September 5th, 2010
Today is going to be fun! It is my mother’s birthday! and my friend, Aaron’s! Happy Birthday!
Aaron wanted to bake all day! So, that is what we are going to do! We will try to keep you updated on what we are making… honestly, I’m not quite sure yet…
So that we would have something for breakfast I made the Pastry Queen’s Jailhouse Potato Cinnamon Rolls for my first Pastry Queen Project. Having only made Chef Mark’s Southern Comfort Apple Pie, I was excited to start baking my way through the cookbook.
Overall, they were good but I was not blown away. Like many others, I found the dough to be very soft and difficult to work with. The potatoes retain so much moisture that the dough flops all over the place. I think it may be helpful to use older mashed potatoes, like with gnocchi, so that some of the water will have evaporated. I do not mind if something doesn’t look pretty as long as it tastes good but I was not completely sold on these. I wanted a heavier dough and much more cinnamon.
Make sure you check out Katy’s blog for the recipe and the Project Pastry Queen blogroll to see how others fared.
Also, check back here through out the day to see our bakefest creations!
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May 16th, 2010
well, I’m finished with year two of law school! yea! celebrate! It has been a few days now since my last exam… I’m down in NC visiting my family before I start my job next week!
I’m slowly getting back my desire to cook but until then… I give you another Culinary Mad Lib dish. Rachana suggested pineapple, chicken and cinnamon, which led to the creation of Pineapple Upside Down Chicken. I loved it!
The one with cornbread was my favorite. However, it needs some tweeking to perfect it. Even though the chicken was cut thin, it did not cook as quickly as the cornbread/rice, which made it a little on the dry-side. Next time, I would cook the chicken for about 15-20 minutes and then top it with the cornbread/rice before finishing the baking. Also, adding a little of the marinade would make a little more sauce. Thanks Rachana for the inspiration!
Pineapple Upside Down Chicken
Southern-style Chicken
1 chicken breast, cut into two think slices
1 teaspoon cajun seasoning
1/2 teaspoon cinnamon
1 tablespoon olive oil
1/2 batch of corn bread (I didn’t have corn/thyme but it would have probably worked!)
2 pineapple rings
2 teaspoons brown sugar
1. Marinade the chicken overnight with the cajun seasoning, cinnamon, and olive oil.
2. Grease two cup ramekins.
3. Place a pineapple ring in the bottom of the ramekins.
4. Sprinkle teaspoon brown sugar over the pineapple.
5. Place on of the chicken breast on top of the brown sugar.
6. Fill the rest of the ramekin with cornbread batter.
7. Bake at 350 for about 30 minutes until the chicken is cooked through.
8. Let cool for about 5 minutes and then flip onto a plate. Enjoy!
Indian-style Chicken
1 chicken breast
1 teaspoon curry seasoning
1/2 teaspoon cinnamon
1 tablespoon olive oil
1 cup rice (with a little chopped onions)
2 pineapple rings
2 teaspoons brown sugar
1. Marinade the chicken overnight with the curry seasoning, cinnamon, and olive oil.
2. Grease two cup ramekins.
3. Place a pineapple ring in the bottom of the ramekins.
4. Sprinkle teaspoon brown sugar over the pineapple.
5. Place on of the chicken breast on top of the brown sugar.
6. Fill the rest of the ramekin with rice.
7. Bake at 350 for about 30 minutes until the chicken is cooked through.
8. Let cool for about 5 minutes and then flip onto a plate. Enjoy!
Filed under Bread, Culinary Mad Libs, Flour | Comment (1)
