I hope everyone is having a great Thursday! Can you believe Thanksgiving is already next week? Next week! This month has flown by, and since work has been insanely busy, it’s made the time go by even faster. I worked the Hollywood Film Awards last weekend, and am working the American Music Awards this weekend. I can’t wait!
Disregard those New Year’s resolutions–just for one meal. I promise it’ll be worth it. Though this dish is a bit heavier than most meals I cook, it was absolutely delicious. The prominent earthy flavor of the mushrooms in the sauce complimented the slight tartness of the lemon juice. The chicken was even better served atop a bed of brown rice, as the rice soaked up the creamy sauce. I’ll get back to eating healthier next week. :)
Hope everyone enjoys the long weekend ahead. I plan on laying low and staying in LA, after last weekend’s Vegas trip for my dad’s birthday.
Vegas with the family for my dad’s birthday!
It’s finally starting to feel like fall–there’s even a chance of rain this week. Hard to believe, but let’s hope it stays that way. Maybe I should have saved the chili for this week.
Ever since my parents bought me the Mustards Grill cookbook in Napa, I’ve wanted to make these mushroom toasts. Since I didn’t have all the ingredients, I tweaked the recipe a bit, but the flavor was still fantastic. These would be great for a fall dinner party.
I’m taking advantage of eating these now, as come Wednesday I can’t–dental surgery, ick. So, I’ll be eating a lot of frozen yogurt and soup for the next couple weeks!
OK, call me predictable. Prosciutto…again! I wouldn’t dare let the extra meat go to waste though. So, it looks like you’ve got to deal with yet another recipe featuring prosciutto.
I made these stuffed shells on a whim, with ingredients already in the fridge and pantry. The pasta was delectable, with the rich flavor of the mushrooms covered in the creamy ricotta.
Spruce up the homemade marinara sauce with fresh or dried spices from your garden. Greg from Rufus’ Food and Spirits Guide explains the process of drying out spices here.
Ever since my last attempt at baked macaroni and cheese, I’ve wanted to give the dish another go. Though I was satisfied with the result, I knew I could do better. I was finally inspired to create a different recipe after tasting the white truffle oil and mushroom mac & cheese from Taste on Melrose (aka the best macaroni and cheese I’ve ever eaten). I had to recreate the pasta.
The conchiglie shells and truffle oil transform the average macaroni and cheese into a gourmet, grown-up dish. The shells guarantee gooey cheese upon every bite and the truffle oil adds a delicious dimension of flavor.
If you’ve gathered from previous posts, truffle oil is my current obsession. So, in my eyes, there’s no way this dish wouldn’t be a hit–and a hit it was. :)