Alright...I did it again.Used the box of death to help with dinner. But whatever. It's hot in this damn house either way, might as well get a good meal out of it. Dreaming of the day when I have my own air-conditioned kitchen. Sigh. One day.
For now, I'll just sweat I guess. Oh, and a note on this recipe. This is NOT health food. It could be worse, true; but I like my mashed taters creamy. So sue me.
Shepherd's Pie
Serves 2
Ingredients:
1/2lb. ground beef (already cooked from the night before!!)
1 package of Steam Fresh mixed veggies
2lbs. potatoes (whatever kind you like)
4 Tablespoons margarine/butter
1/2 to 1 cup reduced fat milk
1 tablespoon granulated garlic
Salt & Pepp to taste
1 Tablespoon parmesan cheese
Start a big pot of water boiling for the potatoes. While it comes up to temp, cut the potatoes into inch cubes, so they'll cook quickly.
When the water is rapidly boiling, toss the tates in. They'll need somewhere between 10-15 minutes to be fork tender, which is plenty of time to prep everything else for this meal.
Preheat the oven to 350 degrees.
Since your beef is all ready to go, Pam an 8x8 pan and toss it in. Take the package of veggies and microwave for the directed 4 minutes. When they're done, throw them in with the meat and mix. Season with salt & pepper.
Once the potatoes are fork tender, drain them and return them to the pot.
Dump in the margarine, and milk and mash them to a consistency that makes you happy. I find that the creamier they are, the better they spread on top of the meat/veggies.
Add the garlic, and season with salt and pepper. Mix thoroughly.
With a spatula, place a big mound of the mashed tates on top of the meat mixture and spread outwards to make sure all the meat is covered. Sprinkle the parmesan on top. Bake for about 25 minutes, or until the top is slightly browned and crisp.
This is a really hearty meal. Mike and I eat it straight out of the pan with 2 forks, usually because we're too lazy to wait for it to cool off, so we carefully avoid the edges of the pan, which will burn the crap out of your fingers. Not that I'd know about that or anything...
Again with the classiness. But hey, it means less dishes to wash, and I'm all about that. Also, there was a nice amount leftover for Mike to take to work today, so that's good.
Big plans for tonight....enchiladas, a nap, and then seeing the premiere of Captain America with some friends at midnight. Woot!
Thursday, July 21, 2011
Wednesday, July 20, 2011
Taco Tuesday
So it's been a couple days since I've sat down to write anything, just....didn't have much to say yesterday I guess. We went out for dinner Monday to Paco's here in San Bernardino. That place is killer. MMMMM. So good. Had a shredded beef and rice burrito. As far as dinky, hole-in-the-wall places go, tist one deserves 5 Spatulas. Never had a disappointing meal. And it's cheap too. My burrito, which was huge, was only $3.75. That's definitely a win.
Last night however, was Taco Tuesday. Homemade this time. Mike and I hadn't made them at home in a couple weeks, so it was time. And they turned out delish, like always.
Beef Tacos
Serves 2 (with leftover meat..which is enough for another meal)
Ingredients:
1lb. lean ground beef
1/2 onion, chopped
1 Tablespoon ground cumin
1 Tablespoon granulated garlic
Salt & Pepper to taste
6 corn tortillas
1 cup vegetable oil
1 can fat-free refried beans
Start by throwing the onions in a saute pan. Cook until the onions begin to sweat, about 4-5 minutes. Then add the ground beef. Break it up while it cooks into bits. When you have it spread across the pan, sprinkle the cumin, garlic and salt and pepper and mix thoroughly. When the meat has completely browned, drain off any fat and return the meat to the pan to keep warm.
Empty the can of beans into a small saucepan and heat over medium heat. I usually throw a little garlic into the beans just to bump up the flavor a bit.
Heat the vegetable oil in a medium saucepan. We have one that is reserved for frying projects. When the oil is hot, gently place the 1st tortilla in the pan. With tongs, flip the tortilla once the edges are brown and cook a minute longer. Take the tortilla out of the pan, and pat with clean paper towels to remove as much oil as possible, fold in half and try not to break it, then keep warm in the oven until all of them are done. Serve with whatever taco fixings you like. We usually have grated cheese, lettuce, sour cream for Mike and if we have salsa in the house, we'll throw that on top.
This is one of my favorite meals. It's easy, and easily variable. If you're being health-conscious, use ground turkey. I actually really like the flavor of ground turkey, but it's very expensive, so the beef works just fine, and isn't all that terrible for you, especially after draining whatever fat drippings there are. Also, if you don't have fat-free refried beans, don't sweat it. We used a can of black beans last night that we drained and warmed with garlic, and it was just as fabulous. Mix it up. Tacos are a hard thing to ruin.
That's it for today kids. Happy Hump Day!
Last night however, was Taco Tuesday. Homemade this time. Mike and I hadn't made them at home in a couple weeks, so it was time. And they turned out delish, like always.
Beef Tacos
Serves 2 (with leftover meat..which is enough for another meal)
Ingredients:
1lb. lean ground beef
1/2 onion, chopped
1 Tablespoon ground cumin
1 Tablespoon granulated garlic
Salt & Pepper to taste
6 corn tortillas
1 cup vegetable oil
1 can fat-free refried beans
Start by throwing the onions in a saute pan. Cook until the onions begin to sweat, about 4-5 minutes. Then add the ground beef. Break it up while it cooks into bits. When you have it spread across the pan, sprinkle the cumin, garlic and salt and pepper and mix thoroughly. When the meat has completely browned, drain off any fat and return the meat to the pan to keep warm.
Empty the can of beans into a small saucepan and heat over medium heat. I usually throw a little garlic into the beans just to bump up the flavor a bit.
Heat the vegetable oil in a medium saucepan. We have one that is reserved for frying projects. When the oil is hot, gently place the 1st tortilla in the pan. With tongs, flip the tortilla once the edges are brown and cook a minute longer. Take the tortilla out of the pan, and pat with clean paper towels to remove as much oil as possible, fold in half and try not to break it, then keep warm in the oven until all of them are done. Serve with whatever taco fixings you like. We usually have grated cheese, lettuce, sour cream for Mike and if we have salsa in the house, we'll throw that on top.
This is one of my favorite meals. It's easy, and easily variable. If you're being health-conscious, use ground turkey. I actually really like the flavor of ground turkey, but it's very expensive, so the beef works just fine, and isn't all that terrible for you, especially after draining whatever fat drippings there are. Also, if you don't have fat-free refried beans, don't sweat it. We used a can of black beans last night that we drained and warmed with garlic, and it was just as fabulous. Mix it up. Tacos are a hard thing to ruin.
That's it for today kids. Happy Hump Day!
Monday, July 18, 2011
Sweaty Sunday
It's official. The cool weather is gone. For how long? I have no freaking clue. But it dawned on me yesterday, as I stepped out of the shower and didn't feel all that refreshed. The heat of July is back. Had to stand in front of a fan as I got dressed actually. No bueno. But I guess that's what us Southern Californians get. Maybe when Mike and I are loaded (ha ha) we'll move somewhere with more temperate weather. Or have that "summer house" in Lake Tahoe.....Oooooooh. That sounds so nice. I'm not exactly going to hold my breath on that, but I'll keep dreaming.
This morning I found myself reading my Christmas/Hanukah present from my Mom last year, Nigella Lawson's cookbook, "How to be a domestic goddess: Baking and the art of comfort cooking." Firstly, all the recipes look divine, and the photography...Jeez. It's like porn for foodies. But I think her writing takes the cake. It's so sensual. Even in print, the woman just oozes sexuality and confidence in the kitchen. I love it. Her bravado is so lovely, telling us readers to take no prisoners in the kitchen, and never apologize for our mistakes. I find it slightly Julia Child-esque. Don't apologize! Never cry foul! Wield that spatula like a well-trained Ninja warrior wields a katana!
Ok...Maybe I went a bit far with the metaphor. But I hope you all get my point. Get in that kitchen and cook baby!
Last night I again used the box of death. And sweated like an oinker. But that's cool, dinner was yummy. Mike gave me 2 thumbs up.
Chicken Piccata & Baked Zucchini Chips
Serves 2
Ingredients:
1 large or 2 small chicken breasts
1 cup seasoned bread crumbs
2 tablespoons parmesan cheese
1/2 tablespoon granulated garlic
1 pinch each, salt and pepper
2 tablespoons butter/margarine
2 tablespoons white wine
1 tablespoon lemon juice
1 egg
1/2 cup flour
2 medium zucchini
2 tablespoons olive oil
Preheat your oven to 450degrees. This meal contains 2 breaded items, so I make 1 big bowl of the breading and use it for both items. And for sanitary reasons, bread the zucchini first and chicken last.
Mix the bread crumbs, parmesan cheese, garlic, and salt & pepper in a shallow bowl (big enough to fit the breasts).
Slice the zucchini to a thickness of about 1/4 inch. If you have a fancy mandoline, use it. Otherwise, like me, use a serrated knife and try not to slice your fingers along with the zucc's.
Coat the zucchini slices with the olive oil, and then pat them with the bread crumb mixture to cover. Place the breaded slices on a baking sheet that you have covered in foil and sprayed with Pam. Stick those in the oven for 25-30 minutes, but keep an eye on them. Brown is good, black is bad.
Once the zucchini is in the oven, pound out the chicken between 2 pieces of plastic wrap or in a closed Ziploc. You want them to be about 1/2 inch thick. Once they're pounded, coat them with the flour and shake off the excess. Then dip them into the egg, and then dregde in the bread crumb mixture. Make sure they're evenly coated.
Heat the butter in a skillet, and place the chicken in. Cook over medium-high heat for about 5 minutes per side. You want the chicken to brown and be slightly crispy on the outside. By the time the chicken is done, the zucchini should be ready to come out of the oven.
Remove the chicken from the skillet, and pour the white wine and lemon juice in with the drippings from the chicken for about a minute to cook off the alcohol. Pour the sauce over the chicken.
Very yummy. Minimal clean-up. Also had salad to go with and a glass of the wine that I used for the sauce. Wouldn't want my vino to go to waste now would I?? Ha! Sat in front of 3 fans as we ate. Yes, 3.
Today is errand day, including taking Papa shoe shopping. Wild and crazy times man! Hope the week is kicking off with a bang for all my lovely readers out there!
This morning I found myself reading my Christmas/Hanukah present from my Mom last year, Nigella Lawson's cookbook, "How to be a domestic goddess: Baking and the art of comfort cooking." Firstly, all the recipes look divine, and the photography...Jeez. It's like porn for foodies. But I think her writing takes the cake. It's so sensual. Even in print, the woman just oozes sexuality and confidence in the kitchen. I love it. Her bravado is so lovely, telling us readers to take no prisoners in the kitchen, and never apologize for our mistakes. I find it slightly Julia Child-esque. Don't apologize! Never cry foul! Wield that spatula like a well-trained Ninja warrior wields a katana!
Ok...Maybe I went a bit far with the metaphor. But I hope you all get my point. Get in that kitchen and cook baby!
Last night I again used the box of death. And sweated like an oinker. But that's cool, dinner was yummy. Mike gave me 2 thumbs up.
Chicken Piccata & Baked Zucchini Chips
Serves 2
Ingredients:
1 large or 2 small chicken breasts
1 cup seasoned bread crumbs
2 tablespoons parmesan cheese
1/2 tablespoon granulated garlic
1 pinch each, salt and pepper
2 tablespoons butter/margarine
2 tablespoons white wine
1 tablespoon lemon juice
1 egg
1/2 cup flour
2 medium zucchini
2 tablespoons olive oil
Preheat your oven to 450degrees. This meal contains 2 breaded items, so I make 1 big bowl of the breading and use it for both items. And for sanitary reasons, bread the zucchini first and chicken last.
Mix the bread crumbs, parmesan cheese, garlic, and salt & pepper in a shallow bowl (big enough to fit the breasts).
Slice the zucchini to a thickness of about 1/4 inch. If you have a fancy mandoline, use it. Otherwise, like me, use a serrated knife and try not to slice your fingers along with the zucc's.
Coat the zucchini slices with the olive oil, and then pat them with the bread crumb mixture to cover. Place the breaded slices on a baking sheet that you have covered in foil and sprayed with Pam. Stick those in the oven for 25-30 minutes, but keep an eye on them. Brown is good, black is bad.
Once the zucchini is in the oven, pound out the chicken between 2 pieces of plastic wrap or in a closed Ziploc. You want them to be about 1/2 inch thick. Once they're pounded, coat them with the flour and shake off the excess. Then dip them into the egg, and then dregde in the bread crumb mixture. Make sure they're evenly coated.
Heat the butter in a skillet, and place the chicken in. Cook over medium-high heat for about 5 minutes per side. You want the chicken to brown and be slightly crispy on the outside. By the time the chicken is done, the zucchini should be ready to come out of the oven.
Remove the chicken from the skillet, and pour the white wine and lemon juice in with the drippings from the chicken for about a minute to cook off the alcohol. Pour the sauce over the chicken.
Very yummy. Minimal clean-up. Also had salad to go with and a glass of the wine that I used for the sauce. Wouldn't want my vino to go to waste now would I?? Ha! Sat in front of 3 fans as we ate. Yes, 3.
Today is errand day, including taking Papa shoe shopping. Wild and crazy times man! Hope the week is kicking off with a bang for all my lovely readers out there!
Sunday, July 17, 2011
Sha-Blog Shalom!
Mmm...Sunday. You know how it is, you sleep in a little bit, don't jump up and shower immediately, and if you're a lucky one, you got to spend Saturday at your friends' house, eating delicious food and having a kick-ass time. Yesterday, Evelyn (the goddess of curry) and I, tag-teamed a BBQ and had friends over to enjoy the spoils. It was quite worth the effort, I have to say. Everyone enjoyed, and the food was nom-tastic. And guess what?? I have pictures to prove it! Oh snap.
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| Everyone about to dig in to all the love. |
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| This makes me so happy. Sigh. |
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| Tony approves of Caprese on Crostini. |
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| These are easy to make, and so yummy! |
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| The chicken and veggies cookin'! |
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| All done and ready to eat! |
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| The GIANT, puff-pastry Strawberry Shortcake. |
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| This is all that remained. Notice the smudges all on the tablecloth. Classy! |
So...after that, we went back to being (mostly) civilized human beings. Had some more beer, listened to more music. And, oh yea, played Taboo. Another very fun party game. After that, it was around 10pm, and Mike and I were exhausted. Came home. Went to bed. Slept like the dead. It was great. Looking forward to a productive week. Have 7 days before I leave for a cruise. Have to feed my man, and leave him with the tools to feed himself in my absence.
Would anyone like the recipes for the food in this post?? Comment, and it shall be done.
Enjoy the rest of the weekend!
Friday, July 15, 2011
Quakes, Tremors and Shakes
Short post today kids. Last night went to the Rancho Cucamonga Quakes game. They are the Dodger's farm team. It was a lot of fun. The food was super-generic BBQ fare. But it was free, so hey, the free food was great. Really, anything I don't have to pay for is wonderful.
And the Quakes won to boot. And no one in our group got pelted by a foul ball, so it was a win across the board.
Today I met up with the previously mentioned Curry Goddess, Evelyn. We are combining our culinary gifts to make a yum yum BBQ tomorrow for some friends. We hit Costco and I have more shopping to do, right about now actually. So Sunday I'll have details on that for you! Planning some delicious goodies.
Alright people, Happy Friday!
And the Quakes won to boot. And no one in our group got pelted by a foul ball, so it was a win across the board.
Today I met up with the previously mentioned Curry Goddess, Evelyn. We are combining our culinary gifts to make a yum yum BBQ tomorrow for some friends. We hit Costco and I have more shopping to do, right about now actually. So Sunday I'll have details on that for you! Planning some delicious goodies.
Alright people, Happy Friday!
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