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Saturday, July 22, 2017, 02:50 PM
We were going camping to decided to pre-made chicken cordon blue like last time. I prepped it ahead of time by pounding out two chicken breasts and then doing mustard, ham, and swiss cheese. I then did the best I could to roll it up (it wasn't easy) and used toothpicks to hold it. I did this on Friday.
On Saturday, when we cooked it, I decided to try to cook it in the foil still. I cooked it for about 40 min at 350°F. I forgot the meat thermometer so I just went for a bit longer.
I like the idea of stuffed chicken for camping but doing it with cheese in the roll. As you can see in the below photo, it made a big mess. All of the cheese kind of steamed out and melted all over.
The flavor was still there, and pretty good. Just messy!
Saturday, July 22, 2017, 10:35 AM
We made salmon for breakfast while camping (we planned it for dinner but issues got in the way). I did the mostly normal seared salmon but I was a bit lower on the temps because of the camper. We did it with Trader Joes Everything but the Bagel Sesame Seasoning Blend. It actually worked pretty well on Salmon. I would do that again for sure!
Wednesday, July 19, 2017, 09:01 PM
Meredith and I made chicken satay. We basically followed the recipe for the marinade, the sauce (easy one) and "relish" from Simple Thai Cooking. We actually followed the recipe pretty closely. I think the only major changes in the chicken were that we marinated it for about 12 hours while at work, and I just used the remaining marinade to brush. I figured it gets cooked enough. And we used orange juice instead of pineapple.
It wasn't clear, but we used low fat (but still canned) coconut milk. Also, the
We didn't use cilantro in the cucumber relish. It could have used a bit more time in there too.
Finally, just to note: we used home grown Thai Chili peppers. They were HOT!
We really liked it. It was pretty easy and delicious. Also it made a lot of extra sauce so next time, we can just defrost it.
|Home grown Thai Chili Peppers||The chicken|
Tuesday, July 18, 2017, 09:07 PM
Meredith made red lentil spread and we had it on toast for dinner. She followed the linked recipe, but I think we need to add that you should overcook the lentils. They were a bit dry, but was otherwise still really good.
I had mine with some eggs too
Tuesday, July 18, 2017, 08:53 PM
We made out typical Shrimp and Snow Pea Stir-Fry. There wasn't anything too special about this one. We did it with cauliflower rice and made enough for lunch.
Sunday, July 16, 2017, 07:40 PM
Meredith and I had friend over for dinner and we made whole grilled chicken (and see also example of the temps and settings). I used Penzeys Northwoods Seasoning on the chicken and followed the standard procedures. I was getting some spurrios temperature readings so I went a bit longer to be 100% certain...A bit too long. While the chicken was really good still, it was drier than usual. Again, not bad, but still dry.
We also served bread and our friends brought a kale salad and a cold soup.
I still had 4 leftover egg whites from ice cream the other day and decided to use them to make Angel Food Cake. Since I had an unspecified amount of egg whites, I decided to go with the recipe from the book Ratio, as I had done before.
First of all, as I was assembling, I decided I should add more eggs so I added 3 more whites for a total of 7 egg's worth.
I then followed the general recipe except, as I noted before, I dropped the sugar to about a 3:2.5 ration of egg:sugar. The other changes I made was to go scant on all other measures (since I was using less), I used all-purpose flour (it was all I had and it is recommended) and I added 1/2 tsp of almond extract. Oh, and since I already had to food processor out to "sift" the flour, I also tried to make the sugar finer first.
My actual numbers were:
That is a 3:2.625:0984 ratio. But close enough!!!
I liked it. I still thought it was a tad sweet but everyone else thought it was fine. And, except for the "stress" of getting the egg whites just right, it was pretty easy!
Wednesday, July 12, 2017, 10:37 PM
We've been making this a bunch of times, we I finally decided to make it into my own recipe book page.
I followed that general idea from that page and it was pretty good as usual and made a nice amount of food. We used a different brand (can't remember the name now) and it was a bit spicier which I liked. In this case, we used a zucchini and a buch of little bell peppers. I actually prefer using them since they are easier to slice and work with.
Sunday, July 09, 2017, 10:11 PM
We made a meal grilled meal for Meredith's parents last night in Albuquerque.
We made grilled, glazed mushrooms with home made teriyaki sauce. It came out ok except I didn't have enough mushrooms so the bacon on the outside got a bit burned. I also over cooked it a bit which didn't help.
We also make yakitori eggs. This time we did 3 minutes but we should have done more. 4 minutes next time. They were fine, though a lot of work. They are also very pretty (pictured below)
Finally, I grilled some asian eggplant and also glazed it with the teriyaki.
It was not the most amazing. Like I said, it was overcooked.
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