I know soda is bad, but SALTED WATERMELON FLAVOR? by Sarah Sparks

Due out July 24th, 2012, Pepsi Japan will be releasing their newest unique flavor: Salty Watermelon. This is already creating a stir. Even this MassBytes' blogger from Massachusetts wants to get her hands on one. Pepsi Japan tries a new flavor each year such as Pepsi Baobob, Pepsi Ice Cucumber, Pepsi Shiso, and even Pepsi Pink (strawberry and milk, rumored neither were on the ingredient list).

So if you are traveling to Japan this summer and you love me, please, pretty please get me one. K. Thanks. Love always, Sarah Sparks.

Cheez-It Chicken - "trashy" food

I am not a fancy person.

To that point, here is a dish that you make with 3 ingredients, and one of them is Cheez-Its.

It makes more sense than you might initially think.  It allows for a crunchy coating without frying, and everything that makes Cheez-Its good (cheesiness, saltiness) not only works well with the chicken, but is improved by chicken juices seeping into them.  Plus you get to smash things.

Want to make it happen? Make it happen!

MassBytes Exclusive: All-Day Beef!

That's right, an exclusive!  I'm posting this recipe right here on MassBytes and it isn't posted anywhere else.

So you know carnitas, right?  A delicious long-cooked pork that is then shredded and crisped up in the pan, and then put into a burrito or something and enjoyed.  Well.  I didn't have any pork, but I did have some stew beef hanging around in the freezer, so I applied the same recipe to it, and it turned out awesome!  I can't call it carnitas, I don't think, so "all-day beef" it is!

All-Day Beef

Ingredients
1 lb beef stewing meat
1/3 cup orange juice
2 cloves garlic, lightly smashed
1 tsp salt (coarse, if you've got it)
water

Method
In a skillet large enough that your beef can be in a single layer (or as close to it as possible), place the beef, garlic, orange juice, and salt.
Add water until the beef is covered, or as close as you can get without overflowing your pan.
Bring to a boil.
Turn down to a simmer and cover loosely - my skillet doesn't have a lid, so I used tinfoil, and that works fine - for about 3-4 hours or until the liquid is all evaporated.
With a fork, or two forks, shred the beef in the pan.
Turn up the heat to medium and fry the beef until crispy (or extra-crispy, if that's how you like it!).
Put it in a burrito or a taco or your mouth.

Here it is with some cheese and green onions, with which and some black beans and lettuce we made tacos, but combine it with your choice of accoutrements and it wil still be good, I promise!

Also, what are you doing this Friday (May 25th)?  If you aren't busy, come to the Cantab for a Hookerclops show... that is also my 30th birthday party!

Simple Kitchen with Krishna: Frittata

A Frittata is basically a Quiche, only simpler.

This is another simple egg recipe. This one takes a little longer but it’s worth the wait. The best part of this recipe is that you can put whatever vegetables you have on hand. Whether you want a spinach frittata or tomato and cheese frittata, you’re the boss and you decide what you want in it.

Ingredients:

• 5 eggs, beaten
• ¼ cup milk
• 2 tbsp. cream
• Half of an onion, diced or julienned
• Half of a tomato, diced or however you want to cut it
• ¼ cup of any grated cheese
• Unsalted butter
• Salt & pepper

Directions:
Turn oven on to broiler. Beat the eggs with a whisk in a medium bowl then add the milk, cream and seasonings. Melt butter on high heat and sauté the onion and tomato using a stainless frying pan for about 2-3 minutes or until the onion is translucent. Pour the egg mixture to the pan and don’t do anything for about 10 seconds. Start stirring, making sure the bottom doesn’t burn. Once a little firm, add the grated cheese then continue stirring. When you notice that it’s starting to get firmer, throw the pan in the oven for about 3-4 minutes or depending on how cooked you want it to be. I personally like a softer frittata so I leave it in the oven for less than 4 minutes. Take the pan out of the oven and try to lift up the sides using a rubber spatula. Flip the frittata bottom up on a chopping board. Done!

Serves 2-3

Simple Kitchen with Krishna: Fast and Easy Alfredo Sauce

Say it's 7pm, you just got home from work and you're hungry. You're tired and you don't feel like cooking so you'll be thinking of ordering out. Here's a little something that might change your mind.

Note: If you don't have some of these items, maybe next time you go to the store you'll remember to grab them ;)

Ingredients:
Any kind of pasta
Heavy Cream
White Cooking Wine
Garlic
Parmesan
Lemon
Red Chili Flakes
Salt & Pepper

Follow these steps:

Chop garlic - It doesn't have to be perfect, you won't be judged by Tom Colicchio. :) Boil Pasta and half way through it start sauteing the garlic in a regular sized pan. Once pasta is cooked transfer it to the pan with the garlic. Keep on medium heat then add the cooking wine (1/4 cup). Boil for a minute or two then add cream (1/4 cup). Try tossing with tongs until the sauce starts to thicken. Add the grated parmesan cheese, a pinch of salt and pepper, red chili flakes and 1tbsp of lemon juice. Toss again for another minute and that's it! You got yourself a homemade dinner! :)

My Favorite Salad Dressing - Krishna

Have you ever wondered what other salad dressings you can pair with Romaine Hearts besides the usual Balsamic Vinaigrette?

Well, I have the dressing for you (and it's a lot cheaper)!

This dressing is so simple. Chopping the Romaine and juicing a lemon are the only work involved. Let's start!

Ingredients:
Romaine Hearts (1 for 2 people) - Chop 1/4 of an inch
Salt and pepper
Chili Flakes
Lemon Juice (1 part)
EVOO (2 parts)

Throw romaine, salt, pepper and chili flakes in a medium bowl and mix with tongs. Add the EVOO and lemon juice (make sure the ratio is 2 parts EVOO and 1 part lemon juice). Toss with tongs then serve. You can also add grated Parmesan Cheese if you feel like it (grating the cheese yourself is even better)!

Enjoy!

Quick Breakfast: Crepe Nutella

It's difficult to cook for yourself and your family when you have a full time job. As one of the Chefs at an Italian restaurant in Manhattan, I work 10-11 hours a day. But even with that kind of schedule, I make sure I feed myself properly.

I love this recipe for the same reason I love Peanut Butter and Jelly; It's fast, doesn't have a lot of ingredients and did I say so darn good? Enjoy!

Ingredients:
3/4 cup Flour
1 Egg - Beaten
3/4 cup Milk
2tsp. salt
Nutella
Unsalted butter for cooking the Crepes
Makes about 5-6 Crepes, depending on the size of the pan

Mix the flour and salt in a medium bowl. Make a well in the center then add the egg and milk. Mix the egg and milk together then gradually mix in the flour. Continue mixing until clumps are gone.

Melt butter in a non-stick pan on medium heat. Pour in enough batter to cover the base then swirl the pan around the pan while tilting it so that you have a thin and even layer. Cook for about half a minute. Lift up the edge of the crepe to see if it's brown enough then flip it using a rubber spatula.

After flipping, it will take about 1 minute to cook the other side so this is your chance to spread Nutella on the crepe. Once done, fold the crepe twice to get the V shape (same as the photo).