Easy-bake Chicken

Weeknights can be the worst for cooking.  An exceptionally long day at the office (and really, who doesn't have a lot of those these days) and the idea of spending any time in the kitchen just sounds like a nightmare.  You…

Olav's Wok

 A conversation came up the other day about stir-fry, and woks in particular, and there seemed to be some confusion (and maybe a bit of fear) about the two.  Thankfully, it's not that hard, there are just a lot of…

Japanese Curry paste

This is kind of a departure for me, as I'm writing about a box of stuff that you buy at a store.  In my defense though, it's a box of curry paste that, although the integral ingredient is probably not…

Cajun' Grillin'

So, I'm going to tease you with a pretty bacon and chicken sammich, but that's not actually what I'm going to talk about. See, the sammich is plenty tasty, but it's a chicken breast, lettuce, tomato, bacon on a roll….

For some reason it seems like a lot of people fear lasagna.  I have some theories, but I'll reserve them for a minute. Lasagna is, at the root, pretty simple.  There are variations on how many layers, and the like,…

Bacon Cheeseburger with Beer-Battered Onion Rings

So, grilling season is fast approaching, and since the weather is actually 'nice' this weekend, I figured it was time to come out of the gate roaring like a lion.  To that end, here's a completely scratch-from-the-ground-up bacon cheeseburger with…

So, Kat came home today with a packet of "Perline Pasta & Prosciutto" from Trader Joe's today, and strongly intimated that we should make this for dinner. I look at the packet, and the suggestion is 'serve with your favorite…

Tonkatsu

No really.  It's not as odd as it sounds.  If you've ever had a German schnitzel or an Italian Milanesa this wouldn't be that far off. That's because the roots of katsu comes directly from these European dishes – a…

Well, canned tomatoes that is.  Since I'm making scratch sauce for Chicken Parmesan tonight, I thought it would be a semi-interesting subject. Because, not all tomatoes (canned or otherwise) are created equal.