Sesame Ginger Garlic Chicken

Sesame Ginger Garlic Chicken

In the past, I had conflicting emotions regarding skinless, boneless chicken breast. I'm aware that many people consider it to be the simplest, most approachable cut of chicken to prepare, but I've witnessed it go horribly wrong far too often to concur. It is challenging to cook properly because of the irregular thickness and shape; by the time the thickest part's core is fully done, the other portions are overcooked. Additionally, without the bones to protect it from direct heat and the skin to keep it moist as it cooks, the meat is extremely susceptible to drying out. But you can easily overcome the drawbacks of skinless, boneless chicken breasts. Bring them to a flat, even thickness by pounding. It becomes a "paillard" once it has been pounded. It cooks amazingly.

Serve with roasted sweet potatoes and zucchini on the side for welcome pops of color.

“Good food is very often, even most often, simple food.” ― Anthony Bourdain

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Little Pie Company

When I read a review of the Little Pie Company's Sour Cream Apple Walnut Pie by Maggie Hoffman, Serious Eats Editor, that says, "Would eat it for breakfast, lunch, and dinner" I was sold. I have to try that pie.

Purchased two little pies, one Sour Cream Apple Walnut Pie and one Banana Coconut Cream Pie. Both pies were excellent but hands down their signature Sour Cream Apple Walnut Pie is what will get me returning to their store. Little Pie Company not so little in taste.

Desserts are like mistresses. They are bad for you. So if you are having one, you might as well have two. –Alain Ducasse

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Chili Con Carne

On a chilly, rainy day, what could be a greater cause for preparing a pot of chili? I've been questioned in the past about the beans I use for chili. I enjoy kidney beans because of their firmer, less readily breakable skin. I also know that corn is an unusual addition to chili, but it's my way of adding color. Of course, no chili is complete without some steam white rice.

After all is said and done, I realize that a lot of life's joy is spent with the people we cherish and our favorite foods. And the sweetest possible end would be a box of chili to take away for them.

"Next to jazz music, there is nothing that lifts the spirit and strengthens the soul more than a good bowl of chili."- Harry James

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Beef Stew Plus Corn

I was taken aback when corn on the cob was included among the ingredients in a chicken stew recipe. Why not try it with my beef stew, I reasoned? I'm pleased I gave it a shot. You ought to do the same. That adds some great flavor.

“Food is not just eating energy. It’s an experience.” – Guy Fieri

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Pepper Steak and Onions

There is no doubt that cooking has gotten more efficient. I've been putting more of an emphasis on making great, straightforward dishes that are also quick to prepare, like this marinated beef, which takes very little preparation time and is really flexible. It is intended to be grilled or pan-fried on a cooktop. The marinade goes nicely with beef, chicken, or pork. It's a great main meal for a busy weeknight.

The type of beef is crucial. My preferred cuts are trimmed hanger steak or boneless short rib, but top sirloin, rib eye, or skirt steak would also work nicely in this recipe if they are tender and well-marbled. The secret is to slice the meat thinly so that the marinade ingredients may be absorbed rapidly.

“There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will.”― Robert Frost

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Fried Chicken with Orange Rosemary Sauce

Finding the best chicken dishes is something I do frequently. Naturally, those that are quick and simple, but also those that are just the most delectable chicken dinners, the kind that you want to prepare often.

"Know how to garnish food so that it is more appealing to the eye and even more flavorful than before." Marilyn vos Savant

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