http://thugkitchen.com/post/57429431512/summertime-is-the-best-time-for-fruit-but-dont
Instead of Chinese spices I used Allspice and olive oil instead of toasted sesame oil (because I really just had that laying around my house.)
Monday, November 11, 2013
Peach noodles
I got this from Thug Kitchen very awesome recipe. Easy to tweak if you don't like the chinese spices or such, I'll include how I've made it before. I'm also not a grass grazer and added chicken.
http://thugkitchen.com/post/57429431512/summertime-is-the-best-time-for-fruit-but-dont
Instead of Chinese spices I used Allspice and olive oil instead of toasted sesame oil (because I really just had that laying around my house.)
http://thugkitchen.com/post/57429431512/summertime-is-the-best-time-for-fruit-but-dont
Instead of Chinese spices I used Allspice and olive oil instead of toasted sesame oil (because I really just had that laying around my house.)
Grilled Lettuce/Kale Chips
I hate kale. With just about every fiber of my being. I only knew it as garnish for diner food. I didn't know people regularly ate the crap until I moved to Boston, observed droves of hippie grass grazers chowing on it and noticed a slew of "Eat more kale" bumper stickers. No, I'm not kidding.
Then I heard of kale chips. When you bathe the kale in olive oil and cover it with pepper or Italian spices/garlic, it is pretty darn good. And better for you than that bagged bullshit from the store.
Skill level: Easy
Chance of burning the house down: Low. Don't forget about it in the oven.
Stuff you need:
- A couple bags of kale. (or fresh.. but not frozen unless you like soggy chips.)
- Olive oil
- Black pepper... garlic... Italian spices, whatever takes your fancy.
Instructions:
1. Take the kale out of the bags and pat dry with paper towels just to get any water off it. Let it dry some more for 5 minutes or so.
3. Preheat oven to 300.
2. Place kale in a ziplock bag add olive oil and spices... shake and move it all around. Then scatter on a baking sheet. (or if you're a lazy ass like myself, you can drizzle the oil and spices on once they're on the pan)
** It's recommended you tare the kale into chunks removing the center rib and also keep in mind that kale shrinks so if you decide to do this, make chunks bigger than chip size. I don't do this but you can**
3. Bake for 20 minutes or until the edges of the kale are brown.
Then I heard of kale chips. When you bathe the kale in olive oil and cover it with pepper or Italian spices/garlic, it is pretty darn good. And better for you than that bagged bullshit from the store.
Skill level: Easy
Chance of burning the house down: Low. Don't forget about it in the oven.
Stuff you need:
- A couple bags of kale. (or fresh.. but not frozen unless you like soggy chips.)
- Olive oil
- Black pepper... garlic... Italian spices, whatever takes your fancy.
Instructions:
1. Take the kale out of the bags and pat dry with paper towels just to get any water off it. Let it dry some more for 5 minutes or so.
3. Preheat oven to 300.
2. Place kale in a ziplock bag add olive oil and spices... shake and move it all around. Then scatter on a baking sheet. (or if you're a lazy ass like myself, you can drizzle the oil and spices on once they're on the pan)
** It's recommended you tare the kale into chunks removing the center rib and also keep in mind that kale shrinks so if you decide to do this, make chunks bigger than chip size. I don't do this but you can**
3. Bake for 20 minutes or until the edges of the kale are brown.
Grilled Lettuce
You read that right. More delicious grass grazer food and clever salad idea. By now you've probably had the classic salad wedge. That's nonsense compared to this. Iceberg lettuce doesn't have much nutritional value
You can also make this in a skillet.
Skill level: Easy
Chance of burning the house down: Low
Stuff you need:
- 2 heads of romaine lettuce
- Balsamic vinegar (or whatever kind of dressing you want)
- Onion
- Pepper, salt if ya want
- Blue cheese or feta cheese... goat cheese... any kind ya like
- Olive oil
Instructions:
1. Heat grill or skillet to medium/high heat
2. Leaving the bottoms attached, cut the romaine lettuce vertically. Slice up onion
3. Brush lettuce and onions with olive oil
4. Grill lettuce quarters about 1 -2 minutes on each side. You want them to start to brown but not get too soft.
5. Grill onions til brown and sprinkle over lettuce
6. Drizzle on balsamic, olive oil, pepper and salt. Then add cheese
Wednesday, November 6, 2013
Grill Sides/Foil Pouch
If you're making the steaks or whatever it is you try not to burn on the grill, hopefully you've learned to make some kick-ass meat. "But what should I put with it?" you ask... well this entry is a perfect solution! Don't even think about shutting your grill down yet. You made a fantastic steak, now it's time to put some fantastic sides with it.
I present to you, your new grilling best friend, the foil pouch of glory.
Skill level: Easy. If you can tie your shoes, you can figure this out.
Chance of burning down the house: None.
We'll start with the veggies. Unless you're barbaric like me and just prefer a slab of meat on a plate.
Stuff you'll need:
- Veggies. I don't care what kind. Get what you like. Peppers, onions, carrots, broccoli, mushrooms, zucchini... I don't give a damn. But get a variety. Or be lazy and buy one of the fresh veggie stir-fry packages or a veggie platter. It'll work.
- Seasoning. Again whatever it is you like. I usually just use black pepper and maybe some italian dressing. Typically the veggies are just fine and flavorful on their own though.
- Foil
Instructions:
** I hope I don't really have to make a note of this, but I will just in case. Before you throw your steak or whatever meat you're cooking on the grill. Put the veggies on first off to the edge of the grill, not directly over the flame/heat, they'll take the longest to cook. Give them a few minutes then throw your meat on.**
1. Cut up your veggies.
2. Make a foil pouch.
3. Place veggies inside and add any spices you're using and seal up the edges
4. Put on grill
Pretty fool proof and simple.
"What about fruit?" Of course, it wouldn't be very balanced without some fruit, eh? That can go on the grill too. Allow me to explain this wonderfulness.....
Skill level: Easy. If you can tie your shoes, you can figure this out.
Chance of burning down the house: None.
We'll start with the veggies. Unless you're barbaric like me and just prefer a slab of meat on a plate.
Stuff you'll need:
- Veggies. I don't care what kind. Get what you like. Peppers, onions, carrots, broccoli, mushrooms, zucchini... I don't give a damn. But get a variety. Or be lazy and buy one of the fresh veggie stir-fry packages or a veggie platter. It'll work.
- Seasoning. Again whatever it is you like. I usually just use black pepper and maybe some italian dressing. Typically the veggies are just fine and flavorful on their own though.
- Foil
Instructions:
** I hope I don't really have to make a note of this, but I will just in case. Before you throw your steak or whatever meat you're cooking on the grill. Put the veggies on first off to the edge of the grill, not directly over the flame/heat, they'll take the longest to cook. Give them a few minutes then throw your meat on.**
1. Cut up your veggies.
2. Make a foil pouch.
3. Place veggies inside and add any spices you're using and seal up the edges
4. Put on grill
Pretty fool proof and simple.
"What about fruit?" Of course, it wouldn't be very balanced without some fruit, eh? That can go on the grill too. Allow me to explain this wonderfulness.....
That's right. Grilled bananas and grilled pineapple.
Stuff you need:
- Bananas
- 1 Pineapple
- Brown sugar & cinnamon
Instructions:
1. Cut the bananas in half as shown in the picture. And slice up your pineapple into rounds.
2. Sprinkle a little bit of brown sugar (you don't need a lot. Fruit has natural sugars) and some cinnamon on top of the banana halves and on the tops, or both sides, of the slices of pineapple.
3. Put the bananas on the grill, skin down first so the bananas soften up a bit. After a couple minutes of that, flip them over for about 20-30 seconds to caramelize the sugars on the top without burning them. Do the same thing with the pineapple, 20-30 seconds on each side to caramelize a bit of it.
Nom.
Tuesday, November 5, 2013
Bacon Wrapped Venison
Another perfect tailgating grill recipe. You can't really go wrong with venison AND bacon. Set gauge to awesome.
Skill level: Easy
Chance of burning down the house: None. Unless you're cooking them in the oven.
Stuff you need:
- 1 package bacon
- 1-2 lbs of venison steaks cut into half size steaks
- Spices; black pepper, red pepper flakes, garlic
- Spicy mustard
- BBQ sauce
- Worcester sauce
Instructions:
1. Prepare a marinade like the one I explained in Venison Steaks 101. This time poke holes in the steaks so they absorb more of the marinade. You don't have to worry *as* much about these steaks drying out or not being tender, our friend bacon is like a bandaid in this case and keeps these little buggers perfect.
2. Once the steaks have marinated for a while. Take the steaks out, put a dab of the spicy mustard on the top of each, wrap in a strip of bacon and put a toothpick through it just so the bacon doesn't come unwrapped on the grill.
3. Cook covered 5-7 minutes on one side then flip and cook 4-5 minutes on the other. Or until the bacon is completely cooked.
Now... don't turn down the grill or let it smolder out yet.... the next recipe is a conglomeration of some awesome sides that can be thrown on the grill.
Chance of burning down the house: None. Unless you're cooking them in the oven.
Stuff you need:
- 1 package bacon
- 1-2 lbs of venison steaks cut into half size steaks
- Spices; black pepper, red pepper flakes, garlic
- Spicy mustard
- BBQ sauce
- Worcester sauce
Instructions:
1. Prepare a marinade like the one I explained in Venison Steaks 101. This time poke holes in the steaks so they absorb more of the marinade. You don't have to worry *as* much about these steaks drying out or not being tender, our friend bacon is like a bandaid in this case and keeps these little buggers perfect.
2. Once the steaks have marinated for a while. Take the steaks out, put a dab of the spicy mustard on the top of each, wrap in a strip of bacon and put a toothpick through it just so the bacon doesn't come unwrapped on the grill.
3. Cook covered 5-7 minutes on one side then flip and cook 4-5 minutes on the other. Or until the bacon is completely cooked.
Now... don't turn down the grill or let it smolder out yet.... the next recipe is a conglomeration of some awesome sides that can be thrown on the grill.
Venison Steak 101
Anyone that reads this blog and knows anything about me, knows that I take my steaks and grilling serious. I don't like chewing on shoe leather and nothing brings a tear to my eye faster than someone ruining a perfectly good steak. The second worst thing to me is seeing someone not know how to use a grill. So! hopefully after this little lesson there will never be a bad steak again.
See that beauty right there in the picture? Yes, yes you do. That is a venison steak and they are fantastic when cooked correctly. Don't ever let another person give you some half-ass excuse like "venison is gamey" or some other crock of crap.
Venison steaks are very lean (which consequently also makes them easy to ruin) and they're not pumped full of hormones and chemicals like those packages of disappointment and lies you'll find at your grocery store.
There are plenty of ways to make a venison steak but for now, we'll just start with a simple grilling marinating and grilling method.
Stuff you'll need:
- 1-2 lbs of venison steaks
- Your favorite kind of BBQ sauce
- Worcester sauce
- Black pepper
- Garlic
Instructions:
Now, there are plenty of ways to make a steak as I mentioned but some ways I use with different recipes but I'll get into that later. For now, easiest way to grill a good venison steak in a marinade and still keep it tender.
1. Create your marinade by mixing bbq sauce and worcester sauce in a tupperwear container that will fit the steaks without having them on top of each other. Make the mix fairly thin. Then add in your garlic and black pepper to taste. You can add salt if you'd like but I normally don't due to there being plenty of salt in the worcester sauce.
2. Put the steaks in the marinade container, making sure that BOTH sides are covered in marinade. Then let them sit at room temperature for 30-45 minutes or in the fridge for a couple hours. Don't make up excuses that you're hungry right this instant or don't have time to wait. Yes you do, grab a beer, a small snack and shut the hell up, these steaks will be worth it.
**Note - for this recipe I do not tenderize the meat or poke holes in the meat with a fork. I feel it turns out better without doing that for this recipe, unless I'm wrapping the meat in bacon, which will be in a recipe after this.**
3. Hopefully I don't have to explain how a grill works and if you're doing this you already know how. I will say, if your grill is a flaming inferno, do not put the steaks on yet. You don't need to be eating a piece of charcoal.
Anyway, at this point, put the steaks on the grill, uncovered. 3-5 minutes on each side, depending on the thickness of the steak. I can not stress enough DO NOT OVER COOK the venison. It is ok to have a medium-rare to medium(pink inside) venison steak. It is better that way. And please, please.... please. Don't cut the steak open on the grill to see if it's done. Trust yourself, and this recipe.
4. Take the steaks off the grill and let set for 10 minutes before cutting into them. This allows the juice to settle into the meat thus making a really tender, tasty steak. This part is important too. Don't get all impatient at the very last step. This is the last step to a fantastic steak. Don't fail yourself now.
Enjoy!
See that beauty right there in the picture? Yes, yes you do. That is a venison steak and they are fantastic when cooked correctly. Don't ever let another person give you some half-ass excuse like "venison is gamey" or some other crock of crap.
If you're not sure what part of the animal the meat is coming from, take this time and get yourself acquainted with the picture above. People, this is a deer. Deer, you aren't just gruesome roadkill but also delicious dinner.
There are plenty of ways to make a venison steak but for now, we'll just start with a simple grilling marinating and grilling method.
Stuff you'll need:
- 1-2 lbs of venison steaks
- Your favorite kind of BBQ sauce
- Worcester sauce
- Black pepper
- Garlic
Instructions:
Now, there are plenty of ways to make a steak as I mentioned but some ways I use with different recipes but I'll get into that later. For now, easiest way to grill a good venison steak in a marinade and still keep it tender.
1. Create your marinade by mixing bbq sauce and worcester sauce in a tupperwear container that will fit the steaks without having them on top of each other. Make the mix fairly thin. Then add in your garlic and black pepper to taste. You can add salt if you'd like but I normally don't due to there being plenty of salt in the worcester sauce.
2. Put the steaks in the marinade container, making sure that BOTH sides are covered in marinade. Then let them sit at room temperature for 30-45 minutes or in the fridge for a couple hours. Don't make up excuses that you're hungry right this instant or don't have time to wait. Yes you do, grab a beer, a small snack and shut the hell up, these steaks will be worth it.
**Note - for this recipe I do not tenderize the meat or poke holes in the meat with a fork. I feel it turns out better without doing that for this recipe, unless I'm wrapping the meat in bacon, which will be in a recipe after this.**
3. Hopefully I don't have to explain how a grill works and if you're doing this you already know how. I will say, if your grill is a flaming inferno, do not put the steaks on yet. You don't need to be eating a piece of charcoal.
Anyway, at this point, put the steaks on the grill, uncovered. 3-5 minutes on each side, depending on the thickness of the steak. I can not stress enough DO NOT OVER COOK the venison. It is ok to have a medium-rare to medium(pink inside) venison steak. It is better that way. And please, please.... please. Don't cut the steak open on the grill to see if it's done. Trust yourself, and this recipe.
4. Take the steaks off the grill and let set for 10 minutes before cutting into them. This allows the juice to settle into the meat thus making a really tender, tasty steak. This part is important too. Don't get all impatient at the very last step. This is the last step to a fantastic steak. Don't fail yourself now.
Enjoy!
Tailgating Pull Bread
Football season is here, and whether it's college football or pro football, tailgating is popular and awesome. So here's a simple recipe for some pull bread to share with your friends at a tailgating party, or hoard it all for yourself at home and tell everyone else to piss off.
Skill level: Easy
Chance of burning the house down: None-Low (cook it on a grill.. then your house is safe)
Stuff you need:
- 1 loaf sourdough bread, unsliced, from the bakery section of the grocery store
- 1/2 cup olive oil (I promise vegetable oil will not taste as good... don't skimp on this, spend the extra dollar at the store and get a bottle)
- 2-3 cloves of garlic, or minced garlic
- 1 bunch scallions, chopped
- Italian spices
- Whatever kind of shredded cheese you want. Monterey jack and colby jack are good but use what you'd like
Instructions:
1. Pre-heat oven to 350
2. Cut a grid in the bread, stopping about 1/4in from the bottom so it stays together.
3. Stir together the olive oil, scallions, garlic and spices. Separate the bread gently with your fingers and drizzle mix in the crevasses.
4. Wrap loaf in foil and bake for 10 minutes
5. Remove from oven and turn heat up to 425
6. Open foil and stuff cheese into the cross hatches of the bread as far down as possible.
7. Return to oven unwrapped and bake until cheese is bubbly.
You can also make this on a grill as well... same process, wrap in foil, place on grill.. bake. take off, bake unwrapped on the grill again. This is also great with pieces of crumbled bacon in it or ham and onions.
Skill level: Easy
Chance of burning the house down: None-Low (cook it on a grill.. then your house is safe)
Stuff you need:
- 1 loaf sourdough bread, unsliced, from the bakery section of the grocery store
- 1/2 cup olive oil (I promise vegetable oil will not taste as good... don't skimp on this, spend the extra dollar at the store and get a bottle)
- 2-3 cloves of garlic, or minced garlic
- 1 bunch scallions, chopped
- Italian spices
- Whatever kind of shredded cheese you want. Monterey jack and colby jack are good but use what you'd like
Instructions:
1. Pre-heat oven to 350
2. Cut a grid in the bread, stopping about 1/4in from the bottom so it stays together.
3. Stir together the olive oil, scallions, garlic and spices. Separate the bread gently with your fingers and drizzle mix in the crevasses.
4. Wrap loaf in foil and bake for 10 minutes
5. Remove from oven and turn heat up to 425
6. Open foil and stuff cheese into the cross hatches of the bread as far down as possible.
7. Return to oven unwrapped and bake until cheese is bubbly.
You can also make this on a grill as well... same process, wrap in foil, place on grill.. bake. take off, bake unwrapped on the grill again. This is also great with pieces of crumbled bacon in it or ham and onions.
Monday, November 4, 2013
Ice Cream Nachos
Do you like nachos? Who the hell doesn't. Do you like ice cream? Of course you do. Why not combine the two into an absolutely amazing dessert that is pretty simple to make.
Skill level: Easy
Chance of burning down the house: Low
Stuff you need:
- 1 package of tortillas
- Whatever flavor ice cream you like
- Cinnamon
- Sugar
- Fruit (strawberries, kiwi.. or whatever kind of fruit you like to put on your ice cream)
- Ice cream toppings... whipped cream, cherries, sprinkles, caramel sauce, chocolate syrup. Whatever you want.
- Butter
Instructions:
1. Preheat oven to 350
2. Melt butter in a bowl and brush one side of each tortilla with the butter. Sprinkle cinnamon and sugar over each tortilla. Use pizza cutter (or ax, hack saw, machete... whatever you have available) to cut each tortilla into wedges. Place on ungreased cookie sheet sugar side up. Bake 10-12 minutes or until puffed up and just turning golden brown. Remove from oven and let cool.
3. Arrange in a bowl or on a plate, add your ice cream and toppings. Enjoy!
Chance of burning down the house: Low
Stuff you need:
- 1 package of tortillas
- Whatever flavor ice cream you like
- Cinnamon
- Sugar
- Fruit (strawberries, kiwi.. or whatever kind of fruit you like to put on your ice cream)
- Ice cream toppings... whipped cream, cherries, sprinkles, caramel sauce, chocolate syrup. Whatever you want.
- Butter
Instructions:
1. Preheat oven to 350
2. Melt butter in a bowl and brush one side of each tortilla with the butter. Sprinkle cinnamon and sugar over each tortilla. Use pizza cutter (or ax, hack saw, machete... whatever you have available) to cut each tortilla into wedges. Place on ungreased cookie sheet sugar side up. Bake 10-12 minutes or until puffed up and just turning golden brown. Remove from oven and let cool.
3. Arrange in a bowl or on a plate, add your ice cream and toppings. Enjoy!
Cucumber & Cream Cheese
Super easy snack to make that's not half bad for ya!
Skill level: None
Chance of burning down the house: Absolutely none
Stuff you need:
- Cucumbers
- Cream cheese
- Dill
Instructions:
1. Cut those cucumbers up into slices.
2. Put some cream cheese on those bad boys.
3. Top with dill.
Bam. Done.
Chance of burning down the house: Absolutely none
Stuff you need:
- Cucumbers
- Cream cheese
- Dill
Instructions:
1. Cut those cucumbers up into slices.
2. Put some cream cheese on those bad boys.
3. Top with dill.
Bam. Done.
PB&J Cookies
As a kid we've all had peanut butter and jelly sandwiches... and we've all had cookies. I don't know what kind of joyless bastard wouldn't like the two combined. Unless you're allergic to peanuts, in which case, you're excused. Everyone else.... enjoy this easy-to-bake amazingness.
Skill level: Easy
Chance of burning the house down: Low
(Just don't put them in the oven and forget about them. That is the sad tale of many batches of cookies that have met their demise. Set a timer on your cell phone or microwave.)
Stuff you'll need:
- 1 1/4 cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
(they are NOT the same thing. you can substitute one for the other but the measurements will be different, if you're going that route, google the correct measurements for substitution)
- 1/2 teaspoon salt
- 3/4 cup peanut butter. Chunky... smooth... natural.. Jiffy.. whatever it is that you like.
- 1 stick of butter
- 1/3 cup lightly packed brown sugar
- 1/3 cup sugar (plus some for rolling later)
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup whatever flavor jam, jelly, marmalade you like. I use raspberry
Instructions:
1. Preheat oven to 350 degrees. In a bowl whisk together flour, baking powder, baking soda, and salt (this will make your life easier later and make for better cookies). Beat peanut butter and butter with a mixer on medium speed until smooth. Gradually add sugars, and beat until pale and fluffy. Add egg and vanilla, and beat until incorporated. Reduce speed to low. Add dry ingredients, and mix until combined.
2. This next part you get to use your hands and play with the food! Scoop tablespoons of dough, and form into balls. Roll each ball in granulated sugar, and transfer to ungreased parchment-lined baking sheets, spacing about 2 inches apart. That is important... ungreased... and parchment-lined. You don't want your cookies sticking to anything and you don't want them to fall apart either.
3. Bake until cookies are puffy, about 10 minutes.. but don't over cook them at this stage or they'll fall apart. Remove from oven, and make indentations in centers by pressing with the handle end of a wooden spoon or whatever you have that will make an indent. It's OK if the cookies crack, they're supposed to, just be careful that they don't completely break.Return to oven, and bake until edges are golden, 6 to 7 minutes more. Transfer sheets to wire racks, and let cool completely.
4. While the cookies are cooling, heat jam in a small saucepan, stirring, until loosened and smooth, about 30 seconds to a minute. Spoon about 1/2 teaspoon into each indentation. Let that cool.
Chance of burning the house down: Low
(Just don't put them in the oven and forget about them. That is the sad tale of many batches of cookies that have met their demise. Set a timer on your cell phone or microwave.)
Stuff you'll need:
- 1 1/4 cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
(they are NOT the same thing. you can substitute one for the other but the measurements will be different, if you're going that route, google the correct measurements for substitution)
- 1/2 teaspoon salt
- 3/4 cup peanut butter. Chunky... smooth... natural.. Jiffy.. whatever it is that you like.
- 1 stick of butter
- 1/3 cup lightly packed brown sugar
- 1/3 cup sugar (plus some for rolling later)
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup whatever flavor jam, jelly, marmalade you like. I use raspberry
Instructions:
1. Preheat oven to 350 degrees. In a bowl whisk together flour, baking powder, baking soda, and salt (this will make your life easier later and make for better cookies). Beat peanut butter and butter with a mixer on medium speed until smooth. Gradually add sugars, and beat until pale and fluffy. Add egg and vanilla, and beat until incorporated. Reduce speed to low. Add dry ingredients, and mix until combined.
2. This next part you get to use your hands and play with the food! Scoop tablespoons of dough, and form into balls. Roll each ball in granulated sugar, and transfer to ungreased parchment-lined baking sheets, spacing about 2 inches apart. That is important... ungreased... and parchment-lined. You don't want your cookies sticking to anything and you don't want them to fall apart either.
3. Bake until cookies are puffy, about 10 minutes.. but don't over cook them at this stage or they'll fall apart. Remove from oven, and make indentations in centers by pressing with the handle end of a wooden spoon or whatever you have that will make an indent. It's OK if the cookies crack, they're supposed to, just be careful that they don't completely break.Return to oven, and bake until edges are golden, 6 to 7 minutes more. Transfer sheets to wire racks, and let cool completely.
4. While the cookies are cooling, heat jam in a small saucepan, stirring, until loosened and smooth, about 30 seconds to a minute. Spoon about 1/2 teaspoon into each indentation. Let that cool.
Chicken Paprikash with Spaetzle
One of my favorite Hungarian dishes. Again this isn't the traditional Hungarian recipe or way to do it, but it has all the same ingredients. Just done a little different that is a little bit easier and saves a bit of time.
For those that have never heard of chicken paprikash, it's essentially "chicken paprika". The two key ingredients in the dish. There are many variations on how to make this and for the most part they're all good, so feel free to experiment with this and take some liberties with it. The recipe below is the one I usually make.. sometimes I switch things up though. Another thing with this recipe, and most recipes unless I'm baking, I've gotten terrible at measuring out things because it's mostly "to taste".
Have some fun with it. Remember, you don't have to be a master chef or overly fancy to make good food... you just have to have an iq higher than your shoe size.
Skill level: Intermediate
Chance of burning down the house: Medium
(I wouldn't attempt to cook this if you're at all inebriated)
Stuff you need:
- 1 package(or about 1 pound) boneless chicken tenderloins... or pork.. whatever.
- 1 package Italian or Polish sausage
- 3 Tablespoons butter
- 1 onion
- 1 green pepper
- 1 red pepper
- 1-2 yellow onions
- Optional: sometimes I like to switch it up and add in slices of zucchini or summer squash
- 1 package mushrooms (I usually use baby bella, but white mushrooms are good too)
- 1 normal size container of sour cream
- Spices, paprika, garlic, black pepper, red pepper flakes, little salt
- 4-6 cups of water
For the spaetzle;
- 2 cups flour
- 3 eggs
- Black pepper
- 1/4 cup sour cream
Instructions:
1. To save you time - before you start anything - put the chicken in pot with a simple brine of about a cup of salt and cool water. Salt changes the structure of the muscle tissues in the meat which allows it to swell and absorb water/flavorings which results in tender meat. Nobody wants to eat desert chicken.
While the chicken is chillin out in a salt bath, wash and cut up all your veggies however you like them cut. Once that is done, set them aside and cut up the chicken and sausage into bite-size pieces. Put the sausage off to the side and return the chicken to the brine.
2. Heat a deep pan on the stove, melt the butter and add your sausage and chicken. Cook that up 5-10 minutes, depending on how thick the sausage and chicken is. Remove the meat from the pan and set aside, leaving the juice and remaining butter in the pan.
3. Add your veggies to the pan and saute them, adding some black pepper to them, about 7 minutes. Remove from the pan and set aside.
4. By this time you've probably realized that a deep pan isn't going to hold all the glory that will be chicken paprikash so get out a big ass pot in addition to your deep pan and prepare yourself.
5. Now we're going to start making the sauce in the deep pan with all the chicken and veggie butter juice that is left over. Add 1/4 cup of paprika AND a few tables spoons of flour to the juice and cook that for 2-3 minutes on medium (again, the idea is to not burn things haha) before adding the water. I would start with about 4 cups of water, you can always add more later when it is all simmering. So once the paprika is good to go, add in that water. You may have to whisk this mixture after adding the water just so it's not lumpy.
6. Add in your spices to the pan. Let it simmer a bit then taste-check for flavor, if it's weak or needs more of something.. add more of whatever you think it needs. Bring it all to a boil.
7. Now here is the boring, and slightly tricky, part... shut the heat off and let the broth cool for a few minutes. Then we're going to slowly add the sour cream. Pay attention to this because if you don't do this right, the sour cream will curdle and you'll have some lumpy ass chicken paprikash.
Start by adding and whisking in a tablespoon of sour cream at a time, assuring that it's not going to curdle. Once you get it going, depending on how creamy you want the sauce, keep adding it to your liking. I pretty much add all of it except for what I'm going to use for the spaetzle... which is about 1/4 cup.
8. If you've successfully done that part, pat yourself on the back and grab a glass of wine or something. From here on out it's easy street.
9. Pour the broth into your big ass pot I told you to get out earlier, add in your chicken and veggies, add more water if you need to. Set the heat on low, let all that flavor excellence simmer with a lid on, stir it now and then.
10. While your paprikash is simmering, this gives us the perfect time to start on the spaetzle. Get out another large pot, fill it with water and bring it to a boil. By now you've heard the saying "watching eyes never boil". So! Instead of being a herpty-derp and staring at water, go get out a mixing bowl and make the dough.
11. In a mixing bowl, combine flour, black pepper (to taste), eggs and sour cream.
12. Look at that, the water is boiling. Start spooning the dough into the boiling water one tablespoon at a time. but not on top of one another in the pot. You'll know when it is done because it'll float to the top. Convenient little shits these are.
13. However, sometimes they stick to the bottom of the pot so just stir it after a couple minutes to make sure that's not happening. Take the spaetzel that is done and place it in a container off to to the side, and continue that process until you've run out of dough to cook... of course.
Ahh! Perfection. Put some spaetzel on a plate or in a bowl, put your veggie/chicken/sausage/sauce over it and enjoy.
I know this seems like a lot of instructions but once you've made it a couple times it basically comes back down to "cook all the things in a pot".
Om nom nom.
For those that have never heard of chicken paprikash, it's essentially "chicken paprika". The two key ingredients in the dish. There are many variations on how to make this and for the most part they're all good, so feel free to experiment with this and take some liberties with it. The recipe below is the one I usually make.. sometimes I switch things up though. Another thing with this recipe, and most recipes unless I'm baking, I've gotten terrible at measuring out things because it's mostly "to taste".
Have some fun with it. Remember, you don't have to be a master chef or overly fancy to make good food... you just have to have an iq higher than your shoe size.
Chance of burning down the house: Medium
(I wouldn't attempt to cook this if you're at all inebriated)
Stuff you need:
- 1 package(or about 1 pound) boneless chicken tenderloins... or pork.. whatever.
- 1 package Italian or Polish sausage
- 3 Tablespoons butter
- 1 onion
- 1 green pepper
- 1 red pepper
- 1-2 yellow onions
- Optional: sometimes I like to switch it up and add in slices of zucchini or summer squash
- 1 package mushrooms (I usually use baby bella, but white mushrooms are good too)
- 1 normal size container of sour cream
- Spices, paprika, garlic, black pepper, red pepper flakes, little salt
- 4-6 cups of water
For the spaetzle;
- 2 cups flour
- 3 eggs
- Black pepper
- 1/4 cup sour cream
Instructions:
1. To save you time - before you start anything - put the chicken in pot with a simple brine of about a cup of salt and cool water. Salt changes the structure of the muscle tissues in the meat which allows it to swell and absorb water/flavorings which results in tender meat. Nobody wants to eat desert chicken.
While the chicken is chillin out in a salt bath, wash and cut up all your veggies however you like them cut. Once that is done, set them aside and cut up the chicken and sausage into bite-size pieces. Put the sausage off to the side and return the chicken to the brine.
2. Heat a deep pan on the stove, melt the butter and add your sausage and chicken. Cook that up 5-10 minutes, depending on how thick the sausage and chicken is. Remove the meat from the pan and set aside, leaving the juice and remaining butter in the pan.
3. Add your veggies to the pan and saute them, adding some black pepper to them, about 7 minutes. Remove from the pan and set aside.
4. By this time you've probably realized that a deep pan isn't going to hold all the glory that will be chicken paprikash so get out a big ass pot in addition to your deep pan and prepare yourself.
5. Now we're going to start making the sauce in the deep pan with all the chicken and veggie butter juice that is left over. Add 1/4 cup of paprika AND a few tables spoons of flour to the juice and cook that for 2-3 minutes on medium (again, the idea is to not burn things haha) before adding the water. I would start with about 4 cups of water, you can always add more later when it is all simmering. So once the paprika is good to go, add in that water. You may have to whisk this mixture after adding the water just so it's not lumpy.
6. Add in your spices to the pan. Let it simmer a bit then taste-check for flavor, if it's weak or needs more of something.. add more of whatever you think it needs. Bring it all to a boil.
7. Now here is the boring, and slightly tricky, part... shut the heat off and let the broth cool for a few minutes. Then we're going to slowly add the sour cream. Pay attention to this because if you don't do this right, the sour cream will curdle and you'll have some lumpy ass chicken paprikash.
Start by adding and whisking in a tablespoon of sour cream at a time, assuring that it's not going to curdle. Once you get it going, depending on how creamy you want the sauce, keep adding it to your liking. I pretty much add all of it except for what I'm going to use for the spaetzle... which is about 1/4 cup.
8. If you've successfully done that part, pat yourself on the back and grab a glass of wine or something. From here on out it's easy street.
9. Pour the broth into your big ass pot I told you to get out earlier, add in your chicken and veggies, add more water if you need to. Set the heat on low, let all that flavor excellence simmer with a lid on, stir it now and then.
10. While your paprikash is simmering, this gives us the perfect time to start on the spaetzle. Get out another large pot, fill it with water and bring it to a boil. By now you've heard the saying "watching eyes never boil". So! Instead of being a herpty-derp and staring at water, go get out a mixing bowl and make the dough.
11. In a mixing bowl, combine flour, black pepper (to taste), eggs and sour cream.
12. Look at that, the water is boiling. Start spooning the dough into the boiling water one tablespoon at a time. but not on top of one another in the pot. You'll know when it is done because it'll float to the top. Convenient little shits these are.
13. However, sometimes they stick to the bottom of the pot so just stir it after a couple minutes to make sure that's not happening. Take the spaetzel that is done and place it in a container off to to the side, and continue that process until you've run out of dough to cook... of course.
Ahh! Perfection. Put some spaetzel on a plate or in a bowl, put your veggie/chicken/sausage/sauce over it and enjoy.
I know this seems like a lot of instructions but once you've made it a couple times it basically comes back down to "cook all the things in a pot".
Om nom nom.
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