When I find a tastey and easy way to make chicken, I must write it down right away!
Chicken thighs (I took the skins off, but I'm sure it would work either way)
brown sugar (about 1-2 tablespoons per thigh)
garlic powder
pepper
Pam
1. Preheat over to 350F
2. Cover a cookie sheet with foil, then spray it with Pam. (the foil is important because this is one of those recipes that will ruin a pan if there is no foil).
3. Cover each thigh with lots and lots of pepper and garlic salt (both sides). And place them on the cookie sheet.
4. Cover one side of the thighs with brown sugar. Kind of mound it on top.
5. Bake for 1 hour in preheated oven.
6. EAT!
Tuesday, August 19, 2008
Thursday, July 03, 2008
Shepherd's Pie
Shepherd's Pie is a dish that is traditionally made with leftovers, which begs the question: Who the heck ever has LEFTOVER mashed potatoes? Certainly not me. Anyway, this is how I make shepherd's pie, and I think it's pretty darn tastey:
Ingredients (for the potato part)
3 or 4 largish baking potatoes (peeled and chopped)
3 to 4 T butter or margarine
3 to 4 T cottage cheese
1 or 2 cloves of garlic (minced)
Salt and Pepper to taste
Ingredients (for the meat part)
About a handful of each of your favourite veggies (diced) (I used carrots, onions, celery, and red pepper)
Oil for frying
1 clove of garlic (minced)
1/2 lb ground beef
Liberal application of your favourite barbecue sauce.
Optional topping: shredded cheese
1. Preheat oven to 350F
2. Bring water to boil and cook potatoes until tender
3. While the potatoes are cooking, fry up all the veggies in the order of hardest veggies first. So, carrots first, red pepper last. Add the garlic.
4. When the carrots are tender but firm, add the ground beef to the veggies. Apply liberal amounts of barbecue sauce to flavour the beef. Cook until beef is no longer pink. (Once the pink is gone you can taste it to make sure you added enough barbecue sauce).
5. Drain the potatoes and mash them with the butter and cottage cheese and garlic. Salt and pepper to taste.
6. All the above ingredients should be just enough to fit into a 2 L casserole dish. Put the beef and veggie mixture on the bottom, then spread the mashed potatoes on top.
7. Add some shredded cheese to the top if you like.
8. Cook in preheated oven for 30 minutes.
Ingredients (for the potato part)
3 or 4 largish baking potatoes (peeled and chopped)
3 to 4 T butter or margarine
3 to 4 T cottage cheese
1 or 2 cloves of garlic (minced)
Salt and Pepper to taste
Ingredients (for the meat part)
About a handful of each of your favourite veggies (diced) (I used carrots, onions, celery, and red pepper)
Oil for frying
1 clove of garlic (minced)
1/2 lb ground beef
Liberal application of your favourite barbecue sauce.
Optional topping: shredded cheese
1. Preheat oven to 350F
2. Bring water to boil and cook potatoes until tender
3. While the potatoes are cooking, fry up all the veggies in the order of hardest veggies first. So, carrots first, red pepper last. Add the garlic.
4. When the carrots are tender but firm, add the ground beef to the veggies. Apply liberal amounts of barbecue sauce to flavour the beef. Cook until beef is no longer pink. (Once the pink is gone you can taste it to make sure you added enough barbecue sauce).
5. Drain the potatoes and mash them with the butter and cottage cheese and garlic. Salt and pepper to taste.
6. All the above ingredients should be just enough to fit into a 2 L casserole dish. Put the beef and veggie mixture on the bottom, then spread the mashed potatoes on top.
7. Add some shredded cheese to the top if you like.
8. Cook in preheated oven for 30 minutes.
Wednesday, February 20, 2008
Krabby Quiche
I had all kinds of immitation krab meat left over from making sushi, so I had no choice but to make quiche.
2 eggs, lightly beaten
1/2 cup milk
1/2 cup mayo
1 tsp cornstarch
1/2 pound krab (with a k)
1 1/2 pounds shredded cheese (the original recipe called for swiss, but I used a chedder, mozzarella blend because the store didn't have pre-shredded swiss, whatever you like will be tastey)
a shakety shake of garlic powder (to keep vampires away)
1 9-inch unbaked pie crust.
1. preheat oven to 350 F
2. in a medium bowl mix together eggs, milk, mayo and cornstarch. Mix in the krab and cheese and shakety on the garlic powder.
3. Pour all that into the pie crust.
4. Bake for 40 minutes, or until top is nicly golden and it isn't gooey in the middle. (the original recipe said 30-40 min, but my oven is a hot one and it still needed 40. You might even need 45. Egads!
5. Slice up and enjoy.
2 eggs, lightly beaten
1/2 cup milk
1/2 cup mayo
1 tsp cornstarch
1/2 pound krab (with a k)
1 1/2 pounds shredded cheese (the original recipe called for swiss, but I used a chedder, mozzarella blend because the store didn't have pre-shredded swiss, whatever you like will be tastey)
a shakety shake of garlic powder (to keep vampires away)
1 9-inch unbaked pie crust.
1. preheat oven to 350 F
2. in a medium bowl mix together eggs, milk, mayo and cornstarch. Mix in the krab and cheese and shakety on the garlic powder.
3. Pour all that into the pie crust.
4. Bake for 40 minutes, or until top is nicly golden and it isn't gooey in the middle. (the original recipe said 30-40 min, but my oven is a hot one and it still needed 40. You might even need 45. Egads!
5. Slice up and enjoy.
Sushi
This is one of those things I just had to learn how to prepare and, now that I know, I don't really have to do it again. It's economical for parties and such, but I definitely ran out of steam before I ran out of ingredients. BTW: I didn't use raw fish for the same reason you will never see a recipe for steak tartar on this blog, because I don't know what I'm doing enough to prepare raw meat.
What you need:
seaweed (the kind they sell in the sushi section of the grocery store)
sushi rice (regular rice won't due, it doesn't stick together. Sushi rice can be found in the sushi section aswell, but it comes in such giant bags that unless you become a sushi chef, you will never use. Just memorize its funky Japanese name and buy a small bag in the rice isle. Crafty, eh?)
rice vinegar (VERY IMPORTANT this is what makes it taste like sushi)
sugar
salt
cucumber, red pepper, avacado and krab (everyone loves krab with a k). All of this should be thinly sliced lengthwise (your cucumber should be spears, not circles).
1. Cook some rice. It'll be all clumpy and stick-together-y. That's the idea.
2. Add vinegar, sugar and salt to the rice until it tastes like sushi. For every 3 tablespoons of vinegar, add about 2 tablespoons of sugar and 2 tsp of salt. Mix it well.
3. Lay a sheet of seaweed on a dry surface. I actually got one of those little bambo mats special for making sushi, but I can't imagine that's actually necessary.
4. Spread a thin layer of rice over the whole seaweed sheet (you should be able to see the sea weed underneath). Leave like a half-an-inch at the far end so the seaweed will stick to itself when you roll it.
5. Put some avacado, cucumber, krab, and red pepper (or some combination thereof) closest to you on top of the rice. You just want a thin strip of ingredients. Don't over stuff it (I'm talking to you now, Mom).
6. Wet the far edge of the seaweed a bit so it will stick to itself when you roll it.
7. Carefully roll the sushi into a log.
8. THIS IS THE HARD PART. Get a sharp knife and carefully slice the sushi into bite-sized circles. Do not squeeze it, and do not use a knife so dull that all it does is squish the sushi. Regardless of how careful you are, the end piece will become a casualty (eat it anyway, it still tastes good)
9. Repeat all the steps until you are bored of making sushi/run out of rice.
What you need:
seaweed (the kind they sell in the sushi section of the grocery store)
sushi rice (regular rice won't due, it doesn't stick together. Sushi rice can be found in the sushi section aswell, but it comes in such giant bags that unless you become a sushi chef, you will never use. Just memorize its funky Japanese name and buy a small bag in the rice isle. Crafty, eh?)
rice vinegar (VERY IMPORTANT this is what makes it taste like sushi)
sugar
salt
cucumber, red pepper, avacado and krab (everyone loves krab with a k). All of this should be thinly sliced lengthwise (your cucumber should be spears, not circles).
1. Cook some rice. It'll be all clumpy and stick-together-y. That's the idea.
2. Add vinegar, sugar and salt to the rice until it tastes like sushi. For every 3 tablespoons of vinegar, add about 2 tablespoons of sugar and 2 tsp of salt. Mix it well.
3. Lay a sheet of seaweed on a dry surface. I actually got one of those little bambo mats special for making sushi, but I can't imagine that's actually necessary.
4. Spread a thin layer of rice over the whole seaweed sheet (you should be able to see the sea weed underneath). Leave like a half-an-inch at the far end so the seaweed will stick to itself when you roll it.
5. Put some avacado, cucumber, krab, and red pepper (or some combination thereof) closest to you on top of the rice. You just want a thin strip of ingredients. Don't over stuff it (I'm talking to you now, Mom).
6. Wet the far edge of the seaweed a bit so it will stick to itself when you roll it.
7. Carefully roll the sushi into a log.
8. THIS IS THE HARD PART. Get a sharp knife and carefully slice the sushi into bite-sized circles. Do not squeeze it, and do not use a knife so dull that all it does is squish the sushi. Regardless of how careful you are, the end piece will become a casualty (eat it anyway, it still tastes good)
9. Repeat all the steps until you are bored of making sushi/run out of rice.
Tuesday, January 22, 2008
Slow-cooker meatloaf
I've started making 99% of my meals in the slow cooker. It's so easy! Buy a slow cooker and throw stuff in it in the morning, and by evening you've got dinner!
1 egg
1/4 cup milk
2 slices of day-old bread, torn into cubes (I've used brand new bread, and nothing bizarre happened)
1/4 cup diced onion (I try to cut it small enough to keep Adam from saying "There's too much onion")
2 tablespoons finely chopped red or green pepper (Again, my goal is to cut it so small that Adam doesn't say "I'm not really big on peppers")
1 pound ground beef (make sure it's defrosted)
Salt and pepper
A whole bunch of ketchup
Some potatoes and/or carrots or whatever.
1. Beat the egg with the milk. Stir in the bread and the onion and the peppers.
2. Mix in the meat, and make sure it's really mixed okay? Season it with salt and pepper while you're at it.
3. Mold your meat mixture into a loaf shape (think giant meat turd) and put it in your slow cooker.
4. Spread ketchup all over it. Don't be shy.
5. Put a bunch of carrots and/or potatoes and/or whatever all around the meatloaf, as your "side dish".
6. Put your cooker on high for an hour, then low for the rest of the day (or until no pink is showing).
7. Eat your meatloaf with carrots and whatever for dinner.
1 egg
1/4 cup milk
2 slices of day-old bread, torn into cubes (I've used brand new bread, and nothing bizarre happened)
1/4 cup diced onion (I try to cut it small enough to keep Adam from saying "There's too much onion")
2 tablespoons finely chopped red or green pepper (Again, my goal is to cut it so small that Adam doesn't say "I'm not really big on peppers")
1 pound ground beef (make sure it's defrosted)
Salt and pepper
A whole bunch of ketchup
Some potatoes and/or carrots or whatever.
1. Beat the egg with the milk. Stir in the bread and the onion and the peppers.
2. Mix in the meat, and make sure it's really mixed okay? Season it with salt and pepper while you're at it.
3. Mold your meat mixture into a loaf shape (think giant meat turd) and put it in your slow cooker.
4. Spread ketchup all over it. Don't be shy.
5. Put a bunch of carrots and/or potatoes and/or whatever all around the meatloaf, as your "side dish".
6. Put your cooker on high for an hour, then low for the rest of the day (or until no pink is showing).
7. Eat your meatloaf with carrots and whatever for dinner.
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