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!


Three, three, three porks in one! June 19, 2008

Filed under: food,recipes — Mox. @ 5:50 pm
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I love the word pork. Pork pork pork.
During “Use what you’ve got”/”Crap we’re broke” week, I needed solutions. Easy, tasty solutions.
These 3 recipes use a large pork roast, divided up, that you cook all at one time to make it easier/maybe ever so slightly more economical.

MASTER RECIPE: Roast Pork & Pan-Roasted Potatoes

Pork and Potatoes:

-1 boneless pork roast, about 4.5 lbs
-2 Tbs olive oil-1/4 + 1/8 tsp salt
-1/4 + 1/8 tsp freshly ground black pepper
-1-2 Tbs dried rosemary (about a cupped palm full if you have smallish hands, or you may use 5 sprigs fresh-I had dried)
-1.5 lbs red-skin potatoes, cut into 1″ pieces


-1.5 c chicken broth
-2 Tbs all-purpose flour
-1/2 c white wine (I used leftover Pinot Grigio because again, it’s what I had)

1. Heat oven to 400 degrees F.
2. Roast pork: Rub pork roast with 1 Tbs of the olive oil. Season with 1/4 tsp each of the salt and pepper. Sprinkle 3/4 of the rosemary (or place 3 sprigs) on top. Place in roasting pan and roast for 1 hour, 20 minutes, or until internal temperature reaches 150 degrees F on an instant-read thermometer. I don’t mess around with pork and temperatures-I’ll let it dry out and get not as delicious as it could be if it means food safety. Remove from oven, tent with foild and allow to rest at least 10 minutes before slicing. The temperature should continue to rise, reaching about 160 degrees F. Save drippings in pan for gravy.
3. Meanwhile, prepare potatoes: On a large baking sheet, toss potatoes with the remaining 1 Tbs of olive oil. Season with remaining 1/8 tsp each salt and pepper. Sprinkle remaining rosemary over potatoes.
4. After meat has been roasting for about 35 minutes, add potatoes to oven. Roast about 45 minutes or until fork-tender. Remove from oven; keep warm.
5. Make gravy: Whisk together broth and flour. Stir into roasting pan and scrape up any browned bits. Add wine and bring to a boil. Simmer for 3 minutes or until thickened. Gravy hates me so this took a few more minutes and the addition of a little cornstarch to get it to work for me. Strain and keep warm.
6. Reserve have of roast for use in Cuban Sandwiches and Pork Fried Rice (recipes below). Slice remaining half of roast and serve with gravy and potatoes.


Day 2: Cuban Sandwiches

-1 loaf crusty Italian bread
-4 dill pickles, thinly sliced
-1/2 lb roast pork, sliced (about 8 1/4″ slices from Master Recipe, above)
-4 slices Swiss cheese (about 1 oz each)
-8 tsp yellow mustard

1. Heat grill or grill pan (we used our George Foreman grill). cut bread in half lengthwise, then crosswise into four equal pieces. Layer each bottom piece with a sliced pickle, 2 slices of the pork and 1 slice of Swiss. Spread the cut side of each top piece with 2 tsp mustard.
2. Stack tops onto bottom pieces and flatted to 1/3 original thickness. Place sandwiches on heated grill and weight down with a heavy pot (I have no heavy pot so I used my hand on the top handle-not recommended on anything other than the George Foreman!). Grill for 2 to 3 minutes per side, until nicely grilled and cheese melts. Cut in half on the diagonal and serve.

We only had about half the regular yellow mustard required for this recipe (I really don’t know how in the world I ran out), so I added in a bit of dijon and spicy brown mustard. Everyone loved this recipe-even J’s little sister who doesn’t like anything!


Day 3: Pork Fried Rice

-2 eggs, lightly beaten
-1 pkg Asian-flavored rice mix (I used Rice-a-Roni Fried Rice I believe)
-1 lb pork roast, cut into 3/4″ cubes (last bit of pork from Master Recipe, above)
-1 bag (16 oz) frozen stir-fry vegetables, thawed
-1 can (8 oz) sliced water chestnuts, drained
-2 Tbs light soy sauce
-1 Tbs hoisin sauce or ketchup (I had no hoisin, but I had the alternative-again, use what you’ve got!)
-2 tsp sesame oil
-2 scallions, chopped

1. Add eggs to large nonstick skillet. Cook until set and remove to a plate (similar to the first steps of making tamagoyaki). Cut into strips. Wipe out skillet (and scrape out if your cheapo nonstick skillet totally blows like mine); prepare rice mix in skillet following package directions.
2. During last 7 minutes, add pork, vegetables, water chestnuts, soy and hoisin (ketchup). Stir in egg strips and cook, covered, for remaining 7 minutes.
3 Remove from heat and stir in sesame oil. Let stand, covered, for 5 minutes before serving. Garnish with scallions.

Don’t you just love easy, fake Asian food? This was the least appealing of the 3 but was also the easiest, while still being tasty.

All in all, I’d say this group of recipes is definately going to stay in my recipe box. It’s easy…and my stupid cat is pushing my keyboard off the desk to make himself comfortable for a nap, what a fattie…and most definately a time saver, which is great with the way the schedules of myself and dear husband fall. I am not a big fan of tons and tons of cooking late at night. I would love it if I still had his schedule though-I’m more of a night owl…or at least I used to be…than I am a morning person.


Hold the whole wheat, please. June 16, 2008

Filed under: food,Light,recipes — Mox. @ 8:01 pm
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I suppose you can classify whole wheat pasta along side with eggplant-one of those things that I pretty much hated upon encountering it, but may give it a chance again if it gives me a really really good reason to. However, J doesn’t like the stuff, so it may be a while. That being said, I made this dish without whole wheat pasta. Sorry-the last time I tried it it was grainy and weird and corrugated cardboard would have tasted better.

Whole Wheat Penne with Broccoli & Sausage
Total time 25 minutes 4 servings

-12 oz penne pasta (whole wheat if you so choose)
-1 lg bunch broccoli, cut into florets
-12 oz hot Italian turkey sausage
-1 pt grape tomatoes, each cut in half
-1/2 c loosely packed fresh basil, chopped
-1/4 c freshly grated Pecorino Romano cheese (or Italian Blend containing Romano)

1. Heat stockpot of salted water to boiling on high. Add pasta and cook as label directs, adding broccoli when 3 minutes of cooking time remain. Reserve 1/2 c cooking water; drain pasta and broccoli (feel free to allow the remaining pasta water to cool and then pour on your lawn or plants).

2. Meanwhile, thinly slice sausage on the diagonal. In a large nonstick skillet, cook sausage on medium 7 to 8 minutes or until it begins to brown, stirring occasionally. Add tomatoes and cook 5 minutes longer, stirring.

3. Stir pasta, broccoli, and 1/4 c pasta cooking water into sausage mixture in skillet; heat through, adding additional cooking water if needed. Remove from heat; stir in basil and cheese.
This recipe was adapted from a Family Circle magazine recipe.

This past week was “use what’s in the freezer/pantry because we’re broke” week, so there were various substitutions. That’s also another reason for not using whole wheat pasta-didn’t have it. In the place of the hot Italian turkey sausage, we had some turkey brats. I really liked this dish-even J liked it (which surprised me-sometimes he gets weird about pastas without outright sauces). I didn’t feel like a fatass after eating it, either.

As I’ve said before, my skillet is very small. At the point where it tells you to stir everything into the skillet, I stirred it into the stock pot I had used for cooking the pasta. Also, every time that I use just the florets of the broccoli, I trim the stalks/stems and slice them thinly for a marvelous and interesting looking addition to stir fry-the cross sections of the large part of the stem have the most interesting shape.


Cheater Cheater, Pot Pie Eater April 24, 2008

Filed under: food,recipes — Mox. @ 7:09 pm
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Cheater’s Chicken Pot Pie

-1 can cream of chicken soup (reduced fat or sodium if you can find it)
-1 1/4 c. Bisquick or equivalent biscuit/baking mix
-1 c. chopped leftover chicken or turkey (I grill a breast or two on the George Foreman for this-I never have leftover chicken)
-1/2 c. milk
-1 egg
-1 small bag frozen vegetables
-salt and pepper

1. Preheat oven to 400 F. Combine soup, chicken or turkey and vegetables in a 9″ pie plate. Add pepper and a little bit of salt to taste. Stir together remaining ingredients in a medium bowl and pour over the top of the chicken mixture.

 2. Bake for 30 minutes or until lightly golden on top and heated through.
I love this. So easy and pretty darn tasty. Good, quick, although not gourmet, comfort food.



Why’s it always gotta be BLACKENED? Why doesn’t anyone want their fish WHITENED?!

Filed under: food,recipes — Mox. @ 6:55 pm
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Blackened Catfish

-nonstick cooking spray
-2 Tbs yellow cornmeal
-2 Tbs paprika
-1 tsp dried thyme
-1/2 tsp cayenne pepper
-kosher salt and ground pepper
-4 catfish fillets (1.5 lbs total)

1. Heat broiler; coat the rack of a broiler pan with cooking spray. In a shallow bowl, stir together cornmeal, paprika, thyme, cayenne pepper, 1 tsp of the kosher salt, and 1/2 tsp of the ground pepper.
2. Dredge fillets in cornmeal mixture, turning to coat. Shake off excess, and place on the prepared broiler rack; broil until opaque throughout and blacked on the outside, 10-12 minutes. Serve immediately.

Makes 4 servings.

Just thinking about this makes me drool. It is SO good. It’s crunch and just a little bit spicy, and you can have some sort of remoulade or tartar sauce on the side if you like but it needs nothing. Make this, and you’ll hear a choir of hungry angels sing when you open your oven. Seriously.


What are you doing in there? You’re not a recipe!

Filed under: food,recipes — Mox. @ 6:46 pm
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Tasty 2-Step Pork Chops

-4 boneless pork chops
-1 can cream of mushroom or cream of celery soup (any variation is good)
-1/2 c water

1. Brown pork chops in a skillet.

2. Add soup and water. Cover and simmer until done.
Yeah-that’s getting kicked out of my recipe box. It tastes lovely (especially with cream of mushroom with roasted garlic soup), but…I think I can remember it and I need room in there for more involved things.