Author: BRAdmin

Challenging Chicken Chicken is typically such an easy meat to incorporate into various dishes, but I always have trouble with it. Tonight, I made a straightforward curry: I sautéed high-quality free-range chicken breasts cut into chunks, along with some onions and peppers, and added the sauce. After gently simmering for 10-15 minutes, I served it…

What can I create using Brussels sprouts and green beans? I recently picked up a bag of Brussels sprouts and green beans from the local food pantry, along with some mini bell peppers. I’m looking for a meal prep idea that I can pack for work, but I’d prefer to mix things up so I…

Spring Dessert Ideas Needed! As a young man who enjoys cooking, I’m just starting to embrace seasonal ingredients. While I have a grasp on a few basics, I often find that American grocery stores make it tough to know what’s in season or what’s traditionally enjoyed. I’d love your recommendations for spring-inspired desserts or sweet…

I’m starting with a 4.5 lb boneless, skinless turkey breast that I received as part of my CSA, likely from some frozen turkeys. It’s not a whole breast, and without skin or bones, I’m wondering what to do with it. I have a crockpot, air fryer, pressure cooker, and the regular oven and stovetop at…

I’m making Knorr spinach dip in a pumpernickel bowl today! Any tips or suggestions?

Happy Fat Tuesday! Time for some delicious Cajun cooking! While I’m not observing Lent (I’m not even Catholic), I can’t resist an excuse to whip up a tasty dish. Here’s what I’m making: – Zatarain’s Red Beans and Rice (1 box) – Andouille sausage (13.5 oz) – The Holy Trinity: 2 bell peppers (one red,…

What can I prepare with black-eyed peas? I bought some on a whim and am now uncertain about how to cook them. (Rest assured, no artists will be harmed in the making!)

Strange Stripe on Salmon Hello, everyone! I purchased frozen salmon for the first time yesterday and let it defrost in the fridge overnight. When I checked it this morning, I noticed some unusual brownish areas in the middle, which I’ve never encountered in fresh fillets before. Is it safe to eat? I’m not sure how…

I’ve been experiencing some burning in my shoulder due to poor ergonomics. For taller cooks out there, how do you adjust your countertops to suit your height? Mine are about 3-4 inches lower than my hips, and I’ve managed until now, but recently I’ve noticed discomfort in my shoulder after prepping ingredients. I’ve been using…

What’s going on here? It seems like potatoes are molding within a week, while loaves of bread last for months without any sign of spoilage. Is anyone else noticing this trend? I remember when a bag of potatoes could sit in my cupboard for ages, while a loaf of Mrs. Baird’s white bread would start…