Monkeeing Around The Kitchen: Spaghetti With Onion Butter Red Sauce & Grilled Chicken

After losing power and having to clean out the fridge, I found myself somewhat excited about cooking again. I’d gotten pretty lazy about it all, but I wanted to make a good meal for my lady since she now has the same cold I had a few days ago. So, I went to SmittenKitchen, which is an amazing food blog I just discovered did some searching around and came across her Tomato Sauce With Onion & Butter recipe. Wow, this sauce recipe was not only crazy easy — open a 28oz can of whole peeled tomatoes, put them in a pot with a halved onion and 5 tablespoons of butter and simmer for, in my case, 40 minutes–but also crazy delicious. I picked up some Barilla Plus spaghetti, four thinly sliced chicken breasts and a few heads of broccoli at the store and ended up with a pretty good little feast.

While the sauce was simmering and the pasta was doing its thing, I cut the heads off the broccoli stalks and got them ready for steaming. I turned those on about 15 minutes before the sauce was supposed to be done. At about the same time, I took the chicken breasts out, covered them in olive oil, salt and pepper on both sides and then grilled them on the George Foreman. For once, my timing was pretty good and everything. The sauce was done about five minutes early, I turned the heat off because I didn’t want it to reduce too much more. The pasta was drained and ready to go. Then I cut up the chicken and combined all three. The broccoli did take a little longer than I expected, but, hey, sometimes you want a little veggie goodness for desert right? The whole thing took about 45 minutes and it was incredibly good and easy, so I wanted to tell you all about it. Unfortunately, I forgot to takes pics, you’ll just have to take my word for it.

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Monkeeying Around The Kitchen: Hot Dog & Onion Omelet

Something you might not know about me is that I love to cook. I started learning how in college and got okay with it. For Christmas that year, my mom got me a pretty good set of Calphalon pots and pans that we still use. But, with working full time and Em usually getting home before me, she took over the cooking (which is good because she’s also a lot better at it than me). Since I was laid off, though, I have assumed the cooking responsibilities. While I usually stick to the recipe, I have started branching off and working on a few things myself, usually things based on what we have in the house. Last night I whipped up an omelet that was shockingly good. Hopefully this will put me one step closer to opening my restaurant Omelets & Nachos.

Growing up, my dad didn’t cook much, but he was killer when it came to breakfast. He sure knows how to make a mean omelet. That’s probably where my love of them came from. I was surprised when I grew up to find out that not only do omelets in a restaurant not always come with cheese, but I’ve never really found one that matches my dad’s kitchen sink-mentality. So, the way I approach an omelet is trying to figure out everything I can throw in, hence the hot dog for some extra protein (and pig lips). We didn’t have a lot of veggies in the house, so I figured sauteing some onions and garlic might make an interesting base instead of using cooking spray. Not only does it smell awesome, but it tastes crazy good. It might take a little bit longer than normal, but I think it’s worth it. Throw on some coffee or OJ and some toast on the side and you’re good to go.

Hot Dog & Onion Omelet

Pre-cut ingredients.

INGREDIENTS
Olive oil
Diced onion
2 cloves garlic diced
3 eggs beat
some milk
shredded cheese
1 hot dog, cut

Ingredients cut and mixed.

Heat olive oil in a large pan. Brown onions and garlic over medium-high heat.

Browned onions and garlic in olive oil.

Mix eggs and milk in a bowl. Pour mixture over browned onions and garlic, lower heat to medium.

Pour the egg over the onions and garlic.

Once the eggs start to harden, add hot dogs and cheese. To get the eggs to cook better, tip the pan a little and push the eggs towards the center of the pan with the spatula to let excess flow to the warm pan (I tried taking a picture of this, but it seems impossible while holding the phone/camera).

Cover in cheese.
Add hot dog and cover with cheese.

Bring heat back up to medium-high. Once the eggs are cooked and the cheese is melted, flip the omelet in half and let cook a little longer. Flip if you can, but sometimes the omelet gets a little weak with all that goodness in there.

The big flip, sometimes it's sloppy, but who cares?!

Brew yourself some coffee and toast some toast and you are good to go. This bad boy’s good for breakfast, lunch or dinner.

The breaksfast of champions!