Friday, March 30, 2012
Just because I am no longer working for Simplicity doesn't mean I gave up on cooking. Pan fried up some baby scallops with onions, sweet peas, artichokes and garlic, seasoned with a light touch of cumin, cayenne pepper, salt, black pepper, and hard cider. Placed on a bed of Capelli d'angelo then garnished with roasted red peppers. It was goooood.
Friday, March 23, 2012
Wednesday, March 21, 2012
Tuesday, March 20, 2012
Monday, March 19, 2012
Sunday, March 18, 2012
Saturday, March 17, 2012
Monday, March 12, 2012
Last meal I will get to cook the Lovely Robyn Fleming before she leaves for her trip to New York. So I did Pork and chicken burgers.
She cut up some onions, mushrooms and avocado for the burger
I picked up some Garden Vegetable ball cheese.
The patties are a 50/50 blend of pork and chicken with no fill. I seasoned it with pepper, salt, dill, and chipotle mango seasoning. Fried till golden then transferred to parchment papers and cooking sheet.
I places generous portions of the cheese on the patties.
Preheated the oven to 400oF
Cooked the patties till they were at 165oF CORE temp ( always probe your meat form the side not the top for better readings).
Little romaine lettuce and sour cream with fried onions, mushrooms and some fresh avocado on a whole wheat bun, mmmm