I hope everyone enjoyed their Christmas! Our's was wonderful.
Our Christmas Dinner was amazing Pheasant Stuffed Peppers with Mushroom Risotto-I will share this recipe later in the week as right now I am in the middle of creating for tonight's festivities!
Tonight is:
Scottiglia(Medley of Meats) with Potato Cheese Gnocci
then tomorrow night it is
Arroz con Pollo
I just love the Holidays!
Enjoy
Monday, December 27, 2010
Tuesday, December 14, 2010
Becky's In Home Bistro New Low Calorie Lunch Program
It is not often that I refer readers of my blog to my Personal Chef Business and website, but today I am going to!
I have begun a new program that I am calling the Low Calorie Lunch Program.
Do you have a couple of friends that you have been chatting with about eating healthier in the New Year?
Well if so, check out www.beckysinhombistro.com for details!
Looking forward to hearing from you
I have begun a new program that I am calling the Low Calorie Lunch Program.
Do you have a couple of friends that you have been chatting with about eating healthier in the New Year?
Well if so, check out www.beckysinhombistro.com for details!
Looking forward to hearing from you
Monday, December 13, 2010
An Ingenious Gift to Give
Do you ever look at something in your fridge an wonder-how long has that been in here? Well instead of guessing this gadget maybe for you or a loved one on your Christmas list.
It is a Digital Day Counter. You put it on an item in your fridge or any item in your house that should be kept track of and it automatically counts days for you.
Check it out at the link above. You get 2 of them for $8!
A unique gift for that special someone on your list!
It is a Digital Day Counter. You put it on an item in your fridge or any item in your house that should be kept track of and it automatically counts days for you.
Check it out at the link above. You get 2 of them for $8!
A unique gift for that special someone on your list!
Saturday, December 11, 2010
Worst Snow Storm of Century=Cookie Baking
Well life give you lots and lots and lots of snow you make Christmas Cookies is what I say!
So today we made a double batch of Chewy Molasses Cookies with the Gingerbread Marshmallows and Chocolate and White Chocolate bark with Sweet/Salty Cajun Trail Mix on it.
Check out the pictures! They both turned out pretty tasty-actually very tasty!
Had to share the Grinch picture as Frank is kinda getting freaked out with it sitting on the table-He says it Keeps staring at him!!!!!!
Enjoy
Thursday, December 9, 2010
Another Interesting Creation-Appetizer Idea Alert
Holiday entertaining can get expensive and sometimes I think we get so caught up in finding the perfect recipe for each event that we don't allow ourselves to "create" that perfect food item-whether it be a salad, soup or appetizer! Here is one that I came up with the other night when we had friends over and I decided at the last minute that I probably should have an appetizer.
Name of this one is still in the works-let's go with Phyllo Black Bean Pillows for right now.
This recipe makes enough for 4 people
8 sheets of phyllo dough
1 stick of melted butter
1 cup feta cheese-room temp
1/2 cup black beans rinsed and drained
1/2 cup corn-thawed if frozen
1/4 large onion grated
1 egg
salt and pepper
1 tsp cumin
crushed red pepper to taste
Filling
Combine feta cheese and black beans-mash slightly to combine well. Grate onion into this mixture. Add corn, egg and seasonings. Stir well to combine all ingredients.
Assembly
Lay on sheet of phyllo out on counter-paint lightly with melted butter. Top with another sheet and repeat butter. Take a heaping tablespoon (or 1/8 of the mixture) and place it in the middle bottom of the phyllo about 2 inches from the edge.
Fold the bottom edge up then each side and roll almost like and egg roll. Place on sprayed cookie sheet with seam side up.
Repeat this for 7 more times. Brush any leftover butter on tops and sides of each roll.
Bake in 375 degree oven until golden brown and flaky-about 20-30 minutes.
I asked my guests to critique this "recipe" as I just threw it together-it was well liked by everyone-possibly a drizzle of something on the top or something to dip it in-haven't really come up with anything at this point to dip or drizzle but maybe because I liked them just the way they were.
I have to say-by no means was this a perfect appetizer, but I did take pride in creating it!
Try this the next time you entertain and let me know the results!
Enjoy
More baking this weekend so stay tuned-possibly pictures this time!
Com
Name of this one is still in the works-let's go with Phyllo Black Bean Pillows for right now.
This recipe makes enough for 4 people
8 sheets of phyllo dough
1 stick of melted butter
1 cup feta cheese-room temp
1/2 cup black beans rinsed and drained
1/2 cup corn-thawed if frozen
1/4 large onion grated
1 egg
salt and pepper
1 tsp cumin
crushed red pepper to taste
Filling
Combine feta cheese and black beans-mash slightly to combine well. Grate onion into this mixture. Add corn, egg and seasonings. Stir well to combine all ingredients.
Assembly
Lay on sheet of phyllo out on counter-paint lightly with melted butter. Top with another sheet and repeat butter. Take a heaping tablespoon (or 1/8 of the mixture) and place it in the middle bottom of the phyllo about 2 inches from the edge.
Fold the bottom edge up then each side and roll almost like and egg roll. Place on sprayed cookie sheet with seam side up.
Repeat this for 7 more times. Brush any leftover butter on tops and sides of each roll.
Bake in 375 degree oven until golden brown and flaky-about 20-30 minutes.
I asked my guests to critique this "recipe" as I just threw it together-it was well liked by everyone-possibly a drizzle of something on the top or something to dip it in-haven't really come up with anything at this point to dip or drizzle but maybe because I liked them just the way they were.
I have to say-by no means was this a perfect appetizer, but I did take pride in creating it!
Try this the next time you entertain and let me know the results!
Enjoy
More baking this weekend so stay tuned-possibly pictures this time!
Com
Monday, December 6, 2010
Christmas Cookie Update
Snickerdoodles were of course fabulous!
Chocolate cookies with Heath Bit Centers-wonderfully crunchy with the surprise center-definately a keeper!
Hot and Sassy cookies look wonderful and taste very good=except not as spicy as I was thinking they would be. You definately get heat after the fact but not alot. But I will most likely make them again.
Hope everyone is enjoying this time of the year with the baking and cooking in general!
Enjoy
Chocolate cookies with Heath Bit Centers-wonderfully crunchy with the surprise center-definately a keeper!
Hot and Sassy cookies look wonderful and taste very good=except not as spicy as I was thinking they would be. You definately get heat after the fact but not alot. But I will most likely make them again.
Hope everyone is enjoying this time of the year with the baking and cooking in general!
Enjoy
Sunday, December 5, 2010
Christmas Cookies !!!!!!!!
We decided this morning was a perfect day to make some Christmas cookies so e are making a few different kinds.
Traditionally one of our favorites are Snickerdoodles so that is a MUST!
Then we go to non traditional as neither one of us wanted to go to the grocery store for additional ingredients-so......
Chocolate Cookies with heath bit centers
and
Hot & Sassy Peanut Butter Buds-this recipe was in the local paper this past week-it is my first attempt at hot and sweet cookies (remember the bacon toffee???) Anyhow, these cookies call for cayenne pepper in dough and rolled in a sugar cayenne mixture. Then baked and topped with a chocolate bar infused with chile-well I didn't have that on hand so we will be adding some chipotle in adobo to the chocolate frosting-then these are drizzled with a white chocolate!
So off I go to making and baking-I will update you all on the creations on improvisations!!!!
Traditionally one of our favorites are Snickerdoodles so that is a MUST!
Then we go to non traditional as neither one of us wanted to go to the grocery store for additional ingredients-so......
Chocolate Cookies with heath bit centers
and
Hot & Sassy Peanut Butter Buds-this recipe was in the local paper this past week-it is my first attempt at hot and sweet cookies (remember the bacon toffee???) Anyhow, these cookies call for cayenne pepper in dough and rolled in a sugar cayenne mixture. Then baked and topped with a chocolate bar infused with chile-well I didn't have that on hand so we will be adding some chipotle in adobo to the chocolate frosting-then these are drizzled with a white chocolate!
So off I go to making and baking-I will update you all on the creations on improvisations!!!!
Monday, November 22, 2010
Comfort Food Time of Year
This past weekend the whole comfort food movement really set in for me.
I turned to a recipe that I submitted to a recipe contest for Thai Kitchen-that is why you will see Thai Kitchen products mentioned thruout the recipe-feel free to use whatever brand you have on hand. Also, I use green curry but if you don't like things that spicy you can use either red or yellow whatever your preference is. I am telling you that this is a recipe that will become your favorite when you are looking for some curry and don't have all the fancy ingredients that some of the recipes call for.
Green Curry Meatloaf Surprise
Curry meets down home cooking and provides a good kick!
Servings: 4
1 pound(s) red potato
3 tablespoon(s) salt
1 14 1/2 oz.Thai Kitchen Coconut milk light, reserve other half of can
2garlic
2 tablespoon(s) Thai Kitchen Green curry paste
½ tablespoon(s) brown sugar
1 tablespoon(s) Thai Kitchen fish sauce
1/2 cup(s) chicken broth
1/8 cup(s) basil leaf fresh
1 tablespoon(s) salt or to taste
2 green onions, chopped
MEATLOAF INGREDIENTS
2 teaspoon(s) oil
1/2 celery stalk chopped
1 small onion chopped
½ cup(s) bread crumbs
2 tablespoon(s) sugar
1/4 cup(s) soy sauce
1/4 cup(s) carrot,
1 pound(s) ground beef
1 egg, slightly beaten
1 tablespoon(s) mayonnaise
1/2 tablespoon(s) ginger root, freshly grated
1 cup(s) Cheddar cheese, grated
2 tablespoon(s) Goat cheese
Dice potatoes with skins on and place in pot with water and salt. Bring to a boil and allow to simmer until fork tender. Drain and return to pot to allow additional moisture to cook out.
Meanwhile in a saucepan combine 1 /2 of the coconut milk, garlic, and green curry paste. Bring to a boil over high heat and reduce the heat to medium and simmer until most of the liquid evaporates about 10 minutes. There should be some sizzling while curry paste is frying. Add brown sugar, fish sauce and chicken broth and bring to a boil. Reduce heat
and keep sauce warm until potatoes are ready.
Mash potatoes with large spoon or potato masher. Once slightly mashed add basil and pour green curry sauce in a little
at a time. Until all is combined. Then fold in green onions.
Set aside to cool
Meatloaf recipe:
Saute onion and celery in oil until soft. Let cool.
Mix onion, celery and all other ingredients together.
Assembly
Combine remaining coconut milk, cheddar cheese and goat cheese and set aside.
Take meat mixture and line pan with it. Top with 1/3 of the cheese mixture. Top with potato mixture and then remaining
cheese mixture.
Bake at 375 for 35 to 40 minutes.
I will be going curry for this Thanksgiving also-Tandoori Cornish Game Hens, Curried Basmati Rice and oh ya I forgot Sweet Potato Parsnip Soup with Pumpkin Pie Parfaits for dessert. Can't wait to try out all these recipes with Katie!!!
Enjoy
I turned to a recipe that I submitted to a recipe contest for Thai Kitchen-that is why you will see Thai Kitchen products mentioned thruout the recipe-feel free to use whatever brand you have on hand. Also, I use green curry but if you don't like things that spicy you can use either red or yellow whatever your preference is. I am telling you that this is a recipe that will become your favorite when you are looking for some curry and don't have all the fancy ingredients that some of the recipes call for.
Green Curry Meatloaf Surprise
Curry meets down home cooking and provides a good kick!
Servings: 4
1 pound(s) red potato
3 tablespoon(s) salt
1 14 1/2 oz.Thai Kitchen Coconut milk light, reserve other half of can
2garlic
2 tablespoon(s) Thai Kitchen Green curry paste
½ tablespoon(s) brown sugar
1 tablespoon(s) Thai Kitchen fish sauce
1/2 cup(s) chicken broth
1/8 cup(s) basil leaf fresh
1 tablespoon(s) salt or to taste
2 green onions, chopped
MEATLOAF INGREDIENTS
2 teaspoon(s) oil
1/2 celery stalk chopped
1 small onion chopped
½ cup(s) bread crumbs
2 tablespoon(s) sugar
1/4 cup(s) soy sauce
1/4 cup(s) carrot,
1 pound(s) ground beef
1 egg, slightly beaten
1 tablespoon(s) mayonnaise
1/2 tablespoon(s) ginger root, freshly grated
1 cup(s) Cheddar cheese, grated
2 tablespoon(s) Goat cheese
Dice potatoes with skins on and place in pot with water and salt. Bring to a boil and allow to simmer until fork tender. Drain and return to pot to allow additional moisture to cook out.
Meanwhile in a saucepan combine 1 /2 of the coconut milk, garlic, and green curry paste. Bring to a boil over high heat and reduce the heat to medium and simmer until most of the liquid evaporates about 10 minutes. There should be some sizzling while curry paste is frying. Add brown sugar, fish sauce and chicken broth and bring to a boil. Reduce heat
and keep sauce warm until potatoes are ready.
Mash potatoes with large spoon or potato masher. Once slightly mashed add basil and pour green curry sauce in a little
at a time. Until all is combined. Then fold in green onions.
Set aside to cool
Meatloaf recipe:
Saute onion and celery in oil until soft. Let cool.
Mix onion, celery and all other ingredients together.
Assembly
Combine remaining coconut milk, cheddar cheese and goat cheese and set aside.
Take meat mixture and line pan with it. Top with 1/3 of the cheese mixture. Top with potato mixture and then remaining
cheese mixture.
Bake at 375 for 35 to 40 minutes.
I will be going curry for this Thanksgiving also-Tandoori Cornish Game Hens, Curried Basmati Rice and oh ya I forgot Sweet Potato Parsnip Soup with Pumpkin Pie Parfaits for dessert. Can't wait to try out all these recipes with Katie!!!
Enjoy
Monday, November 15, 2010
National Bundt Pan Day
Since today is National Bundt Pan Day I decided I wanted to make a bundt cake-but I didn't have all of the ingredients for my favorite Rum Cake-wow is that baby tasty! Lots and Lots and Lots of rum!!!!!!
So I searched for bundt cake recipes and came up with Glazed Gingerbread Cake.
It is baking as we speak and I can't wait to bust into it tonight!
Any thoughts on your favorite bundt cake?
So I searched for bundt cake recipes and came up with Glazed Gingerbread Cake.
It is baking as we speak and I can't wait to bust into it tonight!
Any thoughts on your favorite bundt cake?
Update on Latest Recipe Creation
Ok-so I ended up making a Twice Baked Sweet Potato and Squash Casserole on Saturday.
It was very tasty however, before I share the recipe I need to tweek things a little. To give you a little tease I used blue cheese, sage and proscuitto with a little havarti melted on the top!
I did enjoy it but it is not quite perfected-stay tuned..........
It was very tasty however, before I share the recipe I need to tweek things a little. To give you a little tease I used blue cheese, sage and proscuitto with a little havarti melted on the top!
I did enjoy it but it is not quite perfected-stay tuned..........
Saturday, November 13, 2010
Snow Snow Snow=Creative Cooking
It has been snowing since late last night-it is very pretty outside but what this means is that my girlfriends that were supposed to come over for a sleep over which we would have had lots of good food, good company and oh of course good drinks-well they couldn't make it!
So.....I am here by myself with a butternut squash and a sweet potato.
I am going to create a recipe this evening and will share it with you tomorrow-that is if it is worth sharing.
Hope anyone that is reading this is home safe and is enjoying a wonderful evening and of course good food and a beverage with a loved one or two.
Enjoy!
So.....I am here by myself with a butternut squash and a sweet potato.
I am going to create a recipe this evening and will share it with you tomorrow-that is if it is worth sharing.
Hope anyone that is reading this is home safe and is enjoying a wonderful evening and of course good food and a beverage with a loved one or two.
Enjoy!
Monday, November 8, 2010
Results of Deer Hunting Opener
Frank was fortunate to get a big 11 point buck this past weekend. That means tonight we will be having grilled venison heart!
I will simply season it with garlic salt and pepper with a little olive oil. As a side I will make North Dakota potatoes made into a gratin with spinach and havarti cheese.
Sounds like a wonderful fall meal to me.
Enjoy!
I will simply season it with garlic salt and pepper with a little olive oil. As a side I will make North Dakota potatoes made into a gratin with spinach and havarti cheese.
Sounds like a wonderful fall meal to me.
Enjoy!
Tuesday, November 2, 2010
Deer Hunting Opener This Weekend
This weekend is deer hunting opener and strangely enough for me that means that I cook 2 of my favorite guilty pleasures.....Chicken tenders and mac and cheese. Now over the years this has changed alot I admit I used to get the boxed mac and cheese and buy the frozen chicken tenders! Now I either find new and interesting recipes to make these things or I create my own recipe.
If you are looking for something food related and different to do this weekend-check out a couple of these food related movies.
Julie and Julia
No Reservations
Not sure if you will like them? Check out this blog where both of them are reviewed as well as a short trailer for you to watch! cineplexed.blogspot.com
Enjoy
If you are looking for something food related and different to do this weekend-check out a couple of these food related movies.
Julie and Julia
No Reservations
Not sure if you will like them? Check out this blog where both of them are reviewed as well as a short trailer for you to watch! cineplexed.blogspot.com
Enjoy
Sunday, October 31, 2010
Favorite Cookbook in Use Today
For some reason it felt like a great day to make some type of gumbo or deep rich soup-so I pulled out one of my favorite cookbooks-Justin Wilson's Homegrown Louisiana Cookin.
Decided on Mock Turtle Soup with a Cajun Bread for dunkin!
One hour and 15 minutes in and my roux is just about done-man I can't wait until it is time to eat as I just know this is going to be another tasty dish from Mr. Wilson. Only 5 more hours of cooking and we will be eating!!!!
Happy Halloween all-Enjoy!
Decided on Mock Turtle Soup with a Cajun Bread for dunkin!
One hour and 15 minutes in and my roux is just about done-man I can't wait until it is time to eat as I just know this is going to be another tasty dish from Mr. Wilson. Only 5 more hours of cooking and we will be eating!!!!
Happy Halloween all-Enjoy!
Friday, October 29, 2010
Halloween Treat-Bacon Toffee
This weekend being Halloween I decided that I would pull out a recipe that I have been wanting to try for awhile now-Bacon toffee! Frank is very suspect but what is there not to like-bacon, butter and sugar sounds fantastic to me.
Recipe wouldn't be simpler either:
1/2 pound bacon
1 stick butter
1/4 cup water
1 cup sugar
salt
Fry bacon-cool on paper towels to remove excess grease and then chop into small pieces.
Put water, butter, sugar and pinch of salt in saucepan over medium high heat. Stir constantly until water has boiled off (the mixture will get very bubbly/frothy first)and the mixture turns a deep golden tan color.
Remove from heat stif in bacon pieces and quickly spread toffee on a silpat or well oiled baking sheet.
Let cool and break into pieces.
I will most likely add some chili pepper flakes to mine!
Enjoy
Recipe wouldn't be simpler either:
1/2 pound bacon
1 stick butter
1/4 cup water
1 cup sugar
salt
Fry bacon-cool on paper towels to remove excess grease and then chop into small pieces.
Put water, butter, sugar and pinch of salt in saucepan over medium high heat. Stir constantly until water has boiled off (the mixture will get very bubbly/frothy first)and the mixture turns a deep golden tan color.
Remove from heat stif in bacon pieces and quickly spread toffee on a silpat or well oiled baking sheet.
Let cool and break into pieces.
I will most likely add some chili pepper flakes to mine!
Enjoy
Saturday, October 23, 2010
Horseradish harvest 2010
Today was the day we set aside to dig our horseradish, clean it, grind it and get it in jars! Wow what a bumper crop we had this year 14 pints!
I am sharing some pictures with you in case you aren't familiar with the process. The big pile of green leaves is what the plant portion grows like, the blue bin is full of the root end that gets thrown back in the dirt along with all the leaves and tiny roots. The yellow bowl is filled with our roots that will get ground up!
It is great to have this project done as the grinding gets very very potent smelling-it is like the strongest onion times 100!
Our initial taste test gave wonderful results-I would say our most flavorful harvest to date!
Uncle Bill would definately be jealous of this harvest if he were still with us!
Friday, October 22, 2010
Fun Night Tonight!
Tonight I am having my girlfriends from highschool over. This weekend is our 25th class reunion and we decided that we needed to get together to honor this and also to catch up!
I am very excited to share with them the following menu:
Autumn Sangria-Thanks St. Paul Grill for this creation-I only hope mine is as good!
Cheese and crackers
Asian Pork Sliders
Roasted Pepper and Tomato Soup
Fruit Salsa with cinnamon chips
Creme Catalana
All of this sounds so good-but I gotta get to work making it!
Enjoy
P.S. tomorrow is horseradish harvest day-will be lots of tears shed! More on that tomorrow
I am very excited to share with them the following menu:
Autumn Sangria-Thanks St. Paul Grill for this creation-I only hope mine is as good!
Cheese and crackers
Asian Pork Sliders
Roasted Pepper and Tomato Soup
Fruit Salsa with cinnamon chips
Creme Catalana
All of this sounds so good-but I gotta get to work making it!
Enjoy
P.S. tomorrow is horseradish harvest day-will be lots of tears shed! More on that tomorrow
Thursday, October 21, 2010
This is a good one!
Had to share this recipe creation with everyone as if I do say so myself this is one that is a keeper!
Chocolate Banana cake with Peanut Butter Frosting
1 ½ cup sugar
1 cup sour cream
½ cup Crisco-butter flavored
2 eggs
1 ½ cups mashed bananas
2 tsp vanilla
3 tbsp honey
¼ cup cocoa
2 cups flour
1 tsp salt
1 tsp baking soda
Preheat oven to 350. Grease 9 x 13 pan. Mix together sugar, sour cream and Crisco. Mix in eggs. Next add mashed bananas and vanilla. Scraping the sides of the bowl. Add the rest of the ingredients mixing to be sure all in incorporated. Spread into the prepared pan. Bake 25-35 minutes until the middle of the cake is done. Set aside to cool.
FROSTING
¼ cup margarine
¼ cup peanut butter
2 cups confectioner’s sugar
3 tbsp milk
In a small saucepan melt the butter and peanut butter. Whisk in the sugar until incorporated. Slowly add milk only adding what is needed for the consistency that you want.
Poke holes in cake with toothpick or metal skewer making sure holes are evenly distributed. Pour the frosting over the cake making sure frosting soaks into the holes.
Enjoy this one!
Chocolate Banana cake with Peanut Butter Frosting
1 ½ cup sugar
1 cup sour cream
½ cup Crisco-butter flavored
2 eggs
1 ½ cups mashed bananas
2 tsp vanilla
3 tbsp honey
¼ cup cocoa
2 cups flour
1 tsp salt
1 tsp baking soda
Preheat oven to 350. Grease 9 x 13 pan. Mix together sugar, sour cream and Crisco. Mix in eggs. Next add mashed bananas and vanilla. Scraping the sides of the bowl. Add the rest of the ingredients mixing to be sure all in incorporated. Spread into the prepared pan. Bake 25-35 minutes until the middle of the cake is done. Set aside to cool.
FROSTING
¼ cup margarine
¼ cup peanut butter
2 cups confectioner’s sugar
3 tbsp milk
In a small saucepan melt the butter and peanut butter. Whisk in the sugar until incorporated. Slowly add milk only adding what is needed for the consistency that you want.
Poke holes in cake with toothpick or metal skewer making sure holes are evenly distributed. Pour the frosting over the cake making sure frosting soaks into the holes.
Enjoy this one!
Tuesday, October 19, 2010
Fun Food Facts
Did you know that you should seperate your bananna's when you get them home from the store-if you they will not ripen as fast.
Peppers with 3 bumps on the bottom are sweeter and better for eating-if a pepper has 4 bumps on the bottom they are said to be better for cooking.
Lastly, add a teaspoon of water to the fry pan when browning ground beef-this will help to pull the grease away from the meat.
Does anyone else have any fun food facts to share????
Peppers with 3 bumps on the bottom are sweeter and better for eating-if a pepper has 4 bumps on the bottom they are said to be better for cooking.
Lastly, add a teaspoon of water to the fry pan when browning ground beef-this will help to pull the grease away from the meat.
Does anyone else have any fun food facts to share????
Monday, October 18, 2010
Salsa Day
Today was the day that I told myself I would get our salsa supply made for the year. After numerous hours of cooking the wonderful salsa I have canned 14 quarts and 5 pints.
MMMMMM I wonder if that will be enough.
Considering that I have 14 quarts and 4 gallons of tomatoes in the freezer to be used for spaghetti etc I would hope we would be able to have enough tomato product from the garden to keep us fed this winter.
Oh wait tomorrow I will be making ketchup-yet one more tomato product!!!!
Gotta love fall!!!!
Enjoy
MMMMMM I wonder if that will be enough.
Considering that I have 14 quarts and 4 gallons of tomatoes in the freezer to be used for spaghetti etc I would hope we would be able to have enough tomato product from the garden to keep us fed this winter.
Oh wait tomorrow I will be making ketchup-yet one more tomato product!!!!
Gotta love fall!!!!
Enjoy
Thursday, October 14, 2010
Jalapeno's, Jalapeno's Jalapeno's
Since I have been back from NOrth Dakota I have been creating ways to use all of the hundreds of jalapeno's that I grew this year in the garden. This recipe combined the jalapeno's and one of our homegrown chickens! It was absoluteley fabulous.
Jalapeno Chicken Marinade
½ medium onion
1 ½ jalapeno
4 garlic cloves
1 whole chicken
3 tbsp mayo
2 tbsp worchestshire sauce
Salt and pepper to taste
3 tbsp olive oil
¼ cup water
Grate onion, jalapeno and garlic. Combine all ingredients except the chicken. Once all is combined, put chicken in large Ziploc bag and be sure complete chicken is covered with marinade. Marinade for at least 3 hours or up to 24.
Roast or grill as usual.
Try this recipe you won't be dissapointed! If you don't have a whole chicken, don't worry use it on legs, thighs or even try it on something other than chicken!
Enjoy
Jalapeno Chicken Marinade
½ medium onion
1 ½ jalapeno
4 garlic cloves
1 whole chicken
3 tbsp mayo
2 tbsp worchestshire sauce
Salt and pepper to taste
3 tbsp olive oil
¼ cup water
Grate onion, jalapeno and garlic. Combine all ingredients except the chicken. Once all is combined, put chicken in large Ziploc bag and be sure complete chicken is covered with marinade. Marinade for at least 3 hours or up to 24.
Roast or grill as usual.
Try this recipe you won't be dissapointed! If you don't have a whole chicken, don't worry use it on legs, thighs or even try it on something other than chicken!
Enjoy
Tuesday, October 5, 2010
Fall is Here-Gardening is drawing to an end!
Today is the day-I start pulling up the garden! It is a sad day as far as I am concerned. The one good thing-it is going to be a wonderful day sunny and 70 degrees!
After today most likely the only thing left in the garden will be the horseradish-that will be dug in the next week or so.
I hope with the weather forecast that everyone is out taking advantage of the opportunity to enjoy the weather while preparing for the upcoming winter!
Enjoy the day
After today most likely the only thing left in the garden will be the horseradish-that will be dug in the next week or so.
I hope with the weather forecast that everyone is out taking advantage of the opportunity to enjoy the weather while preparing for the upcoming winter!
Enjoy the day
Monday, October 4, 2010
Back Home
Wow did this past month fly by! I am home from Potato Harvest and I know that I didn't post as often as I was planning on-let me just say that everyday was an adventure that I will carry with me.
Now that I am home it will be back to foody stuff again-I need a change of pace from burgers and breakfast burrito's!
Thanks to all my friends in North Dakota for making this year another successful year!
Pictures of a few of our wonderful dinners that we made while I was in North Dakota will be forthcoming.
Now that I am home it will be back to foody stuff again-I need a change of pace from burgers and breakfast burrito's!
Thanks to all my friends in North Dakota for making this year another successful year!
Pictures of a few of our wonderful dinners that we made while I was in North Dakota will be forthcoming.
Wednesday, September 15, 2010
Almost 1 week down
Well here it is wednesday and I have cooked for 6 days-some shortened due to weather but all in all it has been a good harvest!
Lots of burgers being made and Chevvo specials for breakfast!
For the most part things are just rolling along-not too many bad things!
I will post again soon-hope everyone is well
Lots of burgers being made and Chevvo specials for breakfast!
For the most part things are just rolling along-not too many bad things!
I will post again soon-hope everyone is well
Wednesday, September 8, 2010
Latest Harvest News
Today is Wednesday-originally this was the estimated day I would start cooking-well that was before 2 plus inches of rain on Monday! Much more on the way.
We have been enjoying the bounty of Lynn's garden-green curry, Curried Carrot soup and tonight some type of Jalapeno Shrimp. Lots of goodness to be had!
Enjoying things so far I just hope I can get to work sooonnnnn!!!!
We have been enjoying the bounty of Lynn's garden-green curry, Curried Carrot soup and tonight some type of Jalapeno Shrimp. Lots of goodness to be had!
Enjoying things so far I just hope I can get to work sooonnnnn!!!!
Wednesday, September 1, 2010
Potato Harvest Here I Come
It is that time of the year again where I pack just about everything I own and move to North Dakota to run a cook shack for the potato harvest! This year I will be leaving on Sunday the 5th of September.
During harvest I probably won't blog as much as days are very long and busy. However, I will check in as often as I can.
This being my 4th year I have said for the last 3 years I should keep a journal of the happenings during harvest-that is what you will most likely see here in the blog.
I hope you enjoy the slight change of pace-not to worry I will resume regular recipe and foody tidbits when I return sometime early October.
Enjoy and be safe
During harvest I probably won't blog as much as days are very long and busy. However, I will check in as often as I can.
This being my 4th year I have said for the last 3 years I should keep a journal of the happenings during harvest-that is what you will most likely see here in the blog.
I hope you enjoy the slight change of pace-not to worry I will resume regular recipe and foody tidbits when I return sometime early October.
Enjoy and be safe
Monday, August 23, 2010
Roasted Jalapeno Hot Sauce
What a bumper crop of jalapeno's this year!
Yesterday we roasted about 3 dozen good size jalapeno's and today I combined them with 3 cloves of garlic, a couple of onions about 1/2 cup vinegar and water to cover them all and cooked up for about an hour.
Once this is completed and all items are soft-blend to the consistenancy you like. You can either strain out the "chunks" or leave it chunky. If you choose to strain out the chunks-be sure to save this part as this is awesome on sandwiches, burgers or anything that you want to add some heat to.
You will want to also salt to taste.
A word of caution-depending on how hot your jalapeno's are the fumes while cooking can be very strong with the combo of heat from the peppers and the vinegar so you probably should do this with windows open!
Enjoy
Yesterday we roasted about 3 dozen good size jalapeno's and today I combined them with 3 cloves of garlic, a couple of onions about 1/2 cup vinegar and water to cover them all and cooked up for about an hour.
Once this is completed and all items are soft-blend to the consistenancy you like. You can either strain out the "chunks" or leave it chunky. If you choose to strain out the chunks-be sure to save this part as this is awesome on sandwiches, burgers or anything that you want to add some heat to.
You will want to also salt to taste.
A word of caution-depending on how hot your jalapeno's are the fumes while cooking can be very strong with the combo of heat from the peppers and the vinegar so you probably should do this with windows open!
Enjoy
Thursday, August 19, 2010
Roasting Tomatoes and Peppers
This weekend is a fun filled weekend-not only is it our 18th wedding anniversary on Sunday we will begin the process of making our salsa!
We begin by roasting all of the tomatoes and numerous different kinds of peppers that go into our salsa. We do this by putting them on our Big Green Egg and sort of smoke them for about an hour or so. Then they cool and go into ziploc bags and into the freezer until we have enough and then the salsa comes together at a later date with lots of garlic, fresh cilantro and all the other ingrdients!
Nothing better this time of year then this process!
Oh ya and we will also be butchering chickens and turkeys on Saturday morning if anyone wants to join us!!!!!
Good times!
We begin by roasting all of the tomatoes and numerous different kinds of peppers that go into our salsa. We do this by putting them on our Big Green Egg and sort of smoke them for about an hour or so. Then they cool and go into ziploc bags and into the freezer until we have enough and then the salsa comes together at a later date with lots of garlic, fresh cilantro and all the other ingrdients!
Nothing better this time of year then this process!
Oh ya and we will also be butchering chickens and turkeys on Saturday morning if anyone wants to join us!!!!!
Good times!
Wednesday, August 11, 2010
Ripe Tomato Dance
Today I started freezing some ripe tomatoes! It is such a great feeling to know that come December I will have home grown Italian tomatoes.
I am blanching the tomatoes to take skin off and freezing them in quart bags along with an ice cube size block of italian herbs and garlic from the garden.
Man I can taste a big old pot of Spaghetti on a freezing cold Saturday this winter-right now. That is minus the 85 degrees outside with damp floor humidity we are having right now!
Gotta love summer in Minnesota!!!
Enjoy
I am blanching the tomatoes to take skin off and freezing them in quart bags along with an ice cube size block of italian herbs and garlic from the garden.
Man I can taste a big old pot of Spaghetti on a freezing cold Saturday this winter-right now. That is minus the 85 degrees outside with damp floor humidity we are having right now!
Gotta love summer in Minnesota!!!
Enjoy
Tuesday, August 10, 2010
Chipmunks and my tomatoes
Ok-I am having a battle with the chipmunks that call our yard home! We have successfully captured 2 in various ways.....but now they appear to be outsmarting us!
Last night as I was sitting and enjoying a nice glass of wine I looked out and saw one of them sitting on the edge of the garden chewing on a piece of tomato.
I am having to pick the tomatoes earlier than I would like cuz the little critters seem to like them just as they start to ripen!
If anyone has any idea's on how to get rid of them without using poisen I would appreciate the advice.
Last night as I was sitting and enjoying a nice glass of wine I looked out and saw one of them sitting on the edge of the garden chewing on a piece of tomato.
I am having to pick the tomatoes earlier than I would like cuz the little critters seem to like them just as they start to ripen!
If anyone has any idea's on how to get rid of them without using poisen I would appreciate the advice.
Thursday, August 5, 2010
Ripe Tomato
Well I just enjoyed my first ripe tomato from the garden! It was not as ripe as I would like it-but it was a juicy wonderful tomato that had to be eaten as something had decided to do a little nibble on it while still on the vine.
It was wonderful with a couple fresh eggs that I scrambled and an avocado kicker! What a breakfast that will need to take me through the whole day.
I am hoping that with our wonderful rib eye tonight that I will be able to find fresh sweet corn-we have been looking all week and no one around us has had it since Saturday.
Keep your fingers crossed.
It was wonderful with a couple fresh eggs that I scrambled and an avocado kicker! What a breakfast that will need to take me through the whole day.
I am hoping that with our wonderful rib eye tonight that I will be able to find fresh sweet corn-we have been looking all week and no one around us has had it since Saturday.
Keep your fingers crossed.
Monday, August 2, 2010
Tired of looking at green tomatoes and not being able to use them!
I am not sure why but my tomatoes are not ripening as fast as what I would like them to this year-I have yet to have one red tomato out of my garden! So yesterday being an off again on again rainy day I decided I needed to come up with a recipe to use a few green tomatoes!
Saturday night we had beef fajita's with black beans and rice-so this was the start-I was going to make enchilada's with the leftovers-I created this sauce to top the enchilada's!
Green Tomato Enchilada Sauce
4 medium green tomatoes
1 medium onion sliced thin
2/3 each of red, yellow or orange bell peppers sliced thin
2 jalapeno’s
3 large garlic cloves smashed and skins removed
1 Tbsp fajita seasoning
1 tsp cumin
1 tsp chili powder
½ to ¾ cup water enough to make sauce the consistency that you want
2 Tbsp olive oil
Salt and pepper to taste
Variety of fresh herbs totaling 3 Tbsp chopped (chives, parsley, cilantro is what I used)
Heat oil in pan until hot throw in peppers and onions. Saute until browned-another way to achieve this is grill the veggies with the fajita seasoning on them. Once peppers and onions have browned you can add the green tomatoes that have been chunked along with the garlic. Continue to sauté this mixture until the tomatoes start to soften. Once this happens you can add in the cumin, fajita and chili powder along with some salt and pepper.
After the tomatoes have cooked for about 15 minutes you will want to add a little water and cover the pot for about 5 minutes-at this point check the tomatoes and see how soft they are. If they are soft enough to blend then you are done cooking-if not continue to cook until they are soft enough.
Just before blending the veggies add the fresh herbs-blend until sauce is smooth.
This sauce could be used to top any type of enchilada's or even pasta-it is an awesome way to use green tomatoes now if you are anxious for them to ripen or later when you have had your fill of tomatoes and it seems like the ones left on the vine will never ripen!
Enjoy
Saturday night we had beef fajita's with black beans and rice-so this was the start-I was going to make enchilada's with the leftovers-I created this sauce to top the enchilada's!
Green Tomato Enchilada Sauce
4 medium green tomatoes
1 medium onion sliced thin
2/3 each of red, yellow or orange bell peppers sliced thin
2 jalapeno’s
3 large garlic cloves smashed and skins removed
1 Tbsp fajita seasoning
1 tsp cumin
1 tsp chili powder
½ to ¾ cup water enough to make sauce the consistency that you want
2 Tbsp olive oil
Salt and pepper to taste
Variety of fresh herbs totaling 3 Tbsp chopped (chives, parsley, cilantro is what I used)
Heat oil in pan until hot throw in peppers and onions. Saute until browned-another way to achieve this is grill the veggies with the fajita seasoning on them. Once peppers and onions have browned you can add the green tomatoes that have been chunked along with the garlic. Continue to sauté this mixture until the tomatoes start to soften. Once this happens you can add in the cumin, fajita and chili powder along with some salt and pepper.
After the tomatoes have cooked for about 15 minutes you will want to add a little water and cover the pot for about 5 minutes-at this point check the tomatoes and see how soft they are. If they are soft enough to blend then you are done cooking-if not continue to cook until they are soft enough.
Just before blending the veggies add the fresh herbs-blend until sauce is smooth.
This sauce could be used to top any type of enchilada's or even pasta-it is an awesome way to use green tomatoes now if you are anxious for them to ripen or later when you have had your fill of tomatoes and it seems like the ones left on the vine will never ripen!
Enjoy
Thursday, July 29, 2010
Yet Another Use for Zucchini
Zucchini Bean and Cheese Burritos
Whats not to like about this recipe-you got zucchini and refried beans!
2 6 inch zucchini
4 wheat tortillas
1 cup refried beans
1 cup cheddar cheese grated
1 cup salsa
Trim zucchini and cut in half lengthwise. Steam each half cut side down until tender-about 6 minutes.
Spread 1/4 cup beans on each tortilla, place the zucchini half cut side down on top of beans. Sprinklke with 1/4 cup cheese and fold up. Place burrito cheese side down in a greased baking dish. Top with salsa and more cheese. Broil 5 minutes or until cheese is melted.
This would make a wonderful lunch for the kids and a great way to get some great veggies in them without them really knowing what hit em!
Enjoy
Whats not to like about this recipe-you got zucchini and refried beans!
2 6 inch zucchini
4 wheat tortillas
1 cup refried beans
1 cup cheddar cheese grated
1 cup salsa
Trim zucchini and cut in half lengthwise. Steam each half cut side down until tender-about 6 minutes.
Spread 1/4 cup beans on each tortilla, place the zucchini half cut side down on top of beans. Sprinklke with 1/4 cup cheese and fold up. Place burrito cheese side down in a greased baking dish. Top with salsa and more cheese. Broil 5 minutes or until cheese is melted.
This would make a wonderful lunch for the kids and a great way to get some great veggies in them without them really knowing what hit em!
Enjoy
Tuesday, July 27, 2010
Break from Zucchini today
Wanted to share a picture with you! It was our dinner last night and usually I don't snap pictures just because-but this grilled pizza was a thing of beauty. Crab, roasted peppers and onions with a fresh herb, garlic and feta cheese sauce. I will say it again-gotta love the fresh stuff from the garden.
Hope you enjoy the picture as much as we enjoyed the pizza!
Thursday, July 22, 2010
Bonus Post and recipe
Yesterday I made an old favorite salad of mine-my Mom has made this one for year's but it never hurts to share an oldy but goody!
Popcorn Salad-don't laugh its a tasty one
1 cup sliced celery
1/2 cup chopped onion
1 can chopped water chestnuts
1 cup mayo
1 cup shredded cheddar
2 Tbsp sugar
1/2 pound bacon, fried crisp and crumbled
6 strong cup popcorn
Mix all ingredients together except for bacon and popcorn. Add popcorn and combine-just before serving mix in bacon.
Other things that I am going to try adding-of course since everything we eat has to be spicy-how about fresh jalapeno? Or just a red pepper out of the garden?
This is a very neat way to get some veggies into the kids and let them have fun eating it since there aren't many kids that dislike popcorn.
Enjoy--not to worry for those of you looking for more zucchini recipes they are still coming.
Popcorn Salad-don't laugh its a tasty one
1 cup sliced celery
1/2 cup chopped onion
1 can chopped water chestnuts
1 cup mayo
1 cup shredded cheddar
2 Tbsp sugar
1/2 pound bacon, fried crisp and crumbled
6 strong cup popcorn
Mix all ingredients together except for bacon and popcorn. Add popcorn and combine-just before serving mix in bacon.
Other things that I am going to try adding-of course since everything we eat has to be spicy-how about fresh jalapeno? Or just a red pepper out of the garden?
This is a very neat way to get some veggies into the kids and let them have fun eating it since there aren't many kids that dislike popcorn.
Enjoy--not to worry for those of you looking for more zucchini recipes they are still coming.
Zucchini in dessert?????
Yes I am sure most have had zucchini bread and possibly the delicious zucchini cake-but this recipe to me beats them all--Mock Apple Pie!
If you are just craving a freshly baked apple pie and of course this time of the year apples aren't ready but zucchini is plentiful-check it out!
1 9 inch double pie crust
6 cups zucchini, peeled and cut into slices
1/4 cup water
2 Tbsp fresh lemon juice
1/2 cup sugar
1/2 cup brown sugar-packed
3 Tbsp flour
2 tsp cinnamon
1/4 tsp nutmeg
Preheat oven to 350. Put one crust in bottom of 9 inch pie pan. In a medium suacepan, cook zucchini slices in water until tender. Drain well. Toss with lemon juice and set aside.
In large bowl combine sugars, flour, cinnamon and nutmeg. Add cooked zucchini and combine well. Pour into bottom crust, place the top crust over zucchini mixture. Pinch to seal edges and poke a few holes with a knife to allow steam to escape. Bake 45 minutes or until golden brown.
I can almost bet that if you serve this to guests and don't tell them it is zucchini they won't be able to tell the difference.
Enjoy!
If you are just craving a freshly baked apple pie and of course this time of the year apples aren't ready but zucchini is plentiful-check it out!
1 9 inch double pie crust
6 cups zucchini, peeled and cut into slices
1/4 cup water
2 Tbsp fresh lemon juice
1/2 cup sugar
1/2 cup brown sugar-packed
3 Tbsp flour
2 tsp cinnamon
1/4 tsp nutmeg
Preheat oven to 350. Put one crust in bottom of 9 inch pie pan. In a medium suacepan, cook zucchini slices in water until tender. Drain well. Toss with lemon juice and set aside.
In large bowl combine sugars, flour, cinnamon and nutmeg. Add cooked zucchini and combine well. Pour into bottom crust, place the top crust over zucchini mixture. Pinch to seal edges and poke a few holes with a knife to allow steam to escape. Bake 45 minutes or until golden brown.
I can almost bet that if you serve this to guests and don't tell them it is zucchini they won't be able to tell the difference.
Enjoy!
Tuesday, July 20, 2010
Zuchinni Zuchinni Everywhere!!!
So I am not sure what happened in my garden-I planted 3 plants of cantalope, 3 of acorn squash and 3 of zuchinni-well it appears that I ended up with either 6 or 8 plants of zuchinni. What does this mean? I have an tremendous amount of zuchinni.
So now I am on a mission to try new recipes to make it taste different so that we don't get sick of it-especially since Frank is not a HUGE fan!!!!!
Last night I made SPAGHETTI ALLA CARBONARA DI ZUCCHINE-it was and easy and tasty recipe and it goes as follows
5 Tbsp olive oil
1 garlic clove peeled
3 1/2 cups 1/4 inch slices of zuchinni
2 eggs at room temp
3/4 cup parmesan cheese
12 ounces spaghetti
6 large basil leaves
Boil pasta. Heat oil in fry pan and toss in whole garlic clove. Saute for about 1 minute until it turns light brown. Toss in zuchinni and saute for about 15 minutes until golden brown.
Put eggs and parm cheese in large bowl and whisk together. When pasta is done, toss with eggs and parm-the heat from the pasta will cook the eggs. Next toss with zuchinni and torn basil leaves. Season greatly with pepper and salt to taste.
Enjoy and be sure to check back because I will be posting more recipes with zuchinni!
So now I am on a mission to try new recipes to make it taste different so that we don't get sick of it-especially since Frank is not a HUGE fan!!!!!
Last night I made SPAGHETTI ALLA CARBONARA DI ZUCCHINE-it was and easy and tasty recipe and it goes as follows
5 Tbsp olive oil
1 garlic clove peeled
3 1/2 cups 1/4 inch slices of zuchinni
2 eggs at room temp
3/4 cup parmesan cheese
12 ounces spaghetti
6 large basil leaves
Boil pasta. Heat oil in fry pan and toss in whole garlic clove. Saute for about 1 minute until it turns light brown. Toss in zuchinni and saute for about 15 minutes until golden brown.
Put eggs and parm cheese in large bowl and whisk together. When pasta is done, toss with eggs and parm-the heat from the pasta will cook the eggs. Next toss with zuchinni and torn basil leaves. Season greatly with pepper and salt to taste.
Enjoy and be sure to check back because I will be posting more recipes with zuchinni!
Thursday, July 8, 2010
Yugoslavian Red Lettuce
Here is a picture of the gorgeous lettuce that came from my garden!
I can't wait to dig into a big salad of this tonight for dinner! Or maybe Asian Lettuce Wraps instead with a little venison, radishes and brown rice with a spicy chili sauce!
Enjoy
Wednesday, July 7, 2010
Gardening Stuff
I just picked my first zucchini of the year-as with everything else this seems very early.
I also cut some of the first of the Yugoslavian Red Lettuce. I don't know if it has any special flavor but boy is it pretty! I will update you have I have a chance to eat it.
I also have lots of tomatoes on the vine and a few peppers-now all they need to do is ripen and mature.
Man you gotta love summer!
I also cut some of the first of the Yugoslavian Red Lettuce. I don't know if it has any special flavor but boy is it pretty! I will update you have I have a chance to eat it.
I also have lots of tomatoes on the vine and a few peppers-now all they need to do is ripen and mature.
Man you gotta love summer!
Thursday, July 1, 2010
Sofrito-Plentiful Garden Sauce
Another use for random ingredients from your garden that I discovered this week:
Sofrito
Sofrito dresses up any dish from meat to pasta.
1 cup(s) red onion
1 cup(s) yellow onion
1 cup(s) green bell pepper
1 cup(s) red bell pepper
1/2 cup(s) parsley
1/2 cup(s) cilantro
1/3 cup(s) shallot
1/4 cup(s) white wine
1/4 cup(s) olive oil
1 garlic
1 tablespoon(s) chives
1/3 cup(s) basil, thyme, rosemary, etc
Combine all ingredients.
Pulse in food processor until almost smooth.
This can be served hot or at room temperature.
Enjoy
Sofrito
Sofrito dresses up any dish from meat to pasta.
1 cup(s) red onion
1 cup(s) yellow onion
1 cup(s) green bell pepper
1 cup(s) red bell pepper
1/2 cup(s) parsley
1/2 cup(s) cilantro
1/3 cup(s) shallot
1/4 cup(s) white wine
1/4 cup(s) olive oil
1 garlic
1 tablespoon(s) chives
1/3 cup(s) basil, thyme, rosemary, etc
Combine all ingredients.
Pulse in food processor until almost smooth.
This can be served hot or at room temperature.
Enjoy
Tuesday, June 22, 2010
Cilantro!
The cilantro in the garden is one herb that sometimes is hard to keep up with-it tends to bolt very quickly-here is a recipe for you to use up a good amount at one time.
Cilantro Pea Pesto
About 1 cup cilantro
about 3/4 cup peas (thawed if frozen) Hopefully you have fresh from your garden
1-2 cloves garlic depending on size of clove
about 1/4 cup feta cheese
about 1/4 cup nuts-I used almonds
salt and pepper to taste
olive oil to bring it to the consistency you want it
Combine all ingredients in a food processor-slowly add olive oil until pesto comes together to the consistency you like.
Last night I served this at room temp on some pasta-right before serving I drizzled another bit of olive oil and some additional salt and pepper. Great option for a side dish especially since you are getting peas involved with no one knowing!
Enjoy
Cilantro Pea Pesto
About 1 cup cilantro
about 3/4 cup peas (thawed if frozen) Hopefully you have fresh from your garden
1-2 cloves garlic depending on size of clove
about 1/4 cup feta cheese
about 1/4 cup nuts-I used almonds
salt and pepper to taste
olive oil to bring it to the consistency you want it
Combine all ingredients in a food processor-slowly add olive oil until pesto comes together to the consistency you like.
Last night I served this at room temp on some pasta-right before serving I drizzled another bit of olive oil and some additional salt and pepper. Great option for a side dish especially since you are getting peas involved with no one knowing!
Enjoy
Friday, June 18, 2010
Gardening Update
All the wonderful rain is helping my gardens along. I wanted to share the pics I took yesterday of the different areas that I am growing everything from purple onions to horseradish to blueberries.
Enjoy
Wednesday, June 16, 2010
Rain Rain go away
Well they are promising nice sunny weather for the most part over the next 3-4 days. My garden has soaked up enough rain and now is looking for some warm sun. If I am able to get in the garden and work on getting weeds under control I will post some pictures of how wonderful my garden is growing later this weekend.
Hope all of your gardens are loving this weather as well!
Hope all of your gardens are loving this weather as well!
Thursday, June 10, 2010
Becky's In Home Bistro New Budget Minded Meal Menu
Summer is here-or so it feels like it anyhow! I have posted my new Budget Minded Meal Menu for Summer on my website. Check it out and I ask that you pass it onto anyone you know that might be interested in my services.
Here are the menu options
Becky’s In Home Bistro is offering a special menu and pricing for those clients who want meals prepared just for them, but have a limited income. For example: parents with young children who would like their kids to eat healthy meals, but don’t have the time to prepare them or seniors who may want meals prepared for them so they don’t have to.
The meal plans are as outlined below (all include groceries):
5 entrée’s with 4 servings of each= $160
4 entrée’s with 4 servings of each=$140
3 entrée’s with 4 servings of each=$120
**There would be a $15 fuel charge for any location that is greater than 40 miles from my home in Lindstrom
Meal Choices would be made from the items below:
CASSEROLES
Cheeseburger Rice***Pork Chop and Potato Casserole***Italian Sausage & Potatoes***Swiss Chicken***Chicken Bruschetta Bake***Savory Mexican Pork Casserole***Frankfurter Divan Casserole***Pasta Pie with Kielbasa***Turkey Enchiladas
SOUPS
Corn and Potato Soup***Summer Stew***Chicken Soup with Spinach and Orzo***Salmon Corn Chowder***Summer Garden Soup
ENTRÉE AND SIDE DISH COMBINATION (Choose one from each column)
Grilled Chicken Caesar Zesty Green Beans
Thai Peanut Chicken Vegetable Medley
Corn Bread Chicken Corn & Green Chilies Casserole
Beef Steak with Red Onion Relish Zucchini Bake
Italian Style Turkey Burgers Savory Rice
Curried Turkey Burgers Swiss Potatoes
Reuben Burgers Potatoes & Green Beans
Check out my website for further information www.beckysinhomebistro.com
Here are the menu options
Becky’s In Home Bistro is offering a special menu and pricing for those clients who want meals prepared just for them, but have a limited income. For example: parents with young children who would like their kids to eat healthy meals, but don’t have the time to prepare them or seniors who may want meals prepared for them so they don’t have to.
The meal plans are as outlined below (all include groceries):
5 entrée’s with 4 servings of each= $160
4 entrée’s with 4 servings of each=$140
3 entrée’s with 4 servings of each=$120
**There would be a $15 fuel charge for any location that is greater than 40 miles from my home in Lindstrom
Meal Choices would be made from the items below:
CASSEROLES
Cheeseburger Rice***Pork Chop and Potato Casserole***Italian Sausage & Potatoes***Swiss Chicken***Chicken Bruschetta Bake***Savory Mexican Pork Casserole***Frankfurter Divan Casserole***Pasta Pie with Kielbasa***Turkey Enchiladas
SOUPS
Corn and Potato Soup***Summer Stew***Chicken Soup with Spinach and Orzo***Salmon Corn Chowder***Summer Garden Soup
ENTRÉE AND SIDE DISH COMBINATION (Choose one from each column)
Grilled Chicken Caesar Zesty Green Beans
Thai Peanut Chicken Vegetable Medley
Corn Bread Chicken Corn & Green Chilies Casserole
Beef Steak with Red Onion Relish Zucchini Bake
Italian Style Turkey Burgers Savory Rice
Curried Turkey Burgers Swiss Potatoes
Reuben Burgers Potatoes & Green Beans
Check out my website for further information www.beckysinhomebistro.com
Wednesday, June 9, 2010
Big Boys Begin a New Chapter
Well the boys are a little over 8 weeks old and today they begin a new chapter!
It was fun to have them around....
Tuesday, June 8, 2010
Rainy Days......
Rainy days make me want to be in the kitchen-question is what to cook?
Thinking about making some big chewy chocolate and peanut butter chip cookies. MMMMMMMM.
My mind is not going beyond the cookies right now-more later!
Thinking about making some big chewy chocolate and peanut butter chip cookies. MMMMMMMM.
My mind is not going beyond the cookies right now-more later!
Tuesday, June 1, 2010
Radishes
Wow are the radishes coming fast and furious in the garden! Not complaining we are big fans of them-I tried a new recipe over the weekend that if you are a fan of them also-you absolutely have to try it.
It is radish butter
1/2 pound of radishes-trimmed and at room temp
6 Tbsp softened butter-cut into tablespoon pieces
salt and pepper to taste
Put radishes in food processor and pulse a few times to create small chunks. Remove from processor and squeeze out all liquid by using cheese cloth or a double thick papertowel.
Return to food processor and add butter one tablespoon at a time to incorporate evenly. Once all combined remove to a container and top with salt and pepper.
Serve with crunchy bread that has been lightly heated or celery sticks.
Enjoy!
It is radish butter
1/2 pound of radishes-trimmed and at room temp
6 Tbsp softened butter-cut into tablespoon pieces
salt and pepper to taste
Put radishes in food processor and pulse a few times to create small chunks. Remove from processor and squeeze out all liquid by using cheese cloth or a double thick papertowel.
Return to food processor and add butter one tablespoon at a time to incorporate evenly. Once all combined remove to a container and top with salt and pepper.
Serve with crunchy bread that has been lightly heated or celery sticks.
Enjoy!
Thursday, May 20, 2010
Long Awaited Gardening Update
All planting is done! It is hard to believe I am saying that as I am almost always finishing planting on Memorial Day Weekend!
Final count 49 tomato plants, 35 pepper plants, 6 brussels sprouts and a couple varieties of lettuce, radishes, zuchinni, cantaloupe, acorn squash, purple onions and herbs!
We have had a few radishes and more will be ready within the next week!
Now the fun begins-keeping up with weeds and also watching things grow!
Hope everyone elses gardening season has been an enjoyable one so far!
Enjoy
Final count 49 tomato plants, 35 pepper plants, 6 brussels sprouts and a couple varieties of lettuce, radishes, zuchinni, cantaloupe, acorn squash, purple onions and herbs!
We have had a few radishes and more will be ready within the next week!
Now the fun begins-keeping up with weeds and also watching things grow!
Hope everyone elses gardening season has been an enjoyable one so far!
Enjoy
Monday, May 17, 2010
chick pic week 5
It is hard to believe these guys are 5 weeks old already! They haven't found their full voice yet but they are definately liking the warm weather we had over the weekend!
Monday, May 10, 2010
Chick Pick Week 5
The boys continue to get bigger and bigger! This week they began venturing outside without being pushed and by the end of the week they will most likely find their voice! Great noises are coming from them now!
Tuesday, May 4, 2010
Fajita Tip
Cinco De Mayo is tomorrow and I thought I would share with you my favorite fajita seasoning.
It is Bolner's Fiesta brand and it is available at Cub. I highly recommend the Chicken Fajita Seasoning-it is buttery and very very good on everything not just chicken.
Eventhough I am giving you this tip for fajita's for Cinco De Mayo-we are not having fajita's we are having one of my favorites...It is my Dad's Taco's.
These are just good burger with taco seasonings, hot hot sauce, lettuce, tomatoe and freshly grated cheese. Why are they my Dad's taco's???? Because when I was growing up it was my Dad's job to fry the corn tortilla's in oil-he would stand for along time frying up those shells as he would eat 6-10 taco's in one sitting!
This was one of his favorite meals! Gotta love those memories-especially when they have to do with my dad and food!!!
By the way, I add homemade refried beans on the side to round out our meal!
Enjoy
It is Bolner's Fiesta brand and it is available at Cub. I highly recommend the Chicken Fajita Seasoning-it is buttery and very very good on everything not just chicken.
Eventhough I am giving you this tip for fajita's for Cinco De Mayo-we are not having fajita's we are having one of my favorites...It is my Dad's Taco's.
These are just good burger with taco seasonings, hot hot sauce, lettuce, tomatoe and freshly grated cheese. Why are they my Dad's taco's???? Because when I was growing up it was my Dad's job to fry the corn tortilla's in oil-he would stand for along time frying up those shells as he would eat 6-10 taco's in one sitting!
This was one of his favorite meals! Gotta love those memories-especially when they have to do with my dad and food!!!
By the way, I add homemade refried beans on the side to round out our meal!
Enjoy
Monday, May 3, 2010
Chick Pic Week 4
The kids have access to outside this week-none of them are braving it at this point-but we are figuring the wind we have been having is freaking them out!
Saturday, May 1, 2010
FiddleHeads
We found enough fiddleheads yesterday to get a good little taste of them-it is truely on the end of their season!
All I did was saute them in a little olive oil and butter with salt and pepper and the taste was amazing-very nutty and fresh.
We enjoyed them so much that we are going out today and get some more and I am going to put them in our egg rolls tonight.
MMMMMMMMMM!
By the way we were successful and found some of our own morels-we will be looking again today-hopefully luck will be on our side again today.
All I did was saute them in a little olive oil and butter with salt and pepper and the taste was amazing-very nutty and fresh.
We enjoyed them so much that we are going out today and get some more and I am going to put them in our egg rolls tonight.
MMMMMMMMMM!
By the way we were successful and found some of our own morels-we will be looking again today-hopefully luck will be on our side again today.
Friday, April 30, 2010
Morel Mushrooms
Thanks to a friend of Frank's we are going to enjoy a big Rib eye steak on the grill adorned with a healthy portion of fresh morel mushrooms!
With any luck the weather will hold out today and we will get out and find a few for ourselves.
Man gotta love the wild stuff you can find in the area-fiddle heads, ramps, asparagus and of course morels! Also, if you are adventoursome try nettle-gotta blanch it to remove the itchy little prickly things but it is worth the little bit of work.
Enjoy
With any luck the weather will hold out today and we will get out and find a few for ourselves.
Man gotta love the wild stuff you can find in the area-fiddle heads, ramps, asparagus and of course morels! Also, if you are adventoursome try nettle-gotta blanch it to remove the itchy little prickly things but it is worth the little bit of work.
Enjoy
Monday, April 26, 2010
Chick Pic's Week 3
Here are the chicks at about 3 weeks old. This week found them being moved into new digs as they were getting to big! They love all of the extra space and continue to grow!!!!!!
Tuesday, April 20, 2010
Rhubarb
Last night we had grilled hearts of romaine salad with crispy fried bacon and roasted rhubarb vinaigrette-oh ya and for dessert we had a vanilla rhubarb sauce over brittle chip ice cream!
Gotta love spring time-can't wait to see what other ways I can use all of the rhubarb that is coming in!
Enjoy
Gotta love spring time-can't wait to see what other ways I can use all of the rhubarb that is coming in!
Enjoy
Monday, April 19, 2010
Thursday, April 15, 2010
Rhubarb Another Sign of Spring
As my Rhubarb soaks up this wonderful rain I begin to think about my favorite recipes that I make every year right around this time whether it be Rhubarb Custard Cake or the new recipe I just found that I can't wait to try Country Rhubarb Cake which is described as a recipe that creates like a pie but tastes like a scone!!! Or the recipe for Roasted Rhubarb Vinaigrette mmmmmmm mmmmmmmm
I wonder what are other people's favorites??? Anyone have one that they would like to share?
Hope you all are enjoying this Spring.
I wonder what are other people's favorites??? Anyone have one that they would like to share?
Hope you all are enjoying this Spring.
Monday, April 12, 2010
Chicks Have Arrived
I know last week I let everyone know that the chicks were supposed to be delayed by a week-well after a little side trip to Milwaukee we received 25 chicks last Wednesday.
Here are a couple of pictures of them-these were taken on Sunday the 11th-so they are just shy of a week old!
They are so cute!
Thursday, April 8, 2010
Something Else
I also wanted to share with you the Marinated Cheese that I made for an event a week or so ago. It is such a wonderful appetizer that looks much more involved than it really is!
Follow Up on a few things
Over the last couple of weeks I have talked about the Silky Chicken that we butchered that had blue skin and meat-I now have a picture that I am hoping I can share with you of the chicken next to another chicken to show the color difference. This is the whole bird after it has been butchered.
Wednesday, April 7, 2010
Another Sure Sign of Spring
I was so excited that I was going to be able to share another sign of spring with everyone today-the arrival of our chicks! But a mix up in delivery and they won't be here until next week. These are meat birds that we are raising and then in a few weeks we will get about 1/2 dozen turkeys and another 15 chickens-these will be a variety and who knows maybe we will get another Silky Chicken in the mix!!!!!
Tuesday, April 6, 2010
Spring Fusion
Chives are up in the garden and since they do literally grow like weeds-I am really using them in everything!
Growing up my Grandma made these wonderful Chive dumplings that were about the size of a baseball and filled with butter and chives-wonderful-but WOW the amount of butter is mind blowing.
So over the last few years I have created my own version-Chive Kanefli-yes the little german noodle/dumpling/pasta meets the chive!
Basic recipe is about a cup flour and 1 egg with a pinch of salt. You want to have the dough be sticky and not watery. I add about a tablespoon or so of chopped chives and pepper too.
Bring water to a boil and then drop marble size amounts of dough into the boiling water-the smaller the dumpling size the better.
Once all dumplings have risen to the top of the boiling water allow to boil for another minute or so. Drain dumplings.
For this batch then I would melt about 2 tbsp of butter with a couple cloves of garlic chopped as well 2-3 tablespoons chives. Toss the dumplings and coat with wonderful goodness.
I think Grandma would even like this version of one of my favorite childhood memories.
Enjoy
Growing up my Grandma made these wonderful Chive dumplings that were about the size of a baseball and filled with butter and chives-wonderful-but WOW the amount of butter is mind blowing.
So over the last few years I have created my own version-Chive Kanefli-yes the little german noodle/dumpling/pasta meets the chive!
Basic recipe is about a cup flour and 1 egg with a pinch of salt. You want to have the dough be sticky and not watery. I add about a tablespoon or so of chopped chives and pepper too.
Bring water to a boil and then drop marble size amounts of dough into the boiling water-the smaller the dumpling size the better.
Once all dumplings have risen to the top of the boiling water allow to boil for another minute or so. Drain dumplings.
For this batch then I would melt about 2 tbsp of butter with a couple cloves of garlic chopped as well 2-3 tablespoons chives. Toss the dumplings and coat with wonderful goodness.
I think Grandma would even like this version of one of my favorite childhood memories.
Enjoy
Wednesday, March 31, 2010
Spring is here for certain!
Yesterday I planted a total of 120 plants/seeds in my AeroGrow garden which will eventually be planted in my gardens! Keep your fingers crossed that they grow quickly as I would have liked them to be planted about 2 weeks ago-but I couldn't get the supplies needed!
The weather outside makes me want to be gardening now-but wowo it is only April1 tomorrow. I will be gettting the lettuce, radishes, herbs and squash in within the next week or so.
Next week we will also be getting 25 new chicks-our first order of the year.
Man I love this time of year!
The weather outside makes me want to be gardening now-but wowo it is only April1 tomorrow. I will be gettting the lettuce, radishes, herbs and squash in within the next week or so.
Next week we will also be getting 25 new chicks-our first order of the year.
Man I love this time of year!
Friday, March 26, 2010
Kitchen Gadget Must Have
I know everyone has their favorite kitchen gadget-mine is my knife sharpener! I have to say it is the best thing since sliced bread!
It is the Corona Sharpening Tool-it is about the size of a popcicle stick but works better than any sharpener I have ever used.
I found out about this tool a few years back from one of the trucker friends of mine during potato harvest in North Dakota-it was an amazing find and I appreciate Louis sharing this with me.
You can find this tool on line at Amazon-there it is titled the Corona Clipper Sharpening tool and is $9.33 plus shipping or at Peaceful Valley Farm and Gardening(groworganic.com) it is the Corona Sharpening Tool and is $7.99.
I promise you will love this gadget and your knives will be like brand new-there is nothing better than a super sharp knife!
Enjoy
It is the Corona Sharpening Tool-it is about the size of a popcicle stick but works better than any sharpener I have ever used.
I found out about this tool a few years back from one of the trucker friends of mine during potato harvest in North Dakota-it was an amazing find and I appreciate Louis sharing this with me.
You can find this tool on line at Amazon-there it is titled the Corona Clipper Sharpening tool and is $9.33 plus shipping or at Peaceful Valley Farm and Gardening(groworganic.com) it is the Corona Sharpening Tool and is $7.99.
I promise you will love this gadget and your knives will be like brand new-there is nothing better than a super sharp knife!
Enjoy
Friday, March 19, 2010
NCAA Basketball Tourney and Food
With the start of the NCAA tourney yesterday-the fun food is on its way!
Last night Grilled Fish Tostada's with a spicy black bean sauce. Tonight Hot Cappricola and Asparagus Pizza!
Not sure what the rest of the weekend will bring-but I will keep you updated.
By the way-another successful St Paddy's day my home corned beef was awesome as was the raspberry guiness sauce served on top a a devils chocolate cake-WOW!
Go Gophers!
Last night Grilled Fish Tostada's with a spicy black bean sauce. Tonight Hot Cappricola and Asparagus Pizza!
Not sure what the rest of the weekend will bring-but I will keep you updated.
By the way-another successful St Paddy's day my home corned beef was awesome as was the raspberry guiness sauce served on top a a devils chocolate cake-WOW!
Go Gophers!
Monday, March 15, 2010
Blue Skinned chicken
As some of you know we have carried 4 hens thru the winter for the eggs they were laying-well in the past week the two little banties stopped laying eggs. So we decided that they would be dinner this weekend!
Sunday morning Frank went out to butcher up the two little hens. He was outside for about 20 minutes and stuck his head in the door and asked if I thought it was any concern that "whitey" which is what we had named the white long feathered chicken was blue! I thought he just meant the skin was a little blue compared to the other hen. He brought them in and the one chicken was a deep blue color which I would compare to a deep deep bruise you might get.
Never had we seen this before-well by the wondor of the internet we figured out that this was a breed from China called a silky chicken and this is part of their breed-dark blue skin, meat and also the bones are blue/black. This breed dates back to Marco Polo and he was so impressed with them that he wrote about them in his chronicles.
Well let me tell you I had a tough time thinking about eating this chicken-we smoked it and then I pulled it off the bone and made Tortilla chicken soup! We did taste a little bit of this meat by itself and it tasted more wild to me sort of like pheasant or rabbit.
But boy did it make a wonderful soup!
Sunday morning Frank went out to butcher up the two little hens. He was outside for about 20 minutes and stuck his head in the door and asked if I thought it was any concern that "whitey" which is what we had named the white long feathered chicken was blue! I thought he just meant the skin was a little blue compared to the other hen. He brought them in and the one chicken was a deep blue color which I would compare to a deep deep bruise you might get.
Never had we seen this before-well by the wondor of the internet we figured out that this was a breed from China called a silky chicken and this is part of their breed-dark blue skin, meat and also the bones are blue/black. This breed dates back to Marco Polo and he was so impressed with them that he wrote about them in his chronicles.
Well let me tell you I had a tough time thinking about eating this chicken-we smoked it and then I pulled it off the bone and made Tortilla chicken soup! We did taste a little bit of this meat by itself and it tasted more wild to me sort of like pheasant or rabbit.
But boy did it make a wonderful soup!
Thursday, March 11, 2010
Bonefish Bang Bang Shrimp MMMMMMMMMM
A few years ago when Frank and I were in Tampa we found Bonefish-not only did we find Bonefish we found their Bang Bang Shrimp! All I can say is WOW they are very very very good.
So this past weekend I was reading my latest Food Network Magazine and they featured a "Top Secret" recipe and it was the Almost Famous Spicy Fried Shrimp from Bonefish.
I tried this recipe last night and man did it bring us back to that trip-sitting outside with their outdoor seating and then again for a nice dinner inside on another occasion.
Check out Foodnetwork.com for the recipe and try it-see what memories you can create.
Enjoy
So this past weekend I was reading my latest Food Network Magazine and they featured a "Top Secret" recipe and it was the Almost Famous Spicy Fried Shrimp from Bonefish.
I tried this recipe last night and man did it bring us back to that trip-sitting outside with their outdoor seating and then again for a nice dinner inside on another occasion.
Check out Foodnetwork.com for the recipe and try it-see what memories you can create.
Enjoy
Wednesday, March 10, 2010
Corning my own beef for St. Patty's day starts today
Well one week from today is St. Patty's day and eventhough we are not irish-we still enjoy a little or alot of corned beef on the day of the irish.
A couple of years ago I started doing this and not only is it a fun process-very little hands on time-it is also very tasty. Check it out
Ingredients
1/2 c kosher salt
1 tbsp cracked black pepper
1 tbsp dried thyme
2 tsp allspice
2 tsp paprika
2 bay leaves crumbled
2 dried chilies ground-I like to use chipotle for the smokeyness
1 3 1/2 to 4 1/2 pound beef roast-boneless preferably but I use whatever is in the freezer
Mix all spices together. Spear the roast 30 times on each side with a metal fork-careful for your fingers-as my mom would say! Rub each side with the salt mixture. Place in a large ziplock bag and remove as much air as possible. Place in a rimmed baking sheet and cover with a similiar sized pan-weight this down with a couple of good sized canned goods. Refrigerate for 5-7 days turning once a day.
On the day of serving-rinse the roast and prepare in your favorite way. We smoke it awhile on the grill and then I finish it in the crock pot to get the great corned beef texture.
I tell you it is a very fun way to enjoy the St Patt's tradition!
Enjoy with a green beer or 2!
A couple of years ago I started doing this and not only is it a fun process-very little hands on time-it is also very tasty. Check it out
Ingredients
1/2 c kosher salt
1 tbsp cracked black pepper
1 tbsp dried thyme
2 tsp allspice
2 tsp paprika
2 bay leaves crumbled
2 dried chilies ground-I like to use chipotle for the smokeyness
1 3 1/2 to 4 1/2 pound beef roast-boneless preferably but I use whatever is in the freezer
Mix all spices together. Spear the roast 30 times on each side with a metal fork-careful for your fingers-as my mom would say! Rub each side with the salt mixture. Place in a large ziplock bag and remove as much air as possible. Place in a rimmed baking sheet and cover with a similiar sized pan-weight this down with a couple of good sized canned goods. Refrigerate for 5-7 days turning once a day.
On the day of serving-rinse the roast and prepare in your favorite way. We smoke it awhile on the grill and then I finish it in the crock pot to get the great corned beef texture.
I tell you it is a very fun way to enjoy the St Patt's tradition!
Enjoy with a green beer or 2!
Monday, March 8, 2010
Back from Sunny Florida
Our trip to Florida was great! The weather was not so great but the food was wonderful from a great mexican restaurant that made you feel like you were in someone's own dining room-we ate there twice that is how good it was to my crispy fried duck with a chilie sauce! Not a bad meal to be had.
However, we had to come home to warm up-so yesterday we were able to sit outside and enjoy the afternoon while preparing one of our favorite time consuming meals of the Summer. Green Chile Pork. This recipe we first had when we were in Scottsdale at the Roaring Fork-we have modified it numerous times since but everytime we have it it keeps getting better.
Basically it is lots of onions, garlic, green chilies whether they are poblanos, jalapenos or whatever suits your fancy and then you roast everything for hours until all the flavors come together-yesterday combined time this dish roasted for about 7 hours. When you decide it is done you add pepperjack cheese just to melt slightly into the meat and serve it on warm tortilla's.
I topped it last night with fresh spinach, avocado and purple onions dressed with olive oil, lime juice and salt and pepper.
I have to say-it is good to be home and able to create again-travelling brings out my desire to create!
Enjoy this dish
However, we had to come home to warm up-so yesterday we were able to sit outside and enjoy the afternoon while preparing one of our favorite time consuming meals of the Summer. Green Chile Pork. This recipe we first had when we were in Scottsdale at the Roaring Fork-we have modified it numerous times since but everytime we have it it keeps getting better.
Basically it is lots of onions, garlic, green chilies whether they are poblanos, jalapenos or whatever suits your fancy and then you roast everything for hours until all the flavors come together-yesterday combined time this dish roasted for about 7 hours. When you decide it is done you add pepperjack cheese just to melt slightly into the meat and serve it on warm tortilla's.
I topped it last night with fresh spinach, avocado and purple onions dressed with olive oil, lime juice and salt and pepper.
I have to say-it is good to be home and able to create again-travelling brings out my desire to create!
Enjoy this dish
Friday, February 26, 2010
Weightloss Challenge ends today
Well our healthy eating tour is coming to an end today! Frank's work weightloss challenge is over and after 7 weeks he lost 25 pounds! I am so proud of him.
While it was very fun for me to prepare meals for us that were extremely healthy and very low calorie-I am very glad to say that today we will be consuming wonderful french fries and good greasy burgers!
We definately learned alot about our eating habits and will adapt some of the new things such as portion control and eating many more vegetables but-we will scatter these in as opposed to this being our whole life.
Now we can look forward to vacation next week where we are sure to have some wonderful food on the beach!!!!!
Enjoy
While it was very fun for me to prepare meals for us that were extremely healthy and very low calorie-I am very glad to say that today we will be consuming wonderful french fries and good greasy burgers!
We definately learned alot about our eating habits and will adapt some of the new things such as portion control and eating many more vegetables but-we will scatter these in as opposed to this being our whole life.
Now we can look forward to vacation next week where we are sure to have some wonderful food on the beach!!!!!
Enjoy
Wednesday, February 24, 2010
Dangerous Lesson Learned in my Kitchen Today
While preparing dinner for a friend of ours that is coming over tonight I had a little mishap in the kitchen today....
I was poaching some pears in wine for dessert-I didn't want all of the wine to cook off before the pears got to the point I wanted to take them so I put a cover on the pot-not a very good idea as I would find out when I lifted the lid to check on them---
Anyone know what happened?????
I experienced a fireball in my face! Luckily I had just gotten my hair cut today and had not put any hairspray in my hair-which I believe saved a good deal of my hair.
I singed some eyebrows-which some of my friends would say that is a good thing! Some crispy edges to some of my hair-but other than that I was very lucky!
So-eventhough I have flamed numerous things with alcohol while cooking-I never knew that you should not cover alcohol.
I sure hope those pears are tasty as I am still pretty freaked as to how bad it could have been.
Learn from me on this one!
I was poaching some pears in wine for dessert-I didn't want all of the wine to cook off before the pears got to the point I wanted to take them so I put a cover on the pot-not a very good idea as I would find out when I lifted the lid to check on them---
Anyone know what happened?????
I experienced a fireball in my face! Luckily I had just gotten my hair cut today and had not put any hairspray in my hair-which I believe saved a good deal of my hair.
I singed some eyebrows-which some of my friends would say that is a good thing! Some crispy edges to some of my hair-but other than that I was very lucky!
So-eventhough I have flamed numerous things with alcohol while cooking-I never knew that you should not cover alcohol.
I sure hope those pears are tasty as I am still pretty freaked as to how bad it could have been.
Learn from me on this one!
Thursday, February 18, 2010
New Ingredient to try
How many times have you seen bulgar in a recipe and said huh????? what in the world is bulgar anyhow??????
Well in keeping in the spirit of watching what we eat-I decided it is about time to try bulgar for myself. So here is some info for you if you decide to try it......
Bulgar is steamed, dried, crushed wheat kernels that are used probably most notably in the Middle Eastern salad tabbouleh.
I guess if I had to explain the flavor and texture I would say it tasted alot like wild rice and was the consistency almost of quick cooking oats. It added a great deal of flavor to the Bulgar Barbeques that I prepared last night.
So next time you see a recipe with bulgar in it-I would definately suggest trying it out for size.
Let me know what you think-Enjoy!
Well in keeping in the spirit of watching what we eat-I decided it is about time to try bulgar for myself. So here is some info for you if you decide to try it......
Bulgar is steamed, dried, crushed wheat kernels that are used probably most notably in the Middle Eastern salad tabbouleh.
I guess if I had to explain the flavor and texture I would say it tasted alot like wild rice and was the consistency almost of quick cooking oats. It added a great deal of flavor to the Bulgar Barbeques that I prepared last night.
So next time you see a recipe with bulgar in it-I would definately suggest trying it out for size.
Let me know what you think-Enjoy!
Tuesday, February 9, 2010
Another Old Stand By Gets New Twist for Recipe Contest Entry
Whenever I need/want dessert on a moment's notice I have one recipe that is our favorite-it is Upside Down Berry Cakes. Read on and I can promise if you try it you will love it too!
The recipe contest was using a pint of strawberries and less than 8 ingredients and here is the recipe that I entered.
Choco Berry Upside Down Cakes
1/2 cup flour
1/2 cup sugar
1 tsp baking powder
1/2 cup milk
2 tbsp melted butter
Cooking spray
1 pint of strawberries cleaned and sliced
1/4 cup dark chocolate chips
Preheat oven to 375
Combine first 5 ingredients. Stirring just to combine. Pour into 10 ounce custard cups that have been sprayed with cooking spray. Divide berries and chips between the four cups.
Bake for 35 minutes until fruit is bubbly. 4 servings.
Just a hint-this would be excellent for Valentines day-serve it with good ice cream or a little fresh whipped cream.
Thought I would let you know-the original recipe was for blueberries and did not include the chocolate chips. I also make this recipe with any fruit I have on hand-or if I have no fruit then it is just straight up chocolate! It is always tasty!!!!!
Enjoy
The recipe contest was using a pint of strawberries and less than 8 ingredients and here is the recipe that I entered.
Choco Berry Upside Down Cakes
1/2 cup flour
1/2 cup sugar
1 tsp baking powder
1/2 cup milk
2 tbsp melted butter
Cooking spray
1 pint of strawberries cleaned and sliced
1/4 cup dark chocolate chips
Preheat oven to 375
Combine first 5 ingredients. Stirring just to combine. Pour into 10 ounce custard cups that have been sprayed with cooking spray. Divide berries and chips between the four cups.
Bake for 35 minutes until fruit is bubbly. 4 servings.
Just a hint-this would be excellent for Valentines day-serve it with good ice cream or a little fresh whipped cream.
Thought I would let you know-the original recipe was for blueberries and did not include the chocolate chips. I also make this recipe with any fruit I have on hand-or if I have no fruit then it is just straight up chocolate! It is always tasty!!!!!
Enjoy
Tuesday, February 2, 2010
Becky's In Home Bistro New Budget Minded Meal Menu
Hey-in case I didn't get this info to you guys some other way I wanted to let you know that I posted a new Menu for my Budget Minded Meals. Check it out at www.beckysinhomebistro.com
Secret Green Chili Sauce
In the spirit of diet mode in our house-here is my latest creation to provide lots of iron in our diet without many calories and WITH alot of flavor! Read on....
Recipe for Secret Green Chili Sauce
4 cups fresh spinach
4 oz can green chilies or roast your own jalapenos
3 TBSP salsa
3/4 cup broth or enough to make sauce the right consistency
salt and pepper to taste
Put the above ingredients in food processor and add broth a little at a time to create the right consistency of the sauce for the recipe you will use it in.
This sauce would be great on enchilada's, fresh fish, pasta or any dish that you want to add alot of things that are good for you but want to add a whole heck of alot of flavor also.
Enjoy
Recipe for Secret Green Chili Sauce
4 cups fresh spinach
4 oz can green chilies or roast your own jalapenos
3 TBSP salsa
3/4 cup broth or enough to make sauce the right consistency
salt and pepper to taste
Put the above ingredients in food processor and add broth a little at a time to create the right consistency of the sauce for the recipe you will use it in.
This sauce would be great on enchilada's, fresh fish, pasta or any dish that you want to add alot of things that are good for you but want to add a whole heck of alot of flavor also.
Enjoy
Saturday, January 30, 2010
Dinner Last Night
Last night thanks to a friend giving us a gift card we were able to go to Tria in North Oaks-Man was that a great dinner! I had a chicken breast with artichokes and sun dried tomatoes and Frank had a parmesean crusted chicken breast with a mushroom sauce-mmmmmmmm very good-I would highly recommend you checking this place out-it has always been one of our favorite spots. Especially in the summer when you can sit out on their patio!
Tuesday, January 26, 2010
Good Day
Yesterday afternoon my mailman brought me the new cookbooks I ordered. Today of course I have things to do but all I want to do is look thru the new cookbooks-this is when my creativity really starts to work-by seeing what others do in the kitchen-it makes me want to create!
So I will cook for a client today and then I will reward myself with "research" for the rest of this terribly cold and windy day!
What more can I ask for????
So I will cook for a client today and then I will reward myself with "research" for the rest of this terribly cold and windy day!
What more can I ask for????
Monday, January 25, 2010
Update on Skinless Boneless Thai Wings
They have great flavor-but sometimes you just have to have the skin and bones to get the full enjoyment!
Sunday, January 24, 2010
Skinless Boneless Thai Chicken Wings
I am sure you have guessed that since these are going to be skinless and boneless I really am not using chicken wings at all-I am using chicken breast cut into nugget size pieces.
The marinade has soy sauce, fish sauce, lime juice and zest, chili powder, ginger, cumin, coriander, hot chilies to taste and chili powder. Oh ya and honey to make them good and sticky. Adjust amounts to the amount of chicken you are preparing and your flavor palate.
I like to marinade the chicken overnight or at least 8 hours.
For the boneless skinless wings I am going to toss them in Panko breadcrumbs and bake-that way you still get the crunch that you would with the skin!
Frank and I first had this type of chicken wing in Tampa a few years ago-they were so awesome that we visited the restaurant twice while we were in town.
With our plans bringing us to the St Pete area in March-maybe we will be able to visit this place again.
Man they are so wonderful with the sticky sweetness of the honey and the awesome salty heat of chiles and fish sauce!@
I know that I will be enjoying our food during the big game today-hopefully you all will be too
GO VIKES
The marinade has soy sauce, fish sauce, lime juice and zest, chili powder, ginger, cumin, coriander, hot chilies to taste and chili powder. Oh ya and honey to make them good and sticky. Adjust amounts to the amount of chicken you are preparing and your flavor palate.
I like to marinade the chicken overnight or at least 8 hours.
For the boneless skinless wings I am going to toss them in Panko breadcrumbs and bake-that way you still get the crunch that you would with the skin!
Frank and I first had this type of chicken wing in Tampa a few years ago-they were so awesome that we visited the restaurant twice while we were in town.
With our plans bringing us to the St Pete area in March-maybe we will be able to visit this place again.
Man they are so wonderful with the sticky sweetness of the honey and the awesome salty heat of chiles and fish sauce!@
I know that I will be enjoying our food during the big game today-hopefully you all will be too
GO VIKES
Saturday, January 23, 2010
Fun Frankless Meal Night
Last night I was craving Pizza-I know I crave pizza alot! Well with Frank out of town I got to do something kinda special for me. I made Roasted Butternut Squash Pizza.
I take a small butternut squash and cut it in half and clean out the inside seeds. Slice it in rings and season it up with salt, pepper, garlic salt and cayenne pepper-lots of cayanne pepper-drizzle with olive oil and roast until brown and crispy. Rmove the skin and place on your favorite pizza crust. I also use a little blue cheese, mozzarella cheese and fresh herbs at the end.
Outstanding little morsels.
Tomorrow being the big game day-tune in tomorrow morning for a new way to make Thai Chicken wings-wingless and skinless for those watching there weight-like us!
I take a small butternut squash and cut it in half and clean out the inside seeds. Slice it in rings and season it up with salt, pepper, garlic salt and cayenne pepper-lots of cayanne pepper-drizzle with olive oil and roast until brown and crispy. Rmove the skin and place on your favorite pizza crust. I also use a little blue cheese, mozzarella cheese and fresh herbs at the end.
Outstanding little morsels.
Tomorrow being the big game day-tune in tomorrow morning for a new way to make Thai Chicken wings-wingless and skinless for those watching there weight-like us!
Wednesday, January 20, 2010
Roasted Cauliflower Revisited
20th of January 2010 and we are still watching our diet and exercising on a very regular basis. Soooo tonight I have decided to visit the many uses of cauliflower. For those of you who have followed for awhile you may remember that I made pizza sauce out of roasted cauliflower! Delicious is what I said then and I still say now-your loss if you haven't tried it yet.
Tonight I was craving mexican so I made a new version of enchilada sauce with roasted cauliflower and diced tomatoes blended.
For the rest of the story-you will need to tune in tomorrow to see if the creation was actually edible or not! Wish me luck as Frank was looking not so sure when he saw me making the dish!!!!
Tonight I was craving mexican so I made a new version of enchilada sauce with roasted cauliflower and diced tomatoes blended.
For the rest of the story-you will need to tune in tomorrow to see if the creation was actually edible or not! Wish me luck as Frank was looking not so sure when he saw me making the dish!!!!
Thursday, January 14, 2010
Yam vs Sweet Potato Tip
Yesterday while cooking for a client my recipe called for Sweet Potato-which by the way in my opinion is better tasting and is much better for you! Anyway, as I was peeling what I thought was a sweet potato to my surprise was a Yam!
Yikes I was disappointed-
I told my client later in the day that her meal of Vegetarian Enchiladas had yams in it instead of sweet potatoes and her response was "Oh that has happened to me before so now I always make a little scratch mark to be sure the flesh is that of a sweet potato the orangey color vs the white of the yam!
So I may have to try that going forward
Yikes I was disappointed-
I told my client later in the day that her meal of Vegetarian Enchiladas had yams in it instead of sweet potatoes and her response was "Oh that has happened to me before so now I always make a little scratch mark to be sure the flesh is that of a sweet potato the orangey color vs the white of the yam!
So I may have to try that going forward
Tuesday, January 12, 2010
Recipe Contest Time
It seems like this time of the year there are numerous recipe contests that crop up that interest me. Yesterday I entered my Hot Garlic Artichoke Dip recipe in a contest thru the Food Network Magazine.
Many of you know that I have entered contests in the past for the Rachael Ray Show and Texas Rio Star Grapefruit. Although I didn't win the contests, I consider them like brushes with fame. I was intereviewed by the Rachael Ray show and I placed top 5 out of 1500 people in the Texas Rio Star Grapefruit contest.
So my message to you today is-if you have some creative idea's why not take a chance and submit a recipe to a contest?
I will keep you posted on any progress of my latest submission.
Many of you know that I have entered contests in the past for the Rachael Ray Show and Texas Rio Star Grapefruit. Although I didn't win the contests, I consider them like brushes with fame. I was intereviewed by the Rachael Ray show and I placed top 5 out of 1500 people in the Texas Rio Star Grapefruit contest.
So my message to you today is-if you have some creative idea's why not take a chance and submit a recipe to a contest?
I will keep you posted on any progress of my latest submission.
Monday, January 11, 2010
Frank's Famous Burrito Dip Slimmed Down
So the diet continues-but that doesn't mean we aren't eating stuff we really enjoy having during the winter months!
This weekend we wanted burrito dip-for those of you that haven't had this before it consists of hamburger, refried beans, salsa and lots of velveeta cheese. Well not this weekend when I made it. Here's what I did.....
Replaced the burger with freshly ground chicken breast, made my own refried beans-so I knew it was all goodness in them with little fat, my own salsa and then for the cheese I used 2 % velveeta and only used about 1/2 cup which is at least 1/3 of what I usually use.
It had awesome taste-was it the burrito dip that we know and love-no but it was an awesome substitute during this diet time.
The other key to our enjoyment of this wonderful snack-moderation and portion control!
Try it when your hankering for something spicy and not sooooo fattening.
This weekend we wanted burrito dip-for those of you that haven't had this before it consists of hamburger, refried beans, salsa and lots of velveeta cheese. Well not this weekend when I made it. Here's what I did.....
Replaced the burger with freshly ground chicken breast, made my own refried beans-so I knew it was all goodness in them with little fat, my own salsa and then for the cheese I used 2 % velveeta and only used about 1/2 cup which is at least 1/3 of what I usually use.
It had awesome taste-was it the burrito dip that we know and love-no but it was an awesome substitute during this diet time.
The other key to our enjoyment of this wonderful snack-moderation and portion control!
Try it when your hankering for something spicy and not sooooo fattening.
Saturday, January 9, 2010
Soft Shell Crabs
Wow-thanks to my Chef friend Ross I was able to make soft shell crab last night for dinner!
It was fantastic-simple too a few of those wonderful little creatures in all their soft shell goodness, garlic, a Jalapeno pepper, fresh parsley and some good olive oil. Toss it around in a big skillet for a few minutes until the crab turn a little pink like shrimp and toss it with some pasta.
I have to say with the side of roasted broccoli and a nice glass of wine our dinner last night ranked right up there with an awesome fine dining experience without the price tag!
Enjoy
It was fantastic-simple too a few of those wonderful little creatures in all their soft shell goodness, garlic, a Jalapeno pepper, fresh parsley and some good olive oil. Toss it around in a big skillet for a few minutes until the crab turn a little pink like shrimp and toss it with some pasta.
I have to say with the side of roasted broccoli and a nice glass of wine our dinner last night ranked right up there with an awesome fine dining experience without the price tag!
Enjoy
Wednesday, January 6, 2010
Sorry
I am sorry if you have been waiting for foody thoughts from me-computer crashing does not make it easy to post on my blog!
Up and almost running so-just a quick note on Greens-such as Mustard greens, Kale and just simply spinach.
Very cheap and easy to prepare-for 2 people a total of 1 bunch-I suggest combining the mustard and the kale with a couple of cups of spinach for a kicker.
Start with a large kettle with a tablespoon of garlic-add the greens and then 1 1/2 cups water. Allow to wilt down a little and then season with salt and pepper.
Cover with lid and cook on low for about 20 minutes-taste and be sure the texture and flavor is good-if still a little bitter cook longer. The longer you cook the more mild they get.
Serve as a side dish-Enjoy
By the way I warned you that I would be starting the year off healthy!!!!!!
Up and almost running so-just a quick note on Greens-such as Mustard greens, Kale and just simply spinach.
Very cheap and easy to prepare-for 2 people a total of 1 bunch-I suggest combining the mustard and the kale with a couple of cups of spinach for a kicker.
Start with a large kettle with a tablespoon of garlic-add the greens and then 1 1/2 cups water. Allow to wilt down a little and then season with salt and pepper.
Cover with lid and cook on low for about 20 minutes-taste and be sure the texture and flavor is good-if still a little bitter cook longer. The longer you cook the more mild they get.
Serve as a side dish-Enjoy
By the way I warned you that I would be starting the year off healthy!!!!!!
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