This is after the searing and 2 minutes per side. You may wish to cook in the oven a little longer, but keep your eye on it so it doesn’t turn to charcoal on the outside.
While the meat is sitting, waiting to be enjoyed, get a few of those olives and slice them up!
I used jalapeno stuffed olives for some hot/spicy. You can use garlic stuffed or feta stuffed (which is redundant for this dish), or whatever-you-fancy stuffed, or not stuffed at all!
Top those babies with some feta cheese and enjoy!
This one is actually really fun to make! Gotta be quick with the pan and timing!
Full disclosure: I also steamed some greenbeans with this dish 
Money shot! (chicka-QWOW! chicka-QWOW! chicka-QWOW!)
Beginning of recipe:
[quote]SteelyD wrote:
Get the pan in the oven early while the oven is heating up. The steaks will sear immediately when they hit the iron (you know, like in the gym).[/quote]
Brilliant idea. Never thought of doing this before.
[quote]jo3 wrote:
[quote]SteelyD wrote:
Get the pan in the oven early while the oven is heating up. The steaks will sear immediately when they hit the iron (you know, like in the gym).[/quote]
Brilliant idea. Never thought of doing this before.[/quote]
LOL-- just to be sure, that’s not my original idea, just an old trick I learned along the way…
“Carlitosway” posted this vid in another forum. Too good not to share:
Thanks SteelyD, I have never heard of the pan in the oven trick. I will be giving that a try tomorrow. As always you just make everything look so good, fast and easy.
Sesame-Mango Chicken
Ok, I have a confession-- I really don’t like chicken all that much. I know, blasphemy for a weightlifter.
Exceptions are: Buffalo wings, Chicken Parm (smothered in sauce and cheese), Lucky Garden (Chinese) Sesame Chicken, and Granny’s homemade fried chicken. Rotisserie chicken if I’m really hungry and it’s convenient.
So, when I cook chicken (if I must), I need to flavor it somehow. I had a couple mangoes that were starting to over-ripen, so they automatically become ingredients.
This is a really easy, relatively quick way to add taste to cardboard, err, chicken.
2# Chicken Breasts
1-2 Mangoes
Garlic Powder
Sesame Oil
Salt/Pepper
Fruit Juice (CapriSun, etc)
The pic shows a mango already cut up in the chicken.
I’ve already added a generous amount of toasted sesame oil and the spices-- spices are KEY. The salt and garlic fuse awesomely with the mango and fruit juice.
Add the juice on/around the chicken-- it will bake in these juices. Probably the better way is to add the juice, THEN the dry spices. I didn’t think to document this until after I already prepared the chicken, so we’re a couple steps ahead.
You can pop this right in the oven at 350F, or, like me, since it’s still morning, cover with aluminum foil (or cover otherwise if you’re using Corningware), and stick it in the fridge to marinate until you’re ready to cook.
Be back sometime this afternoon with the finished pics…
Final (not very good pic, sorry).
Disclosure: I added lots of extra salt after cooking.
Additionally, you can use oranges or pineapple as a substitute or in addition to the mango.
Big Boyz Pre-Back Blast Breakfast, Opus 1
or, “A V-Diet Morning Nightmare”
Yesterday was a gym day off, so, although I still managed to down a couple pounds of meat, a few protein shakes, and some peanut butter, I kept my carbs to a minimum.
So, here we are, Sunday morning, and I have a back workout in about 3 hours.
Fuel.Up
I suck at making pancakes (Big Boyz Pre-Back Blast Breakfast, Opus 2) in any form, so that will have to be another day.
Instead, we’ll go with a tried-and-true-big-man’s-breakfast that’s been around since the dawn of man (uh, and chickens and potatoes…).
Classic SCRAMBLED EGGS! (with a twist) — oh, and a microwaved potato — HEY, this can’t all be gourmet!
Also, there have been a few threads lately on ‘How to [do something] with eggs’, so here’s one variation.
Enjoy.
#######
I start with a pan on medium heat and some butter (you can also use PAM, or EVOO, or Coconut Oil, the latter adding a neat taste).
Drop in TEN (yes, that is 10. One-Zero) eggs.
Immediately start slowly moving the eggs with a spatula. This is one of the keys to great scrambled eggs-- keep them moving.
You may wish to turn the heat down a little below medium. Of course, this is individual to your stove. Mine tends to cook ‘cool’, so I turn it up a little higher. Gas stoves tend to cook hotter. You’ll have to figure that out.
Not much too do except keep them moving. When they start to harden up a little from the cooking, you may wish to add some kind of liquid.
I added whole milk here-- not a lot at all-- a big splash. Some people just add water, or buttermilk, or, if you’re going gourmet, some kind of creme or heavy stock of some sort. Depending on how you like the consistency, it doesn’t need too, too much.
Scrambled egg secret numbah TWO – take the pan off of the burner and continue to ‘scramble’ for about 30 seconds to a minute. Let it temperature modulate down a bit, then add back to the burner. When off the burner, the eggs continue to cook from the pan’s heat, but not over-cook from the constant burner (or flame) heat. You may end up doing this 2 or 3 times.
Scramble egg tip Numbah THREE-- don’t season the eggs until the end. Salt will dry them out during cooking. You shouldn’t add things like cheese or fresh chives (scallions, etc) until the end, anyway.
In this case, I added a couple Tablespoons of some feta cheese I had in the fridge (see previous Greek Steak recipe). At this point the eggs are just off the burner. I add the cheese, and fold them in to the eggs which are basically done at this point.
Added some garlic salt and black pepper!
I also took the easy way out and popped a Maine potato-and-a-half into the microwave.
Ta-da!
Full dish.
BTW, I add ketchup, too. MMmmmmmm-- ketchup.
Actually, I tried to be clever and write “TNation” in ketchup on the eggs, but I ended up with “TNA” before I ran out of room. Maybe there’s something Freudian there…
Enjoy.
if you’ve got the time and materials, heating up a few whole wheat soft shells and some sausage. Wrapping the eggs, potatoes and sausage makes a nice travel size meal…if you find yourself planning a few hours ahead.
It’s Anabolica Mexicana, but you get the idea.
/unsolicited advice.
YAY!!! all is right with the world again!
hey nice to see a breakfast recipe SteelyD. I hope you do more of those also, except. seriously? 10 eggs? I hope you were sharing that with a diamond crew of dwarves.
Nope! That’s all me… I asked, “Does anyone want some scrambled eggs?” Nope. So, 10 – Just.For.Me.