Sometimes I don't realize that time flies by. I really have been taking a look at all sorts of options up here. I have come to the conclusion that sometimes within the next year I will have to make a job or career change. It is a question of when more than if at this point. As I slowly gain experience with all sorts of different recipes and ways to cook things...I feel like I am improving. My problem is that rate of improvement satisfactory enough to be able to excel as a cook...I don't know just yet.
Going thru school and taking a few courses has made me see how hard it really is to juggle things and now I know I can do it. I know the time will come sooner rather than later as far as making a decision. I can see a scenario in my life where cooking and even sports journalism can play an equal role. With culinary of course being a bit principal at times....I will enjoy it more that way.
Realistically I know with finances, I will have to take time off from school (how long I do not know) but the passion is not diminished. It is pretty funny when you can make a meat, potato, and cheese casserole look restaurant quality out of next to nothing. So to me, it is a matter of presentation and more learning. You never ever stop learning...the day you do that is the day you should stop cooking. It goes with anything in life...keep working at it.
My one simple thing is to never give up at it. So you may not have the most conventional things to cook with...but if you stick with it...you never really lose it. I cook at home 2-3 times a week because of work but I feel at peace the most at those times. Always remember that folks!
Next week: I will have a recipe for those playoff hockey gatherings...till then...enjoy!
Tuesday, April 1, 2008
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.
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.
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!
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.
Happy Cooking!!
- Do it Yourself Breakfast Bowl (With Green Apple Wine)
- Pink Chicken (Raspberry Marinaded BBQ Chicken)
- Orgasmic Meatloaf
- Super Roaster Turkey with Apple Raisin Stuffing
- Chris's Macaroni Tuna Salad
- Meat. Potato, and Cheese Casserole
- Vanilla Orange Caramel Creme Float
- Big Bad Dry Spice Cheeseburgers
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!
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!!
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!!
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