Chef chefenvy
All Recipes and Posts by chefenvy
Pizza: Jerk Chicken Pizza">Pizza: Jerk Chicken Pizza
4.45 / 5 Stars | 8 Reviews
by AMIEEWILSON
"This is another recipe that my boyfriend and I made up. We decided that the normal combo pizza was getting boring so we spiced it up - A LOT....
Read moreQuiche: Simple Crustless Spinach and Mushroom Quiche">Quiche: Simple Crustless Spinach and Mushroom Quiche
4.78 / 5 Stars | 18 Reviews
by hrgdane
"It's easy to make this crustless spinach and mushroom quiche - most ingredients are mixed in a blender. Stir, pour, and bake."
Read moreStir-Fry: Stir-Fried Vegetables with Chicken or Pork">Stir-Fry: Stir-Fried Vegetables with Chicken or Pork
4.39 / 5 Stars | 75 Reviews
by Nishana Lee
"An Asian-style stir-fry with lots of vegetables, and your choice of chicken or pork."
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Read moreChicken expiration?">Chicken expiration?
Hi I bought some Perdue chicken (leg quarters) on Saturday, the sell by date is 8/19, doesn't that seem like too long of a time?
I want to wait to cook them until tomorrow but not sure I should wait that long even if the exp date is 8/19
advice?
Thanks :)
How do I make light puffy chicharons at home?">How do I make light puffy chicharons at home?
I'm experimenting with chicken skins, tried the oven, frying pan and boiled down, then allowed to fry. They all turn out pretty good but I'm looking for that puffy, light, crispy texture you find in commercial prepared pork rinds. Is it possible to get that with chicken skins?...
Read moreEssentials of Classic Italian Cooking: Appetizer and Soup Recipe Reviews">Essentials of Classic Italian Cooking: Appetizer and Soup Recipe Reviews
Potato Soup with Smothered Onions (page 96) I discovered this recipe when I was looking for (1) a way to use up a lot of potatoes; (2) make use of some newly made chicken stock; (3) avoid buying additional ingredients; and (4) help-yourself meals and snacks for friends who are staying...
Read moreHow do I make light puffy home made chicken skin chicharron?">How do I make light puffy home made chicken skin chicharron?
Tired of getting scolded for eating only (or stealing others') crispy chicken skins, I thought I would venture to cook ONLY the skins. I was further encouraged when I found a bag of commercially produced skin chip snacks in a small ethnic corner store here in southern Ontario. Found...
Read moreFresh and Local Chinese Cooking - Goodbye Bottles and Pastes">Fresh and Local Chinese Cooking - Goodbye Bottles and Pastes
Some of us have been discussing how when cooking American or European food, we demand freshest ingredients, yet when cooking Chinese, we submit to our cookbook recipes and use the jarred chile bean paste, chile paste, bean sauce, the cheap rice wine from the Asian market, and so on. Why...
Read moreType of tea in milk tea? (Wonderful Foods)">Type of tea in milk tea? (Wonderful Foods)
I did the same thing last year only trying to recreate the "green" milk tea sold in bubble tea shops. I had my best success with loose leaf jasmine tea (they don't really use green tea), liquid fructose (you can purchase it in plastic bottles from stores that sell Taiwanese...
Read moreArabesque: Main Courses">Arabesque: Main Courses
Cod Steaks [Hake Fillets] in Tomato Sauce with Ginger and Black Olives, p. 81 I made this a couple of nights ago, without having first read this report. I enjoyed this dish. I made a half recipe, with about a pound of fresh roma tomatoes, which I peeled and...
Read moreAbout Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude