chrisjohnkline

  As the weather cools up and gets colder, I tend to cook more and today that's exactly what I did. Although I only cooked 4 chicken breasts, I have a lot to say about cooking chicken and also my new pan. I've been all over for new pans, the marketing for the price and the new tech doesn't work for me in most home goods shopping. I like something that works the first time, and doesn't have some kind of quality issue. I finally accepted that one pan with a lid is going to be about $40.00. It's easy to think, you know, in 2025, I should be able to go and just grab a great pan for $20 but it's not the reality. In the first picture you can see the pan, and luckily it did have the same size top as my big pot. In the pan is two chicken breasts but I overall cooked 4! My experience for the last two years has given me enough to easily get through 4 chicken breasts, whereas before I struggled to keep it straight forward. The temperatures of each stove and each pan really...

  Now it’s easier to see why I wanna make burger buns with my zucchini. Take a look at my first Zucchini Burger Attempt I am excited to bring you my own creation, Zucchini chicken sliders! This dish is as far away from success at this point as it is failure. The only thing that dropped this dish from a 100% to a 75% is the fact my cooking methods were off. The breadcrumbs didn’t stick as well as I wanted but they are still thrown around the dish saved from pan. Also the outsides of the zucchini are a little tougher than expected but can still be cut with a fork! This dish includes lemon juice, cold iodized salt, black pepper, butter, olive oil, raw eggs for frying zucchini in breadcrumbs. Also cheddar cheese (orange) and the dish is just garnished with more salt and black pepper. The breadcrumbs, the cheese the perfectly cooked sliced chicken with butter just makes an almost acceptable way to say “it tastes like queso.” I didn’t really deep fry the zucchini, I was just messing arou...

I got some new stuff to cook with and that’s starting with this toaster oven for $30. So far I’ve heated up half a hoagie in it nicely and now for the first time in a long time, I’m trying a frozen breakfast sandwich!   Social Media: Threads Instagram Facebook Tumblr YouTube

  Back on August 1st I posted a picture with a watermelon next to some zucchini and this is the same watermelon from 23 days ago! It's been sitting in my room, ripening and ripening. Today was actually my first day during summer that I had some watermelon. I did have a couple tastes of cantaloupe too the other day; but have been big on bananas and of course the watermelons that I am growing. This watermelon isn't actually mine, it's from a farm stand. In my latest Instagram plants highlights, I have added info about the 'Garden Leader Monster' watermelons I am growing and was going to do a taste comparison of this crimson sweet but surprisingly my watermelons were still not ripe and not red. I am going to talk more about my own plants in another post, but in terms of this first bite of watermelon this summer, this watermelon from August 1st is going to sit around all night until I am done with it! Social Media: Threads Instagram Facebook Tumblr YouTube

  Chefs are you still looking for a Sunday brunch inspiration early morning Sunday? Don't be! This is one to keep the registers ringing, and that's in my own opinion. This dish is super healthy and left with so much consistency variations and flavor, you my as well of brought your own piece of bread! Going right into the pickled summer squash, as you can see I broke it up into quarters. At first I was thinking I should make an omelet but I was like, no way, I am feeling poached eggs. Either way, all of the flavor was around because I used one pan. One of my favorite ways to make healthy meals at home is to prep a lot in silence and get it down to a science! I flattened the beef in the pan, put salt on each side with black pepper and a bit of olive oil. Next I put tomato's and fully peeled diced garlic into the tomatoes but never touching the raw beef. Put it right on the hot stove with a cover, move the beef, get the rest of the veggies in. In this case, the rest of the veg...

  I’ve been on the prowl for new and affordable cooking tools like lids and pans but also needed to stop using old mason jars for coffee.  I was rushing around TJ Maxx and saw this right before I left. It says stainless steel but I can say it’s closer to aluminum alloy; either way my coffee tastes great. I am still looking for new pots and pans, and also a mobile burner to make some stuff in my room (obviously no frying involved.) Griddles won’t work for me, I need a piping hot pan. Crockpots are also something I’m looking into as well to make potatoes and other roasts over time. The thing with me is I don’t need a big box of pots and pans and lids. I really want a couple affordable pots and pans that really won’t get too dirty when I sear chicken and other things! I’m going to be talking more about my next featured dish and any recommendations I can find on cookware! Social Media: Threads Instagram Facebook Tumblr YouTube

  Another cool evening calls for another hot dinner; well hot for the most part. Tonight I have Romaine Lettuce hearts spread with cilantro jalapeno hummus topped with ground beef. This isn't just any ground beef, it's the leftovers from my recent pasta trials. I've been trying to lose weight recently and that means no carbonated beverages, no sugary carbs unless its fruits or fruit juices, going from 2500 calories in 24 hours to about 800 or less; etc. Also, nothing that's bloating like alcohol or too much water. In my recent posts you will see this beef featured, it has sweet corn in it and green bell peppers (but the peppers weren't there for this dish.) I added some olive oil, cold and fresh garlic bits, fresh basil leaves right into a pot with the beef from the refrigerator. Of course, some salt and pepper. Heated up in a few minutes, put right over the leaves. This dish can easily make a restaurant $1,200 per week. It's that good. Enjoy! And, stay tuned fo...