Snow Day
Is there anyone NOT snowed in right now? Y’all have seen the movie The Day After Tomorrow, right? Yeah. We’re totally going to die.
Anyway, I can’t go anywhere and I’m completely bored out of my mind. I’ve been up since 5, the house is clean, dinner is in the crock, I’m working on Mount St. Clothes in the laundry room…
Fetlife is slow.
Nobody’s emailing me.
I can’t go to the gym (when I whined about that this morning, he merely pointed me toward the shovel and remarked how much exercise shoveling is.) (Boo on that, I say.)
(In fact, his theory that it’s easier to shovel one inch six times than it is to shovel six inches one time, while probably true, is one that I dismiss as valid in kaya’s world. The way I figure it, if I’m the one who has to shovel- and I am!- and if I want to shovel six inches once, then who *cares*? Let me struggle with it. I don’t want to go outside 6 times. I don’t want to go out there AT ALL, let alone 6 freaking times. Once is enough. The End. kaya has spoken.)
(Besides. Shoveling the sidewalk before it stops snowing is just st00pid.)
Here pretty soon I’ll have to babysit The Cutest Baby in the World so that’ll keep me busy (she’s mere hours away from crawling. She scoots backwards, though), but until then, anyone wanna share some recipes with me?
I feel like I’m in a cooking rut, having the same things over and over again, but nothing is inspiring me when I browse the recipe sites. So, once again, I turn to you fine people.
What’s something you’ve made recently that was full of the nom? Or what’s a favorite that you make for the fam? Heard of anything you want to try but haven’t?
I made pasta sauce the other day and posted it on the Domestic Blog. That was a new one for me.
I desperately need to make a run to the grocery store and was going to do that today. I can’t so maybe with some new recipes to look forward to, I can revise my list before tomorrow.
Today, I just threw a bunch of veggies, some water and beef bouillon in the crock and called it soup. I might thicken it later and call it stew. I’ll probably make some rolls or biscuits or grilled cheese or something to go with it.
What’s on your menu tonight?
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Uncategorized | kaya | 
Tuesday February 16th, 2010 10:33am
haha! I’m not snowed in! :) Our snow melted the next day and it’s gone baby, gone. :D
What am I cooking tonight. Wild Mushroom pizza, green salad, steak medallions with goat cheese and herbed butter crust, mashed potatoes, braised root vegetables, and some kind of fruit dessert.
[rq=2158545,0,blog][/rq]Simulated Boredom
You have to share the recipe, silly goose. How can I copy it if I don’t know how you did it??
I’m snowed in and can’t get to the post office. A place that I JUST got permission to go to last night, pre-snowstorm.
You’re so lucky.
Maybe tomorrow though. :D
well, no hurry at all to mail anything to me… I mean, I’m happy to wait until your snow is over.
Oh, recipes. hmmm they’re long… I’ll email them to you? or something.
[rq=2158545,0,blog][/rq]Simulated Boredom
Braised Root Vegetables
4 cups of assorted root vegetables, such as parsnips,
carrots, rutabagas, sunchokes, and celery root,
peeled and cut into 1/2-inch cubes or slices
2 tablespoons unsalted butter
1/2 cup chicken or vegetable stock
2 teaspoons sugar
1/2 teaspoon sea salt
Freshly ground black pepper, to taste
2 tablespoons chopped fresh chives, for garnish
Place the vegetables, butter, stock, sugar, salt, and pepper in a large skillet and bring to a boil over high heat. Reduce the heat to low and cover the vegetables with a round of parchment or wax paper, pressing it directly against the vegetables. Cook slowly until the vegetables are crisp-tender and the liquid is mostly evaporated, 15 to 20 minutes.
Discard the paper round and raise the heat to medium-high. Sauté the vegetables, stirring frequently, until browned and glazed on all sides, about 5 minutes. Serve on a warm platter and garnish with chopped chives, if desired
Pizza
3 turkey bacon slices, cut crosswise into 1/2-inch pieces
2 tablespoons olive oil
§ cup halved peeled large garlic cloves (about 2 1/2 ounces)
12 ounces assorted fresh wild mushrooms, thinly sliced
1/2 red bell pepper, cut into matchstick-size strips
1 10-ounce purchased fully baked thin pizza crust
1 cup (packed) mixed shredded Italian cheeses (about 4 ounces)
preparation
Cook bacon in large skillet over medium heat until golden, about 10 minutes. Using slotted spoon, transfer bacon to paper towels. Pour off drippings from skillet. Add oil and garlic to skillet. Cover and cook over low heat until garlic is golden, stirring occasionally, about 15 minutes. Add mushrooms and bell pepper; cover and cook over high heat until vegetables are tender, stirring often, about 5 minutes. Season with salt and pepper. (Can be made 8 hours ahead; chill bacon and vegetables.)
Preheat oven to 450°F. Place pizza crust on baking sheet. Sprinkle cheeses, then vegetable mixture and bacon over crust. Bake until cheeses melt, about 15 minutes. Remove from oven. Let stand 2 minutes. Cut into wedges and serve.
The pizza sounds delicious. Minus the peppers, I think Master would really like it. Thanks!
D doesn’t like bell peppers either. I love them, he doesn’t like them. I grew some that were half purple, half white and he actually liked those. they were mild and had a lot of sweetness. those are the ones I’ll be using.
[rq=2159868,0,blog][/rq]Simulated Boredom
kitten: Do you happen to know the name of those purple and white peppers? I don’t care much for bell peppers, but I’m always willing to try something new, and the biggest thing I don’t like about most bells is that they’re too strong and overpower the flavour of everything else.
lilac peppers is what they were called. They were easy to grow. Pick them before they turn red.. they go from ivory to lavender to red.
[rq=2161508,0,blog][/rq]Simulated Boredom
Awesome! I’m gonna try to find them and put them in the garden this year. Thanks!
You’re welcomed!
[rq=2168229,0,blog][/rq]Simulated Boredom
steak is easy… just marinate then cook the steak medallions rare, then put butter and herbs on top and goat cheese and put it under the broiler until everything’s bubbly….
use your own recipe for mashed potatoes, but put you know stuff in them… sour cream, butter, salt, white pepper, cream cheese… you know, normal mashed potatoes have all of that, right? (mine do)
[rq=2158545,0,blog][/rq]Simulated Boredom
No recipe because I’m too lazy, but I hopped on over to DS and read your recipe there, and have this little tip for you: If you’re cooking with wine and it ends up tasting too sharp or bitter, put a LITTLE bit (seriously, like, drops–start off with a 1/4 tsp) of red wine vinegar in. Taste it and add a bit more. If you add just a little, it’ll make the sauce sweet instead of bitter.
[rq=2158686,0,blog][/rq]Happy Valentine’s Day Cards
Thanks! Just today I was thinking about it and wondering if I could just use the red wine vinegar in place of the wine altogether. But too much of it would probably make it taste even worse, eh?
Allrecipies.com is where I always look as my cooking skills aren’t the greatest. I don’t have any specific recipies to try, but I made a to-die-for shepherd’s pie from a recipie there last week, I’ll point it out to you if it’s something you don’t already do.
I’ve tried various shephards pie recipes before because that’s one of Master’s favorite meals, but none of the ones I’ve tried really seemed to hit the mark. I’d love the link to the one you did, though. Maybe that’ll be the one!
http://allrecipes.com/Recipe/Shepherds-Pie-VI/Detail.aspx
Sorry it took so long to reply, I’ve had family issues to deal with lately. I tweaked mine a bit, like adding some frozen veggies to step 3, but my man absolutely loved it!
I made a really yummy Asian-style veggie soup the other day. If you’re not into tofu, it can be substituted with chicken or even strips of beef.
Sounds yummy!
slice chicken breasts and put them in some green pesto sauce. Put in oven til cooked. when almost done add fresh chopped tomatoes. take it out, add basil. serve with pasta. takes about 20 mins in the oven
Do you have a link to green pesto sauce? Or a recipe that you use? I don’t even know what pesto sauce is..lol
http://herbs.suite101.com/article.cfm/pesto_perfect
But i dont make mine, i’m sure you can find it everywhere.
Also, don’t forget salt and pepper, i forgot to put in in the recipe :)
It’s hanah I added you to my fet..OMG i am so excited to see you..I sent you a fetmail.
We’re having this: http://www.recipezaar.com/Beef-and-Prune-Tagine-106553 I add some garlic with the onion, then whole shallots and closed cup mushrooms and stick it in the oven, though a crock pot would be good, I’m sure. We’re having baked potatoes with it. Mmmmm.
[rq=2158996,0,blog][/rq]Fun in the garden
That looks interesting! I’ve never cooked with prunes before.
Actually, I’d use at least half that amount of prunes. It was a bit on the sweet side. I reckon it would be just divine without so many prunes.
[rq=2158996,0,blog][/rq]Fun in the garden
Burrito
You’ll need:
- minced meat
- kidney beans
- corn
- 2 paprikas
- canned tomatoes
- tomato puree
- loads of cumminseeds
- coriander
- cinnamon
- chili powder
- tortilla pancakes
- sour cream
Put all the minced meat in a pan with all the herbs, stir and heat until it’s done. Add the (chopped up) paprika, tomato puree and canned tomatoes and let it boil softly for about 30 minutes. Then add the corn and beans and let it heat but don’t let it boil. Done! Eat with tortilla pancakes and some sour cream. Yummie :D.
I had no idea paprika was a thing. I’ve only ever seen/heard of it in the little spice jar. I’ll have to look for that.
Everything goes good with sour cream. Nom!
I think it’s the same thing as bell pepper, but I’m not sure….
I am in the process of making ie throwing in the crockpot my version of Olive Gardens Zuppa Tocasana. It is yummy…
Got a link or a recipe for that? :)
Oh and we are not snowed in… have not seen any snow in weeks darnit!
I’m not TECHNICALLY snowed in, but if you mean unable to leave the house due to snow at all, then yes. D: my pain has me stuck inside other than going to class.
Fuck I don’t want to go to class. It’s so cold out, I saw a HUSKY standing on a plastic chair trying to keep its feets warm.
[rq=2160292,0,blog][/rq]I’ve had this migraine for like three weeks
lol. Poor husky!
ok i am in a foodie mood…here’s one of my favorite “spices” good on just about anything..
Recipe courtesy of Emeril Lagasse ( Food Network )
2 1/2 tablespoons paprika
2 tablespoon onion powder
1 tablespoon tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 dried oregano cayenne pepper
1 tablespoon
1 tablespoon dried thyme
Mix well and use!
And since we all seem to eat the same things day after day…chicken, chicken breast, steak, hamburger blah blah blah, I am really into side dishes or sauces to add some zing..here’s one from Greece that I am absolutely addicted to, first make sure everybody loves garlic, and make sure the one you are kissing later has eaten just as much of this stuff as you!
Skordalia
1. 6 pieces of regular old white bread, cut theh crust off and soak the de-crusted bread in water, yes I said water, after a few minutes squeeze the water out and yes you have a handful of wet bread.
2. Add to your food processor a Handful of peeled garlic cloves and process until finely minced, even absolutely destroyed..add the bread, and process to combine
3. while the processor is running slowly start pouring in about a cup of olive oil
4. add about 1/3 cup of vinegar, keep processing
5. juice of half a good size lemon, this varies depending on your taste, keep processing
6. salt and pepper to taste..
process until it is creamy and delicious…excellent as a salad dressing, a veggie dip, substitute for steak sauce, good dipping sauce for chicken, it is just damn good! and good for you! I promise
Wow! That sure doesn’t sound like it would taste good but I believe you that it does! I’m so trying that.
Then I’m going to tell everyone that Master makes me eat bread and water. Hee!
I have loads of good recipes… but because it is Pancake day in the UK, and I am a Brit, I am going to share tonight’s dinner with you…
Stuffed Pancakes.
First of all you want to make up your pancakes – these are the thin English style ones – Crepes if you like…
3oz flour (all purpose/plain),
pinch of salt,
1 lg egg,
4 tbsp milk
3 tbsp water
1 tbsp melted butter.
Beat all the ingredients together well to make a thin batter about the thickness of single cream.
Grease a frying pan with a little butter/oil/whatever fat you prefer to use and heat it up. Pour in a small amount of the batter and tilt the pan to coat the bottom with a thin layer of batter. Cook until the top is dry and the bottom is just starting to colour. Flip it over (with a spatula, you don’t have to toss it) and cook the other side. Repeat until all the batter is used up.
You should get about 8 pancakes from the above quantities, so if your family is as greedy as mine is, you may want to double (or even triple!) the recipe.
These pancakes are good with sugar and lemon if you want to eat them as a desert, but we are going to stuff them with a savoury filling.
For the filling, I am going to make a tomato sauce and add leftover diced ham and mushrooms. I am then going to roll this mixture in the center of the pancakes and lay them in a baking dish (rather like making cannelloni tbh). Then I am going to pour more tomato sauce over, and sprinkle with cheese (but leave a bit without cheese for me because I am allergic to dairy products).
Bake the whole thing in the oven until it is gorgeous and bubbly…
And because it is so rich, I will serve it with nothing else but a nice green salad.
Do you have to substitute the the milk in the recipe because of your allergy?
Have you stuffed it with other stuff?
should add that we are not snowed in here either… There is some snow still lying on the ground, but lots of it has melted and the roads are clear
1st, I’m not snowed in.
Frito Pie (horribly fattening, makes you gasy but SOOO NOMILICIOUS)
1lb ground beef
1 can of Hormel chili (which ever you like)
1 bag of shredded cheese
1 bag of fritos (any)
Cook and drain meat, mix with hormel.
In a 13×9 pan cover bottom in mashed up chips and some cheese to help it stick together.
Layer on meat mixture and cheese over it.
Top layer.. more fritos! I used scoops on the top for fun.
Heat at 350 till hot.
Use more scoops and NOM!
It’s served as a “Walking Taco” at little league parks.
[rq=2160828,0,blog][/rq]Note To Self
What! You should be snowed in! No fair.
Master would love that recipe. He loves fritos and chili and cheese. He’d be in
food heaven. :)
Kaya,
You’re probably going to shoot me, but we have no snow. We haven’t had snow i Spokane since the new year. We are, however, very wet. It’s been raining almost every day for weeks.
As for dinner, I suspect we’re going to have frozen lasagna tonight. Costco makes a yummy meat and sausage one. When I’m cooking for myself, I usually take a meat cut (pork or beef rib, chop, steak, etc.), marinade it in Nalley’s Tscan House Italian dressing while I’m at work (at elast 12 hours between exit and arrival at house). Then I’ll add some Mrs. Dash lemon and pepper and extra spicey, along with some minced garlic (lots–you can’t have too much garlic) and bake as 375 for about 45 minutes. Add some frozen veggies (broccoli, corn, brussels sprouts, california blend) steamed and topped with parmessan cheese, and you have a basic dinner that’s not over carbed or over salted (i love Mrs. Dash). I can even afford to have some Hienz 57 on the side.
Dave
*Bang* I shot you.
:P
I remember you talking about that marinade and the mrs. dash before. I’m going to have to give it a try.
Which cut of meat is your favorite?
Kaya,
You missed. In fact, you rolled a natural 1 (He can explain it).
As for meat, my favorite is whatever’s on sale. hehe. Seriously though, I’m very partial to round steak, lots of meat for a reletively low price.
Dave
Try the Epicurious website. They’ve got some great recipes there, with pretty pictures and user ratings. MMMMM food porn.
One of my favorite go to recipes is Chicken Picatta. I use the giant Cost Co bag of chicken tenders(because adult children never leave, they just bring their spouses home to us)so however much you need to please those you feed. It’s yummy, and easy.
Chicken Piccatta
Brown the chicken in a little olive oil. I use the whole Cost Co bag, so 3, 4 pounds of chicken. Place chicken on a plate or platter and keep warm. Add butter and olive oil, in equal measures(again, how ever much you’re willing to use)I use 1/2 cup each, for 5 adults and one kid. Scrape up the brown bits on the bottom of the pan. Squeeze lemon juice into the pan, about the same amount as the butter & olice oil you used. Let it all simmer together until it reduces down a little, about 8 to 10 minutes. I add capers to give it a little more bite, you can leave them out if you don’t like them. Pour the sauce over the chicken, and Viola’, lemony goodness. I serve it with canned new potatos cooked in , yes, butter & olive oil, and sprinkled with garlic powder and Cavender’s greek seasoning. Any greek seasoning would do. Add a salad and you’re good to go.
Yum! I love chicken. Cooked almost in any way. That sounds really good. I especially like saucy chicken. Thanks!
@Kaya – yes I substitute soya milk and either olive oil or a dairy free margarine for the butter.
And yes you can stuff them with whatever takes your fancy – chicken and mushrooms or sweetcorn is nice, or you can use a meaty pasta sauce and put cheese over the top – that comes out kind of like a rolled up lasagne
It is just that I had ham that needed using up for tonight
chicken is what I was thinking. I like me some chicken. Chicken and cheese. Mmm.
What I’m having a hard time getting past in my head is that when I think of crepes or pancakes, anything I’ve ever eaten, has been sweet. Like, the batter itself was sweet-ish and the toppings were sweet.
The two foods are clashing in my mind, even though I know the batter you’ve listed isn’t a sweet batter. :)
Baked Potato Soup.. We are talking SERIOUS nom’s here!!
4 Large Baking Potatoes
2/3 C Butter or Marg
2/3 C flour
*6 C milk
3/4 t salt
1/2 t pepper
12 slices bacon (cooked and crumbled) I just use the whole pkg
1 1/2 C shredded cheddar cheese
4 green onions chopped
8 oz sour cream
Wash potatoes and prick with fork several times. Bake for 1 hr or until done.. cool. Cut potatoes in half lengthwise and scoop out and reserve pulp. Discard shells.
Melt butter in heavy sauce pan over low heat add flour stirring until smooth and bubbly (You’re basically making a white sauce) Add milk slowly stirring constantly until thick and bubbly. Stir in potato, salt, green onions, bacon, and cheese. Cook until heated thru. DO NOT BOIL. Stir in sour cream, cook just until heated. If you want to.. save a little of the bacon cheese and onions for a garnish.. i never do tho..
* I ALWAYS add more milk because the soup is WAY to thick.. I generally end up using about 1/2-3/4 gallon of milk in the soup.. and this soup just gets better as leftovers.
Serve with french bread yummo!
Chicken Tortilla Casserole
2 or 3 chicken breasts cooked and shredded ( you can also use hamburger for this.. it’s just as good)
1 can cream of mushroom soup
1 can cream of chicken soup
1 can enchilada sauce
1 C picante sauce (just to stretch the sauce a bit)
1pkg corn tortillas
shredded cheese
mix sauces and soup and meat in a bowl. quarter tortillas and layer 13×9 inch baking dish with single layer of tortillas. cover with half of the sauce mixture and half of the cheese. Add another layer of quartered tortillas.. the remaining sauce mixture and the rest of the cheese.. bake at 350 for 30 minutes or until cheese is all melted and bubbly.
sour cream and olives picante sauce etc for garnish..
I have a similar recipe…no enchilada sauce or picante, though. I think it uses 1/2 cup of chicken broth and a small (4 oz) can of green chilies.
spaghetti casserole
1pkg spaghetti
1jar sauce
cheese
1/2c milk
2 eggs
cook spaghetti just like you always would. drain. mix eggs and milk together and stir into drained spaghetti. dump half of spaghetti into 13×9 inch baking dish cover with sauce and cheese. then pour the rest of the spaghetti into dish cover in remaining sauce and cheese.. bake 350 for 30min or until cheese is melted and bubble.
okay.. i think i’m all recipied out now.. :) hope you enjoy
Oh man. Those all sound yummy! I haven’t made potato soup in awhile. I’m making that one soon!
I had a casserole recipe that was similar to the chicken tortilla one you posted, only I know it didn’t have the cream soups in it. But that really makes sense to have them in there. I’m doing that one too!
my most favorite recipe site ever…
http://www.kraftrecipes.com/home.aspx
[rq=2162542,0,blog][/rq]decisions…so good to know they are right
Thanks! A site I haven’t used yet. :)
It’s not snowing here in Portland! :D
What I had for dinner last night, which I made myself (which, seriously, is saying something) and which was full of nom:
A pound or so of ground meat. I used turkey, you can use… well, whatever ground meat you want. Enough cooked noodles to fill the bottom of a big casserole dish. I used penne, you can use – yep, you guessed it – whatever! After browning the turkey with a hefty dose of Worcestershire, garlic salt and dried basil, I layered the turkey on top of the cooked noodles in the casserole dish, put a bunch of spaghetti sauce over it (or, y’know, tomato sauce, or diced tomatoes and tomato paste.. y’know, WHATEVER!), then covered THAT with a layer of Italian breadcrumbs and a layer of parmesan cheese. Stuck ‘er in the oven on 375 for 15 or so minutes… voila! Instant noms.
You can see I’m real big on precise measurements, too. ;)
[rq=2162660,0,blog][/rq]Review: 1969 L’insolite
lol. I like those kinds of measurements. That way when I mess it up I can say “Well what do you expect Master? She didn’t give me any freakin’ measurements! *sob*”
and then he’ll pat me on the head.
*beams*
Hey now! I emailed you a week or so ago with the subject of Sascrotch and a link to a pic on fetlife I thought you might like and there was no mention of THAT email or the pic! :P
-Z
I went scrolling back and I didn’t see any sascrotch picture!
I want to see the (other) sascrotch.
Here you are! :) Hope you enjoy *grins*
http://fetlife.com/users/86209/pictures/1441428
I don’t remember where I got this recipe, but it’s so yummy and me and my man have made it twice in the space of a couple weeks. It’s perfect for those cold winter days.
White Chicken Chili (crockpot recipe)
1 1/4 lbs. boneless chicken breasts (I tend to use a little more so we’ve got leftover chicken to use in enchiladas, burritos, etc.
1 can white hominy
2 cans great white northern beans
1 (4.5 oz.) can green chilis
1 pkg. taco seasoning
1 can crm. of chicken soup (I’ve also done crm. of mushroom instead which is also nummy)
Put the uncooked chicken in the crockpot. In a bowl, mix soup, chilis, and taco seasoning. Dump the beans and hominy on top of chicken (you can drain them first if you like, but I prefer a saucier chili. Dump the soup mixture on top of beans and gently stir (trying to keep the chicken at the bottom of the crockpot.
Set crockpot for low and cook 8-10 hours.
Serve topped with green onions and sour cream if desired.
Like I mentioned, we usually have more chicken in the crockpot that we use as leftovers for other things when the chili is gone, but if you don’t think you will, the chicken gets so tender that it’ll break up if you give everything a thourough stirring when it’s all cooked.
Yeah, we got 8-9 inches yesterday. Pretty out, but i’m ready for spring. Like, NOW. Housebound kids sux bigtime (grins) That’s how chaos theory was developed, i’m certain of it!!
Easiest recipe in the world. But you have to like lentils. Cook 1/2 bag lentils 20-25 minutes in boiling water. (until tender). Drain. While that’s cooking, cook rice of your choice. White, brown, wild, whatever. Oh, rice for however many people you’re serving. I make 4 cups. Mix equal amounts of rice and lentils. Add salsa of choice. ( we use 2 jars mild, but i reserve some medium and pour that on wifey and mine). Mix. Add cheese of choice (mexican, or sharp cheddar is nice). Serve and eat with tortilla chips! Easy, filling as all get out and cheap. My family loves this and it’s ready in 20 minutes *unless* using brown rice which takes 40 mins, to fully cook.
nilla
[rq=2166115,0,blog][/rq]Taking a survey….
Something easy and yummy:
Brown ground beef and some chopped onion, (a pound and maybe half an onion?). Drain.
Add your fav. bbq sauce. Make bisquick biscuit recipe (or jiffy I guess. I like bisquick)
Press dough into greased muffin tin cups, add beef mixture, and stick american cheese slices on top.(a whole slice won’t fit. About a half slice fits I guess)
Bake according to biscuit directions until crust is lightly browned and cheese melts.
These are called BBQ Jackpots and a fav. of my family! They pop out of the muffin cups and are teh NOM!
(Hint: don’t put too too much meat mixture in each cup, and don’t make meat mixture too juicy or they get soggy. Hey, it’s not an exact science!)
[rq=2166199,0,blog][/rq]Horoscope
You might like this site, http://www.brokeassgourmet.com The price every recipe out (california prices) so it should be even cheaper for you! Some are very easy, and some are challenging, but as a professional chef, it is one of my favorite recipe sites!
Pizza
:-P
CALL – ORDER
WAIT
PAY
EAT
Here, try a couple recipes from my little part of the world. His Shrimp and Grits recipe is pretty good.
http://www.chefrick.com/low-country-recipes/
We had snow her last Friday night. For us this was a veritable blizzard. Ranged from 3″-7″ depending on how close to the ocean one lived. First snow in 11 years.
No food stuff. Know about the snow. Last week, no heat, light, or water for 6 days thanks to snow.About 30 inches total last week and 8 to 12 so far this week. Going to blow out driveway again now…by
I have a couple for you!
Here’s an old standby for a quick meal: Chicken Caesar Salad.
1 box croutons (any kind you like)
1 bottle creamy Caesar dressing
1 bottle Italian Vinagarette dressing (I’ve noticed that the store brands are just fine for this.)
1 package Romaine Hearts or 1 bag already cut Romaine lettuce or 1 full Romaine head
1 wedge fresh parmesan cheese (usually found in Deli section)
1 chicken breast per person (I usually make a batch of 4 chicken breasts with 3 romaine hearts, if that helps.)
Grate parmesan cheese and set aside.
Slice each chicken breast into thinnish strips (lengthwise) so you get about ten per breast.
Marinade all chicken strips in the entire bottle of Italian dressing overnight in the fridge, or for a few hours.
Cook in skillet on medium/medium high heat until chicken starts to get browned, and look hairy. (I really have no other way to describe it, but the edges of each piece of chicken actually do start looking fuzzy.)
Wash/chop Romaine.
Dish up each plate with lettuce, then chicken, then croutons, then parmesan, then Caesar.
Serve with garlic bread for maximum noms. Great with lemonade or iced tea.
Here is a quick and easy (practically no prep time) crock pot meal: Caribbean Jerk meat with rice. You can make this recipe with 4-6 chicken breasts or 1 med-lg piece of pot roast or oven roast beef.
In addition to the meat, you’ll need:
1 lg/2 small cans of pineapple chunks
1 bottle of Caribbean Jerk marinade (I know Lowry’s and Mrs. Dash both make this flavor, but we shop at Kroger, and they have a much cheaper store brand that’s good too.)
1 bag frozen broccoli florets.
1-1 1/2 cups rice (Really any variety should work well.)
Lay meat in the bottom of the crock pot.
Dump entire bottle of marinade over meat. Fill bottle with water, shake until it gets the rest of the marinade out, and dump that in, too.
Then add all pineapple AND JUICE (the juice is very important).
Cook on high for 4-5 hours or on low overnight.
Flip meat.
Then, add the bag of broccoli and the rice, stirring to make sure all broccoli and rice are below liquid surface.
Cook for another hr or so on high until rice is done (you can pull out a few grains to test for doneness.
This can turn out a bit spicy, but it is full of flavor, and the meat always ends up very tender. Plus, a one pot meal is nice because you don’t have to mess with more pans or dishes.
I’m on an oriental kick lately. I made (am learning to make) potstickers for the second time in my life with a recipe from epicurious and…..would you believe Sir even liked them as leftovers!!! I also make my own versions of fried rice with chicken or pork depending on what I have.
I’m getting hooked on brown rice too. It’s easy to turn it into a casserole or one pot dinner, and takes on almost any kind of flavor easily. :)
Butternut Squash and Swiss Chard Risotto (vegan version)
-Roast half a butternut squash in the oven and cube it once it’s done. Wash and roughly chop the leafy greens of the swiss chard.
-Heat a few tablespoons of olive oil in a heavy pan. Add an amount of arborio rice (“an amount” determined by how much you think you need to feed your family). Lightly brown the rice in the oil. Add a cup of warmed veggie broth and stir until all the liquid is absorbed. Add a goodly splash of white wine if you have it around, or don’t bother. Keep adding stock by the cupful, stirring until all the liquid is absorbed.
-After about… say, 12 minutes or so toss in your swiss chard. Keep adding one cup of broth and stirring until the liquid is absorbed. At the 15 or so minute mark add the squash.
-Once the squash has been added start testing your rice. It’s done when it’s creamy a creamy consistency but still al dente.
-Eat.
(For a non-vegan version you could use chicken stock instead of veggie, add chicken breast or thigh, add some parmesan…)
[rq=2170513,0,blog][/rq]Own Goal
my most favoritest chicken recipe yet was one i made up (at least, i don’t think i’ve ever heard of it before) last night… Chicken breasts, sliced open, then stuffed with canned (no-salt added) spinach and provolone cheese (i would have added mushrooms and caramelized onions if i’d had them), then set in the oven for the cheese to melt. i fried my chicken breasts in a covered wok with a little oil before stuffing them. They were nice and juicy! Served with a side of lemon-peppered pasta…Yum!
One thing i didn’t do that i should have was pounded the chicken breasts flat before i cooked ‘em.
[rq=2171447,0,blog][/rq]Video: slave and Sadist out of sync…
We’re not snowed in any more, thank goodness! I hate the snow.
Tonight we’re having baked chicken legs (simple with parika and olive oil), asparagus and twice-baked potatoes (cheddar and bacon.) But the recipe that’s been knocking my woman’s socks off lately is my enchilada recipe. I’ve made it three times, which means we’ve had it for six dinners and two lunches, in the past month and a half. I think it’s a hit.
I personally would make this recipe a good deal hotter, but she has the tastebuds of a wimp and couldn’t take it. Fie, I say.
Sauce:
4 garlic cloves, crushed
1.5 Serrano peppers, chopped (these are hot; adjust to taste or if using other peppers)
2 tbsp butter
2 tbsp flour
2 cups chicken broth
2 cups sour cream
1/2 tsp cumin
Dash of cayenne
10 fresh tomatillos, husks removed and cut in half
Salt and pepper
First, roast tomatillos under broiler until they have black spots; turn over and roast other side. Meanwhile, melt butter in pan. Toss Serrano peppers into pan; cook until soft. Toss in garlic. Cook until peppers start to blister and blacken. Stir in flour. When flour is brown, whisk in chicken broth. When all flour is absorbed and broth thickens, mix in sour cream, cumin and cayenne.
Transfer to blender. Add tomatillos and blend till smooth; set aside.
For the enchiladas:
2 large chicken breasts
12 tortillas
Canola oil
Shredded Monterey jack cheese (a whole block)
While making the sauce, bake chicken until done. When cooked, use fingers to shred. Mix with about half the cheese. (I do this in the cooled pan from the sauce, to pick up what’s left.)
Pour half the sauce into the bottom of a baking pan. Then, begin assembling the enchiladas:
1. Heat oil. Warm tortilla in oil – don’t let it fry and get hard!
2.Remove tortilla to plate. Place about 1/4 cup of the chicken and cheese in the middle of the tortilla. Wrap.
3. Put little burrito into pan, seam side down. Repeat for the next 11. You’ll probably have to crowd them in.
When done, pour remaining sauce over top. Then sprinkle remaining cheese. Put in 350 degree oven to cook for half an hour or until bubbly and browned.
Eat, accompanied with your beverage of choice (Coca-Cola or Corona is a good choice.)
Snowed here 8 out of the last 12 days and I think someone has hijacked spring! Dinner? Uhm…went out to CrackerBarrel then Starbucks so no cooking for me. Sorry. But if YOU want to cook for me, hey, I am alright with that!
[rq=2173622,0,blog][/rq]Are You Watching Me? (part 2)
1.) “I’m hungry”
2.) stare a little at the pet
3.) wait a short while
4.) eat snack of cheese, olives and bread
[rq=2174491,0,blog][/rq]Rocks