Chronicles of a Curious Cook first american cash advance greeley co

Steak Au Poivre from Jacques and Julia

Steak Au Poivre from Jacques and Julia

This was not only delicious but the first time I have started a fire in my kitchen! But I’m getting head of myself. Making the sauce (and the flame) is the last step! Take a couple of tender steaks, whichever is your favorite. Jacques Pepin and Julia Child suggested a  loin strip steak. I used some pieces of tri-tip because they were on sale when I went shopping. Salt them on both sides and... [Read more about this recipe...]

Peach Vinegar

Peach Vinegar

Yesterday I made a peach crisp with some of the Indian Blood peaches from our tree.  I remembered using the pits and peels a few years ago to make peach vinegar and decided to try it again.  It’s deceptively simple but I wish I’d had more peelings and pits.  Just tie together the pits and peels in a cheesecloth bundle and simmer with a cup or two of vinegar for 20 minutes or so.  Cool.... [Read more about this recipe...]

Melon Salad with a Kick

Melon Salad with a Kick

This came from Raising the Salad Bar: Beyond Leafy Greens–Inventive Salads with Beans, Whole Grains, Pasta, Chicken, and More, although she suggested 3 melons: honeydew, cantaloupe and watermelon. I used two for simplicity. Melon Salad with Cayenne watermelon, cut in chunks cantaloupe, cut in chunks lime juice salt a pinch of cayenne pepper Put the melon in a bowl and sprinkle with some lime... [Read more about this recipe...]

Easy Appetizer with Boboli and Store-Bought Artichoke Dip

Easy Appetizer with Boboli and Store-Bought Artichoke Dip

The lady who hosted my niece’s bridal shower made this a few weeks ago and when I thought about an easy appetizer for my book club meeting last night I decided this was perfect! Artichoke Dip Appetizer Artichoke jalapeno dip (from Costco) Boboli crust grated Parmesan cheese Spread the Boboli crust with the dip and top with some grated Parmesan. Heat in a medium oven (350 F or so) until warmed... [Read more about this recipe...]

Cucumber Salad

Cucumber Salad

Cucumber Salad This cucumber salad recipe is easy and delicious.  The vinegar is not overpowering and the sweet/sour combination works well. 2-3 cucumbers, peeled and thinly sliced 1/2 cup green or red peppers, chopped (optional) 1/2 cup sliced onions 1 cup water 1/4 cup vinegar 2 tsp salt 3 Tbs sugar Mix the cucumbers, green peppers and onions in a small bowl. Mix the water, vinegar, salt and sugar... [Read more about this recipe...]

Grilled Vegetable Kabobs

Grilled Vegetable Kabobs

If you’re grilling, try cutting up whatever vegetables you have around and putting them on a skewer to grill.  I like to marinate them in a bit of Italian dressing or homemade vinaigrette, whatever I have around, but you could skip that step, too. Cut up whatever vegetables you like. My favorites include: Grilled Vegetable Kabobs zucchini, yellow or green onions (red, yellow or white) peppers,... [Read more about this recipe...]

Fried Peppers and Onions

Fried Peppers and Onions

I use this same basic recipe for fried peppers and onions for many different kinds of dishes.   They are fantastic as part of a taco or burrito, of course.  They also go great on a sausage or meatball sandwich.  They make a lovely side dish just as they are, as well.  You can use a variety of colored peppers when they’re cheap or use mostly green ones with just a bit of red or yellow or... [Read more about this recipe...]

Roast Sticky Chicken for Chicken Tacos

Roast Sticky Chicken for Chicken Tacos

Rub on a fantastic spice mix, then slow roast your chicken to perfection.  The original recipe for this “Sticky Chicken” calls for cooking it 5 hours at 225. I upped the temperature to 300 because I was a bit “short” on time and cooked it about 3.5 hours.   You can go follow the link for the spice rub. Oh, I also didn’t let it sit overnight with the rub on it. It is... [Read more about this recipe...]

Chronicles of a Curious Cook