Tuesday, November 30, 2010

And so I'm back....

Well I basically stopped blogging when I started dating Laurel. Really, I looked at my last blog and it was in January. I started dating Laurel in February. I ran out of time. Then we got engaged and I had less time. Well at least less of the kind of time that you use to write blogs. Then we got married and she wrote all the blogs about the stuff we do. So I had nothing to write about. At least not without being repetitious. So if you are wondering how we are doing, I would like to direct you to her blog.

So what do I write in my blog. Well I make up foods basically every time I cook. I usually don’t like to use recipes. If anything I’ll peruse the cook book to get inspiration, then I’ll put it back into the cupboard and start making things up. So I figured I should start posting the recipes (or something slightly akin to a recipe) of the things I make up on the blog. Now if you see something on here that is just like a recipe you make. I am sorry. I am not so creative as to think up something that has never been thought of before. But at least I thought it up. For example, I made stuffed mushrooms a while back with a few suggestions from Laurel and later on we were perusing the cook book and found a recipe that was rather similar to what I made. The proportions weren’t the same (at least I assume they weren’t because I just randomly threw things together in amounts that “seemed good”). So yeah… perhaps this will be good for those single college bachelors like I was so recently. That is where I got my cooking style from after all.

So today I based my recipe off of Chicken Cordon Bleu. I apologize, I have no pictures. I didn’t think to take a picture of it before I thought to eat it. Maybe next time. I shall call it Stuffed Cream Chicken.

½ Bell Pepper Finely Chopped
¼ Yellow Onions Finely Chopped
1 Roma Tomato Finely Chopped
1 tsp Minced Garlic
Garlic powder
Basil spice
Italian Seasoning
A Large Spoonful of Sour Cream
½ Cup Shredded Mozzarella (optional)
1 tbsp Olive Oil

2 Boneless Skinless Chicken Breasts (or however many you want)
1. Preheat the oven to 350 degrees F.
2. Mix the Bell Pepper, Onions, Tomatoes, Garlic, Sour Cream, Mozzarella and Olive Oil in a bowl. Season it with a little Garlic Salt, Basil, and Italian Seasoning and mix. It should be more chunky than liquidy.
3. Pound the chicken breasts flat with a meat tenderizer (or a hammer would work) until the chicken is about ½ inch thick and salt and pepper the underside.
4. Place the paste from the bowl on the bottom side of the chicken, wrap it up and hold it together with toothpicks.
5. Line a glass baking pan with butter and place the wrapped chicken in it. Then cover the chicken with some leftover paste. You can add vegetables to the pan if you want. Broccoli and carrots work, those make sure the carrots are on the bottom so they get in the liquids, they will cook better that way. They will still come out more crunchy than cooked.
6. Place in the oven and bake for 35 mins or until the chicken is no longer pink inside or anywhere.
7. Remove from the oven and take a picture if you plan to show it off on your blog.