4-29-10

Grilled spice rubbed chicken breast...

tossed in a BIG salad.

4-28-10

Grilled Rump Steak

Broke out the grill pan - lousy weather. Seasoned the steak and served it with baked potato and a saute of green beans, zucchini, diced fresh plum tomato, shallot and garlic; finished with white wine & a little whole butter.

4-27-10

Spice Rubbed Pork Loin

Pork loin coated with an array of spices (cumin, Cayenne pepper, smoked paprika, sweet paprika, ground sage, black pepper, onion powder, granulated garlic and a few more) ; seared and served with steamed broccoli and fettuccine in a Parmesan sauce.

Started a meat sauce as well. I had a few sausages in the meat drawer and some small parcels of ground beef in the freezer & thought it would be a good idea. There will be a dinner with this shortly.

4-26-10

Spicy Chicken & String Beans

Thin slices of chicken thigh marinated in soy, sesame oil Sriracha sauce and mirin seared at high heat until nice & brown. I tossed in some blanched green beans, diced onion, red pepper, garlic and ginger. The sauce was stock, hoisin sauce, sriracha, white wine, soy and black pepper; finished with cilantro and served over basmati rice.

4-23-10

Sauteed Chicken Breast

Lightly coated the breast with self-rising flour, sauteed it, removed from pan and made a pan sauce starting with shallots added wine, stock and a bit of heavy cream. Served it with sauteed snow peas, broccoli and red pepper & roasted potatoes.

4-21-10

Jambalaya

I made this batch about a month ago, freezing half for a later date; last night was that date. Traditional ingredients of chicken, smoked sausage and shrimp in a sauce of tomato, peppers, onion, garlic celery, wine and stock; served over white rice with French bread.

4-20-10

Grilled Spiced Chicken Breast

Coated the breast with my Cajun spice blend which I added some cumin, smoked paprika and ancho chili powder to. Sauteed some onion, garlic, red pepper, zucchini and broccoli; deglazed with white wine and stock - tossed with fettuccine. Served the sliced breast on top.

4-17 & 18-10

Made a massive batch of chili - note the 2 large pots. My chili is hot via many sources and all meat; diced beef, ground beef, chicken, sausage, pork and pretty much anything else that had parents that might be in my freezer. Beans are a garnish, real chili is bean free.

I poached a decent amount of chicken and had enough left over for soup. I boiled the bones and made a very rich gelatinous stock. I made the soup and added gemeli pasta.

Crappy weather leads to lots of cooking.

4-17-10

Seared Sea Scallops

Sea scallops seared on high heat until medium. They are topped with a lemon beurre blanc ;fancy way of saying wine butter sauce. Often the shallots are sieved out, I left them in. They were served with green bean and rice pilaf. Oops, I spilled sauce on the beans, what a shame.

4-16-10

Pizza

Wheat crust with pepperoni, jalapeno, green pepper and chicken; light on cheese and light on sauce. Too often there is way too much of both on pizza - it's all about the crust people.

4-14-10

Grilled Chicken Breast

Breast of chicken marinated in "fortified" store bought BBQ sauce; added chili powder, smoked paprika, Worcestershire sauce, honey, balsamic vinegar, cayenne pepper and a lot of fresh ground black pepper. Grilled the chicken and served it with grilled potato "planks" and steamed broccoli.

4-13-10

Spanish Style Chicken & Zucchini

Chunks of chicken breast are sauteed with jalapeno pepper, red pepper, shallot, garlic, celery and zucchini; deglazed with white wine and stock. Finished with a basic tomato sauce and cilantro; tossed with fettuccine.

4-12-10

Hot Roast Beef Sandwich

Thin Slices of roast beef served open faced on french bread topped with gravy; served with mashed potatoes and green beans.

4-11-10

Spice Rubbed Pork Tenderloin

Pork tenderloin rubbed with a blend of seasonings and grilled; served with sauteed snow peas, carrot, broccoli and red pepper with rice pilaf.

4-9-10

Chicken & Broccoli

Chunks of chicken breast sauteed with shallots, garlic, red peppers & broccoli; finished with white wine, chicken stock, a little heavy cream and Asiago cheese - tossed with cavatapi.

4-8-10

Bacon Cheeseburger

Eight ounce burger, grilled; topped with bacon, American cheese, lettuce and tomato on an onion roll with seasoned fries and a pickle - worth every calorie.

4-7-10

Big Salad

Seasoned grilled chicken over a salad of romaine lettuce & veggies; served with garlic bread.

4-6-10

Grilled Cajun Steak

Rump steak dusted with Cajun spice and grilled; served with roasted green beans & red pepper with baked potatoes (small).

4-3-10

Grilled Pork Loin

Pork loin marinated and grilled, served with steamed broccoli and macaroni & cheese. Yes, it's boxed, couldn't get it out of my head. I did doctor it up with some grated sharp cheddar cheese and a splash of heavy cream.

4-2-10

Pan Fried Haddock with Lemon Butter Sauce

Haddock fillet, lightly breaded and pan fried; topped with a lemon, wine, garlic, shallot butter sauce. Served with sauteed snow peas, red pepper & zucchini and rice pilaf.

4-1-10

Grilled Chicken Breast Sandwich

Marinated the breast and grilled it, served on French bread with lettuce and tomato with seasoned fries & a pickle.

3-31-10

Grilled Ham Steak

I have access to a working farm and got this ham steak there, they also have eggs, lamb and beef. I grilled it and served it with au gratin potatoes and steamed broccoli. I made the sauce with cheddar and asiago cheese, chicken stock and cream. Oops, spilled some cheese sauce on the broccoli - tragic.