I've made this chicken a couple of ways, one of which was in a toaster oven. That's right, you heard me, a toaster oven. What can I say? When your gas company stands you up and your oven hasn't been operational since you've moved in, a person's gotta improvise. Don't judge.
The basics of this chicken dish are these: butter, bite-sized pieces of boneless skinless chicken breast, seasonings, and vegetables. The best part of this recipe is that you can do it on the stove top in a frying pan, or in the oven. Or toaster oven, if you're in to Jerry-Rigging things like me.
Ingredients
-butter, enough to cover the bottom of the pan or dish
-boneless skinless chicken breast, cut into bite-sized pieces
-seasonings of your choosing
suggestions: salt and pepper, adobo, rosemary, basil
-vegetables, chopped
suggestions: onions, tomatoes, peppers
Directions
Stovetop
Turn the heat up to medium high. Add seasonings to chicken. A good way to do this is the "shake n' bake" method: put the dry ingredients and cut up chicken together in a plastic bag, and shake. Add butter to the pan, and let it melt. Add the seasoned chicken and veggies to the pan. Let the chicken and veggies cook together, stirring occasionally. Serve warm, and enjoy!
Oven
Preheat the oven to 350 degrees. Let the pan sit in the oven for a minute or two, to heat it up a bit. Season chicken as described above. Take the pan out of the oven, and put butter in it, letting the butter melt in the warm pan. Add the seasoned chicken and any veggies you want. Let the chicken bake for about 10 minutes, checking occasionally to make sure it's fully cooked. Serve warm, and enjoy!
This chicken recipe is so easy I made it up by accident. And it's super quick to make a serving for one or two people in the toaster oven. Hey, maybe you could make it and serve it with the delicious savory puff pastry that you've already mastered from the first post! Sounds tasty, doesn't it?
Happy cooking!
Monday, August 24, 2009
Thursday, August 20, 2009
Welcome
Welcome to Das Schmeckt!
Here is where I will be recording all of my food-making experiments and adventures. I hope that by keeping tabs on what I'm doing, I'll be able to create tasty variations on all kinds of deliciousness. And, hopefully, they'll all taste good...schmeckt das ganz lecker!
And! To get the ball rolling, we'll start right now!
There is a certain formula I've been using lately. I discovered it in the Washington Post, but it's taken on a life of its own now. The formula goes as follows: tasty stuff+puff pastry folded into a pouch+baked in oven=CRAZY DELICIOUS. The variations are endless, which is why I refer to it as a formula rather than a recipe. I made two versions of these puff pastry treats last night, and both ended up ganz lecker.
SAVORY
Ingredients:
-two sheets puff pastry dough
-one half of a large tomato, chopped fairly small
-fresh basil, diced
-cheese of your choosing, grated. I used sharp cheddar, but mozzarella or another cheese with nice, savory flavor would work just as well.
-garlic salt
Directions:
Preheat oven to 350 degrees. Let puff pastry thaw. Cut puff pastry sheets into four even squares each, making eight squares in total. Place a fairly equal amount of tomato, basil, and cheese in the center of each square. Sprinkle garlic salt on top. Fold the pastry together - fold up the corners and pinch together, then pinch the sides together sealing the "pouch." Wetting fingers with water helps seal the dough better, but is not necessary. Place on a slightly greased cookie sheet and bake 15-20 minutes or until golden brown. Serve warm.
SWEET
Ingredients:
-two sheets puff pastry dough
-four to six strawberries, chopped
-white chocolate chips
-cinnamon sugar
Directions:
Preheat oven to 350 degrees. Let puff pastry thaw. Cut puff pastry sheets into four even squares each, making eight squares in total, OR Cut into thirds, making 18 squares total. Place a fairly equal amount of strawberries and white chocolate in the center of each square. Sprinkle cinnamon sugar on top. Fold the pastry together - fold up the corners and pinch together, then pinch the sides together sealing the "pouch." Wetting fingers with water helps seal the dough better, but is not necessary. Place on a slightly greased cookie sheet and bake 15-20 minutes or until golden brown. Serve warm.
Note: The pastries will likely separate slightly during the baking process. This is to be expected, and doesn't effect the taste of the pastries at all.
These pastries are a great side dish/dessert, and can even be the main course of a meal depending on the ingredients. I plan on trying a meat version soon, I'll make sure to record how it turns out. So it's goodbye for now my fellow food-venturers; see you next time, and until then, I hope all your experiements schmeckt lecker!
Here is where I will be recording all of my food-making experiments and adventures. I hope that by keeping tabs on what I'm doing, I'll be able to create tasty variations on all kinds of deliciousness. And, hopefully, they'll all taste good...schmeckt das ganz lecker!
And! To get the ball rolling, we'll start right now!
There is a certain formula I've been using lately. I discovered it in the Washington Post, but it's taken on a life of its own now. The formula goes as follows: tasty stuff+puff pastry folded into a pouch+baked in oven=CRAZY DELICIOUS. The variations are endless, which is why I refer to it as a formula rather than a recipe. I made two versions of these puff pastry treats last night, and both ended up ganz lecker.
SAVORY
Ingredients:
-two sheets puff pastry dough
-one half of a large tomato, chopped fairly small
-fresh basil, diced
-cheese of your choosing, grated. I used sharp cheddar, but mozzarella or another cheese with nice, savory flavor would work just as well.
-garlic salt
Directions:
Preheat oven to 350 degrees. Let puff pastry thaw. Cut puff pastry sheets into four even squares each, making eight squares in total. Place a fairly equal amount of tomato, basil, and cheese in the center of each square. Sprinkle garlic salt on top. Fold the pastry together - fold up the corners and pinch together, then pinch the sides together sealing the "pouch." Wetting fingers with water helps seal the dough better, but is not necessary. Place on a slightly greased cookie sheet and bake 15-20 minutes or until golden brown. Serve warm.
SWEET
Ingredients:
-two sheets puff pastry dough
-four to six strawberries, chopped
-white chocolate chips
-cinnamon sugar
Directions:
Preheat oven to 350 degrees. Let puff pastry thaw. Cut puff pastry sheets into four even squares each, making eight squares in total, OR Cut into thirds, making 18 squares total. Place a fairly equal amount of strawberries and white chocolate in the center of each square. Sprinkle cinnamon sugar on top. Fold the pastry together - fold up the corners and pinch together, then pinch the sides together sealing the "pouch." Wetting fingers with water helps seal the dough better, but is not necessary. Place on a slightly greased cookie sheet and bake 15-20 minutes or until golden brown. Serve warm.
Note: The pastries will likely separate slightly during the baking process. This is to be expected, and doesn't effect the taste of the pastries at all.
These pastries are a great side dish/dessert, and can even be the main course of a meal depending on the ingredients. I plan on trying a meat version soon, I'll make sure to record how it turns out. So it's goodbye for now my fellow food-venturers; see you next time, and until then, I hope all your experiements schmeckt lecker!
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