Archives for August 2008

WEIGHT WATCHER WEDNESDAY(well half of it)

I am not so much in the blogging mood tonight! I am just tired. I was at Adventure Island today with my son and his friend Averie. I got my ass kicked. I should just remind myself the I am 32 not 12! Oh well I will chalk up my trip to Adventure Island as […]

Chicken Pie Revisited and Revamped

Back when I first started my Blog I posted about Trisha Yearwood’s Chicken Pie. Like I said, when I made it the first time it was more like soup.All I did this time was added 12 oz of frozen mixed veggies and some more salt and pepper and it was MUCH better! The sauce was […]

Sunday Breakfast

I made my Banana Bread last night (minus the blueberries). Anytime I have those almost black bananas around I ALWAYS make Banana Bread. I really need to find something else to do with them. But my Banana Bread is sooooo good I cant help myself. This was the conversation in the house last night… Husband: […]

A winning Lemon Loaf

My lemons were starting to getting soft on me, so I had to make something quick. I am trying soooooo hard not to waist as much food around this crazy house of mine.While looking at my unnecessary large amount of cookbooks…I was drawn to Ina Garten’s Yogurt Lemon Loaf. But I noticed something strange about […]

Far from "Perfection" Pound Cake

I told you before in a video post that I made Dorie Greenspan’s “Perfection Pound Cake”Hmmmm..obviously there wasn’t too much “Perfection” going on in my kitchen that day!Everything went as planned..I read all the wonderful tips on making pound cake and followed the directions to a T. I decided to spice it up a bit […]

Carpal Tunnel Creators!!!

I have been stalking one of Rita’s posts over at the Clumbsy Cookie. No for real..seriously stalking this post for Cookie Chips Chocolate..I think I posted 3 comments and visited it about 10 times. I was drawn to these little suckers like a mosquito is to one of those blue bug zappers!!! I love chocolate […]

AWARDS!

I am soooo very thankful for everyone who reads my blog. And especially thankful for those of you who leave comments. I would have no clue who stops by my blog if it weren’t for the comments..so THANK YOU! I have recently received a few awards! YIPPEE! No..I am not giving another video acceptance speech..MIGRAINE= […]

And the winner is…..

Random Integer GeneratorHere are your random numbers: 11Timestamp: 2008-08-02 19:21:24 UTC And I believe the 11th person who left a comment is ANGIE!!!!!!! Well congratulations Angie! You are now the proud owner of the cute little Pink Measuring set!!Contact me by email so I can get your address! I would have posted a funny video […]

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WEIGHT WATCHER WEDNESDAY(well half of it)

I am not so much in the blogging mood tonight! I am just tired. I was at Adventure Island today with my son and his friend Averie. I got my ass kicked. I should just remind myself the I am 32 not 12! Oh well I will chalk up my trip to Adventure Island as my gym work out today!
P.S…Shy your eyes away from the peas if you are doing WW.
But they sure were good..Peas sauteed in BUTTER and olive oil with shallots and prosciutto!
Mustard-Dill Chicken
Servings: 4

Preparation Time: 8 min
Cooking Time: 25 min
Level of Difficulty: Easy
Points Value:3

Ingredients

1/4 cup Dijon mustard
1/4 cup plain fat-free yogurt
1/2 tsp garlic salt
1 Tbsp dried dill weed
1 pound uncooked boneless, skinless chicken breast, four 4 oz pieces

Instructions

Preheat oven to 350°F. In a small bowl, combine mustard, yogurt, garlic salt and dill. Place chicken on a plate; thoroughly coat chicken with mustard sauce. Tear off 4 sheets of aluminum foil that are large enough to wrap each chicken breast individually. Place a prepared chicken breast on each piece of foil; gather foil loosely around chicken and fold over to seal. Place foil packs on a nonstick baking sheet; bake for 20 minutes. Using oven mitts and keeping your face away from steam, open foil. Broil chicken on foil until lightly browned and cooked through, about 3 to 5 minutes more. Yields 1 piece of chicken per serving. Points value 3

Chicken Pie Revisited and Revamped

Back when I first started my Blog I posted about Trisha Yearwood’s Chicken Pie. Like I said, when I made it the first time it was more like soup.
All I did this time was added 12 oz of frozen mixed veggies and some more salt and pepper and it was MUCH better! The sauce was still a tiny bit too thin. I am going to try it one more time..I will make some roue’ to add the the sauce to thicken it up and add some sherry to give it some more richness! The hubby said it was much better this time. Much more hearty with the vegetables.
I am sure he will add his two cents next time..ya know because he is a professional chef and all!!!HA!

Sunday Breakfast

I made my Banana Bread last night (minus the blueberries). Anytime I have those almost black bananas around I ALWAYS make Banana Bread. I really need to find something else to do with them. But my Banana Bread is sooooo good I cant help myself.
This was the conversation in the house last night…
Husband: ” You know what I want for breakfast?”
Me: ” oh God, give me a break, what do you want for breakfast now?”
Hubby: “Banana Bread French Toast.”
Me: “Are you kidding me?”
Hubby: “um, no”
Me: “Where in the Hell do you come up with this stuff.”
Hubby: “It just makes sense, Banana Bread French Toast…yep, that’s what I want”
Me: “Cook it yourself”
Hubby: Sad puppy dog eyes..with a half smerk smile
Me: “Fine”
(we are very sarcastic with each other in a VERY loving way..LOL)
Let me just say..my husband doesn’t even Grill…I know I know..a man that doesn’t grill?? Strange but true! I do 100% of the cooking in the house. Unless you count putting a waffle in the toaster oven for the kids??!! He always comes up with the craziest things in the food department. It will be so easy for me to take care of him when he is old with no teeth..he mixes all of his food up in the first place. So it wont be a big deal for me to puree all his food together!
Wahoo for me!
THE VERDICT………
GONE!!!!!

It was pretty darn good!

If you wish to try this crazy dish..just make your french toast like you normally do, but substitute banana bread for your normal bread! And there you have it!

A winning Lemon Loaf

My lemons were starting to getting soft on me, so I had to make something quick. I am trying soooooo hard not to waist as much food around this crazy house of mine.
While looking at my unnecessary large amount of cookbooks…I was drawn to Ina Garten’s Yogurt Lemon Loaf. But I noticed something strange about this recipe. NO BUTTER???!!!.Oh, there must be a misprint..a cake with no butter??? It isn’t humanly possible for me to cook without butter! My Grandma cooked with only real butter, my mom cooked with only real butter and I cook with only real butter..lets just say buddah runs through my veins..or maybe my veins are sooo clogged nothing is running through them!!LOL
Despite my hesitation..I decided to make this loaf.
This was just about the easiest cake I ever whipped up. The flavor of this cake was delightful. It was all about the Lemons. The lemon simple sugar that you pour into the holes makes it SOOOO moist. And the Lemon glaze on top is just perfect! I did find the texture of this cake a bit odd. It was like a really wet dense sponge. I have never had a cake before with this texture..but it still didn’t take away from the superb summery lemon flavor!

LEMON YOGURT LOAF

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup plain whole-milk yogurt

1 1/3 cups sugar, divided

3 extra-large eggs

2 teaspoons grated lemon zest (2 lemons)

1/2 teaspoon pure vanilla extract

1/2 cup vegetable oil

1/3 cup freshly squeezed lemon juice

For the glaze:

1 cup confectioners’ sugar 2 tablespoons freshly squeezed lemon juice

Preheat the oven to 350 degrees F.

Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan.

Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, poke a bunch of holes in the cake and pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.

Far from "Perfection" Pound Cake

I told you before in a video post that I made Dorie Greenspan’s “Perfection Pound Cake”
Hmmmm..obviously there wasn’t too much “Perfection” going on in my kitchen that day!
Everything went as planned..I read all the wonderful tips on making pound cake and followed the directions to a T. I decided to spice it up a bit and do the Marbled Pound Cake. (I mainly wanted to practice my “marbling”). I took the loaf out of the oven just as the toothpick came out w/ only a few crumbs on it. When I cut into it, I immediately knew something was terribly OFF. I know pound cake has a dense texture. But this seemed extra dry.
Picture this..I know it has happened to most of us…….You take a bite of a Saltine Cracker and someone makes you laugh, and you spray everyone at the table with dried cracker bits. Happened to you before right??!!LOL!!
Well, that is what happened when I took the bite out of this little piece of “Perfection”.
As soon as I took my bite, my son asked me a question, I went to answer him and the dry sand like cake went spewing across the kitchen and I felt like I was sucking on a cotton plant. I know what you are saying mom..”you shouldn’t have been talking with your mouth full in the first place!” Yes..this I know…but I just had to give y’all the visual!
Oh and another thing..you could literally flick the chocolate portion and it would separate from the regular part of the cake! Hmmmmm???
Well with all of that said..it sure does take a pretty picture!
Here is the recipe if you want to give it a go!!!

Perfection( cough) Pound Cake

Ingredients:
2 cups all-purpose flour (or 2-1/4 cups cake flour)
1 teaspoon baking powder
1/4 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
1 cup sugar
4 large eggs, at room temperature
1 teaspoon pure vanilla extract

Getting Ready:Center a rack in the oven and preheat the oven to 325 degrees F. Butter a 9×5-inch loaf pan or an 8-1/2 x 4-1/2-inch loaf pan. Put the pan on an insulated baking sheet or on two regular baking sheets stacked one on top of the other.
Whisk together the flour, baking powder, and salt.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar on high speed until pale and fluffy, a full 5 minutes. Scrape down the bowl and beater and reduce the mixer speed to medium. Add the eggs one at a time, beating for 1 to 2 minutes after each egg goes in. As you’re working, scrape down the bowl and beater often. Mix in the vanilla extract. Reduce the mixer speed to low and add the flour, mixing only until it is incorporated – don’t overmix. In fact, you might want to fold in the last of the flour, or even all of it, by hand with a rubber spatula. Scrape the batter into the buttered pan and smooth the top.
Put the cake into the oven to bake, and check on it after about 45 minutes. If it’s browning too quickly, cover it loosely with a foil tent. If you’re using a 9×5 pan, you’ll need to bake the cake for 70 to 75 minutes; the smaller pan needs about 90 minutes. The cake is properly baked when a thin knife inserted deep into the center comes out clean.
Remove the cake from the oven, transfer the pan to a rack and let rest for 30 minutes.
Run a blunt knife between the cake and the sides of the pan and turn the cake out, then turn it right side up on the rack and cool to room temperature.
Storing:Wrapped well, the cake will keep for 5 to 7 days at room temperature (stale cake is great toasted) or up to 2 months in the freezer.

Marbled Loaf:
After the batter is fully mixed, transfer 1/2 the batter to another bowl and mix in 4 oz bittersweet chocolate, melted and cooled. Alternate large spoonfulls of the light and dark batter in the prepared pan, then run a knife in a zigzag pattern for the marbled pattern.

Carpal Tunnel Creators!!!

I have been stalking one of Rita’s posts over at the Clumbsy Cookie. No for real..seriously stalking this post for Cookie Chips Chocolate..I think I posted 3 comments and visited it about 10 times. I was drawn to these little suckers like a mosquito is to one of those blue bug zappers!!!

I love chocolate chip cookies and I love chocolate..so when someone reinvents the process, I get intrigued.

This photo is of the Stars of the Show. These my friends are itty bitty “Cookie Chips”.

How did you get them that small you asked? You freekin pipe 3 full cookie sheets of these little bastards(can you tell I am a bit bitter?) Ok..now imagine piping regular consistency cookie dough through a tiny tip!!!???!!!! Um, Ya, it sucked! I was cursing Rita after about 3 minutes!LOL. But let me tell you, it was well worth it. My husband was sad when I packed them up to put them in the fridge for the evening! He REALLY enjoyed these!

On the top photo, I would love to say that I spritzed the food with water for a fancy photo. But nope, that is HUMIDITY! AGGGHHHHH! The second I walked outside, the water condensation was everywhere!Not to mention what my hair looked like!

Here is how to make em..

Rita’s Cookie Chips Chocolate

1/2 stick (4 oz) butter room temperature
6 tbs sugar
6 tbs brown sugar
1 egg
6 1/2 oz flour
1/4+1/8 tspn salt
1/2 tsp baking powder
9 oz chocolate of your choice

Beat butter and both sugars just until they come together. Don’t over-beat. Add the egg and beat just until incorporated. Mix together the flour, salt and baking powder and add to the batter. Stir just until blended and put into a pastry bag with a small round tip.
Drop into a cookie sheet pulling up so the dough get a thin point, characteristic of the chips. Bake into a preheated 325ºF oven, for 5 minutes.
Let them cool while you melt the chocolate in the microwave or over a double boiler. Poor the chips over the chocolate and mix until they’re all coated, being careful not to break them. Reserve some to decorate the top of the cookies. Drop by teaspoons onto a tray lined with parchment paper. Decorate with 3 or 4 cookie chips and take to the fridge to harden.

AWARDS!

I am soooo very thankful for everyone who reads my blog. And especially thankful for those of you who leave comments. I would have no clue who stops by my blog if it weren’t for the comments..so THANK YOU!
I have recently received a few awards! YIPPEE! No..I am not giving another video acceptance speech..MIGRAINE= looking like complete ASS! So the Harry Winston’s will remain in the safe for tonight!

The first award of the evening is The Brillante Weblog Award..I received this from not one but TWO wonderful ladies.

Katie from Salt and Chocolate. All of her goodies on her site are breathtaking. She just celebrated her 100th post..so stop by her site and congratulate her!!

Christy from Southern Plate. Her site is new..but it looks like it has been around forever. It is packed full of down home Southern recipes. And all her posts give step by step photo instructions, which is wonderful! You want comfort food?..Christy will give it to ya!!!


And the second award of the evening is the Yum-Yum Award from
Lina at My Life is Yummy. Her site is full of delicious professional looking items and but it is also rich in cultural photos! Love it.

THANK YOU from the bottom of my heart!

And the winner is…..

Random Integer Generator
Here are your random numbers: 11
Timestamp: 2008-08-02 19:21:24 UTC

And I believe the 11th person who left a comment is

ANGIE!!!!!!!

Well congratulations Angie! You are now the proud owner of the cute little Pink Measuring set!!
Contact me by email so I can get your address!

I would have posted a funny video post announcing the winner..but I have a Migraine and well lets just say I look like I have been hit by a bus!