Monday, August 31, 2009
Sunday, August 30, 2009
The first steps towards fall...Pumpkin Spice Coffee at Fresh Market. (I normally do not consume flavored coffees because the process of roasting and flavoring is highly chemical but c'mon is one bag once a year really gonna kill me? Don't answer that!) While Starbucks has their syrup on hand, they are not currently making Pumpkin Spice Lattes yet. Losers. Hel-lo! Yes it may still be hot as hades outside but technically I am in my "Fall" semester so I think we should all consider it fall. So for all of those you out there longing for the smells and tastes of fall....Fresh Market has your entree into the season.
Wednesday, August 26, 2009
The Bernat Yarn company has released 3 varieties of pink yarn in which the purchasing will result in $10,000 being donated to Susan G. Komen for the Cure. I bought a ball of the Satin yarn in Flamingo and created a pink ribbon out of crochet. In honor of my mother and aunt who have both overcome forms of breast cancer, I am creating pink ribbon ornaments. Please let me know if you or anyone else you know would like one and I'll see what I can do about making some in time to adorn your tree.
Monday, August 24, 2009
If you like the Sausage, Peppers and Onions save the leftovers for some pizza. Thanks to Sandra Lee on the Food Network, you can turn one tasty dinner into two. Take some garlic bread (I make my own), a little pasta sauce, your ingredients from the night before and top with cheese. Bake at 400 until the cheese melts and (if you're like us) gets a little toasty. Delish!
Saturday, August 22, 2009
This is one of the best "sandwich" ideas ever. I don't if it really qualifies as a "sandwich' per se. But I'm calling it that. Anywho. As tasty as this guys are, they are soo fattening. But not if you use turkey or chicken sausage. I personally use chicken sausages because our local Harris Teeter has just started making both sweet and hot Italian varieties. So I cook them up in a non-stick skillet. Then I let them rest on some paper towels because there is a little bit of fat. Next I sauté up sliced onions and bell peppers. While those cook I slice up the cooked sausage. Some people may like to leave them whole but I find it easier to eat in slices. Then once the veggies are done, I put the sausage back in the pan to warm them through. And thanks to Sandra Lee I have a yummy recipe for sweet, spicy and sour mustard. Yum!
Friday, August 21, 2009
Thursday, August 20, 2009
Wednesday, August 19, 2009
Monday, August 17, 2009
Crunchy Oven-Fried Fish
from the Episode: Fish Made Easy
To prevent overcooking, buy fish fillets at least 1 inch thick. The bread crumbs can be made up to 3 days in advance, cooled, and stored at
room temperature in an airtight container. Serve with Sweet and Tangy Tartar Sauce (see related recipe) or lemon wedges.
4large slices white sandwich bread , torn into 1-inch pieces
2tablespoons unsalted butter , melted
Table salt and ground black pepper
2tablespoons minced fresh parsley leaves
1small shallot , minced (about 2 tablespoons)
1/4cup plus 5 tablespoons unbleached all-purpose flour
2teaspoons prepared horseradish (optional)
1/4teaspoon cayenne pepper (optional)
1 1/4pounds skinless cod fillet , or haddock fillet, or other thick white fish
fillet (1 to 1 1/2 inches thick), cut into 4 pieces (see note)
1. Adjust oven rack to middle position and heat oven to 350 degrees. Pulse bread, melted butter, 1/4 teaspoon salt, and 1/4 teaspoon pepper
in food processor until bread is coarsely ground, eight 1-second pulses (you should have about 3 1/2 cups crumbs). Transfer to rimmed baking
sheet and bake until deep golden brown and dry, about 15 minutes, stirring twice during baking time. Cool crumbs to room temperature, about
10 minutes. Transfer crumbs to pie plate; toss with parsley and shallot. Increase oven temperature to 425 degrees.
2. Place 1/4 cup flour in second pie plate. In third pie plate, whisk eggs, horseradish (if using), mayonnaise, paprika, cayenne pepper (if using),
and 1/4 teaspoon black pepper until combined; whisk in remaining 5 tablespoons flour until smooth.
3. Spray wire rack with nonstick cooking spray and place in rimmed baking sheet. Dry fish thoroughly with paper towels and season with salt and
pepper. Dredge 1 fillet in flour; shake off excess. Using hands, coat with egg mixture. Coat all sides of fillet with bread crumb mixture, pressing
gently so that thick layer of crumbs adheres to fish. Transfer breaded fish to wire rack. Repeat with remaining 3 fillets.
4. Bake fish until instant-read thermometer inserted into centers of fillets registers 140 degrees, 18 to 25 minutes. Using thin spatula, transfer
fillets to individual plates and serve immediately with lemon wedges.
Saturday, August 15, 2009
Friday, August 14, 2009
Thursday, August 13, 2009
Sunday, August 9, 2009
Saturday, August 8, 2009
Sorry guys for not keeping up with this for the past week. My mom has been visiting and I guess I've been distracted. But I promise to get back on task. And to prove it, here are some lovely photos of a sunflower bouquet David bought for me. You can get such lovely things from the Farmer's Market.