#no recipes just vibes

[thomfooleryy]

I’m just gonna like… start posting food I make here. Because why not. There is no theme here. No rules to follow. Take it or leave it 🤷🏻‍♂️

[finemealprompt]

DP x DC Prompt #77

When Duke watches shows, he loves to drink tea. Really, when he’s doing anything he enjoys drinking tea. He blames Alfred. Alfred makes the best tea that always makes Duke feel at peace. He even got Alfred to teach him his tea-making ways.

Then, one day, he decided to make a tea that he felt surmised the show he was enjoying. Then it just became a Thing™ he did. He started posting about it online after a couple of months. People loved it. Making the tea themselves, watching the show or reading the book.

Eventually he starts making food, too. And even more people eat (heh) that up! He’s even managed to make a couple friends. Especially with this one girl who appreciates that he always offers up vegan/gluten/other dietary restriction options for his tea blends/recipes that are just as good.

He’s hoping he can meet this Sam one day.

[utilitycaster]

I joke a lot about liking things out of spite but like. Speaking as a pretty big contrarian you can't actually do this in earnest before shriveling up and dying inside. Spite is a great motivator to check out things that seem unfairly maligned, but sometimes you'll find you still don't like it (or, conversely, that people you cannot stand still like the same things you do). Once you start letting spite actually guide you and dictate what you want instead of your own personality (which, by doing this, you are slowly dissolving into a vat of bile), you will be miserable in every sense of the word. They call it cutting off your nose to spite your face for a reason.

[jkpng]

day 135/547 of missing jungkook

[a-slut-for-smut]

you know a ship is gonna be 👌👌 when one looks at the other and goes:

"hmm...maybe violence IS the answer"

[messier51]

In reference to your tags on the food that makes life worth living post - what are chicken squares???

They're kind of like chicken salad sandwiches but wrapped up and baked in crescent roll dough.

They are very delicious.

[image description: four baked chicken squares still on the pan. they aren't very square but the crescent roll dough is nicely browned and they're covered in browned stuffing bits]

At the risk of sounding like a food blogger, these are the food that I'd ask for when given a choice for my birthday. These are kind of an ultimate comfort food nostalgia thing for me. I use an altered version of my grandma's recipe (I measure with my heart, I am so sorry gramma but it turns out just fine this way, and no extra mushrooms) which is below vvvv. There IS a recipe online, on the Official Pillsbury Website (https://www.pillsbury.com/recipes/savory-crescent-chicken-squares/) from one of their contests. The name on the recipe is not my grandma, but the location is not far from where she lived. My grandma's recipe is better (obviously) but they're very similar and the version at the link is half the size if you want to try it but don't want to do math or something.

Part of the reason for making the full 8-sandwich version from my grandma's recipe is that it uses a full modern 8oz package of cream cheese (instead of the 3oz version that used to be common I guess?), and then you do not put the other half back in your fridge and forget about it until it gets moldy. If that's too much food, the chicken squares freeze really well! Just bake them for slightly shorter (I do it about 20 minutes) and then stick them in a freezer bag in the freezer until you want to eat them. They just need to be re-baked!

Chicken Squares Recipe (from aj's grandma)

Filling:

1 8oz package of softened cream cheese

1/2 stick butter (that's 1/4 cup) (recipe says "or margarine" lol) melted (you use the other half of it below)

4 cups cooked cubed chicken (this can be approximate. One rotisserie chicken or so. Leftover turkey works great! Canned chicken would probably be good too. My sister does hers with mushrooms for vegetarian reasons but I have no clue how to do that. You can adjust this though! It's super forgiving.)

1/2 tsp salt

1/4 tsp pepper

4 Tbsp milk (that's 1/4 cup)

4 Tbsp lemon juice

3 Tbsp chopped chives or onion. (Or like, as much as you want. If you like onion, more onion is really good in this. I have used half a large onion, a whole bundle of green onions, whatever looks good. 3 Tbsp is not enough imo, but if you're not into onions, then maybe ignore me)

2 8oz cans of refrigerated crescent rolls.

Sauce:

1 can chicken broth

2 cans cream of mushroom and/or cream of chicken soup

1 pint cream, half and half, or milk

sauteed fresh or canned mushrooms

Topping:

Pepperidge Farm Herb Seasoned Dressing (not the cubed kind) (you can use whatever breadcrumbs you have but the seasonings are really good! Sage, thyme, rosemary, poultry seasonings, whatever.)

The other half of your stick of butter

Instructions:

Cream the cream cheese (a stand mixer is helpful for this) and beat in 1/2 stick of melted butter. Beat until smooth.

Add chicken, onion, salt, pepper, milk, lemon juice. (Order doesn't really matter.) Mix well.

Separate 1 package of crescent dough into 4 rectangles. Firmly press perforations to seal 2 triangles together. Pat out dough to make thinner and larger (make it sorta square if you cant). (See alternate options below*)

Place about 1/2 cup filling into the center of each dough rectangle. Pull the 4 corners to the center. Twist slightly and pinch together, and pinch the sides that came together to seal. (It's totally ok if they're not perfect. They filling isn't gonna go anywhere.)

[4 unbaked chicken squares on a cookie sheet with a silicone baking mat. Three of them are sealed and kind of lumpy, the fourth is still laying out as a square-ish shape of dough with a scoop of filling in the middle. It's got a lot of green onions in it.]

Repeat with your second roll of rolls.

Melt other 1/2 stick of butter in a shallow bowl or pie plate and fill a 2nd shallow bowl with the stuffing/dressing/herbed seasoned bread crumbs.

Set out a cookie pan (I like to line them with parchment paper but it's fine if you don't, they won't stick).

Carefully lift one sandwich packet. Dip both sides(!) in butter and then in the stuffing. Place on the cookie sheet. (Sometimes I wear gloves for this step, your fingers WILL get gooey. You want the bread crumbs sticking out all over, it'll be delicious.)

Repeat for the rest of them.

[four unbaked chicken squares coated in butter and stuffing bread crumbs on a cookie sheet, ready to go into the oven]

Bake at 350°F for 20-25 minutes (or at 375 for about half an hour if you live on top of a mountain like me). They should be golden brown when they're done (see photos at top and bottom of the post).

You can partially bake and freeze or refrigerate for later!

Prepare sauce:

(I'm going to be honest I don't bother. Sometimes I make a can of cream of mushroom soup in the microwave and pour it on top. It's good! But it's way too much for just a me, and it doesn't freeze as well.)

Sauté mushrooms in about 1/4 cup of butter (sorry that's another half stick of butter, that wasn't in the list above)

Heat chicken broth and cans of soup.

Mix in mushrooms

Simmer until thick and bubbly. Reduce heat and add cream right before use. DO NOT boil after adding cream.

To serve, ladle mushroom sauce over each chicken square on plate.

[a baked chicken square in a shallow bowl swimming in cream of mushroom soup]

*Alternatives to trying to make squares out of crescent dough:

Supposedly it works with dinner roll dough too but I don't remember ever doing that.

Buy the sheets of crescent dough, which makes it a little less likely to split along the diagonal where you tried to smoosh them together.

Make little roll ups! Spoon filling onto large side of the crescent roll triangle and roll up just like you would if you were making it without filling (this is also really good with jam or nutella js). You can still dip them in the butter and dressing, they turn out great! You get a bigger bread to filling ratio, so you might need more rolls for the same amount of filling. Bake time is a little shorter though, keep an eye on them. They're cute though!

[three chicken roll ups(?) on a plate]

[baked chicken squares and roll ups on parchment paper-covered cookie sheets sitting on the stove]

So, go forth and eat chicken squares. I've got some in my freezer that I made after thanksgiving with my leftover turkey, I'm going to eat some on Monday for my birthday meal, as is traditional.

[ninjasmudge]

hey does anyone in here cook? ive been given an extra pork chop that im gonna have tomorrow, and i wanna marinate it, but i want to try something different from my usual one. anyone have any good pork marinades?

sticky sweet marinades is one of the only types im not keen on, and hot spice is okay but not super mega spicy. would love to hear is anyone has any faves 👌

[iknityounot]

I somewhat recently lost a group of friends, nearly all of which I had knitted items for.

Half the time I think about the whole situation I am sad, and the other half I am furious.

And weirdly one of the only things I think about when I am angry is how I want all of them to send me back the things I made, or at the very least send me a photo of them destroying it so I know they are no longer benefiting from my work

[sirenascelestiales]

how does pinterest see you moodboard! not technically tagged but saw @thearcaneuniversity’s post and decided to copy it. Everyone is welcome to do the same, these are fun!

rules: search up fashion, pantone, mood and food on pinterest and put the first picture that shows up!

[morningmask27]

Managed to cook myself something quite ok for once

[honesttoglob]

I feel like Steve and Frances would be friends. Just like,,,, buds. Pals. They meet to play chess out in Central Park every weekend and Steve wins most of the time but it's only because he eats Frances' pieces when she isn't looking and she's way too high to keep track of his strategy.

[chekovsphaser]

The problem with USAmerican recipes is that most of them call for ingredients that don't exist outside of the US and/or ready mixes. If I wanted to use a ready mix I would read the instructions on the box. Ergo functionally useless to me.

The problem with Brazilian recipes is that most of them are written as if they are just reminding you of how to make something you already know how to make. As such, information like how long to bake something, or what temperature the oven should be on, high or low fire on the stove, or even on occasion what kind of spoon (table or teaspoon) to use is deemed extraneous. Which is also functionally useless.

I end up using the Brazilian recipes while checking English-language ones for baking time/temp and verifying spoon sizes. And also just a healthy dollop of doing whatever the hell I want anyway, because in the end I am Brazilian after all.

[qvietspvce]

i made stew. it's good stew. it's tasty stew. unfortunately i have seen so many mentions of hamburgers in the last 3 hours that i desperately want a burger and the stew is making me sad

[nobodybetterlookatme]

The love/hate relationship with my coworkers is so real lmao like why are they like this

[daandori]

we luv hiding in a bathroom for three hours bc your mom is throwing a tantrum and insulting you over something being overcooked

[theoptimisticdaydreamer]

Can we have a season of bake off where all the bakers are over the age of 50? Even better if they are in their 70s.

Older generation bake off.

I assure you that I will still faithfully watch every week because there is something so classic about the people who learned how to bake the old fashioned way: Watching their relatives who have baked for decades. With measurements like a pinch and a hint and a smidgeon. Recipes being passed down on the backs of notecards with the ink all smudged away or only through word of mouth alone. Who grew up having to stretch every ingredient. Who didn't have the internet or a lot of recipes/ingredients readily available for a significant portion of their life.

Give me older charming bakers. Give me an entire tent full of Nickys and Keiths and Dawns and Maggies. Bonus points if they have a really salt-of-the-earth life. Bonus bonus points if they have supreme British wit (a la Dame Maggie Smith) that will leave the judges speechless (and subtly insulted). Give me an entire tent full of people who do not give a damn about what Paul and Prue care most about--- presentation and ~finesse~. People whose only goal is to feed the people they care about with the food they create.

Give me a season of ~rustic~ bakers.