Sunday, September 26, 2010
Monday, September 20, 2010
2-3 slices thick cut bacon
1/2 lb. spaghetti
1/2 yellow onion, chopped
2-3 cloves garlic
2 Tb. milk
2 eggs, beaten
1/2 c. parmesan cheese, plus extra for topping
1. Put a pot of water on to boil as bacon is placed in a cold cast iron skillet to cook. When bacon is cooked through, remove from skillet and let drain on paper towels. Keep rendered fat.
2. While bacon is cooking, chop onion and garlic. Add to bacon fat and stir until transluccent. Add pasta to boiling water.
3. Drain pasta and add to skillet, coating in rendered fat. Whisk together eggs, milk, and cheese and slowly add to skillet, stirring continuously to prevent egg from scrambling. Crumble bacon and add to pasta.
4. Top pasta with extra cheese and devour. :)
Seriously - this meal is a sign that there is a god and he wants us to be happy. It's pasta, cheese, and bacon! How could you go wrong?! This is definitely in the top ten favorite meals of all time.
Monday, September 13, 2010
"Those white truffles are better than 97% of the sex you'll have during your lifetime."
Alton, I know you're married, but I love you and want to have your nerdy food babies.
Sunday, September 12, 2010
Pan Seared Steak with Basalmic Glaze and Sweet Potato Fries
1 top sirloin steak 1 Tb. butter 1 clove garlic, smashed pinch of thyme
1/4 c. basalmic vinegar 2 Tb. brown sugar 1Tb. butter
1 large sweet potato EVOO Season salt S&P
- Preheat oven to 300F. Slice sweet potato into fry-sized sticks. Toss with EVOO, season salt, and salt and pepper in a medium size bowl. Place in a single layer on a baking sheet that has been greased with cooking spray. Bake for 20-25 minutes, tossing about halfway through.
- Preheat a cast iron skillet with a thin layer of canola oil. Thoroughly salt and pepper the steak and sear in skillet for about 2 minutes, each side. Meanwhile, add butter and garlic, basting the steak as it sears. Transfer the steak to the oven and cook for 5-7 minutes for a medium rare-medium steak. Let sit for at least 5 minutes before adding glaze.
- While steak is cooking, heat basalmic vinegar, brown sugar, and butter in a small saucepan on med-high. Whisk ingredients together and stir on occasion until it thickens. Drizzle on top of steak. Extra glaze can be used with olive oil as a dipping sauce for crusty bread.
I was honestly impressed with my own abilities tonight. The meal turned out more delicious than I expected. I actually ended up dipping the fires in some of the glaze, and the flavor combination was surprisingly good - sweet, salty, and savory all at the same time. Success!
Salmon on the Ranch
1 salmon filet
1 Tb. ranch dressing
1 strip cooked, crumbled bacon
1 palmful diced tomato
1 palmful feta cheese
1. Preheat the grill to high. Place the salmon, skin side down, on an 8"x12" sheet of aluminum foil.
2. Top slamon with ranch dressing, bacon crumbles, tomato, and feta. Fold up the edges of the foil, leaving the top open just a bit.
3. Place pouch on the grill for 6-10 minutes, until the slmon turns a lighter pink.
I've made this before, but it sounded really good last night. I got a little distracted by a tv show and let my salmon overcook a bit, but it was still pretty good. The ranch and feta give it a nice tangy kick, while the salmon and bacon have an incredibly buttery, savory flavor. Yum-yum!
Monday, September 6, 2010
Grilled Peanut Butter and Banana Sandwich
1. Spread peanut butter on two slices of sandwich bread. Drizzle honey one each slice. Cut banana into small discs and place on one slice, covering from edge to edge.
2. Put sandwich hlaves together and spread a thin layer of butter on one side and place butter side down on a preheated griddle at medium. Spread butter on the naked side of the sandwich and flip when golden brown.
I'm eating mine with the second half of the banana, but one whole banana should cover two sandwiches. It's a very satisfying breakfast with just a touch of sweetness. I think The King would be proud.
This breakfast has left the building!
Sunday, September 5, 2010
Black Bean Salad Enchiladas
Black Bean Salad:
bell peppers (tri color)
roasted anaheim chili
- Preheat the oven to 350 degrees. Pour a thin layer of enchilada sauce on the bottom of baking dish. **I used store-bought sauce. Next time I'll attempt to make it myself**
- Take one 10"corn tortilla and fill with black bean salad. Top with shredded cheese (either cheddar or "Mexican Blend"). Roll and place upside down in baking dish.
- When dish is full, pour rest of sauce over enchiladas and cover with cheese. Bake for 20 min.
While the enchiladas were cooking, I made some guacamole, which was an excellent addition. I had planned on making a Mexican-inspired salad with cilantro, onion, tomato, tortilla strips and cilantro dressing, but I just wasn't hungry enough. Maybe next time. I have leftovers, anyone want some?
Skillet Chicken with Potatoes, Onion, and Lemon
3/4 lb. small red-skinned potatoes, halved or quartered
1-2 cloves garlic, smashed
pinch Italian seasoning
pinch seasoning salt
1 large lemon, squeezed halves reserved
2 boneless, skinless chicken breasts
1/2 yellow onion, sliced into quarters
- Preheat oven to 450 degrees. In a medium pot, cover the potatoes with salted cold water; bring to a boil, cook until tender (about 8-10 minutes). Drain and set aside.
- Pile garlic, Italian seasoning, seasoning salt, and salt and pepper ona cutting board. Smash into a paste, transfer to a bowl, adding EVOO and lemon juice. Whisk together and coat chicken. **Since I'm usually cooking for one, when I buy chicken, I separate it into individual samdwich sized zip-top bags and freeze until I plan to use them. Its really easy to defrost in a bowl of warm water as you're prepping the rest of the meal. I just add the marinade to the individual bags as needed**
- Heat a cast-iron skillet over med-high heat. Add chicken and cook until the skin browns. Add onion, potatoes, and lemon rinds, lightly drizzling with EVOO. Sprinkle with more Italian seasoning and seasoning salt. Transfer to oven; roast uncovered 20-25 min.
I loved the way this meal turned out. It was really easy to make and had a really great flavor . I cook a lot of chicken (it's cheap and easy), and I can get really bored with it. The mix of lemon and garlic gives it a nice flavor, and the searing in the skillet before cooking helps seal in moisture. Delicious!