So a couple of weeks ago, I decided that once a week, I'd cook a nice meal for myself, get a little bit of a break from frozen pizzas, rice or noodles with vegetables and eggs, and chicken strips in plain or buffalo. I'll go ahead and break it up, just to make it a bit easier.
WEEK 1: Steak, with rice and vegetables.
This is the meal that started the habit. I buy the stuff I need for the dish that day, usually shortly after I decide on it. This one was pretty easy.
EQUIPMENT:
(1) Stovetop
(1) Microwave
(1) Saute pan
(1) 2 or 3 quart pot. I don't remember which
(1) 2? quart microwave safe dish
(1) Tongs
INGREDIENTS:
1 Steak of your choice. I went with rib-eye, because I realized that I didn't know if I'd ever had one before, and wanted to experiment.
1 bag (12 oz) frozen vegetables. I used Kroger brand "Meal Ready Sides" in the "Fiesta" mix
1 package Knorr rice sides. Seriously, if you don't know about these, they are the ti- Ummm.... Cat's meow. Super easy, and super easy to modify as well. I went with the white cheddar queso flavor
Salt
Pepper
Garlic powder
Water
Oil (your choice)
Ranch Powder
Butter or margarine
PREPARATION
1: Following my triumphant return from the grocery store, I immediately set about preparing my steak. To to this, I simply opened the package, added salt, pepper, and garlic powder to taste on both sides, covered it, and left it alone on the counter. Counter? Yes, counter! I wanted it room temperature, and I wanted it to age and dry a bit. I am 100e12% convinced that this helped in what was very close to the best steak I've ever had in my life.
2: Pot, water, Knorr rice side. Follow the directions on the package, unless you want to get crazy. I like using added milk and butter/margarine (I think I actually used coconut oil on that one) for a little bit... Smoother and creamier mouth feel and flavor. Did this one on the stove top
3: Over 9000! garlic-ranch vegetables. Took the veggies and put them in the microwave safe container (might have been some sort of casserole with a glass lid). I nuked them for a little bit, just enough to get them a little thawed. Stirred, nuked, repeat until satisfactory with the done-ness. At one point, I took the lid off of the container so that water and steam could escape and the veggies wouldn't be swimming. Added ranch powder and garlic powder and stirred until decently coated.
4: Jay, you dummy! You forgot the steak! Actually, I didn't... While the rice and the vegetables were doing their thing, I took the pan and added oil to it, placing over a high heat. To said pan, I added my oil, enough to get some good coverage, maybe 1/4" - 3/8" deep. I used sunflower oil (maybe a dollop of coconut oil again) for the large majority, however I added a bit of sesame oil (very potent) to season the oil itself. I'm sure the same could be done with pepper, garlic, onions, jalapenos, or something similarly strong flavored. Get the oil hot. I mean HOT. I think mine was just starting to smoke. Now, you might ask why I waited so long to do the steak. The answer is that as soon as your oil is ready, you don't have time for ANYTHING else. I mean it. Carefully <<<<very fsking carefully Mien Gott!!!>>>> put the steak in the oil, as quickly as you can manage while being safe. I let each each side go for about 40 seconds. Yes, seconds. Turn over, repeat. Now, truth be told, I could have stood to let it go a little bit longer. 40 seconds produced a wonderful crust and a delightfully rare inside, but I personally (and only personally) would have preferred more crust and a skoosh more done-ness.
5: After your 90-120 seconds or so of steak cooking time is finished, remove the steak from the oil and set it somewhere to rest. We've all heard it, right? Let your meat rest, even just a single steak. I used this time to plate my rice and vegetables, and to clean up a little, turning off the stove and what have you. Maybe about five minutes. And for all that is precious, be freaking careful with that hot oil. Serious damage can occur, even after the burner is off.
6: Plate steak, and enjoy!
This is the meal that started the habit. I buy the stuff I need for the dish that day, usually shortly after I decide on it. This one was pretty easy.
EQUIPMENT:
(1) Stovetop
(1) Microwave
(1) Saute pan
(1) 2 or 3 quart pot. I don't remember which
(1) 2? quart microwave safe dish
(1) Tongs
INGREDIENTS:
1 Steak of your choice. I went with rib-eye, because I realized that I didn't know if I'd ever had one before, and wanted to experiment.
1 bag (12 oz) frozen vegetables. I used Kroger brand "Meal Ready Sides" in the "Fiesta" mix
Pepper
Garlic powder
Water
Oil (your choice)
Ranch Powder
Butter or margarine
PREPARATION
1: Following my triumphant return from the grocery store, I immediately set about preparing my steak. To to this, I simply opened the package, added salt, pepper, and garlic powder to taste on both sides, covered it, and left it alone on the counter. Counter? Yes, counter! I wanted it room temperature, and I wanted it to age and dry a bit. I am 100e12% convinced that this helped in what was very close to the best steak I've ever had in my life.
2: Pot, water, Knorr rice side. Follow the directions on the package, unless you want to get crazy. I like using added milk and butter/margarine (I think I actually used coconut oil on that one) for a little bit... Smoother and creamier mouth feel and flavor. Did this one on the stove top
3: Over 9000! garlic-ranch vegetables. Took the veggies and put them in the microwave safe container (might have been some sort of casserole with a glass lid). I nuked them for a little bit, just enough to get them a little thawed. Stirred, nuked, repeat until satisfactory with the done-ness. At one point, I took the lid off of the container so that water and steam could escape and the veggies wouldn't be swimming. Added ranch powder and garlic powder and stirred until decently coated.
4: Jay, you dummy! You forgot the steak! Actually, I didn't... While the rice and the vegetables were doing their thing, I took the pan and added oil to it, placing over a high heat. To said pan, I added my oil, enough to get some good coverage, maybe 1/4" - 3/8" deep. I used sunflower oil (maybe a dollop of coconut oil again) for the large majority, however I added a bit of sesame oil (very potent) to season the oil itself. I'm sure the same could be done with pepper, garlic, onions, jalapenos, or something similarly strong flavored. Get the oil hot. I mean HOT. I think mine was just starting to smoke. Now, you might ask why I waited so long to do the steak. The answer is that as soon as your oil is ready, you don't have time for ANYTHING else. I mean it. Carefully <<<<very fsking carefully Mien Gott!!!>>>> put the steak in the oil, as quickly as you can manage while being safe. I let each each side go for about 40 seconds. Yes, seconds. Turn over, repeat. Now, truth be told, I could have stood to let it go a little bit longer. 40 seconds produced a wonderful crust and a delightfully rare inside, but I personally (and only personally) would have preferred more crust and a skoosh more done-ness.
5: After your 90-120 seconds or so of steak cooking time is finished, remove the steak from the oil and set it somewhere to rest. We've all heard it, right? Let your meat rest, even just a single steak. I used this time to plate my rice and vegetables, and to clean up a little, turning off the stove and what have you. Maybe about five minutes. And for all that is precious, be freaking careful with that hot oil. Serious damage can occur, even after the burner is off.
6: Plate steak, and enjoy!
WEEK 2: Smoked apple and gouda chicken sausage bacon beer cheese shells and cheese.
This time, I had no idea what I was going to cook, not even after I got to the grocery store. Wandering around until inspiration struck worked this time.
EQUIPMENT:
(1) Saute pan
(1) Small pot
(1) Medium pot
(1) George Foreman electric grill (negotiable)
(1) Whisk
(1) Wooden Spoon
(1) Knife
(1) Cutting board
INGREDIENTS:
1/2 Pound of bacon
(2) Smoked apple and gouda chicken sausages. Note: This is the ingredient that started the crystallization of the recipe. Does it have to be this specific sausage? Absolutely not. Any ground, raw sausage will do. Brats, Italian, breakfast, pork... Even a loose country sausage would work if cooked as patties, then chopped up
(1) Six-pack of beer. I used Shinerbock. I would suggest dark, but I will definitely recommend AGAINST anything fruity, an IPA, or a pale ale.
Pasta. I used some higher quality-seeming shells, but it was a close edge out of gnocchi, which I'd never had before. But you can use any pasta you want, from shells to elbows to bow-tie or spirals. You could even use noodles if you like.
(1) 8-oz. package of cream cheese
(1) 12 or so (I think) package of shredded cheese. I elected for Sargento Extra Sharp Cheddar, but anything could be used. Or grate your own.
PREPARATION:
1: Open beer, take a drink.
2: Get your pots and pans on the stove, and your George plugged in. Heats were.... Iffy. This was all made up on the spot and I knew that I'd have to adjust as I cooked. Put water in pasta (medium) pot, turn on high. Take a drink
3: Knifework time. Chop or dice the half pound of bacon to desired size and toss in the pant to start cooking. Take a drink
4: Put the sausages on the George. Could I have grilled these on a real grill? Yes. Could I have pan-fried them? Absolutely. Could I have chopped them up and tossed them in with the bacon? You betcha. Microwave? Yuuuuup. I used the George because I wanted them right there, and I didn't want to overpower the flavor of the sausage with the bacon. Take a drink.
5: Add a bit of beer (3-4 oz., I think) to the small pot, over what might have been a medium-low heat. Take a drink.
6: Take a drink. Replace beer with a fresh one.
7: Things should be coming along nicely by now, the water getting hot and the bacon and sausages cooking. When the ounce or four of beer is hot, add the package of cream cheese. The whole package. I wasn't sure how much to use, but just went for it because I had very little to lose. Turned out to be just right. Stir as needed to loosen and break up the block of cream cheese. Take drinks as needed.
8: When the cream cheese is melted into the beer, add the entire package of the shredded cheese. Stir. Don't take a drink. (Lying, take a drink, replace beer if necessary.
9: This is a step that I honestly think I would have done a bit differently, but I left it in here because it's what happened. I believed the sausages to be done, so I cut them up into decent sized bites (Caution: Hot and knives). Getting into them, I saw what maybe they weren't as done as I would have liked, so I tossed them in with the bacon to finish.
10: Take a drink, things are intensifying and you might not be able to for a bit.
11: Around this time, the cheddar was nice and melted and the beer cheese sauce that I was so worried about turned into the smoothest, creamiest cheese sauce EVAH. Seriously, it's better than Velveeta. I also added the pasta to the water at some point, because that's what you're supposed to do. I also drained the grease from the bacon and sausages (Caution: Hot).
11.5: I should have drained the grease more thoroughly, or perhaps dumped the bacon and sausage out on a paper towel to get rid of some of the excess grease. I did not, and thought the price for my mistake was mild, it was an error that I wish I had not made.
12: Dump the cheese sauce into the pan with the bacon and sausage, reduce heat to low, kinda-sorta let simmer while you wait for the pasta.
13: Take a drink, You deserve it after all that.
14: When the pasta is done to the desired done-ness, drain and add to the pan with everything else!
15: Stir everything together, serve as a side or by itself, possibly garnish with some withheld bacon crumbles or some diced green onion.
16: Take a drink, wonder where the rest of the beer went.
This time, I had no idea what I was going to cook, not even after I got to the grocery store. Wandering around until inspiration struck worked this time.
EQUIPMENT:
(1) Saute pan
(1) Small pot
(1) Medium pot
(1) George Foreman electric grill (negotiable)
(1) Whisk
(1) Wooden Spoon
(1) Knife
(1) Cutting board
INGREDIENTS:
1/2 Pound of bacon
(2) Smoked apple and gouda chicken sausages. Note: This is the ingredient that started the crystallization of the recipe. Does it have to be this specific sausage? Absolutely not. Any ground, raw sausage will do. Brats, Italian, breakfast, pork... Even a loose country sausage would work if cooked as patties, then chopped up
(1) Six-pack of beer. I used Shinerbock. I would suggest dark, but I will definitely recommend AGAINST anything fruity, an IPA, or a pale ale.
Pasta. I used some higher quality-seeming shells, but it was a close edge out of gnocchi, which I'd never had before. But you can use any pasta you want, from shells to elbows to bow-tie or spirals. You could even use noodles if you like.
(1) 8-oz. package of cream cheese
(1) 12 or so (I think) package of shredded cheese. I elected for Sargento Extra Sharp Cheddar, but anything could be used. Or grate your own.
PREPARATION:
1: Open beer, take a drink.
2: Get your pots and pans on the stove, and your George plugged in. Heats were.... Iffy. This was all made up on the spot and I knew that I'd have to adjust as I cooked. Put water in pasta (medium) pot, turn on high. Take a drink
3: Knifework time. Chop or dice the half pound of bacon to desired size and toss in the pant to start cooking. Take a drink
4: Put the sausages on the George. Could I have grilled these on a real grill? Yes. Could I have pan-fried them? Absolutely. Could I have chopped them up and tossed them in with the bacon? You betcha. Microwave? Yuuuuup. I used the George because I wanted them right there, and I didn't want to overpower the flavor of the sausage with the bacon. Take a drink.
5: Add a bit of beer (3-4 oz., I think) to the small pot, over what might have been a medium-low heat. Take a drink.
6: Take a drink. Replace beer with a fresh one.
7: Things should be coming along nicely by now, the water getting hot and the bacon and sausages cooking. When the ounce or four of beer is hot, add the package of cream cheese. The whole package. I wasn't sure how much to use, but just went for it because I had very little to lose. Turned out to be just right. Stir as needed to loosen and break up the block of cream cheese. Take drinks as needed.
http://i.imgur.com/6w8nlBk.jpg
This is what it looked like about right then. You can see that everything is basically doing its think, and almost making itself.
This is what it looked like about right then. You can see that everything is basically doing its think, and almost making itself.
8: When the cream cheese is melted into the beer, add the entire package of the shredded cheese. Stir. Don't take a drink. (Lying, take a drink, replace beer if necessary.
9: This is a step that I honestly think I would have done a bit differently, but I left it in here because it's what happened. I believed the sausages to be done, so I cut them up into decent sized bites (Caution: Hot and knives). Getting into them, I saw what maybe they weren't as done as I would have liked, so I tossed them in with the bacon to finish.
10: Take a drink, things are intensifying and you might not be able to for a bit.
11: Around this time, the cheddar was nice and melted and the beer cheese sauce that I was so worried about turned into the smoothest, creamiest cheese sauce EVAH. Seriously, it's better than Velveeta. I also added the pasta to the water at some point, because that's what you're supposed to do. I also drained the grease from the bacon and sausages (Caution: Hot).
11.5: I should have drained the grease more thoroughly, or perhaps dumped the bacon and sausage out on a paper towel to get rid of some of the excess grease. I did not, and thought the price for my mistake was mild, it was an error that I wish I had not made.
12: Dump the cheese sauce into the pan with the bacon and sausage, reduce heat to low, kinda-sorta let simmer while you wait for the pasta.
http://i.imgur.com/qsXF8K6.jpg
The road so far...
The road so far...
13: Take a drink, You deserve it after all that.
14: When the pasta is done to the desired done-ness, drain and add to the pan with everything else!
15: Stir everything together, serve as a side or by itself, possibly garnish with some withheld bacon crumbles or some diced green onion.
16: Take a drink, wonder where the rest of the beer went.
WEEK 3: Thai(ish) turkey curry soup.
Had my idea while at work today. I've been feeling a bit under the weather, and nothing says "get well soon" like chicken soup, right? Right! But I had to go and try to make it a bit 'extreme', because I'm a Monster-swilling adult male.
EQUIPMENT:
(1) 10 quart pot (I no longer know the sized anymore, just that it held enough.)
(1) Cutting board
(1) Kitchen knife
(1) Wooden spoon
(1) Can opener
(1) Stove
INGREDIENTS:
1 pound turkey breast or tenderloins. Obviously, chicken can be substituted much, much easier, but I was like a dog with a bone on the turkey today. (And technically I actually only used about .75 pounds)
Curry powder
Lemongrass paste
Ginger (dried or fresh)
Fresh garlic
12-oz. package of Kroger frozen vegetables "Stir fry starters"
1 can coconut milk
1 box chicken broth
PREPARATION:
1: Cut turkey (or chicken) into bite sized pieces that make you happy. No need to get formal about it.
2: Put cut up meat into the pot. Add the entire box of chicken broth and turn onto high heat.
3: Add 1 tablespoon of curry powder, 1 tablespoon of dried ginger (2 if fresh), 1 tablespoon of lemongrass paste, garlic to taste (I used 3 cloves, minced).
4: Bring everything to a boil, stirring as necessary. Maintain boil for about 3-5 minutes, I think. (Long enough to mostly cook the meat) 5: Add the package of frozen vegetables, stir as needed and return to a boil 6: Add the can of coconut milk, stir and return to a boil 7: Let stew and simmer for a bit if you so desire, otherwise serve and enjoy!
THINGS I WOULD DO DIFFERENTLY:
Had my idea while at work today. I've been feeling a bit under the weather, and nothing says "get well soon" like chicken soup, right? Right! But I had to go and try to make it a bit 'extreme', because I'm a Monster-swilling adult male.
EQUIPMENT:
(1) 10 quart pot (I no longer know the sized anymore, just that it held enough.)
(1) Cutting board
(1) Kitchen knife
(1) Wooden spoon
(1) Can opener
(1) Stove
INGREDIENTS:
1 pound turkey breast or tenderloins. Obviously, chicken can be substituted much, much easier, but I was like a dog with a bone on the turkey today. (And technically I actually only used about .75 pounds)
Curry powder
Lemongrass paste
Ginger (dried or fresh)
Fresh garlic
12-oz. package of Kroger frozen vegetables "Stir fry starters"
1 can coconut milk
1 box chicken broth
PREPARATION:
1: Cut turkey (or chicken) into bite sized pieces that make you happy. No need to get formal about it.
2: Put cut up meat into the pot. Add the entire box of chicken broth and turn onto high heat.
3: Add 1 tablespoon of curry powder, 1 tablespoon of dried ginger (2 if fresh), 1 tablespoon of lemongrass paste, garlic to taste (I used 3 cloves, minced).
4: Bring everything to a boil, stirring as necessary. Maintain boil for about 3-5 minutes, I think. (Long enough to mostly cook the meat) 5: Add the package of frozen vegetables, stir as needed and return to a boil 6: Add the can of coconut milk, stir and return to a boil 7: Let stew and simmer for a bit if you so desire, otherwise serve and enjoy!
THINGS I WOULD DO DIFFERENTLY:
-
I would have used the whole package of turkey. It was 1.5 pounds, I used half of that.
I went for a low-sodium chicken stock, and I feel that it may have been a mistake, or at least that brand. The Simple Truth Organic chicken broth has 180mg or so of sodium per serving, and the other low-sodium broths had something like 570. As we all know, sodium is salt, and salt is flavor. If you try to tell me that sodium is bad for me, I will tell you to hydrate and the problem is solved. Science.
I went for the 'Lite' coconut milk because it was on sale. Mistake. It was not as thick and creamy, which I think would have benefited the soup a lot.
Spices. I wish I had doubled everything, and maybe even tripled the curry powder. Then again, I like very strong flavors.
Adding a cup of rice at the beginning of this would have made a major difference as well. C'est la vie.
*mouthwatering* Omg these look soooo good Jay!! I have to try one of these next week for sure.
Bet y'all forgot about this thing. I know I kinda did. Looks like it's been a year-plus since we had anything. Let's fix that.
Chicken and Sausage Soup!
Equipment:
(1) Slow cooker, I think in the gallon-ish size
(1) Cast iron skillet, I think about ten inches. Why cast iron? 'Cause I've really gotten into using it lately.
(1) Cutting board
(1) French knife, I used my favorite.
(1) Set of tongs
(2) paper plates
Paper towels
Ingredients:
1 lbs mild Italian sausage
1 lbs chicken, I used tenderloins, but breasts and whatever would work fine.
2 qts chicken broth or stock
2 12oz. packages of frozen vegetable soup vegetables
Salt
Black pepper
Fennel seed
Parsley Flakes
Basil
Oregano
Garlic powder
Chopped onion
Olive oil
Preparation:
First off, something I have come to learn is key key key key key key key (did I mention it was key) is mise en place, or "everything in it's place". Get that prep work done ahead of time, because you won't have time to do it later. With that in mind...
Step 1: Cut the sausage into small, manageable pieces. For me, I wanted to make big chunks because I always do. I like a mouthful of meat. But I remembered that I was making a soup, so I kept the pieces small and easy to cook, and cook thoroughly.
Apologies for potato.
Step 2: Cut the chicken the same way. It all has to fit comfortably on a spoon while leaving room for other things to join it.
Step 3: Not pictured, but I seasoned the chicken with salt and pepper. Big fan of both. I've repeatedly said in recent history that black pepper is the greatest lover you will ever know.
Step 4: Get your skillet on the heat and add oil. I did this fourth because I wasn't sure how long the cutting process would take, and I didn't want an oil fire. I put the skillet on high heat, because I wanted a really good sear on the meat.
Step 5: Cook the sausage. I cooked the sausage first because I wanted the grease and oil from it to cook the chicken in. Take your time in adding it, spread the pieces out around the skillet, and just plain be careful. We're talking hot oil here. Stir and move the sausage as needed, but you don't have to get super frisky with it.
When I was done with the sausage, I used the tongs to pull it out of the skillet (because I wanted to save the grease) and transferred it to a paper plate with a few layers of paper towels on it to let it drain some. I wasn't interested in a super oily soup.
Step 6: Cook the chicken. Let the skillet get hot again, which is easy if you just leave it on while you're taking the sausage out, then repeat the process.
I'd like to point out that this by itself was delicious, and I'll be making it for dinner tonight with some rice.
I also once again used the tongs to transfer the chicken out of the skillet and onto a plate with some paper towels to let the grease drain.
Step 7: Deglaze the pan. First off, I used a potholder and a can and carefully drained the grease and oil out of the can. I then returned the pan to the heat, gave it a few seconds to get hot again, then poured in some chicken stock and started scrubbing at it with the wooden spoon. This got all the tasty bits off of the bottom and sides of the skillet. I cut the heat and poured the contents of the skillet into the crock pot.
Step 8: In goes everything. Deglazed pan sauce, sausage, chicken, both bags of vegetables, both quarts of chicken stock or broth, and then the remaining spices (to taste). I turned on the slow cooker to high, then walked away.
Step 9: When hot, enjoy.
Chicken and Sausage Soup!
Equipment:
(1) Slow cooker, I think in the gallon-ish size
(1) Cast iron skillet, I think about ten inches. Why cast iron? 'Cause I've really gotten into using it lately.
(1) Cutting board
(1) French knife, I used my favorite.
(1) Set of tongs
(2) paper plates
Paper towels
Ingredients:
1 lbs mild Italian sausage
1 lbs chicken, I used tenderloins, but breasts and whatever would work fine.
2 qts chicken broth or stock
2 12oz. packages of frozen vegetable soup vegetables
Salt
Black pepper
Fennel seed
Parsley Flakes
Basil
Oregano
Garlic powder
Chopped onion
Olive oil
Preparation:
First off, something I have come to learn is key key key key key key key (did I mention it was key) is mise en place, or "everything in it's place". Get that prep work done ahead of time, because you won't have time to do it later. With that in mind...
Step 1: Cut the sausage into small, manageable pieces. For me, I wanted to make big chunks because I always do. I like a mouthful of meat. But I remembered that I was making a soup, so I kept the pieces small and easy to cook, and cook thoroughly.
Apologies for potato.Step 2: Cut the chicken the same way. It all has to fit comfortably on a spoon while leaving room for other things to join it.
Step 3: Not pictured, but I seasoned the chicken with salt and pepper. Big fan of both. I've repeatedly said in recent history that black pepper is the greatest lover you will ever know.
Step 4: Get your skillet on the heat and add oil. I did this fourth because I wasn't sure how long the cutting process would take, and I didn't want an oil fire. I put the skillet on high heat, because I wanted a really good sear on the meat.
Step 5: Cook the sausage. I cooked the sausage first because I wanted the grease and oil from it to cook the chicken in. Take your time in adding it, spread the pieces out around the skillet, and just plain be careful. We're talking hot oil here. Stir and move the sausage as needed, but you don't have to get super frisky with it.
When I was done with the sausage, I used the tongs to pull it out of the skillet (because I wanted to save the grease) and transferred it to a paper plate with a few layers of paper towels on it to let it drain some. I wasn't interested in a super oily soup.
Step 6: Cook the chicken. Let the skillet get hot again, which is easy if you just leave it on while you're taking the sausage out, then repeat the process.
I'd like to point out that this by itself was delicious, and I'll be making it for dinner tonight with some rice.I also once again used the tongs to transfer the chicken out of the skillet and onto a plate with some paper towels to let the grease drain.
Step 7: Deglaze the pan. First off, I used a potholder and a can and carefully drained the grease and oil out of the can. I then returned the pan to the heat, gave it a few seconds to get hot again, then poured in some chicken stock and started scrubbing at it with the wooden spoon. This got all the tasty bits off of the bottom and sides of the skillet. I cut the heat and poured the contents of the skillet into the crock pot.
Step 8: In goes everything. Deglazed pan sauce, sausage, chicken, both bags of vegetables, both quarts of chicken stock or broth, and then the remaining spices (to taste). I turned on the slow cooker to high, then walked away.
Step 9: When hot, enjoy.
Made this a few weeks ago, forgot the milk but it came out beautifully. I suggest mild sausage though, as hot turned out a little bit much for my audience.
That looks absolutely delicious. Did the cheese cool fast enough to eat when the meat was cool, or was there disproportionate cooling?
The cheese was perfect. Melty and stringy in that mozzarella way, but not runny or anything like that.
Jay's Lazy Sunday
Frittata
Woke up, was hungry. Ever woke up and been hungry? It happened to me once!
The ingredients on this are super sloppy and flexible, because not everyone is going to want the same thing! I used onion, bell pepper, and a jalapeno, but potatoes, peas, carrots, garlic, tomatoes, anything could be used!
Equipment:
Stove
Knife
Cutting board
Pan (size of pan will depend on amount of ingredients)
Ingredients: (for mine only)
(1) Green bell pepper
(1) Jalapeno
(1) Slice of onion.
(3) Eggs
Salt
Pepper
Cheese
Salsa
Butter/oil
Preparation:
Step 1: Dice your vegetables. If you are putting any meat into the recipe, you'll want to have that cooking already while you dice the vegetables, then take them out and chop/dice/shred as necessary so that it mixes well with the vegetables.
Step 2: Add oil or butter to your pan and bring it up to temp, about medium to medium-high
Step 3: Dump your ingredients in and let them spread out cook. Stir them as needed to aid in even cooking and prevent sticking. You can also cover them if you so desire.
Step 4: Prepare the eggs. Just scrambling them and adding salt and pepper to taste is plenty fine.
Step 5: Bring it all together. Once the vegetables and other ingredients are cooked in the pan to your liking, get them spread out evenly and then pour the eggs in on top. Do not stir. Walk away for a bit.
Step 6: Once the eggs are cooked almost all the way through (the top can still be a bit runny), go ahead and carefully flip the frittata. You want the whole thing to go, as opposed to folding it or flipping pieces of it.
Step 7: Cook the other side. This won't take long. This is also a perfect time to add cheese to the top of the pan, added salt and pepper, and other ingredients like that.
Step 8: Slide it out of the pan, serve and enjoy! This is where I topped mine with salsa. It was delicious!
Frittata
Woke up, was hungry. Ever woke up and been hungry? It happened to me once!
The ingredients on this are super sloppy and flexible, because not everyone is going to want the same thing! I used onion, bell pepper, and a jalapeno, but potatoes, peas, carrots, garlic, tomatoes, anything could be used!
Equipment:
Stove
Knife
Cutting board
Pan (size of pan will depend on amount of ingredients)
Ingredients: (for mine only)
(1) Green bell pepper
(1) Jalapeno
(1) Slice of onion.
(3) Eggs
Salt
Pepper
Cheese
Salsa
Butter/oil
Preparation:
Step 1: Dice your vegetables. If you are putting any meat into the recipe, you'll want to have that cooking already while you dice the vegetables, then take them out and chop/dice/shred as necessary so that it mixes well with the vegetables.
Step 2: Add oil or butter to your pan and bring it up to temp, about medium to medium-high
Step 3: Dump your ingredients in and let them spread out cook. Stir them as needed to aid in even cooking and prevent sticking. You can also cover them if you so desire.
Step 4: Prepare the eggs. Just scrambling them and adding salt and pepper to taste is plenty fine.
Step 5: Bring it all together. Once the vegetables and other ingredients are cooked in the pan to your liking, get them spread out evenly and then pour the eggs in on top. Do not stir. Walk away for a bit.
Step 6: Once the eggs are cooked almost all the way through (the top can still be a bit runny), go ahead and carefully flip the frittata. You want the whole thing to go, as opposed to folding it or flipping pieces of it.
Step 7: Cook the other side. This won't take long. This is also a perfect time to add cheese to the top of the pan, added salt and pepper, and other ingredients like that.
Step 8: Slide it out of the pan, serve and enjoy! This is where I topped mine with salsa. It was delicious!