When we had our pasta inception Ravioli Lasagna night, I knew that the dinner needed a little green to round things out.
I had been planning on making my Pepper Roasted Asparagus, but as soon as I was ready to get my asparagus in the pan I realized we were 100% out of olive oil! Or really, any kind of oil that would be acceptable for roasting vegetables.
Being the culinary genius that I am I decided the best approach was to fry up a couple pieces of bacon, and then pan fry the asparagus in the resulting fat.
It was a good approach. One that I highly recommend.
Pretty much the first, and I guess really only thing, I learned during my semester at culinary school, was how to make perfect french fries.
We ended up making them a lot because we would practice our knife work and have a lot of cut potatoes without a home, so in the fryer they would go.
There’s a couple of tricks to perfect fries.
The first thing you need to do is to soak your cut potatoes in water for at the very least an hour, even better several, or up to overnight!
The second thing, though slightly more annoying to do but very important, is the double fry. This means, fry first in a lower temperature to soften the fry, remove and drain, and then return into hotter oil to finish off.
If you don’t do these things and just dump your potatoes into hot oil, it’ll still be tasty, but you wont get the perfect mixture of a crisp outside and that soft and fluffy inside.
All in all, these are really easy to make and are always received well. We had these a couple of times in the last few weeks, first with my Chicken Tenders, and just this last Friday with some homemade burgers!
I’m a sucker for tuna or chicken salads. Chicken salad though always seems like a more difficult task; you have to cook the chicken instead of just opening a can of something. What works great though, is if you’ve got left over chicken from something else, or just make some extra in prep for lunch the next day. This salad is truly easy, and very delicious. You can of course add grapes or walnuts if you’re one of those people, but I like mine basic and flavorful.
In a medium bowl combine all ingredients until thoroughly mixed.
Refrigerate for 4 hours or overnight for best flavor.
Serve on its own, on bread, in a wrap, or in lettuce boats as pictured here.
* You'll see that most simply poach their chicken, which is fine, but I highly suggest preparing it in a way that you would want to eat it plain. So grilled/baked and seasoned with salt, pepper would be perfect.
** Recipe time does not include cooking the chicken, this would assume it is left over from a previous meal or made in advance.
Who goes to Red Lobster for something besides the biscuits? If you say you do, I won’t believe you. Did you know you can make those delicious cheddar and garlic filled biscuits at home? Yep, that’s right, in your very own kitchen. I think they are even better than the ones at the restaurant, especially straight from the oven. The Qwerty Crew had them a few weeks ago on our unintentional fry everything night. Cat made oh my gosh so good super crunchy onion rings, and Chinese pancakes, and Brie made the double crunch honey garlic chicken. These buttery biscuits just added to the richness of the night.
I have tried a few different variations of the cheddar bay biscuit recipes, but this one is by far my favorite. They are so quick and simple to make, you’ll want to have them every night. You just mix them up, drop them on the baking sheet, and bake. No rolling, kneading or cutting out. I used my 2 oz cup cake scoop to scoop, and it was the perfect amount. If you don’t have a scoop you can purchase one on Amazon or use your 1/4 cup measure. If you want an even quicker recipe for these biscuits you can try this recipe, it uses Bisquick Pancake and Baking Mix. They are still very good, but they are a little more dense in my opinion.
We created this space in 2013 as a home for recipes, reviews, and entertaining tips for those on the nerdier end of the spectrum. We're on vacation at the moment, but there are usually new posts every Thursday. Sometimes more, if you're lucky.
With our powers combined, we represent a culinary school grad, an aspiring astronaut, a culinary school dropout, social nerds, gamers, cinephiles, bibliophiles, laqueristas, food fanatics, social anxiety disorders, and more. It’s fun stuff. Oh! And Brandie is wife to Adam who is brother to Brie who is cousin to Cat! Clearly nerdiness runs in this family.
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