Today’s the day!! “Cooking for Jeffrey” is finally available!! It’s filled with lots of Jeffrey’s favorite recipes, like Maple Roasted Carrot Salad, Skillet Roasted Lemon Chicken, Cider-Roasted Pork Tenderloins, and Pumpkin Flan with Maple Caramel, plus a whole new section on bread and cheese with recipes for Saffron Challah, Spiced Pecans, Herbed Goat Cheese, and so many more! I hope you and everyone on your holiday gift list love the new book!
The Maple-Roasted Carrot Salad in Cooking for Jeffrey is truly one of my favorite salads! I love the sweet roasted carrots and peppery arugula salad with crunchy Marcona almonds, creamy goat cheese, and tart dried cranberries. I could eat this for lunch every day but it’s also a perfect side dish with roast chicken or fish. Trust me, everyone will love it!
What’s even better (and easier) than apple pie? Apple Pie Bars! I make one shortbread dough and use it for the bottom crust and the crumble on top- with lots of sweet apple filling in between. All the flavor and no pie crust to roll out. Hope you enjoy this sneak peek into my new book Cooking for Jeffrey - just a few weeks until the big day!!
It’s Friday night, which means roast chicken for dinner at our house. Instead of my classic recipe, tonight I’m making Jeffrey’s new favorite Skillet-Roasted Lemon Chicken. It’s roasted with sliced lemons, onions, and garlic and the chicken is brushed with an herb & oil mixture. So easy! The recipe is in Cooking for Jeffrey, which comes out October 25, but I couldn’t wait to share it with you! Have a great weekend! #cookingforjeffrey
This Week's Question
Good question! I take the pie out of freezer fifteen minutes before serving.
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