random amusements

Teeeeeeeeee-muuuuuuuuu.....!

Teemu Selanne scores the only goal in the shootout, and Anaheim beats Nastyville. Take that, Nashville!!!!!


only current game photo I could find; this is not following the SO goal, but it is from that game:

Signs Of Spring

Just some flower pictures to enjoy...

Daffodil sprouting...

Crocus not coming up:

Tulip bulbs sprouting:

A cake for the weekend

I've made this for holiday events in the past, but it seemed like a good suggestion for the weekend. If you do this right, when it cools it will have the consistency of a giant glazed donut!

Bacardi Rum Cake

Cake:
1 pkg. (18 1/2 oz.) yellow cake mix
1 pkg. (3 3/4 oz.) Jell-O instant pudding mix
4 eggs
1/2 c. cold water
1/2 c. oil
3/4 c. Bacardi dark rum

Glaze:
1/4 lb. butter (1 stick)
1/4 c. water
1 c. sugar
1/2 c. Bacardi dark rum

1. Heat oven to 325˚.
2. Grease and flour 10" tube, or 12-cup Bundt pan.
3. With electric mixer, mix all cake ingredients together, and pour into pan.
4. Bake 60 minutes or until toothpick inserted in center of cake comes out clean.
5. Cool cake, then invert onto serving plate.
6. Using a fork, stab the top of the cake to make small poke holes where the glaze can seep in a little bit.
7. Prepare glaze by melting butter in a sauce pan. Stir in water and sugar.
8. Boil for 5 minutes, stirring constantly.
9. Remove from heat and stir in rum.
10. Spoon and brush hot glaze over surface of cake, slowly. Allow cake to absorb glaze as you are working. You can use a pastry brush to slather some glaze on the sides of the cake.

Shrimp Dip

Just in time for the weekend, here is a quick and easy recipe to serve with crackers for your family and/or your party.

Shrimp Dip

2 pkgs. (8 oz. ea.) cream cheese, softened at room temp.
1/4 c. mayo
2 t. horseradish sauce
1 T. parsley flakes
1/2 lb. (8 oz.) cooked shrimp, chopped

serve with:
1 jar cocktail sauce
lemon wedges

With electric mixer, beat cream cheese until smooth; add other ingredients and mix well. Serve on crackers with cocktail sauce and lemon wedges.

random amusements

A blast from the past 80's style...

Last night, as I was trying to get to sleep, a movie title and a vague memory popped into my head. (I know! Go figure, right?!)

I thought about the title of a semi-shitty 80's movie called "Light of Day" which was about a garage band, and I thought it had Justine Bateman in it...then the haze lifted and I realized it was Michael J. Fox and some other chick... (Joan Jett)

The connection with Justine Bateman nagged at me, because I *knew* she had also done a semi-shitty garage band movie in the 80's.

I had to look it up on IMDB and turns out it was called "Satisfaction," which, ooh, the irony, is something you're very unlikely to gain from watching this movie.

So, for whatever it's worth, there's a little 80's nostalgia for ya that my subconscious dug up while I was on the verge of sleep.

Does this stuff happen to you, too?

I also found myself wondering if my cat likes his name or not...?



references:
"Light of Day"

"Satisfaction"




PSMoreThoughts: Why has no one noticed the "disclaimer" at the bottom of the page here...? I keep trying to think of things to add to it... Maybe it just isn't as funny as I think...? No one has noticed what the "calorie counter" links actually are, either...
I really need to stop thinking so much!!! Any wonder how I came up with the segment title "random amusements"?!!!!

Potato Bread

When I first received it as a wedding/shower gift, I was please with my bread machine (it's an Oster). It was fabulous for the first few years, but then my breads began going awry—even the mixes I bought—and I couldn't figure out why. So I began making breads by hand, and the machine went on a shelf. Now I've gotten it back out, and after using it for dough only, I finally decided to give it another chance. I rarely forgive, if ever. This time, the bread machine works. I guess it learned its lesson…? LOL…

Potato Bread…in the bread machine

1 1/2 c. warm water
2 T. butter
4 c. flour
1/2 c. dry potato flakes
4 t. sugar
2 t. salt
1 3/4 t. (1 packet) active dry yeast (or bread machine yeast)

1. Place all ingredients in bread pan in the order listed.
2. Insert bread pan into machine, close lid, plug in.
3. Select number for 2-pound loaf.
4. Press "Start."
5. During the mixing cycle, look into bread pan to make sure there are no dry ingredients stuck to the walls of the pan anywhere; scrape them down with a rubber spatula—carefully—as the dough ball is twirled around.
6. Wait for your bread to be done.
7. Enjoy…nom, nom, nom…

Qu'est-ce que c'est?

Qu'est-ce que c'est?
What is this? Why is this here? Why do I have this?

This looks like a hand-saw that I have in my garage—what am I supposed to do with it in my kitchen?

It's a bread knife. Using a sawing motion, the serrated edge cuts through the crust of bread without crushing the loaf. With the longer blade, you can cut through larger loaves, such as round breads, without that "double-cut" line or an uneven slice.


This knife will make short work of a bagel, too. But, I have to warn you: its blade will remain sharper than meat knives and for a longer time, if you are only using it for bread. Cut only half way through your bagel, then lie it on its side on a cutting board and finish the cut. Or else risk slicing into your palm, as my husband has done!

The one I have is made by Chicago Cutlery (drool), and it came in a set, I think. I've had it for years, which is another reason to buy a good set of knives—they will last you a long, long time. Consider it a long-term investment.

Qu'est-ce que c'est? A bread knife. An all-around good thing to have in your kitchen.

Gripe Of The Day

Come on, Blackhawks...you've been playing scared lately. I know you're better than this. Get your **** together and snap out of this funk, will ya?

I'm going to get some dinner and watch the game. Hopefully, it will not turn out to be an appetite suppressant.

LET'S GO HAWKS!!!!
LET'S GO HAWKS!!!!
LET'S GO HAWKS!!!!

St. Patrick's Day Treats

What fun!!! Colorful, yummy, Krispie treats made with Lucky Charms!

Lucky Charms Treats

4 c. Lucky Charms cereal
2 c. Rice Krispies
10 oz. marshmallows (about 40 large ones, or almost a whole package of the mini ones)
4 T. butter

Grease 9 x 13 baking pan. Set aside.
In medium saucepan, melt butter.
Add in marshmallows and stir continuously over medium heat until they are completely melted.

Remove from heat.
Stir in cereal, mixing well by turning over cereal from bottom of pan to completely distribute the melted marshmallow.

Press into pan with rubber spatula. Allow to cool. Cut into squares.

Unstuffed Cabbage Casserole

The taste of this casserole can be compared to stuffed cabbage, but it is made in a more convenient layered method, and baked in the oven, or in a crockpot.

Unstuffed Cabbage Casserole

8 c. finely shredded green cabbage (about 1/2 a large head)
1 medium onion, minced/chopped
1/4 c. olive oil
2 lb. ground turkey
2 garlic cloves, minced/pressed
1 t. oregano
1 t. marjoram
1/4 t. black pepper
3 c. brown rice, cooked
1 can (10-3/4 oz.) tomato soup
1 can (15 oz.) crushed tomatoes
1 can (10-3/4 oz.) cream of celery soup
2 soup cans water

Heat oven to 350°. Or, get out your crockpot.

In large frying pan, cook and stir cabbage and onions in olive oil over medium heat for 10 minutes, or until tender.

Mix with cream of celery soup in medium sized mixing bowl. Add salt to taste.

Brown ground turkey in pan, add seasonings; mix well.

Stir in rice, tomato soup, crushed tomatoes and water until well blended.

Layer 1/2 of the cabbage mixture and 1/2 of the meat mixture in 13x9-inch baking dish. Repeat layers; top with remaining cabbage mixture. Cover with foil. Bake 1 hour or until heated through.

NOTE: Alternately, this can be made in a crockpot, as I did here, and simmered on low for 1 hour.

Grandma's Ham & Bean Soup

Grandma Dorton was a wonderful cook. She kept things simple, and yet, they were always the most fabulous meals. This was one of my favorites...

Ham & Bean Soup

1 lb. dried navy beans -OR- dried great northern beans
16 oz. ham –OR– turkey ham, cubed
1/4 of a medium onion, minced fine
2 c. baby carrots, sliced (like about 2 handfuls, or 3 regular carrots)
1 or 2 stalks celery, sliced
8 to 10 c. water
2 chicken bouillon cubes
1 beef bouillon cube
1 t. marjoram
1/2 t. garlic powder
2 T. brown sugar

1. Be sure to soak dried beans in water over night. If you skip this step, it will take your soup A LOT longer to cook.*
2. Drain water off of soaked beans. Pick out any "ugly" or discolored beans and toss them in the garbage.
3. In large stockpot, combine all ingredients, except for brown sugar.
4. Bring to a boil, then simmer for 1 1/2 hours, stirring occasionally, until beans are tender. Add brown sugar, and stir very well. (If you were to add the brown sugar too soon, it could cause beans to burn on bottom of pot.)
5. Serve with Simple Soda Bread.

* NOTE: Dried beans quick-fix:
If you didn't soak your beans overnight, please follow these instructions, and you will still be able to use them: Put beans in large stockpot, cover with water, bring to a complete rolling boil for 10 minutes, then cover and allow to sit for one whole hour.

Simple Soda Bread

This is a very quick and easy way to make a dense and hearty bread which goes very well with soups and stews.

Simple Soda Bread

1 c. whole wheat flour
1 c. all-purpose flour
1 t. baking powder
1 t. baking soda
1/4 t. salt
4 T. butter
1 egg, beaten
3/4 c. buttermilk
2 T. brown sugar
1/2 c. golden raisins

1. Heat oven to 375˚.
2. In medium mixing bowl, stir together dry ingredients.
3. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
4. Add egg, buttermilk, brown sugar, and raisins; stir together.
5. Place dough in buttered 8-inch cake pan, or pie plate.
6. Bake at 375˚ for 30 to 35 minutes until golden.

Thumper welcomes the warmer weather...

Thumper looks out the screen door with the window glass raised...sniffs the air...

He is somewhat indifferent to the digital camera...

POLL: What do you put on your steak?

Okay, I know the "A-1" vote was from Casey...and I was one of the "salt" votes...but what about the "other" votes? Anyone want to share their favorite steak rub or sauce?

I have tried a number of store-bought steak marinades and rubs, but most of them are crap, in my opinion. For instance, McCormick brand has their line of "Grill Mates" products, but the Montreal Steak Marinade tastes like chemicals. Really, it was awful. I think we had tried the Mesquite on some chicken, too, and didn't care for it, either.

For me, I think simple is better, which is why I voted for "salt".

Any comments?

Almond Coffee Cake

My mom used to make this for Christmas every year. She'd make an almond one to keep at our house, and she'd take a prune-filled coffee cake over to Grandma & Grandpa Dorton, so that they'd have it for breakfast on Christmas morning. I just made one of these to take to our friends' house, and...damn, I'd forgotten how amazing this is!!! You really need to try this recipe, I'm tellin' ya.

Almond Coffee Cake

1 pkg. Pillsbury Hot Roll Mix
1 t. cardamom
1 can (12 1/2 oz.) almond filling (I use Solo brand)
4 T. butter, melted

1. Heat oven to 375˚.
2. Make roll mix according to directions.
3. Roll out dough into large rectangle. (The size will depend on how you want to shape your coffee cake. My mom just made a large crescent shape and placed it on a foil-covered cookie sheet. But my preferred method is to roll it out much longer than it is wide, and set it into a Bundt pan.)
4. Melt butter in medium glass bowl (or other microwave-safe bowl); stir in almond filling; mix very well.
5. Spread almond mixture onto dough, leaving a 1-inch border.
6. Start rolling up dough—slowly—at long edge, press seam to seal.
7. If using a cookie sheet, be sure to tuck ends under so they don't ooze.
8. If using a Bundt pan, try to wrap the dough around to create an even distribution within the pan.
9. Allow to rise, for 30 to 60 minutes in a warm place, until dough doubles in size.
   
10. Bake at 375˚ for 30 to 35 minutes—keep an eye on it so that it does not over-brown.

NOTES: You can change this recipe to suit your own taste by using any of the other flavors of filling that Solo makes, such as apricot, prune, raspberry, or poppyseed.

If using poppyseed filling, be sure to add 1 cup of sugar to the filling, or else it will be very bland tasting.


If using apricot or raspberry filling, do not melt the butter and mix it into the filling; instead, just use softened butter to smear over the dough, then add a layer of the fruit filling on top of the butter.

Throw a steak under the broiler!

Okay, so it's not quite grilling weather yet, but when the carnivore in me demands steak, I must acquiesce. The correct indoor steak cooking method is the broiler.

Just call me "T-bone"

There are many satisfactory cuts of steak, and I enjoy them all for different reasons, but I have to say that the porterhouse or the smaller T-bone rank as my favorites. A close second favorite of mine is the ribeye; although not as cool of a nickname. [Seinfeld reference]

Here are some useful links, in case you are interested in studying cuts of meat:
Beef Basics
Beef Cuts 101
About.com's America's Most Popular Steaks


Steak under the broiler

steak(s)
broiler pan (most standard baking pans literally can't take the high heat of a broiler—look at the pan to see if it is qualified for temperatures over 450˚)
aluminum foil (optional)
salt
pepper
garlic powder
onion powder
sliced fresh mushrooms
2 T. butter
celery salt

1. Cover your broiler pan with aluminum foil, if you want to save some clean-up time; but, this step is entirely optional.
2. If you are using a less-expensive cut of meat, you may want to tenderize it with your kitchen/meat hammer. (see reference: Useful Tools: Meat Tenderizer Hammer)
3. To prep the steak(s), apply your chosen seasonings, and pat them into the surface of the steak a little. Be sure you season both sides!
4. Plop the steaks on the broiler pan and place it in the oven. (NOTE: I do not pre-heat my broiler pan for obvious safety reasons.)
5. Set the broiler on "high" and set the timer for 4 minutes for thin steaks, and 7 minutes for thicker cuts.
6. Meanwhile, melt the butter in a frying pan, throw in the sliced mushrooms, and douse them with some celery salt. Sauté them until they the color changes and they no longer look white.
7. Flip the steak(s) when the timer goes off, then set it again for a minute less—the second side will probably cook a little quicker.
8. You can just guess, or you can cut into one of the steaks at the thickest central point to determine if it is done to your satisfaction.
9. Serve with mushrooms and enjoy!

NOM! NOM! NOM!

random amusements

Friday the 13th got me, sorta…

I was planning on making lemon chess pie—for the first time ever—and while transporting my crust to the fridge to chill while I combined the filling ingredients, I tripped on my slipper and almost fell.

The tart pan went flying and although I caught it in one hand, it is the pan with the lift-out bottom, so the whole thing just toppled to the floor.

Much swearing. Stupid slippers!

Bravely, I looked in the pantry but there was no more Jiffy pie crust mixes so I gave up on the lemon chess pie. However, I still had some reserved dough because the Jiffy mix makes two 9-inch crusts, and the tart pan isn't big enough to utilize the entire amount of pie dough.

What to do…what to do…

My (brilliant) idea was to make two little tiny pies, using my grandma's mini pie dishes. So I rolled out the dough and fit them into the pie plates. Filling? Hmmm…

Casey loves chocolate, and we've sorta been on a nutella kick, so I combined a leftover partial box of cook & serve chocolate pudding with a little milk and mixed in about, I dunno, maybe a tablespoon of nutella. Filled the deeper pie dish and popped it into the oven, which was still heating to 325˚. Set it for 20 minutes, having no idea how long the pudding would need to cook in the oven. Guess and check.

Meanwhile, I started on my other mini pie, which I had decided would be strawberry. Grabbed a small sauce pan and dumped about 1/4 cup of strawberry jam into it, 6 or 7 frozen strawberries, and a little water. Cooked to thaw out the berries, blend in the jam, and boil it down. Added a smidge of flour to thicken it. Poured into pie crust. Set it aside.

Then I began working on my next project: almond coffee cake. Recipe to follow tomorrow, because I actually have to jump in the chowder* right now. Sorry!

BTW, the chocolate pudding pie took a total of 35 minutes, and after the first 20, I had to turn the oven up to 400˚. Then the strawberry pie went in for a total of 25 minutes. Both are cooling, and look to be setting up well.






NOTE: "jump in the chowder" = take a shower

Hawaiian Pizza

When I met my husband, he was living downtown Chicago in a 6,000 sq. ft. loft with two roommates, and drove a black A4...then I transplanted him to the 'burbs and he traded in his A4 on a Dodge pick-'em-up truck... Tee-hee! He and Jack and Dan used to order Hawaiian pizza from a place called Ogie. The pizza I made tonight is just as good, he says, and it probably won't last until the end of the Hawks game tonight.

Hawaiian Pizza

1 box Jiffy pizza crust mix
1/4 to 1/2 c. BBQ sauce (your choice)
6 oz. ham, chopped
3 slices canned pineapple, chopped
8 oz. (2 cups) mozzarella, shredded

1. Mix crust according to package instructions.
2. Flatten and fit dough onto your 14" pizza pan.
3. Pre-bake crust for 4 or 5 minutes, just until it begins to "puff up" a little; remove from oven.
4. Slather crust with BBQ sauce, and then apply toppings.
5. Cover with cheese.
6. Bake at 425˚ for 15 to 20 minutes, checking doneness at regular intervals until the cheese is melted to your liking. (I like it a tiny bit browned! Yum!)
7. Cut and serve.

I'm getting anxious!!!!


Ahhhh....done!!!!

Feelin' Crabby...

Some people object to packaged imitation crab meat, but personally, I love the stuff. This is a simple dinner that does not take a lot of time and effort. And it tastes good. You really cannot go wrong with butter and bacon, you know.

Crab-Bacon Pasta

4 slices turkey bacon, chopped
2 T. butter
2 T. flour
3 c. milk
1/2 package imitation crab meat, chopped
1 clove garlic, minced/pressed
2 T. lemon juice
1/2 c. parmesan
1/2 box farfalle (bowtie pasta), cooked
salt and pepper to taste

1. Sauté bacon in large frypan; add butter.
2. Once butter is melted, add flour and mix well.
3. Gradually add milk, stirring constantly.
4. Stir in crab meat, garlic and lemon juice; add parmesan.
5. Simmer to thicken; add more milk if it gets too thick or lumpy.
6. Serve over bowtie pasta.