Chicken & Cheese Sandwich
For lunch I give you Not Your Every Day Chicken & Cheese Sandwich. A few things make this unique. First is the bread is home-made. It was kneaded in my food processor and baked in an air fryer. Also, the chicken is my home smoked chicken from two weeks ago. I vacuum sealed a pile of single-served portions and put them in the freezer. I began de-thawing one pack yesterday. Actually, this lunch took a lot of pre-planning. On Monday night I put 2 cups of all purpose flour, 1 tablespoon sugar and 1 teaspoon of salt into the food processor and gave it a quick hit to mix things up. I poured 1 packet of Instant Yeast into a cup of room temperature water, stirred it to dissolve a bit and poured it into the food processor on the KNEED setting. In about a minute I had...
Braised Short Rib Dinner
Ah…RedMeatMonday®. Tonight I give you a braised short rib. Cooked with a classic Mirepoix with an air fried bake potato stuffed with a broccoli. Short warning, if you want to make this, give yourself 3 or 4 hours. But it is worth it. Sear your short ribs on a high heat in olive oil inside a dutch oven, and set aside. Drain off most of the oil. In the remaining font and oil, add a couple diced celery stalks, carrots and an onion. Cook for a few minutes then add four or five cloves of garlic (I used minced). Add tomato paste, about 2 tablespoons. Stir for about 30 seconds, then de-glased with wine. I don’t like red wine in my stews, so I use white. Stir till reduced then add some beef broth. I like bone broth, even though it salty. Bring to a boil....
Home-made dough pizza
Pizza! Again! Of course, I’ve written up some of my pizza before. My favorites being my garlic roasted mushroom, or my deep dish cast iron. But tonight I give you something new. I have NEVER made a pizza dough on my own that I liked. So I’ve used Wegman’s, or Food Lion’s or my personal favorite…Publix dough’s. But tonight I made my own…and it was hands down the best. And it was SO easy. Thus I give you my food-processor pizza dough based pizza. Everything about it is as easy as it is good! I haven’t had a food processor in years and I missed it. Lately I brought one back into my kitchen, and it came with a dough knife. Mix one cup of room temperature filtered water with about a tablespoon of instant yeast. Put two...
Smoked Chicken with a Creamy Yogurt Mushroom, Garlic, Onion and Red Bell Pepper Angel Hair Pasta
I’m missing a Colonial Beach Art Walk tonight, as I am feeling under the weather. Thus, tonight’s dinner is officially a What’s In My Fridge meal. I was out and about the state this week, so I had slim-pickings in my fridge. Thus I give you a splendid Smoked Chicken with a Creamy Yogurt Mushroom, Garlic, Onion and Red Bell Pepper Angel Hair Pasta dish. It was incredible! Saute some diced red bell pepper, onion and mushrooms in some grass-fed butter. Add garlic at the end, and season with fresh ground black pepper. Meanwhile, bring a pot of water to boil. Add the pasta of your choice. I used angel hair. Heat up your protein of choice, I happened to have a package of freshly smoked chicken from last weekend. Take the veggies off heat, add a cup of...
Mongolian Beef
Mongolian Beef. RedMeatMonday© AKA SoloDon® gives us… Well, at least my version of it. I threw in a lot of veggies. But the result was fantastic, and you could easily use ground chicken in this recipe. So, if you left out the red bell pepper, the sweet onion and the mushrooms, this would be a classic Mongolian Beef. I adapted this from a great YouTube chef team…https://aaronandclaire.com/mongolian-ground-beef/ Ingredients: 5 green onions5 cloves garlic (I used garlic paste)2.5 tsp grated ginger (again, ginger paste)3 tbsp olive oil, divided1.1 lb ground beef (I used grass-fed 85/15)5 dried chilies1/2 tbsp toasted sesame oil3-4 cups hot cooked rice, about 1 cup (210g) for each serving1/2 sweet onion1 red bell pepper Sauce: 3 tbsp soy sauce1 tbsp agave...
Garbanzo Meatballs
Here’s something new…Garbanzo Meatballs! This is an adaptation of a recipe I found by one of my favorite YouTube chefs, Spain On A Fork. These are yummy chick pea meatballs with all the bite of a regular meatball, and served with a delightful creamy (but not cream) paprika sauce. Ingredients FOR THE CHICKPEA MEATBALLS 1 can chickpeas (garbanzo beans) 15.5 oz1/3 cup plain bread crumbs1 large egg1/4 cup chopped onion1 clove garlic (grated)1 small carrot (grated)2 tbsp chopped parsley1/2 tsp ground cuminsea salt & black pepper FOR THE PAPRIKA SAUCE 1 small onion (finely chopped)3 cloves garlic (roughly chopped)1 1/2 tbsp all purpose flour (I used almond flour)2 tsp sweet smoked Spanish paprika1 tsp dried oregano3/4 cup low fat milk. I skipped this...