This is the easiest chicken pot pie ever! I love making this when the weather is cold, it's very comforting. Thanks to a prior supervisor who gave me this recipe.
Now this recipe makes enough filling for either two small pot pies or a large overflowing one (with a little extra). I always make two.
I forgot to take a picture b/c I made this for company and we were all hungry! I'll make this again soon though so no worries!
Ingredients
Deep dish pie shell (1 or 2)
Pillsbury roll out pie dough (1 or 2)
1 can of cream of potato soup
1 can cream of chicken soup
2 cans of veg-all vegetables
3 chicken breasts
Directions
Boil or bake the chicken and dice it up.
Mix up everything in a large bowl and then pour into the deep dish shell. Cover the shell with the roll out pie dough and pinch together the edges, cutting off the excess. Use a fork to poke holes in the top.
Bake at 350 degrees for 1 hour or until golden brown and bubbly.
Pecan Sandies
Recipe from Betty Crocker
My first attempt at making this type of cookie and I must say they tasted great! The maple flavor really made these cookies, everyone committed on how they loved it.
Ingredients
1 pouch Betty Crocker sugar cookie mix
1/2 cup butter, softened
1 egg
1/4 cup all-purpose flour
3/4 cup finely chopped pecans
1 tsp vanilla
1/2 tsp maple flavor
1/4 cup sugar
Directions
Heat oven to 375 degrees. In a large bowl, stir all ingredients together (except the 1/4 cup sugar) until dough forms. I used my dough hooks on my hand blender.
Roll out 1-inch balls; roll balls in 1/4 cup sugar. Place 2 inches apart on ungreased cookie sheet; press each with the bottom of glass to flatten slightly.
Bake to 9 to 11 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to wire rack.
My first attempt at making this type of cookie and I must say they tasted great! The maple flavor really made these cookies, everyone committed on how they loved it.
1 pouch Betty Crocker sugar cookie mix
1/2 cup butter, softened
1 egg
1/4 cup all-purpose flour
3/4 cup finely chopped pecans
1 tsp vanilla
1/2 tsp maple flavor
1/4 cup sugar
Directions
Heat oven to 375 degrees. In a large bowl, stir all ingredients together (except the 1/4 cup sugar) until dough forms. I used my dough hooks on my hand blender.
Roll out 1-inch balls; roll balls in 1/4 cup sugar. Place 2 inches apart on ungreased cookie sheet; press each with the bottom of glass to flatten slightly.
Bake to 9 to 11 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to wire rack.
Pumpkin Gingerbread Trifle
on November 23, 2011
Adapted from Paula Dean
For Thanksgiving, I was giving the task of bringing dessert. I wanted something simple and different than the usual pies, but something still fitting of the season.
Ingredients:
2 (14 oz) packages gingerbread cake mix
1 (5.1 oz) box instant vanilla pudding
1 (15 oz) can pumpkin pie filling
1 (16 oz) container frozen whipped topping
1/2 tsp cinnamon
1/4 cup brown sugar (optional)
Directions
Bake the gingerbread cake as directed on the box; cool completely. I mixed both mixes together and used a 13x9 pan (about 3/4 of the mixture) & a bread pan (about 1/4 of the mixture). I only used the cake from the 13x9 pan for this recipe.
When cake is completely cooled, crumble the cake from the 13x9 pan, setting aside 1/4 cup crumbs for garnish.
Make the pudding as directed on the box, let it set for 5 minutes in the fridge. After set, mix in the pumpkin filling, cinnamon and brown sugar (if using).
In a trifle bowl begin layering the cake crumbs, pumpkin mix and whipped topping. Garnish with reserved cake crumbs.
Refrigerate until serving.
For Thanksgiving, I was giving the task of bringing dessert. I wanted something simple and different than the usual pies, but something still fitting of the season.
Ingredients:
2 (14 oz) packages gingerbread cake mix
1 (5.1 oz) box instant vanilla pudding
1 (15 oz) can pumpkin pie filling
1 (16 oz) container frozen whipped topping
1/2 tsp cinnamon
1/4 cup brown sugar (optional)
Directions
Bake the gingerbread cake as directed on the box; cool completely. I mixed both mixes together and used a 13x9 pan (about 3/4 of the mixture) & a bread pan (about 1/4 of the mixture). I only used the cake from the 13x9 pan for this recipe.
When cake is completely cooled, crumble the cake from the 13x9 pan, setting aside 1/4 cup crumbs for garnish.
Make the pudding as directed on the box, let it set for 5 minutes in the fridge. After set, mix in the pumpkin filling, cinnamon and brown sugar (if using).
In a trifle bowl begin layering the cake crumbs, pumpkin mix and whipped topping. Garnish with reserved cake crumbs.
Refrigerate until serving.
White Fish Bake
on November 13, 2011
Sorry no clever title, but at least I'm blogging again! It's been a while I know. I have a lot of recipes on my list to make and I'm finally feeling inspired again, so there should be many more blogs to come! Recently I purchased a huge box of frozen white fish. It's awesome because it's healthy, thaws quickly and doesn't smell or taste fishy! Well with so much fish to make I figured I needed to try something new and this is my first new fish recipe with ingredients I already had in the house.
I was really happy with how it turned out, it had lots of flavor!
Ingredients:
4 (4oz) tilapia fillets (or other white fish)
5 grape tomatoes, chopped
1/4 cup shredded mozzarella cheese
1 1/2 slices of whole-wheat bread, crumbled in pieces (the heel works best)
1 1/2 tsp italian seasonings
1 tsp garlic powder
1 tsp olive oil
Onion powder
Salt & Pepper
Olive oil spray
Directions:
Preheat oven to 350 degrees.
Pat fish dry then season each side with salt, pepper and onion powder. Spray olive oil in a small baking pan. Place fish in baking pan and bake for approx. 10 minutes.
In a bowl mix together bread, cheese, italian seasonings and garlic powder. Spread the bread mixture on each fillet and then top with tomatoes. Bake for an additional 10 minutes or until fillets flake and are fully cooked. Cooking time will vary depending on the thickness of your fish.
I was really happy with how it turned out, it had lots of flavor!
Ingredients:
4 (4oz) tilapia fillets (or other white fish)
5 grape tomatoes, chopped
1/4 cup shredded mozzarella cheese
1 1/2 slices of whole-wheat bread, crumbled in pieces (the heel works best)
1 1/2 tsp italian seasonings
1 tsp garlic powder
1 tsp olive oil
Onion powder
Salt & Pepper
Olive oil spray
Directions:
Preheat oven to 350 degrees.
Pat fish dry then season each side with salt, pepper and onion powder. Spray olive oil in a small baking pan. Place fish in baking pan and bake for approx. 10 minutes.
In a bowl mix together bread, cheese, italian seasonings and garlic powder. Spread the bread mixture on each fillet and then top with tomatoes. Bake for an additional 10 minutes or until fillets flake and are fully cooked. Cooking time will vary depending on the thickness of your fish.
Eggs in a Basket
on October 15, 2011
My husband taught me this recipe a couple years ago, I think one of the guys he was working with at the time told him about it. It's basic eggs and toast, but with a twist!
Ingredients:
1 slice of bread
1 large egg
1 tbs butter
Salt, pepper or other seasonings
Directions:
Heat the butter in a skillet over medium-high heat. Cut a hole in the middle of the bread. You can use a cookie cutter or a small glass (like I did).
Two ways to cook the eggs:
Scramble - whisk the egg w/seasonings in a small bowl until combined
Leave the egg whole (add seasoning on top of the egg after added to skillet)
 |
| Scrambled Version |
1 slice of bread
1 large egg
1 tbs butter
Salt, pepper or other seasonings
Directions:
Heat the butter in a skillet over medium-high heat. Cut a hole in the middle of the bread. You can use a cookie cutter or a small glass (like I did).
Two ways to cook the eggs:
Scramble - whisk the egg w/seasonings in a small bowl until combined
Leave the egg whole (add seasoning on top of the egg after added to skillet)
At this point you want to put the bread in the skillet and pour the egg in the hole (scrambled or whole). Cook on the first side form 1-2 minutes or until you can flip it without making a mess. Fry the egg on the other side for an additional minute. (I like to "toast" the cut-out parts of the bread in the pan too.)
Ta Da! Eggs in a Basket!
Best Thai in Frisco
on October 14, 2011
Best Thai
8897 Coleman Blvd
Frisco, TX 75034
So it's Friday night and it's time to try out a new restaurant…decisions, decisions. The Mr. and I wanted something close, casual and different than are recent American & Mexican choices. We decided on Best Thai in Frisco.
8897 Coleman Blvd
Frisco, TX 75034
So it's Friday night and it's time to try out a new restaurant…decisions, decisions. The Mr. and I wanted something close, casual and different than are recent American & Mexican choices. We decided on Best Thai in Frisco.
The place was simple, but nice. We went early (around 5:30pm) so it wasn't very busy.
There were a lot of dishes to pick from and I had trouble choosing. I decided to go with a classic "Sesame Chicken" and Chris got the "Jungle Noodle". He liked the name, LOL. When it comes to Asian dishes I typically pick a dish with rice and the husband picks dishes with noodles. We always share though so it works out.
Look at the rice in a heart shape, very cute! Though I was hoping for more vegetables, I really enjoyed this dish. 75% of how I judge an Asian restaurant is by their meat and this place passed my pickiness! Big chunks of nice white meat with little to no gristle, perfect. The sauce was also great, pretty much the taste you would expect from Sesame Chicken.
Jungle Noodle: Fresh big flat noodles stir-fried with white onion, jalapeno, green bean, tomato and sweet basil (with your choice of beef, chicken, pork, shrimp or tofu)
I really liked this dish too, it had the perfect amount of spiciness! They asked on a scale of 1 to 5 how spicy you want it. Chris got 2. It was perfect. All of the flavors went together very well.
Great place, I can't wait to go back!
Side note: I got my iphone 4s in today and the pictures are complementary of it! I LOVE this phone!
Flip Flop Cake & Tropical Cupcakes
on October 4, 2011
My mother-in-law is a flip flop fanatic so for her 50th birthday what did I decide to make her? A flip flop cake of course :)
Marshmallow Fondant
Ingredients:
8oz miniature marshmallows (about half a 16oz bag)
1/2 pound powdered sugar, plus extra for dusting
1/2 tbs water
Shortening
Food coloring, optional
Directions:
Put marshmallows in a microwave safe bowl and add 1/2 tbs water. Microwave on high for 1 minute, until the marshmallows are puffy and expanded.
Stir the marshmallows with a rubber spatula until they are melted and smooth. If some unmelted marshmallow pieces remain, return to the microwave for 15-30 seconds until the mixture is evenly smooth and free of lumps. If you want colored fondant, you can add several drops of food coloring at this point and stir until incorporated.
At this point you want to use a mixer that has dough hook attachments. Grease up the attachments with the shortening. Add about half of the powdered sugar to the melted marshmallows and mix on medium speed until incorporated.
Then pour the rest of the powdered sugar into the bowl of fondant, grease up your hands and continue to knead the fondant by hand. Keep kneading until you have a firm ball with little stickiness. Add more sugar if necessary.
For best results grease the fondant and wrap it in plastic wrap. Store it in the fridge overnight before use. When it's time to used the fondant take it out of the fridge, unwrap it and place in in a microwavable dish. Put in microwave for only 5 seconds at a time until pliable enough to knead with your hands. WARNING it will melt very fast so be very careful when microwaving.
To use the fondant roll it out and cut your desired shapes or designs.
Strawberry Cake
Ingredients:
1 (18.25 oz) box white cake mix
1 (3 oz) box strawberry-flavored instant gelatin
1 (15 oz) package frozen strawberries in syrup, thawed and pureed
4 large eggs
1/2 cup vegetable oil
1/4 cup water
Directions:
Preheat oven to 350 degrees. Lightly grease 2 (9-inch) round cake pans.
In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil and water; beat at medium speed until smooth. Pour into prepared pans, and bake for 20 minutes or until a wooden pick inserted in the center comes out clean.
Let cool in pans for 10 minutes. Remove from pans and cool completely on wire racks.
Cream Cheese Frosting
Ingredients:
1/2 cup shortening
1/2 cup (one stick) unsalted butter @ room temp
1 8oz bar cream cheese @ room temp
1 1/2 lbs shifted powder sugar
1 tbs vanilla
Directions:
Cream together all ingredients except sugar. Slowly add the sugar to cream cheese mixture. Make sure that all the sugar is mixed in well.
*If to stiff of a consistency use less sugar or add a little milk
*If to thin add more sugar
Marshmallow Fondant
Ingredients:
8oz miniature marshmallows (about half a 16oz bag)
1/2 pound powdered sugar, plus extra for dusting
1/2 tbs water
Shortening
Food coloring, optional
Directions:
Put marshmallows in a microwave safe bowl and add 1/2 tbs water. Microwave on high for 1 minute, until the marshmallows are puffy and expanded.
Stir the marshmallows with a rubber spatula until they are melted and smooth. If some unmelted marshmallow pieces remain, return to the microwave for 15-30 seconds until the mixture is evenly smooth and free of lumps. If you want colored fondant, you can add several drops of food coloring at this point and stir until incorporated.
At this point you want to use a mixer that has dough hook attachments. Grease up the attachments with the shortening. Add about half of the powdered sugar to the melted marshmallows and mix on medium speed until incorporated.
Then pour the rest of the powdered sugar into the bowl of fondant, grease up your hands and continue to knead the fondant by hand. Keep kneading until you have a firm ball with little stickiness. Add more sugar if necessary.
For best results grease the fondant and wrap it in plastic wrap. Store it in the fridge overnight before use. When it's time to used the fondant take it out of the fridge, unwrap it and place in in a microwavable dish. Put in microwave for only 5 seconds at a time until pliable enough to knead with your hands. WARNING it will melt very fast so be very careful when microwaving.
To use the fondant roll it out and cut your desired shapes or designs.
Apple Streusel Cheesecake Bars
on October 2, 2011
Recipe from BettyCrocker
Oh Betty how I love you! You make baking so much easier and you taste delicious too. Yet another BC recipe that I will continue to make. The only thing I might try next time is to use fresh apples instead of the canned filling (canned still tasted great).
1 pouch Betty Crocker oatmeal cookie mix
1/2 cup firm butter or margarine
2 (8oz) packages cream cheese, softened
1/2 cup sugar
2 tbs all-purpose flour
1 tsp vanilla
1 egg
1 (21oz) can apple pie filling
1/2 tsp ground cinnamon
1/4 cup chopped walnuts (optional)
Directions:
Heat oven to 350 degrees. Spray bottom bottom and sides of 13x9 inch pan with baking spray.
Place cookie mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mixture; pressing remaining crumbs in bottom of pan. Bake for 10 minutes.
Meanwhile, in a large bowl beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth.
Spread cream cheese mixture evenly over partially baked crust. In a medium bowl mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs on top. Sprinkle with walnuts if desired.
Bake 35 to 40 minutes or until golden light brown. Cool about 30 minutes, refrigerate and chill for at least two hours.
Oh Betty how I love you! You make baking so much easier and you taste delicious too. Yet another BC recipe that I will continue to make. The only thing I might try next time is to use fresh apples instead of the canned filling (canned still tasted great).
Ingredients:
1 pouch Betty Crocker oatmeal cookie mix
1/2 cup firm butter or margarine
2 (8oz) packages cream cheese, softened
1/2 cup sugar
2 tbs all-purpose flour
1 tsp vanilla
1 egg
1 (21oz) can apple pie filling
1/2 tsp ground cinnamon
1/4 cup chopped walnuts (optional)
Directions:
Heat oven to 350 degrees. Spray bottom bottom and sides of 13x9 inch pan with baking spray.
Place cookie mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mixture; pressing remaining crumbs in bottom of pan. Bake for 10 minutes.
Meanwhile, in a large bowl beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth.
Spread cream cheese mixture evenly over partially baked crust. In a medium bowl mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs on top. Sprinkle with walnuts if desired.
Bake 35 to 40 minutes or until golden light brown. Cool about 30 minutes, refrigerate and chill for at least two hours.
Shrimp Spinach Salad
on September 18, 2011
I know it's been some time since I've blogged and I have many excuses including the worst being a broken laptop. Fortunately the laptop was still under an extended warranty by just 3 days, man I was lucky! Now I have it back and I have no excuse not to blog…though I haven't made many new dishes lately. Determined to get back into it I'm posting this simple salad recipe. Fresh simple ingredients to make a nice light meal.
Ingredients:
Baby spinach
Cherry tomatoes
Red onion
Mushrooms (sliced)
Feta cheese
Fat free balsamic vinaigrette
Red pepper flakes (optional)
Directions:
Heat a small skillet to medium heat. Saute the thawed shrimp in the chili sauce, red pepper flakes and any other seasonings you like. Cooking for about 1-2 minutes on each side. Toss the spinach and the next 5 ingredients in a bowl. Top with cooked shrimp.
Baby spinach
Cherry tomatoes
Red onion
Mushrooms (sliced)
Feta cheese
Fat free balsamic vinaigrette
Shrimp (frozen or fresh)
Spicy-Sweet Chili sauceRed pepper flakes (optional)
Directions:
Heat a small skillet to medium heat. Saute the thawed shrimp in the chili sauce, red pepper flakes and any other seasonings you like. Cooking for about 1-2 minutes on each side. Toss the spinach and the next 5 ingredients in a bowl. Top with cooked shrimp.
Devil's Food Bundt Cake
on August 24, 2011
Recipe adapted from AllRecipes
It was so moist & yummy! I think it was even better the 2nd day. I wrapped it in some foil and believe it or not it seemed even more moist than before, love it!
Ingredients:
1 (18.25 oz) package devil's food cake mix
1 (3.9 oz) package instant chocolate fudge pudding mix
1 cup vegetable oil
3/4 cup hot water
1 cup sour cream
1 tsp vanilla
3 eggs
Directions:
Preheat oven to 350 degrees. Spray a bundt pan with baking spray with flour. Combine all ingredients and pour in the pan. Bake for 45 minutes. Allow to cool.
Sprinkle with powdered sugar if desired or better yet just serve it warmed with vanilla ice cream!
Spinach & Feta Cheese Turkey Meatloaf w/ Sun-Dried Tomatoes
on August 23, 2011
Adapted from Eons
My friend Nikki is a great cook and she shares recipes with me from time to time. Sadly I lose them or forget about them most of the time, but this one I didn't! Good thing too b/c it's awesome! I was so afraid that I overcooked it b/c the thermometer read 183, but it was still great. It was moist and very flavorful! Next time I will add more sun dried tomatoes, but leave everything else as is…mmm!
Ingredients:
1 lb ground turkey
2 large eggs
1/2 cup seasoned bread crumbs (I only had plain so I added some italian seasoning)
1 pkg dry onion soup mix
3 tbs ketchup
1/2 cup (4 oz) feta cheese, crumbled
3 tbsp sun-dried tomatoes, minced
5 oz frozen chopped spinach, thawed & squeezed dry
1/4 tsp garlic powder
1/4 tsp black pepper
1/4 tsp salt
Vegetable cooking spray
Directions:
Preheat oven to 400.
In a large bowl combine all the ingredients except ketchup. Spray a 9x5 meatloaf/bread pan with cooking spray. Add meat mixture and top with ketchup. Just enough to cover the top.
Bake at 400 for 35 minutes or until thermometer reaches 170 degrees; let stand for 5 minutes before slicing.
My friend Nikki is a great cook and she shares recipes with me from time to time. Sadly I lose them or forget about them most of the time, but this one I didn't! Good thing too b/c it's awesome! I was so afraid that I overcooked it b/c the thermometer read 183, but it was still great. It was moist and very flavorful! Next time I will add more sun dried tomatoes, but leave everything else as is…mmm!
Before the ketchup...
After the ketchup...
Wonderful turkey meatloaf! As you can see I didn't mix all the feta cheese that well lol
Served with a spinach salad tossed in a balsamic vinaigrette. This was the first time trying out this particular kind and it was great. I really liked the fact that all the oil didn't sit on the top, it mixed much better than other kinds.
1 lb ground turkey
2 large eggs
1/2 cup seasoned bread crumbs (I only had plain so I added some italian seasoning)
1 pkg dry onion soup mix
3 tbs ketchup
1/2 cup (4 oz) feta cheese, crumbled
3 tbsp sun-dried tomatoes, minced
5 oz frozen chopped spinach, thawed & squeezed dry
1/4 tsp garlic powder
1/4 tsp black pepper
1/4 tsp salt
Vegetable cooking spray
Directions:
Preheat oven to 400.
In a large bowl combine all the ingredients except ketchup. Spray a 9x5 meatloaf/bread pan with cooking spray. Add meat mixture and top with ketchup. Just enough to cover the top.
Bake at 400 for 35 minutes or until thermometer reaches 170 degrees; let stand for 5 minutes before slicing.
Crab Cake Burgers
on August 22, 2011
Adapted from EatingWell
It's been a while since I've cooked something new and worthy of posting and I'm glad I finally did! These crab cakes didn't turn out like the picture on the EatingWell website and they didn't stick together as nicely as I would have hoped, but they sure did taste great! I was really surprised how much my husband and I enjoyed them…nice surprise.
Ingredients:
1 pound crabmeat (I used shredded imitation crab)
1 egg, lightly beaten
1/2 cup panko breadcrumbs
1/4 cup plain greek yogurt
2 tbs minced chives
1 tbs dijon mustard
1 tbs lemon juice
1 tsp onion powder
1 tsp garlic powder
1/4 tsp ground pepper
1/4 tsp salt
4 dashes hot sauce (Crystal is our fave)
1 tbs olive oil
1 tbs butter
Directions:
Mix all but the last two ingredients in a large bowl. Form into 6 patties. (Make sure they are packed well or else they will fall apart)
Heat oil and butter in a large nonstick skillet over medium heat until the butter stops foaming. Cook the patties until golden brown, about 3 minutes per side.
To Make Burgers:
Buns (hamburger, rolls or sandwich buns)
Slices of red onion
Broccoli slaw
Creamy chipotle sauce (plain greek yogurt mixed with smoked chipotle sauce)
It's been a while since I've cooked something new and worthy of posting and I'm glad I finally did! These crab cakes didn't turn out like the picture on the EatingWell website and they didn't stick together as nicely as I would have hoped, but they sure did taste great! I was really surprised how much my husband and I enjoyed them…nice surprise.
Pre-shredded crab was a wonderful find! It made the cooking process much faster.
I think whole wheat bread is sometimes hit or miss on wether it tastes good or not…well this was definitely a hit! So glad I bought it instead of regular burger buns.
And the final product!
1 pound crabmeat (I used shredded imitation crab)
1 egg, lightly beaten
1/2 cup panko breadcrumbs
1/4 cup plain greek yogurt
2 tbs minced chives
1 tbs dijon mustard
1 tbs lemon juice
1 tsp onion powder
1 tsp garlic powder
1/4 tsp ground pepper
1/4 tsp salt
4 dashes hot sauce (Crystal is our fave)
1 tbs olive oil
1 tbs butter
Directions:
Mix all but the last two ingredients in a large bowl. Form into 6 patties. (Make sure they are packed well or else they will fall apart)
Heat oil and butter in a large nonstick skillet over medium heat until the butter stops foaming. Cook the patties until golden brown, about 3 minutes per side.
To Make Burgers:
Buns (hamburger, rolls or sandwich buns)
Slices of red onion
Broccoli slaw
Creamy chipotle sauce (plain greek yogurt mixed with smoked chipotle sauce)
Yucatan Taco Stand Tequila Bar & Grill
on August 13, 2011
It's been a while since I posted anything which means I haven't really been cooking lately, but I have an excuse! ;) My husband has been out of town a lot so that means that I didn't try out any new recipes lately, BUT it does mean that I've tried out new restaurants with friends!
One of the places I went to was the Yucatan Taco Stand in Frisco. They offer many different types of tequilas and have won awards for their margaritas.
Chips and salsa were just so so…chips were normal, nothing special. Salsa was lacking flavor and was very tomatoee.
One of the places I went to was the Yucatan Taco Stand in Frisco. They offer many different types of tequilas and have won awards for their margaritas.
Chips and salsa were just so so…chips were normal, nothing special. Salsa was lacking flavor and was very tomatoee.
I ordered The Original Tempura Fish Taco which they are known for and a side of black beans and latin fried rice. The fish had a great crispy coating that I loved and the taco was pretty good, but could have used more sauce. They had a large bottle of a red spicy sauce on each table that I added to the taco for flavor and oh my did it add flavor! Yum! The rice and beans were just basic, nothing special.
My favorite part of the whole meal was my margarita! I ordered the basic frozen margarita and it did not disappoint. I can't stand it when margaritas have that fake lime flavor and this one definitely didn't taste fake. It tasted great and had just the right of alcohol in it. Many people say they're strong, but if I'm paying for an alcoholic drink, I don't want it to be weak so I thought it was perfect! So good I had to have another :) I can't wait to go back and try one of their other margs. They even have flights of tequila to try.
Would you like some cheese with that WINE?!?!
on August 2, 2011
If you haven't heard of Groupon by now then you must be living in a bubble! It as well as many other sites post deals in your local area for you to purchase. I receive daily emails from several different websites advertising restaurants, spas and many other places offering meals and services for a discount (usually half off).
My most recent purchase was for www.WineInsiders.com - I paid $25 to get $75 worth of wine! I was able to buy 5 bottles for this (plus just a little additional cost for shipping).
Each wine will receive it's own blog post as I try them all! Can't wait to get started :)
My most recent purchase was for www.WineInsiders.com - I paid $25 to get $75 worth of wine! I was able to buy 5 bottles for this (plus just a little additional cost for shipping).
Each wine will receive it's own blog post as I try them all! Can't wait to get started :)
Garlic Shrimp Pasta
Day 1 of using ingredients in my pantry! Today I used angel hair pasta and canned green beans. Canned vegetables are not my favorite, but they are nice to have around since they last a long time. When I buy a lot of fresh vegetables it seems like some always goes to waste b/c things come up and I won't be home to cook as often as I had intended.
Serves 2
Ingredients:
4-6oz angel hair pasta
6-8oz large deveined frozen shrimp (around 12 - 18)
2 garlic cloves, minced (or pre-chopped garlic in jar, about 1 tsp)
2 tbs butter
1 tbs olive oil
1/4 cup Parmesan cheese
Italian seasoning
Red pepper flakes
Salt & pepper
Directions:
To thaw the shrimp you will need to let the shrimp sit in cool water. I usually have to dump the water out and refill it once. After thawed cut of the tails.
Cook pasta according to directions on the box. While pasta is cooking heat skillet to medium heat. Add the butter, olive oil and garlic. Once butter is melted add the shrimp and let cook for around 5 minutes or until shrimp are pink. Add the shrimp mixture to the pasta to combine and add red pepper, italian seasonings, salt & pepper to taste. Serve the shrimp pasta sprinkled with parmesan cheese.
Green beans - I heated up the can of green beans (drained) in a pot with 1 tbs butter, salt and lemon pepper.
Easy meal that tastes great!
Ingredients:
4-6oz angel hair pasta
6-8oz large deveined frozen shrimp (around 12 - 18)
2 garlic cloves, minced (or pre-chopped garlic in jar, about 1 tsp)
2 tbs butter
1 tbs olive oil
1/4 cup Parmesan cheese
Italian seasoning
Red pepper flakes
Salt & pepper
Directions:
To thaw the shrimp you will need to let the shrimp sit in cool water. I usually have to dump the water out and refill it once. After thawed cut of the tails.
Cook pasta according to directions on the box. While pasta is cooking heat skillet to medium heat. Add the butter, olive oil and garlic. Once butter is melted add the shrimp and let cook for around 5 minutes or until shrimp are pink. Add the shrimp mixture to the pasta to combine and add red pepper, italian seasonings, salt & pepper to taste. Serve the shrimp pasta sprinkled with parmesan cheese.
Green beans - I heated up the can of green beans (drained) in a pot with 1 tbs butter, salt and lemon pepper.
Easy meal that tastes great!
New York Cuisine
on August 1, 2011
In May my husband and I took a trip to New York City! It was a lot of fun and we ate some delicious food.
First up PIZZA! This is from Lombardi's which is an incredibly popular pizza place there. We even walked 3.5 miles to get there and then waited for almost an hour to get a table. The ingredients were so fresh, from the slices of mozzarella cheese to the tomatoes and sausage...YUM! Downside is the wait and you have to order a full pizza, they don't sell it by the slice.
The 2nd pizza place we tried was called Artichoke. There was no wait (ignore the picture, we were with a food on foot group there was no line before us lol), the pizza was cheaper & I loved it! We got the Artichoke pizza of course and it has a creamy white sauce.
My favorite place of the trip was this small italian restaurant (Uva) and the food was amazing! Gnocchi Di Ricotta, Pasta special stuffed w/Veal and Girella Al Cioccolato. I'm drooling just thinking about place...Mmm
First up PIZZA! This is from Lombardi's which is an incredibly popular pizza place there. We even walked 3.5 miles to get there and then waited for almost an hour to get a table. The ingredients were so fresh, from the slices of mozzarella cheese to the tomatoes and sausage...YUM! Downside is the wait and you have to order a full pizza, they don't sell it by the slice.
The 2nd pizza place we tried was called Artichoke. There was no wait (ignore the picture, we were with a food on foot group there was no line before us lol), the pizza was cheaper & I loved it! We got the Artichoke pizza of course and it has a creamy white sauce.
Then some crazy chinese food in Chinatown! Chickens & other meat was hanging in the windows and everything lol. To me the food looked like worms and kind of odd, but Chris loved it. Once I got over how it looked it did taste pretty good and there was enough food to feed an army!
Our last morning there we went to a small cute cafe with friendly service. We had the Works Egg Sandwich (eggs, prosciutto, tomato, greens and black truffle sauce). Piccolo Cafe
Okay I'm ready for another vacation!
Bing Cherry Thumbprint Cookies
on July 28, 2011
Recipe from CalCherry
So I bought too many cherries for me to eat all by myself before they might go bad so I had to figure out something to do with them! I tried to get my hubby to eat them with me, but he doesn't care much about fruit. Oh well, we get cookies instead :) I googled bing cherry cookie recipes and this is the one I picked.
My first batch of cookies I made WAY too large! Oops! The second batch was a better size, but they still didn't look anything like the picture on the webpage (shown to the right). They just never came out exactly right. The cherry jam would run over the sides while cooking and they just didn't look quite right.
I must also say I wasn't a fan of the whole cherry on top either so next time I think I will puree the jam before using it. Other than that the cookies tasted pretty good, the cookie dough makes for a yummy simple buttery cookie.
Ingredients:
Cherry Jam
1 pound bing cherries, washed & pitted (about 2 cups)
1/8 cup water
1 tsp lemon juice
1 tsp lemon zest
1 cup sugar
Cookie Dough
1 cup (2 sticks) unsalted butter, softened
3/4 cup sugar
1 egg
1 tsp vanilla
2 cups flour
Directions:
Jam
Combine cherries and water in a small pot and simmer over low heat until fruit is tender, about 10 minutes. Add lemon juice, zest, and sugar and stir gently until sugar dissolves. Bring to a boil and boil and boil rapidly for 10 minutes, stirring on occasion, until thick and syrupy. Pour into a shallow bowl and cool, or alternately refrigerated until jam is set. This can be made a day ahead.
Cookies
Preheat oven to 350 degrees. Beat butter and sugar with an electric mixer until creamy. Beat in egg and vanilla. Add flour and mixed until combined. Form dough into 1-inch balls and arrange on ungreased cookie sheet. Using your thumb make an impression in the center of each ball. Fill each cookie with cherry jam, making sure each has a cherry in the center. Bake for 12-15 minutes, until the dough is set and lightly browned. Remove from pan and cool on wire rack.
Makes 2-3 dozen
So I bought too many cherries for me to eat all by myself before they might go bad so I had to figure out something to do with them! I tried to get my hubby to eat them with me, but he doesn't care much about fruit. Oh well, we get cookies instead :) I googled bing cherry cookie recipes and this is the one I picked.
My first batch of cookies I made WAY too large! Oops! The second batch was a better size, but they still didn't look anything like the picture on the webpage (shown to the right). They just never came out exactly right. The cherry jam would run over the sides while cooking and they just didn't look quite right.
I must also say I wasn't a fan of the whole cherry on top either so next time I think I will puree the jam before using it. Other than that the cookies tasted pretty good, the cookie dough makes for a yummy simple buttery cookie.
Ingredients:
Cherry Jam
1 pound bing cherries, washed & pitted (about 2 cups)
1/8 cup water
1 tsp lemon juice
1 tsp lemon zest
1 cup sugar
Cookie Dough
1 cup (2 sticks) unsalted butter, softened
3/4 cup sugar
1 egg
1 tsp vanilla
2 cups flour
Directions:
Jam
Combine cherries and water in a small pot and simmer over low heat until fruit is tender, about 10 minutes. Add lemon juice, zest, and sugar and stir gently until sugar dissolves. Bring to a boil and boil and boil rapidly for 10 minutes, stirring on occasion, until thick and syrupy. Pour into a shallow bowl and cool, or alternately refrigerated until jam is set. This can be made a day ahead.
Cookies
Preheat oven to 350 degrees. Beat butter and sugar with an electric mixer until creamy. Beat in egg and vanilla. Add flour and mixed until combined. Form dough into 1-inch balls and arrange on ungreased cookie sheet. Using your thumb make an impression in the center of each ball. Fill each cookie with cherry jam, making sure each has a cherry in the center. Bake for 12-15 minutes, until the dough is set and lightly browned. Remove from pan and cool on wire rack.
Makes 2-3 dozen
Subscribe to:
Comments (Atom)