About
How do chefs and cooks produce so much amazing food so quickly? Most will say a simple concept called Mise En Place, which literally translates to everything in its place. I'm Amanda, a former culinary professional and high school science teacher. In this site I use my expertise in science and education to teach you how to save time and money by prepping a weeks worth of meals all at once.
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Chicken Fajitas-The New Taco Tuesday
I suppose it could be Fajita Friday? I suppose they don’t have to go and usurp another day? But let’s be honest, this chicken in kickin’ and it can have whatever day it…
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Holy Guacamole
Ahhh…guacamole. Is there anything that gives off summer patio vibes quite like a bowl of guacamole? Simple, fresh, vibrant, creamy…guacamole is truly a king among mashed up fruit. Is guacamole healthy? If you’ve…
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Pico De Gallo
What’s the big deal about pico? What is pico de gallo? What’s so great about it? Why are all these young people always going on and on and on about pico de gallo?…
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Cooking Safely: A Culinary Cornerstone -Part 1
What is food safety? If you’ve ever worked in food service, you have definitely heard this term: food safety. You probably got a crash course in it, or even had to sit through…
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Weeknight Grilled Chicken with Corn and Green Bean Salad
Looking for a simple, yet tasty and healthy weeknight meal? Then look no further than this! All the prep work for this complete and vibrant meal can be done ahead. All you have…
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A Friendly Guide to Bacteria
Look down, at your hand, at your keyboard, your fork, your cat, your lover’s eyeball…I really don’t care. Just look at something. Look closer. No, closer. You’re still not doing it, look, like,…
