Articles Tagged with: breadcrumbs
“Skillet Roasted Artichokes”

If you ever want to prepare a simple side dish, I have just the recipe for you. These Skillet Roasted Artichokes require only six ingredients, and they are a breeze to prep for baking.  The golden breadcrumb topping gives a nice crust to the juicy artichokes. For this recipe, you will need the following: 20 artichokes 3 garlic cloves, minced 1/2 cup fresh flat-leaf parsley 1/2 cup breadcrumbs 1/4 cup […]

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“Dove Nuggets”

My favorite part about the opening of hunting season is that I get to begin experimenting with new wild game recipes. But sometimes the best ideas and inspiration come at unexpected moments. While in Arkansas on a recent dove hunting weekend, my friend Jake Michael was in the kitchen chopping up some garlic and cleaning some dove breasts. When I asked him what he was making he said matter of […]

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“Wild Boar Meatballs”

I just finished a whirlwind trip to L.A. where I made some meatballs. That’s what I went to L.A. for, to make meatballs! It was the right thing to do. I’ll post about my time there and the hilarity that ensued as soon as I sleep for two days straight, but first, I want to share the meatball recipe that I made so you can make it for Sunday night […]

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“Wild Turkey Swedish Meatballs”

Raise your hand if you’ve been turkey hunting this season! Or raise your hand if you like turkey! Because this recipe works perfectly with both domestic and wild birds. I know some of you have been telling me your turkey hunting stories via email. It’s a thrilling time, turkey hunting season is, it’s so uncertain and adrenaline pumping. And when you put all of that work into your dinner you […]

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“Duck Cassoulet”

A cassoulet is an Occitan dish–that part of Southern France where they speak a beautiful and fading romance language, Occitan. It is a stew of beans and meat; sometimes pork, sometimes goose, or mutton or whatever else they please. It is hearty and traditionally cooked in a cassole, a deep earthenware pot with slanted sides. But since I am not Occitan, but me, I cooked mine in a skillet. I […]

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“Fried Venison Cutlets & Campfire Eating”

There something about campfire eating. Maybe it’s the coziness or the color. Maybe it’s the flavor the wood and smoke impart on the food. I just took a trip to Arkansas and we did quite a lot of campfire eating. The very first thing I ate when I arrived were those things in the shovel. Can you see what they are? Peanuts. Warmed, salty, roasted peanuts. I have not had […]

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“Chicken Tenders”

Chicken breasts are hard to get right. Chicken tenders though… well that’s a different matter altogether. A lot of protein tastes better when it’s cooked low and slow. You can still get the brown crusty outside if you play with the fire… These are perfect for you Super Bowl watchers this weekend.You know who you are. Your guests can use their fingers. It’ll be great. And if you’re still clinging […]

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“Cheese Soufflé”

Say that 20 times fast. I made a soufflé. I was determined. I had a 102 degree fever and I made a souffle nonetheless. That should tell you how determined I was. So although this may seem like a strange journey with strange pictures taken by a semi-delirious girl, I can guarantee you will see a soufflé at the end. It all began with a golden onion. And a pink […]

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