In a festive mood but need ideas? Check out this free Spooky recipe Halloween ebook with newsletter.
Monday, October 25, 2010
Free Spooooky Halloween Recipe Ebook
In a festive mood but need ideas? Check out this free Spooky recipe Halloween ebook with newsletter.
Menu Plan Monday
We had a date night dinner last week where we tried Macaroni Grill's Box Dinner where all we do is add chicken. It was very good and fast!!! I try to keep meals like that on hand for busy nights. How about you...do you cheat with a frozen meal every now and again?
Monday - Leftover's from the weekend
Tuesday - Fettucini Alfredo W/Shrimp
Wednesday - Pork Roast
Thursday - Spaghetti
Friday - T-Bone Steak
Saturday - Fried Pork Chops
Sunday - open
What about you, what's on your menu?!
Wednesday, October 20, 2010
Chowing down at the county fair
Guest post written by Cooper Higgins
I don't get how people can eat all kinds of great food and then ride these crazy rides at the fair and still feel OK. But when it comes to the county fair, I never really care about riding the rides, I really just go to eat all the great food.
I've tried lots of times to look up recipes to make all of these great foods that I eat at the fair with my clear wimax and then try to make them. But I can't really cook at all and then most of the foods require that I deep fry stuff and I don't ahve a deep fryer. So I just settle for eating all of those great foods during the time of the year when I can buy them at the fair.
Now, not all of the foods that they sell at the fair are just deep fried and covered in batter. One of my favorite foods is sweet potato fries. I love sweet potatoes anyway and then them in fry form is just even greater.
Read More
I don't get how people can eat all kinds of great food and then ride these crazy rides at the fair and still feel OK. But when it comes to the county fair, I never really care about riding the rides, I really just go to eat all the great food.
I've tried lots of times to look up recipes to make all of these great foods that I eat at the fair with my clear wimax and then try to make them. But I can't really cook at all and then most of the foods require that I deep fry stuff and I don't ahve a deep fryer. So I just settle for eating all of those great foods during the time of the year when I can buy them at the fair.
Now, not all of the foods that they sell at the fair are just deep fried and covered in batter. One of my favorite foods is sweet potato fries. I love sweet potatoes anyway and then them in fry form is just even greater.
Tuesday, October 19, 2010
Charleston Red Rice
Believe it or not I used to be a local of Charleston South Carolina until uprooted to the snowy state of OHIO. In fact I was born there! One of my most favorite dishes that I miss next to lima and butter beans is Red Rice! The way I make my Red Rice is less than traditional as I've added my own touches to it. However, if you ever get to visit the Southern charm of Charleston be sure to find a spot that sells Red Rice and give it a whirl. It's worth every penny!
Since living up North I'd say the closest thing to Red Rice is Spanish Rice. Similar but less sweet in my opinion. Growing up we ate rice with just about every meal. Whether it was red rice, white rice with butter, or hoppin john. My mom even made breakfast with rice on several occasions adding scrambled eggs to white rice with salt/pepper. Believe me it's not that bad!
Today I'm going to share with you my version of Red Rice in the less than traditional way. Over the years I've converted it between Charleston Style to a Spanish Style mixed. Either way it's filling and makes a lot! This is totally one of my comfort foods.
Basically start off by saving some bacon grease next time you make bacon for breakfast. I use the grease to cook my onion, bell pepper, garlic and sausage in.
Ingredients
1 cups dry rice - cooked
1 chopped onion
1 chopped bell pepper
2 cloves garlic chopped
bacon grease
1 pack (about 14 oz or bigger) of smoked sausage
1 - 12 oz jar of SoFrito (can be found in the Spanish section)
1 can 8 oz tomato sauce
3-4 tsp sugar
Hot Sauce is desired
salt/pepper
Italian Seasonings about 2-3 tsp
Directions
Cook rice according to package. Meanwhile cook your onion, and bell pepper and sausage in your bacon grease just until your veggies are soft. Add your garlic during the tail end of your veggies getting done. Scoop these out of the grease and set aside.
Once your rice is done mix all of the ingredients together in a big pot (except leftover grease). Mix Well to coat your rice nicely. Cook on low until heated through. Stirring frequently. Give it a taste and add extra seasonings or sugar to suit your taste.
Enjoy! Serves about 4-6
Monday, October 18, 2010
Menu Plan Monday
It's a new week already. My does time fly by. This past weekend we got in the Halloween mood and decorated some cupcakes freestyle. You should of seen the mess after wards!!
Monday - Leftover Paula Dean's Brunswick Stew
Last time I made this I froze a batch so I'm hoping that it thaws and still has good taste. I got this recipe out of her magazine a few years ago when she first started putting out a magazine. I can't seem to find the exact recipe online to share with you guys. I can only find a chicken Brunswick stew but still looks yummy! Have you ever made Brunswick Stew? It's a wonderful fall dish!
Tuesday - My birthday!! Maybe I'll get taken out to dinner.....hmmmmmm.
Wednesday - Charleston Red Rice - I didn't get to make this in a previous week
Thursday - Something with hamburger..... Still thinking on this one. The little one hates meatloaf so I need to get creative!
Friday - Taco's
Saturday - open
Sunday - open
What about you, what's on your menu?!
Wednesday, October 13, 2010
5 Ingredient Fix by Claire Robinson
5 Ingredient Fix
Claire Robinson
Claire Robinson, the hot new Food Network star of 5 Ingredient Fix and Food Network Challenge, helps people get dinner on the table with little fuss and a few great ingredients.
The quest for simple, affordable, and fresh, mouthwatering food is over. 5 INGREDIENT FIX helps put delicious and sophisticated meals on the table in a snap. With people struggling to simplify, streamline, and budget, the Food Network's Claire Robinson is here to help. Cooking doesn't have to be complicated to be impressive; simplifying the process with fewer ingredients saves time, frustration, and ultimately, money. From breakfast treats like Brioche French Toast with Strawberries and Cream to no-fuss meals like Grown-up Grilled Cheese and Iceberg Wedges with Buttermilk Dressing to a romantic dinner of Grilled Scallops with Saffron Aioli and Green Goddess Rice, all of Robinson's recipes have five or fewer ingredients. A quick trip to the supermarket for one bag of groceries, and a delicious, restaurant-quality meal can be on the table in no time.
Prebake stage
I had the opportunity to review this fabulous book and I absolutely loved it. The recipes are fairly easy to make and don't require any more than 5 ingredients which is an even bigger bonus. The first recipe from the book that I made was a Tomato and Vidala Onion Gratin. Much to my surprise this was delicious. I thought that because it was basically onion and tomato that it may be bland but it was extremely tasty and I would definitely make it again. There are a few things I did differently as opposed to the original recipe and it still came out great!
Yummy bacon, cheese, tomato, onion, and breadcrumbs....Doesn't get any better than this!!
I am looking forward to making more recipes from this book which you can find at your favorite bookseller October 2010. I totally recommend this book especially if you are wanting to venture and try new things in the kitchen. These recipes are easy and will have you thinking outside the box. Claire Robinson is quite a creative lady in the kitchen!
I received this book free from Hachette Book Group as part of their book review bloggers program. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255 “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”
Rachel Ray Sure Knows Pasta
Thanks to Jonathon Woods
Rachel Ray has become one of America's favorite chefs. Her enthusiasm for cooking great tasting food in a short amount of time appeals to so many of us who live hectic lives. I often try to incorporate more vegetables into my diet and eat lighter meals for dinner. I recently saw a great recipe on her show, 30 Minute Meals, on Satelite TV Channel 231 from BestChoiceTV.com that turned out too good not to share. The episode was titled “Stay Classy” featuring a delicious recipe for Golden Ribbons Pasta with Zucchini and Tomato served with a complimenting green melon salad. While I consider myself an adventurous cook, I decided to take on the pasta course first.
First and foremost, this recipe called for healthy ingredients that were not only easy to locate and but very affordable. While her recipe offered several options I chose to use the following:
• 1 cup yellow grape tomatoes
• 1 1/2 cups chicken stock
• 25 saffron threads
• Salt
• 1 pound egg tagliatelle pasta
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons good quality butter
• 1 large shallot, finely chopped
• 1 pound small, firm zucchini, chopped into short thin matchsticks
• 2 large cloves garlic, finely chopped
• 2 tablespoons chopped fresh thyme leaves
• Freshly ground black pepper
• 3 large egg yolks
• Freshly grated Parmigiano-Reggiano
•
By using grape tomatoes, I saved a lot time in prep and simply cut the tomatoes in half and set aside.
I added the stock and saffron into a small pot over medium-low heat and simmered.
In a large pot, I added water and salt, bringing it to a boil. Added the pasta and cooked to al denta then drained.
While the pasta was cooking, I heated the extra-virgin olive oil and butter over medium heat, then added the shallots, zucchini, garlic and thyme. I seasoned the vegetables to taste with salt and pepper, the stirred in the tomatoes added the pasta and gently stirred.
In a bowl I beat the egg yolks with ½ cup of the saffron stock then poured the stock and tempered eggs over the pasta and removed from heat. After tossing the pasta and sauce for another minute, I plated the pasta dish and topped with the fresh grated parmigiano-reggiano cheese.
Most often I try new recipes out before serving to guests. So I set a beautiful place setting, lit a candle and sat down to my elegant ribbon pasta with zucchini and tomatoes. This meal was so easy to prepare and every bit the classy delicious dish Rachel said it would be. This recipe will be a homerun for vegans who can easily substitute the chicken stock for vegetable stock, as well as, all pasta lovers. My only regret was that I didn't invite company over to share it with me!
Rachel Ray has become one of America's favorite chefs. Her enthusiasm for cooking great tasting food in a short amount of time appeals to so many of us who live hectic lives. I often try to incorporate more vegetables into my diet and eat lighter meals for dinner. I recently saw a great recipe on her show, 30 Minute Meals, on Satelite TV Channel 231 from BestChoiceTV.com that turned out too good not to share. The episode was titled “Stay Classy” featuring a delicious recipe for Golden Ribbons Pasta with Zucchini and Tomato served with a complimenting green melon salad. While I consider myself an adventurous cook, I decided to take on the pasta course first.
First and foremost, this recipe called for healthy ingredients that were not only easy to locate and but very affordable. While her recipe offered several options I chose to use the following:
• 1 cup yellow grape tomatoes
• 1 1/2 cups chicken stock
• 25 saffron threads
• Salt
• 1 pound egg tagliatelle pasta
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons good quality butter
• 1 large shallot, finely chopped
• 1 pound small, firm zucchini, chopped into short thin matchsticks
• 2 large cloves garlic, finely chopped
• 2 tablespoons chopped fresh thyme leaves
• Freshly ground black pepper
• 3 large egg yolks
• Freshly grated Parmigiano-Reggiano
•
By using grape tomatoes, I saved a lot time in prep and simply cut the tomatoes in half and set aside.
I added the stock and saffron into a small pot over medium-low heat and simmered.
In a large pot, I added water and salt, bringing it to a boil. Added the pasta and cooked to al denta then drained.
While the pasta was cooking, I heated the extra-virgin olive oil and butter over medium heat, then added the shallots, zucchini, garlic and thyme. I seasoned the vegetables to taste with salt and pepper, the stirred in the tomatoes added the pasta and gently stirred.
In a bowl I beat the egg yolks with ½ cup of the saffron stock then poured the stock and tempered eggs over the pasta and removed from heat. After tossing the pasta and sauce for another minute, I plated the pasta dish and topped with the fresh grated parmigiano-reggiano cheese.
Most often I try new recipes out before serving to guests. So I set a beautiful place setting, lit a candle and sat down to my elegant ribbon pasta with zucchini and tomatoes. This meal was so easy to prepare and every bit the classy delicious dish Rachel said it would be. This recipe will be a homerun for vegans who can easily substitute the chicken stock for vegetable stock, as well as, all pasta lovers. My only regret was that I didn't invite company over to share it with me!
Monday, October 11, 2010
Menu Plan Monday
Well... I've been trying very hard to work by my menu's but you know, I'm more of a rebel I guess. I tend to just go with the flow and sing to my own tune. However, it has helped in the sense that I'm fairly more organized and at least have a game plan in place. Nonetheless... I also do a lot of experimenting.
One of my favorite places to eat at is Bonefish Grill. My birthday is coming up and I decided to test drive one of my favorite items from their menu- Bang Bang Shrimp. However, there is one item that I have a hard time finding to make this a complete copy cat recipe via my googling. Either way it wasn't too bad and was pretty close. Here's what I used:
I tossed them in the sauce and threw on some green onions and it looked just like Bang Bang Shrimp but ....the taste was off just a tad but we ate it all!
Having said that...Here's what I will try to implement this week:
Monday - Beef Florentine
Tuesday - Pork Chops (seriously, this has been on my menu for weeks, I am making this)
Wednesday - Flat Iron Steak
Thursday - Breakfast for Dinner
Friday - Pigs in a Blanket w/ Homemade french fries
Saturday - open
Sunday - open
What about you, what's on your menu?!
Monday, October 4, 2010
Easy Fried Cheese Sticks
I myself am a cheese-o-holic! I can eat cheese on almost everything and I'm not kidding. Making your own cheese sticks is quick and easy. However, ordering them at a resturant is good too ;)
But if your at home and get the munchies try this.
Ingredients
3 cheese sticks cut in half
1 egg whisked
Italian Style Bread Crumbs
Directions
First you'll want to get your grease hot. You don't need much just enough to coat your cheese sticks. You will then start by dipping your cheese stick in your egg then in your breadcrumbs. I would repeat this step because the more coated your cheese stick is the less likely it will leak out when your frying them.
When you are ready put them in your pan,do not walk away! These literally take no time to cook. Turn them over once if needed. When they are brown or if you notice the cheese starting to squirt out take them out and drain on a paper towel.
I serve mine with marinara sauce, spaghetti sauce, ranch etc. Just depends on your taste or what you have on hand. These will be gooey yummy cheese sticks!!
Enjoy! Makes 6 Cheese Sticks, perfect for Snacking ;)
Read More
But if your at home and get the munchies try this.
Ingredients
3 cheese sticks cut in half
1 egg whisked
Italian Style Bread Crumbs
Directions
First you'll want to get your grease hot. You don't need much just enough to coat your cheese sticks. You will then start by dipping your cheese stick in your egg then in your breadcrumbs. I would repeat this step because the more coated your cheese stick is the less likely it will leak out when your frying them.
When you are ready put them in your pan,do not walk away! These literally take no time to cook. Turn them over once if needed. When they are brown or if you notice the cheese starting to squirt out take them out and drain on a paper towel.
I serve mine with marinara sauce, spaghetti sauce, ranch etc. Just depends on your taste or what you have on hand. These will be gooey yummy cheese sticks!!
Enjoy! Makes 6 Cheese Sticks, perfect for Snacking ;)
Menu Plan Monday
Here's what's on the line up this week! I thought this would be a great way to stay on top of things but it seems that my taste buds change as the days go by....so I haven't completely kept up with my menu plans. But, last night I laid out all the meat I'm going to use this week so I have to make it. Here's what's on our menu this week:
Monday - Fajita's
Tuesday - Flat Iron Steak W/ Baked Red Potatoes
Wednesday - BBQ Chicken in the Oven
Thursday - Fried Pork Chops
Friday - Leftover Party ;)
Saturday - open
Sunday - open
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