Real Maple Syrup
Monday, May 15, 2006
Maple Syrup, Grade A, Dark Amber, Org., 12 oz.: Gourmet Food
Even if you think you hate maple syrup you should try this stuff it is like liquid sugar. It ain't your normal grocery store supply
Real Maple Syrup
Real Maple Syrup
Choices for Dinner
I haven't eaten dinner if I am good I will have apple chips
If I am bad I will have chips and salsa and steak and mushroom fajitas
Mexican food was delivered from On the border by my darling daiughter for mothers day. Okay I paid and I asked but she delivered and life was grand. Good Salsa - generally good food - Wish they some good seafood enchiladas they could really use some on the menu. And the new everything queso has tooo many beans needs more queso.
To find an On The Border Near You
On The Border Mexican Food Restaurant Grill Margaritas
If I am bad I will have chips and salsa and steak and mushroom fajitas
Mexican food was delivered from On the border by my darling daiughter for mothers day. Okay I paid and I asked but she delivered and life was grand. Good Salsa - generally good food - Wish they some good seafood enchiladas they could really use some on the menu. And the new everything queso has tooo many beans needs more queso.
To find an On The Border Near You
On The Border Mexican Food Restaurant Grill Margaritas
Saturday, May 13, 2006
Rasta Pasta
Rasta Pasta
Yield: Serves 4
Ingredients:
1 pint heavy cream
1/2 cup sun-dried tomatoes, julienne
1 chicken bouillon cube (such as Knorr Swiss)
1/2 cup basil, chiffonade
1/2 cup scallions, chopped
2 cups Shiitake mushrooms, julienne
1 lb boneless breast of chicken, cut in strips
8 oz. penne pasta, cooked al dente
1 tablespoon salted butter
1/4 cup jerk paste (such as Busha Browne)
1/4 cup teriyaki
Method:
1.Mix the teriyaki and jerk paste together and marinate the chicken strips for one hour.
2. Cook the pasta as directed for al dente. Set aside and keep warm.
3. Heat a large skillet and add the butter. Then add the marinated chicken. Saut? for about 4-5 minutes.
4. Add the sun-dried tomatoes and shiitake mushrooms. Crumble the bouillon cube into the cream and add this mixture to the skillet. Cook over medium heat, reducing until sauce is thickened.
5. Combine the chicken mixture and the cooked pasta. Add in the scallion and basil to finish. Divide into four bowls.
They dont sell the jerk paste here in corpus christi so we just use the seasoning works just the same. Also dont throw out the Marinate cook it with the chicken if you like it extra spicy.
This was seen on the Saturday Ealry Show
http://www.cbsnews.com/stories/2006/02/17/earlyshow/saturday/chef/main1329148_page2.shtml
Yield: Serves 4
Ingredients:
1 pint heavy cream
1/2 cup sun-dried tomatoes, julienne
1 chicken bouillon cube (such as Knorr Swiss)
1/2 cup basil, chiffonade
1/2 cup scallions, chopped
2 cups Shiitake mushrooms, julienne
1 lb boneless breast of chicken, cut in strips
8 oz. penne pasta, cooked al dente
1 tablespoon salted butter
1/4 cup jerk paste (such as Busha Browne)
1/4 cup teriyaki
Method:
1.Mix the teriyaki and jerk paste together and marinate the chicken strips for one hour.
2. Cook the pasta as directed for al dente. Set aside and keep warm.
3. Heat a large skillet and add the butter. Then add the marinated chicken. Saut? for about 4-5 minutes.
4. Add the sun-dried tomatoes and shiitake mushrooms. Crumble the bouillon cube into the cream and add this mixture to the skillet. Cook over medium heat, reducing until sauce is thickened.
5. Combine the chicken mixture and the cooked pasta. Add in the scallion and basil to finish. Divide into four bowls.
They dont sell the jerk paste here in corpus christi so we just use the seasoning works just the same. Also dont throw out the Marinate cook it with the chicken if you like it extra spicy.
This was seen on the Saturday Ealry Show
http://www.cbsnews.com/stories/2006/02/17/earlyshow/saturday/chef/main1329148_page2.shtml
Dona's Amazing Egg Salad
Dona's Amazing Egg Salad
YOu can replace the eggs in this recipe with 8 boneless, skinless chicken strips or tenders sayteed in butter and make most excellent chicken salad also,
YOu can replace the eggs in this recipe with 8 boneless, skinless chicken strips or tenders sayteed in butter and make most excellent chicken salad also,
Lazy Person's Yummy Cake
Wisdom of the Ages - Women, Young and Old: Lazy Person's Yummy Cake: "Lazy Person's Yummy Cake"
Martin Sheen'S Favorite Pumpkin Cheesecake Recipe
Martin Sheen'S Favorite Pumpkin Cheesecake Recipe: "Martin Sheen's Favorite Pumpkin Cheesecake"
French Onion Meets Hungarian Mushroom and World Collide
A savory blend of two soups both easy to make and cooking on my stovetop right now.
Will make approx 6 reasonable servings, maybe more
Ingredients
1/4 - 1/2 cup Butter or oil
2 Large Portabello Mushrooms thinly sliced or 2 -3 cups slides any other type of mushrooms
3 Large onions Thickly sliced into rings -recommend yellow onions but since hubby did my shopping I used 1 red, 1 yellow and 1 white -
1 Box Pacific Organic Beef Broth
McCormicks California Style Lemon pepper
2 carrots thinly sliced
1 stock celerly thinly sliced
Paprika - 1/4 - 1/2 cup
1/4 Dry Red Wine
Squirt of yellow mustard or 1 teaspoon dry mustard
1/2 Teaspoon Rubbed Sage
teaspoon dill seed or handful of dresh dill sprigs - cut up
French Bread
Sour Cream
Swiss Cheese
1 head of garlic broken up into cloves and either pressed or skinned and tossed in
How to do it
In large deep skillet cook carrots,onions, celery and garlic in butter takes at least a 1/4 cup but if you don't mind the fat throw that whole stick in
Cook until onions are soft and starting to carmelize brown with the butter. Garlic should be mushy.
Pour in container on Beef Broth
Add 1/4 - 1/2 cup paprika - Depending on how much you like it - I used about 1/4 cup this time
3 tablespoons Lemon pepper
Add all the rest of the spice to measurements or taste
I don't cook with salt so you are on your own in that catagory
Toss in mushrooms
Stir and cover cook over low to medium heat for an hour or so. It will still be kinda chunky. If you like smoother soup you can cook over low heat for longer time until it reaches the consistancy and taste you desire. Warning if you cook it long enough onions and other veggies will dissolve leaving just a wonderful broth.
Once cooked ladle into crock bowls
Turn oven on to broil
Place thick slice or chunck of rench bread on top of soup cover with 2 slices of swiss cheese. Broil until the cheese is melted
Top with 1 -2 Scoops Sour Cream
Chow Baby Chow
Will make approx 6 reasonable servings, maybe more
Ingredients
1/4 - 1/2 cup Butter or oil
2 Large Portabello Mushrooms thinly sliced or 2 -3 cups slides any other type of mushrooms
3 Large onions Thickly sliced into rings -recommend yellow onions but since hubby did my shopping I used 1 red, 1 yellow and 1 white -
1 Box Pacific Organic Beef Broth
McCormicks California Style Lemon pepper
2 carrots thinly sliced
1 stock celerly thinly sliced
Paprika - 1/4 - 1/2 cup
1/4 Dry Red Wine
Squirt of yellow mustard or 1 teaspoon dry mustard
1/2 Teaspoon Rubbed Sage
teaspoon dill seed or handful of dresh dill sprigs - cut up
French Bread
Sour Cream
Swiss Cheese
1 head of garlic broken up into cloves and either pressed or skinned and tossed in
How to do it
In large deep skillet cook carrots,onions, celery and garlic in butter takes at least a 1/4 cup but if you don't mind the fat throw that whole stick in
Cook until onions are soft and starting to carmelize brown with the butter. Garlic should be mushy.
Pour in container on Beef Broth
Add 1/4 - 1/2 cup paprika - Depending on how much you like it - I used about 1/4 cup this time
3 tablespoons Lemon pepper
Add all the rest of the spice to measurements or taste
I don't cook with salt so you are on your own in that catagory
Toss in mushrooms
Stir and cover cook over low to medium heat for an hour or so. It will still be kinda chunky. If you like smoother soup you can cook over low heat for longer time until it reaches the consistancy and taste you desire. Warning if you cook it long enough onions and other veggies will dissolve leaving just a wonderful broth.
Once cooked ladle into crock bowls
Turn oven on to broil
Place thick slice or chunck of rench bread on top of soup cover with 2 slices of swiss cheese. Broil until the cheese is melted
Top with 1 -2 Scoops Sour Cream
Chow Baby Chow
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