Bean Chili Print Use medium size slow cooker. If cooking beans from scratch this recipe takes planning ahead as the beans need to be pre-cooked before starting the chili Ingredients
Roast chicken is the ultimate. Poached chicken is equally as delightful for several reasons. I love the delicate texture of the meat. You are left with a large pot of good chicken stock which can serve as a base for a soup or a stew. Poaching a chicken is great year round and any seasonal veg may be added right to the pot with the chicken as it nears the end of cooking time. And because the chicken is shredded, you have the luxury of leftover chicken for an additional meal or two depending on how many you are cooking for.
Posted in Recipes, Shannon's Kitchen Also tagged chicken, dinner, fall, leftovers, lunch, roasted, slow, soup, tips, winter
These rich gold potatoes from Pete’s Greens are perfect for this recipe. As always, I like my veg a little darker – but you may pull them out of the oven anytime. One of the things I like about these chips is that they’re not perfectly crisp, they are a great mix of crispy & chewy. These chips can show up anywhere – next to a big salad, a bowl of soup, with a grilled steak, as a side for chicken or fish, or by themselves as a snack or an appetizer.
Oven Roasted Potato Chips Print Author: Shannon Hepburn Serves: 4 Ingredients
- 4 medium gold potatoes
- olive oil – a few tablespoons (or maybe try sunflower oil instead)
- smoked paprika (sometimes called Spanish paprika or piment d’espelette)
- garlic powder
- Preheat oven to 400.
Eggs galore! Here’s a fast and scrumptious way to use the abundance of eggs that happens in spring. As you can see below I halved the recipe to just serve two. This makes a speedy weeknight dinner.
Poached Eggs in Tomato Sauce with Baby Spinach Print Author: Shannon Hepburn Serves: 4 Slightly adapted from Martha Stewart Ingredients
- In a skillet, heat olive oil over medium-high heat.
So here we are in the lean weeks of late winter early spring. This can be a challenging time for folks who are feeling winter weary and craving lightness. As a local eater, it’s time to use what we’ve stored and that can feel a tad uninspiring. In the New York Times Magazine Mark Bittman offers up a dozen cabbage recipes. More cabbage, you say? Yet Bittman has a magical way of making the humble crucifer something you want to run to the kitchen and prepare. He offers four modes of prep: braised, raw, soup & stir-fried, with three recipes in each category.