Alternate titles for this post were “Chicken Wellingzel” or “Chicken Pretzington” because it is basically a play on beef wellington, but with chicken instead of beef, and pretzel dough instead of puff pastry. This idea came to me out of nowhere, I have seen people crust chicken with the crumbs from the pretzel bag, but never seen anything like this. I really wanted a super delicious honey mustard to go with the pretzington, so I opted to make it myself, sort of following an Alton Brown mustard recipe. My friend John recently went to Poland to visit family(more on this in the future), and his relatives over there have a bee farm! He was able to smuggle in some fresh honey for me to use in this recipe.

I made this polenta recipe in the infancy of my website. That was back when my site was just jumbled posts that didn’t really explain anything well (things haven’t changed!) Passing beets at the store the other day, I was thinking it would taste nice with pork. It is actually really easy to make, and looks classy because of the redness. I cooked the pork and polenta with a simple roast brussel sprout and parsnip side. I actually whipped the veggies together catering a 90th birthday this past weekend, but didn’t get a taste! I had to make it again this week to see how it was.

On my third attempt making arepas, I finally felt like they were perfect. The first try was a complete failure. The second was tasty but the arepas were a little too thick. I suppose the third time is a charm cliche is true because making these was quick and effortless, the whole lunch taking only 25 minutes. I had this filling at caracas arepa bar (if you refresh a few times, its actually on the landing page) and was very interested in the idea of a chicken salad with avocado instead of mayo. I do it all the time with tuna salad, but previously hadn’t thought of it with chicken. I have extra everything, and can’t wait to have another for lunch today!

This was the last dish I made during my 2 week stay in Manhattan. Nick had two of his cousins up visiting and they drove me home the next morning. Thanks for the ride guys! I have never really heard of a Chinese casserole, but recently Chow has linked me on a thread complaining about the fact that casseroles are crap, so I feel the need to keep making new and innovative ones! This dish would NOT been as good if it was not in a casserole form. Take that food snobs!

I think that sundried tomatoes are a great match for cheesy pasta. For some reason, this idea popped into my head a few weeks back and it was the perfect thing to cook for some of nicks friends when I was staying in his apartment last week. This is the best time of the year to use sundried tomatoes, when tomatoes at the store are pretty gross tasting and nothing is fresh and local. Sundried tomatoes pack such an awesome deep tomato flavor.

This didn’t really photograph well being all white, but it actually came out really good. It sort of blew people minds having a cheesecake as an appetizer instead of a dessert, but it didn’t seem that weird to me. Honestly if you think about it, cheese seems weirder as a dessert, doesn’t it? I stole this recipe from Giada, but I added some spinach to it, to make it red and green for Christmas.