You know, the day when everyone walks around with ashes on their forehead and from a distance you just think that person has a bruise or forgot to wipe the dirt off their head after rummaging around in the garden. Ok, I realize that Ash Wednesday was technically yesterday, but I didn't get a chance to post, so I'm doing it now.
I am Methodist, which means that I do not follow the traditional Lent activities and I definitely do not have ash on my forehead on Ash Wednesday. However, since I was little I always chose to give something up - or add something to my life that I normally would not do - during Lent. I liked the camaraderie of giving something up during Lent - there was accountability and somehow it made it easier to follow through (with of course the occasional slip up).
Well this year Ash Wednesday (the kickoff of Lent) came and went before I realized it. So it is now the second day of Lent and I have not figured out what I would like to give up or add to my life this year. It really must be something reasonable because I want to succeed - I don't like feeling like a failure. Granted, I don't think anyone actually ever chooses to be a failure; it just sometimes happens. You don't wake up one day and say "I think I want to fail today." Nope. It just doesn't happen. But I do like to negotiate the odds as much as I can in my favor so that I do not fail. Basically, stack the deck if you will. Yah, Vegas doesn't like me. So, since Lent falls during session, it is very hard for me to pinpoint something that I can do without failing. For example:
A. I can't say I will workout at least 4 days a week. Because it just won't happen. Not during session.
B. I can't say I won't eat out except 1 night a week. Because during session I end up eating out for dinner almost every single night of the week. When you have to work until 10, 11, 12 o'clock at night, it's too hard to go home, eat a descent dinner, and then come back to work. So we usually order out and eat at our desks.
C. I can't give up diet soda or coffee. Again, during session these are my life-savers. They keep me alive and functioning when I'm so exhausted I can't think straight.
So, what, praytell should I give up?? Any suggestions?? I seriously need some help here. So please feel free to leave me a comment and tell me what YOU are giving up or doing for Lent (if you are chosing to follow it at all). And maybe that will spark some ideas for me. And if nothing else, it could be entertaining!
Thursday, February 26, 2009
Tuesday, February 24, 2009
Remember the poll?
Seriously people! I need help here! And three little votes does not help me make the grand decision on where to go on vacation. Throw me a bone people!!!! Go to the bottom of this page and vote, vote, vote!!!
Thank you!
Thank you!
Saturday, February 21, 2009
A random Friday night
We recently splurged on ourselves and bought a ton . . . and I do mean a TON! . . . of items from Omaha Steaks. I can't even remember all that we ordered. Let's see if I can recall:
4 Pork Chops
2 Stuffed Sole Fillets
8 Gourmet Franks (their fancy way of saying hot dogs)
6-8 Burger Patties
4 Top Sirloin Steaks
4 Filets
1 Box of Au Gratin Potatoes
Needless to say, we have enough to feed an army and no more room in the freezer. But it was a good deal!
So one Friday night we decided to make steaks. Nothing fancy here folks. So I won't bother with a recipe. But I'll post some photos. The steaks were fabulous - Jeremy makes the best steak of anyone I know! And then we made some yummy mango Sgroppinis. They topped off the night!
4 Pork Chops
2 Stuffed Sole Fillets
8 Gourmet Franks (their fancy way of saying hot dogs)
6-8 Burger Patties
4 Top Sirloin Steaks
4 Filets
1 Box of Au Gratin Potatoes
Needless to say, we have enough to feed an army and no more room in the freezer. But it was a good deal!
So one Friday night we decided to make steaks. Nothing fancy here folks. So I won't bother with a recipe. But I'll post some photos. The steaks were fabulous - Jeremy makes the best steak of anyone I know! And then we made some yummy mango Sgroppinis. They topped off the night!
Andrew's 228 Copycat
Most of my friends know that Andrew's 228 is my favorite restaurant in Tallahassee. Ok, so it may be tied for #1 with Masa, but the point is that it is up there. I absolutely love 228! Go ahead, check out the menu. My love for 228 grew immensely the night I tried their Chicken Marsala. It was this wonderful, savory dish with stuffed Chicken Marsala (with a spinach concoction I have yet to reproduce) on a bed of creamy risotto with cremini mushrooms and asparagus. Oh, it makes my mouth water just thinking about it! Pair that with the delicious wedge salad (yes, I do realize that iceberg lettuce really has no real nutritional value, but this salad is to die for) and you have a delectable meal! And if you want to go all out and get an appetizer as well . . . Mmmmm, they have this gorgonzola cheesecake which is to die for. Gogonzola cheesecake you say? Yes, I admit I had my doubts at first. I imagined cheesecake . . . with gorgonzola cheese. And let me tell you, I was not imagining something appetizing. But one bite later and I was in love. It's an entirely exotic experience in your mouth. Nothing like you can imagine! You must go out on a limb and try it sometime (as long as you like gorgonzola cheese that is). Another wonderful appetizer is their shrimp and lobster escargot. It is sinful! All that yummy butter sauce with perfectly cooked shrimp and lobster to soak it up with . . . and if you so desire, you can soak up the remaining butter with select breads from the bread basket. By the time I am through with all of this yumminess, I have absolutely no room for dessert, which actually works out well because dessert is the only thing I have not found something I'm in love with at 288. Don't cry, it's ok. I'm more of a carb person than a sweet person, so I would rather fill my tummy with those items mentioned above rather than dessert. And of course, I always have one (ok, a few) of their delicious $6 martinis. I am totally craving 228 right now. I can't wait to go again! Jeremy owes me a trip he said because 228 was going to be part of our Valentine's Day Extravaganza! Until then . . .
But, I have gotten off track! So one night I decided I would see if I could recreate this wonderful entree I love so much. I already had a recipe for chicken marsala and for risotto. Why not combine them? And that is what I did! With a few tweaks of course!
I made the chicken marsala the same way as I did before. But with the risotto I used Marsala wine instead of white wine. And I didn't use shredded chicken or peas either. Ok, starting from the beginning, I heated my pan with some olive oil. Then I added some asparagus, cleaned and trimmed into about 1 inch pieces. I put the asparagus into the oil and heat until softer, but still with a nice crunch, just a few minutes. I then removed the asparagus from the pan and set aside. Then I used the same pan to make my risotto recipe. I followed the risotto recipe, with the exceptions I mentioned previously. After the risotto was done I folded the asparagus back into it and added some fresh spinach. Just a handful or two, depending on how much you want. The heat of the risotto will wilt the spinach in a few minutes. Then I just put the marala-asparagus-spinach-risotto onto a plate and topped with my chicken marsala. It was divine!! It was a perfect substitute for 228. It had all of the ingredients, if only arranged a tad differently (at 228 the spinach is stuffed in the chicken with some cheese I think). But it was PERFECT! A great dish to make when we can't afford or don't have the time to go out. The only thing that I'd love to do differently is use cremini mushrooms - like both the recipe calls for and 228 actually uses. But I can't find any at Publix and I never take the time to go to Fresh Market or New Leaf Market where they are probably sold. But one day I will! Anyway, I highly recommend this dish! Your tastebuds will love you!
But, I have gotten off track! So one night I decided I would see if I could recreate this wonderful entree I love so much. I already had a recipe for chicken marsala and for risotto. Why not combine them? And that is what I did! With a few tweaks of course!
I made the chicken marsala the same way as I did before. But with the risotto I used Marsala wine instead of white wine. And I didn't use shredded chicken or peas either. Ok, starting from the beginning, I heated my pan with some olive oil. Then I added some asparagus, cleaned and trimmed into about 1 inch pieces. I put the asparagus into the oil and heat until softer, but still with a nice crunch, just a few minutes. I then removed the asparagus from the pan and set aside. Then I used the same pan to make my risotto recipe. I followed the risotto recipe, with the exceptions I mentioned previously. After the risotto was done I folded the asparagus back into it and added some fresh spinach. Just a handful or two, depending on how much you want. The heat of the risotto will wilt the spinach in a few minutes. Then I just put the marala-asparagus-spinach-risotto onto a plate and topped with my chicken marsala. It was divine!! It was a perfect substitute for 228. It had all of the ingredients, if only arranged a tad differently (at 228 the spinach is stuffed in the chicken with some cheese I think). But it was PERFECT! A great dish to make when we can't afford or don't have the time to go out. The only thing that I'd love to do differently is use cremini mushrooms - like both the recipe calls for and 228 actually uses. But I can't find any at Publix and I never take the time to go to Fresh Market or New Leaf Market where they are probably sold. But one day I will! Anyway, I highly recommend this dish! Your tastebuds will love you!
Chicken Carbonara
Well, I have somehow misplaced my recipe for this! I don't know how that happened. I will continue to look for it. But I want to go ahead and post the photos since I am actually blogging from home for once. I apologize for the lack of the recipe. That will be remedied shortly.
Overall, this recipe did not impress me that much. It was good. But not something I'd rave about.
****UPDATE: I found the recipe. Here ya go:
Spaghetti Carbonara
(source: The Pioneer Woman Cooks)
Ingredients
1 lb spaghetti or other thin pasta
4 eggs
1 lb bacon
1 1/2 cups parmesan cheese
8-12 cloves of garlic, sliced or chopped
1 large onion, chopped
1 cup chicken stock
1 cup white wine
1/2 stick of butter
1 handful of parsley
1-2 tbsp fresh ground black pepper
Preparation
First, slice up the bacon in to pieces about an inch thick. Then toss them into a heated stainless steel pan. Cook until browned and crisp.
While the bacon cooks, put on water to boil for the pasta and add the pasta once the water has reached a rolling boil and cook to al dente. When the bacon is cooked, remove from the pan with a slotted spoon, leaving the renderings. Cook the chopped onion in the renderings for a few minutes and then add the garlic.
Once the onion and garlic have cooked for a few minutes, remove from the pan with a slotted spoon. Discard the leftover renderings. Place the pan back on high heat until it starts to smoke a little. Then pour in the white wine and deglaze the pan. Add one cup of chicken stock. Return bacon, onion, and garlic to the pan and let simmer over medium heat.
Crack four eggs into a large bowl. Chop up most of the parsley and add it to the bowl along with most of the parmesan cheese. Mix well with a fork.
Drain the water from the pasta and add the very hot pasta to the egg mixture. The heat from the pasta will partially cook the eggs. Then add the bacon mixture and toss to combine. Finally, throw a 1/2 stick of butter in. Pepper to taste. Garnish with parsley and parmesan cheese and serve immediately.
The reason I was iffy on this recipe is the uncooked eggs part. That really bothered me - even if the hot pasta is supposed to "cook" them. I don't know, but it freaked me out. So it was hard for me to overcome that and enjoy the meal.
Overall, this recipe did not impress me that much. It was good. But not something I'd rave about.
****UPDATE: I found the recipe. Here ya go:
Spaghetti Carbonara
(source: The Pioneer Woman Cooks)
Ingredients
1 lb spaghetti or other thin pasta
4 eggs
1 lb bacon
1 1/2 cups parmesan cheese
8-12 cloves of garlic, sliced or chopped
1 large onion, chopped
1 cup chicken stock
1 cup white wine
1/2 stick of butter
1 handful of parsley
1-2 tbsp fresh ground black pepper
Preparation
First, slice up the bacon in to pieces about an inch thick. Then toss them into a heated stainless steel pan. Cook until browned and crisp.
While the bacon cooks, put on water to boil for the pasta and add the pasta once the water has reached a rolling boil and cook to al dente. When the bacon is cooked, remove from the pan with a slotted spoon, leaving the renderings. Cook the chopped onion in the renderings for a few minutes and then add the garlic.
Once the onion and garlic have cooked for a few minutes, remove from the pan with a slotted spoon. Discard the leftover renderings. Place the pan back on high heat until it starts to smoke a little. Then pour in the white wine and deglaze the pan. Add one cup of chicken stock. Return bacon, onion, and garlic to the pan and let simmer over medium heat.
Crack four eggs into a large bowl. Chop up most of the parsley and add it to the bowl along with most of the parmesan cheese. Mix well with a fork.
Drain the water from the pasta and add the very hot pasta to the egg mixture. The heat from the pasta will partially cook the eggs. Then add the bacon mixture and toss to combine. Finally, throw a 1/2 stick of butter in. Pepper to taste. Garnish with parsley and parmesan cheese and serve immediately.
The reason I was iffy on this recipe is the uncooked eggs part. That really bothered me - even if the hot pasta is supposed to "cook" them. I don't know, but it freaked me out. So it was hard for me to overcome that and enjoy the meal.
Veal Piccata with Angel Hair Pasta
Oh My Gosh! This recipe is AWESOME! I absolutely love it!!! It is something different from an everyday chicken dish. Although I'm sure you could substitute chicken for veal if you really wanted to. But honestly, you can't even tell that it is veal. And I am not one to try new kinds of meats honestly. So take it from me that you just have to give this one a try!
Veal Piccata with Angel Hair and Parmigiana-Reggiano
Makes 4 servings (the way I made it, it really only makes 2 servings)
Ingredients:
1/2 pound angel hair pasta (I just estimate how much pasta I need)
4 tablespoons EVOO
2 1/2 teaspoons salt
1 3/4 teaspoons freshly ground black pepper
3 tablespoons plus 1 teaspoon chopped parsley leaves (I've made this with dried parsley and fresh. Both are good. If using dry, use less than called for)
2 teaspoons chopped fresh basil leaves (I've only used dried basil but it's still delicious)
2 tablespoons freshly grated Parmigiana-Reggiano
1 cup all purpose flour
8 (2 1/2 to 3 oz) veal medallions, pounded 1/4 inch thick (I have never found veal medallions at Publix. The only veal I've found is for veal scallapini, so it's very thin already. But only 2 pieces come in a package, hence, why my version only makes 2 servings)
3 tablespoons unsalted butter
1/2 cup dry white wine
1/4 cup chicken stock or low sodium chicken broth
2 tablespoons fresh lemon juice
2 tablespoons capers, drained
2 teaspoons minced garlic
Directions:
1. Bring a large pot of salted water to boil. Add pasta and cook until al dente, about 4 minutes. Drain in colander and return to pot.
2. Add 2 tablespoons EVOO, 1/2 teaspoon salt, 1/4 teaspoon pepper, 2 tablespoons parsley, basil, and the cheese to coat. Cover to keep warm.
3. Meanwhile, combine the flour with 1 teaspoon of salt and 1 teaspoon pepper in shallow bowl.
4. Lightly season both sides of veal with 1/8 teaspoon salt and pinch of pepper. One at a time, dredge the veal in the seasoned flour, shaking to remove excess.
5. Heat the remaining 2 tablespoons of oil and melt 1 tablespoon butter in large skillet or saute pan over medium-high heat. Add the veal in batches and cook until golden brown and just cooked through, 1 to 1 1/2 minutes per side. Drain on paper towls and set aside.
6. Add the wine to the juices remaining in pan and bring to a boil, sitrring to deglaze the pan, and cok until the wine is reduced by half, 2 to 3 minutes. Add the chicken stock, lemon juice, capers, and garlic and return to a boil, stirring, until the mixture is thickened, about 4 minutes.
7. Stir in the remaining 2 tablespoons butter and 1 tablespoon parsley. When butter is melted, return veal to the pan and cook until heated through, about 1 minute.
8. To serve, divide pasta among plates and arrange veal on top. Spoon the sauce over the veal and garnish with remaining parsley. (I also garnished with some more cheese!)
Yummy!!! I'm telling you, this is fabulous. Try it for guests sometime. I guarantee they won't be disapointed!
Veal Piccata with Angel Hair and Parmigiana-Reggiano
Makes 4 servings (the way I made it, it really only makes 2 servings)
Ingredients:
1/2 pound angel hair pasta (I just estimate how much pasta I need)
4 tablespoons EVOO
2 1/2 teaspoons salt
1 3/4 teaspoons freshly ground black pepper
3 tablespoons plus 1 teaspoon chopped parsley leaves (I've made this with dried parsley and fresh. Both are good. If using dry, use less than called for)
2 teaspoons chopped fresh basil leaves (I've only used dried basil but it's still delicious)
2 tablespoons freshly grated Parmigiana-Reggiano
1 cup all purpose flour
8 (2 1/2 to 3 oz) veal medallions, pounded 1/4 inch thick (I have never found veal medallions at Publix. The only veal I've found is for veal scallapini, so it's very thin already. But only 2 pieces come in a package, hence, why my version only makes 2 servings)
3 tablespoons unsalted butter
1/2 cup dry white wine
1/4 cup chicken stock or low sodium chicken broth
2 tablespoons fresh lemon juice
2 tablespoons capers, drained
2 teaspoons minced garlic
Directions:
1. Bring a large pot of salted water to boil. Add pasta and cook until al dente, about 4 minutes. Drain in colander and return to pot.
2. Add 2 tablespoons EVOO, 1/2 teaspoon salt, 1/4 teaspoon pepper, 2 tablespoons parsley, basil, and the cheese to coat. Cover to keep warm.
3. Meanwhile, combine the flour with 1 teaspoon of salt and 1 teaspoon pepper in shallow bowl.
4. Lightly season both sides of veal with 1/8 teaspoon salt and pinch of pepper. One at a time, dredge the veal in the seasoned flour, shaking to remove excess.
5. Heat the remaining 2 tablespoons of oil and melt 1 tablespoon butter in large skillet or saute pan over medium-high heat. Add the veal in batches and cook until golden brown and just cooked through, 1 to 1 1/2 minutes per side. Drain on paper towls and set aside.
6. Add the wine to the juices remaining in pan and bring to a boil, sitrring to deglaze the pan, and cok until the wine is reduced by half, 2 to 3 minutes. Add the chicken stock, lemon juice, capers, and garlic and return to a boil, stirring, until the mixture is thickened, about 4 minutes.
7. Stir in the remaining 2 tablespoons butter and 1 tablespoon parsley. When butter is melted, return veal to the pan and cook until heated through, about 1 minute.
8. To serve, divide pasta among plates and arrange veal on top. Spoon the sauce over the veal and garnish with remaining parsley. (I also garnished with some more cheese!)
Yummy!!! I'm telling you, this is fabulous. Try it for guests sometime. I guarantee they won't be disapointed!
Honey Chicken, Vanilla Rice, and Brussel Sprouts
This is one of those recipes that I didn't follow directly (once again). But it still turned out very good. Except for the brussel sprouts. I wasn't a huge fan. Don't know if I'll try those again. In all actuality, I didn't "make" the brussel sprouts; I bought one of those Blue Robin whats-it-called frozen things that you place in the microwave for 5 minutes. They have some very yummy combinations, but I don't think brussel sprouts are my cup of tea.
Honey Chicken
Ingredients:
1/4 cup ginger spice paste (I couldn't find this, so I used my ground ginger spice. Obviously I didn't use a 1/4 cup. I don't remember how much I used, but I think I just sprinkled some in the bowl.)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour
1 1 /2 pounds boneless, skinless chicken breasts
1 tablespoon canola oil (I used olive oil)
1/4 cup honey
Directions:
1. Combine ginger paste, salt, and pepper in medium bowl. Place flour on plate; dip chicken in flour until coated and shake off excess. Dip chicken in ginger mixture, coating both sides. Preheat large saute pan on medium-high 2-3 minutes.
2. Place oil in pan; swirl to coat. Add chicken; cook 3-4 minutes on each side or until golden.
3. Reduce heat to medium; cover and cook 5-7 minutes or until internal temp reaches 165 degrees.
4. Slice chicken and drizzle with honey. Serve.
Vanilla Rice
Ingredients:
1 teaspoon canola oil (used Olive Oil)
1 cup basmati rice
1 3/4 cups water
2 teaspoons sugar
1/2 teaspoon pure vanilla extract
Directions:
1. Preheat medium saucepan on medium-high 2-3 minutes. Place oil in pan; swirl to coat. Add rice and cook 1-2 minutes or until rice is coated and thoroughly heated.
2. Stir in water, sugar, and vanilla. Bring to a boil; cover and cook 1 minute, stirring often.
3. Reduce heat to lowest setting and cook 2 minutes (do not sir or remove cover during cooking). Fluff rice with fork and serve.
Honey Chicken
Ingredients:
1/4 cup ginger spice paste (I couldn't find this, so I used my ground ginger spice. Obviously I didn't use a 1/4 cup. I don't remember how much I used, but I think I just sprinkled some in the bowl.)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour
1 1 /2 pounds boneless, skinless chicken breasts
1 tablespoon canola oil (I used olive oil)
1/4 cup honey
Directions:
1. Combine ginger paste, salt, and pepper in medium bowl. Place flour on plate; dip chicken in flour until coated and shake off excess. Dip chicken in ginger mixture, coating both sides. Preheat large saute pan on medium-high 2-3 minutes.
2. Place oil in pan; swirl to coat. Add chicken; cook 3-4 minutes on each side or until golden.
3. Reduce heat to medium; cover and cook 5-7 minutes or until internal temp reaches 165 degrees.
4. Slice chicken and drizzle with honey. Serve.
Vanilla Rice
Ingredients:
1 teaspoon canola oil (used Olive Oil)
1 cup basmati rice
1 3/4 cups water
2 teaspoons sugar
1/2 teaspoon pure vanilla extract
Directions:
1. Preheat medium saucepan on medium-high 2-3 minutes. Place oil in pan; swirl to coat. Add rice and cook 1-2 minutes or until rice is coated and thoroughly heated.
2. Stir in water, sugar, and vanilla. Bring to a boil; cover and cook 1 minute, stirring often.
3. Reduce heat to lowest setting and cook 2 minutes (do not sir or remove cover during cooking). Fluff rice with fork and serve.
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