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foodie craziness
Nov. 22nd, 2009 08:22 amI'm in experimental recipe mood today! Breakfast came out well, in as much as it was just a hardboiled egg, mashed up with mayonnaise and mustard and a chopped green onion for faux egg salad, spread over a dinner roll, with a side of cottage cheese (dear self - 1% store brand cottage cheese tastes like ASS. v_v)
The real experiment is going to be what I'm cooking for lunches next week. Here's the recipe so far, as it's been popped into the crock pot:
1 lb. boneless chicken, chopped up into bite sized pieces
1 bag coleslaw shredded cabbage (which has shredded carrots in it too... eh, whatever)
1/2 cup cooking white wine
1/4 cup lemon juice
1 shot sweet tea vodka
3 Tbsp butter
dark brown sugar
salt, pepper, garlic powder, onion powder
In a small (2quart?) crockpot:
brown the chicken in a few tablespoons of oil. layer half the bag of cabbage on the bottom. Cover with chicken pieces. sprinkle chicken with spices. If you still have room, add more cabbage to the top of the pot. Top with cut up chunks of butter (mine was frozen) and a layer of brown sugar (I'm not sure how much - not too thick, just sort of loosely covered. maybe 1/4 cup loosely packed?) Mix the wine, lemon juice and vodka - pour over everything. Cover and set on low and walk away.
I'll go back later to stir it and see what needs adding for flavor. I'm anticipating a sort of sweet and sour and alcoholic lemon chicken. Maybe. We'll see! This is experimental, after all! More reports later, when I know what it's doing.
Edit #1 - ahhahaha, I forgot how much cabbage cooks down! Added the rest of the bag of cabbage in after stirring it around, as there was room. Plenty of sauce forming at the bottom. Sauce is surprisingly sweet&sour TASTY. Yay!
Edit #2 - mostly successful! The sweet vs sour wasn't blending very well - taking a bite was OMGSWEET! followed by OMGSOUR! aftertaste. No middle ground. So I dredged all of the chicken and cabbage out of the pot, poured the sauce into a pan on the stove, added in about a teaspoon of ground ginger and a dash of cinnamon and a glug (yes, that's my technical term =P) of thai sweet-chili sauce, whisked it all around, added some corn starch to thicken it up, and tada! Not really "lemon", per se, but a decent sweet and sour oriental sauce that I poured over the chicken and cabbage and put the whole mess over rice. Works for me. ^_^
The real experiment is going to be what I'm cooking for lunches next week. Here's the recipe so far, as it's been popped into the crock pot:
1 lb. boneless chicken, chopped up into bite sized pieces
1 bag coleslaw shredded cabbage (which has shredded carrots in it too... eh, whatever)
1/2 cup cooking white wine
1/4 cup lemon juice
1 shot sweet tea vodka
3 Tbsp butter
dark brown sugar
salt, pepper, garlic powder, onion powder
In a small (2quart?) crockpot:
brown the chicken in a few tablespoons of oil. layer half the bag of cabbage on the bottom. Cover with chicken pieces. sprinkle chicken with spices. If you still have room, add more cabbage to the top of the pot. Top with cut up chunks of butter (mine was frozen) and a layer of brown sugar (I'm not sure how much - not too thick, just sort of loosely covered. maybe 1/4 cup loosely packed?) Mix the wine, lemon juice and vodka - pour over everything. Cover and set on low and walk away.
I'll go back later to stir it and see what needs adding for flavor. I'm anticipating a sort of sweet and sour and alcoholic lemon chicken. Maybe. We'll see! This is experimental, after all! More reports later, when I know what it's doing.
Edit #1 - ahhahaha, I forgot how much cabbage cooks down! Added the rest of the bag of cabbage in after stirring it around, as there was room. Plenty of sauce forming at the bottom. Sauce is surprisingly sweet&sour TASTY. Yay!
Edit #2 - mostly successful! The sweet vs sour wasn't blending very well - taking a bite was OMGSWEET! followed by OMGSOUR! aftertaste. No middle ground. So I dredged all of the chicken and cabbage out of the pot, poured the sauce into a pan on the stove, added in about a teaspoon of ground ginger and a dash of cinnamon and a glug (yes, that's my technical term =P) of thai sweet-chili sauce, whisked it all around, added some corn starch to thicken it up, and tada! Not really "lemon", per se, but a decent sweet and sour oriental sauce that I poured over the chicken and cabbage and put the whole mess over rice. Works for me. ^_^
