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 

Johnsonville Brats
Kaiser Rolls
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 

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
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.

Monday, May 23, 2011



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 

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

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:

Spinach Balls:

Jalepeno Corn Cakes:

Mike Posner - The Scientist (Coldplay Cover)

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.

Phish: Guelah Papyrus- 2009-03-07 - Hampton, VA

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

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

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
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

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


Brand New Day


Sunnny Sunny Day!

Monday, May 2, 2011


Ben and Jerry's Imagine WHIRLED PEACE!

Mexican "Lasagna"

Mexican "Lasagna"

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

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.

Birdy! Skinny LOVE!

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