Food Food Food

Just a quick blog tonight, too tired, and full from getting my munch-on with antipasto and crackers... Still addicted to Vietnamese food, especially from Basil or Pho Thanh. Especially the grilled pork and spring rolls with Vermicelli noodles, and Andy loves the spicy sate beef soup from Basil.

We're still planning some big changes for this blog, and a huge challenge on our part! It will be a fun, food filled adventure!

Planning on doing something with pork chops in the slow cooker tomorrow. Found an amazing site from a cookbook author, all about her adventures with the slow cooker--she is an excellent cook and writer, and the food looks so incredibly good! Can't wait to try all of her recipes. Make sure you check it out, at A Year of Slow Cooking, by Stephanie O'Dea. Yum-o!

Getting the munchies again, so it's off to bed!

Trust Me, I Didn't Starve For A Year And A Half

Okay, I admit it, I'm a horrible blogger. I start off amazingly well, get uber excited about the whole theory of blogging, spend countless hours--okay, maybe partial hours--on the computer, staring at a blank page, wondering what kind of food has excited me enough to actually share it! It's been over a year and a half since my last blog. I have not starved. In fact, as my waistline proves, I dove head first into the food world. Seriously, I am sitting beside a piece of lasagna that keeps muttering my name. Sadly, I won't write too much about the lasagna. It's not homemade, far from it really. It was a frozen lasagna that I had a coupon for. It pains me to tell my readers that, as I am a firm believer in the motto: "Make it yourself or don't eat it". That being said, I'm not adverse to some good chinese take out, as I can't seem to master the proper dosing of MSG, or the copious amounts of gooey greasy sticky sweet sauce that seems to enrobe almost every dish on the menu. Nope, not adverse at all. Or Vietnamese take out, seems to be the food addiction we have succumbing to as of late. Or a hot bubbly, old school pizza--Stolo's pizza is killer by the way.... but I digress...

My partner in crime and I were discussing some ideas for this blog, something fun and to jazz it up. It will be an adventure for us, healthy, but fun nonetheless...and an experience. But I will still post all my fabulous food finds, my munchie patrols, and delish recipes, without fail.

So, leave your comments, your cravings and your foodie finds in the comment section. And enjoy food, embrace it, and have fun with it! And tomorrow, I'm cooking a turkey... did you know you can beer-can cook a turkey on the bbq? I'm going all old school on the bird tomorrow, but for future, makes a girl curious! Especially a girl who spatchcocked a chicken like Martha, with no fear.....

Sunday Night Supper-V.3

I'm almost caught up! Kept tonight's sunday supper fairly simple, but still delicious. Made my own Crusted Dill Salmon with Stuffed Potatoes and carrots. So incredibly tasty and easy. The salmon and the taters cook at the same time, making it even easier to put it all together.

Crusted Dill Salmon
4 salmon fillets
2/3 cup light miracle whip
1/2 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. dried dill weed
dash each salt and pepper
1 dill pickle, finely chopped
2 tsp. dill pickle juice
2/3 cup bread crumbs

Preheat oven to 400F. Place salmon fillets in greased 9X13" baking pan.

Mix miracle whip, spices, pickle and juice in bowl. Spread on flesh side of fillets. Sprinkle breadcrumbs on each fillet.

Bake for 15 to 20 minutes, until cooked. Broil for 5 minutes or until bread crumbs are light brown. Makes 4 generous servings.


My Fave Stuffed Potatoes
4 bakers potatoes, scrubbed, dried, and pricked with a fork
1/4 cup light sour cream
1/4 cup green onions, finely chopped
1/2 cup grated old cheddar

Prepare potatoes. I put them on a paper towel lined plate, and cook them in the microwave for 10-13 minutes, on high.

Slice in half, and scoop out flesh, leaving a layer in the shell. Combine potatoes with remaining ingredients. Fill shells and place on baking sheet.

Bake at 400F for 15 to 20 minutes, then broil for 5 minutes. Serve with a dollop of sour cream, if desired. Makes 4-8 servings.

Note: Before baking, these can be wrapped in foil and frozen for later use.

Sunday Night Supper-V.2-Part 2

So here is part 2 of Volume 2. The best part of our Thai dinner, and it wasn't even Thai. I made Norwegian Riskrim (rice pudding). My parents had made it for dessert at Christmas, so I snagged the recipe. It's a bit time consuming to make, but the end result is fantastic. So, the phrase "good things come to those who wait", is definitely true for this recipe.

Norwegian Riskrim
3/4 cup rice
1 tsp. salt
4 cups milk
1/2 cup sugar
1/2 tsp. almond extract
1/2 pint whipping cream, whipped and sweetened with 2 Tbsp. icing sugar
1/2 cup chopped almonds

Raspberries, strawberries or lingonberries with liquid, for serving (optional)

Cook rice and salt in milk over double boiler, over low to medium heat (usually a 3-4), until rice is soft and mixture is thick. This usually takes 1 1/2 hours. Stir about every 10-15 minutes. Remove from heat, and add sugar and extract. Chill completely. Add the chopped almonds. Stir in whipped cream. Serve with fruit, if desired. Makes 4 generous servings...

Sunday Night Supper-V.2-Part 1

So, decided it was time for some Thai food, and to bring some spice to our Sunday supper. So I created a Thai menu of Thai Peanut Chicken (slow cooker)-may seem strange to mix salsa and peanut butter, but it's sooo good, Pad Thai noodles and a not-so-Thai dessert of Norwegian Riskrim (rice pudding)--that is in the next entry. So incredibly good, and not overly spicy. "Thai" it, you'll like it! Yep, it's corny...

Thai Peanut Chicken
8 chicken thighs, skin removed
3/4 cup hot salsa (you can use mild or medium)
1/4 cup peanut butter
2 Tbsp. lime juice
1 Tbsp. soy sauce or fish sauce
1 tsp. grated fresh ginger (can use dried)
1/4 cup chopped peanuts
2 Tbsp. chopped fresh cilantro

Place chicken in 3 1/2 to 6 quart slow cooker. Mix remaining ingredients except peanuts and cilantro; pour over chicken.

Cover and cook on low setting for 8 to 9 hours, until chicken is cooked through. Remove chicken from cooker, using slotted spoon; place on platter.

Remove fat from sauce. Pour sauce over chicken. Sprinkle with peanuts and cilantro.

Makes 4 servings.


Pad Thai Noodles (from Eat, Shrink and Be Merry)
3 Tbsp. each lime juice and Asian fish sauce (be sure to use the fish sauce--it makes it so good)
4 Tbsp. sweet chili garlic sauce
1 Tbsp. each grated ginger and soy sauce
1 tsp. seasame oil
8 oz. rice stick noodles (superstore has good Thai ones)
2 tsp. vegetable oil
1/2 cup very thinly sliced onions (white or red)
2 tsp. minced garlic
1 medium red bell pepper, seeded and thinly sliced
2 cups bean sprouts
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
1/4 cup dry roasted peanuts

Whisk together lime juice, fish sauce, chili sauce, ginger, soy sauce, and sesame oil. Set aside.

Place rice noodles in a large bowl and pour boiling water over top. Let soak 7 minutes. Drain.

While noodles are soaking, heat oil in a large non-stick wok or pan. Add onions and garlic. Cook and stir over medium-high heat until onions are tender, about 2 minutes. Add red pepper and cook 2 more minutes, stirring often. Add reserved sauce, noodles, bean sprouts, green onions and cilantro. Toss and cook until mixture is hot, about 1 minute. Add peanuts and toss again. Serve immediately.

Makes 6 servings. Note: You can add shrimp and/or tofu.

Sunday Night Supper-V.1

Time to get caught up. Here is the first official version of Sunday night supper. It turned out fantastic. I served it with mashed taters, carrots and peas. So tasty, and the leftovers are awesome for beef dips or hot beef sammies.

Caramelized Onion Pot Roast

4 lb. Beef boneless chuck roast (can use other cuts)

1 Tbsp. Vegetable oil

1 tsp. Salt

½ tsp. Pepper

6 medium onions, sliced

1 ½ cups beef broth

¾ cup beer (Guiness works well)

2 Tbsp. Packed brown sugar

3 Tbsp. Dijon mustard

2 Tbsp. Cider vinegar

2-4 Tbsp.flour

Trim excess fat from beef. Heat oil in 10-inch skillet over medium high heat. Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides. Sprinkle with salt and pepper.

Place onions in 3 ½ to 6 quart slow cooker. Place beef on onions.

Mix remaining ingredients; pour over beef and onions. Cover and cook on low heat setting for 8 to 10 hours, or until beef is tender. (You can put it on high for 2-3 hours, then to low)

Remove beef and onions from cooker. Cut beef into slices. Keep warm. Strain sauce into saucepan, over medium heat. Mix flour and water, and slowly add to sauce to thicken. Serve with beef.

Makes 12 servings.

More To Come

Don't despair, there are more fabulous food finds, recipes, and raves coming soon. Things are hectic lately, but will be back on Sunday to start a new series of entries. Get excited! Jump up and down! Sunday night suppers are making a comeback! I started these up last Sunday night, making Pot Roast with Caramelized Onions, Smashed Taters, Veggies, and Popovers! So yummy! Will post the recipes after Sunday's entry. See ya soon and happy eating!

Hamburger Minestrone Stoup

Made a fantastic dinner the other night of Hamburger Minestrone Stoup. The term "stoup", basically means a stew-like soup. Rachael Ray makes alot of them on her show--not sure if she actually coined the term though. My grandma used to make it for me, and I love it! It's good too with chopped up zucchini in it!

1 lb. ground beef (I prefer lean)
1 medium onion, chopped
1 clove garlic, minced
1 1/4 cups water
1 stalk celery, thinly sliced
1/2 cup uncooked broken spaghetti or elbow macaroni
2 tsp. beef bouillon granules
1 tsp. italian seasoning
1-14 oz. can diced tomatoes, undrained
1 can kidney beans, undrained--very important
grated parmesan cheese

Cook ground beef, onion, and garlic in dutch oven, stirring occasionally, until beef is brown. Drain. Stir in remaining ingredients, except cheese.

Heat to boiling, then reduce heat. Cover and simmer about 15 minutes, stirring occasionally, until pasta is tender. Serve with cheese on top. Makes 6 servings.

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This recipe can be doubled, and freezes well. Hope you all enjoy--comfort food is definitely a necessity when the weather is this chilly out!!

Tuna Pizza---sooo good!

We made Tuna Pizza for dinner tonight. I made the pizza crust dough in my breadmaker, which is a real timesaver. You can use pre-made shells too!

Tuna Pizza
Heat in a frying pan:
2 Tbsp. oil
Add:
1 can sliced mushrooms, drained
3/4 cup chopped celery
1/2 cup chopped onions
Add to taste:
oregano and basil
Combine:
1-7oz. can flaked tuna, drained
1 can tomato soup
1/2 tsp. garlic powder
1 tsp. chili powder
1/8 tsp. salt
Add mushroom mixture and combine. Spread mixture on pizza shells.

Sprinkle with grated cheddar or mozzarella, and top with pineapple, if desired.

Bake at 425F for 12-15 minutes. If baking on an uncooked shell (homemade), bake for 20-22 minutes.

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This recipe always turns out really well, and disappears quickly. And it tastes fantastic! Enjoy!

Five Layer Bars

I made 2 more pans of Five Layer Bars today--they are highly addictive! And super easy. The recipe that I use is from the adorable Paula Deen. Here it is:

Five Layer Bars
1 1/2 cups graham cracker crumbs
1/2 cup melted butter or margarine
1 cup chopped pecans
1 cup butterscotch chips
1 cup semisweet chocolate chips
1 cup shredded coconut
1-14 oz. can sweetened condensed milk

Preheat the oven to 350F. Combine the graham cracker crumbs and melted butter in a bowl. Press into the bottom of greased 9"x13" baking dish. Sprinkle pecans, chips and coconut on top. Pour the sweetened condensed milk over the mixture and bake for 30 minutes. Cool completely and cut into bars.
Makes 36 bars.

These bars are highly addictive and won't last long! Hope y'all enjoy them!

The First Of Many...

Have decided to start a new blog, dedicated to amazing food experiences, finds and recipes. Good food and good recipes are a passion of mine, which I explore more and more. So please enjoy this new adventure. Get into your kitchen, explore your local markets, and consider a cookbook to be a classic novel. Whether an entry is about the simplest of foods or the exotic and strange, I hope you all enjoy. Feel free to leave comments!

Best Dishes to all!