Tag: chef

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Comfort Food: Veggie Lasagna & Chicken Lasagna

Let’s talk comfort food. Technically, all food can be comfort food if said food brings you comfort when you think about it or partake.

For me, when I think of comfort food, the foods that immediately spring to mind, makes me smile and makes my mouth begin to water just from the thought are: fried chicken wings, homemade Mac and Cheese and Lasagna.

I do not eat any of the aforementioned often because… well… I am trying to eat better and all that jazz. However, sometimes, it is good to treat yourself. Self care comes in many forms and me being a food lover, what better way to show myself some love than to make one of my happy food dishes.

So, I typically make Lasagna the traditional way. Okay let me specify because my family traditional is probably not the same as actual ‘traditional’. So traditional meaning a ground beef meat sauce, ricotta and different shredded cheeses. But since I am trying to be a bit more healthy, I decided to make a veggie lasagna for me and since my family loves chicken, I made them a shredded chicken lasagna.

Chicken lasagna is super easy, I just boiled chicken breast in seasoning and shredded it.

For the veggie Lasagna, I used veggies that I love and that would hold together. I used yellow summer squash, zucchini squash, a medley of 5 mushrooms and red spinach. Red spinach has a slight bitter taste, so the next time I would just use regular spinach. Never-the-less, my family devoured the chicken lasagna; I got none, but they definitely enjoyed it. The Veggie lasagna was so hearty, that I forgot it did not have meat in it!!!

If you want to see how I prepared these two dishes, check out the video HERE!

And please like comment and subscribe.

Let me know in the comments below, what is your favorite comfort food?

Until next time, Cook, Eat and Enjoy!!!

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Seafood Boil

Hey All,

Hope this blog post finds you well and prospering in 2018. Well let’s start this year off right and that could only mean seafood for me.

Last week, I was inspired to make a seafood boil and it turned into a Mukbang on my youtube channel Cook Eat Enjoy

I am an east coast girl, so seafood is in my blood and I could eat it everyday!!! I am actually considering becoming a pescatarian… maybe. Anyway, I had really been craving seafood and was going to go out to a restaurant, but realized that I could get more for my money if I did it at home, and that is what I did. So I was home alone, everyone else was either at school or at work, so I got to treat myself, but I did save everyone else some… I am not that greedy (although when it comes to seafood, I typically am).

My seafood boil had head-on shrimp, snow crab legs, king crab leg, little sausages, red and yellow potatoes, frozen corn on the cob, mussels and old bay seasoning.

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Of course, any combination of seafood can be added, your choice.

All of this cost me about $32, and I had enough to feed 4 people and it took me about 30 minutes to make. Please tell me in the comments if you know of a place where you can get a deal like that. That is a restaurant I might just go check out with my family 🙂

Never-the-less, if you want to see how I made the Seafood boil in 30 minutes. Go check out the  youtube video Seafood Boil Mukbang 

Oh and while you are there please like, comment and subscribe to support your girl, me!!! Until next time; Cook, Eat and Enjoy!!!

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Nothing Fancy: Pan cooked Trout 

People tell me all the time that they are afraid to pan cook items. Afraid that they will burn or not cook their item enough, etc. One of those items is fish fillet.

Everything doesn’t have to be fancy or complicated; a lot of times, simple is best.

So I am gonna show you how to pan cook a trout fillet with yhe skin on. I love skin on my fish, especially when the skin is crispy.

So. I have two store bought trout fillet with skin on. I seasoned both sides with seasoning salt, black pepper and garlic powder.

 
  
In a frying pan, big enough to fit both fillet and have some room, add about 3 to 4 tablespoons of olive oil and heat. You want you pan hot, but not smoking.

  
Now add your fish, skin side down. When you put it in, it should be sizzling. You want  your skin to be crispy.

  
You are only gonna flip your fish once so the skin will stay crispy. When you see the edges of the fish turn white, it is a good bet that it is time to flip.

 
So flip your fish

  

You can see the pretty caramelization on the skin. Now you have to give the other side time to cook, abot 3 to 5 minutes.

  

 I did a quick check and the meat side is starting to brown, but it is not quite cooked through, so add  about 1/4 cup water to the hot pan

  
The water to the hot pan and oil will create steam and take the fish over the finish line of done in the middle. 

  
The water will cook up and create a nice little fish broth as well that, in my case I added over some steamed broccoli I had leftover from the night before.

  
And there you have, nothing fancy but extremely tasty pan cooked trout with crispy skin.

Until next time, cook eat and enjoy!