Thursday, September 23, 2010

Apricot Rum Cookies

Yummy =) 

So I made these for gameday (UF vs Tennessee!) And they were wonderful

1 package sugar cookie mix
10-12 dried apricots
3tsp dark rum
1/2 cup margarine
1 egg

1. Follow instructions on cookie mix. Add in apricots and rum. Enjoy =)

What wonderful & fluffy cookies

Saturday, September 18, 2010

Crostata two ways

"A crostata is an Italian baked dessert tart, and a form of pie. It is traditionally prepared by folding the edges of the dough over the top of the jam/marmalade filling, creating a more "rough" look, rather than a uniform, circular shape" - Wikipedia

Before Baking =) 

So we made these for girls night. It was experiment inspired by a few of Giada's recipes.


1/4 cup apricot preserves
1/2 cup marscapone cheese
handful of dried apricots, diced.
1 refrigerated pie crust
sliced almonds for garnish


2 pears, peeled and thinly sliced
3 tbsp cream cheese
1/4 cup marscapone cheese
1/2 lemon zest
squeeze of lemon juice
sliced almonds as garnish
Cinnamon, Nutmeg
They were alright. Nothing special. The apricot one was a lot better than the pear one. Probably should have used apples since they are a sturdier fruit.  


Thursday, September 16, 2010

BBQ Pulled chicken

adapted from this recipe.

BBQ Pulled chicken

3 Chicken breasts
1/2 cup Honey Dijon dressing
12 oz Honey BBQ sauce
1 8 oz can pineapple tidbits
2 tbsp Worcester sauce
hot sauce to taste
1 sweet onion

1) Put everything (minus onion) in crockpot on low for 6 hours.
2) About 10 minute before you are ready to eat, sautee onion =)

This was so good. Sadly my camera skills suck hardcore. But It was delicious =)

Wednesday, September 8, 2010


I haven't forgotten about you. My new apartment has a horrible kitchen and I'm not really motivated to cook much.

Sunday, June 20, 2010

Maple- Mustard Chicken Thighs

Maple- Mustard Chicken Thighs


  • 4 large bone-in chicken thighs, skins removed (about 1 1/2 pounds)
  • 2 tablespoons grainy French mustard
  • 2 tablespoons Dijon mustard
  • 1 clove minced garlic
  • 1/2 teaspoon dried marjoram
  • 2 tablespoons maple syrup


Preheat oven to 375 degrees F.

Rinse chicken and pat dry. Combine mustard, garlic, marjoram and maple syrup in a small bowl. Spread about 1 1/2 tablespoons mustard mixture evenly on top of each chicken thigh, being careful to cover as much of the surface as possible to form a "crust." Arrange chicken in a glass baking dish. Bake for 45 to 50 minutes, or until mustard mixture has formed a crust and is slightly hardened, and juices run clear when the chicken is pierced.


The flavor was awesome, I'm just not a fan of thighs.

Wednesday, March 17, 2010

Roasted Pork Shoulder with Citrus and Garlic

Slow Roasted Pork with Citrus and Garlic

Recipe can be found Here


  • 10 cloves garlic
  • 2 tablespoons fresh oregano
  • 1 tablespoon fresh thyme
  • 2 tablespoons coriander seeds
  • 2 teaspoons cumin seeds
  • 4 bay leaves
  • Kosher salt and freshly ground pepper
  • 1 6-to-8-pound Boston butt pork shoulder
  • Juice of 6 oranges, peels reserved
  • Juice of 4 lemons, peels reserved
  • Juice of 4 limes
  • 1/4 cup Worcestershire sauce
  • 3/4 cup extra-virgin olive oil
  • 3 white onions, thinly sliced


Pulse the garlic, oregano, thyme, coriander and cumin seeds, bay leaves, 2 tablespoons salt and 1 teaspoon pepper in a food processor to make a thick paste. Trim off all but a thin layer of fat from the pork, then make deep slits all over the roast (about every 2 inches) with a paring knife. Rub the spice paste over the pork and into the slits.

Mix the citrus juices, Worcestershire sauce and olive oil in a large glass bowl. Submerge the pork in the marinade and top with the onions and reserved orange and lemon peels. Cover with plastic wrap and refrigerate at least 8 hours or up to 2 days. Bring to room temperature 1 hour before roasting.

Preheat the oven to 450. Remove the citrus peels from the bowl and refrigerate. Place the pork on a rack in a large roasting pan (reserve the marinade and onions); roast, uncovered, about 1 hour. Add the marinade to the pan and pile the onions on top of the meat. Cover with foil, lower the oven temperature to 350 and roast 2 more hours. Uncover, place the citrus peels around the pork and continue to roast, basting occasionally, until the meat browns and a thermometer inserted into the bottom half registers 190, 1 hour 30 minutes to 2 hours.

Transfer the pork to a cutting board and let rest 10 minutes. Meanwhile, skim any excess fat from the pan juices. Slice the pork and serve with the onion and pan juices. Garnish with citrus peels.

So we tried this at girls night and I really did not like pork shoulder being roasted, I prefer it to be slow cooked I guess. But The flavors were awesome and I would totally replicate the flavors with maybe a pork tenderloin.

Monday, March 15, 2010

Chicken Noodle Soup

My attempt at chicken noodle soup. I really don't like soup. I don't remember the ingredients or recipe because I made it back in January. Sorry. It wasn't that good anyways.

Homemade Salsa

  • 4 large ripe tomates
  • 1/2 white onion (finely chopped)
  • 1/4 cup coarsely chopped cilantro
  • 2 green onions thinly sliced
  • 2 chipolte peppers in adobe sauce
  • 1 red jalapeno seeded & finely chopped
  • 1 garlic clove
  • juice of 1 lime
  • 1 tsp red wine vinegar
  • 2 tbsp olive oil
  • salt and pepper
1. Roast the tomatoes in the oven at 450 for 10 minutes
2. Remove seeds and skin from tomatoes.
3. Add Tomatoes, onion, cilantro, green onion, chipotle chilies, lime juice, vinegar, olive oil, and garlic to a food processor and pulse a few time ( you can pulse more if you like a less chunky salsa)

So this recipe was found by my roommate on AOL food (I can't find the link to link it). It's what we did since the original recipe called for a handheld blow torch (?) and some other kitchen goodies we don't have. It turned out wonderfully.