These are other recipes and things that I'm trying in the kitchen. If they turn out,
or if they don't, I'm going to post about it. The things that work will
likely get a full recipe writeup in the future.
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!