Pasta=Workout

I finally made something! Well, I finally had time to make something. And it was pasta. Fresh pasta. 

I made the dough last night (at 10pm) and followed the recipe according to the Joy of Cooking book. I made the classic “well” with the flour and eggs in the middle. The book gives an option of one teaspoon of EVOO and I added it just because I saw it done in many videos on YouTube. 

(I admit I was nervous about making the pasta so I researched immensely) 

My goal was to knead the dough for 15 minutes but then I found my self dying by the time I reached 5. So I decided to change it to 10 minutes. I thought it looked pretty good and it felt soft so I put it in the fridge over night. 

I could hardly sleep from all the excitement.

The next morning, after letting the dough  rest at room temperature, I began rolling it out with a rolling pin. I figured it couldn’t be that bad. 

Trust me when I say this, it was bad. 

Shortly after I purchased a pasta machine on target.com and picked it up when I got the email. 

Life became much simpler after that. 

I had to look up how long to cook the pasta and it said 1-3 minutes so I went to 3 just to be safe. I ended up using a sauce we had but overall making the pasta was kind of a work out but it was really good! I will DEFINITELY make it again. 

Nothing Says Summer Like Indoor Grilling

It is almost 114 degrees outside. Sure it’s summer, the time for hanging out outside with friends and grilling delicious chicken, cheeseburgers and steaks. Well, not in sunny California. 

So, I decided to do the grilling inside version. I made the Lemon Rosemary Chickwn on Skewers (minus the skewers). I didn’t use the skewers because 1) I didn’t have any and 2) since when have forks failed me. I also didn’t make this into a meal, I made them just to see if they we’re good or not.

Overall this recipe was REALLY simple. I’m sure anyone can make it. You make the marinade, put the chicken in and cook it. Easy. To make them in to strips I just took the thin slices chicken and well,made them strips.

I marinaded the chicken for about three hours. Not because I really wanted the flavor to infuse but because I was too lazy to interrupt my The OC binge to start cooking. 

I guess it helped though because the flavor was there. Nice and lemony. 

The indoor grill was fine. I cooked them for three minutes on each side, a minute longer than suggested just because I’m scared of UNDERcooking chicken. It worked out and they didn’t come out dry, thank goodness. 

Oh and also what the heck does it mean to remove the tenders from chicken breasts? 

Anyways, I will definitely be making this again and incorporating it into a full meal. Maybe for the Fourth of July on actual skewers? 

I Threw TOO Much Salt Today

The other day I mentioned how I made the Sautéed Boneless Chicken Breasts with Herb Pan Sauce, as provided by Joy of Cooking. Well, it was such a hit with the family that they said, “You need to make it Tuesday!” I agreed and felt flattered, the food was good enough for people to ask again.

So, I once again followed the recipe provided, did my thing, but to be honest, I wasn’t all that happy.

The Chicken

First impression: It was salty. And I noticed it when I began coating it with flour. I could feel too much of it on and I think it had to do with the fact that I salted it directly from the salt shaker. I usually put the salt in my hand and sprinkle it so I can control the salt better. Who knows, maybe I just suck at ‘salting.’ (I don’t even know if that’s a real term.)

The smaller pieces were also on the drier side but the big ones were perfect. I think the fact that I put them[the big pieces] in the oven helped but I don’t think anything could’ve helped the little pieces.

Another thing that had to do with the chicken that I didn’t like wasn’t part of the actual eating the chicken experience. The fact that when you cook it in the oil/butter thing makes it splatter all over the stove so I recommend getting one of those things to cover that pan. Not a lid. But those things. You know what I mean. It looks like a none round fine strainer.

The Sauce

I liked the sauce better the first time. Not that the taste was different, but the thickness. Last time it was thicker and more brown. I blame myself for adding too much heavy cream and not letting it reduce or whatever the term is. I’ll find it someday.

I did make a slight change, I used rosemary instead of parsley. Tasted the same to me.

Oh yeah! Also I don’t add as much shallots as it says to use. I don’t even know the exact amount I add. I usually just wait until my eyes start watering or I can’t see anymore because of the tears to stop. I take that as a sign.

Overall

I will most definitely be making the dish later on again. It’s a good dish. The sauce pairs well with the chicken. Make a meal out of it and add veggies, rice, mashed potatoes. Make it fun. That’s the whole reason for this, making cooking fun.

*Note: I have only made this twice. And sorry for no picture! I forgot!