Okay so, I have a confession to make: when it comes to making anything from any Asian cuisine other than plain rice (and even then, I use a rice cooker..), I am definitely challenged. When I decided to try this recipe I knew there was already a pretty big chance of failure. I didn’t let that stop me though, and I’m so glad I didn’t! I’ve tried to make curries, stir fry’s, noodle dishes, soups . . .
I must be craving a taste of home these days because most of the recipes I’ve cooked up in the past few weeks have been my own homemade versions of some of my favorite childhood treats. One of the easiest, most-delicious ways to make chicken is shake-n-bake! The flavour is where it’s at, it couldn’t be easier, and is a sure bet to having deliciously moist baked chicken. And it’s fun to make, so . . .
I had a serious think about which recipe to start this blog out with (because that kind of sets the tone, right?) and then it became so clear that it had to be something that I love making and that I’ve always wanted to share. One of the first things that I truly learned to master in the kitchen was definitely marinara sauce. You know how some people talk about having made a recipe hundreds of . . .