Tagged: ‘balsamic vinegar’

Slow Cooker Thanksgiving

Oh is it Thanksgiving again already? A month until Christmas? It was just Fourth of July…where did the year go? So gearing up to the month devoted to eating and gatherings of all type, why not have an easy Thanksgiving feast?

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Cornish Game Hens with Cornbread Stuffing and Sweet Potatoes

Cornish game hens are like a small plump chicken. They are the poultry of choice when serving only a few diners. Here is a basic recipe for crock-roasting and cooked with a stuffing on one side and sweet potatoes on the other.

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My Best Sauces: Rib-Eyes with Red Wine Pan Sauce

When writing NYM Weeknight Cooking, I spent time making sure all the basic pan sauces were included for the stovetop dishes. After all, they are fast and they are incredibly delicious, as well as being so basic to make, even a new-to-the-kitchen who never cooked before can master them in a flash.

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Warm Spinach Salad with Bacon and Feta for One

Every day we need new inspiration for our salad of fresh greens. And bacon is IN in the culinary universe. So often there are no recipes for one serving. And that is all you want to make. The baby spinach is so easy to find now in the supermarket produce section and organic to boot!

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Crock-Roasted Summer Vegetables

Summer vegetables are so tender that usually they are not roasted, but this combination of vegetables with herbs and a touch of olive oil is stupendous. Serve hot, at room temperature, or cold along with summer grill meat or fish, sausages, or a quick chicken sauté.

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Skirt Steak Fajitas with Tomato-Olive Salsa

Fajitas are eaten as a make-your-own-mini-burrito/soft taco and are one of the many reasons to own a slow cooker. Skirt steak is the original meat for fajitas, the name of which comes from the word faja or “belt” and which have been made in Texas by ranch hands since the 1930s. The meat was so tough and inexpensive that it was used as pay for the workers, who marinated it in lime juice and barbecued it outdoors. Here, you don’t have to marinate the meat first, since that is automatically taken care of as the meat slow cooks. If you get one piece of skirt steak from the butcher, just cut it into two pieces. Toast your tortillas over a gas burner or lay them on an electric burner for an authentic touch.

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