Welcome to Sarah's Adventures in Culinary Experimentation

This blog is for posting recipes I've experimented with while teaching myself to cook. Some I have taken from my favorite recipe books, others are purely my own experimentations. My audience is usually just my husband, my toddler daughter, and I and we are living on a tight budget. Sometimes you might find a splurge.

Hopefully you'll find something here that you like!

Sunday, March 18, 2012

Sweetened Condensed Milk Toast

Sweetened Condensed Milk Toast
Serves 4-5

  • 1/2 loaf Italian bread 1/2 inch thick slices
  • 14 oz can sweetened condensed milk
  • 4 tablespoons butter
  • 4 teaspoons cinnamon

  1. Place the slices of bread on a baking sheet and put them under the broiler until toasted.
  2. When one side is toasted, pull out and immediately butter each slice.
  3. Turn the slices over and put them back under the broiler. When done, butter those sides.
  4. Sprinkle about 1/2 teaspoon of cinnamon on each piece of buttered toast.
  5. Then spoon about 1/2 tablespoon of sweetened condensed milk onto each slice. Put back under the broiler for 1 minute. Check to make sure its not burning.
  6. Take out and serve!

Sunday, March 11, 2012

Spicy Ham, Egg, Cheese, and Spinach Sandwiches

Spicy Ham, Egg, Cheese, and Spinach Sandwiches
 Inspired by a recipe from Food Network.

  • 4 plum tomatoes, halved lengthwise
  • 4 English muffins, split
  • 2 tablespoons butter
  • 1 Ham Steak or 1/4 pound of Canadian Bacon
  • 8 cups baby spinach (about 8 ounces)
  • 1 teaspoon Siracha Chile Sauce
  • 4 large eggs
  • 1 cup shredded extra-sharp cheddar cheese
  • Salt and Pepper
  1. Put the oven on Lo-Broil.
  2. Place the tomatoes skin-side down on a baking tray. Sprinkle cheddar cheese over the tomatoes.
  3. Take the ham and put 4 pieces on the pan with the tomatoes. Place in the oven until cheese is melted and ham is to your preferred texture.
  4. Toast the English Muffins in the toaster (or your preferred toasting method).
  5. In a large pan over medium-high heat, put the 8 cups of baby spinach and 1 teaspoon of Siracha Chile Sauce. Cook down until wilted.
  6. When the Spinach is done, wipe out the pan with a damp paper towel and return to the heat.
  7. Heat one tablespoon of butter and put in two eggs. Cook evenly on both sides, allow for the middle to stay gooey. 2-3 minutes on each side, depending on how cooked you want the middle.
  8. When the muffins have been toasted, take out and put a little bit of butter on the muffin, then sprinkle cheddar cheese on the bottom.
  9. Check the tomatoes and ham.
  10. When the ham is finished, put a slice on the muffin. Then put the egg on the muffin. Then put some of the spinach mixture on top. Salt and pepper to taste.
  11. Repeat for each sandwich that is made.
  12. Put the tomatoes on the side and serve.

Friday, March 9, 2012

Pork Schnitzel and Creamy Corn

Pork Schnitzel and Creamy Corn
Inspired by Rachael Ray's recipe.

  • 3 cups Italian Bread Crumbs
  • 1 cup flour
  • Salt and pepper
  • 3 eggs
  • 1 cup vegetable oil
  • 1 - 2 pound pork tenderloin cut crosswise into 8 pieces
  • 2 tablespoons butter
  • 1 red bell pepper, finely chopped
  • 2 cans corn
  • 3/4 cup half-and-half

  1. In a shallow bowl, season the flour with salt and pepper.
  2. In a another bowl, whisk the eggs.
  3. In yet another bowl, pour the bread crumbs. Line up flour, egg, and bread crumb, in that order.
  4. Working with 1 piece at a time, place the pork between 2 sheets of plastic wrap and pound into 1/4-inch thick cutlets.
  5. Dredge each cutlet in the seasoned flour, shaking off any excess.
  6. Dip in the egg, then coat with the breadcrumbs. Place on a wire rack.
  7. In a saucepan, melt the butter over medium heat. Add the bell pepper and cook, stirring, for about 3 minutes.
  8. Add the corn and 1/4 cup water, cover and cook until tender, about 8 minutes. 
  9. Stir in the half-and-half and cook for 3 minutes; season with salt and pepper.
  10. In a large skillet, heat the oil over medium-high heat until hot.
  11. Add the two breaded cutlets at a time and cook, turning once, until golden, about 3 minutes per side.
  12. Transfer to a paper-towel-lined plate. Season with a little salt.
  13. Serve with the corn.

Thursday, March 8, 2012

Cheesy Chicken & Broccoli Bake

Cheesy Chicken & Broccoli Bake
Inspired by Kraft Food & Family Spring '09. This is a really great recipe and there was pretty much nothing leftover for the next day. It was delicious!

  • 2 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
  • 1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
  • 1 pkg. (16 oz.) frozen broccoli florets, thawed, drained
  • 1 can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup
  • 1/2 lb. (8 oz.) VELVEETA®, cut into 1/2-inch cubes
  • Salt & Pepper

  1. Heat oven to 400ºF.
  2. Prepare stuffing as directed on package. We used the microwave directions, which made it quicker, since you bake it to be crispy.
  3. Combine remaining ingredients.
  4. Spoon into 13x9-inch baking dish. Top with stuffing.
  5. Bake 40 min. or until chicken is done and top is crispy.