Spanish chorizo makes an amazing, rich base along with bread crumbs, chicken stock and parsley for stuffing the large mushrooms for a special dinner or fast weeknight meals. You will have no left overs as these will be devoured quickly. Serve with couscous or bean salad.
In this delicious appetizer recipe, the chicken wings are first dredged in the seasoned all purpose flour, pan-fried in peanut oil and then tossed with spicy honey-mustard-vinegar glaze. Serve with the blue cheese yogurt sauce.
Steak and hearty venison sausage pair up in an elevated scrumptious bowl of crowd pleasing chili. Feel free to play around with the chili selection, to make it spicy and/or more smokey.
About Chef Robert
My food philosophy is simple; food should be a feast of all five senses. Meals should be based on simple, tasty and smart recipes that are easy to follow. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor. By cooking at home, we can all eat healthier and save money.