Friday, November 27, 2009
Monday, November 23, 2009
This year the homegirlz will be happier than Pilgrims when they are tearing into their oven-crispy corn bundles. Easy to make and even easier to serve, this side dish will satisfy even the most finicky child at the table. In fact, you’ll probably have to make a second batch the day after Thanksgiving once they tell their friends just how good they really are.
2 cans whole kernel corn (15-1/4 ounce size)
1/3 cup finely chopped green onion tops
1/2 cup mayonnaise
1/2 cup cooked and crumbled bacon
1/2 teaspoon kosher or sea salt
1 cup finely shredded mozzarella cheese
1 cup pre-cooked cocktail shrimp (200-300 count size)
24 wonton wrappers
First, preheat the oven to 400 degrees and generously spray two large muffin tins with Pam.
Then in a medium mixing bowl stir together the corn, green onions, mayonnaise, crumbled bacon, salt, shredded mozzarella, and the tiny shrimp.
Using a pair of kitchen scissors and trim off individual corners of the wonton wrappers. When they’ve all been trimmed, push the wrappers down into the wells of the tins, thereby forming serving cups
Spoon about a tablespoon of the mixture into each wonton cup. Then fold over the edges of the wrappers and pinch them together, creating a loose bundle (or small sack).
Lightly brush the finished bundles with melted butter to achieve a golden brown and crunchy wrapper.
All that’s left is to bake the wrappers—uncovered—in the oven for about 12 minutes or until the bundles become puffed and browned. They are absolutely at their best when they’re served hot.
Thursday, November 19, 2009
Thank all of you for you kind comments about the kitchen. I will do my best to post pictures Thursday afternoon or Friday morning of the real stuff that happens in there.
Quite a few of you mentioned you would like to turn this into an event. So....for anyone interested, post as many pictures as you like of your kitchen as you are preparing the feats of all feasts, feel free to include your dining area, your guests, the whole enchilada!
Post by Friday and let me know in the comment section if you would like to patrticipate so I can be sure to visit your blog.
How many of you have had a Carrot and Rasin Salad recently? This is an old school salad that still rocks! I was yenning for this big time last week.
Peel 4 carrots and slice in the food processor or grater. Add in 1/2 cup of raisins. Stir in 1-1/2 tablespoons of mayonnaise. That's all there is to it! This keeps in the fridge for about 2 days. Yes, you can keep coming back for more!
Some recipes call for lemon juice. I don't normally add lemon juice but I did this time and won't ever do it again. It made the salad too tart and it didn't have that nutty, comforting feeling that I was anticipating.
Other tweaks you can add are chopped pecans or chunks of pineapple.
This is a Fall salad that I truly enjoy...hope you try it soon!
Wednesday, November 18, 2009
Tuesday, November 17, 2009
Monday, November 16, 2009
Peel 3 potatoes and cut in to hearty strips.
Line the potato spears on a baking sheet in a single layer. Bake in a preheated 450 degree oven for 35 to 40 minutes. Until potatoes are golden brown.
Thursday, November 12, 2009
Ann from Fisher & Weiser was kind enough to send me some of their fantastic sauces (including pasta sauces) and marinade to try and blog about. You really need to visit their impressive site; Fisher & Weiser carries a wide array of grilling sauces plus they showcase several recipes using their sauces.
It was a no brainer on which sauce to try first, Roasted Raspberry Chipolte! This sauce made my life so much easier and so very tasty! This is a perfect blend of raspberries and smoky chipotles. The roasted raspberry very hangs out on the back your palette while the chipolte flavor gives off a definite pop without being overpoweringly spicy.
I was temporarily out of fire wood to start a fire outside, which made it too cold for me to gou outside and fire up the gill, so I wound up using my grill pan.
Sear/cook for about 7 minutes per side for medium rare.
Remove steak from grill, cover with a foil tent to allow the juices to re-distribute for about 10 minutes.
Wednesday, November 11, 2009
Today as we remember those who have fallen as well as those who have served, here's one story.
I love living in the United States, I love being an American. I value my freedom and have the utmost respect and admiration for every single individual who so unselfishly and honorably serve the United States of America in the armed forces.
My Dad joined the Navy upon his high school graduation in the Spring of 1942 at the tender age of 17 and was honorably discharged in April, 1945. He never spoke much about it, but I know he served in the South Pacific detached to the United States Marines as a Corpsman. I was told second hand from a gentleman my Dad kept in touch with over the years that things were so crazy where my Dad was stationed, that he was performing surgery in the field and saved numerous lives. Can you imagine this young man at 18 or 19 years old, just doing what ever it took?
(I just think he's adorable!)
My Dad went on to college and then on to medical school and was called back during the Korean War or as we so delicately call it now, the Korean Conflict. He stayed states side (thank goodness) and worked in the infirmary at Camp LeJeune. He never complained about being called back. I know in his mind, he was doing his part....right John?
He then went on to marry my Mom, have three kids, support a family and never spoke about his service unless he was telling a story about a celebrity he saw at a USO show or humorous story.
Actually, as a kid and up until I saw the beginning of Private Ryan, I didn't think about the reality of what our military personnel actually do or experience.
Both of my brothers honorably served our country too. My oldest brother, John, served in the United States Army Reserves during peace time and my younger brother, served in the United States Marines (his wife also was a United States Marine). Matt served in the Persian Gulf during Desert Storm.
I am so proud of my Dad and my brothers and my country. Thank you Dad, thank you John, thank you Matt and thank you to all past and present military personnel, you are my heroes!
40th president of US (1911 - 2004)