Archive for February, 2010
Here’s a scintillating recipe for hash that can be cooked in a casserole dish; I’ve found a larger casserole dish tends to yield the best results. This recipe is great if you have leftover meat, even if it’s not the sausage used in this specific 
recipe.
Ingredients:
1 lb. pork sausage
1 chopped medium onion
1 chopped green pepper
2 grated carrots
3 cups diced potatoes
½ cup grated cheese
Salt and Pepper to taste
In a skillet over medium heat, cook your sausage adding a little salt and pepper as you see fit. Next you’ll want to place all the ingredients into your casserole dish, with the potatoes layered on the bottom. Cook in the oven for about 20 minutes, or until the potatoes begin to soften. In the last few minutes, sprinkle grated cheese on top and cook until melted.
The importance of having the best kitchenware can’t be overstated. There is a saying that there is a tool for every task and that is especially true in the kitchen. People who have been cooking for years can attest, there is a right way of doing things and there is the other way.
When you have quality bakeware, you can be assured that the wrong chemicals are not getting into you food. Things with Teflon in them tend to get Teflon on the food. Teflon, fortunately, is not seen as a carcinogen and cancer causing agent. Get the cookware that best reflects what you would like your food to be.
Here is a Hot Buffalo Chicken Sandwiches that you can sink your teeth into with out missing a minute of the big Game or the (commercials)
Ingredients
4 pieces, 6 ounces each, boneless, skinless chicken breast
Salt and pepper
1 teaspoon sweet paprika
1 teaspoon chili powder
Table spoon extra-virgin olive oil
Sauce for chicken:
2 tablespoons butter
1/2 cup, 4 ounces, cayenne pepper sauce
Bib or leaf lettuce leaves
4 crusty rolls, split
2 cups sour cream
4 scallions, thinly sliced
1/2 pound blue cheese, crumbled
Small red onion, thinly sliced
8 ribs celery, cut into sticks
2 large carrots, peeled and cut into sticks
Directions
Heat a large nonstick skillet over medium high heat. Season chicken with salt, pepper, paprika and chili powder. Drizzle breast with a little extra virgin olive oil to coat. Pan grill chicken breasts 5 minutes on each side.
Heat a metal or oven safe glass bowl over low heat and melt butter in the bowl. Add hot sauce to the butter and combine. When the chicken breasts are done, remove from pan and add to the bowl and coat evenly with hot sauce mixture.
Place chicken breasts on bun bottoms and top with crisp lettuce. Combine sour cream, scallions and blue cheese and slather bun tops with blue cheese sour cream. Affix bun tops on sandwiches and serve with remaining sauce for dipping your veggies. Arrange Buffalo Chicken Sandwiches on dinner plates with red onion, celery and carrot sticks.