Tag Archives: nom nom nom

Chicken Mammogram


Get your pitchforks and torches, you are about to become apart of an angry mob. Why? This is another chicken post. Before you click off this recipe has a big perk; you get the pound the snot out of chicken. It is just a fabulous way to vent out all the frustrations of the day/week/month, just be careful not to over do it otherwise instead of a nicely flattened boobie you might end up with mangled bits of meat that might be better suited for a Gwar concert or horror movie set. I enjoy this one again as instead of getting frustrated while I cook and end up swearing I get it all out before I even start cooking, it also requires very little prep which is a HUGE bonus in my books. Plus it makes you look like a savvy kitchen genius. Another gem from Mom edited and adjusted by me.

Mom’s Asparagus Pesto Chicken

AKA: The Chicken Mammogram

Kitchen stuff you’ll need:

  • Oven or convection toaster oven, 9×13 pan (best for 6 boobs…. an 8×8 would work for 4 boobs), a meat tenderizer (it looks like a mallet), a cutting board, sharp knife (whatever size you are comfortable with, you don’t need it for much), possibly a cheese grater unless you cut up bits of cheese with a knife instead. Oh and a large freezer bag, and 2 plates.

Ingredients:

  • Chicken Breasts (I use 6)
  • 5 Spears of Asparagus per piece of Chicken (in my case for 6 boobs = 30) with the hard bits snapped off and washed
  • 1/4 cup of mozza approx. per chicken breast (or provolone or your preferred cheese or blend of cheese)
  • 1 Jar of Basil Pesto sauce (I use Classico)
  • fresh parmesan cheese (optional)

Note: The pesto sauce comes in a small jar, do not be alarmed, this would cover 12 chicken breasts, I made the mistake of putting my spoon inside the jar after it touched raw chicken so I HAD to dump the whole thing on the boobs otherwise I could have made do with just half the jar.

Directions:

  • Preheat Oven to 375 degrees
  • Flatten the breasts one at a time inside the freezer bag using the FLAT end of the meat tenderizer mallet and a cutting board (to save your surface from oddly shaped divets from your tenderizer depending on how hard you pummel the chicken). They should be about 1/4″ thick all over by the time you are done. I do them all at once to get it out of the way & pile them on a plate. You can sprinkle them with your preferred seasoning or just salt & pepper. I keep it simple and leave them naked for the time being.
  • Shred your cheese and put your asparagus into groups of 5.
  • Put a flattened boob on your spare plate, top with 5 spears of asparagus almost centered, sprinkle with your cheese, and roll the breast over the cheese & asparagus encasing them. Place in your oven dish and repeat until all your boobs are stuffed.
  • Next drizzle the breasts with pesto sauce as much or as little as you like. At this point you can also sprinkle with parmesan cheese or more mozza or not. Make it yours, fiddle with it until you find your favorite.
  • Place in the oven for about 40 minutes (or more or less depending on your oven and quantity of breasts. Ensure that no pink juice runs out when you poke them with a fork. If you have an instant thermometer the centre should read about 165 degrees F. I don’t have one of those I just uses my e-balls to determine no pink.

Good luck and happy eating

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Here we go again & Mom’s Jammy Jam Chicken


Well I assume it has been well over a year since I posted on here and since I am back on mat leave  cookin up some delicious things in my kitchen which are simple and super easy to make I thought I’d start sharing again.

Today I am cooking up the second set of this delicious chicken dish I received from my mom and no swear words were uttered as I prepared this dish. Its fairly economical to prepare as one 500mL jar of jam & one 473 mL container of salad dressing is enough for 2 dinners, plus it uses chicken thigh which is cheaper than breast however more fatty. So if you want to use only white meat purchase instead a package of 6 breasts and the sauce should cover it (I have yet to try since chicken boobies are pretty $$ still) This recipe can serve 5 adults and one toddler with 3 thighs each  & one for the toddler, 6 people if using 6 chicken breasts or just 4 people with 4 thighs each. Its also easy to reduce this to 2 servings or multiply for more so it will be good for pot lucks or serving for guests too.

Mom’s Jammy Jam Chicken

 

Things in the kitchen you’ll need: oven, 9×13 oven safe dish, bowl, something to mix with.

Ingredients:

1 package of chicken thighs or chicken breasts

1 cup of apricot jam (or peach jam)

1 cup of catalina dressing

1 pkg of onion soup mix

Directions:

Preheat oven to 350 degrees.

Mix catalina dressing, jam & onion soup mix together in bowl.

place chicken evenly in dish, try not to crowd the meat too much, pour mixture over chicken evenly. place in oven for 60 minutes, then pull out, flip chicken over and bake for another 20 minutes.

ding! chickens done.

Broccoli & rice make great sides for this. Highly unlikely you’ll have leftovers but it will reheat well on the rice the next day.

Happy eats!

The 18 were stuffed like a Christmas turkey….


Well Christmas has come and passed, all that planning, prepping, cooking, stressing is over and I am almost at a loss without so many people inside my tiny little house. We had 18 people on Christmas day and what a day it was. I was SUPER stressed however for the first Christmas in my life I DIDN’t have a melt down. (Call the guinness book of world records, it is a date in history!!) I had a lot of help from hubs, my sister in law, my kids, thier kids, mom, dad, and probably even the cat!

It. was. amazing.

I am so grateful to have a great and supportive family and what made it even more awesome is I don’t think I said “Oh Sh*t!” once while cooking dinner…. but don’t quote me on that one. 🙂

Not all of it went down as smooth as ice however it went over pretty good. What helped was a few days before company arrived I cooked my “Clint Eastwood Style Chili (which mom aptly named “Chili for wimps” <– mom I have changed the recipe) and for the FIRST time ever it did not burn my face off. (Are you calling Guinness yet? There is another one for the history books)

Secondly ALL the help I had: My sister in law helping me cut, chop, prep, season, stir, mix, advise, check, double check, fix, refix everything I was doing. It saved my life. My mom doing Christmas baking so I would have enough cookies to go around, she even blessed us with her butter tarts AND melt in your mouth shortbread (I love you mom). My dad bringing over the extra stuff I decided I needed on Christmas day ON Christmas Day (a toaster oven, meat thermometer). Both my folks for helping me with the vegetarian dishes, turns out we had LOTS with what I added to it. The kids for helping stir, sort, organise, clean, check and recheck & smash things for baking. As well as clean up like taking out the gabages and dishes and so forth.

Thirdly and most importantly: The whole family having balls (and stomachs) of steel for being willing to eat something I had never attempted before.

For those about to rock (eat) we salute you.

So what did I make??

December 24 after dinner myself, my S.I.L. and kids from all families helped me do my Christmas baking…. 5 hours of it. (I am a slow one in the kitchen, mom will never let me forget!)

  • Gingerbread CupCakes with Cream Cheese Frosting
  • Double Chocolate Brownies with Chocolate chips
  • Apple Pie
  • Pumpkin Pie (x2) made with ice cream

December 25 (the big day for the 18!)

  • Hors ‘d’ouvres –>Vegetarian Samosas, vegetarian spring rolls, spinach & feta spanakopia, mini meat balls, sausage rolls, chips and dip, veggies and dip, crackers with cream cheese and spicy red pepper jelly, assorted cookies and treats (homemade and store bought) Artichoke & Asiago cheese puffs (care of my sister)
  • Turkey – approx 7.6 kg. Cooked over root vegetables, fresh herbs and some broth. I also put an onion and more fresh herbs up its bum to add more flavor.
  • Stuffing – not from scratch. From a box.
  • Mashed potatoes
  • Corn, Carrots, Peas, beans.
  • Buns
  • Broccoli Casserole (Care of mom)
  • Roasted Veggies (Care of mom)
  • Fresh Gravy (made from the broth and drippings (not droppings!) from the bird)
  • Cranberry jelly

Dessert:

  • Pumpkin Pies (x2)
  • Apple Pie
  • Gingerbread Snaps (care of Sister)
  • Sugar Cookies (Care of Mom)
  • Gingerbread Cupcakes
  • Double Chocolate Brownies
  • Ice Cream – Vanilla and Stawberry

And that is how you stuff 18 people like a Christmas turkey!!!!

There were plenty of leftovers, so we could have fit about 4 more people at our table and had them well fed as well. I should mention 4 of the people at our table are older teens/young adults (male) with hearty appetites as well as all the members of the families having healthy appetites. So having left-overs and in the quantities there were is amazing.

We had a big setback, we  planned dinner for about 230 pm however I don’t think we ended up eating until past 4 due to the bird. Not sure what went wrong as everyone said they had never seen it happen before: One leg and part of one side of the bird did not cook on time so we had to keep taking it out and putting it back in again. We don’t know if it was an element, the way I cooked/positioned it in the oven, or if it was the oven itself (its not convection). Luckily we had enough nibbles to keep the hungry monsters at bay. A lot of patience and several people inside who knew a lot about cooking turkeys. A good back up plan is to get the Barbeque ready. Speaking of BBQ the one thing I defrosted and prepped for turkey dinner were ribs and cornbread however time and oven space dictated they be removed from the menu. Good thing we did or we would have been screwed for table and stomach space.

Other things I learned: I learned what a turkey baster was, what it does and how to use it. Yes I am 28 years old and had NO idea what that was. I also learned what the neck, heart and giblets look like from inside the turkey (I nearly fainted, I have an aversion to birds…cooking them… mostly because all I can see are them strutting around outside when I am trying to cook them). I also learned how to get the most out of your turkey thanks to advise from mom, the S.I.L and the people over at Stirr for posting on thier facebook page how to make Turkey Soup. But it was a big thanks to HUBs for making it. I don’t think I could have made it as the carcass was grossing me out.

This is what he did (I helped with the veggies):

What you will need:

  • leftover turkey carcass, GIGANTIC pot, stove, water. Anything you want to toss into the soup for flavoring.

He put the carcass in a HUGE pot of boiling water and just boil the meat off the bones. He had it on there for hours (I am pretty sure) remove the carcass and any fallen off bones.

Next add what you like for flavoring here is what we did:

  • leftover roasted root vegetables (carrots, celery, parsnips, onions)
  • leftover regular vegetables (carrots, peas, corn, green beans)
  • leftover gravy
  • added 4 more carrots, 1 parsnip, a turnip, and an onion
  • One outside Rind of Fresh Parmesan Cheese
  • a sprig of fresh rosemary (just toss it in, the leaves will fall off in the cooking process)
  • a sprig of fresh thyme (again, toss it in the leaves will fall off and you can pull the stick out later)
  • one bay leaf (remove before consuming)
  • a sprinkling of Montreal Vegetable seasoning
  • a squished clove of garlic

Let this bubble for a while (30-40 minutes or until the veggies soften) then you can serve (this makes TONS OF SOUP) or what I did was I put aside a HUGE container of the soup for a healthy meal in the future and then put some in single serving dishes and froze for lunches. With a lot still left over I reserved the rest in a smaller soup pot and placed in the fridge which has given us several lunches and dinners of turkey soup.

What is great is there was no loss of nutritional value as everything was cooked with itself, nothing was strained or drained (granted the saturated fats are probably up there but so is the value of the good stuff) and it made the dollar value of Christmas dinner become VERY economical. So really it is an all around win.

Now with all the visiting relatives gone, I am missing everyone DEARLY. It is like the house (as small as it is) is empty. It really made me see how much I love and care about my family members.

I hope all your Christmas’s, holidays, festivities and food adventures are full of wonderful things.

 

From my table to yours, happy eating.

 

xoxoxo

 

Put your blindfolds on!


Well I did it. A feat on a rather simple dish, I cooked with out a recipe, no guidelines no referencing.

Just me, my ingredients and cookware.

In my world not only is it terrifying, it borders on disasterous.

However I lucked out, dinner was DEEEEEEE LICIOUS!

What did I make??? Well I made lasagne, but not my “usual lasagna.”

My usual lasagna is basically browning beef, tossing it in sauce, sorting out glued cooked noodles and putting an obscene amount of cheese on top (I think I maxed out one time at 3 packages of shredded cheese.)

So this is what I did with what I had:

What you’ll need: stovetop or hot plate, oven or convection toaster oven, sharp knife, cutting board, spoon, pot, 9×13 oven safe dish.

Ingredients:

2 lbs of ground turkey

1 red onion chopped

2 tbs Extra Virgin Olive Oil

fresh oregano (season to taste)

2 cups ricotta cheese

1 10 oz box of frozen chopped spinach

1-2 jars of Classico sauce (I use these because they don’t add sugar to it and the ingredients are in English not strange scientific gibberish.)

2 cups shredded cheese (or 1 package of shredded cheese) preferably mozza

1 box of lasagne noodles (I used the “oven ready” kind however if you prefer the regular kind make sure you pre-cook the noodles)

Directions:

pre-heat oven to 350 degrees.

In a pot on med-high heat add the Extra Virgin Olive Oil, the cut up onion, the oregano leaves and the ground turkey. Once the turkey is browned add to the sauce, mix well.

Line the bottom of your 9×13 pan with noodles, top with sauce, then dollop the ricotta cheese on top, sprinkle the spinach on then place another layer of noodles, repeat in any order you wish. Once you have layered to your desire load up the top with as much shredded cheese as you like.

Pop in the oven for about 30 minutes and Voila! A delicious dinner.

Helpful tidbit: clean up the cookin dishes while the lasagnes a bubbling away in the ol oven.

Happy Eating!

 

 

Did you say “ribbed”??? and saying “Thanks”


Again it has been a while since my last posting here on burned cornflakes however I assure you I have been creating in the kitchen from delicious homemade soups, to chilli experiments and discovering how hard it is asking for help. Quite frankly when I get the help (whether asked for or not) I realise now just how awesome it is to have it. I broke my hand just 2 weeks ago, it has been a learning curve to get things done one handed and asking for help on the simplest of tasks and I have been dealing out gratitude by the truck load. Some of the many things I needed help doing have been cutting, slicing, grating, turning lids, pulling lids off, holding the plate/pot/misc item still while I work which probably looked a tad ridiculous….. Which is why sometimes the task was simply lifted from my fingers, which I gotta admit, is kinda nice.

So I have a recipe for you that hubs has recently perfected, taste tested by the family and has an overall 5 star rating for ease, simplicity and yumminess. It is a pork rib recipe I was taught by my cousins and hubs nailed the new cooking process.

This is how it goes:

Kitchen stuff you will need: sharp knife, cutting board, large bowl, tongs, grill, large pot, stove top (possibly hot plate depending on its heat abilities)

Ingredients:

  • Pork back or side ribs (bone in)
  • water
  • Fresh Ground Sea Salt to taste
  • Lemon juice (hubs used juice from 7 lemons)
  • Fresh Ground Pepper (if desired)

Directions:

In a large pot bring ribs to a boil and bubble on med-high heat for 45 min

During the last 5 (or so) minutes preheat your BBQ to high (about 500 degrees)

Remove ribs from pot and take out to your hot grill, cook 10 minutes per side for a total of approx. 20 min.

On cutting board slice ribs to individual pieces and place in large bowl. Douse in lemon juice and salt (and pepper), toss and mix (careful these will be hot)

Place on table and bask in glow of awesomeness as the “mmmmm’s” and “nom nom nomming” start rolling in!

I recommend serving with corn, green beans and mini potatoes.

Happy Eating!