Spaghetti Shells Dinner

Okay, this is going back a ways. Remember: I had a mom who subscribed to the "tough love" (dinner can fend for itself) method of cooking, where she'd throw a frozen chunk of ground beef into a skillet, turn on the fire, and wait for someone else to take over dinner. My brother and I came up with this recipe, and like children will do, we gave it a funny name. Hence the title. I still have an original hand-written index card…

Shells & Sh*t

1 box (1 lb.) small pasta shells
2 lb. ground beef (or ground turkey)
1 can stewed tomatoes (large can)
1 onion, chopped
1 can mushrooms (small can)
1 stalk celery
1 T. butter
ketchup (I'm guessing about 1/2 c.)
salt
mozzarella cheese

1. Sauté onion and celery in butter in large skillet. Add ground beef to pan; cook til browned. Salt to taste.
2. Meanwhile, boil pasta according to package directions. Drain and put cooked pasta in Dutch oven. Add meat. Add tomatoes, mushrooms and ketchup; mix well.
3. Serve and sprinkle with cheese on plate.

NOTE: You can replace the ketchup with some pasta sauce, if you'd like, but there's actually something about the ketchup which adds a certain complexity to the taste of this dish. In thinking back, we probably put some Italian seasoning in it, too, or at lease a dash of oregano. I was probably about 10 years old when we first came up with this recipe, FYI.

Game 1

Chicago Blackhawks
VS.

Calgary Flames

Well, friends and neighbors, this is it. This is what we've been waiting for. The Hawks are back in the play offs and have a young, skilled team with an edge of toughness. Not a bunch of thugs, but tough enough. I think. I hope.

Tonight is Game One of a best of seven series. We start in Chicago, as the Flames season began to tank a little and they lost the division lead to Vancouver; meanwhile, the Hawks reamed Detroitsucks (twice!) and ended the regular season on a strong note.

I'm thinking that once the initial jitters are over, they will fall into their pace and play a good game. Maybe Havlat or Ladd will score in the first 23 seconds... [/predict]

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

New book I just bought...

I just bought this online—it is the book written by now retired Navy SEAL Marcus Luttrell.

Most likely, I will read the whole thing tonight, but if I get distracted, it could take me two days. Got to remember, though, that the Blackhawks play Calgary tomorrow night. (Go Hawks!!!)

What prompted me to buy this book was the story about Mr. Luttrell's dog (Dasy) being shot, which I found to be horrifying and heartbreaking. Honestly, it has been bothering me ever since. As I read more news stories about the strong and honorable character of Mr. Luttrell, I just had to get the book and read it.

So, maybe tomorrow, you will see a book review here…but, again, the Hawks game…it's the play offs now, ya know… And I need to bake something. I'm thinking about bread recipes. How about Russian black bread or a likewise dark and hearty bread?

Daffodils and bacon...

No, that's not a strange recipe, it's just a topic. I find myself taking a lot of pictures of the bulbs which are growing in my front flower beds. And bacon. Every time I fry bacon, I want to, for some inexplicable reason, take photos of it. Probably something traumatic from my childhood, I dunno.
So, yeah, I decided to make some bacon, and ended up putting it in a wrap-style sandwich:

Bacon, lettuce and cheese wrap

1 flour tortilla
3 or 4 pieces of turkey bacon, fried crispy
baby mixed greens salad leaves
Romano cheese
1 T. Ranch dressing

1. Lay the tortilla flat and layer some greens on it.
   
2. Place the bacon on top of the greens and sprinkle with Romano.
   
3. Add a dab of Ranch dressing, but not too much because it'll get messy and drip down your wrists when you eat the wrap.
   
4. Fold the tortilla up like burrito and take a bite. Mmmmm….

Daffodils

So these are my little baby yellow daffodils:
They're a variety called 'Tete-A-Tete' which I bought from Van Bourgondien:
http://www.dutchbulbs.com/store/daffodils/26035

There are several others, plus tulips and crocus, that have not bloomed yet, but I'll try to keep the camera handy and continue posting updates…

Flowers make me happy…unfortunately, they also make me sneeze, so that's why they are all outside of the house, and you never see a vase of cut flowers on my dining room table.

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This is my first little yellow daffodil to bloom...ain't it a cutie?!!

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This made me LOL...


see more Lolcats and funny pictures

Ham Steak with Pineapple

This is what's left—I'm sorry I forgot to take pictures BEFORE dinner…!

Ham Steak with Pineapple

1 (12-16 oz.) ham steak
1 can (12 oz.) pineapple chunks
2 T. butter
1 T. brown sugar
1 T. Southern Comfort

Heat all ingredients in deep frying pan over low heat for 15 minutes or until ham steak is warmed through. Serve with cornbread and sweet potatoes.


NOTE: I guess you don't have to add the Southern Comfort, if you don't want to. It does not make a huge impact on the flavor; it just enhances some component of the ham to make it really tasty.

In the news...

For the most part, I'm a quiet person and I keep my nose out of other people's business. I try to be a good person, I don't bother anyone, and I avoid conflict. If you know me, you know that's true.

But this story got to me. It really, really, really got to me.

I first became aware of it because my husband was watching the Glenn Beck show. I listen when Casey is watching, but I don't have an opinion formulated about Mr. Beck at this time. However, I do very much appreciate that he made this a very public story, and that he refers to Marcus Luttrell as his "friend." I hope that's true because it sounds like Mr. Luttrell needs a friend right about now.

LINK: Teen punks murder American hero's dog

Marcus Luttrell is a retired Navy SEAL, and the only survivor of his squad to return from Afghanistan. In his ordeal, before being rescued, he suffered several fractures in his spine and injuries from a blast which left shrapnel in his legs. And worse. Of what I've read so far, it is amazing that he survived at all.

In and out of the hospital, surgery after surgery, he has continued to survive at home now in Texas. As a part of his therapy for healing the emotional side of his trauma, he was given a Yellow Lab puppy, which he named Dasy (representing the names of him and his three other SEAL team members).

His heart has been broken; shattered time and time again. Yet you give him a puppy, and he smiles and hugs it, and promises to take care of it. Proving he still has the capacity to love...in spite of all he has endured.

Marcus Luttrell has now lost this dog because of some f***ing idiots who decided it would be a good idea to drive around and shoot some dogs. People's pets, for God's sake!!!

WTF?!!!!

So, above is the link to the story on Glenn Beck's website, if you can stomach it.

Mr. Luttrell had chased them down and kept them from getting away until the police showed up. They are, apparently, now facing charges.

How they are still alive is beyond me. Had I been in Mr. Luttrell's shoes, those jackasses would be full of holes. How he was able to shut off the 'soldier' part of his brain, and not just shoot them, is just amazing to me.

I'd have shot them. I'm certain of it.

But he didn't. They killed his poor sweet dog in cold blood, and yet, he spared them.

That, friends and neighbors, is the definition of "humanity." I hope some day I can learn to be that good of a person.

God bless you and keep you safe, Marcus. You have ALL of my respect and love.



References:
Glenn Beck Interview: Lone Survivor (book)
Amazon.com
note: I just ordered the book from amazon.com

Easter Bunny Cake

In a Kraft Food & Family email newsletter, I found the "Easter Bunny cake" that my dad's mother used to make. She frosted it with regular vanilla buttercream, not Cool Whip, but she did put the coconut on top. It may have had gumdrop eyes, but I also recall icky-looking black frosting for some of the details.
Here is the recipe, according to Kraft:

Easter Bunny Cake

2 baked 9-inch round white cake layers, cooled
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (2-1/3 cups), divided
suggested decorations(licorice, assorted ring-shaped candies, gumdrops)

1. Leave 1 cake whole; cut remaining cake into 3 pieces as shown in diagram.
   
2. Arrange on large foil-covered board or platter to resemble a bunny's head and bow tie, using small amount of COOL WHIP to attach pieces to each other.
3. Frost cake with remaining COOL WHIP.
4. Sprinkle coconut over cake. Decorate with remaining ingredients as shown in photo. Keep refrigerated.

References:
There's a Swede in my kitchen
Kraft Foods Bunny Cut-Up Cake
How-to Diagram

Orange Chicken Legs

Casey says this is one of my best dishes....he says that a lot, though. I think he just wants me to keep on cooking! LOL!

Orange Chicken Legs

2 chicken leg quarters, -OR- 4 chicken thighs
2 t. olive oil
3 large garlic cloves, minced
1 small onion, cut into 8 wedges
3 carrots, sliced
1 celery rib, minced
1 t. ground coriander
1 t. marjoram
2 bay leaves
2/3 c. fresh orange juice
1 T. fresh lemon juice

1. Heat oil in large skillet over moderately high heat; brown chicken, turning as necessary. Transfer to a plate; set aside.
2. To pan, add garlic, onion and celery; sauté until onion is transparent.
3. Stir in seasonings, citrus juices, and salt and pepper to taste. Add chicken back to pan and bring to a boil. Simmer chicken, covered, 35 minutes, or until tender. Remove bay leaves before serving.
4. Garnish with fresh orange slices. Serve with/over rice.
   

NOTE: You can add minced fresh orange peel to this recipe, but be sure to scrape off the pith, or white part of the peel, or else it will be bitter.

NOTE, 7:30 PM: I changed a few things around when I made this. I used about 3 or 4 tablespoons of frozen orange juice concentrate (plus a cup of water) because I didn't go to the store today, so I had no fresh oranges on hand. I also skipped the lemon juice and added 2 teaspoons of apricot jam which blended in and I couldn't even taste it. A little less garlic might have been better, too. All in all, it was fantastic:

NOM, NOM, NOM!!! (almost forgot to take the picture!)

Chili Rice

I first made this on a whim, when I was making chicken fajitas and I wanted some kind of side dish. I thought I had one of those packets of taco seasoning in the cabinet, but alas, there was only half a packet of chili seasoning. So I added that to my rice, instead. It was a hit with the hubby!

Chili Rice

2 c. instant rice
2 c. water
1/2 packet chili seasoning
dash of garlic powder
cheddar cheese

1. Mix all ingredients in microwave-safe bowl.
2. Microwave on high 5 minutes.
3. Stir and top with cheese, if desired.

Mushroom Tortelloni with Crab Marinara

This is a simple dinner. Casey just got back from an out-of-town trip and I wanted to make something yummy that did not keep me in the kitchen too long. It is a jar and a package, but I made it a little more creative and he loved it.

Mushroom Tortelloni with Crab Marinara

1 jar marinara
1 can (6 oz.) crab meat, drained
2/3 c. milk
1 pkg. Barilla Porcini Mushroom Tortelloni
2 T. butter
Parmesan for topping

1. Boil tortelloni according to package directions.
2. In large saucepan, heat marinara sauce; add crab and milk. Whisk together; continue heating.
3. Drain pasta; toss gently with butter to keep it from sticking together.
4. Plate the pasta and top with crab marinara sauce and Parmesan.

Whole Baked Sweet Potatoes

Yeah, I know you don't really need a recipe for this, but they turned out so good that I had to post the photo...

Whole Baked Sweet Potatoes

2 or 3 large sweet potatoes
baking pan
400˚ oven
kitchen timer or clock

1. Heat oven to 400˚.
2. Rinse potatoes and place in pan. Stab some steam holes—3 or 4 shallow cuts—in each 'tater.
3. Put pan in oven.
4. Set timer for 1 1/2 hours, or note time on kitchen clock.
5. Wait.
   
6. Remove from oven (careful, they are really hot!), cut and serve.
7. Eat.
   

random amusements

Can you say "irony"?

This just struck me as funny…I was drinking a protein shake as I was trying to decide which chocolate treat I wanted to bake for the kids next door.



NOTE: I'm not sure if I'm going to bake something later, or work on the 'Strength in Numbers' feature I've been talking about... Check back and see what my decision will be!

Mocha Brownies

Mmmmm...chocolate and coffee.....!!!

Mocha Brownies with Frosting

1/2 c. butter, melted
1 can (14 oz.) sweetened condensed milk
2 t. instant coffee, dissolved in 1 T. warm water
2 eggs
1 c. Bisquick
1/2 c. cocoa
1 t. vanilla

1. Heat oven to 350˚. Coat a 9 x 13 baking pan with non-stick cooking spray.
2. In large mixing bowl, combine all ingredients; mix well.
3. Spread batter in pan.
4. Bake for 25 minutes at 350˚. Watch for brownies to begin to pull away from side of pan—this is a sign they are done.
5. Cool well before adding frosting.

Mocha Frosting

3 T. butter
3 T. cocoa
2 t. instant coffee, dissolved in 1 T. warm water
1 1/2 c. powdered sugar

1. In saucepan, melt butter over low heat. Stir in cocoa and coffee-water.
   
2. Remove from heat. Gradually beat in 1 1/2 cups of powdered sugar.
   
3. If mixture gets too stiff, add water a teaspoon at a time until it reaches desired consistency.

Sharing some sun...

...flower.

Isn't that beautiful? Doesn't it make you want to take your jacket off and put some flip-flops on? I found that in my iPhoto library. It's from last July.

I'm in the mood for baking, so I'm searching through some recipes to figure out what I want to make today. What I'm actually hungry for is another BLT...got to stop looking at those pictures of bacon...but don't want to repeat myself.

I'll look for something "mocha". Check back later, okay?

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BONK!

C'mon, Hawks, please don't get beat by St. Loser tonight...I don't think I could take that.

Grrrrr....

If I get really upset, I'll end up baking something!

random amusements — Sweet Lemonade Award

Sweet Lemonade Award

Gwen sent this to me/nominated me, and it has taken me a while to create a list because I'm relatively new to this blogging thing. The award is for having a great attitude.

My nominees:

1) Carolyn Tang, Editor-in-Chief, urbanvivant.com
I worked with the cute, brilliant, and hilarious Catango in the past, and although we don't visit like we probably should, I still consider her one of my favorite people ever. Meow!

2) Cathy @ Noble Pig
I like her sense of humor and her recipes. Oh, and especially the food photos!

3) Jen @ Real Good Taste
Exactly as titled, Jen makes real good food.

4) Suzanne @ The Farmhouse Table
Really an amazingly comprehensive site and recipes to drool over.

5) Thibeault's Table
I forget what it initially was which drew me to this site, but I keep going back because the recipes are all things I love to eat!

6) Dagmar @ A Cat in the Kitchen
A love of cats and food—something we have in common!

Claire's Orange Marmalade Bars

This recipe was given to me by my good friend, Claire. I have not had the opportunity to try it out yet, but I'm sure it will taste great. Thanks, Claire!

Orange Marmalade Bars

1 pkg. store-bought cookie dough [sugar cookies]
1 jar orange marmalade
1 bar of chocolate, or some chocolate chips, melted

1. Flatten out the cookie dough on a cookie sheet. Bake at 350 [or as directed on package] until lightly browned.
2. Allow to cool.
3. Spread orange marmalade evenly over baked cookie crust.
4. Melt chocolate [in microwave] and drizzle over top of bars.
5. "Enjoy your orange/chocolate marmalade bars!" (per Claire)

Spinach and Feta Stuffed Chicken Breasts

I made this up. Seriously. I had some baby spinach in the fridge and I was getting sorta tired of spinach salad, so we picked up some feta cheese while running errands, and this is what I created. It was FABULOUS!

Spinach & Feta Stuffed Chicken Breasts

5 or 6 boneless, skinless chicken breasts
2 to 3 c. baby spinach leaves, chopped
6 oz. feta cheese, crumbled
1 clove garlic, minced/pressed
1 egg, slightly beaten
1/2 c. cottage cheese
dash of: oregano, black pepper (NOTE: no salt needed because feta is salty!)
garnish: paprika & lemon wedges

1. Heat oven to 375˚.
2. Cut chicken pieces open to create pocket by slicing most of the way through, leaving one edge still attached. (NOTE: at this point, you can also pound the chicken with your meat hammer to flatten it out and make stuffing easier. I did not do this.)
3. Mix all stuffing ingredients in medium bowl; be sure to evenly distribute egg.
4. Spoon spinach-cheese mixture into pockets of chicken breasts; secure edges with toothpicks. Pile any leftover stuffing mix on top.
5. Place stuffed chicken breasts in 9x13 baking pan, drizzle each with a little olive oil; sprinkle with paprika, if desired.
6. Bake at 375˚ for 40-45 minutes.
7. Serve with lemon wedges—this is important, as the fresh-squeezed lemon flavor really enhances the spinach and cheese!

(NOTE: I served this with steamed cauliflower as a side, which is a more delicate flavor that will compliment the strong taste of the chicken without overpowering the meal as a whole.)