New Feature: What’s for dinner?

Both as a motivator to write more and as a method of regular content generation, I've decided over dinner tonight to publish a short article detailing my daily cooking adventures as time and said culinary activity permit. The plan: I'll keep notes as I cook and publish my recipe, the photo I always take for my Flickr album, and of course if it's a recipe I didn't make up myself, a link to the source. For the meals which I'm honored with guests, I'll include their comments on the meal as well. With that being written, grab a fork and let's dig in to this evening's dinner:

Mixed vegetables with pork bacon and chicken breast rubbed with Penzey's Bavarian blend

dinner for 06/23/08

The goods:

  • 1 large chicken breast, deboned and sliced into medallion size chunks
  • 5 strips of pork bacon
  • 1 red bell pepper, sliced into strips
  • 1/2 sweet white onion, chopped
  • 4 baby bella mushroom caps, chopped
  • 1/2 ~6" zuccinni, halved and sliced thin
  • 14-18 baby asparagus stalks, cut into 1/3's
  • handful of fresh italian parsely
  • 2 tbs butter
  • black pepper & salt to taste
  • Penszey's Bavarian seasoning blend
  • 1/2 fresh lemon

The inspiration for this one was "what's in the fridge that I'd better use before it spoils."

I started by adding the bacon strips to a hot pan to fry until crispy.

While the bacon was frying, I sliced the chicken into medallion sized pieces and coated both sides with the Bavarian blend and set aside.

When the bacon was finished, I removed it to a paper plate to cool and left the bacon drippings in the pan as a lubricant, reduced the heat to medium and placed the chicken in to brown on each side while I chopped the vegetables.

Added onions first, then zucchini, peppers, onions and mushrooms. tossed in some more Bavarian and covered to steam for 5 minutes. Gave everything another toss and added the parsley and asparagus. Also chopped and returned the bacon, added coarse ground black pepper, butter and covered again to steam for another 5 minutes.

Served in a bowl with salt to taste. It was a good dinner, although a bit tame in comparison to some of the hot pepper and garlic taste explosions which are my common fare. In retrospect, it could have used a good squeeze of lemon just before serving to give it a little more bite.

If you use one of my recipes or you'd just like to have me cook you dinner, leave a comment below. ;)

-///

A consummate nerd, yet still plays well with others.

2 Comments  to  New Feature: What’s for dinner?

  1. dcrampton says:

    Sounds delicious, though I’m not a fan of lemon added in with dishes like these. It tends to overpower the other flavors. Then again, I used to say that about garlic, and now I find myself adding tons of it just so I can taste it.

  2. macross says:

    If used as a primary ingredient, I agree. However Ive found that if just a *little* bit of an acid to a dish, like lemon juice or a light vinegar is applied just as the cooking is finished, it really makes all the other flavors pop.

    In this case it would have brought more of the brown mustard seed and the red bell pepper out for a stronger finish, as opposed to changing the savory dish into a citrus based dish.

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