Now that we have a grill, I have been using it multiple times a week each week. It’s less about not heating up the house and more about just enjoying the way the food tastes. Most weeks I grill chicken thighs with some seasoning and either yogurt/sour cream/mayo/olive oil rubbed on top. The second part helps keep the chicken moist as it grills. K really likes the outside of the chicken to get a little dry and this technique has allowed me to do that, making almost a bit of a crust, while allowing the inside to be moist and tender.
Obviously I can’t ruin the surprise before the break, so this is all you can see right now…
These are meant to be like the store-bought chocolate cakes with cream in the middle. Lots of brands make a version of it…and these were pretty fantastic. Soft, good chocolate flavor, but not too rich…and then a sweet frosting for the middle.
So, after posting about the “Emergency Chocolate Cake,” I was wondering about remaking the Amelia Bedelia cake. I thought it would be fun to try it as a layer cake and see if it would work. And, because I was making it with the Fudgelet around, he insisted on adding sprinkles inside.
We didn’t have good luck with parent days this year. For Father’s Day weekend, K was getting over a bad cold. For Mother’s Day weekend, I had an awful stomach bug that made me nauseated and weak for a long weekend. I had planned on making this for my Mother’s Day meal and felt recovered enough to eat it on the day before. K was taking the Fudgelet to the mall for the morning, so I was able to get some stuff done around the house, and take my time prepping this for lunch, which was great. I could only eat one slice because it is rich and I was still barely eating food, but it was delicious.
I’ve made lots of scone recipes and decided to try a new one for my dad. I’m not sure how I feel about this one. I will try it again for sure, but I am not sure if it is a real keeper over my other berry scones. Berries always make scones a bit more challenging and a bit more rustic-looking. These were so hard to form into scones, but the end result was delicious. So, that is why I will try them again, because maybe I need to practice it further. I just had a challenge keeping the dough together.
Are you in the mood for a fast dish that can have everything you need all together? Starch, vegetable, protein…and it is one tasty package? It maybe isn’t the healthiest, but you could always scale back the butter and cheese a bit if you wanted. Or add extra pasta/broccoli to soak it up. We were all fans of this creamy dish which is very easy to make.
Today we are keeping things simple. A little bit of this and a little bit of that make for an interesting fish flavoring. I had extra honey butter from a pastry recipe linked below, and then decided to use it on fish. Add a little savory seasoning and it worked really well. I’ve also used a similar seasoning on salmon with good results. If you don’t have za’atar seasoning, you can certainly use a different spice mix. It’s just one of my favorites lately for fish.