Honey Mustard Roast Chicken Recipe
19 March, 2012

Honey Mustard Roast Chicken

One of the ways I make my roast chicken recipes stay new and interesting, is by incorporating new flavors and sauces. In this recipe, I show you how to make a Honey Mustard Roast Chicken, that is super flavorful and super easy to make. Honey and mustard is a natural combination, that works really...

Author : Dave Beaulieu
Comments : 2
Category : Roast Chicken
Chicken Tortilla Soup Recipe
6 March, 2012

Chicken Tortilla Soup

I never get tired of making soups, because frankly, there is a different, easy and very tasty soup recipe you can make very day. Even even the most tried and true soup recipes, are generally flexible enough for you to add seasonal ingredients or other twists to keep them interesting. Here, I’ve got...

Author : Dave Beaulieu
Comments : 1
Category : Chicken
Cassoulet Recipe
1 March, 2012

Cassoulet

If you are a lover (or maybe just a like-er ) of beans, then I have the dish for you. The recipe is cassoulet . Some may not have heard that name before, so to put it in simple terms....“Insanely delicious bean stew, with incredibly good pieces of meat”…but I guess that doesn’t quite role off the...

Author : Dave Beaulieu
Comments : 2
Category : Pork
Marinara Sauce Recipe
1 March, 2012

Marinara Sauce

I grew up with, and for the first 20 years of my life, only cooked "Spaghetti Sauce". Specifically, my mom’s spaghetti sauce recipe. And I love it. But…over the past many years, I’ve come discover what most call Spaghetti Sauce may in fact be Bolognese, Sugo , Ragu , Pomodoro…etc . Today, I’ve got...

Author : Dave Beaulieu
Comments : 1
Category : Tomato
Pumpkin Ravioli with Brown Butter Sauce
1 March, 2012

Pumpkin Ravioli with Brown Butter Sauce

Ravioli is one of my favorite pastas, and this recipe is for a Pumpkin Ravioli with a Brown Butter Sauce that is one of my all time favorites. It’s a great dish for the Fall, but frankly I’ll cook it just about any time of year. In this particular version, I don’t show you how to make the ravioli...

Author : Dave Beaulieu
Comments : 3
Category : Pasta
Chicken Penne with Chroizo and Peas Recipe
29 February, 2012

Chicken Penne with Chroizo and Peas

Chicken and Pasta Recipes are pretty common fair. And while the combination is usually good, it can also be pretty boring if you are not mixing up the recipes and supporting ingredients. Fortunately, both chicken and pasta are the masters of mixing and matching and with a few core cooking...

Author : Dave Beaulieu
Comments : 1
Category : Pasta
Veal Scallopini with Mushroom Cream Sauce Recipe
29 February, 2012

Veal Scallopini with Mushroom Cream Sauce

A good Mushroom Cream Sauce will go with just about anything, but one of my favorites is Veal Scallopini . In this video, I show you a Recipe for Veal Scallopini with my favorite Mushroom Cream Sauce, that will knock your socks off. The veal is super tender, and very mild flavored and is the...

Author : Dave Beaulieu
Comments : 1,388
Category : Beef
Stuffed Mushrooms Recipe
27 February, 2012

Stuffed Mushrooms

Stuffed Mushrooms is one of the more ubiquitous hor devours out there. They are everywhere, from nicely catered parties to the frozen prepared foods aisle in the grocery store. Unfortunately I’ve found that the quality can really vary and so I generally stay away when the tray comes on by to avoid...

Author : Dave Beaulieu
Comments : 1
Category : Mushroom
Salad Lyonnaise Recipe
22 February, 2012

Salad Lyonnaise

A Salad Lyonnaise is a thing of beauty (the French really know what they are doing). In this recipe video, I show you how to make a Lyonnaise salad, to which I’ve added a few sautéed Chanterelle mushrooms (which I don’t think are super traditional but yummy none the less). The combination of...

Author : Dave Beaulieu
Comments : 42
Category : Vegetables
Carnitas Tacos Recipe
22 February, 2012

Carnitas Tacos

I think I was at a taco truck when I had my first taste of authentic Carnitas . For those who haven’t had carnitas , it is pork (generally a tougher cut like shoulder) slowly braised or roasted until the meat is fork tender and succulent. But that’s not the end. The meat is then either fried or...

Author : Dave Beaulieu
Comments : 73

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