by Chef Sandra Lewis | Apr 25, 2018 | About The Food We Eat, Recipes
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Whether you have won your chicken dinner, or are purchasing some chicken to prepare your own dinner, it’s important to know the chicken that’s on your plate. These tips will help you learn how to buy chicken like a winner, winner, chicken dinner!
by Chef Sandra Lewis | Apr 23, 2018 | About The Food We Eat, Entree, Recipes, Week Night Meals
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Try this baked chicken recipe that is easy and delicious. It travels well in a cooler and is a beautiful addition to a picnic as you do “life on the blanket”. Be sure to be stove side when these beauties come out of the oven. You will want to eat the crumbs off the baking sheet!
by Chef Sandra Lewis | Apr 16, 2018 | About The Food We Eat
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Learn how to perfectly boil the incredible, edible egg. Don’t suffer the sulfuric stink or unsightly green ring of an overdone boiled egg. With these steps you’ll enjoy one of the most economical and versatile foods packed with nutrition, the beautiful egg.
by Chef Sandra Lewis | Apr 13, 2018 | About The Food We Eat
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How to flavor food is an important kitchen skill and your senses are your best guide. If you’ve primarily eaten a lot of fresh or processed foods, you will need to train your palate to enjoy a variety of natural flavors. Be bold in trying new foods and flavor combinations.
by Chef Sandra Lewis | Apr 11, 2018 | About The Food We Eat, Fish, Fun To Make, Recipes, Seafood
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Take your tastebuds oceanside with a weeknight meal of crab cakes. Make it a family affair to prep and cook crab cakes together.
by Chef Sandra Lewis | Apr 9, 2018 | About The Food We Eat, Recipes, Vegan, Vegetables, Vegetarian
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Roasted asparagus cooks in a flash and is easy to prep. It makes an elegant presentation, and looks like you slaved in the kitchen (not!).
Top 10 Fruits and Vegetables for Weeknight Cooking
You can make a delicious meal any night of the week with a handful of fresh vegetables and fruits. Get Chef Sandra Lewis' Top 10 Vegetables and Fruits for Weeknight Cooking. Subscribe to our email list below or text COOK to 66866.
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