Pan-Seared Chicken Breasts with Roasted Tomatillo Salsa

Tomatillos look like light green tomatoes, about the size of a ping pong ball give or take. They grow, and are sold, encased in a papery husk, which you should leave on until you are ready to use them.  They are an everyday staple of Mexican and Tex-Mex cooking, though they definitely have that foreign-intimidating …

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Filet Mignon with Roasted Brussels Sprouts and Lemon-Herb Mayo

This is a fancy one!  Well, filet mignon always feels pretty fancy.  But fancy does not means difficult in this case, not at all. The Brussels sprouts get a nice kick from a bit of hot sauce.  I love playing around with different hot sauces from around the country and around the world.  Many of …

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