If I was in WW2, they'd call me spitfire! (becka_mouse) wrote in foodiegeek,
If I was in WW2, they'd call me spitfire!

Welcome to Foodie Geek! I'm the mod, Becka. Hopefully I'll do a good job with this.

Wee bit about me and all that joy. I absolutely love to cook and I enjoy eating good food just as much as making it. I have your typical mom personality. I love to make food for people and make sure they're well fed.

My favorite person to cook for is my daughter, Maggie. She's honest. If she doesn't like something she'll tell me. I have a two month old baby who I'm going to be making and storing baby food for most of the time and a picky as hell husband who will say "Yeah this is great!!" then tell me a billion different ways in wich it really wasn't that good and I shoulda done X and Y and a little Z, too.

really annoying.

I do not follow recipes unless its for something I've never done before. Most of my cooking is done by sight. If it looks right, it works for me.

And now for your viewing pleasure, a couple recipes!

This is a variation of a recipe one of my friends posted on her journal once.

Take 2 pounds boneless skinless chicken breasts and cut into strips. Chicken finger sized because, essentially, thats whats going to end up being made here.

Set that in a bowl and set aside. Pour orange juice and a little lemon juice with honey melted in over the chicken and let it sit for 20 minutes.

Combine your favorite breadcrumbs with a little oregano, basil and thyme.

Drain the chicken and cover with breadcrumb mixture.

Either bake this in the oven at 325 until its done OR you can fry it in a frying pan with a little bit of olive oil.

Either way, its incredible.

Best served with mashed potatoes and carrot sticks.  

24 Hour Pot Roast

You will  need:

One pot roast big enough to fit into a crock pot.
One bottle of dark beer (Guinness works best)
One small white onion, sliced thin
1-2 garlic cloves Chopped coarsely
1/2 cup vinegar
1/4 cup pressed brown sugar
Salt and Pepper
One can beef broth
One can beef gravy
Carrots (cut into bitesized pieces)
Red potatoes cut into bite sized pieces

Put the onion in the bottom of the crock pot and put roast on top of that.
Add the bottle of beer, vinegar and cans of broth and gravy.
Add brown sugar and garlic. salt and pepper lightly.

Turn on crock pot to low setting and walk away.

(its best to start this recipe 24 hours before serving)

Please keep a spare can of beef broth or two on hand to add to the pot roast (poured over roast) every few hours to keep it juicy.

1 hour before serving, add carrots and potatoes and replace the crock pot lid.

Goes best with biscuits, corn and (again) mashed potatoes.

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