Made a chocolate cake with strawberry filling and strawberries on the inside.

Made a chocolate cake with strawberry filling and strawberries on the inside.

Alright everyone, I am back! This time I am going to tend towards keeping things short.

I made this brilliantly-tasting eggplant-parm pizza after nostalgia for summer DnD nights. We use to order a pizza just like this. I found getting baby eggplant and coating them in panko bread crumb gave the perfect size and added a nice crunch to the pizza. 

Here is a link to the dough recipe I used: http://italianfood.about.com/od/breadspizza/a/aa042205_2.htm

Otherwise the extra toppings were just onions, sauce, and cheese.

Alright everyone, I am back! This time I am going to tend towards keeping things short.

I made this brilliantly-tasting eggplant-parm pizza after nostalgia for summer DnD nights. We use to order a pizza just like this. I found getting baby eggplant and coating them in panko bread crumb gave the perfect size and added a nice crunch to the pizza.

Here is a link to the dough recipe I used: http://italianfood.about.com/od/breadspizza/a/aa042205_2.htm

Otherwise the extra toppings were just onions, sauce, and cheese.

Lets Talk Tea

I am pretty simple when it comes to tea, I like a good cup of loose leaf Earl Grey in the morning with milk and sugar. At night I have been starting to cozying up with some Bigelow green tea and lemon. I also enjoy loose leaf jasmine with some meals and some great blackberry black tea I have.

So what do you like? And what do you like it with?

Chicken Curry Pot Pie:

This is a brilliant idea, am I right?

Ingredients:

Chicken strips
1/2 cup milk
1 1/2 cup chicken broth
Bag of frozen peas and carrots
3-4 Small golden potatoes
Pastry Puff Dough
1 small yellow onion
Butter
1.5-2 Tbs flour
1-2 Tbs curry powder

Instructions:

Cube chicken and cook in deep pan with oil allowing it to brown slightly. Coat the chicken with some curry powder, salt and pepper. After cooked remove the chicken to the side. In a small pot add the broth and milk to heat. In the same deep pan add cubed potatoes and let cook slowly in butter until slightly soft. Add chopped onion to pan and continue mixing until both are soft and slightly golden. Turn heat to low and add frozen peas and carrots and cook until warm. Add about 1 tbs of flour to the pan and mix into vegetables. Add milk/broth mixture to pan and mix all together. If the product is not thick enough add the rest of the flour. Add the chicken back into the mixture and the 2 tbs of curry powder with salt and pepper for flavor. For a little heat add some ground red pepper.

Preheat oven to 350 degrees. Line a small glass or metal bowl with pastry dough. Add thickened mixture to bowl and then cover with remaining dough. Add two slits to the top of the dough. Place in oven and allow to bake for 10 minutes or until top is golden brown.

Chicken Curry Pot Pie:

This is a brilliant idea, am I right?

Ingredients:

Chicken strips
1/2 cup milk
1 1/2 cup chicken broth
Bag of frozen peas and carrots
3-4 Small golden potatoes
Pastry Puff Dough
1 small yellow onion
Butter
1.5-2 Tbs flour
1-2 Tbs curry powder

Instructions:

Cube chicken and cook in deep pan with oil allowing it to brown slightly. Coat the chicken with some curry powder, salt and pepper. After cooked remove the chicken to the side. In a small pot add the broth and milk to heat. In the same deep pan add cubed potatoes and let cook slowly in butter until slightly soft. Add chopped onion to pan and continue mixing until both are soft and slightly golden. Turn heat to low and add frozen peas and carrots and cook until warm. Add about 1 tbs of flour to the pan and mix into vegetables. Add milk/broth mixture to pan and mix all together. If the product is not thick enough add the rest of the flour. Add the chicken back into the mixture and the 2 tbs of curry powder with salt and pepper for flavor. For a little heat add some ground red pepper.

Preheat oven to 350 degrees. Line a small glass or metal bowl with pastry dough. Add thickened mixture to bowl and then cover with remaining dough. Add two slits to the top of the dough. Place in oven and allow to bake for 10 minutes or until top is golden brown.

Nonna Anna’s Risotto (Choo-choo rice):
This recipe was made with special request for miss Alexis Snow. I have been making this dish for years now and it was kind of hard to quantify everything for this recipe for it is now just ingrained in me. I have always loved risotto and it has become a comfort food for me now. I come from an Italian family and this is something that is passed on in my family. It was the first thing I made when moving into my new apartment, and usually is what I whip up on days when I have a lot of work to do. I hope you enjoy it as much I do. This is great as a side dish or main course.  
Ingredients:
1 tbsp butter
2 medium yellow onions
3 cloves of garlic
“Splash” of white wine
1.5 cups of Arborio rice (This rice is kind of expensive, but it lasts a long time. I don’t recommend using any other kind of rice.)
3-3.5 cups chicken broth
1/4 cup dried porchini mushrooms (I have used regular portabella in the past, they works but don’t give as much flavor.)
1/2 cup Parmesan cheese

First (FOR THE LOVE OF GOD) if you are using dried porchini mushroom allocate 1 cup of chicken broth, heat it up and soak the mushrooms in the broth as you cook. Use this 1 cup of broth in the recipe last.Ok now that you are soaking your mushroom, chop your onions and mince the cloves of garlic. Place these in a deep pan with the butter and cook on medium-low heat. Cook the onions until they are golden brown and soft. At this point you will add all of your dried rice and the splash of white wine. Allow this mixture to cook for about 2 minutes, constantly stirring the rice so it does not stick. Now slowly pour about 1/4 cup of broth (or until all of the rice is only slightly submerged) into the pan. Turn the heat up to medium on the stove. Allow this broth to slowly cook off, occasionally stirring the rice. Once the broth level gets low, add another 1/4 cup of broth. When you get to the last cup of broth add in the mushrooms, and continue allocating the last allocates of broth in 1/4 intervals. The mixture should look gooey as the saturated rice nears finish. Do not try and rush to cook the broth with the rice, or else you will end up needing more broth, for it will evaporate at a faster rate then it is being soaked in. Now that the rice is a kind of clumpy, ooey, gooey mess, fold a cup of Parmesan cheese into the mixture with a spoon. When I was a kid I use to call this choo-choo rice. I loved to mash it all down then run my fork through the rice making tracks, and pretending my fork was a train.

This recipe serves 3-4 people, and it you cut it in half the portions are great for a side dish (or lonely person like me).

Nonna Anna’s Risotto (Choo-choo rice):
This recipe was made with special request for miss Alexis Snow. I have been making this dish for years now and it was kind of hard to quantify everything for this recipe for it is now just ingrained in me. I have always loved risotto and it has become a comfort food for me now. I come from an Italian family and this is something that is passed on in my family. It was the first thing I made when moving into my new apartment, and usually is what I whip up on days when I have a lot of work to do. I hope you enjoy it as much I do. This is great as a side dish or main course.
Ingredients:
1 tbsp butter
2 medium yellow onions
3 cloves of garlic
“Splash” of white wine
1.5 cups of Arborio rice (This rice is kind of expensive, but it lasts a long time. I don’t recommend using any other kind of rice.)
3-3.5 cups chicken broth
1/4 cup dried porchini mushrooms (I have used regular portabella in the past, they works but don’t give as much flavor.)
1/2 cup Parmesan cheese

First (FOR THE LOVE OF GOD) if you are using dried porchini mushroom allocate 1 cup of chicken broth, heat it up and soak the mushrooms in the broth as you cook. Use this 1 cup of broth in the recipe last.Ok now that you are soaking your mushroom, chop your onions and mince the cloves of garlic. Place these in a deep pan with the butter and cook on medium-low heat. Cook the onions until they are golden brown and soft. At this point you will add all of your dried rice and the splash of white wine. Allow this mixture to cook for about 2 minutes, constantly stirring the rice so it does not stick. Now slowly pour about 1/4 cup of broth (or until all of the rice is only slightly submerged) into the pan. Turn the heat up to medium on the stove. Allow this broth to slowly cook off, occasionally stirring the rice. Once the broth level gets low, add another 1/4 cup of broth. When you get to the last cup of broth add in the mushrooms, and continue allocating the last allocates of broth in 1/4 intervals. The mixture should look gooey as the saturated rice nears finish. Do not try and rush to cook the broth with the rice, or else you will end up needing more broth, for it will evaporate at a faster rate then it is being soaked in. Now that the rice is a kind of clumpy, ooey, gooey mess, fold a cup of Parmesan cheese into the mixture with a spoon. When I was a kid I use to call this choo-choo rice. I loved to mash it all down then run my fork through the rice making tracks, and pretending my fork was a train.

This recipe serves 3-4 people, and it you cut it in half the portions are great for a side dish (or lonely person like me).

Taste bud-Tantalizing Tacos. 
Alright so I have to admit, I kind of “borrowed” this recipe from someone else. I did modify it a little bit to make it more my own, and I fully recommend you do this while cooking for yourself. Alright before I drag on, here is a list of ingredients you will need:
1 cup of frozen corn
1 15.5 oz can of pinto beans
1 7.5 oz can of chipotle peppers in adobo sauce (if you are afraid of heat you can skip this ingredient).
1 cup of your favorite salsa, red or green. I prefer La Mexicana red salsa.
6-8 taco shells
2 stalks of chives
2 cloves of garlic 
1 tsp red pepper
1 tsp chili powder
2 cups of graded cheese
1 lime
Now to get cooking:
Take out a deep pan good for simmering in. Chop the garlic and chives and add to the pan with a small amount of oil on low heat. Remove one chipotle pepper (more of you really like heat) from the can. Slice it open and remove the seeds. Dice the pepper into small pieces and add it to the pan. Saute all until the garlic is a light gold color. Add the beans, corn, salsa, spices and the juice of the lime, then turn the stove to medium heat. Let this all simmer for about 15 minutes. Toast your taco shells, dump in you beany goodness, and throw some cheese on that sucker. The best part is using the left overs for nachos the next day. 
This serves about 3-4 people and is also vegetarian friendly!

Taste bud-Tantalizing Tacos.
Alright so I have to admit, I kind of “borrowed” this recipe from someone else. I did modify it a little bit to make it more my own, and I fully recommend you do this while cooking for yourself. Alright before I drag on, here is a list of ingredients you will need:
1 cup of frozen corn
1 15.5 oz can of pinto beans
1 7.5 oz can of chipotle peppers in adobo sauce (if you are afraid of heat you can skip this ingredient).
1 cup of your favorite salsa, red or green. I prefer La Mexicana red salsa.
6-8 taco shells
2 stalks of chives
2 cloves of garlic
1 tsp red pepper
1 tsp chili powder
2 cups of graded cheese
1 lime
Now to get cooking:
Take out a deep pan good for simmering in. Chop the garlic and chives and add to the pan with a small amount of oil on low heat. Remove one chipotle pepper (more of you really like heat) from the can. Slice it open and remove the seeds. Dice the pepper into small pieces and add it to the pan. Saute all until the garlic is a light gold color. Add the beans, corn, salsa, spices and the juice of the lime, then turn the stove to medium heat. Let this all simmer for about 15 minutes. Toast your taco shells, dump in you beany goodness, and throw some cheese on that sucker. The best part is using the left overs for nachos the next day.
This serves about 3-4 people and is also vegetarian friendly!

Made a chocolate cake with strawberry filling and strawberries on the inside.

Made a chocolate cake with strawberry filling and strawberries on the inside.

Alright everyone, I am back! This time I am going to tend towards keeping things short.

I made this brilliantly-tasting eggplant-parm pizza after nostalgia for summer DnD nights. We use to order a pizza just like this. I found getting baby eggplant and coating them in panko bread crumb gave the perfect size and added a nice crunch to the pizza. 

Here is a link to the dough recipe I used: http://italianfood.about.com/od/breadspizza/a/aa042205_2.htm

Otherwise the extra toppings were just onions, sauce, and cheese.

Alright everyone, I am back! This time I am going to tend towards keeping things short.

I made this brilliantly-tasting eggplant-parm pizza after nostalgia for summer DnD nights. We use to order a pizza just like this. I found getting baby eggplant and coating them in panko bread crumb gave the perfect size and added a nice crunch to the pizza.

Here is a link to the dough recipe I used: http://italianfood.about.com/od/breadspizza/a/aa042205_2.htm

Otherwise the extra toppings were just onions, sauce, and cheese.

(Source: iaintsaidshit)

Lets Talk Tea

I am pretty simple when it comes to tea, I like a good cup of loose leaf Earl Grey in the morning with milk and sugar. At night I have been starting to cozying up with some Bigelow green tea and lemon. I also enjoy loose leaf jasmine with some meals and some great blackberry black tea I have.

So what do you like? And what do you like it with?

Chicken Curry Pot Pie:

This is a brilliant idea, am I right?

Ingredients:

Chicken strips
1/2 cup milk
1 1/2 cup chicken broth
Bag of frozen peas and carrots
3-4 Small golden potatoes
Pastry Puff Dough
1 small yellow onion
Butter
1.5-2 Tbs flour
1-2 Tbs curry powder

Instructions:

Cube chicken and cook in deep pan with oil allowing it to brown slightly. Coat the chicken with some curry powder, salt and pepper. After cooked remove the chicken to the side. In a small pot add the broth and milk to heat. In the same deep pan add cubed potatoes and let cook slowly in butter until slightly soft. Add chopped onion to pan and continue mixing until both are soft and slightly golden. Turn heat to low and add frozen peas and carrots and cook until warm. Add about 1 tbs of flour to the pan and mix into vegetables. Add milk/broth mixture to pan and mix all together. If the product is not thick enough add the rest of the flour. Add the chicken back into the mixture and the 2 tbs of curry powder with salt and pepper for flavor. For a little heat add some ground red pepper.

Preheat oven to 350 degrees. Line a small glass or metal bowl with pastry dough. Add thickened mixture to bowl and then cover with remaining dough. Add two slits to the top of the dough. Place in oven and allow to bake for 10 minutes or until top is golden brown.

Chicken Curry Pot Pie:

This is a brilliant idea, am I right?

Ingredients:

Chicken strips
1/2 cup milk
1 1/2 cup chicken broth
Bag of frozen peas and carrots
3-4 Small golden potatoes
Pastry Puff Dough
1 small yellow onion
Butter
1.5-2 Tbs flour
1-2 Tbs curry powder

Instructions:

Cube chicken and cook in deep pan with oil allowing it to brown slightly. Coat the chicken with some curry powder, salt and pepper. After cooked remove the chicken to the side. In a small pot add the broth and milk to heat. In the same deep pan add cubed potatoes and let cook slowly in butter until slightly soft. Add chopped onion to pan and continue mixing until both are soft and slightly golden. Turn heat to low and add frozen peas and carrots and cook until warm. Add about 1 tbs of flour to the pan and mix into vegetables. Add milk/broth mixture to pan and mix all together. If the product is not thick enough add the rest of the flour. Add the chicken back into the mixture and the 2 tbs of curry powder with salt and pepper for flavor. For a little heat add some ground red pepper.

Preheat oven to 350 degrees. Line a small glass or metal bowl with pastry dough. Add thickened mixture to bowl and then cover with remaining dough. Add two slits to the top of the dough. Place in oven and allow to bake for 10 minutes or until top is golden brown.

Nonna Anna’s Risotto (Choo-choo rice):
This recipe was made with special request for miss Alexis Snow. I have been making this dish for years now and it was kind of hard to quantify everything for this recipe for it is now just ingrained in me. I have always loved risotto and it has become a comfort food for me now. I come from an Italian family and this is something that is passed on in my family. It was the first thing I made when moving into my new apartment, and usually is what I whip up on days when I have a lot of work to do. I hope you enjoy it as much I do. This is great as a side dish or main course.  
Ingredients:
1 tbsp butter
2 medium yellow onions
3 cloves of garlic
“Splash” of white wine
1.5 cups of Arborio rice (This rice is kind of expensive, but it lasts a long time. I don’t recommend using any other kind of rice.)
3-3.5 cups chicken broth
1/4 cup dried porchini mushrooms (I have used regular portabella in the past, they works but don’t give as much flavor.)
1/2 cup Parmesan cheese

First (FOR THE LOVE OF GOD) if you are using dried porchini mushroom allocate 1 cup of chicken broth, heat it up and soak the mushrooms in the broth as you cook. Use this 1 cup of broth in the recipe last.Ok now that you are soaking your mushroom, chop your onions and mince the cloves of garlic. Place these in a deep pan with the butter and cook on medium-low heat. Cook the onions until they are golden brown and soft. At this point you will add all of your dried rice and the splash of white wine. Allow this mixture to cook for about 2 minutes, constantly stirring the rice so it does not stick. Now slowly pour about 1/4 cup of broth (or until all of the rice is only slightly submerged) into the pan. Turn the heat up to medium on the stove. Allow this broth to slowly cook off, occasionally stirring the rice. Once the broth level gets low, add another 1/4 cup of broth. When you get to the last cup of broth add in the mushrooms, and continue allocating the last allocates of broth in 1/4 intervals. The mixture should look gooey as the saturated rice nears finish. Do not try and rush to cook the broth with the rice, or else you will end up needing more broth, for it will evaporate at a faster rate then it is being soaked in. Now that the rice is a kind of clumpy, ooey, gooey mess, fold a cup of Parmesan cheese into the mixture with a spoon. When I was a kid I use to call this choo-choo rice. I loved to mash it all down then run my fork through the rice making tracks, and pretending my fork was a train.

This recipe serves 3-4 people, and it you cut it in half the portions are great for a side dish (or lonely person like me).

Nonna Anna’s Risotto (Choo-choo rice):
This recipe was made with special request for miss Alexis Snow. I have been making this dish for years now and it was kind of hard to quantify everything for this recipe for it is now just ingrained in me. I have always loved risotto and it has become a comfort food for me now. I come from an Italian family and this is something that is passed on in my family. It was the first thing I made when moving into my new apartment, and usually is what I whip up on days when I have a lot of work to do. I hope you enjoy it as much I do. This is great as a side dish or main course.
Ingredients:
1 tbsp butter
2 medium yellow onions
3 cloves of garlic
“Splash” of white wine
1.5 cups of Arborio rice (This rice is kind of expensive, but it lasts a long time. I don’t recommend using any other kind of rice.)
3-3.5 cups chicken broth
1/4 cup dried porchini mushrooms (I have used regular portabella in the past, they works but don’t give as much flavor.)
1/2 cup Parmesan cheese

First (FOR THE LOVE OF GOD) if you are using dried porchini mushroom allocate 1 cup of chicken broth, heat it up and soak the mushrooms in the broth as you cook. Use this 1 cup of broth in the recipe last.Ok now that you are soaking your mushroom, chop your onions and mince the cloves of garlic. Place these in a deep pan with the butter and cook on medium-low heat. Cook the onions until they are golden brown and soft. At this point you will add all of your dried rice and the splash of white wine. Allow this mixture to cook for about 2 minutes, constantly stirring the rice so it does not stick. Now slowly pour about 1/4 cup of broth (or until all of the rice is only slightly submerged) into the pan. Turn the heat up to medium on the stove. Allow this broth to slowly cook off, occasionally stirring the rice. Once the broth level gets low, add another 1/4 cup of broth. When you get to the last cup of broth add in the mushrooms, and continue allocating the last allocates of broth in 1/4 intervals. The mixture should look gooey as the saturated rice nears finish. Do not try and rush to cook the broth with the rice, or else you will end up needing more broth, for it will evaporate at a faster rate then it is being soaked in. Now that the rice is a kind of clumpy, ooey, gooey mess, fold a cup of Parmesan cheese into the mixture with a spoon. When I was a kid I use to call this choo-choo rice. I loved to mash it all down then run my fork through the rice making tracks, and pretending my fork was a train.

This recipe serves 3-4 people, and it you cut it in half the portions are great for a side dish (or lonely person like me).

Taste bud-Tantalizing Tacos. 
Alright so I have to admit, I kind of “borrowed” this recipe from someone else. I did modify it a little bit to make it more my own, and I fully recommend you do this while cooking for yourself. Alright before I drag on, here is a list of ingredients you will need:
1 cup of frozen corn
1 15.5 oz can of pinto beans
1 7.5 oz can of chipotle peppers in adobo sauce (if you are afraid of heat you can skip this ingredient).
1 cup of your favorite salsa, red or green. I prefer La Mexicana red salsa.
6-8 taco shells
2 stalks of chives
2 cloves of garlic 
1 tsp red pepper
1 tsp chili powder
2 cups of graded cheese
1 lime
Now to get cooking:
Take out a deep pan good for simmering in. Chop the garlic and chives and add to the pan with a small amount of oil on low heat. Remove one chipotle pepper (more of you really like heat) from the can. Slice it open and remove the seeds. Dice the pepper into small pieces and add it to the pan. Saute all until the garlic is a light gold color. Add the beans, corn, salsa, spices and the juice of the lime, then turn the stove to medium heat. Let this all simmer for about 15 minutes. Toast your taco shells, dump in you beany goodness, and throw some cheese on that sucker. The best part is using the left overs for nachos the next day. 
This serves about 3-4 people and is also vegetarian friendly!

Taste bud-Tantalizing Tacos.
Alright so I have to admit, I kind of “borrowed” this recipe from someone else. I did modify it a little bit to make it more my own, and I fully recommend you do this while cooking for yourself. Alright before I drag on, here is a list of ingredients you will need:
1 cup of frozen corn
1 15.5 oz can of pinto beans
1 7.5 oz can of chipotle peppers in adobo sauce (if you are afraid of heat you can skip this ingredient).
1 cup of your favorite salsa, red or green. I prefer La Mexicana red salsa.
6-8 taco shells
2 stalks of chives
2 cloves of garlic
1 tsp red pepper
1 tsp chili powder
2 cups of graded cheese
1 lime
Now to get cooking:
Take out a deep pan good for simmering in. Chop the garlic and chives and add to the pan with a small amount of oil on low heat. Remove one chipotle pepper (more of you really like heat) from the can. Slice it open and remove the seeds. Dice the pepper into small pieces and add it to the pan. Saute all until the garlic is a light gold color. Add the beans, corn, salsa, spices and the juice of the lime, then turn the stove to medium heat. Let this all simmer for about 15 minutes. Toast your taco shells, dump in you beany goodness, and throw some cheese on that sucker. The best part is using the left overs for nachos the next day.
This serves about 3-4 people and is also vegetarian friendly!

Lets Talk Tea

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A food blog by a chemist.

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