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Showing posts from 2015

How to simplify Thanksgiving: Slow Cooker Cornbread Dressing

I am challenging myself to only cut the oven on for 15 minutes and still have a Thanksgiving feast.How ? You may ask. It's simple
1.use the following  recipe for the dressing which will free up your oven and time for other things.
2. I will cook Apricot-Lemon Chicken which is kid friendly and can prepared on top of the stove
3. I will only prepare a dessert that can be defrosted(I.E. Marie Calendar's Key Lime Pie) or sit overnight in the refrigerator like a cheesecake.(Hey desserts aren't my strength so might as well get help where you need it the most)

The only thing I will have to cut my oven on for is the Cheesy Spinach Bites which is only 15 minutes to make and good enough to be included in a Thanksgiving meal.
Here's the tenative menu.
Coconut Pumpkin Soup Cheesy Spinach Bites Apricot Lemon Chicken Mashed Potatoes Slow Cooker Cornbread Dressing Cheesecake or Keylime Pie
I haven't done a traditional Thanksgiving in a while ,normally it's either Italian or Mexican and…

Food quote

20 minuteSpicy thai noodles(from lifemade simplebakes.com)

I found this recipe on Pinterest I have been seriously craving some Thai food plus I thought it would be cool to actually start using some of my Pinterest recipes I have so many now, might make it a special segment of the blog we will see.





Ingredients 1 lb. spaghetti¼ c. vegetable or canola oil1½ tsp. sesame oil5 tbsp. soy sauce2 tsp. rice vinegar½ tsp. Sriracha (more to taste)*¼ c. peanut butter2 tbsp. honey2 cloves garlic, minced1 green onion, minced½ red bell pepper, thinly sliced1 carrot, julienned⅓ c. cilantro, chopped½ c. dry roasted peanuts, chopped and whole¼ tsp. crushed red pepper flakes2 tbsp. sesame seeds Directions
Bring a large pot water to boil. Add spaghetti and cook till al dente.Meanwhile, in a small mixing bowl, combine the vegetable oil, sesame oil, soy sauce, rice vinegar, Sriracha, peanut butter, honey, minced garlic and minced green onion. Whisk vigorously until smooth.Drain the noodles and return to the same large pot. Add the sauce, red bell pepper, carrot, cila…

Birda Mae's Recipe corner: Banana fritters

How can I describe my first bite of banana fritters. I love the crunchy sweetness and the slightly greasy taste(I tend to eat mine immediately after taking them out) Is this my new affliction? The kids loved them ,even the picky one. Anytime you get something the whole family likes you have scaled the culinary Mt.Everest and won.Without further adieu the recipe Got the recipefrom www.tasteofhome.com Inngredients 2 eggs 1/2cup of milk 1 teaspoon canola Oil 1cup of all purpose flour 1 tteaspoon of salt 4 large firm bananas Additional oil for frying Confectioners sugar (optional) Directions 1. In a bowl,beat eggs, milk and oil. Combone flour,baking powder, and salt; stir into egg mixture until smooth. Cut bananas into quarters (About 2in. Long) Dip each piece into batter to cool. 2. In an electric skillet or deep-fat fryer,heat oil to 375o; fry bananas two to three pieces at a time;until golden brown. 3.Drain on paper towels. Dust with confectioner's sugar if desired. Yield 6-8 servings.

MMMMM hot potato salad

Ingredients                                                   I got the pic fromhere
It is time to try something new Why have a run of the mill fourth of july if you don't
have to? I will be "auditioning" Potato salad, deserts etc..this month so I can pull together the
ultimate Fourth of July Menu starting with this recipe. Enjoy stay gold
1 pound processed cheese (such as Velveeta) 8 baking potatoes (about 4 lb.) 1 1/2 cups mayonnaise 1 cup half-and-half 1/2 cup chopped yellow onion 1 cup sliced pimiento-stuffed Spanish olives Vegetable cooking spray 6 bacon slices, cut into 2-inch pieces Preparation 1. Freeze cheese 45 minutes to 1 hour. Meanwhile, cook potatoes in boiling water to cover 25 to 30 minutes or until tender; drain and cool completely.
2. Peel potatoes, and cut into 1-inch cubes. Grate frozen cheese, using large holes of a box grater.
3. Preheat oven to 325°. Whisk together mayonnaise and half-and-half in a large bowl. Stir in onion, olives, potatoes, an…

Butternut squash and apple soup

I got this image from here 2 butternut squash, halved lengthwise, seeds removed (about 3 1/2 lb. total) Salt and pepper $ Click to see savings
2 tablespoons unsalted butter $ Click to see savings
1 large onion, chopped (about 1 3/4 cups) $ Click to see savings
2 Granny Smith apples $ Click to see savings
3 cloves garlic, chopped 2 teaspoons pumpkin pie spice 6 cups low-sodium chicken broth 6 tablespoons reduced-fat sour cream $ Click to see savings
Preparation 1. Preheat oven to 375ºF; line a large baking sheet with foil. Place squash cut sides up on sheet, sprinkle with salt and pepper and cover with foil. Roast until soft, about 1 hour 15 minutes. Cool slightly, then scoop out flesh with a large spoon. Discard skins.
2. In a large pot, melt butter over medium heat. Add onion, sprinkle with salt and cook, stirring, until soft, about 8 minutes. Do not allow onions to brown. Peel, core and roughly chop apples. When onion is soft, add garlic and chopped apples to pot and cook, stirrin…

Mmmm delish!

This a pic from my new cookbook Stir frying to the sky's edge by Grace Young
This Stir fried Ginger Tomato Beef my b-day is coming and I may just treat myself!. I'm out of sherry though may have to get rice wine instead. Of course this would be a flimsy excuse to go back to Central market. We shall see....

Finally my cookbook came today

I have to warn you .I'm pretty tight fisted when it comes to buying books off Amazon. I love nothing more than paying a penny,dime, or quarter for a book.I had been lusting after this one for awhile and decided to treat myself by paying 7.00 whole dollars(gasp!) Yes the book retails for $30.00 but $7.00 is a splurge in my universe. It was totally worth it.

A few recipes I may try:Oaxaca-style mushroom cheese quesadillasRodrigo style fishShrimp croquettes in tomato brothAnd the recipe I saw demonstrated on public television Mexican style pastaI think more chefs should use Penny De LosSantos as their photographer She helped give the recipes and history a depth most cookbooks don't have. Well I m off to read thisSome more before I start sounding like a Amazon review Lol

Jason's deli rev.

If you are lucky enough to be on Travis and McKinney ,downtown Houston there is a Jason's Deli I frequent.  It has that modern decor with black and white pictures to give it a contemporary feel. The are alot of earth tones to suggest a feeling of warmth.  Now how much warmth you get depends on the customer service.  I could tell by the tight lipped smile on the cashier's face I was being overzealous about the panini bread.  Had I regressed to being an overbearing ,pretentious, wanna be food connoisseur?Was I acting like an ego maniac looking down her nose at this poor hard working schmo just trying to earn a decent living.  I hope not.  In their defense it was pretty early not yet 8 am and there was that pesk lunch crowd to attend to later.  There was also a brunette manager who was business like but approachable she even smiled at my corny joke.
     If you go looking for this sandwich it doesn't exist on the menu.  It's the contents of a veggie wrap placed insid…