29 January 2010
28 January 2010
Thursday
Ingredients
- 12 frozen cooked meatballs (1/2 oz. each)
- 1/4 cup A.1. Thick & Hearty Steak Sauce
- 1/4 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
- 4 oz. KRAFT Natural 2% Milk Blend of Reduced Fat Monterey Jack, Mild Cheddar & Colby Cheeses, cut into 12 slices
- 24 RITZ Crackers
- 12 stuffed green olives, sliced
Directions
HEAT oven to 350F. Cook meatballs as directed on package; cut in half. Place in large bowl. Add steak sauce and salsa; toss to coat. Cut cheese slices in half. PLACE crackers in single layer on baking sheet; top with cheese and meatballs. BAKE 4 to 5 minutes or until cheese is melted. Top with olives.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.
Special Extra: For spicy tapas, prepare using medium or hot salsa. Top each with 1 jalapeno slice instead of the olive slices.
Substitute: Prepare using KRAFT 2% Milk Natural Colby & Monterey Jack Cheese.
27 January 2010
On the Road Again
26 January 2010
Please Phrase in the Form of a Question...
22 January 2010
21 January 2010
Thursday Recipe
Ingredients
- 12 whole chicken wings (about 3 pounds)
- 3 ounces (6 tablespoons) unsalted butter
- 1 small clove garlic, minced
- 1/4 cup hot sauce
- Kosher salt
Directions
Place a 6-quart saucepan, with a steamer basket and 1 inch of water in the bottom, over high heat, cover and bring to a boil.
Remove the tips of the wings and discard or save for making stock. Use kitchen shears or a knife to separate the wings at the joint. Place the wings in the steamer basket, cover, reduce the heat to medium and steam 10 minutes. Remove the wings from the basket and carefully pat dry. Lay out the wings on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator to dry, about 1 hour.
Preheat the oven to 425 degrees F. Remove the paper towels on the pan and replace with parchment paper. Roast on the middle rack of the oven, about 20 minutes. Turn the wings over and cook 20 to 30 more minutes, or until the meat is cooked through and the skin is golden brown.
While the chicken is roasting, melt the butter in a small bowl with the garlic. Pour this along with the hot sauce and 1/2 teaspoon salt into a bowl large enough to hold all of the chicken and stir to combine. Remove the wings from the oven, transfer to the bowl and toss with the sauce. Serve warm.
20 January 2010
Wednesday Day Book - school edition
I am thinking … that it's time I seriously start to consider dissertation options
I am thankful for … the opportunity to continue my education
I am reading … Reframing Organizations. It's written by Bolman and Deal. I had to read a previous edition for my Master's program. It's a pretty good read.
I am hoping … to do as well this term as I did last term
On my mind … what on earth am I going to do for my presentation next week
I'm learning … that I have little patience for people who do not pay attention
Noticing that … the construction on Hillsborough Street is getting more intense, not less
From the kitchen … asparagus, potatoes, and a vegetarian option
Around the house … I need to vacuum and do laundry
One of my favorite things … my classmates in my program. They are really nice people.
15 January 2010
14 January 2010
Thursday Recipe
Ingredients
- 2 pounds (12 to 15 per pound) shrimp in the shell
- 3 tablespoons good olive oil
- 2 tablespoons dry white wine
- Kosher salt and freshly ground black pepper
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 4 teaspoons minced garlic (4 cloves)
- 1/4 cup minced shallots
- 3 tablespoons minced fresh parsley leaves
- 1 teaspoon minced fresh rosemary leaves
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 extra-large egg yolk
- 2/3 cup panko (Japanese dried bread flakes)
- Lemon wedges, for serving
Directions
Preheat the oven to 425 degrees F.
Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.
Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.
13 January 2010
New Semester
The second course is History of Higher Ed. I'm happy that I am getting a second crack at this course because I was not a fan back in my OSU days. I was so eager to take this class. Being a history major and all, it was a combination of the two things I loved. The bad news was that we had this really cranky professor who didn't seem to like us very much. At one point he accused us all of plagiarizing (a completely unfair, untrue, and unjustified accusation). It really soured the whole experience for me. I'm happy that I am getting to take this course again.
So my books are ordered, my pencils are sharpened, and I am ready to go.
10 January 2010
Sunday Day Book
I am thinking … about maybe stopping by ikea when I am in Charlotte next weekend
I am thankful for … a new semester - classes start tomorrow
I am reading … Paragon Walk. It's by Anne Perry. It was required reading one year in high school and I fell in love with the series.
I am hoping … Emily and Auntie Pat have a good trip down to NC
On my mind … heading to Charlotte next weekend to see family!
I'm learning … to tolerate working out at least 4 times a week.
Noticing that … it's time for a pedicure...next weekend at some point
From the kitchen … leftover sushi for dinner
Around the house … cleaned and vacuumed today, watching the Cardinals beat the Packers.
One of my favorite things … Sugared Plums scented candles from Yankee Candle
08 January 2010
Friday Fun
07 January 2010
Thursday Receipe
Ingredients
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/3 cup superfine (caster) sugar*
- 3/4 teaspoon almond extract
- 2 ounces semisweet chocolate, finely chopped
Directions
Preheat oven to 250 degrees F. Line a baking sheet with parchment paper and set aside. Place egg whites and cream of tartar in a clean, dry bowl of a stand mixer and beat until foamy. Add sugar and almond extract beat until meringues hold soft peaks, about 3 minutes. Fold in chocolate gently until just incorporated. Using a pastry bag or a sealable plastic bag with the corner snipped off, pipe meringue by the tablespoon onto cookie sheets. Bake for 40 minutes, then remove from oven and let cool completely before removing from parchment paper. Transfer to an airtight container.
*You can make your own superfine sugar by placing sugar in a food processor and processing on high for 30 to 45 seconds.
05 January 2010
Trying Something New
I was feeling adventurous last week. And I had a coupon. So I bought a couple of packages of Morningstar Farms products. I tried one of them out last night. Oh. My. Stars. It was so delicious. I tried the hickory bbq riblets. It's not real pork, but dang if I couldn't tell the difference. It was sooo tasty and the bbq sauce was delish. I paired my portion of "ribs" with some mashed sweet potatoes and asparagus. Quite the well rounded dinner (and WW points friendly too) and it was so good. I'm glad there are leftovers!