Saturday, September 10, 2016

Crab Omelet/41 Recipes Down

Today's breakfast was from Awesome Recipes & Kitchen Shortcuts. I've never made an omelet before so this was my first one.


The crabmeat I bought was claw meat, and a few little chunks of it really caught Orion's attention.

What did I learn from this recipe? 
I've decided that omelets are too much work for me, because I am a lazy cook. That being said, while this was a good recipe, I'll just stick to making scrambled eggs with whatever toppings I want.

However, I think part of my problem was that I used too small of a pan. I should have used a larger one, which would have made the omelet mixture thinner and easier to work with.

I don't know that I'll really make this one again. The crabmeat seemed a little too rich for the eggs. Maybe less crab would have done the trick, because in hindsight, that 1/3 cup didn't seem like too much when I was adding it in. But it was too much after I started eating. 

But, like the corn chowder recipe from last week, I think this recipe could also work really well if you substituted lobster. Any kind of good, meaty seafood would be damn tasty, with maybe the exception of langostino lobster. That stuff just has kind of an odd taste anyway.
 

Friday, September 9, 2016

Red Pepper & Blue Cheese Bruschetta/40 Recipes Down

Tonight's recipe came from Awesome Recipes & Kitchen Shortcuts. In order to make something that both of us would eat, based on what I had in the kitchen, tonight's take on this is actually pretty significantly different from what Sam actually wrote.

Partly, it was out of necessity. I looked the last time I went to the grocery store for some baguettes, but I guess they were all out at that time. If they had any, this would have been supper sooner. However, I was able to improvise with a frozen pizza crust.

Because I don't like blue cheese, and my husband doesn't like feta, this turned into a Sun Dried Tomato and Goat Cheese Pizza.

I baked the pizza crust as directed on the package, topped it, and shoved it under the broiler for just a few minutes.

What did I learn from this recipe? 
I'm not sure how much I actually learned from Sam's recipe, because I did stray pretty damn far from it.

I did learn, from this version, always  use the broiler on low. That damn thing is too hot on high, and I almost burned the crust.

That being said, the version I came up with, for this recipe, was pretty damn good and kind of a light supper, which was nice.

Sunday, September 4, 2016

Shrimp and Corn Chowder/39 Recipes Down

So today actually ended up being a two-fer for Sam's recipes. I made Shrimp and Corn Chowder for lunch today, courtesy of Just a Bunch of Recipes. Amazingly enough, this is one Sam recipe that I couldn't entice my husband with, which is fine because now I have leftovers for me!

What did I learn from this recipe? 
It doesn't actually say to cut up the shrimp before adding them, but I did. I started with large shrimp, and after I peeled, deveined and butterfly them, I cut each one into three pieces.  I thought it distributed the shrimp better throughout the chowder, rather than leaving them whole.

Even still, I'd probably go with a full pound of shrimp, instead of just three-fourths of a pound.

However, I think this recipe could work really well if you substituted lobster or chunk crabmeat for the shrimp. Any kind of good, meaty seafood would be damn tasty.

Steak Salad With Blue Cheese Crumbles/38 Recipes Down

Tonight's supper comes from Just a Bunch of Recipes. I had taken a couple steaks out of the freezer earlier today but with no real idea of how to make them. I thought maybe I'd have Shane throw them on the grill, but I wanted to see of Sam had any ideas.

Sure enough, Sam came through for us. My husband does eat salads, but he didn't seem too keen on this one when I described it to him. But when he read the recipe, his attitude changed.

My major change to this recipe was to use shredded cheddar cheese, instead of the blue cheese crumbles. Shane doesn't like feta. He thinks its too strong of a cheese. I don't like blue cheese because it tastes kind of acidy, or even that burning taste you get in the back of your throat, right before you throw up. Yeah, really nice was to describe how blue cheese tastes...like puke. In the interest of keeping supper simple, I decided to just stick with cheddar, as we both like that.

What did I learn from this recipe? 
I've actually made salads like this before. However, the difference this time was that I allowed the steak to cool for a bit before tossing it on the lettuce. I've realized I prefer it slightly cooled like this, even though Sam calls for it to just sit for about 10 minutes.

I'm fairly sure that my putting the steak in the frig caused it to get a little tougher, while Sam's option of cooling with foil keeps it tender. For me, it's more of a temperature preference. If I'm eating a salad, I like all the ingredients to be cold.