Meals

Marry Me Chicken

Impressions:

• Would make again!

• I doubled the sauce because I made a whole pack of noodles (normal sauce amount below, but just something to consider). I also added extra sun dried tomatoes, since 20g was not enough, and I have nothing else to eat it with.

• Leftovers aren't great. Might be better to store sauce separately from pasta so it doesn't get too dry.

Ingredients: 

• 3 large chicken breasts

• Sun-dried tomatoes chopped (40 g; doubled from origional recipe)

• Chicken stock (240 g)

• Heavy Cream (240 ml)

• Parmesan cheese (43 grams)

• Garlic (3 minced cloves)

• -----------You, likely, already have the below ingredients --------------------

• Flour (50 g)

• Butter (2tbs - 28g; to coat pan)

• Olive oil (30g; to coat pan)

• Chili flakes (1 teaspoon)

• Oregano (¼ teaspoon)

• Thyme (¼ teaspoon)

• 1 tablespoon fresh basil leaves

• Salt (½ teaspoon)

• Black Pepper (¼ teaspoon)

Instructions:

1. Cook the Chicken

   1. Slice chicken (3 large breasts) into thin cutlets; season with salt and pepper

   2. Dredge in flour (50g; just enough to coat the chicken) and shake off any excess.

   3. In a large skillet, heat olive oil (2 tablespoons) and butter (2 tablespoons) on medium heat.

   4. Brown the chicken (do not overcrowd; work in batches if needed) for 4-5 minutes on each side until golden and cooked through. Set aside on a plate.

2. Make the Sauce

   1. In the same pan, sauté the garlic (3 cloves) for a minute. Add chicken stock (240g) to deglaze the pan.

   2. Adjust the heat to medium-low. Add heavy cream (240g) and parmesan cheese (43g). Simmer for several minutes, then season with chili flakes (1 tea spoon), thyme (1/4 teaspoon), and oregano (1/4 teaspoon).

   3. Season with salt and pepper to taste. Add sun-dried tomatoes (20g). Put chicken back in the sauce and simmer for several minutes.

3. Serve

   1. Garnish with chopped fresh basil leaves; serve with pasta or rice.

   2. Leave sauce on the side for storage

Steak and Pepper Bowls

Impressions:

• Would not make again; not flavorful - just like mush.

• It is super easy to cook though.

Ingredients

• Top Round Steak / London Broil (1.5 lb; 681 g)

• Adobo sauce (45 g; 3 tbsp)

• Green pepper (1 medium)

• Red pepper (1 medium)

• Onion (1 small)

• Garlic (2 cloves)

• Frozen Corn (150 g)

• Lime juice (15 g; 1 tablespoon)

• -----------You, likely, already have the below ingredients --------------------

• Oil (60 g; 4 tablespoons)

• Soy Sauce (45 g; 3 tablespoons)

• Chili Powder (3 g; 1 teaspoon)

• Onion Powder (3 g; 1 teaspoon)

• Garlic Powder (3 g; 1 teaspoon)

• Black Pepper (3 g; 1 teaspoon) 

• Baking Soda (2 g; 0.5 teaspoon)

• Salt 0.5 tsp (3 g; 0.5 teaspoon) 

• Rice (250 g - dry)

Instructions:

1. Cook the Rice

   1. 1. Cook rice (250g dry). Day old rice is best.

2. Prep the Steak

   1. 1. Place the steak into the freezer for several hours to firm up

      2. In a large bowl mix together oil (1 tablespoon), soy sauce (15g; 1 tablespoon), chili powder (3 g; 1 teaspoon), onion powder (3 g; 1 teaspoon), garlic powder (3 g; 1 teaspoon), Black Pepper (3 g; 1 teaspoon), and the baking soda (2 g; 0.5 teaspoon)

      3. Dice the steak into 1/4 inch cubes and to the marinade; massage. Marinate for 30-60 minutes

3. Prep the Veggies

   1. 1. Cut the peppers (1 red and 1 green) into a medium dice, the onion (1 small) into thin slices, and mince the garlic (2 cloves).

4. Cook the Beef

   1. 1. Heat a large skillet over medium heat with oil (0.5 tablespoons)

      2. Add half of the steak; do not crowd. Brown for 2 minutes; flip, repeat, then remove.

      3. Repeat with the remaining beef and oil (0.5 tablespoons). Remove from pan once finished.

5. Cook the Veggies

   1. 1. Add oil (2 tablespoons; 10g) to the same pan. Cook onions and peppers over medium heat for 2-3 minutes to soften.

      2. Add corn (150 g) and garlic. Cook for 1-2 minutes.

6. Combine and Serve

   1. 1. Create a well in the center of your pan and add in the rice, soy sauce (30 g; 2 tablespoons), lime juice (15 g; 1 tablespoon), and adobo sauce (45g; 3 tablespoons). Stir to combine and add the steak.

      2. This recipe makes 5. It will last for up to 5 days in the fridge.

Butter Chicken

Next Meal. Featured in Brady v. Trader Joes.

Impressions:

Ingredients

• Plain Yogurt (1/2 cup)

• Lemon Juice (1 Tablespoon)

• Tumeric Powder (1 teaspoon)

• Garam Masala (2 teaspoons)

• Chili/Cayenne Pepper Powder (1/2 teaspoon)

• Ground Cumin (1 teaspoon)

• Ginger (freshly grated; 1 tablespoon)

• Boneless skinless chicken thighs (1½ pounds)

• Tomato Passata (1 cup)

• Heavy cream (1 cup)

• Garlic (2 cloves; minced)

• -----------You, likely, already have the below ingredients --------------------

• Butter (2 tablespoons; 30g)

• Salt (1.25 teaspoons)

• Sugar (1 tablespoon)

Instructions:

1. Marinate: Combine the chicken (1.5 pounds) with the Marinade ingredients in a bowl. Cover and refrigerate overnight, or up to 24 hours

   1. Plain Yogurt (1/2 cup)

   2. Lemon Juice (1 Tablespoon)

   3. Tumeric Powder (1 teaspoon)

   4. Garam Masala (2 teaspoons)

   5. Chili/Cayenne Pepper Powder (1/2 teaspoon)

   6. Ground Cumin (1 teaspoon)

   7. Ginger (freshly grated; 1 tablespoon)

   8. Garlic (2 cloves; minced)

2. Cook Chicken: Heat the butter (2 tablespoons) over high heat in a large fry pan. Place chicken in the fry pan and cook for around 3 minutes, or until the chicken is white all over (it doesn’t really brown because of the Marinade).

3. Sauce: Add the tomato passata (1 cup), cream (1 cup), sugar (1 tablespoon), salt (1.25 teaspoons), and any remaining marinade left in the bowl. Turn down to low and simmer for 20 minutes.

4. Serve: Garnish with coriander/cilantro leaves if using. Serve with basmati rice.