My kitchen is always calling me. With a few shared recipes, I hope yours will call you, too!
Serves 4-6 Tip: Don't be intimidated by a fairly long recipe. If it's mine, I'm just a bit wordy. 😀 Longer recipes are not usually as difficult as it may seem, if you break things into steps. You can simplify this dish by following Prep instructions the day before. Keep everything properly chilled, then assemble and... Continue Reading →
 4 generous servings Adapted recipe from the ever-inspirational Mark Bittman. Tip: Spatchcocking a chicken is an uncomplicated process that also saves cooking time...plus, it's a fun cooking term! How can you NOT try it? 😃 Ingredients 1 whole fresh chicken (about 4-5 lbs) 4-6 cloves fresh garlic 1 1/2 tsp sea salt 2 large... Continue Reading →
  2-4 servings Tip: When marinating with citrus juice, roll the whole fruit on the counter or a cutting board to soften it. Rolling breaks down the membranes in the flesh and you will extract more juice when you squeeze the fruit. Toss the squeezed citrus halves into your marinade for even more flavor. Ingredients... Continue Reading →
8-10 servings Tip: Try not to get too hung up on the specifics of this recipe. I wrote it down so I'd have something to share, but it's really just a guideline. When making soup, I think more about what's on hand and focus on the basics - good broth, good veggies, good protein (meat/beans/tofu),... Continue Reading →
Serves 2 Tip: When cooking poultry along with other ingredients, be diligent about your clean-up and protection from cross-contamination. Use separate cutting boards & utensils. Discard any ingredients (such as flour) that come into contact with the raw meat. Disinfect counters & wash hands thoroughly as you proceed with the recipe. 12 oz chicken breast,... Continue Reading →
My Kitchen Calls 