Tag Archives: recipe

I Cooked Something: Deep-Fried Tequila “Shots”

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I found the idea for these beasts at Oh, Bite It! and decided to give them a go for a party Darin and I attended on Friday. I wanted to bring an outrageous sweet treat, and these definitely fit the bill. They were mega-popular.

The instructions, while relatively simple for a normal, kitchen-savvy person, totally threw me for loops. It took me about an hour and a half to complete these, and I ran out of tequila 3/4 of the way through. (Totally not because I drank any. Seriously.) That said, I figured it out and they were a great success.

What you’ll need:

Groceries:

  • 2 Angel Food Cake Loaves (I got mine pre-made from the grocery)
  • 1 Bottle of Cheap Tequila ($10 Store-brand for me, and I used it all, then moved on to Rum)
  • Canola Oil for Frying
  • Powdered Sugar for Sprinkling

Utensils:

  • A Small Bowl for Dipping
  • Tongs for Grabbing
  • Pot for Frying
  • Paper Towel for Cooling/Soaking Up Oil

What to do:

1. Cube up the cake into little bite-sized squares.

2. Have 2″ of oil ready and shimmering at 325° in your pot. (Or if you’re me and have no idea what that means, somewhere between Medium and High on the stove.)

3. Pour the tequila in the bowl, then dip each cube in for a few seconds.

Note: This is the part of the recipe I wasn’t understanding. The recipe said “Dip it quickly into the tequila (keep in mind, the more you dip..the stronger they will be)”, and since I’m from Wisconsin I thought that meant I could leave the cubes in there for a prolonged period of time to make them hella strong. Wrong. You can’t. The cake will then disintegrate when you try to fry it. So dip the cake pieces in the tequila just long enough to where you can see it  soaking the tequila up. Maybe 4 seconds on each side or so.

4. Take your tequila-soaked cubes and, with the tongs, gently place them in the oil. They will make a horrifically loud, freaky bubbling noise that is apparently totally normal when frying things. Do not be alarmed. Do not call your husband freaking out. Carry on. Flip the cube over after a little while and fry the other side. Make sure the whole thing is golden brown, then remove the cube from the pot and place it on the paper towel to cool.

You can fry up a whole bunch at a time to speed things up – just watch to make sure you don’t burn the crap out of them. Make sure to eat at least a handful to make sure they taste good and in fact have alcohol in them.

5. OPTIONAL: Completely run out of tequila, despite having half a cake left. Improvise, and soak the rest of the bites in rum. Keep them separate to cool, then serve two kinds of alcohol-soaked cake at your party and bask in your awesomeness.

6. Once all of your bites are cool, stack them in a fancy container of your choice and sprinkle powdered sugar on them.

CONGRATULATIONS, you are now the hero of the party.

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Everyone at the party had happiness aneurysms for these things. The rum ones were just as popular (if not more-so) than the tequila ones. Next time I think I’m going to try whiskey and see if the cosmos still holds together.

 

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Filed under Author: Jack

I Cooked Something: Chicken Sausage Flatbread Pizzas

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Credit for the original recipe for this one goes out to Clean Eating, you know, since Darin and I eat so clean now. Lysol-as-celery-dip clean. Seriously though, we’ve been trying to eat healthier. What’s the point of busting your butt in the gym if you’re going to eat like a blimp? I’ve already talked about how much “pressure” there is here to stop cultivating mass like a black hole, so we’ve started getting serious about our groceries. Enter these ridiculous pizzas.

Original Recipe – Click to go to Clean Eating

The recipe looked pretty tasty and relatively simple, so we went to the grocery. While there, I was completely unable to find the whole wheat pizza crust, and settled on some tasty looking whole grain flatbreads (specifically these). Then we got to the checkout line (there’s always a huge line here, get it together Pavillions) and sure as hell the damn whole wheat pizza crusts are right there. We grabbed one, but on comparison to the flatbread the whole wheat pizza crust was like something on the CDC watch list. We put the crust back and kept the flatbreads, which ended up being a freaking awesome decision.

Fast-forward to dinner time, and I was able to make these with ease. I’ve never purposely wilted spinach before, so I was really surprised at how much was put in the pan compared to how little came out. Fun! We ended up deciding on making two flatbreads – one for each of us. However, we didn’t double any part of the recipe except the cheese. I also added black olives to mine, since I’m a black olive fiend.

As you can see in the photo above, the pizzas turned out just great despite our modifications. The crust was so dang crispy. Each pizza was maybe 8″x10″, making about 6 good-sized pieces. I ate half mine for dinner, and will eat another half for lunch today.

10/10, would make again. (Honestly, if it wasn’t something I’d make again, why would I post about it?)

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Filed under Author: Jack

I Cooked Something: Crock-Pot Chicken Tacos

Everybody knows I’m an abysmal cook. It’s a running joke among friends and family at this point. Darin does most of the cooking when we want something edible for dinner. However, he’s been working some late hours at work, so I’ve gotten up the courage to try a few things. My requirements for the recipes I try are that they’re super easy to make (obviously), reasonably inexpensive, and probably chicken.

Anyway, on Tuesday I made chicken tacos. Not only were they a rare success (super delicious and easy), but they fed us for 2 dinners and soon to be one lunch. Since I’m so impressed with the recipe, here it is!

chickentacos

Click to enlarge.

I found the recipe at Two Healthy Kitchens, and was sold when they mentioned how easy it was. The recipe says to cook on high for 4 hours, but my Crock-Pot is old and has numbers instead of low/high settings. I assumed “high” would be the highest number (5), but after two hours I noticed that the chicken would totally dry out and possibly even burn if I left it like that for 4 hours. I turned it down to 2 and in the end it was perfect. I applauded myself for the killer instincts. (I burn stuff a lot, so I’m beginning to notice the early signs.) Anyway, just check it a few times to see if it looks like it’s going to burn or whatever.

As for the particulars of the tacos we made: The salsa I used was a medium, which gave the chicken a nice flavor without being too spicy. We’re trying to eat healthier, so I served the chicken with corn, pinto beans, cheese and corn tortillas, skipping things like guac and sour cream. The corn and pintos brought the moisture instead, and it all worked out really well.

For the effort it took to make (marginal) compared to the results (good, definitely edible) – 10/10 would make again. If my Grandma Ross were alive, she’d give this recipe a VG (“very good”), so I thought I’d share. Let me know if you make this, and how it turns out!

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Filed under Author: Jack