Baked Chicken, Mashed Potatoes, and Brussel Sprouts

 Tonight was my turn and wanted something fast and easy. I had one of those Kraft mixes in the fridge. So I thought it was going to be chicken, mashed potatoes, and some veggie for me.

 First I did prep, I peeled and cut 4 potatoes (this is more than enough for Jake and I), and peeled and sliced 5 large cloves of garlic.

 Next I took 1 large boneless skinless chicken breast (I got hem for a good price at Food Maxx, 3 large chicken breast, boneless skinless, for $7.90. That's 3 meals for Jake and I), and cut it into 4 pieces. I then dipped them in water, then in the spicy chipotle cheddar, cheese and breadcrumb mix, then placed them on a cookie sheet sprayed with cooking spray. I then placed them in a 375 degree oven for 35 minutes.

 For the potatoes, after they were cut rinsed, I covered them with chicken broth, this gives them more flavor, I also added # of the sliced cloves of garlic. Last I let them boil until tender. After they were done, I drained them, added butter, another grated clove of garlic, salt, pepper, dried thyme, basil, oregano, milk, and Parmesan cheese.

 Finally, I steamed some frozen brussel sprouts for myself. I forgot, 5 minutes before the chicken was done I placed a sliced roll onto the pan, that had some butter on it. When that came out of the oven I took a clove of garlic and rubbed it on it.

 

Salmon and Pasta

 I finally caught Jake not busy and made him cook dinner. We were a the store today and they had this nice piece of salmon for $6.00. Jake said, "I know what I'm making for dinner tonight, this and pasta."

 For the salmon he used a Mediterranean seasoning, garlic, red, yellow, and orange peppers, lemon, and white wine. ( For some reason Jake loves cooking with wine). He placed the salmon on a foil lined pan, poured in the wine, lemon juice, added all seasonings and veggies. He covered it tightly and placed it in 450 degree oven until the salmon was done.

 Meanwhile, he put on a pot with water to boil, and began the sauce for the pasta. For the pasta he started with butter, garlic, and green onions. After that had cooked for about 5 minutes he added 1/2 cup white wine, lemon zest and lemon juice. He let that hang out for about a minute or so, then added 1 can diced tomatoes, salt, pepper and the Mediterranean seasoning. After the pasta was done he added it to the sauce, and served it with some Parmesan cheese.

Asian Pasta Salad

 I got this recipe from a co-worker, and of course I had to change it a little.

 In a small heavy pan, heat 1/2 cup sesame oil (I googled what to sub for this since Jake is allergic to it, I used olive oil instead), 1/4 cup corn oil (I used the canola oil I had) and 2 teaspoons of red pepper flakes (if you don't like any heat I would really decrease this amount), Keep an eye on this so the red pepper flakes don't burn. I think I let it go, just about 5 minutes, maybe less, remove from heat add 6-8 Tablespoons honey, and 5 Tablespoons soy sauce. Meanwhile cook, and drain 1 lb of spaghetti noodles (I used the angle hair pasta I had at home). Pour the sauce over the pasta, then toss well, cover it and place in the refrigerator for at least 4 hours, or over night. The longer you let it sit the more flavor and heat you will have. I left it for the 4 hours.

 Before serving, add 1 bunch of sliced green onions, 3/4 cups finely diced red bell peppers ( I had a bag of small sweet peppers, red, yellow, and orange, so I used them) and 2 tablespoons toasted sesame seeds (I served them on the side because, again Jake is allergic). I said to serve chopped salted peanuts on the side, again Jake is allergic so I didn't even buy them. I did however have a bag of fresh spinach that I wilted down and added it. The reason for the spinach is because Jake is on a spinach kick, so I add it every chance I get. I also took some skinless boneless chicken breast strips seasoned with Chinese 5 spice and seared them in olive oil. I let then cool for about 2 minutes and then sliced them.

 Overall, I liked the flavors in this dish, however I think I would like it more if it were hot instead of cold.

Shrimp, Bacon, and Pasta

 Tonight was Jake's night to cook and we are still going with use what's in the house. The shrimp was in the freezer, and there was 4 slices of bacon left. However we did pick up a couple of things at the store, some spring onions, a lemon, a lime, and a package of angle hair pasta, I spent right over $2.00.

 Jake started by chopping some garlic, the 3 spring onions, a few small red, yellow, and orange peppers. Then he placed the bacon on some parchment paper on a cookie sheet and cooked it for 15 minutes in a 450 degree oven. He also started the water for the pasta. He started by adding 2 tbs butter and a tbs olive oil in a deep skillet, he then added the shrimp he had marinated in smoked paprika, dried thyme, basil, and oregano. He cooked it just until it turned pink. He removed the shrimp, and started off on the sauce. He added more butter and olive oil along with 1/2 cup of white wine, he cooked that for about a minute or two. He then added the onions, peppers, garlic, more smoked paprika, ancho chili powder, crushed red pepper flakes, and the bacon. He let that cook for about 5 minutes, then added about 1 cup of chicken stock. He let that cook for another 5 minutes. He added the shrimp back in and then the cooked pasta. Lastly he added the green part of the spring onions in and served it with some grated Parmesan cheese. It was simple and fast.

 He did another great job!

French Dips, Oriental Cabbage Salad, and Baked Fudge

 While watching Food Network this morning, I saw The Pioneer Woman making french dips and baked fudge. They both looked so simple, so I thought I would give it a try. It was suppose to be Jake's night to cook but he was busy with band practice and a bowl a thon for band, so I thought I would be nice and go ahead and fix dinner. I did however change a few things in the first 2 recipes. For one, I wanted to try to use things I had in the house, 2nd it's close to payday so not a lot in the budget, and lastly, some of the ingredients are not allowed in Jake's diet.

 For the french dips she slow cooked a nice beef roast, I had 2 thick steaks I got on reduced for quick sale. I threw them in the the oven to cook, I coated them with some seasoning I got at grocery outlet, it's an A1 seasoning. For the dipping sauce, I took some beef broth and the drippings from the steak and put it in a sauce pan with 1 medium chopped onion and 3 cloves of garlic, I let that simmer for about 30 minutes. Then I added a package of french onion soup mix, 1 tbs soy sauce, 1 tbs worcestershire, not in the recipe but I added 4 sliced mushrooms, and a tbs black pepper. I let that simmer. I let the steaks cool, then sliced it very thinly. When sauce was ready, she had drained it and then said to discard the onions and all the good stuff, but I didn't. I placed the sliced steak in the sauce for about 5 minutes. When I was ready to assemble the sandwiches I removed the steak from the sauce, I layered the steak on toasted bolio rolls, on my sandwich I put a layer of the steak and a layer of the onions and mushrooms. On the show she had added a slice of cheese, but Jake has had enough dairy for the week so I skipped that part.

 Earlier I made a salad with a recipe I got from a co worker. This is the original recipe, 2 tbs. sesame seeds, 1/2 cup sliced almonds, 1 tbs butter, 3/4 a head of shredded cabbage, 1 bunch sliced green onions, 1 package chicken top ramen, crushed, for the dressing 1 flavor packet from the top ramen, 2 tbs. sugar, 1/2 cup vegetable oil, 3 tbs. rice vinegar, 1 tbs. sesame oil, 1/4 tsp. pepper. Saute the sesame seeds and sliced almonds in the butter, set aside. Mix together the cabbage, green onions, toasted almonds, sesame seeds, and crushed top ramen. Combine the dressing ingredients and toss with salad before serving. So because of Jake's food allergies I had to change this up a bit. I just did not add the sesame seeds or the sesame oil. I did buy a small bag of almonds at the Dollar Tree but only added it to what I was going to eat. I also added some carrots and radishes, only because I like I to eat colorful foods. Instead of the vegetable oil I added olive oil, and omitted the sesame oil.

 I did make Jake make dessert, it was hard twisting his arm to get him to do it. Here is the simple recipe. 2 whole eggs, 1 cup sugar, 2 tbs (heaping) cocoa powder, 2 tbs flour, 1 stick of butter, melted (1/2 cup), 1 tsp. vanilla extract. Preheat the oven to 325 degrees. Beat the eggs until light in color. Beat in the sugar until just combined, add the cocoa, flour, melted butter, and vanilla. Mix gently until well combined. Pour the batter into 4 large ramekins. Set the ramekins into a large baking pan halfway full of hot water, careful not to get the water into the ramekins. Bake until the upper crust is crispy and the rest of the batter is firm but not set, 40 to 50 minutes. Serve with ice cream or whipped cream. We used some ice cream we had made a few days ago. Our recipe for that is 1 1/2 cups lactose free milk, 1/2 cup sugar, 2 tsp. vanilla, and a few squirts caramel ice cream topping, we put it in our ice cream maker. I had to have the ice cream and whip cream.

 

Stuffed French Toast and Bacon

 I have been sick since Sunday so I haven't done any blogging or much of anything. Sunday, Jake made a really great meal of homemade mac and cheese, he grilled some chicken, and asparagus. He also made some amazing bread. I was feeling somewhat better today so I thought I would finally take my night of cooking. Poor Jake was on his own for the whole week, fixing his own meals. Instead of cooking he ate hot pockets and cup of soup all week while I drank broth.

 Tonight I took some of that yummy bread and made it our meal. I sliced it kind of thick and soaked it in a mixture of eggs, milk, cinnamon, and vanilla. I then fried it in what else butter, until it was golden brown. I set it aside. Meanwhile, I covered a cookie sheet with parchment paper, placed some bacon on it, then put it in a 450 degree oven for about 20 minutes, until crispy.

 After the bread had cooled, I mixed 1 package of low fat cream cheese( bought at grocery outlet for $0.50, with some Philadelphia snack delights, milk chocolate spread ( 3 containers for $1.00), mix until well combined. I then layered the mixture onto 3 slices of french toast, then topped it with another slice of french toast. I then placed it on a cookie sheet (I was careful taking the bacon off the cookie sheet so I used only the one cookie sheet), and put it in the oven for 5 minutes. When it came out I put a little powdered sugar on top along with some strawberry sauce I made a few weeks ago, and a spoonful of whip cream ($0.99). Enjoy!

Here is the bread Jake made.

Mussels, Pasta, and Carrots

  I saw this recipe in the The Michael Symon 5 in 5 cookbook and thought I would try it, I don't really like mussels, so I thought I would get clams instead. I went to the store I that I bought the clams at before, but they didn't have any. I went to Safeway, they had the clams and mussels, the mussels were $2.00 a pound cheaper, so I went with them. I really wish I hadn't! I don't know if they were bad ones but they were stringy, looked like snot, and had a bad fishy smell and taste. On the bright side the sauce was very good.

 I started with the pasta since it took longer. I started the water, then in another pan, I added 2 tbs of olive oil and butter when that was melted I added 3 cloves of chopped garlic, and let it simmer. I then dropped the linguine into the boiling salted water. I then added 1/2 cup white wine to the sauce. After the pasta was done, I added it to the sauce along with fresh chopped basil, oregano, and flat leaf parsley. I also added red pepper flakes, salt, pepper, 1/2 cup shredded gouda, and chopped spinach.

 Meanwhile, I had the oven heated to 450 degrees. I placed the mussels, tomatoes, fresh chopped flat leaf parsley, 1 tbs. red pepper flakes, 1/2 cup olive oil, and 2 cups white wine into a lined baking 9x13 inch pan and tightly covered it with foil. It cooked for 5 minutes in the oven.

 Oh, and I made some cooked baby carrots, just water and a little bit of butter, salt to taste.

 We didn't eat the mussels, I ate the tomatoes out of it. I won't be buying mussels any time soon. The whole meal took me less than 20 minutes to make.