Feliz National Margarita Day! {Ghettorita Recipe replay with bonus track: PIRATE'S PUNCH!}

Ghettorita or Pirates Punch?

To celebrate the day....
please enjoy

this recipe

for the Ghettorita....

 

respectfully

called the

Rustyrita

around these parts...

  

 

  

ALL you need is equal parts.....

 

• Tequila
• Limeaid [frozen]
• Sprite and
• beer....

[to make it extra easy.... use the large limeade as your measuring cup and then one can sprite and 1 bottle beer per limeade container]

Stir up a pitcher and serve in a Wine Glass, Mason Jar or old Campbell's Soup Can..... it's all good... OLE!

Now.... as promised your bonus track!

PREFER RUM?
PICTURE YOURSELF DRINKING PIRATE'S PUNCH
 [featured in the foreground of the Rustyrita picture above]
1 Large can frozen limeade
1 can Malibu coconut rum
1 Can Captain Morgan
Fill blender with ice
Blend then add 2 Corona
[or Landshark if you are me ;P]
 
All I can say is never mind OLE! say ARG!



 

The Japanese Chef in Me {Michael Chang's Miso Soup}

MISO SOUP

 One Year Ago:
We love Miso soup.
David has asked me for years to try making it.
I asked one of my Facebook friends, Michael Chang of The Chef In Me, if he had a good recipe and he was quick to provide.

Two weeks Ago.
We love Miso Soup.
I comb back through Michael's page until I find his note to me with recipe.
I comb Amazon.com for all my ingredients. I order.
They arrive.
I cook.

WE LOVE THIS MISO SOUP.
That's it.
So good.

Try it.

What you need:
1 gallon water
a piece of konbu (dry seaweed)
1 cup of miso
1 TBSP Hon-dashi (Japanese fish soup stock)
1 TBSP mirin (sweet rice wine)
1 tsp of sake.
1/4 cup wakame (salted dry seaweed)
tofu cubes (I used whole pkg = 1 lb?)
2-3 scallions chopped, green and white parts



MISO SOUP

WHAT YOU DO:
In large stock pot add 1 gallon water and a piece of konbu and bring it to broil. Once boiling add 1 cup of miso, use a whisk to dissolve.  Then add Hon-dashi, mirin and sake. Remove the Konbu.  Add wakame, tofu cubes and scallions and simmer for at least 30 minutes for tofu to absorb the flavors.

I then refrigerated and put 2 servings in crock pot each morning on low to enjoy for lunch..... YUM!

Did I mention WE LOVE MISO SOUP?
Well, we do.
And I make awesome Miso..... Thanks Michael for teaching me how <3

p.s. be sure and check out Michael's Page on Facebook

Be Mine {A Valentine's Day Menu}

So, IF I wasn't going out to Maravo for a FABULOUS, fun, romantic Valentine's Day meal for my Valentine's Day.....  

THIS is what I would make for Loverboy....




We would start with
Classic Swiss Three Cheese Fondue.....

then relax and recoup with a lovely salad with Winter Fruit with Baby Greens and Champagne Vinaigrette

and then of course it wouldn't be a special meal without the beloved Short Rib Risotto

 and then to stick a fork in us nothing

says L.O.V.E.

like a slice of

Red Velvet

Mile High Cake

with White Chocolate

 Butter Cream Icing

Bon Appetit and  
Happy Valentine's Day.... hope it's full of LOVE <3

or I could be full of shit..... there's a possibility that with 3 kids and my Dad living with us that if we stayed home it would just be another weeknight dinner.... YAY for going out!  All you couples pre/post/sans kid make this menu and SAVOR the moments :)

Happy Mardi Gras! {Jambalaya & King's Bread Recipes}

Tomorrow is Fat Tuesday, and of course, this being America, it will be followed by Even Fatter Wednesday, Obese Thursday and Fat-Ass Friday. --Jay Leno

Just popping by to remind you to get your

Jambalaya simmering and King Bread baking....

Jambalaya a la Grasshopper

King's Bread

 

 

 

 

 

Best meal last week! {Tilapia in Foil}

Tilapia in Foil

Have I mentioned we are dieting? I know, UGH.  But it hasn't been that bad.... just cleaning up our diet, getting off the couch, curbing my alcoholism :)  you know, the basics.  Someone asked if that was why I've not been blogging and it's really not.  I'm still making all sorts of yumminess over here..... but since I haven't really been sharing much of my journey I thought I'd start.  I'm not turning into a health blog but I figured I'd share my menu and favorite recipe from last week.



Chez Webb menu last week:

Sunday: Whole Wheat Lasagna Rolls

Monday Tilapia in Foil

Tuesday: Chicken Enciladas

Wednesday: Pad Thai Stir Fry

Thursday: Baked Chicken Divan from Eat Yourself Skinny

Friday: Thai Green Curry at Zen Bistro

Saturday: Homemade Chicken Noodle Soup

 

See? no deprivation over here and I am down 21 lbs since mid-October [34 if you count the 6 I gained back over the holidays and have now lost again LOL]!

 Anyhow, my favorite meal last week was the Tilapia.  It's not a big complicated recipe but more a technique that would work with just about any fillet and it was a huge hit.

WHAT YOU NEED:
Tilapia fillets [1 per person]
optional: 1/2 cup patagonian scallops
veggies: I used green beans, asparagus & carrots
1/2 teaspoon Herbs de Provence per fillet
1 TBSP butter per fillet
Kosher salt and freshly ground black peppercooking spray
foil

WHAT YOU DO:
Preheat the oven to 450 degrees F.

 Blanch your veggies for 3 minutes [the only veggie I did not blanch from my selection were the asparagus tops].

Lay out a large square of foil for each fillet;  lightly spray with cooking spray where the fillet will go.

 Lay each fillet out on its own piece of foil.

 

Sprinkle your herbs on the fillet.

 Add your veggies and set your butter on top [you could sub a drizzle of olive oil but I just really love butter!]

Lightly salt & pepper

Bring two sides of foil up and Fold over the fillet and roll up the edges to create a seal. I label mine with a Sharpie as I customize somewhat.... only David & I got scallops, Dylan extra carrots, etc.

Place on a baking sheet and bake for 15 to 20 minutes.

I serve the foil on the plate.... be careful as you open as the steam is HOT.

Bonus:  ZERO clean up. 

ENJOY!

Random Yumminess I captured during the week

Whole Wheat Lasagna Rolls
with ground chicken marinara
[I'll post recipe another day]

Baked Chicken Divan
from Eat Yourself Skinny