Sarah: Iron Chef Blogger Challenge Spaghetti Squash

So, I've never made spaghetti squash before. Ok, lets be real, I've never made any kind of squash before. Beginners Tip: I was very surprised at how much spaghetti came out of the squash, so buy a small one.

Turns out it is super easy. 400 degrees for an hour, cut it open and scoop.

I really just threw a whole lot of spices on this. Made some rice pilaf from a bag, broiled some asparagus.

Upon finishing cooking this I realized that it was completely vegan, which I thought was pretty cool.

Tasted completely vegan. I'm sure that this could have been great with a sauce, and plan to cook it again sometime soon.

Sarah: Iron Chef Blogger Challenge Bacon

Remember that EPIC fail? (OF COURSE you do! It's right below this post!) I think it would be very correct to say that I have bounced back with a vengeance.

I was excited about this challenge but also a little worried. I rekindled my Pesca-tarinism at the beginning of January, so regular bacon was out of the competition for me. Luckily Brandon and I have discovered a pretty good like of "fake" meat products that has rather yummy tasting bacon.

I usually shy away from Rachel Ray recipes for the simple fact that I cannot afford to stock a pantry like she does. 24 ingredients for make one dinner? YEAH RIGHT.

I got her magazine for about 2 years while living in LA and while I collected and ogled many of the recipes she has put together, I rarely attempted.

This salmon recipe was part of one of her mag's features called "5 Ingredients", and as you have gathered only had 5 ingredients. Well, 6.

Salmon, Bacon and Tomato Packets.

4 Salmon fillets

3 cooked strips of Bacon, broken into small pieces

1/2 cup of Ranch dressing

1/2 cup of Feta cheese ( I don't like Feta, so I used Queso Fresco)

1/2 cup of diced tomatoes

Pepper for seasoning

1. Fire up your grill. It needs to be really hot when you start to cook (I heated mine for like 15 minutes).

2. Grab 4 pieces of tin foil and put one salmon filet on each piece. Fold up the sides of the tin foil so it looks like a box without a lid.

3. Put 2 tablespoons of Ranch dressing on each filet, try to cover evenly. Distribute bacon evenly over filets. Do the same with the cheese.

4. Put the packets on your grill and close the hood. Let cook for 8-11 minutes, until opaque all the way through.

5. Take off grill, top each filet with 2 tbs of tomatoes.

---Review---

I served this with Uncle Ben rice pilaf (the kind that you microwave for 90 seconds in the bag) and roasted asparagus (put asparagus on some tinfoil, douse with some olive oil, season with salt, pepper and Italian seasonings, cover with more tinfoil, put on the grill for about 15 minutes, top with a little more salt and pepper, serve).

To say the least, this fish was delicious. Seriously, I don't even like fish that much and I would eat this everyday.

The recipe was super easy to follow, and everyone (we had my sister and our fried Dan over) loved it.

Make it now.

Sarah: Iron Chef Blogger Challenge #2 Coconut Milk

Thai Chicken Satay with Peanut Sauce and Cilantro rice

2 lbs white meat chicken, cut into 1 inch strips

Bamboo satay sticks

2 cloves garlic

1 tbsp curry powder

1 tsp coriander powder

1 tsp salt

1 tsp butter

3 tbsp light cream

1/2 c. coconut milk

1. Mix last 7 ingredients together. Add chicken. Marinate for at least 2 hours.

2. Skewer chicken. Broil until cooked, basting from time to time.

Peanut Sauce

1 tbsp sugar

2 tbsp peanut butter

1 1/2 c. coconut milk

1 tsp lemon juice

1/2 tbsp curry powder

Dash chili hot sauce

1. Mix all ingredients together.

Cilantro Rice

1 cup long-grain white rice

coarse salt

1/2 cup fresh cilantro

2 tablespoons fresh lime juice

1 tablespoon olive oil

1 garlic clove

1. Bring 1 1/2 cups of water to boil. Add rice and 1/4 tsp of salt. Cover and reduce to a simmer. Cook until all water is absorbed (about 16-18 minutes).

2. In a blender combine all other ingredients and 2 tablespoons of water. Blend until smooth. Stir into cooked rice.

---REVIEW---

I made this for Sam and I since Brandon is out of town for the next few days. We both really liked all of it. The three flavors were really great together. I don't know that the peanut sauce is the most necessary thing in the world, but it was alright (a little too creamy for my liking).

Sam really loved the rice, and I did too even though I am not the biggest fan of cilantro.

The picture is really washed out. The dish was actually really greatly colored. I forgot my camera, and Sam couldn't find hers, so I took the picture with my phone.

Overall- Good. Good good good.