Archive for the ‘Dish Types’ Category

Yes, it shouldn’t be about prepared foods…

Friday, August 27th, 2010
yes-it-shouldnt-be-about-prepared-foods

It would be great if everything we thought was fantastic was organic, local, fair trade and eco-friendly.  But, things just don’t always work out that way, and sometimes some great guilty pleasures do nothing more than make us smile and put money in the pocket of a large corporation.  It’s not the end of the world – it’s just how things work sometimes.

Having said that – holy crap, I have a few new guilty pleasures!  First being Starbucks Via.  I am a woman who is not the biggest fan of instant coffee – at least when it comes to anything that is supposed to be a replacement for brewed coffee.*  I had been using Folger’s singles in a pinch when I either wasn’t in the mood to make a full pot of coffee, or out of regular coffee altogether.  Those worked quite well, and were better than any instant crystals I’d run into.  I was quite skeptical that an “instant” coffee could be better than anything I’d run into before.  When Starbucks did their initial rollout, my local store did “mocha mousses” with whipped cream & the Via crystals mixed – they tasted like coffee whipped cream with no graininess.  So, I knew it would least dissolve in water.  Let me say – this stuff is pretty good.  It’s not the same as a pot of coffee, but it is NOTHING like instant/freeze-dried coffee.  It’s more expensive than instant – I picked up an 8 pack for $8, but if you’re using it as emergency/backup coffee, it’s worth it.

My second guilty pleasure, courtesy of my new fridge/freezer.  It has been empty, cause the old one had defrosted and re-froze things multiple times, so it all had to go.  I happened to walk down the ice cream section of the market the other night…  I spied Twix Mini Ice Cream Sandwiches.  (Crappy flash link, but it’s there.)  AWESOME!!!!!!!  They’re very mini, which is fine – I am someone who can have 3 bites of ice cream and be happy.  It’s French Vanilla ice cream, with a ribbon of caramel, Twix cookie bits on top, and the whole thing covered in chocolate.  Just AWESOME!  Reminds me of the ice cream bars that Baskin Robbins used to have.  (And may still have, but I’ve not been in for a while.)

The third one is also ice cream…  Dove Cafe Collections.  Coffee flavored ice cream minis with chocolate chips & chocolate coating, or coffee ice cream with milk & dark chocolate coating.  Again, just a couple bites, but so insanely satisfying!!!!

*I will admit a love for GFIC’s Cafe Vienna & Orange Cappuccino.  I will readily admit that they aren’t really coffee, but a flavored delivery system for caffeine and sugar that presents itself in a hot-drink manner appealing to me.  I won’t say it’s really coffee.

Pancake incompetent no more!

Sunday, August 1st, 2010

Made pancakes the other night, and for what I swear is the first time, they were terrific.  I’ve had problems in the past with pancakes for two reasons:  First, I didn’t have a decent griddle pan for them.  The pan I used is roughly omelet sized and was really not conducive to pancake making.  That has been fixed by acquiring a lovely 12″ non-stick griddle pan, from my local hardware store.  (They have an amazing kitchen gadget selection.)  I also have a weird problem with an inability to properly pour pancake batter.  I’m serious – it should be so easy, and yet, I always make a mess of it.  I’d seen a pancake dispenser in a diner once and thought “damn, I need one of those!” but I never really saw one anywhere.  And then I got my Avon catalogue…  HOLY CRAP, BATMAN, A PANCAKE DISPENSER!!

I was able to make perfectly sized pancakes that turned out wonderfully!  An excellent breakfast for dinner.  It comes apart easily for cleanup and does a great job controlling the amount of pancake batter hitting the griddle.  I love it.

If you want a pancake dispenser like this, Avon has it.  I am also an Avon rep, so if you want to order it from my site, that would be kinda awesome, too.  Just search on “pancake dispense” – and while you’re at it, browse the “Gifts for Home” section – they’re really rocking the cute kitchen stuff these days.

Some new Easter brunch lessons learned!

Sunday, April 4th, 2010

Hasbrown Casserole:  Easier if you mix the CoC soup, sour cream, onions and S&P first.  Then the cheese, and then the hashbrowns.

Even though it calls for 45 minutes at 350 degrees, you can make it up, put it in at 325 degrees then put together the Egg Casserole, pop that in the oven and let it all go for an hour with no problems.

Bacon:  I need to just give up mucking around with cooking it on the stovetop.  Microwave works just fine, is faster, and doesn’t burn.

And finally, champagne that has been in the fridge for 1+ year (unopened) will not turn to vinegar, but will lose some of it’s oomph.

Something is missing…

Sunday, March 14th, 2010
something-is-missing

Made myself a steak-umm*/swiss cheese/english muffin sandwich this afternoon.  It was tasty enough, but missing something.  Mayo is definitely out – for me, mayo and hot sandwiches just don’t go together.  Spicy mustard?  Red pepper relish?

Regardless of what’s missing, it was another “I love my Foreman Grill” sandwich.  Steak-umms take about a minute and a half, and there is no grease splatter like when you try to do it in a pan.  Once you get the steak & cheese in the muffin, throw it back on the grill and go all panini on it.  Fast, and such easy cleanup.

I’ll report back when I figure out the missing piece.

*I love them.  So sue me.

Best Cheese Grits EVER.

Thursday, February 25th, 2010

>матрациe has been snow here.  A lot of snow.  It’s finally starting to melt, but thanks to the snow, I have been eating a lot of cheese grits this past month.  They soothe the cabin-fevered beast and are a great warmup after shoveling snow.  But today, I had an idea – and it was a spectacular idea.  Instead of making the grits with water, why not chicken stock?  Well, the result was AWESOME.

I wish I had a photo – I took some quick shots, but when I pulled them off the memory card, they were blurry – and I’d already finished the grits by then.  (I’m quite certain I’ll be making this again, so there is hope that I can get a shot.)

Best Cheese Grits Ever:

1/4 c. old fashioned grits (NOT instant)
1 1/8 c. chicken stock or broth
2 ounces shredded chipotle cheddar cheese
salt & pepper

Bring the stock to a boil, add grits, stir well.  Set heat to LOW and cover.  After about 6 minutes I hit it with the salt & pepper.  Then at the 12 minute mark, I stir in the cheese.  I did notice that with the chicken stock, it was still a touch soupy at the 12 minute mark, so I let it go another minute or so.  (In the future I may just cut it back to 1 cup of stock.)

Once the cheese is stirred in, sit back and enjoy!

According to the grits package, 1/4 c of grits is 2 servings.  Maybe if you’re eating it with something else.  Otherwise, it’s one perfect serving on it’s own.

Happy New Year!

Monday, January 4th, 2010

OK, a few days late, but better than never!  Spent Christmas week visiting a relative in Phoenix, got back on the 30th and have been trying to get back to something resembling “normal”.  Unfortunately, the year started off with a big old cooking FAIL.  Yesterday we had our Christmas here at home, and I wanted to make sausage cheese balls.  Just been on my mind for a while and Christmas seemed a good as excuse as any!

Now, I haven’t made these in about 10 years.  I pulled the recipe from the Betty Crocker/Bisquick website.  I thought the proportions seemed quite a bit off – 3 cups of bisquick, 4 cups of cheese?  To just one pound of sausage?  But then I thought, hey, it’s Bisquick’s own recipe!  They of all people should have it right.

I should have trusted my instincts and found another recipe.  They were awful.  Ended up as sort of a cheesy dough with bits of sausage and just terrible.

Next time I’ll be using this recipe from Consumer Web Help – the proportions seem much more reasonable and the sausage isn’t so far outnumbered by the cheese & Bisquick.

Ah well, lesson learned.  Onward and upward!

I so love baked potatoes…

Sunday, December 13th, 2009
i-so-love-baked-potatoes

I really do.  When I gave my brother a choice of baked or fried potatoes with dinner and he chose baked, I certainly couldn’t argue it.

So easy, so simple, so good.  Prep time of a whole 2 minutes of washing them off, poking them a couple times with a fork and tossing in a pan. An hour in the oven at 400 degrees and that’s that.  Even twice baked are easy, another 5 minutes of mashing them up and a couple minutes back under the broiler.

They’re healthy (even with toppings – just don’t use an entire pint of sour cream) and easy and one of my favorite sides.

All hail the lovely baking potato!

Oh, Sweet Pickle, how I love thee…

Wednesday, December 2nd, 2009
oh-sweet-pickle-how-i-love-thee

Would a gherkin by any other name taste as sweet?  I certainly hope so.

No matter how modern the holiday relish tray may become, you will still sit at centre stage of the crystal tray.

Your sweet crunchiness hits the spot every time, and your tiny diced up bits do lovely things to tuna and ham salads, and my hot dogs would be empty without your relish.

Let us all raise a pickle to the man who first sweet brined a tiny cucumber!

*crunch*

Enjoy your turkeys!

Thursday, November 26th, 2009
enjoy-your-turkeys

Have a wonderful and tasty Thanksgiving everyone.

TurkeyQuest 2009: Success!

Tuesday, November 24th, 2009
turkeyquest-2009-success

In my fridge there is a 7.92# Shady Brook Farms turkey breast!  The first market I went to last evening had at least a dozen of them.  Much better than the year I had to go to 3 different stores to find one.

I always get the biggest one I can get my hands on, because the leftovers will NOT go to waste.  I like turkey, but don’t eat it a whole lot.  My brother LOVES turkey.  Last year he had 8 meals in a row of turkey sandwiches after Thanksgiving.  We’ll see if he can break the record this year.

As it stands, we will again have enough food for a small army, even though it’s just my brother & myself.  But I won’t have to cook for at least 3 days afterwards!

The cheese & sausage plate will be a meal in and of itself.  I’ve got summer sausage, hard pepperoni and…  There’s one other thing and I can’t remember what it is off the top of my head but it’s in the fridge.  For cheeses, we have good old sharp cheddar, pepper jack, salsa jack (never heard of it before, but it looked interesting,) smoked gouda and dill havarti.  I also have a roll of Salame Panino.  (Salame rolled in mozzarella!) It just looked really yummy.

Can’t wait!