Merry Christmas!
Friday, December 23, 2011
Thursday, December 22, 2011
Thursday, December 15, 2011
Wednesday, December 14, 2011
Tuesday, November 29, 2011
Haricot Vert and Potato Salad
this salad is a perfect side. serving it with crusted tilapia tonight!
Haricot Vert and Potato Salad
Ingredients:
1 lb. Fingerling Potatoes
1 small box Grape Tomatoes
1 lb. fresh Haricot Vert Green Beans
1 small container Greek Yogurt
freshly squeezed lemon juice
salt and pepper to taste
1. Cut fingerling potatoes in half. Boil until tender. Drain and let cool.
2. Cut ends of haricot verts and boil until al dente. Drain and immediately chill in ice.
3. Cut tomatoes in half.
4. Mix potatoes, haricot verts, and tomatoes in a bowl with salt and pepper. Add lemon juice and greek yogurt until well dressed
Haricot Vert and Potato Salad
Ingredients:
1 lb. Fingerling Potatoes
1 small box Grape Tomatoes
1 lb. fresh Haricot Vert Green Beans
1 small container Greek Yogurt
freshly squeezed lemon juice
salt and pepper to taste
1. Cut fingerling potatoes in half. Boil until tender. Drain and let cool.
2. Cut ends of haricot verts and boil until al dente. Drain and immediately chill in ice.
3. Cut tomatoes in half.
4. Mix potatoes, haricot verts, and tomatoes in a bowl with salt and pepper. Add lemon juice and greek yogurt until well dressed
Monday, November 28, 2011
Roasted Shrimp with Spaghetti Squash
This is a perfect light and healthy dinner!
Roasted Shrimp and Spaghetti Squash
Serves 4
Ingredients:
1 medium spaghetti squash (halved lengthwise)
course salt and ground black pepper
1 pound shrimp, peeled and deveined (buy from Rex's)
1 tablespoon plus 1 teaspoon extra virgin olive oil
1 tablespoon fresh lemon juice
2 tablespoons fresh parsley, roughly chopped
1. Preheat oven to 375 degrees. Season squash with salt and pepper. Place cut side down on 9 by 13 inch baking dish. Add 3/4 cup of water and roast until tender about 45 minutes. Let cool.
2. On a rimmed baking sheet, toss shrimp with 1 teaspoon oil and season with salt and pepper. Roast until cooked through, about 8-10 minutes.
3. Scoops out seeds from squash and discard. With a fork, scrape the flesh on the squash into a large bowl. Add shrimps and cooking juices. Add 1 tablespoon olive oil and lemon juice. Toss to combine and season with salt and pepper. Top with parsley and serve with lemon wedges.
Roasted Shrimp and Spaghetti Squash
Serves 4
Ingredients:
1 medium spaghetti squash (halved lengthwise)
course salt and ground black pepper
1 pound shrimp, peeled and deveined (buy from Rex's)
1 tablespoon plus 1 teaspoon extra virgin olive oil
1 tablespoon fresh lemon juice
2 tablespoons fresh parsley, roughly chopped
1. Preheat oven to 375 degrees. Season squash with salt and pepper. Place cut side down on 9 by 13 inch baking dish. Add 3/4 cup of water and roast until tender about 45 minutes. Let cool.
2. On a rimmed baking sheet, toss shrimp with 1 teaspoon oil and season with salt and pepper. Roast until cooked through, about 8-10 minutes.
3. Scoops out seeds from squash and discard. With a fork, scrape the flesh on the squash into a large bowl. Add shrimps and cooking juices. Add 1 tablespoon olive oil and lemon juice. Toss to combine and season with salt and pepper. Top with parsley and serve with lemon wedges.
Good Friend Beer Garden and Burger House
Have to try this place out. Great patio, burgers, and craft beer...what could be better!! YUMMY!
Hypnotic Donuts
http://www.pegasusnews.com/news/2011/nov/01/hypnotic-donuts-open-its-own-storefront/
YES!!! Hypnotic Donuts to open in January 2012 at 9007 Garland Road.
YES!!! Hypnotic Donuts to open in January 2012 at 9007 Garland Road.
Monday, November 14, 2011
Union Bear
Union Bear to open in old Social House spot in West Village...will open sometime in November by Matt Spillers of Eno's Pizza Tavern and Oddfellows. As a "nano-brewery", The Union Bear will be a small neighborhood brewery where anyone can come in and make their own batch of beer for gifts, etc.
Sunday, November 13, 2011
Thursday, October 27, 2011
Wednesday, October 19, 2011
Monday, October 17, 2011
Friday, October 14, 2011
Tuesday, October 11, 2011
Thursday, October 6, 2011
Friday, September 30, 2011
Mini Pancakes
these are perfect to serve for a brunch as appetizers or as part of the main meal. so cute!
Mini Pancakes
Ingredients:
Pancake Mix
Toothpicks
Blueberries
Maple Syrup
Powdered Sugar
1. Follow directions on pancake mix. Can use store bought pancake mix or make your own. Make mini pancakes using a melon baller.
2. Assemble three pancakes on top of each other with blueberry on top and stick with toothpick. Assemble all pancakes.
3. Drizzle with hot maple syrup.
4. Sprinkle with powdered sugar.
5. Serve as an appetizer or as part of main course.
Mini Pancakes
Ingredients:
Pancake Mix
Toothpicks
Blueberries
Maple Syrup
Powdered Sugar
1. Follow directions on pancake mix. Can use store bought pancake mix or make your own. Make mini pancakes using a melon baller.
2. Assemble three pancakes on top of each other with blueberry on top and stick with toothpick. Assemble all pancakes.
3. Drizzle with hot maple syrup.
4. Sprinkle with powdered sugar.
5. Serve as an appetizer or as part of main course.
Tuesday, September 27, 2011
Thursday, September 22, 2011
Wednesday, September 21, 2011
Chicken Posole Soup
serve with rolled up tortillas and wedges of lime!
Chicken Posole Soup
Ingredients:
5 cups water
4 boneless skinless chicken breasts
2 cans white hominy, rinsed and drained
2 cans stewed tomatoes
4 teaspoons dried oregano
1 jalepeno chile, seeded and minced
dash of hot pepper sauce
1 1/2 cups shredded lettuce
3/4 cups sliced radishes
3/4 cup sliced green onion
1 1/2 cups grated monterey jack cheese
1. Bring 5 cups of water to a boil in a large sauce pan. Add chicken. Cover and simmer until cooked through, about 15 minutes.
2. Using tongs, transfer chicken to a plate. Reserve broth. Shred chicken. Set aside.
3. Add hominy, tomatoes, oregano, jalepeno, and hot pepper sauce to cooking liquid.
4. Bring to a boil. Reduce heat and simmer until slightly thickened. About one hour. Stir in shredded chicken. Season with salt and pepper.
5. Divide shredded lettuce, radishes, and green onions among bowl. Ladle posole into each bowl and top with shredded cheese
6. Serve with rolled up flour tortilla and lime wedge.
Chicken Posole Soup
Ingredients:
5 cups water
4 boneless skinless chicken breasts
2 cans white hominy, rinsed and drained
2 cans stewed tomatoes
4 teaspoons dried oregano
1 jalepeno chile, seeded and minced
dash of hot pepper sauce
1 1/2 cups shredded lettuce
3/4 cups sliced radishes
3/4 cup sliced green onion
1 1/2 cups grated monterey jack cheese
1. Bring 5 cups of water to a boil in a large sauce pan. Add chicken. Cover and simmer until cooked through, about 15 minutes.
2. Using tongs, transfer chicken to a plate. Reserve broth. Shred chicken. Set aside.
3. Add hominy, tomatoes, oregano, jalepeno, and hot pepper sauce to cooking liquid.
4. Bring to a boil. Reduce heat and simmer until slightly thickened. About one hour. Stir in shredded chicken. Season with salt and pepper.
5. Divide shredded lettuce, radishes, and green onions among bowl. Ladle posole into each bowl and top with shredded cheese
6. Serve with rolled up flour tortilla and lime wedge.
Tuesday, September 20, 2011
Sunday, September 18, 2011
Friday, September 16, 2011
Thursday, September 15, 2011
acai berry topper SMOOTHIE
this is the perfect healthy and light breakfast smoothie!
Acai Berry Topper Smoothie
Ingredients:
Frozen strawberries
Frozen banana
Greek yogurt
Acai smoothie pack
Orange Juice (100%)
Protein powder
Granola or cereal of your choice
Honey
1. Blend strawberries, banana, yogurt, Acai smoothie pack, orange juice, and protein powder in blender.
2. Top with granola or cereal and drizzle with honey.
Acai Berry Topper Smoothie
Ingredients:
Frozen strawberries
Frozen banana
Greek yogurt
Acai smoothie pack
Orange Juice (100%)
Protein powder
Granola or cereal of your choice
Honey
1. Blend strawberries, banana, yogurt, Acai smoothie pack, orange juice, and protein powder in blender.
2. Top with granola or cereal and drizzle with honey.
Sunday, September 11, 2011
Wednesday, September 7, 2011
polish ambassador
future, sex, computers remixes available for download now!!!
http://thepolishambassador.com/blogs/future-sex-computers-remixes-and-b-sides-out-now
http://thepolishambassador.com/blogs/future-sex-computers-remixes-and-b-sides-out-now
spicy spinach
goes great with white fish or seasoned chicken
Spicy Spinach
Ingredients:
2 packages frozen spinach, thawed
1/4- 1/2 cup heavy cream
1 pinch salt
several shakes of cayenne pepper
several shakes of black pepper
several shakes of white pepper
1/4 cup shredded parmesan cheese
1. Heat the cream and spices together in a pot over low heat.
2. Once the cream and spices are warm, add the spinach. Stir together until thoroughly heated. Sprinkle with parmesan cheese and serve.
Spicy Spinach
Ingredients:
2 packages frozen spinach, thawed
1/4- 1/2 cup heavy cream
1 pinch salt
several shakes of cayenne pepper
several shakes of black pepper
several shakes of white pepper
1/4 cup shredded parmesan cheese
1. Heat the cream and spices together in a pot over low heat.
2. Once the cream and spices are warm, add the spinach. Stir together until thoroughly heated. Sprinkle with parmesan cheese and serve.
stuffed mushrooms
these are easy to make and a perfect appetizer to take to any party.
Stuffed Mushrooms
Ingredients:
1/2 lb medium mushrooms
4 oz shredded swiss cheese
1 hard boiled egg, finely chopped
4 tablespoons seasoned dry breadcrumbs
4 tablespoons butter, softened
1. Preheat over to 350 degrees.
2. Remove stems from mushrooms and clean caps.
3. Mix remaining ingredients and stuff mushroom caps, mounding the filling over caps.
4. Place in lightly buttered casserole dish with sides touching and bake for 15-20 minutes. Serve warm. Makes about 15 mushrooms.
Stuffed Mushrooms
Ingredients:
1/2 lb medium mushrooms
4 oz shredded swiss cheese
1 hard boiled egg, finely chopped
4 tablespoons seasoned dry breadcrumbs
4 tablespoons butter, softened
1. Preheat over to 350 degrees.
2. Remove stems from mushrooms and clean caps.
3. Mix remaining ingredients and stuff mushroom caps, mounding the filling over caps.
4. Place in lightly buttered casserole dish with sides touching and bake for 15-20 minutes. Serve warm. Makes about 15 mushrooms.
Tuesday, September 6, 2011
Phish Dicks Day 3
Set One:
Maze
Back on the Train
Rift
Bathtub Gin
The Way it Goes
Halfway to the Moon
Gumbo
Halley’s Comet
Tube
Timber
Roses Are Free
Chalkdust Torture
Maze
Back on the Train
Rift
Bathtub Gin
The Way it Goes
Halfway to the Moon
Gumbo
Halley’s Comet
Tube
Timber
Roses Are Free
Chalkdust Torture
Set Two:
Rock and Roll
Come Together
Twist
Piper
Harry Hood
Roggae
Ghost
Guy Forget
Ghost
Walls of the Cave
Rock and Roll
Come Together
Twist
Piper
Harry Hood
Roggae
Ghost
Guy Forget
Ghost
Walls of the Cave
Encore:
Backwards Down the Number Line
Backwards Down the Number Line
Phish Dicks Day 2
Set One:
Possum
The Moma Dance
The Wedge
Ocelet
The Divided Sky
Funky Bitch
Axilla
Llama
Fast Enough For You
Wolfman’s Brother
Possum
The Moma Dance
The Wedge
Ocelet
The Divided Sky
Funky Bitch
Axilla
Llama
Fast Enough For You
Wolfman’s Brother
Set Two:
Down with Disease
Tweezer
Golden Age
Limb By Limb
Kill Devil Falls
Also Sprach Zarathustr
Light
Julius
Cavern
Run Like An Antelope
Down with Disease
Tweezer
Golden Age
Limb By Limb
Kill Devil Falls
Also Sprach Zarathustr
Light
Julius
Cavern
Run Like An Antelope
Encore:
Sleeping Monkey
Tweezer Reprise
Sleeping Monkey
Tweezer Reprise
Phish Dicks Day 1
THE S SHOW!!!!
Set One:
Sample in a Jar
Sparkle
The Sloth
Sweet Virginia
Suskind Hotel
Strange Design
Stash
Sneaking Sally through the Alley
Sparks
Scent of a Mule
Stealing Time from the Faulty Plan
Shine a Light
Split Open and Melt
The Squirming Coil
Set One:
Sample in a Jar
Sparkle
The Sloth
Sweet Virginia
Suskind Hotel
Strange Design
Stash
Sneaking Sally through the Alley
Sparks
Scent of a Mule
Stealing Time from the Faulty Plan
Shine a Light
Split Open and Melt
The Squirming Coil
Set Two:
Sand
Simple
Soul Shakedown Party
Seven Below
Suzy Greenberg
Scents & Subtle Sounds
Slave to the Traffic Light
Silent in the Morning
Sanity
Sweet Adeline
Sand
Simple
Soul Shakedown Party
Seven Below
Suzy Greenberg
Scents & Subtle Sounds
Slave to the Traffic Light
Silent in the Morning
Sanity
Sweet Adeline
Encore:
Sabotage
Sabotage
Monday, August 29, 2011
Wednesday, August 24, 2011
Ten Ways to Good Health
Less Alcohol, More Tea
Less Meat, More Vegetables
Less Salt, More Vinegar
Less Sugar, More Fruit
Less Eating, More Chewing
Less Words, More Action
Less Greed, More Giving
Less Worry, More Sleep
Less Driving, More Walking
Less Anger, More Laughter
Less Meat, More Vegetables
Less Salt, More Vinegar
Less Sugar, More Fruit
Less Eating, More Chewing
Less Words, More Action
Less Greed, More Giving
Less Worry, More Sleep
Less Driving, More Walking
Less Anger, More Laughter
Green Sky Bluegrass- Less Than Supper
this song is so good..listened to it on repeat all day yesterday!
Sunday, August 21, 2011
Saturday, August 20, 2011
Hearts of Palm Salad
this is the perfect salad...its light and refreshing!
Hearts of Palm Salad
Ingredients:
1 package Romaine Lettuce (cut into small bite sized pieces)
5 hearts of palm, sliced
1 avocado, diced
1 pink grapefruit, peeled and cut into segments
1 lemon
olive oil
1. Cut the romaine and place in bowl. Top with sliced hearts of palm, diced avocado, and grapefruit.
2. Squeeze lemon onto salad and dress with olive oil. Season with salt and pepper.
Hearts of Palm Salad
Ingredients:
1 package Romaine Lettuce (cut into small bite sized pieces)
5 hearts of palm, sliced
1 avocado, diced
1 pink grapefruit, peeled and cut into segments
1 lemon
olive oil
1. Cut the romaine and place in bowl. Top with sliced hearts of palm, diced avocado, and grapefruit.
2. Squeeze lemon onto salad and dress with olive oil. Season with salt and pepper.
arugula honey grape and cheese flatbread
california lavash flatbread is the bomb!!! I have made several different flatbreads the past week and am obsessed!
Arugula Honey Grape and Cheese Flatbread
Ingredients:
California Lavash flatbread (picture below)
Butter
Red Grapes, halved
Arugula
Goat Cheese
Mozzarella Cheese
Honey
1. In a flat skillet, melt butter and brown one side of the flatbread. Flip flatbread to brown other side and to make it crunchy.
2. Assemble flatbread by placing cheese down, then arugula, and grapes on top.
3. Turn oven on broil and broil until cheese is melted.
4. Drizzle with honey and cut into triangle pieces.
5. Serve as an appetizer or as a meal.
California Lavash Flatbread: available at Central Market and Whole Foods
Friday, August 19, 2011
Thursday, August 18, 2011
Monday, August 15, 2011
Friday, August 12, 2011
best bbq
the baby back shack on south akard has some pretttty good bbq! so far this is the best I have had in Dallas, but have heard that Off the Bone has good bbq as well. have to give them both a try!
http://www.babybackshak.com/
above: double meat plate (ribs and sliced beef) with beans and potato salad from Baby Back Shak
http://www.babybackshak.com/
above: double meat plate (ribs and sliced beef) with beans and potato salad from Baby Back Shak
Thursday, August 11, 2011
shows you don't want to miss...coming up
SEPT 9 CLUB DADA
Seryn
SEPT 12 WINSPEAR OPERA HOUSE
Bon Iver
SEPT 15 HOUSE OF BLUES
Foster the People
OCT 7 CLUB DADA
Toro Y Moi
OCT 13 HOUSE OF BLUES
Dark Star Orchestra
OCT 14 PALLADIUM BALLROOM
Avett Brothers
OCT 14 ANNETTE STRAUSS SWUARE
Bela Fleck and the Flecktones
OCT 15 PALLADIUM BALLROOM
Avett Brothers
OCT 27 GRANADA
JJ Grey and Mofro
NOV 5 HOUSE OF BLUES
STS9
Seryn
SEPT 12 WINSPEAR OPERA HOUSE
Bon Iver
SEPT 15 HOUSE OF BLUES
Foster the People
OCT 7 CLUB DADA
Toro Y Moi
OCT 13 HOUSE OF BLUES
Dark Star Orchestra
OCT 14 PALLADIUM BALLROOM
Avett Brothers
OCT 14 ANNETTE STRAUSS SWUARE
Bela Fleck and the Flecktones
OCT 15 PALLADIUM BALLROOM
Avett Brothers
OCT 27 GRANADA
JJ Grey and Mofro
NOV 5 HOUSE OF BLUES
STS9
the velvet taco on henderson
the velvet taco is a new taco shop located at the corner of henderson and 75...it will be open today from 4-11!
best TACOS in DALLAS!
there are billlions and billions of places to get tacos in Dallas.... but my favorite are from....
TACOS Y MAS (on forest and central....this location is not as busy and has indoor seating)
breakfast tacos from here.. also they have great bean and cheese tacos!
FUEL CITY.......yummmmmmmmmy
the breakfast tacos are great, but the other tacos are even better! try the FAMOUS picadillo taco! OMG it is so freakin' good....ground beef with potatoes! you also cant miss the corn in a cup right next to the taco stand!
http://www.fuelcity-tacos.com/home.htm
TACOS Y MAS (on forest and central....this location is not as busy and has indoor seating)
breakfast tacos from here.. also they have great bean and cheese tacos!
FUEL CITY.......yummmmmmmmmy
the breakfast tacos are great, but the other tacos are even better! try the FAMOUS picadillo taco! OMG it is so freakin' good....ground beef with potatoes! you also cant miss the corn in a cup right next to the taco stand!
http://www.fuelcity-tacos.com/home.htm
best coffee in DALLAS!
best coffee in dallas.... the pearl cup. the pearl latte!!! a great thing to wake up to!
Tuesday, August 9, 2011
Friday, August 5, 2011
FOOD JAMS COOKBOOK
I have finally published a Food Jams COOKBOOK!! yahoooooo! To order my cookbook please visit:
http://www.lulu.com/product/paperback/food-jams/16445459
http://www.lulu.com/product/paperback/food-jams/16445459
pictures have been deleted
so all of my pictures have been deleted from my blog, but trying to figure out how to get them back!!! SORRY!
Sunday, July 31, 2011
Tuesday, July 26, 2011
fresh fish!!!
order fish from Stormont Williams ASAP!!! FRESH AND SO YUMMY!
so far we have cooked the salmon (grilled on the plank in teriyaki sauce) and the halibut (steamed in white wine, garlic, salt, and pepper, topped with capers)...cooking the black cod tonight (marinated in miso soy)
all the fish is so fresh! frozen right when they catch and delivered straight to you!
Saturday, July 23, 2011
Wednesday, July 13, 2011
beer braised creamed corn
Beer Braised Cream Corn
Ingredients:
2 ounces whole butter
2 tablespoons garlic cloves, minced
2 tablespoons shallots, minced
3 cups fresh corn kernels
2 ounces red bell pepper, stem and seeds removed, diced
2 ounces fresh jalapeños, seeds removed, diced
4 ounces beer (Lager)
1 cup heavy cream
¼ cup green onions, chopped
1 tablespoon salt
½ tablespoon ground black pepper
1. In a large sauté pan, melt butter. Add garlic and shallots until translucent. Add in corn kernels, jalapeños, and bell peppers and continue to cook for 2-3 minutes.
2. Deglaze with beer and add cream.
3. Reduce until cream thickens.
4. Fold in green onions, salt, and pepper.
Hash Eggs
Hash Eggs
Ingredients:
1 lb sliced bacon, diced
1 medium white onion, chopped
2 tomatoes, diced
32 ounces frozen shredded hashbrowns, (thawed)
6-8 eggs, depending on how many people you have
2 cups shredded cheddar cheese
1. In a large, skillet over medium heat, cook bacon and onion until bacon is fully cooked and onion is soft. Drain some of the drippings.
2. Add hashbrowns and tomatoes. Stir together until well incorporated. Cook over medium heat for 10-15 minutes, turning when browned.
3. Make 8 (however many eggs you are using) “wells” evenly spaced within the hashbrowns. Place one egg in each well. Season with salt and pepper. Sprinkle with cheese.
4. Cover and allow eggs to cook. Serve with salsa.
Friday, July 8, 2011
Wednesday, July 6, 2011
Lean Lemon Turkey- My Fit Foods
Lean Lemon Turkey
Ingredients:
1 pound ground turkey
1 ½ teaspoon Tony’s “More Spice” Creole Seasoning
½ teaspoon fresh ground black pepper
¼ teaspoon garlic powder
1 small whole dried red chili pod, seeds removed and minced
pinch red pepper flakes
generous pinch of cayenne pepper
2 lemons, juiced
zest from half of a lemon
1. Add the turkey to a large skillet over medium heat. Add Creole seasoning, pepper, garlic powder, red chili, red pepper flakes, cayenne pepper, lemon juice, and lemon zest.
2. Stir to combine and continue cooking until turkey is fully cooked and slightly browned.
3. Serve over white or brown rice or in a pita.
Monday, June 27, 2011
MFM!!! MEAT FREE MONDAY!
what am I making for meat free Monday?
Breakfast- smoothie with protein powder, frozen mangos, frozen strawberries, 100% cranberry juice
Lunch- corn tortilla with grilled onions, green bell peppers, and mushrooms
Dinner- green peas cooked in vegetable broth with onions, tomatoes with salt and pepper, and jalepeno corn bread!!!
ITS EASY TO EAT MEAT FREE!
Sunday, June 26, 2011
meatless monday
WHAT IS MEATLESS MONDAY?
An international movement to help people reduce their meat consumption by 15% to improve personal health and the health of the planet. We are a non-profit initiative of The Monday Campaigns, in association with the Johns Hopkins Bloomberg School of Public Health.
WHY MEATLESS?
On average, Americans consume 8 ounces of meat per day – 45% more than the USDA recommends. Going meatless once a week can reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity. It can also help limit your carbon footprint and save precious resources like fresh water and fossil fuel.
JOIN IN ON MEATLESS MONDAY!!! TOMORROW! I WILL START POSTING MEATLESS RECIPES!
check out the website: http://www.meatlessmonday.com/
Friday, June 24, 2011
Wednesday, June 22, 2011
red bar salad dressing!!
we were eating at the red bar in grayton beach and everyone single one of us mentioned how much we liked the salad dressing, but we really could not tell what it was. we asked the waiter and to our disbelief he went in the back and came back with the recipe!!!! love it when people are willing to share their secrets! so here it is...
Red Bar (Grayton Beach) Salad Dressing
Ingredients:
3 cups of pure Olive Oil
1 1/2 cup of red wine vinegar
1/2 cup of brown sugar
1/4 cup of tomato paste
1 teaspoon fresh chopped garlic
1 teaspoon of dry basil
1/2 teaspoon of dry oregano
1 tablespoon of Worcestershire Sauce
2 egg yolks
1. Put the egg yolks in a small bowl and whisk using a thin wired whip until eggs turn light yellow.
2. Add the oil slowly, whipping continuously.
3. Add the red wine vinegar and all the other ingredients.
VOILA!!!!
Red Bar (Grayton Beach) Salad Dressing
Ingredients:
3 cups of pure Olive Oil
1 1/2 cup of red wine vinegar
1/2 cup of brown sugar
1/4 cup of tomato paste
1 teaspoon fresh chopped garlic
1 teaspoon of dry basil
1/2 teaspoon of dry oregano
1 tablespoon of Worcestershire Sauce
2 egg yolks
1. Put the egg yolks in a small bowl and whisk using a thin wired whip until eggs turn light yellow.
2. Add the oil slowly, whipping continuously.
3. Add the red wine vinegar and all the other ingredients.
VOILA!!!!
Tuesday, June 21, 2011
Taste of West Village
taste of west village is tonight!! benefitting the North Texas Food Bank. from their website:
On Tuesday, June 21 from 5-9 p.m. West Village invites you to the third annual Taste of West Village benefiting The North Texas Food Bank - a Tuesday evening filled with savory samples and summer sounds!
Participating restaurants will offer tantalizing tastings right outside their doors for a mere $1 donation to the North Texas Food Bank! Make a $5 donation at the North Texas Food Bank table and you will be entered into a drawing to win a dinner for four at one of several West Village restaurants.
Every dollar collected will provide 4 meals for North Texans in need!
On Tuesday, June 21 from 5-9 p.m. West Village invites you to the third annual Taste of West Village benefiting The North Texas Food Bank - a Tuesday evening filled with savory samples and summer sounds!
Participating restaurants will offer tantalizing tastings right outside their doors for a mere $1 donation to the North Texas Food Bank! Make a $5 donation at the North Texas Food Bank table and you will be entered into a drawing to win a dinner for four at one of several West Village restaurants.
Every dollar collected will provide 4 meals for North Texans in need!
Monday, June 20, 2011
grilled peach salad
made this salad last night..fresh and light!
Grilled Peach Salad
Ingredients:
1 box mixed greens
2-3 peaches
goat cheese
walnuts
1 red onion
Annie's Organic Balsamic Vinegar
1. Turn grill on medium.
2. In a small saute pan, saute onions over medium heat. Allow to soften and become translucent.
3. Cut peaches into quarters. Place on grill skin side up. Grill for about 6 minutes until grill marks become evident and peach softens.
4. Assemble salad. Lettuce, onions, walnut, goat cheese, and peaches. Toss with dressing just before serving.
Grilled Peach Salad
Ingredients:
1 box mixed greens
2-3 peaches
goat cheese
walnuts
1 red onion
Annie's Organic Balsamic Vinegar
1. Turn grill on medium.
2. In a small saute pan, saute onions over medium heat. Allow to soften and become translucent.
3. Cut peaches into quarters. Place on grill skin side up. Grill for about 6 minutes until grill marks become evident and peach softens.
4. Assemble salad. Lettuce, onions, walnut, goat cheese, and peaches. Toss with dressing just before serving.
Sunday, June 19, 2011
DODIE'S CAJUN DINER
you need to make your way to Dodie's Cajun Diner on Greenville! "ya don't hafta go to New Orleans"... the shrimp po' boy was the best thing I have ever put in my mouth. HANDS DOWN! gumbo, jambalaya, crawfish, snowcrab, shrimp, New Orleans drinks, etc etc etc... enough said. Oh yeah..and they have a great patio!!!
Friday, June 17, 2011
Wednesday, June 15, 2011
jordys mud pie
made this last night for johns birthday...so easy and so good!
Jordy's Mud Pie
Ingredients:
1 lg package of Oreo's (mashed in a plastic bag)
1/2 stick of butter
equal parts vanilla, chocolate, and coffee ice cream
1. Melt the butter in a pan on medium heat. Add the crushed up Oreo's. Stir until butter is well incorporated.
2. Spread Oreo's on the bottom of a round baking pan/dish. Flatten. Bake at 350 degrees for ten minutes. Allow to completely cool.
3. Meanwhile, allow ice cream to soften. Mix in blender equal parts chocolate, vanilla, and coffee ice cream. Blend until all mixed together.
4. Pour ice cream over Oreo crust. Put in freezer and allow to freeze for up to four hours.
Jordy's Mud Pie
Ingredients:
1 lg package of Oreo's (mashed in a plastic bag)
1/2 stick of butter
equal parts vanilla, chocolate, and coffee ice cream
1. Melt the butter in a pan on medium heat. Add the crushed up Oreo's. Stir until butter is well incorporated.
2. Spread Oreo's on the bottom of a round baking pan/dish. Flatten. Bake at 350 degrees for ten minutes. Allow to completely cool.
3. Meanwhile, allow ice cream to soften. Mix in blender equal parts chocolate, vanilla, and coffee ice cream. Blend until all mixed together.
4. Pour ice cream over Oreo crust. Put in freezer and allow to freeze for up to four hours.
Monday, June 13, 2011
Saturday, June 11, 2011
get off your booty! White Rock Paddle Company!
looking for something fun and different to do in the TEXAS HEAT. Head over to the White Rock Paddle Company and rent a kayak. They rent out kayaks, tandem kayaks, and stand up paddle boards. Good prices and something different to do.
http://www.whiterockpaddle.com/
http://www.whiterockpaddle.com/
Meddlesome Moth
I was not impressed with Meddlesome Moth. They do have a good beer selection..but the food is unimpressive at the least. I would recommend hitting up the Meddlesome Moth for happy hour and only grabbing some beers. The patio/beer garden is a great place to sit with friends and throw back a few beers. Relax. The creamed corn was good. That't about it.
Friday, June 10, 2011
Wednesday, June 8, 2011
Cilantro Cream Sauce
YUM!!! this sauce is great on tons of diff things.. tacos, steak, chicken, eggs, etc.
Cilantro Cream Sauce
Ingredients:
1 cup sour cream
juice of one lime
1/2 cup roughly chopped cilantro
1 green onion roughly chopped
1. Put all ingredients in a food processor and mix on high.
Cilantro Cream Sauce
Ingredients:
1 cup sour cream
juice of one lime
1/2 cup roughly chopped cilantro
1 green onion roughly chopped
1. Put all ingredients in a food processor and mix on high.
Veronica's Health Crunch
this is the best mixed nut variety I have ever put in my mouth. I would eat these nuts for dessert...they are that good!!! a little pricey, but totally worth it!
Monday, June 6, 2011
beach food, RANDOM
ideas of lunch to take to the beach:
1. Grill hot dogs. Put in buns. Wrap in foil. Take down to beach with ketchup, mustard, and pickles. Bring some chips.
2. Giant veggie sandwich on French bread cut into sandwich sized pieces. Use hummus, sprouts, tomatoes, cucumber, cheese, lettuce, salt, pepper, etc.
3. Peanut butter, banana, and honey. YUM!
yummy breakfast:
1. Toast sourdough bread. Spread cream cheese on. Top with sprouts, grape tomatoes, and yellow grapes. Also can use this as an appetizer with goat cheese.
1. Grill hot dogs. Put in buns. Wrap in foil. Take down to beach with ketchup, mustard, and pickles. Bring some chips.
2. Giant veggie sandwich on French bread cut into sandwich sized pieces. Use hummus, sprouts, tomatoes, cucumber, cheese, lettuce, salt, pepper, etc.
3. Peanut butter, banana, and honey. YUM!
yummy breakfast:
1. Toast sourdough bread. Spread cream cheese on. Top with sprouts, grape tomatoes, and yellow grapes. Also can use this as an appetizer with goat cheese.
Wednesday, June 1, 2011
Company Cafe
youve got to try the Company Cafe on lower greenville...fresh organic food. AWESOME for breakfast...amazing coffee and great food. try building your own omelet with fresh veggies and goat cheese. add free range chicken, buffalo, etc. the veggie rx and the beat sandwich (bacon, eggs, avocado, and tomatoes on challah bread) are delicious. No greasy feeling after leaving this breakfast!
http://www.companycafe.net/
http://www.companycafe.net/
Monday, May 30, 2011
memorial day bob armstrong dip and brats
hope everyone has a FANTASTIC memorial day of relaxing, munchin', and just chillin.
memorial day munchie recipes:
Beer Brats
Ingredients:
Johnsonville Brats
Kaiser Rolls
Mustard
Beer
White Onion
1. Buy Johnsonville ORIGINAL Brats (no cheese, jalepeno, beer, etc, just the regular brats)
2. Soak in luke warm water for an hour.
3. Fill a pot with beer and sliced white onion and warm on stove.
4. Cook brats on grill until slightly burned.
5. Soak in warm beer/onion for 10-15 minutes until ready to eat.
6. Serve on kaiser rolls with mustard or in a tortilla with cheese.
Matt's El Rancho Bob Armstrong Dip
Ingredients:
For Matt's Tex Mex Spice:
3 tablespoons plus 2 teaspoons ground cumin
3 tablespoons granulated garlic
2 tablespoons salt
1 tablespoon coarsely ground black pepper
For Guacamole:
4 Hass avocados
4 teaspoons freshly squeezed lime or lemon juice
salt
For Taco-Meat Layer:
1/4 cup finely chopped bell pepper
1/4 cup chopped celery
1/2 cup chopped white onion
1 tablespoon plus 2 teaspoons Tex-Mex spice
1 pound lean ground beef
For Chile Con Queso Layer:
1 1/2 cups canned chopped green chiles or fresh chiles, peeled and finely diced
1/2 cup diced fresh tomato
1/2 cup diced onion
1/2 cup diced celery
2 teaspoons Tex-Mex spice
1 cup chicken broth
1 pound American cheese or more if needed
For assembly and serving:
Pico de Gallo
Sour Cream
Tortilla Chips
1. Prepare Matt's Tex Mex Spice. Stir together cumin, garlic, salt, and black pepper.
2. Prepare quacamole. Half avocados and scoop flesh into a mixing bowl. Discard pits and skins. Add lime juice, mash together until mixture reaches a chunky texture. Add salt to taste. Cover with plastic wrap and set aside.
3. Prepare taco meat. In a cold skillet, stir together bell peppers, celery, onion, and Tex Mex spice. Spread uncooked meat on top. Place over medium heat. When meat starts to simmer, stir and break up meat. Simmer on low for 20 minutes. Remove from heat, drain. Cover to keep warm and set aside.
4. Prepare chile con queso. In a saucepan, combine chiles, tomato, onion, celery, Tex Mex spice, and chicken broth. Bring to a light simmer and gently cook for 5 minutes. Reduce heat. Add cheese. Simmer until cheese melts. Remove from heat.
4. Assemble dip. Warm a 9x13 inch pan in the oven. Spread guacamole in the pan. Then top with hot taco meat. Top with chile con queso. Garnish with pico de gallo and sour cream. Serve with chips and warm tortillas.
memorial day munchie recipes:
Beer Brats
Ingredients:
Johnsonville Brats
Kaiser Rolls
Mustard
Beer
White Onion
1. Buy Johnsonville ORIGINAL Brats (no cheese, jalepeno, beer, etc, just the regular brats)
2. Soak in luke warm water for an hour.
3. Fill a pot with beer and sliced white onion and warm on stove.
4. Cook brats on grill until slightly burned.
5. Soak in warm beer/onion for 10-15 minutes until ready to eat.
6. Serve on kaiser rolls with mustard or in a tortilla with cheese.
Matt's El Rancho Bob Armstrong Dip
Ingredients:
For Matt's Tex Mex Spice:
3 tablespoons plus 2 teaspoons ground cumin
3 tablespoons granulated garlic
2 tablespoons salt
1 tablespoon coarsely ground black pepper
For Guacamole:
4 Hass avocados
4 teaspoons freshly squeezed lime or lemon juice
salt
For Taco-Meat Layer:
1/4 cup finely chopped bell pepper
1/4 cup chopped celery
1/2 cup chopped white onion
1 tablespoon plus 2 teaspoons Tex-Mex spice
1 pound lean ground beef
For Chile Con Queso Layer:
1 1/2 cups canned chopped green chiles or fresh chiles, peeled and finely diced
1/2 cup diced fresh tomato
1/2 cup diced onion
1/2 cup diced celery
2 teaspoons Tex-Mex spice
1 cup chicken broth
1 pound American cheese or more if needed
For assembly and serving:
Pico de Gallo
Sour Cream
Tortilla Chips
1. Prepare Matt's Tex Mex Spice. Stir together cumin, garlic, salt, and black pepper.
2. Prepare quacamole. Half avocados and scoop flesh into a mixing bowl. Discard pits and skins. Add lime juice, mash together until mixture reaches a chunky texture. Add salt to taste. Cover with plastic wrap and set aside.
3. Prepare taco meat. In a cold skillet, stir together bell peppers, celery, onion, and Tex Mex spice. Spread uncooked meat on top. Place over medium heat. When meat starts to simmer, stir and break up meat. Simmer on low for 20 minutes. Remove from heat, drain. Cover to keep warm and set aside.
4. Prepare chile con queso. In a saucepan, combine chiles, tomato, onion, celery, Tex Mex spice, and chicken broth. Bring to a light simmer and gently cook for 5 minutes. Reduce heat. Add cheese. Simmer until cheese melts. Remove from heat.
4. Assemble dip. Warm a 9x13 inch pan in the oven. Spread guacamole in the pan. Then top with hot taco meat. Top with chile con queso. Garnish with pico de gallo and sour cream. Serve with chips and warm tortillas.
Friday, May 27, 2011
Tuesday, May 24, 2011
Monday, May 23, 2011
Appetizers
I am helping a friend with a party tonight... here are the appetizers we will be making. They are all simple and delicious!
Goat Cheese with Pistachios and Cranberries
Ingredients:
2 tablespoons roasted pistachios, chopped
2 tablespoons dried cranberries, chopped
1 10 oz. log of fresh goat cheese
crackers or bread for serving
1. On a large plate, combine the pistachios and cranberries.
2. Roll the goat cheese in the mixture to coat. Serve with crackers and bread.
Another goat cheese option: Allow goat cheese to soften at room temperature. Mix in a small bowl with the pistachios and cranberries. Cook in a small baking dish at 350 degrees for 15 minutes until brown. Serve with crackers and bread.
Mystery Date
Ingredients:
12 oz. package of center cut bacon
one package small pitted dates
one can salted almonds
1. Preheat oven to 400 degrees.
2. Cut bacon strips in half.
3. Insert an almond inside each date. Wrap the bacon around dates and place on a greased baking sheet.
4. Bake at 400 degrees for about 25 minutes until bacon is crisp.
Other ideas:
Serve hummus on endive spears. Hummus Recipe: http://foodjams.blogspot.com/2010/11/i-need-dollllar-dolllllar.html
Spinach Balls: http://foodjams.blogspot.com/2011/01/spinach-balls.html
Jalepeno Corn Cakes: http://foodjams.blogspot.com/2011/01/munchie-monday-jalepeno-corn-cakes.html
Goat Cheese with Pistachios and Cranberries
Ingredients:
2 tablespoons roasted pistachios, chopped
2 tablespoons dried cranberries, chopped
1 10 oz. log of fresh goat cheese
crackers or bread for serving
1. On a large plate, combine the pistachios and cranberries.
2. Roll the goat cheese in the mixture to coat. Serve with crackers and bread.
Another goat cheese option: Allow goat cheese to soften at room temperature. Mix in a small bowl with the pistachios and cranberries. Cook in a small baking dish at 350 degrees for 15 minutes until brown. Serve with crackers and bread.
Mystery Date
Ingredients:
12 oz. package of center cut bacon
one package small pitted dates
one can salted almonds
1. Preheat oven to 400 degrees.
2. Cut bacon strips in half.
3. Insert an almond inside each date. Wrap the bacon around dates and place on a greased baking sheet.
4. Bake at 400 degrees for about 25 minutes until bacon is crisp.
Other ideas:
Serve hummus on endive spears. Hummus Recipe: http://foodjams.blogspot.com/2010/11/i-need-dollllar-dolllllar.html
Spinach Balls: http://foodjams.blogspot.com/2011/01/spinach-balls.html
Jalepeno Corn Cakes: http://foodjams.blogspot.com/2011/01/munchie-monday-jalepeno-corn-cakes.html
Saturday, May 21, 2011
Hangout!
watch hangout music fest on iclips!! avett brothers are rockinnnnn!
http://iclips.net/watch/hangout-2011
http://iclips.net/watch/hangout-2011
Wednesday, May 18, 2011
Tuesday, May 17, 2011
Monday, May 16, 2011
Brew Riot- SUNDAY
You have to go to Brew Riot..this coming Sunday at 4 pm in the Bishops Arts District. Buy your wristband at Eno's Pizza for $20. Free pizza! Backyard Burger Throwdown- bring meat and a grill and enter to win. Check out the website for more information. Be there or be square.
http://brewriot.com/
http://brewriot.com/
Friday, May 13, 2011
Wednesday, May 11, 2011
Tuesday, May 10, 2011
Monday, May 9, 2011
Frittata and Tuna Nicoise Salad
made this for Mother's Day Brunch..the two dishes went really well together. The salad was light and fresh. The frittata was filling and perfect for brunch!
Frittata with Pepperoni, Basil, and Fennel Seeds
Ingredients:
6 eggs
2 teaspoons fresh basil
1 teaspoon fennel seeds, crushed
1/4 teaspoon ground black pepper
pinch of salt
1/2 cup of shredded mozzarella
1/2 cup of frozen chopped spinach, thaw and squeeze dry
1/4 cup of sliced pepperoni
1/4 cup grated parmesan cheese
1 tablespoons olive oil
1 cup yellow onion, diced
1 green bell pepper, diced
1 clove of garlic, minced
1. Mix eggs with basil, fennel seeds, pepper, and salt. Stir in mozzarella, spinach, pepperoni, and parmesan.
2. In medium skillet, heat olive oil over medium heat. Add peppers, onion, and garlic. Cook until onions and peppers are soft. Stir in egg mixture. Stir to combine vegetables.
3. Preheat broiler to high. Let sit and cook until frittata stops jiggling and sides are beginning to set. Slide under broilers for 2-3 minutes to cook top.
4. Loosen sides with spatula and slide onto plate. Serve warm.
Salad Nicoise with Seared Ahi Tuna
Ingredients:
Dressing:
1 teaspoon Dijon Mustard
3 tablespoons red wine vinegar
1/2 lemon, juiced
2 tablespoons chopped flat leaf parsley
sea salt and fresh ground black pepper
1/2 cup extra virgin olive oil
Salad:
1 small box mixed greens
1 lb small red new potatoes, halved
4 eggs
1/2 lb French green beans, steams trimmed
1 lb. fresh tuna
2 tablespoons extra-virgin olive oil
sea salt and freshly ground black pepper
1 pint cherry tomatoes
1 cup nicoise olives
1. To make the vinaigrette, combine all ingredients in a mason jar. Shake and let sit while preparing the salad.
2. Boil the potatoes in a large pot with water until tender. Cook the green beans in a large pot with water until just before tender. Hard boil the eggs.
3. Peel the shells off the eggs and cut them in small strip lengthwise.
4. Place a skillet over medium high heat. Rub the tuna with olive oil, salt, and pepper. Sear the tuna for about 4 minutes on each side. Pink in the middle.
5. Slice the tuna into 1/2 inch slices.
6. To assemble the salad, lay the lettuce down. Then lay the potatoes, green beans, eggs, and olives on top. Toss with the dressing. Top with the tuna.
Frittata with Pepperoni, Basil, and Fennel Seeds
Ingredients:
6 eggs
2 teaspoons fresh basil
1 teaspoon fennel seeds, crushed
1/4 teaspoon ground black pepper
pinch of salt
1/2 cup of shredded mozzarella
1/2 cup of frozen chopped spinach, thaw and squeeze dry
1/4 cup of sliced pepperoni
1/4 cup grated parmesan cheese
1 tablespoons olive oil
1 cup yellow onion, diced
1 green bell pepper, diced
1 clove of garlic, minced
1. Mix eggs with basil, fennel seeds, pepper, and salt. Stir in mozzarella, spinach, pepperoni, and parmesan.
2. In medium skillet, heat olive oil over medium heat. Add peppers, onion, and garlic. Cook until onions and peppers are soft. Stir in egg mixture. Stir to combine vegetables.
3. Preheat broiler to high. Let sit and cook until frittata stops jiggling and sides are beginning to set. Slide under broilers for 2-3 minutes to cook top.
4. Loosen sides with spatula and slide onto plate. Serve warm.
Salad Nicoise with Seared Ahi Tuna
Ingredients:
Dressing:
1 teaspoon Dijon Mustard
3 tablespoons red wine vinegar
1/2 lemon, juiced
2 tablespoons chopped flat leaf parsley
sea salt and fresh ground black pepper
1/2 cup extra virgin olive oil
Salad:
1 small box mixed greens
1 lb small red new potatoes, halved
4 eggs
1/2 lb French green beans, steams trimmed
1 lb. fresh tuna
2 tablespoons extra-virgin olive oil
sea salt and freshly ground black pepper
1 pint cherry tomatoes
1 cup nicoise olives
1. To make the vinaigrette, combine all ingredients in a mason jar. Shake and let sit while preparing the salad.
2. Boil the potatoes in a large pot with water until tender. Cook the green beans in a large pot with water until just before tender. Hard boil the eggs.
3. Peel the shells off the eggs and cut them in small strip lengthwise.
4. Place a skillet over medium high heat. Rub the tuna with olive oil, salt, and pepper. Sear the tuna for about 4 minutes on each side. Pink in the middle.
5. Slice the tuna into 1/2 inch slices.
6. To assemble the salad, lay the lettuce down. Then lay the potatoes, green beans, eggs, and olives on top. Toss with the dressing. Top with the tuna.
Saturday, May 7, 2011
Mother's Day
Tomorrow is Mother's Day...go get a card for your mom and plan on making her breakfast in the morning. These pancakes are awesome!!!
FunFetti Pancakes
Ingredients:
1/2 box (about 2 1/1 cups) of FunFetti cake mix
1 cup milk
1 egg
1/2 cup flour, sifted
butter, for greasing the pan
1. Combine the cake mix with the remaining ingredients in a small bowl.
2. Blend on medium speed until the mix is incorporated.
3. Prepare a frying pan by lightly greasing it with butter. Heat on medium high heat.
4. Dop the batter by 1/4 cup at a time. When the edges turn golden, flip and cook other side.
5. Serve with syrup.
FunFetti Pancakes
Ingredients:
1/2 box (about 2 1/1 cups) of FunFetti cake mix
1 cup milk
1 egg
1/2 cup flour, sifted
butter, for greasing the pan
1. Combine the cake mix with the remaining ingredients in a small bowl.
2. Blend on medium speed until the mix is incorporated.
3. Prepare a frying pan by lightly greasing it with butter. Heat on medium high heat.
4. Dop the batter by 1/4 cup at a time. When the edges turn golden, flip and cook other side.
5. Serve with syrup.
Friday, May 6, 2011
Where to WATCH the MAVS!!!!
Barley House- Beatles Cover Band, Happy Hour from 6:30-10:30
Katy Trail Ice House- TV's on the patio, if you get there early, you should be able to get a table outside...otherwise, join in on the rowdiness inside
WEAR YOUR ROYAL BLUE!! ROYAL BLUE OUT AT THE GAME!
Thursday, May 5, 2011
Cinco de Mayo
I love Rodrigo y Gabriela... and their music puts me in a great mood to celebrate Cinco de Mayo!
Wednesday, May 4, 2011
Monday, May 2, 2011
Mexican "Lasagna"
Mexican "Lasagna"
Ingredients:
2 lbs. chicken, cooked and chopped into small pieces
1 medium green pepper, diced
1 medium onion, diced
3 cloves garlic, minced
salt, to taste
1 (16 oz.) can chili beans
1 (15 oz.) can tomato sauce
1 teaspoon ground cumin
1 small jar Pace Picante
8-10 corn or flour tortillas
2-3 cups shredded Mexican cheese
1. Preheat oven to 350 degree.
2. In a saucepan, combine the green pepper, onion, garlic with small amount of olive oil. Allow to simmer until tender.
3. Add chicken, beans, tomato sauce, cumin, and picante. Allow to simmer for 15-20 minutes.
4. Evenly spread the mixture to the bottom of a 9 x 13 inch baking dish. Cover with 4-5 tortillas to create a lasagna type layer. Spread on meat mixture then 1 to 1 1/2 cups of cheese. Repeat layers.
5. Cover with foil and bake for 30 minutes. Remove the foil and then bake for 5 minutes more. Let set for 5 minutes. Serve with lettuce, sour cream, salsa, and guacamole.
Ingredients:
2 lbs. chicken, cooked and chopped into small pieces
1 medium green pepper, diced
1 medium onion, diced
3 cloves garlic, minced
salt, to taste
1 (16 oz.) can chili beans
1 (15 oz.) can tomato sauce
1 teaspoon ground cumin
1 small jar Pace Picante
8-10 corn or flour tortillas
2-3 cups shredded Mexican cheese
1. Preheat oven to 350 degree.
2. In a saucepan, combine the green pepper, onion, garlic with small amount of olive oil. Allow to simmer until tender.
3. Add chicken, beans, tomato sauce, cumin, and picante. Allow to simmer for 15-20 minutes.
4. Evenly spread the mixture to the bottom of a 9 x 13 inch baking dish. Cover with 4-5 tortillas to create a lasagna type layer. Spread on meat mixture then 1 to 1 1/2 cups of cheese. Repeat layers.
5. Cover with foil and bake for 30 minutes. Remove the foil and then bake for 5 minutes more. Let set for 5 minutes. Serve with lettuce, sour cream, salsa, and guacamole.
Sunday, May 1, 2011
Blistered Shishito Peppers!!! YUMMMMY
these are an awesome appetizer! sort of like eating edamame... you dont really get full but they taste great and you just keep on munching!
Blistered Shishito Peppers
Ingredients:
6 ounces shishito peppers
1 clove garlic, minced
1 shallot, finely chopped
1 teaspoon chili garlic sauce
1 teaspoon lime juice
1 teaspoon hoisin sauce
2-3 tablespoons canola oil
1. Mix the chili garlic sauce, lime juice, and hoisin sauce together in a small bowl.
2. In a large pan, heat the canola oil over medium high heat until oil is very hot. Add the garlic, shallots, and peppers at the same time. Stir to evenly distribute. Add the miso mixture and toss to coat.
3. Let the peppers sit without moving them so that they blister.
4. Serve immediately.
You can also order these tasty treats at Sangria and Victor Tango's.
http://www.sangriatapasybar.com/
http://www.victortangos.com/
Blistered Shishito Peppers
Ingredients:
6 ounces shishito peppers
1 clove garlic, minced
1 shallot, finely chopped
1 teaspoon chili garlic sauce
1 teaspoon lime juice
1 teaspoon hoisin sauce
2-3 tablespoons canola oil
1. Mix the chili garlic sauce, lime juice, and hoisin sauce together in a small bowl.
2. In a large pan, heat the canola oil over medium high heat until oil is very hot. Add the garlic, shallots, and peppers at the same time. Stir to evenly distribute. Add the miso mixture and toss to coat.
3. Let the peppers sit without moving them so that they blister.
4. Serve immediately.
You can also order these tasty treats at Sangria and Victor Tango's.
http://www.sangriatapasybar.com/
http://www.victortangos.com/
Saturday, April 30, 2011
Friday, April 29, 2011
Shrimp and Cheese Grits
I am telling you these shrimp and cheese grits are the best thing you will ever put in your mouth.... the sauce is perfect for dunking warm crusty bread in. melts in your mouth!!!! are you hungry yet?
Shrimp and Cheese Grits
Props to my momma for this recipe!!!
Ingredients:
For the Shrimp:
1 lb. peeled and deveined shrimp
1/2 stick of butter
Beurre Blanc Sauce (recipe below)
1 tablespoon of minced garlic
1/2 cup of tequila
1/4 cup of Louisiana Hot Sauce
For the Beurre Blanc Sauce:
1/4 cup of dry white wine
1/4 cup of white wine vinegar
2 tablespoons minced shallots
1 tablespoon cold water
1/2 stick of butter
For the Cheese Grits:
1/2 cup of white grits (uncooked)
3 cups water
2/4 teaspoon of salt
1/2 lb. (small jar) of Old English Cheese
1 teaspoon of seasoned salt
1/2 teaspoon of Worcestershire sauce
2 eggs well beaten
1 4 oz. can of chopped green chiles
paprika or cayenne pepper
Cheese Grits-
1. Bring water to a boil. Add grits and salt. Cook over low heat for about five minutes, stirring occasionally. Add butter and cheese. Stir until melted. Add seasoned salt and Worcestershire sauce. Fold in eggs. Add chiles.
2. Pour into a buttered 1 1/2 quart baking dish. Bake 1 hour at 350 degrees.
Beurre Blanc Sauce-
3. Combine the white wine, white wine vinegar, and shallots in a pan. Simmer until reduced by half for about 8 minutes.
4. Remove from heat and stir in cold water. Return to heat and whisk in butter a little at a time. Sauce must not get too hot or it will separate.
Shrimp-
5. Heat pan, add butter, garlic, and shrimp. Cook until just pink.
6. Remove from pan.
7. Put tequila, Louisiana Hot Sauce, and Beurre Blanc sauce in pan and heat through. Stir in sauteed shrimp.
8. Serve shrimp over the cheese grits with warm crusty bread for dipping!!!
Thursday, April 28, 2011
Tuesday, April 26, 2011
Monday, April 25, 2011
"not fried" fried chicken
Crunchy Chicken
Ingredients:
4 boneless skinless chicken breasts
2 cups French's fried onions, crushed
2 tablespoons bread crumbs
1 egg, beaten
1. Mix the fried onions and bread crumbs together in a bowl. Season with salt and pepper.
2. Beat the egg in a separate bowl.
3. Drudge the chicken in the egg and then in the onion batter.
4. Bake at 400 degree for 20 minutes.
Ingredients:
4 boneless skinless chicken breasts
2 cups French's fried onions, crushed
2 tablespoons bread crumbs
1 egg, beaten
1. Mix the fried onions and bread crumbs together in a bowl. Season with salt and pepper.
2. Beat the egg in a separate bowl.
3. Drudge the chicken in the egg and then in the onion batter.
4. Bake at 400 degree for 20 minutes.
Sunday, April 24, 2011
green eggs and ham
Green Eggs and Ham
Ingredients:
6 hard boiled eggs
1/2 avocado
1/4 cup of mayonnaise
2 teaspoons dijon mustard
1 1/2 teaspoons cider vinegar
1/2 cup of chopped herbs
1/2 teaspoons of chopped garlic
3 slices of bacon, cooked and crumbled
1. Slice the eggs in half and put the yolks in a bowl.
2. Add the avocado, mayonnaise, mustard, herbs, and garlic. Season with salt and pepper. Mash until smooth.
3. Divide among the egg whites.
4. Crumble the bacon over the eggs.
5. Sprinkle with paprika.
Ingredients:
6 hard boiled eggs
1/2 avocado
1/4 cup of mayonnaise
2 teaspoons dijon mustard
1 1/2 teaspoons cider vinegar
1/2 cup of chopped herbs
1/2 teaspoons of chopped garlic
3 slices of bacon, cooked and crumbled
1. Slice the eggs in half and put the yolks in a bowl.
2. Add the avocado, mayonnaise, mustard, herbs, and garlic. Season with salt and pepper. Mash until smooth.
3. Divide among the egg whites.
4. Crumble the bacon over the eggs.
5. Sprinkle with paprika.
Thursday, April 21, 2011
Tuesday, April 19, 2011
Sunday, April 17, 2011
Tacos Y Mas
Tacos Y Mas has three locations in Dallas..however the new location on Forest and Central seems to be the best as there are actually tables to sit at. Tacos Y Mas is well known for their breakfast tacos, which are served all day. I like the chorizo, egg, and cheese tacos.. but experiment with other tacos on the menu. I had the chorizo breakfast taco, a bean and cheese taco, and the mexicana taco! the tacos are the perfect size- small and can easily be held in one hand for a perfect bite! the hot sauces that are the table are awesome!! definitely give Tacos Y Mas a try if you have never been!
Thursday, April 14, 2011
spiced chicken with couscous
this is a great easy chicken recipe, serve with pita!
Spiced Chicken with CousCous
Ingredients:
3 tablespoons olive oil
4 boneless skinless chicken breasts
1 teaspoon paprika
2 teaspoons ground cumin
kosher salt and black pepper
3/4 cup couscous
3/4 pound cherry or grape tomatoes, quartered
1/4 pound snap peas, sliced crosswise
1/2 cup torn fresh basil
1/2 teaspoon fresh squeezed lemon juice
1. Heat one tablespoon of the oil in a large skillet over medium heat. Season the chicken with the paprika, cumin, 1/2 salt, and 1/4 teaspoon pepper.
2. Cook the chicken on both sides until golden brown.
3. Put the couscous in a large bowl. Add 1 cup of hot water and let sit for 5 minutes. Fluff the couscous with a fork.
4. Add the tomatoes, snap peas, basil, lemon juice, olive oil, and salt and pepper to the couscous. Toss to combine. Slice the chicken and serve over the couscous.
Spiced Chicken with CousCous
Ingredients:
3 tablespoons olive oil
4 boneless skinless chicken breasts
1 teaspoon paprika
2 teaspoons ground cumin
kosher salt and black pepper
3/4 cup couscous
3/4 pound cherry or grape tomatoes, quartered
1/4 pound snap peas, sliced crosswise
1/2 cup torn fresh basil
1/2 teaspoon fresh squeezed lemon juice
1. Heat one tablespoon of the oil in a large skillet over medium heat. Season the chicken with the paprika, cumin, 1/2 salt, and 1/4 teaspoon pepper.
2. Cook the chicken on both sides until golden brown.
3. Put the couscous in a large bowl. Add 1 cup of hot water and let sit for 5 minutes. Fluff the couscous with a fork.
4. Add the tomatoes, snap peas, basil, lemon juice, olive oil, and salt and pepper to the couscous. Toss to combine. Slice the chicken and serve over the couscous.
Tuesday, April 12, 2011
Subscribe to:
Posts (Atom)