Grilled Chicken With Rice Pilaf and Glazed Vegetables

We might as well start at the beginning of my most recent class, and it began with chicken. This particular dish is a grilled chicken breast de supreme (a boneless breast with the skin on), with rice pilaf and glazed carrots and turnips. It’s a fairly basic meal for one or two (though the recipe can be easily doubled, tripled, etc., depending on how many you need to feed) and takes less than an hour to prepare.

Unfortunately, as I made this in class, I didn’t have the time to take pictures of the process. It is, however, fairly straightforward, so I’ll just do my best to make the description as detailed as possible. This won’t be an issue for ALL of the upcoming recipes here, but it will be for some of them. There is also the possibility that I’ll make these at home and update the recipes with pictures after the fact.

Coming Soon to Screw Your Diet!

Hello everyone, and happy holidays! It’s been about a month now since I’ve really been able to update Screw Your Diet with new recipes, but that doesn’t mean I have nothing to post. Quite the contrary, in fact – I’ve been so busy cooking and learning, that I’m backlogged with delicious recipes! For the next 2 weeks, I’ve got a well deserved break from school, and I’ll use that time to post up as many of the dishes I’ve been working on as possible (the dish above is roasted rack of lamb with creamy polenta and ratatouille, by the way).

Also, I will soon be adding a new page to the site called “The Basics”. Here you’ll find basic recipes and techniques to help you get started. Lessons on stock making, how to clarify butter, mother sauces, vinaigrette, pan reduction sauce, knife cuts, etc., just to name a few. A lot of the upcoming recipes feature these techniques, and rather than detailing them every time they’re needed, I felt it’d be easier to be able to simply refer to the basics page. It should be up and running before too long, so check back soon!

In the meantime, enjoy previews and descriptions of all the recipes you’ll be seeing here over the next 2 weeks! (Note: they will not necessarily appear on the site in the order they’re listed below.)

Stuffed Pork Loin and Garlic Hassleback Potatoes

My experience with pork has been pretty limited since I started getting into cooking. In fact, my Mongolian pork chops were probably the first time I ever attempted to work with pork. This time, I decided to get a little more ambitious and grill a huge, stuffed pork loin served alongside garlic hassleback potatoes and baby broccolini. It turned out to be quite the ordeal, with things going wrong at seemingly every possible opportunity. I guess that’s what I get for improvising so heavily! The end result, however, was far from disappointing, so hopefully you won’t run into as many problems as I did.