Made some delicious eggs Benedict last night. I told my wife I could be a competitive eater in eggs Benedict. Of course I didn't make the Hollandaise sauce from scratch, so maybe I could try that next time. I won't list a recipe here, since you can probably find a million out there, I'll just give a couple of tips I found to be helpful.
Stole this from Rachel Ray; toasted my English muffin halves on a sheet in the oven instead of using the toaster. I had the oven on about 300 degrees while I was cooking everything else, then turned on the broiler to brown the tops for a couple of minutes.
I put a teaspoon of vinegar in my poaching water, which is supposed to make the eggs set better. I'll have to try without the vinegar and compare. I also think I put too much water in my pan, but the eggs still turned out really tasty.
We may be making some corn chowder this weekend. If so, I'll report on that next week.
Friday, February 29, 2008
Wednesday, February 27, 2008
Chicken with Black Beans and Rice
This is one of the best dishes I have ever created. Really simple, but tons of flavor and good the next day, too.
Ingredients:
Boneless skinless chicken thighs, chopped (half a package)
Small red onion, chopped
Can black beans, drained and rinsed
1 cup rice
2 chicken bouillon cubes
Vindaloo and tandoori Indian spices
Pat of butter
2 tablespoons olive oil
Heat a skillet over medium-high heat and throw in the chicken thighs and onions. Let them cook on one side until nicely browned. Heat the butter and olive oil in a saucepan over medium heat and stir in the rice. You want to coat the rice with the butter and oil and get it heated up. After the rice is hot, pour in 2 cups of water and the chicken bouillon. Allow to cook over medium heat until the rice is dimpled, then cover, stirring occasionally. Give your chicken and onions a stir and let chicken finish cooking, then stir in the rinsed and drained black beans and heat through.
Now for the spices, you want to use a pretty good amount of the vindaloo spice, but be sure to go slowly if you're not sure how much you need. I also usually put in some turmeric, fresh black pepper, and other seasonings depending on what I'm in the mood for. After the rice is done, stir it with the chicken and enjoy!
Ingredients:
Boneless skinless chicken thighs, chopped (half a package)
Small red onion, chopped
Can black beans, drained and rinsed
1 cup rice
2 chicken bouillon cubes
Vindaloo and tandoori Indian spices
Pat of butter
2 tablespoons olive oil
Heat a skillet over medium-high heat and throw in the chicken thighs and onions. Let them cook on one side until nicely browned. Heat the butter and olive oil in a saucepan over medium heat and stir in the rice. You want to coat the rice with the butter and oil and get it heated up. After the rice is hot, pour in 2 cups of water and the chicken bouillon. Allow to cook over medium heat until the rice is dimpled, then cover, stirring occasionally. Give your chicken and onions a stir and let chicken finish cooking, then stir in the rinsed and drained black beans and heat through.
Now for the spices, you want to use a pretty good amount of the vindaloo spice, but be sure to go slowly if you're not sure how much you need. I also usually put in some turmeric, fresh black pepper, and other seasonings depending on what I'm in the mood for. After the rice is done, stir it with the chicken and enjoy!
Friday, February 15, 2008
Papa John's
Had a great Hawaiian BBQ Chicken pizza for Valentine's Day. Pineapple, red onions, chicken, great BBQ sauce, what else could you ask for on a pizza? My wife got me a pizza stone for Christmas, so I should try to recreate the goodness sometime.
One thing I shouldn't try to recreate is my failed buffalo chicken pizza. What goes great with hot wings? Bleu cheese dressing, of course. What doesn't go great on a chicken pizza? Bleu cheese. It was edible, but there were plenty of leftovers (trash) if you get my drift.
Been sick the past couple of days; that fact coupled with my kitchen being a disaster has resulted in not a lot of cooking. Hopefully next week I'll get back in the swing of things.
One thing I shouldn't try to recreate is my failed buffalo chicken pizza. What goes great with hot wings? Bleu cheese dressing, of course. What doesn't go great on a chicken pizza? Bleu cheese. It was edible, but there were plenty of leftovers (trash) if you get my drift.
Been sick the past couple of days; that fact coupled with my kitchen being a disaster has resulted in not a lot of cooking. Hopefully next week I'll get back in the swing of things.
Friday, February 1, 2008
Mexican Shells and Cheese
Made some really tasty shells and cheese last night. Went for a Mexican theme to mix it up.
1 lb. ground turkey or beef
1 package small pasta shells
1 small package Velveeta (Mild Mexican)
1 can corn (I used the no salt added)
1 can mild chili beans
1 package taco seasoning
Simply brown the meat in a large skillet and stir in the taco seasoning according to the instructions. While this is browning, start your pasta water. Once your water is boiling, start your shells and pour the corn and chili beans into the meat. Drain your shells, and return to the pasta pot. Slice the Velveeta into large pieces and put into pasta pot along with the meat mixture. Stir until all the cheese is melted, and you've got a great dinner.
1 lb. ground turkey or beef
1 package small pasta shells
1 small package Velveeta (Mild Mexican)
1 can corn (I used the no salt added)
1 can mild chili beans
1 package taco seasoning
Simply brown the meat in a large skillet and stir in the taco seasoning according to the instructions. While this is browning, start your pasta water. Once your water is boiling, start your shells and pour the corn and chili beans into the meat. Drain your shells, and return to the pasta pot. Slice the Velveeta into large pieces and put into pasta pot along with the meat mixture. Stir until all the cheese is melted, and you've got a great dinner.
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