High altitude cookie baking can be a real disappointment.
I obviously can’t take credit for it, but I can brag that I manage not to mess it up- this Chocolate Chip Cookie recipe produces a perfect cookie texture at high altitude!
Category Archives: Eat – Briefly
High altitude cookie baking can be a real disappointment.
Nana gets huge props for coming up with this one! She found a recipe card at the grocery that involved making a kind of pesto sauce with olives and other goodness in a food processor.
But who wants to bust out a food processor on a weeknight?
Instead we hit up the olive bar at the grocery for a few scoops of mixed olives, and I chopped them up finely with 1/4 a jar of marinade artichoke hearts we had leftover, and mixed together with a few teaspoons of the brine from the olives and a generous pour of canned grated parmesan cheese. It all sat and kind of meshed together while my Dad (or Pop to Jr,) grilled up some chicken breasts. We served it with a garlic and olive oil pasta side dish, (and corn for The Hub, who opted to skip the olives and have his chicken with cheese melted on top instead.)
The tapenade on the chicken was SERIOUSLY good. It is also very good today as I type this and snack down the leftovers mixed with chopped up chicken and the leftover pasta all heated together. MMMMMMMM.
Laissez les bons temps rouler! (or for those of us who chose to butcher a language OTHER than French in High School – it is pronounced “Lazay-Lay Bon-Tom Roulay.”)
As I have mentioned before, The Hub has spent quite a bit of time in New Orleans, and he loves him some Cajun cooking! I don’t pretend to be super well-versed in the cuisine of that area, but I will give anything a try!
This is the part where I confess that I didn’t really “try” anything for this one. Except for trying not to get a paper cut as I opened the Zataran’s Jambalaya box. Because that is what I did. And I mixed in a bell pepper, some fabulous spicy Cajun sausage from Tony’s Market, and some chopped scallops (we love scallops.) Lazy? Maybe. Quick, tasty, and fun Fat Tuesday dinner? For Sure!
Good stuff – The Hub liked it, I liked it, The Nana had some leftovers and she liked it. Can’t go wrong with easy and delicious and even a little fun for a weeknight dinner!
Can’t take credit for this recipe AT ALL – but for Make Ahead Monday (MAM) this week I assembled some of these tasty looking Stuffed Peppers from SkinnyTaste on Sunday during one of poor sicky kiddo Jr.’s nap time. (I used brown rice and omitted the tomato sauce, because I didn’t have any.)
Then I just popped them in the oven on Monday night. VERY TASTY! I made enough of the filling for what she would have used in two 1/2 pepper servings in her recipe, but spread it into 4 halves and served us each two (more bell pepper means more vitamin-y goodness and filling veggie fiber, right?) That being said, The Hub scooped the filling out of his second half and didn’t eat the pepper, and I ended up having it and most of my entire second half for lunch this week – so they are more filling than I thought they looked!
I really wish this pic was better – I was using a different camera and it is no bueno. (Because my usual pics are such art – snort gafaw chuckle.)
But people this was GOOOOOOOD.
I tossed a piece of flank steak into a marinade of lime juice, cumin, garlic powder, and cayenne on Sunday, so it was all ready to use and full of flavor.
The Hub is illin’ and on an all-Grilled-Cheese-and-Soup diet for the moment, so I decided to go with tomatoes only instead of the bell peppers I had planned, and I put the rest of the marinated steak into the freezer to use when he is feeling better.
I preheated this assmbly in the oven and cooked the whole deal on one tray:
The polenta was just the pre-ccoked tube – near the rice and noodle stuff or the Italian foods in the grocery – I just sliced some rounds:
I sprinkled it with just a bit of parmasan cheese and popped the whole kit-n-kiboodle under the broiler for 15 minutes on high – turning the steak and polenta cakes half way through. (since my piece of flank steak was small and I like my meat pink, I pulled it out early and let it rest while everything else finished.)
I cut the steak up in pieces instead of strips because I am now feeding a 9 month old who LOVES HIM SOME FOOD and doesn’t like to wait while mommy cuts bites for herself…. and tries to grab the knife anyway, so…
Other fun facts – did you know that if you leave out the olives, you can make a big ol’ dirty martini for just under 300 calories? Niiiiiiice. (Note the ice cube – I was totally nursing my ‘tini while cooking , and it got less-than-chilled. 007 would NOT be impressed.)
When you want to feel good about your dietary choices, nothing beats a Big Salad (if you wonder why it gets capitalized, you were probably not a Seinfeld fan.)
My Sunday Dinner Big Salad had grilled chicken, romaine lettuce, mixed field greens, carrots, gala apples, red cabbage, grape tomatoes, green peppers, and Newman’s own Light Balsamic Vinaigrette.
Just looking at the name of this recipe, you would think it would be the same as saying “Keri soup” right? What is not to love?
I got this one from Parents Magazine – and the picture is from there as well, just so we are giving credit where credit is due.
Here is their version of the recipe:
- 1 pound skinless, boneless chicken breast halves, cut into 1/2-inch pieces
- 2 14 1/2 ounce can Mexican-style stewed tomatoes
- 1 10 3/4 ounce can condensed nacho cheese soup
- 1 10 ounce package frozen whole kernel corn (2 cups)
- Shredded Mexican-style or cheddar cheese
1.In a 3-1/2- or 4-quart slow cooker, stir together chicken, undrained tomatoes, soup, and corn.
2. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. Sprinkle each serving with cheese. Makes 6 servings.
Makes: 6 servings
*Now, OF COURSE Keri did some things differently. First I omitted the can of tomatoes, because that would have been WAYYYYY too Tomato-y for The Hub.
Secondly, I actually didn’t cook mine in the crock pot this time around – I browned up the chicken in the bottom of a big pot, then added the soup, the corn, and 3/4 a soup can of milk to make up for the liquid lost from not adding the tomatoes, and let the whole thing cook through on the stove for 10 minutes or so. Then I served it up with shredded cheddar and tortilla chips.
And that may have been where I went wrong. Don’t misunderstand me, this was tasty. The Hub really dug it (but he ate a LOT of chips with it, kind of using it more as nacho cheese than a soup.) But even he said it could have been a bit thicker, and I am wondering if something about cooking the corn in the soup in the slow cooker for hours might allow starch to be released from the kernels that might thicken the chowder a bit more.
I will try this one again, for sure – but I guess I will follow the cooking instructions and see what the consistency is when cooked that way. (Geez, that’s no fun, now, is it?) 😉