I’ve made fried chicken using lots of recipes. In recent years, the recipe that gets the most rave reviews is the one by Thomas Keller in his best-selling cookbook, Ad Hoc at Home. The recipe has become as famous as his restaurant in Yountville, California that inspired the gorgeous cookbook. Keller’s trick is a very flavorful lemon-herbed brine solution that he soaks the chicken in for 20-24 hours. It really adds a lot of...
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It’s that time of year…. everyone in our house (except me – – knock on wood) is sick with a miserable cold virus that is making its way through Colorado. My husband is the latest victim so I decided to make him a soup with enough nutrition and jalapeno spice to knock out the cold. This is easy to make and you can add whatever veggies you desire. The broth is delicious and packed with the nutrients of fresh,...
Read MoreSpicy Southwestern Turkey Soup Ingredients 3 tablespoons extra virgin olive oil 4 cloves garlic, chopped 1 1/2 cups chopped onion 1 carrot, chopped into small chunks 1 (28-ounce) can diced tomatoes, with their liquid 4 cups organic chicken broth 1 teaspoon dried oregano 1/4 teaspoon cayenne pepper 1 tsp adobo sauce from chipotle peppers with 1 diced chipotle 1/2 teaspoon ground cumin 1/2 teaspoon black pepper 1 bay leaf 3...
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Making Turkey Stock – Recipe, Tips and Cardinal Rules Today is Thanksgiving and at our house, the marathon cooking and baking began at 6:00 AM. One of the first things I do in the morning, is make turkey stock. Because we tend to use a smoker to roast our bird, we can’t always count on those delicious drippings you find in an oven roasted pan. So, when I pick up my fresh, organic turkey (yes, always fresh and always organic) I...
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During the holiday season it’s hard walk past a magazine rack without seeing a perfectly glazed turkey on the cover. Turn the page and you’ll find many tips on how to make the perfect side dishes, gravy and desserts. But the turkey should be the star of your holiday table. To make sure you have a juicy and flavorful bird, take the extra time to brine the night before. WHY BRINING IS DELISH… Brining combines a solution of salt and...
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Saveur Magazine has many tantalizing new recipes and sometimes some that aren’t new but may be forgotten. Last week they shared a recipe for Chicken Galliano. It reminded me of several similar recipes I’ve made with chicken over the years. I’m a big fan of pan sauteed chicken and integral reduced sauces. I’m also a huge fan of goat cheese and prosciutto! So this recipe was right up my alley. The only thing I...
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