Category: MEAT
White Chicken Chili – Now with Photos!
| December 14, 2011 | Posted by Cheeks under Freezer food, Make-ahead, MEAT |
View the original post here… Just wanted to give you photographic evidence of the awesomeness of this chili. Which, I will have readers note, I originally published a year ago. Then, a few weeks ago, I got a newsletter from America’s Test Kitchen promoting their great technique for making a thick, unctuous (great word) white chili…and…
Grilled Pork Loin with Peach-Whiskey Sauce
| October 10, 2011 | Posted by Cheeks under Grilling, Main Course, Make-ahead, MEAT, Recipe |
Hello again, Internet friends! It has been a long time…. You see, I went and got hitched last summer, and we decided to “save” (and save up for) our honeymoon for a year and to take that special vacation as a one-year anniversary celebration, and to go all-out somewhere really special. Having just returned from…
Anniversary!
| August 29, 2011 | Posted by Cheeks under Appetizers, Drinks, Holidays, Main Course, MEAT |
This past weekend was A and my first anniversary as marrieds. But it was also the sixth anniversary of our first date, and well past the seventh anniversary of our first meeting each other. Yes, we got all googly-eyed and professed our undying love for each other…..or not. We’re not really that kind of kids.…
Steakhouse Flank Steak
| August 25, 2011 | Posted by Cheeks under Grilling, Main Course, MEAT, Recipe |
With August sunsetting and summer drawing to a close, this time of year can be bittersweet. The light, the warmth, the long lazy days are numbered and limited now, instead of seeming an endless stretch into the future. But, oh, the light! The yellow, magical late summer sun! The lush greenery and brimming gardens! Late…
General Tso’s Chicken
| August 15, 2011 | Posted by Cheeks under Main Course, Make-ahead, MEAT, Recipe |
Partially taken (the batter/frying part, mostly) from The Bitten Word’s General Tso: Takeout vs. Homemade showdown, partially of my own invention, and partially out of laziness (packet of general tso sauce mix I found in the back of the pantry). It’s not that I didn’t want to follow a truly homemade recipe for this…
Homemade Aioli, and Grilled Chicken Sammiches as a Result
| August 9, 2011 | Posted by Cheeks under MEAT, Recipe, Sandwiches |
Because I really needed to know how to make my own mayonnaise. Surprisingly enough, it’s super easy to whisk up a homemade aioli with things you likely have on hand. I always thought that making an emulsified sauce like mayonnaise/aioli would be as temperamental as French sauces are rumored to be, along the lines of finicky hollandaise or as…
Sweet & Spicy Drumsticks
| July 29, 2011 | Posted by Cheeks under Main Course, MEAT, Recipe |
You know, there are worse things to do with chicken. But there are better things too. I was lazy; I was looking online for a variation on typically barbecued chicken, which delicious though it surely is I resort to far, far too often. And I found this, a baked drumstick recipe with a sweet, spicy,…
Salsa Verde Turkey Burgers
| July 25, 2011 | Posted by Cheeks under Grilling, Main Course, MEAT, Recipe, Sandwiches |
Turkey burgers are grody. There’s just no other word to describe them. But when I say that, know that I only mean most turkey burgers. I mean those that people make by simply substituting turkey for beef without making any other changes to their burger recipe. Which just doesn’t make sense. Would you cook a…
Chipotle-Lime Grilled Chicken Breasts
| July 2, 2011 | Posted by Cheeks under Grilling, Main Course, MEAT, Recipe |
An easy summer recipe I pulled from Epicurious.com, a nice resource for people who like to browse big collections of recipes when seeking brief moments of escape during long stretches of time spent in front of computers….. Especially those of us who often face the connundrum, “WTF am I going to do with chicken again tonight…”
Italian Steak Kabobs with Grilled Veggies
| June 27, 2011 | Posted by Cheeks under Grilling, Main Course, Make-ahead, MEAT, Recipe |
One thing (you would be generous to call it a “trick”) is that, when making skewers, shish-ka-bobs, or whatever you might want to call this particular iteration of “food on a stick,” is to thread food on the sticks the ugly way. As in, not the oh-so-pretty, alternating meat, veggie, peppers, onion, repeat way that…
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