YummyPages

one of my favorite notes in food is sour, usually from lemons. a dish that i think really captures this flavor profile is chicken piccata. i love this and it's incredibly easy to make. the added bonus for me are the capers, which add to the sour note. it seems like there are ways to adjust this recipe by either using white wine and/or garlic, which i may experiment with, especially since i just prepared a julia child's moules a la mariniere recipe that called for these ingredients and it was super delicious (post to follow)! the other, very trendy side i wanted were lemon brussel sprouts. i've had and loved brussels with bacon, but to keep with the lemony theme, i found this extremely delicious recipe! it calls to add cheese, but i was fine without it. these combined may be too much of the same for some, but it is what i considered a perfect homemade meal. CHICKEN PICCATA posted on food on the food  on march 1, 2012 2-3 boneless, skinless chicken breasts salt ...

the first time i had bestilla was at a moroccan restaurant in san francisco, el mansour , which was served family-style. think along came polly -esque, minus the heat and profusely sweating ben stiller. great image to start a recipe entry, right? anyway, this dish is a meal in itself. the middle eastern-spiced chicken is wrapped in flaky phyllo dough and topped with powdered sugar, making it sweet & savory. i will say that this dish is tasking...this is the first time i used phyllo dough and it is incredibly fragile, but so worth it! i think this is one that will be made for special occasions only. BESTILLA published in the food of morocco: a journey for food lovers by tess mallos (pg 189) 150 g (5 1/2 oz) smen, ghee, or butter 1.5 kg (3 lbs 5 oz) chicken, quartered or 3 x 500 g (1 lb 2 oz) squab pigeon, halved 2 large red onion, finely chopped 3 garlic cloves, crushed 1 cinnamon stick 1 t ground ginger 1 1/2 t ground cumin 1/4 t cayenne pepper 1/2 t ground...

the first time i tried san francisco's  san tung 's dry fried chicken wings, i was stunned in pure amazement. i am a traditional buffalo wing type of girl and don't typically do the sweet glazes (which is funny since I have a serious sweet tooth). but, when i tried this crunchy, glazy, sweet & spicy wing, i was in heaven...yes, these will be added to my list of things to eat on my last days on earth. when you go to san tung, you have to expect major delays to find a seat since everyone comes here for these tasty morsels and the other delicious chinese food they serve up. you can tell when a place is good when it gets over 2000 yelp reviews and hold a solid 4 of 5 stars. the internet is a great resource when you have a craving, but it's other bloggers who can make something from scratch to replicate one-of-a-kind recipe that really amazes me. DRY FRIED CHICKEN posted on melonoat on december 27, 2010 WINGS 3 qt vegetable oil 2 c cornstarch, divided 1 1/2 ...

i love stuffed bell peppers! or, really anything you can stuff. my grandma makes this crab dish, where she reuses the top shell as the baking & serving tool. i made stuffed bell peppers this past halloween, but they were extremely spicy...which made them hard to eat, but they were fun because they looked like mini jack-o-lanterns (i'll save that for a future/follow-up post). when i was looking for something inspirational to make for dinner, i found this beautiful photo of stuffed bell peppers with melted cheese on top. i mean, it is really hard not to resist anything with melted cheese. what was fun about this recipe is that i've never cooked with ground chicken and i loved the idea of incorporating rice. there were a couple things i may try next time though: 1) add beans...i love beans & rice and 2) preheat peppers in the oven while making the stuffing to soften & roast the peppers...in this recipe, the peppers only go in the oven for 7 minutes, so when everything...

after moving out of the nest, there are a few things one misses...and mostly, it pertains to the perfect comfort food you can't find in any five-star restaurant. so, when i saw that filipino chicken adobo was available at my company's cafe, my curiosity was piqued. i have to say that it wasn't too shabby. what i found fascinating was that none of the ladies who prepared it were filipino, so i felt like i should at least know how to make one signature filipino dish. FILIPINO CHICKEN ADOBO adapted from food network , recipe by corinne domingo 10 chicken drumsticks 1 c white vinegar 1 c soy sauce 8 cloves garlic, crushed 1 1/2 t whole black peppercorns 1/4 t bay leaves (or 6 whole leaves) combine all ingredients in a large pot. cover and marinate chicken for 12-24 hours. bring to a boil, then lower heat. cover and simmer for 30 minutes, stirring occasionally. uncover and simmer until sauce is reduced and thickened, and chicken is tender, about 20 more minut...