To smother meat means to cook it low-and-slow in rich gravy until the meat becomes ridiculously tender. And let me tell you, these smothered pork chops ARE ridiculously tender. And the gravy is ridiculously good – rich, flavorful, with a nice tang and a touch of heat. It’s so good, in fact, that I won’t be surprised if many of you will be shamelessly licking the leftover gravy off the plate....

From start to finish, broiled pork chops is one of the easiest and tastiest pork chop recipes there is. Pork chops are usually best when cooked fast over high heat. This recipe is exactly that: a quick broil under high heat that takes just a few minutes per chop side, resulting in tender and very juicy meat. But that’s just a small part of it. What really makes these broiled pork chops really is the homemade Creole seasoning that adds a ton of flavor and broiling on a cast iron pan or a griddle....

My wife loves cooking shrimp, this is one of her favorite recipes. Once you try it, you’ll know what I mean. Quick, high-heat cooking serves shrimp best. It gives it the most flavor without overcooking it. That’s why grilled or pan-seared shrimp is so flavorful. Broiling is another great cooking method for shrimp, though, unfortunately, it’s quite underutilized. We like serving this shrimp as an appetizer or as party finger food....

I’ve made dozens of them in the past and have accumulated quite a few very good recipes. But this specific recipe is what I consider to be one of the best, if not THE BEST chicken pot pie recipes. It makes a seriously delicious chicken pie. How to make chicken pot pie? It’s quite easy to make a chicken pot pie. It’s a little harder to make a great tasting chicken pot pie where all ingredients just work together perfectly well....

The biggest challenge with oven baked bacon-wrapped chicken breast has always been to crisp up the bacon and make it render as much fat as possible. If you’ve tried it, you know it’s practically impossible. The bacon always comes out kinda soft, kinda fatty and chewy. But here is a little trick to fix that problem in a matter of two minute: sear your bacon-wrapped breasts before baking. After some trial and error I ended up using the very same approach I use to make my popular Crispy Oven Roasted Chicken Breast and other recipes....

Would you like a healthy, balanced smoothie that tastes like a dessert? Have it instead of a piece of berry cake, chocolate coffee cake, or decadent zebra cake? Here is my strawberry banana yogurt smoothie recipe that gives you just that. It’s high in protein and vitamins, low in fat, and most carbs come from fresh fruit. The best thing is that it’s absolutely delightful. My kids love it. They say it tastes like melted fruit gelato....

This recipe reminds me of my slow cooker chicken for its simple yet rich flavors. I went light on seasonings to let the beefy flavor of brisket shine. Onions and garlic added a touch of sweet and savory flavor. The best part was the texture of the brisket. So tender and succulent it was that it practically melted in your mouth. I love my smoked brisket bit it just can’t compare to braised brisket in the tenderness and succulence department....

How hard is it to mess up a screwdriver drink? It’s not that hard actually. You may ask, what’s so hard about mixing two freaking ingredients and ice together, dude? Are you nuts? I’ve been making screwdrivers all my (hopefully just adult) life and it’s dead easy. Well, you may be right. Maybe I am right too. Let me explain. You see, I love screwdriver cocktails for their simplicity and super refreshing taste, and make them more often than any other cocktail....

Thai Tom Yum Soup, full of herbal flavors and vibrant colors, with sweet, spicy and sour notes. This soup is at the top of the list of my favorite Asian soups, along with pho bo soup. This soup is incredibly easy and quick to make too. It only appears to be difficult to make. However, once you have all the ingredients in place, it literally takes less than 10 minutes to cook....

Chicken francese, despite the name, is a 100% American dish. Supposedly, it was invented in 1970s in a small restaurant of Rochester, NY and has since been made all over the US and beyond. As I mentioned above, if you are a fan of chicken piccata, chicken francese will offer you similar lemony tang with buttery mouth feel. Only it does more, it comes with a beautifully browned crust, soaked in a delightful lemony-garlicy-buttery sauce....

We make this salad all year round, even during winter. I often hear tomato and cucumber salads being labeled as ‘summer’ salads. I couldn’t disagree more, unless you think of them as a piece of summer during cold winter days. You have to taste this salad to know why it’s so special. The base recipe for this salad supposedly originated in Italy and had been passed down from generation to generation for many years....

This broiled steak recipe is so good that it’s probably even better than my favorite stove top steak because of better caramelization, better flavor and those amazing grill marks. Well, it’s at least as good, but so much better than any broiled steak I’ve made in the past. The secret to making a great broiled steak Purely accidentally I tried broiling my steaks on a pre-heated cast iron griddle. The results were quite impressive....

Unlike in most chicken and biscuits recipes, I bake the biscuits separately. Doesn’t it make sense to bake them separately? It makes perfect sense to me. First, you get both biscuit tops and bottoms crispy, not just the tops. The more crispy surface, the better, no? Secondly, when baked without chicken in the oven, which introduces a lot of moisture, biscuits will brown much better. I keep talking a lot about the biscuits here, but that’s because they are as much of a star in this recipe as the creamy chicken....

This dish originates from Armenia and is called ‘moshambuir tapaka’. If you’ve been reading my blog long enough, you know I am a big fan of the Caucasian dishes. Many of them are very simple yet very flavorful, and tend to use a lot of vegetables, nuts and herbs. Traditionally, you can use any part of the chicken in this dish. In fact, a typical ‘moshambuir tapaka’ would use a whole young chicken cut into pieces....

Every home cook should have a good beef fried rice recipe because it’s super simple and quick to make, it’s delicious, can be frozen, and it tastes great reheated the next day, or even 3 days later, making it a perfect candidate for cooking ahead. With that said, here is my best beef fried rice recipe that is so good and so satisfying that your family will love you for it....

This oven roasted turkey breast is so crispy-skinned, so tender and super moist on the inside that it usually gets devoured within 15 minutes in our family. Depending on the breast size, of course. It’s also very flavorful throughout, thanks to the brine it spends a few hours in. There is nothing worse than biting into tasteless, dry flesh. Well, it’s not the case here. Not by a long shot....

Shrimp is a specialty of my wife’s. She has dozens of incredibly tasty shrimp recipes in her arsenal, like the broiled shrimp. This recipe is no exception. Every part of this dish is super flavorful and a joy to eat. It takes a bit of extra work, but it’s so worth it. In this recipe, shrimp is sauteed in butter with garlic separately, until just done. You can, of course, add raw shrimp to the pasta with the sauce and cook it like that, but the shrimp won’t be nearly as flavorful....

Roasted turkey breast is one of my favorite dishes, not only for Thanksgiving, and I am constantly experimenting with new cooking techniques and flavors for it. This recipe is definitely one of the best roasted turkey breast recipes I’ve ever tried. Ah, the wonders that garlic, butter and fresh herbs do to lean white poultry meat… Prepared this way, the breast meat comes out of the oven very tender and moist, which is a huge accomplishment with such a lean type of meat....

Tender and delicate veal scallopini served with delicious, creamy mushroom, Italian herb and wine sauce. Add some heirloom tomatoes for more flavor and serve with your favorite side dish. The sauce alone will knock your socks off! A definite must try! When I am looking to make a quick, tasty and healthy dinner, I turn to chicken breasts. I suppose that’s what most of us do. I also like chicken alternatives, like pan-fried pork chops that can be prepared in a matter of minutes, or salmon piccata....

Many bacon-wrapped pork tenderloin recipes seem to have two things in common that I can’t force myself to agree with: use of generous amounts of sweeteners like brown sugar or honey and skipping pan-searing prior to roasting. For pork tenderloin to taste great it doesn’t need to be covered in a thick layer of honey glaze. I find that it overpowers meat and seasonings and ruins the flavor profile. I also find that subtle sweetness from onions, shallots or fruit, like peaches, is much more appropriate and interesting....