Okay, so it’s no secret, I hate cooking. I’m not an awful cook or anything, I just don’t like doing it. Okay, there was than one time I made some kind of orange chicken dish and even the cats wouldn’t eat it, but it was my first (and last) time using that recipe.
But, without further ado, here’s the list. Probably with links to my Let’s be honest…it’s food porn board on Pinterest. If I’ve made it, I’ll make a note with the outcome.
A – Apple and Sharp Cheddar Scones (I don’t know if these will be as good as the ones I get from my favorite coffee house, but here’s hoping…)
B – Beef Stew (with Guinness) (This is fantastic!)
E – Elaborate Grilled Cheese Sandwiches
Thick homemade bread, herbed goat cheese, aged white cheddar, smoked gouda, gruyere, super crispy bacon, fresh baby spinach leaves, thinly sliced kumato tomatoes and thinly sliced Granny Smith apples. One of my favorite comfort foods.
F – Falafel
G – Granola I’m a huge granola lover (no one is surprised). But I’m picky as fuck about it. Mostly because I want it to taste like the stuff my mom used to make when we were little. But…she lost the recipe. *weeps bitter tears* This one is the closest I’ve come.
H – Hummus (minus the red pepper flakes)
I – Irish Tea Cake
K – Key Lime Pie
L – Leeks, Mushroom, and Brie Soup (I’ll be trying this soon. I had some in New Orleans and it was one of the best soups I’ve ever had in my life. I’ve never wanted to lick out a bowl more than this one.)
M – Meow Loaf This is actually a turkey meatloaf – one of the most delicious ones I’ve ever had. However, because I was dictating the recipe to my child (I was driving and on the phone getting the recipe and the kid was taking notes) this is what I got. So, it’s been Meow Loaf ever since. I think1 dead meow is my favorite – it corresponds to the dried rosemary. (Actual recipe below.)
1 pound lean ground turkey
1 small apple (chopped)
1/2 small onion
1/2 cup rolled oats
2 teaspoons yummy stone ground mustard
1 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon pepper
1 cup shredded cheddar (plus a big handful for the top)
1can jellied cranberry sauce
Mix everything (except the handful of cheese) together and press it into a loaf pan. Bake at 350 for 40 minutes. Sprinkle handful of cheese over the top. Bake for 20 more minutes. Drain off any grease and let stand for 5-10 minutes before cutting. Serve with cranberry sauce.
N – Nachos (Irish)
P – Pierogi (I love good, authentic, preferably homemade Polish food)
Q – Quiche (Made this for the writers retreat in June. It seemed to go over well.)
2 premade piecrusts because laziness
12 large (or extra-large) eggs
splash of milk
dashes of salt, pepper, dill weed, and a little garlic powder
1 bag of broccoli, cauliflower and carrots (thawed)
aged white sharp cheddar
real bacon pieces (I use Hormel)
Place tin foil over your racks, preheat oven to 350.
After the crusts are in the pie plates, pierce the dough with a fork and bake at 350 for 5-7 minutes. Remove pie plates from oven. Let cool.
Whip together the eggs, milk, seasonings. Mix in bacon (if you’re using it), and thawed vegetables, mix in the shredded cheeses. Stir well to make sure everything is blended. Fill pie plates (use the largest pie plates you can find), place in oven and bake. They usually take 45-60 minutes. Bake until golden brown on top and do the knife test on each quiche.
S – Shawarma (Chicken) (I love shawarma, but I’ve never made it.)
T – Tortellini with Mushrooms, Spinach and Italian Sausage (This is super popular around here.)
V – Vanilla Bean Crème Brûlée (Hello, favorite dessert in the history of ever.)
W – White Bean Chicken Chili (My mom’s recipe…with a lot of mom-isms)
Sandy’s White Chicken Chili
Place eight or so chicken breasts in 7 quart crockpot.
Cook on high until done. (it’ll make about ½” of juice in the bottom – leave it.
(When asked how long that would take, mom’s response was, “If they’re frozen about an hour and a half. If they’re not…hell if I know. I never remember to take meat out of the freezer.”)
Take breasts out, let them cool.
Put 2 chopped onions and 3 heaping tablespoons of minced garlic in the water.
Add a quart of canned chicken broth.
And 1 large jar (or 2 – 3 small cans) of green enchilada sauce (enchilada verde)
And 4 large cans of corn. Or a bag or two of frozen corn. (I use the corn water from two of the cans)
Add cumin to taste (at least a tsp to start)
Add can of cream of chicken soup to thicken.
Use 4 cans of Great Northern Beans (white beans (drained) or Cannellini beans (I use all the bean water to thicken the chili)
Chop up chicken, return to pot.
Add more cumin to taste.
Cook it on high for a while, remember to stir occasionally.
(When asked how long, mom’s response was, “Until I think it looks thick enough. Unless I’m really hungry. If I’m really hungry, I’ll eat it no matter how thick it is. But sometimes I’ll take the lid off to thicken it faster. Unless I’m really hungry. I should probably make some chili.”)
X – Xiangjiao Cream Cheese Bread (Okay…I kinda cheated. Xiangjiao is banana in Chinese. At least…according to the internet it is.
Z – Zucchini Tots
Check out the other bloggers’ recipes and be sure to share some of your faves. Also? Got Pinterest? I’d love to scope out your recipes. Even though I loathe cooking, I still have to do it. 🙂