Quick Cooking Using a Chicken Recipe As an Example!

I usually come home late from work. And I also love cooking my own dinner. Cooking to me is therapeutic, and I unwind by cooking. But, except on a weekend or a Sunday, I don't have the pleasure of cooking slowly. I am too hungry, and I usually have some personal work to attend to like blogging, and catching up news on by feed reader. So, my weekday cooking is usually quick, and when I say quick, It is really quick.

First thing I enter my home; I take off my jacket and shirt. I stash away whatever I come in with, and enter the kitchen right away. I either open a beer or pour me a class of orange juice.

And with that I start right away. I am fond of cooking, so it has kind of become habit, and I know what to do when I am cooking something.

My most common dish is chicken gravy/stew, and here is what I do. Even before taking out the chicken, I put the cooking pan on heat. I take out Onions and lay it on the cutting board. I pour Olive Oil into the pan. And I immediately turn my hand to the chopping board and chop the onion. Oil is hot by the time half the onion is cut.. I add it so as not over heat the oil. I add the second half soon after I have chopped them and give a quick stir.

I leave it at that and crush a few cloves of garlic and some ginger, add them, never giving a rest to my hands.

I take out the Chicken, quickly cut them into smaller pieces.. I use precut chicken.. Add the chicken, and give a quick stir..

Now I add salt and pepper, and stir again. I cover the pan, and start cutting up two tomatoes, and two large Potatoes cut in large chunks.

Open the pan; add the Tomatoes and the Potatoes. Give a quick stir. Add Two cups of water, or chicken stock if you have them. Add about a cup of red wine. Bring to a boil, and lower the heat. All this took about 20 minutes.

I go back and remove my shoes, and pants. I go and take shower..

When I come out, the potatoes are soft when I press with a spoon. Increase the heat to make the gravy thicker.

Garnish with Cilantro. Wasn't it quick?

Grilled salmon with feta cheese recipe

This grilled salmon feta cheese recipe is fairly simple to resolve. Although I prefer the feta cheese for this recipe, please use your favorite cheese. Your friends will think I am a leader I love fish, grilled fish and this is a recipe that I developed over the years.

Ingredients:

Six pieces of salmon fillet, fresh or frozen (I found that the quality of frozen salmon is often better than fresh, frozen, because most of the shops has arrivedand again), thawed
3 / 4 cup feta cheese (or your favorite cheese)
1. / 4 cup olive oil
1. / 2 teaspoon liquid smoke
3 / 4 c. a tablespoon of salt
1 / the black pepper 2 tablespoons
1 1 / 2 teaspoon lime zest (optional)
1 lemon, quartered

Preparation:

In a small bowl, combine the olive oil, salt, pepper, liquid smoke and lemon peel.
Put the feta cheese on a piece of salmon, put another piece of the top and top with a toothpick or break endsSkewer miners who hold the top and bottom together.
Brush both sides of salmon with the mixture of olive oil.

Grill:

On a hot, I prefer charcoal grill, grill salmon for 1 ½ to 2 minutes. to melt each side or until the feta cheese begins to brush more oil and blend of spices, where the salmon.
Please not overcook the salmon. Overcook the salmon, which eat lots of fish ..

Associations:

I'm serving mySalmon on a bed of fresh spinach with a side length of beans and rice and fresh salad. One or two slices of lemon on a plate and enjoy. Even if you have a garden, you can cut a few onions, zucchini and yellow squash, a little "stir olive oil, salt, pepper and basil, and roast in a pan or grill, wrapped in a sheet.

Again, the majority of the fish is cooking will taste a lot of fish.

This is another of my fill of fish and seafood, and I hopeenjoy.

Enjoy, Brian