Too good to be this easy

I haven’t updated this in forever, so I’m going to start spewing things out.



Spicy sausage pasta

I got an iron skillet back in December and I use the thing as often as I can, so I get really excited whenever I see a recipe for it.  I don’t have a lid, so I just used my large cookie sheet instead.  It doesn’t cover the whole thing, but everything still came out great.

This dish is seriously spicy, so maybe don’t cook this if you can’t do spicy.


A Do-able Dessert

I don’t know about the rest of you, but I pin a lot of desserts that look amazing, but then I read the recipe and just go “fuck that shit.”  I finally found something delicious that didn’t require two days of preparation.



Strawberry Cake

My grandma always made this amazing strawberry cake from scratch and I don’t think she ever wrote the recipe down anywhere.  Unfortunately, she died a couple years ago and I’ve tried to find something that comes close.  This isn’t quite what she made… it’s better.

Sure, this still requires a little bit of work.  Smashing out the strawberries and collecting enough juice really takes some elbow grease, but it’s totally worth it.  I brought this to my boyfriend’s parents’ house for Mothers Day and it was a big hit.  Unfortunately, I didn’t dry the strawberry slices in the middle enough and the cake fell apart and the icing got really runny.  When I make this again, I’ll leave them out.  The cake is good enough on its own.

Always read comments, no matter how much it hurts

This one has been making the rounds again a lot lately, so I’m posting this to help you guys out before you try cooking this:




This was actually really good, but there’s a mistake in the directions.  DO NOT COOK THIS AT 500.  I put it in the oven and started reading the comments because I was bored and got lots of stories about disasters from cooking it too high.  I lowered the temp to 425.  I had thicker chicken, so it took about 45 minutes to cook.  I was expecting the sauce to be more sauce-like, so I ended up adding a lot more olive oil.  So it was really runny, but it was still delicious.  The chicken was perfectly tender and juicy and slightly crispy on the outside.










No, for reals.  This was bad.  Days later and I’m still pissed.  It was edible, but I imagine shoe leather is too in a pinch and it might have actually had better taste and texture.  There wasn’t an active link, so I should have known better.  How would have I improved on it?  I would have tried a real recipe.

Sometimes my modifications work

I’ll admit I have problems with listening.  I don’t follow directions well, especially if they come from a blog.  This time my stubbornness worked out for me.  Recipe here.



I spend quite a bit of time looking for chicken recipes that my boyfriend won’t complain about.  If it isn’t beef or sausage, he doesn’t want it.  

Anyway, this dish is awesome.  I used thinner pieces of chicken breast, which negated the need for cutting the slits into the meat.  I only soaked the chicken for about six hours, but the recipe suggests you do it longer (possibly overnight?), but it turned out just fine.  I also used freshly grated parmesan instead of the stuff from the can but I crumbled it up in my hands.  I have an entire box of regular Panko, so I wasn’t going to buy the whole wheat that I will probably never use again.  The chicken came out wonderfully tender and juicy.

I served it on top of angel hair pasta with a jar of Ragu mixed in with sauteed mushrooms, onions and minced garlic along with various other Italian spices that I add by taste instead of measurement.



I made this one a while ago.  I was really fiending for brownies and it was late at night, so I wasn’t about to go to the store to pick up baking chocolate like every other recipe ever calls for.  So I was pretty excited about this because I had all the ingredients on hand besides the food coloring and because red velvet is my favorite cake.

Boy was I disappointed. Recipe here.


I mean, they weren’t terrible or anything, but I actually prefer the boxed mix to this.  They were just kind of dry.  Maybe they would have been better had I actually used the food coloring.  The brownies got better in the center, but they were just kind of blah.

My advice is stop being lazy and actually use the baking chocolate if you want to make brownies.

I can’t say frittata without laughing. Thanks, The League.

During football season, I’ve been either making or purchasing breakfast every Sunday.  I made the mistake of making these frittatas (lol) on a day when I had way too much other food to offer. Recipe here.


They were easy and tasty.  I only used bacon and shredded Mexican blend cheese in mine, but I’m sure they’d be good with any other pre-cooked ingredient.  We all went nuts on the other food and these mostly got left out.  I feel kind of blase about them.  Sure, make these if you want to, I guess.  It won’t be bad.