lesavoirfairefoodandfun.blogspot.com
le savoir-faire: Kimono Chicken
http://lesavoirfairefoodandfun.blogspot.com/2012/03/kimono-chicken.html
Friday, March 16, 2012. If you were thinking about take-out Chinese food, forget it. This chicken recipe has a lot of flavor and no guilt like take-out. In other words it doesn't give you that "ew gross I ate too much Chinese" feeling. Need: 8 chicken thighs with the skin and bone. 2/3 cup of soy sauce, 1/3 cup of rice vinegar, 2 cloves of garlic crushed and minced, 4 green onions chopped, 4 tbsp of brown sugar, 1/2 tsp of fresh ground pepper, 2 tbsp of parsley (fresh chopped if available).
lesavoirfairefoodandfun.blogspot.com
le savoir-faire: Tilapia with Andouille Sausage and Bell Peppers served with sauteed Carrots and Zuchinni
http://lesavoirfairefoodandfun.blogspot.com/2012/01/tilapia-with-andouille-sausage-and-bell.html
Tuesday, January 17, 2012. Tilapia with Andouille Sausage and Bell Peppers served with sauteed Carrots and Zuchinni. This recipe is practically burning a hole in my pocket right now! So I picked up some Andouille sausage (gumbo sausage) and never looked back! It was so much better than chorizo, thank you grocery store fate. Top the tilapia fillets with the sausage and bell peppers and serve the zucchini and carrots on the side. Serves 4. January 23, 2012 at 11:17 AM. Subscribe to: Post Comments (Atom).
lesavoirfairefoodandfun.blogspot.com
le savoir-faire: November 2011
http://lesavoirfairefoodandfun.blogspot.com/2011_11_01_archive.html
Saturday, November 12, 2011. This banana nut bread recipe is sheer amazingness. Having a slice of this along with your morning coffee is a wonderful start to any morning. I make this bread all the time. It is great for breakfast or a snack and if stored in an airtight container it lasts a good few days so long as it isn’t eaten up immediately. Yes…it is THAT good. I love the bread to be super moist so I use very ripe bananas that have browned a considerable amount. Mix until well blended. I make them oft...
lesavoirfairefoodandfun.blogspot.com
le savoir-faire: Are you Married to a Meat and Potatoes Man?
http://lesavoirfairefoodandfun.blogspot.com/2012/01/are-you-married-to-meat-and-potatoes.html
Tuesday, January 24, 2012. Are you Married to a Meat and Potatoes Man? I feel a resurgence of that bizarre 16th century sailor disease coming on). I had to marry this guy! I mean, I couldn't let this go on anymore! I had to feed him! OK, there were many many reasons why I did marry him, but this one was pretty major.) Now, was I some stellar cook right off the bat in my life? She raised us to eat everything. I mean, this woman even made our baby food! Let me guess, you'd like ketchup with it too? PS My h...
lesavoirfairefoodandfun.blogspot.com
le savoir-faire: September 2013
http://lesavoirfairefoodandfun.blogspot.com/2013_09_01_archive.html
Tuesday, September 3, 2013. Tomato and Mushroom Farfalle served with a Fried Egg. The other night I raided the fridge in an effort to serve something decent for dinner because I was way too tired (and nowhere near acceptable looking) after a brutal workout to make any kind of trip to the grocery store. Plus, I promised my mom I would make dinner and I couldn’t let mom down! 1 lb of Farfalle pasta. 10-12 Baby Bella mushrooms sliced. 4 cloves of garlic crushed and chopped. 188; yellow onion chopped. Sauce ...
lesavoirfairefoodandfun.blogspot.com
le savoir-faire: Chicken over Wild Rice with Tomato, Sweet Corn, and African Basil
http://lesavoirfairefoodandfun.blogspot.com/2012/04/chicken-over-wild-rice-with-tomato.html
Wednesday, April 4, 2012. Chicken over Wild Rice with Tomato, Sweet Corn, and African Basil. Need: 4 chicken breasts, 4 cups of water, 2 cups of wild rice, 2 cups of sweet corn, 2 cups of diced tomatoes, 1/4 of a yellow onion diced, 3 cloves of crushed and minced garlic, about 10-12 African Blue Basil leaves coarsely chopped, 2 tbsp of butter, 1 tbsp of olive oil, about 1-2 tsp of flour or cornstarch, salt and pepper. Http:/ lesavoirfairefoodandfun.blogspot.com/2012/04/african-blue-basil.html.
lesavoirfairefoodandfun.blogspot.com
le savoir-faire: October 2011
http://lesavoirfairefoodandfun.blogspot.com/2011_10_01_archive.html
Monday, October 31, 2011. Curl up on the couch with this hearty soup. It is so good! I love it and it is one of my favorite dinners to make because its hearty like a stew but doesn't require all day to simmer. I like to make this in a very large batch because it stores and freezes nicely and is great when served as a "left over". So if you would rather make enough soup for about 4 people for dinner or lunch, you can just cut this recipe in half. 1 1/2 cups of all purpose flour, 1 tsp of baking powder, 1 ...
lesavoirfairefoodandfun.blogspot.com
le savoir-faire: March 2012
http://lesavoirfairefoodandfun.blogspot.com/2012_03_01_archive.html
Monday, March 19, 2012. Blondies with coconut, macadamia nuts and dark chocolate. Need I say more? No, seriously. That's what I thought. Enjoy! Need: 1 1/2 cups of flour, 1 tsp of baking powder, 1/4 tsp of salt, 1 1/2 sticks of butter (softened), 1 cup of brown sugar, 1/2 cup of sugar, 2 eggs, 2 tsp of vanilla, 1 cup of dry roasted macadamia nuts, 1 cup of dark chocolate chips, 1 1/2 cups of sweetened coconut flakes. Friday, March 16, 2012. Thursday, March 15, 2012. Muffins except my mom reads this blog ...
lesavoirfairefoodandfun.blogspot.com
le savoir-faire: January 2012
http://lesavoirfairefoodandfun.blogspot.com/2012_01_01_archive.html
Saturday, January 28, 2012. Cinnamon and Spice Muffins. I love to make breakfast on the weekends because Saturday and Sunday are the only days Ryan and I can sit down and eat breakfast like civilized people. We can sit, and eat, and chill, nowhere to rush off too (usually) and we can watch all the pretty little birds in our pretty backyard. Good times. Wednesday, January 25, 2012. Steak in a red wine cream sauce with steamed broccoli. I will usually serve this over a nicely sliced roast or london broil b...
