Keith Calligan

When I was writing up this blog post, I wasn’t sure on how to name this recipe. It is made with roasting chicken leg quarters and a few pieces of beef short

Since starting the chicken wing experiment a few month’s ago, I think I finally found a recipe that is the perfect fit for my taste and can be easily reproduced. As you

This recipe is a staple in our house. The bone-in chicken breast is juicier as compared to boneless breast. Also, I make an herb butter using poultry seasoning to put under the

This Chili recipe is based on the Culinary Institute of America cookbook. I add my own mixture of chopped veggies, sauté them, and put them in the food grinder to make the secret

I’ve been making fried flounder for my family for at least 15 years now. The recipes have stayed mostly the same but I have made some changes recently that have drastically improved