I wasn’t feeling well yesterday, and also hadn’t planned to cook dinner (I was supposed to hang with friends but had to cancel), so I had to do a clean-out-the-fridge meal. For some reason, this old recipe I used to make a lot when I was single came to mind. I was halfway through making it before I realized that the bacon I’d planned to use had gone bad. Oops. So I decided to see if I could substitute pepperoni for the bacon (I used 1 or 2 oz). It worked out quite well. I used the same sauce and amount of chicken, but my vegetables were garlic, an Asian red pepper, shallots, broccoli, peas and grape tomatoes, because that’s what I had on hand (I also used angel hair pasta). Good stuff, even though I couldn’t eat a ton of it since I wasn’t feeling great.
Monthly Archives: January 2014
I really like Pho Ga as an occasional alternative to traditional Pho, but oddly, it never really occurred to me to make it until I saw this recipe. This turned out really well, and was a bit easier than some of the other Pho recipes I’ve made at home, so I can see it becoming part of the rotation. The recipe recommends adding chicken bones/wings to the stock-making process, but I didn’t do that (mostly because I read past it, but I probably wouldn’t have purchased extra wings, either).
A friend steered me towards this recipe and it was quite good. A couple of notes: I cooked it slightly longer than the recipe required, and next time, I’d brown the skin a little under the broiler, as it was a little flabby. I forgot to include the accompanying Greek yogurt sauce recommended and we didn’t miss it.
Though I’m not much of a sweets person, I’m generally a sucker for anything with caramel, and cajeta (dulce de leche with goat’s milk) is no exception. I was excited to see this recipe on Smitten Kitchen. It’s super easy, though I found it took a bit longer than the recipe called for (I possibly didn’t have the temperature high enough, though).
Clearly, John’s on a Pioneer Woman kick. I’d say he’s still tinkering a little with this recipe, but it turned out pretty well. Recipe note: the skin turned out a little flabby, so he decided to shred the remaining chicken and serve it that way for leftovers, and we preferred that version (not pictured). He’s undecided for next time on whether to continue shredding the meat or attempting to cook the chicken without submerging it so the skin stays crispy (and he’s leaning towards the former).
I have kind of a habit of turning leftovers into tacos. This is an obvious choice for stuff like slow-cooked beef or leftover chicken. But sometimes I take it a little far: this weekend, I made tacos out of both Picadillo Sloppy Joe filling and cooked-down and chopped up Chicken Cacciatore (recipe to follow). What’s the weirdest leftover you’ve made into a taco?
I often struggle to think of weekend breakfast ideas that are a little decadent, but still Weight Watchers-friendly. This is what I came up with this weekend.
I thought a Velveeta-y cheese dip would be a fun thing to bring to a party, given the recent (gasp!) Velveeta shortage of 2014 (had almost a whole small package in the house because I only needed 2 oz for the mac and cheese). I didn’t want to make a trip to the store, and what I had in my house was grassfed beef and the components for homemade salsa. I thought the contrast between those and trashy Velveeta was kind of hilarious, so the term “hipster dip” was born. It was really good, too. Next time, clearly throwing in a little PBR (beer cheese!) would put it over the top.