Jambalaya is a quintessential New Orleans dish that has its roots in both French and Spanish settlers. Traditionally, jambalaya is made with some sort of sausage, along with some other meat and/or seafood. It includes the holy trinity of onion, celery, and green bell pepper, along with spicy seasonings and rice. Pasta Jambalaya replaces the rice…
This was my first venture into the “French Fridays with Dorie” and I couldn’t have been more excited. The recipe description in Around My French Table sounded incredible.
I decided to use some of the leftover chicken from the Lemon Roast Chicken to make Chicken and Mushroom Crêpes. Chris has the honor of making the actual crêpes. He does a superb job of flipping them in the air as they cook!
I received a request to make some chicken noodle soup, so I thought I’d begin with a Roast Chicken. The idea was to answer the question “what’s for dinner” with Lemon Roast Chicken.
How many times have you made a recipe that called for one tablespoon of tomato paste, when you knew that the six-ounce can held a lot more than one tablespoon? I know that you can buy the tube tomato paste.
Today was a busy day, so I thought that I would make something in the slow cooker. I felt adventuresome, so I also wanted to try something new. I looked at the All Recipes site, and the featured recipe was Slow Cooker Italian Chicken Alfredo.
I received a text from Susan asking what was for dinner. I really hadn’t thought about it, so I asked for a suggestion. She immediately came back with Chicken Marsala and Mushroom Risotto. It sounded good to me! My recipe for Chicken Marsala is an adaptation of Emeril Lagasse’s recipe as shown on foodnetwork.com.
French for “windblown”, a vol-au-vent is a small, hollow case of puff pastry, with the top cut out to allow for a filling. For Chicken Vol-au-vents, the filling is a concoction of cubed chicken cooked in a savory gravy.