Hi everyone! I know it’s been a minute since my last scrumptious recipe, but I’m so proud to present one of my favorite breakfasts today. It’s my first ever video post! Enjoy!
Hello everyone! Thanks again for the awesome feedback and support on my last few posts. It means so much to me, and to return the favor, I’m proud to present one of my most exciting dishes yet: a main course dinner of creamy fettucini alfredo with chicken and broccoli! I’ll admit that when I first heard about this meal, I expected to struggle in my quest to prepare it. Still, it seemed too delicious to not at least attempt, and to my surprise, it is quite simple to make! Let’s get started.
- One fettucine alfredo with chicken and broccoli microwave meal
Before you begin, you’ll obviously need to purchase the ingredient at your local food store. You can usually find this one in the freezer section near different frozen meals, if you do some digging. A few brands make this, but I’ll recommend Marie Callender’s brand, which has a rich culinary history. When you’re shopping, make sure whatever you choose has both chicken and broccoli, so that you have some protein and a vegetable!
The most important thing to remember when preparing this dish is to follow the recipe explicitly. The recipe is printed on the back of the package, in case you ever forget.
TIP: Don’t throw out the box until you’ve finished preparing the meal. You may need to refer back to the package to make sure you’re following the recipe!
After removing the frozen meal from the package, the first thing to do is cut a slit in the clear film that covers your meal. You can use a knife to make this slit, and if you want you can add one or two more small slits. The slit allows the food to breathe as it cooks in the microwave.Next, microwave the frozen meal for 3:30. During this time, you can prepare your table setting or any side dishes or garnishes that will come with your meal. When the fettucine is finished microwaving, peel back the film.You might be tempted to dig right into your savory meal, but we’re only halfway done! Be assured, some of the meal will still be frozen at this point. Stir the contents adequately at this stage in the recipe.Next, replace the film and but the fettucine back into the microwave. The recipe calls for 1:30-2:30 on the microwave timer at this point. To be safe, we’ll go with 2:00.When it’s done, the fettucine will be very hot. Let it sit for two minutes. It has been in there a long time after all! Finally, pour the contents onto your serving plate. If you prepared it correctly, the entire contents should slip nicely onto your plate.That’s it! It’s that easy. Serve with a few nuts and garnish with parsley, and enjoy this wonderful meal!TIP: The recipe above serves only one person, so if you want to cook for your date night or for your friend, simply double the ingredients! Buy two microwave meals, and make them in succession (or at the same time if you have two microwaves!)
Until next time!
Hi everyone! It’s me, the Little Chef-man. Thanks again for all the great feedback on the posts. One thing people have been asking for is a more exotic meal, so today, we’re taking a trip to the Mediterranean for a little taste of Italy! We’re going to make a simple pasta dish that anyone can make if they have the right materials. Your guests will all be saying “Ho l’acquolina in bocca,” which means “my mouth is watering” in Italian.
First thing you’ll need to do is choose your pasta. I chose mostaccioli, which I learned in my research for this meal means “small mustache” in Italian (the little pastas kind of look like mustaches like this: ~ ). They’re apparently a kind of pene, a very popular pasta. You can use any shape you’d like though!
Measure out a good amount in your bowl.
TIP: One trick to keep in mind is that the pasta will expand when we cook it, so remember that the size of your serving will increase from what you see in your bowl.
Now boil some water in a pot. Make sure the pot has enough water to submerge all of your pasta, but not so much that the water might spill over the edge.
TIP: To make you water boil faster, turn on your stovetop flame to the highest setting. A lot of people leave their burner on a “medium” heat to avoid burning the outside of whatever they’re cooking, but water doesn’t burn! Turn it up as much as you’re comfortable with.
When the water is boiling, combine the pasta into the water. Be careful: the hot, boiling water that might splash on you as you pour in the pasta. Use caution.Wait about 10 minutes and stir occasionally. Keep your eye on the clock to keep track of how much time is going by. Some like their pasta al-dente, which means “to the tooth” and is a bit hard, but I like mine a little bit softer. About 10 minutes will get you where you need to be.As your pasta nears its desired amount of cooking, you can try a pasta or two to see if you like how tender it tastes. When it’s done, drain your pasta to separate it from the water. You can use a strainer, but I like to use this tool that has a hole in it to scoop mine into my bowl (it reminds me of this Greek myth):Of course, you could be done at this point, but we at the Little Chef-man blog like to go the extra mile. We’re going to make a simple butter sauce to go on our pasta.
Use a fork to cut out about two cubic inches of butter and put it in a microwavable cup. Microwave that for about 30 seconds to make your butter sauce.
Next, pour your butter sauce onto your pasta, making sure to spread it evenly.
Your authentic pasta with butter sauce is done! For a full dinner, I also made a small kale salad! Kale is a little bit like lettuce, but people insist that it is different. You’ll just need some kale in a bowl, like this: We’ve now made a pretty, Italian meal! Serve with a few nuts and garnish with parsley. For a nice aesthetic effect, serve as una cena a lume di candela, or a candle-lit dinner in English.
Bon appetit! Or as we say in Italy, buon appetito! Until next time.
Hey everyone, The Little Chef-man here. I was so encouraged by all the wonderful feedback on my first post that I decided to cook up something extra special for my second post. I’m proud to present my recent creation: the Three Hot Dog Wrap!
- Three Hot Dogs
- A wrap
This one is actually deceptively simple to make, but it’s sure to impress. First, grab three hot dogs. You can buy these in most stores where foods are sold, usually around the pre-packaged deli meats and cheeses. I’ve picked out Hebrew National brand hot dogs, so our meal will be Kosher, but you can use whichever hot dogs you like. Mine have been frozen so that they last longer.
Throw your hot dogs in the microwave. A good rule of thumb is to go about one minute for each hot dog, so I’ve put these in for three minutes. When they’re all done, they should look something like this.
Now we’re going to cut the hot dogs into small mini-cylinders so that our wrap will have some shape. Take your knife and cut the hot dogs into pieces about 1/2-3/4″ wide.
FUN FACT: When I was little, I always noticed hot dog juice on the plate when I ate hot dogs. I had this great idea that, if one wanted to be gross, one could put a straw into a hot dog and drink the juice, much like one could with an orange in the Tropicana logo. It turns out that neither straw actually works. 🙂
When we’re all set with our hot dog pieces, it’s time to get out our wrap. You can use any sort of wrap you like. I like to go for green wraps, which are healthier than white ones.
Combine the hot dog pieces and your wrap by pushing them in with your knife.
Spread them out as desired, and fold your wrap up. Be careful to fold neatly. Proper presentation in this meal will provide an immense aesthetic boost.
And there you have it! Sprinkle a little parmesan cheese on top for extra presentation and flavor, and you’re good to go! Serve with a few nuts and garnish with parsley.
Enjoy! If you have any questions or comments, please get in touch! I love hearing from you. Until next time!
For my very first post, I thought I’d start with one of my signature lunch dishes: the peanut butter sandwich. This has been one of my favorite foods for a long time, and I’m so excited to share the recipe.
- Two slices of bread
- Peanut butter
We’re going to start off with two slices of bread. Now you can use whatever kind of bread you like here, but if you’re me, you’re going to use a plain whole wheat. You can purchase it at most places where food is sold.
Next up, grab your jar of peanut butter. For best results, go with a smooth name-brand, like Skippy (fun fact: Skippy’s website is peanutbutter.com. They sure lucked out!). I’ve tried using a natural, no-name peanut butter brand before, and the problem is your sandwich ends up too dry. Stick with a tried and true brand.
Now get as much as you can onto your knife and start spreading onto one of your slices. A lot of people will make the mistake of using only enough to cover the slice with a thin layer. Be generous! A nice thick sandwich is what we’re going for here.
TIP: You can take some aesthetic pleasure in looking at your spread. If you spread in a certain direction with most knives, you get these nice rows of little ridge-marks in your peanut butter.
Make sure you have a nice amount of peanut butter on your bread. You may have to go back into the jar a few times for more. It should look something like this when you have enough:
When we’re all set, put the other slice of bread on top. Now you can slice it in two if you wish (maybe in the triangle way pictured below). Serve with a few nuts and garnish with parsley. Enjoy!
TIP: For extra flair, try triple stacking your sandwich!