Archive for June, 2009

Chicken Fried Rice

Monday, June 22nd, 2009

Chicken Fried Rice is a tasty and simple dish to throw together that will please almost anyone.  Whether it’s just you or a troop full of hungries, this versatile recipe is ready to fulfill your evening meal needs.

Cooking with leftovers or going from scratch, your choice.

With many imaginatory ingredients in mind, (snow peas, chopped carrots, spinach leaves, mushrooms, peas…the possibilities are endless, really….why am I sticking with TWO?) I made this batch with several stalks of green onion and a bit of broccoli. Fresh broccoli would be the better choice, but I settled for some frozen broccoli cooked for a couple minutes in a tablespoon of water. The semi-crisp broccoli seemed to work out fine. I put it in the pan with the green onions and hot oil..

I cooked it on medium-high heat for a minute or so, then added the chicken..

and lastly the rice to stir fry for another couple minutes…

After two minutes, add the soy sauce and stir the ingredients around so all the rice is adequately covered. Then stir fry for another minute or so.

THEN…

dish into plates or bowls of your choice and watch silence unfold. ;)

Nothing was truly measured here and eggs were left out tonight, but here is the recipe in a couple variations:

  • Chicken Fried Rice for ONE
    • 2 eggs
    • 1 Tbsp. margarine
    • 1 tbsp. vegetable oil
    • 1 green onion, thinly sliced
    • 1 Cup cold cooked rice
    • handful of any leftover cooked meat, chopped small
    • 1 Tbsp. soy sauce
    • In skillet, on medium heat, melt margarine & lightly scramble egg. Remove egg from skillet & set on plate till later.
    • In same skillet, heat oil on high heat till very hot. Add green onions & stir 1 minute.
    • Lower heat to medium.
    • Add rice & meat. Stir fry until meat & rice are hot. (approximately 2 minutes)
    • Add soy sauce and scrambled eggs. Stir & fry 1 more minute.
  • Chicken Fried Rice
    • 4 eggs
    • 2 Tbsp. margarine
    • 2-3 tbsp. vegetable oil
    • 4 green onions, thinly sliced
    • 3-4 Cups cold cooked rice
    • 2 Cups cooked meat, chopped small
    • 3 Tbsp. soy sauce
    • Any other ingredients you choose.
    • In skillet, on medium heat, melt margarine & lightly scramble egg. Remove egg from skillet & set on plate till later.
    • In same skillet, heat oil on high heat till very hot. Add green onions & stir 1 minute.
    • Lower heat to medium.
    • Add rice & meat. Stir fry until meat & rice are hot. (approximately 2 minutes)
    • Add soy sauce and scrambled eggs. Stir & fry 1 more minute.

Review: Lay’s Kettle Cooked Maui Onion Potato Chips

Tuesday, June 16th, 2009

Ahh, kettle chips. Back in the day, I used to eat them thoughtlessly while enduring a meaningful sensation of roof-of-the-mouth-tear. The super crunchiness of kettle chips had a feeling and taste that were incomparable to anything else, even RRRuffles’ enervated ridges. The snack food possibilities in the early to late ’80s were somewhat unexciting, especially if you compare them with today, but I’m telling you…kettle chips were IT.

Well that was then, this is now.

Now I don’t like the roof-of-the-mouth-tear so much as I did when I was a kid. At least I don’t understand a feasible meaning for it. Cap’n Crunch cereals are almost off my eating list too. (if only it wasn’t so tasty right out of the box!) As far as food goes, if it rips the roof of my mouth, it better be darn good! The best even!

And that is where Lay’s Kettle Cooked Maui Onion Potato Chips come into play. Frito Lay you are truly a great maker of chips that I adore, but I know you are weak. Weak enough to not be a mouth-tearing disaster. I trust your product name as well as trusting a certain gentleness about your products. No offense, but you will never be Poore Brothers, and that is why I bought you.

Good call on my part.

Lay’s Kettle Cooked Maui Onion Potato Chips were not crunchatized as the Cap’n might do, but they were much crunchier than a regular potato chip. The Maui Onion flavor was gentle and satisfying with almost no fingertip residue. I would actually go so far as to say if Funyuns were a potato chip rather than a corn meal-based “onion flavored ring”, this would be the chip. So if you like Funyuns’ flavor, but prefer the texture of a kettle cooked chip, Lay’s Kettle Cooked Maui Onion Potato Chips may be the answer for you.

Frito Lay, you can’t fool me, but I will keep your Funyuns secret to myself.

[rating:3.5/5]

Macaroni Salad that will Cure a Case of the Mondays

Tuesday, June 2nd, 2009

Peter Gibbons: Hey, guys.
Michael Bolton: What’s up, G?
Peter Gibbons: Want to go to Chotchkie’s? Get some coffee?
Samir: Oh, it’s a little early.
Peter Gibbons: I gotta get outta here. I think I’m gonna lose it.

Female Temp: Uh-oh. Sounds like  somebody’s got a case of the Mondays.

Oh noes…a case of the Mondays is not good! Not on any day!

This macaroni salad on the other hand is good

Good enough to cure a case of the Mondays! (to those who don’t recognize the lines above, that was a quote snag from the movie Office Space.)

It’s so easy and has very pleasing results. Be gentle with the eggs unless you are a pro. If you don’t have a handy dandy egg slicer which, might I add, would not prevent you from having to slice the opposite direction anyways, then a patient hand is the key. Dice and cut the eggs how you please. None of the eggs will stay completely intact through the stirring process. Finely chop the celery stalks and green pepper too. Onion powder saves the day in this recipe, although some freshly cut red onion could add some more color and crunch.

Behold my chopped celery disguising as chopped green pepper and my beautifully yellow egg yolks next to their little chopped egg white pals.

Add 4 cups of mayo and you’re set.

I have never prepared macaroni salad before, so I misjudged mayo requirements while at the store. I also forgot my neat table for metric conversions and such so I thought this container would be plenty.  ;)

This container of mayo falls just short of 4 cups by the way.

But you know what? It’s Monday and it does not matter!

This makes a lot of salad, but if sealed properly could last up to 4 days in the refrigerator.

  • M-m-m-macaroni Salad
    • 1 lb. uncooked elbow macaroni
    • 6 hard-boiled eggs
    • 3 celery stalks, chopped
    • 1 green or red bell pepper, chopped
    • 4 C. real mayonnaise
    • 3 Tbsp. prepared yellow mustard
    • 1/2 tsp. salt
    • 1/4 tsp. pepper
    • 1/2 tsp. onion powder
    • Bring a pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes, until tender.
    • Drain and set aside to cool. (rinse with cold water and set aside)
    • In a large bowl stir together the eggs, celery and pepper.
    • In a small bowl stir together the mayonnaise, mustard, pepper, salt and onion powder.
    • Combine into the bowl with the eggs and vegetables and stir macaroni until well blended.
    • Cover and chill for at least 1 hour before serving.

I think this is the best macaroni salad I have ever eaten and I swear I’m not just saying that because I made it. I didn’t use level tablespoon measurements when dispensing the mustard, but I enjoyed the outcome. Four tablespoons of mustard must be when the magic happened. If you like the taste of mustard potato salad, then you’ll love over-lapping the three mustard tablespoons. I think I recreated that taste in macaroni salad form, but I liked it!

And with that, enjoy a Milton clip. That poor guy couldn’t even enjoy my M-m-m-macaroni Salad if he tried. Give the brother a slice of cake!!

[youtube]http://www.youtube.com/watch?v=kWp-Rj5o9uA[/youtube]

Hot Diggity Dog!

Monday, June 1st, 2009

Of all the simple to make foods that have been shown on whatsinmypot, I was shocked to think hot dogs weren’t featured anywhere.

I mean hot dogs! A fun, summertime food that is so easy to make, whether you are feeding yourself or a large group…fried, steamed, grilled or broiled, a piping hot dog in a warm roll is a tasty treat no matter how you top it.

I topped mine with a thin layer of mayo, shredded lettuce and salt & peppered tomato slices. Then, of course, mustard…a definite hot dog must.

Tasty!

And to accompany the dogs were some Bush’s Original Baked Beans.

One thing I will admit is liking to get the “prize” of the little lardish mystery bit in a can of beans. No one else really wants it. This can was extra intriguing when the mystery bit looked like bacon, not to be confused with Beggin’ Strips, which also look like bacon. I thought I was going to win with this fancy-looking bit of lard. Nope. The three sections on the right dissolved instantly when the chunk was placed on tongue. That fourth section was so odd. Odd enough to make me reference Beggin’ Strips once again. The fourth section was almost unchewable, but I think with persistence it would have gone down the throat. I didn’t stick with it long enough to completely know for myself because the flavor was bland.

Regardless, Bush’s Baked Beans are a tasty canned bean to satisfy a need for a quick side item. Just don’t eat the mystery bit!

And here is a video that I want to share not only because BBQ Pit Boys is a cool name, but because the video is as sedating as it is motivating. You’ll have to watch the video to see what I mean. In the end you are definitely hungry.

[youtube]http://www.youtube.com/watch?v=vBFI_pW8z9g[/youtube]

And a neat camping trick with hot dogs…

All you need is ten minutes, a knife and some roasting sticks. Cut the ends of each hot dog into quarters leaving about 1-1/2 to 2 inches in the middle uncut. You want to leave enough uncut to stick the fork in. Roast the dogs over the fire or hot coals in a grill. The “legs” will curl out as the hot dogs cook. You can also do them in the kitchen at home over a hot stove burner.

Last but not least, here is a recipe for barbequed hot dogs  that may be the change of pace your dogs are looking for, but you better have quite a few hungry mouths awaiting…

  • Barbequed Hot Dogs
    • 3/4 C. chopped onion
    • 3 Tbsp. butter or margarine
    • 1-1/2 C. chopped celery
    • 1- 1/2 C. ketchup
    • 3/4 C. water
    • 1/3 C. lemon juice
    • 3 Tbsp. brown sugar
    • 3 Tbsp. vinegar
    • 1 Tbsp. Worcestershire sauce
    • 1 Tbsp. yellow mustard
    • 2 – 8 count packages of  hot dogs
    • 16 hot dog buns, split
    • In a saucepan over medium heat, saute onion in butter until tender.
    • Add celery, ketchup, water, lemon juice, sugar, vinegar, Worcestershire sauce and mustard; bring to a boil.
    • Reduce heat; cover and simmer for 30 minutes.
    • Cut three ¼ inch deep slits on each side of hot dogs; place in a 2-1/2 quart baking dish.
    • Pour the sauce over the hot dogs.
    • Cover and bake at 350° for 40-45 minutes or until heated through.




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