p. 208: Breakfast Burrito

I first want to apologize for this picture. I thought the cheapy plastic plate I ate this on would photograph a little better. It didn’t so I had to try to beautify it with a little Photoshop-age.

Anyway! The potato in the filling for this is the genius shortcut of frozen french fries thawed in the microwave, diced, then browned in a skillet with your-choice-of-meat (breakfast sausage at our house), diced onion and eggs. These were super filling! One burrito for breakfast and I was set until dinner!

p. 230: Grilled Peach & Blueberry Pie

Grilled pie? Yes, grilled pie! If you’ve ever made a “rustic tart” (which I haven’t) you’ve made a pie suitable for grilling. Just put it all on a heavy-duty foil tray instead of a baking sheet, cooked over indirect heat in a covered grill for 30 minutes and you’ve just grilled pie! What a thing of beauty…if I do say so myself!

p. 195: Shrimp Foo-Yung

I have to say, I was skeptical of this dish. I don’t think I’ve had it since I was in Junior High sitting in the back of the room at one of my mom’s Chinese cooking classes. Maybe it’s because I didn’t think Egg Foo-Yung was even an authentic Chinese dish. One Google search, however, and I was proven wrong. 

Instead of individual patties like you would get in a restaurant, this was one big one cut into 4 wedges. Kind of like a Chinese fritatta. In my case it was REALLY like a fritatta because instead of flipping the big egg patty like the recipe says, I cheated and put the skillet under the broiler for a few minutes. There was no way in you-know-what that the patty was going to stay whole if I attempted flipping it.

Mike also really liked it! He even asked how I made the gravy. My answer: “I opened a can of chicken gravy, heated it up in a pot and added a little soy sauce.” Sorry, Mom. I know it’s now how it’s really done but…Sam told me to do it!

p. 241: Peach & Raspberry Cobbler

I made this dessert as post-parade fare last night. My second dessert cooked from this book.  Forgot to get ice cream or whipped cream. That didn’t stop me from eating 2 servings, though!

Recipe:
2  16-oz cans peaches in heavy syrup (I never said this was lo-cal)
1  10-oz. bag frozen raspberries
1  box yellow cake mix
1  stick butter, melted

Preheat oven to 350. Pour peaches with their syrup, into the bottom of a 9 x 13-inch pan. Scatter the reaspberries on top of peaches. Dump the cake mix into a bowl and pour the melted butter over the top. Stir this together the best you can and blob it on top of the fruit. Bake for 40 minutes or until the cake is cooked and lightly browned in spots.

p. 39: Pesto Garlic Bread

“Really, does this need any kind of introduction?” -Sam the Cooking Guy

p. 66: Asian Wings

Mmmm! Chicken wings marinated in soy sauce & brown sugar then broiled for 10-12 minutes/side. Sam has the time-saving tip of using frozen chicken wings but I’d rather buy fresh so I can cut them into sections using my big cleaver!

p. 244: World’s Best Dessert Waffle

Well, I would have to say this IS the World Best Dessert Waffle since it’s the ONLY dessert waffle I’ve had.  Audrey really liked it, too. She even put nuts on hers and didn’t complain about having to cut the waffle with her fork! Ingredients (in order of assembly): frozen waffle (toasted), ice cream, maple syrup, peanuts, powdered sugar. Mmmmm. Sorry for the blurry photo. I would retake it but my subject has been eaten.