Garlic and Soy Chicken Thighs

soychickenthigh

Heather says: The humble chicken thigh certainly doesn't get as much attention as its counterpart the boneless skinless chicken breast.  In my area BSCB have been running in the neighborhood of $5 a pound on sale, which makes thighs much more attractive. This recipe is flexible, substitute low sodium soy sauce if you wish.  If you have it on … [Read more...]

Gluten-Free Chicken Marsala

Heather says: Like many people, I love chicken marsala. If you've gone gluten free, no worries, you don't have to leave chicken marsala behind. This version is a simple variation on the classic, all you need is brown rice flour (This is the one I use) to use in place of wheat. I made this for company the other night and it turned out well. I … [Read more...]

Tomato Pie: Smack Your Granny Good

Tomato Pie

Heather says: Two years ago I stumbled upon the deliciousness that is tomato pie. The framework for this recipe can be credited to Paula Deen, but it has been played with enough, to call it my own. Before giving this pie a shot, make sure you have fully ripe tomatoes. I know, I know it's tempting, what with the bacon and basil, but just sit … [Read more...]

Pork and Miso Ramen

porkandmisoramen

Michele says: Ramen. It’s a single word that conjures images of students and young newlyweds alike, united by their grumbling bellies and meager budgets.  Most of us have been there, done that—myself included—and if you’re anything like me, you may have also done a happy dance when you finally said sayonara to your noodle heavy twenty dollar a … [Read more...]

Ribs: Beef, Pork, Country-Style, Baby back, Spare, or Short

Dear Home Ec 101, You mentioned ribs and I want to try to make some, but I get overwhelmed at the butcher shop. What ribs are best for what cooking style? Can you explain different types of ribs? Signed, New Age Girl Heather says: Absolutely, beef or pork depends solely on your preference, just keep in mind that beef ribs are larger … [Read more...]