Posts tagged recipe

Greco-Roman Baked Chicken Breasts

Oh yes, you heard me right.  I have dared to cross the line from Greek to Italian and let me tell you, being a double-agent tastes GREAT!  It’s also so much easier than I thought it would be.  (And you know I’m always honest about the work with these things.)  So come with me for the great, speedy journey – Greco-Roman Baked Chicken Breasts!

You'll cook it quickly, but make sure to eat it SLOWLY...

You'll cook it quickly, but make sure to eat it SLOWLY...

Ready?  Set?  GO! Read the rest of this entry »

Leave a comment »

Napoleon Dynamites! Plum Tomatoes, Seasoned Breaded Egglant, Pesto, Mozzarella, and Fresh Basil

Yes, you heard me right.  These scrumptious layered belly-pleasers are called Napoleon Dynamites and almost EVERYTHING you need to make them comes from your local Farmer’s Market!  Need I say more?

The big version...

The big version...

The small version...

The small version...

 I am still trying to find the best way to “plate” these things – they’re downright messy once you get to presentin’ ’em.  But believe me, they make BEAUTIFUL COLORS inside your mouth!  We have here breaded, seasoned eggplant, layered with fresh buffalo mozzarella, fresh leaves of basil, garden vine tomatoes, PESTO, and if that all wasn’t enough, baked chopped WALNUTS on top!  I know.  I know.  Dynamite, eh?  Come with me… Read the rest of this entry »

Leave a comment »

Stir-Crazy Stir-Fry! with Broccoli and Tofu

There’s nothing punkier than a little stir-fry, because, let’s face it, it’s one step beyond eating Ramen noodles for 75 cents, and ALL punk musicians live on Ramen noodles at some point.  But just ’cause it’s basic, doesn’t mean stir-fry has to be boring, greasy, or complicated!  And since I’m losing my mind with this broken ankle and all the sitting around I have to do, I thought I’d use my pain to add a catchy title to this whole shebang.  So now I present to you: Punky Chef 101 – Easy Asian Stir-Crazy Stir-Fry with Broccoli and Tofu… whew!

Can you tell I like my blue plate?  Hmm...

Can you tell I like my blue plate? Hmm...

Yes, I almost didn’t post this recipe because I thought, “Well, everyone knows how to make stir-fry,” and I thought, “Well, it’s not like I INVENTED the damn thing,” but THEN I thought, “Well, maybe NOT everybody knows how to make stir-fry and besides, this blog isn’t really about what I’ve invented, it’s about what I’ve LEARNED, and how I want to share that with YOU, dagnabbit!”  So in conclusion, on with the ‘fry! Read the rest of this entry »

Comments (2) »

Mozzarella, Basil, Tomato Sandwich – God Save the Queen!

Need a quick, beautiful, tasty sandwich that will make you feel like royalty? Get’cher Farmer’s Market loot and combine with some fresh, floaty mozzarella and some healthy wheat bread, and you’ve got it! Witness: Mozzarella Basil Tomato Sandwich – or as I’m calling it, the God Save the Queen!

Like flags in a royal procession...

Like flags in a royal procession...

Yes, if your mouth isn’t watering now, you’re just not human. Or a dog or a bug. (Because I think bugs would like this sandwich, too.) But I digress! This sandwich is also so easy to make that you can do it with only one ankle. (I know this because on Wednesday night, I broke my ankle. Yes. So there’s not a lot of tossing and whipping around the kitchen happening for this Punky Chef at the moment.)

At least it looks punky, eh?

At least it looks punky, eh?

So, get ‘cher boot on and here we go. Now, technically, this combo would be called a “Caprese Sandwich”, but we’re calling it a “God Save the Queen,” because my good friend Carolyn has told me I should name all of the Punky Chef creations after punk bands and punk themes. Trouble is, most punk bands have names like the Velvet Underground, which makes me think of mold in the fridge. (However, it would be the PERFECT name for a red velvet cake recipe, but I don’t like red velvet cake, so I will never make it for you.) Or you could name something a “Sid n’ Nancy,” but then all we think of is heroin and blood, and that’s not very appetizing, though it could make a great cocktail, I suppose. Even the thought of eating something called a “Sex Pistol” – well, I don’t have to tell you.

But then I thought, wait – there is nothing so classic and filled with pageantry as a fresh mozzarella, basil, and tomato sandwich, and what else is classic and filled with pageantry? THE QUEEN! So we arrive at the title for this fabulous and fast sandwich – and you can imagine the most famous Sex Pistols song, or you can imagine carriages, crowns, and receptions. Either way, it’s damn tasty, so let’s get started!
Read the rest of this entry »

Comments (3) »

Snappy Sweet n’ Salty Spring Salad!

Yeesss, Spring is upon us people, and nowhere is that more evident than at my local Farmer’s Market, where sugar snap peas were on the tables this week.  So, in honor of the ‘snaps, I bring you: Snappy Sweet n’ Salty Spring Salad!

I'm not sure what little animal I was trying to make on top there.  Maybe a fish?  Caterpillar?  Maybe just a feathered earring.

I'm not sure what little animal I was trying to make on top there. Maybe a fish? Caterpillar? Maybe just a feathered earring like your Anthropology professor used to wear. Either way, not very appetizing.

I am a HUGE sugar snap pea fan, and it’s one of the only vegetables that remains stubbornly seasonal.  Yeah you can get strawberries anytime of the year, and we pretend that leeks and potatoes are a winter thing, but we all know they’re just hangin’ happily in the produce section all 365 days.  But Sugar Snaps?  Oh no, people.  They are SPECIAL.  They do not let us in to their snappy, crispy, sweet little world unless they feel like it.  (And unless it’s Spring.)  So let’s celebrate the ‘snaps with this crunchy, yummy little salad!  I combined the crisp of veggies with the crunch of walnuts and pepito seeds, and the sweet of the ‘snaps with the smoke of the nuts and the salt of the… well, of the salt.  Come with me… Read the rest of this entry »

Leave a comment »

Sage Cheddar and Red Pepper Cornbread

Ahhh, yes.  Another way to use that Jiffy Corn Muffin Mix to impress your punky friends and WOW your tastebuds.  Witness: Sage Cheddar and Red Pepper Cornbread!

Little sprinkles of red, how we love ye...

Little sprinkles of red, how we love ye...

Awww, yeah!  The Jiffy Corn Muffin Mix strikes again!  But this time, instead of a sweet tooth, we dive into the savory category with this easy, quick sage cheddar and red pepper cornbread recipe.  And total cost?  About $5 I’d say.  Jiffy Mix is a cool $.69 in the grocery store, cheese was $5 from the Farmer’s Market and I used about half of it, red pepper was like $1.28 and I used half of that, one egg, and some milk and butter.  I mean, GET ‘CHER CHILI ON, PEOPLE!  Also great as a happy hour snack with a coupla margaritas, eh?  I’m just sayin’… Read the rest of this entry »

Leave a comment »