Painless Chicken
This almost isn’t even a recipe, but it tastes great and we use it all the time. Good on its own, and fantastic as a sandwich. They key is to cook it so once the chicken is done, pull it off. Overcooked, dried chicken would kill this easy recipe. Note, we’re cooking for 2 these days, so volume can be expanded as needed. Future Note on volume Since we’re cooking for 2, and the origin of this site was to carry on some of our favorite recipes to our children, it actually makes sense that this new round of recipes would apply to college students cooking for themselves and not a big group. So we now have a new focus and energy for these postings. While both girls are currently in dorms, in the near future they may find some recipes that will apply...
Parmesan Crusted Chicken
Don started cooking this this after the kids head off to college, mostly because he usually has some chicken breasts around and always has some sort of parmesan cheese. It’s an easy meal to make for one or two. The Kraft grated stuff is expensive at Publix, but is pretty good for most of our recipes. Just don’t try it with that yucky dried stuff we all grew up on. This is the worlds’ easiest great tasting chicken, quick, involves 4 ingredients and tastes great. We will just cook this up and serve it with some steamed broccoli for dinner. You can use a whole, skinless breast, or you can plop the breast down on a cutting board, and with a sharp knife, cut it in half horizontally. This cooks faster and is actually all the protein we probably need....
Don’s clam fiesta
We had a hankering for clams today, so Don worked up this off-the-cuff recipe and it was a feast! Some of the ingredients were just things we had around and could be dropped out if needed. Less than half an hour from start to finish. You can prep stuff while the first items go into the skillet and then keep it moving. This will work with little necks, top necks and mussels as well. We just like middle necks for cooking. While it was a fantastic dish, Don’s only thought was that he wished he had some red bell pepper in here, some nice long slices for flavor, color and contrast. They would have gone in with the sausage. Key thing to make this work is remember, it’s all about the clams. Once they go in… you have 7 minutes and all your pasta and...
Gyro Burgers
We love the Gyro Burgers ( pronounced “your-row-burgers”). This may help you safe face some day, but don’t enter a Greek restaurant and ask for a “Gee-Ey-Roe.” They will cook you one. Because they know what you mean. It’s pronounced “YOUR-ROW” Anyway, we love gyro’s. But we don’t cook a lot of lamb. So with the help of Rachael Ray, we found this recipe and altered it a bit. We love the flavor and grill it up about once a month. Ingredients Olive oil Onion (we like sweet onion or Videalia) minced. box of frozen spinach or fresh, if available oregano 1/4 lb of crumbled feta cheese 1 package of ground chicken or turkey (we like chicken better) 1 tbs grill seasoning, we like McCormic’s Chicken 1/3...
Asparagus-Mushroom Risotto
This is pretty much a meal onto itself because the mushroom tends to be pretty ‘meaty’ on its own. We eat a lot of fish, so this is a good companion dish with a nice chunk of grouper, mahi or cobia. Thanks to Food Network’s robin Miller, who’s recipe this is based on. Ingredients 2 teaspoons olive oil 2 cloves garlic, we used minced jarred garlic, so about a tablespoon of that. Handful of minced onion (we like Videllias) Pint container of shitake mushrooms, cleaned, stems removed and sliced 1 tsp died thyme 2 cups Arboria rice, cooked (this is important…cook your rice first!) 1 cup low sodium beef broth 2 cups or so of chopped fresh asparagus spears…frozen if you can’t find fresh. I use about 2 or 3 inches of the tops....