Wednesday, September 19, 2012
I know I'm being really lazy with posts. I started menu/grocery planning last week. I made a list of recipes for dinner each night for an entire month, along with weekly grocery lists.
It's been a little over a week since I started menu planning. Boyfriend and I went on our second shopping trip yesterday. I tried to plan my menu with our busy schedule in mind, and I also tried to mix it up as much as possible so we wouldn't be eating chicken three nights in a row, or salad with every meal.
So far, it's been going really well. My goal is to cook a new meal every night of the week, and get recipes up the same night I cook them. I've definitely done well with cooking every night, but posting seems to be a bit harder for me.
Tonight marks the first night of posting as I cook. I really hope I can stick with it and not be so much of a lazy asshole!
Tonight's dinner was an easier one, since I'm exhausted after a long day at work and I start school tomorrow at CSU San Bernardino. ( SO excited to FINALLY be going to big kid college after four years of city college!)
The best part? It was super easy and looks fancy as shit.
Lemon Chicken Cordon Bleu
(Adapted from Can You Stay For Dinner)
- 2 whole chicken breasts
- 2 slices provolone cheese
- 2 slices smoked ham. Extra virgin olive oil
- 4 thin slices of lemon
- 1 slice of white bread
- 1/8 tsp lemon zest
- 1 tsp olive oil
- cayenne pepper
- granulated garlic
- freshly minced parsley
- olive oil
- freshly cracked pepper
- Preheat your oven to 400°F.
- Mince bread into crumbs, or use a food processor.
- Saute crumbs with lemon zest, 1 tsp olive oil, a pinch of cayenne pepper, a pinch of parsley, and a pinch of granulated garlic, until it is crispy and just begins to brown, before it burns!
- Place toasted crumbs into a bowl and crush them into finer crumbs.
- Butterfly both chicken breasts
- Cut that butterflied breast into two pieces along the seam that holds the two breast halves together. You will have four total pieces.
- Lay a slice of ham and then a slice of provolone cheese on each cutlet. You may want to tear the cheese and fold the ham so that they do not extend beyond the cutlet, because they’ll just melt or burn in the oven.
- Fold each cutlet over to almost seal the ham and cheese inside. Brush the tops and sides of the stuffed chicken cutlets with olive oil. Sprinkle very generously with bread crumb mixture, salt, and pepper.
- Cut four thin rounds of lemon and place two on each chicken bundle.
- Bake for 17-20 minutes.
- Zest a little more lemon, and sprinkle a little parsley over the top and serve.
Monday, September 10, 2012
(Adapted from Food.com)
- 4 boneless skinless chicken breasts
- 6 garlic cloves, minced
- 4 tablespoons brown sugar
- 3 teaspoons olive oil
- 1 Preheat oven to 500°F and lightly grease a casserole dish.
- In small sauté pan, sauté garlic with the oil until tender.
- Remove from heat and stir in brown sugar.
- Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
- Add salt and pepper to taste.
- Bake uncovered for 15-30 minutes, or until internal temperature has reached 165 degrees F.
(Yield: 1 13"-15" pizza)
- 1 Perfect Pizza Dough round (The recipe yields two)
- 1/2 cup pesto (You can buy it in a jar in the cheese/ravioli refrigerated section of the store)
- 1 1/2 cups mozarella cheese
- 1/4 cup kalamata olives, chopped
- 2 ounces goat cheese, crumbled
- fresh basil
- Preheat oven to 500 degrees F.
- Follow directions for Perfect Pizza Dough.
- Spread pesto on pizza.
- Top with remaining ingredients.
- Bake 8-12 minutes, or until cheese is bubbly and crust is golden-brown.
(Adapted from Thibeault's Table)
- Long loaf of Italian Bread or long crusty rolls
- 1/4 cup butter
- 1/2 cup Gorgonzola cheese
- 5 cloves garlic
- 1 tbsp fresh parsley, chopped
- fresh grated Parmesan cheese
- 2 tbsp fresh basil, chopped finely
- 1 tsp dried oregano
- salt and pepper to taste
- Use a fork to mash the butter together with the Gorgonzola cheese.
- Mince garlic and add to cheese mixture.
- Add chopped parsley, basil, and oregano, and season with salt and pepper.
- Leave loaf whole, but cut slices so that the loaf stays together.
- Spread cheese mixture in between each slice and reshape loaf.
- Sprinkle top of loaf with Parmesan cheese and more basil if desired, and wrap in foil.
- Place in 400°F oven for 10 or 15 minutes and serve hot.
2 large ciabatta rolls
Butter or more olive oil
- 1 large box of Jell-O (We used raspberry!)
- 5 medium-sized oranges
- 2 cups cold vodka
- 2 cups water
- Cut oranges in half lengthwise.
- Scoop out the orange meat with a spoon.
- Place hollowed-out orange halves in a 9X13 glass pan or a cookie sheet. (We actually used a muffin pan, which worked out great.
- Boil the 2 cups of water in a medium pot.
- Remove boiling water from heat and stir in Jell-O until dissolved.
- Stir in two cups of cold vodka.
- Fill orange halves with Jell-O.
- Chill in refrigerator or freezer until Jell-O has set.
- Slice orange halves into quarters.
(Adapted from Allrecipes)
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1 1/2 cups white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons white sugar
- 2 teaspoons ground cinnamon
- Preheat oven to 400 degrees F (200 degrees C).
- Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla.
- Blend in the flour, cream of tartar, soda and salt.
- Shape dough by rounded spoonfuls into balls.
- Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
- Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.
- 1/4 cup whiskey
- 1/4 cup soy sauce
- 1/4 cup Dijon mustard
- 1/4 cup finely chopped shallot
- 3 garlic cloves, minced finely
- 1/4 cup packed brown sugar
- 1 teaspoon salt
- 1/4 tsp white pepper
- 1/4 tsp Worcestershire sauce
- ground black pepper to taste
- Combine ingredients.
- Marinate steaks in an airtight container or plastic bag for 1-8 hours.
- Cook as desired.
This is another one of those "I'm on my period, I need chocolate, and the grocery store is too far away" posts.
How can I possibly justify driving to the store and spending five dollars on a carton of ice cream when I have all of the ingredients to make my own here, at home? I can't.
Of course, making my own ice cream takes time, but the quality of home made ice cream makes the time worth it, right?
I hope so.
I've made ice cream before. Once. In chemistry class in high school. We use two different sized coffee cans, a few ziplock bags, and some rock salt. It was awesome AND educational.
Since I'm a barista, the last coffee I bought that came in a can was over five years ago. Also since I'm a barista, I'm broke as shit and I do not possess an ice cream machine.
No machine? No problem.
I took two different recipes and made my own awesome machine-less ice cream. Win.
(Adapted from Alton Brown and David Lebovitz)
Machine-Less Ice Cream!
- 1/4 cup cocoa powder
- 3 cups half-and-half
- 1 cup heavy cream
- 8 large egg yolks
- 9 ounces sugar
- 2 teaspoons pure vanilla extract
- Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine. Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
- In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine.
- Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat.
- Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F.
- Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract.
- Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below
- Put a deep baking dish, or bowl made of plastic, stainless steel or something durable in the freezer, and pour your custard mixture into it.
- After forty-five minutes, open the door and check it.
- As it starts to freeze near the edges, remove it from the freezer and stir it vigorously with a spatula or whisk. Really beat it up and break up any frozen sections. Return to freezer.
- Continue to check the mixture every 30 minutes, stirring vigorously as it’s freezing. If you have one, you can use a hand-held mixer for best results, or use a stick-blender or hand-held mixer. You can also use a whisk.
- Keep checking periodically and stirring while it freezes (by hand or with the electric mixer) until the ice cream is frozen. Add in chocolate chips, toffee pieces, or any other desired mix-ins. It will likely take 2-3 hours to be ready.
- Transfer the ice cream to a covered storage container until ready to serve.