Monday 16 December
We made up a batch of chilaquiles, using the venison chili we
froze after Halloween as a filling.
As usual, it made one meal and
enough leftovers for another.
The Adventures of The Clean Plate Club.
Barbara and Holt in the kitchen
WWJD
Epicurious
Blog Archive
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2013
(361)
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December
(22)
- Chilaquiles - again
- Avocados with Whitefish Salad
- Kielbasa with Red Cabbage
- Chilaquiles
- Coho Salmon with Zucchini and Onions
- Mussels with Chorizo
- Sausages with Onions and Peppers
- Rolled Sole en Papillote
- Salmon Steaks with Risotto Cakes
- Meatloaf with Two Spuds
- Smoked Duck Risotto
- Classics Holiday Party
- Meatloaf and Potatoes
- Parsley Pasta ai Quattro Formaggi
- Salmon with Mustard Cream and Golden Beets
- Steak and Carrots
- Beet and Goat Cheese Salad, with Chicken
- The Latke Variations
- Swordfish with Avocado Salsa
- Roast Chicken and Carrots in the Combi Oven
- Pot Roast and Latkes
- Thanksgiving at Lauren and Zac's
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December
(22)
About Us
- Holt and Barbara
- Cincinnati, Ohio, United States
- "We're big eaters." -Calvin Trillin
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