Tuesday, November 30, 2010

tacos tacos tacos

tacos are the big rage lately...people just cant seem to get enough of them. foodies are obsessed with where to find the best tacos. and i have the answer---its not fuzzys, its not rusty taco, and its not torchys..the two runner ups are fuel city tacos and the taco joint, but the best tacos in Dallas are at The Green Spot on N. Buckner. the Green Spot is making some seriously delicious tacos!!! their tacos are made on the spot and made from naturally wholesome and fresh ingredients..i have gone back for more and more and cannot seem to get enough of these tacos. each taco is easily distinguishable from the others with different ingredients and sauces to bring out the diff flavors in the meats. the pork shoulder tacos have a chipotle cream sauce and crispy potatoes while the mahi mahi tacos are served with tomatoes and a jalepeno cream sauce...the roemesco sauce on the shrimp tacos is mmm mmm mmm amazing! get your booty to the green spot and get yourself a taco ASAP!!!!

Monday, November 29, 2010

Sia - Soon We'll Be Found

ammmazing video by Sia.... love the sign language and all the things she does with hands!

munch munchhhhh

decided to not blog for a few days over Thanksgiving...ooooops!!! here is a great munchie monday recipe- hot and spicy chex mix!!! mmmmm mmmmm gooood!!! 

Hot N Spicy Chex Mix

1 1/4 lbs. of Imperial Oleo (melted) 
1/3 cup of Worcestershire 
2 tsps. garlic salt
1 tsp onion salt
3 tbs. chili powder
1 large box of Crispix cereal 
1 large box of Life cereal 
1 large box of Rice Chexs cereal 
1 large box of Corn Chexs cereal 
4 cups of pecan halves
1 large bag of pretzel sticks 

1. In two large disposable metal roasted pans, layer the cereal, pecans, and pretzels. 
2. Melt the Oleo and stir in the Worcestershire, garlic salt, onion salt, and chili powder. 
3. Pour butter mixture over the top of each pan. 
4. Bake on 350 degrees for 1 1/1 hours stirring every 25 minutes. Cover with foil if it gets too brown on top. 

You can add as much chili powder as you wish! Also red pepper flakes add some extra heat! You can never seem to make enough of it because everyone keeps on snacking! 

Monday, November 22, 2010


seasoned and SAVORY oyster crackers.....you cant stop eating them! great with soups or just by themselves as a munchie!

Seasoned Oyster Crackers

2 12 oz. bags of oyster crackers (gotta get Nabisco)
2 packets of Hidden Valley Ranch Dressing (not the dip)
1 1/2 cups of Conola Oil
1/4 cup of red pepper flakes

Get 1 gallon sized zip-loc-nag, pour 1 packet of the dressing into the bag, 1/2 cup of oil, and 1/2 of the red pepper flakes into the bag. Shake. Then pour the rest of the ingredients into the bag. Shake and leave in bag for ten minutes (rotating every few minutes). Then serve in a bowl...


Mouna Bowaaa

live at red rocks- 7/24/10...get it cheese! such a great show!!!...remember the guys flying over the top

Friday, November 19, 2010

BoomBOX...live at the Fox in Boulder

"head change" at the Fox in Boulder...... makes me miss Boulder!!!

french toast in a flash

in perfect timing for the weekend....great to make after a long night out. serve with a large glass of OJ and you should be ready to start the day. hangover free!!! 

French Toast

4 eggs
2/3 cups of milk 
2 teaspoons of cinnamon 
8 slices of bread... better if a little bit stale 
maple syrup 

1. Beat eggs, milk, and cinnamon together. Whisk until well blended. Pour into a shallow bowl. 
2. Dip each slice of bread into the egg mixture. Allow the bread to soak up the mixture. Melt some butter or vegetable oil over a large skillet on medium high heat. Add the bread onto the skillet and fry until brown on both sides. 
3. Serve hot with butter and syrup. 

Thursday, November 18, 2010


starting on monday I will be sharing a new "munchie" recipe with you and will keep it up every monday... everything from snacks to dips to apps so get ready for MUNCHIE MONDAY!!!

check out SERIOUS EATS: http://www.seriouseats.com.... great site with good recipe ideas, kitchen techniques, and amazing pictures that will make you starving!!!! they are based in NY but write a lot of reviews for restaurants in other cities. CHECK IT OUT!!! YOU HAVE TO

happy thursday...everything will be just fine

Eric Clapton & J.J. Cale- Don't Cry Sister

who is this for anyway??

so who is going to read this blog, asked my somewhat protective dad. well..... of course mom will read it and she will send it to her friends and they will read it, thinking oh she has grown up so much. blah blah blah. my sisters will read it and some of their friends might read it once or twice when they don't have anything better to do then sit on the computer for hours at a time going from one site to the next. and then a few people might just happen to stumble upon my blog....well to those of you who do not know me -- JAM ON! I spend hours on my computer each day searching for recipes that I want to try...I look at blog after blog deciding which I like best and why I like it. Then when I am not looking at food, I aimlessly start scrolling through music blogs, clicking download when I feel necessary.....there are thousands of blogs out there that let you download music for free. each day the blogger chooses a song or songs that they are listening to right now and takes the time to find the free download, making it easy and available for you on their site...i will share these sites with you, but I will also share the songs that I am listening to right now via the youTube videos.
Try the recipes....listen to the music because I guarantee you will find something you like!!!!

Wednesday, November 17, 2010

Sippin' on a TALL Boy

see you in denver for new years.......up all night!

make your own hummmus

more flavors to come, but here is the basic......

Plain Jane Hummus 

1 can chick peas/ garbanzo beans
2 tablespoons of olive oil
1/4 cup of lemon juice (FRESHHHH)
1/4 cup of tahini (sesame paste...they have it, just ask)
1 clove of garlic
1/2 teaspoon of salt
1/8 teaspoon of cumin
1/4 cup-1/2 cup of water

1. Drain the chickpeas. Combine all of the ingredients except for the water in a food processor or blender. Starting with 1/4 cup of water, puree the ingredients and add more water as needed to keep the contents of the blender blending smoooooothly. The hummus is done when it is smooth and looks slightly whipped.

what im making for Thanksgiving

in case you may ask.... these are the recipes I will be making for Thanksgiving

Cheddar and Jalepeno Stuffing.... (can you tell I like spicy???...who doesn't?)

compliments of Real Simple

6 tablespoons unsalted butter, plus more for the baking dish
1 large loaf of Italian bread cut into 3/4-inch pieces
2 medium onions, chopped
4 celery stalks, thinly sliced
2 jalepeno peppers, chopped (seeds removed if you want less heat....WIMP)
kosher salt and black pepper
1/2 cup lager beer...go ahead, drink the rest
1 1/2 cups of low sodium chicken broth
2 large eggs, beaten
2 cups sharp cheddar cheese, grated
6 scallions, sliced

1. Heat over to 375 degress. Butter a 9-by-13-inch backing dish. Divide the bread between 2 rimmed baking sheets and bake until cry and crisp...about 10-12 minutes.
2. Meanwhile, melt the butter in a large skillet over medium heat. Add the onions, celery, jalepenos, 1 teaspoon of salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until very tender and beginning to brown. Add the beer and cook until evaporated (2-4 minutes). Transfer to a large bowl and let cool for 10 minutes.
3. Add the bread, broth, eggs, cheddar, scallions, and 1/2 teaspoon of salt to the vegetables and toss to combine. Transfer to the prepared baking dish. Cover with buttered foil and bake for 20 minutes. Uncover and bake until browned for 20-30 minutes longer.

Corn Flake Mashed Potatoes

9 medium sized potatoes 
1/2 cup and 2 tablespoons of melted butter
2 cans of condensed cream of mushroom or cream of chicken soup 
1 1/2 cups of grated cheddar cheese
2 cups of crushed Corn Flakes
2 cups of sour cream
1/2 of a finely diced onion 

1. Peel and boil the potatoes until tender. 
2. In a bowl, combine soup cans, 1/2 cup of the melted butter, sour cream, onions, and cheese. 
3. Grate the potatoes and stir into the bowl. 
4. Pour mixture into a greased 9" x 13" pan. Season with salt and pepper to taste.
5. Combine corn flakes with 2 tablespoons melted butter and sprinkle over the pan.
6. Bake at 350 degrees for 30-40 minutes (until nice and BUBBLY)

Edward Sharpe is one weird dudeeee

Edward Sharpe and The Magnetic Zeros "Home" Live (Abbot Kinney Festival)

POGO Upular

Dj Shadow - Organ Donor @ In Tune & On Time Live

cranberry pomegranate salsa

serve as an appetizer...perfect for Thanksgiving

Cranberry Pomegranate Salsa

1 12 oz bag of fresh cranberries
Seeds from one pomegranate
1 bunch of chopped cilantro
1 bunch of green onions, thinly sliced
1 fresh jalepeno, diced
2 limes, juiced
3/4 cup white sugar
1 pinch of salt

Drain cranberries and remove seeds from the pomegranate. Chop cilantro. Dice the onion and jalepeno. Combing in a bowl and juice the lime. Sprinkle with white sugar and salt to taste. Let marinate for 2-4 hours before serving. Serve with chips.

HINT: an easy way to remove pomegranate seeds: fill sink with cold water, cut the pomegranate in half and tear apart with hands while scraping the seeds into the water. The white part floats to the top, leaving the seeds at the bottom.

Javier Dunn- Miike Snow COVER

javier dunn covers miike snow...
to download visit: http://javierdunn.com/sounds.php

fish sandwiches with jalapeno slaww

Recipe that I found in Food Network magazine....serve this to any guy and watch him drooooooool! 

Fish Sandwiches with Jalepeno Slaw
Serves 4

1 cup milk 
kosher salt and ground pepper
4 5-6-ounce tilapia fillets
1 cup cornmeal
2 scallions, thinly sliced 
1/4 cup mayonaise 
2 tablespoons whole-grain mustard 
2 tablespoons chopped pickled jalepenos and 1 tablespoon of juice from the jar 
vegetable oil for frying 
3 cups thinly sliced iceberg lettuce 
4 soft hoagie rolls, split and toasted 

1. Put the milk in a medium bowl and season with salt and pepper. Add the fish and set aside to soak in until ready to fry. Put the cornmeal in a baking dish and add 1/2 teaspoon each of salt and pepper. 
2. Combine the scallions, mayonnaise, mustard, jalepenos, and juice in a bowl. Heat about two inches of vegetable oil in a large pot over medium heat. Remove two filets from the milk and dredge in cornmeal to coat. Carefully lower into the oil and fry until golden brown and just cooked through. Transfer to a paper towel-lined plate and season with salt. Repeat with the remaining filets. 
3. Toss the lettuce with the dressing and season with salt, pepper, and more jalepeno juice. Divide the fish and slaw among the rolls. 

Feeling Phishy

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