28 January 2010

Thursday

Okay Sports Fans - another game time recipe. This one is for Salsa Meatball Tapas. The ingredients are easy to find and the prep is quick and they look delicious. Try these out Super Bowl Sunday.

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

This weekend I head out for Tennessee. They're calling for snow Friday night into Saturday and I'm hoping it passes before we leave Saturday afternoon. Not that I'm driving, I plan on doing homework for most of the 7 hour trip to Chattanooga. Why Chattanooga, you ask? I have a conference there and this time I am presenting. I've only ever been to Nashville, and I really liked that so I am looking forward to seeing another Tennessee city. Hopefully the weather cooperates and we have a good trip. If any of you have been to Chattanooga and have recommendations, I'll gladly take them.

26 January 2010

Please Phrase in the Form of a Question...

I've always wanted to be on Jeopardy. Ever since I was a little kid. I'd watch and keep my own score. I love trivia - my mind soaks up useless random information like a sponge. If you need a teammate for Trivial Pursuit, I'm your girl. Ever since they've started doing the Jeopardy contestant testing online, I've tried every time. I think tonight was the fourth time I've taken the test. Out of those four tries (so far), I've been asked to a regional audition once. This was in Boston and it was about 4 years ago. I never got beyond that, but I keep trying. I took the test again tonight. I don't know that I did so well, but you never know. Hopefully they say "Yes, Nichole, come to Raleigh for an audition". I'm keeping my fingers crossed.

21 January 2010

Thursday Recipe

With the Super Bowl coming up and all, I thought I would delve into the recipes for game time. The next couple of weeks will feature recipes I've found for the perfect Super Bowl snacks. First up - wings! This Buffalo wing recipe comes courtesy of Alton Brown, host of one of my favorite food network shows, Good Eats.

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

Outside my window … I can see the engineering building (I think it's the engineering building)

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.

14 January 2010

Thursday Recipe

I love Ina Garten's recipes. She creates such tasty, delightful dishes - whether it's dessert, an appetizer, or crackers, she doesn't skimp on anything. Everything I've ever made of hers has turned out so well. I also love shrimp and I plan on picking some up at the grocery so I can make something this weekend. So who to turn to for a tasty shrimp dish? Ms. Ina of course. Here is her recipe for bakes shrimp scampi. I can't wait to try it. Maybe with some roasted asparagus as a side.

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

So those of you that have been following along know that I was toying with the idea of not going back to school in the Spring. As is a woman's prerogative, I changed my mind :) I started classes this week and am really looking forward to my classes this term. On Mondays I have Organizational Theory. This was one of my favorite courses when I was working on my Masters degree. We're using a newer edition of a book I've already read (and still own). Unfortunately we are now two editions removed so I needed to buy a new copy. The content is pretty much the same, but the examples and cases in the book have been updated.

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

Outside my window … the sun is setting and it is super cold (well, super cold for North Carolina)

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


The cat in this picture reminds me so much of my Jack. Except for the cuddling. Jack is not a snuggly lap cat. Much to my chagrin.

07 January 2010

Thursday Receipe

This is another recipe by Ellie Krieger. I love her stuff. She uses a lot of fresh ingredients and has a knack for recreating not so healthy dishes into healthy ones. This is her recipe for chocolate almond meringues. 4 cookies per serving, only 120 calories.

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 can be a pretty picky eater. Admittedly, I eat way more variety now than I did when I was a kid, but I still shy away from certain things. There are very few fruits and vegetables that I actually like and will eat on a regular basis: sweet potatoes, asparagus, corn, green beans, carrots (uncooked), celery, strawberries, green apples, bananas, green grapes, peaches, and cherries. I know. I know, I should eat more than that, but I just don't like it. I'm not going to force myself to eat something I cannot stand. So with my aversion to veggies and all, I had always stayed clear of veggie burgers and the like.

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!

01 January 2010

Sunshine


Do you think he's content relaxing in the sun?

Friday Fun - Happy New Year!

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