yosamanthrax:

Sammy’s SUUUPER OBNOXIOUSLY HEALTHY Chicken Tenders

What you need:

2 pounds raw chicken!  I used thighs and cut them up into strips because dark meat is A) tastier and B) cheaper.  You can use tenderloins, breasts, whatEVS.

1 tsp Garlic puree or garlic powder

1 tbsp sriracha, chili paste or chili powder

1 tsp salt, 1 tsp pepper

2 eggs

2 cups breadcrumbs

1 tsp salt, 1 tsp pepper

Preheat your oven to 400.

The key here is, like America’s Test Kitchen tells us, to season at every step.  In a large bowl, combine your eggs, garlic, sriracha/chili, salt and pepper.  Toss in your chicken strips/nuggets.  Coat the chicken evenly and set it aside.

In a large plastic bag, toss in your breadcrumbs, salt and pepper.

Start tossing your egg coated chicken pieces in the bread crumb mixture a few at a time, making sure they are all evenly covered and place them on an ungreased baking sheet.  You don’t have to have much space in between them at all, so go ahead and put them close together if you need to.

Place them in the oven at 400 for 12 minutes, pull them out, turn them over, and put them back in for 12.

Serve with whatever the hell you want, but I am partial to BBQ sauce.

and-shesback:

mirah:

PURE GOLD GINGERSNAP

1 1/2 oz. pure gold whisky
4 oz. ginger ale
1 oz. cranberry juice

to a tall glass filled with ice, add pure gold whisky, ginger ale and cranberry juice.

garnish with three cranberries.

makes 1 serving.

um… get in my mouth.

wooliebear:

America’s Test Kitchen Quick Clam Chowder

Serves 6

Serve this summer favorite with saltines or oyster crackers. (I’ll have it in the Winter, thanks!)

4 (6.5-ounce) cans minced clams
3 (8-ounce) bottles clam juice
1 1/2 pounds red potatoes , scrubbed and cut into 1/2-inch pieces
2 bay leaves 2 teaspoons minced fresh thyme leaves
6 slices bacon , chopped fine
1 onion , minced
2 cloves garlic , minced
1/4 cup all-purpose flour
1 cup heavy cream
2 tablespoons chopped fresh parsley leaves

1. Drain clams through strainer set over medium bowl. Add bottled clam juice to drained liquid to measure 5 cups (add water if necessary). Bring potatoes, clam juice, bay leaves, and thyme to boil in medium saucepan over high heat. Reduce heat to low to maintain gentle simmer.

2. While potatoes are coming to boil, cook bacon in large Dutch oven over medium heat until just crisp, 5 to 7 minutes. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute.

3. Pour potatoes and cooking liquid into pot with onion mixture, using wooden spoon to scrape bottom of pan. Add clams, cream, and parsley and simmer until potatoes are tender, 5 to 7 minutes. Season with salt and pepper. Serve.

I did it all in the Dutch oven.

haguenite:

laurije:

Best Cocoa Brownies

10 tablespoons (1 1/4 sticks, 5 ounces or 141 grams) unsalted butter
1 1/4 cups (9 7/8 ounces, 280 grams) sugar
3/4 cup plus 2 tablespoons (2 7/8 ounces, 82 grams) unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt (or a heaping 1/4 teaspoon flaky salt, as I used)
1/2 teaspoon pure vanilla extract
2 large eggs, cold
1/2 cup (66 grams, 2 3/8 ounces) all-purpose flour
2/3 cup walnut or pecan pieces (optional)

Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of the baking pan with parchment paper or foil, leaving an overhang on two opposite sides.

Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot. It looks fairly gritty at this point, but don’t fret — it smooths out once the eggs and flour are added. [Note, many people who have tried this recipe have found that this step works just fine in the microwave. Couldn’t test this because we don’t have one, but it sounds like it would work.]

Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.

Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes is Medrich’s suggestion but it took me at least 10 minutes longer to get them set. Let cool completely on a rack. (I go further and throw mine in the fridge or freezer for a while; it’s the only way I can get them to cut with clean lines.)

Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares. (from smittenkitchen.com)

Hey baby, you looking fiiiiine.

crabbyalissa:

luckyshadow:

yosamanthrax:simplerecipes:

Double Chocolate Gooey Butter Cakes

8 tablespoons (1 stick) butter, melted, plus 8 more tablespoons (1 stick) butter, melted, plus additional butter, for greasing pan
1 (18.25-ounce) package chocolate cake mix
1 egg, plus 2 eggs
1 (8-ounce) package cream cheese, softened
3 to 4 tablespoons cocoa powder
1 (16-ounce) box powdered sugar
1 teaspoon vanilla extract
1 cup chopped nuts

Preheat oven to 350 degrees F. Lightly grease a 13 by 9-inch baking pan. In a large bowl, combine the cake mix, 1 egg, and 1 stick melted butter, and stir until well blended. Pat mixture into prepared pan and set aside. In a stand mixer, or with a hand mixer, beat the cream cheese until smooth. Add the remaining 2 eggs, and the cocoa powder. Lower the speed of the mixer, and add the powdered sugar. Continue beating until ingredients are well mixed. Slowly add the remaining 1 stick of melted butter, and the vanilla, continuing to beat the mixture until smooth. Stir in nuts with a rubber spatula. Spread filling over cake mixture in pan. Bake for 40 to 50 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack before cutting into pieces.

via Food Network

These are almost done.  I will be sharing them was TDGS, LALALindsay and Ciji later!

hikergirl:stfuandeat:

Greek Chicken

Use whatever pieces of chicken you like. Make sure the chicken is not more than an inch thick.

Generously salt and pepper the chicken, cover with either chopped, fresh oregano or dried oregano.

Heat a generous amount of olive oil in the pan.

Saute the chicken (skin down, if you’re keeping it) in the pan

Flip and repeat. (cover with lid, if need be.)

Once chicken is done, immediately remove from pan.

Once cooled, add the juice of a half a lemon and lightly flavor with olive oil.

__

Greek Salad

* We did not use red onions, as minisparks is not a fan. However, if you were to use them, you should soak them in warm water, just for a bit to take the edge off, then add them with the other ingredients to the mixing bowl.

Chop feta into chunks.

Chop tomatoes into small, bite size pieces. (if they are grape tomatoes, keep whole)

Rinse, dry and tear the lettuce. (We used Romaine, you use whatever.)

Add all ingredients to a large mixing bowl.

Finely chop fresh parsley and add to salad.

Add olives of your choice.

Squeeze quarter of a lemon and generously coat with olive oil.

Salt and pepper to taste and toss the salad until everything is covered well.

Serve.

yosamanthrax:

I should have shared the recipe originally, but I was too busy eating.

Thai Pork Stew, taken from the Cooking Light Slow Cooker Cookbook:

• 2 pounds pork loin, cut into 4 chunks
• 2 cups julienned red bell peppers
• 1/4 cup teriyaki sauce
• 2  tablespoons rice or white wine vinegar
• 1  teaspoon  crushed red pepper
• 2  garlic cloves, minced
• 1/4 cup creamy peanut butter (I used light)

Put everything into your crock pot EXCEPT for the peanut butter.  Cook on high for one hour, then turn it on low and cook for 6 more hours.  Stir the pork constantly and it will “shred” on its own.  When it is done, stir in the peanut butter.  Serve on top of rice, and top it off with lime juice, diced green onions and dry roasted peanuts.  Do not, do not, do not skip the lime juice and the onions.