tag:blogger.com,1999:blog-22813246128697932422024-02-02T00:33:39.930-08:00In-House CookWelcome to my home cooking food blog. Here, I post recipes that are either mine or those that I have prepared. I share my successes, my failures, and what I have learned along the way. Join me for some extreme comfort food, won't you?In-House Cookhttp://www.blogger.com/profile/01564695614699899846noreply@blogger.comBlogger311125tag:blogger.com,1999:blog-2281324612869793242.post-60844999790841052122024-01-10T15:59:00.000-08:002024-01-10T15:59:50.612-08:00One Skillet Hoisin Chicken Stir Fry Over Noodles<p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLh9lSzrVzxE5Nim04HSXH71gUAZSljXctfdP-lkAozdhZkjRY8a_PJNp4g7Bq4UMF3T7FwbXYk_rmOWB2pCqgWNCg1K3P67DaISfpjQMLorjSYhjioDoF9I8NIN6lLmV4FvYktuJmr2w6j33B9QE6PM7uQF_LWFlU5aV1312YOdRMp5yXkvUqfkftLLmE/s4032/IMG_0101.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLh9lSzrVzxE5Nim04HSXH71gUAZSljXctfdP-lkAozdhZkjRY8a_PJNp4g7Bq4UMF3T7FwbXYk_rmOWB2pCqgWNCg1K3P67DaISfpjQMLorjSYhjioDoF9I8NIN6lLmV4FvYktuJmr2w6j33B9QE6PM7uQF_LWFlU5aV1312YOdRMp5yXkvUqfkftLLmE/w640-h480/IMG_0101.HEIC" width="640" /></a></div><br /><div> <span style="font-family: verdana; font-size: x-large;">One Skillet Hoisin Chicken Stir Fry Over Noodles</span></div><div><span style="font-family: verdana; font-size: x-large;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;">This is one of those "people who know me Know I am obsessed over Chinese food" blog posts. Sometimes, we just don't have schedules that jive together so we cannot go out for dinner or pick it up. So, I am working on making homemade Chinese-inspired meals. This dish is my Hoisin chicken stir fry. We eat a lot of rice and pasta, so I decided to use noodles as the base of this dish. Normally, I use Ichi-Ban noodles or Udon noodles, but we picked up a bulk package of noodles so we will be using these for a heck of a long time. 😂</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh40XOhCBzIk0saLvZg3TQjFDaQBiMr5lbSZpcn7eMv7p05VxBPtBmqqXy0DxYW6c3Nz85LIRrgPIgPgYd6aiJ77PIwRNsxBcFQUAXsID9xEmyK5EKBgBhuJe0pDErwkn0CXwPUvLtY4QUt8lihKBxrj52GcRWXhYh7tPLpC7iuoF4Q43HQ5y6cUmxb-Ymc/s4032/IMG_0090.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh40XOhCBzIk0saLvZg3TQjFDaQBiMr5lbSZpcn7eMv7p05VxBPtBmqqXy0DxYW6c3Nz85LIRrgPIgPgYd6aiJ77PIwRNsxBcFQUAXsID9xEmyK5EKBgBhuJe0pDErwkn0CXwPUvLtY4QUt8lihKBxrj52GcRWXhYh7tPLpC7iuoF4Q43HQ5y6cUmxb-Ymc/w480-h640/IMG_0090.HEIC" width="480" /></a></div><br /><span style="font-family: verdana; font-size: large;">This is one of the packages of noodles. I used three packages. One was a regular ramen noodle package and the other two were Shin. Let's get to the recipe, shall we?</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><b><u>Ingredients</u></b></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><b><u><br /></u></b></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">2 or 3 packages of your favorite Asian noodles or angel hair pasta (this will feed 2 to 4 people easily)</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">2 large chicken breasts or 4 - 6 boneless skinless chicken thighs, chopped</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">4 cloves garlic, sliced into slivers or finely chopped</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 large onion cut into thick slivers</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">3 scallion greens, cut on a bias or, angle</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">3 tablespoons Citrus Ponzu (shoyu)</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">2 tablespoons Hoisin sauce</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">2 tablespoons Garlic Chile Sauce</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">3 tablespoons smoked sesame oil</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">salt and pepper to season the chicken</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic7QYyZuswoh8o6VDxxGiWt1K16wzxJnVAOY-qf62tkB0aKFeTDV6WKK4tULzJ-AXDW0KvE9FYrkehSY2nyYoQt5yE0_sUP1XfeT1a0YpJi46sGVIt7tNm8Uacj69XwG2u1nL-n_maRHAwIxr0XqWSfQlhVqfN1DZHIHegwAyoiUFvAbfWUJO79zUeTXmr/s4032/IMG_0095.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic7QYyZuswoh8o6VDxxGiWt1K16wzxJnVAOY-qf62tkB0aKFeTDV6WKK4tULzJ-AXDW0KvE9FYrkehSY2nyYoQt5yE0_sUP1XfeT1a0YpJi46sGVIt7tNm8Uacj69XwG2u1nL-n_maRHAwIxr0XqWSfQlhVqfN1DZHIHegwAyoiUFvAbfWUJO79zUeTXmr/w480-h640/IMG_0095.HEIC" width="480" /></a></div><span style="font-size: large;">Bring 2 quarts of water to a boil and add the noodles. </span><br /><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">This is an easy meal to make. Prep is the hardest part, but, there are a lot of working parts. Don't stress, it's easy. </span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Add the Garlic Chile sauce and smoked sesame oil to a large, wide skillet. Season both sides of the chicken with salt and pepper. Add half of the garlic to the skillet over medium-high heat. When the oil begins to ripple, it's hot enough for the chicken. Stir the chicken after a couple of minutes and allow it to get a crust. At that point, add the coarsely chopped onion, garlic and the Hoisin and Ponzu sauces. Stir to incorporate fully. After about five minutes, the noodles will be done. Using a spider or like utensil, add the noodles and a 1/2 cup of the starchy water to the skillet and stir thoroughly. Turn up the heat to high. When the mixture begins to bubble, stir thoroughly and reduce the heat to simmer. Allow to simmer about 15 - 20 minutes to reduce the liquids. </span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiboFRjKAwcwSeIj07nHDIpYc8UwvNo01-eisF8EpeOIZBzTJcqU0xS_cWkhKZAFIdwOadPDFaYuu8KEIU9uddF0HkaanE5drFrWu1Hn7-yDcmyneKC5Zw4uuqdDPYatwAcVw_WTQLbZCb31SPiL_LWhXTSpDN4tbnZ162YU_CgzTjmqe_xW3WZ4BfkCRE9/s4032/IMG_0094.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiboFRjKAwcwSeIj07nHDIpYc8UwvNo01-eisF8EpeOIZBzTJcqU0xS_cWkhKZAFIdwOadPDFaYuu8KEIU9uddF0HkaanE5drFrWu1Hn7-yDcmyneKC5Zw4uuqdDPYatwAcVw_WTQLbZCb31SPiL_LWhXTSpDN4tbnZ162YU_CgzTjmqe_xW3WZ4BfkCRE9/w480-h640/IMG_0094.HEIC" width="480" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Turn the heat up to high and reduce the sauce. </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlQtffVqRRGHvk4EEqBTiAeXY_XQ6d-qOMNRfu11OE0kMs6H2-Hvalr_-G-7Mg9sKvAvAFA_fvb_RF7giQ1MDVoEmB1hB8GWs3ojV7AbbynTx_cg6i2D7zGm8MoeTNhrfeTwWQCsreZuDEUI-YQQTt_EU0rhufa6CYIvsTm16kvxdRTYk-v3gdrQq840b2/s4032/IMG_0091.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlQtffVqRRGHvk4EEqBTiAeXY_XQ6d-qOMNRfu11OE0kMs6H2-Hvalr_-G-7Mg9sKvAvAFA_fvb_RF7giQ1MDVoEmB1hB8GWs3ojV7AbbynTx_cg6i2D7zGm8MoeTNhrfeTwWQCsreZuDEUI-YQQTt_EU0rhufa6CYIvsTm16kvxdRTYk-v3gdrQq840b2/w480-h640/IMG_0091.HEIC" width="480" /></a></div><br /><span style="font-family: verdana;">When the sauce reduces, add the noodles and incorporate thoroughly. </span></div><div style="text-align: center;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL7H8JP6bbcqzGssaYpDRjNEYDf_ZonMZ3OCz4GAbpKKeGcGZvwXmWRKewE04Bv2i8IpXdH4RahNJuzFopd_BpnJwngbq4RFOvu9zCrLnx8-2m_nCNVRYq6MjELmC9It5wf6TQXOBwppdh769Ze0s9BcHD0PWCJ4xTF-0DQnMJLRojY2s84KFa1JBZbajr/s4032/IMG_0096.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL7H8JP6bbcqzGssaYpDRjNEYDf_ZonMZ3OCz4GAbpKKeGcGZvwXmWRKewE04Bv2i8IpXdH4RahNJuzFopd_BpnJwngbq4RFOvu9zCrLnx8-2m_nCNVRYq6MjELmC9It5wf6TQXOBwppdh769Ze0s9BcHD0PWCJ4xTF-0DQnMJLRojY2s84KFa1JBZbajr/w480-h640/IMG_0096.HEIC" width="480" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Add Ponzu and Smoked Sesame Oil to the bottom of your bowl.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ledLrs58j8kLbWAAsLC4X-HqK0TU6eqBJBQaEyItHYjvqPA9A0H9I2-XwdEP2OYzDm_8z9dh3oJLuDDL6w1giCf7pQ49BEJlbzqJlvFz0Igfy-crxP2UAHjt171VJfsHiMT6QhlFIL2Ckw22v_6gG2qjp6vJKOlD1Qdk-evem7Z1KBHx2kUutpd6-rv2/s4032/IMG_0098.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ledLrs58j8kLbWAAsLC4X-HqK0TU6eqBJBQaEyItHYjvqPA9A0H9I2-XwdEP2OYzDm_8z9dh3oJLuDDL6w1giCf7pQ49BEJlbzqJlvFz0Igfy-crxP2UAHjt171VJfsHiMT6QhlFIL2Ckw22v_6gG2qjp6vJKOlD1Qdk-evem7Z1KBHx2kUutpd6-rv2/w480-h640/IMG_0098.HEIC" width="480" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Add halved hard boiled eggs and garnish with scallions and red pepper flakes.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_8NP0tteBI078WRn96Ws5QArl4Jjed49jFDLwwpRajALdTV2EaNFF5__8H59SQI_AVk5_s1HHSQjMH7TJ9qCMQfu8WrltBaCWq0bfCUybg2DMbIe9XYgedktlK_Y9CmT-mtC6jriHpYT7mE40lA06U99Tc9Dun_juOePk3RcI7bsUyNH55w5X2Mtxm20h/s4032/IMG_0101.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_8NP0tteBI078WRn96Ws5QArl4Jjed49jFDLwwpRajALdTV2EaNFF5__8H59SQI_AVk5_s1HHSQjMH7TJ9qCMQfu8WrltBaCWq0bfCUybg2DMbIe9XYgedktlK_Y9CmT-mtC6jriHpYT7mE40lA06U99Tc9Dun_juOePk3RcI7bsUyNH55w5X2Mtxm20h/w640-h480/IMG_0101.HEIC" width="640" /></a></div><br /><span style="font-family: verdana;">Now, time to eat! Your noodles are soaking up all of the rich flavors!</span></div><div style="text-align: center;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">As always, I Thank You for your visit. I am grateful. I hope you make this or your version of it. Enjoy! Now, Go Cook For Someone You Love❤</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">~Martin </span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">In-House Cook</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYzoVKjh4tKnOB0ZmR54QTkEIuHWD2NU_tJAy_6rQUizcU-CobmerS4FmLkk7wdjH7gNSjDwYQRb3EL01VJ11jAf2s_q_wZLGwYVfWhuAR4BK6z59dLjwht2LHxNEBKSNzgrVUSYvG5P0CUA42_TCULChZ_QPYConG39eCz-RCAhpfzVU_BPeVf-2MQD54/s4032/IMG_0357.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYzoVKjh4tKnOB0ZmR54QTkEIuHWD2NU_tJAy_6rQUizcU-CobmerS4FmLkk7wdjH7gNSjDwYQRb3EL01VJ11jAf2s_q_wZLGwYVfWhuAR4BK6z59dLjwht2LHxNEBKSNzgrVUSYvG5P0CUA42_TCULChZ_QPYConG39eCz-RCAhpfzVU_BPeVf-2MQD54/s320/IMG_0357.HEIC" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqqjm4yueGTLglluiZpAmAVNgYPK0Lva9JEmYhrWXpLLlY09icjmMQnUpvbxlvGIeag9Np8snkVGG41J943vGrHI94NVWH0aGk9UMlzIUgnIzrbIyV9vtmFob4JCHwKhjdTIRJlpncnIdDxzRloeKxa13ozMHjzL7OhuAwC3WCnkauTR-Zy67HFSbC-uGy/s4032/IMG_0341.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqqjm4yueGTLglluiZpAmAVNgYPK0Lva9JEmYhrWXpLLlY09icjmMQnUpvbxlvGIeag9Np8snkVGG41J943vGrHI94NVWH0aGk9UMlzIUgnIzrbIyV9vtmFob4JCHwKhjdTIRJlpncnIdDxzRloeKxa13ozMHjzL7OhuAwC3WCnkauTR-Zy67HFSbC-uGy/s320/IMG_0341.HEIC" width="240" /></a></div><br /><span style="font-family: verdana; font-size: large;">Arizona: My homeland ❤</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div><span style="font-family: verdana; font-size: x-large;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: x-large;"><br /></span></div><p></p><div class="blogger-post-footer">Thank You for viewing In-House Cook Recipe Food Blog. Here I share tips, stories and, of course, recipes. My niche is comfort food, Thank you, again, and drop me a line if you see a recipe you like or have come up with a tip to make things easier!</div>In-House Cookhttp://www.blogger.com/profile/01564695614699899846noreply@blogger.com0tag:blogger.com,1999:blog-2281324612869793242.post-63011324360063966462024-01-08T16:13:00.000-08:002024-01-08T16:13:33.290-08:00"Growed Up" Mac and Cheese (Revamped)<p style="text-align: center;"> </p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt_x5iaimsEDUdUlZ4DLoVj4es4me_rOJFiryAhcvpqEDD8XtwMeKuOhV2O68lEocSiVo2bScVpvYUHmUE_PlyJbRJn03JHGwcBHrqus1KhBlUprugtCONYXAWYpkKQCM3WN54mN27aNQO2I2tDa13AoymkWlx-yP2q88fKnFKDNs-bi2XhIalrw5JNd7I/s4032/IMG_0497.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt_x5iaimsEDUdUlZ4DLoVj4es4me_rOJFiryAhcvpqEDD8XtwMeKuOhV2O68lEocSiVo2bScVpvYUHmUE_PlyJbRJn03JHGwcBHrqus1KhBlUprugtCONYXAWYpkKQCM3WN54mN27aNQO2I2tDa13AoymkWlx-yP2q88fKnFKDNs-bi2XhIalrw5JNd7I/w480-h640/IMG_0497.HEIC" width="480" /></a></div><div><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-large;">"Growed Up" Mac & Cheese</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-large;">(Revamped)</span></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGyz9m83iGGihK93wiL-WZcz4AR5DDmO3T-kxL7roJ1oDxmh8uOZpcr24TGKBLCLLP0FWwNXg09U2-oqHfvKkbCh63j7pw564iY6GGp2hJbHpFcyOf_zuSMa9oi3B5bQ5pgu7MNxXxpXw955UG5R0WoJJR-Mb_EcGtDmldjYTTi3Cio06LgS2LNjrSLCCB/s4032/IMG_0491.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGyz9m83iGGihK93wiL-WZcz4AR5DDmO3T-kxL7roJ1oDxmh8uOZpcr24TGKBLCLLP0FWwNXg09U2-oqHfvKkbCh63j7pw564iY6GGp2hJbHpFcyOf_zuSMa9oi3B5bQ5pgu7MNxXxpXw955UG5R0WoJJR-Mb_EcGtDmldjYTTi3Cio06LgS2LNjrSLCCB/w640-h480/IMG_0491.HEIC" width="640" /></a></div><br /><div style="text-align: left;"><span style="font-family: verdana; font-size: large;">It is January 2024 and it is foggy and chilly. Not as much rain thus far, as I had hoped there'd be, but such is life. Tis the season for nice, gooey, hot, rich, flavorful comfort all-in-one meals, and I have just the one! Almost everyone loves mac and cheese. Not me. I am one of the few who cannot stand the boxed powdery instant mac and cheese thingamys. My oldest son loves them; good for him. I do not make this often, but when I do, I go all out. My "Growed Up" </span><span style="font-family: verdana; font-size: x-large;">Mac & Cheese is a meal to feed up to eight on a cold, foggy or rainy winter's night. It can be a side dish to something grander, even! Let's get to it, shall we?</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: left;"><div style="text-align: center;"><span style="font-family: verdana; font-size: x-large;"><u>Ingredients</u></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-large;"> </span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-large;">1 box Elbow Pasta (macaroni)</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-large;">2 cups mozzarella (smoked, preferably)</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-large;">1 cup smoked White Cheddar </span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-large;">1 cup Fontina</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-large;">salt and pepper</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-large;"> </span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-large;">six andouille sausage links, bias sliced</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-large;">1 white or yellow onion, finely chopped</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">1/2 head roasted garlic, mixed</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">2 tablespoons smoked paprika</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">1/2 cup fresh grated parmigiano-reggiano</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">2/3 to 1 cup flour</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 cup buttermilk</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">2 full tablespoons evoo </span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 cup or half a can or bottle of beer</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">*Any other spices you might want to add, such as nutmeg or coriander, your favorites!</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><i><br /></i></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><i>Preheat the oven to 375-degrees. Spray a 9 by 13 pan with non-stick cooking spray. </i></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;">In a pot, bring four quarts water and half a beer to a boil. Generously salt the water. You know the drill.....it's the only chance you get to season the pasta. In a separate skillet, add a drizzle of grape seed or vegetable oil, or, your favorite oil that can take high heat. Add the sausage slices to the hot skillet. Sear until the sausages have a good crust on them. THAT's more smoked flavor you want in your meal! As the water boils, set the sausages aside., Add the pasta and cook until al dente, just before done. Strain the pasta into a colander or use a spider to place it in a large bowl. </span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOlSt8C4zKjv6mPqBHZKuI0y-NV9ZXRLHVcm4sANuDpE2WFJ6wJWbKhHiGxyXyJjdpTm_qWkVm-YnWiFvbhJb8zGcsBac-9Mh_PGeyCKhB818OOlcDYABOjGGc44UJdeo4vdtjI1r_S4CTuvQETqxvyNa3DL9IaEUHS1ylhbBVN9Ox65J88kLLz7JtHvLa/s4032/IMG_0489.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOlSt8C4zKjv6mPqBHZKuI0y-NV9ZXRLHVcm4sANuDpE2WFJ6wJWbKhHiGxyXyJjdpTm_qWkVm-YnWiFvbhJb8zGcsBac-9Mh_PGeyCKhB818OOlcDYABOjGGc44UJdeo4vdtjI1r_S4CTuvQETqxvyNa3DL9IaEUHS1ylhbBVN9Ox65J88kLLz7JtHvLa/w480-h640/IMG_0489.HEIC" width="480" /></a></div><br /><span style="font-family: verdana; font-size: large;">Get a good crust on the andouille sausages.</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></div></div><blockquote style="border: none; margin: 0 0 0 40px; padding: 0px;"><blockquote style="border: none; margin: 0 0 0 40px; padding: 0px;"><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjowOTlZoUFoupSSqr6ijU4W3MMcsi10UYhTqziRP1TZvxJGFPMFhx_FFvJ_xaugJX6mjabLXzbUhRByWs82HowHbniutzv_4eUCsemin2f4FGwoTnHztL326jZUXSNTgznCu5U_OibauLHsw2AMbfD-FBcdIe8A8IRNrTwHQzXTKDBI2tbB3Ggh__LT_gs/s4032/IMG_0492.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjowOTlZoUFoupSSqr6ijU4W3MMcsi10UYhTqziRP1TZvxJGFPMFhx_FFvJ_xaugJX6mjabLXzbUhRByWs82HowHbniutzv_4eUCsemin2f4FGwoTnHztL326jZUXSNTgznCu5U_OibauLHsw2AMbfD-FBcdIe8A8IRNrTwHQzXTKDBI2tbB3Ggh__LT_gs/w640-h480/IMG_0492.HEIC" width="640" /></a></div><br /><div style="text-align: center;"><br /></div></div></blockquote></blockquote><div style="text-align: left;"><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Add two rounds of evoo into the now empty pot over medium heat along with half a stick of butter to start a roux. I used garlic infused evoo (extra virgin olive oil). I had roasted a head of garlic (halved, first) prior to the start of this. I oozed out half of the garlic cloves and mashed them into the butter and oil. I added buttermilk (my Grandma P taught me that) and the flour. I also added half of a beer. THAT'S what makes it "Growed Up". Use a whisk to vigorously stir the mixture to get rid of any lumps and to make it thicken. *Add any spices you may want to add at this time, the paprika and onions, and continue stirring. Then, except for the parmigiano-reggiano, add the rest of the cheeses. This will be an arm work out, so square your shoulders! Stir the cheese to blend it with the roux and melt it thoroughly. The aroma will devastate you, it'll be so good! Now for the fun part. Add the sausages into the cheese and incorporate it throughout. Finally, and whew!, add the macaroni to the mix. One final massive stir-fest!</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0CXyNuZd7bhV0U1BlNACIpdWYJBG5-vEzgOLVt_msszlatf9GMUSQ3w8M81iI1WHuV3Zsl7N9cAj1w-CWAYQD2zv1Y7W7dEVvWDsLQEgcN0rmslcVRRfDcHXYGLV6igHR4x3af9JguPyXH0KZTwtX2O9Sd6HHo-wlNDf9nj_GD8oKiehycJ6Mq1bYk89t/s4032/IMG_0493.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0CXyNuZd7bhV0U1BlNACIpdWYJBG5-vEzgOLVt_msszlatf9GMUSQ3w8M81iI1WHuV3Zsl7N9cAj1w-CWAYQD2zv1Y7W7dEVvWDsLQEgcN0rmslcVRRfDcHXYGLV6igHR4x3af9JguPyXH0KZTwtX2O9Sd6HHo-wlNDf9nj_GD8oKiehycJ6Mq1bYk89t/w480-h640/IMG_0493.HEIC" width="480" /></a></div><br /><span style="font-family: verdana; font-size: large;">Add the mixture to the cooking spray ready pan. Use a wooden spoon or spatula to level it out. Add a nice layer of the grated parmigiano-reggiano and drizzle a little bit of evoo over it; just a tiny amount. Place the pan into the preheated oven for 35 minutes. </span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">I have a confession. I took photos of the pan ready to go into the oven, and i deleted them by accident. My apologies. Forgive me. 😑</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Once it is done baking, remove the pan. Let it sit for about 30 minutes, maybe a little less time, but it needs to rest and congeal. OR.....you can just serve it hot out of the oven. That's the way I do it. Garnish with whatever you like. I garnished with scallions, which I grow in my indoor garden. </span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHNh1Qrh-ztR1tZiN9drYuDDQdMIrJnZQao_ivKs5NOPc1adn6hiuhyphenhyphenVHlkyTsgGUuH1lDCHNG6VRtFAJe9rkPK-cV5iqZijEYgT0KrMBCLMj1sewV9w6x3KTLzsXH1ZHOeQJJW5XAYi_F4KJG2zBBsMKcrgP7zAFFuum0FshRsTLuTs_vv3o6yX2BERu8/s4032/IMG_0497.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHNh1Qrh-ztR1tZiN9drYuDDQdMIrJnZQao_ivKs5NOPc1adn6hiuhyphenhyphenVHlkyTsgGUuH1lDCHNG6VRtFAJe9rkPK-cV5iqZijEYgT0KrMBCLMj1sewV9w6x3KTLzsXH1ZHOeQJJW5XAYi_F4KJG2zBBsMKcrgP7zAFFuum0FshRsTLuTs_vv3o6yX2BERu8/w480-h640/IMG_0497.HEIC" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTKWrpd9wmnbi_A8xpmC8nQKJyafAPx-Ltvk1lxpfjdisbieFdt3oO_q9jLK4xtWHWdF8ApKLL6Iwi5hklBF6BfNe6p-tV4x0dkV5Aj6sZtdEEQfZrACyVnrYdjBGMNHzHY_uOu5BO1aY6H0JlWA6IkJ9Afja2GU5s0egnV85IlDRqo0VHBf5xOVVmuFvd/s4032/IMG_0495.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTKWrpd9wmnbi_A8xpmC8nQKJyafAPx-Ltvk1lxpfjdisbieFdt3oO_q9jLK4xtWHWdF8ApKLL6Iwi5hklBF6BfNe6p-tV4x0dkV5Aj6sZtdEEQfZrACyVnrYdjBGMNHzHY_uOu5BO1aY6H0JlWA6IkJ9Afja2GU5s0egnV85IlDRqo0VHBf5xOVVmuFvd/w480-h640/IMG_0495.HEIC" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTrglyjLAhP7VORkrgvwY226s41IYGyk92DxQrRhFBqzRMCOUC9so5fWBvKzunGglNT-0nvinC1f75v0BHH4QUyjHz3se4plUEJkP-u367f3l1LyxdpHJY5X784-Yaa69qAH6623wRIqekEFWFznlFYaeF2gwGURLcn6KUlPuPMSq0w9PwAFrNY-ogckYm/s4032/IMG_0496.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTrglyjLAhP7VORkrgvwY226s41IYGyk92DxQrRhFBqzRMCOUC9so5fWBvKzunGglNT-0nvinC1f75v0BHH4QUyjHz3se4plUEJkP-u367f3l1LyxdpHJY5X784-Yaa69qAH6623wRIqekEFWFznlFYaeF2gwGURLcn6KUlPuPMSq0w9PwAFrNY-ogckYm/w480-h640/IMG_0496.HEIC" width="480" /></a></div><br /><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">As I mentioned earlier, this will serve six to eight people quite easily, maybe with some leftovers! Also, this can be the main meal or it can be a side for even more than eight hungry eaters! </span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">As Always, I am so grateful for your visit! Please let me know if you use this recipe or use this as a base to make your own. I'd LOVE to hear about it! </span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Now, Go Cook For Someone You Love!!!</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">~Martin</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">In-House Cook</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio3b3p3FFKzzBgqMlylVeJoMh96PYdlkTNItHbnUlh3W5RkabVimkT2GsIGpOoxZTXGu5XWOXKLJrs9vp0rw8aEqI50EUOaFXLdb5HUKTXZayFLxNKpnwPM_vVAly9oeZydCDQ9lAgn7u2k5pyNLhhVb6i-x-36aTq0jMTFVJ5rIqamHw-armm0T2UNcxZ/s3840/403BD1A4-822E-4C9F-BF5F-1A24CC21D384.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3840" data-original-width="2160" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio3b3p3FFKzzBgqMlylVeJoMh96PYdlkTNItHbnUlh3W5RkabVimkT2GsIGpOoxZTXGu5XWOXKLJrs9vp0rw8aEqI50EUOaFXLdb5HUKTXZayFLxNKpnwPM_vVAly9oeZydCDQ9lAgn7u2k5pyNLhhVb6i-x-36aTq0jMTFVJ5rIqamHw-armm0T2UNcxZ/s320/403BD1A4-822E-4C9F-BF5F-1A24CC21D384.jpg" width="180" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8y_iGAWNjVnbktT5QjmYDRtHVeAhr9n47ndEloT-Y9Q__JMA-sk719l2guEPJVFYFDc2Zq181PEVJvIduWlxeSRSwYoGw2ctQMUtnUvKvA182ZzqlMo7yu2fWYWADyZ5Kf8YzjoCj_k3EBJCdN3tEdel6_w8nVgiMSzt7ooIkm9zQqvFo7mSTc6r0C1fO/s4032/IMG_5262.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8y_iGAWNjVnbktT5QjmYDRtHVeAhr9n47ndEloT-Y9Q__JMA-sk719l2guEPJVFYFDc2Zq181PEVJvIduWlxeSRSwYoGw2ctQMUtnUvKvA182ZzqlMo7yu2fWYWADyZ5Kf8YzjoCj_k3EBJCdN3tEdel6_w8nVgiMSzt7ooIkm9zQqvFo7mSTc6r0C1fO/s320/IMG_5262.jpeg" width="240" /></a></div><br /> We spent Christmas and almost New Year's in Vegas and Arizona (Sedona and Tucson). The best days Ever. Foley went with us, too!</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"> </span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><span style="font-family: verdana; font-size: large;"><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div></span></div><p><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><div class="blogger-post-footer">Thank You for viewing In-House Cook Recipe Food Blog. Here I share tips, stories and, of course, recipes. My niche is comfort food, Thank you, again, and drop me a line if you see a recipe you like or have come up with a tip to make things easier!</div>In-House Cookhttp://www.blogger.com/profile/01564695614699899846noreply@blogger.com0tag:blogger.com,1999:blog-2281324612869793242.post-5074394210949293212023-12-13T17:18:00.000-08:002023-12-13T17:18:10.007-08:00Smokey Chicken Stoup<p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6WsN8E1Xec04F1cKi3VmlNvMgYdbuRxLDO-VGyMBWM7-2taWT25RHFDFV5MMLLtuCu8cuOD75aqdFzFbwt4-HKxY85VUrb0FMd6blQxXhVkngYm-wLOx6Q9eAY1AdmJoY4gW81zR5CNEw4-tMlt6D41YFcc5akC3W5DzTiHiNuQs8vJ8Xu-w7pVHDkzVC/s4032/IMG_0137.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6WsN8E1Xec04F1cKi3VmlNvMgYdbuRxLDO-VGyMBWM7-2taWT25RHFDFV5MMLLtuCu8cuOD75aqdFzFbwt4-HKxY85VUrb0FMd6blQxXhVkngYm-wLOx6Q9eAY1AdmJoY4gW81zR5CNEw4-tMlt6D41YFcc5akC3W5DzTiHiNuQs8vJ8Xu-w7pVHDkzVC/w480-h640/IMG_0137.HEIC" width="480" /></a></div><br /><div style="text-align: center;"><span style="font-family: verdana; font-size: x-large;">My Smokey Chicken Stoup</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-large;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;">The days have been cooling, the fog in San Francisco has returned, and the drizzle is heavy many nights. My body seems to have an inner culinary alarm clock, ringing in my mind that it is time for nice hot pot of stoup (thick soup). Follow me on last night's Smokey Chicken Stoup. You and your family will love the aromas as it simmers, your tummies will thank you and your family will crave it at least once per winter month!</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;">Let's get to it, shall we?</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><b><u>Ingredients</u></b></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><b><u><br /></u></b></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">2 large chicken breasts, cubed</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 32oz box Chicken Stock</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 large yellow or white onion, finely chopped</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">4 cloves garlic, minced</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">3 stalks celery with leaves, chopped</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">fresh sage, thyme, oregano and rosemary </span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">(or dried)</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 can beer (I used Japanese beer)</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 cup rice (I used pre-cooked white rice)</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 package smoked thick cut bacon</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">4 tablespoons red wine vinegar </span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Smoked Sweet Paprika</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">salt and pepper</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 tablespoon Herbs De Provence</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 rounded tablespoon </span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 tablespoon Poultry seasoning</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><div><span style="font-family: verdana; font-size: large;">1 pinch saffron</span></div><div><span style="font-family: verdana; font-size: large;"><br /></span></div><div><span style="font-family: verdana; font-size: large;">1 pound baby Yukon potatoes, halved or quartered</span></div></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhydhIP5bOftaOQsbuMAlERapVf5OxOWHc0b6vA_OvWeM467qQ6eW24TDoSvJ_ajN8guxHaTw2WQBt3DAf8PvCeWWYJpeQjgn-TCAq0Az2kbHaMlPBkKPiHtZPtHtRyC-fatxmykNc3wal7zKEZnun_-59GcrLqGJ9dUGrkbo9Y3QeNew_mZd58MaI1ZBNB/s4032/IMG_0126.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhydhIP5bOftaOQsbuMAlERapVf5OxOWHc0b6vA_OvWeM467qQ6eW24TDoSvJ_ajN8guxHaTw2WQBt3DAf8PvCeWWYJpeQjgn-TCAq0Az2kbHaMlPBkKPiHtZPtHtRyC-fatxmykNc3wal7zKEZnun_-59GcrLqGJ9dUGrkbo9Y3QeNew_mZd58MaI1ZBNB/w640-h480/IMG_0126.HEIC" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixwCxRtVlOTvRKNZZCmKulC2dXfnRuVqcytUsC_QmbUHKiUM5kl1IjDWi5SiX3OKKGqR2BL5UnMdAK8ITakAHpZhvGGhubrItKqpibqn22BNvDpPwn7pL0sTCaSCsOfUH7PapSHOhMUpyBBIrjKkhCNwVT1oyUlDlY7AxseClUuGWMEnahMaKVCKVXehRR/s4032/IMG_0135.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixwCxRtVlOTvRKNZZCmKulC2dXfnRuVqcytUsC_QmbUHKiUM5kl1IjDWi5SiX3OKKGqR2BL5UnMdAK8ITakAHpZhvGGhubrItKqpibqn22BNvDpPwn7pL0sTCaSCsOfUH7PapSHOhMUpyBBIrjKkhCNwVT1oyUlDlY7AxseClUuGWMEnahMaKVCKVXehRR/w480-h640/IMG_0135.HEIC" width="480" /></a></div><br /><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Place a large pot on the stove top over high heat. Slice the bacon into one-inch squares and add them to to the pot immediately. Man, that smokey aroma is going to hit you like a ton of happy bricks. Turn the hood fan on because the smokey bacon aroma will overwhelm you in the best of ways. 😋</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEide9jna8eQTw5CHiOou55PLY1cB3alUuR5YGvBMWTIp2oQSNiPiv_Znn2QZ-_HwyRhE4o5wjO01ClCqk51lbMtWGgyxUcYusMfuvDExvskH75gZL27AUxsj5Y8Jgq5jlsupZnGFnztHyPq-NdRdzmn7VELlzTWyinsTgcZFVaYKErWnjaqxk4wLYGLZVxG/s4032/IMG_0127.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEide9jna8eQTw5CHiOou55PLY1cB3alUuR5YGvBMWTIp2oQSNiPiv_Znn2QZ-_HwyRhE4o5wjO01ClCqk51lbMtWGgyxUcYusMfuvDExvskH75gZL27AUxsj5Y8Jgq5jlsupZnGFnztHyPq-NdRdzmn7VELlzTWyinsTgcZFVaYKErWnjaqxk4wLYGLZVxG/w480-h640/IMG_0127.HEIC" width="480" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">As the bacon renders its fat, add heaping tablespoon of Smoked Sweet Paprika and a sprig of rosemary. Be ready for the next onslaught of aromas!</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF-XZ7KtI0E9YjxsqQUx7rDzChaluxfGwx7yvOAqwez_xxmHU6CQf_FRjSd2sTZRjCCe01I1wsxZwGbyeDAFe3lK0iYBiLXyWAcxN_B4dqo4MDNHPS9LtWAYCVbaFggcVfy6nKy8YB2Uxj61S9SG70wjLJ4W3sXzq76VlkBanMckv1a6jk-uBj5imyjzti/s4032/IMG_0129.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF-XZ7KtI0E9YjxsqQUx7rDzChaluxfGwx7yvOAqwez_xxmHU6CQf_FRjSd2sTZRjCCe01I1wsxZwGbyeDAFe3lK0iYBiLXyWAcxN_B4dqo4MDNHPS9LtWAYCVbaFggcVfy6nKy8YB2Uxj61S9SG70wjLJ4W3sXzq76VlkBanMckv1a6jk-uBj5imyjzti/w480-h640/IMG_0129.HEIC" width="480" /></a></div><br /><span style="font-family: verdana; font-size: large;">After about ten minutes, add the potatoes to the bacon and add a little more rosemary. Stir every two or three minutes to coat the potatoes with the bacon fat. See, Rosemary and Saffron are the stars of this dish! After another ten minutes, as the potatoes have begun to get some color on them and absorb that delicious bacon and rosemary flavor, add the next set of ingredients. </span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcdjijxqdxNF04z57MELIwVgNWZP6UtehYYLc7zqsYoEHM2YHPPnpkFTJ9QrCVyvrMl0Z3UEql9VVkJIBlkTK4qLraztTQr40RaNf8z7JbtEB5tYZKIalIAaok0wU30Hq0A8CghtkGt8f3ph2PKXORgAJsoXKgIM_YCWx3thsYb4FTGPTq3exiWUrUq8Ys/s4032/IMG_0131.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcdjijxqdxNF04z57MELIwVgNWZP6UtehYYLc7zqsYoEHM2YHPPnpkFTJ9QrCVyvrMl0Z3UEql9VVkJIBlkTK4qLraztTQr40RaNf8z7JbtEB5tYZKIalIAaok0wU30Hq0A8CghtkGt8f3ph2PKXORgAJsoXKgIM_YCWx3thsYb4FTGPTq3exiWUrUq8Ys/w480-h640/IMG_0131.HEIC" width="480" /></a></div><br /><span style="font-family: verdana; font-size: large;">Add the chicken to the pot along with torn fresh sage and thyme, and sprinkle with salt and black pepper. Stir to coat everything with the bacon rendering. Mmmm! Add the red wine vinegar and stir vigorously to incorporate. Divine!💚</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3u35au3-Mh-rgZn6PxIjSy4mYT7LOaZ2xrGqgGmp7pej_-U3dY3-rxefSNRYlcBo7Lmm5jV8fXpNJv3sZQSv0dmnVGeTlsSxrreXeY5QuUEJ_K0G7GvIUmi79Z_mE5jB2gwBN8UcyQ2E-OymFnoLbNBRLC_J2HCo0tpnF2ntM9pu4eE7sjTyOGB0wcKPr/s4032/IMG_0132.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3u35au3-Mh-rgZn6PxIjSy4mYT7LOaZ2xrGqgGmp7pej_-U3dY3-rxefSNRYlcBo7Lmm5jV8fXpNJv3sZQSv0dmnVGeTlsSxrreXeY5QuUEJ_K0G7GvIUmi79Z_mE5jB2gwBN8UcyQ2E-OymFnoLbNBRLC_J2HCo0tpnF2ntM9pu4eE7sjTyOGB0wcKPr/w480-h640/IMG_0132.HEIC" width="480" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Next, add the onion, celery and garlic. Stir to incorporate and try not to float when those aromas hit your senses!</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAa8H3X2gpLFYU9AjQKrjddLkEn0wZce37NmOz3sD4-lwgLkoTh-Go2SMLgd2D34cxt7RQcGk9JWe7hRQqDawmaFnWmM3j6uuGoIZwyMSFZpmazL3HHjyxh0orjBOtyEyCUazoi8kyFZi38G9LGOX0ciKVL05lN2ozIj3PhgY3lQAT_bur4E-M7mriBlxQ/s4032/IMG_0133.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAa8H3X2gpLFYU9AjQKrjddLkEn0wZce37NmOz3sD4-lwgLkoTh-Go2SMLgd2D34cxt7RQcGk9JWe7hRQqDawmaFnWmM3j6uuGoIZwyMSFZpmazL3HHjyxh0orjBOtyEyCUazoi8kyFZi38G9LGOX0ciKVL05lN2ozIj3PhgY3lQAT_bur4E-M7mriBlxQ/w480-h640/IMG_0133.HEIC" width="480" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDbWKOB0kRNj0WHXx19p-2JRlEcvFm5B-aBn9MU7DlVQaeCO50Xeno0RUZiy5W3czaJldUphyxZfwXmT7CRdAjSb-LirWDoLJ18uuhW9Jbo26p-vPRb3c06excMUJH51n72-uAd3NepwXlsPVuTUz0bt2YsaaqX8ytFUVns1zPEIOey3ojVv5ETF7KVp9Q/s4032/IMG_0134.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDbWKOB0kRNj0WHXx19p-2JRlEcvFm5B-aBn9MU7DlVQaeCO50Xeno0RUZiy5W3czaJldUphyxZfwXmT7CRdAjSb-LirWDoLJ18uuhW9Jbo26p-vPRb3c06excMUJH51n72-uAd3NepwXlsPVuTUz0bt2YsaaqX8ytFUVns1zPEIOey3ojVv5ETF7KVp9Q/w480-h640/IMG_0134.HEIC" width="480" /></a></div><br /><span style="font-family: verdana; font-size: large;">Finally, add a good pinch of saffron. Stir to incorporate all of these amazing herbs and spices. You'll be glad you did! 😁</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Now add the entire can of beer (okay, take a swig!+) to the pot and stir to calm the fizz. Keep the heat on high. Next, add the box of stock and stir every three or so minutes until the liquid begins to boil. Add the pre-cooked rice. Stirring keeps the chicken and potatoes from sticking to the bottom of the pot. Again, when the liquid boils, reduce the heat to medium-low or low (depending on the settings on your stove top). Stir about every five minutes for fifteen minutes, then let it simmer for one hour. Then, set the heat to low after that first hour. You want to simmer low and slow so as not to turn the chicken to shoe leather. </span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzOIwYpbU6TduTjjR2HCU6XumPLsxEqrjHCa5TK_OuOpJB8zdwB2p-_oV6Wcue05N4Uf-9notiSULLGEFnXevGi66Nwmn_d-rr_S9_kR2QAewfVDv8K4uAur_QRfQZjbLl1ZWaKxCcCv6be5VPPGYEHbXwqgChn3UGDIF-ctVoQZrJZibdAg7X9ZuGPBF4/s4032/IMG_0136.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzOIwYpbU6TduTjjR2HCU6XumPLsxEqrjHCa5TK_OuOpJB8zdwB2p-_oV6Wcue05N4Uf-9notiSULLGEFnXevGi66Nwmn_d-rr_S9_kR2QAewfVDv8K4uAur_QRfQZjbLl1ZWaKxCcCv6be5VPPGYEHbXwqgChn3UGDIF-ctVoQZrJZibdAg7X9ZuGPBF4/w480-h640/IMG_0136.HEIC" width="480" /></a></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Add fresh thyme as a flavorful garnish when your serve.</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgDV6uzvkQ_ho5Pi_TjJGnRWst9PCoHwjkr1X6JLAHt2P0oxd-vSsdqK7f5Ocz0QNnmOV3JeDh9mCGYVCDoEzAp0aY7kuxmluQWcY67maKWBW4GLubEMzOLh6S9PSa4vHOVC0gekWf9ANq5i-2zQa2dz1l0VYUdew1RAO7AfNJoYkeyJ6MgsExNteYBWDD/s4032/IMG_0137.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgDV6uzvkQ_ho5Pi_TjJGnRWst9PCoHwjkr1X6JLAHt2P0oxd-vSsdqK7f5Ocz0QNnmOV3JeDh9mCGYVCDoEzAp0aY7kuxmluQWcY67maKWBW4GLubEMzOLh6S9PSa4vHOVC0gekWf9ANq5i-2zQa2dz1l0VYUdew1RAO7AfNJoYkeyJ6MgsExNteYBWDD/w480-h640/IMG_0137.HEIC" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcY2xClB6erByTOxo-h5KOZuwL9iTsfgnv6XIKGLQiW3Kgv5-N-Zieaf-MmYjkCz1RW7yMyWHURH04YkB6FfO5wUBBtBPmBK5y_dRY79kqb-WzXYzHNGpYLGe10JoMPerRnGzULTvKHee4G3qoBvY5LTmVGEyKlVbbqYO6PMXuUr3xxzeSVZhY6BdraBeD/s4032/IMG_0138.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcY2xClB6erByTOxo-h5KOZuwL9iTsfgnv6XIKGLQiW3Kgv5-N-Zieaf-MmYjkCz1RW7yMyWHURH04YkB6FfO5wUBBtBPmBK5y_dRY79kqb-WzXYzHNGpYLGe10JoMPerRnGzULTvKHee4G3qoBvY5LTmVGEyKlVbbqYO6PMXuUr3xxzeSVZhY6BdraBeD/w480-h640/IMG_0138.HEIC" width="480" /></a></div>Slice some hard bread to sop up the intensely flavorful soup liquid. The bread will practically melt. I used a lovely Sourdough loaf Perfect. Last night and the night before were foggy and chilly, and it was the perfect, balanced meal on those chilly nights. </span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">As always, I am grateful for your visit. Now, Go Cook For Someone You Love! ❤</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">~Martin</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">In-House Cook</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeaJUlhRTU7cgc8gzwLIraeFAkk5jd4GN1qf4pdjr39Hey9asGfLIlpv9ZIRzDAqvTRljeP6g-ZsMU5mqkF33-nbFSsGKKPUc-gvQnUeHb8POdLMXCtriXQ31mhLOR0aA0fiSK8Pi8_FlwgXb5FpiH8VZkWPMfeeQUzjnLhA4vPPlxBbx5K1hCdOoZT_Lt/s4032/IMG_0152.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeaJUlhRTU7cgc8gzwLIraeFAkk5jd4GN1qf4pdjr39Hey9asGfLIlpv9ZIRzDAqvTRljeP6g-ZsMU5mqkF33-nbFSsGKKPUc-gvQnUeHb8POdLMXCtriXQ31mhLOR0aA0fiSK8Pi8_FlwgXb5FpiH8VZkWPMfeeQUzjnLhA4vPPlxBbx5K1hCdOoZT_Lt/s320/IMG_0152.HEIC" width="240" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Foley says Go Start Cooking for your loved ones and friends!</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVYqmqQccl50odx6OXshX3hzZEHlU_3XnLdCdynNzieLeYtpdHvJQBlI4gDOkCL7bLvz0mSttOzkfM7L9G1O8F-djijQXDitB3LBaqxzi7D1-2wrEIWrLtOG3naF-9TqLGmUD5lpq2cmxxHGwf1VtzY5gPrM-muqEXxm8dlVCKnXJXKOn5DSfDz_5oTUdM/s4032/IMG_0146.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVYqmqQccl50odx6OXshX3hzZEHlU_3XnLdCdynNzieLeYtpdHvJQBlI4gDOkCL7bLvz0mSttOzkfM7L9G1O8F-djijQXDitB3LBaqxzi7D1-2wrEIWrLtOG3naF-9TqLGmUD5lpq2cmxxHGwf1VtzY5gPrM-muqEXxm8dlVCKnXJXKOn5DSfDz_5oTUdM/s320/IMG_0146.HEIC" width="240" /></a></div><br /><span style="font-family: verdana; font-size: large;"><br /> </span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;"> </p><div class="blogger-post-footer">Thank You for viewing In-House Cook Recipe Food Blog. Here I share tips, stories and, of course, recipes. My niche is comfort food, Thank you, again, and drop me a line if you see a recipe you like or have come up with a tip to make things easier!</div>In-House Cookhttp://www.blogger.com/profile/01564695614699899846noreply@blogger.com0tag:blogger.com,1999:blog-2281324612869793242.post-7545816319838493802023-12-06T16:58:00.000-08:002023-12-06T16:58:22.415-08:00Chicken Milanese and Garlic Cheesy Potato Stacks<p style="text-align: center;"> </p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkZ9hyphenhyphenOx9zBrb9Viqxj2Z0s0TN8TRV6IdUFqOXNS4vK3bXPzF-ZkiBoG98OfRT55ny4WGZqC5T3cf3610w9MonioZL3zYsA53Y3A-Opb2izLmzf9ueG5FYjRUHCcJ_v7rNJwenOS2Aa3DWP2_MV0TXmE_53Aqdzv9cF8F4O7Re9J2ob4oy-HAzkrE3r0-0/s4032/IMG_0022.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkZ9hyphenhyphenOx9zBrb9Viqxj2Z0s0TN8TRV6IdUFqOXNS4vK3bXPzF-ZkiBoG98OfRT55ny4WGZqC5T3cf3610w9MonioZL3zYsA53Y3A-Opb2izLmzf9ueG5FYjRUHCcJ_v7rNJwenOS2Aa3DWP2_MV0TXmE_53Aqdzv9cF8F4O7Re9J2ob4oy-HAzkrE3r0-0/w640-h480/IMG_0022.HEIC" width="640" /></a></div><br /><div style="text-align: center;"><span style="font-family: verdana; font-size: x-large;">Chicken Milanese and Garlic Cheesy Potato Stacks</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-large;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;">It is no secret that I have been craving fried chicken these days. 😁 I blogged "gently fried chicken" earlier today and now I am blogging another fried chicken dinner that I love even more: Chicken Milanese, a beloved Italian dish that has been around for well over one hundred years. The early preparation being known as "<i>cotoletta alla milanese</i>", is very similar to the Austrian/German Schnitzel. Along with the milanese, I made what I call potato stacks. I will describe that and a recycled potato side dish later on. This is such a fantastic meal. Let's get to it, shall we?</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><b><u>Ingredients</u></b></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><b><u><br /></u></b></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">2 large boneless/skinless chicken breasts (</span><span style="font-family: verdana; font-size: medium;">one per</span><span style="font-family: verdana; font-size: large;"> </span><span style="font-family: verdana; font-size: medium;">person</span><span style="font-family: verdana; font-size: large;">) </span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 cup flour</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">3 eggs</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 rounded teaspoon salt and black pepper</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 rounded tablespoon dry Italian seasoning<b>+</b></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 teaspoon </span><span style="font-family: verdana;">(and some extra)</span><span style="font-family: verdana; font-size: large;"> dry oregano, rosemary, thyme and sage<b>+</b> more for the potato stacks</span></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 cup vegetable oil, or grape seed oil or canola oil</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><b><u>Ingredients for Potato Stacks</u></b></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><b><u><br /></u></b></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 large russet potato (to make four, two per person)</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">4 slices of Provolone or mozzarella</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">2 tablespoon granulated garlic</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">pinch salt and black pepper per potato stack</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><b>+</b> extra dry Italian seasonings</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">cooking spray (such as PAM)</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;">To start, preheat the oven to 375-degrees. Next, create and set up a dredging station for the chicken. In addition, prepare a separate cutting board for the chicken breasts. For your dredging station, add the flour to a dish, and stir in the seasonings, including the salt and pepper. Crack the eggs in a separate dish, break the yolks and briskly stir the egg whites and yolks together with a pinch of salt and pepper. </span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiug4aoUXnVDFyVRzfh7oRTwJ6wDhj3jJ-rU-QgwhbhokCzgLEQQXKV_rO7WSklEC-JktH4_eV0Vv6ks8ppwgHeU5mAL1877udDM-0suGYDqBbf380XSN2wi-47xOssSzHPk_UYpot_bFlN-hjHJqq18f2ZkPZy6iJtBdH_wb99Xt9TbfXdoXV9UOLjjlLf/s4032/IMG_0015.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiug4aoUXnVDFyVRzfh7oRTwJ6wDhj3jJ-rU-QgwhbhokCzgLEQQXKV_rO7WSklEC-JktH4_eV0Vv6ks8ppwgHeU5mAL1877udDM-0suGYDqBbf380XSN2wi-47xOssSzHPk_UYpot_bFlN-hjHJqq18f2ZkPZy6iJtBdH_wb99Xt9TbfXdoXV9UOLjjlLf/w640-h480/IMG_0015.HEIC" width="640" /></a></div><br /><div style="text-align: left;"><span style="font-family: verdana; font-size: large;">On the other cutting board, lay out the chicken breasts. Using a sharp chef's or culinary knife, starting on the thinner side, slice the chicken about three-fourths of the way and open it up like a book. Repeat with the second chicken breast, and more if you are feeding a few people. Place some plastic wrap (such as cling wrap) over the chicken breasts. Now take a meat mallet or medium sized skillet and pound the chicken breasts into fairly flat uniform shapes. Now, add the oil to a large skillet over high heat. </span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdil4-Jr4qnAzlfrxizXZs_968wTByKa-2sT3os9h9sYjDGP-fDSG03rmqzQVhDwc99PlvCL-K7xioGZ9M-QnY45QomVqEMbLCZ2_yrfq8NUvElHe4lINqHgJT9FwHATvBHw8rj9YSqqzG8Z4fcMMG8aDF3_gxl1jftf33jVTG4QaJryLejwjMtzEGeVVI/s4032/IMG_0016.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdil4-Jr4qnAzlfrxizXZs_968wTByKa-2sT3os9h9sYjDGP-fDSG03rmqzQVhDwc99PlvCL-K7xioGZ9M-QnY45QomVqEMbLCZ2_yrfq8NUvElHe4lINqHgJT9FwHATvBHw8rj9YSqqzG8Z4fcMMG8aDF3_gxl1jftf33jVTG4QaJryLejwjMtzEGeVVI/w640-h480/IMG_0016.HEIC" width="640" /></a></div><br /><span style="font-family: verdana; font-size: large;"><br /></span></div></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><b><u>Steps for the Dredging Station</u></b></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><b><u><br /></u></b></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">1. Place the chicken in the flour dish and thoroughly coat the flattened breasts with the seasoned flour. </span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;"> 2. Place the floured breasts in the egg <span> </span><span> </span><span> </span><span> </span><span> <span> </span><span> </span></span>wash,completely coating them with the wash. </span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;"> 3. Place each breast back into the flour and again, fully coat the breast with the seasoned flour. </span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;">*******************************************</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;">The oil should be rippling by this time, meaning it is ready to fry the chicken. Fry one breast at a time so as not to crowd the skillet. Fry the chicken four minutes per side; that should suffice, but use a thermometer or cut it open slightly to make sure the thicker part is done. Place the finished chicken on a wire rack or, onto a plate covered with paper towels. </span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;">Hold that thought for a couple of minutes! 😃</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="color: #bf9000; font-family: verdana; font-size: large;">Let me start off by saying that the potatoes should actually be prepped first, as they take about 40 minutes to bake in the oven. 🍳🍳 That'd give you Plenty of time, then, to work on the chicken. </span></div><div style="text-align: left;"><span style="color: #bf9000; font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="color: red; font-family: verdana; font-size: large;">Preheat the oven to 375-degrees. </span></div><div style="text-align: left;"><span style="color: #bf9000; font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;">Wash the russet potato thoroughly. This next step takes patience and a little skill. You work it out however it suits you. 😊 </span><span style="font-family: verdana; font-size: x-large;">You will want to have a standard muffin pan ready. Spray four<b>+</b> muffin bun pits that are easily accessible with cooking spray (not baking spray). Now, using a sharp culinary knife, trim the potato down all around until a circular potato round fits in the pit. Now slice the potato into thin discs, or, chips. You will want four or five discs per muffin pit, or, cup. Do NOT throw away the potato scraps! Set them aside. Afterward, use a biscuit cutter or round ravioli stamp and make four or five cheese discs out of the cheese of your choice. I used a ravioli stamp which made the perfect size out of provolone. Before you begin to assemble the stacks, have some of the dried herbs (mentioned in the ingredients section, above) ready to use. Place a disc at the bottom of each sprayed cup, or, pit. <i>Let's just call them a cup. </i>Sprinkle a pinch of granulated garlic over the disc, then add a cheese disc. By-the-way, do not throw out the cheese scraps! Use them in the stacks! Add dried herbs wherever you like throughout the construction of the stacks; the same applies to the granulated onion! When completed, sprinkle finely grated Parmesan on the top of each stack. Place the muffin pan in the oven and bake for 40 minutes. When done, remove the pan and use a knife and spoon (I used a knife only) to scoop the stacks out. Plate immediately alongside the chicken, which should be done by now if you begin with the stacks first, as I belatedly mentioned. </span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: x-large;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiv1g3JAozAntzZA0JLoXn_N6ZMC3c-8QBluAggtm_MG4j-v6we74T-_R9biK8O5dEpH8h1OdV7cFwRVgCzhkOF6OHXc-qgtSM1TpGfal3wmzak_8do3Vpyz0qvlcu7Err-FPbVtv4u7Bx1-QQ6mLUcJnPQHBE-IBCp1Ie2Jc3hiAUJ2Ia_0S6tpJNOkE3/s4032/IMG_0019.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiv1g3JAozAntzZA0JLoXn_N6ZMC3c-8QBluAggtm_MG4j-v6we74T-_R9biK8O5dEpH8h1OdV7cFwRVgCzhkOF6OHXc-qgtSM1TpGfal3wmzak_8do3Vpyz0qvlcu7Err-FPbVtv4u7Bx1-QQ6mLUcJnPQHBE-IBCp1Ie2Jc3hiAUJ2Ia_0S6tpJNOkE3/w480-h640/IMG_0019.HEIC" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixnj34e7R8itXJ0r9emJtVHWhYjsKD-t9fn-1wO46YKH3LbTBu0ejuqFs-rgBIy-BtodjvOZrOp7BdLabpyL47X_1vT6n9drnEjMKK-22v9WVPamUwCZhKE87TZeyt6NOzNQOyJgs5UxVKmJukBzG6wCJ8nZZgApi1P_6OcVQb4ADSrYtnpZGVPDcYUzeD/s4032/IMG_0018.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixnj34e7R8itXJ0r9emJtVHWhYjsKD-t9fn-1wO46YKH3LbTBu0ejuqFs-rgBIy-BtodjvOZrOp7BdLabpyL47X_1vT6n9drnEjMKK-22v9WVPamUwCZhKE87TZeyt6NOzNQOyJgs5UxVKmJukBzG6wCJ8nZZgApi1P_6OcVQb4ADSrYtnpZGVPDcYUzeD/w480-h640/IMG_0018.HEIC" width="480" /></a></div><br /><span style="font-family: verdana; font-size: x-large;">Now, on to the potato scraps. There is hot oil in the skillet. Take the potato peelings and scraps and fry them up! This takes maybe 4 minutes, max, over high heat. Season as you wish and the kids or guests can enjoy them, too!</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-large;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1p6cDoFZvzpY77ZmLWFvmX0DpTxYDODM37hZp3xVTR34sT0g9S7GvDemD302ZHr_2TRJBIGd8tm_nfEonsyM06ZRkc9fXQubd364fDcA1XjngkHFxOINTQ_PRHXTyZxb5nhea0CeHAoHFt9aqCB2I5ihwpTX6LETTDd2GJEJrQsiGcDdPT_qVa3IYXfRa/s4032/IMG_0021.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1p6cDoFZvzpY77ZmLWFvmX0DpTxYDODM37hZp3xVTR34sT0g9S7GvDemD302ZHr_2TRJBIGd8tm_nfEonsyM06ZRkc9fXQubd364fDcA1XjngkHFxOINTQ_PRHXTyZxb5nhea0CeHAoHFt9aqCB2I5ihwpTX6LETTDd2GJEJrQsiGcDdPT_qVa3IYXfRa/w480-h640/IMG_0021.HEIC" width="480" /></a></div>Potato Scraps<br /><span style="font-family: verdana; font-size: x-large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-large;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiamTW0lpRdupDynzLwErjHnbjOZ1gD4qLdsH16Ei6tlV5mQ1K7cUrGd0m6IUQkaIv43rJXAaWleTwq13TCQayahoiezN_SJ6dbzdolGud4grw05TnqfZ8us5AzJmYfNup1oYNjcLGNPXNeBun9w6_m7Ucf6Kt-0PP4cmIGzQcCgblOBrOxP4cZbiiPB54T/s4032/IMG_0022.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiamTW0lpRdupDynzLwErjHnbjOZ1gD4qLdsH16Ei6tlV5mQ1K7cUrGd0m6IUQkaIv43rJXAaWleTwq13TCQayahoiezN_SJ6dbzdolGud4grw05TnqfZ8us5AzJmYfNup1oYNjcLGNPXNeBun9w6_m7Ucf6Kt-0PP4cmIGzQcCgblOBrOxP4cZbiiPB54T/w640-h480/IMG_0022.HEIC" width="640" /></a></div><br /><span style="font-family: verdana; font-size: x-large;">Chicken Milanese with Garlic Cheesy Potato Stacks</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-large;">As ALWAYS, Thank You for your visit, your time and consideration. I am so grateful for your time. ❤✌❤</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-large;">Now, Go Cook For Someone You Love! If you make any recipe in this blog, drop me a line (Facebook, IG, X (Twitter) or TikTok) and say hello! I'd be grateful!</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-large;">~Martin</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-large;">In-House Cook</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-large;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghg7EiMbY6aJ-VSj2YS_HkeigN6quUifYUivsV8k79Fi3QH5AeFAp-iVhPZC7cP7hfvzwsVqqZNDOHxo3JkuVgbjT6bPgEiMy7WFhuhTNXc7m_rWavhoRbl080700rufcjTHPR7yTUwly2MEyv5KCYQFZ0T_MbMcGzEPxVOw8TbsqDTsTHlIFykcRX8Ka6/s2879/IMG_0048.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2879" data-original-width="2424" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghg7EiMbY6aJ-VSj2YS_HkeigN6quUifYUivsV8k79Fi3QH5AeFAp-iVhPZC7cP7hfvzwsVqqZNDOHxo3JkuVgbjT6bPgEiMy7WFhuhTNXc7m_rWavhoRbl080700rufcjTHPR7yTUwly2MEyv5KCYQFZ0T_MbMcGzEPxVOw8TbsqDTsTHlIFykcRX8Ka6/s320/IMG_0048.HEIC" width="269" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLhOStx0w3NYdR1AS48b_f46dWCstzvqghTpiO24biBh0zo7Vqh4gQTPb9e-6u_T0MXDWoz2KcJwuxAZ24m_nSTcsJXYryw8jND8UElUejKCSTxZ4wBMY_uj3cWukFcMMYRNkHNsIfDIoUdeQTGNOUPCQOovKLORRn8ZnSDmPt7Jtko0uAQ5XrYt8g8bOh/s4032/IMG_0034.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLhOStx0w3NYdR1AS48b_f46dWCstzvqghTpiO24biBh0zo7Vqh4gQTPb9e-6u_T0MXDWoz2KcJwuxAZ24m_nSTcsJXYryw8jND8UElUejKCSTxZ4wBMY_uj3cWukFcMMYRNkHNsIfDIoUdeQTGNOUPCQOovKLORRn8ZnSDmPt7Jtko0uAQ5XrYt8g8bOh/w300-h400/IMG_0034.HEIC" width="300" /></a></div><br /><span style="font-family: verdana; font-size: x-large;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;"><i><br /></i></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;"><i><br /></i></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-large;"><br /></span></div><div class="blogger-post-footer">Thank You for viewing In-House Cook Recipe Food Blog. Here I share tips, stories and, of course, recipes. My niche is comfort food, Thank you, again, and drop me a line if you see a recipe you like or have come up with a tip to make things easier!</div>In-House Cookhttp://www.blogger.com/profile/01564695614699899846noreply@blogger.com0tag:blogger.com,1999:blog-2281324612869793242.post-35029182794258330662023-12-04T18:14:00.000-08:002023-12-04T18:14:21.238-08:00Gently Fried Chicken with Herb Crusted Potatoes<p style="text-align: center;"> </p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6FpMHH19jGzXKuuXilIwRmFPE51K4Q8QMz2Ul7aJYZiP9BaEKkiO1FhTXWKVPfQLEn7n7TG291uyfl9Rdpi3hExunnNsykhf-8yuQ7UpH32fa8JGh5UBdGifVTlnO1AdegLaDfW6teRBNzi5P7ZnX5tWwUE_ICTZFwqXgCEy0gmHvoOyCn_muLPJRXaQP/s4032/IMG_9850.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6FpMHH19jGzXKuuXilIwRmFPE51K4Q8QMz2Ul7aJYZiP9BaEKkiO1FhTXWKVPfQLEn7n7TG291uyfl9Rdpi3hExunnNsykhf-8yuQ7UpH32fa8JGh5UBdGifVTlnO1AdegLaDfW6teRBNzi5P7ZnX5tWwUE_ICTZFwqXgCEy0gmHvoOyCn_muLPJRXaQP/w640-h480/IMG_9850.HEIC" width="640" /></a></div><br /><div style="text-align: center;"><span style="font-family: verdana; font-size: x-large;">Gently Fried Chicken with Herb Crusted Potatoes</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-large;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;">There are times when you crave something so much but you just cannot take the time to go out to eat. I think I have the answer right here. Everyone who knows me KNOWS I ❤❤❤ Fried Chicken. When I lived in Virginia for eight months recently, while I did not frequent fried chicken joints, when I did, I was gloriously happy. They KNOW how to make fried chicken Right in the South! Ok, my ted talk is over. Let's get to my "Gently" fried chicken. I call it that because it is not deep fried and not baked. I use the good old dredging station - much like milanese - but with good old southern spices, and I fry the boneless/skinless thighs a bit gently until it just turns golden. </span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><b><u>Ingredients</u></b></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><b><u><br /></u></b></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 package of 4 large or 6 medium-sized boneless and skinless chicken thighs</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 cup flour</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">1+1 teaspoons salt and black pepper</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 tablespoon smoked Paprika</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 teaspoon dried oregano+, and 1 teaspoon dried thyme</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 tablespoon granulated garlic</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 tablespoon granulated onion</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 tablespoon Old Bay spice</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"> 3 eggs</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 cup of vegetable, canola or grape seed oil</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhvTYhSsCZlXGRPuCmIEAlIFI1jW4ZXLbfBiAyhiwWuCLqGYQI6b34q9ATjmyrHnXaYF3QNfy6ft3qoRnoUMY0QymyHG0oBjoXAUckG6SMpgn8HrOjppc9_3j1gw9zD6j5NO1zs4lkp6yNt81P9Io9HHn3T7_cRgpHRlzTEKaAEdK6sN3rSHGJ_ywOQ4KX/s4032/IMG_0015.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhvTYhSsCZlXGRPuCmIEAlIFI1jW4ZXLbfBiAyhiwWuCLqGYQI6b34q9ATjmyrHnXaYF3QNfy6ft3qoRnoUMY0QymyHG0oBjoXAUckG6SMpgn8HrOjppc9_3j1gw9zD6j5NO1zs4lkp6yNt81P9Io9HHn3T7_cRgpHRlzTEKaAEdK6sN3rSHGJ_ywOQ4KX/w640-h480/IMG_0015.HEIC" width="640" /></a></div><br /><div style="text-align: left;"><span style="font-family: verdana; font-size: x-large;">Add the cup of flour to a dish with an elevated rim, along with the spices. In another dish, add the three eggs and use a spoon to break the yolks and vigorously stir to mix the yolks with the egg whites. Add a pinch of salt and pepper to the eggs. Add the oil to a skillet over high heat. As the oil heats up, place two or three boneless-skinless chicken thighs to the flour. Coat the chicken well with the flour, then, add them to the egg wash. Coat all sides well and then, repeat step one, back to the flour. </span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: x-large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Step 1. Coat the chicken well with seasoned flour.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Step 2. Coat the chicken with egg wash. </span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Step 3. Coat the chicken with the flour Again. </span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;">When the oil begins to ripple, that means the oil is ready for frying. Add the first chicken thighs to the oil. It should begin sizzling at once. Repeat the steps again until all of the chicken has been prepped for frying. </span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;">Fry the chicken gently, meaning, do not let it burn; you want a lightly golden color. The thighs will cook very quickly, about three minutes per side. The spice's aroma will make your senses seriously happy. Trust me. </span><span style="font-family: verdana; font-size: x-large;">When finished frying, place the chicken on a wire rack or, on a dish covered with paper towels. </span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;">Meanwhile, since there is seasoned flour and hot oil in the skillet remaining, I dust the potatoes (I sliced baby Yukon golds into discs for this) with the flour and place them in the skillet. This entire meal will be a bit crispy! I love that! Don't you?</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUmIYG0hsAR_cLnXc5lOo0-ycwL1VqArp-EIjiEo6Izw778V8qhz4Vq25Ag94rUbZ5BmlPqQL2OLD9VDD5ARqSCoz0uK7IB8I89e49En9lEXh74ClBe2tGiYLUCZKmle3al8USHqBPZ5KVMyhHhxQluLH_BKIxfTaa628ftHmJ12b0TnsazPizqu5c_VSK/s4032/IMG_4788.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUmIYG0hsAR_cLnXc5lOo0-ycwL1VqArp-EIjiEo6Izw778V8qhz4Vq25Ag94rUbZ5BmlPqQL2OLD9VDD5ARqSCoz0uK7IB8I89e49En9lEXh74ClBe2tGiYLUCZKmle3al8USHqBPZ5KVMyhHhxQluLH_BKIxfTaa628ftHmJ12b0TnsazPizqu5c_VSK/w480-h640/IMG_4788.jpeg" width="480" /></a></div><br /><span style="font-family: verdana; font-size: large;">I love crispy potatoes!</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmmsAhWhvyrP_qrWZ4Qe5OqAgi6VVXen5UXEpX878Z3a_IOXUqDmus83hP5qQZg1nFIkcSl9NkTw24qMEGJdbze7kX4fGDDJlOj2azRRV7KiJ-3j4pifyrbutBeOXqWkeROqJ8M6ZbVvxL9Z8ToOmkMiYIyE4LXRrjwxyDxvKMWWNjO8dV1hesTqMGhI3q/s4032/IMG_9849.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmmsAhWhvyrP_qrWZ4Qe5OqAgi6VVXen5UXEpX878Z3a_IOXUqDmus83hP5qQZg1nFIkcSl9NkTw24qMEGJdbze7kX4fGDDJlOj2azRRV7KiJ-3j4pifyrbutBeOXqWkeROqJ8M6ZbVvxL9Z8ToOmkMiYIyE4LXRrjwxyDxvKMWWNjO8dV1hesTqMGhI3q/w640-h480/IMG_9849.HEIC" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWOZ3O8W_6Pm2H7kR4mar_xsVX55cWhZ63MwolWmKU6yktirXUqu_flWzRedNx4uitQEDkQdJdTNPN37AEixOA1q_B0zQ605pDFBc6cb-OhRIEPYxxuMDb4rpAZkj9cJdpvEEas9Yqx7RyJn3Zcls0r6R9DoaPbBqIkH4yOXp7-V6gNz9BlwfGg4CAruDK/s4032/IMG_9850.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWOZ3O8W_6Pm2H7kR4mar_xsVX55cWhZ63MwolWmKU6yktirXUqu_flWzRedNx4uitQEDkQdJdTNPN37AEixOA1q_B0zQ605pDFBc6cb-OhRIEPYxxuMDb4rpAZkj9cJdpvEEas9Yqx7RyJn3Zcls0r6R9DoaPbBqIkH4yOXp7-V6gNz9BlwfGg4CAruDK/w640-h480/IMG_9850.HEIC" width="640" /></a></div><br /><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;">Plate simply, garnish with your favorite herb, add a green vegetable or corn to the dish, and enjoy! Stay tuned for another fry up dish in my next blog post coming soon! </span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;">Thank You for your time and consideration, and as always, I am grateful for your visit! Now, you know what's coming, Go Cook For Someone You Love❤</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">~ Martin</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">In-House Cook</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnMew7Hso2aHf-cp6rhIevidWp1Gf2-ZH3ecrMwRbxDnFqm9Z7KRTjSLL1wb1TEH0kAIzUGATw5C9AlCG60_N02Wl41k4sQGokDCOp98XMJ2t2svsa7VkkRg1iAgi8m4TpPVtaii3-dw_zNwi8Fxa2C9TO29iUCR8volX36Fj10hdYl6Om2hTTmNA31NFH/s4032/IMG_9826.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnMew7Hso2aHf-cp6rhIevidWp1Gf2-ZH3ecrMwRbxDnFqm9Z7KRTjSLL1wb1TEH0kAIzUGATw5C9AlCG60_N02Wl41k4sQGokDCOp98XMJ2t2svsa7VkkRg1iAgi8m4TpPVtaii3-dw_zNwi8Fxa2C9TO29iUCR8volX36Fj10hdYl6Om2hTTmNA31NFH/s320/IMG_9826.HEIC" width="240" /></a></div><br /><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></div></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><b><u><br /></u></b></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: x-large;"><br /></span></div><div class="blogger-post-footer">Thank You for viewing In-House Cook Recipe Food Blog. Here I share tips, stories and, of course, recipes. My niche is comfort food, Thank you, again, and drop me a line if you see a recipe you like or have come up with a tip to make things easier!</div>In-House Cookhttp://www.blogger.com/profile/01564695614699899846noreply@blogger.com0tag:blogger.com,1999:blog-2281324612869793242.post-37249654454817692742023-11-28T17:52:00.000-08:002023-11-28T17:52:28.519-08:00Bowtie Pasta with Sausage and Tomatoes<p style="text-align: center;"> </p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj30VeZZHfPfOChOBBbsgJ5xfVgo8VsZteE5_SRkeoMMqr_Jwo5e7TJggJDWJAWTebISWXvV2r9BbWOPGuc1WhW-IFovyTmipsw_B0XSINZQ8gP-FNfgtputIu0okor49hqpYrXoHGV2dv1tR0F_jDsmTrRLtFpqrJD99QZlg6f-669qjIO8zJ4KuxlzEra/s4032/IMG_9870.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj30VeZZHfPfOChOBBbsgJ5xfVgo8VsZteE5_SRkeoMMqr_Jwo5e7TJggJDWJAWTebISWXvV2r9BbWOPGuc1WhW-IFovyTmipsw_B0XSINZQ8gP-FNfgtputIu0okor49hqpYrXoHGV2dv1tR0F_jDsmTrRLtFpqrJD99QZlg6f-669qjIO8zJ4KuxlzEra/w480-h640/IMG_9870.HEIC" width="480" /></a></div><br /><p style="text-align: center;"><span style="font-family: verdana; font-size: x-large;">Bowtie Pasta with Sausage and Tomatoes</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: x-large;"><br /></span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: large;">So, it's been a long day and you're tired, you've worked late and you have hungry people at home to feed, or, you have company coming over and now you're feeling a little stressed due to running late. Let's solve your problem. I have the perfect meal for you and your hungry eaters. Let's get to it, shall we?</span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><b><u>Ingredients</u></b></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">2 pints cherry or baby tomato medley</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 pound ground Italian sausage</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">1/2 cup chopped onion</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">2 tablespoons minced garlic</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">6 fresh basil leaves, torn or chopped</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">1/2 cup fresh grated Parmigiano-Reggiano </span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">Extra virgin olive oil</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">1/2 stick butter</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">2 rounded tablespoons Dry Italian seasoning or fresh:</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">rosemary, oregano, thyme, finely chopped</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 box or package Farfalle, "Bowtie" pasta</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeSZH6tPgGbTEhnNJSLtY_yhF-gJkTVoWd2U-nI_fa1vcoYi78U362PubMAV3Ds2HaIYh4d1ZlBdkh0gOYwpegCTNiIIGPcyNsEZBz94LHYTy2uaYQ0zoX3jnB6FltkugX9XEYcrO8Egc3MhEQ2Hr-2IGsZnfdIiHB_zobYB_yfAe_l7TEXZX_rSySBTMg/s4032/IMG_9866.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeSZH6tPgGbTEhnNJSLtY_yhF-gJkTVoWd2U-nI_fa1vcoYi78U362PubMAV3Ds2HaIYh4d1ZlBdkh0gOYwpegCTNiIIGPcyNsEZBz94LHYTy2uaYQ0zoX3jnB6FltkugX9XEYcrO8Egc3MhEQ2Hr-2IGsZnfdIiHB_zobYB_yfAe_l7TEXZX_rSySBTMg/w640-h480/IMG_9866.HEIC" width="640" /></a></div><br /><span style="font-family: verdana; font-size: large;">Bring four quarts of water to a roiling boil. In a skillet, add the onion and garlic in evoo, add a pinch of salt and pepper, and saute till the onion begins to soften. At that point, use a wooden spoon to move the onion and garlic off to the sides of the skillet. Add the ground Italian sausage in chunks. Add the dry Italian seasoning, a pinch of salt and pepper, breaking up the meat as fine as possible. I like it a bit chunky; you work it out however you wish. 😁</span><p></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">When the water begins to boil, generously add salt and stir. When it begins to boil vigorously, add the Bowtie pasta and set a timer for about ten minutes. </span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">While the pasta boils, add the washed tomatoes to the skillet and reduce the heat to medium. Stir thoroughly. Add some of the fresh basil. Cover the skillet and allow the heat and hot oil to cause the tomatoes to burst and add sweetness to this "deconstructed" pasta sauce. This is amazing. </span></p><h1 style="text-align: center;"><span style="font-family: verdana; font-size: large; font-weight: normal;">The pasta should be "al dente" or near done. Use a colander to drain the pot or, use a "spider" utensil to remove the pasta, placing it into the skillet. Either way, keep the pot, and reduce the heat to low. Add the butter and about three turns of the pot with evoo. Add some of the dry Italian seasoning, some of the fresh basil and add the ingredients from the skillet into the pot. Stir thoroughly to coat the pasta with the butter, evoo, seasoning and the popping tomatoes with it. Turn off the heat that was under the skillet. </span></h1><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Either grate the parmigiano-reggiano over the pot or over the plated pasta. I like to grate it over the plates or bowls. I used bowls for this particular meal. </span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvHQFEuYvzL5QnEQVYe6mUKHZcestz2VfOimNGeuXZeFPWCyr420EndWV3kNrrnYsBUdRK4YcMwTHKJ3BoynoeW4pcbxHzGhEQGlFtfKtQFTX1nDOKxJ4FT4fMKGfPiSF3U09ilerm8W4mjR9Bn_Kza80Z_uxGYQAyls-drdKPAmxxdXbMBQdAlZ769Mqi/s4032/IMG_4881.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvHQFEuYvzL5QnEQVYe6mUKHZcestz2VfOimNGeuXZeFPWCyr420EndWV3kNrrnYsBUdRK4YcMwTHKJ3BoynoeW4pcbxHzGhEQGlFtfKtQFTX1nDOKxJ4FT4fMKGfPiSF3U09ilerm8W4mjR9Bn_Kza80Z_uxGYQAyls-drdKPAmxxdXbMBQdAlZ769Mqi/w480-h640/IMG_4881.jpeg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin54UOCiNREKRXxTUlMwJ0NaPumUzOUDd4ymK1OcVeb0Ue8LGGD66pyHCb_lfSpVGREYifzWxtDEa_4lH_CoXdoTQ7ivB9YkansfyM0v8MA81slSKGC7vFMYwvMlYhBTMibq6lUet-cjgGKx-CUG8qpcbe5vNdNm4Ib9cowGXTOQZf1h77DHOa69hS7SEM/s4032/IMG_9869.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin54UOCiNREKRXxTUlMwJ0NaPumUzOUDd4ymK1OcVeb0Ue8LGGD66pyHCb_lfSpVGREYifzWxtDEa_4lH_CoXdoTQ7ivB9YkansfyM0v8MA81slSKGC7vFMYwvMlYhBTMibq6lUet-cjgGKx-CUG8qpcbe5vNdNm4Ib9cowGXTOQZf1h77DHOa69hS7SEM/w480-h640/IMG_9869.HEIC" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil_GbCn4ZfZ1NXKoxB7liRQefq1F3YT2BaPZTP5tObJQ9LhcYZJeREEVqaN3NecodQuCMDdK_X0lkyzgL-w_2FKRwOhzQ-lZHuEPjd1eVMvRYc5IgLFfqFqcQHmivbB4xmfvlQZcPQJkz-rJASBqLS__mtkUjFYk6yuoYwYkQ0G81vlfGDV0yoJqWJhFR6/s4032/IMG_9870.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil_GbCn4ZfZ1NXKoxB7liRQefq1F3YT2BaPZTP5tObJQ9LhcYZJeREEVqaN3NecodQuCMDdK_X0lkyzgL-w_2FKRwOhzQ-lZHuEPjd1eVMvRYc5IgLFfqFqcQHmivbB4xmfvlQZcPQJkz-rJASBqLS__mtkUjFYk6yuoYwYkQ0G81vlfGDV0yoJqWJhFR6/w480-h640/IMG_9870.HEIC" width="480" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">As always, make the dish your own. This can be purely vegetarian, as well, which I have made in the past. </span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Thank You for your time and your visit. I hope you enjoyed reading this humble blog post. I am working on getting into the swing of writing again after a long absence. It means a great deal that you are here. </span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Now, Go Cook For Someone You Love! ❤</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">~Martin </span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">In-House Cook</span></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpSFcS80B0Yg6hD5cLsU9knLJ68a0KoYNoNnlXE6pfOUW9di_flRE0pEVGuq-MPj0diDnkyExMgWnjV2EjYKRVLxRXsSQP56E4KU4zIgnQ1OHjb_NbVd0pVy3LmEa_LZlpTi7_dif2DQdApCKavE3bD17R_k7d6gEv5gVqpdYdEv6y0dyM6gCYt2pFWHZu/s4032/IMG_9862.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpSFcS80B0Yg6hD5cLsU9knLJ68a0KoYNoNnlXE6pfOUW9di_flRE0pEVGuq-MPj0diDnkyExMgWnjV2EjYKRVLxRXsSQP56E4KU4zIgnQ1OHjb_NbVd0pVy3LmEa_LZlpTi7_dif2DQdApCKavE3bD17R_k7d6gEv5gVqpdYdEv6y0dyM6gCYt2pFWHZu/s320/IMG_9862.HEIC" width="240" /></a></div><br /><span style="font-family: verdana; font-size: large;"><br /></span></div><div><span style="font-family: verdana; font-size: large; font-weight: normal;"><br /></span></div><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></p><div class="blogger-post-footer">Thank You for viewing In-House Cook Recipe Food Blog. Here I share tips, stories and, of course, recipes. My niche is comfort food, Thank you, again, and drop me a line if you see a recipe you like or have come up with a tip to make things easier!</div>In-House Cookhttp://www.blogger.com/profile/01564695614699899846noreply@blogger.com0tag:blogger.com,1999:blog-2281324612869793242.post-43685655826726240422023-11-10T21:30:00.004-08:002023-11-10T21:36:03.986-08:00Martin's MIssissippi Pot Roast<p> </p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVi-0SANBv0JyDp_ioY_KDKBnwullMZ_10xSME9cHFhASafllZ6OErCOYyVSSFSyQD8po1Nq3HMd16bsppT8P-4-c8-A25yelmQKupgHx7J34uK9snMzduhv4hHOz2QsVb4yMWVvLQryJKiPNtKlRO3tL34mzuJna1KlKlYh-r1_P6ped8RByBlkjjoS_m/s4032/IMG_9216.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVi-0SANBv0JyDp_ioY_KDKBnwullMZ_10xSME9cHFhASafllZ6OErCOYyVSSFSyQD8po1Nq3HMd16bsppT8P-4-c8-A25yelmQKupgHx7J34uK9snMzduhv4hHOz2QsVb4yMWVvLQryJKiPNtKlRO3tL34mzuJna1KlKlYh-r1_P6ped8RByBlkjjoS_m/w480-h640/IMG_9216.HEIC" width="480" /></a></div><br /><div style="text-align: center;"><span style="font-family: georgia; font-size: x-large;">Martin's Mississippi Pot Roast</span></div><div style="text-align: center;"><span style="font-family: georgia; font-size: x-large;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: large;">Everyone who knows me, knows how I love tangy, spicy, warm flavors. Mississippi Pot Roast allows me all of that, and more. I am kinda drooling about it as I write! My best friend, Anne, makes THE BEST Mississippi pot roast Ever, but I thought I'd share mine; it's a bit of a tweak from the norm. Let's get started, shall we?</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: large;">This meal-a-palooza can be made in a slow cooker or any pot. There are tons of different takes on this, but as long as we don't deviate too far from the original, I think we can do it justice, with a little tweak. So, slow-cooker, Dutch oven or just a pot will be needed. Let's get to my list of ingredients. </span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: georgia; font-size: large;"><b><u>Ingredients</u></b></span></div><div style="text-align: center;"><span style="font-family: georgia; font-size: large;">1 large pot roast</span></div><div style="text-align: center;"><span style="font-family: georgia; font-size: large;">1 onion, coarsely chopped</span></div><div style="text-align: center;"><span style="font-family: georgia; font-size: large;">1 head garlic, halved</span></div><div style="text-align: center;"><span style="font-family: georgia; font-size: large;">four leaves fresh basil</span></div><div style="text-align: center;"><span style="font-family: georgia; font-size: large;">1 rounded tablespoon dried or fresh rosemary</span></div><div style="text-align: center;"><span style="font-family: georgia; font-size: large;">2 rounded tablespoons of freshy or dried lemony thyme</span></div><div style="text-align: center;"><span style="font-family: georgia; font-size: large;">1 -2 pounds baby New Potatoes (Use your favorite!)</span></div><div style="text-align: center;"><span style="font-family: georgia; font-size: large;">1 -2 packages of either dry Italian dressing seasoning or...</span></div><div style="text-align: center;"><span style="font-family: georgia; font-size: large;">Ranch dry dressing</span></div><div style="text-align: center;"><span style="font-family: georgia; font-size: large;">1 cup of mayonnaise</span></div><div style="text-align: center;"><span style="font-family: georgia; font-size: large;">3 rounded tablespoons mustard (your favorite)</span></div><div style="text-align: center;"><span style="font-family: georgia; font-size: large;">salt and pepper</span></div><div style="text-align: center;"><span style="font-family: georgia; font-size: large;">1 tablespoon (rounded) dry dill</span></div><div style="text-align: center;"><span style="font-family: georgia; font-size: large;">1 cup of pepperoncinis and half of the juice of the bottle</span></div><div style="text-align: center;"><span style="font-family: georgia; font-size: large;">1 cup dill pickle juice</span></div><div style="text-align: center;"><span style="font-family: georgia; font-size: large;">1 can pickled jalapenos</span></div><div style="text-align: center;"><span style="font-family: georgia; font-size: large;">6 tablespoons your favorite searing oil (I like grapeseed)</span></div><div style="text-align: center;"><span style="font-family: georgia; font-size: large;">4 teaspoons Green Hot Sauce </span><span style="font-family: georgia;">(<span style="color: #93c47d;">Tobasco </span>and <span style="color: #93c47d;">Cholula</span> are my favorites)</span></div><div style="text-align: center;"><span style="font-family: georgia; font-size: large;">1 large can beer (Corona is great) or 1 large box of Chicken Broth</span></div><div style="text-align: center;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: large;">The great thing about this recipe is, you can add or change or delete whatever you want to! </span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: large;">First, preheat the oven to 250-degrees. Add four exaggerated tablespoons of oil to a skillet or Dutch oven over high heat. Add salt and pepper to both sides of the pot roast. When the oil begins to ripple, add the pot roast and sear 6 minutes per side. Meanwhile, wash the potatoes and set aside, and halve the head of garlic; slice off the stop quarter of the head of garlic, and if there are cloves protruding around the bottom, use a paring knife and cut the top off of those extra cloves. Sprinkle with salt and pepper and place with the potatoes. </span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir331_daePU0_FgDrMmqv87JrPB8BtFl0ypfkUr1IiGEYA97JpkcEqzb9yEe2hPYCRYZMXeOwNGEXl9zIpqj8CbGMXhGTBYjaRocbaNifGtx2dyDnKvMixtivFsUDkXVrM_E0mlVm45Mr8rhXquXOMHxoJ-SZBcLc8JhV3UY5auQQfhvGnf1-kPjSu-lV3/s4032/IMG_9203.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir331_daePU0_FgDrMmqv87JrPB8BtFl0ypfkUr1IiGEYA97JpkcEqzb9yEe2hPYCRYZMXeOwNGEXl9zIpqj8CbGMXhGTBYjaRocbaNifGtx2dyDnKvMixtivFsUDkXVrM_E0mlVm45Mr8rhXquXOMHxoJ-SZBcLc8JhV3UY5auQQfhvGnf1-kPjSu-lV3/w480-h640/IMG_9203.HEIC" width="480" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span style="font-family: georgia; font-size: large;">Seared pot roast ready for braising</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTVXRZEHEBzD2qIlazPifO2ItBaFju_ulDarXOeukb4kUIBryMhxRA7jRcX1XOLNEKpMpSWX7wvcPPoYUIgoibDVEJjhi-aqwRULOogJ-NDoR_gv_Wq09qYC7rAwQ2M9WY42Lp5PVhDM-tbLAHc51wU_Myu-QhK24QdjtPN3DSuPBJCC0d1Y3cb_UfzrQt/s4032/IMG_9205.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTVXRZEHEBzD2qIlazPifO2ItBaFju_ulDarXOeukb4kUIBryMhxRA7jRcX1XOLNEKpMpSWX7wvcPPoYUIgoibDVEJjhi-aqwRULOogJ-NDoR_gv_Wq09qYC7rAwQ2M9WY42Lp5PVhDM-tbLAHc51wU_Myu-QhK24QdjtPN3DSuPBJCC0d1Y3cb_UfzrQt/w480-h640/IMG_9205.HEIC" width="480" /></a></div><br /><span style="font-family: georgia; font-size: large;">Potatoes, basil, rosemary, thyme and onion ready to braise with the pot roast. </span></div><div style="text-align: center;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrlU4memuJF8xR1TrYrGH0lxyE3WwA24IcWaVND2LL98A8iFDQmkF59VnZhL8Hzd_G5PTN4PQTyT7DplhxBOJ5ESs29izxGQh-8fEAuj3n1I44Di-84KkTlJJJ_nv8OuBV19E6X31yTp-nHbiAepB_ZmZh86arqX1vxzNIqMGl1gfFFhmUjsx9f8KYTBdA/s4032/IMG_9207.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrlU4memuJF8xR1TrYrGH0lxyE3WwA24IcWaVND2LL98A8iFDQmkF59VnZhL8Hzd_G5PTN4PQTyT7DplhxBOJ5ESs29izxGQh-8fEAuj3n1I44Di-84KkTlJJJ_nv8OuBV19E6X31yTp-nHbiAepB_ZmZh86arqX1vxzNIqMGl1gfFFhmUjsx9f8KYTBdA/w480-h640/IMG_9207.HEIC" width="480" /></a></div><br /><span style="font-family: georgia; font-size: large;">Place the seared pot roast into the pot or slow cooker over the potatoes. Add the mayo and green hot sauce atop the roast. Add the pepperoncinis to the pot, along with the garlic and pickled jalapenos. Also, add the entire beer or box of chicken or beef stock, the pepperincini juice and dill pickle juice. Add a fresh herb bundle, including rosemary, thyme and dill. </span></div><div style="text-align: center;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: georgia; font-size: large;">*One tweak I made was to add a half cup of Sweet Carolina BBQ sauce. The tangy flavor is just amazing and the aroma while braising is enrapturing. You will be like the cartoon person who smells the cooking aroma and floats into the kitchens, captivated by aromas. I will make it this way forever. </span></div><div style="text-align: center;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: georgia; font-size: large;">Now, if you are using a slow cooker, you will want to assemble everything the night before or early in the morning. Set the slow cooker to high for eight hours. If you are using a Dutch oven or another type of pot, arrange to take one rack out so you can place the pot into the oven at 250-degrees, as mentioned earlier. Slow cook for up to five or six hours. The meat should fall apart when touched with a fork. IF you must do this on the stove top, bring the mixture to a boil, cover, and reduce the heat to low for six or seven hours. No matter how you do this, it will be amazing!</span></div><div style="text-align: center;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpsxeSSNROsTmQErOs3SDECa53mT2Wpxyjp_Xk_WgFbmchyphenhyphen26uheUR2RHf-aIaHPyt45JyXEhB65sVQrLitqXdXnasN7QUt9B5J4kWYyJ7kpzfG0dIL08ioQKdn80519BGlMJD0aQnhpg0-upvwMV0VzuPwbwrtjsxEK1ZBORXLF1jAD0HNOAhCmVsBvI2/s4032/IMG_9216.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpsxeSSNROsTmQErOs3SDECa53mT2Wpxyjp_Xk_WgFbmchyphenhyphen26uheUR2RHf-aIaHPyt45JyXEhB65sVQrLitqXdXnasN7QUt9B5J4kWYyJ7kpzfG0dIL08ioQKdn80519BGlMJD0aQnhpg0-upvwMV0VzuPwbwrtjsxEK1ZBORXLF1jAD0HNOAhCmVsBvI2/w480-h640/IMG_9216.HEIC" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRcTVafRoVkv0Kqqk4Z1CiDCGRDSalQOzxMIloLA8c4HC2gzKjtIT6K5z7Y3qVF3eJbA-a4VgPZTaLPRyxuz1KkscJAP-GBP6fT5CLM_Qkojn3ki2H_lk75oTlA1SVw4RuuKWeOZCw9Nd-6X5yHCkU6BT4kuiSk2TBI8dkmiOTP93NrnjhYj_9R4DjAMJ4/s4032/IMG_9217.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRcTVafRoVkv0Kqqk4Z1CiDCGRDSalQOzxMIloLA8c4HC2gzKjtIT6K5z7Y3qVF3eJbA-a4VgPZTaLPRyxuz1KkscJAP-GBP6fT5CLM_Qkojn3ki2H_lk75oTlA1SVw4RuuKWeOZCw9Nd-6X5yHCkU6BT4kuiSk2TBI8dkmiOTP93NrnjhYj_9R4DjAMJ4/w480-h640/IMG_9217.HEIC" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyLPBoSHqjTEWqTSEqPTC7w3XIYCwCn1fHLcEq8QgXjMu8jIR4l4fi-bEdBsyYbjksqzxHp4oH0sXGSURMn3n94wJvXD05WywFWWIrilsZhCvW9T_1o5vWrW-8E5HJycFdghbONsD_x1VHTx_KYKCIx48Ti4fwT4WNJcXQPpWCBsWn7iR7KLIebmAgx8HJ/s4032/IMG_9218.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyLPBoSHqjTEWqTSEqPTC7w3XIYCwCn1fHLcEq8QgXjMu8jIR4l4fi-bEdBsyYbjksqzxHp4oH0sXGSURMn3n94wJvXD05WywFWWIrilsZhCvW9T_1o5vWrW-8E5HJycFdghbONsD_x1VHTx_KYKCIx48Ti4fwT4WNJcXQPpWCBsWn7iR7KLIebmAgx8HJ/w640-h480/IMG_9218.HEIC" width="640" /></a></div><br /><span style="font-family: georgia; font-size: large;">When finished, remove the chunks of pot roast, remove the pepperincinis and potatoes. Plate up to six servings. Garnish with fresh sage, oregano or Italian flat-leaf parsley. The aromas are only a mild hint to the incredible, sweet and dill flavors coming your way. </span></div><div style="text-align: center;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: georgia; font-size: large;">THANK YOU so much for your visit and your time! As always, I am thoroughly grateful for you. Now, Go Cook For Someone You Love❤!!!</span></div><div style="text-align: center;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: georgia; font-size: large;">~Martin</span></div><div style="text-align: center;"><span style="font-family: georgia; font-size: large;">Your In-House Cook</span></div><div style="text-align: center;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMsFXghTsPil5eUDSSD2pkfCHfCzUlAbWkWReCIrjAi7qYhV4dXrAQWsG0PUgLeSGV2Fvso6FyfsR-IGSNqz8OTGRDiXmvQhIMrt6NG4lpgEGWSsdDzeCcP-10Dm6xnfmJqnlUQehPMv6GwSL9Y7FxDFO1wIhevMqfSbhM-sj_dkD666SG6gTR2mWZDWsv/s4032/IMG_9673.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMsFXghTsPil5eUDSSD2pkfCHfCzUlAbWkWReCIrjAi7qYhV4dXrAQWsG0PUgLeSGV2Fvso6FyfsR-IGSNqz8OTGRDiXmvQhIMrt6NG4lpgEGWSsdDzeCcP-10Dm6xnfmJqnlUQehPMv6GwSL9Y7FxDFO1wIhevMqfSbhM-sj_dkD666SG6gTR2mWZDWsv/s320/IMG_9673.HEIC" width="240" /></a></div><div style="text-align: center;"><br /></div><span style="font-family: georgia; font-size: medium;">The full Hunter's Moon two weeks ago from Santa Cruz. Ca. </span></div><div style="text-align: center;"><span style="font-family: georgia; font-size: medium;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuUCKQn1vkbHMIiwlS41gQwDmFang71jXt9xSTVgeiTF51pE1gamHVHBFmqh87NvCBBtqsQYWpVhPs8LoEN-Oo6EoCht5mhJY-Qnn8CSBukbK6rCkrQuIu7QL9ZQoTpinikev2dlf1L5mVA10K4f3xbQU-zxKLRIQ2Gkn62c8MjD3VATLJgFzVVNn6UHvw/s2532/IMG_9568.PNG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2532" data-original-width="1170" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuUCKQn1vkbHMIiwlS41gQwDmFang71jXt9xSTVgeiTF51pE1gamHVHBFmqh87NvCBBtqsQYWpVhPs8LoEN-Oo6EoCht5mhJY-Qnn8CSBukbK6rCkrQuIu7QL9ZQoTpinikev2dlf1L5mVA10K4f3xbQU-zxKLRIQ2Gkn62c8MjD3VATLJgFzVVNn6UHvw/w185-h400/IMG_9568.PNG" width="185" /></a></div><br /><span style="font-family: georgia; font-size: large;">The many faces of my Foley dog. </span></div><div style="text-align: center;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: center;"><span style="font-family: georgia;"><br /></span></div><div class="blogger-post-footer">Thank You for viewing In-House Cook Recipe Food Blog. Here I share tips, stories and, of course, recipes. My niche is comfort food, Thank you, again, and drop me a line if you see a recipe you like or have come up with a tip to make things easier!</div>In-House Cookhttp://www.blogger.com/profile/01564695614699899846noreply@blogger.com0tag:blogger.com,1999:blog-2281324612869793242.post-7524965625533406862023-11-09T18:19:00.002-08:002023-11-09T18:19:44.911-08:00Rosemary Garlic Chicken Thighs with Roasted Herb Potatoes<p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDfTDz_bk2J5QavMlbr9T5oALhG2YyH_lxjcBaCOJWj6yp650GQrrVHRwk0iXQVX22gNc7vSXmzglQIcDIENiV3regxw1FWewpChnnNFTm1cySEE1OCNyk_rGrSLesfeTzaRpd8-MdLYR2zYXmlKN_sFyhIhB-rHdfI-maKm9_6t4ufKFTqfvkL3fb4jlI/s4032/IMG_3845.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDfTDz_bk2J5QavMlbr9T5oALhG2YyH_lxjcBaCOJWj6yp650GQrrVHRwk0iXQVX22gNc7vSXmzglQIcDIENiV3regxw1FWewpChnnNFTm1cySEE1OCNyk_rGrSLesfeTzaRpd8-MdLYR2zYXmlKN_sFyhIhB-rHdfI-maKm9_6t4ufKFTqfvkL3fb4jlI/w480-h640/IMG_3845.jpeg" width="480" /></a></div><br /> <span style="font-family: verdana; font-size: x-large;">Rosemary Chicken Thighs with Roasted Herb Potatoes</span><p></p><p style="text-align: left;"><span style="font-family: verdana; font-size: large;">I have come to a place in my life where time is still crunched and many dinners are too simple and store bought to blog about, but I want more. I want elegant, beautiful, fragrant dinners to relish and enjoy and talk about for a few days. This....is one of them. Takes about an hour, a little shopping, and totally worth while. Let's get to it, shall we?</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><b><u>Ingredients</u></b></span></p><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">4 - 6 chicken thighs </span><span style="font-family: verdana;">skin on, boneless or bone-in</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 - 2 pounds Yukon Gold potatoes, quartered</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">4 - 6 cloves garlic, diced</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Fresh Rosemary, 6 large sprigs</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">4 fresh thyme sprigs</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">3 sprigs fresh oregano</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">1/2 teaspoon saffron fronds</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">salt and pepper</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 tablespoon smoked sweet paprika</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">4 + 3 tablespoons your favorite oil</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;">This dish can be made in a slow cooker or a skillet with a cover. The best part is, while there is a little searing involved, the rest is done in one pot or skillet. Alright, place the chicken thighs out on a large plate. Generously sprinkle both salt and pepper and paprika onto both sides of the chicken. Be sure to retain some for the slow cooking. Set the plate aside. On a separate cutting board, slice each potato into fourths.</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;">Now, in two separate skillets, add oil to the skillets; four tablespoons in the larger skillet, both skillets over medium-high heat. When the oil ripples, place the chicken and potatoes into their perspective skillets. Turn the chicken after about four minutes, or when the seared side is just a little golden. As for the potatoes, when they begin to show golden colors, like the chicken, turn them over and add a little garlic , thyme and some fresh rosemary leaves. Fry to about four minutes more and then remove. </span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJlvt6yvDvq3Lo7BCr4OiUSxQoYo-0C3ahxp6qJvSka8TOkCvt73De9qgJVhEnx-50PuSyKPCOKFB-iBKMab2IDQIGgSpcIhWDS9B0b7Pz-S5eyQdBFvYUi4i8_EeMw7esTioTw3PtJyTuprzcaMJ-qGm47hC-d8ki34mzU30JqDIcRXp_YS0anshdQpmt/s4032/IMG_9296.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJlvt6yvDvq3Lo7BCr4OiUSxQoYo-0C3ahxp6qJvSka8TOkCvt73De9qgJVhEnx-50PuSyKPCOKFB-iBKMab2IDQIGgSpcIhWDS9B0b7Pz-S5eyQdBFvYUi4i8_EeMw7esTioTw3PtJyTuprzcaMJ-qGm47hC-d8ki34mzU30JqDIcRXp_YS0anshdQpmt/w480-h640/IMG_9296.HEIC" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBijZNHSm2QGhLWgt6KYC05jDuxm9nVAlboN_S1fDPam5yIbBMdj_f7p7iMU3WtQZRak_EsCPR3i3d36CItDi9lWuXxrsbv94f_qc-9lDjPikYwwBKVImTo1HE8e4UWpkNdQ1eInzWIMvyEZRS61TEGdKFkZHDBiMLQFNra5YoVxNrLoQlDsPk9MbDzMR4/s4032/IMG_9297.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBijZNHSm2QGhLWgt6KYC05jDuxm9nVAlboN_S1fDPam5yIbBMdj_f7p7iMU3WtQZRak_EsCPR3i3d36CItDi9lWuXxrsbv94f_qc-9lDjPikYwwBKVImTo1HE8e4UWpkNdQ1eInzWIMvyEZRS61TEGdKFkZHDBiMLQFNra5YoVxNrLoQlDsPk9MbDzMR4/w480-h640/IMG_9297.HEIC" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc-5fWJBKN6X_EjzsnP-DpVo444C1ci9cptBFXqhTLyMKIyb9gshDM1-buHmEZmyt2LrbwD_N-hVF75U2rD7QeFgfgm4_LEyqNJU8ioEtgBv91iRiUZh7LFoCzmD3UXIZCwGjsMat2G52WS0DLITy_gnm_f7uKbXbduxKLAXbDBXfLueFwuvdJqHSnTW2D/s4032/IMG_9298.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc-5fWJBKN6X_EjzsnP-DpVo444C1ci9cptBFXqhTLyMKIyb9gshDM1-buHmEZmyt2LrbwD_N-hVF75U2rD7QeFgfgm4_LEyqNJU8ioEtgBv91iRiUZh7LFoCzmD3UXIZCwGjsMat2G52WS0DLITy_gnm_f7uKbXbduxKLAXbDBXfLueFwuvdJqHSnTW2D/w480-h640/IMG_9298.HEIC" width="480" /></a></div><br /><span style="font-family: verdana; font-size: large;"><br /></span></div><p style="text-align: left;"><span style="font-family: verdana; font-size: large;">At this point, add a little more oil to a pot or to a large skillet. Add the potatoes to the high-sided skillet (let's just go with that for simplicity's sake). Add some more fresh garlic, thyme and oregano, and twice as much fresh rosemary. Place the chicken atop the potatoes and add the remaining fresh herbs, garlic, two pinches of saffron and two or three of the larger whole sprigs of rosemary; <span style="background-color: white;">after</span> <span style="background-color: white;">all,</span></span><span style="background-color: white;"><span style="font-family: verdana; font-size: x-large;"> </span><span style="font-family: verdana; font-size: x-large;">rosemary is the star of the show! In addition, sprinkle pinches of the remaining salt, pepper and paprika over the chicken. Bring to medium-high heat. When frying begins, reduce the heat to medium-low. Cover and simmer for 30 minutes. Check it in a few minutes, as you may need to reduce to low, depending on the calibration and elevation of your stove top. </span></span></p><p style="text-align: center;"><span style="background-color: white;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGO8Qu-Ei8wWI3Rsp1sRK1K1-hUwQXnxCfrWc_n7PKH8llTKjFpq9tOVHgDTXRGgKZ9J6ks-oxlv1mH_JFZayUczb1c_cnhVKwUjaPvd8sCyTogTQhw7oYm_9TRmULNMAMoVZSJIMq7mOuRacy_Dc4jgGFl9W6zUzlxhhD05cjRrreZb3WiIGy8HEaakKT/s4032/IMG_3844.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGO8Qu-Ei8wWI3Rsp1sRK1K1-hUwQXnxCfrWc_n7PKH8llTKjFpq9tOVHgDTXRGgKZ9J6ks-oxlv1mH_JFZayUczb1c_cnhVKwUjaPvd8sCyTogTQhw7oYm_9TRmULNMAMoVZSJIMq7mOuRacy_Dc4jgGFl9W6zUzlxhhD05cjRrreZb3WiIGy8HEaakKT/w480-h640/IMG_3844.jpeg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiNK7g9mhqJr1OS9RSz-YQFCZtg_aD4a4HJ-k5O4JZ0fl6FdMuuyWF7hIKWJZOcWFsuQwUzNYTMLXBCrnV-nglrAUVs3Rw9E0ZkYsQ0Uae9bEYzsGYHWrXy6KtN8mAvYPmSpEZBDlx1yqt6kteJmaerKxJ9qVibSbS7EUTSPCVEEn-uBJBqUqVfVLHq5mJ/s4032/IMG_9311.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiNK7g9mhqJr1OS9RSz-YQFCZtg_aD4a4HJ-k5O4JZ0fl6FdMuuyWF7hIKWJZOcWFsuQwUzNYTMLXBCrnV-nglrAUVs3Rw9E0ZkYsQ0Uae9bEYzsGYHWrXy6KtN8mAvYPmSpEZBDlx1yqt6kteJmaerKxJ9qVibSbS7EUTSPCVEEn-uBJBqUqVfVLHq5mJ/w640-h480/IMG_9311.HEIC" width="640" /></a></div><br /><span style="font-family: verdana; font-size: large;">After 30 minutes, remove the chicken and potatoes to rest about five minutes, or, if you prefer, plate right away! It'll be hot! I added a little parmesan to the potatoes and chicken. Serve with fresh garnish of your choice. White wine would go best with this dish. I prefer Chardonnay, myself. </span><p></p><p style="text-align: center;"><span style="background-color: white;"><span style="font-family: verdana; font-size: large;"><br /></span></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><span style="background-color: white;">Thank You so much for your visit and time! I am so grateful. Now, Go Cook For Someone You Love!❤</span></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><span style="background-color: white;">~Martin</span></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><span style="background-color: white;">Your In-House Cook</span></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><span style="background-color: white;"><br /></span></span></p><p style="text-align: center;"><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; font-size: x-large; text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz3VWkdczBcqiVdOvb57nxuY6bRxa2DPGnUNh0Y0FZrKDoyOhWLL0OqF3Ub8VDcAWH_1npaxi35rq_No3gtKkF67qRdl8Ud1n8yz2xdap-ATfaaIdjL1dp-T1Q0BpdYmIMJjeSRvzmgt_vbH-PIQdNQALvjUNRWMZnB1ZrA53Dq9_FhA402aPV-_MQMBki/s4032/IMG_9444.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz3VWkdczBcqiVdOvb57nxuY6bRxa2DPGnUNh0Y0FZrKDoyOhWLL0OqF3Ub8VDcAWH_1npaxi35rq_No3gtKkF67qRdl8Ud1n8yz2xdap-ATfaaIdjL1dp-T1Q0BpdYmIMJjeSRvzmgt_vbH-PIQdNQALvjUNRWMZnB1ZrA53Dq9_FhA402aPV-_MQMBki/s320/IMG_9444.HEIC" width="320" /></a></span></div><span style="font-family: verdana;"><br /><div class="separator" style="clear: both; font-size: x-large; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_fscepgrRFBkSO8Zzy9e4YkMAHSQWyQReU7MhfcahJfsZnlK9VojRVjG0I23hR0kSahAr_JlMf8PaXqxQoRpHJ4ANBStZhwos06qClEXp53EnTNIL03ykI_-OKrzbvnwjP_4Cpd_LAFrc5PIAjLk6SwGXLaI2AfLre4dROiqTvts-hVw_3dtOlvYO99gE/s4032/IMG_3863.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_fscepgrRFBkSO8Zzy9e4YkMAHSQWyQReU7MhfcahJfsZnlK9VojRVjG0I23hR0kSahAr_JlMf8PaXqxQoRpHJ4ANBStZhwos06qClEXp53EnTNIL03ykI_-OKrzbvnwjP_4Cpd_LAFrc5PIAjLk6SwGXLaI2AfLre4dROiqTvts-hVw_3dtOlvYO99gE/s320/IMG_3863.jpeg" width="240" /></a></div><br /><span style="background-color: white;">My Foley</span></span><p></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><span style="background-color: white;"><br /></span></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><span style="background-color: white;"><br /></span></span></p><p style="text-align: center;"><br /></p><p style="text-align: left;"><span style="background-color: white;"><span style="font-family: verdana; font-size: x-large;"><br /></span></span></p><p style="text-align: left;"><span style="background-color: white;"><span style="font-family: verdana; font-size: x-large;"><br /></span></span></p><p style="text-align: left;"><span style="background-color: white;"><span style="font-family: verdana; font-size: x-large;"><br /></span></span></p><p style="text-align: left;"><span style="background-color: white;"><span style="font-family: verdana; font-size: x-large;"><br /></span></span></p><p style="text-align: left;"><span style="background-color: white;"><span style="font-family: verdana; font-size: x-large;"><br /></span></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: left;"><br /></p><div class="blogger-post-footer">Thank You for viewing In-House Cook Recipe Food Blog. Here I share tips, stories and, of course, recipes. My niche is comfort food, Thank you, again, and drop me a line if you see a recipe you like or have come up with a tip to make things easier!</div>In-House Cookhttp://www.blogger.com/profile/01564695614699899846noreply@blogger.com0tag:blogger.com,1999:blog-2281324612869793242.post-13710414948057076652023-11-08T19:32:00.002-08:002023-11-08T19:32:52.949-08:00Caprese Stuffed Chicken Breasts with Saffron Rice and Grilled Peaches<p style="text-align: center;"> </p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHs30cZYgIFJfpQC6IeA70WQi7n8ebBGRrwWcWAmscF8eDYgpEQdDCG7n0O8ymlHauI97LcylSjowSg0IOL-tIAWPotJSBDign36av2FRdbzW26cu9x3koBgfTLmWqF7HmLtx1sMbM0nYr_J0beklZJwF6M-RqlzaoF_dwavWI16nyV836ie0Mh-5hi0oI/s1922/IMG_9508.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1442" data-original-width="1922" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHs30cZYgIFJfpQC6IeA70WQi7n8ebBGRrwWcWAmscF8eDYgpEQdDCG7n0O8ymlHauI97LcylSjowSg0IOL-tIAWPotJSBDign36av2FRdbzW26cu9x3koBgfTLmWqF7HmLtx1sMbM0nYr_J0beklZJwF6M-RqlzaoF_dwavWI16nyV836ie0Mh-5hi0oI/w640-h480/IMG_9508.JPG" width="640" /></a></div><br /><p style="text-align: center;"><span style="font-family: verdana; font-size: x-large;">Caprese Stuffed Chicken Breast with Saffron Rice and Grilled Peaches</span></p><div style="text-align: left;"><span style="font-family: verdana; font-size: large;">Sometimes we want to have a bit of elegance at dinner without much fuss. Here is a version of caprese chicken with rice you can microwave with grilled peach slices. The prep is simple and the flavor is powerful, not to mention the aromas! Let's get to it, shall we?</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><b><u>Ingredients</u></b></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">2+ chicken breasts (1 per person)</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">8+ slices Italian salami (I prefer sopressata) </span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">3 leaves fresh basil, chopped plus 8 fresh whole leaves</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">4 cloves garlic*, diced</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">3 cups marinated mozzarella balls or...</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">2+ cups grated mozzarella</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">3 tablespoons extra virgin olive oil + 4 tbspn</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">salt and pepper</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 rounded tablespoon dry Italian seasoning</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">2 microwavable bags of Basamati Rice</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 pinch saffron per rice bag</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">1/2 teaspoon diced fresh garlic*</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">2+ fresh peaches, quartered</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCvEEo_Btblym2K9642A30IMU_7bcY7yj-CAuEob6fcF6qf1rohj2CoGp4bIxlzg7ACEj6psotNa6xn9AdAtK1n3QIQDWC5LeBortJGnLrLcSuht4eCt0yPnxHM-1jTHYijWf7OxLgtVpiWWQTc3XnKbFFf4y8PbqFIwaS71nqReHAgkap_4vOJYqfb-14/s4032/IMG_9497.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCvEEo_Btblym2K9642A30IMU_7bcY7yj-CAuEob6fcF6qf1rohj2CoGp4bIxlzg7ACEj6psotNa6xn9AdAtK1n3QIQDWC5LeBortJGnLrLcSuht4eCt0yPnxHM-1jTHYijWf7OxLgtVpiWWQTc3XnKbFFf4y8PbqFIwaS71nqReHAgkap_4vOJYqfb-14/w640-h480/IMG_9497.HEIC" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjjNZnbAcJ9e59pmLnYa4jWDY1EFxUqF3iwZHgq4CPe_-MnVP79JBgyDYzPocQy_AaziRfIi1bXCJcwAx14fO9GZgamldz0Wb7G4QcDvr-QFVKWEn2nqakhhn_j7rco8mmYIP216k5qbh-3Nakj8VLMdm8RtdUGZ_KYtOQVqtoh_KqEjaSjSR1ZPSIz-mc/s4032/IMG_9496.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjjNZnbAcJ9e59pmLnYa4jWDY1EFxUqF3iwZHgq4CPe_-MnVP79JBgyDYzPocQy_AaziRfIi1bXCJcwAx14fO9GZgamldz0Wb7G4QcDvr-QFVKWEn2nqakhhn_j7rco8mmYIP216k5qbh-3Nakj8VLMdm8RtdUGZ_KYtOQVqtoh_KqEjaSjSR1ZPSIz-mc/w640-h480/IMG_9496.HEIC" width="640" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;">Using a chef's knife, make four or five cuts about an inch deep about an inch apart. Add a good drizzle, three or four rounds of evoo in a skillet over medium-high heat. Add a little salt and pepper and half of the dry Italian seasoning all over the chicken breasts and gently sear until the breasts turn golden. Remove the breasts and allow to cool, about ten minutes. Prep the salami, mozzarella balls, fresh basil leaves, remaining spices, and preheat the oven to 375-degrees. </span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;">Add one piece of salami that has been halved to each slice. Add one large or two medium folded fresh basil leaves per slice. Add a little diced garlic to each slice on the chicken. When that has been completed, add a sprinkle of salt and pepper and dry Italian seasoning to the top of each chicken breast. Place the breasts in a baking pan or oven-safe skillet. Add the mozzarella balls to each chicken breast over the stuffings. Now place the skillet or pan into the oven for 35 minutes. </span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZz8asvhe3oCSI63XHt05qyzKqUtPHu8l4cCj_snrAbyYx7tehreoxKoUh35MqCGLybUWoc8KscCfuy6SiX-uDrP-vnQkKuZBCpksvZWGpSt4gQQMVCdW_Kxfzd3blYaKmlxar1LnvI8clTqxRbS7M4rB__g6lxYfY6VF6mPRGqoioEFBpnKK4STrv77r3/s4032/IMG_9498.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZz8asvhe3oCSI63XHt05qyzKqUtPHu8l4cCj_snrAbyYx7tehreoxKoUh35MqCGLybUWoc8KscCfuy6SiX-uDrP-vnQkKuZBCpksvZWGpSt4gQQMVCdW_Kxfzd3blYaKmlxar1LnvI8clTqxRbS7M4rB__g6lxYfY6VF6mPRGqoioEFBpnKK4STrv77r3/w480-h640/IMG_9498.HEIC" width="480" /></a></div><br /><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;">Now, using a grill pan or skillet, add butter or butter spray over medium-high heat. Add the peach slices when the butter begins to sizzle and grill the peaches. Turn when the sugars release the peach and there are grill marks on them. Try not to turn too quickly. If the sugars have not developed and softened the meat of the peach it will tear when turning. </span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;">Next, tear the seal of the rice packets and add a tiny splash of water and a pinch of garlic. Usually, these packets need only one minute to cook, but please read the directions, just to be sure. </span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhepTyFdok87SJHfY0orR2X1UZK4sVod_evK5LsypxFbtV8_thwUpVuNdFyazQCLnVxOKtimavJI0gJ56eT4HcJAImvhsfEwmrd_Fur0XigO0KimWgKIITToQOQ_eEhqBdpDxouWGmYRVNPpHn00tvH1AWP1h3nmyBttaU_bTEvswBdlX6hn2XxZ8IFNFFp/s4032/IMG_9502.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhepTyFdok87SJHfY0orR2X1UZK4sVod_evK5LsypxFbtV8_thwUpVuNdFyazQCLnVxOKtimavJI0gJ56eT4HcJAImvhsfEwmrd_Fur0XigO0KimWgKIITToQOQ_eEhqBdpDxouWGmYRVNPpHn00tvH1AWP1h3nmyBttaU_bTEvswBdlX6hn2XxZ8IFNFFp/w640-h480/IMG_9502.HEIC" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJYUq_NeOxy9exnCC6sQVTQB9wUeh2YEYgKE-YUk16VBITENG_MHU4us1pAvXG_VxMXycWKIaiU1hyTHt4YRQM8rYGQeGDKS315vgxczMro2jT2BqTe0FFrCrtD1IeR1K4uRtKgVH_DZD5I7YC5zhBX3OIHpbpqQ0TwT7mn8CwCQJz7-m2SeeiLG5i5y5J/s4032/IMG_9500.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJYUq_NeOxy9exnCC6sQVTQB9wUeh2YEYgKE-YUk16VBITENG_MHU4us1pAvXG_VxMXycWKIaiU1hyTHt4YRQM8rYGQeGDKS315vgxczMro2jT2BqTe0FFrCrtD1IeR1K4uRtKgVH_DZD5I7YC5zhBX3OIHpbpqQ0TwT7mn8CwCQJz7-m2SeeiLG5i5y5J/w480-h640/IMG_9500.HEIC" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvBkZANpLt-Frv9X1oXpTvTOl63mXwdafFTZNqzH2Ze2ghF0FjFjEq-8DiYRFm2_3GNf1swdQNbeGN8V_QljnzUMZUBOtH2Lr1nD0b9hE1eFzvUOpLjjYqPOru1nIqnYKcDoQi1gDWfeudsTN0AZUBAs9C1-EX-cYHG8R_eqI67QR4D1cvp2ZHH-mU30mA/s4032/IMG_9501.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvBkZANpLt-Frv9X1oXpTvTOl63mXwdafFTZNqzH2Ze2ghF0FjFjEq-8DiYRFm2_3GNf1swdQNbeGN8V_QljnzUMZUBOtH2Lr1nD0b9hE1eFzvUOpLjjYqPOru1nIqnYKcDoQi1gDWfeudsTN0AZUBAs9C1-EX-cYHG8R_eqI67QR4D1cvp2ZHH-mU30mA/w640-h480/IMG_9501.HEIC" width="640" /></a></div><br /><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;">After the timer goes off signaling the completeness of the chicken, and let the chicken rest about five minutes before serving. When the rice is cooked, empty the rice onto the serving plates and add a pinch of saffron to each. Add the peaches and the chicken after five minutes. Add white balsamic vinegar to the chicken and the peaches. Garnish with the remaining diced fresh basil and serve.</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><span> </span><span> </span><span> Well, What are you waiting for? Go Cook For Someone You Love!!!!</span><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><span><br /></span></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><span>Thank You for your time and consideration! I hope you make this, or some version of it that works for you. Let me know what you do and how you like it!</span></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><span><br /></span></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><span>~Martin</span></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><span>Your In-House Cook</span></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><p style="text-align: center;"><span style="font-family: verdana; font-size: x-large;"><br /></span></p><div class="blogger-post-footer">Thank You for viewing In-House Cook Recipe Food Blog. Here I share tips, stories and, of course, recipes. My niche is comfort food, Thank you, again, and drop me a line if you see a recipe you like or have come up with a tip to make things easier!</div>In-House Cookhttp://www.blogger.com/profile/01564695614699899846noreply@blogger.com0tag:blogger.com,1999:blog-2281324612869793242.post-4306281328470639782023-11-08T17:41:00.001-08:002023-11-08T17:41:56.119-08:00Homemade Pasta Sauce with Ravioli<p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw50zTVBTHbXLn9cg8QEN70JJzRFmX6gpeM3QEWMXxstXqA_ley6cekJHMd30lxvymgL_nYhnJsB7k2Rna51O0k2b6KxjyD_1LrRABAFJ46VSZ0-0CV3urqgNHUiEq8BdWBOz4t98TSPOSZyXexbTM6Hlahv7wqWHTNrMIaOy6Gv6QQD7DZaHG5c1QUgrg/s4032/IMG_9712.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw50zTVBTHbXLn9cg8QEN70JJzRFmX6gpeM3QEWMXxstXqA_ley6cekJHMd30lxvymgL_nYhnJsB7k2Rna51O0k2b6KxjyD_1LrRABAFJ46VSZ0-0CV3urqgNHUiEq8BdWBOz4t98TSPOSZyXexbTM6Hlahv7wqWHTNrMIaOy6Gv6QQD7DZaHG5c1QUgrg/w480-h640/IMG_9712.HEIC" width="480" /></a></div><p style="text-align: center;"><br /></p><p style="text-align: center;"><span style="font-family: verdana; font-size: x-large;">Homemade Pasta Sauce with Ravioli</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: x-large;"><br /></span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: large;">Hello Friends! </span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: large;">This recipe is so simple and easy, it is a true 30-minute meal, maybe even less. Flavorful, easy, and aromatic, and you can effortlessly adjust the recipe to serve two or more hungry eaters. Let's get to it, shall we?</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><b><u>Ingredients</u></b></span></p><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">2 pints cherry or medley tomatoes</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 head garlic, halved</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">3 - 6 leaves basil, chiffonade cut</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">4 tablespoons EVOO</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">salt and pepper</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Preheat the oven to 400-degrees. </span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;">In an oven safe skillet or cast iron skillet, add the evoo, the tomatoes and the two halves of the garlic. Place the cut side into the evoo, then turn them over and sprinkle the tomatoes and the garlic with a little salt and pepper. Add about a fourth of the sliced basil to the tomatoes. Place in the oven for twenty to thirty minutes. When about all of the tomatoes have popped, releasing their sweetness, and the garlic begins to turn a little golden, remove the skillet carefully. Add the next two fourths basil to the skillet and let the sauce ingredients cool for about fifteen minutes. Place the sauce ingredients into a food processor and blend till smooth. Set aside. </span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;">Bring four cups to four quarts of water to a boil (four cups for two, four quarts for 4 or more) and salt generously. When the water comes to a roiling boil, add the ravioli or whatever pasta you are wishing to use, and boil till the pasta rises (if it is ravioli or tortelloni). Now, pour the sauce into the skillet along with a drizzle of evoo and bring to medium heat. Use a spider or hand-held strainer and add the pasta to the sauce skillet. Toss with a wooden spoon until the ravioli has been fully coated. </span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZOtjwau3hh-QrR3rwfPJ-Cl5N_BHt4AoF9etPv8J27Y2-_v87jqIqoRfLoJaf0rywmAnjckAg4KuT5rL1FfEPSkfUylePs3U87PJqiRtENU64bCKvjZuX4hvU32ygmoIjC8E8ygrLSQvVK4EhjA0DVIdm_XhnxWSRptnq9mkujB1Ux_8wcv5kvDOhs-_I/s4032/IMG_9715.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZOtjwau3hh-QrR3rwfPJ-Cl5N_BHt4AoF9etPv8J27Y2-_v87jqIqoRfLoJaf0rywmAnjckAg4KuT5rL1FfEPSkfUylePs3U87PJqiRtENU64bCKvjZuX4hvU32ygmoIjC8E8ygrLSQvVK4EhjA0DVIdm_XhnxWSRptnq9mkujB1Ux_8wcv5kvDOhs-_I/w480-h640/IMG_9715.HEIC" width="480" /></a></div></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"> Grate some Parmigiano-Reggiano or Pecorino-Romano cheese to each dish and enjoy!</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Thank you for your time and consideration! I am so happy you have come to visit my humble little site. I am working on becoming more consistent with my recipe writing and posting. Thanks, Again!</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">~Martin</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Your In-House Cook</span></div><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><b><br /></b></span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></p><br /><br /> <p></p><div class="blogger-post-footer">Thank You for viewing In-House Cook Recipe Food Blog. Here I share tips, stories and, of course, recipes. My niche is comfort food, Thank you, again, and drop me a line if you see a recipe you like or have come up with a tip to make things easier!</div>In-House Cookhttp://www.blogger.com/profile/01564695614699899846noreply@blogger.com0tag:blogger.com,1999:blog-2281324612869793242.post-69393165640870227412023-10-31T18:30:00.004-07:002023-10-31T18:30:36.136-07:00Beef Stir Fry<p style="text-align: center;"> </p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhOx8j5SFhCvPpwyjqE1amI2RJB9zoUcN44THElHe6vMsl3kx-gK2_rHhZdQ4j4zqjSrgg_b14CvXT8w4gs7-HEKFEAqz1ALO0LZWbmCfkC9ip0q2jkPvbNqqOU5g45yYWmTs7tVJuKfbLNUYnjBedVRRRuXzx-YO6y_VfhCAns7jVxMWFUSnZbnFJSg/s4032/IMG_6328.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhOx8j5SFhCvPpwyjqE1amI2RJB9zoUcN44THElHe6vMsl3kx-gK2_rHhZdQ4j4zqjSrgg_b14CvXT8w4gs7-HEKFEAqz1ALO0LZWbmCfkC9ip0q2jkPvbNqqOU5g45yYWmTs7tVJuKfbLNUYnjBedVRRRuXzx-YO6y_VfhCAns7jVxMWFUSnZbnFJSg/w480-h640/IMG_6328.HEIC" width="480" /></a></div><br /><p style="text-align: center;"><span style="font-family: verdana; font-size: x-large;">Beef, Shallot and Peppers Stir Fry with Udon Noodles</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: x-large;"><br /></span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: large;">Everyone who knows me Knows that I love Chinese take out at least once per month. Having lived here for only a few months, however, we have not established where our favorite eateries are, especially not Chinese and Japanese food places. So, I decided to make something Asian inspired that we'd both love. It's simple, quick and tasty. Let's get to it, shall we?<br /><br /></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><u>Ingredients</u></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 steak, sliced (I used flank steak)</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">3 eggs</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 bunch scallions with greens or 2 shallots, sliced at bias</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">Your favorite Sauce: Hoisin or Korean BBQ</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">2 bundles Udon noodles</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 yellow, red, green, orange peppers, sliced</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">4 tablespoons of Sesame Oil, or, your favorite</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 tablespoon chile paste or pinch of red pepper flakes</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">Salt and pepper</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEN1ec0j3VnlUoQS5xiOJlbsS1S_09kWrL-2ksCQ0QSKtudV5CNTIiRLNlt2Zb6IeOT5NCEeWfyS9PIth8ApX-k5Yg-SktdFwBJOUbQe16m-mD8Zj2P5AJ-KrBHNnNk3QRmKFo4rJ5L9eQzxnG_LIYGkaYGmgkMn1GYsOlSoCMyR2dZ7xH1JZXqSemRQ/s4032/IMG_6329.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEN1ec0j3VnlUoQS5xiOJlbsS1S_09kWrL-2ksCQ0QSKtudV5CNTIiRLNlt2Zb6IeOT5NCEeWfyS9PIth8ApX-k5Yg-SktdFwBJOUbQe16m-mD8Zj2P5AJ-KrBHNnNk3QRmKFo4rJ5L9eQzxnG_LIYGkaYGmgkMn1GYsOlSoCMyR2dZ7xH1JZXqSemRQ/w480-h640/IMG_6329.HEIC" width="480" /></a></div><br /><span style="font-family: verdana; font-size: large;"><br /></span><p></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">I use a wok often for meals other than Asian, but it was perfect for this beef, shallot and pepper dish. </span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: large;">Bring the oil in a high-sided skillet or wok to a ripple over high heat, then add the beef. Toss it around with salt and pepper for about three minutes. Push the steak to the sides and add the shallot. Repeat: stir vigorously so as not to burn the shallot or onion. After three minutes, add the sliced peppers. </span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: large;">Bring four quarts water to a boil in a pot and add the two bundles udon noodles. </span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg9szZLXMLLP1q8aSSqLiXndzjFagevipWfauaX1RET7IN84uV5NSRFzYODrfnz8QEqpqgNdUeP690hIqkTUINJdw5KKE9OCSXXNNBi9vhbGBH7fcIv2WuhGY4ChPV3L9Es4eA3oYHcnZLJVcURrv0dQnrXRVbUw3wnIfmU7u4KxQzpHQLXSBU1I3rxhnT/s4032/IMG_9688.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg9szZLXMLLP1q8aSSqLiXndzjFagevipWfauaX1RET7IN84uV5NSRFzYODrfnz8QEqpqgNdUeP690hIqkTUINJdw5KKE9OCSXXNNBi9vhbGBH7fcIv2WuhGY4ChPV3L9Es4eA3oYHcnZLJVcURrv0dQnrXRVbUw3wnIfmU7u4KxQzpHQLXSBU1I3rxhnT/w269-h358/IMG_9688.HEIC" width="269" /></a></div><br /><span style="font-family: verdana; font-size: large;">Boil the udon for ten minutes. Strain the udon in a colander and set aside, covered with a towel. By this time, the stir fry should be quite done. The shallots should be near transparent and the peppers should have just a tiny bit of crispness to them. Add the Hoisin sauce and stir vigorously, making sure the entire mixture is coated in this delicious tangy, soy-based, almost barbecue-like sauce (it is SO much more than that)!</span><div><span style="font-family: verdana; font-size: large;"><br /></span></div><div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ZqcLSW6o5_4nwU1EHH5XV3EN72dI45dxYaVWxIC80216UYGluKSKNxp_rRVK39-CzCq-MnjOag5uNmlGlLU43zebKPgq6IabaSaZh1av29-XIcnE_I6gsGhIYERgrg6PkEnDF-XQmCJqho614CCUwv4u8iiw3e7u5WaoQOUbeOFiQ4ea3O91_fAyRX3N/s1800/F0E499F0-85F0-4776-BB2C-18F734EC55C4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ZqcLSW6o5_4nwU1EHH5XV3EN72dI45dxYaVWxIC80216UYGluKSKNxp_rRVK39-CzCq-MnjOag5uNmlGlLU43zebKPgq6IabaSaZh1av29-XIcnE_I6gsGhIYERgrg6PkEnDF-XQmCJqho614CCUwv4u8iiw3e7u5WaoQOUbeOFiQ4ea3O91_fAyRX3N/w512-h640/F0E499F0-85F0-4776-BB2C-18F734EC55C4.jpg" width="512" /></a></div><div style="text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAbvGhvemfi7Aqwhi96Its3r1_QBaj321tabMWrpbA57RfqtvDiOmg6HH2IUM4B6vxBr3oAg_MZzW8AY4yzwXOtEibF6sBIIWjAoL-iFk9TrHZU9yt2DVRuMlcUTIU4pr5EkG4tn2UtGS4y-Ttjd6blpAnqjPzg0sFo7XHbtKVTaASZtgRXCVyL4O68kt7/s4032/IMG_6328.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAbvGhvemfi7Aqwhi96Its3r1_QBaj321tabMWrpbA57RfqtvDiOmg6HH2IUM4B6vxBr3oAg_MZzW8AY4yzwXOtEibF6sBIIWjAoL-iFk9TrHZU9yt2DVRuMlcUTIU4pr5EkG4tn2UtGS4y-Ttjd6blpAnqjPzg0sFo7XHbtKVTaASZtgRXCVyL4O68kt7/w480-h640/IMG_6328.HEIC" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;">Add the udon to the wok or high-sided skillet and toss carefully. </span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEHXyf53UOVreR0tk2F1MuI9XH99xCFWUnBLN1JuVXnrHar3RtrD0e5RUq_H1ixSyxvPiPGDo86NC_SSdxQkmcPkBA7OM_aXVpStoltHjtoch2auqGo0wWcwaG2652TFRGp0OPaBww_Ath2t0nFu2G1RVKrEYwmm-Nh5NVZxyMatyjhQaikrCXVD0Z1Pmr/s4032/IMG_6336.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEHXyf53UOVreR0tk2F1MuI9XH99xCFWUnBLN1JuVXnrHar3RtrD0e5RUq_H1ixSyxvPiPGDo86NC_SSdxQkmcPkBA7OM_aXVpStoltHjtoch2auqGo0wWcwaG2652TFRGp0OPaBww_Ath2t0nFu2G1RVKrEYwmm-Nh5NVZxyMatyjhQaikrCXVD0Z1Pmr/s320/IMG_6336.HEIC" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJo06CWzjvYZ3JjuIlY2k-uQvpH_U-Pj8XBTAyuiHbTPxBPPgkyaJOYy3uZ2oq4_wQd5U89wYHG2zf0rUtaq5rG81Vc1vooGubMgLhpByzTNXd6A9XcZWpQxPPy7JOm7KLlD7RJ9bv1FjH3yg7aym_P5afBUN6EDnI3Jn2cWHVtRr4o4sWP3olceR5Y4LW/s1800/B3B2DF6C-A1AB-4680-A2DA-EA295900A130.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJo06CWzjvYZ3JjuIlY2k-uQvpH_U-Pj8XBTAyuiHbTPxBPPgkyaJOYy3uZ2oq4_wQd5U89wYHG2zf0rUtaq5rG81Vc1vooGubMgLhpByzTNXd6A9XcZWpQxPPy7JOm7KLlD7RJ9bv1FjH3yg7aym_P5afBUN6EDnI3Jn2cWHVtRr4o4sWP3olceR5Y4LW/s320/B3B2DF6C-A1AB-4680-A2DA-EA295900A130.jpg" width="256" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtvo1bUZbp37pSSPY92YwQITgUYF7t3I87GIcvEeuPxNEpxQKPs4cUdfQMcVPxLYxiub-zrB7tV4-4KPXkXDWkBj0Pe0j_R87QzC9Vaijk7ruo28HoTU9F5b6f6mCtUIKfg6qG8gdtPrc1gWQ2ruukpUxP_F4C3cUUk45T2ToNEn2NKTptFz7tpkMnPt-3/s1800/22E2A4B5-7EF9-4654-B85D-AA7420671789.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtvo1bUZbp37pSSPY92YwQITgUYF7t3I87GIcvEeuPxNEpxQKPs4cUdfQMcVPxLYxiub-zrB7tV4-4KPXkXDWkBj0Pe0j_R87QzC9Vaijk7ruo28HoTU9F5b6f6mCtUIKfg6qG8gdtPrc1gWQ2ruukpUxP_F4C3cUUk45T2ToNEn2NKTptFz7tpkMnPt-3/w256-h276/22E2A4B5-7EF9-4654-B85D-AA7420671789.jpg" width="256" /></a></div><br /><span style="font-family: verdana; font-size: large;">Use hashi (chopsticks) or forks to enjoy this healthy, flavor-packed meal by yourself, or, with your family and friends! This recipe feeds four hungry people easily!</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">I want to Thank You - any of you - who take a moment to visit this post. It's been a year since I started this post and a year it took me to finish. So much has happened in our lives since June 3, 2022. I am thrilled to be back to writing again. I am grateful to you All. </span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">~Martin </span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">In-House Cook</span></div><div><span style="font-family: verdana; font-size: large;"><br /></span></div><div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-large;"> </span></div><p></p><p style="text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p></div></div><div class="blogger-post-footer">Thank You for viewing In-House Cook Recipe Food Blog. Here I share tips, stories and, of course, recipes. My niche is comfort food, Thank you, again, and drop me a line if you see a recipe you like or have come up with a tip to make things easier!</div>In-House Cookhttp://www.blogger.com/profile/01564695614699899846noreply@blogger.com2tag:blogger.com,1999:blog-2281324612869793242.post-6908409537562850012022-11-15T15:42:00.003-08:002022-11-15T15:42:46.609-08:00Stuffed Chicken Breasts<p> </p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtP4eVlP_QcxOPpytr6NTqOx10elw4CgVLBCprd9R_VGHtRNBitUMietvAYgok7RTbIUVbVEBB3qw1955zDhLrY6gZOJTcPxRRyi0fR4_s8Nw05Gs8W4vzI_Y_4QZq4RqjC0xX4WYBpYQX244vc2VXcMyENvFud27nR0fJS-_mvrG34Nrz9XBB4QHm3g/s1800/B456F130-C755-4D88-BEED-EDB7F44ED806.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtP4eVlP_QcxOPpytr6NTqOx10elw4CgVLBCprd9R_VGHtRNBitUMietvAYgok7RTbIUVbVEBB3qw1955zDhLrY6gZOJTcPxRRyi0fR4_s8Nw05Gs8W4vzI_Y_4QZq4RqjC0xX4WYBpYQX244vc2VXcMyENvFud27nR0fJS-_mvrG34Nrz9XBB4QHm3g/w512-h640/B456F130-C755-4D88-BEED-EDB7F44ED806.jpg" width="512" /></a></div><br /><p style="text-align: center;"><span style="font-family: verdana; font-size: x-large;">Stuffed Chicken Breasts</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: x-large;"><br /></span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: large;">There are times in all of our lives when we are having special people over for dinner. You may have planned it, or, as in many cases this holiday time of year, the guests just show up with your husband, kids, or wife! </span><span style="font-family: trebuchet; font-size: large;">C'mon ladies, we know about y'all gettin' all rowdy out there!❤ </span><span style="font-family: verdana; font-size: large;">Real talk...you are cooking to impress, as this dish can be for a date night for two, or the way described below, it can easily feed up to four hungry eaters. Let's get this show on the road!</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><u>Ingredients</u></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">2, 4 or 6 large b/s chicken breasts</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">salt and pepper</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">Dried Italian Seasonings</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">Fresh thyme and oregano</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">Fresh garlic, finely diced or grated</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">Italian Cheeses Mixed bag:</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">*Parmigiana</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">*Romano</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">*Asiago</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">*Smoked mozzarella</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">Salami, Coppa and/or Prosciutto</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><b><br /></b></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><b>Preheat the oven to 375-degrees.</b></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: large;">Use a sharp chef's knife to slice open the chicken breast, sliced horizontally starting on the thin side and cut carefully to the thick side. Be careful to not cut all the way through. The idea here is to open the breast like a book. It will be stuffed and then be folded closed and fastened with a toothpick, or two. Once you have all of the chicken breasts you are serving sliced and opened like a book, cover the breasts and pound them out little so the meat tenderizes. </span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: large;">Now, season both sides of the open chicken breasts with salt, pepper and dried Italian seasoning. Of course, add whatever spices you like and spice them up your way! Next, add some of the finely diced garlic, halves of prosciutto or lunch meat ham, add the salamis, add a little bit of fresh thyme and oregano, and lastly, the cheese mixture. Close the chicken breast like a book and secure with two toothpicks. Some of the cheese is going to ooze out while roasting, so put some more on top! Whoa, this is going to smell and taste fantastic!</span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIRZzgu06hWUfeBaKBxSvqKw3BN0xqXtiTJyIQ4SDz6NKQh54QmqDL6AljYNmCmuLHmI7jeub1BzrUVt_I-BUFa5rjEskWuVdK8uigx4qNce1g_NXGwUCeaO_bQ-T0M4EBHSorcvwf7oQUdjQBhh9n2IfZnNL1-8WtHC0cKSilxi06YgxFiPC-KEag-g/s4032/IMG_6280.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIRZzgu06hWUfeBaKBxSvqKw3BN0xqXtiTJyIQ4SDz6NKQh54QmqDL6AljYNmCmuLHmI7jeub1BzrUVt_I-BUFa5rjEskWuVdK8uigx4qNce1g_NXGwUCeaO_bQ-T0M4EBHSorcvwf7oQUdjQBhh9n2IfZnNL1-8WtHC0cKSilxi06YgxFiPC-KEag-g/w480-h640/IMG_6280.HEIC" width="480" /></a></div><br /><span style="font-family: verdana; font-size: large;">My neighbor, Bonnie, and her husband (who is a master gardener) gave me several types of chiles and peppers, and I used the little red jalapenos as garnish to roast. Place the stuffed chicken breasts onto a foil lined baking sheet that's been sprayed with non-stick evoo cooking spray. Again, top with cheese and whatever garnish you'd like to roast onto the chicken (adds flavor!) and place the baking sheet into the preheated oven. Roast for 45 minutes. Use a thermometer to check for proper heat. When done, garnish with whatever you wish. I added fresh thyme, oregano and cinnamon basil. Really, the cheese stole the show and the garnishes were perfect. If you have big eaters, serve two to each guest. If you have pickety bits eaters, serve them one breast along with rice. Deliciousness!</span><p></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdhVbZXAHUEQR4vjW5Ls9Pl5rUPKQF_lM5n_mFc-B13LF2AhTLa6sgR9jk1Nf3ZrpzKvkp98aRKW1kfYr9kFe2_7BhuMEC-Lc082fZXHi4g07RXQXCf3Ma6XZ3xWuwznPHGHlvlcMqM_DzE8A3_0zsxLERv_Ph0PiE0YGfMSU1VIFqRZVpu5gMDmOChQ/s1800/B456F130-C755-4D88-BEED-EDB7F44ED806.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdhVbZXAHUEQR4vjW5Ls9Pl5rUPKQF_lM5n_mFc-B13LF2AhTLa6sgR9jk1Nf3ZrpzKvkp98aRKW1kfYr9kFe2_7BhuMEC-Lc082fZXHi4g07RXQXCf3Ma6XZ3xWuwznPHGHlvlcMqM_DzE8A3_0zsxLERv_Ph0PiE0YGfMSU1VIFqRZVpu5gMDmOChQ/w512-h640/B456F130-C755-4D88-BEED-EDB7F44ED806.jpg" width="512" /></a></div><br /><span style="font-family: verdana; font-size: large;">What a simple, fantastically flavored meal for date night or holiday guests. Enjoy!</span><p></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">As always, Thank You for your visit and for your time and consideration. I am happy to have you here!</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">Now, Go Cook For Someone You Love! </span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">~ Martin</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">In-House Cook</span></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><div class="blogger-post-footer">Thank You for viewing In-House Cook Recipe Food Blog. Here I share tips, stories and, of course, recipes. My niche is comfort food, Thank you, again, and drop me a line if you see a recipe you like or have come up with a tip to make things easier!</div>In-House Cookhttp://www.blogger.com/profile/01564695614699899846noreply@blogger.com0tag:blogger.com,1999:blog-2281324612869793242.post-25609466579874500912022-11-14T16:01:00.000-08:002022-11-14T16:01:06.092-08:00Martin's French Toast Casserole <p style="text-align: center;"> </p><p style="text-align: center;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCJlyOlZHlbc7ycJQwMUt-y0gc6jVrqcEgJEvKQysNTayZ4Ifnqy5cck4_489m1RgkYoj7GPGo2ILK5PeGvByGW5wAI5q5m11yNKRW3nhtsEdxaPPHLr1zF2rYdt4IBDa8FKs2hcFX6rD69epfjdKwlPlQsOdNJM3rfWhh46i-twqJmAplYXQpEubY6g/s4032/IMG_0466.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCJlyOlZHlbc7ycJQwMUt-y0gc6jVrqcEgJEvKQysNTayZ4Ifnqy5cck4_489m1RgkYoj7GPGo2ILK5PeGvByGW5wAI5q5m11yNKRW3nhtsEdxaPPHLr1zF2rYdt4IBDa8FKs2hcFX6rD69epfjdKwlPlQsOdNJM3rfWhh46i-twqJmAplYXQpEubY6g/w480-h640/IMG_0466.jpeg" width="480" /></a></div><br /><p style="text-align: center;"><span style="font-family: verdana; font-size: x-large;">Martin's French Toast Casserole</span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: large;">I love French Toast and pancakes. A few years ago, Morgan and I went to a restaurant on one of the piers in San Francisco and I'd had the Best French Toast ever. It was layered, cut into a wedge, with fresh fruit and powdered sugar. I have been thinking about that and craving it. So, I decided to go big. Here's my recipe. </span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><b><u>Ingredients</u></b></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 1/2 loaves Brioche</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">1/4 cup cinnamon </span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 cup sugar</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">10 eggs</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">2 - 3 cups milk</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">pinch of salt</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">1/3 stick butter + four tabs</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">fresh fruit: strawberries, raspberries, blackberries</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">Preheat the oven to 400-degrees. </span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">In a smallish bowl, add the sugar and cinnamon and use a fork to mix thoroughly. Next, in a large bowl, crack the eggs, add 2 cups milk and the sugar cinnamon. Use a whisk to break the yolks and combine completely. Remove the bread from its packaging, one whole loaf and one half loaf. Cut a few stacks of bread (about 3 or 4 slices per stack) in half. </span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">Melt 1/3 stick of butter. In a baking pan, use a brush to spread as much butter as needed to cover the bottom and sides of the pan. </span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">Add a layer of sliced brioche bread. Pour some of the egg/milk mixture atop the layer of bread. Repeat until you have three or four layers, pouring the egg/milk mixture between each layer and atop the final layer. </span></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">If you wish, add some more cinnamon sugar atop the layers. All up to you. 😆</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">Bake for 45 minutes. Remove and let rest for about five to ten minutes. Plate however you wish; I cut squares instead of wedges. Finally, add fresh fruit, cinnamon sugar or powdered sugar, and serve with pancake syrup, or honey. I love Karo syrup and I used that while Morgan used maple syrup. </span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj60oynHX1P3TxGjTPSRjvyamuNbmBBUrcfv7ELF6l-EPTSs6cbaYLuPY6ucUVi7EZ-T-KC6Ta3I9YY9dmQz8XisepUhwbbd5AOng3KYkdsSiwjC0qexqWcrhd8F137cZH2aCN_aRicCH1WxOpyTHWZhwGwEj5wk3tJydjk3HZMYDW_J2V01o5OfMdhlA/s1800/5587718C-EC86-4CE8-91ED-0CB2E927684A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj60oynHX1P3TxGjTPSRjvyamuNbmBBUrcfv7ELF6l-EPTSs6cbaYLuPY6ucUVi7EZ-T-KC6Ta3I9YY9dmQz8XisepUhwbbd5AOng3KYkdsSiwjC0qexqWcrhd8F137cZH2aCN_aRicCH1WxOpyTHWZhwGwEj5wk3tJydjk3HZMYDW_J2V01o5OfMdhlA/w512-h640/5587718C-EC86-4CE8-91ED-0CB2E927684A.jpg" width="512" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj540ZiGeAj_SIREPuZa_6bTuVQQW32vfR21Wk0i85FN-0W_Biv925Mp0brHER6mHYreWnQFU6gJ_lnUyjl4_09q2GaW3olR-rA6qS3tmJxbTbF2H5mGSKm9OmG46qBisbLdKwkCbiLBpzHPM7ZA_znfv0rrDx1-_7DJQ2HP45bJugzO4Xi8p4DtkXswA/s1800/38605DD5-FDB3-4874-845B-2CC990D104AD.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj540ZiGeAj_SIREPuZa_6bTuVQQW32vfR21Wk0i85FN-0W_Biv925Mp0brHER6mHYreWnQFU6gJ_lnUyjl4_09q2GaW3olR-rA6qS3tmJxbTbF2H5mGSKm9OmG46qBisbLdKwkCbiLBpzHPM7ZA_znfv0rrDx1-_7DJQ2HP45bJugzO4Xi8p4DtkXswA/w512-h640/38605DD5-FDB3-4874-845B-2CC990D104AD.jpg" width="512" /></a></div><br /><span style="font-family: verdana; font-size: large;">With that, please enjoy your version of my French Toast Casserole! Make it your own and serve your loved ones with this and warm their hearts and bellies!😃 </span><p></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">Thank You for your time and consideration. I always appreciate your visits!</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">~ Martin</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">In-House Cook</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFJMQ8BJnBxYiBw5w0rGQyDhwxRimXlPDlybGGvhDGxFwY6LYudYaIK5Zq0iAmssnIpX3E2XRThm3tqOiRJX7iOgj5kUES4rJ1G9RsvhvP3oBN6Fjjbk87gtSmiq6OYYPxhf1a3vfAgadeKeKotKWRtj7x9TI1Ljv1-NGPj2IDT4HyPgZgsian7HzURA/s4032/IMG_6319.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFJMQ8BJnBxYiBw5w0rGQyDhwxRimXlPDlybGGvhDGxFwY6LYudYaIK5Zq0iAmssnIpX3E2XRThm3tqOiRJX7iOgj5kUES4rJ1G9RsvhvP3oBN6Fjjbk87gtSmiq6OYYPxhf1a3vfAgadeKeKotKWRtj7x9TI1Ljv1-NGPj2IDT4HyPgZgsian7HzURA/w480-h640/IMG_6319.HEIC" width="480" /></a></div>Morgan and I. i'm in the blue sweatshirt.<br /><span style="font-family: verdana; font-size: large;"><br /></span><p></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: x-large;"><br /></span></p><p style="text-align: center;"><br /></p><div class="blogger-post-footer">Thank You for viewing In-House Cook Recipe Food Blog. Here I share tips, stories and, of course, recipes. My niche is comfort food, Thank you, again, and drop me a line if you see a recipe you like or have come up with a tip to make things easier!</div>In-House Cookhttp://www.blogger.com/profile/01564695614699899846noreply@blogger.com0tag:blogger.com,1999:blog-2281324612869793242.post-63057905157138885622022-11-01T18:27:00.002-07:002022-11-01T18:32:51.246-07:00Seasoned, Seared and Gently Braised Brisket over Rice with Onion and Garlic<p style="text-align: center;"> </p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Oilofbh33W91UYh0s1d8wQ0Pbdh-maVRSB32Jt4bfhxKFB6mAqEMFqz2HwbSZVZxoRFswiiUxLRtHiaWOwDF5AeBsb8hKFe2fM3E_DHQsQuAdPelm917YhvMtRiRXLO3jAx05Tg1kGTtxcp0rJmiDlfGcfBomlXsFv1biI0cZQFmgzCiXvAqjmy3nQ/s1440/5E44E093-94A0-4A8D-B589-D39CC30D8C4A.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Oilofbh33W91UYh0s1d8wQ0Pbdh-maVRSB32Jt4bfhxKFB6mAqEMFqz2HwbSZVZxoRFswiiUxLRtHiaWOwDF5AeBsb8hKFe2fM3E_DHQsQuAdPelm917YhvMtRiRXLO3jAx05Tg1kGTtxcp0rJmiDlfGcfBomlXsFv1biI0cZQFmgzCiXvAqjmy3nQ/w640-h640/5E44E093-94A0-4A8D-B589-D39CC30D8C4A.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: large;"><b>Seasoned, Seared and Gently Braised Brisket</b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: large;"><b>Over Rice with Onion and Garlic</b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: large;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana; font-size: large;">I had not had the best of luck making brisket that turned out more steak-like rather than shredded. I do not have a smoker nor a grill (yet) but this recipe turned out really well, to everyone who is me. The aroma was fantastic and the ingredients list, Spartan. Minimalist. I served it over rice that I had mixed with the braised onion and garlic that had served as a braising bed for the brisket. I made sandwiches with the remaining slices as well as the flavor blasting protein in a bowl of udon noodles with scallions and egg. Let's get to it, shall we?</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: large;"><b><u>Ingredients</u></b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: large;"><b><u><br /></u></b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: large;">1 smaller brisket (about 2.5 pounds), scored</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: large;">2 large or 4 medium onions, coarsely chopped</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: large;">6 cloves garlic, smashed or chopped into discs</span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: large;">1 box or can chicken broth </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: large;"><b><u>Brisket Spice Mix </u></b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: large;"><b><u><br /></u></b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: large;">1 rounded tablespoon salt</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: large;">1 tablespoon black pepper</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: large;">2 tablespoons smoked paprika</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: large;">2 tablespoons granulated garlic</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: large;">1 rounded tablespoon granulated onion</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: large;">Jerk seasoned paste</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: large;">White wine vinegar</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: large;">Shoyu (soy sauce)</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: large;">Add the spices to a bowl and combine it all with a fork or small whisk. Add whatever binding ingredient you'd like to the spices bowl, sprinkle in white wine vinegar and vigorously stir or whisk into a paste. I used Jerk seasoned paste (jarred) and shoyu and white wine vinegar. </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: large;">Believe it or not, This here, above, was the hard part!</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: large;">****</span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana; font-size: large;">Use a chef's knife or what ever sharp culinary knife you have, and score both sides of the brisket. Slice at one angle from one end to the other, turn the brisket and slice from the other angle so you have what looks like cubes on that side. Repeat on the other side of the meat. Next, use a spoon or spatula (or, your hands) and rub in the spice paste onto and into the scores. Repeat on the opposite side. Set the meat aside. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana; font-size: large;">Meantime, chop the onion and slice the garlic </span><span style="font-family: verdana; font-size: x-large;">and</span><span style="font-family: verdana; font-size: x-large;"> set them aside. Add three generous rounds of your favorite cooking oil to the pot you will use for braising over high heat. When the oil ripples, add the brisket. Sear both sides, about eight minutes per side. </span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizLXhO6mFNVimDj1YSW8fiVvLSsOf5OIzrDg-upkrV5_4niN9pNc6wpxwzJ1KGIiP8cPVyEq7d0fXYak6wLxkwBaclgJKu1sYRAGrbCzxGhrlq6758GMuiV_FYltdfP8rjVP8-NAqh6nEXoNWVsH0YnzfRX-j5Dh8c-tVtaZ6dkMF8nj8-46K3tyuRFQ/s4032/IMG_6131.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizLXhO6mFNVimDj1YSW8fiVvLSsOf5OIzrDg-upkrV5_4niN9pNc6wpxwzJ1KGIiP8cPVyEq7d0fXYak6wLxkwBaclgJKu1sYRAGrbCzxGhrlq6758GMuiV_FYltdfP8rjVP8-NAqh6nEXoNWVsH0YnzfRX-j5Dh8c-tVtaZ6dkMF8nj8-46K3tyuRFQ/w480-h640/IMG_6131.HEIC" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana; font-size: large;">Remove the brisket for a moment and add the onions and garlic to the pot. Sautee the mixture about six minutes, scraping the bottom of the pot with a wooden spoon. The burnt on bits in the pot from searing the brisket is pure flavor! Add the brisket back to the pot. Add two cups of chicken broth/stock or, two cups of hot water if you do not have any stock. Beef broth is perfectly fine, instead of chicken broth. Bullion of either beef or chicken is fine, along with water. Add anotehr cup of stock or water if two cups is not enough. Add a splash of white wine vinegar to the liquid in the pot. Bring it all to a boil. Reduce the heat to simmer, cover, and let braise low and slow for three to four hours. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana; font-size: large;">As you can see, above, the brisket is only gently submerged in the liquid. That is perfectly fine. It will steam and gradually cook and the connective tissues will keep together, rather than fall apart. It will be juicy, soft but intact, like a steak. Not having a smoker or grill at this time, this was my next alternative. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana; font-size: large;">I digress. Once the brisket is done, upwards of three to four hours, turn off the heat. Remove the brisket to a plate to rest. Use a spider or strainer to collect the onion and garlic from the pot and set on the plate with the brisket. Cut the brisket into slices and set aside. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji_plAIpJdkj5gfJPxBiLTiGPmwjX0YEAX6hlevg69XjZL7d7LewxDhbGMlooHiVgqekYMy2Sk4BQIO-tLU0r4nLH9oqrPNCD7P8LJZDlZ6AVzwUZai8O1fTEPvdmTMEGKEMo36Yw-erxNJPGkCsV0X18ABX1vKb0_z2J48YmORv312I4WxEiBF68Axg/s1440/3DFE7F79-C783-401F-94A4-77E57A6B068C.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji_plAIpJdkj5gfJPxBiLTiGPmwjX0YEAX6hlevg69XjZL7d7LewxDhbGMlooHiVgqekYMy2Sk4BQIO-tLU0r4nLH9oqrPNCD7P8LJZDlZ6AVzwUZai8O1fTEPvdmTMEGKEMo36Yw-erxNJPGkCsV0X18ABX1vKb0_z2J48YmORv312I4WxEiBF68Axg/w640-h640/3DFE7F79-C783-401F-94A4-77E57A6B068C.jpg" width="640" /></a></div><br /><span style="font-family: verdana; font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana; font-size: large;">Plate with rice and the onion garlic mixture. When I served myself, I used a spoon to mix the rice with the onions and garlic. Such a wonderful aroma and flavor! The brisket slices are the star of the show, and garnished with a little fresh rosemary, the dish is complete. Whether you serve it on a plate or, like me, in a bowl, it is a meal you're sure to fall in love with. I did!</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTSVpwk0qdjjatQR_RU1jMJbKlB2UdTICFTeBtAKv7RbTvqqefW3cYdsfxgHAepelMeP-9Dcs0UbtLAz8k9asHZeGHtGYAZ740ZWhwZbZ-YOxMV_hSgAqxOeL5JJL7lnf2SlFZ87oJaLij5AgTQvd8HuvzUaQ4gaHCQ5DC2cKaFZZIMDX-qcAW551qLQ/s1440/5E44E093-94A0-4A8D-B589-D39CC30D8C4A.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTSVpwk0qdjjatQR_RU1jMJbKlB2UdTICFTeBtAKv7RbTvqqefW3cYdsfxgHAepelMeP-9Dcs0UbtLAz8k9asHZeGHtGYAZ740ZWhwZbZ-YOxMV_hSgAqxOeL5JJL7lnf2SlFZ87oJaLij5AgTQvd8HuvzUaQ4gaHCQ5DC2cKaFZZIMDX-qcAW551qLQ/w640-h640/5E44E093-94A0-4A8D-B589-D39CC30D8C4A.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpK5wNotAipa7PIIMyu0Tv-vDecytY3Z1asfuQXSniqGOzDsE-HtYNLbE2irN4c20tCJZhKlAnTWRHMNapvbhlneuKDTvgzctv9hqCZECPO8Z6hRZgAHX1ZCMSkN-0zp0OwZoVAyrCuHbiCPeLK7Yspl8b0tI85k5Yc4JvE96DJfali9CabM4HOUWd2A/s1440/525911F6-F28C-4EC0-9932-EDCDC8701DB1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpK5wNotAipa7PIIMyu0Tv-vDecytY3Z1asfuQXSniqGOzDsE-HtYNLbE2irN4c20tCJZhKlAnTWRHMNapvbhlneuKDTvgzctv9hqCZECPO8Z6hRZgAHX1ZCMSkN-0zp0OwZoVAyrCuHbiCPeLK7Yspl8b0tI85k5Yc4JvE96DJfali9CabM4HOUWd2A/w640-h640/525911F6-F28C-4EC0-9932-EDCDC8701DB1.jpg" width="640" /></a></div><br /><span style="font-family: verdana; font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: large;">This dish takes a bit of time, but if you have the time, and things to do while the brisket is braising, this is a great dish to help you catch up either on your rest or allow you to catch up on household tasks. In any event, I hope you make this dish and make it your own, whatever that entails. That's the joy of cooking at home, you can make any recipe your own. ❤</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: large;">With that, Thank You so much for your time and readership. You all mean so much to me, tremendously!</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: large;">Now, Go Cook For Someone You Love!</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: large;">~ Martin</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: large;">In-House Cook</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: large;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: large;"><b> </b></span></div><div><br /></div><br /><p style="text-align: center;"><br /></p><div class="blogger-post-footer">Thank You for viewing In-House Cook Recipe Food Blog. Here I share tips, stories and, of course, recipes. My niche is comfort food, Thank you, again, and drop me a line if you see a recipe you like or have come up with a tip to make things easier!</div>In-House Cookhttp://www.blogger.com/profile/01564695614699899846noreply@blogger.com0tag:blogger.com,1999:blog-2281324612869793242.post-65969802383675635342022-10-29T13:29:00.000-07:002022-10-29T13:29:50.137-07:00#Name this breakfast bake challenge!<p style="text-align: center;"> </p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvZgQgh5F4IRZrRCE7WDaCeDhTlVW744lJBDSLFs3RpveAaPywEGawS8xOpQitkoFC0IXsZ_s5m9Ufjfcw4YVfr8IzRJN_V0WLR0RE3rfKmGW3Q3cm7-qZpY1cFkMBJqueWtbHZP7CQWxRnegbaVy9gzc4gb28rj0YWjY2SjWHXpqja6MRCsXRwSs_yw/s4032/IMG_6090.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvZgQgh5F4IRZrRCE7WDaCeDhTlVW744lJBDSLFs3RpveAaPywEGawS8xOpQitkoFC0IXsZ_s5m9Ufjfcw4YVfr8IzRJN_V0WLR0RE3rfKmGW3Q3cm7-qZpY1cFkMBJqueWtbHZP7CQWxRnegbaVy9gzc4gb28rj0YWjY2SjWHXpqja6MRCsXRwSs_yw/w480-h640/IMG_6090.HEIC" width="480" /></a></div><br /><h1 style="text-align: center;"><span style="font-family: verdana; font-size: large;"><b>Name this Breakfast Challenge</b></span></h1><div><span style="font-family: verdana; font-size: large;"><b><br /></b></span></div><div><span style="font-family: verdana; font-size: large;">Breakfast. Wrote a blog about it. Want to read it? Here it goes.......</span></div><div><span style="font-family: verdana; font-size: large;"><br /></span></div><div><span style="font-family: verdana; font-size: large;">My favorite meal of the day is breakfast; morning, noon or night. My mother, rest her soul, made amazing breakfasts for dinner. I carry on that tradition. While caring for her, I would make her fruit pancakes every Sunday night for dinner. She particularly loved banana pancakes, but I threw in raspberries, blackberries or strawberries, or some combination. Those memories help me keep the tradition strong. </span></div><div><span style="font-family: verdana; font-size: large;"><br /></span></div><div><span style="font-family: verdana; font-size: large;">Whereas my mother loved sweet breakfasts, I prefer savory breakfasts. This is one of those. To give me a bit of fun, I have challenged all of you good folks to read the blog (sorry, required) and come up with a sensible but fantastic name for this breakfast bake. Sorry, "Breakfast Bake" is not going to cut it. Here we go!</span></div><div><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><b><i><u>Ingredients</u></i></b></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><b><i><u><br /></u></i></b></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 large bag frozen hash browns*</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 pound coarsely sliced bacon or smoked sausage</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 large onion, diced </span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">4 - 10 eggs</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 container small marinated mozzarella balls</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Fresh grated mozzarella cheese, 1.5 - 2 cups*</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">spices and herbs*</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">salt and pepper</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">5-oz can of fire roasted green chiles*</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="color: #38761d; font-family: verdana; font-size: large;"><b><i><u>THIS is how we do it</u></i></b></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;">Spray a rimmed baking sheet with non-stick cooking spray (not baking spray). Preheat the oven to 425-degrees Pour out the entire bag of hash browns onto the baking sheet. Sprinkle with salt and pepper. Spray</span><span style="font-family: verdana; font-size: x-large;"> the top of the hash browns and bake for 12 minutes. Meanwhile, in a skillet with a light drizzle of your favorite oil, add bacon cuts or thinly sliced smoked sausage or both! When the bacon or sausage begin to caramelize, taking on color and crispiness, add the onions and chiles. Use a wooden spoon or spatula and stir thoroughly. When the onions JUST begin to soften, set the skillet aside. By now, the twelve minute pre-bake of the hash browns must be done. </span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: x-large;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: x-large;">While the sausage, onion and chiles are cooling and resting, crack the eggs over the hash browns. I was awfully short on eggs, with only four to add to the hash browns. Eight eggs or ten would be perfect, especially for feeding up to six people. Add the marinated small mozzarella balls. These are sooo good and add so much soft texture and delicious flavor!</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: x-large;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi89BfMHs3VWRayS3ufTUHEp2t_MLYCCyghh9CRCkqC6EQcl5Zq7TuqpezrcLrpQ2xDKSDXKX23jpLAosiYpheZ_mK3ZO2_hIPDJAPhYj-mKF0TbjmgAx30x2kQuMwpvdNfu1MJcHCCG-vl93VkaPyixOf_QnvBQtn69cNlUHAx7g2wefmuKv6rm7fTCQ/s4032/IMG_6082.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi89BfMHs3VWRayS3ufTUHEp2t_MLYCCyghh9CRCkqC6EQcl5Zq7TuqpezrcLrpQ2xDKSDXKX23jpLAosiYpheZ_mK3ZO2_hIPDJAPhYj-mKF0TbjmgAx30x2kQuMwpvdNfu1MJcHCCG-vl93VkaPyixOf_QnvBQtn69cNlUHAx7g2wefmuKv6rm7fTCQ/w480-h640/IMG_6082.HEIC" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Ixm5s5ZI5MA_5B1fR42rYL8JyN8Eur2JwwjLgY3FO_Tkv4Q-dn0fDlwQ1vHTU8a-Ipj3KKHRxi4GjM28jFY54T1L9g_gMMXckIMqjOCRETfPWtFdT-IFojMg8wVZmb1CrRze8VRdKpn4lC72b6BaD3pZVNXihzbMNUIlRZZit3RKJP7ekIOOfY0wOw/s4032/IMG_6083.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Ixm5s5ZI5MA_5B1fR42rYL8JyN8Eur2JwwjLgY3FO_Tkv4Q-dn0fDlwQ1vHTU8a-Ipj3KKHRxi4GjM28jFY54T1L9g_gMMXckIMqjOCRETfPWtFdT-IFojMg8wVZmb1CrRze8VRdKpn4lC72b6BaD3pZVNXihzbMNUIlRZZit3RKJP7ekIOOfY0wOw/w480-h640/IMG_6083.HEIC" width="480" /></a></div><br /><span style="font-family: verdana; font-size: x-large;">Add the sausage and onion mixture and sprinkle a good amount of shredded mozzarella cheese atop the entire baking sheet pan. I saved some of the marinate and drizzled that atop the mixture, as well. </span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Shake it to left...Spice up your life!*</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Here are the spices I added atop it all other than salt and pepper. It's your choice, of course. </span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Crushed red pepper flakes</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Smoked Paprika</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Dried oregano</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Dried Thyme</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Black pepper</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">****</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">You could always make your own hash browns. You can use a processor or grater, placing the grated potatoes in a large bowl lined with cheesecloth or a clean thin dish towel. Squeeze out the extra moisture and freeze for a few minutes to prevent spoilage. </span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">****</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">In addition, you could use whatever cheese or cheeses you like. As I said above, it's your choice!😁</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Also....</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">You could roast your own chiles, Anaheim or Pasilla (Poblano) chiles, place in a plastic or paper bag to steam and cool off. Then rub off the burnt skin. Dice and they're ready to use.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">***</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGdt0lgAVQAdUyNnIwaIo7gkl1O97p5CdiTfuBj7BOsu6Yl9sQgi9MJ6cVOiqKdSmAwI8H7uR7DGqLLwqMjsWB4KGbb07saYtJOfr8LHvinEzrkRBaI3-tgH8vDdaaMmzSx-iJ1CskSkcoI708KT3_1uTnjjvNOE6kOg5P-9Pr4_gky5vscSOBRn5nFA/s4032/IMG_6081.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGdt0lgAVQAdUyNnIwaIo7gkl1O97p5CdiTfuBj7BOsu6Yl9sQgi9MJ6cVOiqKdSmAwI8H7uR7DGqLLwqMjsWB4KGbb07saYtJOfr8LHvinEzrkRBaI3-tgH8vDdaaMmzSx-iJ1CskSkcoI708KT3_1uTnjjvNOE6kOg5P-9Pr4_gky5vscSOBRn5nFA/w480-h640/IMG_6081.HEIC" width="480" /></a></div><br /><span style="font-family: verdana; font-size: large;">Finally, add another generous sprinkling of mozzarella, place the baking sheet in the oven and bake for thirty minutes. </span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-R2SK-fJxnGh9azxbsGxnBKp1CVvcrqX4t0IhSdu9VRpPdOdStD3hFSDP5MQjFEenVI4Mc_IHxfNpXiFRF_et2-N5DaQnIxmGud3P3dG-mRRB37vLh7-CVnXk5QOwWiXW8TwKBvbaGjKmwk6QvpAwROHgTzU6F8AnGEXLDzdIDRXxt4xxeyO-vKeHPA/s4032/IMG_6088.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-R2SK-fJxnGh9azxbsGxnBKp1CVvcrqX4t0IhSdu9VRpPdOdStD3hFSDP5MQjFEenVI4Mc_IHxfNpXiFRF_et2-N5DaQnIxmGud3P3dG-mRRB37vLh7-CVnXk5QOwWiXW8TwKBvbaGjKmwk6QvpAwROHgTzU6F8AnGEXLDzdIDRXxt4xxeyO-vKeHPA/w480-h640/IMG_6088.HEIC" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4GJiyWQS2-h6QnhQhohnEq8Db3-foU98GHdtxO0pzfH4gR_tYzwMU8FHaLr3OOpBe-BDFKq9MqpeavMPizDCH4Sc4791Osm8kHq2aaKoy98AesSqFXx5ODL0HxtmAVEMMUXSZgY4EQylMQGvAN2EQOmrMwJr56aKkqV6TZwrFfIqGeTl78rT9DydkFQ/s4032/IMG_6089.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4GJiyWQS2-h6QnhQhohnEq8Db3-foU98GHdtxO0pzfH4gR_tYzwMU8FHaLr3OOpBe-BDFKq9MqpeavMPizDCH4Sc4791Osm8kHq2aaKoy98AesSqFXx5ODL0HxtmAVEMMUXSZgY4EQylMQGvAN2EQOmrMwJr56aKkqV6TZwrFfIqGeTl78rT9DydkFQ/w480-h640/IMG_6089.HEIC" width="480" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span style="font-size: large;">The above two photos are from my pulling the baking sheet from out of the oven. If you need to cook the eggs more, put it back in for fifteen minutes, especially if you are using up to ten or twelve eggs!</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO5IcKYpN4n3PJ-1NLG9O7wR7g2Un4w1FD0tY331wxQCNwugyorAdszwTt9gr1g49vxkXNCljvEQr5V3JInCM2sbDlhteSjt3R51o2RVIzLx4bh4R5rf5lXgJoyUDgPcPUOTkUGY_ofxLHiXgyl37-HtvLZY5wy1B_WJNHruP4oPt7saH9BkJOYHTIig/s4032/IMG_6092.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO5IcKYpN4n3PJ-1NLG9O7wR7g2Un4w1FD0tY331wxQCNwugyorAdszwTt9gr1g49vxkXNCljvEQr5V3JInCM2sbDlhteSjt3R51o2RVIzLx4bh4R5rf5lXgJoyUDgPcPUOTkUGY_ofxLHiXgyl37-HtvLZY5wy1B_WJNHruP4oPt7saH9BkJOYHTIig/w480-h640/IMG_6092.HEIC" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyasaWkq7dQLLR8tf5FC-Iy-iHkXNKD28NuH9mKDp40Yc2IAG2y-8M69Le2Edr-xaNB44ip5pQYvZ4BOw2NuGO3kkk4wHZTg-mF0dVdvXLL45bmsZs-XDQtVwbGEiq_D5DLYhVWtPFFYb-bib95qnvl59Im7EYUK2V6pUsTqfuhphs_RzcRTGBT0L5jw/s4032/IMG_6090.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyasaWkq7dQLLR8tf5FC-Iy-iHkXNKD28NuH9mKDp40Yc2IAG2y-8M69Le2Edr-xaNB44ip5pQYvZ4BOw2NuGO3kkk4wHZTg-mF0dVdvXLL45bmsZs-XDQtVwbGEiq_D5DLYhVWtPFFYb-bib95qnvl59Im7EYUK2V6pUsTqfuhphs_RzcRTGBT0L5jw/w480-h640/IMG_6090.HEIC" width="480" /></a></div><br /><span style="font-family: verdana; font-size: large;">Use fresh herbs for garnishes - or even in the dish itself! I love using fresh herbs. You could create a special hollandaise for this dish, or use whatever you like, if anything! I would add a gentle sprinkle of sea salt before serving. This dish can serve from four really hungry folks or up to six pickity bits eaters. </span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">In any event, THANK YOU for reading! I am excited to hear the dish titles you send me and I will contact you personally should I select your title. Good luck!</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Now, Go Cook For Someone You Love! ❤</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">~ Martin</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">In-House Cook</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmKQVyA3XfkSR7VBVpwFsD73_DjdsSGWaTPJnB1iPFtwNn2L8yZF6usSE3eShTokln_ONBGxcCxKNsgfY239KIwxXpV7SWo7hd2IbzW_JDZ3CMpJC8y4xVasV9UnNYjPF6JT5jDZXtaxpZ9BWfHW9ows4LJkFHDvZFQpuE_4TtUxGCWnvHCsgY93knhQ/s4032/IMG_6080.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmKQVyA3XfkSR7VBVpwFsD73_DjdsSGWaTPJnB1iPFtwNn2L8yZF6usSE3eShTokln_ONBGxcCxKNsgfY239KIwxXpV7SWo7hd2IbzW_JDZ3CMpJC8y4xVasV9UnNYjPF6JT5jDZXtaxpZ9BWfHW9ows4LJkFHDvZFQpuE_4TtUxGCWnvHCsgY93knhQ/w480-h640/IMG_6080.HEIC" width="480" /></a></div><div style="text-align: center;"><br /></div>Brand New Baby Herbs reaching out of the soil to say hello!<br /><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: x-large;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: x-large;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: x-large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div class="blogger-post-footer">Thank You for viewing In-House Cook Recipe Food Blog. Here I share tips, stories and, of course, recipes. My niche is comfort food, Thank you, again, and drop me a line if you see a recipe you like or have come up with a tip to make things easier!</div>In-House Cookhttp://www.blogger.com/profile/01564695614699899846noreply@blogger.com0tag:blogger.com,1999:blog-2281324612869793242.post-23939153006119709702022-10-28T15:05:00.001-07:002022-10-28T15:05:19.449-07:00Chile Chicken Soup<p style="text-align: center;"> </p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiULgl5-S35CXX-LC4dau4PoSurK4aTC7PZ-J3EebHxPqdIkshttR9LQUWYT7ebEFPNhSZf_wqKEcVPJzPf5yMXCidfzMNyQmt-qO4g3vLow7oUGbmP3aphIfrZn3f5_gi-mZ6nAZCETb1XbKEyeJYoMVLjgHKoy_lghtsj8QHm81Hvb5RRDR7qKx8mWQ/s4032/IMG_6054.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiULgl5-S35CXX-LC4dau4PoSurK4aTC7PZ-J3EebHxPqdIkshttR9LQUWYT7ebEFPNhSZf_wqKEcVPJzPf5yMXCidfzMNyQmt-qO4g3vLow7oUGbmP3aphIfrZn3f5_gi-mZ6nAZCETb1XbKEyeJYoMVLjgHKoy_lghtsj8QHm81Hvb5RRDR7qKx8mWQ/w480-h640/IMG_6054.HEIC" width="480" /></a></div><br /><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><b>Chile Chicken Soup</b></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><b><br /></b></span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: large;">The holidays are approaching, winter is not far behind, and you may be feeding your family, friends and neighbors! I have, here, a fantastic recipe perfect for the feasts and fun frivolity approaching! This recipe can be altered to meet your specific needs, even as a vegan soup. Let's get to it!</span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><b><u>Ingredients</u></b></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 package, or, 6 good sized chicken thighs, cubed</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 16oz can diced tomatoes </span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 small can of fire roasted green chiles</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">2 large or 3 medium dried Chile Ancho pods, stemmed and seeded</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 16 oz can of whole kernel corn</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">About 16 small baby Yukon Gold potatoes</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">1/2 head garlic, halved and salted</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 large or 2 medium onions, coarsely chopped</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 rounded tablespoon (or two) oregano</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 rounded teaspoon thyme</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">Smoked Paprika</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 rounded tablespoon black pepper </span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">Salt </span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: x-large;">Pickled Jalapeno juice, 1/4 cup </span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: x-large;"> </span><span style="font-family: verdana; font-size: x-large;">1 20 oz can rinsed kidney beans</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">Your favorite braising oil (I used evoo)</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><u>If you want to Ingredients</u></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">I wanted my chicken soup to be a bit fiery, so I added some of these below. You could not add them if you want your soup more traditional. In addition, you could change the chicken to tofu or, leave it out altogether. </span></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">Jerk Seasoning (strongly recommend) </span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">Sliced, pickled Jalapenos (sorry, I don't know how to add the omniglot)</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">Pickled Jalapeno juice, 1/4 cup</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">Chipotle powder or your favorite chile powder</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><span style="color: #b45f06;">This was the hard part. The rest is a breeze.</span> </span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">****</span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: large;">Add three generous rounds of oil to a large pot over high heat. Add the onions, dried Ancho chile pods, and the garlic halves. Place the garlic halves cut side down. Any cloves that may have escaped, peel them and throw them in, too! Add salt and a little black pepper and stir, about three minutes. Add the pickled jalapeno juice (or, white wine vinegar is fine, too) and stir the ingredients around. Next, move the ingredients to the sides of the pot. Add the cubed chicken thighs.</span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: large;"><i>(You could use chicken breasts for this, especially because it is a soup, but I almost exclusively use chicken thighs because they are softer and juicier. In my advancing age, I prefer thigh meat because it is easier on my aging teeth, too.</i>) </span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: large;">Allow the cubed thigh meat to caramelize, about three or four minutes one side, then the other. It is easy to use a spoon or spatula to swish them around rather than to turn each one over with a pair of tongs. Monotonous, isn't it? Add a little salt and pepper and swish those babies around!</span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: large;">After about eight minutes, add a cup of hot water and stir and scrape the bottom of the pot for those cooked on dark bits. Those are flavor!!! Morgan and I call those "nibbly bits". Add the potatoes along with a good pinch of salt and pepper. Now, add a second cup of hot </span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: x-large;">water and stir. </span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: x-large;"><br /></span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpgQtYdccEEXFdeAkbGJHBudM9MWLapj0F0zGMAsFSQibJex-xT-MNBUlV6E5WFcKuvRBkskRzH3EgSO9Ongr5ysLBCejVjMWxtlqGgCMrYqbVglqrWmTrfGD_GypPpqwrnU-pE8VzPRt2GetInRdNZnnEiO7U495R3qlZs9LJolCJtt7T_UvqvUglQg/s4032/IMG_6051.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpgQtYdccEEXFdeAkbGJHBudM9MWLapj0F0zGMAsFSQibJex-xT-MNBUlV6E5WFcKuvRBkskRzH3EgSO9Ongr5ysLBCejVjMWxtlqGgCMrYqbVglqrWmTrfGD_GypPpqwrnU-pE8VzPRt2GetInRdNZnnEiO7U495R3qlZs9LJolCJtt7T_UvqvUglQg/w480-h640/IMG_6051.HEIC" width="480" /></a></div><br /><span style="font-family: verdana; font-size: x-large;"><br /></span><p></p><p style="text-align: left;"><span style="font-family: verdana; font-size: x-large;">THIS is the time to add jalapenos and chipotle powder or your favorite ground chile. I did use chipotle powder. Smells so good! Add the can of diced green chiles and diced canned tomatoes. Add the jerk seasoning (whether it is from a rub or in soft form) and thoroughly combine Everything! </span><span style="font-family: verdana; font-size: x-large;">For merry measure, you could add a half a can or bottle of beer. I didn't this time, but I usually do. If the mixture is too thick, add an extra cup or two of hot water. Water is essential to help the flavors marry and distribute throughout the pot. </span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: x-large;"><br /></span></p><p style="text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1nvLE98F7MIDMOtdN-d3uB8pzQ99p3w_TbY6NWcg1mMUrvxteewmZi-AWSEeL-8Ns32icsccmZEhyaHAHXHAFmmHxhEYx_82Jdz2OVtx0l5O9NB5v-bfzIO4EJyCp0dCSS01dMCDeHmTSvedLgAattCGk7PHh0Dz8aHa5hRbfWthC6WAMqnMMu7CeBw/s1800/1C6A771C-14C0-4805-9F2E-DAFD5125DB30.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1nvLE98F7MIDMOtdN-d3uB8pzQ99p3w_TbY6NWcg1mMUrvxteewmZi-AWSEeL-8Ns32icsccmZEhyaHAHXHAFmmHxhEYx_82Jdz2OVtx0l5O9NB5v-bfzIO4EJyCp0dCSS01dMCDeHmTSvedLgAattCGk7PHh0Dz8aHa5hRbfWthC6WAMqnMMu7CeBw/w512-h640/1C6A771C-14C0-4805-9F2E-DAFD5125DB30.jpg" width="512" /></a></div><br /><span style="font-family: verdana; font-size: x-large;"><br /></span><p></p><p style="text-align: left;"><span style="font-family: verdana; font-size: x-large;">Bring the mixture to a boil and then reduce the heat to low and simmer for two hours. An hour into the simmer, I add fresh oregano and thyme. They add tremendous aroma, flavorings and beauty! Stir and cover again and let simmer another hour. </span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: x-large;"><br /></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: x-large;"><i>Voi La! It's time to serve!</i></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: x-large;"><i><br /></i></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: x-large;"></span></p><div class="separator" style="clear: both; font-style: italic; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-WEIQ9dmJB-qOnxp102z4Mq9WI7b_DFRTiSTQlBGBmF-FU4Ba4y0VyrDgnWZPO-Elz8Gw6nM0hyfBsHabxHUDt_v7ezO_bebfO2PYKacr_NodT00guk64Q_slk1b0YCTFri1y4aox-jV6NGjsQkJz8KtCGQeJdimsAMBN7fnN5iN4KjzinudX11oWWw/s1440/E2FDE752-1184-4CFB-B752-CA42832207E6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1083" data-original-width="1440" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-WEIQ9dmJB-qOnxp102z4Mq9WI7b_DFRTiSTQlBGBmF-FU4Ba4y0VyrDgnWZPO-Elz8Gw6nM0hyfBsHabxHUDt_v7ezO_bebfO2PYKacr_NodT00guk64Q_slk1b0YCTFri1y4aox-jV6NGjsQkJz8KtCGQeJdimsAMBN7fnN5iN4KjzinudX11oWWw/w640-h482/E2FDE752-1184-4CFB-B752-CA42832207E6.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; font-style: italic; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDDZ2C-942Oso8nAIidYhnsEMWreUcPI7AUkZ1g2BqIT0MG73PV4_sTtYUXma_E1VhfpSja2ukYW04Z8cKMGdd6NX3aH2ey6PgNSAzKR0-E_is4ATVZJNN_TQ8HV9CbsI4d2vV8Rxv48I8qp7ynyo5YIxSOESrgEQ7jjUlfxVj-PD6wBiwDsr7_39rRQ/s1440/629584D4-9C21-4137-9EE2-12AA46256D4B.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1440" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDDZ2C-942Oso8nAIidYhnsEMWreUcPI7AUkZ1g2BqIT0MG73PV4_sTtYUXma_E1VhfpSja2ukYW04Z8cKMGdd6NX3aH2ey6PgNSAzKR0-E_is4ATVZJNN_TQ8HV9CbsI4d2vV8Rxv48I8qp7ynyo5YIxSOESrgEQ7jjUlfxVj-PD6wBiwDsr7_39rRQ/w640-h480/629584D4-9C21-4137-9EE2-12AA46256D4B.jpg" width="640" /></a></div><p style="text-align: center;">I had purchased a bag of "hint of lime" corn chips and they went perfectly with this meal. I garnished with fresh oregano. </p><p style="text-align: center;">I hope you enjoyed this recipe. It is much simpler than I am making it sound. 😅 The prep work is less than half an hour, and the simmering allows you to go about your evening. This recipe is also Perfect for a crock pot! Set it on low for eight hours and enjoy your day! </p><p style="text-align: center;">****</p><p style="text-align: center;">Thank you very much for sticking with my humble little blog and myself. I appreciate you all more than you know! Now, file this recipe in your recipe box and Go Cook For Someone You Love! ❤</p><p style="text-align: center;">~ Martin</p><p style="text-align: center;">In-House Cook</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMtYFquF1ukOAr41RsV06GFMyH0NOnxQFBZrR3wabRrI11wP794JX7IYrCSwTYLGZt3US7J6b1rh3LLhY3wDy5a7-27Xzp5fnog_zGKNVqJh6dwYn3GDJvxX7h3Ep4zNFMs7yiRYQX9YNuSOTSfL87pJQhaO-MbL3OhRINYzTYkNxckrdg5XhsVegYVQ/s4032/IMG_6068.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMtYFquF1ukOAr41RsV06GFMyH0NOnxQFBZrR3wabRrI11wP794JX7IYrCSwTYLGZt3US7J6b1rh3LLhY3wDy5a7-27Xzp5fnog_zGKNVqJh6dwYn3GDJvxX7h3Ep4zNFMs7yiRYQX9YNuSOTSfL87pJQhaO-MbL3OhRINYzTYkNxckrdg5XhsVegYVQ/w480-h640/IMG_6068.HEIC" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieEJIbI4g9-q9Z1M5CZ1CF0IIT22tv26PkgsAjBVnjSxYxKvIcHZ8WhuXhL9t2Xgi4XlXg4brd3bxbbc4oWAOTvsJKe1WZguoZtJrnszP7yxUAE8TedaoACsDUMq2MjjzEr4hGxsXp5Prd5S__6fU4BVhCJT4dPqDtnTlF-T8YVD69JSe83XUn1NNmDQ/s1440/E2FDE752-1184-4CFB-B752-CA42832207E6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1083" data-original-width="1440" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieEJIbI4g9-q9Z1M5CZ1CF0IIT22tv26PkgsAjBVnjSxYxKvIcHZ8WhuXhL9t2Xgi4XlXg4brd3bxbbc4oWAOTvsJKe1WZguoZtJrnszP7yxUAE8TedaoACsDUMq2MjjzEr4hGxsXp5Prd5S__6fU4BVhCJT4dPqDtnTlF-T8YVD69JSe83XUn1NNmDQ/w640-h482/E2FDE752-1184-4CFB-B752-CA42832207E6.jpg" width="640" /></a></div><br /><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;"> </p><p style="text-align: center;"><br /></p><br /><i> </i><p></p><p style="text-align: left;"><span style="font-family: verdana; font-size: x-large;"><br /></span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: x-large;"><br /></span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: x-large;"><br /></span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: x-large;"><br /></span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: x-large;"> </span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: left;"><br /></p><p style="text-align: left;"><br /></p><p style="text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><b><br /></b></span></p><div class="blogger-post-footer">Thank You for viewing In-House Cook Recipe Food Blog. Here I share tips, stories and, of course, recipes. My niche is comfort food, Thank you, again, and drop me a line if you see a recipe you like or have come up with a tip to make things easier!</div>In-House Cookhttp://www.blogger.com/profile/01564695614699899846noreply@blogger.com0tag:blogger.com,1999:blog-2281324612869793242.post-26089362411362686472022-10-02T15:57:00.001-07:002022-10-02T15:57:44.049-07:00Organizing and Utilizing Space in Super Small Kitchens<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrBdWhaXLrb_tN3xYf9ZdsOyWyq4NK705BsX_Qc3-Wl6JK8aAmUxFR2k5Ild9vr_WtgE1tzYWYawpO4zLhH67tfLN-0yrs6v7YRP6VC4VHDLfzYQQCNYDOoCX_uVc_C65i-D_ghbEsOtAfUUrkQ5t-90BN4F-vt4-3xXrvABqDo8Hf1CHoOctoI3Lyvg/s4032/IMG_3598.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="477" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrBdWhaXLrb_tN3xYf9ZdsOyWyq4NK705BsX_Qc3-Wl6JK8aAmUxFR2k5Ild9vr_WtgE1tzYWYawpO4zLhH67tfLN-0yrs6v7YRP6VC4VHDLfzYQQCNYDOoCX_uVc_C65i-D_ghbEsOtAfUUrkQ5t-90BN4F-vt4-3xXrvABqDo8Hf1CHoOctoI3Lyvg/w640-h477/IMG_3598.HEIC" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"></td></tr></tbody></table><br /><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiwSHMr84RjiLbowdxtrXM8ubMko7dQvIblTnuM9m-Fp_s7xPj962F9c4_ccNxeLsCE3GA8QEsg7jb8OUOr2ilz3OpWMLjib_T4pNmAgB6i3aliR4IR0mF_O9wfVoy0WnaJ2hHtdrUhmfMIPyXE-F9gDdGFiDSEG9DhvtI56VM40mbhAShqlLJ0Q127pQ=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiwSHMr84RjiLbowdxtrXM8ubMko7dQvIblTnuM9m-Fp_s7xPj962F9c4_ccNxeLsCE3GA8QEsg7jb8OUOr2ilz3OpWMLjib_T4pNmAgB6i3aliR4IR0mF_O9wfVoy0WnaJ2hHtdrUhmfMIPyXE-F9gDdGFiDSEG9DhvtI56VM40mbhAShqlLJ0Q127pQ=w480-h640" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div style="text-align: center;"> <span style="font-family: verdana; font-size: x-large;">Small Kitchen Advice Hacks</span></div><p></p><p style="text-align: center;"><span style="font-family: verdana; font-size: x-large;"><br /></span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: large;">I live in a one bedroom apartment. While the bedroom and living room are spacious, the kitchen has limited counter space. Didn't the architects of this plex ever watch DIY shows where the kitchen is the crown jewel of the space? Not at all, apparently, so for 13 years I have suffered the smallness of it but I have made some amazing meals here and catered events, all started in my kitchen. Clean as a whistle, it is. In my time as kitchen steward, here, I have learned a few things. And I have had help from my beloved friend, Morgan. We call him "The Morganizer", and he really is a master at organizing and finding hacks to help. </span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: large;">I have a culinary cart upon which I store the pots and skillets I use most often, and even more of them have been hung on the sides of cupboards to unclutter the cart. My close friend and former colleague, Ben, built this cart for me for my birthday some years ago. It has been invaluable in my culinary ventures. </span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc10UZYWx44k5pe3lgtVY0TCa7UfSiFutsoLJIVJSwdfFWceu8HNpDQWYBQ0pfFaG-xmvPsWWK0MqP-sXWxkOCEIVYfuJIV8-Y_eRIgddQTDKq4u6Vcyv2P_wg-b_qx26clf8PlAxyMZcE2hCY_PLjuQp1JScxzilg1cMs-hQYmqFQ-F0WNabEM4ipJQ/s4032/IMG_3598.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc10UZYWx44k5pe3lgtVY0TCa7UfSiFutsoLJIVJSwdfFWceu8HNpDQWYBQ0pfFaG-xmvPsWWK0MqP-sXWxkOCEIVYfuJIV8-Y_eRIgddQTDKq4u6Vcyv2P_wg-b_qx26clf8PlAxyMZcE2hCY_PLjuQp1JScxzilg1cMs-hQYmqFQ-F0WNabEM4ipJQ/w640-h480/IMG_3598.HEIC" width="640" /></a></div><br /><span style="font-family: verdana; font-size: large;">What do I have in the cupboards? Baking pans and pots and bowls. There's a cupboard for my various food processors, big and little. There is one two story cupboard behind the cart (above) with one level for kitty food and the bottom for the dog food. Of course, other cupboards stored my plates, bowls, coffee mugs and glasses and cups. The cupboard space was so limited, and my counter space even More limited, I clearly needed help. Enter Morgan, the Morganizer. </span><div><span style="font-family: verdana; font-size: large;"><br /></span></div><div><span style="font-family: verdana; font-size: large;">Morgan bought several of those stick-on/pull off with no wall or cupboard damage hooks of various strengths and sizes for my varied pots and pans. You can find various brands of the temporary stick ons at CVS, WalMart, Target and similar stores. As you can see, they work on faux wood cupboards and plaster painted walls easily. You will be amazed at how much cupboard and counter space is cleared up for you! </span></div><div><span style="font-family: verdana; font-size: large;"><br /></span></div><div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLHtK3r5DvH4q8Ae68iLQHYMPl75sopzg3Y4L15Cs5qmT1lwzfhfk2ADVQz8a4isKoxWOscBq6Y8C-YFCe_DjmHehrN0ZSIJnwBZ4VuggQv8ZinBuDmQG4phGjHiDCFfC2V0auQHCq2IOomMMu40zMgvDLaKYFei_gPeZpnaDD3A6HhhCyTlKzAAFvNw/s4032/IMG_3390.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLHtK3r5DvH4q8Ae68iLQHYMPl75sopzg3Y4L15Cs5qmT1lwzfhfk2ADVQz8a4isKoxWOscBq6Y8C-YFCe_DjmHehrN0ZSIJnwBZ4VuggQv8ZinBuDmQG4phGjHiDCFfC2V0auQHCq2IOomMMu40zMgvDLaKYFei_gPeZpnaDD3A6HhhCyTlKzAAFvNw/w480-h640/IMG_3390.HEIC" width="480" /></a></div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-large;">All of these were out of the way, easy to take down and use. </span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwtnxt1CuCxdTRO2fv9vZQbX2SsTue3BaLVE3AhQfFOo7HH1BgtLUr1OaO19T_Qw-6-yB8M1ejN4t7GjQt06wmHBLPopv_qRYP89oo_zNn_-tW7x3VBiz6z-iHqGBSy63uG6a2CWBPSlj7L8dEYn3qOW8jmTdjmOEUN8aIMURu_UEUZvmYwhd3hvSykQ/s4032/IMG_3389.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwtnxt1CuCxdTRO2fv9vZQbX2SsTue3BaLVE3AhQfFOo7HH1BgtLUr1OaO19T_Qw-6-yB8M1ejN4t7GjQt06wmHBLPopv_qRYP89oo_zNn_-tW7x3VBiz6z-iHqGBSy63uG6a2CWBPSlj7L8dEYn3qOW8jmTdjmOEUN8aIMURu_UEUZvmYwhd3hvSykQ/w480-h640/IMG_3389.HEIC" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnUCd2uFXrZYSQOZPCqY-mbHovrr9vpcDXL5KR1EgOJEK9-KI4MGMVBrFmQYT6fsndKhzBqS55OSs_n9c8BZ9jAQRb_n9O4WYPYfXhbiIg4PYYnR65AVmEMnC6jbBYSrlL6_m90W2ELIU6bcm_FDB0IxHfuDbIXk_qqgX8Rnp7zhJ5aFmaATuAyfVPrQ/s4032/IMG_3388.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnUCd2uFXrZYSQOZPCqY-mbHovrr9vpcDXL5KR1EgOJEK9-KI4MGMVBrFmQYT6fsndKhzBqS55OSs_n9c8BZ9jAQRb_n9O4WYPYfXhbiIg4PYYnR65AVmEMnC6jbBYSrlL6_m90W2ELIU6bcm_FDB0IxHfuDbIXk_qqgX8Rnp7zhJ5aFmaATuAyfVPrQ/w480-h640/IMG_3388.HEIC" width="480" /></a></div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-large;"><br /></span></div><div style="text-align: center;">Everything was near the stove and the sink. There was literally no travel outside the kitchen to retrieve anything. It was exemplary planning and execution. Next, my spices. </div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg96GccYpuK1uy0jGVtKAC97ZY9zeo9jsEBab9aBpPq0N8zHehdA0izHP3gIvdWdcrcbvV4ulWKEn1I6m25KYKmAGkFvuCnFbvfJOWATk4OxeswuRv_8-kPsAe7__HBOz_6mp1UzuZFcyE8uhgq2uy-BTn0rk8XO5OoXoXFcgmlnSrmC1WXqrhN7-vE6Q/s4032/IMG_3387.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg96GccYpuK1uy0jGVtKAC97ZY9zeo9jsEBab9aBpPq0N8zHehdA0izHP3gIvdWdcrcbvV4ulWKEn1I6m25KYKmAGkFvuCnFbvfJOWATk4OxeswuRv_8-kPsAe7__HBOz_6mp1UzuZFcyE8uhgq2uy-BTn0rk8XO5OoXoXFcgmlnSrmC1WXqrhN7-vE6Q/w640-h480/IMG_3387.HEIC" width="640" /></a></div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-large;">Morgan bought a spice riser. He put my spices on it and I rearranged them according to how often I use them. Those that are not frequently used were placed off and up to the left and the most often used spices on the right. </span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMv7-F6srmeLGRxl2sO874wRDGYYYYGne1cij0VUBdmHukfFW72Sno_Dso-3SA2e37_j333B6kPPiTz2Av7e2UIc-jD3CZkh3z6C0HQ1OcVzmTV4zbU0r_8pYJ_zaGZS-We_Q-Q925f3ZIwLWkh1ruUJk_iKFLYoW7zeFYr-nJvVF0vfOSiBqAaETpbw/s4032/IMG_3386.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMv7-F6srmeLGRxl2sO874wRDGYYYYGne1cij0VUBdmHukfFW72Sno_Dso-3SA2e37_j333B6kPPiTz2Av7e2UIc-jD3CZkh3z6C0HQ1OcVzmTV4zbU0r_8pYJ_zaGZS-We_Q-Q925f3ZIwLWkh1ruUJk_iKFLYoW7zeFYr-nJvVF0vfOSiBqAaETpbw/w640-h480/IMG_3386.HEIC" width="640" /></a></div><br /> Ideal location for the riser. Everything used often is right there at the fingertips and next to THE most important thing, the Keurig!!! 😃</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-large;">**************</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-large;">Note: I started this blog post back in January. I had to neglect my blog (so sorry!) for months because I had decided to retire at the end of the school year and to move across the country. I now live in Virginia, and I love it here. I have adopted a German Shepherd rescue and am adopting Athena's foster sister tomorrow. Three dogs and a cat are a lot to deal with, but they bring joy to my heart. I will update my blog from now on since I have time to plan and cook my little heart out. </span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-large;">With that, I want to Thank You for sticking with me, your patience and your readership. Now, go reorganize your tiny kitchen! </span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-large;">~Martin</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-large;">In-House Cook</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-large;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP8MHgxs1--bSYJ4fEvQHNJqqceSC7GWPeEOoNiXOFHxVl9y6k1aBWmmRWgd7As-vq8606rd-rAPtXfd3gM4uNxc9A30zSQuh9BiS-wQmOKfOwtPCCHjxDuPV55sjZQ6kcZhn1k8W4oKJIjKtqwgKDT1F8Yrgfp7z7-wAS10pMy1KnO9Jz-YyqJ85Dlg/s4032/IMG_5265.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP8MHgxs1--bSYJ4fEvQHNJqqceSC7GWPeEOoNiXOFHxVl9y6k1aBWmmRWgd7As-vq8606rd-rAPtXfd3gM4uNxc9A30zSQuh9BiS-wQmOKfOwtPCCHjxDuPV55sjZQ6kcZhn1k8W4oKJIjKtqwgKDT1F8Yrgfp7z7-wAS10pMy1KnO9Jz-YyqJ85Dlg/s320/IMG_5265.HEIC" width="240" /></a></div>This is Ginger Hope, whom we are adopting tomorrow!<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpxq-COYONJOz9qMM9X83HxOza8T6F5gA6dxGPFxYqoLSiVl-7qrXGT0-AVhRtc-B65WpAGFZj3pyqv55dXR_0B0Pf_yZzq36QQIV9__H4Guw5YumdBzBJ1IwscXuqLMtHNwIuljh7w0PPHEgpzfsQCVn1ET7-8WPvCSS-AxFdvQuzLWgoguRLuKpaYw/s4032/IMG_5263.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpxq-COYONJOz9qMM9X83HxOza8T6F5gA6dxGPFxYqoLSiVl-7qrXGT0-AVhRtc-B65WpAGFZj3pyqv55dXR_0B0Pf_yZzq36QQIV9__H4Guw5YumdBzBJ1IwscXuqLMtHNwIuljh7w0PPHEgpzfsQCVn1ET7-8WPvCSS-AxFdvQuzLWgoguRLuKpaYw/s320/IMG_5263.HEIC" width="240" /></a></div>Athena and Morgan<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEn354JJqzLu_f_luCvvkdSExXuFRPnHsvl-jqVirkeP2G4OfDHAv2Lsw_mKpGiusVgvx00rNHYXpMo43NW0vTUL4XyNNF_ILcKJPf5woOc29ve8AmAt8MIoCvNzMSTV41bb9Ul2TmBT6Wb-3b4jIQ6_QTuG_cgfE4WTYEd_-fRGxkJX4UmG3UwedtXg/s3088/IMG_4896.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3088" data-original-width="2316" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEn354JJqzLu_f_luCvvkdSExXuFRPnHsvl-jqVirkeP2G4OfDHAv2Lsw_mKpGiusVgvx00rNHYXpMo43NW0vTUL4XyNNF_ILcKJPf5woOc29ve8AmAt8MIoCvNzMSTV41bb9Ul2TmBT6Wb-3b4jIQ6_QTuG_cgfE4WTYEd_-fRGxkJX4UmG3UwedtXg/s320/IMG_4896.jpeg" width="240" /></a></div>Athena<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIs7sBR6JCtYZWAWQnhF6GhMjnUQH4DbrGBh8xYnodavEvlYPhsNn1JObKWXhYPOAt7HfVP8hLD-J4IQNOITbdaq7UngtJB8Di8EvXi_tiRtkBU-CW-hEvA5aGj0Y_XoBhx1wXxeOH3ij90YxlvzTFtex9BbJ9oj2o8VYeHEN0xg2HE0D_9WuRMtM1dQ/s4032/IMG_5205.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIs7sBR6JCtYZWAWQnhF6GhMjnUQH4DbrGBh8xYnodavEvlYPhsNn1JObKWXhYPOAt7HfVP8hLD-J4IQNOITbdaq7UngtJB8Di8EvXi_tiRtkBU-CW-hEvA5aGj0Y_XoBhx1wXxeOH3ij90YxlvzTFtex9BbJ9oj2o8VYeHEN0xg2HE0D_9WuRMtM1dQ/s320/IMG_5205.HEIC" width="240" /></a></div><span style="font-family: verdana; font-size: x-large;">Our little old man, Gus, who turned 15 Sept. 15th. </span></div><p></p><p style="text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"><br /></p><div style="text-align: left;"><span style="font-family: verdana; font-size: x-large;"><br /></span></div><p style="text-align: center;"><span style="font-family: verdana; font-size: x-large;"><br /></span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: x-large;"><br /></span></p></div><span><a name='more'></a></span><div class="blogger-post-footer">Thank You for viewing In-House Cook Recipe Food Blog. Here I share tips, stories and, of course, recipes. My niche is comfort food, Thank you, again, and drop me a line if you see a recipe you like or have come up with a tip to make things easier!</div>In-House Cookhttp://www.blogger.com/profile/01564695614699899846noreply@blogger.com0tag:blogger.com,1999:blog-2281324612869793242.post-486164765140702022022-01-26T17:31:00.004-08:002022-01-26T17:31:43.373-08:00Broccoli Beef Stir Fry<p style="text-align: center;"> </p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgNv1bRNFKvpy6sqXnDLoWTALEDkYRVYlhlqwZjHTIOhWX3MnMtbBI1DxiIfRxmjP93_yqpuO-2HxQHD-YkO91hhD53A31sz9kmdzQqYYIu5V43axih9cx1-oMMpPjjpe2SFuAD9X1l71cH-bR4KeUTh4PzIy7wrF2_EqR-6BYLOndgN1jGxIQEfdnC7g=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgNv1bRNFKvpy6sqXnDLoWTALEDkYRVYlhlqwZjHTIOhWX3MnMtbBI1DxiIfRxmjP93_yqpuO-2HxQHD-YkO91hhD53A31sz9kmdzQqYYIu5V43axih9cx1-oMMpPjjpe2SFuAD9X1l71cH-bR4KeUTh4PzIy7wrF2_EqR-6BYLOndgN1jGxIQEfdnC7g=w480-h640" width="480" /></a></div><br /><p style="text-align: center;"><span style="font-family: verdana; font-size: x-large;">Broccoli Beef Stir Fry</span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: large;">Making stir fry at home is not as daunting a task as you might think. It may take a little bit of prep on your part, but the good thing is, you only need to prep what you want to include in your meal. My Broccoli Beef can be a ten minute prep and maybe ten minute cooking time. </span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: large;">I will just share with you what I did. Again, you can add any ingredients you wish and prep however you like. That really is the Joy of cooking. You can add or remove whatever you want. </span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjm9sA_xB3-R6cSlLpo2ayW13FAtgZFkolJXGBH-XMSzlC5S--JrEl8uXZZLdjsjrSfQIkYwUCvZvlQB0ywkeEWF6T3zF9oFFnYT8d9zZcZSJpVf0XswVidit1gNjzC4DQ-B2kKasKHVmyIuMAVCb5aK1c3ojQWZjV6BQu165DH_Lab3Gik832lj6ylOQ=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjm9sA_xB3-R6cSlLpo2ayW13FAtgZFkolJXGBH-XMSzlC5S--JrEl8uXZZLdjsjrSfQIkYwUCvZvlQB0ywkeEWF6T3zF9oFFnYT8d9zZcZSJpVf0XswVidit1gNjzC4DQ-B2kKasKHVmyIuMAVCb5aK1c3ojQWZjV6BQu165DH_Lab3Gik832lj6ylOQ=w480-h640" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiBk9q8CNXzh-M8ak7jo9pZ36cIHAkYeeAakfImpdfDgRAhvaWRS5__a1j7xvhPnO3Mf54njjE4LFZV5_tlw_0FPGhmXkwsc4kacFxKwRzjZktrkVx0da0KvxSpZr_aknmkpaCT0OMjiHPJ1LXx958_l-bnOgiHEiFFHwNLpUgRSR4GIiR8-CPm6uxjQg=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiBk9q8CNXzh-M8ak7jo9pZ36cIHAkYeeAakfImpdfDgRAhvaWRS5__a1j7xvhPnO3Mf54njjE4LFZV5_tlw_0FPGhmXkwsc4kacFxKwRzjZktrkVx0da0KvxSpZr_aknmkpaCT0OMjiHPJ1LXx958_l-bnOgiHEiFFHwNLpUgRSR4GIiR8-CPm6uxjQg=w480-h640" width="480" /></a></div><br /><span style="font-family: verdana; font-size: large;"><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><b>My Ingredients List</b></span><p></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">2 ribeye steaks, sliced or cubed</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">2 medium onions, white or yellow</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">4 cloves garlic, sliced into discs</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 large head broccoli, stemmed and cut into bite-sized pieces</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">6 scallions, whites and greens sliced, separated</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">3 Fresno chiles, seeded and sliced into discs</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">3 tablespoons toasted sesame oil</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">2 tablespoons Chinese garlic chili paste</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 package broccoli beef sauce </span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: large;">Prep the meat and vegetables and set aside. Using a high-sided skillet or wok, add the toasted sesame oil and garlic over medium heat. After a few minutes, raise the heat to high. When the oil begins to ripple, add the sliced steak. Saute gently and do not fully cook. Remove the steak once it begins to attain a char or crust, and set it aside ready to add soon. </span></p><p style="text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEix1Q4IBuUk_BO9pw_y9XcFPB1ycFqqfe_z6d4RU5mKPItxlUTl2hYvAQNRcu0Ra2QS7qBU3sTO8rQaexfHcsw_2BSiot0WckqIxFqLfUstBDUEYB11a6lb4AYBW2j1icwyODhPVz1CATvMAKDpjb-jAlkukgpd26pdVjetOrgoXmC0gvyTKvWV1rdM7g=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEix1Q4IBuUk_BO9pw_y9XcFPB1ycFqqfe_z6d4RU5mKPItxlUTl2hYvAQNRcu0Ra2QS7qBU3sTO8rQaexfHcsw_2BSiot0WckqIxFqLfUstBDUEYB11a6lb4AYBW2j1icwyODhPVz1CATvMAKDpjb-jAlkukgpd26pdVjetOrgoXmC0gvyTKvWV1rdM7g=w480-h640" width="480" /></a></div><br /><span style="font-family: verdana; font-size: large;">Next, add a drizzle of toasted sesame oil and when it ripples, add the vegetables. Stir vigorously. Add a teaspoon or two of garlic chili paste (up to you) and toss. When the onions begin to turn translucent, add the beef and a splash of shoyu (soy sauce) and broccoli beef sauce packet. Stir vigorously. Finally, serve the delicious mixture over rice or noodles (your choice). </span><div><span style="font-family: verdana; font-size: large;"><br /></span></div><div><span style="font-family: verdana; font-size: large;">And now, Enjoy!!!!</span></div><div><span style="font-family: verdana; font-size: large;"><br /></span></div><div><span style="font-family: verdana; font-size: large;"><br /></span></div><div><span style="font-family: verdana; font-size: large;">As always, Thank You for visiting my humble site and your time. I am thoroughly grateful. Now, Go Cook For Someone You Love! ❤💛💜<br /></span><p></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">~ Martin</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">Your In-House Cook</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: left;"><br /></p><p style="text-align: left;"><span style="font-family: verdana; font-size: x-large;"><br /></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: x-large;"><br /></span></p></div><div class="blogger-post-footer">Thank You for viewing In-House Cook Recipe Food Blog. Here I share tips, stories and, of course, recipes. My niche is comfort food, Thank you, again, and drop me a line if you see a recipe you like or have come up with a tip to make things easier!</div>In-House Cookhttp://www.blogger.com/profile/01564695614699899846noreply@blogger.com0tag:blogger.com,1999:blog-2281324612869793242.post-80594792245848091472022-01-07T19:17:00.000-08:002022-01-07T19:17:58.822-08:00 Pork Rib Roast with Garlic Cheesy Potato Wedges<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhfuNz7CQ9aMG14zXRbqsEwX-Z9WNjl_7lkQoISQW072web9zsigJjE7meusaupKjPXmqHsTnIyf9vI3GgB0mT7eF8xswQQQ64AN-0KI4McIigaPl87pytij20779rWp2YYDUSVJAUi0QK2KpDzmx1_VCTt-dZKUyC3EWEC6SpA0-ogIpabq7oHQ9Kq2Q=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhfuNz7CQ9aMG14zXRbqsEwX-Z9WNjl_7lkQoISQW072web9zsigJjE7meusaupKjPXmqHsTnIyf9vI3GgB0mT7eF8xswQQQ64AN-0KI4McIigaPl87pytij20779rWp2YYDUSVJAUi0QK2KpDzmx1_VCTt-dZKUyC3EWEC6SpA0-ogIpabq7oHQ9Kq2Q=w480-h640" width="480" /></a></div><br /><div style="text-align: center;"><span style="font-family: verdana; font-size: x-large;">Pork Rib Roast with Garlic Cheesy Potato Wedges</span></div><div style="text-align: center;"><br /></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;">Christmas and New Year's have come and gone and yet, I am only now starting my blogging. It has been a difficult last several months. My mom passed away shortly before the end of October. It is sad when your rock of ages passes. I cooked for my sons, what turned out to be a really delicious pork rib-roast, an easy but flavor filled potato side and Morgan made THE BEST deviled eggs Ever. That is a gift to you after my roast and potato recipe. </span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;">For large groups, you would purchase two of these roasts, French the extending bones, salt and pepper the roast, sear it, tie the two together into a circle with cooking string, apply</span><span style="font-family: verdana; font-size: x-large;"> an herbal butter rub of some sort,</span><span style="font-family: verdana; font-size: x-large;"> and fill with the center with your traditional (or, non-traditional, if you prefer) stuffing and roast low and slow for quite a while, 1.5 - two hours per five pounds. Always rely on your thermometer to make sure the roast is done. </span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: x-large;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhkbn17JLGvziiQf2plav3Pl9AOobFJha5CXwXxCESI_TLKtEnaaz2ajzvYVy7I5rAV97-gjl49oRIkQr0B-LSIvawqJxGJ50X_AexwKELwMPqXnLZwpdotoikP81q5SjBCNJ-vExJof16EtKi8C3vFtIJHXli4Fv1Q_qtNws9TwLGGvPKv90i8ryZrxQ=s1800" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhkbn17JLGvziiQf2plav3Pl9AOobFJha5CXwXxCESI_TLKtEnaaz2ajzvYVy7I5rAV97-gjl49oRIkQr0B-LSIvawqJxGJ50X_AexwKELwMPqXnLZwpdotoikP81q5SjBCNJ-vExJof16EtKi8C3vFtIJHXli4Fv1Q_qtNws9TwLGGvPKv90i8ryZrxQ=w512-h640" width="512" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">I did not French the ribs very well. French means to remove all or as much of the extra rib meat up to a point. I made a huge amount of rub for the top and the bottom and so did not French the ribs well. My roast application consisted of:</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">1.5 cups mayo</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">1/2 cup mustard in white wine with grains</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">1/4 cup Sauvingnon Blanc wine</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 cup of mixed fresh herbs:</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">rosemary</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">thyme</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">oregano</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">flat leaf Italian parsley</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 diced yellow onion</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">3 tablespoons white balsamic vinegar</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">half head roasted garlic</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">salt and pepper</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">*yellow mustard</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Preheat the oven to 400-degrees.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhD3V6KRhWZ7GjZ9ATpnnauZefoG0z9nZ7qU-M1z_AclWAC13eQ-xrkNlnqcaRS-NrVkJooVd5K_CCQJUbOZCKCOiIr-kMm3_AaYoC-3NwSyqo5gKdP5Uix6ydc-y1hmPVXs-NwmFAzMVT4uUeclFO_Vk-PLNEDOZwxwYS5fZxw2JvcESHhNaGKudXVnw=s1800" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhD3V6KRhWZ7GjZ9ATpnnauZefoG0z9nZ7qU-M1z_AclWAC13eQ-xrkNlnqcaRS-NrVkJooVd5K_CCQJUbOZCKCOiIr-kMm3_AaYoC-3NwSyqo5gKdP5Uix6ydc-y1hmPVXs-NwmFAzMVT4uUeclFO_Vk-PLNEDOZwxwYS5fZxw2JvcESHhNaGKudXVnw=w512-h640" width="512" /></a></div><br /><span style="font-family: verdana; font-size: large;">I don't know where I read this, but I love to get a rub of yellow mustard* with salt, pepper, dried thyme and dried oregano. I rubbed the entire roast with it. What an amazing aroma!</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Next, I seared the bottom part of the roast in evoo (extra virgin olive oil). I seared the upper side several minutes to get some color on the meat. Again, the aroma was amazing! </span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh9xRpBUblBWpSPbwRWbJ1MEWixFeMbcu4njzkYehykMKXTF5LxCtX2kI4rc1we01BZH68uSKukNldsCwG0be42z606UEsmhoqoGCNudcBuJcyvgVDx9MWgj-V1HeljJmFNmDsHf7Vfg57eteXooDWzwdtsS3elLMV1eILKOYX73CTWS2lPscu89BLctg=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEh9xRpBUblBWpSPbwRWbJ1MEWixFeMbcu4njzkYehykMKXTF5LxCtX2kI4rc1we01BZH68uSKukNldsCwG0be42z606UEsmhoqoGCNudcBuJcyvgVDx9MWgj-V1HeljJmFNmDsHf7Vfg57eteXooDWzwdtsS3elLMV1eILKOYX73CTWS2lPscu89BLctg=w480-h640" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhCu6P6tbXhfXABwoK1QGCogpImENqALQKNRkv_frRAYJRQNYneNF_db_Od2uf8Fczh7xBKAXA7jktWM6TgVt2Qc-kLUCXjCZs6-1IfEogDDK8vgdQ-3KxMwNT27lm3kTD4Wrl5lAeXhlaWTWTMT1Icudh1bmfdFAbar6jlEFWnFRvNcPRsbaSVFw_4UA=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhCu6P6tbXhfXABwoK1QGCogpImENqALQKNRkv_frRAYJRQNYneNF_db_Od2uf8Fczh7xBKAXA7jktWM6TgVt2Qc-kLUCXjCZs6-1IfEogDDK8vgdQ-3KxMwNT27lm3kTD4Wrl5lAeXhlaWTWTMT1Icudh1bmfdFAbar6jlEFWnFRvNcPRsbaSVFw_4UA=w480-h640" width="480" /></a></div><br /><span style="font-family: verdana; font-size: large;">After searing and applying my roast slathered with all sorts of goodness, along with fresh rosemary, I placed the roast in the oven, uncovered first, for 20 minutes at 400-degrees. Afterward, I covered it, reduced the heat to 325-degrees and allowed it to roast low and slow for two hours. The goopy rub began to melt and baste the roast top and bottom. What an incredible aroma!</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgTTt_rc7jFMmdO9sv0xkc41ZD-Z30yADYoQCcrEAsNmW7dVR3tskp7UwPSnX2tazZJaNVm4PMd0OBqZ_EFDwotvLeS87bDoii5vBcU8Y9WrLhtOM2Gga9cvLHWV9nWvhuDWueQLg6lulyZkJuM_lFq2yIPGjFTpHzgj2kRhmQyhIcl3UYbdRv4ibBgIg=s1800" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgTTt_rc7jFMmdO9sv0xkc41ZD-Z30yADYoQCcrEAsNmW7dVR3tskp7UwPSnX2tazZJaNVm4PMd0OBqZ_EFDwotvLeS87bDoii5vBcU8Y9WrLhtOM2Gga9cvLHWV9nWvhuDWueQLg6lulyZkJuM_lFq2yIPGjFTpHzgj2kRhmQyhIcl3UYbdRv4ibBgIg=w512-h640" width="512" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiV-5g4q_PVwFaSjZ8uJA7Rf4RACZLNwFM7p0-G91V6ITDohWp9RVbUZ50mlvjzJthIkYkMCs5dy30vgZWI1ud6eOk9k2ntlC5gHJDazYjh5TZ2mUt0U7ZjyqZtC4r90UwM-PKM0JBio4q3wbnE137F057Fk9owcJffG1-vTRJzLznTIs4KNKBX5eycCA=s1800" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiV-5g4q_PVwFaSjZ8uJA7Rf4RACZLNwFM7p0-G91V6ITDohWp9RVbUZ50mlvjzJthIkYkMCs5dy30vgZWI1ud6eOk9k2ntlC5gHJDazYjh5TZ2mUt0U7ZjyqZtC4r90UwM-PKM0JBio4q3wbnE137F057Fk9owcJffG1-vTRJzLznTIs4KNKBX5eycCA=w512-h640" width="512" /></a></div><br /><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Garlic Cheesy Potato Wedges</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">6 - 8 Red new potatoes.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">8 roasted garlic cloves</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">finely grated mozzarella cheese</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">grated parmesan</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">salt and pepper</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">rosemary tips to garnish</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">pinch of smoked paprika per potato</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Use one -to - two potatoes per person. Boil the potatoes in a pot for 15 minutes in liberally salted water. Remove the potatoes and allow them to cool. Slice them into four wedges, a larger spud into five.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Spray a muffin tin with non-stick spray. Add four wedges to each muffin cup. Place a roasted garlic clove into the center, followed by a little salt and pepper. Generously add some of the mozzarella and parmesan. Garnish with fresh rosemary tips and a pinch of smoked paprika and oven roast for 18-minutes at 325-degrees. </span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhshSCKlthWyzCVbEYCvmhRsgI29lZE6z1Z6gv0ST4Hh70vwu-IPVtUlz51FJE-JJNhy38cPlSth3MiP66bB6a8M845O8PybpKq14rQE-cmt6KxN5bvFZWvOPfYwO6UNlxX_DkDLRYib9VdfML3umYYVVA_kh1Htqkla_D4I5q2pB2TURZrEQL8EzgD0g=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhshSCKlthWyzCVbEYCvmhRsgI29lZE6z1Z6gv0ST4Hh70vwu-IPVtUlz51FJE-JJNhy38cPlSth3MiP66bB6a8M845O8PybpKq14rQE-cmt6KxN5bvFZWvOPfYwO6UNlxX_DkDLRYib9VdfML3umYYVVA_kh1Htqkla_D4I5q2pB2TURZrEQL8EzgD0g=w480-h640" width="480" /></a></div><br /><span style="font-family: verdana; font-size: large;">Here is a photo of my none-too-fancy plating but you can get a good view of the potato side. </span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh21hIto2Bi5pirAQ74yTAHFjy0D9HtQ6fuljsRSq2fgiCcMyIiwo-WSYlWkxA3aqqAvgWSv3YQ6JgSG0G-r83aXmZLoaZxHSzGlsifXVD7iriQaQ-QoNeSQuKJQfQPvaE1wpZMl2Xr8H0CrgkbvURNEXHTYZ4B9vsJ5Yk4jNF0dp0aKbhev2UvUsSXlQ=s1800" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEh21hIto2Bi5pirAQ74yTAHFjy0D9HtQ6fuljsRSq2fgiCcMyIiwo-WSYlWkxA3aqqAvgWSv3YQ6JgSG0G-r83aXmZLoaZxHSzGlsifXVD7iriQaQ-QoNeSQuKJQfQPvaE1wpZMl2Xr8H0CrgkbvURNEXHTYZ4B9vsJ5Yk4jNF0dp0aKbhev2UvUsSXlQ=w512-h640" width="512" /></a></div><br /><span style="font-family: verdana; font-size: large;">Before anything else, in a photo you can see earlier, I sliced part-way into the roast so cutting the rib steaks would be easier. Here is that final product. The herbal mixture I had applied melted, leaving the more chunky parts behind. So much flavor. </span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Alright, now to your gift. Morgan's Deviled Eggs!</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Here's the Ingredients List</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">10 hard boiled eggs</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">About 2/3 cup Yellow mustard</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">About 3/4 cup mayonnaise</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">black pepper (about 1/2 teaspoon)</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 teaspoon garlic salt</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 teaspoon onion powder</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 rounded teaspoon smoked paprika</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">3 dashes of Worcestershire sauce</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">*Morgan's tip about separating the eggs from the shell after boiling (about 13 minutes) is to let the eggs cool overnight in the frig. </span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Once the egg has been removed from the shell, halve the eggs. Scoop out the yellow yolk and place that into a bowl. Add all of the other ingredients into a food processor or a Ninja and super blend it all together till smooth. </span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Now, take a zip lock bag, cut the tip of one bottom corner, and as basic or fancy as you want, add the creamy yolk mixture back to the eggs. </span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-large;">Slice thinly sliced scallion greens on a bias and chopped fried bacon as garnishes.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi8Dao2SKo3d2s61cALz9aDIOEF27rC7xi2y1qEaxqsRLg7UPAqTObDaO1L2rZWge1N0rKKRH7dVrQGfObwnm-rV4MD9hYqIqAb3iixFMcFjRTtMPQOEDArKBa9zocWwBJWr-jfdkbcfdZZ3l0zrUayykBuuz3F4SPTDcqT1xnIJbJaDQkx_qt9E4pjQg=s1800" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEi8Dao2SKo3d2s61cALz9aDIOEF27rC7xi2y1qEaxqsRLg7UPAqTObDaO1L2rZWge1N0rKKRH7dVrQGfObwnm-rV4MD9hYqIqAb3iixFMcFjRTtMPQOEDArKBa9zocWwBJWr-jfdkbcfdZZ3l0zrUayykBuuz3F4SPTDcqT1xnIJbJaDQkx_qt9E4pjQg=w512-h640" width="512" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEioK74jAuumcnfZUOf9Sv1mtPnz2u_4PyCencY-kcA677L_8DSo4sANJ35PpSp5-SGzWYDZdNX0YWvlaLeiZdCUgT4Uxxfk873vmCugfTFP8ExTTH7aHh0hYvwJO2IO-RrfQLu6KEHuM07ysvjlFuS9vNk4j2xVfoHJGDg3QyNmCmn4kB7BNz4anriLNw=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEioK74jAuumcnfZUOf9Sv1mtPnz2u_4PyCencY-kcA677L_8DSo4sANJ35PpSp5-SGzWYDZdNX0YWvlaLeiZdCUgT4Uxxfk873vmCugfTFP8ExTTH7aHh0hYvwJO2IO-RrfQLu6KEHuM07ysvjlFuS9vNk4j2xVfoHJGDg3QyNmCmn4kB7BNz4anriLNw=w480-h640" width="480" /></a></div><br /> Looks delish, yeah? The creaminess is fantastic. It goes down smoothly with a rush of lovely flavors. </span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-large;">With that, Thank You so much for your visit and for reading my humble blog posts. I cannot tell you how grateful I am that you have stuck with me through this pandemic, my family's loss, and more. It means the world to me. Thank You, loves. ❤</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><span style="font-family: verdana; font-size: x-large;"><br /></span></div><p></p><div class="blogger-post-footer">Thank You for viewing In-House Cook Recipe Food Blog. Here I share tips, stories and, of course, recipes. My niche is comfort food, Thank you, again, and drop me a line if you see a recipe you like or have come up with a tip to make things easier!</div>In-House Cookhttp://www.blogger.com/profile/01564695614699899846noreply@blogger.com0tag:blogger.com,1999:blog-2281324612869793242.post-11326441266258355492022-01-06T18:40:00.001-08:002022-01-06T18:40:23.034-08:00Herb Roasted Chicken with Cilantro Jasmine Rice and Brussels Sprouts<p> </p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-7d7MrlAmnXjbUk5DP3RwuOOA-KB-wFLuepYJ2cuTJebgbWmqn5fvTdUAte91B5Aqppb56djevaQDQoVE40p5dQrPlNb6dzqQzu5x8e04R8XRi-xg1bgrOTB6hEpL0zFuIz0BpGaTpw5B/s4032/IMG_2012.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-7d7MrlAmnXjbUk5DP3RwuOOA-KB-wFLuepYJ2cuTJebgbWmqn5fvTdUAte91B5Aqppb56djevaQDQoVE40p5dQrPlNb6dzqQzu5x8e04R8XRi-xg1bgrOTB6hEpL0zFuIz0BpGaTpw5B/w480-h640/IMG_2012.JPG" width="480" /></a></div><br /><p style="text-align: center;"><span style="font-family: verdana; font-size: x-large;">Herb Roasted Chicken with Cilantro Jasmine Rice and Brussels Sprouts</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: x-large;"><br /></span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: x-large;">Friends, this is such a wonderful meal midweek or when having guests over and you, the host/s, do not have much time to get everything ready. It takes minimal preparation and the oven does just everything except the rice. It is flavorful, aromatic and healthy! Who can argue with that?</span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: x-large;"><br /></span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: x-large;">Here is what I did....</span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: x-large;"> Preheat the oven to 400-degrees. </span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: x-large;"> Wash and halve the Brussels or, potatoes or whatever vegetable you plan to serve. </span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: x-large;"> Line a large roasting pan with foil and spray the interior of it with non-stick oil or, apply Extra Virgin Olive Oil (aka. evoo) with a paper towel.</span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: x-large;"> *Place the veg all over the bottom of the pan. Drizzle evoo atop the chicken thighs, add fresh thyme and rosemary, </span><span style="font-family: verdana; font-size: xx-large;">salt and pepper and fresh grated/minced garlic. </span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: x-large;"> </span><span style="font-family: verdana; font-size: xx-large;">Reduce the heat to 375-degrees and roast for 35 minutes. Remove the chicken and roast the vegetables for another 20 minutes at 425-degrees.</span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: x-large;"> </span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhJlKlLcuHs4XOn9S-SRAALT1ChP000ciPgy5rwf440DLmd6nT4sfY4KoFZymvv5YgsI5122tnulcX61b33PBs6g8BfrnSegbMWSrnItT_2zkyHIhkKQasj-INdMR-2rpeRFPHfjWOSodG1jCXTqPIJ8HtiAYOqXEjY3GFXii-fduySS9pMFk991HGtPQ=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhJlKlLcuHs4XOn9S-SRAALT1ChP000ciPgy5rwf440DLmd6nT4sfY4KoFZymvv5YgsI5122tnulcX61b33PBs6g8BfrnSegbMWSrnItT_2zkyHIhkKQasj-INdMR-2rpeRFPHfjWOSodG1jCXTqPIJ8HtiAYOqXEjY3GFXii-fduySS9pMFk991HGtPQ=w480-h640" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p style="text-align: center;"><br /></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">Meantime, make the rice or couscous of your liking. Serve the chicken with the rice, couscous and with the brussel sprouts. </span></p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiR41Xnz_sXRIMgE8kO-d0j8XWU3Jxj17m4-IZlxuZHE_RhZIm5PDwVSwkwgTiKjulinZxMiCY-62zisTELGugKIfmzo5FoizGZ2ggBDkKimyEMIYNGl5AK7B_ZQXn4DxgL3aDAaebj_1U4y9yvM7UUVZajBO2p00-d650XYaXO9MT0nmi7fwoXelauMQ=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiR41Xnz_sXRIMgE8kO-d0j8XWU3Jxj17m4-IZlxuZHE_RhZIm5PDwVSwkwgTiKjulinZxMiCY-62zisTELGugKIfmzo5FoizGZ2ggBDkKimyEMIYNGl5AK7B_ZQXn4DxgL3aDAaebj_1U4y9yvM7UUVZajBO2p00-d650XYaXO9MT0nmi7fwoXelauMQ=w480-h640" width="480" /></a></div><p style="text-align: center;"><br /></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">Serve as you please and with whatever garnish you wish. Enjoy with a date, family or friends!</span></p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEityY34kagbZ5Ahx6_KvQLYY7k_2Oh8AjL8v6b16kgza0TFc-MQ2YlGYyISCG7l5Tcuv653z1FIAQmGo2Nv0WMzbm-7_dLK7IpfahkgujxiiFKvrQSS79zFNNylmWUleglbJV3apZJV-3qAILCNfr2yfVvU9n0PeoplSIOWz30ZRrXXQJWnNV4oW2-TCg=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEityY34kagbZ5Ahx6_KvQLYY7k_2Oh8AjL8v6b16kgza0TFc-MQ2YlGYyISCG7l5Tcuv653z1FIAQmGo2Nv0WMzbm-7_dLK7IpfahkgujxiiFKvrQSS79zFNNylmWUleglbJV3apZJV-3qAILCNfr2yfVvU9n0PeoplSIOWz30ZRrXXQJWnNV4oW2-TCg=w480-h640" width="480" /></a></div><br /><span style="font-family: verdana; font-size: x-large;"><br /></span><p></p><p style="text-align: left;"><span style="font-family: verdana; font-size: x-large;">Thank you for your visit, your time and patience in awaiting a new post. Thank You so much for sticking with me. And...</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: x-large;">Happy New Year!!!</span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: x-large;"> </span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEghhqNYtaYAs5FABBpQINzEwkVl2YXUfLsBK9ZWSyQjXdrixFEIjbxC9z3ImIrfXUozX1Fe_HuaJhR3i5XhqXwU5hR6z-jIoKdv2l81ERoshZxXsU877Q3q2tvCkMIwcwgNb5S_mYuxXunVKfvRhs9Dos4JG-naDuDE81D1gIUxajZs1CXutHG3_JPVbA=s720" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEghhqNYtaYAs5FABBpQINzEwkVl2YXUfLsBK9ZWSyQjXdrixFEIjbxC9z3ImIrfXUozX1Fe_HuaJhR3i5XhqXwU5hR6z-jIoKdv2l81ERoshZxXsU877Q3q2tvCkMIwcwgNb5S_mYuxXunVKfvRhs9Dos4JG-naDuDE81D1gIUxajZs1CXutHG3_JPVbA=w640-h640" width="640" /></a></span></div><span style="font-family: verdana; font-size: x-large;"><br /></span><p></p><p style="text-align: left;"><span style="font-family: verdana; font-size: x-large;"><br /></span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: x-large;"><br /></span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: x-large;"> </span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-large;"><br /></span></div><span style="font-family: verdana; font-size: x-large;"><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></span><p></p><p><br /></p><p style="text-align: left;"><span style="font-family: verdana; font-size: x-large;"><br /></span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: x-large;"><br /></span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: x-large;"><br /></span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: x-large;"> </span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: x-large;"><br /></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: x-large;"><br /></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: x-large;"><br /></span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: x-large;"><br /></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: x-large;"><br /></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: x-large;"><br /></span></p><div class="blogger-post-footer">Thank You for viewing In-House Cook Recipe Food Blog. Here I share tips, stories and, of course, recipes. My niche is comfort food, Thank you, again, and drop me a line if you see a recipe you like or have come up with a tip to make things easier!</div>In-House Cookhttp://www.blogger.com/profile/01564695614699899846noreply@blogger.com0tag:blogger.com,1999:blog-2281324612869793242.post-1172622496376459932021-05-18T18:35:00.002-07:002021-05-18T18:35:34.864-07:00Mezcalanza de Carnitas<p> </p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLnY_bt1jNfvv8oq1vm7pE9HBXr17XYNOSEgkTYbapp9EypdpYIga35vhHECRcqgHDj8LAyEY7lNziCsLG0_jTQ7Q71TVNXizqlBZjTqa_GESxSevTvnXglTOYZPcDAY2sU_jFofhIwLiW/s4032/IMG_1530.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLnY_bt1jNfvv8oq1vm7pE9HBXr17XYNOSEgkTYbapp9EypdpYIga35vhHECRcqgHDj8LAyEY7lNziCsLG0_jTQ7Q71TVNXizqlBZjTqa_GESxSevTvnXglTOYZPcDAY2sU_jFofhIwLiW/w480-h640/IMG_1530.HEIC" width="480" /></a></div><br /><p style="text-align: center;"><span style="font-family: verdana; font-size: x-large;"><b>Mezcalanza de Carnitas</b></span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: large;">Pantry meals are among my comfort food <i>especiales</i>. </span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: large;">A medium sized bone-in pork shoulder blade roast, a potato and an onion inspired the idea for a "<u>hodge podge"</u> carnitas meal. To add to the meal, from the store, I purchased whole fire roasted green chiles, fire roasted diced jalapenos, one large jar of thick and chunky garlic salsa and another of chipotle thick and chunky salsa. To braise, I purchased a single large can of Mexican bee. To round off the recipe, I bought two more potaotes (large Yukon golds), a package of dried chipotle pods, one more onion and a head of garlic, and of course, fresh cilantro. </span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWxy-SU5MqJ9qSYA8ldFcexSGbpBJ7M6zqRRHnD6ztW4Vu-IUGudQElfNfsVatKOnCAiRUeKBkIrk1liXR3Ygri3w9e7e5BA7UIxoCeSLjH2TmQwek51dnJecddEGPRuZos0sdltxESXNj/s4032/IMG_1508.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWxy-SU5MqJ9qSYA8ldFcexSGbpBJ7M6zqRRHnD6ztW4Vu-IUGudQElfNfsVatKOnCAiRUeKBkIrk1liXR3Ygri3w9e7e5BA7UIxoCeSLjH2TmQwek51dnJecddEGPRuZos0sdltxESXNj/w480-h640/IMG_1508.HEIC" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJbCAkCp5vp0wNZV9LkbL3yUoIJeO9axw0q1H3cy8Qk5TUwHDMhhODxMkXSP8I6lqkeSaMD7d4aSXw2Fa6YwrP8xzuk-VkfKYmRLpRmV2sTiZt1WHB-IGGLBcVDkqnb8gXTcTwelCvNhkI/s4032/IMG_1513.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJbCAkCp5vp0wNZV9LkbL3yUoIJeO9axw0q1H3cy8Qk5TUwHDMhhODxMkXSP8I6lqkeSaMD7d4aSXw2Fa6YwrP8xzuk-VkfKYmRLpRmV2sTiZt1WHB-IGGLBcVDkqnb8gXTcTwelCvNhkI/w480-h640/IMG_1513.HEIC" width="480" /></a></div><br /><span style="font-family: verdana; font-size: large;">I quartered the two onions, halved the head of garlic, but only the bottom stuck together. The green chiles I chopped coursely, and the jalapenos came canned and already diced. </span><p></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNQlzLUDViOydu738W4YdQm1090FEyaPcyo_IqhyeBmKIWmf-e8btrADmyuYxFciYTHUfHZvUWBhqisuIoJllc4RMpW3ZaUjtmj9JosnF0JeWCA5HChj4CDlQ1ehxyHuwP_xUIvMLRgOfx/s4032/IMG_1509.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNQlzLUDViOydu738W4YdQm1090FEyaPcyo_IqhyeBmKIWmf-e8btrADmyuYxFciYTHUfHZvUWBhqisuIoJllc4RMpW3ZaUjtmj9JosnF0JeWCA5HChj4CDlQ1ehxyHuwP_xUIvMLRgOfx/w480-h640/IMG_1509.HEIC" width="480" /></a></div><p style="text-align: center;"><br /></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">Normally, I would just throw the entire roast, intact, seasoned and seared, into the cast iron pot, but, due to the lack of six hours, I cut the meat off the bone in medium-large pieces. I seasoned them with my Mexican spice blend (see below). </span></p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb2RZiFh7TEZCTptIjUamUPa7MEln7AXTmWB5yCm8AJObhYlAhqJRKPl8MCzRJhcVM3iRPT1QW1Bnjd9GFbsMmff6Wiwc5q6cWHi3Hx5WSM_6JZPFK68wK_CaRQE-rRxExXJXgYoVfeC8W/s4032/IMG_1511.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb2RZiFh7TEZCTptIjUamUPa7MEln7AXTmWB5yCm8AJObhYlAhqJRKPl8MCzRJhcVM3iRPT1QW1Bnjd9GFbsMmff6Wiwc5q6cWHi3Hx5WSM_6JZPFK68wK_CaRQE-rRxExXJXgYoVfeC8W/w480-h640/IMG_1511.HEIC" width="480" /></a></div><b><br /><span style="font-family: verdana; font-size: large;">Martin's Mexican Spice Blend</span></b><p></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">3 tablespoons smoked paprika</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">2 tablespoons chipotle powder or, chile molido</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 tablespoon garlic salt</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 rounded tablespoon onion powder</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 tablespoon diced dried onion</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">2 teaspoons white pepper</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 rounded teaspoon cumin poweder</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 rounded tablespoon dried oregano</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 rounded teaspoon dried thyme</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">1/2 teaspoon cinnamon </span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><b><br /></b></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><b>The above spice blend is for braising or as a spice rub and is for one dish only. To have spice blend remaining for another dish, double the recipe. </b> </span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4ekFOfGfwe2T8V4dm6U72mo-19lMYZ3vNriQsvoWV4JG-IpDMy-0tk0YmXINBwofHAiwmsG5eHM9ttXs7F-QjwUZCFCfcFhWw0lQRWy6VBZgX5bK-DpEh7nNN6s5OU0_LhjDV4dWNj7Qc/s4032/IMG_1514.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4ekFOfGfwe2T8V4dm6U72mo-19lMYZ3vNriQsvoWV4JG-IpDMy-0tk0YmXINBwofHAiwmsG5eHM9ttXs7F-QjwUZCFCfcFhWw0lQRWy6VBZgX5bK-DpEh7nNN6s5OU0_LhjDV4dWNj7Qc/w480-h640/IMG_1514.HEIC" width="480" /></a></div><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">Preheat the oven to 300-degrees. </span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">In a large cast iron pot over high heat, add three rounds of vegetable oil and three rounds of toasted sesame oil (if you like that smoky flavor). While the oil comes to a ripple, indicating it is hot enough to cook in, add a rounded tablespoon of flour or baking powder and half of the spice blend and toss the pork in it. Try to coat each piece of meat with it. Add the pork to the pot with tons, to ensure each piece of meat is flat inside the pot to sear. Let the pork simmer and sear for four minutes before trying to turn the meat. If it sticks, do not force it, as the natural sugars are developing. Try a few minutes later. The meat will release easier. </span></p><p style="text-align: center;"><br /></p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSj22Kar2VIrCZxX8mTOTELWf1JULRixwazxsBztdjD6A7DHK92gKdt1TCQM3qSaWLE_dd4ADuIqpDelj-YCtGe-jH6_GfkdQA4wEvLiwx1hnhWFj431qx6-tACA6DF4-Ub99bmJ0JJEJb/s4032/IMG_1517.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSj22Kar2VIrCZxX8mTOTELWf1JULRixwazxsBztdjD6A7DHK92gKdt1TCQM3qSaWLE_dd4ADuIqpDelj-YCtGe-jH6_GfkdQA4wEvLiwx1hnhWFj431qx6-tACA6DF4-Ub99bmJ0JJEJb/w480-h640/IMG_1517.HEIC" width="480" /></a></div><br /><span style="font-family: verdana; font-size: large;">Once the pork has been turned, add about a half cup of the beer. Use a wooden spoon to scrape up the burnt bits, which are pure flavor. Afterward, add the fresh ingredients and stir with the wooden spoon. Add the rest of the beer, then the two large jars of salsa and 1/4 cup apple cider vinegar along with the liquid in the chiles cans. Don't waste the flavors!</span><p></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">At this point, bring the mixture to a boil. However, if you do not have the ingredients, particularly the pork, covered with liquid, add a box or can of stock or, simply add some water. Again, bring that to a boil, turn off the heat and cover. Place the cast iron pot onto the lower rack and leave it alone for two solid hours. </span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">After two hours, chop your washed potatoes into large bite-sized wedges and place into the pot, using the spoon to push the spuds toward the bottom. Braise for another solid hour. </span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">Finally, remove the pot, remove the lid (hot!!!) and allow it to cool about twenty minutes. I served in a bowl with fresh cilantro as garnish. Add whatever else you like as garnish or condiments. Cheese comes to mind!</span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4zFJi_ITBa1Byun9RaBHiDvFlRIDAace4Zq2-QmZ1uC_A12QNjTSWzCFMZcBcaRGPWJd6rwfJxKYagaqr3FT9ff3ruv3YVLrr1s20r6_WQaxYThH1lGzemX7yVSGWiH9302c86fFC8tUi/s4032/IMG_1532.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4zFJi_ITBa1Byun9RaBHiDvFlRIDAace4Zq2-QmZ1uC_A12QNjTSWzCFMZcBcaRGPWJd6rwfJxKYagaqr3FT9ff3ruv3YVLrr1s20r6_WQaxYThH1lGzemX7yVSGWiH9302c86fFC8tUi/w480-h640/IMG_1532.HEIC" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilCW_tsNIpt7xK0tL5oMYEEG3kyWnOvkpHIyPo_LnmoUDmnKHFyI9zfPuXE9qMA93ClH5JmmHeIjjdR_69-DfeIw6SgahuZEyWmUkx3Je0oNctr2WKNVrmozQ0M_PokANE0HsBSt8ZViLY/s4032/IMG_1530.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilCW_tsNIpt7xK0tL5oMYEEG3kyWnOvkpHIyPo_LnmoUDmnKHFyI9zfPuXE9qMA93ClH5JmmHeIjjdR_69-DfeIw6SgahuZEyWmUkx3Je0oNctr2WKNVrmozQ0M_PokANE0HsBSt8ZViLY/w480-h640/IMG_1530.HEIC" width="480" /></a></div><br /><span style="font-family: verdana; font-size: large;">Trust me, the aroma will knock you down, but in a happy way. The flavor is warm, perfect for a cool or cold day. The medly of onion, garlic, potato, chipotle, cilantro and the texture of pork will not let you leave without knowing that This is a perfect dish. </span><p></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">As always, friends, Thank You so much for your visit! I always appreciate your support!</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">Now, Go Cook For Someone You Love!❤</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">~Martin </span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">In-House Cook </span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEkltd3xq8MbLM2msdoeTxET0nrWJ9zomubwQg09Vc9ELDu1DfVAZW7-O4ST5mRRP-nsa9HYB3pLDEMuAGLC41-b4U9TkLYZA0ARQY37gyasq7rKkwI363qa1mWCFsq6D51LcUVETuIXS-/s4032/IMG_1525.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEkltd3xq8MbLM2msdoeTxET0nrWJ9zomubwQg09Vc9ELDu1DfVAZW7-O4ST5mRRP-nsa9HYB3pLDEMuAGLC41-b4U9TkLYZA0ARQY37gyasq7rKkwI363qa1mWCFsq6D51LcUVETuIXS-/w480-h640/IMG_1525.HEIC" width="480" /></a></div><br /><span style="font-family: verdana; font-size: large;"><br /></span><p></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: x-large;"><b><br /></b></span></p><div class="blogger-post-footer">Thank You for viewing In-House Cook Recipe Food Blog. Here I share tips, stories and, of course, recipes. My niche is comfort food, Thank you, again, and drop me a line if you see a recipe you like or have come up with a tip to make things easier!</div>In-House Cookhttp://www.blogger.com/profile/01564695614699899846noreply@blogger.com0tag:blogger.com,1999:blog-2281324612869793242.post-870741186556370502021-05-13T19:31:00.004-07:002021-05-13T19:31:40.049-07:00Seared T-Bone Steaks with Oven Roasted Potato Wedges with Ramps @ In-House Cook<p> </p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi49F_FUnOzENAZ26y_0YM0spTFxRYtE9S15yIWUh8qAH8arrQBw1C9GeZCMzKfvcCWawt3hLEh2f5wcM3XDT-W7-69Ix1Pgjxs1bU_X48isO2_nOkdT5qPAxl05YPcWjbh6PxIjLuxS9WT/s4032/IMG_1127.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi49F_FUnOzENAZ26y_0YM0spTFxRYtE9S15yIWUh8qAH8arrQBw1C9GeZCMzKfvcCWawt3hLEh2f5wcM3XDT-W7-69Ix1Pgjxs1bU_X48isO2_nOkdT5qPAxl05YPcWjbh6PxIjLuxS9WT/w480-h640/IMG_1127.HEIC" width="480" /></a></div><br /><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><b>T-Bone Steak with Oven Roasted Fries and Ramps</b></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><b><br /></b></span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: large;">Hello Friends! I am back for a bit. The end of my work year is soon to be upon us and I will writing almost every day to catch up on recipes long-awaiting publication. Please stay tuned and Thank You for sticking by me!</span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQX_fl5WyXwLorUEi59eDSjNfebDgmpNpkuDvYXTDsv_V-kv3Azrbm78XXM_oZfifZ1MpWaHHDqy4dCntX4J1TcYnP9OLxYM5q9DAOnY23cMmbMDq9z378bcAIhfHHdk93ZyI0Mu1fM-IF/s4032/IMG_1123.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQX_fl5WyXwLorUEi59eDSjNfebDgmpNpkuDvYXTDsv_V-kv3Azrbm78XXM_oZfifZ1MpWaHHDqy4dCntX4J1TcYnP9OLxYM5q9DAOnY23cMmbMDq9z378bcAIhfHHdk93ZyI0Mu1fM-IF/w480-h640/IMG_1123.HEIC" width="480" /></a></div><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">Normally, I would write an ingredients list, but this one is all about your tastes. I will share mine with you. </span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">Ramps are included in this dish. You can grill them or gently sear them, but I roasted them with onions and potatoes. </span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">Ramps are also known as "spring onions". They are in the onion family and taste incredible. My mistake was to over roast them till the greens charred. Still, the root was delicious. </span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">I made a seasoning mixture of smoked paprika, chipotle powder, garlic powder, salt and white pepper, and dried oregano. If you don't know me, oregano is my secret ingredient, making people ask "What's that?"</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBEfmxq5fdHwDxQtWTPknaDov2kSSVZqaNpTuY6Z0LaF2fruA6PvSjdz4Eu_nZN8lGgqipWMpWHeHOn5KU8zo_iz7faeEGnskwR84kSKNMtbc2pO5vjXdskFtcqiF51UDt0t_ixdgo4m9X/s4032/IMG_1121.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBEfmxq5fdHwDxQtWTPknaDov2kSSVZqaNpTuY6Z0LaF2fruA6PvSjdz4Eu_nZN8lGgqipWMpWHeHOn5KU8zo_iz7faeEGnskwR84kSKNMtbc2pO5vjXdskFtcqiF51UDt0t_ixdgo4m9X/w480-h640/IMG_1121.HEIC" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRDa3rYhMoTAx47vGfFlbyQ_ClzCTUT9r56sorqOWPHvYacvqBM7WxnLhALSRP2qxAMIYrJAnFLhKED_EF-IFsXnUsqNJgMfQe5-yLYe3ybhbYOOvUNuDqv19SNJOc1v0axiJGXjhGnNG0/s4032/IMG_1122.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRDa3rYhMoTAx47vGfFlbyQ_ClzCTUT9r56sorqOWPHvYacvqBM7WxnLhALSRP2qxAMIYrJAnFLhKED_EF-IFsXnUsqNJgMfQe5-yLYe3ybhbYOOvUNuDqv19SNJOc1v0axiJGXjhGnNG0/w480-h640/IMG_1122.HEIC" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-family: verdana; font-size: large;">I added major flavor to the potato wedges, along with spices, rosemary, garlic and onions. </span><br /><span style="font-family: verdana; font-size: large;"><br /></span><p></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivsCUjDU8e7AIBiJiataodhknmD_X-kKJa1u_6KBnm4RUiz1mcwLfgewn4JYYEYNMY7PEttZdTRD1yUheYyKBm_llEUq0fvjdgBEbhB1vl4QU1cswdvyyhb9_NgBfX6sNU48pyFDDheC8e/s4032/IMG_1123.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivsCUjDU8e7AIBiJiataodhknmD_X-kKJa1u_6KBnm4RUiz1mcwLfgewn4JYYEYNMY7PEttZdTRD1yUheYyKBm_llEUq0fvjdgBEbhB1vl4QU1cswdvyyhb9_NgBfX6sNU48pyFDDheC8e/w480-h640/IMG_1123.HEIC" width="480" /></a></div><br /><span style="font-family: verdana; font-size: large;"><br /></span><p></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">I cut Russet potatoes into wedges and lay them out in a foil lined baking pan. I tossed the potatoes in a little vegetable oil and generously seasoned them, and then spread them out with the lower part of garlic heads and onion wedges. I seasoned those, too. The ramps went atop the potatoes and roasted 15 minutes at 450-degrees, then finished off for 25 minutes at 400-degrees. The potatoes were tossed with the roasted garlic and onion and ramps. They were insanely delicious and the best part of the meal.</span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8V6eTsNye0JbTOrWHyRLeGAuMeDpSNqp8ur2i0g0YdlKhXXSQ08OmTQ16jabODauJhqSWC9nxgczZNhKnT7lLGmzs3Ggnz8QfuVXfVPSIgt-vgkADYwjxx2fkGE2xv2Shx_KBFkLAFvCs/s4032/IMG_1124.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8V6eTsNye0JbTOrWHyRLeGAuMeDpSNqp8ur2i0g0YdlKhXXSQ08OmTQ16jabODauJhqSWC9nxgczZNhKnT7lLGmzs3Ggnz8QfuVXfVPSIgt-vgkADYwjxx2fkGE2xv2Shx_KBFkLAFvCs/w480-h640/IMG_1124.HEIC" width="480" /></a></div><br /><span style="font-family: verdana; font-size: large;"><br /></span><p></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">I used the same spice mix to season the T-Bone steaks. I seared them to medium-rare (mine more rare than medium) and plated the feast. Wow, aromatic, flavorful and nothing short of a real good time. </span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ4fcRVhfIiRyMDHiWhk2y5DprRHoIxVmypDBe59v_d8RHx6R18uUvhO9mGSIxuwza1waVtcdZUUZv9VvV-PDvDgYUHgIiLj5IrCuJlP-fPPfc__RYn5tfkwkSF_xkKKa7_yaMUCdkwOPW/s4032/IMG_1127.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ4fcRVhfIiRyMDHiWhk2y5DprRHoIxVmypDBe59v_d8RHx6R18uUvhO9mGSIxuwza1waVtcdZUUZv9VvV-PDvDgYUHgIiLj5IrCuJlP-fPPfc__RYn5tfkwkSF_xkKKa7_yaMUCdkwOPW/w480-h640/IMG_1127.HEIC" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGSkQ-3dfMU8pQSD4topB3gTCofzhQALs5XY5r1SIDbMadCzuUnRbKiONA8R4ve5aPXanHM2NmTtWTm77Yl_G1CajdCr9JcW4gDfFqmYtH9KftpNMG9OQMD6aYY4X3A-74b_mxOWIfj399/s4032/IMG_1128.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGSkQ-3dfMU8pQSD4topB3gTCofzhQALs5XY5r1SIDbMadCzuUnRbKiONA8R4ve5aPXanHM2NmTtWTm77Yl_G1CajdCr9JcW4gDfFqmYtH9KftpNMG9OQMD6aYY4X3A-74b_mxOWIfj399/w480-h640/IMG_1128.HEIC" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdFa6YjuY3FKcsTMZt7nXQD-7R_VkeYFN6VdQz2_hasDKJdiGNX8V7Og4DXlUp_TwS7Rt1jbhtuBGBWdkFXrbL3oeUg75kr4kAZIbqshjV0Igpx43hyphenhyphenYY96QXLBapzuKcDsmNm-pNLrdJo/s4032/IMG_1129.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdFa6YjuY3FKcsTMZt7nXQD-7R_VkeYFN6VdQz2_hasDKJdiGNX8V7Og4DXlUp_TwS7Rt1jbhtuBGBWdkFXrbL3oeUg75kr4kAZIbqshjV0Igpx43hyphenhyphenYY96QXLBapzuKcDsmNm-pNLrdJo/w480-h640/IMG_1129.HEIC" width="480" /></a></div><br /><p></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">What a fantastic Friday or Saturday date night meal!</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">Thank You for sticking with me, friends, for your patience, and I hope this meal inspires you to do something similar of your own. </span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">Now, Go Cook For Someone You Love! ❤ </span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">~Martin</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">In-House Cook</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVU1L7KoD2jvPIjrR4Cz2ZLju48Jp_msqsx7x6Cqe-1Ix2_Qd9bmqY8wLTapRMFQ0L54XzOlpLR4uSBKWtF7zRPr5F237qLlkK2uC2vj2B-qARyfXilTbxxnhtB93K2ewlQrpXkusEdnP7/s4032/IMG_6545.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVU1L7KoD2jvPIjrR4Cz2ZLju48Jp_msqsx7x6Cqe-1Ix2_Qd9bmqY8wLTapRMFQ0L54XzOlpLR4uSBKWtF7zRPr5F237qLlkK2uC2vj2B-qARyfXilTbxxnhtB93K2ewlQrpXkusEdnP7/w480-h640/IMG_6545.HEIC" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrTyh32V5uno6ayOa31WAej4dwfYSkBbZZg3bSGDt8CNQwK95pKWcHvLL0MdwMdwXl3PhVSBtzb48b0Oc3vRflfM8dTStNoSsE5FroRXmPVc8Rdvjun_GVHMsMNqgTFUzpAnAD_kCUFWBS/s4032/IMG_6543.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrTyh32V5uno6ayOa31WAej4dwfYSkBbZZg3bSGDt8CNQwK95pKWcHvLL0MdwMdwXl3PhVSBtzb48b0Oc3vRflfM8dTStNoSsE5FroRXmPVc8Rdvjun_GVHMsMNqgTFUzpAnAD_kCUFWBS/w480-h640/IMG_6543.HEIC" width="480" /></a></div><br /><span style="font-family: verdana; font-size: large;"><br /></span><p></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><br /><span style="font-family: verdana; font-size: large;"><br /></span><p></p><div class="blogger-post-footer">Thank You for viewing In-House Cook Recipe Food Blog. Here I share tips, stories and, of course, recipes. My niche is comfort food, Thank you, again, and drop me a line if you see a recipe you like or have come up with a tip to make things easier!</div>In-House Cookhttp://www.blogger.com/profile/01564695614699899846noreply@blogger.com0tag:blogger.com,1999:blog-2281324612869793242.post-17289831250269004802020-12-21T19:18:00.000-08:002020-12-21T19:18:02.449-08:00Cornish Game Hens with Sausages and Potatoes<p style="text-align: center;"> </p><p style="text-align: center;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMrq_nuFvRRmAgl_AFTaBDxV8b0SGvtcNH0Zpt6yUyjmM6H8QKzJJD_3EP6qFiDACPBDAg9yuTMz1zi4SKtbhQDaueoXmuLVoek4NFVi-ibL8DDElkiCUko7laLyr2iBVAxz7hM_eNiyke/s4032/IMG_6251.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMrq_nuFvRRmAgl_AFTaBDxV8b0SGvtcNH0Zpt6yUyjmM6H8QKzJJD_3EP6qFiDACPBDAg9yuTMz1zi4SKtbhQDaueoXmuLVoek4NFVi-ibL8DDElkiCUko7laLyr2iBVAxz7hM_eNiyke/w480-h640/IMG_6251.HEIC" width="480" /></a></div><br /><p style="text-align: center;"><span style="font-family: verdana; font-size: x-large;">Cornish Game Hens with</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: x-large;">Sausages and Potatoes</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: x-large;"><br /></span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: large;">It is no secret that I have become quite the pantry meal guy, but every now and then I love to cook a good steak (despite my poultry diet) and I love to cook a fancy meal. Last night, I made Cornish Game Hens Stuffed with butter, garlic cloves, Mexican green onions and fresh herbs. The hens were flavorful and perfectly cooked. This is not a 30-minute meal. It will take about two hours from prep to service. While my photos show the hens on a board with herbs and onions, be assured I was ready to use everything and cook. Otherwise, we do not want any cross-contamination of meat proteins and veg. Alright, let's get to it, shall we?</span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><b><u>Ingredients</u></b></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">2 cornish game hens</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 bunch Mexican green onions or scallions</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 yellow onion</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">10 cloves garlic</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 pound baby Yukon gold potatoes, halved</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">Sprigs fresh sage, rosemary and thyme</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">salt, pepper</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 package four sausages (optional)</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">non-stick spray</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">butter (12 tabs butter)</span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinBE3pcsa_Vk-9A1uQyqq7hxtkbAhpLL8w-FjMKJo_FVJaHtKzPZL-GvM6AbTFtn-e6JHlZz5BaaIBi7XLVxpRLxi1mjO0Nx58WWEI6htz61ILOO0GkxxjGd2N7e6985bt953HMUzbb08N/s4032/IMG_0035.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinBE3pcsa_Vk-9A1uQyqq7hxtkbAhpLL8w-FjMKJo_FVJaHtKzPZL-GvM6AbTFtn-e6JHlZz5BaaIBi7XLVxpRLxi1mjO0Nx58WWEI6htz61ILOO0GkxxjGd2N7e6985bt953HMUzbb08N/w640-h480/IMG_0035.HEIC" width="640" /></a></div><br /><span style="font-family: verdana; font-size: large;">Cut the Mexican green onions as you wish, or the scallions, if you use those. Slice the yellow onion into discs. Use the white bulb of the Mexican green onions for the bed of the hens in a large baking pan. Halve the potatoes. </span><p></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">Preheat the oven to 350-degrees.</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">Line the large baking pan with foil. Spray the foil with non-stick spray. Place the potato halves along the inner perimeter of the baking pan. Once done, the potatoes can overlap with the onions. No worries. Add the onion discs to the center of the pan, spreading them from left to right, as they will serve as the bed for the hens. Sprinkle some of the fresh herbs over the potatoes and onions and sprinkle salt over them all. Add about six or more garlic cloves and ten tabs of butter throughout the pan. Save two cloves and one tab of butter for each hen.</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">Add the sausages to the perimeter of the pan if you use them. For some people, Cornish hens are not enough to fill them up, so I added them, just in case. It was a last-minute decision. </span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">Now, whether you wash chicken or game hens or not, prep the hens to stuff. Place the butter tabs in the hens, along with the garlic cloves and greens of the scallions, followed by as much of the fresh herbs you can stuff them with. Place the hens over the onions and potatoes in the baking pan. Drizzle the hens with extra virgin olive oil and season with salt and pepper. Top with fresh thyme. </span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1dOtTbo1jrzzVKfLeqfuBKkQPgOkNadbhyomw1A_1MlNp2Vgu-hJXmN5SQ8ewr3zLxDRtxc6LIiRfUfjocg3eabSTEVukKR77w-ZCkmRcn8AmqZ2Yku9BsapjmwrIDcjZn_EfhxZtMCNm/s4032/IMG_0037.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1dOtTbo1jrzzVKfLeqfuBKkQPgOkNadbhyomw1A_1MlNp2Vgu-hJXmN5SQ8ewr3zLxDRtxc6LIiRfUfjocg3eabSTEVukKR77w-ZCkmRcn8AmqZ2Yku9BsapjmwrIDcjZn_EfhxZtMCNm/w640-h480/IMG_0037.HEIC" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjel5Ew5lFXaYkE2mWq-5zozgsixZMi5i80-_MSYXKO7qUYAt7aza-t1qJ9FkMshUNSfQh8q0esp2xMFwuTl8IK_Bh-Iop4vFN2dw1US-GUvu-vEInLqfF_fFU3Fuv02aF2R0daH2ET3QNL/s4032/IMG_0038.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjel5Ew5lFXaYkE2mWq-5zozgsixZMi5i80-_MSYXKO7qUYAt7aza-t1qJ9FkMshUNSfQh8q0esp2xMFwuTl8IK_Bh-Iop4vFN2dw1US-GUvu-vEInLqfF_fFU3Fuv02aF2R0daH2ET3QNL/w640-h480/IMG_0038.HEIC" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6pZu8GA7548TcAtEJX2-Kfpdp9BNKkA9d0YwsIQWfnFWPV1V-UsR9qknFqtT_i6RlxUI45_XDaUkkXRF_HiIGUT6IIeWDnE7pH3LKJp_lbwjngvsRCMIhGL6gjBIEHnjAFoOp1E2KufFj/s4032/IMG_0036.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6pZu8GA7548TcAtEJX2-Kfpdp9BNKkA9d0YwsIQWfnFWPV1V-UsR9qknFqtT_i6RlxUI45_XDaUkkXRF_HiIGUT6IIeWDnE7pH3LKJp_lbwjngvsRCMIhGL6gjBIEHnjAFoOp1E2KufFj/w640-h480/IMG_0036.HEIC" width="640" /></a></div><br /><span style="font-family: verdana; font-size: large;">Place the pan into the oven and bake for 50 minutes at 350-degrees (see the preheat above). After 50 minutes, raise the heat to 375-degrees and roast for another 20 - 30 minutes. Afterward, check the hens with a thermometer, but it will be quite ready by now. The reason why I had planned to let it roast so long was because of all of the potatoes, onions, and sausages in the pan with the hens. </span><p></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9FsiSV45DhwuEmKBAN5RShyphenhyphenaTIXxRYPin2cNDYK79qC-nZIrsrRVVAUdX5KFWOrx5AY3QupVXR_e127hyaqJKhNBczKd8ZSOu8Mtzg1RNRsFA1cm5md0LPvK9QHHeuCZx8rDAki_EGBAq/s4032/IMG_6251.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9FsiSV45DhwuEmKBAN5RShyphenhyphenaTIXxRYPin2cNDYK79qC-nZIrsrRVVAUdX5KFWOrx5AY3QupVXR_e127hyaqJKhNBczKd8ZSOu8Mtzg1RNRsFA1cm5md0LPvK9QHHeuCZx8rDAki_EGBAq/w480-h640/IMG_6251.HEIC" width="480" /></a></div><br /><span style="font-family: verdana; font-size: large;">Those golden hens and splitting sausages are not only beautiful but are aromatic and mind-blowing to the senses. After removing from the oven, remove the hens and allow them to rest a few minutes. If you want, remove the stuffing, or, let the guest remove it. It is all quite edible and delish!</span><p></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">Plate simply. Add potatoes and onions and top them with the hen. Add fresh garnish if you wish and enjoy! </span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4YAnJ95mbxN8vjtKriVWGlSivkVkhSUhPa5AfWkxcodLHGX8rxBoH-l53aPPRljr17iYQ4AEC1lqdATEoxNt_YSQCj1V7-k4HEtOVAATd5aVbu-uThhMt9h_nkjpMxDrEV0xXexXpviLa/s4032/IMG_6252.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4YAnJ95mbxN8vjtKriVWGlSivkVkhSUhPa5AfWkxcodLHGX8rxBoH-l53aPPRljr17iYQ4AEC1lqdATEoxNt_YSQCj1V7-k4HEtOVAATd5aVbu-uThhMt9h_nkjpMxDrEV0xXexXpviLa/w480-h640/IMG_6252.HEIC" width="480" /></a></div><br /><span style="font-family: verdana; font-size: large;">I used Mexican green onions instead of scallions because the greens crisp up nicely during the roasting process. I love it. </span><p></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">As always, Thank You so much for your visit! I appreciate each and every one of you! Now, Go Cook Something For Someone You Love!</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">~Martin</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">In-House Cook</span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYRWXu4ua2jiHZMtOXqCM-3o7YNNAau-uyIuACo0xrvPtyr8EXrcu0IYNm6Qx3j1MCun0vBz0786zrvSrjiGLpVsqAHx3phB6YPZoWf5qn7uycMGdFYW2Vyw5hZH4M9Que-WOoftgkjuO6/s4032/IMG_6244.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYRWXu4ua2jiHZMtOXqCM-3o7YNNAau-uyIuACo0xrvPtyr8EXrcu0IYNm6Qx3j1MCun0vBz0786zrvSrjiGLpVsqAHx3phB6YPZoWf5qn7uycMGdFYW2Vyw5hZH4M9Que-WOoftgkjuO6/w480-h640/IMG_6244.HEIC" width="480" /></a></div><br /><span style="font-family: verdana; font-size: large;"><br /></span><p></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></p><div class="blogger-post-footer">Thank You for viewing In-House Cook Recipe Food Blog. Here I share tips, stories and, of course, recipes. My niche is comfort food, Thank you, again, and drop me a line if you see a recipe you like or have come up with a tip to make things easier!</div>In-House Cookhttp://www.blogger.com/profile/01564695614699899846noreply@blogger.com0tag:blogger.com,1999:blog-2281324612869793242.post-35307439982431703072020-12-21T17:26:00.002-08:002020-12-21T17:26:55.349-08:00Pandemic Pantry Jambalaya<p> </p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrS7iVVQCoblYJTI3CPAp_LSc7JBhPPUk4a1ewvylPBJMtVfrL986o9a_DWtD3GTOwqjibLdfHseplatrXXRvU0a4F6TKoBSRwBaLZJUrXqCMqCiD228gmgnZ_Re6bz7Irh7pZQGqN6bzc/s4032/IMG_0013.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrS7iVVQCoblYJTI3CPAp_LSc7JBhPPUk4a1ewvylPBJMtVfrL986o9a_DWtD3GTOwqjibLdfHseplatrXXRvU0a4F6TKoBSRwBaLZJUrXqCMqCiD228gmgnZ_Re6bz7Irh7pZQGqN6bzc/w480-h640/IMG_0013.HEIC" width="480" /></a></div><br /><p style="text-align: center;"><span style="font-family: verdana; font-size: x-large;">Pandemic Pantry Jambalaya</span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: large;">Hi Friends! This meal is filling, flavorful, and aromatic as all get up. Make this with a loved one; tag-team it! I did, and it was fun. I am allergic to shrimp and shellfish, so we substituted sausage and chicken in place of that. It is a pantry meal and those are what I had on hand, as it was, and it worked out great. Let's get to it, shall we?</span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><b><u>Ingredients</u></b></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 package boneless skinless chicken thighs</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 package Zatarain's Jambalaya rice</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 package four Andouille sausages</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">Fresh thyme</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">Fresh oregano</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">2 14.5 oz cans fire-roasted diced tomatoes</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 or 2 cans fire-roasted green chiles or,</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">Sliced and pickled Jalapenos</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 onion, coarsely chopped</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">2 - 4 garlic cloves, diced</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">evoo</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">Your choicee of spices, if any*</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: large;">Cube the chicken and slice the sausages into angular discs. Add 3 tablespoons of evoo to a large skillet over high heat. When the oil ripples, add the chicken. Add salt, pepper and Cajun spice (if desired*). Allow the chicken to start to caramelize, getting some golden color to them before adding the sausage. Move the chicken to the perimeter of the skillet and saute the sausage in the center for three minutes. Turn the sausages and allow them to brown for another three minutes. Add, now, half of the onion, salt, and pepper, one can of the fire-roasted tomatoes and one can of the chiles, and combine the meats and onion thoroughly. Reduce the heat to medium-low and allow them all to cook for seven or eight minutes. </span></p><p style="text-align: left;"><br /></p><p style="text-align: left;"><span style="font-family: verdana; font-size: large;">Now, start the Zatarain's Jambalaya Rice. Follow the directions on the box. Once you bring the water, oil, and rice mixture to a boil, add the other half of the onion and one can of the fire-roasted tomatoes, and one can of the chiles. Combine thoroughly and reduce the heat as directed and simmer. </span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC4L70Ux9MwaixBCq9z7eT3F53gw8X3nsCQ9lQsjeyfXEN3UcOW-Am4ZyEdrrIRJunYNqlk8_nYhVo_laRDXiNb_-Tg3OLjtQha1SGSfzoGmn8CDT1p660DuW5_2E5nqHpeulRIfc62TyU/s4032/IMG_0012.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC4L70Ux9MwaixBCq9z7eT3F53gw8X3nsCQ9lQsjeyfXEN3UcOW-Am4ZyEdrrIRJunYNqlk8_nYhVo_laRDXiNb_-Tg3OLjtQha1SGSfzoGmn8CDT1p660DuW5_2E5nqHpeulRIfc62TyU/w480-h640/IMG_0012.HEIC" width="480" /></a></div><br /><span style="font-family: verdana; font-size: large;">When the rice mixture is done, add the chicken and sausage mixture to the rice and combine thoroughly. Allow the mixture to simmer a few more minutes together, then remove from the heat and let it sit for about five minutes more. </span><p></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">Serve in a bowl and garnish with the herbs. </span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiF7LXP_NUJLPQehOrGhPlnKVvoiqGiXntV3_LaUWXqo9YQvU9UrIv6ptMByHFN7vvFIdtXvx9CMrEipUO7C2LpXZB6pj4kmG-ygaDqFgbWnZtv4IZK-FDpjAayvb87M7a-S4qMRV7474T/s4032/IMG_0015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiF7LXP_NUJLPQehOrGhPlnKVvoiqGiXntV3_LaUWXqo9YQvU9UrIv6ptMByHFN7vvFIdtXvx9CMrEipUO7C2LpXZB6pj4kmG-ygaDqFgbWnZtv4IZK-FDpjAayvb87M7a-S4qMRV7474T/w480-h640/IMG_0015.JPG" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha-5g1ZWwkF9S2auk9sXJUqqynsqBAU5_rsiIn1AU6fIUgg1FZOUH-gw8vyU_KTnIDWiQw8uF_eKA8EziKj_aADEnL2bnWschUlHpJ171gsB7rJGUWxIBNpJrwqyBRHHpCb6RRWDBWIiE7/s4032/IMG_0013.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha-5g1ZWwkF9S2auk9sXJUqqynsqBAU5_rsiIn1AU6fIUgg1FZOUH-gw8vyU_KTnIDWiQw8uF_eKA8EziKj_aADEnL2bnWschUlHpJ171gsB7rJGUWxIBNpJrwqyBRHHpCb6RRWDBWIiE7/w480-h640/IMG_0013.HEIC" width="480" /></a></div><br /><span style="font-family: verdana; font-size: large;">This recipe will feed four-to-six easily for one sitting. Freeze half of it for another sesh if feeding two! </span><p></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">As always, Thank You for your visit! I always appreciate that. I am out of town and watching the sunset and smelling the eucalyptus and oaks and various coastal range shrubbery while writing. I cannot tell you how peaceful this is. </span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDXG18yG2XXmGdlAuxgpd9coMWx_e5FwHwxE494nFgW-YDAetojylOSPJXX6cGlyLdJGdWyjXYiD-RkNHdLEsIGCKwjlqyFaKMTC9JjeP_qRgxY4V7XUKbbNbQo70aJdtCG-p0zT0KnY8j/s4032/IMG_0060.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDXG18yG2XXmGdlAuxgpd9coMWx_e5FwHwxE494nFgW-YDAetojylOSPJXX6cGlyLdJGdWyjXYiD-RkNHdLEsIGCKwjlqyFaKMTC9JjeP_qRgxY4V7XUKbbNbQo70aJdtCG-p0zT0KnY8j/w480-h640/IMG_0060.HEIC" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXDvHuKYUJdZBRM4BOPKuGDDrBEfyfFjDl16_UjYFwiBbuXexxQfZ0_9p2beP31EG81NyWBuyzsApFGsbF0GQhh8j1-MujWLyCq3dy8APwnyzZ42dunVcAurUe8HPYZzlxpw7oTFxSOq2Y/s4032/IMG_0059.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXDvHuKYUJdZBRM4BOPKuGDDrBEfyfFjDl16_UjYFwiBbuXexxQfZ0_9p2beP31EG81NyWBuyzsApFGsbF0GQhh8j1-MujWLyCq3dy8APwnyzZ42dunVcAurUe8HPYZzlxpw7oTFxSOq2Y/w480-h640/IMG_0059.HEIC" width="480" /></a></div><br /><span style="font-family: verdana; font-size: large;"><br /></span><p></p><p style="text-align: center;"><span style="font-size: large;">Now, Go Cook For Someone You Love!!!</span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-size: large;">~Martin</span></p><p style="text-align: center;"><span style="font-size: large;">In-House Cook</span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"> </span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: x-large;"><br /></span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: x-large;"><br /></span></p><div class="blogger-post-footer">Thank You for viewing In-House Cook Recipe Food Blog. Here I share tips, stories and, of course, recipes. My niche is comfort food, Thank you, again, and drop me a line if you see a recipe you like or have come up with a tip to make things easier!</div>In-House Cookhttp://www.blogger.com/profile/01564695614699899846noreply@blogger.com0tag:blogger.com,1999:blog-2281324612869793242.post-5552461119280707702020-12-21T16:14:00.001-08:002020-12-21T16:14:22.424-08:00Seasoned Oven Roasted Turkey Thighs and Couscous<p> </p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpCn0mBP8GJ8otFKiVmpILZ3598SwieDgLlgcHizUV3ZgT9t2DTMwvZ_-XdKo1an4ReoBYSJ553qemLQjBQpHoPkMS_RvA5TZUeiImqy5BZNH0NIAtb6Z94mpu6dmU-DLx4m_h0Uh94xNY/s4032/IMG_9801.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpCn0mBP8GJ8otFKiVmpILZ3598SwieDgLlgcHizUV3ZgT9t2DTMwvZ_-XdKo1an4ReoBYSJ553qemLQjBQpHoPkMS_RvA5TZUeiImqy5BZNH0NIAtb6Z94mpu6dmU-DLx4m_h0Uh94xNY/w480-h640/IMG_9801.HEIC" width="480" /></a></div><br /><p style="text-align: center;"><span style="font-family: verdana; font-size: x-large;">Roasted Turkey Thighs</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: x-large;"><br /></span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: large;">Sometimes one just has to step up and take care of one's health. I have put myself on a strictly chicken and turkey regimen for dinners and lunch for three months. I find that I actually love it! I do not like turkey breast, that dry old tough and dry as old boots, but the thighs and legs are awesome! Same with chicken. While I do not have a step-by-step display as I often try to show you, this dish is so easy it does not even need it. It does need time, however. Turkey - even the thighs and/or legs - are not 30-Minute Meal proteins. Let's get started, shall we?</span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><u><b>Ingredients</b></u></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 package turkey thighs, bone-in, skin on</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">Spice mixture of salt, pepper, garlic powder</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">4 sprigs fresh thyme and rosemary</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">1 box couscous or rice, your choice</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"> evoo</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: large;">Line a pan with foil. Add two tablespoons of evoo or spray the foil with non-stick spray. Preheat the oven to 350-degrees. Add the spices to the fully thawed turkey thighs all over. Place the thighs into the foil-lined pan. If you have oven-safe skillets, you can use that without the foil. No need to cover it. Roast the thighs for 45 minutes upwards to an hour, depending on your oven. </span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: large;">15 minutes prior to the thighs finishing, make the couscous. Earlier, if you are making rice. </span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: large;">Once done, use a thermometer to check the temperature of the thighs. Make sure it reads "poultry". If done, let the thighs sit and rest. </span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjZo52s07gwoyFZI-aIj93GB47XGXaASzgLPDCzSZ6ndgMo7YgdrbeyTf5vrBERPuRPxqXmm1baULiPJJmMrWAjHqjCDpCZUxd2zYZPoRNDOFwuDD411QDglTEtTYtbAdLXaMn-BOa-uPT/s4032/IMG_9797.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjZo52s07gwoyFZI-aIj93GB47XGXaASzgLPDCzSZ6ndgMo7YgdrbeyTf5vrBERPuRPxqXmm1baULiPJJmMrWAjHqjCDpCZUxd2zYZPoRNDOFwuDD411QDglTEtTYtbAdLXaMn-BOa-uPT/w480-h640/IMG_9797.HEIC" width="480" /></a></div><br /><span style="font-family: verdana; font-size: large;">Add herbs for garnish after placing the thighs atop the couscous or rice. I also grated fresh parmigiano reggiano into the couscous for a little salty bite. </span><p></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit0YWZnERvdJPDBfGMK5AezQA3TJToju2uXYxki5vCVJQP67ZBlvW-ifa1o96UN0NgadzD-e-T-aLYJXCFVUVRIvtWA0vDatv91y6Y2s5lFBkge37Q63r_09-8M5M9TSO-fBPrN_gCyrdT/s4032/IMG_9799.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit0YWZnERvdJPDBfGMK5AezQA3TJToju2uXYxki5vCVJQP67ZBlvW-ifa1o96UN0NgadzD-e-T-aLYJXCFVUVRIvtWA0vDatv91y6Y2s5lFBkge37Q63r_09-8M5M9TSO-fBPrN_gCyrdT/w480-h640/IMG_9799.HEIC" width="480" /></a></div><br /><span style="font-family: verdana; font-size: large;">That is it! Delicious flavors and fun to eat and healthy! These thighs come in packages of two, so you can buy more to feed your family, and rice and couscous are inexpensive and go a long way! Enjoy!</span><p></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">As always, Thank You for your visit! I am grateful for you ALL!!! Now, Go Cook For Somone You Love!!!</span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjazOEhHVPhJzersvMNZs4mD21bdIfdD56S5ov27b2rUjp_zYblJQgfdu5moxniASOjDykqLiwOP0kN45y_SG6vvDWuEg-zLysd7PQJk7LmsS9oc3BGgMwds2RpmlI7W1HotGwIeRLvi-p4/s734/IMG_0031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="734" data-original-width="639" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjazOEhHVPhJzersvMNZs4mD21bdIfdD56S5ov27b2rUjp_zYblJQgfdu5moxniASOjDykqLiwOP0kN45y_SG6vvDWuEg-zLysd7PQJk7LmsS9oc3BGgMwds2RpmlI7W1HotGwIeRLvi-p4/w558-h640/IMG_0031.JPG" width="558" /></a></div>I do not own this photo.<br /><span style="font-family: verdana; font-size: large;"><br /></span><p></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">~Martin</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;">In-House Cook </span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></p><div class="blogger-post-footer">Thank You for viewing In-House Cook Recipe Food Blog. Here I share tips, stories and, of course, recipes. My niche is comfort food, Thank you, again, and drop me a line if you see a recipe you like or have come up with a tip to make things easier!</div>In-House Cookhttp://www.blogger.com/profile/01564695614699899846noreply@blogger.com0