We grilled the chicken after sprinkling it with chili powder and cumin, then shredded it. I think next time I would add some of the white sauce to the interior of the enchiladas to glue them together and moisten them a bit. Otherwise, quite tasty!
Martha brought some New England lobstahs (Massachusetts for "lobster") with her on the Amtrak from Massachusetts to DC, so we steamed 'em and served 'em up with garlic butter. Delicious!
I had buttermilk in the fridge left over from the last time I made biscuits, so I thought I'd make a sweet buttermilk biscuit as the shortcake. The only change I made from this Epicurious recipe was to sprinkle some raw sugar on top of each biscuit after I brushed them with milk. I liked these biscuits for strawberry shortcake since they were tender and tasty, but for general munching, I prefer the other biscuits I've made, which have the buttery layers I look for in a biscuit.
If you wanted to make some self-contained empanada-sized spanakopita, or even little appetizer sized spanakopita, I think you could easily modify the recipe- just cut the phyllo into long strips and roll tablespoons of filling up.
Anywho, the stuff is addictive like a mofo. Fro-yo like a mo-fo. But not cheap. However, lucky for me (and you), it's super easy to make at home. It's basically Greek yogurt (or regular yogurt, strained to thicken it up), mixed with some sugar, and thrown into the ice cream machine. This recipe is great, although I might ease up on the sugar a bit to ensure the final product is super tart.
This pasta dish with peas, asparagus and bacon was the May Bon Appetit front cover... it looked great and tasted pretty good. Quite fast to make, light and springy. Mmm.
The ham I bought was a little too small and didn't quite form a full cup. The egg runneth over. Thus I couldn't remove them from the cups so they could stand on their own. Oh well. They tasted good anyway.
I hosted a brunch for my new "TV Club" (like a book club, but more fun and less pretentious) this morning and made these cheddar and chive buttermilk biscuits, which were a big hit. Super easy and really fabulous.
I'm not sure where it went wrong, the recipe or my methods, but it somehow tasted wrong... not very coffee-like, kinda flat and strangely textured, generally odd. No likey.
This is a pretty basic chocolate cake, with a spice cake twist from the cinnamon and nutmeg. I don't think that anyone eating the final product would have guessed that beets were in there, unless they had seen the maroon-y color of the batter prior to being baked. The beets lend a great moistness to the cake, much like adding carrots, applesauce, bananas, or some other sweet fruit or veggie to a cake or bread. Maybe it could be a little more chocolate-y for my taste, but otherwise it was really good. Jennifer suggested that perhaps a magenta beet frosting or glaze would be a nice addition.
I don't think Jenny will accept the results of this experiment as valid until she gets a slice of her own, so I'll have to remake the cake next time I get together with her. Doubting Jenny, be prepared!
I had a ridiculous amount of CSA spinach to use up and thought making some spinach "meatballs" might be a fun change of pace. Chuck and Tim liked them, but I thought they were a little bread-y for me. But that may also have been because the recipe called for frozen spinach and I used fresh- it was hard to judge exactly how much to use.
I made the cookies for a par-tay we had at the house, and didn't get a chance to taste the finished product before they were all gone (snagged by beer drinkers with the munchies), but I can say that after trying some of the dough as I mixed it up, if the finished cookies are half that good, they rock. The dough was super chunky and the toasted nuts (I used half walnuts, half pecans) gave it a rich flavor.