Apparently, I'm very foolish.

So, I have to continue my "going back in time" posts for a couple days. In the next couple of days I'll talk Tuna Buna, bad homemade vinaigrette, and Creamy Polenta with Sausage.

To preface, I love the magazine "Cook's Country." It's by the same people who do "America's Test Kitchen" on PBS and they publish bi-monthly with "Cook's Illustrated" coming on the alternate moths. I feel like generally there are more recipes in "Cook's Country" and they are usually more doable. Every issue has a similar feel.
Kitchen Shortcuts - Dusting flour with a tea strainer
a lightened version of a classic - Strawberry Shortcake
some resurrected classics - Marzetti
eight 30-minute meals in rip out cards - Skillet Pork Tenderloin Stroganoff
A getting to know ingredients page - Spring Vegetables
"Great American Cake" - Daffodil Cake

This month, I failed. The issue promised "Foolproof Chicken Cordon Bleu," which is one of the husband's favorites. Part of what makes it "Foolproof" is that you get the biggest chicken breasts you can (mine were huge, had to go to the kosher section to get non-tiny ones) and to make little ham & swiss rolls and pop 2 inside each breast.

Nope. On the first breast, I could only fit one roll in, and just barely. On the second, my knife sliced right through the back of the breast so it was more like a breast loop than pocket.  Luckily, one of the suggestions was to make most of this the day ahead, and I was actually doing this late on Sunday for Monday. This leads to one of my favorite rules about cooking: Always have a backup plan.

So, I had chicken breasts, ham slices, and about 2 cups of grated swiss cheese. I have a great recipe also from the same people in the book Best 30 Minute Recipes for "Unstuffed Chicken, Ham and Gruyere." I've done it a couple of times before, and it is actually fairly foolproof and delicious. I switched the swiss in for the gruyere (not a big-time substitute), stopped by the grocery store to get some cream, and had a new delicious dinner! Due to fears of copyright, I'm not planning on giving away the recipe, but you basically brown one side of the chicken, turn it, cover it with dijon, ham, swiss (in my case), and crackers, and then cook it on the range and in the oven with a cream-wine sauce. It's great, and after you make it once or twice, it's pretty easy to do without looking at the recipe once. Also, it's very forgiving about any amounts of ingredients and the timing, as long as the cream doesn't curdle and the chicken cooks through. Plus - it makes leftovers!! Yummy!

Classic Kitchen Catastrophe

I didn't cook last night (instead got a cute haircut!), so I thought I could share a cooking disaster that happened earlier, as well as a yummy recipe (or 2).

For my dad's 59th birthday, I agreed to bring dessert. I was still getting some of my cooking bearings, but I've always been best at baking, especially pies, which take the least finesse, I find. I had made a delicious pecan pie for a party earlier in the year, and figured I'd just make it again. You can find the recipe online at epicurious here:
Mocha Pecan Pie with Coffee Whipped Cream

I'm going to back up a little. For Christmas, we had gone to visit my brother and sister in law, and she made for us "Egg Specials". These are super easy.

Ingredients:
Egg Substitute
Pre-Sliced Cheddar
Spinach
English Muffins

Directions:
Scramble egg substitute and spinach (to taste) with salt and pepper until egg is done. Pop cooked egg on top of english muffin in toaster oven with a slice of cheese on top until cheese is melt-y. ENJOY!

I had decided that it sounded like a yummy weekend breakfast (with a non-stick pan, there's no added milk or butter/oil) that was still not too bad for you so had bought some egg substitute. Which brings me back to the pie. Heck, it's egg SUBSTITUTE, why not substitute it for the eggs?

Well, it didn't mix well with the cocoa powder, that's why. So I had to beat it into submission, and it was still mostly yellow with brown chunks. And then I cooked it. Apparently, either the beating or the actual egg substitute itself caused it all to rise about an inch above the rim of the pie plate. It also was mostly yellow with a brown crust on top.

So, went to our local bakery and picked out mini deserts!!

Lesson 1: Always have a backup plan
Lesson 2: Just because it says "substitute" doesn't mean you can just use it willy nilly.