Gain Tirade

Dedicated to exploring the various reaches of living with "gaining" on the brain.
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Jamaican Curried Chicken with Spanish Rice


3lbs of boneless, skinless chicken breasts halved

1/2 large yellow onion chopped

2 cups of portobello mushrooms washed

1 family sized box of Goya Yellow Rice

1 table spoon of Jamaican curry powder

1/2 cup Jamaican curry concentrate

5 cups water


Boil the water on high and add all the 

vegetables, curry powder, and curry 


Boil until concentrate disolves. Add chicken and 

let boil until the outter meat turns white.

Add the yellow rice mixture and turn heat to 

medium and cook until the liquid is 3/4’s of the 

way cooked out.

Fluff and serve.

Lemon Vanilla Sugar Cookies


2 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 cup butter, softened

1 1/2 cups white sugar

1 egg

2 teaspoons vanilla extract

1 fresh lemon squeezed


Preheat oven to 375 degrees F 

(190 degrees C). In a small bowl, stir together 

flour, baking soda, and baking powder. 

Set aside.

In a large bowl, cream together the butter and 

sugar until smooth. Beat in egg, lemon juice 

and vanilla. Gradually blend in the dry 

ingredients. Roll rounded teaspoonfuls of 

dough into balls, and place onto ungreased 

cookie sheets.

Bake 8 to 10 minutes in the preheated oven, 

or until golden. Let stand on cookie sheet two 

minutes before removing to cool on wire racks.

Gainer game shows with a reality show twist? Why not?

I just whipped this up a little while ago. I felt it was semi-appropriate—I mean, it is food.

Pumpkin Beignets

Pumpkin Beignets:

1/2 teaspoon dry yeast

1/4 cup warm water (105º)

4 cups all-purpose flour

1 cup canned pumpkin puree

1/4 cup sugar

1/4 cup heavy cream

1/4 cup hot water

1 egg

2 tablespoons vegetable shortening

1/2 teaspoon salt

Vegetable oil, for frying

Maple Glaze:

3 tablespoons butter

1/4 cup maple syrup

1 cup powdered sugar

For pumpkin beignets:

Sprinkle yeast over warm water in a small bowl, stirring to dissolve. Let stand for 5 minutes.

Combine flour, pumpkin puree, sugar, heavy cream, hot

water, egg, shortening, and salt in a large bowl; stir in yeast

mixture. Mix dough just until combined and smooth. Let

dough rest in bowl, covered with a clean kitchen towel, 30


Transfer dough to a well-floured surface. Pat to about 1/4-

inch thickness and cut into 2-inch squares. Cover with a

clean kitchen towel and let dough rise in a warm, draft-free

area, about 1 to 1 1/2 hours.

Heat 3 inches of vegetable oil to 350°F in a deep, heavy pot

over medium-high heat. Fry beignets until golden brown,

about 2 to 3 minutes, turning as soon as they brown on one


Remove with tongs or a slotted spoon and place on paper

towels to drain.

For maple glaze:

Combine butter and maple syrup in a medium microwave-

safe bowl. Microwave until butter melts. Whisk in powdered

sugar until smooth.

Drizzle warm beignets with maple glaze and serve


* Thanks to Coasterbelly for the recipe!

Age is just a number…and some silicone crows feet.

White Chocolate Bread Pudding


2 cups whole milk

1 cup granulated sugar

1-3/4 quarts heavy cream

1-1/4 lbs. white chocolate, chopped

4 eggs

14 egg yolks

1 loaf day old French bread, cut into 1 inch slices


Preheat oven to 350°F. Heat milk, sugar and all but 1/2 cup cream in a heavy saucepan over medium heat until the mixture just begins to bubble around the edges. Do not boil. 

Remove from heat. Stir in 10 ounces white chocolate until melted. Let cool 10 minutes. Lightly beat whole eggs and egg yolks in a bowl. Beat cream mixture into eggs in a slow and steady stream.

Arrange half the bread slices in a 9x13 inch baking dish. Pour half the egg mixture over bread. Press bread with the back of a spoon until soggy. Pour in remaining egg mixture. Cover pan with foil and bake 1 hour. Remove foil and bake another 30 minutes, until pudding is set and golden. Meanwhile, bring remaining cream to just a boil in a heavy saucepan. Remove from heat and stir in remaining white chocolate until completely melted. Serve over bread pudding.

*calories 763, fat 57.3g

How I feel after coming home from snack shopping..

Coconut Cookie Bars


1/2 cup unsalted butter

2 cups graham cracker crumbs

6 ounces semisweet chocolate chips

1-2/3 cups sweetened condensed milk

1 cup chopped walnuts

1 cup coconut


Preheat coven to 350. Place butter in 9x9 pan and inside the oven to melt. Remove from oven and spread butter evenly throughout the pan. Sprinkle down graham crackers and press down firmly to create a crust. Sprinkle chocolate chips over crust. Then pour condensed milk over the chips; sprinkle on nuts and coconut. Bake for 15 minutes or until coconut is golden brown. Cool, cut, and serve.