Sunday, January 10, 2016
Rose's Lime Juice (originally lime juice but I always have Rose's around for making my own sweet and sour)
Pour an ounce of vodka over ice, add a couple tablespoons of lime juice, and fill with ginger beer. Garnish with the garnish.
It is really good.
PS When drinking any alcohol, don't buy the cheap crap. Smirnoff's is NOT good vodka. I am not a big fan of Russian Standard as I think it has a chemical aftertaste. I find Stolichnaya to be nice and smooth, Wybrova is incredible but there are only two places in the United States where you can get it.
Sunday, November 15, 2015
Extra virgin olive oil
Turn heat down to 375 and roast for 90 minutes until 160 degrees internal temp.
Sunday, November 8, 2015
1 lb zucchini
2 eggs, lightly beaten
12 Oz cheese, I mix feta, cottage, and freshly grated parmesan
Pepper and nutmeg
Boil sliced zucchini in salted water until slightly tender.
Layer in shallow dish and top with egg and cheese mixture
Bake 350 degrees for 30 minutes or so (until cheese starts to brown)
Monday, January 5, 2015
Slow roasted buffalo chicken
Blue cheese dressing
Cut the potato in half and scoop out the insides
Fill with chicken
Splash with Frank's Red Hot Sauce (because the chicken tastes like chicken
Top with cheddar cheese
Bake for 10 minutes at 350 degrees
Top with blue cheese dressing
Sunday, January 4, 2015
4 stalks celery, cut into two inch lengths
2 onions coarsely chopped
3 tablespoons chopped garlic
1 whole roaster chicken, about 5 pounds
1 quart chicken stock
1 cup Frank's Red Hot sauce
1 cup water just to bring the level up
I wanted to do a low cook for 6 hours, but my slow cooker only has Low settings for 8 and 10 hours. Not only that, but 6 hours takes me past 9:30 (bedtime at 9:00 so I can get up at 5 to teach school). The only other option would involve leaving it on the warmer overnight, so I'm going with the suggested alternative of 4 hours on High.
Update: It tastes like...
... chicken. So I made Buffalo Chicken Potato Skins
Sunday, December 14, 2014
Makes 4 or 5 strudels, each of which serves a couple people.
- 20 sheets phylo pastry
- 1/4 cup melted butter
- one purple onion, sliced and sauteed
- one jar roasted red pepper, sliced
- 2 cup mixture of Edam and Havarti shredded cheese
- 1 cup fine bread crumbs
- 1 pound sliced turkey breast (I used smoked)
- salt and pepper
- Lay out one sheet on a dry surface and brush with butter. Layer five sheets of phylo with butter.
- Make a strip of sauteed onions about 3 inches wide, leaving about an inch and a half free at each end.
- Cover with a layer each of red pepper, cheese, bread crumbs, and turkey.
- Season with salt and pepper.
- Fold the ends over the filling strip and brush with butter.
- Fold one side over the filling and end strips and brush with butter.
- Roll the whole strudel away from you over the last strip of pastry.
(Sometimes the phylo will tear when you move it. I brush with a bit of butter and cover it with a spare sheet of phylo)
Monday, December 8, 2014
Pre-bake one pie crust. 450 degrees for 8 minutes works nicely, poke with a fork half way through to get rid of bubbles, or use pie weights.
Pillsbury crusts are good if you don't have time to make one but I don't recommend the frozen or generic. Best if you can make your own but it is time consuming.
8 slices bacon, crispy and cut up
1 bunch green (spring) onions cut up and sauteed
8 ounces Swiss cheese: I use a blend of Gruyere and Emmental
Six eggs, whisked
1 cup whipping cream
1 tsp salt
1 tsp white pepper
1 tsp cayenne
Add bacon, onions, and half the cheese to the baked crust. Pour in egg/cream mixture and top with rest of cheese. Grate some nutmeg over the top and bake at 350 degrees for 35 minutes. Remove and let rest for about ten minutes.