Monday, December 27, 2010

Daring Christmas Duck

Ahh Christmas. 
Every year for Christmas my sister and I have made dinner. For the last 2 years, I have failed at making prime rib... well, that's not true. Last year I mad prime rib with a Cabernet rosemary Au jus, and it was delicious, BUT the year before that... well... was embarrassing.

So this year I wanted to do a duck! I found a really incredible Fig and Cranberry glazed duck recipe, so I used that as a jumping point (omitting the figs as per family's request).

And without futher ado, I give you....... DUCK WITH A CRANBERRY RELISH!!! (I need a better title)

What you'll need:
1 5 lb. Duck
1/2 a lb fresh or frozen cranberries
2/3 cup apple cider
4 tsp. ground cloves
1 cinnamon stick
2 oranges, halved

First, the relish:
Combine 2 tsp. cloves, cranberries, cinnamon stick, the juice of one orange,  and apple juice into a bowl. Mix and let sit.

The Duck:
Rinse the duck and prick skin with a fork. Cover the body in the cloves, salt, and pepper. Stuff the duck with the two halves of the remaining orange. Bake in a 400 degree oven for 20 minutes.

While the duck is roasting, place cranberry mixture in a pot and simmer till the cranberries burst.

After 20 minutes, turn the oven heat down to 350 degrees. Baste the duck in the fat from the bottom of the pan, and roast for another hour and 10 minutes, occasionally basting the duck as it roasts.

When the duck is done roasting, the juices will run clear. Once it is done, remove it and poor the cranberry relish over the duck.

Cove with foil and let duck rest for 10-15 minutes. The Transfer to platter and serve!

And there you have it!
Personally I loved this Duck, but I am a huge duck fan.

The relish could really serve as it's own dish... I accidentally made my own cranberry sauce :)

So, all said and done.... this is superblogworthy! Yummmmmmmy noises all around.

Thursday, December 9, 2010

Green Eggs and Ham

I found this, and I think it's the most adorable thing in the world.
Superlotsofun, and something that you can do with your kids!

What you'll need:
1 Dozen Eggs
Seasoning salt
2 tbs. Mayonnaise
1 Package Bacon
Green food coloring

1st bring a large pot of water to boil.
Add eggs and boil for 15 minutes.
While eggs are on, fry up the bacon to your liking (personally, I prefer chewy bacon over crispy, but that's just me).
When eggs are done, remove from heat and run cold water over them.
Don't forget to dab the fat off the bacon!

Slice bacon into 2 inch slices.

When eggs are cooled, peel them and cut them in half, lengthwise. With a spoon, remove the yolk, and place in a separate bowl.
In bowl, combine seasoning salt, mayo, mustard, 2 or 3 drops of food coloring, and yolk, and mix til smooth.

When fully mixed, with a spoon, place the mixture back into the eggs, and top with a bacon slice.

There you have it!
Your very own Green Eggs and Ham!

Ridiculous Roasted Garlic Infused Butter

This is a super simple recipe that I made up one day. I wanted to eat something that was ridiculously delicious, and this hit the spot!

What you'll need:

A whole head of garlic
Tin foil
1 stick of butter, room temp
Wax paper

Slice off the top of the head of garlic, wrap in foil (leaving a whole in the top, to vent the heat), and roast the garlic for about 45 minutes on 350.

Remove garlic and let cool. Once cooled, mix in a small bowl with the butter.

Spoon onto wax paper, and roll into a cylinder-type shape. Refrigerate for at least an hour, and when chilled, you'll have amazing roasted garlic infused butter!

You can put this on anything, but it's REALLY good on croissants. (As included in the first pic).

Enjoy, and let me know if you try this recipe, I'd like to know what you think, since this is mine.

Oh, and forgive the picture quality, these were taken on my phone :)

Friday, October 15, 2010

Awesome Lori's Awesome Chicken Parm

Ok, my camera is still missing, so I begin this blog with a big thank you for the pic to:

AND today's recipe isn't mine. I can't take credit, but I can say that I've made it before, so I can totally blog this. I will write this recipe as an homage to Lori Homes who has so generously opened her home to me.

And now... Chicken Parmesan!

What you'll need:
1.5  lb Chicken Cutlets
Italian Seasoned Breadcrumbs
2 Eggs
Fresh Mozzarella
Grated Parmesan
1 Jar Marinara
Olive Oil

First coat a pan in olive oil and preheat over medium.
Beat eggs and pour into a shallow bowl.
Coat chicken in egg and then breadcrumbs, making sure the chicken is coated thoroughly.
Fry chicken in oil and place cooked cutlets into a casserole dish.
When all cutlets are done, cover them in the marinara and chopped garlic and place slices of mozzarella on top of each cutlet.
Sprinkle the fresh parm over the whole thing and cover with foil.
Bake at 350F for 20 mins, until the cheese is bubbly.

Serve with cooked pasta and a green salad.

This is amazing, and once you make it, you won't stop.
N.O.M. :)

Sunday, October 3, 2010

After All That... Ambrosia

I just spent the last month moving.


Tonight, I was going to make Pumpkin Bread to kick off the fall season, and realized the worst thing a photographer/ food blogger could realize...

I lost my camera.

I want to cry.

Here is a recipe for Ambrosia, just to assure you all that I have not abandoned my blog.

What you'll need:

1 can Fruit Cocktail
2 cans Mandarin Oranges
1 tub of Cool Whip
3/4 cup Coconut Flakes

Mix all together and eat in mourning of my missing camera.

Monday, September 13, 2010

So, I'm moving...

I am currently in the process of moving, so I've been eating A LOT of pre-made junk, hence the lack of updating.

BUT you should follow my other blog at:

Please.... I like followers, and feedback is awesome!

Peas and Carrots y'all.

Monday, August 2, 2010

NOM-alisious Strawberry Shortcake

Ok, this stuff is so good, I forgot to take a picture of the final product. It's amazing!
What you'll need:
1/2 cup of sugar
1 lb strawberries
whipping cream
1 tsp Vanilla
Angel Food Cake

Slice strawberries into medium/small slices.

Place in bowl, and dust with 1/4 cups of sugar.

Mix, and refrigerate for a couple hours.

While the mixture is marinating, start on the whipped cream!

Pour half a pint of whipped cream in a small bowl.

Add 1/4 cup sugar.

Add vanilla.

Now whip!!
I whip with a whisk, but you can use an electric mixer if you'd rather.

Beat until the whipped cream comes to a nice standing peak.

Slice the Angel Food Cake and layer on the strawberry mixture and top with whipped cream!

This stuff is addictive, and you'll be surprised by how the fresh whipped cream makes a difference!

Tuesday, July 20, 2010

Pretty Pork Chops Smothered in Onion and Mushroom Marmalade with fried Potatoes

It's been a while since I've updated, mostly because I have been BROKE!
Now, I have some monies, and had a late night hankerin' for some pork chops.

There are a lot of people that don't like pork... however, I think they are mistaken. I think they simply haven't had it prepared right... so here is a nice recipe that will turn any pork skeptic into a believer.

What you'll need:
3-4 Pork Chops, Bone-In
1 Medium Onion
6 Crimini Mushrooms
Olive Oil
Seasoning Salt
3 Cloves of Garlic
4 Yukon Gold Potatoes

Slice onion  and chop garlic and place in a pan coated in olive oil over medium heat. 

Clean and slice mushrooms and add to the sauté. Cook until the onions become transparent and add the pork chops over the top of the sauté.

Cover pan, and simmer. While the pork chops are cooking, slice potatoes in 1/4 and saute in olive oil and salt over medium-high heat. When browned, turn heat to medium and cover to steam.

While potatoes are cooking through, flip pork and stir onions. At this point, the onions should start caramelizing and the pork should have a nice, golden crust forming. If not, then turn the heat up just a smidgeon... be careful to not turn it up too much, as to not dry out the pork.

When the pork is done, the potatoes should be tender. Serve pork with onion marmalade on top, and with a side. Since it's summer, I decided to go with corn in the cob with butter and salt.


This is sooooo good, and since it's mostly cooked with the lid on, it's pretty much steamed. 

So good. Try it, my friends. Whether you think you like pork or not!

Wednesday, July 7, 2010

Onion Meatloaf with Sautéed Lemon Spinach

I haven't made Meatloaf in years. I really just stayed with my own recipe for Salisbury Steaks... which are also awesome.
ANYWAY, I was in my kitchen and trying to figure out what  I wanted to eat and saw my loaf pan....

So, here is my super yummy meatloaf recipe.
What you'll need:
1 lb. of lean Ground Beef
1 medium Onion
3 cloves of Garlic
Seasoning Salt
1/2 cup Breadcrumbs 
1 Egg

First, coarsely chop onion, and dice garlic.


Add onion and garlic to a mixing bowl along with the ground beef, seasoning salt, breadcrumbs, and egg.

To mix, get in there with your clean hands!

Place mixture in a loaf pan and cover with foil. Bake at 350 degrees for 50 minutes.

This spinach recipe is one of my favorite sides. It's full of flavor and very quick to make.

What you'll need:
1 bag of fresh Spinach
1 Lemon
2 Cloves of Garlic
Olive Oil


Coat the bottom of a sauté pan with a nice layer of olive oil. Place as much spinach as you can in the pan and let it cook down... the stove should be on medium heat, it cooks down fast!

When all the spinach is in the pan, squeeze the juice of the lemon over the top. A trick to get the most juice out of the fruit, just press and roll it on your counter top. Continue to sauté spinach until it is all cooked through.

Plate them together and you have a wonderful, and pretty healthy meal. If you're dying for a starch, French baguette is a perfect addition :)

Monday, June 28, 2010

Shortcut Chicken Masala with Naan

I learned this from the mother of a friend. I immediately fell in love with it, and so will you. I wasn't even a curry fan before this dish... my mom loves it too, and she isn't a fan of much ethnic cuisine.

What you'll need:
1 jar Trader Joe's Masala Simmer Sauce
1/2 a Can of Light Coconut Milk
1-2 tbs of Curry Powder (depending on the heat level you're going for)
1 bag Frozen Roll Dough Balls (I use Rhode's brand)
Olive Oil
2 Boned Chicken Breasts
1 Cup Basmati Rice

Heat olive oil in pan over medium heat. Cut chicken breasts into 1x1 cubes, and add to the heated olive oil. While chicken is cooking, put rice on (remember 1 cup rice to 1 and 1/4 cup water)

Dust chicken in pan with curry powder, and cook until chicken is cooked thoroughly.

When chicken is cooked, add the masala sauce.

When sauce is warm, add the coconut milk, and stir. Let simmer between low and medium-low while you make naan.

Place frozen dough balls on a large plate and drizzle with olive oil. Cover with plastic wrap and mircowave for 30 seconds.

Remove from microwave and take off plastic wrap. Turn balls over, coating each thoroughly with olive oil. Place plastic wrap back on, and microwave for another 30 seconds. Remove from microwave and let cool. When cooled, stretch balls into 3-4' circles, with out breaking the dough (like little pizza's).

Place the flat bread on a cookie sheet and put in the oven on broil. Be careful, anything on broil cooks through very quickly! 

While the naan is cooking, check to see if the Masala is at desired consistency (it has a tendency to be pretty thin from time to time). If the sauce needs thickening, do so with cornstarch. 

When sauce has reached desired consistency, let cool. Serve over rice with Naan on the side!

This meal is very easy and yummy, as usual! It's a perfect introduction to Indian Cuisine, and a nice change from cheeseburgers and hotdogs!