Category Archives: VERY CULINARY

BUTTERFLIED & SKILLET SEARED CHICKEN BREASTS – We bought a whole chicken and I broke it down into its parts… breasts, legs with thighs, wings, and back. I roasted most parts in the oven, but the breasts I butterflied and cooked them in our cast iron skillet. With the skin removed and both sides seasoned […]

SPAGHETTI – There is something special about spaghetti dinners that are associated with home and loving relationships. At our house, we either make homemade tomato sauce or we buy a top-level jar of marinara and doctor it up a bit with some freshly cooked sausage and sautéed onions, then cook it all together for 10 […]

THE BLT! Bread and Mayonnaise, and Tomatoes, and Crispy Bacon, and Fresh Lettuce combine to make one of the great sandwiches of the world. This open-faced iteration has the same amount of Bacon and Bread (here we used toasted, healthy, seed bread as a single sandwich) enjoy more tomatoes and lettuce. SO GOOD!

WARM TURKEY CHILI ON COLD WINTER’S DAY – This is a simple turkey chili… remember to season lightly with salt and pepper as each item is cooked. Start with a large hot cast iron skillet. Add one onion, diced, sauté in olive oil until transparent… remove and set aside. Add two celery stems, along with […]

Here at ARTS&FOOD®… the idea hit us–if we use all of the ingredients in a Quiche Lorraine, but grilled it between that cheesy mixture between two slices of bread, we would have a great, quick, fast and tasty lunch quiche. What we ended up with did not taste like a quiche, but it was one […]

Vanilla Crème Brûlée French Toast – Imagine–Brioche dipped in a sweet vanilla egg custard, then cooked in butter, and finally brûléed with superfine sugar flame melted on top. The French Toast can be served with berries and (although additional sweetness is not needed) it can be finished with natural maple syrup.  

EGGS IN CREAM w/ HEARTY VEGGIES – Fancy eggs are mostly a matter of presentation. Here we sautéed some veggies and placed them in the bottom of an oven-proof ramekin, along with a knob of butter, a splash of cream, and two eggs… with cheese on top–then baked the ramekins at 400-degrees until the cheese […]

Baked Chicken Thighs Stuffed With Pesto – YUM! We planted a Victory Over Inflation Garden this year. This afternoon I went out and harvested some fresh 🌿 basil. Back in the kitchen, I minced it along with some fresh garlic, then mashed both together with some salt, olive oil, and fresh lemon juice—until I had […]

ITALIAN CAULIFLOWER STEAK FOR ONE – When home alone and you want a great Italian meal, cut a slice out of the middle of a head of cauliflower (3/4“ thick) . Rinse it off, dry it, place it on a oil lined pan. Pour your favorite tomato sauce on it, and some fresh basil leaves, […]

If you want a vegetarian version of pan-fried scallops try Cauliflower Steaks, pan searing one side, flipping, then oven roasting uncovered at 400* for 45 minutes. Before cooking coat the cauliflower with olive oil and season with Montreal steak seasoning. The cauliflower sears up just like a scallop and 45 minutes in the oven softens […]