As I was stirring through the kitchen; with my pumpkin pie shake from arctic circle; I was trying to think of way to make the chicken more creative then just put it in soup done. I decided I would try and be a genius. The chicken didn't taste bad but the rice was terrible. Here's my recipe/adventure in a nutshell
INGREDIENTS
1/2 cup of flour
2 tsp nutmeg
2 tsp cinnamon
3/4 brown sugar
chicken breast(how ever many pieces I had about 3)
3/4 cup of pumpkin soup
Tbs of 1/2 &1/2
One sandwich bag
HOW TO PUT IT TOGETHER( WITHOUT RICE BECAUSE THAT JUST STINKS)
in a frying pan of some sort put the soup and half & half together. Mix the ingredients. Turn the heat to medium and place a lid on it. In the sandwich bag add the flour, nutmeg, cinnamon and brown sugar. Take each piece of chicken and place them individually in the bag. Now for the fun part SHAKE SHAKE SENORA SHAKE YOUR BODY RIGHT. Yes I did just quote a Harry Belafonte song. After you force all the built up shaking out of your body place the chicken in the pan. Flip the chicken as needed and don't ADD RICE.. If you do add rice it won't soften and it eventually just burns. DON'T DO IT!
TIPS
Instead of putting the floured chicken with the soup you may want to try just frying it in canola oil. The pumpkin concoction tastes great but i think it may just be better as plain chicken with the soup maybe put some of the spices on it but just ex out the flour. The pumpkin soup makes the chicken extra soft which is great and it tastes great.
Wednesday, September 28, 2011
Tuesday, September 27, 2011
semi fail pumpkin cheesecake soup
Alright as the title states this recipe was a bit of a fail. It was edible and your roommates/family will survive eating it and depending on their taste they may love it. See as me and my roommate ate our bowls we found it a bit bitter not sweet like you would expect from the title of the recipe.
NOTES BEFORE YOU START
1.Have a lid handy the pumpkin likes to shoot up like a volcano as it heats up.
2. DO NOT blast the heat especially when adding the dairy product.
-blasting the heat causes your food to smoke easily and burn
- when you add the dairy you don't want it too hot or it will curdle so keep it medium temp and keep the
soup moving
3. If the soup looks thick and unsoup like at the beginning don't worry it thins as it heats
4. Also to avoid your 1/2 and 1/2 from going bad slowly add it to the mix so you can assure all is mixed in and well.
BASIC RECIPE
Pumpkin Cheesecake Soup
2 cans (30 ounces each) pumpkin pie mix
2 cans (14 ounces each) chicken broth
2 cups (1 pint) half-and-half
1 cup sour cream
Nutmeg for garnish, optional
In a soup pot, whisk the pumpkin pie mix and chicken broth over
medium-high heat and cook for 7 to 8 minutes, until hot.
Slowly stir in the half-and-half and cook for 2 to 3 minutes,
until heated through.
Top each serving with a tablespoon of sour cream and, if desired,
a sprinkle of nutmeg.
http://www.mom-mom.com/pumpkin_cheesecake_soup.htm
MY TWIST
After you have mixed and heated together the first three ingredients add
1 cup of brown sugar (you may want to add more or less)
1/2 tsp of vanilla
pinch of cinnamon
tiny bit of ginger and nutmeg
whisk in until dissolved
I am going to test out this soup and see how it fairs when I cook it with chicken tonight. I will let you know the results. Later on in the week probably Thursday I am going to tweak this recipe a bit and use some different ingredients to see if I can make a sweeter concoction.
NOTES BEFORE YOU START
1.Have a lid handy the pumpkin likes to shoot up like a volcano as it heats up.
2. DO NOT blast the heat especially when adding the dairy product.
-blasting the heat causes your food to smoke easily and burn
- when you add the dairy you don't want it too hot or it will curdle so keep it medium temp and keep the
soup moving
3. If the soup looks thick and unsoup like at the beginning don't worry it thins as it heats
4. Also to avoid your 1/2 and 1/2 from going bad slowly add it to the mix so you can assure all is mixed in and well.
BASIC RECIPE
Pumpkin Cheesecake Soup
2 cans (30 ounces each) pumpkin pie mix
2 cans (14 ounces each) chicken broth
2 cups (1 pint) half-and-half
1 cup sour cream
Nutmeg for garnish, optional
In a soup pot, whisk the pumpkin pie mix and chicken broth over
medium-high heat and cook for 7 to 8 minutes, until hot.
Slowly stir in the half-and-half and cook for 2 to 3 minutes,
until heated through.
Top each serving with a tablespoon of sour cream and, if desired,
a sprinkle of nutmeg.
http://www.mom-mom.com/pumpkin_cheesecake_soup.htm
MY TWIST
After you have mixed and heated together the first three ingredients add
1 cup of brown sugar (you may want to add more or less)
1/2 tsp of vanilla
pinch of cinnamon
tiny bit of ginger and nutmeg
whisk in until dissolved
I am going to test out this soup and see how it fairs when I cook it with chicken tonight. I will let you know the results. Later on in the week probably Thursday I am going to tweak this recipe a bit and use some different ingredients to see if I can make a sweeter concoction.
Sunday, September 25, 2011
Acceptance
As of late I have been lazy. I finally ran out of my rice dish which lasted me longer than I anticipated. The longer a dish lasts the more money I save which makes me HAPPY!!! On to the topic though. This one is not particularly about food but can be applied to what my purpose is here. Which is to teach you as well as myself how to cook like an artist.
The subject of acceptance has been dwelling in my cranium for quite some time. There are many reasons why this certain subject has become of great importance to me; one of them being change. The change i had did not have that shine or glimmer we all hope for. The change I found was more like a green old penny you find on the corner but your not sure its really even a penny but you pick it up anyways out of curiosity. Through all the changes I have had to accept that my life was fated for else where. I had planned my life but I was not living it. I've found that is a TERRIBLE thing to do. If you just go through the motions you don't grasp the meaning of living you just are.
Once I took a breathe of real life everything changed. I see the world as it is. I also see the things I can change willing no matter what comes in front of me. Since I can remember I have always lived by the motto "live and learn". If you don't take anything from what you do experience you will be just as I was floating through life hoping things work out. You must do something about it to make things work. Just like me your taking a chance on cooking. Dare to be daring. Who knows maybe just a like tweak of your ingredients will make the dish world famous. A little twist of the norm worked for Vincent Van Gogh. Why wouldn't it work for you too?
The subject of acceptance has been dwelling in my cranium for quite some time. There are many reasons why this certain subject has become of great importance to me; one of them being change. The change i had did not have that shine or glimmer we all hope for. The change I found was more like a green old penny you find on the corner but your not sure its really even a penny but you pick it up anyways out of curiosity. Through all the changes I have had to accept that my life was fated for else where. I had planned my life but I was not living it. I've found that is a TERRIBLE thing to do. If you just go through the motions you don't grasp the meaning of living you just are.
Once I took a breathe of real life everything changed. I see the world as it is. I also see the things I can change willing no matter what comes in front of me. Since I can remember I have always lived by the motto "live and learn". If you don't take anything from what you do experience you will be just as I was floating through life hoping things work out. You must do something about it to make things work. Just like me your taking a chance on cooking. Dare to be daring. Who knows maybe just a like tweak of your ingredients will make the dish world famous. A little twist of the norm worked for Vincent Van Gogh. Why wouldn't it work for you too?
 |
| http://www.vangoghgallery.com/catalog/Painting/508/Starry-Night.html |
Thursday, September 22, 2011
kitchen safety
Well so far my last dish I created has still lasted me and there's plenty more. I did buy some tortillas and it tastes terrific. Still needs some tomatoes....next time though (shakes fist like claw). I thought since we are all kinda ridiculous cooks here I would maybe talk about some safety issues in the kitchen.
1.How to prevent the spread of bacteria
-WASH YOUR HANDS
Your hands carry millions of germs from everything you touch and do. You pick up E.coli
and Salmonella the two most common bacteria from food. To prevent from really
poisoning your guests WASH YOUR HANDS. I know this is ridiculous but wash them in
hot water (not so hot it burns you fool) get loads of soap and sing either the ABCs or
Happy Birthday. Don't forget to scrub around your nails to bacteria tends to hide. Other
you should wash your hands is any time you have handled meat or eggs. Those two
products usually house a numerous amount of bacterium.
-DON'T CROSS CONTAMINATE
What I mean by this is don't use the same knife, cutting board, bowl or what ever that you
that you just prepared your meat with for ANYTHING ELSE!!!! This can cause you to
spread the bacterium further causing a higher likelihood of poisoning your guests. I will go
through an example just so you understand. Your making meatloaf where you use one
pound of ground beef to open the package you use a steak knife and place it on the
counter. You then place the meat in a bowl and put the already measured out ingredients
and mix with your hands. After you mix you STOP go to the sink with the knife and wash
your hands. For the remainder of the recipe use utensils the less you can use your hands the
better.
-CLEAN UP AFTERWARDS
I know your tired you just made this delicious masterpiece the work should be done.
WRONG!!!!!!!!!!!!! The area you just worked in could have bacterium lingering there from
the meat or vegetables. I will admit I am a messy cook....flour everywhere always. It only
takes a second to prevent a nasty harmful bacterium from spreading. Just use a little kitchen
spray or disinfecting wipes in all the areas you worked in including that sink if you prepared
meat and washed your hands.
-WASH YOUR VEGGIES
I'm sure you have all heard, remember or maybe you even experienced the great spinach
e.coli of 2006. Many causes from food poisoning is not properly washing your veggies.
With food its best to treat everything as if its thriving with bacteria. That doesn't mean
don't eat it just means you should take precautions to protect yourself and your poor
victimized dinner guests/family. I'm sure you can figure this one out but if you need
guidance here's some ideas. Use a strainer and a scrubby not soap. DON'T USE THE
SAME KNIFE OR CUTTING SURFACE AS YOUR MEAT!!!!!
-HANDLE YOUR MEAT (perv...i know what your thinking)
Here's the deal with meat the bacteria it typically houses can only live under certain conditions.
When your not using it stick it in the freezer. If you plan to use it place it in the fridge. If it is not
thawed by the time you need it run hot water over it from the sink. Last but not least cook it.
Your ultimate goal is to make the most uncomfortable conditions for the bacterium. In other
words treat it as if it were an annoying guest you want to leave. First you freeze'em causing
the bacteria to slow down its growth and reproduction rates. Next you burn'em out. Different
meats require different temperatures to eradicate the vermin within them. I will include a chart
for your convenience. I suggest picking up a meat thermometer at your local store. DON'T
use a regular one i'm pretty sure they make them specifically for food for a reason.
http://whatscookingamerica.net/Information/MeatTemperatureChart.htm
2. Association of preventing pirates and Freddy Krueger (APPFK)
- PROPER KNIFE USE
Our hands our built for perfection and to handle highly complicated dexterously demanding tasks
such as beating the living daylights out of the chickens in The Legend Of Zelda : Orcarina of Time.
To prevent your precious hands or anything from getting injured pay attention to what your doing
and always cut away from yourself.
- FIRE!!!!!!
Being a terrible cook you have probably been here before. I know I have. If your cooking with grease
have some baking soda on hand. I know the first thing you want to do is grab water. NOO BAD!!!!!
Dump the baking soda on the fire it will douse it and prevent any oxygen from getting to the fire. If your not
cooking with grease i'm pretty sure water will work fine or an extinguisher. It may be a good investment.
Don't forget to check your smoke alarm so if you happen to forget your food in the oven FOR AN HOUR
AND BURN COOKIES TO MY COOKIE SHEET this should let you know that hey your cooking
food GET IT OUT NOW!!!
- STEAMY
The last hazard you should be aware of is steam. Its a nasty little mean head. When you boiling noodles or
decide to check your food in the oven BEWARE of the steam. It will burn your face and arms so don't
stick your head in the oven or your arms over the pans.
1.How to prevent the spread of bacteria
-WASH YOUR HANDS
Your hands carry millions of germs from everything you touch and do. You pick up E.coli
and Salmonella the two most common bacteria from food. To prevent from really
poisoning your guests WASH YOUR HANDS. I know this is ridiculous but wash them in
hot water (not so hot it burns you fool) get loads of soap and sing either the ABCs or
Happy Birthday. Don't forget to scrub around your nails to bacteria tends to hide. Other
you should wash your hands is any time you have handled meat or eggs. Those two
products usually house a numerous amount of bacterium.
-DON'T CROSS CONTAMINATE
What I mean by this is don't use the same knife, cutting board, bowl or what ever that you
that you just prepared your meat with for ANYTHING ELSE!!!! This can cause you to
spread the bacterium further causing a higher likelihood of poisoning your guests. I will go
through an example just so you understand. Your making meatloaf where you use one
pound of ground beef to open the package you use a steak knife and place it on the
counter. You then place the meat in a bowl and put the already measured out ingredients
and mix with your hands. After you mix you STOP go to the sink with the knife and wash
your hands. For the remainder of the recipe use utensils the less you can use your hands the
better.
-CLEAN UP AFTERWARDS
I know your tired you just made this delicious masterpiece the work should be done.
WRONG!!!!!!!!!!!!! The area you just worked in could have bacterium lingering there from
the meat or vegetables. I will admit I am a messy cook....flour everywhere always. It only
takes a second to prevent a nasty harmful bacterium from spreading. Just use a little kitchen
spray or disinfecting wipes in all the areas you worked in including that sink if you prepared
meat and washed your hands.
-WASH YOUR VEGGIES
I'm sure you have all heard, remember or maybe you even experienced the great spinach
e.coli of 2006. Many causes from food poisoning is not properly washing your veggies.
With food its best to treat everything as if its thriving with bacteria. That doesn't mean
don't eat it just means you should take precautions to protect yourself and your poor
victimized dinner guests/family. I'm sure you can figure this one out but if you need
guidance here's some ideas. Use a strainer and a scrubby not soap. DON'T USE THE
SAME KNIFE OR CUTTING SURFACE AS YOUR MEAT!!!!!
-HANDLE YOUR MEAT (perv...i know what your thinking)
Here's the deal with meat the bacteria it typically houses can only live under certain conditions.
When your not using it stick it in the freezer. If you plan to use it place it in the fridge. If it is not
thawed by the time you need it run hot water over it from the sink. Last but not least cook it.
Your ultimate goal is to make the most uncomfortable conditions for the bacterium. In other
words treat it as if it were an annoying guest you want to leave. First you freeze'em causing
the bacteria to slow down its growth and reproduction rates. Next you burn'em out. Different
meats require different temperatures to eradicate the vermin within them. I will include a chart
for your convenience. I suggest picking up a meat thermometer at your local store. DON'T
use a regular one i'm pretty sure they make them specifically for food for a reason.
http://whatscookingamerica.net/Information/MeatTemperatureChart.htm
2. Association of preventing pirates and Freddy Krueger (APPFK)
- PROPER KNIFE USE
Our hands our built for perfection and to handle highly complicated dexterously demanding tasks
such as beating the living daylights out of the chickens in The Legend Of Zelda : Orcarina of Time.
To prevent your precious hands or anything from getting injured pay attention to what your doing
and always cut away from yourself.
- FIRE!!!!!!
Being a terrible cook you have probably been here before. I know I have. If your cooking with grease
have some baking soda on hand. I know the first thing you want to do is grab water. NOO BAD!!!!!
Dump the baking soda on the fire it will douse it and prevent any oxygen from getting to the fire. If your not
cooking with grease i'm pretty sure water will work fine or an extinguisher. It may be a good investment.
Don't forget to check your smoke alarm so if you happen to forget your food in the oven FOR AN HOUR
AND BURN COOKIES TO MY COOKIE SHEET this should let you know that hey your cooking
food GET IT OUT NOW!!!
- STEAMY
The last hazard you should be aware of is steam. Its a nasty little mean head. When you boiling noodles or
decide to check your food in the oven BEWARE of the steam. It will burn your face and arms so don't
stick your head in the oven or your arms over the pans.
Tuesday, September 20, 2011
My chicken and rice
This is the dish that inspired me to create a blog about my culinary adventures. understand the frustration of trying to cook and create tastebud tingling works of art but they come out as a dud or looking like something even the creature from the black lagoon wouldn't eat. Well my friends the time has come for our friends to stop having to be polite and forcing our dishes down their throats. I can promise you with this blog I will post my own disasters and triumphs so you can gain skills and learn as I do. Well heres my dish that I created today. I love it because Its large and can be used many different ways (which save me money!!!)
Ingredients (I apologize about my measurements)
2/3 Campbells V8 red pepper soup
1/2 a yellow onion chopped up
Rice(add it porportionally to where the liquid covers the rice)
3 cloves of garlic chopped
Water(add as needed)
1/2 a thing of cream cheese
1 medium sized can of corn
A spice of some sort( chilli pepper or tace seasoning package) ONLY A PINCH
How to put it all together
Put the red pepper soup in a large pan with some water, add the corn and last but not least add the rice (the more rice you have the more water you will need).Stir and turn the heat on low. While that is slowly heating chop up the garlic as small as you can with out chopping your fingers off( blood is never a good mix to any recipie unless your a vampire). Chop up the onion don't forget to cut of the stem part and pull the brown skin off. Put a little bit of oil in a small frying pan and throw the onion and garlic in. Saute them (this is pretty much just heating them up and getting all the good flavors out of them mmm) until the onion is transparent.(dont rev up the heat too much it makes it burn quick and you can get grease in your eye) If you like add some spices here to both the red pepper mix and the garlic mix. I added chilli pepper because i'm a whimp and can't handle spicy food. Once you have sucessfully sauted the onions and garlic add to the mix try not to add the grease we don't want a hert attack on our hands. Now chop up the chicken and add to the rice mix. Turn up the heat and add the chicken. Cover with a lid and let it come to a rapid boil. MAKE SURE YOU ARE STIRRING THE CONCOCTION THROUGH THE WHOLE PROCESS ECSPECIALLY NOW. After the dish comes to a boil take off the lid and check to see if the rice is crunchy or not. If not your dish is done. If its still crunchy then you may need to add a little water or just let it heat a little more. After you get the rice soft add the cream cheese to the dish.
SERVE and ENJOY!!!
Changes you could do to the recipie add a can of diced tomatos and possibly switch out the cream cheese for regular shredded cheese.I would have loved to try it with these two ingredients but i was working with what I had on hand. This recipie is my own creation of which I am very proud of since it actually tasted and looks decent. I also like the fact that I could probably use this as a side dish, a filling for a burrito or taco and I could even just eat it as is. One dish becomes many and saves me some time, money and energy.
Ingredients (I apologize about my measurements)
2/3 Campbells V8 red pepper soup
1/2 a yellow onion chopped up
Rice(add it porportionally to where the liquid covers the rice)
3 cloves of garlic chopped
Water(add as needed)
1/2 a thing of cream cheese
1 medium sized can of corn
A spice of some sort( chilli pepper or tace seasoning package) ONLY A PINCH
How to put it all together
Put the red pepper soup in a large pan with some water, add the corn and last but not least add the rice (the more rice you have the more water you will need).Stir and turn the heat on low. While that is slowly heating chop up the garlic as small as you can with out chopping your fingers off( blood is never a good mix to any recipie unless your a vampire). Chop up the onion don't forget to cut of the stem part and pull the brown skin off. Put a little bit of oil in a small frying pan and throw the onion and garlic in. Saute them (this is pretty much just heating them up and getting all the good flavors out of them mmm) until the onion is transparent.(dont rev up the heat too much it makes it burn quick and you can get grease in your eye) If you like add some spices here to both the red pepper mix and the garlic mix. I added chilli pepper because i'm a whimp and can't handle spicy food. Once you have sucessfully sauted the onions and garlic add to the mix try not to add the grease we don't want a hert attack on our hands. Now chop up the chicken and add to the rice mix. Turn up the heat and add the chicken. Cover with a lid and let it come to a rapid boil. MAKE SURE YOU ARE STIRRING THE CONCOCTION THROUGH THE WHOLE PROCESS ECSPECIALLY NOW. After the dish comes to a boil take off the lid and check to see if the rice is crunchy or not. If not your dish is done. If its still crunchy then you may need to add a little water or just let it heat a little more. After you get the rice soft add the cream cheese to the dish.
SERVE and ENJOY!!!
Changes you could do to the recipie add a can of diced tomatos and possibly switch out the cream cheese for regular shredded cheese.I would have loved to try it with these two ingredients but i was working with what I had on hand. This recipie is my own creation of which I am very proud of since it actually tasted and looks decent. I also like the fact that I could probably use this as a side dish, a filling for a burrito or taco and I could even just eat it as is. One dish becomes many and saves me some time, money and energy.
Cinnamon Apple Chicken
Alright kiddies so fall is just around the corner which means hot food is a must. I found this amazing recipie online but it called for baking it. Theres two problems with that. One: time and Two: I WAS STARVING!!!!
Heres my modified recipie
(I just eyeballed the measurements)
A third of V8 Campells Butternut squash soup
Some apple cider
1/2 of a yellow onion chopped up
1-2 cloves of garlic
1 Fuji apple(can be any type this is just big and what I had)
Dash of cinnamon
(put all these in a skillet and bring to a slight boil)
Now Add your chicken make sure the liquid is covering the chicken so if need be add more cider
(Cook the chicken throughly make sure THERE IS NO PINK)
Now for the best part....Eat and enjoy!!
The changes I would have made to my modification is possibly added some type of nut or even carrots all in all it is a great way to start fall off.
Here is the original recipie for those of you who are overachivers (: P)
http://familyfun.go.com/autumn/fall-recipes/fall-dinner-ideas/sweet-autumn-chicken-920804/
Heres my modified recipie
(I just eyeballed the measurements)
A third of V8 Campells Butternut squash soup
Some apple cider
1/2 of a yellow onion chopped up
1-2 cloves of garlic
1 Fuji apple(can be any type this is just big and what I had)
Dash of cinnamon
(put all these in a skillet and bring to a slight boil)
Now Add your chicken make sure the liquid is covering the chicken so if need be add more cider
(Cook the chicken throughly make sure THERE IS NO PINK)
Now for the best part....Eat and enjoy!!
The changes I would have made to my modification is possibly added some type of nut or even carrots all in all it is a great way to start fall off.
Here is the original recipie for those of you who are overachivers (: P)
http://familyfun.go.com/autumn/fall-recipes/fall-dinner-ideas/sweet-autumn-chicken-920804/
Subscribe to:
Posts (Atom)