No Dip Mix? No Problem!

I ran out of Hidden Valley Ranch Seasoning. I usually buy it in the big containers because it will last a while. I forgot to pick up a new container. I don’t like making dip in big batches unless it is for special occasions or certain functions. I just don’t sit and eat a whole thing anymore. Yes, anymore, as in I was a ravenous teenager who could sit and eat a whole bag of chips with dip and burn it off in no time. I wish my metabolism was still that good!

I began experimenting with my spices and the sour cream. I don’t mind the taste of plain sour cream as much as I use to. It has become a staple in my home… Dear, Peanut Butter, I miss you. While I have made dips in the past from scratch they have come out less than pleasant or even edible. It could be my changing pallet as well. Here is what it looks like: IMG_1846

It doesn’t look too scary, right? This is what transpired:
– Sour Cream
– Parsley
– Minced Onion
– Onion Powder
– Chives
– Garlic Powder
– Creole Seasoning
– Paprika
– Pinch of Sea Salt

Everything was added to taste. You need to let the minced onion sit a bit as it can be crunchy. I would say this is some place between onion and veggie-tasting. Not so much like ranch. The flavor is mild and could probably use a bit more of something but I have yet to figure out what. In the mean time, I am going to enjoy it with a bowl of chips, hot chocolate, and Netflix!

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Straight Up: Braised Chicken and Kale

some text
Incompetent Chef: i made some straight up julia child shit today

Competent Chef: ooh? with butter?

Incompetent Chef: yes

Competent Chef: did you take a photo?

Incompetent Chef: i thought about it but then i ate it

Incompetent Chef: it wasn’t that pretty but it was pretty good

(CompetentChef)

Recipe: Google’s Braised Chicken and Kale from bon appétit

Photo by: Danny Kim

I had to go grocery shopping yesterday (since my fridge was devoid of any fresh food), so I went to Trader Joe’s and picked up some organic, free range chicken drumsticks and bagged kale. When I got home I was hungry, so after some googling I came across this recipe and decided to give it a shot. I nixed the wine, since I didn’t have any (sadface), and added butter because, butter. I would have taken pictures but my kitchen looks like a legitimate bio-hazard right now, so you get the official, pretty photo.

(IncompetentChef)

Matcha much?

The other night, we talked about possibly having a one ingredient monthly theme (for example, matcha tea powder), but IncompetentChef brought up the fact that we might get sick of whatever the secret ingredient was really fast.

But this looks so delicious and I can’t wait to try it.

ohhowcivilizedcom_matcha_green_tea_tiramisu_matchamisu_1

It’s the Matchamisu from Oh, How Civilized , a food blog we stumbled across the other day. It’s going on The List.

(CompetentChef)

 

First thing’s first

We like food. No, really, we really like food, but our track record making our own has been inconsistent at best.

So here we are, nearly six decades on this planet between us, and we still manage to set toast on fire (okay, that’s all me).

And for some reason we’ve decided to be exhibitionists and broadcast our inability on the internet.

Enjoy our public humiliation.

(IncompetentChef)

 

We believe in the power of good food bringing people together – even if it is to treat minor burns!

And just as a quick note, I do not do toasters. I have a horrid fear of those things.

Cheers!

(CompetentChef)