Cooking is Dangerous

Did you check out my crab and lime button  recipe from the other night?  It was very good, but there was an incident while making the buttons.  Upon removing them from the oven, I somehow (you WILL wonder “how the….”) burned my neck on the edge of the baking sheet.  Why did I have the pan up so high? Who knows. My life is very painful. I’ve said it before.  I went to work today with what looked like a hicky in the middle of my neck.  Ted did give me a look with raised brow.

The Burn

It didn’t upset this morning’s workout though.  A good 30 minutes on the ET.  40 minutes of back and triceps. Shane and I jogged for 44 minutes around the Utica Streets and into the golf course. We enjoyed a nice cool morning, 53 degrees.

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Movie Review:

“Duplicity” with Julia Roberts and Clive Owen. 

A good “cat and mouse” movie. It was a bit confusing at first but ended with a neat little twist.  Julia Roberts and Clive Owen make a great on screen match.

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Tonight’s quick eats.

Portobella Pizzas

 

Tonight I used organic portobella mushrooms and made “Portobella Pizzas”.  This is a really neat dish if you want low carb and/or gluten free because there is no bread nor grain.  It’s simple.  Now in saying that, I did use Morning Star Meatless products which contain wheat and wheat gluten.  However, if you eat meat, then go Gluten Free!

Here is what you do…Preheat oven to 400 F.

Clean your mushrooms by carefully scraping the gills.

 

Add some pasta or marinara sauce to each mushroom

 

Add your cooked meat or cooked soy product to the mushroom

 

Along with soy bacon, I added Edamame to my mushroom

 

 

Add a slab of mozzarella and top with grated Parmesan cheese

 

 

Bake at 400 for 14 minutes. Turn to broil and broil for the last 2 minutes.

 

Enjoy!

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CEimB: Chicken (Tofu) Sate’ with Spicy Peanut Dipping Sauce

This weeks CEimB recipe was chosen by Cathy of  The Tortefeasor.  On page 54-55 of The Food You Crave by Ellie Krieger, you will find this delightful dish.  It’s a skewered, grilled recipe that you can use as an appetizer, snack, or use it as a dinner as we did.   

There were a few glitches:  1. Forgot to pound Ted’s chicken.  2.  Was going to use “Quorn” as my meat substitute but it was “unskewerable” so I did a last minute switcheroo to tofu.  That meant it didn’t marinate. 

Tofu with Quorn underneath in the "raw"

The recipe can be found HERE if you don’t have the book.

I bought 1 1/2 lbs of Boneless chicken tenders to save time.  The recipe called for breast halves and cut to 1″ strips.  My boneless tenders were a bit larger than 1″ and needed extra grill time. 

The Quorn was too small and broke apart when trying to skewer.  Since it had been in the marinade all afternoon, I decided it could be grilled and used at some other time.  The Tofu was put directly on the grill to cook and the Quorn on the foil.

The tofu had to be sliced in thick slabs so it could be skewered and grilled just a little longer than the chicken. Personal preference.  After Ted brought it in from the grill he declared..”I do believe this is my Personal Best in cooking Tofu!”.

Tofu Sate' with Spicy Peanut Sauce

 

The Spicy Peanut Dipping Sauce was made the night before. Easy to make. 1-2-3, in the fridge, you’re done and can be stored for up to 3 days.  It was spicy. It WAS good!  It was a necessary addition to this dish.

Spicy Peanut Dipping Sauce

This recipe would be a great appetizer for Football Sunday get togethers or to grill at tail gate parties.   Go Cowboys!

Chicken Sate' in Spicy Peanut Sauce

 

Great pick, Cathy!  The Tortefeasor scores!

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