Last weekend at the grocery store, I bought two zucchinis so I could try out those zucchini fries I posted about earlier in the week.
Then, on Sunday, our Bishop’s wife brought in zucchinis from the ward garden. I decided to take one, I couldn’t pass up the freeness quality. The one I chose could have been a prize-winning zucchini because of how huge it was.
Needless to say, we have eaten a lot of zucchini this week. Zucchini bread, zucchini muffins, zucchini fries, plain zucchini, and zucchini fries again (different recipe this time).
I’m kind of zucchinied out but proud that we could eat three in one week.
https://katiederrick.com/wp-content/uploads/2015/12/logo.png00Katiehttps://katiederrick.com/wp-content/uploads/2015/12/logo.pngKatie2011-08-12 08:55:142011-08-12 08:55:14Outa Control
As I expressed in my last post, Pinterest is basically taking over and changing my life. And yes, that’s a bit exaggerative, but it really is somewhat true! It’s made me want to get my house in order, do my whole baby room DIY, and make more dinners for T.J. and I.
I found a couple of things on there that I wanted to try out, so I finally did today. We had BBQ Chicken, cuscus, zucchini fries, and a fruit salad. (For the recipes to the chicken and zucchini fries, just click on the links.) But let me just say that this chicken recipe is the EASIEST recipe ever. I just threw everything in the crock-pot before work, including my frozen chicken, and it was ready for us to eat by 5:30. Oh, and a tip for the fries. I think they would be better with bread crumbs rather than a shake and bake mix.
https://katiederrick.com/wp-content/uploads/2015/12/logo.png00Katiehttps://katiederrick.com/wp-content/uploads/2015/12/logo.pngKatie2011-08-08 18:42:052011-08-08 18:42:05Dinner for Two, Thanks to Pinterest
Last night I was in serious need of Skyline chili. But it was already 8 pm and too late to make my homemade edition. So, I thought… Why not just use a can of chili that I have on hand, add some extra spices to make it taste more like Skyline (e.g. cinnamon), throw it on top of some spaghetti and add a touch of shredded cheese.
It was going to be the best meal…
…Until I tasted it and for some reason, the chili just didn’t work with the spaghetti. It was like there was extra grease in it or something. I don’t know. It was just slimy and weird and so disappointing. Plus, I didn’t have oyster crackers. Double disappointing.
I neeeeed REAL Skyline. PLEASE someone send me a can from home!!!
I brought home the leftover aerated Hershey Kisses for T.J. tonight. I thought he’d love them because he loves anything Hershey’s and because I love them… they melt in your mouth!
I used my bread maker for the first time today. I always forget to get the certain ingredients (such as bread flour) at the grocery store, so today I decided, who cares… I’m using all-purpose. It still turned out great, the edges were a little dry, so maybe the bread flour would make it softer.
Anyway, doesn’t it look delicious? I made a small loaf of cinnamon-swirled bread and couldn’t stop looking in the little window to watch the bread machine work its magic.
https://katiederrick.com/wp-content/uploads/2015/12/logo.png00Katiehttps://katiederrick.com/wp-content/uploads/2015/12/logo.pngKatie2011-07-13 19:58:362011-07-13 19:58:36Bread Maker, Bread Maker, make me some bread!
(Don’t you love Jerry’s “Chicken of the Sea” bit?)
At church yesterday, I kept smelling tuna. To most people, that smell probably doesn’t sound delightful unless you’re about to eat a tuna fish sandwich, and even then it’s not the best. But man, it was like I was smelling kettle corn or chocolate. I couldn’t stop thinking about it through the rest of the meetings, so I decided we would have tuna sandwiches after church.
Usually, I boil and chop a couple of eggs, mix it with a can of tuna, some relish, mayo, and shredded cheese, then grill it on bread for a couple of minutes, but I wanted to switch it up this time. So, I found a recipe online, accidentally added too much milk so I had to modify the ingredients a bit. The end result was delicious and satisfied my tuna craving.
Ingredients
2 cans of tuna
1/2-3/4 cup milk (start with 1/2 and add more if it’s too thick)
3 eggs
salt, pepper, onion powder to taste
handful of shredded cheddar cheese
3 pieces of bread (chop in food processor)
Directions
Mix all ingredients. Scoop out 8 patties with spoon or ice-cream scooper. Place on greased cookie sheet. Bake 10 minutes at 350 degrees, turn over and bake five more minutes. Place baked patties on toasted hamburger buns. Top with veggies and relish.
https://katiederrick.com/wp-content/uploads/2015/12/logo.png00Katiehttps://katiederrick.com/wp-content/uploads/2015/12/logo.pngKatie2011-07-11 16:36:222011-07-11 16:36:52{Chicken of the Sea} Patty Sandwiches
T.J. and I really like a few cooking shows on the Food Network, one of which is called Chopped. We are amazed how competitors can create beautiful and innovative meals using the strangest ingredients. We like to pretend we are the chefs who have to come up with our own recipe, but usually we just end up getting a bowl of cereal instead.
Well, tonight we didn’t have to pretend any longer! I wanted to make a healthy dinner using the ingredients we had on hand. So, I found a recipe in one of my cookbooks but, because we didn’t have all of the ingredients, I decided to take a risk and try to substitute and modify. The end result was delicious and SO easy. Make it tomorrow night for your family (makes 3-4 servings)!
1 tablespoon olive oil
1 cup frozen, chopped, precooked chicken (This is how I buy my chicken now because I’m paranoid my chicken won’t cook all the way. But you can can use chicken breasts and cook them it a little longer)
1 cup frozen stir-fry veggie mix
1 cup egg noodles
14 oz (1 can) of chicken broth
1 package of dry onion soup
1/4 cup water
In large skillet, heat oil on medium high. Add remaining ingredients and stir occasionally until boiling. Then cover for 8-10 minutes until thickened. If mixture is still runny, add a tablespoon of cornstarch (first mix with a tsp of water). Eat up!
A teenager in my boss’s congregation makes these lil’ miracles of cake for people and gave one to Wendy. Then Wendy gave some to us, the students. I’m usually not much of a flan fan (Haha, flan fan), but mixing it with this ultra moist chocolate cake and a touch of dulce de leche, it really takes the award for one of the most delicious desserts I have ever eaten.
So, hopefully I’ll have a picnic this weekend to bring this delightful treat to and maybe, just maybe, you’ll get a slice.
Guys, you need to stop whatever else you’re doing and read the this recipe, then either make it for yourself or make it for me, your hungry little pregnant friend.
In our office, we have “Treat Tuesday” and last night I was really in the mood to bake. But I know baked goods can really pack on the pounds during my pregnancy, so I decided to make something and bring it to work instead. So, I found a recipe for homemade strawberry cupcakes, whipped up a batch (yes, I even pureed fresh strawberries), tried to frost them (although I’m a very bad froster), and brought them into work today. Oh, and bonus, they’re festive for 4th of July
You should make them for your 4th of July picnic this weekend (recipe yields 12):
Ingredients
2/3 cup whole fresh or frozen strawberries, thawed
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon coarse salt
1/4 cup whole milk, room temperature
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature
Directions
Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.
In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.
{I just made some buttercream frosting for the top, but I think cream cheese frosting would be delightful.}
You might remember a post a couple weeks back announcing the Relief Society Activity at our place, it was a recipe exchange and boy, the food was incredible. They put some of the photos from the activity on the RS blog, so I snagged them. If you want the recipes to any of these delicious items, check out my RS blog. I think they’re posting the recipes soon.
