March 2, 2011

Spicy “Fried” Chicken Tenders with Glazed Sweet Potato Sticks

Spicy "Fried" Chicken Tenders with Glazed Sweet Potato Sticks

I generally put a lot of effort into making dinner. I comb through my cookbooks and bookmarks to come up with a meal plan every week and I try to make dinner most nights so that we won’t go out to eat instead. Brandon is a good sous chef and helps me prep everything, but sometimes I’m just not in the mood to put in all the effort, so over the past couple of years I have gathered a bunch of go-to recipes just for this occasion. I keep the ingredients in stock so that if I’m tired or I forgot to defrost the meat for my planned recipe or whatever else goes wrong, I can pull them out and have dinner within an hour. This is one such meal and probably the one I default to the most. I realized I had never blogged about it, which felt weird since we eat it so much. But I think it’s because these chicken tenders are so good that I’ve never wanted to bother with photographing them when I could be eating them …

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March 18, 2009

Chicken Adobo

Chicken Adobo

This easy to make recipe is from the Philippines. You might think it was just your garden variety chicken and rice dish, but the sauce is so good it takes it to a whole other level. It’s rich, tangy, tart and kinda sweet all at the same time. Maybe like a Filipino version of BBQ sauce…but honestly that description does not do it justice at all. You just have to taste it, you’ll see what I mean. I got it from Mark Bittman’s cookbook How to Cook Everything, which I LOVE and highly recommend for the sheer number of recipes, but also the tips and helpful info he offers.

I’m pretty sure I remember Anthony Bourdain talking about Adobo on a recent episode of No Reservations? It’s a very popular Filipino dish and this recipe can be made with chicken or pork, but I remember him saying there are tons of variations. If they are all as good as this, then I need to find more Filipino recipes because I could eat this …

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September 6, 2011

Cantaloupe Meringue Pie

Cantaloupe Meringue Pie

I know what you’re thinking. Seriously. Because I thought it, too. Cantaloupe pie?? That sounds weird and kinda gross. But you’re just going to have to trust me on this one. I would never share something gross and honestly? This recipe…it’s kind of amazing.

But let’s start at the beginning. You see, I got two big cantaloupes in my CSA box a few weeks ago. I knew Brandon and I wouldn’t be able to eat both within a week, especially since one of them was already well past ripe when I got it. So I set out searching for cantaloupe recipes. Something, anything to use these babies up. Unfortunately, unless I wanted some kind of fruit salad, granita or sorbet (I already had watermelon sorbet in my freezer) there just isn’t a whole lot out there. But I kept looking and finally this recipe for cantaloupe pie popped up. Like I said, my first reaction was that it was the weirdest pie I’d ever heard of but I looked at the recipe and the (all 4 or 5 star) reviews for it and when someone said it …

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March 21, 2012

Lemon and Lime Cream Parfaits with Blackberries

Lemon and Lime Cream Parfaits with Blackberries

Spring is officially here! And in the spirit of spring cleaning I’ve started going through my packed freezer to finally use up the last of the fruit that I froze last year. I got a ton of blueberries and blackberries from my CSA and have been using them in muffins all winter but after last week’s Pop Tart adventure I didn’t really want muffins or anything too carb-y. I’ve been craving a lemon dessert lately and lemons always pair well with berries so this was the perfect opportunity to finally make something.

Even though lemons are technically a summer fruit, there’s really nothing else that evokes Spring to me as much as a lemon. It’s just so fresh and bright, like the colorful blooms that are popping up all around my neighborhood these days. It’s the perfect thing to help transition between the stark coldness of winter and the hot sunniness of summer.

I had bookmarked a recipe for lemon cream a while ago so I finally decided to give it a try. The recipe turned out to be so simple and tasty that I immediately made another …

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August 4, 2010

Caramelized French Toast (Plus Homemade Raisin Bread!)

Caramelized French Toast

I’m not 100% happy with the name of this recipe. Caramelized Cinnamon Toast might be better, but calling it French Toast is more descriptive of how it’s made. I would say this is a combination of French Toast and Cinnamon Toast, but Caramelized Cinnamon French Toast is way too long, so we’ll just keep it simple. Everyone knows what French Toast is, right?

I’ve never been a big fan of French Toast. Don’t get me wrong, I’ve never disliked it, but in the world of breakfast foods, I’d usually rather have pancakes or pastries. In fact, I’m not sure I’ve ever even made it at home before. I remember my mom used to make it when I was a kid (though not as much as pancakes or waffles) and of course I’ve had it at restaurants, but I guess it’s never occurred to me to actually make French Toast myself. But Cinnamon Toast? Well, that is one of my most favorite things in the whole world. I make that all the time. So much so that I have a bottle just to store my …

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September 25, 2009

BBA Challenge: The European Trifecta (and some other stuff)

Italian Bread

I’m still here! I just looked at the date on my last post and realized I haven’t posted anything since Sept. 1 and I can’t believe it’s been that long. This month has been a wash due to the fact that I’m moving. Again. Less than a year after I moved back to Orlando. Ugh. But I’m moving to the literal greener pastures of Virginia, which I’m extremely happy about it because it suits me much more than Florida ever did. We weren’t planning to move but my boyfriend found a new job in Charlottesville and we both hate Florida, so it seemed like the best decision for us, despite being incredibly inconvenient. We’re moving up there next week and once I finally get settled in my new apartment — which I chose entirely because of it’s large, well lit kitchen — I’ll be able to start cooking again and posting regularly.

But first I thought I would give an update on the BBA Challenge since I haven’t posted about it in forever. I’m still plodding along with it, though most people …

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July 29, 2008

Maple Roasted Chicken with Sweet Potatoes

Maple Roasted Chicken with Sweet Potatoes

I was reading someone’s blog the other day and they mentioned sweet potatoes, insinuating that the majority of people don’t like them. Is this true? Because if it is, then I am making it my mission to spread the word about sweet potatoes. I love them so much I could eat them every single night. I guess when people think of sweet potatoes they mostly think of sweet potato casserole at Thanksgiving, and while I love me some yams, there is sooo much more you do with sweet potatoes.

This recipe is a new staple in my house as it combines my two favorite things into one dish and it is oh so yummy. I also love that this is a very simple, one-pot dish. I guess you could serve with it some rice or a vegetable, but chicken and sweet potatoes are always enough food to fill me up.

Now, I do understand if the idea of maple syrup on chicken makes your stomach crawl, but I assure that once the dish is cooked, you just get this wonderfully subtle maple-y flavoring to the …

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December 4, 2008

Black and White Chocolate Cheesecake Supreme

Black and White Chocolate Cheesecake Supreme

I decided to buck tradition this year and I made a cheesecake for Thanksgiving instead of apple or pumpkin pie. Brandon and I both LOVE cheesecake and he insists that it’s more pie than cake, so in his mind I still made the traditional pie. I used my previous cheesecake recipe, (which IMHO is the best) but modified it by adding melted white and dark chocolate, a method I’ve seen in a bunch of other recipes. If you remember from my previous sojourn into cheesecake baking I had some issues getting it right (it looked undercooked, though it really wasn’t). I baked it a bit differently this time and found this is definitely the right way to do it. Plus I think this new method makes it much more like a real New York cheesecake (or so I’ve heard) because it browns the top and sides slightly. While this method made the top kind of flaky looking (nothing you notice when you are eating it), the cake itself didn’t crack.