by Schneider | Jul 5, 2020 | The Shut-In Chef
Tangy, summery and delicious, I love this very simple green salsa. I like to grill the makings when possible, but this also works very well in the oven.You will need: 6-8 tomatillos, husks removed 4-6 cloves of garlic, coarsly chopped 1 small yellow or white onion,...
by Schneider | Jun 26, 2020 | The Shut-In Chef
This pasta dish is simple, super tasty, zesty and is great in the summertime. The original recipe comes from Rachel Ray, but I made a few adjustments here. You will need: 1 package penne pasta (or whatever pasta you like) 1 shallot, minced 8-10 garlic cloves,...
by Schneider | Jun 16, 2020 | The Shut-In Chef
I accepted a brunch challenge from Erin and finally tackled Eggs Benedict, a breakfast favorite that we usually would treat ourselves to at restaurants. The basics, while a bit fussy, are not terribly difficult.For the Hollandaise Sauce, you will need: 6 tablespoons...
by Schneider | Jun 10, 2020 | The Shut-In Chef
Another classic that has been in my recipe box for a couple of decades. It’s super simple and tends to be a crowd pleaser. I like to make it with chicken tender strips, but you can also do it with chicken breasts. It’s all good.You will need: 1 pound...
by Schneider | Jun 7, 2020 | The Shut-In Chef
I’ve been making this recipe for probably close to 20 years, and it tends to be a crowd please. You like salmon? You like bourbon? Boom! It’s all here. It’s an easy marinade you can use for either grilling or baking your salmon.You will...
by Schneider | May 29, 2020 | The Shut-In Chef
So this is a super simple recipe I recently discovered that is quick, easy and delicious. Back when quarantine was starting and I wasn’t sure when I’d get to the grocery store again, I bought some random frozen fish, including barramundi, which is cleverly...
