Saturday, January 30, 2010
Tuesday, January 26, 2010
So a quick family dinner tonight, yet gourmet to my heart. Just a simple bisquick recipe, with a few modifications for tastiness and a little flavor.
2 cups Bisquick Baking Mix
1 1/3 cup Chocolate Milk
2 egg whites, beaten
1/3 cup applesauce
Preheat waffle iron. Add all ingredients together and mix well. let batter rest in fridge for 5 min. mix again for 30 sec. Spray waffle iron, fill and close. Serve with fresh fruit preserves, or whatever you want.
Sunday, January 24, 2010
So last night for our family night out we decided to try the new Fire Tap Ale House. It came highly recommended from my good friend Kim. It was a typical sports bar, setting, with a upper-class feel. We didn't have to wait to long, for a Saturday night, about 25 minuets for a table for 4 people. Which was lucky, because their waiting room had a very awkward feel to it. Once we got seated, I would have to give the servers a less than bronze star effort. It seemed to our waitress that being busy didn't suit her. We were not treated very friendly. She didn't say much to us, be seemed to be overwhelmed by the night. Which could be a number of things, or just an off day. We always had to ask to have our drinks refilled, our food came out no very timely and she only visited our table 4 times, get our drinks, serve our drink and take our order, bring our order and finally bring our check. The first time she said anything to use was when we told her we needed boxes, and she smiled and said, "Yeah, I always order to much too." That was the friendliest thing all night.
I menu all looked great, I wish I could have tasted a bit more. We tried two of their appetizers, Baked Mozzarella and a Monk Pretzel. The Mozzarella was served with a wonderful flat bread and some tomato basil sauce. The bread was wonderful, the sauce, which they use on their pizzas, was a little sweet for me, but tasty non the less. The pretzel was wonderful! just crunchy enough, just soft enough. It was served with a Homemade cheese sauce and a large grain mustard.
For dinner, We ordered the baked macaroni, a pepperoni pizza and my husband ordered a "Meat-lovers' Calzone. Large portions, and all the food was tasty. Their pizza is stone baked, the crust is light and has enough stability for you to hold it, but a bite to it that can only be classified as al dente. It was wonderful, and it tasted great the next day as well.... for breakfast I might add. There is another pizza joint here in town that is similar to the setting we found here... they better watch out.
The macaroni, was nice and creamy. The sauce was nice and flavorful. I feel it might actually rival some mom's homemade cheese sauces. It seemed to me that it was the same sauce that the pretzel came with. My husband loved his calzone. Why? because same great bread crust, filled with wonderful toppings and enough for him to take to lunch tomorrow, or eat in the middle of the night.
Overall, our experience was great. The wonderful aspect of the food offset the minor follies from the other areas in the restaurant. I would like to venture back to try different entrées and not have the kids with me. Maybe we would get a different treatment not having a crazy family label on us. Some suggestions that I would make...
Waiters, all need the same attire, and same level of attire, some shouldn't look like they just washed 500 dishes and then are brining me my food? They need to regroup with who is running food, and who is bussing tables. Also... maybe some of the staff is ultra friendly, review that with everyone. I heard a few other customers, also complain about staffing issues... not that I was trying to eavesdrop.
The layout of the restaurant needs to be reevaluated. There need to be a distinct separation from people eating, and people waiting. A room divider I would switch the Hostess meet and greet desk 180 degrees and put a divider behind them. But that is all my opinion.
Here is the Link to their wed site: http://firetapalehouse.com/
Here is the Link to their Menu: http://firetapalehouse.com/sites/firetapalehouse.com/files/FireTap%20Menu%2046300.pdf
Wednesday, January 20, 2010
1 loaf Challah Bread cut into 2 inch slices
2 cups Milk
1 tsp Vanilla
1/2 tsp Cinnamon (optional)
Preheat griddle to 350, or on a medium high heat on the stove. Mix together eggs, milk, vanilla and cinnamon. Beat for 30 seconds. Soak pieces of bread into mixture, making sure that each side is evenly coated. Grease griddle. Place bread on. Cook on each side until golden brown. Serve hot. Top with fresh fruit, a variety of syrups of flavored butters. My preferred choice would be to top with fresh boysenberry jam and powered sugar.
A good variation would be to switch a flavored extract like orange or almond for the vanilla. Also ground nutmeg, pumpkin spice or cardamon are great spices to add! Enjoy.
Saturday, January 16, 2010
2 cups low fat buttermilk
2 tablespoons kosher salt
2 tablespoons paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
Vegetable shortening, for frying
2 cups flour
2 cups sugar
Thursday, January 14, 2010
1/3 cup chopped cauliflower
1/3 cup diced cucumbers
1/3 cup diced seeded tomatoes
1/3 cup carrots cut on the bias 1/2 inch
1/8 cup chopped zucchini
1/2 cup shredded cheese
Toss all veggies together, serve with favorite dressing, garnish with cheese
Monday, January 11, 2010
1 Zucchini, cut bias
2 Yellow Squash, cut bias
1/2 Red Onion, cut julienne
2 Tbs Olive oil
1 Tbs Fresh Rosemary, Chopped
tt Salt and Pepper
Wash and cut vegetables and herbs, Preheat a saute pan on medium heat. Toss vegetables with oilve oil, Enough to lightly coat. Pour a small about of oil in heated pan. Add the vegetables and herbs. saute until al dente. Serve immediately.
1/2 lb Yukon Gold Potatoes
1/2 lb Baby Red Potatoes
2 Tbs Rainy Pass Rosemary Blend (from Summit Spices)
3 Tbs Olive Oil
tt Salt and Pepper
Cut Potatoes into 1" wedges Place all ingredients into a bowl and toss with olive oil. If they are fairly dry, add more oil until evenly coated. Spread onto a sheet pan or baking dish. Bake at 375 for about 45 min or until potatoes are tender and lightly browned. Be sure to stir several times during the roasting process to help with even browning.
Saturday, January 9, 2010
Oh nelly! Another wonderful sauce from yours truly!!!!! Great with chicken! Great with Pork! I also have served this over potatoes and rice. Jasmine rice is the best choice.
2 cups of chicken stalk
1 can of ginger ale
2 tbs minced ginger
Pinch of saffron
Salt and pepper to taste
Slurry to thicken (corn starch and water)
¼ cup onion
¼ cup celery
1/8 cup carrot
In medium sauce pan sauté onion celery, carrot on medium heat. Add minced ginger. Add stalk and ginger ale. Simmer on low for 10 minutes. Add saffron and salt and pepper. Use immersion blender to combine all ingredients. Thicken with slurry as needed. Serve warm.
So want a wintery sauce that goes great with chicken and pork? Try this one... Cranberry and Apricot Sauce. I have found that is easy and very versatile. Also great for all those individuals who still crave a tasty turkey meal. ENJOY!
Cranberry and Apricot Sauce
2 cup fresh or frozen cranberries
2 Tbs of apricot jelly or marmalade
3/4 cup sugar, or more as needed
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
2 cup of chicken stalk
salt and pepper as needed
slurry (cornstarch and water)
In a small saucepan combine cranberries, apricot jelly, chicken stalk, sugar, cinnamon and cardamom. Bring to a boil, reduce heat to simmering and cook until cranberries are tender, stirring occasionally. Cook, stirring, until sauce thickens. Taste and add more sugar, if necessary. Use blender or hand blender, to combine all ingredients. Use slurry to thicken if necessary Cool. Serve at room temperature.
Monday, January 4, 2010
One of my favorite dishes is Corn Bread Casserole.
My college budget and my hungry roommate Emily inspired this dish. We were poor and were having a few “boys” over and well I combined resources and brainpower and this is what I got. The boys loved it, I loved it and now my Husband requests it all the time. It has the potential for many variations and experimentations, but is wholesome and tasty, especially on a cold or busy day.
1 Lb of lean ground Meat
1 cup frozen corn
2 TBS Taco seasoning
1 small can of tomato sauce (8 oz)
1 can of Favorite Chili
3 cups of Marie Calendar Corn bread mix
1 ½ cups cold Water
2 ½ cups of shredded cheese (any flavor)
In a fry pan, brown meat, add taco seasoning, tomato sauce, corn and can of chili. Place in casserole pan, spread out evenly. Sprinkle 2 cups of cheese over meat. In a separate bowl mix corn bread batter. Spoon it over meat mixture. Sprinkle with remaining cheese. Bake at 400 degrees until corn bread is done. Serve with sour cream.
Good variations are other veggies like peppers and flavor your corn bread to make it spicy.
Basic Muffin Mix
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/4 teaspoon fine salt
1/2 cup unsalted butter, softened, plus more for preparing the muffin tin
1 teaspoon finely grated lemon zest
2/3 cup sugar, plus 1 tablespoon for the top of the muffins
2 large eggs, at room temperature
1/2 cup whole milk
1 1/2 cups fresh blueberries, rinsed and dried
1-Cup Mini Chocolate Chips
½ White Chocolate Chips and ½ Cup Craisens
2 TBS orange Zest, 3 Tbs Poppy Seeds
Preheat the oven to 375 degrees F. Lightly brush a 12-muffin tin with butter and set aside. Sift the flour, baking powder, and salt into a medium bowl and set aside.
In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, zest, and 2/3 cup of the sugar until light and fluffy, about 2 minutes.
Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition.
Remove the bowl from the mixer. Using a rubber spatula, fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Fold in the blueberries (or other ingredients). Take care not to over mix the batter.
Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.