Grilled Chicken with Yogurt, Dill, and Cilantro

This recipe was part of the beginning for us realizing how much we love dill. And yes, I realize that this post is about grilling and it is November. But give me a break…I ran out of summer weeks to share this. I started adding dill to all the things this summer after realizing how much K liked it, and I always loved it but had forgotten about it. My mom used to cook with it a bunch, partially because we always had a ready supply in our garden. I’ve tried growing it but had no luck. Maybe I need to try again. You know, when warm weather comes around, and maybe when the baby gives me a chance to do it.

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Summery Treats: Grilled Mustard Chicken and Strawberry Lemonade Popsicles

Apparently I made a bunch of seasonal summery foods this year, and I am running out of time to share them before it is essentially Christmas. I apologize. But at the same time, I don’t. If you’re like me, you might make some recipes immediately upon seeing them, or you might save them for later to get re-excited about them, OR you might even make dishes during the “wrong” time of the year.

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Lottsa Chocolate Cheesecake Cupcakes

Lottsa? Yep. Lottsa. I couldn’t decide if these were double or triple chocolate. There are only two types of chocolate, but one is in both the cupcake and the cheesecake part, so does that count twice? Two roots, one with a multiplicity of two? Sorry…Calculus reference there. Anyway, I meant to follow a black bottom cupcake recipe…but then I was distracted by showing the Fudgelet what I was making and how it was going…and added cocoa powder to the wrong bowl. I thought about it and knew I could dump out what was in there and start over, but decided to roll with it. I also debated adding some extra sugar since the cocoa powder is unsweetened, but decided, again, to leave it alone.

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Chocolate Chip Snack Cake

This doesn’t make the prettiest cake. I mean, it is a simple snack cake after all. But, let’s say you want to jazz it up a bit. You could! You could add a little frosting on top (chocolate or vanilla…maybe even a fancy caramel one?). Maybe some ganache? Just a bit of melted chocolate? Or you could leave it plain. Serve it with ice cream? Just warm it in the microwave for a gooey treat? (That last idea was my favorite.) Decide what you want to do.

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Fudgelet Food: Part 3, Frozen Yogurt Melts

Before the Fudgelet was even eating solid food, I heard of making yogurt melts. A mom had shared a Pinterest picture where someone piped out small bits of flavored yogurt and froze them for her baby. I attempted it once he started eating food, but he did not care for yogurt at all, and I was not going to waste my time with the piping. I didn’t want to waste the yogurt mixture I had made, though, so I ended up filling some silicone molds with it. Lo and behold, a few months later he loves them, especially the ones from the Lego people mold I have. So, I am sharing what worked for me and how you can alter it for your own taste buds.

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Salmon with Yogurt Dill Sauce

Talk about taking an idea and running with it! We bought a bunch of salmon a little ways back and have it in the freezer. I was in a fish mood, but I wanted to do something different with the salmon. I decided to try a sauce not unlike the buttermilk one I had on some chicken. This is a really simple recipe, although I tossed in a bunch of ingredients. You can feel free to edit and make changes as you wish. Make sure to do taste checks as you add things. When I first tasted it, I thought it was too sour so I added some honey to help, and then the Wasabi sauce to add a small kick. I did not have fresh dill this time, but really like this jarred dried dill I found–a nice fresh smell and flavor! You can use fresh instead, and use other herbs with it for your perfect blend.

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Chicken Biryani

This is not my first time making Chicken Biryani, but it is my first time following the America’s Test Kitchen recipe. I was surprised that none of the spices I bought when we first started making Indian food were included in this. No cumin, turmeric…none! Instead, this recipe was all fancy and included saffron and cardamom seed pods. Well, I did my best with this recipe, but I definitely had to make some changes to have it work in my kitchen. I am providing the recipe below, but in “Fudging Ahead Style”.

Before you get all upset about purchasing saffron, I will say that you do not use very much at all. The amount I got cost about $16, but I only used a tiny piece of it, so maybe a couple dollars worth end up in the dish? Not so bad when you think about how adding cilantro and mint each cost a fair amount. It seems pointless, but I will say that this dish had a lot of flavor. As for the cardamom seed pods, I did not find them initially, so I bought just the seeds in bulk and did a bit of an estimate on how many to throw in. If you can get the actual pods, the recipe says to use 10 of them and grind them with the handle of a cleaver.

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