[FHCx346] National Noodle Ring Day


We didn’t know what a noodle ring was before this food holiday challenge. Apparently lots of cultures use the ring form to make baked noodles, ranging from Italian (timballo, if that counts) to Ashkenazi (kugel in ring form). We like noodles well enough, and have enjoyed them plenty throughout the year like Noodle Day, but today was a special challenge to try something new. We lifted this recipe and gave it a shot.



You remember Bundt Day, right…?


A whole bunch of stuff (go read the recipe!). Most of the flavor comes from a can of cream of mushroom soup, the cheese, and the broccoli…


With some strong help from Lipton’s Onion Soup mix. This stuff is the business. We’d make anything with it.


Cook a bunch of egg noodles and then pour them in. 


Should we just eat it as is?


Pack it into the pan. Set into 350F for almost an hour. We ended up doing about 55 minutes.



Drumroll pleeeeease!




What it looks like at a cross-section.

It tasted like cheesy onion-y cream of mushroom stuff. Best part was that SP worked with SPom and SPad to make it, and then got to serve it with AKma and AKpa. Family gathering for the win!

Tomorrow is National Ambrosia Day and National Gingerbread House Day.


[FHCx217] National Chocolate Chip Cookie Day



Not to be confused with Chocolate Chip Day.

Chocolate chip cookies are the quintessential comfort food dessert. Forget pie, cake, and everything else. This is what we grew up on. Mom could throw together some Tollhouse chocochip cookies and you would bounce around waiting for them to come out of the oven. And when they finally did, when they were still soft and gooey and delicious, you grabbed a glass of milk and went to town. Well, as best as you could before you got a talking to. And don’t eat them from the cooling rack until I say you can!

Cookies are powerful. And chocolate moreso. We don’t need to tell you much more.

A terrific read on the different methods of chocolate chip cookie baking is found on Handle the Heat. Do check it out!

This time around we used a Betty Crocker recipe.

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Sugar and brown sugar

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Add egg, vanilla, and butter.

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Flour, baking soda, and salt.

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Chocolate chips!

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Thick as sludge.

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We hope you got to enjoy chocolate chip cookies as much as we’ve enjoyed them today.

Tomorrow is National Oyster Day!


[FHCx211] National Lasagna Day/National Chicken Wing Day

It is so hard to pick which of these we liked better today…


For our lunch today, we headed out to Oakdale for the undisputed king of chicken wings in the Twin Cities: D-Spot. In the past year, they moved out of their former tiny space into a really amazing new lot about a quarter mile away. These wings are capital G Good. They clock in at 85 different flavors in multiple categories, including Savory, Sweet, and Spicy (ranging from “spicy” to “death row”).

Do yourself a favor and go read their menu for a bit. It’s very difficult to make choices. Do I want something really extravagant? Maybe the “Snackers” – peanut butter, caramel, crushed nuts, chocolate, and sea salt? (Yes, it’s amazing.) Or maybe I want to burn my tongue off? Well we picked three:

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Frenchy: Caramelized onion with a sweet balsamic reduction

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SP‘s favorite, Tarantula: Soy glaze, roasted garlic, chili, dry rub, fried garlic

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Bathala’s Bliss: Ginger, honey, chili, peanut butter, lime, cilantro

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It’s hard to characterize these fries but they are SO good. Seasoned and served with a “special yellow sauce.”

We could barely walk after eating these delicious wings. SP had wing glaze all over his moustache. However, we did manage to get ourselves up enough to go bowling and push some of the calories out. That was before we got home to make Lasagna.

Picture time!

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2 cups part-skim cheese

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Mix with 1 container of part-skim Ricotta

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93% lean ground beef and some hot italian sausage

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Lay down about a cup of sauce first

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A few lasagna sheets

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Spread on more sauce

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3/4 cup of the cheese mixture, and then spread it!

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Some meat…

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Repeat, repeat, repeat, and then top off with some more sauce and cheese.

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Bake at 375. Boom.

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Garfield would have a fit.

We love pasta as it is, and making stuff like this at home is a lot of fun! Next time we could lighten it up even more, but it was really tasty as is. The hot italian sausage kept things interestingly spicy, and the ricotta was smooth and creamy. Mmmm.

Tomorrow is National Cheesecake Day!


[FHCx198] National Corn Fritters Day

Fry ’em up!


You know that when your mother has a recipe card that looks like this that it’s got history:

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And it’s as simple as that!

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Here’s the batter…

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First we tried them out as big pancakes. They were great.

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Then as smaller cakes.

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Then in a mini-muffin tin!

They were all delicious. That yummy corn flavor with the crispy batter… MMMmmm. Yes. Corn fritter all day every day.

Tomorrow is Sundae Sunday, National Ice Cream Day, and National Peach Ice Cream Day!


[FHCx195] National French Fry Day/National Beans ‘n Franks Day

An important holiday for sure.


Beanie Weenie, whatever. You take a frank of some sort, mix it in with some baked beans. Our guess is that someone needed to make a dinner out of two convenient, long-lasting foods. Chop up some hot dog and throw it in beans. Boom. There’s even fiber in it, so it’s good for you, right?

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SP‘s favorite baked beans.

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Very good hot dogs. Easy to prepare.

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Franks. Beans.

But there’s a more important thing to talk about today: French Fries.

French Fries are the epitome of the beige food. Ultimately tasty, uniquely made in so many different places, undeniably addictive, and most definitely not good for you in large quantities. In no particular order, we want to salute the following places for their excellent French Fries. Please keep doing what you’re doing:

And many, MANY others. Those are just the first that come to mind. Today we celebrated by picking up a snack at Five Guys. We’ve found among our friends that Five Guys’ fries are polarizing. Some friends say that the reason they give you so many in the bag is because they have to get rid of them, since they’re so bad. Those are people you shouldn’t spend too much time around. Five Guys’ fries are crunchy on the outside and soft on the inside, fresh and hot, and best covered in cajun spices.

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Thanks for the fries!

Tomorrow is National Grand Marnier Day and National Mac and Cheese Day.


[FHCx163] National Corn on the Cob Day/National German Chocolate Cake Day



SPAK is finally on summer vacation! School is out, and the livin’ is easy. Corns are grilling, and the chocolate is German. With our dinner, we cooked up some corn SPom style. No boiling, no weird roasting, just oven-ing.

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Leave the corn in their husks. Trim off the edges so you can fit them on a sheet.

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As they are, no rinsing or anything, 350 F for 20-40 minutes.

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Make sure not to burn your hands as you peel off the leaves.

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Like a newborn!

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We like ours with butter and pepper.

Now it’s not nearly the same as the corn roast at the MN State Fair, which exemplifies everything a corn cob should be, but it was still really tasty. This will hold us over until August when we can eat that delicious corn! Also pictured: SP‘s crab salad open-faced sandwiches.

For dessert, we had some delicious cake courtesy of Key’s Cafe again. When we went to pick up our Strawberry Rhubarb Pie the other day, we saw this and couldn’t resist:

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What a German Chocolate Cake should be.

We remembered there was something curious about German Chocolate Cake’s history, so we had to do a bit of research. Names can be deceiving. In this case, it’s named after a guy, Samuel German, who developed a dark baking chocolate in 1852. When a recipe showed up in Dallas 105 years later, popularity spiked. Then the possessive was dropped at it just became “German” Chocolate Cake. Go figure. Still. Delicious!

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What did we do to deserve such a nice treat? Who knows!

Tomorrow is National Peanut Butter Cookie Day and National Jerky Day.


[FHCx137] National Coquilles St. Jacques Day

Pardon our French…


So St. James/Jacques apparently was associated with the scallop shell symbol. He saved some dude who was covered in scallops (right?) and the legend made the association happen. Of course, we can leave it to the French to take something Catholic and something seafood and make a dish out of it.

Today we used Ina Garten’s recipe to make this dish. And, honestly, days like today we are very glad to have started on this FHC journey. Despite the price of the scallops and time investment to cook, it had us making something we would have never made at home otherwise, and likely would have never had the opportunity to eat when not at home. So thanks, barefoot lady!

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Chopped parsley and large shallots. As AK says, shallots are onions that are also garlic. (They burn your eyes extra…)

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3 oz of grated gruyere in a 1 lb bowl. Don’t fool yourself.

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Mise-en-place, except disorganized and lazy. You know, the American way.

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Butter in a fry pan and a sauce pan.

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Add some flour to make a roux in the sauce pan.

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After it cooks for a few minutes, add 1.5 cups of seafood stock.

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Then this is where we changed the original recipe from 1 cup of heavy cream to 1/2 cup cream and 1/2 cup skim milk. Also add curry powder, salt, pepper. Bring it to a boil.

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Meanwhile, cook the shallots until they turn clear.

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Add the mushbooms.

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It’s so steamy because of some cognac added in that evaporates. Now this part puts the “mush” in “mushroom.”

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Add the mushrooms/shallots stuff to the cream sauce

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Butter up one casserole pan. The recipe called for baking this in 6 individual 1.5-cup gratin dishes for entertaining guests. We baked it all in one big pan and it was still awesome.

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Cover with the mushroom/shallot/cream stuff.

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Bread crumb mixture that we altered from the recipe. 1 cup bread crumbs, parsley, grated gruyere, and 2 tbsp of olive oil. Put that on the top!

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In she goes! We allowed for extra baking time because it was in one big dish.

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Our house smells like scallops.

This thing was SO GOOD. We really toned down the richness from the recipe and it was still phenomenal. It’s cheesy and goopy, and you get that bread crumb topping that hits the right notes of crispiness… And when you’re lucky enough to nab one of the giant scallops, your mouth starts singing and your body starts dancing. Magical. We had some for ourselves, set aside some for leftovers (both for us, and to share with SPom and SPad), and shared some with SP‘s friends. They all loved it, too.

Gonna go dream of scallops now.

Tomorrow is National Cherry Cobbler Day and National Walnut Day!