Bananas Foster Crepes

I was intimated by this recipe. You always think of bananas foster as being a high end dessert that is sure to be complicated. Sara’s method took me step by step, including great directions on how to make the crepes. My husband was even surprised with this final dish. I had to laugh when I…

Cubano Burgers

With the Caronavirus quarantine, we’ve got plenty of time to have family meals together. Thanks to my Kroger clicklist, I should be able to knock out several recipes over the next couple of weeks. Tonight we tried the cubano burgers. This were tasty and easy to make. After mixing up all the ingredients, they just…

Sweet Potato and Grilled Corn Salad with spicy cilantro dressing

This recipe was the most similar to foods I cooked prior to starting Sara’s book. Sweet potatoes, corn, and black beans are a delicious combination. The cilantro dressing did take this recipe to the next level for us. Derek took the leftovers for lunch the rest of the week. It’s in the side dish chapter,…

Speedy Korean Chicken Noodle Soup

It’s time to start tackling some of the recipes that I feel less comfortable with, starting with this one. I needed kimchi. In the cookbook there is a recipe for making your own kimchi, but I don’t feel ready to go there yet. I did know what kimchi is, but I have never had it….

Smashed Crispy Jerusalem Artichokes

Jerusalem artichokes. Also known as sunchokes. Yep, I had no idea what these were. I had to go to our specialty food store to find them and it took me asking two people before I finally located them in the produce section. Here is one pound of Jerusalem artichokes – actually not an artichoke at…

Blasted Chicken

I’ve roasted many a chicken in the oven before, but Sara’s “blasted” chicken cooks at a super high temperature. This created a crispy skin and a juicy inside. As I set the table I realized I didn’t make anything with a sauce to accompany this chicken, but we didn’t need it. It was delicious on…

Skillet Borscht with Meatballs

This recipe is in the meal in one pan chapter and it is easy to see why. It was hearty and tangy and filling. Sara’s comments say her husband can eat borscht hot or cold. My husband and I both agreed we couldn’t eat it cold, but it was a good dish piping hot! page…

Country Pork Soup with cornmeal dumplings

If you like ham, make this soup. It was packed with pork flavor. A hearty soup to make when the weather outside is cold. Simmering away before removing the ham bone. The cornmeal dumplings on top cooked up as a nice cornbread complement. That process reminded me of watching my mom make chicken and dumplings…

Lemony Carrot “Fettuccine” with toasted pistachios

This final recipe looked nothing like the picture in the book. I definitely need a do-over on this one. First of all, I didn’t have the proper tool. I tried using a hand-held vegetable peeler, but the pieces were way too thin. So I got out my mandolin and used the slicer blade, but those…