5 Ingredient Fix: Easy, Elegant, and Irresistible Recipes by Claire Robinson... A Review!

5 Ingredient Fix: Easy, Elegant, and Irresistible Recipes by Claire Robinson!

Claire Robinson is fun, fresh and timely. She also hosts the Food Network show, 5 Ingredient Fix! These days when we're pressed for time, cooking sometimes takes a back seat to the rest of our busy lives. Claire Robinson offers us great cooking with a minimum amount of fuss and a handful of ingredients! Her first cookbook, 5 Ingredient Fix: Easy, Elegant and Irresistible Recipes, is a beautiful cookbook with gorgeous photographs that guides the reader from the basic kitchen equipment you should have, such as a 8 to 12 quart stock pot, to breakfast, cocktails & nibbles, appetizers, soups, salads, entrees, side dishes and desserts...

The quest for simple, affordable, and fresh, mouthwatering food is over. 5 INGREDIENT FIX helps put delicious and sophisticated meals on the table in a snap. With people struggling to simplify, streamline, and budget, the Food Network's Claire Robinson is here to help. Cooking doesn't have to be complicated to be impressive; simplifying the process with fewer ingredients saves time, frustration, and ultimately, money. From breakfast treats like Brioche French Toast with Strawberries and Cream to no-fuss meals like Grown-up Grilled Cheese and Iceberg Wedges with Buttermilk Dressing to a romantic dinner of Grilled Scallops with Saffron Aioli and Green Goddess Rice, all of Robinson's recipes have five or fewer ingredients. A quick trip to the supermarket for one bag of groceries, and a delicious, restaurant-quality meal can be on the table in no time.

If you love cookbooks like I do, make room for this one! Grilled Flank Steak with Spicy Corn Relish, Buttermilk Pecan Chicken, and Flourless Chocolate-Lover's Cake are a small sampling of the recipes that make up this tempting cookbook. Well written instructions that take up less than a full page (thanks in part to the short list of ingredients), and suggestions for other ingredients to "toss in" if you have them around, makes this a perfect go-to cookbook.

Get to know Claire Robinson better by visiting her Food Network website. Check out her videos on the Food Network too! Here's her Roasted Turkey Breast w/ Gravy video! And take a peek inside Claire's Cookbook too! I am so looking forward to cooking many a meal from 5 Ingredient Fix! I want to thank Hachette Book Group for sending along a review copy!

The Secret Ingredient Cookbook by Sally Bee! Healthy Cooking was Never so Delicious!

Heart Healthy Recipes Never Tasted So Good!

I'm spicing it up here at Chick with Books today with a gorgeous new cookbook and a tasty recipe from that same cookbook that will have you begging for more! You know how I love a good cookbook, and readers have to eat too, so today I'm reviewing The Secret Ingredient by Sally Bee! But this isn't your average "eat healthy" cookbook, the story behind how Sally Bee came to write this cookbook makes this cookbook very special.

Imagine being a healthy 36 year-old woman... Add three children, a husband and a healthy lifestyle. That was Sally Bee to a tee. Sally appeared to be a healthy young woman. She didn't drink, or smoke. Then at a child's birthday party she suddenly felt awful. She collapsed with excruciating chest pains and was having difficulty breathing. (Sally says it was the worst pain she had ever felt- even worse than giving birth to her three children) An ambulance was called, the EMT's found a slight abnormality in her ECG, but she was only 36 so they ruled out anything serious. A trip to the hospital eventually sent her home with medicine for indigestion. After another trip to the hospital a few days later, and still not being considered to be an "at risk" patient, she felt she wasn't "being taken seriously and I was left alone in my cubicle, suffering in agony... Eventually one student nurse looked at my ECG and her jaw dropped". Then things became very serious. Sally was finally diagnosed with having a serious heart attack. Actually, she had multiple heart attacks during this time period! But the story doesn't end there... After trying to stabilize her because she was still experiencing such pain and still not being able to breathe well, more tests and procedures, she was eventually told that she was suffering from a rare heart condition called spontaneous coronary artery dissection, and what that meant that one of her arteries that fed her heart muscle had just fallen apart... and they gave her no hope of survival. There have only been 200 cases reported of spontaneous coronary artery dissection in the world, and only 3o survivors! They called her husband to come and say goodbye. Sally had other plans... She did survive... and The Secret Ingredient is her answer to taking control of her life, and still feeding her family delicious "normal" healthy meals at the same time. The recipes in The Secret Ingredient aren't you're drab diet foods, they are a feast for the eyes as well as your taste buds and they are HEALTHY!

At the beginning of her cookbook, just like sitting down with a good friend and chatting, Sally shares her story. Her surviving is a miracle and her determination to live a long and healthy life is inspiring. In between the recipes Sally shares other tidbits, tips, and encouragement, such as the five 'f's , "Family, Food, Fitness, Finance, Future", which are her tools for maintaining good health and happiness, or incorporating "the rainbow" into her diet, which is adding a variety of different color foods to feed your body different benefits. She doesn't believe in eliminating ALL fat and supposedly "bad" foods, but explains about them, how much & when. The cookbook has big beautiful color photographs of almost all the recipes right next to the recipe itself. Visually the recipes themselves are in a eye pleasing large font and because of that are easy to read. The cookbook has a great variety of recipes, from "Soups & Starters", "Salads, Sides & Vegetarian dishes" to "Chicken, fish, beef, lamb and pork". Flipping through the pages finds a Thai Chicken stir-fry, and Chicken Curry with Sweet Onions; Sicilian tomatoes, which are filled with all sorts of tempting ingredients such as chopped chicken, onion and pine nuts and topped with a thin slice of low-fat mozzarella; And how about a Carrot and Butternut Squash Soup?! There's even a recipe for a healthier Lasagna and Shephards Pie! Sally doesn't forget desserts either, such as Tarik's Apple Puff Squares! She feels that after "you have cut out all the junk and all the processed food and you are confident that you are giving yourself and your family the best health benefits... you deserve a treat."

The recipes are easy, filled with fresh ingredients and flavored with herbs & spices. First published in England, you'll find metric as well as english equivalents in the recipes, and you'll be able to easily find all the ingredients for any of the recipes you'll want to make too. Healthy doesn't have to be hard, and Sally proves that over and over again in The Secret Ingredient. I decided to try Chilli Con Healthy, and my family couldn't have been happier! Not only was it delicious, but it smelled divine through out the house while it was simmering! And thanks to Sterling Publishing, I have permission to share this recipe with you all! This Chilli has a lighter sauce that really packs a punch flavor wise, but doesn't feel like it's weighing you down. I served it over basmati rice, which has a creamy texture, and a dollop of creme fraiche. This particular recipe also took a bit of time because you are simmering all these wonderful ingredients together and making a kind of sauce, but I can see where this would be a great make ahead meal, or a great meal for a weekend off. Most of the recipes though seem to be quick to prepare (Thai Chicken Stir-fry takes about 10 minutes). OK, Let's make some chilli...

Chilli Con Healthy

*Reprinted from The Secret Ingredient © by Sterling Publishers. Used by permission. All rights reserved.

If you go overboard on the fresh chili, a dollop of low-fat natural yogurt or crème fraiche on the top is extremely tasty and it’s a great way to cool things down!

serves 4

1 lbs extra lean minced (ground) beef

extra-virgin olive oil

1 large onion, peeled and finely chopped

2 garlic cloves, peeled and crushed

2 fresh chillies, deseeded and chopped

2tsp ground cumin

1 tsp ground coriander

1 tsp paprika

Pinch of cayenne pepper

14oz can chopped tomatoes

1 level tbsp tomato purée (paste)

2 ½ cups beef stock

Freshly ground black pepper

14oz can red kidney beans, drained

Chopped fresh coriander (cilantro), to serve

Low-fat natural yogurt or crème fraiche (optional), to serve

*In a large, lidded saucepan, dry-fry the minced (ground) beef until brown over a high heat. Drain off any fat. Turn down to a medium-low heat and add a splash of olive oil and then add the onion and garlic and cook gently until softened.

*Add the chillies and all the spices and continue frying, stirring occasionally, for 2-3 minutes.

*Add the canned tomatoes, tomato purée (paste) and stock. Stir well and bring to the boil.

*Reduce the heat and simmer gently for 15 minutes, or until the liquid is slightly reduced.

*Season with pepper and add the drained kidney beans. Cover and heat through gently for another 30 minutes, adding a little extra stock if required.

*Serve hot, sprinkled with chopped coriander (cilantro) leaves and a dollop of yogurt or crème fraiche (if using), and accompanied by basmati rice or a fresh green salad.

Recipe from The Secret Ingredient (Sterling, 2010) by Sally Bee

I can see this becoming a favorite cookbook. The recipes are simple and yet elegant at the same time. I would definitely recommend The Secret Ingredient to anyone looking for some some simple yet flavorful meals! And you can find more of Sally and her recipes at the Sally Bee website! She shares some of her recipes, PLUS she has a video blog! You can watch Sally Bee cook one of her fab meals right before your eyes! Thai Chicken Stir-Fry is up right now! And Sally is such fun to watch! I want to thank Jessica from YC Media and Sterling Publishing for sending a copy of Sally Bee's wonderful cookbook for review! I loved cooking from it, and look forward to making my way through all those recipes! You can order The Secret Ingredient right from Sally Bee's website, or from The Book Depository, which is England's answer to Amazon.com and offer's free shipping. We haven't heard much from Sally Bee over here in The States, but I think that's all about to change... Happy cooking!

Fix-It and Forget-It Cookbook by Phyllis Pellman Good... a Tasty Review (Recipe Included!)

"Food sustains us, both physically and socially. I want to make it possible to prepare food at home, despite our hectic lives, and to be able to share it together."

...Phyllis Pellman Good

Here's another great tasting book review today! Millions of people have bought Fix-It and Forget-It Cookbook's by Phyllis Pellman Good. And the reason is that Fix-It and Forget-It recipes are easy to put together (usually just a handful of ingredients), taste great, and are family friendly. Got a slow cooker? (aka Crock Pot) Then you're half way to a great meal. And in the Fix-It and Forget-It Cookbook Revised & Updated by Phyllis Pellman Good you have 700 Great Slow Cooker Recipes to choose from and after cooking from this cookbook myself , I know you won't be disappointed! Cook for yourself or cook for a family, slow cooker recipes are adaptable and are forgiving!

Slow Cookers have been around since the 1970's. They've gone in and out of fashion since then too. But our lives are busy, and slow cookers help put a great meal on the table with very little effort. Slow cookers have become very popular again, with many choices out there from many manufacturers, and The Fix-It and Forget-It Cookbook gives you tips on buying, using and adapting recipes for a slow cooker, in addition to recipes ranging from Salsa to Pizza Fondue, Stuffed Peppers to Lasagna!

What will you find in The Fix-It and Forget-It Cookbook? Recipes for Appetizers, Snacks and Spreads, Breakfast Recipes such as Cheese Souffle Casserole, Soups , Stews and Chilis, Beef & Pork Recipes, Chicken & Turkey Recipes, Pasta and Bean Recipes, Vegetarian Dishes, Veggies, Desserts and Drink Recipes. You'll find recipes for Turkey Chili, Pot Roast, Hearty Stew, Enchilada Casserole, Barbecued Ribs, and Chicken Parmesian. How about a recipe for Bread Pudding or Baked Apples with Raisins! There's plenty of variety in this cookbook. Great recipes for family dinners, pot-lucks and BOOK CLUB dinners!

One of the recipes my family really enjoyed from this cookbook was Darla's Chicken Cacciatore. Chicken Cacciatore is a hearty chicken stew, usually referred to as hunter's stew because it was an easy way to cook a rabbit or chicken outside while hunting. What's different and nice about this recipe is that it uses boneless chicken breasts that are cubed, so that there are little bites of chicken mixed in the sauce, and is perfect over spaghetti or even rice. With permission from the publisher, I am able to share this recipe! Here we go...

Darla's Chicken Cacciatore

Reprinted from Fix-It and Forget-It Cookbook. © by Good Books (www.GoodBooks.com). Used by permission. All rights reserved.

Makes 6 Servings

Prep Time: 5 - 10 minutes

Cooking Time: 8 Hours

Ideal Slow-Cooker Size: 4 Qt.

Ingredients

2 Onions

4 boneless chicken breast cubed

3 garlic cloves, minced

1/4 tsp. pepper

2 tsp. dried basil

1 bay leaf

2 15-oz. cans diced tomatoes

8 oz. can tomato sauce

4 oz. can sliced mushrooms

1. Place onions in bottom of slow cooker. Add remaining ingredients.

2. Cover. Cook on Low 8 hours.

How easy does that sound? I served it over spaghetti, but rice would also be a good choice. *Now a few personal notes on the recipe... I have a 6 quart slow cooker, so I added 1/2 more of the ingredients. (6 chicken breasts instead of 4 etc.) Slow cookers are adaptable and so when a recipe calls for 4 quart, it's easily adaptable to a larger pot and vice versa. ALSO, my slow cooker tends to cook fast for some reason, so I didn't go the full 8 hours on Low, I checked it at 6 hours and it was pretty much done. Always check your chicken or other meat to make sure that it's cooked through, and the more you use your slow cooker the more you'll know how fast or slow it compares to most recipes.

This cookbook will appeal to any person who would love to come home, after a day at work or play, to a home cooked meal! I want to thank Anna of FSB Associates for sending along this book for review! Not only a feast for the eyes, but for the tastebuds as well!

*Hey, I'm sharing this review on Cym Lowell's Book Review Party!

Giveaway & Review: 101 Things I Learned in Culinary School by Louis Eguaras with Matthew Frederick

A Little Gem of a Book for The Cook in Your Life!

And the Winners are... Michele, Laurie & Lynn! Congrats! And Thank you to EVERYONE who joined in on the fun by entering, blogging and tweeting!

Louis Eguaras, a renowned chef at the Le Cordon Bleu Program at the California School of Culinary Arts, provides readers with a terrific overview of what is truly involved in the preparation, cooking, and presentation of meals. He also provides invaluable insights into just what is involved in making this one's chosen profession.

The book will feature a wide range of illustrated lessons, from how to properly hold a knife... to the history of food... from food preparation and presentation... to restaurant hospitality and management, and much more.

I thought 101 Things I Learned in Culinary School by Louis Eguaras and (illustrated) by Matthew Frederick was a wonderful little book. From basic information every cook should know, like the five knives that do 95 % of the work, to what Amuse-bouche is. From what the prime cuts of meat are, and where they are located on the animal, to answering the age old question, "why the chef's jacket is double breasted"? Tips and techniques, insights into becoming a chef and practical information like "How to put out a grease fire", are all tidbits you'll find within the 101 pages of this book. Every flip of a page lands you to something interesting to read or look at (there is an accompanying illustration to visually explain each bit of information).

A little smaller than the size of a trade paperback, this book can easily fit in a purse or jacket pocket. It would be a perfect little book to tuck away inside a basket filled with gifts for the cook! Hardcover and beautifully bound, 101 Things I Learned in Culinary School would make a great addition to your kitchen for all it's practical information, or a great gift for someone who loves to cook. Perfect for someone just starting out in the kitchen or interested in the culinary arts! I love to cook and I found a lot of interesting info and great practical information too!

Is there a Cook you know that might like this book?! It would make a great gift! Well, Courtesy of Anna of Hachette Book Group, I have 3 copies of 101 Things I Learned in Culinary School by Louis Eguaras with Matthew Frederick to GIVE AWAY! Here's how to Enter...

To Enter this giveaway...

*For one entry leave me a comment with your email address!

*For another entry Blog or tweet about this giveaway and leave me the link.

*Get a Bonus entry by sharing a kitchen tip in your comment! Here's one from 101 Things I Learned in Culinary School... to hold a chefs knife properly, pretend you are shaking hands with your knife! (make sure you're just holding the handle & the blade is DOWN though!)

This giveaway is open to US and Canadian residents only (No PO boxes). The books will be shipped to the winners directly from the publisher. Contest ends 11:59pm EST on June 19th. I will randomly pick the winners the next day and email them! (please check your email.. winner must reply to me within 3 days! Thanks!) Good Luck!

*I want to Thank Anna of Hachette Book Group for sending along a copy of 101 Things I Learned in Culinary School to review!

What's Cooking? Lidia Cooks From The Heart of Italy by Lidia Matticchio Basthianich... A Review & Recipe!

Lidia Cooks From The Heart of Italy by Lidia Matticchio Bastianich

and Tanya Bastianich Manuali

A Feast of 175 Regional Recipes

A cookbook can be just a list of ingredients and ways to prepare them, or it can be a much richer experience, an exploration of tastes and textures that can make our mouths water. Lidia Matticchio Bastianich, who is well known for her wonderful Italian cooking and sharing that knowledge on her public television show, has a new cookbook! And Lidia's newest cookbook, Lidia Cooks From The Heart of Italy, is the kind of cookbook that is not only a feast for the taste buds, but a feast for the heart as well. Lidia invites us along to explore little-known parts of Italy and the wonderful foods and recipes that come from them. The recipes are divided by the region of Italy they are from, such as Lombardy, Liguria, & Umbria, and Lidia introduces us to each region with the people and flavors that are rooted there. She writes snippets of history, such as how Apples have been a major product of Va id Non since the Middle Ages and how an 1856 nursery list listed 193 apple varieties and now there are over 8000! And at the end of each chapter Lidia gives us further places to explore in the region we are cooking in, such as the wonderfully romantic city of Sirmione in the region of Lombardy, or the antique shops in the Navigli quarter of Milan. Her passion for cooking is infectious, even in the the way she describes the food , " Just a small amount of saffron can imbue extra-virgin olive oil with the spice's captivating perfume and distinctive flavor", the recipes are easy to understand with thorough directions, even down to the recommended equipment to prepare it with, and with 175 recipes there is plenty of great cooking for everyone! Definitely a nice variety of recipes. Everything I have made from Lidia Cooks From The Heart of Italy has been delicious! And with permission from the publisher, Alfred A Knopf, I am able to share one of the recipes from Lidia's new cookbook that was a BIG hit in my house! Baked Penne & Mushrooms! I've also included Lidia's intro to the recipe. Here it is... (along with a couple photos of my cooking)

Baked Penne & Mushrooms (Pasticcio di Penne alla Valdostana) ©Lidia cooks from the Heart of Italy (Alfred A. Knopf, 2009)

The marvelous melting qualities of authentic fontina are particularly evident in baked pasta dishes such as this delicious pasticcio. When it is in the oven with penne (or other tubular or concave pastas, like ziti, rigatoni, or shells), the molten cheese oozes around each peice of pasta and is caught in all of its nooks and crannies. The cheese on top of the pasticcio melts and then becomes crusty and carmelized.

Recommended Equipment: A large pot for cooking the penne; a heavy-bottomed skillet or saute pan, 12 inch diameter or larger; a 3 quart baking dish, 9 x 13 inches, of shallow casserole of similar size.

***********************************

Ingredients...

1 tablespoon plus 1 teaspoon kosher salt

8 ounces fontina from Valle d’Aosta (or Italian Fontal)

1 cup freshly grated Granda Padano or Parmigiano-Reggiano - plus more for passing

4 tablespoons soft butter

1 pound mixed fresh mushrooms - (such as porcini, shiitake, cremini, and common white mushrooms) cleaned and sliced.

1 cup half and half

1 pound penne

1 tablespoons chopped fresh Italian parsley

Arrange a rack in the middle of the oven and heat to 400 degrees. Fill the pasta pot with 6 quarts of water, add Tablespoon salt, and heat to a boil. Shred the fontina through the larger holes of a hand grater, and toss the shreds with 1/2 cup of the grana (grated parmigiano-reggiano).



Put 3 Tablespoons of the butter in the big skillet, and set it over med.-high heat.

When the butter begins to bubble, drop in the mushroom slices, stir with the butter, season with 1 teaspoon salt, and spread the mushrooms out to cover the pan bottom. Let the mushrooms heat, without stirring, until they release their liquid and it comes to a boil. Cook the mushrooms, stirring occaionally,as they shrivel and the liquid rapidly evaporates. When the skillet bottom is completely dry, sitr the half and half into the mushrooms, and continue stirring as the sauce comes to a boil. Cook it rapidly for a minute or two to thicken slightly, then keep it warm over very low heat.



Meanwhile, stir the penne into the boiling pasta water and cook until barely al dente. Ladle a cup of the pasta cooking water into the mushroom sauce and stir. Drain the pasta briefly, and drop into the cream and mushroom sauce. Toss the penne until all are nicely coated, then sprinkle over them the remaining 1/2 cup of grana (not mixed with fontina) and the chopped parsley. Toss to blend.



Coat the bottom and sides of the baking dish (13 x 9 or 3 quart) with the last tablespoon of butter. Empty the skillet into the dish, spreading the penne and sauce to fill the dish completely in a uniform layer. Smooth the top, sprinkle the mixed fontina-grana evenly all over.



Set the dish in the oven, and bake 20 - 25 minutes, until the cheese topping is crusty and deep golden brown and the sauce is bubbling up at the edges. Set the hot baking dish on a trivet at the table, and serve family-style. ©Lidia cooks from the Heart of Italy (Alfred A. Knopf, 2009)

This is a great cookbook! If you make this recipe, let me know what you think! Learn more about Lidia Matticchio Bastianich, her tv show, recipes and books at Lidia's website Lidia's Italy. In the meantime enjoy her recipe! Thank you to Caitlin of FSB Associates and Alfred A. Knopf for a copy of Lydia Cooks From The Heart of Italy to review!

What's Cooking? I Know How To Cook by Ginette Mathiot, Recipes & Review!

Move Over Julia, there's a New French Cook in Town...

Have you ever read a cookbook? Some cookbooks we buy because of a particular recipe that looks good, or the type of food it's about, but I Know How to Cook by Ginette Mathiot is a literal feast! Not only does it have over 1400 recipes, simple and easy to follow recipes!, but there is so much great cooking information between the pages. And for good reason too- Ginette Mathiot has been teaching French families to cook for over 75 years! I Know How to Cook is to France what The Joy of Cooking has been to the USA! And we are so fortunate that the first English edition has come to America!

" The cuisine of France is among the richest and most diverse in the world, and the techniques and traditions it is built on have had a long-standing influence on chef's everywhere. However, this considerable reputation sometimes overshadows the profound appeal of French home cooking, which is anything but intimidating. It is a style of cooking based on resourcefulness and simplicity... In I Know How To Cook, Ginette Mathiot equips her readers with the building blocks for good cooking, educates them about the ingredients they'll encounter and the skills they'll need."

This cookbook is simply wonderful! From the fundamentals of why we eat, and creating harmony between the foods that we prepare, to how to equip your kitchen. Ginette teaches us all the basic cooking methods from Boiling & Poaching to Roasting and Broiling. I loved looking through this cookbook, it was a like going on a cooking adventure. There's a wonderful section on Flavorings, that leads the cook through garlic, onions and shallots and how to use these in various foods. Plus there are pages of herbs and spices.

The cookbook starts with sauces, moves into hors d'oeuvres (including different kinds of butters to make), milk, eggs & cheese, soups, fish, meats, poultry and game. This is followed by vegetables, salads, legumes, pasta, and rice. Oh and the desserts, cakes & pastries! At 975 pages, it's hard to believe Ginette Mathiot missed including anything! From scrambled eggs to Tarte tatin, I Know How To Cook is a fun easy adventure in French cooking!

Something you'll notice right away is the design of the cookbook. Visually its beautiful. There are colorful graphics through out the pages. Not every recipe has a photograph, but the ones included are large. But the nicest thing about the design of this cookbook is that the recipes are easy to read! The name of the recipe is big enough to see well and it's in bold type. And the recipe ingredients and instuctions are in bold! You will not have to strain to read these recipes! Plus, I like to make notes in the margins if I tweaked anything in a recipe, and there is plenty of room in the margins and below the recipe to add any personal notes.

Ok, speaking of recipes... No matter how intimidating the name of the recipe is, such as Steak A L'Allemande or Chicken Marengo, these recipes are easy. The instructions are clear. With most of the recipes only one paragraph long! AND with permission from the publisher, Phaidon Press, I'm going to share 2 of the recipes I made from I Know How To Cook by Ginette Mathiot!For my first recipe I looked for a recipe that my family would enjoy and that I could also make for my book club members after a long day at work. As I've mentioned before, the person hosting the book club usually cooks, so here's a recipe that will definitely please a crowd! It definitely pleased my family!

Navarrais Chicken

Poulet Navarrais

*recipe reprinted with permission of Phaidon Press Inc.

Ingredients:

1 (2 ¾-pound) chicken

3 ½ tablespoons butter

Generous ¾ cup Madeira

Salt and pepper

6 ½ ounces mushrooms

2/3 cup tomato paste

Preparation time: 15 minutes

Cooking time: 1 hour

Serves 6

Cut up the chicken (see below). Heat the butter in a heavy pan, add the chicken pieces and cook over medium-high heat until browned. Pour in the Madeira and season with salt and pepper. Add the mushrooms and tomato paste, cover with a tight-fitting lid and cook over low heat for 45 minutes. Put the chicken pieces on a serving dish and coat with the sauce.

Chicken Carving and Cutting:

Legs

Stick a fork in the leg. Apply pressure to lift it, and slide a knife along the carcass to detach the meat. Cut off at the joint.

Wings

Stick a fork under the wing. Find the joint with a knife and cut through it. Press down on the fork to re

move the wing. Use the knife to hold the chicken steady.

Carcass

Cut the chicken down the middle, lengthwise.

To cut the chicken before cooking, cut up the carcass in the same way as for carving a cooked chicken.

*My photo is just a sample of what came out of the pot, but this recipe could easily be doubled to feed more than 6. And let me tell you the sauce was delicious! The prep was easy, and this makes this recipe great after a long day at work... But I didn't stop at this recipe. I decided to make a little something for dessert. How about a sweet treat with just 3 ingredients?? That's what this Almond Macaroon recipe calls for!

Almond Macaroons

Macarons Aux Amandes

*recipe reprinted with permission of Phaidon Press Inc.

Ingredients:

Butter, for greasing

2 ¾ cups ground almonds

3 egg whites

2 ½ cups superfine sugar

Preparation time: 25 minutes

Cooking time: 20-25 minutes

Serves 6

Preheat the oven to 300ºF and line a baking sheet with buttered parchment paper. Put the almonds in a bowl and mix in the egg whites a little at a time. Stir in the sugar and mix well. Form the dough into slightly flattened balls and place on the prepared baking sheet. Bake for 20-25 minutes, or until lightly browned.

This is a cookbook I will use a lot. I've tried all sorts of recipes already and everything has been delish! Have you got a favorite French cuisine recipe? Would love to know what you've been cooking. And if you have any suggestions! Have you tried I Know How To Cook? Would love to know what you prepared!

I want to thank Kelly from Phaidon Press for sending me this wonderful cookbook to review! Thanks Kelly! I loved every bite! And I'm still absorbing the wisdom of Ginette Mathiot! And I will for many years! This will have a special place on my cookbook shelf! Would you like to take a peek inside I Know How To Cook? You can see inside the book at the Phaidon's Website!

*All recipes are copyrighted and are reprinted by permission of Phaidon Press

Giveaway: Make-Ahead Meals For Busy Moms by Jane Doiron!

Make-Ahead Meals For Busy Moms...

Easy & Yummy Recipes you can Prepare Ahead of Time !

CONGRATULATIONS TO WANDA from Winnepeg! She's the lucky winner of Make-Ahead Meals for Busy Moms! Jane says she'll mail your copy out ASAP! Thank you to EVERYone who joined in on the fun! And Thank You to EVERYone who tweeted, blogged and spread the word! It was fun to see what recipes everyone chose! It also made me very hungry! Enjoy the Holidays!

Are you working in the kitchen preparing for your Thanksgiving Dinner? Well, while we're all thinking about food I have a special treat for you! A Cookbook Giveaway! And not just any cookbook- a cookbook designed to make your life easier! Jane Doiron is a busy mom of two boys who discovered the beauty of preparing meals in advance. Make-Ahead Meals for Busy Moms is her wonderful collection of delicious, easy to prepare recipes that will make your mouth water and your time your own again!

I'm not a mom, but I work full time and need to come home every night and make something for dinner! Jane Doiron's book is not just for busy Moms, but for busy people who want to have a delicious meal on the table every night! Make those meals ahead of time! Jane's cookbook offers menus perfect for freezing, pre-assembling or quick reheating! My book club usually has dinner at one of our members houses when we meet and there are some great recipes to share with a crowd in Jane's book too! I'm already thinking about what I'm going to cook for them the next meeting at my house from Make-Ahead Meals For Busy Moms!

The cookbook opens first with some helpful tips, such as using powdered buttermilk instead of the liquid kind because you can store that in the refrigerator up to one year after it's opened! Then we have Appetizers, Breakfast and Brunch, Dessert, Main Dishes, Side Dishes, Soup, and a handy chart in the back for measurement equivalents!

You'll find Mini Bacon Quiches, Teriyaki Chicken Wings, and Mini Banana Chocolate Chip Muffins. Sweet and Spicy Meatballs (perfect for a party!), Italian Restaurant Chicken and Broiled Honey Mustard Salmon! And there is a Mini Cheesecake recipe with only 8 ingredients that you probably have most of in your kitchen already! All the recipes have clear, easy instructions with all the ingredients readily available! There are instructions on what to do "The Day Ahead" and then the "Cooking Directions". There are also Freeze directions if applicable.

When Jane sent me her cookbook to try out there were so many recipes that looked so tempting! I decided to make Chicken Cannelloni! This is probably the longest recipe in the book, but it sounded so Delish I just had to make it! And boy was it! My husband was a happy man that night! And we were able to freeze enough for a few more meals! The house smelled incredible too! But it was also EASY! The directions were thorough and easy to follow. And Jane is going to let me share this recipe with you!

Chicken Cannelloni

1 & 1/2 lbs. boneless, skinless chicken breast, cooked and shredded

10 oz. bag spinach, cooked, drained and chopped

15 oz. ricotta cheese, part skim

1/2 cup mozzarella cheese, shredded

1/2 tsp salt

1/2 tsp black ground pepper

3 garlic cloves, minced

1/2 cup Parmesan cheese, grated

2 eggs

8 oz box of manicotti shells

Sauce:

3 cups heavy cream

1/2 tsp chicken bouillon powder

1 large garlic clove minced

1 cup 4 cheese pizza cheese, shredded

salt & pepper to taste

additional parmesan cheese, for the topping

- A Day Ahead -

Spray a 13 x 9 x 2 inch baking dish with nonstick spray; set aside. In a large bowl, combine the shredded chicken, spinach, ricotta, mozzarella, salt, pepper, garlic, parmesan cheese, and eggs. Boil the manicotti 1 minute less than directed on the box. Do Not Overcook. You will need 12 manicotti, but it is good to cook extra in case they fall apart. (there are 14 in a box) (and yes I needed to cook the whole box because some of mine fell apart). Carefully remove the manicotti from the hot water and place them on a long sheet of wax paper to cool and dry. Fill a pastry bag with the chicken mixture and stuff the manicotti. Place the stuffed manicotti (side by side and touching) in the baking dish. Or you can divide them up into 2 freezable baking pans. To make the sauce: Heat a large skillet over medium heat. Add the cream. When the cream is hot, stir in the bouillon, garlic, shredded cheese, salt and pepper to taste. Stir until well blended. Pour the sauce over the cannelloni. Cover and refrigerate.

- Cooking Directions -

Take the cannelloni out of the refrigerator 30 minutes before cooking. Preheat the oven to 350 degrees F. Sprinkle the top of the cannelloni with parmesan cheese. Cover and bake for 30 minutes. Then uncover and bake 20 - 25 minutes until bubbly and the cheese on top is golden brown. Serves 6 ( 2 manicotti each)

- Freezing Directions -

This dish will taste just fine after it has been frozen, but be aware that the cream will separate. If you want to freeze the cannelloni, be sure that it is completely cooled first. Then wrap it well in plastic wrap and place in a labeled extra-large freezer bag of 2 layers of foil. On the outside of the bag, write "Sprinkle with grated cheese before cooking." This will freeze up to 2 months.

- Thawing Directions -

Transfer the frozen cannelloni dish to the refrigerator at least 24 hours before you want to cook it. Remove from the refrigerator 30 minutes before cooking. Cook as directed. You may have to add a little cooking time if it's not completely thawed.

I hope you enjoy this recipe as much as I did! Don't let all those ingredients fool you- it was easy to prepare. Would you like to get more recipes!? Well, Jane is going to let me give away a copy of Make-Ahead Meals For Busy Moms to one of my lucky readers! AND she's going to sign it and tuck inside a recipe not found in the book as a special surprise!

Here's How to Enter...

For your First Entry, head on over to Jane's Website Make Ahead Meals For Busy Moms , take a look at all the recipes listed there and tell me in a comment what recipe you'd make first if you won Jane's cookbook! Please make sure you leave your email address in the comment too so I can contact you if you win!

For Extra Entries... just let me know in your comment all the things you did for your extra entries!

*sign up for Jane's newsletter! You won't be sorry! She shares great cooking tips and more great recipes! HERE's where you can sign-up!

*Follow Make Ahead Meals For Busy Moms Blog! More great recipes!

*Grab Make-Ahead Meals for Busy Moms’ Button and leave the link where we can see it.

*Of course if you follow me you get an extra entry! Not a follower yet? No problem, just sign up now and let me know you did!

*Tweet or blog about this giveaway and leave the link!

This giveaway is open to U.S. and Canadian residents only! (No PO Boxes) Contest ends 11:59pm EST on Dec. 19th. I will randomly pick the winner the next day and email him or her! (please check your email... winner must reply to me within 3 days! Thanks!) Good Luck!

And a special thanks to Jane Doiron of Make Ahead Meals For Busy Moms for sharing a copy of her new cookbook with me! (My husband thanks you too!)