I found these on Chocolate on my Cranium
Lets just see now if I get the guts to make them
Thursday, July 30, 2009
There's always room for Jello.
I so have to make these. I'm not sure if I really want to, because I know it's going to be a lot of work. Maybe not worth it, but super cute.
I found these on Chocolate on my Cranium
Lets just see now if I get the guts to make them
I found these on Chocolate on my Cranium
Lets just see now if I get the guts to make them
Tuesday, July 28, 2009
What's for Dinner.
I hear that all the time, but tonight, I can tell him Sausage and Mediterranean Chicken. It sounded interesting so going to have to try to make it.
Prep Time: 15 min Total Time: 1 hr
Makes: 12 servings
What You Need1
lb. sweet Italian sausage 1/2 cup
KRAFT Greek Vinaigrette Dressing, divided
1 roasting chicken, cut up (3 lb.)
1/2 lb. medium mushrooms, halved
1 can (14-1/2 oz.) chicken broth
2 Tbsp. cornstarch
1/4 cup water
6 cups hot cooked instant rice
Make It
PIERCE sausage with fork. Cook in large skillet on medium-high heat 15 to 20 min. or until browned. Remove from skillet. Cut into pieces; set aside.
ADD 1/4 cup of the dressing and chicken to skillet; cook 10 min. or until chicken is browned on both sides. Stir in sausage, mushrooms, broth and remaining 1/4 cup dressing.
DISSOLVE cornstarch in water; add to skillet. Bring to boil. Reduce heat to low; cover. Simmer 15 min. or until chicken is cooked through. Serve over rice.
nstant white rice
Prep Time: 15 min Total Time: 1 hr
Makes: 12 servings
What You Need1
lb. sweet Italian sausage 1/2 cup
KRAFT Greek Vinaigrette Dressing, divided
1 roasting chicken, cut up (3 lb.)
1/2 lb. medium mushrooms, halved
1 can (14-1/2 oz.) chicken broth
2 Tbsp. cornstarch
1/4 cup water
6 cups hot cooked instant rice
Make It
PIERCE sausage with fork. Cook in large skillet on medium-high heat 15 to 20 min. or until browned. Remove from skillet. Cut into pieces; set aside.
ADD 1/4 cup of the dressing and chicken to skillet; cook 10 min. or until chicken is browned on both sides. Stir in sausage, mushrooms, broth and remaining 1/4 cup dressing.
DISSOLVE cornstarch in water; add to skillet. Bring to boil. Reduce heat to low; cover. Simmer 15 min. or until chicken is cooked through. Serve over rice.
nstant white rice
Monday, July 27, 2009
Grilled Cherry Upside Down CornCake
This is a Rachel Ray's 30MM Reciepe
Ingredients:
1 stick (4 ounces) unsalted butter 3/4 cup brown sugar 1-1/4 pounds cherries, pitted (4 cups) 1 cup cornmeal 1 cup flour 1-1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2/3 cup buttermilk 1 large egg Directions:In a 9-inch cast-iron skillet, melt 4 tablespoons each butter and brown sugar over medium heat, stirring occasionally, until dissolved, about 3 minutes. Stir in the cherries.
Preheat a grill to medium. In a medium bowl, whisk together the remaining 1/2 cup brown sugar, the cornmeal, flour, baking powder, baking soda and salt. Stir in the buttermilk and egg.
In a microwave, melt the remaining 4 tablespoons butter. Stir into the batter until smooth. Spoon the batter on top of the cherries and spread evenly. Place the skillet on the grill and cook, covered, until the cake is springy to the touch and golden, about 30 minutes. Let cool in the pan for about 10 minutes.
Run a knife around the edge of the pan and invert onto a platter. Let cool completely before cutting.
Soften brown sugar: Place in a bowl with an apple slice, cover and microwave for 30 seconds
Add the finely grated peel of an orange or lemon to the cherries for extra zing.
Can't find cherries? Just swap in fresh blueberries.
Use a small offset spatula to spread the cornmeal batter evenly over the cherries
Ingredients:
1 stick (4 ounces) unsalted butter 3/4 cup brown sugar 1-1/4 pounds cherries, pitted (4 cups) 1 cup cornmeal 1 cup flour 1-1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2/3 cup buttermilk 1 large egg Directions:In a 9-inch cast-iron skillet, melt 4 tablespoons each butter and brown sugar over medium heat, stirring occasionally, until dissolved, about 3 minutes. Stir in the cherries.
Preheat a grill to medium. In a medium bowl, whisk together the remaining 1/2 cup brown sugar, the cornmeal, flour, baking powder, baking soda and salt. Stir in the buttermilk and egg.
In a microwave, melt the remaining 4 tablespoons butter. Stir into the batter until smooth. Spoon the batter on top of the cherries and spread evenly. Place the skillet on the grill and cook, covered, until the cake is springy to the touch and golden, about 30 minutes. Let cool in the pan for about 10 minutes.
Run a knife around the edge of the pan and invert onto a platter. Let cool completely before cutting.
Soften brown sugar: Place in a bowl with an apple slice, cover and microwave for 30 seconds
Add the finely grated peel of an orange or lemon to the cherries for extra zing.
Can't find cherries? Just swap in fresh blueberries.
Use a small offset spatula to spread the cornmeal batter evenly over the cherries
Red Velvet Cake.
I found it. I'm so happy :) this was a total accident but my favorite Red Velvet Cake of all time from Magnolia Bakery in NYC. Next I get to try to bake it.
BTW, found this receipe while "nesting" sometimes it pays to read the ads :)
Cake
¾ cup (1½ sticks) unsalted butter, softened
2¼ cups sugar
3 large eggs, at room temperature
6 Tbl. red food coloring
3 Tbl. unsweetened cocoa
1½ tsp. vanilla extract
1½ tsp. salt
1½ cups buttermilk
3⅓ cups cake flour (not self-rising), sifted
1½ tsp. cider vinegar
1½ tsp. baking soda
Preheat oven to 350°F. Grease and lightly flour 3 (9x2-inch) round cake pans and line bottoms with waxed paper. In a large bowl, cream butter and sugar with electric mixer until fluffy. Add eggs one at a time; beat well.
In a small bowl, whisk food coloring, cocoa and vanilla. Add to batter and beat well. In a measuring cup, stir salt into buttermilk. Add to batter in three parts, alternating with flour. In a small bowl, stir together cider vinegar and baking soda. Add to batter and mix well.
Divide batter among 3 pans. Bake for 30 to 40 minutes, or until a toothpick inserted in center of cake comes out clean. Let cool for 1 hour. Remove from pans and frost.
Vanilla Frosting
1½ cup (3 sticks) unsalted butter, softened
8 to 10 cups confectioners’ sugar
¾ cup milk
1 Tbl. vanilla extract
Place butter in a large mixing bowl; then add 4 cups sugar, milk and vanilla.
Using an electric mixer, beat for 3 to 5 minutes. Add remaining sugar, 1 cup at a time, beating well after each addition, until it’s a good consistency for spreading
BTW, found this receipe while "nesting" sometimes it pays to read the ads :)
Cake
¾ cup (1½ sticks) unsalted butter, softened
2¼ cups sugar
3 large eggs, at room temperature
6 Tbl. red food coloring
3 Tbl. unsweetened cocoa
1½ tsp. vanilla extract
1½ tsp. salt
1½ cups buttermilk
3⅓ cups cake flour (not self-rising), sifted
1½ tsp. cider vinegar
1½ tsp. baking soda
Preheat oven to 350°F. Grease and lightly flour 3 (9x2-inch) round cake pans and line bottoms with waxed paper. In a large bowl, cream butter and sugar with electric mixer until fluffy. Add eggs one at a time; beat well.
In a small bowl, whisk food coloring, cocoa and vanilla. Add to batter and beat well. In a measuring cup, stir salt into buttermilk. Add to batter in three parts, alternating with flour. In a small bowl, stir together cider vinegar and baking soda. Add to batter and mix well.
Divide batter among 3 pans. Bake for 30 to 40 minutes, or until a toothpick inserted in center of cake comes out clean. Let cool for 1 hour. Remove from pans and frost.
Vanilla Frosting
1½ cup (3 sticks) unsalted butter, softened
8 to 10 cups confectioners’ sugar
¾ cup milk
1 Tbl. vanilla extract
Place butter in a large mixing bowl; then add 4 cups sugar, milk and vanilla.
Using an electric mixer, beat for 3 to 5 minutes. Add remaining sugar, 1 cup at a time, beating well after each addition, until it’s a good consistency for spreading
Sunday, July 26, 2009
Hangover......
Today was a day that I wasn't really expecting, but it worked out very well.
Doug played hooky from worked and stayed home with me, we really didn't have any plans so he said...wanna go to the movies, and we picked "The Hangover" it was something we both really wanted to see and I'm soooooo happy we did.
I haven't laughed that hard in forever, there were points that I was actually crying. So I highly recommend it.
After the movie, it was really hot and gross out so cooled down with a little DQ, yummy, a vanilla cone with chocolate dip.
Finally the last stop before coming home, Kohls, I'm on the seach of "dress" clothes, I've been working for the last 10 years in an enviornment of jeans and t's so I haven't needed anything dressy to wear, but now with starting school and going into the "law" world, I'm going to need something.
SCORE!!
Two pair of pants one was 90% off the other was 70% got $100 worth of pants for $19.20....sweet!!!
So after a long fun filled day, we're home and relaxing on the couch.
Doug played hooky from worked and stayed home with me, we really didn't have any plans so he said...wanna go to the movies, and we picked "The Hangover" it was something we both really wanted to see and I'm soooooo happy we did.
I haven't laughed that hard in forever, there were points that I was actually crying. So I highly recommend it.
After the movie, it was really hot and gross out so cooled down with a little DQ, yummy, a vanilla cone with chocolate dip.
Finally the last stop before coming home, Kohls, I'm on the seach of "dress" clothes, I've been working for the last 10 years in an enviornment of jeans and t's so I haven't needed anything dressy to wear, but now with starting school and going into the "law" world, I'm going to need something.
SCORE!!
Two pair of pants one was 90% off the other was 70% got $100 worth of pants for $19.20....sweet!!!
So after a long fun filled day, we're home and relaxing on the couch.
Tuesday, July 7, 2009
Split Pea Soup
Did a little googling and found a recipe that I think will work for us.
I had some leftover smoked porkchops (aka...ham) and wanted to make pea soup with it.
Fingers crossed it comes out good...all I can say is it smells yummy at the moment.
Ingredients
1 pound green split peas, picked over, rinsed, and drained
2 large smoked ham hocks, about 1-1/2 pounds total
1 large onion, chopped
1 stalk celery, chopped
1 large carrot, chopped
10 sprigs parsley
4 sprigs fresh thyme
1 bay leaf
8 cups cold water
1 teaspoon kosher salt plus more
Freshly ground black pepper
Serving suggestion: Toasted croutons
Directions
In a large soup pot or Dutch oven combine the peas, hocks, onion, celery and carrot. Tie the parsley, thyme, and bay leaf together with kitchen string. Add the herb bundle, water, and salt, bring to a boil over high heat. Lower the heat to a simmer, cover, and cook for 1-1/2 hours or until the peas are tender. Remove the pot from the heat and remove the hocks. Cool. Remove the meat from the hocks, discarding the bones, fat and skin. Cut the meat into cubes. Remove the herb bundle and discard.
Puree the soup with a hand held blender or in batches in a blender. Heat the soup to a simmer with the meat and season with salt and pepper to taste. Serve in heated bowls with the croutons, if desired
I had some leftover smoked porkchops (aka...ham) and wanted to make pea soup with it.
Fingers crossed it comes out good...all I can say is it smells yummy at the moment.
Ingredients
1 pound green split peas, picked over, rinsed, and drained
2 large smoked ham hocks, about 1-1/2 pounds total
1 large onion, chopped
1 stalk celery, chopped
1 large carrot, chopped
10 sprigs parsley
4 sprigs fresh thyme
1 bay leaf
8 cups cold water
1 teaspoon kosher salt plus more
Freshly ground black pepper
Serving suggestion: Toasted croutons
Directions
In a large soup pot or Dutch oven combine the peas, hocks, onion, celery and carrot. Tie the parsley, thyme, and bay leaf together with kitchen string. Add the herb bundle, water, and salt, bring to a boil over high heat. Lower the heat to a simmer, cover, and cook for 1-1/2 hours or until the peas are tender. Remove the pot from the heat and remove the hocks. Cool. Remove the meat from the hocks, discarding the bones, fat and skin. Cut the meat into cubes. Remove the herb bundle and discard.
Puree the soup with a hand held blender or in batches in a blender. Heat the soup to a simmer with the meat and season with salt and pepper to taste. Serve in heated bowls with the croutons, if desired
Saturday, July 4, 2009
Chocolate Fudge Brownie Waffle Sundae.
Tonights dessert, was sooooo yummy, I think Doug actually licked the plate.
I remember seeing a while back someone made waffles from brownie mix, so I figured why can't I do that and add some vanilla ice cream to it....I did and the Sundae was born.
I'm really happy how they came out. It was super simple, I made the brownie batch as a 1/2 batch mixed and put into the waffle maker, cooked until done and served.
I know this is going to have to be made again.
I remember seeing a while back someone made waffles from brownie mix, so I figured why can't I do that and add some vanilla ice cream to it....I did and the Sundae was born.
I'm really happy how they came out. It was super simple, I made the brownie batch as a 1/2 batch mixed and put into the waffle maker, cooked until done and served.
I know this is going to have to be made again.
Friday, July 3, 2009
Honey Dijon Potato Salad
Another RR30MM Receipe, that I found and thought would be interesting.
Ingredients
2 to 2 1/2-pounds small red skin potatoes, quartered
Salt and freshly ground black pepper
1/4 cup honey
1/4 cup Dijon mustard
2 tablespoons cider or white wine vinegar
1/3 cup extra-virgin olive oil
6 radishes, sliced
2 tablespoons capers, drained and chopped
1/2 medium red onion, chopped
3 to 4 ribs celery from the heart of the stalk, chopped
1 cup watercress tops or flat leaf parsley leaves coarsely chopped
Directions
Cover potatoes with cold water, bring to a boil and salt the water. Boil potatoes until just tender, 12 to 15 minutes. Drain.
Meanwhile, combine the honey, Dijon, and vinegar in a bowl then slowly whisk in the olive oil. Season with salt and pepper. To the bowl add radishes, capers, onions, celery, watercress or parsley and hot potatoes. Using a wooden spoon break up the potatoes into large chunks. Toss the potato salad, adjust salt and pepper then serve.
Ingredients
2 to 2 1/2-pounds small red skin potatoes, quartered
Salt and freshly ground black pepper
1/4 cup honey
1/4 cup Dijon mustard
2 tablespoons cider or white wine vinegar
1/3 cup extra-virgin olive oil
6 radishes, sliced
2 tablespoons capers, drained and chopped
1/2 medium red onion, chopped
3 to 4 ribs celery from the heart of the stalk, chopped
1 cup watercress tops or flat leaf parsley leaves coarsely chopped
Directions
Cover potatoes with cold water, bring to a boil and salt the water. Boil potatoes until just tender, 12 to 15 minutes. Drain.
Meanwhile, combine the honey, Dijon, and vinegar in a bowl then slowly whisk in the olive oil. Season with salt and pepper. To the bowl add radishes, capers, onions, celery, watercress or parsley and hot potatoes. Using a wooden spoon break up the potatoes into large chunks. Toss the potato salad, adjust salt and pepper then serve.
Thursday, July 2, 2009
DNEL = Do Not Eat List.
This is the growing list of Doug's DO NOT EAT.
So here's a few things that I've made that I can't make ever again.
Creamed Hot Dogs
Chicken Putanesca
Beef Stroganoff (well thats a maybe)
So here's a few things that I've made that I can't make ever again.
Creamed Hot Dogs
Chicken Putanesca
Beef Stroganoff (well thats a maybe)
Dinner and Dessert.
Well Dinner was from tonight....Dessert, about 2 weeks ago...sorry, just thought about this.
Tonight, was a dinner that I've made before, and will probably make again, it's on the good list....not the DNEL (DO NOT EAT LIST)
Dinner. Rotini Pasta with Rainbow Chard and Sausage.
Ingredients/Directions.
Rotini (about 1/2 box)
Rainbow Chard (1 bunch)
Italian Sausage (no casing)
EVOO
Garlic
Onions
Boil Water for Pasta (incase I forget with a blonde moment) then boil pasta :)
Break up and saute sausage, fresh garlic and onions in a little EVOO, once sausage is almost cooked, add in Rainbow Chard and wilt, cook for about 10/15 minutes.
Drain Pasta, add more EVOO and a little basil, oregano to cooked pasta, then add sausage mixture....Plate and enjoy.
Now for Dessert.
Last week I made Chocolate Covered Strawberries.
Simple and easy.
Melt Chocolate....Dip....Enjoy
Tonight, was a dinner that I've made before, and will probably make again, it's on the good list....not the DNEL (DO NOT EAT LIST)
Dinner. Rotini Pasta with Rainbow Chard and Sausage.
Ingredients/Directions.
Rotini (about 1/2 box)
Rainbow Chard (1 bunch)
Italian Sausage (no casing)
EVOO
Garlic
Onions
Boil Water for Pasta (incase I forget with a blonde moment) then boil pasta :)
Break up and saute sausage, fresh garlic and onions in a little EVOO, once sausage is almost cooked, add in Rainbow Chard and wilt, cook for about 10/15 minutes.
Drain Pasta, add more EVOO and a little basil, oregano to cooked pasta, then add sausage mixture....Plate and enjoy.
Now for Dessert.
Last week I made Chocolate Covered Strawberries.
Simple and easy.
Melt Chocolate....Dip....Enjoy
Wednesday, July 1, 2009
My 1st Confession.
This is my 1st post of what I'm sure will be many. I've decided to keep track of married life. From what I cook and what we eat, where we go, what we do.
I don't know what life will bring, I'm not sure what will go on, all I know is that I was unemployed and I needed to find something new.
I love to cook and I'm good at it, I know, I've been told by chef's I'm a good cook. I have no formal training, and I usually fly by the seat of my pants.
I don't usually use recipes, but if I do, I take them and make them my own....I have to think outside the box.
But I know this isn't going to make me any money so I've deceided to go back to school. I know I can't take forever to go, but this is just the begining, I would still like to further my education after this program is over.
I researched many careers and many programs and after some deep thought, I've started in a paralegal progam. Right now I think this is the right way to go, it is a career with growth opportunities, not a career that is dead.
Also after I find a job, I know I can continue my education and finish school. I know it's going to be hard, I know its going to be a big change in my lifestyle.
I don't know what life will bring, I'm not sure what will go on, all I know is that I was unemployed and I needed to find something new.
I love to cook and I'm good at it, I know, I've been told by chef's I'm a good cook. I have no formal training, and I usually fly by the seat of my pants.
I don't usually use recipes, but if I do, I take them and make them my own....I have to think outside the box.
But I know this isn't going to make me any money so I've deceided to go back to school. I know I can't take forever to go, but this is just the begining, I would still like to further my education after this program is over.
I researched many careers and many programs and after some deep thought, I've started in a paralegal progam. Right now I think this is the right way to go, it is a career with growth opportunities, not a career that is dead.
Also after I find a job, I know I can continue my education and finish school. I know it's going to be hard, I know its going to be a big change in my lifestyle.
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