Thursday, March 11, 2010
Rachel's GB
I just love the way Rachel Ray always makes sure to have her GB (garbage bowl) nearby for quick clean ups :) Since I have such a small kitchen, my garbage can is no more than 4 steps away at any given time. However, having a GB allows me to separate the 'trash' from the stuff that goes to the compost pile. It's a really awesome idea. Thanks, Rachel!!!
Wednesday, March 10, 2010
BBQ Chicken Pizza
Here's a yummy sounding recipe I just received from a friend (thanx, Karen):
BBQ Chicken Pizza
8 servings
Ingredients:
1 (14 oz.) refrigerated Pillsbury pizza crust dough
1 (10 oz.) can Premium Chunk Breast of Chicken in water, drained
or 2 cups cooked chicken breast, diced
1-1/2 cups of your favorite BBQ sauce
1 medium red onion, thinly sliced
2 C shredded part-skim milk Mozzarella cheese
Directions:
1) Preheat the oven to 400 degrees.
2) Lightly spray a cookie sheet or 12" pizza pan with PAM spray.
3) Unroll the pizza crust dough press into the pan.
4) In a medium bowl, combine the chicken and BBQ sauce; spread the
mixture evenly over the dough.
5) Sprinkle the onion slices over the chicken mixture and top with cheese.
6) Place the pizza on a lower rack in the oven and bake for about 15 to 20
minutes until the crust is firm and lightly browned.
7) Cut into 8 servings.
BBQ Chicken Pizza
8 servings
Ingredients:
1 (14 oz.) refrigerated Pillsbury pizza crust dough
1 (10 oz.) can Premium Chunk Breast of Chicken in water, drained
or 2 cups cooked chicken breast, diced
1-1/2 cups of your favorite BBQ sauce
1 medium red onion, thinly sliced
2 C shredded part-skim milk Mozzarella cheese
Directions:
1) Preheat the oven to 400 degrees.
2) Lightly spray a cookie sheet or 12" pizza pan with PAM spray.
3) Unroll the pizza crust dough press into the pan.
4) In a medium bowl, combine the chicken and BBQ sauce; spread the
mixture evenly over the dough.
5) Sprinkle the onion slices over the chicken mixture and top with cheese.
6) Place the pizza on a lower rack in the oven and bake for about 15 to 20
minutes until the crust is firm and lightly browned.
7) Cut into 8 servings.
Tuesday, March 9, 2010
This one sounded even better :)
Creamy Grits with Shrimp
1 pound large raw shrimp, peeled and deveined*
1 cup heavy cream
2 cups water
1 1/2 cups hot stock (shrimp, chicken, or vegetable)
1/4 cup butter
Salt and black pepper to taste
1 cup stone-ground grits**
3 tablespoons fresh lemon juice
Salt and black pepper to taste
6 bacon slices
2 tablespoons finely chopped onion
1 cloves garlic, minced
2 tablespoons finely chopped green or red bell pepper
* To add flavor, place the shells of the shrimp in a saucepan and cover with water. Simmer over low heat approximately 7 to 10 minutes. Remove from heat and strain the broth, discarding shells. Add shrimp broth to hot stock.
** If using quick-cooking grits (not instant), reduce cream to 1/2 cup and reduce stock to 1 cup.
In a large saucepan over medium-high heat, combine cream, water, and hot stock; bring to a gentle boil. Add butter, salt, and pepper. Slowly add grits, stirring constantly (so that the grits do not settle to the bottom and scorch), until all are added reduce heat to medium-low. Cook for 20 minutes, stirring occasionally (be carefully not to scorch mixture), or until the grits are tender. Grits should have absorbed all of the liquid and become soft and should have the same consistency as oatmeal (moist, not dry). If the grits become too thick, add warm stock or water to thin. Remove from heat.
Sprinkle shrimp with lemon juice, salt, and pepper; set aside. In a large frying pan over medium-high heat, cook bacon until brown but not crisp. Remove from heat and pat dry with paper towels; set aside. Coarsely chop bacon when cool. Reserve 4 tablespoons bacon great in the frying pan. Add onion, garlic, and green or red bell pepper; sauté 10 minutes or until the onion is transparent. Add shrimp mixture and bacon; sauté 5 to 7 minutes or until shrimp are opaque in center (cut to test). Remove from heat. To serve, spoon hot grits onto individual serving plates and top with shrimp mixture.
Makes 4 servings.
Happy Birthday to Me (Shrimp & Grits)
It's my party and I'll eat what I want to...and I'm choosing
Bobby Flay's Shrimp & Grits:
4 cups water
Salt and pepper
1 cup stone-ground grits
3 tablespoons butter
2 cups shredded sharp cheddar cheese
1 pound shrimp, peeled and deveined
6 slices bacon, chopped
4 teaspoons lemon juice
2 tablespoons chopped parsley
1 cup thinly sliced scallions
1 large clove garlic, minced
Directions
Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.
Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.
Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.
Bobby Flay's Shrimp & Grits:
4 cups water
Salt and pepper
1 cup stone-ground grits
3 tablespoons butter
2 cups shredded sharp cheddar cheese
1 pound shrimp, peeled and deveined
6 slices bacon, chopped
4 teaspoons lemon juice
2 tablespoons chopped parsley
1 cup thinly sliced scallions
1 large clove garlic, minced
Directions
Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.
Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.
Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.
Monday, March 8, 2010
What have I done?
I decided to copy & paste all my posts and move them to my Yahoo Blog, hoping that people would read them. Well, still no readers. Guess I'll keep working on finding followers :)
Thursday, March 4, 2010
in a rut
I'm in a terrible rut. Other than the quick breakfasts I throw together in Mom's kitchen every morning (I'm seriously thinking of getting a job as a short order cook), I'm not cooking anything. Part of it is the fact that no one is following this blog but my daughter (and she never reads it). Most of the time, I feel like it's a complete waste of time. The only good thing about it is the fact that I have a free place to keep track of my recipes.
Right now, I have brownies in the oven...boxed mix. With everything that's been going on in the family and the major mood swings I've been having, I just don't feel like doing much of anything. My house is a wreck, laundry backed up, pets ignored, husband ignored, fighting with the 10 year old...miserable.
Right now, I have brownies in the oven...boxed mix. With everything that's been going on in the family and the major mood swings I've been having, I just don't feel like doing much of anything. My house is a wreck, laundry backed up, pets ignored, husband ignored, fighting with the 10 year old...miserable.
Monday, March 1, 2010
Family?
I have to take a moment to vent. I promise it won't take long. In fact, you don't have to read this, if you don't want to.
When Jay & I first got married, he would talk about family members and it would confuse me because I knew there was no blood relation. Over the years, I've come to understand what he meant. As you grow older, you choose your family members from unrelated people who are much closer to you than actual blood relatives. In the past months, weeks, days, even hours, I've learned that the majority of those who are blood related to me are of no concern to me. They know nothing about me and vice versa. If they were unrelated and I met them on the street, I would have no interest in them.
I used to feel bad about saying I didn't like my family but now it's invigorating to actually say, "I can't stand the majority of my family!" I would say 'hate' but that is such a strong word. Although, my feelings come very close.
When Jay & I first got married, he would talk about family members and it would confuse me because I knew there was no blood relation. Over the years, I've come to understand what he meant. As you grow older, you choose your family members from unrelated people who are much closer to you than actual blood relatives. In the past months, weeks, days, even hours, I've learned that the majority of those who are blood related to me are of no concern to me. They know nothing about me and vice versa. If they were unrelated and I met them on the street, I would have no interest in them.
I used to feel bad about saying I didn't like my family but now it's invigorating to actually say, "I can't stand the majority of my family!" I would say 'hate' but that is such a strong word. Although, my feelings come very close.
Saturday, February 27, 2010
Slow-Cooker Pot Roast
Slow-Cooker Pot Roast
Serves 4
2 tbsp. unsalted butter
1 tbsp. sunflower oil
1 large onion, cut into wedges
3 lb. boneless top round or rump roast
3 carrots, peeled & thinly sliced
3 medium white potatoes, cubed
2 bay leaves
1/2 tsp. sale
2 envelopes (1.4 oz each) onion soup mix
1 tbsp. cornstarch
You can replace the onion soup mix with an herb soup or mushroom soup mix for a different flavor.
Serving Suggestion:
Complete this all-in-one dinner with steamed string beans, freshly baked rolls & a mixed green salad!
Serves 4
2 tbsp. unsalted butter
1 tbsp. sunflower oil
1 large onion, cut into wedges
3 lb. boneless top round or rump roast
3 carrots, peeled & thinly sliced
3 medium white potatoes, cubed
2 bay leaves
1/2 tsp. sale
2 envelopes (1.4 oz each) onion soup mix
1 tbsp. cornstarch
- Heat the butter & sunflower oil in a large skillet. Add the onion & beef. Brown the beef on all sides. Transfer the beef & onion to a slow cooker.
- Arrange the carrots, potatoes & bay leave around the beef. Sprinkle with salt. In a heatproof bowl or measuring cup, combine the soup mix with 3 cups boiling water, stirring until smooth.
- Pour the soup mixture over the beef & vegetables in the slow cooker. Cover & cook on HIGH until the meat is very tender, about 3 1/2 hours.
- In a medium saucepan, combine the cornstarch & about 1 tsp. water; stir to form a paste. Add 2 cups hot liquid from the slow cooker & bring to a boil, stirring until the gravy has thickened. Slice the beef & serve with vegetables & gravy.
You can replace the onion soup mix with an herb soup or mushroom soup mix for a different flavor.
Serving Suggestion:
Complete this all-in-one dinner with steamed string beans, freshly baked rolls & a mixed green salad!
Cupcakes
I've been digging through some old magazines to see if I could find any interesting cupcake recipes for Cupcake Camp. So far, I found one for sweet potato cupcakes. Guess I'll keep searching. Any ideas?
Friday, February 26, 2010
Sometimes cheaper is better
I learned something today that I never would have thought possible...
Pancakes turn out much better in a $12 Farberware frying pan than in a $120 Scanpan skillet made in Denmark.
I thought I would be thrifty (time wise) and cook four pancakes at a time in Mom's expensive Scanpan (and I just love using that pan). First, all the pancakes were sticking to the pan. After a rather large coat of Pam cooking spray, they were still coming out thin and wimpy. That's when I decided it was time to switch over to the Farberware. Then, and only then, did they come out fluffy and brown and extra yummy.
Just goes to show you, expensive is not always better :)
Pancakes turn out much better in a $12 Farberware frying pan than in a $120 Scanpan skillet made in Denmark.
I thought I would be thrifty (time wise) and cook four pancakes at a time in Mom's expensive Scanpan (and I just love using that pan). First, all the pancakes were sticking to the pan. After a rather large coat of Pam cooking spray, they were still coming out thin and wimpy. That's when I decided it was time to switch over to the Farberware. Then, and only then, did they come out fluffy and brown and extra yummy.
Just goes to show you, expensive is not always better :)
Thursday, February 25, 2010
Back in the kitchen :)
It's lunch time for Mom so I decided to make some spaghetti for us. I'm cheating a bit by using a jar of Classico Mushroom & Ripe Olive sauce and adding a few extra ingredients of my own. Mom isn't real big on extra herbs & spices so I don't get to play as much when I'm cooking for her.
Cupcake Camp
As if I don't already have enough to keep up with, I've gone and found myself another hobby...Cupcake Camp!
Yes! You read it right! I'm going to organize a Cupcake Camp! Don't worry, I'm not doing this on my own. In fact, it's been done before and sounds like a blast!
Check it out for yourself: cupcakecamp.org
Now, I'm looking for individuals who would like to participate in this wild and crazy venture. Do you have some awesome cupcake recipes you would love to try on perfect strangers? Or, do you just love to eat cupcakes? If you answered yes to either (or both) of these questions, you're the person for me!
Drop me a line and we'll get started...the sooner the better :)
Yes! You read it right! I'm going to organize a Cupcake Camp! Don't worry, I'm not doing this on my own. In fact, it's been done before and sounds like a blast!
Check it out for yourself: cupcakecamp.org
Now, I'm looking for individuals who would like to participate in this wild and crazy venture. Do you have some awesome cupcake recipes you would love to try on perfect strangers? Or, do you just love to eat cupcakes? If you answered yes to either (or both) of these questions, you're the person for me!
Drop me a line and we'll get started...the sooner the better :)
Wednesday, February 24, 2010
I need suggestions!
Believe it or not, I'm out of ideas to cook! Oh, I have tons of magazines and recipe books and recipe websites but I'm not feeling anything special. Anyone have anything they would like for me to test?
If only I had a camera
My camera is a home, I'm cooking at Mom's, and these Tomato Dumplings look amazing!!!
I haven't tasted them yet but I'll give a report as soon as I do :)
I haven't tasted them yet but I'll give a report as soon as I do :)
A moment of silence
We've had 2 deaths in our family in one week.
First, my beautiful little man, Jimbo Bean. He was so full of energy, affection and sweetness.
RIP 10/2008 ~ 2/2010
Second, one of our beautiful Hemmingway kittens, Horus.
RIP 10/2009 ~ 2/2010
(this photo is Horus at 8 weeks old)
First, my beautiful little man, Jimbo Bean. He was so full of energy, affection and sweetness.
RIP 10/2008 ~ 2/2010
Second, one of our beautiful Hemmingway kittens, Horus.
RIP 10/2009 ~ 2/2010
(this photo is Horus at 8 weeks old)
Tuesday, February 23, 2010
More Tomato Dumplings
Sweet Tomato Dumplings
I'm sitting here with Mom discussing things my grandma used to mak, meanwhile, looking up the recipes to see if there really is such a thing. Some of these recipes have made me laugh. Some have made me cringe. Others have completely surprised me such as the Sweet Tomato Dumplings.
Although the thought of tomatoes and dumplings combined left a funny taste in my mouth, I continued to Google the recipe and was surprised to find they actually sound quite yummy. In fact, so yummy that I plan to make some this week.
Tomato Dumplings
1 quart tomatoes, chopped
1/2 cup chopped onions
1/4 cup butter
salt and pepper, to taste
1/2 cup brown sugar
Dumplings
1 cup flour
1-1/2 teaspoons baking powder
1/2 teaspoons salt
1 tablespoon cold butter
2/3 cup milk
In a medium skillet, saute onion in butter until tender. Add
tomatoes, brown sugar, salt and pepper; cover and simmer for 20
minutes.
Combine flour, baking powder and salt, cut in butter. Mix in milk.
Drop by tablespoons onto bubbling tomato mixture; cover and simmer
for 15 minutes.
Although the thought of tomatoes and dumplings combined left a funny taste in my mouth, I continued to Google the recipe and was surprised to find they actually sound quite yummy. In fact, so yummy that I plan to make some this week.
Tomato Dumplings
1 quart tomatoes, chopped
1/2 cup chopped onions
1/4 cup butter
salt and pepper, to taste
1/2 cup brown sugar
Dumplings
1 cup flour
1-1/2 teaspoons baking powder
1/2 teaspoons salt
1 tablespoon cold butter
2/3 cup milk
In a medium skillet, saute onion in butter until tender. Add
tomatoes, brown sugar, salt and pepper; cover and simmer for 20
minutes.
Combine flour, baking powder and salt, cut in butter. Mix in milk.
Drop by tablespoons onto bubbling tomato mixture; cover and simmer
for 15 minutes.
Sunday, February 21, 2010
Yummy Beef Stew
Last night was MY night. LeiLani spent the night with Sissi, Jay had his boys-night-out and I cooked!!!
After a quick trip to Publix for a few extra ingredients, I made the most amazing Beef Stew! I used Giada's recipe for Beef & Butternut Squash using potatoes instead of butternut squash. Now, don't get me wrong. I love butternut squash but have tons of potatoes I need to use.
At 11:00pm, I sat down to an amazingly warm, comforting bowl of stew accompanied by a chunk of crusty white baguette. It was perfect bedtime food. My tummy was happy and so was my budget.
After a quick trip to Publix for a few extra ingredients, I made the most amazing Beef Stew! I used Giada's recipe for Beef & Butternut Squash using potatoes instead of butternut squash. Now, don't get me wrong. I love butternut squash but have tons of potatoes I need to use.
At 11:00pm, I sat down to an amazingly warm, comforting bowl of stew accompanied by a chunk of crusty white baguette. It was perfect bedtime food. My tummy was happy and so was my budget.
Friday, February 19, 2010
I love House Party!
If you haven't already, you MUST check out HouseParty.com! You apply for all sorts of free, name brand parties. They choose so many applicants then send the winners the supplies to throw a party. All you have to do is post to the website!
Today, I received my supplies for the Sandwich Thins Sandwich Revolution House Party! The box was full of all sorts of goodies:
5 - $4 off coupons for Sandwich Thins rolls for me
1 Sandwich Thins cutting board for me
15 - $1 off coupons for my guests
15 reuseable grocery bags for my guests
15 grocery lists for my guests
15 sets of recipe cards for my guests
45 blank recipe cards for guests to fill out their own recipes to share
14 nutritional facts & healthly living tips cards for my guests
My party is scheduled for 2/27 so I really need to get busy planning some yummy sandwich ideas for my guests. If you have any ideas, please share. I love new recipes!
Today, I received my supplies for the Sandwich Thins Sandwich Revolution House Party! The box was full of all sorts of goodies:
5 - $4 off coupons for Sandwich Thins rolls for me
1 Sandwich Thins cutting board for me
15 - $1 off coupons for my guests
15 reuseable grocery bags for my guests
15 grocery lists for my guests
15 sets of recipe cards for my guests
45 blank recipe cards for guests to fill out their own recipes to share
14 nutritional facts & healthly living tips cards for my guests
My party is scheduled for 2/27 so I really need to get busy planning some yummy sandwich ideas for my guests. If you have any ideas, please share. I love new recipes!
Strawberry Mousse
Strawberry Mousse
An easy strawberry mousse recipe, made with whipping cream, fresh strawberries, and powdered sugar.
Ingredients:
• 2 cups whipping cream, cold
• 1 1/4 cups confectioners' sugar
• 1 pint box strawberries, cleaned, hulled, and mashed
Preparation:
Whip cream until thick but not stiff. Gradually beat in confectioners' sugar, a little at a time. Fold in mashed strawberries. Spread in an 8-inch square dish and freeze until firm.
An easy strawberry mousse recipe, made with whipping cream, fresh strawberries, and powdered sugar.
Ingredients:
• 2 cups whipping cream, cold
• 1 1/4 cups confectioners' sugar
• 1 pint box strawberries, cleaned, hulled, and mashed
Preparation:
Whip cream until thick but not stiff. Gradually beat in confectioners' sugar, a little at a time. Fold in mashed strawberries. Spread in an 8-inch square dish and freeze until firm.
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