• caesar pasta salad
    Lunch

    Chicken Caesar Pasta Salad

    Caesar Salad is probably one of the most universal salads out there. The problem is there is really only so much to do with it. That’s where this idea for the pasta salad came from. I love a good pasta salad for lunch so this recipe was born. I made caesar salad dressing a little while back and was definitely looking to give it a try again. I went with the traditional method (basically making mayo from scratch). The proportions this time around worked out even better. I also kept it a little simpler leaving out extra vinegar and capers, but added a little grainy mustard. The great thing about…

  • grilled shrimp taco
    Dinner

    Grilled Shrimp Street Tacos

    Rob and I could not stop quoting the Good Place the whole time we were making these tacos. Whether we were calling them “Shrampis” or joking about white chocolate sauce on them, we were laughing almost the whole time. I have recently started liking shrimp and I still don’t always like it. I really like them grilled or seared with a sauce. While eating out, I recently had a Korean shrimp taco that was awesome and that is what sort of inspired me to make these. I did stick to a more traditional flavor profile for this one with a lime-jalapeno marinade to start. To note, I didn’t let it…

  • chicken milanese
    Dinner

    Chicken Milanese

    Milanese is in theory a super simple way to prepare chicken or veal. In practice, Milanese can take many forms or techniques. Unfortunately, not all of those work as well as some others. Thankfully for all of you reading this, I have picked up a few tricks that work pretty well with a little trial and error. So, first the basics: Milanese is basically pan-fried breaded cutlets. Its effectively the Italian form of schnitzel. Typically, you will see Milanese as either chicken or veal and it tends to be served with a lighter side like the salad I paired this with. I dressed the salad with a mustard and champagne…

  • Provencal Roast Branzino
    Dinner

    Provencal Roast Branzino

    This Roast Branzino was Rob’s other fish experiment when I was on work travel last week. He was looking for a new flavor profile and preparation to try out since he knows that I do actually like Branzino. I actually ordered it once when we were in New York and I loved it, so Rob has been wanting to make it again for me. For this roasted recipe, he was looking to mix things up with a French flavor profile. He had done a pretty standard Mediterranean-style before; plus with Branzino being a very Italian fish, he wanted to make it different. When he texted me with how he was…

  • Vinaigrette
    Basics,  Recipes

    Technique: Vinaigrette

    For this post, I wanted to focus much more on the technique than any particular recipe. In all honesty, vinaigrette may be one of the most versatile things you can make and focusing on a single recipe is too narrow. Vinaigrettes are a great way to experiment with flavors and do it in a way that doesn’t weigh down a dish. The term “vinaigrette” also seems to be used a lot to describe any kind of light sauce or dressing. While a good way to get that point across, its not really accurate and I want to highlight the true vinaigrette with this post. Don’t get me wrong, many “vinaigrettes”…