braised

Braised Pork Roast in Almond Milk

This almond milk braised pork roast is a twist on the classic Italian slow-cooked dinner, delivering fall-off-the-bone bites of meat and a lush sauce that’s incredibly easy to make and destined to become a Sunday dinner favorite.

This post is brought to you by Almond Breeze

Do you ever really think about where your food comes from?

Sure, come summertime you may visit your local farmers market to pick up some fresh tomatoes and wander the aisles nibbling on samples of local fruit pricked with little toothpicks handed out by the local farmer’s 10 year old son, as you chastise yourself because you didn’t bring enough hard and fast cash money to buy a dozen ears of super fresh, super sweet local corn from your favorite stand.

Yup. I’ve been there. continue to the recipe… about Braised Pork Roast in Almond Milk

Tabasco Braised Chicken with Chickpeas and Kale

This post is sponsored by Tabasco as part of its 10-Ingredient Challenge. Thanks for supporting companies I believe in, which allows me to create more unique content and recipes for you.

When most of us think of chicken stewy soup-ish meal, what usually comes to mind is a chicken broth version with chunks of carrots and celery maybe with rice, maybe with potatoes. But in my opinion, It’s time to broaden our horizons, and this Tabasco Braised Chicken with Chickpeas and Kale is the reason why.

Lately I’ve been hearing a lot of requests for quicker, easier weeknight dinners. Yes, that was me you heard pleading for divine intervention under my breath, or maybe I was screaming it out loud.

Regardless, it’s what’s needed now, with high fives and knuckle bumps when you can make it all in one pot.

My Tabasco Braised Chicken with Chickpeas and Kale is my fourth recipe for the Tabasco 10-Ingredient Challenge that started with Tabasco Brined Spicy Drumsticks and Tabasco Chicken Meatballs in a Spicy Tomato and Apricot Sauce. This time around we’re gathering at the table for a little comfort eating.

So what is it that makes this recipe so special that I made it twice in one week? Yep, twice in one week. Not even for recipe testing but just because it was so dang good.

continue to the recipe… about Tabasco Braised Chicken with Chickpeas and Kale

Stewed Chicken Tacos

Going through my recipe archives I noticed the glaring omission of a recipe that has become a favorite around our house. I only had two taco recipes on the blog, one for Fried Avocado Tacos and one for Spaghetti Tacos, the first being a somewhat untraditional twist and the second suitable mainly for a gaggle of pre-teens or the indecisive Mexican Italian.

While I am a lover of beef tacos made with traditional beef—ground, shredded, it’s all good in my book—tacos made with shredded chicken have become a favorite at Casa del Larsen and an ode to the shredded chicken tostadas at Venice, CA’s El Tarasco. Their chicken tostadas were a Monday night staple after a weekend of play and an empty fridge yet to be restocked.

The stewed chicken atop a mound of shredded lettuce and doused in salsa made the beginning of the week that much more bearable.

I’ve tried to recreate El Tarasco’s chicken stewey, and while this is similar, it isn’t quite the same but is oh so tasty in its own incarnation thanks to its earthy flavor.

But what I really love about this recipe is that it’s a one pot wonder thanks to a little secret that makes it super easy to make no matter which day of the week.continue to the recipe… about Stewed Chicken Tacos

Craving > 5 Twists on Comforting Chicken Stew

Goodbye grill. Oh well helllllooolo braise.

It’s the first day of fall and we’re all about comforting, stew-ey goodness and going back to the basics with chicken, carrots and mushrooms. Over rice? No way. Noodles. That’s right, egg noodles, just like mom used to make, slithering in butter with a touch of salt and pepper.

photo > foodiecrush

Whoa, but wait! What’s that pungent smell perfuming the entire house with an almost wrinkle-your-nose-I’ve-been-cleaning-the-house-from-top-to-bottom smell?

Vinegar. Cider vinegar. It reminds me of most Saturday mornings when mom would clean the wood floors with her secret combination of “just a tablespoon or so to a gallon of water” that made the whole house smell clean and fresh.

Except tonight its for dinner. And it tastes nothing like wood floors.

photo > foodiecrush

Get the recipe from one of my favorite food mags, and you SERIOUSLY have to try it. It’s a keeper. One for the archives, to hand down from generation to generation. You’ll thank us later. And your house will smell clean and fresh, whether it is or not.

Do you have a favorite home cooked meal that reminds you of mom’s cookin’ (not neccesarily her cleaning like this post). Join a bunch of us foodie bloggers on Wednesday, October 5, when we’ll each be posting our own Family Food Flashback recipes. Join us with your story, your recipe and your memories.

Send me a link to your recipe by Monday, October 3 and we’ll add your link to our list of recipes for post on Wednesday, October 5 and we’ll share memories of dinner time before Ipods and microwaves. Well, some of us will anyway.

And of course, here are some hold-the-phone, home-cookin’ chicken recipes to add to your “Welcome Fall” repertoire.

photo > Mirch Masala

One thing that brings me to my cooking knees is the combo of chicken and coconut milk. Manju creates a coco stew-ey goodness with Mirch Masala’s Kerala Chicken Stew with potatoes, ginger and garlic deliciousness. And a beauty shot bonus too.

photo > La Fuji Mama

Quote from Rachael: her Chicken Gohan Stew is “ It’s what might happen if chicken noodle soup took a little trip to Japan and had a layover in Mexico on the way home.” La Fuji Mama also suggests using a shorter grain rice for max chew after thickening the comforting tang of the ginger-flavored, slow-cooker stew.

photo > Bev Cooks

Putting on her craz-ee hat and asking the rest of us to join her, Bev of Bev Cooks pulls together swiss chard, potatoes and chicken chunks in her Crazy Chicken with Skillet Potatoes and Swiss Chard. Choose your amount of your fav spice blend and cook at your own risk.

photo > My Cooking Hut

Two little love birds sittin’ in a tree, c-h-i-c-k-e-n k-o-r-m-a I love thee. Curry, coriander and creamy yogurt lovingly envelop tender chicken nuggets in My Cooking Hut’s Chicken Korma where Leemei serves this stew-ey comfort dish with a hint of spice from green chiles, cumin and chili powder.

photo > Food and the Fabulous

A pestle and peppercorns walk into a bar and…oh wait, wrong blog. There’s no punchline because this recipe isn’t funny, it’s lux. Isahy takes the de riguer simple ingredients of carrots, chicken and stock to create Food and the Fabulous’s Pink Pepper Chicken Stew, to create a spicy and bold one pot meal.

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