Monthly Archives: August 2009

Buffalo (Soldier) Chicken Cheesesteak

Last week, Michelle ditched me for a chance to go out with the girls.

“That’s cool. Fine,” I said.

Then the wheels in my head started turning. Yep, I was going to make the most of my night alone. Here was part of the final product:

A cheesey sandwich on fresh bakery bread, toasted under the broiler.

A cheesy sandwich on fresh bakery bread, toasted under the broiler.

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Hearts of Palm Salad

What the hell is a heart of palm? Ummmmm …. awesome!

It has the taste of an artichoke heart but with the texture of asparagus. It comes in a can, so you don’t have to worry about preparation. And it makes an easy, tasty salad that is a sure-fire crowd pleaser.

We were interested in the so-called Heart of Palm. It was pretty tasty. Try it!

We were interested in the so-called Heart of Palm. It was pretty tasty. Try it!

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Steakhouse Chicken

I think we probably have 1,000 rubs and marinades in our recipe box at this point. Maybe you do too. But you need to add this one to your rotation.

I’m calling it steakhouse chicken, because the smell coming from the stove had me half convinced I was in for a nice, juicy T-bone. But nope. We went all healthy on you.

They didn't look like much. But Mike wasn't about to throw away chicken without trying it first. He did. And it was good.

They didn't look like much. But Mike wasn't about to throw away chicken without trying it first. He did. And it was good.

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A Beany Pantry Meal

Right before we went on vacation, we were at a loss for meals to make. We didn’t have a whole lot of freshness in our fridge and we were trying to save money for our trip.

So we went digging in the pantry. What we came up with doesn’t look like much, but it tastes great and cost practically nothing.

It's kin to the filling in our veggie burritos, except spicier and sans tortilla.

It's kin to the filling in our veggie burritos, except spicier and sans tortilla.

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Chesapeake Shrimp and Pasta

We were fanning through a food magazine last week and our page turning was ground to a halt by the sight of seasoned shrimp on a thick bed of pasta.

Yeah. Give. Want.

Then we started looking at the recipe. It was slightly complicated side for our tastes. We dumbed it down and made it fool proof.

What makes it Chesapeake? The shrimp are coated in a mixture of Old Bay and other spices.

What makes it Chesapeake? The shrimp is coated in a mixture of Old Bay and other spices.

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Farm Stand Chili

Hey, friends. If I had to guess, I’d venture that at some point in the past few weeks, you’ve been back-to-school shopping. Or at least thought about it. Even though the thermometer might signal that yeah, it’s still very much summer, we have autumn on the brain.

Good thing we got a recipe for that.

It's beer chili with a side of beer!

It's beer chili with a side of beer!

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Sweet and Tangy Carrots

Get ready to make one of the easiest and tastiest side dishes you’ve made in a long time.

It’s sweet and tangy carrots. They serve up the kind of flavor that tickles the base of your jaw, followed by a muddled combination of “OoooooMmmmmm.

These carrots take a lot of ordinary ingredients and turns them into a unique side dish.

Served with Feaston's Ginger Salmon, it makes a great Asian-inspired dinner.

Served with Feaston's Ginger Salmon, it makes a great Asian-inspired dinner.

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