Medieval Baked Chicken with potatos and asparagus

 So, after a tough day at work I decided to try a new dish to my table.

Ingredients:
Basil
Rosemary
Olive oil
Velvet Gray Sea Salt
Garlic Pepper
Chives
1 Red Potato
4 Chicken tenderloins
1 Onion
8 asparagus sprigs

Add olive oil in to a oven pan
Place 4 chicken tenderloins in the pan
Add garlic peper and velvet gray sea salt
Rosemary and Basil to the chicken

In another pan add olive oil
Place the chopped red potato and the onion into the pan
Add basil, chives, rosemary, garlic pepper and velvet gray sea salt

Cook both of these at 400 degrees for 20 mins.

Steam the 8 asparagus sprigs with garlic pepper to it while it steams

Serve. :-)

Comfort Stew

Well, since I have been fighting the Flu like most of my friends over the past weeks I decided to make an old stew created by my mama and passed down by mom to me.

Ingredients:
4 chicken breasts
1 chicken bullion cube
1 can of evaporated milk
4-5 eggs
Salt and Pepper

You start with 4 chicken breasts and place them into a soup pot.
You pour in enough water that the breasts are covered or submerged.

Add one chicken bullion cube to the water.

Turn the heat to medium and boil the chicken until it is fully cooked

Carefully removed the chicken and break it apart/ cut the chicken up into rough thick slices if it has not already done so in the stew. If you removed the chicken to cut it up put it back in the pot after you have done so.

On the side boil 4-5 eggs for 10 minute or until they are fully cooked.
Remove the eggs from the water and put them in cold water. This will make de-shelling them easier since the egg inside the shell shrinks a little.

Reduce the heat of the stew and add one can of evaporated milk.
Slice or you can chop the eggs and add them to the stew while crumbling the cooked yokes.

Add a little salt and pepper to taste.

It is a very good stew if you’re sick or if you would like something warm on a cold day. Also, if you are feeling beaten down by the day or a bit stressed out it can really help you chill and enjoy the day.

Welcome to the Relaxed Chef

Well, my name is Alex and I am an amateur chef with a very laid back attitude hence: The Relaxed Chef. I work in a field that can be very stressful, but  I have come to the thinking that its just easier to enjoy the ride and not stress about life too much even in the kitchen. Everything works out. Especially in the way God and JC intended for it to. So, I have found that cooking added to my relaxation and appreciation for all the natural gifts we receive everyday and I want to share this appreciation of food and its calming effect it has had on me with you.

I started having an real interest in cooking about 5 years ago .However, I have been cooking and learning from each of my family members since I could walk. I watched cooking shows, movies, read tons of cooking books and was just amazed at the care and appreciation some of the chefs took in the preparation. I have also seen a lack of it at times and how "fast food" even that not served in the traditional sense can take away from this care.

This blog will consist of some of my favorite dishes that I have learned, created, or adapted from those I have tried in the world. I hope you enjoy reading as well as cooking a few of these along with me.