I'm going to give this blogging thing a try. I have another blog, but I
would like one that I can talk a little more freely on.
Today, I cooked some chicken pasta together with my fiance and it
turned out pretty good. I'm a big fan of cooking and so I expect this
blog will have a lot of cooking content on it that I'd rather not
clutter my main one with.
The school semester is wrapping up. I'm in grad school so that means
only a few classes, but I'm still left with one test, which is
tomorrow. This is a class I haven't been to in almost a month, so
tomorrow morning will be a lot of studying.
Other than that, I'm feeling really good. I've been a little down
lately, but not today. I expect I'll talk more about being down when it
happens again, hopefully not soon though.
Oh, and I 3D printed something useful today which was fun. I'm really
enjoying my printer, even if it's a pain in the ass sometimes. It's
just very comforting to know that I went from a big spool of plastic to
something that is actually useful in my day to day life.
While everything else is cooking, boil some water with salt and add
angel hair pasta. Strain after 4 minutes and keep to the side.
Chop 1 chicken breast into filets and heat up a large cast iron pan
with olive oil. Add the chicken once hot and season with salt/pepper.
Flip every 3-4 minutes until cooked through (10 minutes).
Remove chicken and add 5 oz of cool water to deglaze the pan. Add 2
chopped onions, some diced and some a longer pieces.
Prepare a sauce mixture of: chipotle chile pepper, olive oil, minced
pepper [1], crushed red pepper flakes, freshly minced garlic, garlic
powder, garlic salt, roasted garlic seasoning [2], smoked paprika,
Florida seasoned pepper, onion powder, and brown sugar. Mix together
and add to the pan.
Let cook for 3 minutes while chopping chicken into smaller strips. Add
this to the pan along with the pasta and serve.
[1]: I don't remember what type. I'm not really big on the pepper
nomenclature, but these were maybe pinky sized and 2 inches long and
green.