Saturday, March 31, 2012

It Started With My Magic Bullet And A Pear {Shrimp Stir fry with Asian Pear Sauce}

Shrimp Stir fry with Asian Pear Sauce
OK, well I guess it's inevitable that a little of our diet will pop in here... but only to the extent that I have really good food to tell you about AND it was created by overcoming the challenges my current parameters are creating.... and I imagine the "sticker" shock so-to-speak will wear off quickly.  So, do you look at labels?  I apparently usually don't.  I think in some ways ignorance was certainly bliss... because this avoiding sugar and white flour and trans-fats in all their evil forms is KILLING me.  It's all EVERYWHERE.  EVERYTHING has Sugar in the first 4 ingredients IF it has a label.  That said, I had to think outside the box on my stir-fry sauce because no hoisin, no teriyaki, no bottled stir-fry sauce, no adding some brown sugar to my soy sauce.... ay yi yi, I really had to THINK.  Then I remembered this sauce I had whipped up to go with an an Asian appetizer once that everyone raved about and it started with my Magic Bullet and a pear, so that's where I started tonight and here is where it took me.
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You Can Eat Anything You Want.... but NOT THAT! {Low Everything & Something Free Chocolate Cake Recipe}

On our You Can Eat Anything You Want.... but NOT THAT Diet {as we like to call it} they offered up a diet "brownie" recipe made with ingredients that had to be imported from Mars.... my Gluten Free, Vegan, Health Conscious, Nutritionist friends out there are cringing I'm sure.... but this is new ground in Chez Webb.... We have an altar of butter we bow to every morning.... or at least we did until it started to bow under the pressure of our weight.  So, we are trying.  And what looked like the PERFECT diet is day by day removing any semblance of our former eating "style" but alas some changes needed to be made.  Now, don't get me wrong.... this isn't going to become Heidi's Diet Blog.  But, if I find a few yummy "diet" foods along the way, I will share them.  And I may tweak a few of my tried & true to see how the fare with no butter for instance.... so, don't get skerred.  I'm still here.  Anyhow, the "brownie" was NOT a brownie but it is pretty yummy cake :)


"Fat Loss" Chocolate Cake
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Twelve things I love ~13 if you count FREE stuff! {GIVEAWAY}

Twelve things I love dearly in my kitchen
{other than people ~of which there are many}
  • my Magic Bullet
  • my Too Cute Totes Apron
  • my Kyocera Ceramic knives
  • my Calphalon saute pan with silicone handles
  • my candy stripe William~Sonoma pot holders
  • my silicone potholders {see profile picture!}
  • my Sea Salt collection
  • my Scentsy burner
  • my hanging measuring spoons from the Purple Dragonfly Boutique
  • my Pampered Chef nesting measuring cups
  • my Tom Colicchio "Think Like A Chef" cookbook
  • my POMI tomatoes
And to celebrate these awesome things I'm going to write a review AND give one of them away EACH month for the next 12 months!  The entry periods will run from the day I post until the last day of the month.... for example entries for April's giveaway will start NOW and end on April 30th at 11:59 p.m. EST.  Note: while I will consider entries from anywhere, I will only pay for shipping within the US FOR THIS MONTH's ITEM {it's food & it's heavy}, so if you are living outside of the US we will have to reach an arrangement on shipping costs if you enter and win.... so, you are dying to know... what do you have to do?






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Thursday, March 29, 2012

Waste Not Want Not {Mochatini}

I hate to waste coffee, I'm frugal that way..... but let's be honest it's all about a pretty drink.... I simply love to sip out of a Martini glass.... and I'm willing to drink old coffee if that is what it takes.  {note:  this "milkshake" would be just as lovely with no vodka if you just want a pretty sweet treat}


 WHAT YOU NEED:
1 & 1/2 oz. Vanilla Vodka
1 oz Hershey's chocolate syrup
3 oz. cold coffee
1 oz. heavy cream whipped slightly with 1 tbsp sugar {I used my Magic Bullet!} or your trusty can of Redi-whip in a pinch!

  WHAT YOU DO:
Combine vodka, syrup and coffee in a shaker full of ice, shake Shake SHAKE, then strain into your glass. Float cold cream gently on top


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Cooking Light? You Must Have the Wrong Blog {Cajun Shrimp Stuffed Potatoes}


  • I buy A LOT of magazines... and a lot of wrapping paper, I mean I have three kids in school, sports & scouts.  That's a lot of fundraisers.  So, the majority of my support comes back to us in reams of magazines.  And I try to go through ALL the cooking ones I receive:  Bon Appetit, Food & Wine, Southern Living, Martha, Food Network and yes, Cooking Light.  I tear out what I like and ditch the remainder {usually to a Flight Attendant}.  Last flight I found an article in Cooking Light on Stuffed Potatoes and so I tried it today for a luncheon my friend, Barbie, & I were catering... she was even awesome enough to take a great picture for me as they went out the door  :)  We ALL {including the client} gave these 2 thumbs up!
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blog. noun. \ˈblȯg, ˈbläg\ {psst.... it's a VERB too!}

I wish I'd known, I would've prepared a speech.... I mean, gosh, I'm stunned.... I'd like to thank all the little people who made this possible.... my husband, my family, my friends.....


Seriously though, I love to tell people I'm a Blogger.  Hell, I love BEING a Blogger.  My friends think I'm a little crazy but hopefully mostly entertaining, to acquaintances I'm learning that it's sometimes easier to describe what I'm doing as a "website," and my Father I've decided is better off not even knowing.... I did mention it once but his blank stare made me quickly move on.  That said, there is a select group of folks that need no explanation of "what in the world" I'm doing.... and that would be my fellow Food Bloggers.  And to get a nod from a fellow blogger a few months in was a really special thing.... but with this nod came a responsibility to CHOOSE among the many blogs I follow and in turn pass that nod along.... and so I took quite a while to compile this list of special blogs that I hope you will take a moment to check out.


First, THANK YOU Connie at Smitten Foodie for not only smiling upon me & my Blog but for your awesome blog, I hope everyone that happens upon this will pop by your blog to check it out...... so much yumminess therein.
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Wednesday, March 28, 2012

How to Make a House Smell Like A Home {Slow Braised Chicken & Vegetables}

I know I've talked about my man Tom before, Tom Colicchio that is ***fade to Angels singing*** well, this recipe was inspired by Think Like A Chef and any time I have a couple hours before dinner time to start cooking I love to make this. I've made a few changes to it to make the dark meat chicken WITH SKIN as healthy as it gets and it's still FAB. U. LOUS. It's an easy recipe too, about 20 minutes active prep before it goes in the oven and then you can hang out with your kids and watch some TV, go for a walk or yes.... write your blog while it makes itself grand in your oven.

Slow Braised Chicken With Vegetables
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Tuesday, March 27, 2012

The Quick Fix {Provençal Pork chops with Vegetable Saute}

Tuesday evening and just like most of you, the Webbs are going every which way.... and somewhere in there it's really important to me that we converge at the dining room table, even if its briefly, for a meal... and I want it to be yummy AND healthy.... I won't make a big deal about the diet we are trying to be on but you MIGHT notice a FEW healthier posts.... but I won't completely leave the dark side, fret not.
So, these chops are a good healthy quick fix.

HERE'S WHAT YOU NEED:
for the chops:
4 boneless pork chops
1 tsp {just a drizzle} olive oil {I used garlic flavored}
2 cups diced tomatoes in juice {I used Pomi}
1/4 cup red wine
1/2 cup vegetable stock
2 tsp Herbes de Provence

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Monday, March 26, 2012

The Prodigal Spring Chicken {Baked Chicken Roulade with Asparagus & Spinach}


I'm fairly honest that I'm not always the healthiest cook.... but that said, I am a fresh ingredient girl and this Southern Living recipe is so SPRINGTIME it makes me want to sing.  And yes, it's delicious....  CHICKEN ROULADE with asparagus & spinach
  • WHAT YOU NEED:
  • for the roulades:
  • 4 boneless skinless  chicken breasts 
  • 1/4 tsp pepper
  • 1/4 tsp salt
  • 1/2 tsp granulated garlic
  • 2 cups baby spinach
  • 2 teaspoons olive oil
  • 12 fresh asparagus spears 
  • kitchen string or wooden picks
  • 1 tablespoon butter
  • 1 tablespoon olive oil 
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Sunday, March 25, 2012

The Limoncello Journey Pt II


I'm baaaaaaccccccccccck!

So, take 1 & 1/2 cups white sugar & 1 & 3/4 cups water and bring them to a boil, WITHOUT stirring let it boil for 10 minutes. Then remove from heat but leave in it's pot until cool {an hour or so}. Once cool stir vodka mixture into syrup; strain into a glass bottle and seal. DONE. Let mixture age for 2 weeks at room temperature....

See you Easter!




to see complete blog
CLICK HERE
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Drinking Already Ansel? {Orange Pomegranate Mimosa}



On my way to cook brunch I got sidetracked.... as David walked by he laughed "Drinking already Ansel?" Purely for blogging purposes.... I responded.  Anyhow, a simple morning cocktail....

The Mimosa but with a splash of POM
3 parts champagne, 1 part Orange Juice & 1 part POM.


GOOD MORNING!



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Do you Fondue? I do! {A Duo of Cheese Fondue Recipes}

I'm not certain about many things in life but I am certain I do not fondue enough!  It's such a great way to gather and enjoy your family and friends.  I remember Ruthie would break out her 1970's olive green enamel fondue pot and it was a party at the dinner table.... we just did oil and little pieces of beef but it was SO much fun.


Shortly after we were married, David bought me my first fondue pot and a cookbook to go with it, Fondue by Rick Rodgers, and I remember having our friends, Chris & Melissa, over and we would laugh as we read Rick's funny little descriptions and sliced and diced everything together and of course, drank plenty of wine.


Over the years I am sad to say that my pot has gotten very dusty and my fondue has been limited to The Melting Pot but I vow to change that.... and now that we've found our new fondue friends in Ormond, the Miltons, I hope to stay true to my word.


The Menu
Classic Swiss Three Cheese Fondue
Mexican Fondue with Chorizo
Lot's of bread, apples & veggies for dipping
Chicken, Shrimp & Porterhouse Steak with Mojo cooking style broth
Chocolate Fondue with cream puffs, pound cake, bananas and strawberries

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Friday, March 23, 2012

Fresh, Seasonal Ingredients, it's All You Need {Tilapia with Strawberry-Citrus Salsa}

“You don't have to cook fancy

or complicated masterpieces

- just good food from fresh ingredients.” 

Julia Child


My inner Julia has allowed me the ability to cook with whatever is handy and usually it includes some very fresh local ingredients.... this was a great, super-fast weeknight meal.... I served with asparagus & brown rice.  Even your fish hater will have a hard time not smiling at this one.

Tilapia with strawberry-citrus salsa 


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Thursday, March 22, 2012

My Boy the Baker {White Chocolate Coconut Pecan Banana Bread Recipe}

My Dylan has been my longest standing kitchen helper, he's a great chopper, mixer and beater licker.  He's told me he's going to grow up and be a chef or a roller coaster engineer.... I'm torn as a Mama as to which I'd prefer but in the meanwhile I do enjoy when he joins me to cook.

That said, I'm keeping my intro on this short..... David said "this is the BEST Banana Bread he has EVER had." 
Just sayin'
White Chocolate Coconut Pecan Banana Bread
HERE'S WHAT YOU NEED:
4 Ripe Bananas
1/3 cup melted butter
3/4 cup sugar
1 egg
1 teaspoon Madagascar vanilla
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups of all-purpose flour
1/2 cup sweetened coconut
1/2 cup Ghiardelli White Chocolate Chips
1/4 cup chopped pecans

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Fine Dining at the Bar {Forque at the Albuquerque Hyatt}

I've stayed at the Albuquerque Hyatt many times over the years and they've always had a good menu in their old restaurant/bar, McGrath's, but their transition to Forque has definitely kicked it up a notch. Since I was alone waiting for my friend, Amy, I decided to wait at the bar and it had a great atmosphere, busy but not crazy. Service was attentive, friendly and downright funny! And MOST importantly the food and drinks were phenominal.....
I started with a dirty Martini... which I enjoyed with the seared Ahi with pickled cucumbers and red onions over a smear of chimayo remoulade with fresh cilantro, it was outrageous,  I could've eaten a couple of those and called it a day but I'm glad we stuck around and tried their Chili marinated Shrimp Flat bread with Pesto Basil & Oaxaca Cheese which I enjoyed with a lovely 2009 Pascual Toso Malbec.  It was A.  May.  Zing. While Amy and I were relishing our appetizers our new friend, Photographer, Gil Potts, was enjoying {& let me photograph and sample} the Steak & Eggs served with Green Chili Tater Tots and Chipolte Ketchup... OMGoodness.  Literally.  We had no need for dessert but it sure sounded lovely. Great finer dining option in Albuquerque even at the bar :) Thank you MaryBeth, Haley & Vicki for a lovely evening!
Forque Kitchen and Bar (Hyatt Regency) on Urbanspoon
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Tuesday, March 20, 2012

Who doesn't love a good TV Dinner? {Salisbury Steak Recipe}


thanks www.brandland.com
I LOVE Salisbury Steak.  Of course I'm always visualizing the Salisbury steak of yesteryear that came with mashed potatoes and corn in my Swanson's TV Dinner.  Those things were special when I was growing up.  We only got to have them when my Mom & Dad were going out... and I do miss them.  Periodically I will attempt to recreate them.  They always turn out like Meatloaf or Burgers.   Discussing this conundrum with MaryAnn amongst our Daily Minutia she bragged that SHE had the technique for the "Best Ever Salisbury Steaks," I was VERY excited and next thing you know I had her signed up to write a guest blog.... 


Back ground:  MaryAnn is my BFF, we met at the lunch table in 8th grade [maybe 9th] and no matter how many miles have been between us over the years we've remained inseparable. Everyone should have a BFF like her.
I love MaryAnn.  I love MaryAnn ALMOST as much as I love Salisbury Steak. 
My BFF a/k/a maker of the
BEST EVER SALISBURY STEAK
And that's A LOT.  
So, as promised she wrote a blog and I was saving this for a day when I was way too weary to write my own blog.  Today is THAT day.
Enough introduction..... here's my BFFs Blog....

BEST EVER SALISBURY STEAK RECIPE 
I usually make a lot of this, because it freezes really well, and is great as leftovers… tonight I used 6 pounds of ground meat!  Here are the basic ingredients for 1 pound of meat.
1 pound ground beef
1/3 cup dry bread crumbs
Parsley
Salt
Pepper
1 egg
1 large thinly sliced onion (I use Videlia or any sweet onion)
1 can of sliced mushrooms
1 box College Inn Beef broth

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Monday, March 19, 2012

Lazy Sunday With Friends {Shrimp & Clam Fest Menu}

I love a great Sunday and yesterday was definitely a GREAT Sunday.
Had an awesome morning at the beach with my little ones {I guess 10 and almost 14 isn't so little anymore} and as I relaxed I was mulling what to serve for dinner, some of my oldest friends coming so definitely no pressure to be overly fancy but there still needed to be plenty of good food to eat.... inspired by the ocean I decided I would stop at Hull's seafood and pick up some local seafood and that I would try my hand at one of David's favorites.... the Hush Puppy.  



The Menu
Steamed Clams
Peel & Eat Shrimp
Caesar Salad {my way}
Hush Puppies 
Melted Butter & Cocktail Sauce
Strawberry Shortcake
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Saturday, March 17, 2012

Ginsanity Chapter V??? I've lost count {Strawberry Basil Chill}

Don't worry, I'm not just baking muffins over here.... I'm very aware it's Saturday night.  In fact I'm stepping away and enjoying my new creation once I shoot this off.... This is an awesome drink, the basil gives it an earthy feel and it's crisp and really fresh.  LOVE IT.  I did plan ahead A BIT.... before I cooked dinner and made my muffins I muddled my basil, strawberries and simple syrup and let them "steep" for an hour or two... nice but not required.

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When Life Gives You Lemons AND Strawberries {Strawberry Lemonade Muffins}

Strawberry Lemonade Muffins
Did I mention I bought a flat of strawberries today?  I've been obsessed with getting some and now I'm a fool trying to use them.... I have 2 pints dehydrating {report on that experiment to follow} and I found this great Southern Living Recipe that uses both my overabundant strawberries AND my previously zested lemons.... win win.




HERE'S WHAT YOU NEED:
  • 1 1/4 cups sugar, divided 
  • (8-oz.) container sour cream 
  • 1/4 cup buttermilk
  • 1/2 cup butter, melted 
  • 1 tablespoon lemon zest 
  • 1/4 cup fresh lemon juice 
  • large eggs, lightly beaten 
  • 1 pint diced fresh strawberries 

HERE'S WHAT YOU DO:

  1. 1. Preheat oven to 400°. Combine flour and 1 cup sugar in a large bowl; make a well in center of mixture.
  2. 2. Stir together sour cream and next 5 ingredients; add to flour mixture, stirring just until dry ingredients are moistened. Gently fold strawberries into batter. Spoon batter into lightly greased 12-cup muffin pans {I used liners}. Sprinkle remaining 1/4 cup sugar over batter.
  3. 3. Bake at 400° for 16 to 18 minutes or until golden brown and a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 1 minute; remove from pans to wire rack, and cool 10 minutes.
Good stuff.

p.s. Mine are pink because I had some red sugar I decided to use up
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Happy St. Patrick's Day {Irish Coffee Recipe}


“Only Irish coffee provides in a single glass 
all four essential food groups: alcohol, caffeine, sugar and fat.” 

― Alex Levin

What more of an intro could I offer to top this?


WHAT YOU NEED:
1 & 1/2 oz. Irish whiskey
1 tsp. brown sugar
6 oz. hot coffee
1 oz. heavy cream whipped slightly {I used my Magic Bullet!}

WHAT YOU DO:
Combine whiskey, sugar and coffee in a mug and stir to dissolve. Float cold cream gently on top and sprinkle with a wee bit of the brown sugar.  Say the following....
May the road rise up to meet you.

May the wind always be at your back.

May the sun shine warm upon your face,

and rains fall soft upon your fields.
And until we meet again,

May God hold you in the palm of His hand. 

...and raise the glass to your lips. 
Happy St. Patrick's Day! 








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Thursday, March 15, 2012

You knew this was coming..... {Elderflower Mojito}

Elderflower Mojito
I'm not going to lie, I've been thinking of this since I bought my St~Germain.  I just needed mint.... and apparently someone to get it for me.  Well, it all came together today.  Thanks Barbie for the mint and the Fluff for Kyra.  All is well.  Wish you coulda stayed for a maiden Mojito.... you'll have to come back.
So, here's what you need
1 1/2 oz. white rum {I used Bacardi}
1 oz St~Germain
1 oz Simple Syrup
8 mint leaves
4 lemon slices halved

Muddle to perfection
fill appropriate glass with ice
top with 2 oz club soda and.... you know, AHHHH

p.s. 
I've finally remembered to put an order in with Farmer PopPop to grow mint.... I mean my mint bill annually is akin to a utility bill, we need to grow it  

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Learn Something New Every Day {Quinoa Primavera Recipe}

Quinoa a/k/a KEEN~wa Primavera
I think it's your best friend's job to teach you things privately, if you decide to subject yourself to public ridicule AFTER then that's your choice.  That said, perhaps I should be upset that not FIVE minutes after my most recent "lesson" I called her house and her 16 year old answered the phone mocking me.  I mean she must hae been telling the story BEFORE she shut the front door!  Just wrong. 


So, what did I learn today?  Well, first I learned that Quin-O-A is really Keen-wa.  um, ya.  A little embarrassing {I NOW see that little phonetic thing on the bag}.  Then, I learned how to cook it, not so embarrassing :)


Funny thing is last few trips to the store I've apparently had the same thought when in the Quinoa section.... "I think I'll try that!" and I then buy it and bring it home and put it away and see that I already bought one, still unused.... so, with three bags of KEEN-wa in my cabinet it was time to try it or start selling it.  I poked around got some ideas and inspiration and this is what I ended up making.  I'll call it Quinoa Primavera.

HERE'S WHAT YOU NEED:
1 14 oz. bag Quinoa
5 cups water
-----
5 chicken breasts cut into strips
2 tsp kosher salt
1 bunch of asparagus, tough ends cut off & discarded
1 cup frozen corn {or two ears fresh if you have it}
1/2 onion, diced
1 TBSP olive oil
4-5 sprigs of tarragon {leaves only}
-----
2 cups chicken stock
1 cup frozen peas
1 TBSP minced garlic

NOTE:  I always make a lot so cutting this in half is for 4, 
I thought it would make a good snack/lunch 
so I made the whole bag and had a fair amount left over.

Start the Quinoa & water in a medium sauce pan on high until it reaches a boil then reduce to low and simmer for 10-15 minutes until Quinoa is tender and water is absorbed.  Set aside.


In large saute pan, heat oil then saute chicken over medium high heat until exterior no longer pink {approximately 5 minutes}.  Add salt, asparagus, corn & onion and continue saute for 8 minutes on medium {I covered for part of the time}.


While vegetables sauteing, puree the peas, stock & garlic in your mini-processor {I used my Magic Bullet.... if you don't have one, you should consider, I LOVE it and use it for all sorts of things, grinding spices, chopping nuts, smoothies, etc.}.   I digress, Add the puree to the pan and mix well, although to cook for about a minute before folding in the Quinoa and mixing until well coated.


It was very good and I'm told...... shhhhhhh *healthy*

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Wednesday, March 14, 2012

When Life Gives You Lemons {The Limoncello Journey}


 This week lemons were on sale at Aldi's and so you know it, the Old Guy brought home a bag.  I thought to myself "what the heck to do with all those lemons?" After posting an S.O.S. it was suggested I make Limoncello.  I thought, hmmmmm that could be fun.  Then this morning, as though the stars were aligned, my Cousin Addie started posting recipes for Limoncello drinks on Pinterest because she has a bottle she "needs to get rid of".  So, in perusing them I found one with champagne that I think will be a fab addition to my Easter brunch.  Yes, this  is how my brain works, not unlike a game of dominoes.

  • And so, I'm gettin' busy as while there is a HUGE range of recipes out there they all agree on one thing.... it takes TIME.  I figure, my minimum is about 3 weeks {NEXT year I'll start this with the first day of Lent} and so today is the day.

I'm also going to do this post segmented in case any one wants to join in... oh come on 40 cents for a BAG of lemons at Aldi's!!!!

I digress, shocking I know.  Half the recipes I found called for grain alcohol & half vodka.... since I have no grain alcohol "hanging around" I'm going conservative and using Vodka {Stoli to be exact}, I'm also going small since this is my maiden voyage.... and only making a half batch.

HERE'S WHAT YOU NEED TODAY:
  • 5 lemons
  • 1/2 750ml vodka

HERE'S WHAT YOU DO:  Zest the lemons and place zest into a large glass bottle or jar. Pour in vodka. Cover loosely and let infuse for one week-ten days at room temperature.

NOTE:  all the sites I read said use a peeler not a zester & avoid the white pith to the extent possible.  I peeled "lightly."
See you NEXT Week, I'm going long so I won't be doing until Sunday

Be prepared with:  1 & 1/2 cups white sugar & 1 & 3/4 cups water.... it's going to be AWESOME!


**************to be continued

I'm baaaaaaccccccccccck!


So, take 1 & 1/2 cups white sugar & 1 & 3/4 cups water and bring them to a boil, WITHOUT stirring let it boil for 10 minutes.  Then remove from heat but leave in it's pot until cool {an hour or so}.  Once cool stir vodka mixture into syrup; strain into a glass bottle and seal.  DONE.  Let mixture age for 2 weeks at room temperature....

See you Easter!
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Tuesday, March 13, 2012

My BFF's BSP {Shepherd's Pie Recipe}


Shepherd's Pie a la MaryAnn
There are days when you just need that comfort food, nothin' fancy, nothin' particularly healthy just plain old yummy.  Today is one of those days.  Not to digress but every article I read about blogging says YUMMY is a huge No-No and to lose it from your vocabulary IMMEDIATELY.  But I cannot stop.  So, I guess I'm destined to fail.... but I'll go down in a burst of yumminess,  that I can assure you.  


Back to business, My BFF shared her BSP {Best Shepherd's Pie} with me..... and it was so flippin' yummy, I'm sharing it with you.  I'm hoping if we suck up sufficiently that NEXT she'll share her Chocolate Cake recipe, but in the meanwhile....


BEST SHEPHERD'S PIE
HERE'S WHAT YOU NEED:
for the top
· 2 pounds potatoes, such as russet, peeled and cubed
· 2 tablespoons butter
· 1 large egg yolk
· 1/2 cup cream, for a lighter version or as I like to say.... to miss the                 whole point of comfort food.... substitute vegetable or chicken broth
· Salt and ground black pepper
for the bottom· 2 pounds ground beef or ground turkey
· 3-4 carrots, peeled and chopped {I cheated and used the pre-cut crinkle ones}
The "Best" says Mar
· 1 onion, chopped finely
· 4 tablespoons butter
· 4 tablespoons all-purpose flour
· 2 cup beef stock 
· 2 TBSP Worcestershire
· 1/2 38. oz. can Hanover brand but green beans {MaryAnn says they are THE BEST and I most concede they are quite yum and better than that they were a buck less than DelMonte}
· 1 teaspoon each kosher salt & pepper
· 2 tablespoons chopped fresh parsley leaves


HERE'S WHAT YOU DO:
for the top

  • Boil potatoes in salted water until tender, about 12 minutes. 
  • Drain potatoes and pour them into a bowl with the butter. 
  • Combine egg yolk and cream. 
  • Add the cream mixture into potatoes and mash until potatoes are almost smooth. {I do this all in my Kitchen Aid rather than mash}

for the bottom
  • While potatoes boil, preheat a large skillet over medium high heat. Add beef or turkey. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes.  
  • Add chopped carrot and onion to the meat. Cook veggies with meat 8-10 minutes, stirring frequently. 
  • In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in green beans.
  • Preheat broiler to low. 
  • Fill a rectangular casserole or 9 x 13 with meat and vegetable mixture 
  • {I used a throwaway tin pan because I wanted to be done with dishes}; Spoon potatoes over meat evenly. 
  • Broil 6 to 8 inches from the heat until potatoes are evenly browned {about 5-7 minutes}. 
  • Top casserole dish with chopped parsley and serve. 
    one "complete", one half way there
    waiting on the potatoes




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Monday, March 12, 2012

Ginsanity Chapter IV ...will the madness never end? {Indian Summer Recipe}

So, we hit David's Club at the Omni last weekend where I had my first exposure to St~Germain and it was in combo with.... yup, GIN.  And as much as I enjoy this in a fancy glass, it WILL be fabulous in a plastic cup poolside this summer as well....


WHAT YOU NEED:
1 part Gin
1 Part St~Germain
2 Parts Limeaid
LOTS of ice


{multiply as needed to fill your red solo cup}





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Shhhhh, it's a secret recipe {Oven Pork Ribs Recipe}

These ribs are definitely one of my old standbys... I don't even know where the original recipe came from I've been making them so long but they have never let me down.... not once.




WHAT YOU'LL NEED:
  • 4 lbs pork loin back ribs
  • 3/4 cup light brown sugar
  • 1 tablespoon kosher salt
  • 1 tablespoon paprika
  • 1 tablespoon granulated garlic 

WHAT YOU DO:
  • Preheat oven to 300 degrees f.
  • Mix together the sugar and spices to make the rub.
  • Apply rub to ribs on all sides
Lay ribs on two layers of foil, membrane side up and meaty side down.
Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.
Place on baking sheet and bake for 2 1/2 hours.
  • Remove from oven, they are ready to go when you are, leave foil sealed until serving. 
  • No other sauce needed in my family's opinion.

OMG. BEST. RIBS. EVER.

p.s. Sometimes I will make an extra rack or two and use the leftovers for a risotto later in the week. If you decide to do that de bone the ribs the first night and store in an airtight container in the liquid that will be in the foil to keep the meat moist and yummy until you use.



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