A couple rules of my household:
I cook with the best ingredients I can find. I love fresh from my garden or from a local farmers market. We eat mostly Paleo for me and low carb for my husband. This is not always easy because my passion are potatoes. But I try. I hope you enjoy what is on my table!
WATCHING TOO MANY EPISODES OF "CHOPPED"
Yesterday I came home and decided to just make dinner out of what I had available in the refrigerator, sort of my own "Chopped Basket" only just what I could see before me.
I enjoy that show and watch it often on the Food Net Work Channel., so maybe it was the glass of wine that promoted me to take this challenge or just from my depression over the gray skies that have socked up in for days, anyway it was fun!
These were the ingredients that I had:
A package of organic boneless, skinless, chicken thighs, several slices of bacon, left over Parsnip Mushroom Soup, and about half of a head of cabbage. Hummm?????
Well here is what I did and it was very good. In fact my husband begged me to please write down this recipe so I would make it again. (Something that does not happen often in our household.)
I preheated the oven to 350 degrees.
Then I rinsed off the chicken and carefully wrapped each piece in one piece of bacon. The bacon I had cooked in the microwave about 4 minutes, so it was still very limb but gave it a head start on the cooking process.
I did secure the bacon with a toothpick. I proceeded to roll the chicken/bacon packets in almond meal. I try to eat gluten free, not to follow any trend it just is better for me. I had put 1 Tablespoon of salt, one teaspoon of fresh ground pepper and 1 teaspoon of grounded turmeric in the almond flour mixture as well.
The I placed them on a wire cooking rack( that is like cooling rack), and on a baking sheet. I had lightly oiled this with coconut oil, and placed the chicken in the oven to cook for about 50 minutes.
I sliced and chopped the cabbage into even slices and placed them in a skillet on the stove that I had melted about 4 Tablespoons into. When the cabbage had softened and was evenly coated with the
butter, I added about 2 cups of my left over, homemade parsnip soup and lightly salted and peppered the mixture. I let all this simmer away on the stove for about 30 minutes.
When I took the chicken packages out I was afraid it was going to be dry. So I poured the cabbage mixture into a baking dish and added the chicken packets. I then shredded great Irish cheddar over the top.
I put it into the oven until the cheese had melted the dish was delightfully bubbling. So I was not chopped! At least not by the only judge tasting it....my husband.
This is a dish I will repeat!!....well maybe.
FEBRUARY 23FREEZER TO TABLE RIB EYES AND MUSHROOMS
Last night the wind was howling and the temperatures were dropping. We had planned on going into Louisville and grapping a quick bite to eat and watching the Indiana Hoosiers play basketball. (Randy and I both went to IU and I have a strong family connection with the University)
But as plans go, we both just did not want to brave the weather. I had not defrosted any meat for dinner. However, I had two organic grass feed Rib-Eye Steaks in the freezer. I had been listening to The Test Kitchen on NPR just the previous week and they did a trial test session on whether cooking Rib -Eyes from a fresh or frozen state was tastier. To my surprise, the frozen ones won!
So there you go. I searched the internet for recipes and actually found quite a few. I combined several and the steaks were wonderful!! Unfortunately I was so hungry I forgot to take pictures!!
Here is what I did .....try it you will like it!!
Cast Iron Baked Rib Eye with Baby Portabella Mushrooms
PRE HEAT THE OVEN TO 400 Degrees
Take the steaks out of the freezer and remove them from the packaging. This may be a bit tricky, I had to dip the packaging in cold water to loosen it.
I then sprayed the bottom of my cast iron skillet with Coconut Oil. I have used Olive Oil and butter before as well. I then seasoned each steak with fresh ground sea salt and pepper.
I then drizzled some Olive Oil over the top of each of them. (About 1/2 teaspoon)
For the mushrooms, I really like the taste of fresh baby portabellas. I used one small container of whole mushrooms, cleaned them gently, using a Scott towel and then sliced them into even bites.
I put the mushrooms in a glass bowl and drizzled about 1 Tablespoon of Olive Oil and mixed it with
a spoon so they would be evenly coated.
I then put the steaks into the cast iron skillet and added the mushrooms on top. Do not cover. I turned the steaks halfway through and that turned the mushrooms as well.
I have found 25 minutes is good for my liking, but a lot depends on how thick the steaks are and how
you like yours cooked.
Anyway, the combination of the mushrooms and steaks was very delicious. I just added a side of steamed green beans and we had a meal! From Freezer to Table in about 35 minutes,