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Lemon-pepper grilled bone-in chicken breasts, broc and cheese rice, and some knock-off cheddar bay biscuits that are sooooo close to the real thing, I could eat them by themselves as a meal. Granted, I use at least 3 times the amount of butter to baste em, but butter makes everything better!

Grilled some pork chops, simply seasoned. Man, I should have cleaned my grill ages ago, now that I have she is cooking like a beast. Serving with a quickie alfredo and some grilled asparagus. Oh, and I popped in a few frozen cheddar bay biscuit clones that I had in the freezer, they are soooo...

Thank you Katie, I appreciate the feedback. I always drain on a wire rack, I learned that trick young, nothing like picking up a piece of fried goodness and finding a soggy, greasy bottom. Yuck. I have had thick crusts that I liked, but I also appreciate a lighter breading, thin and crunchy...

That looks yummy! Fried chicken is one of the things I have not been able to master. Keeping my heat even, blah blah. Everyone swears by the cast iron skillet, but I can't seem to make it without a super dark spot in the middle of each piece. Alton claims that is 'good eats', but it always...

Awww, I am extra late, but I hope you had an amazing day, despite the intrusion of sports on Big Bang Theory, the horror. Happy Birthday!

Will do FluffyAngel! It is pretty simple, brown sugar, some combo of apple/white grape juice, soy, and chicken stock, with a bit of salt. Grilled boneless skinless chicken thighs. Still playing with the ratio's. I am always afraid to actually create and post a formal recipe, as I never, and I...

As well he should, the stuff is yummy! Normally I can find pretty good copycat recipes online, and then play with the ingredients until I find the right flavor. But this recipe is like top secret or something. Many of them call for things like ginger (either ground or powdered), minced...

Happy Anniversary! I'm bored and playing kitchen chemist, and trying to reverse engineer my secret favorite, bourbon chicken. There is a place that brings it every year to a festival near me, and we drive an hour to get it, it's sooooo good. I even love the mall stuff, ha. Think I'm getting...

It's beautiful here, rain and all, 70's all week in March, in Ohio no less. Just had to fire up the grill. Bacon cheeseburgers with all the fixins, and beer battered onion rings. My apartment smells like fire and grease, good times.....

I think it's the whole 'lamination' process that intimidates me, making sure the butter doesn't break through, getting the right layers so that it bakes up as it should. I've seen it baked individually in muffin tins, versus the entire cake. One review likened it to the croissant, but said it...

Ok, I have become utterly fascinated by the kouign amann, a buttery, flaky example of sweet and salty goodness that originates from Brittany (sp?). It looks absolutely luscious, and it is now officially on my culinary bucket list. However, the steps seem sooooo daunting for the home cook...

Dam straight it is, I can attest! Seems like there is a lot of italian tonight, and I am right there with everyone else. Lasagna is cooling as we speak, serving with a green salad and garlic bread. House smells fantastic!

Sorry Greg, imma go with Damp's plan. Evil things shall not be tolerated, fire it is!

Greg, DUDE, thanks alot for fueling my nightmares tonight, sheesh. I tried to put a root on the thing but it just laughed. The only thing I know is burying its drawers in the yard, but that would just keep it from leaving, smh.....

Ha, dang Greg, I wish I would have thought of that before I posted! And you are soooo right Damp, it is rather odd. It looks like the little robot things that people fight in a ring. I am pretty sure that it steals my breath at night......

I would have to say that this little gadget was the worst thing every purchased/received. I am all about gadgets/pans/tools, just ask my filled to capacity cabinets in my rather small kitchen. My mom gave me this for Christmas this past year. I was fascinated by it, like ooooo what is this...

Kayelle, I think it might have been you that originally suggested it, and I have been obsessed with it ever since. And I totally have a can of Rotel in the pantry, I was planning on adding a bit of salsa but the Rotel would be AWESOME, can't wait to experiment. I know Sandy Lee often gets...

Not sure which one of you mad scientists brought up the idea of taco meat mixed with blue-box mac and cheese, but I have been fascinated with it in my head ever since. I love all things blue box and spray cheese, so sue me. Taco salad last night, so I get to test it out today with the leftover...

Thank you for making me lick my laptop screen. Those are purty....

Meatloaf, mashed potatoes, and spicy corn. It's cold as crap outside and we wanted something heavy and yummy.

I have sloppy joes cooking down right now, still can't figure out what to make with em.....

Hmmm, maybe that just means that I need to put more food on the plate!!! No empty spots = no swipe marks!

Thanks guys! Silly question, but how in the heck do you guys post such appetizing pics of your food without marks on your plate? I try to clean up the drippy edges, but yet I always can see the swipe marks on the edges of my plate from my towel in my pictures. Is it because most of my plates...

Pot roast, roasted garlic mashed potatoes, and green beans sauteed with garlic, oo, balsalmic, sea salt, and coarse fresh black pepper. Hmmmm, seems as if all my green veggies catch that combo, it just works for me!

Bbq chicken and mac and cheese. I am soooo jealous powerplantop, Kalbi is on my cooking bucket list, but I can't seem to find it carried in the mainstream stores locally, and am afraid to see how much a specialty butcher would charge for the cut. Looks fantastic!