It's a miracle that I can even write on this St. Patty's day. Fun has been had by all and will continue to be had for the rest of the night. It is quite literally impossible for it not to happen. Tonight's beverages are the very non-Irish Miller High Life, Stella Artois, and Crown Royal. Listening to the Dropkick Murphys and Floggin Molly are a tradition for most college students on St. Patrick's Day, which my assistants and I are taking very seriously.
So what is the meal? A fancy chicken cutlet salad, if there is such a thing. It's about time that I started to lose some mass, so salads are a daily thing. This salad is so easy that it could be done anytime you like, stored away and taken out of the freezer, practically anytime you want. So lets get started.
Ingredients:
chicken breasts
olive oil
2 eggs
bread crumbs
salad of choice
Parmesan cheese
Tofu cous
Step 1:
The first step is to cook the chicken cutlets. Put the eggs and bread crumbs in separate bowls. Pound the chicken breasts into flat pieces. Lay them in the egg, then the bread crumbs.
Step 2:
Place a skillet onto the oven with medium heat. Place each chicken breast on the pan after the breading process is complete
Step 3:
Prepare each plate while the chicken is cooking. Make sure that the chicken is flipped every two minutes, or until each side is golden brown.
Step 4:
Place the tofu cous on top of the salad.
Step 5:
When the chicken is done cooking place it in a separate pan or dish, and cut it into bite sized pieces. Place the chicken on top
Step 6:
Sprinkle some Parmesan cheese on top of the salad and enjoy!
Tuesday, March 17, 2015
Tuesday, March 3, 2015
The Healthiest Damn Salad I Could Eat
Is it really that hard to eat healthy every day? Yes, it indubitably is. God, do I hate eating a salad. Cultivating a six pack only happens in a veggie garden, not a beef garden. Unless you are some freak of nature, like I wish I was.
A ketogenic diet (low carb, high protein) is perfectly possible, but not as easy to do as stuffing your face with Mcdonalds every day, as the majority of America, if not the world has begun to do. Personally I do keto when I am on a cut, and eat whatever I want when I am on a bulk. Even though I'm on a bulk right now, this meal is very ketogenic, so I'll probably eat a metric ton of it.
This chicken salad is crazy healthy. So healthy I don't even want to eat it, but I will anyway for my readers. Because I have to do this heinous crime to my body, I shall make it as delicious as possible. It's just too bad my shipment of 521 BBQ sauce hasn't come in yet. Nectar of the South Carolina BBQ gods. Instead, I will be getting sauced on some low calorie liquor.
As most drunks on a diet will tell you, clear alcohols have less calories. Here are some general comparisons of calories per alcoholic beverage. Liquor 1.5oz = Wine 5oz = Light Beer 12oz = Beer 4oz. So tonight, I choose my trusty friend vodka to get the job done.
Ingredients:
Dark Leafy Greens
Veggies of Choice
Herbs/Spices
Chicken Breasts
Step 1.
Boil that chicken like nobody's business. Boiling is one of the healthiest ways of preparing chicken, and it is easy to shred into tiny pieces for a salad. Fill a pot just high enough to put the breasts in, but not let the fat boil over. For my pot, it's about two inches of water.
Step 2.
While you are boiling the chicken you can toss the greens and the veggies. Some people like to steam or grill their veggies, but I eat them raw to preserve the nutritional value.
Step 3.
When the chicken is done, rub some of your herbs and spices in it. I personally use thyme, basil leaves and a little cayenne.
Step 4.
Combine and enjoy!
A ketogenic diet (low carb, high protein) is perfectly possible, but not as easy to do as stuffing your face with Mcdonalds every day, as the majority of America, if not the world has begun to do. Personally I do keto when I am on a cut, and eat whatever I want when I am on a bulk. Even though I'm on a bulk right now, this meal is very ketogenic, so I'll probably eat a metric ton of it.
This chicken salad is crazy healthy. So healthy I don't even want to eat it, but I will anyway for my readers. Because I have to do this heinous crime to my body, I shall make it as delicious as possible. It's just too bad my shipment of 521 BBQ sauce hasn't come in yet. Nectar of the South Carolina BBQ gods. Instead, I will be getting sauced on some low calorie liquor.
As most drunks on a diet will tell you, clear alcohols have less calories. Here are some general comparisons of calories per alcoholic beverage. Liquor 1.5oz = Wine 5oz = Light Beer 12oz = Beer 4oz. So tonight, I choose my trusty friend vodka to get the job done.
Ingredients:
Dark Leafy Greens
Veggies of Choice
Herbs/Spices
Chicken Breasts
Step 1.
Boil that chicken like nobody's business. Boiling is one of the healthiest ways of preparing chicken, and it is easy to shred into tiny pieces for a salad. Fill a pot just high enough to put the breasts in, but not let the fat boil over. For my pot, it's about two inches of water.
Step 2.
While you are boiling the chicken you can toss the greens and the veggies. Some people like to steam or grill their veggies, but I eat them raw to preserve the nutritional value.
Step 3.
When the chicken is done, rub some of your herbs and spices in it. I personally use thyme, basil leaves and a little cayenne.
Step 4.
Combine and enjoy!
Tuesday, February 24, 2015
Blasted bean dip
What is it that makes a bean dip so enticing? Is it the smooth texture? Maybe the spicy kick. Everyone's got their own opinion on what makes a dip great. I value the health in my food, which influences my ingredient choices majorly.
For this bean dip I will be using some unhealthy ingredients, because why the hell not. I cook what I want!This is an excellent dish for a small gathering of friends or family. Tangy, simple, and slightly spicy, depending how creative you are with it. You can pretty much put whatever you want in it, but I keep mine relatively simple.
One could easily drink any alcoholic beverage with this meal, but I'm downing some whiskey. Personally I'm going for some Evan Williams Honey, while my plastered assistants are enjoying some Peach Benchmark No.8. This is a meal to be shared, much like alcohol is, so sharpen your friend making skills and enjoy the company.
Ingredients:
Refried beans
Black beans
Black/green olives
Mozzarella
Cayenne
Liquid queso
Refried beans
Black beans
Black/green olives
Mozzarella
Cayenne
Liquid queso
Step 1
Take out a medium sized, oven ready bowl. Layer out the refried beans flat in the bowl
Take out a medium sized, oven ready bowl. Layer out the refried beans flat in the bowl
Layer out the black beans on top of the refried. You can mix if you like, but I prefer to layer them. Place the bowl in a preheated 350° oven for 15 min to let the beans cook.
Step 3
Pull those beans out of the oven and add your black olives, green olives, or both if you're crazy like me.
Pull those beans out of the oven and add your black olives, green olives, or both if you're crazy like me.
Step 4
Next layer is the mozzarella. I bought some prepackaged shaved stuff, which I never recommend. Go get some mozzarella balls and experience Italy in your kitchen for anti-Christ's sake.
Next layer is the mozzarella. I bought some prepackaged shaved stuff, which I never recommend. Go get some mozzarella balls and experience Italy in your kitchen for anti-Christ's sake.
On top of that cheesy goodness add the liquid queso. I buy the spiced one to add some kick, but for even more sprinkle that cayenne onto it.
Step 5
Throw it back in the oven for another few minutes, until the cheese is nice and melted.
Throw it back in the oven for another few minutes, until the cheese is nice and melted.
Wednesday, February 18, 2015
plastered pollo parmesan
Classic Italian dishes hold a special place in mio cuore. I was raised in a very Italian town in New Jersey, surrounded by authentic Italian restaurants. the amount of compassion that goes into the flavors of Italian food is un-matched
Ingredients:
tomato sauce (or crush your own tomatoes)
2 chicken breasts
salt
2 eggs
1 cup italian seasoned breadcrumbs
1 cup grated parmesan
1/4 cup olive oil
garlic cloves, peeled and minced
thyme, basil, sage, cayenne, salt, pepper
skim mozzarella cheese, sliced
STEP 1
Start off with the sauce. If you have store bought sauce like me, heat it up in a pan over low heat while you prepare the chicken. You can add salt, pepper, garlic, basil, cayenne and onion to taste.
STEP 2
Use a meat hammer to pound the chicken breasts into submission. I mean until they are about 1/4" to 1/2" thick. You can add a pinch of salt to the breasts if you are so inclined to retain water in your stomach.
STEP 3
Next, prepare you breading in a small bowl. Add the breadcrumbs, grated parmesan, and a pinch of salt and mix. In a seperate bowl whisk your eggs together.
STEP 4
Heat up 1/4 cup of olive oil in a pan over medium heat. Dip the chicken breasts in the eggs, then the breading mix, and then drop in the oil. Let the breasts cook until golden brown, flipping every minute or so. You can tell when they are crispy enough by dragging a fork across the top and listening to the delicious crispness. It generally takes 4 minutes per side.
STEP 5
Put chicken breasts in the sauce pan and put 2 or 3 slices of mozzarella on top of each cutlet. Cover the skillet until the mozzarella is melted. Add more basil, sage, thyme to desired effect.
Ingredients:
tomato sauce (or crush your own tomatoes)
2 chicken breasts
salt
2 eggs
1 cup italian seasoned breadcrumbs
1 cup grated parmesan
1/4 cup olive oil
garlic cloves, peeled and minced
thyme, basil, sage, cayenne, salt, pepper
skim mozzarella cheese, sliced
STEP 1
Start off with the sauce. If you have store bought sauce like me, heat it up in a pan over low heat while you prepare the chicken. You can add salt, pepper, garlic, basil, cayenne and onion to taste.
STEP 2
Use a meat hammer to pound the chicken breasts into submission. I mean until they are about 1/4" to 1/2" thick. You can add a pinch of salt to the breasts if you are so inclined to retain water in your stomach.
STEP 3
Next, prepare you breading in a small bowl. Add the breadcrumbs, grated parmesan, and a pinch of salt and mix. In a seperate bowl whisk your eggs together.
STEP 4
Heat up 1/4 cup of olive oil in a pan over medium heat. Dip the chicken breasts in the eggs, then the breading mix, and then drop in the oil. Let the breasts cook until golden brown, flipping every minute or so. You can tell when they are crispy enough by dragging a fork across the top and listening to the delicious crispness. It generally takes 4 minutes per side.
STEP 5
Put chicken breasts in the sauce pan and put 2 or 3 slices of mozzarella on top of each cutlet. Cover the skillet until the mozzarella is melted. Add more basil, sage, thyme to desired effect.
Wednesday, February 11, 2015
Banjaxed Buffalo Burger
Buffalo buffalo Buffalo buffalo buffalo buffalo Buffalo buffalo. Understand? No, that's alright, you came here to cook not to learn.
Bison meat is leaner than beef, meaning it has less fat and more protein. It is excellent if you are on a low-fat diet. For those lucky enough to live near a bison farm, such as myself, it is an excellent alternative for healthy living.
Bison goes better with red wines that have a woody flavor such as Merlot and Mourvedre. Cabarnet and Dolcetto also go well. If you are looking for a liquor, a nice Vodka such as Belvedere or Whiskey (Bourbon, Scotch) are always a nice choice. For this recipe I am enjoying a fine Whiskey, while my assistant scarfs down a cheap red. There's some debate over whether expensive wines are actually better, preference is key.
Down to Brass Tax,
Ingredients:
Buns
Cheese
Bacon
Spices/Herbs (Thyme, Ceyenne)
Large Egg(s)
Spinach
Ground Bison
Olive Oil
STEP 1
Cut your big ol' buns in half and top with your cheese. I am using Pavino, an artisan Wisconsin cheese. Set that aside for toasting later on.
STEP 2
Let that pork belly sizzle. It's important to run your bacon under cold water so it doesn't bunch up while you cook it. Fry it on a skillet or frying pan over low-medium heat until ultra crisp. Soggy bacon makes people cry, so drain it on some paper towels and put them aside.
STEP 3
Oh Buffaloooo. Next is to form your bison patties. Some people are only going to be able to find frozen bison, which means you will have to defrost it. This is quickly done in a microwave for 1.5 minutes. The same amount of time for one to lose their cooking soul.I will be forming two patties and adding a pinch of Thyme and Cayenne. Enough to taste, but not overpower the bison.
Unfortunately, I do not have a grill available and will be pan-frying my burgers. Coat the pan with some olive oil and fry the patty over medium heat. Flip every minute until almost done. Remove pan from heat and cover to let the meat continue to cook.
STEP 4
Put your broiler on high and toast the cheese into the buns. Toast to your own preference.
While the broiler is heating up it is a good time to fry your egg(s) You can use some of the left over bacon fat/olive oil/ or butter for the pan.
STEP 5
Assembly. Slap that beautiful meat between those buns and chow down till your heart bursts with joy. I add some amazing baby spinach and bbq sauce to my burgers, while my banjaxed assistant takes it straight and passes out in a food coma.
Thanks for reading!
Bison meat is leaner than beef, meaning it has less fat and more protein. It is excellent if you are on a low-fat diet. For those lucky enough to live near a bison farm, such as myself, it is an excellent alternative for healthy living.
Bison goes better with red wines that have a woody flavor such as Merlot and Mourvedre. Cabarnet and Dolcetto also go well. If you are looking for a liquor, a nice Vodka such as Belvedere or Whiskey (Bourbon, Scotch) are always a nice choice. For this recipe I am enjoying a fine Whiskey, while my assistant scarfs down a cheap red. There's some debate over whether expensive wines are actually better, preference is key.
Down to Brass Tax,
Ingredients:
Buns
Cheese
Bacon
Spices/Herbs (Thyme, Ceyenne)
Large Egg(s)
Spinach
Ground Bison
Olive Oil
STEP 1
Cut your big ol' buns in half and top with your cheese. I am using Pavino, an artisan Wisconsin cheese. Set that aside for toasting later on.
STEP 2
Let that pork belly sizzle. It's important to run your bacon under cold water so it doesn't bunch up while you cook it. Fry it on a skillet or frying pan over low-medium heat until ultra crisp. Soggy bacon makes people cry, so drain it on some paper towels and put them aside.
STEP 3
Oh Buffaloooo. Next is to form your bison patties. Some people are only going to be able to find frozen bison, which means you will have to defrost it. This is quickly done in a microwave for 1.5 minutes. The same amount of time for one to lose their cooking soul.I will be forming two patties and adding a pinch of Thyme and Cayenne. Enough to taste, but not overpower the bison.
Unfortunately, I do not have a grill available and will be pan-frying my burgers. Coat the pan with some olive oil and fry the patty over medium heat. Flip every minute until almost done. Remove pan from heat and cover to let the meat continue to cook.
STEP 4
Put your broiler on high and toast the cheese into the buns. Toast to your own preference.
While the broiler is heating up it is a good time to fry your egg(s) You can use some of the left over bacon fat/olive oil/ or butter for the pan.
STEP 5
Assembly. Slap that beautiful meat between those buns and chow down till your heart bursts with joy. I add some amazing baby spinach and bbq sauce to my burgers, while my banjaxed assistant takes it straight and passes out in a food coma.
Thanks for reading!
Bio
Hello world, my name is Chris Sokol. Welcome to my blog! I am a Junior Transportation design student at the College for Creative Studies in Detroit MI. Throughout my days, I think of interesting and innovative design solutions for everyday products and transportation. One of my secret passions though is cooking. I have years of experience in the kitchen, and always try to do something interesting. So if you please, join me in cooking fantastic, healthy meals that will transform your tastebuds.
Subscribe to:
Comments (Atom)