Wednesday, June 27, 2012

Chicken Parmesan Burgers & Zucchini Cakes


You know those moments every now and then after you eat something that is to die for. Where you sit back and stare at your empty plate while realizing you haven't spoken since you started eating. And at the same time you contemplate how to roll back time so you can eat that same meal over again, and just live in this amazing food time loop? Ahhh... moments to live for.

Tonight, I was either starved wild or had one of these moments. And to all things I had a moment over a Chicken Parmesan Burger! Frankly, I am a little embarrassed to admit this and don't want my foodie authority questioned for my ridiculous honesty here over a burger. But every now and then a food comes along and smacks you upright to make sure you are still paying attention. And for some odd reason today that was a burger of all things.

These burgers were super easy and as you can tell by now scrumptious.I found them on Sweet Tooth Sweet Life's Blog. Only changes I made were that I added more garlic, of course :) and made my patties smaller so that I had 6 instead of 4. I can't tell you enough how important it is to toast your bun!!! No burger or bun sandwich should EVER come on an untoasted bun, it is against the food gods and karma for you to not heed this warning. So toast that bun!!!

Now we come to our little zucchini cakes which I found in a Shape magazine. These little suckers did not have the magic power that the burgers did and frankly, I don't even want to devote an ounce of time to them because they were so blah and were taking away from the moment I was having with my burger. I love zucchini anything really but, I think I would have been better off on my own than following this recipe.

Would I Make it Again: Burgers - Yes
                                         Zukes - No
Noming Score: Burgers 4/5
                          Zukes - 1.5/5


Tuesday, June 26, 2012

When the Tummy Rumbles - Stuffed Pizza Balls


Every now and again Logan gets the Late Night Tummy Rumbles - aka the feed me or I'm going to act like I am dying until you do tummy rumbles. I would like to take a quick moment and remind everyone that Logan is a grown man. However he acts like every other grown man when he is in pain, discomfort or just simply hungry, he morphs into an eight year old child. So what better to feed an eight year old late at night than Stuffed Pizza Balls!

These little bad boys are so easy and great for the grown man or the actual eight year old tummy rumbles.

Stuffed Pizza Balls

1 Can of Pillsbury Biscuits (10 Count, they are the smaller biscuits)
Pepperoni
Cheese of Choice
Egg
Parmesan
Garlic Powder
Italian Seasoning
Pizza Sauce

Preheat your oven to 425 degrees.
Spray an 8x8 pan with Cooking Spray. Take one biscuit at a time and flatten them out a bit. You will then lay a pepperoni, your cheese or cheeses, and another pepperoni on top. Then fold your sides up to make a little ball. Place each ball seam side down into the pan. 
After placing 9 biscuits in your pan beat an egg and lightly glaze the top of each of your pizza balls. Then sprinkle garlic powder, italian seasoning and parmesan on top. 
Throw them into the oven for 16-18 minutes or until the tops are nice and golden.
Dip your finished and COOLED pizza balls into your heated pizza sauce and enjoy!

Notes:
  • I used monterrey cheddar slices and shredded mozzarella as my cheeses because that's just what I had lying around, as a lover of cheese I support any cheese choice you make here.
  • Yes I realize you will have a left over biscuit, feel free to come up with something crafty for him or give him a toss. Or make one row of smaller biscuits, I had three in each row personally and was just fine with that.
  • Feel free to make them with just cheese, or more/less pepperoni. I liked mine with just one pepperoni and Logan liked his with two.
  • Turkey pepperoni works great with this recipe too - that's what I used :)
  • You could easily mass make this recipe and up your pan to a 9x13 if you have lots of hungry mouths.
The first thing Logan uttered upon being bestowed with these delicious little bundles of pizza-y goodness was - "Oh Damn! I would give these a four!! These are so good I just want to eat them - but they are so hot. Oh Damn!" Yes, I knew instantly that he liked them. Often I have to make sure his food is completely cooled though before I put it in front of him - much like an eight year old again - otherwise he starts scarfing it down even though it is burning him in the process. I guess he is a good prep for me when it comes to thinking of having kids one day :)

Would I Make it Again: Yes
Noming Score: 3/5

Sunday, June 24, 2012

Creamy Chunky Tortellini Soup


Well on this lovely 90 degree day here in Columbus, Ohio it was decided it was a soup day. Some people strut in the middle of summer with hot tea or coffee in their hands as if they truly know a secret that nobody else does. Logan is one of these people. "Let's go for a walk (it's 90 degrees out), just let me grab my coffee first." I admittedly am one of those people who eat ice cream in a blizzard and can't understand why they close all the ice cream shops down during the winter months. My Poppa though he's a soup man, "Every day is a good day for soup." So in honor of him today and the fact that I can pretend it's winter by turning my a/c way UP we had Creamy Chunky Tortellini Soup!

This recipe was adapted from one on Tasty Kitchen.

Creamy Chunky Tortellini Soup

4 whole Large Cloves Of Garlic Minced
1 Small or Medium Onion finely chopped
2 Tablespoons Olive Oil
2 cans 10 3/4 Oz Cans Of Condensed Tomato Soup
½ cups Sun Dried Tomatoes, Chopped Or Two Tablespoons Of Sun Dried Tomato Paste
2 cups Chicken Stock
1 teaspoon Onion Powder
1 teaspoon Garlic Powder 
1 Tablespoons Italian Seasoning
1 teaspoon Oregano
1 teaspoon Parsley
1 teaspoon Salt
1 teaspoon Pepper
1-½ cup Milk
2 cups Half-and-half
2 Tbs Butter
2 cans Petite Diced Tomatoes (drained)
1 19 Oz Package Of Cheese Filled Tortellini
Shredded Parmesan Cheese to Top

  
 Saute garlic and onion with the olive oil in a large stock pot over medium heat until golden brown. Keep your eye on it, garlic likes to race to the finish line. When the garlic and onion are done, add tomato soup, sun dried tomatoes, chicken stock and spices. Bring to a simmer. Let simmer for 10 minutes. 

Then add milk, half and half, cans of petite tomatoes and butter. Bring back up to a simmer. Once simmering, add the tortellini. Cook according to the package directions.

After noodles are cooked, ladle soup into bowls and top with Parmesan cheese.


Notes:

  • I couldn't find sun-dried tomato paste when I was at the grocery store, but did have sun-dried tomatoes lying around the house (and I think paste is better suited for this recipe) so I made my own "paste."  I just threw 5-6 pieces of sun-dried tomatoes and 2-3 Tbs of tomato juice in my magic bullet and made my own. Worked perfectly.
  • I like to let soups simmer, the longer the better in my opinion because that's what really draws the flavor out from everything including your spices so you don't just have floating spices you taste now and then. So never be afraid to let your soup simmer. (Only warning is when you have milk or milk product such as cream to not have your burner up too high or you can burn your milk, and we don't want that).

Logan likes to ask me now what I would score food once I finish it thanks to the invention of NomingThruLife.com, I told him a solid 3.5 to 4 out of 5. Logan said he'd give this one a 4.5/5 because he could drink it with a straw if I'd let him! I too really enjoyed it but am a bit tougher critic than my counterpart. Logan would give everything a great score if I let him though, I sometimes wonder about his taste buds :)


Would I Make it Again: Yes, definitely.
Noming Score: 4/5

Wednesday, June 20, 2012

Not-So 'Melt in Your Mouth Chicken'


Tonight we tried Melt in Your Mouth Chicken, I was so stoked to try it. I mean chicken that melts in your mouth, that sounds exciting. Unfortunately, the only thing exciting was the huge pile of corn on my plate (just fyi I LOVE me some corn, the massive pile may give that away). The coating on the chicken is very simple, greek yogurt, seasoning and fresh parm. I think I would have preferred the usual mayo goop technique as opposed to greek yogurt. Greek yogurt gave it a certain richness that I didn't love. Logan did enjoy it, but I don't think he will be begging for it anytime soon. So overall it was pretty mediocre.

I will say though if you are looking for rich-overwhelming flavor and a super simple way to achieve it this may be for you.

Needless to say there was no chicken melting happenin tonight in this house.

Would I Make it Again: Probably Not
Noming Score: 2.5/5

Monday, June 18, 2012

Turkey Corn Dogs - Don't be Scared


I would like to introduce you to - The Turkey Corn Dog. Or as Logan refers to anything he likes - Amazingness! I know, of all things a turkey corn dog can just not be acceptable. To some your normal corn dog is already questionable. Frankly, I feel that any tubular-meat is questionable. Well, Trader Joe's saw the challenge of the turkey corn dog and looked it right in the eye and laughed like Chuck Norris.

I will admit Logan's love for these is far greater than mine, as I said tubular-meat and I are questionable acquaintances. However, as I don't eat red meat this is a nice substitute for your standard corn dog. Now the "dog" tastes more like a sausage to me, because of the spices they use, and it's a little more rubbery than your hodgepodge of animal corn dog, but nothing to turn a person away. The batter on these is fab, stays crunchy and, personally I'd rather just dip the breading in the ketchup and toss the dog if it didn't completely defeat the purpose.

So Logan the meat and potatoes man approves.
And I the half vegetarian approve as well.

Best part is that these little suckers are only $3.49 at your local Trader Joe's!

***Additional Note Added: I thought they were delicous and would encourage every person on earth to run to a Trader Joe's this very instant. This note has been added as Logan believed I was too hard on the turkey dogs and I needed to make it clear just how wonderful they are, so go now and buy, buy, buy!!***

Would I Buy it Again: Yes
Noming Score: 4/5


Saturday, June 16, 2012

The Cooking Inferno - Chicken Stroganoff


Well today smart little me decided to check out the "Clean" button on my stove for the first time. Apparently, it locks you out for hours on end while it "cleans." After about 45 minutes of "cleaning" Logan said he was hungry...
Me: "Well I'm sorry Logan the oven is literally closed for business."
Logan: "Oh."
Me: "It should be done "cleaning" at around 8:30pm or so."
Logan heads for the freezer to get his sherbert out.
Me: "Alright, alright I'll cook something else on the stove, I think the stove will still work?"

I would like to make a quick recommendation at this point: NEVER EVER cook anything on the stove while your oven is "cleaning." Frankly, you should just leave the house, pretend it's a bug bomb...don't come back for awhile.

So after checking that everything was still a-okay and that I would be able to use my stove-top I began the process of making Chicken Stroganoff.

To speed this story up so that it doesn't take an hour like my mother tells me all my stories do... I began cooking our delightful little meal and after 5 minutes thought I or the entire stove was going to burst into flames, I'm pretty sure I would be the first to go. For those who don't know, a self-cleaning oven hangs out for (in my case) three hours at a measly 900-1000 degrees Fahrenheit (according to wikipedia). HOLY INFERNO BATMAN! I literally could have cooked on the stove top without turning any of the heating elements on. Oh and that little vent that's located at the top of the oven door - perfectly lined up with my tummy. So most of my cooking of dinner consisted of... "ouch" "ow" "damnit!"

Needless to say lesson learned and dinner was fab! Here is what I did:


Chicken Stroganoff
(rough measurements)

2 Large Chicken Breasts
2 Tbs. Flour
1/2 tsp Smoked Paprika
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Pepper
1 tsp Salt
1 Tbs Olive Oil
12oz Bella Mushrooms
1 large Onion
3-4 Shallots
4 Garlic Cloves
1/4 cup Vermouth
2/3 - 1 can Cream of Chicken
1/2 cup Chicken Broth
2 Tbs Butter (optional)
1-2 tsp Oregano
 3 Tbs Low Fat Sour Cream
Bag of Egg Noodles

Clean the chicken and cut into bite-sized pieces. Next mix flour, smoked paprika, onion powder, garlic powder, pepper and salt. Place the flour and seasoning mixture into a large ziploc and add chicken to coat. Toss the chicken around and push the chicken inside the bag to get it nicely coated. Your chicken is not going to be doused in flour so there shouldn't be an pieces that are white, looking to season not batter the chicken. Heat a large skillet until water droplets sizzle. Add olive oil heat until running around pan. Place your chicken into the pan and turn to brown both sides. Place the cooked chicken in a bowl and cover.

While or before chicken is cooking, clean and cut your mushrooms, onion and shallots. Once the chicken is done, start cooking the mushrooms, onion, shallots and garlic in the same hot pan you cooked your chicken in. Cook until caramelized or cooked until onions are soft.

In the meantime start your water for the egg noodles and add noodles once boiling.

Next add the vermouth and simmer for 1-2 minutes. Then add the cream of chicken, chicken broth, butter, and oregano. Let simmer for 5-6 minutes or until thickens up a bit.

Lastly, throw your chicken back in with any juices that have accumulated. Give it a good stir to coat the chicken and finally add your sour cream. Let cook for a couple more minutes.

Serve your yumminess over egg noodles. 


This recipe can feed 4 hungry bellies, or 6 "normal" bellies.

Notes:
- If your sauce is having a hard time thickening, steal a few Tablespoons of liquid from your pan and add a few teaspoons of flour or corn starch. Stir until well blended and then add back to your pan. The longer it simmers the more if will thicken with this mixture added.

Would I Make it Again: Yes
Noming Score: 4/5

Friday, June 15, 2012

Peanut Butter Banana Oatmeal "Squares"

As unappetizing as these Peanut Butter Banana Oatmeal "Squares" may look, they were pretty good. And really I am the one to blame for their lack of beauty, as I got a little too excited and cut into them before they were completely cooled. Honestly, I can be patient with a soup, baking brownies just right and other foods that require you to wait in the background while it does it's thing. But man-o-man I have no patience when it comes to baked goods cooling off to the point where cutting/eating them is chef approved. I just get too excited! I mean I measured and mixed and blended and baked - now I want to eat! In addition, baked goods take a ridiculous amount of time too cool off, I mean honestly why hasn't somebody invented a device to quickly cool our fabulous baked goods for us?

Well here is the recipe should you want to give it a go or just see what these little "squares" are truly supposed to look like. I do recommend that you LOVE bananas and peanut butter because that is exactly what this comes out tasting like.

Only note I have is that these took an additional 8-10 minutes to be finished baking on top of the cook time given in the recipe. 

Would I Make it Again: Unsure
Noming Score: 2.5/5

Wednesday, June 13, 2012

Turkey Meatball Soup

Turkey Meatball Soup










Tonight's dinner adventure was Turkey Meatball Soup - clearly. It came from the wonderful Canadian Living. However, I made so many changes I would have to use fingers and toes to count all the ways. Among adding more seasoning and simply more of everything, I nixed the sweet pepper and peas.
I have to say it wasn't too shabby, however I preferred to pass my meatballs to the "man of the house" - Logan. Don't get me wrong the balls were just fine. I though am not a big meatball fan at the end of the day, and was completely happy enough enjoying my soup minus the little guys.

Would I Make it Again: Yes
Noming Score: 3.5/5