Get the latest recipes from Well_seasoned http://www.grouprecipes.com/people/well_seasoned Years ago my son's school had a cultural day with each class assigned a different country. They had to present displays representing the different cultures and I was assigned the cooking task for the class. The initial response was ewww when the students first saw it because of the eggs (picture red egg drop soup) but after one brave and hungry boy tried it the others followed suit and it was soon gone. This recipe represented Bolivia. http://www.grouprecipes.com/89930/fritanga-spicy-pork-and-egg-stew.html I've always love the taste of steak cooked indoors seared and cooked in the pan. Then I found out about balsamic vinegar reduction and my love increased 10 fold. I've used this technique and the reduction on ribeyes and also on pan seared chicken. The further ahead you season the meat the better. I always refrigerate seasoned steaks for at least 3 hours then let them come to room temperature before cooking. I'll be cooking this tonight and will try to resist eating until I snap a picture. http://www.grouprecipes.com/89698/filet-mignon-with-balsamic-reduction.html Skinless chicken pieces smothered in a tasty gravy served over cooked rice. A staple on many Cajun tables. http://www.grouprecipes.com/89632/smothered-chicken-with-gravy.html Since perfecting this technique years ago I've never wanted take out chicken again. This recipe is for chicken pieces such as drumsticks and breast but works well on wings or tenders with cooking time adjustments. http://www.grouprecipes.com/89629/my-cajun-fried-chicken.html