The ground spices in hot oil can get a little smoky, but it’s worth it for the result. Crank up the range hood and get…
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Buttermilk Chicken Strips
Breaded things always look better when they’re deep-fried. We’re not doing that, so you’ll have to accept these chicken strips just the way they are.…
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Butter(less) Chicken 2.0
This a revised version of the original “Butterless Chicken” recipe I wrote back in 2011. This one is even less authentic because it uses ground…
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Econo Soup
OK, so it’s really ground beef soup, but “econo” is funny and quite true. Did you know that you can often buy mirepoix (diced onion,…
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Turkey Chop Suey
This recipe uses one of the staple ingredients in our refrigerator – coleslaw mix. You can shred your own cabbage and carrots if it makes…
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Mushroom Risotto
Traditionally, risotto is made by constantly stirring the rice while slowly ladling in stock. It’s time-consuming and not particularly exciting. You’ll need a pressure cooker…
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Perfect Pork Chops
I don’t even like pork chops that much normally, but much like the pork belly recipe that also uses the word, I call these chops…
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BLT Salad 2.0
With over 450 recipes written over the past nine years, I figured it was time to update the orginals. I’ve learned so much about nutrition…
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Spicy Fennel Beans
Surprise! It’s not a protein recipe. If fennel isn’t your thing, use whole cumin. It’s equally delicious. Be extremely careful not to grab the pan…
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Cured Salmon
This could be part of a main course or an exceptional appetizer. If the salmon filet you find is labelled “previously frozen” it’ll be fine…
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