Thursday, February 25, 2010

Okay/Chicken with Creamy Dill and Mushroom Sauce

So, I've been really..really...really busy with school and work lately. So I'm sorry I've been neglecting you. I really am. I hope that pretty soon, I will be able to work on getting more recipes. As for right now, try this one out. I, once again, do not have a picture. BUT, I will get a camera eventually. After...I pay for college. I kinda threw this together, but I love I hope you do to.

Chicken with Creamy Dill and Mushroom Sauce

4 Large Chicken Breasts (thawed)
16 oz container of mushrooms (i used the white button ones, but its your choice)
8 oz container of heavy whipping cream
6 tablespoons of chopped fresh dill
3 tablespoons butter
4 tablespoons extra virgin olive oil
1 tablespoon garlic (minced)
1 cup of grated Italian Blend cheese
Thyme (dried or fresh) to season chicken (little goes a long way)
Salt and Pepper to taste

1.) Chop up the dill and set 4 tablespoons of it to the side.
2.) Season your defrosted chicken with the thyme.
3.) Heat pan and add 1 tablespoon of oil. Put your seasoned chicken in the pan with the 1 tablespoon of minced garlic. Throw in the 4 tablespoons of dill.
4.) Cook the chicken through, then remove the chicken from the pan. If you cut all your mushrooms in half while you're waiting for the chicken to cook, it saves time.
5.) Throw your halved mushrooms in the same pan and cook until mushrooms have reached prefer ed texture.
6.) Add 3 tablespoons of butter and 3 tablespoons of extra virgin olive oil. Melt butter on medium heat.
7.) Add the 8 oz of heavy whipping cream to the pan and season it with salt and pepper. After the heavy cream reduces a little, stir in the Italian cheese blend and make sure it melts completely.
8.) Plate your chicken and ladle out the sauce over it. Garnish with leftover dill.

1.) Fresh Dill often has a thick stem on it. You do not want this stem in your dish. When you're chopping your dill, make sure that you try to get as much of the stems off as you can.
2.) Remember, you cook the meat first for a reason! After being cooked, the chicken will leave behind some grease and some flavor crystals on the bottom of the pan. DO NOT clean your pan after cooking the chicken because you need that flavor for your dill and mushroom sauce.
3.) When buying your Italian Cheese Blend, look for something that has a harder cheese in it, like Parmesan. The harder cheeses mixed with softer cheeses with keep your sauce at the right consistency. If you JUST have mozzarella cheese, you may encounter a problem when you start to melt the cheese in the sauce. Besides, the cheese blend tastes better!

Okay guys, this one's definitely a killer! I know most people feed more than 4 people around here, so if you have a big family (like me) don't be afraid to double or even triple your recipe. Just make sure that you do the math right, or it'll turn out kinda funkkky!

And if you have kids at home, and want this chicken dinner night to be a family affair...
do something fun!
Like? Dessert!
Chocolate Covered Strawberries are a great dessert for this dish. The dish is super rich and creamy, which makes this light fruit covered with a thin layer of chocolate a good ending to a meal.
Its fun to get your kids to help make them! Just make sure you're wearing...chocolate worthy clothing. It could get messy.
All you have to do is:
1.) Buy strawberries and microwavable dipping chocolate (available in the baking section of your grocery store)
2.) Wash strawberries and heat chocolate in the microwave. (Read the instructions because I don't really remember how long it takes)
3.) Lay out a piece of wax paper on some sort of baking sheet.
4.) Dip the red ends of the strawberries in the chocolate, twirl to get of excess chocolate, and set on wax paper.
5.) Either let the strawberries sit in the icebox overnight, or put them in the freezer for about 20 minutes to let them harden.
Then, ENJOY! :)

Easy, peasy, awesome. Strawberries aren't just fun for the kids but they're romantic too. Mmmhhmm. That's right. Send the kids to Grandmas and get to the McLuvin. Haha.

Whether you're at home with the family, with friends, or with the love of your life, this dish is sure to be a favorite.

Thanks for tuning in! Sorry for my negligence! I am officially trying harder to make this blog happen.
With Love,

Sunday, January 31, 2010

Sunday, January 31st

Phew! Boy has it been busy this weekend. I tried to post something on Friday, but things just got too crazy. So as I was making some stuffed beefsteak tomatoes, I found that I didn't like stuffed tomatoes. However, the stuffing was super delicious with tortilla chips! Its pretty good actually, and with super bowl coming up, and parties galore this simple dip is pretty easy to make for your hungry guests.

1 3/4 cups heavy cream
2 zucchini (finely diced)
2 red bell peppers (seeded, and finely diced)
3 oz of white button mushrooms (or whatever mushrooms you want really)
1 garlic clove crushed
1 3/4 cups mozzarella cheese
Vegetable oil for frying
salt and pepper to taste

1.) Put the cream in a heavy-bottom pan, bring slowly to a boil, and cook to reduce the volume to about half.
2.) Meanwhile, heat a pan and gently fry the zucchini, bell peppers, garlic, and mushrooms until soft. (about five minutes) Make sure you season your veggies at this time
3.) Slowly add cheese into the heavy cream and stir until it becomes fully melted. Remove from the heat, and stir the mix into the veggies.
4.) Serve mixture warm with tortilla chips, blue corn chips, pita chips, or even some sliced and toasted baguettes.

No seriously, it is delicious. Im eating it right lie!
Tonight, I'm going to try to post some recipes for those of you who are having super bowl parties.
See you soon!

Thursday, January 28, 2010

Hot Mexican Spinach Dip

Okay! My class made this Hot Mexican Spinach Dip for the first time on Wednesday. It turned out to be AMAZING. At first I was kind of freaked out by the words "Mexican" and "Spinach" in the same sentence, but I willlllll be making this again sometime. This isn't hard to make AT ALL! It is also pretty inexpensive if you buy the right brands. I don't know who said "off-brands aren't good" but...they lied. True, you have to be careful because sometimes off brands CAN be kind of funky. However, if you trust an off brand then use it! I always use Great Value. Its cheaper and its still pretty good. Well, here's the recipe! Enjoy!

1 jar (16 oz) of salsa (any kind)
1 (10 oz) package of frozen chopped spinach (thawed and drained)
2 cups shredded Montery Jack (you can substitute Jalepeno Jack if desired)
1 (8 ounce) package of cream cheese (softened and diced)
1 cup evaporated milk
1 (2.25 ounce) can of black olives (sub jalepenos if desired)
1 tablespoon Red Wine Vinegar
salt and pepper to taste

1.)Preheat oven to 400 degrees F (200 degrees C)

2.)In medium baking dish, mix together salsa, spinach, cheese, cream cheese, evaporated milk, black olives, red wine vinegar and salt and pepper. (basically...everything)

3.) Bake in oven for 12 to 15 minutes.

Let cool to desired temperature and serve with chips!

Not hard at ALL guys! Oh and by the way, I willll be bringing a recipe for Sweet Potato Pecan Cobbler. My group made this Wednesday as a test run for Taste of the Triangle in Beaumont coming up. It is ABSOLUTELY to die for. Literally...I mean, I'd probably run through an intersection for a bite of this stuff.
See you tommorow!
-Stephanie E.

First Post Ever!

After watching Julie and Julia, I decided to start doing a little "blogging" of my own. Blogs have become quite popular these days so it seemed like blogging would be a good hobby for me.

Well, in case it's not obvious by the name, this site is all about the food I'm making.
I'm 18 years old and in the culinary program at Lamar University.
I'm starting out as a freshman in the four-year hospitality degree with chef certification.
Everything posted in this blog will be something that I decided to make that day.
I will try to have pictures, but sometimes I will be cooking in class, and not have a camera readily available.
This site is also to encourage people who think that their cooking skills aren't worth anything. Believe me, I know how you feel! I'm actually a terrible cook and I have a hard time sticking to a recipe. Most of the time I add things and it turns out...well...not like the picture in the book.
As I progress in skill, I hope that you will also learn the things I'm learning.
I hope you enjoy the recipes and I hope you enjoy them enough to keep coming back for more.

In the words of Julia Child "Bon Appetit"!
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