Flexibility is a necessity when you have to cook for a large group.  Flexibility is essential if you want to buy main ingredients in bulk and be able to use them periodically without repetition.  One of the “must haves” around here is chicken breast.  It is easy to portion out and a veritable blank canvas when it comes to meal options – it works on the grill, with pasta, in salads (or as a salad), you can stir fry it or pan fry it, you can stuff it and ….. you get my point. Well, today... more

Bacon-Wrapped Tenderloin – The Prequel (the cutting and bacon-wrapping portion) Sometimes we avoid cooking certain foods because we think they need to be complicated or the main ingredient is too expensive. It would be a shame to try a new recipe with a high priced piece of meat only to mess it up and end up eating cold cereal instead. Well, here’s a simple way to take an intimidating cut (beef tenderloin) and turn it into the culinary highlight of the week for your family. Bacon-wrapped... more

Mention the word salmon to most people and they will most likely have a polarized reaction.  Either they hate it or they love it.  I have been in the lover’s camp for as long as I can remember.  The same holds true for the rest of The O6 (that’s what I call my family). Usually, once someone sides with the haters it’s a lifelong commitment, but I’m here to tell you that there is hope.  Case in point: a former roommate of mine, who also ranked in the top five “pickiest... more