Tag Archives: baking

UH. MUH. GUH. YOU GUYS.

This… is maybe… the best… chicken thing… I… have ever… had.

IMG_0165

IMG_0166

HERE IS HOW YOU MAKE IT

 

Chicken Pesto Tomato Thing

YOU WILL NEED:

  • 4 or 5 thinly sliced chicken cutlets (I didn’t know how “cutlets” differed from “all of the other kinds of pieces of chicken”, and am still not entirely convinced. It all looks LITERALLY THE SAME TO ME in the grocery store.)
  • 2 tomatoes
  • 3 ounces of goat cheese (usually 1 tube)
  • 2 separate handfuls of shredded parmesan cheese
  • 1/2 cup of basil pesto
  • a li’l splash of half and half (opt.)
  • Healthy dose of olive oil
  • S und P

 

DO THIS STUFF:

  1. Preheat oven to 425°F
  2. Salt and pepper the chicken, and place on a rimmed baking sheet (or else the olive oil goes everwhichaway)
  3. In a small bowl, mix together the pesto, goat cheese, and 1 handful of parmesan cheese. (If it seems kind of dry, you can add a splash of half and half to it.)
  4. Spread that mixed-up goodness on each of the chicken cutlets.
  5. Slice the tomatoes, and put two slices on top of each piece of chicken (as pictured)
  6. Drizzle everything with olive oil, and sprinkle the rest of the parmesan cheese on top of each piece.
  7. Bake for 20-25 minutes.

ALSO IF YOU WANT YOU CAN MAKE THESE POTATOES WITH IT

You can bake these at the same time as the chicken if you heat the baking sheet in the oven first.

YOU WILL NEED:

  • About a pound of fingerling potatoes (which sounded kind of creepy to me, though L assures me they’re not)
  • Half a teaspoonish of minced garlic
  • Couple shakes each of thyme, rosemary, and sage (or 2 to 3 sprigs of them if you want to be super fancy. With sprigs.)
  • Salt and pepper
  • Yet more olive oil

WHAT TO DO:

  • Preheat the oven to 500°F and place the baking sheet inside to heat it.
  • Put the potatoes in a biggish bowl with the herbs and spices, and splorp some olive oil on it.
  • Roll it all around with a big spoon.
  • Remove the baking sheet and drizzle it with olive oil, and dump the potatoes on it and spread them out a little bit.
  • Turn down the heat to 425° and roast for 20 minutes.
Advertisements
Tagged , , , , , , , , , ,

NY

Hi all-

We went to the finger lakes in New York to visit some family, and took a day trip to a beautiful gorge nearby.

Yes please.

Yes please.

100_1204

J found some fossils.

We made a tasty dinner one night of roasted pork loin and vegetable tian- we’ve actually been meaning to post this recipe for a while. L likes to make it frequently, and it’s so easy! It makes a nice side dish, but we’ve had it as the main dish before, too.

 

 

Vegetable Tian

(Sideways-stacked baked veggies)

100_1209YOU WILL NEED:

  • 2 tomatoes
  • 2 potatoes (Regular Big Lumpy Brown-Type. That’s their actual name. Really.)
  • 2 yellow squash
  • 2 zucchini
  • S&P
  • basil (dried)
  • a good handful of shredded mozzarella cheese

STUFF TO DO:

  1. Preheat oven to 350° F.
  2. Slice all the veggies into 1/4 inch (-ish) slices.
  3. Sploosh some olive oil (or butter/cooking spray) 9×9′ baking dish.
  4. Arrange the sliced veggies into fancy-looking rows. We always have a few veggie slices left over, and just cram them into the sides. (It’s a classic French technique, called Crammez les vegetables dans le sides of le baking dish. Really.)
  5. Drizzle olive oil on top of veggies, and top with salt, pepper and basil.
  6. Cover with foil and bake for 45 minutes.
  7. Uncover, top with cheese, and bake for another 20 minutes.
Tagged , , , ,

Brunch Brulée

I know it looks like a burny, crispety-crunchety accident, but this Berry Chocolate Oatmeal Brulée is SO TASTY.

100_1173

100_1174

100_1175We love this recipe, especially because it’s so simple and tastes AMAZING.

YOU WILL NEED:

  • 4 fairly big ramekins (Single-serving baking dishes, about 1 cup each), OR a 1-quart baking dish. Note that whatever you use should be broiler-friendly.
  • 2 cups of instant oats
  • a li’l butter (to grease the dish[es]- you can also use the sprayable oil stuff)
  • 1 cup of frozen berries (we used a mix of raspberries, strawberries, blackberries, and blueberries)
  • 1/2 cup of chocolate chips
  • 1/4 cup brown sugar
  • 1/2 teaspoon of cinnamon

WHAT TO DO

  1. Grease the dish(es) with butter.
  2. Cook the oatmeal on the stove, according to the directions.
  3. Dump in the berries and chocolate chips.
  4. Stir it around on low heat, until the berries soften and the chocolate chips have melted.
  5. Plop all that goodness in the baking dish(es), and top it with the brown sugar and cinnamon.
  6. Place in the broiler for about 4 minutes, just until the topping gets dark and crackly.

TASTY BRUNCH TIME WOOOOOOOOO

 

Tagged , , , , , , , ,

Cake.

Ummm. I made this.

100_1158 100_1162

Dark Chocolate Cake with Homemade Raspberry Sauce and Whipped Cream/Raspberry garnish

What you’ll need:

*1 pint of fresh red raspberries

*1 box of devil’s food chocolate cake

*vegetable oil (1/3 cup?)

*3 eggs

*water

*vodka (eye-balled it)

*cornstarch (1/4 tsp.)

*2 tablespoons sugar

*juice of 1/2 a lemon

*1 tub of reduced fat whipped cream

 

1. Make the cake as directed with eggs, oil, water and dry ingredients. Bake as directed as well.

2. While this is baking, make the raspberry sauce: Pour all but 8 of the raspberries into a saucepan with cornstarch, vodka, sugar, and lemon juice. Cook on low until raspberries have fallen apart and is thick. Let this sit for about 15 minutes to really thicken.

3. Even cakes out after they have cooled. Put one layer down on cake plate, and then top with 3/4 of the raspberry sauce. Make sure it is spread evenly. Then top with the other cake.

4. Spread the rest of the raspberry mixture on top of the cake (toward the center in a circle).

5. Next, I put all of the whipped cream into a plastic zip-top bag, cut the corner off one end, and piped the whipped cream onto the cake. I also used a butter knife to smooth it out. Lastly, I placed the 8 raspberries around the top to make the 8 pieces in the cake.

6. This step isn’t necessary (but it was for me as my kitchen was about 90000000 degrees), however you can put the cake in the fridge to let it set before serving. I let is sit for about 10 minutes before serving it.

 

YUM.

 

-L (&J and Bingley)

Tagged , , , , , ,

New Twist on Pizza

So, it’s not technically a pizza. But we still think it was pretty awesome.

100_1157

 

Chicken, Arugula, Hummus, Pepper “Pizza”

You’ll Need:

*Parchment paper- not completely necessary, but made for a REALLY easy clean-up

*1 boneless chicken breast, cooked and chopped into bite size pieces

*2 sheets of phyllo dough

*arugula

*hummus, we used garlic lovers because it it my favorite

*Sweet peppers, chopped

*Cheese: You could really use any cheese you like. We used freshly grated mozzarella, but I would have also been happy with feta or pepper jack cheese (extra kick)

Directions:

1. Follow instructions on the box to pre-bake the phyllo dough

2. While the dough is baking, mix together some arugula with the garlic lovers hummus

3. Once the dough is baked and cool, spread the hummus mixture onto the dough as your sauce layer

4. Evenly spread the chicken and peppers across, then top with the cheese you chose

5. Pop back in the oven just to melt the cheese

6. Top with remaining arugula

100_1155

Enjoy!

-L (& J &  Bingley)

 

Tagged , , , , , , ,

TOTS TOTS TOTS TOTS (THE TATER TYPE)

Our Grandmas both used to make this casserole. We ate it and it tasted like home.

Not literally, like we were eating bits of our house or something.

Just tasted homey, my homies.

Bingley always sits on the counter and supervises when we cook.
Bingley always sits on the counter and supervises when we cook.

 

GRANDMA’S CASSEROLE TASTINESS

OM NOM NOM NOM
OM NOM NOM NOM

YOU WILL NEED:

  • 1 big onion (or 2 little ones)
  • 1 pound of ground turkey (because sky turkey is harder to find.)
  • 1 can of cream of mushroom soup
  • 1 Tbs. ketchup
  • 1 Tbs. Whooshshooshshter sauce
  • 1 bag of frozen tater tots
  • about 8 slices of american (or cheddar) cheese
  • Olive oil

DO THIS STUFF:

  1. Preheat oven to 425° F.
  2. Cut the onion in half, then slice into half-rings, and punch them out.
  3. Sauté onions in a pan with olive oil until they are translucent.
  4. Put them in a bowl and set them aside.
  5. Sauté the turkey in the same pan until browned.
  6. In a large bowl, mix together the mushroom soup, ketchup, and wooshywoosh sauce.
  7. Dump the browned meat into the large bowl, and stir it all around until the meat is coated.
  8. Grease a glass baking dish (9×13) and spread the meat mixture around in the dish. (This will be the bottom layer of the casserole.)
  9. (Next layer): Spread the onions around on top of the meat.
  10. Layer the cheese slices on top of the onions.
  11. Layer the frozen tater tots in rows (doesn’t have to be perfect) on top.
  12. Bake for 25 mins.

Enjoy!

J+L

Tagged , , , , , , , , ,

Butter and Chocolate and Mysteries

L is making something in the kitchen.

And she won’t tell me what it is.

There’s chocolate, and butter.

WHAT IS SHE MAKING.

I’m sneaking in and taking pictures when she’s not looking, and narrating the whole thing in film-noir-type voices. I’ve been kicked out of the kitchen three times so far. I’m sure she’ll tell me what it is when she’s done, but this way is way more fun.

100_0950[1]

The butter has been melted and mixed with some cocoa. It just went into the microwave.

Apparently it takes 13 minutes to bake.

Apparently it takes 13 minutes to bake.

No recent activity to report. In the meantime, I'm having a Shiner Holiday Cheer brew- it's fantastic. Highly recommended. Nice spicy/caramely/Christmasy beer.

No recent activity to report. In the meantime, I’m having a Shiner Holiday Cheer brew- it’s fantastic. Highly recommended. Nice spicy/caramely/Christmasy beer.

Here are the adorable stockings she made for us earlier, plus a li'l one for Bingley.

Here are the adorable stockings she made for us earlier, plus a li’l one for Bingley.

 

This is Bingley, not caring.

This is Bingley, not caring.

Here she is, not caring under the Christmas tree.

Here she is, not caring under the Christmas tree.

Here she is not caring IN the Christmas tree.

Here she is, still not caring, IN the Christmas tree.

100_0935[2]

STOP TAKING PICTURES OF ME, HUMAN
STOP TAKING PICTURES OF ME, HUMAN
I AM BUSY TRYING TO DESTROY YOUR STUFF

SOMETHING IS COMING OUT OF THE OVEN.

It’s a chocolate cake.

Now she’s frosting it.

And having some issues.

There’s a lot of frosting.

TOO MUCH FROSTING

She is apologetic.

100_0954[1]

Also, she’s…Sony?

Oh. Sorry.

Isn’t she the greatest? All is forgiven, honeybabe. You didn’t have to bake me a cake!

But let’s eat some, since we have it.

Happy Christmahannukwanzikkagiving, everybody!

-J

Tagged , , , , , ,

Fall foods!

We decided to spend what turned into a rather rainy day as a fall feast day. As our first full weekend home in about 2 months, we had missed cooking together, and decided it was time to break out the fall foods.

First thing made? Pumpkin Nutella poke cake.

Recipe found at Something Swanky, a great blog to find tasty desserts. This morning we had decided to go ahead and make the pumpkin poke cake, but happened across her pumpkin Nutella poke cake and fell in love.

Ingredients:

*yellow boxed cake mix

*pumpkin puree

*sweetened condensed milk

*whipped topping

*Nutella spread

*heath bits (hers called for chocolate hazelnut candies, but we decided to go with the toffee bits-yum!)

*chocolate syrup

1. Mix pumpkin and cake mix (we added some cinnamon and ginger, because we never follow the instructions anyway…)

2. Bake the cake at 375 for 35 minutes.

3. After cooling, poke it a whole lot with the end of a wooden spoon.

4.  Pour the milk over the cake, letting it soak in.

5. Mix whipped topping and Nutella, and spread on top.

6. Top with chocolate syrup and heath bits.

7. Refrigerate for at least 4 hours (or, if you are like us and are in a time crunch for someone’s birthday tonight, freeze for two!)

Currently, we don’t have pictures of the cake, as it is cooling. However, we cannot wait until we share it tonight! Our first friend to join the quarter century life club- so exciting!

Dinner was also fall themed.

Photo on 10-5-13 at 5.48 PM

I have thoroughly impressed myself, as well as J, with my lack of instruction reading (say, for how much pasta this recipe was going to make- more on that in a minute), but also with my skill for making things after I see it done on TV multiple times.

Today, we give you: sweet potato-ricotta gnocchi with brown butter-sage sauce.

YUM.

If this dinner doesn’t scream fall, I am not sure what does.

*5 sweet potatoes

*container of ricotta

*salt and pepper

*sage (needed twice)

*5 tablespoons butter

*3 cups of flour

*pinch of red pepper flakes

*some ginger

*some garlic

*lemon juice

1. Boil sweet potatoes (bringing cold water to a boil) until soft.

2. Mash together with salt, ginger, sage and ricotta.

3. Mix in flour, one cup at a time.

4. Roll out on floured surface and realize how much pasta you have just made…six pounds to be exact. We ended up freezing them in pound increments to auction off to family members later.

5. Cut into bite size pieces and roll over the tines of a fork.

6. Boil in water in batches, until they float (about 4-5 minutes).

7. While J cooked the pasta, I made the brown butter sauce: In a small saucepan, melt butter with sage, lemon juice, garlic and red pepper flakes. Whisk over medium heat until golden brown.

8. Toss gnocchi in the brown butter sauce.

9. Eat.

-L and J

Tagged , , , , , , , , , ,

DONUT TIME

So my wife and I (hehe- she’s my wife now) discovered something very important today.

There is ABSOLUTELY NO WAY to carry a GIANT KNIFE across a kitchen, and not look like a deranged murderer.

We tested this.

With SCIENCE.

We also used science to do something much more preferable- DONUTS.

baking-is-science

Shirt available at www.topatoco.com

Click here for the whole recipe, from the Motherload. We used 4 Tablespoons of butter instead of teaspoons, and everything turned out pretty good:

68211_10151793377399553_1439445282_n

Donutsdonutsdonutsdonuts

IN OTHER NEWS:

We’ve decided to get a cat.

We’re relatively web-savvy millennial hipsters,

so it’s surprising it even took us this long.

Pics to follow.

-J

Tagged , , , , , ,

Feaster

OH MY GOSH YOU GUYS

We made the tastiest Easter feast food ever. Fo’ realz.

Here’s how to make a whole bunch of tasty foods.

SO MUCH TASTY GOODNESS

SO MUCH TASTY GOODNESS

TASTY FOODS NUMBER ONE: MASHED GINGER CARROTS

This is a classic recipe my mom makes for Easter dinner every year (and sometimes just when we’re craving some carroty-gingery goodness).

YOU WILL NEED:

5 or 6 whole carrots

several shakes of ground ginger (or a real piece of ginger chopped up into a few tiny bits)

salt and pepper

1/2 a cup or so of chicken stock (I don’t really know what that stuff is, but it’s basically some kind of meaty juiciness that comes in boxes and makes things tasty.)

3 Tablespoons of butter

a blender (we actually have one now! Unlike during the dark times!)

WHAT TO DO:

Peel and chop up the carrots into 1-inch pieces, boil them in a pot until they’re well-cooked.

Puree in a blender with all of the other ingredients until it’s a little thinner than applesauce.

 

TASTY FOODS NUMBER TWO: SCALLOPED POTATOES

YOU WILL NEED:

2 pounds of potatoes (we used red ones), peeled and sliced into thick discs

a cup of milk

1 – 1/4 cups of chicken stock

bay leaves (if you want to be fancy)

salt + pepper

2 tablespoons of butter

minced garlic

grated white cheddar cheese (about 3/4 of a cup)

a glass baking dish, one of them 9 x 13 inch ones

a skillet

WHAT TO DO:

Put the butter and half a spoonful or so of the minced garlic in the skillet on medium heat, melt it down and stir it around a little.

Plop in about half of the potatoes in one layer in the skillet. Put down a bunch of salt and pepper, then put in the other half of the potatoes. More S&P on top.

Pour milk and chicken stock over all that business, put the cover on it and let it sit on low-ish heat for 3 minutes.

Rub a stick o’ butter around on the glass dish, and toss in all dem taters.

Sprinkle the cheddar on top, and cut up some little cubes of butter and put them on, too.

Bake it on up for 20-25 minutes at 425°.

 

TASTY FOODS NUMBER THREE: ROASTED ASPARAGUS

Asparagus, olive oil, salt, pepper, minced garlic. In a pan.

400° for ten minutes.

umm…

TADAAAAAA

 

TASTY FOODS NUMBER FOUR: GUNKY ROLLS

Probably known by several names, this is another family classic.

YOU WILL NEED:

a roll of those suction-y biscuits (regular, not croissants) that explode when you peel them open

1/2 a cup of water

some cinnamon

some sugar (1/4 cup?)

splash of vanilla

WHAT TO DO:

Open the explodey biscuits, cut each one in half. Pack them into a circular 8-inch pan (Teflon, if you’ve got one).

Mix together everything else in a bowl or measuring cup and pour over the biscuits.

Bake at 350° for 15-20 minutes.

OPTIONAL: If you’re feeling brave, flip the pan over onto a plate or platter after it comes out of the oven. The biscuits should (usually) slip right out of the pan, and it makes for a nice presentation.

 

TASTY FOODS NUMBER FIVE: PORK AND STUFF

YOU WILL NEED:

a crock pot

a pork roast

1 onion, peeled and chopped

2 cups of beef stock (again with the stock stuff).

a bunch of rosemary, chopped

5 cloves of garlic, minced

salt and pepper

WHAT TO DO

Put the onions in the bottom of the pot. Place the roast on top, then dump in everything else.

Pour water over the whole thing just until it covers the pork.

Cook it on low heat for 4 hours.

 

Since it’s Easter, and Easter is a time for family, I’m going to break blogging etiquette and gush about a bunch of stuff that’s been happening in my life lately, namely how fantastic my wife to be is. We’re sitting on the couch right now, and I faced the computer away from her at the moment so she doesn’t know I’m typing this 🙂

I’ve been having a bit of a tough time at work lately. It was my first few weeks of having my general work performance be reviewed, and I had a lot of criticism coming my way. A lot of times the only thing keeping me going was knowing that L would always be there for me when I got back.

But that’s the thing about living your entire life alongside someone else. Marriage, it seems, isn’t about making everything perfect (despite our shared love of stylish clothes and minimalist interior decorating). Maybe marriage is more about keeping each other happy, healthy, and alive.

And that’s what we’re learning to do for each other. In fact, she’s improving my mental well-being as I type, since she’s now trying on my giant thick glasses and making me laugh. Sometimes, something that simple is all it takes to get through rough patches together.

1 month to go until I marry this woman…

…too long a wait.

-J

Tagged , , , , , , , , ,