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Wednesday, October 03, 2007

Cooking For Guys Who Can't Cook

Chef Pat brought in a celebration of potatoes and chicken this morning, so easy us guys can even do it. First we'll look at the dinner recipe, and then a tasty breakfast idea:

Montreal Chicken w/Roasted Red Peppers. You'll need four 6oz skinless chicken breasts (Pat recommends Perdue), a bottle of McCormick's Montreal Chicken Seasoning, some flour, a red bell pepper...and a small paper bag. Lightly sprinkle the seasoning on the chicken, lightly dust with flour. Cook in a hot, oiled skillet for about 4 minutes per side. Roast the red pepper directly on the open flame of the stove until it has turned all black. Place it in the paper bag for ten minutes, then pull it out and peel all the black skin off it. Slice the pepper and place it on top of the chicken. You could buy roasted red pepper in a jar if you wanted, but what's the fun of that?

Twice Baked Taters. You need: 4 large potatoes, 6 slices of thick bacon, 1 cup sour cream, 1/2 cup milk, 3 tbsp butter, 1 cup shredded cheese, 1/2 cup fresh cut green onion. Preheat 350. bake potatoes for 1 hour wrapped in foil, when done remove foil and let them cool for 10 minutes. Slice them lengthwise and scoop out the insides, put the insides into a mixing bowl. Add sour cream, milk, salt and pepper to taste, half the shredded cheese and butter. Mix it all up until it's creamy, spoon the mixture back into the potatoes, top it with the other half cup of shredded cheese, bacon pieces, and the green onions. Bake it for an additional 15 minutes.

Potato Pancakes. You need: 16 oz frozen hash browns (shredded and thawed), 4 eggs, 1 cup of pancake mix, salt and pepper as you prefer. Coat the skillet with oil or cooking spray. An electric skillet works great for these, if you have one. Lightly beat the eggs and add all the other ingredients. Mix well. Drop mix onto hot skillet with a large spoon, cook until brown, flip once.