It’s What’s for Dinner
Posted: January 24, 2011 Filed under: Recipes | Tags: dinner, fish, haddock, potatoes, recipes Leave a comment »Tonight… We are having sour cream and dill baked haddock, a potato hash, paired with a caeser salad.
[UPDATE: Post meal, I may or may not have the fish again. The consistency was a tad slimey for my taste and it was lacking a certain crunch. If I DO try it again, I'll probably need to top it with some cracker crumbs.]
Pulled BBQ Chicken
Posted: November 4, 2010 Filed under: Random Rambling, Recipes Leave a comment »I think I may have just finished making the best damn pulled BBQ chicken of all time. Damn tasty.
It’s What’s for Dinner: Jambalaya
Posted: February 22, 2010 Filed under: Recipes | Tags: jambalaya, recipe Leave a comment »As some of you may or may not seen yesterday, I was in the mood for a little jambalaya for dinner last night. Maybe I’m still hungover from the Saints rousing Super Bowl win or maybe the wife and I were so sick this weekend, I just wanted something easy I could throw in the slow cooker. I think it was more the later than the former. But anyway.
A quick search online for “jambalaya + slow cooker” revealed a handful of recipes and after sorting through, I decided to combine these two recipes from About.com and The Food Network.
The end result was amazing though I admit I cut out the cayenne pepper from the recipe as I had tried to make this before and definitely put way too much cayenne in the mix.
Ingredients:
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 1 pound andouille sausage, diced
- 1 (28-ounce) can diced tomatoes (I bought the kind with green chiles – it was perfect)
- 1 medium onion, chopped
- 1 green bell pepper, seeded and chopped
- 1 stalk celery, chopped
- 3 cloves garlic, minced
- 1 Tbsp sugar
- 1 cup reduced-sodium chicken broth
- 2 teaspoons dried oregano
- 2 teaspoons Cajun or Creole seasoning
- 1-2 teaspoon hot sauce
- 1/2 teaspoon dried thyme
- 1 pound frozen medium-sized peeled and cooked shrimp, thawed
- 2 cups of brown rice
Directions:
Honestly, it was very simple. I basically just combined everything on the list up until the shrimp and threw it into the slow cooker for 6-8 hours (whatever you have time for). With about 2 hours or so left, I dumped in the brown rice to let that cook. And then with 15 minutes left I added the shrimp.
The end result was awesome and would easily serve about 8 people so it’s safe to say we will be eating jambalaya for the rest of the week. As I said before, if you do like your jambalaya to have a kick, add 2-3 teaspoons of cayenne pepper. That will certainly do the trick.
Bon appetite!
It’s What’s for Dinner: Ham & Green Bean Casserole
Posted: February 5, 2010 Filed under: Recipes 1 Comment »One of my favorite cold weather meals, particularly when we’re in the middle of an official “snowmageddon,” is ham and green bean casserole. A quick Google search a few years back revealed this gem on Cooks.com.
1 med. onion, chopped fine
3 tbsp. butter
2 tbsp. flour
1/4 tsp. salt
1/4 tsp. pepper
1 c. sour cream, light
1/2 c. chopped ham
1/2 c. pimiento cheese spread
2 (1 lb.) cans French green beans, drained
1 c. shredded cheddar cheese
Thanksgiving Contributions: Bleu Cheese & Bacon Mashup Potatoes
Posted: November 26, 2009 Filed under: Recipes Leave a comment »So, the last piece of cooking that I had to do was to make one more set of mashed potatoes, these with bleu cheese and bacon. To be honest, I’m not quite as excited about these as I was the horseradish potatoes as I apparently do not like bleu cheese as much as my stomach thought I did when I made them. But, if you like bleu cheese, you’ll love these:
Ingredients:
- 5 redskin potatoes
- 1 onion
- 5 slices of applewood smoked bacon
- 2 tablespoons of butter
- 1/2 cup of milk
- Salt & pepper to taste
Directions:
Boil the potatoes until soft. Slice the bacon up into small pieces and cook up in a frying pan. Once crisp, remove the bacon and let it sit on a paper towel to soak up the grease. Slice the onion and drop into pan to crisp in the grease. As with the bacon, once crisp, scoop out and place on a paper towel to collect the grease. Meanwhile, melt your butter and add your milk to a nice little mixture. When potatoes are finished, drop them and the butter mixture in the mixer, and combine. Once well-mixed, add the bacon and onions, and any salt and pepper to taste.
Below is a shot of the finished product. Bleu cheese on the left and horseradish on the right.
Posted via web from Daily Life Shorts
Thanksgiving Contributions: Horseradish Mashup Potatoes
Posted: November 26, 2009 Filed under: Recipes | Tags: recipe, Thanksgiving Leave a comment »Now that the squash casserole has been mixed and is ready to be thrown into the oven when we get down to my parent’s house, I’m on to the different forms of mashed potatoes I’m bringing down to my parent’s house. Because I’m kind of winging the potatoes and they will consist of many different ingredients, combined with the web 2.0 nature of the post I’ll call them mashup potatoes.
First up, the horseradish variety. And I’ll try to capture the ingredients as best as I can, but a lot of this will be done by guess and taste.
Ingredients:
- 1 baking potato
- 2 sweet potatoes
- 1 sweet onion
- 2 tablespoons of butter
- 1 diced clove of garlic
- 3 tablespoons of prepared horseradish
- salt & pepper to taste
Directions:
Boil the potatoes and onion together until soft. You can peel the potatoes or leave the skin on, it’s entirely up to you. In this case, I peeled the baking potato and one of the sweet potatoes (forgot to do the other) before throwing them into the pot. Meanwhile, go ahead and melt the butter, and mix it with the garlic and horseradish to be mixed in when done. Once the potatoes are soft, drop them into the mixer and pour your mixture on top of them, adding your salt and pepper. Mix together until well blended, and poof, done. You can then throw them into the oven for 20 minutes to heat up before serving.
Next up: applewood smoked bacon and bleu cheese mashed potatoes.
But first, the family and I are heading to the coffeeshop to watch the Del Ray Turkey Trot.
Posted via web from Daily Life Shorts
Thanksgiving Contributions: Squash Casserole
Posted: November 26, 2009 Filed under: Recipes | Tags: recipe, Thanksgiving Leave a comment »A few years ago, my dad began to ask each of us to start contributing to the Thanksgiving meal preparation to cut down on the amount of cooking he was responsible for. Frankly, I am surprised it took him that long to ask as he had been putting together a delicious meal for the four of us (sometimes more) for the past 26 years. And as a single, unknowledgeable in the art of cooking dude, I did what anyone from my generation would do, I Googled for ideas of what to bring.
I’m not quite sure how I landed on squash casserole, or even this recipe, but it quickly became a favorite and is now something that I can bring in a pinch when contributions to Thanksgiving (or any pot luck for that matter) are required. Thank you Kim for submitting such an excellent recipe.
I think also it was making this casserole that really uncovered my knack and enjoyment for cooking.
Ingredients:
- 2 1/2 to 3 pounds of squash, sliced
- 1 large yellow onion, diced
- 1 stack of saltines, crushed
- 3 tablespoons butter, melted
- 1 egg, beaten
- 1 cup milk
- salt and pepper to taste
- 1 to 2 cups shredded cheese(reserve 1/2 cup cheese)
Preparation:
Cook squash and onion in water until tender; drain and mash. Add crushed saltines, melted butter, beaten egg, milk, salt and pepper, and 1/2 to 1 1/2 cups shredded cheese; mix to blend well.Pour into a greased casserole dish. Bake in 400° oven about 45 minutes or until golden brown and set in middle. Remove from oven and sprinkle with reserved 1/2 cup cheese.
Here is a shot of the squash and onions boiling… and yes, it’s truly 7:10am – what else are you going to do when you’ve been up for 2 hours thanks to a son who is really congested and can’t sleep?
Posted via web from Daily Life Shorts
