Friday, March 16, 2012

Raw Cookie Dough and Making it Even Better

The other day I made a huge batch of the safe to eat raw cookie dough (you know, the stuff with out the eggs). When I say huge, I mean a large double batch because apparently 24 oz packages of chocolate chip cookies look the same as 12 oz. So what exactly does one do with two batches of raw cookie dough?

Bake it? What? No! Never!

I mean, that’s just not the point here. Raw cookie dough is that “forbidden” food that our mothers didn’t want us to eat because we could get sick. Sure, this kind is the safe stuff, but let’s not get drastic and cook it!

In fact, here are some ideas of what to do with it:

1) Use it as filling in between cake layers. Think of the yum-gasm when you bite into a cake that has cake and cookie dough!

2) Use it as a dipping sauce. Forget chocolate covered strawberries, bring me some cookie dough covered strawberries… And blueberries and bananas too, while you’re at it!

3) In an ice cream sundae bar. We all set up the sundae bars every one in a while: multiple ice cream types, sprinkles, hot fudge and other syrups, etc. Why not add cookie dough to the mix?

4) Freeze’em. Whether you’re freezing to save it for later or you decide to decide to freeze popsicle style, you can’t go wrong. If you do save it popsicle style, try dipping it in chocolate or strawberry sauce. Then you’ll get a double wow popsicle!

5) Make cookie dough balls. Roll them in balls (or cut them into shapes with cookie cutters) and then dip those bad boys in some kind of chocolate. Then you’ve got cookie dough and chocolate in one tasty bite!

So what are you waiting for? Get out there and have some yum-gasms!

(And if you're unsure of how to make the safe to eat raw cookie dough, Google has plenty of recipes for all kinds of safe to eat cookie dough)

Wednesday, March 7, 2012

Bastardized Goddess Chicken

In the constant adventure of trying new foods and the like, I got my boyfriend to buy us some of Annie’s Naturals dressings. Since the Goddess dressing is my brother’s (a vegan) favorite, we got a bottle of it (as well as a bottle of the Shiitake and Sesame Vinaigrette which I was SUPPOSE to cook with too, but SOME ONE forgot to put it in my bag of cooking goodies. Hm… Wonder who that could be?), but unlike my brother, we found it much to bitter for our tastes.

So it sat for almost two months in his fridge, rarely touched, before I dragged it out and decided to use it as a chicken marinade. I was amazed by how a few modifications changed the taste! Below I detail how I seasoned the dressing and how I cooked up the chicken. In total prep took about 13.5 hours, including the chicken marinating, and 20 minutes cooking.

Bastardized Goddess Chicken
2-4 Servings

Half a bottle of Annie’s Naturals Goddess Dressing
3 teaspoons of Garlic Powder
2 teaspoons of Minced Garlic (drain if it is from a jar)
2 teaspoons of Fresh Parsley (Feel free to non-fresh parsley, but I had fresh on hand)
1 teaspoons of Soy Sauce

Mix all ingredients together. This will cut down on the bitterness of the dressing and make the dressing taste more like a garlic tahini sauce. Also, I used only teaspoons of minced garlic because I used the jarred kind which is preserved with vinegar and too much, even drained gives a more vinegar taste.

4 chicken tenders or 2 chicken breasts
Half of a Sweet Onion, cut into stripes

1) Put chicken and marinade in a sealed container. Put the container in the fridge and marinate for 10-13 hours.
2) Preheat oven to 350 degrees.
3) While oven is preheating: chop onion and prepare pan or baking dish.
4) Put marinade, chicken and onion on pan or in backing dish.
5) When oven is preheated, cook for 20-30 minutes or until chicken is cooked through.

Other things to add: Broccoli, mushrooms, rice.