Tips-y Tuesdays: Spatchcocked Poultry

I finally remembered pre-cooking which side of the chicken is the breast and which is the thighs so that I could properly spatchcock a chicken. I’ve managed to do it other times, but not as successfully as I did it this time. I’m not sure if the chicken cooked any better than it normally does when I roast it as-is, but I will say that carving the chicken was super easy.

So, what are some tips if you decide you want to try it?

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Mixed-Bag Mondays: Candy Making

I am still trying to figure out candy making. Occasionally I nail it and feel so proud of myself, and other times it fails abysmally. For today’s adventure in candy, I know that part of the problem was I made a change…the recipe was supposed to be for peanut butter and I substituted almond butter because of the Chiplet. I used an almond butter that is super close to peanut butter for texture but it isn’t my favorite for taste, so that might have been another fail on my part.

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Wayback Wednesdays: Revisiting Chicken Tikka Masala Meatballs

I decided to start a new series because I have started circling back to my old recipes that I hadn’t made for awhile. Sometimes I am changing them up a bit, and sometimes I just want to make it the way it was and see if it turns out differently. Now that my blog is getting up there in age, and I have had more practice with cooking, the recipes might even turn out better.

So, for the recipes that turn out differently or that I change, I am going to share them in these Wednesday posts. Here is the first one…and I am not numbering them in the title because whenever I do that for different series, it always ends up driving me nuts to figure out what the most recent number was, haha.

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Flour Bakery’s Milk Bread

I have tried so many times to make a good version of milk bread. I’ve even remade some recipes over and over hoping for better results. Well, this is my favorite. Not only did it turn out well and tasty, but I froze one of them and we had it months later. I figured it would have to be used as French toast, but it was actually great just defrosted, too! Still soft and delicious.

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Bacon and Egg Noodles

When you see something like “bacon and egg noodles” what do you think? I was excited knowing my family would love it, I read the recipe, read it again when I wrote down the ingredients, read it again before I made it, and then as I was making it, I was so confused…where are the eggs? I knew it was egg noodles and had already prepped them…but no eggs? Oooooh….it’s bacon with egg noodles. No egg as well. Oops. Well, I went ahead and made them anyway.

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Tips-y Tuesdays: Char Siu with Pork Loin

With the pandemic, one of the challenges has been meal planning and grocery shopping. Since I only go every other week, I need to plan for a couple weeks out, and my plan is a lot more structured than in the past since I want to make sure that I use all of the ingredients before they go bad, and also that I know I have everything I need for a recipe. So, a problem has been planning on a certain recipe but then I get halfway through my grocery shopping and realize I can’t get something I need. I have to decide if it is critical or can be substituted, and then if it can’t be, what meal do I plan in its place? Did I mention that I also go super early in the morning to avoid people, so my brain is still waking up? Oh well, it’s good for me.

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Ham and Cheese Galette

I was going to make a galette I saw from somewhere that had ham and cheese…but then the recipe didn’t sound great, so I decided to take a galette I had already made and liked, and change it. I was making this recipe during the start of staying at home during the pandemic, so I was trying to make the most of the remaining food in our fridge as I figured out meal planning for so many people. It is flexible and you can use what you have. Next time I would maybe even add in some more carrots.

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