How you doin’? My Burger Bowls capture everything you love about a classic cheeseburger in a fork-friendly form. Crispy fries act as the base, soaking up juicy, seasoned beef with hints of mustard and ketchup.
 
The creamy, tangy sauce ties it all together, while fresh lettuce, tomatoes, and pickles add crunch and brightness. It is savory, slightly sweet, and satisfying with every bite.
 
Prep time: 20 minutes
Cook time: 30 minutes
Yield:  4 servings
 
Ingredients 
1 (28 ounce) package frozen French fries
1/2 cup mayonnaise
2 teaspoons sweet pickle relish
1 teaspoon apple cider vinegar
1/4 teaspoon smoked paprika
3 tablespoons yellow mustard, divided
3 tablespoons ketchup, divided
1 teaspoon kosher salt, divided
1 teaspoon garlic powder, divided
1 teaspoon onion powder, divided
1 tablespoon olive oil
1 pound 80/20 ground beef
1/2 teaspoon ground black pepper
4 cups chopped iceberg lettuce
1 1/2 cups cherry tomatoes, halved
1/2 cup diced dill pickles
1 cup shredded Cheddar cheese
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Prepare the frozen fries according to package directions until golden brown and crisp; about 20 minutes.
3. While the fries are cooking, whisk together the mayonnaise, relish, vinegar, paprika, 2 tablespoons mustard, 2 tablespoons ketchup, 1/2 teaspoon salt, 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder in a bowl; set aside.
4. Heat the oil in a large skillet over medium-high heat.
5. Add ground beef in large pieces; sprinkle with black pepper and remaining 1/2 teaspoon each salt, garlic powder, and onion powder.
6. Cook the beef, undisturbed, until deeply browned on the bottom; about 3 minutes.
7. Turn and cook the beef, breaking into large crumbles and stirring occasionally, until browned and cooked through; 2 to 3 more minutes.
8. Stir in remaining 1 tablespoon each mustard and ketchup; cook, stirring gently, until coated and slightly caramelized; about 1 minute.
9. Remove from heat.
10. Divide hot fries evenly among 4 shallow bowls, arranging as a base.
11. Spoon hot beef mixture into one section of each bowl.
12. Arrange lettuce, tomatoes, and pickles in separate sections around beef.
13. Sprinkle evenly with Cheddar cheese and drizzle evenly with reserved sauce, to taste.
14. Serve immediately with more sauce on the side.

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ChefSecret: If you have an air fryer available, use it to crisp the fries.
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Quip of the Day: I was enjoying the most delicious burger bowl at the food court.
A vegetarian looked at my burger and said, "You know, a cow died so you could have that burger."
Mid-bite, I looked at his salad and responded, "Maybe he died because you keep eating all its dang food!"
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
 
To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, World Central Kitchen, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Entree #Lunch #Dinner #BurgerBowl #Burger #Hamburger #Ketchup #Mustard #FrenchFries #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? Despite the name my Big Old Summer Salad is a take on an Italian-American specialty. It is part green salad and part antipasto salad. It typically combines crunchy lettuce mix (romaine, iceberg, and radicchio), sliced cherry tomatoes, red onion, olives, shaved Parmesan cheese, and pickled peppers like pepperoncini. I like to add a measure of salami and pepperoni.
 
My dressing is a typical red wine vinaigrette with garlic and dried oregano, plus a little mayonnaise to mellow it out. You can skip the mayonnaise, if you'd prefer, and toss the salad in a more traditional red wine vinaigrette.
 
Prep time: 30 minutes
Yield: 4 to 6 servings
 
Ingredients 
1 garlic clove, smashed
1/2 teaspoon kosher salt
2 tablespoons mayonnaise (optional)
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon dried oregano
1/4 cup extra-virgin olive oil
1/4 teaspoon freshly ground black pepper
1 large torn romaine heart leaves
1 small head of radicchio, halved, cored and coarsely chopped
1/4 head of iceberg lettuce, coarsely chopped
1 thinly sliced tender celery rib
1/2 small thinly sliced red onion (optional)
15 sliced cherry tomatoes
15 pitted green olives, cut in half
8 pepperoncini (whole or chopped)
2 ounces Parmigiano-Reggiano cheese, shaved (1 cup)
3 ounces chopped dry salami
2 ounces chopped pepperoni
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. In a large salad bowl, mash the garlic into a paste with a generous pinch of salt.
3. Whisk in the mayonnaise, vinegar, mustard and oregano, then whisk in the olive oil.
4. Season with freshly-ground black pepper to taste.
5. Add all of the remaining ingredients into the bowl and toss well.
6. Serve immediately on a chilled plate with chilled forks.

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ChefSecret: You can dress it up even more and include half cup croutons, canned chickpeas, or cubes of soft white cheese. Also consider artichoke hearts, cucumbers, fresh basil and arugula.
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Quip of the Day: How do you make a honeymoon salad?  Lettuce alone, without any dressing!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, World Central Kitchen, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

​#Salad #Entrees #EntreeSalad #BigOldSummerSalad #AntipastoSummerSalad #Salami #Pepperoni #Mangia #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? One of our restaurant clients (Wildwood in Orlando, Florida) was all about rotisserie chicken. In fact, over 65% of sales came directly from the rotisserie. That’s because the best chicken off-the-spit is used within 45 minutes of reaching temperature. That’s when the skin is the crispiest and the meat is the juiciest. The rest of the chicken is used for chicken salad, chicken soup and chicken sandwiches.
 
I love the taste of fresh-off-the-rotisserie chicken. I’m pretty sure you do as well, but we all don’t have the luxury of owning professional rotisserie equipment. That’s why we have restaurants and supermarket delis. And that's why we find alternative ways to achieve the flavors and textures we're seeking in non-traditional ways.
 
Over the years, I have experimented with almost every spice known to man, but none compares to my secret ingredient creation. My special chicken secret ingredient is Everything Bagel spice. Despite being made with just a handful of ingredients, it will knock your socks off.
 
The next door neighbor to Wildwood was a New York style bagel bakery. They had all kinds of shake-ons and inclusions that you could dream of. A lot of the toppings wound up in the catch tray below. That’s when we borrowed a couple of cups of seasoning and added it to the marinated chicken. My big idea was to take a couple of handfuls of free spices—poppy seeds, sesame seeds, dried garlic flakes, dried onion flakes, and kosher salt—that all complement roast chicken. 
 
The great thing about this dish (aside from its rich, savory flavor) is that it is so simple and practically guaranteed to turn out perfect chicken that tastes just like Wildwood wood-fired rotisserie chicken. You can make it with any cut of chicken—thighs, breasts, whole and quarters—and after it's roasted, the chicken leaves an excellent gravy that pairs perfectly with roasted potatoes, broccoli, green beans, corn or nearly any other side. I'm confident Faux Rotisserie Chicken will become a family favorite in your home. I suggest using chicken leg quarters because they are usually the least expensive at the grocery store and dark meat packs a wallop on flavor—guaranteed to taste just like chicken right off the rotisserie.
 
Prep time: 10 minutes
Cook time: 1 hour
Yield: 4 servings
 
Ingredients 
4 whole chicken leg quarters
1/4 cup olive oil, divided
1/3 cup everything bagel seasoning (I prefer Trader Joe's)
1/2 (12 fluid ounce) bottle lager beer
1/2 teaspoon liquid smoke (I prefer Wright’s hickory)
8 whole loosely crushed cloves garlic
2 tablespoons low sodium soy sauce (I prefer Kikkoman)
4 tablespoons cubed salted butter
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 400° F.
3. Trim any excess fat from the chicken leg quarters.
4. Pat the chicken quarters dry; brush all over with olive oil.
5. Sprinkle both sides of the quarters generously with everything bagel seasoning (which already contains salt, eliminating the need for additional seasoning).
6. Heat 2 tablespoons olive oil in an oven-safe skillet over medium heat.
7. Add the quarters; cook, skin-side down, until golden brown, 4 to 6 minutes.
8. Flip quarters; brown the other side for 2 minutes.
9. Remove the pan from the heat.
10. Add the beer and liquid smoke to the skillet, pouring along sides of the skillet, being careful not to pour over crispy chicken skin.
11. Add crushed garlic; drizzle in soy sauce. Place butter cubes over chicken quarters; transfer the skillet to the oven.
12. Cook in the preheated oven until chicken is deeply browned, 40 to 45 minutes. (The internal temperature of the chicken, as measured by an instant thermometer, is 170°F.)
13. The juices from the cooked chicken, beer, seasoning and garlic create a flavorful pan sauce, perfect for dipping crusty bread or drizzling over chicken.
14. To thicken the sauce, transfer the chicken quarters to a platter; whisk 1/2 teaspoon of cornstarch into pan juices over low heat—mix it up a bit until it thickens. Serve the hot sauce over the chicken quarters.

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ChefSecret: This recipe calls for half a bottle of beer. Do I really need to tell you what to do with the other half? Drink it!
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Quip of the Day: Q. What do you call a scary chicken? A.  A poultry-geist.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter what side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Entree #RotisserieChicken #Chicken #Poultry #Rotisserie #Garlic #EverythingBagelSeasoning #WinnerWinnerChickenDinner  #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                            ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? Sometimes nostalgia takes over my food thoughts, and I have dreams of the good old days. It’s kind of funny… I am in the test kitchen working on Research & Development projects, I write about food and I design menus… then I go home and dream about food. Some of my best dreams are 5,000 calorie fantasies. I had one such dream last night about Knotts Berry Farm in Anaheim, California.

​KBF was a client of ours before the family sold the enterprise. The one thing that everyone always talks about is their chicken dinners usually served with mashed potatoes, gravy, fresh-baked biscuits, Boysenberry butter, corn and the crispiest fried chicken you’ve ever had. Old Mrs. Knott knew her way around a fried chicken.
 
Mrs. Knott wasn’t a trained cook; she was a farmer’s wife. She knew how to cook for her husband, Walter, and the men who tended the fields. The meals were simple and satisfying and provided the farm hands enough calories to go back out to the fields and do the hard, manual labor that comes with farming. You Mid-Westerners know… just because the farms were located in California didn’t make the work any easier. Any way you look at it, farming is back-breaking work.
 
Mrs. Knott always tried to add a treat at the end of the meal and that was usually pie--PIE! As time went on, that was usually a large slab of boysenberry pie. Why Boysenberry?  That’s simple. The boysenberry was developed a hundred years ago in the early 1920s by horticulturist Rudolph Boysen of Anaheim, California, just down the road a piece from Knott’s farm. Some berry varieties were difficult to grow in Southern California… strawberries being the exception.
 
Rudy work on his “invention” for several years’ growing seasons and finally he came up with a berry variety that was successful. He was so excited he put his name on it. The Boysenberry (Rubus ursinus var loganobaccus cv Boysenberry) is a Rubus hybrid berry believed to have resulted from a cross between Loganberries, Raspberries and Blackberries. The plants seemed to thrive in the acid soil and hot Orange County climate. He took his new hybrid berries to Cordelia Knott who had never seen a more beautiful berry, and she baked up a mess of Boysenberry pies. The field hands loved them.
 
Walter and Cordelia already had a roadside store next to the farms selling produce and such. Mr. Boysen turned over the rights to farmer Walter for commercial development. Cordelia started selling Boysenberry Pies, Jams and other good things made from the Boysenberry along with chicken dinners. And now you know the rest of the story, but I’m not quite finished yet.
 
The secret to traditional farm foods is to keep it simple and serve it hot. The Knott’s fried chicken recipe is as simple as it is crisp and delicious. This recipe requires only 3 ingredients—chicken, flour and oil for frying. Seasonings—salt and pepper—are table condiments. This is a no fuss recipe.
 
                                          Knotts Berry Farm Fried Chicken
 
Prep time: 50 minutes (45 minutes soak time)
Fry time: 45 minutes
Cool time: 15 minutes
Yield: 6 servings
 
Ingredients 
2 pounds frying chicken cut in eighths (use the breasts with the bones in)
2 cups unbleached flour
1 quart oil (or enough to cover the chicken)
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Cover the chicken with salted water and soak for 45 minutes. (Very important to plump the bird. Basic science 101. Remember osmosis?)
3. Drain chicken and pat dry. Coat each piece of chicken with flour and shake off any excess flour.
4. Bring oil to 375⁰ F in an 8 1/2-quart saucepan, electric skillet or iron skillet and carefully drop in chicken pieces. Do not overcrowd chicken in the pot.
5. Cover and fry for 45 minutes turning occasionally.
6. Remove chicken with a slotted spoon and drain on paper towels.
7. Allow the fried chicken to cool for 15 minutes before serving to prevent burning your mouth and lips.

 
                                          Mrs. Knott's Boysenberry Pie
 
A Knott’s chicken dinner is not a Knott’s Berry Farm dinner unless you finish with a large slice of Boysenberry Pie. This farm-to-table recipe is as simple as the chicken recipe above. If you don’t have the time, use a store-bought crust.
 
Prep time: 40 minutes
Bake time: 40 minutes
Cool time: 40 minutes
Yield: 1 9-inch pie / 6 servings
 
Ingredients 
7-1/2 ounces water
6-1/2 ounces sugar
1 dash kosher salt
1 tablespoon corn syrup
1 teaspoon lemon juice
3 tablespoons cornstarch
2 ounces water
1 bag (16 ounces) frozen boysenberries (do not thaw)
Prepared 2-crust pie shell
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 400⁰ F.
3. In a saucepan, combine the water, sugar, salt, corn syrup and lemon juice. Bring to a boil.
4. Thoroughly combine the cornstarch and water together in a separate glass. Add the mixture into the saucepan and stir completely.
5. Take the mixture off the heat and add the frozen boysenberries.
6. Pour into unbaked 9-inch pie crust.
7. Cover with the second top crust and seal well around the edges.
8. Make several slashes in the top to release steam.
9. Bake for 40 minutes or until top is golden brown.
10. Cool on a rack.
11. Serve with old fashioned handmade whipped cream or vanilla ice cream.

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ChefSecret: Just keep these recipes as simple as possible.
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Quip of the Day: Q. What do you get when you cross a pie and a snake?  A. A pie-thon!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Entree #FriedChicken #BoysenberryPie #KnottsBerryFarm #Boysenberries #WinnerWinnerChickenDinner  #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2026

ow you doin’? Each of us has one or two dishes we can't stop thinking about and salmon is one of those for Joan—she is so predictable. No matter what restaurant we go to she often orders salmon. It must be a secret craving I would have thought from childhood, but I don’t think there was a big salmon opportunity in Brown Deer Wisconsin. Even here at home I am asked to make salmon dishes (such a burden!). I use the following recipe for perfect salmon every time.
 
It doesn’t have to be complex… just four simple ingredients—salmon of course, soy sauce, green onions and jalapeños. It’s that simple! It hits all the important flavor bases—savory, salty and a little spicy. The soy sauce is an excellent simple marinade, and the jalapeños and green onions provide a fresh punch of flavor with every bite. You can add a little more jalapeño if you like your foods a little spicier.
 
My salmon recipe takes just minutes to prepare. The result is too delicious for how little work it takes to make this recipe. Quality fresh salmon fillets will bring the best results, as does a thicker piece of salmon.
 
Use your broiler to cook it. This is the perfect way to get excellent delicious, flaky fish. Place the salmon on the middle rack of your broiler to avoid burning the jalapeños and onions. You’ll want to get them a little crispy and brown, but not overly so. Do not flip the salmon at any point while cooking; cook it skin side down. Serve the salmon fillets with your favorite rice, sautéed veggies, potatoes or even with pasta.
 
Prep time: 10 minutes
Marinade time: 30 minutes (no longer)
Cook time: 8 to 12 minutes
Yield: 4 servings
 
Ingredients 
4 (5 or 6 ounce) salmon fillets
1 cup green onions
1 medium or large jalapeño
1 cup low-sodium soy sauce
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Place 4 salmon fillets in a broiler-safe 9 X 13-inch baking dish.
3. Slice the green onions and transfer to a bowl.
4. Cut the jalapeños lengthwise, remove the seeds, seams, and dice; combine with green onions.
5. Place the green onion mixture on top of fillets until salmon tops are filled and mixture is falling off.
6. Pour the soy sauce directly over fillets and marinate at room temperature for no more than 30 minutes. A thin layer of soy sauce should pool in the bottom of the baking dish.
7. Set a broiler rack in the middle position and preheat the oven's broiler.
8. Place the dish in the preheated broiler. Broil until green onions and jalapeños are crispy and brown and the salmon breaks apart easily, 10 to 12 minutes.

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ChefSecrets: Salmon is delicious, versatile, and a much-beloved fish that delivers valuable nutritional benefits. Salmon receives praise as one of the healthiest fish on the market thanks to a high concentration of omega-3 fatty acids, which have heart-healthy benefits. Many cultures have long recognized the value of salmon. The three best species of salmon are King, Sockeye and Coho.
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Quip of the Day: Q. How do you make a salmon laugh?  A. Tell it a good fish-tale.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Entree #GrilledSalmon #BroiledSalmon #Soy #Salmon #Jalapenos #GreenOnion #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
 
                                                                             ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? My tender Slow Cooker Steak & Mushrooms simmers in a rich maple-Dijon-Worcestershire-balsamic sauce and delivers chef quality flavor with the effortlessness of a slow-cooker. It’s best if this dish is served over steamed white rice.
 
My steak bites are the ultimate comfort food, combining tender sirloin steak and savory mushrooms in a rich, flavorful broth. With minimal prep, this dish simmers to perfection, offering a warm, hearty meal perfect for any occasion. The addition of onions and balsamic vinegar brings deep, savory notes, making it a family favorite. Simply set it in your slow cooker and let the flavors develop for about 3 hours hours. Top with a sprinkle of fresh parsley for the perfect finishing touch.
 
Prep time:  15 minutes
Cook time:  3 hours 5 minutes
Yield:  4 servings
 
Ingredients
1 tablespoon unsalted butter
1-1/2 pounds sirloin steak, cut into 1 to 2-inch cubes
1 medium onion, sliced into thick wedges
2 tablespoons Worcestershire sauce
1 tablespoon balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons pure maple syrup, or more to taste
2 tablespoons minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup low sodium beef broth
8 ounces cremini mushrooms, cut in half
1 tablespoon cornstarch
2 tablespoons chopped flat parsley for garnish
 
Directions
1.     Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2.     Melt the butter in a skillet over medium-high heat.
3.     Quickly sear the cut steak cubes for 1 to 2 minutes per side.
4.     Place the onion wedges on the bottom of a slow cooker.
5.     Add the seared steak bites on top.
6.     In a small bowl, whisk together Worcestershire sauce, balsamic vinegar, Dijon mustard, maple syrup, garlic, salt and black pepper.
7.     Pour the sauce mixture over the steak and onions.
8.     Pour in beef broth. 
9.     Cook on Low level heat for 3 hours total.
10.    At 1-1/2 hours; add the mushrooms.
11.     15 minutes before the 3-hour mark, remove 2 tablespoons of the cooking liquid and place it in a small bowl.
12.    Whisk the cornstarch into broth; pour back into crockpot. Stir well. Continue to cook until thickened, about 15 minutes.
13.    Taste and adjust seasoning with salt and pepper.
14.    Serve over rice or noodles or with mashed potatoes. Garnish with fresh parsley.
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ChefSecret: Feel free to adjust the seasoning to your taste after the recipe has completely cooked. I usually add a splash or two more balsamic vinegar.
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Quip of the Day: Are you a steak? Because you’ve got me at a medium rare loss for words. 
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Entree #Steak&Mushrooms #SlowCookerRecipes #SlowCookerSteak&Mushrooms #Sirloin #Rice #MashedPotatoes #Noodles #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse
                                                                                                                    ©PERSPECTIVES/The Consulting Group, LLC, 2026

 How you doin’? Did you know that many of the world’s famous sauces were born in a home kitchen? So, it was with this super flavorful teriyaki-style sauce that inspired this recipe.
 
In 1955, Ernest Morgado, a Hawaiian businessman and co-founder of Pacific Poultry Co., was barbecuing up a stack of chicken for a farm-bureau meeting and used his mother’s sauce recipe to marinate it.
 
According to Hawaiian cultural lore, this chicken was such a crowd-pleaser, Morgado started serving it at fundraising barbecues, raising millions of dollars for Honolulu charities. One of his fundraisers even made the Guinness Book of World Records for largest chicken barbecue with 46,386 chicken halves.
 
Morgado famously barbecued the chicken on a kind of spit made with two grill grates.  When one side of the meat was nicely charred, hungry onlookers would shout, “HULI!,” the Hawaiian word for “turn.” Morgado trademarked the name Huli-Huli Sauce in 1958 and then, after many, many requests, started bottling it in 1986. All these years later, Huli-Huli Chicken is made throughout Hawaii, and the sauce is sold all over the world. The original recipe, of course, is top secret, but the internet abounds with copycats.
 
In my version, I whisk up ketchup, soy sauce, brown sugar, vinegar, ginger and garlic — and let the chicken marinate in it overnight. Once the chicken is on the grill, you turn it every five minutes (Huli, Huli!), basting it with the rich sauce after every turn. The result is tantalizing! The chicken comes off the grill deeply charred in a wonderful caramelized-brown-sugar way. The skin is crispy and the meat is super juicy and redolent with the tangy, smoky-sweet glaze.
 
Like Morgado, I like to make Huli-Huli Grilled Chicken for a big cookout crowd, but it’s also fantastic for midweek meals because it’s so easy to put together. I grill ours with pineapple, which tastes even more amazing with Huli-Huli Sauce. And leftovers of both the pineapple and the chicken are fantastic served over a rice bowl and garnished with a sprinkle of fresh chopped cilantro.
 
Prep time: 10 minutes
Marinade time: 8 hours or overnight
Cook time: 25 to 35 minutes
Yield: 6 to 8 servings
 
Ingredients
1/2 cup ketchup
1/2 cup low sodium soy sauce
1/2 cup packed golden brown sugar
1/4 cup rice vinegar or apple cider vinegar
1 tablespoon peeled fresh ginger, finely grated
3 tablespoons finely grated garlic
3-1/2 to 4 pounds bone-in, skin-on chicken (thighs, legs, wings, breasts or a combination of cuts)
2 tablespoons grapeseed oil, for brushing the grill
2 tablespoon chopped chives, for garnish
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. In a large bowl, combine the ketchup, soy sauce, brown sugar, rice vinegar, ginger, and garlic. Stir until combined.
3. Reserve and refrigerate 1/2 cup of the marinade for basting the chicken while cooking.
4. Add the chicken to the large bowl of marinade and stir well, until the chicken is evenly coated.
5. Cover the chicken with plastic wrap and refrigerate for at least 8 hours or overnight, turning the chicken at least once to coat evenly.
6. When you’re ready to cook the chicken, generously brush the grill grates with the oil and heat the grill to medium.
7. Put the chicken on the grill, cover and cook, turning every 5 minutes to keep the chicken from burning and basting with marinade after every turn.
8. The chicken is done when the internal temperature reaches 165⁰ on an instant-read thermometer, 25 to 35 minutes.
9. Garnish with chopped chives and serve immediately.

ChefSecret:  The recipe calls for low sodium soy sauce, but if you have an Asian market near you pick up a bottle of thick, dark soy sauce.

Quip of the Day: Do you ever wake up, kiss the person sleeping beside you and be glad that you're alive? Apparently, I did and won’t be allowed on Hawaiian Airlines again.
-------------------------------------------
Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.
​
#Entree #GrilledChicken #HuliHuliGrilledChicken #HuliHuliSauce #Poultry #GrillRecipes #SummerBBQ #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                                    © Perspectives/The Consulting Group, LLC 2026

How you doin’?  I always have some of my homemade lasagna in the freezer. It’s not hard to make and having a convenience dinner ready to reheat is great when you are on a busy schedule. I was intrigued when I found an Instant Pot Lasagna on Sandy Clifton’s Simply Happy Foodie site. I don’t think her recipe is any faster than mine, but it is certainly less of a commitment in the amount of food produced. Instant Pot Lasagna, as any lasagna recipe, can be customized to your taste by adding your favorite ingredients. For something different, I make my lasagna with grilled vegetables or leftover chicken. Anyway, you do it Instant Pot Lasagna is delicious and hearty meal.
 
You don’t have to boil the noodles first, so you can shave a little time off the cooking time. My recipe calls for a store-bought pasta sauce—I prefer Rao’s, as I believe that is the best sauce you can buy, but you can use your favorite instead or make it from scratch. No need to pre-cook the pasta if you use no-boil noodles. Pressure cooker lasagna is easy to make. If you are in the mood for some tasty Italian baked pasta, make this Instant Pot Lasagna recipe.
 
Prep time: 30 minutes
Cook time: 24 minutes
Broil time: 5 minutes
Release time: 10 to 15 minutes
Cooling time: 10 minutes
Yield: 4 to 5 servings
 
Ingredients 
For the meat mixture
8 ounces lean ground beef (85% to 90% lean)
8 ounces ground Italian sausage
1/2 teaspoon kosher salt or 1/4 teaspoon table salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon onion powder
2 tablespoons minced garlic
1/2 teaspoon Italian seasoning
 
For the cheese mixture
1/2 cup ricotta cheese
1/2 cup mascarpone cheese
1 large egg
1/2 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
1-1/2 teaspoon garlic powder
1-1/2 teaspoon onion powder
1-14 teaspoon Italian seasoning
1/2 teaspoon oregano
1/2 teaspoon kosher salt
1/2 teaspoon freshly grated black pepper
1/4 cup chopped fresh flat Italian parsley
 
For the assembly
1 (24 oz) jar pasta sauce (about 3 cups) (I prefer Rao’s marinara, or any flavor)
5-6 lasagna noodles that have been soaked in hot water for 15 minutes
1/2 cup mozzarella cheese, shredded
1/2 cup parmesan cheese, grated
 
Directions 
To cook the meat filling

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Set an Instant Pot to SAUTÉ and when hot, add the beef, sausage, salt, pepper, onion powder, minced garlic and Italian seasoning. No additional oil is necessary. Cook, stirring, until the meat is cooked.
3. Remove the cooked meat, drain and set aside.
4. Clean out the pot and add 1-1/2 cups water to it. Set aside.

To mix the cheese mixture

1. In a mixing bowl, use a fork to thoroughly combine the ricotta, mascarpone, egg, mozzarella and parmesan cheese, garlic powder, onion powder, Italian seasoning, oregano, salt, pepper and parsley and set aside.

To assemble the lasagna

1. Lightly spray a 7 x 3-or or 6 x 3-inch springform with food release
2. Make a layer of lasagna noodles by tearing them and fitting them like a mosaic to cover the bottom of the pan.
3. Spread 1/3 of the pasta sauce over the noodles, covering them completely.
4. Evenly spread 1/2 of the meat mixture over the sauce.
5. Evenly spread1/2 of the cheese mixture over the meat.
6. Add another layer of noodles and lightly press down on them.
7. Add another layer of 1/3 of the sauce.
8. Add the second half of the meat.
9. Add the second half of the cheese mixture.
10. Finally add another layer of noodles, the last 1/3 of sauce, 1/2 cup of mozzarella and 1/2 cup of parmesan.
11. Spray a piece of foil with food release spray and lightly cover the springform pan with the foil to prevent water from getting in.
12. Set the springform pan on a trivet with handles and lift them into the inner pot that has 1-1/2 cups of water in it. The trivet should sit above the water line.
13. Close the lid and lock in place. Turn the steam release knob to the sealing position.
14. Press the set PRESSURE COOK on HIGH for 24 MINUTES. It will take about 5 to 8 minutes for the pot to come up to pressure.
15. When the cook cycle is complete, NATURAL RELEASE 10-15 MINUTES.
16. Open the valve and vent any remaining steam.
17. When the pin in the lid drops down, open the lid.
18. Carefully lift the rack with the hot springform pan out of the pot to a cooling rack. Be very careful so it doesn’t slip off the rack trivet.
19. Remove the foil.
20. Turn on your broiler to high with the oven rack in the middle to top third position in the oven.
21. Set the pan on a rimmed sheet pan and let the cheese on top brown being careful not to burn.
22. Remove the lasagna from the oven and allow it to rest for a few minutes before releasing it from the pan. This will help it maintain its shape and cool down just a bit.
23. Carefully release the lasagna from the springform pan while it is on a plate.
24. If you used a loose-bottom pan, set a large can of soup or veggies on a plate and set the pan on top of the can. Gently and carefully push the sides of the pan straight down. Wear oven mitts or hand protection. The pan and the lasagna will be very hot. Then slide another plate under the lasagna. You might need to use a spatula to help slide it over.
25. Lasagna is best served with a simple green salad and grilled crusty bread.

ChefSecret: This recipe only works in a 6 x -inch or 7 x 3-inch springform or loose bottom pan. It will not fit in a 2-inch-deep pan.

Quip of the Day: “Gina had just gotten married and being a traditional Italian, she was still a virgin. So, on her wedding night, staying at her mother's house, she was nervous. But her mother reassured her.
"Don't worry, Gina. Tony's a good man. Go upstairs and he'll take care of you."
So up she went. When she got upstairs, Tony took off his shirt and exposed his hairy chest.
Gina ran downstairs to her mother and said, "Mama, Mama, Tony's got a big hairy chest." "Don't worry, Gina," says the mother," all good men have hairy chests. Go upstairs. He'll take good care of you."
So, up she went again. When she got up in the bedroom, Tony took off his pants exposing his hairy legs. Again, Gina ran downstairs to her mother. "Mama, Mama, Tony took off his pants and he's got hairy legs!" "Don't worry. All good men have hairy legs. Tony's a good man. Go upstairs and he'll take good care of you."
So up she went again. When she got up there, Tony took off his socks and on his left foot he was missing three toes. When Gina saw this, she ran downstairs. "Mama, Mama, Tony's got a foot and a half!"
"Stay here and eat the lasagna," says the mother. "This is a job for Mama!”
-------------------------------------------
Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Entree #ItalianCuisine #InstantPotRecipes #InstantPotLasagna #Lasagna #RaosSauce #Mozzarella #Parmesan #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
                                                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? I hope you had a wonderful three day weekend and thought about the importance of our men and women in the armed forces.  They are the ones who protect our wonderful way of life—God bless them all.
 
Now, moving away from holiday grilled hamburgers and hotdogs on to something everyone would like to sink their teeth into. 
 
I like to find new ways to make different cuisines more approachable… I call it the democratization of foreign dishes and foods in general. It’s fun to try to duplicate the flavors, that up until now, you could only enjoy in your favorite restaurant or over a hot stove. My Quick & Easy Chicken Piccata and Rice is one such dish. 
 
Chicken Piccata is an Italian dish of thin, pan-fried, flour-dredged meat in a sauce of lemon juice, butter, parsley and capers. In Italian cuisine piccata is usually prepared using veal (piccata di vitello al limone, lit / veal piccata with lemon), whereas in American cuisine, chicken is more commonly used because the price is so much more reasonable.
 
Best of all, my Quick & Easy Chicken Piccata and Rice is a one-pan dish that has a strong piccata and lemon flavor. The rice comes out perfectly cooked and the chicken is fork tender. One of the secrets in my recipe is toasting the rice before adding the chicken.
 
Prep time: 5 minutes
Cook time:  30 minutes
Yield:  4 servings:
 
Ingredients 
1 tablespoon olive oil
1-1/2 pounds boneless, skinless chicken thighs (4 thighs)
1 teaspoon kosher salt, divided
1 finely chopped shallot
1 cup rinsed arborio rice
3 tablespoons minced garlic
3 cups chicken stock
1 teaspoon lemon zest
1/4 cup fresh lemon juice
2 tablespoons drained capers
1/2 teaspoon freshly ground black pepper
4 to 6 thin-sliced lemon wheels
2 tablespoons chopped fresh parsley
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Heat the olive oil in a 12-inch skillet over medium-high heat until it shimmers.
3. Season the chicken thighs evenly with 1/2 teaspoon salt.
4. Add the chicken to the skillet and cook until lightly browned, about 5 minutes. Flip the chicken and cook until nearly cooked through, 3 to 4 minutes more.
5.  Transfer the chicken to a plate.
6. Add the shallot to the skillet and cook until softened and fragrant, 1 to 2 minutes.
7. Stir in the uncooked rice and garlic and cook, stirring constantly, until rice is lightly toasted, 1 to 2 minutes.
8. Pour in the chicken stock, lemon zest, lemon juice, capers, remaining 1/2 teaspoon salt, and pepper. Stir to combine.
9. Bring the mixture to a boil, then reduce heat to low.
10. Return the chicken and any accumulated juices to the skillet.
11. Place the lemon wheels over the chicken pieces.
12. Continue to simmer the chicken, covered, until rice is tender and chicken is cooked through, 165° to 175° F, 10 to 15 minutes.
13. Remove skillet from heat and let stand, covered, for 5 minutes.
14. Sprinkle with parsley before serving.

-------------------------------------------
ChefSecret: I’ve been asked numerous why do I always specify kosher salt in all my recipes over ordinary table salt. It is not a religious thing; it is because kosher salt is purer and just tastes better. Due to the lack of metallic or off-tasting additives such as iodine, fluoride or dextrose, I use it instead of additive-containing common table salt. It is also easier to gauge the amount of salt when salting by hand because of the larger grain size. Some recipes specifically call for volume measurement of kosher/kitchen salt, which for some brands weighs less per measure due to its lower density and is therefore less salty than an equal volume measurement of table salt.
-------------------------------------------
Quip of the Day: Q. Why was the Italian chef so mean? A. Because he whipped the cream and beat the eggs.
-------------------------------------------
Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Entree #ItalianCuisine #ChickenPiccata #ArborioRice #Chicken #Poultry #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
                                                                                                            ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? I like to find new ways to make different cuisines more approachable… I call it the democratization of foreign dishes and foods in general. It’s fun to try to duplicate the flavor that up until now you could only enjoy in your favorite restaurant or over a hot stove. My Quick & Easy Chicken Piccata and Rice is one such dish. 
 
Chicken Piccata is an Italian dish of thin, pan-fried, flour-dredged meat in a sauce of lemon juice, butter, parsley and capers. In Italian cuisine piccata is prepared using veal (piccata di vitello al limone, lit / veal piccata with lemon), whereas in American cuisine, chicken is more commonly used because the price is so much more reasonable.
 
Best of all, my Quick & Easy Chicken Piccata and Rice is a one-pan dish that has a strong piccata and lemon flavor. The rice comes out perfectly cooked and the chicken is fork tender. One of the secrets in my recipe is toasting the rice before adding the chicken.
 
Prep time: 5 minutes
Cook time:  30 minutes
Yield:  4 servings:
 
Ingredients 
1 tablespoon olive oil
1-1/2 pounds boneless, skinless chicken thighs (4 thighs)
1 teaspoon kosher salt, divided
1 finely chopped shallot
1 cup rinsed arborio rice
3 tablespoons minced garlic
3 cups chicken stock
1 teaspoon lemon zest
1/4 cup fresh lemon juice
2 tablespoons drained capers
1/2 teaspoon freshly ground black pepper
4 to 6 thin-sliced lemon wheels
2 tablespoons chopped fresh parsley
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Heat the olive oil in a 12-inch skillet over medium-high heat until it shimmers.
3. Season the chicken thighs evenly with 1/2 teaspoon salt.
4. Add the chicken to the skillet and cook until lightly browned, about 5 minutes. Flip the chicken and cook until nearly cooked through, 3 to 4 minutes more.
5.  Transfer the chicken to a plate.
6. Add the shallot to the skillet and cook until softened and fragrant, 1 to 2 minutes.
7. Stir in the uncooked rice and garlic and cook, stirring constantly, until rice is lightly toasted, 1 to 2 minutes.
8. Pour in the chicken stock, lemon zest, lemon juice, capers, remaining 1/2 teaspoon salt, and pepper. Stir to combine.
9. Bring the mixture to a boil, then reduce heat to low.
10. Return the chicken and any accumulated juices to the skillet.
11. Place the lemon wheels over the chicken pieces.
12. Continue to simmer the chicken, covered, until rice is tender and chicken is cooked through, 165° to 175° F, 10 to 15 minutes.
13. Remove skillet from heat and let stand, covered, for 5 minutes.
14. Sprinkle with parsley before serving.

-------------------------------------------
ChefSecret: I’ve been asked numerous times, why do I always specify kosher salt in all my recipes over ordinary table salt. It is not a religious thing; it is because kosher salt is purer and just tastes better. Due to the lack of metallic or off-tasting additives such as iodine, fluoride or dextrose, I use it instead of additive-containing common table salt. It is also easier to gauge the amount of salt when salting by hand because of the larger grain size. Some recipes specifically call for volume measurement of kosher/kitchen salt, which for some brands weighs less per measure due to its lower density and is therefore less salty than an equal volume measurement of table salt.
-------------------------------------------
Quip of the Day: Q. Why was the Italian chef so mean? A. Because he whipped the cream and beat the eggs.
-------------------------------------------
Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Entree #ItalianCuisine #ChickenPiccata #ArborioRice #Chicken #Poultry #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                           ©PERSPECTIVES/The Consulting Group, LLC, 2026