Last weekend, my beau attempted some Giada cooking. He’s kind of in love with her, and who could blame her? She’s beautiful, Italian, and knows how to cook. Plus, she’s short and sweet like me. 
He made her Linguine with Shrimp and Lemon Oil using whole wheat pasta. It was fabulous! It was like having our own little Italian restaurant.
Lovely parsley
The finished product … YUM!
I’ve decided to steal a pun we came up with at work and use it on my blog. Wonder-Bred. It makes sense.
Anyway, it’s another installment of Wonder-Bred Italian Boy ™ Cooks. Again — he came up with the idea and I executed. It was my turn to cook since he made an awesome pizza a few days before and since he made an awesome brunch, which I will blog about tomorrow in my Sunday Brunch post.
I was making chicken fajitas and Mark came up with the idea of adding a side of rice and “Mexi-fying” it. I was pretty skeptical. I don’t like corn in things, but he was adamant about adding it.
So. I. Did.
It was awesome!
Without further ado, here’s the recipe.
1 15 oz can Rotel Tomatoes with chilies
1 15 oz can sweet corn
1 c brown rice
1/2 t cumin
1 t butter
In a medium-sized sauce pan, combine all the ingredients (do not drain tomatoes or corn). Stir, while bringing to a rolling boil over medium/high heat. Reduce heat, cover and simmer for 45 minutes, or until rice has absorbed all of the liquid and is tender. Serve warm with cheese, salsa and sour cream, or as a side dish.
In case you’re curious, I may or may not have made dinner wearing my Ziggy Stardust t-shirt and my awesome custom-made Megadeth apron (the Dave Must-apron).
Hey all!
My boy likes to cook and I thought it’d be a cool feature to share his creations (with instructions) once or twice a month.
I shall call this segment: Wonder Bread Italian Boy Cooks.
For those of you who don’t get that, my boy is about as Italian as white bread. Wonder bread that is. He’s got the last name and the recipes. Not to mention he’s an amazing cook and comes up with crazy delicious meals on the fly.
So without further ado, this is installment #1 of Wonder Bread Italian Boy Cooks.
Sorry guys, I promise from now on I’ll have better photos. I did just buy a new digital camera! This was kind of an on-the-fly decision to add this feature, so the photo isn’t great, but it was YUMMY.
Ingredients:
1 full chicken breast (both sides of the breast)
4 T olive oil (reserve 2 for the end)
Salt and Pepper to taste
2 lbs assorted vegetables — he used:
1 small yellow zucchini squash, sliced
1 small green zucchini, sliced
1 red pepper, julienned
1 green pepper, julienned
1 yellow pepper, julienned
1/2 red onion, sliced
1 small package mushrooms, whole
1/2 c red wine
2 14.5 oz cans diced tomatoes
italian seasoning to taste
Cooked whole wheat pasta
Directions:
Heat 2 T olive oil over medium heat in a large pan. Cut chicken into bite-sized pieces and add to oil. Season with salt and pepper. Cook through and remove from pan. Set aside.
Add veggies to pan. Saute while stirring until onions start to get glossy and see-through. Add half of the red wine. Keep stirring and sauteing for 15 more minutes or until veggies have cooked through.
Add the rest of the red wine, the additional 2 T olive oil, both cans of tomatoes and the chicken. Sprinkle with some Italian seasonings. Cook for 15 minutes more. Toss with the cooked pasta and serve with parmesan cheese.
