Guess what! I can't have enough teriyaki-ed food that we had teriyaki chicken again last Friday! This time i remembered to take a photo of it even before tasting.... OCT bothered to cut the chicken thighs into small pieces and dressed them with tomatoes and spring onion. It looked a bit like the steam chicken or samsui chicken we eat in Singapore.
Oh, and a verdict for my Chocolate Fallen Souffle Cake. I LOVE it! It has a delicate texture and goes very well with my Bailey ice cream. If I wasn't the one who baked and knew how much FAT was loaded in the cake, I would have licked up the pan to the last crumbs..... So, I did the sensible thing, which was to SHARE with friends. And intentionally reserved a huge piece for Addy who is in Kentucky now. I think a 20 something's metabolic rate can easily burn off the excess calories...
Saturday night, we had the biweekly pizza dinner. So no cooking was required :)
Sunday night was Pasta night. We had Shrimp Parmesan Alfredo to use up the leftover sauce and make room for next week's homemade sauce!!
Monday night, we had Hearty Beef Stew with rice. I added in half a cup of red wine to the stew without OCT noticing. He drank some soup from the stew and his face flushed!!!! I asked guiltily if he was ok. He said he was just hot....hahaha. I later confessed that I added some red wine to the stew but he seemed cool about it. Maybe he has accepted his fate of marrying a wife who likes to cook with alcohol.
After dinner and before bed, I prepared supper and breakfast for the next day for OCT. It's a recipe I saw on Pillsbury.com. I like it for its simplicity while OCT think it looks like Doraemon cake....
2(6-oz.) cans water-packed tuna, well drained
1/3cup chopped onion
1/3cup mayonnaise
1/8teaspoon salt
1/8teaspoon pepper
1(17.3-oz.) can Pillsbury® Grands!® Refrigerated Flaky Biscuits
4oz. (1 cup) shredded Cheddar cheese (I used swiss cheese)
1. Heat oven to 350°F. Grease cookie sheet. In medium bowl, combine tuna, onion, mayonnaise, salt and pepper; mix well.
2. Separate dough into 8 biscuits. Place 4 biscuits on greased cookie sheet. Press or roll each to form 5-inch round. Spoon tuna mixture in center of biscuits. Top each with cheese. Press or roll remaining 4 biscuits to form 5-inch rounds. Place over filling. Press edges to seal.
3. Bake at 350°F. for 15 to 20 minutes or until golden brown.
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