One of our favourite dishes from Camille and Michael's wedding. Frying the potatoes and cauliflower is a long process, but it's worth it!
Our weeknight dinners can become a little monotonous at times, but I make an effort to change things up on Sundays. Whether it’s an in depth recipe that takes hours to prepare or just a simple fresh marinade, I always try to incorporate something new to our repertoire.
Since it’s really warming up in Ohio, we have been using our grill to cook dinner on a regular basis. When we have time, we love to fire up the charcoal and hang out on the deck to enjoy the weather. What smells better than a fiery charcoal grill on a warm spring evening?
This recipe can easily be left to simmer away in a slow cooker for eight hours before adding the chicken. It yields a large quantity of sauce that freezes well if you're feeding a smaller group. Serve over hot steamed basmati rice.
It's a genuine Down East recipe - best with ham on a Saturday night.
Grilled chicken is totally ubiquitous - it's on every menu and it's usually no big whoop. In fact, it's often boring. But this chicken is SOOOOO worth getting excited about! It's slathered in mustard, lemon, rosemary, and spicy crushed red pepper so it just titillates you palate with flavor. Then it's grilled until the outside is tangy, crusty, and crispy while the inside stays nice and moist. To make this as super-secy as possible, it's served with a perfectly charred and caramelized lemon half for an extra squeeze of flavor.
"We like to serve this supper in a large soup plate, so that it's easy to chase around the sauce with your roll or dumpling. Try horseradish as a perky accompaniment. Traditionally a part of chicken stew (another great winter braising dish), these are ideal sauce sponges. For a kick, add 1 tsp (5 mL) of chopped rosemary for fragrance."
A Vermont tradition for a snowy day. The vegetables are commonly on hand throughout the winter, and the sharp Vermont cheddar cheese zests the soup up nicely.