Thursday, February 28, 2008

Teriyaki Chicken

If this doesn't make your mouth water you're dead.

My favorite husband, who prefers to remain nameless, fix us up so good eats tonight. This is simple enough even I could make it, but lets not tell him, I like it when he's home to cook.

All you need is some Teriyaki marinade and sauce. My favorite husband crush fresh garlic and cut up some fresh green onions mixed it with about 1/2 to 3/4 of the bottle then dropped in 4 boneless thighs. At it had marinated for over four hours he took the remainder of the teriyaki and stirred in some corn starch (as a thickener) slapped those bad boys on the grill (low heat) and brushed on the glaze.
With this he served rice pilaf and corn because apparently corn is considered a vegetable even if it is a starch. I wasn't going to argue with a good meal, he even did the dishes.

Wednesday, February 27, 2008

Sweet 'n' Tangy Chicken

You can make this for dinner
or just fix up a mess of wings for the game,
either way you'll be lovin' this chicken.

Per my usual, I didn't measure anything. Can't you just taste the artist comin' out in my cooking? For this meal you will need your chicken, the amount of the other ingredients really depends upon how much you're making. Let's pretend you gonna fix a couple of legs for the kids and some breast for the grown folk. (that's 4 pieces if your not keeping up)

You will need about 2 cups of ketchup, 1/3 cup brown sugar, 1/4 cup red wine vinegar, a couple of good dashes of Worcestershire, a dollop of Dijon mustard and some garlic.

I salted and peppered my chicken then broiled it in the oven for about 20 minutes,
flipping it after in began to turn brown.
While the chicken was getting a suntan, I mixed the other ingredients in a bowl.
I tossed the chicken in the sauce and poured into my crock pot. Just a hit you might want to grease your crock pot before starting. Clean up will be much easier for you husbands. Trust me they will thank you.
Anyway, I cooked it all afternoon (3-4 hours) on low.

This is a nice change from the usual boring ole chicken. Good luck, it's good!

Tuesday, February 26, 2008

Mushroom Quiche

Okay, I have to confess something, can you keep a secret? I LOVE MUSHROOMS! shh don't tell anyone, it's just between you and me.

Since we have a plethora of eggs and I have a slight fondness for mushrooms I decide to make a mushroom quiche.

This is all you need, how simple can it be? A premade pie shell and a few items from around your kitchen. Simple, I'm telling you. I started by preheating the oven to 450 while I broke out what I needed. Then I covered the pie shell with foil and baked it for about 10 minutes. While that was baking, I sauteed the mushrooms ( I just cut up a whole bunch , I don't know how many, if I had to guess, I'd say a lot!). You could buy pre-sliced and save yourself a bit more time. When they're done, spoon them out in to your egg mixture (I used about 4-5 eggs and some half and half, seriously use your best judgement people, we're not in kindergarten now are we) along with a couple of cups of Swiss cheese. Pour into your pie shell. I tossed in some parsley flakes for color. Bake this with foil covering the edges of the crust for about 30 minutes at 375.

Chicken Pasta Toss

Oh, you are not going to believe this one. I have really gone and out done myself this time. This is so simple and doesn't take any time at all to make. All you need is:

Cubed chicken breast, minced garlic, some butter to saute with, salt, dried thyme, onion powder, white and black pepper, spaghetti, heavy whipping cream, Parmesan cheese, parsley and a dash of cayenne.

Don't forget that cooking is an art so feel free to add whatever else you think will be good. I ended up adding mushrooms at the last minute and it worked out wonderfully. Also remember that I don't measure so I can only estimate what I used. Sorry...

While the spaghetti was cooking, I melted the butter and added about a tsp of crush garlic. Then I seasoned the chicken with the peppers, salt, and onion powder. After sauteing the chicken for about 3-5 minutes I added the thyme and mushrooms. I then added in about 1 -1 1/2 cups of cream, parsley, cayenne and 1/2 a cup or so of Parmesan cheese, cooking it until the cream thickened up. I turned the heat down and added the pasta, tossing it until it was covered with sauce.

I am so sorry you can't taste this. Oh, it was so wonderful! You just have to try it, it's really not that hard and it only took about 30-40 minutes to cook.

Monday, February 25, 2008

Breakfast Pizza

Here's all you need to make a breakfast pizza.

Unroll your crescent rolls into a baking dish. You will need to pinch the seems together so that you don't spring a leak. Add 1/2 lb cooked sausage crumbled up, then add some frozen hash browns. In this case I shredded a potato, rinsed it and microwaved it for about 30 seconds.

Next you need to add 2 cups of shredded cheese, and a (5) egg and (1/2 cup) milk mixture.
On top of that crumble up some cooked bacon if you like. Salt and pepper.

Cook at 350 for 30 + minutes and breakfast is served.

Orange Roughy and Rice

This is about as simple as it gets, here are the ingredients.

Rice mix, orange roughy, olive oil, salt, pepper, paprika, and onion salt

I cheated and used a box rice mix.

If you don't like orange roughy you can use flounder or red snapper.

But doesn't that look too good too pass up?

I just mixed the salt, pepper, paprika, and onion salt together. Then I sprinkled the fish while the olive oil heated up in the skillet. Don't ask for measurements, I don't believe in measuring anything. Just use more of what you like and less of what you don't like, that's my philosophy. The original recipe called for dill, but I don't use dill, that's a whole 'nother story.

Here's the rice cooking,

yum! Are you getting hungry yet?

Since I can't eat at Out Back Steakhouse salad every night my next favorite salad is a baby leaf with feta cheese, Greek black olives, croutons and this wonderful vinaigrette by Brianna

Doesn't that look good?

It fast, easy and taste good too, what's better than that? I know eating out, but I'm talking about eating at home people. You really should try this one. Let me know if you make this, I want to hear how it turns out.

Poppy Seed Chicken Casserole

This one is simple enough. All you need is some chicken, cream of chicken, sour cream, butter, rice, poppy seeds and Ritz crackers. I start off by boiling the chicken. I set aside the broth and use it to cook my rice. (more about the rice later)

While the chicken is cooking I crush a sleeve of Ritz crackers and melt a 1/2 stick of butter. Mix together and add about 2 TBS of poppy seeds, then set aside. (just make sure your not up for a drug screen at work because you will test positive for opiates)

After my chicken has cooled I take the meat off the bone and cut it into small bite size pieces. Mix the cream of chicken, sour cream and chicken together in a casserole dish. You can add pimentos and sauteed mushrooms if you like, but my short people lack the ability to eat food with 'red thingies' and mushrooms.

I then cover with the cracker mixture, Bake at 375 for 30 minutes or until hot and bubbly. Sometimes I layer the fully cooked rice on the bottom, other times I just serve the Poppy Seed Chicken over the rice. It's really up to you.

Doesn't that look good!?!

Wednesday, February 20, 2008

Bayou Chicken Pasta

I think of cooking as an art and baking as more of a science so when I cook I don't measure and I change ingredients to suite myself. I seem to screw up almost everytime I try baking. Apparently, I'm an artist not a scientist.
Sunday I made chicken piccata tossed with bow-tie pasta. It called for penne rigate, but alas I did not have any in the cupboard. Sorry, I neglected to take a picture. It was devoured before I could find a camera.

Tonight I decide to try a bayou chicken pasta Yum yum people! I decided to share a picture and the recipe with you since it was a winner even with the short people.

Now doesn't that look good!

Start with:

1 lb of linguine 1/4 cup kosher salt ( I didn't even get close to using that much) 2 TBS butter 1 TBS olive oil 1 1/2 lb skinless chicken cut into 1-in pcs (I didn't measure) 2 TBS seasoning salt (I used Tony Chachere's) 1 cup finely chopped onion (I used much less and added onion powder mixed with Tonys) 1 TBS chopped habanero pepper (I didn't use because of the little people) 1 TBS minced garlic (once again I didn't measure, but I love garlic) 1 1/2 cups heavy cream 1 cup diced tomatoes (I don't have a garden in the winter so, no tomatoes) 1/2 cup reserved pasta water (I used chicken broth) 1/2 cup chopped green onions (no garden, no onions) 1/4 cup grated parmesan cheese (didn't measure) 2 TBS chopped parsley (didn't measure)

As I was cooking the pasta (al dente, of course) I took the butter and the olive oil and heated it in a skillet adding the chicken that was sprinkled with onion power, tony's and salt. I let that cook until it was brown on both sides then took it out and set aside while I sauteed the onion (this is where you can add the habanera if you like) I added the garlic and then stared adding the cream , the chicken, the chicken broth, parsley and parmesan cheese (the recipe calls for adding the parsley, green onions and parmesan at the very end but I hate to follow directions) I let the cream reduce then added the linguine (this is where you can add your tomatoes)

If you try this recipe let me know how it turns out and what you did to make it your own.