More pics of the FUDGE! Here’s the recipe. It wasn’t too bad! Mostly challenging because it was my first time. I’m sure it only gets easier. My one piece of advice, pay attention to the thermometer! I bought a candy thermometer from Bed Bath and Beyond for $10.
Now for some food porn. I finally got around to making the Chocolate Chip Cookie Dough Fudge, and it’s AMAZING!!! I was so worried I had screwed it up not having a mixer, but I improvised and OMG YUM.
Source: pink-parsley.com
Tonight I made Moroccan chicken with kale and acorn squash (with a side of potatoes). Very happy with how it turned out! Picked up the recipe from Real Simple. I’ll add the link once I dig it up online.
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Ingredients
- 1 large acorn squash (about 2 pounds)—halved, seeded, and sliced 1/2 inch thick
- 3 tablespoons olive oil
- kosher salt and black pepper
- 4 6-ounce boneless, skinless chicken breasts
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cinnamon
- 1 bunch kale, thick stems removed and leaves torn (about 6 cups)
- 1 cup pitted prunes, halved
- 2 cloves garlic, chopped
Directions
- Heat oven to 450° F. On a large rimmed baking sheet, toss the squash with 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, turning once, until tender, 18 to 20 minutes.
- Meanwhile, heat 1 tablespoon of the remaining oil in a large skillet over medium heat. Season the chicken with the coriander, ginger, cinnamon, ½ teaspoon salt, and ¼ teaspoon pepper and cook until cooked through, 7 to 10 minutes per side. Transfer to a plate and tent loosely with aluminum foil to keep warm.
- Add the remaining tablespoon of oil to the skillet. Add the kale, prunes, and garlic; cover and cook, tossing occasionally, until the kale is tender, 5 to 7 minutes. Add the squash and toss to combine. Serve with the chicken.
Cookie Cups
Recipe here.
Cookie cups. I think I want cookie cups when I finish the marathon.
Source: restlessruminations
Allergies. Blegh.
Incredibly frustrated after my appt this morn with the allergy doctor. I’ll sum things up so that I don’t ramble on.
10 shots > bumps, bleeding, itching…
allergic to dogs (not terribly so, but still!)
turned in my food diary
fussed at for my diet (MY HEALTHY DIET MIGHT I ADD)
no more: salsa, red sauce, coffee, alcohol, chocolate, vinaigrettes, bbq sauce, pizza (wait, I eat well, I swear)
on top of the fried, fatty, spicy, acidic I had already cut out
I mean, how’s a girl supposed to eat this way!?
I was all like: But I’m ITALIAN and FROM THE SOUTH. HOW WILL I GO ON LIVING!?
:/
took away one med, added another, might add one more
I hate meds, so I’m going to buy this sort of amusingly-titled book:
and see if the food lover in me and my stomach can get along for at least a month.
excuse me while I go finish this coffee in my cup…
Big announcement: I (Rebecca) will be writing a Working Class Foodies cookbook for Gotham Books, a division of Penguin. I can’t tell you how excited I am for this opportunity and I can’t thank all of you - you viewers, bloggers, Facebook friends, rebloggers, and home cooks just like me - for your support over the past 20 months. This truly wouldn’t have happened without the enthusiasm of each and every one of you.
There’ll be a lot more info to come as things progress, so stay tuned and stay hungry.
AWESOME NEWS!!!!!!!!!!!!! SO. MANY. CONGRATS! And SOOOOO well deserved!!!!!!!
(via rebeccalando)
Source: wcfoodies
can’t wait to try out the melt shop (countdown to may 2nd has begun!)
not only do they have the classics, but they also have some delicious grilled cheeses like:
- fontina and goat cheese with roasted wild mushrooms and parsley pesto on whole wheat
- aged cheddar with maple glazed bacon on sourdough
- buttermilk-fried chicken with jalepeno jack cheese,red cabbage slaw, and melt sauce on country white
- open face artichoke with feta, parmesan, mozarella, and kalamata spread on country white.
YUM.
omg
Source: rosiesiman
