It's a Micro World after all is a blog dedicated to discussing pretty much whatever I feel like. When I delve into scientific matters it will primarily be discussing microbiology (agricultural, bioenergy, and environmental focus). Otherwise, I'll probably ramble on about sports and life.
My posts are presented as opinion and commentary and do not represent the views of LabSpaces Productions, LLC, my employer, or my educational institution.
Please wait while my tweets load
I finally have some time to pay up on my Donor's Choose challenge. I made payment for Jade's generous donations to the cause, and then I went on a self-inflicted hiatus when Genomic Repairman was kind enough to donate his winnings to my kiddies as well. Thanks GR (and Brian who issued the challenge). In your honor, here are two more recipes.
Recipe #3 (TJ's Comfort Food)
Nacho Chicken Casserole
6 boneless chicken breasts, skinned, and excess fat removed
Bag of Doritos (a big bag)
Can of Cream of Chicken (15 ounces) *Can use Cream of Mushroom instead*
1 bag (8 ounces) Fiesta Blend Shredded Cheese *Any multi-cheese mix will do, preferrably spicy*
Onion, Paprika, Cumin (all optional)
1a. Grill the chicken breasts and cut into bite sized chunks (or shred).
1b. Cut a small slit into the Doritos bag to let air out. Then crush all the nachos into small bits.
2. Place a layer of nachos into the bottom of a 2 quart casserole dish.
3. Sprinkle some chili powder onto crushed nachos (can also put cumin or paprika and/or onion).
4. Lay a third of the chicken onto nachos.
5. Lay a third of the cream of chicken soup on chicken.
6. Cover nachos/chicken/soup with cheese.
7. Repeat two more times (steps 2 thru 6).
8. Put into oven at 350 degrees F for about 40 minutes.
9. Eat. Enjoy.
Recipe #4 (Italian Family Recipe)
Pizzaiola Steak (Bistecchine alla pizzaiola)
1 lb beef steaks, preferably rump or chuck (thinly sliced)
3 tbsp flour (for dredging) *If you want to use a spice mix instead ... try Nice Blends Texas Breading, made ironically enough in NYC*
3 tbsp olive oil
3 cloves of garlic, peeled and crushed
1 14ou can of plum tomatos, keep the juice, puree
2 tbsp chopped basil and/or parsley
salt and pepper to taste
1. trim any excess fat from steaks and notch the edges slightly (prevents them from curling during cooking). Pat the steaks dry with a papertowel and dredge lightly in the flour.
2. In a large frying pan heat 2 tbsp of olive oil and the garlic cloves. Cook the garlic until it is a light golden brown ... DO NOT burn your garlic. If it burns, start over ... burned garlic will ruin a dish. Once the garlic is browned add the steaks. Brown on both sides, then remove to a dish.
3. Add tomatoes to pan, add remaining oil, and fresh herbs. Season with salt and pepper. Cook over moderate heat for about 15 minutes. Return steaks to pan, stir to cover with sauce and cook for 4-5 minutes more.
4. Eat. Enjoy.
These dishes are easy to make, but taste awesome. Everyone who has ever had my pizzaiola steak swears I spent more time on it than I actually have. I take it as a compliment. Now you can too.
This post has been viewed: 254 time(s)