Tag: serrano

My Friday…

LameTwitterMonkeyJackAssSoooooooooooooo…at a bout 2:30, I decided I was going to make myself stew in the slow-cooker. FOr anyone normal, this would have given the stew about 4-5 hours to be ready and yummy. But not me…here’s how mine went…

2:30 Got crock pot cleaned and ready.
Chopped Carrots.

2:35 Got sidetracked.

3:00 Got potatoes chopped and ready.
Chopped Green beans.

3:05 Got sidetracked.

3:45 got onion chopped.
Made sausage and crackers for lunch.

4:00 Got sidetracked.

4:30 Remembered I was prepping stew.
Saw Squirrel.

5:00 Remembered stew, chopped up sausage.

5:05 Fucking squirrel.

6:00 Remembered I was prepping a stew, chopped up the garlic.

6:05 Remembered I still had work to do.

7:00 I like my stew spicy, chopped some serrano, added salt n pepper. Back to work.

7:40 Turned the damn crock pot on.

7:45 Realized the damn stew wouldn’t be ready til midnight. Deemed blogable.

No joke…this happened…just another day πŸ˜‰

-T




Tuesday’s Quickie – Roasted Cod and Veggies

Two posts in a day! It is the end! (not really)

So a little while ago I made something for lunch that came out pretty good and a few people asked for the recipe.

No hassles, it’s just mainly chop it up, throw it in, cook, eat. Here you go!

Ingredients:
10oz. Cod Filets (fresh, not breaded or frozen, I get them on sale all the time at the grocery store for like $3-4)
1 small bell pepper (if you’re using a big one you only need half)
8oz mushrooms (it doesn’t matter what kind, as long as they aren’t the ones that will make you have an out of body experience)
1 small white onion (half if its a big white onion, purple onions would work on this just as well too)
1 small zucchini squash
1 Serrano pepper

Prep:
Preheat the oven to 400F.
Take the mushrooms and put a layer of them in the bottom of a 6×9 roasting pan (like what you’d cook meatloaf in).
Fill the roasting pan with water until the mushroom are only a bit above the water.
Layer the cod filet(I had to cut mine to fit) on top of the mushrooms in the roasting pan.
Quarter the onion (well actually i cut them into eighths and let them fall apart)
Quarter the zucchini squash,
Cut the bell pepper into strips
Dice the serrano pepper
Cut the remaining mushrooms into halves
Mix everything together and layer on top of the cod in the pan.

Once the over is heated, drop the pan in for 45 minutes to an hour. Depending on your preferences on roasting veggies dry, you may want to add more water. However if you add less the mushrooms on the bottom will overcook a tad.

You’ll notice I didn’t actually use any seasoning. It’s up to you, but there are a number of good seasonings you can try, I prefer Slap Yo Mama Cajun Seasoning to most others, if only because it tastes decent and the name is unforgettable πŸ˜‰

-T




Lunchtime! Salmon and Cajun Spiced Veggies

Okay so I’ve been making a plan to do a 100% paleo(ish) breakfast and lunch for a long time, and am now pretty close to being able to do it.

TonyTown - Hold No Virtue - Tony's Kitchen - Salmon and VeggiesHere’s todays lunch, Salmon and Cajun Spiced Veggies.

Ingredients

8oz salmon filet
1/2 small green squash
1/2 bell pepper
1/2 small white onion
1 Serrano pepper
1 tbsp of Slap Yo Mama Cajun Seasoning
1/2 tbsp garlic
1/2 cup water

Preheat the oven to 400
Dice all the veggies up.
You don’t have to, but I cut the filet into 2 smaller strips to fit into a small roasting/baking pan.
Mix the spices up with the veggies.
Put the salmon in the bottom, then put all the veggies on top
Pour the .5 cup of water in.
Stick in the oven for about an hour or until salmon is done.

This came out pretty close to my expectations. The salmon might need to be seasoned to your taste but the mix works quite well. everything was fully cooked and the Serrano mixed with the water very nicely. It’s different, but it came out pretty good.