A food blog with quick and easy recipes
How to clean and maintain cast iron pans is a question I’m asked a lot so I’m going to jump right in. Cast iron skillets are virtually indestructible. With proper care, your skillet will look brand new all the time. When cleaning, I never use soap or a metal utensil. Just water, oil, heat, and a…
Sesame ginger glazed salmon is a huge win for Asian inspired salmon. We eat salmon at least once a week. It’s our favorite fish because it’s versatile, flavorful, and good for you. We have a few simple go-to recipes, however recently I’ve been experimenting with more diverse ingredients. This recipe is a spin-off of my…
Pesto gnocchi with shrimp (pronounced nyawk-kee — I always want to say it phonetically), was of course inspired by Italy. Duh, you’re probably thinking, however the first time I experienced gnocchi and pesto together was IN Italy. Sure I’ve had pesto 1,000 times…and who doesn’t love a hearty dish of gnocchi? Such a simple dish, but so…
Back to the Prohibition Era cocktails. I just can’t get enough of them. This cocktail is a little different however, because it’s a specific variation of a classic that no one ever talks about. As a disclaimer…I’m not your typical gin martini guy. I love gin, but the idea of a dirty gin martini with…
The chicken parmesan calzone made its mark on my life in college. I went to Saint Anselm College in Manchester, NH. Probably unbeknownst to anyone reading this outside of New England. That aside, any student or alumni will be able to speak of their legendary calzones. I’m not sure I can articulate what makes them…
Bacon brussel sprouts—yeah I love ’em. Let’s be real, vegetables don’t always have to be the worst thing on your plate. If you or someone you love suffers from an irrational fear of vegetables, then there may be help. Do you often ask yourself, “what is this green stuff?” or “why are these on my plate?” I’ll admit…
Baked chicken chimichangas have long been my go-to weeknight Tex Mex entree. Honestly, I can’t say I’ve ever actually made it on the weekend. No idea why, it’s too good to resist. I’ve been making this recipe for a good six years and I can’t tell you why I haven’t shared it sooner. Traditionally, chimichangas…
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