Monday, April 10, 2017
I had some knitting friends come over last month so Brian made this chocolate chess pie. It's out of Alton Brown's latest cookbook, which is a compilation of things he makes in his own home. (He's often bragging about how all of the pics were shot with an iPhone too...but meh, whatever.)
It came out great, plus Brian got to play with fire so he was thrilled. We all agreed that smaller pieces are better, a huge slice of this pie is a lot to take. But it was so good, it's going to be one of two Easter desserts that we're bringing to my parents this weekend. Not sure what the second one will be, but a lighter flavor to balance out the richness of this pie. Stay tuned....
Monday, April 3, 2017
An hour later, we had our own homemade cracker jack, complete with peanuts and mnm's. The boys weren't interested in it at all, but all that means was MORE FOR US!! I didn't take any pictures, it was gone that fast. Scooped by the handful, we mindlessly made short time of the bowl while we watched Newt Scamander introduce the Fantastic Beasts in his magic case. Sweet and salty, with melty mnm's.....I'm ruined for commerical cracker jack forever!!!
Tuesday, February 21, 2017
This is the first Smitten Kitchen recipe that I've tried, though I've been reading their Facebook and blog posts for some time. They call them both brownies and chocolate sugar cookies, and both descriptions are accurate. Lots of brownie flavor, in sugar cookie form.
I don't have a lot of cookie cutters that aren't Christmas-themed, so we went with mittens, stars and ducks. Oh, and a few Cookie Ninjas, though those guys were surprisingly fragile. Surprisingly, I didn't have a heart-shaped cookie cutter to celebrate Valentine's Day.
Anyway, here's the recipe. Brownie Roll-Out Cookies
I am sad to report that the kids didn't like these. Which is really too bad for them, more for me! I would be tempted to make them again to create ice cream sandwiches as the recipe states. But my favorite way so far to eat them is dunking them in coffee. I easily ate a few every day with coffee, which is a bad habit to develop.
Saturday, February 11, 2017
Snowy, lazy Saturday...and I want nachos. I've actually wanted nachos for about a week but I've been really good lately about eating right. And nachos aren't what one would call healthy.
So I'm feeling snacky and I decide that nachos at home are better for you than ordering nachos at a restaurant, especially in the portion control dept. I comb the fridge, picking out stuff on hand and start throwing away expired stuff as well.
Nachos. I used up a quarter bag of Tostitos Scoops and tossed out a bag of tostitos fragments. Added minced shallot (from the fridge) and some pickled pepperoncini slices. A palmful of shredded cheddar and it's off to the toaster oven. Afterwards, a couple spoonfuls of jarred mild salsa, topped with chunks of avocado. Delicious and just the right amount to satisfy the craving.
And on the way I threw out the following: a jar half-full of spicy chili paste. Two-year-old maple barbecue sauce. Kalamata olives. Homemade pickled jalapeño and onion. The oldest condiment was a jar of capers, and I have no idea how old they were. And oops... the olives expired sometime in 2018. Guess I should wear my glasses when I'm cleaning out the fridge!
Wednesday, February 1, 2017
Pot Roast with Potatoes
By and far the best recipe of the three, but definitely took the most time to prepare. It was a good choice for a Sunday night dinner, and had lots of great flavor.
Enchilada-Glazed Chicken Tacos
This made a tasty, saucy shredded chicken, which we served with flour tortillas, rice and beans and for the grown-ups, sliced avocado. (Though the kids can try this whenever they like!)
However tasty it was, though, my taco completely fell apart. Leftovers were taco "bowls" with all the fixings.
Pork Chops with Buttery Apples served over Shaved Brussels Sprouts
This was definitely the worst recipe of the three. Overdone pork, apples turned to mushy sauce, and watery shaved Brussels sprouts. Brian and I each ate a bit and it did little more than "fill the belly." All leftovers were promptly discarded and we tried to forget the sadness of this recipe.
So....thoughts on pressure cookers.
1. The "browning" feature? It doesn't really brown, at least not as well as on the stovetop.
2. I didn't find any of these recipes to be a huge timesaver. The pot roast recipe took about three hours. Which, I guess, is a timesaver compared to how long it takes to make a pot roast and potatoes in the oven.
That being said, I'd still try some different recipes with the pressure cooker. It is great for "set it and forget it" until it's time to depressurize. Think we'll stick to weekends, though.
Tuesday, January 24, 2017
So, what does one do when they put Salisbury Steak on the menu? Get a recipe?
Brian don't need no stinkin' recipe.
Voila! Salisbury steak, improvised.
It was delicious. Brian and I thought so, anyway. Sean gave it a try and ended up eating four bites.
Will, on the other hand, was ok with the flavor until he found the greenery. (Parsley, and maybe a little spinach.) Then he pronounced it "a combination of a murdered cow and a vegetable garden."
In other news.....laughter will egg your ten-year-old on. It's important to keep a stern face in these matters. Or, at least try.
Friday, January 6, 2017
Egg and Cheese Strata, from America's Test Kitchen 30-minute meals.
Basically, saute onions, add cubed bread and toast it, then fold in scrambled-egg batter with cheese. Push down on it a little, kind of like french toast, to get the bread to soak up the mix. Bake for 12 minutes, and voila! Dinner. Add hash browns and sausage for the full effect.
Now, what the heck is the difference between a frittata and a strata?? I must find out.