Eris bakes: What could be more chaotic than a teenager in the kitchen?

{March 16, 2013}   Birthday pasta

I made homemade pasta on Wednesday! I made frascerelli, a rice like pasta, but since Mama and I had to pay to go to the class and got the recipe because we went to the class I’m not sure if I can post the recipe……but I can post the Alfredo sauce recipe I used!


Doesn’t it look yummy?

1/4 cup butter
1 cup heavy cream
1 clove garlic, crushed
1 1/2 cups finely shredded parmesan cheese
1/4 cup parsley

1. Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.

I omitted the parsley and it wasn’t cheesy enough for my family’s standards so I added about a 1/4 cup more cheese, which made it really gloopy ūüė• so I added about 1-2 tablespoons of milk, which made it perfect. Tada!


Sarah demonstrating the deliciousness


{March 12, 2013}   Bacon wrapped shrimp again!

Today I made the bacon wrapped shrimp again for dinner and like last time was awesome!

Yeah, super short post….

I MADE DINNER! This is normally a big to do for me to make dinner without help. But I made a cheesey-sausage-potato¬†casserole¬†thing which I don’t currently have the recipe for…but I made it by myself ūüôā

So I made dinner tonight and it was kinda easy, if icky (I¬†despise¬†raw chicken). The recipe is off of those free recipe cards you find in grocery stores…I think it’s from Progresso since all of the brand name items are “Progresso…..”.

It was supposed to be crispy but something went awry and made it soggy. But we ate it anyway with broccoli and fettuccine and it was tasty.


  • 4¬†boneless skinless chicken breasts
  • 1/4¬†cup butter, melted
  • 1¬†can (18 oz) Progresso‚ĄĘ Recipe Starters‚ĄĘ creamy Parmesan basil cooking sauce
  • 1/4¬†teaspoon garlic powder
  • 2/3¬†cup Progresso¬ģ Italian style panko crispy bread crumbs
  • 2/3¬†cup finely shredded Parmesan or Asiago cheese
  • Hot cooked pasta or mashed potatoes, if desired

Garnishes, If Desired

  • Additional shredded Parmesan or Asiago cheese
  • Chopped fresh basil or parsley


  1. Heat oven to 400¬įF. Line cookie sheet with foil; spray with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick. Sprinkle chicken with salt and pepper to taste.
  2. In shallow dish, mix butter, 3 tablespoons of the cooking sauce and the garlic powder. In another shallow dish, mix bread crumbs and cheese. Dip chicken into butter mixture, then dip into bread crumb mixture to coat. Place on cookie sheet.
  3. Bake 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165¬įF) and coating is golden brown. Meanwhile, heat remaining sauce until hot. Serve chicken with pasta and sauce. Sprinkle with additional cheese and basil.

So yeah….not much else to say…

{February 13, 2013}   Bacon Wrapped Shrimp!!!!!!!

Sorry about the lack of posts…but I’m back with tasty bacon wrapped shrimp! I even have pictures!!

Tasty shrimps!
Tasty shrimps!

Anyways….I got the recipe from Southern Living’s December 2012 issue and on Monday my mom and I made it for dinner for my mom, my aunt, and me, since the other two don’t eat fish. They had sloppy joe nachos but that’s another post.

Here’s the recipe:


  • 24¬†unpeeled, large raw shrimp
  • 1/4 cup¬†canola oil¬†
  • 1/4 cup¬†balsamic vinegar
  • 3 tablespoons¬†chopped fresh basil
  • 2¬†shallots, minced
  • 1¬†garlic clove, minced
  • 1 tablespoon¬†light brown sugar
  • 1/4 teaspoon¬†ground red pepper
  • 1/8 teaspoon¬†salt¬†
  • 12¬†bacon slices, cut in half crosswise¬†
  • 24¬†wooden picks


  1. Preheat oven to 450¬į. Peel and devein shrimp, leaving tails on. Combine canola oil and next 7 ingredients in a zip-top plastic freezer bag. Add shrimp; seal and chill 30 minutes, turning once.
  2. Meanwhile, arrange bacon in a single layer in a 15- x-10-inch jelly-roll pan. Bake at 450¬į for 6 to 8 minutes or just until bacon begins to brown. (Bacon will be partially cooked, not crisp.) Remove from pan, and drain on paper towels. Reduce oven temperature to 400¬į.
  3. Place a lightly greased wire rack in an aluminum foil-lined 15- x 10-inch jelly-roll pan. Remove shrimp from marinade; discard marinade. Wrap 1 bacon piece around each shrimp, and secure with a wooden pick threaded through both ends of shrimp. Arrange shrimp in a single layer on wire rack.
  4. Bake at 400¬į for 8 to 10 minutes or until bacon is crisp and shrimp turn pink. Serve immediately.

They were super tasty. We had to cut the bacon into halves so we’d have enough. Mama said she would serve them to guests. Aunt Paula told me on Tuesday that they were all she could talk about. The only thing I had to say was more bacon per shrimp. But that’s not a whole lot. Super super super tasty! If you couldn’t tell I really loved.

{December 9, 2012}   Chicken Doodle Soup

Ages ago….a few months I found a homemade 6 ingredient chicken noodle soup recipe in some food magazine probably Taste of Home.

Well, I tried it on Thursday, which may have been a bad idea for me to cook on my busiest night, and it said it only took 1 hour to make but its made in spurts so I could start and stop and it’d be fine. I got home from book club and started working on dinner, I thought it’d be maybe 45 minutes, well the chicken wasn’t cooked all the way and so I had to re-boil that, and then I had to de-bone it and tear it into chunks but it came out in strips-oh well-and then I had to cut up the carrots and let them boil until nearly soggy and then add the peas and the chicken and then let it heat up. By that time everybody was starving, I was close to crying, and it didn’t seem worth it.

But it tasted okay, it was way too oily,¬†definitely¬†needs tweaking: less water, more carrots, more peas, different noodles, more salt, more pepper-considering I didn’t put any of the last two in that didn’t surprise me.

But all in all pretty good for my first time making soup from scratch.

{October 24, 2012}   Wheee! A new blog!

I’m a total newbie at this. Yesterday¬†I was talking with my mom while we went hiking that afternoon and my dream of owning and running a bakery came up‚Ķand now¬†I’m¬†starting this wonderful, probably ignored cooking/food blog.

I‚Äôm going to try and post something-anything-twice a month. It will be food related. I may start with just spamming WordPress with drool inducing pictures of food I¬†didn’t¬†make before I take the plunge and post my own cooking disasters‚Ķ..okay¬†they’re¬†not that bad.

Wish me luck‚Ķ¬†I’m¬†going to need it.

et cetera