The other week we had purchased these turkey cutlets on a whim. Outside of Thanksgiving and Christmas, we don’t really cook much with turkey. And a turkey cutlet at that. A breast or a whole bird I can handle, but a cutlet? Feeling uninspired, I turned to the Google to answer my cries for help and the L.A. Times answered. While all of their suggestions sound delicious, I could only pick one. This is that one. Kidney Bean was there, as he so often is, eating a snack while his parents prepare... more

1 1/2 pound turkey cutlets Salt and pepper to taste 2 eggs 2 tablespoons milk 3 cloves garlic, minced 1/4 cup chopped fresh parsley 1 cup all-purpose flour 2-3 cups dry bread crumbs Olive oil for frying Lemon wedges Salt and pepper both sides of each turkey cutlet. Whisk together eggs, milk, garlic and half of the parsley. Place flour, egg mixture and bread crumbs in separate shallow dishes. Dredge turkey cutlet in flour, shaking off any excess. Dip into egg mixture and then coat evenly with... more

I was transported back to 1987 today, except I was the same age as I am today and in awe of Richard Dean Anderson, who had just saved the day and pulled a classic MacGyver by getting the car started using nothing but the power adapter wiring from the tape deck, some discarded plastic, a twist-tie and a screwdriver, just in time for us to escape from the antagonist’s carefully laid trap. Then I snapped out of it and realized that it wasn’t 1987. It was 2009, and Richard Dean Anderson... more

I suppose I could think of and share a reason why it would be called Texas caviar, but the point is that there are no fish eggs in it. I like to think of it as salsa that has been kicked up a notch or two. In fact, it’s been changed so drastically, I dare call it a salsa. My sister’s friend brought this to a birthday dinner a few years ago. I was instantly hooked. It’s tasty, interesting, flavorful and packed full of protein. There are beans. There are enough beans for this... more

20-ounce can hominy, drained 14-ounce can black beans, rinsed and drained 14-ounce can pinto beans or garbanzo beans, rinsed and drained 1/2 large red onion, diced 3 tomatoes, diced 2 jalapeño or serrano peppers 1 green pepper 1 chile pepper 2 small sweet peppers or banana peppers 2 cloves garlic, minced 1/4 cup red wine vinegar 1/3 cup olive oil 1 lime, juiced 2 teaspoons kosher salt 1 teaspoon ground black pepper 1 teaspoon oregano 1/4 cup cilantro, finely chopped Add all ingredients to a bowl.... more

Before this becomes irrelevant – and maybe it already is – I wanted to share some of the culinary delights ate the fair this year. Reflecting back on it, we kind of decided it was a mild year for us. I mean, we didn’t go for the ostrich or the alligator, bacon-on-a-stick or even deep-fried Oreos. There’s always next year. From left to right, top to bottom: 1) Chicken pesto crepe, carnival ride at night, the Giant Slide, Skyride 2) Cheese curds, sharing our lemonade with a bee,... more

While this lemon chicken pasta salad could function as a side dish or a potluck item, we eat it on top of a bed of organic spring mix greens as a meal. It’s fantastic paired with garlic bread or pesto cheese bread as well or even just a few raw vegetables for dipping. It’s easy to make ahead, and it stores well in the fridge. As with any creamy pasta salad, it absorbs the moisture the longer it sits. If this bothers you, simple stir in a tablespoon of milk or two tablespoons of ranch... more