This is so easy. Seriously. So. Easy.
I bought some ready-made pizza dough (cheating, I know) at the grocery store and happened upon this link the other day. It didn’t give very many instructions for making it the best calzone ever, so I took that upon myself. I think I did a pretty good job.
I should also stress that this is a very easy recipe that can be tailored to the many things one loves about pizza.
“What the what? I thought pancakes were for pats of butter and sugary maple syrup.”
That’s where you’re wrong, my friends.
Alright, I’ll admit, the first time I saw this recipe, I was enticed, but merely because it sounded weird, and quite frankly, not that great. Now I’m here to tell you that pancakes can be stuffed with veggies and cheese, and they will be delicious.
I first saw Giada make this on her show. I changed some things. For starters, I cut the recipe in half because her version is supposed to make 12 rolls (6 servings), but that seemed like too many, especially for something I wasn’t sure I’d like. I recommend making a small batch first to make sure you’re going to enjoy a ride on the veggie pancake train, and also because they are rich and very filling. Like, for reals filling.
For reals, for reals?
For reals.
As I’m typing this, there are firecrackers crackling and Roman candles whizzing around outside on the streets. Welcome, Fourth of July Eve. Welcome.
From Wikipedia: A profiterole, cream puff (US) or choux à la créme is a choux pastry ball filled with whipped cream, pastry cream, or ice cream. The puffs may be decorative or left plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar.
From Me: I was bored. So I made profiteroles.
I had a dream about these pastry puff treats a couple weeks ago (seriously), so I have had these beautiful French treats in the back of my mind for a minute now. With many modifications to recipes that already exist, I think I came up with a pretty good dessert. I just pulled them out of the oven, and the vision already reminds me of the windows in Paris, those sweet pastry puffs full of cream sitting modestly next to the colorful pink and orange meringues. I’d like to go back to Paris now.
Artichokes are kind of a sentimental thing for me. My mother made them all the time throughout my childhood, and I sort of took it for granted — I didn’t realize that she was preparing a special thing. The first time I put a full artichoke in front of Chris, he wasn’t quite sure what to do with it. I think many people probably feel that way because they are sort of intimidating. So, how do you eat an artichoke?
Well, you boil them first, then the world is your oyster. Or, in this case, the artichoke is your oyster. Or the world is your artichoke? My mother, brother and I just dipped the leaves into a mixture of olive oil, garlic salt and red wine vinegar. We’d use our teeth to pull the tender leaf meat off, and then discard the pointy inedible ends onto a paper plate. We’d then pull the prickly parts out of the center and dig the heart out, placing it into the bowl of leftover oil and vinegar — this is the only part where you need a fork. We’d cut it into pieces and savor the best part (the goal, really) of the artichoke journey. The end result is a mound of leaves on a dampened paper plate, but satisfied bellies were a common conclusion.
Artichokes are a springtime treat and shouldn’t be scary. I’ve never stuffed them before, and I’ve never really eaten them in any other way than what you just read above, so I was interested to see if I’d like them prepared otherwise.
Um, I did. A lot. And while Chris didn’t particularly enjoy the stink of the Gorgonzola cheese during preparation, he also enjoyed them.
Meatloaf is disgusting.
Well, I thought so, for 32 years. I think I changed my mind this week.
The other day, I pulled some ground beef out of the freezer, and basically came upon the same conclusions I always do when I pull ground beef out of the freezer. Chili, hamburgers or tacos? I’m sick of those three options. I considered salisbury steak or some sort of oven bake, but then I ended up researching meatloaf. Something I never thought I would do.
My memories of meatloaf, growing up, are not good. It’s not that my mom didn’t know how to cook it — my dad loves her meatloaf. I just didn’t like what she put in it. I can vividly remember coming home from school, asking what we were having for dinner and hearing the dreaded word, “meatloaf.” It ruined my day, and I would sit at the table and pout. It was the ONLY thing my mother cooked that I didn’t like. “Why can’t she just make me a dang hot dog?” What a brat I was.
Low and behold, I am older now, and I can put whatever I freakin’ want in my meatloaf. So I did. And it was delicious!
Tonight, I wanted something different for dinner. Chinese or Thai sounded good, but Chris has the car, so I was left to my own devices. I knew I had rice noodles and Thai chili sauce, so I figured I was probably set. I Googled a few things, and most required fish sauce and chicken. No thanks. I took a bunch of little tidbits to make my own thing, and it turned out pretty great. The awesome thing about it, too, is that you can add so many things to it to make it even better.
For those of you that know me personally, yes, I’m giving away the secret to my chili recipe. I really can’t believe that I am, because once you read it, I know the resounding thought that will go through your head — “That’s all it took?”
Yes, that’s all it took. You’ll see.
I’ve been making this chili for my friends for years now, and it always goes fast, and it always garners a lot of compliments, which always feels nice, but sometimes I feel bad for it because this recipe seriously is so easy. I think a lot of people try to trump up chili and make it harder than it really is. Making chili is NOT HARD. I repeat, making chili is NOT HARD. Especially when you have a trusty Crock-Pot. So, today, it’s all about basic chili.
Well, sort of. I cooked the chickpeas in the Crock-Pot. The actual final product also used the food processor, but you get the point.
Let’s just go ahead and get this out in the open — I love Alton Brown. When I want to try a new recipe, and I start using the Google to compare recipes, I always type “Alton Brown” and “insert-name-of-recipe-here.” He has made a vast amount of awesome things on his show, “Good Eats” on Food Network, so chances are, you’ll stumble across a variation of something he has made. The thing I love about his recipes and his show is that he explains the science behind cooking and why he’s doing what he’s doing. I was watching the show the other day, and he was making different things with chickpeas. That brings us to this hummus recipe. He used the Crock-Pot, and any chance I get to use my Crock-Pot, I’m sold.
Should I be using that fancy circled “R” after every time I type the word “Crock-Pot”? Are they going to sue me? I could use “slow cooker,” but I don’t wanna.
Como say what? Kale chips? Like, as in, kale? That weird leafy green stuff that looks tough and, well, green and leafy?
Yes, that kale. They will from here forth be referred to as kale-tato chips, thanks to my husband Chris.
A couple months ago, I heard about this new kitchen phenomenon. Apparently, a bunch of people are coating kale leaves with spices and oils, baking them and eating them in the fashion of potato chips. Except these are healthy because they are kale. I have to be honest, I thought this would be unappetizing. I put it in the back of my mind. Then, a couple weeks later, I saw it on my favorite food blog, Smitten Kitchen. Then, I heard that my friend made them. I also read a bazillion comments about how awesome they really taste. Suffice it to say, I broke down and made a batch. Boy, am I glad I did.
These things are easy to make (four basic ingredients!), they taste good and they’re good for you. You finally have a reason to buy this stuff at the grocery store. I think most people are scared of it, or think, “When am I going to use this?” Now you know. And knowledge is power.
Seriously people. These things are so delicious. They crunch just like potato chips. They are crispy just like potato chips. My mind has been blown.
I tried two versions of this recipe. Just the basic version with olive oil, garlic powder and salt. I also tried a more seasoned version to step it up a notch. As Emeril would say, “Bam!” This is the recipe for the basic chips, but some seasoning tips are after the directions. Both were AMAZING.
Please note that a little bit goes a long way here. You’ll look at that huge leafy kale and think that you need more than the measurements in the ingredients, but trust me. The oil is sufficient to coat, and the salt is plentiful. I actually even thought these were a little too salty. I can’t believe Mrs. Salt Lover just typed that, but she means it this time.
So, I started a blog. I’m actually not quite sure what I’m doing. I know that I play around in the kitchen a lot, and I got a bunch of new toys as wedding presents, so I figured this would be a good spot for me to keep track of the things I like to cook. I guess it’s a selfish thing, but if someone else ends up trying it out in their own kitchen and likes it, then that’s awesome. I guess this blog is self-serving, and it’s a self-esteem booster. Go me.
Today, in Cincinnati, it is raining. Thank you, Captain Obvious. Well, I am starving, and I didn’t feel like eating leftover pizza, so I pulled out my trusty lentil soup recipe that I concocted a couple years ago when my friend had surgery and I made soup for her. I also used my new favorite kitchen accessory — a 5-1/2 Qt. Le Creuset Enameled Cast Iron Round French Oven (thank you, Mikey B.). Dudes, if you do not have one of these and you love cooking, save up your allowance and buy one. It’s amazing, especially when you let things simmer in it for a couple hours.
Alright, so ladies and gentlemen, without further ado, I bring you my debut blog post and made-up recipe that is pretty freakin’ delicious….
