Boneless, skinless chicken breasts are the workhorse of weeknight dinners in my kitchen. They’re inexpensive, relatively quick to cook and like a blank canvas they take on the flavor of whatever you pair them with. They’re also extremely versatile. You can serve them on their own, sliced and piled on top of a salad, → Hungry for more?
Chili and I go WAY back, as evidenced here and here, but as much as I love beefing it up, so to speak, with chicken, ground turkey or beef, now and then I get the urge to get my vegetable on. This Sweet Potato & Black Bean Chili hits the veggie sweet spot. It’s → Hungry for more?
Chef Danielle on Great Day Washington! I got to hang out with my friend, Meaghan, and the rest of the team at WUSA 9’s Great Day Washington to share a simple Valentine’s Day menu you can enjoy with your sweetie at home! Get the recipes below. Mahi Mahi with Vegetables & Garlic Chive Butter → Hungry for more?
I keep a bag of frozen shrimp, already peeled and deveined, in my freezer at all times. It’s become a staple in my kitchen. Why? My peeps love them and I love that they’re quick to thaw, even faster to cook and it doesn’t take a lot of effort to make them taste good. → Hungry for more?
I know. I know. We’re not supposed to fry. The fat. The calories. The bad stuff. But every now and again you need a little crunch in your life and these Mini Fried Oyster Po’ Boys will give you just that. Crispy, crunchy life. How do we create this life-giving crisp? We pan fry. → Hungry for more?