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Monthly Archives: December 2011

Buffalo Chicken Soft Tacos

I often roam around the internet (especially pinterest) looking at other people’s ideas for food, then adapting them to my own taste. I found a recipe for crockpot buffalo chicken sandwiches using bottled buffalo sauce, and this is what it looked like when I got done with it.

It’s important to note how I feel about bottled buffalo sauce, and that is summed up in one word, “No.”  My personal choice on hot sauce is simple.

You might notice that the above bottle is a 32 oz bottle and it’s half empty. Anyway!

I got a regular pack of boneless, skinless chicken breasts and tossed them straight into the crockpot with 3/4 cup of Louisiana Hot Sauce and let it cook on low for about six hours.  When it’s done, you can mash it with a spoon and it’ll break apart into a lovely barbecue style sort of meat.  At this point, I added about 1/4 cup more hot sauce and let it simmer for another few minutes.  Add two tablespoons of butter to smooth out the taste.  I do not need that much more fat added to my life, so I used fat free spray butter.

I topped it with chopped Romaine lettuce, diced tomato, diced avocado, shredded cheese and just a little dot of Bleu cheese dressing (see…this is where I used that extra fat).


Be the change. – Non-food related, btw.

I’ve always heard the saying, “Be the change  you want to see in the world.”  And really, who hasn’t?  It wasn’t something I actually believed happened.  It’s not that I didn’t try, it’s just something that always seemed to not work out. I see issues in the world, and there are so many needs that sometimes it feels like they can’t possibly all be addressed.

In the spirit of having something addressed, I desperately wanted to believe that something good would happen when I notified a local non-profit of a need. I’ve never been well-off, but I tried to do things as I could for the children’s home, but I was laid off in January and due to some weird circumstances that have all smashed together to form the perfect storm, I don’t have a job yet. I submitted the needs in November and was just hoping to get some interest…even just minor interest in the cause. I was so surprised when the people interested in it went from one…to three…to eleven.  Causeway, the local non-profit, let me know that they’d had a meeting with the children’s home about their needs, and I was excited to the point of tears.  Then, today, after a day of being in a grocery store full of people who were smiling and wishing strangers a merry Christmas, I saw

CausewayCauseway @Causeway

We’ve had our first cause addressed on the site! For pics and results, check out our blog post: #CHAcause

on Twitter.

There are people who are the change they want to see in the world. When these people manage to get together, it’s amazing what they can do. I am so grateful for these people.

Never give up on changing something you believe in.  Never give up on finding people who believe in the same thing you do.  Be the change you want to see in the world.

So, bagels!

I made bagels.  I’m not even going to pretend that I made up a recipe for this. After a great deal of research, I used the recipe from Smitten Kitchen.  She has fabulous notes and the recipe came out so well, much like the rest of her recipes.  I mainly just wanted to brag and show off my pretty carb production.

Peer Pressure – Dessert Sushi to order


I was ordered to make dessert sushi under duress.  So, that’s what I did.  I was actually only ordered to make one type, but because it made the little gerbils in my brain start running faster, I ended up with three types. This one is going to be a little odd, because there aren’t any exact measurements except for the chocolate mousse.  A lot of it will depend on how the rice krispies are rolled out and how frisky you feel with filling, so instead of using an ingredients list, I’m going with a supplies list.

-Rice Krispies


-Non-stick butter flavored spray

-Wax paper


-Cream cheese


-A melted chocolate bar (I used Cadbury’s Dairy Milk Chocolate.)

-Strawberry fruit rolls

-Colored sugar sprinkles


1. My version of Sekisui’s dessert sushi – Rice krispie treats rolled up with a banana in the center, topped with chocolate mousse and a strawberry slice.

Roll the warm rice krispie treats out on a greased wax paper (I used Crisco butter spray).  Cut them into a rectangle and lay the banana on one of the wider ends and use the wax paper to roll it up and chill it for at least thirty minutes.

Whip a cup of heavy cream until it starts to foam, then beat in 1/2 cup of a melted Cadbury bar until the mixture is fluffy. Take the roll out and slice it, dollop a bit of mousse on the top of each one, and drop on a slice of strawberry.


2.  S’mores dessert sushi –

Roll out the rice krispies the same way and top one end with mini-marshmallows. I had to stick mine under the broiler to toast them because I haven’t gotten my torch for Christmas yet, but I would advise torching.  Brush with a tiny bit of melted chocolate bar, then use the buttered wax paper to roll them up and let them chill at least thirty minutes as well. After I took mine out, I sprinkled them with colored sugar for “roe”, as actual caviar would probably be disgusting.  Slice and drizzle with caramel sauce.


#3.  Strawberry dessert sushi-

This is my favorite, but by far the messiest.

Before you roll out your rice krispies, lay some sort of strawberry fruit rolls down, then roll out the rice krispies over the fruit rolls.  Cube cream cheese and strawberries on one end and roll it up, refrigerate.

I had no leftovers, and even the one year old said, “Mmmmmm.”

How I messed up Red Velvet and still won.

I had this plan to make Red Velvet cupcakes this week.  I took it for granted that I had all the ingredients, which was probably pretty silly on my part. The recipe I was making made 16 to 20 cupcakes, and I didn’t really want that many, so I decided to half it.  I promptly forgot this.  See!  I have all the makings for a disaster! It’s the perfect storm!

So, with this recipe, I created the Chocolate Mistake cupcakes.

1 stick of butter, room temperature

1 cup granulated sugar

1 egg

2 tbsp cocoa powder

1 tsp salt

1/4 tsp baking soda

1/2 tsp vinegar (that was also a mistake)

Bake for about 20 minutes at 350 degrees.


As a person who isn’t a fan of chocolate, I found these to be reasonably delightful. Not too sweet, and very soft.  They had a slightly crispy crust on them that was sort of like angel food, which I love.  I swirled a little pre-made cream cheese frosting on them, topped them with sprinkles and that was that!

Testing a Theory – Asian Chicken Soft Tacos

So, I had a theory that I could make these pretty well.  I was right…for the most part.

Chicken Marinade for two boneless skinless breasts:

1/4 cup soy sauce

1 tbsp sesame oil

1/8 cup teriyaki sauce

2 tbsp Sriracha Hot Sauce

juice of one lime

– Note:  I was not happy with the amount of heat for me. Next time, I’m going to throw in some crushed red pepper flakes.

Cube chicken and mix with the marinade ingredients in a quart storage bag and marinate in the refrigerator overnight.


Asian slaw:

1 cup white cabbage

1 cup napa cabbage

1 cup purple cabbage

1/2 cup thinly sliced green pepper

1/4 cup shredded carrot (You’ll notice no carrots in the pictures. I was out.)

1/4 cup finely chopped cilantro

1/4 cup peanut butter

1/4 cup rice wine vinegar

2 tbsp sesame oil

2 tbsp soy sauce

juice of one lime

– Same note:  Not quite spicy enough for me. Next time, maybe the red pepper flakes and some thinly sliced onion

Just cut and toss. Easy stuff.

Heat a pan on the stove and toss the chicken in after it’s heated well so you can get a bit of a sear and some caramelization going on.

I used medium sized flour tortillas, but my plan is to use the mini ones for these because they are so filling!

Spicy plan.

I had a thought while I was trying to take a nap.  It woke me up, actually.  One of my goals for this blog is to give everybody a new understanding of how to use food and how to cook.  It’s sort of a simple process, it’s just figuring out where things go, really.

One of the things I used to do as a kid was sniff all the spices and herbs, then think of which food memory they inspired. Now, when I think of what I want something to taste like, I can think of what they all smell like, and which would fit into the recipe.

My plan is to do blog posts on different spices.  Not constantly of course, but just here and there.  Touch on country of origin, history, and uses. I’m a big geek like that.