Adventures in Cooking.

I was feeling a bit… adventuresome, shall we say, and I tried something kinda-sorta-but-not-really different tonight.

I started off with chicken breasts (boneless/skinless) in a cast iron skillet cooked in olive oil. I was thinking to myself “how can I make this different tonight?” and so I put some of the Montreal steak seasoning on the chicken for a little kick. Then I had a weird idea. I boiled up some pierogies, drained them most of the way, and then tossed them in with the chicken. After about 5 minutes it was done boiling off, and what I was left with was perfectly cooked chicken and seasoned pierogies that were soft on top and browned in the bottom.

Damn, that was some good stuff, and it was simple. Even Aaron liked it, and he’s a picky eater.

What have you done that just “worked”, even when you didn’t think it would as you were doing it?

Often in the summer, I’ll slice up a yellow squash, zucchini & sweet onion and saute them up in olive oil. On a whim one evening, I threw in a can of stewed tomatoes and quite a bit of lemon juice and tossed the whole thing with linguini. That dish has become one of my favorites.

Last night I found myself with a gift of a whole smoked turkey breast (well, two breasts, bone in). I diced up the turkey & put it in a warming pan of alfredo sauce, added lemon pepper seasoning and more lemon juice. Tossed in a handful of frozen peas & served over fettucini.

Can you tell I love lemon? :slight_smile:

Garlic Candy

Pork & Kiwifruit… in rhyme!

**Rhiannon8404 **is the master (mistress?) of “toss some stuff in the pot and come up with a tasty meal” in our house. I don’t to very well without a recipe, but she is great for coming up with “Iron Chef” style dishes.

Interestingly enough, quite a few of her experiments also start off with chicken breasts with olive oil in a cast iron skillet.

But her most lasting creation was “Chili-Corn-Cheese Thing”. It was shortly after we were married. We were trying to figure out what to have for dinner; she found a pound of bowtie pasta, a can of corn, a couple cans of chili, and some grated cheddar cheese. She cooked up the pasta, then threw everything else together in the bowl. A week or so later, we were again trying to figure out what to have for dinner. “How about that chili, corn, cheese thing we had last week?”

Almost thirteen years later, “Chili-Corn-Cheese Thing” is still our default “comfort food”.

Sadly, I did not get to try any of Airman’s concoction since I was away at work and there was only enough chicken for two people. The house smelled good, though. (And Aaron’s not THAT picky. He really likes Montreal seasoning.)


Pierogies? Pierogy? Pierogie?
Explain please, are these baked goods, a kind of sausage, an exotic vegetable? I have no idea.

My mother makes a pork and canned peaches casserole that was “invented” when their housekeeper didn’t realise the peaches were for dessert and put them in with the main course. It’s very good, just onions and garlic, diced pork, some red pepper, a tin of tomatoes, a tin of peaches and some tomato concentrate.

My mum also likes bacon and marmelade sandwiches, but that’s just odd.

I discoved that hotdogs, peas, tomato concentrate and couscous work well together in one pan.

A pierogy is a ravioli-like thing that is usually stuffed with potato and maybe garlic or cheese or whatever.