Category Archives: Food (Noms)

Honey Teriyaki Chicken

Hey guys. I made this for dinner tonight. It was my first teriyaki chicken and it tasted fantastic!

I found this on Frugality Gal through Pinterest.

The author, Jazmin, says this dish only has 322 calories per serving.

I served mine over rice, which I started cooking right after I chopped up the chicken.

Honey Teriyaki Chicken Recipe (serves 4)


  • 1.5 lbs boneless skinless chicken (tenders or breasts)
  • 1/3 cup honey
  • 1/3 cup teriyaki sauce
  • 1 tbsp soy sauce
  • 1 tbsp minced garlic
  • 1/2 tsp. black pepper
  • 1/4 tsp. Salt
  • 2 tbsp. sesame seeds


1. Chop thawed, raw chicken tenders into 1-inch pieces.

2. Transfer chicken into a large bowl. Add the teriyaki sauce, soy sauce, honey, minced garlic and salt and pepper (but NOT the sesame seeds yet!). Massage into chicken with hands. Then wash your hands.  🙂

3. Transfer chicken (liquid and all) into an oiled and heated pan. Place the stove on medium heat.

4. After about five minutes, crank the heat up to high. Stirring occasionally, cook until the sauce has reduced. It should take about 15 minutes.

5. When the sauce thickens up and starts sticking to the chicken, add sesame seeds. Stir.

6. Remove from heat. Let sit for five minutes before serving. Proudly show off your mad skills. 

Sticky delicious goodness. I made this because the mysterious grocery-giver also got us chicken and honey.

I hope you enjoy making this! Tell me how it went!


–The Mrs.

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Posted by on May 27, 2014 in Food (Noms)


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No-Knead Bread

No-Knead Artisan Bread for Busy People

So…I like to bake bread. And kneading dough by hand is okay. But with this bread, there is no need to knead! Ha. Lame. Anyway, with this,you make the dough, pull off enough for the day’s loaf, and stick the rest in a container in the fridge.  bread

From Artisan Bread in Five Minutes a Day

Yields about 4 one-pound loaves


3 cups lukewarm water (about 100°F)

1 ½ Tbls yeast

1 Tbls kosher salt

6 ½ cups unsifted unbleached all-purpose white flour

Additional flour for shaping loaves


Also helpful to have: pizza/baking stone, cookie pan with 1-inch rim for steam-making, pizza peel for transferring bread in and out of the oven


  • Combine the water, yeast, and salt in a 5-quart bowl or plastic food container with a lid. Stir to mix.  Add all of the flour at once and mix with a wooden spoon until the dough is wet and sticky with no dry patches. Cover with a lid or plastic wrap, but do not seal airtight. Let rise for about 2 hours at room temperature.  If you aren’t using it immediately, refrigerate the dough, covered, for up to 2 weeks.
  • To make a loaf, lightly sprinkle some flour onto the dough’s surface. Scoop up a handful the size of a grapefruit, and cut or tear it away from the remainder. Rub the dough with a layer of flour while gently stretching the top around to tuck the sides into the bottom to form a round, smooth loaf (This is the trickiest part, because your hands will get all gunky if they aren’t covered in flour). Put the loaf on a pizza peel or cutting board dusted with cornmeal to prevent sticking. Let it rise, uncovered, for at least 30 minutes or as long as 90 minutes. The loaf will plump but not change radically in size.
  • About 20 minutes before baking, preheat the oven to 450°F. Place a broiler tray or other metal pan on the bottom rack of the oven. Put the baking stone or cast iron skillet on the middle rack (I use my pizza stone).
  • Dust the loaf liberally with flour (You could sprinkle herbs on top here if you wanted). Slash the top with a cross or three lines with a sharp knife and slide it onto the preheated baking surface (VERY tricky if it was not sitting on enough cornflour). Carefully pour about 1 cup of hot water into the pan underneath and close the oven door to trap the steam. Bake for about 30 minutes, until the crust is browned and the loaf feels light and hollow. Cool to room temperature and enjoy!

bread 2


Just a note: I usually make my dough into three loaves. The longer the dough sits in the fridge, the more it will taste like sourdough. But I wouldn’t wait more than five days to use up the last of the dough. Probably not healthy.

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Posted by on May 24, 2014 in Food (Noms)


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Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins!

Thanks to the mysterious grocery giver from a few days ago, we had some bananas that needed to get eaten. So I thought, “Muffins!” I hadn’t cooked/baked anything with bananas for a long time (because I’m allergic), so when these little beauties popped out of the oven, I regretted creating such untouchable muffins.

Needless to say, if you want to help my husband finish them off, come on over.


Instructions for muffins:

Mix together

  • 3-4 large bananas, all mashed up
  • 1/2 c. sugar
  • 1 egg, slightly beaten
  • 1/3 c. melted butter
  • 1 tsp vanilla extract

In another bowl combine…

  • 1 1/2 c. flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt

Pour dry ingredients into banana mixture and stir to combine. Add 3/4 c. chocolate chips, or not. These are okay without chocolate chips. Line muffin tin with liners and fill them 3/4 full. Bake in a preheated 350 degree oven for 17-22 minutes or until toothpick comes out clean. 

As I type this, I realize I never put in the vanilla extract into mine. That would make them even tastier! Oh well. 

I’m blessed with a husband who will eat anything I make him. Unless it has mushrooms.  🙂

In other news, my future sister-in-law is staying with us while her fiance is part of a wedding tomorrow! We took her to Pops in Arcadia and introduced her to Firefly. Aren’t we good future siblings?

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Posted by on May 24, 2014 in Food (Noms)


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My Last Meal

One thing I learned this year is that chefs love to ask each other this question:

If you were able to choose your last meal before death, what would you eat?

I don’t know why this is a big deal for them, but the last supper question comes up a lot. There is even a book with famous chefs’ answers to the question. Here is a link to a slideshow of their final meal ideas. As I read through them, I couldn’t help but think, “What in the world are some of these foods?” Even in our language, they sound foreign and exotic. Gigantic spider crabs? Black truffles? Seaweed soup? Snipes? (Those actually exist?!)

Just this year, I learned how to make tomato bisque, biscotti, and french bread. This year, I tasted creme brulee for the first time. I used a grill for the first time, and used the “broil” setting on my oven for the first time. I made whipped cream by hand and found out that the French way of cutting onions made me cry less.

Oh sweet advanced culinary experience, where have you been all of my life?

Because of exploring this new world of unusually delicious food, there are some new foods on my radar of things to cook someday: risotto, figs with goat cheese, souffle, and ratatouille.

But okay, I will answer the question myself. With my 20 closest friends/family, I would eat the following food:

I would want to eat pasta. Not just any pasta, but freshly-made angel hair noodles with shrimp, scallops, and crab in a cream sauce that is not too lemony. It would have tiny diced tomatoes in it, too. And be served with soft, hot bread with butter.

With it, I would drink orange koolaid.

For dessert, I would have a slice of the lemon-blueberry layer cake with buttercream icing that was served at my bridal shower.

I would finish it off with a small cup of tea. Rooibos with milk.

Quite filled and happy, I would die in peace.

What would you want your last meal to look like?

Who would be with you?

Bridal shower

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Posted by on May 22, 2014 in Food (Noms)


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Chocolate Cupcakes Filled with Peanut Butter and Dipped in Chocolate Ganache

Say that three times fast!

Here’s how I did it.

These are probably the most complicated and delicious cupcakes I have ever had. They turned out so professional-looking. And all of my friends raved about them.

Usually, when I am baking, I do not think to take pictures until it is in the oven. Until now! Unfortunately, I took the pictures with my smart phone, so they are rather blurry. Sorry about that, dears.

This recipe is a mash-up between Squidoo’s chocolate cupcakes and FoodandWine’s double dark chocolate cupcakes with peanut butter filling. 

It is easy-peasy normal baking stuff until it gets to the filling and dipping stuff, which can take a while to accomplish. I think this entire project took me 2 1/2 hours. Not a quick project, but definitely worth the trouble for the fancy result. It was my first tango with ganache (which is pronounced gah-nosh), but it came together rather easily. This will be quicker the next time around, I think.

Oh, and don’t be afraid of the filling. I always have a lot left over because I secretly think if I squeeze too hard that the entire cupcake will explode. This overcompensation tends to leave me with less filling than needed. Be brave! Get messy! Make mistakes!

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I filled the cupcakes with a Wilson icing bag/tips set that my mother-in-law gave me for Christmas. But let’s think…if you didn’t have that fancy stuff, you could probably fill a sandwich baggie with icing and fill the cupcakes (especially if you scoop a little cupcake out first). It would be tricky, though.

The recipe:

Chocolate Cupcakes w/ PBFrosting&Ganache

Yield: 2 dozen cupcakes

Ingredients for cupcakes:

  • 3 eggs
  • 3/4 cup butter
  • 2 cups all purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 Tablespoon vanilla extract
  • 2 cups sugar
  • 1 1/2 cups milk
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt

1. Soften the butter at room temperature, while taking the eggs out to also warm to room temperature, approximately 20 minutes. Grease the cupcake pans, and if desired, line them with cupcake wrappers and set aside. Meanwhile, stir together the flour, cocoa powder, baking powder, baking soda, and salt in a mixing bowl, then set aside.
2. Preheat oven to 350° F. Beat the butter in a mixer on medium speed for 30 seconds. Add the eggs, then add the sugar gradually until fully combined. Scrape the sides and beat again until combined. Beat in the vanilla, adding the milk and flour on low speed. Beat on a higher speed for one minute, or until well combined and smooth.

3. Pour the batter into cupcake pan, filling each indention no more than 3/4 full.

4. Bake for 20 minutes, or until a toothpick comes out clean when inserted into the center of a cupcake. Cool for at least 15 minutes, then remove the cupcakes from pan to cool completely on wire rack.

Peanut Butter Filling:

  • 3 tablespoons unsalted butter, softened
  • 1 cup creamy peanut butter
  • 2/3 cup confectioners’ sugar

5.  In a medium bowl, beat the peanut butter with the remaining 3 tablespoons of butter until creamy. Sift the confectioners’ sugar into the bowl and beat until light and fluffy, about 2 minutes. Spoon all but 3 tablespoons of the peanut butter filling into a pastry bag fitted with a 1/4-inch star tip. Holding a cupcake in your hand, plunge the tip into the top of the cake, pushing it about 3/4 inch deep. Gently squeeze the pastry bag to fill the cupcake, withdrawing it slowly as you squeeze; you will feel the cupcake expand slightly as you fill it. Scrape any filling from the top of the cupcake and repeat until all of the cupcakes are filled.

Chocolate Ganache:

  • 1 cup heavy cream
  • 8 ounces semisweet chocolate, chopped

6. In a small saucepan, bring the heavy cream to a simmer. Take it off the heat, add the semisweet chocolate to the cream and let it stand for 5 minutes, then whisk the melted chocolate into the cream until smooth. Let the chocolate icing stand until slightly cooled and thickened, about 15 minutes. Dip the tops of the cupcakes into the icing, letting the excess drip back into the pan. Transfer the cupcakes to racks and let stand for 5 minutes. Dip the tops of the cupcakes again and transfer them to racks. Spoon the remaining 3 tablespoons of peanut butter filling into the pastry bag and pipe tiny rosettes on the tops of the cupcakes.

I had a good amount of melty chocolate deliciousness left over, of which I may have guiltily eaten a third. I should have dipped some strawberries into that stuff!!!

Remember, these are best eaten the same day!

Good luck!

–The Mrs.

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Posted by on May 11, 2014 in Food (Noms)


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Blueberry Cinnamon Cookies

Hey guys! If you know me in real life, you probably know that I had to take the semester off of school, stay home with my parents, and get a job. You may also know that the terrible illness that rocked my world two months ago has nearly disappeared. That while my familiy doctor diagnosed me with Crohn’s disease, the gastroenterologist was not convinced that it was not just extreme stress or irritable bowell syndrome. So, except on days when something makes me very nervous/excited/uses a lot of energy, I have mostly good days.

Speaking of which, I am in Missouri, taking care of my boyfriend’s mother, who just had two surgeries a few days ago. We are having good days.

This also means I get to help with cooking. This is why today I made blueberry cookies.

I got the recipe from another blog, HowSweetEats, via Pinterest, the great creative idea-sharing supernetwork.

You can get the recipe from there as well, but feel free to be tempted by pictures of my success. They really do taste like muffins and I shall most definitely be eating them for breakfast.

I actually mixed the dough by wooden spoon. Look at me and my pioneer woman muscles!


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Posted by on March 13, 2012 in Food (Noms)