Depending on how long you’ve been following us this may look familiar. I posted this recipe almost a year ago in one of our first posts ever. Since our style has changed a bit since then and I never even showed a picture of it in the bowl, I figured I’d go ahead and share this with you again, or for the first time.
Tag Archives: low carb
On Halloween night we changed up our usual chili recipes and made a white chicken chili. It was a nice change and the recipe could not be easier. I don’t have any pictures of the process because there really wasn’t one. All of the ingredients went into the crock pot and the rest took care of itself!
I always love to order panang curry when I go to Thai restaurants. It has a slightly bolder flavor than the red, green or yellow curry dishes and is so tasty when paired with coconut milk. I once stumbled across a recipe for it online and I realized that just like making red or green curry it all begins with the paste.
Greg brought home some haddock, a flakey white fish, from Wholey’s and I took on the task of making it. In the past whenever I had fish at home I would call my sister for a recipe. She eventually grew tired of this routine and gave me a cookbook: America’s Favorite Fish Recipes from The Freshwater Angler. I finally opened it up and found a recipe for Crispy Baked Salmon, which I thought sounded (and looked) really tasty.
So, we did not end up making it to the next round of project food blog (sad I know) but we were inspired by the next challenge anyway. The challenge was to make an ethnic dish that you never have before. Hence, kung pao shrimp.
I got some green beans at the farmer’s market and planned to saute them with some olive oil, butter and garlic when I remembered I also had some slivered almonds in the pantry.
Green beans almondine is a classic dish and I decided to give it a try but didn’t want to leave out the garlic. We’re big garlic lovers so I figured it would go over well… and it did! This side dish was created on the fly and was so good that I’ll definitely be making it again!
We served it along with some broiled scrod (which is good and great). I didn’t take any pictures of the process but it was very simple.
I sauteed/steamed the green beans in some olive oil and a little butter. I toasted the almond slices and then added them to the green beans along with some garlic, butter and salt and pepper. That’s about all it took to create this tasty side dish!
This is an interpretation of burgers and wings and most importantly, buffalo and blue cheese flavors! This was inspired by our friend Matt that brought buffalo chicken burgers to a cookout a while back. He got the idea from the Pittsburgh Post-Gazette. I took the basic idea and added some flavors that we have enjoyed with this combo.
Start with ground chicken.
Garlic Parmesan buffalo sauce was a key ingredient that was mixed into the burgers and I also reserved some as a topping sauce.
Get those hands dirty and mix up the meat and form the patties.
I prepped the rosemary potatoes and threw them on the top shelf of the grill for about a half an hour before starting the burgers. It was just foil wrapped redskin potatoes with rosemary, garlic, onion, banana peppers, salt, and pepper, and oil.
Be sure to wrap it well in 2-3 layers of foil.
Grill the burgers up as you normally would. Be sure that the grill is well oiled as the chicken has more of a tendency to stick and come apart a bit.
A friend was coming over and I wanted to make a little afternoon snack. It wasn’t too hot out so I didn’t mind baking something. I started by pan sauteing some cubed chicken breast with some salt and pepper and putting it in the crocks.
I sauteed the aromatics a little longer than usual to really brown the garlic and get a deep almost smoky garlic taste.
Once the garlic was browned enough, I added some fresh basil for the last few minutes of sauteeing.
Then add the rest of the sauce ingredients which is basically an alfredo. The cheese was grated imported Romano which we got in the Strip District for $6.99 a pound. What the Strip provides is amazing and limitless!
Then pour the sauce over the chicken until covered.
Top with some fresh basil and chopped tomatoes.
I am sorry to say that most of these pictures are slightly out of focus. Our camera has a mind of it’s own sometimes and I just couldn’t get it to agree with me when I was cooking today. I was also running around the kitchen, cooking and trying to take pictures all at the same time. I apologize in advance, but hopefully that won’t deter you from enjoying this recipe!
Believe it or not, I found this recipe in a Suzanne Somer’s book several years ago. It has been a while since I made it, but I had a bunch of little eggplants and some fresh mozzarella in the fridge so I gave it a go.
These guys were little. I got them from a farmer’s market (this is about half of what I got for $2.50).
The first step was to slice up the eggplant and roast the slices in the oven for about 20 minutes with a little olive oil and salt and pepper.
While the eggplant was cooking, I made the herb spread (aka pesto), which was comprised of garlic, basil, oregano (which I substituted for parsley), red pepper flakes, and olive oil. I used the bullet for this.
I also prepped my work station for the next steps of the recipe. I used fresh mozzarella for the sandwiches, but if you don’t have any on hand you can use shredded or sliced. There is something about the way fresh mozzarella melts though that makes it extra special, so I definitely recommend it for this dish.
After assembling the sandwiches, the next step is to dip them in egg and coat them with grated cheese. So I prepped my egg dip and cheese for that as well.
Now for the sandwich assembly…
Basically all you do is take a slice of eggplant and spoon the herb spread over it. Add the mozzarella and then put a second slice of eggplant on top. Easy peasy.
Next, dip the sandwich into the egg and then roll it around in the grated cheese to coat.
Once you have all of your sandwiches coated it’s time to fry ’em up. They just need a couple minutes per side. Enough time for the cheese in the center to melt and for the eggplant to turn a nice golden brown.
When they are done place them onto a paper towel covered plate to drain any excess oil. Serve ’em up nice and hot and feel free to add any fillings you like. I’ve added roasted red peppers before, for example. They are also good served with marinara sauce on the side for dipping if you’d like.
Yum! These are so good!
This is our first Kittened dish in Pittsburgh and we have been discovering that food is very cheap. This was a 9lb cut of brisket for $30, and that was not a sale. Plenty more to come on the great deals found. I smoked this similarly to the pork shoulder a bit back. Slow cooked over indirect heat, but this time it was cooked as the debut dish on our new charcoal grill that we got for our wedding (thanks Mo and Stosh).
Started with a quick made rub.
As similar to the pork, I started the grill with a large pile of charcoal and once it was ashed and ready, it was moved and kept to one side. I also used a store bought foil baking dish as a drip tray below the meat to limit the mess and possible flare up.
Now a lot of waiting. The grill was covered with the below air intake about halfway open and the lid air intake also about halfway open. The lid intake was placed over the meat, opposite the coals so that the heat and smoke are forced to go around the meat in order to escape. The brisket cooked for about 5 hours total. Here is is about halfway through. I turned it about every hour to alternate the side facing the heat.
And after all five hours.
Hey guys, Eileen here. I am going to fill you in on the sides, which I was responsible for making.
In addition to the brisket, we served a simple horseradish sauce from all recipes (sorry, no pictures of it) and a broccoli slaw from Smitten Kitchen. I have made this broccoli slaw once before for a cook out and people seemed to like it. I decided to make it again, figuring it would be a nice complement to the meat and tangy horseradish sauce.
First, I made the dressing for the slaw, which is composed of buttermilk, mayonnaise, cider vinegar, sugar and shallots.
Give it a good whisk and set aside.
Next, it is time for the broccoli. I used the slicing blade on my food processor to cut the broccoli for me. This method is a major time saver and produces pretty uniform slices of broccoli. Here it is pictured with chopped red onion as well.
To this, I added dried cranberries and sliced almonds and eventually the dressing.
Give it all a good stir and let it sit in the fridge for an hour or so before serving.
It’s a great slaw and a bit different than your typical cabbage slaw. If you are looking for something new to have or bring to an event this could be it! The crunch of the broccoli with the tartness of the cranberries and the sharpness of the red onion are all tamed by the buttermilk sauce. It was a great compliment to the brisket too!
All in all, this meal was delicious! We were very happy with the final product and our guests seemed to be too.