I was excited to grill veggies. I mean we have grilled corn but that is about it. I had thought about doing the Spicy Grilled Corn but just thought it wouldn’t go with the salmon. I knew the veggies would be beautiful with it and the garlic balsamic reduction? OhhhEmmmGeeeee soooo good!! I love the flavor of balsamic anyway but when you reduce a good balsamic? Heaven! I am really starting to get adventurous with other flavored vinegar, just dabbling a bit here and there. Hopefully I will come up with a knock out soon!
Happy Tipsy Tuesday everyone!! I hope you all had a wonderful Memorial Day weekend with lots of good food and family fun. It was pretty quiet here. Ever since Miss Picky Pants moved to CA the rowdiness factor has reduced a bit in my house. She was my “partner in crime” a lot so I am kind of like Batman without Robin right now. She is doing really well, so my discomfort it easily put in the backseat to her future life. Besides the fact that my plan is that we wont be away from each other long. I may be moving back to California soon!! Anyway, enough about my life, let’s get on to the fun, and the booze. I mean this IS Tipsy Tuesday right?
As I mentioned last week, my son, the super bartender, was out of town so I was left to my own devices to come up with a tasty drink for you all. This week I had several ideas, one included blood oranges, but there were no blood oranges to be found. He told me about a drink he makes quite a bit and it sounded awesome. I adore peaches. I almost grilled some on the BBQ this weekend but was told very quickly that I had waaaaay too much food already planned any more was unnecessary *insert huge foodie pout here* Needless to say, a peach drink sounded fantastic to me.
This drink is so simple, only a few ingredients, that way you can enjoy your drinks without stressing out over how much of what thing goes where.
1-ounce peach schnapps
1-ounce Crown Royal
Peach slices for garnish (optional)
Fill glass with ices, add equal parts o schnapps and Crown Royal. Top with orange juice and stir. Garnish with peach slice and serve.
This week for Food Star Friday I was able to combine a recipe for something I have wanted to make for quite some time, with one of my favorite things to do on the weekend. Today’s post is Tyler’s Ultimate Chicken Nachos! I mean what could possibly go better together than a big plate of spicy nachos and a night time NASCAR race? On top of that we had my Watermelon Blackberry Jargaritas to wash it all down!
Tyler Florence is one of my favorite Food Network stars. Yes, the fact that he is pretty dang cute doesn’t hurt but I really do like his food. I have made several of his recipes for Food Star Friday. They never disappoint.
This weekend was a strange one. Lately I have been just flying by the seat of my pants when it comes down to what we are eating. Not knowing how many I am cooking for, or what time they will be here, and honestly being a bit burnt out from the week, has just caused me to slack off a bit. For some reason I decided to jump on the ball and get a menu plan going!
I knew I had to come up with a drink for Tipsy Tuesday, and with my son (the bartender of all bartenders) being out of town, I knew I had to really plan something good to drink. I guess that got my creative juices flowing and away I went! I still have a few things left on the plan, including a couple of desserts! I know, I am so excited!! I never make dessert, so this will be a true treat.
Now on to the nachos. These were very very good. It takes a little bit of work but not a whole lot. I had preshredded my chicken when I brought it home from the store. I bought two rotisserie chickens because the recipe called for a 3 pound chicken, and the ones at my store were just a little over 1 1/2 pounds. By shredding it as soon as I got home it saved sooooo much time when I got down to the nitty gritty of making this recipe. I plan on doing that will all of my chicken that needs to be shredded. Just do it when you are already in the shopping/organizing/putting away mood.
These didn’t last very long. I would love to have some more right now with one of those jargaritas!!
- 4 medium tomatillos, husked and rinsed
- 2 jalapenos, stemmed
- 1/2 medium onion, peeled and quartered
- 2 garlic clove, peeled
- 1 handful fresh cilantro leaves, coarsely chopped
- 1 lime, juiced
- 1 teaspoon toasted cumin seeds
- Kosher salt
- 1/4 cup (1/2 stick) unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken stock, at room temperature
- 4 cups shredded Jack cheese
- 1 (1-pound) bag salted corn tortilla chips
- 1 (3-pound) whole roasted chicken, meat finely shredded, skin and bones discarded
- 1 pint cherry tomatoes, halved
- 2 green onions, white and green parts, chopped
- 1 jalapeno, chopped
- 2 handfuls fresh cilantro leaves, hand shredded
- 2 limes, juiced
- Kosher salt and freshly ground black pepper
- Sour cream and guacamole, for serving
Last night I did not have an idea what I was going to make for dinner. It was again another day that I had no idea how many people were going to be here and what I had planned only fed 4. With a possibility of there being 5 people eating I had to quickly switch gears and come up with something on the fly. I found a chicken recipe for the slow cooker that only took 4 hours to cook frozen (yes FROZEN) chicken thighs and I will post that next week. But now I am stumped. I have my main dish but what do I serve it with. I can’t just throw the chicken on the platter and say TADAAA dinner is served.
So into my pantry I go, thanking the Lord I chose last weekend to clean it out and organize it. Do you have any idea how messy 4 20 year olds can get a pantry? But I digress. Yes, pantry, side dish, on the fly. Oh I am back now.
I knew I had some frozen peas and I was thinking about a pea side dish my mother used to make with them but that would take a while because you had to let the peas slowly defrost in the salad. Hhmmm, OK peas, pasta, bacon, green onions, yessss I am on to something. The result was a great pasta salad that everyone loved. This is on my must make again list!
Would be great for a Memorial Day Weekend side dish!!
I can’t tell you how happy I am that Debi from Recipes for my Boys asked me to co-host Thursday’s Treasures! I have known Debi through our Facebook pages for quite some time. She has helped me through a lot of the learning process when it comes to the food blogging/Facebook world. She always has a kind word and a smile. Thursday’s Treasures is well named since I feel she is a treasure. OK enough gushing right? Seriously though, please check out her blog and her Facebook page, you will be very happy you did.
I am also excited to be co-hosting with Joan from Chocolate, Chocolate, and More Chocolate. Joan is a new foodie friend to me. She drew me in with her blog name, I mean who wouldn’t fall in love with chocolate, chocolate, and more chocolate right? But once I came out of my chocolate daze I got to know her and she is such a wonderful person (as well as blogger). This foodie family we have here is a fantastic one that I am so glad I am a part of!!
Now, on to the food! Here are a couple of my favorite posts from last weeks party.
So let’s get this party started! Link up some of your favorite posts. With Memorial weekend coming up some BBQ recipes would be great if you have them. Make sure to provide a link back in your post or on your page. Check out a few of the other posts and leave them some kind words.
Don’t forget to stop by Debi’s and Joan’s send them some foodie love from me, also check out their Facebook pages (Recipes for my Boys & Chocolate, Chocolate, and More Chocolate) and give them a like!!
We will all be visiting your links and sharing them on our Facebook pages, Tweeting, and pinning them on Pintrest.
LET’S HAVE SOME FUN!!! document.write(”);
I know I haven’t posted a budget meal in a while but it has been a bit difficult for me to make meals for 4 when I never know how many I am going to have here. At any given time it could be 2 or 6 with no warning *sigh* the joys of kids right? This was a meal that I knew could be made and if it wasn’t all eaten I could freeze the rest. Yes, I love soup!!
I actually chose to make this because I was thinking about my Dad. I miss his little comments “What experiment are we having tonight” “I love being a guinea pig” “Can we please have something besides chicken I am going to sprout feathers and cluck” My Dad was a crack up! One of the things I knew I could make any time and he would be happy about it was split pea soup. He LOVED it. I haven’t made it since he passed away last year so this one was for my Daddy.
- 8 to 10 parsley stems
- 8 sprigs thyme
- 1 pound green split peas, picked over and rinsed
- 1 large leek, white and light green part only, halved lengthwise and thinly sliced crosswise
- 2 stalks celery, chopped
- 2 carrots, chopped
- Kosher salt and freshly ground pepper
- 4 cups chicken stock
- 1 1/2 pounds ham, cubed
- 1/2 cup frozen peas, thawed
- Crusty bread, for serving (optional)
Happy Tipsy Tuesday everyone! This is the second Tipsy Tuesday that I have done and I was surprised by how much everyone really loved the last one. There were so many pins and tweets, it was great! I hope that you all enjoy this post as much as you did the last one.
I know I have mentioned that my son is a bartender, and he comes up with some terrific drinks, which I will be posting soon. But he was out of town this weekend PLUS I was cruising around Pintrest and found a blog called Endless Simmer. The have a section they call Endless Poptails where they make “adult” popsicles. I love the idea but know that I would be the only one here eating the popsicles so that could be dangerous. A drink however? Ya, everyone here was down with that idea! So I decided to take their Watermelon Blackberry Margarita Poptail idea and run with that. That is how Watermelon Blackberry Jargaritas came to be!
So refreshing, I hope you give them a try!
Bring the sugar and water to boil in a small sauce pan. Boil until sugar is dissolved, allow to cool.
In a food processor, puree the watermelon flesh. Add a little of the sugar syrup to sweeten, to taste. Put the pureed watermelon into empty ice cube trays and freeze at least 4 hours.
Place a few of the watermelon ice cubes into the cocktail shaker. If you don’t have a cocktail shaker you can use two glasses together. Add a few of the blackberries (I used about 5), about 4 ounces of the limeaid and tequilla, and 2 ounces of the Grand Marnier. Shake to blend. Add a few regular ice cubes to the jars (or glasses) and pour the cocktail over the ice allowing a few of the watermelon ice cubes to fall into the glass. Garnish with a fresh blackberry.
You can see this post plus many more on the Newlywed Blog’s linky party.
Happy Manic Monday everyone. I have decided to start a new Linky Party on my blog. I was thinking about different ideas for a party when it hit me, most of us are scrambling (at least those of us that fail to plan ahead over the weekend *waving hand*) on Monday morning to figure out what to make for Monday dinner. I tend to plan up to Saturday or Sunday and then figure I will start a new menu plan on Sunday and head to the store. Well my friends, that doesn’t always work out. In fact more often than not I am sitting in front of the computer and/or pouring over recipe books and magazines on Monday morning to give me some ideas for what to make for dinner. So this is for those of us that postpone and procrastinate our menu planning, as well as those that are right on the ball with organization and planning. I figure this way we can all work together and help each other out.
I am looking for easy to fix meals, but feel free to post anything you would like to post. If you have a great dessert or breakfast recipe, by all means post away. I mean I have been known to have dessert for dinner!!
Next week I will post the top viewed recipes. I will be posting this on Facebook, tweeting, and pinning about your posts, so hop on board and share your recipes!!!
Here is one of my favorite recipes from last week.
Hello my fine foodie friends! Today’s Food Star Friday post is courtesy of Kelsey Nixon from Kelsey’s Essentials. I know she isn’t a “big” food star, but I have been watching a lot of the new shows lately trying to get a feel for the up and comers. This episode of her show was all about sauces and, as you know, a sauce can make or break a recipe. So I thought I would share the link for the episode as well as one of her recipes. The episode was entitled “Sauces” and the recipe, well as you can see I made some very yummy roasted asparagus with a Beurre Blanc sauce.
I am an asparagus fanatic! Hands down it is my favorite veggie with the artichoke coming in a close second. I have made asparagus just about every way possible I think, but am always open to new ways. A certain pizza I just found on Pintrest comes to mind so stay tuned for that one too!
In the past I have tried many variations of this dish. Asparagus wrapped in bacon, asparagus wrapped in prosciutto, asparagus wrapped in prosciutto with a little bit of Swiss cheese tucked under the prosciutto wrap, etc. But when I saw one of my favorite side dishes made with a sauce I had never tried I knew it was meant to happen.
The sauce takes a little bit of time but is oh so worth it! Actually it is not as much time as attention. If you let it get to hot you will break the sauce. But like I said this sauce is just, well perfect! We even drizzled it over our baked potatoes and steaks!!
Remove the woody ends of the asparagus spears trimming the spears to the same length.
Bundle 3 asparagus stalks together and wrap each grouping with one slice of prosciutto, leaving the tips exposed. Drizzle the bundles with olive oil.
Roast the bundles for 10 minutes, or until the asparagus ends and the prosciutto slices are crisp.
Drizzle each prosciutto-wrapped asparagus bundle with the prepared beurre blanc and serve.
Bring the shallots, vinegar, and wine to a boil in a heavy-bottomed saucepan until the liquid is reduced to 2 tablespoons, about 5 minutes.
Add the cream, salt, and pepper and bring to a boil for 1 minute. Reduce the heat to low and whisk in a few tablespoons butter. Continue to whisk and add a few pieces at a time of the remaining butter. Wait until each addition is incorporated before adding more butter. The sauce should remain warm, but never hot or the sauce will break.
Remove the sauce from the heat and season with salt, and pepper, to taste. If desired, strain the sauce through a sieve to remove the shallot. Discard the shallot. Serve the sauce immediately.