Wednesday, September 19, 2007
Thursday, September 13, 2007
- 1/2 cup buttermilk
- 1/8 teaspoon pepper
- 1/4 cup dry bread crumbs plus 2 tsp
- 1 teaspoon parmesan cheese
- 1 boneless, skinless chicken breast
- 1/2 medium zucchini, sliced (I actually used three slices cut on a bias)
- 1 slice of tomato
- 2 tbsp shredded mozzarella cheese, divided
In skillet, brown chicken for 2-3 minutes on each side until golden brown. Saute zucchini slices until they begin to brown.
In a greased baking dish or pan, lay down zucchini slices down and sprinkle with leftover bread crumbs and tbsp of cheese. Layer tomato slice, then chicken. Bake at 400 for 25 minutes (I of course baked it in the toaster oven at 350 for about 30 minutes), then sprinkle with remaining cheese and cook for 10 minutes more to melt cheese.
I served this with brown rice mixed with little slices of sauteed zucchini.
The whole time I was putting this together I was talking to Justin on the phone, and I kept asking him if he liked zucchini. And if I like zucchini. And what did zucchini taste like. Turns out he's never had it either. Too bad he wasn't home to try it, because it was really good! I think I like zucchini now, but I can't really describe how it tasted in this. The chicken, though, was really moist and had a lot of flavor to not have a lot of ingredients. The only thing I didn't like was the tomato. But then again, I'm not very fond of tomatoes. But I will say that it added a nice sweetness to the dish that wasn't bad when eaten with both the zucchini and the chicken.
Tuesday, September 11, 2007
- 1 can pink salmon, drained
- 1 egg
- 1/4 cup milk
- 1 cup cornmeal
- 1/4 cup flour
- salt & pepper to taste
Wednesday, September 5, 2007
3 Ingredient Peanut Butter Cookies
- 1 egg
- 1 cup of sugar (I used brown because that is all I had)
- 1 cup peanut butter
Mix ingredients together. I added in a handful of chocolate chips this time. Roll into balls, flatten slightly, and bake for 8 minutes at 350. Of course, in the toaster oven they take more like 14 minutes :)
Now for the s'more filling. I'm not exactly sure how much filling is needed for this recipe because it makes a small batch, so I am going to tell you how I normally make it for a normal batch (I usually do this with chocolate chip cookies). The directions might not be the clearest, but it is the easiest way I can think to explain.
- 1 jar of marshmallow fluff
- 1 cup of powdered sugar, plus more
Mix marshmallow fluff with sugar, then dump out on counter sprinkled with powdered sugar. Knead in more sugar until you get a smooth consistency. Pinch off pieces and roll into balls, size is up to you, then sandwich between two cookies.Let me just tell you - these were sweet. But so good! And since I ate it hot out of the oven, it was practically melting as I ate it. Yay for ooey gooey cookies! I made mine a little on the large size, so one was just enough for me. Oh - and you might want to try these with a large glass of milk to wash them down :)
Sunday, September 2, 2007
The griddle actually worked reallly well to brown the meat. There is a well at the bottom that has a hole right in the center, so I was able to just tip the griddle, and all the fat went down to the well, in the little hole, and into the box underneath.
The I started wondering what I should do about the step where I add the seasonings and water to the pan? Then the lightbulb went off in my head and I decided that I should put the meat, seasonings, and water in a bowl with the water and microwave it. Let me just tell you it didn't work. So I just gave up and poured it back on the griddle. Luckily the griddle was still pretty hot so the water just cooked off pretty fast.
But regardless of the different cooking method, my tacos turned out fine. But then, how can you mess up tacos?
I don't use the little packets of seasonings, but rather the recipe Taco Seasoning I from allrecipes.com, minus the paprika and salt. I use half the amounts for a half pound of turkey.