In the Kitchen, NaBloPoMo, No Buy Month, Photos

Crispy dill chicken

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Supper, straight out of the oven.

Take a peak on the inside of the stuffed chicken! Gorg.

This supper was incredible. It was also surprisingly easy to make. We all know everyone loves an easy recipe in the kitchen, especially when you’re cooking on a week night.

I knew I wanted to make some crispy chicken and I didn’t have any breadcrumbs on hand so I improvised with premium plus crackers. I used 9 in total, but I think 6 would have been sufficient.

How did I create this easy supper? Let’s see below (psst it’s also posted in the recipe section here)

  1. Pound out the chicken breasts until flat.
  2. Spread a mixture of low fat philadelphia cream cheese and dill (I use the squeeze tube, nothing fresh or in a jar)
  3. Roll up your chicken breast and cheese mixture and secure with toothpicks where needed.
  4. Whisk one egg in a separate bowl, and dip the outside of your chicken into the egg.
  5. Mash 6 crackers together until they’re crumbly and once dipped in the egg, dip into the crumbs.
  6. Bake your chicken in the oven on 350º until thoroughly cooked.

Soooo easy, so fast, and definitely a keeper. I’ll be making this one again.

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Daily, In the Kitchen, Photos

What did I do wrong?

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I was in the mood to cook a feast last night and I ended up making chicken pot pie (recipe grabbed from a Campbells cook book that I’ll actually post up soon) and apple crisp for dessert.

I have no idea what I did wrong when I was following Kristin’s recipe. Her’s looks so … crispy.

Where as mine ended up being very wet. I’m not giving up just yet as it’s one of the better apple crisps I have tasted in ages. I just wish it would’ve been crispier. I thought it was because we have an older style oven in the apartment, so I cooked it 10 minutes longer than the recipe called for. It still looked wet — I ended up cooking the darn thing twice as long (a whole hour). Which resulted in soggy apples. But whatever, it’s good in my mouth.

Kristin’s Crispy Apple Crisp:

Nancy’s Soggy Apple Soggster:

Notice the nice burn crusty marks and soggy oats.

Anyone know why it wasn’t as crispy though? Help appreciated!

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In the Kitchen, Photos

Teriyaki no more

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I wish I had of taken a photo of my supper the other night. Instead I had to take a quick photo in a tiny bowl that I had at work just this past week. Mmm leftovers.

Picture this: A pasta bake sorta stir fry that has some Teriyaki sauce in it. Let’s make it photo-friendly with a lunchtime photo here, shall we?

I usually make my stir fry with Teriyaki sauce, pour some into your stiry fry (as much as you’d think you will need if you were ONLY using this).

Then I decided to get creative and splash in a few more ingredients, because I wasn’t really feelin’ the teriyaki that day.

  • A squeeze (I have a ‘tube’ of garlic in the fridge) of garlic… I have no idea how much it really equals out to. I’d say it was like 1/2 a teaspoon.
  • Dash of soy sauce – not too much because who knows if teriyaki and soy sauce really does go together. Don’t want to ruin the whole thing you know?
  • Dash of sesame oil, because I seemed to remember that I mixed either (sesame oil + teriyaki) or (sesame oil + soya sauce)
  • Worcestershire sauce. I don’t know how much to put in (I put in WAY too much) but it was still kind of tasty.
  • Splash of lemon juice (doesn’t everything taste a bit better with lemon juice)

Holy moses let me tell you. You need to make this. It was divine, so delish. While the boyf and I were chompin down on our dinner I told him to guess what I put in it. Of course he’s going to say he doesn’t know since he probably new it was one of my testing concoctions. I said Teriyaki and he’s all “It doesn’t taste like teriyaki at all.” Honestly folks? It just tastes like something you’d get at a restaurant, so many flavors in your mouth, but it blended so well together. I don’t think I could pick out the ingredients if I didn’t make it. I honestly couldn’t taste it and say “hey, there’s garlic, or lemon juice in this” I added chicken, mushrooms, carrots, broccoli, cauliflower, and green pepper. Mmm. Served on a nice bed of basmati rice.

I’m going to make this again soon, because it was that good. I’ll take a photo of it and post it on my recipe page. I’ll let you know when it’s up!

Also, I wanted to tell you all that it’s my puppy’s first birthday today! Alfie P. McDogg is one year old today. I think he deserves a trip to the pet store to get a treat, don’t you think?

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