Author: chefalice

This is a fantastic way to use up cooked leftover chicken and makes a light lunch. The dressing is made with yogurt instead of the usual mayonnaise, but still tastes luscious and creamy. You’ll love the crunchy almond slivers, fresh celery, bursty grapes in this salad wrap.

From potlucks to dinner parties, this dessert has been Justin’s pièce de résistance no matter the occasion. The inspiration for this dish was a love for speculoos cookies, better known by the popular brand name Biscoff. These little wonders are available on Delta flights and if you’re familiar with the taste, imagine that heavenly flavor in the form of a chilled dessert.

This recipe is flexible to fit most palettes; you can adjust the sugar if you don’t like a really sweet bread, and you can leave out the walnuts because not everyone likes nuts in their baked goods (looking at you, Thom). Other options include adding dried fruit such as cranberries or blueberries. It’s banana bread.

This dish is traditionally seasoned with just salt and pepper. Having made it for Thom in this fashion, Thom said “This is kind of bland. It’s just dough in chicken stock.” After the sting from the (warranted) criticism dissolved, Justin developed this more flavorful recipe.

The dry rub acts like a cure, tenderizing the meat and making sure the ribs stay juicy, and is full of great spices smoked Spanish paprika, cumin, and a touch of espresso powder. Slow-cooking them sealed in foil keeps in all of the flavor and juices, and the finish, the chipotle glaze, has the perfect balance of heat, sweetness from the honey, and that hint of coffee-bitterness. These are smoky, sweet, and deeply flavorful and will become a staple in your household.