Category Archives: Uncategorized

Oops Sorry, I’ve Been Absent Again

I know, I know, I haven’t been posting-again, Sorry!
Life has been so incredibly hectic and busy here in My Kitchen In The Middle Of The Desert, but I promise to catch you all up.
WordPress has changed their formatting, which threw me a curve ball, I gotta say. So I’ve been researching how to do this in a “new and improved” way.
I’ll be back soon …

A Different Sort Of Smothered Chicken

One of the food forums that I belong to has a long standing thread where members share what they’re making for dinner.  One dish in particular sounded pretty yummy, well anything that has to do with bacon will always catch my eye.

My Friend’s Smothered Chicken

2 Boneless-Skinless Chicken Breasts

4 Bacon sliced, cooked

2 oz. Cheese, I used Sharp Provolone and Swiss

2-4 Tbsp. Olive Oil, divided

Spices of your choice

1 C. Sweet Bell Peppers, sliced

½ C. Sweet White Onion, sliced

Salt & Pepper to taste

*Cook’s note: Lately, the b/s Chicken Breasts that I find are HUGE!!!  So what I do is split them in half horizontally and give them a bit of a flattening with a rolling pin to even out their width.

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In a skillet over medium-high heat, sauté the Peppers and Onions in about 1-2 tablespoons of Olive Oil until they are crisp-tender and slightly colored, season to taste with S&P; set aside.

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You can use leftover Bacon or cook some up at this point; set aside.

Preheat the broiler with the rack set at the second potion.

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On a foil lined baking sheet, pat the Chicken dry and brush with the remaining Olive Oil.  Season with your choice of Spices, I used Miners Mix Poultry Perfection Seasoning & Rub.

Broil the meat evenly on both sides until the internal temperature reaches 160⁰ (about 3-4 minutes per side).

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Place the Bacon atop the Chicken Breasts, followed by the Pepper and Onion mixture.

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Top that all off with the cheese of your choice and pop back under the broiler, just to melt the cheese.

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Devour.

**2nd Cook’s note: Try adding some fresh Mushrooms to the Pepper and Onion mixture as well, MMM!

If there’s any leftovers, they make a super sandwich too.  😉

**3rd Cook’s note: I seasoned the Chicken Breasts with some homemade Poultry seasoning and S&P; chopped the Bacon.  I want to try melting some Fontina Cheese over the top next time.

I’m Not Going To Try It, You Try It

Since first making this dish, Whole Wheat Penne pasta with Chicken Italian sausage and Broccoli Rabe, I have found that if you add a small amount of grated fresh Nutmeg, this will heighten the dish even farther. Let me know if you try this dish; I think that even the fussiest non-veggie-eating kiddo will enjoy this pasta plate as much as my husband does 🙂

My Kitchen In The Middle Of The Desert

When I went to the green grocer the other day to replenish our fruit and vegetable supplies, I spied some Rapini or Broccoli Rabe. Normally, I go right past it because it’s so terribly expensive, even by mainland standards. Back home in Hawaii, fresh fruits and veg that came from the continental United States are shipped in. They’re tasteless and I think way over priced. But these bundles looked like they had just been laid out, still warm from the sun, there wasn’t even any pricing on them yet. I made an inquiry as to the cost, not bad at $3.99 per pound. I figured we’d give it a whirl. I had seen an extremely simple dish on some TV program, it couldn’t be that difficult.

Whole Wheat Penne pasta with Chicken Italian sausage and Broccoli Rabe

This was as easy as pie (which I wish I could eat, but alas, not yet). I did a search on the WWW and found…

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Keep Your Fork, The Best Is Yet To Come

I’ve been absent from some time with good reason, but I wanted to touch base quickly to say, I’m here and but extremely busy. So please bare with me and enjoy one of my favorite posts from the past.

My Kitchen In The Middle Of The Desert

I received an email from a dear chef friend whom I see but rarely. I was touched by the content, so I saved the portion that made me cry, think, reflect upon how amazing life is and how food binds us all in one way or another.

I started to look around to find where this touching story may have begun and I found it’s thought that Roger William Thomas sent this to Ann Landers. I also found that the original title of this essay was Keep Your Fork.

forks and knives

A Woman and a Fork

There was a young woman who had been diagnosed with a terminal illness and had been given three months to live. So as she was getting her things in order, she contacted her Pastor and had him come to her house to discuss certain aspects of her final wishes.

She told him which songs she wanted sung at…

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We Will Remember!

HEH! There’s A Sale At My Shop!!

YUP!

From Auntie Doni’s House has some neat stuff!

25% off purchases $50 +

Please use the coupon code 1SPECIALDISCOUNT at checkout

https://www.etsy.com/shop/FromAuntieDonisHouse?ref=hdr_shop_menu

Hit the link above to view my shop

ALOHA!

You Mean We’re Not Living In Hawaii Anymore?

Source: You Mean We’re Not Living In Hawaii Anymore?

 

WOW!  This is my third anniversary as a blogger.  It doesn’t seem that long, really.  I’ve posted here my first blog, ever.  I enjoy writing about the different happenings in, as well as out of My Kitchen In The Middle Of The Desert.  I’ve learned a few things along the way and I hope to continue picking up tips and treats from folks.  I want to thank you for stopping by and dropping me a comment or even a “like”, Mahalo!

Shaka Braddahs and Sistas! Hang loose!

It SNOWED! In The Desert!

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Snow on day one…

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snow on day two…

We’ve had below freezing over night temps for the last four days, HEH!  This is the middle of the desert, whatsup braddah?! HA!

Stay warm

Meyer Lemons Are In Season

I posted this back in 2013 on the same date. I had just been wondering when the Meyer Lemons were going to come out, now I now. So, off I go to the green grocery to pick up a couple of pounds for more Marmalade for my Mother.

My Kitchen In The Middle Of The Desert

My mother has been looking for Meyer Lemon Marmalade at every Farmer’s Market that we go to, but to no avail. I was in my favorite green grocers and they had the beginnings of this year’s crop, not a bad price either, $1.99 per pound. Being the fantastic daughter that I am, I made a batch for her, well all of us.

I did an Internet search for a sugar free recipe, but can you believe it? Not one! So, I had to piece together my own.

make sure to got out all of the seeds

I washed and de-seeded the fruit, saving the pips in a gauze spice bag for later use.

… halved, then quartered and lastly sliced the fruit as thinly as I could (I used by uber-sharp slicing knife)

… chucked the lemons along with that bag of seeds in to a non-reactive pot (I have a Le Creuset dutch oven) and just enough cool…

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CheeseSteaks for Lunch!

My husband professes to NOT being a foodie, yeah right!

So yesterday, it’s coming up on lunch time and DH asks, “What’s for lunch today?”  Not a clue.  So I see, no really, I see this light bulb go off over his head and he says, “Why don’t you make us CheeseSteaks with some of that steak that you’ve got in the chest freezer.  We still have Amoroso Rolls and cheese, right?” GENIUS IDEA!

Lunch

I sliced a New York Strip Steak while still partially frozen, real thin, along with some Sweet Onions; I heated a skillet on pretty high heat with some Olive Oil, fried the Onions first, set those aside and then the meat, REAL quick like, just til the meat was no longer pink.  Next, I layered the rolls with meat and then onions and topped it off with the cheese.  Under the broiler it all went.  MMM!  Add some Potato Chips and a Ginger Ale and you’re golden baby!

I think we’ll just have a salad for dinner. 😀