Sunday, November 27, 2011
Tuesday, November 15, 2011
adapted from Ming Tsai
I'm not gonna lie - finding the ingredients for this was NOT fun. Smelling the individual ingredients before it was cooked was not a good idea. BUT, Once I tasted the final product to check for seasoning it was BAM in my mouth!!!! It is SOOOOO good!!!! It was so worth it and I WILL be making this again!
Here are the ingredients:
2 tbsp cornstarch
1/4 C rice wine vinegar
1/2 C oyster sauce (found mine at walmart)
2 tsp ground ginger
1/4 C sliced scallions
1/4 tsp black pepper
1 tbsp chile sauce
mix all that together in a bowl and add 1 pound boneless skinless chicken - thighs are traditional and hold up well in high heat cooking. let it marinate for 1-2 hours.
In a hot wok, add some canola oil and cook the chicken. When the chicken is cooked, add:
1 C chicken stock
6 cloves sliced garlic
3/4 head cabbage, sliced thin (don't worry, it will cook down)
after the cabbage is cooked, add 8-10 ounces of blanched lo mein noodles. (you can use linguini, but I went and found real lo mein noodles).
toss until the noodles are warm and taste for salt and pepper seasoning. Mine didn't need anything extra.
This was awesome.
Even Dave said so.
Tuesday, November 8, 2011
As the feasting season is upon us my son asked me this morning what we were going to eat for Thanksgiving. aaahhhh!!!!! I haven't thought about it ONCE. My birthday is Saturday and I'm prepping for a pie crust class I'm teaching at church next week (read: making lots of pies).
Well, let's talk about the feast.
Since we will not be traveling and it will just be our family, I don't need to make a 10 course dinner for 2 adults and 3 kids, right?? So let's discuss the necessities.
Turkey. duh. I'm a HUGE fan of a brined turkey since it infuses the flavors into the meat and keeps it moist while cooking. My eyes are peeled for .39/lb sales!
Pies. double duh. I'm thinking I'll make an apple crisp to go alongside my pumpkin pie. I LOVE pumpkin pie. As well as apple crisp. That should tide us over for a little while.
Sweet potato casserole. I love this. Dave loves this. my kids don't love this. but I DON'T CARE!! Yes, I just yelled at you over the internet. Dave and I can finish this on our own, that's how delicious it is.
Salad. I'm thinking along the lines of a broccoli bacon salad. Something like this.
Rolls. Homemade? heat and serve? I've got to mull that one over.
another veggie side of some kind. What are your favorites??
gotta get shopping.
Monday, October 24, 2011
Throw into a crockpot:
2 chicken breasts (they can be frozen)
8 oz. cream cheese
1 3/4 C milk
1/2 C cream
1 dry packet italian dressing
1 Tbsp chicken bullion
1 tbsp corn starch
cook on low for 6 hours or high for 4, then shred the chicken. If you just take a fork and stir it around the crockpot, it falls apart really easy! Cook a 12 oz. bag of egg noodles and dump in a huge bowl. Dump the chicken mixture on top of the noodles and stir it all around. YUM. YUM. YUM.
I really couldn't believe how yummy this was. Serve with some rolls and a salad and you're golden!
Wednesday, October 19, 2011
Red Lobster Biscuits
2 c. Bisquick
2/3 c. milk
1/2 c. cheddar cheese
1/4 c. margarine or butter-- melted
1/4 tsp. garlic powder
Mix bisquick, milk, and cheese---beat vigorouskly for 30 sec
Bake @ 450 degrees for 8-10 minutes or until golden brown on ungreased sheet
Brush butter/garlic powder mixture over warm biscuits
Serve & Enjoy!!!!!
Tuesday, September 20, 2011
I remembered in a novel (I know, right?) that there was a pizza crust recipe that didn't need yeast or need to be rolled out. I found the book and proceeded to create:
Crazy Crust Pizza!
(this fits in a home cook's baking sheet. 11x18? PLEASE do not try a pizza stone because you will want to rip your hair out.)
3 Cups flour
1 tbsp salt
1 tsp pepper
1 1/2 tsp oregano
6 eggs (I know - sorry)
2 cups milk
whisk all that together until most of the lumps are gone. Spray your baking sheet LIBERALLY with Pam and sprinkle some cornmeal over that. Dump your gloppy "dough" on top of that and spread it out until it's even.
THEN add your toppings - no sauce or cheese yet, be patient - I used:
1 lb. browned sausage
1 small package pepperoni
1 HUGE red bell pepper
2 carmalized red onions
Put into a 425 oven for 25-30 minutes. It should be a little brown on top.
Then pull it out, add 1- 14 oz. jar of pizza sauce (got mine at walmart for $1), and as much mozzerella cheese as you desire. Back into the oven for 10 minutes to melt the cheese.
Let it sit for 10-ish minutes for 2 reasons. #1 - you will scorch off your taste buds if you want to eat it right away. #2 - it will set a little and be easier to slice and serve.
This was SO good. I am going to keep this in my arsenal when I don't feel like making regular pizza dough!
Wednesday, August 3, 2011
adapted from: Bobby Flay
(my changes are in red and italicized)
- 1 3/4 cups chicken broth or water (2 cups is better, and use chicken broth!)
- 2 roasted poblano peppers, stems, seeds and skin removed (see below on how to roast. I would cut this to one, since ours was REALLY spicy)
- 1 roasted jalapeno pepper, stem, seeds and skin removed
- 1/2 cup chopped fresh cilantro leaves, divided
- Kosher salt
- 2 tablespoons vegetable oil
- 1 Spanish onion, finely diced
- 4 garlic cloves, peeled and finely chopped
- 1 1/4 cups long-grain rice
- juice of 1 lime
Friday, July 15, 2011
Anyway, there are quite a few ingredients but don't let that scare you away!! This is SO yummy.
cook 7 oz. spaghetti in boiling water until done. drain and set aside.
melt 2 tbsp. margerine in a large skillet and add:
1 C sliced mushrooms (I took this out because I hate them)
1 C chopped onion
1 chopped bell pepper
2 garlic cloves.
saute until soft. Then add:
1/4 C flour
1/2 tsp poultry seasoning
1/2 tsp pepper
stir for 30 seconds. Add:
1 1/4 C low fat milk.
Stir until thick, about 2-3 minutes.
stir in 1/4 C shredded cheddar cheese,
1/4 C chicken stock,
1 can cream of mushroom soup and
1/3 C parmesan cheese. remove from heat.
Add 1 1/2 C chopped pre-cooked chicken,
3/4 C diced ham, and
1 4 oz. jar pimentos.
combine cooked spaghetti and ham/chicken mixture, and then pour into 9x13 sprayed with cooking spray. Top with 1/3 C parmesan cheese, 1/2 C cheddar, and a sprinkle of paprika.
Bake uncovered at 350 for 20 minutes. I served this with wheat rolls and corn. (any veggie side would work)
This is supposed to serve 6, but after my 3 kids ate kid-like servings and Dave and I ate full adult size servings, we still have more than half the pan left. This is SO creamy, I loved it. (keep in mind, this could be pregnancy talking)
Thursday, July 14, 2011
Monday, July 4, 2011
Oh, you need proof? Well, here's the proof.
I am 12 weeks pregnant. That's right, for the last 6 weeks I've been either holding my head in the toilet retching, laying on the couch trying not to, and trying to decide what I could try to eat that will stay down. And that's WITH Zofran and Phenergen in my system. I've only lost 5 pounds so far (thank heavens), and feel like there is no end in sight!
But tonight? I made this soup and ate 3 servings. It was delicious. and I'm sitting on the couch with no desire to throw up at all. It's a MIRACLE!
Without further ado:
Potato Ham Soup
taken from allrecipes
Monday, May 23, 2011
I have been having really bad heartburn for the last month or so and Tums is doing nothing for me. I just end up eating these little chalky tablets and still have the pain of heartburn. It literally feels like a hot poker going through my chest and back on my left side.
I am part of an online pregnancy/baby website and came across a heartburn tip on the message boards. Take a teaspoon of apple cider vinegar. Gross, I know. But I thought, "what do I have to lose?" So I took some.
Oh. My. Gosh.
It burned so bad going down. Then I had these nasty vinegar burps for about 2 minutes. Then...the heartburn was gone! For the rest of the night! It was awesome! Totally worth the burning and burping.
I just wanted to share in case you might be struggling with heartburn too.
Wednesday, May 11, 2011
However, I worked at Pappasito's (a fantastic Tex-Mex restaurant in Dallas) when I was 20. I sampled everything that was on the menu so that I was able to describe it to patrons. They have a dessert there called 'Capriotada'. It is a chocolate bread pudding and they serve it with cinnamon ice cream. It is fantastic!
Since I no longer live anywhere near a Pappasito's, I have not indulged in this treat for quite a while. I had a loaf of stale french bread and thought I would attempt to make a chocolate bread pudding. After some searching on the internet, I found a recipe that had great reviews and I decided to give it a try.
Courtesy Paula Deen from foodnetwork.com
Chocolate Bread Pudding
- Total Time: 1 hr 40 min
- Prep: 20 min
- Inactive: 20 min
- Cook: 1 hr 0 min
- Yield: 10 servings
- Level: Easy
- 1 (1-pound) loaf French or Italian bread, cubed
- 3 cups milk
- 1/4 cup heavy cream
- 1/2 cup coffee flavored liqueur
- 1 cup sugar
- 1 cup packed light brown sugar
- 1/4 cup cocoa powder
- 1 tablespoon vanilla extract
- 2 teaspoons almond extract
- 1 1/2 teaspoon cinnamon
- 6 eggs, lightly beaten
- 8 ounces semisweet chocolate, grated
- Whipped cream (optional)
Preheat oven to 325 degrees F.
Lightly grease a 13 by 9-inch baking dish and place the bread in the dish. In a large bowl, whisk together the milk, cream, and liqueur. Using another bowl, combine the sugar, brown sugar, and cocoa powder and mix well. Add the sugar mixture to the milk mixture and mix well. Add the vanilla and almond extract, and cinnamon to the beaten eggs. Combine the egg mixture to the milk mixture and mix well.
Stir the grated chocolate into the mixture. Pour the mixture over the cubed bread in the pan. Let the mixture stand, stirring occasionally for approximately 20 minutes or until bread absorbs most of the milk mixture. Bake pudding for 1 hour or until set. Check pudding by inserting a knife through the middle and it should come out clean.
Serve the pudding warm, or refrigerate and serve chilled with whipped cream if desired.
Here is what I did different:
- I cut out the liqueur
- I cut the almond extract to 1 tsp
- I used chocolate chips
- Still leave out the liqueur
- Cut the almond extract to 1/2 tsp. I think that even when I cut it in half, it was still a little overpowering. If it's not your favorite flavor, I think it would be just fine if you leave it out completely
- Use grated chocolate-NOT CHOCOLATE CHIPS! They just sink to the bottom and then you have a layer of melted chocolate stuck to the bottom of the pan. Grated chocolate will incorporate much better.
- Make sure you let the bread soak for the whole 20 minutes otherwise the top will be crunchy bread and the bottom will be soggy bread pudding.
- Serve warm with vanilla bean ice cream (my preference)
Monday, April 4, 2011
I got my basket today.
Here's to eating clean!
And to yummy food!!
Wednesday, March 16, 2011
This is really for Amy (Hi Amy!!) who requested a tutorial for a self binding baby blanket I made. Here is my second one and I am glad to do my FIRST tutorial since the directions I followed were very hard to follow. I ended up ripping every single seam I did and started from scratch.
It was totally fun, just in case you were wondering.
I didn't use photoshop to edit any pictures, so excuse the lighting or whatever.
What you need:
2 coordinating fabrics that you love. They both need to be squares. Whatever size you do, make the smaller one 10 inches smaller. Mine were 44 inches square and 34 inches square.
You can go 50 inches square and 40 inches square.
29.5 and 39.5.
The point is you need two squares of fabric. Differing by 10 inches.
The pin is best put on the wrong side of the fabric. You can do it the other way, but this is easier. And I am all about easier.
Did I mention to NOT SKIP THIS STEP!!!
Using the larger square of fabric, fold it in half at a corner so you make a triangle at the edge with the larger square fabric on the outside.
Use the hole you left to flip the blanket right side out, and use your fingers to push the corners out so they look pretty.
Then iron that baby.
Pin your opening and get ready to do the finishing touches.
Sunday, March 6, 2011
I'm in love with someone else. Don't tell my husband. Oh, and it's a girl.
Have you met the pioneer woman??
Her apple fritters are...
I'm not even going to pretend that I messed with her recipe. So here it is. In it's entirety.