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Three favorite apple treats combined into one

Three favorite apple treats combined into one

By Jim Bailey theyankeechef.blogspot.com A little bit of apple pie, apple dumplings and classic Apple Charlotte are brought together to form a sticky treat that is perfect for a fall or winter day. Another great idea is using hot mulled apple cider (chilled) in lieu of regular cider here. 2 cups flour 1/4 cup brown […]

Battering, frying turns chicken into 'pillows'

Battering, frying turns chicken into ‘pillows’

By Jim Bailey theyankeechef.blogspot.com The crunchy exterior and pillow soft interior of these chicken “pillows” are so good, you will be tempted to adapt your own sauces, like General Tso’s for example. My father made batter-fried clams his whole life and was instrumental in perpetuating the Maine favorite, Perry’s Fried Clams. 1 quart oil for […]

Bring those zippy Margarita flavors to pork

Bring those zippy Margarita flavors to pork

By Jim Bailey theyankeechef.blogspot.com Margarita is basically a lime/orange tasting alcoholic drink and these same flavors can be used in a wide assortment of recipes. Pork just so happens to absorb these flavors in a way that seem to go hand-in-hand very well. (Besides, if you have any mix left, make yourself a Margarita to […]

A four-ingredient tamarind sauce

A four-ingredient tamarind sauce

By Jim Bailey theyankeechef.blogspot.com This recipe is for all of you who don’t have access to tamarind paste or sauce in your supermarket, don’t want to part with the expense of purchasing it or simply are in a rush and want to add this great African flavor to your barbecue. Use it strictly in place […]

A New England staple battered and fried

A New England staple battered and fried

By Jim Bailey theyankeechef.blogspot.com Clams have been a New England staple for as long as the natives learned how to break them open and eat them. We have clam shell heaps, along with oyster shell heaps, dotting our shoreline and dating back thousands of years. Many people associate seafood and shellfish with summertime dining, but […]

Chocolatey, peanut buttery reason to turn on oven

Chocolatey, peanut buttery reason to turn on oven

By Jim Bailey theyankeechef.blogspot.com I know, I know, many don’t even want to think about turning on the oven during summertime … but these brownies are killer! Super moist chocolate brownies with peanut butter cookies mingling in each mouthful and I had to share. Hope you enjoy them as much as my children and I […]

This carrot recipe makes most of grill season

This carrot recipe makes most of grill season

By Jim Bailey theyankeechef.blogspot.com Now we turn our attention to the grill by turning naturally sweet carrots into something smoky and even more sweet. The addition of orange marmalade sizzling onto each carrot spear is such a perfect accompaniment to your outdoor, grilled protein. Want to crank the oven instead? Simply roast this recipe in […]

Light, bright salad with a nutty dressing

Light, bright salad with a nutty dressing

By Jim Bailey theyankeechef.blogspot.com Carrot salad! Yup, that great side dish from our childhood and a mainstay at in restaurants many decades ago has been “lost in the shuffle” for decades now. Let’s Yank this old favorite and give it some new life. Here is my version of a classic and a great way to […]

Chile lime whitefish

Chile lime whitefish An easy summer supper off the grill

By Jim Bailey theyankeechef.blogspot.com Simple, inexpensive and a great subtle hint of tart and spice. These fish packets are a great picnic item during the summer, as well as an easy supper idea during the colder months. 4 (4-to-6 ounce) white fish fillets Salt and black pepper as desired 1 teaspoon minced garlic in oil […]

A simple Yankee take on a Mexican classic

A simple Yankee take on a Mexican classic

By Jim Bailey theyankeechef.blogspot.com This dish can be made with beef, pork or white meat chicken as well, but stick with the goodness and bulk of Mexican husk tomatoes (tomatillos), it truly stands out! And try to find squash or pumpkin seeds (pepitas) in your local supermarket (see NOTE below). Yankeefied because of its simplicity, […]

A tasty plate that will invade your senses

A tasty plate that will invade your senses

By Jim Bailey theyankeechef.blogspot.com Crunch, sweetness, tang, acid and tartness … in every single bite. This teriyaki orchard chicken recipe can easily be stuffing for a wrap as well by simply chopping all ingredients and rolling into a wrap with the dressing as a dip. Pineapple Poppy Seed Dressing: 1/2 cup pure olive oil 6 […]

A 'dang' good steak for your 4th of July

A ‘dang’ good steak for your 4th of July

By Jim Bailey theyankeechef.blogspot.com This is a dang good steak recipe. Yes, I used the word “dang.” As you all know by now, I don’t care for cussing because my children read my articles, sites, blogs and the like. So it bothers me when they read even an inconsequential word such as, **** or ****. […]

A new favorite condiment you will relish

A new favorite condiment you will relish

By Jim Bailey theyankeechef.blogspot.com This is a killer relish! I almost hate to call it relish because it is not finely minced ingredients mixed with an overabundance of vinegar. Use this relish on top of your burgers, chicken or steak this summer to lend a fantastic kick without overpowering what it is complimenting. 3 red […]

Journey to Sweden with some Hasselback tomatoes

Journey to Sweden with some Hasselback tomatoes

By Jim Bailey theyankeechef.blogspot.com Invented by Chef Leif Elisson at the famous Swedish restaurant Hasselbacken in the ’50s, the Hasselback method can be found using fruits and other vegetables, such as this delicious dedication to both Elisson and Italy. This is a great alternative to caprese salad, this fragrant and gooey appetizer can be enjoyed […]

Cheese filled meatballs with a colorful hue

Cheese filled meatballs with a colorful hue

By Jim Bailey theyankeechef.blogspot.com Smoky melted cheese oozing from the inside of a superior-spiced meatball; and all this with a punch of blueberry and hot peppers. These “Purple Cow” meatballs will outshine the popular grape jelly meatballs without the jolt of sugar-loaded jelly. How did these get their name? The glaze is on the dark […]

Ricotta doughnuts with orange chocolate sauce

Ricotta doughnuts with orange chocolate sauce

By Jim Bailey theyankeechef.blogspot.com I wanted to add a recipe I meant to a long while ago but completely forgot. So before warmer weather hits us here in the Northeast, try these little gems. They are so moist and flavorful, I don’t know why I even added a chocolate dipping sauce … Well, yes I […]

A flavor explosion in these raspberry truffles

A flavor explosion in these raspberry truffles

By Jim Bailey theyankeechef.blogspot.com My favorite berry is the raspberry. Sure, I am supposed to love blueberries more because I am a yankee but honestly, I love everything raspberry flavored. And these chocolate truffles are explosively flavored. A true treat to be shared with … nobody!     1/4 cup raspberry puree, see NOTE 1/4 […]

Clam rangoon appetizers light up a dinner party

Clam rangoon appetizers light up a dinner party

By Jim Bailey theyankeechef.blogspot.com We all love simplicity and low cost when entertaining don’t we? After all, mingling with our guests is almost as important as the food we provide. This appetizer, or snack, is a beautiful combination of both prerequisites that will result in a successful dinner party or an informal gathering. 1 (6.5-ounce) […]

Chicken breasts with Applejack sauce

Chicken breasts with Applejack sauce

By Jim Bailey theyankeechef.blogspot.com Serve this with some cheesy risotto or pile on some potato and macaroni salad while barbecuing outside with friends and family. Applejack is simply an apple-flavored brandy, so any apple-tinted liqueur is perfectly suitable here, as well as hard apple cider or plain apple juice. 1 tablespoon pure olive oil 1 […]

How your broccoli can reach its full potential

How your broccoli can reach its full potential

By Jim Bailey theyankeechef.blogspot.com Most people do not realize that the stem (or stalk) of the broccoli has so much more flavor than the florets that they discard them and eat the flowered part. Whenever you use broccoli, simply wrap and freeze the stalks until you are ready to make this great tasting side dish […]