Yes, fish piccata. Quick and easy, crispy yet saucy. Even though we cook fish for dinner once a week, it remains, in my mind, some sort of large chore. Let’s cook some fish. It’s good for us and not a huge chore at all, I promise.
Tuna Pasta has been a staple meal at our house for probably the past ten years. Special thanks to my good friend Erin for introducing me to the magic that is Tuna Pasta. This recipe is a variation on the original (tuna, pasta, mayo, celery, green onions), and, truth be told, I tend to throw whatever I have laying around in the fridge in a tuna pasta. Green pepper? Going in. Carrots? Why not? Last week we had some Greek salads so it just made sense to put the leftover Greek ingredients into a tried and true tuna pasta. Here we go!
Southwest. Tex-mex. Whatever you want to call it, it’s always delicious. Migas, if you’ve never had it before, is an egg dish centered around corn tortillas. Perfect for those leftover corn tortillas that sit in the fridge for weeks after taco night. That’s what happens at my house anyway.
I know you need that super quick, no fuss, no work dinner once in awhile. Maybe even more than once in awhile. I got you. It’s not too pretty, but it’s pretty tasty.
There are few foods in this world as comforting as a hot, steaming, fragrant plate of chicken tikka masala. But that’s just like, my opinion, man. I love how it makes my kitchen smell, I love eating it, and I love how easy it is to make at home. That’s enough talk, right?
Every summer I get just a little bit closer to mastering the grill. It’s like I’m slowly accruing experience points and when I made this pork tenderloin, it felt like a level up. Yes, I use this analogy quite often. No, I will not stop. That’s exactly what it felt like! It was perfectly cooked, guys. I took a bunch of pictures, but then I had to replace my phone, so I guess you’ll have to take my word for it. I made this with the intention of putting it in a pork fried rice (as in, it wouldn’t matter if I over-cooked it), but we ended up making a main dish out of it, using the leftovers for the fried rice. I highly recommend either way.
I know, I know, it’s a big claim. Just sit there. Keep reading. We’ve been making chicken fajitas for years and have tried many different recipes from simple and easy, to multi-step madness. This is the best and easiest recipe, by far. The marinated chicken comes out so flavorful and juicy, the peppers and onions come out perfectly cooked, wrap it in a tortilla and just try and tell me I’m wrong about them being the best in the world.