Wednesday, February 25, 2015

Chicken Maryland

I've probably mentioned this before, but my fiance Greg and I like to cook. It is one of the things I like best about him. We also like to find new cookbooks and new recipes. Greg found this one for "Maryland Chicken" in a book that I can't find at the moment. It's a really easy one! We specifically picked it because we had all of the ingredients on hand.

In one wide bottomed dish (we used a mixing bowl) combine:

1/2 cup of flour
1/4 teaspoon of ground cayenne
1/4 teaspoon of ground mustard
1/4 teaspoon turmeric

You will also need some raw chicken (breasts are what we used) and in another wide bottomed dish with enough milk in it to dip the chicken in. 

Here is what you do:

Coat chicken in milk then flour mix, fry in skillet until golden (but not cooked through), move to a baking dish and bake for 20 mins on 400F. Voila!

I have breaded a lot of chicken in my day. I have never coated chicken breasts in milk before breading it, though. I used to use raw eggs, then I discovered olive oil, which I think is still my favorite because the breasts get nice and crispy. The milk worked ok. I think the problem was that the chicken breasts were ginormous and barely fit in the bowl with the milk. 

The flavor of the chicken was great, though! I am by no means knocking this dish. I would make it again because it is really easy. 

Sunday, February 15, 2015

Fluffy Scrambled Eggs

I often have trouble sleeping, something that runs in my family. Every once in a while, I decide to just get up and be productive rather than continue to toss and turn in bed. One such morning, I got up, attended to work matters (working from home is awesome and I wish that I could do it more), and decided to make a fancy breakfast. There wasn't a lot of fancy items on hand, though, so I ended up making turkey bacon and eggs. But we've been eating that a lot lately for breakfast (huzzah protein!) so I wanted to make fancier eggs than usual, so I turned to the internet.
I settled on Alton Brown's Perfect Scrambled Eggs. I don't usually make scrambled eggs because I don't actually like them very much. Our egg poacher recently melted, taking poached eggs off the board. (Sad times.) Greg had never heard of adding milk to scrambled eggs while I had learned this as a child from my grandfather. About 1 tablespoon per egg is good. I've never used melted butter in the pan with eggs, though. Butter is delicious, so I was game.
Before whisking these eggs, I added dill! Which is delicious. I also grated in some garlic sea salt rather than salt and pepper. I was surprised how delicious these were! And the pan wasn't a horrible mess as it usually is. Whether the milk or the butter is to thank I do not know. The milk is absolutely what makes the eggs fluffy. It really added substance, too, and I found the eggs more filling. (This may have been psychological.)
Anyway, that is my fluffy scrambled egg adventure. If you, like Greg, had never heard of adding milk to eggs and you can consumer dairy, give it a try. I much prefer the texture! You might, as well. Happy breakfasting.

Sunday, February 8, 2015

Heart Breakers (an Ode to Sweets)

How much do I love thee? Let me see.
My favorite snacks are chocolate Mini Eggs -
I swoon at the memory!
And let's not forget Heart Breakers for V-Day -
My mouth waters at the thought.
Candy - cupcakes - ice cream - oh, ice cream!
I could eat ice cream for every meal.
And yet...
Now that I have limited my intake,
I find that I do not crave it.
And when I get it,
My tummy grumbles,
I feel less satisfied.
And I really don't know whether to feel sad
Or not.

Sunday, February 1, 2015

Frankenmuth Brewery

After a day spent perusing the Zehnder's Snowfest in Frankenmuth, MI, my boyfriend Greg and I headed to the Frankenmuth Brewery for dinner. We had been there once before on our (well, my) first trip to Frankenmuth, but since we'd already had dinner elsewhere, we only stopped in for drinks and dessert. The desserts are phenomenal. I am told the beer is also good.

Ok, ok, this time around I did try some of their beer. I saw they had a Hefeweizen, a beer that I actually enjoyed and often ordered in bars while living in California (beer is in the realm of affordable; cocktails not so much). I have had difficulty finding Hefeweizen here in Michigan (though a friend tells me you can get some good ones in Grand Rapids, I have not investigated this claim), so I was excited when I saw it. And then I was disappointed on drinking it. I realize that Hefeweizen is a lighter, less bitter beer. I enjoyed Weissbier when I was in Germany. But this tasted a little like someone had filled half the glass with beer and the rest with water. My quest for good Hefeweizen in Michigan continues.

Anyway. They had a new item on the menu that Greg and I both had to try: beer cheese soup. This did not disappoint. It was thick and creamy and not too bitter as some I have had before can be. I really liked this soup! I hope they keep it on the menu.

Greg got his usual BBQ pulled pork sandwich (if I ever see one on the menu of a new restaurant, it's a sure bet that he'll order it). I went for crab cakes. I had a hard time choosing with this menu. Not a lot stuck out to me, but nothing really looked bad either. There's a great variety! Sandwiches, burgers, pizza (I saw a lot of people walking around town with their pizza boxes), Italian, German, British, American - take your pick. And it all pairs well with beer. (My Hefeweizen improved with the arrival of my meal.)

The side dishes served with the crab cakes were a little questionable to me. Not in the choice - I love squash and zucchini! - in the preparation. The potatoes lacked flavor until I dipped them in the butter and herb sauce that had been liberally ladled over the vegetables. This same sauce overpowered a lot of the flavor of the vegetables. The crab cakes were quite delicious! (And made nice leftovers.)

The best part of the meal, in my opinion, was dessert. We decided to split a slice of the pistachio mascarpone cake. I still dream of this cake. It was so moist and just the right amount of sweet... Sigh. Can I have this as my wedding cake? I believe last time we all split an order of the sweet dough Oreos, which was very tasty, but also rich, so it was a good one to share. The pistachio mascarpone cake? I could probably eat it by myself next time.