Archive for August, 2012

This is it, kids. The last good birthday. (From here on out, all birthdays ending in 4 or 9 will be referred to as “the last good birthday”.) I have no idea what my husband has planned for tonight other than we have a dinner reservation at 7:30. The one thing I’m hoping is that there’s not cake.

I’ve never been a big cake person. Brownies – hells to the yes. But cake? I can take it or leave it. Unless, of course, you put the word “cheese” in front of it. Then I will inhale it. All of it.

Chocolate Chip Mini Cheesecakes(pinned here)

Chocolate Chip Mini Cheesecakes

Verdict

Nailed it. I was a little nervous making these because I’ve always heard that making cheesecake is close to impossible. I can honestly say I have no idea why people say that. Actually, I take that back. I’m assuming people say that based on the fact that it cracks and is therefore not picture worthy. But here’s my stance – it tastes amazing and is about to be inhaled, so really, who cares if it’s picture perfect?

Alterations

After putting the graham crackers in the liners, I popped them in the over for about 5 minutes while I prepared the filling. We ate these both warm and refrigerated, and while they were delectable both ways, the crust holds together much better after it’s been refrigerated.

And just as a note – the recipe for the crust is enough for 2 rounds of cheesecakes. So you can either halve it or do what I did – get more cream cheese and make them again.

Original recipe from Baking Bites.

What’s the meaning of this posting on a Thursday instead of a Wednesday?!? I’ll tell what – work has been INSANE. And even though I bailed at 4:20 yesterday, I felt like doing nothing other than sitting on my couch when I got home. So that’s what I did. After a quick workout of course. (I seriously have no idea how to be lazy relax. It’s a real problem according to the husband.)

But enough of my trials and tribulations. Let’s talk about my husband’s. The man looooooooooves BBQ chicken pizza. As in he would eat nothing but BBQ chicken pizza if I wasn’t here cramping his style. Actually, that’s not fair. He’d alternate BBQ chicken pizza with burritos. But the point here is that the man loves him some BBQ chicken pizza. Which naturally means I’ve been terrified to make it. Why? Because of the depth of his BBQ chicken pizza love. Seriously. The deeper the bond, the pickier he gets.

And then I saw this and manned up.

BBQ Chicken Pizza(pinned here)

BBQ Chicken Pizza

Verdict

Nailed it. Eventually. The first time I made it, I didn’t use enough BBQ sauce because the husband’s main qualm with BBQ chicken pizza is “there’s too much sauce”. The second time, I upped the sauce and it was even better (I have no idea how much I used because I just poured some on the crust and brushed it around until it looked good).

Alterations

I used my standard pizza dough and chicken prep instead of using grilled BBQ chicken. I also used Cojack cheese instead of the mix she used, and I skipped the cilantro because the only thing cilantro belongs in is guacamole. And even then, only a minimal amount.

Original recipe from Healthy. Delicious.

Bruschetta used to scare me. I think it was the fact that it mainly consists of tomatoes which, as you’ll recall, I did not eat. That all changed during my unexpected 9 month paid vacation (some might call it “unemployment”, but some might not have vision).

My best friend drove down to spend a couple days with me, and one night we went to the Eric Church concert where we met up with the husband. After the show, we stopped at the husband’s and my favorite pizza place for dinner. Normally the hubs and I get the hummus as an appetizer, but the BFF was feeling bruschetta. The hubs and I decided to be brave and go with it.

And a monster was created.

Bruschetta with Tomato and Basil(pinned here)

Bruschetta with Tomato and Basil

Verdict

Nailed it. Pizza night will now be considered incomplete if this bruschetta is not invited to the party. I was a little apprehensive making it because a) the hubs isn’t the world’s biggest fan of balsamic vinegar, and b) making a new dish when friends are coming over for dinner is always a little nerve wracking. But based on the fact that we all inhaled this, I’d say I made the right decision.

Alterations

I cut back on the red onion, used dried basil because it’s what I had, and didn’t rub the bread with garlic.

Original recipe from Skinnytaste.

Good News Bad News

Posted: August 8, 2012 in Uncategorized

The good news is I rocked not one, not two, but three recipes off Pinterest last Friday.

The bad news is that while I have the testimony of happy dinner guests, I have zero photographic evidence of this great feat.

And that, kids, means I have nothing to share with the rest of the class today. You’re sad, I know. BUT I have every intention of making two of those recipes again this weekend and possibly yet another one tomorrow. So don’t go flinging yourself out that first floor window just yet.

Not long after I moved to South Carolina, a friend who lives in Texas came to visit me. His parents live around Gatlinburg, so I drove him up to their house before he flew back to Texas. While we were there, his mom made dinner. Normally I’m not one to eat something I’m convinced I won’t like just because someone made it. But for some reason, his mom has this authoritative food power. And that, kids, is how I found myself eating eggplant. . .and liking it.

Eggplant Sandwiches(pinned here)

Eggplant Sandwiches

Verdict

Nailed it. I made this one night while the husband worked late because I had a feeling I’d get the side eye if I tried to pass this off as dinner when he was home. I made it again when he worked late the next night. And when he worked late two days later, I used up the last of my eggplant and cried. Seriously. This is that good.

Alterations

The first time I made it, I used Italian breadcrumbs and Parmesan (I have no wheat germ and, to be completely honest, am not 100% sure what wheat germ is). The second time I skipped the breading because I was feeling lazy and separating an egg sounded like a lot of work. (Sidenote: as I’m re-reading the instructions to make sure I didn’t make any other alterations, I see where it says to use a whole egg, not just an egg white. Maybe one day I’ll learn to read all the words.)

Original recipe from Scratch-Made Wife.