Vanilla Bean Whipped Sweet Potatoes

Vanilla Bean Whipped Sweet Potatoes2

Remember my post last year for when I made Roasted Red Pepper Hummus, where I mentioned that I bought myself a Ninja Blender?

Well, my Ninja went to Ninja Blender Heaven guys. At least, the pitcher and the lid did. Fortunately the actual base/machine part is fine.

Yeah, there’s a story to this one too.

We had ourselves a regular homicide here. Murder in the first degree…. by a dish washer.

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Before you guys call me an idiot, in my defense let me just say that I’d always been able to wash the pitcher and lid of my Ninja in our previous dish washer without any issues whatsoever. I wouldn’t say that they’re made of plastic, it felt much thicker than that and not the kind of thing that would easily melt or be destroyed in a dish washer.

But  the dish washer in our new place is much newer than the old one and I guess that means that they get a LOT more hotter.

You can tell where this story is going. I washed the pitcher and the lid in the dish washer and when I opened the door to take them out and put them away, I saw the ridge of the pitcher and the grooves of the lid had been melted so that they were…wavy.  Also, unusable.

I wasn’t a very happy camper.

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The good thing about these kinds of appliances is that it’s actually possible to purchase separate pieces of the whole thing. I went on the Ninja website and it turns out another pitcher won’t put be back anymore than about 40-50 bucks (plus shipping). This was significantly less than what I paid for the machine as a whole, so that was a huge relief to me.

Still, it didn’t solve a new problem that I had. I wanted to make scratch sweet potatoes and for the particular recipe I wanted to use, I had planned on using my blender. Yet another setback. But as with my Chicken and Biscuits snafu, I just diverted to plan B and decided to use my hand mixer. The potatoes probably wouldn’t be quite as smooth as they could be if they’d been pureed in a Ninja, but whatevs. Personally, I’m fine with a few lumps in my spuds.

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Okay, so I know this one may sound….weird.

Vanilla bean with sweet potato; at the least it sounds like something you’d eat with dessert, right?

Except, no. It isn’t really. I was even somewhat surprised myself at how well the vanilla works with the sparse other seasonings here to make this really work well for a savory side dish. There IS an obvious sweetness, but there’s still a pretty good balance with the salt, pepper and onion powder. This dish was RIDICULOUSLY easy to do, it just required a little bit more time for me to get the sweet potatoes to the consistency I wanted them at using my hand mixer. If you guys have a heavy duty blender like a Ninja or a food processor, I’d definitely recommend using it in lieu of the hand mixer if for nothing else, to be able to spar the strain on your wrists.

But regardless of whatever way you prepare them, I think you’ll like how these turn out.

Happy Fiesta Friday #105 where I’ll be linking this post up to. The party this week is co-hosted by Lily @ Little Sweet Baker andJulianna @ Foodie On Board.

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Vanilla Bean Whipped Sweet Potatoes


Recipe Adapted from Food and Wine

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Ingredients

  • 4 pounds medium sweet potatoes
  • 1 cup heavy cream
  • 4 tablespoons unsalted butter
  • 1/2 vanilla bean, slit lengthwise, seeds scraped
  • Onion powder
  • Kosher salt and freshly ground pepper

Directions

Preheat the oven to 400°. Poke the sweet potatoes several times with a fork and bake for about 35 minutes, or until tender. Let cool slightly, then peel and transfer them to a standing mixer or to a large bowl.

In a small saucepan, combine the cream with the butter and the vanilla bean and seeds. Bring to a simmer. Remove the vanilla bean.

With the stand mixer (or hand held mixer) running, carefully pour the vanilla cream into the sweet potatoes and beat with the paddle attachment (or the beaters on the handheld mixer) until smooth. Season the sweet potatoes with onion powder, salt and pepper, transfer to a bowl and serve.

Sweet Tea Broiled Chicken

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You guys wanna know one of my favorite things about visiting the South? They have an immense appreciation and respect for sweet tea there.

You can get it in gas stations. You can order it in restaurants. They don’t look at you like you’re cray-cray when you ask for it with no ice.

It’s not like that up here in the North.

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The ‘sweet tea’ they sell in gas stations and grocery stores here isn’t real sweet tea. It’s not. I’ve been to the South. I know the difference.

Here, when I ask the waitress in a restaurant if they serve sweet tea, she gives me this blank stare and says something along the lines of, “Oh,um…we’ve have Lipton’s Lemon Iced Tea, but it’s not really sweetened.”

And then I just order water.

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Don’t judge me, but the closest thing I can get to Southern sweet tea here is the stuff that they sell at McDonalds. It sure isn’t the real thing, but it’s better than the lemon Lipton tea most other joints serve. They do throw me major shade when I ask for no ice, though.

It’s as if they have a problem with someone who’s caught onto their little trick of filling the cup to the brim with ice so that they can skimp on the amount of tea they actually TRY to give.

Nope, nope Buttercup. I’m onto your game.

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I was sitting at home one day really missing Southern sweet tea when I suddenly thought of how interesting it would be to try and cook with it. The way I saw it, a savory dish could really provide a wonderful counter to the sweetness of the tea with the right blend of spices- and the right protein, of course.

Since we are talking about a Southern drink, I thought I’d go with one of the main proteins that’s used in Southern cooking (also my go-to for affordability and ease): the chicken breast.

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I’ve heard of sweet tea brined chicken that’s then deep fried, but for my rendition I thought that I would keep things here healthier and put my broiler to use instead. Plus, I think that this here marinade I’ve put together is pretty tasty all on it’s own without needing the addition of a greasy, crunchy skin coating.

Not to knock fried chicken, though. Fried chicken is always a winner. But this is too. Trust me.

I love when one of my harebrained ideas for the blog actually  pays off, and this is really one of them. Broiling the meat here was just such a good move; soaking it in the tea then placing it underneath the heat of the broiler creates a thin, but slightly crisp, golden sweetened crust on the outside that opens to tender and moist white meat on the inside. Then of course, there’s the charred edges that have that perfect contrast of flavor that ‘almost’ fools you into thinking the meat was grilled.

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If you do decide to make this dish (and c’mon, why wouldn’t you?) then don’t skip the step of step of setting aside the extra cup or so of marinade to make the sauce later on. Because the sweet tea sauce really is the star here. When I ate this dish for dinner, I drizzled some over my vegetables and was a VERY happy camper that night.

Maybe I should start bottling and selling it.

I didn’t make it to last week’s Fiesta Friday and even though I’m late this time around, I’ll still be there for Fiesta Friday #64 this week. Thanks to Angie for hosting, and Ginger@Ginger & Bread and Loretta@Safari Of The Mind.

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Sweet Tea Broiled Chicken

Recipe Courtesy of Jess@CookingisMySport

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Ingredients

  • 3 family sized tea bags (like Lipton Cold Brew)
  • 8-9 cups water
  • 1/2 cup light brown sugar
  • 4 cloves garlic, minced
  • 1 bay leaf
  • 1 tsp. black pepper
  • 1 tsp. Garlic powder
  • 1 tsp. onion powder
  • 1 tsp. salt
  • 1 cinnamon stick
  • 1/4 cup orange juice
  • 5 lb. boneless, skinless chicken breasts

 Directions

1. Place water in heavy pot and bring to a boil.

2. Remove from heat, then place tea bags in pot and allow to steep for about 20 minutes.

3. Add next 9 ingredients and place back over medium heat, allowing to come to a simmer for about 10-15 minutes to allow sugars to dissolve and flavors to combine. Remove from heat and completely cool. Set aside about 1 cup of the marinade to use for later.

4. Divide the chicken breasts between two gallon size plastic bags. Pour even amounts of the remaining marinade over chicken, seal bags and refrigerate overnight or at least one hour.

5. Preheat broiler and spray broiler pan well. Broil chicken until inner temperature reaches 160-165 degrees and outside is browned and slightly charred.

6. While chicken is cooking, pour the reserved unused marinade into a small saucepan and place over the stove over medium-high heat. Allow to reduce and thicken until it makes a sauce to desired consistency. Serve over chicken.

Sally Lunn Bread

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I wonder just how exactly a person gets a food, dish or meal named after him or her.

I only bring up the subject because I think that it would be pretty cool. I mean, if there’s anything that’s stood the test of time, it’s food. It’s not going anywhere. People have always got to eat. So even if you don’t have any children to pass on your name to, if you have a food named in your honor that turns out to be pretty good, then you’ve got a good chance of standing the test of time so to speak, right?

Sure enough, I know of several famous foods with people’s names in them that have been around for a while. I also just Googled some. Cause why not?

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According to Wikipedia (which y’know, is SUCH a reliable source, winkwink)General Tso Chicken was apparently named after a famous Chinese general during the Qing Dynasty from the Hunan province. Although apparently, the people from the actual place have never heard of it, and the real General Tso couldn’t have eaten it the way it’s prepared now anyway.

I bet you thought that the Caesar salad was named after the famous Roman emperor, right? WRONG! It actually got it’s name from a chef called Caesar Cardini from Mexico who came up with the salad  when the few basic ingredients were all that he had on hand.

Graham Crackers were first brought about by a Presbyterian minister named Sylvester Graham. He got the ‘brilliant’ idea in his head that coarsely ground wheat flour biscuits would subdue sexual urges. No comment on what I think about that.

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The Margarita drink was brought about by a Dallas socialite named Margaret Sames who put together the flavor combinations while on a vacation in Mexico. I can’t personally say that I think she was successful as Margaritas really aren’t my thing, but no one asked me so moving on.

Salisbury Steak came from an American surgeon during the civil war that believed that vegetables and starches were health hazards; so he came up with the idea of mixing ground beef up with onions and prescribing it 3 times a day with hot water in order to flush out toxins.

The legend of Beef Welllington originated with the winning of the Battle of Waterloo by Duke of Wellington, Arthur Wellesley. The Duke’s chef made him the pastry wrapped beef in the shape of a Wellington boot.

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Then there’s Sally Lunn Bread. This tradition got started with a young Huguenot refugee from France named Solange Lyon who immigrated to Bath in 1680 and found work in a bakery in Lilliput Alley. Solange eventually became famous for a delicious brioche style bread she would make, and as its fame spread, her name gradually took on the name Sally Lunn. Thus, the Sally Lunn bread was sensationalized.  It eventually made its way across the pond and into Southern cooking, which is how my grandma came to hear of it and make it as a breakfast bread for her daughters smeared with butter and jam.

This is one of my family’s favorite breads for me to make. It’s thick, spongy, chewy and slightly sweet. We eat it all on it’s own as a side for dinner but I think it would also make an excellent base for French Toast or stratas. Plus, it has a really cool name.

By the way, this post just begs the question: what do I have to do to get  someone to name a food after me?

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Sally Lunn Bread

  • Servings: 8-10
  • Time: 2
  • Print

Recipe Courtesy of Southern Living Magazine

Ingredients

  • 1 cup warm milk (100°-110°)
  • 2. Stir
  • 1 (1/4 oz.) envelope active dry yeast
  • 1 tsp sugar
  • 4 cups all purpose flour
  • 1/4 to 1/2 cup sugar
  • 1 tsp table salt
  • 3 large eggs, lightly beaten
  • 1/2 cup warm water (100°-110°)
  • 1/2 tsp baking soda
  • 1/2 cup butter, melted

Directions

1. Stir together first 3 ingredients in a 2-cup glass measuring cup and let stand 10 minutes, until yeast is proofed.

2. Stir together flour and next 2 ingredients in a large bowl. Stir in eggs until well blended. (Dough will look shaggy).

3. Stir together warm water and baking soda. Stir yeast mixture , soda mixture and melted butter into flour mixture until well blended.

4. Spoon batter into a well greased 10-inch (14 cup) tube pan, or split equally between 2 well greased loaf pans. Cover with plastic wrap, and let rise in a warm place (80°-85°), 45 minutes to 1 hour or until doubled in bulk.

5. Preheat oven to 400°. Carefully place pan(s) in oven. Don’t agitate the dough. Bake for 25-30 minutes, until a wooden stick inserted in center comes out clean and when internal temperature reaches 190°.

6.Wait ten minutes, then remove to a wire rack. Wait 30 minutes before slicing.

Lime-Glazed Chicken

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Hey guys!I’m back from my little blogging break I took after completing the 12 Days of Christmas series.It was a blast nd I feel super proud and accomplished that I actually pulled it off, but I did need a few days to recoup and recover from 12 straight days of posting.

Once again, thanks to all of you who followed along, liked or commented on all those posts. If you missed some or all of it, well, the posts are still there. Feel free to look back over the past few days and get caught up. I’m sure not all of us are in sugar comas yet, right? No reason why you can’t get some before the new year starts.

Speaking of which- it IS almost New Years Eve isn’t it? How is it 2015 ALREADY? If you figure it out, let me know because I swear we just started 2014.

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Anyone have any great plans for tomorrow night that I should know about? Me, you ask? Heh.

Guys, I’m the last person you want to ask about how to spend a New Years Eve. I’ve told you before, I’m a complete and total introvert. That’s the polite way of saying that I’m kinda boring. The not-so-polite way of saying it is to just straight up admit that not only am I kinda boring, I’m also kinda lame- when it comes to ‘partying’ stuff anyway.

Let the track of my New Years Eve nights speak for itself:

One year, I went to bed at ten, and slept straight through the whole thing, not getting up until eight the next morning.

Another, me and my mom spent NYEwatching one of those half hour long infomercials selling a 1970’s soul collection on CD. The New Year rung in with us singing along to Donna Summer and The Emotions. (But to our credit, we still didn’t buy the CD set)

I spent one year watching an ER marathon and binge eating saltine crackers  (don’t ask, I just got a craving for them).

And last year, all of us here spent New Years Eve in the living room having a Disney karaoke marathon. Enough said about that.

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This year? Well, it’ll probably involve me and a sofa, I’ll tell you that much.

Please tell me you guys will be doing something more interesting than all of that.

On second thought, no don’t tell me that. Just say you won’t be doing anything interesting for NYE either- I’ll feel better about my boring, uneventful self that way.

I’ve had this recipe swimming around in the blog folder of my computer for a while now- I just kept forgetting to put it up (to be honest, I’m not too crazy about how these pictures turned out in retrospect, but oh well). It’s another simple, quick and pretty healthy chicken dish that I use for my family when I buy bulk chicken breast packages from the grocery store to last us through the week.

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This chicken reminds me of a dish I’d order in a Latin American-themed restaurant alongside some paella or arborrio rice. You could even slice or dice it up and throw it in a tortilla or on top of a salad for a full meal. I’ve done both with this chicken and it turned out great both times. The ingredients are simple, but the flavors still really pop. Give it a shot when you don’t have a lot of time on your hands and still want a great meal.

Seeya ‘next year’ guys 😉

Lime Glazed Chicken


Recipe Courtesy of Great American Recipes

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Ingredients

  • 4 boneless, skinless chicken breast halves (about 5 oz. each)
  • 1/4 cup honey mustard
  • 1 tbsp. finely grated lime zest
  • 1 tbsp. lime juice
  • 1 tbsp. honey
  • 1 tsp. minced garlic
  • 1/4 tsp salt
  • 1/4 tsp. black pepper

 Directions

1. Preheat oven to 350°F. Lightly spray an 11 x 7 inch baking dish with nonstick cooking spray.

2. Place the chicken in the prepared baking dish. Combine the mustard, lime zest, lime juice, honey, garlic, salt and pepper in a small bowl.

3. Brush half of the glaze over the chicken. Bake, brushing with the remaining glaze occasionally, until the chicken is cooked through and the juices run clear when pierced with a knife, 25-30 minutes. Serve.

Slow Cooker Pork Carnitas

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There are certain important, iconic historic events that when they happen, you’ll always remember exactly where you were.

I was very young both times around, but I remember where I was when President Bill Clinton was elected. Both times in 1992, and in 1996: my grandparent’s living room, watching TV with my grandpa.

Strangely enough, I remember where I was the day that O.J. Simpson was acquitted of the murder of his wife: again, my grandparents living room watching the verdict unfold on Geraldo Rivera.

I remember where I was on December 31st/January 1st, 1999 when everyone was holding their breath, thinking the world was going to end in the year 2000. I was at my other grandmother’s house in Detroit with my Dad and sisters and we all were laughing about it.

I remember where I was on September 11th, 2001; my 7th grade English class. My teacher had left in the middle of class for a few minutes, then come back into the room and without saying a word to us, just turned on the TV and switched to CNN. I still remember that first image I saw of the smoke billowing out from the World Trade Center, and not fully realizing what it was I was really seeing.

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I remember where I was when Hurricane Katrina struck New Orleans in 2005; I was visiting my Aunt in Atlanta and was horrified at the images and video footage the news was reporting, not just from the hurricane itself, but also from the aftermath. The first few weeks when I got back to high school, several of the student organizations I was apart of were collecting food, toiletries and clothe donations to send down there to help out.

I remember where I was when President Barack Obama was first elected; in 2008 me and Jas were in our dorm room, watching the election results on our tv through tears of joy and near disbelief. To date, that night is one of the best nights I’ve ever had in my life. (I remember where I was the night of his re-election in 2012 too, but that night in 2008 will always and forever be particularly special to me)

I remember where I was when I found out that Michael Jackson died in 2009. I was in the kitchen cooking and my Mom came in and told me that the story was trending on the internet. I refused to believe it for a really long time. When it finally was confirmed as true, I felt an unexpected sadness and depression that lingered with me for a few days.

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Right up there with all those super duper important, iconic historical events I’ve lived to see, I’m gonna go ahead and add another to that list.

I’ll always remember where I was the day that I first made pork carnitas. It was a sunny Sunday afternoon. I was in the kitchen, while my mom and sister Ashley were watching the tv show The Blacklist in the living room.

Yep. This recipe is that important and life-changing to me.

You have to understand, I’ve never done this before. I didn’t even really know what I was doing, I just knew that carnitas was something I’d always wanted to make for myself.

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So when my grocery store finally put their pork butt (shoulder)on sale, I just went out and bought one of those bad boys, along with some basic ingredients that I knew were traditionally used in making carnitas.

The first good sign was the smell coming out of my slow cooker when I woke up on Sunday morning after letting the shoulder do it’s thing overnight. It was friggin glorious, people. I went in the kitchen and pressed my face up against the glass lid like a kid looking through the glass of a candy store, trying to see what ind of magic was going on in that crockpot that smelled so delicious. The steam and heat had created too many bubbles for me to see unfortunately, so I had to exercise an INCREDIBLE amount of self-restraint from yanking off the lid and let it keep cooking for another few hours. I wasn’t taking any chances. I wanted to make sure I had that type of pork that’s been cooked to low and slow perfection. It needed to practically melt off the bone with little to no force or resistance.

Kinda like the way I get after watching “The Avengers” and seeing Chris Hemsworth’s arms and Chris Evans work a punching bag.

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Good things come to those who wait. I found that out when I finally couldn’t take it anymore and lifted my crockpot lid. The steam from the pork hit me in the face. It was like, the best kiss I ever had

Okay, maybe not the best kiss I ever had. But pretty darn close. I wanted to break out in Snoopy dances when I took a fork and pierced the meat. I didn’t even have to pull, guys. I just touched it. And it FELL off the bone. Fell, I tell you. If I thought it couldn’t get any better, I was wrong. Because a few minutes underneath the broiler elevates these carnitas from mere mortal (albeit delicious) viddles, to the Food of the Gods.

Moist, fork-tender pork that literally melts in your mouth. A hint of crusty caramelization. This is living.

Something this simple to make really shouldn’t taste this good. It just shouldn’t. It almost feels like I’m cheating. Life’s not a fairy tale like that, am I right?!

So why did this dish turn out SO GOOOOOOOOD?!

I’m going to the Fiesta Friday #43, hosted by Angie@TheNoviceGardener and co-hosted this week by  Tracy @Scratch It and Stephanie @The Cozy Cook. I’ll also be bringing these carnitas. See you there…

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Slow Cooker Pork Carnitas

Recipe by Jessica@Cooking Is My Sport

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Ingredients

  • 4-6 lbs. pork shoulder, slightly trimmed of excess fat
  • 1 tbsp. garlic salt
  • 1 tsp. chili powder
  • 2 tsp dried oregano
  • 1 tsp. dried basil
  • 1 tsp. Cumin
  • 1/2 tsp ground coriander
  • 1 1/2 tsp brown sugar
  • 1 tsp. sweet paprika
  • 2 oranges, sliced in half
  • 1 lime, sliced in half

Directions

1. Combine garlic salt, chili powder, dried oregano, dried basil, cumin, ground coriander, brown sugar, and sweet paprika.

2. Rub the spice mixture evenly over the pork. Place pork in the bottom of a slow cooker (minimum of 6 quarts)*

3. Squeeze the juice from the oranges and limes over the pork. Place rinds pulp side down in slow cooker over the meat.

4. Cover and cook on low for 10-12 hours, or until pork is tender and falling off the bone. Use a fork to pull away from bone and discard it.

5. Preheat oven broiler. Line a half sheet pan with parchment paper and arrange pork in a single layer. Place underneath broiler until tips of pork are browned and slightly crisp, about 3-5 minutes. (Don’t walk away from it. Keep an eye on meat to make sure it doesn’t burn or become overly browned).

6. Serve finished pork in corn/flour tortillas, or over rice.

*I had to use 2 slow cookers too cook a 6lb. pork shoulder that I ended up cutting in half, so keep that in mind when buying your meat.

Chewy Jumbo Chocolate Chip Cookies

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So, I know I haven’t posted anything since last week. That’s pretty lame, especially since I try to put out 2 posts within a seven day period. I had two smokin hot posts with smokin hot recipes ready to share with you all on Tuesday and on Friday.

But it didn’t happen.

Don’t be mad at me. It wasn’t my fault. I’m as ticked off about it as you. The truth is, I didn’t post because I literally didn’t have access to a steady internet connection for 5 days.

You guys want to hear a good story? Cause I’ve got one.

We’ve had the same cable and internet provider for about 5 years. We’ll call them “C”. We never really liked C. Nobody really likes C. Their customer service is sloppy, unprofessional and all around crap. The equipment they stuck us with is almost always out of date and malfunctioning.   But the price has always been right (i.e. affordable), so we put up with C’s crap and went with their service anyway.

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Until Monday- when suddenly out of the blue, our cable and internet was completely cut out. After resetting routers, cable boxes, unplugging and re-plugging all the plugs, we finally braved the terror’s that s C’s customer service line and called to try and find out what is wrong. What we received for our efforts was an automated voice message system informing us that they were aware of an outage of cable & internet in our entire apartment building, they had technicians working on it and power should be restored at 2:00 pm.

2:00 pm came. No restoration. We called and got the same message- except this time, they said the power would be restored at 5:00 pm.

5:00 pm comes. No restoration. We called. Got the same message- but now, it wouldn’t be until 9:00 pm.

9:00 pm rolls around. Do I really need to continue here or can you guess what they said next?

Eventually, technician from C shows up later the following day,does some poking around and determines that the cord that connects C cable and internet to not just us, but our entire apartment building has been cut.

Seriously. Someone cut the cord. My first thought was: Who DOES that?! My second one was: When do I get my Internet back?

We made an appointment with C for Wednesday to come and fix the cord and restore the cable and Internet. Not only did no one should up, but when I called to complain they informed me that someone had gone ahead and canceled the entire appointment and the soonest they could come out now was Friday. I thought that this was more than enough to get me heated, but oh no. There was more to come. C calls us the next morning and says that they will now be unable to come at all to fix the cable and internet. Why?

Because they’ve been completely banned from our apartment complex by the landlord.

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Not kidding guys. C is no longer allowed to service anyone living in our building, or even so much as step foot on the premises of our apartment complex. This was a decision made without the notification or knowledge of ANY of the tenants, mind you. We just had to find out the hard way. When we called him to find out why such a drastic action was taken we were told that it was because in spite of the expensive renovations that our building has underwent over the past year, C had refused to update their wiring system from outside, to inside like they were asked to by our landlord.

So he banned them completely. Two words: Cat. Fight.

But apart from all that, this also meant that not only would we be without cable or internet for yet ANOTHER day, we now had to research and shop around for an entirely new service provider, then hope, pray and wish that they could make it out sometime soon to get us set up. A few hours go by, and we settle on another provider. Let’s just call them “A”. A had a package that was very similar to what we had with C. Not only that, but they said they would be able to come out on Friday to get us set up. How’s that for service?

Friday comes. The A technician shows up- on time (which is more than anyone could ever say for C), and starts to get to work. You’d THINK this would be relatively simple fix. But no.  Not at all. Care to guess why?

Someone also cut the  existing “A” cord that’s supposed to provide cable and internet to the building. Still not kidding.

At this point, I told my older sister that this whole thing was a lost cause. The Gods were against our cause. They just didn’t want us to have cable and internet anymore. She told me to cheer up and have a little faith.

Well God Bless those A technicians. They arrived at our place around 11:00 a.m. Friday morning, and didn’t leave until 7:30 pm….when we FINALLY got our internet and cable back.

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After an ordeal like that, I need some kind of compensation- y’know, for the  pain, suffering and whatnot that 5 days without internet does to someone. And what better than recompense than chocolate chip cookies?

Do me a favor: hold out your hand, palm facing up. Measure the distance between the edge of your palm to about the middle knuckle of your thumb. That’s a pretty big space, right?

Well, that’s about how big these cookies are.

And they’re not just any chocolate chip cookies, guys. That won’t work here. I’m talking about the best chocolate chip cookies I’ve EVER made or had, and that’s not an exaggeration. They really are.  Apart from being ginormous, they’re also incredibly soft and chewy on the inside with just a hint of crunch at the rims. Which is how homemade chocolate chip cookies ought to be- anything else is an impostor. If you want crunchy chocolate chip cookies then go out and buy some Chips Ahoy.

This recipe says you can bake the cookies from 10-14 minutes, but listen: don’t go over 11. Just don’t do it. I took mine out at 10 minutes and thirty seconds. Yes, I most certainly did wait in front of the oven with my phone timer to count the seconds. That’s what it takes for perfect chocolate chip cookies.

Once they’ve cooled, store them in an air-tight container with a slice of bread- that will make sure they stay soft for days on end. Microwave for about 20 seconds on a napkin- they’ll practically melt in your mouth.

That’s it guys. I’ve got nothing else, besides heading over to the Fiesta Friday #42 super late to share these cookies, hosted by Angie@TheNoviceGardener and co-hosted this week by Tracy @Scratch It and Stephanie @The Cozy Cook.

How was YOUR week? As eventful as mine? I doubt it, but I’m willing to be surprised.

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Chewy Jumbo Chocolate Chip Cookies

Recipe Courtesy of Land O Lakes.com

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Ingredients

  • 4 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoo nsalt
  • 1 1/2 cups Butter, softened
  • 1 1/4 cups sugar
  • 1 1/4 cups firmly packed brown sugar
  • 2 Eggs
  • 1 tablespoon vanilla extract
  • 1 (12-ounce) package (2 cups)real semi-sweet chocolate chunks or chocolate chips

 

Directions

1. Combine flour, baking powder, baking soda and salt in bowl; set aside.

2. Combine butter, sugar and brown sugar in another bowl. Beat at medium speed, scraping bowl often, until creamy.

3. Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed.

4. Gradually add flour mixture, beating at low speed until well mixed. Stir in chocolate chunks.

5. Refrigerate dough for at least four hours, but preferably overnight.

6. Heat oven to 375°F.

7. Drop dough by 1/4 cupfuls, 2 inches apart, onto ungreased cookie sheets. Bake 10-14 minutes or until light golden brown. (Do not overbake.) Cool 1 minute on cookie sheets; remove to cooling rack.

Thai Marinated Chicken Skewers

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So I know I’ve mentioned before in my Shepherd’s Pie post that I would never, ever, ever EVER think about going to Culinary School or setting out to be some kind of professional chef in a restaurant. This is definitely still the case. I haven’t changed my mind. It’s not gonna happen.

Having said that, I am willing to say that I wouldn’t completely rule out having some kind of career role that has to do with food. In fact, I think I can visualize the perfect culinary career for me.

If there are any people reading this that work in the food industry and are looking to hire someone to do these duties, feel free to look over my conditions and shout me a holler if it sounds like a good fit.

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My ideal work space is a high rise studio loft in NYC with tall windows and high ceilings- this’ll give me plenty of ventilation and natural light.

I’m gonna need a Kenmore fully furnished kitchen with the latest appliances- and I mean the WORKS; two to three double wall ovens with advanced temperature control, one convection oven, both a flat top and standard grill, two French door refrigerators, a chest freezer, 3 Kenmore Elite dishwashers (because I hate washing dishes), 2 standing mixers, 2 food processors, a hand blender, 2 slow cookers, one deep fryer, and one panini press.

I need the pantry that comes on Master Chef or Iron Chef America- just to make sure I’ve got the ‘essentials’.

While they’re at it, Kenmore could also go ahead and furnish the cookware and dishes too- (just call it for promotional purposes).

And counter space. Lots and lots of counter space. If you could see what I’m working with in our apartment right now, you would definitely understand the desperation behind that request.

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I know, I know. All of that sounds really demanding. But it really wouldn’t go to waste, I swear. See, in my dream culinary job, I would go into work in this space every single day putting every single one of these tools to good use in simply recipe writing, testing and perfecting.

You’re scared of baking, and you need someone to bake a cake for your kid’s birthday? Tell me what they like, and I’ll make it for you.

You want someone to give a review of a cookbook? Send it over to me and I will make every single recipe and give my rating.

Are you a really bad cook and engaged to marry someone who’s used to good homemade eating? We’ll go over some of their favorite foods and I’ll teach you how to make them so that you guys don’t have to starve or order take out after you say ‘I do’.

I could also envision a community service aspect of that job where I would link up with the local homeless shelters or churches and organize a weekly night  where I can serve all the food I spent my ‘workday’ making to a number of people down on their luck who are in need of a good home cooked meal.

So yeah, that’s my dream job: a life where all I do is is cook simple, comfort food all day long, then give the food away to other people. And get paid to do it. That would be the life.

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Hey, it’s another chicken kabobs recipe. And I STILL chose not to make it on the grill like I was ‘supposed’ to. How about them apples.

As yummy as the Sambal Chicken Skewers I made a little while ago were, my family said that they thought these tasted even better. I think it’s the spices in the marinade that does it: I’m just a huge fan of curry powder and all of it’s subtle sweetness with just enough bite to pack a punch. In fact, I love it so much that I don’t even care that I have to scrub and scrub my counter tops super hard to get those dark yellow stains out when I accidentally spill some. And that’s saying something.

Don’t skip on making this peanut sauce. It’s just too good to miss out on. Plus, what else are you going to use to drizzle over the chicken and rice you’re going to eat this with? Nothing, that’s what. You can’t make Thai chicken without a peanut sauce. That’s just not the way the world works.

Whoa, I just remembered it was Fiesta Friday #41. Good thing I’ve got something to bring and share with all of you, huh? Thanks to Angie@TheNoviceGardener for hosting, and especially to Nancy @Feasting With Friends and  Loretta @Safari of the Mind for co-hosting. See you at the party!

 

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Thai Marinated Chicken Skewers


Recipe Adapted from Cooking Channel

Ingredients

  • 3 pounds skinless, boneless chicken breasts, cut into 1- inch cubes
  • 24 wooden skewers, soaked overnight in water

For the Marinade

  • 1/4 cup soy sauce
  • 3 tablespoons firmly packed dark brown sugar
  • 2 tablespoons fresh lime juice
  • 2 tablespoons oil
  • 1 tablespoon curry powder
  • 2 garlic cloves, minced
  • 1 teaspoon finely minced fresh ginger
  • 1/2 teaspoon ground cardamom

Peanut Coconut Sauce

  • One 13.5-ounce can coconut milk
  • 1/4 cup creamy peanut butter
  • 1/4 cup firmly packed dark brown sugar
  • 1 tablespoon soy sauce
  • 1 1/2 teaspoons red curry paste

Directions

1. Place the chicken in a medium bowl. Whisk all the marinade ingredients together in a separate bowl.

2. Pour the marinade over the chicken and massage the meat with your hands for 1 minute to coat the cubes well.

3. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour or as long as overnight.

4. Preheat oven to 350 degrees. Lay a piece of aluminum foil or parchment paper on 2 half sheet pans and place a baking rack on top of each. Spray racks with non-stick cooking spray.

5. Thread 4-5 pieces of chicken one each skewer, and arrange on top of baking racks. Bake in oven for 25-30 minutes, until chicken reaches inner temperature of  165 degrees.

6. While chicken is baking, prepare peanut sauce: Combine the coconut milk, peanut butter, brown sugar, soy sauce, and red curry paste in a saucepan and cook over medium heat for 3 minutes, stirring occasionally.

7. When chicken is done, brush finished sauce over chicken cubes, and serve.