When I started this post, it was about 11:50PM on Monday, May 16, 2011. What's really ironic about that is that the first post on "What's Cookin" was posted at around 8AM on Friday, May 16, 2008. Happy third birthday little blog!
I really didn't think this blog would take off. It started mostly as a way to compensate for living so far away from my dear friend Laurie. She and I were seventh grade locker partners, and then when we were both new moms (to girls born four days apart) we were neighbors and on our daily walks together I would invariably ask what she was making for dinner. So I started this little blog, to ask everyone out there what they were making for dinner.
And it never really took off in the same way that I had envisioned it would. But I loved it. I loved trying new things and sharing them with my friends. And I got just enough comments and compliments to fuel my fire and keep me going through the times when I wondered if anyone was still listening.
I am not an amazing cook. Just a mom, trying to feed her kids things that are good, and good for them. And when I started this process I am not even sure I really loved to cook. I didn't mind it, but it certainly wasn't a passion. But now....it kind of is. I love trying new things, and most of all, I love making people smile, and the best way I can do that is to plop a tasty meal in front of them.
Anyway, this is all a long way of saying that I am shutting down "itwasamazing". But....don't fear, I've been in the works of creating something better -- well, if not better in theory at least better looking :) Kayla, over at FrecklesinApril was kind enough to put together a redesign for my blog, and with that it has a new name, Lemon Glaze. I like lemons, I like glaze, and mostly I wanted yellow in my color scheme, so it worked : ) (and also almost ever other single bingle blog name I tried was taken :).
Anyway. I will certainly leave this blog up and if anyone wants to throw recipes up on here they are more than welcome. But I will be doing my posting over on lemonglaze.
Thanks for three good years and hundreds of good recipes!
I promise, you will want to come visit lemonglaze. It's so much prettier! Oh and also my finest recipe I have ever made is over there, these delicious Liege Waffles....they. were. amazing.
Monday, May 16, 2011
Friday, April 22, 2011
Teriyaki and pineapple chicken
Teriyaki and Pineapple Chicken
(recipe from allrecipes.com)
recipe image
Rated: rating
Submitted By: HEZZZ1223
Photo By: blahs4life
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Ready In: 40 Minutes
Servings: 8
"Bell peppers, pineapple, mushrooms, and chicken combine to make a hearty main dish that also tastes great as leftovers."
Ingredients:
2 tablespoons vegetable oil
1 pound skinless, boneless chicken
breasts, cut into cubes
1 green bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 red bell pepper, sliced thin
1 1/4 cups sliced fresh mushrooms
1 onion, chopped
1 cup teriyaki sauce
1 (8 ounce) can pineapple chunks,
undrained
1 teaspoon garlic powder
1 teaspoon crushed red pepper
1/4 cup all-purpose flour
Directions:
1. Heat the oil in a wok or large skillet over medium-high heat. Cook the chicken until no longer pink in the center and the juices run clear, 7 to 10 minutes.
2. Place the green bell pepper, yellow bell pepper, red bell pepper, mushrooms, onion, teriyaki sauce, pineapple chunks with the juice, garlic powder, and crushed red pepper into the wok, and turn the heat to medium. Bring to a simmer, stir in the flour, and continue simmering 15 minutes until thick.
I give this 4 stars. It was so yummy! we served it over rice,but you could have it in a pita too. i did make a few adjustments. i only put like 1/2tsp red pepper in and it was still a little hot, normally it would have been perfect temperature but for a nursing mom it was a little hotter than i would have liked. second i reduced the flour to like 1/8 of a cup or so, i just added it until it looked thick enough, but having it over rice i wanted the sauce a little thinner. and i left out the yellow pepper, but that's just cuz i didn't have one. and i did saute the vegi's but next time i will just do it like they said because they were a little overdone.
(recipe from allrecipes.com)
recipe image
Rated: rating
Submitted By: HEZZZ1223
Photo By: blahs4life
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Ready In: 40 Minutes
Servings: 8
"Bell peppers, pineapple, mushrooms, and chicken combine to make a hearty main dish that also tastes great as leftovers."
Ingredients:
2 tablespoons vegetable oil
1 pound skinless, boneless chicken
breasts, cut into cubes
1 green bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 red bell pepper, sliced thin
1 1/4 cups sliced fresh mushrooms
1 onion, chopped
1 cup teriyaki sauce
1 (8 ounce) can pineapple chunks,
undrained
1 teaspoon garlic powder
1 teaspoon crushed red pepper
1/4 cup all-purpose flour
Directions:
1. Heat the oil in a wok or large skillet over medium-high heat. Cook the chicken until no longer pink in the center and the juices run clear, 7 to 10 minutes.
2. Place the green bell pepper, yellow bell pepper, red bell pepper, mushrooms, onion, teriyaki sauce, pineapple chunks with the juice, garlic powder, and crushed red pepper into the wok, and turn the heat to medium. Bring to a simmer, stir in the flour, and continue simmering 15 minutes until thick.
I give this 4 stars. It was so yummy! we served it over rice,but you could have it in a pita too. i did make a few adjustments. i only put like 1/2tsp red pepper in and it was still a little hot, normally it would have been perfect temperature but for a nursing mom it was a little hotter than i would have liked. second i reduced the flour to like 1/8 of a cup or so, i just added it until it looked thick enough, but having it over rice i wanted the sauce a little thinner. and i left out the yellow pepper, but that's just cuz i didn't have one. and i did saute the vegi's but next time i will just do it like they said because they were a little overdone.
Monday, April 18, 2011
"Give me an orange, Julius!"
That's how it all started back in 1926. Julius Reed had a succesful Orange Juice stand (shop?) in LA, but OJ made his friends tummy hurt, so his friend (who incidentally was also his real estate broker) figured out how to reduce the acidity in the juice, making the juice creamier, frothier, and better. Business quintupled overnight, and people would come and say "Give me an orange, Julius". And thus the Orange Julius was born, and the world is a better place because of it. I kind of forget about Orange Juiluses every once in a while, but Gwen has had a raging fever all day and we needed a treat for family night, so....ta da! There are approximately ten trillion different ways to make an Orange Julius, and here's one of them that's really tasty!
Orange Julius
1- 6oz can frozen orange juice concentrate (hint: orange juice concentrate comes in 12 oz cans, so double this recipe or only use half the can)
1 cup milk
1 cup water
1 tsp vanilla
1/4 cup sugar
10 to 20 ice cubes (I kind of like it heavy on the ice cubes)
Blend in blender and enjoy!
* I'd say if you are making it for four people to do the half recipe, any more than that do the full can of concentrate and double the remaining ingredients. Enjoy!
Feta Stuffed Turkey Burgers
Feta Stuffed Turkey Burgers
Adapted from allrecipes.com1 pound ground turkey
1 cup crumbled feta cheese
1/2 cup kalamata olives, pitted and sliced (I used 1/2 cup regular back olives)
1/8 cup pine nuts (or more, or if you don't have them- omit!)
2 teaspoons dried oregano
ground black pepper to taste
1/2 teaspoon garlic powder (optional)
1/8-1/4 cup vegetable or chicken broth (or in desperate times, olive juice from the can of olives)
1. Preheat the grill for medium high heat (or plug in ye olde George Foreman)
2. In a large bowl, combine turkey, feta cheese, olives, pine nuts, oregano, garlic, and pepper and liquid of choice. Mix together and form in to patties.
3. Lightly oil the grate (spray with pam), place patties on the grill. Cook for 10-12 minutes, turning halfway through.
I was going to make Tzitki to put on top of the patties but kind of forgot until too late in the game, so I topped with greek yogurt that I had added a little fresh basil to. Certainly sour cream would get the job done as well. I also served with my failed attempt at baked sweet potato fries.
And also I am waiting for an onslaught of salmonella because Ivy got her hands, and subsequently her mouth, into the uncooked turkey patties. Spring break so far has been epic. And not in a good way.
But these burgers, oh my! They were delicious! Certainly you could serve them on a bun, or just plain, or topped with the greek yogurt, or in a pita, the possibilities are endless!
Monday, April 11, 2011
Quick and Easy Chinese Dumpling Soup Recipe
I recently went to a photography workshop, hosted by a dear friend who is an amazing photographer (it's practically a requirement for you to be a good photographer to be friends with me, just so you know). She served a really tasty lunch, including this soup. I harrassed her for over two weeks to get the recipe, and received it today - SCORE! Oh and don't assume that by saying I went to a photography workshop that now I take my own pictures of my food. Totally not true, Marisa got the recipe and I got the photo from soupchick.com : ) I can't wait to check out more recipes from there : ) I can't wait to make this again, tonight! She also served a really yummy salad with it too. I'll get that recipe too....if it's the last thing I do. Quick and Easy Dumpling Soup
4 cups chicken stock, homemade or low-sodium store bought (I like Swanson 99%) 1 slice fresh ginger root, 1/4-inch thick, peeled but left whole 2 scallions, sliced 1 Tbsp shao hsing wine (Chinese rice cooking wine) 2 Tbsp dark soy sauce Kosher salt and fresh black pepper, to taste 24 frozen Chinese dumplings with filling of your choice (do not defrost) Hoisin sauce for garnish (optional)
In a 3-quart saucepan, heat the chicken stock, ginger root, scallions, shao hsing wine and dark soy sauce. Bring to a boil, then simmer for 10 minutes. Adjust seasoning with salt and pepper. Add frozen dumplings, and when the soup returns to the boil, reduce heat to low and cook for 5 minutes. Divide evenly into serving bowls, and drizzle a bit of hoisin on the dumplings.
Thursday, April 7, 2011
Summer Chicken Salad
We made this for a big dinner the other night where we fed about 120 people. It doubles (and quadruples) easily and we got so many compliments. I think it might be my favorite salad. The box of European Salad Mix was from Costco. For real. So yummy. Try it.
Summer Chicken Salad:
1 Box European Salad Mix
2C Fresh Parmesan
2C Mozzarella
1LB cooked, crumbled bacon
3/4 C Almond slivers
6-8 Chicken Breasts cooked and sliced
2C Craisins
2 Diced Apples
Dressing:
1C Sugar
1/2C Red Wine Vinegar
1t Dry Mustard
1 1/2t salt
1/4C Red Onion Chopped
1C Oil
Combine in blender slowly adding oil
Put all salad ingredients in large bowl and mix well. Make dressing in blender. Pour over salad a little at a time and toss and serve immediately.
Summer Chicken Salad:
1 Box European Salad Mix
2C Fresh Parmesan
2C Mozzarella
1LB cooked, crumbled bacon
3/4 C Almond slivers
6-8 Chicken Breasts cooked and sliced
2C Craisins
2 Diced Apples
Dressing:
1C Sugar
1/2C Red Wine Vinegar
1t Dry Mustard
1 1/2t salt
1/4C Red Onion Chopped
1C Oil
Combine in blender slowly adding oil
Put all salad ingredients in large bowl and mix well. Make dressing in blender. Pour over salad a little at a time and toss and serve immediately.
Thursday, March 24, 2011
Chipotle Sweet Potato Corn Chowder
* Photo and Recipe credit to Natalie at Perrysplate.comDo you ever find yourself wondering what the point of my recipe blog is since I basically just repost recipes from perrysplate.com? Don't worry, you're not the only one. The thing is though, last year you probably thought the same thing when I posted a string of recipes from melskitchencafe. So though I go through stints, I sometimes switch things up and start following another recipe blog. So that's why. That and also that the Good Book lets us know that in the mouths of two or three witnesses all things shall be established. So...I like to add my witness to good recipes. Is that blasphemous?
We loved this soup! Probably one of my favorite soups ever. Cleaning up after it was not my favorite thing, however. I curse the frugality in me that will simply not let me buy an immersion blender. I curse even more the frugality in me that returned the immersion blender that was given to me at Christmas and used the money to buy underwear for Gwen. Sheesh. If that's not love, I don't know what is.
We loved this soup! Probably one of my favorite soups ever. Cleaning up after it was not my favorite thing, however. I curse the frugality in me that will simply not let me buy an immersion blender. I curse even more the frugality in me that returned the immersion blender that was given to me at Christmas and used the money to buy underwear for Gwen. Sheesh. If that's not love, I don't know what is.
Chipotle Sweet Potato Corn Chowder
4 whole sweet potatoes, roasted and cubed
2- ½ cups corn, fresh or frozen
8 slices bacon (if you can resist the urge to use the whole package of bacon you are a stronger person than I)
1 cup leeks, sliced and rinsed well (I used shallots, certainly you could use any type of oniony thing you have on hand)
1 whole sweet onion ( I actually bought the sweet onion, impressed? )
2 tablespoons fresh thyme or 2 tsp dried (I only had like half a teaspoon, sad thymes!)
2 tablespoons fresh marjoram or 2 tsp dried
2 boxes chicken stock (32oz each), divided
2 whole chipotle peppers in adobo sauce, seeded and finely chopped(I'm not messin' around here, FINELY chop them or you will be sad because your mouth might burn off)
1- ½ cup heavy cream (used half and half)
Wrap sweet potatoes in aluminum foil and roast in the oven for about 45 minutes to an hour at 375 degrees F, until fork tender. Once soft, peel and cube.
Fry bacon in a dutch oven or other large heavy bottomed pot. Once crispy, remove and set aside, leaving the drippings in the pot. Add leeks, onion, corn, thyme and marjoram to the pot, stirring constantly until tender. Add cubed sweet potatoes, 1-1 1/2 boxes of chicken stock, and chipotle peppers; simmer for about 10 to 15 minutes. Using an immersion blender, blend 1/2-1/3 of the soup. (Or transfer to a blender and do the same. You'll want to leave some of the corn and potato cubes whole.)
Simmer chowder for another 10 minutes, then add heavy cream and combine well. If your chowder seems too thick, add more chicken stock and/or water to thin until you reach the desired consistency. Top with crumbled bacon. Tips: Serve with corn chips or a nice crusty french loaf.
* So here's the thing....I liked the amount of heat in this recipe. I really did. It was borderline too much heat for comfort in some bites (probably because I am too lazy to "finely chop" anything), so if you want your kids to eat it I might suggest only using one of those adobo peppers, and to rinse it quite thoroughly-- or pull out their soup before you add those peppers. Also, I didn't have leeks (the shame!) but I did have shallots and just cut one of those up. And I used a whole package of bacon (don't tell), but I drained some of the grease (bonus points for me!). I also substituted half and half for the cream with good results. And I was short on thyme, but it still turned out alright. (I also made lots of very witty thyme puns, but I'll spare you).
Enjoy! It really was good! I'll try to branch out and post a recipe from another source next. Maybe even one from an actual cookbook, that would be exhilarating!
2- ½ cups corn, fresh or frozen
8 slices bacon (if you can resist the urge to use the whole package of bacon you are a stronger person than I)
1 cup leeks, sliced and rinsed well (I used shallots, certainly you could use any type of oniony thing you have on hand)
1 whole sweet onion ( I actually bought the sweet onion, impressed? )
2 tablespoons fresh thyme or 2 tsp dried (I only had like half a teaspoon, sad thymes!)
2 tablespoons fresh marjoram or 2 tsp dried
2 boxes chicken stock (32oz each), divided
2 whole chipotle peppers in adobo sauce, seeded and finely chopped(I'm not messin' around here, FINELY chop them or you will be sad because your mouth might burn off)
1- ½ cup heavy cream (used half and half)
Wrap sweet potatoes in aluminum foil and roast in the oven for about 45 minutes to an hour at 375 degrees F, until fork tender. Once soft, peel and cube.
Fry bacon in a dutch oven or other large heavy bottomed pot. Once crispy, remove and set aside, leaving the drippings in the pot. Add leeks, onion, corn, thyme and marjoram to the pot, stirring constantly until tender. Add cubed sweet potatoes, 1-1 1/2 boxes of chicken stock, and chipotle peppers; simmer for about 10 to 15 minutes. Using an immersion blender, blend 1/2-1/3 of the soup. (Or transfer to a blender and do the same. You'll want to leave some of the corn and potato cubes whole.)
Simmer chowder for another 10 minutes, then add heavy cream and combine well. If your chowder seems too thick, add more chicken stock and/or water to thin until you reach the desired consistency. Top with crumbled bacon. Tips: Serve with corn chips or a nice crusty french loaf.
* So here's the thing....I liked the amount of heat in this recipe. I really did. It was borderline too much heat for comfort in some bites (probably because I am too lazy to "finely chop" anything), so if you want your kids to eat it I might suggest only using one of those adobo peppers, and to rinse it quite thoroughly-- or pull out their soup before you add those peppers. Also, I didn't have leeks (the shame!) but I did have shallots and just cut one of those up. And I used a whole package of bacon (don't tell), but I drained some of the grease (bonus points for me!). I also substituted half and half for the cream with good results. And I was short on thyme, but it still turned out alright. (I also made lots of very witty thyme puns, but I'll spare you).
Enjoy! It really was good! I'll try to branch out and post a recipe from another source next. Maybe even one from an actual cookbook, that would be exhilarating!
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