A little good PR

I know 2 posts in one day.... but wanted to share a pretty good interview I had in the local paper here in Aurora, the Beacon News. It has to do with a running theme about men who cook, and since they already had a on about BBQ and Smoking Sandy said I should drop the reporter an email and tell her about my blog... and my recipes.

Well I did and here is the article I included a link and a jpeg of it I scanned in. I hope you enjoy it.

http://beaconnews.suntimes.com/lifestyles/11239993-423/fox-valley-cooks-hunter-likes-to-know-where-his-food-comes-from.html

Spring has sprung!

Hi everyone;

Happy Spring - and boy has it sprung all over the place - I still have gas in my snowblower (used exactly once this year) and now need to mow my lawn. The farm had 5 calves today - always a busy time but the good news was the guys didn't have to walk through knee deep mud to get them up and nursing on momma.... Belated Happy Birthday to my mom, who turned a not so spry 85 on Friday --- Bad news was she celebrated it in the hospital, but good news - she was out at a rehabilitation center by Monday. You just can't keep a good German woman down ;) .

Anyway on to the good recipe. Sandy had torn a chicken breast recipe out of Good Housekeeping and I have to admit it looked pretty good so I thought I would try it out tonight, so here goes:

1 pound carrots thinly sliced at an angle

2 tsp Extra Virgin Olive Oil

1 Cup Panko Bread Crumbs

1 1/4 lbs Skinless, boneless thin sliced chicken breast cutlets (about 4)

1 Tbsp Dijion Mustard

1/2 cup plus 1 Tbsp balsamic vinegar

5 oz baby Arugula

1/2 cup Fresh basil torn

1) Preheat oven to 450* and on Jelly Roll pan toss carrots with EVOO and 1/8 tsp each salt and pepper. Roast 8-10 mins until crisp-tender and transfer to large bowl to cool.

2) While carrots cook, place panko on large plate and in medium bowl toss chicken with 1/4 tsp black pepper and mustard until well coated.

3) Transfer chicken to panko and press to coat well. let rest 5 minutes. Place chicken on rack over same jelly roll pan and cook 12 -14 minutes or until registers 165* on thermometer

4) While chicken cooks in 1 quart sauce pan, heat 1/2 cup balsamic vinegar and 1/8 tsp salt and pepper to a boil and then reduce heat simmer 8 to 12 minutes until syrupy.

5) To same bowl as carrots add arugula, basil and remaining Tbsp balsamic vinegar. Toss and serve with Chicken and balsamic glaze.

It sounds like it would take a long time but if you look you can stack almost all the time so this can go from 0 to dinner in 30 minutes... You tell me 370 calories per serving with 33 g of protein.... Looks pretty good to me. It was absolutely perfect match with a Yellow Tail Chardonnay

We're gonna "BOL" you over

Hi everyone,

While I was preparing my last post subject meal (the pheasant roll ups) Sandy wasn't too keen on eating them so she prepared some spaghetti and meat sauce (home made meat sauce by the way) and garlic toast. Nothing really new there as I swear she is the most Italian Swede I have ever met - she could eat noodles with sauce almost every night. But what is different about the meal was not the content but the container. It is called the "OBOL" and what is different about it is how it is constructed.. It is pretty self explanatory by the pics - they say one pic is worth a thousand words and I talk too much anyway so here they are:

As you can see the bowl has two distinct compartments - originally designed for people who don't like soggy cereal but Sandy thought it would be a great way to keep her garlic bread from getting all saucy... It really worked great! Note the pic on the right also shows the "handle" that is built in for securely holding what ever is contained. Here is the link to the site.... http://www.obol.co/ Enjoy

"Ike, No bird".....