Filed under: Uncategorized
by Amy to list 7 things you may or may not know about me. So here goes…
1. I love Post-It notes. I mean… LOVE them. I make lists on them, and write down random things on them. I finally bought a post-it holder that came with a cube, so I wouldn’t run out anytime soon.
2. I really want to visit France, Spain, Germany/Austria, and Italy because of the music backgrounds in those countries.
3. I love teaching piano. I have a studio of 17 students, and I’m not sure that I want to teach in a school right now.
4. My china hutch needs to be stripped and restained very badly. It does not match any of our other furniture whatsoever.
5. I make weekly menus for dinner every week. I usually try to do this on Wednesday, but it didn’t work out last night because of Harry Potter 🙂
6. I need to take all my personal things off of my desktop computer so that I can donate it. I would really love the extra desk space!
7. I need to start eating more fruit.
Filed under: Dessert
from Everyday Italian with Giada De Laurentiis
3 cups mix of hulled and quartered strawberries, blueberries, raspberries, and/or blackberries (I used a defrosted frozen bag of mixed berries in order to save money)
4 egg yolks
1/3 cup sugar
1/4 cup fresh grapefruit juice (I used bottled and it turned out just fine)
Pinch kosher salt
Grated grapefruit zest (Left it out, since I used bottled juice)
In a large bowl, toss together the berries. Spoon the berries into serving dishes and set aside.
Meanwhile, combine the egg yolks, sugar, grapefruit juice, and salt in a large metal or glass bowl. Whisk vigorously until combined and the color is a pale yellow. Set the bowl over a saucepan of simmering water. Using a whisk or an electric hand mixer, vigorously whisk the egg mixture until it has tripled in volume and is very thick and creamy, about 4 to 5 minutes.
Spoon the warm zabaglione over the berries. Top with a light sprinkle of grapefruit zest. Serve immediately.
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Zabaglione – A dessert or sauce consisting of egg yolks, sugar, and wine or liqueur beaten until thick and served hot or cold. -from Answers.com
This was superb. One of the best desserts I’ve had in a long time, and that means it’s beating out any form of chocolate.
Filed under: Dinner
4 cups chicken broth, divided (I used one can of regular and one can of reduced sodium broth)
1/8 teaspoon ground ginger
2 tablespoons chopped fresh chives (I used scallions, which are a comparable substitute)
1/4 teaspoon salt
1 1/2 tablespoons cornstarch
3 eggs
Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger, and chives into the broth. Bring mixture to a rolling boil. In a cup or small bowl, stir the remaining broth and cornstarch together; stir slowly into saucepan until broth is the desired consistency.
In a small bowl, whisk eggs with a fork. Drizzle egg a bit at a time from the fork into boiling broth mixture. Egg should cook immediately!
Serves 4.
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Not only is this recipe super easy, it’s also super fun. I made it for the first time on Monday night and was amazed how fun “drizzling” the egg into the broth could be! Phil loved it…We guzzled it down, and I’m sure I’ll be making it again sometime in the near future!
Filed under: Sides
submitted by Virginia Hanker on Allrecipes.com
1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, lightly beaten
1 cup sour cream
1/3 cup milk
1/4 cup butter, melted
In a large bowl, combine all dry ingredients. In another bowl, combine the egg, sour cream, milk, and butter. Stir sour cream mixture into dry ingredients.
Pour into a greased 8×8 dish. Bake at 400 degrees for 20-25 minutes or until toothpick inserted near the center comes out clean. Serve warm.
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A couple of Phil’s college friends came over tonight en route to Texas (from Pennsylvania). I also made a slow-cooker chili with ground bison meat, but that recipe comes out of my head and is different every time I make it. I finished off with brownies-from-a-box. I got the extra fudgy kind, and they were simply delish!
Oh… Before I forget: I did not alter this recipe in any shape or form (although I did use fat-free sour cream, but just because I happened to have it on hand). It was super moist and was the perfect side for the chili!
from Rachael Ray: 30 Minute Meals
4 pieces (2 full breasts) boneless, skinless chicken
1 lime
1 small onion, quartered
1 bay leaf
2 stems fresh oregano (I used half a palmful of dried)
1 can (14 ounces) no-fat chicken broth
1 cup water
Coarse salt, to taste
2 tablespoons tomato paste (I like the stuff that comes in a tube)
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
Rub chicken breasts with the juice of 1 lime to tenderize (I forgot to do this part, so I added the lime juice into the mixture at the end. It tasted VERY good!). Place chicken in a pan with next 5 ingredients. Bring to a boil, reduce heat to medium, and poach for 15 minutes. Drain and transfer chicken to a bowl. Discard oregano stems, bay leaf, and onion. Shred up chicken with 2 forks. Add tomato paste, seasonings, and bit of salt. Work the paste through the chicken evenly.
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I used this filling for soft tacos on Monday night. We put the mixture in flour tortillas, and topped it with non-fat sour cream, shredded lettuce, diced tomato, and shredded cheese. I made guacamole (the cheater’s way: two avocados and a guacamole spice packet) for the chips. It was a yummy and easy NYE recipe 🙂
The Yummy Side of Life... 