A new recipe I think you guys might like. Chicken and Waffles, and as you can see above, it’s in video form and starring Stella! We created the video for a contest being held by one of our favorite stores, Fresh & Easy, thinking it would be fun and give me an excuse to use the new camera (more about that later) for video.
I’m super pleased with how it turned out. Turns out, Fresh & Easy like it too. That contest we entered? We are a finalist with this video. All finalists win something, but we have a shot at the grand prize of $1,000 worth of groceries!
Did you like it? Are you on Facebook? Would be awesome if you gave us a vote! You can do that here. Ours is the entry, bottom right.
For those of you that aren’t playing the home game, I’ve been in the process of catching up with Dr. Who. It’s taken me a few months to get through season 5, but I finally did last week. Not only that, but we’ve been recording season 6 from BBC America so that when I did finally get through season 5 we’d be ready!
Also, Stella has been working through here 40×40 list, and thought Dr. Who night would be a great time to clear another 2 items from her list; cooking all of the 10 most difficult recipes according to Epicurious. On for last night were numbers 6 and 8, paella and baked alaska. (Read on…)
I’m a fan of salads as you already know. A good portion of the recipes that I have posted here are salad related after all. What I’m not a big fan of is the same old thing. The salad above is good example of that. Just your old pal Don, thinkin’ outside the box again.
Needs
The Steps
Steam your broccoli and zucchini until just tender, about 6 minutes. Immediately submerse into a ice water bath to stop the cooking. Add those to a bowl that has the rest of your ingredients except the dressing. Add the dressing, toss to coat.
Store this in the fridge for an hour or two to let the dressing really soak in, toss occasionally.
If you are serving this with fish, chicken or pork, I would dress it sweet. With everything else, go with a simple vinegar and oil.
So rare that I get to cook anymore. Well, I’m still cooking, but it’s boring stuff. This was fun! Also, this wasn’t what I intended to prepare (it was going to be Chicken with Black Bean Salsa), so all the better. Ready? Hit it for the recipe!
It’s that crazy time of the year in the United States again. It starts Thursday with our traditional day of over-eating and football, continuing into a weekend filled with packed malls and bargain-hunter clogged roads. At least, a nice bowl of soup should help you to relax.
One thing that I do every year is say I’m going to make turkey stock with the bones and carcass from the Thanksgiving bird. Into bags the parts go, then into the freezer to wait for me to pull them out and create stock.
Who’s with me?
In reality, the bones and parts usually end up the trash, without so much as a drop of stock being made. This year, I changed that, and early to boot since our traditional meal will include Prime Rib, not turkey. So, we had turkey this weekend, and from the pieces and parts, I created one bad ass stock. Are you ready?
The Stock
Put everything in your largest stock pot. Add water to cover. Bring to a boil then reduce heat to a simmer. How long depends on how much parts you put in. 2-3 hours would be a good place to start. If you are going to make soup with this now, continue on, otherwise get it cold ASAP. You can store it in Mason jars (even frozen) for use later.
The Soup
Pretty vague, right? I know. It’s time for you to get a little creative in the kitchen. This is something that is impossible to screw up, so go crazy!
Want spinach, tomatoes and beans? Go! More traditional carrots, celery and rice? Sure. All starch with potatoes, noodles and barley? You can do that too! The stock is, essentially, a blank canvass ready to accept whatever flavors you want to through at it. Go nuts, have fun and get the rest of the family involved. I can practically guarantee that you won’t screw it up!
This work is licensed under a Creative Commons Attribution-Share Alike 3.0 United States License.
Feel free to use my stuff, just Be sure to let me know.
