My beautiful, smart, perfect dog has a problem. She has elbow displaysia and needs surgery. Her surgery is being estimated from $2500-3500 dollars. So I'm raising money. Any Pampered Chef chef purchases you make will allow 100% of my commission to go to her surgery.
Thanks :)
Pampered Chef
Tuesday, May 1, 2012
Monday, April 30, 2012
Friday, December 9, 2011
My Mom Makes Delicious Food - Oreo Cookie Balls
Baking is a genetic thing. Seriously. My Great Nana, my Nana, my Mom and I are all ridiculously good at making delicious food (not to toot our horns, but TOOT TOOT).
The other week, my mom made these ridiculously excellent cookies - Oreo cookie balls. I swear to God, it's all the deliciousness of an Oreo without the need to chew. It MELTS in your mouth. My mom got the recipe from here, so I'm going to just give it to you as is - no tweeks to the actual recipe.
http://www.ehow.com/how_4490984_oreo-cookie-balls.html?fb_ref=like&fb_source=message
However, I do recommend melting chocolate and dipping the tops in it - or using confectioners sugar to dip them in!
Also: remember to check out my friend's fashion blog! New stuff this week - ALL excellent!!
http://momentsintheseam.wordpress.com/
The other week, my mom made these ridiculously excellent cookies - Oreo cookie balls. I swear to God, it's all the deliciousness of an Oreo without the need to chew. It MELTS in your mouth. My mom got the recipe from here, so I'm going to just give it to you as is - no tweeks to the actual recipe.
http://www.ehow.com/how_4490984_oreo-cookie-balls.html?fb_ref=like&fb_source=message
However, I do recommend melting chocolate and dipping the tops in it - or using confectioners sugar to dip them in!
Also: remember to check out my friend's fashion blog! New stuff this week - ALL excellent!!
http://momentsintheseam.wordpress.com/
Sunday, November 20, 2011
Tortilla Chips, Appleberry Salsa and empanadas (Thanks, Alicia!)
I'm going to post four recipes, three directly from my BFF Alicia, and one that I altered from her original.
Alicia's AppleBerry salsa is legitimately one of they MOST refreshing things I have ever eaten. She made it for our best friend's bridal shower we had on a hot day and I refused to walk away from it. It's cool and refreshing, as well as a good break from the spice of regular salsa. It's also sweet enough to entice any kids, and fool them into thinking it's NOT good for them.
AppleBerry Salsa:
2 medium granny smith apples
1 c. strawberries, sliced
1 kiwi, peeled and chopped
1 small orange
2 tbs packed brown sugar
2 tbs apple jelly
Directions: *Peel, core and slice apples, then chop. Slice the strawberries/chop the kiwi. Place fruit in bowl, zest and juice orange. Add orange zest & juice, brown sugar and apple jelly. Mix together until combined.
Combine the salsa with these AMAZING Cinnamon chips she makes and seriously, die and go to heaven. I could eat an entire bag of these - they aren't overwhelmingly sweet since the salsa it's paired with makes up for the it, but the touch of sweet makes them a delicious snack in their own right as well.
Cinnamon Chips:
4 7-inch tortillas
1 Tbs granulated sugar
1/2 tsp cinnamon
Directions: Preheat oven to 400 degrees F. Mix cinnamon and sugar. Spray tortillas lightly with water and sprinkle both sides with sugar mixture. Cut into wedges and place in oven to bake for 8-10 minutes or until light brown and crispy. Allow to cool and enjoy :)
Plain Tortilla Chips
Basically, follow the above recipe, but without the cinnamon and sugar. I sprinkled half of mine with kosher sea salt and paired them with some yummy hummus. Delish!
Alicia's husband's family is from Guatemala, and his family always eat theses - she handed down this little gem and we've been enjoying it ever since. Alicia bakes her's on a greased cookie sheet at 425 degrees for 12 minutes. I tend to fry mine in vegetable oil for 3-4 minutes per side (you want to puff the dough and melt the cheese!) Anyway, these things are awesome paired with rice and beans (add some Sazon, delish) and make enough for leftovers! I'm basically copying/pasting Alicia's original recipe, because she tells you where you can find the stuff if you aren't familiar with spanish style foods.
Empanadas
Alicia's AppleBerry salsa is legitimately one of they MOST refreshing things I have ever eaten. She made it for our best friend's bridal shower we had on a hot day and I refused to walk away from it. It's cool and refreshing, as well as a good break from the spice of regular salsa. It's also sweet enough to entice any kids, and fool them into thinking it's NOT good for them.
AppleBerry Salsa:
2 medium granny smith apples
1 c. strawberries, sliced
1 kiwi, peeled and chopped
1 small orange
2 tbs packed brown sugar
2 tbs apple jelly
Directions: *Peel, core and slice apples, then chop. Slice the strawberries/chop the kiwi. Place fruit in bowl, zest and juice orange. Add orange zest & juice, brown sugar and apple jelly. Mix together until combined.
Combine the salsa with these AMAZING Cinnamon chips she makes and seriously, die and go to heaven. I could eat an entire bag of these - they aren't overwhelmingly sweet since the salsa it's paired with makes up for the it, but the touch of sweet makes them a delicious snack in their own right as well.
Cinnamon Chips:
4 7-inch tortillas
1 Tbs granulated sugar
1/2 tsp cinnamon
Directions: Preheat oven to 400 degrees F. Mix cinnamon and sugar. Spray tortillas lightly with water and sprinkle both sides with sugar mixture. Cut into wedges and place in oven to bake for 8-10 minutes or until light brown and crispy. Allow to cool and enjoy :)
Plain Tortilla Chips
Basically, follow the above recipe, but without the cinnamon and sugar. I sprinkled half of mine with kosher sea salt and paired them with some yummy hummus. Delish!
Alicia's husband's family is from Guatemala, and his family always eat theses - she handed down this little gem and we've been enjoying it ever since. Alicia bakes her's on a greased cookie sheet at 425 degrees for 12 minutes. I tend to fry mine in vegetable oil for 3-4 minutes per side (you want to puff the dough and melt the cheese!) Anyway, these things are awesome paired with rice and beans (add some Sazon, delish) and make enough for leftovers! I'm basically copying/pasting Alicia's original recipe, because she tells you where you can find the stuff if you aren't familiar with spanish style foods.
Empanadas
20 Goya discs (frozen section of grocery store, orange in color)
12 oz. Goya Sofrito Tomato Cooking Base (found by the taco stuff)
2 packets of Goya Sazon seasoning (found by the taco stuff, they sell small 1.41 oz boxes of the packets)
2 lbs groud beef/turkey
1 small diced onion
a bunch sliced of green olives (MDHousewife: We don't use these. Don't tell my husband...)
a bunch of shredded mozzerella cheese (MDHW: I usually use a cup or two, depending on how it looks)
MDHW addition: I add chopped red and green peppers :) One each!
Directions: Let discs thaw while you prepare the following (I usually seperate
them and lay them on the table to thaw). Brown meat in skillet, drain
grease and put in large mixing bowl. Sautee diced onion in about 2 Tbsp
of the grease from the meat. Add onion to the meat in the bowl. Add
sliced green olives, a bunch of shredded mozzerella cheese,, 2 packets of Sazon and whole
jar of Sofrito to mixing bowl. Stir. One disc at a time, use a rolling
pin to roll out slightly bigger than it is already (do not make it too
thin - just a little bigger). Put as much meat mixture as you can fit
in the disc, fold it over and using the tines of a fork, press the sides together.
-- IF YOU BAKE THEM, PRE-HEAT YOUR OVEN TO 425 DEGREES! Bake for 12 minutes on a lightly greased cookie sheet, turn over around 6 minutes in. Enjoy!
--IF YOU FRY THEM, BEGIN HEATING OIL OVER MEDIUM HEAT AND WAIT UNTIL HOT. (I usually fill a deep pan halfway, so it can evenly fry the sides and bottom without greasing the tops). Put 3-4 empanadas in the pan at a time and fry 3-4 minutes on each side, until the dough is cooked evenly, the insides are hot and the cheese has melted.
I dip mine in sour cream - enjoy :)
Sunday, November 6, 2011
Homestyle Curry and ... wait for it... brownies.
I figured since I make this recipe on a regular basis (and am making tonight after work) that I should really post it. Also, the lovely people I work with have been bugging me for brownies, so I figure that getting up to grab my recipe and actually posting it will motivate me to make them....
Homestyle Curry
This recipe is a pretty simple and easy to make - beginners can easily make it and newbies to curry-land can easily try it for the first time. Remember to find a grocery store that sells Naan bread - if you can't find one, I can post a recipe!
Ingredients:
4 tbs oil
1 lg onion, chopped
1 tbs garlic
1/4 inch of ginger, chopped (or 1/2 tsp)
1 tsp corriander
1/2 tsp tumeric
1/2 tsp cumin
1 tsp garam masala
1 tsp paprika
2 lg tomatoes, diced (do NOT use canned tomatoes - these need to be fresh)
1 pound of meat, cubed (I usually use chicken, but occasionally we have lamb)
OPTIONAL: 1 1/2 tbs of sriracha sauce - if you like serious spice. Tone it down to 1/2 if you only like some bite.
Directions:
Heat oil in large pan (I use a large skillet approximately 3-4 inches deep) over medium heat, add onion & saute for 20-25 minutes (Be careful, if you burn the onion, you have to start again. You're looking to get them slightly caramelized - if you choose to use sriracha, add this too). Add garlic and ginger, fry for one minute. Add coriander and stir for one minute. Add tumeric, cumin, garam masala, paprika and saute for 30 seconds (stirring). (You should be seeing a thicker, almost paste-like substance from the mixture of the spices - it's dark brownish red. Good work!) Add 6 ounces of water and cook for 10 minutes. Add diced tomatoes and cook down for 5 minutes, stirring frequently. Add your meat and 7 ounces of water and cook until done. Serve over rice with Naan bread - enjoy :)
Brownies
This is a recipe I use often. It's easy to toss chocolate chips, nuts, peanut butter or caramel in without altering the recipe - it makes it simple for beginners!
**Preheat oven to 300 degrees F**
Ingredients:
4 lg eggs
1 c. sugar
1 c. brown sugar
2 sticks butter, melted
1 1/4 cocoa
2 tsp vanilla
1/2 c. flour
1/2 tsp salt
(I add 1/2 bag of semi-sweet chocolate chips, too)
Directions:Whisk eggs and sugars together, add dry ingredients. Mix until combined (add chips/nuts if you'd like). Pour batter into a greased 8x8 pan (for approx 9 THICK brownies) or a 9x13 (for ... 12 thin brownies) and bake for 45 mins - 1 hour or until toothpick comes out clean.
Enjoy :)
Homestyle Curry
This recipe is a pretty simple and easy to make - beginners can easily make it and newbies to curry-land can easily try it for the first time. Remember to find a grocery store that sells Naan bread - if you can't find one, I can post a recipe!
Ingredients:
4 tbs oil
1 lg onion, chopped
1 tbs garlic
1/4 inch of ginger, chopped (or 1/2 tsp)
1 tsp corriander
1/2 tsp tumeric
1/2 tsp cumin
1 tsp garam masala
1 tsp paprika
2 lg tomatoes, diced (do NOT use canned tomatoes - these need to be fresh)
1 pound of meat, cubed (I usually use chicken, but occasionally we have lamb)
OPTIONAL: 1 1/2 tbs of sriracha sauce - if you like serious spice. Tone it down to 1/2 if you only like some bite.
Directions:
Heat oil in large pan (I use a large skillet approximately 3-4 inches deep) over medium heat, add onion & saute for 20-25 minutes (Be careful, if you burn the onion, you have to start again. You're looking to get them slightly caramelized - if you choose to use sriracha, add this too). Add garlic and ginger, fry for one minute. Add coriander and stir for one minute. Add tumeric, cumin, garam masala, paprika and saute for 30 seconds (stirring). (You should be seeing a thicker, almost paste-like substance from the mixture of the spices - it's dark brownish red. Good work!) Add 6 ounces of water and cook for 10 minutes. Add diced tomatoes and cook down for 5 minutes, stirring frequently. Add your meat and 7 ounces of water and cook until done. Serve over rice with Naan bread - enjoy :)
Brownies
This is a recipe I use often. It's easy to toss chocolate chips, nuts, peanut butter or caramel in without altering the recipe - it makes it simple for beginners!
**Preheat oven to 300 degrees F**
Ingredients:
4 lg eggs
1 c. sugar
1 c. brown sugar
2 sticks butter, melted
1 1/4 cocoa
2 tsp vanilla
1/2 c. flour
1/2 tsp salt
(I add 1/2 bag of semi-sweet chocolate chips, too)
Directions:Whisk eggs and sugars together, add dry ingredients. Mix until combined (add chips/nuts if you'd like). Pour batter into a greased 8x8 pan (for approx 9 THICK brownies) or a 9x13 (for ... 12 thin brownies) and bake for 45 mins - 1 hour or until toothpick comes out clean.
Enjoy :)
Monday, October 24, 2011
Spicy Blu Cheese, Tomato and Crab soup & Jambalaya Recipes
I have so much work to do. These are our last two official weeks of class before field placement (and then student teaching) and I have some seriously ridiculous levels of stress I'm dealing with. I'm also sick. LOSE.
To combat my anxiety, I baked, cooked and cleaned all of last week. Two items that got some recipe requests were the Tomato/Blue Cheese/Crab soup and the Jambalaya - so that's what I'm posting. If anyone wants the pumpkin cheesecake/white chocolate cheesecake, carrot cake cupcakes with cream cheese icing, sugar cookie or oatmeal raisin cookie recipes, let me know.
Here we go:
Spicy Tomato, Blue Cheese and Crap Soup:
Ingredients:
- 2 tablespoons Olive Oil
- 1 medium red onion, chopped
- Kosher salt (to taste)
- 4 cloves (4 tbs) garlic, minced
- 1 28-oz can of crushed tomatoes
- 1 1/2 c. of vegetable stock
- 3/4 c. Heavy Cream
-2 teaspoons Sriracha sauce (or any hot sauce, really)
- 1 teaspoon oregano leaves
-1/2 pound of blue cheese
-1/2 - 1 pound crab meat (if desired)
Directions:
In a medium soup pot, saute onions in olive oil for about 2 minutes. Add garlic & continue to saute for additional 2-4 minutes. Add tomatoes (and tomato juice in can) and stock - bring to light simmer. Add cream, sriracha and oregano - simmer for 45 minutes.
Crab: if using, put in a pan over light heat with 1 tsp lemon. Heat thoroughly.
Pour soup into a food processor or blender, add blue cheese and blend until smooth. Add crab, stir.
Eat :)
Jambalaya Recipe (Plus Bayou Blast)
disclaimer: I stole this from Emeril Lagasse and then changed pieces. If you want the original recipe, go to foodnetwork.com
Ingredients:
- 1 pound of peeled and de-veined shrimp
- 1 pound sausage (I used regular sausage, not andouille)
- 1 tsp Bayou Blast (recipe below)
- 1 medium white onion, chopped
- 1 medium green bell pepper, chopped
- 1 medium red bell pepper, chopped
- 1 large jalapeno pepper, chopped
- 1 large tomato, diced
- 1 tsp Worchestshire sauce
- 1 tsp hot sauce (I used Frank's)
- 1 c. uncooked rice
- 2 c. celery, chopped
- 2 tbs garlic
- 4 c. chicken stock
(**Optional: 1 pound of chicken, increase stock to 5 c.**)
Directions:
Cover shrimp (and chicken) with bayou blast, coat well and put in refrigerator.
In a large pan (medium soup pot) saute all peppers, onions and celery in olive oil on high heat.
Add garlic, tomatoes, Worcestershire saue & hot sauce.
Add rice and slowly add stock.
Reduce heat to medium and cover - cook until rice absorbs liquid (approx 15-20 minutes).
When rice is just tender, add meats and cook until done. Serve and enjoy :)
Bayou Blast:
2 1/2 tbs paprika
2 tbs kosher salt
2 tbs garlic powder
1 tbs pepper
1 tbs onion powder
1 tbs cayenne or red pepper flakes
1 tbs oregano
1 tbs thyme
Mix together, store in cool dry place.
Enjoy everyone :)
To combat my anxiety, I baked, cooked and cleaned all of last week. Two items that got some recipe requests were the Tomato/Blue Cheese/Crab soup and the Jambalaya - so that's what I'm posting. If anyone wants the pumpkin cheesecake/white chocolate cheesecake, carrot cake cupcakes with cream cheese icing, sugar cookie or oatmeal raisin cookie recipes, let me know.
Here we go:
Spicy Tomato, Blue Cheese and Crap Soup:
Ingredients:
- 2 tablespoons Olive Oil
- 1 medium red onion, chopped
- Kosher salt (to taste)
- 4 cloves (4 tbs) garlic, minced
- 1 28-oz can of crushed tomatoes
- 1 1/2 c. of vegetable stock
- 3/4 c. Heavy Cream
-2 teaspoons Sriracha sauce (or any hot sauce, really)
- 1 teaspoon oregano leaves
-1/2 pound of blue cheese
-1/2 - 1 pound crab meat (if desired)
Directions:
In a medium soup pot, saute onions in olive oil for about 2 minutes. Add garlic & continue to saute for additional 2-4 minutes. Add tomatoes (and tomato juice in can) and stock - bring to light simmer. Add cream, sriracha and oregano - simmer for 45 minutes.
Crab: if using, put in a pan over light heat with 1 tsp lemon. Heat thoroughly.
Pour soup into a food processor or blender, add blue cheese and blend until smooth. Add crab, stir.
Eat :)
Jambalaya Recipe (Plus Bayou Blast)
disclaimer: I stole this from Emeril Lagasse and then changed pieces. If you want the original recipe, go to foodnetwork.com
Ingredients:
- 1 pound of peeled and de-veined shrimp
- 1 pound sausage (I used regular sausage, not andouille)
- 1 tsp Bayou Blast (recipe below)
- 1 medium white onion, chopped
- 1 medium green bell pepper, chopped
- 1 medium red bell pepper, chopped
- 1 large jalapeno pepper, chopped
- 1 large tomato, diced
- 1 tsp Worchestshire sauce
- 1 tsp hot sauce (I used Frank's)
- 1 c. uncooked rice
- 2 c. celery, chopped
- 2 tbs garlic
- 4 c. chicken stock
(**Optional: 1 pound of chicken, increase stock to 5 c.**)
Directions:
Cover shrimp (and chicken) with bayou blast, coat well and put in refrigerator.
In a large pan (medium soup pot) saute all peppers, onions and celery in olive oil on high heat.
Add garlic, tomatoes, Worcestershire saue & hot sauce.
Add rice and slowly add stock.
Reduce heat to medium and cover - cook until rice absorbs liquid (approx 15-20 minutes).
When rice is just tender, add meats and cook until done. Serve and enjoy :)
Bayou Blast:
2 1/2 tbs paprika
2 tbs kosher salt
2 tbs garlic powder
1 tbs pepper
1 tbs onion powder
1 tbs cayenne or red pepper flakes
1 tbs oregano
1 tbs thyme
Mix together, store in cool dry place.
Enjoy everyone :)
Thursday, October 6, 2011
BRRR.
I just wanted to state today will be a baking day...
...because I just took the dogs out and it's legitimately 40 degrees or less.
BRR.
...because I just took the dogs out and it's legitimately 40 degrees or less.
BRR.
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