We have had some decently cold snaps here paired with 80 degree days. Kansas can’t seem to make up it’s mind and even our daylight hours have been affected by west coast fire smoke. I gave up the ghost and pulled out my garden. I was left with a glut of jalapenos and decided to try refrigerator pickled jalapenos.
I picked a decently rated recipe off of the internet that I had l the ingredients for and into the pot they went! This recipe was sugar, salt, garlic, vinegar, jalapenos, and onion.
Other than my family complaining about the warm vinegar smell, it was pretty easy peasy! I ended up with one quart jar of refrigerated jalapeno and onion pickles. My plan is to let them sit for a couple of weeks and then add to the top of nachos or pickles.
I’ll let you guys know how they turn out! Happy fall everyone!!
This last week was our last hurrah with Green Chef. We liked their environmentally friendly business models and it was super easy to make all the recipes. But they just didn’t knock our socks off on a regular basis flavor wise. And for what they ended up costing it just turned out to not bet a good fit for our family. The kids basically hated all of the dishes except for the burgers.
We gave it one last hurrah with the Japanese Fritters with veggies and rice. Basically rice with edamame and ginger, seasoned broccoli and cabbage fritters with siracha aoili.
I will have to say, this was a definite hit. It was savory and spicy but still fresh tasting. Both the hubby and I said we would most definitely do this again. For a meatless dinner it was very filling. And it looked very good plated up.
Next up in our food adventures is Home Chef. The recipes appear to be more kid friendly and more affordable. Our first week includes Spicy Crispy Boom Boom Shrimp….my mouth is watering!!
Our garden has dwindled down to just one jalapeno plant and one bell pepper plant. We are pretty satisfactorily neglecting both but they seem to be putting out a bumper crop. I filled this bowl in one picking.
We decided to make jalapeno poppers with this go around to see how hot they are. I am just going to slice them open and put in some seasoned cream cheese and wrap the whole situation in bacon. The hubby and I plan to bake half and air fry half to see what happens. We are in a ‘wing it’ kind of mood.
This week in Green Chef adventures was the Italian Sausage Puttanesca and spicy roasted broccoli. It plated up very well and looked great. But the results were mixed in my opinion.
The flavor was good and recipe was super easy. I loved the broccoli but I could have taken or left the pasta sauce. The hubby and I decided we don’t like olives and if we make this again we would keep the capers and leave off the olives. And then I don’t really care for sausage in the first place so its not my favorite. But the hubby really enjoyed the sausage.
It was a nice a change of pace and stretched my comfort zone. Which is exactly what I was looking for to shake up our mealtimes. I think we are going to do one more delivery from this company and then maybe try a different service.
Quarantine life is really starting to have an effect on me. I got a wild hair at 7 pm on a weeknight that I wanted to see if I could actually make cheesecake in my instant pot like I keep seeing on social media. I just so happened to have all the ingredients, so in the midst of bedtime preparation for the littles I pulled a recipe off the internet and got to work. It mixed up well and was super easy to get in the cooker.
What I didn’t expect was how “poofy” the cake was when I pulled it out of the cooker. I thought for sure I ruined it. The filling had over spilled and made a cheesy volcano. But I set it out to cool and walked away.
When I came back an hour later I noticed it had receded into something more resembling an actual cheesecake. We let it rest overnight in the fridge and then the family promptly DEVOURED the entire thing. The flavor was very good. I think I need to work on my filling texture and how much to fill the pan. We all voted that this was something we would do again.
PB didn’t much care for the filling and just liked the crust. But Jellybean had a ball experimenting with different toppings. He settled on caramel sauce as the best option. I can’t blame him!
As I usually am, I’m late to the quarantine meal deliver service party. I just got a wild hair to spice up our dinner time meals and on a whim I signed up for Green Chef when someone passed me their coupon code. I do a pretty good job mixing up the recipes I cook on a regular basis but I find myself wanting to try new things more now than ever.
Our first meal was rosemary roasted chicken with a kale, potato and fig “salad”. It was tasty but even more fun to stretch my culinary brain a bit. My husband and I both agreed the salad was a hit and would definitely make again. Maybe just not with figs.
I even did my best to plate the food in an appealing manner. I think it ended up pretty darn cute. The salad was even better the next day after the potatoes had absorbed the vinaigrette flavor. I think we may stick this out for a couple of months to see if we can put some new flavors and techniques into our routine.
We spent what we hope was a responsibly safe 4th of July with my parents. We kind of have made our own little “bubble” and see few people but each other up close and within breathing distance. Everyone in my family is getting really good at cleaning…even the littles. And we stayed up WAAAAY too late shooting big fireworks and chasing fireflies.
So Sunday morning, after the 4th of July, I found myself awake with PB with the rest of the house was snoozing. So PB and I raided the fridge to make breakfast. Being good hearty Midwestern folk I made a well rounded country breakfast. I turned leftover baked potato into hash browns, used up the last of the sausage gravy, cooked off some thick sliced bacon and fried a perfect medium egg in butter.
Caution….food porn ahead!! I had a particularly heinous and stressful day ahead of me while simultaneously having leftover homemade pizza dough in the fridge…
You guys, I made Parmesan garlic and egg breakfast pizzas. And ooooohh my did they taste amazing and everyone of the 600 calories!
I didn’t follow any recipe and just scrounged ingredient from my fridge. I made four mini pizza crusts and seasoned them with butter and garlic salt. I then slathered on some Parmesan garlic pasta sauce and topped that with mozzarella and Parmesan cheese. And to top it all off I cracked a large egg on each pizza and put in a 400 degree oven. They took about 12-13 in to get the eggs cooked but yet still soft.
Two of the eggs slid because my pan was not level. So lessons for next time! I think I might make the crust have ridges or perhaps use my better stainless steel pizza pan to keep things tidy. Never mind how they look….they looked delicious and we devoured them! this one is for sure will do again!!
The dough came together nicely. I managed to make more reasonably sized dinner rolls that were almost all the same size. The batch made 15 rolls and they raised nicely. I think I need to space them a little better during their second proofing.
The rolls taste and texture were a VAST improvement form my first try. This recipe is definitely a keeper. I printed it and put it inside my bread machine cookbook. My family quickly gobbled these with a bit of butter and peach jam.
Happy Thanksgiving to all my American friends. May your pants be stretchy, your wine glass full and your family be well behaved. I’m helping my dad cook this year while my mom chases the tiny humans. I feel like we both scored a win with this deal. No knitting content today as I’m off to start peeling potatoes and mixing up stuffing ingredients.