This ninth month of the pandemic had a lot of meals that came from my air fryer (another post on that soon). I did a two week quarantine and bought a bunch of random groceries before it started and below is some of what I made with those ingredients. Happy New Year and hope everyone has a happy and healthy 2021!
Highlights from Pandemic Cooking: Month 9
My friend Soojin steered me to this recipe for Japanese-style fried chicken but advised that I marinade the chicken overnight in buttermilk. Since the recipe isn't technically an air-fryer one, I consulted this recipe for air fryer nuggs and cooked them at 400 degrees for 10 minutes, shook the basket and cooked for another 2 minutes. So incredibly delicious!
This soup reminds me on this soup that I've made previously and to be honest, I prefer the Smitten Kitchen one (this NYTimes one was a little salty but that could be user error).
I haven't made mac and cheese from scratch in about a decade (still love to eat boxed mac and cheese) but this easy 3 ingredient recipe was super easy and delicious. Extra bonus: I used up an old can of evaporated milk that was in my pantry for (ahem) a while. (Added spam and cauliflower, spam cause I love it and cauliflower for health).
With some extra Brussels sprouts and mushrooms on hand, I made this quick and easy pasta that was super delicious. I love when last minute googling of recipes turns out unexpectedly fantastic.
After watching Molly make this on the Bon Appetit Channel, I knew I wanted to make this for my parents when I went home to Christmas (want to emphasize that I took precautions when traveling and hence the two week quarantine so I could keep everyone safe and healthy). This chicken exceeded my expectations: super tender, flavorful and deliciously spicy. (And the parentals liked it too).
Green Chile Chicken Enchilada Stuffed Spaghetti Squash from Recipe Runner
Festive Chex Mix Puppy Chow/Muddy Buddies
In addition to some of my Christmas baked goodies this year, I made some festive puppy chow (or muddy buddies). This is a childhood favorite and made Christmasy with some holiday peanut butter M&Ms.
I love finding new spaghetti squash recipes and also love enchiladas. I used my leftover roast chicken from Thanksgiving and was able to clear more pantry space by using up cans enchilada sauce and green chiles that have been in there for (ahem) a while. However, this was not too tasty and regret not eating the leftover roast chicken in its pure, un-enchilada'ed form.
Post a Comment