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”
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 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”
This Cuban “Ropa Vieja” is insanely easy, affordable and quick to prep. Use a Crockpot or Instapot, the outcome is the same delicious and uncomplicated meal that will wow your kids and friends. Continue reading “Cuban “Ropa Vieja””
I’ll admit that I participated in the spiralizer fad a couple years ago with great fervor. For good reason, though: it gave me alternatives for using vegetables in place of pasta when we were on the Paleo bandwagon. The kids wouldn’t touch it but the wife and I were better off because of it. The unexpected benefit of the fad is that now you can buy pre-spiralized vegetables in the fresh produce and freezer section of your local supermarket of choice. They are in every major grocery store now too, so there’s no excuse. Continue reading “Garlic Butter Chicken and “Zoodles””
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”
Tonight was an experiment to see if I could convince kids #2 and 3 to eat an enchilada. They have always been averse to sauce of any type, so it was a gamble and I really wanted to keep the stakes low. It worked, at least for #2. He raved about it. Continue reading “Chicken Enchiladas and Elote: Easy, Quick and Affordable”
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Making the most out of every ingredient has become a personal objective of mine lately. Applying that mentality to the kitchen and meal prep is just a natural extension of cutting costs and making healthier foods for my family. Today I tackle a 4-part process to use the absolute most out of a single whole chicken.
Continue reading “Making the Most out of One Whole Chicken”