me make food

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We only used 1/2 of the pound of the turkey sausage.

When we added the liquid I started getting scared. It seemed like there was way too much liquid, but kept going.

After the chicken was in there and it was pretty thick I was feeling confident.

Shredding frozen butter is just odd.

It came out so good. Oh man. It was enough to feed 6 people, but it was amazing. We liked it so much we decided we need to work it into our meal rotation. We do not need to make such a huge amount of it though. We also figure we do not need to bake the biscuits in the pan of goop. Tonight we will be making the biscuits again, but on their own in the oven, with a bit of granulated garlic added to the mix, and coated with some butter.

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Peeled a cucumber and dug the seeds out

Sliced it thin and salted the cucumber to draw the moisture out

After an hour of spinning the water out I loaded the bits into the processor with fresh dill, a clove of garlic, pepper, red wine vinegar, lemon juice, and olive oil. Chopped it to a mush

Mixed the goop in some greek yogurt. It had a very strong cucumber and garlic flavor, but they say you need to let it sit for hours for the flavors to meld. I let it sit over night.

I was pretty torn on how to make the chicken part. I do not have a gyro spinner so I pounded it really flat and just went with coating one side of it with Cavendar’s greek seasoning, and the other side with Penzy’s greek seasoning.

Browned in a pan with a bit of clarified butter and oil. I let it rest in some foil while we got the rest of the meal ready and sliced it insanely thin.

It was pretty good. Theresa even made a salad and used the tzatziki sauce for dressing. “tastes like cucumber ranch”. But the sauce was a bit heavy on the garlic and cucumber and the chicken was just not like the stuff at the Sultan’s kite. Theresa gave it a solid meh. She said she would not really want to try it again. I asked her if I could work on it a bit and then have her try one from Sultan’s kite that maybe she would enjoy it more and let me try it again for a meal. She agreed, but is in no hurry. I still call that a win in my book though.

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Made some garlic bread to go with it.

For the ease of the meal this is a good product. The veggies and overall flavor was decent. A little tame for my liking though. I will now see if I can find some recipes for a garlic chicken and see how that goes.

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Take a chicken bewb or two and smash them down to an even thickness between some cling wrap. You can moisten the inside and outside of the cling wrap with water to make it less sticky. it really seems to help.

Use the flat side of your smashy thing and not the toothed side. You do not want a puddle of destroyed chicken goop. You want a slightly smooshed and even thickness bewb. It is still going to rip the meat a bit, but not too bad. It does not need to be really thin, just evenly thick. You could use a can of food to do this, but use one with a smoothish bottom cuz one with a ring will hurt it bad.

schmashed good

These are the spices I used to make a cajun seasoning. I know there is cajun seasoning as one of my spices, but I still for some reason feel the need to add some single spices in there to make me happy that I am in control of this situation. Be careful with the cayenne though.

Coat the smooshed bewb with your seasoning really well. This is what is going to flavor the whole dish and the cream and the cheese are going to fight the spice and try to make it all dull so spice up that bewb good.

Put a pan on medium heat and let it get hot. I like to use stainless pans because I am going to be wisking it and it sure does look pretty. If you want to test how hot the pan is fling some water from your fingers and wait for a sizzle. After it is hot pour a bit of olive oil or cooking oil in there. You prob do not want to waste good olive oil Like I am doing in the above pic, but I like to live on the wild side. Just enough oil to coat the bottom of the pan. We are not deep frying. The oil should heat up pretty quick so go grab that bewb.

We are not trying to blacken this, just cook it. Burnt spices really do not taste good so monitor your heat. I end up going a bit below medium. If it is smoking you are way too hot. Check for doneness on the first side and flip once. Might need to add a bit more oil and the oil is going to absorb some of the spice and change colors. The 2nd side should cook pretty quick.

Once done pull off and let rest. I like to put it on a piece of foil I have crinkled up so it can drain the juices. I seal it and let it carryover while I work on the rest of the meal. You will slice it later and maybe find out that it is not all the way cooked. That is fine because it will be going back into the sauce when it is cut up and it will finish up no prob.

Pull the pan off the heat so the goodness does not burn off and cut up some garlic and sun dried tomatoes.

If your pan is still hot keep it off the burner and add the garlic and SD tomatoes to the pan. Might need to add a touch more oil. Scrape them around on all the golden fond in the bottom of the pan and lightly cook for a minute or two. We are talking med low or lower if you put it back on the burner. Burnt garlic and burning all the seasoning leavings is going to ruin the whole meal. The SD tomato and garlic will prob get coated in all the fond in the pan and look gross, but do not worry.

Now we are going to add some white wine to add flavor and get all the goodness out of the crap in the pan. You pan should not be hot so you do not need to worry about this steaming all over. Add enough to cover the stuff and then let this simmer down and reduce on close to medium heat for a few minutes.

How about we cut up some tomatoes for a pretty garnish. Are the necessary? Nope, but they look good.

For some reason I forgot to get a pic of my cut up chicken. grrrr… Oh well, cut it up how you want. I go for bite size pieces. If there are juices in the foil or plate make sure to add that back into the sauce. it is magical dripping I tell ya.

Add some heavy whipping cream to your reduced sauce and stir it around.

this would be a good time to boil the pasta of your choice.

Throw that chicken in the pan now and simmer close to medium to reduce that sauce. Unfortunately this is the part you just need to learn by doing it. Getting the sauce to the right thickness is a bit tough. The warmer it is the runnier it is going to be. By the time it is on the pasta and plate it will thicken up. Oh and you still have to add the cheese which will thicken it up more. if it seems thick in the pan add some more cream, stir, and pull.

Shred some parmesan cheese very fine. I use a microplane which makes the smallest little slivers of instant melt cheese.

Get that cheese in there and make sure you have a bit left over as garnish. it just looks nice darnit. Stir it up and melt it. Now is the time to decide if it is thick enough. You could let it simmer some more, but not too hot because the cheese might mess up on ya. You could throw the pasta in there too, or just pour over pasta.

Garnish and enjoy.

I hope you were not looking for a recipe with measurements and the like. I do not roll that way. Cooking from a recipe is important in baking, but experimenting it by doing it and tasting along the way is going to help you so much more than any recipe will for cooking. Plus I do not know how many people you are going to be feeding or how hungry you are. Hope you enjoy it if you try to make it. maybe put a spin on it and use shrimp or something.

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