Well, life in the apocalypse is like fighting an invisible enemy and every where you turn- you could get komplanko’d. So what’s a girl to do? This girl made chocolate chip cookie dough because- well- why not? Choose for yourself- but right now- the only risk I’m willing to take is eating raw egg in my home made cookie dough- so yes- I am a thrill seeker and I live on the edge.
The recipe is as old as time and I’ve yet to come across a better one- send me one if you want me to do a taste test!
Original Nestle Toll House Chocolate Chip Cookies- modified my Melanie Knight
2 1/4 cups all purpose flour
1 tsp baking soda
2 sticks room temp unsalted butter
3/4 cup sugar
3/4 cup dark brown sugar
1 tsp vanilla
1tsp salt (Himalayan)
2 large eggs
1 cup semi sweet chocolate chips
Preheat oven to 350 degrees (if you plan to bake the cookies HA HA HA). With an electric mixer-Beat the butter, eggs, vanilla, white & brown sugar, salt until creamy. Slowly add in the flour and sprinkle in the baking soda. Slowing mix in the chocolate chips. Eat at your own risk- but this is where I stop and enjoy.
If you do want to bake cookies- spoon rounded tablespoonfulls 2 inches apart on an ungreased cookie sheet. Bake at 350 degrees for 9-11 mins.
Well- your wish is my command! Homemade teriyaki is very simple: soy sauce, brown sugar and ginger. We had just spend the day cleaning out the garage and I DID NOT feel like cooking- so I was just going to eat snacks (guacamole & chips anyone?) but I have been relishing in the joy of being home and cooking. So, I was scrounging around in my kitchen and could not come up with anything special. Everything seemed to take way too long and I was already tired, then it hit me. It was a beautiful day- so why not make shish-kabobs and enjoy the rest of the day grilling in the late afternoon sun. I sounded around and found 2 chicken breast, half a bag of shrimp and a leftover steak from the day before. I also had a bell pepper on its last leg, some sweet peppers, a can of pineapple juice and a sweet onion. Bam- we were going to get our tropical paradise on.
To Die For Teriyaki by Melanie Knight
1/4 cup brown sugar
1/4 cup soy sauce
1 tsp ground ginger
Yes- that is it…really! I made 2 batches: 1 for the meat & 1 for the veggies to marinate in.
Directions for shish-kabobs: Mix up your teriyaki marinade, set aside. Cut your chicken or steak into 1 inch cubes- then let them marinate in the sauce while you cut your veggies. For veggies- cut into bite sized chunks & then let them marinate in the sauce while you work on skewering the meat. I always put the same meat on the same skewer so I know the entire stick is cooked (all shrimp, chicken, steak on separate skewers). Next mix the veggies in the next batch of teriyaki & skewer the veggies. Grill & enjoy!
Variety is the spice of life and even though I could eat peanut butter & orange marmalade sandwiches for the rest of my life, my family cannot. So I made Steak & chicken fajitas. The hardest part was the chopping veggies up- so you can skip the poblano pepper if you want and just use the frozen onions & peppers.
Directions- season the chicken & steak with cumin, coriander, chili and set aside. Heat oil in a large sauce pan over med-high heat and add the chicken & steak. Stir frequently until chicken & steak are cooked. Remove from heat. Add in garlic & poblano pepper- sauté until done. Add in cilantro, salt, frozen peppers & canned tomatoes. Bring to a boil and let the liquid reduce down. I spooned out liquid to speed this up. Add the chicken & steak back & stir in.
Serve over a bed of lettuce & top with your choice of guacamole/ salsa/ cheese/ sour cream. I used all of the above & ate mine with tortilla chips. Enjoy!
So, March 28th was supposed to be the Carolina Cup- a Southern tradition of preppie tailgating. Supposedly there is a horserace- but I’ve never even seen a horse there. Instead, we spent the day cleaning house, then cleaning out the garage. We finished at 6 and I jumped in the shower. It was still a beautiful day outside, so I put on my Lilly Pulitzer dress and decided to make a skinny pina colada. Why a skinny version of my beloved drink? Because I am an emotional eater and COVID-19 is just an easy excuse to stress eat. So- skinny pina colada to the rescue.
Skinny Pina Colada by Melanie Knight
Ingredients for 1:
1 cup ice
1tsp coconut extract
2oz pineapple juice (I used the juice from a can of pineapple rings)
2oz heavy cream (or half & half)
top with whip cream
Mix in a blender until the ice is like a slushy (mine was more of a drink that a slushy). Poor into a decorative glass, put on a festive dress & enjoy! Cheers sweetie!
Hi friends! Hope you are all finding ways to stay sane during our unprecedented country shutdown. For me, I’m working my way through my Essential Emeril Cookbook- so I’ll share the yummy goodness with you! I made half of the recipe in a useless attempt to control all my ‘snacking”- but 11 cupcakes were better than having access 24. These were better the day they were made than the second day.
Coconut Cupcakes with Coconut Buttercream Frosting & topped with Toasted Coconut– by Melanie Knight inspired by Emeril Lagasse
Ingredients- 12 cupcakes
1 stick unsalted butter- room temp
1 cup sugar
1 large egg
2 tbl egg whites
1 1/2 cup cake flour
1/2 tbl baking powder
1/2 cup unsweetened coconut milk
1/2 tsp coconut extract
1/2 tsp vanilla extract
1 stick unsalted butter- room temp
2 cups powdered sugar
1 tsp coconut extract
2 tbl heavy cream
1 cup toasted coconut (optional- but the crunch is worth it)
Preheat oven to 350 degrees. Line a cupcake pan with paper liners- set aside.
Cream butter, sugar, egg, egg whites, coconut & vanilla extract, coconut milk. Slowly mix in flour & baking powder. This batter was delicious- eat raw cake batter at your worn risk! Fill baking cups to 2/3 full- batter is enough for 12 cups cakes. Bake for 25-30 mins- or until a toothpick inserted in the center of the cupcake comes out clean. Remove from over. I “speed cool” by putting these in the fridge on a hot plate holder- because I am impatient. While these chill- I make the frosting & toast the coconut.
Toasted coconut- spread coconut our on a baking sheet & toast at 325 degrees fro 10 mins
Frosting- cream butter, powder sugar, coconut extract & heavy cream until combined
Frost your cooled cupcakes and top with toasted coconut. Enjoy! These were so delicious I am making a second batch today.
This was an easy recipe to make and smells delicious.
Tasty salmon in a package with veggies from The NFL Gameday Cookbook
1 small zucchini julienned
1 yellow squash julienned
1 carrot julienned (I used shredded)
1 clove garlic
Olive oil as needed
Salt & black pepper as needed
Four 6oz fillets – salmon
1 med tomato diced
4 green onions- sliced
4 basil leaves (I used dried basil sprinkled)
2 lemons- thinly sliced
1/2 cup white wine
4 squares of aluminum foil
Preheat oven to 400 degrees. Mix olive oil, zucchini, squash, carrots, garlic. Divide into 4 & place in center of foil. Top with salmon, salt & pepper, basil, tomatoes, green onions & 3 lemon slices. Add 2 tablespoons white wine & close each packet. Bake for 20 mins or until salmon is flaky.
Years ago, we created a cookbook at work to raise money for a charity. My co-worker, Stacey Werner-Brink shared her grandmother’s recipe. Katherine Werner (1908-2007) had experienced the first Ford motor car, the loss of the Titanic, two world wars and the first man to walk on the moon. My cake is in the oven now and it smells like heaven. Stacey bakes here as gifts, but I might just eat mine all by myself.
Kahlua Chocolate Cake by Katherine Werner
1 box Duncan Heinz Swiss chocolate cake mix
1 large box vanilla pudding mix
4 eggs beaten
1 16oz container sour cream
3/4 cup oil
1/3 cup Kahlua
6oz chocolate chips
Mix ingredients (not chips) until blended, then fold in the chocolate chips. Bake in 2 greased bread pans and bake at 350 degrees until a toothpick comes out clean- 50-60 minutes. Must sit 24 hours before eating (I don’t think I can wait).
Tip: slice and freeze, then you can heat up and serve with a scoop of ice cream. Perfect for holiday gifts.
2 lbs ground deer burger (venison/beef mix if you have it)
4 tbs ketchup
1 1/2 cups dry instant oatmeal (pulverized in a blender)
1/2 tsp ground black pepper
1/2 tsp chopped garlic
3 tsp soy sauce
1/2 cup chopped onions
1/2 cup fig preserves
1 cup ketchup
1 tbs lemon juice
2 tbs brown sugar
Directions-Preheat oven to 350 degrees
Sauce: Mix all ingredients and simmer on low for 5 minutes, set aside
Meatballs: Line a baking sheet with aluminum foil. Mix all ingredients, then form meatballs about 1 to 1.5 inches in diameter.
Place meatballs on the baking sheet- not touching. Cover each meatballs with a spoonful od sauce. Bake for 30-45 minutes. Makes about 30 meatballs. Had these as my entire dinner. These would be perfect for Thanksgiving or Christmas appetizers.
I am addicted to the learning curve- yes seriously- I go through hobbies and interests like people go through paper plates. I grew up an Army brat moving every 3 years, but have now lived in the same place for 20 years and the only way I can satisfy my need for change is to continuously learn. While I LOVE it, I know it drives my family crazy because they can never pin down my likes. Things that have NOT changed in my life, my love of adventure, reading and the color green. When I fixate on a subject, I am all consumed by it, almost master it, then drop it like a bad habit. It’s all very normal for me, but to outsiders, I’m sure I come across as flaky. You want to a list of things I’ve explored? Here goes…
belly dancing (2 yrs)
chickens (yes the ones that lay blue eggs just like Martha Stewart)
cooking- I still love this one
camping- still love this too- only it’s starting to feel like a lot of work
travelling- love to go, but LOVE to come home
costume making (won Halloween couple contest 2 years)
reading- never gets old
writing- this comes in waves
stuffed animal making- short lived
As you can see, the list is diverse and there is no connecting theme. It’s just the way I’m built. My current goals are to learn Mandarin & to learn 6 basic chords on the guitar. I’ve attempted these several times, but want to get serious this time. So, I’m going to watch Stephen Duneier’s TED Talk and get started. Please hold me accountable! I’ve got the Living Language course in Mandarin to follow and a Youtube series for guitar. I’ll post updates on my progress which I hope you’ll cheer me on!
Why Chinese? Well, I watched the series Firefly years ago and that started a spark, then just read Crazy Rich Asians and that has now got me fired up to learn.
Why guitar? Well, let’s just say that when I run into Johnny Depp, I’d like to have something in common to talk about. AND playing guitar is probably as cool as I will ever get since I am a straight up NERD.
Yes, I watched the movie, Crazy Rich Asians, then heard the book was better, so I read that too. The book is ALL ABOUT FOOD; food and flavors I’ve never even heard of. As you know, I live is a small Southern town, but apparently I also live under a rock too.
So, I like to eat what the characters in my books/movies/shows eat (Lemon cakes- Sansa Stark?). In this case, I was so out of my league on Singapore cuisine, the closest I could get was pork stir fry from my NFL Gameday Cookbook, which was a hit, and Singapore Chili Crab- which was a bust 🙁
Pork Stir Fry by Melanie Knight, inspired by Big Time Stir Fry from The NFL Gameday Cookbook.
1/8 cup cornstarch
1tbl olive oil
1 tbl rice vinegar
1/2 tsp soy sauce
1/4 tsp white pepper
1 pound pork tenderloin cut into bite sized cubes ( I used precooked from my grocer’s deli)
2-4 tbl stir fry oil
1/2 onion- sliced
1/2 red bell pepper sliced
1 tbl crushed garlic
1 serrano chili pepper- diced
1 tbl ginger
8 ounces sliced mushrooms
1/2 cup vegetable broth
1 1/2 tsp soy sauce
1/2 tbl hoisin sauce
1/4 tsp white pepper
1/4 cup water mixed with 1/2 tbl cornstarch
1 bunch green onions, cut on an angle for topping
cooked jasmine rice
Tamari soy sauce to serve with the rice
Marinade directions: Mix the ingredients and coat the pork cubes. Refrigerate for 1 hour.
Stir fry directions: Heat the stir fry oil in a large frying pan, add the pork cubes and cook, stirring often as the marinade thickens. Push to the edges, add more stir fry oil to the center and add the onion, bell pepper, garlic, chili pepper and ginger. Cook for 30 seconds, then stir everything together. Add the mushrooms and mix well. Add the broth and soy sauce, hoisin sauce and white pepper. Push to the side and add the water/cornstarch mixture. Stir as the sauce thickens. remove from heat and top with green inions. Serve with jasmine rice and tamari.
This was a hearty stir fry dish that was full of flavor. Everyone went back for seconds.
Caution: Serrano peppers leave hot oil on your hands! Even after washing my hands with milk, my eyes burned the next day when I put my contacts in.