Tales from a 20-Something's Kitchen.

One girl's mission to take on Pinterest. And win. And eat some great food in the process.

Archive for the month “August, 2013”

Creamy Cheesy Potatoes

You know, just another reason to eat as many potatoes as I want.

This recipe is simple. The only part that’s a bitch is cutting up the potatoes. I don’t have the fancy cutter thing that listed on the recipe page, and a knife works just fine, it just takes a little longer.

Also, I’m dumb. You’re supposed to cover in foil and poke holes in it for the 1 hr. 15 min. cooking time. Yeah…I forgot about the foil until about a half hour in. So, as you can see, the cheese is a little crispier than I would have wanted.

Eh, in the end, they were still potatoes, so I liked them just fine, I just want to make them right next time.

Recipe: http://www.justgetoffyourbuttandbake.com/2011/11/17/creamy-cheesy-potatoes-2/

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Crustless Broccoli Cheddar Quiches

This. Was. So. Good. Like this was so yummy. My actual complaint about  quiches sometimes is the crust, it just makes it a little heavy. Making it crustless makes it so light and good.

One little adjustment. I thought we had nutmeg, but we didn’t. So my roommate suggested cinnamon (considering it’s only 1/8 of a tsp) and it added this really interesting taste that was so good.

But yes. Do this recipe, it is super good.

Recipe:

http://www.marthastewart.com/318409/crustless-broccoli-cheddar-quiches?czone=food/brunch-center/brunch-egg&center=276953&gallery=275606&slide=285719

Toasted Ravioli with Marinara Sauce

I need to read recipe pages more carefully sometimes. I thought these were baked. So, I had to fry something for the first time, and guess what? No one died or got a nasty oil burn! Victory!

Anyway, these were awesome. A little problem I ran into though was with breading the ravilois. You dip them in an egg/milk mixture (they recommend whole), then coat them with the breadcrumbs mixture. We only had skim milk in the house (ew) so I just had to go with it, and I think it actually made them not bread as well. I would have liked a thicker breadcrumb layer…so at least use 2 percent or something.

Also, this recipe says fry for a minute on each side, if I did more than 10 seconds per side, the breadcrumbs burned. Which was weird because I had it on the right temperature…oh well.

And lastly, there is a recipe for homemade marinara sauce…yeah I bought a jar of it at the store. No shame.

But in the end, I thought this was going to be a disaster, but they actually turned out great! Everyone loved them.

Recipe:

http://joelens.blogspot.com/2010/04/toasted-ravioli-with-marinara-sauce.html

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