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So I hope that this resolution will stick. I have been sick as a dog and stuck in bed, so I was able to get a jump start on this resolution by perusing some old issues of Cooks Illustrated as well as log many hours of Food Network time. So, here it is below. I must say that not only does it sound great, but when I went to the grocery store this afternoon, my bill was just over $50. Now, $50 for me, is amazing! Generally I can’t walk into a grocery store without leaving with at least $100 of loot, so this just might be an economical resolution as well…Bravern here I come! For those of you not in the Seattle area, the Bravern is an amazing new shopping establishment complete with a Neiman Marcus, Sur La Table, Louis Vuitton and Anthropologie.
OK, so enough with the rambling, here is the weeks menu:
Tuesday, December 29th: Sesame Noodles with Shredded Chicken
Wednesday, December 30th: Maple Glazed Pork Tenderloin with Roasted Red Potatoes and Sweet Potatoes
Thursday, December 31st: HAPPY NEW YEAR! We are partying with friends tonight!
Friday, January 1st: Black Bean and Chorizo Enfrijoladas
Saturday, January 2nd: Prawn Gratin with Angel Hair Pasta
Sunday, January 3rd: Sauteed Chicken Breasts with Orzo and Green Beans
So, last night I made the Sesame Noodles with Shredded Chicken. It was good, however in my case I used fresh, Chinese noodles I found in my produce section and the texture was mushy. Next time I will stick with regular spaghetti noodles as I think they will hold their shape better. Other than that, I would definitely make this again. It is an easy one dish meal, very easy to prepare and has a decent amount of vegetables.
Sesame Noodles with Shredded Chicken
(Please note that this recipe is made to be enough for two people. If you want to make it for more, I would double it.)
Ingredients
Sauce
2 ½ T. soy sauce
1 t. sesame seeds
2 T. peanut butter (chunky or smooth)
1 T. rice wine vinegar
1 T. light brown sugar
1 ½ t. grated, fresh ginger
1 garlic clove, minced
½ t. hot sauce
Hot water
Noodles
1 8 oz. boneless, skinless chicken breast, cooked and shredded
1/3 lb. dried spaghetti
1 T. toasted sesame oil
½ red bell pepper, cored, seeded and sliced into thin strips
1 carrot, grated
2 scallions, sliced thin
1 T. chopped, fresh cilantro
1. Blend all Sauce ingredients until smooth. Add hot water 1 T. at a time until the sauce has the consistence of heavy cream. (I used 2 T. of water for this.)
2. Cook noodles according to package directions
3. When noodles are cooked, transfer to a bowl and toss with sesame oil.
4. Add bell pepper, carrot, scallions, chicken and sauce to the pasta and toss.
5. Garnish with fresh cilantro.
Enjoy!
My mom is a traditionalist, so naturally on Thanksgiving she wants pumpkin pie. Now, please keep in mind that out of 14 people, only two will actually eat the pumpkin pie, but because this is tradition, she is steadfast on having pumpkin pie. Enter my good friend and amazing cook, Janelle. One afternoon we were discussing Thanksgiving menus and she mentioned that she makes pumpkin crisp every Thanksgiving. Could it be – an alternative to pumpkin pie? Something that sounded delicious, but also had pumpkin? Something that could satisfy both my sweet tooth and mom’s need to stay with tradition? Oh my gosh, yes! Here is my recipe for Pumpkin Crisp and it is amazing! So good in fact that I made it as one of my desserts for Christmas Day and the reason I will always keep a can of pumpkin on hand year round. Enjoy!
Pumpkin Crisp
Ingredients
1 (18.25 ounce) package yellow cake mix
1 egg
1/2 cup butter, melted
1 (14.5 ounce) can pumpkin puree
1 egg
1/2 t. ground nutmeg
1/2 t. ground cinnamon
1/4 cup white sugar
1/3 cup evaporated milk
3/4 cup white sugar
1/2 cup butter, cold
Directions
1. Preheat oven to 350 degrees. Set aside 1 cup cake mix for the topping. Combine remaining cake mix, 1 egg, and 1/2 c. melted butter. Pat into a 9×13 inch baking pan.
2. In a large bowl, mix pumpkin, egg, spices, 1/4 cup sugar, and milk. Pour pumpkin mixture over the cake mix crust.
3 .In a small bowl, combine 1 cup cake mix and 3/4 cup sugar. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Sprinkle mixture on top of pumpkin mixture.
4. Bake at 350 degrees for 55 minutes.
5. Serve warm with whip cream or ice cream and enjoy!
I love making cookies and there is no recipe I won’t try. From biscottis to linzer cookies, I have tried and made them all. I have to say that when I saw a recipe for cake mix cookies, I was skeptical but I decided to give them a try and my oh my am I glad I did! With a slight crunch on the outside and a soft, chewy inside, these were delicious and can be made in numerous ways by changing up the cake mix flavor and the candy you decide to put in there. I used M&M’s in my last batch, but next time I just might try some Heath bits or Snickers. Sounds so good, I will have to blog about that later. 🙂
Cake Mix Cookies
Ingredients
1 (18.25 ounce) package chocolate cake mix
1/2 cup butter, softened
2 T. vegetable oil
1 t. vanilla
2 eggs
1 cup semisweet chocolate chips, M&M’s or other delicious treat
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a medium bowl, stir together the cake mix, butter and eggs until smooth and well blended. Mix in the chocolate chips. Drop by spoonfuls onto ungreased baking sheets.
3.Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
I have been somewhat of an insomniac for years. I am not sure why, but about once every 2-3 months I have a 3-4 night range where I can’t get more than 2 hours of sleep per night. Needless to say it is torturous, but I am able to weather this storm with some good books and during my latest bout, I came by some books by an amazing author, Elin Hilderbrandt.
I love Elin’s books for so many reasons. First, they are what I would categorize as chick-lit, and I LOVE chick-lit. Second, as it turns out, one of the authors favorite past times is cooking, so her books almost always have a surrounding or underlying theme of food. And finally, Elin has a family, so many of her books surround marriage and family issues, both of which I can definitely relate to.
The most recent book I have read from Elin was entitled, “The Love Season.” This is the story of Renata Knox, a 19 year old, newly engaged, college student, who is going to Nantucket to meet her wealthy fiancés parents for the first time. Renata goes to Nantucket with the intention of also visiting her estranged Godmother, Marguerite. Renata, whose mother, Candace died when she was only four years old, has never been allowed to visit her Godmother, who was also her mother’s very best friend. Once a renowned restaurateur, Marguerite sells her award winning restaurant after the death of Candace’s mother and becomes a recluse.
Against Renata’s father wishes, Renata calls her godmother with the intention of finding out the mystery behind her mother’s death and to have many more of Renata’s questions answered. The book spans two days when Renata is visiting the island and includes flashbacks from Marguerite’s past.
I had so much fun reading this book and was mesmerized by the story and by the way the author can so speak about food in such an illustrious manner. I hope you enjoy it as much as I did.
