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30 days of dogs! June 3, 2011

Filed under: Entree Recipes — celebrationgoddess @ 11:37 am

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

Hot Diggity! Dog diggity oooo what you do to me. Hot dogs are on my mind!!! Damn those neighbors who light their grills and don’t invite me over to share. mmmmm

So I’ve been dreaming about dogs. I saw an article in the magazine how fancy dogs are ALL THE RAGE! Cool beans! Well more than just beans… Here’s a link to the King of Grillin’ Bobby Flay. Take a peek, it’s 30 days worth of dogs – they look yummy:

http://www.foodnetwork.com/hot-dog-calendar/package/index.html

Laugh, learn and liven up your taste buds!

 

Muffaletta May 27, 2011

Filed under: Entree Recipes — celebrationgoddess @ 11:59 pm

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

Ingredients

  • Spicy Olive Relish Mayonnaise
  • 2 roasted red peppers (from a jar), drained
  • 1/2 or 1 jalapeno chile, chopped (depending on how spicy you like)
  • 2 cloves garlic, finely chopped
  • 1/2 cup Hellmann’s mayonnaise
  • 3/4 cup prepared olive relish
  • 1/4 cup coarsely chopped fresh flat leaf parsley
  • 2 tablespoons red or white wine vinegar
  • Muffuletta
  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 16 1/4-inch thick slices provolone cheese
  • 1 large round loaf of bread, sliced in half crosswise
  • Spicy olive relish
  • Spicy Olive Relish Mayonnaise
  • Aluminum foil
  • 2 bricks or a cast iron pan and a few heavy cans

    Combine the red peppers, jalapeno, garlic, mayonnaise and vinegar in a food processor and process until smooth. Scrape the mixture into a medium bowl and fold in the olive relish and parsley. Set aside.

  1. Heat the grill to high or the grill pan over high heat.
  2. Brush the chicken breasts with oil on both sides and season with salt and pepper. Grill for 4 to 5 minutes per side until golden brown and just cooked through. Remove from the grill, let rest 5 minutes then slice into 1/4-inch thick slices on the bias.
  3. Spread some of the mayonnaise on the bottom half of the bread, add a few tablespoons of the olive relish, add half of the cheese, half of the chicken and repeat with the remaining ingredients, (mayonnaise, olive relish, cheese, chicken) in that order.
  4. Spread the cut-side of the top of the loaf with more of the mayonnaise and place, mayonnaise-side down on the chicken. Wrap tightly in foil, place on a baking sheet and place bricks or a heavy cast iron pan on top. Refrigerate for at least 1 hour (to allow the flavors to meld) or overnight.Laugh, learn and liven up your taste buds!
 

Cinco de Mayo May 5, 2011

Filed under: Entree Recipes — celebrationgoddess @ 10:56 pm

THINKING THURSDAY – (enjoy
learning something new!)

Hola! It’s the 5th of May and a great time to make a nice casserole to celebrate! Hope you enjoyed your day because I didn’t eat a single chili pepper!!!

Cinco De Mayo Casserole

1 1/2 c Yellow cornmeal
1 tsp Salt
4 c  Cold water
2 tb Butter/margarine
1 c Shredded cheddar cheese
5 c Double-Header Chili (recipe follows)

Toppings
2 c  Shredded Romaine lettuce
1 c  Shredded cheddar cheese
1 (8 oz) container sour cream
2 Green onions, sliced
2 Plum tomatoes, diced
1/2 Ripe avocado, diced
1/2 c  Pitted sliced ripe olives

This dish is a hearty chili turned into a party dish by adding a cornmeal layer and a garnish of cut-up vegies.

Cornmeal layer: whisk cornmeal, salt and water together in large saucepan. Bring to boil over medium-high heat, whisking constantly. Cook until thickened, 1-2 minutes. Remove from heat and stir in butter and cheese until melted.

Immediately pour cornmeal mixture into shallow 3-quart casserole. Cool until firm, 30 minutes. (Can be made ahead. Assemble casserole by putting cooled chili over the cornmeal, cover and bake in preheated 375 oven 1 hour or until heated through.) Garnish with toppings.

Double-Header Chili

A no-fuss feast that makes 2 meals, with or without beans.

4 lbs. boneless lean beef chuck, cut into 1-inch cubes
6 cups chopped onions
1 bottle (12 oz) beer
1/2 cup chili powder
6 Tbsp tomato paste
2 Tbsp seeded, minced jalapeno chile
2 Tbsp minced garlic
2 1/2 tsp salt
1tsp ground pepper

Preheat oven to 325
Combine all ingredients in heavy Dutch oven. Cover tightly and cook 2 to 2-1/2 hours, until meat is very tender. Makes 11 cups.

Laugh, learn and liven up your taste buds!

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

 
 

A Thyme to Remember! March 25, 2011

Filed under: Entree Recipes — celebrationgoddess @ 11:12 pm



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

I recently bought a herb plant. Something I’ve never seen before. A giant thyme plant. I can wait to grow it in my herb garden and start cooking with it. So here is a recipe to get started! Hope you like hot hot hot! It’s always fun to jerk your pork. hahahhaJERK PORK

 

  • 1 pound Scotch bonnet chiles, stemmed and cut in half (1/2 pound seeded Scotch bonnets for the tender of tongue)
  • 1 green bell pepper, cored and seeded
  • 1 bunch scallions, both white and green parts, trimmed and cut into 1-inch pieces
  • 1 small onion, coarsely chopped
  • 2 shallots, coarsely chopped
  • 3 cloves garlic, coarsely chopped
  • 1 piece (2 inches) fresh ginger, peeled and coarsely chopped
  • 2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme
  • 3 giant thyme leaves (Spanish thyme), or 1 additional teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
  • 6 fresh basil leaves, or 1 1/2 teaspoons dried basil
  • 1 tablespoon ground allspice, or more to taste
  • 2 teaspoons ground cinnamon
  • 2 teaspoons freshly ground black pepper
  • 1/2 cup coarse salt (kosher or sea)
  • 1/4 cup vegetable oil
  • 1 tablespoon soy sauce, or more to taste
  • 1 Boston butt (bone-in pork shoulder roast; 6 to 7 pounds, with ample fat)

Place the Scotch bonnets, bell pepper, scallions, onion, shallots, garlic, ginger, thyme, basil, ground allspice, cinnamon, and black pepper in a food processor fitted with a metal blade and puree to a smooth paste, running the machine in bursts. Work in the salt, oil, and soy sauce. Add enough water (about 1/4 cup) to obtain a thick but pourable paste. Taste for seasoning, adding more allspice and/or soy sauce, as necessary; the mixture should be very salty and very flavorful. You should have about 2 1/4 cups—perhaps a little more than you need, but any excess keeps well in the refrigerator. Store it in a glass jar and place a piece of plastic wrap between the top of the jar and the lid, so the pepper fumes and salt don’t corrode the lid.

Cut through one side of the pork shoulder to the bone. Cut around the bone and keep cutting to within an inch of the other side of the shoulder. Do not cut all the way through. Open the pork shoulder like a book. Cut under the bone and remove it. Pound the pork with a meat mallet or rolling pin until it is about 1 1/2 inches thick. Holding the knife parallel to the short edge of the pork rectangle, make a series of parallel cuts 1/2 inch deep and 2 inches apart from one edge to the other. Turn the pork over and make parallel cuts on the other side, working so that the cuts on the second side are midway between the cuts on the first side. These “accordion” cuts are a signature of Jamaican jerk masters and help the marinade and smoke flavors penetrate the meat.

Spread half of the jerk marinade in the bottom of a nonreactive roasting pan or aluminum foil pan. Place the butterflied pork on top. Spread the remaining jerk paste over it. Let the pork marinate in the refrigerator, covered, for 2 to 4 hours.

Mix the wood chips and allspice berries and soak them in water for 1 hour. Drain just before using.

Drain the pork, scraping off the excess jerk seasoning; it’s OK to leave a little on.

To grill: Technically Jamaicans grill jerk pork using the direct method, but the low heat and corrugated tin cover they use produces an effect similar to indirect grilling. And, indirect grilling requires less attention than direct grilling here. Take your choice.

If you are grilling using the indirect method, set up the grill for indirect grilling and preheat it to medium. When ready to cook, if you are using a gas grill, add the wood chips and allspice berries to the smoker box or place them in a smoker pouch under the grate. If you are using a charcoal grill, toss the wood chips and allspice berries on the coals. Arrange the butterflied pork, fat side up, in the center of the grate over the drip pan and away from the heat and cover the grill.

If you are grilling using the direct method, set up the grill for direct grilling and preheat it to medium-low. When ready to cook, if you are using a charcoal grill, toss half of the wood chips and allspice berries on the coals. If you are using a gas grill, add the wood chips and allspice berries to the smoker box or place them in a smoker pouch under the grate. Arrange the butterflied pork, fat side up, on the hot grate and cover the grill. Toss the remaining wood chips and allspice berries on the coals when you turn the pork; keep the grill covered.

Grill the pork until it is darkly browned and very tender, 40 to 60 minutes using the indirect method; about 20 minutes per side using the direct method. Use an instant-read meat thermometer to test for doneness, inserting it through the side of the pork. When done the internal temperature should be about 190°F to 195°F.

To serve, transfer the jerk pork to a cutting board and let it rest, loosely covered with aluminum foil, for 10 minutes. Using a cleaver, whack the pork into bite-size pieces. Traditionally, jerk pork is served on waxed paper to be eaten with your fingers.

Laugh, learn and liven up your taste buds!

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

 

 

Have you ever had a Beer Butt? March 18, 2011

Filed under: Entree Recipes — celebrationgoddess @ 5:54 pm



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

Here is a delicious way of making a TOTALLY moist chicken. I made one the other night. So so easy!!!

First you take a beer and drink half the can. Yes that’s what I said. You only need half the beer inside the can to put up the chick’s butt!

You put the beer in the holder.

Prepped butt

You season the outside of the chicken with salt ‘n peppa, garlic powder and onion powder. Oil her down with vegetable oil. Then shove the chicken on to the beer can.

Baked Butt

Bake the chicken until the internal temp is 180 degrees.  Let the chicken rest for 10 minutes and the remove it from the can. Carve and enjoy the moistness. It’s really good I’m telling you! Happy Friday!

Laugh, learn and liven up your taste buds!

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

 

Put a little shepherd in your life! March 11, 2011

Filed under: Entree Recipes — celebrationgoddess @ 11:27 pm



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

It’s that time again! Ground meat, gravy and garlicy mashed potato. Delicious! And I just read that
shepherd’s pie is made with lamp and cottage pie with beef. So really this is cottage pie!

Ingredients:

  • 1 1/2 lbs ground beef
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1/4 cup flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon savory
  • 2 cups beef stock (my original recipe called for consomme)
  • 2 teaspoons Worcestershire sauce
  • 1 bay leaf
  • 1/2 cup finely diced carrot
  • 1/2 cup peas
  • 1/2 cup corn 

 

Brown ground beef,drain fat. Add onions& garlic,cook until softened. Stir in flour,salt,pepper,thyme& savory. Add stock,worcestershire,bay leaf,& carrots. Cover loosely and simmer, stirring occasionally for 20 minutes or until quite thick and carrots are tender. Stir in corn. Add salt to taste, remove bay leaf. Spread in 11×7 baking dish,let cool slightly. For the topping: In boiling salted water,cook potatoes with garlic until tender. Drain well and mash,beat in milk,salt& pepper. Reserve 1 tbsp beaten egg,beat remainder into potatoes. Spread over meat mixture (easiest if you start from edges). Brush with reserved egg.(I sometimes sprinkle a little parmesan & parsley over top too).

Laugh, Learn, and Liven up your Taste Buds!

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

 

Meatloaf Cupcakes? February 21, 2011

Filed under: Entree Recipes,Image that — celebrationgoddess @ 8:58 am

Hell yeah! Last night I braved the rainy weather to meet with some friends at Galway Arms Irish bar in Chicago. We had Guinness Stew, beer, and listened to some authentic Irish music (with dancers!).

After I left the bar, I noticed the Meatloaf Bakery was a couple doors down. I’m so totally bummed!!! I would love to visit because I found this place while noodling around an idea for an appetizer to serve at a party. I made meatloaf cupcakes with mashed potato frosting and the partiers loved it!!! Anyway here is their website: http://www.themeatloafbakery.com/

The day that I ever become hip… please shoot me and put me outta my misery! – Meat Loaf

Which brings me to a new TV show. The Meatloaf Bakery made me think that this show sounds like it could bring some really clever ideas as well. One contestant will survive elimination and receive one of the biggest reality prizes in television history – their concept turned into a new restaurant chain.

Ok no restaurant chains for me. Think I’ll go eat some cereal. Oh I can fancy it up by pouring it into china…

http://www.nbc.com/americas-next-great-restaurant/

MEATLOAF CUPCAKES

 

  • 2 pounds Ground Chuck
  • 2 cups Whole Wheat Bread, Torn Into Pieces
  • 16 ounces, weight Shredded Cheddar Cheese
  • 1 whole Medium Onion, Diced
  • 2 whole Eggs, Lightly Beaten
  • ¼ cups Tomato Sauce
  • ¼ cups Ketchup
  • 2 teaspoons Salt
  • 1 teaspoon Pepper

 

MEATLOAF SAUCE

  • ½ cups Tomato Sauce
  • ½ cups Ketchup
  • 2 Tablespoons Regular Mustard
  • 2 Tablespoons Worcestershire Sauce
  • 3 Tablespoons Vinegar
  • 3 Tablespoons Brown Sugar

 

 

CREAM POTATOES

  • 3 pounds Potatoes, Peeled And Cubed
  • ½ sticks Butter
  • 2 teaspoons Salt
  • ¼ cups Sour Cream
  • ¼ cups Evaporated Milk

MEATLOAF CUPCAKES

Preheat oven to 350 degrees.

Line cupcake trays with 24 aluminum foil baking cup liners.

Mix ground chuck, bread pieces, cheese, onion, eggs, salt, pepper and 1/2 cup of tomato sauce.

Fill each cup with meatloaf mixture. Press into aluminum baking cups and fill tops above the liners in a mounded shape simulating the finished cupcake shape since the mixture won’t rise.

Bake for almost an hour or until done.

SAUCE

About halfway through baking, mix together ingredients for the sauce and spoon or baste it on the tops of the meatloaf cupcakes.

CREAM POTATOES

While meatloaves are baking, prepare potatoes.

Boil peeled and cubed potatoes for 20 minutes or until tender.

Drain in a colander and return to pot. Add butter and salt.

With a mixer, beat on medium until completely smooth.

Add sour cream and evaporated milk for a creamier consistency.
You can add more or less sour cream and milk to achieve different consistencies.

ASSEMBLY

When meatloaves are done, remove from the oven and cool for a few minutes. Remove the foil liners from the trays. Be careful because the sauce may cause the edges to stick to the trays. Separate with a knife if this happens and lift out of the trays. The meat will have shrunk a little and some grease will be in the bottom of the liners so be careful.

Spoon potatoes into a large ziploc bag with the corner cut off and pipe potatoes on top of meatloaves in a swirling motion.

Use leftover sauce when serving if you like.

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

 

Couldn’t you Just Die and Go to Baked Potato Heaven? January 14, 2011

Filed under: Entree Recipes — celebrationgoddess @ 11:53 am

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

January is national soup month!!!

So in honor, let’s make some delicious soup! Keeps you warm, trickles down your chin, and you get to slurp and annoy the person sitting across from you! Come on you know you love that!!! Make sure you get some really good bread to go with this one. Scrumdillious!

Baked Potato Soup

Ingredients

12 slices bacon
2/3 cup margarine
2/3 cup all-purpose flour
7 cups milk
4 large baked potatoes, peeled and cubed
4 green onions, chopped
1 1/4 cups shredded Cheddar cheese
1cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper

Directions

Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.

In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes. Bring to a boil, stirring frequently.

Reduce heat, and simmer 5 minutes. Mix in bacon, green onions, cheese, sour cream, salt and pepper Continue cooking, stirring frequently, until cheese is melted.

Soup Info

A fast-food first! Soup has been so popular throughout time that it’s actually considered one of the first fast foods. There is documentation that as early as 600 B.C., the Greeks sold soup as a fast food on the street, using peas, beans and lentils as main ingredients.
Before there was soup, there was broth, which people used to pour over a piece of bread in a bowl. That bread was known as sop, and from sop came the word soup.
No matter what you call it, there are lots of variations on the basic theme of soup, each offering a wide range of nutritional benefits. Cream soups such as chowders and bisques are often high in calories and fat due to the cream or milk content. Broth-based soups such as consommés will typically be low in calories because of the high water content. Soups loaded with beans and vegetables, such as chili and gazpacho are great sources of fiber and phytochemicals (like lycopene). Canned and condensed soups typically contain large amounts of sodium to enhance the flavor.
The most recognized soup company in the world is the Campbell Soup Company. It was founded in 1869, and originally called the Joseph A. Campbell Preserve Company. The business produced canned tomatoes, vegetables, jellies, soups, condiments, and minced meats. In 1897, the general manager of the company, reluctantly hired his 24-year-old nephew to join the company. Dr. John T. Dorrance, a chemist who had trained in Europe, was so determined to join Campbell that he agreed to pay for laboratory equipment out of his own pocket and accept a token salary of just $7.50 per week.
Dr. Dorrance quickly made his mark on history with the invention of condensed soup in 1897. By eliminating the water in canned soup, he lowered the costs for packaging, shipping, and storage. This made it possible to offer a 10-ounce can of Campbell’s condensed soup for a dime, versus more than 30 cents for a typical 32-ounce can of soup. The idea became so hot with Americans that in 1922, the company formally adopted “Soup” as its middle name.

Laugh, learn and liven up your taste buds!

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