Michael's Random @$$ Cookbook

In my free time I like to throw stuff in a pot and see how it comes out. I thought I would document it here and let you all know how it tastes. Feel free to try them yourself, although be warned, I rarely measure stuff.

Today's dish, I like to call it the Ultimate Chicken Mac and Cheese Soup.

Ingredients:
1LB boneless, skinless chicken breast
Mrs Dash
Paprika
Ground Cumin
Ground Mustard Seed
Flour
Pepsi Next - Paradise Mango flavor
"No Yolks" Egg White Pasta (Although any pasta will do)
2 cans condensed cream of chicken soup
1/2LB Velveeta Cheese block

First, I mixed the Mrs Dash, paprika, cumin, mustard, and flour all in a bowl. I didn't measure it but it seemed like about 1/2 of the mix was flour, 1/3 was an equal mixture of Mrs Dash and paprika, and the last remainder was an equal mixture of the cumin and mustard. I then cut the chicken into small 1 inch slices and put it in the seasoning mixture, covering every piece. The chicken was then put into a frying pan on high, and then covered with about 1/3 of the bottle of Pepsi. Fry it until all there is no more Pepsi in the pan.

While that's happened, I had all the noodles cooking in a separate pan. Cook them, drain then, and then put them back in the same pan they were in. Add the 2 cans of condensed soup + 2 cans of water and stir it until the condensed chicken soup is, well, not condensed anymore.

At this point I put the cheese block in the noodles and added the chicken to the mix. Stir until the cheese is melted and mixed up.

The Verdict:
I loved it. Unfortunately no one else is here to try it. I thought the seasoning or the mango pepsi was going to have an overpowering taste, but it all mixed together to have a very great taste.

If you feel like trying something new, go ahead and try this.

 

I used Velveeta because I already had it in the kitchen, not other reason really.

I've always been a firm believer in using sodas when cooking meats. I cooked up a batch of spicy barbeque'd venison for July 4th. I can't remember everything, but know I let the meat soak overnight in Dr Pepper, Mrs Dash, lemons, and various other spices. Made my own custom barbeque sauce for it as well, and I have to say it was one of the best things I've ever concocted.

 

Sounds good, I may have to try it some time.

 

Iiiiim baaaaack!

This time I just have something simple.

Deerjitas

I'll be honest, I measured nothing. Started with some deer hind quarter, sliced it up into strips. Poured a little veggie oil in the skillet, dropped in the meat and a handful of fresh veggies. Added a little fajita mix powder and let it cook until the meat was nice and brown.

Slap it on a tortilla and all is done. The peppers and powder didn't mask the game taste, and that's perfect. I love the natural taste of deer, and this combination was perfect.

Note: No the meat was not fully cooked in the pic... Lol

 

It's been quite a while, but now that summer is rolling around, I'll be trying some more new things. Naturally, I'll be posting them here too. I'll be posting recipes to my personal blog. I know the administration don't like us to put links to blogs in posts, so PM me if you would like the URL.

First recipe of 2014 out of my mind: Michael's Summer Burgers*

*actually cooked in Spring

1LB ground beef - I used Lean 97/3

6 strips of raw bacon

1/4 diced onion

2 whole jalapenos, diced

Salt

Pepper

One Whole Pineapple

Sliced Swiss Cheese


Place the bacon strips in a food processor, and get it to the same basic consistency of your ground beef. Put the beef, bacon, onions, jalapeno, and a pinch of salt and pepper. Fold the ingredients together until you get a uniform mixture. Split the meat into 4 similar sized patties, and grill to preference. Top with Swiss. Slice the pineapple into thin disks (remember to remove the core) and grill. I sliced 4 disks for each burger, and chopped the rest of the pineapple as a side dish, also grilled.

Verdict:
The jalape