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If it tastes good, how can it be bad?
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Pancit Canton

Pancit Canton – The Real Deal

2012-09-26 · by Olav Folland · in Filipino, Stir-Fry

Filipino cooking is really cool.  Probably because of their history, there's a unique and wonderful blend of flavors that often encompass the globe.  And, a resourcefulness to make the best out of what they have at hand. Pancit is a great example, and one…

Grilled chicken sandwich

Easy Creole Grilled Chicken Sandwiches

2012-09-03 · by Olav Folland · in Chicken, Grilled

It’s Labor Day, it’s getting late, but you want to close off the weekend with a BBQ.  That’s what Americans do, right?  Put meat on fire.  Grunt.  Huhrrrr Dinner. At the same time, it’s Monday, and it’s been a long…

Chicken Cordon Bleu, but with bacon!

Cheater Cordon Bleu

2012-09-03 · by Olav Folland · in Bacon, Baked, Chicken

This one is easy awesomeness.  There’s bacon, there’s minimal work, there’s nommage. How could that be anything less? As the title suggests, it’s an easy variant of a Chicken Cordon Bleu, but in all reality it’s an improved version.  Everything…

Chicken Parmesan

What’s better than fried chicken? Italian fried chicken! (aka Chicken Parmigiana)

2012-08-23 · by Olav Folland · in Chicken, Italian

I’m not going to lie – I cheat a little on this recipe.  Given everything that’s involved, it’s just not worth making my own sauce.  And really, any time sauce is baked, I’ve never seen an appreciable difference. I mean,…

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