The Kamikaze Cook #34 Popovers

"What the heck is a popover?", you might ask. I didn't know either. My best description is that it's closely related to a quiche, but more "doughy".

I found a recipe in one of those "recipes included!" mystery books they have out called "Key Lime Pie Murder". The original recipe is close to my post called "Easy Quiche". When I made this however, I felt it was kind of drab, (even with a pound of butter on them), so I "Kamikazeized" it!

Original recipe: (this can be doubled or halved)
2 eggs
1 cup milk
1 cup flour
1/2t salt

MY version:
2 eggs
1 cup of milk plus a bit more (like 1/8-1/4 cup)
1 cup flour
1t salt
garlic powder
basil
parmesan cheese
grated sharp cheddar cheese
grated zucchini (not too much)

Using 1/4 cup measuring cup, pour into muffin tins. Bake at 450 for 17 to 30 minutes depending on depth of mix. Do not overbake. I baked these for 17 minutes and they were lightly brown on top and fluffy. When you remove from the oven, use a sharp knife and cut the tops to release the steam.

What can I say? These made enough for breakfast or lunch tomorrow too and they're quite tasty!

The Kamikaze Cook #33 Balsamic Chicken and Noodles

I stole an idea from Giada! She had made a steak sandwich using balsamic vinegar as a marinade in one of her episodes and I took it and made it my own. Duh. I've tried the following marinade on steak, but tonight I used it on chicken- yum! I wanted an Italian feel so I used the same ingredients as I use for bruschetta.

In a container with a lid, pour some oil (olive or canola), balsamic vinegar, garlic (fresh or not), sea salt and basil. Mix. Add chicken and flip to make sure it's been fully covered. Cover and marinate in fridge for 30 to 60 minutes.

In a different container, pour in uncooked egg noodles. Add balsamic vinegar to about 1/4 up the container. Then add filtered water to cover noodles. Cover and keep on counter.

When you're ready to cook, pour noodles, liquid and all, into pot and add enough water to cover noodles well. Add dash of sea salt. Heat on high. Stir first minute or so to keep from sticking. Cook until tender.

Heat skillet to med/high then spray with non-stick spray. When pan is ready, add chicken, cover and cook for 3-4 minutes (or until plump and white looking). Turn over and cook for another 1-2 minutes.

I found that the noodles had a nice, subtle hint of balsamic vinegar by doing this. I also think I might try a white sauce with vinegar in it too.