Chicken thighs; they just always work. So versatile, and so delicious. Whether roasted or braised,
I don’t know what it is with my desire to cook chili 11ty different ways this month, but this was another one of those “clean out the pantry” adventures that turned out much better than I expected it would. I’ve been on a quinoa kick again lately, so this was a very flavourful way to utilize it. I wrote the recipe with a bit of heat, so if you’re not a huge fan of spice, I would tone down the use of chilies and jalepenos.
If you've read my blog in the past, you know that I have some very picky eaters that I tend to cook for. Most of the time, I can't put the "good stuff" in dishes like macaroni and cheese or mashed potatoes. Well, last night, that all changed. I began scheming sometime around noon, knowing that it was just me and my husband for dinner. W wanted steak, and I wanted to make macaroni and cheese, but I wanted to make it somehow special. This combination of caramelized red onions, crispy bacon, lovely cheese, along with some delectable truffle oil, made for a rich and creamy baked macaroni that is decidedly adult.
Happy New Year! I know what you're thinking. No, I did NOT drink so much over the past 2 weeks that I've lost my marbles. But, hear me out. I understand why you might be skeptical. Trust me when I tell you that I've learned to appreciate having anchovies in the house for more than just Caesar Salad. I was browsing a food magazine recently (I couldn't tell you which one) and in it, I glanced at a Beef Stew recipe that included anchovies. I often make a practice of cleaning out the pantry, so I thought I might take the leap, and throw some anchovies into some slow simmering beef stew. I'll be honest - I didn't expect the rich, non-fishy umami flavour that resulted. That, and 2 cups of a good Cabernet pushed this stew over the edge into a "will do again". I served this over some toasted tortellini, and loved the combination of the crunchy pasta with the richly flavoured beef stew.