Category aaron’s experimental kitchen

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Snack-a-tizers

Yep, it’s summertime and if you’re like me, time management has taken an extended vacation. Besides, who wants to slave over a hot stove in these humid temps? That said, I’ve come up with a few easy snacks that can be whipped up in a jiffy. Tomato Kabobs I’m dubbing these “Tomato Kabobs,” (if that […]

A little brunch I like to call "Country Chic" mainly because I got all the ingredients at the farmer's market.

The Country Chic Brunch

  Once again it’s time for “Aaron’s Experimental Kitchen.” Today’s menu is a rather ambitious brunch made mostly from the food I got at the farmers market yesterday. Here we’ve got parmesan roasted yukon potatoes, steamed asparagus topped with poached egg, a couple slices of garlic chive goat cheese, Italian sausage, and a fresh picked […]

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doctoring up last night’s leftovers

I’ve got a busy weekend ahead, so I’m not certain I’ll get a chance to do much cooking. Anywhoo… here’s something quick and easy to do with those restaurant leftovers before they turn into a science experiment. Here I’ve got a prosciutto and basil flatbread from last night’s evening out. But instead of letting it […]

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Introducing Aaron’s Experimental Kitchen

It’s Sunday evening, which can only mean one thing. Yep, it’s time for “Aaron’s Experimental Kitchen.” Note: it’s a “foodie-photo-posting” tradition I’ve been sharing with my friends on Facebook, so I thought I’d bring it to this blog as well. It seems summer weather puts me in the taste for fish. Tilapia is one of my favorites mainly because […]

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