“Honey, I shrunk the dinner!”

I don’t know about the rest of you, but our microwave oven is an expensive popcorn maker.

I have no idea how to cook in a microwave other than making popcorn. I truly believe that they can’t be good for us, it’s not a healthy way to cook. (Truth is: I never figured out how to use it properly, it’s one of those microwave-combo-convection oven things, and the booklet is thick, complicated sounding and boring to read…I hate reading instructions).

We were hosting a dinner party one weekend and the protein I had planned on serving was pork medallions with a balsamic-honey glaze. I had envisioned them fanned out on a platter, surrounded by colorful, roasted vegetables, roasted apples and pear slices, Parisienne potatoes, sitting on top of bright green curly lettuce, speckled with cranberries and currants.

Picasso on a platter. I know, far fetched, but food can look like art, right? Just nod and agree and work with me.

Of course Murphy and his friggin law was nipping at my heels.

Our friends called and said they were running late, so I put the medallions in a casserole dish, covered them and put them in the microwave to keep them warm, while I used the oven for a few other dishes.

After 15 minutes in the microwave I took the medallions out of the microwave so I could start coating them with the glaze and then put them back in the oven for the final step.

I lifted the lid on the casserole dish and screamed to my husband, “Honey, I shrunk the dinner!”

He looked inside the dish (I swear his lips were twitching, but I was too busy staring at the dime-sized, shriveled up medallions to really be sure). He was smart enough not to say anything, because now was not the time to remind me that I should read the stupid microwave’s hand-book and learn to use the useless thing properly.

He sensed silence was truly golden and safe at the moment.

He took the casserole dish from me, put it on the counter and talked me off the ledge, which took about sixty-point-six seconds—–I get over things quickly.

I rushed downstairs to grab my emergency back-up dish.

If you’ve been following Tasty Tuesday’s you’ll know that I have strongly suggested that you ALWAYS have Sexy-Sassy-Sauce on hand.

As I flew down the stairs, I had already mentally revised the menu for the evening and with my sauce on hand, and the other dishes already made we’d be good to go.

Defrosting sauce enough to get it into a pot to finish warming up on the stove wasn’t going to be hard to do. Can’t shrink sauce, right?

Open freezer door.

No sauce. No. Freakin. Sauce. Not one container to be found.

I did have chicken breasts on hand, albeit they were frozen, but surely defrosting them in the microwave couldn’t be too complicated (I’ve never defrosted meat in the devil’s oven).

I put them on a plate in the microwave, pressed the correct amount of pounds and away they went round and round.

After 10 minutes, I heard a few beeps.

The display on the possessed microwave (at this point, I’m seriously thinking this thing is an evil appliance out to get me) scrolled saying, TURN FOOD OVER.

What the hell? The microwave turntable had been going round and round for 10 minutes. What did it mean, turn food over?

Apparently, I was supposed to turn the meat OVER which is apparently different from it turning round and around, so my husband explained when he came back into the kitchen (he must have heard me calling the microwave an evil-@#$#$#@$#@!@!@!@!$).

Our guests arrived and the chicken breasts still weren’t defrosted, but at least I had enough ingredients to whip up something presentable. I may not be a panster in my writing, and a big time plotter, but when it comes to the kitchen, I can panster with the best of them.

We told told our guests that dinner was going to be a bit later than we had planned, but they were okay with that. Vodka and cranberry juice tends to make these guests compliant.

Welcome to another edition of Tasty Tuesday, where adventures in how efficient microwaves make our lives has led you to a recipe I will share, which I call:

EMERGENCY CHICKEN

Ingredients:

4 skinless, boneless chicken breasts

2 sweet peppers (orange, yellow or red)

4 cloves of garlic (preferably roasted, but if you don’t want to bother with roasting the garlic, you can use raw garlic, finely minced)

4 sprigs of fresh rosemary (take rosemary off the stem. If using dried rosemary, use 1 tablespoon of the dried herb)

2 TBSP freshly squeezed lemon juice

4 TBSP freshly squeezed orange juice

2 tsp honey

2 TBSP olive oil

Kosher salt

Fresh Black Ground Pepper

Directions:

Preheat oven to 375 F

Slice the sweet pepper in strips and set aside.

In a bowl add: garlic, both juices, olive oil, rosemary, salt and pepper and mix well.

Add the pepper strips to the juice mixture in the bowl and coat them well, then remove the pepper slices and set aside.

In a baking dish, add your chicken breasts.

Coat the chicken breasts with the mixture from the bowl evenly on each breast.

Top each breast with the pepper slices.

Bake for about 30 minutes (or until done and juices run clear)

Please Note: Baking time will depend on the thickness of the chicken breasts.

Please stop by my fellow authors and pick up one of their delicious recipes:

Pumpkin Spice Cake by Pg Forte

Tasty Tuesday Pizzeria by Nancy Lauzon

Eggplant Casserole by Renee Wildes

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19 thoughts on ““Honey, I shrunk the dinner!”

  1. Oh, dear. At that point it would have been call for take out lol. I like my microwave for all things vegetable from corn on the cob to baked potatoes and it’s great for leftovers. I don’t care to do meat in it but yours is fancier than mine so it may be good for that if you do read those directions (something I don’t care to do either lol). I am really surprised that the chicken breasts didn’t get over cooked but so glad they didn’t!

    • Hi, Catslady, thanks for stopping by and sharing your thoughts. I love my oven and stove, so the Devil’s Microwave can remain as my popcorn popper. LOL

      I have to admit though, the chicken defrosting was real handy and it didn’t cook the chicken, just defrosted it. I actually didn’t defrost it all the way, as I was worried it would be overcooked.

      My husband told me later he was in the other room, Googling different take-out places, “just in case.” I’ll give him just in case. LOL I will not be beaten by a shriveled up dish!

  2. Pingback: Tasty Tuesday: Call Your Local Pizzeria « The Chick Dick Mysteries

  3. LMAO. That story could happen at my house any day of the week. I do use the microwave for defrosting, but that and popcorn are about it. I can’t wait to try this chicken recipe.

    • Hi, LadyBug thanks for popping in. LOL Well, it probably would happen more often to me if I ventured near that stupid microwave. Let’s just maintain that it’s not healthy to cook in it 🙂

      Let me know how you like this recipe, it’s really delicious and makes the chicken moist.

  4. I love it! Emergency chicken. BOK!

    You can cook in the microwave. I’ve made meatloaf in it, and different kinds of noodle dishes. I’m on the fence on the whole, it’s bad for you, thing. Not sure about that. Don’t use it much these days, since we have a perfectly good oven and toaster oven to make stuff in.

    My kid, though, killed our microwave. I came home and black smoke came pouring out of it. It died. We haven’t bought a new one yet, partly out of budget and partly out of me trying to figure out if we really need to spend the moolah. We shall see.

    Happy Tasty Tuesday!

    • I Noony, thanks for stopping by.

      I’m not 100% if it is good or bad for us, but I don’t think a lot of people really use it for cooking.

      Toaster ovens are great. You can make so many things in them.

      Send your kid over to my place, he can be my microwave hit man. LOL

      Happy Tasty Tuesday!

  5. I once lived in a basement apt. with just a bathroom sink and a 4 c. ft. refrigerator, so my microwave was my only cooking appliance. It came with a great little cookbook and I did everything in it. I still make the beef stroganoff recipe. I would not recommend a microwave for regular cooking, just warming up simply because it’s easier to use an oven or stove top because of logistics. However, if you want to understand better how to use your microwave I’d recommend going to the library and checking out a microwave cook book and paying attention to hints and cooking times for various items. Beef stroganoff only takes about 10 minutes of cooking time from a raw state, so your tossing medallions in for 15 to keep warm?!? (What power setting did you use?) was way over kill as you found out.

    • Hi, Anne, thanks for stopping by and sharing your thoughts. I can’t remember how high I put the medallions in, but I’m pretty sure I hit all the wrong buttons. This thing has way too many buttons and gadgets. When we renovated our kitchen, the contractor talked me into this evil monster that plugs in and pretends it’s a timesaver. LOL

      I know there are tons of recipes on the Internet as well, but I really do prefer my stove and oven, so I’ll stick to that.

      Thanks for the tips!

  6. I spewed my tea with your first sentence, ” our microwave is an expensive popcorn maker”. Love it! I totally feel for you, I avoid the MW as much as possible after I exploded our first. Yup! It was a matter of cooking rice, in a handy new rice maker, not enough water and too much time. It was pretty bad. I still small smoke occasionally. 😦
    Thank you for the chicken recipe!! I’m always looking for good chicken recipes!
    Popcorn anyone??? 🙄

  7. Pingback: Tasty Tuesday – Eggplant Casserole « Reneewildes1's Weblog

  8. What a great recipe Selena, I cook but it’s just me so I do use my microwave a lot even just to warm up left overs. I would diffently love to come to one of your dinner party it sounds like an adventure.

    • Hi, Kelly, thanks for stopping by. I like that you call it an adventure, yeah, I’ll go with that from now on.

      My husband reminded me of the time I made a roast beef dinner and had the fire fighters come over, and it wasn’t because I burned anything! That’s a story for another blog 🙂

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