how to make chicken parmesan pasta?
i grill chicken..
then shred the chicken
cook pasta...
heat up usual pasta sauce...
then put cooked pasta, add a bunch of shredded chicken on top, then add a dallop of pasta...then shred parmesan on top
that's the healthy version
the slightly "unhealthy" version...
take chicken breasts.....pound them thin...
then in a mixing bowl..mix shredded parmesan, italian breadcrumbs, dried oregano, dried parsley, dried thyme, freshly ground pepper and salt...
in another mixing bowl, smashed garlic with extra virgin olive oil
dip chicken breasts in the oil then coat with the dry mix...
and then bake..
Wednesday, March 5, 2008
Bah's roast potatoes
ok 4-6 potatoes each person...
i made abt 10-12 potatoes..
for aesthetic value, you can mix yukon gold or red new potatoes..
or you can just have one type
score the potatoes... (scoring means you place each potatoe in a wooden/metal spoon, then cut vertical slits on the potato like you were going to cut all the way down but not quite)
get it? it's to make the potatoes cook faster
the spoon prevents you from cutting the potatoes all the way down
it's like slicing but not really
oh before you cut them, make sure you clean the skin...
then in a mixing bowl....3 tbsp of EVOO
a couple of smashed garlic cloves
3 tbsp of fresh cut rosemary
you can use dried ones too
but remember 1:3 ratio for dried:fresh herbs
because dried herbs are more concentrated
i used abt 1 tbsp of dried..
then toss until all potatoes are well coated
preheat oven to 425 F (i dunno what's that in Celcius)
we're gonna roast the potatoes...roasting require higher temp..typically 400-425 F
place them on a cookie or baking pan...
then roast for 10 mins...then turn each one over...cook for another 10 mins
you can add a couple mins to each 10 mins if you like the skin to be more roasted
then test with a fork to see whether cooked....
should pierce through eash enough
oh wait i forgot....when the potatoes are in the bowl mixed with the EVOO etc, add salt and freshly ground pepper too
i made abt 10-12 potatoes..
for aesthetic value, you can mix yukon gold or red new potatoes..
or you can just have one type
score the potatoes... (scoring means you place each potatoe in a wooden/metal spoon, then cut vertical slits on the potato like you were going to cut all the way down but not quite)
get it? it's to make the potatoes cook faster
the spoon prevents you from cutting the potatoes all the way down
it's like slicing but not really
oh before you cut them, make sure you clean the skin...
then in a mixing bowl....3 tbsp of EVOO
a couple of smashed garlic cloves
3 tbsp of fresh cut rosemary
you can use dried ones too
but remember 1:3 ratio for dried:fresh herbs
because dried herbs are more concentrated
i used abt 1 tbsp of dried..
then toss until all potatoes are well coated
preheat oven to 425 F (i dunno what's that in Celcius)
we're gonna roast the potatoes...roasting require higher temp..typically 400-425 F
place them on a cookie or baking pan...
then roast for 10 mins...then turn each one over...cook for another 10 mins
you can add a couple mins to each 10 mins if you like the skin to be more roasted
then test with a fork to see whether cooked....
should pierce through eash enough
oh wait i forgot....when the potatoes are in the bowl mixed with the EVOO etc, add salt and freshly ground pepper too