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Minou Barton
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November Menu
Jambalaya Feed a crowd with this look-ma-no-hands version of the local favorite. It's a mix of three meats cooked down with "the Trinity" and spices, and the rice (brown or white, your choice) is added 45 minutes before serving so it doesn't get mushy on  y...
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Round Three in Review
By George, while we don't quite "got it," we're getting verrrry  close. By 9 p.m.,  we were spread out on couches in the foyer enjoying chocolate-custard verrines with a drizzle of red wine-and-raspberry coulis. That's pretty dang close to "got it" territor...
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Chicken Mole, weeknight style. 
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¡Chicken Mole, Olé!
As "something out of the ordinary," this chicken with homemade chili sauce does quite nicely for my family. There's plenty of depth and difference in the sauce that on the surface has a lot in common with  my dad's homemade chili.  Plenty of interesting ing...
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BBQ Brisket
Maybe you can tell...my guys are beginning to rebel against so many slow cooker recipes. Too much of a good thing, I guess. That made this month's Kitchen Connection menu especially interesting, since I was trying to both feed them AND find recipes that wou...
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Freezer-to-slow cooker Thai chicken
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Thai Chicken
Creamy and mildly spicy and easy as can be, Thai chicken has been a favorite around our house for a long time. Every time can be a little different, depending on whether you have a spare zucchini languishing in the fridge, a few extra carrots, a bag of froz...
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Flank Steak Roulade: freezer to broiler!
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Flank Steak Roulade, Two Ways
Another "non-recipe" recipe here. It's the sum of what's in the fridge + what's on sale at Winn-Dixie + a wee bit of desperation (this last thanks to a fairly long list of no-joy trial recipes this month!). Flank steak, (which is also known as "London Broil...
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