... two is always better than one. Jennifer and Matthew have a blog. Together.

This is the story of what we do together.

29th December 2009

Photo

Tuna Sandwhich 2 cans of tuna 2 spoons of mayo pepper to taste paprika worchestershire sauce (2 dashes) steak seasoning This ended up being pretty good. The Worcestershire sauce and steak seasoning gave a bit of a savory flavor. Rub for chicken sea salt black pepper cumin paprika lemon pepper mix (a little bit…. like a twist) cayenne pepper (a dash) garlic flakes (about two cloves worth) No amounts here. I used generous amounts of salt and pepper as the base. Maybe a tablespoon for four chicken breasts. I added a couple shakes of cumin and a sprinkle of cayenne pepper. Enough to give the chicken a distinct cumin flavor with a little heat. The garlic flakes will be left out… because they were worthless. Also, the lemon pepper will be left out next time. Rub this into the chicken. Anyways, cover the bottom of a pan with canola oil and heat on medium. When the oil is warm, pan fry the chicken, turning as few times as possible. You do not want to disturb the tasty spicy coating. This ended up being super good. The salt/pepper on the outside of chicken made for a slightly crunch bit while the other spices added to the flavor. The garlic flakes burned a little bit and that was …. meh… It didn’t add or take away from the cooking experience.

Tuna Sandwhich

  • 2 cans of tuna
  • 2 spoons of mayo
  • pepper to taste
  • paprika
  • worchestershire sauce (2 dashes)
  • steak seasoning

This ended up being pretty good. The Worcestershire sauce and steak seasoning gave a bit of a savory flavor.

Rub for chicken

  • sea salt
  • black pepper
  • cumin
  • paprika
  • lemon pepper mix (a little bit…. like a twist)
  • cayenne pepper (a dash)
  • garlic flakes (about two cloves worth)

No amounts here. I used generous amounts of salt and pepper as the base. Maybe a tablespoon for four chicken breasts. I added a couple shakes of cumin and a sprinkle of cayenne pepper. Enough to give the chicken a distinct cumin flavor with a little heat. The garlic flakes will be left out… because they were worthless. Also, the lemon pepper will be left out next time.

Rub this into the chicken.

Anyways, cover the bottom of a pan with canola oil and heat on medium. When the oil is warm, pan fry the chicken, turning as few times as possible. You do not want to disturb the tasty spicy coating.

This ended up being super good. The salt/pepper on the outside of chicken made for a slightly crunch bit while the other spices added to the flavor. The garlic flakes burned a little bit and that was …. meh… It didn’t add or take away from the cooking experience.