Result: Amazingness! Consensus around the table was that it was the most moist and flavorful bird any of us have ever had.
I believe the secret to the deliciousness is to use similar spices in the brining and cooking to layer the flavor profile. You can use this recipe whether you are smoking as we did or cooking your bird in the oven.
Pho (pronounced Fah) is my go-to meal when hubby or I come down with a cold. Yes, I’m a good Jewish girl, but the magical combination of aromatic spices and peppery heat have the edge over a pot of chicken soup in my galley. I can make chicken soup with my eyes closed (figuratively!), yet every attempt at the signatory pho broth has eluded me until this recent creation during a particularly rotten bout of snuffy noses and sore throats. O.M.G!!! It is beyond delish!
I took a shortcut by using beef bouillon instead of making my own stock as I didn’t have the extra three hours necessary to roast and simmer the beef bones. The real secret in this broth comes from toasting the spices and roasting the veggies, and the chuck roast adds a definite depth of beef flavor.
Living in California, we have access to avocados year-round and it’s one of my favorite ingredients in meals and snacks. I found a recipe that called for cracking an egg into each hole, and it was a total failure … it didn’t note that the avocados needed to be extra large or the eggs needed to be extra small or the whole white would run out in a blob. So I tweaked it a bit by scrambling the eggs and making guacamole from the scooped out flesh. Delish and healthy!
All of these ingredients are always in stock at our local Grocery Outlet. Click here for their Facebook Page. I highly encourage everyone to check out this store for two reasons: 1) The variety of products at great prices is amazing! (You won’t find a better deal on avocados outside of Mexico!) and 2) The owners, Ellie & Rita Zgheib, are huge supporters of our community. They have donated thousands of dollars of products to those in need and have sponsored donation drives for our Food Bank. Good people!!!
Variations: If you like a bit of spice, add hot sauce to the guac mixture. You can also use other varieties of cheese and top with fresh herbs. Instead of pork bacon you could use turkey bacon for a healthy twist.
Creamy polenta topped with a rustic tomato based veggie ragout is not only comfort food, but an easy option for feeding a picky crowd. I was cooking for a group of writers that included vegetarians and many with food allergies and aversions and this hearty lunch fit the bill.
The ragout can be made in advance and reheated or made earlier in the day and allowed to simmer while making the polenta. The longer it sits, the deeper the flavors … and the kitchen will smell divine! Polenta is best served right away, so don’t start it until the ragout has been simmering for at least 15 minutes.
I wanted to make a dessert for a party celebrating a dear friend’s advancement to the rank of United States Coast Guard Chief. She is a native of Guam, so I scoured blogs for traditional Chamorro fare and took parts from several recipes to create this sweet treat.
Apparently, Latiya (pronounced “Lat-tee-zah”) is the dessert of choice served at all Chamorro gatherings. It has just a few ingredients, is fairly easy to make, and requires no baking. The secret is in getting the custard-like filling to the right consistency but not overcooking.
To my utmost delight, it was deemed perfect by not only the Chamorro father, aunt, uncles, cousin and friends, but most importantly by the honoree, as well as delicious by those of us Americans having it for the first time. I shared my extensive research and we had a fun banter about the use of eggs (I didn’t), amount of vanilla (I used 1/2 teaspoon instead a full teaspoon), layering of the pound cake versus leaving space for the custard between slices, and the appropriate amount of cinnamon sprinkled on top. What it all comes down to is the cook’s preference … and in a Chamorro kitchen, the cook is always right!
And the absolute most important ingredient in food at a Chamorro gathering? Love in heaping portions. I put plenty of that in this recipe for Chief Isa Mariano!
Note: “Chamorro” is the term for the indigenous natives of the Mariana Islands, including Guam. “Guamanian” is the term used for those strictly from the island of Guam, not the neighboring islands.
This has become my go-to picnic recipe, stolen from a marina friend who brought them to a dock party! Incredibly easy and a definite crowd pleaser, they are a mini-meal unto themselves. They can be made a day in advance and require no utensils. I put the skewers in a plastic container with a lid and it’s ready to grab from the fridge and go.
I’ve served them with watermelon/feta/mint skewers drizzled with honey balsamic vinegar and a cold rose wine. Yum!
Variations: You can change up the ingredients for different flavor profiles and easily make them vegan by eliminating the salami. Try marinated artichoke hearts or mushrooms, bell peppers, green or stuffed olives, cucumber chunks, fresh basil leaves, feta or other cheeses, etc. You can also substitute any vinaigrette salad dressing (or make your own) and a variety of tortellini types. Use your imagination! You’ll find all the ingredients regularly stocked at our local Grocery Outlet.
This quick sweet uses two ingredients and takes all of 5 active minutes, plus 10 of baking and another hour for cooling. Of course you can find these at a huge discount at our Alameda Grocery Outlet.
These make a great dessert bite and are perfect for those who like to give homemade holiday gifts. Place in an airtight container with a bow, or combine with our baked treats in a fancy tin.
Variations: The measurements don’t have to be exact; if your packaging is an ounce bigger or smaller, it doesn’t matter. Also, switch up the color and flavor by trying different types of chocolate chips. These happen to be butterscotch, but I’ve also done them with milk and white chocolate. A sprinkle of sea salt after making the stacks is also a nice touch.
To be honest, hubby and I aren’t fans of chicken breast. We prefer thighs which are juicier due to the higher fat content. But every now and then I feel like doing something fancy with chicken and opt for breasts especially when stuffing. Using olives marinated in olive oil kept these moist and flavorful.
I generally get my proteins from the butcher counter rather than the prepackaged section, as I can assure that the pieces are all similar sized for even cooking. These particular breasts were huge at almost a pound each, which makes stuffing them fairly easy. I made three breasts and served four people with a small portion left over for lunch.
My husband and father-in-law love sweets and dessert is always highly anticipated after I’ve made a nice dinner. I often make complicated baked goodies but in my pursuit of eating healthier I’ve been working on new ideas. This one satisfies the sweet tooth and is so easy to whip up in minutes. Better yet, all ingredients are readily available at our Alameda Grocery Outlet.
Pears are a great source of Vitamin C (one provides about 11 percent of your daily recommended allowance) and also boast low calories and high fiber, making it a great choice for those looking to loose weight. Honey is a known antioxidant and many feel it is a good replacement for processed sugar.
Galette from the Norman word “gale” meaning flat cake is a term used in French cuisine to designate various types of flat or freeform crusty cakes. For me, it’s a much easier way to make a version of pie!
With all the wonderful summer stone fruit available right now, this is a no-fuss dessert that presents and tastes beautifully.
Vivo O Sonho 