Monday, October 20, 2008
Friday, October 17, 2008
Spaghett!
What to do with leftover pasta: make Fried Spaghett!
I stole this recipe from somewhere on the internet, and changed it slightly.
You need:
a plate of cooked pasta (like 3 or 4 cups)
1/3 cup of milk or so
2 eggs
Plenty of seasonings-basic, pepper, parsley, etc
Cheese to grate. You are supposed to use Parmesan, but all I had was Asiago, which is really tasty but soft and hard to grate. Use 1/2 a cup in the recipe, and some more to top when finished.
1/2 stick of butter
2-3 cloves garlic
Heat the butter and garlic on a skillet at medium-high heat. Add the egg, milk, seasonings and 1/2 cup cheese to the pasta. Mix.
When butter is frothy, add the mixture. Flatten into a pancake shape, and when one side is browned and crispy and AMAZING, flip. Repeat.
Top with grated cheese, a little salt, and lots of pepper!
Saturday, October 11, 2008
A Made-Up Recipe for Spicy Rooster-Sauce Garlic Crazy Good Chicken Wings
I will preface this by saying that I don't really know how to cook, and never measure anything. But you clearly already know this, if you are reading this defunct and fairly-lame food blog.
Also, If you are like my fellow blogger Tim, you do not eat meat. Sucks to be you. I was once you. If this recipe tempts you to sin, you could maybe find free-range chicken (like we did) and maybe your guilt would be assuaged a tiny little bit. It is probably worth it. I mean, these are good wings.
Anyways,
Before I share the fantastic, mouth-exciting, terrific recipe that I made up like five minutes ago, you should know about Rooster sauce.
Here's a picture.
This is what you need to purchase, not only for this recipe, but for the betterment of your daily (nay, hourly!) life. You can find it at most grocery stores; I have found it at both Jewel and Marsh chains.
It is very spicy (for a wuss like me), and very good on everything. My husband likes it straight, on chips or pizza or, you know, anything, but he burned his taste-buds off long ago on dried chilies from Mexico. Me, I like to mix it with a little mayo and dip homemade fries in it. But anyways. Try some before you slather your tasty meats with it, ok? I don't want you to die, not even if your name is Sarah Palin.
OK: the recipe.
You will need:
a couple cups of flour, some cayenne pepper, some FRESH garlic cloves (like 3, if you are crazy about garlic like I am. Otherwise, 1), a bottle of Rooster sauce, some chicken wings, 2 sticks of butter, and about five minutes of prep and 45 minutes of patience.
To start:
Get a bunch of chicken wings. Make sure they are totally thawed, and you can clip the ends if that's how you do things.
Preheat the oven to 400. Fill a large plastic bag with a couple cups of flour, some cayenne pepper, some garlic powder, and a bit of salt and pepper. Put the wings in the bag and shake it up.
Spread the wings in a greased baking pan. Then, begin the sauce.
Melt 2 sticks of butter (or so), your minced cloves of garlic, and Rooster sauce, to taste.
Melt this all up. Pour it on the wings. Mix it all up. Cover with tin foil.
Bake for 45-50 minutes at 400. Keep an eye on it! Make sure the chicken isn't pink inside!
This made about 18 wings. I will probably post pictures, but right now I just want to indulge in their garlic-spicy evil happy magic. And, you know, no one is reading this anyways.
Also, If you are like my fellow blogger Tim, you do not eat meat. Sucks to be you. I was once you. If this recipe tempts you to sin, you could maybe find free-range chicken (like we did) and maybe your guilt would be assuaged a tiny little bit. It is probably worth it. I mean, these are good wings.
Anyways,
Before I share the fantastic, mouth-exciting, terrific recipe that I made up like five minutes ago, you should know about Rooster sauce.
Here's a picture.
This is what you need to purchase, not only for this recipe, but for the betterment of your daily (nay, hourly!) life. You can find it at most grocery stores; I have found it at both Jewel and Marsh chains.
It is very spicy (for a wuss like me), and very good on everything. My husband likes it straight, on chips or pizza or, you know, anything, but he burned his taste-buds off long ago on dried chilies from Mexico. Me, I like to mix it with a little mayo and dip homemade fries in it. But anyways. Try some before you slather your tasty meats with it, ok? I don't want you to die, not even if your name is Sarah Palin.
OK: the recipe.
You will need:
a couple cups of flour, some cayenne pepper, some FRESH garlic cloves (like 3, if you are crazy about garlic like I am. Otherwise, 1), a bottle of Rooster sauce, some chicken wings, 2 sticks of butter, and about five minutes of prep and 45 minutes of patience.
To start:
Get a bunch of chicken wings. Make sure they are totally thawed, and you can clip the ends if that's how you do things.
Preheat the oven to 400. Fill a large plastic bag with a couple cups of flour, some cayenne pepper, some garlic powder, and a bit of salt and pepper. Put the wings in the bag and shake it up.
Spread the wings in a greased baking pan. Then, begin the sauce.
Melt 2 sticks of butter (or so), your minced cloves of garlic, and Rooster sauce, to taste.
Melt this all up. Pour it on the wings. Mix it all up. Cover with tin foil.
Bake for 45-50 minutes at 400. Keep an eye on it! Make sure the chicken isn't pink inside!
This made about 18 wings. I will probably post pictures, but right now I just want to indulge in their garlic-spicy evil happy magic. And, you know, no one is reading this anyways.
IT'S PUMPKIN-NINNY!
PUMPKIN SOUP
INGREDIENTS
6 cups chicken stock
1 1/2 teaspoons salt
4 cups pumpkin puree
1 teaspoon chopped fresh parsley
1 cup chopped onion
1/2 teaspoon chopped fresh thyme
1 clove garlic, minced
1/2 cup heavy whipping cream
5 whole black peppercorns
DIRECTIONS
Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
Puree the soup in small batches (1 cup at a time) using a food processor or blender.
Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.
It still doesn't feel cool enough out to make this. Damn!
INGREDIENTS
6 cups chicken stock
1 1/2 teaspoons salt
4 cups pumpkin puree
1 teaspoon chopped fresh parsley
1 cup chopped onion
1/2 teaspoon chopped fresh thyme
1 clove garlic, minced
1/2 cup heavy whipping cream
5 whole black peppercorns
DIRECTIONS
Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
Puree the soup in small batches (1 cup at a time) using a food processor or blender.
Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.
It still doesn't feel cool enough out to make this. Damn!
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