This week we are examining pudding and custard.
We’re not just going to look into where Christmas cookies come from.
We’re also looking at the specific traditions of leaving cookies for Santa, and cookie swapping.
Both shiitake and porcini are earthy, full-flavor, meat-like mushrooms. And, they’re each often available dried.
Let’s check out the difference between these two popular fungi.
This is a very popular AllRecipes.com recipe, but I had to make it a few times and give it a few alterations to get it just right.
I make chicken for dinner *a lot* and this is not one of the simpler ones.
However, it is absolutely excellent. Pair with a simple steamed vegetable or two and you can have an impressive yet not over the top dinner for guests.
Or just a savory meal for two.
- 2 skinless, boneless chicken breasts
- 1 tsp seasoning salt
- 2 slices bacon, cooked and cut in half
- 1 tbsp Dijon mustard
- 2 tbsp honey
- 1/2 tbsp light corn syrup*
- 1 tbsp mayonnaise
- 1/2 tsp onion powder
- 1 1/2 tsp vegetable oil
- 1/2 cup sliced fresh mushrooms
- 1/2 tbsp butter
- 1/2 cup shredded Cheddar or Colby-Monterey Jack cheese
- 1 tsp dried parsley (or fresh if you have it)
*You can probably do without this if you don’t already have corn syrup in the house. Don’t make a special trip to the store just for that.
Let’s get into the holiday spirit with the history of eggnog.
There’s no doubt that high fructose corn syrup has a bad reputation these days, but what about regular corn syrup? Let’s find out the difference.
A chicken stuffed inside a duck stuffed inside a turkey. What could be more festive?
Let’s find out where the turducken came from.
The two terms are used interchangeably, but let’s find out what the actual difference is between scalloped potatoes and au gratin potatoes.
This is the first dish I cooked for my husband ever, back in the summer of 2009.
A nod to AllRecipes.com for this one.
- 1 pound penne pasta, cooked according to package directions
- 1/4 cup vegetable oil
- 6 to 8 oz portobello mushrooms, chopped
- 1/2 cup butter
- 1/4 cup all-purpose flour
- 1 to 2 garlic coves, minced
- 1/2 tsp basil, plus a few pinches
- 2 cups milk
- 1 3/4 to 2 cups mozzarella cheese*
- 10 oz spinach, chopped
- 1/4 cup soy sauce**
*I had 1 cup of mozzarella this time, and used Parmesan for this rest.
**If you’re scared this is a weird addition, you can leave it out and the dish will be fine. But, I think it does add a little something nice.
Will you be making a green bean casserole for Thanksgiving next week?
If you love this staple but maybe want to switch it up a bit, we’ve got the classic recipe along with some variations at the end of the post.
I’ll admit it – it’s one of my favorite holiday meals. I love the contrasting textures of the green beans and french fried onions, with the creaminess of cream of mushroom soup.
Indeed, the history of green bean casserole does begin with Campbell’s.