Dinner

These are some yummy dinner recipes! You’ll find everything you need from great appetizers to sides to main dishes! Enjoy!

Creamy Chicken Rotini with Swiss Chard

Posted by on Mar 8, 2013 in Dinner, Food Journal | 0 comments

Creamy Chicken Rotini with Swiss Chard

Print PDF Creamy Chicken Rotini with Swiss Chard – (Creamy Chicken Rotini with Swiss Chard recipe along with a video tutorial (coming soon)follows) –  So, I was walking through the produce section of the grocery store yesterday when I noticed the absolute most beautiful Organic Rainbow Swiss Chard. I had no real plans on making Swiss Chard for dinner, but man, it was soooo pretty I just couldn’t help myself. So I bought it. Then as I was driving home, I was thinking to myself, “wait a minute, I’m making Pizza tonight”. But that’s beside the point....

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Roast Chicken with Baby Bella Mushroom Stuffing

Posted by on Oct 9, 2012 in Dinner, featured-slider-post, Food Journal | 0 comments

Roast Chicken with Baby Bella Mushroom Stuffing

Print PDF Roast Chicken with Baby Bella Mushroom Stuffing (recipe follows) – Roast Chicken with Baby Bella Mushroom Stuffing is such a great recipe if you’re a mushroom fan – which I am. The stuffing is more mushroom then bread which is something that I love about it. Not that I’m anti-bready stuffing, but I just super love mushrooms. Also, I like that they stay nice and moist in this recipe because I’ve had quite a few mushroom stuffings where the poor little mushrooms become like little dehydrated mushrooms while they’re roasting. These stay super...

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Rosemary, Thyme and Balsamic Glazed Ribs

Posted by on Sep 26, 2012 in Dinner, featured-slider-post, Food Journal | 0 comments

Rosemary, Thyme and Balsamic Glazed Ribs

Print PDF Rosemary and Balsamic Glazed Ribs  (recipe follows) – I just want to start out by saying that these ribs are the bomb, no really they are. I don’t want to sound like all “ewww, my ribs are the best” or anything, but I love this rib recipe and it’s been a long time in the making. Well, I’ve been making my ribs this way for a long time, but, I’ve made tiny adjustments to the recipe each time – until now. But now, ta-da, I have achieved rib perfection. Plus I’m humble about it :D No but seriously, this is one of my very favorite...

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Grilled Chicken – Also, a Little Extra About Brines

Posted by on Jun 12, 2012 in Culinary 101, Dinner, Food Journal | 0 comments

Grilled Chicken – Also, a Little Extra About Brines

Print PDF Brines - A couple of weeks ago I was invited to one of the local high schools to do a cooking demonstration. Before the demo started, I was talking to one of the assistants in the class, Bob. He was super nice. Anyway, he had asked me how to keep chicken breast moist when you grill it and I had told him that I have a really great little brine recipe that I put my chicken in. I had also told him that after the demo I would write the recipe down for him. Unfortunately, I totally forgot. So, Bob, I hope you see this article because I’m going to include that recipe in it....

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Slow Cooked Pulled Pork – Can you Say Slaw Burger – MMMM!

Posted by on May 22, 2012 in Dinner, Food Journal | 0 comments

Slow Cooked Pulled Pork – Can you Say Slaw Burger – MMMM!

Print PDF Pulled Pork – I would like to say that first of all, there are a lot of really super simple recipes out there to make this that are basically something like – put the pork in the croc-pot, cover in ginger ale or root beer and cook. This is not that that kind of recipe. Don’t let the long ingredient list scare you though. You can have this cooking in ten minutes or so, it’s mostly just measuring out of your spice jars :D! The extra few minutes is well worth the end result. Then you can plan to spend another half hour or so the next day making the sauce and...

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Pernil – Or In This Case, Roasted Pork Loin – Puerto Rican and Yummy!

Posted by on Feb 28, 2012 in Dinner, Food Journal | 0 comments

Pernil – Or In This Case, Roasted Pork Loin – Puerto Rican and Yummy!

Print PDF Pernil – Pernil is a delicious, traditional Puerto Rican dish. It is a roasted pork shoulder. I don’t actually use pork shoulder so I guess technically this is not a true pernil. However, I do prepare it the way my Puerto Rican mother-in-law prepares her pernil (with a few of my own adjustments of course). I just happen to use pork loin. So, I still call it pernil. This is also the dish that we take over to my in-laws house on Christmas Eve, as is the tradition and they accept it as “the pernil”, even though it’s not the shoulder. If you’re a...

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