It has been awhile. I have not posted in a long while. So. I figure tonight is a good as any. This was my son's birthday cake. I found the idea on Pinterest. I used a regular cake mix cake. But, I always doctor it up with an extra egg, milk instead of water and vanilla as well. The cake is iced with a container if fudge frosting. Then lined with four packages of kitkats. I tied a ribbon to keep it together. Then, I poured a large bag of m&m's on top. I piped the words on the cupcakes. Because, I could start over if I didn't like the lettering this way.
Sunday, November 4, 2012
Our favorite food is Mediterranean. We went Galveston recently. I was so glad to find my favorite place to east is still going strong. The Mediterranean Chef is on The Strand. This was our mezze aka appetizer. Feta and olives with pita. So simple, and so wonderful.
Sunday, July 17, 2011
- 4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
- All-purpose flour, for dredging
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 4 ounces prosciutto, thinly sliced I use Boar's Head
- 8 ounces porcini mushrooms, stemmed and halved(baby bella)
- 1/2 cup sweet Marsala wine (not cooking wine, it taste like ear wash)
- 1/2 cup chicken stock
- 3 tablespoon unsalted butter
- 1/4 cup chopped flat-leaf parsley (optional)
Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.
Greek Salad is by far my favorite salad for dinner. We have it most nights.
So simple this is the recipe.
1 head of romaine lettuce
1 diced tomato or several cherub tomatoes
2 oz. feta cheese
2 Tablespoons of Olive salad mix or mixture of 10-12
black and green olives
1T of small capers
balsamic vinaigrette as follows:
1 T of balsamic vinegar
3 T e.v. olive oil
1 teaspoon of Dijon mustard
1 teaspoon of italian seasoning
Whisk all vinagrette ingredients together on put in a jar with a lid and shake to your hearts content. It will be fully emulsified.
If you are in a rush buy Newman's Own balsamic vinaigrette it is great. Set aside.
Chop lettuce and lay in plate or bowl. Then layer ingedients inthe recipe order. Enjoy.
Saturday, June 25, 2011
My daughter begged for cookies today so I obliged. I kinda wanted some too.Chocolate chip, of course. I had to use butter Crisco instead of butter. They are light in color. But, are quite tasty.
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4c, softened butter or butter crisco
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (12-oz. pkg chocolate chips
- 1 cup chopped nuts(optonal)
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
Friday, June 24, 2011
Tuesday, May 3, 2011
2.5 to 3 pound chuck roast
1 stalk of celery
.5 pound carrots
2 lb. potatoes
4 cup beefstock
salt and pepper
1T Tony Cachere Cajuns seasoning
Add the Cajun seasoning to the flour to taste in a plate. Put 2 tablespoons of oil in a dutch oven. Heat on stove to medium heat. Dust the roast with the flour mixture.Reserving 1/4c of the flour. The dutch oven should be hot by now. Sear the roast on all sides. Put aside roast . Saute the veggies in the same pot. It only takes a minute. Remove veggies from the pot. Add 1/4c of flour to the remaining oil in pan an stir until you have a medium roux. Add the beef stock to the roux mixture. Stir until smooth. No lumps. Add veggies and roast to the gravy mixture. Bring to a simmer and reduce heat to low on stove. Put the lid on and don't check on on it for an hour. Then stir the bottom a little and cook for another hour and a half. You will know when it is done because it will fall apart. Serve with rice for the gravy. If you feelthe gavy is not thick enough, when everything is done. Then let it simmer with the lid off after you take the roast and veggies out. Enjoy!
The veggies cut up and ready to become yummy.
All the good stuff in the pot. Getting tender.