I bet he aces that job interview.
There's so much content (and I'm not just talking about Kim Kardashian nudes) on the internet that it's hard to find the nuggets that are worth your time. Some days I feel like a digital prospector panning for online gold.
...nobody knows you're a dog.
One of my favorite menu items at the Olive Garden is the Alfredo sauce. If one recipe really got me started, it was this one. My big tip here is to grate your own cheese; prepackaged cheese has an anticaking agent on it, and it makes it harder to get that cheese to melt.
Preheat your grill to medium-high heat. Brush with olive oil and then season the chicken breasts with salt and pepper. Grill 5 to 7 minutes on the first side and then flip the chicken over and grill for another 3 to 4 minutes, or until cooked through. Cook the pasta according to the package directions.
Prepare the Alfredo sauce by combining the cream and butter in a saucepan over medium-high heat. Do not let the mixture come to a boil, but heat it until small bubbles begin to form. Add the Parmesan cheese and whisk quickly. Add the garlic powder and continue to whisk. The sauce will thicken after a minute or two.
Cut the chicken breasts into strips. Serve by placing half the pasta on each plate, then topping it with sauce and a sliced chicken breast.
Stephanie Manley is the creator and author of CopyKat.com. Since 1995, she has written recipes for restaurant-style dishes that anyone can make in their own kitchen. While working in restaurants, Stephanie began to write restaurant-style recipes to help save money and stretch her budget. Like many people, she couldn't afford to go out for dinner every night of the week, but wanted to recreate the taste of her favorite dishes at home. CopyKat.com, known for its trustworthy and delicious recipes, is now one of the Internet's most popular cooking websites, and has been featured in publications like the Wall Street Journal, Newsweek and Woman's World.
Bob and I always look forward to my Florida sister Pam's annual visit. Besides giving me precious time with my baby sis, it means we'll be having one of my hubby's favorite desserts: Chocolate Delight. So everybody wins!
When I pulled out the recipe recently, I was surprised to see I've been making this classic since 1986 (I actually wrote down the date!). Since then, I've fixed it so many times you can practically smell the chocolate on the recipe card. My version layers a crunchy, pecan shortbread crust with a creamy, cheesecake-like base, luscious chocolate pudding center and simple Cool Whip-and-roasted pecan topping.
I just can't stomach these things!
I'm not a vacation person. Maybe it's the clothes. Could be because I'm a Type-A guy and don't know how to relax. All I can tell you is that I don't act like those people in the travel ads.
You know the ones. The ads for airlines, hotels and resorts that show happy people drinking hot buttered rum at a five-star ski lodge, or frolicking in the waves of an azure ocean. First of all, I don't frolic and I don't put dairy products in alcoholic beverages.
The only vacation that I come close to nailing is the beach vacation. It's not because I look good in a Speedo (I don't) or because I'm an excellent swimmer (I'm not, but I am amazingly buoyant). The reason I ace the beach vacation is because I've mastered these five survival techniques.
1. Lighten your load
Unless you're being relocated in the witness protection program, don't pack more than one suitcase. Two suitcases are allowed for females if one contains shoes (Charlotte has taught me that you can't wear the same sandals two days in a row. It just isn't done in civilized countries.)
I need to start eating at "Soon Thin"...!
These are less calorific but just as messy cousins of Baja fish tacos. Usually made with fried battered fish and tortillas that are either fried or doubled up to prevent leaks, Baja fish tacos are San Diego's most famous dish. They were popularized in 1983 by chain restaurateur Ralph Rubio, who first enjoyed them a decade earlier in Mexico.
Bonus: This fresh salsa is also delightful with quesadillas, enchiladas or nachos, or served alongside grilled fish or chicken. Do not make the salsa ahead of time -- refrigeration is disastrous for it because the cold ruins the texture of the tomatoes.
When Charlotte and I go to NYC to visit our Big City son, one of our favorite stops is the Brooklyn Flea In Fort Greene. It's a smaller, urban version of Canton First Monday Trade Days and there's always something that'll catch your eye.
Charlotte found the perfect pair of Justin cowboy boots (Size 5...yes, I'm serious) in this outdoor bazaar and I'm always looking for something to eat or drink (walking makes me hungry). They're usually three-deep at the counter for Dough (artisanal handcrafted doughnuts) and just the sight of the lobster roll at the Red Hook Lobster Pound makes my mouth water.