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The 2-Ingredient Cocktail Everyone in Lisbon Is Drinking — Travel Intelligence

I have always said (mostly to myself, but also to anyone who will listen) that Europeans are the best day-drinkers. They have always managed to strike the right balance of refreshing and relaxing that comes from a drink that is just boozy enough. Consider Italy's Aperol Spritz or Spain's Rebujito, a mix of sherry and lemon-lime soda, or the Kalimoxto, a combination of red wine and coke that's popular in Basque country.

My recent trip to Portugal confirmed my theory — and introduced me to a two-ingredient cocktail that will serve me well as summer turns to fall.

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Recipe: Baked Parmesan-Crusted Chicken — Quick and Easy Weeknight Dinners

(Image credit: Joe Lingeman)

When I want to take basic baked chicken up a notch (which is most of the time), I have a duo of ingredients I know I can turn to for crispy, flavor-packed results every single time without fail: nutty Parmesan cheese and crispy panko. This power couple turns mild-mannered chicken breast into a weeknight dinner that hits the table with pizzazz. Mixed with garlic and a pinch of herbs, the Parmesan and panko blanket each piece of chicken with a textured coating that packs an irresistible crunch. With a savory taste that's just the right balance of salty, nutty, and fresh, your routine of baked chicken for dinner just got a two-ingredient upgrade.

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Recipe: Honey-Garlic Chicken Stir Fry — Quick and Easy Weeknight Dinners

(Image credit: Joe Lingeman)

Inspired by our basic method for chicken stir-fry, this is my go-to solution for turning a pack of chicken breasts into a wholesome weeknight dinner that's packed with flavor. Thin strips of chicken get a sharp sear from the wok before shacking up with a mess of tender veggies and a savory sauce accented by honey and garlic.

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How To Make the Best BBQ Baby Back Ribs in the Slow Cooker — Cooking Lessons from The Kitchn

(Image credit: Joe Lingeman)

You could easily take a rack of ribs, drown them with a bottle of your favorite barbecue sauce, set the slow cooker to low, and come back to tender, juicy slow-cooked ribs in five to six hours, but those ribs wouldn't hold a candle to the ribs that come off the smoker or a grill.

I make smoked or grilled barbecue ribs only once a year because they take almost a full 24 hours to prepare. But following a hunch that I could take some key steps from BBQ ribs and use them for ribs destined for the slow cooker, I found that these slow cooker ribs taste just as good in their own right as barbecued, and that I'd actually make them more than once a year and now you can too.

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How To Cook Golden, Juicy Chicken Breast on the Stove — Cooking Lessons from The Kitchn

(Image credit: Joe Lingeman)

There are as many variations on cooking chicken breast as there are cooks, and I'd say that is a very good thing, as it ensures we never grow tired of this dinner staple.

Pan-seared chicken breast, cooked in a little oil with salt and pepper and finished with a generous knob of butter, is the first way I learned to cook chicken and a technique I always go back to. The resulting chicken has a golden-crisp exterior with a still-juicy interior, and is just as welcome served with steamed vegetables as it is atop creamy Alfredo pasta.

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Recipe: Easy Bruschetta Chicken — Quick and Easy Weeknight Dinners

(Image credit: Joe Lingeman)

In the hierarchy of appetizers you will find bruschetta, with it's juicy chopped tomatoes, sweet basil, and pop of tangy balsamic, firmly planted at the top of my list — especially now when near-perfect summer tomatoes are still hanging around. Bruschetta is far too good to be reserved for appetizers alone, which is why I'm adding it to my meal plan to give an otherwise boring chicken dinner a big upgrade. It's a meal that's easy enough to tackle on those nights you don't really feel like cooking.

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