30-40 minutes, basting with Iron Chef General Tao's sauce the last 10 minutes Have some frozen chicken breasts? Before you leave for work, put them in a pie pan in the fridge to thaw covered with a can of Mountain Dew (yes, Mountain Dew, another tip from Mr. B.). When you get home, drain and grill with lots of fresh ground pepper.
old. Tasty but boring and expensive. If you're on a budget, marinate the meat in simple wine, a little olive oil, a dash of sugar and a few shakes of Italian seasoning, then drain and grill. The right prep can make a $6 piece taste like a $20 steak, that can just as easily be dry and bland if not cooked right. Another idea, a ork tenderloin or even chicken, whacked with a mallet and dredged in flour can make a good substitute for higher priced items. (8). Spices are based on flavor, not color. Years ago, a girlfriend was invited to a guys house for bunch. The ham quiche came out of the oven sprinkled generously with a spice of a reddish color and an odd aroma. She bit into it, put on her best Academy Award face and said "gosh, this is interesting. . . what's the spice?" to which he replied "Well it was supposed to be paprika but I didn't have any so I used Cinnamon, it's the same color."
ground meat (beef, venison, veal/pork mix or turkey) with a small handful of diced onion. Drain and add 1 jar of Raos marinara sauce (my favorite jarred sauce at the grocery store), a heaping teaspoon of minced garlic (the kind that comes in a jar from the produce section), a heaping teaspoon of dried basil, 1/4 tsp crushed red pepper, a couple drops of honey and a can of Rotel (or fire roasted tomatoes), undrained. Heat to a simmer, then reduce heat to low to blend while you cook the pasta. Taste, adding a pinch more red pepper if you wish or salt and pepper to taste (with canned or jarred ingredients I do NOT add salt, but salt and my relationship is pretty much "we can just be friends").
Have I mentioned that I participate in not only one, but two cooking clubs. I also love the added touch of cooking the bread in some butter, I think it really added to the great taste of this bruschetta
As I've gotten older and become more "entrenched" in the cooking world in my spare time, my zest for traveling to a foreign country and doing nothing but cooking local dishes and shopping at local markets for ingredients native to that country has only increased