Sweet “Faux” Gras Pâté on Pear Chips…wait, wtf? Chicken for dessert?

Jeff at Culinary Disaster posed a challenge among a few friends recently to make a dish using chicken. I think we’ve all made many a chicken dish before, and seeing how dessert is where I seem to have the most fun, I thought it would only be appropriate that I try to do something a little odd and make a chicken-based dessert since I thought (a) that has to stand out and (b) that sounds like a hell of a challenge. I know…dessert…and chicken? You didn’t misread, so let that one sink in and bear with me (have I ever steered you wrong, dear reader?). Trust me, this one has a happy ending!

Obviously, one has to tread carefully to get a dessert out of a chicken, and leaning too heavily on eggs seems like a crutch (given how obvious they are in dessert, anyways). So I thought I might be better off looking away from the usual breast/thighs… click to read more…


Nutella Crêpes w/Strawberry & Banana

Crepes were always a rare but special treat for me as a kid. When we’d go on family vacations, there would be a few places that we absolutely had to go to for breakfast so we could have crepes. As simple as they are, something about them is just always a delight, and so for breakfast (or a dessert), today we have nutella and fruit (strawberry and banana) filled crêpes.

Crêpes — nutella & strawberry, nutella & banana

Given how special crepes were to me as a kid, when I was much younger, my brother and I had tried to make crepes for my mother on Mother’s Day (fancy schmancy breakfast in bed–what more could you ask for? 😮 ). Of course, having no real knowledge of cooking and a box of pancake mix did not spell success–along with the fact that we didn’t notice that the box was about two years past expiration. To make a long story short, those crepes were henceforth known as “craps,”… click to read more…


Toasted Pumpkin Seeds

With pumpkins, squash, and all other sorts of gourds in season now, ideally, you’ll be using them in your dishes. Where there’s pumpkins, there’s seeds, and you wouldn’t think of just throwing them out, right?

Toasted Pumpkin Seeds

These are really easy to make and are a great seasonal snack to have–toasty, crunchy, and salty–definitely a good substitute for a bowl of peanuts. If you’re like me, you might also like to add “spicy,” to the mix, but I’ll leave that one up to you. I happened to have seeds from one pumpkin and from two acorn squash (I wonder if they have any relation to acorn squash stuffed with beef or pumpkin pie? Odd coincidence…).

Most recipes call for simply oiling and salting the seeds and then roasting them in the oven. I wouldn’t have thought to click to read more…

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