Author: chefalice
If you’ve cooked the pot-roast chicken on here, don’t chuck the carcass out. Use it to make stock for this beautiful chicken soup. Add any scraps of leftover meat and you’ll be getting every bit of goodness from your bird.
These were originally meant to be a seasonal treat in the fall and winter, but we got too attached to them to stop making them when spring came, and our customers breathed a huge sigh of relief. Cinnamon cake with a nice big swirl of maple frosting on top and a little sprinkle of cinnamon sugar. I don’t blame everyone for losing their minds over this one.
I’ll admit it. Restaurant owners like to put little nibbles on the bar to stimulate thirst. That’s how I started serving these nuts. The inspiration is a mixture of Indian spices, but you could easily go southwestern and use dried chiles and cinnamon. For a southeast asian accent, use wasabi paste, sesame seeds, and oil instead of butter. Nuts are so full of flavor and texture that they can accept endless combinations of spices and herbs. This recipe is for 4. It doesn’t take a whole lot more time to make a double or triple batch so that you can…
This spicy casserole is a good option for a meat-free meal. Its huge fibre content makes it extremely satisfying, and it is also low in saturates.
White fish is naturally high in protein and low in fat. If you need to increase your fat intake, make sure you include a high-fat side like butter-roasted asparagus or broccoli.
My dad loves to go salmon fishing and can his own salmon, which has a flavor that reminds me of canned tuna. If you prefer to use canned salmon in this recipe, it would be a great substitution. I served these wraps at my son’s birthday party as an easy appetizer, and they were a hit!
Tender sea scallops make a quick dinner when served with an aromatic sauce of sizzling butter and brined capers.