Friday, September 30, 2011

green chili round up..

i have so many green chilies and so little time.. for this friday i thought i would share with you recipes i found on the web using green chilies that you might want to try.. if you do drop me a note and let me know how they turn out.. click on the name of the recipe and it will take you to these awesome recipe blogs..

( i totally love her site and i can't wait to try her recipes i ran across her sight last night)


(doesn't that look delicious..)











(are you kidding me.. can't wait to make this..)

and last but not least my pork chili verde i made months ago with the last bag of chilies i had..
pork chili verde with refried beans from my kaotic kitchen

sour cream green chili chicken enchilada casserole


ok i've been using my green chili's and today i have a post for you.. this was sooo good.. super creamy and yummy.. this year the green chili's are a tad spicier than before while pete and i loved this dish, shell "liked" it, she thought it was a little too spicy!! and this dish was sorda somewhat created out of a rush to make a dip for bunco last friday night.. i had plenty of cream cheese left from the tea party sandwiches....i had green chili's of course because umm i have 32 lbs of them ha.. and i had sour cream.. so i got home at 4:45 and bunco was at 7 but we were meeting friends at bww at 5:15, as you can see i like to give my self plenty of time.. NOT ha .. i quickly threw together the dip dropped it off at bunco on our way to dinner and was back at bunco with plenty of time to spare, *yeah right i think i had like 3 minutes ha* good thing is everyone loved the dip.. basically what I did was take my softened cream cheese, 1 tub, 2-3 roasted green chilies and 1 small container of sour cream.. blended it all up in my blender and served it with crackers.. ohhh yumm.. so while driving to dinner i kept thinking that dip was so good i could add chicken and make enchiladas with it.. and well as they say the rest is history!! :)


prep time: 20  minutes
cook time:  1 hour 15 mins.
servings:     6

ingredients:

flour tortillas *amount is dependant on the size of your casserole dish* I believe I used 6 large ones
2 lbs chicken, cooked and diced (i used the bag of chicken thigh strips from wal mart)
1 small tub of cream cheese, softened (i used low fat)
4-6 roasted green chilies (if using canned i would say one can is enough)
1 small container of sour cream, ( i used low fat)
1 bag of shredded mexican cheese
milk (i used 2 %) if needed
pam (not your friend pam but the spray)
sour cream for garnish
cilantro for garnish

take your chicken and rinse it off, i put mine in a large pot of boiling salted water for about 20 minutes to par boil, let it cool and diced it.. you can always use left over chicken or even store bought rotisserie chicken.. entirely up to your schedule.. now in your blender add the green chilies and sour cream.. blend until well incorporated.. then take a medium to large sauce pan over medium heat add cream cheese then your sour cream mixture and combine.. turn to low and stir until well mixed, about 10 minutes.. if too thick add a dash of milk until creamy.. add your diced up chicken and mix well.. heat your oven to 350 degrees (f)... spray pam in your casserole dish.. put a layer of flour tortillas down  then add chicken mixture then cheese.. and continue to layer until done.. cover with foil and bake for 45 minutes.. remove foil and bake another 10-15 minutes until bubbly.. remove and let sit for about 10 minutes or so (if you cut into now it becomes a big ooey gooey mess.. but you might like that ha..) cut into squares and garnish with a dollop of sour cream and cilantro..


Wednesday, September 28, 2011

take my word for it wednesday..

take my word it she is precious.. we welcomed into our family a baby girl... my brother and his wife on monday, september 26, 2011 at 8:24 a.m. a 7 lb. 8 oz. had a bundle of cuteness.. she is adorable.. makes me miss the days when my kids were babies.. my babies are now 21 and 16.. so i will have to be content holding and cuddling with Amelia Paige and Oliver Quincy until they no longer will let me either!! happy wednesday everyone..

Amelia Paige Brown
September 26, 2011 @ 8:24 a.m.
7 lbs 8 oz


Friday, September 23, 2011

special tea party-wedding shower..


what a beautiful day last saturday was.. a perfect day for a tea party..



my niece jeseca aka keka is getting married.. so my sis in laws pati and barb threw her a vintage tea party... everyone had to wear vintage attire including gloves and a hat.. it was alot of fun!!




 i made sandwiches for the event.. and here is a sampling of what i made.. :) i am so enjoying my back yard right now before everything dies..

at the bottom are a few pictures from the shower and the beautiful bride to be..


smoked salmon cream cheese with cucumber and sprouts..

(the sandwiches above tasted alot better than they look, but by the time i got the photo prepped the bread started to dry out even though i had a damp paper towel over it.. i am sure you won't have this problem unless of course your taking photo's of yours too.. *wink*)


smoked salmon cream cheese tea sandwiches

1 tub of  smoked cream cheese, room temperature then whipped
2-3 tblsp. of spicy sprouts
1 english cucumbers
18 slices of fresh white bread
1/2 stick unsalted butter, room temperature

slice cucumbers into 1/8 thick slices, if you have a mandolin it will help tremendously, once sliced lay on a lined baking sheet with paper towels for about 15-20 minutes, to get most of the moisture out.. (i also took a fork and scored the side of the cucumber before slicing to give the edges a nice look)

cut the crusts off the bread.. spread both sides with a very thin layer of butter, then spread one side with the salmon cream cheese, top with cucumbers and sprouts.. sandwich together and cut into triangles.. i garnished these with a chive tied into a knot around a tooth pick..


tuna salad on light rye

tuna salad

2 large cans of white albacore tuna in water, drained
1/2 of a small tub of chive and onion cream cheese, room temperature
1/2 of a small tub of garden veggie cream cheese, room temperature
1 celery stalk, diced small
1/2 of an onion, diced small
1 tblsp. of sweet pickle relish
juice of 1/2 of a lemon
zest of 1/2 a lemon
drizzle of olive oil
1/2 a sick of unsalted butter
18 slices of light rye bread

drain tuna in a colander, squeeze lemon over tuna.. transfer to a medium size bowl, add rest of ingredients except butter and bread.. mix well until smooth and creamy.. spread both sides of the bread with a light layer of butter.. spread tuna salad on one side of the bread.. top with the other slice of bread and cut crusts off and then slice into triangles..


cucumber and cream cheese with watercress

cucumber and watercress sandwiches

1 small tubs cream cheese, room temperature
1 english cucumbers, sliced
1 bunch watercress, chopped
1/2 stick of unsalted butter
18 slices of fresh white bread
1/2 cup white wine vinegar
bowl of ice water


slice cucumbers into 1/8 thick slices, if you have a mandolin it will help tremendously.. put in a bowl of ice water and vinegar for 10 minutes, drain.. then lay on a lined baking sheet with paper towels for about 15-20 minutes, you want to get most of the moisture out.. (i also took a fork and scored the side of the cucumber before slicing to give the edges a nice look)

cut the crusts off the bread.. spread both sides with a very thin layer of butter, then spread one side with the cream cheese, top with cucumbers and watercress.. sandwich together and cut into triangles


pimento cheese on dark rye..

pimento cheese tea sandwich

1 bag of sharp cheddar cheese
1/2 - 3/4 cup mayo (depending on how creamy you want it)
1 jar of pimentos, drained
a few dashes of tobasco
18 slices of dark rye bread

combine all ingredients except for rye bread.. spread pimento cheese on one side and top with another piece of bread.. cut off edges and cut into rectangle sandwiches..


banana bread and pumpkin bread with cream cheese

(i did not make the above sandwiches my mother in law did i believe she just baked pumpkin and banana bread and sandwiches regular cream cheese between.. i made banana bread sandwiches with nutella but those didn't last long enough to take pictures..)



Keka


Shelby


Shell and Kell



Cousins


some bridesmaids


all bridesmaids


Wednesday, September 21, 2011

take my word for it wednesday..

its that time again, take my word for it wednesday.. as a recap-this is a weekly feature where I post recipes, tips or tricks and more than likely won’t have a photo to go with it.. unfortunately (or fortunately if you really get right down to it, with today's economy complaining about having a job would be nuts) i work full time and live about 35 or so miles from where i work so i don’t get home until a little bit before 6 (depending on traffic) and on tuesday and thursday’s i have an appt. with a trainer so on those nights i don’t get home until 7:00.. and by the time i prep dinner and get it made.. well there is no time for pictures.. but i do try on the other days and on weekends to take photos of the food/goodies I cook to share with you but sometimes it doesn’t pan out L like last thursday our air went out and didn’t get fixed until monday evening..so my plan of cooking all day on sunday and taking photos got shot to hell, literally my house was as hot as haitis.. it was cooler at 95 degrees outside than in the house and the thought of turning on the stove augh.. no beuno.. so instead we took a drive with friends to arizona had a nice day and we want to go back next sunday and take the boat and float down the river… so anyway.. on to the "take my word for it" recipe.. and please take my word for it this was really good.. and a total oopsie recipe… by the time we got home last night, shell was not in the mood to wait for me to cook,even though I had planned on making this recipe here.., the kid was hungry and didn't want to wait.. she wanted a grilled shrimp salad.. easy enough.. take a head of romaine lettuce, rough chop it.. take your grill pan heat over medium high 1 turn around the pan with olive oil.. add 2 cloves minced fresh garlic (shell loves garlic) cook for about 2 minutes just to get fragrant.. add your chopped lettuce stir and cook for about 5 minutes.. in the mean time take a cup of raw, peeled, deviened and tail off shrimp and give them a quick rinse.. then pat dry you don’t want soggy lettuce.. your lettuce now should get crispy and “charred” so to speak.. toss in the shrimp and cook another 5 minutes or until shrimp is pink and no longer grey.. salt and pepper.. and your done no dressing needed.. yummy.. now for me.. I had basically a bag of shrimp left.. well what I did was screw up and it tasted wonderful ha ha i was talking on the phone not paying attention trying to clean the kitchen and neglected my shrimp and it ended up turning out great.. so here is the recipe for cracked black pepper crispy shrimp..

course black pepper crispy shrimp

prep time: 5 minutes
cooking time:  15 minutes
servings: approx. 2
1 lb. raw, peeled, deviened and tail off shrimp, rinsed and patted dry
2-3 cloves garlic, minced
cracked black pepper
salt to taste
olive oil
Heat a grill pan over medium high, add 2 turns around the pan of olive oil.. add garlic and cook until fragrant.. (don’t overcook it) add your shrimp and move them around.. keep moving them around for about 2 minutes.. add salt.. move around again for about a minute. Add cracked black pepper.. now what happened to me was i had my pepper grinder in my hand (which by the way if you don’t have one get  one... some recipes just need fresh cracked black pepper) and mine is set to grind the pepper pretty course.. so i usually add about 1 to 2 cranks , but yesterday i was talking on the phone and not paying attention and added like 5.. wow that’s a lot of pepper… luckily i like pepper. I turned the pan down to medium low.. and i tossed the shrimp around a little, now the shrimp was basically done here but I went and grabbed a load of laundry..so like another 5 minutes.. when i came back the shrimp was like crispy, it’s like the pepper, garlic and oil made a coating around it.. it was fantastic.. I totally forgot what my initial intentions where.. which was to make some linguine, heat up some of my tina tomatoes, (recipe for those coming soon), toss it all together make a side salad and have a lovely little meal.. but nooooo I took a fork and ate the silly shrimp right out of pan, at least doing something productive like finishing the dishes, but still.. it was ahhhmmaaazing.. I will make it again, this time as a full meal.. and take photo’s and everything.. you have to try it! So take my word it you will love it!!

Monday, September 19, 2011

easy quick fig jam


so a few months ago.. well july 23, 2011 to be exact i picked 3 grocery bags full of figs and intended on making fig jam and whatever else i could think of.. unfortunately my grandmother passed away that morning and i was unable to get to the figs that entire weekend and they went bad :( so this week in my bountiful basket i got about 12 figs.. and knowing i had promised my mom fig jam this year, i decided to make a very quick easy fig jam for her..  i got the idea for the recipe here.. but i changed mine up a bit..


fig jam

prep time: 10 minutes
cooking time:  45 minutes
servings: approx. 2 ( i just used the figs that i had but next year when my tree is abundant again i will make allot more and report accurate measurements)

12 figs, stemmed, and chopped into sixths or eighths
1/4 cup sugar
juice of 1/2 a lemon
zest from 1/2 of a lemon
1 tsp of vanilla extract
1 tsp. cinnamon

combine all ingredients in a small saucepan..  bring to a simmer over low to medium heat.  stir often, until figs begin releasing their juices and start to beak down.. adjust heat to maintain a simmer, cooking for 35-45 minutes until jam is thickened.. transfer to an air tight container and refrigerate... should last in fridge about a week..

Friday, September 16, 2011

slow cooker jambalaya


So there is kind of a funny story about this jambalaya.. it was the last week of summer before school started and i left instructions and all the ingredients on the counter for when shell got up.. well she followed the directions perfect...cept one.. i even was on the phone with her and i heard her turn the crock pot on but i guess she then immediately turned it off because when pete got home it wasn't cooking and well hadn't been cooked at all .. *sigh* so that was a order pizza in kinda night.. and the ingredients tossed.. so we decided to try it again.. i got all the ingredients prepared before i left for work and turnd the crock pot to low.. when pete got home he turned to hold warm and when i got home and before the gym i checked it.. *whew* ok it was cooked.. i cranked it to high and ran to the gym.. came home made rice and dinner was ready.. now pete and shell said it was really really good.. i on the other hand didn't eat it.. remember i don't like food cooked in a crock pot.. ha.. 


prep time: 15  minutes
cook time:  9-10 hours
servings:     6

ingredients:

1 lbs boneless skinless chicken thighs
1/2 lb. smoked sausage (i used turkey)
1 16 oz. cans of diced tomatoes (i used the kind with celery and seasonings in it)
1 medium onion, diced
1 bell pepper, diced
1 cup chicken broth
1 tbls. cajun seasoning, (i always use tony chachere's)
a few dashes of tobasco
2 cups cooked rice
spray oil like pam

in a slow cooker spray your pam, then add chicken, sausage, tomatoes, onion, pepper and chicken broth.  add cajun seasoning and hot sauce.  cover and cook on low for 7-8 hours then turn to high for another 1 or 2.. when done spoon mixture over rice.. may need additional tobasco..

Thursday, September 15, 2011

"grilled" texas burritos


If you try just one of my recipes.. I urge you to try this one!! it was so easy.. (actually i am a little embarrassed as to how easy it is.. ha) sometimes i get caught up in the whole making different food, taking pictures, blogging about the recipe i forget some of the easiest tried and true recipes from yesteryear are just as good.. so years ago and i mean probably 10 or more i came across a recipe in a magazine called "texas tacos" no clue why they were called texas tacos over another name but we liked them and so we had them probably once a week for 2 years.. (got into a bit of a rut back then) anyway.. the recipe called for ground beef cooked until crumbly (i always used, even back then, ground turkey) 1 jar of pace picante salsa, a can of pinto beans drained,  a can of corn (i would use the mexican corn) drained.. then mix everything together and well simmer for a about 30 minutes.. viola dinner is done and it was good.. make some taco shells out of corn tortillas or make up a  burrito and your good to go.. i hadn't thought of the recipe for years one day jake said i am tired of these tacos and sadly i never made them again.. but they are good you should try them.. anyway back to the recipe of the day.. sheesh i get sidetracked easy.. shell and i were running out the door to the gym, (we meet with a trainer on tuesdays and thursdays.. and this past tuesday she worked us hard i am still feeling it in my legs.. youch..) but before we left i took out 2 packages of ground turkey, 1 jar of pace picante salsa (chunky), and a can of  pinto beans.. (i always have them around but if you can believe it i have never in my entire life purchased a can of refried beans.. never not once.. it's just as easy to make your own..) well as we ran through the garage i asked pete to brown the meat and add the salsa and leave it on simmer until we returned.. i figured when i got back i would decide what to do with the beans.. well when we got back i coulnd't find the can of beans.. and you guessed it pete put them in the taco meat..so not wanting to make the old tacos jake disliked..(not sure why that was a factor he didn't come to dinner but.. old habits die hard ha)  i decided to make grilled burritos.. they were amazing.. omg so good.. like a chimichanga without the guilt.. soooo soooo good.. we are so having these again and jake even said when are you making them for us??


grilled texas burrito

prep time:  5  minutes
cook time:  30 minutes
servings:     6-8

ingredients:

2 lbs. ground turkey (or beef if you prefer)
1 can pinto beans, drained
1 jar pace picante salsa , chunky
cheddar cheese
sour cream
pico de gullo (recipe found here)
flour tortilla's (wrap size)

brown ground meat, once crumbly add drained beans and salsa.. allow to simmer for 30 minutes on low.. while that simmers make your pico de gallo.. once meat is ready.. take your tortilla and lay flat.. add your meat down the center of the tortilla.. then add your cheese and pico de gallo. wrap the sides in and then top and bottom over each other so there are no openings.. i then took my iron skillet heated it up to high for about 4-5 minutes then turned down to medium.. added my folded burrito seam side down grilled for about 2 minutes or until brown.. flipped it and did the same to the other side.. served with additional pico de gallo and a dollop of sour cream.. yuuummmeeeee...





Wednesday, September 14, 2011

take my word for it wednesday..

if you know me which you should because you’re here.. *wink* then you know I don’t like food cooked in the crock pot, except a few a very rare few items (bbq pork, chili and umm well umm that might be it..).. I don’t’ know what my aversion is to this contraption that most cooks love but I have had it since i was a kid and well so has my brother.. now one might think we both had a traumatic experience growing up involving a crock pot.. but i seriously don’t think so..we just don’t like meat cooked that way.. i can’t stand, won’t eat and cringe at stringy meat.. i know your thinking i am nuts.. it’s not just a texture thing it’s a taste thing too.. if i am going to come clean about food i don’t like i might as well let all the skeletons out of the closet, i don’t like pot roast.. *whew* ok there i said it, most people upon hearing this say well then you’ve never tried mine.. believe me, and no offense to anyone,  but i won’t like yours either.. ha sorry but its true.. pot roast is up there with brussel sprouts.. bleck.. yuck.. not gonna happen *shaking head vigorously* i won’t eat them.. growing up i only ate about 6 things.. hamburgers, tacos, meatloaf, cheese or mushroom pizza, goulash or breaded fried shrimp.. yep that’s it that’s all.. ask my mom, i didn’t like steak (to much work to eat it i was lazy and thought it involved to much chewing ha) didn’t like baked potatoes.. couldn’t stand any type of chicken and well that didn’t change until recently actually.. and pork NOT going to happen wouldn’t eat it for anything..(when my grandma passed and we found a list of what the grandkids weighed at what age.. it probably won't surpise you at 9 1/2 i weighed 58 lbs..  good golly of course i did i never ate.. sheesh.. luckily or unluckily that is no longer the case ha) and this is going to shock you too.. i didn't like bacon.. can you believe it.. i could not stand bacon.. umm now i love it.. crave it.. would marry it if that was allowed.. would eat it everyday if that was allowed too..love love bacon.. do you hear me.. LOVE it. ha... when i first got married ohh 26 years ago. (egads i am getting old)  we got invited to a friend’s house for a bbq, i was skeptical and had told pete he would have to get me mcdonalds on our way home.. well I didn’t get mickey d’s I ate my entire plate pete made me (i didn’t want to appear rude so I tried it and well it was heaven on a plate) i even had seconds it was the most amazing meal ever.. I can still remember to this day what he made.. ribs, baked beans, mac n cheese, corn on the cob, rolls and crab salad..holy moly was it good.. so after that meal i started trying more and more things.. some i liked instantly, some i still disliked and to this day don’t like (but i still do my brownie bite and try it when offered it) and some have grown on me and i now enjoy..i was a pain in the arse growing up because i declared I “hated” everything on the menu whenever we went anywhere.. luckily my kids were not like that, oh nooo shell was not like that at all she tried everything.. and ended up with a sophisticated palate at 4.. insisting at a local pizza parlor that she would like oysters rockefeller please.. or when sick one time and sniffling and tearing up declaring “know what would make me feel better”.. me: “what honey?”  her: “a lobster tail with butter would”.. oh lord *eyeroll*.. had to get that kid a lobster tail stat.. and realizing I might have created a monster.. she turned her nose up at hot dogs and still does.. declaring they are “gross” .. over the years her palate has changed too and she doesn’t crave the most expensive thing on the menu anymore… thank gawd.. but now she isn’t as open as before to trying to new things either..
take my word for it taste’s change as we get older and bacon is amazing!!
below are a few recipes i love now but would have hated!! in my younger years..
again no pictures your going to have to take my word for it.. its wonderful.. i will be making the below recipes again, i am sure..  so i will take pictures then.. cross my heart and promise.. even stick a needle in my eye if i don't.. ackckk what an awful saying.. anyway on to the food!!

so the other day i was cruising the Pioneer Women site and found this recipe here.. Peach Whiskey Barbecue Chicken...(check out her site she gives step by step photographic instructions on how to make it.. she's awesome..  unfortunately you won't get those from me.. why you ask?? because i am to lazy.. it's hard enough to get the picture of the finished product much less more.. sorry :( heck i was to lazy as a kid to eat steak you really think i could take pictures of each step.. never going to happen.. deal with it.. haha j/k..) well upon reading the recipe i thought i really need to try this chicken.. then i realized.. no whiskey and no peach jam.. soo what do us cooks do in times like that.. improvise!!.. i had pineapple and beer.. perfect switch, right??.. haha (well i thought so...)

boozy pineapple bbq chicken

prep time:  5 minutes
cooking time: 1 1/2 hours
servings: approx. 6

ingredients:
12 whole chicken thighs ( i buy boneless skinless.. make me feel better like i am doing something healthy haha)
3 slices of bacon, diced
1 yellow onion, diced
2 tsp. smokey paprika
1 can of beer (i used bud light.. because well i couldn't figure out what it was doing in my fridge and figured cooking is about all it's good for.. you see we are coors light people.. ^high five to those of us out there)
1 bottle of sweet baby ray's bbq sauce (there is no other kind in my opinion they are the best but if you prefer use your favorite brand)
1 can pineapple tid bits with juice
2 tbls. worcestershire sauce
salt and pepper
preheat oven to 350 degrees (f).  cook bacon in a heavy cast iron skillet until done but not crispy.. remove with a slotted spoon and put on a paper towel to drain. (we will be using them in the side dish i made don't get rid of them..) in the bacon grease cook chicken thighs, depending on size of your pot you might have to do it in batches.. (you might need to you can add a little olive oil if there isn't enough bacon grease).. brown both sides of the chicken thighs and remove to a plate.. repeat until all chicken is browned and set plate of chicken to the side.. add onions and paprika to the pot and stir, cooking for about 2 minutes... then add your beer to the pot.. stir and scrape the bottom of the pan, allowing the beer to reduce for about 2 minutes.. then pour in bbq sauce, pineapple with juice and worcestershire sauce.. salt and pepper to taste.. stir until all combined then return chicken plus any juice from the plate to the pot.. cover and put pot in oven for about an hour then remove from oven and serve.. i served it with bacon cheddar corn..

bacon cheddar corn

prep time:  5 minutes
cooking time: 15-20 minutes
servings: approx. 4

ingredients:

pre-cooked bacon bits (from recipe above)
1 can of white shoepeg corn, drained
1 slice of american sharp cheddar cheese
salt  and pepper

put all ingredients in a medium size pot, cook over medium high until heated through and cheese is melted.. add some salt and pepper and serve.. takes about 15-20 minutes..

Tuesday, September 13, 2011

corn and asparagus salad

my sis in law janet, is having a baby!! ya ya.. not just any baby.. a girl.. *big smile* this tia is very happy.. for so many reasons.. one big reason.. is when my brother would stare at shell while she was throwing a temper tantrum at 3 rolling her eyes and put her hand up to me and say "talk to the hand" and he would actually think telling her to stop would work then getting annoyed when it didn't.. i can't wait for that to happen to him.. ha ha j/k... well sorda... not really.. ok no i am not.. honestly tho' i can't wait for a little precious princess to hold and cuddle and kiss.. my babies are 21 and 16.. no longer do they allow me to squish their cheeks and  kiss them.. ha anyway sunday was janet's shower and her friends out did them selves.. unfortunately i didn't take pictures of any of the food :( well umm because i got lost.. for those that know me. *which you should i am pretty cool chick..* know that i live in a small town outside las vegas called boulder city.. it's about 30 miles from vegas.. well the party was on the other end of the world from me.. 48 miles to be exact.. and i then got lost adding another 15 miles.. aughh.. so by the time i got there people were already eating and my camera needed to be charged.. excuses excuses.. so i really could kick myself for not getting pictures of the amazing food.. we had bacon wrapped dates, shrimp cocktail, tomato and olive tepenade *yum*, cheese, crackers, the hostess actually took rosemary stems and skewered artichokes, salami, olives and cheese.. talk about fancy shmancy.. so much food i can't even remember them all.. but one stood out among all the rest.. one i kept going back to get.. (3 helpings to be exact.. *hiding head in shame*) was the corn and asparagus salad.. it was so good.. now the hostess was busy and i didn't want to bother her about the recipe so when i got home i googled the ingredients and viola the exact recipe popped up from paula deen.. her recipe found here.. so i emailed janet yesterday with the recipe and she confirmed it was in fact the correct one with a tip/hint from the hostess.. believe me your next shower, tea party, luncheon or in my case dinner last night you have to make this you won't be disappointed.. now i am going to give you paula's recipe as is and then give you the hostesses' comments and then what i did differently too..

(the pictures came out funky.. the sky was so dark and it was so gloomy no natural light at all in the house)


prep time:  10 minutes
cook time:  10 minutes
servings:     8

ingredients:

6 ears of yellow corn, shucked (we both used white)
2 bunches of asparagus, trimmed (we both used the thin ones)
1 small red onion, diced small (she told me to soak the onions in ice water for about an hour to cut the sharpness of the onion)
1/4 cup fresh basil leaves, chiffonade

dressing:

1/2 cup sugar (i used splenda and only a 1/4 of a cup seemed way to sweet with all that sugar the hostess added water to make it not so sweet.. actually she said she only ended up using 1/2 the dressing she made she thought it would be to sweet to use your best judgment)
1 cup rice vinegar
1 tsp. salt
1 tsp. freshly ground black pepper
(i added a tsp or 2 of crushed red pepper)

Fill a large stock pot with water, salt and bring it to a boil. Place shucked corn in boiling water and blanch the corn for 3 minutes until bright yellow. Then toss the corn into an ice bath. In the same water used for blanching the corn, blanch the asparagus for 1 minute and toss into the ice bath. For the corn, once cooled, remove the kernels off the cob with a sharp knife and cut the asparagus into 1-inch angled sections. Place both the corn and then asparagus into a medium size bowl.

In another medium size bowl, mix together sugar, vinegar, salt, and pepper. Drizzle over corn and asparagus. Mix together well and chill or serve at room temperature.

Paula's recipe above fails to mention when to add the onion so I added them after the corn and asparagus.. it was so yummy!!

UPDATE:  i had referred to janet's friend as the "hostess" as i was not sure she would appreciate being named here in my blog.. however, she has read the blog and said i most certainly can use her name!! thanks amber!! your house was lovely and the party was amazing..

Monday, September 12, 2011

hot potato!



i am so enjoying my fresh herbs in my “garden” that i can’t wait to use them whenever i can.. (this is the first year they all have flourished and i have an abundance of fresh herbs.. yayaya) I had some left over taters from some meal i made.. i don’t remember now.. ohh before i forget I am so sad.. i had 1500 photos on my camera and probably 500 were food related and somehow I deleted them before i uploaded them *sigh* so sad.. so i am going to have to take a sunday like i've done in the past and cook all day and take photos just to catch up.. when the weekends calm down a bit i can do it, for now we are booked through halloween so no free weekends.. but even tho' i'm booked you should still stay tuned for some fun stuff coming in oct. and nov.... now back to my little herbs, these potatoes are so simple.. just white rose small potatoes, olive, garlic, crushed red pepper, salt, pepper and whatever herbs you feel like using..

prep time:  5 minutes
cooking time: 2-30 minutes
servings: approx. 4

ingredients:

1 lb. new potatoes (mine where all white but they have varieties where they are all different colors which would be good too)
3 cloves of garlic, minced
2 tblsp. Fresh chopped herbs (i used thyme, chives and oregano)
1 tsp (or more) crushed red pepper flakes
salt and pepper to taste
olive oil


preheat oven to 400 degrees (f).  cut potatoes into quarters.. put potatoes in a large bowl and add garlic, herbs and crushed red pepper.. sprinkle salt and pepper and drizzle with olive oil.. lay the potatoes in a single layer on a lined baking sheet.. cook in oven for 20-30 minutes.. checking potatoes ½ way through the cooking process to re-arrange so the potatoes cook even.. you’re looking for them to be nice brown all over.. when done transfer to a serving bowl.. serve with hot and spicy ketchup..