Yesterday, I went food shopping and picked up a “mozzarella, tomato, and basil” Boca Burger. It was pretty darn tasty! I’m tempted to devour the remaining two right now. I think I might pick up another box of these burgers this week. 
Yummy Boca Burger
Perfecting my cooking skills
I got Julia Child’s Mastering the Art of French Cooking for Christmas. It is an awesome set of books. She gives great tips about food and cooking techniques. With each major recipe, she gives derivatives of those recipes, and tells you how the dish should look/taste and how to fix the dish if it doesn’t come out right.
I’m still on the first book. Hopefully, I’ll be able to make all of the recipes in the books. I’ll be posting pictures of the dishes I make from the books.
European Chickens
I recently made “Chicken Francaise” and “Chicken Florentine”. They both came out great and delicious!
The “Chicken Francaise” was a recipe from Taylor Florence. I like the flavor that the white wine added to the dish. I think I used a pinot grigio. The lemon flavor did come off a bit strong. I don’t know if I cooked it for too long or what. Next time I’ll use just two lemon slices instead of four…maybe that will work.
chicken francaise
The “Chicken Florentine” was a recipe from Giada de Laurentiis. I served it on top of fettuccine. I didn’t have shallots, so I used an onion. The flavor was still great. I think I also used the pinot grigio for this dish too. Plating the dish: I poured some of the sauce over the fettuccine, put a couple of spoonfuls of the spinach on top of that, drizzled some sauce over the spinach, plated the chicken, and then drizzled more sauce over the chicken.
chicken florentine
Chicken Francaise: 8/10 stars
Chicken Florentine: 9/10 stars
Carrots
We’re trying to broaden the vegetables that we eat. Our staple vegetables are (French cut) green beans, potatoes, or collard greens. So, I saw some highly rated carrot recipes on foodnetwork.com that I thought I would try out. One thing to note, I’m not a big fan of carrots–cooked carrots in particular. I have no problem slathering raw carrots in dressing. I just don’t like my veggies extra smooshy. Now that that’s out of the way, onto the recipes.
DB has brought home some carrot souffle a few times from his various work feasts and I really liked it. Carrot souffle was the first recipe I looked up. The other recipe was “glazed baby carrots” by Anne Burrell.
I made Emeril Lagasse’s carrot souffle. I loved it and DB loved it. Although, I didn’t like the topping that much. It was just too sweet for me. I guess I liked it because it kind of tasted like sweet potatoes. I tricked my brain a bit
The glazed baby carrots was not my favorite dish. DB liked it, but he likes pretty much everything. I just ate all that was on my plate just so I could have my daily serving of vegetables. The flavor was good, but the carrots were just too mushy for me.
Carrot Souffle: 9/10 (I could still taste a hint of carrot)
Glazed Baby Carrots: 5/10
New Sheezy Blog
I’ve been trying out a lot of new recipes lately. The family and I have been getting bored with the usual dinners: chicken mushroom, fried pork chops, collard greens, etc. I’ll be posting about the new and old recipes we try out and foods I try when I eat out.
Get ready for a whirlwind of posts!
