Before I could manage to mix things up in a frying pan, I used to live on Mr. Noodles as full meals. Since my try-to-be-inventive-rather-than-just-prepare-something-easy goal, I decided that I would use some of my remaining packages of instant ramen noodle packages for experimenting.
Ingredients:
- Small piece of chicken
- Mr. Noodles / Snack Ramen / whatever-brand noodles, Pork variety
- Baby Carrots, half cup
- Mixed Veggies
- Cracked Pepper barbeque sauce
- Garlic and Herb spices
- Cook up some plain ordinary chicken in a frying pan with oil.
- Boil water and add noodles. Boil for three minutes and then strain away the water. Mix in the Pork powder and then set aside.
- After chicken is cooked, add your veggies. I used Europe’s Best Mediterranean veggie mix. Stir stir stir!
- Mix in a small amount of the cracked pepper sauce and add a dash of garlic and herb spices.
- Once the veggies are done, add as much noodle as you like. I used about half a package. Stir some more!
- Cut your carrots into tiny pieces and then add them on top. It’s time to stir again!
I don’t like my carrots to be cooked. I prefer to just have them be warmed. You can cook them to your desired amount.
This sure beats plain ordinary ramen noodles!
Posted January 13th, 2008 by Pange in Cooking | No Comments »
Yesterday, I baked meat for the first time. I’d never done it before because I assumed it was extremely difficult. My mom rarely baked food for us, so I had this grandiose idea that it was going to be a taxing experience.
It. Was. So. Easy.
I can’t believe I avoided it for so long! My friend Kristen bought me a really cute casserole dish for Christmas. It is ceramic and an adorable apple-green colour. I had never used one before though! My roommate Lea suggested baking chicken in it.
And so I did. I baked some drumsticks in the oven for about 30 minutes (375 degrees) and then took it out. This was difficult because one of the oven mitts was missing! Gasp! I used one of those little meat brushes for the first time to coat the legs with barbeque sauce, then sprinkled a tiny bit of garlic seasoning powder on top. I put them back in for a little while longer, checking them once in a while to see how pink they were, and then voila - it was done!
Why did I avoid that for so long?
Mmm, and there’s going to be plenty of chicken left over for making wraps for lunch today!
Apples are so healthy! A simple caramel dip just wasn’t enough to make them naughty. This is a simple addition to make caramel dip even better.
This will yield a small saucer’s worth of dip. (That’s so scientific, I know!) This entire recipe is more like a guideline. My roommate and I played with the ingredients until we got it to a constistency that we liked.
This dip is extremely sweet! You may want to use a sour apple such as Granny Smith in order to counter the sweet effect.
Ingredients:
- 1 package of premade caramel dip
- Skor Bits (or any kind of chocolate chunks will do)
- 3 (or so) apples
- 1 small block of cream cheese
- brown sugar
- Place desired amount of cream cheese into a bowl, and mix it with a teaspoon of brown sugar. This will change the cream cheese into a slightly brown mixture. Depending on how much cream cheese you use, it may take more brown sugar, so spoon in as much brown sugar as necessary to transform it.
- With a knife, smooth the mixture onto the bottom of saucer. It can be as thick or thin as you like; it depends on how cheesy you want your dip to be!
- Smooth out a layer of caramel on top of the cream cheese and brown sugar.
- Sprinkle the Skor bits into the top. Doesn’t it look cute?
- Slice the apples into bite size pieces.
- Place the saucer in the centre of a dinner plate, then arrange the apples around.
- Serve!
