I just made this up today. It was sort of an "I need to think about dinner, but don't want to think too much...what do I have on hand" recipe. And the cheesy chicken crock was born.
3-4 boneless, skinless chicken breasts
1 can cream of celery
1 can cream of chicken
1 can cheddar cheese soup
Some sort of liquid: 1/2 cup chicken broth, a beer, 1/2 glass of white wine, or water (I have discovered due to the cheese soup, the casserole tends to get thick and sticky).
A few cloves of garlic
Chopped celery...probably around 1/2 cup
1 cup uncooked rice
Spices: garlic salt, black pepper, cayenne pepper, paprika, onion powder
Put rice and chicken in the crock pot. Add spice. Mix soups in. Add garlic and celery.
Cook over low heat until chicken is tender and shreddable. (4-6 hours depending on how many chicken breasts, and if they are frozen or fresh to start with). Serve!
Enjoy!
~The Nonconformist Cook
Sunday, February 28, 2010
Wednesday, February 24, 2010
Whatcha Got stir fry
Stir frys are always easy to do and great to use up leftover veggies and meat. I always keep some "Asian" vegetables on hand as well. Open up your pantry, freezer, and look at "whatcha got."
Meat: chicken, pork, beef, (you could probably use shrimp too) cut into bite-sized cubes
Veggies: onion, carrot, celery, garlic, water chestnuts, bamboo shoots, baby sweet corn, bean sprouts, bell peppers, snap peas, broccoli, etc.
Chop onion and garlic-saute in a wok or large pan (over medium heat) until soft. Add meat. Saute until meat is browned. Add sauce: soy sauce, teriyaki sauce, stir fry sauce (whatever you have on hand). Fresh or ground ginger makes an excellent addition! Pour some over the mixture to coat. Once meat is almost done, throw in your veggies. Remember if you are using frozen veggies, those will instantly cool the mixture down. Keep over medium heat so the sauce starts bubbling, and making veggies soft.
To serve: make some rice (brown, Jasmine, white, etc.) or some sort of Asian noodles (Chow mein, egg noodles, etc). Serve meat/veggie stir-fry over rice or noodles.
Enjoy!
~The Nonconformist Cook
Meat: chicken, pork, beef, (you could probably use shrimp too) cut into bite-sized cubes
Veggies: onion, carrot, celery, garlic, water chestnuts, bamboo shoots, baby sweet corn, bean sprouts, bell peppers, snap peas, broccoli, etc.
Chop onion and garlic-saute in a wok or large pan (over medium heat) until soft. Add meat. Saute until meat is browned. Add sauce: soy sauce, teriyaki sauce, stir fry sauce (whatever you have on hand). Fresh or ground ginger makes an excellent addition! Pour some over the mixture to coat. Once meat is almost done, throw in your veggies. Remember if you are using frozen veggies, those will instantly cool the mixture down. Keep over medium heat so the sauce starts bubbling, and making veggies soft.
To serve: make some rice (brown, Jasmine, white, etc.) or some sort of Asian noodles (Chow mein, egg noodles, etc). Serve meat/veggie stir-fry over rice or noodles.
Enjoy!
~The Nonconformist Cook
Thursday, February 18, 2010
I don't do mornings casserole
For a simple throw-it-together breakfast, whether you're expecting family for breakfast, or know you'll be too hungover in the morning to make something, this is a casserole that is easy to make, and easy to modify, depending on your tastes.
Frozen hash browns (once again, amount depends on how many you're feeding)
Eggs - probably 6-12, depending on size of casserole
Veggies: mushrooms (I'm not a fan, but if you like 'em, add 'em!), chopped bell peppers, chopped onion...and whatever else you want!
Meat: cook some sausage, bacon, ham, or chorizo
Cheese: whatever type you like. Mix it in the mixture, or just throw it on top while it's cooking. Up to you.
Sauces: if you like it spicy, throw some Tabasco in...
Toppings: cheese, green onions, left over bacon bits or meat
Preheat oven to 350.
Layer a casserole dish with the hash browns (about half of the pan); mix veggies and cooked meat together, then pour egg, spices, sauces, cheese into the veggie/meat mixture. Mix well. Pour egg/veggie/meat/cheese mix over the hash browns. Add toppings.
The casserole is best if made the night before, but still good the morning of!
Put it into the oven for about 30 min to 1 hour (depends on how large a casserole you're making). It should be done when the top is golden and bubbly.
Let sit about 5-10 minutes after it's done, then serve.
Serving suggestions: salsa, more cheese, sour cream, green onions, avocado...whatever you desire!
Enjoy!!
~The Nonconformist Cook
Frozen hash browns (once again, amount depends on how many you're feeding)
Eggs - probably 6-12, depending on size of casserole
Veggies: mushrooms (I'm not a fan, but if you like 'em, add 'em!), chopped bell peppers, chopped onion...and whatever else you want!
Meat: cook some sausage, bacon, ham, or chorizo
Cheese: whatever type you like. Mix it in the mixture, or just throw it on top while it's cooking. Up to you.
Sauces: if you like it spicy, throw some Tabasco in...
Toppings: cheese, green onions, left over bacon bits or meat
Preheat oven to 350.
Layer a casserole dish with the hash browns (about half of the pan); mix veggies and cooked meat together, then pour egg, spices, sauces, cheese into the veggie/meat mixture. Mix well. Pour egg/veggie/meat/cheese mix over the hash browns. Add toppings.
The casserole is best if made the night before, but still good the morning of!
Put it into the oven for about 30 min to 1 hour (depends on how large a casserole you're making). It should be done when the top is golden and bubbly.
Let sit about 5-10 minutes after it's done, then serve.
Serving suggestions: salsa, more cheese, sour cream, green onions, avocado...whatever you desire!
Enjoy!!
~The Nonconformist Cook
Cooking Consultant
You've heard of party planners, event coordinators, personal assistants, but what about a cooking consultant? Since the point of this blog is to help those that might be um....cooking challenged, or simply out of ideas...I want to help! If you want to, post an idea, or email me, with some ingredients that you love, but can't seem to make a recipe with. Or, new ideas for an already existing recipe. I love to create, so bring 'em on!! Some of the good ones might get made by me, or even posted. =)
Thanks for the inspiration, Katrina!
Happy Cooking and Creating!
~The Nonconformist Cook
Thanks for the inspiration, Katrina!
Happy Cooking and Creating!
~The Nonconformist Cook
Wednesday, February 17, 2010
Crocked Pot Shredded Pork Yumminess
I am a big fan of "le crock pot" if you can't tell. It's just so easy to use! This little concoction has been made for home consumption, potlucks, parties, etc. Super easy!
Pork roast (I prefer boneless sirloin, but I hear the "butt" cut is good too. hehe)- between 2-4 lbs. depending on how many you are feeding.
Sauerkraut - at least half of a quart jar (depending on the size of the roast), drained from the juice
1 whole white or yellow onion, sliced
3-4 cloves of garlic, chopped (I'm a HUGE fan of garlic...I'm sure you've noticed, and it's good for your heart!)
About 1/4 cup apple cider vinegar (adds tang and tenderizes the meat)
Few shakes of worchestire sauce
About a TBLS of celery seed (you can use fresh chopped celery too)
Rub the roast with: garlic powder, onion powder, black pepper
1/2-1 can of beer...doesn't really matter what kind
Throw all ingredients into the crockpot. On low, for 7-8 hours. Turn roast over halfway through if possible. Meat will be done when it shreds easily with a fork.
After shredding pork roast, let cook a little longer to let the juices and spices fuse together.
I like to serve the pork on a nice hoagie bun or roll. I like to add a bit of hot sauce and some shredded cheese on top. But, no extra sauces are necessary; the pork speaks for itself. Serve however you want!
Relax, and enjoy the "mmmmmm's" from your prime culinary target.
Enjoy!
~The Nonconformist Cook
Pork roast (I prefer boneless sirloin, but I hear the "butt" cut is good too. hehe)- between 2-4 lbs. depending on how many you are feeding.
Sauerkraut - at least half of a quart jar (depending on the size of the roast), drained from the juice
1 whole white or yellow onion, sliced
3-4 cloves of garlic, chopped (I'm a HUGE fan of garlic...I'm sure you've noticed, and it's good for your heart!)
About 1/4 cup apple cider vinegar (adds tang and tenderizes the meat)
Few shakes of worchestire sauce
About a TBLS of celery seed (you can use fresh chopped celery too)
Rub the roast with: garlic powder, onion powder, black pepper
1/2-1 can of beer...doesn't really matter what kind
Throw all ingredients into the crockpot. On low, for 7-8 hours. Turn roast over halfway through if possible. Meat will be done when it shreds easily with a fork.
After shredding pork roast, let cook a little longer to let the juices and spices fuse together.
I like to serve the pork on a nice hoagie bun or roll. I like to add a bit of hot sauce and some shredded cheese on top. But, no extra sauces are necessary; the pork speaks for itself. Serve however you want!
Relax, and enjoy the "mmmmmm's" from your prime culinary target.
Enjoy!
~The Nonconformist Cook
Saturday, February 13, 2010
supercalifragilisticexpialidocious
Yeah, this isn't a recipe. I just felt like writing something! I was going to write about more of the purpose of this blog.
It is serving as storage space for me! I never write down my recipes, and they usually turn out about the same, but sometimes I add different ingredients.
I still do have my favorite family recipes - not sure if I will reveal those. Family secrets and whatnot!
I am excited about this blog! I keep thinking of new things to post on it.
I also wanted to share a list of common ingredients/staples in my kitchen. Between them, you can usually find something to toss into a pot together and get something good!
What's in Julie's pantry/fridge/freezer?
Meat: ground beef, ground turkey, sausage, bacon, pork roast or chops, chicken breasts, salmon, sometimes a roast or two, and when times are good, a good cut of steak!
Pasta: all kinds. Wheat, quinoi (type of grain), rice, traditional, Penne, spaghetti, rotelli, elbow macaroni, chow mein noodles, etc.
Canned goods: beans, tomato sauces/pastes, enchilada sauces, canned jalapenos, canned green chilies, broths (chicken, beef, veggie), cream of something (chicken, celery, etc.), soups, canned water chestnuts, bamboo shoots
Dried beans: lentils, kidney beans, pinto beans, etc.
Canned meats: chicken, tuna
Veggies, fresh: potatoes, red potatoes, onions, celery, bell peppers, garlic, salad fixings, tomato, avocado
Frozen veggies: corn, green beans, mixed veggies, asparagus, broccoli, peas/carrots, spinach
Frozen side ideas: sweet potato fries, tater tots, crinkle fries, fish sticks, chicken nuggets
Spices: This category could go on and on. I am a SPICE freak! My main staples are: garlic powder, garlic salt, onion powder, dehydrated onions, paprika, cumin, chili powder, cayenne pepper, crushed red pepper flakes, celery salt, sea salt, Kosher salt, curry, basil, sage, rosemary, thyme, peppercorns, parsley, chives, cilantro, lemon pepper, and multiple seasoned salts.
Sauces/condiments: mayonnaise, mustards, A1, Worcestershire sauce, Tabasco Sauce, Liquid Smoke, apple cider Vinegar, white vinegar, red wine vinegar, balsamic vinegar, malt vinegar, oils, horseradish sauce, pickles, jalapenos, pepperchinis, sour kraut, Sriracha sauce, buffalo wing sauce, salad dressings, and multiple other sauces!
Dry goods: flour, bread crumbs, sugar, brown sugar, powdered sugar, baking mix
In the fridge: milk, eggs, butter, multiple cheeses
I guess that about covers it...it depends on the day what I have in my kitchen, but I really try to keep the staples covered. One thing you may notice is a lack of seafood. I eat fish...nothing else water bound really.
I always find these ingredients helpful. I'm sure there are some I forgot!
Happy kitchen stocking!
~the Nonconformist Cook
It is serving as storage space for me! I never write down my recipes, and they usually turn out about the same, but sometimes I add different ingredients.
I still do have my favorite family recipes - not sure if I will reveal those. Family secrets and whatnot!
I am excited about this blog! I keep thinking of new things to post on it.
I also wanted to share a list of common ingredients/staples in my kitchen. Between them, you can usually find something to toss into a pot together and get something good!
What's in Julie's pantry/fridge/freezer?
Meat: ground beef, ground turkey, sausage, bacon, pork roast or chops, chicken breasts, salmon, sometimes a roast or two, and when times are good, a good cut of steak!
Pasta: all kinds. Wheat, quinoi (type of grain), rice, traditional, Penne, spaghetti, rotelli, elbow macaroni, chow mein noodles, etc.
Canned goods: beans, tomato sauces/pastes, enchilada sauces, canned jalapenos, canned green chilies, broths (chicken, beef, veggie), cream of something (chicken, celery, etc.), soups, canned water chestnuts, bamboo shoots
Dried beans: lentils, kidney beans, pinto beans, etc.
Canned meats: chicken, tuna
Veggies, fresh: potatoes, red potatoes, onions, celery, bell peppers, garlic, salad fixings, tomato, avocado
Frozen veggies: corn, green beans, mixed veggies, asparagus, broccoli, peas/carrots, spinach
Frozen side ideas: sweet potato fries, tater tots, crinkle fries, fish sticks, chicken nuggets
Spices: This category could go on and on. I am a SPICE freak! My main staples are: garlic powder, garlic salt, onion powder, dehydrated onions, paprika, cumin, chili powder, cayenne pepper, crushed red pepper flakes, celery salt, sea salt, Kosher salt, curry, basil, sage, rosemary, thyme, peppercorns, parsley, chives, cilantro, lemon pepper, and multiple seasoned salts.
Sauces/condiments: mayonnaise, mustards, A1, Worcestershire sauce, Tabasco Sauce, Liquid Smoke, apple cider Vinegar, white vinegar, red wine vinegar, balsamic vinegar, malt vinegar, oils, horseradish sauce, pickles, jalapenos, pepperchinis, sour kraut, Sriracha sauce, buffalo wing sauce, salad dressings, and multiple other sauces!
Dry goods: flour, bread crumbs, sugar, brown sugar, powdered sugar, baking mix
In the fridge: milk, eggs, butter, multiple cheeses
I guess that about covers it...it depends on the day what I have in my kitchen, but I really try to keep the staples covered. One thing you may notice is a lack of seafood. I eat fish...nothing else water bound really.
I always find these ingredients helpful. I'm sure there are some I forgot!
Happy kitchen stocking!
~the Nonconformist Cook
Upsidedown Casserole - kid friendly
Looking for an easy throw-it together meal and the kiddos are running around like loonies in a bin? Here's an easy to make and cheap recipe to try. Once again, tailor it to your tastes, or your little ankle-biters. Adults like it too!
canola oil
sliced onion
1⁄2 - 1 lb ground turkey or beef
1 10.5-oz can tomato puree
Worcestershire sauce
Spices: always a staple in my recipes: garlic powder, onion powder, garlic salt
1 can refrigerator biscuits (you know the ones that pop open and scare the crap out of you?)
Preheat the oven to 350°F. Heat the oil in a medium-size skillet over medium heat. Add the onion and cook, stirring, until it is soft and golden, 2 to 3 minutes. Add the meat and spices and cook, stirring and breaking it up, until browned. Pour in the tomato puree, add a dash or two of Worcestershire sauce, and stir well. Scrape the contents of the skillet into a casserole dish. Place the refrigerator biscuits side by side over the top of the meat mixture. Bake for 10 to 15 minutes, until the biscuits are browned. To serve, put a serving dish on top of the casserole and invert it, so that the biscuits are on the bottom.
Easy to do, kids love it, and it's always good for leftovers.
Enjoy!
~The Nonconformist Cook
canola oil
sliced onion
1⁄2 - 1 lb ground turkey or beef
1 10.5-oz can tomato puree
Worcestershire sauce
Spices: always a staple in my recipes: garlic powder, onion powder, garlic salt
1 can refrigerator biscuits (you know the ones that pop open and scare the crap out of you?)
Preheat the oven to 350°F. Heat the oil in a medium-size skillet over medium heat. Add the onion and cook, stirring, until it is soft and golden, 2 to 3 minutes. Add the meat and spices and cook, stirring and breaking it up, until browned. Pour in the tomato puree, add a dash or two of Worcestershire sauce, and stir well. Scrape the contents of the skillet into a casserole dish. Place the refrigerator biscuits side by side over the top of the meat mixture. Bake for 10 to 15 minutes, until the biscuits are browned. To serve, put a serving dish on top of the casserole and invert it, so that the biscuits are on the bottom.
Easy to do, kids love it, and it's always good for leftovers.
Enjoy!
~The Nonconformist Cook
Friday, February 12, 2010
That's a SPICY Italian sausage linguini!
This was an experiment turned excellent! I wanted pasta, but wasn't sure what to make. I didn't want the usual butter/olive oil, Alfredo, or tomato sauce, and I also didn't just want pasta, I wanted some meat! I looked in my freezer, fridge and pantry and this is what it led to!
Spicy Italian sausage (take out of casing and chop it up into bite sized pieces)
Linguini (I used spinach/chive linguini from Trader Joes, but really any type will work)
Olive oil
Sun-dried tomatoes
2-4 garlic cloves, chopped
Crushed red pepper flakes (oh yeah, bring on the spice!)
Pecorino-Romano (a little tangier) or Parmesan cheese, for topping if desired
Saute the sausage in olive oil and add the garlic and sun-dried tomatoes. Sprinkle some crushed red pepper flakes on so they can release their spice!
Cook pasta per instructions; drain
Put cooked pasta in with the sausage and toss to coat. Serve with cheese on top and maybe some garlic bread on the side.
Presto! You have a great tasting meal with a little kick to it!
Enjoy!
~The Nonconformist Cook
Spicy Italian sausage (take out of casing and chop it up into bite sized pieces)
Linguini (I used spinach/chive linguini from Trader Joes, but really any type will work)
Olive oil
Sun-dried tomatoes
2-4 garlic cloves, chopped
Crushed red pepper flakes (oh yeah, bring on the spice!)
Pecorino-Romano (a little tangier) or Parmesan cheese, for topping if desired
Saute the sausage in olive oil and add the garlic and sun-dried tomatoes. Sprinkle some crushed red pepper flakes on so they can release their spice!
Cook pasta per instructions; drain
Put cooked pasta in with the sausage and toss to coat. Serve with cheese on top and maybe some garlic bread on the side.
Presto! You have a great tasting meal with a little kick to it!
Enjoy!
~The Nonconformist Cook
Green chili chicken something rather
This is a great recipe for a cold day, and when you don't really feel like "cooking." I call this crockpottin' it! You throw it in, and the crock pot does it for you. This is handy for someone that doesn't have a lot of time, or perhaps a single parent. It's cheap and easy to make, plus, it freezes great!
Depending on the size of your brood:
3-4 skinless chicken breasts, or more! (Pork can also be substituted; that would be either a pork roast or pork chops)
Onion - 1/2 or 1 whole one depending on your taste
3-4 cloves of garlic, chopped
Green Chili enchilada sauce
4 - 8oz of diced green chilies (spicy or mild)
4 - 8oz of jalapenos with the juice (for the daring!)
Spices: cumin, paprika, garlic powder, garlic salt, onion powder, chili powder
Toss all of the above into the crock pot. Can be put on low for all day cooking, or high for 4-6 hours. If you don't have a crock pot, you can use a dutch oven or a deep sauce pan. Cook over low-medium heat for 3-4 hours. The meat should be shred easily and be very moist when it is done. It almost melts in your mouth!
If you want more of a soup/chili, add a little corn starch to thicken the sauce. Add cut up corn tortilla strips (brush with oil and fry or bake if you want them more crispy), and serve on top. Cheese and sour cream make an excellent addition. If you want more of a taco or burrito, leave as is and you can use the mixture for stuffing and a sauce to serve over.
This recipe can be mild or spicy, depending on your taste. I prefer spicy, so I make it on the spicier side.
Mouth watering yet?
Enjoy!
~The Nonconformist Cook
Depending on the size of your brood:
3-4 skinless chicken breasts, or more! (Pork can also be substituted; that would be either a pork roast or pork chops)
Onion - 1/2 or 1 whole one depending on your taste
3-4 cloves of garlic, chopped
Green Chili enchilada sauce
4 - 8oz of diced green chilies (spicy or mild)
4 - 8oz of jalapenos with the juice (for the daring!)
Spices: cumin, paprika, garlic powder, garlic salt, onion powder, chili powder
Toss all of the above into the crock pot. Can be put on low for all day cooking, or high for 4-6 hours. If you don't have a crock pot, you can use a dutch oven or a deep sauce pan. Cook over low-medium heat for 3-4 hours. The meat should be shred easily and be very moist when it is done. It almost melts in your mouth!
If you want more of a soup/chili, add a little corn starch to thicken the sauce. Add cut up corn tortilla strips (brush with oil and fry or bake if you want them more crispy), and serve on top. Cheese and sour cream make an excellent addition. If you want more of a taco or burrito, leave as is and you can use the mixture for stuffing and a sauce to serve over.
This recipe can be mild or spicy, depending on your taste. I prefer spicy, so I make it on the spicier side.
Mouth watering yet?
Enjoy!
~The Nonconformist Cook
What's this all about?
Hello!
Welcome to my new blog, and hopefully a new hobby! You might be wondering what the title of my blog means? Or not. Either way, I'm explaining it.
Nonconformist (adj): One who does not conform to, or refuses to be bound by, accepted beliefs, customs, or practices.
How does this apply to cooking? Well, it's my personal way of saying who needs measuring devices?! Who needs to follow directions all the time? Maybe I'm too impatient (hence why I'm probably a better cook than a baker!) and I've always cooked by using the pinch of this, dab of that, shake of this, suited to my tastes method of cooking. Granted, some recipes are more specific and require the use of measuring spoons and cups, but sometimes, you just have to believe in yourself, and your tongue! I'm not a by the cookbook type of chef; I use cookbooks as inspiration and idea sparkers. Once I get the basics of what goes into a certain recipe, I'm off like a prom dress. LOL.
So, I thought I would combine my two favorite hobbies: cooking and writing. Who knows where this blog may lead, but this is a start! I hope you check back in now and again to see what new "recipes" I've posted.
Enjoy and remember: damn measuring devices! No need to conform!
Until next time,
The Nonconformist Cook
Welcome to my new blog, and hopefully a new hobby! You might be wondering what the title of my blog means? Or not. Either way, I'm explaining it.
Nonconformist (adj): One who does not conform to, or refuses to be bound by, accepted beliefs, customs, or practices.
How does this apply to cooking? Well, it's my personal way of saying who needs measuring devices?! Who needs to follow directions all the time? Maybe I'm too impatient (hence why I'm probably a better cook than a baker!) and I've always cooked by using the pinch of this, dab of that, shake of this, suited to my tastes method of cooking. Granted, some recipes are more specific and require the use of measuring spoons and cups, but sometimes, you just have to believe in yourself, and your tongue! I'm not a by the cookbook type of chef; I use cookbooks as inspiration and idea sparkers. Once I get the basics of what goes into a certain recipe, I'm off like a prom dress. LOL.
So, I thought I would combine my two favorite hobbies: cooking and writing. Who knows where this blog may lead, but this is a start! I hope you check back in now and again to see what new "recipes" I've posted.
Enjoy and remember: damn measuring devices! No need to conform!
Until next time,
The Nonconformist Cook
Subscribe to:
Posts (Atom)
