What I Ate

In the Kitchen: Chocolate Chip M&M Cookies

A few weeks back I decided to revisit (and use) my old Tumblr account. I decided to give it a whole new look and tagging system so I could find things much easier. I use it as kind of visual collection of things that inspire me, things I want to try, and just funny things. I have had this Tumblr since 2009 and it has thousands of posts. While tagging I realized there were SO many images of m&m chocolate chip cookies. Like…..maybe too many? 

Since taking on that incredibly type-A task, I’ve been thinking about these cookies for days. One afternoon I took a break and thought why not make some? Using my handy tagging system I began looking at recipes, but then it dawned on me: I’m just going to add M&Ms to the regular Nestle Toll House chocolate chip cookie recipe. Cause with chocolate chip cookies, if ain’t broke don’t fix it. Plus I have the recipe memorized and my favorite adjustments on lock already. Easy enough…

(more…)

In the Kitchen: More Pizza!

I’ve been really slacking when it comes to cooking. I’ve tried to make plenty of new things, but nothing really turned out right. I guess my heart just wasn’t in it. But then I decided I really wanted to make pizza (again).

This time I made a homemade thin crust dough rather than just beating the system with store bought mix. I’ve made plenty of pizza dough in my youth with my family, but never on my own despite hearing how “easy” it is from pretty much everyone. The recipe calls for proofing the dough although typically that’s really only done with thicker dough. Proofing this thin dough makes it much more crispy and crumbly rather than airy and fluffy. Proofing dough is super easy because it can be done by room temperature, leaving the bowl on a hot surface (like the stove while the oven is on), or leaving it outside like my grandmother used to.

I chose to split one recipe of dough in half and make two really small pizzas to try different things, so really it makes one regular sized thin pizza ideally. Splitting the dough made it very, very thin and crispy. The first one I made was roasted red pepper and basil while the second was prosciutto and arugula.

I wish I had better photos of the final result. 

IMG_6804

ThinPizzaCrust-Test

(more…)

In the Kitchen: Spinato’s Litaliana Pizza

I haven’t made homemade pizza since I was a kid. It was a twice a year family tradition that took an army to make. I made an attempt a couple of years ago during the summer, but it just turned out to be a time-consuming mess. Wow, I’m really selling this idea aren’t I?

When my best friend mentioned she wanted homemade pizza (by mention I mean asked nearly every day), I decided to give it another go. One of my favorite pizzas is from a local pizzeria, Spinato’s, so I tried to make it at home. I went, got a pizza pan, and gave it my best shot.

Processed with VSCO with a2 preset

Homemade pizza is relatively easy especially when you embrace “lazy” girl hacks (like I did). Here are my tips and tricks followed by the recipe.

  • Use the easiest dough recipe you can, but don’t use premade pizza crusts from the grocery (the only exception is Trader Joe’s). Use just-add-water packets if you have to, but avoid the premade.
  • Using canned tomatoes in the sauce will make it thinner than a pizzeria style sauce. Use tomato sauce or add more tomatoes to achieve the desired thickness.
  • Add your desired amount of parmesan cheese to the sauce as you like. Cheese is always a good idea.
  • Speaking of cheese, use Galbani mozzarella, and shred it yourself. It melts the best.
  • Preheat the oven at least 15 minutes before cooking the pizza to allow the heat to fill the oven completely.
  • Par-bake the crust before applying toppings if you plan to use “wet” toppings. “Wet” toppings are things that create excess liquid while they cook such as vegetables or meat (which produces grease). Par-baking the crust will make it stronger and able to withstand the extra weight of numerous toppings or “wet” toppings.

Processed with VSCO with a2 presetSpinatos-Pizza

In the Kitchen: Antipasto Pasta Salad

Making pasta salad has become one of my Fourth of July traditions. There’s something delicious about cold pasta, cheese, and vegetables on a warm day. Plus there’s a million different kinds to make and nothing is really off-limits. It’s a kind of everything but the kitchen sink kinda meal.

For this year’s pasta salad I wanted to try something different, but ended up with something pretty Italian. Antipasto is one of my family’s favorite things so I grabbed a bunch of my favorite ingredients and tossed them together in this dish. I chilled it all afternoon, but even just an hour works just fine.

There really are no rules so use whatever pasta you have handy and add any Italian meats or cheeses you enjoy. There are no exact measurements for the mix ins just personal preference (below is one ball of mozzarella, one small log of salami, and one container of cherry tomatoes). Word to the wise, when using prosciutto, cut back on the salt in the vinaigrette because of the natural salt content of the meat it will be overly salted.

Processed with VSCO with a2 preset

 

Processed with VSCO with a2 preset

Antipasto-Pasta-Salad

In the Kitchen: Cravings (Chili + Guacamole)

A few weeks back I picked up Chrissy Teigen’s cookbook Cravings. I may have mentioned it here. As part of my attempt to explore things more I decided to make a list of the recipes I knew I wanted conquer (or best attempt to). Feeling bored of my typical kitchen options yesterday I grabbed the cookbook, chose some options, and put it to my taste testers for a vote. They chose the Frito Pie Bar.

The Frito Pie Bar contains two important recipes: John Legend’s Chili and Chrissy’s Cheesy Guacamole. I have made chili countless times (even perfecting my own couple recipes), but never once have I made guacamole on my own. If you read this blog, you know I use Whole Foods guac on the regular. But I did it! I made guacamole on my own and it was actually pretty darn good. Rave reviews on that.

Processed with VSCO with a2 preset

Next the chili. Rachael, my best friend and main In the Kitchen tester, raved it was better than any of mine. And well…I just let this screenshot sum it up. Yes, Chrissy liked my tweet and it was awesome.

Screen Shot 2016-07-02 at 1.20.15 PM

The chili was so popular I don’t think there is any left. Highly recommend.

A couple of notes before I get to the recipes.

  • I made the guacamole sans cilantro and it still tasted spectacular. I know my audience and they do not like cilantro. So its optional in my book.
  • I did not use individual Frito bags for the Frito Pie Bar. I figured it would be too messy so rather I just used shallow bowls and regular bags of Fritos giving the person the option to have as many chips as they like.

Processed with VSCO with a2 preset

Recipes:

CheeseGuacamole

John-Legends-Chili

 

In the Kitchen: Fajita Night

Over the Memorial Day Weekend, I decided to have a fajita night. Basically because I owed my best friend Rachael a dinner and it was a really great excuse to have taco dip. Fajita night essentially consisted of wine, a lot of food, and Fast Times at Ridgemont High on television (bless you VH1).

When it comes to fajitas I typically take the lazy girl route. Pre-cut sliced meat, pre-made seasoning..the works. I mean it’s good but not good for you. Because I had most of the day free I decided to be adventurous and try a recipe from a New York Times article I read questioning why we don’t make fajitas at home more often. (Serious journalism asking the tough questions) Now they provided a lot of recipes but this one seemed the most achievable (with a few alterations), and I wasn’t about to cook something called Fajitas (Meat-filled tortillas with hot sauce). Yes..that was the actual title.

Now, the recipe seems complicated (it’s the NY Times after all), but in reality it was pretty simple and definitely delicious. The whole goal of In the Kitchen is to try new things, but I will surely be making these again….after I try the ones in Chrissy Teigen’s cookbook (I just got it!)

I’ve included both the taco dip and fajita recipes below. The taco seasoning in the taco dip is just a generic one I found on the Food Network website, but a store bought packet would work just as well.

7-layer-dip

7-Layer-Dip

Processed with VSCO with a2 preset

Forgive this photo. Everyone ate too quickly to get a good image of the final product.

Steak-Fajitas---New-York-Times