I recently accepted a new work schedule, which I just started this week: Sun->Wed, with Thurs optional depending on workload.

On typical workdays, my breakfast consisted of a (free) piece of fruit (thanks, Intel!) and coffee, which for a breakfast lover like myself, is pretty sad.

To me, breakfast is the ultimate playground for innovation. It’s that time in the morning when you’re peaking in your fridge and pantry, dreaming up an ultimate combo. With an extra day off, it gives me an extra opportunity to create said combo, and I definitely delivered today.

Inspired by a recent NYT article about turning dinner into hash, I decided that last nights shredded beef I made for tacos was definitely making it into some hash. In fact, I decided this as the beef was finishing up last night, which placed somewhat of a damper on my tacos, as dreams of beautiful hash danced through my head.

So, without further ado, I present spicy shredded beef hash.  I apologize if the pictures are a little blurry, but I was shaking with anticipation.  Let’s be honest here: you’re lucky I stopped to take any pictures at all.

Lord knows how many calories are in this, but I do know one thing: I don’t care.

A couple months ago, I asked BLin for a bread recipe.  What follows is that recipe.  It’s incredibly easy to make and the results are reliably reproduced, which is a good thing because this bread gets devoured.  The satisfaction you get when eating delicious bread that you baked yourself is indescribable… I’ve done it once more since then, and am hoping to get another loaf in the oven this week.   

To give credit where credit is due, the recipe is originally found in Bernard Clayton’s New Complete Book of Breads.  The recipe looks longer and more complicated than it is.  Bake it yourself, after the jump.

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Hey guys,

Big post today.  Since I last wrote I have cooked up 3 delicious new meals.  The first is a pretty standard dinner, pan seared steak with a montreal rub served with some cut green beans.  A delicious quick meal I reccomend anyone cook if you need a quick manly dinner.

Later in the week I decided to try something new, a recipe called “Sweet Orange Chicken”.  This was my first experience cooking with the oven.  I put two boneless chicken breasts in a big glass dish with dijon mustard and diced onions spread on top each piece.  The final touch was a cup of orange juice poured over the whole thing.  After about 25 mins of baking I took out the chicken, flipped each piece, and sprinkled some brown sugar on the underside before putting it back in the oven for another 10 minutes.  I served this dish on a bed of spinach with some Rice-A-Roni.

The third dish I cooked also involved the oven.  The reciepie is called “Crispy Cracker Chicken”.  It involves crushing up some crackers, I used wheat thins, and mixing it with grated parmesan cheese to use as a coat on the chicken.  Once the chicken is prepared you just toss it in the oven for 35 mins and BAM you have a delicious meal.  I served this one up with some brocolli and Pasta Roni.  The chicken tasted amazing, I highly reccomend giving this one a shot.

That sums up Kyle’s Cooking Corner pt. 2, next post I will be cooking with Salmon.  Go cook some food!

So I recently decided to start cooking my own meals and elevate my lifestyle to a new level of health awareness.  I also watched a decent amount of Food Network this summer and I might have caught the cooking bug… So begins “Kyle’s Cooking Corner”, a series of posts cataloging my various creations and experiments in the cooking world.

This first post contains my first creation, chicken and broccolli with carrots sauted with garlic and onions in a teriaki sauce.  I then served it on a bed of rice aroni.  It was delicious.