Big Mclargehuge post of food


Been cooking a decent amount but not deviating from recipes, so this is a log for my own reference! 

Banana-Nutella Frozen Yogurt – did sub out half of the peanut butter for nutella. best life decision. 

Chicken breasts with balsamic vinegar – not a huge favorite. think I might boil the noodles in chicken stock to get rid of the lingering vinegar flavor that was too much. also not use shitty balsamic vinegar. 😐 

Buffalo – excellent recipe – less pepper next time, I think. 

Steak in a garlic dijon mustard sauce – HOLY MUSTARD BATMAN. Good, just not as good as normal au poivre. May adjust levels to make it more creamy. 


Parm baked potato bites!


I ended up getting some buffalo meat at the store, which was great! Except halfway through marinading it I realized that I didn’t have a side for it, oops.  So I googled some different things and this lovely recipe came up. 

I actually didn’t deviate that much from it – I used parm cheese at the very end, not during the baking, and it turned out great. Super easy!


I haven’t made jambalaya before so I figured this was a good chance to. I looked through a ton of recipes but this looked the best. I intend to swap some things out, see what works, but here it is in all its spicy glory. Link! Note: I removed a TON of things.
1/4 pound of tiny shrimp, no tails, deveined
2 chicken breasts, pieces chopped into 1/2 inch chunks
2 whole Andouille pork (or normal) sausages, sliced to 1/4th inch thick and then in half
4 tablespoons cajun seasoning
1 tablespoon butter
1/2 cup finely diced onion
2 tablespoons chopped garlic
3 bay leaves
4 teaspoons Worcestershire sauce
2 teaspoons hot sauce (any)
1 tablespoon sriracha
1 cup long grain rice
3 cups chicken stock
Thick, crusty french bread (optional)Directions

If you’re making your own Creole seasoning, make that first.  In my case, I went to the store and purchased seasoning that had the normal stuff in it (garlic, paprika, pepper, salt, etc) and was the reddest color I could find.
Chop all your meat up and dump the seasoning in. I ended up adding quite a bit more as time went on, so keep it out.
In a pot, melt your butter and just as it starts to steam, turn the heat to high and  add in your onion. Heat for  3-4 minutes, adding garlic as the onion starts to darken.  Add bay leaves, stir to mix everything evenly.
Dump your rice in and add your broth 1/4th cup at a time, mixing and letting it boil and heat up again after every addition.  Stir at medium-low heat and simmer for 10-15 minutes, until rice is almost cooked.  Add in your meats and stir intermittently.
Here is where you can add more seasoning as needed. I ended up adding more in, and then dumping in more hot sauce, too, because I like mine extremely spicy.  After it’s boiled down a little (you want to be able to see the water/soupy mixture, but not have it slosh around) taste and add more seasoning as needed. Serve with bread.