Moody’s Foodie’s Classic Chili
Who doesn’t love a hot bowl of classic chili on a cold winter’s day? 🍷 Wine pairing: A hearty red goes nicely on a cold winter’s night!
Easy
Bacon-Wrapped Chicken Breast with Honey-Dijon Glaze
How can you go wrong with bacon on anything? This bacon-wrapped chicken dish blends the sweet and savory flavors of the honey and mustard with the smokey flavor of the bacon. It’s both easy and delicious. Enjoy! 🍷 Wine pairing: A nice medium bodied Chardonnay or a Bordeaux Blanc goes nicely …
Bacon-Wrapped Chicken Breast with Honey-Dijon Glaze Read More
Grilled Swordfish
Grilled Swordfish, when it is good, is a real treat. This recipe came from an old college friend who prepared it for us over 30 years ago. It’s an easy recipe for a delightful meal. Be sure to pair this with the Cucumber Dill Sauce; you will not be disappointed. …
Potatoes Dauphinoise
This potatoes dauphinoise is a great all-around entertaining recipe, a real crowd pleaser. It may sound difficult but it’s so easy and can be adjusted for any size group, just add more potatoes and cream.
Cole Slaw
This Cole Slaw recipe is a perfect side dish for Baby Back Ribs or your favorite burger. This recipe contains no mayonnaise.
Curried Zucchini
It’s zucchini time and my crop is abundant. This curried zucchini recipe is one of my favorite sides in the summer. I pair it with yellow squash as that too is prolific this time of year. If you don’t have both veggies, use just the one; it’s good either way.
Baked Beans
These baked beans are a perfect side dish for Baby Back Ribs or your favorite summer or winter family gathering. ENJOY!
Wild Rice Pilaf
This is such a simple recipe for wild rice pilaf and so, so delicious. It pairs well with just about any robust meat, poultry, game or salmon.
Stacked Avocado and Peach Appetizer
We found this stacked avocado and peach appetizer in a restaurant in Minnesota, my wife didn’t like it…I said I can make it better. Now she likes it!
Home Made Tartar Sauce
This home made tartar sauce certainly is better than off-the-shelf, but also more time consuming. If you’re serving great fish, it’s well worth the effort. Makes 1 1/2 cups