Sunday, September 30, 2007
Saturday, September 29, 2007
But the other day I saw this post on Chowhound and thought it was really interesting when I read all of the comments. Made me think of all of the things that I like burnt...marshmallows, toast (is it that I really like it or am just so used to it by now!), bacon.......
Things you like slightly burned or burnt? - General Chowhounding Topics - Chowhound
What do you like slightly burnt or burnt?
Friday, September 28, 2007
Thursday, September 27, 2007
You can search for more cookie recipes and aticles on www.cookierecipeonline.com .
Halloween Pumpkin Cookies
by Diana Rattray
These pumpkin cookies are topped with a browned butter icing and chopped walnuts. Halloween cookies are great for a party or any other Autumn get-together.
3/4 cup butter
1 1/2 cups light brown sugar, firmly packed
1/2 cup canned pumpkin puree
1 teaspoon vanilla
2 cups all-purpose flour
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup chopped pecans or other nuts
Browned Butter Icing, below
In a large mixing bowl, cream butter and brown sugar until light and smooth. Beat in eggs, pumpkin puree, and vanilla. In another bowl, stir together flour, cinnamon, ginger, nutmeg, baking powder, salt, and baking soda. Add to the first mixture and stir until smooth. Stir in chopped pecans or other nuts. Drop cookie dough by spoonfuls onto lightly greased cookie sheets, or use Silpat-type sheets or parchment paper to line baking sheets. Bake pumpkin cookies at 375° for 10 to 15 minutes, or until lightly browned. Cool cookies on racks then spread with browned butter icing (below).
Browned Butter Icing
6 tablespoons butter
2 cups confectioners’ sugar, unsifted
1/2 teaspoon vanilla extract
3 to 4 tablespoons milk, or enough for spreading consistency
chopped pecans or other nuts
Brown butter in a heavy saucepan over medium heat; remove from heat. Blend in confectioners’ sugar and vanilla. Beat in milk to desired spreading consistency. Frost the Halloween cookies and sprinkle with chopped nuts, if desired.
Let me know how you like them. You may get around to making them before me!!!
Wednesday, September 26, 2007
texas chili contest...............good one
If you can read this whole story without laughing then there's no hope for you. I was crying by the end.
Note: Please take time to read this slowly. If you pay attention to the first two judges, the reaction of the third judge is even better. For those of you who have lived in Texas, you know how true this is. They actually have a Chili Cook-off about the time Halloween comes around. It takes up a major portion of a parking lot at the San Antonio Citypark. The notes are from an inexperienced Chili taster named Frank, who was visiting from Springfield, IL.
Frank: "Recently, I was honored to be selected as a judge at a chili cook-off. The original person called in sick at the last moment and I happened to be standing there at the judge's table asking for directions to the Coors Light truck, when the call came in. I was assured by the other two judges (Native Texans) that the chili wouldn't be all that spicy and, besides, they told me I could have free beer during the tasting, so I accepted." Here are the scorecards from the advent: (Frank is Judge #3)
Chili # 1 Eddie's Maniac Monster Chili...
Judge # 1 -- A little too heavy on the tomato. Amusing kick.
Judge # 2 -- Nice, smooth tomato flavor. Very mild.
Judge # 3 -- (Frank) Holy shit, what the hell is this stuff? You could remove dried paint from your driveway. Took me two beers to put the flames out. I hope that's the worst one. These Texans are crazy.
Chili # 2 Austin's Afterburner Chili...
Judge # 1 -- Smoky, with a hint of pork. Slight jalapeno tang
Judge # 2 -- Exciting BBQ flavor, needs more peppers to be taken seriously.
Judge # 3 -- Keep this out of the reach of children. I'm not sure what I'm supposed to taste besides pain. I had to wave off two people who wanted to give me the Heimlich maneuver. They had to rush in more beer when they saw the look on my face.
Chili # 3 Ronny's Famous Burn Down the Barn Chili...
Judge # 1 -- Excellent firehouse chili. Great kick. Needs more beans.
Judge # 2 -- A bean less chili, a bit salty, good use of peppers.
Judge # 3 -- Call the EPA. I've located a uranium spill. My nose feels like I have been snorting Drano. Everyone knows the routine by now. Get me more beer before I ignite. Barmaid pounded me on the back, now my backbone is in the front part of my chest. I'm getting shit-faced from all of the beer...
Chili # 4 Dave's Black Magic.
Judge # 1 -- Black bean chili with almost no spice. Disappointing.
Judge # 2 -- Hint of lime in the black beans. Good side dish for fish or other mild foods, not much of a chili.
Judge # 3 -- I felt something scraping across my tongue, but was unable to taste it. Is it possible to burn out taste buds? Sally, the barmaid, was standing behind me with fresh refills. That 300-LB woman is starting to look HOT...just like this nuclear waste I'm eating! Is chili an aphrodisiac?
Chili # 5 Lisa's Legal Lip Remover...
Judge # 1 -- Meaty, strong chili. Cayenne peppers freshly ground, adding considerable kick. Very impressive.
Judge # 2 -- Chili using shredded beef, could use more tomato. Must admit the cayenne peppers make a strong statement.
Judge # 3 -- My ears are ringing, sweat is pouring off my forehead and I can no longer focus my eyes. I farted and four people behind me needed paramedics. The contestant seemed offended when I told her that her chili had given me brain damage. Sally saved my tongue from bleeding by pouring beer directly on it from the pitcher. I wonder if I'm burning my lips off. It really pisses me off that the other judges asked me to stop screaming. Screw those rednecks.
Chili # 6 Pam's Very Vegetarian Variety...
Judge # 1 -- Thin yet bold vegetarian variety chili. Good balance of spices and peppers.
Judge # 2 -- The best yet. Aggressive use of peppers, onions, and garlic. Superb.
Judge # 3 -- My intestines are now a straight pipe filled with gaseous, sulfuric flames. I shit myself when I farted and I'm worried it will eat through the chair. No one seems inclined to stand behind me except that Sally. Can't feel my lips anymore. I need to wipe my ass with a snow cone.
Chili # 7 Carla's Screaming Sensation Chili.
Judge # 1 -- A mediocre chili with too much reliance on canned peppers.
Judge # 2 -- Ho hum, tastes as if the chef literally threw in a can of chili peppers at the last moment. **I should take note that I am worried about Judge # 3. He appears to be in a bit of distress as he is cursing uncontrollably.
Judge # 3 -- You could put a grenade in my mouth, pull the pin, and I wouldn't feel a thing. I've lost sight in one eye, and the world sounds likeit is made of rushing water My shirt is covered with chili, which slid unnoticed out of my mouth. My pants are full of lava to match my shirt. At least during the autopsy, they'll know what killed me. I've decided to stop breathing it's too painful.
Screw it; I'm not getting any oxygen anyway. If I need air, I'll just suck it in through the 4-inch hole in my stomach.
Chili # 8 Karen's Toenail Curling Chili...
Judge # 1 -- The perfect ending, this is a nice blend chili. Not too bold but spicy enough to declare its existence.
Judge # 2 -- This final entry is a good, balanced chili. Neither mild nor hot. Sorry to see that most of it was lost when Judge #3 farted, passed out, fell over and pulled the chili pot down on top of himself. Not sure if he's going to make it. Poor fella, wonder how he'd have reacted to really hot chili?
Tuesday, September 25, 2007
Urinalysis: The lowdown on asparagus pee - CHOW
Monday, September 24, 2007
Play around with it if you like and let me know how you liked it!
Garlicky Roasted Chicken with Garlic Jus on Garlic Toast Recipe - CHOW
One thing that I think I should cover in a new e-book is equipment. Yo can not underestimate the importance of having good quality equipment that will not fail you! How many times have you tried to bake cookies on a pan that just wasn't as good as it was last year? Either they stick or they burn don't they? The same thing happens when you use equipment that is not up to par for he job you are doing. Now I am not saying that you have to go out and buy the best of everything to be able to cook but some of the basics will help!
MetroKitchen.com is amazing in the selection of goods that they offer. You can get high quality merchandise at very good prices.
Right now they are running a special on All-Clad pots and pans as well as offering free shipping on orders over $49!!! We use All-Clads here at home and they will last a lifetime. They are easy to use, I never burn things because of the even heating, and they are easy to clean.
All-Clad on Sale - Free Gifts & Shipping!
Sunday, September 23, 2007
Well I decided to shelve the chicken recipe that I posted last night and I think I will make it for dinner on Wed. If anyone else goes and tries it before me please let me know how it turned out!
I have been finding my way around Chowhound (http://www.chow.com/) and it has become my new favorite website. If you are a true foodie or just want to be this is the place to be (as well as right here!)
I just read a really good post about cookware. People don't really give too much consideration to their pots and pans but you should! A good set will last you a lifetime.
Check out Metro Kitchen. They are running a special on All-Clad Cookware (this is what we use in our home, hang from a pot hanger for everyone to see and highly recommend) and there is FREE SHIPPING on any orders over $49!!! This can't be beat!
Check it out here Metro Kitchen . This is a limited time offer!
Saturday, September 22, 2007
Garlicky Roasted Chicken with Garlic Jus on Garlic Toast Recipe - CHOW
Check out this article. It is pretty interesting!
Breaking News Latest News Current News - FOXNews.com
Friday, September 21, 2007
Thursday, September 20, 2007
Check out some of the recipes that I have found that I am going to try for the Halloween party at school this year!
Family Fun: Apple Bites Recipe
Family Fun: Bat Chips which will go well with the Carrot Finger Food Dip!
Family Fun: Carrot Finger Food
Family Fun: Crunchy Witches Brew
Contact me with any other fun ideas that you may have for a Halloween Party this year!
Have an amazing day!
Wednesday, September 19, 2007
Roasted Whole Chicken
Preheat oven to 325 degrees
5-6 pound chicken
whole head of garlic
2 Tbsp of butter
1/2 tsp poultry seasoning (Usually I just sprinkle by sight. A nice light dusting is good)
fresh ground pepper
- Rinse out the chicken and remove the bag of giblets (these can be frozen and used at Thanksgiving or some later date). Place the chicken breast side up on a cutting board. (I once cooked a chicken upside down so now I always check by holding the bird up and pretending it's walking. The breast is on the bottom so I know I need to flip the bird over. This was years ago when we first married but I have never lived it down!!!).
- Mince about 5 cloves of gralic and mix it with the butter.
- Take 5 or 6 cloves of garlic (peeled and cleaned but still whole) and place it the cavity.
- Take the half lemon and place it in the cavity as well.
- Take the butter and garlic mixture and pat onto the birds skin. This will add flavor to the juices as well as make the skin nice and brown.
- Sprinkle poultry seasoning and salt and pepper on the outside of the bird.
- Gently place the chicken in your pot and place in oven.
- Cook uncovered for about 1 3/4 - 2 1/2 hrs or an internal temp of 180 - 185 degrees.
You can use the juices from the pan to make gravy which is great over rice!!! This one is a family favorite.
Tuesday, September 18, 2007
FOXNews.com - Load of Croc? Popular Shoes May Pose Danger to Toes on Escalators - Business And Money | Business News | Financial News
FOXNews.com - Load of Croc? Popular Shoes May Pose Danger to Toes on Escalators - Business And Money Business News Financial News
I know this entry has not been very Entertaining but my e-book is giving me fits and I have spent all day trying to fix that so I can get it out to you! Hopefully later on today!
Monday, September 17, 2007
Sunday, September 16, 2007
Yesterday was a nice and lazy wonderful Saturday! We went to the skating rink (funny thing to do in Florida) in the morning and saw some of our friends there and then we had to go shopping. Now, I know I have mentioned before that I own a ton of shoes...well I seem to have come to a point where I don't need any more right now!!! Very weird. I still love shoes so now I have taken to buying them for other people???!!! I ended up buying my sister 2 new pairs of shoes and I felt very satisfied. Hmmmm... maybe I do need to talk to a professional about this?
Anyway when we got home from all of our Saturday errands we were all a little pooped. So I turned on the computer while everyone else went to their own quiet spots in the house. I was checking out all of the things that I check out every day for No Fear Entertaining. After checking all of that I opened up my website building program to make a few small changes and to my absolute horror my info was no longer there???!!! In a panic I called one of my girlfriends (who thank goodness has so much more knowledge than I have) and we were able to get it all back together. I think sometime that technology just burps and if you are in the vapor line you are screwed! But we got it all figured out and all is well.
After all that excitement though I think Tony felt really bad for me and took us all out for dinner! So it really worked out as an advantage to me in the long run!!!!
Hope you have a great Sunday. We have a birthday party to go to this afternoon so even football can't get into my way this week.
I am making the finishing touches on my ebook so I will have it ready late tomorrow. I am so excited. I have never done an ebook before so this is really thrilling. Boy do I love challenge! Check it out late Monday or early Tuesday. If you have signed up for my newsletter you will receive it as soon as it is done but if you haven't you will need to sign up before you will receive it. It is only going to subscribers of my newsletter. You lucky folks!!!
To sign up you can enter your info in the form to your right or you can go to my website at http://www.nofearentertaining.com/ and sign up there.
Saturday, September 15, 2007
Well anyway back on track...today we are going to the skating rink for the girls weekly lesson and then to Costco (our weekly pilgrimage). Then my plan is to come home and finish off this book. It will make things so much clearer for all of us aspiring cooks! I am going to be offering it FREE to everyone that has already signed up and FREE to anyone else who signs up. If you haven't signed up you will not get a copy of it! You can sign up were on my blog...the sign up form on the right hand side or on my website at www.nofearentertaining.com. Choose which ever one you want to sign up on...just sign up now.
Hope you are having a wonderful weekend! I sure am!
Friday, September 14, 2007
Here's how you can duplicate this. This is not just for our vegetarian friends!
****Tony helped me out and wrote out this recipe. He is a true foodie and his recipes always sound complicated when he writes them. This one is not. Do yourself a favor and try it out. If you have any questions about it or anything that you need clarified please email me at firstname.lastname@example.org .
Boursin Cheese Stuffed Portabella Musrooms (serves 2 but can be doubled or tripled)
4 large portabella mushroom (with stems removed)
2 small blocks of flavored boursin cheese (found in your specialty cheese section)
1 shallot (Green onion) minced
2 cloves garlic minced
1/2 cup Port Wine
1/2 cup Red wine (whatever you have)
Do ahead of time:
Red wine and Port reduction
over medium heat flash sear (heat quickly) shallots stirring constantly 1 minute
add garlic and saute additional minute it will toast or brown and that's a good thing
add Port wine watch for flame up (keep your head back) scrape down pan
add Red wine ( I use Cabernet but any decent red will work)
reduce to thickness that will cover the back of a spoon (syrupy)
salt and pepper to taste
You can hold his for days in the refrigerator. Congrats you just made a sauce to die for
Brush all sides with olive oil
Put Boursin in a freezer bag and warm to room temp
season mushrooms with salt and pepper thoroughly
and grill over medium heat bottom side first for 3-4 minutes
flip mushrooms grill 2-3 minutes
cut the corner of Boursin bag and pipe Boursin onto mushroom caps evenly
put the Mushrooms up on the warming rack of the grill and close lid 4 minutes
Remove mushrooms and plate 2 to a plate
Warm your Port Reduction in the Microwave and drizzle over mushrooms.
Serve and wait for the pats on the back
Your vegetarian friends never eat this well at a gathering they will Thank You.
****Tony wrote this recipe and it is not nearly as complicated a it sounds. He is a real foodie and loves what he does (so does everyone else!!!). If you need any further info on this email me at email@example.com . It really is worth the work!!!!!
Thursday, September 13, 2007
Wednesday, September 12, 2007
I have a link to an internet business that makes it's living from selling things that some of us may find kind of strange but others may find perfectly normal. Some of the items you can get are Kangaroo, Antelope, Llama and Guinea Fowl. They have recipes and cooking instructions to go along with the meat that you buy...Tony swears by wild game (no antibiotics, no hormones just pure meat the way it was meant to be enjoyed)! Follow the link to see if maybe there is something that you might like to try or just to satisfy your curiosity!http://www.exoticmeats.com/store/index.php?ref=112&affiliate_banner_id=4
Tuesday, September 11, 2007
Now I know we have all gone to the old Tupperware parties and we all know how me we hate them but the parties now are a bit different. Now they have home goods parties, lingerie parties, cooking parties...you name it it's out there now! Every year I am hostess to a PartyLite party and that is coming up in the month of October. I am such a fan of PartyLite products so for me this is a no brainer. I have 2 dogs and I always feel like my house stinks so I have candles going all of the time! But it is also a fun time for all of us Moms to get together without the children running around! Think about hostessing a small party for a group of your friends...it's a great excuse to get together. I will also take all of the brain work out of hostessing. No fear entertaining.
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Monday, September 10, 2007
It is turning out to be a very blah looking weather day today. Not very normal here in SW FL where the weather is either sunny or stormy with sun following but today even getting up was hard as it was pretty gloomy even at 7 AM! Makes me think comfort food! Dinner tonight is going to be Fried Chicken!
This set of breading pans are indispensable when you are making fried chicken or anything else that need to be breaded. Breading Pans - 3 pc. Set.
Whole chicken cut up (or just pieces of your favorite parts)
1 carton of Buttermilk
Peanut or Canola Oil
5 cups of flour (I use whole wheat)
2 Tbsp garlic powder
1 Tbsp cayenne
2 Tbsp onion salt
1 tsp onion powder
1 Tbsp ground pepper
1 Tbsp garlic salt
In a pan or bowl soak the chicken in enough Buttermilk to cover for about 15 - 20 minutes (or longer if you have more time). Heat a cast iron skillet (Lodge Logic 3-Quart Pre-Seasoned Chicken Fryer) with about 1/2 to 3/4 inch peanut or canola oil. It is hot enough when you drop a small piece of food in and it bobs right to the surface your oil is hot enough to fry. Now if you have thermometer (Taylor Candy-Jelley-Deep Fry Thermometer) you can just place that in the oil and heat until the oil reaches 365 degrees.
- Mix together all of the dry ingredients and take the chicken piece from the buttermilk and place it in the flour to cover. Remove the chicken from the flour and remove any excess flour and place in another bowl or pan and allow to sit until the oil is up to the right temperature.
- Place each piece of chicken in the oil gently turn only when the chicken is a golden brown. Turn and cook the other side. You can test the chicken the old fashioned way (by cutting into it) or you can use a meat thermometer to check and ensure that it has reached 170 degrees. Allow to drain on a rack for several minutes and then serve immediately!
This recipe can be increased by doubling the ingredients to serve larger crowds.
Sunday, September 9, 2007
Enough about that! I am having a Partylite candle party in October. I would never have them but for the fact that the girl who does the party is a ton of fun and of course I love their product. I will be figuring out food and drinks as it gets a bit closer. So stay tuned in!
Saturday, September 8, 2007
Tony has just left to go and show a house and we have no other major plans for the day. I guess the big day is tomorrow when "football season" officially starts.
There is a grocery store that just opened up a few weeks ago and today is their "Grand Opening" so when Tony gets home we may go to that. It is Ada's which is a natural, organic, whole foods grocery store and I am really excited about it because it just shows me that people are really starting to take much better care of themselves if a town like ours can sustain a store like that. I am currently working along with another company right now that sells all natural beef "grass fed - granola finished" to bring you a couple of special offers. Now these offers will only be available to people who have signed up for my newsletter. If I don't have your email address you will not know about these special offers. Here is just an small taste...free shipping! If you need to sign up you can either sign up right here on my blog or your can go to my website at http://www.nofearentertaining.com/ . I promise you this offer is pretty special.
Hope you have a great weekend and are sharing it with people you love and enjoy. I am!!!
Friday, September 7, 2007
The word "panino" [pa'ni:no] is Italian (literally meaning small bread roll), with the plural panini. "Panini" is often used in a singular sense by speakers of languages that borrow the word, including English and French, and hideously pluralised when necessary into "paninis".
"Panini" is also a brand of grill made specifically for grilling these sandwiches.- Wikipedia
So know we know what they are let's go and make some. It is the weekend after all! When time seems to slow down just a little bit and we aren't quite as rushed. Maybe you want to make a delicious lunch before the football game on Sunday...apparently it's an "important" one????? Why not try a panino or some panini.
Classic Italian Panini Sandwich:
Ciabatta or 2 thick sliced crusty Italian Bread
4 slices of thinly sliced Prosciutto or Parma Ham
6-8 slices of thinly sliced hot or sweet Cappicola
1 Tbsp jarred pesto sauce
1 Tbsp mayonnaise
3 slices Provolone (Tony is always saying that the brand has to be something that is Italian)
roasted sweet red peppers (from a jar or from your grocer's deli counter)
- Slice the ciabatta for a sandwich
- Mix together the mayonnaise and the pesto and spread on one side of the sandwich.
- place the Prosciutto or Parma Ham, Cappicola and Provolone on one side.
- Top with enough red peppers (dried on a sheet of paper towel) to your liking.
- Place other slice of bread on top and follow the panini press operating instructions.
- Slice, serve and enjoy!
If you don't have a Panini Press their are several options available. Click on each below to see and and buy!
This one is my favorite as it has that Old World charm. Like the old Italians used to use before the plug in ones!
Have a great weekend and....
Thursday, September 6, 2007
I guess that says it all right there! "Football season" officially starts this weekend. Boy am I not excited...you see this is where my family goes in totally separate directions. Tony goes to the TV and I try and drag my children to the mall to do some shopping. No one ends up real happy. I end up spending too much money and the children sure don't like shopping and Tony gets the bills and a couple of cranky kids.
This year though we might try it a little different. Maybe we should have some football parties where the guys can come and watch the game on the big screen TV ( in surround sound...apparently this is important in football???!!!) and the women and the kids can hang outside by the pool. I think if we serve some dip like maybe some spicy chili and corn chips served in this funky football crock pot?
click to learn more and purchase!
Oh well..."football season" only lasts until about January or so doesn't it???
Get yourself a football shaped crock pot and use it at your own party or a party you get invited to! It's sure to be a hit!
Wednesday, September 5, 2007
Any one who spends anytime at all with us know that we are big cheerleaders for the Pharmaceutical Grade Fish Oil (Omega-3 Fatty Acids) trend. We are not taking about the fish oil that your Mom used to make you take when you were a kid and the rest of the day you you had fish burps!
It is being marketed as the big miracle cure for just about everything. Now I am pretty skeptical about things that are supposed to fix everything so I don't usually jump on the bandwagon for all of these things but I have to tell you we have been taking it for about a year now and really have never felt better. My skin feel better, my hair looks better, my blood pressure is borderline low (this was from borderline high) and I have lost weight! This is just how it has visibly helping me. The benefits of the Omega-3's are well documented and extensive: protection against heart disease and stroke, lowered bad cholesterol (Tony's was 375 now it is normal), lowered triglycerides, increased level of good cholesterol, reduced risk for diabetes, improved joint and bone health, relief from depressive disorders and ADHD, support in treatment of eating disorders, improved skin, improved recovery from burns,a lowered risk for some cancers. Omega-3s are also beneficial for treating asthma, macular degeneration, menstrual pain and any conditions linked with inflammation.
We take Omega-3 pharmaceutical grade Fish Oil daily as do the children (and the dogs but that is another story altogether). My youngest daughter has been able to greatly improved her ability to concentrate which is attributed directly to the Omega -3 Fish Oil!
I know that I have emphasized the fact that it is pharmaceutical grade Omega-3 fish oil but that is a very important factor in this mix. If you walk into your local health food store and buy fish oil you are doing yourself a huge disservice. The pharmaceutical grade removes all of the toxic heavy metals that we would naturally get from eating the fish (mercury, lead etc). Therefore you are left with a purer, healthier product. You also don't get the fish burps all day long (nice by product of the purifying).
To learn more about how this can improve your health and that of your family click here. We buy our vitamins from Dr. Vince. Check out his link at Better Health, Better Energy, Better Life.
To your good health!!!
Tuesday, September 4, 2007
To add a comment to this blog all you need to do is click on the bottom part of this entry and it will say a number and then comment. You can add a comment without using your name or signing up but I would love to know who you are!
Monday, September 3, 2007
Sunday, September 2, 2007
This is the one that we use -
Cuisinart DLC-10S Pro Classic 7 Cup Food Processor
but this one would be just as well
Cuisinart DFP-3 Handy Prep 3-Cup Food Processor