Baking cheeseburgers in the oven is so easy – no need to form the meat into patties, or to keep an eye on them as they fry or grill. And no grease splatters to clean up! The meat does tend to come out a bit drier, since some juices are lost while baking. Still, these baked cheeseburgers are delicious, and they are requested often by my family. Leftovers are wonderful the next day for breakfast or lunch – briefly warmed in the microwave, or even cold. Click for the recipe
I love bakes and casseroles. They’re not just a delicious comfort food, they are also easy to make, and leftover usually keep well and are even better the next day or two, reheated. Most casseroles are not very pretty to look at, but this egg, sausage and cheese bake is actually gorgeous, so I often serve it for brunch when we have friends over. Click for the recipe
When you stop eating the Standard American Diet and transition to a different diet, be it low-carb, grain-free, paleo etc., the smart thing to do is not to try and recreate the recipes that you used to love, but rather to train yourself and your taste buds to enjoy your new way of eating. My husband and I are fond of saying that we haven’t given up tasty foods (ahh, those huge platefuls of spaghetti that we used to eat in our twenties). Rather, we’ve replaced those with different, but just as delicious food (intensely flavorful, fatty ribeye steaks are a huge favorite of ours these days).
Having said that, there are dishes that I do miss, and one of them is schnitzel, or chicken tenders. I don’t want to use breadcrumbs in the coating, and gluten-free breadcrumbs are not a real solution since they too are high in carbs and just as junky (if not more so). So I have experimented over the years, and have found that almond flour makes a nice coating.
Recently I saw a recipe that used crushed pork rinds to coat baked chicken, and I became intrigued – why not use those to coat chicken tenders? Indeed, we loved the result. Unlike breadcrumbs, the pork rinds themselves are very flavorful, so I find that pork rind crusted chicken tenders, while not as crisp as breadcrumb coated tenders, are even more delicious. My teenage testers loved them too – what more can you ask for? Click for the recipe
Flavorful and very easy to make, these tasty pork meatballs are baked in the oven and are ready in 20 minutes. Click for the recipe
The idea to make jerk chicken came to me while reading the fascinating memoir by chef Marcus Samuelsson, Yes Chef. Mr. Samuelsson mentions “jerk seasoning,” and of course I was intrigued. A quick internet search led to a jerk seasoning recipe which I tweaked just a bit, and as usual, the following recipe is my own interpretation. The seasoning is phenomenal – bold, sweet-and spicy, and full of flavor. Generally I find chicken bland, but with jerk seasoning, it is anything but. Click for the recipe
This chicken chili recipe is excellent for using up leftover baked chicken breast. it’s hearty, delicious and very filling. You can serve it on top of rice, but I usually serve it on its own, in soup bowls, topped with shredded cheddar, red onions and guacamole. Click for the recipe
Classic French cooking is not about speed or simplicity, nor is it about low-fat or low-cal, and Beef Bourguignon is no exception. It’s a dish that requires quite a few steps, and provides a hefty amount of calories, but assuming this is a once in awhile affair rather than a daily occurrence, I find the reward, an earthy, multi-layered stew that exemplifies the concept of comfort food, well worth it. Click for the recipe