heathrowga: (Default)
 How I love your Cacciatore Simmer Sauce. It allows me to just cook a few chicken breasts simply in olive oil with only salt and pepper, slice then up once done, add the sauce to the warrm pan for a few minutes, serve over linguini, and everyone eats happily.  From start to finish, it takes 25 minutes in the kitchen. It's so cheap and it tastes like I've cooked for much longer.

It's so simple that I made it tonight as well as a big pot of homemade spaghetti sauce.  Tom and I had the chicken cacciatore. The kids had spaghetti. The extra spaghetti sauce will be used for two extra meals in the future. The chicken cacciatore will be for three lunches in the future for Tom. (I had chicken and ground beef that had to be used up tonight that didn't get used during the previous week since i had six days straight of migraines.  My desire and aptitude for cooking go right out the window when my brain is that cattywampus.)

Bundt!

Jan. 16th, 2008 03:11 pm
heathrowga: (Alton Brown)
I now own a Bundt pan.

Recipe me!
heathrowga: (Default)
While we were visiting my dad and his wife, she made Paula Deen's "Gooey Cake" for dessert one night.

After you look at that recipe, you'll agree she was trying to kill us off with a coronary.
heathrowga: (Default)
I just put [profile] mrs__smith 's recipe for chicken a la slacker in the crockpot. :)  One chicken on sale for $.79/lb plus a cheap $1 bottle of italian dressing.  Let's see what happens! :)

In solidarity with [personal profile] geobabe1, I found a crock pot liner in my pantry and used it. Water conservation FTW!
heathrowga: (Default)
Right now, I have the beginnings of chicken stock (to become chicken soup) on the stove. The chicken should be finished cooking in about 1.5 hours.  Should I start the soup immediately once the chicken is cool enough to shred, or should I wait until an hour before we'll eat? I'm thinking that if I can let the soup simmer all day and add the egg noodles at the very end, it would be tasty.  Or am I missing something?

Here's the recipe: http://www.chow.com/recipes/10846

(I've never made chicken soup from scratch before. I know, I'm a slacker.)
heathrowga: (Default)
Here's the recipe I use for yellow rice and chicken: http://heathrow.livejournal.com/230529.html?thread=1482369#t1482369
heathrowga: (Default)
(Since comment notifications are being somewhat cattywampus):
[livejournal.com profile] traceroo - Here's the recipe for Arroz Con Pollo: http://www.livejournal.com/users/heathrow/230529.html?thread=1482369#t1482369
[livejournal.com profile] gulfsidebo - Here's the recipe for Ropa Vieja: http://www.livejournal.com/users/heathrow/230529.html?thread=1481857#t1481857 (Note that I tend to use less oil than the 1c listed in the recipe. How much? Not really sure - I don't really measure with recipes that I've made this many times.)
heathrowga: (Default)
I'm planning on making this recipe this weekend: http://www.americastestkitchen.com/recipe.asp?recipeids=1587&iSeason=5 (Thai-Style Chicken with Sweet and Sour Dipping Sauce). It sounds yummy except for one concern...

My hubby and I don't eat seafood. I'm a bit nervous about the fish sauce in the dipping sauce:
Dipping Sauce
1 teaspoon red pepper flakes
3 small cloves garlic , minced or pressed through garlic press (1 1/2 teaspoons)
1/4 cup distilled white vinegar
1/4 cup lime juice from 2 to 3 limes
2 tablespoons fish sauce
1/3 cup granulated sugar

Any substitutions you can think of? The smell of fish is generally enough to turn my stomach, so I'm hesitant to try a dash of the fish sauce. :/

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heathrowga

August 2010

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