What are you cooking?

[Fish Fan1]

Heart attack on a plate!

You got that right lol!

Diet starts Monday

 

[jaylach]

You got that right lol!

Diet starts Monday

Just like one of my favorite comfort foods which is Fettuccine Alfredo with grilled chicken and broccoli. As my cholesterol and blood pressure are fine at my ripe old age of 70 years I just don't worry much about it. I more live to eat than eat to live. If I can't eat what I enjoy what is the sense?

Other than that I'm grumbling at myself for forgetting to label a few items. Got in an Omaha Steaks order yesterday that contained 2 chicken Cordon Bleu and 2 chicken breasts stiffed with spinach, asparagus and feta cheese. Both are really good but I forgot to label when unpacking so I have no idea which is which as they look the same. Good thing I REALLY like them both.

 

[Fish Fan1]

@jaylach I get it lol! I just made homemade alfredo sauce over penne the other night, with a nice pan seared chicken breast on top, and a side of broccoli for my dear wife, because I hate broccoli lol! Maybe not the heathiest yet again, but alfredo is super easy, my wife loves it, so it seemed like the right idea at the time. I also live to eat, not to live, friend

Haha, I love chicken cordon bleu and other stuffed chickens, pretty much stuffed anything. Sounds like you have a good problem at hand

Happy eating!

 

[jaylach]

@jaylach I get it lol! I just made homemade alfredo sauce over penne the other night, with a nice pan seared chicken breast on top, and a side of broccoli for my dear wife, because I hate broccoli lol! Maybe not the heathiest yet again, but alfredo is super easy, my wife loves it, so it seemed like the right idea at the time. I also live to eat, not to live, friend

Haha, I love chicken cordon bleu and other stuffed chickens, pretty much stuffed anything. Sounds like you have a good problem at hand

Happy eating!

If you like stuffed chicken try this one...

I enjoy cooking and experimenting with food. I had a thought that worked out REALLY well! The recipe follows. This is for one serving so just expand the amounts according to the number of people involved.
Ingredients:
1 Boneless chicken breast pounded flat for stuffing and rolling.
2 TBs cream cheese
1/2 cup minced red onion, shrooms and bell peppers combined.
2 tsp fresh chopped basil.
1/2 cup of your favorite BBQ sauce.
2 slices of bacon.
Combine cream cheese, basil, bell peppers, shrooms and onions. Spread on flattened chicken breast and roll and tuck the ends. Wrap with the bacon strips. Secure with toothpicks. Let it all sit in the fridge for about an hour to allow the cheese mixture to blend and mellow.
Pre-heat oven to 375 degrees. Cook the chicken for 30 minutes. Remove from oven and brush with BBQ sauce. Cook for another 10 minutes. Increase oven temp to broil and remove chicken. Brush again with BBQ sauce and return to oven for 5 minutes. Let stand for a few minutes to allow the cheese mix to set.
As a note I used a Gothom ceramic slotted griddle to cook the chicken as shown in the following image. The slotted surface makes so that you do not have to 'flip' the chicken as there is air flow through the slots of the pan. I LOVE this grill!

Here is an image of the finished bird.

 

[fishorama]

That sounded really good...until you got to BBQ sauce, lol. Not a fav here or at least some I've tried.

@Beastije I had to look up your ajvar. My husband is not an eggplant fan but when our friends were visiting, we went out for Indian food. 1 of the dishes he liked was eggplant! So there's hope for a new veggie in our future, lol.

 

[MaloK]

 

[Fish Fan1]

If you like stuffed chicken try this one...

I enjoy cooking and experimenting with food. I had a thought that worked out REALLY well! The recipe follows. This is for one serving so just expand the amounts according to the number of people involved.
Ingredients:
1 Boneless chicken breast pounded flat for stuffing and rolling.
2 TBs cream cheese
1/2 cup minced red onion, shrooms and bell peppers combined.
2 tsp fresh chopped basil.
1/2 cup of your favorite BBQ sauce.
2 slices of bacon.
Combine cream cheese, basil, bell peppers, shrooms and onions. Spread on flattened chicken breast and roll and tuck the ends. Wrap with the bacon strips. Secure with toothpicks. Let it all sit in the fridge for about an hour to allow the cheese mixture to blend and mellow.
Pre-heat oven to 375 degrees. Cook the chicken for 30 minutes. Remove from oven and brush with BBQ sauce. Cook for another 10 minutes. Increase oven temp to broil and remove chicken. Brush again with BBQ sauce and return to oven for 5 minutes. Let stand for a few minutes to allow the cheese mix to set.
As a note I used a Gothom ceramic slotted griddle to cook the chicken as shown in the following image. The slotted surface makes so that you do not have to 'flip' the chicken as there is air flow through the slots of the pan. I LOVE this grill!

Here is an image of the finished bird.
View attachment 366693

You had me at bacon Looks great, I'll give that a try!

 

[Beastije]

That sounded really good...until you got to BBQ sauce, lol. Not a fav here or at least some I've tried.

@Beastije I had to look up your ajvar. My husband is not an eggplant fan but when our friends were visiting, we went out for Indian food. 1 of the dishes he liked was eggplant! So there's hope for a new veggie in our future, lol.

Ajvar is a dip, it does not actually taste like eggplant, more like bell peppers that are spicy. It is great with meatballs for example. But it is a good stepping stone towards eggplant. I also do the Greek one, melitzanosalata, baked eggplant, sans the peel, with yoghurt and peppers and garlic in a food processor. Also a good stepping stone

 

[fishorama]

Thanks, Beastije, I'll look those up. He's had baba ghanoush & liked it I think, until he knew it had eggplant, lol. Like you said, baby steps To me eggplant doesn't have too much of a strong taste but each of us can have different food issues

 

[fishorama]

I forgot to say we're having green salad, multi-beans & corn muffins tonight. My husband made the salad, I made the muffins & zapped the beans so not too much work for either of us

 

[jaylach]

Thanks, Beastije, I'll look those up. He's had baba ghanoush & liked it I think, until he knew it had eggplant, lol. Like you said, baby steps To me eggplant doesn't have too much of a strong taste but each of us can have different food issues

Just an odd thing about eggplant. Most would think it to be a vegetable but it is actually classified as a berry as are tomatoes.

Anyway eggplants are something that I don't do. I actually like as something like Eggplant Parmesan as long as someone else makes it. There are other dishes I like with it but doing eggplant properly is a knack that takes practice and I'm not good at it. I've heard that dusting with salt helps as it pulls out some of the water content but I'm just not interested enough to play with it. If done properly the texture is sort of nice but the things are bland and most flavor comes from what it is combined with.

Eggplant is just not something that has ever grabbed my curiosity.

 

[MaloK]

The only way I like Eggplants, is in large 2 inches thick slices grilled on the BBQ and covered with Craft original BBQ sauce mixed with a little brown sugar, soy sauce and garlic. Make sure the grill leaves dark browned marks and the sauce caramelize during cooking. It make a very nice sidekick for a good steak.

 

[Beastije]

I completely agree with you guys, the eggplant itself is never going to be a star of any meal. But, I have this approach of "why not" instead of why. Many people go "why would I add it then, if it doesnt taste particularly well and has a bland texture" but that is exactly where I ask why would NOT I add it, for these exact reasons.
I am all about volume eating, adding mass to a meal to make it look fuller, to make it fill you for longer. That is why eggplant for example is a staple in my kitchen, especially in winter. It goes to every curry, stew, ratatouille like meal. I am more careful about adding it to my roasted vegetables though, as that one requires a bit more work.
Todays late lunch (4pm) was a spread made with eggplant, leftover yoghurt dip I made for roasted vegetables the other day, and a tofu I had opened. Was not what the greeks would make (missing the roasted bell pepper and onion/garlic, since I used powder as I was lazy) but I enjoyed it anyway. With some sunflower seeds, argula, carrots and cucumber. Does not look awesome

 

[gwand]

I smoke eggplant and then purée it with extra virgin olive oil, clove of garlic, some tahini and lemon juice. Then get pita bread and start dipping. It’s called Baba Ganoush, a middle eastern dish.

 

[jaylach]

The only way I like Eggplants, is in large 2 inches thick slices grilled on the BBQ and covered with Craft original BBQ sauce mixed with a little brown sugar, soy sauce and garlic. Make sure the grill leaves dark browned marks and the sauce caramelize during cooking. It make a very nice sidekick for a good steak.

I never cared for Kraft BBQ. Even though I doctor a little my go to is Bulls Eye. My preference is Bull's Eye Hot & Spicy but it isn't available here so I get the Original and heat it up with some cayenne. My backup would be KC Masterpiece.

I smoke eggplant and then purée it with extra virgin olive oil, clove of garlic, some tahini and lemon juice. Then get pita bread and start dipping. It’s called Baba Ganoush, a middle eastern dish.

I LOVE Tahini especially as a sauce for things like a Gyro. Speaking of a Gyro a fast food place in the States, Arby's, actually makes one that is pretty good. They even use lamb which is proper.

Of course I could be totally wrong. Is Tahini what is used in Greek Tzatziki sauce. I'm just not sure how to spell and both, on searches, look to be related... sort of. Actually I think I'm wrong as tzatziki is more of a dill, cucumber and yogurt sauce. LOL! I just totally confused myself which seems to happen more and more often... Actually I think I have no idea as to Tahini except that it is often used in humus.

LOL! I almost deleted the second half of this post from @gwand quote on but figured someone might get a chuckle from my total confusion.