Friday, August 31, 2012

august foodie pen pal revealed

it's that time again when i get to share with you all the goodies i got from my foodie pen pal.. you can check her site out here..... it really is like getting a christmas present in the mail.. you have noooooo idea what fun stuff lies within..and she was so thoughtful!!

i love love hot spices.. my mom just today gave me hot paprika.. and i love my "hot shot" i got.. it's great on eggs or just about anything actually.. he he

i can not wait for cooler weather so make this yummy soup....

she didn't forget about the puppies either she made them doggie treats how sweet was that!!!

good golly i was soooooooooo excited to get this i had bought it for my last 2 foodie pen pals but had neglected to buy myself some.. it's like she read my mind..

see that folks it says double chocolate .. as in twice as much chocolate.. **swooon**

the little doggie got her treat.. she loved it.. 

 if you want to check what i sent my foodie pen pal check her site out here.. she is such a cutie.. a college student living and eating healthy.. no freshman 15 for this one no sirree.. :)

wanna be come a foodie pen pal and join in all the fun?? come on whatcha waiting for !!

The Lean Green Bean

Here’s a detailed explanation of the program:
-On the 5th of the month, you will receive your penpal pairing via email. It will be your responsibility to contact your penpal and get their mailing address and any other information you might need like allergies or dietary restrictions.
-You will have until the 15th of the month to put your box of goodies in the mail. On the last day of the month, you will post about the goodies you received from your penpal!
-The boxes are to be filled with fun foodie things, local food items or even homemade treats! The spending limit is $15. The box must also include something written. This can be anything from a note explaining what’s in the box, to a fun recipe…use your imagination!
-You are responsible for figuring out the best way to ship your items depending on their size and how fragile they are. (Don’t forget about flat rate boxes!)
-Foodie Penpals is open to blog readers as well as bloggers. If you’re a reader and you get paired with a blogger, you can choose to write a short guest post for your penpal to post on their blog about what you received. If two readers are paired together, neither needs to worry about writing a post for that month.
- Foodie Penpals is open to US, Canadian residents & UK residents. Please note, Canadian Residents will be paired with other Canadians only. We’ve determined things might get too slow and backed up if we’re trying to send foods through customs across the border from US to Canada and vice versa. So, I’m going to keep two separate lists and match US w/ US and Canada w/ Canada!
***If you’re in the UK, please contact Carol Anne from This Is Rock Salt at to get involved!

If you’re interested in participating for September, please CLICK HERE to fill out the participation form and read the terms and conditions.

You must submit your information by September 4th as pairings will be emailed on September 5th!

Thursday, August 30, 2012

bbq chicken sandwiches with crunchy broccoli slaw..

i used my crock pot yesterday.. i have mentioned a time or two i don't like food cooked in a crock pot and when this meal was done i actually apologized to shell that i was sorry it wasn't very good.. she looked at me like i had horns sprouting out of my head and said are you kidding me it's delicious.. i said are you sure it's kinda stringy and squishy, she laughed and said it tastes great.. you're crazy.. so i apparently can't be the judge when it comes to food cooked in a crock pot.. i am always going to think it's icky, it's a weird texture thing.. but thankfully my family isn't as crazy as me.. i had a peanut butter sandwich for dinner.. but the reason i chose to use my crock pot was, i am not sure if i have mentioned before but i work for an attorney.. and yesterday was the last day of a 15 day trial and i wasn't sure if i would have to stay late or how my day would go.. so when i got up that morning i decided the crock pot was the way to go.. so i cut up an onion, put it in the bottom of the crock put, put in a bag of frozen chicken tenders, covered the chicken with my bbq rub and put in a 1/2 cup of chicken broth.. set on low and when pete got home 7 hours later he removed the chicken shredded it and dumped out the chicken broth onion mixture.. put it back in the crock pot added 2 cups of bbq sauce and set it to warm until i got home about 2 hours later..dinner was ready and on the table within 20 minutes of me being home.. i whipped up some cole slaw and that's all she wrote..i had planned on making baked beans and corn on the cob but it was hot and sticky outside and i wasn't in the mood..ha.. so i didn't.. and no one complained which made me happy!! I think these would be perfect the long weekend coming up.. start your crock pot in the morning before you leave for whatever fun things you have planned, and when you get home viola dinner.. no muss, no fuss.. (for those reasons alone i do like the crock pot.. just wish i would eat what i make.. ha ha) we're going to the lake.. SHOCKER.. i know.. but it's actually our last big weekend.. then it's time to get the trailer ready for camping.. next trip is camping on the beach in October.. i can't wait.. as much as i love the lake i love camping just as much..

slow cooked bbq chicken sandwiches

prep time: 5 minutes
cooking time: 8 hours
servings: 4


12 boneless/skinless chicken tenders
1 onion sliced
1/2 cup chicken broth
bbq rub (recipe below)
2 cups bbq sauce (we used sweet baby rays) and extra if you like more when you make your sandwich
cole slaw (i made broccoli slaw)
sliced onion

slice onions and lay on the bottom of your crock pot.. put in your chicken tenders.. pour in your chicken broth.. then generously sprinkle your bbq spice rub.. set on low and check after about 6 or so hours.. mine was ready to shred.. remove chicken to a bowl and with 2 forks shred, dump out the juice and onions in the crock pot.. put back the shredded chicken in the now empty crock pot, then add bbq sauce and stir to combine.. turn crock pot to low or warm for another 2 hours.. serve on warmed squishy buns.. i added broccoli cole slaw, sliced onions and pickle slices..

bbq spice rub:

1/4 cup of  chili powder
1/4 cup brown sugar
1 tblsp. cumin
1 tblsp. onion powder
2 tblsp. garlic powder
2 tsp. cayenne(or more for more kick)
1 tblsp. smokey paprika
2 tsp. pepper
2 tsp. salt

mix all together and keep in an air tight container.. i make up batch once a month and use it in all kinds of dishes..

broccoli cole slaw:

1 bag of pre shredded broccoli cole slaw

1/2 cup light mayo 
1/2 cup low fat plain greek yogurt
5 tblsp. of white wine vinegar
2 tblsp. of sugar I use splenda
1 tblsp. celery seed

combine the ingredients for the dressing in small mixing bowl then in a medium to large mixing bowl combine the slaw mix with the dressing and toss to incorporate well.. keep in the fridge until ready to serve..

Wednesday, August 29, 2012

take my word for it wednesday..this took less than 30 minutes..chicken in a sun dried tomato cream sauce over bow tie pasta

i found this recipe here and knew i had to make it.. it called for heavy cream so instead i used non fat evaporated milk and non fat greek plain yogurt.. believe you me the cream was not missed at all!! it tasted decadent like we were being naughty but i knew we were not.. shell kept asking me why i had never made it before and would i make it again.. it will definitely be repeated.. it's really so simple.. and very quick a 30 minute meal for sure..

chicken in sun dried tomato cream sauce over bow tie pasta

prep time: 5 minutes
cooking time: 20-30 minutes
servings: 6-8


12 boneless & skinless chicken tenders (cut into chunks) ( i actually used a bag of chicken thigh strips from walmart)
1 tblsp. white wheat flour
1 small onion, minced
1 clove garlic, minced
1/3 cup sun dried tomatoes, chopped (i would add more and will next time)
2 cups chicken broth
1/2 cup of non fat evaporated milk
1/4 cup non fat greek plain yogurt
olive oil
salt and pepper
1 bag of bow tie pasta (whole grain or wheat)
pinch of crushed red pepper
pinch of parsley

cook pasta  according to package direction..  (reserving 1 cup of your pasta liquid) in a large dutch oven heat two twirls around the pan of olive oil over medium high heat.. salt and pepper you chicken and add to the hot pan.. cook until done about 8-10 minutes (if not entirely done that's ok it's going to go back in the pan for a little bit).. remove from pan and put in a bowl and set aside.. add another twirl around the pan of olive oil (if needed) and cook onion and garlic.. add a little salt.. saute for about 2-3 minutes.. add your sun dried tomatos and stir well.. add the flour and whisk everything together for about 1 minute.. add chicken stock, whisking constantly until smooth.. add milk and yogurt and whisk for 2 more minutes.. add salt and pepper.. then add your chicken back in (with any accumulated juices) and stir to combine.. let cook on low/simmer for about 5 minutes.. meanwhile drain your pasta and reserve 1 cup of the pasta liquid.. add your drained pasta to the chicken cream mixture if its too thick add a 1/4 of the pasta liquid.. continue to add if necessary until desired consistency..cook another 5 minutes and serve immediately.. i added a little parsley and crushed red pepper at the end..

Tuesday, August 28, 2012

{45 by 45} introducing mr. and mrs. croque

i heard of a sandwich called croque-monsieur about a million years ago but until sunday i had never had one.. mainly because usually if there is a croque-monsieur on the menu there is also a monte cristo, which is my all time favorite.. i made one here.. check it out.. and well when i see one of those on the menu everything goes blurry and black and i must order it.. but my mom has always loved the croque-monsieur; we had a little trendy joint called cafe michelle that would serve a croque-michelle.. which was made on a croissant.. now this little fact must have been in the recesses of my mind because cafe michelle closed probably 15 years ago..

but when i saw this sandwich on pinterest i knew i had to make it.. i actually pinned the same pin/recipe 4 different times over the course of a month, i must have really wanted to make it.. i tucked the idea of making it away and thought some day.. then i realized it's on my 45 by 45 to do list and the end of that is rapidly approaching.. and well some day better be soon.. then when i saw croissant squares at the grocery store.. and some day became sunday!!

now like i said i had never had one before and didn't really know what it entailed.. it's not to labor intensive but seriously folks this could be the best tasting thing ever.. (i won't go as far as to say better than a monte cristo but pretty darn close) it's soooooooooooooo good.. now of course i didn't make it the way your supposed to or in the words of my brother in law when i change a recipe i bastardized it.. ha.. but i think my version was so yummy and not knowing what a "real" one tastes like i would say this one is a winner.. pete called it restaurant quality.. since mine is not the real thing we won't go getting all fancy on you and calling it a french name.. hence mr. croque.. (now if you want the real real thing just google it and a bagizzlion recipes will pop up, but i think my version is worth trying too)

mr. croque sandwich

prep time: 15 minutes
cooking time: 10 minutes
servings: 4


1 tblps. butter
1 tblsp. white whole wheat flour
1 cup 2 % milk
salt and pepper (my pepper spilled into the mixture which is why mine is so peppery looking and well it was awesome that way ha )
pinch of netmeg
1 cup shredded 2 % part skim jarlsberg cheese
8 slices of 2 % part skim jarlsberg cheese
6 oz. of deli sliced thin honey baked ham
dijon mustard
4 croissant squares (or regular croissants)

pre heat oven to 400 degrees (f)...  in a small sauce pan over medium low heat melt butter.. once melted add flour.. whisk for about 2 minutes.. slowly add milk.. *your basically making a classic bechemel* whisking continuously, until sauce is thickened.. remove from heat.. add salt, pepper, nutmeg and shredded cheese.. whisk to incorporate.. set aside.. halve and lightly toast your croissants.. place the slices on a lined baking sheet and cook for about 2-3 minutes then remove and flip over and cook another 2 minutes.. until lightly toasted.. brush the inside of each croissant with dijon mustard, add a slice of cheese then ham then cheese again.. top with over half of the croissant.. slather the tops with cheese sauce.. i then put mine in an iron skillet and put in the oven for about 5 minutes.. *your supposed to turn on the broil after 5 minutes for about 2 minutes until its brown and bubbly and well i forgot to do that ha.. bubble headed me* serve hot.. now if you want to make it amazing.. wonderful.. better than before you make it a mrs.. and add an egg and in the words of one famous lady.. if you liked it, then you should have put an egg on it...or something to that effect..

simply make an over easy egg and put it on top!! make your egg while the sammy is in the oven baking.. serve hot and definitely serve with a knife and fork ohh and a mimosa!! (the mimosa is a must...)

enjoy!! this is an absolute must for sunday brunch!!!

Monday, August 27, 2012

quick and easy baked egg rolls

the other day i made a simple and quick tomato beef stir fry.. that recipe can be found here... to go with it i made veggie baked egg rolls and a sweet n spicy chili dipping sauce.. the egg rolls where crispy and delicious.. but with no frying! i just love making egg rolls.. the following night, since i had left over wrappers, i made taco egg rolls (recipe this week) and i am so making those again..

I was cruising blogs and came across this recipe here... which inspired the recipe below.. :)  since this was a weeknight meal i went as simple as i could.. i used pre packaged cole slaw for my cabbage and carrots.. very easy!!

baked veggie egg rolls

prep time: 30 minutes
cooking time: 20 minutes
servings: 4


sesame oil
3 cups pre packaged cole slaw mix
1 can water chestnuts, drained and chopped
1 can bamboo shoots, drained and chopped (shell didn't like this in it)
2 green onions, chopped (white and green part)
1 tsp. fresh ginger, minced
2 garlic cloves, minced
1 tblsp. low sodium soy sauce
2 tsp. fish sauce
1 tblsp. rice wine vinegar
12 egg roll wrappers
sweet and spicy chili dipping sauce (recipe below)

heat one - two twirls around a wok with sesame oil over medium heat.. add cole slaw mix, chestnuts, bamboo shoots, ginger and garlic to hot pan.. cook until veggies begin to wilt about 4-5 minutes.. add soy sauce, fish sauce and vinegar and reduce heat.. cook for additional 2 minutes.. add green onions and cook another minute... remove from heat and allow to cool..

pre heat oven to 400 degrees (f).. then have a little bowl of water ready and get out your egg roll wrappers once the above mixture has cooled.. take your wrapper have a corner facing you.. should look like a diamond.. put about 2 tblsp. of mixture  across the center of the egg roll wrapper.. (corner to corner) if you check out this website here there are step by step photos... fold the bottom up and over the filling.. fold in the two side corners, making it like an envelope.. dab your finger in the bowl of water and run along the exposed corner then roll everything up like a burrito..  spray a lined baking sheet with cooking spray, place the rolled up egg roll on the baking sheet.. then spray the tops of the egg rolls with cooking spray.. put in oven and bake for 10 minutes.. then turn them over and spray again and bake an additional 7-10 minutes..remove and serve hot.. :)

sweet n spicy chili dipping sauce

prep time: 5 minutes
cooking time: 5 minutes


1 cup rice wine vinegar
2 tsp.  fish sauce
1 tblsp. agave 
1 tsp. minced garlic
2-3 tblsp. (depending on how hot you like it) sambal oelek chili paste (found on the asian isle)

in a medium sauce pan heat all of the above over medium heat for about 5 minutes.. stirring often.. after about 2 minutes reduce heat to low/simmer.. then remove after about a total of 5 minutes and serve with egg rolls..

Friday, August 24, 2012

quick and easy tomato beef stir fry

shell loves asian food.. she could probably eat it every day.. she looooooooooves plain steamed white rice.. when she isn't feeling well it's a pretty good guess she is going to ask for white rice.. her favorite is jasmine rice.. now jake not so much... he doesn't like asian food at all :/ not sure how that happened.. so the other night it was just shell and i.. pete was away for work and she asked for "stir fry" i told her she would have to go to the store and get a few items and she then said never mind i don't want stir fry ha ha but i decided i would see what i had to make it and this is what i came up with... it was really good.. we both enjoyed it!! the recipe was inspired by here.. with a few minor tweaks..

tomato beef stir-fry

prep time: 15 minutes
cooking time: 15 minutes
servings: 4


1 lb. top sirloin cut into strips
olive oil
1 onion, sliced thin
2 cloves of garlic, minced
1 tblsp. ginger, minced
1 large tomato, seeded and sliced thin
1 green pepper, seeded and sliced thin
2 green onions, chopped green and white part


2 tblsp. low sodium soy sauce
2 tblsp. rice wine vinegar
2 tblsp. oyster sauce
1 tblsp. agave
1 tblsp. water
1 tsp. cornstarch

in a small mixing bowl whisk together sauce ingredients and set aside.  now slice the steak across the grain into thin strips.. in a large wok, heat one twirl around the pan with olive oil over high heat.. stir fry beef in batches if necessary until browned but still pink inside.. about 3-5 minutes.. remove beef and transfer to a bowl.. add another twirl around the pan of olive oil.. stir fry onion, garlic, ginger and green pepper for about 1 minute... pour in sauce and reduce heat to simmer until thickened.. about 2 minutes.. return beef and any accumulated juice from bowl.. stir in tomatoes and green onions.. heat through about 4 minutes.. serve over white rice..

Thursday, August 23, 2012

garlicky fry sauce

this fry sauce is amazing.. it's garlicky, it's creamy, it's everything a fry sauce should be.. several of you may be thinking what is fry sauce?? in my small town of boulder city it's offered from 4 different restaurants here.. it's quite popular in bc but to be honest i have not seen it on to many menus in vegas..

i have a funny story about fry sauce.. last year, before i perfected making fry sauce, i bought some from walmart.. and when the clerk was checking me out she was dumbfounded by this product..

clerk:  what in the world is this?
me: it's fry sauce
clerk: what do you do with it?
me: umm you dip your fries in it or put it on your burger..
clerk: what's in fry sauce
me: well it's a combination of spices but usually always starts out with a base of mayo and ketchup
clerk: what else could you put it on?
me: umm, *looking around to see if i am being punked*, probably other type of sandwiches.. i suppose... but i usually just like it on my fries and burgers..
clerk: think it would be good on vegetables?
me: no, i don't think so..
clerk: what about steak or chicken?
me: i supposed so..
(she then went on to ask me if it would be on about 20 different things.. the conversation lasted the entire time she checked me out..)
clerk: well i don't like ketchup so i am sure i would hate this too
me: probably.. *whew that conversation ended* i was not about to tell her i didn't like  ketchup either..

garlicky fry sauce

prep time: 3 minutes
cooking time: -0-


1 cup mayo
1/2 cup ketchup
1/4-1/2 cup buttermilk (depending on how runny you want it, start with the 1/4 of a cup add more if to thick)
1 tbls. garlic powder
1 tsp. smokey hot paprika
2 tsp. fresh ground black pepper

whisk everything together.. cover and put in fridge for about an hour before use.. best results let it sit over night!! it's great on fries like above or burgers like this one here.. (i don't think it would be good on veggies ha ha but a grilled slightly rare london broil or prime rib dipped in it might not be to bad.. seeing as how i always like to dip them in 1000 island dressing anyway..)

Wednesday, August 22, 2012

take my word for it wednesday.. bagel umami burgers are good!!!

i have, ever since i was wee little tot, loved bagels.. i can remember in elementary school begging my mom to buy lenders bagel after having one at a friends house the weekend before.. and from that point forward i've been hooked... i simply adore them.. i like sweet, savory, plain.. anyway i can get them.. i love bagel sandwiches.. my favorite right now is a toasted bagel with a "smear" of cream cheese, thinly sliced cucumber, red onion and tomato.. *sigh* and don't get me started on bagels and lox...i could eat them all day long.. years ago i made burgers and had no buns but had a bag or fresh bagels.. ohh lawdy was it good.. and now we eat our burgers on bagels 50% of the time... try it, you'll like.. switch up the bagel.. use an everything bagel.. onion.. or maybe try a poppyseed..

but as i mentioned yesterday while discussing my eggle bagel (recipe here..) i don't really buy the big thick chewy lovely bagels anymore.. (every now and again i induldge my craving and get a fresh bagel.. usually from panera....but shhhh don't tell my mom) but for the most part we do stick with the bagel thins mostly since they are less calorie and less carbs and actually they go really well with a burger.. especially a umami burger.. what is umami you ask?? here is wiki's definition.. it's a savory taste.. i have mentioned before i love fish sauce.. (which is used in a lot of umami recipes) i personally think it goes great in everything!!! ok not everything.. it would be a real drag in shall we say lemon bars.. but you get where i am coming from?? in "savory" dishes.. way back when i posted this burger recipe here.. which is basically this same recipe with a few tweaks, additions and well a bagel instead of a bun!!

umami burger

prep time: 30 minutes
cooking time: 10 minutes
servings: approx. 6


2 1/2 lbs ground beef
1 tblsp. of fish sauce
1/2 tbls. worcestershire sauce
1/2 tbls. garlic powder
1/2 tbls. onion powder
a dash of sriracha (i love sriracha and it's yummy in this burger)
white pepper to taste ( you don't need salt because the fish sauce is salty enough)


split bagels
olive oil
garlicky fry sauce (recipe posted tomorrow)
lettuce (optional)
onion (optional)
tomato (optional)
american cheese (cheese of your choice)

In a medium bowl combine all burger ingredients.. shape into 6 hamburger patties.. (at this point i leave them on the cutting board and place in the fridge usually about 20 minutes, just while i fire up the bbq and do other things.. it allows the ingredients to marry so to speak) then on a medium high grill/cook your patties for about 4-5 minutes per side.. depending on your desired level of doneness.. we like ours medium... right before taking your burgers off. place a slice of cheese on each burger... then brush your split bagels with a little olive oil cut side and place on the grill.. watch them carefully so not to burn.. then assemble your burger with your desired toppings..  garlicky fry sauce, cheese, lettuce, thinly sliced onions, tomato and burger.. (the garlicky fry sauce is a must.. not to miss.. amazing.. i even shocked myself how good it is.. be sure to check back tomorrow for that recipe)

i make the burger right off the grill then bring them inside for everyone to assemble their own burger.. buffet style..

Tuesday, August 21, 2012

eggle bagel..

for many years now when we go camping the kids always ask for eggle bagels.. i believe my brother in law, jimmy, coined the phrase and created the dish.. we used to make them on the thick, doughy, chewy yummy bagels.. but now that we are trying to watch the intake of carbs and calories we now use the bagel "thins" and while they might not be as big they still are great.. on this busy sunday morning i made a few different kinds but only got pictures of one, basically because we were hungry.. this one is a "fried" egg, slice of cheddar cheese and peppered bacon.. the other one i made was so yummy it was a "fried" egg, pepperoni and provolone!! (that's the italian influence.. i had never heard of pepperoni and eggs.. pete however grew up on it...)

when the kids were younger they would joke they looked like crabs..  

they make a great on the go breakfast, perfect for back to school or while camping!!

eggle bagel

prep time: 2 minutes
cooking time: 10-15 minutes (depending on your choice of meat, bacon can take a few minutes)
servings: 1


1 bagel split and toasted *we used the bagel thins this time*(any flavor will do, i think the sweet ones might be funky but you never know..mickey d's does it)
2 eggs
1 slice of cheddar cheese (any cheese will do i love pepperjack)
2 slices of bacon (we used peppered bacon) or any type of meat will do, i've used lunch meat, ham, turkey, pepperoni, salami or a sausage patty

cook your bacon to your desired level of doneness.. i like mine more chewy, while shelby likes her cripsy.. then also toast your bagel to your desired crispness ( i double toast mine)... once your bagel is done add a slice of  cheese to the top so it can start to get soft.. while your bagel is toasting make your eggs i take a small non stick skillet and heat over medium heat.. add a shot of cooking spray like pam.. crack your 2 eggs in the pan .. i then take a fork and break the yolk (i only do this for this sandwich because i want the yolk to set up.. a runny egg dripping down your arm is not what you want while camping or rushing to school) i then cover it with a small lid and cook for about a minute.. i then flip the egg and cook about 30-45 more seconds.. remove egg and add to the bottom bagel.. then top with your bacon or whatever meat your using.. (when i made the pepperoni one i just put the pepperoni in with eggs after i flipped the egg and let the meat heat up that way) then top with the top of the bagel that has the softened cheese.. and viola easy peasy lemon squeezie super duper easy breakfast on the go!!!

Featured on
i am so excited to be featured on this great site for this recipe no bake s'more casserole aka ice cream cake.. and this recipe turkey goulash and included in their e-cookbook.. take a look it can be found here.. e-cookbook..

Thursday, August 16, 2012

"heatlhy" oven baked turkey meatballs..

i've mentioned a time or two that my husband comes form a big italian family.. they are from buffalo new york (pete's great great aunt is the one who "invented" buffalo wings at the anchor bar.. i'll tell you about that story some day..) but sometime in the 60's they moved to vegas and when he was growing up his nonna and grandpa lived next door and next door to them was his benina (aunt) and unc (uncle) and their family.. on sunday's they would have big family dinners.. with so much to eat it was amazing.. i loved sunday dinners.. sunday dinners ended over 20 years ago :o( but every now and again i will get a wild hair and want to make a big italian meal.. now a days though we are trying to eat "healthy" the big italian meal has turned into baked turkey meatballs over whole grain pasta.. but you know what, it still taste great.. if you want a more traditional sunday supper here is nonna's recipe  here.. now on to the healthy meatballs..

baked turkey meatballs

prep time: 15
cooking time: 20-30 minutes
servings: approx. 8


2 lbs of ground turkey ( i used 1 lb. ground turkey and 1 lb. turkey italian sausage )
3 egg whites
1 egg
1 cup whole wheat italian seasoned bread crumbs
1/2 cup low fat 2% part skim mozzarella
1/2 cup fresh grated parmesan cheese
2 cloves fresh minced garlic
1 tblsp. chopped parsley (i forgot this)
salt and pepper

mix all the ingredients in a bowl, add water to moisten if needed... shape meatballs, i made them about 2 inches around then put them on a lined baking sheet and baked them on 375 (f) around 20-30 minutes .. basically until golden brown.. taste .. then taste again.. he he you can now add them to your favorite sauce.. or make meatball sandwiches.. or meatball panzarotti's (that recipe can be found here..) but whateve you do.. enjoy them!! and do yourself a favor have a big sunday dinner every now and again.. it will make you smile..

Wednesday, August 15, 2012

take my word for it wednesday.. julia childs rocked.. in honor of her b day today... i give you braised onions..

today is julia child's birthday.. she would have been 100!! she is such an iconic chef.. you don't have to be a food blogger, foodie or even cook to appreciate and love julia childs.. one of my favorite movies is julie and julia.. love love it.. the moment the movie was over i did two things.. started it from the beginning again and watched it a second time and i got on line and ordered her cook book from amazon.. this recipe was one of the first recipes i tried from the cook book.. oommgg.. if you like onions these amazing.. she served them with her famous beef bourguignon.. which i didn't attempt to make but the onions i did serve with a brisket that was amazing.. i could eat these little babies all day long..

braised onions

prep time: 5 minutes
cooking time: 40-50 minutes
servings: 4


1 pound frozen pearl onions, thawed and drained
2 tblsp. butter (plus 1/2 tblsp)
1/2 cup unsalted beef stock
salt and pepper

heat 2 tblsp. butter in a large skillet over medium heat.. add onions an saute until lightly browned.. add beef stock, salt and pepper.. cover and simmer for 25-30 minutes or until tender.. uncover and "boil" off any excess liquid and add a 1/2 tblsp. of butter and cook another 10-15 minutes.. season with more salt and pepper if needed.. serve immediately..


Tuesday, August 14, 2012

sticky.. sweet... spicy... messy.. honey sriracha chicken wings..

back in the 80's a "new" pizza place came to las vegas.. it was called metro pizza their menu can be found here.. pete and i could not get enough of them.. their pizza's are amazing but their experience in flavor like non other.. when they first opened they had on their menu honey cayenne chicken wings.. they were/are/and always will be my favorite wing ever.. i would order extra of the sauce and dip my pizza in it too.. sometime in the 90's they took them of their menu.. why i have no idea.. i think i actually cried the first time i didn't see them on the menu so i asked what had happened (always ask if something you love has been removed from the menu of a local favorite of yours 9 times outta 10 they can still make it) the waiter said that while it's not on the menu anymore you can order plain wings and have them tossed in their "house dressing" and guess what that is.. honey cayenne.. you guessed it!! unfortunately i haven't eaten at metro in probably 10 years :( not sure why mostly convenience i am sure.. but these wings i made the other night fill that void of missing my favorite wings.. if you don't know what sriracha is it's an asian hot sauce with it's own unique flavor.. i love it.. i tried it a few years ago at a little dive thai bbq place by my office and have been addicted ever since.. i put it in everything.. (love love it on rice) i don't care for ketchup but ketchup and sriracha.. amazing.. sriracha and mayo.. best fry sauce.. add a little to cole slaw dressing. sweet n spicy.. yummy.. any recipe you want to add a little extra kick add it too you won't be disappointed.. i promise..

oven baked crispy chicken wings

prep time: 5 minutes
cooking time: 1 to 1.5 hours
servings: 4


1 bag of party chicken wings (they usually come 24 in a bag) the ones i have been getting lately have been so meaty.. for a while they were so skinny no meat at all so kind of pay attention when buying them), defrosted
1/2 cup honey
1/4 - 1/2 cup sriracha (if your not that much into heat but want very good flavor start with a tablespoon.. you can always add more.. it is pretty hot so experiment with the flavors..)
1 tbls. sambal olek chili paste (asian isle)
spray pam

preheat your oven to 450 degrees (f).. make sure to defrost your wings.. i take a foil lined baking sheet and use a rack over the foil, i don't want my chicken wings cooking in their own juices.. i want them up and away from it.. i spray the rack with pam then place my wings on the rack then spray the wings with pam.. put in the oven and cook for about 30 minutes.. once they start to get crispy brown on the one side flip them over.. usually about 30 minutes, depends on how meaty or lack there of they are.. once you flip them over.. spray that side with pam and bake another 30 minutes or so.. check on them you want them crispy and light golden brown..(might take longer again depending on their size and your oven..)

while they are cooking and you have about 15-20 minutes left on the wings.. it's time to make your sauce.. over medium high heat in a medium sauce pan heat honey, sriracha and chili paste until it's a nice thick consistency..reduce heat to simmer.. (or whatever sauce your going to use go ahead and heat that up now.. ) 

once the wings are done remove from rack and put in a large silver mixing bowl.. add your sauce on top of the wings and then in a swirling motion with the bowl coat your wings.. remove from bowl to a plate and serve.. my sauce got all over.. but it was so good... sticky.. sweet.. with a good kick.. yumm.. i dip them in blue cheese.. my recipe for blue cheese yogurt dipping sauce can be found here..

Monday, August 13, 2012

pinteresting monday.. diy farm table.. with wine/beer cooler built in..

i found the idea for the table on pinterest.. the plans and detailed instructions on how to make it can be found here.. (print them and take them with you to the hardware store.. we followed it almost exact.. only change was we made our table 6' instead of 8'..) the idea for the stain we used can be found here.. we used equal parts vinegar and coffee and threw in a piece of steel wool..we intended on using it after it sat for 24 hours but pete had to go out of town and it ended up sitting for about 3-4 days.. and i just love it.. check out how dark it is.. and the idea for the beer/wine cooler came from here.. i came home from work one day with a printed stack of projects i wanted pete and i to do.. and he picked this one as being one of the first.. the very first was the herb label/spoons we did here.. and well we didn't kill each other so we thought ohh let's do another project.. he he and it turned out amazing.. i couldn't be happier with the results..

pete cut all the wood on a saturday afternoon..

using the detailed instructions every step of the way..

sunday morning he started to assemble the table..

by sunday afternoon he was already starting to add the top..

by mid afternoon the table was built!!

doesn't it look purrty!!

he then cut the center piece for the wine/beer cooler..

we used a rain gutter.. and pete cut it down to fit..

it fits perfect.. *whew*

i was so pleased with how well this project was coming together..

then he started to stain it.. using the coffee, vinegar and steel wool..

the staining came along quiet nicely..

it's amazing it was just coffee, vinegar and steel wool..

then pete put a clear satin finish on it..

i seriously love this table..

I am linked up to this fun party.. check them out here..