Tag Archives: Lunch

Hello Hairy Visitor

17 Apr

 

Dear Blog,

I’ve missed you.

Love,

Emerging Domesticity!

 

It’s sad when it takes a posting on Facebook to realize that you haven’t touched your blog in weeks. I thought that I would be a great “multi-blogger” .. but, my goodness .. I don’t want to send junk out into the blogosphere, I gotta put some thought into it … and that, my friends, takes time! Not to mention, I haven’t cooked anything new in weeks…

So, yesterday was a beautiful day. Perfect for riding around with the top down, sunglasses on, singing at the top of my lungs – also good for early dinners sitting on a deck enjoying the marshside view. Yes, we went to a tourist trap, seafood restaurant where we succumbed to crab legs and Corona. We also ordered a “Captains Plate” where you got a sampling of different seafood – unfortunately – we found a little curly hair of a visitor on our food and had to send it back. YUCK! Way to spoil a nice dinner…. Needless to say, I may have to stick to cooking at home for a little while. At least then if we found a hair in our food – it would be mine! Ugh…

Well… Thats all for this post. Lets see what I can come up with for dinner tomorrow. You may see a great post outta that!

 

Scattered – Smothered – Covered, Amen!

30 Mar

This was my dinner last night… Just thought I’d share!

Dijon Mustard Pork Chops

12 Mar

Yes, I’ve been missing in action. And, I was terribly depressed this evening when I logged onto my blog stats and saw how low my numbers had fallen. Don’t run away yet … I’m just adjusting to a new blogging schedule where I have to find time for my personal blog and the blog I’m writing for my new job which hopefully will translate into $$!

Needless to say, I thought of you all when I cooked tonight. {Yes, I actually cooked!} Pork Chops were on sale at the grocery store … and being the thrifty person I am {ha} I decided tonight would be a great night for Dijon Mustard Chops! They are so simple, that you just may laugh at me!

You will need: Boneless Pork Chops {I prefer thick cut}, a jar of Dijon Mustard, and a package of plain Shake-n-Bake or something similar. All you are going to do is coat the pork chops in the mustard, roll them around in the crumbs, and bake at 450 for approx 20-25 minutes depending on thickness. Piece of Cake. May I repeat: Piece.of.Cake! I served mine with steamed asparagus and some mashed potatoes. And, it all worked out nicely. No, I didn’t take a picture .. because I just plain forgot… But, I’m sure you will forgive me. Not much to see .. just a tasty pork chop!

Hope you all are doing well. Spring is in the air. I can not wait for some warmer weather. I took a little walk on the beach the other day with the dog and let him run around and play in the water. It was so nice to be outside enjoying the afternoon without freezing my toosh off! …. I have a recipe for Seafood Gumbo that I really want to try this weekend. There are some ingredients that I’m not too sure of, and some that I haven’t cooked with before… so it should prove to be very interesting. I WILL take picture! Until then… Night, Ya’ll!

Broken Down Chicken Casserole

1 Mar

 

Oh, honey … I’m cooking!

 

Call me plain-Jane, I made Chicken Casserole again. Although, I did experiment with some new flavors tonight {just not by choice}… So, I made a pit-stop at the grocery store on the way home from work tonight and grabbed some frozen broccoli, fresh chicken, and a can of chicken broth. What’s better than a casserole when you have no idea what to make but need to cook something filling that piles all the meat and veggies into one big heap?? Casserole it is. Needless to say, when I got home, I had run out of pepper and cheddar cheese. Great. Just my lucky day. So the improv began. No pepper? Ahh… how about some Montreal Chicken Seasoning. No cheddar cheese? Ahh… how about some shredded swiss? And while we’re at it, lets add a bit more rice this time too… And what does this give you? One really really bland casserole. I swear it was like eating plain chicken and rice. Thankfully, I made a salad and heated up some frozen French dinner rolls to supplement said casserole. Ehhh… I can’t win when I try new things without a recipe. I NEED RECIPES. And, I need to follow them! Otherwise we end up with concoctions like Bland Chicken Casserole a-la Domestic Goddess. Blah!

 

Tomorrow is an uber busy day. I’ve got a list of to-do’s that stretches across this room … but you know I love that. Hope you all had a great day & a better dinner than me! In closing … my list:

  • Buy more cheddar cheese
  • Go to Petsmart – Dog needs wet food. {My dog eats half wet/half dry. And, it has to be mixed REALLY well or he will pick out the dry pieces and lay them on the floor. Spoiled}
  • After a week of sitting in the dryer, the dry clothes are probably ready to be folded and put away
  • Clean this computer screen
  • Random Fact: My first car died on the side of the interstate. My mom always told me if it ever died, to take out anything that had my name on it and leave it there. {It was old, old, old} So, thats exactly what I did and the next day I called a tow-truck and he paid ME $100 to keep it. Match made in heaven.

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!

How Do You Slice Your Bananas?

7 Feb

 

You can really tell that my domestic side is in full force {or not at all} when we have peanut butter and banana sandwiches for dinner.

 

My question to you: How do you slice your bananas? Length-wise, making long slivers of banana in the sandwich? Or width-wise, making little coins of banana throughout the sandwich?

 

Personally, I know it no other way than little coins of bananas scattered throughout my sandwich … {oh, and when we were little and mom wasn’t looking, we added sugar – and lots of it!}

 

Let me know… Night Ya’ll

Beef Stew A-La-Package {Picture Tutorial}

2 Feb

 

Ok, foodie friends… I have a question: Would you consider it cheating to use a pre-packaged seasoning packet? {for say, chili or stew} I’ve always thought of those packages as all your spices rolled up into one so you don’t have to spend $30 buying all the full size spice bottles that you may only use once in a blue moon. {mmm, blue moon. I need a beer. It’s been a long day} Anyhow… if you consider it cheating, I cheated. I however, think I’m a smart domestic maven who just saved herself a boat-load of money! {although the spice cabinet will continue to lack at this rate}

 

First of all, I don’t have a slow cooker or crock pot, so this whole “bag” idea is perfect for me! {just perfect} Wait until you see how this whole meal comes together in a bag!! It’s pretty impressive for whomever invented it!

 

Beef Stew a-la-package. Your cast of characters …

 

{Not pictured is the second package of meat I used & the flour which the package calls for}

 

My Irish ancestors are rolling in the graves … stew, from a package?!

 

This whole meal is pretty straight forward. Cut up some potatoes, celery, onion, and baby carrots. {I’m in a house with carrot-haters, so I added some peas for their liking} Season meat with salt/pepper. Mix the seasoning package with some flour and water. Throw all the ingredients in the really cool plastic bag. Pour the seasoning mix over the ingredients. Tie the bag, cut some slits, and bake for an hour and a half.

 

 

 

Are you not just utterly amazed at the coolness of this plastic bag… and the fact that it isn’t going to melt away into my potatoes? Love it. Without further delay .. I give you my From a Plastic Bag, Make your Ancestors Roll in their Grave, Save you $30 in spices, Beef Stew a-la-package!  Enjoy!!!

 

Chicken Broccoli & Rice Casserole {Picture Tutorial}

1 Feb

 

Ever wander around the grocery store just praying that dinner will jump in the cart on its own? I swear I walked up and down the aisles pushing my cart for a good thirty minutes before I came up with a dinner idea. Most people probably have an idea before they go to the store …. but I’m not most people. Clearly. So, tonight we are having Chicken and Broccoli Casserole. {the chicken just begged me to jump in the cart} I blogged about it once before: here, but never posted any pictures. Tonight, you get pictures.

 

Here’s what you need:

4 TBSPs of Butter

1/3 Cup of Flour

1 TSP of Salt

1/8 TSP of Pepper

1/8 TSP of Garlic Powder

1 Cup of Chicken Broth

1 1/2 Cup of Milk

1 Bag of Instant Rice (you know, ‘Boil a Bag’)

2 Cups of Chicken (Tonight I used fresh chicken, but you can use the frozen Tyson kind that comes in cubes too!)

1/4 Cup of Shredded Cheddar Cheese (I usually use much more cheese than is called for!)

3/4 Cup of Frozen Broccoli (I use the small florets, and also use more than is called for!)

Bread Crumbs for Topping

 

 

And, here’s what you do:

 

Preheat oven to 350 degrees and start the rice. I’m using fresh chicken tonight, so I’m starting by cutting up the chicken and cooking it with a little butter and salt/pepper.

 

 

Remove the chicken from pan. Melt butter over low heat. Combine flour, salt, pepper, and garlic powder. Slowly add to the butter until paste starts to form and gets bubbly.

 

 

Once paste is smooth and bubbly, add chicken broth and milk. Whisk constantly, over medium heat, until mixture becomes creamy and smooth. Let boil for about one minute {continue to whisk}.

 

 

Mix in remaining ingredients: chicken, cheese, rice, and broccoli.

 

 

Pour into casserole dish, and cover with thin layer of bread crumbs. Put in oven for approx 40-45 minutes, or until bread crumbs start to brown around edges. Let stand for 5-10 minutes to thicken before serving.

 

 

This dinner turned out great, and was exactly what my tummy wanted tonight! Perfect comfort food for a chilly night {and easy too!} I love making this too, because it makes great leftovers. A lot of times leftovers don’t get used in my house … but this one never fails! I hope you have time to make it and enjoy it when you do! And, as always – I’d love to hear all about it! Night Ya’ll!

 

Bring Me the Buns!

26 Jan

 

I’m told that if I ask politely, the grocery store will order special things for me. If this is the truth, I’m so excited. You see, I have this problem … a few weeks ago, I told you about the most amazing hot dog buns ever invented {Snuggles} and today I was told the grocery store near my house was no longer carrying them. So, I headed 25 minutes to Publix {they always have them} where the lady in the bakery told me they are discontinued {there is no way this is possible} … Ugh. I know you are thinking, I’m out of my mind and that “it’s just a hot dog bun” but I’m telling you: they are amazing! I was so disappointed – tonight I was going to make chili cheese dogs with the leftover chili from last night {I know, I know. How domestic of me.} In the end, I settled for the regular hot dog buns, but  just don’t think they hold in the chili as well as the U-shaped Snuggles. And, since they are made with more of a pita texture they don’t burn when you try to toast them in the oven. The regular ones did ok though and I felt proud to actually use my leftovers for another purpose! {go me}

 

On a completely different note: I’m a cheese lover. While at Publix, I was able to snag some of my favorite cheese; Port Salut. I adore this as a snack on some warmed up French bread with some salami. Yum. If you haven’t tried it, I really suggest you do. It’s ah’mazing! {and will be in my belly for lunch tomorrow, if I can wait that long} … Night 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!