I have had so much fun cooking from the Half Baked Harvest blog lately. It was my choice for cookbook club as we were taking a departure from books and trying out some of our favorite blogs. I have been thoroughly inspired by their photographs as well as the some of the food combinations in their recipes. Today I lightly adapted a recipe for Thai … Read more For the most Tender, Succulent Chicken, cook it in Coconut Milk!
I love Chinese food, which is seriously difficult to find on the Central Coast of California. Or at least it is in Paso Robles. Yes, we have a few options, but none of them compare to what I grew up with in the Midwest. I think of Chinese food as comfort food. It is generally light fare and super nourishing. Spaghetti Squash is one of the CSA items … Read more Transform your Spaghetti Squash into an Amazing Chinese Meal!
Fennel is a wondrous vegetable. It’s aniseed flavor makes a delightful addition to a salad thinly sliced and crunchy. Once cooked, it takes on a sweet, licorice flavor. There are many parts to fennel that are used in cooking such as fennel pollen derived from the small flowers of wild fennel. Dried fennel seed is an aromatic, anise-flavored spice used in Italian sausage. Then you … Read more Succulent and Sublime; Fennel pairs with Chicken Two Ways!
I love using my spiralizer and should certainly do it more often. I saw a spiralizer recipe for Chicken Paprikash from Inspiralized and since my son was visiting from San Francisco and it is one of his favorite dishes, I decided to try it. The best part was it allowed me to include the use of my beautiful red bell peppers from Talley Farms. I also made … Read more Inspiralized recipe for Chicken Paprikash is a Winner!
