Recipes From Sandi's Pantry

Now For The How To Do It

2011-06-13T18:05:00.000-07:00

Roasted Cod, Asparagus and Low Carb Pasta

Sandi's Cucumber and Dill Sauce
1 cup cucumber, peeled and diced
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup fresh dill, chopped fine
2 teaspoons cayenne pepper
1 teaspoon onion powder
2 teaspoons celery leaves, diced fine
2 teaspoons capers, garnish

Roasted Cod Fillets
4 6 ounces Cod Fillets
4 tablespoons olive oil, divided
4 tablespoons white wine, divided
8 tablespoons blackened seafood spice, divided
8 asparagus spears
1/4 cup white wine
1/3 cup water
3 tablespoons olive oil
3 tablespoons butter
1 tablespoon garlic, minced
1 tablespoon Herbs De Provence
salt and pepper, to taste

Dreamfield's Fettuccine Toss
2 cups Fettuccine , cooked al dente and drained
1 medium tomato, chopped
2 tablespoons olive oil
2 tablespoons butter
1 tablespoon Italian spices
1 tablespoon garlic
1 teaspoon red pepper flakes

This meal has under 11 digestible carbs so enjoy

Low Carb Time!

2011-06-13T17:38:00.000-07:00


Roasted Cod, Asparagus, Low Carb Pasta & Sandi's Sauce

Low Carb Yummy Dinner

June, 2011

2011-06-02T18:35:00.000-07:00

Well it’s been a while since I’ve blogged, mainly due to some personal issues. However after 10 years we finally were able to take a vacation. Below you will see some pictures we took and wanted to share with you.
We arrived in Long Beach the day before we were to leave on the Carnival Paradise Cruise Line. We stayed the night on The Queen Mary. As you can see, it had many different movie stars who cruised on The Queen Mary when the ship was sailing. We had a wonderful time and the suite we had was most likely one of the most expensive in it’s day. There was no balcony’s but portholes. They have refurbished the ship and added wonderful restaurants and a great lounge with entertainment. We ate in the Chelsea Chowder House. (D) had the fish sandwich and loved it. I had the Clam Chowder. It was the best Chowder I’ve had on the West Coast. I complimented the Chef. Hope you enjoy the pictures.
It was nice being next door to our ship. We simply walked off one ship and were able to VIP board on the other. I am now spoiled. If we cruise again, we will only go VIP and have a balcony. Since we probably will not cruise again for a while it is nice to dream. We are dreaming of a Hawaii Cruise.
The cruise was four days and very nice. It’s nice to be given something like this. We left out of Long Beach CA and sailed to Catalina Island. Well let’s say we were supposed to go to Catalina Island but due to bad weather we weren’t able to dock. So we cruised to Esenada, Mexico a day early. I didn’t leave the ship as I was very happy just enjoying the stateroom and the ship. ( D) on the other hand did some exploring. The weather was still pretty gloomy with rain and fog. But it did not dampen our spirits. One of the most exciting events on this cruise was to have dinner at the Chef’s table. We took some pictures of what was served however this is just a few of the great dishes we were served. We started out with a tour of the galley where we had champagne and appetizers. Then one of our table mates was celebrating their 26 anniversary so she elected to make one of the desserts we enjoyed with dinner. I have included the recipe for the chocolate cake and think you will enjoy it. I have also included the Menu Items we were served. And there was an endless amount of wine which was paired with our different courses.
Our Executive Chef Agnelo D’Souza :
Reception
Ahi Tuna Tartar, Wasabi Crisp
Duck Pot Sticker-Steak Taco
Avocado Cheesecake
Menu
Beef Carpaccio (Parmigiano, Condensed Tomato, Balsamico Gelee)
Fried Calamari (Charred Lime and Lemon Preserve)
Fire Roasted Tomato and Poblano Chili Bisque (Grilled Corn, Cilantro Drizzle)
Chopped Mediterranean Salad (Shaved Pumpkin, Feta Cheese Crumble)
Fillet of Chilean Sea Bass (Wine Stewed Shallots and Chives Vinaigrette, Leeks Emulsion, Peas Risotto)
Aged Filet Mignon (Onion Streusel, Homemade Three Pepper Mustard)
A Special Made Chocolate Melting Cake
Special Surprise From The Chef.
Banana Cake Bite With Spun Sugar
Melting Brownie with Vanilla Bean Ice Cream
Chocolate Truffle Topped with Strips of Vanilla Fudge
Thank heavens this was the last night of our cruise, because after all this food we almost needed to be carried to our suite. We didn’t eat until the next evening.

This was the top Suite when The Queen sailed.
Things sure have changed.

Our ship the Paradise.

All Aboard!

Melon Bisque.

This was so good.

Our Steward was so talented. Every night a new towel animal for us to enjoy. Ducky!

Dumbo the Elephant.

The Hanging Monkey.

The Chef's Table. (D) and I are front right. Yes I'm hiding.

Fried Calamari.

Chilean Sea Bass.

Dessert

A Heart with Chocolates for our last night. We loved this cruise.

Super Diet Dr. Pepper Chocolate Peanut Butter Cake

2011-01-29T15:58:00.000-08:00

This is the easiest cake I have ever made. No eggs no oil and if you want you can use sugar free icing in place of the powdered sugar and semi-sweet chocolate. Serve with Breyers Carb Smart Vanilla Ice Cream.
Tip: You can use any Diet Soda you want.

1 box sugar free chocolate cake mix
12 ounces diet cola
Icing
1 package cream cheese softened
3/4 cup powdered sugar
1/2 cup creamy peanut butter
1/2 cup peanut butter, creamy
8 ounces Whip topping mix, thawed and divided
6 squares semi-sweet chocolate
1.
Preheat oven to 350 degrees.

2.Combine ingredients in a large bowl. Whisk thoroughly and transfer to a baking pan sprayed with nonstick spray; bake in the oven until a knife inserted into the center comes out clean. (Refer to cake-mix box for pan size and approximate bake time.)

4.BEAT cream cheese and sugar in large bowl with mixer until well blended. Add peanut butter; mix well. Blend in 1 cup COOL WHIP; spread onto cake.

MELT chocolate as directed on package. Mix with remaining COOL WHIP; spread over cake. Refrigerate 1 hour.
Serve with ice cream.

Super Sunday Bacon Wrapped Chestnuts

2011-01-26T13:44:00.000-08:00

24 Chestnuts
24 toothpicks
2 cups low sodium soy sauce
24 slices Precooked Bacon
1/2 cup Hoisin sauce
1 cup teriyaki sauce

1.Soak the water chestnuts and toothpicks in the soy sauce for 2 hours.
2. Remove the water chestnuts from the soy sauce.
3.Mix the soy sauce, hoisin sauce and teriyaki sauce together. Set aside.
4.Wrap the precooked bacon around the chestnut and secure with a toothpick
5.Baste the bacon wrapped chestnuts with the mixed sauces before putting them in the oven. Baste again when you turn them over half way through baking. Baste again when you take them out of the oven.
6.To bake: place the water chestnuts on a rack in a shallow pan and bake for 20 – 25 minutes, turning them over once. You want the bacon crisp.
7.To broil: place on a broiling rack and broil for 5 - 6 minutes.
8.Heat the basting sauce and serve as a dip on the side.
9.Tip; you can use raw bacon however you may need to cook longer. The precooked bacon takes less time.

Super Cherry Tomato Stuffed with Tarragon Chicken Salad

2011-01-26T12:50:00.000-08:00

12 cherry tomatoes
2 Poached Chicken Breast , skinned, boned and shredded
3/4 cup mayonnaise
3 teaspoons tarragon
kosher salt and pepper, to taste
1 tablespoon fresh lemon juice
1 teaspoon lemon peel
chives, garnish
1.Wash tomatoes. Using a small grapefruit spoon or paring knife, scoop out the center of the tomato. Turn the tomatoes upside down to drain on paper towel.

2.To prepare chicken breasts without using any fat, choose poaching. Heat them in barely simmering water for a few minutes, then let stand in the liquid until cooked through. 12 to 14 minutes. They will stay moist and tender -- perfect for cold salads. Remove chicken from liquid and let cool completely.

3.Whisk together mayonnaise, tarragon, salt, pepper, lemon juice and lemon peel.

4 Shred chicken with two forks, into small pieces.

5.Fold chicken into mayonnaise mixture.

6.If tomatoes are unable to stand up, shave a small bit of the tomato off. This will help when ready to plate.

7.Equally stuff the tomatoes with the chicken salad. Plate and garnish with the chives. Chill until ready to serve.

8.Before serving pierce the stuffed tomato with a decorative skewer or long cocktail pick.

Super Easy Super Bowl Snack

2011-01-26T11:56:00.000-08:00

12 Ham Slices
1 Medium Size container whipped cream cheese
1 tablespoon dill
1 tablespoon garlic, minced fine
2 tablespoons Parmesan cheese
36 Jumbo green pimento stuffed olives

1.Mix dill, garlic and Parmesan Cheese in cream cheese, and spread mixture evenly on all of the Ham Slices.
2.Roll ham up and slice in three or four pieces. Place Ham Roll spiral side up or on the Ham Roll side. Top each piece with an olive and pierce with a decorative cocktail pick.
3.Cover loosely with food wrap and store in refrigerator until ready to serve.

Super Bowl XLV (2011) February 6

2011-01-26T10:23:00.000-08:00

Wednesday, January 26, 2011
It's that time of year again! Super Bowl time. That means Super Appetizers. I am making a few old ones and a couple of new ones. Below is an old favorite of ours. These homemade chips are well worth the few extra steps it will take. I never use the bag chips when I make Nachos or serve my homemade Salsa.

Homemade Fried Tortilla Chips
10 6-in flour tortillas
Canola oil
kosher salt

1.Cut the flour tortillas into 6 wedges each.

2.Heat oil, and carefully drop a few wedges at a time into hot oil.

3.Fry until golden brown. Use a slotted spoon and remove chips. Transfer chips to a paper towel lined cookie sheet. Sprinkle chips with kosher salt while chips are still hot. When chips are room temperature store in an air tight container.

Tip: Other seasonings can be used as well. Parmesan cheese, seasoned salt, garlic salt or taco seasoning are other choices. Once you make these easy to prepare chips you will never but the store brands again.,

Creamy Cheesy Potato, Ham, and Broccoli Chowder

2011-01-17T16:09:00.000-08:00

As you know I’ve not been blogging for the past few months. The holidays snuck up on us. Vegas weather turned very cold as did many other areas in the country. We have also had more than our share of rain. The mountains are covered with the last bit of snow. However I predict the cold will return. We got up to 70 today which I think is also a record.
We are football fans, college and pro. This past weekend we did not move from in front of the TV watching the four games. We only have the playoffs left this Sunday then the Super Bowl. I am not a fan of the Pro Bowl so we won’t be watching that one.
I have been writing recipes and testing them out. Over the next few weeks I will be sharing my warm comforting dishes I enjoy cooking in the winter. Haven’t decided on my menu for Super Sunday but will post when I decide.
February will be a month full of events. Last two football games, Chinese New Years and Valentine’s Day. I am going to try some new dishes for all of them.
Until next time I hope you enjoy my Creamy Cheesy, Potato, Ham and Broccoli Chowder.
Enough cold water to cover the
5 potatoes, peeled and cubed
14 ounces chicken broth
1 cup broccoli florets, diced
1 medium onion, diced
1 carrot, diced
2 stalks celery, diced
1 teaspoon basil
salt and pepper
2 cups Velveeta, cubed
1/4 cup flour
1 1/2 cups half and half
1 cup ham, diced small
1/4 cup cheddar cheese, shredded
1/4 cup bacon, crumbled
fresh parsley, minced

1.In large pan add cold water and potatoes. Cook until tender. Drain potatoes and return to pan

2.Set aside 1 cup of the cooked potatoes.

3. Add chicken broth, broccoli, onion, carrot, and celery simmer until tender.

4.Add basil, salt, pepper and Velveeta. Simmer until cheese is melted.

5.Stir together flour and half-and-half; stir into soup. Cover and cook 20 minutes or until thoroughly heated.

6.Blend until smooth. Add ham and the one cup of potatoes that were set aside, and heat. Ladle into bowls.

7.Garnish with cheddar cheese, bacon and fresh parsley. Serve immediately

Note: If chowder is too thick add a little more chicken broth. To thin, thicken with a tablespoon of flour.

Hang On Sloopy Grilled Dogs

2010-10-08T18:23:00.000-07:00

4 all beef hot dogs
4 hot dog buns
16 dill pickle slices
1 small white onion, sliced into rings
yellow mustard
4 tomato slices, cut in half
yellow mustard
1 cup cheddar and Mozzarella cheese, shredded

1.    Slice hot dogs length wise.

2.    On heated outside or inside grill , grill hotdogs until heated and each side has grill marks.

3.    Place hot dog rolls on grill until toasted.

4.    Start by layering the dill pickles, onions, tomatoes and top with grilled hot dogs.

5.    Squirt mustard on top and sprinkle shredded cheese to finish.

We love the Bucks and Burgers

2010-09-27T18:16:00.000-07:00

Creamy Cheesy Stuffed Burgers for Two and Football

2010-09-27T14:41:00.000-07:00

Go Bucks!!

Ok we are into football season, which is my season. So I will share one of my favorite tailgate or couch day burgers with you.

I make a variety of different ones, so let me share my first of many with you.

Ohio State is 4 and 0 so there is a bunch of celebrating going on in our house.

These two recipes are easy, fast and tasty. So whether you are a fan of football or not I think you will enjoy these.

Creamy Cheesy Stuffed Burgers for Two;

Ingredients;

1 pound ground beef (at least 80/20 fat ratio)

½ cup cream cheese, softened

2 tablespoons dill

1 tablespoon shallot minced

2 teaspoons garlic powder

Kosher salt and freshly ground pepper

Four slices sharp cheddar cheese

Gently roll equal amounts of ground beef into four balls.

Flatten into four patties

Mix remaining ingredients and set aside

Heat your outside grill. Or if using an inside grill follow manufactures instructions. (On this particular day the wind was blowing so hard, we couldn’t safely start our charcoal grill) so we heated up the George Foreman grill, which is my stand by. You can also use a hot skillet, if grills aren’t an option.

Divide the cream cheese equally between two of the patties. Place the second patty on top and pinch the two burgers together.

We like Medium Rare so we grill the burgers on each side approximately 4 minutes. For the last minute, melt two slices sharp cheddar on each burger.

Toast buns and serve immediately. We our purist when it comes to these burgers and don’t care for any condiments, but feel free to add whatever you like.

R-J Update

2010-09-21T15:31:00.000-07:00

As you know I have been following this story all summer long. Now it seems Karma may be turning the corner on this group. This is still a story in progress, however R-J may have unknowingly been a victim of their own making. One Judge in Las Vegas has stated that R-J website "implied" consent to use the articles by not de activating their copy and paste feature on their website, plus they have numerous links "implying" consent to share their articles at the bottom of their website.

Righthaven judge: Review-Journal ‘implied license’ defense may have merit

By Steve Green (contact)

Monday, Sept. 20, 2010 | 11:39 a.m.

Las Vegas copyright enforcement company Righthaven LLC has suffered a legal setback, with the newest federal judge in Las Vegas ruling one of the Righthaven defendants may have a meritorious defense in arguing the Las Vegas Review-Journal provides an "implied license" for the online reposting of its stories. To read the full article go here.

http://www.lasvegassun.com/news/2010/sep/20/righthaven-judge-review-journal-implied-license-de/

2010-09-14T12:51:00.000-07:00

We will return as soon as Mercury go direct on September 19. (Mercury has been retro for the past few weeks.) Hope you backed everything up on your computer.

Returning

2010-09-14T12:49:00.000-07:00

We will return as soon as Mercury go direct on September 19. (Mercury has been retro for the past few weeks.) Hope you backed everything up on your computer.

RJ Shame on You

2010-08-25T15:46:00.000-07:00

I am back early to put this article out and ask anyone who is connected with the Las Vegas Review-Journal whether on line or a subscriber to boycott their sites and newspaper. I have canceled everything.
Here was my comment to Steve Green.
"What is going on here? What's next? Students being sued for using articles to make their point when quoting sources in their research papers? This is a witch hunt. I have canceled my subscription to the LVR-J newspaper. I would like to post your article on my blog site and ask for a boycott of this newspaper.

Thank you for being on top of this. Freedom of speech? What happened to us?"

Sandi Vanthoff
From The Las Vegas Sun
“Consumer group offers help to defendants over R-J copyright suits
By Steve Green (contact)
Published Wednesday, Aug. 25, 2010 | 9:26 a.m.
Updated 8 minutes ago
The Electronic Frontier Foundation, an influential group that works to promote freedom of speech and consumer rights on the Internet nationwide, announced Wednesday it will try to help some of the defendants that have been sued by Righthaven LLC of Las Vegas for posting material online from the Las Vegas Review-Journal “ (Please go here to read the whole article)
http://www.lasvegassun.com/news/2010/aug/25/hepatitis-c-nonprofit-faces-copyright-suit-over-r-/

Time Off

2010-08-05T22:13:00.000-07:00

Hi everyone, I wanted to post one last time before heading for my break, holiday, vacation, meditation or just some down time for the next few weeks. I will return September 13 with a weekly post on what I want to express and some great recipes I have been working on. But before I go on hiatus I wanted to post some information concerning a test group I was involved in, concerning low fat vs low carbohydrates. The results are in and I am not surprised. I have followed Atkins for years. I sold the product, ran a business and was a full blown spokeswoman for this way of eating. So the study makes me happy. I am in a comfortable place with my weight. I am very careful of what I eat. I eat what I want and portion control.

Low Fat vs Low Carb. Study Complete

2010-08-05T22:09:00.001-07:00

LOW-FAT DIETS: A FAILED EXPERIMENT

Most of you know that for the last few decades, the government agencies concerned with health care have beamed forth a strong and unwavering message: reduce your total fat, saturated fat, and cholesterol intake to achieve a healthy weight and decrease your risk of heart disease. The message has been so unrelenting that the terms “healthy” and “low fat” seem inextricably linked, but the rationale for a low-fat diet is based on two overly simplistic ideas that we now understand to be incorrect.
Wrong Idea #1
Because fat contains 9 calories per gram, more than twice the 4 calories per gram of both protein and carbohydrate, the assumption has been that reducing its intake should be the easiest way to promote weight loss. And, so goes the logic, eating less fat should also allow you to eat a greater total volume of food and therefore feel more satisfied. This logic is expressed in the axiom “You are what you eat.” In other words, if you eat fat, you must get fat. The corollary is that if you eat less fat, then you’ll easily lose body fat. Many Americans have embraced this seemingly intuitive strategy hook, line, and sinker, only to fail to lose weight or to maintain weight loss.
Cutting Fat Doesn’t Make Us Thinner
As a nation, our consumption of total fat and saturated fat intake has remained relatively steady and even trended slightly downward over the last two decades. So why are about two-third of adults overweight or obese? And why are we experiencing an epidemic of diabetes? And why has metabolic syndrome become a significant health threat to tens of millions of Americans? Not because we failed to pay attention to dietary recommendations focused on lowering fat. Rather, we replaced fat calories with an abundance of carbohydrate calories, without understanding that many people have a metabolism that cannot process the additional carbs. Basically, the low-fat approach has backfired.
Wrong Idea #2
A second reason for the major emphasis on reducing dietary fat, saturated fat and cholesterol is based on the belief that consuming fatty foods will lead to increased blood cholesterol levels, which, in turn, will increase the incidence of heart disease. This belief system, often called the “diet-heart hypothesis,” has shaped nutrition policy in this country for the last 40 years. But despite decades of research and billions of taxpayer dollars earmarked to prove this hypothesis, there’s little evidence to support its basic premise.
The largest and most expensive study on the role of fat in the diet was the Women’s Health Initiative, in which almost 50,000 women aged 50 to 79 were tracked for an average of eight years. Researchers assigned participants either to a low-fat diet that reduced total fat intake and increased the intake of vegetables, fruits and grains, or to a control group of people who could eat whatever they wanted. Multiple research papers reported on the results of this colossal experiment. A low-fat eating pattern revealed no significant effect on weight loss or the incidence of heart disease, diabetes or cancer. You can see why the low-fat dietary approach to weight control gets a failing grade. Atkins Web Site July 2010

Farmland Makes Grilling Easy

2010-07-28T13:15:00.001-07:00

I thought this was a great way to explain how to grill on any BBQ grill. Read it over and you might find a few great tips to complete the remaining summer’s outdoor BBQ events.

Farmland is making grills sizzle this summer.

Whether you prefer gas or electric, slow-smoking or direct cooking, summertime is BBQ time in the heartland. With these helpful instructions, Farmland can turn even the most novice coal tender into a seasoned grill-master.

BBQ 101: Class is in session

Lesson 1 — Properly preheating your grill.

10 minutes for gas.
45 minutes for charcoal. Look for the briquettes to be 70% covered with ash and displaying a slight red glow.

Lesson 2 — Tips for direct cooking.

Place food on the rack directly above coals on charcoal grills. Always mind the coal temperature.
Use this method for grilling meats like pork tenderloins, chops, hot dogs or burgers.
Use tongs or a spatula — rather than a fork — to keep from releasing flavorful juices.

Lesson 3 — Tips for indirect cooking.

Use this method for slow cooking ribs, pork loins or large roasts.
Always keep your grill covered. Add additional coals as needed for longer cooking times.
On charcoal grills, bank the hot coals around the outer edge of the grill and place meat over a drip pan in the center.
For gas grills, turn one side on (to medium) and keep the other side off. Cook the food on the “off” side of the grill. Adjust temperature accordingly.

Lesson 4 — Gauging coal temperature.

Test temperature by holding your hand, palm side down, about four inches over the coals. Count the number of seconds you can hold your hand in that position.
2 seconds = Hot. 375°F. or more
3 seconds = Medium-Hot. About 350°F. to 375°F.
4 seconds = Medium. About 300°F. to 350°F.
5 seconds = Low. About 200°F. to 300°F.
More than 5 seconds = Very Low. Under 200°F.

Fun grilling facts.

Grilling is a great way to cook low-fat because no fat is added in the cooking process, and fat often drips off while cooking.
It’s easy to prevent flare-ups by removing excess fat from meats before they are placed on the grill.
Zipper-lock bags are a great way to marinate food. Turn the bag over a couple of times to evenly distribute marinade. Discard marinade when ready to cook the meat.
Place hardwood chips, fresh herbs, oranges and limes on the coals to add unique flavors to food.
A meat thermometer is the only way to make sure meat is thoroughly cooked.
Utensils that have come in contact with raw meat are dangerous to use on food that’s being cooked. Always wash them before serving cooked food.
Veggies like onions, peppers and sliced potatoes are a tasty way to add variety to your grilled meals. Cook them in aluminum foil, or marinate and place over indirect heat.
Always serve BBQ'd foods immediately. Perishable food that's been left out can start going bad in as few as two hours.

Stuffed Artichoke Bottoms recipe featured

2010-07-17T17:35:00.001-07:00

If you get a chance check out “taste of home” August & September issue page 30. My Stuffed Artichoke Bottoms are pictured with the recipe on page 31. Any time one of my recipes is published it is an honor. Thank you “taste of home”

Ciao!

Grimaldi's Great Pizza

2010-07-13T22:56:00.000-07:00

2010-07-13T22:48:00.000-07:00

Grimaldi's

2010-07-13T22:40:00.001-07:00

We finally were able to get out this weekend and visit Grimaldi’s a pizza place we have wanted to try for months. The first Pizzeria we wanted to experience is a Coal Brick-Oven Pizza. We choose to go on Saturday evening and really hoped we would not have to wait long. When we arrived we found parking immediately which by the look of the parking lot I thought, this could have been a problem if this restaurant meets the expectations I had heard about.

We were immediately greeted by Joe Stubbs, the Manager. He was warm and inviting. We were immediately seated. But that’s not to say the bar area was totally full, and the dining room was filling up quickly. They have outdoor seating, however I couldn’t imagine anyone sitting outside in 100 degree temperature actually eating and drinking. (More on this later.)

We were then greeted by Ashley our server. She explained the menu in detail gave us the full run down of how fresh everything is and almost had me eating the dessert before the Pizza. Remember this is a Pizzeria that offers pizza, calzone, salad and dessert.

D and I shared a white pizza with pepperoni, Italian Sausage and Meatballs. D ordered a great bottle of wine and we celebrated my birthday and our wind down from a great week of renewal vows and having our friends in town.

Absolutely delicious. The thin and crunchy crust was so good, you could pick it up and it stayed firm, not bending, which says to me, “I could actually order a personal size with everything and the weight would not be a factor.” The toppings were well balanced, not too much of any one topping. We truly enjoyed this pizza. We did not order a salad, so I won’t comment on this side except to say they have a nice assortment. Now let’s move on to the cheesecake. As a winner of the OVC Cheesecake contest (Banana Split Cheesecake) I believe I can easily be a judge of any cheesecake and be correct in my opinion.

We ordered the Blueberry Cheesecake and when we took the first bite we were blown away. Ashley you are so right, it was creamy, the fruit was fresh and a topping that was totally a unique granola (no peanuts) while the crust was a melt in your mouth vanilla cookie. The next time we will try the strawberry cheesecake, that is if we can control ourselves from our now addiction to the blueberry one.

When we left the restaurant was totally full, and that outside seating? Standing room only. All in all we had a wonderful evening, Thank you Ashley and Don. We will be back.

“IN THE WORLD OF PIZZA...Grimaldi's is an institution.

With over 100 years of coal fired brick-oven pizza-making traditions, we continue to ensure that future generations are able to experience our distinctive and truly authentic pizza.

Why coal-fired brick ovens? The tantalizing aroma of pizza and calzones baked to perfection in our signature coal burning oven offers a unique flavor and a crisp crust that is just not possible from gas, convection or wood burning ovens.

Our fresh ingredients, handmade mozzarella, 'secret recipe' dough and pizza sauce make us the most award-winning pizzeria in the United States.

It is our passion for pizza that has made us a " must have" for pizza lovers and celebrities alike, including Frank Sinatra and former NYC Mayor, Rudy Guiliani. “

You can find one in these areas.

Renewal WOW one week after;

2010-07-09T14:13:00.001-07:00

Now that I am recovering from the Renewal Vow weekend, D and I are taking some well earned time off from everything. The weekend was all I could have asked for. From the Chapel to the 6’3 or taller Elvis that gave me away, sang to us and preformed that great ceremony. I believe we all had a great time.
On returning home, we enjoyed the fiddles, and grazed through what seemed like buffet in one of the Hotels on the strip. But while it seemed like too much food actually we ate it for a couple more days and through less away than I first thought. I enjoyed making each dish and wouldn’t have changed anything. Did I need it all? No. Did I want it all? Yes. So the “renewal” bride had it her way. I will post pictures here when we get them. And over the next few weeks I plan to post the recipes, tips and ideas I used.
As most of you know, the weather has been outrageously hot. We weren’t able to enjoy the outside as much as I would have liked but we sure did enjoy the air conditioner.
I haven’t even attempted to cook this last week. Last night we enjoyed our spa, and had my only indulgence in fast food. KFC. Extra Crispy of course. We even ate at Tony Roma’s which was on Wednesday. By the way it was not good. The waiter was over worked which then slid down hill to the service being pretty bad. We spoke to the manager and I suggested she keep a back up waiter or at least someone to assist him. Her logic was cut backs. I think my logic trumped hers. (Vegas baby) With the saving’s of one hour’s wages (min. 5 something) she lost two customers that just spent 50 dollars. We made sure that our server knew we were not complaining about him and left.
Tonight is burger and cheese fries at Al’s Garage. We will finish off the weekend with birthday coupons from restaurants we seldom visit. Signing up for some favorite restaurants will get you free appetizers, entrees, desserts or drinks.
Monday begins diet and exercise plans. I have a goal, but hesitate in sharing knowing when I do may come back to bite me. So I will report weekly on my success.
That does it for this week. Have a great weekend.

Count Down

2010-06-30T22:41:00.000-07:00

I want to wish everyone a very safe July 4th. I on the other hand am preparing for my 20th anniversary renewal vow weekend. I haven't been able to blog, but hold on, pictures and recipes are coming. I can finally get excited as most of the food is done, and our guests will be arriving over the next few days. Until next week. Be safe, have fun and if you are in Vegas stay cool. 108 for the past week! Hum!

Cupcake War Shame; Food Network

2010-06-16T00:29:00.000-07:00

I have been relaxing and watching the Cupcake Wars on Food Network. Due to the fact D and I are renewing our Vows, and I am serving cupcakes, I have been looking forward to this show. However, when I viewed the first show, I was appalled by the fact these women didn’t care enough about their craft to pull their hair back from their face. Pony tails, extensions, and stringy locks barely missed the batter, or maybe not. To me this is UN expectable. I am jotting down those offensive bakery names and will post that information at a later date. Food Network should be ashamed of this. And the Health Department should be alerted. Just my opinion.

A Peacful Memorial Weekend

2010-06-01T16:00:00.001-07:00

We officially have broken in our grill this past few days. BBQ Chicken, Dog, Burgers, Corn on The Cob and will end the week with my Ribs. So posting of recipes is coming.

I am also officially in a countdown for our renewal vow party over the July 4^th weekend. Lots of practice with some new and old recipes, which I believe will be great for the after party.

D’s brother and his wife have been great fun, tonight it’s off to the best Prime Rib dinner in Las Vegas, The Prime Rib Room at The Orleans on Tropicana. Then after dinner on to the Mirage for a comedy show starring George Wallace.

Have a Safe Holiday

2010-05-28T01:46:00.001-07:00

All excited here for our visitors from the East Coast, will be flying in on Saturday. The BBQ is on. I hope you all have a safe a peaceful Holiday.

I repeat, please be safe, and don’t drink or cell while driving.

Best of the Best

2010-05-25T00:27:00.000-07:00

Hey everyone, I wanted to post a few recipes this week, but I am unable to. I am in a crunch to get everything done for our family who will arrive this weekend. We are so excited. D’s brother Dave is coming with his wife. We haven’t seen family for five years so you can just imagine our happiness they are coming for a week. I am so fortunate I have a hubby who shares the responsibility of house and home. I do the cooking and he does most of the cleaning when we plan an event. Whata great guy. Our family will be arriving on Saturday. And let’s be real, Vegas on any Holiday, much let alone Memorial Day is crazy. So I decided to cook for them for the first three days. Saturday is my famous “Sunday Gravy with Homemade Meatballs and Italian Sausage.” Sunday, is all about Burgers, Dogs and Beans on the grill. Monday well it just has to be BBQ Chicken and Fresh Corn on the Grill.

I have also gotten “back on the horse, so to speak”, I was going through some recipes and found my winning recipes, from many moon’s ago of course. Not huge wins, non the less wins. Well one was pretty big. QVC First Place for my Banana Split Cheesecake, yep you may see it everywhere, but it’s mine and well documented on tape and in their Best of the Best Cookbook.

With that trip down memory lane, I decided I actually do know what I am doing most of the time and decided to start entering again. We shall see. I will make those past winners and post on here as I have their permission. You may or may not know once you enter your recipe, you give up the rights, and need permission to publish it. Back then I didn’t take pictures, (silly me) so I have this project in the works to share with you.

If I don’t get back here until next week, please have a safe and wonderful weekend.

Ciao!

I love these Gardens

2010-05-18T16:48:00.000-07:00

Six Weeks, three days and it’s time to start eating lots of salads. Along with the fresh herbs, these two gardens will pay for themselves in the next few months. I love them so much I plan on purchasing a couple more.

Kitchen Tips;

2010-05-18T16:41:00.001-07:00

I love to use large hunks of Reggiano Parmesan Cheese. I found the easiest way to serve it at the table or add it to a dish, use a potato peeler. It works like a dream.

Q&A Picky Eaters-Inconsistent Eaters

2010-05-14T22:56:00.001-07:00

Question: How do you handle a picky eater?

Answer: Let them do the cooking.

Sometimes it’s best to put picky in the kitchen and allow them to create the menu, prepare, cook and serve. Then if they get the complaints, they may then understand how important it is to respect the one that is cooking for them. Unless you are served something you could break out in hives from, or something that is so far outside your comfort zone, (like snake) then the best thing to do is eat what is served and be appreciate of the one who makes the effort to cook for you. It’s a matter of respect. I do believe one can voice their opinion on likes and dislikes and the cook needs to appreciate that as well.

Then I got this question.

Question: How do you handle an inconsistent eater?

There is nothing more frustrating than someone who eats a dish you served three weeks earlier then served four weeks later and suddenly they hate it. There isn’t a lot you can do about that. You can remind them the recipe hasn’t changed from the last time, but you are probably going to get an argument. My only answer for this is to stop making it for that particular eater. Save it for those who remember what they ate and respect the cook, to know what their recipes are. Sorry “eater” I side with the chef in this situation. The experienced chef or cook is more consistent with what they prepare, then with the eater who may or may not remember what they ate yesterday much let alone three weeks earlier, not to mention what ingredients were in the dish. Maybe there is more going on here than the food, but that’s a whole “nother” issue. In that case they both lose.

Have a question for Q & A please submit by email.

Ciao!

Sandi's, Mac and 12 Cheese Casserole

2010-05-12T22:08:00.000-07:00

I love Mac and Cheese. I have quite a few favorite recipes, but this is my favorite. It is not for everyone due to the expense and the amount of cheese I use. But if you want something spectacular for a special occasion this will do the trick. Every time I make it for my friends the dish is empty by the end of dinner. I try and make this version twice a year. But if one of my friends requests this one, I would gladly make it.
Ciao!

1 pound elbow macaroni
7 eggs, beaten
3 tablespoons butter
3/4 cup Velveeta, cubed
3 cups half and half
2 cups sharp cheddar cheese, cubed
1/2 cup Fontina cheese
1/2 cup gruyere cheese
2 cups mozzarella cheese
1/2 cup Asiago Cheese
1/2 cup Monterey jack cheese
1/2 cup Muenster cheese
1/2 cup goat cheese
3/4 cup white cheddar cheese
1/2 cup Parmesan Reggiano, grated
kosher salt, to taste
1 tablespoon freshly ground black pepper

2 cups mild cheddar cheese, shredded
1 cup panko
2 tablespoons butter, melted

1. Preheat oven to 350.
2. Bring a large saucepan of salted water to a boil. Add the macaroni and cook 10 minutes. Do not cook according to package directions. Drain and set aside cover to keep warm.
3. Add the melted butter, Velveeta and 1 and 1/2 cups half and half to bowl of eggs. Gently toss in the warm macaroni folding until cheese is slightly melted and as smooth as possible. Add remaining ingredients except the last two cups of shredded cheddar cheese.
4. Pour mixture into a 4 quart baking dish.
Topping
5. Toss panko crumbs and melted butter together. Top Mac and Cheese and bake 30 minutes or until golden brown.

Easy and Simple Chicken, Chillies and Cheese Quesadillas

2010-05-06T22:03:00.000-07:00

2 medium chicken breast, , poached
1 small can chillies, chopped
1 tablespoon cumin
2 teaspoons chili powder
1/3 cup cilantro, minced fine
1 teaspoon red pepper flakes
1/4 cup red onion, chopped and sauteed
1 cup Monterey Jack Cheese, shredded
1 cup cheddar cheese, shredded
4 flour tortillas
2 tablespoons butter, separated
1 cup thick sour cream
1 large avocado, sliced

1.Poach chicken in water, remove and allow to cool. Remove chicken from bone and if chicken breast has skin, remove. Shred chicken.
2.Mix together shredded chicken, chillies, cumin, chili powder, cilantro, red pepper flakes and sauteed onion.
3.Heat skillet and melt one tablespoon of butter. Place one tortilla in hot pan. Sprinkle 1/2 cup Monterey Jack cheese on tortilla. Evenly ladle half the chicken mixture on top of the cheese.
4.Sprinkle 1/2 cup cheddar cheese on top of chicken mixture. Top with another tortilla.
5.When tortilla is golden brown, carefully flip and cook until cheese is melting. Approximately 3 or 4 minutes.
6.I use a pizza cutter and cut in half and then quarter. (you want four pieces from each tortilla)
7.Repeat directions with the remaining ingredients.
8.I serve these with sour cream, sliced avocado, cheesy re fried beans and Mexican rice. If you want you can also add chopped tomatoes and lettuce.

Long and Slow

2010-05-06T14:38:00.001-07:00

Thought you might be interested in a couple of new items some of the most popular chain restaurants have added to their menus. I have always believed the only way to cook is long and slow. Anyone who knows my style, also knows I’m not a fan of the microwave, I am a fan of the slow cooker, (crock pot) so when I read about a couple of restaurants we visit now and then, have added a couple new items that are slow roasted.
The first is of course my favorite fast (now slow) food treat “KFC” who rolled out their slow roasted grilled chicken breast. Seems they have been working on their newly added grilled chicken for a while now and the result is spot on. Not only a blend of 6 secret spices, they developed and patented an oven that the chicken is placed on a grill plate and slow roasted. The end result is quite amazing. 0 Trans fat and half the calories well for a healthy alternative you might want to give this option a try. When we were in San Diego, CA I pined for their green beans. It is the flavor I love so much. When they stopped serving them well it was a sad day when I indulged in this sinful treat. Yes I know some of you think chocolate is a treat, but I would rather chew through an extra crispy chicken breast anytime. Now that we are in Las Vegas, the green beans are back. Dan is not a fan, he prefers my crisp tender recipe. But those KFC green beans are addictive.
The second Restaurant Chain that is going long and slow as well is The Outback Steakhouse. Sweet Glazed Roasted Pork Tenderloin. They slow roast the pork in apricot jam then top it off with crushed corn flakes. Now I haven’t tasted this dish but it sounds interesting. I haven’t had corn flakes since elementary school, but like I always say try something you haven’t tasted before at least two times before writing it off. Now before you run out to the closest Outback salivating for this Roasted Tenderloin, they told me it’s based on availability only. Ciao!

Happy Cinco de Mayo

2010-05-06T00:36:00.000-07:00

Hope your Cinco de Mayo was safe, tasty and fun. Ours was quiet, however I did make that great meal and even took pictures, I will post the recipe for these great Chicken Quasadias in the next few days.

What a Week

2010-05-04T23:09:00.001-07:00

I try and keep this site about food, yep anything concerning food and all that means. However I have been a bit distracted this week with the near disaster in NY. Please visit my other blog if interested in my Spiritual Opinions.

I had hoped to get my great, fast, and easy and may I say delicious chicken quesadillas, quickie cheesy re-fried beans, salsa and homemade tortilla chips, made, and camera ready. But it wasn’t to be. Check back later this week. I am also working on my dream dish for Mother’s Day. I am the Mom of a 17 pound (we cut back on her treats) Havanese, (dog) and I think she would approve. Let’s just hope I can find the ingredients. Found the corn at Albertson’s. I refuse to pay over 50 cents an ear. And when I find it for 25 cents, I won baby! (And it must be in the husk)

Ok that’s it for today. However, I want to thank all of you that follow my Blogs. This started out as a place to share my recipes and it has been growing.

In the next few weeks I will be creating foods, decorations and surprises for my upcoming “Renewal Vow Ceremony” This will all be taking place on the Fourth of July, weekend. (More about this later) So stay tuned, it will definitely be a Viva Las Vegas event.

April 30, 2010

2010-04-30T19:52:00.000-07:00

Last day of April, and we have had a few showers but mostly wind here in Henderson, NV. We are having are tiles re-grouted and sealed this weekend. Woo! Hoo! This will make my kitchen so much brighter and looking cleaner. For some reason the tiles were not sealed when we purchased this house, and with my cooking routine it has been a pain to keep the grout clean. While I have to stay out of the kitchen for a couple days, I decided to take advantage of this event, at least tonight, so we decided to order in KFC. Yes I know what you may be thinking, however we all have to treat ourselves to something not so healthy once in awhile to remind ourselves why we cook homemade, healthy foods in the first place. Last KFC treat was in May of 2009. So while I chew on a KFC Extra Crispy Chicken Breast and a side of Coleslaw I hope your weekend is full of great food and lots of love.

2010-04-28T19:28:00.001-07:00

We love grilling and now that the weather seems to be getting better we are firing up both the Gas and Charcoal grills. Here is my favorite Rib Eye Steak. I have a couple of different rubs, however the simple one’s are the best one’s.

Rub for Steaks

2 tablespoons freshly ground black pepper

1 tablespoon kosher salt

1 tablespoon grated garlic

1 teaspoon cayenne pepper

¼ cup olive oil

4 Boneless Rib Eye Steaks, 1 inch thick-room temperature, at least 20 minutes

Heat Gas grill to 350-400 degrees for medium heat, before grilling the steaks turn one side off for indirect heat.

If using a charcoal grill, build the fire for direct and indirect sides of the grill.

Shake the seasoning together.

Brush or spray the steaks with olive oil. Sprinkle the shaken seasoning on both sides of steak.

I like to use paper towels dipped in olive oil to rub on grates before grilling the steaks.

Asparagus Tart

2010-04-24T17:48:00.000-07:00

Flour for the work surface
1 sheet frozen puff pastry
1 cup Swiss cheese, shredded
1 cup Monterey jack cheese, shredded
17 Medium or Thick asparagus spears
2 tablespoons olive oil
kosher salt and freshly ground pepper, to taste
2 tablespoons herbs de providence
1/4 cup Parmesan cheese
1.   Pre heat oven 375 degrees
2.   On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.
3.   Remove pastry shell from oven, and sprinkle with Swiss and Monterey Jack Cheese. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over the Swiss and Monterey Jack Cheese, Drizzle Asparagus Spears with Olive Oil, season with salt and pepper, sprinkle with herbs de providence and parmesan cheese. Bake until spears are tender, 20 to 25 minutes.
4.   Tip: You can use cheese slices in place of shredded cheese.

This recipe was adapted from a recipe on Martha Stewart's site.

2010-04-21T19:16:00.000-07:00

This was yesterdays dinner after all the Roast Beef drama. I must say it was yummy! So thought I would share this side with you. Ciao

Edamame and Corn Succotash

4 ears sweet corn or 2 cups frozen corn
kosher salt and fresh ground pepper, to taste
4 tablespoons butter
2 tablespoons flour
1 cup half and half
2 cups edamame beans
1/4 cup heavy cream
Kosher salt and freshly ground pepper, to taste

1. If using fresh corn, clean, salt and pepper each ear, add 1 tablespoon of butter and wrap in foil. Place on grill for 15 minutes. Allow to cool and cut from ear.

2. In heavy pan melt butter and mix in flour stirring to make a roux. Add half and half and simmer to thicken.

3. Add sweet corn and edamame beans. Simmer for five minutes.

4. Stir in heavy cream, salt and pepper.

Day one in the pan with great hope.

2010-04-21T00:06:00.000-07:00

I saved the Beef

2010-04-20T23:04:00.001-07:00

Oh!! Happy Day, I actually fixed that tough Grilled Roast from yesterday. The poor thing went from bad to great. But as all food accidents happen, great ideas come forth. This tough thing reinvented itself to being so tender we only needed a fork. So a new recipe was born. Honestly, this recipe is only for a cheaper cut of meat and if you have loads of time.

My first choice is a Crock pot, then the oven, and finally an outside grill. (Remember an outside grill can replace the Crock-pot and the oven, if you have them.)

Another of my favorite mantra’s, along with 13 million other cooks, is and should be” Low and Slow”.

I wanted to make an inexpensive Beef Roast and I think I did. While it took two days it was sooo good. I cannot guarantee your Roast will turn out as mine did, but you may want to try. However I would suggest picking the oven or a Crock pot. Please write down everything you do. If it turns out great you will want to repeat the recipe. And if it doesn’t you really do not want to repeat the disaster (as I did on day 1). Sniff!

I wish I could say do this, it is so easy. But I cannot. If you want a really great Grilled and Slow Cooked Roast, that is fork tender, this one is for you if you have the time.

I froze the remaining amount of beef for left over’s and plan on hot beef sandwiches and beef and noodles. This meal cost us $6.00 for the meat, and $4.00 for the sides. Not bad for eight meals.

So if you have purchased an inexpensive beef roast you might want to try this recipe.

Ingredients;

Rub:

1 tablespoon kosher salt

2 tab thyme

2 tab rosemary

1 teaspoon sage

3 teaspoons freshly ground pepper

1/3 cup olive oil

8 garlic cloves

1-4 pound Top Round Roast

Plastic Wrap

1 Aluminum Pan

How I did it;

I, Combined the salt, thyme, rosemary, sage and pepper, set aside.

Make 8 slits in beef roast. Insert a garlic clove into each slit.

Cover roast with olive oil. Sprinkle the rub evenly over roast.

Cover seasoned roast with plastic wrap, and refrigerate 16 to 24 hours.

Poke 9 holes in aluminum pan.

Remove roast from plastic wrap and allow it to reach room temperature.

Prepare charcoal grill with hot spot and cool spot.

Sear roast on all sides. Place roast in aluminum pan and place on cool side of grill.

Open vent and close grill.

Grill and turn half way through. Total time stated was 40 to 60 minutes.

Remove and allow to rest 20 minutes.

Ok this is where it all went south. TOUGH! DRY! So I decided to try and save it. And miracle of miracles, I did. 24 hours later.

Would I do this again, yes. except for keeping it on the grill in a pan with holes in it. Cheap cuts of meat need liquids to help it stay moist. But one of my mantra's is and always will be. TRY THE RECIPE AS WRITTEN ONCE. Then if you don’t like it, do your own thing. And I did, and saved the roast.

I put the cooked roast in a pan with four cups of beef broth. Covered it tightly with foil. Cooked it slowly on a low heat of 225 for three hours. It was like butter. No knife needed.

2010-04-19T01:18:00.001-07:00

Ok! It happened. I made possibly the all time worst-awful grilled food ever. I followed a recipe from my most respected cook, and it WAS AWFUL!! It is now 1 AM and I have had it, so I will write about this tomorrow. I am ok now! But snore, this creation took at least 7 hours of my life and it bombed. Until tomorrow, or when I wake up, snore----------

2010-04-17T23:37:00.001-07:00

There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will. ~Robert Frost

2010-04-17T22:56:00.000-07:00

Now that I have two blogs, I am twice as busy! Each one fills my soul in different ways, yet they somehow seem the same at the end of the day. My love of cooking comes straight from my heart and spirit to do the best I can. I could simply post recipes and reviews but how boring would that be? I so enjoy viewing others cooking blogs, however if I don’t get some kind of connection with the writer, I click on to the next blog. I need to connect, with the recipe and the cook. Yet I know some bloggers come on for the recipes only, and I respect that. I hope you can connect with me and my creations in some way, but if not I will understand you clicking on. On Sandi’s Pantry, you will get recipes, reviews, tips and a bit of insight and hopefully you will connect with my spirit and the recipes I share.
I am going to post my winning recipe from QVC “The Best of the BEST 2002” Banana Split Cheese Cake, in the next few days. I hope to make it and get this tasty desert on film.
I have a new huge charcoal grill. DV, put it together today and tomorrow the beef gets cooked. I am so excited. We have never been allowed to have a charcoal grill in the last 19 years. (Apartments, Townhouses, Condominiums or rental houses. Woo! Ho! Until Global whatever comes in, (another blog on Spirit, and my opinion) we will truly enjoy our charcoal grill.
Have a great Sunday and check back for that recipe this week.

2010-04-16T21:42:00.000-07:00

After much contemplation, I have decided to add a separate blog that focuses on Astrology and other such Spiritual thoughts. I didn’t want to turn off anyone from my Recipes and food because they didn’t agree with my Spiritual Views. While I truly believe one needs to have heart, love and spirit in order to create great meals, some do not agree. So Sandi’s Pantry will strictly be about what’s in the pantry, household products, restaurant, garden and craft reviews. No I have not channeled Martha Stewart (she is the queen of all homey things, and I honor her) but I will stick to what I know and have tested. Some posts you will like, some you will not, but hey please try the recipes as it reads, then add your own spin the second time around. And feel free to share your ideas with me, anytime. And remember I appreciate you.

Now if you soul wants a bit more Spiritual insight, please visit Sandis Spirit, on the right side of the blog, there you will find a bit of Astrology, Philosophy’s, Prophesies, a few Scientific facts about the state of our planet and a 2012 countdown which is uplifting not depressing. And some favorite quotes of mine.

I send love and peace to you all, and heartfelt thanks for blogging in.

2010-04-16T02:09:00.000-07:00

Chef Jamie Oliver

2010-04-15T14:54:00.001-07:00

April 15, 2010
I have been following Jamie Oliver’s Food Fight TV series on Friday night. He is trying to change how schools feed their children in Huntington West Virginia. He has met a lot of non believers and angry “lunch ladies”. This comes as no surprise to me. My father was born and raised in Huntington. As a child I remember the gardens of fresh foods and the tables filled with a variety of vegetables and fruits. There always seemed to be plenty of comfort foods as well. Dad worked 18 hours a day and never had any health issues. As a child visiting we ate healthy and played and ran off most of those calories. Sadly over the years things changed and fast processed foods arrived. Schools lost their desire to cook so frozen and dehydrated foods started showing up in the school lunches. Unfortunately it got out of hand. It just seemed they found it easier to heat up food then actually cook it.
So along comes Jamie, who is doing the best he can to educate this town in West Virginia. So I thank you for all you are trying to do, Jamie Oliver.
If you get a chance please watch Food Revolution on ABC @ 9 Pacific Time. You can also catch up by going to ABC.com and view the past shows. Here is one of his recipes, and I will be publishing a few more of his healthy recipes he is sharing.

Grilled Peach Salad with Bresaola and a Creamy Dressing
In Italy, fruit is often grilled. One of the best things Oliver had when he was there was simply grilled stone fruit sprinkled with vanilla sugar and served with ice cream. Peaches, pears, plums, apricots, even figs, are all good for grilling and don’t just have to be eaten as a dessert.
Here, grilled peaches are served with bresaola, which is very thinly sliced, cured, dried beef that you can get in Italian delis or good supermarkets. It’s salty, savory and goes with the peaches like a dream. This is Oliver's favorite little salad at the moment.

Serves 4

Ingredients
4 just-ripe peaches
A few fresh rosemary leaves, finely chopped
Sea salt and freshly ground black pepper optional
Some woody herb stalks or branches (such as rosemary or thyme)
1 tablespoon red wine vinegar
Extra virgin olive oil
1 teaspoon natural yogurt or crème fraîche
16 slices of bresaola or Parma ham
A few sprigs of fresh tarragon, leaves picked
2 handfuls of arugula, washed and spun dry
3.5 ounces goat’s cheese, crumbled

Preparation
1. Preheat a barbecue or griddle pan until hot.
2. Cut the peaches in half, then twist them to remove the stones – don’t worry if they break up when you do this. Toss them in a bowl with chopped rosemary, a splash of olive oil and a little salt and pepper. If you’re cooking on a barbecue, throw some herb branches on to the coals if you like – this will give the peaches an herby, smoky flavor.

Recipe by Chef Jamie Oliver

Picture's by Lifescript

2010-04-14T20:10:00.001-07:00

April 14, 2010

What a great day. The wind left Henderson and I could actually get out and cut some Roses. I haven’t had a rose plant in years, so this is a test for me to keep these beauties alive and bug free. (I am doing my homework ( research) I will let you know what I need to do, to keep six varieties of bushes and vines blooming this year. A few Red’s and one great Yellow Rose bush, I feel blessed.

It was left over’s tonight for dinner. However I redeemed myself tonight and I prepared a Roast, with a great rub and stuffed garlic cloves, to be grilled tomorrow night. I will post the pictures and recipes on Thursday or at the latest Friday. I hope.

Hope you all had a great evening and a wonderful meal.

Pasta, Peas and Prosciutto

2010-04-09T16:14:00.000-07:00

3/4 pound prosciutto, diced
2 Tablespoons butter
2 tablespoons olive oil
2 teaspoons garlic, minced fine
3/4 pound Linguine, Cooked and drained
1 teaspoon kosher salt
1 1/2 cups heavy cream
1/3 cup chicken broth
2 tablespoons butter
1/2 cup Parmesan cheese
1 cup frozen peas
Italian parsley, for garnish

1. In a large skillet, melt butter and olive oil. Add garlic and cook until tender. Add prosciutto and sauté until cooked through. (You can fry until crisp if you prefer.) Remove from heat.

2. Cook linguine in a large pot, according to package directions or until al dente. Drain and set aside.

3. Return skillet with cooked garlic and prosciutto to low heat.

4. Stir in the heavy cream, chicken broth and Parmesan cheese to the prosciutto. Stir and allow to thicken about 4 or 5 minutes. Add pasta and peas and toss gently to heat throughout.

5. Plate as shown and garnish with parsley. Serve immediately.

I serve this with a tossed salad with homemade croutons and garlic bread.

Ciao!

A Rose by Any Other Name

2010-04-08T15:22:00.000-07:00

Life is good!

2010-04-07T14:28:00.000-07:00

My three favorite things in the Whole Wide World!

Dan, our green eye monster baby (took this with my old camera) and Flowers. Life is good!

A Trip To Boulder City and Hoover Dam

2010-04-06T15:51:00.001-07:00

Last weekend Dan and I went to a new place for breakfast. “The World-Famous Coffee Cup”. Guy Fieri, had this restaurant on "Diners, Drive-ins, and Dives" and of course he recommended the Coffee Cup very highly. Now we have eaten at one other restaurant Guy suggested, and unfortunately we didn’t have the same wonderful experience as we had this time. We drove to Boulder City early on Good Friday. The restaurant is so interesting with all kinds of pictures on the walls. Remember it’s a diner and has the ambiance of a diner. We were greeted with smiles and choose to sit down at the counter. The menu was huge. We ordered our usual breakfast wherever we dine out for breakfast. Dan’s test is Chicken Fried Steak with soft scrambled eggs. I always order Biscuits and Gravy with two over easy eggs. If the Chicken Fried Steak and the Biscuits and Gravy pass then the restaurant is a keeper. When they served us, it looked like home cooked food. Nothing fancy just great looking fidels. And the taste was out of this world. Dan didn’t need a knife to cut his steak. And the sausage gravy was perfectly prepared. If you are looking for a four star, reasonably priced place for breakfast, we recommend this diner. It’s a quick drive from Henderson, NV. Casual dress.
Open For Breakfast And Lunch
6 a.m. To 2 p.m. Daily
512 Nevada Way, Boulder City, Nevada 89005

They are also open for Happy Hour at 4 PM, when they turn the diner into a pub and grill. After eating there’s plenty of little stores and Antique Shops. And of course there’s always Hoover Dam. So if you are out and about in Boulder City, NV stop by for a bite. You won’t be sorry.

2010-04-05T14:26:00.000-07:00

Love my Easter Flowers. Makes the whole house fresh and bright.

Easter Sunday & A 7.2 Earthquake

2010-04-05T14:17:00.000-07:00

Seems San Diego and the surrounding areas were a bit shaken on Easter Sunday. A 7.2 earthquake hit the area around 3 pm or so. I believe there was only one fatality. But a whole bunch of shaken nerves. Seems the Universe wanted to get everyone’s attention and it worked. Yesterday was beautiful here in Las Vegas, however today the wind is back to 40 miles an hour gusts and really dark clouds. We had a great dinner. Our tradition is Gas Grilled Ham with a Apricot, Dijon Mustard glaze. Scalloped Potatoes, Parmesan Crusted Asparagus, Deviled Eggs, and Broccoli Slaw. Dessert was Fresh Strawberries and Ice Cream. Yep, enough food for plenty of leftovers this week. It’s like having leftover Turkey. You can make so many different recipes. I’ll post a few here, once I create a few dishes.

2010-04-05T14:01:00.001-07:00

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe.
Dalai Lama

2010-03-31T15:38:00.000-07:00

 Rain, Snow and Wind, as I sit here watching my tall palm tree swaying from side to side, I can’t believe the ability this tree has to keep standing up. It’s taller than our house and in my estimation, closer than I would like but hey I’m sure it’s been here for years and has rooted itself securely in our back yard. (I hope that it has) We were hoping for some great weather this week and especially this weekend. I am more than ready for Spring to have Sprung.I will be doing lots of cooking in the next few days, so I will be able to share some yummy recipes later. Until I write again, Ciao, Ciao

Asparagus Provençal

2010-03-29T01:03:00.000-07:00

I made this using 6 pounds of Asparagus that should have fed at least 16. I ran out after 10 guests. Either the rest of our quests were too slow, or someone was having seconds! lol. So if you try this and like it, and if you can get a great price on Asparagus I suggest you double the recipe for the amount of guest you plan on serving. (if by chance you have left overs, these are great in Omelet's) The seasonings are for 1 pound of Asparagus.
If you can't find Herbes de Provence, substitute
1 1/2 teaspoons each dried basil, marjoram, rosemary, sage and thyme.
2 pounds fresh Asparagus
2 tablespoons olive oil
1 shallot, cut into thin rings
1 red bell pepper, cut into strips
3 teaspoons Herbes de Provence
1 teaspoon kosher salt
2 teaspoons freshly ground black pepper
1 tablespoon butter
1/4 cup bacon, cooked and crumbled
3/4 cup freshly grated Parmesan cheese
Preheat a medium size pan on medium heat until the rim of the pan is hot-to-the-touch.

Heat olive oil in large skillet over medium-high heat until hot. Add shallots and cook for 1 minute then add bell pepper; cook and stir 1 to 2 minutes. (do not over cook) Remove and set aside. In same pan, now add asparagus and cook 3 to 4 minutes or until crisp tender, stirring occasionally. Remove and soak in cold water to stop the cooking process. Add 1 tablespoon butter to heated skillet. Return drained asparagus and sauteed shallots. Cook to heat throughout. Stir in Herbes de Provence, salt and pepper; sprinkle bacon and plate. Top with Parmesan cheese and serve.

TIP I like to drizzle with a bit of Olive Oil and a splash of lemon juice. For special occasions I sprinkle on fresh Parmesan and garnish with lemon zest. This pictures shows a side I served with a pasta dish. I sprinkled the Asparagus with Parmesan. Serves 8 mangia!
Note:
Provence noun
a former province of southeastern France; now administered with Cote d'Azur
A maritime region of southern France bordering Italy
en.wiktionary.org/wiki/Provence

Our last Spring celebration was in San Diego, California in 2009. We miss our friends.

2010-03-28T21:45:00.000-07:00

Thank you, Jamie Oliver

2010-03-27T00:46:00.000-07:00

Jamie Oliver traveled from England to Huntington West Virginia, to help children and families change their eating habits. My father and his family were born and raised in this wonderful place. However Jamie was spot on. The food situation in this town has never changed. They ate biscuits, gravy, fried potatoes, creamed tomatoes etc. What has changed is that the residents are no longer working in the fields, mines or any hard labor as my father did. Daddy was slim because he worked 18 hours of hard labor every day, and worked off those calories. Most family’s had their own gardens and when they cooked, it was fresh with no preservatives of any kind. Over time the gardens dried up. Processed food found the way into kitchens and they became less interested in cooking or growing their own produce. When Jamie asked the children in their class room what vegetable he was holding up, they didn’t know. Sniff! Fast food they knew. Sniff! Sniff! Jamie came to Huntington to help with his love for our well being.
Thank you, Jamie. My dad would be so proud.

2010-03-22T21:40:00.001-07:00

What a wonderful weekend in San Diego. And as the stars predicted this weekend (March 19-21) was just as it should have been. On Friday evening we were able to catch up with friends we haven’t seen since August. One very close friend’s husband passed away in the past few months and we were so happy to see her. Time heals and her heart is beginning to mend. Her faith and spirituality has never failed her, and her family lifted her up so she could face this most difficult time. We love you Nancy.
Another friend unknowingly has helped me in a way she probably didn’t intend to, but I thank her as well. I have drifted a bit from my connection with Astrology and other spiritual study’s, so after we discussed our opposing views I found a renewed desire to study and get more involved so I could once again be a channel to others who have a desire to keep evolving, about what the Universe has so graciously shared with me. (I know Trish and John will be happy to hear this) I actually came home and did some work on my Astrology chart, as well as Dan’s and wow it really was on track. So, thank you again my friend. (Remember we can disagree and still respect one another’s views.)
Saturday!! After a year of secretly planning, my fantastic, loving, wonderful friend Anne pulled off the surprise of the decade. She actually surprised her hubby with a great party. All of her hubby’s friends came from near and far to celebrate his wonderful year. From the decorations, food, service, and restaurant the event was fantastic. (I think we could have done without the car wreck and the runaway car that created that car wreck mess. But hey that was the entertainment for the evening! Lol!)

("slawn-cha") Irish slang for Cheers, and here is the picture I promised.

2010-03-17T21:36:00.000-07:00

Dark Irish Soda Bread

2010-03-15T23:03:00.000-07:00

1 cup all-purpose flour
2 tablespoons dark brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon salt
1 1/2 tablespoons butter, cold
2 cups whole-wheat flour
1/4 cup rolled oats, regular or quick-cooking
1 1/2 cups buttermilk

1. In a bowl, mix all-purpose flour, sugar, baking powder, baking soda, and salt. With a pastry blender or 2 knives, cut in butter until mixture forms fine crumbs. Stir in whole-wheat flour and oats.
2. Add yogurt; stir gently. If mixture is too dry to hold together, stir in milk, 1 teaspoon at a time, just until dough holds together; it should not be sticky.
3. Turn dough onto a lightly floured board and knead gently 5 times to make a ball. Set on a lightly greased baking sheet. Pat into a 7-inch circle. With a floured knife, cut a large X on top of loaf.
4. Bake in a 375° oven until well browned, about 40 minutes. Cool on a rack. Serve warm or cool.

(With lots of real butter) or not it's your choice.

Irish Cream Cupcakes

2010-03-15T22:55:00.000-07:00

These are so good! Well almost too good. Nothing like Irish Cream Cupcakes to celebrate the occasion.

2 1/4 cups all purpose flour
• 1 cups sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup shortening
• 1 cup Irish Cream
• 1 teaspoon vanilla
• 2 large eggs

Preheat oven to 350 degrees. Line cupcake pans with paper liners.
Combine flour, sugar, baking powder, and salt in a large mixing bowl. Add shortening, milk, and vanilla. Beat for 1 minute on medium speed. Scrape side of bowl with a spatula.
Add eggs to the mixture. Beat for 1 minute on medium speed. Scrape bowl again. Beat on high speed for 1 minute 30 seconds until well mixed.
Spoon cupcake batter into paper liners until 2/3 full.
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool completely.
Once cupcakes are completely cooled, frost with your favorite frosting recipe or decorate as you desire.( I prefer butter cream )
Then sprinkle with a bit of colored green sugar sprinkles. (Ok!!!! so these are fattening, sweet and calorie nuts. But it is a treat, enjoy it and forget the guilt)

Buddy

2010-03-15T00:47:00.000-07:00

This has been a sad few days for our family, due to the fact Buddy has passed. He was my husbands, mother’s husband. He has been in pain and we are now content that he is at peace.

2010-03-08T23:47:00.001-08:00

A few thoughts on the Blog.
When I browse the blogs, I am so overwhelmed with the unique differences we express. Your different cultures and ideas are so special.
I do not see spelling errors, grammar errors, miss-quotes, or any typo errors. I only see the time and love each of you have put into what it takes to create your own personal expression. I salute all of you for the time and love you give to this creation that you took the time to share with me and all that see your blog.

The Luck of The Irish Corned Beef and Cabbage

2010-03-08T19:06:00.000-08:00

Wherever you go and whatever you do,
May the luck of the Irish be there with you.

This is my traditional dish for Saint Patty's Day. I will take a picture and enter it later. Hope you enjoy.

1- 3 to 4 lb corned beef brisket, rinse and pat dry
8 cloves
2 large white onion
4 cloves garlic, smashed
1 tablespoon black peppercorns
1 pound carrots, cut into 2-1/2 x 1/2-inch pieces
1/2 pound celery, cut into 2-1/2 x 1/2-inch pieces
2 teaspoons caraway seeds
2 bay leaves
2 bottles dark beer or ale
2 cups water, or more if needed
3 tablespoons olive oil
1/2 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 pound savory cabbage, cut into 4 wedges
6 large red or russet potatoes, cut in quarters

Sauce
2 tablespoons olive oil
1 small shallot, finely chopped
1 cup sour cream
1/3 cup Dijon-style mustard
1 tablespoon lemon juice
2 tablespoons fresh dill
1/2 teaspoon horseradish
kosher salt and fresh ground pepper , to taste

1. Stud onions with cloves.(push 4 cloves into each onion) Put beef in a crock pot add olive oil and add onions, garlic, peppercorns, carrots, celery, potatoes, savory cabbage, bay leaves, dark beer and enough water to cover the corn beef. Cook on low for 6 hours.

2. Add cabbage, potatoes and cook another 2 hours or until the potatoes are cooked when pierced with a fork, and cabbage is fork tender.

3.Mean while make the Creamy Dijon, lemon- dill Sauce: Heat 1 tablespoon olive oil in small saucepan over medium heat. Add the finely chopped shallot; cook and stir about 3 minutes or until tender. Remove from heat; cool 2 minute. Stir in the sour cream, Dijon-style mustard, lemon juice, chopped fresh dill and horseradish. Season with salt and pepper set aside.

4. Remove corned beef and vegetables. Cover with foil to keep warm.

5.Carve brisket diagonally across the grain into thin slices.

6.Remove beef from Crock Pot and transfer to a cutting board. To make slicing easier, cover beef with a plate weighted with a heavy pan or cans of food. Slice beef across the grain. Cover with foil to keep warm. Remove vegetables plate with the sliced brisket. Serve with the lemon-dill sauce.

I call this A Crock Pot Full of Roast Beef: And in 2008 I won a Crock Pot for my effort.

2010-03-06T22:32:00.001-08:00

4 large carrots cut in half

4 stalks celery, cut in half

1 large red onion, quartered

2 sprigs rosemary

1 sprig thyme

1 garlic bulb, slice top off

1 scallion, peeled and chopped

1 stick butter, cut 1" thick pieces

1 4 pound 7-bone beef roast

2 tablespoons kosher salt

2 tablespoons freshly ground black pepper

4 cups beef broth

2 tablespoons beef bouillon granules

2 tablespoons Worcestershire sauce

1/2 cup red wine

1 pound Yukon small gold potatoes, scrubbed, skins on and cut in half

1. Place the carrots, celery, onions, rosemary, thyme, garlic bulb and scallion the bottom of a 6 quart crock pot.

2. Scatter butter over the vegetables.

3. Salt and pepper the beef roast on both sides. Lay on top of vegetables. Mix broth, granules, Worcestershire sauce and red wine together. Then pour broth over ingredients in crock pot.

4. Cook on low for 6 hours.

5. Add potatoes to crock pot and cook on high an additional 2 hours.

6. Carefully remove roast. It will probably be so tender it falls off the bone. Remove vegetables and keep all warm.

How TO Make a Roux:

Melt 1/2 cup (unless a specific amount is called for) of butter, oil, or other fat in a heavy pan over very low heat.
Gradually sprinkle the hot melted fat with the same proportion of flour and immediately begin stirring.
Stir the mixture constantly until it reaches the desired color, which may take from 15 to 30 minutes.
Remove from the heat and continue stirring until it has cooled down a bit and there's no risk of burning.

Tips:

A dark roux will thicken less than light roux.
If black specks appear in the roux, it has burned and you'll have to start over.
If roux is made ahead and refrigerated, pour excess oil from the surface before reheating, or let it return to room temperature.
The longer a roux cooks the less thickening power it has. So work quickly.

2010-03-03T17:46:00.000-08:00

2010-02-23T12:37:00.000-08:00

In honor of National Pancake Day Here is a really quick idea!

From Betty Crocker.

1 package (16.4-oz) frozen microwave pancakes or buttermilk microwave pancakes (12 pancakes)

3 bananas
1 cup Yoplait® Low-fat creamy strawberry yogurt (from 2-lb container)
1 cup Yoplait® Low-fat vanilla yogurt (from 2-lb container)
1 can (8 oz) crushed pineapple in unsweetened juice, drained
1/2 cup fresh blueberries
2 tablespoons granola
Fresh strawberries
1. MICROWAVE DIRECTIONS: Remove plastic wrap from 2 stacks of pancakes; place on microwave-safe plate. Microwave on High for 2 minutes 15 seconds to 2 minutes 45 seconds or until pancakes are hot and no firm spots remain. DO NOT OVERHEAT. Repeat with remaining 2 stacks.
2. Cut each banana in half lengthwise and crosswise, making 4 pieces each.
3. To serve, place 2 pancakes on each serving plate. Top each with 2 banana pieces, 1/6 each of strawberry yogurt, vanilla yogurt, pineapple and blueberries. Sprinkle each serving with granola. Garnish with strawberries.

Buttermilk Beignets

2010-02-16T09:33:00.000-08:00

February 16

Happy Mardi Gras, or as I like to say Fat Tuesday. Make sure you have something with eggs, butter, flour and milk in it. Dunkin Donuts anyone? Pancakes or crepes would also fill the bill.
One of my favorite sweets to eat during this celebration is;
Buttermilk Beignets (Fried Bread) what could be better than this?
This is not my creation but one that is used in many of the bakeries and restaurants in and around New Orleans. Try it if you have the time. But remember they are addictive. Indians also have a great recipe for Fried Bread that I will share at another time with you.
• 3/4 cup whole milk
• 1 1/2 cups buttermilk
• 4 teaspoons active dry yeast
• 2 1/2 tablespoons sugar
• 3 1/2 cups bread flour plus extra for flouring work surface
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1 tablespoon butter melted
• 2 teaspoons vanilla
• Peanut or canola oil for frying
• Confectioners' sugar for dusting.
Heat the milk in a small saucepan over medium-high heat until small bubbles form at the surface. Remove from the heat, slowly add the buttermilk, and then pour into a stand mixer bowl. Or if you don’t have a stand up mixer you can use a bowl and hand held mixer. Whisk in the yeast and the sugar and set aside for 5 minutes. Add the flour, baking soda, and salt, and mix on low speed, using a dough hook, until the dry ingredients are moistened, 3 to 4 minutes. Increase the mixer speed to medium and continue mixing until the dough forms a loose ball and is still quite wet and tacky. Cover the bowl with plastic wrap and set aside for 1 hour.
Pour enough peanut oil into a large pot to fill it to a depth of 4 inches and bring to a temperature of 375°F over medium heat (this will take about 25 minutes). Line a plate with paper towels and set aside.
Lightly flour your work surface and turn the dough out on it. Sprinkle the top of the dough with flour, gently press to flatten, fold it in half, and gently tuck the ends under to create a rough-shaped mound. Dust your work surface again with flour, and again and roll the dough out into a 1/2-inch- to 1/3-inch-thick circle. Let the dough rest for 1 minute before using a chef’s knife, or a pizza wheel (my favorite) to cut the dough into 1-1/2-inch squares (you should get about 48).
Gently stretch each beignet lengthwise and carefully drop it into the oil. Add a few beignets at a time (don’t overcrowd them, you want the oil to stay at a consistent 375 temperature or your beignets will soak up the oil and turn out greasy fry these until puffed and golden brown, turning them often with a slotted spoon, for 2 to 3 minutes. Transfer to the prepared plate to drain while you fry the rest. Dust with confectioner’s sugar and serve while still warm. Traditionally these are served with coffee.
Bon Appétit my friends

Valentines Did You Know Quiz?

2010-02-13T01:01:00.000-08:00

This day was believed to have begun from the pagan custom of the Fourth Century B.C. when festivals of Purification were celebrated in Ancient Rome. And of course this was also the time the males celebrated their rite of passage which involved animal sacrifices and fertility rituals. (Now we know why the male needs to make up for their past behavior). Then, with the advent of Christianity, priests attempted to replace such ancient heathen practices. In the Fifth Century A.D., the Church resolved to abolish this pagan celebration by creating its own holiday around the same date and selecting a saint who was remembered for his devotion to love. However, in order to lend to the festivities Christian meaning and eliminate the pagan overtones, the drawings of saints’ names were substituted for the names of unmarried girls. Their names were placed into an urn or box and then young men drew a name from the container. During the year which followed, the men were supposed to emulate the life of the Priest name chosen. (OMG) can you imagine?

In A.D. 496, Pope Gelasius outlawed the Lupercian Festival, but cleverly retained the Juno Februata lottery. The Roman's became impatient. Regrouping, they began their own ritual, and started handwriting notes of affection to their chosen females (and possibly males). on the date February 14. Then in the Fourteenth Century the Church stepped back and started replacing the priest’s names with the girl’s names once again. Finally in the Sixteenth Century the Church found a suitable Saint to replace the perceived heathen Lupercus. So they (in) hailed Saint Valentine. lol (Ping Pong anyone)?
(Lord why the drama)?
Then Hallmark came around.
Buy a card! Send candies, buy flowers and go out to dinner. Yeah!!
A bit of useless trivia;
*Approximately 110 million roses will be sold to men. The majority of the roses will be red. (Red is the favorite and the most chosen during the Valentine's Day celebrations).
*Alexander Graham Bell applied for his patent on the telephone on Valentine's Day in 1876.
*The favorite colors associated with Valentine's Day are pink, red and white.

2010-02-13T00:51:00.000-08:00

Ghosts of Past Valentine’s Day.

Here are some pictures of last year’s celebration. I hope to step it up a notch this year. A great Fondue.

The Summer Olympics

2010-02-11T00:41:00.000-08:00

What An Experience!!!!!

2010-02-10T23:52:00.000-08:00

Chinese New Year's

2010-02-10T18:41:00.000-08:00

This will be a busy weekend for me. I wanted to note a few interesting things about the events that will be taking place. On Saturday the 13, we are going to acknowledge the Chinese New Year’s Eve by cooking some of our favorite Chinese recipes. But before I do the cooking I will need to follow some of the traditions. The following one is a whooper!!

What do the Chinese believe should be done on New Year’s Eve and before every Chinese New Year?
The entire house, top to bottom must be cleaned before the Chinese New Year’s Day arrives. This year that means before Sunday Feb 14. (But hey look at it this way! You will have a clean house for both events).
On Sat. the Chinese practice their tradition by making sure all cleaning is done before Saturday (for fear all good fortune will be swept away). So make sure all your cleaning equipment is put away, and out of site. (That means Friday is cleaning day. Lol).
For millions of Asians, Chinese New Year is more than one special day. Families spend weeks preparing for the big event: cleaning house, painting doors and windows red and cooking special foods. Celebrations for Chinese New Year, also called the Spring Festival, last a full fifteen days. Learn more about Chinese New Year, the symbolic significance of festive foods, and try New Years recipes. (Date of Chinese New Year Day: first day of the first Chinese lunar month).
What gives a certain food symbolic significance? Sometimes it is based on appearance. For example, serving a whole chicken during the Chinese New Year season symbolizes family togetherness. Noodles represent a long life; an old superstition says that it's bad luck to cut them. Both clams and Spring Rolls symbolize wealth; clams because of their resemblance to bouillon, and Spring Rolls because their shape is similar to gold bars.
I have many Chinese acquaintances, and respect their culture. If any of the aforementioned is not correct, I apologize. I tried to research the basics and reported it here as I understood it. Happy New Year’s my friends.
Gung Hay Fat Choy!
(Peace and Prosperity!)

Super, Super, Super Bowl!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

2010-02-07T19:14:00.000-08:00

Gotta love them Saints. Congratulations team. Well done.

Dan, Mya and I had a relatively quiet party. Had what we think is the best pizza in the West. I made my first batch of cupcakes for testing. They smell great and taste even better. The icing is rich but hey one can always scoop off the two inch high mound of buttery sugary sweetness. You will understand when I post the pictures of the finale product, as to why so much frosting.

I added a book shelf at the end so take a look at my favorites. Have a great week.

Ciao my friends!

Super Bowl Trivia, Party Manners and Quote of the day

2010-02-06T15:57:00.000-08:00

Trivia;

It’s Super Bowl time. Doesn’t seem possible it is tomorrow.
Thought you might like some trivia from Vegas, as reported in the LV Review-Journal.
28,000 people are visiting here this weekend.
This is a 13.5 % increase from last year’s attendance.
The non gaming impact from all these visitor’s are expected to be up 2.4 % adding $89.7 million to the economy in Vegas.
All the strip hotels are sold out.
The Super Bowl is the biggest event in Vegas for the year.
Because of NFL’s stance against sports betting, the league has threatened legal action against casinos that use the Super Bowl name.
Casinos are not allowed to charge a fee for customers who want to watch the game in their ball room and/or showrooms.

Party Manners;

So it is party time here in Vegas. However Dan and I will be staying at home. The weather is terrible. We have had rain for the last 24 hours and expect more tomorrow. We will be sharing a pizza from our favorite place (see restaurant review) No dishes, no cleanup. Yeah! Which brings me to one of my all time gripes about being a guest at someone’s home? If you’re throwing a party or have invited guest to your home please make sure you spend that time with your guests. If you serve food, clean up later. No one wants to be invited to someone’s home only to end up watching the host or hostess stay in the kitchen doing the dishes. As the host or hostess if you can’t wait to clean up then hire someone to do it for you or have the respect to wait until your guest have gone home. And as a guest if you are asked not to help clean up, respect your host or hostess wishes.

2010-02-06T15:44:00.000-08:00

Quote of the day;
They’re Just Not That Into You When; you’re out to dinner or at a social occasion with your friends, family or love ones and they are texting or talking on their cell phone, instead of spending time with you.
(Guess it’s time to get some new friends. Unfortunately your stuck with the family. Maybe you can find new love ones.) lol

The Pantry's So good Homemade Nacho's.

2010-02-03T22:55:00.000-08:00

I made these Nacho's for the Pro Bowl Game. The chips take a bit of time but they are so worth the effort. Hope you enjoy the recipe.

The Pantry's so good Homemade Nacho recipe.

So simple ingredients:

16-10 inch soft corn or flour tortillas
Canola oil for frying
Kosher salt

Let's Do It!

1. Arrange soft tortillas in a stack and cut into 4 equal wedges. Pour oil in 3-quart pan and set on medium-high to high heat. Or use a deep fryer. When oil is hot enough to make a piece of tortilla sizzle, add tortilla wedges, a few at a time, and gently stir to separate. Cook until crisp (1 to 1-1/2 minutes); lift from oil with slotted spoon and drain on paper towels.
2. Gently toss hot chips with a liberal amount of Kosher Salt. (This is a treat so don't skimp on this step.)

Nacho Filling and Garnish:

2 large scallions minced
2 tab olive oil
1 pound ground beef
1 can refried beans
4 tablespoons chili powder
1/3 cup ground cumin
1 tablespoon ground coriander
2 teaspoons dried oregano
2 teaspoons cayenne
3 teaspoons kosher salt
2 teaspoons red pepper flakes
1 tablespoon dried onion flakes
2 tablespoons cornstarch
Or 1 package taco seasoning mix
1 cup Velveeta cheese
2 small cans green chilies
2 teaspoons red pepper flakes (only if using packaged taco seasoning)
1 small Spanish onion grated

Let’s do it!

Sauté minced scallions in the olive oil. Add ground beef and drain.
Add refried beans and seasoning. Simmer five minutes.
Add Velveeta Cheese, green chilies, red pepper flakes and grated onion.
Simmer until cheese is melted.

Garnish is good!!

1 cup shredded or chopped lettuce (we use Romaine) Not traditional but it is what we LOVE.
1 cup fresh diced tomatoes.
1 cup sour cream
¼ cup black olives
¼ cup chopped green onions
Tip: I love Guacamole, Dan does not. So I slice fresh Avocados and place on the side.

Let's get creative!

Place chips on bottom of platter, then ladle beef and bean dip in center. Top in order of above garnish suggestions, or use your own layered ideas. Serve extra homemade chips on the side with your favorite Salsa. (I will share mine next week)

My Favorite Quotes

2010-01-31T19:58:00.000-08:00

One of My Favorite Quotes:
"I'm selfish, impatient, and a little insecure. I make mistakes. I am out of control and at times hard to handle, but if you can't handle me at my worst then you sure the hell don't deserve me at my best!" Marilyn Monroe (thanks Marilyn, I couldn't have said it better.)