I have been cooking, and there is a photo on my camera of the Pork Chops with mustard-leek sauce.
Then the camera decided it wanted new batteries.
I did not purchase a camera that needs actual batteries - it was kind of a surprise gift when we bought a printer at an auction.
And my real camera broke so that is all I have...
So when I went to take a photo of the freaking delicious Chicken Parmesean Friday - no go.
Tonight is chicken and dumplings. I have to get new batteries ASAP because today is puppy halloween and I made costumes!
So - more pictures soon.
Sunday, October 25, 2009
Sunday, October 18, 2009
Nice Link!
While reading Real Simple magazine, there was a page with cool links on it. One struck my fancy and I visited it. It's called Straightupheadlines.com. You can click on gossip, fashion, politics, etc. But there is also a Foodie link!
Click HERE!
Click HERE!
Best. Meal. EVER
I think I concocted the best meal ever last night.
New York Strip with sauteed green beans and roasted new potatoes with carmelized onions and a camambert cheese sauce.
Are you ready?
First thing - preheat oven to 400 degrees for the potatoes. I will say this meal was easy because I have 2 ovens..
Coat potatoes in oil and a little salt and pepper - roast about 45 minutes.
Once the potatoes are in, you can start prepping the cheese. This cheese comes in a wheel.
Open the cheese and then place it back in the little wood container (without the plastic around it..) Cut a chunk out of the top of the wheel and discard that chunk (or eat it...)
Thinly slice 2 cloves of garlic and put them on the cheese. Pull some rosemary leaves off the stalk and drop those on there as well. Coat with a good drizzle of olive oil. Toss a little salt and pepper on there as well.
Bake on a cookie sheet for 25 minutes or so, until warm and gooey. 350 is better, but i don't think 400 would be a big deal. if so... you could just add cooking time to your potatoes at 350 and all is well.
Oh heck yeah.
Once your hubby places the steaks on the grill, get the onions going. Throw about 3 tablespoons or so (or so!!) into a skillet. Once melted, add 1 large onion, sliced thin. Let it sit and don't stir too much so that you get nice brown-ish onions. Once finished, remove to a plate and save the buttery skillet. (at this point i had the potatoes out resting so i just threw the onions on the potatoes... just a side note)
Toss some green beans (i confess i used frozen but they were great) in the hot skillet and sautee around until crispy. Salt and pepper as you wish.
About the times the steaks come off, the cheese and potatoes can come out of the oven to sit so you don't burn your dang mouth when you eat!.
Smash the potatoes a little bit.
On the plate - put a good scoop of the smashed potatoes, a generous helping of onions, and the scoop some of that evil cheese out on top.
Like so:
We ate this with a bottle of Brazin Red Zin. Lee made noises I have never heard as he ate the potatoes. Devine.
A new addition to the kitchen is my old-timey veggie basket. This was a great way to get the bowl of veggies off my butcher block.
New York Strip with sauteed green beans and roasted new potatoes with carmelized onions and a camambert cheese sauce.
Are you ready?
First thing - preheat oven to 400 degrees for the potatoes. I will say this meal was easy because I have 2 ovens..
Coat potatoes in oil and a little salt and pepper - roast about 45 minutes.
Once the potatoes are in, you can start prepping the cheese. This cheese comes in a wheel.
Open the cheese and then place it back in the little wood container (without the plastic around it..) Cut a chunk out of the top of the wheel and discard that chunk (or eat it...)Thinly slice 2 cloves of garlic and put them on the cheese. Pull some rosemary leaves off the stalk and drop those on there as well. Coat with a good drizzle of olive oil. Toss a little salt and pepper on there as well.
Bake on a cookie sheet for 25 minutes or so, until warm and gooey. 350 is better, but i don't think 400 would be a big deal. if so... you could just add cooking time to your potatoes at 350 and all is well.
Oh heck yeah.Once your hubby places the steaks on the grill, get the onions going. Throw about 3 tablespoons or so (or so!!) into a skillet. Once melted, add 1 large onion, sliced thin. Let it sit and don't stir too much so that you get nice brown-ish onions. Once finished, remove to a plate and save the buttery skillet. (at this point i had the potatoes out resting so i just threw the onions on the potatoes... just a side note)
Toss some green beans (i confess i used frozen but they were great) in the hot skillet and sautee around until crispy. Salt and pepper as you wish.
About the times the steaks come off, the cheese and potatoes can come out of the oven to sit so you don't burn your dang mouth when you eat!.
Smash the potatoes a little bit.
On the plate - put a good scoop of the smashed potatoes, a generous helping of onions, and the scoop some of that evil cheese out on top.
Like so:
We ate this with a bottle of Brazin Red Zin. Lee made noises I have never heard as he ate the potatoes. Devine.A new addition to the kitchen is my old-timey veggie basket. This was a great way to get the bowl of veggies off my butcher block.
Sunday, October 11, 2009
Fall Cooking
This weekend was awesome. Friday afternoon we got a cool front that has kept it about 65 all weekend. The windows were open in the house all weekend to let the cool air in.
Last night I made chili. "Lee's Chili" to be exact. It was wonderful.
But tonight I pulled out all the stops.
Chicken Pot Pie with Buttermilk Biscuit topping and Apple Crisp for dessert.
The recipe for the pot pie is in my American Classics cook book (i talked about it here) Page 175.
I used a rotisserie chicken and added a little leeks in with the onion. I made the bacon and corn version. Get the book! You'll love it!
As for the apple crisp, I don't remember where i got the recipe but I am sure any Paula Dean or Bsrefoot Contessa version would do...
I won't be cooking this week because... I will be in MEXICO!
Toodaloo!
Last night I made chili. "Lee's Chili" to be exact. It was wonderful.
But tonight I pulled out all the stops.
Chicken Pot Pie with Buttermilk Biscuit topping and Apple Crisp for dessert.
The recipe for the pot pie is in my American Classics cook book (i talked about it here) Page 175.
I used a rotisserie chicken and added a little leeks in with the onion. I made the bacon and corn version. Get the book! You'll love it!As for the apple crisp, I don't remember where i got the recipe but I am sure any Paula Dean or Bsrefoot Contessa version would do...
I won't be cooking this week because... I will be in MEXICO!Toodaloo!
Tuesday, October 6, 2009
Tuesday, Sunday, and Monday
Last week is a blur. It took me a moment to figure out when I made chicken and veggies. Really?
Ok so let's assume that was Tuesday night. I basically took my big dutch oven, put veggies in the bottom and a whole chicken on top. Then put it in the oven and baked it for about an hour and 1/2.
It was tasty but since i didn't do it in the roasting pan like I normally do - it wasn't as crispy. So - lesson learned.
I am not so good at photographing food....
Next up, Sunday night - super easy meal. I was worn out from my exam on Friday and Saturday, then we went to the Texans Game on Sunday - so dinner was not about to be fancy.
We picked up some marinated chicken from HEB, pesto, and pasta.
While Lee grilled the chicken I mixed some pesto with some milk in a sauce pan. While that came to a simmer I mixed a little butter, flour, and milk in a measuring cup to make a roux to thicken the sauce.
This was really yummy and earthy.
Then last night, I had dinner going in the crock pot. A long time ago, the crock pot was my favorite appliance. Nowadays... not so much. This thing will cook the bejesus out of everything. I even came home at lunch so that the food wouldn't be going from 7am to 7pm. Still, even 7 hours of cooking was enough to make the chicken dry. :(
Otherwise, it's a great meal. Maybe try chicken thighs over breasts since they have a little more fat to hold in moisture.
Italian Chicken over Pasta:
12oz skinless, boneless chicken breasts/thighs
1 9oz package Italian green beans (I can't ever find these, I like to use frozen French green beans because they are thin and mix well with the pasta later)
1 cup fresh mushrooms (i use frozen, quartered - but you can use fresh too..)
1 small onion, sliced 1/4 inch thick
1 14oz can Italian Stewed Tomatoes
1 6oz can Italian tomato paste
1 teaspoon (or more!) Italian seasoning
2 cloves garlic, minced
6 oz fettuccine, cooked and drained
Shredded parmesan cheese
Directions:
1. Cut chicken in to 1 inch pieces, set aside.
2. place green beans, mushrooms, and onion in slow cooker. top with chicken.
3. in a bowl, mix tomatoes, paste, and seasonings. pour over chicken
Cook: High - 2.5 hours, Low 5 hours.
Cook and drain fettuccine. Serve chicken mixture on top of noodles, sprinkle with cheese.
Ok so let's assume that was Tuesday night. I basically took my big dutch oven, put veggies in the bottom and a whole chicken on top. Then put it in the oven and baked it for about an hour and 1/2.
It was tasty but since i didn't do it in the roasting pan like I normally do - it wasn't as crispy. So - lesson learned.
I am not so good at photographing food....Next up, Sunday night - super easy meal. I was worn out from my exam on Friday and Saturday, then we went to the Texans Game on Sunday - so dinner was not about to be fancy.
We picked up some marinated chicken from HEB, pesto, and pasta.
While Lee grilled the chicken I mixed some pesto with some milk in a sauce pan. While that came to a simmer I mixed a little butter, flour, and milk in a measuring cup to make a roux to thicken the sauce.
This was really yummy and earthy.
Then last night, I had dinner going in the crock pot. A long time ago, the crock pot was my favorite appliance. Nowadays... not so much. This thing will cook the bejesus out of everything. I even came home at lunch so that the food wouldn't be going from 7am to 7pm. Still, even 7 hours of cooking was enough to make the chicken dry. :(Otherwise, it's a great meal. Maybe try chicken thighs over breasts since they have a little more fat to hold in moisture.
Italian Chicken over Pasta:
12oz skinless, boneless chicken breasts/thighs
1 9oz package Italian green beans (I can't ever find these, I like to use frozen French green beans because they are thin and mix well with the pasta later)
1 cup fresh mushrooms (i use frozen, quartered - but you can use fresh too..)
1 small onion, sliced 1/4 inch thick
1 14oz can Italian Stewed Tomatoes
1 6oz can Italian tomato paste
1 teaspoon (or more!) Italian seasoning
2 cloves garlic, minced
6 oz fettuccine, cooked and drained
Shredded parmesan cheese
Directions:
1. Cut chicken in to 1 inch pieces, set aside.
2. place green beans, mushrooms, and onion in slow cooker. top with chicken.
3. in a bowl, mix tomatoes, paste, and seasonings. pour over chicken
Cook: High - 2.5 hours, Low 5 hours.
Cook and drain fettuccine. Serve chicken mixture on top of noodles, sprinkle with cheese.
Monday, September 28, 2009
Weekend foodie
Saturday Lee drank alot of beer... so Sunday I made him a hangover cure - breakfast tacos!
Basically I cooked some bacon and the sauteed the onions and red pepper in some of the grease. Then I scrambled some eggs. Put it in a warm tortilla with cheese and salsa!
These were soooo yummy and we had some homemade salsa from Jennifer to put on them too.
Then for dinner - classic beef stew. this was GOOOOOD
He had 2 bowls. I did too. While we watched Dexter on Showtime.
Then tonight was Lasagna Bowls for Monday-Night-Dinner - which is back on since my test is this Friday and the study class is OVER. 9 weeks in a row of a study class... wow.
This recipe is from Rachael Ray's 30 minute meals on Food Network. I added some stuff to it and it was very very good!
You can see her recipe here. I was bothered by the lack of tomato sauce so I dumped in some leftover Prego from what Ben had brought a few weeks ago, it thickened it up and it was great!
Ok, back to studying!
Basically I cooked some bacon and the sauteed the onions and red pepper in some of the grease. Then I scrambled some eggs. Put it in a warm tortilla with cheese and salsa!These were soooo yummy and we had some homemade salsa from Jennifer to put on them too.
Then for dinner - classic beef stew. this was GOOOOOD
He had 2 bowls. I did too. While we watched Dexter on Showtime.Then tonight was Lasagna Bowls for Monday-Night-Dinner - which is back on since my test is this Friday and the study class is OVER. 9 weeks in a row of a study class... wow.
This recipe is from Rachael Ray's 30 minute meals on Food Network. I added some stuff to it and it was very very good!
You can see her recipe here. I was bothered by the lack of tomato sauce so I dumped in some leftover Prego from what Ben had brought a few weeks ago, it thickened it up and it was great!Ok, back to studying!
Saturday, September 26, 2009
Yummy Yummy Goodness
I am a happy cook these days. Most of what I am doing is coming out really well.
About 2 weeks ago, I made some marinara sauce and sauteed some spicy italian sausage. Ben (our Sunday-night-dinner-case) brought over a little Prego jarred sauce (i know... bear with me) and the sausage.
I made my regular sauce (here) and then thickened it a bit with the prego ( i didn't want to hurt his feelings) and then I cooked the sausage and then sliced it into rings. Tossed it all together with some penne.
YUM!
It's blurry. I know. Plus the steam got in the way. The taste, however, was not affected. :)
This last Sunday, I roasted some chicken in the oven and made a mushroom risotto to go with. For the chicken, I rubbed it down with some softened butter and pushed fresh rosemary under the skin as well. It turned out sooo well. The mushroom risotto was a hit with Lee, who used to claim he doesn't like risotto. That has changed.
Last night, I was craving chinese food. Chinese food is not good for you, especially when you eat out. I stopped at the store and picked up a few things so I could make chinese at home.
I sauteed some chicken breasts with onion and broccoli and a little "stir-fry-sauce." Not much because I also made sesame noodles. This is my new addiction. At the last minute i grabbed some dumplings at the sushi bar in the grocery store and sauteed those for a moment in a skillet to heat them up.
Noodle Recipe:
1/4 cup soy sauce
2 tablespoons sugar
3 to 4 cloves garlic, minced
2 tablespoons rice vinegar
2 to 3 tablespoons pure sesame oil
1/2 teaspoon hot chile oil (more to taste)
4 to 5 tablespoons canola oil
a healthy squirt of Siracha sauce (if you can handle the heat)
3 to 4 green onions, sliced thin
Boil noodles, toss in sauce, garnish with green onions. YUM!
This isn't my original recipe, but i modified it a bit from one I saw recently.
Ignore my mess on the kitchen table, it is always like that these days!
About 2 weeks ago, I made some marinara sauce and sauteed some spicy italian sausage. Ben (our Sunday-night-dinner-case) brought over a little Prego jarred sauce (i know... bear with me) and the sausage.
I made my regular sauce (here) and then thickened it a bit with the prego ( i didn't want to hurt his feelings) and then I cooked the sausage and then sliced it into rings. Tossed it all together with some penne.
YUM!
It's blurry. I know. Plus the steam got in the way. The taste, however, was not affected. :)This last Sunday, I roasted some chicken in the oven and made a mushroom risotto to go with. For the chicken, I rubbed it down with some softened butter and pushed fresh rosemary under the skin as well. It turned out sooo well. The mushroom risotto was a hit with Lee, who used to claim he doesn't like risotto. That has changed.
Last night, I was craving chinese food. Chinese food is not good for you, especially when you eat out. I stopped at the store and picked up a few things so I could make chinese at home.I sauteed some chicken breasts with onion and broccoli and a little "stir-fry-sauce." Not much because I also made sesame noodles. This is my new addiction. At the last minute i grabbed some dumplings at the sushi bar in the grocery store and sauteed those for a moment in a skillet to heat them up.
Noodle Recipe:1/4 cup soy sauce
2 tablespoons sugar
3 to 4 cloves garlic, minced
2 tablespoons rice vinegar
2 to 3 tablespoons pure sesame oil
1/2 teaspoon hot chile oil (more to taste)
4 to 5 tablespoons canola oil
a healthy squirt of Siracha sauce (if you can handle the heat)
3 to 4 green onions, sliced thin
Boil noodles, toss in sauce, garnish with green onions. YUM!
This isn't my original recipe, but i modified it a bit from one I saw recently.
Ignore my mess on the kitchen table, it is always like that these days!
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