When my 3 yr old announced “I love chili”, it quickly became a staple on our dinner table; as the options that she “loves” are pretty limited. While, I’d say that homemade chili is actually pretty good for you, I started making turkey chili, which is a bit lighter and healthily than traditional beef or pork. And best of all, because chili is such a rich recipe, with so many different op
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Recipes and Techniques
I made this Chicken Marinara recipe after thinking about ways I could put a spin on a more traditional chicken parmesan…and I think you’ll notice that it is indeed very similar. Here, I skip the process of breading, and frying up the chicken, which saves a lot of time and effort. But, I still use a combination of a great marinara sauce, some mozzarella cheese, and a good hot over that c
The quality of store bough Tortellini these days, really allows everyone to cook like a star, with actually very little work. Here I use some packaged cheese tortellini to make a simple Tortellini with Mushroom Alfredo Sauce that is tastes awesome and only takes about 30 minutes to cook. The longest time is sautéing up the mushrooms, but it’s time well spent, as you end up with a sauce
I discovered Chimichurri sauce a few years ago, and it has become one of my favorite goto sauces or marinades for chicken, steak, pork and even fish - especially when grilled. Chimichurri is a Latin American sauce, treated almost as a condiment, and on pretty much every restaurant table in Argentina.
Shallots are an under used cousin of the onion; and I love them. First, they are smaller than onions, and so there tends to be less waste if your cooking for one or two people. They also have a flavor that is bit more mild and sweet than the average onion…with just a hint of garlic. They are especially great with sauces. But very much like the onion, they can be a bit of a pain to peel. Here’s a couple tips to help you out.
How to Peel a Shallot
A favorite of these Flatbread pizzas is the flexibility they provide to use just about any ingredients. Here, I use some butternut squash and sage to create a Fall inspired flatbread pizza, but frankly, I’ll make it all year long. The sweet butternut squash is sliced thin, and then roasted in oven until just tender.
Just about everyone I know eats chicken breasts…a lot. They are easy to find, relatively cheap, and they go so well with all kinds of other ingredients, making them the suitable for all kinds of cuisines. Unfortunately, a lot of people don’t know how to cook them well….and they turn out dry and tasteless. That’s going to change, because in this one minute cooking class, I’m going to show you the simple techniques you need to cook a moist, flavorful chicken breast all the time. And once you get these techniques down, it’s easy to apply them to every chicken breast recipe you make.
What makes a great steak vs terrible one, really is no more than understanding the few simple cooking techniques, and getting the practice to execute them perfectly. In this cooking class, we’ll go over the basics that will make sure you next steak comes out great. Now of course, there are many other tips and tricks that you can use to make the steak even better, but what I want to cover here are both the most important, and unfortunately, the most common missed.