Wednesday, February 24, 2016

Thai Chicken Salads

Taste the rainbow.
Wow. I'm obsessed with this salad. No exaggeration. I adore thai food, especially the peanut sauces. Just the flavor combinations of tangy chili sauce, peanuts, and zingy cilantro? Ahhhh. So good.

Also, friends, this makes a LOT of salad. I was overexcited when I made it. But it's okay because YUM. And it's perfect because it's light and fresh and healthy and spring break is coming up.

It's not really the best thing to emotionally eat while you sob over Grey's Anatomy (I'm in season 8 now, but it literally doesn't matter because every season is life-ruining), but I like to think it's brain food and will help you power through midterms. Because exams suck. But, I'm rooting for you. Come over and study and eat salad with me, please.

Thai Chicken Salads
1 lb chicken, cooked and cubed (I recommend using the little tenderloins Publix sells. so good and they cook fast)
1 head green cabbage, shredded
1/2 head purple cabbage, shredded
1/2 cup shredded carrot
1 red bell pepper, cut into sticks
2/3 cup soybeans (I used frozen ones that I thawed out)
3 green onions, sliced
1/4 cup fresh cilantro, chopped roughly
1/2 cup peanuts, chopped (use salted peanuts)

1 cup thai chili sauce
1/3 cup peanut butter
2 tbsp soy sauce
1/4 cup coconut milk (full fat)
1 tsp ginger, grated

  1. Combine all the vegetables and peanuts in a large bowl (I mean LARGE, this is a HUGE amount of salad).
  2. For the dressing, combine all ingredients in a medium bowl. Blend by hand until they come together (this may take a bit).
  3. Top salad with dressing to taste. Enjoy!

Sunday, February 14, 2016

Valentine's Milkshakes

I made you a milkshake to share with your love today. This milkshake celebrates the fine partnership (much like your own, I'm sure) between coffee and doughnuts.

It's sweet. Really sweet. Like young love. Which means this little champagne flute is a great size to share with your sweetheart. Celebrate your overflowing love by sharing a milkshake. It's a good idea. And less work than a steak dinner.

Coffee & Doughnuts Milkshake
1 cup coffee ice cream
1/2 cup milk
3 mini cinnamon doughnuts (I used Entenmann's), plus one per serving, for garnish
cinnamon sugar (stir together equal parts)
milk (to use to rim the glasses)
whipped cream

  1. Blend together the milk, ice cream, and 3 doughnuts together until creamy.
  2. Dip the glasses in the milk and then the cinnamon sugar.
  3. Pour in the shake, then top with a doughnut and whipped cream. Add a straw if you want, then share with someone you love.

Wednesday, February 10, 2016

Smore Stuffed Baked Apples

Oh my gosh you guys. These apples. I can't even tell you how good they are. These are baked apples filled with buttery graham cracker crumbs, dark chocolate, and topped with toasted marshmallows, whipped cream and vanilla ice cream. Wowwwww. Love.

And I mean, they're made of apple, so they're healthy, right? I feel like they count. You agree? Okay, perfect. This is why we're friends.

The gooey marshmallows. I can't.
Also, does anyone else have a weird obsession with Diners Drive-ins and Dives? Because, um....I sort of do. Not because of Guy Fieri, because, well, he's....not my fave. But the concept of the show? 10/10.

Guys, make these. These are the type of dessert you make for other people. That's what I did. Share it. Love it. Let's be honest, you're probably only going to eat half of one anyway. They're really rich. But wow.

S'more Baked Apples
6 big apples (I used Fuji)
8 graham crackers
1 stick salted butter, melted
1 bar dark chocolate (I used Hershey's because yum)
9 jumbo marshmallows, cut in half horizontally
whipped cream
vanilla ice cream
caramel sauce
chocolate syrup
  1. Core each apple. I did this by carefully cutting a circle around the stem, then spooning out the rest of the core, leaving the bottom of each apple intact.
  2. Crush the graham crackers into a fine crumb, resembling sand but a few bigger crumbles are okay. Stir in the melted butter. Spoon into each apple, filling about halfway.
  3. Add a few squares of chocolate to each apple, so there is only a little room at the top.
  4. Bake at 400 degrees for 35 minutes.
  5. Take the apples out of the oven and top each with three marshmallow halves. Put under the broiler for about 2 minutes, keeping an eye on the marshmallows so they don't burn.
  6. Remove from the oven, and while warm top with whipped cream and vanilla ice cream to taste. Drizzle with the caramel and chocolate syrup. Sprinkle on any extra graham cracker filling and chopped extra chocolate. Enjoy!

Sunday, February 7, 2016

Superbowl Burgers!

So. The Superbowl is happening. To be honest, I didn't even know it was this weekend until like Thursday. I certainly don't know who's playing. All that aside, this burger has some great stuff, and if we're all being honest, I'm pretty sure food is the best part of a Superbowl party. So make these.

What's that in there? Thanks for asking. It's southwest flavored butter. Where did this idea come from? Well.....I've been watching a lot of Diners Drive-Ins & Dives lately. It's always on while I'm making dinner. Turns out there's a restaurant somewhere out there that makes burgers stuffed with butter. I thought this seemed cool, and decided to give it a southwest twist. So I flavored the butter and topped them with queso, crushed tortilla chips, and guacamole. What could be wrong with that?

I highly recommend these for game day. Or any other day, to be honest.

Southwest Butter Burgers
hamburger buns
1 lb ground beef
tortilla chips, crushed
I used How Sweet's recipe, which is here
use my recipe, and add about 1/2 cup black beans (canned)
southwest butter
1 stick salted butter, softened
1/2 tsp chili powder
1/4 cup fresh cilantro, minced
1 clove garlic, minced
juice of 1/2 a lime

  1. Using a fork, mash the other ingredients into the butter. Remove about 3/4 from the bowl, place onto plastic wrap. Gently roll into a log shape, then put into fridge. The rest can remain in the bowl at room temperature.
  2. Make the queso and guac.
  3. Shape the patties. Form a well in the center of each. Slice a medallion from the chilled butter log, and place in the well, like in the picture above. Reform the patty around the butter.
  4. Heat a pan over medium heat. Spread southwest butter on either half of a bun. Toast butter side down for about a minute or two, until the bun is toasted to your liking, then remove.
  5. Add the patties to the pan, cook about 5 minutes on the first side, flip, then 3 minutes on the second. Place on the bun.
  6. Top with queso, then guacamole. Crush some tortilla chips, then add to the top of the burger. Close the bun and enjoy.

Wednesday, February 3, 2016

Buffalo Chicken Nachos

This happened. Nachos. Praise.

Basically, 90% of my recipe ideas lately involve re-imagining foods as other food. For example, here we have chicken wings masquerading as nachos. It's a great disguise.

Does going to the grocery store make anyone else feel, like, really adult? It just makes me feel so much like I have my life together. It's great. But then, also, having a fridge full of leftovers and no ingredients makes me weirdly happy? Like productive, I guess. It's like, hey, look, I cooked all my stuff, now I have food that's actually prepared. Go me.

Anyway, these nachos are a product of my habit of taking over others' kitchens. It's fun.

Buffalo Chicken Nachos
about 2/3 a bag of tortilla chips
1 lb chicken (I used the little tenders that Publix sells so they'd cook quicker)
1/4 tsp salt
1/4 tsp pepper
1/4 tsp red pepper
1/4 tsp garlic powder
1/4 tsp onion powder
3 tbsp margarine
9 tbsp hot sauce (I used Crystal, which I know isn't technically buffalo.....)
8 oz cream cheese
3 tbsp sour cream
1/4 cup mozzarella, shredded
3 green onions, chopped
ranch dressing

  1. Mix together the seasonings, then sprinkle on both sides of the chicken. Add the chicken to a pan over medium heat, then cook, flipping once, until white all the way through. With the tenders it took about 3 minutes per side. 
  2. Chop the chicken while still warm, then add to a bowl with the margarine and 4 tbsp of the hot sauce. Stir together until the chicken is coated.
  3. In a separate bowl, add the cream cheese, sour cream, and remaining hot sauce. Blend using a hand mixer until homogeneous.
  4. Spread the chips out on a baking sheet. Drop the cream cheese mixture on the chips, spreading it as best you can. Scatter the chicken and cheese on top.
  5. Place nachos in the oven under the broiler for a couple minutes. Keep an eye on it. You just want the cheese to melt, don't let the chips burn.
  6. Drizzle the ranch on top and scatter the green onions. Enjoy!