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White Chicken Chili
Makes 6 servings Hands-on time: 15 minutes Total Preparation time: 40 minutes 4 tablespoons (1/2 stick) unsalted butter 1 medium onion, chopped (about 1 cup) 3 garlic cloves, minced (about 1 tablespoon) 1/4 cup unbleached all-purpose flour 1 tablespoon chili powder 1 tablespoon ground cumin 1/4 to 1/2 teaspoon cayenne…
Martha Lou’s Fried Chicken
Martha Lou’s Fried Chicken Note: if you don’t have Lawry’s products handy substitute the homemade seasoning salt for both the Lawry’s products in the ingredient list Serves 6 1 1/2 tablespoons Lawry”s Seasoned Salt 1 1/2 tablespoon Lawry’s Garlic Salt ½ teaspoon Black pepper one 3 to 4 pound chicken,…
This week on “Sara’s Weeknight Meals” Episode 908, it’s all about America’s Favorite Sandwiches.
The simplest weeknight meal starts with two pieces of bread and today I have takes on two American favorites. First, I join a beekeeper in Savannah, Georgia to make a Rosemary Honey and Georgia Peach Chutney Burger. Next, midwestern Kielbasa Sandwiches get an added kick with Kimchee and Cheddar Cheese.
Kielbasa, Cheddar and Kimchi Sandwiches
Serves 4 1 cup well-drained Quick Kimchi (see recipe below) 4 hero rolls 2 tablespoons extra virgin olive oil 1 1/2 pounds kielbasa 2 ounces sharp cheddar cheese Prepare Quick Kimchi. Heat a large skillet over medium heat until hot. Split the rolls horizontally to within 1/2 inch of the…
I recommended a book in this article which I think is useful to home cooks.
In “The Best Cookbooks For New Home Cooks, According To 8 Professional Chefs” by K.W. Colyard which appears in the October 22 edition of “Bustle” you’ll find recommendations for the top cookbooks to help new home cooks succeed in the kitchen. My recommendation was “The Zuni Café Cookbook: A Compendium of Recipes…
In “Sara’s Weeknight Meals” Episode 907: Key West Eats, I’m cooking with Norman Van Aken who put Key West food on the map.
They call Key West the Conch Republic, but this quirky little island has some of the best seafood around. I’m there to cook with Norman Van Aken who put Key West food on the map. First up, a spicy Bahamian Soup followed by the Key West version of a pot luck, the ‘Cut…
Bahamian Fish Chowder
Norman Van Aken, © 2001 Serves 8 to 10 2 ounces diced slab bacon, rind removed if any is on it ¼ cup olive oil 4 cloves garlic, very thinly sliced 1 Scotch bonnet, seeds and stems removed, minced 1 medium sweet onion, peeled and diced medium 4 celery…
Key West Backyard “Cut Up” Salad
©2019 All rights reserved by Norman Van Aken I first learned of this salad like creation from a woman born and raised in Key West by the name of Sheila Sands-Davenport. We were at a party at her home having dinner when talk turned to true ‘conch’ cooking. ‘Conchs’ are…
Episode 906: Meaty Salads
Leafy greens plus meat equals a delicious, fast and healthy dinner. First, grilling queen Elizabeth Karmel shows me a Chicken Paillard punched up with a Greek Farmers Salad and Tzatziki. I follow up with a Warm Steakhouse Salad. And then, a take on the classic appetizer, a Two Melon Prosciutto and Feta Salad perfect for…
Chicken Paillard with Greek Salad and Tzatziki
Makes 4 Servings Hands-On Time: 30 minutes Total Preparation Time: 45 minutes Suggested Accompaniments Greek Farmer Salad (see recipe below) Tzatziki (see recipe below) 4 boneless skinless chicken breast halves Olive oil 2 large cloves garlic, minced 3 lemons, 2 zested and 1 cut in wedges 1 teaspoon coarse sea…