Flameware is great alternative stove top pan. We often cook with pans that have all sorts of coatings and god knows what else. I was facinated by the idea of pottery that could be used on a stove top so I had to try one out. Check out the video where I use my flameware pottery to great success.
home raised baked chicken
The first thing I can tell you about home raised baked chicken is that it tastes way better than store bought chicken.
For my recipe I use bell seasoning and butter and coat the chicken inside and out. I use regular stuffing for chicken, but I add fresh herbs, vegetables, walnuts and sometimes apples or raisins. I put the seasoned chicken into the roasting pan with quartered potatoes and other veggies.
They cook at 350 degrees uncovered about 15min per pound. For the last 15min I turn the heat up to 425
degrees and allow the chicken to finish browning. I take out the chicken and check the temperature if it is at least 165 degrees it’s done and I let it rest for 10-15min.
I usually take the chicken to the table whole to present, but sometimes we all just line up by the stove and pile it on our plates before sitting at the table.
Click below to watch the video!
I love rice and one day I wanted to make my rice more flavorful and I started experimenting. When my family ate every last corneal of my garden rice, I realized I had found the right ingredients. You can also experiment at home yourself with things that your family likes.
My garden rice recipe calls for:
2 cups of White Rice
4 cups of chicken broth and
1 cup of corn and fresh basil from my garden. (Try broccoli, peas or carrots as a substitute)
Combine the ingredients into a sauce pan and bring to a boil. Cover the pot and bring heat to low. Cook until all the liquid has evaporated. Serve and enjoy!
(Learn more by by clicking on my Garden Rice video below!)
Start with fresh home grown heirloom tomatoes and cut up into bite size pieces. Add basil and olive oil some salt and pepper to taste mix and serve. Make sure you make enough for seconds! This great as a side dish or as a summer snack.
Heirloom tomatoes come in many different colors. Use a number of different colors for flavor, texture and color. If you don't have home grown tomatoes go to your local farmers market and try this recipe with local heirloom tomatoes.
This is a great recipe for rabbit, but you can substitute chicken if you like. I grew up on my mom’s chicken and wine sauce.
My favorite part is the raisin and prunes. After they’ve been cooking in the great juices of the rabbit and wine sauce for an hour they become so tasty.
The key to making this dish with rabbit is to use olive oil liberally. Rabbit is not a fatty meat at all. Simmering the meat in the sauces enhances the rabbit meat flavor beautifully.
Click on the video to learn the recipe, and watch how it's done!
My friend and neighbor Gourmet Chef Nadine Nelson started buying fistfuls of basil from me last summer so I had to find out the recipe. The pesto made in this video is a variation on that recipe using various types of basil available fresh from my garden. The trick is to use shallots so you won’t have to use as much salt. Shallots are from the onion family and have a wonderful onion/garlic/hot thru your nose taste that works really well to enhance the flavor of different types of basil.
The great thing about pesto is that you can freeze any extras for an infusion of freshness to a pasta dish at a later date. If there is anyone in your family that is reluctant to eat pesto, get them involved in planting, growing, and picking out the types of basil to include. You can of course take the time and go to your local farmer’s market and pick some basil up from them.
Sun brewed Mint Iced Tea
There is nothing better than a refreshing summer drink when you are hot and tired. I made this as a way to show you a great thirst quencher that is super easy and only requires a little effort and a sunny day. To make this beverage you will need some fresh garden mint, a couple of lemons, some t-bags and sugar to taste. I find it tastes better without the sugar, its great for kids as well.
Wasabi Viniagrette Salad
Tired of the same old same old? Well this will put a little pep in your step! Watch as a collect and create a fresh salad from the garden, with a twist. The twist is making a viniagrette dressing that I emulsified some Wasabi in. The wasabi is very spicy, especially great when you have colds or allergies. I even find it slightly euphoric. Watch the video and try making some yourself.
