Great Lakes Foodie » Cooking Light

Adobo Chicken

Great Lakes Foodie — Mon, 08 Feb 2010 01:11:38 +0000

Talk about a winner. This recipe turned out great! I had purchased a family pack of chicken thighs a few weeks ago. I split the package up into two smaller ones. I thawed out 8 thighs today with the intention of prepping up some leftovers for the upcoming workweek. The recipe starts off with browning the chicken in a non-stick pan with a little canola oil. I chose to use my enameled cast iron pot. I love the way it browns food and think it’s the best covered pot for this type of preparation. I don’t like to read reviews of recipes beforehand. Not that I don’t trust others. However, I want to make sure that I give a recipe an honest shot without bias. I read on myrecipes.com tonight several very positive reviews. Two weren’t so good. The reader made this recipe with chicken breast and found the sauce had disappeared quickly. Another reader wound up with burnt sauce. Though she didn’t indicate whether or not she was using chicken breast, my guess is that she was. Recipes that call for chicken thighs are usually looking for flavor, lengthy cooking times, etc. You’ll want to use chicken thighs for recipes that braise, stew, boil the chicken meat. Thighs will maintain a tender, juicy consistency.

Click on the recipe image for a link to source recipe.

Technorati Tags: Chicken, Cooking Light

Bacon, Onion, and Mushroom Pizza

Great Lakes Foodie — Sat, 30 Jan 2010 18:27:32 +0000

What better meal to have on Thursday TV night than pizza. I relish my Thursday evenings as they represent an injection of humor into my life and 80% of my workweek behind me. Another pic from the October Cooking Light issue, this sauceless pizza was actually quite good. I had a bit of laziness and bought pre-sliced mushrooms as the recipe called for. This clearly is going against my goal of sharpening my knife skills. It also resulted in a varying array of mushroom texture. Some pieces were quite uncooked, others cooked well, and even others shriveled and wrinkly!!! Lesson learned!!!

Check out the recipe on myrecipes.com

Bacon, Onion, and Mushroom Pizza

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Spice-Rubbed Pork Chops

Great Lakes Foodie — Sat, 30 Jan 2010 15:28:59 +0000

This quick dish was absolutely wonderful. The spice-rub forms a great crust on the top of your pork chop. The warming flavors of coriander and cumin paired really well with the garlicky sweet potatoes and lemon-scented green beans. I followed all of the side suggestions for this recipe.

Source: Cooking Light, October 2009

Recipe: Spice-Rubbed Pork Chops

Ingredients

2 (4 ounce) boneless pork loin chops
1/8 teaspoon garlic salt
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon brown sugar
1 1/2 teaspoons olive oil

Instructions

Heat a nonstick skillet over medium-high heat. Sprinkle pork with 1/8 teaspoon garlic salt. Combine spices and sugar in a shallow bowl. Sprinkle spice mixture over one side of pork.
Add oil to pan, swirl to coat.
Add pork to pan, spice side down. Cook 2 minutes until browned. Turn pork over, and cook 4 minutes or until done.

Quick Notes

Click on the recipe title for a link to a video of this dish on myrecipes.com

Cooking time (duration): 40

Meal type: supper

Quick hint on pork. I bought a full center loin in bag on sale at our local Pick ‘n Save. The pork loin was just after $16.00 after discount. I was able to cut 14 center-cut chops and 2 small pork roasts out of this piece of meat. I’m not sure I’ll ever buy pork chops pre-cut at the store again!

Technorati Tags: Cooking Light, Pick 'n Save, Pork