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Posts Tagged ‘professor meowington’

  1. Buffalo Chicken Calzones

    January 9, 2013 by Bake Up, Little Suzy

    Forgive me, foodies, for I have slacked off. It has been 26 days since I last posted a new recipe. I’m not Catholic, so that’s as far as I’m willing to take the confession metaphor.

    All kidding aside, I’ve just been really overwhelmed by life outside the kitchen lately. Between my job, writing a new show, and keeping Handsome Greg and Professor Meowington happy, I’m swamped. The thought of creating a unique recipe accompanied by a clever tale makes me want to cry into my apron.

    And so, in the interest of keeping my blog alive (while exerting the VERY least amount of effort) I’m sharing an entirely unoriginal and frankly lazy-ass recipe. It’s easy, tasty, and a little bit embarrassing.

    I am sorry for these and all the sins of my kitchen.


    Continue reading for the Buffalo Chicken Calzone recipe.

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  2. Top Ten Recipes of 2012

    December 30, 2012 by Bake Up, Little Suzy

    Happy Holidays, imaginary internet friends! And congratulations on surviving the end of the world. Now I’m off to Barnes and Noble to demand a refund for my Mayan wall calendar. Wish me luck!

    In the meantime, I hope you’ll take another look at the 10 most popular recipes I shared this year.

    S’mores Fried Ice Cream with Chipotle Chocolate Sauce

     

    Asparagus Lasagna Slice

    Asparagus Lasagna with Pancetta, Goat Cheese, and Lemon

     

    Baked Churros with Cinnamon Ice Cream and Dulce de Leche

     

    Loaded Baked Potato Grilled Cheese Sandwich

     

    Cinnamon Roll Grilled Cheese Sandwich

     

    Oatmeal Cream Pies

    Homemade Oatmeal Cream Pies

     

    Cookies and Milk

    Toffee Cashew Cookies

     

    pie crust crackers

    Chicken Pot Pie Soup with Pie Crust Crackers

     

    Jalapeno Popper Grilled Cheese Sandwich

    And the most popular recipe of 2012:

    Pepperoni Stuffed Chicken

    Pepperoni Stuffed Chicken Breasts

    Here’s to a delicious (and gooey) new year!


  3. Lemon Pesto Pasta with Shrimp

    July 19, 2012 by Bake Up, Little Suzy

    Most of the year, I really appreciate the giant, south-facing windows in each room of my apartment. Particularly in wintertime as the sun rises and paints my buttery yellow walls with a gentle glow, I’m thankful that my odd-numbered apartment placed me on the south side of the building.

    In July, however, those same windows with tightly sealed blinds conceal an indoor climate of roughly 8 berzillion degrees with a dew point of oh-my-god-my-hair-is-still-wet-three-hours-after-washing-it. I can’t believe I’m talking about the weather, but what the fork? It’s hot.

    So hot. Only my lemon understands.

    And that’s not just my garbage-crap excuse for failing to post a new recipe for nearly a month. It’s also my garbage-crap excuse for failing to cook anything blog-worthy for nearly a month. I’m smack-dab in the center of my annual mid-summer meal slump. I don’t really feel like cooking and nothing sounds good to me except salads and sandwiches.

    So I was shocked—shocked—when I found myself craving pasta. In JULY. One steamy afternoon, I imagined twirling my fork in a mess of spaghetti, and I just had to make a light, sunshiny, quick and easy, pasta dinner. This lemon pesto capellini with shrimp is the perfect combination of bright, summer flavors, tender-toothsome textures, and crave-busting carbs.

    Continue reading for the Lemon Pesto Pasta with Shrimp recipe

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  4. S’mores Fried Ice Cream
     with Chipotle Chocolate Sauce

    May 28, 2012 by Bake Up, Little Suzy

    It was a dark and stormy summer night. The rain beat against the windows and a vulgar blaze of lightening tore open the night sky. Full of green chile enchiladas and cocktails, Mom, Handsome Greg, Professor Meowington, and I gathered in a circle on the living room floor, passing the flashlight and sharing ghost stories (like that one about the young couple whose car breaks down during a storm when there’s a serial killer on the loose.)

    Another chorus of baritone thunder sang through the quiet, and I returned to the kitchen for my 2nd (OK, 4th) vodka lemonade. A blood-curdling scream escaped my throat as my eyes fixed on a most horrifying sight: my toasted marshmallow ice cream balls, carefully coated in two layers of graham cracker crumbs had been left on top of the refrigerator to melt in the summer heat. Nnnnooooooooooo!

    The flaccid, lifeless ice cream balls squished under my finger. I threw them back in the freezer, and wondered, who could’ve done such a thing? Who’d been in my kitchen? Oh, my god! The ice cream killer was inside the house.

    As it turns out, Handsome Greg left our dessert on top of the fridge when he got out the ice for the last round of drinks. Actually, he was a dead giveaway; Handsome Greg is the only one of us tall enough to reach something above the refrigerator. And the ice cream balls were saved in the nick of time. They hardened up in the freezer as the oil was heating and the chocolate was softening and the thunder was thundering.

    Handsome Greg was forgiven, and we all enjoyed a ridiculous and delicious dessert.

    In light of my happy ending, I suggest you host a slumber party, tell ghost stores, and fry up some ice cream of your own. You’ll break through the crispy graham cracker coating and toasted marshmallow ice cream will ooze out. Then drag it through the smoky chocolate sauce, and you will have constructed a perfect homage to s’mores in a single, hot-and-cold, campfire-smoky, crunchy-creamy bite.

    And all without anyone getting killed and left hanging from a tree branch making thumping noises on the roof of your ‘87 Acura.

    Continue reading for the S’mores Fried Ice Cream with Chipotle Chocolate Sauce recipe

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  5. Crab and Artichoke Dip

    December 13, 2011 by Bake Up, Little Suzy


    On a Saturday evening every other month, Mom and Handsome Greg come to my place for a leisurely, candlelit dinner. I spend weeks preparing the menu, and developing and testing recipes. But despite my careful, down-to-the-minute scheduling of the shopping, cleaning, and food prep, when Mom and Greg arrive at Chez Galley Kitchen, I am generally rushing around in a mad panic to get the food done on time. Handsome Greg (who incidentally towers over me at nearly 6’4”) kindly offers to help, and is subsequently banished from my wee kitchen to open the wine and set the table.

    One day I will learn my lesson. I will plan menus that aren’t needlessly complicated with too many dishes that require last-minute, pre-dinner devotion. I will have food on the table when my guests arrive, and I will feel like a grown-up or a superhero or Katie Couric. And when that day comes, the meal will begin with an easy, make-ahead appetizer, like a hearty, palette-pleasing spread.

    This creamy, crabby, cheesy dip gets the party started with a nostalgic nod to 70s swank. I’d never had canned crab before and wasn’t sure what to expect (foodies talk some serious smack about canned crab), but it was delicious! It didn’t taste “canned” at all. With all the creamy, cheesy, mayo-y ingredients, I was a little nervous the dip would come out of the oven with an oil slick on top, so I used the light versions of the dairy and mayo, and the consistency was plenty decadent without being greasy.

    Continue reading for the Crab and Artichoke Dip recipe

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  6. Thanksgiving Recipes

    November 14, 2011 by Bake Up, Little Suzy

    Are you still looking for Thanksgiving recipes? You’ve got about a week before you need to shop. Snap to it.

    My Mom's Stuffing   My Mom's Mashed Potatoes   Glazed Carrots with Thyme and Cayenne

         


  7. Homemade Cheez-Its

    May 17, 2011 by Bake Up, Little Suzy

    I’m pretty sure that everyone has a goldfish food. Y’know, that one tasty treat that you’ll eat until you explode? My goldfish food is buttery, salty popcorn topped with M&Ms. Toss the candies on top while the popcorn and the butter are still hot, so the M&Ms get a little melty and slippery from the butter and I totally forgot what I was talking about.

    Oh. Yes. Goldfish food. For Handsome Greg, that tasty, eat-until-you-explode treat is Cheez-Its.

    If there is a box of Cheez-Its within his reach, he will plow through the entire box, no matter how small his appetite at the moment. It’s a compulsion.

    When I thought about what in the world to make him for his birthday dinner this year, I considered truffle salt and imported cheeses and lobster and organic balsamic vinegar and duck fat and caviar.

    Happy Birthday, Uncle Grogg!

    And then I thought about what HE would like, and took a stab at making homemade Cheez-Its. I started with a recipe for cheese straws at Smitten Kitchen (I really, really love Smitten Kitchen), made one small substitution in the recipe (below), and cut them in squares, rather than straws. They’re just as addictive as the original Cheez-Its, but flaky and tender. They start with sharp cheddar cheese and truly come to life with a pinch of red pepper flakes.

    I’ve made them for nearly every gathering at my place since Handsome Greg’s birthday, and they’re always scarfed up in record time.

    Edited to add: I tried this recipe with orange cheddar, and I cut the crackers in one-inch circles with a biscuit cutter, and they were drop dead adorable:

    Continue reading for the Homemade Cheez-Its recipe

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  8. Lemon Meltaway Cookies

    February 28, 2011 by Bake Up, Little Suzy

    I think I love parchment paper more than other people do.

    I first tried baking with parchment paper a couple years ago after an unfortunate scone episode, and I’ve been a devotee ever since.

    If I’m eyeball-deep in baking fresh cookies, and I realize that the only missing ingredient is parchment paper, I will sooner bring production to a halt and drive to the store for a box of parchment paper, than consider browning my beautiful batter on a greased cookie sheet.

    See? SEE?!

    I only recently discovered 50 kindred spirits who feel as strongly about parchment paper as I do, when I joined the I Love Parchment Paper Facebook group.

    Parchment paper is an absolute MUST in baking these tart and sweet, buttery lemon cookies. They’re baked to a delicate, crispy perfection. Then you slide them off the paper with gentle fingers into a softly melting pillow of powdered sugar.

    At that point, what you do with them is your business.

    Recipe below the fold

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  9. cranberry orange scones

    January 31, 2011 by Bake Up, Little Suzy

    Let’s see a show of hands: who here is having a craptastic week? (I’m operating under the assumption that anyone reads my blog.)

    Sometimes getting out of bed is a challenge, when you know you’re facing a putrid garbage fart of a day.

    Based on the weather alone, I’d say at least a few folks out there need a pick-me-up first thing.

    Starting off the work day with a cocktail is generally not advisable, so I suggest, as an alternative, a freshly-baked scone.

    The dough can be rolled, cut, and frozen in advance, then thawed and baked in about 20 minutes as needed.

    These cranberry orange reasons-to-live are not too sweet, and not too tart.

    They’re softer and fluffier than regular hard, dry, crumbly scones. Which is fine by me.

    If you’re truly inconsolable, and even warm, buttery baked goods can’t salvage the day, perhaps Professor Meowington can bring you a little comfort:

    Do you need a hug?

    Recipe below the fold

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  10. lettuce soup with goat cheese croutons

    January 24, 2011 by Bake Up, Little Suzy

    I hosted Christmas dinner this year.

    In the weeks leading up to the big day, I was awfully excited and nervous about it, until I realized that hosting meant providing the venue, not the meal. Mom arrived with nearly all of the food prepared – the lasagna was ready to be assembled, the cottage cheese bread was ready to bake, and the candy cane custard was ready to go into the ice cream maker.

    She did let me toss the salad. It was pretty exciting.

    And dinner was fantastic. Mom’s lasagna recipe is the world’s best (the secret ingredient is salami!). All that remained of the meal the next day was a bag of leftover romaine hearts, and a giant mess on the dining room table.

    So when my dear friend Jenna called from her hotel in town and we discussed what to do on our annual holiday visit, I shocked myself when I replied, “c’mon over for dinner. I’ll cook.” Without testing recipes, without weeks of menu planning, without even sufficient time to go to the grocery store, I offered to make dinner for my fancy friend, who lives in Connecticut. Connecticut, y’all. Who am I?

    Sad Fridge

    It was a little touch-and-go there for a while when I realized the dining room table was not just messy, but missing – it was completely hidden by dirty dishes. I thought of everything I could possibly make out of lettuce, while I rummaged through the soiled plates and glasses for the table. As it turns out, the dining room table was inside of me all along.

    /Christmas miracle

    And the lettuce soup recipe for my fancy vegetarian guesty was only a Google away. I cooked and cleaned in record time. Jenna and I shared stories of the year past, wishes for the year to come, boxed wine, and the world’s ugliest soup.

    It was creamy and fresh, with a little bit of heat, and seriously butt-ugly. The crispy goat cheese croutons provided a tangy richness and a partial disguise to the fugly, yet tasty, lettuce and potato puree.

    Recipe below the fold

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