Made another batch of chicken soup to enjoy over the winter. This one had some odd ingredients that turned out well.
Ingredients
- 3 chicken breasts bone-in
- 2 carrot sticks (cut up)
- 2 celery sticks (cut up)
- 1 yam (cut into chunks)
- 1 - 1.5 cup brown rice
- salt & pepper
- chili powder
- red pepper flakes
- ground ginger
- chopped fresh cilantro
- chopped fresh parsley
Boil chicken breasts with skin on in water seasoned with salt and pepper until cooked - about 1 hour. Remove chicken from the newly created chicken broth. Remove the skin and shred the chicken and add back to the broth.
Add carrots, celery, yam, rice, red pepper flakes (add extra if you want spicy soup) dash of chili powder, dash of ground ginger. Add water if needed to replace water that may have boiled off.
Bring pot to a boil, cover and reduce to a simmer. Cook until carrots are soft (about 1.5 hours).
Remove from flame and stir in cilantro and parsley. Salt and pepper to taste.
Thursday, December 16, 2010
Wednesday, December 1, 2010
Baked Panko Chicken Fingers
I've been hearing good things about Panko for about a year now. I finally saw it in the store, it was cheap, so I bought it.
I'd heard Panko chicken fingers and fish sticks are the best. I started with the chicken fingers since I had some honey mustard from Chick-fil-a (possibly the best honey mustard sauce ever - with Red Robin honey mustard coming in a close second).
Ingredients are easy:
Panko
Chicken strips
salt
pepper
dash paprika
dash chili powder
Eggs
Oven at 400
1) Depending on chicken, beat 1-2 eggs in bowl (about 2 eggs per pound).
2) Pour panko in another bowl.
3) Dip chicken in egg, dip in Panko, put on baking sheet (if you have a wire rack - use that, else you'll have to flip half way).
4) Sprinkle with seasoning.
5) Put in oven for 10 minutes at 400. Increase temp to 450 and cook another 10 minutes.
6) Serve with honey mustard and a veggie side. Enjoy.
I'd heard Panko chicken fingers and fish sticks are the best. I started with the chicken fingers since I had some honey mustard from Chick-fil-a (possibly the best honey mustard sauce ever - with Red Robin honey mustard coming in a close second).
Ingredients are easy:
Panko
Chicken strips
salt
pepper
dash paprika
dash chili powder
Eggs
Oven at 400
1) Depending on chicken, beat 1-2 eggs in bowl (about 2 eggs per pound).
2) Pour panko in another bowl.
3) Dip chicken in egg, dip in Panko, put on baking sheet (if you have a wire rack - use that, else you'll have to flip half way).
4) Sprinkle with seasoning.
5) Put in oven for 10 minutes at 400. Increase temp to 450 and cook another 10 minutes.
6) Serve with honey mustard and a veggie side. Enjoy.
Friday, October 29, 2010
Dill Salmon
This is my go to recipe whenever I want something nice that is also really easy to make.
You'll need the following:
Salmon
Olive Oil
Dill
Salt & Pepper
Veggie (asparagus, broccoli or spinach work best)
Quinoa
Preheat oven to 350.
Coat salmon in olive oil, then pat on dill. Add salt and pepper.
Cook uncovered till done (about 12 minutes)
Prepare Quinoa according to package. Add salt and pepper when done.
Steam the veggies while everything else is cooking. Sprinkle with Cajun seasoning.
If you do it right, everything will be done at the same time. Serve and enjoy.
You'll need the following:
Salmon
Olive Oil
Dill
Salt & Pepper
Veggie (asparagus, broccoli or spinach work best)
Quinoa
Preheat oven to 350.
Coat salmon in olive oil, then pat on dill. Add salt and pepper.
Cook uncovered till done (about 12 minutes)
Prepare Quinoa according to package. Add salt and pepper when done.
Steam the veggies while everything else is cooking. Sprinkle with Cajun seasoning.
If you do it right, everything will be done at the same time. Serve and enjoy.
Thursday, October 21, 2010
Chicken Soup
This is great to make if you happened to have made chicken burritos and chicken and rice bowls on the same day and you don't want to throw away all the leftover chicken broth and aren't sure what to do with extra chicken.
Soup is about the easiest thing in the world to make.
Take the leftover chicken broth and put through strainer (if you have one). Be sure not to strain into the sink, but into a pot.
Put some chicken in the broth. Put some veggies in the broth (i used carrots). Put some seasoning in the pot. Lots of pepper, some salt, celery seed, pepper flakes, anything else you think is good. If you have anything else laying around that you want to put in the soup, add it.
Bring to a boil, reduce to a simmer and let simmer for a while. Right before it's done, bring to a boil and throw in pasta and cook according to package. Remove from heat and enjoy. Goes well with a huge piece of bread.
Soup is about the easiest thing in the world to make.
Take the leftover chicken broth and put through strainer (if you have one). Be sure not to strain into the sink, but into a pot.
Put some chicken in the broth. Put some veggies in the broth (i used carrots). Put some seasoning in the pot. Lots of pepper, some salt, celery seed, pepper flakes, anything else you think is good. If you have anything else laying around that you want to put in the soup, add it.
Bring to a boil, reduce to a simmer and let simmer for a while. Right before it's done, bring to a boil and throw in pasta and cook according to package. Remove from heat and enjoy. Goes well with a huge piece of bread.
Chicken and Rice Bowls
The great thing about chicken and rice bowls is that they are a meal in themselves. It contains meat, veggies & grains all in one bowl.
What you'll need:
1 cup brown rice
Broccoli, cut up
Carrots, cut up
3 chicken breasts
Soy Vay
First, place chicken breasts (w/o skin) in boiling water. Cook for about 45 minutes or until done
Next, while Chicken is cooking, start the rice according to package. Be sure to add extra water (about 1/4 cup)
When rice has 10-20 minutes left, add the vegetables on top of the rice. This will steam them. This is what the extra water is for. When rice and veggies are done, if needed, drain extra water and separate veggies from rice.
Pick and pull chicken from bones and put onto frying pan. Add some Soy Vay and mix it up over medium high until you feel good about it. Then remove from flame.
In a serving bowl, add scoop of rice & then some veggies. Top with chicken. Add more Soy Vay if needed to taste. Eat.
What you'll need:
1 cup brown rice
Broccoli, cut up
Carrots, cut up
3 chicken breasts
Soy Vay
First, place chicken breasts (w/o skin) in boiling water. Cook for about 45 minutes or until done
Next, while Chicken is cooking, start the rice according to package. Be sure to add extra water (about 1/4 cup)
When rice has 10-20 minutes left, add the vegetables on top of the rice. This will steam them. This is what the extra water is for. When rice and veggies are done, if needed, drain extra water and separate veggies from rice.
Pick and pull chicken from bones and put onto frying pan. Add some Soy Vay and mix it up over medium high until you feel good about it. Then remove from flame.
In a serving bowl, add scoop of rice & then some veggies. Top with chicken. Add more Soy Vay if needed to taste. Eat.
Chicken Burritos
Sick of boring lunches at work, I decided to spice things up and make some frozen burritos to eat throughout the week. I already wish I made more...
What you'll need:
Burrito sized tortillas (6-8)
2 chicken breasts, skin removed
1 cup brown rice
1 can tomatoes and jalapeno peppers
shredded extra sharp cheddar cheese
1 can non-fat refried beans
- Place chicken breasts in boiling water until cooked (~45 minutes).
- Meanwhile, make brown rice according to package. Add a little extra water and drained can of tomatoes and jalapeno peppers. If desired, add spicy spices like chili powder, cayenne pepper, etc.
- When rice and chicken is done, it's time to build the burrito.
Step 1: Lay out tortilla flat.
Step 2: Spread some beans on the tortilla.
Step 3: Spoon some spiced rice on top of the beans.
Step 4: Pick chucks of chicken off the breast and put on top of rice.
Step 5: Sprinkle cheese on top of chicken.
Step 6: Roll burrito, stick in freezer safe bag, put in freezer.
To thaw, simply put it in a microwave and cook it for 90-120 seconds per side. Chances are you'll burn your tongue at least once.
What you'll need:
Burrito sized tortillas (6-8)
2 chicken breasts, skin removed
1 cup brown rice
1 can tomatoes and jalapeno peppers
shredded extra sharp cheddar cheese
1 can non-fat refried beans
- Place chicken breasts in boiling water until cooked (~45 minutes).
- Meanwhile, make brown rice according to package. Add a little extra water and drained can of tomatoes and jalapeno peppers. If desired, add spicy spices like chili powder, cayenne pepper, etc.
- When rice and chicken is done, it's time to build the burrito.
Step 1: Lay out tortilla flat.
Step 2: Spread some beans on the tortilla.
Step 3: Spoon some spiced rice on top of the beans.
Step 4: Pick chucks of chicken off the breast and put on top of rice.
Step 5: Sprinkle cheese on top of chicken.
Step 6: Roll burrito, stick in freezer safe bag, put in freezer.
To thaw, simply put it in a microwave and cook it for 90-120 seconds per side. Chances are you'll burn your tongue at least once.
Wednesday, September 22, 2010
BLT
Perfect to eat with fresh tomatoes.
Take 4 strips of bacon and put in pan on med-high heat. Make sure the pan isn't too small or cooking the bacon becomes difficult. Cook until med-well done - crispy but with some softness.
Meanwhile, cut 1-2 tomatoes into quarter inch slices. Wash piece of red leaf lettuce. Cut fresh springy white bread to half inch slices. If desired, add a little mayo to one of the slices.
When bacon is done cooking, make sandwich in the following order (bottom to top):
Bread with Mayo
Tomatoes
Lettuce
Fresh ground pepper
Bacon
Other piece of bread
Take 4 strips of bacon and put in pan on med-high heat. Make sure the pan isn't too small or cooking the bacon becomes difficult. Cook until med-well done - crispy but with some softness.
Meanwhile, cut 1-2 tomatoes into quarter inch slices. Wash piece of red leaf lettuce. Cut fresh springy white bread to half inch slices. If desired, add a little mayo to one of the slices.
When bacon is done cooking, make sandwich in the following order (bottom to top):
Bread with Mayo
Tomatoes
Lettuce
Fresh ground pepper
Bacon
Other piece of bread
Friday, August 27, 2010
Quick Tomato Sauce
With a large inflow of tomatoes from my garden, I have been eating pasta with tomato sauce 5 out of 7 days of the week. Each time I make it the sauce is a little different. The sauce below is one I made for friends we had over for dinner - it is for 1.5 lbs of pasta.
1 pound chicken sausage, diced
1 can tomato paste
10-12 fresh tomatoes
Italian Seasoning
2 Bay Leaves
4 cloves Garlic
1 Onion
salt/pepper
red pepper flakes
olive oil
Dash of beer
Pour some oil in a frying pan and add sausage. Cook. When mostly done, add half can of tomato paste and a dash of beer to help thin out the paste (could also use wine or water). Mix all together and finish cooking. Remove from heat.
In saucepan, add oil, garlic and onions. Cook until onions are soft. Add the tomatoes, sausage mixture, remaining paste & all seasonings. Mix well.
Bring to a boil and simmer/light boil it to reduce water for 20 or so minutes - until sauce looks a little thicker.
If you have bread on hand, it tastes great sopping up any leftover paste/sausage juice in the pan you cooked the sausage in. So good in fact, that after I run out of tomatoes I may try to make a sauce based on sausage, tomato paste and beer.
Once sauce is done serve over any short pasta with a side of bread and a glass of wine and enjoy.
1 pound chicken sausage, diced
1 can tomato paste
10-12 fresh tomatoes
Italian Seasoning
2 Bay Leaves
4 cloves Garlic
1 Onion
salt/pepper
red pepper flakes
olive oil
Dash of beer
Pour some oil in a frying pan and add sausage. Cook. When mostly done, add half can of tomato paste and a dash of beer to help thin out the paste (could also use wine or water). Mix all together and finish cooking. Remove from heat.
In saucepan, add oil, garlic and onions. Cook until onions are soft. Add the tomatoes, sausage mixture, remaining paste & all seasonings. Mix well.
Bring to a boil and simmer/light boil it to reduce water for 20 or so minutes - until sauce looks a little thicker.
If you have bread on hand, it tastes great sopping up any leftover paste/sausage juice in the pan you cooked the sausage in. So good in fact, that after I run out of tomatoes I may try to make a sauce based on sausage, tomato paste and beer.
Once sauce is done serve over any short pasta with a side of bread and a glass of wine and enjoy.
Wednesday, July 21, 2010
Sliced Fresh Tomatoes
Freshly grown tomatoes are 100x better than the cheapo ones you can buy at the supermarket. Although, some of the heirloom tomatoes they now sell aren't half bad, they cost 2 arms and a leg.
So if you happen to have some freshly grown, vine ripened tomatoes, or some expensive heirloom tomatoes, use this simple recipe to savor their taste.
Olive Oil
Balsamic or Red Wine Vinegar
Salt (optional)
Pepper
Italian Seasoning
Garlic Powder (optional)
Avocado (optional)
Fresh Mozzarella (optional)
Cucumbers (optional)
This recipe primarily for tomatoes, but can add avocado, fresh mozzarella and/or cucumbers.
Slice tomatoes to quarter inch thick. Lay flat on a plate.
Drizzle olive oil over tomatoes. Drizzle vinegar over tomatoes. Don't put too much of either of these - you can always add more. Add just a dash of salt, some fresh ground pepper and a light sprinkle of Italian Seasoning & Garlic Powder. (goes over avocado, fresh mozzarella, and or cucumbers too).
Can be either eaten warm or cold. If you have cucumbers, i recommend cold. Otherwise the choice is up to you. Simply place in refridge for 20-30 minutes and you're good to go.
So if you happen to have some freshly grown, vine ripened tomatoes, or some expensive heirloom tomatoes, use this simple recipe to savor their taste.
Olive Oil
Balsamic or Red Wine Vinegar
Salt (optional)
Pepper
Italian Seasoning
Garlic Powder (optional)
Avocado (optional)
Fresh Mozzarella (optional)
Cucumbers (optional)
This recipe primarily for tomatoes, but can add avocado, fresh mozzarella and/or cucumbers.
Slice tomatoes to quarter inch thick. Lay flat on a plate.
Drizzle olive oil over tomatoes. Drizzle vinegar over tomatoes. Don't put too much of either of these - you can always add more. Add just a dash of salt, some fresh ground pepper and a light sprinkle of Italian Seasoning & Garlic Powder. (goes over avocado, fresh mozzarella, and or cucumbers too).
Can be either eaten warm or cold. If you have cucumbers, i recommend cold. Otherwise the choice is up to you. Simply place in refridge for 20-30 minutes and you're good to go.
Zucchini Bread with Raisins Recipe
I make zucchini bread different nearly every time, just to mix things up. Chocolate chips, raisins, cranberries, other fruit, white flour, wheat flour, cinnamon, and other spices can be changed. For my first loaf of the year, this is what i used:
Ingredients
2 eggs, beaten
1 1/3 cup sugar
2 teaspoons vanilla
3 cups grated fresh zucchini
2/3 cup melted unsalted butter
2 teaspoons baking soda
1 dash salt
3+ cups whole wheat flour
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1 cup dried raisins
Preheat the oven to 350°F.
In a large bowl, mix together the sugar, eggs, and vanilla. Add zucchini and melted butter. While mixing, sprinkle baking soda and salt over the mixture.
Stir in the whole wheat flour, 1 cup at a time. Add more if looks too thin.
Mix in the cinnamon, nutmeg and raisins.
Pour mixture in one lightly greased 5 by 9 inch loaf pan. Start checking for doneness at 45-50 minutes. Bread is done when a wooden toothpick inserted in to the center comes out clean.
Cool in pan for 10 minutes then transfer to wire rack.
Ingredients
2 eggs, beaten
1 1/3 cup sugar
2 teaspoons vanilla
3 cups grated fresh zucchini
2/3 cup melted unsalted butter
2 teaspoons baking soda
1 dash salt
3+ cups whole wheat flour
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1 cup dried raisins
Preheat the oven to 350°F.
In a large bowl, mix together the sugar, eggs, and vanilla. Add zucchini and melted butter. While mixing, sprinkle baking soda and salt over the mixture.
Stir in the whole wheat flour, 1 cup at a time. Add more if looks too thin.
Mix in the cinnamon, nutmeg and raisins.
Pour mixture in one lightly greased 5 by 9 inch loaf pan. Start checking for doneness at 45-50 minutes. Bread is done when a wooden toothpick inserted in to the center comes out clean.
Cool in pan for 10 minutes then transfer to wire rack.
Tuesday, June 29, 2010
Zucchini Pie
Zucchini Pie an old favorite of mine. When I was a kid, I used to eat around the Zucchini. I'm still not a huge zucchini fan, but since I plant it in my garden and get 50 or so, I end up eating a lot of it. I'm making this tonight with a side of grilled zucchini, followed up with some zucchini bread for dessert (recipes coming soon).
Zucchini Pie is really easy to make.
Preheat oven to 400
Simply mix 1 cup sliced zucchini, 1 cup sliced tomato, 1/2 onion (sliced) & 1/3 cup parmesan cheese in bowl. Dump mixture evenly over 9 inch pie pan.
In the now empty bowl, whisk together 2 eggs, 2/3 cup milk, 3/4 cup Bisquick, 1/2 tsp salt, 1/4 tsp pepper. Pour mixture over veggies in pie pan.
Bake 35 minutes or until it passes the toothpick, fork or knife test. Let cool a bit, then eat it - even the zucchini.
P.S. - the great thing about baking a meal is that while it's in the oven, you can clean everything up. By the time this is done, the kitchen can be spotless.
Zucchini Pie is really easy to make.
Preheat oven to 400
Simply mix 1 cup sliced zucchini, 1 cup sliced tomato, 1/2 onion (sliced) & 1/3 cup parmesan cheese in bowl. Dump mixture evenly over 9 inch pie pan.
In the now empty bowl, whisk together 2 eggs, 2/3 cup milk, 3/4 cup Bisquick, 1/2 tsp salt, 1/4 tsp pepper. Pour mixture over veggies in pie pan.
Bake 35 minutes or until it passes the toothpick, fork or knife test. Let cool a bit, then eat it - even the zucchini.
P.S. - the great thing about baking a meal is that while it's in the oven, you can clean everything up. By the time this is done, the kitchen can be spotless.
Tuesday, June 8, 2010
All Purpose BBQ Rub
Got this from a beer magazine. Great for Pork, Fish and Chicken. I've had it on pork and chicken; it was amazing on the pork - decent on the chicken.
Can half recipe if needed:
3/4 cup paprika
1/2 cup kosher salt
1/4 cup brown sugar
1/4 sugar
3 tbsp ground cumin
3 tbsp ground coriander
3 tbsp mustard powder
2 tsp dried ground sage
2 tsp dried thyme
2 tsp ground mixed peppercorns
1 tsp ground cayenne pepper
Mix all in bowl and place in sealed dry container. To use, rub into meat/fish
Can half recipe if needed:
3/4 cup paprika
1/2 cup kosher salt
1/4 cup brown sugar
1/4 sugar
3 tbsp ground cumin
3 tbsp ground coriander
3 tbsp mustard powder
2 tsp dried ground sage
2 tsp dried thyme
2 tsp ground mixed peppercorns
1 tsp ground cayenne pepper
Mix all in bowl and place in sealed dry container. To use, rub into meat/fish
Wednesday, May 26, 2010
Hummus
I've tried several different hummus recipes, and I've never made anything better than what I can buy at the store...until today. Below, the best hummus recipe I have yet to find:
2 cans (15.5 oz) garbanzo beans
1/3 cup fresh lemon juice (2 lemons)
1/4 cup tahini
2+ tablespoons olive oil
1+ tablespoon coarse salt
2-4 cloves of garlic
parsley
pinch of cayenne pepper
Reserve 1/4 cup garbanzo bean juice, rinse beans.
Blend all ingredients together in a blender.
Eat.
2 cans (15.5 oz) garbanzo beans
1/3 cup fresh lemon juice (2 lemons)
1/4 cup tahini
2+ tablespoons olive oil
1+ tablespoon coarse salt
2-4 cloves of garlic
parsley
pinch of cayenne pepper
Reserve 1/4 cup garbanzo bean juice, rinse beans.
Blend all ingredients together in a blender.
Eat.
Monday, May 10, 2010
Whole Wheat Cinnamon Oatmeal Raisin Muffins
This is the first baking recipe I have posted on here, I hope to do more. The recipe is a mish mash of 3 recipes that I found. It also originally had buttermilk in it, but it had gone bad by the time I got around to making these.
These muffins can be eaten for pretty much any occasion. I had some for lunch, breakfast and dessert. They were gone in under 24 hours (not including half of which were shipped across country to Arletta in New York).
1.5 cup water
1.5 cup steel cut oats
1/2 cup pastured butter (i used half butter, half veggie oil - I don't know the exact amounts...but less than was suggested)
2 eggs - beaten
1 cup whole wheat flour
1 tsp cinnamon
1 teaspoon baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 - 1 cup raisins soaked in 1 tbsp Whiskey
1.5 tsp vanilla
1/2 cup brown sugar (could increase if you want something more desserty)
Preheat oven to 400°F degrees.
Boil water. When boiled, remove from heat and add the oats, butter, sugar and veggie oil. Cool.
Meanwhile mix remaining dry ingredients. Stir in egg and oat mixture.
Spoon into greased muffin tin, cook for 15-25 minutes (until toothpick comes out mostly clean).
Easy as muffins.
These muffins can be eaten for pretty much any occasion. I had some for lunch, breakfast and dessert. They were gone in under 24 hours (not including half of which were shipped across country to Arletta in New York).
1.5 cup water
1.5 cup steel cut oats
1/2 cup pastured butter (i used half butter, half veggie oil - I don't know the exact amounts...but less than was suggested)
2 eggs - beaten
1 cup whole wheat flour
1 tsp cinnamon
1 teaspoon baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 - 1 cup raisins soaked in 1 tbsp Whiskey
1.5 tsp vanilla
1/2 cup brown sugar (could increase if you want something more desserty)
Preheat oven to 400°F degrees.
Boil water. When boiled, remove from heat and add the oats, butter, sugar and veggie oil. Cool.
Meanwhile mix remaining dry ingredients. Stir in egg and oat mixture.
Spoon into greased muffin tin, cook for 15-25 minutes (until toothpick comes out mostly clean).
Easy as muffins.
Wednesday, May 5, 2010
Chicken and Peanut Sauce
Every time I think about making this recipe I'm always a little unsure if it will be any good. Every time I make it it's always very good. You think i'd learn my lesson, but for some reason I don't.
Chicken:
Marinate cubed chicken for one hour in the following:
Soy Sauce
Olive Oil
Brown Sugar
Ginger (fresh grated is best)
Garlic (fresh chopped is best)
Dash of red pepper flakes
Sesame Oil
Peanut Sauce:
1/2 cup peanut butter
1/2 cup water
1 tablespoon vinegar (or, even better, 2 tablespoons lime juice)
1/2 tsp ground coriander
1/2 tsp cumin
dash salt
cayenne pepper (the more the spicier)
garlic
dash olive oil
Whisk all peanut sauce ingredients together until smooth and put in saucepan.
Sauté marinated chicken in pan.
Once chicken is about halfway done, start heating the peanut sauce.
Finish cooking chicken while keeping an eye on peanut sauce and stir it occasionally. Make sure not to burn.
Serve chicken with peanut sauce on the side. Add veggie and rice if desired.
Chicken:
Marinate cubed chicken for one hour in the following:
Soy Sauce
Olive Oil
Brown Sugar
Ginger (fresh grated is best)
Garlic (fresh chopped is best)
Dash of red pepper flakes
Sesame Oil
Peanut Sauce:
1/2 cup peanut butter
1/2 cup water
1 tablespoon vinegar (or, even better, 2 tablespoons lime juice)
1/2 tsp ground coriander
1/2 tsp cumin
dash salt
cayenne pepper (the more the spicier)
garlic
dash olive oil
Whisk all peanut sauce ingredients together until smooth and put in saucepan.
Sauté marinated chicken in pan.
Once chicken is about halfway done, start heating the peanut sauce.
Finish cooking chicken while keeping an eye on peanut sauce and stir it occasionally. Make sure not to burn.
Serve chicken with peanut sauce on the side. Add veggie and rice if desired.
Tuesday, April 27, 2010
Extra Lean Turkey Tacos
Yes, extra lean turkey tacos don't sound that good, but they are.
Take extra lean ground turkey and brown in frying pan. Add package of McCormick Original Taco Seasoning. Add onions. Add tomatoes.
Take some tortillas, heat a tortilla up in another frying pan. Heat one side a bit, then flip, then put non-fat refried beans and cheddar cheese on the top side. This will warm them up/melt the cheese. When tortilla is hot/beans are warm and cheese begins to melt, remove from pan and add the hot turkey to finish the job. Top with homemade salsa (if you don't have any canned from the previous harvest season, a simple diced tomato, onion, jalapeno, and cilantro works wonders (either mix or throw in blender)
And enjoy!
Take extra lean ground turkey and brown in frying pan. Add package of McCormick Original Taco Seasoning. Add onions. Add tomatoes.
Take some tortillas, heat a tortilla up in another frying pan. Heat one side a bit, then flip, then put non-fat refried beans and cheddar cheese on the top side. This will warm them up/melt the cheese. When tortilla is hot/beans are warm and cheese begins to melt, remove from pan and add the hot turkey to finish the job. Top with homemade salsa (if you don't have any canned from the previous harvest season, a simple diced tomato, onion, jalapeno, and cilantro works wonders (either mix or throw in blender)
And enjoy!
Monday, April 26, 2010
Pasta and Beans
Pasta and Beans is a great dish I found on the internet, and it's really easy to make. The recipe originally called for plum tomatoes, but grape tomatoes usually taste better so I used them with excellent results. The best part about this meal, aside from it being healthy and easy and tasty is that it looks really pretty.
what you need:
8oz of short pasta
2 packages of grape tomatoes (or 4-5 other tomatoes) chopped
10-12 oz spinach
3 cloves garlic
oregano
salt
pepper
red pepper flakes
1 15-ounce can cannellini beans
Parmesan Cheese
Olive oil
Bring water to a boil and add pasta.
As pasta is cooking, sautee garlic in olive oil for 1 minute. Add chopped tomatoes and spices. Cover and cook for 5 minutes or so, stirring on occasion. With 3 minutes left on pasta, add beans and spinach. Cook until spinach is wilted.
Before draining pasta, add about 1/2 cup of the hot water to the tomato/bean/spinach sauce. Drain the pasta and then add to sauce and mix. The sauce should be slightly runny.
Serve on plate topped with parmesan cheese and enjoy.
what you need:
8oz of short pasta
2 packages of grape tomatoes (or 4-5 other tomatoes) chopped
10-12 oz spinach
3 cloves garlic
oregano
salt
pepper
red pepper flakes
1 15-ounce can cannellini beans
Parmesan Cheese
Olive oil
Bring water to a boil and add pasta.
As pasta is cooking, sautee garlic in olive oil for 1 minute. Add chopped tomatoes and spices. Cover and cook for 5 minutes or so, stirring on occasion. With 3 minutes left on pasta, add beans and spinach. Cook until spinach is wilted.
Before draining pasta, add about 1/2 cup of the hot water to the tomato/bean/spinach sauce. Drain the pasta and then add to sauce and mix. The sauce should be slightly runny.
Serve on plate topped with parmesan cheese and enjoy.
Friday, April 16, 2010
Pasta with Tuna and Parsley
The name says it all. Simple yet tasty.
Ingredients:
Pasta
1 large can tuna
1 bunch parsley
1/2 lemon (juiced)
Olive Oil
Salt & Pepper
Cook Pasta
With 3 or so minutes left on pasta, heat olive oil and tuna in skillet over med high heat. Turn to low when pasta is done.
Drain pasta.
Add chopped parsley and a bit of lemon juice to tuna. Mix. Add salt and pepper. Mix. After parsley is in for 30-60 seconds, remove from heat, mix with pasta and serve. Top with more chopped parsley if you want more parsley flavor.
Serve with a veggie and enjoy.
Ingredients:
Pasta
1 large can tuna
1 bunch parsley
1/2 lemon (juiced)
Olive Oil
Salt & Pepper
Cook Pasta
With 3 or so minutes left on pasta, heat olive oil and tuna in skillet over med high heat. Turn to low when pasta is done.
Drain pasta.
Add chopped parsley and a bit of lemon juice to tuna. Mix. Add salt and pepper. Mix. After parsley is in for 30-60 seconds, remove from heat, mix with pasta and serve. Top with more chopped parsley if you want more parsley flavor.
Serve with a veggie and enjoy.
Thursday, April 1, 2010
Baked Chicken
It's been a while since i've posted since I've been busy and haven't cooked anything exciting. Like one night I bought cereal for breakfast and beef for dinner, and I wanted the cereal so much I ended up having it for dinner. (I made the beef tacos a few days later, in a post to come).
However, last night I made Bisquick baked chicken. It brings back memories of being a little kid and shaking chicken in a bag coating it with Bisquick - it was like a big rattle with raw meat instead of beads. I realize now that shaking chicken in a bag is highly overrated and just coating it side by side in a bowl works just as well and saves a bag.
The coating:
2/3+ cup Original Bisquick
2 teaspoons paprika
1.5 teaspoons salt
.5 teaspoon pepper
1 tsp italian seasoning
The rest:
1 tablespoon butter
3.5 - 4.5 -pound cut-up whole chicken
Preheat oven to 425. Put pan and butter in oven. Mix everything but butter and chicken in a bowl. When butter is melted in pan, remove from oven. Dip chicken in coating and cover very well on both sides. Place in pan, skin side down.
Depending on thickness of chicken, cook for 30-60 minutes. Then flip and cook for an additional 15-30 minutes (until internal temp = 170-180). Basically when the top is nice and crispy.
Serve with brown rice and homemade pickles from your previous growing season (if you don't have these, i guess you could use broccoli, but really the meal would be missing something...so go get a garden and grow too many cucumbers/zucchini and learn how to can veggies... recipe coming this summer).
Camera is out of batteries, but i think i snagged a picture of my tacos before it happened. Just imagine baked chicken.
However, last night I made Bisquick baked chicken. It brings back memories of being a little kid and shaking chicken in a bag coating it with Bisquick - it was like a big rattle with raw meat instead of beads. I realize now that shaking chicken in a bag is highly overrated and just coating it side by side in a bowl works just as well and saves a bag.
The coating:
2/3+ cup Original Bisquick
2 teaspoons paprika
1.5 teaspoons salt
.5 teaspoon pepper
1 tsp italian seasoning
The rest:
1 tablespoon butter
3.5 - 4.5 -pound cut-up whole chicken
Preheat oven to 425. Put pan and butter in oven. Mix everything but butter and chicken in a bowl. When butter is melted in pan, remove from oven. Dip chicken in coating and cover very well on both sides. Place in pan, skin side down.
Depending on thickness of chicken, cook for 30-60 minutes. Then flip and cook for an additional 15-30 minutes (until internal temp = 170-180). Basically when the top is nice and crispy.
Serve with brown rice and homemade pickles from your previous growing season (if you don't have these, i guess you could use broccoli, but really the meal would be missing something...so go get a garden and grow too many cucumbers/zucchini and learn how to can veggies... recipe coming this summer).
Camera is out of batteries, but i think i snagged a picture of my tacos before it happened. Just imagine baked chicken.
Wednesday, March 10, 2010
Baked Beer Salmon
A very easy recipe.
Take one Salmon Fillet, put in baking dish, add smidgen of olive oil, dash of salt and pepper. Then add a few oz of beer to the bottom of the pan. Different beers give different flavors. I used a dark coffee stout this time, gave everything a nice nutty roasty flavor.
I also added asparagus (just threw in the pan next to the salmon). And made quinoa on the stove. Together you have one awesome meal.
Paired with a Sam Adams Nobel Lager (pictured). Crisp and refreshing pairs well with the light meal... although I think an amber lager with its slightly nutty flavor would match better since it was cooked in stout.
Different background this time. But my desk is in focus instead of my meal. It's not as edible.
Take one Salmon Fillet, put in baking dish, add smidgen of olive oil, dash of salt and pepper. Then add a few oz of beer to the bottom of the pan. Different beers give different flavors. I used a dark coffee stout this time, gave everything a nice nutty roasty flavor.
I also added asparagus (just threw in the pan next to the salmon). And made quinoa on the stove. Together you have one awesome meal.
Paired with a Sam Adams Nobel Lager (pictured). Crisp and refreshing pairs well with the light meal... although I think an amber lager with its slightly nutty flavor would match better since it was cooked in stout.
Different background this time. But my desk is in focus instead of my meal. It's not as edible.
Thursday, February 25, 2010
Chicken Paella
I got a clay paella dish for christmas and had yet to use it for paella. I figured it was time.
Clay pots are great for cooking because you can soak them in water beforehand. As it cooks, the water evaporates up into the food.
Usually I'd write my recipes here, but the one i found online is too good to pass up. Thank goodness for poor translations!
Chicken Paella
This is the real Chicken Paella recipe, an alternate way of tasting authentic Spanish recipes.
Serves: 6
Difficulty: Intermediate
Preparation time: 60-90 minutes
Ingredients
1/2 pint of oil
1 chicken, cut to 8 pieces
2 bowls of rice (1lb. 5 oz. approximately)
5 bowls of meat broth
1 green pepper
1 red pepper
1 small can of peas
1 small onion
2 tomatoes
Saffron
1 clove of garlic (optional)
Parsley
Salt
Preparation
Start by heating half of the oil and once warm add the cut chicken and let it cook for 15 min. Once it's brown, reserve it in a dish. Add the chopped onion. After 5 minutes, add diced tomatoes, without seeds and peeled.
Let it braise about 5 minutes more, mashing the tomatoes with a skimmer. Strain it and throw it in the paella pan.
Add the rest of the oil to the paella pan. Throw the green pepper, cut to square pieces of half inch. Add the fried chicken.
Keep stirring with a wooden tablespoon, without letting it go brown. Throw salt, and the meat broth, hot but not boiling. This is completed with the 5 broth bowls.
Shake the paella pan a little taking it by the handles so that it is broth flows all over. All this should be made to medium fire.
Meanwhile, in a mortar mash a little bit of garlic (optional), the parsley and the saffron, with a little bit of salt so that it doesn't slip, and it wet it with a couple of soup spoonfuls of temperate water. Spill this mixture on the rice and shake again the paella pan.
When the broth has reduced to the half decorate the paella with the red pepper cut to ribbons, and the peas.
Let it cook about 20 minutes.
Once the rice is cooked and the broth has reduced, retire the paella pan from the fire, on a wet cloth, leaving it rest for about 5 minutes.
Serve it with some big clusters of lemon without peeling like decoration.
I took 2 in focus and one out of focus pictures to make up for the lack of pictures recently.
Just added the peppers:
Halfway through cooking the rice:
Viola! This might be my new favorite dish:
Clay pots are great for cooking because you can soak them in water beforehand. As it cooks, the water evaporates up into the food.
Usually I'd write my recipes here, but the one i found online is too good to pass up. Thank goodness for poor translations!
Chicken Paella
This is the real Chicken Paella recipe, an alternate way of tasting authentic Spanish recipes.
Serves: 6
Difficulty: Intermediate
Preparation time: 60-90 minutes
Ingredients
1/2 pint of oil
1 chicken, cut to 8 pieces
2 bowls of rice (1lb. 5 oz. approximately)
5 bowls of meat broth
1 green pepper
1 red pepper
1 small can of peas
1 small onion
2 tomatoes
Saffron
1 clove of garlic (optional)
Parsley
Salt
Preparation
Start by heating half of the oil and once warm add the cut chicken and let it cook for 15 min. Once it's brown, reserve it in a dish. Add the chopped onion. After 5 minutes, add diced tomatoes, without seeds and peeled.
Let it braise about 5 minutes more, mashing the tomatoes with a skimmer. Strain it and throw it in the paella pan.
Add the rest of the oil to the paella pan. Throw the green pepper, cut to square pieces of half inch. Add the fried chicken.
Keep stirring with a wooden tablespoon, without letting it go brown. Throw salt, and the meat broth, hot but not boiling. This is completed with the 5 broth bowls.
Shake the paella pan a little taking it by the handles so that it is broth flows all over. All this should be made to medium fire.
Meanwhile, in a mortar mash a little bit of garlic (optional), the parsley and the saffron, with a little bit of salt so that it doesn't slip, and it wet it with a couple of soup spoonfuls of temperate water. Spill this mixture on the rice and shake again the paella pan.
When the broth has reduced to the half decorate the paella with the red pepper cut to ribbons, and the peas.
Let it cook about 20 minutes.
Once the rice is cooked and the broth has reduced, retire the paella pan from the fire, on a wet cloth, leaving it rest for about 5 minutes.
Serve it with some big clusters of lemon without peeling like decoration.
I took 2 in focus and one out of focus pictures to make up for the lack of pictures recently.
Just added the peppers:
Halfway through cooking the rice:
Viola! This might be my new favorite dish:
Monday, February 22, 2010
Turkey Pepper Sandwich
Disappointed by my pesto chicken sandwich, I had to make a good sandwich. This is one of my favorite sandwich recipes.
Get a fresh made roll, or better yet focaccia bread.
Next get a bag of frozen bell pepper strips. Make sure it has green, yellow and red.
You'll need some deli turkey (also can use shrimp)
And some cheese (parmesan, cheddar, feta, are my favorites.)
Salt and pepper
Saute the frozen peppers in a bit of olive oil. Add a bit of salt, and a lot of pepper. When soft, add turkey. (If using raw shrimp, add earlier). Continue to cook until meat is nice and hot. When close to being done, add cheese to melt. Remove from heat and add to bread. Eat. Enjoy.
Something about this sandwich tastes way better than it should. I crave it regularly.
Get a fresh made roll, or better yet focaccia bread.
Next get a bag of frozen bell pepper strips. Make sure it has green, yellow and red.
You'll need some deli turkey (also can use shrimp)
And some cheese (parmesan, cheddar, feta, are my favorites.)
Salt and pepper
Saute the frozen peppers in a bit of olive oil. Add a bit of salt, and a lot of pepper. When soft, add turkey. (If using raw shrimp, add earlier). Continue to cook until meat is nice and hot. When close to being done, add cheese to melt. Remove from heat and add to bread. Eat. Enjoy.
Something about this sandwich tastes way better than it should. I crave it regularly.
Thursday, February 18, 2010
Pesto Chicken Sandwich
A pesto chicken sandwich done right is one of the best sandwiches you can eat. Not in a cooking mood I decided to buy stuff to make them. They were not very good. Hamburger buns (the local market didn't have any real bread), grilled chicken breast, pesto and feta cheese. Sounds great on paper, but in practice not good. First off, you need real bread. Secondly, you need some arugula or other mustard leaf in there. Thirdly, store bought pesto sauce is never very good (though deli stuff sometimes is okay).
This was my first attempt at making pesto chicken sandwiches. I thought it would be easy, it wasn't. I did eat 4 of them though, so they weren't all that bad. Next free weekend I'll have to try making my own focaccia bread and pesto sauce and give it another go.
This was my first attempt at making pesto chicken sandwiches. I thought it would be easy, it wasn't. I did eat 4 of them though, so they weren't all that bad. Next free weekend I'll have to try making my own focaccia bread and pesto sauce and give it another go.
Sunday, February 7, 2010
Irish Roast Beef, Boxty and Veggies
Felt like cooking some Irish food yesterday randomly. Specifically, I really wanted to cook Boxty which is an Irish potato pancake. It pairs well with a nice hunk of roast beef. Now I'm not normally one to make roast beef, or any type of beef, but when you want a nice hearty meal it does the trick.
Roast Beef
Making roast beef is easy. I like to trim off as much fat as possible instead of letting it drip down into the meet. So, after that's trimmed, cut small slits and put in 2-5 cloves of garlic, depending on how much you like garlic. Sprinkle with coarse sea salt and fresh ground pepper. Drizzle with olive oil. Put in oven at 375 for 20 minutes. Then 250 until it reaches internal temp of 130-140, about 1-2 hours.
Boxty
Take one russet potato, boil. Take another russet potato, skin and grate. After boiled potato is done, mash and mix with grated raw potato. Add 3-4 cups flour & 2 beaten eggs. MIx well. Then add just enough milk to make the mixture runny enough to be spooned into a pan. Thicker mixture equals thicker pancakes and vice-versa. Take a pan, put just enough olive oil in it to coat the bottom. Spoon mixture onto pan and let cook for 3-5 minutes each side depending on thickness.
Sauteed Cabbage
Shred one green cabbage. Put in large frying pan with olive oil, vinegar, salt, pepper, and other desired spices. Cook al dente. I like extra vinegar.
Steamed Veggies
Take zucchini, yellow zucchini, broccoli and carrots. Slice and put in steamer. Cook until al dente. Mix with salt, pepper and the thinnest slice of butter you can muster. You should not be able to taste the butter, but it provides some richness.
I have enough of this to last me all week.
Roast Beef
Making roast beef is easy. I like to trim off as much fat as possible instead of letting it drip down into the meet. So, after that's trimmed, cut small slits and put in 2-5 cloves of garlic, depending on how much you like garlic. Sprinkle with coarse sea salt and fresh ground pepper. Drizzle with olive oil. Put in oven at 375 for 20 minutes. Then 250 until it reaches internal temp of 130-140, about 1-2 hours.
Boxty
Take one russet potato, boil. Take another russet potato, skin and grate. After boiled potato is done, mash and mix with grated raw potato. Add 3-4 cups flour & 2 beaten eggs. MIx well. Then add just enough milk to make the mixture runny enough to be spooned into a pan. Thicker mixture equals thicker pancakes and vice-versa. Take a pan, put just enough olive oil in it to coat the bottom. Spoon mixture onto pan and let cook for 3-5 minutes each side depending on thickness.
Sauteed Cabbage
Shred one green cabbage. Put in large frying pan with olive oil, vinegar, salt, pepper, and other desired spices. Cook al dente. I like extra vinegar.
Steamed Veggies
Take zucchini, yellow zucchini, broccoli and carrots. Slice and put in steamer. Cook until al dente. Mix with salt, pepper and the thinnest slice of butter you can muster. You should not be able to taste the butter, but it provides some richness.
I have enough of this to last me all week.
Wednesday, February 3, 2010
Cheese Ravioli
I'm not even sure this counts as a recipe.
Didn't much feel like cooking tonight, so I picked up a bag of frozen ravioli (cheeper than the refrigerated and better tasting) and a bag of spinach.
For the ravioli, simple sauce of fresh grated parmesan, olive oil, salt and lots of fresh ground pepper.
For the spinach, saute till just wilted in about 1 tsp olive oil per half a bag. Halfway through add creole seasoning. This salts and flavors spinach like no other. This can be started when the timer goes off for the ravioli.
I gotta find some new backgrounds for my food.
Didn't much feel like cooking tonight, so I picked up a bag of frozen ravioli (cheeper than the refrigerated and better tasting) and a bag of spinach.
For the ravioli, simple sauce of fresh grated parmesan, olive oil, salt and lots of fresh ground pepper.
For the spinach, saute till just wilted in about 1 tsp olive oil per half a bag. Halfway through add creole seasoning. This salts and flavors spinach like no other. This can be started when the timer goes off for the ravioli.
I gotta find some new backgrounds for my food.
Tuesday, January 26, 2010
Salmon Pasta
This recipe is an old favorite of mine. Very simple, very tasty.
Ingredients:
Salmon
Dill
Pasta - Fettuccine works best
Flour
Skim Milk
Butter
Spinach (optional)
Parmesan Cheese
Poach Salmon.
Meanwhile, cook pasta. The trick with pasta these days is to make sure you get a full pound. Many companies are lowering box sizes down to 15-12 oz. Don't buy them. Also, for some really weird reason, i like my Fettuccine to stick together when it cooks for this dish. So i barely stirred it.
Meanwhile meanwhile, make sauce. Melt a bit of butter (about one tablespoon) in a pot, slowly add about two heaping spoonfuls of flour. Stir in milk till desired consistency. Add dill, spinach (i forgot to buy it), and a lot of cheese (1/4 cup?) I was almost out of cheese because it was covered in mold and i had to slice off most of it.
After Salmon is done, flake with fork - or, to save dishes, the flour spoon. Add to sauce. Add lots of pepper and salt.
Drain pasta well so the water does not make sauce runny. Add to sauce, mix well and eat.
Tip: To add a little tang to cream sauces made with little butter & skim milk, one may add a tad of mustard. I didn't for this dish though.
Ingredients:
Salmon
Dill
Pasta - Fettuccine works best
Flour
Skim Milk
Butter
Spinach (optional)
Parmesan Cheese
Poach Salmon.
Meanwhile, cook pasta. The trick with pasta these days is to make sure you get a full pound. Many companies are lowering box sizes down to 15-12 oz. Don't buy them. Also, for some really weird reason, i like my Fettuccine to stick together when it cooks for this dish. So i barely stirred it.
Meanwhile meanwhile, make sauce. Melt a bit of butter (about one tablespoon) in a pot, slowly add about two heaping spoonfuls of flour. Stir in milk till desired consistency. Add dill, spinach (i forgot to buy it), and a lot of cheese (1/4 cup?) I was almost out of cheese because it was covered in mold and i had to slice off most of it.
After Salmon is done, flake with fork - or, to save dishes, the flour spoon. Add to sauce. Add lots of pepper and salt.
Drain pasta well so the water does not make sauce runny. Add to sauce, mix well and eat.
Tip: To add a little tang to cream sauces made with little butter & skim milk, one may add a tad of mustard. I didn't for this dish though.
Monday, January 25, 2010
Lamb Stew in Slow Cooker
I've had a slow cooker for about 8 months and this was my first time using it. I couldn't find a recipe I liked online, so i just threw in a bunch of stuff, went to work and prayed that my condo wasn't burnt to a crisp when I got home. It was raining, so damage would have been limited.
Ingredients:
2 lamb shoulder chops
4 red potatoes
1 leek
1 onion
2 carrots
marjoram (i wanted rosemary, but they were out...)
1 can chopped tomatoes in water or sauce or whatever they call it.
salt, pepper & olive oil
Throw everything but the meat in the slow cooker. Put the meat in the slow cooker. Turn on low, cover, pray, come home 8 hours later, add some flour to thicken sauce and enjoy some very tender meat and veggies (if the house is standing).
Yes I forgot to take a pic, I was so excited to eat it I forgot
Ingredients:
2 lamb shoulder chops
4 red potatoes
1 leek
1 onion
2 carrots
marjoram (i wanted rosemary, but they were out...)
1 can chopped tomatoes in water or sauce or whatever they call it.
salt, pepper & olive oil
Throw everything but the meat in the slow cooker. Put the meat in the slow cooker. Turn on low, cover, pray, come home 8 hours later, add some flour to thicken sauce and enjoy some very tender meat and veggies (if the house is standing).
Yes I forgot to take a pic, I was so excited to eat it I forgot
Wednesday, January 20, 2010
Easy Chili
Chili is by far the easiest meal you can make that doesn't involve pasta or a phone. I didn't have much time to cook because I had to research brewery CIP procedures, it was cold and rainy, so chili was the obvious choice. (ok, i didn't think of it, my brother did)
Ingredients:
1-1.25 lbs ground meet (i used extra lean turkey today)
1 can condensed tomato soup
Up to 4 cans of various beans
Up to 1 can of corn
Up to 2 cans of tomatoes.
Chili powder
Other spicy spices
Really, once you have the meat and the soup, you can add whatever you want. Here's what i decided to add today:
Corn and peppers. Never tried them before, but they were on sale.
Ready cut tomatoes. Usually I like the ones with jalapenos.
Can kidney beans, pinto beans, butter beans (CK first introduced me to these bad boys)
What to do:
Brown meat in the biggest pan you have. Add tomato soup, and all your other cans.
Then take the chili powder and sprinkle on a lot. Then sprinkle on more until you think you couldn't possibly want any more. Then double that. More chili powder = better chili.
Add a big splash Franks Red Hot Sauce. Add other spicy spices (cayenne pepper, coriander, anzo chili pepper, etc. etc.
No need to add salt, all the other stuff is salty enough.
Mix this all together, cover, and let simmer for as long as you can to get the spices to infuse with everything. I'd say wait at least 30 minutes. I was able to wait 10 because I was hungry.
If you like a thinner chili, or plan on simmering for awhile, add dark beer. Nothing lighter than a shade of black. But remember, simmering chili is much less viscous than serving temperature chili.
Put on a plate and eat. Sometimes I like cheese on top, sometimes I like cornbread on side. This time, just chili straight up with Balls Stout 2009.
Ingredients:
1-1.25 lbs ground meet (i used extra lean turkey today)
1 can condensed tomato soup
Up to 4 cans of various beans
Up to 1 can of corn
Up to 2 cans of tomatoes.
Chili powder
Other spicy spices
Really, once you have the meat and the soup, you can add whatever you want. Here's what i decided to add today:
Corn and peppers. Never tried them before, but they were on sale.
Ready cut tomatoes. Usually I like the ones with jalapenos.
Can kidney beans, pinto beans, butter beans (CK first introduced me to these bad boys)
What to do:
Brown meat in the biggest pan you have. Add tomato soup, and all your other cans.
Then take the chili powder and sprinkle on a lot. Then sprinkle on more until you think you couldn't possibly want any more. Then double that. More chili powder = better chili.
Add a big splash Franks Red Hot Sauce. Add other spicy spices (cayenne pepper, coriander, anzo chili pepper, etc. etc.
No need to add salt, all the other stuff is salty enough.
Mix this all together, cover, and let simmer for as long as you can to get the spices to infuse with everything. I'd say wait at least 30 minutes. I was able to wait 10 because I was hungry.
If you like a thinner chili, or plan on simmering for awhile, add dark beer. Nothing lighter than a shade of black. But remember, simmering chili is much less viscous than serving temperature chili.
Put on a plate and eat. Sometimes I like cheese on top, sometimes I like cornbread on side. This time, just chili straight up with Balls Stout 2009.
Wednesday, January 13, 2010
Mediterranean Lemon Pepper Chicken
First recipe I wish to share here is a new one I found online over the weekend. I cooked it up Tuesday and had leftovers tonight. On a scale of 1 to very good, i give it a good.
I stole this from a recipe on www.cooks.com and modified it a bit to my liking. The original recipe can be found here: http://www.cooks.com/rec/view/0,1639,134190-245192,00.html
3-4 chicken breasts
2 lemons
2 tablespoons olive oil
1 large sweet onion, finely chopped
4 cloves garlic, crushed
2 teaspoons lemon pepper
2 cups chicken broth
3/4 can garbanzos, drained
3 tablespoons fresh parsley, minced
1 tablespoon Flour
2 lemons
2 tablespoons olive oil
1 large sweet onion, finely chopped
4 cloves garlic, crushed
2 teaspoons lemon pepper
2 cups chicken broth
3/4 can garbanzos, drained
3 tablespoons fresh parsley, minced
1 tablespoon Flour
1 tsp corn starch
Step 1: Rub the chicken breasts with half a lemon. I also squeezed the juice all over the chicken for extra lemony flavor.
Step 2: In large frying pan, heat oil and saute onion till soft
Step 3: Rub chicken breast with lemon pepper.
Step 4a: Sear chicken on both sides for 2 minutes total (1 min each side). This helps the lemon pepper rub stick to the chicken throughout cooking and cooks the flavor in.
Step 4b: During the second minute, add the crushed garlic.
Step 5: Add broth, chickpeas, and remaining juice from lemon. Be sure to remove the seeds from the lemons before squeezing the juice into the pan. I ended up with a bunch of seeds in my meal. They are hard and not tasty. Bring to boil.
Step 6: Reduce heat and simmer for 30 minutes
Step 7: Add flour and corn starch. I like a thick sauce. If you prefer thinner, skip corn starch. Simmer for 5 minutes.
Step 8: Add 1 heaping tablespoon of parsley. Simmer for 10 minutes.
Step 9: Remove from heat. Serve over rice, top with fresh chopped parsley.
Pretty tasty.
Tuesday, January 12, 2010
When a Man Loves a Kitchen
I was cooking dinner tonight and thought it would be a great idea to share all of my interesting cooking experiences with the world. Not only could I share things I make with friends and family (talk about a misplaced modifier), but hopefully get some feedback and improve my cooking along the way.
I don't get home until late, so most of my recipes are quick and hastily thrown together which at times can make for some interesting evenings, complete with fires, yelling and a big messes.
So join me on my cooking adventure across time and space as I cook up tasty meals in my always short on counter space Playa Vista kitchen. If anyone is ever in the area, you're more than welcome to stop by for dinner.
I don't get home until late, so most of my recipes are quick and hastily thrown together which at times can make for some interesting evenings, complete with fires, yelling and a big messes.
So join me on my cooking adventure across time and space as I cook up tasty meals in my always short on counter space Playa Vista kitchen. If anyone is ever in the area, you're more than welcome to stop by for dinner.
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