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I typically prefer to make my own tortilla chips just by baking cut up flour tortillas. That way, I know they are not loaded with fat and oils, and they taste much fresher. I will still buy bagged chips if I have a lot of things to do getting ready for a party, though!
Guacamole with baked tortilla chips
3 large ripe avocados
1/3 c. sour cream
2 T. taco sauce
6-8 flour tortillasCut each avocado in half; twist to separate the two halves.
Chop the knife into the pit so that the knife sticks...
...carefully turn the knife to loosen the pit...throw pit away. 
(NOTE: Funny story from years ago: My friend Denise and I were supposed to be going to see a movie, and I was making a little snack beforehand so I'd be able to avoid popcorn at the cinema. Long story short: I cut my thumb while taking the pit out of an avocado. Sliced it a good one. With a serrated steak knife. Ow. Seriously—OW!
It wouldn't stop bleeding, so I called her, chuckling {because I couldn't believe I'd just cut myself}, and said that we'd have to wait to see the movie because I'd just Keyser Soze'd my thumb and was planning on going to the ER. She thought I was kidding at first, then she was mad that we weren't going to the movie! LOL! {she was pregnant and moody at the time!}
And ya know who has no sense of humor? The people who work in the emergency room. When they asked me what happened to my thumb, I jokingly said, "I got in a knife fight with an avocado." Nothing. No laughing; not even a smirk. They just looked at me like I was nuts. So, I clarified by saying, "kitchen accident.")
So, anyways...scoop out avocado with a spoon, or if you have an avocado slicer, you can use that:
Mash the avocado with a fork; make it as smooth or as lumpy as you like. Sometimes I like to leave some chunks in there for texture. Mix in the sour cream and the taco sauce. (Option: you can use salsa instead of taco sauce, if you prefer.)
Cut up the flour tortillas into triangles, place on a cookie sheet—NO OIL!—and bake at 350˚
for about 10-12 minutes or until they just begin to turn brown. Don't over bake them or else they'll taste burnt.
Some people prefer their guacamole cold, so you can put it in the fridge to chill, but if you do, be sure to place plastic wrap *right on top* of the guacamole in the bowl, or else the avocados will start to brown, sorta like apples do if you cut them and expose them to air. I've read that you can use the lemon juice trick to keep your guacamole from turning brown, but I don't want to add the lemon flavor.
Serve with chips and enjoy!
Why are deviled eggs so good?! These didn't last very long. Deviled Eggs 1 dozen hard boiled eggs 1 to 2 T. mayo 1 t. yellow mustard salt paprika for garnish - Slice eggs in half.
- Scoop yolks out into a small mixing bowl; mash with a fork.
- Add mayo, mustard and salt to yolks; blend well with fork. Adjust components to your own personal taste preference.
- Spoon yolk filling back into egg white halves.
- Sprinkle with paprika as a garnish.
- Eat and enjoy!
Options:
- Add sweet pickle relish to your yolk mixture.
- Add dried dill seasoning to your yolk mixture.
- Use a pastry bag to pipe the filling into the eggs for a more elegant appearance.
- Garnish with sprigs of fresh herbs.
- Add tiny shrimp to your yolk mixture.
- Instead of the egg yolk mixture, stuff with crab meat and cream cheese. (I've seen Giada do this!)
- Garnish with bacon bits.
LOL...
Adam Burish
Our Hawks are not playing at to their potential. An energy is needed, and the name of that energy is Adam Burish. Tonight is a good example—they are falling to a Vancouver team that shouldn't be winning this game.
A serious lack of physical play is, I believe, the main contributing factor to the loss tonight, as well as the recent loss in Ottawa. Our guys are getting run through the boards, and yet few are checking in return. I'm not saying they should be doing it as a revenge strategy, but more of a series of events which can lead to turnovers by the opposition and scoring chances for our team.
Niemi gave up three goals tonight, but really, none of them were his fault. If ANY of the Hawks had taken the body, it would have limited the second and third chance scoring opportunities the Canucks had in the game. When your goalie is making those first-chance saves, you've got to clear out the damn crease and either play the puck to safety, or allow him to cover it. Grrr....
Adam Burish is a guy who loves to smash his opponents. He's not a mean guy, it's just his job. A job he does quite well, I might add. We need his energy and enthusiasm. I miss this in games since his injury; and, whether they realize it or not, the Hawks are really missing him in the line up.
While I completely appreciate the skill level of this team, they need to get back to some basics, and some physical-style hockey. During the intermission tonight, Savvy was in the studio, and he said the exact same thing.
Oh, and he's not hesitant to drop the gloves, either!
Get well soon, Burish...we need you back!!! LINKS:Burish Knee InjuryBurish Knee SurgeryBurish Physical Therapy Rehab and Potential Return Date
"You're making food, reading about food, and watching Food Network...no wonder I can't lose weight!"
~ my husband, mocking me while I was reading Bon Apetite, watching a cooking tv show, and had a pot of something simmering on the stove. (Simultaneously. How's that for multi-tasking?!):)
Okay, it was actually on the 19th, which was Tuesday, but still...
Yeah, it has been one year since I began this cooking blog. I should probably be doing more to attract traffic to the site, but I just don't have the time nor the inclination. It's hard for me to be pushy, ya know? I just figure the people who know me will show up and comment when they see fit. That's fine.
Although I have resisted for over a year, I'm now toying with the idea of starting a FaceBook account under the pseudonym "Serial Baker" or "The Serial Baker" or even "Goldie the Serial Baker." Still not sure about that. The people I don't like, I stay away from. Just a general rule of mine. So anonymity would be a must.
I think one thing I'm gonna do now is share with you some of my ideas from my list of "topics" to write about. Fasten your seatbelts, kids, it's a doozie...
- broiled lamb (lamb shoulder kabobs)
- oven fried chicken
- chicken cacciatore
- chicken saté w/ peanut sauce
- broccoli pesto over penne pasta with farmer's cheese (or goat cheese)
- braised beef (with Chimmay Ale Premier)
- apricot bars (the kind topped with powdered sugar that you accidently inhale and choke on, but still want to eat more of)
- butternut squash risotto
- sweet potato & bacon tart (do you put a mild cheese on top, or not?)
- Grandma's chicken noodle soup
- homemade egg noodles or "kanobbles"
- Amber's jewelry
- Useful Tools: pastry roller; Dutch oven; slotted fish spatula; pie weights; jellyroll pan
- Fudge torte
- molasses cookies (I was supposed to make these for Christmas)
- lemon tassies
- salmon tart
- salmon meatloaf (I'm making this tonight)
- Strength in Numbers features: cardio; squats; biceps; top 10
- many, many more bread recipes
- throw blanket addiction
- I *heart* reading
- more book reviews
- Q: what's your "gripe of the day"?
- Food On A Stick cocktail party idea
And here's what I have photos of, but have not had time to post recipes for:- sweet potato bread
- peanut butter shortbread
- Simple Serbian bread I
- guacamole & baked chips
- fried catfish
- black bean dip (in draft form now)
- never race a cat up the stairs (RA)
- Jiffy spoonbread
Now, please keep in mind that these are all of my original ideas, and if you were to pilfer them, I'd be forced to kill you. :)
But, as I've said, work has been especially busy since college football began, and it does not look to be slowing down anytime soon. So I'm sorry to say that my posting will probably remain sporadic, but as you can see, I have plans and all the good intentions of keeping you guys entertained.
Also, Tillie is in the hospital, Luke just had surgery (and will again shortly), one of my friends upset me greatly last night, the kitchen is a mess, I'm taking dinner to the neighbors tonight (mealoaf!), and I'm just so damn tired...
Thanks to all who participate in this site and keep me inspired to continue it. I'll always be cooking and baking, but I need some shared enthusiasm to get my ass over to the computer to post the recipes. Special thanks to the ever-present Bob, who is good for bouncing ideas off of! You rock, Bob!!!
Kind regards,
Goldie
p.s.
Let's Go Hawks!!!!
I saw the original version of this recipe on Giada's show (she used halibut), and of course, I had to tinker with it. The onion in my pantry had gone bad, so I had to make a substitution, and there was some fresh baby zucchini in the fridge, so this is what developed…Grilled Catfish with Veggie SauceSauce: 1 T. olive oil1 T. minced garlic1 T. dried minced onion2 small zucchini, diced1 can (14.5 oz.) diced tomatoes1 jar/can (12 oz.) artichoke hearts, diced1 can (14.5 oz.) chicken broth 1/2 t. Italian seasoning
1. Start the sauce by sautéing the garlic and onion in olive oil. (NOTE: Don't use butter because it can burn and lend a bitter taste to the garlic. And, if you have fresh onion you can use that; the reason I didn't was because it was bad when I sliced into the one I had, so I just substituted the dried minced onion instead.) 2. Add the zucchini and allow it to cook and brown lightly. 3. Pour in the diced tomatoes, artichoke hearts, and chicken broth. Add seasoning. 4. Allow this to cook and reduce so the tomatoes cook down, the zucchini gets done, and some of the liquid boils off. When it looks about done, start your fish. 
fish:2 (6 oz.) catfish filetsdash of salt and pepper to taste I made the fish on our George Foreman grill, but you can sauté, broil or bake it, as you desire. Do this step LAST, since it will only take a few minutes for the fish to cook, and you want to serve it right as it is done cooking. 
To serve, use a shallow bowl, like a pasta bowl, and ladel in a scoop or two of the veggie sauce. Place a fish filet on top, in each bowl. NOTE: My recipe was made with two portions of fish, but there will be enough sauce for 4 filets. LINKS:Giada's Halibut in Artichoke and Tomato Broth
I made this batch of fudge for my good friend (and neighbor) Stuart. He's a great kid, and his favorite thing is chocolate-raspberry anything. When it is this easy to make someone so happy, you just gotta do it! Chocolate-Raspberry Fudge for StuFirst, melt a package of chocolate chips in the microwave; stir well:
Then stir in a tablespoon or two of raspberry jam:
Mix in a can of cream cheese frosting & stir well:
At first, the frosting will be a little lumpy when you try to mix it with the chocolate...let it rest for a minute, then try to stir it again, and it should loosen up.
Blend well, and turn out into an 8 x 8 pan lined with greased foil. Refrigerate for at least an hour, then cut into bite-sized pieces. This is a very easy recipe, and I'm sorry I didn't get more photos of the process, but I was in a real time crunch to get stuff done before we left to spend Christmas with relatives out-of-state.
Upon our return, Stu reported that the fudge was delicious.
"Don't Stand So Close To Me"Not just a song by The Police! I mean it. Get away from me. Stop invading my personal space. You're crowding me, and you smell like stale cigarette smoke and dirty feet. Get away! Tuesday afternoon I had to stop at the post office in town to mail a package that I had promised to send a while ago. That's when the trouble began.After getting my hair cut and stopping by to drop something off at my parents' house, I came through town, rather than taking the back roads, so that I could make what I thought would be a quick stop at the post office. So, first of all, there's someone getting a passport and taking up the time of one of the two clerks, and the other clerk is dealing with a guy who was sending four or five little bitty boxes, and apparently HAD TO pay for them each individually, or some other such nonsense. There's a woman in front of me with a blue and yellow jacket on, and from the looks of her she could (and maybe should) be playing as a defensive end for the Bears. I step into line behind her, and another woman walks up to where I'm standing. There are no other people in the lobby yet. For some inexplicable reason, the woman behind me feels it is necessary to stand directly behind me. Seriously. She was a few inches away. Had I swung my elbow back, I'd have knocked the wind out of her quite handily. (No, of course I wouldn't actually DO that. Did it cross my mind? Yes.) What's the point? No, really. What exactly is the point? Is it like the "red light principle" where if you crowd the bumper of the car in front of you, the light will magically change and traffic will cease to exist? [sarcasm] So, now the line is getting longer, and I guess the woman behind me had somewhere to be, because she crept a little bit closer to me.
The clerks are still dealing with passport-girl and bitty-box-man. There are two other post office employees, but they are milling about like members of an ant farm, moving boxes to and fro, with no obvious purpose. Neither acknowledges the growing line in the lobby.
More people enter the post office lobby.
The creeper-woman creeps closer.
I feel like I'm in some kind of weird slow motion horror movie, and a clown with a machette may pop out of a mailbox at any moment and start hacking everyone to bits. (if one does, I'm going to duck and let him slash the creeper-woman behind me...although, in another moment, she might actually be in front of me.)
I stand with my weight on one foot, leaning away from the creeper-woman, but the stale cigarette reek is still obvious. Ew.
More people come into the post office lobby. Someone says, "wow, there is just NO sense of urgency here, is there?"
Bitty-box-man is done and linebacker-woman moves up to the clerk. I step in front of the lobby supply counter and lean back against it, so that creeper-woman cannot crowd any closer to me.
Then it's finally my turn. I'm done and out the door in less than 30 seconds. I never look back at creeper-woman. Glad she's gone. Ew.
p.s.
I hope the clown got her.
This is another one of my spur-of-the-moment innovations. I used the same crust as in the "Savory Meat Strudel" and stuffed it with some of my favorite breakfast ingredients (eggs, cheese, and lobster). It turned out very yummy, especially with a dash of cocktail sauce (not pictured). Seafood Breakfast Roll-up
dough:
1/4 c. warm water1 pkt. yeast
3/4 c. sour cream
3 c. flour
1 t. salt
1 egg
filling:1 pkg. faux lobster meat (or you can use real lobster if you have it on hand)
1 T. butter
4 eggs
salt and pepper, to taste
1 1/2 c. (12 oz.) cheese, sliced (I used Monterrey-Jack) 1. Make dough by mixing yeast packet with warm water; stir well. Mix in other dough ingredients; set aside for 20-30 minutes. 
2. Knead dough for a minute or two, then roll out into a rectangle.
3. Prepare your filling ingredients while dough is resting. Melt butter in pan, and stir in lobster meat; stir to coat. 
4. Drop in eggs, and stir them around to scramble them a little. Season as desired.
5. Scatter egg-lobster onto rolled out dough, and top with cheese.
6. Roll up dough like you would a coffee cake, rolling dough over filling to enclose it. Seal seams with water, and tuck ends under. Place on well-buttered cookie sheet; allow to rise, covered, for 30 minutes. 
7. Bake at 350˚ for 30 minutes. Slice and serve immediately. Top with cocktail sauce, if you want. 
