Chicken Picatta

Today I am writing about a chicken Picatta over a bed of tri color rotini. I started with the chicken I took the breasts and gave them a egg bath with a small amount of Italian seasoning and garlic then I coated them in Panko bread crumbs and baked them off. I usually do the picatta in. Sauté with a wet dry wet ratio in dipping but I wanted to use panko because I find it a lighter texture. As the chicken was cooking I got my water to a rolling boil and placed my noodles in. And in my sauce pan I put in my heavy cream, lemon juice, and some Parmesan cheese. In a small sauté pan I just coated the bottom with some cooking sherry. And tossed my capers than added the contents to my sauce pan until it reached a creamy mixture. It varries slightly from a traditional picatta recipe. But has the core ingredients it was a wonderful creation of taste. Thank you once again for your time in reading stay tuned for my family, food and thanksgiving post! Take care

Asian Infusion

Today I am writing about a asian infused dish. I had some tilapia fillets and I wanted to get a little creative so I made a hoisin pineapple glaze for them and baked them off at 375 with some chunks of pineapple for a little added flavor. While that process was underway I put on my pot of nishiki rice for the tilapias bed. For the sides to bring the meal to a complete state I did a quick sweet and sour stir fry of broccoli, shallots , and mushrooms with a pita seaseme stick for dipping in the extra sauces and flavors. This plate is sure to move your pallate in many great ways.

Steak NOM NOM

Hello again everyone! Today I'd like to talk about steak. I made this dish with a sirloin I cut into strips and grilled over medium high heat with a even mixture of salt and pepper. While that was cooking I utilized some heavy cream and parmasean cheese and a small amount of a white wine to conclude my sauce to top the steak and the bed of zucchini, yellow squash, cherry tomato and garlic sautee. The finished product is not only delicious but a colorful presentation sure to please anyone you make it for. Check back for more pointers and technique very soon. Have a great day.

Creative Chicken Parmesan

When it comes to hearty meals packed with flavor and savory visions, we all go Italian. There is so much you can do with variations to classic meals. Today I am going to discuss chicken parmesan. It is a simple favorite of many but it's also easy to put a quick twist to it to spice up the dish. A few nights ago I prepared one. I satarted by butterflying the chicken breast and gave it a quick bath in a extra virgin olive oil and Italian seasoning blend than par baked it off while that was in the oven I made the mixture to stuff the fillet with. It was a ricotta Cheese with pressed garlic tossed with it. Than I removed te chicken and proceed to fill them and rolled them in bread crumbs than finsished baking ladeld the sauce over sprinkled the cheese and it was complete place it over the pasta of your choice. But there is also another way follow the same steps and use a filling of mushrooms tomatos  spinach and mozzarella cheese and top with Alfredo rather than a traditional red sauce. There is a ton of ways to keep creative in the kitchen I hope I got you thinking of some of your own thank you. 

Poppers!

Today I want to discuss the next installment of my football fan favorites by turning up the heat! Here is a quick recipe for jalepeno poppers. You need about 12 nice peppers halved and seeded. After that you'll want to pan fry some bacon strips. Let them drain and cool. Give them a quck chop or dice, set aside. Now in a bowl mix your cream cheese,cheddar and bacon till blended. Then you'll want to stuff each half with the mixture and bake till the cheese is at a nice melt, not long at all. If you want more of a crunchy texture, set out a dipping station before hand with pans of milk, flour,and dry bread crumbs. You'll want to dip in milk then flour. Let that sit for ten minutes than dip in milk and bread crumbs again and pan fry in oil till they become golden brown. Now you're ready to go past four downs enjoying this as much as your favorite team. Next weeks football fanatic recipe will be a deep fried chicken finger with a Carolina BBQ sauce for my wifes favorite team. Take care and stay tuned.

Slammin Salmon

Today I want to talk about salmon it is hands down my favorite fish it's light but still meaty and very healthy. So last night I decided to prepare a very lovely special meal for my wife. I started with the salmon I made little slits and squeezed lemon juice throughout and took my seafood seasoning and dusted the Salmon. After that I made a white wine broth and poured it all over the Salmon and than baked it on 375 for 20 minutes time varies due to thickness of the fillets. To stay on a health kick I made some brown rice and a sauteed zucchini,yellow squash and tomato side with a touch of garlic and extra virgin olive oil. As the salmon is reaching it's doneness remove from the oven and place some honey over the fish and continue to bake till it's done and when you remove it from the oven you could place some more honey over the top garnish with a slice of lemon. It's a lite fun colorful dish with wonderful flavors and textures. A healthy hit for anyone who likes big flavor

Football time

Sundays are usually for church and rest, However in our domain it's football from 1 till way after the 8 o'clock game. So when you think of football you mainly want fast easy accesible finger food. So I am going to talk about a chicken cordon bleu bite either deep fried or baked for either prefrence. First of all you'll want to get chicken breasts than you will split them with your knife. For a little faster cooking time you could pound them thinner. After they are split you will want to take some smoked ham and mozzarella cheese and roll them up tightly, for baking just get some seasoned bread crumbs and give them a quick egg wash roll in the bread crumbs till covered and bake at 375 for roughly 25 minutes. Now if your like me and have a table top fryer follow the techinque but when it's time to bread make a flour mixture seasoned with salt and pepper and dredge the rolled chicken through and deep fry at a set temp of 375 until golden brown. If you like heat add a few chopped jalapeños when you roll up the cordon bleu. Enjoy this quick and easy way to get into the kitchen on your Sunday get together with family or friends right before kick off.

Smothered Pork

Tonight I am making a smothered pork chop with sauteed shallots and a red wine cream sauce, laid over a bed of brown rice. and some steamed vegetables. This is something I decided to try first thing this morning it hit me in a creative frenzy and I didn't want to deny my stomach the pleasure of realizing this idea. It will be the food for comforting life in the chefs lane. I chef up tomorrow and over the weekend through the first part of the week so stay tuned to get more recipes, techniques and advice. Thank you and have a great day.

Are You Ready For Some Football!!!

Hello everyone this Sunday kicks off pre-season football! and i am beyond excited. so i am thinking all season long by Friday's i will post a tailgating recipe that will be simple cost effective and sure to impress your fellow pig skin fanatics. stay tuned to get all the flavor,

Wedding Cake

Today i am going to discuss the wedding cake i prepared for when Amy and I got married. It was a small reception where i catered the whole thing it was very island themed we had Jerked Chicken, Coconut Rice, Pineapple Mango Salsa, and lastly a Dark chocolate raspberry filled cake. Most bakers will go the extraordinary route and make a simple syrup with a raspberry liqueur to accentuate the flavors and taste. I did something a little different in place of that step I took my chocolate cake round sliced it in half than I spread raspberry preserves throughout the middle to form the same texture as the syrup mixture to hold the whole raspberries in place as i put the cake back together before icing. By replacing the steps of creating the mixture i saved a little time and kept the same flavorful taste to the palate, it was a great experience and cant wait to make it every year on our day!

Dinner For Sisters

Tonight i am preparing dinner for my wife's sisters. On the menu is Tilapia Florentine accompanied by choice of there rice and vegetable. This is one of my all time favorite dishes to make. its light fluffy and filling. Mainly because of the choice of fish, Any type of ocean white fish will bring the same great taste. I'm gonna end today with a quote from the anarchist cookbook "Dessert is probably the most important stage of the meal, Since it will be the last thing your guests remember before they pass out all over the table." On that note tomorrow i will discuss the preparation of the wedding cake i made for my wife and I.

Catering And Cooking

Catering and cooking go hand in hand and today I'm going to handle a little bit of both. For my family I'm slow cooking mojo chicken leg quarters with a side of yellow rice. Now for catering it's been a dream come true cleansing palates one dish at a time comforting people through plates. And it starts with organization and a clear mind and having the passion to create. As I leave you for now my cooking tip is for The cut of London Broil take a few tablespoons of extra virgin olive oil in a pan and flash the meat on both sides to seal the juices before broiling to desired doneness it should not take long it's a rare cut. Enjoy and have a great day foodies!

Welcome

I'd like to welcome people to this blog with the first post about a lemon dill Tilapia I prepared a week ago in a cream sauce over a bed of rice. This dish was complex to a extent but still easy for a home cook with a little extra time. It has a wide range of flavors and delicate texture it was a great success to the palate With that being said, I am here for advice on dishes, techniques,tips, And lastly to share my culinary journey. As I leave the first post, a quick tip for fish is take the tip of your chefs knife and make small slits to the fillet and squeeze a little bit of lemon juice to bring out the flavors to full potential.