And I'm back with another chicken recipe! This one's pretty easy. :-)
1. Take your chicken breasts and cut them as though you were going to butterfly them. However, don't cut them all the way through. You are ultimately going to "stuff" them so you'll fold the chicken back over the ingredients.
2. "Stuff" your chicken with 2% cheddar or 2% pepper jack cheese. Fold back over so that the cheese is in the middle of the chicken breast.
3. Preheat a skillet or cast iron pan with olive oil. As with yesterday, try to use regular olive oil as opposed to extra virgin.
4. Season your chicken breasts. You want to season with salt, black pepper, and a little bit of garlic powder. I prefer kosher salt. Great flavor and not super expensive. If you're using garlic salt (as opposed to powder), skip the salt.
5. Sear each side of the chicken breast until brown. Probably about 3 minutes on each side with a hot pan.
6. After you sear the chicken, turn the heat down to medium or medium low and leave the chicken in the pan.
7. Dump an entire can of Rotel into the pan. I like the "Hot" version, but "Mild" or "Original" will also work just fine.
8. Drain a can of diced tomatoes. Dump the drained tomatoes into the pan with the Rotel and chicken.
9. Cover and let simmer in the pan with the chicken until the chicken is completely cooked. Probably another 5-8 minutes.
10. Serve with a tossed green salad over brown rice. Layer the rice, chicken breast and top with some of your sauce.
This one's pretty easy and also relatively quick. Should be simple enough to do after work. :-)
Happy cooking!
Monday, August 9, 2010
Sunday, August 8, 2010
How many ways can you cook a chicken breast?
I lied. I wasn't back "sooner than later." I have an excuse. I'm getting married! Since Chef Boyar-Reid and I have gotten engaged, lots has happened. Life, you might say, has happened. Our big day is December 18th. We can't wait! I can't believe that it is already August.
Another development is our decision to build a house. YAY! We are super excited but now suddenly feel loads of our disposable income is no longer "disposable." It is making it's way into our savings accounts. Which brings me to my post today.
Did you know that you can get chicken breasts for $1.99/pound? Fresh, all natural chicken breasts. This equates to filling meals all at relatively low costs. Which finally means, more left over to feed the pig. Who doesn't want that in this economy anyway?!
So... since we've been cooking so much chicken lately, I've had to get creative so as not to be bored to tears with it. Not to mention, Chef Boyar-Reid has always been a beef eater. Creative chicken recipes are a necessity!
My next few posts will likely be about chicken and my creative chicken recipes. Here's one of our recent favorites...
Parmesan Crusted Lemon Chicken
1. Get a couple of bowls or pie pans out. Fill one with a couple of beaten eggs to use as an "egg wash." Fill the other with grated parmesan cheese, a little bit of garlic powder, a little bit of flour, and a very small amount of cayenne or chili powder. Make sure to mix these ingredients together.
*Tip: Do not use garlic salt in the mixture and do not preseason your chicken breasts with salt. Parmesan cheese is very salty on it's own, and preseasoning with salt will result in something that will taste way too salty.
2. Preheat a cast iron pan with olive oil. Use regular olive oil if possible. It has a higher burn point.
3. Dip the chicken breasts in the egg wash. Make sure all sides are covered. The egg wash will help the parmesan mixture to stick.
4. Dredge the chicken breasts in the parmesan mixture making sure to cover all sides.
5. Take the chicken breasts and put them in the hot pan. Sear the chicken breasts on each side for about 5 minutes per side.
6. Keep a lid over the chicken. It will keep steam in making the chicken cook more quickly and stay more moist and juicy.
7. Throughout the cooking process, open the lid and squeeze lemon juice into the pan. This will infuse the lemony flavor and help keep the chicken moist.
8. Once cooked, serve with steamed veggies or a salad and some wild rice.
More chicken ideas to come...
Bon appetit!
Another development is our decision to build a house. YAY! We are super excited but now suddenly feel loads of our disposable income is no longer "disposable." It is making it's way into our savings accounts. Which brings me to my post today.
Did you know that you can get chicken breasts for $1.99/pound? Fresh, all natural chicken breasts. This equates to filling meals all at relatively low costs. Which finally means, more left over to feed the pig. Who doesn't want that in this economy anyway?!
So... since we've been cooking so much chicken lately, I've had to get creative so as not to be bored to tears with it. Not to mention, Chef Boyar-Reid has always been a beef eater. Creative chicken recipes are a necessity!
My next few posts will likely be about chicken and my creative chicken recipes. Here's one of our recent favorites...
Parmesan Crusted Lemon Chicken
1. Get a couple of bowls or pie pans out. Fill one with a couple of beaten eggs to use as an "egg wash." Fill the other with grated parmesan cheese, a little bit of garlic powder, a little bit of flour, and a very small amount of cayenne or chili powder. Make sure to mix these ingredients together.
*Tip: Do not use garlic salt in the mixture and do not preseason your chicken breasts with salt. Parmesan cheese is very salty on it's own, and preseasoning with salt will result in something that will taste way too salty.
2. Preheat a cast iron pan with olive oil. Use regular olive oil if possible. It has a higher burn point.
3. Dip the chicken breasts in the egg wash. Make sure all sides are covered. The egg wash will help the parmesan mixture to stick.
4. Dredge the chicken breasts in the parmesan mixture making sure to cover all sides.
5. Take the chicken breasts and put them in the hot pan. Sear the chicken breasts on each side for about 5 minutes per side.
6. Keep a lid over the chicken. It will keep steam in making the chicken cook more quickly and stay more moist and juicy.
7. Throughout the cooking process, open the lid and squeeze lemon juice into the pan. This will infuse the lemony flavor and help keep the chicken moist.
8. Once cooked, serve with steamed veggies or a salad and some wild rice.
More chicken ideas to come...
Bon appetit!
Friday, March 12, 2010
Back in the Saddle with a Quick and Easy Breakfast
Okay, people. Long over due doesn't even begin to describe it. If you're still here, thanks. If not, I can't blame you!
I'm back in the saddle with a super easy breakfast. Figured I better work my way back into this blogging thing carefully. :-)
1/2 cup of plain yogurt
6 frozen strawberries, no sugar added (NSA)
10 frozen blueberries, NSA
1 Tbsp honey
8 raw almonds
3/4 cup of milk
Blend to perfection.
See, wasn't that easy? Maybe a little too easy. I'll be back sooner than later this time.
Happy Friday, folks!
I'm back in the saddle with a super easy breakfast. Figured I better work my way back into this blogging thing carefully. :-)
1/2 cup of plain yogurt
6 frozen strawberries, no sugar added (NSA)
10 frozen blueberries, NSA
1 Tbsp honey
8 raw almonds
3/4 cup of milk
Blend to perfection.
See, wasn't that easy? Maybe a little too easy. I'll be back sooner than later this time.
Happy Friday, folks!
Sunday, January 10, 2010
Cowtown Grill - Beer Can Chicken
Happy Sunday afternoon, readers!
I'm on a long drive back to Cowtown from Roswell and am excited to offer my first post regarding grilling. "Cowtown Grilling" comes to you complements of self proclaimed "Chef Boyar-Reid." Since we live a very traditional life, wherein the man does the outdoor cooking and the kitchen is my terrain, he will be assisting me with grilling posts.
Last Saturday Chef Boyar-Reid figured that roasting a chicken over the fire might make a nice dinner while watching Texas Tech's bowl game. Here's how the roasted chicken came to be incredibly delicious, straight from the horse's mouth. Please note that we have a stand for making Beer Can Chicken. While this is not required it is very helpful and can be found for just a few dollars at your local grocery store.
1. Clean the bird. We picked a bird with a "Pop-Up Timer." This is very helpful, because it is hard to tell when the chicken is done. This does the work for you.
2. Put the chicken on the beer can stand after getting the stand set up. Cut an inch off the top of the beer can you are using. Different flavors of beer will change the taste of the chicken. We just used a regular domestic, in our case Colorado Kool-Aid is the choice.
3. Marinate the chicken with olive oil and a chicken seasoning or spice blend. We used Savory Spices' blend, Reid also suggests "Kickin' Chicken." Add lemon pepper, kosher salt, and dried basil.
4. Take one lemon and cut it in half. Squeeze one half all over the chicken. With the other half, turn inside out and place on top of the chicken (where the neck would be). This allows the juice to drain out over the chicken while cooking and adds great flavor to the chicken breasts.
5. Using "charwood" (the chef's recommendation over standard charcoal), slow cook the chicken for an hour to an hour and a half, or until the Pop-Up Timer says it's ready. Make sure to have enough charwood to allow for cooking over this long period and that will stay at a hot temperature. Ideally you are able to keep the grill at about 300 degrees for the cooking period.
6. The chef also suggests a cast iron smoking box filled with your choice of wood chips. In this case, Jack Daniels Barrel Chips were used. Be sure to rotate the bird 360 degrees over the course of the cooking time to ensure an even roast.
7. Once your bird is ready, let it rest for 5 to 10 minutes, then serve warm along with your favorite sides.
Beer Can Chicken can also be done with a BBQ basting, which would take the place of the above mentioned marinade. Note that this basting will make your bird look nearly black when it is done cooking, so don't automatically assume that your bird is burned. Chances are good that it's not!
I know this is a very technique sensitive post so feel free to write me with questions or comments. I'll have Chef Boyar-Reid answer them as quickly as possible. This is definitely one of our favorite grilling meals!
Enjoy!
I'm on a long drive back to Cowtown from Roswell and am excited to offer my first post regarding grilling. "Cowtown Grilling" comes to you complements of self proclaimed "Chef Boyar-Reid." Since we live a very traditional life, wherein the man does the outdoor cooking and the kitchen is my terrain, he will be assisting me with grilling posts.
Last Saturday Chef Boyar-Reid figured that roasting a chicken over the fire might make a nice dinner while watching Texas Tech's bowl game. Here's how the roasted chicken came to be incredibly delicious, straight from the horse's mouth. Please note that we have a stand for making Beer Can Chicken. While this is not required it is very helpful and can be found for just a few dollars at your local grocery store.
1. Clean the bird. We picked a bird with a "Pop-Up Timer." This is very helpful, because it is hard to tell when the chicken is done. This does the work for you.
2. Put the chicken on the beer can stand after getting the stand set up. Cut an inch off the top of the beer can you are using. Different flavors of beer will change the taste of the chicken. We just used a regular domestic, in our case Colorado Kool-Aid is the choice.
3. Marinate the chicken with olive oil and a chicken seasoning or spice blend. We used Savory Spices' blend, Reid also suggests "Kickin' Chicken." Add lemon pepper, kosher salt, and dried basil.
4. Take one lemon and cut it in half. Squeeze one half all over the chicken. With the other half, turn inside out and place on top of the chicken (where the neck would be). This allows the juice to drain out over the chicken while cooking and adds great flavor to the chicken breasts.
5. Using "charwood" (the chef's recommendation over standard charcoal), slow cook the chicken for an hour to an hour and a half, or until the Pop-Up Timer says it's ready. Make sure to have enough charwood to allow for cooking over this long period and that will stay at a hot temperature. Ideally you are able to keep the grill at about 300 degrees for the cooking period.
6. The chef also suggests a cast iron smoking box filled with your choice of wood chips. In this case, Jack Daniels Barrel Chips were used. Be sure to rotate the bird 360 degrees over the course of the cooking time to ensure an even roast.
7. Once your bird is ready, let it rest for 5 to 10 minutes, then serve warm along with your favorite sides.
Beer Can Chicken can also be done with a BBQ basting, which would take the place of the above mentioned marinade. Note that this basting will make your bird look nearly black when it is done cooking, so don't automatically assume that your bird is burned. Chances are good that it's not!
I know this is a very technique sensitive post so feel free to write me with questions or comments. I'll have Chef Boyar-Reid answer them as quickly as possible. This is definitely one of our favorite grilling meals!
Enjoy!
Friday, January 8, 2010
Pan Seared Pork
Happy New Year, readers!
I hope that your 2010 is off to a great start. If you're like me at all, the holidays likely put a damper on making cooking fun for just a little while. This week I've started to get back into the swing of things. My apologies for the recent hiatus. I hope that together we can make 2010 a very successful year in the kitchen!
This past week, I decided to make pork, green beans, and salad for dinner one night. Did I mention I'm trying to trim the carbs so that my pants button? At any rate, here's how it went.
I decided to pan sear the pork, prior to baking in the oven until fully cooked. In doing so, I learned a very valuable lesson. While eating the pork, I realized that it was strangely tougher and chewier than pork loins of the recent past. After asking Reid what he thought might be wrong, we realized that the one thing I had done different this time was the pan searing.
Moral of the story... the pork was "strangely tougher and chewier" because the pan searing phase of my prep occurred for too long and at too low a temperature. When pan searing pork, or any other meat for that matter, the key is high temperature, short sear time. The main purpose of searing is to lock in essential juices in the meat. This is quickly accomplished at high temperatures.
It is worth noting that when pan searing with olive oil be certain to use use standard olive oil as opposed to Extra Virgin olive oil. The "Extra Virgin" type has a much lower burn point, and this is critical to be aware of when working with higher pan temperatures than normal.
Don't be afraid to try new things in the kitchen this year. And don't expect that everything I post will be a success story. If it were, I wouldn't be learning anything and I wouldn't be helping to keep you from making the same mistake in your own kitchens.
Have a "sear"iously great weekend!
I hope that your 2010 is off to a great start. If you're like me at all, the holidays likely put a damper on making cooking fun for just a little while. This week I've started to get back into the swing of things. My apologies for the recent hiatus. I hope that together we can make 2010 a very successful year in the kitchen!
This past week, I decided to make pork, green beans, and salad for dinner one night. Did I mention I'm trying to trim the carbs so that my pants button? At any rate, here's how it went.
I decided to pan sear the pork, prior to baking in the oven until fully cooked. In doing so, I learned a very valuable lesson. While eating the pork, I realized that it was strangely tougher and chewier than pork loins of the recent past. After asking Reid what he thought might be wrong, we realized that the one thing I had done different this time was the pan searing.
Moral of the story... the pork was "strangely tougher and chewier" because the pan searing phase of my prep occurred for too long and at too low a temperature. When pan searing pork, or any other meat for that matter, the key is high temperature, short sear time. The main purpose of searing is to lock in essential juices in the meat. This is quickly accomplished at high temperatures.
It is worth noting that when pan searing with olive oil be certain to use use standard olive oil as opposed to Extra Virgin olive oil. The "Extra Virgin" type has a much lower burn point, and this is critical to be aware of when working with higher pan temperatures than normal.
Don't be afraid to try new things in the kitchen this year. And don't expect that everything I post will be a success story. If it were, I wouldn't be learning anything and I wouldn't be helping to keep you from making the same mistake in your own kitchens.
Have a "sear"iously great weekend!
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