Move Over, Burger and Fries

I love a good burger and fries, but often times the fat and grease outweigh the deliciousness of a juicy beef burger and fried potatoes. Enter the turkey burger with roasted cauliflower. Turkey burgers can be tricky to make because they easily dry out, and you really can't undercook them because nobody wants to or should eat rare turkey meat. If done well, turkey burgers are a great alternative to beef.

Pork Chops, Brussel Sprouts, and Potatoes: Redux

Part of the difficulty in maintaining a food blog is coming up with original ideas for dishes. Some of my favorite ingredients have already been covered on the blog this summer: pork chops, brussel sprouts, and potatoes. The beauty of cooking is that you can take the same ingredients, cook them a different way, and have a totally different meal.

Asian Style Roasted and Steamed Fish

White fish and Asian flavors go very well together. I like to use soy sauce, sake, mirin, and other Asian seasonings on white fish because the fish absorbs the flavor really well and the light flavor of the meat lends itself to those salty flavors.

Crispy Chicken, Creamy Kale, Melty Mushrooms

Mixing and matching textures in a dish can bring the quality and experience of eating up to a new level. Chicken is a really great meat to play around with textures. The skin lends itself to crisping so well, and when done right, the skin can be a crispy compliment to the textures around it, both the sides of a dish and the meat itself.