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Posts Tagged ‘Dinner’

Baked Salmon with Peppered Green Beans

In Fish, For Dinner on March 31, 2012 at 8:58 pm

20120331-205502.jpg

Baked Salmon

You’ll need:

  • 1 fillet of salmon
  • lemon juice
  • garlic powder
  • honey
  • cracked black pepper
What to do:
  1. Marinate the salmon in the ingredients in orange in a bowl for at least an hour.
  2. Place salmon on aluminum foil, cover with excess marinade, and seal the foil like a neat little envelope.
  3. Bake on 375 degrees for 35-45 minutes, until easily flaked with a fork.
  4. Enjoy

Peppered Green Beans

You’ll need:

  • green beans
  • onion (sliced)
  • olive oil
  • garlic (or garlic powder/salt)
  • red and black pepper
  • brown sugar
What to do:
  1. Put a little olive oil in a large pan on medium high (6).
  2. Add the green beans and onions and season with all the ingredients in blue.
  3. Stir-fry for ~2 minutes.
  4. Add a a couple teaspoons of water and cover to steam for about 3 more minutes.
  5. Enjoy

Cost: ~$9

Serving size: 1

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Steak Fajitas

In Beef on March 22, 2012 at 9:43 pm

20120322-214721.jpgSteak Fajitas

You’ll need:

  • 1.5lb thin cut steak (sirloin works well)
  • salt and pepper to taste
  • garlic powder
  • oil for frying
  • tortillas
What to do:
  1. Fry on medium-high (6-6.5) with a tiny bit of oil in a large pan stirring constantly for 4 minutes
  2. Enjoy

Quacamole Salad

    Shout out to sous chef MarcPaperScissor for the guacamole salad.
  • fresh lettuce
  • avocado
  • onions
  • tomatoes
  • green and yellow peppers
  • cucumbers
  1. Chop everything
  2. Mash it up in a big bowl
  3. Refrigerate for an hour for best result

MMM! EASY!

Cost: ~$12

Serving size: 3-4

Spicy Italian Sausage

In Pork on March 21, 2012 at 11:01 pm

Spicy Italian Sausage

You’ll need:

  • 1.5 lbs Italian sausage
  • whole wheat penne pasta
  • jar of your favorite tomato sauce
  • cherry tomatoes
  • green pepper
  • onion
  • salt and pepper to taste
What to do:
Get out a large pot, a large pan, and a medium pan. You are going to want to have all three going at the same time to get the timing right.
  1. Chop the onion and pepper and fry with a little oil on low until onions are translucent 
  2. Boil water with a little salt and olive oil in and add the pasta
  3. Fry the sausages in a pan on medium heat (5), turning frequently for about 9-10 minutes
  4. When the pasta is ready, pour in the onions and peppers and top with cherry tomatoes and sauce
  5. Cut up the sausage into chunks
  6. Enjoy

Cost: ~$15

Serving size: 5

Caribbean Coconut Chicken

In Chicken, For Dinner on March 19, 2012 at 9:35 pm

Caribbean Coconut Chicken

You’ll need:

  • 1 lb chicken tenders
  • panko bread crumbs
  • shredded sweetened coconut
  • 1 egg
  • milk (almond or coconut will work)
  • orange juice
  • salt and pepper to taste
  • oil for frying
What to do:
  1. Mix the ingredients in orange in a bowl.
  2. Mix the bread crumbs, coconut, and salt and pepper in a separate bowl.
  3. Dip the chicken tenders in the egg mixture
  4. Then dip them in the bread crumb mixture
  5. Fry on medium-low (3-3.5) with olive oil in a large pan
  6. Flip after about 7-8 minutes or until a nice golden brown
  7. Enjoy

Balsamic Dijon Salad:

    Shout out to sous chef MarcPaperScissor for the sald creation.

  • fresh lettuce
  • avocado
  • onions
  • tomatoes
  • green and yellow peppers
  • cucumbers

Dressing

  • lemon juice
  • salt
  • olive oil
  • balsamic dressing
  • Dijon mustard
  • garlic

Chop it all up and mix the dressing ingredients. Enjoy

MMM! EASY!

And we had leftovers.

Cost: ~$12

Serving size: 2

Mexican Fiesta

In Vegetarian/Vegan on March 22, 2011 at 6:38 pm

Delicious. Vegan. Easy.

Mexican Pizzas and Tempeh Tacos

Ingredients:

Mexican Pizzas

  • Hard Tortillas
  • Refried Beans
  • Salsa
  • Veggie Cheese
  • Black Olives
  • Tomatoes
  • Green Onion

Put refried beans between two tortillas. Put salsa and veggies on top. Put in the oven for about 8-11 minutes on 350 degrees.

Tacos

  • Tempeh
  • Taco Seasoning
  • Onion powder, chili powder, salt
  • Lettuce
  • Avocado Salad
    • Onions
    • Tomatoes,
    • Avocado
    • Lemon juice
    • Salt
    • Olive oil
  • Vegan sour cream
  • Taco Shells

Chop some onions and put them in a greased pan on medium-high (5-6). When they turn translucent crumble up your brick of tempeh and stir frequently. After about 7-8 minutes mix in your taco seasoning and water and continue to stir. Let that reduce and allow the tempeh to absorb all the flavor.  Warm the taco shells in the (toaster) oven. ENJOY!

MMM! EASY!

And we had leftovers.

Cost: ~$20

Supreme Pizza

In Vegetarian/Vegan on March 17, 2011 at 2:55 pm

Despite being supreme this pizza is actually vegan. Everything is substitute and it was delicious.

Ingredients:

  • pizza crusts
  • tomato sauce
  • vegan “cheese”
  • mushrooms
  • green peppers onions
  • black olives
  • vegan sausage and pepporoni

Bake for 10-12 minutes on 350.

Easy, fun, delicous.

Fed three people and we had left over ingredients.

Cost= $20

Baked Chicken

In Chicken on January 23, 2010 at 2:27 pm

Welcome back my friends to the show that never ends. We’re so glad you could attend. Come inside, come inside.
Rob’s Gotta Eat is BACK!

My new theme this semester is SIMPLICITY. Which translates to as INEXPENSIVE as possible.

You’d be surprised how just a little salt and pepper can go a long way.

Boy Rood and Michaella came over to join us for this one, however she is a vegetarian. So while she had her grilled cheese, we  chowed down on some breasts.

Serving Size: 4 Men

Total Prep/Cook Time: 20 min

Ingredients:

  • Chicken Breasts
  • Worcestershire Sauce
  • Cayenne Pepper
  • Montreal Chicken Seasoning
  • Dried Minced Onions

Marinate meat for as long as possible. Place them on a baking sheet (sprayed with non stick) and into the oven preheated to 420 degrees. Cook for about 15-20 minutes depending on size of breasts. Serve with corn and baked beans.

SIMPLE.

Total Cost per Person: $ 3

Signature Top Round

In Beef on January 22, 2010 at 5:54 pm

Welcome back my friends to the show that never ends. We’re so glad you could attend. Come inside, come inside.
Rob’s Gotta Eat is BACK!
After a vigorous finals week, a lengthy winter break, and a dedicated start to this new semester, I’m ready to upload a few meals again.

My new theme this semester is SIMPLICITY. Which translates to as INEXPENSIVE as possible.

You’d be surprised how just a little salt and pepper can go a long way.

Serving Size: 3 Men

Total Prep/Cook Time: 15-20 min

Ingredients:

  • Top Round
  • Salt and Pepper
  • Signature Steak Sauce

Marinate the meat over night (if you can; the longer the better). Season with salt and pepper on both sides before placing it on the grill at 325 degrees. Cook for about 7-9 minutes depending on thickness. No finished product picture because we devoured it!

SIMPLE.

Total Cost per Person: $ 3

Bacon-wrapped Chicken Breasts

In Chicken on January 22, 2010 at 5:49 pm

Welcome back my friends to the show that never ends. We’re so glad you could attend. Come inside, come inside.
Rob’s Gotta Eat is BACK!
After a vigorous finals week, a lengthy winter break, and a dedicated start to this new semester, I’m ready to upload a few meals again.

My new theme this semester is SIMPLICITY. Which translates to as INEXPENSIVE as possible.

You’d be surprised how just a little salt and pepper can go a long way.

Serving Size: 3 Men

Total Prep/Cook Time: 15-20 min

Ingredients:

  • Chicken Breasts
  • Garlic Salt and Pepper
  • Bacon

Season with garlic salt and pepper on both sides, then wrap the bacon around in sort of a spiral pattern (however you can get the most coverage). Place them on a baking sheet (sprayed with non stick) and into the oven preheated to 400 degrees. Cook for about 10-12 minutes depending on thickness. Serve with corn and green beans.

SIMPLE.

Total Cost per Person: $ 3

Pork Party

In Pork on January 22, 2010 at 5:42 pm

Welcome back my friends to the show that never ends. We’re so glad you could attend. Come inside, come inside.
Rob’s Gotta Eat is BACK!
After a vigorous finals week, a lengthy winter break, and a dedicated start to this new semester, I’m ready to upload a few meals again.

My new theme this semester is SIMPLICITY. Which translates to as INEXPENSIVE as possible.

You’d be surprised how just a little salt and pepper can go a long way.

Serving Size: 3 Men

Total Prep/Cook Time: 15-20 min

Ingredients:

  • Pork Loin (cut into medallions)
  • Garlic Salt and Pepper

Season with garlic salt and pepper on both sides before placing them on a baking sheet lined with foil (and sprayed with nonstick) and place them in the oven 400 degrees. Cook for about13 minutes depending on thickness. Serve with spinach and baked beans.

SIMPLE.

Total Cost per Person: $ 3

Simply Pork Loin

In Pork on January 22, 2010 at 5:29 pm

Welcome back my friends to the show that never ends. We’re so glad you could attend. Come inside, come inside.
Rob’s Gotta Eat is BACK!
After a vigorous finals week, a lengthy winter break, and a dedicated start to this new semester, I’m ready to upload a few meals again.

My new theme this semester is SIMPLICITY. Which translates to as INEXPENSIVE as possible.

You’d be surprised how just a little salt and pepper can go a long way.

Serving Size: 3 Men

Total Prep/Cook Time: 15-20 min

Ingredients:

  • Pork Loin (cut into medallions)
  • Salt and Pepper
  • Worcestershire Sauce

Marinate the meat over night (if you can; the longer the better). Season with salt and pepper on both sides before placing them on the grill at 325 degrees. Cook for about 5-6 minutes each side depending on thickness. Serve with corn and green beans.

SIMPLE.

Total Cost per Person: $ 3

Balsamic Vineagarette Chicken and Corn on the Cob

In Chicken on November 18, 2009 at 4:53 am

FINALS!

Hawaiian Chicken and Rice

In Chicken on November 18, 2009 at 4:50 am

FINALS ! FINALS FINALS!

Top Round

In Beef on November 7, 2009 at 3:07 am

These bad boys were chilling in my freezer for far too long, they must be cooked.

Marinated the heavy slabs  of meat and some veggies in my own special little blend of simple ingredients and it came out great, a real hit!

Rob’s Gotta Eat Original

Serving Size: 3 Men

Total Prep/Cook time: 25 min

Ingredients

  • 2 FAT top round steaks
  • Worcestershire sauce
  • lime juice
  • dried minced onions
  • garlic salt
  • onions and peppers

Marinate the goods in the stuff for as long as you can.  Fire up the grill to 325 degrees and cook everything for about 6-7 minutes on each side (depending on thickness)

For the fries, just slice you potatoes about 1/6 of an inch thick and place them on a greased baking sheet. Use what ever spices you like here really. I go with garlic salt, a little blackened seasoning (for a kick), maybe a little crushed black pepper. Put them in the oven on 400 degrees for about 9 minutes and then flip them and top with a little brown sugar. Pop them back in for about 5 more minutes, keeping an eye on them. PRIME TIME!

Average Cost per Person:~$3-4

NY Strip AGAIN!

In Beef on November 7, 2009 at 3:05 am

DRY SPICE RUB! OH BABY! This is a Rob’s Gotta Eat original.

Publix had these nice NY strips. I simply couldn’t resist!

Serving Size: 3 Men

Total Prep/Cook time: 20 min

Ingredients

  • 3 NY strip steaks
  • 1 tbsp cinnamon
  • 1 tbsp blackened seasoning
    • salt, paprika, cayenne pepper, onion and garlic powder, black pepper, oregano, thyme
  • 1 tbsp John Henry Texas Rob
    • sugar, salt, brown sugar, paprika, smoke flavor, garlic and onion powder, lemon oil
  • 2-3 tbsp McCormick Spicy Montreal Steak Rub

Mix the ingredients and pour them over the steak. Rub it in thoroughly with your fingers on all sides. Fire up the grill to 325 degrees and cook for about 4-5 minutes each side, depending on thickness. Easy!

Served with corn and grilled onions and peppers.

Average Cost per Person:~$3-4

NY Strip Steaks with Potato Party

In Beef on November 2, 2009 at 11:00 pm

Speedy post, so I can catch up.

NY Strip steaks on sale at Publix. I stocked up so don’t worry I’ll teach you how to make this one soon.

The sweet potato fries have become a daily thing.

Average Cost per Person:~$4-5

Loaded Burgers with Sweet Potato Fries

In Beef on November 2, 2009 at 10:57 pm

Speedy post, so I can catch up.

I’ll give you a little more info here cause I know it looks interesting.

Ingredients:

  • 90/10!!!!! Ground Sirloin (on SALE!)
  • chorizo, chopped
  • red onion, chopped
  • green pepper, chopped
  • ricotta cheese, fresh grated
  • bread crumbs
  • onion(and/or)garlic powder
  • McCormick hamburger spice mix
  • baby swiss
  • bacon
  • toasted onion rolls
  • sweet potatoes

Average Cost per Person:~$4-5

Cheese Steak with Sweet Potato Fries

In Beef on October 31, 2009 at 12:54 am

Speedy post, so I can catch up.

Philly Cheese Steaks and Sweet Potato Fries!

Average Cost per Person:~$4

Northern Italian Chicken and Corn Pasta

In Chicken on October 28, 2009 at 11:55 pm

This is a picture of my “I don’t want to cook tonight” face.

This is a picture of what I cooked tonight.

Serving Size: 3 Men

Total Prep/Cook time: 15 minutes

Ingredients

  • 4 boneless chicken breasts, cut into strips or nuggets
  • 1 package of rotini
  • 1 can of corn
  • Ken’s Steakhouse Northern Italian with Basil and Romano Dressing

Marinate the chicken in the dressing for as long as you can. In a large pan on medium-high heat, cook the chicken for about 7-8 minutes on each side.  Put pasta, chicken and corn into a big bowl, mix and serve.

Average Cost per Person:~$2

Grilled Brown Sugar Pork Chops with Potatoes Au Gratin

In Pork on October 27, 2009 at 1:42 am

Last night (as well as the night before), Ed and I went for a late night bike ride across Gainesville.  It was great weather and soon our legs will be like that of a turkey.

Today, Dan and I acted as Jaime’s personal trainers and made her feel the burn.  Stellar bi/tricep work out.

I went to Walmart today and purchased a mandoline. (pictured above) It’s perfect for making even slices every time. Unfortunately, I managed to make a 1/4 inch slice off the top of my knuckle while attempting to prepare the potatoes.  Luckily, Jaime was there to baby me and bandage me up.  After a quick wipe down and clean up of contaminated areas, I was back on the job.  These things happen when you are learning to cook….or so I’ve been told.

Serving Size: 3 Men and 1 Woman

Total Prep/Cook time: 1 hour

Ingredients

  • 4 pork chops
    • Brown Sugar Glaze
      • 1/2 cup brown sugar
      • 1/2 apple juice
      • 4 tbsp vegetable oil
      • 1 tbsp soy sauce
      • 1/2 tsp ground ginger
      • salt and pepper
      • 2 tsp cornstarch
      • 2/4 water
    • Au Gratin
      • 3 potatoes, sliced 1/4 inch
      • 1 onion, chopped
      • 3 tbsp butter
      • 3 tbsp flour
      • 1/2 tsp salt
      • 2 cups milk
      • 1 1/2 cup shredded cheddar
      • salt and pepper

The potatoes will take about an 1 hour so we will prepare that first.  Preheat the oven to 400 degrees. Using the mandoline (or a knife if you don’t have one), cut the potatoes into thin slices and then chop the onion.  Rub a butter all over the inside of casserole dish and then lay half the potatoes down,  followed by the onions and the rest of the potatoes. Now……melt 3 table spoons of butter on medium heat in a small sauce pan. Whisking constantly, add the flour and salt. Mix that for about 1 minute and it will begin to thicken. Pour in your milk and cheese and continue to whisk for another minute or so.  At this point you will have a gooey delicious mortar to pour all over your potatoes.  Place that dish in the oven and set a timer for 50 minutes.

When that timer reaches about 20 minutes to go, preheat the grill to 300 degrees. Place the ingredients in a small sauce pan and bring to a boil.  Then, mix the water and cornstarch in a small bowl and whisk it into the brown sugar mixture in your sauce pan. Stir until that thickens, maybe 1-2 minutes. Cover and turn off the burner.

Put your pork chops on the grill now and sprinkle with salt and pepper. Cook for about 5-6 minutes and flip them (seasoning again). Your timer will now be reaching about 10 minutes left.  At this point, glaze the pork with the brown sugar mixture liberally.  When there is 5 minutes to go on the potatoes, take the pork off the grill and keep covered with foil to allow the internal temperature to finish cooking the meat.

Timer goes off….you just got served.

Served with green beans and extra goodness.

Average Cost per Person:~$3-4

Rob’s Rub

In Beef on October 26, 2009 at 4:43 am

DRY SPICE RUB! OH BABY! This is a Rob’s Gotta Eat original.

After passing our soccer referee certification test and receiving our patches, Dan and I hit the gym to strengthen our pectoralis major.  Jah-el returned from down south and organized a soccer game for 9pm.  We played around for a bit, kicked some balls, and then went home to clean up before dinner.  I had 2 FAT steaks defrosted, but not marinated.  Perfect time for a dry rub!

Serving Size: 2 Men

Total Prep/Cook time: 25 min

Ingredients

  • 2 THICK top sirloin steak
  • 1 tbsp cinnamon
  • 1 tbsp blackened seasoning
    • salt, paprika, cayenne pepper, onion and garlic powder, black pepper, oregano, thyme
  • 1 tbsp John Henry Texas Rob
    • sugar, salt, brown sugar, paprika, smoke flavor, garlic and onion powder, lemon oil
  • 2-3 tbsp McCormick Spicy Montreal Steak Rub

Pound down the meat to tenderize. Mix the ingredients and pour them over the steak. Rub it in thoroughly with your fingers on all sides. Fire up the grill to 350 degrees and cook for about 9-10 minutes each side, depending on thickness. Easy!

Served with corn, broccoli with cheese, and a croissant.

Average Cost per Person:~$4-5

Pecan Crusted Chicken Nuggets

In Chicken on October 25, 2009 at 1:04 am

This morning Dan and I, had to go back for YET ANOTHER session of soccer referee training.  This time we were on the field practicing mechanics. When we got home, we took a quick break for lunch and the went to the gym to work on our lattisimus.

Thinking about all the chicken in my fridge and what I could do with it, I decided upon pecans.  It seemed like a really good idea to make nuggets rather than breast halves. That way there was greater tasty coating to  chicken ratio. (Very similar to my other dish: Parmesan Chicken).  It ended up taking a long time to dredge all the chicken. Mostly due to the fact that I didn’t make enough pecan mixture to start. (The potential for something was there with the ingredients) Overall, it’s not my greatest, but you live you learn.

This one is a Rob’s Gotta Eat original…sorta.

Serving Size: 5 Men

Total Prep/Cook time: 45 min

Ingredients

  • 5 FAT boneless breasts, cut into nuggets
  • 2 eggs, beaten
  • 1/4 cup milk
  • At least 1/2 cup of pecans, chopped
  • 1/2 cup flour
  • 3-4 tbsp white sugar
  • touch of cinnamon

Whisk the ingredients and set aside. In a large bowl, mix dry ingredients. Now, we have another two pan operation to do here! Get two large pans going on medium heat (5-6). Dredge your nuggets through the wet then dry ingredients and place them in the pan. (In the picture you can see my line up) Cook for about 6-7 minutes each side. ( The goal here is to cook the chicken without burning the pecans. I wasn’t too successful in this aspect. )

Served with croissants.

Average Cost per Person:~$3

Lemon Garlic Pork Shoulder

In Pork on October 24, 2009 at 7:22 am

On Friday evening, Dan and I had to go back for another session of soccer referee training.  When we got home we were starving….thank goodness we went to Sam’s Club today.  We picked up 4 pounds of steak (top sirloin),  7 pounds of chicken (boneless breasts), and 7 pounds of pork (assorted chops). STOCKED UP!

This one is a Rob’s Gotta Eat original.

Serving Size: 4 Men

Total Prep/Cook time: 30 min

Ingredients

  • 4 pork shoulders
  • 2 tbsp butter
  • 2 white onions, chopped
  • 2 green peppers, chopped
  • 2 tbsp lemon juice
  • 1 tbsp vegetable oil
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 2 tbsp sugar
  • 1-2 tsp minced garlic
  • touch of cinnamon
  • salt and pepper to taste

Whisk the ingredients and pour them over the pork. Let marinate for 2+ hours (the longer the better). Now, we have another two pan operation to do here! Get two large pans going on medium heat (5-6). Put down one tablespoon of butter in each pan and swirl it around to coat the pan. Place the veggies in one and the pork in the other.  Salt and pepper the pork and veggies (I also added some garlic salt). Let the pork cook for about 8-9 minutes each side, until you see that color that you like. Around that time, everything should be ready.

Served with green beans.

Average Cost per Person:~$3-4

Inside Out Burgers with Sweet Potato Fries

In Beef on October 23, 2009 at 1:57 am

For today’s lesson in biology lab, we walked down through some wooded area on campus and had to identify different trees, plants, and vines.  It wasn’t the coolest of afternoons, but bearable none the less.  After class, I met up with Ed at the HUB and we proceeded to return to El Palacio.

Laying on the couch while watching the food network has become a great source of inspiration.  I saw Guy Fieri make these bad boys and was hooked instantly.  We went to the Woodlands gym to enhance all the heads of both our bi- and triceps.  A quick Publix run ensued and we were set…and hungry.

Serving Size: 5 Men

Total Prep/Cook time: 30 min

Ingredients

  • 2.5 lb 80/20 ground chuck
  • A few handfuls of bread crumbs
  • A few sprinkles of garlic and/or onion powder
  • 5 kaiser rolls
  • 3 lb sweet potatoes
  • 2 tbsp canola oil
  • salt and pepper to taste
  • 1 red onion, chopped
  • 1 link chorizo, chopped
  • 1 package bacon, chopped
  • 1 white onion, chopped

Start out by preheating the oven to 400 degrees. Peel the sweet potatoes, slice them in half the long way and place the halves down flat. Slice those into 5 equal pieces, thus creating fries. Now place your fries in a large bowl and toss them around in the oil and spice with salt and pepper to taste. Pop those in the oven and set a timer for 15 MINUTES. Fire up a burner on medium heat and place your chopped ingredients in a large pan, mix around to ensure all the bacon renders, but doesn’t crisp, roughly 10 minutes.(the choirzo should be down around the same time). Now, take the good stuff out of the pan and place it on a plate with paper towel, allowing it to drip and dry. (this make take 4+ sheets). In a large bowl, mush together the ingredients and separate what you’ve got now into 10 equally sized patties (tops and bottoms). Try to create  a little crater in the meat, or build a city way of sorts around the edges of the patties. Place a pile of the good stuff in each crater and put the tops halves on. Pinch together the sides and work it with your hands to reform the ultimate handful of deliciousness (U-HOD)

Around this time your first 15 MINUTES is up. Take out the fries and flip them all, adding more spice if you see fit. Pop them back in and set 20 MINUTE timer.   NOW….In the same pan as before (which still has a lot of flavor in it), cook your U-HODs for about 5-6 minutes each side and then place them on a baking sheet and put them in the oven with the fries. When the timer goes off, it all should be about ready.

Served with extra good stuff on top, lettuce, and ketchup.

(I FORGOT THE CHEESE….DOH!)

Average Cost per Person:~$4

Half-Jerk Full-Rob

In Chicken on October 22, 2009 at 4:25 am

l_2048_1536_AF3BEE38-B28D-42B6-AAF6-8A959070D994.jpegGOYA Can Fortress

*under construction*

I know, I know…Chicken three nights in a row.  However, I think I changed it up enough each night.

I went to campus today around 11:30am to meet up with Tara to get some more studying in before my physics exam (3pm).  I ate Pollo Tropical for lunch (1/4 chicken + 2 sides……still starving).  I proceeded to go to the lawn behind Reitz union and laid around in the shade for a while.  After my fair share of people watching and jamming on the Ipod, I went to the test and smoked it.  I feel good, I feel confident.

My brother was also involved in a production at the Digital Worlds Institute.  UF’s only hip-hop theater group, Signs of Life, performed and were phenomenal! I recorded a video of it, if anyone is interested just let me know.

Ingredients

  • 4 FAT boneless chicken breasts, cut into 1X3 pieces
  • 1/4 cup orange juice ( I used Simply Orange w/ Mango! )
  • 4 tbsp soy sauce
  • 2-3 tbsp lime juice
  • 1-2 tsp cinnamon
  • 1 white onion, chopped
  • 1 package baby bella mushrooms
  • 1 jalapeno, minced
  • 1 clove garlic, minced

Combine ingredients in a bowl and whisk until thoroughly mixed. Place the chicken pieces and ingredients in separate marinating dishes. Pour a good portion of the marinade over everything. Refrigerate for 2+ hours (the longer the better). Set two large pans on medium heat (5-6). Put your chicken in one and everything else in the other (pour excess marinade into pans).  Allow chicken to cook for about 6-7 minutes each side. Add a little salt and pepper to the veggies and mix around while they cook, keeping it covered.

Served with the good stuff and extra juices poured on top

Average Cost per Person:~$2

Spicy Blackened Chicken

In Chicken on October 21, 2009 at 2:27 am

Needed something quick after our 6-9pm soccer referee course.

Ingredients

  • 3 FAT boneless chicken breasts
  • salt and black pepper
  • onion powder
  • garlic powder
  • thyme
  • oregano

*NOW THESE ARE TO BE USED BASED ON HOW SPICY YOU WANT IT*

  • paprika
  • cayenne pepper
  • chili powder

Preheat the oven to 375 degrees and prepare a baking sheet with non-stick spray.

Now put a large skillet on a burner on high heat (9-HI). Spray each breast with a little cooking spray and roll around in mixture until covered and put in the pan for only about 1 minute each side.  Transfer the breasts to the baking sheet and cook for about 10+ minutes *depending on thickness*.

Served quick with edamame.

Average Cost per Person:~$2

Orange Honey Garlic Chicken

In Chicken on October 20, 2009 at 5:10 am

Dinner for 6 tonight!  Dan and I had a lot of chicken and so we had a feast.  This one is really easy, and fairly quick.

After rolling out of bed around 11ish, I went to club house with Zack and Dan to play a little billiards.  We then had a power house back work out and proceeded to hit the candy apple making station set up by Estates’ office staff.  MMM……kinda.

Ingredients

  • 3.33lbs boneless chicken breasts
  • 1/2 cup orange juice ( I used Simply Orange w/ Mango! )
  • 4 tbsp soy sauce
  • 5 tbsp honey
  • 2 cloves crushed garlic
  • 2 tsp minced garlic
  • 1/2 tsp paprika
  • 1/2 tsp oregano
  • 1 tsp dried chopped onion
  • pinch of black pepper
  • 1 bag of Japanese style veggies
  • 2 cups long grain rice

Combine everything in a bowl, whisking as you add the honey to help blend the ingredients. Cut chicken into 2X2 pieces and pour the marinade over them.  Refrigerate for 2+ hours (the longer the better). Grill on 325 degrees for about 5 minutes each side.

Served on a bed of rice and veggies.

Average Cost per Person:~$2

Burgers and Baked Potatoes

In Beef on October 19, 2009 at 5:04 am

How can you go wrong with burgers?  Especially, when Jaime and I work together using her padre’s great recipe.  The trick is to add some bread crumbs and garlic powder to the patties so they hold together really well.  On top of all this, Idaho potatoes were on sale at Publix!

Private work out at the Estates gym=no shirts=see muscles working in mirrors=ladies swoon.

Ingredients

  • 2lb ground chuck
  • 1/2 cup bread crumbs
  • 2 tbsp garlic powder
  • 2 onions
  • 1 package baby bella mushrooms
  • 5 Idaho potatoes

The potatoes take about 20-30 minutes, so wrap them in foil and throw them in the over at 375 degrees. Don’t be afraid to get your hands messy. (Well, after washing them first.) Put your meat in a big bowl and mush it around with your hands. Add the bread crumbs and garlic powder and mush some more. Make nice portioned patties and arrange them on a plate while firing up the grill to 375 degrees.  In a large pan, on medium high heat, add a little vegetable oil as well as your onions and mushrooms. (Spice with garlic salt, salt, and pepper). Grill your burgers for about 8-9 minutes each side (depending on thickness). Add the mushrooms and onions (and cheese if you like).

Served with baked potatoes with sour cream and shredded cheese.

Average Cost per Person:~$2-3

Buttery Garlic Porterhouse Steak

In Beef on October 18, 2009 at 1:41 am

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GAME DAY!  Woke up and went to the gym with Dan to enhance the three heads of our deltoids. Harry, Dan, Jaime, and I then went to campus to revel in the pandemonium.  We met up with Rood and went back to his place to watch the game and kick back.  At half time, we went to the Reggae Cafe for lunch…..Jerk Chicken Sandwich. MMMMMMMM!

I was already tired after the long day and starting to get hungry again.  It didn’t take much to make these and they tasted great in under 15 minutes.

Tomorrow, I swear that I’ll study for physics.

Ingredients

  • 3 porterhouse steaks, sliced thin (about .6 lb per)
  • 2 tsp minced garlic
  • 2 tsp garlic powder
  • 2 tbsp unsalted butter
  • Salt and pepper

Get a large pan on the burner on medium heat.  Melt the butter in the pan and add the good stuff. Cook the steaks for about 4 minutes each side, swirl the steaks around to get that nice color. Pour remaining garlic butter over the steaks..

Served with edamame.

Average Cost per Person:~$5

Maple Chicken and Pork with Mushroom Gravey

In Chicken, Pork on October 17, 2009 at 1:16 am

Harry and David came into town from Tallahassee.  Luckily, I went to Publix today and bought a bunch of meat.  While shopping, I stumbled upon the free sample booth and they had made Rosemary-Maple Pork Tenderloins.  After my last experience with the rosemary, I decided against it and also made some alterations to what they did. I had about 3 pork chops and ~3 pounds of chicken.

Ed, Dan, Joey, and I went to the Good Will today. My haul consisted of a nice new sweater, a pair of shorts, and a tripod.  I don’t know why I bought all this, but I feel good, I feel confidant.  Arms day at gym.

(There are no pictures of it all on a plate, because we were all ravenously hungry.)

Ingredients

  • 2 lbs boneless chicken breasts, pounded and sliced into strips
  • 3 pork chops, sliced into strips
  • 1/2 cup Marsala wine
  • 4 cups beef stock
  • 4 tbsp unsalted butter, sliced thin
  • Maple Syrup
  • 1 white onion, chopped
  • 1 package of baby bella mushrooms, sliced

Two pan ordeal once more. Well, actually…..I chose to cook the pork and chicken in separate pans, you don’t have to. However, it made life easier. (I used a very deep, wok -like pan for this)

Two large pans on medium high heat (7-8). Once they are hot, put about 2 table spoons of canola oil in each, and swirl it around to coat the pan.  Throw the chicken and pork down and let cook for about 4 minutes each side. At which point, take the meat out of the pans and keep it covered in foil.  Dump your mixture into the wok then the onions and mushrooms. While stirring, squeeze in as much maple syrup as you think you can handle. (Hint: taste the mushrooms to see if you like the flavor) Let that go for about 10 minutes to let some of the wine boil off. Now your ready to put all your meat back into the wok. You will want to mix often to ensure that each piece of meat has its fair share of dunkage.  That has to cook for atleast another 10 minutes or so, just cut open a sample piece to figure out when it’s time.  After you take all the meat and veggies out of the wok, cover them with foil to finish cooking, and add little bit more butter. Stir the remaining mushroomy sauce to thicken it a little.  After serving, pour the gravy over everything you like.

Served with green beans.

Average Cost per Person:~$4

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