Grilled Spicy Chicken Wings 10/12/2009
 Hubby says these are the best chicken wings I make. I got this recipe out of a grilling magazine a few years ago. They are very simple, delicious and surprisingly much spicier than they look! I always have people devouring the celery & blue cheese after a couple of bites! 5 pounds of chicken wings 3 1/2 teaspoons garlic salt 3 1/2 teaspoons cayenne pepper 3 1/2 teaspoons ground black pepper 1 tablespoon dried oregano. Celery sticks Blue Cheese dressing Combine all spices, sprinkle over chicken wings & grill! Grill about 20 minutes or until chicken is no longer pink.  Blueberry Stuffed French Toast 08/06/2009
 It doesn't get much better than this. Remember the strawberry stuffed french toast? Well, blueberry stuffed french toast is WAY better, even though the picture is not. (I also tweeked the recipe a bit). Cheese Straws 08/05/2009
 These are simple yet delicious. Last Friday I catered a promotion reception for a good friend who was just promoted to LTC....he was going to have a big sub from Subway with cans of beer, (OK, the 'cans' of beer was my touch, but didn't it sound just awful?) However I couldn't stand for that, so I jumped in and forced my services upon him! I got this recipe from the cookbook Barefoot In Paris, by Ina Garten, but adapted it just a bit. Either way you make it, they are fabulous. Try doing it with different cheeses and spices, you won’t be disappointed and your guest are sure to be impressed.  1 box frozen pastry puff, (2 sheets) defrosted overnight in the refrigerator. 1 large egg 1 TBL water 1/2 cup freshly grated Parmesan cheese 1cup grated Gruyere cheese 2 teaspoon basil leaves (dried and crushed) Ina used thyme leaves & less of them. 1 tsp kosher salt Freshly ground black pepper Preheat oven to 375 degrees F. Roll out each sheet of puff pastry on a lightly floured surface (to about 10x12). Beat the egg with 1 TBL water and brush the surface of the pastry. Sprinkle evenly with 1/4 cup of parmesan, 1/2 cup of Gruyere, 1 tsp basil, 1/2 tsp salt, and some freshly ground pepper. (Freshly ground pepper is SO much better than the pre-ground stuff....trust me.) With your rolling pin, lightly press the flavorings into the puff pastry. Cut each sheet crosswise with a floured knife or pizza wheel, cut into 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment paper. Bake for 10-15 minutes, until lightly browned and puffed. Turn each straw and bake for another 2 minutes. Don't over bake or cheese with burn. Cool and serve at room temperature. Pasta Salad with Chicken, Grapes & Feta 08/02/2009
The first time I had this salad, I was moving from Ft. Leavenworth, Kansas (my 2nd favorite duty station behind Seoul), to Ft. Hood, Texas. We were actually heading to the Great Wolf Lodge for 5 days, then on to Texas. Why is this important you ask? Because I remember eating this salad the parking lot of the Great Wolf Lodge with my fingers, and I had a really hard time sharing it with Hubby. My friend and neighbor Amy made this for our car trip, as soon as I could call her for the recipe, I did. Thanks for this Amy, it has been a staple in our house every since.  OK, so I must apologize up front, as there are not real 'amounts', I will guess the best I can, but you need to adjust according to your own taste. * I box of Tri-Color Rotini (cooked according to the directions on the box, and cooled) * 3 boneless skinlees chicken breast, sprinkle with lemon pepper and bake. (Or you can use any leftover chicken you might have laying around) Cut up into bit size pieces. *1 cup chopped carrots *1 small container of grape tomatoes cut in half *1 cup or so of green grapes *1 package of feta cheese, crumbled *1 bottle of Leo’s Italian salad dressing- the only place I have ever seen this sold is Jason’s Deli. Now since I can’t get that here, I use 1 package of Good Season’s Zesty Italian. (Go ahead and follow the directions on the package and actually make the dressing, don’t just throw the seasoning in there). Mix all ingredients together, chill & enjoy! Potato Chip Cookies 07/07/2009
 OK, so here it is the long awaited potato chip cookie recipe. Some of you have been asking for it F O R E V E R!! I'm sorry about that. I really wasn't trying to keep this recipe from you. I've been making this recipe for a few years now, thanks to my good friend Molly, the one that NEVER leaves comments on my blog anymore. Molly doesn't cook much, but what she does cook is always fabulous! Here we go.... Silver Dollar Pancakes 06/29/2009
My friend Lara turned me onto this website, and I must say I frequent it more than I should. When I found this recipe, I knew I had to make it. I am always on the look out for something new for breakfast, not that pancakes are new, these are just different. I like to wake up before my kids in the morning and make a good breakfast for them - everyone knows breakfast is the most important meal of the day right? Anyway, when I saw this recipe for "The best silver dollar pancakes", I had to try them. The first time I made the recipe exact, and I must tell you, when the writer of the original entry wrote “they are so light they practically levitate over the plate they're put on", he was not lying!! They practically melted in your mouth. They were good, but not what I thought a pancake should be, I need a little more substance in my pancake, so I adjusted the recipe just a little, and now these are my kids’ favorite. Just yesterday Girl told me yesterday that she is going to ask for these pancakes for her birthday breakfast (instead of her usual cinnamon roll request. Wow!) 4 eggs ½ tsp salt ½ tsp baking soda ¾ cup flour 2 cups sour cream 3 TBL sugar Put eggs in a mixing bowl and stir until well blended. Add all ingredients & mix well. Heat griddle until it is nice and hot…I set mine at 400. If you want *true* silver dollar size pancakes, drop spoonfuls of batter onto the griddle. I like them a little bigger – about baseball size, so I drop about 1/8th of a cup onto the griddle at a time.....  When a few bubbles appear on top of the pancakes, turn them over and cook briefly...about 45-60 more seconds.  Serve with warm maple syrup. My kids like to make a smiley face out of them... PS...they also had banana strawberry smoothies to go with this breakfast.  Brazilian Lemonade 06/28/2009
Here is another great refreshing summer drink. I made this for one of our 'blue park' parties. I was a little skeptical when my friend Allison sent this recipe to me, one of the ingredients was.....well, a bit different, one might even say odd. However if anyone knows what they are talking about when it comes to cocktails, it would be Allison.  Brazilian Lemonade 4 small limes 1 cup sugar 1 cup cold water ¼ cup sweetened condensed milk (yes, you read that correctly) Mix cold water and sugar together very well. Make sure to wash you limes well! Cut the ends of the limes off, and then cut the limes into 8ths. Put limes and sugar water in blender. Pulse you blender 5 times. Place a fine strainer over a pitcher and pour the blended mixtures through the strainer into the pitcher. Discard the limes. Add sweetened condensed milk & mix well. Taste it at this point…if it is a little too bitter, add a little more sweetened condensed milk. That is the kid version….which is fabulous, but to make the even more fabulous adult version add 1 cup of good vodka or rum! Oh baby…I had people coming back on Saturday for more of these bad boys. Now, before you ask....I have no idea why they call this 'lemonade' when it is made with limes. Grilled Bananas & Homemade Vanilla Ice Cream 06/25/2009
I've been a bit crazy making ice cream since Christmas when I got a new ice cream maker. This is the basic sweet cream base I use - you can add all sorts of stuff to this....blended fruit to make it fruit flavor, chocolate candies in all varieties, chocolate & cherries, use mint extract instead of vanilla & add small chunks of chocolate, the options are endless.  Place bananas cut side down on grill. Grill for about 2 minutes, flip over and cook until the skins start pulling away from the banana (about 5 minutes or so).  Remove bananas from the grill, remove skins & erve immediately on your homemade (or store bought) vanilla ice cream!  Every person in our house LOVED this dessert! Pomegranate Cosmopolitans 06/23/2009
 I made this for one of our Friday night's at the park. This summer, Friday nights seemed to have turned into food, cocktails and fun at the park located right behind our house – aka – blue park. I've been coming up with new cocktails to make each week. This one was a huge hit! I got the idea from Ina Garten, The Barefoot Contessa, but since I live in Korea I had to adapt the recipe to be totally different, so here is my version.... Grilled Flank Steak and Veggies 05/14/2009
 Paula came for dinner again last night....this recipe is very simple and pretty good - I like the marinade on the veggies better than on the steak. It is hard for me to change the way I make flank steak, but I did last night, and I was disappointed. I've been making flank steak the same way for the past 10 years, the way my friend Sandy made it the night I started eating red meat again. I had been red meat free for almost 10 years when Sandy invited us over for dinner. It was a last minute thing, and flank steak was what was on the grill & hubby was/is a steak lover and did not get it very often...so we were game and headed on over. I put one tiny piece of steak on my plate that night, took one tiny bite, then another, then another, then another, until the entire plate of steak was gone. From that day on, my cholesterol levels have never been the same. So, I am going to give you both Sandy & Paula’s veggie recipe… (if you want to try Paula's steak...just add the marinade to the steak as well as the veggies.) Flank Steak by my good friend Sandy Soy Sauce McCormick Grill Mates Montreal Steak Seasoning Sprinkle both sides of steak with steak seasoning, then marinated in soy sauce 10-15 minutes. Cook on grill until desired doneness for you. I over cooked the one in the picture above. L Depending upon how spicy you like your steak, add more steak seasoning while cooking. Simple & delicious. Michael’s Company’s Coming Grilled Steak and Veggie Supper – minus the steak The Deen Family Cookbook 1 ½ TBL soy sauce 1 TBL Dijon mustard 2 cloves minced garlic 1/4 cup vegetable oil 2 med zucchini cut into 1 ½ inch chunks 1 large red bell pepper cut into 1 ½ inch chunks 1 large onion cut into 1 ½ inch chunks In a bowl whisk together soy sauce, mustard, garlic and veggie oil. Thread veggies on skewers, brush wish marinade. Cook on grill for about 10 minutes or till tender. ****Don’t be afraid to add any other veggies you might have hanging out in your fridge! | AuthorProud Army wife and mother of 4 wonderful children. I love to cook, travel, work out and scrapbook life’s adventures when I find the time. We will be living in Yongsan, Korea for 2-3 years. I will be documenting our adventures here. ArchivesNovember 2009 CategoriesAll Friends, Family and Fun reading: |
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