View Post Peanut Chicken Chicken Marinade

Peanut Chicken

I’m not a massive fan of peanut butter, I like it in savory stuff like this peanut chicken and curries, but I’m typically not someone who is frequently enjoying a peanut butter and jelly sandwich. It may be the fact that this peanut sauce is made with a good bit of coconut milk that makes me like it so much, since you already know I love anything coconut, but I can slather, top or drizzle this on anything, and I typically do. This sauce recipe typically makes enough that I have at least 1/4 cup or more leftover for the next day where I’ll use it to top some cold noodles, dress a salad, or just dip some cucumber slices into it. It’s good with anything.

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View Post Salted Dark Chocolate Chip Cookies Dark Chocolate Shards

Salted Dark Chocolate Chip Cookies

Cookie are good. They’re infinitely better when they’re fresh out of the oven. The difference between a pre-made cookie and one that’s still hot is vast. And while I may have a pre-baked cookie on occasion, when freshly made I can manage to eat a few, or five, if left to my own devices.

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View Post Coconut and Lentil Soup Coconut and Lentil Soup

Coconut & Lentil Soup

Not sure what the weather is like where you are, but if you’re in the northeast, you’re probably, like me, getting pelted with snow and rain. And, while I generally hate the winter and the cold, I must admit it is the perfect season for soups. Thick and creamy soups to be specific.

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View Post Roasted Chicken Tagliatelle Fresh Tagliatelle

Roasted Chicken Tagliatelle

It’s a new year and to start things off right I’m doing one of my favorite winter dishes, Roasted Chicken Tagliatelle with pine nuts, golden raisins and rosemary. While this is not an original recipe, it still remains one of my favorites and one that I’ve been making for years. The original name for the recipe was Tagliatelle with Chicken from The Venetian Ghetto by Nigella Lawson. I remember seeing it made on her show, Nigella Bites, way back in 2000. I originally made it for my parents, they didn’t seem to object, and now I make it for Ry. We consider it comfort food around here.

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