If there's time, I will cook (...and bake): spicy

Happy 2012, people!! I know, I know...I've not quite got myself into the habit of blogging just yet on a regular basis. I am trying!! There is a lot on the go these days.

My full time job has been really busy - that's a good thing, it's makes the days go by. It also makes me go crazy sometimes and have to take a step back to remember that I don't have to always worry about every teeny tiny little thing. For those of you who do know me, know I have this hobby-slash-side business that I do here and there. I've been helping my sister out some stuff lately (we do great work together), and I've been thinking more and more about turning the wheels and making it less of a hobby and more business, but still enjoying it. One of my home time projects is to sit down and really think about the website I want to create and what I want to include, so my brain is a bit of mush right now.

I've still be cooking a lot - so onto today's post. I am going to make it a goal to post at least 2 times a week. It's ok if it's not something super complicated, because everyone starts somewhere, including me. Like everything else in life, the learning never ends.

I didn't take any photos of these recipes, but they have been a great go-to since I discovered them. It started with Drunken Pork Chops, and has turned into Drunken Any Meat with Great Flavour.

Cajun Seasoning Dry Rub
With this recipe, you take the quantities below, and use the measuring type of your choice: teaspoon, tablespoon, cups...I bought a large jar to make sure I always have some on hand, start with one batch using tablespoons, and then continue making batches until my jar is full. I now know how much my jar can handle. It's just as easy and probably more economical to make your own rather than buying a pre-mixed jar.

2 1/2 - paprika - regular is fine but I like smoked
2 - salt
2 - garlic powder
1 - ground black pepper
1 - onion powder
1 - cayenne red pepper
1 1/4 - oregano, dried
1 1/4 - thyme, dried
1/2 - crushed red peppers (optional - but I love it because it gives it a great KICK!)

Use this dry rub on any meat you choose - I've used it on pork chops and chicken breast so far, then cook your meat with the instructions below.

Drunken Any Meat

Take the meat of your choosing and sprinkle on the cajun seasoning dry rub, using your fingers to rub it in. Pour some olive oil into your pan and cook your meat - I am a tad paranoid with meat being fully cooked, so I like to cook the meat on both sides about 3/4 the way through and browned. While cooking, mix together the following ingredients, which will create your sauce:

8 oz beer
1/3 cup ketchup
1/2 cup brown sugar
2 tbs worchestershire sauce

Once you have your meat 1/2 - 3/4 the way cooked through, add your sauce. Reduce the heat and simmer for 45 minutes. The sauce will thicken a lot - if you are looking to cook it quicker you can turn the heat up to medium or medium-high. Make sure as the sauce thickens you turn your meat over a few times so that it gets coated nice and thick. Enjoy!!!

Today was pretty unproductive, with the exception of dinner. Homemade Pad Thai. My sister gave me this recipe, and I love her forever and then some for it. It's a big hit in this home. You can replace the chicken with any sort of meat that suits your fancy.

Chicken Pad Thai

Chicken - for 3 of us I use 3 chicken breasts, cut into cubes
Sauce:
- 2 tbsp brown sugar
- 2 tbsp water
- 1 tsp fish sauce
- 4 tbsp chili paste (your favourite brand, my favourite is the Rooster brand)
- 2 tbsp soy sauce
- garlic, minced to your liking
- Squeeze of lime (juice)
Vermicelli noodles
Fresh or frozen vegetables to your liking
Cornstarch

Marinate your chicken in a bit of soy sauce and cornstarch

As your chicken is marinating, mix all of the sauce ingredients together. You should get approx. 1 cup of sauce - if it's not that much, feel free to add more soy or chili paste to your liking. I like my sauce HOT so I add a bunch of chili paste and more garlic.

Like my fancy garlic mincer from Kitchen Stuff Plus? Best small investment ever. I don't want to chop it by hand, prefer to have it freshly chopped and don't want to use my big food processor.

Brown your chicken until it's fully cooked - I use a little bit of olive oil on the bottom of the pan, you can use PAM or whatever suits your fancy.

Once your chicken has browned, add your vegetables - I used a variety of frozen veggies along with 2 small onions sliced thinly. After the veggies have thawed (if frozen) or after a few minutes of cooking add your sauce and stir. Cover your skillet and allow it to cook for at least 10 minutes. The sauce will thicken thanks to the cornstarch.