It's a First & Some Veggies

Guess what!? I WON something! I entered my name for a drawing over at Campfire Chic and I was picked by the random generator! I am speechless...wow...

Well, what did I win? I won a wonderful e-book called "Better Blog Content: How to draw in your readers and develop your Blog." It is written by Amy Schubert at Lemon & Raspberry. The e-book covers various questions like:

• Why is your blog content important?
• What is your blog niche?
• What do you blog about?
• Who is your ideal blog reader?

It also gives you time, resources, information, worksheets, and other wonderful goodies to help get your blog a goin'! Check out Lemon & Raspberry for more information and some other goodies!

I would also like to give out a THANK YOU to Campfire Chic for this wonderful giveaway.

Now, on to the good stuff! Well, the veggies....but they are GOOD if you prepare them this way!

~Spicy Cauliflower w/ Sesame Seeds~

1 1/2 tbsp. olive oil

1 tsp. ground cumin

2 med. yellow onions, finely sliced

pinch of tumeric

Salt

1 med. cauliflower, chopped

4 dried red chiles, stemmed and halved

1-2 tsp. sesame seeds, toasted

1 tsp. minced garlic

1 tsp. ground ginger

Basil for garnish

Heat the olive oil in a lg. skilled over med.-high heat. Add in the onions and cumin and the tumeric and a few pinches of salt. Cook, stirring, until the onions caramelize a bit and turn lightly golden, about 7-10 min. Add the red chiles, sesame seeds, garlic, and ginger. Continue to cook for another min. Add the cauliflower and stir well. Cover the pan and cook the cauliflower over low-med. heat for 3-5 min, until just tender. If you need to, add some water to help cook the cauliflower.

When the cauliflower is nearly cooked, remove the lid, increase the heat a little to "char" the cauliflower a bit. Salt to taste and sprinkle with basil. Move to serving dish and serve.

This dish was okay, I would really like to come back and tweak it a bit though. That is why I have posted it here!

I served it with a simple baked pork loin. I believe that it was garlic and herb flavored. Mmmmm I loves me some pork!

That is all....I am excited to get my new e-book.

In other news...I have started on a painting project. Actually many projects. I will post about them soon!

Have a great night and ENJOY!

Chicken Stir-Fry and....

Something else special...

But you'll have to read on for that one!

I made my first stir-fry in Japan last week! It was yummy. The chicken was moist and a little crunchy. This was the first time that I had experimented with cornstarch as a breading. I think that I am going to work with it more because I really liked the potential that it has to produce a crunchy yet moist product!

The sauce was a combo of sweet and savory pairing honey and soy sauce. Two of my favorites! And, to be healthy, there were veggies! I would like to add more next time, this is just what I had on hand...

Here is the recipe that I used:

~Crunchy Honey Chicken~

(Adapted from How Sweet Eats)

1 lb. boneless, skinless chicken breasts, cut into small cubes

2 egg whites

1/2 c. cornstarch (or flour)

1 c. broccoli florets

1/2 red pepper, thinly sliced

1 med. red onion, chopped

1-2 tsp. minced garlic

8 tbsp. olive oil

1/4 c. honey

Salt & Pepper

In two separate bowls, add the egg whites, lightly beaten, and the cornstarch or flour. Heat a large skilled over med-high heat and add 1-2 tbsp. olive oil. Add veggies and a pinch of salt and pepper and saute for 5 min, or until softened. Add in soy sauce and garlic and stir so veggies are coated, about 1-2 min. Remove from skillet and set aside.

With the chicken cut into cubes, season with salt and pepper. Heat the same skillet over med-hight heat and add 3 tbsp. olive oil (or enough to evenly cover the bottom of the pan.)  Dip the chicken pieces first in the egg whites, then into the cornstarch making sure to cover all of the chicken. Shake off excess. Add to the skillet and let brown for 2-3 min. per side. I did mine in two batches, resting the chicken on paper towels. Once all the chicken is done add it too the pan, then add the veggies back into the pan. Add honey and thoroughly mix to combine and heat the honey. Taste sauce and season with salt and pepper. Serve stir-fry with white or brown rice. 

Next time I am going to add more veggies, maybe some sugar snap peas, water chestnuts, more peppers...who knows!

Hubby said that the chicken was yummy and moist! He liked the breading concept, but wished it was a little bit more flavorful on its own, if it were eaten without the sauce.

I'm learning here!

Now....on to the "something special!"

~Gooey Cocoa Brownies~

(Recipe From Honey & Jam - Who got it from someone else...)

10 tbsp. unsalted butter

1 1/4 c. sugar

3/4 c. plus 2 tbsp. unsweetened cocoa powder

1/4 tsp. salt

1 tsp. vanilla extract

2 lg. eggs, cold

1/2 c. AP flour

2/3 c. walnut or pecan pieces (optional)

Make sure your oven rack is in the middle or bottom third, then preheat oven to 325 F. Line the bottom and sides of an 8x8 in. baking pan with parchment paper or foil leaving an overhang on opposing sides. 

Combine the butter, sugar, cocoa, and salt in a med. microwave safe bowl and micro for 1 min. 30 sec. Remove and stir until the butter is melted and the mixture is smooth. Set aside to cool. It will be gritty at this point, but it will smooth out!

When the butter and cocoa mixture is warm, not hot, stir in the vanilla with a wooden spoon. Add the eggs in one at a time, stirring vigorously after each one. When the batter looks thick, shiny and well blended, add the flour and stir until you cannot see it any longer, then beat even more! About 40 strokes or so to combine it well. Stir in nuts, if using. Spread the brownie mixture into the prepared pan and bake for 25-30 min. or until a toothpick, inserted into the center of the brownies, comes out slightly moist, with a little batter. Let cool completely on a rack before cutting.

Note: I did not use nuts. I DO NOT like nuts in my brownies. I like nuts, don't get me wrong, and I like them in other baked goods, just not in my brownies...  I also baked these brownies for a little while longer, about 5-10 min or so. I used a glass baking dish, and these are really moist and fudgy brownies, I wanted to make sure they were done in the middle.

These were WONDERFUL! They are the perfect consistency that I like my brownies to be. Nice and fudgy but with a slight cake texture to them. Also chocolaty....tehehe. Hubby liked them as well, he'll eat anything I bake, but he likes his brownies a little "lighter", if you will, more like a dense cake.

Well, I now have an excuse to make more brownies! Any suggestions that are not from a box?

I hope you get a chance to try these recipes out! Especially the brownies....  ;-P 

ENJOY!

Back-log of Recipies

This is a wonderful recipe that I made for an Italian-themed "party" one night. They are Ricotta cookies. Named so because they have...can ya guess it? Yup, Ricotta cheese! They were really good, although the texture is not much like a "cookies" more like a little cake/cookie hybrid. I think they should be called "bites"...to me that makes a little more sense. I did adapt the recipe a pinch, just a sub of flavoring, and a little thicker on the glaze!

~Sweet Ricotta Bites~

(adapted from 2italianrecipes.com)

15 oz. ricotta cheese (I used part-skim)

2 tbsp. almond extract

4 c. flour

1 tsp. baking powder

1 tsp. baking soda

1/2 lb. butter

1 3/4 c. sugar

2 eggs

5 tbsp. milk

1 1/2 c. powdered sugar*

1 tsp. almond extract

colored candy sprinkles

Preheat the over to 350 F. Mix/beat together butter, sugar, eggs, ricotta cheese, and 2 tbsp. almond extract in a bowl. Mix the flour, baking powder and baking soda. Add to the ricotta mixture and mix thorougly to form a creamed mixture. Add some flour to keep it form becoming too sticky. (I think I added another 1/4 c.) Shape the dough to form balls the size of a teaspoon. Place the balls on a cookie sheet and bake for 10-12 min. or until light brown. 

Remove from pan and put on a cooking rack set over another cookie sheet. Mix the milk, powdered sugar, and almond extract in a bowl until smooth and a little thick.* Pour the mixture over the warm cookies with a spoon and sprinkle with colored candy sprinkles**

*Note: I added about another 1/2 c. or so of powdered sugar. What I got with the original recipe was way to thin...but make it to your liking! I wanted it thick because the cookies were warm and the glaze would fall down the sides due to gravity. 

**Note: I learned, the hard way, that you should glaze about 3 cookies, then pause and come back to those 3 cookies and sprinkle them. The glaze hardens quickly!

These were a very different variety of cookie, but they were yummy! A little cake-like in texture, but not overly sweet! Even the Hubby liked these little guys. And when I told him what was in them he was a little shocked! Tehehe...

Well, when hearing about this "party" I set out to make a savory dish as well! (I also wanted/needed an excuse to bake something special!) ;-)

Here is the recipe I used for guidance:

~Olive Stuffed Mushrooms~

(Adapted from grouprecipes.com)

24 Whole mushrooms (white or crimini)

8 tbsp. olive oil

2 small onions, finely chopped

4 garlic cloves, minced

1/2 c. Spanish olives, or Kalamata olives, chopped*

1/2 c. Parmesan cheese, grated

2/3 c. dry breadcrumbs

3-4 tbsp. dried parsley

1-2 tbsp. dried rosemary

Salt & Pepper

Preheat oven to 400 F. In a small bowl, mix the olives, Parmesan, breadcrumbs, parsley and rosemary. Set aside. Wipe mushrooms clean with a kitchen towel or brush. (Do NOT run under water!) Trim mushroom stems and remove from the cap. You will be left with a "hole" begging to be filled. 

Warm 6 tbsp. olive oil in a lg. skillet over med. heat. Add the onion and garlic and sauté until soft, about 2-4 min. Add olive, cheese, herb breadcrumb mixture. Stir to combine and season with salt and pepper to taste. 

Arrange the mushroom caps on a parchment lined baking sheet. Fill each cap with the mixture. Drizzle with the remaining oil. Over lightly with foul and bake for 15 min. Remove foil and bake another 5-7 min. or until golden brown. Serve immediately.

*Note: I used Spanish green olives that were marinating in a spicy olive oil-crushed red pepper blend that I found at the local grocery store. Feel free to use whatever you wish. 

One comment that I did get, from an 8 year-old, was that these mushrooms were "....yummy, but I don't like mushrooms so I am only eating the filling!" Oh well, they were liked because they were gone by the time we left! 

ENJOY!

Grillin' Action

I got to fire up the GRILL a few weeks ago! Just a simple supper...nothing too fancy, but, when its done on the grill, it seems so much more special!

Just some sweet Italian turkey sausage and green beans. I tossed the beans with some garlic, salt, pepper, and onion powder. Then I put them on a small baking sheet and grilled them next to the sausage. T'was yummy!!

I had some time this week to edit other pictures besides food-related ones! Here is a sample: can you guess where it is from? Probably not...oh well, it looks cool!

NEWS: Stay tuned for a few restaurant reviews from a recent trip the Hubbs and I took to Raleigh, NC! Great time, great reads!

ENJOY!!

Late-Night Dinner Post

Here was the menu for Tuesday of this past week:

BBQ Chicken (w/ BBQ sauce bought in Napa Valley  :-)
Garlicky Broccoli
Roasted Rosemary Potatoes

Easy, good, and healthy comfort food! Here are the recipes....

For the Chicken, I basically just put a few breasts in a pan, seasoned them with salt and pepper, covered them in some BBQ sauce and baked them at 375 for about 45 min.

~Roasted Rosemary Potatoes~

9-10 New Potatoes, washed

2-3 tbsp. olive oil

2 tbsp crushed rosemary

2 tsp. garlic salt

2 tsp. onion powder

Pepper

Preheat oven to 375 F. Cut the the potatoes into uniform cubes and place in a med. bowl. Pour olive oil over potatoes and toss to coat. Sprinkle with rosemary, garlic salt, onion powder, and a pinch or so of pepper. Toss to combine. Spread on a baking sheet in a single layer and bake for 15-20 min. or until potatoes are golden brown around edges and are fork tender. Serve warm. 

~Garlicky Broccoli~

(recipe from Men's Health Magazine)

1 tbsp. minced baby carrot

1 tbsp. minced red onion

2 tsp. canola oil

1 tsp. minced garlic

1 tsp. grated fresh ginger*

1 8 oz. bag broccoli florets, cut into bite sized chunks

1-2 tbsp. hot water

In a skillet, combine carrot, onion, oil, garlic, ginger, and salt to taste. Cook, stirring, over low heat 3 min. Add broccoli and stir to coat with seasonings. Add water and cover pan. Cook, stirring occasionally for 1-2 min. or until broccoli are done. Add more water if necessary. Serve warm.

*I did not have any ginger on hand, so I omitted it here.

The broccoli recipe was good. I have come to like additions to cook broccoli. So far my favorites have been carrots and mushrooms. I wish this recipe was a tad bit more garlicky though...maybe more garlic next time? I think so!

Just an FYI I did not cook at all the rest of the week. Thursday we had a potential "hurricane" pass close to our area. We decided to have a little impromptu hurricane party. Needless to say, drinks were had and dinner was just a "get what you want" ordeal. Then on Friday, the Hubby got off work early and we went downtown to a restaurant called Sahara's Pita's & Subs. I was bummed that I forgot my camera because I wanted to do a review! Oh well, maybe next time!

HAPPY LABOR DAY WEEKEND!!


ENJOY!

BBQ Chicken Taco Party

Tacos are a great party/hosting food. They are easy, that are tasty, and people can have exactly what they want! On Saturday night the Hubbs and I were planning to go over to another good couples house and grill. While planning things out, word got spoken that I was a good cook, so I was asked to cook. I got SO EXCITED!! I like love to cook and entertain! (even if I am prepping all the ingredients at home, bringing them to another house, and then cooking) Hummmm....potential business venture there?? Maybe??

Wanting to keep things spicy and different. The Hubbs and I decided on doing chicken instead on steak. The tacos were accompined by a grilled asparagus and prosciutto appetizer, tortilla chips with homemade salsa and guacamole, and steamed peppers and onions. Other toppings were; grated Manchego cheese and sour cream. The meal ended with grilled peaches on grilled cinnamon-sugar tortillas with sweetened sour cream.

Phew! Think I took advantage of having a grill? I think so! Here are the recipes:

~Grilled Prosciutto-Wrapped Asparagus w/ Lemon~

(Recipe from Serious Eats)

1 Bunch asparagus, washed, tough ends snapped off

4 oz. thinly sliced prosciutto*

1 lemon, zested and cut in half

Olive Oil

Black Pepper

Wrap each asparagus spear in 1 slice of prosciutto, or 1/2 slice if the slices are large (or asparagus are small). Place on a baking sheet. Drizzle olive oil over the asparagus, and season with black pepper to taste. Preheat a gill to high heat. Place lemon halves, cut side down, and the asparagus on the grill. Cook asparagus until tender and prosciutto crisps, about 3-5 min. per side. Cook lemon halves until lightly browned, about 2-3 min. Remove asparagus from grill. Immediately squeeze the lemon halves over them, and sprinkle with lemon zest. Serve hot or at room temp. 

*I used 8 oz. of prosciutto and I halved each slice. I also used about 2-3 asparagus per roll because they were small and there were a lot in the bunch I got.

~Fresh Tomato Salsa~

(Recipe from Simply Recipes)

2-3 med sized fresh tomatoes, stems removed, seeded, and finely diced

1/2 red onion, finely diced 

1 jalapeno chili pepper, stems, ribs, and seeds removed, finely diced

1 serano chili pepper, stems, ribs, and seeds removed, finely diced

1 lime, juiced

1/2 c. cilantro, chopped 

Salt

Pepper

Chop the tomatoes, onion, and cilantro. Place in a med bowl. Prep the chilies. Be careful while handling the peppers. Avoid touching anything else with your hands afterwards until they have been washed thoroughly with soap and hot water. The seeds can be saved and added later if the salsa is not hot enough. Just a few at a time though. Combine the chilies, lime juice, salt, and pepper in the same bowl as the tomatoes. Stir to combine. Let sit for at least 1 hr. Stir before serving. Makes about 2-3 cups.

~Essential Guacamole~

(Recipe from Serious Eats)

4-5 ripe Haas avocados

3 tbsp. freshly squeezed lemon juice

8 dashes Tabasco

1/2 c. red onion, finely diced

1-2 lg. garlic cloves, minced

1 tsp. salt

1 tsp. black pepper

2-3 sun-dried tomatoes, finely chopped (from a jar w/ water) 

Cut the avocados in half, remove the pits, and scoop the flesh into a large bowl. Immediately add the lemon juice, Tabasco, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the sun-dried tomatoes. Mix well and season with salt and pepper to taste. Makes enough for 4 adults.

I had to alter this one to get the exact flavor I was looking for. The Tabasco, lemon, and sun-dried tomatoes add wonderful flavor. I  added more chopped garlic, garlic salt, and a little more Tabasco.

~Beer-Marinated Chicken Tacos w/ Onions & Peppers~

(Recipe from Serious Eats)

1 c. dark Mexican beer, I used Dos Equis Amber

2 tbsp. dark sesame oil

1 tbsp. finely chopped garlic

1 tsp. dried oregano

1 tsp. salt

1/2 tsp. black pepper

1/4 tsp. cayenne pepper*

6 boneless, skinless chicken breasts

8-12 taco sized corn tortillas 

1 lg. yellow onion sliced into rings

1 red, yellow, and green pepper, cut into strips

Mix all of the ingredients for the marinade together in a small bowl. Place the chicken breasts in a large Ziplock bag and pour in the marinade. Seal the bag, remove as much air as possible, and place in the refrigerator to marinate for 2 hours to overnight. Remove chicken from the refrigerator and preheat a grill to high. Place the peppers on double-layered tinfoil. Season with salt and pepper, and roll up into a package. Do the same for the onions. Place peppers and onions on grill, away from direct flame, about 7-8 min. before chicken. Turn foil package occasionally. Grill chicken until fully cooked and browned on both sides, about 4-5 min. per side. Remove from the grill and allow to rest for 5 min. Check peppers and onions, they are done when steam comes out of the package and both are soft. While chicken is resting, warm tortillas on the grill until pliable, about 1 min. per side. Cut chicken into thin strips.

To assemble, place a tortilla on a plate and top with guacamole, add chicken, peppers, onions, salsa, cheese and sour cream, or whatever toppings you wish. Wrap up and eat!

*I did not have cayenne pepper so I used some dried hot mexican chilies

This seems like a lot, but it was very doable for someone willing to put in the effort! I made the salsa ahead of time, and also marinated the chicken for about 3-4 hours. Everything was prepped before we went over to our friends house. All I had to do was cook!

Now, on to dessert!

~Grilled Peaches w/ Cinnamon-Sugar Tortillas & Sweetened Sour Cream~

(Peach recipe from Martha Stuart - Tortilla recipe from SAB)

4 peaches

2 tbsp. melted butter

1 c. sour cream

3 tbsp. brown sugar

4 flour tortillas

Spreadable butter

Cinnamon-sugar mixture

Mix sour cream and brown sugar together in a small bowl. Half and pit the peaches; brush both sides with butter, set aside. Preheat grill to med-low. Spread each tortilla with butter and sprinkle with a generous amount of cinnamon-sugar. Place peaches and tortillas on grill. Cook peaches until charred and softened, 4-5 min. per side. Heat the tortillas until the cinnamon-sugar bubbles and caramelizes, and the bottoms are brown, about 4 min. Remove both from grill. Place a tortilla on a plate. Slice 1 peach, two halves, and place on top of the tortilla. Spoon seasoned sour cream over top, and sprinkle with a pinch of cinnamon-sugar. Serve warm.

This was a very yummy and light dessert. I have been wanting to grill some other fruit besides pineapple. Maybe next time i'll grill some bananas? Who knows! I hope you can try some of these recipes for yourself!

ENJOY!

Easy, Yummy Meal(s)

This is what the Hubbs and I had for dinner on Wednesday night this past week: Turkey sausage w/ sautéed mushrooms, herbed barley, and steamed corn. Pretty simple and pretty straight forward. And here are the "recipes"

~Turkey Sausage w/ Sautéed Mushrooms~

5 Sweet Turkey sausages, de-thawed 

5-6 sliced button mushrooms

2 cloves garlic, minced

1/4 red onion, minced

1 tbsp. olive oil

Preheat a skillet over med-high heat. Add olive oil when warm. After chopping the garlic, onions, and mushrooms add them to the skillet, stirring. Saute for about 5 min. or until onions and mushrooms are soft. Once done remove from pan. Add turkey sausage. Cover and cook for 10 min. turning every 3 min until sausages are done, or a thermometer reads 180 degrees.

The herbed barley was left over from lunch the same day. It was plain so I added in some italian seasoning, a dab of olive oil and some salt and pepper. It was yummy. The barley recipe that I made for lunch was easy as well!

~Mixed Vegetable Barley Salad~

1 c. uncooked quick barley

2 c. water

salt 

pepper

olive oil

garlic

red onion

peppers

carrots

cherry tomatoes

Bring the water to a boil in a med stock pot. Once the water is boiling, add the barley, stir, reduce heat to low, and simmer, covered, for 10-12 min. Meanwhile, chop all the veggies (amount of each veggie differs based on amount of barley used). I used 2-3 cloves garlic, about 1/4 of an onion, 1/4 of a pepper, 4 baby carrots, and 4-5 cherry tomatoes. Place all the chopped veggies in a med saute pan, with a drizzle of olive oil, over med heat. Saute for about 5-6 min. or until the veggies are cooked though. Fluff barley with a fork when done cooking. Add to sautéed veggies. Stir to combine. Season with salt and pepper. Serve warm.

Enjoy!

Keeping Up Cooking - A New Week

What a day: Monday. They are good and bad. Good in that you get to start a brand new week, and bad in that you just came off the weekend of fun! Well, this monday was not to bad, not bad indeed. I woke up with my Hubby, made him breakfast (quick egg white omelette w/ bacon and toast), rolled his sleeves for work, and then away he was. I was feeling rather productive so I:

1. Vacuumed the living room, kitchen, front entry way, hallway, and our bedroom
2. Started 2 loads of laundry
3. Organized both my side and hubby's side of the closet
4. Raided the fridge for old food
5. Edited Photos

Most of these things I had done before 9:30 am! Woah, sometimes I just amaze myself!

When the Hubs got home I whipped him up a quick lunch. Having veggies that needed to be used up (already grilled) I decided on a quesadilla. I just took two whole wheat tortillas and toasted them in a pan, then, on top of one tortilla in the pan, I put the grilled veggies, swiss cheese, a few herbs, and topped it off with the other tortilla. Flip it after about 2 or so min. and toast the other side and melt the cheese. Presto! Easy Veggie Quesadilla. Some celery and cucumbers w/ ranch dip rounded out this meal. Yummy!

Dinner was another easy one. Again, I used leftover veggies from the kabobs. These ones were not yet cooked, just cut. I made a quick stir-fry with seasoned chicken. Basically I cooked the veggies in a little bit of olive oil and seasoned them with salt and pepper. I took the veggies out and placed the chicken, cut into bite-sized cubes, into the pan. I seasoned the chicken with salt, pepper, and seasoning salt. Once the chicken was cooked through, I threw the veggies back into the pan, stirred, and viola, Veggie Stir Fry!

These two meals are cooked with a "recipe" to look at. I just kind of wing it as I go! Both are very yummy and a great way to use up leftovers or an abundance of vegetables!

ENJOY!

Kabob Cookout Weekend!

I have finished my first week of cooking new meals! Albeit, with a slight adjustment: I swapped Friday for Saturday (hubby was gone & we had a guest over Saturday night). Wanting to impress, and also wanting something good, filling, and healthy....we decided on veggie and meat Kabobs. Steak kabobs at that!

Let me tell you, they were a lot of work, but very very worth it. We also decided on an appetizer and a dessert. For the app I made "Cali"-schetta, which is basically bruschetta but with avocado, cheese, and other stuff added in. For dessert I decided to make some lemon bunt cake. My hubby loves things with lemon. I think its the tart/sweet combo.

Everything turned out wonderful. We grilled the kabobs, veggies, pineapple, and meat outside. I made the appetizer, baked the cake, and made a batch of cornbread ( I was craving some...with honey...yum). Hubby helped with the prep work, cutting the veggies, mixing the cake, and stuff like that. When the guests arrived, drinks were passed out and the appetizers were eaten! Then, not to long after, dinner was served!

~"Cali"-schetta~

1/2-1/3 baguette, cut into 1/2 in. slices on the diagonal

3 tbsp. olive oil

1 lg. garlic clove, peeled, plus 1 clove, peeled and finely chopped

2 med. ripe tomatoes, seeded and chopped

2 avocados, pitted, peeled and chopped

1/2 onion, finely chopped

1/4 c. grated parmesan cheese

2 tbsp. chopped cilantro*

2 tbsp. lime juice

1/4 tsp. salt

1/4 tsp. pepper

Heat oven to 350 F. Lightly brush both sides of the bread slices with olive oil. Toast on a baking sheet for about 4 min. per side. Remove from oven and rub one side with the whole garlic clove. Let cool. In a med. bowl mix together chopped garlic, tomato, avocado, onion, cheese, cilantro, lime juice, salt, and pepper. Cover and refrigerate for 30 min. Top each bread slice with a spoonful of tomato/avocado mixture and serve.

*I left the cilantro as an optional garnish, I am not a fan of it, at all...

~Steak & Veggie Kabobs~

Steak, cut into 1 1/2 in. cubes

Marinade (10-30 min. stuff)*

Red, yellow and green peppers

Red onion

Cherry tomatoes

Zucchini

Squash

Button mushrooms

Pineapple

Kabob Skewers

Preheat grill. Marinade the steak in refrigerator. Soak skewers in water. Cut all the veggies into uniform pieces, about 1 1/2 in. each. (with the exception of the tomatoes). Peel and core the pineapple and cut into 1 1/2 in. cubes. Thread the veggies onto skewers, alternate veggies for looks. Thread the pineapple onto skewers. Thread the meat onto skewers. Grill the veggies and meat directly over the flame on med. heat. Place the pineapple above to warm with veggies and meat are cooking. Cook until meat is at your preferred doneness (We went for med. so it was about 10 or so min. each side) and veggies are charred and soft. Remove from grill. Place pineapple directly on grill and char, about 2 min. each side. Remove. Serve family style.

* I used a Teriyaki-style marinade

Ingredients before cooking

Nice char grilled meat, veggies, and pineapple!

~Lemon Cake~

2 sticks unsalted butter, room temp.

2 1/2 c. sugar

4 XL or lg. eggs, room temp

1/3 c. grated lemon zest (6-8 lg. lemons)

3 c. AP flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. salt

3/4 c. + 3 1/2 tbsp. freshly squeezed lemon juice

3/4 c. buttermilk, room temp*

1 tsp. vanilla

2 c. powdered sugar

Heat oven to 350 F. Grease and flour a bunt pan. Cream butter and 2 c. sugar in the bowl of an electric mixer fitted with a paddle attachment for about 5 min. or until light and fluffy. Mixing at med. speed, add eggs, one at a time, and lemon zest. 

Sift together the flour, baking powder, baking soda and salt in a bowl. In another bowl combine 1/4 c. lemon juice, buttermilk and vanilla. Add flour and buttermilk mixtures alternately to butter and sugar mixture, beginning and ending with flour. Pour batter into pan, smooth the top, and bake for 45 min. to 1 hr. until a cake tester comes out clean. Remove and let cool

Combine 1/2 c. sugar with 1/2 c. lemon juice in a small saucepan, and cook over low heat until sugar dissolves.** Pour over slightly cooled cake. Let cool completely. For glaze, combine powdered sugar and remaining 3 1/2 tbsp. lemon juice in a bowl. Mix with a whisk until smooth. Pour over top of cake, letting glaze drizzle down sides. Cut and serve.

*I accidently bought half & half instead on buttermilk. I used it, and it worked just fine.
**I missed this step. I added all the sugar and the full 3/4 c. lemon juice in the batter. Again, it worked just fine.

This meal was wonderful! It was also very fun, I love to entertain! (and a little bit of showing off my cooking ability...  :-) all in good fun) Everything tasted oh so yummy! All the "Cali"-schetta went, but we did cut up a few two many veggies, but, as you will see soon, they will not go to waste!

Oh, how I love desserts. This lemon cake satisfied a craving that I have been having for some time now. I get that typical craving for a baked good every now and again, but I cannot justify baking a whole batch of cookies for just 2 people. Enter entertaining: I can make a dessert! Aha! Wonderful.

Well, I hope that this inspires you to try these recipes. And soon too! Grilling season is almost over! (depending on where you live of course) Use those summer veggies, fruit and meat! Try something new, even if you don't stick to the recipe, it can be done and taste good!

Great way to spend the evening!

ENJOY!

I am busy...Call me bee...

Well HELLO THERE!!

There has been some time since my last post! I do apologize, but I have a ligetimate excuse! I am in school and it is the end of the year...and that can only equate to one answer...FINALS!! Oh yeah, guess what one of my finals is? Guess? Yeah, a gallery show! Not a solo show, it is with me and 9 other amazing artists...but its stressful to get work done! Especially if you are in another state for half of that time!

I was in North Carolina visiting the Hubby other the Thanksgiving holiday! It was wonderful! I got to cook, bake, stuff my belly, relax with hubby, and play with twin boys under 2 years old! Can life get more perfect!?!?! I think not!

With being out in NC, Hubby likes for me to cook for him....and boy did I ever! I cooked many scrumptious goodies for Turkey Day, but that will come in another post...In this one I will share with you the best that I made. (or what I took photos of!)

First off, lets start with some chicken wings...BBQ ones to be exact. Hubbs and I had just gotten done working out, and he had a craving for some finger licking goodness! (not the colonel) So, I experimented with a recipe right out of my head! It turned out wonderful and moist, just like good chicken should!

~Baked BBQ Chicken Wings~

1 pkg. whole chicken wings (about 8 pieces), thawed

1 1/2 c. flour

2 tsp. seasoning salt

2 tsp. chili powder

2 tsp. garlic powder

1 bottle BBQ sauce

Preheat the oven to 375. Spray a large glass baking dish with cooking spray. Place the flour into a medium mixing bowl and add the seasoning salt, chili powder, and garlic powder. Set aside. Take the chicken wings and separate the wing from the drummy by cutting at the joint. Also cut off the wing tip and discard. Coat the pieces in the flour mixture and lay into a single row in the baking dish. Cook in oven for about 15 min. then flip the wings. Bake for another 10 min. and cover with BBQ sauce. Bake for about another 30-40 min. or until the wings are tender and the juices run clear. Remove from oven, let cool for a min. and transfer to a plate and cover with remaining BBQ sauce from the baking dish. enjoy!

These turned out very yummy indeed and they were demolished. Next time I would used more spice and crisp them up a little more. (The top heating element in our oven does not work) The spice measurements are just a guideline, use whichever ones that you like and add as much or as little as you please!

Our Last meal...

~Steamed Asparagus~

1 bunch asparagus

2 thin slabs of butter

2-3 tbsp. water

Pinch of salt and pepper

Place the asparagus in a shallow bowl and pour the water into the bottom. Season with salt and pepper and place the butter on top of the asparagus. Steam for about 2-3 min. and then stir. If needed, steam for another few min. They should be green and crisp, but cooked. Season again before serving if desired.

~Greek Salad~

1 lg. tomato

1 lg. cucumber

1 pt. pitted kalamata olives

8 oz. feta cheese

1 16 oz. jar pepperoncini peppers

1 8.5 oz. jar Tuscan flavored olive oil

1 med. red onion*

1 lg. red or green pepper*

Chop up the tomato, cucumber, and green or red peppers into bite sized pieces. Place into a large bowl. Slice the red onion into thin rings and cut off the top of the pepperoncini peppers. Add them to the bowl. Add the olives and crumble the feta cheese over the top. Pour the bottle of olive oil over the entire salad. Toss to coat. Let cool in the refrigerator for a few min. to let the flavors mingle. Serve and enjoy!

*We did not use these ingredients in our salad, but they are other classic greek additions to salads. Next time I will add them!

~Seasoned Crescent Rolls~

1 pkg. reduced fat crescent rolls

garlic powder

garlic salt

italian seasoning

Preheat the oven to temp on crescent roll package. Line a baking sheet with parchment paper or tin foil and spray with cooking spray. Undo half of the crescent rolls and lay out flat on the baking sheet. Sprinkle with garlic salt and powder, and italian seasoning. Roll up and sprinkle with a little more of each seasoning. Repeat for the remaining rolls. Bake for 10-12 min. or until golden brown. Enjoy!

Again...these spices are just what I used because I was in a garlicky mood. Use whatever you like and enjoy! Duh!!

~Herbed Grilled Chicken~

1 pkg. boneless skinless chicken breasts, thawed

1/2 c. olive oil

garlic salt

garlic powder

onion powder

dried oregano

dried basil

Slice the chicken lengthwise through the middle to get 6 thin breast pieces. In a deep tuperware container pour the olive oil and the seasionings and herbs. Use as much or as little as you like! Stir to coat the chicken and store in the fridge for at least 30 min. Take chicken out and cook over med. heat, covered, for about 3-4 min. per side. Test for doneness, if inside is not pink and juices run clear they are done. Enjoy!

~Cinnamon Biscuits~

1 2/2 c. AP flour

1/2 tsp. sugar

1/2 tsp. salt

1/2 c. vegetable oil

2 tbsp. milk

2 tbsp sugar

2 tsp. cinnamon

Combine the first 5 ingredients in a large bowl and mix untl combined. Add more milk if needed. Turn out onto a floured surface and roll into a rectangle about 1/4 in. thick. Sprinkle with cinnamon-sugar mixture. Make sure this mixture is a more cinnamon-y than your standard cinnamon-sugar mixture. Roll the long way into a log and slice into 1 in. pieces. Place in a muffin tin and bake at 375 for about 10-15 min. or until tender and sightly browned. The frosting I made was just powdered surgar, milk and some vanilla extract.

**Updated**

On a side note...

Apparantly I make really good cheesy eggs! Hubby had some every day that I was visiting him in NC. I make them like this:

Whip some eggs together in a bowl with a fork. Add a little bit of milk (more if you have more eggs) and whip again. Pour into a heated pan sprayed with nonstick spray. Scramble the eggs. Add the cheese on top of the almost done eggs and cover with a lid for a few seconds. Uncover and mix until all the cheese is melted. Serve and enjoy!

Cheesy Eggs!

HAPPY HOLIDAYS!!