cptntiller: (101 in 1001)

Asparagus Taquitos


Ingredients:
  • 10 6″ corn tortillas
  • 10 thin stalks asparagus, trimmed and cleaned
  • 1 15oz can of black beans -Drained
  • 1/2 cup shredded monterey jack cheese
  • 3 scallions sliced
  • chili powder
  • salt
  • olive or vegetable oil
Directions:
  1. Put the beans in a microwave until heated through – about 1 – 2 minutes depending on your microwave.  When they’re warm, take them out, add salt and chili powder to taste, and mash them up with the bottom of your fork ’til you have  a paste.
  2. Warm the tortillas in the microwave for about 20 seconds so that they are pliable and won’t tear when you roll them up
  3. Using the fork or a spatula, apply a thin layer of the bean paste to each tortilla.  I applied a smooth steady amount to one half, and then a line down a middle to the other end so it would stay rolled using the paste
  4. On top of the beans, add one of the stalks of asparagus, and a sprinkling of cheese and scallions, and then roll that bad boy up tightly, trying not to tear the tortilla.
  5. Repeat until ingredients are used up.
  6. Heat up about a 1/2 inch of oil in a frying pan at medium-high heat.  Cook the taquitos rotating them with tongs until all the sides are a lovely golden brown.  I could do two at a time.  When they are cooked, let them drain on paper towels.
  7. Serve them with salsa, sour cream, a bit of chili powder and the left over scallions, if there are any.  I also added some cheese, because I like anything that has more cheese, really.
Results: This is probably my favorite or second favorite recipe I’ve done so far.  It is amazingly tasty.  Like.  I am in love with these little asparagus taquitos.  I can’t wait to make them again.  I highly recommend you give them a shot.  The flavors work so well.  Mm mmm good.

Recipe from: Broke-ass Gourmet

cptntiller: (101 in 1001)
I’ve been remiss in my posting of these. I have been doing them for the most part of the time in between my last posting, but I haven’t been documenting, so I’m going to just start posting again, and do two a week a few times to reach the correct number, cool? cool.


Brown Sugar BBQ Chicken

Ingredients:

  • 1 lb boneless, skinless Chicken Breasts
  • 1 10.75 oz Condensed Tomato Soup
  • 3 Tbsp Brown Sugar
  • 1 Tbsp Worcestershire Sauce
  • 3/4 cup chopped onion
  • 3/4 cup vinegar
  • 1/2 tsp salt
  • 1/4 tsp dried basil

Directions:

  1. Place Chicken in slow cooker
  2. Combine the rest of the ingredients in a bowl, and mix it all up, then pour them over the chicken, making sure everything is covered up right nice.
  3. Cover and cook on low for 6-8 hours

Results: I love how easy this is.  I mean.  Does it get any simpler?  No.  It does not.  It didn’t taste great, though.  It wasn’t bad, just far too tangy.

Recipe from this little slow cooker circular I picked up at the book store.

cptntiller: (101 in 1001)
Chicken Bacon Roulades
#87: Cook a meal I have not made once a week – round 14


Ingredients:
  • 4 shallots, thinly sliced
  • 10 bacon slices (about 1/2 pound)
  • 4 skinless boneless chicken breast halves (about 1 1/2 pounds total)
  • Lemon pepper seasoning to taste (or ground black pepper with a little lemon zest)
  • 6 Tbsp grated Parmesan (about 1 ounce)
  • 1 Tbps olive oil
  • 1 clove of garlic, minced
  • 1/3 cup dry white wine
  • 2 Tbsp unsalted butter
  • 1 1/2 Tbsp flour
  • 1 1/4 cups chicken broth
  • 1/4 cup heavy cream [Now get She's So Heavy by the beatles stuck in your head.]


Directions:
  1. Working in batches, cook the bacon over medium heat in an ovenproof skillet [if you're me, you can use the pan you have, and unscrew the meltable handle and put the parts that won't melt in the oven. Yup. I'm crazy], until lightly brown but still flexible (not crisp). Place the bacon on paper towels to drain.
  2. Cook the shallots in the remaining bacon fat over low heat, stirring, until softened. Transfer the shallots to a bowl or something that lets the fat, oil, grease, etc stay in the pan. Preheat oven to 300°F.
  3. Place each chicken breast half between 2 sheets of plastic wrap. With smooth side of a meat pounder pound each breast to 1/8-inch thickness. [If like me, you do not have a meat pounder and the stores are all closed, a sherry bottle works surprisingly well.] Discard plastic from boned side of each breast. Sprinkle chicken with lemon pepper (or ground black pepper and a little lemon zest) and salt. Place 2 1/2 slices of bacon lengthwise (parallel with grain of flesh) along middle of each breast. Top with shallots and Parmesan. Using plastic wrap to help you, tightly roll up each breast lengthwise, tucking in the ends to enclose the filling. Secure seams with wooden toothpicks.
  4. Add 1 Tbsp olive oil to reserved fat in skillet and heat over medium high heat. Brown roulades on all sides, about 5 minutes total.
  5. Transfer the skillet to middle of oven and bake roulades until just cooked through, 20 to 25 minutes. [You could totally put them in a different container if you're not insane enough to unscrew the handle and your pan isn't oven safe]
  6. Transfer chicken to a plate with tongs and keep warm, covered with aluminum foil. Pour off fat from skillet. (The handle is hot. If you couldn't figure this out, I can't help you.) Add wine to the skillet and deglaze over medium high heat, scraping up brown bits. Boil wine until reduced to about 1 tablespoon. Add garlic and butter. Cook mixture over medium low heat, stirring, for 1 minute. Add flour and cook roux, stirring, 1 minute. Add broth and cream and bring to a boil, whisking. Simmer the sauce, whisking, 2 minutes.
  7. Pour through a fine mesh sieve into a small saucepan. Keep sauce warm. Remove the wooden toothpicks from roulades and cut crosswise into 1/2-inch slices. Spoon some sauce in center of each of 4 plates and arrange roulade slices decoratively on sauce.


Results: This is the best recipe I have made so far. It was so delicious my mouth smacked me. In it I learned I need to learn the best way to cut chicken, and also how to pound it without destroying it. But It turned out deliciously, both the night of making and lunch the next day. I highly recommend giving it a shot. So tasty. I am salivating at it's memory.

Recipe from Simply Recipes
cptntiller: (101 in 1001)
Chicken Curry
#87: Cook a meal I have not made once a week – round 13


Ingredients:
  • 1 Tbsp corn, grapeseed, or olive oil
  • 1 medium onion, sliced
  • 1/3 cup golden raisins (optional)
  • Salt and freshly ground pepper
  • 1 1/2 teaspoons yellow curry powder, or to taste
  • 4 skinless, boneless, chicken breast halves (1 to 1 1/2 pounds)*
  • 1 cup sour cream
  • Minced fresh cilantro or parsley for garnish


Directions:
[Direct from the chef's words]
  1. Put the oil in a large skillet over medium high heat. When hot, add the onions (and optional raisins), sprinkle with some salt and pepper, and cook, stirring occasionally, until translucent, about 5 minutes. Turn the heat down to medium, sprinkle with half of the curry powder, and continue to cook a minute or two.
  2. Meanwhile, season the chicken with salt and pepper to taste and sprinkle it with the remaining curry powder. Move the onion to one side of the skillet and add the chicken in one layer. Cook for about 2 minutes on each side. Transfer to a plate.
  3. Add the sour cream and stir constantly over medium-low heat until the mixture is nice and thick. Return the chicken to the skillet and cook for a couple more minutes, or until cooked through, turning once.


Results:
Despite the image looking incredibly unattractive, it was a really tasty meal. Pretty easy to make, and wholly enjoyable. It tasted delicious as leftovers as well. Easy and tasty. Hard to argue with that, right?

Recipe from Simply Recipes
cptntiller: (101 in 1001)
Our Thanksgiving
#87: Cook a meal I have not made once a week – round 12 / OUR THANKSGIVING
Jeff and I hosted a thanksgiving potluck for a group of our friends the sunday before thanksgiving, and everyone made delicious delicious food.

I made turkey with stuffing and tofurkey [we had 3 vegetarians], Jeff made nomalicious Mashed Potatoes and Corn Bread, Katie and Mike made mouthwatering Apple and Pumpkin Pie [from scratch!], Mike also brought some tasty cheese and crackers and home-made hummus, Lewis [[livejournal.com profile] bix02138] brought superb Maple-glazed carrots, Caramelized Brussel Sprouts [they were delicious, shut yo' face] and Corn Bread Stuffing, Becky made fingerlicking good rolls and broccoli casserole, J-Mack made wonderful squash with special things that I don't remember the specifics of, Autumn made awesome sweet potatoes, and Brandon made a sweet chocolate chip banana-bread cake.

It was a really wonderful day, all of the food was super delicious, and it was great fun to have everyone gathered together. What a great spirit and mood... I can't wait to do it next year. I love you guys.

So, as for how I made my food.

Recipe, Directions and Results for Turkey )

Recipe, Directions and results for Tofurkey )
cptntiller: (101 in 1001)
[livejournal.com profile] guiser1's Crack N Cheese
#87: Cook a meal I have not made once a week – round 11

Ingredients:
  • 1 lb. bacon, cooked crisp, crumbled
  • 1 med onion, chopped
  • 10 cloves garlic, chopped
  • 1 med sweet pepper, chopped
  • Salt & pepper to taste
  • 1 pound of macaroni
  • 1 stick of butter (1/2 cup)
  • 4 T flour
  • 4 C warm milk
  • 16 oz pckg of American Cheese slices (preferably Kraft)
  • 8 oz pckg cream cheese
  • 20 saltines
  • 2 T butter

Directions:
[Direct from the chef's words]
  1. Preheat the oven to 350 degrees.
  2. Boil a pot of water to cook the pasta in. Add lots of salt to the water.
  3. Cook the bacon til crisp. Remove from the oil and turn it into small crumbly bits.
  4. Cook the pasta for about 8 minutes. I don’t like firm pasta.
  5. Sauté the onion, garlic and pepper in the bacon grease til translucent.
  6. While the veggies are cooking, heat the milk in the microwave.
  7. Drain the veggies (to remove all the extra grease).
  8. In a sauce pan, melt the stick of butter and add the flour. Cook for 2 minutes stirring constantly.
  9. Add the warm milk to the flour/butter mixture, whisking constantly till it gets thick.
  10. Add the cheeses, melting each one a little before more is added. I do this on medium heat so as not to burn the cheese
  11. Drain the pasta.
  12. Throw the pasta, the bacon crumblies, the sautéed veggies and the cheese sauce into a big pot (preferably one you’ve buttered).
  13. Crumble the saltines in a microwave safe bowl and add the butter. Microwave for 20 seconds and mix. Scatter the crumbs over the top of the mac & cheese.
  14. Bake for 30-35 minutes.
  15. Orgasm.

Results: So, Joffrey posted this a while ago, and I read it and thought "That looks tasty. And it has bacon. And I've always wanted to try mac 'n' cheese. Well, I finally did. And good lord in heaven. I mean, it's amazing. Please make this. It is wholly fitting of the title crack and cheese. I look forward to the uber-supply of left-overs I have hanging around now. Oh man. It's gonna be fantastic. I'm literally salivating at my desk in anticipation. Not even exaggerating.

Recipe from Jeffrey/[livejournal.com profile] guiser1
cptntiller: (101 in 1001)
Whole Wheat Pasta with Pumpkin Cream Sauce
Whole Wheat Pasta with Pumpkin Cream Sauce


Ingredients:
  • 1 pound Whole Wheat Pasta prepared as packet says to prepare
  • 8 oz pumpkin puree (about half a can)
  • 1 Cup milk
  • 1 Cup water or stock
  • 2 tsp fresh sage, finely chopped
  • 1 onion, minced
  • 1 tsp nutmeg
  • 2 generous handfuls grated Gruyere cheese
  • salt


Directions:
  1. In a medium saucepan, heat a few tablespoons of oil over medium-low heat. Add the onions and saute until translucent (bordering on golden)
  2. Add the nutmeg. Saute for another minute
  3. Add pumpkin, milk, and stock; stir gently until incorporated.
  4. Add the sage.
  5. Reduce heat and cook the sauce VERY GENTLY until it’s reduced by about 1/3.
  6. Add the cheese, whisking vigorously to make sure it’s properly incorporated.
  7. Toss the sauce with the pasta, distributing evenly. Serve with more cheese.


Results: It was pretty tasty! The pumpkin wasn't as prevalent as I would have wished, but I love pumpkin, so that's no surprise, really. I made this [doubled] as a meal for myself and a bunch of friends for our Up! viewing party. Jeff and I love Up! alot, so we had one the day it came out on DVD. That's not about the food though. They all seemed to like it! They claimed to, and got seconds. I recommend it.

Recipe from Pithy And Cleaver

cptntiller: (101 in 1001)
Chicken Pasta with Thyme-Mint Cream Sauce
#87: Cook a meal I have not made once a week – round 7


Ingredients:
  • 1 pound pasta, such as linguine or fettucini
  • 2 Tbsp olive oil
  • 1 1/4 lb boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
  • Salt and freshly ground black pepper
  • 1/2 cup of dry white wine
  • 1/2 cup chicken stock

  • 1 1/2 cups heavy whipping cream
  • 2 Tbsp chopped fresh mint
  • 1 1/2 Tbsp chopped fresh thyme
  • 1 teaspoon lemon zest
  • 2 teaspoons honey
  • 1 teaspoon sherry vinegar or apple cider vinegar
  • 1/2 teaspoon salt and more salt and freshly ground black pepper to taste


Directions:
  1. Heat 4 quarts of salted* water in a large pot for the pasta. As the water heats, prepare the chicken. Heat olive oil in a large skillet on medium high. Season the chicken pieces generously with salt and freshly ground black pepper. Add the chicken pieces, spreading them out initially and then not stirring them, so they have an opportunity to brown. Once lightly browned on one side, use tongs to flip the pieces over so they brown on the second side. When pieces are browned on both sides, and just cooked through, remove to a paper towel lined plate.
  2. Deglaze the pan with white wine. Use a wooden spoon to scrape up the browned bits from the bottom of the pan. Add the chicken stock and let liquids reduce by half (turn up the heat if necessary). Add the cream, mint, thyme, lemon zest, honey, salt, and vinegar. Reduce the sauce by half again.
  3. Once the pasta water is boiling, add the pasta and cook following directions on pasta package. When pasta is ready, drain and add to cream sauce when cream sauce has been reduced by half and is thick enough to coat a spoon. Add chicken to the pasta and sauce. Add more salt and pepper to taste.


Results: Well, when it first came out, it was terrible. It kind've tasted like chicken-pasta dipped in tea. Yeeaah. About that. No thanks. However, as a leftover, I was surprised. It was delicious! Perfect for work lunches.

Recipe from Simply Recipes
cptntiller: (101 in 1001)
Chicken Piccata
#87: Cook a meal I have not made once a week – round 5


Ingredients:
  • 2-4 boneless, skinless chicken breast halves (1 1/2 pound total)
  • 2 Tbsp grated Parmesan cheese
  • 1/3 cup flour
  • Salt and pepper
  • 4 Tbsp Olive Oil
  • 4 Tbsp Butter
  • 1/2 cup chicken stock or dry white wine [I had dry white wine, so I used that.]
  • 3 Tbsp lemon juice
  • 1/4 cup brined capers
  • 1/4 cup fresh chopped parsley

Directions:
  1. Cut the chicken breast halves horizontally, butterflying them open. If the breast pieces you are working with are large, you may want to cut them each into two pieces. If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness.
  2. Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated.
  3. Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.
  4. Add the chicken stock (or white wine), lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in the remaining 2 tablespoons of butter. Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley.


Results: confession time: I have never had, nor seen up close and in person, Chicken Piccata. So... you know.. for all I know, it was all wrong. I wasn't crazy about the sauce, it was a little bitter, but I got it a little more on the second piece of chicken. It was tasty, but it wasn't my favorite dish ever.

Recipe from Simply Recipes

[List]
cptntiller: (101 in 1001)
Red Wine Beef Daube
#87: Cook a meal I have not made once a week – round 4


Ingredients:
  • 4 pounds Boneless Beef Chuck or other Stew, cut into 1 inch cubes
  • 1 750-ml bottle full-bodied red wine or a mixture of bottle ends
  • 1 cup concentrated [1 quart simmered down to 1 cup] Broth
  • 2 carrots, peeled, quartered lengthwise, cut into 1 inch sections
  • 2 Onions Quartered
  • Bouquet Garni [This is like.. basically a bunch of herbs tied together... I used Parsley, Thyme, Rosemary, and Bay Leaves]

Directions:
  1. Select a tall, narrow pot.
  2. Put the beef, wine, broth, carrots, and onions in the pot, and then nestle the bouquet garni in the center. Bring to a simmer and skim off any froth.
  3. Adjust the heat so the liquid is at a gentle simmer - you want a bubble or two every second - cover, and cook on the stove top or in a 325 degree oven.
  4. Check every ten minutes or so and adjust the burner heat or oven tempreature as needed to maintain the gentle simmer.
  5. Cook for about 2.5 hours, or until a skewer easily slides into a cube of meat.


Results: It was tasty enough, but it wasn't like... amazingly tasty. At least not the first time. The leftovers, however, were far more satisfying. I'd never even heard of Daube, so it's possible I really messed something up.

Cooking - James Peterson [2007 : Ten Speed Press]
cptntiller: (101 in 1001)
Spicy Tangerine Beef and Fried Beef Dumplings
#87 : Spicy Tangerine Beef and Fried Beef Dumplings

Spicy Tangerine Beef

Ingredients:
  • 3 tablespoons Soy Sauce
  • 1 tablespoon Corn Starch
  • 1 pound Flank Steak or Tri-Tip, cut in thin strips


  • 2 tablespoons Dry Sherry
  • 2 tablespoons Hoisin Sauce
  • 2 tablespoons Honey
  • 1 tablespoons Chili Sauce
  • 2 tablespoons Soy Sauce
  • 1/4 cup Tangerine Juice [I could only find orange/tangerine. Tasted fine.]
  • 3 tablespoons Canola Oil
  • 2 tablespoons minced Ginger [I just used the powder]
  • 3 chopped Scallions
  • 2 tablespoons Toasted Sesame Seeds

Directions:
  1. In a resealable plastic bag, combine the Soy Sauce and Corn Starch and mix well. Add beef, cover, and let marinate for 20 minutes in the refrigerator. [Or, if you're me, put them in a bowl, mix them up and then add the beef and mix it all together, and let stand while you get the rest of the stuff ready/are finishing dumpling stuff]
  2. Whisk together the Sherry, Hoisin, Honey, Chili Sauce, Soy Sauce, and Tangerine Juice until completely combined.
  3. In large pan or wok, heat oil on high. Add the ginger and beef and cook for 2 to 3 minutes. Then add sauce mixture and cook for another 2 minutes on medium heat until sauce thickens. Just at the end of the process mix in the sesame seeds and Scallions.


Results: Really tasty! I was very happy with the outcome, as was Jeff, who had come over. I left the beef in the sauce a BIT too long, and it was a bit thick on them, but it tasted delicious, regardless, and the consistency was good.

Recipe from foodnetwork.com [Guy Fieri]

Fried Beef Dumplings

Ingredients:
  • 1/2 pound Ground Chuck
  • 4 Scallions, thinly sliced
  • 3 Tablespoons Soy Sauce
  • 3 tablespoons of Water [twice!]
  • 1 beaten Egg
  • 1 packet Pot Sticker Wraps [I cut down egg roll wraps. I'm sure won ton wraps would fit really well]

Directions:
  1. Mix up the ground chuck, scallions and soy sauce. I used my hands, and pretended I was destroying enemies.
  2. Put a wrap out, put a spoonful of the mixture on top this, and wrap it up so that it kinda looks like a dumpling. Anywhere the wrap touches / you fold it, use the beaten egg to make it stick together. Place all the little dumplings on a plate till you're out of filler
  3. Pre-heat a non-stick pan
  4. Once the pan is hot, fill it with the little dumplings, and let them fry for about 3 minutes. Don't mess with them, just let them hang out. [AndNo, you did not miss the step involving oil. There isn't one.]
  5. Add the water [I used more than 3 tablespoons, and am convinced it was a good choice], and cover the pan, so that they steam
  6. Reduce the heat, and let them cook until the water evaporates [5 minutes or so]


Results: These were tasty as well. We dipped them in soy sauce. I accidentally burned them a tiny bit, but it was hardly noticeable and they tasted gosh-darned good, so... you know. there. They went well with the beef, and we added broccoli as a vegetable. All in all a tasty meal!

Recipe from foodnetwork.com
cptntiller: (101 in 1001)
Beer Batter Cheez-it crusted Fried Chicken
#87: Cook a meal I have not made once a week every week I am in Arlington
All 101 Posts
All Posts Related to this goal
Overall Progress


I took two recipes, and combined them, because I wanted to try my friend [livejournal.com profile] cobie's recipe, but I also got a big urge to make beer related food. I should have stuck with [livejournal.com profile] cobie's. Lesson learned.

Ingredients:
  • 1 pound chicken [breasts, I used]
  • 2-3 Cups Cheez-its
  • 1/4 c finely grated Parmesan cheese
  • 1-2 Tbsp Parsley
  • 1 Tbsp thyme
  • Salt & Pepper
  • 1 Egg
  • 2/3 cup flour
  • 3/4 cup flat beer

Directions:
  1. Cut up chicken into thin, even slices, and sprinkle with salt
  2. In a bowl, beat egg and slowly add beer. Mix it all up, yo.
  3. In a shallow bowl of some sort, mix up the flour, and some of the seasoning.
  4. Crunch up the Cheez-its... Make them not too fine, but also not like whole cheez-its. Combine this in a plate with the seasoning and cheese, and mix it all up nice-nice.
  5. Cover the chicken in the flour, then dip it in the batter, then coat it in the cheez-it mixture. [or, for the just beer ones, run through the flour mixture again.
  6. Heat just enough oil in a large pan to cover the bottom. Allow to steam before turning heat down to medium.
  7. Fry up individual breaded chicken fingers until golden, flipping as necessary.
  8. When done, set aside to drain of excess oil.


Results: I should have just used Miller's recipe. But I was curious! It was tasty, but the ones where I just used the batter tasted way too eggy, and not quite beer-y enough. The ones with Cheez-it's, however, were perfect, pretty much. Beer goes well with cheese, so that was a nice touch to it.

Recipe from wayofthespatula.com
And from big oven
cptntiller: (101 in 1001)
Bacon Wrapped Pork Roast
#87: Cook a meal I have not made once a week every week I am in Arlington
All 101 Posts
All Posts Related to this goal
Overall Progress

Ingredients:
  • 1 pork loin (1 1/2 pounds)
  • Salt & Pepper
  • 1 Tbsp olive oil
  • 2 Tbsp finely chopped fresh rosemary [I had the kind in a spice bottle. It tasted just fine]
  • 1/4 lb bacon, thinly sliced
  • 1 cup white wine

Directions:
  1. Preheat oven to 375°F. Season pork wil salt and pepper. Heat oil in a large cast-iron skillet [Yeah. I have a regular pan, so I used a regular pan. Worked fine!] over medium heat. Sear pork on all sides until browned, about 10 minutes total. Remove from heat.
  2. Rub pork with chopped rosemary; wrap with bacon, overlapping strips slightly. Tie pork roast wih kitchen twine. Roast in oven, basting occasionally with cooking juices, until internal temperature is 145°F on a meat thermometer, 35 o 40 minutes. Remove from oven. Transfer pork to a serving dish.
  3. Make pan sauce. Place the roasting skillet on the stove top over low heat. Add the wine and deglaze the pan, stirring with a wooden spoon to scrap up any browned bits from the pan bottom. Pour through a fine-mesh sieve into a small saucepan. Skim off the fat. Reheat to serving temperature if necessary.


Results: Absolutely delicious.

Recipe from simplyrecipes.com

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