You guys know that I love Tillamook Cheese. I have dreams that someday they will invite me to tour, talk, and sample all of there stuff but until then I am just happy that they give me special perks for you guys once in awhile — remember the free cheese coupons last fall? Well, I was invited to create a unique cheeseburger with Tillamook sliced cheddar and post a special coupon offer for my readers! Continue reading
Category Archives: Meat
Pasta is one of my go to meals. Nearly everyone loves it, you can create a variety of sauces, you can use it as a main or a side, and best of all – it is super quick. One of my favorite ways to have pasta is just fettuccine coated with garlic butter and topped with black pepper and a sprinkle of Parmesan. It takes ten minutes.
This Chicken and Fettuccine with creamy basil sauce is not quite that quick but almost. The sauce is basically cream cheese, fresh basil, and a touch of garlic. Continue reading
What is it about sticky, sweet, tangy, spicy sauces on chicken breast? It’s sort of like peanut butter and jelly, chocolate and peanut butter, or vodka and tonic – they just go together.
The first time I had PF Chang’s caramel chicken I thought I was in Heaven. Well, sort of. I am sure if it was heaven Ryan Gosling would have been the waiter and since he wasn’t let’s just say I was really darn close. Tangy, sticky, sweet, and slightly spicy chicken with mango and … and… well whatever else was in there. It was delicious. That very night I swore to find out how to make caramel chicken or die trying. I am very happy to say I have maybe a few more good years left. Continue reading
This Balsamic Glazed Chicken recipe is fast and easy. I mean really fast and easy – like when you walk in the kitchen an hour late and everyone is looking at you like you were sliced brisket.
I wouldn’t lie to you – this dish is really is easy. The balsamic vinegar helps to tenderize the chicken breast and give it flavor. Continue reading
When you roast things – and it doesn’t matter whether we’re talking about fruit, vegetables, or meat – the browning is caused by changes that bring out the sugars. Flavors intensify and sweeten.
When I saw this recipe in the August Bon Appetit I knew that I was going to make it. And I knew I was going to follow the recipe pretty much to the letter. I can’t really explain this, I have certainly tried, I can taste the flavors in the words I read. I know how basil tastes and I know how tomatoes taste and there is something in my head that creates the flavor when I put the two together in my mind. Then that little computer inside there runs a list of other flavors that coordinate – and that’s how I throw recipes together quickly. Continue reading