Chicken Stuffed with Brie and Walnuts – An Experiment

Back in the 80’s when I lived in Chapel Hill, NC, there was a restaurant called McCarthy’s Grill.  They served a stuffed chicken breast with a flavor that haunts me still, and I have absolutely no idea what was actually in it.  I remember walnuts, a mustard sauce, perhaps some kind of cheese.  This recipe… Continue reading Chicken Stuffed with Brie and Walnuts – An Experiment

Stuffed Bell Peppers and Pecan-Stuffed Dates

If you’ve been following this blog, you know we recently acquired a Tagine. Every couple of days I try to cook something different in it…not only because it is a great new vessel to cook in, but also because I don’t want to figure out where to store it when it’s not in use!  Every… Continue reading Stuffed Bell Peppers and Pecan-Stuffed Dates

Stuffed Pork Loin

Pork loin, it can be such a problem-child!  Unless you’re lucky enough to have good access to meat from heritage breeds, most of the pork available is too lean and can end up being dry and flavorless after roasting.  There’s a couple of ways to help this – brining, and stuffing to add moisture.  Before… Continue reading Stuffed Pork Loin

Chicken Pecan Salad

I’m always on the lookout for good chicken salad. I like it with nuts and a touch of something sweet, like dates or other dried fruits. Sometimes I find a good tasting version in the deli section of a grocery store, only to make the mistake of looking at the ingredients to find all sorts… Continue reading Chicken Pecan Salad

Roasted Sweet Potatoes and Kale

I promised to post a recipe for butternut squash and kale, but my friend Ed says he doesn’t care much for butternut squash.  Hopefully he likes sweet potatoes!  I don’t see how anyone could not like either one, since they both roast-up to be creamy inside with a sweet, caramelized crust on the outside. I… Continue reading Roasted Sweet Potatoes and Kale

Butternut Squash, Nuts and Berries

Butternut squash is so simple, there’s nothing not to love!  This recipe uses the bulbous end of the squash – I reserve the rest of it for another dish, such as Butternut Squash with Kale (coming soon to the blog).  The neck of the squash is easy to peel and cube, but the round end… Continue reading Butternut Squash, Nuts and Berries