Feb 28
For the past few years I have been developing what I believe to be a nice balance of seasonings for ground turkey to make a flavorful burger. Whereas a ground beef burger requires little in way of seasoning except salt and black pepper to bring out the natural flavors of the meat and melted fat, …
Feb 27
I wonder at times if all the potential combinations of ingredients have been tried at one time or another and then in turn available for viewing on the internet? Likewise, how many possible combinations of pasta sauces are there using traditional Mediterranean ingredients? A few years ago when rummaging through the pantry and refrigerator, I …
Feb 21
I was never a fan of Portabella Mushrooms. Not because I do not enjoy the complexity and earthy flavor that different mushrooms provide to a dish. More because Portabella Mushrooms had become too popular and for some inexplicable reason each time I ate one, someone had marinated it in balsamic vinegar for far too long. …
Feb 20
Before I began writing this post to the blog, I had the impression that Chicken Cordon Bleu was a chicken dish of French origin. Given that my rendition of the dish is a little different then how Chicken Cordon Bleu is normally prepared, I thought a little research on the topic of this post was …
Feb 19
Just as Peanut Butter and Chocolate is a match made in heaven, so is the combination of a seasoned breaded chicken cutlet, marinara sauce and melted mozzarella cheese. Unfortunately, multiple decades of Italian-American restaurants serving heavily breaded chicken breasts, smothered in too acidic tomato sauce and either too little or too much melted mozzarella cheese …
