This my friends will be quite interesting! I am in a cabin in the Tennessee mountains on a ski trip with good friends so there is no S!#T in this cabin freezer...WHAT?? How the hell am I supposed to create something spectacular while I'm trying to keep from fracturing a hip or breaking a leg? What kind of madness am I trying to accomplish here? We will just have to see :) We do have a few groceries in the small fridge to get us through the week like beer, wine, beer oh and did I mention wine? We've also got some eggs, a bag of raw veggies and a few other little tidbits...It's Frittata Wednesday!!! We'll have a vacation drink (or two) and cook!!! This is what I've got..
1. a dozen eggs (you only need as much as you want)
2. cheddar cheese (shredded would be best but I only have the fake cheese food singles...individually wrapped mind you).
3. a bag of raw mixed veggies (I think I will only use about a cup total of the broccoli & cauliflower on this recipe but you use what you like)
4. approx. 1/4 diced onion (we got a small onion for breakfast and for sandwiches)
5. "whipped spread" (I think this is their mountain version of margarine but it will do)
6. salt & pepper
(cut up pieces of sausage, bacon, or even pepperoni would do gloriously in this recipe)
This one again is quite easy and takes very little time, got to love these! Moisten the lips then preheat the oven to 375 degrees. Heat a couple of tablespoons of your "spread" or marg in a med, oven approved skillet (a cast iron pan is really the best for this stuff but of course NO DICE, I've got stainless). When that's sizzlin', toss in the onion. While the onion softens, cut the veggies into small pieces and throw them in with the onion to soften a bit as well. While everything gets familiar in the pan, whip the eggs up with some salt and pepper (for two of us I use about 6 - 8 eggs, leftovers of this recipe are out of this world, even at room temp)! Use the whole dozen if you wish, it's all you kid! I put a couple of teaspoons of water in with the eggs but I would much rather heavy cream or even milk and of course...don't have any!! When the vegetables have softened some and the eggs are whipped up, pour them evenly over the buttery veggies. I ripped the fake cheese into strips and laid them wherever I liked over the top of the egg mixture, if you've got shredded, a good handful should do. Lower the heat and cook for just 5 - 6 mins. Don't stir!! Now carefully place the whole shebang in the oven and cook for about 15 - 20 mins. DON'T overcook or the eggs will get dry and brown on the bottom.
Quench the thirst then take your frittata out of the oven, cover with some foil and let it sit for 10 - 15 mins until the center doesn't jiggle any longer. Serve with warm, crusty buttered bread or just by itself...WHO CARES???
And naturally, this recipe is DERN TASTY.........Bon appetite!!!
Wednesday, February 26, 2014
Wednesday, February 19, 2014
WOW, another Valentine's Day come and gone - Oh well, who gives a flyin' flippola...let's have a drink! Now we're talking :) Sticking my head in the freezer this week I discover fish fillets...YEEHA! I do believe we can rock out a recipe in no time with all the jazz I keep around this place. Tonight, it must be "Something Fishy This Way Comes" (I just kill me :) I could always batter-up these puppies & fry them but NAAA. Lemme see what I've got:
1. 4 lrg Tilapia fillets (any white fish will do)
2. 1 (or 2 depending on yer taste buds) .07oz packet of Italian dressing mix, I have Good Seasons
3. 1 tablespoon capers (don't have capers, no biggy, I just love the twang they provide)
4. 1 lrg lemon
5. olive oil to cook with
6. Cocktail or tarter sc. if you like that sort of stuff (I LOVE Texas Pete Pepper Sauce on my fish
but hey that's just me)
Got to wet the whistle - aaahh yes, much better, thanks for asking! Let me just say, this is probably the quickest, easiest recipe you will ever see me put together but that's a good thing
right?...huh?...huh? Okay, that's enough of that.
Drizzle a little olive oil in the bottom of a large non-stick skillet & heat on med. heat
After it warms up some, toss the capers in & allow them a few mins. to flavor the oil
Meantime, sprinkle the dressing mix over both sides of the fish fillets trying to keep the
mix spread as evenly as possible (we sure don't want any little fishy left out)!
Carefully place the fish into the hot pan. Cook approx. 4-5 minutes on each side depending on
the thickness of the fillets (don't overcook, you just want the fish white all the way through)
THAT'S IT!! Was I right...well, was I right??? How fast was that! I'm thinkin' some big ol' salty potato wedges or herbed roasted tates would be great with this recipe unless of coarse your trying to be healthy, then you could do roasted veggies instead but for my fat...it's got to be potatoes!!!
So with another drink, a few gorgeous lemon wedges and a dollop of your fave sauce you will again realize that this recipe is DERN TASTY!!!
1. 4 lrg Tilapia fillets (any white fish will do)
2. 1 (or 2 depending on yer taste buds) .07oz packet of Italian dressing mix, I have Good Seasons
3. 1 tablespoon capers (don't have capers, no biggy, I just love the twang they provide)
4. 1 lrg lemon
5. olive oil to cook with
6. Cocktail or tarter sc. if you like that sort of stuff (I LOVE Texas Pete Pepper Sauce on my fish
but hey that's just me)
Got to wet the whistle - aaahh yes, much better, thanks for asking! Let me just say, this is probably the quickest, easiest recipe you will ever see me put together but that's a good thing
right?...huh?...huh? Okay, that's enough of that.
Drizzle a little olive oil in the bottom of a large non-stick skillet & heat on med. heat
After it warms up some, toss the capers in & allow them a few mins. to flavor the oil
Meantime, sprinkle the dressing mix over both sides of the fish fillets trying to keep the
mix spread as evenly as possible (we sure don't want any little fishy left out)!
Carefully place the fish into the hot pan. Cook approx. 4-5 minutes on each side depending on
the thickness of the fillets (don't overcook, you just want the fish white all the way through)
THAT'S IT!! Was I right...well, was I right??? How fast was that! I'm thinkin' some big ol' salty potato wedges or herbed roasted tates would be great with this recipe unless of coarse your trying to be healthy, then you could do roasted veggies instead but for my fat...it's got to be potatoes!!!
So with another drink, a few gorgeous lemon wedges and a dollop of your fave sauce you will again realize that this recipe is DERN TASTY!!!
Wednesday, February 12, 2014
My goodness, Valentines Day is this week - Wahoo - Let's start with a toast!! Oohh yeeaahh, that's much better...feeling groovy :) For this special occasion we should fix something warm & fuzzy (oooh, that sounds nasty)! The frozen mystery meat we find this week turns out to be 1/2 of a pork tenderloin, well you know what I always say - "1/2 of a pork tenderloin is better than no pork tenderloin at all"! K, so what can we do with this? I've got some teriyaki sc. in the fridge door, a small onion & a few more things I think we can use so...we've got dinner, "Teriyaki Pork with Brown Rice"
So this is what I have:
1. 1/2 of a pork tenderloin (approx. 1lb)
2. 1 sm onion
3. 1 sm can of button mushrooms (I would prefer fresh, sliced mushrooms but ain't got none)!
4. 3/4 bottle of teriyaki sc. (we don't need all of it)
5. 2 cups quick cook brown rice (I make my own moist doggy food for my babies cause I don't trust that crap they sell at the store & I use this rice quite a bit)
6. a little olive oil and margarine for the pan (some pepper is good also but no need for salt except for the rice)
Let's get cookin' kids... I think we deserve another toast (just sayin)! Now drizzle a few teaspoons of olive oil and a little glob of margarine in a med. skillet and heat on med. heat for a few mins while you slice the onion. When the oil/marg is hot and sizzley (?) throw your sliced onion in the pan and sprinkle in a tablespoon or 2 of teriyaki sc. & some pepper. Toss the onions around, lower the heat to med-low and let them cook until the onions are soft, light brown and caramelized. In the meantime, cook the rice according to the package directions (geeze, that's easy enough right)? While that sits, slice your meat (it will cook faster the thinner the slice) and drained mushrooms (you can leave mushrooms whole if you prefer, they're small). Let's toast again...to love, what a ya say? At this point I would spoon the fabulously sweet, salty onion onto a little plate and set a side. In that same (hot) pan, put your meat & mushrooms in with another small amount of oil, marg & few more "good" tablespoons of teriyaki. Stir this jazz around with a little pepper & cook on med heat until mushrooms are hot & meat is just about done. Now shove the onions back into the pan with the meat, stir it up and cook just long enough to heat the onion through (be careful not to keep the meat on the heat too long...nothing like chewing shoe leather :) Spoon the meat deliciousness over the rice, top it with a few more sprinkles of teri. sc, pop some champagne (in the name of love of course) and enjoy life! As usual...DERN TASTY!!! Happy Valentine's Day I LOVE YOU GUYS :)
So this is what I have:
1. 1/2 of a pork tenderloin (approx. 1lb)
2. 1 sm onion
3. 1 sm can of button mushrooms (I would prefer fresh, sliced mushrooms but ain't got none)!
4. 3/4 bottle of teriyaki sc. (we don't need all of it)
5. 2 cups quick cook brown rice (I make my own moist doggy food for my babies cause I don't trust that crap they sell at the store & I use this rice quite a bit)
6. a little olive oil and margarine for the pan (some pepper is good also but no need for salt except for the rice)
Let's get cookin' kids... I think we deserve another toast (just sayin)! Now drizzle a few teaspoons of olive oil and a little glob of margarine in a med. skillet and heat on med. heat for a few mins while you slice the onion. When the oil/marg is hot and sizzley (?) throw your sliced onion in the pan and sprinkle in a tablespoon or 2 of teriyaki sc. & some pepper. Toss the onions around, lower the heat to med-low and let them cook until the onions are soft, light brown and caramelized. In the meantime, cook the rice according to the package directions (geeze, that's easy enough right)? While that sits, slice your meat (it will cook faster the thinner the slice) and drained mushrooms (you can leave mushrooms whole if you prefer, they're small). Let's toast again...to love, what a ya say? At this point I would spoon the fabulously sweet, salty onion onto a little plate and set a side. In that same (hot) pan, put your meat & mushrooms in with another small amount of oil, marg & few more "good" tablespoons of teriyaki. Stir this jazz around with a little pepper & cook on med heat until mushrooms are hot & meat is just about done. Now shove the onions back into the pan with the meat, stir it up and cook just long enough to heat the onion through (be careful not to keep the meat on the heat too long...nothing like chewing shoe leather :) Spoon the meat deliciousness over the rice, top it with a few more sprinkles of teri. sc, pop some champagne (in the name of love of course) and enjoy life! As usual...DERN TASTY!!! Happy Valentine's Day I LOVE YOU GUYS :)
Wednesday, February 5, 2014
So parched as usual, way past time for an adult refreshment! Fill up my glass and OFF WITH THE SHOES!! Now let's try something new this week, something completely crazy & strange...let's make this recipe easy to follow...WOW, this is truly madness!!! Okay, thirst quenched (for now) and it's time to see what's for dinner. This frozen glob turns out to be chicken thighs, awesome - always lots to do with chicken! Too tired to fiddle with flour for frying plus much too messy. I do however have some more bread crumbs, Italian seasoned of course :) I see a jar of pasta sauce in the cabinet and I know there is some kind of cheese in the fridge drawer, if it's not moldy :( K, it's on..."Chicken Thigh Parm" tonight - YUMMOLICIOUS! This is what I have:
1. 6 chicken thighs (I have boneless, skinless but use what you've got...who cares)
2. 24oz jar of pasta sauce (your fave & you don't need the whole jar unless you like it saucy)
3. a little more than 1/2 of an 8oz bag of shredded mozz cheese (I would have preferred provolone but oh well, tough titty)
4. Italian style bread crumbs (enough to coat chicken)
5. salt, pepper & garlic powder to taste
6. a little olive oil
7. parm cheese to sprinkle on top (if you don't have parm cheese then your loss, more cheese is always better :) A little chopped parsley or basil would be great here too!
Got it together...good, refill your glass and let's cook!
Drizzle a little olive oil around the bottom of a med skillet and pre-heat pan for just a few mins on med heat. Meanwhile, sprinkle salt, pepper & a little garlic powder on chicken pieces then coat with bread crumbs (I usually do not need to moisten the meat, after it's defrosted, it's moist enough)
Place coated chicken in the heated pan & cook 4-5 mins on each side depending on the thickness of your thighs (hehehe, thickness of your thighs...I crack myself up)
Take a few good swigs of your libation. Now cut into a thicker piece of one of the thighs to make sure it's cooked through. Pour the sauce over each piece of chicken enough to cover. Toss shredded mozz cheese over the top. Turn the heat down to low and cover for a few minutes just long enough for the cheese to melt and sauce is bubbly hot. Uncover, sprinkle parm over the whole mess & dinner done! Eat this by itself or with spaghetti, whatever your pleasure. And as usual, DERN TASTY. Now MANGIA!!!
1. 6 chicken thighs (I have boneless, skinless but use what you've got...who cares)
2. 24oz jar of pasta sauce (your fave & you don't need the whole jar unless you like it saucy)
3. a little more than 1/2 of an 8oz bag of shredded mozz cheese (I would have preferred provolone but oh well, tough titty)
4. Italian style bread crumbs (enough to coat chicken)
5. salt, pepper & garlic powder to taste
6. a little olive oil
7. parm cheese to sprinkle on top (if you don't have parm cheese then your loss, more cheese is always better :) A little chopped parsley or basil would be great here too!
Got it together...good, refill your glass and let's cook!
Drizzle a little olive oil around the bottom of a med skillet and pre-heat pan for just a few mins on med heat. Meanwhile, sprinkle salt, pepper & a little garlic powder on chicken pieces then coat with bread crumbs (I usually do not need to moisten the meat, after it's defrosted, it's moist enough)
Place coated chicken in the heated pan & cook 4-5 mins on each side depending on the thickness of your thighs (hehehe, thickness of your thighs...I crack myself up)
Take a few good swigs of your libation. Now cut into a thicker piece of one of the thighs to make sure it's cooked through. Pour the sauce over each piece of chicken enough to cover. Toss shredded mozz cheese over the top. Turn the heat down to low and cover for a few minutes just long enough for the cheese to melt and sauce is bubbly hot. Uncover, sprinkle parm over the whole mess & dinner done! Eat this by itself or with spaghetti, whatever your pleasure. And as usual, DERN TASTY. Now MANGIA!!!
Subscribe to:
Posts (Atom)