Tag Archives: shallots

Bacon-Roasted Brussels Sprouts

Recipes posted a year ago:

I have to admit to being a bit of a newcomer to enjoying Brussels sprouts.  In fact, it wasn’t until doing this post for our site that I really started to enjoy these little “baby cabbages.”  Now, I look forward to the chance to try new combinations of flavors with them, which led to today’s recipe.

Continue reading

Advertisements

Quick Cube Steak with Mushrooms

Recipes posted a year ago:

The other night, after working a long week, I wanted to get dinner on the table quickly and without a lot of prep or cleanup.  Luckily, Karen had a package of elk “cube” steaks thawed out in the fridge.  After a little head scratching and a few minutes of perusing the spice rack, this was the result.

Continue reading

Coconut ‘Yogurt’ Chicken Skewers

Recipes posted a year ago:

These grilled chicken skewers have a great mix of flavors, and the prep is really easy.  If you don’t have metal skewers, then be sure to soak your bamboo skewers at least 30 minutes prior to using so they won’t burn when on the grill.

Continue reading

Pork Cabbage Rolls

Recipes from a year ago:

I honestly have no idea what caused me to think about making cabbage rolls the other night for dinner – except maybe the fact we had an extra head of cabbage and some ground pork in the refrigerator that needed to be used up.  I don’t really recall ever having them as a kid, nor do I think I’ve ever had them as an adult.  Nevertheless, I set out to come up with a way to turn these two simple ingredients into a hearty meal.  The results were great, and sure to be on the menu again in the future.

Continue reading

Chicken and Radishes with Mushroom Tarragon Sauce

Our recent CSA share included a bunch of radishes (which were nice and spicy) and I wanted to do more than just slice them up for a salad.  I came across a recipe for sauteing them along with some chicken, and serving with tarragon and mustard that gave me some ideas to start playing a little.  Here are the results, which let you savor the taste of the sautéed radishes both alone and accompanied by a thick reduction of mushrooms, mustard, tarragon, shallots, and sherry – all over top simple pan-browned chicken breasts.

Continue reading

Daube with Mushrooms and Shallots

Daube (pronounced “dobe” – long “o” sound, silent “e”) is French for meat stew.   There are many variations on how to cook this.  We used the handy Crockpot again and it turned out delicious!  The beef did marinate in wine for a day, although you could marinate it overnight or as little as four hours if you wish.

Continue reading