And today, you all want 2 things. 1) Video of the actual fire from yesterday's preview video. And I'm told that it's in the works and will be released soon. Get your popcorn ready.
And B) Everyone wants another recipe. Well, maybe not, but I made this butternut squash soup on Sunday and it's seriously so delicious and perfect for fall. And easy! And cheap! Squash are like 65 cents at Aldi, so hop on that!
You'll need:
- 1/2 of a large sweet onion, chopped (GG would want you to use a Vidalia)
- 5 tablespoons butter (real butter...and if you drop in an extra tablespoon or two I won't tell!)
- 6 cups peeled and cubed butternut squash (this is like a medium sized squash...maybe 2 lbs.)
- 4 cups chicken broth
- 1/2 teaspoon dried marjoram (No idea what this was before this recipe, but it's a spice. Go figure.)
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground cayenne pepper
- 1 (8 oz.) package of cream cheese (do yourself a favor and DON'T get the reduced fat crap)
- salt, to taste
Then do this:
1. In a large saucepan, saute onions in butter until tender. Add squash, broth, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
2. Puree everything in the pot with the cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.
It's so good. Like, punch-yourself-in-the-face good. Next time I'm going to add some crab or shrimp chunks and some corn to make it like a chow-dah. Let me know if you try it!
Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
Wednesday, September 26, 2012
Monday, June 25, 2012
Pizza! Pizza!
I'm not what one might call a "chef". Sure, I like to experiment from time to time with fancy recipes and techniques, but for the most part...I fake it.
Last night, however, I NAILED IT.
Barbecue chicken pizza is one of my all time favorite things. I will order it 85% of the time when we're out and it's on the menu. It's also one of the few things that's equally as delicious in salad form. So, I gave it a whirl in my own kitchen.
The BBQ chicken itself is a staple in our house, mostly because it's so easy and mindless. I take 2 frozen chicken breasts and pop them in the crock pot for 3 hours (on high) or 7 hours (on low) with 6 (generous) ounces of Sweet Baby Ray's BBQ Sauce, 1/4 cup italian dressing, 2T brown sugar and 1T Worcestershie sauce. Once the chicken is cooked through, I take two forks and shred it and let it simmer on low/warm for another 30 minutes or so. DELISH.
For the pizza, it literally took 7 minutes to make it. I bought the pre-made dough, available where you'd find the cans of Pillsbury rolls. We were feeling fancy, so we used the artisan wheat variety.
I followed the directions on the tube and pre-baked the dough for 6 minutes. I popped it out of the oven and added the chicken and sauce from the crock pot. Then I added some sliced tomatoes, avacado, fresh cilantro, corn from 1 ear, fresh and shredded mozzarella and baked it for another 8 minutes.
Joey said it was one of my top 3 meals, ever. Which isn't an accomplishment in and of itself, mind you, but the man does have tastebuds!
This was after we devoured half of it. I have reason to believe the corn was the MVP. Unexpected on a pizza, but SO YUM.
Last night, however, I NAILED IT.
Barbecue chicken pizza is one of my all time favorite things. I will order it 85% of the time when we're out and it's on the menu. It's also one of the few things that's equally as delicious in salad form. So, I gave it a whirl in my own kitchen.
The BBQ chicken itself is a staple in our house, mostly because it's so easy and mindless. I take 2 frozen chicken breasts and pop them in the crock pot for 3 hours (on high) or 7 hours (on low) with 6 (generous) ounces of Sweet Baby Ray's BBQ Sauce, 1/4 cup italian dressing, 2T brown sugar and 1T Worcestershie sauce. Once the chicken is cooked through, I take two forks and shred it and let it simmer on low/warm for another 30 minutes or so. DELISH.
For the pizza, it literally took 7 minutes to make it. I bought the pre-made dough, available where you'd find the cans of Pillsbury rolls. We were feeling fancy, so we used the artisan wheat variety.
I followed the directions on the tube and pre-baked the dough for 6 minutes. I popped it out of the oven and added the chicken and sauce from the crock pot. Then I added some sliced tomatoes, avacado, fresh cilantro, corn from 1 ear, fresh and shredded mozzarella and baked it for another 8 minutes.
Joey said it was one of my top 3 meals, ever. Which isn't an accomplishment in and of itself, mind you, but the man does have tastebuds!
This was after we devoured half of it. I have reason to believe the corn was the MVP. Unexpected on a pizza, but SO YUM.
Thursday, September 29, 2011
Word association.
Sleeping. PINK Sweatpants.
Makeup. MAC.
Shopping. Target.
Sundays. Football.
Fall. Chili. (Also cider & donuts but that's a story for another day.)
Ahhhh, yes. It's that time of year. The leaves begin to change and I start buying Jiffy Cornbread mix in bulk while my crockpot works overtime on yummy soups and other things that smack of fall, crisp weather and snuggling.
Last night I whipped up my second seasonal batch of award winning white chicken chili. I'm not even bragging, here...it really has won awards! I've topped the charts twice at the annual chili cook-off at work. I may or may not also be the chair of that particular committee...
Anyway, here's the recipe. It's VERY yum. You can play with the chili/cayenne and hot sauce if you're a wussy on the hotness. Enjoy!
White Chicken Chili
Combine over low heat:
1 lb. chicken breast, poached and cut into bite size pieces
2 - 14 oz. cans of chicken broth
1 large glass jar of white navy beans w/ liquid
Meanwhile, sauté:
2 cups finely chopped onions (make your husband do this, as it is a sucky job)
2 tablespoons minced garlic(get a garlic press so your fingers aren't all sticky and stinky)
1 small can of minced green chilies
3 (heaping) teaspoons cumin
2 (level) teaspoons oregano
1 teaspoon cayenne pepper
1 teaspoon chili powder
Dash of hot sauce (optional)
Combine all ingredients and heat to serve. (And obviously, bake some cornbread while you wait!)
Makeup. MAC.
Shopping. Target.
Sundays. Football.
Fall. Chili. (Also cider & donuts but that's a story for another day.)
Ahhhh, yes. It's that time of year. The leaves begin to change and I start buying Jiffy Cornbread mix in bulk while my crockpot works overtime on yummy soups and other things that smack of fall, crisp weather and snuggling.
Last night I whipped up my second seasonal batch of award winning white chicken chili. I'm not even bragging, here...it really has won awards! I've topped the charts twice at the annual chili cook-off at work. I may or may not also be the chair of that particular committee...
Anyway, here's the recipe. It's VERY yum. You can play with the chili/cayenne and hot sauce if you're a wussy on the hotness. Enjoy!
White Chicken Chili
Combine over low heat:
1 lb. chicken breast, poached and cut into bite size pieces
2 - 14 oz. cans of chicken broth
1 large glass jar of white navy beans w/ liquid
Meanwhile, sauté:
2 cups finely chopped onions (make your husband do this, as it is a sucky job)
2 tablespoons minced garlic(get a garlic press so your fingers aren't all sticky and stinky)
1 small can of minced green chilies
3 (heaping) teaspoons cumin
2 (level) teaspoons oregano
1 teaspoon cayenne pepper
1 teaspoon chili powder
Dash of hot sauce (optional)
Combine all ingredients and heat to serve. (And obviously, bake some cornbread while you wait!)
Wednesday, February 9, 2011
NIEPHEW WATCH: DAY 3.
Still no baby. Still twiddling.
Let's pass the time today with something else I do when I'm impatient...cooking!
Last night I made a recipe shared by a coworker, called "Sour Cream Chicken." Since you marinate it overnight, it's easy-peasy to make. & it was YUM! Alex the little piggy even ate an entire chicken breast. (Note: I halved the recipe.)
Ingredients:
6 chicken breasts
2 cups sour cream
1/4 cup lemon juice
4 teaspoons Worcestershire sauce
4 teaspoons celery salt
2 teaspoons paprika
4 cloves garlic, finely chopped
4 teaspoons kosher salt (Next time I would omit the salt - the Worcestershire & celery salt are enough.)
1/2 teaspoon black pepper
1 3/4 cups dry breadcrumbs
1/2 cup butter
1/2 cup olive oil
Directions:
1. Cut chicken breasts in half and wipe dry with a paper towel.
2. In a large bowl, combine sour cream with lemon juice, Worcestershire sauce, celery salt, paprika, garlic, salt and pepper.
3. Add the chicken to the sour cream mixture, coating each piece well.
4. Cover in the refrigerator overnight or at least one hour. I marinated them overnight.
5. Preheat over to 350°F.
6. Remove chicken and roll in the bread crumbs.
7. Arrange in a single layer in a shallow baking dish.
8. Melt butter and oil.
9. Spoon half over the chicken.
10. Bake uncovered for 45 minutes.
11. Remove from over and spoon the rest of the butter mixture over the chicken.
12. Bake for another 10-15 minutes or until tender and brown.
13. Serve & enjoy!
Oh, and if anyone out there wants to save some dollars on flowers for your sweetie for Valentine's Day *cough*Joey*cough* today's "online deal" from Groupon Detroit is $20 for $40 from FTD.com. You don't have to be a Detroiter to use it! Click here to check it out...
Let's pass the time today with something else I do when I'm impatient...cooking!
Last night I made a recipe shared by a coworker, called "Sour Cream Chicken." Since you marinate it overnight, it's easy-peasy to make. & it was YUM! Alex the little piggy even ate an entire chicken breast. (Note: I halved the recipe.)
Ingredients:
6 chicken breasts
2 cups sour cream
1/4 cup lemon juice
4 teaspoons Worcestershire sauce
4 teaspoons celery salt
2 teaspoons paprika
4 cloves garlic, finely chopped
4 teaspoons kosher salt (Next time I would omit the salt - the Worcestershire & celery salt are enough.)
1/2 teaspoon black pepper
1 3/4 cups dry breadcrumbs
1/2 cup butter
1/2 cup olive oil
Directions:
1. Cut chicken breasts in half and wipe dry with a paper towel.
2. In a large bowl, combine sour cream with lemon juice, Worcestershire sauce, celery salt, paprika, garlic, salt and pepper.
3. Add the chicken to the sour cream mixture, coating each piece well.
4. Cover in the refrigerator overnight or at least one hour. I marinated them overnight.
5. Preheat over to 350°F.
6. Remove chicken and roll in the bread crumbs.
7. Arrange in a single layer in a shallow baking dish.
8. Melt butter and oil.
9. Spoon half over the chicken.
10. Bake uncovered for 45 minutes.
11. Remove from over and spoon the rest of the butter mixture over the chicken.
12. Bake for another 10-15 minutes or until tender and brown.
13. Serve & enjoy!
Oh, and if anyone out there wants to save some dollars on flowers for your sweetie for Valentine's Day *cough*Joey*cough* today's "online deal" from Groupon Detroit is $20 for $40 from FTD.com. You don't have to be a Detroiter to use it! Click here to check it out...
Tuesday, February 23, 2010
Like Buttah.
I'm on a roll.
For serious.
Remember on Sunday when we talked about the life-altering poppingcorn creation? Pause for applause. Today, we review another *gasp* Betty Homemaker moment -- spinach and ricotta stuffed shells were created for dinner last night. By me. From scratch. Like, I used an oven. I know...who am I? And what in the world has gotten into me?
all*you magazine has gotten into me, that's what. Jill and Kyle purchased a subscription for me as a birthday gift, and after a series of address problems and fistfights with the United States Postal Service* I finally got my first issue in le mail last week. This thing is seriously the greatest compliation of recycled paper, ever. Coupons galore. Recipes complete with shopping lists and price per serving for an entire week. Household organization and storage tips and tricks. Little life 'pick me ups'. Style tips for taking work attire into the evening hours. etc. etc. It's as if someone in the publishing world said, "Let's create a magazine specifically for Kristi Van Wormer and all her life's needs," and Voila! all*you was born.
Fast forward to last night, when I donned my "So Sarah Designs" apron (Seriously girl, get your etsy store up. Missed linky opportunity!) and whipped up a fanTAStic Italian dinner that Giada herself would be proud of. I used ricotta cheese and everything...and if that ain't Italian, I don't know what is.
Jill and Kyle, while I adore my magazine, I'm pretty sure Joey and his belly are forever indebted. :)
Oh, and le recipe is here, should you get the whim to be domesticated in the near future.
*No employees of the USPS were actually harmed in the writing of this blog post.
For serious.
Remember on Sunday when we talked about the life-altering poppingcorn creation? Pause for applause. Today, we review another *gasp* Betty Homemaker moment -- spinach and ricotta stuffed shells were created for dinner last night. By me. From scratch. Like, I used an oven. I know...who am I? And what in the world has gotten into me?
all*you magazine has gotten into me, that's what. Jill and Kyle purchased a subscription for me as a birthday gift, and after a series of address problems and fistfights with the United States Postal Service* I finally got my first issue in le mail last week. This thing is seriously the greatest compliation of recycled paper, ever. Coupons galore. Recipes complete with shopping lists and price per serving for an entire week. Household organization and storage tips and tricks. Little life 'pick me ups'. Style tips for taking work attire into the evening hours. etc. etc. It's as if someone in the publishing world said, "Let's create a magazine specifically for Kristi Van Wormer and all her life's needs," and Voila! all*you was born.
Fast forward to last night, when I donned my "So Sarah Designs" apron (Seriously girl, get your etsy store up. Missed linky opportunity!) and whipped up a fanTAStic Italian dinner that Giada herself would be proud of. I used ricotta cheese and everything...and if that ain't Italian, I don't know what is.
Jill and Kyle, while I adore my magazine, I'm pretty sure Joey and his belly are forever indebted. :)
Oh, and le recipe is here, should you get the whim to be domesticated in the near future.
*No employees of the USPS were actually harmed in the writing of this blog post.
Sunday, February 21, 2010
A Rare Sunday Post.
We interrupt what is typically a blog-free weekend to give you this little gift: A RECIPE.
Yes, yes...I know. We're all shocked. Amazed. Whatever. Pick your jaws up off the floor and read what I'm about to tell you. Then make it, eat it, and thank me.
Caramel Popcorn and Peanuts
courtesy of my favorite magazine/birthday present subscription from K&J, All*You
You'll need:
1 tsp. veggie oil
1/4 cup unpopped poppingcorn
1 cup salted peanuts (the snack, not the comic strip)
1/4 cup water
1 1/2 cups sugar (though, to be more waist-friendly, I used 1 cup baking Splenda and 1/2 cup sugar)
2 Tbsp. light corn syrup
2 Tbsp. butter (again, I used the Brummel & Brown to be a bit less naughty)
1 tsp. vanilla extract
1 tsp. salt (I used closer to 2, as I love me some salt)
1 Tbsp. Lawry's seasoning salt (not in the original recipe; my personal addition for a savory kick in the arse)
1) Line a baking sheet with wax paper.Warm oil in a large pot over high heat. Add popcorn, cover and shake-shake-shake your moneymaker pot until all kernels have popped. Transfer popcorn to a larger bowl, add peanuts and set aside. Note: if you are awesome like the VWs and have your own poppingcorn machine, just avoid the process above and pop le corn per usual.
2) In a medium pot (meh meh meh), combine water, sugar (or combo of Splenda/sugar) and corn syrup. Bring to a boil over medium-high heat. Reduce heat to medium and cook without stirring until mixture turns a light amber color, 4 to 6 minutes. Note: if using Splenda, you probably won't get the amber color. Try not to freak...just trust the 5ish minutes of cook time.
3) Remove pot (meh meh meh) from heat and stir in butter, vanilla and salt (and Lawry's if you so choose). Stir the caramel into the popcorn/peanut mixture to completely coat. Scrape the deliciousness onto the wax paper and let cool for 15 minutes before devouring. Or, do what we did and eat it warm. We don't judge.
Domestic goddess, what?!? I mean, really...who makes homemade caramel poppingcorn? This girl, thankyouverymuch. What's more, this DEEEELISHish snack is a mere 38¢ per serving. Now that's a snack that is speakin' my language.
Enjoy!
Yes, yes...I know. We're all shocked. Amazed. Whatever. Pick your jaws up off the floor and read what I'm about to tell you. Then make it, eat it, and thank me.
Caramel Popcorn and Peanuts
courtesy of my favorite magazine/birthday present subscription from K&J, All*You
You'll need:
1 tsp. veggie oil
1/4 cup unpopped poppingcorn
1 cup salted peanuts (the snack, not the comic strip)
1/4 cup water
1 1/2 cups sugar (though, to be more waist-friendly, I used 1 cup baking Splenda and 1/2 cup sugar)
2 Tbsp. light corn syrup
2 Tbsp. butter (again, I used the Brummel & Brown to be a bit less naughty)
1 tsp. vanilla extract
1 tsp. salt (I used closer to 2, as I love me some salt)
1 Tbsp. Lawry's seasoning salt (not in the original recipe; my personal addition for a savory kick in the arse)
1) Line a baking sheet with wax paper.Warm oil in a large pot over high heat. Add popcorn, cover and shake-shake-shake your moneymaker pot until all kernels have popped. Transfer popcorn to a larger bowl, add peanuts and set aside. Note: if you are awesome like the VWs and have your own poppingcorn machine, just avoid the process above and pop le corn per usual.
2) In a medium pot (meh meh meh), combine water, sugar (or combo of Splenda/sugar) and corn syrup. Bring to a boil over medium-high heat. Reduce heat to medium and cook without stirring until mixture turns a light amber color, 4 to 6 minutes. Note: if using Splenda, you probably won't get the amber color. Try not to freak...just trust the 5ish minutes of cook time.
3) Remove pot (meh meh meh) from heat and stir in butter, vanilla and salt (and Lawry's if you so choose). Stir the caramel into the popcorn/peanut mixture to completely coat. Scrape the deliciousness onto the wax paper and let cool for 15 minutes before devouring. Or, do what we did and eat it warm. We don't judge.
Domestic goddess, what?!? I mean, really...who makes homemade caramel poppingcorn? This girl, thankyouverymuch. What's more, this DEEEELISHish snack is a mere 38¢ per serving. Now that's a snack that is speakin' my language.
Enjoy!
Wednesday, January 13, 2010
Toot. Toot.
I made this for dinner last night and it was SCRUMPTIOUS. The word "easy" was in the working title of the recipe, so I really couldn't resist. I used about a 2 lb. roast, though, because 4 could feed us for a week. I also added 'shrooms, because we love us some 'shrooms in the VW house. Not like THAT, sillies!
There's just something about walking in the front door (after a heinous day at work) to the smell of a delicious dinner that's ready to eat. If Yankee could bottle that scent up for a candle they'd make bazillions!
In unrelated news, the disgusting and mysterious at-work nail clipper is back with a vengeance. And since I sit mostly near dudes, odds are good that it's a grown man clip, clip, clipping his scurvy nails in my very presence. Seriously. Who does that? Save it for the privacy of your own home, man!
In other unrelated news, I did some more research and it seems that the minimum requirement for Locks of Love is 10 inches, not 8 as I mentioned in this post. Would it be weird to start taking my prenatal vitamins again to help it grow faster?
There's just something about walking in the front door (after a heinous day at work) to the smell of a delicious dinner that's ready to eat. If Yankee could bottle that scent up for a candle they'd make bazillions!
In unrelated news, the disgusting and mysterious at-work nail clipper is back with a vengeance. And since I sit mostly near dudes, odds are good that it's a grown man clip, clip, clipping his scurvy nails in my very presence. Seriously. Who does that? Save it for the privacy of your own home, man!
In other unrelated news, I did some more research and it seems that the minimum requirement for Locks of Love is 10 inches, not 8 as I mentioned in this post. Would it be weird to start taking my prenatal vitamins again to help it grow faster?
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