What ingredient always makes a recipe better? BACON! Everything always seems to taste better if you add bacon. 😀
Honey Glazed Chicken Cigars with Bok Choy, Broccoli and Saute Pineapple
Do you loathe your OWN 5 O’CLOCK RUSHÂ and the question: “Mom, what is for dinner?”
Don’t worry many home cooks feel that exact same way.
As a Culinary School graduate and then working in restaurants, hotel and catering kitchens, what simple technique did I learn and NOW PRACTICE that is used by restaurant chefs to how they are able to deliver so many different dishes to your table in a small amount of time?
Want to know the Chef’s secret? Read on for the answer
It is the end of April and today’s weather is not Spring-like. Since this weather has been dragging, a friend of mine called it “sprinter” (spring/winter) LOL!
On Mondays, I try to cook a “meatless” dinner whenever possible. After sorting through my pantry and fridge, I decided to make vegetarian chili. And for that friend SL, I’m calling it “Sprinter” Chili 😉
Homemade Vegetarian Chili
Spring has yet to really appear in south-western Ontario. And the last couple of days have been cold. This kind of weather always calls for homemade soup.
Thank goodness I believe and have a well stocked pantry and freezer for least last-minute dinners and creative moments.
I apologize that the pics aren’t up to par 😦 I wanted to eat my dinner hot 😉
Homemade Tomato Soup with Crab and Goat Cheese
Since I began my culinary adventure many many moons ago, I have a mast quite the collection of pots, pans and gizmos and to be completely honest, it borders on hoarding tendencies with regards to kitchen gadgets. My kitchen drawers, cupboards and counters are cluttered with these trinkets some from late-night infomercials.
Other than my set of great well made Knives | Zwilling J.A.Henckels consisting of a chef, a serrated (bread), a boning and a paring knife.Â
There’s one piece of kitchen equipment that I use more than any other.
That would be AÂ Cast Iron Skillet
One of the most important reasons I love my cast iron, it does such an amazing job of evenly distributing heat that you’ll never have a really bad hot spot on it so half of your food is burned and the other half raw. That is a cook’s nightmare.
the 5 o'clock rush 