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Recipes I've Shared:
A really interesting take on traditional cornbread. Uses fresh pumpkin and chilies to give it a bit of kick. If you're not going to grease the heck out of the pan, it's best to use parchment paper to line it, and to spray the paper with cooking spray.
This is an adaptation from a Williams-Sonoma "New Flavors: Chicken" recipe. The original calls for a ridiculous amount of butter and uses potatoes. You can really use any root vegetables you have in or can fide, turnip, parsnip, swede, celeriac... go wild.
If you do decide to use chicken breast rather than thighs, you'll need to add a bit of oil to brown them in, and I seriously wouldn't recommend it, as this is a dish that benefits from having chicken on the bone.
If your chicken thighs are large, it'll be about 1 thigh and a large amount of veggies each. If they're small everyone gets 2.
This is an adaptation of a recipe from a Williams Sonoma Food Made Fast cookbook. I usually use a bit less dressing a pasta and more spinach.
A really great summer recipe from a Williams-Sonoma Cookbook, "New Flavors- Desserts". Slight adaptations.
Adapted from the Food Made Fast, Soup cookbook. It's quick and filling! If you want to follow the actual recipe, it called for 2 chipotle chilies in adobo, but we didn't have that so subbed in jalapenos and a bell pepper.