Meal #13 Brie with Strawberry Jelly

On Friday I made a baked brie wrapped in a cresent roll. I cut off all the white paper stuff and then put it into the middle of the cresent roll (rolled out) Then I put strawberry jelly on the top of the brie and raw sugar and cinnimon. I baked it for 25 minutes until golden brown. I didn't take a picture but trust me it was delicous.

Ingrediants used: Jelly

Tiffany

Meal #12 Thai Chicken with Lemon Ginger Rice

After school today a bunch of us were going to watch that new show The History of Us so I stopped by the store for quick munchy options and dinner for the family. I picked up some chicken and brie and headed home. I pondered what to do which my chicken breast as I flipped through my new Rachel Ray cookbook. I decided on a Thai dish because I feel it is hard to mess that up. I cut up the chicken into bite size pieces and then browned. I didn't have real rice so Uncle Ben came out and I cooked it in chicken broth, a chunk of ginger and lemon juice/zest. That was probably the best rice I have every made. It picked up all the flavors and was totally complimentary to the chicken. I had threw into a saucepan carrots, celery, onion, spices, chicken broth, half n half and some other stuff. I forget. It simmered and smell appetizing. I served it up to my hubby and he loved it. It was a good quick dinner with not much going on. Joel ate some later and he didn't have any complaints or compliments for that matter. Funny how those two words look kinda the same. I will put pictures up soon!

Tiffany

Meal #11 Cococut Honey Scones

I was in the mood to use one of my new cookbooks today so I picked out my new bread cookbook and started flipping. I came across Currant Scones and thought that might be new and fun. I didn't quite have all the ingredients (like currants...what is that? I think it is related to the raisin which i don't like anyway.) I brainstormed and decided to do coconut and a honey glaze (I credit Bri with that) I kneaded out the dough and then formed two balls. Then made them each about 1 inch thick ( I am horrible at this so I made mine a little thick) Bri and I were going to each make one to see whose came out better. The recipe said to score the top of the thick pancake thingys so that you can cut them easier when done. I am looking at these little triangles thinking "they are the smallest scones I have ever seen, maybe they will grow in the oven". So after cooking them for a bit, I took a peek and ...nope the same size. I don't think I made mine ball flat enough or something. I pulled them out when they looked toasty and brown. We had covered them in the honey glaze which slid off onto the pan mostly. They were not bad at all but I feel like I should call them mini-scones because I am trying to be as honest as possible. Feedback wasnt great...the average was about a 3 or 2.5. I still have them in my house which speaks volumes because it was like a week ago I made them.

Oh, well, they looked pretty.

Tiffany

Meal # 10 Almond Layered Cake

I actually had an occasion for this cake. It was Brody's birthday and it was Monday night which means that at least ten people will be coming for homegroup. That means that more people will try my cake and I will get lots of feedback. So I invited my little Sue Chef Bri over and we whipped up this cake. Well, we didn't whip or blend anything really. We cut the flour mixtured with knives. That was what the directions said. "Cut up butter into chunks and then using a pastry blender (I don't have one) or two knives, cut the butter into the flour until it looks like meal" I though, "Like A meal?" I was unsure so I did like it said and I felt very silly. I had done this method before and it works as well as using a spoon to eat steak. It took a bit of convincing on Bri's part to make me do it again and I really think it made my cake heavier than fluffier.I made Bri do most of the "cutting".

I wanted to make a layered cake so I used my new spring form pans. One slightly smaller than the other and I poured the yummy batter into them. I really knew I should have only made one cake because I did not have enough batter but I was stuck on the layered cake idea. My cakes came out beautifully but were only about an inch thick. And far from fluffy. They were heavy like pound cake and very almondy. I kinda liked it but it got mixed reviews.

Brody - 5 (it was his birthday cake. Biased.)
Gabriel- 3.4
Amy - I think it was a 2.7
Josh - 5! He loves pound cake and hates fluffy cake. Winner
Brittani -3
Rachel - 4
Tiffany -3

So the next time I decide to make a layered cake I will double the recipe!

Baker Tiff

Meal # 9 BBQ Pulled Pork

I began making this meal Friday night and it wasn't eaten until Sunday afternoon. I called my mom and asked her what I should do with this big piece of pork I had gotten. She advised I just toss it in old faithful (the crocky pot) with a whole bottle of bbq sauce and leave it for a couple of hours. I was nervous about this so I sawed the hunk of pork in half and decided if I messed up, I would only mess up half. Besides I wanted to make a yummy pot roast with the other half. So around 5:00pm I plopped the half brick of meat in the cp and dumped some BBQ sauce in there and put it on low. This was not a good or smart time for me to do this. I ended up setting my alarm for 6:30am (Saturday morning) to pull that blasted pork apart and make sure it wasn't burning. I crawled back in bed cursing my cooking obsession. I eventually woke up around 9 as we were heading to a fabulous book fair (where I was to obtain new cookbooks to support my habit) I looked in the abyss and wasn't quite pleased so I set it on warm and left for another 6 or 7 hours. I was beginning to think it would turn to mush but alas, it did not! It was perfectly yummy! I came home late Saturday night and put it into a Pyrex dish and stuck it in the fridge. Sunday afternoon, we had a few key players over to vote on this scrumptious looking pulled pork. I also made homemade coleslaw with a locally grown cabbage from my good friend Brent the cabbage man. We added some salt and vinegar chips and it was a classic feel good American meal.

Bri - 4
Gabriel - 4.65
Laura - 4
Tiff - 4

Average was a solid 4!

I felt very southern and a little red necked when it was all over with. I don't know which was more fun this very southern dish or my classy French souffle. At the moment, you can call me Bobby Sue from the hills of Alabama.

Bobby Sue
"You can never cook pork to much!" Deep thoughts by Bobby Sue

Meal # 8 Blueberry Sauce with Cheesecake

This wasn't actually a meal if you are wondering but I did make this to cross off blueberries, orange juice and vanilla. It was such a pretty recipe. The blueberries when warmed seep out this beautiful blue-purple color. We used it on the cheese cake and also on pancakes the next morning. It was even good the next day!I first put the blueberries, water, oj, sugar and vanilla in a sauce pan. That alone was kinda cool looking. It looked like little blue heads poking out of the ocean. Then when it began to boil the blue-purple spread throughout the mixture. To thicken it up, I added cornstarch and a bit more water. I think I put a little too much because it was a bit lumpy. I drizzled it over the cinnamon cheesecake and served up the following people:

Gabriel - 5 (of course)
Brody - 4
Jeff - 3.7 (on pancakes the next morning)
Tiff - 4

Overall - not bad! The cheesecake was my favorite one yet, because I don't really like cheese cake. They don't really go together for me and the texture of most cheesecakes makes me want to puke. My very own cheesecake did not, I enjoyed it immensely. Maybe it is like when you have your own kids. They won't gross you out as much as other people's kids do. Their vomit and spit-up is okay because it's yours and you made the thing leaking it. That was me and my baby called cheesecake.

Mother of a Cheesecake

Meal # 7 Boeuf Bourguignon

Ah, Boeuf Bourguignon. My second French dish. My Frenchy friends the Bernals would be so happy to know that I tapping my inner French. It was quite an extensive meal and here is a summary of what I did to prepare this famous dish. I patted, defrosted, cut, sliced, seared, sauteed, diced, fried, chopped, baked, simmered, poured, measured, drank wine, lite my food on fire and dropped a match in my stew. Not in any particular order that is. I started cooking at 5:00 and ate at 9:30. My poor husband ate a brat to stave off starvation. I told him that it would be worth the wait. This was also my big meal that all my friends came over to try. Lastly, it was a celebration dinner of the Amato's one month anniversary! All rolled into one dutch oven made by my food idol Paula Deen. Just using her cookware makes things saltier. So the only real exciting part of this dish was the fact that I used 3/4 bottle of wine (and it should have been a whole bottle but I poured myself a glass before I read the directions) in this tasty stew. I was a little nervous serving up the church folk because it reeked of alcohol. Plus I added Brandy and lit it on fire. I was kinda scared because I felt like my eyebrows are placed nicely on my face and my hair had a lot of product in it. Joel was brave enough to help and of course there is a video that my team shot. Thanks Gabriel!

All in all. It was my best meal yet. I am still contemplating living in France and eating wine and cheese all day. I still have to convince the better half. I fed an army with this meal which I liked too. A couple of people low balled me and I will try to win them over with another lovely dish. :)

Ingredients used from list - wine, garlic, mushrooms

How many stars?
Alicia - 4
Amy - 4
Bri - 3.5
Brit - 4.4
Gabe 5.5 (thanks babe)
Jeff - 3.9
Jenny - 5
Joel - 4.25
Keith - 4.5
Amanda - 3.7
Caleb - 4.8
Bruce - 4
Andy - 3.5

Me? 4.7 It was magnificent! The sauce/broth/wine concoction was literally out of this world. Many felt differently about the pearl onions but otherwise every enjoyed
it.

Check out the video and pictures of my #1 meal yet!

The Wino Tiffany

Meal # 6 Blue Cheese Souffle

Today was quite an adventure. I headed over to Brittani's house to make Breakfast for dinner for a few people. I told her I was going to try and make a souffle and was happy that she had a Kitchen Aid for whisking the eggs in glossy peaks ~ which I had a feeling was super important ~ though I know nothing about this art of souffling. It was my inner cook telling me I must whisk until eggs whites become shiny mountain tops in my silver bowl. So we fiddled and faddled with her mixer but the whisker would not fit. It would not fit! How was I going to be able to whisk these eggs??? So I beat them in the mixer for a while and they just became bubble and airy. No mountain peaks. Amanda and Jenny were there by that time, each giving me advice. I took that blasted whisk that didn't fit and started whipping it by hand around in the bowl with a vengence. Soon (1 min later) I became tired and scared that I was going to ruin this Souffle of my dreams. So Jenny and Amanda came to my rescue and whipped for at least ten more minutes. Amanda saw the glossy peaks and she cried out with joy! I folded it like laundry into the cheese goo, and poured in into my kick butt souffle dish. I cut a circle in the top so that it would rise evenly.

Warning: When you make a souffle, I read that you must not open the oven to check on it because it will deflate.

See a souffle rises into this awesome fluffy hill of eggs and flour. It looks like bread but it is not. No. It just looks like bread and some people might think it is thick like bread would be but no no no. It is a fragile thing. So we did not open the oven and check on it and we did not even really touch the oven because we were afraid it would fall and collapse into my souffle nightmare. We tiptoed around for 30 minutes, finally Brit got her camera read and I pull my hot pads out of my holster. I reached into that warm opening and pulled out my souffle. It was perfect. I mean it was literally perfect. But then oh no! How do I cut this? I ran to the world wide web and it said to use a fork not a spoon or it will deflate faster which was inevitable. I scooped out portions for everyone and we all ate immediately. Here are the stats:

Brittani - 5
Gabriel - 5
Jenny - 4
Joel - 4
Tiffany - 4.5

I brought some to Keith and Caleb so it was reheated

Keith - 5
Caleb 4.5

I think I will go to Paris where apparently I belong.

Le Petite Tiffany

Meal # 5 Coconut Chicken with Lemon and Capers and Rice

This meal was a hit! I don't have any fun stories or mishaps but many people tried this and loved it. The capers were new to me and I wasn't even sure what a caper was. I found them near the olives in Publix and bought a generic brand so that if I loved them I could be okay with a non-brand taste and my taste buds would not get snobby. I got home and opened the jar, first I took a whiff and I was not impressed. Then I poked and protruded this little vinegar covered berry. Not impressed at all. But when I added them to my coconut sauce with the lemons and let the aroma waft into my nose, I was in heaven! They really made my dish. The lemons complemented them along with the onions and coconut milk. I could not stop smelling it as it simmered in the saucepan. Then I layered rice, chicken and draped the sauce on the top, threw it in the oven. It looked kinda like a casserole but had a Thai flavor. The recipe I found was terrific and detailed. I will use that website again. I made a lot of people taste it and the overall grade was 3.5 Stars. That's only because 2 people didn't like my lovely capers. My grade? 4 big shiny stars!

Coco in my Loco Tiffany

Meal # 4 Spotted Dick (Puddick)

Today on the menu was my one time only Spotted Dick. I saw this in Publix one day and was kinda amused and kinda offended. Some friends and I looked this up a couple of days ago and we learned that it is an English dessert that used to be called Puddick. Long story short they cut the pud off and added raisins thus created Spotted Dick. I often refer to it as Spotted Richard to ease the awkwardness, especially when you are talking about eating it. The directions on the can said to boil the whole entire can in water for 35 minutes then open it and pop it out and enjoy. It also says that if I am not content with this pleasurable delight, I can send it back and receive my $4.96 back. So I just made a video to explain it all. Check it out. Here are the stats. I think everyone was surprised.

Stars:
Caleb - 2 stars
Gabe - 1 star
Joel - 3 stars
Keith - 3 stars
Amanda -2 stars
Andy - I don't eat new food
Robert - It's the best spotted dick I ever had. 3 Stars
Rachel - 2 stars
Brody - 3.5 Stars
Tiffany - 2.5 Stars

I hoped we all learned something today.

Tiffany

Meal # 3 Coco Loco Banana Foster Crunch

Desserts is my most favorite thing today. I could not suppress the urge to kinda skip church and invite my cooking buddy Bri over to make something yummy for a friend's birthday. I surveyed my ingredients, determined not to buy anything. I flipped through my baking cookbook and was drawn to this title. 1. because I love this deodorant of mine called Cucu Coco Butter by Secret and 2. I love bananas and I had two that were about to go bad. I scanned the materials needed and was missing quiet a few like brown sugar, and coconut flakes. I had lots of other sugar however and thought, "sugur smugur. I will just used white and raw sugar for this." You may be thinking "she should really stick to the recipe, I saw her biscuits." Yea of little faith! I substituted brown sugar for my special sugary mix (Bri's idea to add some molasses was a winner) and crushed pecans for coconut. That was a stretch. The directions were easy and very on point to what it should look like (even with me neglecting all the ingredients)I used my pioneer cast iron and popped that baby in the oven for 50 minutes and Voila! Served it over some coffee ice cream and went to town. Here were the stats:

Bri T - 3.5 stars
Kyle K. - 4 stars
Gabriel - 3.7 stars

Average - 3.5 stars!

My only observations where firmer bananas would have been better and lots more of them. They were scattered around and it was like a special treat if you even got one. Everything else was delicious! To those who read my biscuit disaster and lost faith in me. Poo on you.

Tiffany the Loco Coco Chef

Meal # 2 Garlic Parsley Biscuits

So my luck may have ran out on my meal #2. I had a crazy day Friday morning and was planning my meal for the evening the whole time. Would I try a souffle? Or the dreaded pickled pigs feet? Not ready for that. Mmmm. A tender steak medallion with mixed herbs? Oh the possibilities! .... Then I remembered we had a dinner meeting with our home group leaders from church and I had signed up to bring biscuits and corn. The MOST boring thing on the needs list (which I created) Granted, I chose these items a month ago when I was goalless and without any foresight to this challenge. I mulled these items over in my head until a thought popped in there, about 39 minutes later. I searched for a simple butter biscuit recipe and then I thought I would just add my own twist. I mean I have parsley listed 29 times! I can def. put some parsley in these things! What goes good with parsley? Garlic. Totes. So I grabbed all my ingredients, making sure that my eggs were room temperature and set out to making my biscuits. The directions said to knead then roll out to 1/2 inch thickness. I am horrible at guessing this with my naked eye. I was tempted to get the ruler out but I had my roommates lingering around possible watching my every move. I thought "I have the courage to not measure with a ruler that is in my school bag approximately 3 feet from me! I will use my eyes that have not led me astray for 28 years." So I guessed and used a rounded glass to create perfect little round biscuits. I watched them in the oven, waiting for them to become fluffy Crackle Barrel biscuits, but alas it was not so! My biscuits which in totally reality were only about 1/4 inch thick did not expand into their destined fluffiness. They rose a tiny bit but such a disappointment. I ate one hot out of the oven and tasted mostly the garlic and saw bits of green which only got stuck in my teeth. I did survey a couple of tough food critics but they were much too generous. All except my faithful Bri. She was honest with me. Her face said it all. So I am quickly humbled and will be sticking to someone else recipe from now on.

Stars
** Bri T
*** Joel C
*** Lauren S (who as just glad it didn't taste like peanut butter)

Overall self evaluation: * because now I have 13 hockey pucks in a ziplock. Tell me! How do you do it Crackle Barrel?

The Intern Tiffany

Meal #1 Thai Chicken with Rice

So today I wanted to make my first meal and I was more than excited. I had been looking through my recipes and cookbooks all day. My husband was hogging the computer doing his "school" work" and I had to make due with the few cookbooks that I had. Surprisingly I found many interesting recipes to use with my list. I was so excited that I decided to make my first meal (I still felt unprepared with my kitchen accessories) I chose a recipe in my crock-pot cookbook. I grabbed all my ingredients and set them on the counter. I threw the chicken in to defrost for ten minutes and cut up all my sauce ingredients (ginger, lime juice, soy sauce, salsa, peanut butter, cilantro for garnish). I don't know why I was rushing but didn't defrost the chicken all the way and it was still a tad bit frozen when I cut it up and settled it into the pot. I mixed the rest together and smoothed over the slightly frozen chicken, put the crock-pot on low and cleaned up my mess.

In the meantime, my terrific hubby and I went to Ross for clothes, but I was too distracted with my lack of kitchen supplies. As I wandered off into the kitchen section I found a killer souffle dish and two blue creme brulee dishes. When my husband found me he just chuckled. Later that day, I was with my friend Bri and we were on our way to Target for an emergency springform pan adventure. She was suppose to help me but she couldn't keep up because I was running. I was getting really anxious because some people (Amanda and Joel) had come over and were going to eat my Thai Chicken and they didn't have any rice. So we went on another emergency run to get Minute Rice. Then we ran out. However my anxious thoughts subsided because they left to get something faster like Taco Bell or McDonalds. Anyways, I got home and took a picture of my creation which looked like baby vomit. I was not impressed. When Amanda was here she told me that when she looked at it she couldn't even see the chicken part! Plus Gabriel asked me a couple of times if it was even chicken! Okay people, I know what I am doing. Back to dinner, I served up some rice and thai chicken for Bri and Gabriel with cilantro for garnish (which Bri ate after her meal all at once) I took some pictures of the first bite and they .....loved it!

Stars....**** Bri Turner

It was a success! I am super glad I started off on the right foot. Now for licorice cheesecake...

Chef Tiffany

I had been begging my friend to make my list all week and last night we were all together for J's birthday. The list started getting longer than I expected because everyone there was giving such great ideas (gumballs? really?) So I have more than enough to keep me busy for the next year. I am glad she put the rules in there but I am not quite sure about the naked one. I am confident about the singing one though. That will be a cinch. The number next to the ingredient is how many times I have to use that item. Take a look at my year....


Tiffany’s 2010 – 3rd Year of Marriage Cooking Goals

Avocado: 22
Almonds: 35
Reese’s Pieces: 12
Cucumber: 12
Gumballs: 3
Cloves: 5
Squash: 10
Cake Mix: 8
Pecans: 7
Jelly: 13
Olives: 25
Capers: 16
Liver Pâté: 1
Corn: 9
Wine: 27
Blueberries: 15
Tomatoes: 38
Licorice: 5
Cherries: 4
Garlic: 24
Pomegranate: 3
Artichoke: 10
Sweet Potatoes: 19
Pork Chops: 7
Lobster: 2
Orzo Pasta: 5
Gouda Cheese: 7
Honey: 12
Asparagus: 22
Spotted Dick: 1
Star Fruit: 3
Sprinkles: 5
Root Beer: 4
Cocoa: 33
Anchovies: 1
Sardines: 1
Rhubarb: 3
Pringles: 1
Corn Flakes: 3
Chicken Kabobs: 4
Ramen Noodles: 4
Parsley: 21
Yogurt: 8
Coconut Milk: 6
Pickled Pigs Feet: 1
Altoids: 1
Duck: 1
Cornish Hen: 1
Meatloaf: 1
Nerds: 1
Banana: 15
Snickers: 4
Sugar Cane: 1
Coconut: 2
Crickets: 1
Peanuts: 3
Quail: 1
Eskimo Pie: 1
Lamb: 1
Goat: 1
New Potatoes: 20
Plantains: 3
Soy Sauce: 5
Fried Green Tomatoes: 1
Lime Juice: 5
Pickles: 2
Hollandaise Sauce: 2
Chocolate Milk: 3
Beer: 10
Salmon: 2
Dolphin: 1
Scallops: 2
Shrimp: 8
Escargot: 1
Blue Cheese: 4
Radish: 5
Sharp Cheddar: 8
Tilapia: 4
Mango: 9
Herring: 1
Pine Nuts: 4
Soy Beans: 8
Oreos: 7
Vanilla Extract: 18
Nilla Wafers: 5
Almond Milk: 7
Tofu: 1
Kielbasa: 3
Pinto Beans: 7
Black Beans: 4
Caviar: 1
Mushrooms: 6
Ginger: 3
Lucky Charms: 1

I just saw dolphins and crickets! What? I can't even find those things! Is it legal to even eat dolphin....I will have to do some research. So I will start searching for recipes today and go to the store for some essential items. I'm not sure what I need but I must go...tomorrow my first meal!

Rules:
1. You must do each of those items as many times as listed, in different ways.
2. You can combine any items you want.
3. You can eat things that are not on this list.
4. You must invite people over to enjoy the meal you’ve created for at least one time, unless you only have 1 time to cook it.
5. You must be CREATIVE & JOYFUL as you cook.
6. You must cook one meal naked, but you can wear one oversized sombrero.
7. You must sing songs with the name of the food in it for at least one time of each food.

The challenge begins....

I have never blogged before but it is time for a new food challenge. I must document this one. The first year I got married I never cooked the same thing twice. It was something I wanted to do for my husband so he would never grow tired of my cooking. Needless to say that was not exactly how it unfolded. He ended up really liking some of my dishes but I could (okay would) not make them again. I was dedicated. Now as I hit my 2nd year (July 19th) I would like a new food challenge. A good friend of mine who shall remain nameless because she said she would not read my blog, decided that she would make a list of ingredients (almonds, mint, avocado) and then a number of times I must use that in a meal. Each meal will be different and I have to choose the best one and then remake it for a group of people. This was in fact an excellent idea. So my first action will be to making sure my kitchen is stocked with the necessities. What are the necessities? I can't afford a Kitchen Aid on my teacher salary. I don't really even have extra time to be doing this now that I think about it. But when a challenge arises, who am I to resist? So this is me, and the trial and error challenge.