Tuesday, June 21, 2011
towards the end of may, i was secretly d r e a d i n g summer break. and not because triston was going to be home for the summer, but that i was going to have four home for the summer and sometimes they can become this entity of chaos if i don't have all my time organized. which, i seldom do. and i don't care what anyone says about the fourth baby just fitting right in....it is hard.
but we've been keeping busy with some fun ideas and summer has turned out to be really fun so far. my kids like to help in the kitchen, so some of our fun ideas have to do with food. (which is the best kind of fun idea, right?)
we made these sandwiches for lunch last week. i call it the 'greastest pb & j you'll ever eat', and that is exactly what it would be listed as if i ever owned my own place. i toasted the bread with *real* butter in the skillet and then slathered peanut butter on one side, strawberry preserves on the other and topped it with thinly sliced strawberries. once the sandwich was put together, i sprinkled powdered sugar on top.
holey moley, it was good. the boys loved it and gave me praises like 'i'm the best mom' and so on.
today, we're doing it again. except i'm calling it a pb & b. peanut butter and banana (with honey). it will be a nice treat from helping me in the garden.
(they don't know that part yet, though)
Tuesday, May 10, 2011
Does anyone else's husband leave the dishes on the table after the wife cleaned up the kitchen and left the dishwasher open ready to take his plate?
And then, sit down and eat breakfast next to it the next morning after the wife refused to take care of it and still not pick it up?
I suppose I could blame it on his deep thought and bad mood he was in that night, because I'm not really even sure if he ever realized, so I guess I can't be that mad at him. And I ended up picking it up because it drove me bananas.
So he wins.
But the real reason for this post is to brag about my awesome Stromboli-making skills.
I waited tables at a restaurant in high school that was home to the best pizza on the planet. And I think about that, a lot. One day last week I had a hankering for Stromboli, so I just kind of threw this together. It wasn't Bobe's worthy, but it was still really good.
Here's how I made it.
I took one loaf of french bread, sliced it down the middle, and brushed the two sides with a little melted butter and minced garlic. A word about using garlic in your food...jarred minced garlic is convenient and quick, but it sucks. If you can, always use fresh. It makes your food taste so. much. better. Try it. You can use a knife to mince it (and have smelly hands) or pick up a garlic press for under $15 at a kitchen store.
After brushing on the butter, I put the two halves in the oven under the broiler for just a couple of minutes to toast the bread a little. Then top both sides with pizza sauce, a little mozzarella cheese, and whatever toppings you like on your pizza. We used Italian sausage, pepperoni, fresh mushrooms, black olives, onion and lots of mozzarella. I started to fill both sides, but quickly saw that it was going to fall apart on me, so I filled up one side of the bread and topped it with the other. Stuck it in the oven on 350 for about 10-12 minutes (just until the cheese was melted good around all the toppings and the bread was crusty).
Serve with a salad and you've got dinner.
If you aren't feeding 3 man-children and a hungry husband (plus a cute little nephew!) cut the bread in half (width-ways), wrap the other half with plastic wrap and stuff in a freezer bag and use it for next time.
Now, if you were in the mood for a picture of a C.U.T.E. baby.....
Here ya go.
Tuesday, August 24, 2010
Has anyone seen the September cover of Bon Appetit? Oh. My. Gosh. I couldn't find a picture of the actual cover, but I think it is just a close up of the one above, which is a featured recipe in this month's magazine.
Any Bon Appetit lovers out there? I received a subscription a couple of years ago and just recently got suckered into another year. (They were giving a free cookbook with it). Right now, you can purchase a year for only $1 per issue. ONE DOLLAR PER ISSUE, folks.
I will admit that some of the recipes are over my head. They frequently feature ingredients that I can't even pronounce and preparation techniques that I wouldn't even know where to start.
But....once you get past that part, the recipes are pretty easy to follow. The photos are so tantalizing that your mouth will actually water and the inspiration the flows from the pages is not something you can just find anywhere.
So there is my justification for buying another subscription to a magazine I have only gotten a recipe out of once. But, it's worth it, I promise. And cookbooks are my thing.
Now on to that hamburger. I have been craving red meat something fierce. I usually don't eat much meat (yet I am not opposed to it), especially in the summertime, but lately I can't get enough. So hamburgers are on my to-do list for this week. And it's a happy time when hamburgers are on the menu.
I don't know if this is a plug for the magazine or the hamburger. My advice is to go for both. Your belly will thank you for the burger and your eyes will thank you for the magazine.
Thursday, August 5, 2010
Bacon. Lettuce. Tomato. It's a seemingly easy enough summer-time sandwich to make. Toast the bread, slather with mayo, and top with bacon, lettuce, and tomato. Right?
Wrong! There are several must-haves for this sandwich to be in a perfected state.
Wheat or white bread.
Garden fresh tomatoes...no compromise here.
Big leafy Romaine Lettuce.
Salt and Pepper.
...and Hershey's Chocolate Syrup.
Start with your bacon. If you fry it on a griddle, you not only get evenly cooked bacon, you get straight bacon. No curled up gnarly looking pieces, and this is a good thing because you want it to lay flat across your bread. When the bacon is almost done, toast the bread. Slather real mayonnaise (and don't be stingy) on the bread as soon as it comes out of the toaster and generously sprinkle salt and pepper directly into the mayo. Top with romaine.
I choose romaine for several reasons. 1) It is healthier than its iceberg counterpart by having nearly double the amount of every vitamin and mineral they share, 2) It stays crispier in your fridge longer, and 3) It looks prettier.
After the romaine is placed, top with garden tomatoes and then your other piece of bread. We don't even eat BLT's unless we have fresh garden tomatoes. If you don't have your own garden, there are farmer's markets everywhere this time of year. Buy some tomatoes there if you have to, just don't buy them at the grocery store. Trust me on this one.
As for the chocolate syrup, we do not eat BLT's in our house without chocolate milk. I swear, it makes the whole sandwich even better. Is that weird? I just had the thought that that might be weird. But, seriously....it's awesome.
To make your BLT a dinner, add a fresh vegetable and fresh fruit for dessert. We usually do sweet corn-on-the-cob, cucumber slices, and fresh cantaloupe. Seriously, this is what I look forward to all year.
And that is how you do it!
Now go do it!
Sunday, April 25, 2010
*Adapted from Everyday Food
5 cans good quality tuna (I use Starkist Low Sodium)
mayo to mix
chopped purple onion
squeeze of lemon
salt and pepper
crusty bread, sliced into 8 medium-thick slices
provolone cheese slices
Mix together the first six ingredients, using just enough mayo and lemon juice to make everything stick together. Scoop enough tuna salad to cover each slice of bread. Top with 2 tomato slices, followed by a slice of provolone cheese.
Arrange on a baking sheet and pop into the oven, set of BROIL, for about 10 minutes.
Tuesday, February 24, 2009
I LOVE PORK! Seriously, this is my all time favorite meal of all time. (I certainly can tell I'm getting tired, can you?!) This is soooooo easy and sooooo good. Plan to make it today. That is, if you are a pork lover like me.Pork Loin
Salt & Pepper
Sweet Baby Ray's BBQ Sauce
Purple Onion, if you like it
Pull out a roasting pan or a crock pot. Set the pork loin in it and add just a little water in the bottom. Salt and pepper it. Put it in the oven on 350 or crank that crock pot on high. Cook until it is falling apart. Shred it and put it back in the pan/crock pot. Add the BBQ sauce and stir well mixing it together. Plop some on a bun and add the onion. OH. MY. GOODNESS. I just had this for dinner tonight. I have leftovers in the fridge....hooray for me.
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