The Culinary Adventure of a Cooking Mama

The Good, The Bad, and The Ugly

2010-10-27T14:50:00.002-04:00

I'm "borrowing" an idea from my fellow blogger, Katie, from The Perks. She usually blogs once a week about the good, the bad and the ugly. I thought that it may be fitting for me today.

The Good: I haven't had to open the snail mail for over a week now due to excessive slackerdom.
The Bad: I just opened the one foot stack of mail and it was quite daunting especially with all those political ads.
The Ugly: My paper shredder got jammed with so much stuff that needed to be shredded.

The Good: I had more time over the weekend to "relax" due to our computer crashing at the end of last week. (Why didn't I open the snail mail then???)
The Bad: Instead of relaxing I fretted over said crashed computer and what valuable info might possibly be lost.
The Ugly: Food Stylist had to reformat the computer and everything was lost: web bookmarks, email address book, saved emails, Quicken etc. *cry*

The Good: Since the computer crashed, Food Stylist moved it (a desktop) to our coffee table in the living room. This made for a more conducive repair area since the TV is in the living room. Fun to surf the net while watching TV since he repaired it now. :) Geez, I need a laptop!!
The Bad: A desktop is not a laptop, hence cords running everywhere that the evil cat can get to.
The Ugly: My homeschool room is a wreck since we've been doing school on the floor in the living room. I've just been dumping junk all over the homeschool table.

The Good: I think I've volunteered to dissect some small animals for the homeschool science co-op I help teach. The kids will be excited about this hands on science experience!
The Bad: Did I mention that I don't like dead animals?
The Ugly: Did I also mention that I still have nightmares about that rat I had to dissect in anatomy and physiology in 12th grade?

The Good: Brick announced that he no longer wants to trick-or-treat. Yay! No more costumes to buy! EVER!
The Bad: He wants to hand out candy.
The Ugly: I guess the money we usually spend on a costume will be spent on candy for other children. At least this will give me the chance to purchase the candy I like rather than rummaging through his treat bag for chocolate like I usually do every year.

The Good: Both the new Richard Paul Evans and Nicholas Sparks' books became available for me at the library yesterday.
The Bad: That's a lot of books!
The Ugly: They're both only one week loans. :( I'm sure I'll incur library fees.

The Good: We're having Chinese food tonight for dinner.

The Bad: We're having Chinese food for dinner.

The Ugly: Did I mention we're having Chinese food tonight?

Cranberry White Chocolate Scone Recipe

2010-10-26T16:06:00.000-04:00

It's the time of year when cranberries will soon be in full swing at the grocery store. There are other things to make other than just plain ol' cranberry relish (which, by the way, I have a delish recipe for courtesy of my mother-in-law).

A few years ago I was looking for another use for cranberries and I ran across this recipe. It's originally from the Inn at Barnum Point in Camano Island, Washington. There are a few changes I've made measure-wise. When I make these for company they usually go fast.

Cranberry White Chocolate Scones

3 1/2 c. flour plus extra for shaping
1/2 c. sugar
5 tsp. baking powder
1 tsp. salt
10 TBS. chilled butter, cut into pieces
3/4 c. half and half (you can use regular milk but it won't be as rich)
2 eggs
1 c. fresh cranberries
1 c. white chocolate chips

Blend flour, sugar, baking powder, salt, and butter. Add 1/2 and 1/2 and eggs and blend. Stir in cranberries and white chocolate chips.

Here is where it can get a little tricky: separate the dough into three equal parts. It will be VERY sticky at this point. Sprinkle some flour on the counter and put one of the three pieces of dough onto the flour. Knead the flour into the dough with your hands and add more flour as necessary till the dough is easily handled. Shape the ball into a circle about 1/2 inch to a 3/4 inch thick. Use a sharp non-serrated knife and cut it into eight equal portions. Place each portion on a greased cookie sheet (you will need two greased cookie sheets). Repeat the steps to the other two pieces of dough. Place in a 400 degree oven and bake for 14-16 minutes or lightly browned.

Make 24 scones.

A Blogworthy Day in the Kitchen

2010-10-19T11:53:00.000-04:00

I just joined a produce co-op recently so my kitchen overfloweth with veggies and fruits. What's a girl to do? Cook healthier I guess.

Produce co-ops are AWESOME! If you can get in on one I highly suggest it. Of course you have to have open-minded taste buds. This is difficult for my family. Angry Beaver ran for the hills last night when he found out we were having stuffed green peppers for dinner and O-lamita gagged on said peppers like she had reverted to a 4 year old version of her 16 year old self. At least Brick enjoyed them though he complained about the side of fried cabbage. After Food Stylist asked if I had stocked up on Rolaids he inhaled the peppers quickly and quietly without even tasting them. I'm "training" my family to eat more veggies and fruits. We've always had them around but unfortunately most of my family is of the meat and potatoes kind. I, personally, could be a vegetarian though I do enjoy a good steak every now and then slathered in A1 sauce.

So this brings me to yesterday's kitchen catastrophe. The stuffed peppers called for 1/3 cup of rice. Evidently I should have used a shorter cooking time in my Pampered Chef micro rice cooker that usually churns out rice perfectly every time. I had a burnt rice pancake when I opened it up as well as a melted rice cooker! boo hoo!! But what the worst thing is is that I tried cooking it again on the stove and almost burnt it again.

Onion Soup Bread Recipe

2010-09-29T18:57:00.001-04:00

I love it when my house smells like food. And no food smell is better than onion or garlic. Since we are having leftovers tonight (AGAIN), I wanted to spruce up things a bit with some yummy bread.

A while back I kidnapped and am holding hostage my bff's bread machine. While perusing the recipe book that came with it I found a recipe for Onion Soup Bread. It's so easy--well any bread is easy with a bread maker but this literally took me less than 5 minutes to put together.

Onion Soup Bread
1 c. and 2 TBS. hot water (115 - 125 degrees F)
2 TBS. oil
2 TBS. sugar
3 c. bread flour
2 TBS. dry onion soup mix (upon measuring this out . .you may as well use the whole package)
4 1/2 tsp. yeast (this is 2 packages worth--I just figured that out today)

Measure and add the liquid ingredients to the bread pan.

Measure and add dry ingredients except the yeast to the bread pan.

Use your finger to form a well in the flour where you will pour the yeast. Carefully pour the yeast into the well making sure it doesn't make contact with the liquid.

Close the lid and select the "expressbake" (58 minutes) setting.

Press "start".

How easy is that????!! It smells heavenly in here. Since I was so eager to taste it I burnt my tongue on the flamin' hot stuff. Nice.

Bread Machine

What Is An MRE?

2010-09-28T20:14:00.000-04:00

What is an MRE exactly? If you are military . . you know. Maybe you're an avid hunter--then you may know as well (I don't think many hunters are reading my blog though). MRE stands for Meal Ready to Eat. The military uses them when they are in position of combat or when there are no chow halls available. My first experience with one follows:

Our best friends are military. So when they came to visit us last month he showed me how it's done. They brought me a Chicken and Dumpling and a Spaghetti and Meatball MRE. I chose the Spaghetti one. Somehow spaghetti that may have been sitting on a shelf for 5 years sounded so much better than chicken dumplings that may have been sitting on the shelf for 5 years.

I opened up the bag and this is what was inside:

A whole bunch of stuff!! These meals are packed full of calories! There were all kinds of goodies--even candy! I'm told that the spoons and the Tabasco sauce are the most prized items in MRE's when out on the field.

Isn't this the cutest!!!

The way you cook an MRE is by taking this plastic bag and filling it with just a tad bit of water. Some kind of magical chemical reaction starts occurring immediately at which point you have to jam the main course in the bag as soon as possible so you don't either burn yourself or have the bag blow up. It's a lot easier to just put these babies on the engine of a humvee and heat them that way. However, I don't have one of those.

Here I am struggling. I had to call in the pro to git er done.

Me trying to prepare the MRE and not burn myself or blow something up.

The finished spaghetti

The cooked spaghetti tasted a lot like Chef Boy R Dee. Decent enough but def not homemade.

Here is the spicy cornbread cake that came in the package as well. I just about literally blew fire out of my mouth when I ate this. It was really good though. Especially when you put the special Cheese Whiz sauce that came with it all over the top of it.

Spicy Cornbread Cake

Candy!! Too bad it's not chocolate . . but I can understand why it's not. Too melty.

Candy!

Cheese crackers that were a lot like Cheezits or Cheese Nips.

Cheese Crackers

This is the cherry berry cobbler. We added this to the "cooking bag" after we pulled the spaghetti out since it was still creating quite a bit of heat. It was okay. I'm not a huge cherry fan but Food Stylist gobbled it down fast enough.

Cherry Dessert

There was coffee and all the fixin's for that, a drink mix, and even toilet paper for use "later". I wouldn't say I'd like to eat this on a regular basis but it was decent enough. It was a lot of food to fill you up.

Cooking Confessions

2010-09-27T14:08:00.002-04:00

Most people have it all together in the kitchen. I must confess that some days I do and some days I'm just a mess--literally. If you're friends with me on Facebook you'll recall my recent microwave mishaps and papercut from a Jif peanut butter lid (yes, quite embarrassing). I'd like to provide some photographic evidence of these mishaps for you, however, when I think about doing picking up my camera I'm more worried about putting out the fire, cleaning up the mess before the animals get to it, and/or trying to get rid of the evidence so my family doesn't rub it in the my face for the rest of my life.

I like to create recipes, modify others and dabble in the kitchen. There are A LOT of things I still need to learn--that's what Food Network and Cooking Channel are for, right?

I thought it would be a little fun to share what I'm really like in the kitchen--my philosophy, quirks etc. So here goes . .

-I hardly ever measure unless I'm baking and sometimes even then I like to take matters into my own hands thus I am a horrible baker.

-There is a two second rule . . right????

-I love food and everything about it--look at it, taste it, touch it, smell it . . .ahhhhhhhh

-Organs are not meant to be eaten. In fact, sometime I wonder if flesh should be either.

-I could easily be a vegetarian.

-Even though I'm in the kitchen a lot . . I don't own an apron.

-I didn't feel like a real cook until I got my KitchenAid mixer.

-If I could only make one recipe to eat the rest of the my life it would be Spanish rice--my version.

-If I ever run into Bobby Flay, I'd faint right on the spot.

-My favorite go-to ingredient is garlic.

-Currently I'm obsessed with food trucks. Just ask my friend, Janna.

-It would be nice to have my own private chef. Sometimes a break would be nice.

What are your cooking confessions?

Wholly Wholesome Giveaway Winner

2010-09-26T14:42:00.000-04:00

Well, since there was only one person who "entered" the Wholly Wholesome giveaway I guess that means she won! Blondie from Blondie's Bits wins a coupon for a free Wholly Wholesome product. Congrats! :)

I've been out of commission the past week. Will try and get up and running this week again. Some Allens boiled peanuts came in the mail the other day. If you're into boiled peanuts standby because I'm having another giveaway real soon.

Wholly Wholesome Giveaway

2010-09-20T11:51:00.000-04:00

If you're interested in baked goods that don't have artificial flavors, colors, preservative or additives and are made with natural and organic ingredients you should check out products from Wholly Wholesome. They make ready to bake cookies and pie shells, pies, breads. and cakes. The taste is just like homemade so if you don't have time to make something from scratch you can count on these.

Recently I traveled to Whole Foods in Raleigh (one of the few places in the area, unfortunately, that you can buy Wholly Wholesome products) to look for these goodies. On the Wholly Wholesome website it states that their products are available at my local Lowes Foods and Harris Teeter stores (just outside Raleigh) but I didn't find them at either place and even asked employees if they carried them. I'm not sure if they just aren't carrying the items in those stores anymore or what. I knew Whole Foods wouldn't let me down though! (On a side note: a new Whole Foods will be opening in North Raleigh just off of Six Forks Road in Spring 2011. Yay!)

I picked up the chocolate chip ready to bake cookie dough and the blueberry pie. The cookies were so easy to make. You place them frozen on a cookie sheet and bake them for 13 minutes at 350 degrees. How easy is that!! The cookies were so soft and tasted just like homemade without the overly sweet taste. The chocolate chip taste really came through and the cookies literally melted in my mouth. The blueberry pie wasn't overly sweet either. I would have preferred more of a cinnamon taste in the pie because that's what I'm used to but otherwise it was tasty. The crust was flaky as well. Surprisingly the pie took only 50 minutes to cook from frozen. Amazing!

I have a coupon for one free Wholly Wholesome product for one of my readers. Comment on my blog and tell me why you should win one of their products and I'll draw a name at random to select a winner. The winner will be posted next Sunday, September 26.

Taste Carolina Gourmet Food Tour of Downtown Raleigh: Wrap Up

2010-09-19T18:26:00.000-04:00

Before we stopped at our previous destination, Spize, we took a detour to The Cupcake Shoppe where tour guide Amy quickly picked up some cupcakes for us to down later. It has a pretty small interior so I was going to stay outside. But I took a quick step inside to ~~get some much needed air conditioning since I was melting in the sun~~, I mean take a picture of the pretty cupcakes in the the display case. They have tons of flavors here--more on the cupcakes later . . . .

After leaving Spize we sauntered on down to Crema, also on Fayetteville Street. Sorry but they don't have a website that I could find. They serve up coffee drinks and ice cream with all the mixin's. I ordered vanilla ice cream with Butterfinger, cookie dough, and peanut butter--very good but pretty comparable to a Dairy Queen Blizzard. What makes it interesting at Creama is the way they incorporate the mixin's into the ice cream. An auger type machine gets let down in to the ice cream and it mixes everything together. Very cool. We were mesmerized by this fancy machine.

We stepped almost next door into Foundation next. This is a bar that was built into the foundation of one of the buildings so you have to go down some stairs into this dark place. It kind of reminded me of some of the eating establishments and bars on the lower levels of the Chicago River area in Chicago. It was dark and dismal down there but most bars are, right? They serve up homemade sodas and local wines and beer. I ordered a homemade lemon lime soda that would put Sprite to shame. This is where we consumed our cupcakes from The Cupcake Shoppe as well. At least I didn't have beer or wine with mine like the others did. According to their website, Foundation is a "social club" that you have to apply to. Hmm . .not quite sure what that means.

The whole Taste Carolina Gourmet Food Tour was amazing! The next one we will go to will probably be the Chapel Hill tour. Can't wait!

Rolesville's Hot Pick'n Finger Lick'n BBQ & Bands Festival

2010-09-18T18:27:00.001-04:00

So we just got back from the first annual Hot Pick'n Finger Lick'n BBQ and Bands Festival in Rolesville. It's so stinkin' hot out there but we walked since we live nearby. Better to burn some of the calories off that I ate I guess.

There was quite a turnout! We got in line and waited for a little over 30 minutes to get BBQ plates courtesy of Mom and M's . Evidently they ran out of bread so they substituted humongo cups of banana pudding instead (I was really crying about that . . .). The wait was definitely worth it. My plate was so full of coleslaw, sweet potato, BBQ chicken and pork, and hush puppies that I had to bring some home. I would have liked to have tried some samples from the BBQ contestants (I only tried two things).

While sitting at the table eating (and shooing about ten thousand flies off my food) I was approached by a reporter from the Rolesville Buzz to comment on the festivities. Don't worry--it was all positive.

There was a country band playing while we were eating and the chicken cackling contest occurred. Only two teams competed and they were both youngsters. There were supposed to be two age categories but no adults came forward. So both of the teams got trophies for participating. While walking home we passed one of the teams and the trophy was too cool--a chicken topped trophy!!! How cool is that??!! I should have tried out and gotten one of those trophies. Next year my friends . .next year.

Cherry Chocolate Chip Cheesecake Recipe

2010-09-15T23:45:00.000-04:00

I just recently reconnected with a friend that I used to work with. She is a chef and it's so fun bouncing recipe ideas off of her. You know how guys talk sports . . kind of like another language? That's what it's like with us but we're talking about food. Crazy, I know, but true.

It's hard for me to get out since I home school so I just invited her to my home for lunch. Of course I had to try one of the 50 Paninis that were featured in this month's Food Network Magazine . The fam would never go for the one I had planned: goat cheese, chopped dates, and bacon on a French roll. Oh my! A-M-A-Z-I-N-G! We dined on the paninis and I offered up bagel chips with my favorite hummus, Sabra's Roasted Garlic.

Holy cow!! I was just perusing Sabra's site for a hyperlink there and just found out they have green olive hummus!!!! Get out!!!!!! Where can I get some of that??!!!

Anyway, this has nothing to do with cherry chocolate chip cheesecake, right? Well I'm getting ready to tell you . . .My friend, Judy, made a cherry chocolate chip cheesecake (the quadruple C threat) and brought it to share with me. Friends, I'm telling you right now . . I'm not a huge cherry fan. . . especially maraschino cherries. Well, I've been converted! This cheesecake is out of this world! Here's the recipe . . .

Cherry Chocolate Chip Cheesecake
1 jar(12oz.) maraschino cherries; reserve eight w/stems for garnish
16 oz. cream cheese
1/2 cup sugar
2 eggs
1/2 cup mini semi-sweet chocolate chips
1 1/2 cups to 2 cups crushed Oreo cookies
4 to 6 Tablespoons melted butter

For Crust: Combine Oreo crumbs and butter. Press into 9in. pie pan

Drain cherries, reserving 2 teaspoons of juice. Cut cherries in quarters, set aside. Beat cream cheese, sugar and cherry juice. Add eggs; beat just until combined. Fold in chocolate chips and cherries. Pour into crust. Bake at 350 for 30-35 min.

Garnish with a dollop of whipped topping and a reserved cherry dipped in chocolate when serving.

Peach Muffin Recipe

2010-09-13T08:50:00.002-04:00

About a week and a half ago I visited the State Farmer's Market in Raleigh . I picked up a HUGE box of fresh peaches. The farmer told me they were just picked that morning. Wow! That's fresh. However, I had to wait until last Friday to use them. My friend Jen and I spent Friday afternoon freezing peaches. Look at these beauties!

Then we did this to them and tried not to eat them all:

I kept some to eat plain and then I made some into these:

They're called peaches and cream muffins. My friend, Janna, gave me the recipe. It's from Two Peas and Their Pod. I switched some things up though. . as usual. You know how I can't resist making a recipe my own. :)

Peaches and Cream Muffins Yield 18 muffins
3 c. flour
1 tsp. salt
4 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. ginger
1 c. sugar
1/2 c. oil
2 eggs
2/3 c. buttermilk
2 tsp. vanilla
2 c. fresh peaches, peeled and diced

Cream cheese filling:
4 oz. cream cheese at room temperature
1/2 tsp. lemon zest
1 TBS. sugar
1/4 tsp. cinnamon

cinnamon and sugar for sprinkling

Preheat oven to 400 degrees. Line muffin tins with paper liners and spray with cooking spray. In a large bowl mix together flour, salt, baking powder, cinnamon, ginger, and sugar. In a separate medium sized bowl whisk oil, egg, buttermilk and vanilla together. Incorporate the wet ingredients into the dry mixture. Add slowly and don't over-mix. Gently fold in peaches.

In a small bowl mix together with a fork cream cheese, lemon zest, sugar, and cinnamon. Fill each muffin cup half way with batter. Add a small spoonful of cream cheese filling to each muffin cup. Cover the cream cheese filling with the remaining batter. Sprinkle each muffin with cinnamon and sugar.

Bake for 20 minutes or until golden brown.

Enjoy! I'm having mine with some coffee this morning.

Taste Carolina Gourmet Food Tour of Downtown Raleigh: Spize Cafe

2010-09-12T13:49:00.000-04:00

Spize Cafe is located in the "museum hub area" on Fayetteville Street in downtown Raleigh. When we walked into this place it is simple in decor. The tables and chairs are from recycled material as is the tableware. The friendliness of the owner and staff and the amazing food make this an eating establishment to sink your teeth into.

I've never eaten Vietnamese food though I've been really intrigued lately by the Nom Nom Truck on Food Network's The Great Food Truck Race. I was pleasantly surprised by the explosion of flavor in the two dishes they served us:

Curry Chicken with Peanut Sauce on a Toasted Baguette


Pork with Anchovy Dressing, Cucumbers, Daikon Radish, Carrots, Mint Leaf and Asian Noodles

We decided that we were DEFINITELY returning to Spize soon. In fact, we would have visited the next day but it was a Sunday and they were closed. :( Next time we're in downtown Raleigh, we're dining here!

Now I just have to figure out where to find that Nom Nom Truck . . . . .

Next stop on the gourmet food tour: A Wrap Up

Taste Carolina Gourmet Food Tour of Downtown Raleigh: Solas

2010-09-10T07:31:00.001-04:00

I'll be brutally honest. I'd never heard of Solas until our tour guide, Amy, told us it was going to be on the tour. And why, do you ask, haven't I ever heard of it? I'm a middle aged fuddy duddy, not a twenty-something party animal, that's why.

The Bar

When you walk into Solas it's like you've just stepped into a downtown Miami nightclub/restaurant (this is what I'm told anyway. I've never been to Miami before.). The bar was lit up beautifully with neon blue lights and the backdrop of the bar was a wall of "lit" candles. It was amazing. We were served a piece of shrimp accompanied by shredded spinach and sliced radishes in a buttermilk dressing. The dish wasn't overly fantastic. But I think this place is more about atmosphere than anything else.


The Shrimp Dish


First Floor Outdoor Dining Area


The See Through Dance Floor

Lounge Area on the Second Floor

The outdoor dining area is exquisite as is the rooftop lounge area. There is also a second floor glass dance floor where the dj beats out tunes. Rooms are available to rent for wedding receptions and private parties.

The rooftop is the main attraction with private cabanas available to reserve for special occasions. The view is amazing! Prices are pretty steep to "rent" a cabana but I think it would be an experience you'd never forget. The roof is retractable so when the need arises you can be sheltered from rain.

Third Floor Bar

Cabanas with Retractable Roof Overhead

There is a dress code which I'm assuming is to keep out the Eminem and Snoop Dogg crowd. In my earlier wild child days this would probably have been a place I frequented--but those days have long gone along with my natural hair color.

Next Stop: Spize Cafe Asian cooking at it's best and our most favorite stop on the tour!

Peppers!!

2010-09-08T15:18:00.000-04:00

Look at these beauties I got from a friend today:

Oh the possibilities!!!! Too bad my tomatoes took a poo on me. These would make for some yummy salsa. Maybe a trip to the farmer's market is in order. Then again, I could just dip in homemade blue cheese dressing and enjoy. :)

Taste Carolina Gourmet Food Tour of Downtown Raleigh: Third Stop - Escazu Chocolates

2010-09-08T07:39:00.000-04:00

Right next door to Market is Escazu Artisan Chocolates. They make the chocolate right there in their tiny little building . . . .all from the cacao bean!! We were able to tour the back and try some raw chocolate. They are one of only twelve small batch artisan chocolate makers in the country. Even the wrapping of the chocolate is done by hand!! I wish I would have gotten some pictures of their cute chocolates but I was too busy trying to figure out what to get to eat that I forgot. :(

Afterward we bought a coconut and chocolate push-up that was dairy free as well as chocolate risotto. The chocolate risotto couldn't go into a take out container because it was served in the cute little dish it was heated up in. It was so good . . .you have no idea!! It was garnished with sliced almonds. There definitely was a hint of cinnamon in the dish. My friend, Paulette, and I are attempting to recreate this dish in the very near future. Since I was so engrossed in the tasting of this fine dish I forgot to take a picture of the "before". So I only have the after. Boo hoo

The End Result

Here is Paulette enjoying it:

Next stop on the tour: Solas. Dance the night away on the second floor glass dance floor and party Miami-style right in downtown Raleigh.

Taste Carolina Gourmet Food Tour - Second Stop - Market

2010-09-07T07:56:00.001-04:00

Inside Market

Chef Chad McIntyre

When we were done eating we walked (quite a ways) to Blount Street where we entered Market. They serve local, organically grown food. It's fresh and healthy fare. Chef Chad McIntyre spoke of the restaurant's history--the restaurant used to be a laundromat. He was a really laid back dude and I wanted his hat.

The tables were decoreated with mason jars filled with fresh flowers. they quickly brought glass bottles of water to our table. Too cute!!


Cute Vase and Water Bottle

We were served kale chips with homemade ketchup. I had made some kale chips at home recently and these were very similar. The homemade ketchup was spicy and out of this world!

Kale Chips

We were also served a blackened tofu taco on a homemade tortilla. The tofu was seasoned perfectly (I haven't had a lot of tofu in my life but this tasted grand!) and it was topped with lime creme, thinly sliced cabbage, and pico-de-gallo. Corn relish accompanied the taco. The relisth was nothing to write home about but it tatsed very fresh and healthy.

Blackened Tofu Taco

While dining here, Food Stylist had his first experience with tofu and here is the evidence. hahaha

Next stop: Escazu Chocolates and a chocolate risotto so good that it makes you wanna slap yo' mama.

Taste Carolina Gourmet Food Tour of Downtown Raleigh: First Stop

2010-09-06T18:34:00.000-04:00

This weekend my husband and I had some special friends visit from out of town. We decided to have some "grown up" time, and planned an excursion of the "epicurious" kind just for us adults. The menfolk I think we're a little hesitant on going especially when eight women showed up and my hubby and his friend ended up being the only guys there. In fact, I think I remember hearing, "is this a chick thing or what?" come out of one of their mouths. They will tell you that it certainly is not just for women. It is for foodies, people who want to know the ins and outs of the restaurant business, and generally adventurous people.

I don't remember how I found out about Taste Carolina Gourmet Food Tours --probably through a web search of some sort. I wasn't sure what we were in for but the information on gourmet food walking tours on their website certainly intrigued me. The prices are reasonable (around $40 per person). The website says to wear comfortable walking shoes as you will be walking a lot. I can attest to this. WEAR COMFORTABLE WALKING SHOES. We walked a lot and rode the city bus twice during the tour. I wore what I thought were comfortable sandals and ended up with many a blister.

What the heck?

I have to mention that right before we arrived at our destination we saw this sign:

Tour Guide, Amy

The tour started out on Wilmington Street in downtown Raleigh in front of Dos Taquitos. We met our tour guide, Amy, there. She gave us the rundown of where we were going along with a typed list of the establishments. Once the whole group had arrived we hopped on the city bus and headed to the Peace College area.

Plum Kuchen

Upon exiting the bus we were greeted by co-owner of Taste Carolina, Lesley Stracks-Mullem. She and Amy passed out yummy plum kuchen from a bakery located at the Raleigh Farmer's Market. Don't ask me what bakery this was from. Unfortunately I was too busy enjoying the kuchen to find out where it was from. :(

Jason Smith

We walked to Seaboard Station where 18 Seaboard is located. While there we sat at the bar and were greeted by chef and owner, Jason Smith. He spoke of his background and shared a dish of fried green tomatoes with corn tarter sauce for us to try. He uses are Better Boy tomatoes and dredges them in Panko crumbs. The end result is delish! It was totally crispy without being greasy and the corn tarter sauce complimented it perfectly.

Fried Green Tomato with Corn Tarter Sauce

Tune in next time for our next stop: Market a former laundromat turned locally produce driven restaurant on Blount Street. It's where Food Stylist lost his tofu virginity. :)

Labor Day Weekend!

2010-08-31T16:28:00.000-04:00

So after recovering from a migraine yesterday I'm trying to make up for the 24 hours lost in my life. That's included doubling up on homeschooling, checking a bajillion emails, making phone calls, writing a bajillion emails, and cleaning. Did I mention we have company coming into town this weekend I need to plan for? :)

Since we have friends coming into town we're doing the Taste of Carolina Raleigh Walking Tour. (Of course this all depends on if Hurricaine Earl decides to hit us with a torrential down-pouring of rain that day.) This should be interesting as I saw on another blog that tuna tartare was served at one of the establishments along the way. My food stylist (hubby) isn't a very adventurous eater--which should make for fun blogging later. :)

So stayed tuned for that upcoming blog. Also, waiting in the wings sit reviews of some products coming my way as well as a seasonal muffin recipe. In the meantime, check out this website that a friend tuned me into

Peanut Butter Pie

2010-08-25T20:44:00.000-04:00

Peanut butter is one of my favorite things. In fact, my family loves peanut butter so much that sometimes we'll go through a large container of Jif in just a week's time. I know, that's pretty excessive but between peanut butter and jelly sandwiches, peanut butter and banana sandwiches, and the old tried and true cure for hiccups, it goes down fast.

Over the years I've made many a dessert with peanut butter. One of my favorites by far is peanut butter pie. There are two recipes that I bounce back and to from--one has a pudding base and the other is an ice box pie. My friend, Tonya, gave me a new peanut butter pie recipe to try the other week. Holy cow! Her recipe has the texture of my pudding base recipe but the taste of my ice box version with a little less richness. It's amazing. My kids were fighting over it if that tells you anything. Heck, I wanted to hide it and keep it all to myself but that just wasn't a possibility unfortunately.

Peanut Butter Pie
8 oz. cream cheese (softened)
1 1/2 c. confectioner's sugar
1/2 cup crunchy or creamy peanut butter
1/2 c. milk
2 c. or 1 - 8 oz. container of whipped topping ( I used the extra creamy
1 9 inch graham cracker crust pie shell (I made a homemade one from the recipe here)
1/4 cup of chopped peanuts (optional)

-Whip cream cheese at low speed until soft and fluffy
-Beat in Sugar and peanut butter at medium speed
-Slowly beat in milk.
-Fold in whipped topping
-Put in pie shell
-Sprinkle with chopped peanuts
- Freeze completely before cutting and serving. Okay, I didn't do this part. I just refrigerated it. What can I say, I'm impatient. I would definately freeze it if it's not going to be served within the next 24 hours. Otherwise it will get soggy.

Enjoy and satisfy your peanut butter craving. :)

Chocolate Rum Bread Pudding Recipe

2010-08-19T07:01:00.000-04:00

My mouth has been watering lately for chocolate. I'm not quite really sure why as I'm not a huge chocolate fan. Of course I love chocolate cake etc. but this craving isn't usually this strong. Heck, I was craving chocolate so much last night that I settled for the only thing I could find in my pantry-- Coco Wheats. Don't ask . . ..

Anyway last night while watching Throwndown with Bobby Flay : Chocolate Bread Pudding, (go figure) I got inspired to share my own recipe for chocolate bread pudding with you. There is a secret ingredient that totally brings the whole dessert together. Frankly, I could sit down and eat this whole thing in one sitting--I haven't yet, but it is possible.

I developed this recipe about a year ago when I was writing for They Who Shall Not Be Named. It's so rich and chocolaty. Whether it's warm or cold it satisfies your need for chocolate.

Chocolate Rum Bread Pudding

2 1/2 c. half and half
6 eggs
1 1/4 c. sugar
2 TBS. vanilla
1 to 2 loaves of stale French bread, cubed (you may use any cubed, stale bread measuring to 9 cups)

Whisk together half and half, eggs, sugar, and vanilla in a large bowl. Add bread cubes to egg mixture and stir. Refrigerate for at least 1 hour. Pull bread cubes out of the refrigerator after allotted time.

1 1/4 c. brown sugar
1 stick butter
1 1/2 tsp. cinnamon
1/4 tsp. salt
1 TBS. vanilla
1/3 c. rum
8 squares semi-sweet chocolate

In a medium sauce pan melt together brown sugar, butter, cinnamon, salt, vanilla, rum, and chocolate on medium to low heat. When the mixture is melted and smooth add it to the bread cube mixture and stir together. Place mixture in a 9x13 greased pan and bake at 350 degrees for 55 minutes.

What Do You Do with Your Clipped Recipes?

2010-08-11T16:26:00.000-04:00

For many years I've accumulated quite a ~~pile~~, I mean a collection of recipes. They've been ripped from magazines, quickly jotted down on a scrap piece of paper by a friend or family member, or printed from the web.

About eight or so years ago I started up a large three ring binder with page protectors with every intention to file away every recipe I got my grubby hands on. WRONG! Sure there are some still in there but I started just tossing the clippings in the binder in a pile. So when I would go to pull the binder off the book shelf papers would fly every where. Plus in my laziness (since the binder was so big and overwhelming and disorganized) I would pull a page out and never file it back away. In addition to this mess I ~~have~~ had a gazillion and I mean a gazillion cooking magazines on my cookbook book shelf. Things were flying everywhere.

Last week I got a wild hair and thought, "hey, I'm going to get this together for once and for all!" I went through every cooking magazine I had except for Food Network Magazine (those are sacred mini-encyclopedias of information and were never meant to be ripped or cut into--at least in my opinion) and clipped out the recipes I really wanted to keep. Then came the daunting task of organizing every recipe by type of dish. After that I page protected them all and slipped them into binders grouping some of the types of dishes together. I now have: Salads Sandwiches Sides and Soups, Breads and Sweet Things, Breakfast and Miscellaneous, and Main Dishes. Guess which one is the largest. Yep, that's right. The Bread and Sweet Things book. You know my love affair with anything that is 500 calories plus.

It takes some time but I know that this organization will be well worth it in the end!

Pesto Veggies

2010-08-10T08:58:00.000-04:00

Another attempt at gardening this year has had its ups and downs for us. We built two 8' x 4' raised beds. The soil here north-east of Raleigh is junk--mostly rocks and clay so we felt this was the only option we had left. Initially I was all excited, just like I am every year until I realize how much work and incessant sweating is going to be occurring on a regular basis. We planted corn, carrots, green beans, cucumbers, German Johnson tomatoes, basil, romaine lettuce, spinach, cherry tomatoes, zucchini, green peppers, cherry tomatoes and cilantro. FAILURES: corn withered away in the heat even after regular watering, green beans withered away after about three harvests I'm guessing from the excessive heat we've had, the zucchini were eaten alive by mealy worms before we could tackle the problem, the German tomatoes are not ripening (I will never plant this variety again even though it's heirloom). SUCCESSES: cherry tomatoes are going strong, cukes are yum but haven't produced as much as I'd like (I'm thinking excessive heat is damaging them), and the basil is taking over my garden!!!!!

Since the basil has been going nuts I've been taking advantage of that fact and been freezing pesto for the winter months. The best sandwich in the world is bread slathered with mayo and pesto . . slap on a fresh tomato slice, some salt and pepper and get ready to slap your momma! Too bad I haven't had too many of those fresh tomato slices laying around . . . .German Johnson tomatoes . . . rawr

I've tried to come up with some creative ways to use pesto other than on pasta. This recipe is so easy but tastes like you took awhile in the kitchen.

Pesto Veggies
2 lb.s red potatoes, halved or quartered depending on how big they are
12 oz. fresh green beans
6 TBS. fresh or commercial pesto
3/4 tsp. salt
fresh ground black pepper to taste

Place the potatoes in a large pan and cover with water. Bring to a boil; cover and reduce heat and simmer for 6 minutes. Add the beans and cook 8 more minutes on a simmer or until the potatoes fork tender. Drain and put back in the hot pan. Add the pesto and stir to combine. Makes about 10 1 cup servings.

Enjoy!

I'm Moving!!

2010-08-09T13:17:00.005-04:00

I'm in the process of moving my blog to www.culinaryadventuresofacookingmama.com The site should start directing traffic over there automatically but just so you know. That's where I'll be from now on. Golly I feel so important now. tee hee

The Painters Are Coming Pasta Salad

2010-08-09T09:36:00.002-04:00

How do people do it on those HGTV remodel shows--really?? Our living room and part of our loft area is getting painted today and the house looks like a war zone. You know how I am and this could put me over the edge.....

When he came on Saturday to mud the huge crack in our ceiling . . . ..

I didn't realize there would be so many cracks and nail pops to be found.

This guy is thorough! Awesome!

So no cooking today in the kitchen since they are doing a bit of work near the sink area. Wah! :( Minimal cooking happened last night as well since we were moving furniture to make room for the painters.

I do have a recipe to share with you, though, that I made last night. At first I was hesitant to make this as the natives get all squirmy when it comes to any type of "weird" vegetables. But they ended up eating it anyway. Thankfully there was no gagging. My lucky guinea pig neighbors (my brave taste testers) got to get in on the action too since I had so much and knew that it would only be good for about 24 hours because of the nature of the dish (who likes soggy cheese? not me).

The Painters Are Coming Pasta Salad (otherwise known as You Need To Be Out of the Kitchen To Move All the Furniture the Night Before the Painters Come Salad)

1 24 oz. package of refrigerated tri-color tortellini (yay for Sam's Club!)
1/2 c. chopped bottled roasted red peppers
1 6 oz. jar marinated quartered artichoke hearts, drained
1/4 c. sliced pitted ripe black olives
1/2 lb. hard salami, cubed
1/2 lb. provolone cheese, cubed
1/4 - 1/2 c. Kraft Basil Parmesan Vinaigrette dressing (or Italian would work as well)

Cook tortellini according to package directions. Meanwhile place peppers, artichoke hearts, olives, salami, and cheese into a large bowl. Drain pasta and add to the large bowl. Add dressing and combine. Refrigerate for up to two hours before serving for flavors to marry. Makes a lot so if you're making this dish for a family, halve the recipe.

Enjoy!

The Chicken Massacre Has Ended.

2010-08-06T15:47:00.002-04:00

For dinner tonight I'm making buffalo chicken quesadillas (recipe courtesy of my friend, Lydia). One of the ingredients needed for the recipe is a store bought rotisserie chicken shredded. I absolutely detest working with animal carcasses. You'd think I'd be over it after cooking all these years. Maybe I'm still scarred from that chicken butchering I went to as a young child. Nah . . .

Don't laugh but I still wear rubber gloves when I prepare my Thanksgiving turkey. At least when I work with a rotisserie chicken I don't wear gloves but it still grosses me out. Here is the recipe if you can stomach picking a chicken rotisserie carcass. :)

Buffalo Chicken Quesadillas
1 store bought rotisserie chicken, shredded
1/4 c. buffalo sauce (I prefer Frank's) <-----go there to read more about my love affair with Frank's
1 1/2 c. shredded Monterey Jack cheese
12 soft flour tortillas (taco size)
blue Cheese dressing for dipping

In a large bowl combine chicken with sauce and stir until evenly coated. Add cheese and toss to combine. Divide mixture on six tortillas which have been placed on a cookie sheet and top each one with a remaining tortilla. Spray the top tortillas lightly with baking spray. Place them into a 375 degree oven until they brown and cheese is melted. Cut into quarters and serve with blue cheese.

Newest Issue of Food Network Magazine Has Arrived! Yay!

2010-08-04T15:24:00.002-04:00

After a very busy morning I sauntered out to check the mail and lo and behold . . . a Food Network magazine was there! What a surprise! Hubby must have continued my subscription. Yay! I fully intended on taking a nap while perusing the pages, but it just didn't happen. Culinary dreamworld was waiting on me too. Guess that will just have to wait until tonight. The reason I couldn't sleep is because there are so many cool ideas in here!

First off I had to get online to start looking all these goodies up. I looked up a website to check out this chocolate bar memo pad and this place is just amazing!!! Gift ideas galore for the chocolate lover in your life. Heck, that might even be you, so dive right in and buy you something, girl! I could get lost all day in this site!

What's up with this??? Edible paper chips??!!!!! Not into that, thank you very much.

I was also excited to see $10 Dinner's Melissa d'Arabian's recipe for Orange and Raspberry Pochettes. She made these when she was on the Next Food Network Star last season, and I got ahold of the recipe way back then and made them. They were so pretty and tasty . . . However, I no longer have the blog post up of that as it had some links to my Examiner.com articles. I stubbornly took down all blog posts that had links to Examiner as I no longer write for them or get paid. So no need to send them hits and money for my content (they won't take down) which is now theirs. (Can you tell I'm a little bitter?) Should have read the fine print in the beginning eh? HUGE mistake! HUGE!

K, bitterness aside, it was a good experience for me. Now don't you go looking over there for me and giving them hits. Just kidding. You will find some good recipes there though. I used to be the Raleigh Easy Meals Examiner and l Culinary Media Examiner.

Need to run . . smells like something's burning . . .eeek! Dough overfloweth in my bread machine! Help!

Wardrobe Malfunction

2010-03-16T14:43:00.003-04:00

So I'm on this quest for better health, right? Yesterday I was doing my usual walking/running intervals with my dog. She's not in the best of shape. But hey, at least I can blame her when I have to start walking because I'm practically dragging her along and giving her road rash.

Before I left the house I put on my running pants. You know, the kind that make a loud "swish" when your thighs rub together? They also have a liner and the right pocket is ripped out. I wanted to take my cell phone along in case I received a text message from my "personal trainer" as I like to call her. Actually she lives like three states away but she is my long distance running mentor. She is always building me up, making me feel good, and encouraging me through the tough times. Though in a couple of weeks when we are vacationing at the beach together she will be also the one urging me to partake in one of our brownie pigout fests we usually have while together. :)

So cell phone . . .I put it in my left pocket before I leave. I leave the house and am going along fine except for the fact that the pooch is dragging me down BIG TIME. I'm getting mad since she's holding me back and I'm giving her a talking to even though she doesn't understand a thing I'm saying anyway. All of the sudden the phone drops down into my left pant leg down by my ankle. HELLO!! What am I going to do? I can't reach down my pants our here in front of the whole neighborhood. Plus, it's a two person job or at least a take them off kind of thing. So I run home with the phone hitting my ankle and bruising it while dragging the dog. I must have looked like quite the fool with this rectangle thing bouncing around my ankle. I apologize right now if I accidentally "called" you while this was happening. My phone was trying to make a call when I pulled it out.

At least I got to drop the dog off at this point and run the block myself. How embarassing!

Dei Fratelli Review and Recipe

2010-03-12T08:00:00.000-05:00

Recently I received samples of Dei Fratelli's tomato products. I had never heard of the company before, but upon receiving them I realized I'd seen them on the grocery store shelves.

The spaghetti sauce was thick with a great tomato flavor. The salsa was okay--very spicy but needed a little more sweetness for my taste. My kids loved it though! They were chowing down on it with Tostitos tortilla chips.

Included is a recipe in which you can incorporate Dei Fratelli's whole tomatoes, diced tomatoes, or crushed tomatoes. The recipe is from my friend, Paulette. As you may be aware by now, I almost always alter any recipe I try. I just can't stick by the rules!

This sauce can be ladled over pasta or used in lasagna. If you make too much, you can always freeze it in a Ziploc bag for future use. I LOVE the consistency of this sauce since it is so thick. You are sneaking in some healthy veggies for the kids as well. They'll never know!

Spaghetti Sauce
3 TBSP olive oil
1/4 c. finely chopped onion (I use my Cuisinart Chopper)
1/4 c. finely chopped carrots (see above chopper thingy)
1/4 c. finely chopped celery (see above again)
2 cloves garlic minced (see above again)
1 c. red wine
1/2 c. milk
2 c. Dei Fratelli canned tomatoes
salt to taste
1/2 c. Parmesan cheese, freshly grated

Saute onions, carrots, celery, and garlic in the olive oil in a large pot till tender. Add the wine and cook, stirring occasionally until it has reduced to about 1/2 cup. Stir in milk. Add tomatoes, Parmesan cheese, and salt. Turn the heat very low and simmer covered at least 3 hours stirring occasionally.

Salt . . .Anyone?

2010-03-11T13:21:00.005-05:00

I just ran across this article on FoxNews.com . For those of you too lazy to read the article, I'll sum it up for you: a bill has been proposed by Felix Ortiz, (D) Brooklyn, which would ban the use of salt in restaurant cooking. What the heck people? Is this really the government's business? Yes, I agree, that our country has SERIOUS health issues. BUT this is not for the government to control.

We make choices, whether they be good or bad when it comes to food. It is our right as American citizens to choose what we want to eat and when we want to eat it. If you make poor choices . . that's for you, personally, to deal with. We don't need the government "babysitting" our health choices.

If this law passes in New York, it will make a travesty of the culinary world. I'm outraged! I wonder what Food Network thinks about all this?

Chicken Picatta Recipe=AMAZING!!!

2010-01-21T08:32:00.002-05:00

Recently I went to Ragazzi's Italian Restaurant (sorry, to you folks who aren't in the mid-Atlantic. I think they are only in NC and VA) and order their "lemon chicken". It is really chicken piccata. I fell in love with the dish and wanted to make it at home.

The flavor is distinctly lemon in Ragazzi's dish. After doing much surfing on the web for a recipe I came across Giada De Laurentis' recipe for chicken piccata. It tastes EXACTLY the same!!! I was so happy!!! So that's what was for dinner last night and it was delish! It's super easy to make. Just add some whole wheat pasta on the side and put the lemon sauce over that and add a steamed veggie. Yum!

Cooking Mama

The Hummus Disaster

2010-01-10T17:03:00.004-05:00

Right now it's in the heat of the moment so hopefully no profanity ensues. . .

I was feeling rather tired this afternoon but there was some cooking that needed to be done. Ingredients were thawed, ready to go, and needed to be prepared for the week. The list was as follows: carrot raisin salad, Greek spinach pie and roasted garlic hummus. What could go wrong, you may ask?

The Greek spinach pie went off without a snag except for the fact that I only defrosted one piece of puff pastry and I really needed a bit more. But with much creativity I think the top crust was pulled off without sacrificing too much eye appeal.

The carrot raisin salad turned out AMAZING. (Small problem chopping the carrots but more on that later.) In fact, I created a whole new breakfast staple from the dressing for it. (I'll share the recipe later.)

Hummus. You either hate the stuff or love it. I happen to be one of the lovers. Chickpeas are the main ingredient followed by tahini. After a short jaunt to the store, I couldn't find tahini. I haven't been able to find it for quite awhile and have made my own in the past from ground sesame seeds. I thought to myself, "you know what? I don't need to put tahini in the hummus!" Problem solved!

I pulled out the food processor earlier for the carrot raisin salad. It didn't work! Nothing I tried worked--different outlets, making sure it was locked in place, putting the other attachment on. So I text hubby (who is at work):

Me: "the food processor is broken!! waaaahhhhh"
Hubby: "what happened???!!!!"
Me: "who knows! it just isn't turning on!"
Hubby: "is it plugged in?"
Me: "ummmm yeah duh"
Hubby: "I will look at it when I get home"
Me: "I'm just going to improvise and use the Slapchop and take my anger out on that and the blender"
Me: "I announced to the kids that this is a sign that I need to get a KitchenAid mixer with a food processor attachment ha ha ha ha"

I used the Slapchop to chop the mini carrots into tiny pieces for the carrot raisin salad. No problemo. For the hummus though . . . . different story. Actually muy disaster! I first tried to mix the chickpeas in the blender. I should have known this wouldn't work. My blender and I don't have a real favorable relationship anyway other than the fact that I think he's cute because he's metallic red. Anyway. So of course that didn't work so I pulled out my mini food processor which holds about 1/2 a cup of stuff and doesn't chop well because of it's worn down years of making baby food out of big people food. It chops them down a bit but not really to my liking. I spoon about a half a cup at a time into the mini food processor then into the mixing bowl. Then I use said mixer (not KitchenAid) to mix the roasted garlic and yogurt into a somewhat creamy/chunky mixture. Hey, it will work. I'm just dipping veggies into it. Now I have about a ton of dishes to do. :(

Cooking Mama

A Baker I Am Not . . When Will I Get That Through My Head?

2009-12-07T16:05:00.004-05:00

I've made it clearly known that I am not a baker. I am a cook. In fact, when speaking with my friend, Deanna, today and telling her of my current baking disaster her response was, "what's with you and baking?" :) I'm a total klutz. Actually, I know what it is. You can't take short cuts while baking but you can when you cook. I'm not a precision kind of gal.....more of a fly by the seat of your pants dump whatever substitute is necessary girl. Well, that, my friends, does not work in the baking world. Did you know that there is such a thing as non-stick aluminum foil? Well, there is and I found out--the hard way--today.

It's Christmas time and I'm in my "I need to make cookie/candy trays for Christmas gifts" phase. It started off today with some flopped peanut brittle. Well, that's what happens when you don't have a candy thermometer (see above picture, it used to look just like that) because "not me" broke it while shoving utensils in the utensil drawer. Guess I should have found a better place to stash it. On a side note: meat thermometers don't work as a replacement. So peanut brittle is more of a clearish concoction with peanuts floating in it . . eeeeeeewwww . .

Coconut macaroons needs either non-stick aluminum foil or at least spray the foil with Pam before you bake them. The thought of spraying them went through my head but, hey! I was being lazy and trying to work around the huge mess of a kitchen I had. So now said macaroons are sticking and I'm trying to ball them up and dip them into chocolate. We'll see how that turns out.

By the way . . . . .anyone thinking of stocking stuffers for me . . .I'm in need of a candy thermometer--and not a glass one like above, please. :)

Peanut Butter Crumb Cake

2009-08-18T08:25:00.003-04:00

This cake is so good! I love it when cakes are moist enough that they don't need frosting. This one has crumbs on top with chocolate chips for all you chocolate lovers. :) My mom used to make this when I was a little girl. I have no idea where she got the recipe from.

By the way, do you like the new layout? I need to tweak some things yet to get it just right. I'm so busy today. Hopefully I'll get to it later.

Cooking Mama

Food Network's Mark Dacascos on Dancing with the Stars!

2009-08-17T13:49:00.008-04:00

I'm a HUGE fan of Dancing with the Stars. If I could be anything for a day, I would be a ballroom dancer. My second dream job for a day would have me being Bobby Flay's sous chef on Iron Chef America (hopefully we wouldn't be cooking with sweet breads or anything).

Imagine my giddiness when I found out that Mark Dacascos of Iron Chef is in the new line up for Dancing with the Stars! Yay!!! Two of my favorite things rolled up into one! I can't wait for the September 21 debut.

Look! He already looks like he's in a dancing pose in this picture. :)
Allez cuisine!!!!!

Cooking Mama

On the Search for the Perfect Choux Recipe

2009-08-16T23:52:00.003-04:00

Today was a great day! Not only have I recovered from my JC cooking marathon that I had on Friday but I made this scrumptious Pistachio Nut Ice Cream recipe from Brown Eyed Baker. (Thanks for leaving the pistachios behind, Paulie! For without you, I would have never been able to make the ice cream. tee hee)

I also finished reading Julie and Julia and began The Dinner Diaries. Don't know how much I'm going to be able to stomach that one . . . .

I'm trying to find the perfect choux recipe. I've got something I want to try with that. muh ha ha ha

Have you ever heard of the website called thisiswhyyourefat.com? They were featured a couple of months back in Entertainment Weekly. Anyway . . . .they started following me on Twitter. I don't know whether to take that as a compliment or insult.

It's Monday a.m. already! I need to get to bed! :) Night!

Happy Birthday Julia Child!

2009-08-15T09:00:00.000-04:00

I finished the Boeuf Bourguignon! Actually, I finished it yesterday and wouldn't you know that I couldn't pull it off without an injury. That's right--dumb me touched the handle of the Dutch cooker with my right hand after I had pulled it out of the over. Duh!! An ice pack took care of it without too much fanfare. At least I didn't cut myself. Visions of that ran through my head as I peeled the gazillion mini onions--actually there were only about 20 something but it took forever! I do have to say that all the hard work was TOTALLY worth it!

The reason why I tried this recipe was in honor of Julia's birthday which is today. Happy Birthday Julia! You inspire cooks all around the world and are truly missed!

Cooking Mama

My First Experience with Mastering the Art of French Cooking

2009-08-14T14:16:00.002-04:00

Firstly, you know it's going to be a potentially bad day when you wake up at 7-something a.m. to your smoke alarm going off. That was pretty stressful for a bit but hubby got it figured out and got them finally turned off. The agony!! I was not feeling well yesterday and slept A LOT and I mean A LOT! So that was a very unpleasant way to wake up. I took a shower and got my grocery list in order as everyone was complaining that there was nothing to eat in the house. The grocery trip to Wal-Mart was not as painful as usual since I went early. There was one guy that was huffing and puffing his way through the aisles quite a bit so we detoured to avoid his stressfulness. Hubby said I should have taken a picture of the guy. He needs to quit putting these ideas in my head . . they may start coming true.

For I was determined to have a good day. Today is the day of me attempting a Julia Child dish . . Boeuf Bourguignon. It's in the oven as we speak. Hopefully it will turn out okay. I read through the directions about a gazillion times. It was surprisingly relaxing making my way through the directions, annoying family members with my Julia accent, and dancing to 80's music. Quite a sight! I'll let you know how it all turns out.

P.S. Tonight is family movie night . . .. .hahahaha with boeuf bourguignon as the dinner.

Cooking Mama

Black-eyed Peas and Spanish Rice Recipes

2009-08-13T09:40:00.005-04:00

I've got two rice recipes for you today. Both a major comfort foods and will fill your belly right up!

Southern Black-eyed Peas I just found this recipe this week. It's soooo good!! Pictured on the right.

Spanish Rice This recipe has been in my repertoire for years. If you've ever been to my house and had chicken enchiladas, you had this rice as a side dish. It's one of my favorite things to eat! I don't have a picture of this sadly enough. Just a boring clip art picture of rice. I won't bore you with that right now.

On another note, I purchased Mastering the Art of French Cooking. Very interesting. I'm mostly a no nonsense kind of cook so it surprised me that I even wanted it. I'm going to actually try some of the recipes. There is a wealth of information in there! And the illustrations are amazing! I'd highly recommend it to any cooking obsessed foodie. The introduction in the front by JC is well worth it in itself.

Still reading Julie and Julia. I'll get through it before the weekend. I'm just a little disenchanted with Julie Powell's vulgar language, so it's taking me a bit longer than expected. I received The Dinner Diaries in the mail last week. Can't wait to start that.

Cooking Mama

Why People Blog

2009-08-11T22:26:00.003-04:00

Tonight I saw the movie Julie and Julia based on the book by Julie Powell. After the movie, my friend, Deanna, and I were talking about what we learned from the movie. I couldn't think of anything much and, in fact, didn't even think I'd blog about it at all. But as I laid in bed after reading another chapter of Julie and Julia (unfortunately I didn't finish the book before seeing the movie), I began to wonder--maybe I should blog about it. One thing that really stood out to me in the book (so far) and the movie was how much Julie obsessed over her readers--how many were there, was she letting them down blah blah blah.

Why do we blog? Is it for the notoriety? The possibility of fame? The attention? The feeling of being significant to even total strangers? To get our feelings out? To find others like us? To get sympathy and understanding? To entertain? To criticize? As a hobby? To promote one's self? All these thoughts are running through my head right now. So why do I do it?

Cooking Mama

Salad Recipes

2009-08-11T09:04:00.003-04:00

I got over my 12 hour slump and got busy with some ideas. Here is what I came up with for today, Tuesday.

Blue Cheese Dressing - You can make this low fat if you wish. The longer it sits, the more the garlic infuses into the taste. mmmmmmm

Broccoli Salad - This salad brings back a lot of memories for me. My mom also made a similar recipe this past weekend for a birthday party. Like candy I tell you! Like candy!!!

I know I swore off sweet things but I tried something last night that I'm going to post tomorrow that is YUMZA! Think Toaster Strudels. :)

No pictures folks. Sorry but the photo downloader on the publisher is acting up. :(

Cooking Mama

Southwestern Grilled Chicken Salad Recipe

2009-08-10T09:29:00.004-04:00

A recipe that turned out yesterday. Yay! I made Southwestern Grilled Chicken Salad for the fam last night expecting to get a poo-poo from the children. To my surprise, they loved it! It's really healthy, especially if you use low fat sour cream to make the dressing. My culinary success for the day!

Cooking Mama

Smores Disaster

2009-08-09T21:01:00.005-04:00

The smores experiment today turned out to be a bust. I'm about ready to throw the two cans I have left of sweetened condensed milk out the window. Very frustrating! The result tasted good but there was sweetened condensed milk oozing everywhere--not a success.

I tried a grilled chocolate and marshmallow croissant sandwich. That was pretty good but I think I've OD'd on chocolate today. :( Think I'm sticking to savory dishes the rest of the week. Sorry, no smores recipe tomorrow for National Smores Day. :(

Cooking Mama

Off This Weekend

2009-08-07T19:34:00.003-04:00

Today was my last day of working my non-cyberworld job. It was sad but I've got so many other things going on right now that it's time to move on.

Homeschooling starts up in a couple of weeks and that will be a big endeavor in itself. Then I have this writing gig and the possibility of another writing gig which is VERY exciting to me. :) Hopefully everything will work out as I have planned it in my head. muh wha wha

The husband comes home on Sunday. wahoo!!! I can't wait for that! In the meantime it's tax-free weekend so you know what that means???? uh huh . . .school shopping . . yay (I say in a monotone voice) Can you tell I'm thrilled beyond words? Nothing like putting myself out there into a claustrophobic shopper situation where I'm bound to break out into a full blown anxiety attack. I've told the kids, it's up and early tomorrow morning to try and beat the crowds. See, I'd rather wake my kids up early on a Saturday morning than to have them deal with a freaked out anxiety-ridden mama. Aren't I a good mommy? :)

There's a lot of cooking to do this weekend as well. Monday is National Smores' Day so you know what I'll be putting together in the kitchen . . .

Cooking Mama

Peanut Butter Chocolate Pudding

2009-08-07T08:27:00.000-04:00

I had a hankering for some pudding last night. My favorite way to eat pudding is warm but I'm too impatient to use the "cooking" kind so I buy instant. You can get the same warm texture in this recipe with melted peanut butter added in. mmmmmm

I apologize in advance for the picture. My food stylist is on vacation . . . I mean working out at the Outer Banks staying in a grand hotel on the beach. So you have little ole' meal to deal with in the styling department. Scary huh?

Cooking Mama

My First Blog Award!!

2009-08-06T13:04:00.005-04:00

I received my first blog award today courtesy of my friend, Deanna, over at http://tastenc.blogspot.com/ I'm so excited! I'm passing it along to a couple other blogger friends of mine:

Delicioso Ma Vie at http://thelaptoptravels.blogspot.com/

Cookincanuck over at http://cookincanuck.blogspot.com/

Katiesperks at http://katiesperk.blogspot.com/

Thank you all for supporting me in my foodie endeavors! :) Email me and I'll tell you what to do to receive the award. Thanks!

Cooking Mama

Everyday with Rachael Ray Magazine Review

2009-08-06T08:52:00.006-04:00

I used to be a huge fan of "the Rach" but that all changed one day. I'm not going to get into the whole story except to say, it's not really her fault, it's her production team . . .but whatever. I'm really being a brat over the whole thing, and I will get over it some day.

But really, Rachael did change when she started her daytime talk show. I used to love watching 30 Minute Meals on Food Network. Now it seems if she's on overkill. I can't help but think that some of it is the "people behind the scenes". The addition of her magazine, Everyday with Rachael Ray, added to the hype of her show. Sure, other Food Network personalities have magazines but I'm giving my opinion on hers here on my Examiner column. You'll be surprised that I have some good things to say and not so surprised at some of the bad things I have to say.

Cooking Mama

My New Infatuation with Julia Child

2009-08-05T17:11:00.003-04:00

I haven't seen the movie yet--I haven't even read the book. But I do follow Julie Powell's blog. Julia Child was an amazing woman. I think most foodies realize that--if they don't, they need to dig themselves out of whatever hole they've been living in. She wasn't afraid to make mistakes or make a fool of herself. What an awesome life lesson that is!

Today has been a pretty blah day. I needed some inspiration and after reading Julie's blog post for today and watching her clip on Nightline, what more inspiration do I need than that?!! :) Julie is an inspiration, herself!

My Netflix que is now bursting with Julia's TV show videos. I've only watched her a few times as a youngster. I'll be sitting on pins and needles for those to come in the mail! Too bad I can't watch them instantly. Oh well.

Julia's birthday is coming up next week and you can bet that I'm putting something extra special together for the occasion on my Examiner column.

Bon Appetit!

Cooking Mama

Kitchen Essentials

2009-08-05T07:54:00.006-04:00

I've been bouncing the idea around lately of creating a list of essential ingredients a basic kitchen should have on hand. When it comes to making easy meals most people think of "semi-homemade" type tricks. That is a way to go but it is more inexpensive to have basic ingredients on hand to make quick sauces, pasta dishes, salads, etc.

I've come up with an easy meals survivor list for your kitchen. The list may look daunting but really isn't. If you think of having to completely stock your kitchen--this is what you'd do.

If you have any questions or anything to add, please comment me or email me. Hopefully I didn't forget anything. :)

Cooking Mama

Melissa d'Arabian Wins the Next Food Network Star

2009-08-03T19:24:00.004-04:00

I'm so glad Melissa won lost night! She was my number one pick from the beginning but I doubted that a stay-at-home mom would get all the way to the finals. I was wrong! The interview I had with her last week was so enlightening. She is an amazing woman and most people I've talked to are anxious to see her in action. I just saw a promo for her show, $10 Dinners. It premieres Sunday at 12:30 p.m. Eastern time on Food Network. What a perfect show for this failing economy! I can't wait! Watch the preview here.

Cooking Mama

Blueberries!

2009-08-03T08:37:00.006-04:00

Today is everything blueberries. I was inspired to write about them today by my friend Karen. She recently took her children blueberry picking and it brought back so many memories to me. Blueberry picking is a great activity for the family--my oldest son my beg to differ. I took him and his sister when they were younger to go picking. We drove what seemed like forever down this one lane dirt road to get to the farm. It was in the middle of nowhere in Virginia. A suggestion I do have for those who want to take young ones--make sure they use the bathroom before you make the trip. That's all I have to say about that!I've posted on my Examiner.com site a listing of farms in the Wake Count y area that have blueberry picking available. Once you get the berries you can try out my Blueberry Coffeecake. It melts in your mouth. Grab a cup of coffee and indulge! :)

Cooking Mama

Grocery Store Musings with Me, Myself, and I

2009-07-31T19:40:00.005-04:00

This morning I began organizing my shopping list for the week--what do I actually need for meals and what do I need to create recipes for my articles on Examiner? I made the trek child-free which was a good thing because it was a Friday afternoon--not the best time to go shopping anyway . . let alone at your friendly, neighborhood Wal-Mart. These are the voices . . .I mean thoughts that played through my head on my journey today:

There are a lot of people here today. Hmmm . . where should I start first. I need to go look for some new swimming goggles for Jacob so lets go to the back of the store first and work our way up.

Now into housewares. Where is the canning stuff? It used to be over here but now there are school supplies everywhere. Which reminds me . . when is taxfree weekend? Next weekend I think. I need to make a list for that. Anyway back to the canning stuff--I need to get those jelly jars to make Deanna's Strawberry Banana Freezer Bread . I want that banana bread recipe from her so bad. There they are! Twelve to a case! AACK! I don't need that many. Oh well, I'll figure out something to do with all of them eventually. Really I only need four.

On to health and beauty. Those kids go through shampoo faster than Jennifer Aniston swaps boyfriends. *sigh* Here's another bottle that will be gone within a week.

What's next? oooooo . . . . .books and magazines are wooing me to them . . stay away, stay away . . okay, so you didn't stay away. Just one . . . .Every Day with Rachael Ray. Why her, she's not your fave? It's for research, silly. Get over it!

Fruits and veggies. Ah! Strawberries for $2!! What a bargain! Geez! I guess so, there are only 9 cartons--8 of which have mold growing severely on them. I've got to have one for this jam recipe so I'll take the one without fuzz.

There's a lady giving sausages out as samples. She looks bored out of her mind. I'd hate to have that job. Quick, don't make eye contact so you don't have to try one. Head for the seafood!

Old lady, you're standing right in front of the peanut butter. I'm on this side of the aisle looking right where you're standing and you're looking right where I'm standing. Can't we just switch sides and everything will work out fine. No? Okay then, excuse me while I grab a jar of Jif Creamy Peanut Butter.

Okay, these college age or teens whatever they are really need to stop saying "beep" when someone is in their way. Grow up! Who are you shopping for anyway. Are you just here to irritate everyone?

Dude, I feel sorry for you. You look so lost. Your wife must have sent you to get groceries. I feel so bad. Should I help him? Nah . .if he needs my help, he'll ask. I'm a pro you know. I have the harried housewife/no makeup/frizzy haired/glazed over/I'm on a mission look going on so it's pretty obvious I know what I'm doing.

Oh no! Alert! Alert!! There's that kid that goes to school with your daughter. Abort this aisle! Abort this aisle! His mother is along! Move as fast as you can to the next aisle before she talks to you!!!

Old lady again. I'm sorry we keep meeting up like this but if you'd drive your buggy down the same side of the aisle that you're looking at, things would be a whole lot easier for everyone.

What's this??? Three little tow-headed children with mini shopping lists. Either they are on a learning expedition or their mother has sent them on a scavenger hunt to be rid of them while she shops, herself.

Why are there only small bags of flour? All the large are gone. I know it's Friday afternoon but come on. Where are the stockers?

No Breakstone sourcream in large size this week. Guess I'll be buying Daisy.

Look at these lines!! Oh well, a chance for me to catch up on the celebrity rags. Yikes! That's a scary picture of Michael Jackson. I feel like I'm being watched. Someone should cover that up!

Dad in front of me. You are being so short with your little girl. What did she do? Get off your cell phone and pay attention to her. If she's irritating you so bad you probably shouldn't be buying 5 liters of soda for her to drink eventually. Don't you know that's not good for kids and makes them hyper? That strawberry danish you've got there looks really good. mmmmmmm

Ho hum . . .thank goodness for texting while I'm waiting here in line. I'm tired of reading about Jessica Simpson and Jon and Kate.

Yay! It's my turn! I feel like I've won the lottery since I've been waiting in line for 20 minutes!

Tilitda??? I've never heard of that name before. She's the cashier so I will join in an awkward conversation about how many people use green bags these days instead of plastic. That was fun. Good bye Tilitda!

Dum de dum . . .oh no!! Impending storm. The sky is dark and there is thunder and lightening everywhere. Get home ASAP.

Cooking Mama

The Next Food Network Star Finalist: Melissa d'Arabian

2009-07-31T16:15:00.006-04:00

I had the opportunity to interview Melissa d'Arabian, finalist of The Next Food Network Star, via email this week. Read more here.

Cooking Mama

I Loved, I Lost, I Made Spaghetti Book Review and Crab Dip Recipe

2009-07-31T08:20:00.006-04:00

One of my favorite things to do besides cooking and eating is reading. You name it--books, magazines, newspapers. I'm up for trivia and the latest newslines even though I can hardly keep all the info locked up in my crazy brain. Today I've incorporated a book review into my Examiner column. The book I reviewed was Giulia Melucci's, I Loved, I Lost, I Made Spaghetti.

One of my other favorite things in life is seafood and you can't go wrong with cream cheese either. I can eat this whole plate of Crab Dip in one sitting--it's a fact, Jack!

I'm taking tomorrow off as far as posting for Examiner is concerned. I have a very exciting upcoming article coming in the next couple of days. If you are into The Next Food Network Star I'm going to have a goodie for you. :) Stay tuned.

Cooking Mama

Bacon Egg and Green Tomato Scramble

2009-07-30T10:53:00.006-04:00

My breakfast this morning was inspired by my fellow blogger friend, Sunny. I've been trying to think of ways to use green tomatoes (I haven't yet mastered the fried green tomato thing yet). She made something similar for breakfast the other day. However, I added bacon to my dish. Bacon is guaranteed to take a dish up a notch and make you let your belt out a notch. :) But hey, moderation is what I say, so it's okay. Of course I had to top it off with some Frank's Hot Sauce, my favorite addition to eggs!

Bacon, Egg and Green Tomato Scramble
1 slice bacon
1 medium size green tomato, chopped
2 eggs
splash of milk
salt and pepper to taste
Frank's Hot Sauce if you wish

In a medium size frying pan brown bacon. Drain on a papertowel lined plate. Meanwhile add the tomato to the bacon grease in the pan and cook until lightly browned and softened. Remove from pan and set aside. In a small mixing bowl beat together with a fork the eggs, milk, and salt and pepper. Add the egg mixture to the frying pan and scramble till almost set over medium heat. Add the tomatoes and crumbled bacon back in with the eggs and cook till eggs are scrambled set. Plate and top with Frank's Hot Sauce. Cheese would even be a good topper for this.

Cooking Mama

Grilled Chicken Recipe with Panzanella Sauce

2009-07-30T10:48:00.004-04:00

I'm on a bread kick, I know, it is possibly getting annoying. I tried a twist with Panzanella and made it into a sauce rather than a salad like I did for yesterday's published post on Examiner. The sauce looks pretty gross but it's so good! In fact, I ate a bunch of it plain after I finished my chicken. Call me weird--tell me something I don't already know. Check out the recipe here: Grilled Chicken with Panzanella Sauce in my Examiner.com column.

Western Spaghetti by PES

2009-07-29T20:33:00.001-04:00

I think I'm going to cook this dish tomorrow. What do you think?

Baked Salmon Recipe and Panzanella Recipe

2009-07-29T07:52:00.005-04:00

I've posted some healthy dishes in my Examiner.com column today. The first is Baked Salmon with a Dill Chive Sauce. When I made this for dinner the other night, I couldn't get enough! Even the hubby who is not totally keen on seafood loved it.

I've made Panzanella in the past but not for quite awhile. I found out what I was missing yesterday when I whipped some up--refreshing flavor!!!

Hope you enjoy today's recipes!

Peach Ice Cream Recipe and Peach Salsa Recipe

2009-07-28T13:22:00.007-04:00

Since I'm so loaded up with peaches from my farmer's market trip, I decided to make some peach ice cream last night. It turned out really well. The fresh peaches make a HUGE difference in taste.

Over the weekend I came up with Peach Pineapple Salsa. I'll have to take another trip soon to pick up some more fresh produce to work with.

Late Night Culinary Musings

2009-07-27T23:11:00.003-04:00

I took down my Olive Garden hissy fit post deciding it was a little too harsh to leave posted here. That's done and over with and I've spoken my peace to the corporate office. Done.

Why am I up so late you may ask? For many reasons. Certainly it doesn't help that I have a potential business venture pinging around in my scattered brain. Also I received some kudos on my blog today that makes me oh so happy. :) My mind is spinning and I can't make it stop. Luckily I took that nap this afternoon. Hopefully that will make up for the fact that I am not getting any sleep now.

I'm in the process of trying to find someone who can create a new blog layout for me and possibly get my own domain. Wouldn't that be cool?! Know of anyone that can do this for free? ha ha I know, pretty funny, right?

I've got quite the day tomorrow and part of it involves the phone call I need to make to, potential Next Food Network Star winner, Melissa d'Arabian's publicist. Melissa gave me her number on Facebook and I devised my potential interview questions this evening. Hopefully I can get in and get THE interview. Wish me luck!

E-Mealz.com

2009-07-27T23:03:00.002-04:00

I posted this last week on Examiner.com but I wanted to post it on here as well. This company is amazing! I'm using their service and it's so helpful.

July 24, 2009 from Examiner.com, Raleigh Easy Meals Examiner

I had the opportunity to speak with Jane Delaney, founder and president of e-Mealz.com earlier this week. She explained how e-Mealz works and how it came to be.

Jane grew up in the kitchen but had never had any culinary training. She was a frustrated mother of four children trying to get dinner on the table every evening. There had to be some way for a mom to be able to organize a shopping list, maneuver through a grocery store with ease and make quick, affordable dinners that families would love. Jane started collecting recipes from friends and decided that she could solve the problem for other frazzled moms. She was a home cook who didn’t even know how to use email. In fact, she didn’t even own a computer. How would she get the word out about her idea of an all inclusive program that had organized meal plans with shopping lists and recipes? The internet was just starting to really boom so she decided to get on board.

In 2004 e-Mealz was born. E-Mealz is a company that does everything but cook the meal for you. They base their weekly dinner menu around grocery sales items to save you money. All you have to do is print out the menu, grocery list, and cooking directions. The fee for the membership is very small—only $15 for three months. A trip to the grocery store for a weekly dinner menu is usually in the ballpark of $75 to $85. The $5 a month price tag is well worth the money you are saving on your grocery bill.

The e-Mealz system can be used in different grocery stores. There are even different dietary need plans such as low carb, low fat, and a points system. A two person plan is available for empty nesters as well. Each week a new menu is posted on the day the sales flier for your grocery store comes in the mail. All e-Mealz recipes fit the following criteria: simple, few ingredients, inexpensive and family friendly.

Many people don’t know how to cook, not to mention, plan a weekly menu and make a shopping list. E-Mealz helps even the novice cook to plan and create healthy, affordable, and tasty meals for your family.

Chicken and Yellow Rice the Family Fave

2009-07-27T21:03:00.004-04:00

My family LOVES chicken and yellow rice. They've been begging for it lately so I made it the other night. I posted it on my Examiner.com site and it has done really well today. Hopefully you'll like it as much as everyone else has. :)

My Zucchini Pancakes Are A Painting!

2009-07-25T11:39:00.004-04:00

Award winning artist, Lisa Orgler, contacted me last week. She has created a project on her blog called The Lunch Box Project in which she creates one masterpiece a day of a food or dish. My zucchini pancakes are the featured piece of art today on her blog. I'm so excited! Go check her blog out.

I'm the Cookie Monster--Really

2009-07-24T19:16:00.007-04:00

Here it is a Friday night and what am I doing you may ask? I'm well past the young adult party-all-night age--I don't have to put my young toddler to bed and turn in early--I'm not an empty nester heading out for the early bird special at Shoneys and then retiring to my recliner to take in a Murder She Wrote rerun. I, my friends, am in the process of chaperoning a 15 year old's birthday party. I know, I know . . . .you wish you were here right? Rock Band on Wii, loud music, giggling--you know you're missing out. Did we ever really act like that when we were that age?

I'm cowaring--I mean working-- in my office with a large listening ear toward party central. I was going to blog about how to make an easy cookie cake. I had interference. My daughter wanted to decorate the cookie cake herself. Here is what it looked like originally:

This is what it looked like when she and her friend got done with it:
Not my first choice . . . .but it's her cake, right?

I'll post my cookie cake hints tomorrow on Examiner. So don't miss them!

Houston, We Have A Problem

2009-07-23T22:40:00.002-04:00

I've been informed by several people recently that my blog hasn't been very comment friendly. What I mean by that is that you can't leave a comment because the captcha was cut off. I changed something tonight in the formatting that I hope will help. Please please please . . . . .if you try to leave a comment and it doesn't work click on the contact button and send me an email regarding it. Thank you so much!

Peach Day at the NC State Famer's Market or Something Like That

2009-07-23T16:23:00.007-04:00

Gee, I didn't think I was going to get all of that title in there! As you can tell from the sarcasm in title of this blog, the Peach Day was not quite what we expected it to be. My friend, Deanna, and I with two little boys in tow, hit the State Farmer's Market today in high hopes of Peach Day. We were expecting peach recipes, free peach ice cream, and a peek at the Peach Queen.

Arriving at the market we could tell something was amiss because it was quite busy for a Thursday morning at 10:30 a.m. This kind of traffic is usually saved for the weekends. So yay! Here we were! Planning out our "route" carefully we decided to start down in the horticulture area of the open building and walk down towards the fresh produce in search of the peach festivities. Hmmm . . .we walked and walked and passed peach booths (who normally sell peaches anyway) and walked. Hmmmm . . . .no festivities. What was going on here? I told Deanna I felt like I was in the Twilight Zone. Did we get the date right? Hmmm . . .So we asked a peach booth lady. She said, "oh! I just found out it's today. They're setting up that booth down there with peach ice cream I think. There's the boss down there, so ask him." So we saunter on down to the potential peach ice cream booth. Men are scurrying all over the place dishing peach ice cream into little cups. Deanna asks about recipes and all the sudden these brochures were given to us by one of the scurrying men. People are starting to crowd around the booth all waiting for their free ice cream sample. Scurrying men place the ice cream cups on the table with a bunch of spoons and chaos ensues. We grab our grub and are in shock because this doesn't taste like peach ice cream. It tastes like plain vanilla. Oh well. Where was the Peach Queen? Didn't see her. When my friend, Deanna, asks one of the scurrying men what the special events were of the day he says they're giving out free peach ice cream and promoting NC peach farms. What????? You mean we came here just for the "vanilla" ice cream sample and three recipes??

It wasn't all bad though. We went to eat at the State Farmer's Market Restaurant and I do have to say that was quite good. The fried green tomatoes were a little greasy but scrumptious. After dining in the, thank goodness, air conditioned restaurant we decided to brave the market area again to grab up some produce. We bought peaches and cantaloupe. At this point I was getting rather claustrophobic. Here's why ------>

A trip to the NC State Farmer's Market isn't complete without a stop at the lemonade stand. When I asked this guy if I could take his picture he said, "sure", and looked at me like I was nuts. I gave him a dollar tip though, so that should make up for it.

All in all, it was a great time with my friend and the boys. We just wish we could have had a more "peachy" time. ;) I know, cheezy, but I couldn't resist. I'll be posting my "edited" version on Examiner tomorrow.

My Food Stylist Needs to Be Full Time

2009-07-23T07:31:00.007-04:00

The last two nights of dinners have been L-A-M-E! My poor family is having to endure plain ol' sandwiches since I've been neglecting their dinner needs. Two nights ago I was so drained of cooking since I'd been cooking all day and yesterday we picked up a treadmill and weight machine during dinner time.

Yes, I'm a slacker. I intend to make up for that tonight with one my family's favorite dishes, chicken and rice. I'll post that recipe later after I have pictures. :) I need to get some steak and make breaded steak fingers for my family. During my cooking frenzy on Tuesday I made some of those. Two out three kids tasted them and loved them and guilted me that I was making them for someone else and not them. This picture is horrible! Guess what? My food stylist wasn't home to do it up right.

Apple salad was on the menu over the weekend when I wasn't neglecting my family's appetite. My mom used to make this a lot when we were growing up. It's almost like a dessert! As you can tell, my food stylist was present for this picture of the apple salad.

Chaos Makes Me a Better Person

2009-07-22T07:47:00.006-04:00

The past several days have been quite hectic. I've made many unexpected trips to the grocery store, completed some lesson plans for the first quarter of homeschooling (this is my first time homeschooling), made a bunch of meals for a family at our church, AND managed to burn myself twice, cut my hand when trying to remove Turmeric from the spice dispenser at the store, and mangled the fingers on my right hand in the electric mixer (that felt really
weird and was very scary). My philosophy is that if you work in a kitchen you're going to get some battle wounds--buck up and deal with it. Even with all the chaos I still managed to test and publish two more articles for Examiner.com yesterday. Wanna come take a look-see?

Key Lime Cake - You know you want to try this! The tartness of the key lime compliments the sweetness perfectly.

Polish Sausage, Peppers, and Onions I whipped this up for the family I'm serving dinners to from our church. You can use it as a sauce over pasta or as a sandwich reminiscent of state fairs.

Another day of craziness ensues as I go to work at my non-computer job and plan a birthday party for Friday night. Oh yeah, I'm also going to Peach Day at the State Farmer's Market tomorrow. Pictures will follow soon!

Peanut Butter Pie and Zucchini Pasta Recipes

2009-07-21T07:50:00.005-04:00

What do peanut butter and zucchini have in common? They are both featured in my recipes on Examiner.com today. I've been making the peanut butter pie for years. My mom made it while I was growing up. The zucchini pasta recipe is a recipe my mom gave me recently. I changed up a couple of things in it to make it my own.

People are begging for zucchini recipes. I only have a couple more left and I don't know when I'll get to them. My kitchen is going to be a mass frenzy today as I am making meals for a woman who goes to my church that was injured in a car accident about a week ago. She had a ton of ingredients in her freezer and cupboards. I brought the ingredients home with me and I'm making up meals in semi-small portions to put in her freezer. Also, I am testing out a new cake today. If it turns out well I'll post that tomorrow. So in the kitchen I go!!!!!!!!!

Zucchini Pancakes and Sweet and Sour Meatballs Recipes

2009-07-20T08:01:00.005-04:00

Still trying to get rid of the zucchini overflow. I have one more recipe to try out and hopefully that will use it all up. The zucchini cake is pretty much gone and the kids are crying about that already. Maybe I should make more?

Here is a link to my zucchini recipe I tried last night thanks to Mom. Zucchini Pancakes

I also whipped up these Sweet and Sour Meatballs for dinner last night. The fam loves them. You can just throw them together and let them heat till you're ready to eat.

Try these out and let me know what you think. If you're having problems commenting on my blog, please send me an email through the contact me button. Thanks!

Foodie "Quiz"

2009-07-18T22:37:00.003-04:00

I got this from DeliciosoMama (us Mamas have to stick together!) Highlight in bold the things you have eaten. Make comments when/where necessary.

1. Natto
2. Green Smoothie
3. Tofu
4. Haggis
5. Mangosteen (and this??)
6. Creme brulee
7. Fondue
8. Marmite/Vegemite
9. Borscht
10. Baba ghanoush
11. Nachos
12. Authentic soba noodles
13. PB&J sandwich
14. Aloo gobi
15. Taco from a street cart
16. Boba Tea (a.k.a. Bubble Tea)
17. Black truffle
18. Fruit wine (Elderberry, etc)
19. Gyoza
20. Vanilla ice cream
21. Heirloom tomatoes
22. Fresh wild berries
23. Ceviche
24. Rice and beans
25. Knish
26. Raw scotch bonnet pepper
27. Dulce de leche
28. Caviar
29. Baklava
30. Pate
31. Wasabi peas
32. Chowder in a sourdough bowl
33. Mango lassi
34. Sauerkraut
35. Root beer float
36. Mulled cider
37. Scones with buttery spread and jam
38. Vodka jelly - didn't know there was such a thing . .hm
39. Gumbo
40. Fast food french fries
41. Lasagna
42. Fresh Garbanzo Beans
43. Dahl
44. Caviar

45. Wine from a bottle worth £60/$120 or more
46. Stroopwaffle
47. Samosas
48. Sushi
49. Glazed doughnut
50. Seaweed/Wakame
51. Prickly pear
52. Umeboshi
53. Crepes
54. Squid or Octopus
55. Cotton candy
56. Gnocchi
57. Piña colada
58. Birch beer
59. Scrapple or Spam
60. Carob chips - from Mom and Dad's health phase
61. S’mores
62. Lo Mein
63. Bangers & Mash
64. Curry
65. Sea Urchin
66. Homemade Sausages
67. Churros, elephant ears, or funnel cake (I LOVE elephant ears!!!)
68. Adzuki beans
69. Fried plantain
70. Mochi
71. Gazpacho
72. Warm chocolate chip cookies
73. Absinthe
74. Corn on the cob
75. Whipped cream, straight from the can
76. Pomegranate
77. Potato Knishes
78. Mashed potatoes with gravy
79. Jerky
80. Croissants - mother-in-law makes these the best!
81. French onion soup
82. Something made with squid ink
83. Tings
84. Frogs Legs
85. Moussaka
86. Sprouted grains or seeds
87. Macaroni and “cheese”
88. Flowers
89. Matzoh ball soup
90. White chocolate
91. Seitan
92. Kimchi
93. Butterscotch chips
94. Yellow watermelon
95. Chili with chocolate
96. Bagel and Tofutti
97. Wild Game, such as Ostrich, Venison, Elk, don't forget Buffalo
98. Polenta
99. Jamaican Blue Mountain coffee
100. Raw cookie dough (used to be my favorite snack at work!)

An Abundance of Zucchini Resolved!

2009-07-18T12:23:00.002-04:00

It's that time of year when zucchini is overflowing. Luckily, I acquired a ton from a friend of a friend. Now it's time to put it too good use! The next few days I'll be posting recipes to use up this bountiful vegetable.

Today's zucchini recipe is full of flavor. In fact, you don't even need to use frosting on this cake because read more

I'll have to post my zucchini disaster pictures later today. What a mess! At least I had one success!

I Had An Epiphany Today

2009-07-18T10:45:00.003-04:00

This morning while my zucchini tests were baking I decided to check the food blogs I follow and fool around on Facebook. I ran across an interview on Facebook of Sunny Anderson from Cooking for Real on the Food Network. From the time I started my food blog a couple of months ago I've been following her blog. She is so honest and willing to share the behind the scenes stories behind her recipes and Food Network.

On Facebook I saw on the feed wall that there was an interview of Sunny by Destination Success. I decided to watch. Folks, I was crying all over my keyboard when I watched her interview. You may think it's totally corny but I realized something when I was watching her. I will not give up on my goal of being a food writer. That's what I enjoy doing--that's what I was meant to do in life. Granted I'm almost 40, never taken a culinary class, and am raising three kids (two of which are teenagers). It will happen though. I believe it!

Great things are happening at Examiner.com for me and so this is just a step in the right direction to my dream. Thank you to all who support me on my food blog here and on my Examiner column.

Mediterranean Orzo

2009-07-17T22:29:00.004-04:00

I had some feta in the fridge and a ton of Kalamata olives. Pasta came to mind so I threw this dish together. If you eat it on a hot summer day it can be very refreshing. Read more . . .

Zucchini: My Cup Runneth Over

2009-07-17T19:32:00.004-04:00

Like my fellow food blogger, Cookin' Canuck said, "lock your doors, it's zucchini season"! The oldest of the el' kiddos came home last night with two grocery bags full of zucchini, yellow squash and tomatoes from his friend's mother's neighbor friend. Did you catch that??? Yeah, it took me a minute too.

Now I'm on the hunt to get rid of--er I mean, use the green stuff up in some recipes. I have at least one dish in mind that the kiddos have been begging me to make. The problem you see is that I will want to eat the whole thing in one sitting and that is not a good thing.

I must also make a trek to the grocery store at the crack of dawn tomorrow to purchase my ingredients for my recipes and to fill up my empty cupboards. Time to go make my shopping list that I so carefully arrange in grocery aisle order. Call me nuts . . it's a compliment!

Rhubarb: A Misunderstood Vegetable

2009-07-17T07:57:00.003-04:00

Rhubarb is a misunderstood vegetable. I've never heard of eating rhubarb plain. That's just plain wrong! A sour face will ensue and you will vow to never try it again. Rhubarb isn't meant to be eaten alone because of it's tart flavor. Usually it's teamed up with sugar and/or strawberries. It can be made into a jam and even wine! Continue reading . . . .

P.S. If anyone has any recipes they'd like to share with me I'd be happy to post them on my Examiner Easy Meals column. Thanks! :-)

Where to Buy Fresh Produce in the Raleigh, North Carolina Area

2009-07-16T09:56:00.003-04:00

Most people want their produce and meats as fresh as possible, right? But where do you find it? Raleigh and the surrounding area has plenty of places to run to when you are in need of fresh produce and meats. Read more . . .

The Pit in Raleigh, North Carolina

2009-07-15T20:56:00.010-04:00

If you've ever watched Throwdown with Bobby Flay on Food Network you know the drill. Bobby (my culinary hero! *sigh*) surprises a non-suspecting foodie genius at their culinary establishment and challenges him/her to a "duel" of their specialty dish. A month or so ago my husband and I were watching Throwdown and saw them showcase Ed Mitchell, pitmaster and owner of The Pit in Raleigh. Since we live in the Raleigh burbs and were impressed with what we saw, we decided to take our weekend visitors (Yes, we had company for the past week. Why do you think I was so quiet??) to The Pit and see what all the hub bub was about.

I thought for sure this place was going to be a tiny mom and pop joint. Surprisingly it is very classy and family friendly all at once. There is a small outside patio that I'm sure is lovely to dine on during a cool summer evening. When you first walk into the restaurant you are immediately in the bar area which is very lovely. To your right is a huge glassed in wine rack which is quite striking as well. Right in front of you is the hostess stand where a friendly hostess greeted us and seated us at our table which was a half circle booth—great for us chatty folks. My hubby ordered the baby back ribs with mac and cheese and collards. The ribs fell off the bone, the mac and cheese tasted like your momma’s, and the collards are cooked to true southern perfection. I ordered the PBLT sandwich which is a bacon, lettuce, and tomato sandwich with homemade pimento cheese—my kind of sandwich! The sandwich came with a side of sweet potato fries which were out of this world and there were a TON of them. The combination of the sweet and salty was magnificent—you could tell these babies were homemade and not out of a freezer bag.

Even though we were truly full after our entrees—I couldn’t even finish the fries—we couldn’t turn down the opportunity to order a slice of deep fried vanilla cheesecake with mixed berry sauce to share amongst the four of us. After waiting quite awhile for our dessert our server came to our table to inform us that the reason it was taking so long is because our first cheesecake blew up in the fryer. This gave us quite the laugh and we didn’t mind waiting for an intact slice. After the server brought the crispy cheesecake to our table we oooo-d and ahhh-d over it for a couple of seconds trying to figure out how they breaded the thing. After that brief observation we obliterated the thing in about five seconds flat. Spoons were flying, whip cream was flying. Needless to say, it was quite amazing.

If you don’t feel like cooking, The Pit in downtown Raleigh is the place to go for an affordable and filling lunch or dinner. The portion size is outstanding and you will not be disappointed.

Breakfast Casserole for the Company

2009-07-13T12:36:00.003-04:00

I whipped this breakfast casserole up this weekend seeing as we have company in from out of town. It feeds a crowd easily. Make it a day ahead and just back it in the morning. Easy as pie! :-)

Blue Cheese Potato Salad Recipe

2009-07-10T11:16:00.002-04:00

This blue cheese potato salad is so yum! I made it last night with some killer ribs! For the ribs just get a rack of ribs and make the rub posted below to go on them and top with bottled bbq sauce. Yumza!

Rub
1/4 c. brown sugar
1 1/2 TBSP. paprika
1 TBSP. salt
1 1/2 TBSP. black pepper
1 tsp. garlic powder
1 tsp. onion powder
1/4 tsp. cayenne

Mix together and rub all over the ribs. Wrap in foil and refrigerate for 24 hours. (Make sure you place the wrapped ribs on a jelly roll pan or some sort of pans with sides in case it leaks.) Open foil and slather bottled bbq sauce over ribs. Wrap back up in foil and bake at 300 degrees for 2 and a half hours. Open foil again and slather with more bbq sauce. Broil for 5 minutes.

People, these will fall of the bone! They are so good!

Taco Pot Pie and My Food Stylist

2009-07-09T08:57:00.006-04:00

Last night was quite the experience! I tested, or rather, threw together a bunch of ingredients to create a new recipe for Examiner. While tasting and discussing the new dish with the family, we decided it should be named Taco Pot Pie. There it is!----->

The behind the scene story of the Taco Pot Pie photo follows:
Do you know who this man is? I know, it's not a very good picture but it's the first one I came across so I'm using it. Well, this man is my husband and my "food stylist". See, I am a more of a "who cares how it looks! But how does it taste?" kind of gal where he is into the art of presentation. He thinks my styling is crap and he's right, so it's his job. So last night before the meal he placed a piece of Taco Pot Pie beautifully on a plate and had it all prettied up with a dallop of sour cream. I usually take the picture. So I took about four or five photos from different angles as is the norm. After dinner I went to post the recipe. I started clicking through the digital deleting the images I didn't want to use. I THOUGHT I saved the perfect shot. In uploading the image to my computer . . .POOF! . . it had disappeared! Evidentally I deleted it in my haste. A hissy fit ensued and hubby came to the rescue dropping his "real work" from his "real job" to do a whole new photo shoot. Thank goodness there were leftovers!

Speaking of food styling, check out Food Network Magazine's new issue. There is an article about Bianca Borges Henry, food stylist for the Today Show. I didn't realize how much money went into styling food. It makes sense though when you think about it--making the dish in several different stages so it can be demonstrated properly.

I'm Laughing So Hard I'm Gonna Pee My Pants

2009-07-08T16:42:00.003-04:00

I found a new top five blog today. It incorporates food, funny stories, cartooning, music, and photography. This happy couple just sounds like they are having the time of their life and sharing it with the world.

How did I find them you may ask? Not sure exactly. They started following me on Twitter and so I looked up their website and started to immediately roll on the floor laughing hysterically. Check out Rick and Kathy's Blog. You will be hooked immediately!

Chocolate Rum Bread Pudding

2009-07-08T08:49:00.004-04:00

I finished up my test from last night and it turned out fantastic! Grab a cup of joe and chase down this ultimate comfort food: Chocolate Rum Bread Pudding.

I've also posted an article on What To Do with Stale Bread instead of throwing it away. *gasp* There are many uses and you'd be surprised.

The Test Kitchen is Open for Business!

2009-07-07T21:38:00.003-04:00

I'm giddy tonight waiting for my latest creation to finish baking. I'll post on how that goes tomorrow. :-) My friend, Paulette, and her family will be coming to visit on Friday and will be here for about five days. She's a culinary fool like me so I'm really looking forward to collaborating in the kitchen. I've already started a shopping list for all of our culinary goodies. Between cooking and playing Rock Band this should be an extremely exciting next few days! I'll have to post pictures.

I'm having a lot of fun with my Examiner page. Sometimes it's stressful coming up with new ideas and twists on recipes. I've found that I'm my creative best at night. So who knows what I may be piecing together in the wee hours of the morning.

Tomorrow my newest dessert will be coming your way . . . . .

Creamy Fruit Pudding

2009-07-07T09:53:00.003-04:00

This pudding can be made with fresh fruit that's in season or you may use canned fruit. It's really refreshing this time of year.

Hawaiian Pizza and Tortellini Recipes

2009-07-06T13:45:00.009-04:00

I have two new recipes I've posted recently on my Raleigh Easy Meals Examiner site. Please come on over to check them out!

Hawaiian Pizza Recipe

Artichoke and Olive Tortellini with Creamy Pasta Sauce

Any recipes anybody can send me would be greatly appreciated! I'm trying to come up with new ideas all the time. Click on the contact box on the left to send me a message. Thanks!

Rum Cake Recipe

2009-07-03T08:31:00.003-04:00

This is my mother-in-law's recipe for rum cake. She usually makes it around the winter holdiays. Read more

Don't forget to check out my 4th of July menu and shopping list for your cookout tomorrow! It has everything you need to have a successful cookout. I did all the work for you!

Culinary Musing for Thursday

2009-07-02T19:06:00.003-04:00

Just tested a jalepeno recipe and it was out of this world!!! Will share when I get permission from the author. Unless you're planning to come to my house next weekend . . .I'm serving them up then. :-)

Check out this website: FancyFastFood. They take fast food and make it into gourmet dishes. It's insane!

If anyone could hit my Easy Meals Examiner Site and check out my articles/recipes I'd be eternally grateful!

Who's hoping Melissa wins on Food Network Star? This gal does! It's about time a homemaker or person without culinary school wins this competition. Go Melissa!

If anyone has any ideas for my Easy Meals site, please let me know!

Have a Happy 4th this weekend!

4th of July Menu

2009-07-01T08:20:00.003-04:00

I have posted a complete 4th of July menu with a shopping list included on my Raleigh Easy Meals website. How easy is that!? Hope this will save you some time planning for your upcoming 4th of July cookout. Have a safe weekend celebrating!

Calico Beans for 4th of July

2009-06-30T18:51:00.002-04:00

These beans are so much better than canned baked beans. They taste so fresh! You basically throw the ingredients together in a pot and let it go. Here is the recipe at my Raleigh Easy Meals Examiner site.

Pizza Anyone??

2009-06-30T08:17:00.009-04:00

I made these two recipes last night for dinner. The cheeseburger pizza is pretty straightforward and you don't have to be a rocket scientist to come up with the recipe. The other recipe, buffalo chicken pizza, had been on my mind forever. We were visiting family up in Virginia and my sister-in-law had gotten a buffalo chicken pizza from the deli at Sam's Club. I'm not a member of Sam's Club here in North Carolina, though I do need to get around to doing that. And Wal-Mart doesn't carry this type of pizza in their deli either. So I decided to develop my own. It's pretty easy and you can adjust the heat of the chicken accordingly. By the way, Banquet popcorn chicken pieces are priced lower than Tyson's Popcorn Chicken Anytizers by about three dollars!

Butterfinger Brownie Pudding Recipe

2009-06-29T15:03:00.003-04:00

I made this Saturday night for our family night. The kids and the hubby dove into it like mad men. You'll love it. It's really easy and uses only a few ingredients. Check it out here.

LeeAnn's Coffee Cake

2009-06-29T08:17:00.005-04:00

This recipe was passed down to me from my mom. When she was a young girl her older brother, Floyd, was engaged to be married to a girl named LeeAnn. Floyd was killed in a motorcycle accident before he and LeeAnn could be married. Every time I make this recipe I think about this tragedy. We've always called this cake LeeAnn's coffee cake. You can get the recipe here.

Sunday's Culinary Musings

2009-06-28T17:47:00.005-04:00

I must try Cookin' Canuck's recipe for Pioneer Woman's Jalapano-Bacon Poppers asap. I have everything in the fridge. I think the reason I'm proctrastinating is my fear of eating a gazillion of these and inducing myself into painful indigestion and euphoria all at once.

I have been asked to re-create a Rubio's grilled chicken taco. Am I up to the challenge? You bet I am! Heck! I haven't even personally tried one! In fact, I'd have to travel out west to try one in person--don't think that's happening any time soon. I have two weeks to perfect my creation. Wish my luck!

People should read the labels of the food they are getting. Did you know that Country Crock Light spreadable margarine is better for you than Smart Balance spreadable margarine? It's true, look next time you're at the store. It's also about two to three dollars cheaper for the large tub.

Why is the price of the deli pizza at Wal-Mart creeping up? Maybe we're buying too much of it these days rather than ordering pizza out. It may be cheaper to order pizza out now.

Infamous Pancake Picture Has Been Found!!!

2009-06-28T17:04:00.006-04:00

In my very first post on this blog I told you how I started out in the kitchen at the tender age of 3 flipping a pancake. I knew there was a picture out there somewhere and I've been on the quest to find it ever since. My mom told me the other week that my grandmother had it. Yesterday in the mail I received my "pancake picture"!!! Forgive the fact that it's blurry. I had to take a picture of it with my digital as I don't have a scanner.

In looking at the picture I think I was more like 2 to 2 1/2 maybe. Wow! So here I am, in the kitchen in my early years. Who knew! You can see another picture of me when I was younger in my post on childhood cookbooks.

Chili Four Way

2009-06-26T14:04:00.003-04:00

If you get tired of the same old spaghetti and tomato sauce try this recipe. Read more...

French Toast Cakes and Pancakes in General

2009-06-25T13:47:00.003-04:00

My brother gave me this recipe idea when he had some leftover pancakes the other morning at breakfast. It's a mixture of French toast and pancakes. Yum! I hope you enjoy the recipe. I also included some ideas of mixins for your pancakes.

Chips and Salsa Recipe

2009-06-25T07:38:00.004-04:00

I've been making this salsa for a long time. I'd rather eat it than a store bought brand. The cilantro is amazing in it, and the chips are better than store bought. Get the recipe here. It's great for a summer treat and quick to whip up.

Buying Generic

2009-06-24T19:03:00.003-04:00

Times are tough. We're all trying to stretch a dollar. So why not buy generic when possible? I know, I know . . . .you don't think the quality is as good with generic items as there is with a brand name. I'm here to tell you, you'd be surprised! Generally speaking, generic canned vegetables, cake/muffin/cookie mixes, and even cheese taste just as good as the brand name equivalent. Canned fruit can be okay sometimes as well. You just may get a stem or bad colored piece. But I'd rather just pull out the bad part and save money. Generic frozen pizza and chicken nuggets have become a favorite in our household, surprisingly enough.

You still have to check the prices carefully when shopping generic. One week I went to buy a 2 cup bag of generic shredded cheese and found that the same 2 cup equivalent in the Kraft brand was over 30 cents less! I'm not sure what was up with that but I mentioned it to the cashier at checkout time. She said that it sometimes happens that the brand name is cheaper than the generic. I find that very interesting. I don't know how they can compete like that. But then again, a lot of what Wal-Mart does doesn't make sense to me. (Sorry, not a big fan . . . . just am forced to shop there since the prices are the lowest.)

Sure, there are some items that I always buy brand name: orange juice, toothpaste, peanut butter, jams, and cereals. I will never deviate from my preferred brands on those things. That's just the decision I've made for our family. But I'm game for whatever can save me money otherwise.

Hotdog Toppings

2009-06-24T07:58:00.002-04:00

My family just tried Hebrew National Hotdogs for the first time this past weekend. We will NEVER eat another brand of hotdog again! They were so good! I came up with a bunch of different types of hotdog toppings that are out of the ordinary. Try them! My family's favorite was the BBQ sauce, cheddar, and bacon. Let me know what ya'll think!

I hit an all time high of hits yesterday on my Raleigh Easy Meals Examiner website. Thank you all for supporting me. :-)