Sauteed Shrimp with Baby Bok Choy
So, while I was at the grocery store the other day I saw these cute little baby bok choy’s. I’ve never had bok choy, but they looked so fresh and sweet. So I picked up a handful of them. And then I thought “hey, shrimp might go with bok choy”…like I know what “goes” with a vegetable I have never tasted. But I picked up a handful of them (the butchers, plastic gloved, handful).
When I got home, I scoured the fridge for additional bok choy-y veggies to make a stir-fry. The end result was pretty good, although I think I’d have added a little more ginger, and maybe even a little balsamic vinegar.
Rosemary Chicken and Breadsticks
Rosemary Chicken, one of my favorite dishes of all time. This was my first time creating it on my own, and I had quite a few changes to the original recipe. Plus, I have been having cravings for breadsticks for ages. Mmmmmmm, so delicious.
I think I could have doubled the sauce and added some kind of tangy cheese to better the sauce…definitely something to tinker with.
Also, the breadsticks didn’t really rise as well as I thought they would and were a bit chewy, but I think that might have something to do with the yeast that had been sitting in the freezer for a year, and the coldness of my house. Like always, the recipe is after the break.
Dangerous Chocolate Cake
My roommate came home the other night with an email print-out of the most dangerous chocolate cake recipe in the world, one that can be made in under 5 minutes. And that, my friends, is what makes it dangerous. I whipped this up in just a few minutes, a few tablespoons of this, a few more of that, a splash of this and a splash of that, it was like making doll food or something. I whisked my ingredients, dumped everything in a coffee mug and popped it in the microwave. There are a couple of inherent problems with 5-minute chocolate cake, firstly there is no delicious smell of baking chocolate cake. Secondly, this recipe needs a bit of tweaking. Luckily, because it is just a smidge of this and a spoonful of that–tweaking is not going to be a problem. I’ll leave you with the recipe and my notes at the end.
Chocolate Covered Gingersnap Pancake’s with Espresso Cream
I have a healthy love and adoration for all things “Gingerbread”, so when Uzi emailed me this recipe I developed an immediate crush. Saturday morning’s have become a bit of a tradition with Uzi & I, we used to go running and then out to breakfast, then we just went out to breakfast, and now we are having homemade dessert for breakfast. That is a beautiful cycle, don’t you think? This seven-layer gingersnap pancake tower with whipped cream and chocolate sauce was easy to make, if a bit time consuming, and tasted absolutely divine.
I think we came up with a few tweaks for next time to make the process a little easier, but overall this was the most amazing breakfast I have had in a long, long time. The recipe, with my own notes, will be after the break.
Chicken Tortilla Soup
The cafe on the ground floor of my work building serves Chicken Tortilla soup every Thursday. It is very saucy, has an overabundance of taco seasoning (which I don’t particularly like) and absolutely no chicken. The last few weeks I’ve been craving some real tortilla soup, with chicken and crunchy strips and a spoonful of sour cream. I googled a few different recipes, but none particularly struck my fancy. I decided to play with a taco soup recipe that I knew I loved and see what happened.
This is perhaps the tastiest chicken soup I have ever had, ohmygoodness, it was heaven! And incredibly easy! With the run to the grocery store, the chopping and cooking and making it up as I went along, this meal was ready in under an hour.
heidikins cooks 