Category: MISC

Ambitious WEEKLY MENU

Okay, let’s try it again.  Last week got so out of whack that we didn’t eat anything from this menu so we’ll try again this week. I’ve missed cooking more than just about anything during this time down!
Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

 DATE BREAKFAST LUNCH DINNER
Monday 4/4
 YOGURT & FRUIT SANDWICHES CRAB CAKES & CAESAR SALAD
Tuesday 4/5
 TOAST & FRUIT LEFTOVERS GRILLED MEATBALL KEBABS & PARMESAN PUFFS CHOCOLATE QUICKIE STICKIES
Wednesday 4/6
 YOGURT SOUP GRILLED CHICKEN SUPREME PINEAPPLE STACKS
Thursday 4/7
 FRUIT CHEESE & FRUIT PEPPER STEAK BEARNAISE & CHEDDAR CHEESE GRITS
Friday 4/8
 OATMEAL C.O.R.N. FLANK STEAK with LIME MARINADE
Saturday 4/9
 RASPBERRY JAM OMELETTE leftovers OUT
Sunday 4/10
 BREAKFAST QUICHES RACING FOOD PORK NORMANDY

A to Z Blogging Challenge

There is seriously something wrong with me. I know I have absolutely no business joining another challenge as busy and overwhelmed as my life is right now, but you know how I am, I can’t resist a good challenge!

I stopped over to visit my blogging buddy Martha from Menagerie today and found a fun A-Z Blogging Challenge she is participating in…

Of course I’ll play along too, who could resist?  If you’d like to join us just click the badge! This isn’t necessarily a photo challenge, it can be anything at all as long as it represents the letter for that day. The challenge is to post every day this month (except Sundays) for a total of 26 A-Z posts. So far there are 1210 participants and more still joining!

I’ve been wanting to get more active again here at 3 Sides of Crazy, what better way to give myself that little push!

Since I just found this challenge today I have to catch up so I’m including both A and B today.

Yesterday’s letter was A – is for Absent, what I was yesterday!
Today the letter is B – is for Busy Bee, that’s me!

Come play along, this is going to “B” fun  😉

APRIL’S FOOL DAY

Gotta love this Judge!
You must read this….a proper decision by the courts…for a change.
FLORIDA COURT SETS ATHEIST HOLY DAY
In Florida , an atheist created a case against the upcoming Easter and Passover Holy days. He hired an attorney to bring a discrimination case against Christians and Jews and observances of their holy days. The argument was that it was unfair that atheists had no such recognized days.
The case was brought before a judge. After listening to the passionate presentation by the lawyer, the judge banged his gavel declaring,”Case dismissed!”
The lawyer immediately stood objecting to the ruling saying, “Your honor, How can you possibly dismiss this case? The Christians have Christmas, Easter and others. The Jews have Passover, Yom Kippur and Hanukkah, yet my client and all other atheists have no such holidays..”
The judge leaned forward in his chair saying, “But you do. Your client, counsel, is woefully ignorant.”
The lawyer said, “Your Honor, we are unaware of any special observance or holiday for atheists..”
The judge said, “The calendar says April 1st isApril Fools Day. Psalm 14:1 states, ‘The fool says in his heart, there is no God.’ Thus, it is the opinion of this court, that, if your client says there is no God, then he is a fool. Therefore, April 1st is his day. Court is adjourned.”
You gotta love a Judge that knows his scripture!

TOMATO SPAGHETTI CUPS

Renata of Testado, Provado & Aprovado! was our Daring Cooks’ April 2011 hostess. Renata challenged us to think “outside the plate” and create our own edible containers! Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 17th to May 16th at http://thedaringkitchen.com! 
This recipe has been floating around so long in the box of scraps that I have no idea where it originated (but it look like a page from an old Lawry’s magazine from when I worked there) which based on all my changes doesn’t matter. Some days I feel like an archaeologist, but come up with oldies that were favorites and will now be revived.  I originally made the tomatoes for Ivonne’s Magazine Monday and they were a HUGE hit with the family for a spring or summer meal. Perfect in fact for the new Daring Cooks challenge.  I can’t wait to come up with a sweet version of an edible container for Daring Bakers.

 TOMATO SPAGHETTI CUPS

6 firm medium tomatoes
6 ounces cooked cappelini
1 tablespoon peanut oil
2 tablespoons lemon juice
+2 tablespoons rice wine vinegar
1/4 cup plain yogurt1/4 cup sour cream or ricotta cheese
1/4+ cup shaved Parmesan cheese
1/4 cup mayonnaise
1 celery stalk, minced
2 teaspoons fresh chives*
1 teaspoon Lemon Pepper Spice Hunter salt-free Key Lime Pepper
1 teaspoon Seasoned Salt McCormick Salad Supreme
  • Cut the stem ends from the tomatoes and carefully scoop out the seeds and pulp (I saved these for sweet and sour tomatoes tomorrow night).
  • Toss the pasta with the oil and lemon juice and allow to cool.
  • Whisk together the mayonnaise, sour cream, lemon pepper, salad supreme and Parmesan cheese.
  • Toss the pasta mixture with the mayonnaise mixture and gently spoon into the tomato shells.
  • Sprinkle the tops with ground parsley and paprika.

*I increased the lemon juice to 2 tablespoons and revived dried chives in the lemon juice before I began assembling the tomatoes.
+Not in the original recipe

TOMATO SPAGHETTI CUPS

Renata of Testado, Provado & Aprovado! was our Daring Cooks’ April 2011 hostess. Renata challenged us to think “outside the plate” and create our own edible containers! Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 17th to May 16th at http://thedaringkitchen.com! 
This recipe has been floating around so long in the box of scraps that I have no idea where it originated (but it look like a page from an old Lawry’s magazine from when I worked there) which based on all my changes doesn’t matter. Some days I feel like an archaeologist, but come up with oldies that were favorites and will now be revived.  I originally made the tomatoes for Ivonne’s Magazine Monday and they were a HUGE hit with the family for a spring or summer meal. Perfect in fact for the new Daring Cooks challenge.  I can’t wait to come up with a sweet version of an edible container for Daring Bakers.

 TOMATO SPAGHETTI CUPS

6 firm medium tomatoes
6 ounces cooked cappelini
1 tablespoon peanut oil
2 tablespoons lemon juice
+2 tablespoons rice wine vinegar
1/4 cup plain yogurt1/4 cup sour cream or ricotta cheese
1/4+ cup shaved Parmesan cheese
1/4 cup mayonnaise
1 celery stalk, minced
2 teaspoons fresh chives*
1 teaspoon Lemon Pepper Spice Hunter salt-free Key Lime Pepper
1 teaspoon Seasoned Salt McCormick Salad Supreme
  • Cut the stem ends from the tomatoes and carefully scoop out the seeds and pulp (I saved these for sweet and sour tomatoes tomorrow night).
  • Toss the pasta with the oil and lemon juice and allow to cool.
  • Whisk together the mayonnaise, sour cream, lemon pepper, salad supreme and Parmesan cheese.
  • Toss the pasta mixture with the mayonnaise mixture and gently spoon into the tomato shells.
  • Sprinkle the tops with ground parsley and paprika.

*I increased the lemon juice to 2 tablespoons and revived dried chives in the lemon juice before I began assembling the tomatoes.
+Not in the original recipe

Fire Day Friday: Island Beach Chicken

I’d love to tell you that I call this Island Beach Chicken because it reminded me of my sun bleached days surfing the East coast of Florida.  Can’t you just see the flickering orange light of a bonfire, crackling against the sound of the crashing night surf?  The warm sea breeze carries the smell of spicy wood grilled chicken in the air along with the chatter and laughter of a handful of weary surfers. 

Reality Check:  While we did spend many a day chasing the best waves up and down the coast, we NEVER ate like that.  We were broke (duh, we surfed all day), it was late, and we ate off the $1 menu at Taco Bell.  (Actually back then it was a $.79, $.89, $.99 menu).  Yeah, this is really me circa 1984. 
I call it Island Beach Chicken because it mimics my favorite jerk chicken and just about any other chicken from island beachy destinations like Jamaica, the Bahamas, Virgin Islands or Barbados.   They all use a spicy, highly seasoned mojo and grill over live fire.  
Island Beach Chicken
Source:  www.nibblemethis.com
1 whole chicken, cut into pieces (or 8 bone in thighs, 4 leg quarters, whatever….)
1 ea roasted red bell pepper (I used a jarred pepper which is about 1/4 cup, real ones yield more)
1 ea habanero pepper, seeded and diced (wear gloves, trust me)
1/4 cup green bell pepper, diced
1 ea green onion, diced
1/4 cup red onion, diced
1/4 cup yellow onion, diced
1/4 cup parsley, diced
2 cloves garlic, diced
1 tsp salt
1 tsp dried thyme
1/4 cup orange juice
1/4 cup lime juice
1/4 cup oil
Like I said, the beachy chicken dishes almost all have a mojo paste thing going on.  Take all of the ingredients except the chicken and put in your blender, food processor or Magic Bullet (What?  it was a gift)
and blend/process/bulletize until smooth.
Marinate the chicken with the mixture for 4-8 hours.
Set up your grill for a medium heat (350f) direct cook.  That takes about 1 chimney full of Kingsford Charcoal for my grill.  (The grill I use other than our two Big Green Eggs)
Grill for 8-12 minutes per side.  I spend much more time turning these throughout the cooking time compared to a steak when I say the less turning the better.
Don’t be afraid of a little char.
Remove when the thighs are 170f and the breasts are 160f. 

Wow, this was totally tubular and awesome to the max!

Seriously though, the marinade is spectacular.  It brings all of the flavor of jerk chicken without all of the burning heat.