A long time ago I had a friend that loved to cook Italian foods. Spaghetti Aglio Olio, a.k.a garlic pasta, and a red meatless “gravy” were the only two thing I ever cooked with that friend.
If you have read any of my other posts, you know that I can never leave well enough alone in a recipe and have taken liberties over the years to adjust this recipe to my own preferences. I think this is the way most folks cook Aglio Olio, as no two recipes ever seem the same.
The way I learned to cook Aglio Olio was to start with olive oil, garlic, and anchovies. I know that the anchovies are supposed to melt into the sauce and provide a rich flavor. I find it leaves too fishy of a taste for me and have chosen to not use them. If you like that flavor, all you have to do is add 4 to 6 anchovy filets to the cold skillet with the garlic and oil when you first start the dish.
Baked potato soup is another restaurant inspired soup that I keep in my wintertime menu rotation.
The recipe that was given to me by one of the restaurant owners is long gone. After making it so many times, I just throw things together in a pan and serve it up.
He swore that his secret ingredient was ham soup base. This can usually be found in the Latin section of local grocery stores. Apparently, Wally World no longer carries this product. I prefer to use Goya brand, since it comes in perfect sized little packets, but I have been known to grab a jar of it in the regular soup aisle if the packets aren’t available.
I had never eaten a chicken salad that was heavy on Dijon mustard until I ate it in a restaurant for lunch one day. It was a shock since I had been expecting the standard fat laden chicken salad you usually find. I had asked about fruits or nuts in the salad, as I am a puritan in that arena.
The salad was different and interesting, not in a bad way though. I found myself thinking about this chicken salad sandwich a few days later. I had some boneless chicken breasts in the freezer and thought I might give it a try.
It has taken a few tries to get the Dijon mustard to mayonnaise ratio right for the way I like it. Because Dijon can be overpowering, even when you like Dijon, there needs to be a bit of mayonnaise to cut through the mustard and finish moistening the spread.
Dijon Chicken Salad Spread is a tasty way to eat chicken salad that has a lower fat and calorie count than my basic chicken salad recipe that has mayonnaise and sour cream.
I know, most everyone has a turkey soup recipe that uses their leftover holiday turkey. This recipe is for those folks who do not have one and for those who would like to try a new version. This one also works with ground turkey if you happen to be one of the folks that was not luck enough to have a spare turkey carcass hanging out.
For me, the key to a good turkey rice soup is the choice is herbs used in the broth. My preferred herbs are rosemary, thyme, and marjoram. I use them in equal parts, but have learned over the years that a base started with a turkey carcass needs more herbs than a base started with ground turkey.
Your base will be different too based on which way your start your soup. If you decide to go with a turkey carcass, you will need less soup base or bouillon, the roasted turkey skin and bones will provide quite a bit of flavor. In addition, I add my leftover turkey gravy.
First off, we all know that gravy is kind of weird heated back up. Secondly, I hate to lose my pan drippings or the broth that I cooked my goblets in. I always cook my giblets in some chicken broth and use this to moisten my dressing while I am waiting on the turkey to give up some drippings.
Flat Bread pizza when made on homemade flat bread, creates a very crispy crust. This crust does contain yeast, unlike our thin pizza crust recipe. Both are good, but this one can be made on very short notice if there are flat bread rounds in the freezer.
If you have read the flat bread post, then you know I make these quite a bit and freeze them just for pizza making.
This is not as easy as our other recipe for thin pizza crust, unless you have premade these flat breads and pull them out of the freezer. Then it IS easier than thin crust pizza.