Chicken Schwarma

Matt wanted to cook dinner last week but we had no ideas.  So Rachael Ray had to do the thinking.  We flipped through the cookbook until we found something delicious.  And this was it.  So we cooked TOGETHER and had a great meal.  However, be warned, that when we tasted the food individually we were not impressed.  Together, it was AMAZING.  I was sad when the leftovers ran out and we had to eat something different two days later. 

Don't get overwhelmed by the amount of ingredients. Just get everything out before you start and you will be fine. Read the directions and mix stuff together before you actually start assembling the food.
Here's what we needed:

• 1 tablespoon coriander
• 1 tablespoon cumin (we definitely used more)
• 1 tablespoon ground cardamom (we used NONE because it is so expensive)
• 1 tablespoon chili powder (yes, I use this spice)
• 1 teaspoon smoked sweet paprika (we probably used more)
• 1 tablespoon grill seasoning, such as McCormick brand Montreal Steak Seasoning (we forgot this)
• 1 lemon
• 6 tablespoons extra virgin olive oil (EVOO), plus some for drizzling
• 1 large clove garlic, peeled (or the minced stuff we keep in the fridge)
• 4 pieces boneless, skinless chicken breast or 12 chicken tenders
• 1 red bell pepper, seeded and sliced
• 1 yellow bell pepper, seeded and sliced
• 1 large red onion, sliced
• 1/4 cup store-bought sesame tahini paste, available in the refrigerated case near the hummus at the grocery store (ours is near the Greek stuff and not refrigerated, should I be worried? Nah.)
• 1 1/2-2 cups plain Greek yogurt
• An extra 1/2 teaspoon cumin (or more)
• Salt
• 8 pita breads
• 1 cup flat leaf parsley tops (we always forget this part)
• 1/2 cup hot banana pepper rings (we always forget this part)

Here's what we did:

1. Pre-heat grill pan or outdoor grill to medium-high to high heat. We broiled them
2. Combine spices, then mix with the juice of 1/2 lemon and 1/4 cup EVOO on a shallow plate or in a bowl. Grate garlic into the EVOO. Add chicken and turn in spices and let stand for 15 minutes. 
3. Grill chicken until marked and cooked through, 12 minutes for breasts, 8-10 minutes for tenders.
4. While chicken is cooking, heat 2 tablespoons EVOO, two turns of the pan, in a skillet over medium-high heat. Add peppers and onion and toss until they become tender, 10 minutes.
5. In a small bowl, combine the juice from the remaining 1/2 lemon with tahini, yogurt, 1/2 teaspoon cumin and a drizzle of EVOO and salt, to taste. Thin with a little water until spoonable. 
6. Char pita breads. 
7. Fill pita with chopped or sliced chicken, peppers, onion, parsley leaves and hot pepper rings and top with tahini sauce. We added the tahini sauce to the yogurt stuff.  Maybe that's why it tasted a little weird.  But again, as a whole mouthful, it was DELICIOUS!
   
   5 STARS! 

The Great Cake Debate

To use a box mix or to make it from scratch?  I have struggled with this question for a few months - since I really got into baking.  I don't want to be judgy, but I do judge box cakes as really easy and not enough effort.  But then I screw up so many cakes because of the chemistry of them that I have to come a conclusion on this debate, with the help of two friends, Julie & Tricia.  We were baking cupcakes and I opened the floor to this discussion.  One of them said that as long as it doesn't taste like a box cake, who cares!  I agree completely.  And who knows, maybe I will revisit this again in the future when I have more confidence with the chemistry side of cooking.

Which brings me to the second part - how to modify the box cake to my liking.  I have a few different ideas that I have swiped off the web.

1. From Kevin & Amanda - Amanda's Best Chocolate Cake EVER.  Matt made this for my birthday a few years ago and it was delicious! I love it because it is Devil's Food Cake, sour cream, & jell-o pudding.  It was so very moist.
   
2. Then there is Lizzy from Your Cup of Cake.  She makes every variety of cupcake she can think of, so the list just keeps growing.  Most of her cakes start with Devil's Food cake mix and then she always modifies the liquids and add-ins.  Some of my favorites have been Nutella, Oreo, and Andes Mint.  I have tried more of her recipes than anyone else.  

After eating that many cupcakes I think I have a pretty good idea of what I like the most in my cakes.  So I am creating my master recipe for chocolate cake.

Ingredients:

• Devil’s Food Cake Mix
• 3 eggs
• ½ cup oil
• ¼ cup milk
• ½ cup water
• 1 teaspoon vanilla 
• 1 cup sour cream

 This recipe has given me the best cake.  It also gets better with age.  It becomes more dense (which I cannot imagine being actually possible).  I love it and could eat it all day long - if it wouldn't make me ridiculously obese.  Just saying.

Easy Pancakes from Scratch

We ran out of bisquick at some point last year, or maybe the year before, and I needed a recipe.  Hence the web found one for me. 

Here is what I needed:

• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 3 tablespoons white sugar
• 1 1/4 cups milk
• 3 tablespoons butter, melted
• vanilla & nutmeg (or syrup)

Here is what I did:

1. Mix the dry
2. Add the wet
3. Then make pancakes

I like this recipe (duh or I wouldn't have shared it).  It is easy and quick.  BUT it doesn't make very many pancakes.  I make bigger pancakes (no silver dollars here) and this morning this recipe made 8 pancakes.  Now that was more than enough for 3 adults (females) and a toddler.  However, when my husband is around I need to make more.  Just an FYI.

Puppy Chow (not for dogs)

I love salty. I love sweet. I love chocolate. I love it most when they are all mixed together. Puppy Chow is all of the above. So I found a recipe on Savory Sweet Life.
Made it. Loved it. Ate it all. (I know so very shocking!)

Here's what I needed:

• 9 cups Combination of Corn, Rice, and Wheat Cereal squares (Chex)
• 1 cup chocolate chips
• 1/2 cup creamy peanut butter
• 1/4 cup butter
• 2 teaspoon vanilla
• 1 1/2 cups powdered sugar
• 2 1-gallon ziplock bags 

Here's what I did:

1. Place cereal in a large bowl and set aside.
2. In a medium microwavable bowl, add chocolate chips, peanut butter and butter. Microwave on High for 1 minute and stir. Microwave 30 seconds longer and stir mixture until smooth.
3. Stir in vanilla.
4. Pour sauce over cereal and stir until evenly coated.
5. Spoon half of the mixture in each 1-gallon resealable ziplock bag.
6. Add 3/4 cup powdered sugar to each bag, and seal. Shake the bag until everything is coated.
7. Spread on waxed/parchment paper to cool. Store in airtight container in refrigerator.