Author: Chef Melissa Rae

Crunchy Ginger Soba Noodles

My husband and I have a love of soba noodles, it started with watching a Youtube video of someone hand making the noodles. So of course when I saw this recipe in the New York Times, I had to try it out. The crunchy mix on the top might be a repeat for other recipes,…

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Sheet Pan Lemon Chicken

Chickpeas, cumin and chicken, oh my! This recipe is easy to prep and a delicious weeknight dinner when you don’t have the energy for something more complicated. Ingredients: Directions:

Shipwreck Dinner

I discovered this gem on AllRecipes.com, and it is a hit with the family. Not all healthy, but definitely delicious!! Ingredients: 1 pound lean ground beef 1 (7.25 ounce) package macaroni and cheese mix 1 (14.5 ounce) can diced tomatoes 1 cup milk 1 cup frozen peas 1 cup frozen corn 1 teaspoon seasoned salt…

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Product Review: Automatic Mixer

Any Louisiana chef knows that making a roux is a tedious process that involves A LOT of stirring. Meet the automatic mixer! This will continue to stir the roux for you in the pot while you get the rest of the gumbo ready. This is the kitchen tool you didn’t know you needed, but trust…

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Chef Simeon’s Gumbo

I used to think making a gumbo was intimidating, but it is actually super easy. Here is our best recipe yet for a chicken and sausage gumbo. Ingredients: Directions:

Balsamic Flank Steak

I was on the fence about using balsamic vinegar on the steak but it turns out it is my new favorite way to cook a flank steak! Ingredients: 1 flank steak (1.5-2lb) 1 cup balsamic vinegar Dried Minced Onion Fresh Thyme Freshly Ground Pepper Kosher Salt Directions:

Pork Shogayaki

This thinly sliced pork dish packs a delightful punch! Ingredients: Directions: