Cast Iron!

I love food and love to cook so I am going to start posting weekly to biweekly stuff I make

For the first of my series will be a lemon pepper chicken with a light sauce.

INGREDIENTS
Two Cleaned chicken breasts (I sliced mine into bite sized)
½ cup of sun dried tomatoes
1 cup of sliced carrots
1/3 of cup sliced onions
1 or 2 cloves of garlic (sliced)
½ bushel of baby broccoli or broccoli (cleaned and cut)
½ cup of snow peas (sliced)
¾ of a cup of light cream
1 tbsp of butter
Lemon pepper (to taste)
Salt and pepper (to taste)

Sauté chicken in a deep pan with some olive oil.
1.    Reduce heat and add in all of the vegetables (stir frequently)
2.    Add S/P to taste
3.    Add L/P to taste
4.    When the veggies are tender add in the butter.
5.    Lastly slows stir in the cream.
6.    When the cream is at your desired thickness remove from heat and serve!

Cake Yo

I love you like I love cake.
Current mood: accomplished
Category: Food and Restaurants

This is by far one of the best deserts out there in opinion.

First we need our cake. I was lazy so I just used a box. Your standard cake in a box mix.

Second start with Pudding I use two kinds
Chocolate, and Chocolate fudge. You can use the instant stuff but i prefer to use the stove top versions.

Its not to hard. Just follow the box and you should be all set.

Once your cake has baked and cooled for an least an hour. Cut it into 2 in squares and place them in a glass dish. Spreading them evenly to leave space for the pudding to go.

Add the two puddings to the dish


Top with whipped cream or cool whip and broken Oreo cookies.

Serve chilled

Mothers day

Mothers day, and today I made something special just for her.

Roasted Tomatoes

6 large beefeater tomatoes, halved
2 garlic cloves, finely sliced
2 teaspoons honey
2 tablespoon balsamic vinegar
2 tablespoon olive oil
Salt and black pepper to taste
1 tablespoon chopped flat-leaf parsley

Preheat barbecue to 300°F/150°C or medium low heat.

Place tomato halves cut side up on a baking sheet or perforated
barbeque tray. Divide garlic slices between the tomatoes and place the
garlic slices on top of each tomato half. Drizzle with honey, vinegar
and oil. Season the tomatoes with salt and pepper.

Place the tray of tomatoes on the grill. Roast the tomatoes until very
soft and lightly charred (about 30 minutes). Remove tomatoes from the
grill and place on a serving platter. Sprinkle with parsley and
drizzle with remaining olive oil and balsamic vinegar.

Serve chilled or at room temperature.





pork tenderloins, silver skin removed
2 cup raspberries mashed
4 tablespoons balsamic vinegar
2 cup red wine
2 tablespoon brown sugar
2 tablespoons olive oil


Mix the cherries, vinegar, wine, port, sugar, and oil
together in a non-reactive bowl. Place the pork into a sealable
plastic bag and pour the marinade overtop. Place in the refrigerator
for 4-6 hours.

Preheat bbq to 350 degrees Fahrenheit

Remove pork from the fridge for the last 30 minutes of the marinating
process. Remove the pork from the marinade and set the marinade aside
for later. Pat the pork dry. Season the meat with kosher salt and
pepper.

Place marinade in sauce pan and cook over medium low heat until it
thickens and reduces to approximately one cup.

Place pork on bbq and grill for 5 minutes with lid up.

Baste pork with marinade once pork is almost cooked.

Zomg

Omg I need site content!