The Ultimate Chicken Marsala
My ultimate chicken Marsala combines a deep, rich mushroom sauce with sweet, caramelized onions, and tender, juicy chicken. I’ve been trying to perfect this recipe for years, and this is the best version so far. Continue reading “The Ultimate Chicken Marsala”
Shrimp and Lobster Risotto
I wish I could eat shrimp and lobster risotto every day, but the way my pockets are set up, I can only eat shrimp and lobster risotto on special occasions. Shrimp and Lobster Risotto is a great special occasion dish. If you are only eating the meat from your lobsters and shrimp, you are wasting money and flavor. I used the shells to make a rich, flavorful stock, that infused the entire dish with lobster and shrimp flavor.
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Farfalle with Chicken, Mushrooms, Broccoli, and Sun-Dried Tomatoes w/ Alfredo Sauce
Creamy farfalle with chicken, mushrooms, broccoli, and sun-dried tomatoes is one of my favorite things to cook and eat. This pasta dish is rich, creamy and delicious. The chicken and mushrooms give the dish a satisfying meatiness, while the tart sweetness of the sun-dried tomatoes cut right through the richness of the alfredo sauce. I added the broccoli because, after drenching the dish in butter and cream, I had to add something healthy. Continue reading “Creamy Farfalle with Chicken, Mushrooms, Broccoli, and Sun-Dried Tomatoes”
Red Beans and Rice
Red beans and rice is a comfort food classic. It is a versatile dish that can be a main course or a side dish, but either way, it will be the star of your dinner table. This is an easy dish to make, but it is time-consuming. The beans need to be cooked until they burst, release their starch and thicken into a thick stew. I cooked my beans for about 3 hours, but most of that time was spent playing Xbox and scrolling through Instagram. Continue reading “Red Beans and Rice”
How to Reverse Sear a Steak
Cooking steak is one of the trickiest things to cook well in a home kitchen. Cooking a steak on your stovetop lets you control the cooking the most, but you’ll end up with a smoke-filled kitchen and an unevenly cooked steak with a great crust. If you cook your steak in the oven, your steak will be more evenly cooked, without that steakhouse like crust. The best way to cook a steak perfectly, with a perfect brown crust and an even temperature is to do a reverse sear. First, you cook the steak in a low oven and then finish it on the stovetop. It takes a bit of time, and a little technique, but I’ll show you how to reverse sear a steak.
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Cast Iron Roasted Chicken
Cast Iron Roasted Chicken is one of the most delicious things you can put in your mouth. This technique allows you to cook a whole chicken with crisp skin and juicy meat in less than an hour. It is one of my go-to dishes, and all you need is a chicken, a cast iron skillet and a hot oven. This is less of a recipe and more of an introduction of a technique, so I’m going to keep the ingredients very simple. You can season this chicken however you want. This is something I make once every week or two, and I tend to season it differently every single time. Continue reading “Cast Iron Roasted Chicken”
These lamb kabobs are spicy and full of flavor. These kabobs will become a staple in your cookout arsenal for years to come. I’ve been making variations of this recipe for a while now, but this is my favorite version. If you can’t find ground lamb, you can use ground beef, but it won’t be as flavorful. Ground lamb has a stronger flavor that stands up to the herbs and spices better than beef. Ground lamb tends to be fattier than ground beef as well, which makes for a juicer kabob. The Serrano chilies are pretty spicy, you can substitute jalapeños ( jalapeños are a little bigger, so use a jalapeño and a half) for a milder kabob. Continue reading “Lamb Kabobs”
Easy Recipe for Chicken Tikka
A little background on this easy recipe for Chicken Tikka. When I started planning this blog I didn’t plan on cooking. This was going to be a restaurant review blog, focusing on smaller “hole in the wall” restaurants. One day I was at Ravi Kabob with a friend and made the comment, “If I could figure out this recipe, I’d eat this chicken every day.” As the words came out of my mouth, I realized that the blog had to expand its scope. I could tell the world about the greatness of Ravi Kabob, but unless they are in the Washington D.C. area, they’d never know what it tastes like. At that point I decided, I’m going to figure out this recipe. After multiple tries, I think I have something close.
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