Day: April 13, 2020

Baking chicken breasts stuffed with guacamole is a very easy way to look like a champ in the kitchen. Baked chicken breast, either bone-in or boneless is I believe THE fundamental skill in the kitchen. Those who come to cooking late in life need to know how to bake chicken breasts first and foremost if they want to start feeding themselves and those they love. This versatile protein is probably the most popular choice the world over. Once you’ve mastered the simple breast bake the next obvious step is to start stuffing your chicken with delicious sides. It’s the easiest way I know to add variety to the menu… and look like a hero!

Having said all that, it’s an obvious next step to combine the world’s most popular side…

Baked Zucchini Ziti is a great idea for a Sunday dinner. Zucchini is the key to this dish which is generally used as a vegetable in savoury dishes. I was personally surprised to learn that Zucchini is actually a fruit and has quite a dense nutritional value. It’s peel is an excellent source of dietary fibre and provides all the benefits of fibre. It contains certain antioxidant and folate values, is an excellent source of potassium and has moderate amounts of vitamins A, C and B complex. This dish is a little fussier to prepare than most I recommend but, if you approach it in the steps I suggest, it comes together nicely and turns out to be very yummy.

It probably goes without saying but the most important benefit of…

My first Reuben sandwich came from an airport deli. To be precise, I was at D/FW Regional Airport, Terminal 2E (American Airlines), on a sunny spring day, in 1977. I wasn’t traveling and I wasn’t meeting anyone. I was there just for fun.

When I was a 12 and 13 years old, I used to ride my bike to the airport just for fun. That’s the sort of thing I did while other kids were playing sports or hanging out at the mall. Yes, I was a little odd.

In some ways, going to the airport, by myself, made me feel connected with other people. It was an interesting way to observe people, without being obtrusive. I imagined stories about the people I saw and dreamed about the places that they would go to and places they had been. I was living life vicariously by watching others but it poured…

This whole stay-at-home stuff is really weird.  I’m adjusting to it but I have to admit that it’s really hard to break the habit of trotting down the grocery store every time I want something that I don’t have in the kitchen. 

This time it was fresh baked French bread.

I wanted a Po’ Boy sandwich and perhaps the single most important ingredient of a Po’ Boy is an excellent loaf of French bread. I could have jumped in the car and raced down to the store to get a loaf of bread but I decided to resist the urge and improvise. Thus, the Po’ Boy burrito was born!

What I find interesting is that I had every other ingredient for a Po’ Boy, except the French bread.  Go figure.

This recipe makes 3 Po’ Boy burritos.

Ingredients for the remoulade sauce:

½ cup mayonnaise

2 Tbs dill pickles, chopped