Friday, May 23, 2014

White Chocolate Macadamia Brownie Cookies

White Chocolate Macadamia Brownie Cookies

James and I disagree on many things.

The most comfortable temperature for the apartment?

(Freezing cold, please.)

The comedic merits of Will Ferrell movies?

(The fart scene in Stepbrothers is funny, and I will cut you if you disagree.)

...and, politics. Let's just say that we'll both need to take a sedative on November 8, 2016 if we plan to be in the same room.

Fortunately, we're very compatible on most other things, particularly, that we're both weirdos who don't really need any alone time or personal space. When we're not working, we pretty much spend every waking moment together and neither of us would have it any other way.

White Chocolate Macadamia Brownie Cookies

So, when I found myself alone two nights in a row last week while James was out of town, I didn't know what to do with myself. Long story short, I made these super chocolaty cookies out of boredom and exercised a superhuman level of self control by only sampling two. I deserve a medal for that, because these are GOOD. They're extremely rich and fudgy with a bit of crunch from the macadamias, and stay soft for eons.

White Chocolate Macadamia Brownie Cookies

The weekend is about to begin, so that's enough about cookies.

To my U.S. readers, have a great holiday weekend! Drink lots of beer and eat lots of grilled meats!

That's my plan, anyway. (Lies! I will be at the beach in 8 days and am eating cotton balls and air all weekend.)

Monday, May 5, 2014

Creamy Caprese Quinoa Bake

Creamy Caprese Quinoa Bake

Everyone loves quinoa, right? Wrong.

For a very long time I regarded quinoa with a healthy dose of disdain, and believed that its only purpose on this earth was to be health food, not delicious, desirable food.

Then, one day last month I was wandering around DC on an unseasonably frigid day trying to find some lunch, and on a whim I ordered a bowl of turkey chili served atop quinoa from a place near my office. It was shockingly delicious, so I acquiesced and said something that I rarely admit: I was wrong. Quinoa is delicious as long as it's mixed with with stuff like chili, or in this case, tomato sauce, basil, and loads of cheese.

Creamy Caprese Quinoa Bake

I made this for lunch yesterday, and it was so good we already added it to the dinner menu for this week. It's fast, easy, and fairly healthy - everything I look for in a weeknight dinner.

I served this as a main course, but I think it would make a great side dish to some grilled chicken breasts. If you want to bulk it up with some meat, I bet cooked Italian sausage would be a great addition (add it in when mixing up the sauce!)

For my fellow quinoa skeptics out there, give this recipe a chance. For non-quinoa skeptics, well, you were right. Gloat away.

Creamy Caprese Quinoa Bake


Monday, April 21, 2014

Skinny Chocolate Chip Buttermilk Scones

Skinny Chocolate Chip Scones

Heeeeyyyyy.

I'm slacking at blogging again.

You guys have nooo idea how long it's taken for me to get this blog post published. I've had to rewrite it twice because it became dated and irrelevant.

While my busy schedule has been partially to blame, my lack of blogging is also because I've been cooking a lot of boring things. James and I have been on a bit of a health kick (to counteract the effects of our prior wine and Indian food kick) and I don't think you guys want to see photos of salmon and asparagus three times a week.

Skinny Chocolate Chip Scones

Since one cannot live on salmon alone, I made these incredible lightened up scones last month that don't taste a tiny bit light. These aren't actually healthy. They still contain butter, flour, and chocolate, and if you eat the whole batch your thighs will start to look like cottage cheese...however, they have about 200 fewer calories than their full fat counterpart and will subdue a chocolate craving without completely derailing your diet.

Skinny Chocolate Chip Scones

Enough about cottage cheese thighs and calories...on to happy news!

Those of you who have been around for awhile may remember that my sister and I used to blog here together. Annie quit a couple years ago because she is too busy shaping the minds of impressionable youths to take photos of scones. Anyway, two Fridays ago she got engaged! Her fiancĂ© has been a member of our family for a long time, but I'm very excited to officially call him my brother-in-law at some point in the near (no pressure, Annie and Scott!) future.

I got to see her gorgeous new bling in person last weekend, because she came to town for my birthday! It wasn't just any birthday...April 18th was the big 3-0. I spent a long time dreading turning 30, but I'm happy to report that I feel exactly the same as I did when I was 29. It certainly doesn't hurt that I still get carded...when that stops, I'll officially have an issue with aging.

Tuesday, February 18, 2014

Grilled Shrimp Kabobs with Tomato, Garlic, and Herbs

Grilled Shrimp Kabobs with Tomato, Garlic, and Herbs

I'm beginning to think there should be a support group for boyfriends and spouses of food bloggers.

I know you think you're just looking at an overly staged photo of shrimp, but let me paint you a little picture of what's occurring mere inches outside this photo...

It's 30 degrees and windy. James and I are standing on my balcony. I'm taking 23438735 photos of these shrimp, attempting to capture one or two acceptable enough to post here. To my left, James has kindly offered to hold my "light reflector", and by light reflector I mean a giant piece of white foam board that some person who knows about photography once told me to use.

My photo set up is so busted...

Meanwhile, our lunch gets cold while I snap away. Did I mention lunch was at 3:30 since we didn't grocery shop until early afternoon?

Grilled Shrimp Kabobs with Tomato, Garlic, and Herbs

I'm sure fellow food bloggers' significant others can empathize. Lukewarm food, photo shoots in freezing temperatures, and props clogging up closets are an unfortunate fact of life.

Fortunately, this weird hobby of mine has edible rewards. James and I loooooved these shrimp, and ate this whole recipe between the two of us in a single sitting.

I may be channeling warm weather a bit with this recipe since it contains fresh basil and calls for grilling. Usually, I like cold weather, but I'm kind of over it right now. All I want to do is sit outside in a sundress with a bottle of rosé and eat a bunch of these shrimp.

Also, I don't actually have a grill since I live in an apartment, so I broke out my trusty Cuisinart Griddler, which worked just splendidly.

Tuesday, February 11, 2014

Baked Vanilla Donuts

Baked Vanilla Donuts

I know Valentine's Day is this Friday and I should be thinking loving, happy thoughts...

...but all I can think is that if I see one more Facebook movie pop up on my newsfeed I'm going to punt my laptop across the room. I bought my Macbook on the same day Michael Jackson died, so I may just be looking for an excuse to put it out of its misery.

It's old and cantankerous.

I guess I'm also old and cantankerous if Facebook movies are all it takes to annoy me.

Baked Vanilla Donuts

In less complainy news, I baked these donuts last Saturday.

I made them pink, sprinkle-encrusted, and Valentine's themed to appease the food blog gods, but they can be adapted to whatever holiday or color-scheme floats your boat.

As an added bonus, these are baked instead of fried like traditional donuts, which means you can eat more. They're practically health food, right?!

Don't answer that.

Baked Vanilla Donuts

Valentine's Day is one of my favorite holidays to bake for, so be sure to check out my archives for all the red velvet-pink frosted-heart sprinkled goodness you could possibly need!

Have a happy Valentine's, everyone! 

Friday, January 24, 2014

Rigatoni with Creamy Red Pepper-Feta Sauce

Rigatoni with Creamy Red Pepper-Feta Sauce

Happy Friday (almost Saturday), everyone! I just returned from my second week-long trip to Boston in a row, and I'm so pumped to sleep in my own bed, spend time with James, and eat some home cooked food...before turning around and going back for one final week on Sunday.

I'm sharing this fast, healthy, and super delicious pasta over on Stefanie's blog today while she spends time with her new baby! While I have not had the pleasure of meeting Stefanie in person yet, I can tell from her sense of humor and fondness for cocktails that we'd get along just famously. Needless to say, I was super stoked to pitch in and share a recipe while she adjusts to mom-hood.

Head on over to Sarcastic Cooking for the recipe!

Thursday, January 2, 2014

No-Bake Reese's Peanut Butter Bars

No-Bake Reese's Peanut Butter Bars

Happy 2014, everyone!

It's been awhile since I've posted, so I hope your Christmas/Hanukkah/Festivus celebrations were marvelous.

2013 was one of the best years of my life, and I'm super excited to see what this year has in store. As regular A Bitchin' Kitchen readers may have noticed, blogging took a bit of a backseat for me this past year. I'm one of those people who tries to squeeze 28 hours of living into a 24 hour day, and other activities became prioritized over maintaining this site.

Fortunately, I anticipate that things will start returning to a more normal posting schedule around here this month (hurray for improved time management skills!), so ten bajillion thank yous to everyone who is still actually reading this thing!

I made these bars on Sunday afternoon when my oven was occupied for 4 hours with a batch of my awesome pulled pork. James is a lifelong Philadelphia Eagles fan, and I'm a lifelong fan of events that revolve around eating, so during their Very Important Game Sunday night, I tried to give us both heart attacks with a feast comprised of cheese and crackers, onion rings, pulled pork sandwiches, and these amazingly simple and delicious bars.

These are pretty much a homemade version of a Reese's cup, which is every bit as amazing as you're thinking.

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