When it’s time to cook a steak at home, Skirt steak is pretty much always one of my favorite cuts. It’s a fairly lean cut, that has a ton of natural flavor and is great on both the grill and the stove top. Generally skirt steak has a bit more flavor, than the more expensive cuts like filet mignon, New York Strip, and ribeye, but is still tender enough to appeal to just about everyone.
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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
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.
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.
Broccoli soup is not only a great tasting dish, but also one of my favorite ways to get move vegetable into my diet. While I more than happy to have a couple broccoli florrets on the plate, I find them a bit boring. But cooked in this soup, along with a few other ingredients, the broccoli takes on more complexity and flavor.
I cook with Mushrooms & Gruyere cheese frequently, and the bring both together for this Sautéed Chicken Breast with Mushrooms & Gruyere. It is a great way to make chicken breasts, which can be a bit boring into something special. To cook the chicken I use the same technique I use for a lot of dishes, simply searing the breasts off in a pan .
For this flatbread pizza I’m using Asparagus and some caramelized onions to create a sweet and savory combination. I love making 4 – 5 different flatbread pizzas for party’s – even letting guest assemble and bake off their own. It’s a great way to get friends involved in cooking dinner, and with a bit of wine flowing, it turns into a ton of fun.
Flatbread pizza’s are amoung my favorite food to both cook and eat. They are really easy to make, and the options for topping are nearly endless. I’ll make them when I’m looking for a light meal, and they are also great for party foods, where you can make several different versions – even let people make their own.