Category Archives: Omnivore’s Best

Bistro Roast Turkey or Beef Sandwich

Posted on April 6, 2010 by Sandy

Bistro Roast Turkey or Beef Sandwich by Sandra Nickerson on Tuesday, April 6, 2010 at 7:55pm Freshly cut french bread or Croissant Mayo Deli Turkey or Beef slices Top with Onion Mamalade Bread & Butter Pickles on top/on the side … Continue reading →

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Chicken Enchiladas

Posted on March 30, 2010 by Sandy

This recipe is quick and easy if you start with baked chicken from your local Vons. Continue reading →

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Stuffed Mushrooms – Steak, Cheddar and Creamy Horseradish

Posted on February 26, 2010 by Sandy

4 Portabello Mushroom Caps (cleaned) 5 oz steak sliced thinly Cheese- A mixture is always good: cheddar, parmesan, pepper jack touch of creamy horseradish or Onion Marmalade – garnish tops with a bit of carmelized onions. Baked stuffed mushrooms, are … Continue reading →

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Bistro Ham and Pepper Jelly Sandwich

Posted on February 11, 2010 by Sandy

Ham pulled into small pieces Kaiser Roll for each sandwich – Lightly Toasted 1 T Marscapone Cheese 1 tsp Pepper Jelly 2 T Marinated Onions 4 slices of Bread and Butter pickles Mix the marscapone cheese and pepper jelly together. … Continue reading →

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Pork Chops with Cardamon Pear Sauce

Posted on November 29, 2009 by Sandy

Pan fry pork chops and to brown and finish baking in the oven for 10 minutes at 350 degrees. Mix Cardamon Pear Butter with Pork Gravy and serve with mashed potatoes. So, so good. If you are out of Cardamom Pear … Continue reading →

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Butter Chicken (Murgh Makhani)

Posted on April 2, 2009 by Sandy

2 T peanut oil 2 pounds chicken thighs (boned and quartered) 2 oz butter or ghee 2 tsp garam masala 2 tsp paprika 2 tsp coriander 1 T chopped fresh ginger 1/4 tsp chili powder 6 cardamon pods bruised 1/2 … Continue reading →

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Double Pork Chops and Apple Gravy

Posted on December 3, 2008 by Sandy

2 double cut thick pork chops Salt and Pepper the Pork Chops.  Sear Pork Chops in cast iron frying pan, and then finish in a 350 degree oven.  Make pork gravy with apple juice instead of water or broth.  Serve with hot … Continue reading →

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Roast Lamb with Pinot Noir Sauce

Posted on November 3, 2008 by Sandy

If you don’t have time to grill, go for the roast. Servings: 6 People Ingredients 3 Racks of Lamb (6 to 8 Chops per rack), fat removed and frenched. 2 tablespoons honey Pinot Noir Marinade: 2 cups Pinot Noir Wine … Continue reading →

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Lamb Chops with Cherry Sauce

Posted on October 3, 2008 by Sandy

The combination of cherry juice and fresh cherries gives the sauce its depth. Ingredients 3 tablespoons all purpose flour 3/4 teaspoon coarse kosher salt 1/2 teaspoon freshly ground black pepper 8 3/4- to 1-inch-thick lamb rib chops 1 tablespoon butter … Continue reading →

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Creamy Chicken Soup with Saffron – Pot Pie

Posted on May 13, 2008 by Sandy

The Driskill Hotel in Austin is where I first tasted this great pot pie. Ingredients 1 1/2 whole chicken breasts, poached, skinned, boned, cut into julienne 1/2 c. marsala 3 egg yolks Salt, to taste 6 c. chicken stock 1/4 … Continue reading →

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