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Okay Fat Asses! January 7, 2011

Filed under: Entree Recipes — celebrationgoddess @ 7:26 am

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

That got your attention!  Uh hem..I had black forest cake for breakfast today and feel nice and guilty. But it was 6:30am and it was in the work refrigerator. I’m a sucker for chocolate!!! So with all the naughty NAUGHTY treats and drinks we had this holiday season, how about we have something healthier! I’m always searching for a tasty pizza recipe that my stomach will accept since I have gastritis. That’s a nice stomach issue that doesn’t allow for alcohol, spicy, or fats! Yes I miss Indian, Mexican and Thai food  booo hooooooo Chin up – hopefully it’s just one chin and not a double. Have a spectaular weekend!!!

 

Pear and Prosciutto Pizza

  • 2  teaspoons  olive oil
  • 2  cups  vertically sliced sweet onion
  • 1  (12-ounce) prebaked pizza crust
  • 1/2  cup  (2 ounces) shredded provolone cheese
  • 1  medium pear, thinly sliced
  • 2  ounces  prosciutto, cut into thin strips
  • Dash of freshly ground black pepper
  • 2  tablespoons  chopped walnuts, toasted
  • 1 1/2  cups  baby arugula leaves
  • 1  teaspoon  sherry vinegar

Preparation

1. Preheat oven to 450°.

2. Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; cover and cook for 3 minutes. Uncover and cook 10 minutes or until golden brown, stirring frequently.

3. Place pizza crust on a baking sheet. Top evenly with onion mixture; sprinkle with cheese. Top evenly with pear and prosciutto. Sprinkle with pepper. Bake at 450° for 12 minutes or until cheese melts. Sprinkle with nuts. Place arugula in a medium bowl. Drizzle vinegar over greens; toss gently to coat. Top pizza evenly with arugula mixture. Cut pizza into 8 wedges.

Calories 446
Fat 18.8g
Protein 16.8g
Carbs 55.5g

Ideas are like pizza dough, made to be tossed around.  – Anna Quindlen

Laugh, learn and liven up your taste buds!

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

 

Margarita Thighs November 5, 2010

Filed under: Entree Recipes — celebrationgoddess @ 7:32 am

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

Margarita-Braised Chicken Thighs

Yield: 4 servings (serving size: 2 thighs and about 1/3 cup fruit mixture)

Ingredients

  • 1/2  cup  flour (about 2 1/4 ounces)
  • 1  tablespoon  paprika
  • 2  teaspoons  garlic powder
  • 8  skinless, boneless chicken thighs (about 1 1/2 pounds)
  • 1/2  teaspoon  salt
  • 1  tablespoon  olive oil
  • Cooking spray
  • 1  cup  thinly sliced onion (about 1 medium)
  • 5  garlic cloves, minced
  • 1/2  cup  dried tropical fruit
  • 1/2  cup  orange juice
  • 1/4  cup  tequila
  • 1  lime, thinly sliced

Preparation

Preheat oven to 400°.

Combine first 3 ingredients in a small baking dish. Sprinkle chicken with salt; dredge chicken in flour mixture.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Transfer chicken to an 11 x 7-inch baking dish coated with cooking spray. Add onion to skillet; cook 3 minutes. Add garlic to pan, and sauté 1 minute.

Combine fruit, juice, and tequila in a microwave-safe dish, and microwave at high 2 minutes. Pour fruit mixture into pan; bring to a boil, scraping pan to loosen browned bits. Cook 1 minute. Pour onion mixture over chicken; top with lime slices. Bake at 400° for 20 minutes or until chicken is done.

I think I’ll eat mine with a giant glass of beer.

Laugh, learn and liven up your taste buds!

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

 

No really it tastes like chicken! October 1, 2010

Filed under: Entree Recipes,Interesting — celebrationgoddess @ 5:37 am

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

Okay I don’t believe I’d go through all of this effort to make something that tastes like chicken when I can just go through the drive up window at the nearest KFC.

Most of us have probably heard of peanut guy, George Washington Carver. In 1925, he published a booklet called How to Grow the Peanut and 105 Ways of Preparing it for Human Consumption. Recipe #38 from this collection was for a peanut-based delight called Mock Chicken.

If you’re a mock vegetarian and you’re not sure how to proceed – I’m afraid I don’t know what to tell you. Use your best judgment.

Here’s the recipe, as it appeared in the booklet’s seventh edition, dated January 1940.

NO. 38, MOCK CHICKEN
Blanch and grind a sufficient number of peanuts until they are quite oily;
stir in one well-beaten egg; if too thin, thicken with rolled bread crumbs
or cracker dust; stir in a little salt. Boil some sweet potatoes until done;
peel and cut in thin slices; spread generously with the peanut mixture; dip
in white of egg; fry to a chicken brown; serve hot.

Laugh, learn and liven up your taste buds!

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

 

You say tomato, I say tomahto August 26, 2010

Filed under: Entree Recipes — celebrationgoddess @ 10:04 pm

It’s difficult to think anything but pleasant thoughts while eating a homegrown tomato. Lewis Grizzard

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

Start using up all those tomahtoes in the garden!!!

Tomato Tart

Yield: Makes 4 to 6 servings

Ingredients

  • 1/2  (15-ounce) package refrigerated piecrusts
  • 1  garlic bulb
  • 1/2  teaspoon  olive oil
  • 1 1/2  cups  shredded fontina cheese, divided
  • 4  large tomatoes
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  pepper

Preparation

Press refrigerated piecrust on bottom and up sides of a square 9-inch tart pan. Bake at 450° for 9 minutes or until piecrust is lightly browned; set aside.

Cut off pointed end of garlic bulb; place garlic on a piece of aluminum foil, and drizzle with olive oil. Fold foil to seal.

Bake garlic at 425° for 30 minutes; cool. Squeeze pulp from garlic cloves into bottom of baked piecrust.

Sprinkle 1/2 cup fontina cheese over the garlic.

Slice tomatoes, and sprinkle evenly with salt and pepper. Place on folded paper towels, and let stand 10 minutes. Arrange tomato slices over shredded cheese. Sprinkle with remaining 1 cup cheese.

Bake at 350° for 45 minutes or until tart is lightly browned.

Laugh, learn and liven up your taste buds!

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

 

Round two car vs. food – 3 stories of cool cookin’ July 25, 2010

Filed under: Entree Recipes — celebrationgoddess @ 3:19 pm

#1

My girlfriend just replied with this message:

Seriously, we heated up canned food by laying it in the van engine area while we drove.  We were vacationing  out west (Yellowstone, Tetons, etc. in national parks) and there were no gas stations, restaurants for miles and miles.  Our kids

thought it was the most red-neck ridiculous thing ever.  But it worked and it was nice to pull over to the side of the road with a cooler of drinks and the engine heated spaghettios at the ready!!!”

#2

I found another guy who tried the engine cooking thing. Here’s his story:

http://www.vandwellers.org/cooking/carcooking.htm

#3

Survivalist: Carbecue Cooking inside your car! Baking, roasting, simmering…

Long ago when cars first came out, there were all kinds of interesting promotions on how you can cook with your car’s engine — back then having a coal-free stove was as much of a novelty than the car itself!

Turns out people are still cooking with their car engines! So if you’re in the process of bugging out, that doesn’t mean you have to say good-bye to that pork tenderloin waiting in your freezer! (Needless to say, the below method is more cost-effective if you’re going to be driving anyways.)

How to Cook Food on Your Car’s Engine
[link to www.wikihow.com]

1. Plan the right meal for the trip. If you’re not going to be taking a trip anyway, engine block cooking is probably the most expensive way to cook anything, so don’t plan a trip just to cook. Instead cook a dish that fits your trip. Cooking on your car’s engine is essentially the same as braising food, and cooking times are generally a bit longer than in a conventional oven and shorter than in a slow cooker. If you’re taking a long road trip, you can cook just about anything–roasts, complete meals with Potato side dishes, etc.–but even a quick commute affords you enough time to heat up a pre-cooked breakfast sandwich, for example, or make some hot dogs. You can find carbecue recipes by searching for “engine block cooking,” for example, or you can try to find a copy of Manifold Destiny, the definitive book on the subject. You can also use recipes from your cookbook and just experiment with cooking times. See the Tips section below for some sample cooking times and other considerations.

2. Prepare the food as you would if you were going to put it in your oven. You can follow the pre-cooking preparation directions in any oven recipe.

3. Wrap the food in aluminum foil. Tear off two or three sheets of heavy duty aluminum foil. Don’t skimp on the foil, as you’ll want to make sure that your food is completely wrapped and that you can fold one edge of the foil over the other–too much foil is better than too little.

* Lay out the pieces of foil directly on top of each other, and then spread a little butter or oil (cooking oil, not motor oil) over the top sheet so your meal won’t stick to it.
* Lay the food in the center of the sheet of foil and then wrap the foil over it. Fold the edges of the foil over each other so that the package is sealed all around.

4. Find a suitable cooking surface on your engine. You can’t just drop the food under the hood and expect it to cook; you first need to find a good, hot spot on the engine for it. Drive for a few minutes to warm up your engine, and then stop. Turn off the engine and open the hood. Find your engine’s hot spots by quickly and lightly touching a finger to metal parts on the engine. Sounds like a recipe for burning your finger, doesn’t it? Well it is, unless you really do it quickly and lightly. If you can hold your finger in a spot for more than a moment without getting burned, that spot’s not hot enough. As a general rule, the best spot–if you can safely get to it–is on or near the exhaust manifold.

5. Check the height of your cooking spot. Crumple up a piece of foil into a loose ball or cone. The foil should be about six inches high. Place it on the spot on the engine you’ve decided to cook on, and then close the hood. Reopen the hood–the foil has probably been compacted a bit.

6. Make sure your food will fit snugly in the cooking spot. Remove the foil you used in the last step and place it next to your wrapped package of food. Compare the height of the foil “test ball” to the height of your food package. If the food package is higher than the test ball, your meal will be crushed when you close the hood. If it’s more than a little lower, it won’t fit snugly and may fall out of place while you’re driving.

7. Secure the food package on the engine. Assuming the package is not too high to fit in the cooking area, place it on the engine. If it was lower than the test ball, crumple up a little foil to lay on top of the package. You don’t want the food moving from side to side, either, so make sure it’s a snug fit all around. You can do this either by surrounding it with additional crumpled foil pieces or by tying it down. Some people will ease the food package under conveniently located rubber hoses, for example, or you can use wire to tie the food down. Use common sense when securing the food. Avoid placing it near moving parts, and don’t strain hoses by trying to force the package under them. If you’re going to use wire, use baling wire rather than trying to use the wires that are already in your engine compartment.

8. Drive until the food is done. As with all cooking, a little trial and error is usually necessary before you get a feel for the proper cooking times. Even if you’re following an engine-block cooking recipe, it’s a good idea to check on the food a little before the time (or mileage) when it’s supposed to be done. If you need to put it back in, remember to reseal and secure the package.

9. Remove the food carefully and enjoy. First, turn off the engine. Second, remember that the engine is hot, and the food will be hot, so use tongs and/or potholders to remove the food–you wouldn’t just grab a hot pan out of the oven with your bare hand! Unwrap it and serve. If you’ve still got some driving to do, skip the wine.

Laugh, learn and liven up your taste buds!

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

 

BBQ CONTEST!!! July 1, 2010

Filed under: Entree Recipes — celebrationgoddess @ 11:46 am

So this year’s annual theme party is a good ole Western BBQ. You got a good BBQ recipe? Well send em this way pilgrim, said with my best John Wayne swagger.

Okay what do you win? How about your winning recipe in a post on my blog here? Ain’t got much else ta give ya. A woman’s gotta do what a woman’s gotta do!

Laugh, learn and liven up your taste buds!

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

 

BAWK BAWK – Grilled Citrus Chicken May 29, 2010

Filed under: Entree Recipes — celebrationgoddess @ 1:35 pm

I’m dreaming of a lite BBQ grill – Just like the one we had last yearrrrr….
Where the lips are smackin’ and crowds are packin’ to eat chicken off the grill!!!!

Citrus Sage Chicken

2 large oranges
2 large lemons
1/4 cup chopped fresh sage leaves
2 tablespoons olive oil
2 teaspoons salt
3/4 teaspoon coarsely ground black pepper
2 chickens, 3 1/2 pounds each, each cut into 8 pieces, skin removed
fresh sage leaves for garnish

Grate 1 tablespoon peel and squeeze 3 tablespoons juice from oranges. Grate 1 tablespoon peel and squeeze 3 tablespoons juice from lemons.

In large bowl, with wire whisk or fork, combine orange and lemon peels, orange and lemon juices, chopped sage, olive oil, salt, and pepper. Add chicken, turning to coat. Cover and refrigerate 2 hours, turning pieces 3 or 4 times.

Place chicken, meat side down, on grill over medium heat. Cook chicken 20 minutes. Turn chicken and cook 10 to 15 minutes longer until juices run clear when chicken is pierced with tip of knife.

Place chicken in large serving dish; garnish with sage leaves.

mmmmmmmmmmmm

Laugh, learn and liven up your taste buds!

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

 

Memorial Day is a comin! May 23, 2010

Filed under: Dessert - Just apply to thighs,Entree Recipes — celebrationgoddess @ 1:39 pm

RED WHITE AND BLUE BURGERS

Ingredients

  • 1 lb lean ground sirloin
  • salt and pepper
  • 1 red bell pepper stemmed, seeded and quartered
  • 1 teaspoon olive oil
  • 4 hamburger buns
  • 1 large Vidalia onion
  • 2 tablespoons crumbled blue cheese

Directions

Preheat grill to medium-high heat.

Using your hands, lightly shape the ground sirloin into four 1/2-inch thick patties. Try to leave some air in the burger and avoid packing them too densely.

Season with salt and pepper.

Lightly drizzle the red pepper quarters with olive oil.

Cook the burgers on both sides over the hot grill for about 5 to 6 minutes per side for medium burgers.

At the same time, grill the peppers for 2 to 3 minutes on each side.

Lightly toast the buns on the grill.

Serve the burgers on toasted buns with grilled red peppers, slices of sweet white onion and crumbled blue cheese.

RED WHITE AND BLUE TRIFLE

Ingredients

  • 1/2 cup cold whole mil
  • 3 1/2 ounces cheesecake flavor instant pudding
  • 8 ounces frozen whipped topping, thawed
  • 1 frozen pound cake, thawed
  • 2 cups strawberries sliced
  • 1 cup blueberries
  • 1 cup banana sliced
  • 1/2 cup sliced almonds, toasted

Directions

In medium bowl, combine milk and pudding, mix and whisk for 1-2 minutes until smooth.

Fold in the thawed whipped topping.

Cut the thawed pound cake into 1/2-inch cubes.

In a large glass bowl, layer 1/2 of of the cake cubes, 1/2 of the fruit, and 1/2 of the pudding mixture.

Repeat layers.

Chill at least 2 hours before serving.

Sprinkle with toasted almonds.

Prepare now to make your friends oooo and ahhhh – Have a great Sunday!

Laugh, learn and liven up your taste buds!

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

 

Little boy with a new toy and tongue tacos May 10, 2010

Filed under: Entree Recipes — celebrationgoddess @ 3:28 am

Sounds like a strange combination? Well yes it certainly is! My husband informed me this morning that he had purchased a log splitter and was waiting patiently to go and get it. But first I had to find tongue.

Before you go around wagging your tongue that I’m out looking for a good time…Let’s talk about this…

French kissing? No
Gene Simmons music? No
A tongue lashing? Well that is a daily occurrence at our pad. I’m a GREAT nagger.

Tongue? Yes my sainted mother-in-law likes tongue tacos.  And our little family of 3 had a wonderful little Mommy’s day dinner of corn on the cob, watermelon chicken tacos and lengue (or beef tongue).

Okay I’m game. I put one in my mouth and spit it right back out again. TOO HOT for my bad tummy. But I’m sure happy I was able to scare up what she wanted after going to:

A grocery store – no dice. And how would one even make tongue? Expecially at 3:00pm and Mamacita is arriving at 4:30.
Super Mercado – puzzled look by the deli counter men. No habla ingles senora when I asked for calves tongue.
So I strolled back to the diner part of the super mercado and asked for dos lengue tacos.

Found this recipe on recipezaar for you daring souls…

Crock Pot Tongue Tacos

Ingredients

Directions

Place first 10 ingredients in crock pot and cook on low for 6-8 hours. You can slice the tongue lengthwise to make it fit,

You can substitute beef stock for the water.

Before you remove tongue from crock pot prep the rest of the ingredients for toppings, etc. (the lime is for a squeeze over your tacos). Garnish with these as you like. Sometimes I just put cilantro, scallions, a touch of avocado, salt, pepper & lime but experiment! Adjust amount as needed.

Once tongue is done remove & peel off outer layer, it comes off pretty easily once it’s fully cooked. Chop or shred meat and make your tacos! This is so delicious you probably won’t have leftovers but if you do it’s even better the next day! Enjoy!

As for the log splitter. Yes my husband came right home and got to splitting some oak logs. I’m enjoying a roaring fire while I tell you about tongue.  Hmmm I may even listen to some good old Kiss!!!

Laugh, learn and liven up your taste buds!

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

 

PIZZA is the mother of invention!!! April 25, 2010

Filed under: Entree Recipes,happy thoughts,Knead this bread? — celebrationgoddess @ 11:45 pm

Ok when you are a human, chef, cook, lover of food and plump girl like me and you have gastritis, you are always hankerin’ for pizza! mmmmm cheese, mmmmm

So damn it I am going to make one that I can eat!!!! I went and bought rice cheese and put plain ole chicken on it with NO EVIL TOMATO SAUCE. TOMATO SAUCE IS THE DEVVVVILLLLL!!!!! HEAL ME plain pizza with no TOMATO SAUCE!!!! Amen!

HOME MADE PIZZA

CRUST:

1 c. white flour
1 c. wheat flour
1 tsp. salt
2 tsp. baking powder
2/3 c. water
1/4 c. vegetable oil

TOPPINGS:

olive oil
½ sliced green pepper
handful baby spinach
half a cooked chicken breast diced
shredded rice mozzarella cheese

Mix flour, salt, baking powder and water. Knead on floured counter just until workable and spreadable, about 2 minutes. Put on pizza pan, with fingers. Smear olive oil on crust, then veges, chicken and cheese on top. Bake at 425 degrees for 20 minutes. This pizza seasoning can be bought, it has all your dried spices all together and you just sprinkle it on.

NOW I’M GONNA POP OPEN A COLD SHARPS (of course I cannot drink that other DEVIL ALCOHOOLLLLLLL) and enjoy my “fake” pizza and “fake” beer.

Laugh, learn (sometimes you have to get a little inventive) and liven up your taste buds!

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