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I’ve been working incredibly long hours on a new project, on top of all my regular band and radio show work. So making up something at the start of the week to get us through the week has been essential as of late.
So, for dinner the other night (and a few days’ worth of meals thereafter), I cooked up a skillet-full of caramel chicken, served alongside roasted chipotle-toffee sweet potatoes, and sauteed peas and radishes. Heaven, night after night.
And of course, by night three, I always make up a leftovers dish to create something sorta different- either enchiladas or a filo pastry shepherd’s pie, or… it doesn’t matter. It always tastes great!!