Less Fuss, More Food
Roasted Balsamic Beets with oranges and goat cheese or feta are wonderful. They look beautiful, they’re tasty, and if you’re lucky, they’ll start some type of passionate debate about their flavor profile. I like beets in every form, sweet, savory, or a tangy combination of …
These Grilled Cheeseburgers are my base template for great burgers. They’re excellent as is, but also fun to embellish with the whim of the moment. Add in some green chilies, bacon, onions, or roasted garlic to put a fun spin in the mix, or on …
Pork Loin and Pineapple Salsa is a fun variation on cedar plank grilled pork loin. There’s an ongoing debate in our house about fruit, and specifically pineapple in traditionally savory applications. I’m all for working in tropical fruit whenever possible. In fact, 3/4 of our …
Peanut Curry Flank Steak from Weber’s Big Book of Grilling is one of my favorite flank steak preparations. We found this recipe years ago and have made it on a regular basis ever since. The marinade is a little spicy, a little sweet, savory goodness …
Ahi Tuna Poke is a simple, fresh, Hawaiian seafood salad lightly dressed in a soy based sauce. We’ve been making this recipe for over a decade. We occasionally vary it with the addition of other types of fish, the base is always the same. This …
Sautéed Cabbage is a super easy go to side for a quick weeknight dinner. It’s a simple but delicious side to make when I’m out of ideas and energy. This is perfect for your Saint Patrick’s Day dinner. And, if I’m making colcannon, this is …
Grandma’s Coleslaw is a creamy and crunchy salad with a great balance of tang and sweet. It’s excellent with meals that are overly rich or heavy for a fresh contrast. My grandma’s recipe is my standard although we’ll occasionally switch up the dressing a bit …
Overnight Orange Yeasted Waffles are crisp on the outside, fluffy and soft inside, and delectable. The only drawback is remembering to start them the night before. But, it is so worthwhile when we do remember to put these together and stash them in the fridge …
Korean Short Ribs have been a journey for us. The first couple of times we cooked them I wasn’t a big fan. I thought they were too chewy and not worth the effort. But, I was convinced that I was missing something so we tried …
I have a love hate relationship with Brown rice. It has not been a household favorite, not because we don’t like it, but because I’ve undercooked it many times and it’s been disappointing. I tend to reach for jasmine, basmati, or plain medium grain white …
