Using a single frying pan, a spatula, a serving platter, and a few simple ingredients, you can whip up this delicious, nutritious meal of salmon and zucchini. Even with prep work it’s only 30 minutes from start to finish. Continue reading “30-Minute Salmon and Zucchini”
Here’s a great, but rather complicated article on how to make the simplest of deliciously roasted meats – the basic roast chicken.
Read the article if you want a deep dive into the numerous ways you can make this wonderfully succulent food. Or just follow my very simple recipe below and be done with it. Continue reading “Basic Roast Chicken”
When you roast chicken thighs with the bone in and skin on the result is a much more flavorful meal. This recipe calls for adobo seasoning and pico de gallo so it has a Spanish flavor, but using different combination of seasonings and toppings you can achieve a wide variety of flavors.
As soon as I get a chance to post my photos of the actual food, I will. Hopefully by this weekend. We are using a pot roast slow cooker sauce to make stew. The main difference is using cut up beef instead of the whole slab that you then have to slice before serving. I like the stew better because the meat takes on more of the flavor of the sauce.
I’ve been making coffee cup eggs for years but I recently decided to amp it up with some spinach. That way I could start getting my daily servings of veggies right from the get-go. Plus all that protein keeps me full until my mid-morning snack 3 hours later.