Wednesday, January 27, 2010

Cookie Brownies

I can't take credit for this delish recipe. . credit goes to Bakerella. She makes the best sweets so I try to stay away from her stuff. . but this time I couldn't help it. I would tell you these are really difficult to make, but then I would be lying. So forget your stupid diet and go bake this amazing concoction.




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Here is the cast of tonights show. The chocolate chips actually go with the chocolate ganache cast members, but he wanted to be in the picture so I let him.



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Mix up the brownie mix and put it into a well-sprayed 9X13 pan. Mix up the cookies and by spoonful (or with your hand- like me) plop them into the brownie mix however you want. I'm OCD so they are perfectly symmetrical. Be SPONTANEOUS if you choose.


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Bake for 30-45 min. at 350, or a little less if you have an impatient oven who cooks everything really fast.

For the chocolate ganache:
1 12 oz. pkg of chocolate chips
3/4 cup heavy whipping cream
6 Tbsp butter
In a saucepan heat the butter and cream together until right before it starts to boil. Add the chocolate chips and stir until it looks smooth and dark.



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Pour the ganache over the top and follow the next step VERY CLOSELY. You must must let it sit and cool. I know it's an almost impossible task and your tastebuds might start jumping off your tongue, but trust me. Let it cool.



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If you're like me and have a roommate who is known for "nibbling" and "testing" treats, then put up a nice sign like I did. A girls gotta do what a girls gotta do.



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Eat up!

Tortellini Southwest

This is one of Amy's recipes and I told her she needed to post, but she insisted I do it. So, here is how you make Tortellini Southwest (you vegans are gonna love it--no meat.) It's easy, delicious and fast!


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You'll need 9oz of tortellini. We got one packet from our grocery store and made the entire thing. Get it cooking on the stovetop while you make everything else.




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The recipe says to chop up 1 tbsp of fresh cilantro, but since we love it so much we put more in. MMMMMM.



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In a sauce pan let 1 1/2 cups of sphaghetti sauce, 1 (4oz) can of green chili (or fresh. . whatever floats your boat), and the cilatro simmer on medium heat for 5 min.



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When your tortellini is al dente (not toooo soft) drain it and serve it onto plates.



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Pour your sauce over the tortellini and sprinkle mozzarella cheese over the top.

Tuesday, January 26, 2010

Shrimp Quesadillas

Once again, this recipe is from The Pioneer Woman. She's got some pretty delish food cooking over there, not to mention she's also HILARIOUS. This was a last minute dinner idea, and a nice twist to regular quesadillas. Next time we think we'll add some green chilis, and some guac!


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You'll need as many shrimp as you want (this amt. fed two people) that are deveined and peeled. Put them on a plate and pour red enchilada sauce over them. Let them soak while you're getting everything else ready.



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Chop up some onion and bell pepper (I just used yellow, but recommend green a/o red as well) into large chunks...not too small.


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Throw them in a skillet on medium-high heat with some olive oil until they are nice and brown like these.



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In another skillet pour the shrimp and the sauce in, adding water if it gets dry. Cook until the shrimp are pink and ready for devouring.


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In another skillet (you can use the same one as your veggies, but we didn't have another big one, so we used a different one) put some butter in, and turn the heat up to medium-high. Chop up the shrimp into small pieces and place on top of tortilla number one. Add some veggies and lots and lots of cheese (we used monterey jack.)Put tortilla two on top and smash all the goodness inside together.


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It should look like this on both sides.



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TADA! Perfect. . .the taste might surprise you beef/chicken lovers at first, but soon you'll realize its goodness and clean your plate in a matter of minutes.

Thursday, January 21, 2010

Salmon the way you like it!

Amy and I's dear friend Haleigh came over and cooked with us tonight. Haleigh is an amazing cook, and you can check out her blog here! We went together to Market Street (a grocery store here in the town we live in) and picked us out some yummy fresh salmon. They already had it precut to a 6oz size, so it was easy to pay separately. And they were $4.50 each.. not too bad!



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Get whatever kind of fish you want. Salmon is really smooth if you buy it fresh and cook it correctly. Tilapia is another good fish that tastes great baked.



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Amy and Haleigh decided to make their fish "very teriyaki." This consisted of soaking their fish in teriyaki sauce in the fridge for about 15 min then placing the fish in a baking dish. SOO easy!



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I decided to make my fish the way my mom does at home. Do you notice the repetition of Tony's in our baking? That's because it's GOOOOOD on everything. I just eyeballed how much of these ingredients I wanted. Don't over do it!



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We all added 1/3 of a lemon to our fish. I did mine before putting in the oven, Haleigh and Amy squeezed there's on after the fish had baked. Either way works great.




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We also got a box of "Uncle Ben's Long Grain and Wild Rice" which ended up being the perfect side for our fish. We also had some frozen veggies we heated up. Have I said how easy this is yet?



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Lastly, put foil around the baking dish and pop your fish in the oven set at 400 for about 15-20 minutes.

Wednesday, January 20, 2010

Buttermilk Fried Chicken

Is it ironic that two Southern girls make fried chicken for their first post with actual food on it? I think it's grand. Paula Deen would be so proud, except that this recipe (courtesy of Pioneer Woman) has no butter. Sad day.



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You'll need 2-3tsp (we recommend a little more) of whatever spices you want. We used Tony's, paprika, and cayenne pepper because that's what we had in the pantry.


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Enough buttermilk to soak all the strips in, and another 1/4-1/2 cup to add to the dry mixture.


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About 1 inch of vegetable oil to fry the suckers in.


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Chicken breasts, cut into strips.


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First, cut the chicken into strips and let them soak in the buttermilk for 15-20 minutes.


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While the chicken is soaking, put together your dry mixture. I forgot to take a picture of the flour, but you need 1 1/2 cups (we recommend a little more.)After the flour and spices, add your extra buttermilk.

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While your chicken is soaking, you can also let your oil heat up. After the chicken is ready roll each strip in the flour mixture and throw. . OK. . not throw. .place them into the oil.


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Let each side cook for about 2 minutes each. Now your cholesterol is ready for destruction! Yum!


Problems: Our biggest problem was that the dry mixture started turning into a doughy mess, and wouldn't stick on the chicken. We added extra flour, and you might have to as well. When you add flour, make sure to add spices!

Sides: We kept it pretty simple. We had steamed broccoli with ours. . very easy if you have a steamer of course! Make sure to add plenty of water!

Monday, January 18, 2010

The Experiment has begun!


Did you know there's a kitchen in your apartment? Most kids in college don't like to cook, don't have time to cook, or don't know how to cook. We want to share some recipes we have tried in our small apartment kitchen that are easy, delicious, and won't break the bank! Before we get started. . let's introduce the people running this place.




This is Amy. She could eat chips and hot sauce all day long. Almost.





This is Tara. She's a sweet tea connoisseur.
This blogosphere is pretty scary, and since we are in school, this may not get updated frequently. Don't give up on us though!