I find salsa verde more versatile than salsa, it's great as an enchilada sauce, chilaquiles, slow braise sauce of a chuck roast for tacos, bonus if you add more sauce to the leftover chuck roast then you have an amazing tamale filling, or a dipping sauce for chips or better yet some creamy chicken taquitos.
Fry sauce and fancy sauce both are cut from the same cloth. When my husband and I went to New York one of the first places we went to eat was, Shake Shack. Our idea of fast food burgers were flipped upside down! I feel every region has there notorious burger place. California/west coast has, … Continue reading Fancy Sauce
My Grandma was a big collector of recipes, and when she passed, I got her accordion file of all the recipes she collected. Some recipes were in the newspaper dating back to the 60's. She had so many recipes in fact that 10 years ago, my parents asked her for her favorites and they made … Continue reading Granola
Beef stock is the base to my favorite soup, who doesn't love a French onion soup when it is done right? But beef stock is so much more than a soup base just like chicken stock you can add it to just about anything you'd add chicken stock to, add it to a pot roast … Continue reading Classic Beef Stock
Growing up, my mom was definitely the cook in the family. My dad really had 3 recipes that all involved opening a can of beans and adding ketchup to it. My mom is a pretty good home cook but she was taught by her mom who was the definition of a 50's housewife, casserole this casserole that. … Continue reading Classic Marinara Sauce
Chicken stock is the most versatile and easiest to make, really it's like a gateway stock to a life and freezer full of different stocks. Every rotisserie chicken carcass, every bone that has been de-boned is saved until I have a gallon bag full of chicken bones. If I'm out of stock but I don't have … Continue reading Classic Chicken Stock
Why do I make an Asian style chicken stock? The simple answer is, I really love Ramen! I was making Chicken Long Rice and I had extra broth, I thought, well this is half way to ramen broth why don't I save it for the next time I need broth? The next time I made … Continue reading Asian Chicken Stock