In my junior year of college, this dish was the go-to late-night study food for the whole floor of my dorm. Most of us on the floor were majoring in the same subject so we’d all have an exam at the same time. The night before a big test, we’d all order Chinese food and stay up through the night studying in the common room. Singapore Noodles was always all of our favorite dish (along with Crab Rangoon)…it always made studying all night a lot more fun....
Almond-Crusted Chicken with Lemony Olive and Black Bean Relish
Almond-Crusted Chicken with Lemony Olive and Black Bean Relish is a family-friendly weeknight meal, but also makes a perfect stay-at-home date night meal! I’m a truly lucky girl. Now in addition to being able to cook eggs (at least two different ways), my multi-talented hubby can make a pretty fantastic breaded chicken cutlet. (Don’t think I’m being sarcastic – I am being absolutely serious! He can also do laundry, mop a floor until it sparkles, pick out the prettiest flowers in the world for me, and develop and maintain a computer network.) He doesn’t make breaded chicken cutlets very often, but I always get excited when he […]...
Chicken with Cherry Sauce
The other day Mike came home with this: The day after, he came home to this: (Isn’t it amazing what flowers can do? ;) )...
Chicken Stew with a French Flair
A while back I made a Moroccan-Spiced Chicken Stew that was flavored with ras el hanout (a Moroccan spice blend) and turmeric. It had carrots and potatoes, and was thickened mainly with onions that were cooked until they melted into the broth and formed gravy. I thought it would be fun to make another stew using a few of the same main ingredients (chicken, potatoes, carrots, and onions) but with completely different flavorings (such as white wine, thyme, and sage)....
Chicken Piccata
Cold nights long call for hearty, warming meals the way birthdays call for cake and snow days call for pajamas and steaming cups of hot cocoa. We’ve been having our share of snowy, cold weather here since late fall, and along with it plenty of bean, fish, chicken, and beef soups and stews. Mike and I really are soup people, and meals like this always seem to hit the spot…but the fact of the matter is, we’re easily in for at least another three months of cold (and more likely than not, snowy) weather, and if I’m going to last the winter without going stew crazy (that would […]...
Christmas Dinner for Two: Vanilla-Maple Glazed Cornish Hens, Spiced Yams, and Braised Red Cabbage with Cherries
I absolutely love everything about this time of year…the festivities, the family time, the food. I’ve noticed that when it comes to holiday feasts, it doesn’t matter whether you’re making a banquet for a group of twenty friends or an intimate meal to enjoy with your love; the truly magical thing is getting to share a beautiful meal with someone special. A dear friend of mine recently asked me to put together a Christmas dinner for two; I happily agreed (developing recipes and menus is pretty much my all-time favorite thing to do!) and Cornish hen immediately came to mind. Specifically, I thought of Cornish […]...
Moroccan-Spiced Chicken Stew
Rich and flavorful Moroccan-Spiced Chicken Stew is a wonderfully delicious nourishing comfort food that’s perfect for warming up with on a cold evening. When I was thinking of making this dish it started out in my mind as Moroccan-Spiced Chicken Stew with Quince. Until Mike informed me that he doesn’t like quinces, with the too-similar resemblance in flavor and texture they bear to apples (yes, he doesn’t like apples either). So I improvised and added potato and carrot (both Mike-approved) instead. We both enjoyed the end result so it was worth the substitutions I made; Mike said it reminded him of a Kuwaiti dish he used to […]...
Golden Raisin Chermoula Chicken with Bulgur Pilaf
Chermoula is a marinade or sauce used in Moroccan and other North African cuisines; it is typically used on seafood, but also may be used to flavor chicken and other meats.* Chermoula usually contains garlic, oil, herbs (frequently cilantro), lemon (I’ve seen both pickled lemon and/or lemon juice used), and spices (such as cumin, paprika, and/or cayenne pepper). The bright, fresh flavors in chermoula add a vibrant, refreshing quality and punch of flavor to whatever dish it’s used in. I made a few changes to the traditional chermoula to really make this lovely condiment my own. I added golden raisins for a little sweetness and instead […]...
Tropical Chicken Salad
I know a lot of people who don’t think salad can be a satisfying meal. They think of it as fine for a first course or a side dish, but never a main course. If you’re one of those people, make this salad. It will change your mind. There are so many different flavors and textures going on…the tender, nutty chicken…the crispy, sweet banana chips…the tang from the yogurt-based poppy seed dressing. It all works together amazingly well. Unsweetened, desiccated coconut was the one thing I wanted to add to this salad but in my haste forgot (it’s so hard to be patient when something smells […]...
Chicken Cutlets with Apple-Onion Pan Sauce
After I made apple butter, I wanted to think of uses for it beyond toast. Then I thought about making this Oktoberfest-inspired chicken dish with the flavors of apples and onions. Served with scallion-mashed potatoes and salad greens, this is the perfect fall meal. Chicken Cutlets with Apple-Onion Pan Sauce (Yield: 4 servings) 4 chicken cutlets (4-6 oz each) 2 TB olive oil 3 TB flour, divided 2 TB butter 1 shallot or ½ small onion, minced 1 tsp to 1 TB apple cider vinegar (depending on how tangy you like it) 1 TB apple butter ½ tsp Dijon mustard 1 ½ c chicken stock […]...
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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 