Good Eats

[Akatsukami]

Chili Chicken Monterey

4 boneless, skinless chicken breast halves
1½ tsp. salt
¾ tsp. freshly ground black pepper
1 Tbsp. butter
8 oz. portobello mushrooms, sliced
2 jalapeños, seeded and chopped
1½ tsp. onion powder
½ cup shredded cheese[sup]1[/sup]

Pre-heat oven to 375°F. Place chicken in baking dish sprayed with cooking spray, season with salt and pepper, and bake for 30 minutes.

Melt butter in a skillet over medium-high heat; add mushrooms and jalapeños, sprinkled with onion powder, and sauté until mushrooms are brown.

Top chicken breasts with vegetable mixture and sprinkle with cheese.

[sup]1[/sup]You'd think with a name like "chili chicken Monterey" I'd have used Monterey jack cheese; in fact I used a blend of Mexican cheeses.

[Priya]

Are you fond of cooking?

[Akatsukami]

Yes; although my health sometimes precludes cooking, I generally cook at least once a week (making several portions each time, so that a lot of my meals are leftovers ) and often bake breakfasts or desserts.

[Anuj Dhawan]

Tasty!

When are we invited for the party then!?

[nicc]

I have bought 3 loaves of bread this year - one because I could not slice my home made loaf due to gout in my fingers and the other two times because I am not going to waste good fresh home made bread making breadcrumbs for bread sauce to accompany my roast chicken!

[Anuj Dhawan]

Chili Chicken Monterey

4 boneless, skinless chicken breast halves
1½ tsp. salt
¾ tsp. freshly ground black pepper
1 Tbsp. butter
8 oz. portobello mushrooms, sliced
2 jalapeños, seeded and chopped
1½ tsp. onion powder
½ cup shredded cheese[sup]1[/sup]

Pre-heat oven to 375°F. Place chicken in baking dish sprayed with cooking spray, season with salt and pepper, and bake for 30 minutes.

Melt butter in a skillet over medium-high heat; add mushrooms and jalapeños, sprinkled with onion powder, and sauté until mushrooms are brown.

Top chicken breasts with vegetable mixture and sprinkle with cheese.

[sup]1[/sup]You'd think with a name like "chili chicken Monterey" I'd have used Monterey jack cheese; in fact I used a blend of Mexican cheeses.

If you marinate the chicken in ginger for some time along with a little bit of mashed mint. I think the final product will taste much like I would make it! :slurp:

[Akatsukami]

Parmesan Chicken

8 boneless, skinless chicken breast halves
½ cup (1 stick) unsalted butter
⅔ cup dry unseasoned bread crumbs
½ cup grated Parmesan cheese
1½ tsp. freshly ground black pepper
½ tsp. garlic powder

Pre-heat the oven to 350°F. Mix together the bread crumbs, Parmesan cheese, pepper, and garlic powder.

Melt the butter over medium-low heat. Dip the chicken in the butter, coating both sides. Lay flesh side up in a greased baking pan. Sprinkle the bread crumb and cheese mixture on top of the chicken. Pour any remaining butter into the pan. Bake in the oven for 45 minutes.

[Anuj Dhawan]

Monday morning sounds promising!

[nicc]

Problem is: "cups" and "sticks" do not convert to ounces or grams. I wonder if Google is my friend?

Edit And are those American cups?

[Akatsukami]

Problem is: "cups" and "sticks" do not convert to ounces or grams. I wonder if Google is my friend?

Google probably is, but the Online Conversion website is even friendlier

Edit And are those American cups?

I don't think that there's officially such a thing as an "Imperial cup", but yes, I'm using U.S. customary measurements.

[Akatsukami]

Herbed Cicken

8 boneless, skinless chicken breast halves
½ cup mayonnaise
2 Tbsp. dried basil
2 Tbsp. oregano
1 Tbsp. garlic powder
2 tsp. salt
2 tsp. freshly ground black pepper

Preheat the oven to 350°F.

Spray a large baking pan with cooking spray. Mix all other ingredients to form a paste, and spread paste on top of chicken. Bake for 4-5 minutes per ounce weight per breast.

[Anuj Dhawan]

That sounds pretty easy to cook. I'll try that!

[Akatsukami]

Italian-Style Bangers and Mash

12 sausage links, about 4-5 oz. each (I used a combination of sweet Italian and country sausages)
1½ lbs. crimini and portobello mushrooms
2 green bell peppers
1 red bell pepper
1 yellow bell pepper
1½ Tbsp. onion powder
1½ tsp. garlic powder
1½ tsp. dried basil
1½ tsp. dried oregano
½ cup vermouth
Olive oil

Slice mushrooms, julienne peppers, and cut sausages in half. Brown sausages in a 5-quart saucier over medium heat; set aside. If the fat rendered from the sausages is not sufficient, add olive oil as needed. Add the mushrooms, sprinkle them with onion and garlic powder, and cook 3-4 minutes. Add the peppers, basil, oregano, and vermouth; cook for another 10 minutes. Return sausage to the pan, reduce heat to low, cover, and simmer 20 minutes. Serve with (of course ) mashed potatoes.

[Pradeep Singh]

Hi,

Do you sell these recipes professionally?

[Akatsukami]

Hi,

Do you sell these recipes professionally?

No; many of them are not my original creations (I tweak them for my and my roommate's tastes and needs, but I don't consider that sufficient change to make them original).

[Pradeep Singh]

Ok.