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Last week I posted a recipe for Bacon & Goat Cheese Stuffed Chicken which was freakin’ delicious. Today’s Italian-inspired chicken recipe is smothered with creamy mushrooms and served with pasta. Doesn’t get much better than that. I also swapped out traditional linguine for whole-wheat linguine to up the fiber.
I feel like for most of us the words "healthy" and "light" really mean "boring" or "tasteless".
We’re back in the mix, aren’t we. Back from vacation. Back to school. Back rifling through the closet for our cowl neck sweaters.
I am the last person on the internet to join the Cute Overload train; I mean, I get it, it’s cute . I love cute, you love cute, cute makes the birds sing and the sun shine and the world go round and tra-la-la. I get it . But man, oh man. Sometime in the last two weeks it hit me like a ten ton truck and people, the cute is killing me .
Thursday, July 20, 2006 I think that the basic instinct that gets us in the kitchen “after all those messy sustenance issues have been attended to” is a deep-seated desire to make something taste a little better than the way we’ve come to accept it. It’s why there are ten thousand crab cake recipes and a line of followers behind each, and it’s why everyone has an idea carved into their base philosophy of the way corn bread is supposed to taste (and most of it fails to please because it’s not as savory/rich, sweet/cakey or textural/salty as they believe pone was intended to be). I’d also argue that this is why few bother to make their own ketchup, as Heinz figured out a long time ago what most of us expect of it and why reinvent the wheel? I’m pretty sure it’s why this summer I’ve become obsessed bordering-on-frenzied with figuring out how to make all those American BBQ classics unboring.
The first time I had poblanos in a cream sauce (rajas de poblano con crema), it was at the breakfast buffet at a resort in Ixtapa, Mexico. Now, as you can tell from the photo, this isn’t the most attractive dish in the world.
Ingredients 4 sheets frozen puff pastry 1 egg, beaten 4 chicken breast halves, or 2 cups leftover cooked chicken Seasoned salt and pepper 2 tablespoons cooking oil 1/3 cup butter 2/3 cup all-purpose flour 1 quart heavy cream 1/4 cup chicken base 1 tablespoon minced garlic 1/2 small yellow onion, minced 1 cup frozen green peas, cooked 1 cup chopped cooked carrots Pinch fresh grated nutmeg, optional Special equipment: 4 (2-cup) individual baking dishes Directions
Ingredients 1/4 cup olive oil 3 large carrots, cut into 1/2-inch dice 2 large onions, cut into 1/2-inch dice 5 stalks celery, cut into 1/2-inch pieces 1/8 cup minced garlic 2 to 3 small poblano peppers, seeded and cut into 1/2-inch dice 1 teaspoon salt 1/2 teaspoon white pepper 1/4 teaspoon ground cumin, or more to taste 1/4 teaspoon dried thyme, or more to taste 1 tablespoon chicken bouillon granules 3 quarts chicken broth 1/2 bunch fresh cilantro leaves, minced 3 cups diced (large pieces) grilled chicken 1/2 cup (1 stick) unsalted butter 1 cup all-purpose flour 1/2 teaspoon hot sauce, or more to taste 1 cup heavy cream Directions Heat the oil in a large stockpot over medium heat. Add the carrots, onions, celery, garlic, poblano peppers, salt, white pepper, cumin, and thyme. Saute for 7 to 8 minutes, or until the vegetables begin to soften.
Soooooo… you know that episode of Sex and the City where Miranda has to dump dish soap on top of chocolate cake just so she will stop eating it?? Uh. Yeeeeeah. These are like… of that caliber.
If french fries and onion rings ever got married and had a baby, I think it would be something like this…a potato ring. You have a light and crispy outer coating with a soft potato and caramelized onion center…why? Because we can I guess, who knows…but it’s kind of fun, right?! My boyfriend and his friends have this thing where every super bowl they have a “Deep-Fry Fest” where, well they deep fry everything; so if you’re anything like my boyfriend you now have another “Deep Fry Fest” recipe to use! Two things I can’t stress enough is: 1) the importance of having the potatoes completely coated; no holes please, or the mashed potatoes will pour out of the holes once they hit the oil. 2) the importance of the rings being frozen solid before entering the oil…it just helps with the frying, that’s all.
photo credit Who says our favorite cheesy foods have to be off limits? Mozzarella sticks are awesome for every occasion, and make for a delightful snack that most of us have been accustomed to since childhood. Now that we’re mature college girls who are more health conscious, we can still have the cheesy snack we all love, guilt-free! What you need 12 sticks of string cheese in your choice of cheese, go for the low sodium kind if you want to be extra healthy 1 egg 2 tbsp of flour 5 tbsp of bread crumbs 2 tbsp of parmesan cheese A dollop of olive oil, or cooking spray
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See more videogame recipes at The Drunken Moogle . And submit your own drink recipe to the Dorkly Facebook page for consideration! Metroid (Metroid Cocktail) Ingredients: 1/2 shot Bacardi Big Apple Rum 1/2 shot Coconut Rum 1/2 glass Kiwi Strawberry Minute Maid (or Kool-Aid) A little less than 1/2 a glass Sprite 3 Strawberries Directions: Shake the two rums and Kiwi Strawberry Minute Maid and pour into a lowball glass.
Monday, March 28, 2011 There’s something to be said for a cake that you can whip up at 9 o’clock on a Friday night, after a serious doozy of a week, when you need some baking therapy that requires little to no brain power. By the time this past weekend hit, I think anything requiring technique or poise in the kitchen would have had induced some kind of cerebral short circuiting – I imagine there would have been sparks, probably some twitching and likely even drool. Okay fine, so there might have been drool anyway. Actually, when the cake emerged, there was probably drooling and clapping. I tell you that because I trust you won’t judge me.
Don’t you just love it when someone is impressed by something you did, mostly because they had no clue how easy it really was? There’s a secret satisfaction to accomplishing something with only a small amount of work without anyone realizing. I often feel like cooking and baking can be like a magic trick.