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