Something that's actually really amazing is a piece of dried beef (it comes in a little glass jar), then you smear cream cheese on it, put some scallions down and roll it up. Tastes amazing.
I'm making one of my favorite chicken dishes tonight. It's chicken and peppers in a red sauce, very tasty. This is how I make it:
2 # chicken breast tenderloin
1/4 # bacon
1/3 cp olive oil
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
1 tsp minced garlic
16oz hot salsa
0.5 cp dry white wine
1 tbsp chopped thyme
1 tbsp chopped oregano
0.25 cp chopped parsley
0.25 cp lt brown sugar
4 chicken bouillon cubes
1 tbsp Weber Kick'N Chicken seasoning
1 6oz can tomato paste
Distilled white vinegar
McCormick "Black & Red Pepper Blend" Hot Shot
Cajun seasoning
I heat the oil in my pan then add the chicken, after cutting it into bitesize pieces. I season it liberally with the McCormick pepper blend and cajun seasoning. I used to use McCormick Firey Five Pepper, but they discontinued that so I replaced it with the cajun seasoning. I let it fry a few minutes then flip. Season that side, fry a few minutes then take it out and set it aside.
Cut the bacon into small pieces and add that and the garlic to the chicken fatty oil. Fry it for about five minutes. Add everything else save the parsley, bell peppers and chicken. Mix well. Add the chicken back in and cook for twenty minutes on medium to medium/high heat (just shy of boiling) stirring every 5 minutes or so (else it'll burn to the pan.. learned that the hard way lol). While that cooks, dice up the peppers and after the twenty minutes, add the peppers and cook ten more minutes. Remove from heat and add the parsley and stir it all up well and serve.
The recipe I originally based it off of had it served over pasta, but I prefer to just eat it as is. My sister likes it with penne. *shrug*
I'm making one of my favorite chicken dishes tonight. It's chicken and peppers in a red sauce, very tasty. This is how I make it:
2 # chicken breast tenderloin
1/4 # bacon
1/3 cp olive oil
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
1 tsp minced garlic
16oz hot salsa
0.5 cp dry white wine
1 tbsp chopped thyme
1 tbsp chopped oregano
0.25 cp chopped parsley
0.25 cp lt brown sugar
4 chicken bouillon cubes
1 tbsp Weber Kick'N Chicken seasoning
1 6oz can tomato paste
Distilled white vinegar
McCormick "Black & Red Pepper Blend" Hot Shot
Cajun seasoning
I heat the oil in my pan then add the chicken, after cutting it into bitesize pieces. I season it liberally with the McCormick pepper blend and cajun seasoning. I used to use McCormick Firey Five Pepper, but they discontinued that so I replaced it with the cajun seasoning. I let it fry a few minutes then flip. Season that side, fry a few minutes then take it out and set it aside.
Cut the bacon into small pieces and add that and the garlic to the chicken fatty oil. Fry it for about five minutes. Add everything else save the parsley, bell peppers and chicken. Mix well. Add the chicken back in and cook for twenty minutes on medium to medium/high heat (just shy of boiling) stirring every 5 minutes or so (else it'll burn to the pan.. learned that the hard way lol). While that cooks, dice up the peppers and after the twenty minutes, add the peppers and cook ten more minutes. Remove from heat and add the parsley and stir it all up well and serve.
The recipe I originally based it off of had it served over pasta, but I prefer to just eat it as is. My sister likes it with penne. *shrug*
Ayyy I made something somewhat similar tonight. Chicken creole, where you basically just throw a bunch of garlic, onion, pepper and chicken into a pan with tomato sauce and seasonings until it turns into awesome.
Rollback Post to RevisionRollBack
And who are you, the proud lord said, that I must bow so low?
Only a cat of a different coat, that's all the truth I know.
In a coat of gold or a coat of red, a lion still has claws,
And mine are long and sharp, my lord, as long and sharp as yours.
And so he spoke, and so he spoke, that lord of Castamere,
But now the rains weep o'er his hall, with no one there to hear.
Yes now the rains weep o'er his hall, and not a soul to hear.
I'm making one of my favorite chicken dishes tonight. It's chicken and peppers in a red sauce, very tasty. This is how I make it:
2 # chicken breast tenderloin
1/4 # bacon
1/3 cp olive oil
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
1 tsp minced garlic
16oz hot salsa
0.5 cp dry white wine
1 tbsp chopped thyme
1 tbsp chopped oregano
0.25 cp chopped parsley
0.25 cp lt brown sugar
4 chicken bouillon cubes
1 tbsp Weber Kick'N Chicken seasoning
1 6oz can tomato paste
Distilled white vinegar
McCormick "Black & Red Pepper Blend" Hot Shot
Cajun seasoning
I heat the oil in my pan then add the chicken, after cutting it into bitesize pieces. I season it liberally with the McCormick pepper blend and cajun seasoning. I used to use McCormick Firey Five Pepper, but they discontinued that so I replaced it with the cajun seasoning. I let it fry a few minutes then flip. Season that side, fry a few minutes then take it out and set it aside.
Cut the bacon into small pieces and add that and the garlic to the chicken fatty oil. Fry it for about five minutes. Add everything else save the parsley, bell peppers and chicken. Mix well. Add the chicken back in and cook for twenty minutes on medium to medium/high heat (just shy of boiling) stirring every 5 minutes or so (else it'll burn to the pan.. learned that the hard way lol). While that cooks, dice up the peppers and after the twenty minutes, add the peppers and cook ten more minutes. Remove from heat and add the parsley and stir it all up well and serve.
The recipe I originally based it off of had it served over pasta, but I prefer to just eat it as is. My sister likes it with penne. *shrug*
Sounds good, too bad I really hate bell peppers lol. Might try it and substitute the bell peppers for something else
Yea, I'm sure something else could substitute. The recipe I started with for this originally was quite different, I got it from a grocery store. It was using prosciutto and a white sauce base but I kept tweaking things until I got it to where I liked it. That's the fun part about cooking; experimenting
Speaking of bell peppers; my ex girlfriend's four year old kid is weird. We go grocery shopping and she'll pass the chocolate and chips aisle without batting an eyelash but when we get to produce aisle, she has to have a green pepper. Eats it like an apple, lol.
IKR. Right now I'm really in the mood for a stromboli, but when I stopped at the supermarket where I normally grab 'em there was none to be found (at least none of the pepperoni ones, they had the spinach ones but I don't like 'em since they're too creamy). Shame, since the stromboli comes in large enough portions that I can make two meals outta' 'em.
Something that's actually really amazing is a piece of dried beef (it comes in a little glass jar), then you smear cream cheese on it, put some scallions down and roll it up. Tastes amazing.
Like this with cream cheese in the rolls.
And who are you, the proud lord said, that I must bow so low?
Only a cat of a different coat, that's all the truth I know.
In a coat of gold or a coat of red, a lion still has claws,
And mine are long and sharp, my lord, as long and sharp as yours.
And so he spoke, and so he spoke, that lord of Castamere,
But now the rains weep o'er his hall, with no one there to hear.
Yes now the rains weep o'er his hall, and not a soul to hear.
addicted to Orange Juice.. kk
PVP Legend
same. I probably eat like 20 a day lol
Gaming PC Specs - Intel i5-2500K ~ ASUS P8P67M-Pro ~ Hyper 212+ ~ MSI GTX 970 OC ~ 8GB DDR3 Ram ~ 250GB Samsung EVO 850 ~ 500GB HardDrive ~ XFX 550w PSU ~ Fractal Core 1000 ~ Windows 8.1 ~ Samsung P2350 1080p Soon upgrading to GTX 1080/R9 490X + 1440p 144Hz
Macbook Pro 15" Retina - Intel i7 ~ 8GB Ram ~ Nvidia GT 650M ~ 256GB SSD ~ 2880 by 1800 Screen <3
I'm making one of my favorite chicken dishes tonight. It's chicken and peppers in a red sauce, very tasty. This is how I make it:
2 # chicken breast tenderloin
1/4 # bacon
1/3 cp olive oil
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
1 tsp minced garlic
16oz hot salsa
0.5 cp dry white wine
1 tbsp chopped thyme
1 tbsp chopped oregano
0.25 cp chopped parsley
0.25 cp lt brown sugar
4 chicken bouillon cubes
1 tbsp Weber Kick'N Chicken seasoning
1 6oz can tomato paste
Distilled white vinegar
McCormick "Black & Red Pepper Blend" Hot Shot
Cajun seasoning
I heat the oil in my pan then add the chicken, after cutting it into bitesize pieces. I season it liberally with the McCormick pepper blend and cajun seasoning. I used to use McCormick Firey Five Pepper, but they discontinued that so I replaced it with the cajun seasoning. I let it fry a few minutes then flip. Season that side, fry a few minutes then take it out and set it aside.
Cut the bacon into small pieces and add that and the garlic to the chicken fatty oil. Fry it for about five minutes. Add everything else save the parsley, bell peppers and chicken. Mix well. Add the chicken back in and cook for twenty minutes on medium to medium/high heat (just shy of boiling) stirring every 5 minutes or so (else it'll burn to the pan.. learned that the hard way lol). While that cooks, dice up the peppers and after the twenty minutes, add the peppers and cook ten more minutes. Remove from heat and add the parsley and stir it all up well and serve.
The recipe I originally based it off of had it served over pasta, but I prefer to just eat it as is. My sister likes it with penne. *shrug*
Ayyy I made something somewhat similar tonight. Chicken creole, where you basically just throw a bunch of garlic, onion, pepper and chicken into a pan with tomato sauce and seasonings until it turns into awesome.
And who are you, the proud lord said, that I must bow so low?
Only a cat of a different coat, that's all the truth I know.
In a coat of gold or a coat of red, a lion still has claws,
And mine are long and sharp, my lord, as long and sharp as yours.
And so he spoke, and so he spoke, that lord of Castamere,
But now the rains weep o'er his hall, with no one there to hear.
Yes now the rains weep o'er his hall, and not a soul to hear.
Sounds good, too bad I really hate bell peppers lol. Might try it and substitute the bell peppers for something else
Gaming PC Specs - Intel i5-2500K ~ ASUS P8P67M-Pro ~ Hyper 212+ ~ MSI GTX 970 OC ~ 8GB DDR3 Ram ~ 250GB Samsung EVO 850 ~ 500GB HardDrive ~ XFX 550w PSU ~ Fractal Core 1000 ~ Windows 8.1 ~ Samsung P2350 1080p Soon upgrading to GTX 1080/R9 490X + 1440p 144Hz
Macbook Pro 15" Retina - Intel i7 ~ 8GB Ram ~ Nvidia GT 650M ~ 256GB SSD ~ 2880 by 1800 Screen <3
Yea, I'm sure something else could substitute. The recipe I started with for this originally was quite different, I got it from a grocery store. It was using prosciutto and a white sauce base but I kept tweaking things until I got it to where I liked it. That's the fun part about cooking; experimenting
Speaking of bell peppers; my ex girlfriend's four year old kid is weird. We go grocery shopping and she'll pass the chocolate and chips aisle without batting an eyelash but when we get to produce aisle, she has to have a green pepper. Eats it like an apple, lol.
Craving food that's not in the house suck
IKR. Right now I'm really in the mood for a stromboli, but when I stopped at the supermarket where I normally grab 'em there was none to be found (at least none of the pepperoni ones, they had the spinach ones but I don't like 'em since they're too creamy). Shame, since the stromboli comes in large enough portions that I can make two meals outta' 'em.