It's well known that I suck at lunch. And breakfast, actually. And I'm not really that great at dinner, either. Why the hell do I have a food blog?
But on occasion I'll see a recipe on Pinterest that I just HAVE to shove in my facehole. One of those most recent ones was this orgasmic take on a grilled cheese sandwich. It's kind of messy, and the prep is slightly more labor intensive than a cup of easy mac or a bowl of cereal, my normal lunch options. But it's so good! Who could argue with this winning combo?
You will need: ...continue reading
Note: I know I was MIA for several months, but I think I'm honestly back in the game. I've spent hours and hours going overboard making food for parties (first the cookies, now this pasta), and I've even gotten back into documenting the minor meals that I make, in case they end up blog-worthy. So have no fear, I think I'm here to stay for awhile. Now, if I could just sit down and write my damn book...Happy post-holidays food coma! I hope you are recovering nicely from your Christmas binge-eating session, and preparing yourself (and your stomach) for a New Years filled with cheesy appetizers and sugary desserts. Yum.
This was my first "real" Christmas this year, and I'm thrilled to say it went well. What do I mean by real Christmas? Well, Kevin and I got a tree together, decorated it, woke up early on Christmas day, opened presents, went back to sleep, and then spent the day with his family. His mom even knitted me my very own stocking
Since the family party was a bring your own appetizers and desserts kind of deal, I decided to hand-make some pasta dish. From there I chose ravioli, and from there I decided that striping it with red and green was a great idea.
As it turns out, it's not too difficult as long as you have a pasta roller that has a fettucine cutter attachment (I got mine for like $30 at Bed, Bath and Beyond). It is extremely time consuming, however, especially if it is Christmas Eve in Buffalo and your Kitchenaid is in Rochester, 60 miles away.
Using the recipes from this website, which has tons of great tips and tricks for homemade pasta dough, Kevin and I set out to make three colors of dough. ...continue reading
Yay! First actual recipe in two months! I am ashamed. Also, this soup wasn't really that great. But hell, I made it from scratch, I took pictures of it, and damn it, I'm posting it!
In reality, there's nothing wrong with this soup...except that it tastes like tomatoes.
I loathe tomatoes. I always have, and unfortunately, I think I always will. But a nice bowl of Campbell's tomato soup with yummy grilled cheese to dip in it? Perfection. Probably because a can of Campbell's tomato soup tastes so much like spaghettios, which I love.
I always have, and fortunately, I think I always will.
But this recipe is pretty decent, just a little too fresh and tomatoe-y. If you're into that, go ahead and give it a try. But If you have a recipe that tastes like spaghettios...let's talk. ...continue reading
I have a love/hate relationship with nuts.
Love because they taste delicious and I wants to eat them.
Hate...because they don't like me so much.
Specifically, they make my tongue and face itchy. Now, I've been told by "doctors" that this is an "allergic reaction," and I could possibly go into "anaphylactic shock" if I continue to eat them, but what do they know?
Still, until I figure out a way to scratch the inside of my eustachian tubes when they get all itchy (the most infuriating feeling ever), I will avoid tree nuts. Or at least until I make another appointment with my allergist to determine which tree nuts are off limits.
So, uh, what they hell do I do when my basil plant, which started out as less than 6 inches tall, grows to be over 3 feet tall and just as wide? Obviously the first thing to pop into my mind was to make pesto. It would use a LOT of the plant, and I could trim it down and give some of the more crowded stalks some breathing room.
Trouble is, I have no idea how I will react to pine nuts. So we do an experiment: Buy expensive pine nuts. Eat one. Tongue is itchy. Damn it!
Repeat for posterity. Itchy tongue. Son of a bitch. Granted, it could very well be psychosomatic (in my head) but I refuse to believe I would create an adverse reaction to something I want to eat so badly. Besides, they are so delicious ...continue reading
In reality, these are cornmeal encrusted chicken breasts with a jalapeño popper sauce, but who cares what they're called...this shit is amazing.
Fun story though. Kevin and I made this last summer after doing a wine tasting at Casa Larga, and after purchasing a bottle of lilac wine. And on a hot night we drank said wine and cooked this chicken. Which was delicious going down...
But not so much fun coming back up. Apparently, über sweet flowery wine and jalapeños and cheese do not mix well in my stomach, and I threw up everything I had eaten for dinner.
Moral of the story: learn how to pair wine with your food.
It took me a year to stop associating thoughts of this meal with a night spent on the bathroom floor...but I think it was worth the wait.
The sauce that goes with this chicken is soooo amazingly delicious. It literally takes your favorite appetizer and makes it into a meal.
A tasty, tasty meal. ...continue reading
When I started this blog 2 years ago (AH! Happy blogiversary to me!) I was obsessed with tv and movies, to the point where I was sort of a snob about it. Kevin has helped me mellow out a lot since then, which is good. Because almost as soon as I stopped watching every episode of every tv show ever, and then immediately going online to the AV club to read the reviews, I suddenly had time to, I don't know, publish two books.
Learn how to take pretty pictures.
Teach myself graphic design.
You get the picture.
But there are several shows I will never abandon. Some of them are stupid and fun (Face-Off, Arrested Development, Archer), and some of them are highly regarded (Game of Thrones, Downton Abbey, Parks and Rec).
But one of the greatest shows ever, of course, is Breaking Bad. With the final season premiering THIS WEEKEND (!!!) Kevin and I decided we needed to honor TV's biggest badass with his very own burger.
Known only to his enemies as Heisenberg, Walter White, the genius cook behind the highly addictive blue meth that is sweeping the streets of Albuquerque, is a complete and total badass.
He started out as a dweeby science teacher, but in the past several seasons has transformed miraculously before our eyes. We love him, and we're terrified of him.
After all, he does the knocking. ...continue reading
You know how chicken can be the most boring, dry, flavorless meat ever? How just the effort of chewing through the tough, overcooked meat of a chicken breast is exhausting?
The trick, my friends, is simple.
Beer can chicken, or stand up chicken, or beer in the butt chicken (I personally like that one), is one of the easiest ways to infuse flavor into a whole chicken. And you get to drink some beer!
I've heard of this being done with soda, which is something on my to-do list. But since Kevin, my personal beer-connoisseur, is home for the week, I let him pick a fun summery beer to use.
I luckily have this great contraption where you stick the beer can in the middle, and then shove it up the chicken's butt. It makes the whole process easier, but I've seen people do it without the stand.
First you clean your chicken and pat it dry. Then you make a dry rub. We made a potent, smoky rub that we adapted from this recipe, and it was awesome.
I may have gone a little overboard with the seasoning though.
Ha. Look at his fat saggy belly. ...continue reading
Holy heat wave Batman!
Is anyone else melting? Because it has been miserable for days now, and it's making pretty much everything impossible. Especially running. Ugh.
And standing in front of a hot stove isn't ideal, either. So Kevin and I endeavored to make a meal that kept us pretty cool. We failed, of course, because between boiling the pasta and asparagus for the pasta salad, baking the french fries, and standing in front of the grill, we worked up a pretty decent sweat.
Overall, however, it was worth it. Because the bison burgers were delicious and lean, and the pasta salad was tangy and flavorful.
And while we were at Home Depot buying me a portable air conditioner for my bedroom (THANKS KEVIN!!!). we saw a metal bucket filled with glass bottles of coca-cola on sale for $10. Since these bottles usually go for $1-2 dollars a pop, we figured it was a great deal. And there is no better flavor than ice cold coke out of a glass bottle. ...continue reading
Chag Sameach, everyone!
For the goyim in the room, that means happy passover. Yes, it's that wonderful time of year, the time we all look forward to ever so much. The time where we can't eat bread.
Now, I'm not what you would call deeply religious. I consider myself more spiritual, if you must know. But the one part about Judaism I will always embrace is the food.
So Passover remains my favorite holiday, mostly because of the matzo ball soup. And despite the matzo.
Oh, matzo. You dry, tasteless, crumbly cracker, you. You're good for the first day, but by the end of the week I want to punch you. But of course that would just add more crumbs to the steadily growing pile on my floor, so I must refrain.
So what happens when you accidentally purchase 5 boxes of matzo? You simply have to come up with creative ways to use it. ...continue reading
I would like to dub this post: IT TASTES WAY BETTER THAN IT LOOKS! As a perfectionist I battled with myself over whether or not to post this recipe, because the meal isn't super sexy. But it tastes sooooo good I couldn't resist!
ALSO Passion's Tide is free again for another 5 days on Amazon! It has been downloaded over 40,000 times all over the world, and it has 4.6 stars. So get a copy if you haven't already
A few months back, when I was trying to eat healthier to lost a few pounds for my cruise (which I quickly gained back ON the cruise) I found a recipe for a one-skillet meal with artichoke hearts, chicken breast, garlic, and lemons. Yum. Problem is, it's not very attractive.
When you brown chicken and onions and garlic in a cast iron skillet, then scrape all that brown gunk to make the sauce, everything turns....well, brown. ...continue reading