Quick Dish: Paprika Cream Chicken

December 20, 2008 | Posted by Lorena as Beef- It's What's For Dinner, Fast Meal Ideas, Pasta Please, Quick Meal Ideas, Recipe, Yummy Can't Say No Chicken Recipes at 1:35 am | Comments »

Here is another one of my concoctions. I actually got the idea from one of those recipe cards you get from the supermarket. They were promoting the use of McCormick spices and I thought I’d try them. I have never been one to follow a recipe to the letter, though, so I am sure that my version of this dish turned out differently. Anyhow, this dish is easy and quick to make, you will probably find yourself making it often.

Ingredients:
1 pound chicken breasts, sliced
1 small onion
4 tomatoes
½ cup light cream
Paprika
Salt
Black pepper
Olive oil

Preparation:
Wash the chicken well and then drain. Season with salt, pepper, and some paprika. It really is up to you how much of the seasoning you want to use – I just threw everything in there. Set aside for 10-15 minutes.

Heat some olive oil in a thick pan and then fry the chicken strips for about 5 minutes. Set aside.

Cook the chopped onion in the same pan until translucent. Add the diced tomatoes. Cook this for about 5 minutes, stirring all the while. You can also add more paprika at this point.

Put the chicken back into the pan and let it simmer until the chicken is cooked through. This took about 10 minutes. Make sure you stir every once in a while. You can add 1 to 2 tablespoons of water if you want.

Add the light cream slowly and simmer for about 2 minutes. Add salt and more pepper and paprika to taste. For garnish, you can throw in some parsley.

This dish can be served over cooked noodles or rice – I chose the former.

Roast Beef Tenderloin

December 13, 2008 | Posted by Lorena as Beef- It's What's For Dinner, Holiday Fun at 1:05 am | Comments »

View of a butcher proudly holding a cut of meat for the camera

Roast beef is one of my favorite dishes – you can never go wrong with roast beef! As Christmas fast approaches, I have been putting together the array of dishes that I will be bringing with me to the family celebration on Christmas Eve and I think that the star of the night will be roast beef – with a different twist. Roast beef is often made in the traditional oven but this time, I think I shall make it in my trusty old turbo oven.

It does most everything that a conventional oven does but faster.

Here’s my recipe if you want to try it for yourself. I made it once and it turned out perfectly!

What you need:

1 beef tenderloin (about 7 pounds untrimmed)
Garlic cloves (4 is good, use more or less depending on your taste)
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon ground black pepper

What you have to do:

1. Make small incisions all over the meat and insert peeled garlic.
2. Rub salt, pepper, and olive oil over the meat.
3. While doing steps 1 and 2, turn the turbo on and set it to 250 degrees C – that’s about 480 degrees Fahrenheit.
4. Roast the meat for about 50 minutes, checking at around 30 or 35 minutes.
5. Let the roast sit for about 10 minutes before slicing.

The temperature setting is for a very well done roast. If you prefer a less done roast, set the temperature lower to about 150 C or 300 F.

What your dentist doesn’t want you to know

December 11, 2008 | Posted by Lorena as Tid Bits & News at 5:30 am | Comments »

fudge

The candies most likely to cause tooth decay are dark chocolate and fudge. Those least likely to damage the teeth are nut- or coconut covered candies.

The poisonous nut

December 8, 2008 | Posted by Lorena as Tid Bits & News at 5:52 am | Comments »

cashew

The cashew nut in its natural state contains a poisonous oil. Roasting removes the oil and makes the nuts safe to eat.

How many nut lovers lost their lives before they figured that out?

All this fuss over a fork

December 6, 2008 | Posted by Lorena as Tid Bits & News at 5:44 am | Comments »

fork

The table fork was introduced into England in 1601. Until then people would eat with their knives, spoons or fingers. When Queen Elizabeth first used a fork, the clergy went ballistic. They felt it was an insult to God not to touch meat with one’s fingers.

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