Dinner | onedadskitchen

Stir it Up With a Crispy Garlic Chicken Stir Fry

When life gets hectic around the homestead I usually turn to making a stir fry for dinner. it is often the easiest thing to putt together in a short amount of time, doesn’t typically use a lot of ingredients and can be made basically with whatever you happen to have on hand, including any leftovers you want to try to use. Such was the case yesterday and when I had lot going on all day, Michelle was working late and I just needed something easy that I could put on the table fast. I decided to make use of this recipe that I had seen at Savory Nothings for a crispy garlic chicken that I decided to turn into a very easy stir fry when I included some leftover green beans, a couple of sliced peppers and some shallot.

Crispy Garlic Chicken Stir Fry

For the Sauce:

3 cloves garlic, minced

6 tablespoons honey

2 tablespoons soy sauce

2 tablespoons barbecue sauce

1 teaspoon fish sauce

1 teaspoon white wine vinegar

1/2 cup water

For the Chicken and Vegetables:

1 pound boneless, skinless chicken breasts, cut into chunks

1/2 cup flour

3 eggs

1/2 cup breadcrumbs

Vegetable oil, for frying

1 cup green beans, fresh or frozen (trimmed if fresh)

1-2 small bell peppers, any color, seeded and sliced into rounds

1 shallot, diced

To make the sauce, add the minced garlic, honey, soy sauce, barbecue sauce, fish sauce, white wine vinegar and the water together in a small saucepan set over medium-high heat. Bring the mixture to a boil then reduce the heat to medium-low and simmer the sauce until it begins to thicken, about 4 to 5 minutes. Set the sauce aside until the chicken is ready.

To make the chicken, pat the chicken dry with paper towels. In a shallow dish, add the flour. Whisk the eggs together in a second dish and place the breadcrumbs in a third shallow dish. To bread the chicken, first coat the chicken pieces in the flour, then dip the chicken pieces in the egg, shaking off any excess, and then dip the chicken in the breadcrumbs to coat them. Set the chicken pieces aside on a platter until all of the chicken is coated.

Heat a large nonstick skillet over medium-high heat. Add two tablespoons of the vegetable oil and heat the oil until it is shimmering. Add the chicken, cooking in batches so you do not overcrowd the pan, and cook the chicken for 6 to 8 minutes, until it is cooked through on the inside and golden and crispy on the outside.

Once all the chicken has been cooked, add the green beans, peppers and shallot to the skillet and saute the vegetables until they are heated through, about 2 to 3 minutes. Add the chicken back to the skillet with the vegetables and then coat the contents of the skillet with the garlic sauce. Toss all the ingredients with the sauce until everything is well coated and cook until the sauce has thickened to a syrupy consistency, about 2 minutes. Pour the contents of the skillet into a bowl or on a serving platter and serve.

Quick, simple and it all comes together in under 25 minutes. The sauce was perfect, just like your favorite sauce from your local Chinese restaurant, nice and thick and full of garlic and sweetness. You could really add any vegetables you like to this right at the end; I just happen to have green beans and peppers on hand but I think broccoli and baby corn would go really well with this as well. I served it simply with some white rice and we had a very easy meal to enjoy after a busy day.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by MikeG on November 13, 2014 in Cooking, Dinner, Leftovers, Poultry, Sauce, Stir Fry

Tags: chicken stir fry recipe, crispy garlic chicken, crispy garlic chicken stir fry, garlic chicken, garlic sauce, Savory Nothings, stir fry recipes

Hit the Spot With Spicy Sausage Lentil Soup

12 Nov

The weather is supposed to turn decidedly colder here in New York tomorrow and stay that way for at least the few days after that, meaning it creeps even closer to actually being winter here and makes the idea of soups and stews even more palatable than before. I have already been getting my arsenal of recipes ready to make soups and stews this winter and have a bunch i want to try, but I decided to start out with this particular recipe that I found mainly because I had a lot of Italian sausage in the freezer and a bag of lentils that I was trying to figure out what to do with. I came across this recipe from Todd Wilbur as a Top Secret recipe and a version of Carrabba’s spicy sausage lentil soup. I have never had this particular soup at Cararabba’s and I have only been to a Carrabba’s once in my life so I don’t know much about them, but this soup sounded pretty good and easy to make, so I gave it a shot. This recipe makes a large portion, and I’ll show the original recipe here, but I cut this recipe in half to make it for my family.

Spicy Sausage Lentil Soup

2 tablespoons olive oil

1 cup minced onion

3/4 cup grated and minced carrot

1 tablespoon minced garlic

1 pound uncooked hot Italian sausage

2 ounces diced ham

7 cups water

5 cups chicken broth

1 pound dry lentils

1 tomato, diced

2 tablespoons white wine vinegar

1 tablespoon minced fresh basil

1 tablespoon minced fresh parsley

2 bay leaves

1 1/2 teaspoons salt

1/2 teaspoon ground black pepper

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon dried red pepper flakes

In a Dutch oven or large saucepan, heat the olive oil over medium heat until the oil is shimmering. Add the onion, carrot, and garlic and cook, stirring occasionally, until the vegetables are fragrant, about 3 minutes. Remove the Italian sausage from its casing and add it to the pan. Saute the sausage for about 8 minutes, stirring it often. Break up the sausage into bite-size bits as it cooks with a wooden spoon or spatula. Add the diced ham, stir to combine with the other ingredients in the pot and cook the mixture for an additional minute.

Add the water, chicken broth, lentils, tomato, white wine vinegar, basil, parsley, bay leaves, salt, pepper, thyme, oregano and red pepper flakes and stir to combine the ingredients. Bring the mixture to a boil, then reduce the heat and simmer the soup for about 1 hour, until the lentils are tender. Serve the soup in cups or bowls.

It’s a pretty basic recipe that gives you some great flavors. I love lentil soup on its own but adding the sausage to it added some great flavor and spice. You can use a ham steam for the ham or if you don’t have that I think deli ham would suffice or just leave out the ham altogether if you like. This makes a lot of soup, even after I cut the recipe in half for the three of us there was a lot leftover, which is okay with me because it makes a great lunch alternative for this time of year. It is simple with great chunks of sausage to go along with the lentils, vegetables and herbs and it gets a little kick from the hot sausage and the pepper flakes.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by MikeG on November 12, 2014 in Beans, Cooking, Dinner, One Pot Meals, Pork, Sausage, Soups & Stews

Tags: Carrabba's spicy sausage lentil soup, copycat spicy sausage lentil soup recipe, lentil soup, sausage lentil soup, spicy sausage lentil soup, Todd Wilbur

Rib-Tickling Good – Low and Slow Oven Baked Ribs

10 Nov

As good as ribs can be when they are cooked on the grill, or even better in a smoker, you can still get pretty results from making ribs in the oven. Since I don’t have access to a grill or a smoker, the oven has really been my only choice and since we really like ribs around here, I have to find new ways to make them great. I have made them in the past with pretty good results, but they never seemed to be that falling off the bone great that you get at good barbecue places or from smoking them for hours. I cam across this recipe at Food.com that changed all of that for me and it can’t get any easier than this one. it is just two ingredients, a couple of steps and letting the ribs do their thing in the oven and you end up with a fantastic result.

Low and Slow Oven Baked Ribs

2 racks St. Louis style ribs (or baby back ribs, whatever you prefer)

Your favorite barbecue or spice rub, grill seasoning, or salt and pepper

1 cup of your favorite store-bought barbecue sauce or homemade barbecue sauce

Preheat the oven to 225 degrees. Place the ribs on a cutting board and season them well with your favorite spice rub, grill seasoning, barbecue rub or salt and pepper, on both sides. Line one large rimmed baking sheet or two smaller baking sheets with aluminum foil. Place the ribs meat side down on the baking sheet or sheets and cover the baking sheets or sheet tightly with aluminum foil, making sure all of the edges are well sealed.

Bake the ribs in the oven. If you are using baby back ribs, bake the ribs for about 3 1/2 hours. For St. Louis style ribs, bake the ribs for about 4 hours. Remove the ribs from the oven and carefully remove the top covering of the aluminum foil. Drain any liquid or drippings from the baking sheet and then flip the ribs over so that they are now meat side up. Be careful flipping the ribs as they will be quite hot and very tender so they may start to fall apart.

Paint the ribs with a layer of barbecue sauce and then return the ribs to the oven, uncovered, for an additional 20 to 30 minutes until the sauce has baked in. You can add additional coatings of sauce if you think the ribs need it. Remove the ribs from the oven and gently transfer them to the cutting board. Cut the ribs into 1 or 2 rib sections and place them on a serving platter. Serve the ribs with extra barbecue sauce on the side.

I have to say these were among the most tender ribs I have ever had and certainly the best ones I have made at home. They were coming easily off the bone and just melted in your mouth when you bit into them. I used the St. Louis ribs for this recipe since they were on sale here last week and were a lot cheaper than the baby backs. They are a little larger and a bit fattier but I think they have great flavor as well. You can serve these with your favorite recipes of potato salad and baked beans and you have a great meal. All you need to do is put them in the oven, go about your business for a few hours and you have great ribs for dinner.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by MikeG on November 10, 2014 in Cooking, Dinner, Pork

Tags: baby back ribs, homemade barbecue sauce, low and slow oven baked ribs, oven baked ribs, ribs in the oven, St. Louis ribs in the oven

Thanksgiving Menus – Photo Gallery | SAVEUR

09 Nov

Thanksgiving Menus – Photo Gallery | SAVEUR.

If you want to plan a complete menu for Thanksgiving with all that you need, Saveur has supplied you with 12 great menu options to help you plan out all of your Thanksgiving needs from start to finish. Follow one menu or mix and match them to pick the dishes you like best. Check it out!

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Posted by MikeG on November 9, 2014 in Cooking, Cooking Websites, Dinner, Holidays, Side Dishes, Turkey

Tags: 12 Thanksgiving Day menus, 12 Thanksgiving menus, Saveur, Saveur 12 Thanksgiving menus, Thanksgiving, Thanksgiving menus

Thanksgiving: Recipes, Tips, Menus and Techniques | SAVEUR

07 Nov

Thanksgiving: Recipes, Tips, Menus and Techniques | SAVEUR.

With Michelle’s birthday this weekend, I have a lot of planning, prep work and regular work to do so I’ll be posting some great links for Thanksgiving ideas from some popular websites, such as this one:

It’s never too early to start planning out your Thanksgiving menu and Saveur magazine has you covered with lots of great recipes, tips, menus you can make, techniques to help you and videos to watch to help you with everything from gravy to carving the turkey to leftovers. Check it out!

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Posted by MikeG on November 7, 2014 in Cooking, Cooking Tips, Cooking Websites, Dessert, Dinner, Gravy, Holidays, Leftovers, Potatoes, Poultry, Salad, Side Dishes, Turkey, Vegetables, Vegetarian

Tags: Saveur, Saveur magazine, Saveur Thanksgiving recipes and tips, techniques to help with Thanksgiving, Thanksgiving, Thanksgiving dinner, Thanksgiving ideas, Thanksgiving menu, Thanksgiving menus, Thanksgiving tips and recipes

My Oh My – An Amazing Maple-Glazed Meatloaf

06 Nov

By now I think everyone knows my love for meatloaf. I have lots of different recipes on the blog here that you can try – Alton Brown, America’s Test Kitchen, Cook’s Country and many others – but I am always on the lookout for new and exciting ways to serve meatloaf. Lately I have been getting a lot of recipes from New York Times Cooking, which is a great site that has thousands of fantastic recipes on from basic to more complex. I came across this great meatloaf recipe on there about a week ago for meatloaf with a wonderful maple glaze on it and it sounded like the perfect fall meatloaf to give a try. I was not disappointed in the results.

Maple Glazed Meatloaf

3/4 pound sliced bacon

1 cup finely chopped onion

3 cloves garlic, peeled and chopped

1/4 cup milk

1/4 cup sour cream or plain yogurt

2 eggs

1 tablespoon dry mustard

2 teaspoons kosher salt

3/4 teaspoon dried thyme

1 teaspoon Worcestershire sauce

1/2 teaspoon freshly ground black pepper

Dash of hot pepper sauce

1 pound ground beef

1 pound ground pork

1 pound ground veal

1/2 cup crushed saltines

1/2 cup finely chopped parsley

1/4 cup maple syrup

2 tablespoons Dijon mustard

Chop 1/4 pound of the bacon; saute the chopped bacon in a large skillet set over medium-high heat until the bacon is browned but not crisp, about 8 minutes. Transfer the cooked bacon to paper towels so it can drain. Add the onion and garlic to the skillet. Cover the skillet and cook the vegetables over low heat, stirring occasionally, until the onions have softened, about 10 minutes. Remove the skillet from the heat and set it aside.

Heat the oven to 375 degrees. In a medium bowl, whisk together the milk, sour cream or yogurt, eggs, dry mustard, salt, dried thyme, Worcestershire sauce, ground black pepper and the hot pepper sauce until it is blended.

In a separate large bowl, combine the ground beef, ground pork and ground veal, the cooked bacon pieces, the cooked onion mixture and the milk mixture. Using your hands, toss the ingredients lightly to mix them together. Add the crushed saltines and the parsley and toss the mixture lightly again until everything is thoroughly combined. Line a rimmed baking sheet with aluminum foil. On the lined baking sheet for the meet into a loaf of about 5 inches by 12 inches. Drape the remaining strips of bacon lengthwise over the loaf to completely cover the loaf.

In a small bowl, combine the maple syrup and the Dijon mustard. Paint a thick coating over the bacon on the meatloaf. Bake the meatloaf, uncovered, until a thermometer inserted into the center of the loaf reads 165 degrees, about 1 1/4 to 1 1/2 hours. If you desire, baste the loaf occasionally with the remaining maple syrup mixture. Let the meatloaf rest for about 10 minutes before slicing it and serving it.

This meatloaf was delicious. I used meatloaf mix or beef, pork and veal that I get at the store and I didn’t use as much bacon in or on the meatloaf itself as the recipe indicates only because Michelle has some trouble with bacon, but the overall flavors for this meatloaf were fantastic. I loved the crust you get on the top from the maple glaze on the bacon and this meatloaf held together really well and was easy to slice. I think the combination of the saltines, milk and sour cream really helped bind everything, along with the eggs. The flavor in the meatloaf was great too, thanks to the bacon, onions and garlic with just a hint of spice and heat. This was great with the homemade tater tots I made that night, but I think it would be perfect with mashed potatoes or even better with sweet potatoes that have a little brown sugar and maple syrup on them as well. Of course, it was awesome for meatloaf sandwiches the next day as well and I think it would be great for an open-faced meatloaf sandwich with a little gravy. Yum! I will definitely add this one to my meatloaf arsenal.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

2 Comments

Posted by MikeG on November 6, 2014 in Beef, Cooking, Dinner

Tags: maple glazed meat loaf, maple-glazed meatloaf, meat loaf recipes, meatloaf recipe, meatloaf recipes, New York Times Cooking, NYT Cooking

Kid Friendly and a Healthier Option – Oven Fried Shrimp

05 Nov

Any time that I get some shrimp Sean is always asking me to make fried shrimp. Not that I don’t like fried shrimp, I love it myself; the problem is that I hate cooking with all of that oil from a health standpoint and clean up standpoint and there are other ways to cook shrimp that I love as well. He however, has a hang up on fried shrimp so when Michelle is traveling, I very often will get some shrimp and make something for dinner (Michelle likes shrimp, but they are not a favorite of hers, so she would just as soon not have them anyway). I had seen some recipes for oven fried shrimp before but none of them ever really looked like the breading or coating held up that well or cooked well so you got a good coating on them until I saw this recipe from Williams-Sonoma for oven fried shrimp. The picture looked pretty good and the recipe seemed simple enough, so I thought I would give it a try.

Oven Fried Shrimp

1 cup ketchup-style chili sauce or ketchup

2 tablespoons drained prepared horseradish

Finely grated zest of 1 lemon

1 tablespoons fresh lemon juice

Hot pepper sauce

1 1/4 cups panko or other dried breadcrumbs

1 teaspoon sweet paprika

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

1/2 teaspoon granulated garlic

1/2 teaspoon kosher salt

1/8 teaspoon cayenne pepper

4 tablespoons butter, melted

2 tablespoons olive oil

2 pounds large shrimp, peeled and deveined

To make the cocktail sauce, stir together the chili sauce or ketchup, the horseradish and the melon zest and lemon juice in a small bowl. Season the sauce with hot pepper sauce to taste. Set the cocktail sauce aside.

Preheat the oven to 400 degrees. Lightly oil a large rimmed baking sheet. In a medium bowl, stir together the bread crumbs, paprika, oregano, basil, thyme, garlic, salt and cayenne pepper. In another bowl, mix together the melted butter and the olive oil. Working in batches, toss the shrimp in the butter mixture to coat it well and then coat the shrimp with the bread crumb mixture, shaking off any excess. Spread the shrimp in a single layer on the prepared baking sheet.

Bake the shrimp until the coating is golden brown and the shrimp are opaque throughout when they are pierced with the tip of a knife, about 10 minutes.

Transfer the cocktail sauce to individual small bowls for dipping. Serve the shrimp with the sauce on the side.

This is very simple and turns out a pretty good coating for the shrimp. I used basic bread crumbs, but I think the coating would be even better with panko and will try it that way next time to see how it is. If you wanted to jazz things up a bit and make these coconut shrimp, you could try mixing in some shredded coconut with the breadcrumb mixture or even substituting it completely for the bread crumbs and following the recipe as indicated. Personally, I am not a fan of coconut myself, but a lot of people love the coconut shrimp. You can then make or buy your favorite sweet chili sauce for dipping instead of the cocktail sauce. I made this as our entrée for the meal and served it with some rice and vegetables, but it would be a great appetizer for any time. I liked the shrimp and the cocktail sauce in this one and Sean gobbled these up as well, so I think the recipe is a pretty good alternative to frying the shrimp and using all of that oil.

That’s all I have for today. Check back next time for another recipe. Until then enjoy the rest of your day and enjoy your meal!

3 Comments

Posted by MikeG on November 5, 2014 in Appetizers, Cooking, Dinner, Sauce, Seafood

Tags: cocktail sauce, fried shrimp, oven fried shrimp, shrimp fried in the oven, williams-sonoma, Williams-Sonoma oven fried shrimp

Savor the Simple Chicken and Wild Rice Soup

04 Nov

We haven’t really had a lot of cool weather here in my part of New York just yet, though it is starting to get there with some nights down in the thirties. in any event, once the fall rolls around I start to think more about soups, stews and slow cooker meals because they just make you feel warm, make the house smell great and are easy to put together for a one pot meal. I decided I wanted to make something really easy and have a great soup and give some chicken and wild rice soup a try. This is a great options when you have some leftover chicken or a rotisserie chicken and want to do something different with it. There are lots of different types of wild rice that you can get, so you could always get your favorite quick version or get a regular version that takes longer to cook but seems to have better flavor, in my opinion. In either case, this turns out a very tasty soup for the whole family. I used this recipe from Food.com to make my soup when I did it, but the soup as a whole is pretty easy to put together on its own.

Chicken and Wild Rice Soup

4 cups chicken broth

1 cup peeled and sliced carrots

1/2 cup sliced celery

1/3 cup wild rice, uncooked

1/3 cup sliced leeks (white and light green parts) or green onions

1/2 teaspoon dried thyme, crushed

Freshly ground black pepper

2 tablespoons butter

3 tablespoons all-purpose flour

1 cup half-and-half or milk

1 1/2 cups chopped cooked chicken

2 tablespoons dry sherry

1 carrot peeled into thin strips, for garnish (optional)

In a saucepan set over medium heat, mix the chicken broth, sliced carrot, sliced celery, uncooked wild rice, leek or green onions, dried thyme and 1/4 teaspoon of black pepper. Bring the mixture to a boil then reduce the heat to low. Cover the saucepan and allow the mixture to simmer until the rice is tender, about 45 to 50 minutes.

Meanwhile, melt the butter in a small saucepan set over medium heat. Stir in the flour and then stir in the half-and-half or milk. Cook and stir the mixture until it is bubbly, about 1 to 2 minutes. Slowly add the half-and-half mixture to the rice mixture, stirring constantly to thicken the soup. Stir in the chicken and the dry sherry. Heat the soup and until the chicken is heated through, about 3 to 4 minutes. Divide the soup evenly among soup bowls and if desired, garnish the soup with the carrot peel strips.

This turned out to be a really great soup without a lot of work needed for it. You get great flavor from the wild rice and the stock thickens up nicely when you add the roux to it to make things even better, and the touch of dry sherry at the end really tops things off nicely. I could see adding different vegetables to this if you like, such as some broccoli or sliced mushrooms or really anything that you favor. The soup was even better the next day for lunch and we all really enjoyed the meal. I made some buttermilk biscuits to go along with the soup, but you could make any bread, rolls, biscuits or even just have crackers or a sandwich alongside of it and you have a great meal.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by MikeG on November 4, 2014 in Biscuits, Cooking, Dinner, One Pot Meals, Poultry, Rice, Soups & Stews

Tags: chicken and wild rice soup, chicken soup, Food.com, one pot meals, wild rice soup

Better Believe This Bourbon-Butter Steak Tips with Maple Mashed Sweet Potatoes is the Bomb!

03 Nov

Leave it took Cook’s Country Magazine to keep supplying me with easy to make, quick weeknight meals. Finding something that uses just a few ingredients but comes together really nicely to taste great and can all be done in less than 30 minutes is my idea of the perfect weeknight meal. We have been so busy around out house lately with work and all of the other family things going on and it is only going to get crazier as we get further into November and December with birthdays, holidays, parties, travel and more. This means finding fast and easy meals that we can do without a lot of effort. This one for bourbon butter steak tips with maple mashed sweet potatoes is great because you can get the sweet potatoes softened in the microwave, get your steak tips going and have everything ready in about 20 minutes. Add a green vegetable and you are good to go.

Bourbon-Butter Steak Tips with Maple Mashed Sweet Potatoes

2 pounds sweet potatoes, peeled and cut into 1/2-inch pieces

3 tablespoons vegetable oil

Salt and freshly ground black pepper

1/4 cup heavy cream

1/4 cup maple syrup

1 1/2 pounds sirloin steak tips, trimmed and cut into 2-inch chunks

1/2 cup bourbon

2 teaspoons apple cider vinegar

2 tablespoons butter

1 tablespoon chopped fresh chives

Combine the sweet potatoes, 2 tablespoons of the vegetable oil, 1 teaspoon of salt and 1/2 teaspoon of black pepper in a large bowl. Cover and microwave until the sweet potatoes are tender, about 10 minutes, stirring the potatoes halfway through the cooking process. Add the heavy cream and 3 tablespoons of the maple syrup and mash the potatoes until they are smooth; cover the potatoes and set them aside.

Meanwhile, pat the steak tips dry with paper towels and season the steak with salt and pepper. Heat the remaining 1 tablespoon of vegetable oil in a large skillet set over medium-high heat until the oil is just smoking. Add the steak tips and cook them until they are well browned all over and the meat registers 125 degrees (for medium-rare), about 6 to 8 minutes. Transfer the steak tips to a platter and tent them loosely with foil to keep them warm.

Off the heat, add the bourbon, apple cider vinegar and the remaining 1 tablespoon of maple syrup to the skillet. Return the skillet to medium-high heat and cook until the sauce is slightly thickened, about 3 minutes, scraping up any browned bits from the bottom of the skillet. Off the heat, whisk in the butter and season the sauce with salt and pepper to taste. Return the steak and any accumulated juices to the pan and toss the steak to coat it well with the sauce. Sprinkle the steak with chives and serve it with the mashed sweet potatoes.

This was a very delicious meal with a nice hint of the maple syrup permeating the potatoes and the steak. Throw in the taste that the bourbon adds to the sauce and it really makes the steak out of this world. I really think you could make this with any cut of beef if you did not have steak tips to use; you could use a London broil, sirloin or any other cut of beef that you really prefer or even use a whole steak like a rib eye or strip steak and it would be great. It’s so easy to make and you get wonderful layers of flavor.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

2 Comments

Posted by MikeG on November 3, 2014 in Beef, Cooking, Dinner, Potatoes, Sauce

Tags: bourbon-butter steak tips, bourbon-butter steak tips with maple mashed sweet potatoes, Cook's Country, maple mashed sweet potatoes, Mashed Sweet Potatoes, steak tips, sweet potatoes

Fall Soups and Stews – Photo Gallery | SAVEUR

01 Nov

Fall Soups and Stews – Photo Gallery | SAVEUR.

It is definitely that time of year when my attention (and perhaps yours) turns to warm, comforting meals like soups and stews. These make great tasting, nourishing meals that are perfect for you to make any time, like on the weekend to get ready to have for lunches or dinner during the week. Saveur Magazine has put together 60 soup and stew recipes so you can try just about anything that you like. Check it out!