I feel like I need to get better at reading between the lines when I search out new recipes. I get drawn into pictures of beautifully displayed food even though I know that it's probably been rendered inedible in order to make it camera ready. I also have naive trust in recipe authors when they use terms like "simple" and "easy". Why don't chef's ever admit when a recipe takes longer than expected? Why can't they disclose when a recipe involves more steps than filling out a tax form or requires the knife skills of a professional butcher? I, for one, would appreciate that kind of honesty when I read through a recipe. I'm committed to NOT being that type of recipe blogger. I want to be honest and transparent with my audience. And with that being said - this cashew chicken is beautifully golden and glazed but the reality is that it didn't quite live up to my flavor expectations. So why am I posting a recipe that didn't live up to my expectations? Even though it wasn't something that I enjoyed, there were other members of my family that actually really liked this dish. I also feel like it could easily be modified to better suit my preferences. I really liked the cashews but the strong hoisin flavor in the sauce was too overpowering. With that being said, I wouldn't scrap this recipe completely. I feel like I can make it again - with some minor adjustments. Cashew Chicken 1 1/2 pounds boneless, skinless chicken breasts 5 Tablespoons soy sauce 2 Tablespoons cornstarch 1 Tablespoon dry sherry 1 teaspoon toasted sesame oil 1/3 cup hoisin 1/3 cup water 1 Tablespoon balsamic vinegar 3 Tablespoons canola oil 1 cup raw cashews 2 celery ribs, sliced thin 6 scallions, cut into thin slices 2 garlic cloves, minced 1 teaspoon fresh ginger, grated 1/2 teaspoon red pepper flakes
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It's Christmas cookie season! Whoop Whoop! These snickerdoodles may not look like the traditional "Christmas Cookie", but they're one of the most requested cookies that I make. What better way to kick off the holiday baking season that with a buttery, sweet, crispy on the outside and chewy inside with a hearty dose of cinnamon on the crackled top -- cookie. Snickerdoodles --- am I right? This is a really basic snickerdoodle recipe. Very straightforward and uber delicious. The best part about this recipe is that you can make as much dough as you like and freeze it until you have a snickerdoodle emergency. I take my snickerdoodle dough balls straight from the freezer and pop them into the oven and I've got warm, fresh snickerdoodle cookies in under 20 minutes! #cookieaddict Snickerdoodles 2 1/4 cups flour 1 teaspoon cream of tartar 1 teaspoon baking soda 3/4 teaspoon salt 1 1/2 cups sugar 3 ounces cream cheese 8 Tablespoons butter 1/4 cup oil 1 egg 1 teaspoon vanilla 1 Tablespoon cinnamon
Is my odd numbered cookie baking technique bothering anyone else as much as it is me? I made a batch and a half of this delicious dough and I ended up with 29 cookies! My type A personality had a really hard time with that. 🤪 I ended up freezing 16 cookies for Christmas and baking the 13 remaining snickerdoodles. I normally bake 6 cookies at a time but I didn't have an extra 13 minutes to wait on the last cookie to bake so I decided to squeeze it onto my baking sheet. Even though it disrupted my compulsive need for organization - I got all 13 cookies baked in 30 minutes. #OCDproblems
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