Category: MISC

TASTE & CREATE – ASIAN-ESQUE BEEFY BROTH

Taste and Create was started as a food event by Nicole from For the Love of Food.  The whole purpose of Taste and Create was, and has been, and continues to be to create a community of bloggers who test each others’ recipes and share links. The participants of the event are paired together and try a new recipe from one another’s blog.
This month I was paired with Kat from STUDY FOOD.  Many of her recipes are done without proportions making it fun to try and recreate her pictures.  I’m still on a semi-liquid/soft diet so thought I’d try her Asian-esque Beefy Broth.

Sometimes less really is more.  This recipe makes for a super simple, but flavor bursting pick me up.  Unfortunately my carrots weren’t thin enough and sank to the bottom.

PINK LEMONADE CHEESECAKE

PINK LEMONADE CHEESECAKE
LEMON COOKIE CRUST
20 yellow Oreo cookies
4 tablespoons butter, melted

  • Using a food processor grind cookies until crumbs.
  • Add melted butter and process until well blended.
  • Press crumb mixture into the bottom of a greased 9-inch springform pan and set aside.

LEMONADE FILLING
24 ounces cream cheese
3/4 cup sugar
5 teaspoons cornstarch
4 eggs + 1 egg yolk
3/4 cup frozen pink lemonade concentrate, thawed
2 teaspoons vanilla extract
2 drops red food coloring

  • Preheat oven to 350°.
  • In a large mixing bowl combine the cream cheese, sugar and cornstarch beating until smooth.
  • Add eggs and egg yolk, one at a time, beating well after each addition.
  • Add the lemonade, vanilla and red food coloring.
  • Pour over crust.
  • Bake for 15 minutes.
  • Reduce heat to 200° and bake for 70 minutes or until center is set and is no longer shiny.
  • Remove from oven and run a knife along the inside edge of the pan.
  • Turn the oven off.
  • Return cake to oven for 1 more hour.
  • Chill, uncovered, overnight.

LEMONADE GLAZE
1/3 cup frozen pink lemonade concentrate, thawed
Juice of 1 LARGE lemon
1 tablespoon cornstarch
1 drop red food coloring
lemon slices for garnish

  • In a small saucepan, whisk together the lemonade, lemon juice, food coloring and cornstarch over a medium high heat until well blended.
  • Stir constantly until thickened and bubbly.
  • Turn off heat and stir for a few minutes more.
  • Pour over cheesecake.
  • Garnish with lemon.
  • Chill until ready to serve.

WEEKLY MENU

Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

 DATE BREAKFAST LUNCH DINNER
MONDAY 8/26 YOGURT SANDWICHES CROCKPOT LASAGNA
TUESDAY 8/27 TOAST C.O.R.N. C.O.R.N
WEDNESDAY 8/28 YOGURT SOUP BRUSCHETTA CHICKEN
THURSDAY 8/29 FRUIT CHEESE & FRUIT BATTER FRIED CHICKEN
FRIDAY 8/30 CEREAL SALAD STUFFED SHELLS
SATURDAY 8/31 LUAU BENEDICTS OUT BEER BRINED CHICKEN
SUNDAY 9/1 S.O.S. aka military favorite S#^T on a SHINGLE CADILLACS ~ PARMESAN ROAST BEEF AUSSIE CHICKEN

SHREDDED BBQ CHICKEN SANDWICHES with COLESLAW & BBQ CHICKEN COBB SALAD

BBQ Chicken COBB SaladCHICKEN RUB
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon sea salt
1/2 teaspoon white pepper
4 boneless, skinless chicken breasts

  • In a small bowl combine the paprika, salt, garlic and pepper.
  • Brush both sides of chicken lightly with oil.
  • Sprinkle with rub.
  • Grill chicken over direct heat 10-12 minutes, turning as necessary. Let chicken rests 5 minutes before shredding. Add barbeque sauce and mix well. Toast rolls. Pile chicken onto rolls and top with slaw.

SLAW
1/4 cup mayonnaise
1 tablespoon apple cider vinegar
1 teaspoon sugar
1/2 teaspoon sea salt
1/8 teaspoon white pepper
3 cups shredded coleslaw mix

  • In a large bowl whisk together the mayonnaise, vinegar, sugar salt and pepper.
  • Toss with cabbage mix.

1/2 cup BBQ sauce

HOMEMADE BBQ SAUCE
1 cup packed brown sugar
1/2 cup apple cider vinegar
1/4 cup molasses
1/4 cup honey
1/4 cup Worcestershire sauce
2 tablespoons dark rum
1 tablespoon liquid smoke
1 teaspoon white pepper
2 teaspoons garlic powder
2 1/2 cups Portland Ketchup

  • In a large saucepan combine all the ingredients except the ketchup.
  • Cook uncovered until sugar is dissolved and all ingredient are well blended.
  • Add ketchup and bring to a slow boil, stirring constantly.
  • Reduce heat and simmer uncovered, stirring often (about 30 minutes) until dark and thick.

The next day makes for a wonderful salad.  Just add veggies.

SHREDDED BBQ CHICKEN SANDWICHES with COLESLAW & BBQ CHICKEN COBB SALAD

SHREDDED BBQ CHICKEN SANDWICHES with COLESLAW & BBQ CHICKEN COBB SALAD

BBQ Chicken COBB SaladCHICKEN RUB

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon sea salt

1/2 teaspoon white pepper

4 boneless, skinless chicken breasts

In a small bowl combine the paprika, salt, garlic and pepper.

Brush both sides of chicken lightly with oil.

Sprinkle with rub.

Grill chicken over direct heat 10-12 minutes, turning as necessary. Let chicken rests 5 minutes before shredding. Add barbeque sauce and mix well. Toast rolls. Pile chicken onto rolls and top with slaw.

SLAW

1/4 cup mayonnaise

1 tablespoon apple cider vinegar

1 teaspoon sugar

1/2 teaspoon sea salt

1/8 teaspoon white pepper

3 cups shredded coleslaw mix

In a large bowl whisk together the mayonnaise, vinegar, sugar salt and pepper.

Toss with cabbage mix.

1/2 cup BBQ sauce

HOMEMADE BBQ SAUCE

1 cup packed brown sugar

1/2 cup apple cider vinegar

1/4 cup molasses

1/4 cup honey

1/4 cup Worcestershire sauce

2 tablespoons dark rum

1 tablespoon liquid smoke

1 teaspoon white pepper

2 teaspoons garlic powder

2 1/2 cups Portland Ketchup

  • In a large saucepan combine all the ingredients except the ketchup.
  • Cook uncovered until sugar is dissolved and all ingredient are well blended.
  • Add ketchup and bring to a slow boil, stirring constantly.
  • Reduce heat and simmer uncovered, stirring often (about 30 minutes) until dark and thick.

The next day makes for a wonderful salad.

HOBO FOIL STEWS with BUTTER BBQ SAUCE

HOBO FOIL STEWS with BUTTER BBQ SAUCE

2 thick ground beef patties, I used Stater Brother’s bacon cheddar patties

1 Yukon potato, chunked

1 carrot, sliced

1 Mexican onion sliced thin

salt and pepper to taste

1 tablespoon butter per patty

  • Layer 2 pieces of heavy duty foil on top of each other.
  • Place the hamburger patty in the center.
  • Top with 1 tablespoon butter.
  • Spread BBQ sauce around the butter.
  • Top with sliced onions.
  • Spread onions and carrots evenly around the meat.
  • Fold the foil pieces up around the meat tightly.
  • Turn it over seam side down and then seal the 2nd piece of foil.
  • Turn them back over so they are meat side down.
  • Bring grill to a medium heat, around 225°.
  • Place foil packs on grill with lid shut for 10 minutes.
  • Turn packets over for 10 more minutes.
  • Serve in foil or slide out onto a plate.

HOMEMADE BBQ SAUCE

1 cup packed brown sugar

1/2 cup apple cider vinegar

1/4 cup molasses

1/4 cup honey

1/4 cup Worcestershire sauce

2 tablespoons dark rum

1 tablespoon liquid smoke

1 teaspoon white pepper

2 teaspoons garlic powder

2 1/2 cups Portland Ketchup

  • In a large saucepan combine all the ingredients except the ketchup.
  • Cook uncovered until sugar is dissolved and all ingredient are well blended.
  • Add ketchup and bring to a slow boil, stirring constantly.
  • Reduce heat and simmer uncovered, stirring often (about 30 minutes) until dark and thick.

HOBO FOIL STEWS with BUTTER BBQ SAUCE

HOBO FOIL STEWS with BUTTER BBQ SAUCE
2 thick ground beef patties, I used Stater Brother’s bacon cheddar patties
1 Yukon potato, chunked
1 carrot, sliced
1 Mexican onion sliced thin
salt and pepper to taste
1 tablespoon butter per patty

  • Layer 2 pieces of heavy duty foil on top of each other.
  • Place the hamburger patty in the center.
  • Top with 1 tablespoon butter.
  • Spread BBQ sauce around the butter.
  • Top with sliced onions.  
  • Spread onions and carrots evenly around the meat.
  • Fold the foil pieces up around the meat tightly.
  • Turn it over seam side down and then seal the 2nd piece of foil.
  • Turn them back over so they are meat side down.
  • Bring grill to a medium heat, around 225°.
  • Place foil packs on grill with lid shut for 10 minutes.
  • Turn packets over for 10 more minutes.
  • Serve in foil or slide out onto a plate.

HOMEMADE BBQ SAUCE
1 cup packed brown sugar
1/2 cup apple cider vinegar
1/4 cup molasses
1/4 cup honey
1/4 cup Worcestershire sauce
2 tablespoons dark rum
1 tablespoon liquid smoke
1 teaspoon white pepper
2 teaspoons garlic powder
2 1/2 cups Portland Ketchup

  • In a large saucepan combine all the ingredients except the ketchup. 
  • Cook uncovered until sugar is dissolved and all ingredient are well blended. 
  • Add ketchup and bring to a slow boil, stirring constantly. 
  • Reduce heat and simmer uncovered, stirring often (about 30 minutes) until dark and thick.

PINK, NO, REALLY I MADE A PINK QUILT!

Just as I’m starting to get back into a good routine and maybe even getting a little caught up the time has come for my last surgery.  YEP, you heard me right “LAST”, well as far as I’m concerned.  It’s been a very long 2 1/2 years with all sorts of medical issues, but at last I pray the time has come that this WILL BE the LAST surgery in my life.  I should be only down completely a couple days, but then I’ll be back – on the computer at least.


In the meantime this is for my friend Dawna over at Stitches from the Tub.  Proof that I have finally made a pink quilt.  I see you all in a few days.

A LITTLE THIS & A LITTLE THAT

Just as I’m starting to get back into a good routine and maybe even getting a little caught up the time has come for my last surgery.  YEP, you heard me right “LAST”, well as far as I’m concerned.  It’s been a very long 2 1/2 years with all sorts of medical issues, but at last I pray the time has come that this WILL BE the LAST surgery in my life.  I should be only down completely a couple days, but then I’ll be back – on the computer at least.

In the meantime this is for my friend Dawna over at Stitches from the Tub.  Proof that I have finally made a pink quilt.  I see you all in a few days.

WEEKLY MENU

Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

 DATE BREAKFAST LUNCH DINNER
MONDAY 8/19 YOGURT SANDWICHES SHREDDED CHICKEN ROLLS
TUESDAY 8/20 TOAST LEFTOVERS C.O.R.N
WEDNESDAY 8/21 YOGURT SOUP SPARKLER CHICKEN
THURSDAY 8/22 FRUIT CHEESE & FRUIT CHICKEN TOMATO SPINACH SALAD w/ LEMON BASIL VINAIGRETTE
FRIDAY 8/23 OATMEAL OUT FRENCH ONION CHICKEN
SATURDAY 8/24 GERMAN PANCAKE SLOPPY JOES BRAISED BEEF BRISKET COWBOY DIPS
SUNDAY 8/25 ROASTED RED PEPPER STRATAS CRAB PUFFS PEANUT PORK & NOODLES SALAD

LEMON GARLIC SHRIMP SCAMPI

LEMON GARLIC SHRIMP SCAMP
1 tablespoon safflower oil
16 large shrimp, peeled and deveined
4 cloves garlic, minced
1/4 teaspoon red pepper flakes
1 cup white wine
4 tablespoons butter
Juice of 1 lemon
salt and pepper to taste
pasta, prepared al dente

  • Heat oil over medium high heat.
  • Add shrimp and brown on both sides.
  • Add garlic and pepper flakes, cooking until fragrant.
  • Remove shrimp to drain on paper towels.
  • Add butter and melt.
  • Add wine and bring to a simmer, cooking 5 minutes or until thickened.
  • Add shrimp, lemon juice and seasoning, tossing to coat shrimp.
  • Toss with prepared pasta.
  • Serve immediately.