Chasin' the clouds aaaaaway!

There are only so many sunny weekends here in Van City.  As such, BBQs must be planned with intention and precision.  As soon as my iPhone brought a sunny Saturday to my attention, I knew I needed to make the mostest of said weather situation.

Special thanks to the following recipes for making this get together a success:

Amish Macaroni Salad 

*only used 1/4 c sugar as opposed to 3/4 c*

Classic Deviled Eggs

GRASSHOPPER PIE!!!

P.S.  Sunday was obviously spent lounging on my glorious postage stamp of a patio and admiring my pastel pedicure in all of its color co-ordinated glory.

To Summer!

QUIPPYMCFLIPPY SMASH (and roast)!!!

I like potatoes. I like smashing things.  For these reasons, this recipe seemed to be worth a shot.  Interesting potato fact #1:  Apparently there are other ways to cook a potato than boiling the ever living SHITE out of it!  Who knew?  Interesting potato fact #2:  The word potato comes from the Spanish word 'patata.'  Get a load o' thatta!

They're kind of a big dill...

Cauliflower without unhealthy amounts of Cheeze Whiz(TM) is, well...  gross.  As such, I have been diligently searching for a more refined (and generally edible) way to prepare cauliflower.  This roasted cauliflower recipe is what I be talkin' 'bouttttttttt... 

Maybe it's just me, but I feel like this photo looks like it could be ordered and [INSERT CHAIN RESTAURANT NAME]-sized.  And let's face it:  Anything that can be [INSERT CHAIN RESTAURANT NAME]-sized and made at home is ALWAYS blog worthy.

Betcha can't have just one!

I can see paradise by the oven light...

It's a well known fact that everything is cuter when it's smaller:

Exhibit A

Exhibit B

Exhibit C

Meatloaf is no exception.

I tried making meatloaf once in about 2006.  It wasn't good.  It was a greasy, lumpy mess of grossness that scared me away from the dish for precisely seven years.  Enter muffin tin meatloaf care of Quilted Euphoria!

Let it be known that there are a lot of things I have discovered and LOVED on Pinterest.  There have been even more things I have discovered and HATED.  Muffin tin recipes of ANY KIND are an example of something that I have loved.  Handprint art that does not in any way represent the subject matter it is trying to depict, the unnecessary use of mason jars to perform tasks previously occupied by completely appropriate containers, and the general notion that chalkboard paint can improve ANYTHING are examples of things that I have hated. 

Luckily for you, dear reader, I told myself early on that this blog will be primarily dedicated to posts about cooking and crafting.  Therefore, minimal (I can't rule it out completely) ranting will be allowed.  One thing I won't be doing, however, is posting those house rules on a chalkboard painted sign.  ;)



No FuLl SizEd MeAtLOaVes ALLowEd!

NB:  The ketchup glaze was KILLER for these little guys - I think the nutmeg really classed it up.

Waffles Not Included

I recently rescued purchased a baby robot small waffle iron for the low, low price of $19.99.  I made waffles using the recipe that was included right in the manual:

Ingredients:

2 cups (500 ml) flour
2 tablespoons (30 ml) sugar
1 tablespoon baking powder
1 teaspoon (5ml) salt
1 3/4 cup (440 ml) milk
1/3 cup (85 ml) vegetable oil
2 eggs *I got all adventurous and threw in some vanilla too*
Method:

Combine flour, sugar, baking powder, and salt. Stir together milk, oil, and eggs. Gradually add mixture to the dry ingredients. Stir until just blended. Pour batter onto waffle baker. Makes 4 1/2 cups (1.125 L) batter.
Waffle Baker Usage Tips:

Most waffles are done in about 3-6 minutes. Check for doneness at about 5 minutes. If the cover of the waffle baker doesn't lift up easily, then let it cook a minute more before checking again. When the steaming stops is also an indicator that the waffle is done. Isn't he the cutest?  I shall call him Wheems!

See?  Practically twins.

Success!  

I will cook them for about four minutes on the medium heat setting next time instead of five.  

They were still super light and fluffy and froze/thawed/reheated really nicely.

Chewy Oatmeal Cookies: No More Trust Issues

Prior to discovering Janis Plageman's recipe for Chewy Oatmeal Cookies, my general relationship with raisin oatmeal cookies could be summed up nicely using the following e-card:

Let's get real here.  Aren't raisin oatmeal cookies just a metaphor for adult life? 

Me (playing the role of "adult"):  Life, can I have a cookie?

Life:  Sure - I'll give you a cookie...  but under one condition.

Me:  And what condition would that be?

Life:  The cookie is going to have to be raisin oatmeal.  Sorry.
Me:  Awwww man!  I was kinda just looking forward to a tastier kind...  like maybe something with chocolate chips?

Life:  I'm not that simple.  With every one of my up's, there's a down... every yin, a yang. .. You get the picture.  Disappointment and compromise are a very real and UNAVOIDABLE part of me and I can never let you forget that.

Me:  Even if all I want is to do is eat a delicous cookie?  Can't I just forget about your harsh, soul crushing realities for the next two minutes while I eat a cookie and then I pinky swear PROMISE to ponder the duality of the universe later?

Life:  No.
Me:  ...

After years of outright avoidance, I recently decided that it was time to revisit the raisin oatmeal cookie situation.  As previously noted, I am (playing the role of) an adult and can therefore do whatever I want.  As such, I have chosen to add chocolate chips and Commonwealth Mix to my version of this recipe in place of the raisins and almonds suggested in the original.  I have also chosen not to rename the recipe "Chewy Commonwealth Mix Chocolate Chip Oatmeal Cookies" - but you can if you want.  ;)

 

Baker's Secrets:  I cut the recipe in half and it made about 36 cookies.  I also baked them for about 12 minutes and they are still nice and chewy.

*, **Grandma's Easy Chicken Salad

*DISCLAIMER #1:  This recipe is not MY Grandma's Chicken Salad.  I found it on The Cooks Next Door.  The authors of this blog sound like real foodies and I'll definitely be following their posts in the future.

**DISCLAIMER #2:  When browsing for recipes on the Internets, I often include the search terms "grandma's" and "easy" to get to the REAL.  GOOD.  STUFF.

I mean really, what sounds better?  "Chicken Salad"...  OR............................
Wait for itttttttttttttttttttttttttttttttttttt...

  "Grandma's Easy Chicken Salad"? 

I rest my case.

Craisins.  That's right.  Edge: ---- < Me living on it.

I cooked two boneless, skinless chicken breasts and shredded them in my Kitchen Aid blender.  I also used a whole cup of celery and 2 tbsp's onions (just needed more veggies in my opinion) and opted for Craisins instead of raisins.  Definite new addition to my packed lunches for work. 

 

Easy Roasted Potatoes

I am choosing to label this post as a "recipe."  Can I even do that when the photo, ingredients and directions fit entirely on the screen of my iPhone?  No matter.  Pinterest hath delivered yet again. 

The screenshot reads, "The most Ah-Mazing Roasted Potatoes!  These are so easy to make!  Cook a pierced potato in the microwave for 6-7 mins.  (flip every couple of mins.) til soft all the way thru.  Cut in half, then into squares (just down to the skin).  Season with butter, Parmesan & Lawry's.  Place in oven on aluminum foil-lined pan and broil for 10-15 mins.  Enjoy!!!"

Pinterest Screenshot

My Results

Jack, parsley me like one of your French grills...

I'm going to attribute the less than browned look of my vegetable subject to the glaring fluorescent lighting in my kitchen...  These potatoes really did taste roasted and melty and ah-mazing!