Try to change my mind…
What is your food nemesis?
Try to change my mind…
What is your food nemesis?
So remember that one time in college you ordered a Long Island Iced Tea? It was gross, but you drank it anyway because you didn’t want to be THAT girl. Well, this is nothing like that. It actually tastes good!
The Long Island Iced Tea dates back to the 50’s when Long Island house wives wanted to drink, but didn’t want their husbands to know they were sneaking their stash. They would just put a small amount of everything in cola, tea, or soda water. Problem solved! Brilliant! Well, it is 2015, so hopefully you don’t need your husbands permission to drink. If you do, come over to my house. I will provide the liquor and hook you up with a divorce lawyer!
Courtesy of Geoffery Zakarian on The Kitchen…
1 ounce Sour Mix, recipe follows
3/4 ounce vodka
3/4 ounce gin
3/4 ounce tequila
3/4 ounce rum
3/4 ounce triple sec
Splash of rose champagne
Lime or lemon slices, for garnish
1 cup sugar
3/4 cup lemon juice
3/4 cup lime juice
In a cocktail shaker filled with ice, combine the Sour Mix, vodka, gin, tequila, rum and triple sec. Shake vigorously for 30 seconds and then strain into a highball glass filled with ice. Top with rose champagne, garnish with a lime or lemon slice and serve.
Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Stir in the lemon and lime juice. Store, covered, in a glass or plastic container in the refrigerator for up to 2 weeks. Yield: About 3 cups
Recipe courtesy of Geoffrey Zakarian
What a great weekend!
We built a horse fort (fort out of Licorice and Butterscotch)
We had a lot of fun at the pool!
We snuck candy!
And a few drinks here and there…
We played some soccer.
I found a sale on cheese…
Hope everyone has a great holiday!
Can’t wait for my garden to grow! Looking forward to having lots of tomato sandwiches by the pool!
Lulu on the lake…Missing her sweet face =)
Hey guys! I hope you all had a great weekend. I know it has been a bit since I have checked in, We had some wild and crazy nights not conducive to cooking…
Wednesday night the hubby was out and the girls and I were craving pizza. Marco’s to the rescue! Greek salad, cheesy bread sticks, and one thin crust pizza with mushrooms and black olives; on half I added pineapple and feta for me. It hit the spot! I even had a little left over for some breakfast. Who doesn’t like cold pizza?
Thursday Miss Mandy came over. Standard Chinese dinner =) I ordered shrimp fried rice with broccoli. Enough for leftovers the next day. We shared a bottle of red wine, of course! But more than anything, I enjoyed the friendship and conversation.
Friday was dinner out with my parents. Katie’s turn to pick…she chose Opa, a favorite Greek restaurant. No objections! I ordered the falafel platter. Everything there is amazing; lamb, chicken, tilapia, moussaka, gyros, etc… You just can’t go wrong!
Saturday was pretty awesome. The girls decided to let me sleep in. They even went downstairs and made their own breakfast! Love that Becca can pour cereal and milk! Then I went to a Zumba party at my gym. 2 hours of Zumba fun! Well, 1 hour 45 minutes. a few breaks to drink water and make sure my thighs were still attached to my leg bones. Then the girls and I joined my mom for our pool opening! So nice and relaxing! Even better? My mom took the girls to spend the night. Hubby was out for the evening, so I ordered Indian food (Cheese Naan, Veggie fritters and Samosas, and Butter Chicken), and caught up on all my TV shows all while sipping on my favorite Red. Heaven!!!!
Today was equally awesome. Woke up to an empty house. Serenity. I went to a yoga class, which felt so amazing after 2 hours of Zumba. Such an awesome stretch. Then I took a trip to the grocery store to get ingredients for this week’s meal plan.
Tonight- Chicken Thighs with Thai Curry Onion Gravy with Herbs
So I didn’t realize my chicken stock was actually Thai Curry chicken stock. No worries. It turned out AMAZING!
Ingredients- 4 chicken Thighs (or Breasts), 1 chopped onion, 3 tablespoons butter, 3 tablespoons flour, 3/4 container of Thai Curry Chicken Stock, fresh herbs, 1/2 cup chopped (basil, sage, oregano)
Directions- Heat cast iron skillet on high. Salt and pepper both sides of chicken. Brown each side in a tablespoon of olive oil, about 5 minutes per side. Take out chicken. Add in onions. Brown for 5 minutes. Add in about 1/3 cup of stock to deglaze pan. Add chicken back in and add in 1/2 herbs. Turn down heat to med.low. Cook for about 30 minutes until chicken is almost cooked through. Take out chicken. Add butter and flour. Whisk. Add in stock a bit at a time until desired consistency. If you put in a spoon, the gravy should coat the back out it and look glossy. Add the chicken back in the gravy and simmer until done, about 5-10 more minutes.
Monday- Pork Chops, Stove Top Dressing, veggie. Early dinner, late night yoga class.
Tuesday- Beef Enchiladas
http://funfoodiefamily.com/2013/07/05/beef-and-chicken-enchiladas/ Will all be assembled for Daddy to pop in the oven while I am shaking it at Zumba =)
Wednesday- Kielbasa, yellow rice, baked beans Another easy early dinner so I can still make it to my yoga class
Thursday- Daddy night with the girls…probably Five Guys or Chick-fil-A. I’m taking a Barre class, so I will probably eat some leftovers of some sort when I get home.
Friday- ???? Family dinner night out! Becca’s turn to choose…
1 more week of school!!!!!!!!!
Evening guys! Hope everyone is having a spectacular week! 8 more days of school!!!! Monday night I made pasta with some leftover sausage and mushrooms and a random jar of marinara I spied in the cabinet. Something kind of like this, except with jarred sauce…http://funfoodiefamily.com/2013/09/30/spaghetti-with-mushroom-and-meat-sauce/
I have to say that whole wheat pasta is slowly becoming a family favorite. No one really notices the difference! I can eat just enough to fill me up and still feel great all during my yoga class.
Tonight the hubby made some fish sticks and fries. I had him time it so they would be ready when I got home from my Zumba class. There were not very many fish sticks, so I heated up a couple of veggie burgers in a pan while I cooked the Steam-fresh frozen corn. The girls gobbled up their dinner. Success!
As I was cleaning the kitchen, I decided to make something for lunch using some things in the fridge; leftover spaghetti, sliced mushrooms, an onion, a bag of snow peas, leftover corn, sun-dried tomatoes, and some pine nuts.
Hey guys! So this weekend we celebrated 2 important people. Katie and ME!!! It was Katie’s birthday which always coincides with Mother’s Day. Best Mother’s Day present I have ever received =) Lots of fun, yummy food, and amazing family!
First Up…Katie’s birthday. She wanted to invite a few friends over for a play date. Only one sweet girl could make it (damn you spring sports), but we all had a blast. It was nice to hear 3 girls running around and playing together. We miss that. We ate cake, drank strawberry milkshakes, and opened presents. Tons of fun!
I made bacon cheese burgers for dinner. YUM! http://funfoodiefamily.com/2013/08/28/burgers-2/
Dinner was so fun! I cooked stuffed mushrooms (Italian Sausage in mushroom caps topped with mozzarella cheese baked at 350 for 15 minutes), and steak with twice baked potatoes (http://funfoodiefamily.com/2015/02/15/steak-twice-baked-potatoes-and-pan-steamed-broccoli/)
Phew! What a long week! Happy Friday! Wings were on the menu tonight. Chicken wings were on sale at the grocery store, so I decided to try a recipe for honey sriracha wings from Food Network. My family LOVED them!!!
Honey Sriracha Chicken Wings (from Food Network)
2 tablespoons vegetable oil, plus more for the pan
2 pounds chicken wings, split at the joints, tips removed
2 tablespoons unsalted butter, melted
1 teaspoon granulated garlic
I added 1 teaspoon poultry seasoning
Kosher salt and freshly ground pepper
For the Sauce:
5 tablespoons unsalted butter
1/3 cup honey, plus more for drizzling
1/4 cup Sriracha (Asian chile sauce)
1 tablespoon soy sauce
2 teaspoons fresh lime juice
Preheat the oven to 400 degrees F. Lightly coat a large rimmed baking sheet with vegetable oil. Dry the chicken wings with paper towels and place in a large bowl. In a small bowl, mix 2 tablespoons vegetable oil, the melted butter, granulated garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Pour the mixture over the wings and toss well to coat. Spread the wings in a single layer on the prepared baking sheet.
Bake the wings until browned and crisp, 45 to 55 minutes. Meanwhile, make the sauce: Melt the butter in a small pot over medium heat. Add the honey, Sriracha, soy sauce and lime juice and stir until the mixture bubbles gently. Remove from the heat and set aside.
Carefully remove the wings from the baking sheet and transfer to a large bowl. Pour the warm sauce over the wings and gently toss to coat. Transfer the wings to a serving platter and drizzle with more honey; serve with lime wedges.
So if you haven’t noticed, my family loves pasta. I am always trying to find new ways to make it. Recently, I started asking the girls to look through a couple of magazines and cookbooks to pick some recipes they want me to make. They usually always pick pasta or chicken dishes. This last week, they both agreed on this Rachael Ray recipe from her newest magazine, May 2015. It was a 30 minute meal, so I was in! I made it tonight, and everyone loved it!
6 out of 8 thumbs up – Next time I will add a veggie (peas or broccoli) and another protein (chicken or shrimp).
FYI- new category…any recipe you want me to try? Send it my way =) Amy
Carbonara-Style Pasta, Hold the Yolks- From the Magazine Everyday with Rachael Ray May 2015
1 cup dry white wine
2 cloves crushed garlic (I also minced)
1 teaspoon saffron threads (I didn’t have any, but I will use next time. The saffron makes the yolk color)
1 cup cream
Salt and white pepper (I used black pepper)
3 tablespoons olive oil
1/4- 1/3 pound pancetta or meaty (not fatty) guanciale, diced into 1/4-inch pieces (could substitute bacon)
1 pound spaghetti or linguine (or any pasta, really)
1/2 cup grated Parmigiano-Reggiano, plus more for passing
1/2 cup grated Pecorino Romano, plus more for passing
Finely chopped flat-leaf parsley, for garnish (did not use…my kids would just pick it out)
Bring a large pot of water to boil for the pasta.
In a small saucepan, heat the wine, garlic and saffron over medium until the wine is reduced by half, about 5 minutes. Add the cream and season with salt and white pepper. Reduce the heat to medium-low and simmer gently, stirring occasionally, until the sauce is reduced by about half, about 10 minutes.
In a large skillet, heat the olive oil, three turns of the pan, over medium. Add the pancetta and cook, stirring often, until lightly browned, about 5 minutes.
Salt the boiling water, add the pasta and cook to al dente. Add a ladleful of the starchy pasta water to the pancetta in the skillet. Drain the pasta and transfer to the skillet.
Discard the garlic from the saffron sauce (I did not do this since I minced and my family loves garlic); add the cheeses and stir until smooth. Pour the saffron sauce over the pasta and toss to combine. Adjust the seasoning and top with more cheese and the parsley.
Evening friends! I hope everyone has had a great weekend. We just got back from seeing the new Avengers movie. It was pretty awesome, and I highly recommend it. Even if you have no idea about comic books (I am totally clueless), you will have a great time; fun movie for sure!
Something else that is pretty awesome? Only 3 more weeks until summer!!! Can’t wait to spend the days with my girls being lazy, going to the pool, gardening, and cooking on the fly. The last couple of weeks have been pretty crazy, so I have not really made a meal plan. The next few weeks will probably be crazy, too, but we need to eat at home. I need to cook for my sanity and our wallets. Here is what is on the menu for this week…
Monday- Pork Chops, Couscous, and veggie Maybe these??? http://funfoodiefamily.com/2014/08/05/sage-marinated-grilled-pork-chops/
Tuesday- Pasta Carbonara- always a favorite…new recipe…
Wednesday- Hummus Sesame Noodles- Say what? I saw this in a Rachael Ray Magazine. This is a mommy meal for sure!
Thursday- Honey Sriracha Wings Same idea as this http://funfoodiefamily.com/2014/06/04/honey-sriracha-chicken-legs/.
Friday- Chicken Sorrentini Pasta sort of like this http://funfoodiefamily.com/2014/10/26/shrimp-fettuccine-sorrentini/
I have this beauty chilling in the fridge for the perfect moment. Hoping tomorrow night will be beautiful so I can sit outside and read and drink a couple glasses. Have a great week! See ya real soon! CHEERS!
Confessions of a fashion eccentic
~ the art of life ~
California Central Valley's Happy Valley!
Gear, Books and Technique
This WordPress.com site is the cat’s pajamas
Useful tips for keeping your children healthy
inspiration, motivation, empowering
Welcome to My World
Live the life you want to live
"And those who were seen dancing were thought insane by those who could not hear the music." - Nietzche
Sun Protection & Green Info
original performance art with an imagination to change the world
Vegetarian Cooking by Deena Kakaya Food Writer
This WordPress.com site is the cat’s pajamas
Veggie Food. Music. Everything In Between.