I want to share with you a few things that I've recently been cooking in the kitchen, what I would do differently and what I learned while I was making the item. The first thing is called:
Brooklyn Chili Burgers with Smoky Barbecue Sauce with Oil and Vinegar Slaw
I know, you're thinking wow that is quite a mouth full and let me tell you you're going to want your mouth full of this amazing dish! This dish is by Rachel Ray. I remember whenever I saw her make it on her show 30 minute meals and I knew by the ingredients that it must be good. I added some baked beans and I divided the recipe in half so that Ryan and I were not both trying to eat 6 slider burgers with slaw and beans a piece. The next time I make this I will also put more honey in the slaw and I don't think I would add the oil, it seemed to add a weird smell to it, I don't know why? Also whenever I went to get some Brooklyn beer they didn't have any, can you imagine that, no Brooklyn beer in Omaha (haha). I purchased a bottle of an Amber Ale and I don't think it was powerful enough, I would go with maybe a dark ale and let it marinate for 20 minutes? But let me tell you I don't think I'll need to purchase my own BBQ sauce ever again because I'll want to make this homemade one, it is amazing!! Whenever you make it double the recipe and save half of it for some chicken the next night!
YUMMY!!
Next, I would like to introduce you to someone if you don't already know her, Ree Drummond aka PIONEER WOMEN!! She does a lot more than cooking and blogging. You should check out her website! My sister-in-law and I had the privilege of meeting Ree at one of her book signings in Denver, CO.
She is a very good cook, mother, blogger, writer, and well the list really does go on and on. This picture of her is at like 12:30 AM after she had been signing and talking to people for like 6 hours and she was SO friendly and simply remarkable whenever Jaclyn and I met her. So I talk about her and go on and on about her because I want to introduce you to one of her recipes.
Chicken Parmigiana
I know that this is supposed to be a very simple dish with very little variations but this is truly the best chicken parm I have ever had. And the thing that makes it is the wine used in the tomato sauce. The ONLY thing I would change about this dish would be to use only 2 cans of tomatoes instead of three if you're only making 4 chicken breasts as opposed to 6. But let me tell you it is so amazing!! You won’t be sorry you made it.
So I hope you can have some fun in the kitchen with these delicious meals!!
You can find both of these recipes at:
http://thepioneerwoman.com/cooking/2009/10/chicken-parmigiana/
