I haven't had a chance to post this super easy recipe until now. It comes to me by way of my sister-friend Deni, who is most awesome and also gave me the recipe for the Red Velvet Cupcakes! Deni made this for me one night about 10 years or so ago, before she really learned… Continue reading Easy Chicken Parmesan
I know it's been a long time since I've posted a recipe and I do apologize for that. It's been crazy in my life these past couple of months, filled with family emergencies, classes and tons of homework, and trips to comic conventions. Now that I'm semi-recuperated, I'm back to reading, editing, and hopefully posting… Continue reading Marbled Double Chocolate Cheesecake Squares
Do you know how to contain a grease fire? Most people don't. The picture below will show you what happens when a grease fire gets out of control. My oldest niece, who recently graduated from culinary school around the same time this fire happened (I know, it's hysterical), now knows what a grease fire… Continue reading Cooking Tips #8
If you don't know, I've been house-sitting all week for a friend of mine who had to go to Texas. However, her youngest son, who was supposed to house sit for someone else, has been here off and on throughout the week. On Wednesday, I wasn't expecting him when I came home from doing some… Continue reading Spaghetti with a Kick
And I don't have a recipe for you. I'm sorry. My life has been in upheaval lately and I haven't been cooking a lot. Not to mention the flood in my apartment the other day. I think Harold Camping's prediction was just a few days too early because between the tornadoes ravaging the Mid-West and… Continue reading Yes, It’s Friday
Today's tip is about onions, and that tip is a chilled onion won't make you cry. So chill your onion(s) before slicing and dicing them and that should help. Mangia!
Ever have your tomato sauce taste "tinny" or have that metallic taste to it? Yeah, we so understand. This is what happens when you cook tomato-based sauces in aluminum or any reactive metal pan/pot. Sometimes, even copper will have this effect. To fix that taste, however, add a dash or two of Balsamic vinegar. Other than… Continue reading Cooking Tips #6
Frying things – bread *just* before putting it into the oil, otherwise the breading will become gummy instead of crisp.
In honor of Umi's birthday today, I'm re-sharing the recipe for my chicken & cheese enchiladas because it's Umi's favorite dish. Although, rather than making that for her birthday dinner tonight, she's requested the Applebottom Pork Chops. Watch out, my dear enchiladas, you may have been replaced! Furthermore, yesterday was Cinco de Mayo, so this… Continue reading Enchiladas Revisited
Salting the water allows you to season the noodles beforehand because once they are boiled it's too late to season them. And here you thought it was to keep them from sticking together or the like. Not so. To do that, use oil.