Tag Archives: Delicious

Momma Says “Red Meat and Chocolate!”

6 Mar

 

I may officially be turning into my mother. When we used to go on mini-vacations {every other month or so} our treat to each other would be red meat and chocolate… Tonight, that is exactly what I wanted! And, let me tell you, that is exactly what I got! Now, my mother and I differ on how we like our meat cooked. She will send a steak back if it even remotely “moo’s” at her … I on the other hand, like it to “moo” at me, I just don’t want it to run off the plate!

 

 

You’re viewing the best meal I’ve cooked in months!! Medium-Rare Filet {ok, the foodie bf grilled that for me}, creamed spinach, and garlic whipped potatoes. And, yes… I’m too lazy to wash wine glasses, so those are good ol’ juice glasses. Wine tastes the same no matter what glass it comes in!  And, further back is a nice basket of warm french bread. Who’s a good domestic goddess? Yes, that would be me! And, to top it all off .. I’ve got brownies baking in the oven with some Vanilla-Bean Ice Cream in the freezer waiting to be added to the bowl! Goodness… I deserve and award tonight! {ha ha}

 

Anyhow, I hope you all are enjoying your weekend. I have to tell you, it is so nice to relax and be lazy and enjoy this beautiful weather we are having right now. I can only hope that full-spring gets here soon, soon, soon! I’m ready to put the top down, put some big sunglasses on, turn the girly music up, and sing at the top of my lungs!! Night ya’ll

 

By the way … you can find recipes for the potatoes and spinach on my blog  HERE and HERE … Enjoy!

Soup, Bunions, and Glass-Filled Broccoli

2 Mar

 

The Undomestic Goddess Strikes Out Again … {I really hope you’re loving this list trend, because that’s all I’ve got for you tonight!}

  • Campbell’s Chicken Noodle Soup tastes just as good as it did when you were eight
  • I learned how to schedule my “tweets” to post on their own today, huge time saver
  • Habitat for Humanity ground breaking tomorrow, excited to be giving back
  • Dear Mr. Recession: Please end so I can not feel guilty when looking through the window at the most gorgeous pair of black stilettos I have ever seen in my life. My ugly feet would look so beautiful in them.
  • You’d be amazed the way bunions start to go away after not squeezing them into dance shoes 3-4 hours a day for the last year {do NOT comment on that MEM}
  • The only thing I cooked today {other than soup} was the dogs food. Why did I cook it, you ask? I forgot to buy wet dog food, so I warmed up some beef broth and added it to his dry chunks until they absorbed the broth and became wet nuggets. Score! Fooled him!
  • Random Fact: When I was in middle school, I remember my mom cooking some broccoli on the stove. I don’t know why, but I was curious to see what the temperature of the contents were .. so I got a thermometer from the medicine cabinet and held it over the pot. Needless to say, it was an old school glass thermometer and it broke in a million pieces right into the pot. I guess I was too embarrassed to tell her what really happened. So .. when she came back into the kitchen, I looked real careful into the pot and said “Mom, I think there is glass in here!??” Of course, she threw out the broccoli. I wonder if she ever knew it was me??

 

Carne Asada {Picture Tutorial}

21 Feb

 

It was almost warm today! And, nothing makes me happier than a sunny day! Last year, I really got into a Carne Asada kick… we were living near the beach, and almost every weekend during the summer we would marinade some beautiful meat, head to the beach for a few hours, and come home and cook some delicious Carne Asada & Cheese Dip, and drink a few Coronas! It really was the perfect plan for a summer weekend! We hadn’t cooked this meal in what seems like forever so, when I saw the sun out this morning … I knew it was the perfect time! {And, I hadn’t blogged about it yet… oh, ya the pictures!}

 

According to Wikipedia, Carne Asada literally means “roasted meat” … My definition? … Heaven! Let me show you why…

 

You will need:

{Recipe adapted from Simply Recipes.com}

  • 2 pounds of Skirt Steak
  • 4 garlic cloves, minced (I’m a garlic lover, I used approx 7-8 cloves)
  • 1 jalapeno pepper, minced
  • 1 teaspoon ground cumin
  • 1 large handful of cilantro, finely chopped {There is great flavor in the stems – don’t be afraid to chop them too}
  • Sea salt and pepper, to taste
  • 2 limes, juiced
  • 2 tablespoons white vinegar
  • 1/2 teaspoon sugar
  • 1/2 cup olive oil

And, here’s what you do!

Lay the skirt steak out on a flat surface and season generously with salt and pepper. Rub it in with your hands. Let the meat sit while you make the marinade. To make the marinade, combine all the above ingredients in a medium mixing bowl.

{are the striations on this skirt steak not the most beautiful things you have ever seen?}

 

Once you have completed the marinade, pour over the meat in a bowl or dish which you can cover.

 

 

Cover and refrigerate for 3-4 hours. {Trust me, it’s worth it!} Meanwhile…. let’s talk about Cheese Dip {yes, please}

 

If I had known how easy cheese dip was to make, I would have made it years ago … {and, I’d be a heck of a lot larger than I am now!} This dip an amazing appetizer to this Carne Asada … and will hold you down until the meat is ready. Just grab a few Coronas and you’ll be alright! To make the cheese dip you will need:

 

  • Cajun Chef – Nacho Slices Jalapenos, minced {2-3 large spoonfuls}
  • 1/2 pound Ground Beef
  • Approx 1/2 pound of White American Cheese
  • Milk

The process is crazy simple – Set yourself up with a double boiler. If you don’t have one, get two pots {one smaller than the other} fill the bigger one half full with water, and float the other one inside it. You just don’t want to burn the cheese – and puting it directly on the burner will do that! … Cube the cheese, mince the jalapenos, and brown the ground beef.

Add the cheese and jalapenos. Add milk until the cheese cubes are about halfway covered.

Let cheese cook slowly until fully melted – then add meat. Cook a little bit longer on low, string occasionally. Serve with corn chips.

 

 

Now, back to the meat!!! After you let the meat marinade for 3-4 hours, prepare your grill {or if cooking inside, a large fry pan}. Remove the meat from the marinade and try to get excess off so it  does not burn. Grill meat for a few minutes on each side. Depending on thickness. This should only take a few minutes total. When done, remove from heat and let sit for approx 5 minutes.

 

 

To Serve: Warm some corn tortillas in a fry pan over medium/high heat for approx 20-30 seconds each side. Serve with chopped cilantro and onion. {Yes, in America you’d be piling on the sour cream and cheese, but think outside the box. This is how it is served at roadside stands, and it’s good – I promise}

 

 

I hope you enjoy this meal as much as we do! There is something about this meat that is so delicious. And, combined with the cheese dip and some good ‘ol Corona .. it is the perfect meal for a sunny day or summer afternoon! Keep your fingers crossed – warmer weather coming our way! Night ya’ll!

Quick & Easy Chili Recipe {Picture Tutorial}

25 Jan

 

**Update: This blog is getting a ton of visitors from Pinterest {Thanks y’all!} … Yes, I forgot to mention that you need to throw a can of dark red kidney beans a pinto beans into the mix. They’re in the picture, but I must have been too busy eating chili to realize I left it out of the instructions. Just make sure you drain them and you’ll be good! Enjoy and thanks for all the nice comments! – Amy **

I was really craving some seafood tonight – scallops to be exact – but somehow I managed to end up with a big bowl of chili. Let me tell you though, I cook some mean chili! And, don’t forget, it’s ridiculously easy and makes your kitchen smell like you are a seasoned domestic goddess {just what I’m going for – score!} Really, all you need for this recipe is two photos: the ingredients and the finished product… it’s that easy… dump the stuff in the pot and let it cook! Now, those are my kinda recipes!!! {but, just to be nice… I’ll include the measurements}

You will need:

{Serves approx 6-8}

1 Medium Onion {minced}

3-5 Garlic Cloves {minced}

1 – 1 1/2 pound of lean ground beef

2 cans of diced tomatoes {Onion, Garlic, & Oregano flavor)

1 can of petite diced tomatoes

1 can tomato sauce

2 TBSP Chili Powder

1 TBSP Ground Cumin

2 TBSP White Sugar

1 TBSP Salt

1 TBSP Tabasco Sauce

1 TSP Pepper

And, here’s what you do:

1. Brown the beef with onion and garlic. {Drain fat when finished and return meat to pot.}

2. Add cans of tomatoes, sauce, chili powder, cumin, sugar, salt, Tabasco, and pepper.

3. Simmer for at least 30-45 minutes …  but it tastes better the longer you let it simmer.

Ta’da:

Beautiful isn’t she? I like to serve mine with cornbread muffins {the kind in the Jiffy box}, a bit of shredded cheddar cheese, and a dollop of sour cream. Some people balk at the sour cream, but I think it tastes good.

{Did anyone happen to notice the amount of chili I cooked? I told you I have a problem with portion control.}

Rave reviews around this house for the chili … why don’t you try it at your house and let me know how it goes! I’d love to hear, as always! …. On a side note, I’m discovering my passion for Marketing all over again. With this new career, almost every day brings a new opportunity to use my marketing degree and marketing knowledge … and so far, I really love it. I hope that it stays this positive for a while to come!!!

Hope you all had a great day. And, I hope you enjoy the chili recipe. {Time to go watch the Bachelor – I should be ashamed for watching such nonsense … but I’m not!!! ha} Night ya’ll!

You Look Nice … Jump in My Cart!

22 Jan

 

Portion Control. Do you know anyone who actually looks at the suggested portion sizes? And, for that matter, who has enough self-control to follow the portion control suggestions? Growing up, there were always five mouthes to feed at dinner .. that meant loads of potatoes, cans or bushels of veggies, and pots large enough to serve an army. Only having to cook for two now, is quite difficult. I still end up with potatoes for a week! But, I may have a solution … well at least when it comes time for dessert:

 

 

Ben and Jerry’s miniature cups. Hello Heaven. You know, I was a Marketing major in my day. I wonder if it is good or bad that I’m wildly attracted to things in pretty packaging … {hence the bounce bar, the 20 bottles of shampoo/conditioner in my shower, and now the miniature ice creams} … I can’t help but wonder if it is healthy to put something in my cart based on pretty packaging before I even know what the product is! Needless to say, these little Ben and Jerry’s are big winners in my book! Cute packaging, great contents, and to top it all off: a built in spoon! Mmmm… I’m in love.  I will say, however, that I only buy these when they are 5 for $5 otherwise, I’m not spending my money. And, yes, I could go and buy a huge carton {or two} for the price I’m paying for the little, cute ones.. but if it means my arse doesn’t grow to the size of Canada because I have no self-control or general idea on portion control and these things can help … then I’ll keep buying these little suckers. Enjoy, Ya’ll!

Perfect Pound Cake w/ Blueberry Syrup {Picture Tutorial}

17 Jan

 

I was so full and happy from my dinner last night, that I left out a few details that you might find amusing:

  • I burnt my thumb by grabbing the lid of the dutch oven out of pure excitement to see what my efforts {and dutch oven} had created. It’s fine now – but still a little tender. Thanks for asking.
  • I made garlic whipped potatoes in my new mixer. I love boiling them {Yukon gold} until almost all the water is out of the pot, and they fall to mush as soon as they land in the strainer. The mixer gives them such a good consistency, and the foodie bf was very excited about them.
  • I should have taken a picture of our plates after dinner. If I wouldn’t be so completely mortified, I’d tell you we licked them clean … {did I just say that out loud?}
  • I’m craving some leftovers and will probably want to cook this once a week for at least the next three months! Anyone wanna come over for dinner?!

 

Now, moving on to a more serious topic: Dessert. You probably know from my blogroll, that I follow the Pioneer Woman. {and want to get her cookbook} She posted yesterday about “The Perfect Pound Cake,” and let me tell you it is perfect! You can count this as my second “from scratch” cake … made with my new mixer of course. And, me being the domestic goddess in training that I am, I decided that the recipe needed a little addition: fresh blueberry syrup. Little did I know that pound cake and blueberry syrup is an “Alaskan thing” according to the Alaskan Foodie BF. So, not only was it utterly delicious, but brought the bf a bit of ‘home’…. go me! Success.

 

You need, need, need to make this cake! Trust me. And, since I know you are going to listen to me, here’s what you’ll do:

 

You will need:

3 Sticks of Butter {Room temperature/Softened} Hello Hips!

3 Cups of Sugar

5 Whole Eggs

1 TSP Butter Flavoring

2 TSP Lemon Flavoring

3 Cups All-Purpose Flour

1 Cup of Sprite or 7-up {I used Sprite}

 

And, here’s what you do:

Preheat oven to 325 degrees. Cream the butter in your mixer until fluffy. Add sugar {one cup at a time} mixing after each addition. Add eggs {one at a time} mixing after each addition. Add butter and lemon extracts, and mix well. Add flour {one cup at a time} mixing well after each addition. Add Sprite, then mix together until combined. Scrape sides of bowl and mix again. Pour into well greased Bundt pan {this is the only one I had} and bake for 1 hour – 1 hour and 10 minutes. Until the cake is no longer “jiggly.”

 

To make Blueberry Syrup

{Emeril recipe found online}

I combined 1 cup of fresh berries with 3/4 cup of sugar, 3/4 cup water, and 2 teaspoons of lemon juice. I brought the mixture to a boil and then simmered until it was the consistency I wanted. Probably about 15 minutes.

 

Prepare yourself now … this is going to make you hungry! … If you dont’ have the ingredients to make this cake right away, you may want to stop reading RIGHT NOW! … Be warned!

 

Ah’mazing. De’lish. I give you the Perfect Piece of Pound Cake

 

Its ok, you can exhale now. And, on that note… I think I’m going to go get a piece of cake! Hope you all run out and make this little baby. And, if you do – I’d love to hear how it goes! Enjoy!

Midnight Snack: Bacon, Egg & Toast Pods {amazing}

3 Jan

 

I’m not too sure what has gotten into me today. I feel like some kind of domestic goddess has jumped inside me and is rattling ideas around in my brain. While reading another blog {Annie’s Eats}, I came across this super cute idea for bacon, eggs, and toast. Mind you, it’s nearly midnight… but I literally jumped up to see if we had some bacon! Much to my dismay, the only bacon we had was frozen. Nothing a little water bath in the sink can’t thaw out {hooray!} So, off to the kitchen {armed with my camera} for a midnight snack!

 

Bacon, Egg, and Toast Pods {so cute, and really easy}

{Source: Annie’s Eats}

{Yields: Four Servings}

 

You will need:
4 pieces of bread

4 eggs

4 slices of bacon

Shredded Cheese

Butter

Salt and Pepper

Large Muffin Pan

 

Here’s what you do:

1. Preheat oven to 400 degrees. Grease muffin pan with butter. Cut out 4 slices of bread into circles {I used a drinking glass and it was perfect}

 

2. In a fry pan, cook the bacon slices until they are almost cooked fully. You don’t want them to crisp too much in the oven.

 

3. Remove bacon from fry pan to a plate with paper towels to soak up the grease. Next, take the bacon and lay it around the perimeter of the muffin well. Put the bread in at the same time… so the bread is helping hold the bacon in place.

 

4. Add a small bit of shredded cheese to the center of each piece of bread. Then, crack an egg, removing a little bit of the white, dropping the remaining white and yolk onto the bread. Repeat for all cups.

 

5. Bake in the oven for approximately 6-10 minutes, depending on how runny you like your egg. I found the best way to remove these from the pan is to take a knife around the edge and then lift them out with a serving spoon. Salt and Pepper to taste.

 

These really turned out amazing and were amazingly simple to make. Perfect for my midnight snack .. or for when you are serving several people at once. You don’t have to slave over the stove making sunny-side-up eggs for everyone individually. Throw these babies in the oven .. and you’re set! I hope that you all try these! And, of course, if you do – I’d love to hear how it goes! Night Ya’ll!