May 5, 2011
Every once in a while, I get inspired to attempt an experiment. I had seen on Alton Brown months and months ago that the best tomato sauce came from actually cooking down the tomatoes and I was curious. So this week, I had bought some whole tomatoes as well as some onions, some garlic, and some spaghetti noodles. I had some chicken that I had the girlfriend cook up when she was making chicken mole the other night.
I put the garlic, tomatoes, and onions in the pan with some olive oil.
I left them cook down a little bit and then added some red wine and the chicken, chopped up pretty small with a butcher knife.
I put that mix on top of the spaghetti noodles and served.
It turned out pretty well!
A few things I would change:
- I had decided this was a cooking wine. In retrospect, it was probably a “pour down the drain” wine. I think I put too much and it overpowered everything else
- Using grape tomatoes is probably ideal. They cook through quicker than the bigger ones that I used.
- More garlic is probably better
All in all, a solid experiment.
January 13, 2011
I can’t take credit for this one but I just wanted to show everyone I’m still eating well. Ate off of this one for dinner and for lunch the next day for two of us. This dish is probably ten dollars total and pretty easy to make. Google “roasted chicken” for a recipe.
March 25, 2010
So, I made a mountain of cole slaw the other day, trying to eliminate leftover cabbage in my fridge. While not making for an exciting progression of sides (even though I think I’ve perfected awesome cole slaw), it did give me an opportunity to try making some entrees that I’d been wanting to try.
This is a deer steak that I seared in the pan and then cooked in the oven for about 20 minutes. It looks more rare in the photo than it actually was…it was more like a medium well. I can’t really say that I was impressed with how this turned out, thus leading to my next dish.
This is a blackened deer steak (medium well) with cole slaw. I used the same blackened chicken recipe except with the venison. I rolled the steak in cajun spice and pan seared, then I put in the oven for 20 mins. It turned out awesome and the mixture of the slightly gamey venision, the cajun spice, and the balsamic vinegar/crunch of the cole slaw was fantastic.This is barbecued chicken. I defrosted the chicken, drowned in BBQ sauce and put in the oven for about 20 mins. I wasn’t crazy about this and would have liked to see the sauce crisp up a little bit. I think I’ll try putting it under the broiler next time.
February 8, 2010
On Saturday, I made a Chicken Spaghetti with a little bit of a twist. I bought some spinach noodles, yes spinach noodles….linguine actually. I already had some stewed and some diced tomatoes in the pantry as well as some frozen chicken in the freezer.
The key with frozen chicken is to make sure it gets cooked. I heat it up for two minutes in the microwave then sear it in a pan until both sides have some brown and crispy going on. For this dish I decided to make chicken strips, so I sliced the chicken into long slices and then threw it back in the pan for a little while longer.
For the noodles, I boiled them all in water with some olive oil.
I added three cans of tomatoes to the chicken when it was cooked (along with some pepper flakes and garlic salt), then I allowed this mixture to warm until the noodles were done.
When the noodles were done, I mixed it with the chicken and tomatoes. Done.
November 3, 2009
This is ridiculously easy to make, especially if you have a slow cooker (crockpot).
I put two pieces of frozen chicken in the crockpot and dumped a large amount of BBQ sauce on top. I turned the slow cooker on high and left it for 3 hours (approximately).
When I came back after 3 hours, I took each piece of chicken and using a butcher knife, I chopped it into tiny chunks, then I returned these chunks to the slow cooker.
I added some more BBQ sauce and then turned the slow cooker on low. The decision about low or high here really depends on how long until you’re eating. Generally on high, this should cook about 4 hours. On low, it should cook about 8. I was eating about 2 hours later, so I put it on low.
I bought some buns and coleslaw from the store (i was at Target and they didn’t have any cabbage, but did have pre-made slaw).
When I was ready to eat, I spooned the Chicken BBQ onto the buns and then added a layer of slaw on top.