Panang Curry Chicken Wings
I use to be one of those people that didn't really like chicken wings. Don't get me wrong, I love Buffalo sauce. I could eat it on almost anything. It was more getting the meat off the bone that I didn't really like. Then I met my husband and he can't get enough wings. In fact, it is one of the few things that he would cook before I met him. Since chicken wings became a much bigger part of my life I have decided to experiment with different flavors. It keeps it interesting and chicken wing are really a great vehicle for all different types of flavors. As far as cooking methods go, we do it all. In the summer we grill the wings and in winter we bake them in the oven. Occasionally we pull out the deep fryer, but then you can't eat them all the time. Then they become a treat. If you are interested in making a regular Panang curry minus the wings, you can check out my recipe.
Brown Butter Christmas Spritz Cookies
I generally like to make different Christmas cookies every year. It keeps it interesting for both me and the cookie eaters. However, sometimes a cookie comes along that people love so much, it needs to be made year after year. That is what has happened with this brown butter spritz cookie. You will need a cookie press in order to make these cookies. You can get them at any store that sells bakery supplies, kitchen supplies and even some craft stores like Michaels. It should cost less then $20 and if you have a coupon even less. The press will last you years and years if you treat it right...I didn't treat mine right and I am number two. The brown butter is what makes these cookies so exceptional. Just ask my grandfather. He thinks I should make a business out of making and selling these cookies. They are perfect as a side for your morning coffee.
Tips to Make Thanksgiving More Affordable, Less Stressful, with Better Foods
I know that everyone and their mother (in this case I mean it literally) has tips and tricks that they share on the world wide web about hosting a successful, affordable and stress free Thanksgiving. These are tips that have been passed down from mother to daughter generation after generation. So why do I feel the need to write another blog article about it? I know there are plenty of people out there like my sister. If she were the one hosting Thanksgiving this year, so would need all the tips and tricks she could get. I'm hoping that while I may have some repeats below that you've seen before, hopefully there will be some new ones you haven't thought of.
Brown Butter Cranberry Brussels Sprouts
I have been cooking a lot, but I haven't been taking a lot of photos. This means I haven't been very motivated to write a blog. Then tonight I was cooking Brussels sprouts for dinner and it made me think about one of my favorite recipes. It came from Food and Wine magazine. It is a little early in the fall for this, but why not have it in your tool belt now for October and November. Brussels sprouts really are one of my favorite fall veggies. They use to have such a bad wrap, but then people started cooking them probably. They stopped just boiling the hell out of them, and now they are so much more popular. You see them on fall menus all of the time. I was one of those that had a very bad first Brussels sprout experience, but I also give things a second chance. I'm sure glad I did or I would be missing out!
Marinated Stuffed Flank Steak with Red Peppers, Spinach and Provolone
I'm always cooking flank steak for my clients because it is a steak that reheats fairly well. It also use to be a pretty affordable cut of beef, however in the past few weeks I have been paying $10.99 a pound for it. I don't really classify that as affordable, however I guess if you compare it to other cuts of beef it is less money. If you really want beef and are on a tight budget, cook roast beef, make pot roast or marinate a piece of London Broil for 24 hours. Anyway, back to the recipe at hand. I cook flank steak all of the time and I wanted to do something new with it. I love this stuffing combination, but of course you can stuff the steak with anything you want. Blue Cheese and arugula would be amazing! Have fun!