Monday, December 8, 2014
Monday, December 1, 2014
Thursday, November 6, 2014
A Latin Classic With a Touch of Fall!
You will need:
- 1 cup granulated sugar
- 1 can (14 oz.) NESTLÉ® CARNATION®
- Sweetened Condensed Milk
- 1 can (12 fl. oz.) NESTLÉ® CARNATION®
- Evaporated Milk
- 1 cup LIBBY'S® 100% Pure Pumpkin
- 5 large eggs
- 1 cup gingersnap cookie crumbs (about 24 cookies)
- 2 tablespoons melted butter or margarine
Saturday, October 4, 2014
Thursday, July 17, 2014
Friday, June 13, 2014
It was only a matter of time! via the Tipsy Bartender- I take full credit for the Breaking Bad blueberry muffins you'll need in the morning though!
BREAKING BAD MARGARITA
4 oz. (120 ml) Tequila
2 oz. (60 ml) Triple Sec
2 oz. (60 ml) Blue Curacao
2 oz. (60 ml) Fresh Lime Juice
2 tsp of sugar
Sunday, May 4, 2014
Fit for a rock star! How do I know? because I stole the recipe off a rock star's Facebook page! Joking, he does know lots of rock stars, though! In his words....
"Bread in the bottom, 2 rashers of bacon round the edge, diced mushroom in the middle, egg cracked inside and a little bit of cheese..... Boom"
Monday, March 31, 2014
Mushrooms may be one of my favorite foods. There's nothing more I like as a side dish than a grilled portabella mushroom. With it still being a bit chilly in Denver, the grill is not an option. I stumbled on this recipe and altered it a bit. This would make a wonderful meatless meal. I served it with chicken and couscous and found it to be way to much food! This is a vegetarian's heaven.
Sunday, March 30, 2014
I saw this on a random food blog during Christmas and have been waiting all winter to share it! I can't tell you much more than this video can and good luck! I would really like to say I've made them but not yet, so if anyone tries them please let us know how they come out!
Sunday, March 16, 2014
When I was a kid, the ditty went “pink hearts, yellow moons, orange stars, green clovers, blue diamonds and purple horseshoes.” The Lucky Charms marshmallow shapes have changed a bit through the years (I especially loved the addition of red balloons in the late ‘80s) but the quirky mascot Lucky the Leprechaun is still the same. And 50 years later, we’re still after his delicious Lucky Charms!
Sunday, March 9, 2014
I'm actually a little ashamed that I have not been making this regularly, this changes now~Enjoy and happy spring!
Sunday, February 23, 2014
Saturday, February 22, 2014
Thursday, February 20, 2014
I was going to add a witty Irish phrase about good food and the comforts of home, but all I could find, shockingly, was poems about drinking!
A delightful Irish dish that smells like your teenage son's socks but tastes like heaven!
Enjoy this longtime Seattle staple item for Grunges, a traditional Irish recipe that's a joy to make and share with friends.
Makes 8 servings
- 5 pounds corned beef brisket, trimmed
- 6 cups beef stock
- 1 small head cabbage (about 1 pound), cut into wedges
- 1 1/2 cups turnips ( 1/2 pound), cut into large dice
- 1 1/2 cups pearl onions
- Salt, as needed
- Black pepper, as needed
- Cut brisket into two pieces. Place in a deep pot and cover meat with stock. Heat on stove and bring to a boil.
- Reduce to a simmer and cover. Cook until meat is tender, about 2 1/2 hours.
- Add the cabbage, turnips and pearl onions to beef and simmer until the vegetables are cooked, about 35 to 45 minutes.
- Add salt and pepper to taste. When done, remove meat and let it sit for about 10 minutes before cutting. Serve with vegetables.
Thursday, February 13, 2014
For starters, if you don't end up either blindfolded or tied up or both by your lover on Valentine's Day after making this, then you're not making it right!
Sunday, February 2, 2014
Why you Mad, Dawg?
Geez, tough question for me to answer. I didn't get the nickname Moe-rage from my biker buddies by chance. It took a lot of irrational unfettered anger issues, frequently followed by bursts of tears -- I'm sure you can relate. It's what a good Irish-American lass does, right? Anyway, no one can stay mad after offering them a tray of blue, fruit-filled, lemon zest-topped Jello shots. Plus, dog is spelled dawg! Classic! Sure to put a smile on that grump's face.
Mad Dog 20/20 (blue flavor)
Assorted berries chopped
Take a deep breath and Enjoy!
Sunday, January 26, 2014
One of the best things about football season is the food that is prepared on game days. Some women love it, some hate it -- but let's face it, we all gain a little or a lot of weight during the winter, and it's as good an excuse as any as to "why" you have gained weight. Just blame it on having to cook tailgate food for your family -- that's what I do!
I knew that when Seattle got Seahawk fever that I'd have to come up with some "Hawk Items" on the menu. Well look no further for breakfast! This should get you and whatever tramp you took home last night through the long drive home to her parents in Renton. Your mom was right -- you should have married that nice girl from college. Anyhow, you may or not redeem yourself later, and you may or may not have to go see your doctor on Monday, but for now, you can honor the Seahawks by driving straight to Beth's Cafe and having one of their famous 12 egg omelettes. If you were good and stayed home last night, then you deserve one even more! Bring a friend and your appetite and GO Hawks!
Beth's Cafe is located at 7311 Aurora Ave. North
OPEN 24 Hours
Wednesday, January 15, 2014
As I ate this lamb and potato pie I was already plotting on an excuse
to visit this part of Seattle again so I would have a reason to come
eat here again.
Tucked away at the quiet end of 65th Street in Seattle's Roosevelt neighborhood is one of the best-kept secrets in dining. Home to over ten kinds of single serving pies~ from classic chicken to spinach and feta, to my personal favorite~ lamb and potato...this is one of those food experiences that makes you realize where the term "comfort food" came from!
Wednesday, January 8, 2014
- This recipe requires very special peppercorn that must be blessed by a local drummer of your choice. But he'd better be sexy, because that's the only way the succulent nectar of the carcass will exude its "love potion." Technically, large amounts or Rainier Beer have the same effect, but this is way less likely to get you in trouble and way less hard on your poor little Irish liver! (If you're not Irish, why not pretend for the day?) Enjoy this and enjoy every day as if it was that one good Valentine's Day you had way back in '92!
Tuesday, January 7, 2014
You gotta have a good bbq sauce if you want to impress your honey!
1 large onion, about 1 1/2 cups finely minced
3 garlic cloves, about 1 tablespoon minced
1/2 cup light flavored olive oil
1 cup tomato paste, 10 ounces
1 cup apple cider vinegar
1 cup honey
1 cup Dijon mustard
1 cup hoisin sauce
1/2 cup Worcestershire sauce
1/2 cup soy sauce
2 tablespoons chili powder, I used NM red chili
1 tablespoon ground cumin
1/2 tablespoon crushed red pepper flakes
In a large pot over low heat, saute the onions and garlic with the oil for about 15 minutes. Cook them just until the onions are translucent, not browned. Add all remaining ingredients and bring to a boil while stirring. Reduce heat to a simmer and then simmer uncovered for 30 minutes.
Use immediately or let cool and then store in refrigerator or freezer.
This recipe makes 6 cups and the leftovers freeze well.
Korean Style Tacos with Kogi BBQ Sauce Recipe
This is a great way to use your leftover pulled pork or roasted chicken. The BBQ Sauce from Kogi BBQ was created by Chef Roy to be strong flavored enough to match the smokiness of BBQ’d pork or roasted chicken. You can add use kimchi (spicy pickled Korean cabbage) to top the tacos, or make a quick cucumber pickle like I have. The recipe for the quick cucumber pickle is below.