Monday, April 23, 2018

Magazine Monday #17: Brown Sugar Bourbon Sparkler

This drink was gross.  There're no two ways about it.

I'm talking the kind of gross that I spent a little while making it, took a sip, was horrified, took a second sip to confirm my first sip, was further horrified, and dumped the whole thing down the sink.  Not good.

It was from the September 2012 issue of Cooking Light, and you can find it here if you want to try it.

But I wouldn't.  I just wanted to show that I made a recipe for today.


Monday, April 16, 2018

Magazine Monday #16: Manhattan-Glazed Chicken

Happy Magazine Monday!  I had no idea where this recipe came from, but thanks to good old Google, I not only found the magazine, month, and year it came from, but also a fellow blogger that made this same recipe.  (Find it here!  I love finding other people who do magazine recipes.)

It actually wasn't until I went to that blog that I realized why this was called "Manhattan-Glazed."  I was thinking it had something to do with Manhattan the city, and I thought it was the weirdest thing, but then I realized it was Manhattan the beverage.  Duh.

Since I do love a good bourbon, this one was a no-brainer.  Also, the recipe didn't call for rice or anything, but I thought it could use a little more substance, so I used cauliflower rice with mine, which turned out amazingly well!

Manhattan-Glazed Chicken
Serves 4


1 Tbsp. extra virgin olive oil
2 lbs. boneless, skinless chicken thighs
1/2 tsp. salt
1/2 tsp. black pepper
1/4 cup orange marmalade
1/4 cup cherry spreadable fruit
1 tsp. soy sauce
1 tsp. butter
1 Tbsp. bourbon
Rice or cauliflower rice for serving (optional)

Sprinkle chicken evenly with salt and pepper.  Heat olive oil in a large skillet over medium-high heat.  Add chicken to pan and cook about 4 minutes on each side, until internal temperature reaches 165°F.  Remove chicken from pan and keep warm.

Place marmalade, spreadable fruit, and soy sauce in a small pan.  Bring to a boil, then reduce heat and simmer about 3 minutes, or until thick, stirring frequently.  Add butter and stir to combine, then stir in bourbon.  Place chicken on rice (or cauliflower rice -- YUM!) and spoon glaze over chicken.

Monday, April 9, 2018

Magazine Monday #15: Jell-O Magic Milkshakes

Happy Magazine Monday!  I've got a pretty, refreshing milkshake for you today that you can (and should!) make when it...gets warmer. (Side note: What in the WORLD is going on with the weather?)

This is one of those insanely easy recipes that even people who say they can't cook can make.  Can you use a blender?  Boom.  Milkshake.

You can really use any flavor of Jell-O you want.  In this instance, I went for off-brand Jell-O in raspberry.  Because I'm classy.

Oh, and I have no idea what magazine this came out of.  It was actually a Jell-O advertisement that included a recipe, so it really could have come from anywhere at any time.

I also have no idea what makes them "magic" milkshakes.  Maybe because they're so easy?

Jell-O Magic Milkshakes
From some Jell-O advertisement in some magazine
Makes 1 milkshake


1 cup milk
1 package Jell-O in some festive flavor
2 cups vanilla ice cream

Throw all ingredients into a blender.  Blend.  Pour into a glass.  Enjoy.

Monday, April 2, 2018

Magazine Monday #14: Mary Katherine's D.A. PB&J

If any of you guys are in the "early to mid-30's but still technically a Millennial" phase of life, you may remember Disney Adventures Magazine.  I had a subscription to DA beginning with the first issue and for many years after, and I'm pretty sure my penchant for ripping recipes out of magazines started with today's recipe.

Back in 1994, DA Magazine apparently had a contest where kids could send in crazy sandwich combinations, and the magazine staff picked the best ("best ") ones and made them.

In celebration of National PB&J Day, which is today, I decided to make the winner, which came from a young lady named Mary Katherine Findley, age 9, of Hoover, Alabama.  (I tried to find Mary Katherine on Facebook, but I didn't have any luck.  She was 9 in 1994, which puts her right around my age now, so it would have been interesting to see what she's doing these days.)

Her entry says "Hey, D.A. staff, try this sandwich.  Don't blame me if you barf," which is super charming.

So I tried this 24-year-old sandwich recipe, and it was...nothing, really.  It was kind of boring.  And I did not barf.  I wouldn't recommend it.  (Sorry, Mary Kathrine!)

Mary Katherine's D.A. PB&J
Makes 1 sandwich


2 slices bread, toasted
2 Tbsp. peanut butter
2 Tbsp. jelly
A handful of barbeque-flavored chips
1/2 pack of nutty buddy bars (1 bar)

I feel like you know how to make a PB&J sandwich.

Spread the peanut butter on one piece of bread and the jelly on the other piece of bread.

Crumble the nutty buddy bar on the peanut butter side.  Add the chips on top of that.  Put the other piece of bread, jelly-side down, on top.

Voila.  Sandwich.

Monday, March 26, 2018

Magazine Monday #13: Pimento Grilled Cheese

I did something the other day I've never done in my life, something I swore I'd never do.

I bought olives at the grocery store.

Olives are the bane of my existence.  I hate green olives, I hate black olives, and I resent that space is taken up in grocery stores for these so-called Olive Bars, when you could just put a respectable salad bar there instead.

I've hated olives since I was a kid.  The paternal side of my family would have two dishes of olives out at every family gathering -- one dish of green and one dish of black.  I let them pass by me on their way around the table, and every time, someone would ask, "Sarah, don't you want any olives?"

Because they are the grossest food on the planet.  Olives are the worst.

(Side note, actually:  When we got our second cat, I asked my step-kid, Kelly, what we should name him.  Since he's a black cat, Kelly suggested Olive.  I hate olives so much, I could never name an animal after them, but Kelly's suggestion gave birth to the cat's actual name, which is Oliver.  I was going for a literary theme with my cats' names, and that worked out beautifully.)

But I bought this jar of olives because I was planning to make pimento cheese (actually, the real spelling is pimiento, which blew my mind, but I'm going to keep spelling it the way I always have, and the way a lot of people do.)  I went to three different stores looking for pimentos and came up with nothing.  Then I had the bright idea to just buy olives stuffed with pimentos, remove said pimentos, discard the olives, and go on my merry way.  I suspected this might not be the best plan, but I was running out of options.

I told Dennis my genius plan.  To say he looked skeptical would be the understatement of the century.

"It's going to taste like olives.  You hate olives," he said.

"No," I insisted.  "I'm going to rinse them really well, and they'll be fine.  I have to make this recipe today, and that's what I came up with."

Without a word, Dennis popped open the jar of olives, extracted the pimento from one of them, ran cold water over it for about 30 seconds, then handed it to me. 

I put it in my mouth, then promptly gagged and spit it out.

"That might not work," I said.

Dennis nodded.

I gagged some more.

I realized I hadn't checked Sprouts, and that seemed like a place that might have pimentos, so we ran down there, and Dennis bought me a jar of non-olive-flavored pimentos, and saved the day.  (Again...and again.)

Pimento cheese is a very Southern thing, and making it into a grilled cheese sandwich is something that wouldn't have occurred to me, but that I am very happy with.  And unless you like olives (but, like, why?), hold out for a jar of pimentos on their own.  Virgin pimentos, if you will.

(Oh, and this recipe is good.  Like, really really good.  I don't know why people buy pimento cheese.  Even if you don't think you'll like it, you will.  The photos are ugly, but the sandwich is excellent.)

Pimento Grilled Cheese
Makes 4 sandwiches
From Cuisine at Home Magazine, June 2017


2 cups shredded extra-sharp yellow Cheddar cheese
6 oz. cream cheese, cubed and softened
1/4 cup mayonnaise
1 4 oz. jar sliced pimentos, drained
Salt to taste
Cayenne Pepper to taste
8 slices bread
4 tbsp butter, softened

Puree cheese, cream cheese, and mayo in a food processor.  Pulse in pimentos until coarse.  Season with salt and cayenne.

Brush one side of the bread slices with butter, then place on a cutting board, buttered side down.  Spread 1/3 cup pimento cheese on half of the slices.  Top with remaining slices, buttered side up.

Fry sandwiches in a nonstick skillet over medium heat until golden brown on both sides.  

Remove from heat and let rest for 2 minutes before cutting in half.

Enjoy remaining cheese on crackers.  Or more sandwiches.

Monday, March 19, 2018

Magazine Monday #12 -- Hot Chicken Tacos with White Sauce Slaw

So, despite the fact that these were amazing, ridiculous, insanely good tacos, I'm not going to give you this recipe.  (Well, I mean, I will.  It's here.)

The reason I can't really blog about this one is that the recipe didn't go as according to plan.  I had to improvise.

I had to make some changes and I don't even exactly know what I did.

What I can say is that the flavors in this recipe are AMAZING.  But the amount of oil used made the coating soggy, so I dumped some out, and when I dumped it out, there wasn't enough liquid left to make the chicken coating.

But if you make this recipe work, it's amazing.  So good.  Dennis and I stood around the kitchen eating these for a good long time.

Also, I set a tortilla on fire.

I'd love to hear from someone who tries this and the actual recipe is successful.

Me, I'll be in the kitchen, eating delicious leftovers.

Monday, March 12, 2018

Magazine Monday #11: Sweet Corn Risotto with Jalapeno Pesto

Happy Magazine Monday!

Have you ever looked at a recipe, thought parts of it were ridiculous, and just decided to go rogue?

That's what happened with this one.

There was a whole bunch of stuff about boiling corn cobs and corn stock and blenders and...the recipe sounded good, and I've always liked risotto, but a lot of it seemed...extraneous.  So I made it into my own thing (sorry, Rachael Ray), and it turned out really, really good.  

If you want to follow the original recipe, the original link is below, but this one is pretty stellar; the pesto brings it to a whole other level I wouldn't have expected.

Also, it made a TON; I would recommend cutting down the rice by a cup unless you're hosting your family reunion for 20 people and they're all hungry.

Sweet Corn Risotto with Jalapeno Pesto
Makes 4-6 servings


6 cups vegetable stock (if you care about it being vegetarian...I used chicken stock.)
2 cans sweet corn
3 green onions, green and white sections separated, chopped
1/2 cup fresh basil, chopped
1 jalapeno, stemmed, seeded, and chopped
1 tsp. lime zest
1 Tbsp. lime juice
6 Tbsp. olive oil
3 cups Arborio (or jasmine) rice (if you don't want to make a ton, 2 cups is fine.)
3 Tbsp. butter
Salt and pepper

In a large saucepan, combine the stock and the juice from the cans of corn plus as much water as it takes to make a total of 2 cups and bring to a boil.  Season with salt and pepper.

In a food processor, puree the green onion greens, basil, jalapeno, lime juice, and 5 Tbsp. olive oil.  Put the pesto in a bowl and salt and pepper to taste. 

In a large pan, heat 1 Tbsp. oil over medium heat. Add green onion whites and rice, stirring for about 2 minutes, until coated.  Add the hot stock, 1 cup at a time, stirring constantly to allow the rice to absorb the liquid between each addition until the rice is tender (but firm), and the risotto is creamy.  This will take about 20 minutes.

Stir in the lime zest, butter, and 1 1/2 cans corn.  Season with salt and pepper to taste.

Drizzle with pesto and serve.