[cwcdesign]

I tried a new recipe from HBH yesterday. Several components, but each one was easy. It was for a pesto chicken and lemon potato sheet pan dinner. It included a sun-dried tomato vinaigrette and whipped feta, both are really good and can be used in other ways. Only issue I had was that for some reason my chicken oozed a lot of liquid onto the sheet pan, not sure if it was from the marinade or the chicken being too close together. I also think it was a tad overcooked. Based on one review, next time I will grill the chicken but still roast the potatoes in the oven. It won't take any more time and the chicken will have a good texture on the outside and not be over cooked. It will also help keep the potatoes crispy.

[cwcdesign]

BA the recipe that I posted is so simple, and you can easily sub in just about anything. If you’re interested in a video. Baking Steel has a YouTube Channel. Andris gets a little scattered in his talking but I usually get really helpful information from the videos that is not in the recipe- they’re usually about ½ hour or less and he answers questions in the video and the comments

[cwcdesign]

I like your style Kimbob!

We had leftover pasta and other odds and ends from the fridge to clear them all out.

[cwcdesign]

Isn't that what potatoes are for - to cover with butter and sour cream?

I found a recipe for a one pot penne dish I really wanted to make, but didn't have all the right ingredients - I used WW elbows instead of regular penne and some Kerrygold Dubliner from the freezer instead of parmesan - it was still really good, but Will and I both agree that we'd like to try it with the "right" ingredients.

[cwcdesign]

I remember you as well, janiebakes. Welcome!

[cwcdesign]

This recipe is from The Baking Steel. I used it the last time I made pitas and will definitely use it again. I will probably sub in some white whole wheat or sprouted wheat flour. Of course I used my Baking Steel for baking, but you could probably do it on a sheet pan at high heat.
https://bakingsteel.com/blogs/news/picture-perfect-pita-bread?_pos=1&_sid=f960bdc01&_ss=r

I used a little bit of my tax refund to splurge on their mini griddle. Now I should be able to make my English muffins, among other things, on my stove top without oil spilling on the stove.

[cwcdesign]

The cauliflowers were huge at Sam's the other day so I'm going to try a recipe for Crispy Blackened Cauliflower with Burrata and Herbs - I'll be using fresh mozzarella instead since the burrata was a bit pricey at Harris Teeter this morning. The herbs are made into a gremolata type sauce. I'm going to add chickpeas for protein.

BTW, in case you all didn't now, they latest series of Top Chef is on. They're in Portland, OR and through the first 3 episodes, I've been impressed with the chefs and the changes in format. I watch it on delay on Hulu Live.

[cwcdesign]

We’ve started experimenting with tofu and tempeh, because we’re getting tired of chicken. We don’t eat much red meat and don’t like pork. Living on the coast you’d think it would be easy to get good fish, but here it’s mostly shrimp which I can’t eat anymore. The best fish market is 20 minutes away so we have to plan unless I bring home salmon from work.

So far Will’s experiments have been successful- he’s grilled the tofu and made tempeh sloppy joe’s. We will keep them in the rotation.

Navlys, I’m sorry about your woes

[cwcdesign]

Chocomouse in July and August, when your garden is full, ours will be fried, Harvest should be great in June and early July. Will took a picture of a baby crook neck tonight.

My biggest problem is that My mind still thinks of northern garden time - that’s why we planted too late last year. But we certainly have summer 60’s weather right now so we’ll take it when we can. I really miss the daffodils!

[cwcdesign]

Our garden is chugging along - squashes, tomatoes and peas(peas were planted a little late) all have flowers. We’ve been picking radishes already - rainbow, they’re fun. Arugula is going crazy and we have some Swiss chard, kale, lettuces and spinach going. Carrots are slow. Eggplants and beans are healthy. Will has taken the lead on the garden this year and it’s doing much better than last year. I think the raised beds help.

[cwcdesign]

Yes, Mike - 8 oz butter to 16 oz cream cheese. She says Philly cream cheese is the only one to use. I happen to agree.

Here’s the link to her video

• This reply was modified 5 years ago by cwcdesign.

[cwcdesign]

This one I just made doesn’t have pineapple in it. The KABC kitchen sink recipe does. The first carrot cake I made and the recipe I used for years was from my best friend’s mom, but it had way too much sugar in it.

Glad I could help chocomouse 😁

[cwcdesign]

For Will's birthday, I made a family favorite that we call Chicken Juniper, named after my Mom's horse and my Dad's boats. It is also known as Elegant Chicken in the Forum Feasts community cookbook. Dried beef, chicken (I use tenders now) wrapped in bacon, with a sour cream and mushroom sauce, sprinkled with paprika - a really 60's/70's casserole. It is baked low and slow. I served it with green beans and brown rice - we have a could of days of leftovers.

Turns out it's my brother's birthday dinner as well!

[cwcdesign]

Will's birthday was Sunday. On Saturday, I made the brown butter cream cheese frosting from Dessert Person to frost the carrot cake I had frozen the Sunday before. The frosting is delicious - you just need time to make the brown butter and then bring it back to the right consisitency. Claire had said to frost the layers while frozen - I was concerned because they wouldn't sit flat and I thought I had put too much frosting on the edges between the layers to fill the gaps. She also suggested that you frost the frozen cake and let it sit in the fridge for 24 hours before serving.

I shouldn't have worried. This was by far the best carrot cake I have made (sorry KABC) not too sweet - carrots soaked in buttermilk, toasted pecans and no other additions. Spices were grated fresh ginger, cinnamon, dried ginger and a tiny bit of clove. The cake rehydrated and with the frosting was just right.

[cwcdesign]

I made butter garlic ramen with shredded carrots and a fried egg. Will didn’t have an egg since he’d had 2 for breakfast. I really like the Lotus brand brown rice and millet ramen. I also like their pad Thai noodles.

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