skillet

Sautéed Chicken – another try

April 18, 2008 Food No comments ,

I tried the chicken again.  I had the Foster Farms chicken thawed and when comparing it to the size of my skillet, it was a bit much.

I forgot the salt and pepper – eating it now, its a bit bland – the salt and pepper are critical.  Instead of olives, I went for a combination of onions, a orange bell pepper and some water chestnuts.  They work nice in the mix, but with the chicken being bland – they help, but not enough.

I’ll have to remember to do this on the wok next time rather than the skillet.

All in all, it was just ok.

Peppers and Potatoes

March 2, 2008 Food No comments , ,

Its been awhile since I worked with the skillet.  I wanted something with some vegetable matter.  One of the first recipes I saw on PBS while getting ready to start cooking for myself on a regular basis was something that had potatoes and peppers and onions.  I wrote it down on an index card somewhere, but I’ve currently misplaced that.  Looking on I found this recipe.

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Lemon Pepper Sole

February 28, 2008 Food No comments ,

I’ve previously messed up thawing some of the meats in the freezer the other night.  I picked up some chicken fingers (and tossed them in a proper bag into the freezer rather than that saran wrapped foam tray) and a fillet of sole.

There was a recipe I saw that I thought I’d give a try.  In theory it asks for halibut, but there was none at the store so I went with another flat fish – sole.  Its either sole, catfish, or salmon and this isn’t a catfish or salmon recipe.

soleTake a serving (I made about two servings worth) and put it on the foil.  Drizzle 1 teaspoon of olive oil and 1 teaspoon of lemon juice over it.  Then 1/2 teaspoon of lemon pepper and 1/2 teaspoon of basil.  20 minutes at 450 degrees.

It worked quite nicely.  I’m thinking butter might be a better choice – something to try next time.  It crumbled a little as I pulled it out, but that wasn’t a bad thing.