Had cooked up some chicken breasts in the crockpot on Thursday, in some diced tomatoes. Tossed in a few dried herbs and left it.
So, I shredded up the leftover chicken tonight in the remainder tomato "sauce".
I boiled up some elbows.
I chopped up an onion and sauteed that in a small can of fire roasted tomatoes.
Added some tomato paste and garlic powder.
Cooked that up for a while...
Mixed the shredded chicken in with the "new" tomato & onion mixture.
Chopped up an 8oz block of sharp cheddar.
Then, I tossed the chicken mixture and the cheese with the elbows.
Covered it with a layer of shredded mozzarella.
Cooked it in the oven for 30 minutes at 350F degrees, covered in aluminum foil.
Uncovered it and then cooked another 10 minutes.
Added a salad and some garlic break and it was awesome!
Saturday, February 9, 2008
Scalloped Mac & Cheese
Made a killer mac-n-cheese last night. I think this is because I was making a baked scallop casserole, and I only belated realized that it was mac-n-cheese with scallops. Perhaps this is the key. This is the first good mac-n-cheese that I have made in a very long time. So many batches ruined.
- 1 container bleu brie & peppercorn cheese spread from Highland Park
- milk to mix with the cheese spread to thin it out
- 1 block of extra sharp cheddar
- 1 box of pipette-shaped pasta (half shell, half elbow)
- 1 stack of Keebler crackers, crushed
- bits of butter
- 1/2 lb of bay scallops
I put the pasta on to boil and preheated the oven to 350F.
Then I put the cheese spread in a bowl, poured milk over it and whisked it until it was foamy and the cheese was relatively broken up.
Then I chopped up the cheese block into cubes.
Then I put the crackers into a ziploc bag and crushed them.
I took out a 9" x 13" casserole pan and sprayed it with olive oil.
Drained the pasta, put it into the pan.
Poured in the cheese liquid.
Put in the cheese blocks.
Turned and stirred and coated the pasta.
Drained and rinsed the scallops.
Put those into the pasta and turned and folded it.
Poured the crackers on top.
Dabbed with bits o' butter.
Put aluminum foil over the top & cooked for 20 minutes.
Took the foil off and cooked for 10 more minutes, broiled the last few to get crunchy bits on top.
- 1 container bleu brie & peppercorn cheese spread from Highland Park
- milk to mix with the cheese spread to thin it out
- 1 block of extra sharp cheddar
- 1 box of pipette-shaped pasta (half shell, half elbow)
- 1 stack of Keebler crackers, crushed
- bits of butter
- 1/2 lb of bay scallops
I put the pasta on to boil and preheated the oven to 350F.
Then I put the cheese spread in a bowl, poured milk over it and whisked it until it was foamy and the cheese was relatively broken up.
Then I chopped up the cheese block into cubes.
Then I put the crackers into a ziploc bag and crushed them.
I took out a 9" x 13" casserole pan and sprayed it with olive oil.
Drained the pasta, put it into the pan.
Poured in the cheese liquid.
Put in the cheese blocks.
Turned and stirred and coated the pasta.
Drained and rinsed the scallops.
Put those into the pasta and turned and folded it.
Poured the crackers on top.
Dabbed with bits o' butter.
Put aluminum foil over the top & cooked for 20 minutes.
Took the foil off and cooked for 10 more minutes, broiled the last few to get crunchy bits on top.
Sunday, October 28, 2007
Yankee Pot Roast
Made the recipe for Yankee Pot Roast that I found here. It's cooking on the stove now, actually, and it smells fantastic. I used a Pinot Noir and that smell mixed with the thyme and the beef broth is incredible.
I also put in a handful of "baby" carrots (not the real thing but the ones made from adult carrots), two parsnips and three celery ribs. I had some leftover minced onion from meatloaf yesterday, so I put a tablespoon of that in. I also put in a good healthy teaspoon of minced garlic.
I also put in a handful of "baby" carrots (not the real thing but the ones made from adult carrots), two parsnips and three celery ribs. I had some leftover minced onion from meatloaf yesterday, so I put a tablespoon of that in. I also put in a good healthy teaspoon of minced garlic.
Meatloaf and Mashed Potatoes
Last night's menu:
- meatloaf
- mashed potatoes
- sauteed spinach
- Banoffee Pie, previously mentioned in this blog
1. I used the KitchenAid mixer with the flat beater to mix up four sirloin hamburgers, breadcrumbs, a healthy helping of Muir Glen crushed fire roasted tomatoes, one minced onion and a tablespoon or so of Italian herbage. I put it all in a loaf pan and cooked that on 400F for about 85 minutes.
2. I diced up six potatoes and boiled them until they were mash-worthy. Mom seasoned them and we used the KitchenAid mixer with the flat beater to do the rest.
3. I put a tablespoon of extra virgin olive oil into a saute pan and added some minced garlic to that. Sauteed that on medium for a few minutes and then I added some chicken broth to thepan. I then then started adding spinach and in no time at all it was wilted.
I made the Banoffee Pie and it was more like pie soup. Something's missing from the recipe, perhaps something like "cook the sweetened condensed milk until it's jelled" or something. It was also incredibly over-sweet. Not that it wasn't good, but it couldn't be sliced and even one dessert bowlful made one sick. The best part was that I learned how to make homemade whipped cream: whipping cream, powdered sugar and vanilla. Dad was pretty shocked that I didn't use Cool Whip.
- meatloaf
- mashed potatoes
- sauteed spinach
- Banoffee Pie, previously mentioned in this blog
1. I used the KitchenAid mixer with the flat beater to mix up four sirloin hamburgers, breadcrumbs, a healthy helping of Muir Glen crushed fire roasted tomatoes, one minced onion and a tablespoon or so of Italian herbage. I put it all in a loaf pan and cooked that on 400F for about 85 minutes.
2. I diced up six potatoes and boiled them until they were mash-worthy. Mom seasoned them and we used the KitchenAid mixer with the flat beater to do the rest.
3. I put a tablespoon of extra virgin olive oil into a saute pan and added some minced garlic to that. Sauteed that on medium for a few minutes and then I added some chicken broth to thepan. I then then started adding spinach and in no time at all it was wilted.
I made the Banoffee Pie and it was more like pie soup. Something's missing from the recipe, perhaps something like "cook the sweetened condensed milk until it's jelled" or something. It was also incredibly over-sweet. Not that it wasn't good, but it couldn't be sliced and even one dessert bowlful made one sick. The best part was that I learned how to make homemade whipped cream: whipping cream, powdered sugar and vanilla. Dad was pretty shocked that I didn't use Cool Whip.
Monday, October 22, 2007
Eggplant Casserole Acadiana
Eggplant Casserole Acadiana Recipe: Recipes: Food Network
Oh my gosh this sound incredible. I'll bet my Mom would actually eat eggplant this way.
Oh my gosh this sound incredible. I'll bet my Mom would actually eat eggplant this way.
Roasted Chicken with Cranberry Stuffing
Made my first roasted chicken today - it came out brilliantly! The chicken was superbly moist and was falling right off the bone. The cranberry stuffing was moist and flavorful and just right.
First, I used the Tupperware Roaster. It's blue and I got it in 2002 or so. It's Tupperware, but it goes right into the oven.
Ingredients:
a 6.75lb chicken
a bag of dried cranberries (not sweetened), about 10oz or so
what was left of a two-days-old Italian bread loaf
chicken broth
two packets of Garlic and Herb Mrs Dash
a handful of olive oil
small onion & celery stalk
1. I preheated the oven to 400F and put the convection fan on.
2. I chopped a small onion and one celery stalk and set them to saute in a little olive oil. In retrospect, I could have used chicken broth.
3. I put the dried cranberries into a medium size bowl and pour some chicken broth over them.
4. I tore the bread into small pieces, maybe an inch x inch. I didn't have patience to tear smaller pieces.
5. I put the bread pieces into the cranberries and mixed with my hands.
6. I poured chicken broth over all to wet down everything. I mixed further with my hands. (You want it pretty pulpy - this moisture will keep the breast meat moist.)
7. I put the bread-and-cranberry mixture into the microwave to get it hot. I cooked one minute on high and then stirred the mixture and then cooked another minute. I then mixed in the celery and onion.
8. I the chicken out of the fridge and removed the chicken's gizzards and tossed them.
9. I rinsed the chicken in water.
10. I scooped a little of the stuffing into the cavity of the chicken, but not much.
11. I used my fingers and a small knife to separate the breast skin from the breast meat.
12. I stuffed the rest of the stuffing under the breast skin.
13. I tore open the two packets of Mrs Dash and sprinkled them over the top of the chicken.
14. I poured some olive oil into my palm and smeared it all over the top of the chicken.
15. I put the chicken, uncovered, into the pot and into the oven for 30 minutes. The skin got all brown and crispy. We didn't eat it, but it was nice to look at.
16. I covered up the chicken with the Roaster cover and reduced the heat to 350F. It then cooked for another hour and fifteen minutes (this particular bird).
In the meantime, I made mashed potatoes on the stove and a batch of brownies from a box mix in the other oven. Woohoo! A brilliant fall dinner. The cranberries were spectacular.
First, I used the Tupperware Roaster. It's blue and I got it in 2002 or so. It's Tupperware, but it goes right into the oven.
Ingredients:
a 6.75lb chicken
a bag of dried cranberries (not sweetened), about 10oz or so
what was left of a two-days-old Italian bread loaf
chicken broth
two packets of Garlic and Herb Mrs Dash
a handful of olive oil
small onion & celery stalk
1. I preheated the oven to 400F and put the convection fan on.
2. I chopped a small onion and one celery stalk and set them to saute in a little olive oil. In retrospect, I could have used chicken broth.
3. I put the dried cranberries into a medium size bowl and pour some chicken broth over them.
4. I tore the bread into small pieces, maybe an inch x inch. I didn't have patience to tear smaller pieces.
5. I put the bread pieces into the cranberries and mixed with my hands.
6. I poured chicken broth over all to wet down everything. I mixed further with my hands. (You want it pretty pulpy - this moisture will keep the breast meat moist.)
7. I put the bread-and-cranberry mixture into the microwave to get it hot. I cooked one minute on high and then stirred the mixture and then cooked another minute. I then mixed in the celery and onion.
8. I the chicken out of the fridge and removed the chicken's gizzards and tossed them.
9. I rinsed the chicken in water.
10. I scooped a little of the stuffing into the cavity of the chicken, but not much.
11. I used my fingers and a small knife to separate the breast skin from the breast meat.
12. I stuffed the rest of the stuffing under the breast skin.
13. I tore open the two packets of Mrs Dash and sprinkled them over the top of the chicken.
14. I poured some olive oil into my palm and smeared it all over the top of the chicken.
15. I put the chicken, uncovered, into the pot and into the oven for 30 minutes. The skin got all brown and crispy. We didn't eat it, but it was nice to look at.
16. I covered up the chicken with the Roaster cover and reduced the heat to 350F. It then cooked for another hour and fifteen minutes (this particular bird).
In the meantime, I made mashed potatoes on the stove and a batch of brownies from a box mix in the other oven. Woohoo! A brilliant fall dinner. The cranberries were spectacular.
Saturday, October 20, 2007
Chicken and Potato soup
Alrighty then, I have arrived in CT as of 12Oct and have begun cooking. First, some basics. I'm a bit rusty as I just have not been motivated to cook for myself. But I brought the two all-clad sauciers as well as my cooking utensils.
On Thursday I made a chicken and potato soup seasoned with, of all things, Mrs Dash. It was fantastic. I took one peeled and cubed potato, one peeled and cubed sweet potato, one stick of celery, one small onion and sauteed them in chicken broth. Then, I added more chicken broth and started simmering. I added one packet of Garlic and Herb Mrs. Dash to the mixture. All of this was done on medium heat.
At the same time, I seasoned two boneless chicken breasts with a packet of Garlic and Herb Mrs Dash and started pan frying them in some olive oil. When they were done, I set them aside and chopped them up later to add to the soup.
After a while, sweet potatoes break down and turn into mush. They were the thickener for my soup - a very thick soup. I'm not much into brothy soups or bisques. The flavor of the soup was very vegetable with a hint of the spices from the Mrs Dash.
My parents are not too used to having garlic in everything, so that's why the very little garlic from the Mrs Dash. Adding the garlic slowly will be good.
On Thursday I made a chicken and potato soup seasoned with, of all things, Mrs Dash. It was fantastic. I took one peeled and cubed potato, one peeled and cubed sweet potato, one stick of celery, one small onion and sauteed them in chicken broth. Then, I added more chicken broth and started simmering. I added one packet of Garlic and Herb Mrs. Dash to the mixture. All of this was done on medium heat.
At the same time, I seasoned two boneless chicken breasts with a packet of Garlic and Herb Mrs Dash and started pan frying them in some olive oil. When they were done, I set them aside and chopped them up later to add to the soup.
After a while, sweet potatoes break down and turn into mush. They were the thickener for my soup - a very thick soup. I'm not much into brothy soups or bisques. The flavor of the soup was very vegetable with a hint of the spices from the Mrs Dash.
My parents are not too used to having garlic in everything, so that's why the very little garlic from the Mrs Dash. Adding the garlic slowly will be good.
Tuesday, October 9, 2007
Subscribe to:
Posts (Atom)