Baileys Foamed Cappucino

Alright, long time no talky. Here's the deal: I've been doing this for years and it really pissed me off when they brought out that commercial. Now that I've taken my head out of my ass, I realize it's a good thing it's out there so everyone can find out how fantastic this is. I have mastered this recipe and if I like you I will be glad to make you one.

Ingredients: Espresso beans, 1% milk, Baileys Irish Cream

Recipe:

1. Start your Cappucino machine and get it ready to foam.
2. Put two shots of Baileys in a glass and add one shot of milk.
3. Foam this mixture as directed by your machine. The trick is patience: take your time and it will turn out beautiful.
4. Make your shot of espresso using your machine.
5. Use a spoon and scoop the foam out and into your glass - poor remainder in (if room).

That's it. The trick with this is patience - make sure to take your time when foaming your milk/Baileys for best results.

Until next time:

Peace and much love to you.

Roasted Garlic & Pepper Asparagus, Barbeque Chicken and Roasted Rosemary Potatoes

I cooked a hell of a feast tonight! Spent hours doing it too. The potatoes recipe is already up, but here goes the rest.

Asparagus Recipe

1. Mince garlic and add Club House Roasted Garlic and Peppers seasoning.


2. Mix with Olive Oil in a bowl.


3. Place asparagus in glass cooking dish and baste with mixture.


4. Bake at 350 degrees for 15-20 minutes.

Chicken Recipe

1. Preheat barbeque and baste chicken with your choice of barbeque sauce.


2. Grill it! BAM!

Alternative Potatoes Recipe

1. Preheat oven and start roasting the garlic.


2. Use Club House Roasted Garlic and Peppers seasoning instead of rosemary.


3. The rest is the same.

Peace and much love to you.

Almost Famous Chicken

My housemate said this was the best chicken she ever had. I've had better myself and have made better myself, but this is some damn good chicken and it's easy. I cook this at least once a week.

Ingredients: Skinless/Boneless Chicken Breasts, Garlic, Extra Virgin Olive Oil, Club House Roasted Garlic and Peppers seasoning

Recipe

1. Mince and fry your garlic (put the stove on low to medium heat) in the Olive Oil, one tooth (my Mom gives me shit when I call it a clove or a bulb) per breast.
2. Cut your chicken into skinny pieces (not strips) and put it in the pan. Sear both sides (flip after 10-20 seconds), this ensures you keep your chicken juicy.
3. Add your Roasted Garlic and Peppers seasoning. I add a lot, but it depends on how much flavour you want in your chicken. That's it! Make sure your chicken is cooked all the way through.

Suggested wine: I really don't know these things, but I do know you want white wine. I like very dry wines like Chardonnay or a very dry Alsace Riesling. Thanks to Dani for teaching me all three things I know about wine.

Until next time:

Peace and much love to you.

Six-Minute Dill Potatoes

Honestly, I did this one night because I was starving and I didn't want to roast potatoes because they take 45 minutes. This is the easiest and possibly one of the most delicious recipes ever.

Recipe:

1. Put two red potatoes in a bowl. Feel free to poke holes in them with a fork, I don't but it's probably a good idea. Heat them on high in the microwave for 6 minutes.
2. Don't burn your hands, but cut them into bite sized pieces.
3. Add about two tablespoons of margerine into a bowl, then shake dill weed into the bowl - play it by ear.
4. Mix it all up and BAM!

Not even kidding, that's it. Delicious, easy, fattening - all the best things. Props to Dani for the original recipe.

Until next time:

Peace, and much love to you.

Honey Mustard Curry Chicken, Cooking Tips #2 & #3, and Cooking Rule #1

Cooking Tip #2: Make sure you always have dried spices and herbs like Rosemary Leaves, Oregano Leaves, Italian Seasoning, Fresh Black Pepper (key), Basil Leaves, & Medium Curry-Powder. You should also have Club House Roasted Garlic and Peppers, & Spicy Pepper Medley around. GARLIC SALT/POWDER SUCKS. It is a very lazy thing to use, and in my opinion doesn't even taste very good. ALWAYS USE FRESH GARLIC.


Honey Mustard Curry Chicken

Ingredients: Medium Curry-Powder, Chili Powder, French's Mustard, Billy Bee Honey, Chicken Breasts (always boneless & skinless) & of course Garlic and Extra Virgin Olive Oil.

Recipe:

1. Preheat the oven to 350 degrees. Start the garlic up (Olive Oil) in a glass pan in the oven when it's heated.
2. Take a little bowl and squirt about a teaspoon of mustard, then add about the same amount of honey. Taste it with your finger, figure out if you want it more or less sweet and add honey/mustard as needed (Big-ups to my housemate Kendra for the idea).
3. Add a touch of Chili Powder and a few touches of Medium Curry-Powder. Mix this up in the bowl - I play it by ear, just don't put too much (see Cooking Tip #3).
4. If you're digging the taste, you want to cut your chicken thin (not into strips) and baste it with your sauce.
5. Throw the chicken in your dish and put it in the oven. Play it by ear - should probably take 15-20 minutes. I haven't made this in a while so I'm unsure.

Cooking Tip #3: You can always add, you can never take away.

Cooking Rule #1: Watch your food. I just burnt something because I was writing this blog. Good job me!

Rosemary Potatoes & Cooking Tip #1

Alright, so I'm digging this whole blogging thing and whether or not anyone else reads it - I don't really care. This is my food blog. I consider myself a decent cook, but am always looking to get better and create new things whether they are new altogether or just new to me. For the past three days I have been procrastinating at night by cooking for no apparent reason. Yesterday I made a pizza which I would describe as boring and in need of cheese (I had none). The night before I made a chip dip and again it was decent, but lame and not completely homemade. I used this remaining half jar of Classico Vodka something-or-other sauce and added some (lots) garlic and diced tomatoes. Wouldn’t recommend it as it was boring and I only did it because I wanted a snack while watching the game (SJ vs. CGY).

So tonight I’m making my famous rosemary potatoes, but with an added twist. The usual recipe is as follows and is guaranteed to get a positive response from guests/random cute girls you bring home:

Cooking Tip #1: Go big or go home on the garlic. Seriously, man-up lady bug. You can never have too much garlic…okay, I’m sure you can, but it’d take a lot of effort. I generally use about one bulb of garlic per potato in this recipe.

Rosemary Potatoes

1. Mince up some garlic and when I say some, I always mean lots.

2. Chop your potatoes. I like to use red or white potatoes or even a combination of both. You need to go ahead and play it by ear on how many you need. Chop them up to nice bite-sized squares.

3. Throw the potatoes in a glass oven-safe bowl. Don’t pile them too high because they need to be mixed. Next sprinkle your minced garlic on top and then top off with rosemary. I used dry rosemary because it’s convenient, but I’m sure fresh is better.

4. Okay, now poor extra virgin olive oil (I use Colavita) such that you can cover the potatoes, but there isn’t a pool at the bottom of the dish.

5. Add some salt. Don’t put too much, you can always add to taste later – but make sure to put some on to bring out the flavour.

6. Now mix it all up and put it in the oven: bake at 350 degrees for approximately 45 minutes (3-4 potatoes). Make sure to mix every 15 minutes.

That’s that! Honestly one of the most delicious things you can make – and it’s vegan! Would you look at that! Even your cousin who doesn’t eat meat or dairy products and helped teach you how to cook potatoes in the first place can eat them! WOW!

Tonight I added a sweet potato to check it out (my housemate had one). I will post a picture eventually.

Recap:
1. Mince garlic
2. Chop potatoes
3. Mix together and add rosemary in oven-safe glass bowl
4. Colavita Extra Virgin Olive Oil
5. Salt (not too much)
6. Bake at 350 degrees, 45 minutes, mix every 15 minutes or so.

Peace and much love to you.