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There is always a curiosity about who is blogging and what these peeps look like...so to satisfy some of your curiosity here is a photo of us as little chitlins.
Love,
Shelly( no teeth) & Robin ( big head )
Oh and if you want to know what we look like now....were taller.
Before I was old enough to go to school my mother would occasionally place me in daycare when she needed a sitter. I remember the swimming lessons where the instructor tried to drown me....(I am sure of it...tread water my fanny.....I was 3 years old dog-gonnit and my little pink swimsuit was riding up.....that witch) I remember the horse that we all had our pictures taken on (stupid thing tried to kill me. I know it, I had Indian war paint eh hemm...I mean AMERICAN Indian war paint, a feather on my head, and blue hands from the earlier hand-print on paper disaster and I swear the horse was going to eat me...SWEAR IT!) and most of all I remember the McDonalds cheeseburger day. This was a very special day that I had been looking foreword to. Ronald McDonald HIMSELF was to be there to entertain us and we were going to have HAPPY meals. Happy my ummmm....well, you get the picture. We waited patiently for the clown to show, eating our happy meals, enjoying our Hamburgler and Grimace ornaments....when what should happen? A chick in a green clown suit shows up claiming to be Ronald. AN IMPOSTOR! It was a regular coup d'etat I tell you. Children crying, workers claiming this was Ronald, and clown parts being strewn left and right. It was like going to a Anthrax concert and seeing Hanson. The point of the story? Although daycare was never a big hit for me and the happy meal has never been the same, I still like a good burger now and then with NO clowns on the side. Here is a great one with a twist.
-Robin
Salmon Burgers
2 lbs. skinless, boneless salmon, shredded
1/3 cup mayonnaise
1/2 cup chopped green onion
1 clove garlic, minced
1 tsp. olive oil
1 tsp. Old Bay Seasoning
1/4 tsp. white pepper
1 tsp. light salt
Directions:
Mix ingredients and let chill for 1 to 2 hours.
Form into patties and cook on a hot clean grill (or in a hot, non-stick skillet) about 3 minutes per side until a crispy crust forms.
Garnish with lettuce and serve on a bun or in our case a fresh baguette. (Served this with stewed apples and green beans.)
This is a co-blog. When we were just learning our way around the kitchen we decided to try and mimic a recipe for something that we enjoyed....and don't judge us by this...Chi-chi's seafood enchilada's and corn cakes. Yes, we DO have refined tastes....You remember chi-chi's don't you? They went out of business shortly after the whole "ecoli" thingy. Scallions, schmallions. Well, if people singing and placing sombrero's on your head is what you enjoy, then this is the recipe for you..... (o.k. not really, this is actually a good recipe).
-Robin
1 small onion finely chopped
1 tablespoon butter
1/2 pound fresh crabmeat
1/4 pound shrimp - peeled, de-veined and coarsely chopped
8 ounces Monterey Jack cheese
6 (10 inch) flour tortillas (It’s worth making your own!)
1 cup half-and-half cream
1/2 cup sour cream
1/4 cup butter, melted
1/2 teaspoon garlic salt
Paprika
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet, sauté onions in 1 tablespoon butter until transparent. Remove the skillet from heat and stir in crabmeat and shrimp. Shred the cheese and mix half of it into the seafood. Place a large spoonful of the mixture into each tortilla. Roll the tortillas up around the mixture and arrange the rolled tortillas in a 9x13 inch baking dish.
In a saucepan over medium-low heat, combine half-and-half, sour cream, 1/4 cup butter, and garlic salt. Stir until the mixture is lukewarm and blended. Pour sauce over the enchiladas, and sprinkle with remaining cheese and paprika.
Bake in preheated oven for 30 minutes.
Summertime is the perfect time to try and kick your healthy eating habits! Now I know you're saying. "Uh.... Shelly, don't you mean kick-START your healthy eating habits?"
UHHH NO... Did I say KICK-START.... NO... What is wrong with you can't your read... Obviously I did not say "KICK-START" I said KICK...you know like I"m going to kick my neighbors kid in the head if he pees in my yard one more time!
See this is exactly what I am talking about....all these summer greens and fruit salad and grilled chicken put me in a bad mood! I need some butter, sugar and chocolate people!
WHOOO I feel better now!
OK....check it out, this is a lazy but sort of fancy looking little dessert. By the way, I just typed "desert" but realized my mistake... there are 2 "s's" because it's twice as good. Just a little 3rd grade tip from me to you. *winking and pointing two finger guns your direction*
This post is really going bad...maybe I should have made a cocktail instead.
2 eggs
1 1/2 cups of sugar
1 1/2teaspoon of almond extract
1 ½ teaspoon of baking powder
1/4 teaspoon of salt
4 tablespoons of powdered cocoa
3/4 cup of milk
1 stick melted butter (cooled)
3/4 cup of flour (it the batter seems too thin you can add a little more, but not to much )
Butter a 9" round cake pan.
Mix eggs and sugar and whip mixture until it has a fluffy consistency.
Add almond extract, baking powder and salt. Add cocoa, milk and the melted butter.
Add flour.
Bake at 350 degrees 30-35 minutes
Icing
1 cup sugar
3 tablespoons cornstarch
2 ounces unsweetened grated chocolate
1 cup boiling water
3 tablespoons butter
1 teaspoon almond extract
Mix sugar and cornstarch; add chocolate and salt. Add water. Cook until mixture thickens. Remove from heat. Add butter and almond extract. Spread on cooled cake.
Decorate with blanched slivered almonds if you like.
If you have ever wondered what pizza in a cup with hot dogs would taste like then my friend, you are in for a treat. Apparently Better Homes and Gardens has lowered its standards to kid friendly meals that are "fun" because they look like something the dog up-chucked. How did they make it look good in that picture? HOW HOW HOW? Where is my food stylist dammit? Anywho, I pulled this one out of the oven, served it up to the chitlins and found myself thoroughly unimpressed. This is a beer food....and we are talking natty light folks. What of the children? Was this a hit? A resounding yes....they begged for more. Touche' BHG Touche'.
-Robin
Ingredients
8 oz. dried medium shell macaroni
1 large onion, chopped (1 cup)
1 clove garlic, minced
1 Tbsp. butter
1 16-oz. pkg. beef frankfurters, halved lengthwise and sliced
1 1/2 cups purchased spaghetti sauce
1 large tomato, chopped (1 cup)
1 4-oz. can (drained weight) mushroom stems and pieces, drained
1 8-oz. carton dairy sour cream
2 oz. provolone cheese, shredded (1/2 cup)
2 oz. mozzarella cheese, shredded (1/2 cup)
Directions
1. Preheat oven to 350 degrees F. Prepare macaroni according to package directions; drain and set aside.
2. In a large skillet cook onion and garlic in hot butter over medium heat until nearly tender. Stir in frankfurters and cook until lightly browned. Stir in spaghetti sauce, tomato, and mushrooms. Bring to boiling. Remove from heat. Stir in sour cream and half of the cheeses. Stir mixture into the drained pasta. Spoon into a 2-quart casserole.
3. Cover and bake about 30 minutes or until hot. Uncover and sprinkle with remaining cheeses. Bake, uncovered, 5 minutes more or until cheese melts. Makes 6 servings.
This little Parmesan "Bowl" was ripped straight from the pages of Southern Living….if you don’t subscribe you should! I find myself more interested in the recipes of that magazine than Gourmet (although still awesome). I call this "foofy food" ( I do realize it's not pink and coated in buttercream) because the little bowl is rather dainty and more something to serve your aunts or girlfriends, not that big strapping meat eating, wood chopping, horse riding man in your life....because we all have one of those right?
God I've been reading too many romance novels.
-Shelly
Start off with a small 6” flower pot and cover it with foil and coat foil with vegetable cooking spray. Place a 12” square of parchment paper on a baking sheet. Spread ½ cup shredded parmesan cheese onto the parchment paper, patting it into a 8 ½” circle. (grated does not work…only use shredded)
Bake ate 375 degrees for 5-7 minutes or until pale gold in color. Remove from oven, and let cool 10 seconds. Working quickly, invert the Parmesan circle over the prepared pot. Carefully remove the parchment from the Parmesan circle. Reserve the parchment to use again. Gently press the cheese over inverted pot into desired bowl shape…if the cheese circle is too hot, it will slide down the pot, casing small tears. If this happen, gently press the cheese together to seal any large gaps. Cool basket completely (about 5 minutes) and remove from pot. Preheat to create as many baskets as you need.
For the Pecan Crusted Chicken
Preheat oven to 425 degrees
For each Chicken breast coat with a tablespoon of Apricot jam…I just brush it on. Put your crushed pecans in a plate and dredge chicken in nuts.
Bake 30 minuets or till done.
