Saturday, October 24, 2009

My meat and potatoes can beat yours any day.

  • 4 chicken steaks (I've never heard of them before either, but you can use any cut of meat you want)
  • 1/2 yellow onion (sliced)
  • about 4 decent sized mushrooms (sliced)
  • 3-4 cups of beef broth
  • your favorite red wine (I used Malbec)
  • 24oz bag of gold new potatoes
  • herbs de provence (it's a mix of a bunch of different herbs)
  • seasoned salt
  • pepper
  • balsamic vinegar
  • montreal steak seasoning
  • garlic salt
  • olive oil
  • Coat the potatoes in olive oil and herbs de provence.
  • Lay them out in a pan and put in the oven at 450 degrees.
  • Bake for about 30-35 minutes (I don't really remember how long, but just take them out when they get nicely browned).
  • Put some olive oil in a pan on high heat.
  • Season one side of the steaks with the salt, pepper, steak seasoning, and garlic salt.
  • Put them in the pan so that they get a nice sear and season the other side as well.
  • Flip them over after maybe 4-5 minutes once they're nicely cooked on one side.
  • Add the onions and mushrooms and allow them to cook with the meat for a couple of minutes.
  • For the beef broth I just used a bouillon cube and boiling water.
  • Add some flour to the broth so that the sauce will thicken a little bit. (Be sure to mix it in well so that you don't get any raw flour taste.)
  • Add the broth to the pan, a dose (about a cup or so) of red wine, and a splash (a couple teaspoons) of balsamic vinegar. (Of course taste it to see if a little extra is needed.)
  • Let the pan simmer for 5-10 minutes (or more) so that the meat gets nice and tender.
  • Serve and feast!

Wednesday, October 14, 2009

Spaghetti with Meatsauce

Nothing like a good ole bowl of spaghetti to keep you warm at night...

  • 1 lb of ground beef
  • 1 box of spaghetti
  • 1 16 oz jar of your favorite tomato sauce*
  • 1/2 cup of parmesan cheese
  • 1/2 small onion (diced)
  • 1/2 bag of frozen peas
  • seasoned salt
  • pepper
  • oregano
  • garlic powder
  • vegetable oil
  • Brown the ground beef in a large frying pan with a little bit of vegetable oil.
  • Add the onions and season with salt and pepper.
  • Once it is sufficiently cooked, add the tomato sauce and season with more garlic powder/oregano/salt/pepper/any other seasoning you want to make it tasty and allow the sauce to simmer for a few minutes.**
  • Add in the frozen peas and let them cook in the sauce for about a minute.
  • Toss the spaghetti in the warm sauce. (Don't cook it all the way so that it can finish in the sauce and absorb more of the flavor.)
  • Toss with the parmesan cheese and serve.
*You could also make some from scratch, but I was too lazy for that at the time.
**As I may or may not have mentioned previously, it is important to taste and season as you go along. And remember - you can always add, but you can never take away!

Wednesday, October 7, 2009

Mexican Inspired Chicken Bowl

I wanted to use up some of the things in my fridge (especially a jalapeno), and this is the result.

  • 1 can of black beans
  • 1/2 bag of frozen corn
  • 1 chicken breast (cubed)
  • 1 jalapeno (diced)
  • 3 cloves of garlic (minced)
  • 1/2 small onion (diced)
  • salt
  • pepper
  • chili powder
  • onion powder
  • garlic powder
  • rice
  • sour cream
  • Saute the chicken in a frying pan with vegetable oil and season with salt, pepper, chili powder, onion powder, and garlic powder
  • After the chicken has started cooking for a little while, add in the garlic, onion, jalapeno, and corn
  • Allow all of the ingredients to cook through, and then add the can of beans
  • Let the pan simmer for a little while and then your done! (That was quick...)
  • Serve over rice and top with sour cream
(Tip: You might want to remove the seeds from the jalapeno if you want it to be less spicey, or add another one to make it extra hot!)

Chicken Alfredo with Spinach and Mushrooms

So I made this dish a while ago, but I (think) I remember the steps that I took to make a tasty meal. Also, it's important to note that I don't really measure anything...with that in mind I'll try to give rough estimates (very rough). So here it goes!

  • 1 chicken breast
  • 1/2 a small onion (diced)
  • 8 oz package of frozen spinach (thawed and drained)
  • 1/2 pint of mushrooms (sliced)
  • 1 pint of heavy cream
  • a little over half a box of pasta
  • 3 tablespoons of butter
  • 3 tablespoons of flour
  • salt
  • pepper
  • garlic powder
  • olive oil
  • parmesan cheese
  • Boil a pot of water and cook the pasta
  • Season the chicken breast with salt, pepper, and garlic powder, and then saute it in a pan with olive oil
  • After the chicken is done, remove it from the pan and add the onions and mushrooms
  • Once the onions and mushrooms are done, remove them from the pan
  • Make a rue with the butter and flour
  • Add the heavy cream to the rue and add the parmesan cheese
  • Season the sauce with a little salt and pepper (to taste)
  • Cut up the chicken breast and combine it with everything else (pasta, onions, mushrooms, spinach, alfredo sauce)
  • Enjoy!
So this is what I did, but feel free to make it your own by switching out some of the ingredients. (Use shrimp instead of chicken, or toss in some peas.)