Prior to this entry, I had six posts tagged with "pancakes", and every single one of them has been a savory pancake. But that all changes today! Twice this week I have made your typical breakfast pancakes. In the oven. Can't be too traditional.
I remember when I first saw the recipe for cinnamon swirl oven pancakes close to a year ago, I decided I had to make it. That day. I've actually made this a lot of times in the past, but this is the first time I've taken any pictures.
When I made this pancake earlier in the week, I'll admit I didn't do a very good job. For some reason the batter was super lumpy (I know they say you're supposed to have lumps in it, but this had A LOT of lumps of dry flour). The batter itself was also really thin. I noticed that when I mixed the melted butter with the rest of the wet ingredients, it just solidified again.
And at first, I was just going to leave it at that. I had used up the last of my bag of all purpose flour, and I didn't want to buy another huge bag. But as I was organizing one of my kitchen cabinets, I noticed an expired bag of self rising flour that I got from one of my coworkers at the start of the pandemic.
BEST IF USED BY 1/22/19
The second time, it went a lot better! I actually heated the milk up to room temperature before mixing it with the rest of the ingredients, and I must have done a better job measuring because the batter was more viscous and less lumpy.
I like to double the amount of cinnamon mixture and use white sugar instead of brown for it. When I make the cinnamon swirl, it reminds me of childhood, when I often made box marble cake with my 细姑. The last step before putting the cake in the oven was to pour a chocolate mixture over the batter and run a chopstick through it to make a cool pattern.
These pancakes were much fluffier than my first batch! The only thing that didn't work out so well was that I ran out of vanilla, and I could only use a quarter of what the recipe called for. But that's okay. I had some expired maple syrup that I could pour on my pancakes to give it some extra sweetness.
BEST BY 1/19/19
I mean, maple syrup can't go bad that quickly, right?
Despite the questionable expiration dates, it was a very tasty breakfast.
As part of my newly established Lunar New Year tradition, I made fish tacos! I have no idea how long I've been keeping these tilapia fillets in the freezer, but I'm really trying to actually clear out the food in my kitchen. I've made these spiced
catfish tacos so many times, and it's become one of my go-to recipes.
In the past, I've sliced up the sweet potatoes in thin quarter circle shapes, but this time I went with dicing, and I think that makes their flavor stand out more in the taco. And in my continued effort to not accumulate more food in my kitchen, I bought a bag of "RAINBOW VEGGIE SLAW" instead of buying a head of cabbage. Plus it's easier since I don't have to cut up any cabbage.
I cooked five tilapia fillets and we just about finished all of it. That mayonnaise + lime + sugar dressing makes it so good. We just had a single half of a fillet left, which I ate the next day (as well as a pork taco using leftover pulled pork from another meal).
When I was in college, well before I knew how to cook, I went on a spring break trip to Chicago with my two best friends. This was sponsored by the school and we stayed at a hostel. For some crazy reason my one friend really wanted to cook during this trip. I definitely did not, seeing as I didn't know the first thing about cooking, and even with the amount of cooking experience I have now, I still wouldn't want to cook during a vacation.
But that's what we did. We went to the grocery store, and my friend asked me "What do you want to make?" I didn't know, and she probably made several suggestions, and I probably seemed less than interested in every single one of them, which was just the first of many times one of us got annoyed at the others during this trip.
Anyway, we settled on pasta. A really simple spaghetti + pasta sauce + ground beef pasta. Of course at the time, I could barely boil water, so it still seemed really intimidating to me. But we managed. It tasted fine. And we did not cook again during that trip (thankfully). And that was the only time I had ever cooked pasta with my friend(s).
...until last week! I invited one of my friends over for an "easy" pasta meal, and since my initial pasta-with-friends session, I guess my idea of an easy meal has changed a lot. It ended up being more than he expected, heh.
But it was delicious and it is so worth it to make your own pasta sauce.
I'll definitely make more pasta meals with friends in the future (:
Summer is fast approaching. Summer has my favorite kind of weather, yet it's my least favorite season. Summer means that my family plans all these vacations, and I get really overwhelmed and stressed out. Summer is when so much of my mental energy is taken up by other things, that my side projects take a back seat.
All that to say, things are slowing way down for the food blog. I won't say I'm taking a break, but I'm tending towards making easier meals and spending less effort on creating aesthetically pleasing photos.
I really really like making this chicken and rice dish, but most of the time when I make it, I use boneless, skinless chicken thighs. It's just easier. But this time, when I went to the store for chicken, the family pack of bone-in, skin-on chicken thighs were 50% off, so I had to get that instead.
And really, the dish is so much better this way. What's nice about having the skin is that it gets nice and crispy when you intially cook it. But the problem with this dish is that you later nestle the chicken in while the rest of the rice is cooking, and the skin gets all soggy again. And I think the skin still tastes good that way, but it's just not the same.
So what did I do? I ate a whole bunch of crispy chicken skin right after cooking the chicken. So no, I don't have a full picture of the finished skillet because it's a bunch of naked chicken pieces and it's weird looking.
This dish actually makes a lot of rice, much more than what's needed for four chicken thighs, so I later cooked some more asparagus and salmon to also eat with it.
I know, I have a salmon and asparagus meal just three posts below this one! And I took a picture at exactly the same angle! Well, asparagus is in season, and I still have a ton of impulsively bought salmon, and this is just all my brain can handle right now.
(Okay...that salmon above? That's not even from the same shopping trip where I bought 2.5 lbs of salmon. This post's salmon was bought two weeks ago, and it was also an impulse buy. I had to! It was also 50% off!)
This was all already delicious right after I cooked it, but reheating the leftover rice in a skillet is 👌.
On my grocery shopping trip a week and a half ago, I impulsively bought some asparagus because it was only $0.99/lb! I figured this would go well with some salmon I impulsively bought last month.
Salmon is one of the easiest things to cook, but it is a little pricey, which is why I feel the need to impulsively buy it a lot. I love salmon, but I never order it from restaurants. I find that they never cook it right. It's always overcooked and dry and lacking flavor. But when I make it myself, it's always delicious.
My quick, go-to salmon dish is this Salmon with Dill. I first made it for a guy I was dating several years ago, and I remember it absolutely blew his mind at how good it tasted. I don't know. I didn't even measure anything. I did, however, cut the cooking time down to 10 minutes. 20-25 minutes for salmon is way way way too long. My other trick to cooking salmon is that if I don't want the skin, I just cook it in a crappy baking pan and I let the skin stick to the bottom of it.
I was going to also include potatoes, but then I forgot to buy some. I still needed a starch, so I made more hummus. It worked.