tag:blogger.com,1999:blog-9681499053403659532024-03-13T07:22:24.876-07:00Pics and GrubJust a dude who loves to take pics and cook. Check out my adventures.Unknownnoreply@blogger.comBlogger140125tag:blogger.com,1999:blog-968149905340365953.post-44307975373421808142013-03-08T13:30:00.001-08:002013-03-08T13:30:15.356-08:00Greek Salad<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-QoyiH9A9qXM/UTpYVYZVKUI/AAAAAAAAC40/cX0yu_BI0qk/s1600/Greek+Salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-QoyiH9A9qXM/UTpYVYZVKUI/AAAAAAAAC40/cX0yu_BI0qk/s1600/Greek+Salad.jpg" height="266" width="400" /></a></div>
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<br />
It's no secret to my friends and family that the wife and I have been on health kick. Working out everyday and running outside on the weekends has been our forte as of late. This has in turn, started making us add healthier choices to our menu's rotation.<br />
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This is a recipe for a salad that I just came up with because I wanted all the ingredients of a gyro but without any of the pita bread (even though it's SO GOOD). I absolutely love it because it's not only delicious but good for you. You can add anything you wish to this salad and it will be great. If you have any questions or comments please feel free to contact me.<br />
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<b>Kitchen Notes</b><br />
* You can add things like peperoncinis (which I have no idea why I left it out of this recipe) and olives.<br />
* You can use whatever kind of lettuce you'd like, even spinach would work.<br />
* If you don't have Greek oregano regular oregano work fine.<br />
<br />
* If you can't find Greek feta than any other feta will work.<br />
* If you don't want to grill the chicken you can just bake them off.<br />
<div>
* Makes 4 servings as a meal</div>
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<br />
<b>Ingredients</b><br />
<b>* Chicken Marinade *</b><br />
* 1 tablespoon extra virgin olive oil, divided<br />
* 1 tablespoon white wine<br />
* 1 tablespoon lemon juice<br />
* 2 cloves garlic minced<br />
* 1/2 teaspoon Greek oregano<br />
* 1/2 teaspoon dried dill<br />
* 1/2 teaspoon kosher salt<br />
* 1/2 teaspoon pepper<br />
* 4 boneless skinless chicken breasts<br />
<br />
<b>* Greek Vinaigrette *</b><br />
<b>* </b>1 teaspoon garlic powder<br />
* 1 teaspoon Greek oregano<br />
* 1 teaspoon dried basil<br />
* 1/2 teaspoon dried dill<br />
* 1/2 teaspoon pepper<br />
* 1 teaspoon kosher salt<br />
* 1 teaspoon dijon mustard<br />
* 3/4 cup red wine vinegar<br />
* 1/3 cup extra virgin olive oil<br />
<br />
* <b>The Salad *</b><br />
* 4 heads of romaine lettuce washed and chopped<br />
* 1 english cucumber seeds removed then quartered and chopped<br />
* 6 roma tomatoes sliced into strips<br />
* 1 red onion sliced<br />
* 1 can garbanzo beans drained and rinsed<br />
* 6 peperoncinis sliced thin (not pictured)<br />
* 1/2 pound Greek feta crumbled<br />
<br />
<b>The Process</b><br />
1. Combine all the ingredients for the chicken marinade and submerge the chicken in it. Let sit on the counter and marinade while you're preparing the other ingredients flipping occasionally.<br />
2. Combine all the dried ingredients for the vinaigrette then whisk in the vinegar. When the salt has dissolved whisk in the olive oil until fully mixed together. Put in the fridge until serving time.<br />
3. Preheat your grill to high. When the grill is hot add the chicken and cook for 7 minutes then flip and cook for an additional 7 minutes. Remove from heat. Allow to rest for 5 minutes before slicing each chicken breast into thin strips.<br />
4. On a chilled plate, add the lettuce, onion, cucumber, beans, tomatoes, peperoncinis and then finally the feta. Add the sliced warm chicken on top of each salad.<br />
5. Dress each salad with the vinaigrette and eat immediately.<br />
6. Enjoy!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-968149905340365953.post-47796270492101705162013-02-28T09:11:00.003-08:002013-02-28T09:11:47.854-08:00Skillet Lasagna<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-s4YrvKMuCcc/US-EBGuHGnI/AAAAAAAAC3w/5_2inHrnisU/s1600/Skillet+Lasagna.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-s4YrvKMuCcc/US-EBGuHGnI/AAAAAAAAC3w/5_2inHrnisU/s1600/Skillet+Lasagna.jpg" height="266" width="400" /></a></div>
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Who loves lasagna but doesn't like all the time it takes to construct it? Well then this is the dish for you. It can literally be made in one pan in about 40 minutes or so. It is ridiculously good and very simple to make. This recipe is loosely based on the Cook's Illustrated version but with my own personal twist. I really hope you all enjoy it. Any questions please let me know.<br />
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<b>Kitchen Notes</b><br />
* Use any protein you want, for this recipe we used turkey and ground chicken Italian sausage. You just want to make sure it's 1 pound total.<br />
* Wine is optional but highly recommended, if not using wine use chicken stock or water.<br />
* Honestly you don't have to use lasagna noodles, this would work well with any noodle type.<br />
* If you don't have fresh basil use 1 tablespoon of dried basil and add it when you add the oregano.<br />
* If you don't have a cast iron skillet a large frying pan will work.<br />
* This makes 4 good sized servings.<br />
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<b>Ingredients</b><br />
<b>* </b>1 tablespoon olive oil<br />
* 4 cloves garlic minced<br />
* 1 onion, diced<br />
* 1 teaspoon red pepper flakes (optional)<br />
* 1 pound of ground meat (beef, sausage, pork, veal, chicken)<br />
* 1/2 cup red wine<br />
* 1 tablespoon dried oregano<br />
* 1 teaspoon white sugar<br />
* 28 oz can diced tomatoes<br />
* 14 oz can crushed tomatoes<br />
* 1/2 pound lasagna noodles broken into pieces<br />
* salt and pepper<br />
* 1/2 cup parmesan cheese<br />
* 1/4 cup fresh basil chopped<br />
* 16 oz ricotta cheese<br />
<br />
<b>The Process</b><br />
1. In a large cast iron skillet, heat the oil over medium high heat. Add the garlic, onion, pepper flakes and meat and cook, using a spatula to break apart the meat, for 10 minutes or until all the pink is gone from the protein.<br />
2. Add the wine and cook for another 10 minutes or until the liquid has reduced by half making sure to scrape all those little bits off the bottom.<br />
3. Add the oregano, sugar and both cans of tomatoes and bring to a simmer. Season with salt and pepper then add the noodles. Stir together well.<br />
4. Reduce heat to low (looking for a simmer here) and cover. Cook for 20 minutes or until the noodles are just about done stirring every 4-5 minutes or so.<br />
5. When noodles are just about done stir in parmesan cheese and basil and reseason with salt and pepper if needed. Cook for an additional 5 minutes or until noodles are done. Remove from heat.<br />
6. Add the ricotta in dollops to the skillet. Cover with the lid one final time for another 5 minutes which allows the cheese to warm up.<br />
7. Serve and enjoy!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-968149905340365953.post-45348544987342869892013-02-18T16:51:00.001-08:002013-02-18T17:10:21.362-08:00I'm Back and I'm Making Ranch<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-VVnBYgEBeFc/USLMhxXu7aI/AAAAAAAAC3g/_rODshUaa9I/s1600/Ranch.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-VVnBYgEBeFc/USLMhxXu7aI/AAAAAAAAC3g/_rODshUaa9I/s1600/Ranch.jpg" height="266" width="400" /></a></div>
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I know, I know, it's been a while. Like well over a year a while. It's not that I haven't been cooking I'm always doing that. However I needed to free up some time to finish my MBA and I'm learning how to play the guitar now so I've been busy. However, after many requests from my friends I'm back to writing recipes and to start here's a new one that I've been using a lot as of late.<br />
<br />
One of the biggest changes the wife and I have made is to quit using anything that we don't make ourselves. We were already pretty good about this but now we are going a little over board. We are also not using anything that is termed light or low fat because the chemicals and techniques they use to make these products actually make them more unhealthy for you than their full flavored counterparts.<br />
<br />
So this recipe is for homemade buttermilk ranch. It's pretty killer. You can change the quantities to whatever pleases your pallet but this is a good base. All the dried ingredients are dried so with a well stocked pantry and a little sour cream, you'll be good to go. Any questions please feel free to ask.<br />
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<b>Kitchen Notes</b><br />
* Make sure to let this sit for at least 24 hours before using it or it will just taste like mayo.<br />
* This keeps for about a month in the refrigerator.<br />
* Makes about 2 cups.<br />
<br />
<b>Ingredients</b><br />
* 1 cup mayo<br />
* 1/2 cup sour cream<br />
* 1/4 cup buttermilk<br />
* 1 tablespoon lemon juice<br />
* 1/2 teaspoon dried tarragon<br />
* 1/2 teaspoon dried dill<br />
* 1/2 teaspoon dried parsley<br />
* 1/4 teaspoon garlic powder<br />
* 1/4 teaspoon onion powder<br />
* salt and pepper to taste (about 1/4 teaspoon a piece)<br />
<br />
<b>The Process</b><br />
1. Place all ingredients in a bowl and mix well with a whisk until it's smooth. If it's too thick for your liking add a little more buttermilk.<br />
2. Enjoy!<br />
<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-968149905340365953.post-65267304696234750142011-11-09T18:42:00.000-08:002011-11-09T18:50:00.821-08:00New England Trip<a href="http://www.flickr.com/photos/christianlinenko/6310705825/" title="New England by Christian Linenko, on Flickr"><img src="http://farm7.static.flickr.com/6114/6310705825_d268dd7abf.jpg" width="500" height="333" alt="New England"></a><br />
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For those of you who don't know I lost a couple of really close friends a few years back, Timmy and Randi. It was one of the hardest things for me to overcome and to be perfectly honest, I'm still not over it. England, New Hampshire to be exact. However something good did come from this, I became close to their wonderful families. Randi's family is from New England and her cousin, Tina, is one of the coolest chicks I have ever met. It's amazing that something so wonderful could come from something so terrible.<br />
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<a href="http://www.flickr.com/photos/christianlinenko/6311227722/" title="New England by Christian Linenko, on Flickr"><img src="http://farm7.static.flickr.com/6107/6311227722_58db69559e.jpg" width="500" height="333" alt="New England"></a><br />
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So when the families were here last year I was talking with my new friend Tina and she informed me that she lived in one of the most beautiful places in the world when it's autumn. Crazy enough I had heard this from a number of people and I definitely was interested in checking it out. She cracked a joke about how we should come visit them out there and I was started giving it some serious thought almost immediately. I double checked it was cool if the wife and I stayed for a week, Tina obliged and 1 year later we bought the plane tickets.<br />
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<a href="http://www.flickr.com/photos/christianlinenko/6310762653/" title="New England by Christian Linenko, on Flickr"><img src="http://farm7.static.flickr.com/6060/6310762653_8f0686a201.jpg" width="333" height="500" alt="New England"></a><br />
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On October 13th, my Mom's birthday, we boarded a plane on our way to Manchester, NH. Of course we had a layover and we ended up having to stop in Philly on the way there. I was immediately pissed because of all the Steeler's garb I found everywhere but I digresses. I was really stoked about our trip so I didn't let the shitty service at the airport restaurant get me down, I chilled out and caught my transfer flight.<br />
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<a href="http://www.flickr.com/photos/christianlinenko/6311253762/" title="New England by Christian Linenko, on Flickr"><img src="http://farm7.static.flickr.com/6110/6311253762_61892c5767.jpg" width="500" height="333" alt="New England"></a><br />
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We arrived in Manchester at 11:00 pm and we were bushed. We got back to Tina's place and just zonked out. The next morning we were met with the smell of fresh brewed coffee. We then realized that we were really staying in a legit log cabin. It was really cool. Never been in one before so it was neat. The coffee we were told was from Duncan Donuts and I had never had that before. Tina and her daughter couldn't believe it because that store out there is what Starbucks is to us here. I remember Kishelle asked if they had soy and the toothless hag of a Batista looked at us like we were crazy. It was quit an adjustment.<br />
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<a href="http://www.flickr.com/photos/christianlinenko/6310725605/" title="New England by Christian Linenko, on Flickr"><img src="http://farm7.static.flickr.com/6049/6310725605_251b15f75c.jpg" width="500" height="333" alt="New England"></a><br />
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Anyways we set off on our first adventure which was a trip to the New Hampshire coast and was was the first time I had ever laid eyes on the Atlantic Ocean. The weather was nuts that day. It was foggy like you wouldn't believe and it was movie raining. All day. It was nuts. That didn't effect our moods at all though, we are kind of used to that thing in Seattle. I did get to have my first lobster roll and it was amazing. No joke it's in my top 5 of all time best things I have put in my mouth. <br />
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<a href="http://www.flickr.com/photos/christianlinenko/6311276520/" title="New England by Christian Linenko, on Flickr"><img src="http://farm7.static.flickr.com/6219/6311276520_8e0a81d933.jpg" width="333" height="500" alt="New England"></a><br />
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The next day we made a trip to see Randi and it was the first time seeing her in that state. It was a tough one for me, really tough. She is buried in an absolutely beautiful cemetery and she's in a good spot. It was great to see her but it really brought me down. So I focused on taking pictures and the great company I was in and that got me through it. <br />
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<a href="http://www.flickr.com/photos/christianlinenko/6311283422/" title="New England by Christian Linenko, on Flickr"><img src="http://farm7.static.flickr.com/6220/6311283422_20389e472d.jpg" width="500" height="333" alt="New England"></a><br />
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After that we shot up to the White Mountains and say some unbelievable scenery. We went to Woodstock, NH which was a really cool town reminiscent of Winthrop, WA. Super cool little town with rad river river through it which made for some cool pics. We then headed over to Weir's Beach which is kind of like a summer get away for people, like Long Beach here. We then set back for home and had a killer meal that I made for the everyone, the only time I got to cook on my vacation.<br />
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<a href="http://www.flickr.com/photos/christianlinenko/6311287292/" title="New England by Christian Linenko, on Flickr"><img src="http://farm7.static.flickr.com/6036/6311287292_210262bfef.jpg" width="333" height="500" alt="New England"></a><br />
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When we got up it was Sunday and Tina had a special day for a friend of her's who recently passed away after a motorcycle accident. They were going to attempt the world's largest, simultaneous motorcycle burnout. However this wasn't until after we had the best buffet which had prime rib, pancakes, waffles, bacon, haddock, turkey, stuffing and omelettes. Not to mention I was wearing my bright green Hawk's jersey with the coveted number 12 on it (that's Brady's number). Needless to say I was getting some weird looks. So after the killer food it was off to the rally point for the bikers then off to the race track. It was a pretty cool experience to see but unfortunately they didn't break the record. It was an awesome sight regardless.<br />
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<a href="http://www.flickr.com/photos/christianlinenko/6310747795/" title="New England by Christian Linenko, on Flickr"><img src="http://farm7.static.flickr.com/6238/6310747795_b9999faf3c.jpg" width="500" height="333" alt="New England"></a><br />
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On the following day we were off to Boston for a night which I will do a separate post about later. It was awesome for the record.<br />
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<a href="http://www.flickr.com/photos/christianlinenko/6310743221/" title="New England by Christian Linenko, on Flickr"><img src="http://farm7.static.flickr.com/6238/6310743221_5fbb180b42.jpg" width="500" height="333" alt="New England"></a><br />
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On the way home from Boston we got to see where Randi grew up. She was raised in Lowell, MA which is one of the oldest industrial cities in the nation. There were a ton of old factories and cool roads and lots to look at it. We went and saw Randi's mom who still lives in the same house that she grew up in. It was sad seeing her picture on the wall and the flag folded up on her old end table. However it was nice to see where the grew up and see her Mom again.<br />
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<a href="http://www.flickr.com/photos/christianlinenko/6310699221/" title="New England by Christian Linenko, on Flickr"><img src="http://farm7.static.flickr.com/6100/6310699221_f5a24288f7.jpg" width="333" height="500" alt="New England"></a><br />
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On our last night there we went over to another one of Randi's cousin's house, her name is Dawn, I honestly couldn't tell you where it was other than it was in NH. On the way there Tina took us to a place that they do weddings right on a late. It was crazy beautiful and I was able to take some pretty sweet pics. When we got to the Dawn's house we were met with a fire, pizza, beer and lots of great people. We sat around the bonfire and BSed about a number of things. It's crazy but they think it rains in Seattle all the time. I mean it doesn't rain all the time, like 4 days a week. So we wrapped it up pretty early that night because of the 4 am wakeup call we had.<br />
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<a href="http://www.flickr.com/photos/christianlinenko/6310787031/" title="New England by Christian Linenko, on Flickr"><img src="http://farm7.static.flickr.com/6230/6310787031_b9f2d14a5e.jpg" width="333" height="500" alt="New England"></a><br />
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As we left I could tell that we were going to have to come back to the beautiful New England. The place was unbelievable in terms of scenery, food and beer but the real kicker was people. You always hear horror stories about people on the east coast being complete assholes. This couldn't be further from the truth. The fact of the matter is that they are honest and they don't take and guff from anybody. If this makes them assholes then put me on that list.<br />
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<a href="http://www.flickr.com/photos/christianlinenko/6311309840/" title="New England by Christian Linenko, on Flickr"><img src="http://farm7.static.flickr.com/6118/6311309840_bd7c7f6d54.jpg" width="500" height="333" alt="New England"></a><br />
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I was also truly touched by the hospitality I received from my late friend's family. They were so kind and open and willing to accept us into their family. I know the circumstances in which we all became friends was probably the worst that anyone can think of but something amazing came from it, I made some of the best friends and connections I could have asked for. If you are reading this thank you for being so wonderful and making our trip so special. We love you guys and hope that you can make it over to this side of the USA some time again. It would be great to have you.<br />
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<a href="http://www.flickr.com/photos/christianlinenko/6310725081/" title="New England by Christian Linenko, on Flickr"><img src="http://farm7.static.flickr.com/6055/6310725081_516d64c55d.jpg" width="500" height="333" alt="New England"></a><br />
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To see all the pics <a href="http://www.flickr.com/photos/christianlinenko/sets/72157627915337717/with/6310725081/">click here</a>.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-968149905340365953.post-66894577531146597452011-09-22T15:10:00.000-07:002011-09-22T15:10:14.840-07:00Taco Salad with Honey, Chipotle Vinaigrette<a href="http://www.flickr.com/photos/christianlinenko/6139379888/" title="Taco Salad by Christian Linenko, on Flickr"><img src="http://farm7.static.flickr.com/6178/6139379888_62797b53f0.jpg" width="500" height="333" alt="Taco Salad"></a><br />
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Now I'm now the type of guy who orders a salad when I go out to eat at a restaurant but every now and again it's nice to kind of mix it up. This is kind of the best of both words. You get the spicy taco meat mixture, the crispy chips and the fresh, cold lettuce. It's simply too good for words. Then you combine it with a honey and chipotle vinaigrette, you are in for one killer salad. I really hope you like it because I know me and the wife certainly do. If you have any questions or suggestions please let me know.<br />
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<b>Kitchen Notes</b><br />
- You can use whatever recipe for taco meat you'd like, my recipe can be <a href="http://christianlinenko.blogspot.com/2010/10/turkey-tacos-with-pico-de-gallo-and.html">found here</a>.<br />
- If you want to use simple tortilla chips instead of my deep fried tortillas, that's fine as well.<br />
- Customize however you wish, cheese and tomatoes would be great on this as well.<br />
- Makes 4 large dinner salads.<br />
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<b>Ingredients</b><br />
- 1/2 cup red wine vinegar<br />
- 1/3 cup honey<br />
- 2 teaspoons dijon mustard<br />
- 1 teaspoon ground chipotle powder<br />
- 1 teaspoon fresh lime juice<br />
- 1/2 teaspoon black pepper<br />
- 1 teaspoon kosher salt<br />
- 1/2 teaspoon paprika<br />
- 1/4 teaspoon garlic powder<br />
- 1/4 teaspoon onion powder<br />
- 1/4 teaspoon mexican oregano<br />
- 1/2 cup extra virgin olive oil<br />
- 10 white corn tortillas, chopped into strips<br />
- peanut oil for frying<br />
- 4 heads romaine lettuce, rinsed and chopped<br />
- 1 red onion, sliced thin<br />
- 2 ears of corn, kernels removed<br />
- 1 can black beans, drained and rinsed<br />
- 1 bunch cilantro, washed and roughly chopped<br />
- 1 & 1/3 pound ground taco meat, my recipe can be <a href="http://christianlinenko.blogspot.com/2010/10/turkey-tacos-with-pico-de-gallo-and.html">found here</a><br />
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<b>The Process</b><br />
1. Combine the vinegar, honey, mustard, chipotle powder, lime juice, pepper, salt, paprika, garlic powder, onion powder and oregano and mix well using a whisk. Then slowly stir in the olive oil using the whisk until it all comes together. Place in the fridge for at least an hour to overnight.<br />
2. In a large pot heat the peanut oil over medium high heat. Fry the tortilla strips in batches until they turn golden brown. Remove from the oil, place in a large bowl then season with salt and green tabasco (optional).<br />
3. While frying the tortillas, cook the taco meat to your preference. Remove from heat and let cool slightly.<br />
4. In 4 large bowls, divide the lettuce, onion, corn, beans, cilantro, taco meat and crispy tortilla strips amongst them. Make sure the vinaigrette is mixed well, then add to each of the salads.<br />
5. Enjoy!Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-968149905340365953.post-45479753758116154492011-09-12T11:56:00.000-07:002011-09-12T11:56:50.617-07:00Beef, Barley and Beer Stew<a href="http://www.flickr.com/photos/christianlinenko/6139379860/" title="Beef, Beer and Barley Soup by Christian Linenko, on Flickr"><img src="http://farm7.static.flickr.com/6185/6139379860_08fb002d17.jpg" width="500" height="333" alt="Beef, Beer and Barley Soup"></a><br />
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Yeah you read that right I made this soup with a 16 ounce can of some fine Scotch Stout. It was delicious. Also it was my first rutabaga experience and let me tell you, it was really amazing. They are kind of like a really earthy tasting potato with a hint of horseradish. I recommend that you make this soup just how I have it written down because it couldn't have turned out any better. I mean you can play with it if you want to, but it's not really necessary. Like always if you have questions or comment please let me know.<br />
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<b>Kitchen Notes</b><br />
* I used chuck steak but you can use whatever you like. I use it because of the fat content and it really fantastic when you cook it down.<br />
* If you don't want to use the rutabaga, then potatoes will suffice.<br />
* Serve with some warm crusty bread to sop up all the good juices.<br />
* If you don't have an oven save cooking apparatus, then just cook it on the stove on low for 2 hours.<br />
* If you can't find a Scottish ale, then some dark brewed beer would be great.<br />
* Makes 8 servings as an app, or 4 as a meal.<br />
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<b>Ingredients</b><br />
- 4 tablespoons extra virgin olive oil, divided<br />
- 1/4 cup flour<br />
- 1 teaspoon salt<br />
- 1/2 teaspoon pepper<br />
- 1 & 1/2 pounds chuck steak, cut into 1 inch cubes<br />
- 3 stalks celery, chopped<br />
- 1 large onion, chopped<br />
- 4 carrots, peeled and chopped<br />
- 1 rutabaga, peeled and cut into cubed<br />
- 1/2 pound of button mushrooms, quartered<br />
- 2 cloves garlic, minced<br />
- 2 cups beef stock, divided<br />
- 1 16 ounce can of scotch ale<br />
- 2 14.5 ounce cans stewed tomatoes, drained and roughly chopped<br />
- 1/3 cup pearled barley<br />
- 1 teaspoon dried thyme<br />
- 2 bay leaves<br />
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<b>The Process</b><br />
1. Heat a large, oven safe (dutch oven), pot to medium high heat then add 2 tablespoons of the olive oil. Combine the flour, salt and pepper in a bowl and mix well. Add the beef cubes to the dredge and coat completely. Add the beef to the hot pot (reserve the remaining seasoned flour) and cook until all sided are browned about 8 minutes total. Remove the beef from the pot to a plate. Preheat the oven to 300 degrees.<br />
2. Add the remaining 2 tablespoons of olive oil to the pan, then add the celery, onion, carrots, rutabaga, mushrooms and garlic to the pan. Cook for about 10 minutes or until all the vegetables have been sweatted down. Add 1/2 cup of the beef stock to the reserved flour and stir until the flour is nice and smooth. Return the beef to the pot then add the flour/beef stock to the pot and stir well.<br />
3. Deglaze the pan with the beer and bring to a simmer. Add the rest of the beef stock, the tomatoes, the barley, the thyme and the bay leaves to the pot and bring to a simmer. Season with more salt and pepper if necessary then place the pot in the oven and cook for 3 hours stirring every 1/2 hour or so.<br />
4. Remove the pot from the oven and reseason if necessary. Ladel into bowls and top with some parmesan cheese or fresh chopped parsley.<br />
5. Enjoy!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-968149905340365953.post-22475317446823149452011-08-10T11:45:00.000-07:002011-08-10T11:45:16.866-07:00Pearrygin Lake 2011<a href="http://www.flickr.com/photos/christianlinenko/6000385773/" title="Pearrygin Lake by Christian Linenko, on Flickr"><img src="http://farm7.static.flickr.com/6030/6000385773_3116ab68f5.jpg" width="500" height="333" alt="Pearrygin Lake"></a><br />
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Every year we do a big (Dad's side) family reunion in Winthrop, WA at a little state park called Pearrygin Lake. <br />
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<a href="http://www.flickr.com/photos/christianlinenko/6000372519/" title="Father and Son by Christian Linenko, on Flickr"><img src="http://farm7.static.flickr.com/6001/6000372519_34a0c9c584.jpg" width="500" height="333" alt="Father and Son"></a><br />
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We've been doing this for going on 30 years now and it never gets old. <br />
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<a href="http://www.flickr.com/photos/christianlinenko/6000883282/" title="Lilly by Christian Linenko, on Flickr"><img src="http://farm7.static.flickr.com/6012/6000883282_bcc041284a.jpg" width="500" height="333" alt="Lilly"></a><br />
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You basically swim, eat, fish, drink, burn shit, camp and all other things outdoors for a week. <br />
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<a href="http://www.flickr.com/photos/christianlinenko/6000941970/" title="The Barn by Christian Linenko, on Flickr"><img src="http://farm7.static.flickr.com/6004/6000941970_ec83cbf2a2.jpg" width="500" height="333" alt="The Barn"></a><br />
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It's the greatest time every year we absolutely love that place.<br />
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<a href="http://www.flickr.com/photos/christianlinenko/6000370443/" title="Maddy by Christian Linenko, on Flickr"><img src="http://farm7.static.flickr.com/6133/6000370443_bdc4bf4b37.jpg" width="500" height="333" alt="Maddy"></a><br />
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So check out some of the pics from our trip I hope you like them.<br />
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<a href="http://www.flickr.com/photos/christianlinenko/6000937162/" title="Old Truck by Christian Linenko, on Flickr"><img src="http://farm7.static.flickr.com/6137/6000937162_b0101b3bc1.jpg" width="500" height="333" alt="Old Truck"></a><br />
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We are getting into picture season so if anyone is interested, click the <a href="http://christianlinenko.blogspot.com/p/recruit-me.html">Recruit Me</a> link above.<br />
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<a href="http://www.flickr.com/photos/christianlinenko/6000929820/" title="Stay Close by Christian Linenko, on Flickr"><img src="http://farm7.static.flickr.com/6145/6000929820_d798e6e7e2.jpg" width="500" height="333" alt="Stay Close"></a><br />
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<a href="http://www.flickr.com/photos/christianlinenko/sets/72157627339329982/">Direct Link to my Flickr Page</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-968149905340365953.post-82115706458540099242011-07-21T07:30:00.000-07:002011-07-21T07:30:45.983-07:00Cauliflower Alfredo<a href="http://www.flickr.com/photos/christianlinenko/5956953436/" title="Cauliflower Alfredo by Christian Linenko, on Flickr"><img src="http://farm7.static.flickr.com/6143/5956953436_1573d79898.jpg" width="500" height="333" alt="Cauliflower Alfredo "></a><br />
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I know what you're thinking, how can you take a generally bland vegetable and turn it into something as delicious as alfredo? Well it's easy my friends and it is delicious, very. The firs time I made it I was kind of blown away by how it turned out not to mention how simple it was. I have put cauliflower in mashed potatoes before and it was killer so why wouldn't this work? Well it does and it's amazing. So give this a shot and let me know what you think.<br />
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<b>Kitchen Notes</b><br />
* Feel free to use whatever noodles you have on hand they are all good. I just happened to have some tri color pasta around so that's what I used.<br />
* Serve with 4 grilled chicken breasts to make it into a meal.<br />
* I used fat free half and half and it turned out really well.<br />
* Makes 4 servings.<br />
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<b>Ingredients</b><br />
- 2 tablespoons olive oil<br />
- 2 tablespoons butter<br />
- 3 cloves garlic minced<br />
- 1 tablespoon minced rosemary<br />
- 1 head cauliflower, roughly chopped<br />
- 1 cup white wine<br />
- 1 cup chicken stock<br />
- 1 cup half and half<br />
- 1/2 cup parmesan cheese<br />
- 1 pound pasta<br />
- salt and peppter<br />
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<b>The Process</b><br />
1. In a skillet with a lid, add the oil, butter and heat until melted over medium high heat. Add the garlic and rosemary and stir to combine for about 30 seconds. Add the cauliflower and stir again to coat in the garlic and rosemary. Add the wine and let reduce for about 5 minutes. Add the chicken stock and stir everything together. Season with salt and pepper.<br />
2. Cover skillet and turn heat down to medium and cook minutes stirring occasionally, for 20 minuted or until most of the liquid is evaporated. The cauliflower should be fork tender. In another pot start the water for the pasta.<br />
3. When the water boils add the noodles. In a blender or food processor add the cauliflower mixture along with any liquid that's left. Add the half and half and the parmesan cheese. Puree until smooth. Season with salt and pepper if necessary. Drain the noodles.<br />
4. Return the drained noodles to the pot you just boiled them in along with the contents of your blender/food processor over medium heat and stir well until everything is mixed together. Cook for about 2 minutes. Remove from heat.<br />
5. Serve and ENJOY!Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-968149905340365953.post-12441134436521655062011-06-30T09:41:00.000-07:002011-06-30T09:42:45.302-07:00Beef Bourguignon<a href="http://www.flickr.com/photos/christianlinenko/5861436431/" title="Beef Bourguignon by Christian Linenko, on Flickr"><img src="http://farm6.static.flickr.com/5080/5861436431_d7028ab943.jpg" width="500" height="333" alt="Beef Bourguignon"></a><br />
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I know what you're thinking, it's been a while since I have posted anything. The fact of the matter is that I have been ridiculously busy with life, wife and all things in between. You might also be thinking that I haven't been cooking much lately but this couldn't be more incorrect. I have been trying new things, getting new tools, (like a Weber Bullet Smoker and a Paella Pan), and trying to perfect these new recipes. So don't fret yall, I'm still here, doing my thing.<br />
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Beef Bourguignon is a dish that I have made quit a few times now and I feel pretty good about how it's evolved in my kitchen. This dish takes some time and because of this I usually make it on Sunday. It also requires a pan that can be used on the stove and also the in the oven that also has a lid. My le creuset works perfectly for this. I really hope you like it and like always if you have questions please let me know.<br />
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<b>Kitchen Notes</b><br />
* If you can't find slab bacon, then use the "ends and pieces" pack that you can find at your store. If you can't find that then thick sliced bacon will work just fine.<br />
* Make sure that your beef chunks are INSANELY dry. It is a very important step because it makes sure that you get a good seer on your meat.<br />
* You can use whatever wine you like but it HAS to be a red. I prefer burgandy wine but I have used merlot and something called Washington Red.<br />
* If you don't have a pan that can be used on the stove and in the oven, then cook everything on the stove and put it all in a casserole pan with a lid on it.<br />
* The herb bouquet is kind of important. Find some fresh herbs and throw them together with some twine and all it good. Mine was rosemary, oregano, thyme and italian parsley.<br />
* If you don't have roasted garlic then you can use regular garlic but add it when you saute the carrots, onion and celery.<br />
* Makes 6 - 8 servings.<br />
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<b>Ingredients</b><br />
- 3 tablespoon olive oil<br />
- 1/2 pound slab bacon cut into lardons<br />
- 3 to 4 pounds beef chuck roast cut into 2 inch cubes<br />
- 6 carrots peeled the diced<br />
- 1 large onion diced<br />
- 4 stalks celery diced<br />
- 1 teaspoon dried thyme<br />
- 3 tablespoons tomato paste<br />
- 2 tablespoons roasted garlic<br />
- 1 bottle burgady wine<br />
- 2 cups beef stock<br />
- 1 bay leaf crumbled<br />
- 1 tablespoon kosher salt<br />
- 1 teaspoon pepper<br />
- 1 herb bouquet<br />
- 1 pound button mushrooms quartered<br />
- 2 pounds red potatoes cut into 1 inch cubes<br />
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<b>The Process</b><br />
1. Add the olive oil to the pan over medium high heat then add the bacon and cook until the fat has been rendered and it's got some nice color on it about 8 minutes or so. Using a slotted spoon remove from the pan and set aside until later.<br />
2. Add about 1/2 of your beef chunks to the pan making sure not to crowd them. No pieces should be touching other pieces. Brown both sides then remove and place on the same plate with the bacon. Brown the remaining beef then remove from the pot. Should take about 6 minutes per side.<br />
3. Preheat your oven to 350 degrees. Add the carrots, onion, celery and dried thyme and cook until onions become translucent about 10 minutes. Add the tomato paste and roasted garlic and stir until combines.<br />
4. Return the beef and bacon to the pot as well as the the wine, beef stock (you really only need enough to cover everything so you might use more or less), bay leaf, salt and pepper. Stir to combine then bring to a simmer. Add the herb bouquet then put the lid on it and put in the oven.<br />
5. Every 30 minutes go and give this a good stir. You should see the liquid reducing each time. Do this for 3 hours.<br />
6. After your 6 stirs and 3 hours are, add the potatoes and mushrooms, stir well then return to the oven. The sauce should be getting thicker. Put back in the oven for another hour giving it one final stir after 30 minutes.<br />
7. Remove from oven, re-season with salt and pepper if needed then serve.<br />
8. Enjoy!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-968149905340365953.post-41025815780558097402011-05-20T13:50:00.000-07:002011-05-20T14:43:37.862-07:00Cubans<a href="http://www.flickr.com/photos/christianlinenko/5732300712/" title="Cubans by Christian Linenko, on Flickr"><img src="http://farm6.static.flickr.com/5110/5732300712_7cc043f8f3.jpg" width="500" height="333" alt="Cubans"></a><br />
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This is one of those sandwiches that I wish I would have been introduced to me when I was younger. It took 28 years of my life before someone introduced to me to these delicious pieces of bread and meat and cheese. If you've never had one you owe it to yourself to have one. I bet you looking at the ingredients and thinking that they don't really sound that good. Trust me they are insanely good. So give this a shot and let me know what you think. If you have any questions please let me know.<br />
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<b>Kitchen Notes</b><br />
* You can use whatever kind of pork you'd like. It simply needs to be something cooked through and delicious. I used some left over pork chops I had.<br />
* Traditionally these are made with baguettes but I like this method better. I used como bread.<br />
* If you have a panini press use it.<br />
* Makes 4 sandwiches.<br />
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<b>Ingredients</b><br />
- 8 slices of crust bread<br />
- 2 tablespoons or so of yellow mustard<br />
- 8 slices swiss cheese<br />
- 1/2 pound thinly sliced ham (I used black forest because it's awesome)<br />
- 1/2 pound thinly sliced roasted pork<br />
- 3 dill pickles sliced thin<br />
- 1 stick of butter melted<br />
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<b>The Process</b><br />
1. Preheat a cast iron skillet over medium high heat.<br />
2. Let's make some sandwiches. On all the pieces of bread cover it with the mustard, then the cheese. Then place the pork, ham and pickles on half of the pieces of bread then cover them with the other halves.<br />
3. Put some butter into the center of the pan then add 2 sandwiches on top of it then cover with a sheet pan. When 3 minutes are up rotate the sandwiches 180 degrees to get an even toast. Wait 3 more minutes then cover the top with butter then flip. Do the same thing for this side until you get the desired toastiness.<br />
4. Remove from the pan, cut in half and enjoy. I like mine with a light salad or fries or something else delicious.<br />
5. Enjoy!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-968149905340365953.post-77792402389916942982011-05-17T08:19:00.000-07:002011-05-17T08:19:55.915-07:00The Cundiffs<a href="http://www.flickr.com/photos/christianlinenko/5728809459/" title="Cammy & Taylor-91 by Christian Linenko, on Flickr"><img src="http://farm4.static.flickr.com/3297/5728809459_db38f2e6ec.jpg" width="500" height="333" alt="Cammy & Taylor-91"></a><br />
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Here's another person I haven't seen since high school but we have kept in touch via social media sites (I know you know what I'm talking about). She invited me into her home to take pictures of her family including a 2 year old girl named Cameron and a 3 week old newborn named Taylor. Let me tell you they are cuter in person. Not to mention it's really nice to see a couple who is still so in love after being together for quit some time. <br />
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<a href="http://www.flickr.com/photos/christianlinenko/5728809825/" title="Cammy & Taylor-92 by Christian Linenko, on Flickr"><img src="http://farm6.static.flickr.com/5215/5728809825_a3a4180a81.jpg" width="500" height="333" alt="Cammy & Taylor-92"></a><br />
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Anyways this was my first chance at taking pics of a newborn. My wife, who supports me 100% in anything I want to do was so stoked that I got this opportunity that she immediately went to the craft store and bought all kinds of fabric and props for little Taylor. <br />
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<a href="http://www.flickr.com/photos/christianlinenko/5728797487/" title="Cammy & Taylor-61 by Christian Linenko, on Flickr"><img src="http://farm6.static.flickr.com/5310/5728797487_0fcb2818f4.jpg" width="500" height="333" alt="Cammy & Taylor-61"></a><br />
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We went over there in the morning and spent about 3 hours taking pics of the kids, the couple then all of them together. It really was a blast and everyone did really well with having us in their home. <br />
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<a href="http://www.flickr.com/photos/christianlinenko/5728767875/" title="Cammy & Taylor-4 by Christian Linenko, on Flickr"><img src="http://farm4.static.flickr.com/3110/5728767875_a016e30896.jpg" width="500" height="333" alt="Cammy & Taylor-4"></a><br />
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I really like how the pics turned out but I am always looking for feedback. If you get a moment please take a look and let me know what you think. Also if you are looking for pics please let me know.<br />
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<a href="http://www.flickr.com/photos/christianlinenko/5729367190/" title="Cammy & Taylor-107 by Christian Linenko, on Flickr"><img src="http://farm4.static.flickr.com/3115/5729367190_09ce0176e5.jpg" width="500" height="333" alt="Cammy & Taylor-107"></a><br />
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<a href="http://www.flickr.com/photos/christianlinenko/sets/72157626617182191/">Direct Link to Flickr Page</a><br />
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<a href="http://www.flickr.com/photos/christianlinenko/5729333428/" title="Cammy & Taylor-32 by Christian Linenko, on Flickr"><img src="http://farm6.static.flickr.com/5216/5729333428_6c30117734.jpg" width="500" height="333" alt="Cammy & Taylor-32"></a>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-968149905340365953.post-85864345994696415712011-05-03T14:07:00.000-07:002011-05-03T14:07:42.095-07:00Graduation Pics<a href="http://www.flickr.com/photos/christianlinenko/5682199153/" title="Jordan-43 by Christian Linenko, on Flickr"><img src="http://farm6.static.flickr.com/5026/5682199153_b19ec09483.jpg" width="500" height="333" alt="Jordan-43"></a><br />
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Here's another new one for me, grad pics. Now I never got these done so I really had no idea how to approach this shoot. <br />
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<a href="http://www.flickr.com/photos/christianlinenko/5682227973/" title="Jordan-93 by Christian Linenko, on Flickr"><img src="http://farm6.static.flickr.com/5150/5682227973_d3403e7275.jpg" width="333" height="500" alt="Jordan-93"></a><br />
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I know that's it's supposed to be the subject just kind of lounging around being themselves because these are what they send to their family members for their graduation parties and such. <br />
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<a href="http://www.flickr.com/photos/christianlinenko/5682765034/" title="Jordan-41 by Christian Linenko, on Flickr"><img src="http://farm6.static.flickr.com/5227/5682765034_8f2e2ccbef.jpg" width="333" height="500" alt="Jordan-41"></a><br />
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So I took it pretty seriously and I am not going to lie I had a great time taking them. <br />
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<a href="http://www.flickr.com/photos/christianlinenko/5682226081/" title="Jordan-90 by Christian Linenko, on Flickr"><img src="http://farm6.static.flickr.com/5225/5682226081_82d91164c6.jpg" width="333" height="500" alt="Jordan-90"></a><br />
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I spent a considerable amount of time editing them because shooting int the sun is a challenge in itself. <br />
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<a href="http://www.flickr.com/photos/christianlinenko/5682773446/" title="Jordan-56 by Christian Linenko, on Flickr"><img src="http://farm6.static.flickr.com/5141/5682773446_6fa5e41c9b.jpg" width="500" height="333" alt="Jordan-56"></a><br />
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Check them out and let me know what you think. <br />
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<a href="http://www.flickr.com/photos/christianlinenko/5682217253/" title="Jordan-76 by Christian Linenko, on Flickr"><img src="http://farm6.static.flickr.com/5069/5682217253_6949465e3c.jpg" width="333" height="500" alt="Jordan-76"></a><br />
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If you are looking for pics please let me know I am very interested.<br />
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<a href="http://www.flickr.com/photos/christianlinenko/5682775282/" title="Jordan-60 by Christian Linenko, on Flickr"><img src="http://farm6.static.flickr.com/5110/5682775282_e94a41a83d.jpg" width="333" height="500" alt="Jordan-60"></a><br />
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<a href="http://www.flickr.com/photos/christianlinenko/sets/72157626511091481/">Direct Like to Flickr</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-968149905340365953.post-76472727785825823742011-04-20T09:22:00.000-07:002011-04-20T09:43:32.285-07:00The Beadles<a href="http://www.flickr.com/photos/christianlinenko/5636467483/" title="The Beadles by Christian Linenko, on Flickr"><img src="http://farm6.static.flickr.com/5303/5636467483_97de8772e3.jpg" width="500" height="333" alt="The Beadles"></a><br />
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You know how you have friends that you just can't live without? How they're always there for you with advice, hugs and whiskey. Well Anna and Jared are those people to me. They have been a part of my life for quite a while and Jared was even in my wedding. <br />
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<a href="http://www.flickr.com/photos/christianlinenko/5636433051/" title="The Beadles by Christian Linenko, on Flickr"><img src="http://farm6.static.flickr.com/5303/5636433051_e02db2fe9d.jpg" width="333" height="500" alt="The Beadles"></a><br />
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He's a good ol' boy from Tennessee who hooked up with this island (Bainbridge Island in case you were wondering) chick, got married and now have a beautiful daughter that looks like them both. It's been great watching her grow up and become a little person.<br />
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<a href="http://www.flickr.com/photos/christianlinenko/5637041850/" title="The Beadles by Christian Linenko, on Flickr"><img src="http://farm6.static.flickr.com/5181/5637041850_ff67d5818f.jpg" width="333" height="500" alt="The Beadles"></a><br />
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So when they asked me to take pics of them I was flattered and excited. They did such an amazing job and Lili (the daughter) was in full effect cuteness.<br />
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<a href="http://www.flickr.com/photos/christianlinenko/5636445143/" title="The Beadles by Christian Linenko, on Flickr"><img src="http://farm6.static.flickr.com/5181/5636445143_3a1ffdab42.jpg" width="500" height="333" alt="The Beadles"></a><br />
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The locale was great even though there were tons of people and the weather was awesome. I broke my old record again of pics edited which is now 156. <br />
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<a href="http://www.flickr.com/photos/christianlinenko/5636452739/" title="The Beadles by Christian Linenko, on Flickr"><img src="http://farm6.static.flickr.com/5303/5636452739_e9c4e937a7.jpg" width="500" height="333" alt="The Beadles"></a><br />
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So take a look at the pics if you get a chance and let me know what you think. Thanks again Anna and Jared for letting me take pics of your wonder family. Next time we are going to have to incorporate the dogs.<br />
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<a href="http://www.flickr.com/photos/christianlinenko/5636423343/" title="The Beadles by Christian Linenko, on Flickr"><img src="http://farm6.static.flickr.com/5146/5636423343_be3b946243.jpg" width="333" height="500" alt="The Beadles"></a><br />
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<a href="http://www.flickr.com/photos/christianlinenko/sets/72157626414024763/">Link to Pics on Flickr</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-968149905340365953.post-15778718823873075202011-04-19T13:35:00.000-07:002011-04-19T13:35:31.789-07:00Tamale Pie<a href="http://www.flickr.com/photos/christianlinenko/5620557527/" title="Tamale Pie by Christian Linenko, on Flickr"><img src="http://farm6.static.flickr.com/5141/5620557527_9e74f7ba2d.jpg" width="500" height="333" alt="Tamale Pie"></a><br />
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Here's a new recipe to me and I have no idea why I have never tried this before. I'm not saying I've never made this dish which I haven't, I have never had a Tamale Pie. What was I thinking? I have lived on this planet for 28.4 years and I have never had this delicious Tex-Mex dish. So I figured I should make this. I had the general idea of how it works. Make some taco meat, mix in some veggies then cover it in cornbread and bake it in the oven. Piece of cake right? It was trust me. So here's the recipe I made up I hope you all like it. Any questions or suggestions let me know.<br />
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<b>Kitchen Notes</b><br />
* If you don't have a cast iron skillet, put the meat in the bottom of a casserole dish then the cornbread mix over the top.<br />
* You can use ground beef or chicken or whatever kind of protein you like.<br />
* While you are browning the meat make the cornbread.<br />
* Makes 6 servings.<br />
<br />
<b>Ingredients</b><br />
- 1 pack of ground turkey (it's about 1.33 pounds)<br />
- 1/2 onion, diced<br />
- 3 clove garlic, minced<br />
- 1 teaspoon crushed red peppers<br />
- 1 teaspoon cumin<br />
- 1 teaspoon mexican oregano<br />
- 1 tablespoon chili powder<br />
- 1 cup beef stock<br />
- 2 tablespoon tomato paste<br />
- 1 can black beans, drained<br />
- 1 cup corn kernals<br />
- 2 teaspoons salt<br />
- 1 teaspoon pepper<br />
- 1 cup + 2 tablespoons flour<br />
- 1 cup yellow corn meal<br />
- 1 tablespoon baking powder<br />
- 1 teaspoon kosher salt<br />
- 1 cup milk<br />
- 1 egg, lightly beaten<br />
- 1/3 cup veggie/canola<br />
- 1/4 cup chopped jalapenos<br />
- 2 cups shredded cheddar cheese<br />
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<b>The Process</b><br />
1. In a large cast iron skillet over medium heat, combine the ground turkey, onion, garlic and crushed red peppers in the pan. Using a spatula break up the meat as small as you can while it cooks and all the meat turns greyish.<br />
2. Preheat the oven to 375 degrees. Add the cumin, oregano, chili powder, stock and tomato paste and cook until about half of the liquid has evaporated about 5 minutes. Stir in the beans and corn and cook until the corn is heated through. Season with the 2 teaspoons of salt and the pepper. Then stir in 2 tablespoons of the flour and stir to combine it should get pretty thick.<br />
3. Combine the 1 cup of flour in a bowl with the corn meal, baking powder and salt and using a whisk, combine. Then in a seperate bowl combine the egg, mild and the oil and whisk well. Stir the wet into the dry and whisk again then fold in the jalapenos.<br />
4. Level your meat mixture as best as you can in the cast iron skillet. Then place the cheese over the top of it and give it a couple of minutes to melt. Then pour the cornbread over the top of that making sure it's as flat as possible. Place in the oven and bake for 15 - 20 minutes or untilt the cornbread is cooked through.<br />
5. Remove from oven and let stand for 5 minutes until slicing into pie sliced pieces.<br />
6. Enjoy!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-968149905340365953.post-85908472872132563472011-04-19T09:45:00.000-07:002011-04-19T09:45:20.510-07:00Kim and Maddy Round 2<a href="http://www.flickr.com/photos/christianlinenko/5633085280/" title="Kim and Maddy by Christian Linenko, on Flickr"><img src="http://farm6.static.flickr.com/5150/5633085280_6a8ab89cfd.jpg" width="500" height="333" alt="Kim and Maddy"></a><br />
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Hey check it out, I have my first return customer! Kim and her daughter were one of my first shoots a few months ago and they were super cool about me using them as guinea pigs. I do feel like I have grown quit a bit as a photographer since then so I was stoked an anxious for the oppurtinuty to reshoot them. It's pretty awesome too because they are super cool and Madison is the cutest little kid ever. <br />
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<a href="http://www.flickr.com/photos/christianlinenko/5633138758/" title="Kim and Maddy by Christian Linenko, on Flickr"><img src="http://farm6.static.flickr.com/5149/5633138758_4f07de32b5.jpg" width="500" height="333" alt="Kim and Maddy"></a><br />
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So we met at Point Defiance in Tacoma and went about shooting. The weather was great and sunny and warm. It was Maddy's first time at the beach and she did was we've all wanted to do and that's push our mom in the water. The sun was a challenge to me because I've only every shot when it's been overcast but I overcame. <br />
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<a href="http://www.flickr.com/photos/christianlinenko/5633114412/" title="Kim and Maddy by Christian Linenko, on Flickr"><img src="http://farm6.static.flickr.com/5227/5633114412_3e3c43b849.jpg" width="333" height="500" alt="Kim and Maddy"></a><br />
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I filled up a memory card (about 700 pics) and ended up with 144 good, edited pics that I gave to her which shattered my old record of 108. I am proud of how they turned out and think I did a pretty good job. Let me know what you think and if you are looking for some pics let me know.<br />
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<a href="http://www.flickr.com/photos/christianlinenko/5633030400/" title="Kim and Maddy by Christian Linenko, on Flickr"><img src="http://farm6.static.flickr.com/5065/5633030400_916c16dab7.jpg" width="333" height="500" alt="Kim and Maddy"></a><br />
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<a href="http://www.flickr.com/photos/christianlinenko/sets/72157626403448957/">Direct Link to Pics on Flickr</a>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-968149905340365953.post-10858590147438282022011-04-14T14:09:00.000-07:002011-04-14T14:15:05.117-07:00Stuffed Pork Chops<a href="http://www.flickr.com/photos/christianlinenko/5617668723/" title="Stuffed Pork Chops by Christian Linenko, on Flickr"><img src="http://farm6.static.flickr.com/5267/5617668723_6c11aa1b95.jpg" width="500" height="333" alt="Stuffed Pork Chops"></a><br />
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This is a dish I have never had nor made before but I have seen made on the good ol' Food Network. I don't know why I never made it or even tried it because it sounds so appealing. So last week when we bought a 3 foot pork loin from Costco and I was cutting it up for meals and such I decided to cut a few extra thick for some stuffed chops. I decided that I would stuff them with a form of bread stuffing that I make for Thanksgiving but I would add nuts to it to give it some crunch. Let me tell you I was spot on with this one if I say so myself (which I'm pretty sure I just did). If you are a fan of pork and things that taste like the holidays then this is the dish for you. Questions? Feel free to email me.<br />
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<b>Kitchen Notes</b><br />
* I used pork chops but this will work with chicken as well.<br />
* For bread think French bread or those awesome Labrea type breads they have at Costco.<br />
* If you're not using a cast iron skillet, you can use a regular fry pan then transfer them to a sheet pan for the oven.<br />
* Makes 4 servings<br />
<br />
<b>Ingredients</b><br />
- 1/2 an onion, diced<br />
- 2 stalks celery, roughly chopped<br />
- 3 carrots, peeled then roughly chopped<br />
- 3 cloves garlic<br />
- 12 or so fresh sage leaves (10 left whole, the rest minced)<br />
- 1 tablespoon chicken base<br />
- 1 teaspoon bacon grease (trust me)<br />
- 1/2 loaf of fresh bread, left out over night, then crust removed and cubed small<br />
- 1 egg lightly beaten<br />
- 1/4 cup cream or half and half<br />
- 1/4 cup chopped pecans<br />
- salt and pepper<br />
- 4, 1 inch thick pork chops cut so there's a small hole and a large pocket inside the meat<br />
- garlic powder<br />
- 2 tablespoons olive oil<br />
- 3 tablespoons butter<br />
- 1/4 cup flour<br />
- 3 cups chicken stock<br />
<br />
<b>The Process</b><br />
1. Combine the onion, celery, carrots, garlic and 10 of the sage leaves with a little bit of water in a food processor or blender and puree until smooth. If it's not pulsing smoothly, add a little more water (don't worry we're going to cook it out).<br />
2. In a saute pan, add the puree mixture with the chicken base and bacon grease and cool until the liquid has cooked off about 10 minutes.<br />
3. Pour mixture in a bowl with the bread crumbs and mix well. Place in the fridge for 10 minutes to allow to cool. Then stir in the egg, cream and pecans then season with salt and pepper.<br />
4. Stuff each pork chop as full as they'll get. Then season with salt and pepper and the garlic powder. Preheat your oven to 400 degrees.<br />
5. Heat the olive oil in a cast iron skillet over medium heat. When the oil if hot, add the pork chops and cook for 8 minutes per side (or until they are well browned) rotating half way through. Then both sides are browned place skillet and chops in the oven for 6 minutes to finish cooking.<br />
6. Remove pan and place chops on a plate then cover with foil. Return pan to medium high heat and add the butter. When the butter melts whisk in the flour to make a roux and cook for 2 minutes stirring constantly. Add the stock and the minced sage and bring to a boil stirring occasionally making sure the roux is mixed in. When simmering, turn heat to medium low and cook for 3 minutes. Season gravy with salt and pepper.<br />
7. To serve, place a chop on the plate and cover that and whatever else you have on their with the gravy.<br />
8. Enjoy!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-968149905340365953.post-60077491905425326032011-04-13T20:23:00.000-07:002011-04-13T20:23:46.362-07:00Tacos El Pastor<a href="http://www.flickr.com/photos/christianlinenko/5617667539/" title="Tacos El Pastor by Christian Linenko, on Flickr"><img src="http://farm6.static.flickr.com/5023/5617667539_8e03d2d4f4.jpg" width="500" height="333" alt="Tacos El Pastor"></a><br />
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Who doesn't love a good taco? Have you ever wanted to make something really authentic full of flavor and lots of depth? Well this is the dish for you. Not to mention it's pretty easy to make. You just marinade the meat, grill it off with some pineapple, chop it up then put it in a tortilla with some chili sauce (recipe included) and that's dinner. I based this recipe off of one found here from <a href="http://www.epicurious.com/recipes/food/views/Tacos-al-Pastor-242132">epicurious </a>so I can't take all the credit. So let me know what you think and if you need any pointers you know what to do.<br />
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<b>Kitchen Notes</b><br />
* When you marinade the meat, make the salsa. It really is better when you let it sit for a few days.<br />
* If you don't have Mexican oregano then regular will work just fine.<br />
* Makes 4 - 5 good sized servings.<br />
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<b>Ingredients</b><br />
- 1 large onion, divided<br />
- 1 pineapple, peeled, cut into 1/2 inch thick rounds<br />
- 2 oranges juiced<br />
- 1/4 cup white vinegar<br />
- 1/4 cup chili powder<br />
- 3 garlic cloves, peeled<br />
- 2 teaspoons kosher salt<br />
- 1 teaspoon Mexican oregano<br />
- 1 teaspoon ground cumin<br />
- 2 chipotles in adobe<br />
- 2 pork tenderloins filleted into 2 pieces length wise<br />
- 1/4 cup chopped fresh cilantro<br />
- Flour tortillas<br />
- Chili Salsa (recipe below)<br />
<br />
<b>The Process</b><br />
1. Combine half the onion, 2 rounds of the pineapple, vinegar, chili powder, garlic, salt, oregano, cumin and chipotles in a blender and puree until it's smooth. Then place in a plastic bag with the pork and let marinade for 48 hours. Now would be a good time to make the salsa.<br />
2. When the pork is done marinating, pregeat your grill to high. When the grill is hot place the tenderloin pieces on the heat (don't worry about scraping off the marinade it will char nicely) as well as the remaining pineapple rounds. Grill the tenderloins until they are charred on both sides about 8 minutes per side. The same for the pineapple about 6 minutes per side. Remove from heat.<br />
3. Chop the remaining onion half into small pieces and mix with the cilantro. Chop the pork and pineapple and mix together in a large bowl. <br />
4. To serve, place a some meat/pineapple mixture on a tortilla then sprinkle some of the onions on to then a little bit of the salsa.<br />
5. Enjoy!<br />
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<br />
<b>** Chili Salsa **<br />
Ingredients</b><br />
- 8 dried ancho chilies, stems and seed removed<br />
- 2 cups hot water<br />
- 1/2 onion, diced<br />
- 3 garlic cloves, peeled and minced<br />
- 1 chipotle in adobo<br />
- 1/4 cup chopped fresh cilantro<br />
- 2 teaspoons lime juice<br />
<br />
<b>The Process</b><br />
1. In a bowl combine the chilies and the hot water and let the chilies steep for about an hour making sure to submerge them from time time.<br />
2. Add the onion and garlic to a saute pan and cook for about 8 minutes with a little bit of oil.<br />
3. Add the soaked chilies, 1 cup of the steeping liquid, the onion and garlic, chipotle, cilantro and lime juice to a blender and puree until smooth. Place in a resealable containter until ready for use.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-968149905340365953.post-80011444878209272782011-04-13T19:51:00.000-07:002011-04-13T19:51:05.326-07:00I know it's been a while...<a href="http://www.flickr.com/photos/christianlinenko/5511335850/" title="Kishelle by Christian Linenko, on Flickr"><img src="http://farm6.static.flickr.com/5214/5511335850_df032fa67b.jpg" width="500" height="333" alt="Kishelle"></a><br />
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It's true I've been slacking off and I partially blame this on Assassin's Creed Brotherhood for my XBox and my really busy life. I've also been working on getting my photography deal kicked into high gear. I was asked by the photographers who did my wedding, <a href="http://www.natashareedgallery.com/">Natasha Reed Photography</a> to be a third photographer in a wedding in September. This means a lot to me because I really look up to these guys and the fact that they are willing to let me work with them means the world to me. It's flattering to say the least but overall it is an amazing opportunity for me to learn. I can't thank them enough for letting me be apart of their business and seasoned photographer's minds. I am definitely looking forward to that.<br />
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I have also decided a name for my business if that's what you want to call it and that's Christian Linenko Photography. I know creative right? I think it get's the point across. So I have been booking shoots like crazy so if you're interested please click the <a href="http://christianlinenko.blogspot.com/p/recruit-me.html">Recruit Me</a> link above. I also have a facebook fan page now so "like" me if you haven't already. It can be <a href="http://www.facebook.com/Christian.Linenko.Photography">found here</a>. Thanks for checking in and I have 3 new recipes coming really soon. Hope you all are doing well!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-968149905340365953.post-53964194400960020642011-03-29T09:56:00.000-07:002011-03-29T09:56:28.764-07:00Blondin Engagement Pics<a href="http://www.flickr.com/photos/christianlinenko/5569731475/" title="The Blondins by Christian Linenko, on Flickr"><img src="http://farm6.static.flickr.com/5019/5569731475_bab5210326.jpg" width="333" height="500" alt="The Blondins" /></a><br />
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So I work with a bunch of cool peeps if you didn't know. I was asked by one of them's future wifes to take their engagement pictures and of course I said yes. When someone asks me to take their pictures I get really excited. I hear all these stories of families and couples who get their pictures taken and they are really unhappy about the results. That's where I fit in. I do my darndest to make sure that they get something they like and when they see their results and I hear their feedback I get all smitten inside.<br />
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<a href="http://www.flickr.com/photos/christianlinenko/5569736219/" title="The Blondins by Christian Linenko, on Flickr"><img src="http://farm6.static.flickr.com/5260/5569736219_a116582d3b.jpg" width="333" height="500" alt="The Blondins" /></a><br />
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The location they picked was Pike Place and I was stoked because I haven't shot that location with people yet. The weather sucked but we were able to pull it off and the results were awesome if I say so myself. They were troopers and did a fantastic job. If you get the time take a look at the pics and let me know what you think.<br />
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<a href="http://www.flickr.com/photos/christianlinenko/5570300278/" title="The Blondins by Christian Linenko, on Flickr"><img src="http://farm6.static.flickr.com/5230/5570300278_b2b453c46d.jpg" width="333" height="500" alt="The Blondins" /></a><br />
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<a href="http://www.flickr.com/photos/christianlinenko/sets/72157626252067401/">Direct Link</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-968149905340365953.post-6238080656096516292011-03-14T09:28:00.000-07:002011-03-14T09:28:27.080-07:00I got a motorcycle<a href="http://www.flickr.com/photos/christianlinenko/5524807599/" title="My Harley by Christian Linenko, on Flickr"><img src="http://farm6.static.flickr.com/5253/5524807599_7a259e6b27.jpg" width="500" height="333" alt="My Harley" /></a><br />
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I have always wanted to get a motorcycle even though I have never ridden before in my life. I mean I know there are significant risks involved but that doesn't really freak me out and in all actuality it kind of made me want to get one more. Now I know that if I was to get a bike it has to be a cruiser because if I were to get a sport bike I would want to go 150 mph all the time. A cruiser is cool because you just kind of lay out and chill and that sounds like a good fit for me. However before I bought a bike it was time to take the safety course.<br />
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<a href="http://www.flickr.com/photos/christianlinenko/5525399378/" title="My Harley by Christian Linenko, on Flickr"><img src="http://farm6.static.flickr.com/5212/5525399378_bc75b0b70d.jpg" width="333" height="500" alt="My Harley" /></a><br />
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I found this company called <a href="http://www.esc.org/motorcycle.php">The Evergreen Safety Council</a> and they offer motorcycle training courses. Being that I have never ridden before I decided to to take the Novice or Total Noob class. It consisted of 3 classes the first on a Thursday from 6 - 9 which was all class work. The second was on Saturday which was from 8 - 1 which was all riding then from 2 - 5 and this was all class work again and also included the written part of the test which was crazy easy. I missed 2 questions out of 50. The final day was from 8 - 12 and the last part was the driving test. I got a 99/100 which was awesome the highest score in the class.<br />
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<a href="http://www.flickr.com/photos/christianlinenko/5524809685/" title="My Harley by Christian Linenko, on Flickr"><img src="http://farm6.static.flickr.com/5056/5524809685_03002fc2f2.jpg" width="333" height="500" alt="My Harley" /></a><br />
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For the record I HIGHLY recommend this class. They teach you all kinds of stuff and they do a great job of getting your mind in the right place. It's usually not the rider who creates accidents it's the other retards on the road who don't know how to drive.<br />
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<a href="http://www.flickr.com/photos/christianlinenko/5524810661/" title="My Harley by Christian Linenko, on Flickr"><img src="http://farm6.static.flickr.com/5013/5524810661_a4eb9de355.jpg" width="500" height="333" alt="My Harley" /></a><br />
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So the next day I got my new license from the DOL with the motorcycle endorsement on the back. The wife had a great idea of going down and checking out bikes in Redmond and Bellevue and you know I was all over that. The first place we went to was closed on Mondays which sucks for them because I was ready to buy a bike. We then went to Eastside Harley in Bellevue and didn't leave until we had a bike.<br />
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<a href="http://www.flickr.com/photos/christianlinenko/5525402286/" title="My Harley by Christian Linenko, on Flickr"><img src="http://farm6.static.flickr.com/5252/5525402286_a4ecc94e70.jpg" width="500" height="333" alt="My Harley" /></a><br />
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I ended up getting a 2008 Harley Davison 1200 XL Custom Sportster. Now I know this is a smaller bike but the XL Custom fits me pretty good. Not to mention it isn't crazy fast which is good for my first bike. Not to mention it has all the modifications done to it already so I don't have to get that stuff. Honestly the only thing I would do to it would be to get a solo seat.<br />
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<a href="http://www.flickr.com/photos/christianlinenko/5524812165/" title="My Harley by Christian Linenko, on Flickr"><img src="http://farm6.static.flickr.com/5300/5524812165_83f63c7dd2.jpg" width="333" height="500" alt="My Harley" /></a><br />
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So I got it delivered to my house on Friday afternoon and spent 2 hours riding it around my neighborhood. Why was it delivered you ask? For the fact that my wife is smart and beautiful and made me realize that I have no idea how to ride a bike like that and it probably wasn't a good idea for me to ride it home 20 miles away on the freeway during rush hour. She was right.<br />
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<a href="http://www.flickr.com/photos/christianlinenko/5525403754/" title="My Harley by Christian Linenko, on Flickr"><img src="http://farm6.static.flickr.com/5056/5525403754_90cef4d707.jpg" width="500" height="333" alt="My Harley" /></a><br />
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I'm really looking forward to riding it a ton and getting super comfortable on it. I just need to ride and ride and I should be good to go. I honestly made a million new friends in like an hour because I'm a Harley owner now. It's nuts and fun at the same time. Hope to see you all out there.<br />
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<a href="http://www.flickr.com/photos/christianlinenko/5525404698/" title="My Harley by Christian Linenko, on Flickr"><img src="http://farm6.static.flickr.com/5093/5525404698_b1bd2e9b5d.jpg" width="500" height="333" alt="My Harley" /></a><br />
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See you on the road!!!<br />
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<a href="http://www.flickr.com/photos/christianlinenko/5524815887/" title="My Harley by Christian Linenko, on Flickr"><img src="http://farm6.static.flickr.com/5060/5524815887_e15e2144d8.jpg" width="333" height="500" alt="My Harley" /></a>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-968149905340365953.post-52903061939747945332011-03-10T12:39:00.000-08:002011-03-10T13:03:54.095-08:00Oregon TripSo here's the skinny. A couple of months ago the wife and I decided we should go down to visit my dad who lives just outside of Portland. We do this a couple of times a year and we always have a good time. Portland is an awesome town with tons stuff to keep you busy especially for people like the wife and I who love to drink and eat and have a good time. I had a few days of extra vaca stored up so we decided to make it a 4 day weekend.<br />
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<a href="http://www.flickr.com/photos/christianlinenko/5510728997/" title="Dad and Joni by Christian Linenko, on Flickr"><img src="http://farm6.static.flickr.com/5092/5510728997_f395d9f53b.jpg" width="500" height="333" alt="Dad and Joni" /></a><br />
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Me being me, I decided I should do something really special for the wife it being the weekend after valentines day and all. So I hopped on the internets and found out that the hotel we stayed at when we got married in Canon Beach was doing a 2fer (that's 2 for 1) on their rates if you stay between Sunday and Thursday. So I booked 2 nights in that hotel but I didn't tell Kishelle I really wanted it to be a surprise. I was going to tell her while we were in Portland sometime. She was basically under the impression that we were going to be in Portland for 4 days and that was that. The plan was working.<br />
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<a href="http://www.flickr.com/photos/christianlinenko/5511296574/" title="Peace by Christian Linenko, on Flickr"><img src="http://farm6.static.flickr.com/5060/5511296574_6baa6385b1.jpg" width="500" height="333" alt="Peace" /></a><br />
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It was the week before we were planning on heading down and we found out there is a brewery tour that Saturday in Portland. It was called Zwicklemania and it was going to feature like 30 breweries and there was going to have shuttles and all kinds of cool stuff. Not to mention that a couple of our friends were going to be there as well. This is perfect because my Dad had to work all day and we really didn't have anything to do anyways.<br />
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<a href="http://www.flickr.com/photos/christianlinenko/5510700469/" title="McMinimins by Christian Linenko, on Flickr"><img src="http://farm6.static.flickr.com/5175/5510700469_4ec0f78e9c.jpg" width="500" height="333" alt="McMinimins" /></a><br />
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Let me tell you it was AWESOME! Everyone was handing out free beer and tours. I got to go to some of my favorites like Rock Bottom, Deschutes, Rogue, Bridgeport, McMinimins and any others I am forgetting. The beer was good, the company was good, it really was a fun time. I have never had unfiltered beer before. I mean they were literally pouring beer from one of the fermenting tanks. It was so sweet. We were seriously tanked by 5 pm.<br />
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<a href="http://www.flickr.com/photos/christianlinenko/5510722805/" title="Waiting by Christian Linenko, on Flickr"><img src="http://farm6.static.flickr.com/5138/5510722805_b68592d7d2.jpg" width="500" height="333" alt="Waiting" /></a><br />
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We were standing outside waiting for my Dad after parting ways with our friends and right about that time the wife was getting a little pushy about wanting to do things that night with our friends and brother who was close to town as well. I kept telling her not to plan everything because I had stuff lined up but she had some liquid courage in her and was not letting up. So I dropped the bomb. "Babe we're going to the beach." "What beach?" "Canon Beach for 2 night and we're leaving in the morning." This was taken very well and I was then smothered in praise and kisses.<br />
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<a href="http://www.flickr.com/photos/christianlinenko/5511336712/" title="Kishelle by Christian Linenko, on Flickr"><img src="http://farm6.static.flickr.com/5096/5511336712_441f5099dc.jpg" width="500" height="333" alt="Kishelle" /></a><br />
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The pops picked us up and we went to this killer restaurant called <a href="http://www.pokpokpdx.com/">Pok Pok</a>. This place was on Diners, Drive Ins and Dives and offers a unique kind of Thai food. This is kind of a big deal for my Dad who doesn't really eat out of his comfort zone too much. We shared something like 5 dishes between us all and they were absolutely amazing. The stand out were the wings though. They were candied and tasty and one of a kind.<br />
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<a href="http://www.flickr.com/photos/christianlinenko/5510758789/" title="Cannon Beach by Christian Linenko, on Flickr"><img src="http://farm6.static.flickr.com/5298/5510758789_1d40774eba.jpg" width="500" height="333" alt="Cannon Beach" /></a><br />
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The next morning we set out for Canon Beach which is about 1.5 hours from Portland. We made it there with no problems even though there was some snow on the ground going over the 2,000 foot pass. For those who don't know we were married on this beach. Our stay was full of food, beach time, drinking, bubble baths and relaxing. It was exactly what we needed as a couple. That place hold a special place in our hearts and will always.<br />
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<a href="http://www.flickr.com/photos/christianlinenko/5510760743/" title="Kishelle by Christian Linenko, on Flickr"><img src="http://farm6.static.flickr.com/5173/5510760743_2291293371.jpg" width="500" height="333" alt="Kishelle" /></a><br />
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We stayed 2 wonderful night then made our way back to Portland to see my Dad again and pick up a new BBQ (it's a Weber Genesis in case you were wondering). Heading over the pass it started snowing like crazy. We barely made it. Not to mention they detoured us about an hour out of the way. The 1.5 hour trip turned into 3 hours really fast. We made it though and saw my Dad and the trip home was a cinch too. It was one of my favorites trips to date.<br />
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<a href="http://www.flickr.com/photos/christianlinenko/5510775185/" title="Cannon Beach by Christian Linenko, on Flickr"><img src="http://farm6.static.flickr.com/5255/5510775185_b0d9e5099a.jpg" width="500" height="333" alt="Cannon Beach" /></a><br />
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Wow I've been rambling. Check out my pics and let me know what you think. Hope you all are doing well.<br />
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<a href="http://www.flickr.com/photos/christianlinenko/sets/72157626102796967/">Portland Pics</a><br />
<a href="http://www.flickr.com/photos/christianlinenko/sets/72157626228016704/">Canon Beach Pics</a>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-968149905340365953.post-30531582438452256192011-03-03T11:39:00.000-08:002011-03-03T11:39:49.683-08:00Jeremy and Tiffanie's Pics<a href="http://www.flickr.com/photos/christianlinenko/5493670554/" title="J & T by Christian Linenko, on Flickr"><img src="http://farm6.static.flickr.com/5176/5493670554_b72851cff6.jpg" width="500" height="333" alt="J & T" /></a><br />
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<a href="http://www.flickr.com/photos/christianlinenko/5493067197/" title="J & T by Christian Linenko, on Flickr"><img src="http://farm6.static.flickr.com/5139/5493067197_92bf038e50.jpg" width="333" height="500" alt="J & T" /></a><br />
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<a href="http://www.flickr.com/photos/christianlinenko/5493065055/" title="J & T by Christian Linenko, on Flickr"><img src="http://farm6.static.flickr.com/5300/5493065055_79a864f269.jpg" width="500" height="333" alt="J & T" /></a><br />
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<a href="http://www.flickr.com/photos/christianlinenko/5493065529/" title="J & T by Christian Linenko, on Flickr"><img src="http://farm6.static.flickr.com/5058/5493065529_c587a58581.jpg" width="500" height="333" alt="J & T" /></a><br />
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My friends ask me to take pictures of them all the time but these guys are really great people so I was exceptionally stoked to do it for them. So when the day approached we ironed out the clothing choices and the location which happened to be right next to this camp I used to spend time at when I was a kid. We went to the locale on Saturday and there was still snow on the ground not to mention it was probably 34 degrees with 20 mph wind gusts. IT WAS COLD! They pulled through though. They kept their chins up and put on big smiles and we pulled it off. By the time we were done all our hands and faces were frozen but I had about 300 pictures to work with. Not bad for 30 minutes of work. Then we went to the bar and warmed up with our friend Miller High Life and Buffalo Wings. When I was editing them I tried to bring out the coolness of the shirts and the snow into each picture keeping them light and bright. So check out the pics and let me know what you think. <br />
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<a href="http://www.flickr.com/photos/christianlinenko/sets/72157626060138707/with/5493065529/">Direct Link to PIctures</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-968149905340365953.post-5915287904672757502011-02-25T11:36:00.000-08:002011-02-25T11:36:16.555-08:00Grilled Pasta<a href="http://www.flickr.com/photos/christianlinenko/5475751492/" title="Grilled Pasta by Christian Linenko, on Flickr"><img src="http://farm6.static.flickr.com/5099/5475751492_063aa1dc4c.jpg" width="500" height="333" alt="Grilled Pasta" /></a><br />
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Now I know what you are thinking, what is grilled pasta. I didn't actually grill the pasta but everything else that went with the pasta was grilled, thus the name. I didn't really have a recipe I was just winging it but it turned out really good. The sausage was tender, the veggies were sweet because of the grilling and it all went really awesomely with the pasta. I love the flavor you get from grilling and it accented this dish perfectly. I hope you all like it. If you have any questions please let me know.<br />
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<b>Kitchen Notes</b><br />
* You can use whatever kind of noodles you like. I used rotelle because that's what I had.<br />
* You can use whatever kind of sausage you like as well just make sure they're the big ones not the little breakfast ones.<br />
* For the veggies, you want them big enough so they don't fall through the grill, we will slice them after then come off the heat.<br />
* Makes 4 servings.<br />
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<b>Ingredients</b><br />
- 5 to 6 sausages<br />
- 1 large onion, sliced (think onion rings but don't take them apart)<br />
- 1 red pepper, scored and seeded then cut into quarters<br />
- 1 yellow pepper, scored and seeded then cut into quarters<br />
- Olive oil<br />
- 1 pound pasta<br />
- 1/4 cup white wine<br />
- 1/4 cup half and half<br />
- 1/2 cup parmesan cheese grated<br />
- Kosher salt and pepper<br />
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<b>The Process</b><br />
1. Heat your grill to high heat. Cover your veggies with the oil and when your grill is hot, add them to the grill along with the sausages. Cook until the sausages are done and the veggies have grill marks on both sides. Remove from heat.<br />
2. While your veggies and sausages grill, cook the pasta. When they are done, slice the onion and peppers into strips and cut the sausages into bite sized pieces.<br />
3. When the pasta is done, drain then return to the pan over medium high heat. Add the cut veggies and sausages then hit it with the wine. Cook until the wine evaporates then add the half and half and parmesan and stir until thickened. Turn off heat then season with salt and pepper.<br />
4. Enjoy!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-968149905340365953.post-38454462937072827232011-02-25T10:22:00.000-08:002011-02-25T10:22:31.421-08:00Caribbean Jerk Chicken with Coconut Rice<a href="http://www.flickr.com/photos/christianlinenko/5475153209/" title="Jerk Chicken by Christian Linenko, on Flickr"><img src="http://farm6.static.flickr.com/5218/5475153209_94f0db1278.jpg" width="500" height="333" alt="Jerk Chicken" /></a><br />
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You all know me, you know that I love to try new things and hopefully come up with a recipe that I can share with you. This is a recipe that I am pretty happy with. The flavors are deep and rich and the rice is soft and delicious and does a fantastic job of complementing the chicken. I hope you all like it and thanks for looking.<br />
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<b>Kitchen Notes</b><br />
* Based loosely off <a href="http://www.foodandwine.com/recipes/caribbean-jerk-chicken">this recipe.</a><br />
* If you aren't a fan of spicey food, they I would suggest using a jalapeno or crushed red pepper flakes in lue of the habenero.<br />
* It's best to start the rice when you preheat the grill.<br />
* Makes 4 servings<br />
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<b>Ingredients</b><br />
- 1 bunch green onions<br />
- 2 cloves garlic, peeled<br />
- 1 habenero, stem removed<br />
- 1/2 onion, skin removed and roughly chopped<br />
- 2 tablespoons sugar<br />
- 1 teaspoon dried thyme<br />
- 1 tablespoon ground allspice<br />
- 1 tablespoon kosher salt<br />
- 1/2 teaspoon ground nutmeg<br />
- 1/2 teaspoon cinnamon<br />
- 1/4 cup white vinegar<br />
- 2 tablespoons soy sauce<br />
- 2 tablespoons lime juice<br />
- 1 blood orange, juiced<br />
- 2 tablespoons vegetable oil<br />
- 1/2 teaspoon freshly ground pepper<br />
- 4 bone in, skin on chicken breasts<br />
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<b>The Process</b><br />
1. Combine all the ingredients other than the chicken in a blender or food processor and blend until smooth. Put the chicken in a plastic bag with the pureed mixture and toss well to make sure the chicken is completely covered. Place in fridge over night.<br />
2. Heat a grill to medium high heat (about 400 degrees). Remove the chicken from the marinade then cook skin side down for 5 minutes or until the skin has a nice crust on it. Then cook the other side of the chicken for 5 minutes as well or until it has some nice grill marks on it.<br />
3. Put the chicken on a rack above the grill or on a non heated side of the grill and let cook for an additional 10 minutes. This is important because if you leave it over the heat for that long it will burn.<br />
4. Remove from heat and let rest for 5 minutes. Serve with coconut rise and fresh lime wedges.<br />
5. Enjoy!<br />
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<b>** Coconut Rice **<br />
Ingredients</b><br />
- 1 tablespoon olive oil<br />
- 3 cloves garlic, minced<br />
- 1/2 teaspoon red chili flakes<br />
- 1 cup white rice (I used jasmine)<br />
- 1/4 cup white wine<br />
- 1 cup chicken stock<br />
- 3/4 cup coconut milk (about half a can)<br />
- 1 can black beans, drained<br />
- kosher salt and freshly ground black pepper<br />
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<b>The Process</b><br />
1. Heat the olive oil in a pot over medium high heat. Add the garlic and pepper flakes and cook for one minute.<br />
2. Add the rice and toast until you start to notice it turning color stirring often. Add the white wine and deglaze the pan.<br />
3. Stir in the chicken stock and coconut milk and bring to a boil. Reduce heat to low and cook covered for about 20 minutes or until the rice is done. Turn off heat.<br />
4. Stir in beans then season with salt and pepper.<br />
5. Enjoy!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-968149905340365953.post-1740922938976298962011-02-17T09:13:00.000-08:002011-02-17T09:13:43.350-08:00Chicken Makhani (Indian Butter Chicken)<a href="http://www.flickr.com/photos/christianlinenko/5452216509/" title="Chicken Makhani (Butter Chicken) by Christian Linenko, on Flickr"><img src="http://farm6.static.flickr.com/5212/5452216509_b5c753257d.jpg" width="500" height="333" alt="Chicken Makhani (Butter Chicken)" /></a><br />
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I have been experimenting with making Indian food as of late. If you didn't see a couple of weeks ago I make <a href="http://christianlinenko.blogspot.com/2011/02/chicken-tikki-masala-with-turmeric-rice.html">Chicken Tikki Masala and Naan bread</a> with turned out really good. So I thought I would try something with boneless chicken chicken breast after I found this recipe for Butter Chicken. This was super easy to make and it tasted so good. I was really amazed as I was eating it just how tasty it was and not to mention how simple it was to create. This recipe is a mock up of <a href="http://allrecipes.com//Recipe/chicken-makhani-indian-butter-chicken/Detail.aspx">this one</a> from <a href="AllRecipes.com">AllRecipes.com</a> I just kind of changed some steps and added some marinading. I really hope you all like this and as always if you have questions, please let me know.<br />
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<b>Kitchen Notes</b><br />
* Garam Masala can be found in the specialty food section of your grocery store.<br />
* Makes 4 servings<br />
* To make the coconut rice just add a cup of coconut milk instead of water to your rice cooker with the 3 cups of rice and a little bit of salt. <br />
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<b>Ingredients</b><br />
- 4 boneless, skinless chicken breasts cut into 1 inch cubes<br />
- 2 teaspoons garam masala<br />
- 1/2 teaspoon cayenne pepper<br />
- 2 tablespoons peanut oil<br />
- 2 cloves garlic minced<br />
- 1/2 inch fresh ginger grated<br />
- 1 shallot minced<br />
- 1/2 onion chopped<br />
- 2 tablespoons butter<br />
- 2 teaspoons lemon juice<br />
- 1 teaspoon chili powder<br />
- 1 teaspoon ground cumin<br />
- 1 bay leaf<br />
- 1 cup tomato sauce<br />
- 1/4 cup plain yogurt<br />
- 1 cup half-and-half<br />
- 1/4 teaspoon cayenne pepper, or to taste<br />
- 1 pinch salt<br />
- 1 pinch black pepper<br />
- 1 tablespoon peanut oil<br />
- cornstarch and cold water combined to make a slurry<br />
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<b>The Process</b><br />
1. Combine chicken, 1 teaspoon of the garam masala and the cayenne pepper and let marinade in the fridge for 1 hour.<br />
2. In a large work heat 1 tablespoon of the peanut oil over hight heat. Add the chicken and cook for about 8 minutes or until none of it is pink anymore. Drain the chicken in a colander. Wipe out the pan with a paper towel.<br />
3. Return the wok to the heat and heat up the oil. Add the garlic, ginger, shallots and onion to the pan and cook for about 4 minutes or until the onions are turning translucent.<br />
4. Stir in the butter, lemon juice, chili powder, cumin, the last teaspoon of the garam masala and the bay leaf and cook for about a minute longer than it takes the butter to melt.<br />
5. Stir in the tomato sauce and cook for another 2 minutes. Stir in the yogurt, half and half and bring to a simmer.<br />
6. Return the chicken to the work then season with the salt and pepper then add the cayenne pepper to your heat preference.<br />
7. Simmer for 3 minutes then stir in the slurry to make it thicker. Simmer for 1 minute then remove from the heat.<br />
8. Serve over coconut rice.<br />
9. Enjoy!Unknownnoreply@blogger.com0