Corned beef is so easy to make and tastes so good, I often wonder why I don’t make it more often than I do. It is one of our favorites, yet I just don’t think about making it until late winter. That is going to change in this house! It’s available all year, and I am going to buy it on a regular basis from now on! Correction…. I’m going to buy two hunks all the time because one is not enough, not if I want leftovers for sandwiches, etc. Today I am sharing how I make my basic corned beef dinner…. Continue reading
Sage, rosemary and thyme are an unbeatable combination of flavors. I used chicken breasts with the skin and bones for this recipe. There’s a reason, I wanted the skin to hold my herbs and garlic in place and I wanted the chicken drippings to make a fantastic sauce. I also sliced a lemon and laid the slices on the breasts.