Notes about Recipes in this book

• Chicken tacos with quick pickled poblano strips

  • chawkins on April 24, 2015

    Did not make the pickled poblano because my husband is not into vinegars. The tacos were delicious. The cooking itself took no time at all, it took more time to squeeze the OJ, chop the garlic, the chipotle and the optional lettuce, tomato and avacado toppings. Also used pre-shredded cheese for the topping to save time.

• Pasta with olives, salami, and smoked mozzarella

  • JimCampbell on April 02, 2024

    This is very tasty. We cook a pound of pasta so we'll have leftover. It calls for smoked mozzarella, which can be a challenge to find. Smoked Gouda works fine. Basically any smoked white melting cheese will work. You want the smokey taste of the cheese to balance the saltiness of the olives and salami. The key to the dish are the marinated olives. We have tried the marinated olives from two or three different stores and like the Safeway olive medley, which has some vinegar in it. It's the salami and olives which make this dish so find an olive medley with some punch to it. The dish goes together fast and tastes great.