One of the things that’s been a bit of a bonus of being unemployed* is that I’ve been doing a lot of cooking and baking the past few months. There have been the old standbys (green chile stew, some version of my easy tortilla soup, enchiladas (which I need to put a recipe up somewhere), spaghetti, etc.), but I’ve also been trying some new things. I thought I’d share some of what I’ve made recently that I’ve loved, just for fun. (Also, since some of these were holiday baking projects, to have them in one place for next year!)
Anyway, on to the food! (Be prepared, there’s a lot of butter below.)
These green beans with lemon vinaigrette are a lovely, light, bright side dish for just about anything.
I made a white chili really similar to this one, except instead of the salsa verde, I used fresh green chili & 1/2 a can of green enchilada sauce. Super easy, super delicious.
I think someone on Twitter linked to these garlic butter roasted mushrooms from Smitten Kitchen one day, and I want to kiss that person on the mouth because these were lick the bowl clean good. Not to mention super duper simple. Serve with some toasted baguette, and it’s simply amazingly delicious.
Speaking of Smitten Kitchen, I ate a ridiculous number of these cranberry orange rolls, but I swapped out the icing she made to this Cinnabon icing dupe (both are easy, the icing is…not remotely low calorie/healthy. It was delicious). I also froze the leftovers of that icing and put it on graham crackers later. Oh, who am I kidding, I mostly ate the leftovers with a spoon.
N.C. & I were both SUPER skeptical about these “funeral sandwiches” because they involve marinating bread and look, I know some people like it, but soggy bread (a la open face sandwiches) is just not my jam (there are two exceptions to this so far: biscuits and gravy, and a really good beef sandwich w/au jus. But that’s it). But, we gave it a shot…and then promptly made them again a few days later because they were just SO DAMN GOOD. The bread somehow gets marinated, but not soggy if you cook them long enough, and I don’t understand how, but they’re delicious ok?
These whipped orange shortbread cookies that Hillary posted were one of my very favorite things I made at Christmas. I had a hard time sending them to the teacher cookie exchange, that’s for sure. One thing about them–they’re easy prep (if you’ve got a stand mixer), but they are a little fragile if you’re not paying attention. I messed up a couple of things with the first batch, that I fixed with subsequent batches: 1) I made the first ones too big and 2) I checked them a few times in the oven. They were SO fragile and soft when they came out of the oven, I couldn’t even get them off the cookie sheet. I salvaged those by putting the whole cookie sheet in the fridge & then removing them once they were completely cooled, but just to be on the safe side, they stayed in the fridge (beautifully I might add). In the subsequent batches, I made smaller cookies (mine spread, though not a lot), and I LEFT THEM ALONE the full 20 minutes. They were still soft, but not the way the first batch had been. (Next time I make them, and I WILL make them again I probably will also try not to soften the butter quite as much as I did, and I’ll follow all the time directions exactly. I think I ended up beating the batter for more than 10 minutes, and I think it was maybe too much). But even with those foibles on my part, they were decadent, melt in your mouth delicious and I LOVED them.
Lastly, this isn’t so much a recipe as a “hack” (I’m starting to really dislike that phrase for everyday use, yet here I am using it): use a muffin tin to make brownies, and then you can add different mix-ins & toppings! I put toffee in some, nuts in some, and kept some plain. It was glorious. I should note, I tried this method because of Alton Brown, who said this could give you an entire pan full of edge piece brownies, but you should know, mine didn’t come out with crispy edges because I slightly undercooked them. They were lovely, but next time I will overcook a bit to get those crispy edges, but just a note for those of you who are on the other side of the brownie edges debate.
*Look, I’m working on being more positive, ok?No tags for this post.