Chipotle Chicken and Sausage in a Skillet

Dinners that can be prepared one step at a time in a big skillet are a big go-to in my kitchen.  What are they called again?  Oh yeah, skillet meals.  They make weeknight meals so simple.
Chipotle Chicken and Sausage  --

I’m always on the look-out for recipes that can be turned into a skillet meal, too, and this chipotle chicken from G’Day Soufflé was perfect for that.  Just the thought of smoky chipotles and chorizo, along with braised chicken was enough to convince me.  But what really sold me was the unsweetened chocolate in the background that ties it all together. [Read more…]


Fettuccine Alfredo with Fresh Pasta

May I share a little story with you about the first time I made my own pasta noodles?
fettuccine 4Well, a few years ago, my baking assistant gifted me the pasta attachments for my Kitchenaid.  I was pretty excited to make my own fresh noodles, so I quickly got to work online looking for recipes and advice on how to make it happen.  One Sunday afternoon, I had my attachments, recipe, and new fancy flour all ready to go.  From there, things got pretty discouraging.  As I fed the dough through the machine, it was turning into a clumpy mess.  My baking assistant was standing behind me and was just as excited to watch the pasta magic happen, but soon got scolded out of the kitchen.  Soon after that, the mess was thrown out and we picked up a pizza for dinner.
fresh pasta

I wasn’t ready to give up on the idea of making my own pasta, so I kept looking, and soon found The Complete Book of Pasta and Noodles from the experts at Cooks Illustrated.  If only I’d known how easy it could be.  I didn’t need fancy flour or other ingredients; I only needed flour and eggs.  That was it.  Since trying their formula of 2 cups flour to 3 eggs, I’ve turned out delicious noodles every time.

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Chile Verde Salads with Flatbread Biscuits

So, I have a confession to make.  Remember these biscuits?  These delicious, buttery biscuits that mix together like a breeze and are perfect with breakfast, lunch, or dinner?  While it’s true that they are my go-to biscuit recipe, and I can’t count how many times I’ve thrown them together at a moment’s notice, I may have shared them with this dinner recipe in mind.

If I were to choose a favorite meal, this would be it.  It all started when Ree posted this idea for a quick Mexican “flatbread” pizza that used rolled-out biscuit dough for the ‘flatbread.”  That made me think that my favorite biscuits would make a fantastic taco salad, and they did.  They totally reminded me of the Navajo tacos my mom makes and I love, but there was no frying involved.  But let’s be real, the butter is still there, it’s just on the inside.

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