Day 36: Breakfast Skillet

This looked absolutely delicious when I saw this on: For The Love Of Cooking

Since school is over on Thursday and its a study day, nothing better then a breakfast skillet to energize us for finals!

What we thought:

We both really enjoyed this. I used Russet potatoes, omitted the bacon, and used green peppers. I rated this a 7/10. I had leftovers this afternoon and used ketchup and that made it an 8/10. Jimmy rated this an 8. That was my first time EVER making an egg over easy. I think I did pretty darn well for my first time!

Day 22: St. Patrick's Day Special: Corned beef and cabbage

Happy St. Patrick's Day! This will be my first St. Patrick's Day meal. I got this recipe from Rachael Ray.

2 packages corned beef in brine

2 fresh bay leaves

6 carrots, peeled and halved across

Celery heart, trimmed and halved across

4 small to medium yellow onions, halved

6 russet potatoes, peeled or whole Yukon gold potatoes, unpeeled

2 tablespoons extra virgin olive oil (EVOO)

Salt

1 teaspoon sugar, divided

1 head cabbage, cut into 6 wedges

In a large Dutch oven, place the corned beef, bay leaves and brine from the package and cook according to package directions.

About 45 minutes before the meat is done, add carrots, celery heart, onions and potatoes to another Dutch oven, add 2 inches of water, a drizzle of EVOO, some salt and a sprinkle of sugar. Top with cabbage, another drizzle of EVOO, salt and another sprinkle of sugar. Cover the pot, bring to a boil, reduce to low and steam for 45 minutes. Platter the vegetables alongside sliced corned beef.

What we thought:

Jimmy rated this a 8/10. I would rate this a 9/10. I've never cooked corned beef before and I had some complications with this meal. The recipe called for two dutch ovens. I don't even have one! I ended up putting the beef in the crock pot, cooked for 4 hours, and put the vegetables in a pot and let it steam for about an hour. It turned out great! Through all the confusion and adjustments, it ended up tasting good so thats why I would rate this a 9/10. I may make this again on a St. Patty's Day.

Day 14: Slow Cooked Honey -Lemon Chicken with Potatoes

I saw this on the Rachael Ray show. Here is her link for the recipe:http://www.rachaelrayshow.com/food/recipes/slow-cooker-meal-honey-lemon-chicken-potatoes/

I decided to go with this recipe because I am under the weather with a cold, so my energy is very limited, and the last thing I want to be doing is cooking. Since I am tired of Taco Bell, which Jimmy brings home, I can spend 10-15 minutes prepping a meal, and letting the slow cooker do the rest of the cooking.

What you will need:

• 8 bone-in, skin-on chicken thighs


• Salt and ground black pepper


• 1 1/2 pounds baby potatoes


• 1 small onion, chopped


• 2 to 3 cloves garlic, finely chopped or grated


• 4 to 5 sprigs thyme, leaves picked and chopped


• 2 lemons, thinly sliced


• 1/4 cup honey


• 1/4 cup chicken stock or water


• 
  


• To finish:


• Zest of 1 lemon, cut into strips


• 1/2 cup flat-leaf parsley, chopped


• 1/2 cup pine nuts, toasted

Get Cookin' ya'll!:

n a skillet, heat EVOO over medium-high heat. Season chicken with salt and pepper, and brown on both sides.

Scatter the potatoes, onion, garlic, thyme and lemon slices in the bowl of a crock pot. Season with salt and pepper. Lay the browned chicken over the veggies and drizzle with honey. Add stock, cover and cook, undisturbed, for 4 hours on high or 6-8 hours on low.

Serve each portion topped with a combination of lemon zest, parsley, toasted nuts and balsamic drizzle.

Our thoughts:

Jimmy said this was bland and I have to agree. I would never make this meal again. It was not eye pleasing nor did it please my tastebuds. I would rate this a 1/10.