One Tablespoon Testosterone – Page 2

Breakfast, Egg Dishes, One Tablespoon Testosterone, Recipes

OTT: Sausage Egg Apple Strata

April 12, 2011June 11, 2011 Sarah

This is a guest post from my husband, Ben. Periodically, he has agreed to share some of his favorite recipes with you in a guest post column entitled One Tablespoon Testosterone, or OTT for short. Enjoy!

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Hello again. I’m here to share another recipe with you, man-style. For this edition, we’ll go the route of “breakfast for dinner.” This is a concept that my wife really enjoys. She could eat breakfast every meal of the day and this is not an exaggeration. We had breakfast food at our wedding reception. But even before I knew Sarah, I knew about breakfast for dinner. In college, one of my roommates (one Patrick Hinker) and I used to occasionally splurge and make

breakfast feasts for dinner. This occasionally involved making 14 links of sausage, a dozen eggs, and a batch of pancakes…and consuming it entirely ourselves. Ah yes, those were the days. Now I have to think of something a bit more…mmm…refined to satisfy my roommate. [Sarah here… Ben just got kicked for that and said, “but I love you!” All was forgiven. :)] And so this recipe may not have been a hit four or five years ago, but now it’s a hit with my wife. The other reason I decided to make this recipe is because we’ve had a pound of ground sausage in our freezer for God only knows how long, and I wanted to do something about it.

Sausage Egg Apple Strata [from $5 Dinners]

Ingredients:

6 slices bread (this can be of your choosing; you can pick what type of bread [we used Italian bread] and you can adjust the amounts depending on how bready you want yours [I probably would have cut back just a bit if I made it again]
1 lb sausage (mild or spicy, your preference)
1 chopped apple (I used Jazz)
8 eggs
1/2 c milk
salt and pepper to taste
1/2 c cheese (guess what? you can choose the type of cheese too! I used cheddar.)

Directions:

Spray or grease a 9×13 cooking pan. Vent your frustrations on the bread by tearing into pieces, but don’t get too carried away. Keep those pieces of bread a halfway decent size. Put the pieces of bread in the pan. Brown the sausage on the stove and drain the excess grease. Put the sausage in the pan with the bread. Chop the apple and add that to the pan. Mix the ingredient around in there a little bit. In a separate medium bowl, whisk together the eggs, milk, salt, and pepper. Refrigerate overnight. The next day, preheat the oven to 350 degrees. Cook the casserole for 45-55 minutes. With about 5 minutes to go in the cooking, remove the casserole from the oven and sprinkle the cheese on top. Put back in the oven to finish cooking. When it’s done, enjoy thoroughly.

Click here for the printable version: Sausage Egg Apple Strata

Question of the Day: So if you could only eat five foods for the rest of your life what, what would they be?

Chicken, One Tablespoon Testosterone, Recipes

OTT: Chicken Parmesan

March 14, 2011June 13, 2011 Sarah

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Ah, Italian food. The stereotypical style for dinner dates. I have no problem with that, and evidently neither does my wife. So on this past Valentine’s Day, I decided to make her some Italian food. For those of you who are regular readers of her blog, you understand that it is no easy task to cook for someone like her. The standards are high, and I have to be at the top of my game to please (okay, that may be an exaggeration, she is pretty appreciative of the mere fact that she doesn’t have to cook for a meal). But I enjoy the occasional kitchen adventure, so rather than just take her out to some overcrowded restaurant, I decided to have one of those adventures.

Chicken Parmesan [from Eat Live Run]

Ingredients:

4 chicken breasts halves, beaten into oblivion (okay fine, pounded)
2 c Panko breadcrumbs
2 eggs
1/2 c flour
1/4 c milk
1 c shredded mozzarella
2 oz pepperoni
1/4 c parmesan cheese
1 jar marinara or pasta sauce
1/4 c canola oil
spaghetti or fettuccini noodles, cooked

Directions:

As always, begin by preheating the oven. In this case, to 450 degrees. Combine the eggs and milk in a shallow dish. In another shallow dish, spread out the bread crumbs. In yet another shallow dish, place the flour. Arrange the dishes in a neat little line. After pounding the chicken breasts (don’t go overboard or it’ll break into small pieces), dunk one breast at a time in each dish, starting with the dairy blend (not to be confused with store brand yogurt) and so on and so forth. Heat the oil in a large skillet over medium heat. Place the chicken breasts in the oil and fry them until they are delicious-looking golden brown and cooked through. Drain the chicken of any excess moisture (if there is any, I had no need for it). Lay the fried chicken breasts in a greased casserole dish. Smother them in the pasta sauce, parmesan, and mozzarella cheeses. Last, but certainly not least, place the pepperoni on the top. Bake for 15 minutes and serve with spaghetti or fettuccini noodles. Enjoy.

Click here for the printable version: Chicken Parmesan

Bars, Desserts, One Tablespoon Testosterone, Recipes

OTT: Chocolate Chip Cookie Bars

February 8, 2011October 9, 2015 Sarah

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Hello again readers of my wife’s blog, it’s been awhile since I have guest posted so I’m back. Today, I’ll weave a tale of deliciousness that my wife first spun before I even met her. Naturally, this meant that there was quite a bit of pressure on me to live up to those standards. But I persevered and I believe they turned out pretty well. So here’s the recipe.

Chocolate Chip Cookie Bars (adapted from 1001 Cookie Recipes by Gregg Gillespie)

Chocolate Chip Cookie Bars - a no fail, can't go wrong treat that EVERYONE loves | thepajamachef.com — So…delicious…

Ingredients:

2 1/4 cups all-purpose flour
1 t baking soda
1 cup canola oil (vegetable oil does NOT work)
1/2 cup sugar
3/4 cup packed light brown sugar (although I did use dark brown sugar)
1 large egg
2 1/2 t vanilla
12 oz semisweet chocolate chips
6 oz semisweet chocolate chips for topping

Directions:

Preheat the oven to 350 degrees. Grease a 13 x 9 pan. Combine the flour and baking soda in a bowl. In a large bowl, beat the canola oil, sugar, and brown sugar. Beat in the egg, then beat in the vanilla. Gradually blend in the dry ingredients. Fold in the chocolate chips (12 oz). Spread the dough in the pan and bake for 15 minutes. Remove the pan and immediately place the chocolate chips for the topping (6 oz) on the warm dough. Place the pan back in the oven for five minutes. Remove the pan and use a spatula to spread the chocolate chips around. Let cool (or don’t bother waiting) and enjoy.

Click here for the printable version: Chocolate Chip Cookie Bars

I promise these will not disappoint.

Question of the Day: So what’s your favorite homemade cookie recipe?

Chicken, One Tablespoon Testosterone, Recipes

OTT: Lime-Soy Chicken

November 16, 2010November 18, 2015 Sarah

A delightfully easy, flavorful chicken dish… it’s always a hit!

This has become one of my favorite dishes. My wife first made it early in our marriage and it’s one of those recipes that’s stuck like oatmeal scone batter to a mixing bowl. It’s got three of my favorite flavors in it. I love citrus, so you’ve got lime. I love Asian flavors and soy sauce is excellent. And it’s got red pepper flakes for some kick, and I do love spicy food. But this isn’t too spicy, so don’t let that scare you off. Plus, you can always tweak it to your tastes. But anyhow, this is a rich in strong flavor dish that delights your sense of taste. Unfortunately, my latest attempt at it hardly delighted the sense of sight so there’s room for improvement. Presentation is perhaps my greatest culinary flaw. I suspect my wife would agree.

Lime-Soy Chicken

Servings: 4
Time: 20 minutes + time to marinate, at least 30 minutes or overnight
Print

adapted from an unknown magazine

Ingredients:

1/4 c lime juice
1/4 c soy sauce
1/4 c olive oil
1 t crushed red pepper
1/2 t cumin
4 boneless skinless chicken breasts (unless for some reason you enjoy boning and skinning the chicken breasts yourself…which would make you weird)

Directions:

Combine all the ingredients in a medium bowl (except the chicken of course). Then marinate the chicken in it for at least 30 minutes to an hour, although I’m a big fan of overnight marinating. The more the time those flavors have to absorb into the meat, the better. Now it’s time to fire up your grill (or you could just broil it in the oven). When it’s ready, place your flavor-infused chicken breasts on the grill and cook. Unless you’re using a George Foreman (which at this time of year you should be…unless you live in the south or west in which case you can use the time waiting for your outside grill to fire up to contemplate what it would be like to experience the weather phenomenon most of us call “seasons”), turn the chicken after several minutes. When the sweet sweet juices run clear, your chicken is done. Remove from grill and enjoy. It can be served with any tasty vegetable such as fresh green beans or roasted potatoes. I served it most recently with a cilantro lime barley. This was basically just barley cooked in chicken broth, with lime juice and cilantro added. Also try adding bacon. I haven’t tried this, but bacon makes everything better so I don’t see how it could hinder this either.

Question of the Day: With Thanksgiving just around the corner, what’s your favorite Thanksgiving dish? Mine is turkey, covered in gravy. Mmmm… or really, anything covered in gravy, except cranberry sauce; that would just be gross. Side note: my wife hates gravy. I don’t know what’s wrong with her.

Chicken, Main Dishes, One Tablespoon Testosterone, Recipes

OTT: Asian Chicken Bowls

October 27, 2010October 29, 2015 Sarah

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Ah yes, some of my favorite food ever is Asian cuisine. Or perhaps more accurately, Asian food that’s been Americanized into a fast food format. Yum. But this is my take on Asian-inspired food that’s simple and delicious.

Asian Chicken Bowls

Servings: 3-4
Time: 30 minutes
Print

Ingredients:

Asian rice sticks (or another form of pasta or even rice)
1 lb chicken
1 bag frozen stir fry vegetables (or the same ones fresh-style that would probably cost a small fortune at your local grocery store)
2 T olive oil
1/4 cup water
1 T soy sauce
3 T Szcehuan sauce
1/4 t Chinese 5-spice
1/2 t sesame seeds
dash of red pepper flakes

Directions: Cut the chicken into bite-size pieces. My bites may be larger than yours so adjust according to mouth size. Heat the oil in a large skillet on the stove (or better yet, in a wok if you have one…I don’t…). Place the chicken in the skillet and cook. Flip after several minutes and cook until golden brown. Add water, frozen vegetables, soy sauce, and szechaun sauce. Cover and let cook for several minutes. Meanwhile, begin making the rice sticks. Back to the chicken mixture, add Chinese spice, sesame seeds and red pepper flakes. Stir and let cook until vegetables are tender. When rice sticks are finished cooking, drain and add to chicken/vegetable mixture. Stir together and serve. Obviously, the amounts of sauces and seasonings can be adjusted. I used enough pepper flakes and szechuan to give it some kick. But for a sweeter sauce, add more Chinese spice and less pepper flakes and szechuan. If there isn’t much sauce at the end, add some more water.

Question of the Day: Since Halloween is nearly here, what’s the best person/thing/whatever you’ve ever been for Halloween?