Caution, graphic pictures.
This Sunday, while cooking dinner for my family (great recipe, see below!), I decided to sharpen knives. We’ve a great set of all stainless Kitchen Aid knives that I truly love. But they do go dull. We’ve got one of the sharpeners that you hold in your off hand and run the knife thru with your right. It works great! Well, while I was doing knives, I thought, “Why not run all of them thru?” So I did. On the last knife, my right hand decided that it had an intimate need to see what the left looked like on the inside and opened up the lower right quadrant of my left palm. Zoom. Off to the hospital dripping blood everywhere.
Yes, the safety belt and car seat queen put her 1 year old daughter in forward facing, did not use a belt herself (couldn’t let up pressure on the wound) and had her husband zip her off to the hospital. While checking in, the registration girl asks “What did _you_ do? Boy, you smell great!” (At which, I had to laugh…) They get my dripping self immediately into a surgical room and wash the thing out. Turns out, it’s about 1.5 inches long. That length & depth took 5 stitches to close up.
So, the moral of the story is this:
If you aren’t careful with knives, you end up in the ER.
So, if you don’t want to end up in the shower, with your hand in a Ziploc baggie and your spouse washing your hair, BE CAREFUL when sharpening knives!
- 3 Boneless skinless chicken breasts, butterflied
- ¼ c olive oil in pan
- 1 TBSP Garlic powder
- 2 TBSP Oregano
- 3 TBSP Parsley
- Swiss cheese
Heat oil & spices – Fry chicken until brown on outside, flipping once – put aside
In the same pan, make the sauce –
- 1 onion chopped
- 3 cloves garlic, diced
- 1 head broccoli, de-stemmed & bite-size
- 2 TBSP capers
Fry onion & Garlic until soft. Add broccoli & cook until bright green. Deglaze pan with approx. ¼ cup of Tequila, cook most of the liquor off, approx. 1 minute.
Put veg sauce aside.
Put Swiss cheese both between the butterflied parts and on top of chicken & put chicken into oven on high broil, but in the middle of the oven.
Make a roux – 2 TBSP butter, 2 TBSP flour, enough milk or ½ & ½ to make it juicy & gooey – add veg – adjust with milk if necessary to make gooey.
Cook chicken 3-5 minutes, until no pink is showing in center.
Serve warm, with sauce on top.