A personal kitchen diary. I try new recipes and make notes on what works and what doesn't. Sometimes I can things, and sometimes I dry herbs. This is the story of my kitchen.
Nat’s What I Reckon Honey Mustard Chicken 8 medium or 6 large skin-on boneless chicken thighs (works with boneless, skinless as well) salt to taste 1 Tablespoon vegetable oil 2 Tablespoons butter 1 onion, peeled and sliced 1 small bunch parsley, stems and leaves …
Shrimp Tacos Preheat oven to 400 Fahrenheit Lightly oil a rimmed baking sheet with a neutral vegetable oil In a large mixing bowl, mix together (this is for a mild spice mix—ramp up the spice to your taste if you like) 1 tsp mild chili …
1 can black beans drained and rinsed
1 package frozen corn, microwaved, drained and rinsed (if in season, 4 cobs corn, cut of the cob)
1 red bell pepper, diced
1/2 red onion, diced
1 handful cilantro, finely chopped
diced cucumber
Dressing:
1/4 cup lime juice
2 tablespoons honey
3 tablespoons olive oil
1 tsp garlic paste
1/2 tsp cumin
1/2 tsp salt
Freshly ground black pepper
Shake together in a glass jar
Toss together with the vegetables and chill in advance if possible.
The recipe says that you could put these into the freezer before the egg wash and before baking and easily take them out, give them the egg wash, and bake as needed. Sausage Rolls You will need 2 1/2 sheets of Puff Pastry. I used …
The result was so good that now I have to write it down! If I had planned this dish I might have used upgraded items like ricotta or my own marinara sauce, but either way, this tasted delicious. First I took out a package of …