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I found this recipe from Emeril Lagasse on the Food Network. It is delicious and surprisingly light. Emeril recommends serving this dish over Spaetzle. I served it over egg noodles. However, if you prefer to make Spaetzle, click on that link for my recipe already published. read more

This Sesame Ground Chicken with Rice is an easy and healthy meal. It is a sweet and savory dish that has some crunch from the garnishes of green onions and cashews. This is the first dinner I made in our new home in Port Ludlow, Washington. Because the stove needs replacing, you will see that I used the brown setting on my All-Clad cooker in the photographs. But the instructions for this recipe are written so that you can easily make this on your stove. read more

It’s a known fact that most hosts at Thanksgiving dread the last task of making gravy after the turkey is finished. This recipe takes the stress out of the equation. Make this simple gravy ahead of time and freeze. On the day of the holiday dinner, thaw and heat the gravy. When the turkey is done, simply add the strained drippings and serve. read more

Chicken and Dumplings read more

Linda Getz is a dear sailing friend of mine. She and her husband Mark invited Dave and me to stay with them at their condo on Big Boulder Lake in Pennsylvania. Linda’s Chicken Cutlets with Mushrooms and Pearl Onions was our dinner one night, and it was delicious. She had found this recipe in Cooking Light a few years ago. The cutlets are an easy but elegant supper and the sauce tasty due in part to the wine. After we came home from that trip, she told me that the cutlets also make excellent leftovers. But don’t be surprised if these are eaten up the first go around read more

Dave and I enjoyed a trip to Barbados in February and were impressed with the Bajan cuisine. Traditionally Bajan chicken is deep fried or baked and it tastes very good. We understand that not many Sundays pass in a Bajan household without chicken in the oven or on the stove along with the aroma of fresh herbs and local vegetables in the air. This Bajan Baked Chicken is such an easy dish to make. It is also moist, tasty and healthier than the fried version! read more

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Cornish Game Hens with Garlic and Thyme are quick and easy to prepare. I also find that these small chickens have more flavor and roast in a fraction of the time than a normal size chicken. You can buy them in any grocery store frozen or at some markets fresh from the butcher’s case. Often Cornish game hens, considered to be festive, are served at weddings or family holidays. But no matter what time of year, your guests will enjoy having a half or whole little chicken all to themselves! read more

Both chickens or turkeys can be spatchcocked (or butterflied) which means the back bone is removed and the bird is opened to lie flat. Roasting a spatchcock turkey results in a juicy and crispy turkey you can depend on having ready in half the time of a whole bird. And carving is a whole lot easier.* I recommend ordering your turkey from your local butcher, so they can remove the back bone for you in advance. Another plus is that the preparation and roasting time is shorter and there is no basting! Serves 8-10 with leftovers. read more

These individual chicken pot pies are one of my favorite things to make for Dave and I when we are sailing. This is especially true in the fall when the leaves are turning, and it is getting chilly outside. What I like about this recipe is that it uses no flour, much less butter and less chicken stock. But to give the pot pie the right consistency, I use heavy cream instead of milk. For the right size dish, any kitchen store will sell small ramekins if you don’t have them at home. I find that my guests enjoy having their own serving dish! read more

The question always comes up. Who was General Tso…when ordering this tasty Chinese dish? From what I have read, General Tso was a real person and a war hero who apparently made some brilliant tactical moves during the Chinese civil war in the mid 1800’s. Despite the loss of millions of lives, he was legendary in helping thousands of rebels to leave China and some to eventually work on the American transcontinental railroad. However, this recipe has nothing to do with General Tso who was from Hunan province. But it is thought this was invented by a chef from Hunan province who opened a restaurant in Taiwan later. His venue was peasant type Hunan food. And he named this recipe in honor of General Tso. I love the sweetness and tanginess of this dish. That is also what I hear from others who order this on a regular basis. But this recipe for General Tso’s chicken meatballs is not battered and fried chucks of chicken but meatballs sautéed in a pan. So, it is a moist, tasty and healthier version! read more

In the late 1980’s, Dave and I discovered Chicken Yakitori while we were stationed with the Air Force in Japan. You see the vendors on the streets of Tokyo and other cities selling these grilled chicken skewers practically all year around and they are considered the salaryman’s snack. I have read that after sushi and raman, yakitori is now considered the next Japanese culinary favorite. I like to serve yakitori with Mandarin Orange Salad. This serves 3-4 as an entrée or 6-8 as an appetizer. read more

In 1984, the year Dave and I were married, I came across this promotional recipe from McCall’s Cooking School that they were featuring in their cookbook. This recipe for Chicken Tarragon caught my eye and I have been making it ever since. For the chicken thighs, I like to buy them from my local butcher Herman’s Quality Meat (see link in the Hometown Favorites website page). This recipe seems to have a lot of ingredients, but they are all simple and the dish comes together easily. Enjoy! read more