FINALLY got internet!
Well I actually stole it from one of my neighbors, but hey it'll do.
Since my life consists of waiting around for insurance people the majority of the time
I figured I'd do a recipe post today.
(perfect for dipping in spinach artichoke dip)
1 lb bow tie pasta
the juice of 1 lemon
handful of parmesan cheese
kosher salt to taste
bring large pot of water to a boil and add bow ties and salt, cook half way, drain.
working in batches, transfer some bow ties into about 1/2 cup of hot vegetable oil.
When the edges get golden, flip. Remove once golden on both sides, (this process is very fast)
When they are golden remove from the pan and immediately toss with some salt, lemon and parmesan.
Repeat the process until they are all fried.
Parmesan Chicken Bundles
Baked Chicken & Spinach Flautas
1 pound boneless, skinless chicken thighs (about 4)
16 ounces beer (or chicken broth)
2 cups water
1 teaspoon paprika
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
1 jalapeño pepper, minced
3 cups baby spinach, chopped
5 burrito-size flour tortillas (9 inches)
6 ounces queso quesadilla or other melting cheese
1 tablespoon olive oil or cooking spray
salsa, for serving
- Preheat the oven to 450*F.
- Put the chicken thighs in a deep sided saute pan and cover with the beer and water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the chicken from the liquid and shred it. Mix together the chicken and seasonings.
- Pour out all but 1/4 cup of the cooking liquid. Add the jalapeno and spinach and cook over low heat until for 2-3 minutes, or until the spinach is wilted.
- Cut the tortillas in half. Spoon 1/10th of the chicken (about 1 tablespoon) along the long edge of a tortilla. Repeat with the spinach and cheese. Roll the tortilla up, starting with the straight edge. Place seam-side down on an oiled baking sheet. Repeat with remaining tortillas.
Nutella peanut butter banana ice cream
3 cups whole milk
1 cup heavy cream
1/2 vanilla bean pod
5 egg yolks
1 cup sugar
2 teaspoons vanilla extract
2 tablespoons vodka
1 ripe banana, chopped into small chunks
1/4 cup peanut butter
1/4 cup nutella
put a large sauce pan on the stove
split the vanilla bean pod in half and scrape the beans out and place the pod and the beans in the pot
add whole milk and heavy cream
over medium heat, heat the mixture until little bubbles start to form around the edges of the pot, but it is not at a boil.
remove from heat
In a medium bowl, whisk the egg yolks until they start to lighten a bit(this takes a few minutes with vigorous whisking).
Gradually add the sugar while still whisking.
CAREFULLY start to add some of the hot milk into the egg mixture.
Do this by taking about 1/4 cup of the hot milk mixture at a time and slowly adding it to the egg mixture while whisking. Do it slowly or you will have scrambled eggs!
Continue to incorporate the milk into the eggs until about half of it is mixed in.
Pour the tempered egg mixture into the pot on the stove with the remaining milk.
Cook on low heat until the mixture is thickened and the temperature is 170(egg safety).
Pour it into a bowl and allow to sit a room temperature until it is no longer steaming.
Stir in vanilla and vodka
Cover tightly and place into the refrigerator overnight.
Remove from fridge and remove the split vanilla bean pod.
Pour into ice cream maker and follow manufactures directions.
A few minutes before the ice cream is done, add the Nutella and peanut butter by the spoonful.
Add the banana. Continue in the ice cream maker for another minute or so.
Okay let's be honest, thats WAAYY too much work.
I'm going to buy vanilla ice cream and stir in peanut butter, nutella, and banana chunks
and i'll let y'all know how that turns out!
I got all of these recipes from pinterest!
Are you following me? Because you should be.
Pictures of my new apartment are coming sooooooon, so be patient :]
Also, I may not have outfit posts for a little while because I'm in the process of buying a new camera.