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Epic Failures

11/27/2018

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Creole Steaks

Problem #1: I purchased steaks from Save-a-Lot when they were only $5. Problem #2: I've never made steaks before and couldn't figure out how to cook them to non-rare status even though the outside was on the verge of burning. And problem #3: the steaks were so small I couldn't use my meat thermometer to gauge the temperature.

That's the majority of the problems with this recipe - more so my steak quality which wasn't good than the actual recipe itself. The tomato topping was good, though I did add way too much hot sauce (just a tad too spicy for me, but the hubby liked it). 
The recipe for the topping yielded WAY too much for the 4 little steaks I made so I ended up having to throw like half of the skillet away because let's face it, what would I use that for? I always tend to keep stuff and it gets thrown away anyway right. Luckily, we didn't have any leftovers like I normally do when I make these recipes. 

I would probably make this again with a more delicious piece of steak rather than the cheap stuff we bought. And I'd actually measure the hot sauce per the recipe, not just dab some in there like a lunatic. Thumbs to the side.
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Hot Apple Cider

This recipe called for a percolator to make the apple cider. Well, we ended up getting one for a wedding gift, but then I was too scared to use it on our electric/glass stove stop. Does anyone know if that is safe? I have a feeling it's not, which is why I just put some apple cider and spices in a pot and warmed it up so that it was hot enough to be considered "hot apple cider." 

I'm not the biggest fan of apple cider, I don't know why just have never really liked it all that much. This recipe was pretty good. I ended up adding some Jim Bean honey in there and it really made for a great night to wash down those not-so-great Creole Steaks.
Though I didn't hate them or anything, I don't think I would make these again. It's just not my thing to drink on a cold night, I'd rather curl up with some hot cocoa or even coffee. Thumbs to the side. Since I had to buy so much apple cider (thanks to the store ONLY have a huge container) I plan to make all the "apple cider" recipes in the book next. And if anyone knows how to use a percolator please comment below!
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Maple Cream Apple Pie

This was an utter catastrophe. I don't know if that tiny dab of whiskey in my hot apple cider got to my head or something, but this pie making did not go my way on the night before Thanksgiving. I chose this one to take to my husband's family's house because it had cream cheese in it. What better way to get through the cream cheese recipes than to bring it for others and not have to eat it myself? Well, let's just say we ended up at the house empty handed. 

First, the instant pudding did not set AT ALL. I mixed it in milk and waiting the 2 minutes it was supposed to take... completely liquid.
Second, the cream cheese would not "beat until fluffy." This is one reason why I hate cream cheese (but it's mostly because of the awful taste). It did not beat even though it had been thoroughly softened enough for it to work. So when I added it to the liquefied pudding mix, it was chunky and wouldn't mixed together. 

Lastly, I purchased an already made pie crust because that's how I roll... forgot to bake the damn thing before adding the insides. I literally pour the liquefied pudding and apples into the unbaked crust, realized I didn't bake it, pour it bake out while trying to dab the remaining stuff with a paper towel, and then baked it. And when I baked it, the crust shrunk down so that it only covered the bottom of the pan. Oy vey, I had had enough. I put the insides back into the pan and put the pie in the fridge in hopes that the pudding would set... it did not. What a waste of time, effort, and money. I'll stick to normal pies that don't need cream cheese - because we all know that was the problem LOL JK. Thumbs down.

PS: I have a feeling I didn't buy instant pudding like I thought... that could be the only reason it wouldn't set right? 
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Next up on the "planned" recipe making are: Crawfish Fettuccine, Ham on Biscuits, and Black & Blue Pizzas
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Friendsgiving 2018

11/20/2018

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Bourbon Chocolate Pecan Pie

My oh My Bourbon Chocolate Pecan Pie… I may or may not have added too much chocolate (is that really even a thing?). The only complaint I had about this pie was that, according to my dead friend Joey, there wasn’t anything in the filling to make it thick. So basically it was a soup pie after cutting it with some browned pecans on top. I’m not complaining though because it was absolutely delicious. Next time I make this I’ll do some research on something I can add into the filling mix to make it set more.
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Chorizo Stuffed Turkey Breast with Mexican Grits

Alas, our second Thanksgiving dinner was again a Friendsgiving with my book club homies.

Since most people these days are going to multiple Thanksgiving gatherings (I have four total!) I decided to make something a little different than just plain turkey - I saw this recipe and new it had to be! Chorizo Stuffed Turkey and it was amazing as I'm sure you can imagine. 
Since I had some troubles finding de-boned turkey breast, I ended up buying two small ones and doubling the recipe. Unfortunately, this was twice as much as I needed (how was I supposed to know that?), but fortunately it was so delicious I don’t mind eating the leftovers. I had a lot of trouble with the “stuffing” part. I wasn’t strong enough to get the turkey to be thinner - I learned this after the first breast attempt - so I ended up just cutting a slit in the middle and literally stuffing it with the sausage.

I also didn’t use all the sausage because it didn’t fit too well, but it was perfect as a side or topping for those who wanted just a little more sausage on their turkey.

I was pleased with myself when I cut into it because it was cooked perfectly. It was so juicy and delicious! I would definitely make this again. The mexican grits that it came with were a perfect combo for the turkey. I’ve actually never had grits before, but the green chilies and the cheese really made it delicious! Double thumbs up on this recipe.
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Wheat Yeast Rolls
​-by Joey

I was excited to make these rolls, because I love experimenting and trying new bread recipes. One of the most important things I have learned in making homemade bread, is that the temperature of the liquid that you add the yeast to is critical to the success for having the dough rise. Ideally it should be no more than 115 degrees Fahrenheit and no less than 100 degrees Fahrenheit. With using whole wheat flour, I found that I had to knead the dough for longer in order to reach the desired elasticity (over 10 minutes). I would definitely make this recipe again, because it yielded a flavorful roll that was fairly easy to make!
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Bistro Mac n Cheese
​-by Erica

This mac and Cheese is DELICIOUS! I love the addition of Gorgonzola cheese - it makes it super tangy.

There was a lot of stirring in this recipe, my arm did get a work out. Because of the craziness the day of friends-giving, I had to make this mac and cheese the night before. The dish did SUPER WELL on the re-heat. I always prefer to make it day of, but it just wasn’t meant to be for this one!
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Another fun and delicious Friendsgiving (a.k.a November Book Club) is in the books. Thank you to Joey and Erica for always being well and able to help me knock off these recipes in the coobook! Only like 500 more to go! Happy Thanksgiving to everyone reading. *Gobble Gobble*
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Is it Fall or Winter?

11/19/2018

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Chicken Corn Soup with[out] Rivels

On a cold Friday night, I figured it would be a great idea to make some soup to warm us up. So I hit up the grocery stores, and 45 minutes later (I’m seriously not over the fact that Schnucks bought out Shop n Save so now I cannot even find anything) I’m on my way home to whip up some corn and chicken soup.

​This soup was super easy. It only had to simmer for like 20 minutes as opposed to hours like a lot of soups I’ve made for the blog thus far.
I bought the pre-cooked and diced chicken from the deli section so that was one less thing I had to do. I also was able to find a “soup starter kit” with diced onion, celery, and carrots - thank you Schnucks! I didn’t however make the “rivels” for this recipe. Well, I guess technically I TRIED to make them, but I couldn’t get it to have a dough like consistency and decided not to even try dropping it in the broth to cook at that point. So we had chicken and vegetable soup and it was pretty good!

I still had some bread crumbs leftover from that Brunswick Stew I made forever ago (that was so yum by the way, check out the blog post here), so that’s what my husband and I put on top instead of oyster crackers which is my typical go-to. I will say this soup is good, but fairly plain. There weren’t any spices called for in the recipe. I’ll give it a thumbs up.
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Streusel Pumpkin Pie

Our first Thanksgiving dinner for the season was a Friendsgiving with my Husband’s friends. It was fun for sure, and I wanted to bring a pie because let's face it - we are not going to eat a pie all by ourselves. So this is basically the perfect time of the year to make pies since I can just take them to dinner parties for others to eat. Per Rick’s request, I chose a pumpkin pie recipe.

This one puts a little spin on it, because it has a pecan streusel on top that was delightful. Pecan and Pumpkin pies are definitely my go to when it comes to Thanksgiving desserts.​
After baking, the streusel had just the right amount of crunch to make the pie really good. I will say that I still have no clue was “cut in butter” actually means. The streusel itself tasted good, but there was a lot of flour leftover that didn’t really mix well with everything. I’ll give this pie a thumbs up as well, still have a lot to get through from this book!
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    Dinner & a Movie

    Bringing you food and drinks so that you can make movie night that much more delicious.

    "Food is essential for life; therefore make it good"


    Shannon does it Julie & Julia style as she cooks through a cookbook and shares thoughts and recipes along the way.
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