Sometimes I’ll pick a recipe because it encompasses a favorite ingredient of mine. In this case, the recipe Braised Chicken with Artichokes and Olives, has not just one of my favorite ingredients, but three: artichokes, olives and chickpeas.
As others have recommended in this recipe, I fully agree to double (if not more) the use of spices to enhance the flavor as well as cook for longer. The result is a beautiful blend (although be wary of the intense yellow color that turmeric produces) of flavors and aroma.
Step 1: Slice Olives, Mince Garlic
and Chop Onions
Step 2: Measure Spices to Use
Step 3: Cook Chicken for 3 Minutes
Each Side and Remove;
Saute Onions and Garlic
Step 4: Add Chicken Broth and Spices
and Simmer; Add Chicken Back
into Pot with Olives, Artichokes
and Chickpeas; Simmer
Step 5: Serve and Eat!
As I was making this recipe, I found myself singing the line “… these are a few of my favorite things” over and over as heard from The Sound of Music. Luckily, in this instance, these three ingredients – artichokes, olives and chickpeas – came together nicely into a dish that was flavorful, yet not too heavy or overpowering.
What’s your trio of favorite ingredients that you’ve used lately?
I am definitely a true carnivore at heart and have a great appreciation for trying all different types and cuts of meat. One of my absolute favorites is a well-cooked pork loin. I was drawn to this recipe, Mustard Pork with Sage, Hazelnut Topping, for several reasons, but especially as a result of the hazelnut topping. Over the last few years, I have experimented with pork many times, including different rubs, sauces or relishes, but never with a nut topping.
Hazelnuts are particular tasty and not overly oily which makes them an ideal choice to use in this recipe. The use of mustard combined with a flavorful rub allows the pork to be juicy while the hazelnut topping mixed with sage creates a nice crunch and aroma that fills the kitchen. I served this pork recipe during the holidays for my family and it was crowned an instant hit.
Have you ever added hazelnuts or another type of nut to pork? Please share in a comment below.
When done right, combining sweet and savory flavors can result in a nice combination. One of these examples is the use of pork and certain fruits. Some of these include classic examples such as peaches and pork chops, ham and pineapple on a pizza or prosciutto and melon. This specific recipe, Pork Tenderloin with Cilantro Date Relish, smartly uses a very sweet date as a relish but is able to balance the intense sweet flavors with the use of cilantro as well as by adding a nice peppery and salty rub to the pork.
Deemed a winner by all who tried it, this recipe is a nice one to use for a Sunday dinner with family or friends. I’d recommend to add extra cilantro (as shown in the below picture) and add a few cloves of roasted garlic.
What is your favorite fruit and pork combination? Share in a comment below!
Sweet potatoes have become a staple in my diet. Not only do they offer an excellent source of vitamins and fiber, but sweet potatoes also are quite delicious and easy to cook as a nice dish to accompany most dinner meals. Now, although I’ve been on a sweet potato overload lately, I couldn’t resist this recipe for Sweet Potato Biscuits from Food and Wine Magazine. My favorite potato of choice plus a flaky biscuit equals a win, win situation in my opinion!
Step 1: Mix Sweet Potato
Puree with Buttermilk
Step 2: Mix Sweet Potato Puree
with Flour Mixture and Butter
Step 3: Roll Out Dough and Cut
into Round Shapes
Step 4: Bake and Eat!
I really thoroughly enjoyed this recipe for Sweet Potato Biscuits. The sweet potato puree used in this recipe is a perfect amount that allows for the biscuit to have a hint of sweet potato (and a beautiful color), but without an overpowering sweet flavor. I’d recommend to add a small amount of butter to create a savory taste. Just make sure not to indulge in too many of them!
I absolutely love tradition – especially as it relates to food. One of these favorite traditions is eating cranberries as a side dish during Thanksgiving. However, every now and then, I do embrace the opportunity to try something new. Now this is not to say that I will replace the turkey at Thanksgiving. That will never happen. But, I was definitely looking to reinvent some of the other side dishes present in that meal.
This particular side dish, Pomegrante Mint Relish from Bon Appetit Magazine, presents a nice alternative to the classic side dish of cranberries. The colors from the pomegranates in this side dish are particularly beautiful while the side dish itself provides a nice contrast of fresh flavors with the mint.
Step 1: Chop Pomegranates and Seed
Step 2: Combine Pomegranates
with Olive Oil, Red Wine Vinegar,
Lemon Juice and Lemon Zest
Step 3: Add Chopped Mint to Pomegranates
Step 4: Add an Extra Sprig
of Mint, Scoop and Serve!
Pomegranates on their own pack a punch of flavor, but the mint used in conjunction with this fruit amplifies this side dish while providing a fun way to reinvent the classic serving of cranberries. But, who says you can’t just use this as an alternative to cranberries at Thanksgiving? Why not use this as a topping to put on other recipes throughout the year? On top of a salad perhaps?