Monday, November 30, 2009
2- 15oz can cream coconut
2- 14oz can condensed milk
6oz white rum (or coconut rum)
1/4 tsp cinnamon
1/4 tsp cloves
1/8 tsp nutmeg
1 tsp coconut (vanilla) extract
1. Mix all ingredients in a blender
2. Put in sealable containers
2. Refrigerate for at least 1 hour, and serve chilled
His step mom put raisins in the mix as well to add some flavor and retain some of the alcoholics flavor
Tuesday, November 24, 2009
Pesto Cheese Blossom
5. With the machine running, add the oil in a fine stream.
Saturday, November 21, 2009
I found a basic recipe and modified it a little. The first batch I over cooked a little but my pup-pup didn't seem to mind at all, she gobbled it right up.
2 cups all-purpose flour
3 Tbsp packed brown sugar
1 Tbsp baking powder
1/2 tsp pumpkin pie spice
1/2 tsp salt
1 3/4 cups milk
3 eggs (lightly beaten)
3/4 cup canned pumpkin
1/4 cup vegetable oil
1. In large bowl combine: flour, brown sugar, baking powder, pumpkin pie spice and salt. In a second bowl combine eggs, milk, pumpkin and oil. Stir wet mixture into the dry until slightly lumpy.
2. Heat a lightly greased griddle over medium heat. Pour batter making (your) normal sized pancakes. Cook until golden brown; turn when tops are bubbly
Easy as that.
Tuesday, November 17, 2009
1 gallon apple cider
1 orange, zested and juiced
1 tablespoon brown sugar
2 teaspoons pumpkin pie spice
24 ounces spiced rum, if desired (for the grown-ups)
Heat the cider in a large pot over medium heat until it starts to simmer. Add 3 strips of orange zest, the orange juice, brown sugar, and pumpkin pie spice and stir. Bring to a simmer then turn the heat down to low to keep it hot, but not simmering. Heat for 5 minutes to allow all of the flavors to meld together before serving.
Serve hot in heatproof mugs with a shot of spiced rum, if desired
I cant wait to try this for the holiday season.
Monday, November 16, 2009
6. Dollop on french toast and add berries.
It's an adult meal with some of your childhood mixed in.
Thursday, November 12, 2009
Zucchini Bread3 eggs
1 cup oil
2 cups sugar
3 cups flour
2 cups zucchini pulp (or grated)
3 tsp baking soda
1 tsp salt
1/2 tsp baking powder
3 tsp cinnamon
mix all the ingredients together and put into 2 greased loaf pans. Bake 1 hour at 350 degrees. Makes 2 loaves.
Its a great alternative for the holidays instead of the usual pumpkin bread, or nut bread.
Thursday, September 17, 2009
Here's my problem: I hate touching raw meat of any kind. YUCK!! Totally grosses me out! I usually make my boyfriend do the dirty work. Like make the hamburger patties, or skewer the chicken bites for kabobs. Now here's the real BIG problem. I have to make my dad a meatloaf for his birthday dinner, part of the making process is having to mix the meat and others with your hands, then molding in with your hands. I'm totally grossing out about this, but I'm trying to help my mom and have a good birthday for my dad (since he was stuck in the hospital for his actual birthday).
I guess I have to suck it up, or get a bulk load of food grade gloves. (I'm opting for the second). If you want to gift me some gloves that'd be good :-)
Monday, September 14, 2009
Defiantly try this one, you wont be disappointed.
Sunday, September 13, 2009
Buffalo Chicken Quesadillas
1 store bought rotisserie chicken, shredded
3/4 cup buffalo sauce (Franks is the best to use)
1 1/2 cup shredded monterey jack cheese
12 soft flour tortillas
blue cheese dressing
In a large bowl, combine chicken with sauce, and stir to evenly coat. Add cheese and toss. Divide mixture on six tortillas and top each with remaining tortillas. Coat a large skillet with cooking spray over medium high heat. Cook quesadillas, one at a time, abut 3-4 minutes per side. Cut into quarters and serve with blue cheese and celery sticks.
1 1/2 cups milk
3 Tbsp brown sugar
1 tsp vanilla extract
1 tsp cinnamon
1/2 loaf day old bread, cut into cubes
1/2 cup pecans chopped (optional)
nonstick cooking spray
In large bowl, whisk eggs and milk. Add the brown sugar, vanilla extract and cinnamon and whisk until combined. Stir the bread and pecans into the egg mixture. Coat and 8-by-8 inch backing pan with cooking spray. Pour in the bread mixture and cover with foil. Let it sit in the refrigerator at least one hour (overnight would be better). Preheat oven to 350 degrees. Bake covered for 30 minutes, remove foil and bake an additional 10 minutes, until brown. Serve with hot maple syrup.
Berries with honey-lime yogurt sauce
3 cups mixed berries (blackberries, blueberries, raspberries, strawberries)
1 cup plain yogurt
3 Tbsp honey
1/2 tsp lime zest
Place berries in a serving bowl. In a small bowl, combine yogurt, honey and lime zest. serve berries drizzled wit yogurt sauce. Garnish with mint.
1/2 ounce grenadine
1 ounce orange juice
3 ounces champagne or sparkling wine
Orange slice for garnish
Pour grenadine into a champagne glass. Add orange juice, the top with champagne. Garnish with orange slice.
Wednesday, September 9, 2009
The curried split pea soup is a good one I know I can fall back on (courtesy of Alton Brown).
Disclaimer: I am not a fan of peas what-so-ever, but my boyfriend loves them so I tried this out for him. And the whole family we're the guinea pigs (dad HATES peas and mom likes them). This was going to be a contoversal dinner.
It came out amazing and my dad had 2 bowls. You really don't taste the peas and it is really yummy
Curried Split Pea Soup
2 tbsp unsalted butter
1 cup chopped onion
salt and pepper to taste
1 tbsp mince fresh garlic
12 oz dried green or yellow split peas (rinsed and picked through)
5 cups chicken broth
1 tbsp curry powder
Place the butter in a large pot over medium-low heat. once melted, add onions and a generous pinch of salt and sweat 2-3 minutes. Add garlic and continue to sweat for additional 1-2 minutes, making certain they do NOT brown.
Add the peas, chicken stock and curry powder. increase heat to high and bring to a boil. reduce heat to low and cover. Cook at a simmer until the peas are tender and barely holding their shape (approx: 45-50 min). Taste and adjust seasoning to liking. Using a stick blender, puree soup to desired consistency.
I like adding a little bit of Parmesan cheese on top for extra flavor.
Wednesday, September 2, 2009
I'm proud to be quite the savvy shopper.
Tuesday, September 1, 2009
Ever since I can remember going to our lake house with our family friends, Cindy would bring this slushie mix (that was NOT kid friendly). I didn't get my first taste of this slushie until this past summer. It was worth the wait! It is really refreshing!
1 (12 oz) can concentrated orange juice
1 (6 oz) can concentrated lemonade
1 cup tea (made with 3 tea bags)
1/2 cup sugar
7 cups water
2 cup Seagram's
Put all ingredients in large resealable container and place in freezer. Let sit for at least 48 hours in the freezer. Stir occasionally (2-3 times a day). Fill tall glass 1/2 to 3/4 full of slush, then fill up with 7-up (or sprite). Stir and drink.
Its incredibly easy to make, and its a hit with everyone. Just make sure you get a big enough container to hold is all. I have tried to make it in a large bowl and separate it into to seal-able containers, but that didn't work too well. Somehow all the ingredients didn't separate equally.
I got my container i use now from bed bath and beyond and it works wonderfully
Monday, August 31, 2009
If it was up to me, and if he wasn't married already: I would marry him. And yes, I have told my boyfriend this. Usually I watch his 11 o'clock show (due to school and work schedule) so I end of falling asleep towards the end of the show. I will almost always send my boyfriend a txt before I head to bed ("good night"). Sometime I will include in that txt that I am falling asleep to my other boyfriend (Alton Brown).
As I love alot of other shows on Food Network, he is my absolute favorite!
You will here alot of references to him and now that I have the gadget book, I will be sharing his expertise.
I found some really great cookbooks and wanted to take them all home, but that would take about 5 paychecks to do so. So i settled for one: "Hello, Cupcake! Interesting playful creations anyone can make" I love making dessert, and especially cupcakes! They are just so cute and perfectly portioned little pieces of yumm-o fluffy cake. Now these are very special cupcakes. They are, as the book title told you, PLAYFUL. It shows you how to make lil' penguin cupcakes, lil' kitties and puppies, and even some bowling pins. :-) Everything on these cupcakes are edible.
I will be trying recipes soon, so look forward to seeing them and pictures to follow.
Other cook books i wanted/must have:
Alton Brown I'm just here for the food &
I'm just here for more food
Recipes for your slow cooker
Saturday, August 29, 2009
- edame beans (soy Japanese beans)
- hot peppers of every variety
- collard greens
- mustard greens
- herbs of every kind: basil. mint. chives. parsley
and more that I don't even know. So when we cook we always look in the backyard for the freshest ingredients. I'm sure the county would allow it, we'd have a few chickens for eggs and cow for milk. Luckily our backyard is not that big. Heck my parents wont even let me get a dog.
1 1/2 cups graham cracker crumbs
5 Tbsp butter (melted)
1 cup + 1 Tbsp sugar
24 oz cream cheese (room temp)
1 tsp vanilla extract
1 cup canned pumpkin
1 tsp cinnamon
1/2 tsp allspice
1. Mix graham crackers, melted butter, and 1 Tbsp sugar in small bowl. Press firmly into spring form pan. Bake at 350 for 5 min, and set aside.
2. In large bowl, mix cream cheese, 1 cup sugar, and vanilla with mixer until smooth. Ass the remaining ingredients and mix well.
3. Pour into crust and bake at 350 for 60-70 minutes. The top will begin to brown and crack. 4. Remove from oven and let cool at room temp for atleast an hour.
5. Run knife around the side of the pan (sometime dipping the knife in warm water helps) and remove outter ring, cover with plastic wrap and place in refrigerator.
The other night, Josh and I went to a little Irish Pub right next to his house. I have known this place existed for a long time, and went with Twinny in high school. A friend of mine (and crush at the time) worked there. All I remember from that experience was just goofing around like a bunch of high schoolers. I see this place almost 3 times a week or more, and just drive by. So the other night Josh and I were hungry and I wanted soup of some kind. Potato soup sounded good to me so we went the the Irish Pub. GREAT IDEA! It was amazing!! Not to mention the food was great! I got the Irish potato soup, with an Irish whiskey creme brulee. Josh got the Shepard's pie. Absolutely amazing and mouth watering. Now on top of the awesomely great food, they have a LIVE Irish band playing traditional Celtic music Monday-Saturday. I have already decided that the band is being booked for my wedding. It was a great atmosphere and a real homey feel.
If you live or are ever visiting South Fl that is a must place to eat. Its on Griffin Rd east of 441.
And to top it all off I think the sun-sentinel newspaper ran a recipe of their potato soup and I am gonna find it!
I have an amazing recipe for Sangria...yes I know what your thinking: "sangria=Spanish, and she's the 'Irish chef' ". Well here's a little background for you. Yes I am Irish (through daddy's side), I am also 1/4 Peruvian (Grandpa on mom's side) and there is a hint of Cherokee Indian tossed in for fun.
Now both sets of grandparents split up. Grandpa from mom remarried a Cuban woman, hence the sangria. (And a bunch of other yumm-o recipes; which are to come)
A quick side track: Now let me just clear something up real quick. Yes I am a food network junkie, but Rachel Ray is "ok", "sub standard" her little phrase Yumm-o" was stolen. Clarification: "Yumm-o" is from ICE AGE, and quote Sid, the sloth, "Oh yumm-o a dandelion!"
1 lg apple
1 gal red wine
1/2 L orange soda
1/2 L lemon lime soda
1/4 L coca-cola
1/3 cup sugar
dash of cinnamon
Dice the fruit and put in large punch bowl. Add 1/2 the wine (or to just cover the fruit) to marinate, leave for 1/2 - 1 hour. Pour the rest of the liquids, sugar and cinnamon.
Thursday, August 27, 2009
Yes I know this is my 3rd post of the day, and yes I am worried I will run out of steam, but who the hell cares.
This whole sittin' on MY kitchen floor thing started Junior year of high school, when I learned that one of my new friends from school lives just down the street.
At one point the kitchen in my house was one of those you'd find at your grandmothers; old, outdated, and a few decades behind the time. We (not so) fortunately had a leak/flood in our kitchen, so low-and-behold we had to re-do/update the kitchen.
Now lucky this was during my "interior design" phase so I helped steer my parents away from tragic decisions. Long story short, it turned out great! As part of the reno we put the wood laminate floors down. Not only do they look pretty, they are apparently comfy.
Back to high school and Twinny...Steff came to my house, and we gravitated towards the kitchen, figured "hey! Let's make cookies (or chocolate covered pretzels)". In the midst of making whatever it was Steff plopped down in the middle of my kitchen floor. When everything was done we chowed down on the treats...well...you guess it, on the kitchen floor. It has somewhat been a tradition, kind of like Christmas eve breakfast at IHop, and always gathering at my house for dessert and drinks Christmas night. 5 years after the first kitchen floor sit-in it is still going strong. We have a few more people to our ring of friends on that kitchen floor, and every time Steff and I take a seat we get the same look around and dumbfounded look. Now my boyfriend (Josh) and her husband (Gordon) have gotten use to the tradition and joined in. As for everyone else it take some getting use to. And take my word for it. We have PLENTY of chairs and sofas to sit on that are very comfortable.
We have joked through the years, that what ever house I end up living in I will have to get the same flooring that is in my childhood house, just for Stephanie. And you know what? I don't have a problem with that one bit.
A lot of first have happened on that kitchen floor and a lot of memories have be stuck inbetween the grooves. Some of the best times we have had has taken place on those floors. Its amazing to look back through the last 5 years that have been spents there.
I forgot to add one tid bit of info on this one and my mom just reminded me. We also slept on the kitchen floor one time. Yes I know crazy. It is better for sitting on than sleeping thats for sure.
I promised Twinny some recipes, and this is one of my favorites.
1/2 cup vegetable oil
1/4 cup cider vinegar
1/4 cup white sugar
2 tsp dried parsley
1 tsp salt
1 pinch ground black pepper
1. In a jar with a tight lid, combine all ingredents. Cover and shake well. Refrigerate until use
1/2 cup sliced almonds
1/4 cup white sugar
1 head red leaf lettuce or 1 bag of baby spinach
1 red onion, chopped
1 cup chopped celery
2 (11 oz) cans madarin orange segments, drained
2. In a meduim saucepan over meduim heat, cook and stir the sugar until it is melted, then add the almonds and coat. Remove from heat, cool, and break into pieces.
3. In a large bowl, toss the lettuce, celery, oranges, almonds and dressing until evenly coated.
P.S. I forgot to mention that this recipe came from my wonderful boyfriend's step-mom, Eve.
Thanks very much to her!
Now the Twinny I talked about has her awesome blog and an even more awesome title, which was a ode toward me, my house, and kitchen. I did think about stealing, but through her help we came up with "The Irish Chef". Which is relevant in a few ways: I am a food network foodie fanatic. I am also Irish and very proud of it, and lastly since I am a foodnetwork junkie the title is a ode to the "Iron Chef".
ps... I tend to ramble.
Before starting a blog I contemplated how it would be of use to me. I can up with a few reason: 1. keep in touch with my twinny. 2. Add get recipes to the blog to share. And 3. Twinny and I want to do book club thing and this would be great for discussions and whatnot.
So here goes nothing and diving head first into the deep end of the world of blogging.