) and the crust is thicker and craggier. Every inch of this crust is insanely crunchy, and there’s loads of those nubbly bits that get extra crunchy....
Instead of folding the omelet around the filling as the French do, Italian frittatas mix the eggs and filling together from the start and then bake them together in one dish. It’s a little like an open-faced omelet that can feed the whole family! Frittatas are usually cooked on top of the stove, and either flipped over in the skillet or finished in the oven. To make life easier, I’ve taken some liberties and eliminated the stovetop flipping step....
Along with the fruity and sweet cocktails, I experimented with savory cocktails as well – my palate sways that way naturally. This cocktail combines the fresh juices from muddled cucumber and basil with aromatic gin, crisp Lillet Blanc, lemon juice, a little simple syrup, a few dashes of celery bitters, and a pinch of salt for balance. It’s a refreshing vegetal cocktail for a summer’s day on the porch or a pick me up after a bit of work in the yard....
It’s landed on the food trends forecasts over the past several years in everything from the Washington Post to the National Restaurant Association. In truth, though, gochujang has been around for a very long time, a backbone of Korean cooking for centuries. When combined with rice vinegar and brown sugar, gochujang makes a tasty sauce for any number of vegetables. Here, the sauce is tossed with green beans that cook until blistered and tender....
Simple to make, they reheat 100% perfectly – but the best part is smugly telling your friends “they’re French, darling” (I hear this in a posh British accent😂). Gougeres recipe – French Cheese Puffs! This Gougeres recipe comes to you via the hostess of a charming bed & breakfast called La Saura in Burgundy, France. We had a week long stay there just a couple of months ago, using it as our home base to explore the region....
My grandmother used to love to make gelatin salads for us - salads molded with Jell-O gelatin. One of her favorites included lemon jello, cabbage, and marshmallows. (I can’t remember what that one tasted like; must have blocked it out.) Another favorite of hers was a lime jello salad with pineapple, cucumber, and horseradish. This truly is a unique taste combination; I think it caused my brother Eddie a lifetime aversion to horseradish....
She was the baker in the family (a title now passed on to my father). She moved from St. Paul to live with us in Los Angeles when I was four. Mom, being rather busy with all the kids (6 kids in 8 years!) and working as a head start teacher, didn’t have much time for crafts or baking. It was grandma who taught me to sew, to knit and crochet, and to bake....
Similar to the southern French classic of green beans with tomatoes, garlic, and onions, this dish takes a southwestern detour and uses salsa, which has the same ingredients as the French dish, with the addition of chilies. It’s perfect for the summer when fresh green beans are plentiful. The trick of course to great tasting green beans is getting fresh beans! The best come from neighborhood gardens or the local farmers market....
Who’d have thought that halloumi and peach would pair so well. The soft sweet juiciness of summer-ripe peaches is one of my favourite fruits. I remember holidaying in Turkey about 7 years ago and the local market sold the biggest peaches I’d ever seen. Bigger than a baseball! They we just the most luscious things ever, and we had them for breakfast most days. In fact I think that’s where I got the idea for my cream cheese, honey and nectarine toastie....
Each one is dabbed with spicy miso butter that melts into a rich, bubbling, deeply golden sauce that pairs perfectly with the briny bivalves. Be sure to have plenty of crusty bread on hand, because you’ll want to mop up the buttery juices that remain once you’ve plucked the oysters from their shells. How to Shop for Oysters When it comes to buying oysters, you don’t want to mess around....
Grilled Vegetables Every time I make this, someone always asks “what did you put on the vegetables?” They never believe me when I say “Just salt, pepper and olive oil”! There is no fancy secret to this. It’s just chargrilled vegetables, seasoned with salt and pepper and drizzled with olive oil. The “must do” part is cooking the vegetables until they are charred (i.e. burnt!). It’s the flavour base of this entire dish!...
Ham and potato hash is a perfect side dish for fried eggs; easy to cook, and a great way to use up leftover ham! More Recipes For Leftover Ham Ham Potato and Leek Soup Greens, Eggs, and Ham Grilled Cheese Sandwich Ham and Cheese Breakfast Casserole German Farmer’s Breakfast Pineapple Glazed Ham Balls
The Mayo-Free Dressing Traditionally, coleslaw is made with mayo and while that’s real good sometimes, other times Justin and I like a lighter version. It just feels like the mayo can drown out the other flavors, and we really love it when all the flavors and textures come through. This healthy coleslaw dressing is made with olive oil, lemon juice and some simple seasonings. It’s pretty basic, but super tasty and goes well with just about anything....
