the record dish

2011, Recipe 120: Gingerbread Baked Oatmeal

2012-01-09T12:29:00.000-05:00

Since I started running last fall, I've been on the constant search for good pre- and post-workout meals. I love oatmeal but I get tired of the tried and true methods (raisins or craisins, nutmeg, cinnamon, sugar) and start looking for some new ones. Beth M at Budget Bites has been on a baked oatmeal kick for a while and I wanted to see my way inside the hype! This is a slight variation on her recipe. AND my first time doing step-by-step photos.

Somehow in more than 20 years of oatmeal consumption I've never had baked oatmeal. Granted, it takes a lot longer than regular instant oatmeal so it's not something I would make on a week day morning BUT it lasts a lot longer. I'm not a big fan of leftovers. No matter how good the meal is, I don't want that same leftover more than once. I probably get that from my dad. He's the same. But at least his was a part of his upbringing. He's one of 9 children so there weren't exactly a whole lot of leftovers in their house growing up! To the oatmeal!

1/3 cup dark molasses
1/4 cup brown sugar
2 large eggs
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon (I bumped it up to 1 1/2)
1/2 teaspoon ground ginger (I bumped it up to 3/4)
1/4 teaspoon ground cloves
1/2 teaspoon nutmeg (my addition)
2 cups milk
2 1/2 cups old-fashioned oats

1) Preheat the oven to 350 degrees. In a bowl, whisk together the molasses, brown sugar, eggs, salt, baking soda, cinnamon, ginger, and cloves. Once everything is well combined, whisk in the milk.

2) Stir in the oats. Coat an 8x8 (or similar sized) baking dish with non-stick spray and pour the oat mixture in. Cover with foil and bake for 45 minutes or until the oats have soaked up all of the moisture and the center of the dish is firm to the touch.

3) Serve hot or refrigerate and eat cold.

The ingredients playing in the bowl

Whisking in the milk. I love this shot!

Whisking in the oatmeal. It should be very wet at this point.

This is about the consistency of a slurry. It's quite liquid.

I tapped down a few errant oats poking up in clumps in the dish before I put it in the oven.

I liked the cracks in the top. It should have a cake bar-like (more on that in a minute) consistency on top and be almost gooey and thickly wet on the bottom (more on that, too).

Beth's recommendation to put it in a bowl like cereal with milk.

Result: Mixed. I forgot to prepare Rashan for the mixed textures. Oops. He HATED this warm. Like took one bite, barely chewed it and said no. I said, "Oh wow." Then he tried it without the milk and still didn't like it. It was like feeding a child. He's usually not picky and he likes oatmeal so this was surprising. I tried it and thought it was just okay. The molasses was more pronounced than I would have liked. I almost felt like molasses was all I could taste. That makes sense for a gingerbread-style recipe. I just wasn't mentally ready.

The next day, things changed. I tried it cold. The molasses had calmed down to a reasonable level (LOL) and there was one texture. This time I liked it! As a matter of fact, I ate it pre-run with some peanut butter and felt like it would have gone perfectly with a glass of milk. I could also see myself taking this as a small bar on a run and eating it in place of one of those nutrition supplements. It was cool! I would make this again with less molasses.

2011, Recipe 119: Catfish and Grits with Chardonnay Cream

2012-01-03T10:30:00.000-05:00

Recipe courtesy of Darius at Everyday Cookin'

This is one of my favorite fish recipes EVER!! I can't believe it's been almost two years since I last made it. Just a crying shame! I decided to health it up just a little (sauteing instead of deep frying) to see if it would still be yummy. I put all of my changes in parentheses. Stay tuned...

For the catfish:

2 catfish fillets
Sazon by Goya (2 packets)
1 tablespoon of kosher salt
1 tablespoon of black pepper
1 teaspoon of paprika
Olive oil, for sauteing (my change)

Liberally season fish with Sazon, salt, pepper, and paprika. Allow to sit for up to 30 minutes to marinate. Heat oil. Sauté until golden brown and flaky. When done, remove from oil and drain on paper towels.

For the grits:

2 ½ cups of low sodium chicken broth
1 ½ cups of stone ground grits or polenta
1 teaspoon of salt
½ cup of freshly grated Parmesan cheese (you could eliminate to make it even healthier)
¼ cup of heavy cream
2 tablespoons of butter

Bring chicken broth to a boil. Add salt and grits and stir continuously. Once grits have thickened and cooked through add in butter, cheese, and cream. Bring to a simmer and allow to cook through until thick and creamy. Remember, you can’t rush this process – you will need about 30 minutes to cook grits properly.

For the sautéed spinach:

3 cups of fresh spinach
2 tablespoons of butter
1 teaspoon of salt
1 tablespoon of pepper
1 teaspoon of red pepper flakes

Combine everything in a sauté pan over medium high heat. Cook through until spinach has wilted to your desire. Be sure to mix well to ensure all seasonings have been thoroughly incorporated.

For the Chardonnay Cream Sauce:

1 tablespoon of butter
1 medium shallot minced
2 garlic cloves minced
1 tablespoon of flour (my add to help it thicken)
1 tablespoon of chopped parsley
½ cup of Chardonnay (or any white wine)
½ cup of 2% milk (my change)
½ cup of Asiago cheese
Salt and pepper, to taste

In a medium sauce pan sauté shallots and garlic cloves in the butter until soft. Start sauté on medium heat and be sure not to brown too much. Mix in flour and cook for a minute or two to get rid of the raw taste. Add Chardonnay and let reduce by half. Turn heat to low and add in cream, parsley, and cheese and stir until sauce thickens. Season with salt and pepper to taste and spoon sauce over entire dish.

Result: JUST AS DELICIOUS!!!! Darius is a genius. Also last time I made the sauce with a sauvignon blanc and this one with a pinot grigio. Still awesome. The chicken broth is marvelous with the grits. Rashan though the spinach was the best thing EVER!! It was really funny. How about this spinach is the one that made me realize once and for all spinach makes my teeth feel AWFUL. Chalky and dry. :((( I love spinach. I shant stop eating it. But yes, everything about this recipe is marvelous! Do yourself a favor and try it!

2011, Recipes 116-118: Roast Chicken, Mushroom Soup and Chicken Liver Paté

2012-01-02T05:05:00.001-05:00

Roast Chicken
Recipe courtesy of Anthony Bourdain

1 whole chicken, about 4 lbs (1.8 kg), giblets reserved
Salt (preferably sea salt) and freshly crushed black pepper
1/2 lemon
1 onion, peeled and cut in half
1 sprig of fresh rosemary (do not get that dried trash anywhere near my bird!)
1 sprig of fresh thyme (What did I just say?)
2 tbsp (28 g) herb butter (see recipe at bottom of post)
3 tbsp (42 g) butter, softened
1 1/2 cup (340 ml) white wine
A little chopped flat parsley

The recipe is incredibly long thought not terribly complicated so just use the link shown above if you want to make this.

Results: Yummy! But a pretty basic herb-roasted chicken.

Mushroom Soup
Recipe courtesy of Anthony Bourdain

6 tablespoons butter
1 onion, thinly sliced
12 ounces button mushrooms, halved
4 cups chicken stock
1 sprig parsley
2 ounces sherry
salt and pepper

In a medium saucepan, melt 2 tablespoons/28g of the butter over medium heat and add the onion.
Cook until the onion is soft and translucent, then add the mushrooms and the remaining butter.
Let the mixture sweat for about 8 minutes, taking care that the onion doesn't take on any brown color.
Stir in the chicken stock and the parsley and bring to a boil. Immediately reduce the heat and simmer
for about an hour.

After an hour, remove the parsley and discard. Let the soup cool for a few minutes, then

transfer to the blender and carefully blend at hight speed until smooth. (Do this in batches). When blended, return the mix to the pot, season with salt and pepper, and bring up to a simmer again.
Add the sherry, mix well, and serve immediately, garnished with chives, if desired.

Result: Delicious! I think next time I'll leave some of the soup unpureed to get the chunkiness of the mushrooms. But it was a wonderful soup.

Chicken Liver Paté
Recipe courtesy of Tyler Florence

1 pound chicken livers, trimmed of any membranes or fat
6 tablespoons Port wine
14 tablespoons (1 3/4 sticks) unsalted butter
2 shallots, chopped
1 garlic clove, crushed
1 teaspoon chopped fresh thyme leaves, plus 1 nice-looking sprig for garnish
1/4 cup heavy cream
Kosher salt & freshly ground black pepper
baguette slices, toasted
red grapes (optional)

Rinse the livers and pat them dry. Put them in a small bowl, pour the Port wine over them, cover & refridgerate for 2 hours.
Melt 3 tablespoons of the butter in a medium skillet. Add the shallots, garlic, & chopped thyme and cook over medium-low heat, stirring often, until softened but not brown (3-4 minutes).
Add the livers, reserving the Port, and cook without browning until the livers just change color (3-4 minutes). (Browning would toughen the exterior of the livers & the pate would not be smooth.)
Add the reserved Port to the pan and simmer for 2 minutes.
Put all of that in a blender and puree until smooth. Add 3 more tablespoons of butter and process again until smooth. Now pour in the cream and pulse just until incorporated. Season with salt & pepper. (Note: It looks & smells horrid, but don't be alarmed! It's much better once it's cooled!)
Spoon the mixture into a 3-cup terrine or dish and smooth the surface. Refridgerate for 1 hour, or until the pate just firms up.
Then, melt the remaining 8 tablespoons of butter (1 stick) and pour it over the top of the pate to cover completely (this will seal the top & keep from discoloring). Press the thyme sprig into the butter and chill overnight (or up to a week).
Serve with toasted baguette slices & red grapes.

Result: Surprisingly sweet. I'm quite sure it was the the port I used. It wasn't sticky sweet but it was sweet. You don't have to eat the butter on top if you don't want to. My family thought it looked gross. Just scrape it off. I really liked this recipe! It made me feel quite fancy!

Now on day two, I put paté on toasted baguette with Dijon mustard and an egg over medium. It was AMAZING!! I could also see eating this the same way with a little frisée lettuce or arugula like some recipes say. I want this for breakfast regularly now!!

2011, Recipes 114 & 115: Streusel Pear Tart and Three-Way Ginger Snaps

2011-12-31T14:02:00.000-05:00

Streusel Pear Tart
Recipe courtesy of Wendy Kalen and Lori Longbotham at Every Day with Rachael Ray

1/2 recipe Perfect Pie Crust or 1/2 pkg. (14.1-oz.) refrigerated piecrust (1 crust)
6 firm-ripe anjou or bartlett pears (about 3 lbs.)
3/4 cup packed light brown sugar
1/4 cup plus 2 tbsp. flour
3/4 tsp. apple pie spice
1/4 tsp. salt
4 tbsp. unsalted butter, chilled and cut into 1/4 -inch pieces

Unroll the piecrust into a 10-inch flutedtart pan with a removable bottom. Press thecrust against the bottom and sides of thepan, trimming the top as needed so it is evenwith the rim. Refrigerate.
Position a rack in the center of the oven andpreheat to 425°. Peel, core and cut the pearsinto 1/2-inch-thick slices and place in a largebowl. In a small bowl, mix 1/2 cup brown sugar,2 tbsp. flour, the apple pie spice and salt. Tossthe brown sugar mixture with the pears tocoat, then spoon into the prepared piecrust.
In a medium bowl, stir together the remaining1/4 cup brown sugar and 1/4 cup flour. Using apastry blender or your fingers, cut in the butteruntil the mixture is crumbly. Sprinkle thestreusel over the pears.
Place the tart on a rimmed baking sheetand bake until the top is browned and the pearsare tender, 40 to 45 minutes. Serve warm.

Results: Meh. The pears were a little firm for my taste. I've also found I don't like loose streusel very much. It's just a bunch of sugar on top. The crust also tasted a bit salty for some reason. I like Martha Stewart's pate brisee better. Other people liked it. I thought it was just okay. I did like the impressive look of the tart, though so I will definitely be making a tart again!

Three-Way Ginger Snaps
Recipe courtesy of Nick Maligeri in "The Modern Baker"

2 cups all-purpose flour
3 teaspoons ground ginger
2 teaspoons baking soda
1/2 teaspoon salt
12 tablespoons unsalted butter, softened
1 cup sugar, plus more for rolling the cookies before baking
1 large egg
1 tablespoon grated fresh ginger
2 tablespoons finely chopped crystallized ginger
2 tablespoons honey
2 or 3 cookie sheets or jelly-roll pans lined with parchment or foil

1. Set racks in the upper and lower thirds of the oven and preheat to 325ºF. If you only have one oven rack like me, set it in the middle of your oven.
2. Mix the flour with the ground ginger, baking soda, and salt.
3. Combine the butter and sugar in the bowl of anelectric mixer and beat with the paddle attachment on medium speeduntil lightened, about 3 minutes. Beat in the egg and continue beatinguntil smooth.
4. Decrease the mixer speed to low and beat in half the flour mixture. Stop and scrape down the bowl and paddle.
5. Beat in the grated ginger, crystallized ginger and the honey. After they are incorporated, beat in the remaining flour mixture. Remove the bowl from the mixer and use a large rubber spatula to give a final mixing to the dough.
6. Roll 1/2 tablespoon of the dough between thepalms of your hands to make a little sphere, then roll it in a shallowbowl of raw sugar. Place it on one of the prepared pans. Continue with theremaining dough, keeping the subsequent cookies about 2 inches apart onall sides. Make sure these are small and spaced. They spread a lot.
7. Bake the gingersnaps until they spread andbecome deep golden, 15 to 20 minutes. After the first 10 minutes, placethe pan from the lower rack on the upper one and vice versa, turningthe pans from back to front at the same time. If you know that youroven gives off strong bottom heat, stack the pan on the lower rack ontop of a second one for insulation. If you're working with only one rack, just turn your pan from back to front after the first 10 minutes.
8. Slide the papers off the pans to cool thecookies. If you have only one more pan of gingersnaps to bake, readjustone of the racks to the middle level for baking.

Results: Y'all. These are some of the best ginger snaps I've ever had in my whole life!!! They're so gingery and delicious! I LOVE the crystallized ginger. Everybody went nuts over them. If you store them in the freezer, you can eat them straight out of the freezer and they stay fresher longer.

2011, Recipe 113: Sausage Brioche Dressing

2011-12-30T10:37:00.000-05:00

Recipe courtesy of Claire Robinson

1 brioche loaf, cubed into 1-inch pieces
1 pound pork breakfast sausage (no casings)
4 celery ribs, halved lengthwise and cross cut into 1/4-inch pieces
4 cups stock
1/4 cup chopped sage leaves
Kosher salt and fresh ground black pepper

Preheat the oven to 400 degrees F.

Spread the brioche on a baking sheet and put it in the oven until lightly toasted, about 10 minutes. Set aside in a large bowl.
In a large skillet over medium-high heat, add the sausage and break it into pieces with a spoon. Cook until browned, then transfer it to the bowl with the brioche. Add the celery to the sausage drippings and cook until softened, about 4 to 5 minutes. Put the sausage into the brioche bowl. Stir in the stock and sage and mix until the brioche absorbs most of the liquid. Season, to taste, with salt and pepper. Transfer the dressing to a 13 by 9-inch baking dish and cook, uncovered for 20 minutes. Cover with foil and bake until golden brown on top, another 20 to 25 minutes.

Results: I made this for Thanksgiving and it was AMAZING!! Use brioche!! It's egg-y and fattening and delicious!!! Simple but amazing!! Did I say it was amazing?? It was amazing!! The next morning, it inspired me to create my new favorite post-holiday breakfast: dressing with a fried egg. I'm drooling right now!!

2011, Recipes 110-112: Casseroles and Such: Cabbage Casserole, Stuffed Shells and Stuffed Mexican Peppers

2011-12-29T10:19:00.000-05:00

Cabbage Casserole
*Combination of several recipes

1 small head cabbage, shredded
1 teaspoon olive oil
1 chopped onion
3 cloves garlic, minced
1.5 pounds lean ground beef
1 teaspoon salt
1 teaspoon thyme
1 teaspoon crushed red pepper
1 teaspoon oregano
1 (16 oz.) can tomatoes

Cook the cabbage in boiling salted water until crisp-tender. DO NOT OVERCOOK. It will continue to cook in the oven and you want your cabbage to be a little firm. Meanwhile, in a saucepan, saute the onion in olive oil over medium heat until onion is translucent. Add ground beef and spices and brown. Drain. Drain cabbage and place half in a greased 2-1/2-qt. baking dish. Top with half of the ground beef, add half of the tomatoes. Repeat layers. Bake, uncovered, at 350 degrees F for 30 minutes or until the cabbage is tender.

Results: Quite yummy! Rashan is alternately scared of cabbage because of bad experiences as a kid but he liked this, too.

Stuffed Shells
Recipe courtesy of Allrecipes.com

1 (16 ounce) package jumbo pasta shells
4 cups large curd cottage cheese
12 ounces mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
2 eggs, lightly beaten
1 pinch garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley
8 ounces sliced fresh mushrooms
1 (26 ounce) jar spaghetti sauce
1/4 cup grated Parmesan cheese

Cook shells according to package directions. Place in cold water to stop cooking. Drain.
Blend cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, mushrooms and garlic powder in a food processer. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells using a ziploc bag with a corner snipped off.
Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.
Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.

Results: I made this recipe because Rashan requested it and hated every minute. I found it overly time consuming for the result. Some of my shells broke so I ended up just mixing it all together like a casserole. I think this also needed another flavor. Maybe spinach or meat.

Stuffed Mexican Shells
Recipe courtesy of Jasgirl at Allrecipes.com with a few modifications

1 pound ground beef
1 1/2 teaspoons cumin
2 teaspoons chili powder
1/4 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon ground black pepper
1/2 cup cooked rice
1 (14 ounce) can diced fire-roasted tomatoes, divided
4 large poblano peppers
2 cups shredded Mexican cheese

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Brown ground beef over medium heat with spices, breaking it apart into crumbles as it cooks, about 8 minutes. Drain excess fat. Stir in the cooked rice and 1/2 of the tomatoes; mix until thoroughly combined. Bring to a boil, reduce heat to low, and simmer 20 minutes. Mix in half of the cheese.
Meanwhile, cut the poblanos in half lengthwise. Remove stems, membranes, cores, and seeds. Place a steamer insert into a large saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Place the peppers into the steamer insert, cover the pan, and steam until just tender, 5 to 7 minutes.
Place the steamed peppers into the prepared baking dish, and fill lightly with the meat filling. Spoon the remaining tomatoes over the peppers and cheese. Cover with aluminum foil.
Bake in the preheated oven until the peppers are tender and the filling is hot, 25 to 30 minutes.

Result: Delicious! I might make a casserole-type version of this one again tonight!

2011, Recipe 107-109: Vegan Black & White Bean Soup, Black Salt Asparagus, Chipotle-Smashed Sweet Potatoes

2011-12-23T08:35:00.001-05:00

Since I'm quite behind, I'll do a bunch of sides in one post. You could use these for a weeknight meal or holiday meals. I think you'll like them!

Vegan Black and White Bean Soup
Recipe courtesy of Allrecipes.com

1 tablespoon olive oil
1 onion, chopped
1 celery rib, chopped
1 tablespoon crushed garlic
1 teaspoon thyme
1 (14.5 ounce) can black beans, drained
8 cups vegetable broth, divided
1 teaspoon ground cumin
1 (14.5 ounce) can white beans, drained
1/2 teaspoon dried sage

Heat the oil in a large stock pot over medium heat. Cook the onion, celery, garlic, and thyme together in the hot oil until the celery is soft, 7 to 10 minutes. Add the black beans, 4 cups vegetable broth, and the cumin to the pot; mix to combine. Stir the white beans, the remaining vegetable broth, and the sage into the mixture; bring to a gentle boil and simmer 30 minutes.

Results: Very yummy! I would suggest adding a teaspoon of celery salt. Here's a secret... my version wasn't vegan... ore even vegetarian. I don't like vegetable broth (barely glorified water) so I used chicken broth.

Black Salt Asparagus
Recipe courtesy of Allrecipes.com

1 bunch fresh asparagus, rinsed and trimmed
3 tablespoons olive oil
1 tablespoon black sea salt, or to taste

Preheat the oven broiler. Set the oven rack about 6 inches from the broiler.
Place the asparagus spears on a baking sheet, and drizzle with olive oil. Sprinkle with black sea salt.
Broil the asparagus until tender and starting to brown, 6 to 10 minutes.

Results: I got some black lava salt for our wedding. Loooooooved this recipe! So yummy! Rashan said the black salt tastes exactly like regular salt. I think it's saltier so there!

Chipotle-Smashed Sweet Potatoes
Recipe courtesy of Alton Brown

2 large sweet potatoes, peeled and cubed
2 tablespoons unsalted butter
1 whole canned chipotle pepper in adobo sauce, chopped
1 teaspoon adobo sauce from can of peppers
1/2 teaspoon salt

Put cubed potatoes into steamer basket and place steamer into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Add butter to potatoes and mash with potato masher. Add peppers, sauce, and salt and continue mashing to combine. Serve immediately.

Results: I now know if I didn't like this recipe, there's no hope for me and sweet potatoes as a side dish. Rashan loved it. I did not. Blech. But that's no fault of the recipe.

2011, Recipe 106: Sausage and Potato Casserole

2011-12-07T08:00:00.000-05:00

Recipe courtesy of Cooks.com

1 lb. pork sausage meat
3 c. cubed raw potatoes
3 tbsp. flour
2 1/2 c. milk
1 c. shredded Cheddar cheese
Paprika

Fry sausage in a large skillet, use a large spoon or fork to break up and stir the meat while it cooks.

As soon as all pink color is gone, push meat to one side and brown potato cubes slightly in the sausage drippings. Stir potatoes and sausage together, sprinkle flour over mixture. Stir until flour is absorbed by the fat. Add milk to cook and stir until thickened slightly.

Pour mixture into a 2 quart casserole. Sprinkle cheese and paprika over the top, cover and bake in 350 degree oven for 30 minutes. Uncover and bake 15 minutes more or until potatoes are tender.

Results: I drained the sausage and reserved a little of the fat to fry the potatoes in. I wanted something simple but I thought this was just okay. I've become more accustomed to more complex flavors. This fell quite flat. Typical of recipes from this site.

Thanksgiving Menu 2011

2011-11-09T19:02:00.002-05:00

It's that time again! As a confident cook, this is one of my favorite times of year! I get to try at least 5 of the recipes I've been hoarding for the rest of the year! Who am I kidding? At least 7. Last year (that list didn't include the shrimp bisque I ended up making) I made one of the best turkeys I've EVER had. And I don't even like turkey! This year we'll be at my mother-in-law's house so I won't need to do the meat. They have some favorites and I have free reign to make whatever I want.

Meat
Rashan & I had fried oysters our first Thanksgiving together at his mom's house & now we require them at all holiday gatherings!!!
Turkey, ham, fried oysters

Soup & Appetizers
My family didn't eat soup for holiday meals traditionally but with in subscribing to food magazines for years, I now consider them a staple! For meals at my mother-in-law's, Tyler's ultimate french onion soup is required!

French onion soup, chicken liver paté (me/Tyler Florence), marinated chickpeas (me/Tyler Florence), olives with rosemary & orange (me/Tyler Florence)

Sides
The most important thing about Thanksgiving?? Maybe... Meat is required, but Thanksgiving would be worthless without a plethora of sides. I knew I wanted to try a dressing even though they use stuffing. My sister-in-law makes a fabulous mac & cheese so she'll be doing that. And grandma's mac & cheese is a staple at their holiday suppers. Without it, there would be mass revolt!
Stuffing, sausage brioche dressing (me), french-style green beans, squash casserole (sis-in-law), cranberry sauce, goose fat smashed potatoes (me/Rachael Ray), mac & cheese (grandma), sweet potatoes (mom-in-law)

Bread
I'm not a bread person unless it's in dressing or laden with butter (brioche or croissants)... I doubt I'll even touch these. No one requested cornbread.
Crescent rolls

Dessert
I'm making a tart mostly because I've had a tart pan for almost a year and never used it! I'm also considering a pumpkin custard and a chocolate mousse since they love all things chocolate!
Triple the Ginger snaps (me), streusel pear tart (me), sweet potato pie (sister-in-law)

Slow Cooker Chicken with Brown Rice & Tomatoes and Sauteed Broccolini

2011-11-05T18:54:00.000-05:00

I've started doing a lot of riffs on existing recipes. Here are a few of those takes.

Slow Cooker Chicken with Thyme & Rosemary
Based on this recipe from Emeril Lagasse

3 chicken leg quarters, cut into thighs and legs
Kosher salt
Cracked white pepper
1/2 cup diced onion
4 cloves garlic, peeled and smashed
3 sprigs fresh thyme
3 small sprigs fresh rosemary
1 lemon, juiced
1/2 cup chicken broth
1 teaspoon butter
1 teaspoon flour

Season the chicken liberally with salt and pepper. Heat oil in a skillet over medium-high heat. Cook well until well-browned on all sides. Place in a slow cooker. Scatter the onions, garlic, thyme, rosemary, lemon juice and broth over top of the chicken. Cover the slow cooker and set the temperature to high. Cook for 4 hours, undisturbed.

Remove the chicken from the slow cooker, and pour the juices into a 2-cup heatproof container. Melt the butter over medium heat in a small saucepan. Whisk in flour. Cook until lightly browned. Add broth. Cook until thickened, season with salt and pepper, and continue to cook an additional 4 to 5 minutes. Serve chicken with the thickened pan juices ladled over the top.

Results: Wonderful! Fall off the bone chicken!

Brown Rice, Tomatoes & Thyme
Recipe courtesy of Ina Garten

1 cup Texmati brown rice
2 teaspoons kosher salt, divided
1/4 cup Champagne or rice wine vinegar (I used sherry vinegar)
2 teaspoons sugar (I just used 1 teaspoon)
1 tablespoon good olive oil
Freshly ground black pepper
1 pound ripe tomatoes, large-diced (I found 1 lb. to be way too much tomato)
1 cup packed basil leaves (1 large bunch), chopped (I subbed thyme)

Bring 2 1/4 cups water to a boil and add the rice and 1 teaspoon of the salt. Return to a boil, cover, and simmer for 30 to 40 minutes, until the rice is tender and all the water is absorbed. Transfer the rice to a bowl.

Whisk together the vinegar, sugar, olive oil, remaining teaspoon of salt, and a pinch of pepper. Pour over the rice. Add the tomatoes and basil. Mix well and check the seasonings. Serve at room temperature.

Results: Delicious!

Sauteed Broccolini
Recipe courtesy of Ina Garten

1 bunch broccolini
Kosher salt
2 tablespoons unsalted butter
1/2 lemon, zested
1 teaspoon minced garlic
1 tablespoon lemon juice
1/4 teaspoon freshly ground black pepper

Blanch the broccolini in a large pot of boiling salted water for 2 minutes. Drain immediately and immerse in a bowl of ice water.

Melt the butter in a large saute pan. Add the lemon zest and garlic and stir. Drain the broccolini and add it to the garlic mixture and heat for 2 minutes. Add the lemon juice, 1/2 teaspoon salt and the pepper, and toss well before serving.

Results: Very good! Bizarrely it was my first time blanching anything?? What's wrong w/me? IDK.

Buffalo Blue Cheese Chicken Sausage Burgers with Cilantro Raita

2011-11-03T20:11:00.000-05:00

This recipe, like most of the recipes I create, started with a sale. Fresh Market had its chicken sausage half off with some pretty amazing-sounding flavors so I took advantage! I knew the buffalo chicken would need something cooling. A regular blue cheese dressing was out because it was already in the burger. I LOVE raita and had all of the ingredients for it on hand. Match made in heaven!

Raita

1/2 medium cucumber

2 teaspoons ground cumin, dry toasted

1 cup plain yogurt

1 clove garlic, peeled and minced

2 tablespoons fresh cilantro, chopped

Juice of 1/2 lemon

2 teaspoons salt

1 teaspoon ground black pepper

Burger

1 1/2 lbs. buffalo blue cheese chicken sausage, removed from casing
1/2 small onion, diced
2 tbsp. Frank's Red Hot Sauce (optional)
One tomato, sliced
4 buns, toasted

Yields: 4 burgers

Combine raita ingredients. Cover and set in the refrigerator.
Combine chicken sausage, onion and if using, hot sauce. Score with the side of your hand to make four evenly-sized burgers. Make them a little flatter than you would for a beef burger because they will plump a bit.
Cook in a skillet between medium and medium high heat for about 4 minutes on each side until browned and cooked through.
Drain burger. Place on bottom bun, top with raita, tomato and top bun. If you have lettuce, add that, too.

Results: This burger had just the right amount of spice for me. I like medium spicy... hot enough to make your nose run a little but not enough to make your eyes water. But Rashan could have had it much spicier. We both loved it! I served it with a side of blue corn tortilla chips that we dipped into the excess raita. This is a quick and easy meal that would also be great for cookouts with people avoiding beef or pork.

2011, Recipe 105: Pepper Crusted Salmon with Creamy Chickpea Vinaigrette

2011-11-02T13:00:00.000-05:00

Recipe courtesy of Tyler Florence

1 lb. salmon fillet
2 T. ground coriander
1 T. ground black pepper
2 T. olive oil
Salt and pepper
1 15 oz. can of chickpeas, with liquid
1/4 c. olive oil
juice from 1 lemon
1 T. cumin
1 tsp. paprika
Salt and pepper
Spinach, dill and mint
lemon wedges for garnishing

Mix together the coriander and ground pepper, and spread it in an even layer on a plate. Dredge both sides of the salmon in the pepper mixture, so it’s nice and well coated, and then sprinkle a bit with salt and pepper.

Dump the can of chickpeas, with their liquid, into a mixing bowl. Add the olive oil, lemon juice, cumin, paprika, and a bit of salt and pepper, and mix it all up together. Put about half of the chickpea mixture into a food processor or blender, and blend it until it’s nice and creamy, then add it back with the rest of the chickpeas and stir together.

Combine spinach, dill & mint and pile on the side of plate. Plate chickpeas and vinaigrette. Top with salmon.

Results: So good! This was definitely one of my favorite recent recipes. It's very quick, very easy and very delicious. That crust impressed both of us! The dumping the chickpeas w/their liquid stumped me. I mean I guess. It didn't harm the flavor but I'm so used to rinsing my canned beans that I was confused. And this actually makes a delicious salad as well. Y'all know I don't like mint so I didn't use that.

2011, Recipe 104: Sky High Cranberry Apple Pie

2011-11-01T12:30:00.000-05:00

Recipe courtesy of Martha Stewart

Aerial pie view

This recipe came from the November 2011 issue of Martha Stewart Living (and isn't online yet). It's an apple pie that calls for FIVE POUNDS of apples. Whoa. I used four pounds and I really can't see how an additional pound would make my pie as high as hers. Her pie was crazy. I made her basic pie crust. It wasn't my first crust but it was my first in a food processor and that makes the process (tee hee) even easier! I loved it! I was told this was the best crust one of my people had ever tasted. I like sweeter crusts so I'd probably add more than a tablespoon of sugar.

Side pie view

My biggest issue with this pie is it takes almost three and a half hours what with resting the crust twice, the pie once and cooking the pie for over an hour and a half. It's ridiculous and smells torturously delicious. But the combo of cranberries and apples in a pie was a hit at the October party! Plus it's beautiful! I was supposed to use sanding sugar but I used turbinado which created the black speckles.

2011, Recipe 103: Bulgur and Kale Casserole with Yogurt Topping

2011-10-31T12:00:00.000-05:00

Recipe courtesy of the New York Times

For the tomato sauce:
1 tablespoon extra virgin olive oil
1 small or 1/2 medium onion, chopped
2 to 4 garlic cloves (to taste)
2 pounds fresh tomatoes, quartered if you have a food mill, peeled, seeded and chopped if you don’t, or 1 (28-ounce) can chopped tomatoes, with juice, or crushed tomatoes in purée
Salt and freshly ground pepper
1/2 teaspoon sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon sweet paprika
1/4 teaspoon ground allspice

For the gratin:
1 pound kale, stemmed and washed, or a 10-ounce bag of stemmed, washed kale
1 tablespoon extra virgin olive oil
1 garlic clove, minced
Salt and freshly ground pepper
1 cup coarse bulgur (No. 3), cooked
1/4 cup finely chopped fresh dill
2 ounces (approximately 1/2 cup) freshly grated Parmesan
3 eggs
1 cup thick plain low-fat yogurt
Salt, pepper and paprika to taste

1. Make the tomato sauce. Heat the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic. Cook, stirring, until fragrant, about a minute, and add the tomatoes, salt to taste, pepper, sugar, cinnamon, paprika and allspice. Turn the heat up to medium-high and cook until the tomatoes are bubbling. Stir together, turn the heat back to medium-low, partly cover and cook, stirring often, until the tomatoes have cooked down and the sauce is thick and fragrant, 25 to 30 minutes. Taste and adjust seasoning. Remove from the heat. If your sauce is chunky, put through a food mill or pulse in a food processor fitted with the steel blade. Set aside.
2. Meanwhile, blanch the kale in salted boiling water for 4 minutes or steam for 5 to 8 minutes, until tender. Rinse with cold water and squeeze dry. Chop fine (you can do this by pulsing in a food processor fitted with the steel blade.)
3. Heat the olive oil over medium heat in a large, heavy skillet and add the garlic. When it begins to smell fragrant, in about 30 seconds, stir in the chopped kale. Toss together and season to taste with salt and freshly ground pepper. Stir in the bulgur and dill, combine well and remove from the heat.
4. Preheat the oven to 350 degrees Fahrenheit. Oil a 3-quart baking or gratin dish. Spoon a small amount of tomato sauce on the bottom of the dish, and spoon in the bulgur and kale. Spread in an even layer. Sprinkle 2 tablespoons of the Parmesan on top and cover with the remaining tomato sauce, spread in an even layer.
5. Beat together the eggs, yogurt and 2 tablespoons of the remaining Parmesan. Season with salt, pepper and paprika. Spoon over the tomato sauce and spread in an even layer. Sprinkle the remaining Parmesan on top. Place in the oven and bake 30 to 35 minutes, until golden. Remove from the heat and let sit for 10 minutes or longer before serving.
Yield: Serves 6 to 8
Advance preparation: All of the elements of this casserole will keep for 2 to 3 days in the refrigerator, as will the assembled casserole, without the egg-yogurt topping. Make the topping right before baking. The casserole can be baked ahead and reheated.
To cook the bulgur, bring 2 cups water with salt to taste to a boil in a medium saucepan. Add the bulgur, and when the water comes back to a boil, reduce the heat to low, cover and simmer 15 to 20 minutes, until all of the water has been absorbed. Remove from the heat, place a clean dish towel over the pan and cover with the lid. Let sit 10 minutes.

Results: This was my first time cooking with bulgur and we were both pleased with the outcome. It's pretty similar in texture to couscous. The yogurt topping made me a little nervous but it gave the dish a tang that made it sing! I was amazed that we both really liked this. And with a side of naan, it was a great entree for vegetarians.

2011, Recipe 102: Indian Fish Curry

2011-10-29T18:33:00.001-05:00

Recipe courtesy of Mantu at Allrecipes.com

For the marinade:
2 teaspoons Dijon mustard
1 teaspoon ground black pepper
1/2 teaspoon salt
2 tablespoons canola oil
4 white fish fillets
1 onion, coarsely chopped
4 cloves garlic, roughly chopped
1 (1 inch) piece fresh ginger root, peeled and chopped
5 cashew halves
1 tablespoon canola oil
2 teaspoons cayenne pepper, or to taste
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 teaspoon white sugar
1/2 cup chopped tomato
1/4 cup vegetable broth
1/4 cup chopped fresh cilantro

Mix the mustard, pepper, 1/2 teaspoon salt, and 2 tablespoons of canola oil in a shallow bowl. Add the fish fillets, turning to coat. Marinate the fish in the refrigerator for 30 minutes.
Combine the onion, garlic, ginger, and cashews in a blender or food processor and pulse until the mixture forms a paste.
Preheat an oven to 350 degrees F (175 degrees C).
Heat 1 tablespoon of canola oil in a skillet over medium-low heat. Stir in the prepared paste; cook and stir for a minute or two. Add the cayenne pepper, turmeric, cumin, coriander, 1 teaspoon salt, and sugar. Cook and stir for an additional five minutes. Stir in the chopped tomato and vegetable broth.
Arrange the fish fillets in a baking dish, discarding any extra marinade. Top the fish with the sauce, cover the baking dish, and bake in the preheated oven until the fish flakes easily with a fork, about 30 minutes. Garnish with chopped cilantro.

Results: I'm always looking for fish dishes and Indian dishes so combining them? I was on it! If you aren't down with spiciness, you will want to cut down on the cayenne. It's quite delicious! I would definitely make this again! I served it with basmati rice and sauteed spinach.

2011, Recipe 101: Hasselback Potatoes

2011-10-25T12:00:00.000-05:00

Recipe courtesy of Seasaltwithfood

6 Medium Yukon Gold Potatoes
2 - 3 Cloves Garlic, thinly sliced
2 Tbsp Olive Oil
30 g Butter
Maldon Sea Salt
Freshly Ground Black Pepper

Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.

Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.

Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.

Results: So impressive! And easy! When you cut them, put chopsticks on either side to keep you from cutting through. You can see a few of my cuts are a tad deeper than I'd like because I didn't have chopsticks (strangely). The crevices spread apart as you cook them. The modification allows for using all olive oil, no butter. I can see how butter would've made them even better. The garlic pretty much disappeared. I think next time I'll use garlic powder. Very yummy!

2011, Recipe 100: Smoky Chipotle Meatloaf

2011-10-24T16:32:00.002-05:00

Recipe courtesy of Serenebeader on Allrecipes.com

2 eggs
1/3 cup hickory flavored barbeque sauce
2 cloves garlic, minced, or to taste
2 chipotle chilies in adobo sauce, minced, or to taste
2 tablespoons adobo sauce from chipotle peppers
1 teaspoon kosher salt
1 teaspoon coarse ground black pepper
1/2 teaspoon celery salt
1/2 teaspoon ground cumin
1 tablespoon Worcestershire sauce
1 onion, chopped
1/2 cup dry oatmeal
2 pounds lean ground beef
2 tablespoons hickory flavored barbeque sauce

Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
Beat the eggs in a large mixing bowl until smooth, then whisk in 1/3 cup barbeque sauce, garlic, chipotle chiles, adobo sauce, kosher salt, black pepper, celery salt, cumin, and Worcestershire sauce until evenly smooth. Mix in the onion, oatmeal, and ground beef with your hands until evenly blended. Pack the mixture into the prepared pan. Brush the top of the meatloaf with 2 more tablespoons of barbeque sauce.
Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Results: AMAZING!!!! You should definitely use the entire 2 lbs. of meat this recipe calls for because you will want it!! I halved it and greedily, we ate the whole pan the same night. I KNOW!! Just shameful. But it's truly that good! I added diced onion & diced green peppers because I had them and needed to use them but the recipe really doesn't need it.

2011, Recipe 99: Potato, Sage & Rosemary Pizza

2011-10-07T08:00:00.000-05:00

Recipe courtesy of Epicurious.com

3 tablespoons extra-virgin olive oil
12 ounces unpeeled small Yukon Gold potatoes, sliced into very thin rounds

1 (13.8-ounce) tube refrigerated pizza dough
2 teaspoons chopped fresh rosemary (I used dried)
2 teaspoons chopped fresh sage
2 garlic cloves, chopped
1/4 teaspoon dried crushed red pepper
1 cup (packed) grated whole-milk mozzarella cheese (about 4 ounces)
1/2 cup finely grated Parmesan cheese

Preheat oven to 400°F. Heat oil in heavy large skillet over medium heat. Add potato slices in single layer. sauté until just tender, about 5 minutes. Cool briefly. Unroll dough on rimmed baking sheet. Scatter potato slices over dough, leaving 3/4-inch plain border. Sprinkle with rosemary, sage, garlic, and crushed red pepper. Sprinkle with cheeses to cover.

Bake pizza until crust is crisp and cheeses melt, about 20 minutes. Using metal spatula, loosen crust from sheet. Slide out onto platter or board and serve.

Results: We both agreed... strange. Not bad... just strange. I always roll my pizza out on cornmeal so that was awesome but the potatoes were soft against the crunchy crust. I don't think I need to eat a pizza with potatoes anymore though.

2011, Recipe 98: Chai-Spiced Pancakes

2011-10-06T04:52:00.000-05:00

Recipe courtesy of Une Deuse Senses

Results: I loved them! And I can only eat pancakes about three times per year. I don't like sweet breakfasts too much so it's usually night when I eat them. Rashan was less enthused. I did think they needed about 1.5xs the spices the recipe requested to elevate these pancakes but I still definitely enjoyed them as is.

2011, Recipes 96 & 97: Wild Mushroom-Cheddar Burger and Cole Slaw with Spicy Dressing

2011-10-05T04:40:00.000-05:00

Burger Recipe courtesy of Bobby Flay

2 tablespoons olive oil
1 tablespoon unsalted butter
12 ounces assorted mushrooms (such as cremini, lobster, chanterelles, and stemmed shiitakes), chopped
1 small shallot, finely diced
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh thyme leaves
2 tablespoons chopped fresh flat-leaf parsley leaves
1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
1 1/2 tablespoons canola oil
4 slices sharp cheddar cheese
4 hamburger buns, split; toasted, if desired (see below)
Chipotle Ketchup (optional, recipe follows)

Heat the olive oil and butter in a large saute pan over high heat until almost smoking. Add the mushrooms and cook, stirring occasionally, until soft, about 5 minutes. Add the shallot, season with salt and pepper, and cook until the mushrooms are golden brown, about 5 minutes. Stir in the thyme and parsley and transfer to a bowl.

Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.

Results: Just okay. It turns out I don't really like shiitake mushrooms. Kind of chewy. I used those and creminis. The chipotle ketchup was AWESOME!! I should make it all the time!

Slaw Recipe courtesy of Tyler Florence

1 head napa or savoy cabbage, shredded
4 carrots, shredded
2 Granny Smith apples, thinly sliced
1 medium red onion, thinly sliced
1 cup pecans, toasted and chopped
Leaves from 1 bunch fresh mint, for garnish

Dressing:

1 tablespoon Dijon mustard
1 teaspoon sugar
1 teaspoon ground chipotle
3/4 cup mayonnaise
1 lemon, juiced
Kosher salt and freshly ground black pepper

Combine the cabbage, carrots, apples, onion, and pecans in a large bowl. Mix well with your hands and set aside.

In a small bowl, stir together the mustard, sugar, mayonnaise, ground chipotle, and lemon juice until blended. Season with salt and pepper. Pour the dressing over the cabbage mixture and toss well to coat. Taste again for seasoning, then mound onto a platter and garnish with mint leaves.

Results: Surprisingly delicious! I definitely did not expect to like a slaw with apples in it but this was amazing! Both of us really liked it. Oh and you know I don't like mint or pecans so I didn't use either in this recipe. Shame on me but I just can't stomach buying mint anymore knowing I'll ONLY use it for this recipe.

2011, Recipe 95: Dairy-Free Green Pea Soup

2011-10-04T03:00:00.000-05:00

Recipe courtesy of Ellie Krieger

I made some changes to this recipe to give it another layer of flavor. First, I grated two carrots and added them after the onion, cooking for a very short amount of time. That didn't do anything flavor-wise but added some extra vitamin A. Of course you can easily make this a vegetarian recipe by using vegetable stock instead of chicken stock. I used half chicken and half veg stock.

Now on the flavor side of things, I remembered seeing a cumin-spiced pea something or other so I added a tablespoon of cumin to this and a little extra salt. It was delicious! Before cumin? A bit flat. After cumin? Fantastic! Rashan had seconds. I served it with sandwiches. YUM!

2011, Recipe 94: Spaghetti Squash

2011-10-03T03:00:00.000-05:00

Recipe courtesy of James at Allrecipes.com

1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1 1/2 cups chopped tomatoes
3/4 cup crumbled feta cheese
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.

Results: This was yummy & quite easy. My mom had never had spaghetti squash before and LOVED this! I subbed dried basil and it was still good. You could easily make this vegetarian dish your entree and be satisfied. You could also add sauteed ground turkey to it like my mom did. Both are great.

2011, Recipe 93: Pear Cobbler with Cranberry Streusel

2011-10-02T15:55:00.000-05:00

Recipe courtesy of Tyler Florence

Rashan & I both LOVED this! It was so delicious! The "streusel" needed more flour to be more like a traditional streusel. It was really more like a butter topping. LOL That did NOT in any way diminish the amazingness of this! I also think you could probably cut the sugar by at least 1/4 and still enjoy this immensely.

2011, Recipe 92: Indian-Style Salmon Fry

2011-10-01T15:45:00.000-05:00

Recipe courtesy of Fran on Allrecipes.com

2 tablespoons olive oil
3/4 teaspoon cumin seeds
1/2 teaspoon brown mustard seeds
1 small onion, sliced into thin half-circles
1 clove garlic, minced
1 tablespoon minced fresh ginger root
1 green chile pepper, chopped
10 fresh curry leaves, chopped (optional)
1 tomato, diced
2 (14.75 ounce) cans salmon, drained and bones removed
1/4 cup chopped fresh cilantro

Heat the olive oil in a skillet over medium heat; place the cumin and mustard seeds in the hot oil and cook until the seeds begin to pop. Cook and stir the onions in the spice mixture until they brown. Mix in the garlic, ginger, chile pepper, and curry leaves; cook and stir until the garlic becomes golden. Add the tomatoes and stir for a few seconds before adding the salmon, using the back of your stirring spoon to break the salmon into small pieces in the pan; cook until the salmon is heated through, 5 to 10 minutes; remove from heat. Garnish with cilantro to serve.

Results: Yummy! Rashan didn't like it but I love Indian spices so I was all over it. No matter how gross it may look in the picture. LOL I used curry powder and ground mustard. If using ground mustard, just add with the onion and stir. I halved the recipe and there was plenty for 2 people with some leftover for one the next day. I didn't have cilantro so I didn't use that but it was still great!

2011, Recipe 91: Tyler's Ultimate Ribs

2011-09-30T15:41:00.000-05:00

Recipe courtesy of Tyler Florence

Results: The barbecue sauce in this recipe was DELICIOUS! I figured out I don't really like pork anymore, though unless it's bacon or sausage. Sad turn of events, huh? It just far too often smells disgusting to me and it's just as easy to find beef ribs and delicious chicken sausage. So long, pork ribs!

Note: The online recipe is clearer than the one in the book. I diced the onion & garlic finely and it was actually delicious to get little bites of onion inside.

2011, Recipe 90: Coconut Shrimp with Apricot Lime Basmati Rice

2011-09-29T03:00:00.000-05:00

This Tyler Florence Thai curry-style recipe did not send any shivers through Rashan. He hates coconut and therefore coconut milk. Actually, the more I cook, the more things I find out he doesn't like. Sometimes they're things he had cooked poorly as a child (greens, cabbage) or that just sounds gross to him (my husband's five) and sometimes he just genuinely doesn't like them.

If I think this hate is theoretical, I cook around it. Turns out his dislike of coconut milk is actual. But the recipe is tasty with 2 adjustments. If I made this again I would just beat up the lemongrass with a knife and put it in in large pieces instead of cutting it. Lemongrass does not soften upon cooking. I would also quarter or dice the apricots so they wouldn't be SO obtrusive in the rice. Very interesting dish from Tyler's Ultimate Cookbook.

2011, Recipe 89: Tyler's Ultimate Spaghetti & Meatballs

2011-09-28T03:00:00.000-05:00

Recipe courtesy of Tyler Florence

Results: The meatballs were definitely a success. Rashan loved them and I thought they were delightful. However... I didn't like the huge chunks of wet bread on the outside of the meatballs. He didn't notice but I did. I think I'll stick with bread crumbs, use smaller bread or less bread. The pasta sauce also cooked waaay down so I would probably halve the pasta since there are only 2 of us and pasta lasts around here forever.

2011, Recipe 88: Nutella Banana Muffins

2011-09-27T03:36:00.000-05:00

Recipe courtesy of Miss in the Kitchen

2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 cup sugar
1/2 cup Nutella
1 banana mashed (about 1/3 to 1/2 cup)
1/4 cup butter, softened
1/4 cup buttermilk
1 egg
1 teaspoon vanilla

Preheat oven to 375 degrees. In a large mixing bowl, combine flour, baking powder, cinnamon and sugar. In a separate bowl, combine Nutella, banana, butter, buttermilk, egg and vanilla. Stir wet ingredients into dry just until combined. Spoon into greased muffin tins. Bake for 17-20 minutes or until a wooden pick inserted comes out clean. Remove from pan to wire rack to cool.

Results: This actually took only about 15 minutes to cook. The muffins were so yummy! For a pre-run snack, I split them in half and toasted them, then spread with peanut butter. MMM!

2011, Recipe 87: The Ultimate Greek Salad with Grilled Calamari

2011-09-15T11:00:00.000-05:00

Recipe courtesy of Tyler Florence

10 small whole calamari, bodies only (3/4 to 1 pound)
½ cup extra-virgin olive oil
¼ cup red wine vinegar
4 garlic cloves, chopped
1 tablespoon dried oregano
1 tablespoon fresh oregano leaves, plus extra for garnish
1 tablespoon fresh thyme leaves
Juice of 1 lemon
Kosher salt and freshly ground pepper
1 pint cherry tomatoes, halved, or one large tomato, cut into wedges
1 small red onion, thinly sliced
1 medium cucumber, thinly sliced
½ pound feta cheese, crumbled
1 cup kalamata olives, pitted
1 head romaine lettuce, torn into bite sized pieces
Lemon wedges, for garnish

The vinaigrette serves as a marinade for the calamari and dressing for the salad.

Start by rinsing the calamari tubes and patting them dry. Place the calamari in a medium bowl.

To make the vinaigrette, whisk together the oil, vinegar, garlic, dried and fresh oregano, thyme, and lemon juice, and season with salt and pepper. Pour half the vinaigrette over the calamari and set the rest aside while you make the salad.

Put a large grill on the stove over medium-high heat, or preheat an outdoor gas or charcoal grill and get it very hot.

Combine the tomatoes, onion, cucumber, cheese, olives, and romaine in a large bowl. Pour the remaining vinaigrette over the salad and toss to combine.

Lightly oil the grill pan or grates of the grill with canola oil (take a few paper towels and fold them over several times to make a thick square. Put a small amount of oil on the paper towels, then carefully and quickly wipe the hot grates of the grill to make a nonstick grilling surface). Put the calamari in the grill pan or on the grill and cook for 2 minutes per side. Cut the grilled tubes into rings.

To serve, arrange the salad on a large platter and scatter the calamari on top. Garnish with fresh oregano leaves and lemon wedges.

Results: Delicious! Photographed horribly but tasted great! Butchering the calamari was... overwhelming. I had no idea what I was supposed to keep and what I was supposed to discard. And they just look sort of scary. But it came out great! I was pleased that I followed the cooking times precisely and it wasn't at all rubbery!

2011, Recipe 86: Venison Chili

2011-09-14T09:00:00.000-05:00

Recipe courtesy of Emeril Lagasse

4 strips bacon, diced
2 1/2 pounds leg or shoulder of venison, cut into 1/2-inch cubes
1 cup chopped onions
1 cup chopped green bell peppers
2 garlic cloves crushed
1 cup Cabernet Sauvignon or other dry red wine
1 tablespoon tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon cayenne pepper
1 (16-ounce) can chopped tomatoes
1 cup beef stock
Salt and pepper
1 cup grated Sonoma Jack cheese

In a large saucepan, cook the bacon until the fat is rendered, 4 to 6 minutes. Remove the bacon using a slotted spoon and transfer to paper-lined plate to drain. Add the venison to the hot oil in the pan and cook, stirring occasionally and in batches if necessary, until well seared. Remove from the pan and set aside. Add the onions, bell peppers and garlic and saute over medium-low heat until tender. Stir in the wine and the tomato paste. Bring the mixture to a boil. Stir in the dry spices, chopped tomatoes and the beef stock. Season lightly with salt and pepper. Simmer uncovered for 35 to 45 minutes, or until the sauce is very thick and flavorful. Add the venison to the pot and cook, stirring, until just cooked through and hot, 3 to 4 minutes. Check the seasoning and serve with the grated cheese.

Results: My moose source provided me with venison! I had some very sinewy pieces which made eating this a bit of a chore. I should've trimmed the meat better. I was unsure about what would cook down and what wouldn't. I thought this needed AT LEAST twice the non-meat portion. By the time it thickened and I added the meat, there was not nearly enough base left for my taste. It was yummy, though. Very nice flavors.

2011, Recipes 84 & 85: Slow Cooker Pulled Pork & Pulled Pork Panini

2011-09-13T03:11:00.000-05:00

Pulled Pork recipe courtesy of Allrecipes.com

1 (2 pound) pork tenderloin
1 (12 fluid ounce) can or bottle root beer
1 (18 ounce) bottle your favorite barbecue sauce
8 hamburger buns, split and lightly toasted

Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.

Results: I topped mine with slaw and Rashan had slaw and pickles. So yummy! I was skeptical at first because it just smells like pig meat and root beer after it cooks. So unappetizing. Then I drained it, sliced some for the next recipe, chopped the rest & added the bbq sauce and let it go for another hour on high. YUMMY!!

Pulled Pork Panini recipe courtesy of The Neelys
(I sliced off some pork before adding the bbq sauce in the previous recipe so I started at that point)

sliced pork
4 tablespoon butter, room temperature
1 clove garlic, minced
4 French style sandwich rolls, sliced horizontally
Dill pickle slices
1/4 pound sliced colby Cheddar cheese
1/2 cup barbecue sauce

Preheat your panini press.
In a small bowl mix the butter and the garlic. Butter the sandwich bread.
Divide the pork, pickles, cheese and barbecue sauce evenly between the bread.
Place the sandwiches in the panini press and close the lid. Grill the sandwich until the bread is toasty and the cheese is melted. Slice on a diagonal and serve warm.

Results: Soooo good! I used English toasting bread and smoked gouda in place of
French bread and cheddar. Loved it! Next time I'll use 2 slices of gouda so I can REALLY taste it!

2011, Recipe 83: Baked Penne with Eggplant and Sausage

2011-09-12T09:00:00.000-05:00

Recipe courtesy of Tyler Florence

Kosher Salt
Extra-virgin olive oil
6 links fennel pork sausage (about 3/4 pound)
1 large eggplant (about 1 1/2 pounds), cut into 1-inch pieces
1 large onion, chopped
3 garlic cloves, chopped
1 large can (28 ounces) peeled whole tomatoes, preferably San Marzano
Leaves from 1 small bunch basil
1 pound rigatoni
1 pound fresh mozzarella
Freshly ground black pepper
1 cup freshly grated Parmigiano-Reggiano

Bring a large pot of salted water to a boil over high heat for the pasta. Get yourself a 9 by 13-inch glass or ceramic baking dish.

Heat a 2 count of olive oil in a large skillet over medium-high heat. Add the sausages and toss in the hot oil for 3 to 4 minutes, you want them nicely browned on the outside but still rare on the inside. Put the sausages in the baking dish.

Turn the heat down to medium. Add a generous 1/3 cup of oil to the skillet and get it hot. Add as many eggplant pieces as you can comfortably fit in a single layer and sprinkle well with salt. Cook, turning, for 7 to 8 minutes, until the eggplant is nice and browned, crisp on the outside and soft on the inside. Use a spatula to put the eggplant into the baking dish with the sausage. Cook the rest of the eggplant pieces, adding more oil to the pan, as needed, and putting the finished eggplant into the baking dish.

Add another 2 count of oil to the skillet, then your onion and garlic, and cook for 3 to 4 minutes, until translucent. Dump the whole can of tomatoes and their juices into a bowl and crush the tomatoes with your hands to break them up; add that to the pan with the basil and cook it down until pulpy and relatively thick. This will take about 15 minutes.
By this time your pasta water will be boiling. Add the rigatoni, give it a stir, and cook for 6 to 7 minutes, it should be slightly firm as it will cook further in the oven. Ladle out 1/2 cup of the pasta cooking water and reserve; the drain the rigatoni.

Preheat the oven to 450 degrees F. Chop the sausages into nice big, bite-size chunky pieces and return the pieces to the baking dish. Add the tomato sauce, rigatoni, and the reserved pasta water. Break up half the mozzarella over the mixture, season with salt and pepper, and gently mix with your hands or a spatula. Dust with the Parmigiano and drizzle with more olive oil. Bake for 15 minutes. Spread the remaining mozzarella in an even layer over the top and continue to bake for another 10 minutes or until golden brown and bubbly.

Results: Good. Not my favorite ever but mixing GENTLY (because the container is overflowing) helped make it cheesy throughout which was delightful! I had to use some dried basil because I didn't have enough fresh. BUMMER, I KNOW!! But still really good. It could've used a bit more salt but Rashan really liked it. Oh! And this recipe says to put the water on at the beginning but only cook it for 6-7 minutes... Um... no. You can really start it around the time you start your sauce. I would use less pasta, too.

2011, Recipe 82: Creamy Chicken & Rice Casserole

2011-09-09T06:00:00.000-05:00

Recipe courtesy of Denise's Kitchen (I put my modifications in italics)

1 tbsp olive or vegetable oil

1 large onion, diced

2 cups rotisserie chicken plus drippings

2 Tbsp butter
1 Tbsp flour
1 tsp dried thyme
1 tsp paprika

salt and pepper to taste

1 1/2 – 2 cups chicken broth

1 cup chopped mushrooms
1/2 cup sour cream

2 cups cooked white or brown rice
1/2 cup fresh bread crumbs

1. Preheat oven to 400 degrees.
2. Shred leftover chicken and set aside in a bowl.
3. Add oil to a hot pan and add the onions. Cook on medium heat for two minutes.
4. Add the shredded chicken along with the pan drippings from the previous night’s baking of said chicken (including about a tablespoon of that glorious chicken fat if you have some).
5. When drippings are incorporated into the chicken and onions, add the butter, flour, thyme, paprika and salt and pepper to taste. Stir until everything is fully incorporated.
6. Add chicken stock and mushrooms and mix thoroughly.
7. Simmer for 5-10 minutes on low heat with the cover on.
8. Incorporate sour cream and then add the rice, mixing fully. If the mixture seems thick, add in another 1/2 cup chicken stock.
9. If baking in a separate dish, this is the time to butter the inside and then set the mixture inside, topping with the breadcrumbs. If baking in the same pan you used to cook the ingredients, (which is my preference) then just top with the bread crumbs and set in the oven.
10. Bake for 20 minutes and then serve with a nice salad or steamed vegetable.

Results: I loved the idea of using rotisserie chicken and SOUR CREAM! The sour cream really excited me! It did creamy wonderfully! My biggest annoyance was that this recipe's ingredients weren't listed in the order they were used. Me fail: I didn't have mushrooms. Boooo. But beyond that, this recipe seemed to be missing something... like one more spice or more of one used would have made this better. Maybe more of the thyme and more paprika? Maybe rosemary instead of thyme? This recipe had good bones. It just could've used a little boost.

*Also... HAPPY 350TH POST TO US AT THE RECORD DISH!! It was the brainchild of our friend, Ashli, who promptly stopped blogging. LOL Thanks for the idea, anyway! What started as a music, fashion & food blog has become mostly a food blog with a splash of fashion. No matter! Happy, happy!

2011, Recipe 80: Bacon, Mushroom, Carmelized Onion & Garlic Confit Pizza

2011-09-08T06:00:00.001-05:00

I based this recipe on one from Epicurious.com.

3 bacon slices, cut crosswise into 1/2-inch pieces
2 tablespoons olive oil
1 large onion, thinly sliced
6 large garlic cloves, chopped slightly larger than minced
8 ounces assorted fresh wild mushrooms, thinly sliced
2 tsp. fresh rosemary, chopped

1/2 cup cornmeal
1 ball of pizza dough
1/2 cup spaghetti sauce
1 cup mixed shredded Italian cheeses

Cook bacon in large skillet over medium heat until browned, about 10 minutes. Using slotted spoon, transfer bacon to paper towels. Add onion to the pan. Cook gently until onions are soft and brown. Remove from pan. Add oil and garlic to skillet. Cover and cook over medium-low heat until garlic is golden, stirring occasionally, about 10 minutes. Add mushrooms and rosemary; cover and cook over high heat until mushrooms are tender, stirring often, about 5 minutes. Season with salt and pepper. (Can be made 8 hours ahead; chill bacon and vegetables.)

Preheat oven to 450°F. Sprinkle cornmeal on your rolling surface. Roll out pizza dough. Place rolled out pizza crust on baking sheet. Sprinkle cheeses, spread sauce, then top with vegetable mixture and bacon. Bake until cheese melts, about 12 minutes. Remove from oven. Sprinkle with a little more chopped fresh rosemary. Let stand 2 minutes. Cut and serve.

Results: YUMMMMYYYYY!!! We loved this! Ol delicious fancy pizza! The garlic confit made it!!! And you know what? Didn't even really need the bacon. Next time I'll use barbeque sauce instead of spaghetti sauce to change it up.

2011, Recipe 81: Nutella & Nanner "Ice Cream"

2011-09-07T06:00:00.000-05:00

Recipe based on this one from Claire Robinson

2 to 3 ripe bananas
1 tablespoon Nutella
2 crumbled Nilla wafers

Cut the bananas into 1-inch pieces and freeze. (PEEL, THEN FREEZE. If you freeze first, they're much harder to peel.) Put the frozen bananas in a food processor and puree, scraping down sides periodically, until smooth. Add the nutella and puree. Serve immediately or refreeze until ready to enjoy. When ready to enjoy, top with crumbled wafers.

Results: The original recipe is banana, peanut butter & honey. I didn't have peanut butter so I switched it up. So good! So creamy!! I used a blender and added a splash of milk because frozen bananas do not like to blend. But most reviewers say they'll eventually blend w/o it. Delightful!

2011, Recipes 78 & 79: Moose Burger with Baked Sweet Potato Fries

2011-09-05T08:15:00.023-05:00

Burger recipe courtesy of The Hungry Cyclist

1kg freshly minced moose meat
1 onion, finely chopped
2 garlic cloves, crushed
1 egg
2 tablespoons soy sauce
1 tablespoon chopped fresh basil (dried will not do!)
1 pinch fresh thyme
1 pinch fresh rosemary leaves, chopped
1 tsp finely chopped fresh chilli
1 teaspoon salt
1 teaspoon freshly ground black pepper to cook:
a rasher of bacon for each burger
to serve: buns, Canadian cheddar, lettuce, tomato and sweet relish

1. Mix all the ingredients together in a large bowl using your hands. Take a good handful of the mixture and shape into a thick patty, then flatten to about an inch thick and set aside while you make the rest of the burgers.

2. Cook some rashers of bacon in a heavy frying pan until they have released their fat. Remove the bacon and set aside.

3. Place the burgers in the same hot pan and cook on each side for 3–4 minutes. The bacon fat will add a wonderful flavour.

4. Serve each burger in a bun with a chunky slab of Canadian Cheddar, some sweet relish, tomato and lettuce.

Results: YUMMMMMMMY!!! OMG these were so good!!! I got the moose from a friend who knows a hunter. It was grrrreat! I will definitely eat moose again if given the opportunity! I saw someone describe the flavor as similar to bison. It wasn't super gamy. It was just tasty. I think you could take this method and apply it to ground beef or turkey and be quite happy with the results!

Fry recipe courtesy of Paula Deen

House Seasoning:

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Olive Oil, for tossing
5 sweet potatoes, peeled and sliced into 1/4-inch long slices, then 1/4-wide inch strips, using a crinkle cut knife
Oil
1 tablespoon House Seasoning
1/2 teaspoon paprika

Preheat oven to 450 degrees F.

Line a sheet tray with parchment. In a large bowl toss sweet potatoes with just enough oil to coat. Sprinkle with House Seasoning and paprika. Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes. Let cool 5 to 10 minutes before serving.

Results: I put way too many fries on one sheet pan so not enough of them got crispy. They could've used more seasoning, too. But it was a good basic recipe.

2011, Recipe 77: Baked Eggplant with Tomato-Mushroom Sauce

2011-09-02T07:51:00.006-05:00

Recipe from Grouprecipes.com

1 1/4 lbs eggplant, peeled and cut into 1/4-inch-thick slices
1/4 cup water
1/2 large sweet onion, chopped
1 zucchini, sliced thinly
1 medium red pepper, diced
1/2 tsp dried oregano
1/2 tsp dried basil
1 tsp red pepper flakes
3 garlic cloves, chopped
8 oz cremini mushrooms, sliced thinly
1/4 tsp black pepper, divided
1 cup crushed tomatoes, divided
1 oz shredded part-skim mozzarella cheese
1/4 cup grated low-fat Parmesan
1/4 cup dry whole-wheat breadcrumbs

Heat a non-stick grill pan (or broiler).
Salt and pepper eggplant slices lightly.
Grill or broil the eggplant 3 minutes on each side, until brown.
Preheat oven to 375°F.
Heat water in a large nonstick skillet coated with cooking spray over medium heat.
Add onion through mushrooms.
Cover and cook 7 minutes or until tender, stirring mixture occasionally.
Increase heat to medium-high. Uncover pan, and cook for 2 - 3 minutes or until most of the liquid evaporates.
Spread half of pan mixture in bottom of a deep baking dish coated with cooking spray.
Arrange half of eggplant slices over mushroom mixture.
Top with half the pepper, half the tomatoes and all the mozzarella.
Spread remaining mushroom mixture over cheese.
Top with remaining eggplant, pepper and tomatoes.
Sprinkle with Parmesan and breadcrumbs.
Cover dish, and bake 1 hour.
Remove cover, and return to oven for 5 minutes.
Let stand 10 minutes, then serve

Results: Partway through I was already annoyed with how long this doggone recipe took. It was unnecessarily labor intensive. That said, it was very delicious. I made a similar recipe that was better. It was the feta and fresh basil that was fantastic in the other recipe. Also... I would've been happier with this as a side dish.

2011, Recipe 76: Spicy Shrimp Burgers

2011-09-01T08:33:00.000-05:00

I'd never had a shrimp burger before... honestly, I don't like shrimp that much. It is too often overcooked and I just like other seafood much better. I'll eat shrimp (most often mixed with meat or other seafood) but if there are other choices, I'll go with those first. The seafood I don't eat? Scallops. I haaaaate scallops. No matter how many times I try them, I just don't like scallops.

Back to burgers! I decided to make shrimp burgers and they were... well... I'll tell you later. To the recipe!

Recipe courtesy of Rachael Ray

1 pound raw peeled and deveined small shrimp
1 celery stalk with green, leafy tops, coarsely chopped
1/2 small to medium yellow skinned onion, coarsely chopped
1/2 green bell pepper, seeded and coarsely chopped
1 clove garlic
A handful parsley leaves
1 tablespoon all-purpose seafood seasoning, found near fish department (recommended: Old Bay)
1/2 teaspoon cayenne pepper or 1 teaspoon hot sauce (recommended: Tabasco)
1 lemon, zested
Salt and pepper
2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 English muffins, sandwich size plain or sour dough flavor
1/4 cup mayonnaise or reduced fat mayonnaise
1/4 cup chili sauce or salsa or taco sauce
Butter or Boston lettuce leaves

Divide the shrimp in half. Put half the shrimp into a food processor and grind it up. Transfer the shrimp to a bowl using a rubber spatula. Add the whole shrimp to the bowl. Add celery, onion, bell pepper, garlic and parsley to the processor and pulse-grind it into a fine chop. Add the vegetable mixture to the shrimp. Add half a palm full of crab boil seasoning, 1/2 teaspoon cayenne, lemon zest, salt and pepper to the bowl, to season. Stir the shrimp mixture to combine.

Preheat a large nonstick skillet over medium to medium high heat. Add extra-virgin olive oil, 2 turns of the pan in a slow stream. Use a large metal scoop to scoop 4 mounds of shrimp burger mixture into the pan. Gently pat down to form patties. Fry patties 3 to 5 minutes on each side, until they firm up and the shrimp turn whitish-pink.

Split and toast the sandwich size English muffins. Mix mayonnaise and chili sauce, salsa or taco sauce. Place burgers on muffin bottoms and top with lettuce. Slather the top of the muffins with sauce and set in place.

Results: Y'all know I don't like mayo. This is turning into a what Jameil doesn't like post. Sorry! Anyway, I used sour cream instead of mayo and it was delightful! You could also use yogurt. I used regular buns as you see and romaine lettuce. Now the shrimp are gummy when you bring them out of the processor. I took the advice of a reviewer and added an egg which I think was unnecessary. The panko suggestion from another reviewer was helpful. These were delicious!! I loved them!! Great call, Jameil!

Bonus Recipe: Old Bay Seasoning
Recipe courtesy of Food.com

1 tablespoon celery seed (I used celery salt)
1 tablespoon whole black peppercorn
6 bay leaves (I just used 3)
1/2 teaspoon whole cardamom pod
1/2 teaspoon mustard seeds (I used ground)
4 whole cloves (I used ground)
1 teaspoon sweet Hungarian paprika
1/4 teaspoon mace (or allspice)

1) Place ingredients in a spice grinder or small food processor-grind well.

2) Store in a small glass.

Results: Great! I used it in my shrimp burger recipe because amazingly I had allll of these spices (and more), but no Old Bay. LOL And I got to use my coffee grinder as a spice grinder for the first time. The spices got EVERYWHERE. Well all over the grinder. I should definitely use it for coffee... except I don't use coffee.

2011, Recipe 75: Poached Eggs on Creamy Grits with Creole Sauce

2011-08-31T08:55:00.001-05:00

Recipe Courtesy of Chow.com

Grits:

2 tablespoons unsalted butter
1/2 teaspoon salt or more to taste
1 cup stone-ground grits, not instant or quick-cooking
2 cups whole milk, half-and-half, or a combination

Creole Sauce:

2 tablespoons vegetable oil
1 to 2 teaspoons bacon drippings, optional
2 tablespoons unbleached all-purpose flour
1 medium onion, chopped
1 small green bell pepper, chopped
1/4 cup minced celery
2 plump garlic cloves, minced
1 cup chicken stock or water
1 cup chopped canned tomatoes with juice
1 bay leaf
1/2 teaspoon dried thyme
Pinch or two of cayenne pepper
Salt and freshly milled black pepper to taste

Eggs:

1 tablespoon white vinegar
4 to 8 large eggs
Salt and freshly milled black pepper to taste

n a large heavy saucepan, bring 1 quart water, butter, and salt to a boil. Whisk in the grits a few handfuls at a time. (They will bubble up initially.) When you have added all the grits, reduce the heat to a very low simmer and cook for 45 to 50 minutes, stirring occasionally at first and more frequently toward the end. After about 30 minutes, or when the grits begin to seem somewhat stiff and give a bit of resistance at the bottom, stir in half the milk, adding the rest about 10 minutes later. Add more salt if you wish near the end of the cooking time. When done, the grits should be slightly soupy but with enough body that they don’t run all over the plate or bowl. The grits can be held briefly over low heat, with a little water or additional milk added to keep them from getting too stiff.

While the grits simmer, begin the sauce. Warm the oil in a large heavy skillet over medium heat, adding the bacon drippings if you wish for extra flavor. Sprinkle the flour into the pan drippings, stirring to combine, and cook the mixture until it’s a rich, deep brown, about 5 minutes. Watch it carefully and stir frequently, because it can go quickly from the desired shade to burned. Immediately mix in the onion, bell pepper, and celery and cook until they begin to soften, about 5 minutes. Stir in the garlic and cook for another minute. Pour in the stock and tomatoes, add the bay leaf, thyme, and cayenne, and simmer the sauce for about 15 minutes. Season with salt and pepper and reserve.

When the grits and sauce are ready, poach the eggs. Fill a broad saucepan with about 2 inches of water, pour in the vinegar, and bring to a boil. Break as many eggs as will fit in your pan easily into cups or ramekins. Reduce the heat to a bare simmer, then slip the eggs into the water. We prefer to simmer the eggs gently for 30 seconds, then turn off the heat and cover for 2 to 3 minutes. When done, remove with a slotted spoon. Repeat if needed for additional eggs. Trim any ragged edges off the egg whites.
Spoon a pool of grits into 4 shallow soup bowls or plates, spoon a few tablespoons of sauce around the edge, and nestle an egg or two over the grits. Serve immediately, with the remaining sauce on the side.

Results: This is definitely a weekend recipe. I always use quick grits. ALWAYS. I have no desire to stand by a stove stirring some grits for 50 minutes. Please. So you can cut the time of this recipe down significantly. The sauce? EVERYTHING!! So many delicious layers of flavors! I loved it! I had some left over so I can't wait to use it again!

2011, Recipe 74: Tomato Basil & Feta Pasta

2011-08-30T08:14:00.001-05:00

From the UK Allrecipes.com (So I put the conversions for you!)

1/2 lb. uncooked fusilli or penne pasta
6 tablespoons olive oil
2 cloves crushed garlic
1 small onion, finely chopped
1 12-oz can chopped tomatoes, (about 3 fresh Roma)
6 fresh basil leaves, torn
3 tablespoons grated Parmesan cheese
1 cup feta cheese, crumbled
salt and pepper to taste

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Combine olive oil, garlic, onion, tomatoes and basil; let sit at room temperature.
Toss warm pasta with Parmesan and feta. Stir in tomato mixture and sprinkle on salt and pepper. You can add more Parmesan if desired. Serve immediately.

Results: Super easy and super delicious. I'm frightened of raw garlic and raw onion. Left out the onion, decided to give the raw garlic a shot. It was awesome in this recipe! I think the sitting to the side made it happy. I used crushed red pepper because we like things spicy! ;-) I will say room temp cooled everything way down so this wasn't exactly a hot dish. That was a bit odd but not undelicious.

2011, Recipe 73: Grilled Chicken and Radicchio with Roasted Garlic Herb Dressing

2011-08-29T16:27:00.002-05:00

Recipe courtesy of Tyler Florence

1 head of garlic, cut in half at the equator (suggest using center)

kosher salt

extra-virgin olive oil

2 whole fresh thyme sprigs, plus leaves from 6 sprigs

2 lemons, juiced

2 lemon halves

1/2 cup chopped fresh flat-leaf parsley

1 4 - 4 /12 pound chicken, cut into 10 similar sized pieces

freshly ground black pepper

1 medium head of radicchio, preferably Treviso, cut into quarters

Preheat the oven to 400 degrees F. Cut a piece of aluminum foil about 12 inches long. Cut 1 or 2 heads of garlic in half at the equator (suggest center), and set on one half of the foil. Add 2 teaspoons water on the garlic, drizzle on some olive oil, sprinkle with salt, and add 2 springs of thyme.

Make a tight foil packet by enclosing the garlic and folding in both the top and the sides 2 or 3 times to seal. Roast the packet in the oven for 30 minutes, or until garlic is soft.

Preheat grill to medium heat.

Cut up 1 chicken (around 4 pounds, skin-on) into 10 similarly-sized pieces. Rinse chicken and pat dry with paper towels. Put the pieces in a bowl, sprinkle with salt and pepper and drizzle with olive oil. Toss well to coat and refrigerate until you're ready to cook the chicken.

Take one medium head of radicchio (preferably Treviso), and cut into quarters. Place radicchio in a new bowl, drizzle with olive oil, sprinkle with salt and pepper and toss.

Take out the garlic packet from oven. Open it and let the garlic cool a bit, then squeeze out the cloves into a food processor or blender. Add 1/2 cup olive oil, juice of 2 lemons, 1/2 cup chopped fresh flat-leaf parsley, and leaves from 6 springs of thyme. Puree everything together to make a thick dressing.

Put the chicken on the grill, skin side down, along with the radicchio and grill them together. Cook the radicchio for about 2 minutes per side until it has a nice char, then take it off the grill and set aside to cool. Grill the chicken for about 20 minutes. Turn once and baste with about half of the garlic-herb dressing.

Keep cooking until the chicken is nice and brown all over, about 15 to 20 more minutes (an instant-read thermometer stuck into the thickest part of the thigh should read 160 degrees F.) During the last few minutes, throw 2 lemon halves on the grill, cut sides down, and cook until smoky and just marked.

When chicken is finished cooking, toss the chicken and radicchio with remainder the roasted garlic-herb dressing. Squeeze grilled lemon all over chicken and serve.

Results: The dressing was good though I thought the garlic flavor was a bit too mellow. The chicken was good. The radicchio was BITTER!!! OMG IT WAS BITTER!! Grilling is supposed to mellow it out. You needed the dressing and grilled lemon for it to be palatable.

2011, Recipe 72: Chile Relleno Casserole

2011-08-28T00:41:00.002-05:00

Recipe courtesy of Elise at Simplyrecipes.com

8 poblano chiles
2 Tbsp olive oil
1 cup chopped onion
4 cloves garlic, minced
1 28-ounce can tomatoes
Salt
1 pound Mexican chorizo (or other spicy sausage)
1 cup crumbled cotija cheese
1 teaspoon minced fresh oregano leaves
12 eggs
1/3 cup flour
1 teaspoon baking powder
1 1/2 cup Monterey jack or mild cheddar cheese, shredded

1 Preheat broiler. Lay chiles in a single layer on a broiling pan (not a baking sheet that will warp in the heat of the broiler) or on a rack in a roasting pan. Position the the chilies one to two inches from the broiler element. Cook until chiles are blistering and black, a few minutes on all sides. Turn chiles over and broil until blistering and black all over. Put chilies in a paper bag or thick plastic bag. Let sit 15 minutes.

2 While the chilies are cooling, heat olive oil in a large sautée pan, on medium. Add the chopped onion and cook until translucent, about 5 minutes. Add the garlic and cook for a minute more. Add the tomatoes (break up any whole tomatoes before adding to the pan). Add a pinch of salt. Bring to a simmer and lower the heat to low. Gently simmer for 15-20 minutes. Remove from heat and set aside.
3 Carefully peel and discard the blackened skin off of the chilies. Cut off the stem ends, remove the seeds and discard. Set chiles aside on a layer of paper towels to dry.
4 In a large frying pan over medium-high heat, cook chorizo, stirring occasionally to break up the meat, until cooked through, about 4 minutes.
5 Preheat oven to 375°. Pour tomato sauce into the bottom of an 8x12 inch baking dish (the tomato sauce should be the consistency of a thin spaghetti sauce. If it is too thick, thin it out with a little water).
6 In a large bowl, mix chorizo, cotija, and oregano. Stuff chiles with sausage mixture and lay them on top of the tomato sauce in the pan.
7 In a large bowl, whisk the eggs thoroughly. Whisk in the flour, baking powder, and a pinch of salt. Sprinkle chiles with half of the jack or cheddar cheese. Pour egg mixture over chiles and sprinkle with remaining cheese.
8 Bake until top starts to brown and the eggs are set but still soft, about 30 minutes.
Serves 8.

Results: Good. Rashan and I liked it enough to eat it after the first day. It felt a little more like breakfast because of the eggs. I halved the recipe (1/6 of a cup is 8 teaspoons) and used 5 eggs... I can't say I really see the point of the eggs. It was good but the eggs were strange. And I love eggs so yeah...

Also for some reason, the casing would NOT come off of my chorizo!! So crazy! So I just chopped it and browned it and put it in the poblanos. I'll be making chile rellenos again but probably not this recipe without modifications I can't quite put my finger on. Maybe I just don't need a casserole. Not sure. Oh and I used fresh oregano, but I think dried might have worked even better because it probably would've been incorporated better.

2011, Recipe 71: Sangria Granita with Cold Spiked Fruit

2011-08-26T02:31:00.002-05:00

Recipe courtesy of Tyler Florence (but I grabbed it from Epicurious)

(750-milliliter) bottle fruity red wine
5/8 cup sugar, divided
1 cup Cointreau, divided
4 whole cloves
1 cinnamon stick
1/2 lemon, seeded
1/2 orange, seeded
2 unpeeled peaches, pitted and quartered
2 cups red or green grapes, halved
1 pint strawberries, hulled and halved
Fresh mint leaves, for garnish

Combine the wine, 1/2 cup sugar, 1/2 cup Cointreau and spices in a large saucepan. Squeeze the juice from the lemon and orange halves, then add the juice and squeezed halves to the saucepan. Warm for about 5 minutes over medium heat, stirring to dissolve the sugar. Strain into a bowl and put the mixture in the refrigerator or over an ice bath to chill.

Pour the chilled mixture into a shallow baking pan and freeze for at least 1 hour or overnight, until the mixture is frozen. Using a fork or a pair of chopsticks, break up the ice crystals on the bottom and sides of the pan. (This aerates the mixture so the finished granita will melt in your mouth.) Freeze for 3 to 4 hours, until the mixture is frozen but still granular.

Meanwhile, combine the peaches, grapes and strawberries in a bowl, add the remaining Cointreau and sugar, and toss. Cover and put the bowl in the freezer for a couple of hours; the fruit will absorb the sugar and liqueur while it freezes. Serve the frozen fruit with the granita, and garnish with mint.

Results: Interesting. Rashan really liked the granita. I liked the fruit. I liked the granita more when it melted over the fruit. I had some raspberries so I added them in. They were incredibly tart. My goodness!

2011, Recipe 70: Crumb-Coated Chicken Thighs

2011-08-25T02:03:00.001-05:00

Recipe courtesy of Kara de la Vega via Allrecipes.com

1/4 cup dry bread crumbs
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon curry powder
1/4 teaspoon pepper
8 (5 ounce) chicken thighs, skin removed

In a large resealable plastic bag, combine the first seven ingredients. Add chicken, a few pieces at a time, and shake to coat. Place on a baking sheet coated with nonstick cooking spray. Bake, uncovered, at 400 degrees F for 20 minutes. Turn chicken pieces; bake 15-20 minutes longer or until a meat thermometer reads 180 degrees F.

Results: Quite good! I saw commenters on the original recipe said there weren't enough bread crumbs so I upped them. These were yummy. I added some garlic powder as well. I loved how brown and crunchy the skin was! Mmmmm.

2011, Recipe 69: Tuna Casserole

2011-08-19T02:00:00.000-05:00

Recipe courtesy of Ellie Krieger

5 slices whole-wheat bread, crusts included (I just used panko)
1 tablespoon canola oil
1 small onion, chopped (about 1 cup)
1 large stalk celery, finely diced (about 1/2 cup)
1 (10-ounce) box white mushroom, stemmed and chopped (about 2 1/2 cups)
1/4 cup all-purpose flour
3 cups 1 percent milk
1 cup low-sodium chicken broth or vegetable broth
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 pound whole-wheat fettuccine noodles, broken into thirds and cooked according to package directions
1 (10-ounce) box frozen chopped broccoli, thawed
1 (10-ounce) box frozen peas, thawed
4 (6-ounce) cans chunk light tuna in water, drained

Preheat oven to 425 degrees F.

Heat oil in a large skillet over medium heat. Add onions and cook, stirring, until onions are soft and translucent, 8 minutes. Add celery and cook, stirring, until just tender, 6 minutes. Add mushrooms and cook, stirring, until mushrooms release their water, 5 to 7 minutes. Add flour all at once and stir immediately and vigorously with a wooden spoon until flour is completely incorporated into vegetable mixture until there are no flour lumps.

Add milk and broth, stir to combine and bring mixture to a boil, stirring frequently. Reduce heat to a vigorous simmer and cook, stirring, until liquid has thickened and reduced by about 1/2 cup, 7 to 8 minutes. Add salt and pepper and stir to combine. Combine cooked pasta, vegetable-liquid mixture, broccoli, peas and tuna and toss to incorporate. Pour into a 9 by 13-inch casserole. Top with bread crumbs. Bake for 25 minutes, or until crumbs are golden brown and toasted.

Results: Yummy! I needed a tad more salt but it was definitely good! Next time I'll check the flavor before I put it in the casserole dish. (Which I knew I should've done anyway.)

2011, Recipe 68: Tantalizing Blue Cheese Turkey Meatballs

2011-08-16T11:17:00.001-05:00

Recipe courtesy of Allrecipes.com

4 cloves garlic
1/2 onion, cut into chunks
2 jalapeno peppers, halved and seeded
1 pound ground turkey
3 tablespoons blue cheese
1/2 cup bread crumbs
3 egg whites
3 tablespoons olive oil
1 1/2 tablespoons soy sauce
1 tablespoon dried parsley
1 tablespoon Italian seasoning
1 tablespoon ground black pepper
1 teaspoon chili powder

Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil and set aside.
Pulse garlic cloves in a food processor until minced. Add onion and jalapeno, and pulse until minced again. Scrape the onion mixture into a large bowl along with the turkey, blue cheese, bread crumbs, egg whites, and olive oil. Season with soy sauce, dried parsley, Italian seasoning, pepper, and chili powder. Mix well.
Roll the mixture into 2 inch balls, and place onto prepared baking sheet. Bake in preheated oven until golden brown, and no longer pink in the center, about 25 minutes.

Results: YUMMY!! I loved the blue cheese and would've liked even more blue cheese. I also made a batch in a pan I could put on the stove. I was surprised the meatballs needed ZERO salt! Very cool. After the meatballs cooked, I removed them from the pan. I melted two tbsps. of butter then whisked in two tablespoons of flour. Cook for about two minutes, whisking. Add about one tablespoon of cream and 1 1/2 cups of beef broth. Let thicken and... YOU'VE GOT DELICIOUS GRAVY! Put atop mashed potatoes or spaghetti like I did.

2011, Recipe 67: Scott Ure's Garlic Clams

2011-08-14T01:10:00.001-05:00

Recipe courtesy of Scott Ure on Allrecipes.com

50 small clams in shell, scrubbed
2 tablespoons extra virgin olive oil
6 cloves garlic, minced
1 cup white wine
2 tablespoons butter
1/2 cup chopped fresh parsley

Wash clams to remove any dirt or sand.
In a large pot, heat oil over medium heat. Add garlic; saute for 1 minute, or until tender. Pour in the white wine. Boil until wine has reduced to half its original volume.
Add clams, cover, and steam till clams start to open. Add butter, cover, and cook till most or all of the clams open. Discard any that do not open. Transfer clams and juice to 2 large bowls. Sprinkle with parsley. Serve.

Results: Oops... I got the large clams and they took a long time to open because they were jumbled and then they were overcooked. But the broth was awesome. Also... OMG CLAMS ARE DIRTY!!! I put them in water for 20 minutes, then scrubbed them with my hands, then scrubbed them with a towel. The amount of dirt is disgusting.

2011, Recipe 66: Black Bean Breakfast Burritos

2011-08-12T01:10:00.000-05:00

Recipe courtesy of Good Life Eats

6 large eggs
2 tablespoons milk
salt and pepper, to taste
1/2 cup cilantro leaves, rinsed and chopped
1 – 15 oz. can black beans, drained and rinsed
3/4 cup feta cheese, crumbled
1 avocado, diced
salsa, your choice of heat
6 soft taco sized flour tortillas, warmed

Combine the eggs, milk, salt, and pepper. Hand beat the eggs using a whisk or fork until yolk and white are evenly mixed and the eggs are frothy, about 1-2 minutes.
Grease a nonstick saute pan and set it over medium-high heat. Add eggs to the pan. After the eggs begin to set, gently move them around in the pan with a spatula or wooded spoon. Move the eggs to the center while tilting your pan to redistribute the unset parts.
Break apart large pieces with your spoon or spatula. Turn the eggs as needed until the are cooked through. Stir in the chopped cilantro.
To assemble the burrito: divide the egg and black bean evenly among the tortillas. Garnish each burrito with feta, avocado, and salsa. Top with additional cilantro, if desired. Serve immediately.

Results: I actually used the left over taco salad from the same site that I'd made earlier in the week. Rashan liked it. I thought it was fine. I didn't love it. I think part of that is I don't really like scrambled eggs that much anymore without stuff scrambled in them.

15 for 15: Part I

2011-08-10T13:15:00.001-05:00

I wanted to challenge myself sartorially this year and since 30 for 30 made me NUTS, I decided to do 15 for 15... but I couldn't actually post things because... well I just didn't really feel like it. So I limited my closet to 15 items: shirts, dresses and skirts. I tried to wear a different pair of shoes every day for the first week or so. Then I decided not to limit myself further. I enjoyed this for 15 days and even ended up doing 17 but didn't like two and decided I was done! :) I'll do this in a few parts.

On day one, I decided to take my dress and do something normal with it because I knew I'd remix it a lot.

I excited myself by turning the bow on my DIY necklace to the front! :) It's the little things.

On day two, I wondered why I didn't think of adding pink with navy! I love those colors together! I think the white belt this shirt came with made me think of only white. So weird how limiting my closet and taking off that belt LIBERATED ME!! And with these shoes? I was feelin myself all day long!

On day three, I paired magenta and navy. LOVED IT AGAIN!! I bought these shoes for full price on my birthday 4 or 5 years ago and have never regretted it! I wear them often and love them every time!

On day four, I turned my dress into a tank and was excited about it. Don't take my excitement from picture number one! LOL. I also snatched these flats out of the back of my closet for the first time in... years I believe.

On day five, I went for simple and easy. Yes, simple AND easy. :) Definitely that. And yet... still like it!

Part II coming soon! :)

2011, Recipe 65: Shepherd's Pie VI

2011-08-08T09:47:00.005-05:00

Recipe courtesy of Jacquie from Allrecipes.com

4 large potatoes, peeled and cubed
1 tablespoon butter
1 tablespoon finely chopped onion
1/4 cup shredded Cheddar cheese
salt and pepper to taste
5 carrots, chopped
1 tablespoon vegetable oil
1 onion, chopped
1 pound lean ground beef
2 tablespoons all-purpose flour
1 tablespoon ketchup
3/4 cup beef broth
1/4 cup shredded Cheddar cheese

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.)
Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
Bake in the preheated oven for 20 minutes, or until golden brown.

Results: Yo... this is GOOD! I don't believe in not putting garlic in things so I put in two cloves with the onion and meat. The gravy with the meat? AWESOME!!! I could make meat gravy all the time and just put stuff in it. Any kind of stuff. Take your pick. This photographs horribly so... sorry! No photograph. Believe me, you'd thank me.

2011, Recipe 64: Black Bean Taco Salad with Lime Vinaigrette

2011-08-06T01:46:00.000-05:00

Recipe courtesy of Good Life Eats

Vinaigrette:

1/4 c chopped seeded tomato
1/4 c chopped fresh cilantro
2 Tbs olive oil
1 Tbs cider vinegar
1 tsp grated lime rind
1 Tbs fresh lime juice
1/4 tsp salt
1/4 tsp ground cumin
1/4 tsp chili powder
1/4 tsp black pepper
1 garlic clove, peeled

Salad:

8 c thinly sliced romaine lettuce
1 c chopped tomato
1 c chopped green bell pepper
1 c finely diced red onion
1 1/2 c frozen corn kernels
1/2 cup (2 ounces) shredded sharp cheddar cheese
1 (15-ounce) can black beans, rinsed and drained
4 cups organic blue corn tortilla chips (about 4 ounces)

To prepare vinaigrette, combine ingredients in a blender or food processor; process until smooth.

To prepare salad, combine lettuce and remaining ingredients except chips in a large bowl. Add vinaigrette; toss well to coat. Serve with chips.

Results: I chopped the vinaigrette ingredients fine and mixed them by hand. I made some tortilla chips by cutting flour tortillas, tossing them in butter spray, salt, pepper & chili powder. Then I baked them on 350. Loved the vinaigrette but this thing needed some MEAT. Rashan and I were starving.

2011, Recipe 63: Sesame Chicken Salad with Cucumber & Cilantro

2011-08-03T01:59:00.000-05:00

Recipe courtesy of Tyler Florence

¼ cup soy sauce
Juice of half a lemon
1 tablespoon rice wine vinegar
1/3 cup extra-virgin olive oil
1-inch knob fresh ginger, peeled and chopped
1 teaspoon sugar
4 boneless, skinless chicken breasts (about 1.5 lb), cut crosswise into 1-inch-wide finger strips
1 ½ cups panko breadcrumbs
¼ cup sesame seeds
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
A couple good handfuls of stemmed spinach leaves (about 4 cups)
1 cucumber, peeled, and cut into thin strips with a vegetable peeler
Handful fresh cilantro leaves
1 tablespoon sesame seeds toasted in a dry skillet over low heat, plus extra for garnish
Cracked black pepper

In a bowl, whisk together the soy sauce, lemon juice, vinegar, olive oil, ginger, and sugar. Rinse the chicken and pat dry with paper towels. Put it in another bowl large enough to hold it, pour over half of the vinaigrette and toss. Cover and let the chicken marinate in the fridge for about 2 hours if you have the time, or until you’ve got the rest of the dish ready to go. Set the rest of the vinaigrette aside.

When you’re ready to cook, put the panko and sesame seeds in a shallow platter and season with a little salt and pepper. Mix with your fingers so that the seasoning is incorporated and then taste it – the panko should be well seasoned. Roll the chicken pieces in the seasoned crumbs, patting gently so that the crumbs adhere, until well coated.

Heat 1/3 cup olive oil in a large skillet over medium-high heat. Line a platter with paper towels and set that to the side of the stove. Add about half of the chicken pieces to the pan and cook 2 to 3 minutes on each side until golden brown and crispy. Remove the chicken to the platter to drain. Do the same to cook the rest of the chicken.

Put the spinach in bowl with the cucumber strips. Add the rest of the vinaigrette and the toasted sesame seeds, season with salt and pepper, and give it a good toss. To serve, divide the chicken strips between four plates. Put a handful of dressed spinach on top, shower with more toasted sesame seeds and cracked black pepper.

Results: Rashan LOVED this! He called the chicken "tremendous" and I beamed for like 20 minutes. LOL. The dressing was a bit strong for me since I don't like soy sauce that much and a little dressing goes a long way. I think I might have overdressed my greens. The second day, I dressed less and enjoyed it much more.

Oh and I love the chicken splitting technique! It makes you feel like you're getting way more food! It made me realize even more how over sized chicken breasts are. I can definitely see myself splitting them for other recipes.

2011, Recipes 61 & 62: Taco Chicken Bowls & Peach Sangria

2011-07-25T14:10:00.001-05:00

Taco Chicken Bowls
Recipe courtesy of Budget Bites

She said this was the first recipe people use with their slow cooker so I did NOT want to disappoint when using my new slow cooker for the first time! Especially since I LOOOOOVE Mexican food! :) Her blog is all about low-cost meals so that's why the prices are included.

		COST
1.5 lbs.	chicken breasts	$2.90
1 (16 oz.) jar	salsa	$1.99
1 (15 oz.) can	black beans, drained	$1.19
1/2 lb. (8 oz.)	frozen corn	$0.57
1 Tbsp	chili powder	$0.15
1/2 Tbsp	cumin	$0.07
1/2 Tbsp	minced garlic	$0.10
1/2 tsp	dried oregano	$0.03
1/4 tsp	cayenne pepper	$0.02
1/4 tsp	salt	$0.02
to taste	cracked pepper	$0.02
2 cups	dry rice	$0.66
8 oz.	shredded cheddar	$2.49
1/2 bunch	cilantro (optional)	$0.45
TOTAL		$10.66

1: Add everything except the rice, cheese, and cilantro to the slow cooker along with 1/4 cup of water (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture.

2: Secure the lid on your slow cooker and cook on low for 8 hrs.

3: Near the end of the cooking time, cook the two cups of rice according to the package directions (Bring the rice and 3 cups of water to a boil in a medium pot with a lid in place, as soon as it reaches a boil, reduced the heat to low and let simmer for 20 minutes. Fluff with a fork before serving).

4: After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.

Results: I used brown rice because we have a ridiculous amount of it and I don't love rice that much anyway. More than adequate substitution. Smelled GREAT! Everyone was mad it took so long since we were sitting around the house smelling it. I cooked it on high so it only took four hours. Topped with homemade guac! Delicious!

Sangria
Recipe courtesy of Epicurious.com

2 firm-ripe peaches, cut into thin wedges
1/2 cup peach schnapps
1/3 cup superfine granulated sugar
3 cups chilled rosé wine (750-ml bottle)
2 cups chilled sparkling water

Stir together peaches, schnapps, and sugar in a large pitcher until sugar is dissolved and let stand 1 hour.

Stir in wine, sparkling water, and some ice.

Results: SO GOOD!!!! I used a champagne rosé so I didn't need the sparkling water. You should triple or quadruple this recipe b/c you WILL want more! :)

2011, Recipe 60: Rustic Peach Cake

2011-07-23T21:57:00.000-05:00

Recipe courtesy of Mehan's Kitchen

3/4 c sugar
1/2 c unsalted butter
1 c flour
1 t baking powder
pinch of salt
2 egg
4-5 sliced peaches or 16-20 pitted plums, sliced in half
raw sugar, lemon juice and cinnamon for topping

Preheat oven to 350. Cream butter and sugar and then add flour, baking powder, salt and eggs. Beat well. Spoon batter into springform pan and place sliced peaches (with or without skin) skin side up on top of batter. Sprinkle with about 1 spoon of lemon juice and then 1 spoon cinnamon and sugar. Bake 40 minutes to an hour. Cool. Top with whipped cream. Cake freezes well.

Results: Several warnings about this cake. One, it looks like next to no batter when you mix it all up. Two, you will smell it almost the second you put it in the oven. This let me know there was no way it would take an hour to cook as the recipe stated. I added that 40 minutes because mine was a little burnt in spots at 45 minutes. I would say after 40, check it by sticking a toothpick in the center. When it comes out dry, your cake is ready.

Despite those thing and my huge skepticism, this cake was really yummy. It tasted like pound cake with peaches in it. I tried to make it all pretty and my heavier peach slices sank to the bottom anyway. I'm sure that's why she says skin side up. It was delicious. Next time I'll use the full four peaches. Also... I got to use my new cake plate! :)

2011, Recipe 59: Eggplant Stuffed with Quinoa

2011-07-19T09:30:00.000-05:00

Recipe courtesy of The Gourmand Mom

2 baby eggplants
3/4 cup quinoa
1 1/2 cups vegetable stock
1-2 tablespoons olive oil
1/2 cup sun-dried tomatoes, chopped
3 tablespoons fresh parsley, chopped
1 teaspoon garlic, minced
4 ounces goat cheese, crumbled
1/2 teaspoon salt
1/2 teaspoon crushed red pepper

Preheat oven to 350 degrees.
Place quinoa and vegetable stock in a saucepan. Bring to a boil. Stir. Reduce the heat to low, cover, and gently simmer for 15 minutes, until the liquid is absorbed. Remove from heat. Keep covered and allow it to rest for 5 minutes. Gently fluff with a fork.

Meanwhile, cut the eggplants in half lengthwise. Use a knife to cut around the edges being careful not to cut through the skin. Leave about a 1/4 inch remaining around the edges. Use a spoon to scoop out the middle.

Chop the scooped eggplant into small pieces. Drizzle with olive oil. Add the sun-dried tomatoes, garlic, parsley, salt, crushed red pepper, and about 2/3 of the goat cheese crumbles. (Reserve the remaining 1/3 of goat cheese crumbles for topping the stuffed eggplants.)

Once the quinoa is cooked, gently toss it with the eggplant mixture. Rub the outside of the eggplant skins with a small amount of olive oil, then place on a baking sheet. Generously stuff each skin with the quinoa mixture. Bake for 35-40 minutes. Sprinkle the remaining goat cheese crumbles on top of each eggplant during the last 10 minutes of cooking.

Results: Yummy! I used regular eggplants because they were on sale! $.99/lb. Also, did you know Whole Foods has goat cheese for $2.99 for 4 oz. And it was $6.99 at Harris Teeter!! I was so proud of myself for knowing my prices and getting a great deal! The eggplant was so large, we each had just half of one. It was my first time making quinoa and I was extra pleased! Yummy! Rashan didn't like it so much, though. Ah well.

2011, Recipe 58: Middle Eastern Rice with Black Beans and Chickpeas

2011-07-17T20:37:00.001-05:00

Recipe courtesy of Allrecipes.com

1 tablespoon olive oil
1 clove garlic, minced
1 cup uncooked basmati rice
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cayenne pepper
1 quart chicken stock
1 1/2 pounds ground turkey
2 (15 ounce) cans garbanzo beans (chickpeas), drained and rinsed
2 (15 ounce) cans black beans, drained and rinsed
1 bunch chopped fresh cilantro (optional)
1 bunch chopped fresh parsley (optional)
1/4 cup pine nuts (optional)
salt to taste
ground black pepper to taste

Heat the olive oil in a large saucepan over medium heat. Stir in garlic, and cook 1 minute. Stir in rice, cumin, coriander, turmeric, and cayenne pepper. Cook and stir 5 minutes, then pour in chicken stock. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.
Place the turkey in a skillet over medium heat, and cook until evenly brown.
Gently mix cooked turkey, garbanzo beans, black beans, cilantro, parsley, and pine nuts into the cooked rice. Season with salt and pepper.

Results: I used brown rice instead of basmati. Just cook it according to the package if you're using brown rice subbing stock for water. I always sub stock for water in recipes like this one. I also don't believe in pine nuts because they're so ridiculously expensive. I bought them ONCE when I had access to the Dekalb World Market in Georgia (better known as HEAVEN). The prices at the place = out of this world!! Love it! This was so yummy, y'all!!

2011, Recipe 57: Chicken Paillard with Fresh Fig Salad & Blue Cheese

2011-07-15T16:03:00.002-05:00

Recipe courtesy of Tyler Florence

Vinaigrette:
3 tbsp honey
¼ cup extra-virgin olive oil
1 medium shallot, chopped
1 tbsp sherry vinegar
½ medium lemon, juiced
1 tsp chopped fresh tarragon
kosher salt and freshly ground black pepper

Chicken
4 boneless skinless chicken breasts (about 1½ lbs.)
kosher salt and freshly ground black pepper
½ lb pancetta (I just used bacon)
extra virgin olive oil
¼ lb blue cheese, broken into hunks
1 bunch arugula, trimmed
1 small basket seasonal figs, halved
tarragon leaves for garnish, if desired

1. Prepare vinaigrette: Whisk together all of the ingredients for the vinaigrette in a small bowl and set aside.
2. Prepare chicken: Sandwich chicken breasts between 2 layers of plastic wrap and pound them very thin with the side of a meat cleaver or a rolling pin. Remove chicken from plastic wrap and season well on both sides with salt and pepper.
3. Heat a large sauté pan over medium heat. Unroll the pancetta so it looks like big strips of bacon. Add it to the pan and fry it like a tangle of bacon until the fat is rendered, 3 to 4 minutes. Drain on paper towels.
4. Drizzle a 2-count of olive oil into the pan with the pancetta drippings. Add the chicken and pan-fry for 3 to 4 minutes on each side to brown the breasts and cook them through. Use a spatula to remove the chicken to the paper towels with the pancetta. Add the vinaigrette to the sauté pan and heat for a few minutes, stirring, to deglaze the bits of pancetta and chicken from the bottom of the pan; take the pan off the heat.
5. To serve, arrange the chicken on a platter. Scatter the blue cheese, arugula, figs, and pancetta over. Drizzle the dressing over everything and garnish with the tarragon leaves.

Results: So yummy! But expensive. There was no reason for me to buy sherry vinegar since this recipe only called for a tablespoon. I should've paid attention to that before I bought it. Don't be surprised if you see a bunch of sherry vinegar recipes on here soon. Figs were on sale, arugula was not and ridiculously priced. Easy recipe, though. Just sounds fancy.

Oy, vey! Oysters!

2011-07-13T10:40:00.003-05:00

Hey, y'all! Sorry this post took so long, I lost the paper I wrote my list and descriptions on! While packing for my next trip to DMV (and possibly NYC), I found it in between jeans. Weird.

Anyway, when I went to Grand Central's Oyster Bar, I was presented with a menu and time. I read over the menu and decided I wanted 6 from each coast. I was once told west coast oysters are smaller and sweeter whereas east coast are bigger and saltier. I wanted to put that to the test by choosing 2 oysters from each location. I'll start with West Coast oysters.

Emerald Cove from Washington: the first one was very milky and basic tasting (alkaline). Almost like eating liquid soap. The second one was better b/c the mignonette sauce (MS) cut thru the basic taste.

Hama Hama from Washington: very salty at first, goes down good! The second one was too intense with MS. Salt + Acid doesn't taste too good.

I tried to order Snow Creek, Yaquina, and Totem Inlet but they were out. It looked like my west coast oyster tour has ended. I didn't want to eat anymore from Washington but the other states like Oregon and Cali were perkin. Now for East Coast.

Martha's Vineyard from Massachusetts: first one was salty! But unlike the HamaHama's, the second one tasted much better with MS!

North Haven from Maine: this was a bitter oyster. I remember making a medicine face. It became sweet when paired with MS.

Beaver Tail from Rhode Island: the first one was bland, the second one was AWESOME with MS! It was my fave of the bunch! Note to self, get RI oysters whenever possible and have plenty of mignonette sauce available.

Cape Breton from Nova Scotia: this one was recommended to me by a Russian couple seated next to me. The man overheard my trouble with various west coast oysters and suggested I try this one. He looked like he eats people who don't follow directions (think the typical russian goon bad guy in movies) so i didn't want to tell him I was trying to get an equal number of oysters from each coast... anyway, it was a nice oyster and better with MS. I was still in love with the RI oyster.

I thought about ordering some more Beaver Tails and trying different ones but I was kind of full. Remember, I had a hotdog, shackburg, and fro-yo! No worries, I walked EVERYTHING off freakin around in NYC!

So that was my oyster adventure! I can't wait to go back and try some more!

*my notes are cracking me up. You should see the exclamation points and capital letters I used to emphasize each oyster*

2011, Recipes 54-57: Indian Meal

2011-07-10T23:33:00.000-05:00

Y'all. I ALMOST cooked an additional side! So crazy! This was a lot of work but it came together quite deliciously!

Chicken Curry
Recipe courtesy of allrecipes.com

3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1 bay leaf
1/2 teaspoon grated fresh ginger root
1/2 teaspoon white sugar
salt to taste
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon tomato paste
1 cup plain yogurt
3/4 cup coconut milk
1/2 lemon, juiced
1/2 teaspoon cayenne pepper

Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.

Results: Yummy! Very flavorful! As you'd expect from a recipe with this many ingredients!

Jasmine Rice
Recipe courtesy of Allrecipes.com

2 tablespoons olive oil
2 tablespoons chopped onion
1/4 cup green peas
1 bay leaf
1 1/2 cups dry jasmine rice
3 cups water
salt to taste

In a large saucepan over a medium-low heat, warm the oil. Add onion and saute for 3 to 5 minutes. Mix in green peas, bay leaf, and jasmine rice. Stir to coat the rice.

Pour 3 cups water into the saucepan and add the salt. Increase the heat to medium and let the rice come to a quick simmer. Reduce heat to low and let rice simmer lightly and sit uncovered until all of the liquid is absorbed. Cover the rice and remove from heat, let sit approximately 40 minutes.

Results: Yummy! :)

Indian Potatoes, Peas and Cauliflower
Recipe courtesy of Epicurious.com

2 tablespoons vegetable oil
1 pound russet potatoes, peeled, cut into 1/2-inch pieces
1 tablespoon minced fresh ginger
4 cups cauliflower florets, cut into bite-size pieces
1/2 teaspoon salt
1/2 teaspoon ground turmeric
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/2 cup water
1/2 cup frozen peas, thawed

Heat oil in large nonstick skillet over medium heat. Add potatoes and ginger; sauté until potatoes are lightly browned, about 3 minutes. Mix in cauliflower, then salt, turmeric, chili powder and paprika; sauté 5 minutes. Add 1/2 cup water; cover and simmer until vegetables are tender, about 5 minutes. Add peas and simmer 2 minutes. Season with salt and pepper.

Results: YUMMY!! Y'all know this household is nuts about potatoes! These were yummy! I might use them to make samosay tomorrow! :)

Indian Dahl with Spinach

Recipe courtesy of Allrecipes.com

1 1/2 cups red lentils
3 1/2 cups water
1/2 teaspoon salt
1/2 teaspoon ground turmeric
1/2 teaspoon chili powder
1 pound spinach, rinsed and chopped
2 tablespoons butter
1 onion, chopped
1 teaspoon ground cumin
1 teaspoon mustard seed
1 teaspoon garam masala
1/2 cup coconut milk

Rinse lentils and soak for 20 minutes.

In a large saucepan, bring water to a boil and stir in salt, lentils, turmeric and chili powder. Cover and return to a boil, then reduce heat to low and simmer for 15 minutes. Stir in the spinach and cook 5 minutes, or until lentils are soft. Add more water if necessary.

In a small saucepan over medium heat, melt butter and saute onions with cumin and mustard seeds, stirring often. Cook until onions are transparent, and then combine with lentils. Stir in garam masala and coconut milk and cook until heated through.

Results: Tasted a bit dull. It needed more salt and something else... I'm not sure what, though.

Bonus Recipe: Garam Masala

Courtesy of Allrecipes.com

1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons ground pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg

Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl. Place mix in an airtight container, and store in a cool, dry place.

Results: Quick and easy! This is the pre-mix color array. Like!

Recipe 53: Pumpkin Cake in a Mug

2011-07-10T12:37:00.001-05:00

I always forget to post these recipes if I don't do it immediately. I've been on a pumpkin kick lately. Don't be surprised if you see another pumpkin recipe or two on here in the next month. No, I don't feel bound by fall! :) I was intrigued by the idea of cooking a cake in the microwave! I was like, I can give up 5 mins of my life to give this a shot! MAKE SURE YOU USE A GIANT MUG!!

Recipe courtesy of Cakespy.com

7 tablespoons flour
1/4 cup brown sugar
1/4 teaspoon cinnamon
Dash of ginger, ground cloves and nutmeg
1 egg
2 tablespoons milk
1/4 teaspoon vanilla
1/4 cup canned pumpkin
3 tablespoons chopped pecans (optional)

Mix together the flour, brown sugar, cinnamon, ginger, ground cloves and nutmeg. Add egg, milk and vanilla. Mix well, making sure to scrape the sides and bottom of the mug. Stir in the pumpkin and pecans.

Cook for 3 minutes on high on a microwavable plate, followed by 2 minutes at 50% power. Turn the mug upside down to release the cake onto the plate.

Note: She also suggests coating the inside of the mug with a no-stick spray to ensure easy release. I forgot this step since it wasn't in the recipe itself and mine still came out fine.

Results: First, you know I don't like nuts so I definitely didn't add those. Second, I couldn't find my ground cloves! That made me batty! I have since found them. I added extra nutmeg since I love me some nutmeg. Third, can you believe I get distracted when I'm cooking/baking and have to count above 4? I'm always like wait... was that 5 or 6? Oh geez... It usually turns out okay tho! LOL This one was way wetter than your average cake.

Recipe 52: Vegetable Lasagne Casserole

2011-07-06T22:32:00.000-05:00

Recipe courtesy of Food Network Kitchens

2 small zucchini
2 small summer squash
Kosher salt
2 red bell peppers
7 ounces low-fat goat cheese
1/3 cup pitted Calamata olives
2 teaspoons chopped fresh thyme leaves
1/4 teaspoon red pepper flakes
1 recipe tomato sauce (they include a recipe but I used jarred sauce)
Freshly ground black pepper
1/4 cup grated Parmesan

Slice zucchini and yellow squash lengthwise into 1/8 to 1/4-inch thick strips. Lay the strips out on baking sheet pan and salt generously. Set aside.

Roast the peppers over a gas flame or broil on a sheet pan until completely charred, about 8 minutes. Put the peppers in a bowl, cover, and set aside until just cool enough to handle, about 5 minutes. Rub the skins off the peppers with your fingers to remove most of the charred skin. Core and remove the seeds, then slice the peppers lengthwise into 1 1/2-inch strips.
Preheat the oven to 375 degrees F. Mix the goat cheese, olives, thyme, and red pepper flakes together in a bowl and season, to taste, with salt and pepper.

Thoroughly wipe excess salt and moisture from zucchini and squash with paper towel.
Spread 1 cup of the tomato sauce into the bottom of an 8- by 11-inch baking dish. Begin layering, remembering to season with pepper between each layer. Start with the zucchini and then summer squash and all the peppers. Dollop spoonfuls of the cheese over the peppers and then spread it out to cover. Spoon half of the remaining sauce over the vegetables. Repeat with the remaining zucchini, squash, goat cheese, and sauce. Sprinkle top layer with Parmesan and bake, covered, for 30 minutes, then uncover. Continue baking until the vegetables are tender and the sauce thickens, about 30 minutes more. Let lasagna stand for 10 minutes before slicing.

Results: Don't be put off by the extensive directions. This is really an easy layering recipe. And it's delicious! Rashan loved it AND it's vegetarian. Also... it's my first time cooking as his wife! :))) I love goat cheese. It brings me joy. He tought the olives gave this dish a meaty quality. I always use more crushed red pepper than a recipe calls for and it was a great pay-off! You could also buy jarred roasted red peppers to save yourself a step. I had peppers so I roasted them in the toaster oven. This recipe combined a bunch of stuff I love! And it was fulfilling!

Recipe 51: Pumpkin Oatmeal + A Bonus Porridge Recipe

2011-06-29T13:51:00.002-05:00

Recipe courtesy of allrecipes.com

1 cup quick-cooking rolled oats
3/4 cup milk, or as needed
1/2 cup canned pumpkin puree
1/4 teaspoon pumpkin pie spice
1 teaspoon cinnamon sugar

Mix together oats and milk in a microwave-safe bowl. Cook on high for 1 to 2 minutes, stirring once. Add more milk or oats to achieve the desired consistency, and cook for another 30 seconds. Stir in pumpkin puree, pumpkin pie spice, and cinnamon sugar. Heat through, and serve.

Serves 2

Results: I decided based on comments on the recipe to add a dash of salt and cook this on the stovetop so all the flavors would meld and tweaked the recipe directions as such from the site. Very yummy! Tastes like pumpkin pie! If you don't have pumpkin pie spice, use ground cinnamon, nutmeg, ginger & allspice.

Recipe courtesy of Allrecipes.com

1/4 cup rolled oats
1/2 cup and 2 tablespoons water
1/4 teaspoon salt
3/4 teaspoon white sugar
1/2 bananas, sliced
1/4 pinch ground cinnamon
2 tablespoons cold milk (optional)

In a saucepan, combine the oats, water, salt, sugar, bananas and cinnamon. Bring to a boil, then reduce heat to low, and simmer until the liquid has been absorbed, stirring frequently. Pour into bowls, and top each with a splash of cold milk.

Serves 1

Results: I always thought porridge sounded scary and slightly disgusting... kind of like gruel. Then I looked at the recipe and saw it's just oatmeal with rolled oats. I omitted the banana so really this was very simple. I also added nutmeg and craisins. Before we go further, SON, I love craisins!! They're delicious!! I'm not sure why I was so surprised to love them but I do!

Recipes 49 & 50: Grilled Wahoo in Tomato Sauce & Yukon Gold Potatoes Jacques Pepin-Style

2011-06-27T03:28:00.000-05:00

Grilled Wahoo in Tomato Sauce
Recipe courtesy of Bobby Flay

4 wahoo fillets, 6 ounces each (or whatever a good size is)
2 tablespoons canola oil
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, plus more for finishing dish
2 cloves garlic, chopped
4 anchovies in oil, patted dry and chopped (I used anchovy paste)
1 pint cherry tomatoes, halved
1 tablespoon capers, drained
1/2 cup pitted kalamata olives
1 lemon, zested and juiced
2 teaspoons finely chopped fresh oregano leaves
1/4 cup chopped flat-leaf parsley

Heat the grill to high. Brush both sides of the fillets with canola oil and season with salt and pepper, to taste. Grill until slightly charred and almost cooked through, about 3 to 4 minutes per side, (it will continue cooking in the sauce).

While the fish is grilling, heat the olive oil in a large saute pan over medium heat. Add the garlic, anchovies and tomatoes and cook until slightly soft, about 4 minutes. Add the capers, olives, lemon juice, oregano and parsley and cook for 30 seconds. Transfer the fish to the sauce and let cook for 1 minute. Transfer to a serving platter and serve.

Results: Delicious!! I'd never had wahoo b/c it is ordinarily at least $12.99/lb. but was on sale for $6.99/lb so we got 2 filets and it was what? WORTH IT!! Y'all know I don't believe in cherry tomatoes so I used diced fire roasted tomatoes. This sauce belongs on everything God has ever made!!! AWESOME.

Yukon Gold Potatoes Jacques Pepin-Style
Recipe courtesy of Rachael Ray

3 pounds baby Yukon gold potatoes
Salt
Freshly ground black pepper
3 cups chicken stock
3 tablespoons butter
2 to 3 tablespoons freshly chopped parsley leaves

Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, about 3 cups, add the butter and cover skillet with a lid. Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending upon the size of the potatoes. Remove the lid and allow the stock to evaporate, about another 5 minutes. Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash. Allow the potatoes to brown on each side, another 5 minutes, and re-season with salt and pepper, if necessary or desired. Remove the browned potatoes from the skillet and place onto a serving platter, garnished with the parsley.

Results: Takes forever but worth it! You probably don't even need the butter. Extra delicious! This meal was every single thing! You can really never have too many potato recipes, nah mean? Also, go light on the salt b/c there's a good bit of salt in chicken stock.

Altogether? A GREAT MEAL!!

Feed My Face, I'm on Vacay!: Day One

2011-06-24T07:49:00.002-05:00

I went to see the McQueen exhibit at The Met and was simply amazed by that man. He was truly an artist, not just a fashion designer but an AR.TISTE. Almost scary.

Anyway, after being annoyed by everyone else who was in the museum, I was thisclose to calling the day a wrap. The rain was unrelenting, my feet were wet, my umbrella I just bought from some guy on the street had a hole in it and the day was just gray. I wanted some hot chocolate, sweats and tube socks. But I was in Manhattan. I was walking down 5th Avenue. I was walking down Madison and then Park Ave. It hit me that I am in New York City! I needed to make the most of my day cause guess what? I let the rain keep me indoors while in the DMV. Not this time!

As I made my way back to the front of the Met, I remembered I wanted a hotdog from a street vendor. For some weird reason, I ordered a jumbo one thinking that was more of a NYC move. That was dumb. It was a slightly bigger than the bun dog that tasted like any other hotdog I've ever eaten. Oh well, check it off my list.

Now I'm walking down 5th and I realize if I want something to eat, I'm going to have to get off this avenue. 5th Ave is lined with residences and then shops. An occasional boulangerie or nail spa but for the most part, golden gates and doormen.

I make my way towards Lexington where I saw more down to earth places like CVS and duane reade. I walk in city block circles, sometimes crossing the street and walking back the way I came. I didn't know where I was going and my GPS was tripping with the location of a specific restaurant I wanted. Oh well, I made a right on some street and found a Tasti-D-Lite. I think I saw C. Bradshaw eating there once so I got a sugar cone with french vanilla ice fro-yo.

It was so good. It was like eating cotton candy silk velvet. so smooth and rich and light at the same time. A whole mouth feeling in just one bite. It made my mouth feel good, a warm fuzzy feeling even though it was a frozen treat. Almost like a good red wine I guess.

Too bad he gave me a ish-ton on a tiny cone. I ended up throwing most of it away cause I just finished eating a jumbo hotdog. And I realized I didn't like cone. It doesn't get soft like cheapy-cones you get from the grocery store get.

I'm still sitting in the TDL trying to find the soft shell banh mi restaurant on my own (with GPS) and it's not working. I leave and start wandering aimlessly, looking down cross streets for something to grab my interest. I walk past a burger joint with no-one in line. OMG, this is Sha.ke Shack! It's on my list and I've heard talk on twitter abt this place! Wait, no line?!?! I'm there!

I get the Shac.kburger. What makes it a shackburger is the tangy mayo sauce they add. I think I would've liked more of the sauce but other than that, it was delish. All parts of the burger melted in my mouth. The bun was lightly toasted but still soft and almost croissant-ish; tear away gooey goodness. The hand made angus patty was to-die for. the fresh veggies were not overwhelming. And it was the perfect size. (Well, I did just eat a jumbo hotdog and a few bites of fro-yo so this statement should be taken with a grain of salt). Believe it or not, they use american cheese and guess what? IT WORKS! I would like to go back to try some of their other menu items like the frozen custard and the split hotdog. Y'all know i'm a whore for hotdogs.

If our friend B.BeyonceL-W was reading this, she knows she better take me to willie's weener- wagon before I know sumthing!!

So in the past hour, i've eaten three iconic NY foods. I'm good! I make it back to 86th and Lex and get so confused about which train to take. Uptown or Downtown? I just want to go to Brooklyn and all the signs are saying the same thing. It turns out I was supposed to cross the street to get to the BK bound trains... who knew?

I get on the right train and I hear the conductor announce "Grand Central Station". I jump up and decide to hit up the oyster bar! Why not!?!? This day will not go to waste!

I'm headed in the right direction!

It looks like a diner. But it's a raw bar. *swoon*

You seat yourself and the NYC equivalent of a wafflehouse waitress named Dottie tosses a paper menu printed that day at you. That's when I went to work.

Feed My Face!

2011-06-23T17:16:00.003-05:00

So as you may or may not know, Z a g a t has a list of the 30 must-have foods in NYC this summer. Of that list, I chose 20 I'd like to try. Here are the ones I eliminated:

I crossed off 'a bucket of Corona's at the Frying Pan' b/c

1. I don't drink beer and

2. really? i'ma come to NY to drink something I can get ANYWHERE else?

I don't need to try the DitchPlains's mussels b/c I realize i'm not the biggest fan of them. I always get them rubbery. Send me oysters instead.

I don't want Gray's papaya drink b/c papaya may be the fruit I hate more than cantaloupe (but not more than guava).

I've decided to pass on a tiki drink from a place called Hurricane... if tiki drinks weren't invented in So.Fla, they were definitely perfected there.

I don't want ribs from anywhere above the Mason-Dixon, sorry Hill Country.

I'm not going to pay upwards of $12 for a yerbabuena ensalata which is nothing more than a dressed up caprese but instead of basil, they use mint (yech in food).

Starbux iced anything didn't make my list and neither did rosa mexicano's overpriced pom margarita (Which I happened to already have tasted whilst in DC).

I didn't add gownusyacht's 'beer and a burger' cause i already have a burger joint on my list and i'm kind of burgered out.

So what does that leave?

Black Forty's Crab Boil

The Bedford's Sangria

Big Gay Ice Cream Truck's Salty Pimp

Brookyln Farmacy's Egg Cream

Cafe Habana's Grilled Corn

CoolHaus' Ice Cream Sandwich

El Faro's Gazpacho

Grand Central Station's Oyster Bar's Oysters

Grimaldi's Pizza

Grom's Gelato

Luke's Lobster Roll

Mermaid Oyster Bar's Oyster Po Boy

Mr. Softee Ice Cream

Nathan's Hotdog

Nuela's Ceviche

People's Pops

Red Hook Ball Field's Huarache

Rouge et Blan's Soft Shell Crab Banh Mi

Shake Shack's Burger

Tacombi's Fish Taco

Zengo's Tequila Snow Cone

Also on my list is the requisite NY stuff. A hotdog from a vendor on the street and maybe a pretzel. I can live my life w/o eating pretzels so I'm not too pressed abt that one...

Stay tuned for the next episode of Feed My Face!

Recipes 47 & 48: Black Chili with Butternut Squash with Cornbread

2011-06-17T23:51:00.002-05:00

Recipe courtesy of Epicurious

2 tablespoons olive oil
2 1/2 cups chopped onions
3 garlic cloves, chopped
2 1/2 cups 1/2-inch pieces peeled butternut squash
2 tablespoons chili powder
2 teaspoons ground cumin
3 15-ounce cans black beans, rinsed, drained
2 1/2 cups vegetable broth
1 14 1/2-ounce can diced tomatoes in juice
3 cups (packed) coarsely chopped Swiss chard leaves (from 1 small bunch)

Heat oil in heavy large pot over medium-high heat. Add onions and garlic; sauté until tender and golden, about 9 minutes. Add squash; stir 2 minutes. Stir in chili powder and cumin. Stir in beans, broth, and tomatoes with juices; bring to boil. Reduce heat and simmer, uncovered, until squash is tender, about 15 minutes. Stir in chard; simmer until chard is tender but still bright green, about 4 minutes longer. Season to taste with salt and pepper. Ladle chili into bowls and serve.

Results: Y'all I read the recipe before going to the store and somehow missed Swiss chard! So I made mine w/o. Still delicious! And vegan before I put all that cheese on top! :) Other suggested toppings: diced red onion (YEAH RIGHT!!! Y'all know I don't do raw onion.) & cilantro (we had some... I should've done it). We also (mom & I) squeezed some lime on top and it was quite good!

Cornbread recipe from the bag

1 cup cornmeal
1 tablespoon baking powder
1 teaspoon salt
1 tbsp white sugar
1 1/4 cups milk
1 cup all-purpose flour
2 eggs
2 tbsp vegetable oil

Preheat oven to 425 degrees F. Combine dry ingredients.
In a large bowl, whisk together wet ingredients. Add to dry ingredients until smooth. Pour batter into greased (muffin for me) pan.
Bake in preheated oven for 20 to 30 minutes, or until a toothpick inserted into the center of the cornbread comes out clean.

Results: Meh. My mom liked it. I added an extra 3/4 tbsp of sugar and it still wasn't sweet enough for me. I like my cornbread sweet.

And as a bonus, the next day (aren't all stews/soups/chilis so much better the next day!!? No matter how good they were! It's awesome!), I had this for breakfast with two eggs over medium. LOVE. I'm a little egg obsessed so that's why I accidentally focused on those more than the chili... lol

2011, Recipe 46: Sun-Dried Tomato Turkey Burger

2011-06-15T12:39:00.000-05:00

Recipe courtesy of Flavor Diva

1.3 pounds of lean ground turkey (no leaner than 97/3)
1 shallot, finely diced
1 tablespoons extra-virgin olive oil
1/4 cup chopped flat-leaf parsley
4 olive oil-soaked sun-dried tomatoes, finely chopped
2 clove garlic, minced
1 1/4 teaspoon kosher salt
Fresh ground black pepper
Heat 1 tablespoon olive oil in a small pan over medium heat; add shallot and sauté for about 1 minute or so. In a large bowl, add ground turkey, sautéed shallot, and remaining ingredients. Stir with a fork to mix well. Break off a handful (about the size of a baseball) of seasoned ground turkey at a time and form 4 to 5 burger patties. Cook over a grill or in a pan on stovetop over medium to medium-high heat.

To cook by stovetop, set patties aside and heat 2 tablespoons of oil in a large non-stick pan. Add patties to the pan being sure not to overcrowd the pan. You may have to cook two patties at a time depending on the size of the pan. Cook on one side for about 3 – 4 minutes and then flip patties to cook on the other side for another 4 minutes. Flip once more to cook for an additional 2 minutes.

Check one patty for doneness. If it’s not done, cook a little longer. Let burgers rest for a few minutes before serving on burger buns with lettuce, tomatoes and your other favorite burger toppings.

Results: Delicious! Nice simple recipe with a lovely outcome!

Antiquing Find: Silver Necklace

2011-06-13T17:48:00.000-05:00

"You want some watermelon?"

"No thanks!" I say as I walk into an antique store.

"You sure? It's real sweet! And we got two big ole pieces!"

"(laughs) I'm okay."

"You sure? One of those pieces is for you!"

"I'm okay!"

Exit guy number one.

I ask if they have any jewelery and guy number 2 says, "Not much" as he shows me the top to a cardboard box filled with assorted pieces, some broken, some whole. I'm like, "Really???" I find a necklace I think is pretty and ask (a bit skeptically), how much?

He says, "I don't know. Let me go ask him." He comes back and what do you think he said?

I tried to go in there with an open mind, but I must admit, I was slightly irritated by the owner of one of the other antique stores. Most of them don't carry much jewelry. This lady loves to complain about EVERYTHING. Every single time I go in there, I hear her mouth. SHUT UP. Just let me shop. Anyway, these guys are friendly and I definitely want to go back. Especially after I hear how much the necklace costs.

You want to know how much it was?

$5.

That's right. FIVE DOLLARS!!!!! I bought it FAST before they changed their minds! On my way out the door I heard, "You didn't get your watermelon!" LOLOL

I'll be back.

2011, Recipe 45: Mozzarella-Stuffed Bruschetta Burgers with Balsamic Glaze

2011-06-12T10:53:00.000-05:00

Recipe courtesy of Iowa Girl Eats

1 lb. ground turkey
Italian seasonings (oregano, basil, chervil)
salt
pepper
parmesan cheese
Mozzarella
diced tomatoes
balsamic vinegar

1. Combine ground turkey breast with parmesan cheese and seasonings.
2. Take a peanut butter jar lid and line it with plastic wrap.
3. Divide the turkey into 4 portions, then divide each of those portions into 2, so you have 8 mini portions. Press 1 portion into the bottom of the lid.
4. Add mozzarella cheese in a little mound in the middle.
5. Add another mini portion of turkey on top and press down to seal the sides.
7. Once you have all your patties made, pinch the sides firmly together so none of your delectable cheese will escape!
8. All I did to make the reduction was pour about a cup of balsamic vinegar into a skillet over medium heat, and let it reduce until it was the consistency of thin maple syrup.
9. Grill burgers 3 minutes per side (lid down during each cooking half).
10. Top with bruschetta mixture and balsamic vinegar reduction.

Results: She never explained what was in the bruschetta mixture, there were no measurements for anything but the ground turkey. I really shouldn't have tried this. I forgot the parm and didn't add enough salt to the burger so it was a bit bland. The topping was good, though. I added shredded spinach to the bun bottoms.

I also served them with these simple oven-roasted red potatoes which were AWESOME!

2011, Recipes 42-44: Fish Tacos, Mexican Street Corn & Black Bean Dip

2011-05-30T11:17:00.000-05:00

Fish Tacos
Recipe courtesy of Bobby Flay

1 pound white flaky fish, such as mahi mahi or orata (I used tilapia)
1/4 cup canola oil
1 lime, juiced
1 tablespoons ancho chili powder
1 jalapeno, coarsely chopped
1/4 cup chopped fresh cilantro leaves
8 flour tortillas

Garnish:

Shredded white cabbage
Hot sauce
Crema or sour cream
Thinly sliced red onion
Thinly sliced green onion
Chopped cilantro leaves
Salsa

Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.

Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.

Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.

Results: Just okay. I loved the crunch of the cabbage but the fish calls for no salt but desperately needs it. Once it was added, Rashan liked it, but it never recovered for me. Maybe leftovers will be better.

Mexican Street Corn
Combined recipes from Rick Bayless and Budget Bytes

6 ears fresh sweet corn, in their husks
About 1/2 cup Mexican crema or sour cream mixed with a little milk or cream
1/3 cup crumbled Mexican queso anejo or queso fresco, or cheese like parmesan, feta or farmer’s cheese (I used cotija)
About 1 tablespoon hot powdered chile

About an hour before serving, place the ears of corn in a deep bowl, cover with cold water and weight with a plate to keep them submerged.
Preheat the oven to 350 degrees. Once the oven is warm, place the corn directly on the oven rack and bake for 35 minutes.
Once the corn is done roasting, carefully remove it from the oven with an oven mitt, clean kitchen towel, or tongs. Carefully peel back the husks and remove the corn silk. Slather the kernels with crema then dust with cotija. Pass the powdered chile for your guests to use to their own liking. The husks can serve as a handle while eating.

Results: AWESOME!!!!!!! I had this at a restaurant in Mississippi and was OVER THE MOON! I was so glad it was so simple. Both of these recipes called for butter on the corn. With the crema and the cotija, I just knew butter was going to be an unnecessary ingredient and I was right! So delicious! I actually didn't even use the powdered chile and it was great! A squeeze of lime at the end! Man I want this again right now!!

Black Bean Dip
Courtesy of GF in the City

1 15-ounce can black beans, drained & rinsed
½ cup salsa (I used tomatillo)
1 ½ oz cotija cheese*
¼ teaspoon ground cumin
Juice of 1 lime (Optional: reserve zest for garnish)
Kosher salt, if needed

Place the beans, salsa, 1 oz of the cheese, the cumin, and lime juice into the bowl of a food processor. Pulse a few times to combine. For a chunky dip, pulse a few more times or until the desired texture is reached; for a smooth dip, process for a minute or two, until the consistency appears even. Taste and adjust for salt, if needed.
Transfer the dip to a bowl and garnish with the remaining ½ ounce of cheese and, optionally, a bit of zest from the lime. Serve with tortilla chips.

*You could also use chevre, feta, manouri, parmesan or ricotta salata. Depending on what you use, the final texture and flavor of your dip will vary slightly, but these would all produce great results.

Results: Simple & delicious! Love all of the ingredients in this and was quite pleased w/the outcome.

Dressed by the Men: Day 7

2011-05-28T05:41:00.002-05:00

Jameil
This was interesting and fun. LOL. I really enjoyed watching Rashan struggle to pull something together. And I was quite impressed that he wanted to put together outfits I wouldn't. He did and I really liked a lot of the outfits he pulled, several to my surprise. Today he put on the palm tree necklace "because we're going to Savannah!" How adorable! I have informed him that I will be asking him what I wear whenever I'm stumped... He looked dismayed. LOLOL

Shirt: The Limited

Pants: Banana Republic

Necklace: Gift from Stace

Shoes: Nine West

Naima

I'm pretty sure that BL couldn't be happier that this week is over!! (Don't tell him I said this, but I think we should do it again in the Fall/Winter.) I think he did an awesome job, and I'm kind of going to miss not having to worry about what I'm wearing every day. I think he went through about 4 outfits before he settled on this one. Oh, the deliberation!!

Shirt: Calvin Klein

Jeans: Banana Republic
Shoes: Franco Sarto
Cat: Nigel

Dressed by the Men: Day 6

2011-05-27T18:41:00.000-05:00

Naima
I felt like BL hit a wall last night so I had to give him a pep talk: "We're almost at the end! You can do this! Get your mind right!!" I swatted him on the butt and he got back into the game. Good talk.

There are two versions of this outfit -- shirt tucked in (how he intended me to wear it) and shirt out (how I wore it). What's the verdict, in or out?

Shirt: Old Navy
Necklace: Forever 21 (same from day 1)
Belt: The Limited
Jeans: Rock & Republic
Shoes: Cynthia Vincent for Target

Jameil

It's hilarious that BL needed a pep talk. Rashan was SO frustrated last night picking out TWO outfits: one for day and one for night. He managed to pick out the few items in my closet that don't fit and was about to scream! It was pretty funny/weird. He so rarely gets frustrated that it was really bizarre. Loved the night outfit. Less joyous about day but it'll do.

Shirt: Caché

Scarf: Free from Grandma!

Earrings: Free from Stace (Theme of the Week!)

Jeans: Express

Shoes: Nine West

Dress: Express
Necklace: Free from Mom
Earrings: IDK... Forever 21?
Bracelets: Free from College Friend
Shoes: Nine West

Oh... and Stace quit. Ah well.

Dressed By the Men: Day 5

2011-05-26T19:25:00.001-05:00

Jameil
This man... he insists I look like I'm going to church or to teach. LOL This outfit felt way too conservative for my taste even with the yellow scarf. I felt better when I opened up my shirt. He felt like I usurped his authority because I wore a tank underneath. What??? I am so sorry I didn't want to be see-through! Power gone to his head, y'all! LOL In my office. Accidental pic. I'm so naturally awesome...

Plaid shoes

Unbuttoned

For Naima... LOL

Just like yesterday!

Shirt: Martin + Osa (RIP)

Scarf (as belt): Don't remember

Pants: Express

Shoes: Nine West

Stace

Another mishap. HOPEFULLY tomorrow we'll be back on track!

Naima
BL asked me what I was doing today and I told him, "Working from home & picking up my dad." I think the he chose outfit was perfectly suited for just that.

As per usual when my dad visits, we made a Whole Foods run. BL suggested we take advantage of the "good lighting" and get the pictures knocked out. Ummmm, OK. I guess I'll just cop a feel on this pineapple then. (No pineapples were harmed during the taking of these pictures).

Shirt: Old Navy
Jeans: 7 for All Mankind
Necklace: Heliotrope
Purse: Big Buddha (Christmas present from BL)
Shoes: Sam Edelman

Dressed by the Men: Day 4

2011-05-25T02:40:00.000-05:00

Stace

I.O.U.

I spilled sweet tea all over myself this morning and hung my clothes to dry on cabinet doors. Due to unforeseen circumstances, I had to leave school early was my fashion challenge clothes are still hanging in room 128. I sahwee. I usually take my pics after school when my dad is home/awake. Don't worry, I'll give you a double whammy tomorrow :-) But PLEASE enjoy Nima and Jam! They look AWESOME!

Naima

Since today was my last day going into the office this week, I told BL that jeans were no longer off limits. What does he pick? Jeans! Who's surprised? Not me! And here's to day 3 of me being extra tall, thanks to his shoe picks!

I think I must have walked in on him in the closet about 3-4 times trying to pick something out. This is very similar to something I've worn before (no veto needed), so I think my interruptions made him nervous and he just grabbed something familiar. Ooops! And yes, that us a yellow belt that you see. Everyone in yellow!! Hahahahaha!!

Shirt: Old Navy
Tank: Old Navy (super clearance! still had tags on it!)

Necklace: Heliotrope

Belt: The Limited

Jeans: Banana Republic

Shoes: Target

Jameil
Rashan, like 'Cardo, likes me in way dressier clothes than I would ordinarily wear to sit around and do nothing and/or work. J'adore this outfit other than the tightness of the pants. This will def. be my last time wearing these! This shirt is one I bought at the end of the season & it was awesomely cheap! I'm not sure about this belt that came with it, though. It seems a bit much. Unexpected side effect of being dressed by Rah, I feel really pretty seeing my outfits through his eyes! :)

Every time I see that pic, Mary Tyler Moore plays in my head!

Shirt w/belt: BCBG Max Azria

Pants: Express

Earrings: No clue

Shoes: Gap

Dressed By the Men: Day 3

2011-05-24T11:49:00.001-05:00

Jameil

Wow! Selecting an outfit was SO dramatic today. Partly because I was going to an adult slip n slide party! Yes it was as fun as it sounds! He spent literally hours including breaks picking it out last night. That's the first outfit. Once it was on, he didn't like the black tank underneath. I honestly didn't mind it. I didn't love the ribbon on his ancient ankh charm. LOL

So he brought me the cream shirt but he didn't like it again.

Then he didn't like the green shirt.

All of these are things I wouldn't have brought together but really liked once they were on. He settled on yellow. I guess he wanted me to join the club. Naima('s "co-worker") wanted to know if a veto was allowed. I quickly poopooed that idea! But... I wanted to veto this necklace but I also didn't want to hurt his feelings or interfere with his design. But that's why it's tucked in. LOL Sorry love!

Shirt: Express (gift from Stace)

Shorts: MK by Michael Kors (So cheap it was almost free)

Earrings: Forever 21 (Something like $3)

Necklace: Free from sister

Bangle: I really haven't the foggiest but pretty sure it was free, too.

Shoes: Free from Stace

Naima

I didn't think the length of this dress was work-appropriate (hence the veto question), so I called an audible & added a pair of skinny jeans before I left the house this morning. These pictures are the true representation of "the creator's vision". LoL!! I guess he was inspired by Jameil's dragonfly pin in yesteray's post, because he almost added my owl pin to the mix (very glad he didn't)!

Dress: LuLu's
Necklace: New York & Co.
Shoes: Lela Rose for Payless

Stace

Last night, I told Cardo, "Okay, tomorrow is Tuesday. What's the deal?" "Do you have anything special planned?" "Nope, just a regular day." "Okay, dark skirt, light top." "... I have 4 dark skirts and countless 'light tops', be more specific." He pulled out my 3 knee length black skirts and got amped over the one with ruffles in the back. Then he was torn between a white wrap shirt, a light blue button down or its gray sister. He went with the gray (YES!) button down. I asked what shoes and he said "Nothing too high." Then he looked at my racks and racks and racks of shoes and found the shortest heel that's not a kitten heel.

I liked the outfit! I was sassy smart today. I got a few usual compliments at school but my fave was at Chipo.tle. I was getting a fork to aid in my assault & battery of 3 soft tacos and the guy sitting by the fountain drink/napkin/utensil area said, "Wow, are you a model? You look like one!" Duhhhh, winning!

Shirt: Old Navy

Skirt: gift from sister (Dillard's)

Shoes: Nickels

Jewelry: Macy's

I don't understand what the pictures are doing. My apologies!!!!

Dressed By the Men: Day 2

2011-05-23T18:15:00.000-05:00

Today is the official second day, but my (Jameil's) first day participating. For the rest of the week, we'll combine each day into one post. I decided we make it too easy on these men by having such cute clothes! Whose guy wins for best outfit today? Stace's dad, my bf Rashan or Naima's fiancé B?

Naima
"He put me in "real clothes" b/c my manager was visiting the office today." LOL Her coworkers and manager all gave the thumbs up!

Shirt: Target
Pants: theory
Shoes: Dolce Vita for Target
Belt: Target
Necklace: Walmart (yeah, I'm surprised too)

Jameil

I might have picked something similar but I would've left off the pin. He was so cute picking out this outfit! He would stare at my clothes for 10 minutes, get frustrated, take a break, pick out some more. Extremely amusing! BUT once I got everything on, I actually really liked it! This is the back of my shirt first, then the whole thing, then my dragonfly pin.

Earrings: Forever 21

Shirt: Anthropologie

Pin: I haven't the slightest idea

Pants: Express

Belt: Talbot's

Shoes: Nine West

Stace

He told me YESTERDAY that I was wearing pants today (I personally like to wear dresses on Monday) but when he told me, "Wear the outfit you wore in your class picture. Yellow is so pretty on you!" I was like, "*lol* Okay! More yellow for me! Can I wear a headband today?" "No. You can be all flowery on Friday. Make sure your hair is brushed and shiny." (brrrr? LOL)

Shirt: Bebe

Pants: Express

Shoes: Steve Madden

Jewelry: Macy's

Men Start Your Engines: Naima

2011-05-23T02:36:00.001-05:00

Faithful follower of The Record Dish Naima is joining us in a fashion challenge this week and we're all extra excited about it. Her fiancé will be choosing her outfits all week. Since I elected not to leave the house Sunday, you'll have to decide which guy picked the best outfit between Adei & Naima for the day! So here's Naima with Day 1!

I honestly would have been content to sit around in my pajamas all day (no, really), but after reading Adei's blog post this morning, I called BL into action. He disappeared into our closet for about 15 minutes, emerged on 2 different occasions to get some shoes from our spare closet, muttered about how hard this was (already??!! This is only the first day!!) and finally came out with this outfit. I had just worn these shorts on Saturday, but since I RARELY wear shorts (pretty much never ever never), I guess he felt the need to see them again. What can I say, the man wants what he wants!

Shirt: The Limited
Shorts: Old Navy
Necklace: Forever 21
Shoes: Nine West

Men, Start Your Engines!

2011-05-22T10:02:00.006-05:00

I saw this challenge on Yahoo and thought this would be too awesome to do! I actually dared two of my friends to do it but then I was invited by THEM to do it!

For seven days, Jameil, guest blogger and bride-to-be Nima, and I will be letting the men in our lives dress us. Jameil has fellow blogger/BF Rashan dressing her, Nima has her fiance, BL picking her outfits and I have my Dad (furthermore known as Ricardo) dressing me. Jesus, be a Qweer Eye for the Str8 Guy!

When I told Cardo about the challenge, this man was too excited! He said, "Ok! Line up your dresses, skirts, and pants!" Wow, I wasn't expecting such fervor! Then on either Friday or Saturday, he was up and said, "Okay, let me pick your clothes." I definitely burst his bubble when I told him the challenge didn't start till Sunday. LOL

So Sunday is here and this man found himself in my closet before 7am looking for a dress. Since I was kinda up, I asked, "what are you looking for?" "Your yellow dress. The one you wore to Steph's graduation. That's what you're going to wear to church today." "Well, I was kinda hoping you would save that dress for school tomorrow, I have the kindergarten award assem- "No, you're wearing pants tomorrow. Here it is, yeah. You are so pretty in yellow!"

*blushing* Aww, shucks, Daddy.

He leaves for work and I realize he didn't pick out my shoes. I send him a text.
"Pops, what shoe should I wear with the yellow dress? Can I wear a headband?"
"The same shoe you wore to graduation and no. No headband. No."

Damn, lil, hating on my headband. He's not the first person to do that either, Drew can't stand headbands... haters.

So here we are with my pics of my outfit picked by my Poppa Diddy Pop!

Dress: cotton, A-line, Calvin Klein

Shoes: tweed, peep toe d'orsay pump, Steve Madden

2011, Recipes 39-41: Cod with Italian Crumb Topping, Sauteed Kale & Garlic Mashed Potatoes

2011-05-18T23:29:00.000-05:00

Cod with Italian Crumb Topping
Recipe courtesy of Allrecipes.com

1/4 cup fine dry bread crumbs
2 tablespoons grated Parmesan cheese
1 tablespoon cornmeal
1 teaspoon olive oil
1/2 teaspoon Italian seasoning
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
4 (3 ounce) fillets cod fillets
1 egg white, lightly beaten

Preheat oven to 450 degrees F (230 degrees C).
In a small shallow bowl, stir together the bread crumbs, cheese, cornmeal, oil, italian seasoning, garlic powder and pepper; set aside.
Coat the rack of a broiling pan with cooking spray. Place the cod on the rack, folding under any thin edges of the filets. Brush with the egg white, then spoon the crumb mixture evenly on top.
Bake in a preheated oven for 10 to 12 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through.

Results: Yummy! Rashan called this "restaurant quality." Yes he did! Extra delicious! I'd add some salt to this, though. It can use a smidge even with the parmesan.

Sauteed Kale

Recipe courtesy of Bobby Flay

1 1/2 pounds young kale, stems and leaves coarsely chopped
3 tablespoons olive oil
2 cloves garlic, finely sliced
1/2 cup vegetable stock or water
Salt and pepper
2 tablespoons red wine vinegar

Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.

Results: I don't think the high heat was the right decision even. It tasted burnt and not delicious. Everyone else loved it so maybe I need to try it again. We'll have to see.

Garlic Mashed Potatoes

Recipe courtesy of Ellie Krieger

1 1/4 pounds Yukon gold potatoes, unpeeled and cut into 1-inch pieces
4 large cloves garlic, peeled and quartered
1/2 cup low-sodium chicken broth
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Place the potatoes and garlic in a steamer basket fitted over a large pot of boiling water. Cover and steam until the potatoes are knife-tender, 12 to 15 minutes. Warm the chicken broth in a small pot on the stove or in a glass container in the microwave.

Remove the steamer basket and drain the water from the large pot. Transfer the potatoes and garlic to the pot, add the oil, salt, pepper, and broth and mash until smooth.

Results: Yum! I actually have never made mashed potatoes without dairy of any kind. I'm kind of shocked it can taste delicious! But delighted! Yay!!

2011, Recipe 38: Pumpkin Bars

2011-05-16T17:46:00.001-05:00

Recipe courtesy of Italian Dessert Recipes

1 cup of white sugar
2/3 cup of brown sugar
1 can of pumpkin
1/2 cup of oil
1/2 cup of butter
3 eggs
2 cups of flour
1 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon anise (powdered)
1 1/2 teaspoon cinnamon
1/4 teaspoon allspice

Frosting Ingredients:

1 stick of butter
8 ounces of ricotta (see substitution ideas below)
2 tsp vanilla
2 cups of powdered sugar

Preheat the oven to 350 degrees.
Combine sugars, oil, pumpkin.
Add eggs one at a time and beat.
Make a well in the middle of the mixture.
Sift the dry ingredients into the well.
Blend all ingredients.
Spread into a greased 9x11 pan.
Bake for 30 minutes.
Let the pumpkin bars cool and then frost with the ricotta cheese frosting.
For frosting mix all ingredients together.

Results: Ya'll... these bars right here? MOIST! DELICIOUS!!! I had to give them away to keep me and Rashan from devouring the entire pan. LOL I halved the amount of frosting and there was enough to leave some unfrosted. The unfrosted bars were just as delicious. Rashan actually liked those better so if you don't feel like buying the ingredients you don't have, just skip the frosting. Oh yeah, I had self-rising flour so I skipped the baking powder. I also added 1/8 tsp. of ground ginger. I'd add nutmeg to these in a minute, too.

2011, Bonus Recipe 3: Salsa Verde Mexican Lasagna

2011-05-15T00:05:00.000-05:00

    •    2 tablespoons extra-virgin olive oil
    •    1 pound ground turkey
    •    2 tablespoons chili powder
    •    2 teaspoons ground cumin
    •    1/2 red onion, chopped
    •    1 1/2 cups tomatillo salsa
    •    1 cup frozen corn kernels
    •    Salt
    •    4 (8 inch) spinach flour tortillas
    •    2 cups shredded cheddar or shredded pepper jack
    •    2 scallions, finely chopped

Preheat the oven to 425 degrees F.
Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add turkey and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add salsa verde. Add corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and corn, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.

Results: DELICIOUS!! I've made this several times over the last 7 years and it's always great. I just switched some of the ingredients this time with all the changes listed above. The original recipe is courtesy of Rachael Ray.

Fashion Challenge

2011-05-11T00:53:00.001-05:00

I can't seem to get myself motivated to do really interesting things with my wardrobe unless there's some sort of group challenge/outing/activity. I know that's ridiculous but I yam what I yam. It's kind of bad that I'm doing this in the summer when I leave the house rather infrequently but we'll make it work.

I found a 50 Theme Fashion Challenge on polyvore.com. Now I know that's way too much for me so I think I'll take it down to 30. Much more tangible, yes? Si. I've narrowed it down but I need your help getting rid of the rest. Which ones shouldn't I do? The idea is that these are vague enough that we'll all have some very different takes on the theme and that some of these are out of our comfort zones and will require us to stretch. I'll post my outfits every Wednesday.

Stripes
Polka Dots
Hot
Runway
Centered around a hat
Stereotypical
Funky
Futuristic
Glittery
Preppy
Sportswear
Ruffles
Light
Dark
Animal
Natural
Go Green!
Royal
Eyes
Winter in the summer
Military Inspired
Plaid
Travel
Tribal
Cowboy
Monochrome
Trench coat
Sunshine
Nail polish
Lose yourself
Vest
Children's outfit
Grunge
Killer heels

Who else is down for the challenge????

Everybody, Everywhere: Florals

2011-05-10T21:41:00.001-05:00

It's floral day!!! I had a doctor's appointment to get my ankle checked today so I decided to get all fancy and I came out with an ankle brace and nearly clean bill of health! YIPPEE!!!!

Every time I wear this blazer, someone at least 15 years older than me tells me how cute it is. LOL. It almost makes me want to give it away...

Do I know how to murder a theme or what???

Thank my boyfriend for the ridiculous faces. He was intentionally irking me!

Scarf: Etsy-ed

Tank: Express

Blazer: American Eagle

Skirt: Target

Shoes: Gap