One night Chris decided that he wasnted to make burgers, without a recipe. This makes me a little uncomfortable because I like being the one in the kitchen, but Chris did great! He put some onion, garlic, and bacon in the burgers and used a trick I had shown him from my Food Network Magazine to push his thumbs into the middle of the raw patties in order to avoid bulging.
I love my man, we don’t have a BBQ, we have a TINY George Foreman (I’m talking only big enough for one chicken breast)… And instead of spending years cooking one burger at a time on the foreman, Mr. Man fried the burgers on the stove, which also melts the cheese a lot better!!
Alright so in this picture there are only two cooking at once, but they were the last two- before then he was cooking three at a time.
We had these burgers with McCain frech fries, nice and simple.
This recipe was on my list of things to do this summer. Mine doesn’t look as good as the photo on the blog I found it on: Family Fresh Cooking: http://www.familyfreshcooking.com/2011/02/03/chicken-with-coconut-lime-peanut-sauce-recipe/
My sauce looks thicker and darker, and I didn’t put Asparagus into it because Chris doesn’t like asparagus.
The flavour of this dish is fantastic! It’s a definate ‘make-again’ my only concern about it is that it had a rather pasty texture to it, next time I would play around to try and fix that.
Chris and I enjoyed this dish while watching Due Date, which is a pretty funny movie I gotta say.
The sauce is easy to make, it’s an upgraded peanut sauce using lime and coconut milk. I used the extra coconut milk to make my rice, which is a nice touch (I usually do this when I make curry’s).
I think the recipe would have been better with the asparagus that it calls for, but it wasn’t bad without it so I can’t complain.
This is a recipe that was on my list of things to do this summer. I found it on Foodgawker, and it is from Chaos in the Kitchen
They are little pull apart pizza balls: Well, should be pizza balls… I just put cheese in them because it was my first time making them.
Next time I will definately add more than just cheese to them, and I might keep them in the oven for 3 or 4 more minutes to get them a bit more golden on top.
I did not do a god job making them the same size either, which I will take more time to do next time, since some of the larger ones had unmelted cheese in the middles.
Chris and I had these on a weekend night, so we had been snacking all day and didn’t need an actual meal, but on a normal day these would be better for a lunch or appetizer for a party. Man, I can’t wait ’til I am old enough to throw dinner parties. At 20 (in 3 days) when I say I want to throw a dinner party I get odd looks from people.
Well, this post finishes May post-worthy meals. Now on to June…
Yup, it’s as good as it looks! Bacon, Cream, Steak… It explains itself.
I got the recipe from Allrecipes.com:
4 (4 ounce) beef tenderloin filets
1 teaspoon olive oil
3 slices bacon, chopped
1 tablespoon butter
4 shallots, diced
1/4 cup half-and-half cream
salt and pepper to taste
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Brush the filets with olive oil, and cook on the preheated grill to desired doneness (about 4 minutes per side for medium rare). An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Set the steaks aside on a platter tented with aluminum foil to rest.
While the steaks are resting, prepare the sauce: cook and stir the chopped bacon in a small saucepan over medium heat until the bacon pieces are crisp, 3 to 5 minutes. Stir in the butter and shallots, and cook and stir until the shallots are soft and translucent, about 5 minutes more. Stir in the half-and-half, bring the mixture to a simmer over medium-low heat, and cook, stirring occasionally, until the sauce is slightly thickened, about 8 minutes. Season to taste with salt and pepper, and serve over the steaks.
That’s copied right from the recipe page on Allrecipes.
It was REALLY REALLY good. I didn’t have actual Filet Mignon, just Beef Tenderloin steaks, but even still- Mmmmm!!!
I couldn’t get enough of the sauce, I cut the recipe in half because there is only Chris and I but next time I will make all of the sauce and put it on everything… EVERYTHING!
It’s that good.
I served the Steak and Bacon Cream Sauce with simple garlic-y mashed potatoes and steamed buttery veggies 🙂
I highly recommend this recipe- It’s easy, relatively quick, and worth every creamy bacony calorie!
I am off to Greece in a few days. Actually I turn 20 this Friday and leave for Greece on Sunday, so I am going to try to catch up with posts that way I have a blank slate, and no stock pile of post-worthy dinners.
This is a recipe that was passed on to me from Chris’s mum. It is a pork tenderloin in a Tequila Lime BBQ sauce that Chris’s mum got at Sobey’s, and rice with cilantro, green onion, and jalepeno peppers. It was easy to make, and the pork was really good.
The rice, however, was not very good because Chris didn’t listen to me when I told him to cut the seeds out of the jalepeno peppers. Eating the rice was like eating fire- that is the closest comparison I can make.
Overall, I was not impressed with the meal because I ate my pork first and then got to the lava rice, which ruined it all for me, and I had no pork left to wash down the spicy jalepeno.
This here ^^ is my breakfast the next morning. I spread nutella and jam onto a wrap, than put a banana with the curved ends bitten off in the middle to wrap up. =D
Chris and I made this on a whim. We were relaxing at home after the May long weekend, and I was on Stumble Upon on my IPad, and stmbled upon a recipe for these Caramel Apple Cheesecake Bars on the-girl-who-ate-everything.com. We didn’t make bars because we didn’t have the right sized pan, so we just made a normal cake.
Strangely enough, we had all of the ingredients on hand, which was great. Well, actually, most of the ingredients. We did not have any caramel, so I just whipped out my Paprika App and opened my caramel sauce recipe from one of the recent food network magazines. BTW when you add the milk to the melted sugar, add it slowly and carefully- don’t just dump it in like Chris did, it makes a huge mess of boiling hot lava sugar.
The cheesecake was yummy yummy. We had our first slices the day we made it while they were still hot and it was SO good. The next day we ate them cool, and it was still SO good 😉
I will definatly make this again, maybe when I have guests or go to my parents for a weekend.