Basil Chicken with Potatoes
This recipe comes from “ Homestyle Family Favorites Annual Recipes 2008 .” Hope you still have some basil in your garden.
This recipe comes from “ Homestyle Family Favorites Annual Recipes 2008 .” Hope you still have some basil in your garden.
We’ll no doubt have peppers until frost, so here’s one more idea for what to do with them. Mix in a jalapeno or two if your household likes the heat. Did I mention that about 3 weeks ago I made cantaloupe-jalapeno preserves? I had seen a recipe for strawberry-jalapeno jam and I had this bowl of jalapenos just waiting for a use ….. turned out pretty well and I think we’ll be enjoying it on pork chops and tenderloin … chicken breasts …. grilled shrimp …. I can think of lots of uses.
Anyway, this chicken and pepper recipe came from Bertha’s Kitchen, a soul food restaurant in Charleston, South Carolina. It’s a reminder that a slow braise is a wonderful, fragrant thing.
This is a recipe from Melissa Clark of the New York Times. Precooking the lemon slices eliminates some of the bitterness that comes from the pith. A great tip.
This recipe came from Fine Cooking magazine, I don’t remember when! Makes 4 lovely sandwiches that will serve up some of your beets and cilantro. The recipe suggests whole wheat bread, but any loaf of bread that’s handy, sub roll, baguette …. will do. The combination of salty, tart, sweet and herbal – fabulous.
This recipe is adapted from Fine Cooking magazine, one of my favorite sources.
This recipe comes from Andrew Scrivani by way of The New York Times in September 2011. It’s adapted from Ghillie Basan’s recipe in “Classic Turkish Cooking.” Smoked paprika makes its first of three appearances today.
If these cooler nights are making you think “soup”, here’s an easy, easy recipe. You could just roast the squash, onions and chicken and stop there, or you can cut it all up and turn it into soup. Your call.
Adapted from a recipe in “The Farm: Rustic Recipes for a Year of Incredible Food” by Ian Knauer. Long list of ingredients, simple directions and it will use up some of those jalapeños!
I’m pretty certain I’ve never offered a chicken liver recipe in these notes. But why not? Here’s one from “A Great American Cook: Recipes from the Home Kitchen of One of Our Most Influential Chefs by Jonathan Waxman with Tom Steele (Houghton Mifflin Company, 2007).
I saw a note that says we can look forward to apples in our box through the end of the season. Thought you might want some ideas. This recipe comes from “Chicken and Egg: A Memoir of Suburban Homesteading with 125 Recipes” by Janice Cole (Chronicle Books). The onions and apples can be cooked (separately) up to 8 hours ahead of time and refrigerated. Bring to room temperature before using.