Monthly Archives: February 2014

Tomato basil chicken and pasta

I found this one dish meal from a recipe in the latest Food Network Magazine – the fiance bought me a subscription for Christmas.

When I tried to look it up after I first saw it, I couldn’t find it in their recipe look-up in the beginning. This is because it’s actually from McCormick, and the recipe was part of an ad. 

Chicken and pasta come together nicely here.


  • 8 oz linguine
  • 2 1/2 tsp dried basil
  • 2 1/2 tsp garlic powder
  • 2 tsp dried rosemary
  • 1/4 cup flour, divided
  • 4 thin sliced boneless, skinless chicken breasts or breast cutlets
  • olive oil
  • 3/4 white onion, finely diced
  • 1 (14.5 oz) can diced tomatoes, undrained*
  • 1 1/2 cups chicken stock
  • 2 tbsp half and half

*The original recipe drained. If you’d prefer a thicker, heavier sauce, go with the drained.

On a related note: McCormick’s (first) version of this recipe had less seasonings and flour, but I found I needed more and adjusted the amounts accordingly.

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Philly cheesesteak stew

I gave this stew a try recently, adapted from It has a hearty, beef stew feel to it, and you can easily adjust to personal preferences.


  • 1 1/2 pounds sirloin steak, cut into large strips
  • salt and pepper
  • 4 tbsp all-purpose flour, divided
  • olive oil
  • 1 white onion, finely chopped
  • 1 yellow onion, thinly sliced
  • 10 oz baby bella mushrooms, chopped
  • 1/2 tsp dried thyme
  • 2 garlic cloves, minced
  • 4 cups beef stock
  • 4 slices provolone cheese

How cute are those two-peas-in-a-pod salt and pepper shakers?

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Food history: food trucks

Food trucks have been serving up quick, convenient, and savory tasting meals for over a hundred years. They’ve sparked festivals, television shows, and even serious rivals amongst one another.

The secret to food trucks and their longevity in this country? Not surprisingly, it’s all about the money – food trucks are less expensive to run than restaurants, and the savings are passed along to the consumer.

So it’s a win-win for everyone, right?

Maybe. Probably.


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Difference between: cornstarch and cornmeal (and corn flour)

As with the Philly cheesesteak, cornstarch and cornmeal can be also be spelled as two words; I’m using one word for both to keep it consistent. 

As simple as these two ingredients are, finding the difference between cornstarch and cornmeal proved more confusing than I anticipated. 

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