Protein Posts
Prosciutto and Basil Wrapped Chicken Fingers
These chicken fingers are fast food, Mouse-House style. They’re the perfect thing to make when you Just Need To Eat, Like Now (a fairly common occurrence at our place these days, given that we just moved).
Chili Garlic Beef Ribs
This recipe is so easy, it’s kind of like cheating. I’m OK with that, though. (I’m all for fancy sauces and complicated meals. But there’s a definite time and a place for dishes like this.) It takes no time to slap together—then your oven does all the hard work.
Chipotle Lime Chicken Fingers with Sour Cherry Compote
These chicken fingers are a perfect foil for one of my favorite flavor combinations: chipotle and lime. They’re hot and spicy—and a little bit tart from a few squirts of fresh lime juice. A quick dip in a side of sour cherry compote cools them off just a smidge. And adds a touch of tangy sweetness.
Bacon, Basil & Tomato Pizza
Homemade pizza is one of my favorite ways to feed a crowd. This particular pizza combines two of my favorite things: bacon and cheese. Think of it as a mouthwatering take on a BLT in pizza form.
Cheddar Cheese Biscuits
When I made these the other night, The Angry Chef told me that, hands down, it’s my best biscuit recipe. “Even better than my buttermilk biscuits?” I asked. “Yep, even better,” he told me. Well then. I blame it on the cheese. Ladies and gentlemen, we have a winner!
Maple Sugar Candied Bacon
I know. Here I am again, going on about bacon. (I can admit it. I might have a problem.) Ever since I made candied bacon with a chili and peach jam glaze a few weeks ago, I can’t get the stuff of my mind. This time, I wanted to try a different method. (All in the name of science, you understand.)
Couscous Salad with Bacon and Cremini Mushrooms
This dish combines the deep, earthy flavors of fried bacon and caramelized cremini mushrooms with the crispness of red pepper and green onion. It’s easy to make and gets even better overnight as the flavors mingle.
Pasta Salad with Shrimp, Goat Feta, and Basil
We’ve been pining for summer weather here in Boston. It’s been cold, dreary, and drizzly for days. This pasta salad is like a little dose of summer—it’s cool, creamy, and an absolutely fabulous thing to bring to a picnic or barbecue. Assuming, that is, that the sun ever comes out.
Peppery BLT with Prosciutto
What’s better than a bacon, lettuce, and tomato sandwich? How about a BLT loaded with thick-cut bacon, paper-thin prosciutto and peppery watercress—then slathered with thick, tangy homemade mayonnaise? Here’s how to build a nice, fat sandwich that not only tastes great, but is designed to stay together when you eat it.
Steakhouse-Style Pan-Roasted Sirloin Steaks
If you go to any of the big steakhouses in the U.S., chances are that this is how they cook a lot of their meat. Fast and furiously on top of the stove to create that handsome, flavorful crust—then into the gentler, indirect heat of the oven to finish cooking. Here’s a step-by-step guide to replicate those steakhouse steaks at home.
