Category: MISC

BUNLESS BURGER SERIES #1 ~ GOLDEN FUNGUS BURGER

Over at THE Motivation Station I’m going to be doing a series of posts about eating on $1 a day per person.  Trust me it can be done.  One of the awesome things though is that it can be done and make you feel like you’re eating like a gourmet while doing it.

This is my first recipe in the BUNLESS BURGER SERIES.  Bread in general is expensive and can be timely to make.  It also doesn’t help on my diet so thought I would try going “bunless” and we are soooooooooooooooo glad we did.  With planning to eat the burger with a knife and fork I was able to add so many more ingredients that would have otherwise made the bun mushy and slippery.  I hope you enjoy this as much as we did.

So simple, but oh so yummy too.

GOLDEN FUNGUS BURGER
2 1/3 # burger patties
1/2 large Vidalia onion, sliced thin
4-5 large button mushrooms, sliced thin
1 large Roma tomato or 4 baby Roma tomatoes, sliced thin
1/4 cup Chablis
1/3 cup grated sharp cheddar cheese
  • Grill burgers inside or out. I add just a touch of Worcestershire sauce, salt and pepper to the meat and hand form the patties.
  • In a large sauce pan melt butter.
  • When sizzling add onions and saute’ until translucent.
  • Add mushrooms and saute until tender.
  • Add wine and continue sauteing until moisture has sizzled away.
  • Add tomatoes until heated through.
  • Plate burger.
  • Top with onion mixture and then cheese.  I use the pan lid over the plate for a minute to melt the cheese.

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ARE YOU LISTENING TO YOURSELVES? OTHERS ARE.

At the risk of sounding “old fashioned” I have to ask, don’t you care how you present yourself to the world?  (Now I know this doesn’t pertain to most of my readers, but I bet a few of you know someone like this) Personally I prefer NOT to look like an idiot to the masses. Of course this is just my opinion, but I believe the world could be a kinder, better place.
All families have words and issues.  These are some of my favorite TV families that had issues at times, but presented a cohesive family unit without profanity, sexual innuendo every other word or cattiness.  They were wholesome and taught their children the value of manners, etiquette, kindness, fairness, right from wrong and how to live by setting an example.

One of the things that irks me most is that kids today, girls in particular, don’t seem to care how they present themselves to the world.  Just a couple of examples would be how they dress.  Now, I’m not a prude by any means, but if I were even 20 pounds over weight I would not be wearing a skin tight tank top in public allowing the rolls of fat the “hang” out.  I also know that tattoos are “IN”, but  think about it girls, where it is now isn’t where it will be after a kid or two or gravity catches up with you in 20 years. Are you someday going to want to wear that strapless wedding dress?  Do you really want that skull and cross bones in your wedding pictures?
Next would be their speech.  Hey I cuss sometimes, we all do in certain instances, usually anger.  But, using the “F” word in their everyday conversations in loud voices is just plain vulgar.  Using it in print on social networks is just stupid!  Do they not realize what the permanency of looking like an idiot, a gossiper or back stabber on social networking sites can do to them, their families or their futures. 

Then there would be their lack of respect for their families, friends, themselves and their elders as well as those around them in a public forum.  Last time I checked it was still polite to say thank you, please and excuse me when appropriate.

I recently read about a girl who was whining about how she hated her job on facebook.  Her superiors read about it too.  Then they fired her.  Now before you say they didn’t have the right, think about it.  What she did was bad PR for her employer in a public forum. Then there are the job candidates who are never even hired because HR researched them on social networks and just didn’t think they would be good representatives of their company based on how they carry themselves in public.  I also read a “friends” rants and raves on facebook about a customer and it didn’t take much of an imagination to know who she was “hypothetically” talking about.  I remember reading a story about an insurance agent who was fired after discussing a case in an elevator.  She didn’t use names, but she did happen to describe the exact symptoms of another passenger on the elevator.  That passenger filed a complaint with the insurance company and the agent was let go.  There is a sense of privacy that no longer exists in today’s world.  We all need to be responsible for our words and expressions, freedom or not to say them or express them.
I’ve also read about potential college candidates whose college applications were declined because of my space pages or facebook entries.  You can talk about freedom of speech or freedom of expression, but have we as a society taken it a bit too far?
I’m all for teaching kids right from wrong, good from bad, how to be independent and think for themselves, but I’m also all about teaching them when they should be kind, thoughtful, generous, helpful and when to hold back a bit and show compassion and understanding.  It’s not always all about us as individuals.  In fact, most of the time it isn’t, but today’s generation truly seems to be a “ME” group with an inflated sense of entitlement, a serious lack of manners or sense of etiquette and a lack of compassion.
Being conservative in our thoughts and actions is a way to protect what’s right about our families.
Now being called June Cleaver does not offend me, I just say thank you and politely walk away.
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LOVE OF BARNS

I’ve always loved barns – no real reason why, but I do. I ran across these pictures tonight of some barns I photographed a couple winters ago and thought I’d share. They are all so different and yet so welcoming.

BARN RAISING

I’ve always loved barns – no real reason why, but I do. I ran across these pictures tonight of some barns I photographed a couple winters ago and thought I’d share. They are all so different and yet so welcoming.
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Queen of Sheba Cake – Save Room for Dessert

I was feeling a bit ambitious one day and decided to tackle a recipe which had been haunting me for quite some time, ever since I heard of its use in the movie Julie & Julia.  Then I watched the movie and saw the Reine de Saba (Queen of Sheba) cake and knew I had to make it happen.

Fast forward a few months to the day when it actually DID happen.  This cake is quite unlike anything I have ever eaten before.  That extraordinary taste and texture totally made up for the extra bit of time it took to make the cake happen.  I can only imagine that the use of egg whites lends that lighter-than-air texture, and you can really taste the almond extract.  Heaven!

If you have a little time and a little patience, I beg of you: Please, make this cake.  It completely lives up to its reputation as one of Julia’s best recipes!

I’m going to go lighter than usual on the pics since this is a rather long process and I don’t want to make the post even longer!


Reine de Saba (Queen of Sheba)

3 ounces sweet baking chocolate
1 ounce unsweetened chocolate (I used a total of 4 ounces of semi-sweet chocolate)
2 tablespoons dark rum or strong coffee (I used water for this – no rum on hand and a coffee hater in the house)
4 ounces (1 stick) softened unsalted butter, at room temperature
1/2 cup sugar
3 egg yolks
The egg whites
3 room temperature egg whites (a scant 1/2 cup)
1/4 teaspoon cream of tartar
A pinch of salt
2 tablespoons sugar
1/3 cup blanched almonds pulverized with 2 tablespoons sugar
1/4 teaspoon almond extract
1/2 cup plain bleached cake flour
First I pulverized the almonds in the food processor along with 2 tablespoons of sugar.  The sugar helps keep the natural oil in the almonds from making everything stick together.  By “pulverized” I mean I chopped and chopped and chopped until I couldn’t chop no more.  They were as small and crumbly as they were going to get and were just flying around the processor so I decided enough was enough.
Once this was done, I beat the butter in the stand mixer until it was light and fluffy, then added the sugar and beat it for another minute.  Then the egg yolks joined the party and everything got all mixed up and transferred to another bowl in order to make room for my egg whites once their time came.
Julia’s method for melting the chocolate and rum/coffee involves a double boiler system where water is heated until it simmers in a large saucepan, into which a smaller saucepan with the chocolate and liquid is lowered and allowed to rest for 15 minutes until it is all melted and smooth.  I did things her way.
Once melted, the chocolate gets mixed in with the egg yolk mixture.  Along with that goes the pulverized almonds and almond extract.  
Sidenote: I love almond extract and I don’t care who knows it.
THEN it’s time to whip the egg whites in your nice, clean bowl.  First beat them for only a minute or two until they are foamy.  Add the cream of tartar and pinch of salt, then continue to beat at a higher speed.  When you’ve reached a soft-peak stage, add the sugar and whip until stiff peaks form.
Take about 1/4 of the stiff egg whites and mix them into the chocolate mixture.  Then fold in the rest, alternating with sprinkles of cake flour, until everything is incorporated.
Whew.  This chocolaty mess goes into an 8 inch buttered and floured cake pan and into your 350 degree oven for 25 minutes.  Then it needs to cool for at least 2 hours.
Time for frosting!

2 ounces sweet chocolate
1 ounce unsweetened chocolate (again, I used all semi-sweet)
1 1/2 tablespoons rum or strong coffee (this time I used milk instead)
A pinch of salt
3 ounces (6 tablespoons) unsalted softened butter
Pretty easy, this part.  Melt the chocolate and liquid of your choosing, using a double boiler system (this time I used a glass bowl over a pot of simmering water) and once that’s melted, add the butter one tablespoon at a time and incorporate.  Don’t forget that pinch of salt – it does wonders!  After this is cool, beat until thick enough to spread.  It will be quite thin prior to cooling, but once it has cooled it transforms into a lovely, smooth frosting.







I used sliced almonds and chocolate curls to decorate – use your imagination!


Make.  This.  Cake.  It’s exquisite and well worth the time.  It would be great as an impressive dessert for a special gathering!

IMPERIAL CHICKEN aka BROWN BAG CHICKEN ~ VINTAGE RECIPE THURSDAY & MAGAZINE MONDAY

I found this recipe in my bottomless box of magazine tear outs, clipped recipes from old worn cookbooks, grams old recipe cards and printouts to try.  I’ve adapted it to my love of skinless, boneless chicken.

IMPERIAL CHICKEN
1 cup dried bread crumbs (I use my stale sourdough ends and made my own)
4 skinless, boneless chicken breasts
1/3 cup butter, melted
1 clove garlic, minced
1/3 cup grated Parmesan cheese
3 tablespoons minced parsley
1 teaspoon sea salt
1 teaspoon white pepper
large brown paper lunch sack, new and clean
PURE
  • Preheat oven to 350 degrees.
  • In a small food processor blend bread crumbs, cheese, parsley, garlic, salt and pepper until finely ground and well blended.
  • Spray the inside of the paper bag with PURE really well.
  • Dip chicken into melted butter and then into bread crumbs.
  • Place chicken pieces in the bag, fold over and close tightly.
  • Bake 30-45 minutes.  Be careful when you open the bag as the steam escapes. Chicken will be moist on the inside and crispy on the outside.
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SUN DRIED TOMATO PASTA SALAD

I was over visiting Mrs. B this morning when one of her recipes gave me an idea for one of my own.  Her used pesto and for some reason though I love all food, I HATE pesto – sorry guys.  I also thought I’d take it to the potluck going on over at Mommy’s Kitchen. It looks a little bland, but it was quite tasty.

SUN DRIED TOMATO PASTA SALAD

8 ounces rigatoni, cooked al dente
1 large cucumber, skinned and chopped
1 bunch green onions, sliced thin
2 large Roma tomatoes, chopped
1/3 cup shredded cheese of choice(I used Parmesan)
1/4 cup mayonnaise
2 tablespoons Classico sun-dried tomato pesto
salt and pepper to taste
  • Whisk together the mayonnaise, sun-dried tomato pesto, salt and pepper.
  • Prepare the pasta per package directions. Drain and cool.
  • Prepare vegetables.
  • Toss vegetables, pasta and sauce together until well blended.
  • Chill & Enjoy!

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STEAMED ARTICHOKES & CREAM OF ARTICHOKE SOUP

I had made out my menus for the week and then WHAM the new sale ads came from my local stores. There are 3 stores all within 5 miles which makes it soooooooooo easy to make a list for each and get the best sales. Then I walked in to my favorite one and saw these as an unadvertised special. My taste buds became instantly alert and drooling as my mind was saying be careful they have been so expensive lately. Some stores have actually been charging up to $5 for a medium size artichoke. So when I read the sign for these extra large babies and saw 2/$3 I quickly amended my menus to include these babies.

The first night we had Shrimp Scampi and I kept the leftover scampi drippings and heart from the first artichoke we steamed to use as a base for the soup. I was afraid that because they were sooooooooooooo large they would be flavorless and tough, but it was just the opposite, they had more flavor than I can remember in a long time. Now I have a sneaky suspicion that many restaurants add a touch of food color as mine turned out a very pale green.

So for tonight, we’re having:

CREAM OF ARTICHOKE SOUP
6 large artichokes
1 Vidalia onion, diced
1 teaspoon sea salt
1/4 teaspoon white pepper
2 tablespoons canola oil
Juice of 1 large lemon (3 tablespoons)
2 + 1 cloves garlic, minced
2 cups chicken stock
1 cup long grain rice*optional
1 cup heavy cream

  • Prepare the artichokes for steaming: Remove and discard tough outer leaves of the artichokes.
  • Bring 1-2″ of water to boil in a pot large enough for all the artichokes. Add 2 cloves minced garlic, salt, pepper, 2 tablespoons of the lemon juice, and oil. Place artichokes on steaming apparatus in pot, cover tightly, and steam 45 minutes or so.
  • Remove artichokes and allow them to cool sufficiently to be handled.
  • Scrape the tender artichoke “meat” from the inside of each leaf (I use a heavy knife for this). If the steamed artichokes are particularly tender, you may be able to dispense with the scraping and just cut off the top portions of the leaves.
  • Puree the artichoke “meat” and artichoke hearts with the onion, 1 clove minced garlic and chicken stock.
  • Add rice and the final tablespoon of lemon juice.
  • Simmer over low heat for about 1 hour.
  • Add cream, adjust salt and pepper, and serve.
  • Add a dollop of sour cream and garnish with chives or parsley.

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FIRE DAY FRIDAYS

Later this week we are losing our resident baker, Kristen to her Harried Homemaker life.  She has been a great asset to OUR Krazy kitchen and will be sorely missed.  We wish her well and hope she’ll visit often.  We are also blessed to be gaining Chris from Nibble Me This as our new resident grill master and another male voice.  Dave from My Year on The Grill and right here on Thursdays for I CAN COOK THAT! is our other resident grill master, but that silly tropical island has a rule about grilling and he’s being so good to abide by it.  He must be going through withdrawals by now though!  Be sure to join us for FIRE DAY FRIDAYS here at OUR Krazy kitchen.

SLOW COOKED MEAT BALLS

On the weekends when we are going to be home all day, I LOVE the smell of something scrumptious cooking and this recipe is one of my favorites. The great thing about this recipe though is that it’s great for working moms during the week too.

SLOW COOKED MEAT BALLS
1 1/2 pounds ground beef*
4 slices stale sourdough bread made into crumbs
1 JUMBO egg, beaten
1 medium Vidalia onion, finely chopped
1 can cream of golden mushroom soup
1 1/2 cups beef broth
1 can diced tomatoes with garlic and herbs
1/2 teaspoon sea salt
1/4 teaspoon thyme
1/2 teaspoon basil

  • With your hands mix together the ground beef, bread crumbs, egg, onion and half the seasonings.
  • Form into 1 1/2 inch meatballs.
  • Spray the bottom of the slow cooker lightly with PURE.
  • Gently lay the meatballs in the bottom of the slow cooker.
  • Mix together the soup, broth and tomatoes.
  • Pour over meatballs.
  • Cover and cook 7-9 hours on low.
*I like to make my own ground beef when brisket is on sale. It makes for a richer tasting beef flavor! Thank you Tyler Florence!

AND DON’T MISS YOUR CHANCE TO ENTER:


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Remember all these wish list posts I did about all the wonderful quality kitchen dreams and wishes I have? Well, all the items I’m dreaming about to complete my dream kitchen are available from these sites from CSN stores and so are yours!


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Kamenstein 16 Jar Acadia Wood Spice Rack

Want to enter? Head on over to 3 Sides of Crazy for YOUR chance!
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