Unconventional Cooking!

Sorry I haven’t been around lately. I haven’t legitimately cooked something worthy of being posted in a long time and I’ve been busy and everything is a fiasco! Here’s a yummy treat for you.

You might not like this, it was another experiment but turned out SUPER delicious.

What you’ll need:

• Potatoes (Remember, you cut them in halves. So decide how many you want).
• A baking sheet/pan
• A large pan
• Half an onion
• A pinch of salt
• Grated orange cheddar cheese
• Sour cream
• Bacon bits
• Diced steak
• Refried beans

Preheat your oven to 450.

Start off washing your potatoes and cutting them in half. Spoon out the insides of the potato and put them in a bowl.

After you have cut the potatoes in half and removed their ‘guts’, put a piece of aluminum foil on your baking sheet and spray it with pam. Place the potato skins on the pan and sprinkle them with salt.

Dice half an onion, and cook your steak in a pan on medium. Put all of it in a bowl and mix with the grated cheese then, fill your potato skins. (It’s hard not to taste it at this point so go for it. You’ll love it!) Put em’ in the oven for a good twenty minutes or so then pop em out and enjoy!

Part 2: Mexican Style Potato Skins

Repeat the whole process of cutting the potatoes in half and gutting them. Now, put refried beans in them and sprinkle some bacon bits on them. Same heat, same amount of time. Feel free to put a dollup of sour cream on these when they come out too!
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Sorry I only have one picture for you guys. I’m going to try to walk you through this and make it as easy as possible without the pictures. I’m sorry I don’t get on here super frequently and it seems that a lot of my dishes are similar. I’ll try to make something aside from seafood and veggies this week.

This recipe was basically my clueless attempt at making a dish that inspired me from a little restaurant called “Azteca”. They serve a steaming hot plate of shrimp in a cheese sauce and it is just to die for. Usually it’s best to eat it with tortilla chips, I had none and was low on food so this recipe is a bit outlandish, but delectable nonetheless.

What you’ll need:

• One small pan
• One large pan
• One medium sized pot
• One 1 lb. bag of large precooked shrimp (you’ll usually have to thaw them and pick the tails off.)
• 1/4 cup of milk
• 2 Tbsp. of olive oil
• 2 cups of shredded mozarella and white cheddar cheese (mixed together.)
• 2 cups of rice
• A bag of frozen veggie mix, your choice (I used a generic ‘stirfry deluxe’ from WalMart.)

Start off by turning the large burner on low heat. Put the milk and oil into the pan. Put one cup of cheese into the mix and let it all melt slowly. Put the shrimp in the pan as well and stir occasionally. These should ultimately take a half hour to cook and absorb the flavor, keeping it on low heat allows the sauce to thicken. It starts smelling and looking really tasty so don’t be afraid to try it here and there ;]

Turn on the small burner on medium heat, put about 1/2 cup of water in the pan and pour the veggie mix in. It should all fit. If not, feel free to nuke it. I put a lid on it so it steams faster. This should take about 15 minutes to fully thaw and get hot.

Turn a small burner on high, this is so the rice cooks quickly and coordinates with the other food’s time. I use three cups of water to boil the rice in, you can do however much. Put all of it in the medium sized pot. Sometimes it varies. This should take about 20 minutes.

When all the food seems to be done, put the other cup of cheese on top of the shrimp while still in the pan. Stir so it can melt. The sauce should be of a white color. Portion all the food and put it on a plate. I made this meal for a friend and I, however I skipped out on the rice and made a simple salad. It’s best if you serve the shrimp with the sauce over the rice to give the rice that rich flavor. I ended up mixing my veggies in with it too. It’s very filling. Enjoy!

Hey guys! Sorry to keep you waiting I just haven’t really had the time to mess around with the computer all weekend. If I could post the recipes and pictures from my phone easily I would!

This recipe was a must, I came up with it on short notice. You may not particularly care for what I’ve made here, but this was just for a friend who was staying with me for the weekend who is vegetarian. I had little time and just did this really quickly. Sorry for the lack of pictures. Regardless, it was vegetarian approved. She loved it!

What you’ll need (Basics):

• One large pan
• One small pan
• A quarter of an onion (Doesn’t matter how you chop, dice or cut it, as long as the pieces are small enough to fit in a small pan with the potatoes)
• Shredded mozzarella cheese (you can buy it, whatever brand, or shred it yourself.)
• One small bag of fresh now peas (I get mine from the produce section at WalMart)
• Three potatoes (Truly doesn’t matter what kind. In my opinion red skinned Idaho’s are the best.)

This is an easy and filling vegetarian meal. After the potatoes are cooked and the cheese is melted, you’ll be in heaven. I promise! Even though I kind of went out on a limb with this one, it proved to be delicious and satisfying!

What you’ll need for the potatoes:

• A few pinches of pepper (I use cracked.)
• 1 Tsp. of vegetable oil
• Salt (Only if you want to)
• Chopped/diced/or minced onion

Start by cutting the potato with it sitting longwise on the cutting board. Cut it into thin but not too thin vertical slices. Then cut the potatoes into little cubes by cutting them horizontally. I keep the skin on for taste and texture. Throw it all in the small pan with the small bit of oil on medium heat. Stir occasionally. You’ll start smelling those onions soon enough. Feel free to sprinkle and add pepper or salt as you please. Cook these for about 20 minutes. If they’re not done by then, cook until they are. But they should be.

What you’ll need for the snow peas:

• 1 Tbsp. of water (in the large pan.)
• Pepper (Ration as you see fits.)

Put the snow peas in the large pan so they can be spread out. They should be put on medium heat. I added some minced garlic, you don’t have to do this. Keep it as simple as you please. Add as much seasoning as you want, really it doesn’t matter that much. You’ll know when the peas are cooked as they will turn dark green and no longer be quite crisp.

When it’s all done, simply put the potatoes on the plate with the peas, sprinkle some mozzarella cheese over the hot potatoes and serve. As you can see below I added a few slices of pear as a sort of dessert.

This may not sound appetizing to any of you, I know. But I’ve been dieting for a while now and try to eat more veggies than meat nowadays. While my dad enjoys his salmon, I’ll be having this with what’s leftover from the asparagus.

It’s hard to find fresh veggies in the winter, so I get frozen It’s a lot quicker to avoid the chopping and cleaning process of fresh veggies anyway. So what I do is get a bag of veggies, my choice. The seasoning?

You can really tell I love that Chicago steak seasoning! I also use a lot of salt. Not recommended by health freaks, but I love sodium.

I put the small burner on low heat until all the veggies are hot, dump it on a plate and eat. Sorry this one wasn’t as exciting guys!

P.S.

I cooked the veggies in a watered down version of the butter sauce from the salmon.

The name of this recipe is just fancy french for salmon in a butter sauce. I would have started off with something more like a breakfast but it was easier to start off with this since it’s what I’m making for dinner tonight! Basically it’s pieces of salmon (amount of cutlets for your meal may vary, I only made two since it’s just me and my dad.) marinated in a butter sauce, with a side of asparagus and noodles.

What you’ll need for the butter sauce:

• 3 Tbsp. of melted butter
• Cracked pepper(however much you like. plain pepper works just the same. the cracked just helps the texture.)
• A dash of salt
• 1/4 cup minced garlic (fresh or dried, whichever you prefer.)
• One tsp. of half and half (I know it sounds weird, but trust me!)
• One chicken flavored bu-yon cube.

I also used a dash of the above seasoning. I use it in almost everything. It just adds some more flavor. You don’t have to, just a suggestion!

Melt the butter in a bowl and mix with all other ingredients, make sure the bu-yon cube is dissolved and everything is mixed thoroughly. Pour the butter mixture into a baggie (zip lock works best) and put the salmon cutlets in with it. Seal it and shake it up a bit, put it in the refrigerator to chill and marinade for an hour or so. Don’t forget the meat must be thawed.

What you’ll need for your side(s):

• Asparagus (I use canned this time, you can use fresh or canned. I won’t be explaining how to cook this either, you can usually pop it in the microwave and steam it with water or boil it for a bit in a pot.)
• Your choice of noodles (I use a simple boxed mixture.)

The noodles above are cheap, I think it was actually ¢99 at WalMart. I went with the garlic and olive oil flavor to keep the flavors consistent throughout the whole meal. You can just throw this in a pot and boil it and add the flavoring mixture. I shouldn’t really have to explain how to cook those!

Cooking instructions for your salmon:

This is simple, really. If I didn’t mention before, whatever of the sauce mixture was left in the bowl, put it in a large pan.

No need for cooking oil, the butter will serve as a sufficient one. When your salmon is done marinading, pull it out of the fridge and put it in a large pan. Not quite low heat, not quite medium, just in between so it all cooks evenly and the salmon will be tender and soak up all of that flavor.

It usually takes me about 25 minutes to do this. While cooking I get anxious so I flip my salmon around a lot, I don’t know how other people do it, but that’s just how I do it to make sure it’s all cooked and observe the color.

When your salmon is just about done cooking, sprinkle your preferred amount of bread crumbs over the top of the salmon. This gives the salmon two different varieties of texture, and it tastes great. I use a generic kind of crumbs, you can choose whatever. Personally I think this flavor and brand is the best.

When you’re done, put on a plate and serve!

And here you have it, a beautiful and yummy meal that takes about a half hour.

(I added the lemon slices because my dad loves lemon juice on just about anything, also added some parsley on top of the salmon and some bread crumbs on the asparagus.)

Hi everyone! My name is Jordan and I’m 18 years old. I live at home with my dad, my parents are divorced and I have five dogs. I work usually 3-4 days a week, I’m a personal nanny so of course I cook and clean a lot. Cooking mostly. However since the children don’t particularly have well cultured taste buds, they don’t appreciate most of my dishes, so I cook the regular stuff for them. Kid stuff, you know. Chicken nuggets, hotdogs, fries, mac and cheese. But that’s so boring!

Since my mom has moved out, I’ve been cooking a lot more to help my dad out. And not to bag on him, but when I let him cook for himself he’ll end up gorging himself with ten hotdogs. So I help him along the way a bit. I’ve had a love for cooking for a long time and someone told me that I should share some of my recipes and ideas for dishes. Since I was young I’ve loved the cooking network and always helped my mom prepare meals. Food fascinated me. My mom taught me something very valuable that definitely suited my style of cooking: experiment and to hell with measuring. I understand many of you chefs out there are conventional, so if you don’t appreciate my odd dishes I’ve come up with myself and my lack of regard for measurements, I apologize. I’m always open to suggestions, questions, or trying something new.

I have a personal blog as well on tumblr: aiiirj0rdan.tumblr.com

I hope you enjoy.