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Yellow and Green January 31, 2011

Filed under: Drink Recipes — celebrationgoddess @ 8:16 am

MARTINI MONDAY – (enjoy the first evening of the
week with a cool cocktail and a easy snack!)

This liqueur is made from plants, herbs, and spices by Carthusian monks.This light green liquid features musky, herbal and botanical aromas: star anise, tarragon, basil and Dutch licorice. Flavors are bold and sweet, with a slight earthiness and alcohol heat. Finishes sharp, herbal, grassy, floral and complex. Thick and viscous. A classic for gin-based cocktails”

Green Bay Drink Recipe

1/2 oz Green Chartreuse
1/2 oz Yellow Chartreuse
1 1/2 oz gin
Shake ingredients in a cocktail shaker with ice. Strain into a cocktail glass.

Easy No Knead Crusty Herb Bread

This no-knead bread is simple enough that anyone can make it. It will make your home smell fantastic and impress your family. Trust me – if you think bread is too difficult, just try this one. It’s a guaranteed success! Put a little cheese on it and you can toast the upcoming Superbowl.
  • 3 Tablespoons Fresh Herbs (Rosemary, Thyme And/or Sage)
  • 3 cups Warm Water
  • 2 packages Active Dry Yeast (.75 Ounce Packets)
  • 1-½ Tablespoon Kosher Salt
  • 6-½ cups Bread Flour
  • ½ cups Cornmeal

This actually makes 4 LOAVES, not 4 servings, and almost all of the “cook time” is actually rise time. There is very little actual work involved here.

Chop your herbs quite small. I like to use a combination of rosemary, thyme, and sage. Just rosemary works beautifully as well. Experiment! This bread is really versatile. You can even leave out the herbs for a delicious plain bread (the bread in the photo is actually the plain version). When you chop the herbs, try to make them all about the size of a rosemary leaf cut into quarters. My knives aren’t very sharp, so I like to use kitchen shears (scissors) for this part.

In a large mixing bowl, mix warm water (about 100 degrees F) with kosher salt until dissolved. Sprinkle yeast over the top of the water. You’ll be using 2 packets, which is about 1.5 tablespoons of yeast. Let the yeast sit for 2-4 minutes.

Mix your herbs thoroughly into your flour. I prefer to use bread flour, but in this recipe all purpose flour will work if it’s what you have. I’ve even used All-Purpose and Bread flour combined, just to use the last of my flour. This recipe is nothing if not versatile.

Using a wooden spoon, stir the flour into the yeast/water until there are no more wet or dry spots. Cover the bowl with a damp towel and let it rise until doubled. (The damp cloth prevents the top of your dough from drying out. If it dries, the dry surface will prevent the dough from rising).

Doubling should take 2-5 hours. This will depend largely on how warm your kitchen is.

When the dough has doubled in size, turn your oven to 450 degrees. Put one rack on the lowest shelf and the other rack on the middle of the oven. On the lower rack place a broiler pan, on the middle rack place a pizza or baking stone. The stone needs to be heated for at least 20 minutes after the oven reaches temp, so don’t forget this important step of placing these in the oven when you turn it on!

Take a large cookie sheet and spread cornmeal over it. Sprinkle a dusting of flour over your dough. Using a serrated knife, cut the dough in half while it is still in the bowl. Cut one of those halves in half again. Take one quarter of the dough and turn it in your hands, stretching the surface lightly, to form a smooth top and lumpy bottom. Place this on the cornmeal and repeat with the other quarter. We’re letting the newly formed loaves of dough rise a second time.

Cover the dough with a damp towel again.

After 40 minutes, the first loaf is risen and ready for the oven. Sprinkle some flour on the top of it, then using a serrated or very sharp knife slice the top of the bread 3 times, about 1/4 inch deep. Alternately, you can cut an X into the top of the bread, also 1/4 inch deep.

Get 1 cup of very hot water. Open the oven and place your dough on the pizza stone. Then pour the cup of very hot water into the broiler pan at the bottom of the oven and quickly shut the door, trapping the steam. This will allow the surface of the dough to stay moist for long enough that it will rise before it forms a hard crust.

When you put that first loaf into the oven, remove the half of the dough that is remaining in the bowl, cut it in half, turn it in your hands to form a stretched smooth top and lumpy bottom, and place it onto the cornmeal to rise.

Bake the first loaf of bread (and each subsequent loaf) for 20-25 minutes, until it gets a nice golden brown crust.

When you remove the first loaf from the oven, place it onto a cooling rack and put the second loaf into the oven. Remember to make the cuts on the top of the loaf and also to pour in the cup of hot water into your roaster pan each time you put a loaf into the oven.

When you put the second loaf in, prep the third and fourth pieces of dough the same way, turning it in your hands to create a smooth top and lumpy bottom.

Once cooked, allow the bread to cool completely, unless you plan to eat the whole loaf at once. Otherwise it will lose its moisture.

Once the bread is cooled (2-3 hours) you can store it in a plastic bag. It freezes well, so you can save loaves for quite some time.

When you remove it from a plastic bag the crust will be softer than when you put it in. If you want a nice crispy crust simply place the loaf in a warm oven for 10 minutes or so.

Laugh, learn and liven up your taste buds!
 

Pickled Bluegills January 30, 2011

Filed under: Image that — celebrationgoddess @ 12:10 pm


SUNDAY’s Sampler Platter – (imagine that).

Anyone ever tried it ? I just did last night. I don’t really like herring so I was was turning my nose up on this one. But ooo la la it tasted so fresh, non-fishy and lemony It was hard to get the nerve to take the first bite but it was darn good. Plus it looks very purty in the jars.

Pickled Bluefill Recipe
(Recipe can be cut into half)

4 lbs. fish fillets
1 c. salt
4 c. water
4 c. white vinegar
1 c. white sugar
1/2 c. brown sugar
5 tbsp. pickling spice
1 med. onion, sliced thinly
1 lemon sliced

All the fish should be filleted and frozen for three days in order to insure parasites are killed. Thaw and cut large fillets into 1/2-in. strips.

In a large stainless-steel crockery or plastic container, mix salt, water and add the fish. Store in a refrigerater for at least two days (longer wouldn’t hurt). Drain, then cover the fish with white vinegar for another day in refrigerater.

For the brine, combine in a saucepan two cups of white vinegar, sugar and pickling spice. Bring to a boil. Place in refrigerater until cool. Alternate layers fo fish and onion slices in quart jar, pour brine over the fish, cover and refrigerate for two weeks.

Put it on crackers and crack open a beer. Delish!

Laugh, learn and liven up your taste buds!

Bethsheba
http://imacelebrationgoddess.com/index.html

 

Going for Noodles January 29, 2011

Filed under: Entree Recipes — celebrationgoddess @ 1:16 pm

SO MUCH FUN SATURDAY – (the greatest day of the week!)

Noodles, watching movies with male eye candy and staying in a Moroccan decorated home is what I’ll be doing tonight. My Filipino coworker invited me to partake of her delicious culture while staying overnight. Her husband who is Moroccan, is visiting Morocco so hence the movies with eye candy.  Here’s a little background on my favorite Filipino food pancit. mmmmmm pancit….

Pancit or pansit is the term for noodles in Filipino cuisine. Noodles were introduced into the  Philippines by the Chinese and have since been adopted into local cuisine. The term pancit means “something conveniently cooked fast.”

Different kinds of noodles can be found in Filipino supermarkets which can then be cooked at home. Noodle dishes are also standard fare in local restaurants. Food establishments specializing in noodles are often referred to as panciterias.

Nancy Reyes Lumen of the Philippine Center for Investigative Journalism writes that according to food lore handed down from the Chinese, noodles should be eaten on one’s birthday. They are therefore commonly served at birthday celebrations and Chinese restaurants in the Philippines often have “birthday noodles” listed on their menus. However, she warns that since “noodles represent long life and good health; they must not be cut short so as not to corrupt the symbolism.”

If you would like to make your own pancit, here is a recipe!

http://www.filipinofoodrecipes.net/pansit_bihon.htm

Laugh, learn and liven up your taste buds!

Bethsheba
http://imacelebrationgoddess.com/index.html

 

A Buffalo Chicken? January 28, 2011

Filed under: Entree Recipes — celebrationgoddess @ 6:15 pm



FOODIE FRIDAY – (enjoy a new recipe to try this weekend!)

The appellation “Buffalo” is also now commonly applied to foods other than wings, including  chicken fingers, nuggest popcorn chicken, shrimp and pizza that are seasoned with the Buffalo-style sauce or variations of it.

The unique flavor of Buffalo wings is replicated by a number of dishes. A common variation on the “buffalo” sauce flavor is found in potato chips produced by a number of different companies. Many of these “Buffalo Chips” also incorporate a simulated belue cheese flavoring to simulate the complete buffalo wing experience.

Buffalo Chicken Tacos

Ingredients

8 Mission® Life Balance® Whole Wheat Tortillas
1 cup Mission® Guacamole Flavored Dip
1 pound skinless, boneless chicken breast
3 tablespoons cayenne pepper hot sauce
non-stick cooking spray to coat
1 green bell pepper, cut into thin strips
1/2 red onion, cut into thin strips
1/2 cup cilantro leaves

Garnish:
12 baby carrots, rinsed
12 celery sticks
1 cup prepared blue cheese dressing

Directions

Pre-heat charcoal or indoor grill to medium-high heat.  Place cleaned chicken breasts into a gallon size zipper storage bag, add hot sauce and toss; close and refrigerate for 30 minutes.  After 30 minutes remove chicken from refrigerator. Spray each side of the marinated chicken with non-stick cooking spray; place on pre-heated grill and cook for 8 minutes per side or until cooked through. Place cooked chicken onto your work surface and allow to cool for a few minutes. Slice each chicken breast into thin strips cutting across the breast.

Warm Mission® Tortillas. Evenly spread 1 tablespoon of Mission® Guacamole Flavored Dip edge to edge. Lay 5-6 slices of chicken across the middle of each tortilla, top chicken with 5 strips of green bell pepper, red onion and a tablespoon of cilantro leaves.

Starting at the bottom roll tortilla forward to form a cylinder, repeat process for remaining tortillas.  Serve a portion of tacos (two tacos) with 3 baby carrots, 3 celery sticks and a 1/4 cup of blue cheese dressing in a small ramekin.

Hints:

These colorful tacos contain a number of nutrients that can help to maintain good health including heart healthy lean protein,
omega fatty acids and vitamin A.
Reduce the fat content of this recipe by lightening the avocado topping with low fat or fat free ranch dressing.
Use the pre-roasted whole chickens, and shred the meat for ease of preparation.
Use your favorite microwaveable chicken nuggets and toss these in hot sauce for ease of preparation.
For another time saving idea; but pre cut celery sticks.

Laugh, learn and liven up your taste buds!

Bethsheba
http://imacelebrationgoddess.com/index.html

 

At Last, I’d Rather Go Blind January 25, 2011

Filed under: Music - la la la la!!! — celebrationgoddess @ 6:00 am

TUNES TUESDAY – (enjoy grooving on a Tuesday with some music, especially an old favorite or something totally new!!)

Etta James is 73 today. Happy Birthday big girl!!! You still got it.

Etta James (born Jamesetta Hawkins, January 25, 1938) is an American blues, soul, R&B, rock & roll, gospel, jazz singer and songwriter. James is the winner of four Grammys and 16 Blues Music Awards. She was inducted into the Rock & Roll Hall of Fame in 1993, the Blues Hall of Fame in 2001, and the Grammy Hall of Fame in both 1999 and 2008. In the 1950s and 1960s, she had her biggest success as a blues and R&B singer. She is best known for performing “At Last“, which has been featured in movies, television shows, commercials, and web-streaming services.

Laugh, learn and liven up your taste buds!

Bethsheba
http://imacelebrationgoddess.com/index.html

 

Bubble Gum – Smack January 24, 2011

Filed under: Drink Recipes — celebrationgoddess @ 9:22 pm

MARTINI MONDAY – (enjoy the first evening of the
week with a cool cocktail and a easy snack!)

A bubble gum drink? Hmmmm what am I 13? No I just act like it!!!! Make yourself a drink, break out the bubble gum and blow.

Ingredients (30 mls or 2 Shots) Blue Curaco, (30 mls or 2 shots) Strawberry Liquor, (30 mls or 2 shots) Banana Liquor and top with milk.

Instructions Add all alcoholic ingredients together over ice then add milk.

Laugh, learn and liven up your taste buds!

Bethsheba
http://imacelebrationgoddess.com/index.html

 

Score a Touchdown January 21, 2011

Filed under: Appetizer Recipes - Sometime it can be the whole yummy meal — celebrationgoddess @ 10:27 am

FOODIE FRIDAY – (enjoy a new recipe to try this weekend!)

Finger foods that score a touchdown

Yes our asses might already look like fridge’s but we’re gonna have some yummy treats on Sunday! We are going to FRY those Packers this weekend! In honor, let’s also fry some cheese balls too.

Hot Cheese Balls

2 tablespoons butter
2 1/2 tablespoons all-purpose flour
1/3 cup milk
1/4 cup dry sherry
1/2 cup Wisconsin Sharp Cheddar Cold Pack cheese
1/4 teaspoon salt
2/3 cup bread crumbs, fine and soft
Flour
1 egg white, lightly beaten
Cornflake crumbs or bread crumbs, fine and dry
Cooking oil

In a skillet, melt butter and blend in flour. Add milk and sherry. Heat, stirring constantly, until mixture boils and becomes very thick.

Remove from heat and stir in cheese spread, salt and bread crumbs. Turn into shallow pan and chill thoroughly.

Shape chilled mixture into small balls about 1 1/4-inches in diameter; roll in flour. Dip cheese balls in egg white, then roll in cornflake crumbs. Allow to dry a few minutes, then dip again in egg and crumbs.

In a skillet, heat cooking oil. Fry the cheese balls, a few at a time, 45 to 60 seconds or just until browned. Drain on paper towels. Serve warm.

Makes 12 servings.

Tip: Cheese balls may be prepared ahead and reheated 12 to 15 minutes in a 300°F (150°C) oven.

Laugh, learn and liven up your taste buds!

Bethsheba
http://imacelebrationgoddess.com/index.html