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Mar. 31st, 2020

Ugh. Mini rant, then the good stuff.

People simply want to be told what to believe and then, believe everything they see on Facebook.

See the recent meme about Hobby Lobby closing all their stores and laying everyone off, as well as that letter about it's in the hands of god, for example. Research shows, that letter in particular is may or may not be true, the veracity has not been established, it was *Oklahoma stores only, and the rest are abiding by the state they are in guidelines. I mean, there's numerous people who either work at HL who are questioning this, saying, that's not happening at my store, where'd you hear this?

*And no one provides links!*

I mean, if you don't want to buy from Hobby Lobby because they're a bigoted, misogynistic, chauvinistic, backwards, religious zealot owned company, that's one thing and perfectly good reasons to not frequent that establishment. But to take something, blow it way up and then post it as fact? No, don't do that. *Truth matters*. Look at the Gamestop fiasco. *It wasn't true*.

Ok, rant over.

So, we found out Friday, after almost 3 years of behind the scenes work by his boss, Mark has received a promotion and a significant pay increase. As well as being switched from hourly to salary. Now, instead of doing the work without the pay or title, he has both. Heh.

So, going to salary means a big change in how I pay bills. One week next month will be a no paycheck week, but it'll be late in the month, so maybe we'll get lucky and that so called stimulus check will come that week (not holding my breath). He's stressing over causing complications in bill paying for me and I'm looking at him and saying, I got this., it'll be ok.

And it will be. Because this was a good thing and we needed it.

Sunday we tried a new breakfast recipe.

It failed, miserably.

It failed so very badly, that even though we hate to waste food, we looked at it, at each other and said it had to go away. It was that unappetizing. It didn't remotely look like the recipe for breakfast tacos whatsoever. That recipe got trashed. Our version of breakfast tacos turned out beautifully.

Dinner was a new recipe too. THAT recipe turned out great.

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Blackened Shrimp Tacos with Jalapeno-Lime Cole Slaw

Recipe courtesy of My Magazine from Kroger

Hands on time- 10 minutes ( closer to 20 if you ask me, especially if you use fresh jalapenos like I did)
Total time- 20 minutes (well....)
Serves 4 (yes, or 1-2 with leftovers)

Ingredients-

3tsp blackened seasoning (I didn't have any, so instead I used Stone Spice Company's Screamin' BBQT seasoning They are a locally, artisan spice company)
1 tsp salt, divided
1tsp pepper, divided
15-20 large shrimp, raw, shelled and deveined, rough chopped into bite size pieces
2 Tbsp olive oil (or oil of choice)
Juice from 2 limes
3/4 cup greek yogurt
1tsp honey
3 Tbsp olive oil (again, or oil of your choice)
1/4 cup jalapenos (they say to use canned, I used fresh and deseeded them), diced
1-2 scallion onions, chopped
1 bag of cole slaw blend of your choice
8 corn or flour tortillas

Directions-

1- In small bowl, mix shrimp with seasoning, 1/2 tsp of salt, 1/2 tsp of pepper, and 1 Tbsp oil. Toss to thoroughly coat. Set aside.

2- In large bowl, add lime juice, yogurt, honey, oil, remaining salt and pepper. Mix well. Add chopped jalapenos and scallions. Stir well. Add cole slaw mix and toss to combine. Place in refrigerator until needed.

3- Heat medium-large saute pan over medium-high heat. Add oil when hot. Add shrimp and cook through, about 2-3 minutes. Let shrimp rest while you prepare the tortillas. (heat or char the tortillas or do nothing as we did, your taste.)

4- Place 2 tortillas per plate and top with shrimp. Place roughly 1/2 cup of slaw on each, top with more sliced jalapenos and scallions, even black olives and sour cream if desired. Serve warm. Refrigerate leftovers, obviously.

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Enjoy!


Today's numbers in Virginia-
13401 tested
1250 positive
165 hospitalized
27 dead

2 in Bedford County


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Mar. 27th, 2020

Ow and Yum!

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Took Caena and Leo for a really long walk yesterday, 1.27 miles. Leo was literally leaning against me as we walked up the driveway to the house. I think I broke them.

We had martial arts class online using the Zoom app last night. So stiff today. Hard wood floors are not conducive to proper workouts. We are biting the bullet and making a quick trip to get mats for next time, after we go and mow my brother's front yard for him, on Sat.

So, yesterday I said I would post the recipe of the Slow Cooker Citrus Salmon with Melted Leeks if it turned out good.

It turned out amazing. Here's the recipe-

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Slow Cooker Citrus Salmon with Melted Leeks

active: 10 mins
total: 3 hrs 40 mins
Servings: 4


Ingredients

Cooking spray
3 cups sliced leeks (from 2 leeks) {I used 3}
1 tablespoon finely chopped fresh thyme {dried works too}
1 teaspoon chopped fresh sage {Oregano works as well as dried}
1 teaspoon kosher salt
½ teaspoon black pepper
¼ cup dry white wine
2 tablespoons unsalted butter, cut into 8 pieces
4 (6 ounce) skinless salmon fillets
1 lemon, thinly sliced
1 tablespoon olive oil


Directions

Step 1

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Coat a 5- to 6-quart slow cooker with cooking spray. Place the leeks in a bowl; toss with the thyme, sage or oregano, and 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper, and spread in an even layer in the bottom of the slow cooker. Pour the wine over the leeks and dot with the butter. Cover and cook on LOW until the leeks are tender, about 2 hours and 30 minutes.

Step 2

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Place the salmon on top of the leeks in the slow cooker. Sprinkle the salmon with the remaining salt and; top with the lemon slices, and drizzle with the oil. Cover and cook on LOW until a thermometer inserted in thickest portion of the salmon registers 140 degrees F, about 1 hour to 1hour 15 minutes. Transfer the salmon to a platter, and serve with the leeks.



Nutrition Facts
Serving Size: 1 fillet, 1/2 cup leeks

Per Serving:
369 calories; 20 g total fat; 6 g saturated fat; 569 mg sodium. 10 g carbohydrates; 1 g fiber; 3 g sugar; 35 g protein

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I served it with oven roasted asparagus seasoned with lemon juice and slices, salt pepper and olive oil. If you get a chance, and like salmon, make this. You won't regret it.


Virginia numbers-

7337 tested
604 positive
83 hospitalized
14 dead

3 in my County (no change)




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Apr. 27th, 2014

Daring Bakers Challenge- Easter Breads

The April Daring Baker’s Challenge was hosted by Wolf of Wolf’s Den . She challenged us to Spring into our kitchens and make Easter breads reflecting cultures around the world.

Yes, that would be me. Fun, eh? }:P

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On to the Challenge! )

Jan. 28th, 2014

Daring Bakers Challenge- Treecake (Baumkuchen)

The January 2014 Daring Bakers' challenge was hosted by Francijn of "Koken in de Brouwerij". She challenged us all to bake layered cakes in the tradition of Baumkuchen (tree cake) and Schichttorte (layered cake).

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It took me two tries to get this cake right. The first was a big fail, as following the directions to the letter resulted in the very bottom layer burning completely. So it went into the trash.

The second try, I used the broiler method instead and that worked perfectly. Because I used a longer pan than the recipe called for, I was only able to get 7 layers. But they were 7 delicious layers.

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I dressed our cake simply, with powdered sugar instead of the chocolate glaze. But the next time- and there will be a next time- we'll try the glaze.}:P

It really isn't a hard recipe to do, just a bit time consuming and you need patience. And you literally have to hover over your oven for each layer, otherwise, a few seconds too long and it'll edge into burning territory.

All in all, a fun Challenge and well worth the time!


THE RECIPE )

Nov. 19th, 2013

Remembering Lis, Queen of The Daring Kitchen

I found out last night, that Lis, a co-founder of The Daring Kitchen, the home of the Daring Bakers and Daring Cooks, passed away on Nov 12th.

Reading Lis' blog, La Mia Cucina, as well as Ivonne's Creampuffs in Venice blog, was the whole reason I joined the Daring Bakers, then the Daring Cooks. The sheer fun that came through the posts about the Challenges enthralled me. And so I joined.

Daring Bakers- Dobos Torte


A fellow Daring Kitchen member set up an event on Facebook, to celebrate the awesomeness that was Lis. It was suggested that we find a Challenge that we remember best, that gave us nightmares, that really Challenged us.

Honestly, there are quite a few, but the Dobos Torte Challenge was the one where, for the first time ever, buttercream actually worked for me. It was only my 5th Daring Bakers Challenge but I knew, after that, I could do any of them with a modicum of success and even if I failed, the group at the Daring Kitchen wouldn't care.

I've remade numerous Challenges since then, both Daring Bakers and Daring Cooks. Several are on permanent rotation, such as the Stacked Green Chile Enchiladas. In fact, last night, I made Cannelloni for the umpteenth time. And it was just as delicious as the first time.

Every single Challenge announcement was preceded by a humor filled paragraph or two, written by Lis. Every one of them showed her unique spirit and passion for this group of people who came together thanks to her and Ivonne.

Several months ago, Lis emailed me asking if I'd host a Daring Bakers Challenge in 2014 and gave me my choice of months when I said yes. I still have those emails. They are the epitome of her humor and warmth.

"Okay you are down for April. :D Just one thing.. NO CAKE. Hahahaha! I just realized we are doing 4 different types of cakes in 2014.. all of them very different, but still.. cake 4 times. ;)

We’ve got another Dutch pastry and bread – but not so much a special type of bread, but bread shapes so to speak.. it’s an awesome challenge. And then at the end of the year we’re doing a Spanish style King Cake – so that’s kinda bready and cakey, yes? We’ve got a big pie challenge still coming in 2013.. as well as a French pastry, another cake, verrines, flan and a savory pie challenge coming up in 2013. Not much savory in 2014 if that flips your switch. If it doesn’t that’s absolutely fine too.

Hope that helps in your choices? :)

Good luck!
Lis
xoxoxoxo"


Thanks, Lis, for the Daring Kitchen, for sharing your humor and passion for food with us all. We will endeavor to carry the Daring Kitchen onward in the spirit you would love and want. Come April 2014, I hope I do you proud.

And I'll try not to do cake.}:P

#tributetolis #daringbakers


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Oct. 28th, 2013

Daring Bakers Challenge- Savory Pot Pies

Hannah of Rise and Shine was our October 2013 Daring Bakers’ hostess and she challenged us to bake our own double crusted savory pot pies. Using any from-scratch crust and filling we choose, we were allowed to get completely creative with our recipe, showing off the savory flavors and fillings from our own home or region.

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I meant to post this yesterday, but well, that was spent relaxing after the 10+ hour drive back from Michigan the day before. I've now made my version of a chicken pot pie twice in as many weeks. Technically three times if you count the one that's in my mom's freezer for her and dad to have later this coming winter.

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I will admit, I totally winged this one, filling wise. I used the pie crust recipe provided for the one I made for us and store bought for mom and dad's. So there really isn't a set recipe for my filling, but I can say, it makes enough for TWO 9" pot pies. Yeah. And it's delicious.

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The gist of it is the following-

A 5 cheese (romano, parmesan, sharp cheddar, provolone, mozzarella) sauce- base is a basic roux, then heavy cream, then the cheese, mixed until smooth, seasoned with sea salt, pepper, garlic to taste. To that was added a pound of boneless chicken that was browned in olive oil, steamed broccoli florets, chopped red onions, chopped sauted mushrooms, sliced sauted leeks. And broken up pieces of thick cut applewood bacon. It was all mixed together then scooped into the waiting pie crusts, topped with a second crust, [mostly] sealed and baked at 375 for 45-50 minutes.

It makes enough filling for two pies, so the second can be made, allowed to cool( if the filling is still warm) and wrapped in 2 layers of tinfoil, then plastic wrap and frozen unbaked until you want to have it again.

I think I need to make a couple this weekend, as a matter of fact.}:P

THE RECIPES )

Oct. 14th, 2013

Daring Cooks Challenge- Choose Your Own

In a "celebration" of past Daring Cooks and Daring Bakers challenges, Lisa challenged all of us to search through the Daring Kitchen archives and pick any one we'd like! The REAL challenge was picking which delicious recipe(s) to try!


Well, I made Cannelloni this month, and I made a whole bunch of Green Chile Sauce, some of which was eaten on stacked fish enchiladas. And I made homemade pasta sauce and ravioli and other noodles.

Sadly, I took photos of none of it. So all I have is my word. Heh.




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