Thursday, February 09, 2006
Well, I know you all wanted to know what I fixed for "supper" tonight:
As usual, start with 4 tablespoons of olive oil and a large wooden spoon of garlic in a hot skillet! I love garlic!
· Season 8 chicken strips with fresh ground pepper and cayenne pepper
· Fry to a golden brown and then salt – remove, cut into julienne strips and set aside
· Chop up one fresh squash, half of yellow and half orange or red pepper, large stalk of broccoli, large portion of a head of cauliflower, and a whole medium sized onion
· Pour chopped pieces into the same skillet, adding small amount of olive oil if needed
· Stir mixture in the hot oil and season the vegetables with salt and fresh ground pepper
· Turn the heat off as soon as the vegetables begin to soften – leave them between crunchy and done
· Add the cooked chicken to the top of the steaming veggies
Wait for the chicken to re-gain heat from the steam and then serve. No other side disk is necessary if you are going for low-carb.
I forgot to mention the Flying Dog "In Heat Wheat" I had during the cooking process - good too!
Well, retiring we haven't had to break open the beanie weenies nor the dog food. We still have enough money left to eat pretty well from time-to-time.
This menu was a wonderful (if I do say so myself) surf and turf fettuccine. If you are interested, and I promise it's delicious, here are the particulars:
· Grill a nice rib-eye steak (you can eat the juicy fatty parts with a Killian while you work if you like) and cut into small thin bite-size strips and set aside. Season the steak as you would to eat it alone. I used salt, pepper, and garlic powder.
· Cut 4 to 6 scallops into ½” bite-sized pieces (I used pre-cooked).
· Cut 3 or 4 large shrimp into ½” bite-sized pieces (I used pre-cooked) and season with salt, pepper, and cayenne pepper (a dash on one side, or do both if you prefer more spicy taste) and set aside.
· Cook shell pasta for the recommended 12 minutes in water with a little salt and teaspoon of cooking oil (keeps it from sticking). When done, drain and set aside.
· Heat a jar of mushroom fettuccine sauce with a small jar of cooked mushrooms.
· In a large skillet on high heat, cook onions, fresh garlic, and dried red tomatoes (4 or 5 large pieces) until the onions begin to soften.
· Add in the seafood and cook until the water from the seafood cooks off. Just before this happens, add in the steak pieces.
· As soon as the skillet ingredients are thoroughly heated, pour into the pasta.
· Stir in the fettuccine sauce and mix thoroughly.
· Serve and stand by for the compliments.
Just before your taste buds think they can stand no more, you’ll hit a dried tomato and they’ll swoon from the great sweet taste.
Begin by baking a large potato (around 45 minutes on 425). While that is happening chop up one of your favorite color bell peppers (yellow was my choice tonight), half a large onion, some sun-dried tomatoes, and about a cup of mushrooms and set aside.
When the potato is done, leave in the oven and turn heat down to 375 and pop in about 4 crescent rolls for 11 to 13 minutes.
Cut 6 large shrimp and 6 large scallops in half and season with salt, pepper, and McCormick's Crushed Red Pepper. If the shrimp and scallops are fresh, put them in the following first for about 3 or 4 minutes per side. If the shrimp is pre-cooked or thawed, place in after the second step below.
· Heat large skillet and olive oil and generous scoop of diced garlic.
· Place the chopped bell pepper, onion, dried tomatoes, and mushrooms in the center of the skillet
· Place the shrimp and scallops around the outer edge of the skillet
· Cook up the moisture that comes from the shrimp and scallops and then toss and mix the vegetables with the seafood. Be careful to leave the vegetables somewhat firm!
Serve the cooked mixture with half the baked potato and 2 of the crescent rolls.
A garden salad is optional, but the above is plenty of food for two – with some left over!
Oh yes, you must have a Blue Moon, in a frosted mug, on the side as you cook.
DAMN THE CARBS!
· Cook bow-tie pasta for 12 minutes, drain, add small amount of olive oil and set aside
· On low heat prepare one jar of Bertolli 4 cheese alfredo sauce and set aside
· On high heat, sauté half a large onion, raw mushrooms, dried tomatoes, and fresh garlic in olive oil, cyan pepper, salt, and course ground pepper.
· Drop in about 18 de-veined and halved large to medium raw shrimp when onions begin to soften
· Sprinkle shrimp with lemon juice and cook until they turn orange/pink (about 6 minutes or less)
· Pour mixture into the drained pasta
· Immediately add the alfredo sauce and mix thoroughly
Serve in bowl.
Serve with your choice of bread (preferably with hard crust for dipping) and a saucer of olive oil mixed with salt and course pepper.
Serve with a nice white wine of choice (we only had Tennessee Valley muscadine, a little sweet, but enjoyable.
I love the sweet taste of something cooked with pineapple:
- Cook 3 cups of toasted almond rice pilaf using olive oil instead of butter (about 20 to 22 minutes) - set aside.
- Heat 4 to 6 tablespoons of olive oil, crushed garlic, and hot sauce.
- Add three raw chicken cubed breast, salt and pepper, and brown.
half of one red bell pepper
half of one yellow or orange bell pepper
handful of Julianne carrots
half red onion
handful of raw sweet snap peas
about 10 stalks of raw baby asparagus
- Pour in about 3/4 cup of stir fry sauce and boil about 5 minutes
- Pour in one small can of pineapple wedges including juice and cook for about 10 more minutes or until green vegetables are to your liking.
Serve in bowl over rice or in a place with the rice on the side. It's great!