Thursday, April 29, 2010

What Jeremy Had For Dinner (AKA - What Happens To Jeremy When Left At Home Alone For Any Period Of Time)

Here is how it goes in my head:

I'm not hungry.

Who are you kidding, of course you are. You should eat something.

Yes, yes, but something small.

Of course!

Like an egg or two, just enough to keep the metabolism've got to study.

Agreed, lets get ready.

Hey look! Some potatoes on the counter.

Awesome, maybe a bit of hash browns.

Rad, but then there are those onions and garlic.

No problem, they can join the party.

Might as be all inclusive and add the eggs as well.

It would only be prudent.

Frittata it is.

You are the only one eating, might as well add the pimenton your lovely wife doesn't like.

Sure, and some cumin too.

Hey look! Sausage from the other day.

Heck, there is a tomato and some olives too.

Perfect, the acid will cut through the fat a bit.

So will some red wine.


How should I top it off.

Romano cheese sounds good.

It always sounds good.


Original plan - egg on a plate
Estimated time - 5 minutes

Finished plan - Uber-Frittata
Actual time - 40 minutes


Best part - I'll probably finish this entire thing given enough time.

Tuesday, April 27, 2010

Balsamic Vinegar Chicken with Almond Peppers

This is a pretty easy weeknight meal. While the chicken is finishing cooking in the oven you can be working on the peppers. Serve it with mashed potatoes or rice pilaf.

6 chicken breasts
3 Tb dry breadcrumbs
3 Tb grated Parmesan cheese
¼ cup all-purpose flour
1 egg
2 tsp olive oil
2 Tb balsamic vinegar
2 Tb chicken stock
2 large red bell peppers
2 large green bell peppers
2 tsp olive oil
1/3 cup raisins
¼ cup balsamic vinegar
1 ½ tsp sugar
¼ tsp salt
1/8 tsp black pepper
¼ cup slivered almonds, toasted

Combine breadcrumbs and cheese in a shallow dish. Place flour in a shallow dish; dredge each chicken piece in flour, and dip in egg. Dredge chicken in breadcrumb mixture.
Heat 2 tsp olive oil in a large nonstick skillet over medium-high heat. Add the chicken, and cook for 3 minutes on each side or until browned. Remove to a 9 X 13 glass pan and put in oven until cooked through. (about 10 minutes).
Add 2 Tb vinegar and stock to pan; stir with a wooden spoon to loosen browned bits. Keep warm.

Cut bell peppers into 2 x 2 1/2-inch strips. Heat 2 tsp olive oil in a large nonstick skillet over medium-high heat. Add peppers and sauté 8 minutes. Add raisins; sauté 1 minute. Add ¼ cup vinegar, sugar, salt, and black pepper; cook 1 minute. Remove from heat; stir in almonds.

Serve chicken and peppers with pan sauce drizzled over top.

I forgot about the pan sauce! It was still great food. :)

Tuesday, April 20, 2010

Cinnamon Rolls

I hate cinnamon rolls that are just dry white bread with a little cinnamon in them. Good cinnamon rolls should be gooey and very bad for your health. Otherwise they are just not worth eating!! This recipe has pudding in it which helps combat dryness and I always put cinnamon in the bread itself to make it even yummier. Beware - this recipe makes a LOT of rolls! Make sure you really roll it out to 34 X 21 inches. And don't crowd the pan. You can see I didn't try to cram them into one or two pans. You want to give them plenty of room to grow in the second rise.

½ cup warm water
2 packages dry yeast
2 Tb sugar
3 ½ oz. pkg. vanilla pudding mix
½ cup butter melted
2 eggs
1 tsp salt
1 Tb cinnamon
6 cups flour

In a bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs, cinnamon and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Place in a greased bowl. Cover and let rise until doubled. Punch down dough and roll it out on floured board to 34 x 21" size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 tsp cinnamon. Sprinkle over top. Roll up very tightly. With knife, put a notch every 2". Cut with thread or knife. Place on lightly greased cookie sheet 2" apart. Take hand and lightly press down on each roll. Cover and let rise until double again. Bake at 350° for 15-20 minutes. Remove when they start to turn golden.

Frost warm rolls with Cream Cheese Frosting
To make frosting, mix all ingredients until smooth.
8 oz cream cheese
1/2 cup butter
1 tsp vanilla
3 cups confectioner's sugar
1 Tb milk