Monday, December 8, 2014

Prime Rib With Red Wine Ajus~ Had Enough Turkey? A Prefect Way To Escape The Bird This Christmas!

Prime Rib Recipe - Prime Rib Roast with Red Wine Jus
The first meal I ever cooked for my parents and brother was when I was I was 26 years old. Yeah, believe it or not, I never cooked at all for my family, the kitchen in our home was Mom’s domain and us “kids” were relegated to boring kitchen duties any time we stepped foot on the linoleum.
When I moved from Los Angeles to San Jose, my parents and brother drove up to visit for Thanksgiving. I decided to go all out and made my very first prime rib roast ever. It was perfect. I impressed the heck outta my Mom, who finally said, “Who knew you could cook! I should have let you cook all these years!”
Ahhhh young grasshoppa has talent! That would have surely beat washing dishes! ;-)

Monday, December 1, 2014

Cookies Too Beautiful To Eat! by Pastry Chef Amber Spiegel

Cookies Too Beautiful to Eat by Pastry Chef Amber Spiegel sugar cooking cookies New York-based pastry chef Amber Spiegel has taken the artistry of cookie decoration to an entirely new level, creating edible objects that legions of online commenters profess “guilt” for wanting to consume, but not because of calories. The amount of time I would spend finding a recipe, mixing, completely ruining the first batch and trying again but actually paying attention this time, is the same amount of time Spiegel devotes to decorating a single cookie—about 45 minutes. Her attention to detail has turned cookie decorating into a full-time career as she films her own cookie decorating videos and travels the world teaching others her techniques. See much more over on YouTube. (via Sploid)

Baked Egg and Hash Brown Stuffed Peppers-As The Long Winter Arrives, Trying Different Recipes Is A Must! Besides, I Think My Grill Is Buried In Snow!

Baked Eggs in Stuffed Peppers with Sweet Potato Hash
Ingredients
3 sweet bell peppers, red, orange or yellow
2 tablespoons butter
1 tablespoon olive oil
2 cloves garlic, diced
1/2 cup onion, chopped
1 pound butternut squash, peeled, seeded and cut into a large dice, about 2 cups
1 teaspoon dried thyme leaves
Kosher salt
1/4 cup brandy
1/2 cup Ricotta cheese
1/4 cup crumbled Feta cheese
6 eggs
2 cups prepared marinara sauce
Freshly ground black pepper
Instructions

  1. Preheat oven to 400 F°.
  2. Cut peppers in half and remove ribs and seeds. Place cut side up in shallow microwave safe bowl or dish. Add 1/3 cup water to bowl. Sprinkle peppers with kosher salt and cover with plastic wrap. Microwave on high for 5 minutes. Remove and set aside.
  3. Heat large skillet over medium high heat and melt butter and olive oil. Add garlic and cook for 1 minute, stirring after 30 seconds. Add onion and sauté for 2-3 minutes, stirring occasionally. Add butternut squash, thyme leaves and kosher salt and cook for another 5 minutes. Remove from heat. Add brandy. Return to heat and cook for 4-5 more minutes until brandy has cooked down and squash has softened and is easily pierced with a fork. Keep warm and add Ricotta and Feta cheese. Taste and season with more salt if desired.
  4. Pour marinara sauce in bottom of 9 x 12 inch baking dish. Place peppers cut side up and spoon 1/2 to 3/4 cup of butternut squash mixture into each pepper, creating a hollow for egg. Bake peppers and squash mixture for 10 minutes or until warmed through. Remove from oven.
  5. Carefully break egg into small ramekin or measuring cup and slowly pour into each pepper taking care not to overflow egg. Repeat until each pepper is filled.
  6. Season with freshly ground black pepper and bake peppers for 10-12 minutes or until whites of eggs are set. Serve each pepper with marinara sauce and extra feta cheese if desired.

Thursday, November 6, 2014

Pumpkin Flan With Gingersnap Crust, Oh My!



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

Thursday, July 17, 2014

I Found My Thrill! ~Blueberry Banana Cream Pie



I'd say my favorite version of Blueberry Hill is the one that Elvis did, I highly recommend it -- and this amazing pie recipe! 

Blueberry Banana Cream Pie
  • 6 ounces cream cheese, softened (I used reduced fat)
  • 1 can (14 ounces) sweetened condensed milk
  • 3/4 cup cold water
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 cup heavy whipping cream, whipped (just whipped, DO NOT add any thing else to it)
  • 2 medium bananas, cut into 1/4-inch slices
  • 2 teaspoons lemon juice
  • 1 cup fresh blueberries
  • 1 prepared Nilla wafer crust
  • additional blueberries for garnish, optional
  1. In a large bowl, beat cream cheese until smooth. Beat in the condensed milk until smooth.  Then beat in the water and pudding mix. Fold in whipped cream.
  2. In a resealable plastic bag, add bananas and lemon juice; toss until bananas are coated. Drain and discard lemon juice.
  3. Spread with half of the cream cheese mixture into Nilla wafer crust. Top with bananas and blueberries. Spread with remaining cream cheese mixture. Refrigerate for 3 hours or until set. Refrigerate leftovers. Yield: 8 servings. (Next time I’m going to do 2 pie crusts and double the bananas and blueberries to make 2 pies and top them off with some sweetened whipped cream.  As you can see in the picture these was tons on filling for just one pie)

Cooking Music:


Saturday, July 5, 2014

Freedom Lemon Blueberry Cake

Lemon Blueberry Cake | Cooking Classy


Lemon Blueberry Cake | Cooking Classy
Lemon Blueberry Cake | Cooking Classy
Lemon Blueberry Cake with Cream Cheese Frosting
Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 3 hours, 10 minutes
Yield: About 16 servings
Ingredients
  • 1 1/2 cups cake flour
  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp salt
  • 2 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 1 Tbsp lemon zest
  • 4 large eggs
  • 2 tsp lemon extract
  • 1/2 tsp vanilla extract
  • 3/4 cup + 2 Tbsp milk
  • 1/4 cup + 2 Tbsp sour cream
  • 2 Tbsp fresh lemon juice
  • 2 1/2 cups fresh blueberries, at room temperature, rinsed and drained well
  • Cream Cheese Frosting
  • 12 oz cream cheese, softened (1 1/2 pkgs)
  • 3/4 cup unsalted butter, softened
  • 1 tsp vanilla extract
  • 1/4 tsp lemon extract*
  • 3 cups powdered sugar
  • Blueberries and lemon slices, for garnish (optional)
Directions
  • Preheat oven to 350 degrees. Butter 3 9-inch round baking pans and line the bottom of each with a round of parchment paper. Butter parchment paper and lightly dust pan with flour, shaking out excess.
  • Sift cake flour into a mixing bowl. Add all-purpose flour, baking powder, baking soda and salt and whisk for 30 seconds, set aside. In the bowl of an electric stand mixer, fitted with the paddle attachment (if you don't have the paddle attachment that constantly scrapes sides of the bowl while mixing, then stop mixer occasionally throughout entire mixing process and scrape down sides and bottom of bowl), whip together butter, granulated sugar and lemon zest until mixture is pale and fluffy. In a 2 cup liquid measuring cup, measure out milk then stir in sour cream and lemon juice, let rest 3 minutes.
  • Meanwhile, mix eggs into butter mixture one a time, then stir in lemon extract and vanilla extract. Toss blueberries with 3 Tbsp of the flour mixture. Working in three separate batches, beginning and ending with remaining flour mixture, add 1/3 of the flour mixture alternating with 1/2 of the milk mixture and mixing just until combined after each addition. Gently fold in blueberries. Divide mixture evenly among prepared baking pans. Bake in preheated oven until toothpick inserted into center comes out clean, about 24 - 27 minutes. Cool in baking pans about 20 - 30 minute then invert onto wire racks to cool completely. Once cool, frost with cream cheese frosting and decorate with blueberries and lemon slices if desired. Store in an airtight container.
  • Cream Cheese Frosting:
  • In the bowl of an electric stand mixer fitter with the paddle attachment, whip butter until pale and fluffy. Add cream cheese and mix until smooth and fluffy. Add vanilla and lemon extract and powdered sugar and blend several minutes longer until smooth and fluffy (if frosting seems slightly runny, you can chill it for a bit before frosting cake).
  • *Omit lemon extract if making this cream cheese frosting for a different recipe. This frosting is good on so many different kinds of cake!
  • Recipe Source: Cooking Classy

Friday, June 13, 2014

The Breaking Bad Margarita




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

Simon's Bacon Egg Cupcakes







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

Spinach & Feta Stuffed Portabella Mushrooms



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

Hello Kitty Sushi ~Spring Rolls for the Young at Heart



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

Party Like A Leprechaun Who's Partied Too Much With These Non~Alcoholic Drinks!


St. Patrick’s Day is very near and we have to be prepared for a proper celebration. We all know for what kind of holiday we are talking about here, we know that almost every town in the US has his own green parade organized on the 14-th of March every year. On this day everybody wants to have some fun, to do interesting things and hangout with other people, but, not everyone wants to drink alcoholic drinks, that’s for sure. So, we have made a wonderful list of top 10 best green non-alcoholic drinks for St. Patrick’s Day to help you choose something more easily. Besides the fact that they are all irresistible and mouth-watering, they are very healthy too, so, come on, take a quick look at the article and we are sure that you will find your favorite for this special day.

Honeydew-Basil Nojitos

Top 10 Non Alcoholic Drinks for St. Patricks Day
We are starting to countdown with the honeydew-basil nojitos recipe, one of the most delicious drinks that you can find on the internet. It’s very easy for making, you just have to follow the instructions step by step.
Recipe and Photo credit to bhg.com

Luck Charms Party Cake


Lucky-Charms-Leprechaun-Hat-Cake_hero
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

Irish Mashed Potatoes~Colcannon with Kale and Pancetta



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

Vegemite Sandwiches for Spring! Grilled Cheese Just Got Sexy with Avocado & Tomato and a Little Aussie Love!


Don’t be scared: This might be one of the best grilled cheese sandwiches you’ve ever tasted.Vegemite, you say? What the heck is Vegemite? Contrary to popular American belief, Vegemite is not a vegetable paste, but rather it is an Australian condiment, a yeast by-product that tastes absolutely amazing. Some people believe that Vegemite is an acquired taste.

Saturday, February 22, 2014

Absinthe Jellies ~ Not Just For Crazy Artists Anymore! by Michael Procopio


I entered this joyous season with a couple of heart-chilling stories I wanted to share with the world and some fun recipes to match. Unfortunately, the point  driven home to me for the Holidays was that my capacity for coming up with interesting ideas is not always paired with the culinary talent for bringing them to fruition: the pot pie recipe I threw myself into wound up being thrown in the garbage, the Salted Carmelite nun candies I wanted to give out for Christmas looked warped and depressed in their nasty looking habits. I dare not go on. I will say that even my ability to fix myself a bowl of cereal with confidence was suspect.
It was enough to drive a person to drink.


Thursday, February 20, 2014

Grunge Cookbook's Corned Beef & Cabbage: Smells Like Teen Spirit, Tastes Like Nirvana



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

Ingredients:

  • 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 

Directions:

  1. Cut brisket into two pieces. Place in a deep pot and cover meat with stock. Heat on stove and bring to a boil.
  2. Reduce to a simmer and cover. Cook until meat is tender, about 2 1/2 hours.
  3. Add the cabbage, turnips and pearl onions to beef and simmer until the vegetables are cooked, about 35 to 45 minutes.
  4. Add salt and pepper to taste. When done, remove meat and let it sit for about 10 minutes before cutting. Serve with vegetables.


Cooking Muzak: 



Thursday, February 13, 2014

I'm Burning for You New Mexico Red Chile Enchiladas




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 Dog Jello Shots


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)
Apple Juice
Vodka
Assorted berries chopped
Lemon Zest

Take a deep breath and Enjoy!

Sunday, January 26, 2014

Behold the Seahawk Beast Mode Burger



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! 

12th Man BETH's Omelette Because 11 Egg Omelettes Are For Wussies



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
206~782~5588
OPEN 24 Hours 

Wednesday, January 15, 2014

Dining with Sancho~A Perfect Day at Pies & Pints


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

Heartless Artichokes Stuffed with Baked Brie



 There's nothing heartless about this recipe~ in fact it's divine! 

Grunge Cookbook's Love Me Tender Filet Mignon with Peppercorn~Orange Sauce

  • 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! 


Preparation

Tuesday, January 7, 2014

Burning Love BBQ Sauce


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.

I'm On Fire Korean BBQ Tacos with Cucumber



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.

Light My Fire Hot & Sour Prawn Thai Soup

I think Jim would appreciate this. Here's to you, Jim Morrison, we're ready to set the world on fire! Or at least our hearts and stomachs!