Tag Archives: Butter

Beef and Bacon Chowder

Posted on April 27, 2013 by | 1 Comment

This recipe may be more fitting for a cool fall day, but it was so good that it would be great any time of year!  The kids loved it as well.  I have to admit it came out even more delicious than I expected!

Beef-BaconChowder_5

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Posted in Beef or Venison, Kids Menu, Main Dish, Pork, Printable, Recipes, Soups & Stews

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Roasted Brussels Sprouts with Sour Cherries

Posted on November 9, 2012 by | 3 Comments

Recipes posted a year ago:

Last weekend, Karen and I stopped by Lapellah, a local restaurant here in Vancouver with an awesome (and often changing) menu that features lots of fresh local ingredients, including produce from April Joy Farm (the same one we use for our CSA).  On the menu were Brussels sprouts that were roasted with sour cherries, which sounded both interesting and tasty.  We got some to share as a side, and proceeded to devour them.  We also decided we better figure out how to imitate them at home, because we wanted to have them again soon.  Real soon…

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Posted in Printable, Recipes, Side Dishes

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Garlic Butter Lake Trout

Posted on September 17, 2012 by | Leave a comment

I made up this recipe using a lake trout (mackinaw) that I had received from a friend on one of my trips home to Idaho, but you could use any cold-water trout or salmon with great results.  One of the keys is to tightly seal the fish inside of a double-layer foil “pouch” and then to cook it at a lower temperature for a longer time to allow the flavor to penetrate while keeping things firm and moist.  And don’t worry about using a whole fish like I did – this would turn out great using fillets or steaks (just use a shorter cooking time).

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Posted in Fish & Seafood, Main Dish, Printable, Recipes

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Triple Berry Crumble

Posted on July 4, 2012 by | 1 Comment

Recipes posted a year ago:

Today my mom and I picked some raspberries and blackberries over at my uncle’s house.  Berries are very popular here in the Northwest.  I enjoy coming up with many different recipes to use them in.  This dessert tastes just like those marionberry crisps I’ve tried at local restaurants.

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Posted in Desserts, Printable, Recipes, Vegetarian or Vegan

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Citrus Herb Roasted Chicken

Posted on July 2, 2012 by | 1 Comment

Recipes posted a year ago:

Last weekend we picked up our monthly share of two fresh chickens from our CSP, and I saved one from going into the freezer so that I could roast it on the grill while it was fresh.  After kicking around a few ideas, I opted for a simple under-the-skin rub of citrus, herbs, and butter to keep things flavorful and moist.  The best part was that it only took about 10 minutes to prep, and the result was fantastic!

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Posted in Main Dish, Poultry, Printable, Recipes

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Sauteed Leek Scapes and Radishes

Posted on June 8, 2012 by | 3 Comments

Recipes posted a year ago:

June is here and that always means summer is on the way and most importantly we can’t wait for Thursdays to pick up our CSA.  We highly suggest buying organic and local if possible.  Your food will quite literally go from farm to table making it the freshest and most delicious you can possibly get.  Our CSA with April Joy Farm never disappoints!  This week was lots of greens with arugula, mizuna, oregano, kohlrabi, romaine lettuce, and leek scapes.

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Posted in Side Dishes, Vegetarian or Vegan

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Butter and Herb Grilled Turkey

Posted on November 28, 2011 by | 2 Comments

Posts from a year ago:

If there is one thing that always seems to happen when we entertain a group and try a new recipe at the same time – it is that I end up forgetting to get a decent picture of the dish when it finishes cooking, and before it has been reduced to little more than a small dish of leftovers.  This is exactly what happened (again) this past Thursday when we had Karen’s extended family over for Thanksgiving, and I spent the day slow-cooking a 14-pound turkey on the pellet grill.  In the end, I managed to get a photo of the platter of dark meat tidbits, because the rest of the bird was gone too fast for me to think about getting photos!

In order to ensure a perfectly moist and seasoned bird, we stuck with the proven method of brining ahead of time.  And, if you’ve followed the blog for a while, you may also notice the cooking times and methods used in this recipe closely mirror those used previously in our Chile-grilled Turkey, though the ingredients themselves are changed.  Again – why mess with something that you know works?

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Posted in Main Dish, Poultry, Recipes

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