I have a confession to make: I love chicken schnitzel. I love it, I love it, I love it. It is so tasty. But this does not mean that I get to actually eat it very often.
The last time I ate it was the last time I was at a German restaurant. And that was back when there was actually snow on the ground, so it’s been many, many moons.
Surprisingly enough, I had never made schnitzel, myself. I thought, for some reason, that it was a really tough dish to make and that I wouldn’t get the knack or do it justice. After watching the Food Network over time, I have learned this is not so.
And since hubby had picked me up a meat tenderizer at one point, I thought this week I’d try my hand at it. I only wish that I had a third hand to take pictures, because this was so incredibly easy that I want the world to know and have everyone make their own because it is just so darned yummy. Continue reading →
I’m not a fish-eater. I don’t care for it or seafood at all. It’s a little bit of a texture issue and a little bit of a smell-based thing. I’ve also eaten fish and been nauseated after. So it’s not for a lack of trying. But one fish I seem to have no issues with is canned tuna, so I try to get it into my diet whenever I can. But plain old tuna salad between two pieces of white bread gets boring sometimes. Here’s what I do to spruce up an old childhood favourite… Continue reading →
It’s no secret that I’m a Food Network junkie. One of the shows I enjoy watching is The Best Thing I Ever Ate and its counterpart, The Best Thing I Ever Made. Watching The Best Thing I Ever Made this weekend, I saw Guy Fieri show off his Cajun Chicken Alfredo dish. He said it got him through culinary school and was the first dish on his menu when he opened Johnny Garlic’s.
I’ve always shied away from Cajun or Creole dishes for fear that my palate would not be able to handle the spiciness of it. But something he said caught my attention. He said that some people avoid Cajun/blackened dishes for fear of them being too spicy, but he said that blackened doesn’t necessarily mean spicy, but flavourful. He said you can control the heat with the proportions of cayenne and such.
The dish looked fantastic, sounded like it would be delicious, and the recipe was online, so I thought I’d try it, in my own way. I didn’t have heavy cream and such, but I had jars of Alfredo sauce (store-bought). I also don’t have a cast-iron skillet, but an indoor grill. So here’s what I did… Continue reading →
Wow, has it been a week since I posted last? I’m hoping to have a really good post in a few days, but here’s one about a quick, tasty and filling dinner I made myself this week: a quesadilla! This one, however, wasn’t just stuffed with cheese. I pulled a bunch of stuff out of the fridge and decided to use it as a leftovers carrier!
I was going to grill the tortillas, but these were larger-sized tortillas and didn’t fit in the grill too well. Some people fold over their quesadillas. Sometimes I do, too. But that night, I was really hungry so I wanted a large, unfolded quesadilla using two tortillas. So, out came the large frying pan and the Pam. Continue reading →
In case it hasn’t been obvious from my postings, I’m quite the omelet fan. Admittedly, I’ve not had the most success in making an omelet from scratch (that is, using eggs instead of that egg mixture in a carton stuff) that hasn’t fallen apart on me once I tried to flip it… until recently. I finally figured it out! So I thought I’d run you through a quick walkthrough (true to my gamer nature, yeah) on how to make an omelet from scratch that doesn’t fall apart on you!
Tonight, I wanted something different. I wanted pasta, but not the usual ‘red or white’ sauce. In fact, I had Alfredo cheese tortellini on the weekend, so I really didn’t want more of the same. I recalled that I had some basil pesto in the cupboard and started rummaging around the kitchen. Stumbling across an unopened bag of pistachio nuts, I went into the living room to ponder the possibilities and have a little snack.
That’s when I got distracted by tv. Before I knew it, I had shelled the entire bag and only eaten a couple of the nuts. I could save most of them for snacks for the rest of the week, but I really wanted to find something creative to do with them. I recalled that pesto sauce is made with oil, herbs and chopped nuts (usually pine nuts), so I decided I would use the jarred pesto, but I’d also chop up some of the pistachios and put them to good use! I also dredged up some onion, minced garlic, a red pepper, green onion that needed using up and a fresh tomato. I topped the whole thing off with the green onion, chopped fresh tomato and a few French’s fried onions.