Sunday, May 23, 2010

"Ultimate Chocolate Cupcakes"

Friday was Michael's dad's birthday. We went to his parents' house for dinner and it was our job to bring dessert. Michael's dad had made our choice of desserts easy because he had been talking about some recipes he had been wanting to try the week before. We chose Chocolate Cupcakes with ganache filling and creamy chocolate frosting. The recipe is kind of long and complicated so if you are interested in trying it out, it can be found in the May and June 2010 edition of Cook's Illustrated magazine.











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Wednesday, May 19, 2010

Chicken Fingers with a side of Tator Tots

Included among the many dishes and meals we constantly talk about making, are Chicken Fingers and Tator Tots. We finally got the chance today as we were both hungry for an early dinner and Michael had already picked up chicken breasts from the grocery store. We found a recipe on Cooks.com. The recipe calls for boiling the chicken breasts, but since the chicken we used was so thin, we skipped this step.





Ingredients
4 boneless chicken breasts
1 egg
1/4 box saltine crackers
1/2 c. cooking oil
Pepper & Italian seasoning

Directions
Boil chicken breasts in 2 quart pot (we skipped this because the chicken was thin and cooked very quickly!) Cut into strips and set aside. Beat egg in small bowl. Add dash of pepper and Italian seasoning (we added the pepper and seasoning to the crushed cracker crumbs instead of the egg mixture). Crush crackers completely in large mixing bowl.Heat oil in large frying pan. Dip chicken in egg mixture and press into cracker mixture. Brown the chicken on both sides in the pan.

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Saturday, May 15, 2010

Banana and Nutella Crepes

Ever since we shared a banana and nutella crepe in San Diego, we have been wanting to make our own crepes. Last night we were at Cost Plus when we stumbled upon a crepe mix called Classic Crepe by the Baker's Pantry. After a long night we felt like a midnight treat so we decided to try the crepe mix. We were surprised how quick and easy the crepes were to make. All we had to do was whisk together eggs and water and add the crepe mixed. Then, a portion of the batter is poured onto a greased pan where the pan is tilted around until the batter covers the surface area of the pan. After one side becomes golden brown it is flipped and cooked on the other side. After taking the crepe out of the pan, we spread the nutella, added some banana slices, wrapped up the crepe, and dusted with powder sugar. It turned out great, but next time we would like to try putting the nutella and banana on while the crepe is still in the pan so everything is hot by the time its on the plate.









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Thursday, May 13, 2010

Teriyaki Pineapple and Shrimp





To celebrate the end of the semester Becca and I decided to cook, now that we have some free time. Becca found this great recipe for teriyaki shrimp with pineapples on myrecipes.com. It's meant to be grilled shishkabob style, but we stir fried it and it turned out great. With edamame on the side, it's a quick and easy dinner for two.

All you have to do is sautee the onions, shrimp and pineapple in a pan with teriyaki sauce. We started with the oil and onions, then added the shrimp and teriyaki sauce after the onions started to brown. The sliced pineapple went in for the last 3 or 4 minutes with a little extra sauce. We cooked the edamame by putting it in boiling water for 4 minutes.



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