Tuesday, December 18, 2007

Chicken Stuffing Bake

10 ounces Arnold's Bread Crumbs
1 stalk celery
4 ounces sausage
1/2 stick margarine
1 2/3 cups water
3 pounds boneless, skinless chicken breast (cut in 1 inch chunks or close to it)
1 can condensed cream of potato soup
1/2 cup Sour Cream
2 tbsp of Philly Cream Cheese
16-20 ounces of mixed vegetables, drained
Sprinkle Lemon + Herb seasoning and Italian seasoning to taste.

Preheat oven to 400 degrees. Put celery and sausage in food processor...blend heavy. Heat up water and margarine to a boil then add bread crumbs. Render the sausage and drain. The sausage and celery can be put in after the stuffing is stirred and fluffed. Set aside. Combine all the ingredients (except for stuffing) in a 13 x 9 or 15 x 10 casserole dish. Oil the dish with spray and/or olive oil. Sir the ingredients around well and spread the chicken liberally. Then spread the stuffing mix over the top. Add shredded cheese optionally if you want. Season the top with lemon and Italian seasonings. Cook for 30-40 minutes or until chicken is cooked all the way thru. Serves 6-8 people or 4 Iron Chef Moo's.

Saturday, November 24, 2007

Citrus Cranberry Raisin Stuffing

2 Cups (12 ounces) Arnold's Bread Crumbs
2/3 Round Tub of Margarine
2 cups water
6 ounces citrus blend juice
4 ounces Cranberry Sauce
4 ounces Raisins
Lemon + Herb seasoning to taste

Ok...Margarine and Water into a medium nonstick saucepan immediately. Bring to a boil....don't let it froth....frothing bad. Pour bread crumbs in...stir well. Then gradually add in cranberry sauce in small chunks...heat will melt cranberry sauce. Then slowly add in the raisins and cover for about 5 minutes. Lastly, pour the citrus blend juice or hand squeeze some lemon, lime, and orange juice into the saucepan. Reheat till it comes to a rapid boil....stir well again. Then put the container in the fridge for a few hours. Microwave till hot then eat! Serves 2 iron chef moo's...or 4 -5 people.

Wednesday, November 21, 2007

Chris's Homemade Meatloaf

1 lb pork sausage (or chorizo)
1 lb ground turkey ( I hand ground it)
1 lb ground round hamburger meat
2 eggs
3/4 cup Italian Bread Crumbs 0r hand crushed saltines with spices
1 jar tomato sauce
1/2 cup shredded mozzarella cheese
1/4 cup shredded cheddar cheese
1/2 tsp oregano
1/2 tsp Italian Seasonings
1/4 cup chopped onions.
1/4 tbsp parmesan cheese (for sprinkling)

Get a big huge bowl.....and throw the chopped onions, meat, turkey, and sausage in. Then break 2 eggs....into the bowl. Let it sit for a minute or so. Then gradually add the bread crumbs in until you get a nice loaf consistency. This will be big so be prepared. Have your 13 x 9 casserole pan ready to go lined with foil or use a foil turkey roaster pan. Mix a little sauce into the loaf...this keeps the moisture in. Then put it in your foil pan and mold it until it looks like a really solid loaf with no gaps or broken parts. This will take a few minutes. Pour the rest of the sauce on top slowly...add seasonings and cheeses on top. Put in the oven at 375 for 60-70 minutes. Add extra cheese if you want a bit more of a cheesy top. If you want a crispy cheesy top....in the last 10 minutes...Broil at 425 for 5-7 minutes. This recipe serves 6-8 people or 4 of me. Enjoy!

Tuesday, November 6, 2007

Back From San Diego.....

Needless to say San Diego was a fun place. Not only that...I think it really helped me rediscover my passion of cooking. It wasn't that I really needed to but it didn't hurt. Here are some of the things you may just see recipes for in the coming weeks and months.

  1. Do it Yourself Breakfast Bowl (With Green Apple Wine)
  2. Pink Chicken (Raspberry Marinaded BBQ Chicken)
  3. Orgasmic Meatloaf
  4. Super Roaster Turkey with Apple Raisin Stuffing
  5. Chris's Macaroni Tuna Salad
  6. Meat. Potato, and Cheese Casserole
  7. Vanilla Orange Caramel Creme Float
  8. Big Bad Dry Spice Cheeseburgers
So coming soon...there will be a new batch of recipes to enjoy and maybe even some surprises to boot. The vacation really was just what the doctor ordered..and the trip into the kitchen at school didn't hurt either today.

Happy Cooking!!

Wednesday, October 17, 2007

Hello everyone!

Sorry it has been a long long while. I seemed to develop a bit of writer's block with my recipes...that and hockey season got underway. So add that to school and work and everything else...and my true passion cooking kind of got neglected along the way.

That being said Dawn and I are off to San Diego to look at places to live and work at. Hopefully I can find some new recipes and tips to share as I continue to embark on this journey toward a culinary degree and maybe just maybe a dream cooking job somewhere in San Diego. So Halloween week I will be down there enjoying the sights, sound, and most importantly food the town has to offer. Throw in some drinks for good measure...maybe a trip to Seaworld and the beach and all will be good.

A quick school update...my courses are going very well....I took conceptual courses like Safety and Sanitation and Menu Planning this semester. So far I am doing pretty well in both....did fairly well on all my quizzes so far. I am also in the planning stages of my Menu Planning project which is to design a menu and well it can't be from a Mexican Restaurant but I love Italian-American...so it's all good. I will likely take some snippets from my menu that I create and put it on the blog.

Well it is only 12 days till vacation...with thoughts of days off ringing in my head and rest and relaxation looming....I am off to take my dog to the park! Cook something today....even if its Grilled Cheese....yum!

Tuesday, September 4, 2007

Twisted Lemon Herb Chicken....

This is damn good...guaranteed.

What you need.......

3 lbs of Skinless, Boneless chicken breasts (butterflied and halved)
1 cup of orange juice (let it stay in fridge at least a week)
2 lemons
2 tsp (or more) lemon herb chicken seasoning.
A pinch of Mrs. Dash
A pinch of Cloves

Yes this one is short and sweet but quite worth it...if done right. Cut the fat off the chicken then butterfly it only if its too thick....then half the pieces vertically when laid down. Butterflying is simply a horizontal cut but if you can flatten the chicken enough...just cutting it in half vertical is just fine. Mix the orange juice, juiced lemons and half the lemon herb chicken seasoning in a bowl. Put the chicken in and let it sit for at least an hour. Then put it on the grill...as soon as the chicken goes on....cut a couple small slits in each piece...be careful not to cut too far in. This will let the marinade you spoon on every so often to seep into the chicken to keep the moisture.

The key is to eyeball it on the grill. I use direct medium heat...and spoon in some marinade every couple minutes. The chicken usually takes 7-10 minutes tops but depending on how well you want it done...you can cook it accordingly. When done...serve it on a plate with parsely and lemon zest as garnish if you want..then sprinkle a little extra marinade on top. Enjoy!!

Friday, August 17, 2007

Breakfast Bowl

Classic Breakfast Bowl

3 eggs
1 large baked potato
6 long strips of bacon
3 sausage links
1 cup shredded mexican blend cheese
Pinch of Mrs. Dash
Pinch of Lemon Herb Seasoning
A Touch of Syrup and Cinnamon Sugar

How to make it....simple.....in 2 pans (1 omelette pan and 1 10" nonstick pan)....make the eggs in one pans and the bacon and sausage in the other. Once the bacon and sausage are done...dump grease carefully and keep it hot. Then make the eggs in the omelette pan...once the egg is folded and starts to appear to be almost done....throw the cheese and potatoes on with a blast of high heat. After that get a nice dixie deep bowl and pour contents in. Chop up the sausage and bacon in small pieces..and mix into the bowl. Then top with additional cheese and microwave long enough till the bowl is hot and the cheese melts...the heat will flash cook the potatoes...don't worry. Drizzle with seasonings and syrup and enjoy!!

Monday, August 6, 2007

Black Cherry BBQ Chicken

2 packages of chicken breast...(butterfly if needed)
2/3 can of Black Cherry Soda
1 tbsp sesame ginger marinade
4 ounces Hawaiian marinade
4 ounces Teriyaki marinade
2-3 ounces Maple Syrup
2 tsp cinnamon sugar
2 tsp lemon and herb seasoning
1 tbsp lemon juice
1 really big grill

To make a good marinade...wash the chicken extremely vigorously...to avoid any contamination and to take any of the salty taste out...or at least most of it. Put the first few breasts in.....pour 4 ounces of the soda on top of the chicken...then season with half of the marinades and seasonings. Then stir a plenty! After stirring, add the remainder of the ingredients...soda first of course.

Now comes the fun part...if you don't have time...get the grill up to about 350 to 400...and grill about 4-6 minutes on each side...less if you have a 3 or 4 burner grill (about 3-5 minutes). Use a direct cooking method (cooking with all burners). Use the discard marinade and spoon it slowly on top of the chicken. If you have time....sear the chicken for about 90 seconds to 2 minutes on each side...and then cook with the left and right burners on...make sure the middle burner is off (where you put the chicken)...then spoon marinade slowly every so often. Then check the chicken to see if its done...usually when the juices run clear or the chicken has no more pink means it is done. Drizzle the chicken with any leftover marinade...sprinkle with lemon juice..and EAT!!! YUM!!!!

Saturday, July 21, 2007

Strawberry Choco Banana Milkshake

Strawberry Choco Banana Milkshake

1 Cup of Chocolate Milk
3 Very Ripe Bananas (mush into smaller pieces)
24 - 28 ounces of Strawberry Ice Cream (Or Strawberries + Cream)
Couple Pinches of Nutmeg
Couple Pinches of Sugar

The fun part in this is using the blender....put the bananas in first then the chocolate milk and then the Ice Cream. Blend on high at first for a good while till your machine settles a bit...then take a spoon and mash the ice cream down a bit...keep pulsing it...till the ice cream incorporates into the bananas and ice cream. When that happens...sprinkle the nutmeg and sugar. Then blend it one more time...pour into a 32 ounce container and enjoy!! You can chill it in the fridge or drink it straight.

Wednesday, July 18, 2007

Fried Mozzarella Sticks

Mozzarella Sticks

12 to 16 ounces Vegetable Oil
1 lb Mozzarella Cheese cut into 32 sticks
5/8 cup Flour
2 eggs
2 tbsp water
1 1/4 cups parmesan cheese
1/3 cup plain bread crumbs
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp oregano

Heat oil to 375 degrees in an electric skillet or heavy bottom saucepan (if using a saucepan, use a probe). In bag, shake cheese sticks with flour until well coated. In shallow bowl, beat eggs with water. In another shallow bowl, combine the remaining dry ingredients. Dip cheese sticks one at a time, in egg mixture, then roll in crumb mixture until well coated. Place the cheese sticks on a large baking sheet and chill in a fridge for about an hour. Fry sticks in the hot oil for 3 to 5 seconds or until golden brown. Remove carefully with slotted spoon or tongs...and serve with your favorite dipping sauce...I like diced tomatoes and tomato sauce...you can use whatever you want really.

Tuesday, July 17, 2007

Recipe #1....

Welcome to the Iron Chef Moo recipe book.........

First up........

Beef Taco Skillet

1 1/2 lbs. Ground Beef
1 can Tomato Soup
1 to 1 1/4 cup salsa (medium or mild)
1/2 cup water
6 flour tortillas cut into 1" pieces
1 cup shredded Mexican cheese (or use 1/2 cheddar and 1/2 monterey jack)

1. Cook the beef in a 10 or 12 inch skillet...get it well browned and break up the meat....
Pour off the fat.

2. Stir in remaining ingredients....heat quickly to a boil then simmer it down for 5-7 minutes. Stir again then top with cheese. Makes 4 hearty servings...serve with bread or salad.

The Beginning....

In the beginning....there was a little kid who always watched the people in his family cook...and he wondered "how can I make this better?" Gradually through various inspirations, I developed a bit of my own cooking style. To say it is unique, would be considered a vast understatement. Moving from the East Coast to the West Coast in 2006 only heightened my curiosities so much that I have started to attend college to become a chef.

However that just isn't enough for me....I decided to create a blog to share my recipes and thoughts and to get a feel in the world if what I do cook...actually appeals to people in general. With that said, I bring you Iron Chef Moo.