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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