Archives for August 2009

Thrive Food Giveaway

Um, lets play a game. How many times does Leslie say “Um”???? The Answer….Um..TWENTY EIGHT! Good lord. Um, I think I need to work on that.Thrive Food Storage by Shelf Reliance To enter the contest, click HERE to visit their site and subscribe to the newsletter and to browse their wonderful Food Storage items. And come back to […]

Strawberry-Yogurt Swirl Popsicles

Kids and popsicles pretty much go hand in hand. Truth be told here in Florida, the second you walk outside, you get instant meltage with the color staining dye. So my tip to solve the problem of staining the clothes….do the white trash thing and send your kids out on the front porch, in their undies, […]

I got scammed..LESSON LEARNED!

I am going to try to keep this story short. Ohhhh and it is so not a short story.Back in December 2008, I was contacted by this “company”(and I say that loosely) to come on board with them to be their cooking personality. It was a huge web community that was going to be launched […]

Newest Video

**Now before you watch this, I must warn you I had a Brain Fart at the begining of the video. Cindy(the Host) asked the question“So, these are mini S’mores?”I respond by saying, “They am”ummmm…hello..what is “They am”??Oh well, you dont get a second chance with Live T.V.

Error in Spanish Bean Soup Recipe

Oh my lord. I do believe my children have seriously stolen my brain over the summer.For real, I have been sooo forgetful.Thanks to Foodycats question on my Spanish Bean Soup. How did my broth get its color?Well silly, look at the recipe, the color is from the paprika.Well who looks like the dumb ass now??? […]

Spanish Bean Soup

If my Texas Caviar didn’t make you fart enough, well I have the answer right here. Spanish BEAN soup. Do I need to remind you of the toon? “Beans, beans, the more you eat, the more you fart, the more you fart, the better you feel, so eat some beans at every meal!” So get […]

I am a dork

I have a wonderful friend, her name is Joanne. She reads my blog and has become my official proof reader. THANK GOD! My mind and fingers don’t often connect and I end up with many typos. So she pointed out that I left out one whole set of instructions in my last post. WHHHAAAA? Am […]

Pecan-Pretzel Crusted Chicken

ohhh…looky look who is using a a garnish!!!!! I know its just parsley and all..but still, just call me Mizz Fancy Pants. Let me tell you how AMAZING this chicken was..AMAZING! It is one of those dishes you can taste every ingredient, and they all went sooooo good together. Keep in mind that I did […]

Come see me at Sweetbay Supermarket

Come see me the Sweetbay Supermarket on the corner of Bruce B Downs and County Line Road in New Tampa.For all of you local folks, come on out to the Sweetbay Supermarket this Saturday August 15, 10am to 2 pm. “Healthy Living this School Year” is the theme for my cooking demonstrations. And don’t forget […]

Southwestern Egg Rolls

Seems like every restaurant you go to these days, there is some version of The Southwestern Egg Roll. I love them. Yes they are fried and yes they make my ass larger than life. But every once in a while wont hurt. Moderation people..moderation. One night I had a craving for them but didn’t want […]

New video.

Here is my latest video. They made me seem sooo serious in the editing room. And we all know I am not the serious type!Sorry I have been a bad blogger. My Google reader is at 776 unread posts. Ummmm, I don’t think I will be catching up any time soon. Who knew my little […]

And the winner is…..

Sorry I am late on announcing the winner life is crazy and I can’t even remember what day it is. hmm, did I brush my teeth today??? Oh yes, I did! See, I cant even remember simple hygiene! Random Integer GeneratorHere are your random numbers:16Timestamp: 2009-08-08 21:47:39 UTC Commenter 16 is Rebekah! Congrats Rebekah..email me […]

ps_menu_class_0

Thrive Food Giveaway

Um, lets play a game. How many times does Leslie say “Um”????
The Answer….Um..TWENTY EIGHT! Good lord. Um, I think I need to work on that.
Thrive Food Storage by Shelf Reliance To enter the contest, click HERE to visit their site and subscribe to the newsletter and to browse their wonderful Food Storage items. And come back to let me know that you subscribed.
Also visit the Shelf Reliance Blog

Hot Off the Garlic Press  The awesome blog by my good friend Natalie

Sorry, contest available to the US residence, unless you are willing to pay for your own shipping 🙂
Contest Ends on Friday September 4th around 5 pm est

Strawberry-Yogurt Swirl Popsicles

Kids and popsicles pretty much go hand in hand. Truth be told here in Florida, the second you walk outside, you get instant meltage with the color staining dye. So my tip to solve the problem of staining the clothes….do the white trash thing and send your kids out on the front porch, in their undies, let the popsicle drip on them and then hose em down with the garden hose! Oh yeah!!! WHITE TRASH indeed!
Go ahead and take a gander at the ingredient list on the back of some popsilces in your freezer. EEEKKKK.
Now that summer is almost over for you lucky ducks up North, hurry up and make these. I assure you your kids will love them.
STRAWBERRY-YOGURT SWIRL POPS
1 lb strawberries, hulled
1⁄3 cup plus 1⁄4 cup sugar, preferably superfine
2 tsp lemon juice
2 cups vanilla yogurt
You’ll also need:
2 large plastic squeeze bottles,
10 pop molds (1⁄2-cup capacity)
PREPARATION
1. Place strawberries, 1⁄3 cup sugar and lemon juice in blender; purée 3 minutes. Pour into a large plastic squeeze bottle and screw on bottle top.
2. In a medium bowl, stir remaining 1⁄4 cup sugar into yogurt until sugar is dissolved. Pour into the second squeeze bottle and screw on bottle top.
3. Fill each pop mold with strawberry and yogurt mixtures, alternately squeezing or spooning the mixtures into each mold to create a swirled pattern. Place tops on molds; insert wooden sticks. Freeze at least 6 hours until solidly frozen.
4. Remove molds from freezer. Soften slightly at room temperature, about 5 minutes (or dip molds in warm water a few seconds). Remove pops from molds. Serve immediately, or wrap pops separately in plastic wrap, then store in freezer bag or container.
Tip: Large squeeze bottles (2-cup capacity) are available in crafts stores and baking supply stores, sometimes labeled for candy-making. To easily unmold the pops, use a pair of pliers to grip the sticks and gently pull out pops.
****I didnt have any squeeze bottles, so I used 2 heavy duty zip lock bags and snipped the corners.
Also, I can NEVER find superfine sugar, so you can just process it in the food processor for about 30 seconds, just be sure to let the sugar dust settle before you take the lid off your food processor.
Recipe from Womans Day(I think, or one of those other “family” magazines)

I got scammed..LESSON LEARNED!

I am going to try to keep this story short. Ohhhh and it is so not a short story.
Back in December 2008, I was contacted by this “company”(and I say that loosely) to come on board with them to be their cooking personality. It was a huge web community that was going to be launched with big names like Dennis Rodman, he was going to be their travel person for the site. Anyhooo, I was asked to do the cooking “How To” videos. They said it was an opportunity to make “life changing money”. So I started right away making videos. I think in all I did about 130 cooking How-To videos. Well, things started smelling fishy to me along the way. The site was supposed to be launch in Feb, then it got pushed back to March then April then May and so on and so on. Then the lies started compounding upon one another. Scam this, fraud that, fake names..yada yada yada!! Then my contact said the “company” has fallen apart and the project is NO MORE(IN A ONE LINE TEXT MESSAGE). Speaks volumes for their character huh?
Needless to say I was PISSED OFF. I had nothing to show for my hard work. No tapes, no videos. After months of calling and getting the run around, I finally got my tapes back today. But guess what, 10 out of 130 were edited. Are you kidding me? Only 10 were edited after months of filming?? 120 of them are still on 8 mm tapes, unedited. And the quality of the tapes are bad..so bad. There are only a few worth showing you. One is my trussing a chicken video.
I will try to get more up if I can. Most of them are in a file format that would require me to go to a production studio to have them all corrected and that equals $$$$$$
So, lesson learned. Work with reputable people. Do your homework. Get a lawyer!!!!!

Yes, I realize I pushed my hair away from my face and then touched the chicken. Shoot me.K
I actually did this video a second time after I realized I had touched my hair. But the corrected video is on the 8 mm tape. Remember I was dealing with a bunch of non professional people, that didn’t look for errors. Sorry if my hair touching offends anyone. Wait, wont the oven kill any of my hair cooties?????LOL

Newest Video

**Now before you watch this, I must warn you I had a Brain Fart at the begining of the video. Cindy(the Host) asked the question
“So, these are mini S’mores?”
I respond by saying, “They am”
ummmm…hello..what is “They am”??
Oh well, you dont get a second chance with Live T.V.

Error in Spanish Bean Soup Recipe

Oh my lord. I do believe my children have seriously stolen my brain over the summer.
For real, I have been sooo forgetful.
Thanks to Foodycats question on my Spanish Bean Soup. How did my broth get its color?
Well silly, look at the recipe, the color is from the paprika.
Well who looks like the dumb ass now??? You got it, ME!!!
Yeppers, dumb ass me forgot to write the 1/2 tsp of paprika in the recipe that gives the soup its beautiful amber color.
So again, just like my pecan-pretzel crusted chicken, I ask you to print the recipe again.
It is now corrected with the paprika in it!
Sorry guys, don’t even think about billing me for your printer ink!!!

Spanish Bean Soup

spanish bean soup
If my Texas Caviar didn’t make you fart enough, well I have the answer right here. Spanish BEAN soup. Do I need to remind you of the toon? “Beans, beans, the more you eat, the more you fart, the more you fart, the better you feel, so eat some beans at every meal!”
So get your Beano out and make this soup. I clearly understand that we are slap dab in the middle of summer here, but I am not much of a seasonal cook. I do not discriminate against soup in the summer or grilling in the winter. I am an equal opportunity foodie!
Here in Tampa we have a HUGE Latin influence. So there are versions of Spanish Bean soup in just about every Cuban or Spanish restaurant you go to. Soooo good I tell you.
Oh and don’t forget a big hunk of yummy bread to dip in the soup!
Come join Soup-a-Palooza at TidyMom and Dine and Dishsponsored by Bush’s BeansHip HostessPillsbury and Westminster Crackers

SPANISH BEAN SOUP

1/2 pound dried chickpeas a.k.a garbanzo beans

1 ham bone
1 beef bone
1 tablespoon salt
4 cups low sodium chicken stock
4 cups water
1/4 pound salt pork or bacon, cut into thin strips
1 onion, finely chopped
1 Spanish Sausage a.k.a Chorizo, sliced into thin rounds
2 potatoes, peeled and cut into quarters
Generous Pinch of Saffron
Salt and Pepper
Rinse beans in cold water. Place in a pot and cover them with water completely, add 1 tablespoon of salt to the water.
The next day drain the beans and place them in a large soup pot. Add the 4 cups of water and the 4 cups of chicken stock to the beans and add the beef and ham bones. Over low heat, cook for 45 minutes.
If any yucky foam forms on the top, just skim it off.
Slowly fry the salt pork(or bacon). Once it started to get a bit browned, add the onion and cook until soft.
To the pot with the beans, add the pork, onions, potatoes and saffron.
When the potatoes are done, remove from heat and add chorizo.
Salt and pepper to taste.
****Ask the butcher behind the counter where they keep the salt pork, ham and beef bones****
Recipe inspired from The Columbia Restaurant

I am a dork

I have a wonderful friend, her name is Joanne. She reads my blog and has become my official proof reader. THANK GOD! My mind and fingers don’t often connect and I end up with many typos. So she pointed out that I left out one whole set of instructions in my last post. WHHHAAAA? Am I that much of a dork??Yes I am, yes I am.
So if you printed out my Pecan-Pretzel Crusted Chicken recipe, I urge you to do it again.

It is now corrected. Thanks Jo..what would I do with out you?

Pecan-Pretzel Crusted Chicken

pecan pretzel crusted chicken chickenohhh…looky look who is using a a garnish!!!!! I know its just parsley and all..but still, just call me Mizz Fancy Pants.

Let me tell you how AMAZING this chicken was..AMAZING!
It is one of those dishes you can taste every ingredient, and they all went sooooo good together.
Keep in mind that I did pan fry these in Peanut Oil(hey, cut me some slack, you see that healthy spaghetti squash in the background don’t you??) However, I am sure you could totally bake them.
Just spray the coated chicken with non-stick spray and bake at 350 until no longer pink inside..about 25-30 minutes.

PECAN-PRETZEL CRUSTED CHICKEN

Recipe by me

4 skinless, boneless chicken boobs

2 eggs
2 tablespoons Dijon mustard
1 1/2 teaspoons REAL maple syrup
Salt and Pepper
1 cup pecans, chopped
1 cup pretzels, chopped
1/2 cup panko bread crumbs
4 teaspoons corn starch
1/8 teaspoon red pepper(or more if your the hot and spicy type)
1 tablespoon brown sugar
Salt and pepper
Place the chicken in a large sturdy freezer zip lock bag.
Pound the chicken until they are even in thickness, about 1/2 inch thick
Mix eggs, Dijon, maple syrup salt and pepper together in a small bowl.
Pour over chicken in zip lock bag and marinate in the fridge for a couple hours.
In a shallow dish(I use pie pans),mix together pecans ,pretzels, bread crumbs, corn starch, red pepper, brown sugar, salt and pepper.
Remove the chicken from the zip lock bag and let some of the egg mixture dip off.
Place in the pie pan and firmly press the chicken on both sides in the bread crumb mixture.
Fill a large pan with about 1″ of peanut oil and heat over medium heat.
The oil is hot enough when you stick the handle of a wooden spoon to the bottom of the pan and bubbles form around the wooden handle (a little trick I learned from Rachel Ray)
Cook the chicken for about 5 minutes per side or until no longer pink.

Come see me at Sweetbay Supermarket

Come see me the Sweetbay Supermarket on the corner of Bruce B Downs and County Line Road in New Tampa.
For all of you local folks, come on out to the Sweetbay Supermarket this Saturday August 15, 10am to 2 pm. “Healthy Living this School Year” is the theme for my cooking demonstrations. And don’t forget to bring the kids, because I will also be doing a kids food workshop, making Strawberry Mice and fruit Kabobs.
***COMMENTS CLOSED ON THIS POST***

Southwestern Egg Rolls

southwestern egg rolls Seems like every restaurant you go to these days, there is some version of The Southwestern Egg Roll. I love them. Yes they are fried and yes they make my ass larger than life. But every once in a while wont hurt. Moderation people..moderation.

One night I had a craving for them but didn’t want to go out to eat. Going out would mean I would have to get out of my pajamas, actually brush my hair and put on makeup. Nope that wasn’t going to happen. So damn it, I stayed my no make-up pajama self an made my own.

They were soooooooooo yummy. Just like any restaurant you would go to. I made two dips to go along with them Spicy Sour cream and creamy avocado.

Before you roll the wonton, dip your finger in water and run it along the edges of the wrapper, this helps the wonton stay sealed.

SOUTHWESTERN EGG ROLLS

recipe by me, makes about 14
1 pound boneless, skinless chicken breasts
Olive Oil
4 teaspoons taco seasoning, divided
1 cup corn(FRESH)
1/2 cup black beans(from the can, drained and rinsed)
1/2 can(about 2 oz) can chopped green chiles (you can use the whole can if you want)
2 Tablespoons Red Pepper chopped(about 1/4 of a red pepper)
8 oz Monterey Jack cheese
Wonton Wrappers(the larger size)
Peanut or vegetable oil
Fill a large pot with about 3 inches of oil. Heat it to about 375
(the oil will drop to 350 once you put the wontons in)
Season chicken with 2 teaspoons of taco seasoning.
Heat olive oil and a skillet and add the chicken. Cook until no longer pink.
Remove and set aside to cool.
In the same skillet that you cooked the chicken in, add the corn, black beans and chiles.
Season them with 2 teaspoons of taco seasoning. Cook on medium low for about 5 minutes. Remove from the heat and allow to cool.
FINELY chop the cooled chicken.
Stir the chicken into the cooled vegetable mixture.
Add the cheese and mix everything together.
Take 1 wonton wrapper and place it in front of you so it looks like a diamond.
Dip your finger in water and run it around the edges of the wrapper.
Place 1 1/2 tablespoons of mixture in the middle of the wonton.
Take the bottom tip and fold it over the mixture and tuck it around the mixture.
Fold both side in so it resembles an envelope.
Then roll flap around and seal with more water.
Store seam side down until ready to fry.
Carefully drop 3 or 4 wontons at a time into hot oil seam side down.
Fry for about 3-4 minutes or until golden brown.
CREAMY AVOCADO DIP
recipe by me
1 avocado
5 Tablespoons sour cream
1/8 teaspoon cumin
1/8 teaspoon chili powder
Juice of 1/2 small lemon
Salt and Pepper to taste
Mix everything until smooth. I use my mini food processor
Makes about 1 cup
SPICY SOUR CREAM DIP
recipe by me
1/2 cup sour cream
1 teaspoon taco seasoning
About 4 shakes of hot sauce(such as Franks Red Hot)
Salt and pepper
Mix everything together and pop in the fridge for a few hours prior to serving

New video.

Here is my latest video. They made me seem sooo serious in the editing room. And we all know I am not the serious type!
Sorry I have been a bad blogger. My Google reader is at 776 unread posts. Ummmm, I don’t think I will be catching up any time soon. Who knew my little blog would be bringing me so many opportunities. I will spill the details when available.

And the winner is…..

Sorry I am late on announcing the winner life is crazy and I can’t even remember what day it is. hmm, did I brush my teeth today??? Oh yes, I did! See, I cant even remember simple hygiene!

Random Integer Generator
Here are your random numbers:16
Timestamp: 2009-08-08 21:47:39 UTC

Commenter 16 is Rebekah! Congrats Rebekah..email me with you address and I will get your book out to you.