So, the lovely Amy sent me this recipe and I'm not sure where she got it from, but it's amazing. Holy shit.
I just sat down at my desk. This is the first thing I am doing this morning at work. I actually wanted to get up last night and post this. No, ok, I wanted to drive the two hours to your house in the middle of the night, crawl into bed with you, and spoon feed you a bowl of this. It's that good. You will die. Everyone is going to die when they eat this. I died.
This is everything I ever needed for fall. It's sweet and gooey, but not overpowering. It's the perfect amount of sugar, the perfect blend of spices, the perfect texture. It's absolutely unbelieveable. And it's EASY. It's so freakin' easy that I almost don't understand it. And the smell while you're cooking it? Will and I just hung out in the living room so we could be closer to the smell. We just sat around and sniffed at the air like cats.
Just...just make this. Tonight. Please.
Pumpkin Maple Bread Pudding
1.5 cups heavy cream
one 16 oz can pumpkin puree (2 cups)
4 large eggs
1/2 cup maple syrup
1/2 cup firmly packed light brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg (I agree with Amy here, just get it from a damn jar)
1/8 teaspoon ground ginger
9 cups torn egg bread* or leftover croissaints (Albertson's makes delicious, huge, buttery croissants 4 or 6 to a pack for very cheap in the bakery...I can't remember how many come in each, but I do know I used two packs, with two croissants leftover. Or eaten before this was ever made. Whatever.)
Coat the insert of a 5-to-7 quart slow cooker with nonstick cooking spray or line with a slow-cooker liner.
Whisk all the ingredients except the bread in a large mixing bowl until smooth.
Add the bread to the bowl and stir to soak the bread.
Transfer the mixture to the slow-cooker insert.
Cover and cook on high for about 3.5 hours, until puffed and an instant-read thermometer registers 185 degrees.
Allow the pudding to rest for about 30 minutes.
THAT'S IT. Also, serve with whipped cream. Eat in bed out of tiny bowls while you watch Magnum PI on DVD because nothing good's on TV. Get seconds. Laugh at Higgins.
*I have NO IDEA what egg bread is, but it reminds me of the egg cream scene in Squirm, so I just quoted MST all night. Telling your slow cooker that you're going to Willem Dafoe all over it does not make it speed up, sadly. I accidentally married one of the sheep!
(I still have the soup recipe from Emmy to try that we had talked about...hopefully it will stop being SUMMER and we can do that soon)
Showing posts with label oh god. Show all posts
Showing posts with label oh god. Show all posts
Death by Chocolate Trifle
Do you have a death wish? Man, that's sad. But here, let me help you. Kill yourself with some dignity, ok? This only takes like one bowl before stopping your heart. It's a good pain, though, I promise. Oh so good.
Get you one of these. Maybe you were using it as a fruit bowl. Whatever, it makes a terrific fruit bowl:
Get you one of these. Maybe you were using it as a fruit bowl. Whatever, it makes a terrific fruit bowl:
Good job. Bake a box of this in a 13x9 pan:
Let it cool a bit. Now grab a pastry brush and brush some of this on it until it's moist, but not so soggy the brownies fall apart:
Get some of this and whip it up. You'll need a lot. I had used one of the big, big tubs of Cool Whip but I think we all agree this is tastier and is made with less plastic, now don't we? Just...make a lot:
Make two boxes of this (use full fat milk - remember, we're trying to kill you here):
Go out and buy about 8 of these. Don't buy 15 of them. Or 30, if you're making two desserts. You'll look like a dumbass and your best friend will yell across the grocery store that she doesn't acutally know you. That bitch!
Crush them up. I used a hammer. Be careful! You're not ready to meet Jesus yet, ok?
Alrighty. Back to your makeshift fruit bowl. Cut up the liquor soaked brownies (steal a couple bites, you're cool) and put about half of them in the bottom of the bowl. Put half of your pudding on top, spread it around good. Do the same with the whipping cream. Top with half of the crushed candy bars. Repeat, ending with a lovely flourish of candy bits hammered into bite size pieces...or oblivion, maybe you were mad when you were weilding the hammer. Maybe your husband was watching Die Hard and that movie is fucking stupid and can't we watch the Golden Girls? Shit. It's MY kitchen, maybe you should go to the back!
Put that in the fridge and let it get nice and cool.
Write a letter to your mama. Tell her how good it was. Oh, and write a quick e-mail to your boss letting him know you won't be returning and what a jackass he is. Doesn't that feel good? Yes, yes it does.
Emergency Falafel Addendum
I admit to being a little cocky about the success of my whole Middle Eastern food thing. So cocky I thought I'd try it all again this weekend and it would be a breeeeze. Well!
Did you know that it's common for falafel to completely disintegrate when you cook them? Like, completely disintegrate. I know this now. At first, I panicked a little. I thought maybe the heat was too high on my stove (I have one of those high output burners, and it always flares up like SUPER HOT right when I don't need it to, I hate that thing). So I tried it again over lower heat. It happened again.
Picture me leaning too close to a hot frying pan, squinting at the falafel as it slowly sizzles into nothingness, and I tilt my head trying to understand. What is happening? What did I do differently this time??
Then I remembered. Last time, I added a lot more flour than the recipe called for, because I was afraid my batter was too soupy. THIS time, I had not added as much liquid in the first place, so the batter was not soupy...but GUESS WHAT. It still needed all that flour! A few handfuls of flour later, and the falafel was behaving just fine.
TO SUM UP. If you are making falafel, I highly suggest you do a test run on one ball of batter before you add a bunch more into the pan. If it falls all to pieces, add more flour! If this advice saves just one person half a bowl of batter and thirty minutes of sadness and confusion, then I have done my job.
I have updated my giant post below to reflect this new, vital information.
Did you know that it's common for falafel to completely disintegrate when you cook them? Like, completely disintegrate. I know this now. At first, I panicked a little. I thought maybe the heat was too high on my stove (I have one of those high output burners, and it always flares up like SUPER HOT right when I don't need it to, I hate that thing). So I tried it again over lower heat. It happened again.
Picture me leaning too close to a hot frying pan, squinting at the falafel as it slowly sizzles into nothingness, and I tilt my head trying to understand. What is happening? What did I do differently this time??
Then I remembered. Last time, I added a lot more flour than the recipe called for, because I was afraid my batter was too soupy. THIS time, I had not added as much liquid in the first place, so the batter was not soupy...but GUESS WHAT. It still needed all that flour! A few handfuls of flour later, and the falafel was behaving just fine.
TO SUM UP. If you are making falafel, I highly suggest you do a test run on one ball of batter before you add a bunch more into the pan. If it falls all to pieces, add more flour! If this advice saves just one person half a bowl of batter and thirty minutes of sadness and confusion, then I have done my job.
I have updated my giant post below to reflect this new, vital information.
Fig Cake with Caramel Glaze
I finally sat down and thumbed through most of my cookbooks and found recipes that would go with my list without breaking the bank (I totally just typed “banking the break”) on extra ingredients. The one I thought would be the hardest was my jar of fig preserves my grandma gave me.
I am not a huge fan of figs. My parents and grandparents both have a couple of trees, but I’ve only ever had them preserved. If you’ve never had them, they are…well, when you open the jar, they smell kind of like honey and spices and they look like testicles. There, I sad it. They are sickly sweet and sticky sticky and they look like balls. To me. Small, sticky balls. No, I don’t want them with my biscuits.
I have never told my grandma this because I don’t want to hurt her feelings, I like the way she smiles when she hands me a jar of figs, and because there is always someone who is less fortunate and grandma-less who will take them off my hands. So, let’s keep all of this a secret. Also, I can’t say “testicles” to my grandma. No way.
When I first started searching for fig recipes, I had a pizza in mind. Fig pizzas seem to be pretty prevalent on the internet and in my books – but they all called for fresh figs. I started to look at pies and cakes and they all needed fresh figs. I considered just using my fig preserves, but I really didn’t want to fuck it up.
I finally came across a cake that I decided to try. I made it last night while my friend was over and we smelled it baking and our mouths watered. I took it out of the oven and it fell apart (totally my fault – I’m terrible with Bundt pans and I also have zero patience for letting things cool completely), so we got to pick at it before and after the caramel glaze. For two girls who really don’t care for figs, we went to town on that cake. And the glaze…the glaaaaze. This cake is best friend and husband approved.
Anyway, if you live in the south chances are you have a pantry stocked full of figs and pecans, so get baking. I insist you make this amazing, super-easy cake. The only thing I had to buy to make it was a carton of whipping cream, and they have a pretty good shelf (fridge) life, so I will probably make two more cakes – one for the work dudes, and work to take to grandma. You know, to thank her for the figs.
FIG CAKE WITH CARAMEL SAUCE
2 cups all-purpose flour
1 1/2 cups light brown sugar, packed
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
4 ounces butter, melted
1/2 cup vegetable oil
3 eggs, beaten
1 cup buttermilk
2 teaspoons vanilla extract
1 cup fig preserves
1 cup chopped pecans
Heat oven to 325°. Grease and flour a 12-cup Bundt or tube cake pan or spray with baking spray.
Combine flour, sugar, baking soda, salt, and spices in a large mixing bowl; add butter and oil and beat well. Add eggs and beat until well blended. Beat in buttermilk and vanilla. Stir in preserves and chopped pecans. Pour into the prepared baking pan; bake for 55 to 60 minutes, or until a toothpick or cake tester inserted into the cake comes out clean.
CARAMEL GLAZE
4 tablespoons butter
1/4 cup light brown sugar, packed
1/4 cup granulated sugar
1/2 cup heavy whipping cream
In a saucepan over medium-low heat, melt the butter. Stir in sugars. Cook the butter and sugar mixture, stirring, for 1 minute or until bubbly. Stir in the heavy cream. Bring to a boil. Cook the mixture, stirring constantly, for 2 minutes.
Remove from heat and cool slightly. Spoon the caramel glaze over a completely cooled cake.
I am not a huge fan of figs. My parents and grandparents both have a couple of trees, but I’ve only ever had them preserved. If you’ve never had them, they are…well, when you open the jar, they smell kind of like honey and spices and they look like testicles. There, I sad it. They are sickly sweet and sticky sticky and they look like balls. To me. Small, sticky balls. No, I don’t want them with my biscuits.
I have never told my grandma this because I don’t want to hurt her feelings, I like the way she smiles when she hands me a jar of figs, and because there is always someone who is less fortunate and grandma-less who will take them off my hands. So, let’s keep all of this a secret. Also, I can’t say “testicles” to my grandma. No way.
When I first started searching for fig recipes, I had a pizza in mind. Fig pizzas seem to be pretty prevalent on the internet and in my books – but they all called for fresh figs. I started to look at pies and cakes and they all needed fresh figs. I considered just using my fig preserves, but I really didn’t want to fuck it up.
I finally came across a cake that I decided to try. I made it last night while my friend was over and we smelled it baking and our mouths watered. I took it out of the oven and it fell apart (totally my fault – I’m terrible with Bundt pans and I also have zero patience for letting things cool completely), so we got to pick at it before and after the caramel glaze. For two girls who really don’t care for figs, we went to town on that cake. And the glaze…the glaaaaze. This cake is best friend and husband approved.
Anyway, if you live in the south chances are you have a pantry stocked full of figs and pecans, so get baking. I insist you make this amazing, super-easy cake. The only thing I had to buy to make it was a carton of whipping cream, and they have a pretty good shelf (fridge) life, so I will probably make two more cakes – one for the work dudes, and work to take to grandma. You know, to thank her for the figs.
FIG CAKE WITH CARAMEL SAUCE
2 cups all-purpose flour
1 1/2 cups light brown sugar, packed
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
4 ounces butter, melted
1/2 cup vegetable oil
3 eggs, beaten
1 cup buttermilk
2 teaspoons vanilla extract
1 cup fig preserves
1 cup chopped pecans
Heat oven to 325°. Grease and flour a 12-cup Bundt or tube cake pan or spray with baking spray.
Combine flour, sugar, baking soda, salt, and spices in a large mixing bowl; add butter and oil and beat well. Add eggs and beat until well blended. Beat in buttermilk and vanilla. Stir in preserves and chopped pecans. Pour into the prepared baking pan; bake for 55 to 60 minutes, or until a toothpick or cake tester inserted into the cake comes out clean.
CARAMEL GLAZE
4 tablespoons butter
1/4 cup light brown sugar, packed
1/4 cup granulated sugar
1/2 cup heavy whipping cream
In a saucepan over medium-low heat, melt the butter. Stir in sugars. Cook the butter and sugar mixture, stirring, for 1 minute or until bubbly. Stir in the heavy cream. Bring to a boil. Cook the mixture, stirring constantly, for 2 minutes.
Remove from heat and cool slightly. Spoon the caramel glaze over a completely cooled cake.
Mulberry Pie
So, I finally got to make a mulberry pie.
I found a recipe I liked, but it didn’t include a crust recipe, so I had to find another recipe for that.
I married these two recipes together and VOILA – PAH!
Foolproof Pie Crust
(from Tammy’s Recipes)
Yields: 3 pies with tops*
2 ¼ cups all-purpose flour
1 ¾ cups whole wheat flour (the author suggests pastry flour but I didn’t have any, so plain ol’ wheat it was)
1 ¾ cups butter or shortening (shortening = flaky crust. I used 1 cup shortening and ¾ cups of butter, because that’s what I had)
1 tbsp sugar
2 tsp vinegar
1 egg
½ cup cold water
In a large bowl mix flours, salt, and sugar. Cut in butter until pea-sized lumps remain.
In a separate bowl, beat vinegar, egg, and water. Add to flour mixture and mix just until dough forms. It will be sticky. Wrap in plastic wrap and refrigerate for at least 15 minutes (I ended up getting busy so mine was in there for about 1 ½ hours).
Roll into shape on floured surface and it’s ready to go. For pie recipes that call for a pre-baked crust, bake at 425 until slightly browned.
*She says it make three medium thick 9 inch pie crusts with tops or two thicker crusts with tops. I was able to baaarely get two out, in fact about ¾ of one pie ended up bare on top. I didn’t think I made it that thick, so, keep that in mind.
Also, when I was rolling and mixing this (and P.S. it turns out my stand mixer cuts in butter – this made me SO HAPPY. I hate doing that part) it STUNK. All I could smell was vinegar and I knew it was going to be awful and I wanted to cry. I was composing hatemail to Tammy while I rolled it out. Obviously, you can’t taste/smell the vinegar when it’s cooked, so it’s all good.
This is going to be my go-to crust recipe from now on!
Ok, here’s the pie filling recipe I used:
Mulberry Pie
(from Taste of Home)
3 cups ripe mulberries, rinsed
2/3 cups white sugar
½ cup flour
3 tbsp lime juice
1 egg
2 tsp cinnamon sugar
Preheat oven to 400.
In large bowl, mix mulberries, sugar, flour, and lime juice.
(Alright, listen – I had to use a TON more mulberries. A TON. I doubled the recipe since I had two crusts so maybe I didn’t measure properly since it is a little difficult to measure sloppy, messy berries, but 3 cups seems way off to me. I used regular sized Cool Whip containers to freeze my berries and I think I remember about two cups going in each one - I ended up using THREE of those, plus the berries leftover from our cobbler, probably another 2 cups. SO, have plenty of berries on hand, just in case.)
Pour into pastry-lined pie plate.
(Here it says to create a lattice top, but I put the whole top on and cut some slits in the top and called it a day. I was tired and not in the mood to create lattice. Ugh.)
Bake in oven for 15 minutes. Meanwhile, whisk egg and cinnamon sugar together. Lower the oven temp to 350 and bake for ten minutes. Take the pie out and brush the egg on top of the crust. Bake for another 20 minutes or until crust is golden brown.
All in all, this was awesome. It was literally (no joke) the BEST PIE I have ever had. And I have eaten a lot of pie. Even Will couldn’t keep his hands out of it, and that’s weird for him. We ate half of a pie by ourselves last night (yes, we both have belly aches this morning).
I plan on spending the rest of my summer afternoons scouting out Mom’s mulberry tree and hoarding the berries! I wonder why you can’t buy them frozen like other berries?
I found a recipe I liked, but it didn’t include a crust recipe, so I had to find another recipe for that.
I married these two recipes together and VOILA – PAH!
Foolproof Pie Crust
(from Tammy’s Recipes)
Yields: 3 pies with tops*
2 ¼ cups all-purpose flour
1 ¾ cups whole wheat flour (the author suggests pastry flour but I didn’t have any, so plain ol’ wheat it was)
1 ¾ cups butter or shortening (shortening = flaky crust. I used 1 cup shortening and ¾ cups of butter, because that’s what I had)
1 tbsp sugar
2 tsp vinegar
1 egg
½ cup cold water
In a large bowl mix flours, salt, and sugar. Cut in butter until pea-sized lumps remain.
In a separate bowl, beat vinegar, egg, and water. Add to flour mixture and mix just until dough forms. It will be sticky. Wrap in plastic wrap and refrigerate for at least 15 minutes (I ended up getting busy so mine was in there for about 1 ½ hours).
Roll into shape on floured surface and it’s ready to go. For pie recipes that call for a pre-baked crust, bake at 425 until slightly browned.
*She says it make three medium thick 9 inch pie crusts with tops or two thicker crusts with tops. I was able to baaarely get two out, in fact about ¾ of one pie ended up bare on top. I didn’t think I made it that thick, so, keep that in mind.
Also, when I was rolling and mixing this (and P.S. it turns out my stand mixer cuts in butter – this made me SO HAPPY. I hate doing that part) it STUNK. All I could smell was vinegar and I knew it was going to be awful and I wanted to cry. I was composing hatemail to Tammy while I rolled it out. Obviously, you can’t taste/smell the vinegar when it’s cooked, so it’s all good.
This is going to be my go-to crust recipe from now on!
Ok, here’s the pie filling recipe I used:
Mulberry Pie
(from Taste of Home)
3 cups ripe mulberries, rinsed
2/3 cups white sugar
½ cup flour
3 tbsp lime juice
1 egg
2 tsp cinnamon sugar
Preheat oven to 400.
In large bowl, mix mulberries, sugar, flour, and lime juice.
(Alright, listen – I had to use a TON more mulberries. A TON. I doubled the recipe since I had two crusts so maybe I didn’t measure properly since it is a little difficult to measure sloppy, messy berries, but 3 cups seems way off to me. I used regular sized Cool Whip containers to freeze my berries and I think I remember about two cups going in each one - I ended up using THREE of those, plus the berries leftover from our cobbler, probably another 2 cups. SO, have plenty of berries on hand, just in case.)
Pour into pastry-lined pie plate.
(Here it says to create a lattice top, but I put the whole top on and cut some slits in the top and called it a day. I was tired and not in the mood to create lattice. Ugh.)
Bake in oven for 15 minutes. Meanwhile, whisk egg and cinnamon sugar together. Lower the oven temp to 350 and bake for ten minutes. Take the pie out and brush the egg on top of the crust. Bake for another 20 minutes or until crust is golden brown.
All in all, this was awesome. It was literally (no joke) the BEST PIE I have ever had. And I have eaten a lot of pie. Even Will couldn’t keep his hands out of it, and that’s weird for him. We ate half of a pie by ourselves last night (yes, we both have belly aches this morning).
I plan on spending the rest of my summer afternoons scouting out Mom’s mulberry tree and hoarding the berries! I wonder why you can’t buy them frozen like other berries?
Unfortunate Chicken Soft Taco Salad of Pain and Regret
Has it been that long since I've cooked? Well, no. Has it been that long since I cooked a decent meal? Has it been that long since I've had a night where I didn't cook so badly that I end up curled in bed crying over spilt...well, spilt and burnt everything? Um, yes. (Chew on that sentence, English major!)
Where is my kitchen mojo? Work has been crazy lately, plus I've started working out again after work (that's a lot of the word "work," not sure how I feel about this development once I see it in writing), so that really cuts into the amount of time I have in the evenings to whip up something spectacular (or at least edible).
Last night I made quesadillas again (AN EXCUSE FOR SALSA) and I was in such a rush to get the supplies at the grocery store (was supposed to be at the post office, err) that I picked up GIGANTIC TORTILLAS MADE FOR GIANTS. Have you ever tried to flip over a gigantic tortilla made for giants? Basically, we had like...I don't know, quesadilla salad? In a bowl? To be eaten with a fork? Perhaps a SOFT SHELLED CHICKEN TACO SALAD? Whatever, there was salsa on it. I ate while I CRIED (not recommended - way too much salt) in the office, and Will ate at the table while watching a Martin Lawrence movie.
1. I didn't want to watch my sweet husband gallantly eat the tasty but hideous meal I fixed. I was that depressed about ripped tortillas. I actually SAID "I am going in the office. I have no desire to watch you eat that. I'm that depressed."
2. I REALLY didn't want to watch a Martin Lawrence movie while I sobbed around a mouthful of sloppy quesadillas. Awkward.
Also, I get my period in a couple of days!
But I will tell you, real quick like, what I put on my quesadillas (whether they work out or not, the same thing goes on them):
CHICKEN QUESADILLAS or KRISTA'S UNFORTUNATE CHICKEN SOFT TACO SALAD OF PAIN AND REGRET
chicken, in tiny pieces.
lettuce (yes, in the tortillas, yes, it will go in a hot pan later)
SALSA (and if your salsa is OUR SALSA, don't use cilantro on your quesadillas, pls)
sharp cheddar cheese, shredded some much smaller quesadillas than those that were previously mentioned. (woodland fairy quesadillas, if you will.)
Like you couldn't figure that out. I use olive oil spray to cook them (the six boxes of butter in my fridge is for baking, not for everyday consumption). You know what? Fuck this, I know you know how to make quesadillas. I mean, I have no idea why you couldn't wrap your brain around homemade sloppy joes, but I FEEL DOWN IN MY TOES that you don't need me to tell you how to not fuck up some Mexican food. It's that whole "I can feel that Kendra hates tuna" vibe going on.
Let's see, what else have I cooked in these past weeks that I have not blogged about. OOOOOOH, one Saturday I made dinner and brought it over to mom's house - beef tips and gravy, cornbread muffins, glazed carrots, and Jack Daniels apples. That was a really good night, a really good meal. Do you have the glazed carrots or Jack Daniels apples recipes? If not, let me know. They are awesome. I did make your breakfast quiche one Saturday morning. That was amazing. Oh and I redid the shrimp pasta with regular tomatoes. I thought it was a lot better, Will was still kind of on the fence about it.
THIS WEEKEND I should finally be able to get my veggie plants in the ground, SO. I'm excited about that, bringing all that good stuff into the kitchen. Mostly the tomatoes and jalapenos, but I'm sure you can't imagine why.
Hey, is cilantro hard to grow?
Where is my kitchen mojo? Work has been crazy lately, plus I've started working out again after work (that's a lot of the word "work," not sure how I feel about this development once I see it in writing), so that really cuts into the amount of time I have in the evenings to whip up something spectacular (or at least edible).
Last night I made quesadillas again (AN EXCUSE FOR SALSA) and I was in such a rush to get the supplies at the grocery store (was supposed to be at the post office, err) that I picked up GIGANTIC TORTILLAS MADE FOR GIANTS. Have you ever tried to flip over a gigantic tortilla made for giants? Basically, we had like...I don't know, quesadilla salad? In a bowl? To be eaten with a fork? Perhaps a SOFT SHELLED CHICKEN TACO SALAD? Whatever, there was salsa on it. I ate while I CRIED (not recommended - way too much salt) in the office, and Will ate at the table while watching a Martin Lawrence movie.
1. I didn't want to watch my sweet husband gallantly eat the tasty but hideous meal I fixed. I was that depressed about ripped tortillas. I actually SAID "I am going in the office. I have no desire to watch you eat that. I'm that depressed."
2. I REALLY didn't want to watch a Martin Lawrence movie while I sobbed around a mouthful of sloppy quesadillas. Awkward.
Also, I get my period in a couple of days!
But I will tell you, real quick like, what I put on my quesadillas (whether they work out or not, the same thing goes on them):
CHICKEN QUESADILLAS or KRISTA'S UNFORTUNATE CHICKEN SOFT TACO SALAD OF PAIN AND REGRET
chicken, in tiny pieces.
lettuce (yes, in the tortillas, yes, it will go in a hot pan later)
SALSA (and if your salsa is OUR SALSA, don't use cilantro on your quesadillas, pls)
sharp cheddar cheese, shredded some much smaller quesadillas than those that were previously mentioned. (woodland fairy quesadillas, if you will.)
Like you couldn't figure that out. I use olive oil spray to cook them (the six boxes of butter in my fridge is for baking, not for everyday consumption). You know what? Fuck this, I know you know how to make quesadillas. I mean, I have no idea why you couldn't wrap your brain around homemade sloppy joes, but I FEEL DOWN IN MY TOES that you don't need me to tell you how to not fuck up some Mexican food. It's that whole "I can feel that Kendra hates tuna" vibe going on.
Let's see, what else have I cooked in these past weeks that I have not blogged about. OOOOOOH, one Saturday I made dinner and brought it over to mom's house - beef tips and gravy, cornbread muffins, glazed carrots, and Jack Daniels apples. That was a really good night, a really good meal. Do you have the glazed carrots or Jack Daniels apples recipes? If not, let me know. They are awesome. I did make your breakfast quiche one Saturday morning. That was amazing. Oh and I redid the shrimp pasta with regular tomatoes. I thought it was a lot better, Will was still kind of on the fence about it.
THIS WEEKEND I should finally be able to get my veggie plants in the ground, SO. I'm excited about that, bringing all that good stuff into the kitchen. Mostly the tomatoes and jalapenos, but I'm sure you can't imagine why.
Hey, is cilantro hard to grow?
Saltine Crackers & Gatorade
I was planning on an open buffet of the weekly leftovers tonight, but guess what. Shayne was up sick (sick, sick, oh lord so sick) at 3:00 am. He was still sick when I left the house at 6:30 (rolling Curt out the door in a protective plastic bubble and cloud of Lysol, bye-bye Daddy!).
Soooo. Not much appetite going on at my house in the next few days, I'm thinking. Curt and I will probably have peanut butter sandwiches tonight (maybe outside in the car?) and Shayne will likely want some crackers, dry toast, and plenty of fluids.
Ugh. Have a nice weekend?
Soooo. Not much appetite going on at my house in the next few days, I'm thinking. Curt and I will probably have peanut butter sandwiches tonight (maybe outside in the car?) and Shayne will likely want some crackers, dry toast, and plenty of fluids.
Ugh. Have a nice weekend?
Potatoes & Green Beans
You said you don't mind using bacon in your green beans. Okay. Here's the least healthy way to eat green beans I can think of. The only way to make it less healthy would maybe be to add whole sticks of fried cheese in with the butter. I haven't made this in a long time. I don't know why (other than I don't want to die), because it really is very good, and is probably not all that bad when eaten responsibly. I don't know if it's meant to be a side dish or what, but I think of it as a meal on it's own. But trust me when I say it's freaking delicious and you need to have it at least once. It would be badass with cornbread.
Potatoes & Green Beans
1 can French-cut green beans
6 slices of bacon
2 cups new potatoes, diced coarsely
1 medium chopped onion
1 tbsp garlic
4 tbsp butter (aww yeah)
In a stew pot, boil potatoes til they are just soft; drain and move them to a separate bowl. Fry bacon in the pot you boiled potatoes in; remove the bacon and drain on paper towel. Leaving the bacon grease in the pot (haha! weee!), add potatoes, crumbled bacon, green beans, onion, garlic and butter. Toss everything around together, then turn the heat up and cover the pot. Bring to a boil, stirring frequently. Remove from heat. Let sit 20 minutes covered before serving (to let the flavors meld as it cools).
Nothing fancy, just old fashioned awesome.
Potatoes & Green Beans
1 can French-cut green beans
6 slices of bacon
2 cups new potatoes, diced coarsely
1 medium chopped onion
1 tbsp garlic
4 tbsp butter (aww yeah)
In a stew pot, boil potatoes til they are just soft; drain and move them to a separate bowl. Fry bacon in the pot you boiled potatoes in; remove the bacon and drain on paper towel. Leaving the bacon grease in the pot (haha! weee!), add potatoes, crumbled bacon, green beans, onion, garlic and butter. Toss everything around together, then turn the heat up and cover the pot. Bring to a boil, stirring frequently. Remove from heat. Let sit 20 minutes covered before serving (to let the flavors meld as it cools).
Nothing fancy, just old fashioned awesome.
Subscribe to:
Posts (Atom)