I am about to watch the movie Saw. Ugh. I usually don't go for the torturous 'cut 'em up' horror films. But in the spirit of the Halloween season I will give it a chance, especially since I trust my friend Peter's taste in the horror department. If this makes me want to hurl I know where you live PETER! Anyway let's get down to the food business. A little less scary than our showing for tonight is this really delicious salad the husband and I just consumed! OM NOM!
Ingredients:
1 avocado
4 slices bacon cooked and crumbled
1 cup sweet corn
4 oz feta cheese
12 or so cherry tomatoes cut in half
olive oil
fresh ground pepper
8 oz spinach
8 oz butter lettuce
Let's get in the mood for Halloween huh?
Directions:
In a medium to large bowl toss together the spinach and lettuce.
Take all the rest of your toppings and sprinkle it over the lettuce.
Drizzle olive oil lightly over salad and toppings, then grind fresh pepper on it to your liking.
Alright so I've been really into this new diet thing I call MODERATION. So I balance my super healthy meals with you know bacon bombs or something like mac and cheese, but not all the time, and every week. I like eating clean 90% of the time and peppering it with 10% of comfort, fatty, awesomeness. It keeps your tummy happy and your food soul in tact. I created some simple mainly veggie based tacos that fall into that 90th percentile. Oh gosh, these were damn good, healthy and OH LOOK my food soul is stronger than ever. May I just say, enjoy these little morsels and screw that Taco Bell run.
Oh yeah
Ingredients:
1 green bell pepper diced
1 cup corn
1 avocado diced
1/4 cup shredded carrots
1/2 pound shrimp tails removed
1 tbsp creole seasoning
1 cup shredded cheddar cheese
hot sauce or sriracha for seasoning
medium sized flour tortillas
olive oil
If you can listen to this song, think about someone you love that you also miss due to either distance or death, and NOT cry. YOU'RE A MONSTER! I'm kidding but you should feel something, because this lady did indeed sing the blues, and she did it better than anyone.
Directions:
In a medium size pan fry up shrimp and add in seasoning. Set aside.
In a small fry pan fry up your bell pepper in olive oil and about half way through cooking add your shredded carrot and corn.
When bell pepper is done take your tortillas and add your veggies and shrimp. Sprinkle with cheese and avocado and season with your choice of tabasco or sriracha. (This made 4 medium sized tacos)
16 cubes of cheddar cheese (mine were 1 1/2 cm long and about 1 cm thick)
1lb ground beef cooked and fat drained
toothpicks
I am in fun mood! Let's be fun!
Directions:
Preheat oven to 400 degrees.
Take each half of a biscuit and flatten into a circular shape.
Place about 1 tbs of cooked ground beef and 1 cube of cheddar in each circles center. Then fold the dough over the beef and cheese to cover and prevent stuffing from falling out. Place folded side down on a cookie sheet.
Next take one piece of bacon (it should be cooked but not all the way) and skewer it over the top of each biscuit.
Bake for 10-15 minutes or until biscuits are golden.
Serve!
Happy Eatings Everyone! And God bless the bacon season I know as Football Season.
Sometimes while perusing Pinterest I find a recipe that I just go...I want that in my face right now. Well I was going through my appetizers recipes and I found one calling out to me 'Put meeee in your faaccceee.' So instead of just passing it up because appetizers aren't dinner, I decided to make it and I regret nothing except that I should have made these for the game, they would have been a great treat. But when it comes to food I want what I want when I want it, so try these out, make them for a party or just to have something a little out of the ordinary for dinner, either way these things are going to satisfy your foodie bellies. (This recipe called for fresh parsley. Since I am not a rabbit and don't care much for garnish I skipped it!)
Ingredients:
1/2 cup butter and 1 tbsp butter seperate
2 tablespoons sriracha
2 finely diced cloves of garlic
25-30 shrimp tails removed
freshly ground pepper
grated parmesan
1 baguette or pre chopped sourdough pieces
The season is upon us where I'm constantly listening to Cat Stevens, Joni Mitchell and Miles Davis. But today is a Joni day (really every day is but you know what I mean) and my favorite album graces me with it's presence. 'Blue' is by far one of the greatest albums ever created and if you haven't listened to it yet take an afternoon, put your headphones on and lay in the sunshine shining through the window, or curl up in your favorite blanket to watch the rain fall. Take a break and get lost in this album:
Directions:
In a small bowl mix together sriracha, 1/2 cup butter and garlic.
Butter both sides of bread and place on a cookie sheet. Broil until one side is browned.
In another bowl melt 1 tbsp butter and toss with shrimp until evenly coated.
When bread is done broiling flip each piece and place a piece or two of shrimp on them.
Broil again for less time.
After shrimp side is broiled sprinkle parmesan and ground pepper over the top.
Serve up!
Well whether your entertaining or just serving up a little appetizer as a meal, you will enjoy this! Happy Eatings Everyone!
I've been trying to fill my days with applications to places but find when you get up at 7 and just head straight into it, by 9 you start to see double on the career websites. So I clean, but there's only so much cleaning I can do in our little place. So I move on to baking. I've been practicing and the results may not be as pretty as other people's endeavors but I'll tell you that it probably tastes just as good! So I spent the afternoon baking some preemptive holiday cheer (the husband found egg nog the last grocery trip). And though not everyone likes egg nog, this bread seriously only has a hint of egg nog flavor, the vanilla and nutmeg stand out the most. Anyway, here you are!
Ingredients:
2 cups flour
1 cup sugar
2 tsp baking powder
1/4 tsp nutmeg
pinch of salt
1 egg
1/2 cup melted butter
2 tsp of vanilla (mine was infused with bourbon cuz I'm fancy)
Another overlooked artist of the 70's, Big Star is a band I find listening too more often than not, their album '#1' is too good to overlook, please enjoy this little diddly while you mix up your egg nog magic.
Glaze:
1 cup powdered sugar
3 tbsp milk
1 tsp vanilla
Directions:
Preheat oven to 350 degrees, and grease a 9X5X3 bread pan.
In a large bowl mix together dry ingredients, then create a crater in the middle.
In a small bowl combine your egg, vanilla and butter, whisk well. Then pour into larger bowl's crater.
Combine until a little lumpy. Then pour into greased pan.
Bake for 40-45 minutes or until knife is clean after removing it from middle of the bread.
Cool on cooling rack.
While bread cools combine glaze ingredients and mix until lumps are gone.
Pour glaze onto bread once cooled down.
Serve!
Hope you enjoy this early piece of the holiday season! Happy Eatings Everyone!
How much kale is too much kale? I have been on a kale kick. Kale breakfast bowls. Kale lunch salads. Sauteed Kale for dinner. It's just too good, for EVERYTHING!!! I understand it's a fad or something to eat kale, but what a healthy fad, why wouldn't you want to join? This recipe encapsulates autumn time and everything I love about kale. Allllrrriiigghht, that's 8 times I've said kale now...9 times. I am done and you should enjoy this recipe as much as I did or at least a fraction as much:
Ingredients:
1 bundle kale stalks removed
1 medium onion sliced thinly
1 small apple cored and thinly sliced
2 oz goat cheese
5 slices bacon diced
salt and pepper to taste
1/4 tsp ground cinnamon
Directions:
In a skillet fry up bacon and onion until onion is translucent.
Place kale leaves on top of onion and and cover with a lid, stirring every once and a while so onion and bacon don't burn.
Cook until kale is tender. Salt and pepper to taste and add your cinnamon. Stir well so cinnamon gets distributed throughout.
Place on plate or in bowl and top with apple slices and crumbled goat cheese.
Serve!
I love cooking with the greats. My favorite jazz vocalists are my companion while I stand over steam, fire and spitting oil. I love it, and I love Rosemary (is is White Christmas time yet?):
My crock pot is going to need a break soon, it's been working harder than I have lately... OR I can continue to use and abuse it's magical powers. With great power comes great food. Tonight I decided to go for a low carb asian inspired dish. I didn't have some ingredients, but I love the way it tasted anyway. When I look at recipes and see that I don't have a key ingredient I just frantically look up substitutes, or read what the flavor does to the recipe and find something comparable. So here's my tweeked recipe for Asian Lettuce Wraps.
Ingredients:
1 lb ground chicken
2 tbsp soy sauce
1/4 cup honey
4 oz water chestnuts
1 tsp fresh ground ginger
1/4 tsp salt
1/4 tsp pepper
2 cloves minced garlic
1 red bell pepper chopped
1/2 yellow onion
2 scallions chopped
Romain or iceburg lettuce
1 avocado sliced
Sriracha for flavor
There's nothing like sitting back while your crockpot does all the work, watching the sun set on the mountain and listening to some good ol' fashioned country music:
Directions:
In a crockpot place all ingredients minus, scallions, chestnuts, lettuce, avocado and sriracha. Cook on high for 1 hour or on low for 2.
When crockpot is ready add scallions and chestnuts, stir and let stand until heated up.
Take leaf of lettuce and place ground beef mixture on soft end, roll up into a burrito shape or fold over like a taco.
Add you avocado and sriracha to each wrap.
Serve!
Well have fun my little slow cookers and food lovers. Happy Eatings Everyone!
