Over the Labor Day weekend I set my mind upon trying out a new recipe and way of cooking ribs from Pioneer Woman and Pam Anderson — sorry, not that Pam Anderson.
Continue reading Pam Anderson’s Ribs
Tag: recipe
Fried egg pizza
It’s been a while since I’ve added any recipes or food ideas to the blog, so I thought this week would be a great week to catch you guys up on some of the eats around Casa de Blundell.
No thanks to some of her new meds, Laurie wasn’t feeling too interested in eating anything but crackers and cereal last week, so I took the opportunity to try a couple ideas that had been rolling around in my head recently.
I recently found, thekitchn.com and a couple posts related to fried eggs stirred my imagination.
We LOVE the Royal Red Robin burger at Red Robin (with the fried egg on top), so I’ve been trying some other unique ways to eat fried eggs as well.
Continue reading Fried egg pizza
Sushi night – take one
Well, as I mentioned in the Tuesday Briefs this week, on Twitter several times, and on this week’s podcast – last night was sushi night at Casa de Blundell! Woot! Woot!
Now I’ve never been a huge sushi eater. I’ve had it a few times and liked it, but it always seems a bit overpriced to eat on a regular basis. So naturally, getting to eat it several times during our cruise – for free was amazing!
Continue reading Sushi night – take one
Bachelor Dinner
bachelor dinner
Originally uploaded by Jonathan D. Blundell
A strange thing tends to occur when I’m left to eat dinner on my own — I think its something I picked up from my dad — I tend to come up with some different creations.
I usually take advantage of knowing Laurie won’t have to eat what I fix, so I tend to pull things out we might have left over that I know she won’t likely eat later as well.
Tonight was no different. As she rushed off to St. Arbucks I cooked up some turkey meatballs we got from Costco and made a super tasty sauce to go with them.
The sauce was made of canned jalapenos, sliced green onions, HEB BBQ sauce and a bit of water to thin it out.
Topped the meatballs and sauce with cheese and I had quite a tasty meal (and lunch left over for tomorrow).
I also made some homemade chips with some left over corn tortillas. I basically cut the tortillas into quarters, splashed some EVOO on them, added some salt and cajun seasoning and baked them at 350 for 10 minutes.
They tasted great but the texture wasn’t quite right on most of the chips. But some of them got just the right heat, oil and everything else and were superb. Now if only I remember what I did differently with those chips :-).
NOTE: The tortillas in this picture were only stand-ins for the real tortilla chips. The real ones were still “getting their tanning on” when this picture was taken.
Fast and Easy Pizza Dough and Sauce
We haven’t posted any new recipes lately but we do have several new ones we’ve tried that we really liked – just have to take some time to post them. I need to get Laurie to post her spaghetti pie recipe, potato casserole and toffee recipe before too long. Although she may want to keep those as “family secrets.”
But here’s a nice quick recipe I found today that I want to try out. I’ve got a good recipe for pizza already but this one looks good as well
Via wise bread:
Pizza Dough (15 minutes for prep)
- 1 teaspoon rapid-rise yeast (if you use the kind that comes in packets, you need about 1/2 of a packet per batch of dough)
- 2 teaspoons kosher salt
- Your favorite pizza spices — I use about a teaspoon each of garlic, dried onion, basil and ground black pepper
- 1 1/2 cups water
- 2 tablespoons olive oil, plus an extra teaspoon
- 3 cups all-purpose flour (plus extra as needed)
In my largest mixing bowl, I combine the yeast, salt, and spices. I add the water and 2 tablespoons of olive oil and give it a quick stir. I add the flour a cup at a time. After the second cup, I usually can’t stir in any more flour and have to switch to kneading it in. I knead until the dough is smooth. If the dough is too sticky I add flour in slowly until it smooths out. I pour the remaining olive oil into the bottom of the bowl and roll the dough around until the oil coats the outside of the dough. I cover with a damp cloth and stick the whole bowl out of the way to rise. It should double in about 2 hours.
For pizza, I preheat the oven to 500 degrees Fahrenheit. I form balls out of the dough and roll them flat on a floured surface. I place the pizzas on a lightly greased baking shet and pop in the oven for about 15 minutes. The cooking time entirely depends on the thickness of your crust and how many toppings you pile on — thin crust pizzas can take as little as 8 minutes.
For calzone, I preheat the oven to 350 degrees Fahrenheit. Set up is essentially the same up to the point when I start adding toppings. Toppings go into the middle of the dough and the dough gets folded over them. I then pinch the edges shut. If they aren’t staying closed, trying running your finger over the edge with a little water, then pinching. I then bake them for about 30 minutes.
Chicken and Chipotle Soup
Got this recipe out of our new low carb cookbook. I thought it was great, Laurie said she liked it and would eat it again, but wouldn’t be too devastated if she didn’t have it again. I cooked it a bit different than the recipe calls for (as usual) but I enjoyed it.
According to the recipe, it evolved from the foodstalls that line the streets of Tlalpan, a suburb of Mexico City; avocado, chicken and chilies make it special.
Ingredients:
6 cups of chicken stock (a little more than 4 10.5 oz cans)
2-3 garlic cloves, finally chopped (I substituted garlic powder)
1-2 chipotle chilies, cut into very thin strips (I substituted a pepper since we couldn’t find chipotle chilies at Wal-Mart)
1 avacado
lime or lemon juice for tossing
3-5 scallions, thinly sliced
12-14 oz skinless, boneless cooked chicken breast, torn or cut into shreds or thin strips
2 tbsp chopped cilantro (we forgot to look for that)
1 lime, cut into wedges, to serve
1. Place the chicken stock in a pan with the garlic and chilies and bring to a boil
2. Cut the avocado in half lengthwise, then remove and discard the pit and skin. Dice the flesh and toss in lime juice to prevent browning (set aside)
3. Arrange the scallions, chicken, avocado and cilantro into the bottom of 4 soup bowls
4. Ladle the hot stock into the bowls and serve with lime wedges
Laurie passed on the lime wedge and added a good deal of garlic salt to her soup. I passed on the added garlic and squeezed the lime juice into my soup. Both bowls of soup had different distinct tastes (or so I thought). I guess that’s the fun of recipes. Play with them till you find something you enjoy.