A Special Day & A Special Guest Post!

Don't worry, the CSA post is still coming up later on this evening...

July 14, 2011.  Today is my two year blogiversary!  Can you believe I've been at this for this long?  I never would have dreamed I would have fallen in love with food blogging, let alone not gotten bored with it.  I've made so many dear friends along the way (and I hope to make many many more!) and I think that's been the main reason I've stuck with it.  The blogging community is such a supportive part of my life and I really want to thank you all for sticking around with me =)

But today is extra special because I've got a special guest poster.  The person whose voice remains silent amongst it all - mainly because he's stuffing his face with all the delicious (and not so delicious) food I make! 

So if you haven't guessed yet - it's ANDY!  The "Fiance" part of My Fiance Likes It So It Must Be Good.  So without further ado, I'd like to let Andy take over and show you one of his favorite things to make!

So hello all! This is Andy, the grand inspiration for Peggy’s blog!!!

 Actually Peggy’s love of food and photography are the reason for this awesome place where so many people have come to acknowledge her tasty creations and good stories.

I think it’s awesome that she has found this love and passion for this wonderful hidden talent that she continually grows from and is continually inspired by. I am very proud of her accomplishments and look very forward to sharing my life with her and her being a part if mine!

She asked me a few weeks ago if I wanted to celebrate her 2 year anniversary of her blog, and I said “heck yeah!” I will be a guest food blog champ!!!

So, let’s talk food!

I didn’t know I loved this meal until we visited her brother James when he lived in Savannah, Georgia.

We ended up at this swamp/bayou style eatery with a baby alligator farm out front, which Peggy happened to forfeit her camera lens cap, when it accidentally fell in while taking pictures of the baby alligators… Anyway we got a seafood platter for two which had crab, shrimp, crawfish, potatoes, sausage, and other things I don’t remember, but I do remember it was good! So that is my inspiration for this meal…

If you can buy food and boil, you can make this…

Ingredients:

(Really anything you want to boil, but here is what I have chosen)

(2) Lobster Claws

(2) Decent sized snow crab claws

(1) Half bag of yellow fingerling potatoes

(2) Cobs of corn cut into pieces

(2) Overflowing fistfuls of shrimp

(1) Large U shaped chicken sausage cut into pieces

A lot of melted butter!!!

A lot of shakes of old bay seasoning all over the place!!!

The messier the better!!!

Steps to make this awesomeness!!!

First I place the potatoes and corn in the boiling water for 6-8 minutes

Next I add the chicken sausage and let everything cook for another 3-4 minutes

Last I throw everything in and let her boil for about 10 minutes…

After I deem all satisfactory, I drain the water and drop a stick of butter in to the pan to melt all over the goodness inside… I also place another stick of butter in the microwave to use for dipping everything into.

The last step is to shake old bay seasoning healthily over everything including the dipping sauce!

I hope you try this, or expand my idea and create your own! It’s easy and tasty!!!

Oh yeah, I almost forgot to mention that Peggy turns into a savage beast when eating this and usually requires a full roll of paper towels or a shower after!!!!

Thanks for reading and I hope you continue to support Peggy, she really loves this and enjoys all you readers and friends she has made!!!

Cheers and tallyho!

-Andy

 

So there you have it.  And no, I really don't turn into a savage beast when eating this - well... I mean, look at it.  It's not the most prim and proper meal out there - you really have to dig in and eat it! I want to thank Andy for guest posting today and giving you a glimpse of the amazing, goofy, and supportive man that I get to happily spend the rest of my life with!  Love ya babe! 



Stay tuned for later today when the CSA round up is up - still time to get it on the action (e-mail me at mtlabor85@yahoo.com!)

Lemon-Shallot Chicken Breasts

So I have to give credit where credit is due.  Andy made this.  And it was excellent.  I'm not saying that Andy is challenged in the culinary department (he makes "man" meals).  He's actually pretty good.  But our styles are very different sometimes.

We have this system.  A system where we trade off weeks to cook.  Whoever's week it is to cook, also pays for the groceries.  A simple system, that results in good food all around. 

This is my week to cook.  But unfortunately, I've had some late shifts this week.  Well. Two.  If you count today, so really not that bad.  But it makes it difficult to sit down and cook a meal when I don't get home until 10 or 11.  So that's where Andy comes into play.  I set him down the night's recipe and he must follow it.  Of course, I'm frantically calling him to make sure he's doing it right - he still thinks margarine = butter.  So, I have all the right in the world to keep calling him, in my opinion.  Hehe.  It's all out of love, trust me.

And he was definitely good at following the directions on this one.  The chicken came out moist and delicious.  I almost feared using chicken breasts because I hate how dry they come out most of the time, but this was different.  Maybe I couldn't have cooked it better myself (but we won't let Andy know that for fear his ego will get larger than it already is).  Anyway, this is a must try!

Ingredients:
Adapted from Ina Garten's 'How Easy Is That'

2 chicken breasts
salt and pepper, to taste
3 tablespoons olive oil
1/2 up Madeira wine
juice from 1 lemon
1 shallot, minced
3 tablespoons heavy cream
4 tablespoons unsalted butter

Preheat your oven to 425 F.

Sprinkle the chicken breasts with salt and pepper on both sides.

Heat a large cast iron skillet (I'm jealous because Andy was the first to use our newly acquired cast iron that I received for Christmas) under medium high heat.  Add oil and heat until shimmering. 

Place chicken breasts, skin side down, into skillet and cook for about 5-6 minutes (if you use boneless chicken breasts, decrease the cooking time by a minute or two), or until skin is golden brown.

Flip breasts over and bake in over for about 15 minutes, or until chicken is cooked through.

While the chicken is roasting, heat a small saute pan under medium high heat.  Add madeira wine, lemon juice, and shallots.  Cook for about 5-7 minutes, or until only a couple tablespoons of liquid remain.  Stir in heavy cream.  Season with salt and pepper, to taste.  Bring the mixture to a boil and then remove from heat.

Stir in butter until it is fully melted.  You want to do this slowly so the sauce does not "break".  Season with salt and pepper, if needed.

Plate the chicken and top with lemon-shallot sauce. 

Andy also served this with some homemade mac and cheese (he really does make some good mac!) and a homemade dinner roll. 

This was definitely delicious and quick for a weeknight meal, that's for sure!  Enjoy guys!