Norwish Recipes

My husband is a meat and potatoes kind of a guy. We don't eat them everyday, but we do eat them. And we all enjoy them. And who doesn't need another potato side dish in their life? I've been making these crispy spiced potatoes for years. They whip up quickly and pair well with lots of tasty meals. The original recipe comes from my mom's handy dandy recipe binder that she gave me a copy of a long time ago. I've adapted them a little since then to make them just the way I like them.  Crispy Spiced Potatoes Printable Recipe *Serves 6-8 INGREDIENTS: 8-10 small/medium potatoes, about 2-3 lbs. (red, yukon gold or russets all work well) 1/4 Cup olive oil 3-4 large garlic cloves, minced 1 tsp. salt 1/2 tsp. black pepper 1 tsp. smoked paprika (or regular paprika) 1 tsp. onion powder pinch cayenne (optional) DIRECTIONS: Preheat oven to 400 F. Wash and slice potatoes into 1 to 1-1/2" pieces, leaving skins on. For small potatoes, I like to quarter the potatoes, and then cu...

We had some friends over for dinner the other night. They expressed a desire not to have a sugary dessert served so I thought instead I would serve this honey-lime fruit salad. They loved it and asked about the "zesty" flavor. I told them about the secret - the lime (or lemon) juice dressing. It really brings out the flavor of the fruit and turns it into something really special. I call it "Winter honey-lime fruit salad" but I've made it other times of the year also. The winter fruits (like apples and mandarin oranges) really shine out in this salad, but you could easily use peaches and pears for a summer version. Strawberries happened to be on sale the week I made this so I included those and I love the color they add. You could also use kiwis, blueberries, or raspberries. Obviously if you were in a pinch, you could use canned pineapple instead of fresh, but I wouldn't recommend it unless you're really in a bind. The fresh pineapple adds something wonde...

This is another wonderful meal to make in the pressure cooker quickly. And it's comfort food at it's best. I love to make fast, healthy meals that my family loves, and this has been a crowd pleaser every time. By cooking the chicken first in the pressure cooker, it comes out soft and juicy, rather than dry and tough.  Use your favorite store-bought barbecue sauce or make one of your own to use in this recipe. If you want a little stronger BBQ flavor on the chicken, you can discard the cooking liquid and brush the chicken with straight BBQ sauce before broiling. We've done it both ways and both are good, but thickening the cooking liquid does take a bit more time. Pressure Cooker Barbecue Chicken Printable Recipe * Serves 7 to 9 INGREDIENTS: 1 Tbsp. olive oil 1 medium onion, chopped 2 garlic cloves, chopped 1/2 Cup BBQ sauce (your favorite kind) 1/2 Cup + 1-1/2 Tbsp. water, divided 4-5 lbs. chicken thighs (boneless or bone-in), trimmed of fat with skin removed 1/4 tsp. salt ...

I've talked before about how different times of the year I crave different foods. I've really started to notice this in the last few years. It's really fascinating to me. In the dead of winter I crave lemons. Not just lemons on their own. And not really lemonade (although I'm sure I wouldn't turn it down if you offered me some freshly squeezed lemonade right now). Mostly I just crave food made from lemons. Happy yellow, bright and lovely, lemon flavored food. Real lemon flavored, not that icky fake lemon flavor. Take this lemon curd, for example. I have totally been craving this for the past week or so. The other day I just held a lemon and smelled it for about an hour and it was so therapeutic. But I haven't stopped thinking about this lemon curd until I finally whipped up a batch today. YUM! I couldn't wait to share it with you because today I perfected my honey sweetened version of lemon curd. Beautifully perfect and perfectly delicious. Maybe you're ...