Living La Vida Loca ~ Honey & Fig Balsamic Glazed Chicken Thighs

I know, I know! You're trying to figure out why in the world I would pass along a fowl-related recipe after all that turkey you just consumed. And you're thinking if you serve up chicken to the family tonight they just might have you committed, right? I hear ya. I have to admit, I thought long and hard about passing along this recipe after all those turkey leftovers. But really, it's this glaze that is too good to pass up. It's sweet, smooth, and ridiculously rich. Use it tonight to perk up those last few pieces of leftover turkey if you like. If that won't work and you're not ready for chicken on the table just yet, then drizzle the glaze over some sauteed veggies just to shake things up a bit around the dinner table. You might even get a round of applause. It's that's good. Best of all it's easy. Not to mention with Thanksgiving behind us it's time to start thinking about what dishes you'll have lined up for the coming holidays! Hope this glaze helps.

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Butternut Squash Soup with Blood Orange and Honey Glazed Water Chestnuts

Okie dokie, as promised, here's the soup I made that was inspired by Chef Fraser's Roasted Squash and Chestnut Soup. As you know I'm more apt to pull out a cookbook and follow a recipe before I am willing to "play" with a recipe, especially one without measurements for the ingredients. Today's self-imposed cooking challenge was nerve-wracking and exhilarating all at the same time! I have to admit that always using a recipe is a bit like having a crutch in the kitchen to lean on. So as I'm expanding my cooking skills I'm beginning to take more chances. Are you? I hope so. Come on we'll do this together.

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An Interview with Chef Neal Fraser ~ Roasted Squash and Chestnut Soup

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Not too long ago a family friend told Hubby about Chef Neal Fraser. He asked Hubby if he thought I'd be interested in interviewing the Chef. Hubby said he didn't think so. Hubby said no because he knew that not long before I had a less-than-appealing encounter with a chef that, well, left a bad taste in my mouth. I had said to Hubby that it would be a while before I would be willing to deal with any chefs again. It was one of those bruised ego moments that thankfully passed quickly, and I knew our family friend wouldn't offer up just anyone to me, so I decided to go ahead and inquire. I'm so glad I did, too, because Chef Fraser is an enthusiastic and passionate chef, who not only is working on realizing his dream location for his restaurant "Grace" in the summer of 2011, but he does a lot of philanthropic work, too. Take a listen to our chat, get to know Chef Fraser, and let him walk you through how to make his Roasted Squash and Chestnut Soup recipe! Tomorrow, I'll share with you my version of the recipe.

Chef Fraser, THANK YOU! We here appreciate you taking time out of your busy, busy schedule to chat with us. :-)

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Slow-Cooked Pork Chops with Spiced Honey and Grapes

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I can't stop myself! I have to tell you about the Slow-Cooked Pork Chops with Spiced Honey and Grapes recipe I discovered after flipping through a new cookbook; green, black, red - recipes for cooking and enjoying california grapes, by Susan Volland. Well, the cookbook is new to me even though it's been sitting on my shelf since May! The kind folks from the California Table Grape Commission provided the cookbook as a gift to attendees at Camp Blogaway this past May. Okay, so cooking isn't the only thing that's slow in my kitchen.

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