Entrees | The Hungry Mouse

Maple Whiskey Chicken

Tuesday, May 14, 2013

Grab a fork and put on your fat pants. This is one of my favorite, super indulgent, weeknight chicken dishes. I’m the first one to admit that this…

Monday, December 24, 2012

Garlic & Ginger Encrusted Rack of Pork at The Hungry Mouse

Need a little inspiration for the holidays and New Year’s Eve this year? Check out some of my favorite, succulent holiday meals from past years. (Apologies in advance…

Sunday, December 2, 2012

Pssssst, hey you! Your goose is cooked! Mwahahahahahaha. Wait. Make that geese. I’ve been waiting for weeks to be able to say that. (It’s the little things. Such…

Tuesday, November 15, 2011

This pizza is easy enough to pull off on a weeknight. It’s my 2nd entry in Breakstone’s Battle of the Kitchen Bloggers, hosted by Sandra Lee. (Vote & you could win $2,500!)

Saturday, July 9, 2011

OK, so that’s sort of a trick title. “How to Reheat King Crab” would be more accurate. In the U.S., almost all the King Crab you’ll find in…

Tuesday, March 22, 2011

Prime Rib: It’s not just for Christmas dinner. I’ll make this whenever I can get my paws on one at a good price (or the rare super sale). It’s a great excuse to have a party. In fact, if you’re sick of ham on Easter, consider giving Roast Beast it’s day in the (springtime) sun. This is a restaurant technique that’s practically guaranteed to produce a moist, juicy, evenly cooked roast beast. And it couldn’t be simpler.

Tuesday, February 8, 2011

I’m pretty sure I’d be tempted to eat almost anything if you wrapped it in bacon or prosciutto. This is my take on the classic appetizer, bacon wrapped scallops. This recipe swaps in prosciutto, bacon’s paper thin, salty cousin, which practically guarantees that your scallops will always come out of the oven wearing a crisp little coat.

Tuesday, November 23, 2010

How to roast a mouthwatering, bone-in whiskey glazed turkey breast. The meat is moist, juicy, and fragrant with garlic, star anise, and cinnamon.

Monday, August 16, 2010

I’ll admit it: There have been times in my life that I’ve been addicted to Chinese take-out. Here’s my version of General Gau’s chicken, a classic favorite from American Chinese restaurants. It’s not really authentic, but it’s seriously good stuff.

Monday, July 12, 2010

One of my favorite weeknight chicken dishes. It’s simple to throw together, and you can make the rest of your meal while it’s in the oven. A bonus? Chicken leg quarters are usually pretty cheap.