Broiled Soy Ginger Chicken

Do you ever make something and wonder why you don’t make it more often or use that technique more often?

For some reason, I always forget about marinading meat overnight.  It’s such an easy way to have an incredibly flavorful meal.  Come dinner time, the meat cooks up in a few minutes in the marinade.  So easy.

This soy-ginger chicken is incredibly moist and flavorful.  It is similar to a teriyaki chicken, but not quite as sweet or citrusy.  By marinading in an ovenproof dish, all you have to do is add your veggies, let your dish come to room temperature, and broil.

Gingered Bulgur with Simmered Broccoli and Carrots

What is bulgur, you ask?  A few weeks ago, I was asking the same question.

Bulgur is a quick-cooking form of whole wheat that has been cleaned, parboiled, dried, and ground.  It is high in fiber, B vitamins, iron, phosphorus, and manganese.  Bulgur is ready to eat after just a quick simmer, similar to rice.  I haven’t tried it this way, but apparently it can also be soaking in water or broth and then mixed with other ingredients just like that, without further cooking.

This was the first time we tried bulgur, and we really loved the nutty, wheat flavor.  It makes a great alternative to rice or couscous, and I’m excited to experiment with it more.

Venison Tomato Sauce

I think I was Italian in another life.  I love Italy and I love Italian food.  Pasta, tomatoes, cheese, wine:  what gets better than that?

But, for my affection for all things Italian, there is a scarcity of Italian dishes on this blog.  Not because T and I aren’t cooking Italian food, but because Italian nights always become a flurry of a little of this, a pinch of that, maybe three shakes of this one because we haven’t used it in a while.  By the time we’re relaxing, quite content after an amazing meal, we couldn’t recreate the dish a second time ourselves, let alone write a recipe down.  We do like it that way, it keeps things interesting and always just to our tastes at the moment, but this time, we decided it was high time to record one of the dishes.

Citrus-Ginger Slaw

Marmalade and lime juice create a bright and tangy dressing for this cabbage slaw that is chock full of colorful veggies.  The heavy notes of ginger add to the Asian zing, while parsley gives a surprising depth of flavor to the dish.

Turkey Pot Pie – Slow Cooker Style

In a fit of cravings for turkey pot pie, but a lack of time to actually make the pot pies themselves, I decided to improvise with the crock pot.  This dish is a cross between turkey with dumplings and a turkey pot pie.  The creamy turkey stew, made easy with the crock pot and poured over a warm and crispy biscuit, recreates quite closely the flavors of a classic pot pie.  If you close your eyes, you may even trick yourself into believing you’re eating the real thing.