Running with kitchen shears.

breakfast, lunch, dinner, cupcakes, tastiness.

Knob Salad (haha, knob) August 6, 2008

Filed under: food,Light,recipes — Mox. @ 7:41 pm
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Okay, so it’s only cobb salad. I’ve got to get my kicks somewhere people!

Cobb Salad

-1 lb boneless, skinless chicken breasts
-8 c mixed salad greens
-1 tomato (8 oz), roughly chopped
-1/4 c light red wine vinaigrette
-3 slices cooked bacon, crumbled
-1/4 c crumbled blue cheese
-3 hard-boiled eggs, peeled and chopped

1. Heat a large pot of water to simmering. Add chicken, cover, and cook 18 minutes or until cooked through. Cool and cut into 1/2″ cubes.

2. To serve, place chicken, greens and tomatoes in a large serving bowl and pour vinaigrette over top; toss to combine. Sprinkle each serving with equal amounts bacon, blue cheese and eggs.

This recipe is from Family Circle.

 

Pretty damn simple, no? I’m not sure why someone felt the need to publish a recipe for a salad this simple, but there it is. I used French dressing in place of the vinaigrette. Yum!

 

I always wondered how buffalo flew with those tiny wings. July 6, 2008

Filed under: food,recipes,win — Mox. @ 11:16 am
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Near my hometown, there is/was a buffalo farm. You know, big pastures and some of the big furry Snuffalumpagus-ish beasties running around. It seemed pretty nifty to me-I heard all about this stuff regarding their endangered status, and there they were, right near my home. When we went to the farm on a field trip, I didn’t see their wings. I assumed it was because they were so small that you couldn’t see them under all that hair.

Buffalo Chicken Pizza

-2 lbs chicken tenders (or boneless, skinless chicken breasts cut into tenders-that’s what I did, and I’m awesome)
-1/3 c of your favorite hot sauce (please God don’t confuse this with salsa)
-1/4 c chicken broth
-2 thin pizza crusts, around 10 oz each (Boboli if you prefer)
-2/3 c reduced-fat blue cheese dressing
-1 c shredded part skim mozzarella
-4 celery ribs, sliced lengthwise in half, then in 1-1.5″ pieces

1. Heat your oven for 450 degrees F.
2. Place chicken tenders in a large skillet and add cold water to cover. Cover and bring to a boil. Reduce heat to medium-low and simmer gently for 8 minutes or until chicken’s internal temperature reaches 160 degrees F on an instant-read thermometer (I slice into my chicken to assure full cookedness since my thermometer’s painful death. Never assume that a Pyrex brand thermometer’s face is Pyrex. It’s probably melty, melty plastic. Not sure why Pyrex put their name on it. That’s what I get for buying cheap!) Remove from skillet and slice into long, thin strips.
3. In a large bowl, mix together the hot sauce and broth. Add the chicken strips and toss to coat with the broth mixture, reserving the mixture that is left in the bowl.
4. Place a pizza crust on a baking sheet and spread with 1/3 c of the dressing. Scatter half of the chicken over the dressing and half of the shredded mozzarella cheese. Drizzle some of the reserved remaining broth mixture over top. Repeat with remaining pizza crust, dressing, chicken, mozzarella and broth mixture.
5. Bake pizzas at 450 degrees F for 10 minutes or until crusts are lightly browned and the cheese is bubbly. Remove from oven and scatter celery over pizzas.

This recipe is adapted from Family Circle.

In the original recipe, it recommended Frank’s hot sauce, but I had some fabulous Day of the Dead Habanero Hot Sauce. Sorry Frank’s! My little sister-in-law, ever the picky eater, wasn’t a huge fan of this. She picked off the celery and then ate about 2 bites of one of the 2 pieces she had put on her plate. Her brother (aka Mr. Mox/J), however, was a fan, and ate the pizza that she hadn’t. The only suggestion made was to cut the celery into smaller pieces (into the measurement I have listed here). I absolutely LOVED this. It was easy, tasty and spicy, and I didn’t feel like a total fatass after eating it like I do after going to Hooters. Also, the only breasts I had to look at during the preparation were the chicken breasts, and my own if I so chose.

 

Lunch from a while back February 1, 2008

Filed under: food,wanna-be bento — Mox. @ 1:43 pm
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Mine

Contents are 1 onigiri with umeboshi in the middle (wasn’t a fan), a banana portion cut in a pretty manner a la Lunch in a Box (http://lunchinabox.net/2008/01/12/how-to-make-decorative-banana-wedges/), an apple rabbit (also Lunch in a Box!), half a heart shaped turkey pastrami and provolone sandwich on a bed of fresh veggies, some grapes and a cherry tomato for space filler (and tastiness!)

J

Contents: one onigiri with easter egg radish halves on top (aren’t they pretty!), 2 decorative banana wedges, fresh veggies, 2 apple rabbits, and the other half of the heart shaped sandwich.

 

Sausage and Caramelized Onion Subs

Filed under: food,recipes — Mox. @ 1:33 pm
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A few weeks ago, I didn’t feel like putting too much effort into dinner, so I decided that would be the day to make these sandwiches. Unfortunately, I forgot that the recipe said to prepare it in advance…so I prepared/cooked 2 for dinner all at the same time (in addition to 2 only prepared, not baked) and it turned just fine. J really liked these (he’ll eat pretty much anything with Italian sausage).

FOR ONE SANDWICH:
-1 sweet Italian chicken or turkey sausage, sliced into 3 pieces lengthwise
-1/4 c. jarred caramelized onions
-Sub roll or baguette section, 6-inch, cut in half lengthwise
-1 slice provolone cheese, cut in half
-Parchment paper
-kitchen twine

1. Use nonstick cooking spray to lightly coat a skillet set over medium-high heat. Add the sausage slices and cook until lightly browned, about 2 to 3 minutes per side. Remove the pan from the heat.
2. Spread the onions over half of the roll of baguette. Arrange the sausage slices over the onions, and then top that with the cheese. Complete the sandwich with the other half of the bread.
3. Cut a piece of parchment paper to about 3×12 inches. Wrap this around the middle of the sub. Use a 2-foot length of kitchen twine to tie the sandwich closed, wrapping it several times over the middle of the parchment paper. Wrap the sandwich in plastic and refrigerate up to 24 hours.
4. To serve, preheat oven to 300F. Remove the plastic wrap and place the sandwich (still wrapped in parchment paper and twine) onto a baking sheet.
5. Heat for 15 minutes, or until the cheese has melted. 
Makes 1 serving.

———- 

I made 4 of these. I did not use jarred caramalized onions-I made them myself (I just put about 2 tsp. olive oil in my saute pan on medium-high heat, sauteed until the onions were translucent, added about 2 tsp. of sugar to the pan, stirred, and continued sauteeing until they were a light caramel color). I used pork Italian sausage instead of the chicken or turkey it calls for. I had issues with 1.Getting 3 lengthwise slices and 2. Trying to keep the slices from curling up (the only 2 semi-difficult parts of the recipe). I baked 2 with the above instructions immediately after preparing (no plastic wrap or refrigeration).

These were really good, especially the next day for lunch!