Welcome to my food blog! I am a home cook and I want to share my love of food with the world. I'll divulge my recipes and tasty restaurants I find. Feel free to comment, and to email me at nodessertpodcast@gmail.com to contribute recipes! Don' forget to come by weekly for new posts... I love having you visit me!







August 16, 2016

Garlic Dill Refrigerator Pickles - Pinterest Pick #16

I have loved all kinds of pickles ever since I was a little kid.  My friend Mike and I are always on the search for a new delicious pickle.  I was perusing Pinterest and I found an easy recipe to make your own pickles, so I thought I would give it a shot.  At this point, the pickles are only 2 days in and are already delicious!!! I am including pictures from the making process as well as at the 24 hour mark.  Next week I will update the post with how the pickles are at the week mark.  You can find the original recipe HERE (I tweaked it a little by adding fresh chile pepper instead of pepper flakes and I did not include mustard seed), and the original Pin HERE.

Garlic Dill Refrigerator Pickles

Ingredients:

  • 1 lb mini cucumbers, sliced
  • 1 red chile pepper, sliced (you can omit this if you don't like spice, although mine was mild)
  • 12 garlic cloves,peeled
  • 3/4 cup apple cider vinegar
  • 1/3 cup table salt
  • 8 cups water (I had lots of brine left over so you could have this)
  • 1 tsp dried dill weed
  • 1/3 cup fresh dill weed
  • fresh cracked black pepper


Directions:
Combine water, vinegar, salt, and dried dill in a pot.  Bring to a boil and simmer until salt is dissolved.
Meanwhile, divide pickle slices between 3 regular mason jars.  Add 4 garlic cloves to each jar, and 2-3 pepper slices to each jar.  Top with a few grinds of black pepper.  Add in a branch or two of fresh dill to each jar.
Top with brine.  Let cool in jars on counter for an hour or two, then top with lids and refrigerate. Wait 24 hours before serving.
Enjoy!




UPDATE 8/22/16 ***AFTER ONE WEEK***

July 6, 2016

Orange Chicken - Crock*Pot Cafe 9

As you know, I just love my slow cooker!  It is so easy to just throw some ingredients in it and let it cook dinner for me.  Oranges were in season when I made this, so I decided to devise my own healthy, fresh, orange chicken crockpot dinner! I used my small crockpot, but you can easily double, triple, or quadruple the recipe and just place it in a larger slow cooker.

Slow Cooker Orange Chicken

Ingredients:

  • 2 boneless, skinless chicken breasts (mine were frozen)
  • zest of 1 orange
  • juice of 4 naval oranges
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 1 clove grated garlic
  • 1 1/2 inch knob of ginger, grated
  • 1 tsp sesame oil


Directions:
Mix together zest, garlic, ginger, oil, honey, and juice together in bottom of your slow cooker. Add in chicken breasts.  Toss in sauce.  Cook on low for 4-6 hours.  Serve with rice.  Enjoy!

June 15, 2016

Cory's Mac N Cheese - Home Cooked Recipe #74

I was watching the Cooking Channel recently and Tia Mowry was cooking with her husband Cory.  He made this AMAZING looking mac n cheese and I just knew I had to make it.  I only made one swap from the original recipe, and that was to trade the cream of mushroom soup for cheddar soup (I use Campbell's condensed).  Also, I do not put olive oil in my pasta cooking water, but you can do that if it makes you happy. It came out soooooooo good... This will be my go-to mac n cheese recipe from now on.  You can find the original recipe HERE.  Trust me, it's a LOT of cheese but it is worth it.

Cory's Mac And Cheese

Ingredients:

  • 1 stick butter
  • 32 oz block cheddar cheese, cubed (you may have to get 4 8oz or 2 16oz)
  • salt
  • 1 egg
  • 16 oz elbow macaroni
  • 1 can condensed cheddar soup (or cream of mushroom)
  • 1/2 can evaporated milk
  • 6 oz sour cream
  • 8 oz shredded cheddar
  • 1 cup crumbled butter crackers (I used Ritz)


Directions:
Preheat oven to 375.
Cook elbow macaroni according to package directions.
Meanwhile, melt butter in a large pan over LOW heat.  Add cubed cheddar and stir constantly until cheese is melted and mixture is creamy.  Add egg.  Once pasta is finished cooking, stir cheese/butter/egg in to pasta.  Add in soup, milk, and sour cream.  Stir well.  Fold in half the butter crackers. Put half of pasta in a greased baking dish (9x13).  Sprinkle on half of the shredded cheddar.  Pour on remaining pasta.  Sprinkle with remaining cheddar and the rest of the butter crackers (I like to spray the top with a bit of cooking spray).  Bake for 40 minutes.
Enjoy!




May 31, 2016

Sundried Tomato and Shrimp Pasta - Home Cooked Recipe #73

I have been eating a lot of shrimp lately so I am always on the look out for new recipes to try.  I was perusing a couple and came up with this dish that contains some of my Mediterranean favorites, sundried tomatoes and feta cheese!  Easy enough to make on a weeknight, it's great to try this spin on a pasta and shrimp dish.

Sundried Tomato and Shrimp Pasta

Ingredients:
  • 12 oz thin spaghetti (or use whatever pasta you like)
  • 1 lb shrimp, peeled and deveined (mine also were tail off)
  • salt and pepper
  • olive oil
  • 1 shallot, minced (this can be omitted or you can use another kind of onion)
  • 3 cloves garlic, minced
  • 1 tbs tomato paste
  • 1 tbs butter
  • 1 tbs flour
  • 1 to 2 cups chicken broth (or seafood, or veggie)
  • 1 lemon, juiced
  • 1/2 cup heavy cream
  • 1/2 cup sundried tomatoes, chopped (I used the kind in oil)
  • 1/2 cup feta crumbles

Directions:
Cook pasta according to package directions.  Meanwhile, toss shrimp with olive oil and salt and pepper.  Saute over medium heat for 5 minutes or until shrimp is cooked through.  Remove shrimp and add shallots and garlic.  Let cook 1 minute, then add butter.  Saute 1 more minute then add tomato paste and saute a few more minutes.  Add flour and stir well.  Cook for 2 minutes then add broth.  Add lemon juice and sundried tomatoes and mix well.  Reduce heat to low and stir in cream until completely combined. Remove from heat and mix well with pasta.  Plate and top with crumbled feta.
Enjoy!

May 19, 2016

We Made Room For Dessert 26 - Glazed Donut Bread Pudding

This. Is. DELICIOUS!  Warning, this is not diet friendly and may have a bazillion calories.  But when we make room for dessert, we definitely make room.  This bread pudding is amazing.  It is so easy, and can easily be doubled for a bigger group. Try it, try it, try it!

Glazed Donut Bread Pudding

Ingredients:

  • 6 glazed donuts (I used Krispy Kreme, that is what I recommend, but I bet any glazed donut that's your favorite will be yummy)
  • 1/2 cup raisins (I soak mine in water then drain 30 minutes before) - this is optional
  • 2 eggs
  • 3/4 cup heavy cream
  • 1/2 cup milk
  • 1 tbs cinnamon
  • 1 tsp vanilla extract
  • dash of salt
  • ***other optional additions could be pecans or walnuts, and maybe diced apple.  Just add when you would add raisins



Directions:
Preheat oven to 350.
Mix together eggs, cream, milk, cinnamon, vanilla, and salt.  Beat together well.  Cut each donut in to 6 pieces.  Put pieces in custard, making sure each piece gets soaked with custard.  Stir in raisins and let sit for 10 minutes.  Grease a 9X9 baking dish with nonstick spray.  Pour in bread pudding.  Bake for 45 minutes.  Eat plain, or serve with vanilla ice cream or whipped cream or chocolate sauce.
Enjoy!