This is what happens when you have more cookie dough than you know what to do with. My mom recently gave me tub of oatmeal raisin cookie dough — you know, the kind sold for fundraisers. So I chose to throw some vanilla ice cream in the mix and make an oatmeal raisin ice cream sammich. Needless to say, it was simply scrumptious! I foresee many of these in the near future.
I can get used to this improvisation thing. I was looking for something to eat for a late breakfast and didn’t want a plain old omelette. Upon browsing through my fridge, I saw the makings of a pepperoni pizza minus the crust (after baking some homemade pizza for Monday night’s CrazySexyCool: The TLC Story movie viewing party), so I blended the two and came up with this delightful pepperoni pizza omelette.
Combining two eggs, pepper and some pizza seasoning, I proceeded to make an omelette, but added some pan-seared pepperoni and bell pepper, pizza sauce and mozzarella cheese inside. Amazing and simple! It was a pizza party in my mouth!
Breakfast, as they say, is the most important meal of the day. Admittedly, I’ve been slacking on making sure I get a hearty meal in at the start of the day. I’m trying to do better, starting with this simple breakfast sandwich, which includes pan-seared Hebrew National hot dogs, scrambled cheese eggs and toasted whole-grain wheat bread. These were ingredients I already had in my fridge and just involved a little improvising. I’m happy to report that this quick, tasty sammy kept my belly full well into the afternoon.
Growing up, French toast was a special breakfast treat served on Saturday mornings, and I can’t even remember the last time I had some. In the spirit of nostalgia — and satisfying my hankering — I whipped up a short stack for lunch. Needless to say, my stomach is happy.
I woke up on Saturday morning with a mission in mind: Must. Make. Delicious. Omelette. I was successful in that endeavor — if I can say so myself — with this tasty turkey, cheddar cheese and bell pepper omelette.
Fun fact: The omelette was one of my first culinary victories and they have been one of my go-to breakfast and brunch favorites ever since. As you can see, I like to enjoy mine with copious amounts of ketchup.
What do you like in your omelettes? Have you mastered this somewhat tricky dish? Do tell in the comments section below.
Chicken adobo has become my go-to quick fix recipe. Not only is it easy to make, it’s quite delicious. My best friend’s dad, Uncle Ronnie, taught me how to make this Filipino dish years ago, and through trial and error, I can say I’ve perfected my recipe.
6 to 8 chicken thighs and or drumsticks
3/4 c. soy sauce
3/4 c. vinegar
3/4 c. water
2 minced garlic cloves
2 bay leaves
Fresh ground pepper or peppercorns
I like to marinate the chicken in soy sauce with the garlic cloves in a large Ziplock bag for about 4 hours, a tip I recently learned from my boss. Empty the contents into a large pot, and all all of the remaining ingredients. Bring the chicken to a boil and then after about 15 minutes, flip the chicken over. Reduce the heat so that the sauce has a chance to thicken. After about 25 minutes check the sauce to see if it’s too salty. If so, add water to balance out the flavor. Continue cooking for another 10 minutes or so, as the meat begins to fall off the bone.
Serve over sticky rice. I, personally, like to start the rice cooker as I put the chicken on the stove so that the two are ready at about the same time. I’m a fan of ladling the sauce over the chicken and rice once in the bowl to get all those savory flavors in.
I’m sure my recipe will evolve even more so in the future, and there are countless ways to make adobo. I came across this recipe from The Ivory Hut, which calls for brown sugar. I may give that one a go sometime. But don’t be afraid to make your chicken adobo your own. I know I certainly have!
This Black girl loves her Filipino foods. Chicken adobo, sinigang, lumpia, chicken tocino, arroz caldo. I love it all. I have the chicken adobo on lock and I’ve always wanted to try mastering another Filipino dish. The opportunity arose for me to expand my repertoire when my friends from work decided to have a Filipino food-themed potluck. My boss made the adobo and my co-worker made the lumpia. He gave me his mother’s pancit recipe:
1 c chicken (slice thin half frozen chicken breast) or boil chicken breast then flake it and use broth later
1 pkg dried Canton noodles
pea pods or thinly sliced cabbage
1 onion, sliced
2-3 cloves garlic, sliced
soy sauce (Silver Swan preferred)
Put about 3 tablespoons of cooking oil in a wok or non-stick pot. Saute garlic, then onion. Add chicken till opaque color. Add 3-4 cups of chicken broth or water. When the water is boiling, add the noodles. Toss the noodles to make it tender, but don’t over toss. Season with soy sauce and pepper. Add the carrots and pea pods or cabbage. Cook till the noodles are tender. You may add more water if necessary.
Lessons learned: Next time I’ll try adding the carrots and cabbage at the same time as the noodles to prevent over-manipulation, which leads to the noodles becoming mushy.
Also, I was being gentle with the soy sauce, as the recipe doesn’t specify how much is needed. I didn’t want to overdo it and make the whole dish salty, but I could have added more. Overall, it was a great job my first go-round, but it felt like there was something subtle missing. Again, this could be the lack of ample salt and pepper. Perhaps I’ll try adding a more robust seasoning next time, like a lemon pepper or chile powder for a kick.
Maybe I’ll live on the edge and try a mixture of the Canton noodles and the thinner noodles (not sure their proper name) for a variety of textures and tastes.
This healthy eating thing just may work. Last night’s dinner was baked tilapia and Mediterranean couscous with fresh zucchini and carrots, and it was very simple. It only took about 30 minutes to prepare!
I learned this recipe several years back from a family friend, and it has been my go-to quick dessert fix for any and all occasions: “thank you” gifts, potlucks, Valentine’s Day, slumber parties, et cetera.
3/4 cup of peanut butter
1 can condensed milk
Preheat oven to 350 degrees.
Mix peanut butter and condensed milk well in a bowl. Add Bisquick and mix until the ingredients are a dough-like consistency. Refrigerate the dough for at least 20 minutes.
Meanwhile, unwrap the Kisses. Pour sugar onto a plate or bowl.
Remove the dough from the ‘fridge. Take a spoonful of dough and form a ball. Drop the dough ball into the sugar and coat all sides. Place the dough balls on an ungreased cookie sheet at least one inch apart.
Bake for 12 minutes. As the cookies cool, push a Kiss down into the dough.
(I then remove the cookies from the baking sheet onto a platter or plate and place it into the refrigerator to cool. Leaving the cookies on the still-warm cookie sheet will melt the Kisses. No bueno.)
Variations: I like to use the Almond Hershey’s Kisses to add a bit of unexpected crunch to the otherwise soft, chewy cookie. Also, I’ve added a small amount of Nutella hazelnut spread to the peanut butter before, and it takes the flavors to a whole other level.