Quote :

"Worcestershire sauce and chicken stock"

that kind of sounds nummers to me. Yes, let us know for sure!

7/16/2011 4:05:03 PM

The sauce just seems kind of weird if you're going for a buffalo sauce flavor. And I would think the chicken stock would make it so you're having to spend too much time cooking it down. I would just leave it out altogether. You don't use any liquid in regular sloppy joes, you know?

7/16/2011 4:08:19 PM

it def had good flavor. I guess the chicken stock was to weaken the strength of the hot sauce. It was also supposed to be a healthy alternative than using a butter based wing sauce. It did come out a lil more soupy than i had hoped so it was more of a knife and fork effort to eat it.

But i def recommend it.

7/16/2011 5:07:11 PM

Yeah next time leave out the stock or maybe only put in a 1/4 cup and that should take care of it

I'd probably add a bit of cornstarch too. Just realized there's none in the recipe.

[Edited on July 16, 2011 at 5:09 PM. Reason : s]

7/16/2011 5:08:29 PM

186. Apple Pepper Jelly: http://www.yummly.com/recipe/Apple-Pepper-Jelly-Recipezaar — Fareako brought me some granny smiths that were not so crisp anymore and told me to make something with them. We both like hot pepper jelly, and I found this recipe and figured what the hell. I had to use a golden delicious apple to round out the 2 lbs. I wasn't entirely sure how much to squish out the apple puree stuff. There was some applesauce-texture stuff coming through the strainer as I was pressing it out but I figured that was fine. I also used a little less sugar than it called for and omitted the red pepper. I poured it into two jars I'd saved from other stuff and put the rest into a big tupperware. Damn that is a lot of jelly. It didn't gel as much as most jelly so the internet says I should boil it a little longer. I just haven't gotten around to it yet.

187. Slow Cooker Dulce de Leche: http://www.buttercreambarbie.com/2010/02/slow-cooker-dulce-de-leche.html — I needed some for a cake (I bake to use up fruit, I swear). I covered the cans with water in the slow cooker and went to bed, turned it off when I got up and let them cool. It was two days before I opened one of them, but it was gorgeously caramelized and thick. Add this to the list of things I wish I didn't know were so easy to make. Tried it on top of the apple brownies, and that was great.


188. Seared Tuna with Green Onion Wasabi Sauce: http://www.epicurious.com/recipes/food/views/Seared-Tuna-with-Green-Onion-Wasabi-Sauce-5415 — Dunno what it is about tuna that makes me forget one of the sauce ingredients. In this case the namesake ingredient. I didn't bother adding the green onions though. The ginger sauce I did last time was a lot better, but I did like the wasabi note.

189. Spaghetti with Tomato, Chili, Mushroom, Zucchini and Garlic: http://www.yummly.com/recipe/Spaghetti-With-Tomato_-Chilli_-Mushroom_-Zucchini-_-Garlic-Recipezaar — Used wheat pasta. Nice and light and quick. When the veggies cook the juice from the tomatoes seems like it'll be too liquidy but when you mix in the pasta it's fine. Needs the parm.


190. Bacon 'n' Egg Wrap: http://allrecipes.com/recipe/bacon-n-egg-wraps-2/detail.aspx — I used turkey bacon and habanero lime tortillas I got at Trader Joe's. Quite tasty. I'd probably use pepperjack cheese next time.


191. Watermelon Jalapeno Margaritas: http://domesticfits.blog.com/2011/07/15/watermelon-jalapeno-margaritas/ — I had a watermelon, a couple of stray jalapenos and I saw this recipe on foodgawker. It seemed like it was meant to be. Mine turned light pink when I blended it. It was odd on the rocks so I blended a little ice into it then decided to just put the whole thing in the freezer and see what happened. That worked out pretty well and was nice and slushy in 2 hours when I checked it. Not sure why they used lemon instead of lime. I thought about omitting the sugar, but I didn't. I wish I had, because it was too sweet. I added some lime when I drank it and that did the trick. The jalapeno was really subtle and interesting.

192. Oven-Poached Salmon Fillet: http://www.eatingwell.com/recipes/oven_poached_salmon_fillets.html — I thought the cook time seemed long and meant to take it out earlier but then saw something shiny. I think it was in for about 15, but it was still overdone (I just had one piece though). Even without being overcooked it didn't have much flavor.

193. Broccoli Side Dish: http://www.tasteofhome.com/Recipes/Broccoli-Side-Dish — I googled "broccoli side dish" and this is what I got. Usually not a fan of microwaving veggies but did it as written anyway. Not bad.

Sometimes I get in a baking mood. This is what happens.

194. Giant Rainbow Cookies: http://www.howsweeteats.com/2011/07/giant-rainbow-cookies/ — I had to stick the dough in the fridge to get it solid enough to really do the stacked half ball thing. I am not sure if she really meant that's the secret to them or if she just wanted to see how many people from the internet she could get to do something silly. I didn't make them too giant. For once I actually paid attention to the time and didn't get my cookies too crispy. They are about as good as you'd expect (which is very).


195. White Chocolate Coconut Brownies: http://www.browneyedbaker.com/2011/02/22/white-chocolate-coconut-brownies/ — Another non-brown brownie. I had to use an 11x15 pan instead so they were a little thinner, and baked them at 325 while I was baking the rainbow cookies. They were pretty gooey and sticky to cut. The gooeyness is a little odd in terms of texture, but they taste pretty good. Quite buttery, and imo the white chocolate and coconut tastes weren't very strong, not necessarily in a bad way. I'm glad I used the pan I did.


196. Guinness Brownies: http://blondiescakes.blogspot.com/2011/07/guinness-stout-brownies.html — Used the 11x15 pan again. Regular-size chips instead of mini for the top, and only used about 2/3 cup of them because that seemed like plenty. When I took them out I was worried they were a little overdone, but I think they came out well. They are really thick and fudgy. I don't think the Guinness taste is incredibly pronounced but it's an interesting background note. These two make me wish I used parchment paper more often.


197. Milk Chocolate Jumbo Oatmeal Cookies: http://lemondropsfoodie.blogspot.com/2011/07/milk-chocolate-jumbo-cookies.html — They weren't lying saying they spread out a lot. I forgot that when I dropped the first batch. I haven't tried them because I'm not really a fan of crispy cookies.


198. Blueberry Yogurt Pancakes: http://kitchenmagpie.com/blueberry-yogurt-pancakes — Had some blueberries I needed to use up. These were actually easier to cook than regular pancakes. I didn't think they were as fluffy as she said in her writeup, but they were good.


199. Turkey Bacon Frittata: http://www.delish.com/recipefinder/turkey-bacon-frittata-recipe — I'd use milk instead of water next time. Not sure whether 4 bacon meant 4 strips or ounces or what. I used 3 pieces of thick-cut bacon, and I think that was a good amount. I only mixed the cheese into the mix before it baked and didn't add any on top. Better than I expected.


Day 198 today, so I'm ahead of pace I will get back to actually making healthy stuff now.

7/17/2011 1:19:04 PM

damn

please to mail one of those rainbow cookies...

7/17/2011 4:35:17 PM

Tomorrow I'm making this:



Chilled fresh ramen. I figure it'll be hot enough I won't feel like cooking at all

7/17/2011 5:04:08 PM

Well I changed my mind and today I'm making low-carb stuffed peppers instead

http://www.epicurious.com/recipes/food/views/Stuffed-Peppers-101633

And I'm also making a pumpkin bread that uses half soy flour and flaxseed meal instead of all wheat flour. Kind of curious to see how that turns out.

7/18/2011 12:20:34 PM

The pumpkin bread was The stuffed peppers were delicious.

7/19/2011 3:22:11 PM

I made a chicken pot pie but I wanted to try a paleo crust. Not bad.

1 c almond flour
1 t baking powder
1 t salt
? c butter (we used butter, but think non-hydrogenated palm shortening or coconut oil would work well too) Bake at 400 F for 12-15 minutes until the top(s) is/are golden brown.

7/19/2011 8:49:00 PM

^Wow that looks hearty!!

And Skwinkle, that might just be my favorite of your posts yet. I'm a sucker for desserts!

7/19/2011 8:54:52 PM

So I blended the almond flour myself so it was left with little almond bits in the meal. Best decision ever!!

This, hands down, is the best thing I have ever made, so far. OMG!

7/19/2011 9:15:01 PM

homemade pizza crust (never made my own, always made kind of from scratch from a package?)
http://www.101cookbooks.com/archives/001199.html





I love making pizza because Maya gets to help out A LOT! She loves helping me cook.

7/21/2011 8:11:16 PM

http://taste-for-adventure.tablespoon.com/2011/03/10/rainbow-cheesecake/

looks pretty cool. I might do this soon. Thought you would like this, Tara.

7/25/2011 10:41:58 AM

I do! I think rainbow cakes are really fun, but I'd never thought to do a rainbow cheesecake. Cute!

7/25/2011 10:44:49 AM

7/25/2011 10:54:28 AM

To me, that looks like Play-Doh, to me.

7/25/2011 10:59:59 AM

to me, that looks like playdough to me as well.
That is gorgeous though, I'm surprised the colors stayed so vivid. Did you just swirl the colors to marble it or what?

7/25/2011 11:45:26 AM

Gel food coloring works better and stays brighter than the bottled liquid kind.

7/25/2011 11:46:59 AM

http://allrecipes.com/recipe/basil-brussels-sprouts/detail.aspx

http://www.cooks.com/rec/view/0,1726,155171-233207,00.html

I bought brussel sprouts and did a simple recipe to break my brussel sprouts cherry. They are yummy.

Also, this is the first time cooking red fish. I am HORRIBLE at cooking fish so I asked Ken to grill it. I will let you know how it taste.

7/25/2011 7:46:27 PM

You should try roasting the sprouts next time. They taste MUCH better when they're fresh and roasted.

7/25/2011 7:52:14 PM

I was so excited to see them at the farmer's market. I will try that for sure next time!

7/25/2011 7:53:15 PM

My brother never ate vegetables of any sort until a few years ago my mother discovered a recipe for brussel sprouts that make them crunchy and delicious: cut them in half and toss them with oil and salt, then put the in the oven on a high temperature for a little while. Om nom nom. They're crunchy salty snack foods!

7/25/2011 8:15:33 PM

^ That would be what roasting them does

7/25/2011 8:22:21 PM

Quote :

"BAKED BONED CHICKEN BREASTS Mix together: 2 tsp. lemon juice 2 tsp. Worcestershire sauce 1/4 tsp. garlic powder 1/2 tsp. celery salt 1 tsp. paprika 1/2 tsp. salt 1 tsp. pepper Bread crumbs (approximately 1 1/2 c.) 4 boned chicken breasts (halves - 2 whole breasts) Dip chicken breasts into mixed ingredients, then dip into bread crumbs. Bake in greased baking dish, uncovered, for 1 hour at 350 degrees. Serve over rice."

This was pretty good, although I used four chicken thighs instead of chicken breasts. Didn't use half of the bread crumbs though.

7/25/2011 9:27:02 PM

found this one for ya skwinkle: http://southernfood.about.com/od/picklesrelishes/r/bl90814f.htm

I am making now: http://cleananddelicious.com/2008/03/13/soy_chicken_thighs/

and I am looking for a quick yellow squash recipe. BRB.

7/27/2011 7:16:49 PM

I made this up the other night when i was baking bread and wanted to use the oven instead of making poached chicken breasts and mashed potatoes. it was fantastic with a fresh baguette and a simple salad. I used skim milk and fat-free yogurt. if you use their full-fat counterparts, you may wish to omit the cream.

Basil Chicken Gratin, 1 hr

two potatoes, thinly sliced (mine had nice skin so I left it)
6 cloves of garlic, finely minced
1 large bunch of basil, whole leaves only
1 box crimini mushrooms, thickly sliced
2 small or 1 large chicken breast, large dice
salt and pepper
3/4 cup milk
2 tablespoons cream (optional)
1/3 cup greek yogurt
5 oz soft cheese like laughing cow, boursin or cream cheese, softened)

preheat oven to 375°. Layer potatoes, basil and garlic together in nice flat layers in a 9" casserole. top with mushroom slices. season diced chicken with pepper and salt to taste (i didn't use salt, but fairly blackened the chicken with pepper). heat milk and 1 tablespoon cream and pour into potatoes, ideally just covering potatoes but leaving mushrooms intact. cover and bake for 45-50 minutes, or until milk has slightly browned and is making large dry bubbles around the potatoes. test chicken for temperature, when it is at least 160° mix together cream, yogurt and cheese (lumpy consistency is likely but will be OK) and drizzle over the chicken and mushrooms. return to the oven and broil until cheese is bubbly and brown. 4-6 servings.

7/27/2011 7:52:41 PM

and the squash is this: http://allrecipes.com/Recipe/grilled-yellow-squash/detail.aspx

I can't believe Maya ate it ALL!!! and she ate the squash first! HAPPY ME!!!

7/27/2011 8:00:56 PM

^ That all looks really good.
^^ That sounds really good.

200. Garlic Shrimp and Zucchini Wrap: http://pinchofyum.com/post/7568881504/garlic-shrimp-and-zucchini-wrap — Used the habanero wraps again, and the closest thing I had to garlic scape dip was a garlic cheese spread thing. I have never had a shrimp sandwich or wrap, but it was good.


201. Buffalo Wing Turkey Lettuce Wraps: http://sweettreatsandmore.blogspot.com/2011/07/buffalo-wing-turkey-lettuce-wraps.html — I used romaine instead so it was more like lettuce tacos. I thought I had started to like bleu cheese, but this taught me I was wrong. I think I like creamier, pricier types of bleu cheese but not the kind you buy crumbled in a tub at the grocery store. I ended up picking that off as much as I could and adding a little bit of ranch dressing. I think the texture of dressing works better than cheese anyway though. I didn't use premade wing sauce, so threw in a little bit of butter and regular hot sauce, some ghost pepper sauce and a sprinkle of garlic powder. I was afraid it would be too liquidy but it turned out good.


202. Gumbo Z'Herbes: http://www.gumbopages.com/food/soups/gumboz.html — I used collard, mustard, kale, spinach and some mixed salad blend that was starting to have that not-so-fresh feeling. No ham hock, and oil for the roux. I am a little iffy on sauteing the veggies in the roux. It seemed like that would burn to me, so I kept having to add a little bit of the pot liquor. I'd love to make this with more varieties of greens and see how that changes it. Without the right amount of salt it was meh, but after I added a sprinkle it brought out the flavors and was really good. I served it over rice and had a jalapeno chicken sausage with it.


203. Mexi-Salmon Breakfast Bake: http://www.alaskaseafood.org/canned/recipes/Breakfast_Bake.html — How many bones are normal in a can of salmon? I found like 6 in this can. Ick. It was pretty good, but a little dry. Salsa or something on top should fix that fine though.


204. Cottoneyed Peas: http://allrecipes.com/Recipe/Cottoneyed-Peas/Detail.aspx — This was a use up random shit recipe. I used some blackeyed peas I'd boiled from fresh and frozen, some canned tomatoes I had in the fridge and turkey bacon. It seemed a little dry after the veggies got softened so I added a splash of vegetable juice. I have run out of different ways to say this recipe was good but nothing particularly special.

205. Cajun Shrimp Chowder: http://www.food.com/recipe/cajun-shrimp-chowder-29459 — Used jarred roasted red peppers instead of fresh because it's what I had. Reminded me of the Creole Shrimp I made quite a bit earlier in the year, but I liked that better.


206. Curried Lentils and Sweet Potatoes: http://smittenkitchen.com/2007/11/curried-lentils-and-sweet-potatoes/ — It looked like it was going to be really sweet potato heavy so I only used 1 pound of them. I didn't have garam masala so I went with the substitute spice blend you find if you google it. I didn't have chard or anything I thought would sub well so I omitted (sadface). I also used 2 serranos in lieu of a jalapeno. Yummy. I just took a pic of the whole pot because I was amused that much food cost like $1.


I kind of want to try a sub-challenge for myself where I use up all the random crap in my cabinets before I buy too much more. But that probably won't happen.

7/27/2011 8:42:59 PM

Quote :

"How many bones are normal in a can of salmon? I found like 6 in this can. Ick."

depends on the can size and type of salmon.

anyway, the bones are edible, and good for you. they don't have a taste, they just crumble in your mouth into a fine paste if you chew them. or you can just swallow them.

7/27/2011 8:52:26 PM

I was a vegetarian for like 15 years because things like that skeeved me out too much. I am not quite there yet.

7/27/2011 8:53:27 PM

canned salmon is so salty.... i am kind of intrigued by your tart but i can only deal with canned fish a couple times a year... i've used it all up on eating other peoples crap with canned tuna so many times this year.





i got some baby artichokes but only 4. i wanna use them in something tomorrow when my friend comes over, but i'm not too firm on an idea. chicken and mushrooms, maybe?

[Edited on July 27, 2011 at 9:15 PM. Reason : ]

7/27/2011 9:14:38 PM

I made zucchini fritters with taziki sauce and a spaghetti squash dish as well. Both were really good. I'll post links later.

7/27/2011 9:17:40 PM

i wish they would come out with a little less fibery variety of spaghetti squash. the last few i've gotten have been too coarse for my taste. love the flavor though

7/27/2011 9:37:05 PM

Going to add this recipe to my list for my sister's bachelorette party



http://www.howsweeteats.com/2011/07/cake-batter-martinis/

7/30/2011 8:53:40 AM

^ That sounds delicious, but I also think I could probably only have one sip of it before I went into sugar overload. I just heard about cake vodka last week. Want to try.

I'm tempted to make homemade goldfish because they're cute and just to say I did, but I'm pretty sure after stamping out like 10 I would be over it.


[Edited on July 30, 2011 at 10:01 AM. Reason : cracka]

7/30/2011 9:50:08 AM

http://allrecipes.com/Recipe/no-noodle-zucchini-lasagna/detail.aspx

minus beef plus carrots, fresh kale instead of frozen spinach. We wanted no meat this time.

8/2/2011 7:17:51 PM

I think I'm going to make these for bmel and ThePeter's visit / orientation next week

http://www.howsweeteats.com/2011/03/peanut-butter-stuffed-hot-fudge-cupcakes/

8/4/2011 10:37:59 PM

i'm glad i live nowhere near you. i'd be ten times fatter than i already am

8/4/2011 10:41:37 PM

Today I made a couscous salad sort of thing with the Israeli couscous mix they sell at Trader Joe's. I threw in some garlic, thyme, oregano, balsamic vinegar, olive oil, chili pepper, feta cheese, olives, sundried tomatoes, red onion, and artichoke hearts. Turned out damn good considering I was making it up as I went along lol.

8/4/2011 10:43:49 PM

haha sometimes my classmates will resist their urge and split one (or only have just one ) but I know I can always count on the genetics clinic to snatch them all up... I just like making them for other people

and Gambit likes them, too

8/4/2011 10:44:03 PM

ok so i've been craving chocolate chip cookies but they are WAY bad for me and i can't just go to the store and buy a box (allergies, yada yada yada) so i found a low calorie, low fat chocolate chip recipe online (here is the link) and decided to try to make it even healthier than what the author had done.

http://cookingdonelight.com/blog/2007/10/08/low-calorie-low-fat-chewy-chocolate-chip-cookies/

My version:

1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup mashed ripe banana
1/4 cup butter or margarine, melted
1/4 cup all natural apple sauce
1 egg white
1 teaspoon vanilla extract
1 cup flour (I used 1/2 cup whole wheat pastry flour and 1/2 cup all purpose)
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup chocolate chips
about 1/4 cup (about 3 squares) freshly chopped/shaved extreme dark chocolate

Lightly spoon the flour into a dry measuring cup, and level it off with a knife. In a large bowl, combine the flour, baking soda, and salt and stir to blend. In a separate bowl, whisk the banana, apple sauce, egg white, and vanilla together until light and fluffy. Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended. If the batter looks more “crumbly” than smooth, add just a splash of water at a time (ONLY if needed) until it smooths out.

Drop by level spoonfuls about 1 inch apart onto baking sheets coated lightly with cooking spray. Bake at 350 degrees for 8 minutes.

8/5/2011 2:37:05 PM

sorry, that does not sound or look appealing

8/5/2011 6:52:13 PM

Quote :

""

drooooolllllll

8/5/2011 6:57:55 PM

Maya looks so presh in that oversized t-shirt

8/5/2011 7:15:10 PM

well, i made some raw chicken breasts stuffed with swiss and sauteed mushrooms and garlic, but there's a couple that have some slits/tears that cheese will definitely leak out. what's my best cooking option to minimize cheese loss? best case scenario i'm hoping to re-incorporate the cheese into a pan sauce with some white wine, but i think if i brown them as-is the cheese will leak out and burn and i've already done my best with some toothpicks.

8/5/2011 7:30:48 PM

^ wrap them in tin foil?


making these today:

http://www.howsweeteats.com/2011/08/roasted-blueberry-cupcakes-with-chocolate-fudge-frosting/

8/6/2011 2:15:21 PM

Blueberry and chocolate seems like an odd combination to me.

8/6/2011 3:03:40 PM

I am going to make the cupcake part soon. That sounds yummy.

8/6/2011 3:16:38 PM

I love blueberries and chocolate... basically blueberries with anything

and I"m excited to use my new icing thingy

8/6/2011 4:02:58 PM