This week has been crazy for me as my stomach has felt upset every evening. Maybe I ate too much of beef that over supply the demand of meat of my body. Thus, I think of some salad that helps me balance the crazy stomach.
Cobb salad is an American salad that usually consists of Romaine lettuce, bacon, hard boiled egg, avocado, tomato, roasted chicken breast, blue cheese and red wine dressing. This salad takes you only 15 minutes to prepare, including boiling the egg and frying the bacon. In my version, I skip the bacon because I have eaten too much meat for this week and the dressing here is not 100 percent handmade. I mix a store-bought sweet Dressing and red wine. This is the fastest way for someone that does not have enough ingredients like garlic, herbs but still wants to enjoy this salad. In addition, I used assorted vegetables instead of only Romaine lettuce to satisfy my need for vegetables for this week.
Ingredients (for 2 servings)
– 1 avocado, pitted and diced
– 1 roman tomato, seedless and diced
– 2 hard boiled eggs, diced
– 1 big chicken breast
– blue cheese, crumbled as much as you like. I use only 1 tbsp for each person.
– vegetables for salad
– 8 tbsp of sweet dressing and 1 tbsp of red wine
– salt and pepper
– Slice the chicken breast into 2 thinner pieces then season both sides of each with salt and freshly ground black pepper
– use 1 tbsp of olive oil to fry the chicken. Each side needs 4 minutes to cook. Don’t over cook chicken breast or it will be very dry
– slice the chicken breast
– divide all the ingredients, except the dressing and red wine, equally into 2 dishes. Arrange vegetables at the bottom and other ingredients on top to have a beautiful decoration
– combine red wine with dressing then drizzle into the salad 5 minutes before serving.
I wanna reconfirm that I do like spaghetti cooked with dry wine, and it’s unforgettable if white wine is combined with shrimp. You are wondering the outcome of that mixture, aren’t you ? I believe you will have no regret for making this dish.
Spaghetti is the most interesting pasta I like among the uncountable Italian noodle because spaghetti is not so thick like fettuccine but is firmer than linguine. I also like combining caramelized onion or anise with spaghetti. Try it and let me know your result.
Ingredients ( for 2-4 servings )
– 300 g dried spaghetti
– 1/2 cup dry white wine
– 9 jumbo shrimp, peeled
– 3/4 stick butter
– 1 anise, with white thinky sliced and green chopped
– 1 big red bell pepper
– salt and pepper
– 1 tbsp olive oil
– grill the red pepper until it’s blackened outside then put it into a bowl and cover for 15 minute.
– after 15 minutes, peel the grilled pepper and slice it thinly.
– heat oil and add the white part of anise. Stir fry until it’s soft for around 15 minutes.
– cook the spaghetti in salty water for 10 minutes or until al dente
– add the shrimp and red pepper to the stir fried anise. Add in white wine and bring it to a boil. Cook the shrimp for 5 minutes then add in the butter
– stir in cooked spaghetti and green part of anise and cook for 1 minute. Add salt and freshly ground pepper to your taste
– serve warm
If you are 18 enough and not driving a car, you can read this post of mine.
Beaten egg has lots of its application in alternative serving ways. You can not expect any drink that can be better than egg beer. The sweetness from sugar, the fatty from beaten egg yolk and the “sexy” from beer make the drink so perfect.
This recipe is so easy to make that it’s gonna take you less than 1 minute to make all the process. No harassment recipe always brings the best flavor to your taste.
– 3 egg yolks
– 1 can of cold beer ( 240 ml)
– 1/4 cup sugar, or less than 1/4 cup to your taste
– Beat the yolks with sugar until well beaten and fluffy. There should be no sugar remaining in the beaten yolks
– Add cold beer and serve immediately.