Hello Messy Chefs everywhere
Dinner tonight is a mouthful for sure. Took a basic RR recipe that I saw on the FN today and added my own twist..chicken and sun dried tomatoes. Verdict still out. Looks kind of green, but hey we'll see.....
Taste test...Well it definately is very green in color. Added a few mint leaves to pesto, may be too overpowering, I think. Really kind of disappointing. Also used WW pasta for the first time. As an aside, I notice that a box of the much more expensive WW pasta has only 14.5 oz, vs 16 oz of good old Muellers pasta of the same variety. Hmmm..
The WW Pasta definately took longer to cook, at least for me. I was trying to get the same softness of regular pasta, but doesn't happen that way with WW. Don't think I like the mint in it..
too strong..not horrible, but strong. I will still do leftovers tomorrow at work.
Kitchen is in a state of disarray. Lots of green blobs all over the stove etc. Guess that means even though the food wasn't quite what I thought it would be, the mess lived up to my name.
Yah!!!
Take care and keep messing up those kitchen
MMC
Saturday, August 28, 2010
Monday, June 7, 2010
Enchilada Monday
Hola Messy Chefs
Today, by my decree, is Enchilada Monday. I have slaved to make Enchilada Verde tonight.
This consists of ground beef, onions, garlic, sharp cheddar, Velveeta, cream of chicken soup, evaporated milk and corn tacos that I actually toasted up in a bit of oil in a frying pan ( and most amazing of all...I didn't burn myself . See, miracles do happen!!)
I also added pimentos and diced green chiles to the cheese sauce. I also added a bit of hot sauce and crushed red peppers for a little kick.
Taste update to follow.
Mess update below:
Burnt cheese sauce, so had to make only half as much as recipe called for. (Burned on the bottom, because I was not paying attention to the sauce.) Chopped stuff (ie: garlic, onion, grated cheese ) scattered all over the floor. Typical for me. However, I did not grate my fingers when I grated the cheeses ( Yeah !! I think a firstfor me), and didn't really burn myself at all. All in all a decent cooking experience. The taste report is on the way....
Taste update:
Ok I guess. About a C+ on the scale. Not because of my cooking, but just not nearly as good as the picture and description of the recipe seemed. Have leftovers for tomorrow and also a serving for my special taster.
Don't think I will make this again. Very disappointed in the taste, considering all the work involved.
I wish you all a very tasty and messy good evening...
MMC
Today, by my decree, is Enchilada Monday. I have slaved to make Enchilada Verde tonight.
This consists of ground beef, onions, garlic, sharp cheddar, Velveeta, cream of chicken soup, evaporated milk and corn tacos that I actually toasted up in a bit of oil in a frying pan ( and most amazing of all...I didn't burn myself . See, miracles do happen!!)
I also added pimentos and diced green chiles to the cheese sauce. I also added a bit of hot sauce and crushed red peppers for a little kick.
Taste update to follow.
Mess update below:
Burnt cheese sauce, so had to make only half as much as recipe called for. (Burned on the bottom, because I was not paying attention to the sauce.) Chopped stuff (ie: garlic, onion, grated cheese ) scattered all over the floor. Typical for me. However, I did not grate my fingers when I grated the cheeses ( Yeah !! I think a firstfor me), and didn't really burn myself at all. All in all a decent cooking experience. The taste report is on the way....
Taste update:
Ok I guess. About a C+ on the scale. Not because of my cooking, but just not nearly as good as the picture and description of the recipe seemed. Have leftovers for tomorrow and also a serving for my special taster.
Don't think I will make this again. Very disappointed in the taste, considering all the work involved.
I wish you all a very tasty and messy good evening...
MMC
Monday, May 17, 2010
It's catfish tonight y'all
Hello Messy Chefs everywhere..
Tonight is catfish monday. I am doing fried catfish, roasted garlic ( organic) potatoes and a stir fry veggie of zucchini and squash. My oh my must get cooking
OK Eating now. Took about an hour to prep, cook and get eating. Potatoes take about 45 to 50 min in 450 degree oven. I use a recipe I found in Cooks Country magazine. Garlic roasted potatoes can be tricky..garlic burns, taters not crisp ets. Their recipe comes out great every time..brown, crispy, garlicky and just plain yummy.
Zucchini and squash are also organic. Just a simple dice and sauted in garlic and oil on the stove. I need to remember to use a bigger skillet. Crowding the veggies results in steamed veggies , not
stir fried.
Catfish...YUMO...I finally think I have it down. Not greasy, burnt, under or over cooked. Just nice and flaky. Not a hard crust, like beer batter fish though. A light breading of cornmeal, flour and spices and cooked over a bit of oil over medium-ish heat. Too much and it burns, too low and it gets greasy. It's a trial and error thing. And goodness knows, I am still trying. I did well today, but who knows, next time I am burn the whole damn thing :)
That's it for now for all you Messy Chef's out there.
Keep cooking and remember....
It's good to be messy.
MMC
Tonight is catfish monday. I am doing fried catfish, roasted garlic ( organic) potatoes and a stir fry veggie of zucchini and squash. My oh my must get cooking
OK Eating now. Took about an hour to prep, cook and get eating. Potatoes take about 45 to 50 min in 450 degree oven. I use a recipe I found in Cooks Country magazine. Garlic roasted potatoes can be tricky..garlic burns, taters not crisp ets. Their recipe comes out great every time..brown, crispy, garlicky and just plain yummy.
Zucchini and squash are also organic. Just a simple dice and sauted in garlic and oil on the stove. I need to remember to use a bigger skillet. Crowding the veggies results in steamed veggies , not
stir fried.
Catfish...YUMO...I finally think I have it down. Not greasy, burnt, under or over cooked. Just nice and flaky. Not a hard crust, like beer batter fish though. A light breading of cornmeal, flour and spices and cooked over a bit of oil over medium-ish heat. Too much and it burns, too low and it gets greasy. It's a trial and error thing. And goodness knows, I am still trying. I did well today, but who knows, next time I am burn the whole damn thing :)
That's it for now for all you Messy Chef's out there.
Keep cooking and remember....
It's good to be messy.
MMC
Tuesday, April 27, 2010
Tuesday, March 30, 2010
I love Chocolate Pudding
Hello to all you messy chefs!
Tonight I made smothered steak, and for dessert homemade chocolate pudding. Unfortunately the pudding has to cool, so it will not be ready till late tonight. That means I will have to take it to work with me in the am to try it. But of course I am totally confident it will be delish!!
Just ate my ss a few minutes ago. Yummy to the tummy.
I am not sure how other people cook, but for me, I like to pretty much have everything chopped, measured, portioned, opened and ready to go. I know you have to do that for stir fry and quick meals, but I find it easier to do that always when I cook. I also like to line everything up on the counter next to the stove in the order that I add to the pan.
Being that I am the Messy Chef, this sort of contains the mess. After I chop, measure, weigh, trim or whatever else I must do, I clean as I go. I am still messy, I just try to keep it under control.
I haven't cooked much for the last couple weeks. Tonight was lots of fun. I don't know why sometimes I choose to eat out. There is not much out there that is better than what I can make at home. I guess convenience plays a part. I mean most frozen dinners take 5 minutes or less.
Tonight's dinner took probably 2 to 2 1/2 hrs to prepare. Plus I had to clean all the mess. Of course once the dinner is on the stove, it simmers by itself for 70 min or so. Cooking the noodles to go with it is a no brainer. And chopping veggies etc is soothing, especially when listening to music and taking my time. I don't know, it is confusing for me. My cooking is much better, but after a long day at work, the microwave offers quite a lot. A big dilema for me.
Take care
MMC
Tonight I made smothered steak, and for dessert homemade chocolate pudding. Unfortunately the pudding has to cool, so it will not be ready till late tonight. That means I will have to take it to work with me in the am to try it. But of course I am totally confident it will be delish!!
Just ate my ss a few minutes ago. Yummy to the tummy.
I am not sure how other people cook, but for me, I like to pretty much have everything chopped, measured, portioned, opened and ready to go. I know you have to do that for stir fry and quick meals, but I find it easier to do that always when I cook. I also like to line everything up on the counter next to the stove in the order that I add to the pan.
Being that I am the Messy Chef, this sort of contains the mess. After I chop, measure, weigh, trim or whatever else I must do, I clean as I go. I am still messy, I just try to keep it under control.
I haven't cooked much for the last couple weeks. Tonight was lots of fun. I don't know why sometimes I choose to eat out. There is not much out there that is better than what I can make at home. I guess convenience plays a part. I mean most frozen dinners take 5 minutes or less.
Tonight's dinner took probably 2 to 2 1/2 hrs to prepare. Plus I had to clean all the mess. Of course once the dinner is on the stove, it simmers by itself for 70 min or so. Cooking the noodles to go with it is a no brainer. And chopping veggies etc is soothing, especially when listening to music and taking my time. I don't know, it is confusing for me. My cooking is much better, but after a long day at work, the microwave offers quite a lot. A big dilema for me.
Take care
MMC
Monday, February 22, 2010
Sad and depressing this week for the MMC
Mom was in the hospital with COPD/Bronchitis etc. She had gotten a cold and of course it went straight to her lungs. A long and tired few days. I did find an very nice Indian restaurant where she lives though.
Hopefully will be getting back to cooking very soon. The nice thing is that I can make a lovely mess whether I cook or bring food home. ( Indian rice can just fly all over the counter and rug when you spill it.)
Messes every where.
Best messes to everyone.
MMC
Hopefully will be getting back to cooking very soon. The nice thing is that I can make a lovely mess whether I cook or bring food home. ( Indian rice can just fly all over the counter and rug when you spill it.)
Messes every where.
Best messes to everyone.
MMC
Saturday, February 13, 2010
OMG Pudding lovers unite!!
Well Well Messy Chefs Everywhere:
I have finally scored with this pudding. I am totally in awe. I did not think I could ever make anything that required egg yolks, tempering ( though it's not called that exactly) and adding cling wrap to avoid "film" on my food. I cannot believe how simple, easy and delicious this dessert was.
It was so fun to make ( and messy of course). Once I added the chocolate into the eggs ( which by the way is where the tempering comes in, I added the warmed milk/chocolate/sugar mixture a little at a time to make sure the eggs in the pudding did not curdle. ) Once I added it all back into the saucepan to bring to a boil and thicken, boy oh boy it was magic. I was amazed that I, me myself and I could make this happen...of course science plays a big game in all of this, but I prefer to take all the credit myself. ( After all I am not Alton Brown...though I like to watch him on tv, and I wish I knew as much as him. I just like to see things come together.:) )
Anyway I had to chill the pudding last night. I finally tried it this evening. Boy oh Boy. Yummmmmmo. I don't think I even knew what real chocolate pudding tasted like.
It's funny, you know, I wasn't a big pudding fan. But of course my only real experience with pudding is jello pudding snacks for 100 calories or less. What a shame. Not that JPS taste bad so much as real pudding tastes sooooo much better. I have been settling for so long. Not that its JPS fault, mind you. I was the sucker that bought and consumed it. I wanted to "save calories and time". In this modern world I think that's what we are all convinced and told this is what we must want to do.
However I have to sometimes wonder...how much have we gained and how much have we lost.
Food for thought...
Nite nite all
MMC
I have finally scored with this pudding. I am totally in awe. I did not think I could ever make anything that required egg yolks, tempering ( though it's not called that exactly) and adding cling wrap to avoid "film" on my food. I cannot believe how simple, easy and delicious this dessert was.
It was so fun to make ( and messy of course). Once I added the chocolate into the eggs ( which by the way is where the tempering comes in, I added the warmed milk/chocolate/sugar mixture a little at a time to make sure the eggs in the pudding did not curdle. ) Once I added it all back into the saucepan to bring to a boil and thicken, boy oh boy it was magic. I was amazed that I, me myself and I could make this happen...of course science plays a big game in all of this, but I prefer to take all the credit myself. ( After all I am not Alton Brown...though I like to watch him on tv, and I wish I knew as much as him. I just like to see things come together.:) )
Anyway I had to chill the pudding last night. I finally tried it this evening. Boy oh Boy. Yummmmmmo. I don't think I even knew what real chocolate pudding tasted like.
It's funny, you know, I wasn't a big pudding fan. But of course my only real experience with pudding is jello pudding snacks for 100 calories or less. What a shame. Not that JPS taste bad so much as real pudding tastes sooooo much better. I have been settling for so long. Not that its JPS fault, mind you. I was the sucker that bought and consumed it. I wanted to "save calories and time". In this modern world I think that's what we are all convinced and told this is what we must want to do.
However I have to sometimes wonder...how much have we gained and how much have we lost.
Food for thought...
Nite nite all
MMC
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