November 6, 2009
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I’m always looking for new and interesting things to do with chicken. For years, practically the only thing I cooked was chicken with some lemon pepper on it. As you can imagine, I have no desire to make (or eat) boring lemon pepper chicken anymore. So when I saw this recipe, I definitely wanted to try it and I’m glad I did because I know this is going to be a new staple in our house. It’s really easy and fast to make. It’s low fat and it results in a moist, tender and flavorful chicken. That’s everything I could ever want in a dinner.
The initial recipe says to use chicken breasts, but the second time I made these I only had tenderloins and I thought they were still really good (and even faster to make because the cooking time is only about 12 minutes). If you have picky kids that would look at yellow chicken in disgust, making tenderloins instead might make them a bit more palatable.
I was initially worried that it would taste too ginger-y, but it really didn’t. In fact, I thought the flavor was pretty tame. So in my second attempt I added some more spices and flavors that I found from similar chicken recipes, which helped amp up the flavor. Also, this recipe benefits from some marinating to make the flavors even deeper, but if you don’t have the time, it still tastes great.
October 16, 2008
Jason’s Deli is one of my favorite places to eat. Brandon and I go there at least once a week just to eat their salad bar. But the real draw of this place are their mini-muffins. They are complimentary and they are DELICIOUS. In fact, they might possibly have crack in them because they are so addictive. I decided a few weeks ago that I just had to figure out how to make them at home. Four batches later, I think I’ve gotten as close as I can. It’s hard to tell since I can’t do a side-by-side taste test, but these are pretty darn close. Brandon said he thought they tasted exactly the same. I think the original muffins are a bit sweeter, but that’s probably because they have high fructose corn syrup or 8 pounds of sugar or something like that, so I’m willing to sacrifice some sweetness if it will reduce the calorie count (according to my google research the original muffins are 220 calories, which is a lot for something you can eat in one bite).
June 8, 2009
I’m still chugging along with the Bread Baker’s Apprentice Challenge. So far I’m (mostly) having fun and learning a lot.
The second week bread was Artos or Greek Celebration bread. I really didn’t have any trouble at all with this bread because it was really similar to my King Cake except that Artos has a lot more spices: cinnamon, nutmeg, allspice and cloves. The only trouble I had was the shaping, of course. I can tell it’s going to take a lot of practice to get good at shaping things because I’m just not good at that at all. The version of artos I did was called Christopsomos (though I made it plain, it’s technically supposed to have nuts and dried fruit in it), which is shaped into a boule (an oval, the only shape beside a loaf that I can do without much trouble), but then you roll out two strips of dough and lay them on top of the boule in a cross and then you split the ends and roll them …
August 4, 2010
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 …
March 7, 2012
We’ve already established that I love those crispy, chewy granola bars and I’m always on the look out for snacks like that so when I found this recipe I was almost angry with myself for not coming up with it on my own. Granola…with Rice Krispies in it. It’s so simple and obvious! It’s basically those granola bars without the extra step of making bars. I’ve always liked granola but it turns out this one simple addition was all I needed to fall in love with it.
Of course, it’s not quite as simple as adding some rice cereal to oats. The thing that makes this granola a real treat is the chocolate. The oats and cereal (and pecans if you want, I left them out) are coated in a chocolate-honey mixture and everything is baked until it’s nice and toasty. Then to make it extra good (and healthier) the granola is topped off with some dried cherries or cranberries. Eat this chocolate granola with milk like a cereal (with bonus chocolate milk left over!) or sprinkle it on your yogurt or you can just do what I …
June 20, 2011
Sometimes I worry that people think I’m way better at this while cooking/baking thing than I actually am. But if anyone is to blame for this perception, it’s obviously me because I’m always telling you how easy this or that recipe is to make and blah blah blah…look how great it turned out, too! Here’s what you should be taking away from any recipe I post on this site: If I can make this thing, then you most definitely can as well. Because the truth is I’m still learning and I make mistakes ALL the time. But the awesome thing about learning to cook is that the more you do it, the more you learn little tricks and shortcuts so that you can fix your mistakes and learn to steer clear of them next time. But even then, things don’t always go your way. It always sucks to waste ingredients, but you just have to stop, take a breath and start all over again.
September 20, 2011
It’s finally here! Friday is the first day of Fall and I’m ready for it. The weather has even been cooperating with temps in the 60s this past week. I’ve been baking like mad since the beginning of September but these pumpkin muffins were my inaugural Fall treat and they did not disappoint. I got inspired to make them after cleaning out my kitchen and finding that I still had 4 cans of pumpkin puree and 2 bags of frozen cranberries. I like to stock up on things, can’t you tell?
I’d been wanting to make my favorite quick bread recipe ever: my mom’s Applesauce Bread because it always feels like fall to me. But I decided to play around with the recipe and make it into pumpkin muffins. I subbed pumpkin for applesauce, some of the sugar for maple syrup and some of the spices for pumpkin pie spice. The pumpkin version turned out just as good as the original! These muffins have a very moist and cakey crumb and the pumpkin flavor really shines through.
The cranberries add a wonderful tart contrast to the sweet bread. I know …
April 19, 2011
In a perfect world, this would be purely a baking blog where I posted one decadent dessert after the other, but since this is not a perfect world I often struggle with my desire to make these decadent desserts and the reality of trying to be a healthier (and lighter) person. It’s especially hard in a two person household where a whole cake can be entirely too much…and entirely too tempting. So I’ve found the key is to make what I want, but try to give as much away as possible. This strategy has been working out well lately and Brandon’s coworkers seem to be quite happy to eat all of our extra sweets. We also regularly attend a Saturday game night and I’ve found that to be the perfect event for trying out new cookie recipes. I get to satisfy my sweet tooth, and by the end of the night all the cookies are gone so I don’t have anything tempting me the next day.