Thursday, July 30, 2009

Thankful Thursday


Greetings!
I was gone for 10 days to Utah to see the husband's family. It was very fun. While I was there I was pondering my blog and what I would like others to get out of it. It is evident I am not a gourmet chef, so I am wondering what I have to offer. I give you THANKFUL THURSDAYS starting now!

What is it you ask?

I am hoping since the mood out there is a bit melancholy due to the economy I can provoke moments of gratitude for what we do have. This will help me and perhaps others take a moment to reflect on the daily serving of blessings we get even when we are surrounded with heartache and loss. If you are kind enough to read my posts please share one thing you are grateful for on my THANKFUL THURSDAY posts (if you want to).

Here is our first THANKFUL THURSDAY:

I am grateful for the little things that make a day better. Today while shopping a random person stopped to smile a big smile at me. Something like that at the right time and with obvious sincerity can change my whole day around. It makes me realize how important it is for me to take the time to smile at others.

Since I am talking about "little things" I would suggest a fruit and cheese plate. It is fun, simple, and delicious.

Cheese Plate

1 cup Fresh Raspberries or purple grapes
1 sliced apple of your choice
1/2 cup almonds
1 sourdough baguette
1 tsp sea salt
1 Tbs butter
Cheese of your choice (may I suggest a hard cheese such as Gouda or Cheddar, a semi soft such as bleu cheese, and a soft such as Brie)

Take your sourdough baguette and cut up into slices. Spread with butter and sprinkle with sea salt. Place slices in oven on broil until toasted. Place on large plate along with the other ingredients in their own little section. Be sure to include cute knives, tongs, or forks and take the cheese out of the fridge 30 minutes prior to serving for easier cutting. Serve and Enjoy! My favorite is to spread cheese on the apple or spread the cheese on the toast and top with a berry for each bite!

UPDATE: I just found this blog to have THANKFUL THURSDAYS as well. How fun! I guess I will not claim this to be an original idea.

Tuesday, July 14, 2009

Take a Dip in the Pool and Have some Dip!


Description:
A very easy appetizer, or snack that never gets old!

Ingredients:
16 oz light sour cream
3/4 jar Real Bacon Bits 50% Less fat
1 cup finely shredded cheddar cheese
1 pkg light or regular Ranch Dip

Directions:
Mix & Serve with Triscuit crackers. (I just made it to serve with the rosemary olive oil Triscuits) Serve and Enjoy!

Friday, July 10, 2009

I Can Never Have Too Much Mexican Food


Ingredients:

1 pound chicken breasts
1 packet of chicken taco seasoning
1 small chicken bouillon cube
1 pkg of corn tortillas
1 can green enchilada sauce
2 cups Monterrey jack cheese
1 can cream of chicken soup
1 cup sour cream
1 small can of mild green chili's
1 cup re fried beans (optional)

So the recipe might seem a little odd because I had ingredients I just wanted to use up such as the re fried beans. I am glad I did it though because it was delicious.

Directions:
Start by placing chicken breasts in large pot over medium heat with taco seasoning, water, and chicken bouillon. Cover and allow to simmer until chicken is tender enough to shred. When Chicken is cooked add re fried beans. Add 1 cup of cheese and half of green chili's (or less depending on how spicy you like it) to chicken mixture. Place mixture in tortillas and roll up. Place rolled up tortillas into casserole dish that has half of the green enchilada sauce already covering the bottom of the pan. Pour the remaining half of green enchilada sauce over the top. Bring sour cream and cream of chicken soup mixture to a simmer and pour of enchiladas. Cover the rest with the remaining cheese and place in oven for 30 minutes at 375 degrees covered in tinfoil. Serve and Enjoy!

Wednesday, July 8, 2009

Get Your Hands off My Cake!?

What if I told you I am obsessed with ACE OF CAKES (Food Network) and CAKE BOSS (TLC). I watch each show, love the pretty cakes, want a pretty cake, but have no idea how to make one. What if I told you the real reason for this post was to ask a very important question.....


Ace of Cakes



LOOK AT THESE GREAT FLAVORS!


* almond
* almond amaretto cream
* apples and cinnamon*
* banana caramel
* bananas foster
* beurre noisette
* black forest
* blackberry sourcream
* blueberry muffin
* brownie*
* butterscotch walnut
* cardamom and pistachio
* caribbean black cake
* carrot
* cherry and almond
* chocolate
* chocolate cherry
* chocolate chip muffin*
* chocolate espresso
* chocolate mint
* chocolate orange
* chocolate raspberry
* dulce de leche
* egg nog
* ginger and green tea
* italian orange and vanilla
* lemon
* lemon curd and berries
* lemon poppyseed
* marble
* mudslide
* orange and ginger


* peaches and cream
* peanut butter and jelly
* peanut butter cup
* pear compote and ginger*
* pear spice*
* pecan pie
* pineapple coconut
* pumpkin and cinnamon
* pumpkin chocolate chip*
* red velvet
* smores*
* strawberry shortcake
* tiramisu
* white
* white chocolate raspberry
* yellow
* yellow w/ choc. buttercream




Or


CAKE BOSS



Buddy’s Recommendations for Wedding and Specialty Cakes

Some more tasty flavors:

Red Velvet cake with Vanilla or Cream Cheese Icing
Black and White Cake with Hazelnut Cream
Black and White cake with Chocolate Fudge
Devil’s Food Cake with Chocolate Ganache and Fresh Raspberries
Devil’s Food Cake with Chocolate Mousse, a thin layer of Chocolate Ganache, and Fresh Raspberries or Fresh Strawberries
Vanilla Cake with Lemon French Cream and Fresh Raspberries
Carrot Cake with Cream Cheese Icing





Let's say I order peaches and cream cake with Cream Cheese Icing. Do you notice how their hands are all over these cakes? I am not your typical germaphobe,

Germaphobe

1) Someone who has a genuine phobia of germs and is obsessed with cleanliness.



but I think it would be gross to eat a cake that has been touched by so many bare hands. Here is the question:
Am I crazy for thinking that is not okay to have cake that has been touched like that?

Friday, July 3, 2009

Beef Stroganoff



1 Round Steak cut into small cubes (sprinkled with tenderizer)
Flour, salt, and pepper
1/2 cup chopped onion
1 clove of garlic minced
1 can mushrooms sliced (some juice)
1 cup sour cream
1 can condensed tomato soup
6 drops Tabasco sauce ( I used more)
1/2 tsp salt
1 1/2 Tbsp. Worcestershire
Dash of Pepper

cooked spaghetti
Parmesan cheese

Dip meat in flour and brown in oil. Add onion, garlic, and mushrooms. Combine sour cream, tomato soup, and seasonings. Pour over meat. Simmer till tender at least 1 hr. Serve over Spaghetti and top with Parmesan cheese. Serve and Enjoy!

(I doubled everything for leftovers)