Eh, not really but it’d be fun to say five times fast when intoxicated. Misto’s might be one of the funnest kitchen tools to use. You can entertain your kids pumping it up getting ready to spray.
The Misto I have is yet another item my Mom (Liz) got me and I didn’t really like it at first. I was making it too complex and then just got frustrated that it wouldn’t spray out correctly, I later learned I wasn’t pumping it enough.
So I’ve always had it filled up with light olive oil and have for those “just in case” moments. I went to Sam’s Club one day and they have some great deals on kitchen stuff. Sam’s is the best place to buy spices at … and olive oil. I get the rather large gallon+ olive oil from there and pay $25. I bought two over a year ago and haven’t tapped into the second one yet.
I had run out of non-stick spray one night and remembered I had this ridiculous amount of olive oil and that I could just use my Misto. I filled it up and I pumped it really well this time. I could feel the difference in pressure when I was close to being done, something I had not noticed before. I sprayed the pan and it came out beautifully, just like a store bought bottle. I loved it! I haven’t used store bought spray since that day and now only use my Misto.
Store bought is rather expensive too, you figure about $3-4/bottle, generic maybe a dollar cheaper. For $25 for the amount of oil you get you figure it’s about $2-3 to fill up your Misto and it lasts longer I think.
Misto’s range from $8-17 dollars depending if the shell is aluminum or stainless steel. Think about how much better it is for the environment too … less disposal of those nasty cans!
Enjoy Misto Month and Happy Spraying! : )
I use to buy it out of a can until one day I ran out and didn’t want to go to the store. I saw how easy it was to make and hit myself on the head for not making it sooner.
2 c. chicken broth
4 tbsp. chili powder
1 tsp. ground cumin
2 heaping tsp. garlic powder
Salt & Pepper
Dash of cayenne pepper
Pinch of cinnamon
1/3 tsp. sugar
5 tbsp. cold water
5 tbsp. white flour
Spoonful of sour cream
In a sauce pan add the chicken broth, chili powder, garlic powder, cumin, salt, cinnamon and sugar, mix well. Using a whisk works well. Bring to a boil, reduce heat to low and let cook for three minutes. Whisk frequently to ensure all the spices dissolve.
While the sauce is cooking, add five tablespoons of cold water in a small bowl. With another whisk mix one tablespoon of flour at a time. Whisk vigorously to avoid lumps. If you have lumps here, you will definitely have lumps in your sauce.
After 3 minutes of cooking sauce, turn the heat up to high. Very slowly, pour the flour mixture into the boiling sauce. Here you must whisk the sauce vigorously while adding the flour to avoid lumps.
After all the flour is added, continue to whisk for one minute. You can turn the heat down to medium during this time, just make sure the sauce is boiling.
Add in spoonful of sour cream and whisk together. Then you are done!
The sauce may develop a “skin” (like pudding) … all you have to do is take that off the top and throw it away.
This is a great alternative to cheese slices if you are entertaining friends …and great for watching the game with the family.
1 package cream cheese
1 c. cheddar cheese
Lemon
Diced onion
Worcestershire sauce
Garlic powder
Salt & Pepper
Soften cream cheese to room temperature. In mixer, add cream cheese, onion, lemon juice and sauce. Mix well, add salt and pepper, garlic and cheese. Mix together well.
When done put into ball on wax paper and roll up. Let chill for 30 minutes.
Serve with crackers.
Some nights we will make a mixture of dry and wet ribs. This recipe is great and be careful, add too much spice on this one and you have a hot mouth!
2 tbsp. sea salt
3 tbsp. whole black peppercorns
2 tbsp. sugar
1 1/2 tbsp. whole mustard seed
1 1/2 tbsp. paprika
2 tsp. dried oregano
1 1/2 tsp. whole cumin seeds
1 1/2 tsp. celery seed
2 tsp. dried red pepper
1 tsp. dried thyme
1 tsp. garlic powder
I use this sauce for lasagna, shells, spaghetti, manicotti, and heck, I’ll even use it for pizza sauce if needed. It’s wonderful.
1 lb. ground beef
1 lb. hot Italian sausage
1 onion, chopped
1/4 c. chopped green bell pepper
1/4 c. chopped red bell pepper
1/4 c. chopped yellow bell pepper
Mixture of fresh hot peppers
3-5 cloves of garlic
2 large can (29 oz) whole tomatoes, chopped
48 oz. tomato sauce (usually one large can and one medium sized can)
2 cans (12 oz total) tomato paste
3 tsp. basil
3 tsp. oregano
1 tsp. thyme
1 tsp. crushed red pepper
1 1/2 tsp. parsley
1/2 tsp. pepper
1 tsp. salt
1/2 tsp. garlic powder
3 tsp. sugar (I use raw sugar)
1 tsp. vinegar
1 c. water
Tabasco Sauce
Cook ground beef, sausage, onion, bell peppers, and garlic in large pot (crock pot works well too). Cook until peppers and onions are tender and then add all remaining ingredients. Bring to bubbly plop noise level and then turn on low to simmer for two to three hours.
This is a veggie sauce I made for a friend. After tasting it, I realized that I do prefer mine with meat and the flavors the meat provides. Good nonetheless and definitely usable for Chicken Parmesan!
Preheat oven to 375 degrees.
1 loaf of dough, cut into 32 pieces
1/3 c. unsalted melted butter
2 tbsp. parsley
2 tbsp. finely chopped onion
1 tsp. minced fresh garlic
1/4 tsp. salt
In large bowl place dough pieces.
In small bowl combine all ingredients and pour over bread dough. Toss and coat well, take pieces and place into a 1 1/2 qt. casserole dish. Cover and let rise until double in size (about 1-1.5 hours)
Bake at 375 for 30-35 minutes.
Otherwise known as the best Rice Krispy treat EVER!
1 c. Karo syrup
1 c. sugar
1 c. peanut butter
6 c. crisped rice (I use generic cereal for this)
1 c. chocolate chips
1 c. butterscotch morsels
Mix together syrup and sugar in large pot. Bring to boil and then remove from heat. Add peanut butter and stir. Add crisped rice, mix well.
Poon in 9×13″ greased pan.
For the topping, melt the chips and morsels together. Add over the treats and spread out evenly. Refrigerate to harden.
This goes great over breaded chicken or fish.
1-2 Roma tomatoes diced
4 oz. fresh spinach
2 garlic cloves, slivered
1 tsp. rosemary
2 tsp. oregano
2 tsp. basil
Salt & Pepper
1/4 c. white wine
2 tbsp. butter
Spoonful of marinara sauce
1 tbsp. olive oil
In saute pan, heat oil and put in garlic until it browns. Add wine and cook off the alcohol. Add tomatoes, spinach and herbs. Add salt & pepper and simmer for one minute. Add marinara sauce and butter, simmer.
While I’m actually the one typing it, I’m giving my mom (Liz) the credit she deserves on this recipe. I LOVED her potato salad growing up, loved it. Only fair since the recipe I have is hers word for word that I give her the credit on this classic salad.
1 c. mayo
2 tbsp. vinegar
1 1/2 tsp. salt
1 tsp. pepper
4 c. potatoes (5-6 medium), cooked and cubed
1 c. celery, sliced
1/2 onion, diced
3 hard boiled eggs
1/2 c. grated carrots
Combine first five ingredients. Stir in remaining ingredients, cover and chill.
Fill shaker up half way up with either Tomato Juice or Clamato Juice
3 shots of vodka (Certain flavored vodkas work well – Absolut Peppar, Stoli Mandarin, and Bacon Infused Vodka)
Horseradish
Salt & Pepper
Tobasco Sauce
Worshchester Sauce
Lemons & Limes
Mix together and add fresh lemon and lime juice. Take glass and fill up 3/4 with ice and pour shaker into glass. Top with olives.
3 – 8 oz cream cheese
1 – small can El Paso Green Sauce
1/4 – small can El Paso Yellow Sauce
1 – pkg green onion dip mix
1 – Tbsp or 1/2 if you want milder Tabasco Sauce
In a mixer put:
Cream Cheese cut up, onion dip, green sauce, mix then 1/4 can yellow sauce and Tabasco. Continue mixing until all combined about 3 – 5 minutes on low to medium speed.
Submitted by Shelby on behalf of Dianna Moffitt
1/4 cup warm water
1 1/2 tsp. yeast
1 Cup cottage cheese (warm)
2 Tbs. sugar
1 tsp. salt
1/4 tsp. baking soda
2 tsp. dill weed
3 tsp. onion flakes or Mrs. Dash or something similar ( I use more)
2 eggs
2 1/3 cups flour
Mix water and yeast together and set aside. Combine the cottage cheese, sugar, baking soda, dill seed, onion flakes and eggs in a mixing bowl and beat. Add one cup of flour and mix well.
Add the yeast mixture and beat. Add the rest of the flour and mix.
Let it rise until double in size. Stir it down. Grease a 1 1/2 quart casserole bowl and put the bread in it. Let it rise and when double in size, bake it at 325 F oven for about 40- 50 minutes.
For a variety, you can use a flavored cottage cheese.
I remember when and why I got my first steamer. It’s a very nice one from Williams Sonoma that I purchased in Las Vegas one night when I wanted to make crab legs. I’m pretty sure I was pregnant at the time too, not that’s it relevant. Anyways, I went home and unpackaged the steamer got it all ready, put in my 2 inches of water and got it boiling. Put the crab legs on and this horrible, overwhelming smell of perm solution came about. It was disgusting, the crab legs I had bought earlier that day were in fact bad. However, that being my first time steaming crab it kinda deterred me from doing it for quite awhile afterwards.
We had moved from Vegas and then a few more times and each time we had to bring this large steamer with us. It was nice, we just never used it. One day I decided to try it for corn on the cob I believe it was, some veggie at least. Worked great, so then I started using it more because I like the idea of steam over microwaves. It’s easier than a microwave to be honest.
You fill up the large pot only with about 1-2 inches of water. Turn the stove on to high and let that bad boy boil. There are two strainers/holders in the pot, one large and one small. (Small one pictured below)
So let’s try broccoli, first you cut up the desired amount, put the pan on the stove and once boiled put the broccoli in the small holder and let steam for six minutes. That’s it, just six minutes. Then take it out (no draining needed) add some salt, pepper, garlic and butter and you have some happy eaters. It keeps the color of the broccoli so nicely too.
The steamer is very versatile. You can cook crab legs and all sorts of seafood in there. Crab legs go in the large holder and you steam them for six minutes as well. These are frozen crab legs done in SIX MINUTES. It’s great.
So go ahead and get yourself a steamer, you’ll appreciate your purchase, I promise.
Today I am going to share with you what our family is having for Valentine’s Dinner. I decided to do a simple surf n’ turf. I bought two steaks and two lobster tails, if you buy an eight ounce steak and split in two, that’s a perfect portion of meat – four ounces.
On the menu tonight:
Shrimp cocktail with spicy cocktail sauce
NY Strip Steak with bearnaise sauce
Fresh asparagus
Mashed Potatoes
French bread
Shrimp Cocktail w/ Cocktail Sauce
So this post is a little edited as I add the pictures from dinner. We had a late lunch and so we changed to have no lobster, just too much food. I also planned on grilling but it was too cold, so we pan fried the steak and sauted the asparagus. We thought a nice sauce would be good, so we tried making bearnaise sauce for the first time. It was really good.
Steaks in Marinade
Steak w/ Bernaise Sauce
Even the Boys Love It.
No Blue Balls on Valentine’s Day … only red. : )
Red Velvet Cake
Cream Cheese Frosting
Chocolate Wafers
Once cake is cooked and cooled completely, crumble into large bowl, mix in cream cheese frosting thoroughly. May be easier (and more fun) to do with hands but definitely messier!
Roll mixture into quarter size balls and lay on cookie sheet, should make 40-50. Chill for several hours – and be patient and make sure it’s really cooled down or it will get gooey.
Melt chocolate wafers in the microwave or stovetop method. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)
Enjoy!
Welcome to Day Two of our Valentine’s Day special! Today we work on our second step of the end goal of Red Velvet Balls and that’s to make the yummy frosting we’ll blend into the cake. This recipe for cream cheese frosting can also be enjoyed with many other desserts. Fold 1/3 c. walnuts into it and add to a moist carrot cake!
1 8 oz pkg cream cheese
1 stick butter
1 box of powdered sugar (4 cups)
1 tsp. vanilla flavoring
Mix cream cheese and butter together in a bowl. Add powdered sugar and vanilla. Mix until you get the consistency you like.
Add a little milk to the frosting while mixing if you like it to be creamy.
Happy Hump Day! With Valentine’s Day being Saturday I decided to a three day recipe. Our ultimate goal is making Red Velvet Balls and we can do this in three steps. The great thing is each step can be used as its own recipe and enjoyed with other sweets.
Red Velvet Cake:
2 1/2 c. all purpose flour
1 1/2 c. sugar
1 1/2 c. oil
1 c buttermilk
2 eggs
1 tsp. vanilla
2 tsp. cocoa
1 tsp. salt
1 tsp. soda
1 tsp. vinegar
1 oz. bottle red food coloring
Mix all ingredients together and bake at 350F for about 30 to 35 minutes.
Red Velvet Cake
1 1/4 c. warm water
1/4 tsp. salt
2 tbsp. sugar
2 c. all-purpose flour
1 c. whole wheat flour
2 tsp. active dry yeast
2 tsp. oregano
1 tsp. dried red pepper
2 tsp. garlic powder
1/2 tsp. basil
Add ingredients starting with wet going to dry. In the flour, make a hole for the yeast to rest in. You DO NOT want the yeast and water to touch.
Ingredients Loaded In
Finished Dough
Stored Dough
Base:
1 package of cream cheese
2 spoonfuls of sour cream
Little bit of milk
Mix all ingredients well until smooth.
Then add in order:
Refried beans
Fresh guacamole
Taco meat (optional)
Cheese
Salsa
Lettuce
Tomato
Jalapenos
Green onion
1 package bow tie pasta
1/3 cup chopped green onion
1/3 cup light soy sauce
1/3 cup rice vinegar
1 teaspoon sesame oil
1/3 cup vegetable oil
2 tablespoons white sugar
1/2 teaspoon ground ginger
3 cups shredded chicken
Salt and pepper to taste.
Heat a skillet and cook stirring frequently until lightly toasted.
Bring a pot of lightly salted water to a boil. Add pasta, and cook until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.
Combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, ginger, and salt n pepper.
Pour dressing over pasta and chicken and green onions.
