Wednesday, May 18, 2016

Homemade Chicken Alfredo

This is one of my all-time favorite recipes that I've come up with. After sharing it with some of my friends it has become a staple meal in their homes. 

Sauce Ingredients:
Bel Gioioso Romano (tip to bottom of label, grated)
Bel Gioioso Parmesan (tip to bottom of label, grated)
4c Heavy whipping cream
1/2c butter
1/2c flour
Garlic Powder to taste
McCormick Hot Shot to taste
McCormick White Pepper to taste
Salt to taste

Chicken Ingredients:
Thin sliced chicken breast
2 -3tbsp extra virgin olive oil
Cavender's Greek seasoning
2-3tbsp butter

Sauce directions:
1.       Combine Romano and parmesan into bowl and mix well, set aside
2.       Place skillet on medium heat
3.       Combine butter and flour in equal parts and whisk to make a basic roux, continue whisking throughout cooking process
4.       Once roux is made, pour in enough heavy whipping cream to coat skillet 1/4 inch deep
5.       Allow heavy whipping cream to warm up and dissolve roux
6.       Reduce heat to medium low
7.       Stir in 1/3 of the grated cheese and whisk until melted
8.       Add garlic, hot shot, white pepper, and salt to taste
9.       Continue adding heavy whipping cream and repeating steps 7 and 8 until all cheese is melted and desired flavor and quantities are reached

Chicken directions:
1.       Place skillet on medium to med-hi
2.       Add extra virgin olive oil and butter
3.       As evoo and butter are heating up, add chicken, flip once immediately, lightly dust with Greek seasoning, and flip over a second time
Lightly dust exposed side of chicken and cook until done,  flipping once more during the cooking process

Friday, April 29, 2016

Cook's Mojito - Mule Crossover

I came up with this recipe on the fly. I don't know if it has another name or was invented by someone else before me. In any case, It's become a favorite here at Cook's Home Pub when we're in the mood for a refreshing cocktail that has a little bite and a touch of sweetness.

Fresh Lime
Fresh Basil Leaves
Brown Sugar
Ginger Paste (or fresh sliced ginger)
Gold Rum (I use El Dorado 5 Year Cask Aged Rum)
Ginger Ale or Ginger Beer (If using ginger beer you can probably skip the fresh ginger above)

Sharp Knife
Cutting Board
Old-Fashioned Glass or Highball Glass (if making a double)

Roll a lime to release juices, cut into quarters, set aside

Take one large basil leaf, turn sideways and cut into 4 strips and add to glass

Add 1/8 tsp ginger paste (or ginger slices)
Add 1/2 tsp brown sugar (more or less to taste)
Squeeze 1/4 lime into glass and drop rind in
Muddle ingredients together

Add 1oz gold rum
Add ice
Fill with ginger ale or ginger beer
Stir together (or shake if you're a certain British spy)

Saturday, October 8, 2011

Rich Man's Ramen (on a poor man's budget)

With two full time students, one full time job, a four-year-old, two rotund cats, and miscellaneous expenses, food is the first thing to be compromised. We defy that logic and present to you Rich Man's Ramen. 

- 4 packs of Maruchan Hot and spicy chicken ramen
- 9 oz beef smoked sausage, chopped (or 4 beef hotdogs)
- 1 yellow onion, chopped
- 1 red anaheim pepper
- 1/2 green bell bepper, chopped
- 1/2 red bell pepper, chopped
- 1 tsp fresh chopped garlic
- Canola oil
- McCormic Mesquite Seasoning
- Mrs. Dash Southwest Chipotle Seasoning
- Crushed red pepper

- Large skillet
- Large pot
- Collander
- Tongs, spatula/wooden spoon

1.  Heat skillet halfway between medium and medium-high
2.  Generously coat large skillet with canola oil, add garlic.
3. Add peppers and onions to skillet.
4.  Add 1/2 tsp of mesquite seasoning and 1/2 tsp southwest chipotle seasoning to skillet
5.  Open ramen packages and add flavor sachets to 2/3 pot of water DO NOT ADD NOODLES YET.
6.  Bring water to boil on high heat.
7.  While waiting for water to boil, stir skillet with peppers, onion, and seasoning. continue stirring on occasion.
8. Once water begins to boil in pot, add ramen noodles.
9.  Add sausage (or hot dogs) to skillet.
10. Cook noodles until desired tenderness, then transfer to collander to drain.
11. Stir skillet, mixing seasoning, meat, and vegetables.
12. Once noodles have drained, transfer noodles from collander to skillet.
13. Increase heat on skillet to medium-high and fry noodles with meat, seasoning, and vegetables. STIR SKILLET CONTINUOUSLY.
14. Add oil to keep noodles from sticking together. 
15. If desired, add an additional 1/2 tsp of mesquite seasoning and 1/2 tsp of southwest chipotle seasoning for more intense flavor.
16. Remove skillet from heat, stir and serve.

So there you have it. No longer must you suffer from cardboard tasting food just because you are on a budget.