Chez Us - The Daily Dish

Chateaubriand

Denise Woodward — Sun, 14 Dec 2025 11:05:54 +0000

Just in time for the holidays, I’m sharing one of my favorite recipes, one that feels a little extra special and is perfect for Christmas or New Year’s Eve. It’s a classic, elegant beef roast called Chateaubriand.

I learned how to make this during lockdown, back when we thought the world might be ending and we decided to eat like it was. I was inspired by an online cooking class with Thomas Keller, and it quickly became a dish I return to whenever we want something celebratory for a dinner party. It impresses!

Don’t be intimidated by the fact that it’s “French.” This recipe is surprisingly simple, and the results feel downright luxurious.

What exactly is Chateaubriand?

In my opinion, it’s one of the most decadent and tender cuts of beef you can serve.

To clarify, it’s not filet mignon, though it does come from the same cut of beef. I always describe Chateaubriand as a fancy French beef roast, taken from the thick center of the tenderloin. Filet mignon is smaller and cut from the tapered ends of the tenderloin, and Chateaubriand is prized for its size and uniform shape.

Because it comes from the tenderloin, Chateaubriand is a very lean cut of beef and lacks the marbling you’ll find in richer cuts like ribeye or prime rib. What it offers instead is exceptional tenderness and a mild, elegant flavor which is perfect for letting simple seasoning and careful cooking shine.

Does Chateaubriand come from France?

Despite its French name, the cut of meat itself does not come from France. Chateaubriand is named after François-René de Chateaubriand, a French writer from the early 19th century. His personal chef was known for frequently preparing this cut of beef for Chateaubriand’s social gatherings, and over time the dish took on his name. Today, Chateaubriand is considered an impressive and elegant roast, making it a natural choice for special occasions and holiday meals.

How to cook Chateaubriand?

A great Chateaubriand should be tied by your butcher and ready to cook when you bring it home, so I won’t cover that step here. The best way to cook Chateaubriand is by roasting it, allowing the meat to cook evenly while staying tender.

Chateaubriand is ideally served medium-rare. Cooking it past that point, especially well-done, will diminish both its tenderness and its delicate flavor. Because the meat is mild rather than overpowering, it pairs beautifully with classic sauces such as a red wine reduction, peppercorn sauce, or our favorite, a rich béarnaise.

Prep the beef

This is a crucial step when preparing any cut of meat, and it’s especially important for Chateaubriand. Think of it as a dry brine as it locks in flavor and helps create a dry surface, which ensures beautiful browning when the beef is seared.

At least 24 hours before cooking, pat the roast dry with paper towels. Season generously with kosher salt (I prefer Diamond Crystal) and freshly cracked black pepper. Place the beef in a shallow glass dish and refrigerate it uncovered. Do not be tempted to cover it with foil or plastic wrap, air circulation is key to developing that perfect crust.

Roasting tip

Let the Chateaubriand come to room temperature for about 60 minutes before roasting, and be sure to rest it for at least 15 minutes after cooking, and before slicing. This ensures even roasting and keeps the meat tender and juicy.

The meat will roast at a very low heat until the internal temperature reaches 115 F - about 30 - 35 minutes. After roasting you will do a reverse sear to get that nice caramelized crust on the outside of the meat.

What is reverse sear, and what are the benefits?

Reverse searing is a cooking method where the meat is first cooked slowly at a low temperature in the oven, then finished with a quick sear in a hot pan using olive oil, butter, and sometimes aromatics, after the meat has rested. This final step creates a beautifully caramelized exterior.

The benefits of reverse searing are significant: more even cooking from edge to center, a consistent internal color, a deeply flavorful crust, and a much lower risk of overcooking; making it an ideal method for a lean, tender cut like Chateaubriand.

Temperature guide (medium-rare)

Remove the Chateaubriand from the oven when the internal temperature reaches 115°F and let it rest for 10 minutes. Then reverse sear the outside of the roast, creating a flavorful crust that enhances both texture and flavor.

This final step brings the meat to its ideal internal temperature of 130–135°F for a perfectly cooked medium-rare Chateaubriand.

What to serve with Chateaubriand?

Chateaubriand pairs beautifully with rich potato dishes such as creamy potatoes au gratin or classic mashed potatoes, especially when served with a rich wine sauce. Duck-fat fried smashed potatoes also make an excellent and indulgent side. Don't forget something green such as lightly sautéed green beans or a simple green salad with winter radishes and a shallot dijon dressing.

A great sauce is essential for this recipe. Classic options include a red wine reduction, béarnaise, Roquefort sauce, or a green peppercorn sauce; all perfect complements to the tender, mild flavor of Chateaubriand.

Recipe: Chateaubriand

serves 4

Ingredients

2 lbs Chateaubriand (ask your butcher to tie the roast)
Kosher salt
Freshly ground black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter

How To Make Chateaubriand

Prep the Chateaubriand

Pat the roast dry with paper towels.
Season lightly and evenly with kosher salt and freshly ground black pepper.
Place a small metal rack inside a shallow baking dish and set the roast on top. (If you don’t have a rack, you can place the meat directly in the dish just turn it occasionally. The rack allows for better air circulation.)
Refrigerate uncovered for 24 hours.

Cook the Chateaubriand

Remove the roast from the refrigerator and let it come to room temperature for 60 minutes before cooking.
Preheat the oven to 300°F.
Place the roast in a cast iron or carbon steel pan (we prefer carbon steel).
Transfer the pan to the oven and cook until the internal temperature reaches 115°F, checking every 5–10 minutes with a digital meat thermometer.
Remove the roast from the oven, transfer it to a plate, and let it rest for 5 minutes (uncovered), while heating the olive oil and butter.

Reverse Sear

Place the same pan over medium heat on the stovetop.
Add the olive oil and butter.
Sear the roast on all sides until a deep, caramelized crust forms, about 2–3 minutes per side. Using a large soup spoon or basting spoon, lightly baste with the olive oil butter mixture. Check the temperature as you go to avoid overcooking.
Remove from the pan, place on a plate, loosely tent with foil, and let rest for another 10 minutes.

Serve

Slice the Chateaubriand into thin slices.
Arrange on a clean serving platter and serve immediately.

The post Chateaubriand appeared first on Chez Us.

Béarnaise Sauce

Denise Woodward — Sat, 08 Nov 2025 11:05:04 +0000

During lockdown, we took a few online cooking classes with Thomas Keller, one of the true masters of French cuisine. With plenty of time on our hands, we cooked our way through all of his lessons and fell in love with the classic French sauces.

One series focused on the five French Mother Sauces:

Béchamel
Velouté
Espagnole
Sauce Tomate
Hollandaise

Under these Mother Sauces come countless variations, one of our favorites was the Béarnaise Sauce.

What Is a Mother Sauce?

A Mother Sauce is a foundational sauce in French cuisine; it is a base liquid combined with a thickening agent and additional ingredients that add flavor. From these bases, endless variations (known as daughter sauces) are created.

All of the Mother Sauces begin with a roux (a cooked mixture of butter and flour), except for Hollandaise, which uses egg yolks as the thickener. Of all the Mother Sauces, the easiest to master is Béchamel, made with just three ingredients: butter, flour, and milk. I use it all the time.

Béarnaise Sauce was definitely one of the hardest sauces to master as it takes time, patience, and a lot of butter. There were plenty of broken batches along the way, but with practice (and persistence), I finally got it right.

Now, I can whip up a silky Béarnaise with the snap of a finger… kind of!

What is Béarnaise Sauce ? Béarnaise Sauce is a rich, buttery sauce made with egg yolks, melted butter, and white wine vinegar, then flavored generously with tarragon. We’re big tarragon fans in our kitchen; its slightly sweet, anise-like flavor finds its way into everything from sauces to our everyday salad dressings.

Ideally, you’d use a double boiler to make Béarnaise, but since I don’t have one and find that using a glass bowl over simmering water (bain-marie) can be a bit of a mess, I’ve mastered making it right in a saucepan instead.

Just remember: this sauce takes time and patience. Go slow, keep an eye on the temperature, and don’t rush the whisking!

Let’s talk ingredients. I’ve seen all sorts of variations out there, everything from rice vinegar to green onions; but a traditional French Béarnaise Sauce keeps things simple and precise.

First, let’s clear something up: Béarnaise Sauce does not include lemon juice, that’s for Hollandaise. The acid used here is white wine vinegar, and I can’t stress this enough: use a high-quality white wine vinegar. Skip the distilled or bargain versions (and definitely skip rice vinegar). The flavor of your vinegar makes a huge difference.

When it comes to aromatics, shallots are key. No yellow onions, green onions, or garlic — their flavors are too strong. A delicate shallot gives the sauce its signature balance.

And then there’s the tarragon, fresh is where it’s at! Thankfully, most grocery stores carry it year-round now.

Now, about the butter… oh, the butter! I’ve tested them all; Kerrygold, Strauss, Clover and I’ve found that a high-fat French butter creates the creamiest, thickest Béarnaise. Skip the margarine or vegan alternatives for this one. It’s a fancy sauce, so go ahead and splurge a little.

Tips for the Perfect Béarnaise Sauce

Saucepan:
If you have a double boiler, please use it! I don’t, so I make mine in a small, heavy-bottomed 2-quart copper saucepan. I’ve found that using a smaller pan keeps the sauce closer together, which helps prevent it from breaking.

Low Heat:
If you’re not using a double boiler, keep the heat as low as possible; low, low, low! Don’t be tempted to turn it up, or you’ll end up with scrambled eggs instead of a silky sauce.

Ingredients:
(See above!) This is one of those times to splurge and use the best-quality ingredients you can especially when it comes to the tarragon and butter.

Steps:
Follow the steps exactly and have all of your ingredients prepped before you begin. Once you start whisking over low heat, you won’t have time to run back and chop tarragon or measure vinegar. Be prepared!

What If It Breaks? Well… good luck. Honestly, I’ve never had much success bringing a broken Béarnaise back to life. Hopefully, if it does decide to break, it happens early on before you’ve wasted all that precious (and pricey!) butter.

How to Store Béarnaise Sauce

I typically use Béarnaise Sauce right away, and honestly, we rarely have leftovers. But for the sake of this post, I experimented with storing and reheating it - twice.

The first time, I placed about half of the sauce in the fridge and tried reheating it five hours later. I added a tablespoon of warm water to the saucepan along with the sauce and warmed it over very low heat. Unfortunately, it broke almost immediately.

The second time, I reheated the sauce the next day, placing it alone in the saucepan over low heat and whisking like crazy. This time it held together beautifully and it stayed thick, rich, and didn’t break.

Lesson learned: Béarnaise doesn’t love to be reheated, but if you must, skip the added water and go slow and steady over low heat.

What to Eat Béarnaise with:

Béarnaise Sauce is a classic for a reason, it’s rich, flavorful, and versatile. You can enjoy it with:

Vegetables — like roasted, grilled or steamed asparagus
Grilled or roasted chicken
Poached eggs — as a delicious alternative to Hollandaise
Steak — and really, nothing beats a perfectly cooked filet with a generous drizzle of Béarnaise
Chateaubriand - a classic that matches perfectly.

It’s a sauce that elevates almost any dish, so don’t be shy about experimenting!

Years ago we made a video, that clearly needs an update!

Here is another classic French sauce, Roquefort Sauce that is equally as delicious (and easy to make) with a beautifully prepared steak.

Yield: 2 cups

Béarnaise Sauce

No Ratings

Classic Béarnaise Sauce made easy , creamy, buttery, and flavored with shallots and fresh tarragon.

Prep Time 15 minutes

Cook Time 20 minutes

Additional Time 15 minutes

Total Time 50 minutes

Ingredients

¼ cup high-quality white wine vinegar
¼ cup water
1 small shallot (about 30 grams), peeled and finely minced
¼ teaspoon black pepper
2 tablespoons fresh tarragon, finely minced (divided into 1 tablespoon each)
2 large egg yolks (save the whites for meringues)
¾ cup butter, full-fat, preferably sea salted

Instructions

Prepare the vinegar reduction: In a small saucepan over low heat, combine the vinegar, water, shallot, 1 tablespoon tarragon, and black pepper. Bring to a boil, then reduce to a low simmer. Simmer until the mixture reduces to about 2 ½ tablespoons. Pour into a small bowl and set aside to cool completely. If you’re short on time, place it in the fridge to chill.

Melt the butter: Melt the butter and set aside in a small bowl. Start the emulsion: Wash and dry your saucepan. Add the cooled vinegar-shallot mixture, 1 tablespoon hot water, and the egg yolks. Whisk vigorously to combine — I really mean whisk a lot!

Cook over low heat: Place the pan over very low heat, continuing to whisk constantly. Don’t stop until the mixture is thick and has roughly doubled in volume — about 8–10 minutes. Patience is key; stop whisking and you’ll have scrambled eggs instead of Béarnaise. Trust me!

Add the butter slowly: Add the melted butter 1 tablespoon at a time, whisking thoroughly after each addition. Don’t rush or dump it all in at once! Occasionally, you can move the saucepan to the counter while whisking to prevent overheating; the whisking may slow slightly, which is fine. Continue until all the butter is incorporated and the sauce is thick and creamy.

Finish and serve: Stir in the remaining 1 tablespoon tarragon.

Taste and season with additional salt and pepper if desired.

Serve immediately over steak, vegetables, eggs, or whatever you like!

Notes

Do not be tempted to rush the cooking process, low and slow. Whisking the entire time. Once the sauce is finished cooking, pour it immediately into a serving bowl. Do NOT let it sit in the saucepan on the stove while you prepare rest of the meal. It will separate and break.

The post Béarnaise Sauce appeared first on Chez Us.

Ricotta Pancakes

Denise Woodward — Tue, 04 Nov 2025 11:05:22 +0000

Originally, I planned to name this recipe after my god-daughter Maggie, but she gently reminded me that she prefers another version. Which I’ll share later; a little better, in her opinion. In the meantime, I’ve revamped this recipe, and over the summer, we’ve eaten hundreds of these ricotta pancakes while fine-tuning it. We absolutely LOVE them!

I also thought about calling them “High-Protein Ricotta Pancakes” and tossing in some protein powder for fun. But that’s not really my style—I’ve been seeing protein powder added to everything lately, and honestly, I kind of hate it. So, I’m keeping it real and, dare I say, authentic.

When Maggie made these for us over the summer, I was super curious—there are so many different versions floating around the internet. I’m usually not much of a pancake person since they tend to be too sweet for me. But not these ricotta pancakes! What I love, besides how delicious they are, is that they’re light and almost crepe-like. You can eat a bunch without feeling guilty.

I tweaked Maggie’s recipe a bit (sorry, Maggie!) by using semolina flour. I was out of all-purpose and thought, why not? They turned out so well that I kept experimenting back and forth, so now you have options. We’re also trying to cut back on butter, which I know is a sin but olive oil works beautifully in this recipe too. I added a touch of baking powder for a little extra fluff, and the pancakes are scented with lemon zest and vanilla, which is just perfect for any pancake.

I always like to serve fruit with my pancakes, waffles, or French toast, so for this recipe, I paired them with a little blueberry compote. Lenny loves to tease me about my compotes; I make them all the time! This one is so simple, I’m not even giving a full recipe. Just toss some blueberries into a saucepan with a teaspoon of water, cover with a lid, and simmer until the berries burst and the juices thicken. Just be sure to simmer over low heat, or it will burn!

Enjoy!

Yield: 24 small pancakes

Ricotta Pancakes

No Ratings

Light, fluffy, and subtly sweet, these ricotta pancakes are almost crepe-like and irresistibly delicious. Scented with lemon and vanilla, they’re perfect with fresh fruit or a simple compote; guilt-free indulgence for breakfast, brunch, or anytime you crave something special.

Prep Time 10 seconds

Cook Time 30 minutes

Total Time 30 minutes 10 seconds

Ingredients

1 cup whole milk or skim milk ricotta
6 tablespoons all-purpose or semolina flour
5 large eggs
1 tablespoon sugar
1 teaspoon baking powder
½ teaspoon salt
1 tablespoon melted butter or olive oil
1 teaspoon vanilla extract
2 teaspoons lemon zest
Blueberries or your favorite fruit, for serving

Instructions

Place all ingredients except the fruit into a blender and blend until smooth, about 2 minutes. Preheat a cast-iron griddle or large frying pan over medium heat. Lightly grease with melted butter or olive oil. For small pancakes, use about ⅛ cup of batter per pancake. Pour onto the hot griddle and cook until small bubbles form, then flip. Cook for another 30–60 seconds. Remove cooked pancakes and place them on an oven-safe plate. Keep warm in a 170°F (77°C) oven while you finish cooking the rest. Serve warm with blueberries, fruit compote, or your favorite toppings.

Notes

Options - you can use all purpose flour or semolina. You can also use butter or olive oil. Both ways turn out perfectly, and taste amazing!

The post Ricotta Pancakes appeared first on Chez Us.

Pumpkin Pie Spice

Denise Woodward — Sun, 05 Oct 2025 10:05:14 +0000

I’ve been working on this Pumpkin Pie Spice recipe since 2018; though “working on” might be a stretch. I’ve really just been making it after buying a store-bought blend that tasted like nothing but cinnamon. I decided it was time to release this recipe into the wild, just in time for full-on pumpkin season.

I use this spice blend in all kinds of cozy fall recipes, big bowls of oatmeal with apples or pears, and of course, in my favorite fall bakes. It is outstanding in a pumpkin pie, but come to think of it the last time I made my famous pumpkin pie was when we were home for the holidays in 2020. Usually we’re traveling somewhere for Thanksgiving, and the pies are already spoken for, but when I do make a pumpkin or even my early apple pie, this blend is my secret weapon.

What makes my Pumpkin Pie Spice special? It’s made with love, and with two extra ingredients I can’t live without, allspice and mace. I use both in most of my fall baking because they add a deeper, more complex flavor that makes everything taste warmer and richer.

But the real secret ingredient? Salt. Just a tiny pinch makes all the difference. It brings out the sweetness of the cinnamon, adds a subtle umami note, and helps the mixture stay fresh longer. Don’t worry, it’s such a small amount that you’ll hardly notice it’s there, except that everything will taste just a little bit better.

Let’s Talk Spices

Freshness matters , not only for this recipe, but really for every recipe. I tend to splurge a bit when it comes to spices and herbs because I want them to taste the way they’re meant to taste. I’m lucky to have a great local spice shop, Oaktown Spices, but I also have a few trusted online sources that I turn to when I’m stocking up. A few other stores I like to buy my spices at are, Barrel & Burlap, Diaspora, Daphnis and Chloe, and Curio Spice.

Most of the time, I buy my spices whole and grind them myself as the flavor payoff is worth it. But for this recipe, I use ground spices to make things quick and easy.

Cinnamon – There are so many types of cinnamon out there, but for this blend, I use Sri Lankan cinnamon. It’s more delicate, with hints of vanilla and citrus, and works beautifully in all kinds of baking.

Ginger – Bright and zippy, ginger adds a lively kick that’s wonderful in baked goods as well as savory dishes like stir-fries and curries.

Allspice – I love Jamaican allspice and use it often in my holiday baking. It’s lovely in shortbread cookies, pies, and crumbles and it’s also a key player in jerk chicken.

Mace – Mace is actually the outer covering of the nutmeg seed, but it’s softer, sweeter, and more subtle. It’s one of my favorite spices to bake with during the holidays and adds a beautiful warmth to curries, too.

Nutmeg – A classic and a must-have in every kitchen. It shines in gingerbread cookies, sprinkled over a holiday Tom & Jerry cocktail, or grated into a creamy potato gratin to make the flavors pop.

Cloves – Powerful and aromatic, cloves demand a light hand. A little goes a long way, but that little bit can truly elevate everything from baked goods to game dishes or even a sprinkle over winter citrus.

Salt – Just a sprinkle is all you need to make this Pumpkin Pie Spice blend pop. I always use Diamond Crystal Kosher salt, it has the perfect texture and salinity to enhance the flavors without overpowering them.

And there you have it, my go-to Pumpkin Pie Spice blend. I really do think it’s the best, and I can’t wait for you to use it in all your cozy holiday baking!

Yield: just under ½ cups - 1.15 ounces

Pumpkin Pie Spice

No Ratings

This homemade Pumpkin Pie Spice blend is warm, cozy, and perfectly balanced — just the right mix of cinnamon, ginger, nutmeg, allspice, mace, and a pinch of salt. It’s a fall baking essential that makes everything from pies to oatmeal taste like the holidays.

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

2 tablespoons ground cinnamon
1 ½ teaspoons ground ginger
1 ½ teaspoons ground allspice
1 ½ teaspoons ground mace
1 ½ teaspoons ground nutmeg
¼ teaspoon ground cloves
⅛ teaspoon kosher salt

Instructions

Place everything into a small jar, put the lid on, and shake. Use as you would other pumpkin pie spice in all your baked fall recipes.

Notes

High-quality spices really elevate this pumpkin pie spice blend, adding incredible flavor to your baked goods. Try sprinkling it over cocktails, hot chocolate, or even your morning oatmeal for a cozy seasonal touch.

The post Pumpkin Pie Spice appeared first on Chez Us.

Caldo Verde Soup

Denise Woodward — Fri, 15 Aug 2025 10:03:41 +0000

When we traveled through Portugal, I was certain we’d see Caldo Verde Soup, the beloved potato-based Portuguese soup, everywhere. In my mind, it would be gracing nearly every menu, perfect for those misty, gray afternoons. I even daydreamed about making a steaming bowl on a cold, rainy weekend at our apartment in Lisbon.

But to my surprise, we barely saw it at all. Not in Lisbon, not in the Algarve, and not even in Porto … or so we thought. It wasn’t until our last few days in Porto that we discovered the truth: it was on the menus, just under a different name, “Cabbage Soup.” By the time we realized this, our trip was nearly over, and we never actually ordered it.

That wasn’t my first experience with Caldo Verde, though. I’ve enjoyed it many times at Lenny’s mother’s home in Boston. Lenny grew up eating it, and it’s one of his favorite childhood food memories. Her version is as traditional as it gets: potatoes, chorizo, onion, garlic, water, and kale. It’s simple, lighter in texture, and very good.

My version? Well, it’s definitely different, more of a complete meal in itself than the start of one. After much trial and error at home, I’ve landed on not one but two versions:

A cozy vegetarian version, with all the velvety potato richness and ribbons of leafy greens you’d expect.
The classic version, with smoky, savory Portuguese chorizo, for that extra layer of flavor and nostalgia.

Both are rustic, deeply comforting, and the kind of soup you’ll want to ladle into big bowls with plenty of crusty bread. As Lenny likes to say, “make it your own” and that’s exactly what I’ve done.

In Porto, we finally ordered a bowl and it was different than any version I’d had in the States. Thick, creamy, and incredibly flavorful, it had a richness I couldn’t quite place. When I asked about the ingredients, they revealed the secret: chicken stock instead of the plain water that’s typically used. It added so much depth. The other surprise? Collard greens instead of kale. It was delicious, but collard greens take longer to cook, and I prefer the tender bite and earthy flavor of kale.

What makes my recipe different?
I use stock vegetable or chicken in both versions for a deeper, more savory flavor. In addition to blending potatoes into the base for that creamy texture, I also add chunks of cooked potatoes before serving. This little extra step adds body, texture, and makes the soup feel like a true meal. And I don’t skimp on the greens, my Caldo Verde is loaded with paper-thin ribbons of kale, just like the kind we saw in Lisbon’s farmer’s markets, where they sold it pre-sliced especially for making this soup.

For the classic version, Portuguese chouriço (or linguiça) brings incredible depth, spice, and smokiness. For the vegetarian version, I skip the meat entirely and I don’t use a substitute. Instead, I use smoked chilies, and one particular brand in my spice cabinet makes the soup taste just like there’s chouriço in it.

The final touch and the secret to making this soup truly taste like Portugal is to use a good flavorful Portuguese olive oil. As Lenny’s mom likes to say, “it is the best.” I was gifted a beautiful bottle from Wildly Virgin, who imports olive oil from Portugal. The one I used for this soup comes from the Alentejo region, and is called Forte. It is made from a rare olive called Coreana. Bold and full-flavored, with a peppery finish, it’s as lovely drizzled over grilled fish or heirloom tomatoes, as it is over a steaming bowl of Caldo Verde.

I cannot add two recipe cards to one post. To save the recipe, please copy and then paste into a word document, then print it.

Caldo Verde Soup - Vegetarian

Serves 4–6

Ingredients

3 tablespoons Portuguese olive oil (for best flavor)
½ cup chopped onion
3 cloves garlic, chopped
4 russet potatoes
1 teaspoon smoked chilies (I use a brand that mimics chouriço’s smokiness)
6 cups vegetable stock
½ bunch kale, stemmed and very thinly sliced

Instructions

In a Dutch oven over medium-low heat, warm the olive oil. Add the onion and garlic. Cook until soft, about 3–5 minutes, stirring occasionally. Do not brown — you want them soft, not caramelized.
While the onion mixture is cooking, peel the potatoes. Cut three of them into medium-sized chunks. Cut the fourth potato into bite-sized pieces and set aside.
Add the three larger-cut potatoes to the onion mixture along with the smoked chilies. Stir well to coat.
Pour in the stock, stir, and bring to a low boil. Reduce the heat to a gentle simmer and cook until the potatoes are falling apart, about 30 minutes. Remove from the heat and let cool slightly.
While the base is simmering, bring a small saucepan of water to a boil. Add the bite-sized potato pieces and cook until fork-tender. Drain and set aside.
Puree the cooled soup base using an immersion blender until smooth. (If using a food processor, work in batches and be careful with the hot liquid.)
Return the pureed base to the Dutch oven. Add the bite-sized potatoes and the sliced kale. Gently reheat over very low heat for about 5 minutes, until the kale is tender.
Ladle into bowls and finish with a generous drizzle of Portuguese olive oil and a pinch of chili flakes, if desired.

Caldo Verde Soup with Chouriço

Serves 4–6

Ingredients

3 tablespoons Portuguese olive oil (for best flavor)
8 ounces Portuguese chouriço (or linguiça), thinly sliced
½ cup chopped onion
3 cloves garlic, chopped
4 potatoes, peeled
6 cups chicken stock
½ bunch kale, stemmed and very thinly sliced

Instructions

In a Dutch oven over medium-low heat, warm the olive oil. Add the onion, garlic, and sliced chouriço. Cook for 5–6 minutes, stirring occasionally, until the sausage releases its oils and the onions are soft. Do not brown the garlic. Move the chouriço and set aside.
While the mixture cooks, peel the potatoes. Cut three of them into medium-sized chunks. Cut the fourth potato into bite-sized pieces and set aside.
Add the three larger-cut potatoes to the pot and stir to coat them in the sausage oil and onion mixture.
Pour in the chicken stock, stir, and bring to a low boil. Reduce the heat to a gentle simmer and cook until the potatoes are falling apart, about 30 minutes. Remove from the heat and let cool slightly.
While the base simmers, bring a small saucepan of water to a boil. Add the bite-sized potato pieces and cook until fork-tender. Drain and set aside.
Puree the cooled soup base using an immersion blender until smooth. (If using a food processor, work in batches and be careful with the hot liquid.)
Return the pureed base to the Dutch oven. Add the bite-sized potatoes, the sliced kale, and some of the reserved chouriço (you will use some for garnish too). Gently reheat over very low heat for about 5 minutes, until the kale is tender.
Ladle into bowls and finish with a drizzle of Portuguese olive oil and the reserved chouriço.

** disclaimer - I was gifted the bottle of olive oil, but was not asked to write about it. All opinions, thoughts, recipes as well as photography are my own.

The post Caldo Verde Soup appeared first on Chez Us.

Chicken Breakfast Sausage

Denise Woodward — Thu, 07 Aug 2025 10:05:46 +0000

Not going to lie—I really enjoy a good plate of eggs with some sort of breakfast meat on the side. Whether it's crispy bacon, my wintertime veggie "bacon" made with chanterelles, or a juicy sausage, it's always a favorite. This chicken breakfast sausage recipe has been in the works for over two years. I keep saying, “I need to photograph the chicken sausage we eat at least twice a week,” and then… never got around to it. Well, here it is—my go-to chicken breakfast sausage recipe, finally captured in a quick snap from this week.

One of my biggest pet peeves when it comes to food—especially prepared food or recipes—is the unnecessary addition of sugar. I get it: sometimes a touch of sugar is needed to balance flavors, like in a tomato sauce. But in meat? Really? The American diet is already overloaded with sugar and salt, so I try to cut back wherever I can. My mom is diabetic, and my dad has to limit sodium, so being mindful of these ingredients is really important to me.

And don’t even get me started on store-bought breakfast sausage—98% of them have some form of sweetener added, whether it's maple syrup, honey, agave, or just plain sugar. I’ve even seen some with blueberries. YIKES.

I also considered adding a bit of clickbait to this recipe—something like tossing in some protein powder or calling it “High-Protein Chicken Breakfast Sausage.” But honestly? I really hate it when food isn’t real food. Huge pet peeve.

So instead, I’m calling it exactly what it is: Super Delicious Chicken Breakfast Sausage—with no extra crap added. How’s that?

This recipe is made with ground chicken, lots of herbs, a little fat, and some grated zucchini. Ground chicken can dry out when cooked, so I like to add a bit of fat—either olive oil or chicken fat. Don’t be afraid of chicken fat—after all, you’re eating chicken! The zucchini not only adds extra moisture but also a bit of fiber.

If I’m being totally honest, I love zucchini… and Lenny pretty much hates it (most of the time). So I’m always looking for sneaky, creative ways to work it into recipes.

For the herbs, I use a mix of sage, fennel, chili, and of course, salt and pepper. I’ve made this recipe with both fresh and dried herbs—both work beautifully, so I’ve included options for either.

Let’s Talk About Herbs – I’m convinced the kind you use can make or break a dish—not just this recipe, but any recipe. In my kitchen, I mix it up with both fresh and dried herbs. Just remember, dried herbs don’t last forever. They have a “best days” window, and once that’s gone, so is their magic. If you pop open the jar and can’t smell that familiar fragrance, it’s time to say goodbye. You can give it a little taste if you’re curious, but in my book, no aroma means no flavor. And one more thing—I steer clear of pre-ground spices whenever possible. I’d rather start with whole seeds and grind them myself; it’s like unlocking a burst of flavor right before your eyes (and nose!).

Fennel – I’m partial to the Diaspora brand, as their spices are unbelievably fresh, fragrant, and flavorful—almost intoxicating, really. One whiff and you’ll wonder how you ever settled for anything less.

Sage – Fresh is always my first choice, but it can be surprisingly tricky to track down. When I go dried, I love Daphnis and Chloe—their sage actually smells and tastes like sage (which sounds obvious, but you’d be surprised). They’re based in the EU, and a lot of stores in the US now carry their spices, so if I’m short on time and can’t order directly or my local market doesn't have then Burlap & Barrel is my go-to backup.

Chile Flakes – The type you use can completely change the flavor profile of this recipe. I like a bit of smokiness, so I reach for Daphnis and Chloe smoked chilies—they’re not overly spicy, just rich, flavorful, and perfectly smoky. I’m also a big fan of pequin chile flakes; I brought a stash home from Santa Fe, and they pack more heat with just a whisper of smoke. My advice? Play around with different chile varieties and find the balance of heat and flavor you love most.

Lastly, I make a batch of these every so often and tuck them into the freezer—instant breakfast sausage that's a bit healthier and super delicious.

Yield: 12 - 18

Chicken Breakfast Sausage

No Ratings

These flavorful chicken breakfast patties are made with ground chicken, fresh herbs, and a touch of grated zucchini for moisture. Light, protein-packed, and easy to make ahead — perfect for a healthier start to your morning!

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

2 pounds ground chicken
1 tablespoon chicken fat or olive oil
½ cup finely grated zucchini
2 teaspoons fennel seeds
2 - 4 tablespoon fresh sage or 1 ½ teaspoons dried (when using fresh I go by taste, a little more or a little less)
1 teaspoon red pepper flakes - see post for suggestions
1 teaspoon kosher salt
1 teaspoon black pepper

Instructions

Place the ground chicken, fat, and grated zucchini into a large mixing bowl.
In a mortar, combine the fennel seeds, dried sage (if using), salt, pepper, and chili flakes. Crush until the fennel seeds begin to break apart. If you're using fresh sage instead, finely mince it.
Add the herb mixture to the bowl with the chicken. Using your hands, mix everything together thoroughly.
Form the mixture into uniform patties. I like to use a scale and divide the mixture into 12, 14, or 18 patties—depending on the size I want and how much ground chicken I have, since my butcher occasionally gives me a little more or a little less.
Place the patties on a metal tray that fits in your freezer and freeze until solid, about 60 minutes.
Once frozen, transfer the patties to a zip-top bag or a glass container with an airtight lid.

To Cook

Preheat a medium sized frying pan over medium-low heat (around a 4 on my stove) with about a teaspoon of olive oil.
Add as many patties as you'd like to cook., but do not crowd the pan. You may need to adjust the heat slightly up or down to avoid smoking.
Cook the patties until they naturally release from the pan—this means they’re golden brown and ready to flip, about 8–10 minutes.
Flip and continue cooking until the internal temperature reaches 164°F. (Use a meat thermometer to check.). This should only take about 7 - 8 minutes.
Serve.

Eat.

Notes

Use a meat thermometer to ensure the patties reach the perfect internal temperature for chicken—164°F.

The post Chicken Breakfast Sausage appeared first on Chez Us.

High Protein Green Goddess Dip

Denise Woodward — Tue, 01 Jul 2025 20:29:23 +0000

I’ve been trying to share this High Protein Green Goddess Dip recipe for the past three weeks—but life, as it does, kept getting in the way. Back in May, my goddaughter Maggie and I were chatting about cottage cheese dip ideas, and something about that conversation sparked a little culinary fire. Once I started tinkering, it became clear: this dip had to be a Green Goddess something.

Lately, I’m completely hooked on all things Green Goddess—fresh, herby, and impossibly green. This version is protein-packed, creamy thanks to whipped cottage cheese, and endlessly dippable. It's one of those recipes that’s ridiculously easy to make, yet feels just a little extra.

By no means am I all about eating a high-protein diet—but I am trying to be more mindful about getting in extra protein, especially beyond just meat. As I get older, I’ve noticed those muscles don’t stick around as easily, and building strength has become more of a focus. That said, I still want to enjoy what I eat—and since I’ve always been a sucker for a good dip, this recipe fits right into that “let’s sneak in more protein without it feeling like a chore” vibe.

This Green Goddess Dip is loaded with cottage cheese (I love cottage cheese), and a generous scoop of sour cream for creaminess and balance. I tested it with whole milk Greek yogurt, but honestly, it didn’t hold up the same way—something about the texture was just a little off. Mayo didn’t work for me either. That said, if sour cream isn’t your thing and you don’t mind a slightly looser dip, feel free to swap in your favorite Greek yogurt. Just don’t skip the herbs!

When it comes to Green Goddess anything, I personally think tarragon is non-negotiable. It adds that unmistakable, slightly anise-y brightness that sets the whole thing off. This version is herb-loaded in the best way—with green onions, tarragon, Italian parsley, mint, and lots (and I mean lots) of dill. A squeeze of fresh lemon juice ties it all together with the kind of zingy freshness that just screams summer.

Honestly, this dip has become my new summertime jam—perfect with crisp veggies, spooned onto grain bowls, or even slathered on grilled chicken or fish. I’m also working on a spicy ranch version that’s in heavy rotation around here… stay tuned for that one!

Recipe: High Protein Green Goddess Dip

Ingredients

1 cup whole milk cottage cheese
½ cup sour cream
26 grams (0.90 oz) fresh dill
12 grams (0.40 oz) fresh tarragon
12 grams (0.40 oz) fresh mint
12 grams (0.40 oz) fresh Italian parsley
4 green onions, white and light green parts only
2 tablespoons olive oil
3 tablespoons fresh lemon juice
Kosher salt, to taste
Freshly ground black pepper, to taste
Fresh veggies and/or crackers, for serving

How To

Add the cottage cheese to a blender and blend until smooth and creamy.
Add the dill, tarragon, mint, parsley, and green onions. Blend on low until the mixture is combined and vibrant green.
Add the olive oil, lemon juice, and sour cream. Blend until silky and creamy, about 1 minute.
Taste and season with kosher salt and freshly ground black pepper.
Transfer to a bowl and finish with a drizzle of olive oil and a few fresh herbs on top.
Serve with your favorite fresh vegetables or crackers for dipping.

The post High Protein Green Goddess Dip appeared first on Chez Us.

Grilled Octopus

Denise Woodward — Wed, 05 Feb 2025 11:05:26 +0000

When we started researching Grilled Octopus recipes, it was interesting to find so many that claimed to be easy. There isn't anything easy about cooking octopus. There are a few steps that are needed in order to have a tender as well as not chewy octopus. We think you will find our grilled octopus recipe easy to make but it does require a few steps for perfection.

Grilled Octopus is one of our favorite things to eat, and if it is on the menu at a seafood spot we always order it. Grilling the poached and marinated octopus adds a bit of char and smokiness that really compliments the fish.

Buying octopus - if you have a fish monger in your area, use them and their expertise. They can help you pick out the correct amount for how many will be enjoying the recipe. As well, they will clean it for you, which is super helpful. I usually buy enough of the tentacles for two of us to enjoy. If you only buy the tentacles you will not have to worry about removing the beak or eyes. You will only need to remove any of the excess dark skin that is on it, which is easy to do with a sharp knife. Trust me, ask your fish monger to make it easier for you.

You can also buy frozen octopus in most areas, and then it will be cleaned. You can skip poaching and head right to marinating after you defrost it throughly and give a good pat to dry. If it is not dry the marinade will not stick to the flesh.

Do not buy fresh octopus from your fish monger and think you can toss it on the grill. You can't, well you can, but it was be tough and chewy. The first step is to lightly poach the octopus to make sure it is tender. We season water with white wine, fresh thyme, bay leaves, lemons and salt (a lot of salt as you want the water to taste like the sea). After bringing the poaching mixture to a boil, you will turn down the heat to a low simmer, add the octopus and poach over low heat for 60 minutes.

Tenderizing is a hot octopus topic. Some people will tell you that you need to massage the octopus with salt, or cover the pot while poaching, some say to rapidly boil, and others say to toss in the cork from a wine bottle. There is all sorts of madness to it, and we tried all of those above ideas. Nothing changed, so we just poach it and use the following recipe and we have had perfectly delicious octopus every time.

Marinating is where all the flavor magic will happen. We keep it simple by using a really good olive oil. For this recipe we used a new to us Portuguese one called Wildly Virgin. It was perfect as there is so much flavor in a bottle, from the slight spiciness to the green grassy flavors that pair well with all fish, and especially grilled octopus. We added lemons, garlic and chili flakes to the marinade. After poaching the octopus, pat it dry and then place in the marinade for at least 30 minutes, up to an hour. We like to push it to a hour.

Grilling will not take long as you have already poached the octopus. It is really meant to add a bit more flavor as well as color to make the octopus more appetizing. Make sure the grill is hot, between 425 and 450. Place the octopus on the hot grill, and lightly baste with the leftover marinade until you achieve the amount of char you like.

We like to serve grilled octopus with the Basque Potatoes that are in this photo, we did add chick peas to the recipe, or with small boiled potatoes tossed with piri piri sauce and parsley, which is Portuguese style.

Yield: 2 servings

Grilled Octopus

No Ratings

This grilled octopus recipe is inspired by many Portuguese recipes we have tried. It is great served as an appetizer or a main entree which you serve it with potatoes.

Prep Time 15 minutes

Cook Time 1 hour 30 minutes

Additional Time 1 hour

Total Time 2 hours 45 minutes

Ingredients

Poaching
2 cups white wine - something dry that you would also drink
6 cups water
2 large sprigs fresh thyme
1 large bay leave
1 lemon, cut in half
1 tablespoon kosher salt
1 ½ - 2 pounds, octopus tentacles
Marinade
¼ cup good quality olive oil
1 lemon
4 garlic cloves
pinch of chili flakes

Instructions

Place all of the poaching ingredients into a large stock pot, except for the octopus. Bring to boil.
Lower the heat to a very low simmer, and add the octopus. Cook for 60 minutes until fork tender. The tips of the fork will pierce the flesh.
Make the marinade by combining the olive oil, zest from the lemon as well as the juice, finely minced garlic and chili flakes.
Once the octopus is finished poaching, remove from the water, pat dry and then add to the marinade. It is okay if it is still hot/warm. Let sit at least 30 minutes, up to an hour.
Preheat the grill to 425 - 450. Place the marinaded octopus onto the hot grilll, and grill for about 5 - 7 minutes on each side while basting. You are basically charring and warming back up.
Serve.
Eat.

Notes

If you buy a frozen octopus you do not need to poach it. Poaching tenderizes the octopus which is cruical to do before grilling.

The post Grilled Octopus appeared first on Chez Us.

Pumpkin Spice Rolls

Denise Woodward — Mon, 04 Nov 2024 11:05:09 +0000

Going to jump right in ranting about my two biggest pet peeves with Pumpkin Cinnamon Rolls. The first is, there is only pumpkin in the dough, and when I say pumpkin it is usually a dollop. The second is that most recipes only have cinnamon or a sprinkle of pumpkin pie mix which is suppose to make it "pumpkin". Well, Pumpkin, I am happy to share this recipe for Pumpkin Spice Rolls. This recipe is made with pumpkin puree throughout, from the brioche dough to the icing, and everything in between. Did I mention all the warm spices that scream Autumn are also folded into these pillowy dreamy "cinnamon rolls".

I have been researching a pumpkin cinnamon roll recipe for a few years now, and when I say researching I mean trying them out. I just didn't find one that had enough "pumpkin". So I got to work in the kitchen. I recently tried it out on a few people. It passed all the taste tests, and now I am sharing it with you as peak pumpkin season kicks off! This recipe has pumpkin puree in the brioche dough, the filling, as well as the icing. Did I mention it is a small batch recipe compared to my other cinnamon recipes. That being said it doubles beautifully.

When I mention a brioche dough, please do not get scared of making as it, it isn't as scary as you think. Every time I make a brioche dough I am reminded of how dreamy it is to work with whether it is baked as a loaf of bread or pumpkin spice rolls. The dough is simple, heat up liquids add to the dry ingredients and mix with your stand mixer. Then add some sugar and butter and mix and knead. After mixing you will need to place the dough in the fridge and give it a good slap every 30 - 60 minutes. I try to do every 30 but realistically sometimes it is 60 or 90 minutes, and you do this until it stops rising. Let the dough sleep overnight and then you are ready to make the pumpkin spice rolls.

The next morning I love to wake up early, put the rolls together and then bake to lure everyone and by everyone it is usually only Lenny, out of bed to enjoy coffee and warm rolls. That doesn't always happen that way, and when I tested this batch recently, I didn't get a chance to put the rolls together until the afternoon after slapping the dough around for a day. Then I left them covered in the fridge until the next day. Guess what it all worked out. You can basically bake the next day or not feel bad if you want until another next day. Very forgiving recipe! And it all works out.

The filling is made with pumpkin puree, butter, sugar and warm spices such as mace, cinnamon, cardamom, ginger and nutmeg. I really love mace! As well the icing has more of that flavorful pumpkin puree along with cream cheese, butter, powdered sugar and vanilla to make a creamy and flavorful topping. It does make a little extra which I am fine with as I like to serve it alongside the frosted rolls. People always want that little extra sweet to go with the warm pumpkin spice rolls anyhow.

Tips and Tricks:

Pumpkin Puree - do not use pumpkin pie mix, it is not the same. I use this brand of pumpkin puree and LOVE it. If your pumpkin puree is a little watery, then strain it is a fine sieve before using in the filling and icing.

Pans - I use metal, glass or even copper baking pans for my cinnamon roll inspired recipes, and they all work great.

Baking - start at 20 minutes and then check every 5 minutes until golden brown and yummy looking. The butter does kind of bubble up around them and this is OKAY! Remember every oven is different as well as where we all are baking.

Icing - sift the powdered sugar to make a lump free icing.

Pumpkin Pie Spice - I hate the premade ones, and have yet to find one that is interesting and not over powered with cinnamon, so I use my own spices to create a warm and yummy filling. My favorite baking spices are from Diaspora.

Baking Scale - I made this recipe using grams as the past few years that is just how I am baking now. I am slowly converting all my recipes. It really makes a difference.

More Delicious Cinnamon Rolls

Old Fashioned Cinnamon Rolls

Caramel Apple Cinnamon Rolls

Maple Cinnamon Rolls

Yield: 12

Pumpkin Spice Rolls

No Ratings

These pumpkin spice rolls not only have a pillowy pumpkin brioche dough, the filling and the icing are pumpkin rich too.

Prep Time 1 hour 30 minutes

Cook Time 30 minutes

Additional Time 1 day

Total Time 1 day 2 hours

Ingredients

Dough
7 grams yeast - I like red star
76 grams whole milk
40 grams pumpkin puree - not pie mix
280 grams + 3 tablespoons all purpose flour
5 grams salt - I like baking or kosher salt
40 grams sugar
80 grams egg - 1 whole egg + 1 yolk
170 grams butter - room temperature
1 teaspoon vanilla
Filling
80 grams unsalted butter - room temperature
40 grams pumpkin puree, not pie mix
¼ teaspoon ground ginger
¼ teaspoon ground cinnamon
½ teaspoon ground cardamom
½ teaspoon ground mace
¼ teaspoon ground nutmeg
2 tablespoons brown sugar, light
Icing
50 grams cream cheese, whole fat
25 grams unsalted butter, room temperature
20 grams pumpkin puree
3 grams vanilla extract
225 grams powdered sugar

Instructions

For the dough:
Warm the milk and pumpkin puree together in a saucepan until warm to touch. Place yeast and milk mixture in the bowl of stand mixer and using a spatula, stir until yeast is dissolved.

Add flour and salt and fit the mixer with the dough hook. Turn mixer on the lowest setting to avoid flour flying up. Turn mixer on and off in a few short pulses, just to dampen the flour. Increase mixer speed to medium-low and mix 2 minutes, just until flour is moistened. At this point, you will have a fairly shaggy mass. Scrape sides and bottom of the bowl with rubber spatula.

Set mixer to low and add eggs one at a time, followed by sugar.

Increase mixer speed to medium and beat for 3 minutes, until dough forms a ball. Reduce speed to low and add butter 2 tablespoons at a time, beating until each piece is almost incorporated before adding the next.

You will have a dough that is almost batter-like in texture. Increase speed to medium-high and continue to beat until dough pulls away from sides of the bowl, about 10 minutes.

Lightly butter another mixing bowl and transfer dough to it. Cover with plastic wrap and leave at room temperature until nearly doubled in size, about 40 – 60 minutes, depending on how warm the kitchen is.
Deflate the dough by lifting up the edges and letting fall into the middle of the bowl. Cover bowl with plastic wrap and put it in the refrigerator. Repeat the same process every 30 minutes until dough stops rising. This should take about 2 hours. Leave the covered dough in the refrigerator to chill overnight.

The next morning, take the dough out of refrigerator about 30 minutes before working with it.
For the filling:

Combine the butter, pumkin puree, brown sugar and spices and mix with a hand mixer until combined and lightly fluffy.
Melt a small amount of butter. Using a pastry brush, butter one 9x9-inch baking pan - round or square, glass or metal. I used copper this time. Set aside.

Roll out the dough onto lightly floured surface into a large rectangle about ⅔-inch thick and 14 x 12 inches wide/long.

Spread the spiced butter mixture over the rolled out dough using back of large spoon.

Starting at the longest side, roll tightly into a log. Press the seam slightly into the dough to form a seal.

Using a long piece of unflavored dental floss, loop under the log of dough and pull up and criss-cross ends to cut into ½-inch thick circles.

You can cut the rolls into larger circles if you want bigger rolls. Place into baking pan, barely touching. You may need to adjust a bit.

Cover with plastic wrap and drape a couple flour towels over the top of the plastic wrap.

Set aside in warm room and let rise until doubled, about 30 – 60 minutes. The time depends on how warm your kitchen is.

Preheat the oven to 350 while the rolls are rising.

Once the rolls have risen, bake them for 20 – 30 minutes or until golden brown. Remove from the oven. Let sit for 15 minutes and then frost and serve.
For the frosting:
In mixing bowl, beat cream cheese, butter and pumpkin together until light and fluffy. Add sifted powdered sugar and mix well. Then add vanilla and mix until smooth. Place in the refrigerator for a few minutes to help it firm up a bit as I find it spreads better over the warm rolls. It will begin to melt immediately when frosting the rolls.

Notes

Brioche dough takes a while to make but the results are so worth it. This dough comes together like a dream.

You can bake these rolls in a glass, metal or copper baking pan.

The post Pumpkin Spice Rolls appeared first on Chez Us.

Rainbow Veggie Breakfast Hash

Denise Woodward — Sun, 22 Sep 2024 10:05:12 +0000

If you follow me over on Instagram you have seen this recipe at least twice a week for the past two months. We cannot get enough of it! I started making this Rainbow Veggie Breakfast Hash in June when I was doing a lymphatic system cleanse with Lisa Levitt Gainsley. If you are at all interested in learning how to keep your lymphatic system on track I cannot recommend her enough, and her book is a great read too. Back to veggie inspired hash, one of the recipes used in the cleanse was a vegetable stir-fry, and after making making a version of it on repeat, this recipe was born. It is delicious and as well as healthy for you.

I am by no means an expert on the lymphatic system and will not ever claim to be. I am mostly interested in learning how to keep ours healthy as we age since it does help combat illnesses. In a nutshell the lymphatic system is made of millions of little vessels that move plasma around your both. It removes toxins, waste and pathogens, which are the things that get into our bodies from the food we eat all the way to the air we breathe in. A body that is clogged with toxins that cannot be removed, breaks down the cells which makes us more likely to get sick. Think of a cold when your lymph nodes swell? There are many techniques from exercise to massage as well as diet that help keep the system "unclogged and flowing".

I am a firm believer that we are what we eat, as well that foods can help heal. We usually do a detox cleanse the beginning of the year but the last couple of years we have started doing them every 3 to 4 months and especially after traveling when we really let our guard down with eating. Bottom line, as you can read more about it on her site, a healthy lymphatic systems creates a healthy immune system. Eating the rainbow is a great place to start.

Rainbow Veggie Breakfast Hash came about when I started adding whatever left over vegetables I had in the fridge, it has became a cleaning out of the week to start new. I usually always have all of these ingredients on hand so it is fairly easy to make for breakfast. That being said it is also great as lunch or dinner. The egg addition adds protein and makes if feel more like breakfast. When I make it for lunch or dinner I add grilled salmon another omega 3 fish. Let't talk about the ingredients and why they are great for your lymphatic system.

Olive Oil - is great for reducing inflammation which helps your system drain properly. Avoid seed oils.

Onion - I use red or yellow depending on what is in the pantry or the fridge. This wonder ingredient is good for circulation as well as breaking up infection such as mucus or congestion when you have a cold.

Peppers - I use all the colors except green, we hate green bell peppers. Usually always have red peppers on hand but if I have yellow or orange I throw those in. As well as either serrano or jalapeño for some spice. The pepper is also an inflammation reducer.

Ginger - I feel like the ginger really makes this recipe sparkle. I just does not taste the same without it, trust me, it goes great with all the veggies and that soft yolky egg. Ginger is great for digestion as well as circulation, both are connected to the lymphatic system.

Purple Cabbage - is a cruciferous vegetable, and all cruciferous vegetables are great for the lymphatic system. Denise cannot eat some of these veggies as they cause her to breakout but not purple cabbage. Cruciferous veggies contain sulforaphane which has anti-inflammatory properties that are great for our immune systems. Some studies show if you eat 1 ½ - 2 cups a day it decreases the inflammatory markers int he blood.

Spinach - it is like the ginger, you have to add it to this recipe as it is so good. It is a chlorophyll rich leafy green that detoxes and purifies the blood which is a hug support for the lymphatic system. You can also use kale, which we don't eat much of because it also causes Denise to break out.

Mushrooms - you can use your favorite ones but we tend to grab shiitake, wild ones like chanterelles or lions main when making this recipe. Mushrooms are a great source of ergothioneine which is an amino acid that slows down cellular damage.

Yield: 2 servings

Rainbow Veggie Breakfast Hash

No Ratings

This rainbow veggie breakfast hash is loaded with healthy and delicious vegetables that are great for reducing inflammation in our bodies. It can also be enjoyed for lunch or dinner.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

1 tablespoon olive oil
½ cup yellow or red onion, small dice
4 ounces mushrooms, any kind you like, thinly sliced
½ (3.5 ounces) red, orange or yellow pepper - thin strips or small pieces
.10 ounces serrano or jalapeño pepper, finely minces
.85 ounces ginger, finely minced
8 ounces purple cabbage, thinly sliced
4 ounces spinach
kosher salt, to taste
black pepper, to taste
poached eggs - optional - you can add any sort of egg

Instructions

Place a large deep drying pan onto the stove and heat over medium low heat.

Add the olive oil.

Add the onion, stir and cook until soft, about 3 minutes. Stir in the mushrooms and red pepper, stir and cook for about 5 minutes until the pepper is slightly soft and the mushrooms are almost cooked.

Add the cabbage, along with the ginger and serrano or jalapeno, stir and cook until the cabbage is wilted but slightly crisp. If you like your cabbage softer than cook a little longer.

Stir in the spinach and cook just until wilted; about 1 - 2 minutes.

Season with salt and pepper. Optional to serve with a poached egg but it is great if you decide to!

Notes

To make this more breakfast we add poached eggs. I also serve this as lunch or a light dinner served with grilled salmon or trout.

The post Rainbow Veggie Breakfast Hash appeared first on Chez Us.

Esquites Mexican Street Corn Salad

Denise Woodward — Wed, 28 Aug 2024 10:05:45 +0000

I love Mexican Street Corn which is also known as Esquites. What I do not love about it, is that it can be rather messy to enjoy. Along came this recipe in the form of a salad back in 2020. I started making Esquites Mexican Street Corn Salad when we were locked up in the house, wishing we could travel to Mexico to enjoy some of our favorite street foods such as tacos and street corn. It hit all the right notes from smoky charred corn, to citrusy creamy dressing with a bit of heat, and lots of cheese.

What makes our recipe so special? A few differences from other recipes that you may find online are that I grill some of the corn, and keep the other kernels raw which adds an unexpected crispness to each bite. I only use fresh corn, which means this is a salad to enjoy in summer, as I find canned or frozen corn can be a bit watery or soggy. For us that does not make for a favorable salad experience.

The other thing is that I do not use mayo or other added oils, I like to lighten the recipe up by only using sour cream along with fresh lime juice and serrano chili for the dressing. Note, I said fresh lime juice, not the kind that is already squeezed for you. A friend made this recently, and used the pre-squeezed lime juice that comes in that cute little green plastic container, you know the one. She wondered why her recipe didn't taste like mine, and the only difference was the lime juice. Friends, it only takes a few seconds to squeeze your own lime juice, and it is cheaper. Make the extra effort for great!

This Esquites Mexican Street Corn Salad is going to be fantastic served alongside grilled chicken or steak at your next cookout. It would even be good served alongside some street tacos and cold margaritas for a Mexican inspired menu.

Enjoy!

Yield: 6 - 8 servings

Esquites Mexican Street Corn Salad

No Ratings

This easy to make Esquites Mexican Street Corn Salad recipe combines all the delights of Mexican Street Corn - smoky grilled corn along with tangy sour cream, serranos, cheese and tart lime juice. Perfect served with grilled chicken to make a complete meal.

Prep Time 15 minutes

Cook Time 25 minutes

Additional Time 15 minutes

Total Time 55 minutes

Ingredients

6 ears of fresh corn, yellow, white or assorted
¼ cup +1 tablespoon sour cream
3 tablespoons fresh lime juice, about 2 limes, I keep the squeezed limes
1 serrano chili (about .60 ounces), seeds removed, and cut into small pieces
6 ounces cotija cheese, crumbled (using your hands)
1 cup chopped fresh cilantro
6 green onions, thinly sliced
½ - 1 teaspoon ancho chili powder
kosher salt to taste
fresh cracked black pepper to taste

Instructions

Preheat grill to 425.
Remove husks and silk from corn.
Place 4 of the corn onto the hot grill. The other 2 corn will be added to the salad raw.
Grill until charred, rotating every few minutes, the entire process will take about 22 - 25 minutes. Once finished, remove from the grill and set aside to cool
In a medium sized bowl, add the sour cream, lime juice and the serrano chili. Stir to combine.
Using a bread knife, take a corn cob into your hand, and place one end onto a cutting board or into another bowl. Cut downward with the knife close to the cob to remove all of the kernals. Repeat this process with all of the grilled corn as well as the 2 raw ones.
Add the corn kernals to the bowl with the dressing along with all of the cilantro except for 1 tablespoon, the green onions and cotija cheese. Fold to combine.
Season to taste with some kosher salt and black pepper.
Squeeze the leftover limes from juicing over the top of the salad to add a little extra brightness to the salad.
Garnish with the remaining cilantro and the ancho chili pepper.
Serve.
Eat.

Notes

Use fresh corn as it makes or breaks this salad recipe. You can use 2 serrano chilies if you want more heat; we are comfortable using 1. I have also been known to toss in some diced red onion if I have leftover sitting in the fridge. Lastly do not use the pre-crumbled cotija cheese as it doesn't taste the same as the one you crumble yourself.

The post Esquites Mexican Street Corn Salad appeared first on Chez Us.

Char Grilled Romano Beans with Tomato Vinaigrette

Denise Woodward — Fri, 16 Aug 2024 10:05:33 +0000

I tend for forget about Romano beans until the end of the season, and by then we may enjoy maybe once. A friend reached out a couple of months ago with a photo of a new to her bean and asked me what to do with it. Needless to say I have had Romano beans on my mind ever since. This recipe for Char Grilled Romano Beans with Tomato Vinaigrette was exactly how I wanted them. All the flavors I love of summer; crunchy beans mixed with acidic but sweet as candy cherry tomatoes, smokiness from charring the beans and that creamy Dijon adds flare to this recipe.

What are Romano beans? They are a long flat green bean from Italy. I have heard there are yellow as well as purple varieties of Romano beans, I have yet to find them at my farmer's markets. Just to clarify Romano beans are NOT fava beans; I have had discussions with people about this many times. Romano or as Lenny calls them Ray Romano beans might look similar to a fava; but they are not the same. Romanos are Italian flat beans while Favas are Italian broad beans. How to tell the difference? Romanos are flat, usually juicy (especially early season ones) and sweet, I enjoy snacking on them raw with dips. Favas are big, bumpy green pods that need to be removed to find the inner bean whose tough skin also needs to be removed, though Lenny's Portuguese family doesn't believe in peeling the inner fava bean. Also, Favas come out in the spring time.

How do I use Romano beans? Most people prefer to braise Romano beans as they can be a little tough at times. That being said if you can pick out the smaller beans I find they are more tender, this is what I like to do. I have braised them, roasted them, grilled them, blanched them and as I mentioned above enjoy them raw with dips. This recipe is a two step cooking process but is not hard and you can still have them on the table within 40 minutes. I lightly blanch them before throwing onto the grill. Grilling vegetables is one of my favorite summer past times, and grilling the Romano beans gives them a nice smoky depth of flavor. They pair so well with the tomato vinaigrette once charred; I tried serving just blanched and the recipe really flopped.

This Char Grilled Romano Beans with Tomato Vinaigrette recipe can be enjoyed warm off the grill or chilled for an hour or two. It can also be enjoyed as a side dish or as a salad. We prefer it off the grill, room temperature which means sitting dressed for about 20 - 30 minutes while preparing rest of the meal, and as a salad. It really stands alone when served with a beautiful piece of grilled salmon or trout. It only keeps for about a day, if you have some leftovers enjoy the next day for lunch.

More Bean Salad Recipes you may enjoy:

Fava Bean and Fennel Salad

Three Bean Salad

Spicy Harissa Chickpea Salad

Yield: 4 servings

Char Grilled Romano Beans with Tomato Vinaigrette

No Ratings

Blanched and then char grilled romano beans are dressed with a summery cherry tomato vinaigrette to make this perfect summer salad. Great served alongside your favorite grilled meat. We think it goes really well with grilled salmon or trout.

Prep Time 15 minutes

Cook Time 25 minutes

Additional Time 20 minutes

Total Time 1 hour

Ingredients

1 lb fresh Romano beans
5 ounces cherry tomatoes, cut larger ones in half and keep smaller ones whole
4 tablespoons red onion or shallots, small dice
2 cloves (small) of garlic, finely minced or smashed
3 tablespoons olive oil
1 tablespoon red vinegar
1 tablespoon dijon mustard
handful of basil, thinly sliced
salt and pepper, to taste

Instructions

Bring a large pot of water along with a tablespoon of salt to boil.
Add the beans, push down with a spoon and blanch for 3 minutes.
Pour immediately into a colander placed in the sink and begin rinsing the beans with very cold water. Top the beans with a couple of cups of ice and let sit to stop the cooking. You want them crisp and bright. Not soggy and faded.
Preheat the grill to 425.
Pat the beans dry with paper towels. Place onto a baking sheet and lightly drizzle with a little olive oil.
Place the beans onto the grill and char until desired char marks. I like some golden brown and some chared black. It takes about 4 - 5 minutes per side to get the romano beans the way we like them
While the beans are grilling make the dressing. In a small bowl combine the cherry tomatoes, red onion, garlic, olive oil, red vinegar and dijon, along with a sprinkle of salt this helps release the tomato juices. I prefer maldon salt. Stir and slightly smash the tomatoes. Let sit.
Once the beans arre finished grilling place onto a serving plater and top with the dressing. Let sit at least 20 minutes to marry all the flavors together.
Sprinkled the thinnly sliced basil over the top.
Serve.
Eat.

Notes

If you have the option of picking out the beans, grab the smaller romano beans as we find they are a bit more tender as well as sweeter and juicer.

The post Char Grilled Romano Beans with Tomato Vinaigrette appeared first on Chez Us.

Chez Us - The Daily Dish

Chateaubriand

Recipe: Chateaubriand

Ingredients

How To Make Chateaubriand

Prep the Chateaubriand

Cook the Chateaubriand

Reverse Sear

Serve

Béarnaise Sauce

What Is a Mother Sauce?

Ingredients

Instructions

Notes

Did you make this recipe?

Ricotta Pancakes

Ingredients

Instructions

Notes

Did you make this recipe?

Pumpkin Pie Spice

Let’s Talk Spices

Ingredients

Instructions

Notes

Did you make this recipe?

Caldo Verde Soup

I cannot add two recipe cards to one post. To save the recipe, please copy and then paste into a word document, then print it.

Caldo Verde Soup - Vegetarian

Caldo Verde Soup with Chouriço

Chicken Breakfast Sausage

Ingredients

Instructions

Notes

Did you make this recipe?

High Protein Green Goddess Dip

Ingredients

How To

Grilled Octopus

Ingredients

Instructions

Notes

Did you make this recipe?

Pumpkin Spice Rolls

Ingredients

Instructions

Notes

Did you make this recipe?

Rainbow Veggie Breakfast Hash

Ingredients

Instructions

Notes

Did you make this recipe?

Esquites Mexican Street Corn Salad

Ingredients

Instructions

Notes

Did you make this recipe?

Char Grilled Romano Beans with Tomato Vinaigrette

Ingredients

Instructions

Notes

Did you make this recipe?