Showing posts with label mushroom. Show all posts
Showing posts with label mushroom. Show all posts
Sunday, February 6, 2011
Successful Experiment: Eggs in Bacon Baskets
Got a couple of updates for the blog today, and the first is to proudly show off our eggs-in-bacon-baskets! :D
Sunday, January 23, 2011
Successful Experiment: First Time Frying in the Cast Iron Pan
For my birthday this past September I had asked my parents to buy me a cast iron frying pan, and my hopes were to become a cooking expert with this "pro" tool. (laughs) After reading many different instructions on the 'net for seasoning this thing properly, we finally decided to DO it...IN DECEMBER!
We put it through only one 'round' of seasoning and time ran out and we just haven't gotten around to continuing for 5 more rounds. I've been reading that some people also say to just start using it (provided there's no rust in the cooking area), so today that's what I decided to do.
Today is Sunday, which is bacon 'n eggs day. I got the pan out, heated it up (I also read that there are two keys to preventing food from sticking; the pan has to be hot enough, and there has to be enough fat in there), and tossed the bacon in.
Once the bacon was done (and the fat was drained once part-way through), the eggs went in. Now I was pretty nervous about the eggs, because they would be much more likely to stick, so I kept a close eye on the grease and the heat. Luckily, they didn't stick all that much and I was able to lift off what did stick. Yay!
Then when the eggs came out, I added a couple more tablespoons of bacon fat and a bunch of sliced cremini mushrooms, and tossed those around for a few minutes. YUM.
In the end, the pan is free of stuck food and the oil just needs to be dumped. Then I'll wipe it down with paper towel and it'll be ready for next time.
W00t!
We put it through only one 'round' of seasoning and time ran out and we just haven't gotten around to continuing for 5 more rounds. I've been reading that some people also say to just start using it (provided there's no rust in the cooking area), so today that's what I decided to do.
Today is Sunday, which is bacon 'n eggs day. I got the pan out, heated it up (I also read that there are two keys to preventing food from sticking; the pan has to be hot enough, and there has to be enough fat in there), and tossed the bacon in.
Once the bacon was done (and the fat was drained once part-way through), the eggs went in. Now I was pretty nervous about the eggs, because they would be much more likely to stick, so I kept a close eye on the grease and the heat. Luckily, they didn't stick all that much and I was able to lift off what did stick. Yay!
Then when the eggs came out, I added a couple more tablespoons of bacon fat and a bunch of sliced cremini mushrooms, and tossed those around for a few minutes. YUM.
In the end, the pan is free of stuck food and the oil just needs to be dumped. Then I'll wipe it down with paper towel and it'll be ready for next time.
W00t!
Wednesday, January 19, 2011
Last Night's Dinner: Slow-Cooker Pork Roast with Onions 'n Stuff
Mmmm, so juicy and the FAT...OMG *drool*
After slicing, back into the pot it went...at least until hubby was home and ready to eat!
After slicing, back into the pot it went...at least until hubby was home and ready to eat!
Monday, October 25, 2010
Accidental Halloween Bat (Chicken) Goulash
In using up some produce, I accidentally made what could be a great family dinner for halloween:
+(Medium).JPG)
Sodium-free chicken broth (or water)
Two sweet potatoes, cubed
Head of purple cabbage, chopped
Carrots, sliced
Chicken (I used 10 thighs, skin on, bone in)
Mushrooms (the darker and ickier the better!)
Onions
Garlic
Seasonings of your choice (I used seasoned salt, sea salt, dry Italian seasoning mixture)
Bring all ingredients to a boil in your cauldron, then turn down to low and simmer for at least an hour.
+(Medium).JPG)
Sodium-free chicken broth (or water)
Two sweet potatoes, cubed
Head of purple cabbage, chopped
Carrots, sliced
Chicken (I used 10 thighs, skin on, bone in)
Mushrooms (the darker and ickier the better!)
Onions
Garlic
Seasonings of your choice (I used seasoned salt, sea salt, dry Italian seasoning mixture)
Bring all ingredients to a boil in your cauldron, then turn down to low and simmer for at least an hour.
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