Tomato Basil chicken party!

Making:

Tomato basil chicken dinner

1 serving prepared

Here's what I have:

6 oz Boneless skinless chicken breast

1 small bunch Basil

2 tbsp Tomato paste

4.2 oz Roma tomato

6 oz Cauliflower

0.6 oz Shallot

0.9 oz Parmesan

1 oz Heavy cream

1/4 cup Veggie broth

Garlic salt

Salt/Pepper

Preparation:

The cauliflower was started first by boiling water in a small saucepan and the cauliflower was left to cook on medium low heat. These will be cooking for most of the prep time for the other ingredients. At the end it will be mashed up. Half of the parmesan and some shredded! basil will be added along with a tiny bit of garlic salt to taste.

While the cauliflower is cooking the chicken was cooked for 5 minutes per side. Once the chicken was finished it was placed on the plate and covered while the chunky tomato was being prepared.

To make the chunky tomatoes, The Roma tomatoes and shallots were added to the non-stick pan along with the broth. This was cooked until soft and then the tomato paste basil and garlic paste were added. Everything was mixed keeping the heat at medium, the heavy cream was added last.

The other half of the parmesan will go on top of the tomatoes.

The plate!

- Kris

Comments

Bacon butter!

Making: Today I'll be making bacon butter. Whenever I make bacon I save the grease. Now that I have enough it will be turned into batches of bacon butter. I used about 2.75 sticks of butter total. Cut into jars then I let them sit until the butter was close to room temperature. The bacon fat I have collected (Stored in the refrigerator) was heated in bits over a double boiler until liquified but not too hot. The melted bacon fat was poured over the butter. You can use a strainer to get rid of and chunky bits and then mixed until well incorporated. The smaller jars have just over 3 oz butter. The bigger jar has 4.3 oz butter. Here are the finished jars. These will be stored in the fridge and used to cook veggies and sear meats. You could also put herbs in the jar for different flavors. - Kris

Cooking by the Book 1: Orc Bacon

The Book: Dungeons & Dragons Heroes Feast the official D&D cookbook Making: Orc Bacon (modified) 2 servings prepared Here's what I have: 7 slices of thick-cut bacon 3 tablespoons light brown sugar 1 teaspoon fresh ground pepper 1 teaspoon garlic powder 1 tablespoon orange Ginger Spice 1 oz Veggie broth Preparation: The convection oven was preheated to 375 degrees on convection setting. The bacon was placed on a wrap set into a baking tray and placed into the oven for 8 minutes. While the bacon was cooking for the first 8 minutes I added the spices and veggie broth to a small pan and began to eat them up until I got a syrupy liquid. Once the eight minutes were up I brushed one side with the sauce and placed back into the oven for three minutes. This process was repeated by flipping and brushing the other side of the bacon before returning to the oven. Total cook time was 25 minutes The plate! ...

Orange ginger sesame burger with roasted veggies.

Making: Orange ginger sesame burger with roasted veggies. 1 serving prepared Here's what I have: Burger and topping mix: 1 tsp Orange Ginger Spice blend 2 tsp Scallion whites 1/2 tsp Concentrated beef stock 1 tsp Ginger paste 2 tbsp Tamari Gluten-free pretzel crumbs 1 tsp honey The rest: 5 oz Ground pork 2 tbsp Sesame seed 1/4 cup White onion 1/4 cup Russet potato 1/4 cup Carrot Scallion greens Preparation: Preheat oven to 425 degrees F. The ingredients for the topping and burger mix were placed in a food processor and blend it until well-mixed. Half will go into the patty and half to the topping. The patty: 1 tbsp of sesame seeds, gf crumbs and half of the mix was added to the ground pork. A patty was formed and set aside. The potatoes and carrots were drizzled in avocado oil and baked 425 degrees for 25 minutes. When the vegetables hit the 15-minute Mark of cooking I got a n...

A dang food blog

Search This Blog