Never would I call my own food disgusting. But something about tuna makes me gag. True story. Unless, of course, it is cut fresh off the fish, and eaten raw. Then it's butter in my mouth.
My husband, and every other asian out there I know, loves nothing more than fish, and rice. Fish and rice. Fish and rice. That's all he wants to eat. So, I made fish. And rice. And here is the tuna recipe I used. I had some other dinner guests who also like it very much, so I thought I would share.
Cheesy Factor (1 no cheese, 10 all cheese): 1
Dummy Factor (1 easiest, 10 hardest): 2
Time Factor (1 shortest, 10 longest): 4
Grilled Tuna Steaks
1/4 cup orange juice
1/4 cup soy sauce
2 TBL olive oil
1 TBL lemon juice
2 TBL fresh parsley, chopped
1 clove garlic, minced
1/2 tsp fresh oregano, chopped
1/2 tsp black pepper
4 tuna steaks
Combine everything in a bowl, whisk. Combine fish and 3/4 of marinade in plastic bag, and marinate for least 30 minutes. Grill fish until desired doneness, while basting continually with leftover marinade.
Blah blah blah. This sounds so awful to me. Apparently it was really good. But like I said, I don't like tuna, unless it is fresh, and raw, and served with an obscene amount of wasabi.
I supposed that whatever was left over, you could mash up with some relish and mayo and whatnot for a tuna salad. But the thought of that makes me throw up in my mouth a little bit. Try it with a croissant! I bet that will make it not taste like tuna-salad.
Like I said: not a fish eater, this one. But I had 3 witnesses tell me it was very good. So try it for yourself.
Monday, August 23, 2010
Outback take-out? No, thanks. I'll make Abby-Springs Chicken
I LOVE Outback Steakhouse. And it's one of the few restaurants where I don't get the same thing every single time I go there. One of my go-to favorites, however, is Alice Springs Chicken. Chicken smothered in bacon, mushrooms, cheese, and deliciousness.
So what if it isn't good for you?! I mean, it's smothered in cheese! What's not to love?!
Granted, this is my interpretation. And I ate it when I was absolutely starving. Which is often the case when we eat a late dinner and I can barely contain myself. But this was pretty dang good and a nice substitute if you are too lazy to even get take-out, but still have the craving for cheese and bacon.
I convince myself it isn't bad for me because it is chicken. And I suggest you do the same.
Cheesy Factor (1 no cheese, 10 all cheese): 7
Dummy Factor (1 easiest, 10 hardest): 4
Time Factor (1 shortest, 10 longest): 5
Abby-Springs Chicken
4 boneless, skinless chicken breasts
5 oz Worcestershire Sauce
8 slices bacon
2 Tbl butter
8 oz mushrooms, sliced
8 oz (1 bag) shredded cheese (mild cheddar, Monterrey jack, colby jack, etc.)
Honey-mustard dressing (optional)
Poke holes in chicken breasts with knife or fork. Place chicken breasts in shallow glass dish, or plastic bag, with Worcestershire sauce, toss to coat, and try to get into the holes. Cover and refrigerate for an hour at least. In frying pan, cook bacon, set aside. Drain grease from frying pan, then return pan to stove and add butter and mushrooms. Saute mushrooms, then set aside. Preheat oven to broil. Take chicken out and place on baking sheet, season with salt and pepper. Cook under broiler 5 minutes each side (or until juices are clear, not pink). Take out of broiler, put 2 sliced on bacon, then mushrooms, on each chicken breast, then cover with cheese. Place back under broiler until cheese is melted (about 1 minute). Serve with dressing (optional).
So for the dressing, your guess is as good as mine. I don't normally keep honey-mustard dressing on hand, so for this, I just made my own quick-fix style. I'm sure there are better recipes, but I took 1 TBL cider vinegar, 2.5 teaspoons dijon mustard, 2 TBL mayo, and 1.5 TBL honey, and whisked away. It was ok. Not great, but it did the trick, considering it was lazy, and I simply used the ingredients I already had.
This is one of those recipes that is not quite as good as the original, but pretty darn close. And will probably prevent me from getting take-out here and there. If you want to go for a "healthier" version, for some unknown reason, try turkey-bacon. And saute the mushrooms in olive oil instead of butter and bacon grease. And I don't condone this whatsoever, but you could even try a lower-fat cheese. Why, oh why, would you do this? I have no idea.
So what if it isn't good for you?! I mean, it's smothered in cheese! What's not to love?!
Granted, this is my interpretation. And I ate it when I was absolutely starving. Which is often the case when we eat a late dinner and I can barely contain myself. But this was pretty dang good and a nice substitute if you are too lazy to even get take-out, but still have the craving for cheese and bacon.
I convince myself it isn't bad for me because it is chicken. And I suggest you do the same.
Cheesy Factor (1 no cheese, 10 all cheese): 7
Dummy Factor (1 easiest, 10 hardest): 4
Time Factor (1 shortest, 10 longest): 5
Abby-Springs Chicken
4 boneless, skinless chicken breasts
5 oz Worcestershire Sauce
8 slices bacon
2 Tbl butter
8 oz mushrooms, sliced
8 oz (1 bag) shredded cheese (mild cheddar, Monterrey jack, colby jack, etc.)
Honey-mustard dressing (optional)
Poke holes in chicken breasts with knife or fork. Place chicken breasts in shallow glass dish, or plastic bag, with Worcestershire sauce, toss to coat, and try to get into the holes. Cover and refrigerate for an hour at least. In frying pan, cook bacon, set aside. Drain grease from frying pan, then return pan to stove and add butter and mushrooms. Saute mushrooms, then set aside. Preheat oven to broil. Take chicken out and place on baking sheet, season with salt and pepper. Cook under broiler 5 minutes each side (or until juices are clear, not pink). Take out of broiler, put 2 sliced on bacon, then mushrooms, on each chicken breast, then cover with cheese. Place back under broiler until cheese is melted (about 1 minute). Serve with dressing (optional).
So for the dressing, your guess is as good as mine. I don't normally keep honey-mustard dressing on hand, so for this, I just made my own quick-fix style. I'm sure there are better recipes, but I took 1 TBL cider vinegar, 2.5 teaspoons dijon mustard, 2 TBL mayo, and 1.5 TBL honey, and whisked away. It was ok. Not great, but it did the trick, considering it was lazy, and I simply used the ingredients I already had.
This is one of those recipes that is not quite as good as the original, but pretty darn close. And will probably prevent me from getting take-out here and there. If you want to go for a "healthier" version, for some unknown reason, try turkey-bacon. And saute the mushrooms in olive oil instead of butter and bacon grease. And I don't condone this whatsoever, but you could even try a lower-fat cheese. Why, oh why, would you do this? I have no idea.
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