Despite spring allergies hitting me hard, I was able to go to the
grocery store, where I noticed Funfetti Cake Mix on sale for 99¢. Being
frugal, I picked up a couple to see what I could do with them.
I've had two recipes in my Pinterest
account for quite some time.
One is a recipe for Funfetti cookies I've tried
other a recipe for funfetti puppy chow that sounded
Since the cookies have to chill for an hour, I had just enough time to
make the puppy chow!
They both turned out pretty well. I was skeptical about the puppy chow
at first, but I really like cake-flavored things (that aren't cake, for
some reason), and these two things definitely fit the bill!
It's been quite a long time since I made a Budget
Bytes recipe, but this recipe for Mexican
is one of my favorites. It's easy to make and packed with flavor.
I add a spoonful of sour cream to every bowl to really make it
delicious, and serve it with some cheese and crackers or grilled cheese.
The plan tonight was to make a risotto again. Then I forgot to buy the
mushrooms. Unfortunately, I still had some beef stock to use up. So, as I had
been perusing some coffee table books, I came across a recipe for rice pilaf.
Making pilaf is pretty simple: Melt some butter, sweat some onions, cook the
rice a bit, then add the stock, boil, and simmer until the liquid is absorbed.
For improvisation, it turned out fantastic (and now that I think of it, Spanish
Rice is very similar to Pilaf...)
The same cookbook had a recipe for green beans and tomatoes, which turned out
pretty well, but I forgot the basil, which likely would've made it better.
All this was in accompaniment to some pork chops I picked up and pan-fried with
Altogether it turned out terrific, but I need to keep working on my vegetable
This is a good show of how much I've learned over the last 2 years:
- The chicken breasts were seasoned with Lawry's, pan-seared on a hot
pan with a bit of oil for browning, and then finished in a 400° oven
- While the chicken finished in the oven, I prepared the risotto,
mostly from this recipe from
(though I've learned from Emeril's recipe, and these risotto
techniques from The
- A cup of milk deglazed the pan, 1/4 tsp of garlic powder, 2 tbsp of
dijon mustard, some salt, some pepper, and 1 tbsp of flour created
a pan sauce
And one thing I haven't learned:
- Frozen broccoli looks kind of silly next to the rest of this...
Altogether I like the formula: One difficult or involved thing
(risotto), one moderately-complex thing (the pan sauce), and the rest
easy things (chicken and broccoli). I spent about an hour in the
kitchen, and created something wonderful!
I used to do prep at the pizza place, and I can't believe it's taken me
this long to realize that chopped veggies can be stored overnight in
a fridge and used the next day (or even, gasp, two or three days later).
- Buy an extra red pepper
- Chop it up with the rest of the red peppers from Chicken Paprikash
- Put the extra chopped peppers in a sealed container
- Add to eggs and breakfast potatoes
Where I used to think that a Denver Omelette (ham, onion, bell pepper)
would be difficult to make for myself at home, now I realize that I can
make them as long as I'm willing to have 3-4 of them during the week. Or
I can make other things with the same ingredients, like add potatoes and
make a hash, or add a pie crust and make a quiche, or sub the ham for
some other meat and make tacos! Having pre-prepped veggies makes a lot
of things easy!