Thursday, August 1, 2013

Dinner List 7/29 - 8/2

Yea, I almost wrote 7/29 - 7/33.  Whatevs.

Monday, July 29th

Matt's b-day Fish.
Tuesday, July 30th

Wednesday, July 31st

Teri Steak Tips & stuff
Thursday, August 1st

Goodies @ Rob & Suzannes
Friday, August 2nd

Rolling list of food ideers:
"The Billy"
Spinach & cheese turnovers
The James Bond 3-course meals
Spring/summer rolls
Teri steak tips
Grilled cheese

Chicken Parm & Artichokes

Chicken Parm & Artichokes

Yea baby.  This is kind of involved.  You don't want it to be, buy some rice bread, GF bread crumbs, or just go full-gluten on this bitch.

Beware, no pics of artichokes because we forgot.

Chicken Parm

  • 2 quarts of tomato sauce.  Your own or recipe below.
  • 4 cups of breadcrumbs (same deal)
  • 4 chicken breasts
  • 1 1/2 cups of flour (GF option would be ny baking mix or starch+rice)
  • 2 eggs
  • 8oz mozzarella, sliced
  • 1 cup finely grated parmesan
  • Salt and pepper
  • 1/4 cup of olive oil.
Pound the chicken breasts to max 1/2" thick and cut into 3rds.  Put on a plate.

Make your
assembly line - bowls of each:

  1. Flour dredge (that's your flour jackass)
  2. Egg wash: Beat the two eggs with 2 TBSP of water
  3. Bread crumbs, mixed with salt and pepper.  If you want to get fancy, throw in some dried herbs like oregano and basil.
Take a chicken breast piece and dredge in flour.  Shake off the excess.  Dunk in the egg wash.  Shake off the excess.  Roll in breadcrumbs.  Put aside.

When this is done, heat up a layer of oil in a pan.  Get out a baking dish that can fit all the chicken pieces in one layer.  Drizzle 2 TBSP of oil in the bottom of the baking dish.  Fry each chicken piece for 5 minutes on each side, or until golden.  When they're done, put them in your baking dish.

When it's 30 minutes to gametime, heat up your oven to 450.  Put a slice of mozza on each chicken piece.  Cover with tomato sauce.  Sprinkle with parmesan.  Cook for 30 minutes covered.

Serve with more parm.


Cut the bottom off it.  Steam for 45 minutes.  Serve with melted butter and chopped garlic.

Tomato Sauce

You want this to be thick (point.)  

  • 2 cans chopped tomatoes (about 29oz total)
  • 1 can tomato paste (6oz)
  • 1 cup red wine
  • 1/2 cup of mixed fresh, chopped herbs (seriously, make them fresh) - rosemary, basil, oregano, parsley
  • 2 TBSP chopped garlic
  • 1 whole chopped onion
  • 1/4 cup olive oil

  • Heat up 2 TBSP of oil in a sauce pot (4qt is a good size.)  Sweat your garlic and onion until brown.  Add everything else.  Cook until thickened and yummy.  Add salt and pepper and other herbs as needed.  If it gets too thick, add  more wine or water.  If it's too thin, cook longer or add more tomato paste.  You can cook this bitch all day or in as little as 30 minutes.

    Bread Crumbs

    This is a reciple for gluten free waffles, which crisp up nicely.  You can use whatever bread you want.  We used a combo of this plus toasted buiscuits leftover from the strawberry shortcake.
    • 1/2 cup GF flour
    • 3/4 cup starch (potato, corn, etc.)
    • 1 tsp sea salt
    • 1/2 tsp baking soda
    • 1 1/2 tsp baking powder
    • 2 tsp xanthan gum
    • Dried parsley, basil, and oregano (3TBSP total)
    • 1/2 tsp garlic powder
    • 1 egg
    • 1/4 cup olive oil
    • 1 1/2 cup water
    Mix all the dry ingredients.  Yea, that's the flour through the garlic powder.  Separately, beat the egg and oil.  Stir the wet ingredients into the dry.  It'll be a really dry batter.  Add water (more or less than the 1 1/2 cup if needbe) to make a thick, but pourable batter.

    If you have a waffle iron, use it.  If you don't, we're not making waffles, so it don't matter.  Put some oil in a fry pan and get it hot.  Put about 1/2 cup of batter in the hot pan and mush it out as flat as you can.  Fry a few minutes each side.

    Crisp up this or whatever bread you use in the oven at 425 for 10 minutes.

    Then put it in a food processor.

    Plate-o-nachos & chili rellenos

    Plate-o-nachos & chili rellenos

    This is no longer recommended if you can't be in a cheese coma for the next 4 hours.  Holy shit.

    It is, however, a good way to get your lazy ass friends to make their own meals.


    Your prep:
    Chips.  Spread 'em (point) on a piece of tinfoil or parchment paper on a baking sheet.  One layer thick.

    Their prep:
    Sour cream
    Lime juice
    Chopped onion
    Chopped cilantro
    Crumbled queso cheese
    Grated cheddar cheese
    Chopped tomatillos
    Sliced jalapenos
    Chopped tomatoes
    Chopped black olives
    Canned salsa

    Your other prep:
    Taco meat.  You can go straight taco bell style on this piece or you can fry up some ground beef and add in your selection of chili and other spices.

    Guac.  Same deal.  Guac-in-a-bag or avos plus ketchup plus lime juice plus salt plus cilantro.  Done.

    Put 'em all in bowls and have at it.  Broil the bitches for 3-5 minutes.


    • A pepper for every person.  And alliteration.
    • Grated cheddar, queso cheese, and some parm.  About 1/2c per pepper total.  Add some herbs if you're adventurous.
    • 2 eggs and 1tsp corn starch for every 4 peppers
    • Oil for frying
    Cut the stem and seeds out of the peppers.  Roast them over a flame or broil them until a little charred but still hard (point.)

    Stuff the peppers with the cheese mix.

    Separate your eggs.  Put the egg whites and corn starch in an electric mixer and whip until stiff (another point.)  Beat and then fold in the egg yolks.  You should have a very light, fluffy, batter-like substance.  Weird, huh?

    Get a layer of oil hot in a frying pan.  Put a blob of the egg "dough" and flatten it with a spatula.  Put the pepper on top of it.  Put another blob of egg on top of the pepper and mush it around the pepper to coat it.  Fry for about 4 minutes per side or until nice and brown.