My father immigrated to the U.S. from Belfast, Ireland as a young boy along with his mother, brother and two of his three sisters. Grandad was already here establishing I life for his family eventually in Torrence, California. This recipe journeyed with the family and I continue to cook it today.
Continue reading “Irish Soda Bread – an Owens Family Tradition”
Basil is one of my favorite flavors. As much as I love having a fresh basil plant growing in my kitchen, the minced basil tubes are totally acceptable in my book. I used it for this recipe and no one should hesitate to do the same.
Continue reading “Minced Ginger Basil Chicken”
My kids generally hate anything with sauce. Out of the 4 of them, only one likes ketsup and none of them like ranch dressing. If it isn’t the cheese sauce in Kraft Mac & Cheese or my customized marinara for pasta, anything wet is an absolute “no go.”
Continue reading “Light Teriyaki Steak Bowl – For My Kids”
Rapid fire meals also need to be enjoyable to eat. Here’s a quick way to crank out delicious breakfast tacos in under 5 minutes, provided you’ve got a few ingredients on standby.
Continue reading “4-Minute Breakfast Tacos”
Absurdly easy to prepare (even though the label says “Difficulty Level: Intermediate”), good to eat and the most arduous task was babysitting the risotto for 18 minutes.
Continue reading “Home Chef’s Steak with Creamy Corn Risotto”
I need to clear up something directly from the start: these are NOT bars made of crunchy crickets covered in chocolate. These are standard protein bars, plain and simple. Good ones at that. The only thing that makes them unique is that the protein powder used is derived from crickets.
Continue reading “Review: EXO Cricket Protein Bars”
Tell you what! This was the trifecta of “good, easy and affordable.” This meal kit was thankfully straightforward, easy to follow, involved little back-and-forth of things going from a pan to a bowl and back to the pan again. The end result was delicious, filling, affordable and something I would cook again from the recipe without the boxed preparation.
Continue reading “Home Chef’s ‘Cajun Shrimp Tacos’”I love grilled chicken, steak and fish as much as any foodie, so this post is going to sound way “out there.” Within 15 years, you’ll be eating insect protein on a weekly basis and we’ll have the explosion of Artificial Intelligence to thank for your substantially critter-based diet.
Continue reading “Looking for Plastic-Free, Pesticide-Free, Hormone-Free Proteins? Stop Eating Plants and Start Eating Pests.”
Tempura battered meats and vegetables are a guilty pleasure of mine, though I’ve never taken the time to make them myself. I generally avoid deep frying anything at home. Tonight was the exception.
Continue reading “Tempura Batter for Meats and Vegetables”
It’s “open” so that you can pile tons of freshly grilled mushrooms and onions on a double cheeseburger without overloading in bread. Continue reading “Open-face Mushroom Swiss Burgers with Grilled Onions”
