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Yo_Landa

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Win a Copy of 'Fried & True'

My mom used to do quite a bit of shake n bake.

Bacon-Wrapped, Jalapeño Popper-Stuffed Grilled Chicken Breasts

Made this tonight and it was AWESOME! One change is that I didn't square off the chicken breasts, just butterflied and pounded and rolled them up. It turned out totally fine as long as I didn't fill them too much. And there was lots of filling leftover to dip the drier parts of chicken with.

Anyways, the recipe is fantastic!

It's a Miracle: These Chicken-Breast Kebabs Won't Dry Out

I, for one, am happy with the quality of FREE content that I get on this site. I find the articles published here to be interesting and well-written. I actually made this particular recipe last summer and loved it! Thanks SE for reminding me of it, I'll have to do it again before grilling season is over.

Also, I personally find the ads unobtrusive and very easily avoided/ignored. Keep it up!

Win a Copy of 'The Beekman 1802 Heirloom Vegetable Cookbook'

I think it would probably be bok choy and mushroom stir fry with oyster sauce. It was a staple at home growing up.

Win a Copy of 'Salad Samurai'

Spinach, watermelon, feta cheese, almonds and balsamic dressing. Unconventional but totally delicious. Could add grilled chicken if desired.

Win a Copy of 'Buvette: The Pleasure of Good Food'

Tales of a Cookbook Writer: What if a Dish Makes Me Gag?

Great article! I agree with @Badseed1980, as a food lover I sometimes feel like I'm just supposed to like...everything! That I'm supposed to be adventurous and never turn anything down. And for the most part that's true. But I can't stand a couple of things. Ginger, bamboo shoots and beets are a few. I'm working on trying to warm up to the flavors, but so far I still kind of hate them.

On the other hand, I love tripe! Thanks for sharing your experience with us!

Win a Copy of 'Paris Pastry Club'

Peach halves baked in pastry with brown sugar and cinnamon, topped with ice cream.

Win a Copy of 'The Meat Hook Meat Book'

I used to be terribly intimidated by...boneless skinless chicken breasts. I was always afraid that they would be undercooked, so I inevitably cooked them too long so they were dry and horrible. I'm a lot better at it now, since I learned to pound/slice them and I bought a thermapen!

Eating Soup Dumplings in Shanghai? Xiao Long Bao Are Only Half the Story

I've always though that SJB are heavily overlooked, compared to the more well-known XJB. I had SJB when I was in Shanghai a couple years ago and they really are incredible. The crunchy bottoms just add something awesome to the soup dumpling.

Nectarine, Tomato and Basil Salad With Torn Mozzarella From 'A Change of Appetite'

This sounds like a great twist on the classic caprese! Will definitely be making this during the summer.

Win a Copy of 'A Change of Appetite'

The Best Chinese Orange Chicken

Made this tonight and it is AMAZING!!!! The crunchiest, juiciest chicken chunks I've ever had. And the sauce is perfect, not to sweet and very savory.

I can see the tears of Chinese restaurant owners. This recipe is so easy, relatively quick and absolutely delicious. SO much better than take-out.

Win a Copy of 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'

Made my first no-knead bread today, and man...it tasted like love!

Win a Copy of 'Sweet and Vicious: Baking With Attitude'

Gougeres. They just look so damn fancy!

The Best Pesto

Two drums and a cymbal fall off a cliff.

Ba-dum tss...

On a more related note, I am making this tonight for supper!

Win a Copy of 'Pitt Cue Co.: The Cookbook'

Really enjoying grilling up skewers this summer!

Win a Copy of 'Mother Daughter Dishes: Reinventing Loved Classics'

My mom and I love making peanut butter cookies!

Win a Copy of 'Vibrant Food'

Win a Copy of 'Ceviche: Peruvian Kitchen'

Win a Copy of 'Fruitful: Four Seasons of Fresh Fruit Recipes'

Win a Copy of 'Robicelli's: A Love Story, With Cupcakes'

Anything maple flavored. Maybe a maple bacon cupcake?

Cook the Book: 'The Nourished Kitchen' by Jennifer McGruther

Cook the Book: 'The Homesick Texan's Family Table' by Lisa Fain

Cook the Book: 'The VB6 Cookbook' by Mark Bittman

Chips and salsa/guacamole!

Tipping: My latest conundrum

So lately, there have been a couple of restaurants near me that are a bit of a cross between fast food and a sit-down restaurant.

You order at the counter when you come in, pay, find your own seats and then the food is brought out to you. You get your own refills, your own utensils, napkins etc. So other than bringing the food to your table, there is no real "service"

When paying, there's often an option to leave a tip. My question to you serious eaters: do you leave a tip at places like these? How much? Because I'm wondering who I'm tipping and for what?

I've even had this at the chinese takeout place that I recently ordered from. I did carryout and there was a tip option. I think it's for the sit-down customers but it made me wonder if I should be tipping.

Thoughts?

Ideas for Saffron?

I was at Costco today and couldn't resist picking up a cute little bottle of Spanish Saffron ($15 for 1g, which I think is a pretty good price). So now, I'm looking for ideas as to what to do with it. I know about Jambalaya, but does anyone have any really good recipes that they like to use saffron in?

Thanks SE community :)

Picky Boyfriend - Update

So today, the BF came over for lunch and I made the beef and broccoli stir fry for him that he had picked out and said looked okay. I enlisted his help cutting the broccoli and with a few other things so that he was a bit more involved in the cooking process and he seemed to enjoy it.

Overall, I think it went really well. I asked him what he thought and he said "It's not bad" and looked fairly pleased. Unfortunately, the noodles I was using turned out to be a bit too salty which threw the dish off a bit. But otherwise, the beef was flavorful and the BF seemed to actually like eating it. So that's a plus. I made a big pot of chili for tonight that he said smelled amazing. So he does like to eat more than just spaghetti. I was pretty happy with the result, I think he might be starting to warm up to Chinese food.

Thanks for all your advice, hopefully I can get him to eat more of a variety of things over time.

Help! Picky Boyfriend Challenge!

Okay Serious eaters, I really need your help. My BF is a really picky eater. Pretty much the only thing he likes to eat is pasta and tomato sauce. I, on the other hand, am a very adventurous eater and like to eat a lot of things (also why I love this site). The other day we had a bit of an argument about food. He claims that he 'hates' Chinese food of all types and that he'll hate all of it no matter what. I'm Chinese and my family eats Chinese food pretty much every day. He's tried some food at my house, said he hates everything. We've had pho and some Vietnamese food and (although he said he liked it at the time) says that he hated it all. So he's basically made up his mind that he doesn't want to ever try it again because he'll hate it. Eventually, he basically said "Fine, make me something next week and I'll try it."

Now, I'm wondering what kind of dish to make for him that might at least open up his mind to trying it again.

Things he likes to eat: Fried rice (because it doesn't taste like anything? At least that's what he says), chicken, pasta in tomato sauce, stir fry drowned in teriyaki sauce.

Things he won't eat: fish/seafood, pork, and a lot of others.
Any suggestions as to dishes I could make to entice his tastebuds?

I was thinking maybe a cold noodle dish, with a peanut sauce and some chopped veggies and chicken. I'm looking for something that's simple, without very assertive flavors.

Any help would be appreciated, thanks so much SE community!

Street Food

So, I've recently found myself in China on a trip with my parents. Now, I'm pretty used to only being able to recognize 80% of what I'm eating, so I'm really enjoying the trip.

Now, I have mixed feels about street food in China (been to Beijing and Shanghai so far). Walking by the stands, it often smells really good, but my mother warns me not to eat there because it's dirty. My question to you, serious eaters, is whether or not you think street food in some places is dirty, and what your reactions are to it?

Do you eat it and assume nothing bad will happen? Or do you avoid it completely? Or do you have some criteria about what street food you eat? I'd love to hear your opinions!

Pumpkin Pie Recipe

Hello Serious eaters! I am looking for your help. I want to make a pumpkin pie to bring to my boyfriend's parents' Thanksgiving dinner and I want it to be BETTER than anything they could find at the store.

I have one stipulation though. We all generally like our pumpkin pie cold and quite dense, not the moist mushy kind that you sometimes can get. So my question is, do you know any really good recipes for pumpkin pie?

Thanks!

Crazy Goat Cheeses

My dad went to a farm that he supplies feed for and bought a bunch of crazy goat cheeses that I have never seen before (although it is entirely possible that these are common cheeses and my cheese education is sorely lacking). I was wondering if any Serious Eaters out there had any tips on what kinds of recipes these would work for?

The cheese are St. Maure and Valencay. The St. Maure is a white log and the Valencay is a pyramid with a dark bloomy rind.

Help!

Barbecue Chicken Pizza

So the BF has requested that I make BBQ Chicken Pizza. Now, I'm a bit skeptical about putting barbecue sauce on a pizza instead of the traditional tomato, but I'm willing to give it a try. Was wondering if anyone had any tips about what types of cheese to use or what kinds of toppings?

I'm stumped on the cheese part, but I'm leaning towards red peppers and mushrooms as toppings, maybe a bit of cilantro on top of everything.

Leftover Dip?

Anyone have any ideas on how to use leftover 7 layer dip? Besides eating it with tortilla chips of course. The layers are salsa, black bean dip, avocado dip, cheese sauce, sour cream, cheese and tomatoes.

Fresh Chevre

Okay, so I recently brought home a bunch of fresh chevre from a local farmer's market. So far I've made pizza, smeared it on sandwiches and put it on toast under some scrambled eggs but I've still got about a half cup left and I'm not sure what to do it.

The expiry date is fast approaching and I'm not sure what else I can make with this delicious stuff and I certainly wouldn't want to waste it. Any suggestions?

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