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If you’ve ever ordered the honey pepper chicken mac and cheese at Applebee’s and immediately thought I need to figure out how to make this at home — this is that recipe. Creamy, cheesy cavatappi (think corkscrew pasta — it grips the sauce better than regular elbows) topped with rotisserie chicken glazed in a sweet…
Beef and broccoli is one of those takeout orders that sounds like a good idea until you factor in the thirty-to-forty-five minutes of waiting, the delivery fee, and the reality that the sauce is usually too thick, too sweet, or suspiciously orange. This version takes twenty minutes including the rice, costs a fraction of the…
Ground beef tacos are the most reliable dinner in the rotation and everyone knows it. One pound of ground beef, a taco seasoning packet, flour tortillas, and whatever toppings you have in the fridge. Twenty minutes start to finish. Everyone eats, nobody complains, and you didn’t have to think very hard about it. There’s a…
There’s a version of this post where I ease into it. Tell you a little about our family, set the scene, build up to the number slowly. I’ll skip that. The number is $1,400. One month. DoorDash, takeout, and delivery fees we’d stopped registering as real money. I’m a Director of Finance. My spouse is…
Most sandwiches you order delivered are not worth what you paid for them. The bread is wrong, the meat ratio is off, and by the time it arrives the lettuce has wilted into something sad and translucent. The Italian sub is particularly vulnerable to this. It’s a sandwich that depends entirely on freshness and proportion…
A steakhouse dinner for two runs $80 to $120 before drinks, tax, and tip. This is not that. This is sirloin cut into one-inch cubes, seared in a cast iron skillet with butter and garlic until they have a proper crust, tossed with baby potatoes that cooked in the same pan, finished with fresh parsley…
Most chicken avocado salad recipes are built around the idea of mashing the avocado into a mayo-free dressing or building a creamy chicken salad for sandwiches. This one isn’t that. This is a proper composed salad — shredded rotisserie chicken, sliced avocado, cucumber, cherry tomatoes, thinly sliced red onion, mixed greens, and a store-bought lemon…
This bowl exists because Chipotle charges $14 for something you can build better at home in ten minutes with a rotisserie chicken and a rice pouch. Shredded chicken over microwaveable rice, chipotle sauce, pickled jalapeños, fresh jalapeño, corn, avocado, cherry tomatoes, red onion, cilantro, a squeeze of lime, sour cream, and tortilla strips for crunch….
Store-bought garlic aioli is fine. It’s also frequently out of stock, costs four dollars for a quantity that disappears in two uses, and tastes like someone whispered the word “garlic” near a vat of mayo and called it a day. Making your own takes five minutes and is better in every measurable way. This version…
This is not a dinner. It’s a building block for dinners. Two pounds of boneless skinless chicken breasts, half a cup of chicken broth, smashed garlic, sliced onion, and a simple seasoning blend — into the slow cooker for four hours on low. What comes out is a full pound of juicy, easily shreddable chicken…