Dinner

Buffalo Chicken Bites

It is not often that I want fried boneless wings drenched in wing sauce, but yesterday was one of those days when they sounded good.  I have experimented with almond flour as my breading for fried chicken in the past, and it tastes good, but it tends to fall of when you take it out of the skillet or pick up the chicken to eat it.  This recipe calls for tapioca flour as part of its batter.  I didn’t have any and didn’t want to go buy any just for one meal, so I substituted arrowroot powder instead.  I also don’t like straight Frank’s Red Hot sauce on my wings, so I mixed it with my husband’s homemade BBQ sauce to “calm it down” a bit for me.  (I will have to get his BBQ sauce recipe and post it in the future!) My husband also enjoyed a little drizzle of ranch dressing on his.

I had to cook these in several batches, so we didn’t get to really sit down and eat together for this meal, but we both really enjoyed the meal and had a little bit of leftovers as well.  We had rosemary garlic oven fries along with our chicken bites, and although it is more of a “splurge meal,” at least we knew what all of the ingredients were, could get the right amount of sauce on our chicken without asking (lots!), and we didn’t have to go out to get it.  I should’ve taken a picture of them right out of the skillet, but I always like to taste-test first and make sure a recipe is “blog-worthy,” plus I forgot about it until all we had was leftovers to take a picture of :).

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Homemade guacamole

The first time I tried guacamole was in Cancun ~3 years ago.  I was skeptical because I had never tasted anything made with avocado before, and the texture of guacamole had just always kind of turned me off.  But, being on vacation, I thought, “What the heck, why not?!”  It turned out that the guacamole at the resort had a very pleasant and strong lime and garlic flavor, so that I didn’t even know that I was eating avocado.

When we got home from that trip, we found several guacamole recipes online and began trying them.  Our first time making it on our own was a little comical, as we didn’t realize that the avocado wasn’t very ripe. It was very hard to smash in the bowl and ended up being a little too “crunchy” for our liking.  Over time we have “tweaked” our recipe until we have found one we really like and have stuck with.  It is easy enough to add your own favorites to this recipe, such as diced onion and/or tomato, but it is just as good without these items as well.  This recipe usually makes enough for a dinner for the two of us plus a little bit of leftovers (sometimes, depending on whether I clean out the bowl with my spoon/fork or not), but it could easily be doubled or more to accommodate your family size or to make enough for a gathering.

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Avocado Egg Salad

I was looking for something to have for lunch on a weekend, a day when there was no leftovers to heat up.  There were 1-2 boiled eggs left in the fridge from that week, so I went looking for something to make with these.  I remember thinking when I was younger that egg salad wasn’t all that good, but mostly because I don’t really like mayonnaise.  I found several recipes mentioning avocado egg salad, so I figured, as I usually do with something new, “Why not try it?”

Some of the recipes called for mayonnaise, so if you like it you can certainly add it in.  The one I went the most off of also called for some crumbled bacon on top, and while I can’t argue that this would be good, I either didn’t have any or didn’t feel like frying any.  This was a great filler for lunch, but could also be good for a quick breakfast or even a light dinner.  I spread mine over a toasted piece of pumpernickel bread (with a little melted butter).  Eat it straight from the mixing bowl with a fork or use your favorite bread/cracker, etc.  It’s pretty simple to make this your own.

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Grainless “Cornbread”

I got this recipe from a former co-worker, and I had actually forgotten about it until this past weekend when making “Thanksgiving dinner” for my parents, who were leaving for Florida for the winter the next morning.  My husband and I had it once in the past and liked it, but we didn’t eat it fast enough (or store it in the fridge), and that was a mistake.  After a few days it had developed a “stringy” sort of texture and just didn’t taste right.  So, this time around when making it I made sure that there would be more people to eat it, and I stored the leftovers in the fridge (it was great the next day warmed up with butter on it for breakfast).

This cornbread has a moist, cake-like texture with a hint of sweetness to it.  We ate all but 2 pieces of it that night at dinner, which must mean that it’s pretty good ;).

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Mexican Beef

We had an extra pound of stew meat sitting in the fridge thawed, so I went looking for recipes other than those for beef stew (which is what we had with the other pound of stew meat, yum).  Mexican is a staple in our house at least once a week it seems, but I had never made anything like this before, so I crossed my fingers and hoped for the best.  It smelled pretty good while cooking, but I have to admit it was not very appealing to look at in the skillet nor when I dished it into our bowls.  So, sorry, there is no “pretty” picture, just a picture of what it looks like.  You have to trust me when I say that it is good :).  I served my husband’s over rice, and I put mine over some cooked green beans (sounds weird but it tasted good to me!)

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Homemade pickles

I remember being disappointed when looking at the ingredients list of the store-bought pickles I was regularly getting.  I don’t even remember the brand name to be honest, but I remember that the list seemed longer than it should be for something that in my mind seemed like it should be relatively easy to make.

My husband grew cucumbers in his garden this year, and he was anxious to experiment with making his own pickles with a batch of smaller cucumbers he had picked.  So, I can’t take credit for the recipe or for making them, only eating them :).  They have a nice “bite” to them (i.e. they are definitely not sweet!).  We both enjoyed having them while the plants kept producing, but if you have access to smaller cucumbers, you could make these to have year-round.

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What to do with cabbage?

My husband brought home a large batch of cabbage from his garden this week.  Aside from him making large batches of homemade sauerkraut, we found last year that it worked well also to cut the head into quarters and then blanch it in boiling water, put into freezer bags, and freeze it.  It works well to use for crock pot recipes, stir fry, and the dish that I’m about to share.  There is no “official” recipe name, because it is just something that I mixed together in a skillet the first time I had it (no recipe involved).  When I cook this way I don’t have specific measurements, but that’s not really needed for this dish anyways.

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