Whenever I mention making some Indian food, K almost always wants chicken with some sort of sauce. And up to now, it was always roasting it in the oven and then either marinating the chicken with a yogurt sauce (and serving extra sauce on the side) or making a tomato/cream sauce. Now, I have a new method I can use when the weather is cooperating: the grill!
I made a Dutch baby before, and recently I decided to try a different recipe because I wasn’t sure if I still liked my old one. This isn’t that different, but seemed to make a much fluffier, custardy, and yummier oven pancake. I especially liked it with some simmered strawberries.
Simmered strawberries are great, especially if your strawberries have sat in the fridge a little too long. Sometimes they are a little too soft to enjoy fresh, but they are perfect for a topping like this. They are usually extra sweet and juicy, which is ideal for simmering. I didn’t take too many pictures since the process for making these is almost identical to the other recipe I posted, but I highly recommend them.
Directions for Dutch Baby with a Strawberry Topping
Adapted from The Faux Martha (who also adapted it some from Joy the Baker)
- 4 Tablespoons butter
- 3 eggs
- 2/3 cup flour
- 2/3 cup milk
- 2 Tablespoons sugar
- 1/2 teaspoon kosher salt
- 1 Tablespoon vanilla extract
It’s been awhile since I’ve shared a chocolate and peanut butter treat, so here you go. You could always make these with the s’more part, but I liked the mix of textures.
This was a great dish with all of us. It is simple, and full of favorites: pasta, cauliflower, and bacon. The way the bacon is cooked with the bread crumbs makes for a crunchy, tasty topping. We ate it with the topping initially but still had some pasta left without the topping. I didn’t mind using it up because it was easy to make more and helped leftovers feel fresh again.
Are you shocked that I voluntarily made a peach dessert? I am. We hosted a summer get-together with K’s side of our friend family. I decided to make this peach dessert because it seemed both easy, simple in ingredients (what you always want for a fruit dessert so that the main ingredient shines through), and something that was better made ahead. It was also easy to serve for a crowd since I could make pieces smaller for people to eat as much or as little as desired.
This sounded odd. Sausage and grapes? But we like sausage, and the Fudgelet has been on a whole grape kick lately, so I figured it was worth a try. We ended up loving it. There was originally mint in the recipe which I used but wasn’t a fan. I’m leaving it out next time. Because yes, we will definitely make this again. It’s easy and full of flavor.
This is a new take on the fried rice K makes us. Some days, you want fried rice but don’t have bacon handy, and you also want it fast. Fried rice doesn’t actually take long to make, but when you have a toddler who wants his eggs and rice now, it feels like an eternity. Obviously, you can always make fried rice meatless, which I often do, but this is a way to make it with another meat you might already have around….roast beef! I changed the seasoning a bit to go with the roast beef flavor. The recipe is a bit loose because it all depends on how much leftover rice you have, eggs you use, etc.