KitchenKatalog

Justin & Meredith Winokur's Kitchen Cooking Notebook

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KitchenKatalog, page 2

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Chicken a la Caprese and Parmesean Zucchini

Monday, July 31, 2017, 03:14 AM

Meredith made Chicken a la Caprese. We pounded down two chicken breast to a uniform-but-not super-thin. We salt and peppered the chicken and then topped it with fresh (from the garden) basil and tomatoes.

We baked it for about 20 minutes at 375°F, then drained off some of the liquid and then topped it with mozzerella cheese and baked it for another 20 minutes or so.

Meredith also made some parmesean zucchini. She sliced it and then sprinkled salt and parmesean cheese and put it in the oven. We originally did it for about 20 minutes with the chicken but then upped the temp to 450°F and let it crisp a bit.

It came out pretty good. It made enough for dinner and lunch. The chicken was only subtly flavored. Could use some more flavor next time. The zucchini was also pretty good. I would have liked it to be more crispy, but I think Meredith was very happy with it.


Sous Vide Pork Tenderloin and Elotes Salad

Friday, July 28, 2017, 08:41 PM

I made sous vide pork tenderloin. As usual with sous vide stuff, I followed The Food Lab, and the recipe. Local recipe (with a PDF of the article there too).

I really basically followed the recipe pretty closely. I used a handful of fresh herbs from the garden plus a few shallots and some garlic. I sous vide cooked it at 145°F (Between the medium and medium-well doneness) for about 2.5-3 hours.

I seared it and added butter and shallots as the recipe suggests and then made a pan sauce. I had some trouble distributing the herbs, but I think the flavors all got there.

I also made elotes salad as we have before. Meredith actually directed but we followed the same basic idea as before, again with out mayo. We used jalapeños and no cilantro. Also some chipotle powder.

The pork tenderloin came out really good. It was really juicy and you could really taste the aromatics. Nice texture too! The elotes salad was also good. A bit spicy but still good.

Out of the water bath. Not very pretty
Searing with shallots and butter Resting. Looks much better

Brussel Sprouts with Mustard and Bacon

Friday, July 28, 2017, 02:09 AM

I made Brussel sprouts hash as before. I fried up some bacon and then took it out (with most of the oil) and sautéed an onion. I then added the Brussel sprouts and sautéed them down. I added back the bacon and a bunch of mustard. Then topped it with an egg.


Chicken Cordon Bleu (prepped for camping)

Saturday, July 22, 2017, 02:50 PM

We were going camping to decided to pre-made chicken cordon blue like last time. I prepped it ahead of time by pounding out two chicken breasts and then doing mustard, ham, and swiss cheese. I then did the best I could to roll it up (it wasn't easy) and used toothpicks to hold it. I did this on Friday.

On Saturday, when we cooked it, I decided to try to cook it in the foil still. I cooked it for about 40 min at 350°F. I forgot the meat thermometer so I just went for a bit longer.

I like the idea of stuffed chicken for camping but doing it with cheese in the roll. As you can see in the below photo, it made a big mess. All of the cheese kind of steamed out and melted all over.

The flavor was still there, and pretty good. Just messy!


Seared Salmon w/ Everything Seasoning

Saturday, July 22, 2017, 10:35 AM

We made salmon for breakfast while camping (we planned it for dinner but issues got in the way). I did the mostly normal seared salmon but I was a bit lower on the temps because of the camper. We did it with Trader Joes Everything but the Bagel Sesame Seasoning Blend. It actually worked pretty well on Salmon. I would do that again for sure!


Chicken Satay

Wednesday, July 19, 2017, 09:01 PM

Meredith and I made chicken satay. We basically followed the recipe for the marinade, the sauce (easy one) and "relish" from Simple Thai Cooking. We actually followed the recipe pretty closely. I think the only major changes in the chicken were that we marinated it for about 12 hours while at work, and I just used the remaining marinade to brush. I figured it gets cooked enough. And we used orange juice instead of pineapple.

It wasn't clear, but we used low fat (but still canned) coconut milk. Also, the

We didn't use cilantro in the cucumber relish. It could have used a bit more time in there too.

Finally, just to note: we used home grown Thai Chili peppers. They were HOT!

We really liked it. It was pretty easy and delicious. Also it made a lot of extra sauce so next time, we can just defrost it.

Home grown Thai Chili Peppers The chicken

Red Lentil Spread on Toast

Tuesday, July 18, 2017, 09:07 PM

Meredith made red lentil spread and we had it on toast for dinner. She followed the linked recipe, but I think we need to add that you should overcook the lentils. They were a bit dry, but was otherwise still really good.

I had mine with some eggs too


Shrimp and Snow Pea Stir Fry

Tuesday, July 18, 2017, 08:53 PM

We made out typical Shrimp and Snow Pea Stir-Fry. There wasn't anything too special about this one. We did it with cauliflower rice and made enough for lunch.

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