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Orange you glad I said Lemon?!

August 3, 2010

Behold, the mighty lemon!

This post is filled with all sorts of yummy lemon flavored foods.  Doesn’t that make you happy?

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Cold Brew Coffee – More brag than recipe

August 2, 2010

As I was slowly backing out of the driveway yesterday, Alex yelled at me to stop.  This action not being atypical, I looked up to see whether I was about to hit a) the fence or b) the house.  You can not imagine my confusion, when I realized that I was close to hitting neither.  He suddenly jumped out of the car and ran to the front porch.  The UPS man, who only yesterday destroyed our mailbox, had delivered another package.  A surprise package.  For me.  How exciting! Read more…

Beef pie with Guinness and mushrooms

July 29, 2010

Doesn’t that look delicious?  Well, not really, but trust me it was very good and the whole thing was made in only one pot!

I first had this when Shelly made it for me a few weeks ago.  I loved it so much, I made it once for myself and then again for some friends.  Mmmm, meat!

This dish was topped off with a lovely pastry puff (store-bought, don’t worry), but I forgot to take a picture of it before my friends and I devoured the entire thing.  Beef pie may not seem like your first choice for a summer meal, but this hearty meal was perfect for my little dinner party of three friends, great conversation, and 2 bottles of wine.

The original recipe can be found at which adapted it from an recipe.

I, of course, made my own changes.

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Step-mommy’s awesome cornbread dressing

July 26, 2010

When I was in the 5th grade, my dad married a very pretty lady named Gina, and I remember all my little school chums telling me that she would turn into a wicked step-mother soon enough.  I don’t know what kind of gargoyles those kids’ fathers married, but my step-mom rocks.  And she cooks!  Her cornbread dressing is especially tasty and she’s even started making them in a muffin pan so that everyone can get some of the yummy crust.

Pretty nice for a step-mommy, right?  Neener-neener.

P.S. – I highly recommend cutting down on your servings of other Thanksgiving dishes in order to eat at least 3 of these.  You’re welcome.

Wicked(ly nice)  step-mother’s cornbread dressing recipe

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Two lemon chicken

July 25, 2010

This recipe from Marcella Hazan’s “Essentials of Classic Italian Cooking” is the easiest and most delicious chicken recipe I’ve made. I get tons of compliments anytime I make it, and friends always ask for the recipe. I can recite it by heart. Here goes.

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Take your contacts out first

July 21, 2010

Once there was a blog. . . it was a happy blog. . . with many people posting their favorite recipes on it.   And, then, one day, everyone disappeared.  Ha ha ha ha. . .

Okay, so, here goes nothing. . .

I made it back into the kitchen this week, after an 8 hour day at work, to whip up a batch of pepper jelly.  I have been on this preserving kick lately – which must have something to do with some internal clock that we all have that goes “Hey!  Summer is passing you by!  Soak your veggies in vinegar and sugar and put them away for a cold winter day!”  You would swear that I have a garden. . . but no. . . I have been going to the supermarket (not even the produce stand!) in order to buy vegetables for preserving.  I don’t know why I’ve been on this culinary kick lately, but I’m going with it.  I am still crazy in love with the salsa, and am about to make another batch with all over the leftover jalepenos that I had from this recipe.  (Sometimes I’m not so great at figuring out how many items (like tomatoes, bell pepper, etc.) equals 1/2 c. or 2 c. or whatever the recipe calls for, so I always have crazy amounts of leftovers.  Anyhow, the recipe is super easy, and pepper jelly is always a hit atop a mound of cream cheese.  I don’t know what else you would do with it. . . Does anyone have ideas?  Because I do have a little stockpile now. . . The helpful hint of the day, though, is to take out your contacts first!  I don’t care how many times you’ve washed your hands after having chopped up the peppers. . . it doesn’t feel so great. . . stinging, blood shot eyeballs. . . yeah, just take them out.

Pepper Jelly
1 bell pepper, chopped fine
4 decent sized jalepenos, chopped fine (about 1/3 c.)
1 1/2 c. apple cider vinegar
6 c. sugar
6 oz. Certo (or other brand) liquid pectin
Place peppers in a large pot with vinegar and sugar. Bring the mixture to a boil. Remove from heat and add the pectin. Spoon into 1/2 pint jars. The recipe should make between 6 & 7 jars (i.e. enough to share, if you have to). And, always remember to sterilize your jars properly! Safety first.

Crying out in the darkness . . . or How to Make Salsa 101

July 7, 2010

The lack of activity on this blog, in no way, coincides with a lack of activity in my kitchen. Seeing as how we all have to eat, I imagine that it’s the same for all of you. . . unless everyone in the world has suddenly converted to fast food junkies, which, knowing all of you, seems highly doubtful. Often, I am too lazy to dig out my camera, or things get too messy to even imagine taking a photo. (After all, who wants to take a picture when their hands are covered with raw chicken germs?) Regardless, from time to time, there does come a peaceful, germ free moment in the kitchen when you may pause and ask yourself, why am I not taking a picture of this dish? It looks so beautiful. I went to so much trouble to get to this point, etc. So, I am encouraging you. . . go forth and multiply. . . or, umm, go forth and photograph? I’m trying to make myself cook new recipes every week, and I need ideas! Especially tried and true ideas.

Now, in order to avoid being a hypocrite, I’m posting some photos from last night’s salsa endeavor. Before I begin with the recipe, I want to make a special note that when preserving food, you should be cautious, make sure that everything is sterile, and all of that jazz. . . So, start with some clean jars!

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