Extra Crispy Buttermilk Fried Chicken
Extra Crispy Buttermilk Fried Chicken is the king of all comfort foods. The combination of crisp, crunchy, breading and moist, juicy, meat is the culinary equivalent of a hug from your grandmother. This recipe is perfect for a Saturday afternoon picnic, served with waffles for brunch, or for a classic Sunday dinner. Whenever you decide to eat it, I’m sure you’ll love it. Continue reading “Extra Crispy Buttermilk Fried Chicken”
Baked Rigatoni with Sausage and Swiss Chard
I loved baked pasta. This Baked Rigatoni with Sausage and Swiss Chard is packed with meaty, savory flavors that are more reminiscent of a spaghetti bolognese than the typical cheesy baked pasta. A lot of baked pasta dishes, which I love by the way, are heavy, cheesy, and dense. This dish is a little lighter but just as flavorful.
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Quick and Easy Shrimp Étouffée
Étouffée is a spicy gravy that consists of sauteed shrimp and vegetables that is traditionally served over rice. This Quick and Easy Shrimp Étouffée is my version of the New Orleans classic. The inspiration for this dish came from The Warehouse in Alexandria, Virginia. I had a dish of fried catfish smothered in shrimp and crawfish étouffée. The fish was fried perfectly, but the étouffée was a little bland for my tastes. My version of shrimp étouffée is a little spicier and has more of a deep seafood flavor. Whether you smother some fried catfish, or serve over rice, this shrimp étouffée is quick, easy, and delicious. Continue reading “Quick and Easy Shrimp Étouffée”
The Ultimate Chicken Marsala
My ultimate chicken Marsala combines a deep, rich mushroom sauce with sweet, caramelized onions, and tender, juicy chicken. I’ve been trying to perfect this recipe for years, and this is the best version so far. Continue reading “The Ultimate Chicken Marsala”
Shrimp and Lobster Risotto
I wish I could eat shrimp and lobster risotto every day, but the way my pockets are set up, I can only eat shrimp and lobster risotto on special occasions. Shrimp and Lobster Risotto is a great special occasion dish. If you are only eating the meat from your lobsters and shrimp, you are wasting money and flavor. I used the shells to make a rich, flavorful stock, that infused the entire dish with lobster and shrimp flavor.
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Farfalle with Chicken, Mushrooms, Broccoli, and Sun-Dried Tomatoes w/ Alfredo Sauce
Creamy farfalle with chicken, mushrooms, broccoli, and sun-dried tomatoes is one of my favorite things to cook and eat. This pasta dish is rich, creamy and delicious. The chicken and mushrooms give the dish a satisfying meatiness, while the tart sweetness of the sun-dried tomatoes cut right through the richness of the alfredo sauce. I added the broccoli because, after drenching the dish in butter and cream, I had to add something healthy. Continue reading “Creamy Farfalle with Chicken, Mushrooms, Broccoli, and Sun-Dried Tomatoes”