After baking several sheet pans of Basic Salt and Pepper Roasted Chicken Breasts, Taylor and I were ready to make (and consume) some Classic Chicken Salad. Great on a spoon, in a sandwich or warm in a casserole dish, this chicken salad has been a family staple for years. …
Archives for January 2015
Two Flavors of Roast Chicken
I have been making baking sheets filled with roasted bone-in, skin-on, split chicken breasts for over 35 years. I have fancied up my chickens with all manner of dry rubs, dry brines, compound butters, fresh herbs and seasonings. Truth be told, I will never tire of the …
Mason Jar Vanilla Bean Cheesecakes
Imagine this: the classic flavor of Vanilla Bean Cheesecake in a grab and go mason jar container with only 30 minutes of baking time. Taylor and I used our master cheesecake recipe and customized it three ways. We made chocolate ganache topped cookie dough, almond butter amaretto …
Stuffed Potato Skins
I am a fan of Stuffed Potato Skins. They are hearty and healthy (after all, most of the nutrients and fiber in a Russet potato are in the skin)! Bring them to a gathering and you become everyone’s new BFF. Serve them at the pre-game tailgate to get your friends fueled up …
Celebrating 5 Years with Chocolate Bread Pudding
Five years ago, I hit publish and Taylor Takes A Taste was born! What started as a way to improve my food photography has turned into more than I could ever have imagined. The site has evolved quite a bit over the years. From traveling the country exploring tailgating to …
How Do I Cook ________ ?
I hope that you had a great holiday season and 2015 is treating you well. How do I cook ______? Fill in the blank. …
Beef Tenderloin With Roasted Garlic Sauce
Can you believe it is 2015? You may not know this, but Taylor Takes A Taste turns 5 later this month! Sally and I are working on a ton of new content and features for the site’s 5th birthday! In the mean time, I wanted to bring you one of my favorite recipes we did in 2014. As …