Diary of a Foodie.

I like to eat.

I like to cook.

I like to try new things.

Here’s a peek into my life and what I’ve eaten the past couple of weeks.

Spicy Pad Thai

I was blessed with the chance to visit my aunt, uncle, and cousins whenever they were missionaries in Thailand. Before traveling across the globe, I had never experienced Thai food. Chinese food? Yes. Hibachi? Yes. Americanized Asian food? The answers are all yes. Authentic Asian food is 10 billion times better than what they serve at Pei Wei. I was craving something that Bangkok Royal in Waco couldn’t satisfy, so this is what I came up with.

  • 1 TBS crushed red pepper
  • 1/4 cup Veg oil
  • 1/2 cup olive oil
  • 3 TBS soy sauce
  • 3 TBS honey
  • 1 egg
  • angel hair pasta
  • chicken

Begin boiling pasta and set aside.

Combine crushed red pepper, vegetable oil, and olive oil in a pan and heat for 2 minutes. Then strain the pepper, but save the oil.

Add honey and soy sauce, mix well, then add to the pasta.

In skillet that was used to make sauce, place desired amount of chicken. Once almost done cooking, place an egg in the skillet as well and scramble.

Mix the chicken and egg in with noodles and enjoy!

Strawberry-Nutella Crepes

I am a huge fan of breakfast foods, but wanted to branch out. One Tuesday morning, I whipped up some of these; They didn’t disappoint!

  • 1 cup all-purpose flour
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 2 tablespoons butter, melted
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Spread nutella or desired toppings and enjoy.
French Toast
Like I said before…I really like breakfast foods carbs. I had never made french toast before and decided to experiment a little bit. Here’s a pretty typical, yet delicious recipe for it.
  •  1 cup milk
  • 6 large eggs
  • 2 teaspoons cinnamon
  • 2 teaspoons vanilla extract
  • bread
  • butter
Whisk together milk, eggs, cinnamon and vanilla until light and frothy.

Dip slices of bread in egg mixture and place on greased baking pan. Pour the mixture that is left after dipping the bread, over the slices on the pan.

Place butter in skillet. Place slices of bread in skillet and brown on each side until crispy.

Add syrup, powdered sugar, and fruit if desired.

Fried Chicken.

 Go ahead and cue Zac Brown’s song. I made fried chicken. Now, this isn’t your ordinary Babe’s Fried Chicken. It’s different, but still so good.

Brining Mix:

  • 1 qt Coca-Cola
  • 1 tsp Liquid Smoke (optional)
  • 2 1/2 tbsp Worcestershire sauce
  • 1 tbsp Tabasco
  • 3 tbsp ground black pepper
  • 3 tbsp coarse salt

Batter:

  • 1 egg
  • 3/4 cup olive oil

Dry Mix (well combined):

  • 2 tsp baking powder
  • 2 tbsp coarse salt
  • 4 tsp ground black pepper
  • 1 tbsp cayenne pepper
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 2 1/2 cups flour

Rinse chicken, drain, and set aside. Blend together brining mix until salt dissolves. Place chicken in brine in a large covered bowl and marinate, refrigerated, for 4 hours.

Whisk egg well in a stainless-steel bowl and add peanut oil and 21/2 cups water. Add in dry mix, whisking slowly so batter doesn’t clump.

To prepare chicken: Fill a large cast-iron skillet halfway with equal amounts peanut oil and lard. Slowly bring temperature to 375 degrees. (Use a candy thermometer.) While oil is heating, remove chicken from brine and place in a colander in sink. Once chicken has drained, pat dry with paper towels (a critical step) and season with salt and pepper.

Dip chicken in batter and place (carefully) in hot oil. Adjust heat, as the chicken will bring the oil temperature down dramatically — you want it back up to just above 350 degrees. Turn chicken regularly using tongs to prevent burning. After 8 or 9 minutes, remove a piece, prick it to the bone with a fork, and mash it. If the juices run clear, it’s done. Continue cooking if necessary.

Canadian Beaver Tails

I went to Montreal least summer and was feeling reminiscent recently. My mom joked that I ate my way through Canada and New York on my trip, which is true. Here is a recipe for my favorite Canadian treat.

  • 1/2 cup warm water
  • 1 cup warm milk
  • tsp cinnamon
  • 1/3 cup sugar
  • 1 1/2 teaspoons salt
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/3 cup oil
  • 4 1/4-5 cups self rising flour
  • a pinch of baking powder
  • a pinch of baking soda
  • oil (for frying)
  • granulated sugar and cinnamon(for dusting)
Stir flour, baking powder, cinnamon, baking soda, sugar, milk, vanilla, eggs, oil, and salt to make soft dough.
Knead 5-8 minutes (by hand or with a dough hook), adding flour as needed to form a firm, smooth, elastic dough.
Place in a greased bowl. Place bowl in a plastic bag and seal. (If not using right away, you can refrigerate the dough at this point)
Let rise in a covered, lightly greased bowl; about 30-40 minutes.
Gently deflate dough. (If dough is coming out of the fridge, allow to warm up for about 40 minutes before proceeding)
Pinch off a golfball-sized piece of dough. Roll out into an oval and let rest, covered with a tea towel, while you are preparing the remaining dough.
Heat about 4 inches of oil in fryer (a wok works best, but you can use a Dutch oven or whatever you usually use for frying). Temperature of the oil should be about 385°F.
Add the dough pieces to the hot oil, about 1-2 at a time.
BUT — before you do, stretch the ovals into a tail shape, like a beaver’s tail – thinning them out and enlarging them as you do.
Turn once to fry until the undersides are deep brown.
Lift the tails out with tongs and drain on paper towels.
Fill a large bowl with a few cups of white sugar.
Toss the tails in sugar (with a little cinnamon if you wish) and shake off excess.
 Place desired toppings on, then wish you were in Canada!
The authentic beaver tail.
Orange Butter Cookies
I am a chocolate kind of girl, but I always enjoy a good fruit flavored dessert as well. Here’s a light, airy cookie with a great flavor.
For the cookies
  • 10-1/2 oz. (2-1/3 cups) unbleached all-purpose flour; more as needed
  • 1/2 tsp. table salt
  • 1/4 tsp. baking powder
  • 8 oz. (1 cup) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 Tbs. finely grated orange zest
  • 2 large egg yolks
  • 1 whole egg
  • 1 tsp. pure vanilla extract
For the glaze
4 oz. (1 cup) confectioners’ sugar
1 Tbs. orange extract
1-1/2 Tbs. heavy cream; more as needed
2 tsp. finely grated orange zest
Pinch of table salt
 
In a medium bowl, whisk the flour, baking powder, and salt. In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and zest on medium speed until well blended, about 2 minutes. Add the egg yolks one at a time, mixing until blended after each addition. Add the vanilla extract along with the last yolk. Mix until well blended, about 1 minute. Add the flour mixture and mix on low speed until moist clumps form, about 1 minute.Turn the dough out onto a work surface and divide into 2 equal piles on sheets of plastic wrap. Using the plastic as an aid, knead into a smooth dough, shape into flat 5-inch disks, and wrap in the plastic. Refrigerate until chilled, about 30 minutes. (The dough can be refrigerated for up to 3 days or frozen for up to 1 month.)Position a rack in the center of the oven and heat the oven to 350°F. Line 2 or more cookie sheets with parchment or nonstick baking liners.Working with one disk at a time, roll the dough between lightly floured parchment or on a floured surface to about 1/4 inch thick. Dust with additional flour as needed. Using a 2-1/2-inch cookie cutter, cut out shapes. Arrange them about 1 inch apart on the cookie sheets. Gather, re-roll, and cut the dough scraps up to 2 more times.Bake cookie for 9 to 13 minutes, or until the edges are golden brown.  Allow the cookies to cool on the baking sheet for a few minutes, then remove to a wire rack to cool completely.
In a medium bowl, combine the confectioners’ sugar, extract, cream, zest, and salt. Mix until well blended and smooth. If necessary, add more cream a few drops at a time for a thin, spreadable consistency. 
 
Top each cookie with about 1/2 tsp. of the glaze, using the bottom of the measuring spoon to spread the glaze to within 1/4 inch of the edge.
Cajun Chicken Pasta
Generally speaking, pasta is one of my favorite things to eat. This was a fun and spiced up pasta rendition (literally).
  • spaghetti
  • chicken breasts
  • 1-2 tsp Cajun seasoning (or to taste)
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/3 cup skim milk
  • 1 tbsp flour
  • 3 tbsp light cream cheese
  • fresh cracked pepper
  • salt to taste
Season your chicken breast with the cajun seasoning.
Boil the spaghetti.
 
Oil a pan, then place the cream cheese, garlic, and spices. Add chicken.
 
Once mostly cooked, add the milk, and flour.
 
Mix with the pasta and you’re set!
Sugar Cookies with Buttercream frosting.

I made these for a class presentation and they were a hit. (yes. I’m the girl who always brings food, because it wins people over and they are more apt to listen)
  • 3 cups Flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter
  • 1 1/4 cups sugar
  • 1/4 cup cream cheese
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 large egg

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, cream together the butter, sugar, and cream cheese (if you’re using it) until light and fluffy.

Beat in the vanilla and almond extracts, and the egg; scrape the sides and bottom of the bowl.

Add the flour mixture, and mix at low to medium speed until the mixture is evenly moistened.

Place the 3/4 cup sugar in a large plastic bag, or in a shallow pan. Scoop the dough by tablespoonfuls into the sugar, rolling them in the pan or gently shaking them in the bag to coat them with the sugar.

Place on the prepared baking sheets, leaving 2″ between them. Using a flat-bottomed glass, flatten the cookies to about 1/4″ thick.

Bake for 10 to 12 minutes — 10 minutes for softer cookies, 12 minutes for crunchier. The edges of the cookies will just barely begin to brown.

Remove from the oven and cool on the pan for 5 minutes, before transferring to a rack to finish cooling completely.

Buttercream frosting

  • 3 cups confectioners’ sugar
  • 1 cup butter
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons whipping cream
  • food coloring

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

I used neon food coloring. If you’d like to add color, wait until the end and make sure it’s mixed well, then frost.

Hope you have feasted with your eyes!

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One thought on “Diary of a Foodie.

  1. Pingback: Chicken Soup for the Retail Worker’s Soul. « Epicuriously Living

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