Wednesday, August 20, 2008
Monday, August 4, 2008
I'm gonna have to look for the recipe, because I can't find it. I think it was from Cooking Light.
Basically you dip the fish in crushed macadamia nuts and sear it on one side, then bake it at 350 for 30 min. I think it was marinated in something too. Then top it with a salsa of pineapple, lime juice, and cilantro. It was amazing.
Tuesday, July 29, 2008
This is a Cooking Light recipe. I can't get the web site to load, so I can't link to it for you. This is from my memory.
1/2 lb. of tomatillos (I used canned)
1/4 cup fresh cilantro
1/2 jalapeno (I used a whole)
1 clove garlic
Green onions (I used a shallot)
Salt & Pepper
1 banana pepper (not in the recipe, but I had a ripe one on my plant and wanted to use it.)
Toss all of that into a food processor and pulse until the consistency of your liking. You are supposed to grill the tomatillos first, then rough chop them and only process the other ingredients and toss, but b/c mine were canned, that wasn't an option. I just processesed the whole thing and it was great.
I used 20 shrimp, can't remember what the recipe called for, but next time I will use a lot more.
Put them on skewers and grill for two min on each side.
1 tblsp. hot sauce (I used Franks)
1 tblsp. chili powder
1/2 tblsp. cumin
1/2 tblsp. salt
2 tblsp. EVOO (I added this, it seemed like it needed more liquid and I felt that more hot sauce would become overwhelming. Coat the cooked shrimp in the hot sauce.
Layer the following:
Tortilla (I used 6-inch.)
Shredded slaw (I bought the bag of shredded broccoli/cauliflower/carrots/cabbage)
A little quessadilla cheese
Thursday, July 24, 2008
I found the original recipe here, it's a great cooking blog.
5 cloves raw garlic, chopped
8 cloves roasted garlic, chopped
1/2 small onion or 1 small shallot, chopped
3 tbsp olive oil
1 tbsp butter
1/4 cup dry white wine
5 cups chicken broth, warmed
1 cup arborio rice (I used orzo pasta)
1/2 cup shredded Parmesan cheese
A few pinches of dry or fresh parsley
Optional: 1 tsp white truffle oil (I omitted this)
For the roasted garlic. I wrap the entire head in foil and stick it in the oven at 300 for about 15 min. The cloves will be falling apart and you can just squeeze out the garlic.
Heat olive oil in a large pan over medium/medium-low heat; add 1/2 of the raw garlic. Toast the garlic being careful not to burn it. Remove it from the oil.Add the rest of the raw garlic and the onions to the oil. Saute for 2-3 minutes.
Add the butter and rice; stir for 1 minute.
Add the white wine and stir until it is absorbed.
Add the chicken broth 1 ladle-full at a time, letting it fully absorb before adding more. This takes a while, be sure to continue stirring or it will stick. Ryan tagged in a few times so I could work on the sandwiches.
Before the final ladle of broth, add the roasted garlic.
Add the cheese then parsley.
Top with the toasted garlic.
(This is for my friend Jene)
I saw this on an episode of 30-Minute Meals, but I'm recreating it from memory.
4 flour tortillas
2 tomatoes, sliced
2 fresh mozzarella balls, sliced
4 strips of bacon (I only put bacon in two of them)
Fresh basil to your liking
Salt & Pepper
Blister the tortill a frying pan, cover one half with all other ingredients.
Fold over, and flip to golden brown on both sides.
Next time I make these, I won't put the balsamic in the tortilla. It made them too juicy and the two tortillas that sat on the plate while we ate the others got a little soggy in spots. I would probably make a balsamic sauce instead.
Tuesday, July 22, 2008
For now, enjoy some pizza:
Quick and easy pizza, thrown together with things in your fridge.
Crust: Pillsbury Cressent roll dough.
Unroll and pinch all the seems together.
Bake at 375 until crust is lightly golden.
2 chopped jalapeno peppers
2 cloves garlic
3 tblsp olive oil
Salt & pepper
Combine in food processor until smooth-ish
Spread the sauce on the pre-cooked crust, top with cheese and veggies of your choice. I would have added feta if I had some.
Bake for another 5-7 min. or until cheese is melted.
And another. Blurry pic, but you get the idea--this one has meat.
Same crust on this one.
2-3 Laughing Cow light goat cheese spreads. I used onion. Spread that all over the crust.
Top with cheese, meat, and veggies of your choice.
Bake for another 5-7 min. or until cheese is melted.
Wednesday, June 4, 2008
Adapted from Cooking Light
8 oz. pasta
1 cup grape tomatoes
2 cups cheese, 1 3/4 cheddar, 1/4 mozzarella (that's what I had)
Salt & Pepper
Red pepper flake to your liking (I used a lot)
1/2 cup milk
Cook the pasta.
Cut the tomatoes in half and bake at 375 for about 10 min.
When pasta is cooked and drained, stir in cheese, egg, salt & pepper, red pepper flake, and milk.
Mix in the tomatoes
Giada's Lentil Salad
1 cup lentils cooked according to package
Sliced grape tomatoes
Sliced grapes (And I'm so mad b/c I forgot these until I started typing this blog!!!)
Chopped bell pepper
Giada'swas lemon juice, EVOO, and white vinegar
Mine was this:
Toss and top with dressing.
Friday, May 30, 2008
Potato, zucchini, and chicken enchiladas--Yum.
1 chicken breast diced and cooked in chipotle seasoning
2 potatoes diced, boiled for 3 min, then sauteed in a little bit of green enchilada sauce
2 small zucchini diced, sauteed in a little bit of green enchilada sauce
In the tortilla:
chicken (I made some w/o chicken for me)
Roll them up and top with green sauce and more cheese.
Wednesday, May 28, 2008
I got these for the more casual pair. I'm not sure if I love them. I'm wearing them around the house for now.
And I got these for the more dressy pair. I didn't want anything black, but since they have the open toe and they sort of meshy material, I decided they would work for summer. These are so comfy.
This blog has really gone beyond treats and travel, huh? I've now included green issues, ikea shopping, and shoes. I need to think of a new name.Oh, check out these cool new candle chandelier styles. I love them.
I really like it and it's going to match the living room so well. The greens in the ikea web pic are a little off, the lighter one is almost the color of the walls in the living room.
I'm quite happy with it. It's about 2 and a half feet deep give or take. I kept the dirt that I dug out and put in the woods next to my hole. The employee at the garden center that i went to for instruction indicated that after I throw in compost a few times, that I should shovel in a little dirt to cover it. Then to stir or turn it every few days. He also showed me this stuff called organic bio-excellerator. He said that if it's not decomposing fast enough for my use or if my hole is getting too full, to put in some of that and it will decompose super fast. I didn't buy it though, I figure I'll go back later if I need it.
So far, I've put in: all of our fruit and veggie scraps (if they are large, I cut them up a bit), egg shells, and coffee grounds and filter. It's been about two weeks, and I can already see the difference in our trash.
And now I just need to add a nice set of bright outdoor light fixtures to the back of the house, so that I can go back there anytime I want to. We have one out there, but it's small and doesn't do the job.
Tuesday, May 13, 2008
1 bag 90 second Uncle Ben's classic rice.
1 yellow squash
1 green pepper
1 yellow pepper
1/2 an english cucumber
2 cloves garlic
1/2 can pineapple w/ juice
1 tbsp EVOO
1 tbsp Thai peanut sauce
1 tbsp Curry power
Chop the veggies and stir-fry them in the EVOO and peanut sauce. Set aside. Heat shallot and garlic in pan, add pineapple and juice, boil. Add curry powder and boil, add veggies back in and boil, then simmer for ten min.
Spread rice in a serving dish and top with veggies.
It was really good, but I'd add more curry powder next time or maybe a jalapeno. I might also add some nuts of some sort and I would use a red pepper for color. I used green and yellow b/c that was what I had, so it annoyed me that everything was so green and yellow in it.
Look at all that cilantro. It's easily twice the size of when I bought the starter plant. And if that wasn't enough proof that I can keep a plant alive, I clipped (and used--yum) about ten stems from it two days before I took this pic and it's back to the same size.
And my cute little baby strawberries. There are four, I think.
Buds on my jalapenos.
Friday, May 9, 2008
For now, I'll just say that my mom's 50th bday party went really well, everyone loved the food. Unfortunately, I did not get any pictures before people got after it. Sorry. The cake was made by one of my BFFs, Angi, it was fabulous. You can see it here at How Sweet it is, Angi's cake and candy blog. Check it, she rocks.
Monday, April 21, 2008
Fresh lime juice
Marinate the fish in that for as long as you have. Place the fish on a baking sheet, then mix the marinate with panko breadcrumbs and spread on top of the filets. Oh, I used tilapia. Bake at 450 for about 15 minutes. Then flake the fish apart with a fork to make it bite-sized for the tacos.
2 parts plain fat free yogurt
1 part fat free mayo
1 can corn, drained
1/2 an onion, diced
Fresh lime juice
Then I topped them off with some chuncks of avocado and served with Mexican rice.
Here is my cute little deck-garden.
Friday, April 18, 2008
Here she is, b/c I know you were just dying to see her.
Saute the following in EVOO
1 zucchini, sliced
1 yellow squash, sliced
1/2 an onion, chopped
2 cloves garlic, chopped
Two handfulls of chopped mushrooms
Red, yellow, & green pepper, chopped
Or whatever veggies you have.
Toss those in a big bowl once they are cooked to your liking. Boil pasta, drain and toss in bowl w/ veggies.
1 cup chicken or veggie stock. I made chicken out of water and bouillon cubes.
3/4 cup heavy cream
1/4/ cup milk
1/2 cup parm cheese
1/2 cup mozzerella cheese
1/4 cup asiago cheese
Dump the sauce over the pasta and veggies and mix. I topped it with more parm cheese.
Let's take a closer look, shall we?
Wednesday, April 16, 2008
I never got a really great picture. I served it with scalloped potatoes and assparagus.
Eggplant, peeled and diced
Sundried tomatoes, chopped
1 clove garlic, chopped (I used 2)
Puff pastry (I used pie shells, one for each calzone, fill, then fold over into half-moons. Cut in half when done for four servings)
Saute the eggplant, tomatoes, shallot, and garlic together until just tender. Fill puff pastry with mixture and bake at 350 for about 15 min.
Sunday, April 13, 2008
3/4 stick of butter
1 tbsp olive oil
3 cloves garlic, chopped
1 small shallot, chopped
2 tbsp flour
2 cups whole milk
1 cup light cream
Cheese (amounts are approximates): 3/4 cup asiago, 1/2 cup mozzarella, 1/3 cup fontina I used asiago, mozzerella, and shredded parm.
Dash of nutmeg
1 pound rigatoni I used some pasta I had in the pantry that was similar
4 slices prosciutto, chopped Didn't use this
1 large head broccoli, chopped into florets
I added chopped sundried tomatoes
Boil water, cook pasta til still slightly firm, drain
Heat oven to 375; put broccoli in a baking dish and toss with just a touch of olive oil; roast for 6 minutes
In a large saute pan over medium heat, heat olive oil and butter.
Add garlic and shallots, saute for 2-3 minutes
Add flour slowly and whisk until you have a nice roux
Slowly add milk and cream, whisking the entire time
Bring to a simmer and then add cheeses. Whisk until creamy.
Add a dash of nutmeg
Pour the pasta into a baking dish. Add broccoli and sundried tomatoes. Add sauce and mix until all of the pasta is coated. Top with a few pinches of asiago cheese. Bake covered on 375 for 20 minutes; bake uncovered for 5 minutes or until hot and bubbly.
Monday, April 7, 2008
Baked tortellini (I never made this last week)
Cressent roll artchoke cheese braid w/ salad
Curry vegetable stir fry w/ chicken or maybe leftover fish for R.
What else? I don't know. I need to come up with one more thing. Maybe tomato tortellini soup.
I'll credit things when I blog about them.
Friday, April 4, 2008
Pineapple Blackbean enchiladas -- CHECK
Greek bread salad (w/chicken for Ryan) -- CHECK
Tortellini bake w/spinach, tomatoes, and garlic
Tomato soup w/ cheese enchiladas & tomatillo sauce
One eggplant, sliced length wise
Put the eggplant slices on a baking sheet and sprinkle with salt, let them sit for about 10 min. Drizzel them with EVOO and bake for about 5 min at 350. Lightly scramble the egg, mix with ricotta & mozzerella to your own liking. Then scoop cheese mix onto a slice of eggplant and roll it. Place in baking dish, tightly together so they don't unroll. Cover with tomato sauce and more mozzerella cheese. For sauce, I just blended a can of italian seasoned tomatoes, some basil, and some parm cheese. Bake for about 20 min. at 350.
1 pound of yukon gold potatoes (or Russett)
1/2 cup cream
salt & pepper
Cut the potatoes into thin slices. I held the potato with my PC onion holder. In a sauce pan cook the cream & spices on low heat. Put a layer of potatoes in the bottom of a baking dish, overlap them, pour in some of the cream mix, sprinkle with parm cheese, another layer of potatoes, cream mix, two pats of butter, parm cheese, then two more layers. Then top with rest of cream mix and parm cheese. (I added some mozz cheese to the top). Bake at 375 for 45 min. Then broil for 5 min. to brown the cheese.
For Ryan's birthday, I love to find recipes that incorporate peanut butter and banana's. This year I found the best bundt cake ever. Plus it was nice because it gave me an excuse to use my cake stand that my MIL got me for christmas. I got the original recipe here http://deborahsw.blogspot.com/2007/06/hunk-hunk-elvis-cake.html I followed this one exactly, I didn't see anything worth changing.
For Peanut Butter Fluff frosting:
1 (1.5oz) package Jello sugar free/fat free instant Vanilla pudding mix
1/2 cup skim milk
1/2 cup creamy peanut butter
1 (12oz) container Cool Whip Light
1 (18.25oz) box Golden Vanilla flavor cake mix
1 1/3 cups bananas, mashed
1/3 cup creamy peanut butter
1/2 teaspoon vanilla extract
3/4 cup peanut butter chips
Thursday, April 3, 2008
We visited so many wineries. Some of our favorites were Kunde, Wellington, Nicholson Ranch, Homewood, and many more. We got to go on a tour of the wine caves at Kunde, which was awesome.
We also drove north on Pacific Highway 1 to Redwood City, that was absolutely beautiful.