I totally stole this recipe from Rachael Ray

This picture cant be real.... it would be a better show though.

Chicken Marsala with Rice & Parmesan Bake

I've made it. It's easy. It's good.

Okay... so I read her magazine cover to cover. Bite me!

Ingredients:

2 tablespoons butter
10 ounces sliced mushrooms
1 1/2 tablespoons flour
1/2 cup marsala wine or white wine (MARSALA MARSALA)
1/2 cup heavy cream
2 tablespoons chopped flat-leaf parsley (I used dried)
Salt and pepper
1 cup long-grain rice
2 packed cups coarsely chopped rotisserie chicken (or boil a breast and chop)
2 tablespoons grated parmesan cheese (I used a lot more)

Cook it!

1. Preheat the oven to 350°. In a large skillet, heat the butter over medium-high heat until just melted. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the flour on top and stir in for 1 minute. Stir in the marsala and cream and simmer, stirring occasionally, until slightly thickened, about 3 minutes. Stir in 2 cups water, the parsley, 1 teaspoon salt and 1/2 teaspoon pepper.

2. In a greased 9-inch-by-13-inch casserole, spread the rice in an even layer; top with the chicken. Pour the mushroom gravy on top. Cover snugly with foil and bake until bubbly, about 35 minutes. Discard the foil, sprinkle the parmesan on top and bake for 5 minutes more.

Real men do eat quiche

I have some great childhood memories of my mom making quiche on special occasions. I always helped and I ALWAYS ate it.

This brought me to the conclusion the real men can eat quiche.

I am not quite sure where that absolutely stupid phrase came from, but I can tell you that if somebody won't eat this because of a dumb saying then they are definitely not a real man.

One thing I have learned is that you should try new things and not be limited by others' opinions.

As I said earlier, my mom would make this and I remember it quite fondly. Well, it's fantastic. I love this recipe.

But sorry mom, the student has surpassed the master on this one.

My quiche is better than yours.

My mother is as competitive as me and I am sure I will hear about this.

OK SO HERE GOES...

Ingredients:

Deep dish pie crust (buy the store one and save the hassle)

6-8 strips of bacon (Bacon tastes good - with a Cain from Kung Fu reference it all comes full circle)

1/2 cup of the green part of a green onion (chopped)

1 cup of cubed swiss cheese

1/4 cup parmesan

3 eggs (beaten)

1 1/2 cups cream

S&P


Cook it!

1. Preheat oven to 450


2. Cut bacon into tiny pieces and cook in skillet


3. Put the pie with tin in oven for 5 minutes


4. throw the green onion into the skillet with the bacon & grease


5. Once scallions are dark green and even a litle blackend remove from skillet


6. Put bacon and scallions on paper towels and squeeze to remove most of the grease


7. remove pie from oven


8. add cheese


9. beat eggs, cream, onions, scallions and S&P together


10. thrown into pie


11. 15 minutes in oven


12. reduce the temp in oven to 350


13. use a paper towel to remove excess oil that has risen to top (just blot)


14. cook until a knife comes out clean and top is browned a little


15. Its OK to use broiler for a minute

Dad's public service announcement: Bacon is good. Eat it often.

Ribstravaganza!!

So, it's Memorial Day weekend and I took the whole family to Ribstravaganza- one of the best parties every year.

I had't been since the twins were born.

The guy who holds it is an old work friend of mine. He started Ribtravaganza 7 years ago and he always goes all out for this Memorial Weekend mainstay. He starts smoking the ribs the day before the party--seriously. He doesn't mess around and I can tell you that they are as good as or better than any ribs I've ever had at a resturant.

I brought my jalepeno corn bread to the party. Just to give you an idea of what Ribstravaganza is all about, here are a few sections of the e-vite he sent out.

IT IS TIME FOR RIBSTRAVAGANZA VII The Pork-onomic Stimulation Plan
Times are tough (but well cooked PORK is TENDER and JUICY), we are all feeling it (PERVERT, watch where you’re putting your hands we’re talking about the Pork-onomy). I feel it is my duty (as High Exultant Grill Master and Leader of the Church Of Ribstravagance) to do my part to STIMULATE (get your minds out of the gutter, there will be no feather dusters or animal husbandry at RIBSTRAVAGANZA). This is a time to REJOICE and REVEL and forget about your troubles while basking in the glory of PORKDOM.

So, what does this really mean to you? If you have to ask, you are either a Ribstravagant Virgin, you’re just stupid, or perhaps all the drugs you did as a child are beginning to cause problems now that you are getting old. To have a successful Pork-onomic Recovery you need several things (a machine gun, a large bag full of unmarked bills, 3 quarts of motor oil, a can of starting fluid, a pair of bright orange overalls, swim goggles, ballet slippers, a pair of rubber gloves, roll of duct tape and a can of WD-40 for sure… nope, my bad, there I go again, confusing my plan to take over a small Central American country with my plan to STIMULATE the Pork-onomy).

Are LITTLE PEOPLE welcome at RIBSTRAVAGANZA?
Why yes, they are, but if they start drinking too much beer we will have to cut them off. We will also have a variety of yard work and light carpentry that they can do (power tools will be provided to any child over the age of 7. Children under 7 must bring their own power tools). Just kidding (but if they wanna work we can find something for them to do).

The kids loved the party. And no power tool injuries ruined the afternoon.

My crockpots a hussy

Dear Crockpot,

My feelings for you have grown over the past few months.

I always told people that I would never touch you because you are so easy and it would make me feel dirty. Now, I need to see you every so often to give me my fix. All I need to do is turn you on and add some bullshit and you always satisfy me.

I'm sorry to say this...you are still a hussy but I love you and can't wait to be with you again.

Love,

Chris

----------------------------------------------------

A little background... I met her last fall.

I entered the office chili cook off and the only rule was that you needed to use a crock pot. So I went to Target to buy one. I got the cheapest one since I was never going to use it again.

Turns out I was wrong... It just was too convenient, too easy. I immeditely fell in love.

Here is the first recipe aside from this chili I made and it was Fantastic. Try it!

Epilogue: I got second place in the contest-which PISSES ME OFF.

Corn Pablano Pizza

So, after a few years my cooking chops have become much better. I can actually make just about anything and it generally it turns out quite well.

Although, sometimes Kate likes it and I throw a total hissy fit and refuse to eat it since it didn't turn out the way I wanted.

I think I got this attitude from when I worked at a very famous DC restaurant and watched the chef and his sous chefs ply their trade.

I was the back bartender which means that I got to make the drinks that go out to tables when the people order them with their meal. I can tell you that I have served libations to the likes of Warren Christopher and many other important DC types. Trust me that they are very opinionated about their lunch drinks.

One time the kitchen was totally slammed for a Sunday brunch and I was asked to do some chopping of vegetables.... And got yelled at for a sub par performance. So once again, I'm not going to be beaten. I improved. I watched. I learned. Now I can julienne like a mofo!

Now to the recipe of the day.... Corn Pablano Pizza . I got it from Cooking Light but changed it a bit over the years.

Trust me, this is an amazing recipe. Its simple. No meat (although my brother calls me the ultimate carnivore). But I can tell you that once you try this you won't be able to dream about summer without having this.

Also, I like a little heat so I add some cayenne pepper to step 9.

Ingredients:

2 Pablano Peppers

Cooking Spray

1/2 cup of finely chopped green onion (the white parts are fine too)

2 cups of fresh corn (about 4 ears-trust me fresh is best and I'd grill it a bit first then shave it)

1 garlic clove (mined-or just go buy the jar of it and be done with it)

1/2 cup of 1% milk

2 large egg whites (if you're new to cooking, here's how to do this)

1 large egg

1/2 tsp salt & 1/2 tsp of pepper

1 cup of shredded cheddar cheese (sharp)

Pizza dough (I used Trader Joe's with herbs)

Cilantro finely chopped (to your taste)

Cook it!

1. Broil or grill the peppers until blistered (trust me-if they blacken a little then it only adds flavor).
2. At the same time grill the corn directly over the coals to brown it.
3. Put the peppers in a zip lock baggie for 10 minutes. Skin the pepper and remove seeds and ribs.
4. Chop finely.
5. Preheat the oven to 425. Roll the dough out into a square and place on a pan that has been floured.
6. Cook the dough until it is pretty firm and then remove for the next steps.
7. Coat a skillet with Pam or whatever and add the corn, green onion, garlic and saute until browned.
8. Stir in milk and cook about 2 minutes until the milk is pretty much gone
9. Mix eggs and salt & pepper in bowl and add peppers, corn, cheese, cilantro and then what was in the skillet to it.
10. Put it on top of the pizza and spread it out (the dough should be firm enough to rest directly on the grates in the oven and bake until browned and the bottom of the dough is crispy).
11. EAT.

HEY THERE

Im just getting this up and running. Give me until Monday to get my act together. Ive got some great things to say about cooking at home and having a family which doesnt allow time for gourmet cooking-but I cheat and make it make it that way anyway....Most of the time.