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.
I love hot wings…ever since I got the notion of doing my own I have been experimenting with all types….This one has multiple levels of heat that you can add depending on hot you want hot….
25 Chicken Wings (Either pre-fried at places like WingStop or deep fried at home)
1 – Bottle Frank’s Red Hot Sauce (this is the base)
1/2 Stick of Butter (Use real butter, it stiffens up the sauce)
1/4 Tbsp Garlic Powder
1/4 Tbsp Salt
1/4 Tbsp Course Black Pepper
1/4 Tbsp Fine White Pepper
1 Tbsp Fresh Lemon Juice
Add all ingredients together in a large pot, bring to a slow boil and stir.
The various levels of heat depend on the amount and type of chili peppers you use.
Mild – Leave as is.
Hot – Added to ingredients:
1 Tbsp Tabasco Sauce
1/4 Tbsp Crushed Red Chile Peppers
Hotter – Added to above ingredients:
1/4 Tbsp Ground Serrano Peppers
1/4 Tbsp Garlic Powder
1/4 Tbsp De Arbol Powder
1/4 Tbsp Cayenne Powder
Even Hotter – Added to above ingredients:
1/4 Tbsp Ground Piquin Chili
1/4 Tbsp Ground Birds Eye
1/4 Tbsp Ground Tepin
1/2 Stick Butter
Hotter Still – Added to above ingredients:
1/4 Tbsp Fresh Ground Orange Habanero
Hottest: ( I have yet to get to eat more than one or two from this recipe)
1/4 Tbsp Fresh Ground Red Savina Habanero
Once you have all the heat you want added…Place hot, fresh wings in the pot with the sauce and let come to a boil. If find that you do not have enough liquid add more Franks Red Hot.
You can after you have boiled them put them on a cookie sheet and bake them for 20 minutes at 350 degrees (you may want to clear the house for this)
I boil the wings in the sauce because it allows the juices and the heat to get into the very flesh of the wing rather than just a coating on the outside.
Serve with Ranch or Blue Cheese, and Celery Stalks.
If you find the heat really hot be sure to drink milk not water.
Good luck….
2-4 chicken breasts
Pesto Sauce
Mozzarella Cheese
Bread Crumbs
Butter
Salt & Pepper
Preheat oven to 375 degrees.
Melt butter, take chicken breasts roll in butter, then bread crumbs and place in greased baking pan. Once chicken is done, make a slice down the middle but not all the way through on any sides. Spoon in pesto sauce then top with mozzarella cheese and put back in oven for five minutes or until cheese is melted.
In picture, chicken served with black eyed peas, fresh steamed broccoli, and ciabatta roll.
1 cup uncooked pasta
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh dill
1/4 cup pitted green olives
1 cup diced feta cheese
1 ripe tomato, chopped
1/4 cup olive oil
1/8 cup lemon juice
1 pinch of garlic salt
1 pinch of italian herbs seasonings
Salt and pepper to taste
Bring a pot of lightly salted water to a boil. Cook pasta until al dente; drain, and rinse with cold water. In a bowl mix in olives, feta cheese, seasonings and tomatos. In another bowl whisk together oil and lemon juice and pour over pasta, add the salt and pepper to taste. Chill before serving.
This is all done to taste and the amount depends on how many shrimp you plan on serving.
Ketchup
Horseradish
Lemon Juice
Salt & Pepper
Worshchester Sauce
Mix ingredients together in bowl, adjust to taste.
That’s it! I like it spicy … careful on the horseradish.
Preheat oven to 350 degrees.
My sister was in love with this dish growing up, I didn’t like it for several reasons but then again, I am the pickiest eater. Everyone else seems to love it too, so it must just be me being a brat. At least I admit it. ; )
3-4 chicken breast cooked and cut up
1-bag or fresh broccoli
Cook the broccoli about 1/2 way and then set aside
1 can of cream of broccoli or cream of chicken soup
In a large bowl mix chicken soup, 3/4 cup mayo, salt and pepper, and some lemon juice mix. Put in a dish and cover top with cheese.
Cook for 20 minutes and then add some bread crumbs and cook for ten more minutes.
This has turned non-BBQ sauce eaters into BBQ sauce eaters.
Most of this is done to taste, I like things spicy, like spicy, spicy. So the ingredients that have measurements next to it, use that. For ones that don’t, those are ingredients for you to play with.
1 c. ketchup
1 tbsp. molasses
1 tbsp. grated onion
1 tbsp. steak sauce (not a deal breaker if you don’t have any)
1 tsp. worcestershire sauce
1 tsp. vinegar
2-3 garlic cloves, minced
Spoonful of Spicy OR Honey Mustard (I started out using honey mustard but after I realize its cost in comparison I switched to spicy, equally as good.)
Tobasco sauce
Spoonful of honey
Salt & Pepper
Fresh peppers, diced – I use a mixture of habenaro, jalenpeno and whatever else I can find that’s hot!
Mix all ingredients and simmer on low. Stir occasionally.
GO STEELERS! This year in the Superbowl is my favorite team, the Pittsburgh Steelers, and my hometeam, Arizona Cardinals. So for such a good showdown, here is a recipe that is a sure winner. Enjoy!
1 c. shredded mozzerella cheese
1 package of cream cheese (Please for the love of cream cheese lovers, only use Philly’s Cream Cheese)
1/4 c. grated parmesan cheese
2 cloves garlic, minced
Salt & Pepper
1 can (14 oz) artichoke hearts, chopped
10 oz fresh spinach leaves, stems removed
Combine all ingredients in a slow cooker. Cover and cook on high for one to two hours or until hot and bubbly. Stir well and often.
This recipe is for bread machines. Place ingredients in loaf pan starting with wet then dry. Put in yeast last, make a little hole in the flour to hold the yeast. This helps keep it away from water.
1 c. warm water
1 1/2 tbsp. lard
2 tsp. dry yeast
3/4 c. raisins
3 c. bread flour
1 tsp. salt
1 tsp. ground cinnamon
Brown cut chicken (breasts work well) and cut into small pieces. Place in pot.
Add 4-6 cups of water.
Add chopped onion, garlic, and celery.
Add chicken bouillon to taste (4-5 tsp) or replace 1 cup water with chicken broth.
Add carrots and other veggies. Just before serving add macaroni.
Sprinkle with grated cheese.
I love it, I absolutely love it. My mom always bought me random kitchen items since I was a junior in high school. It started out with an espresso machine then it was a Belgium Waffle Maker and then it was the Braun Hand Blender. All of which I have and still use today … over ten years later. It’s key when you want to cook for enjoyment that you surround yourself in good tools. Over the course of the years there have been two that stand out in my mind as superior kitchen items I would not live without. My KitchenAid Mixer and my Breadman Bread Maker. But this post will focus on the love of the bread machine. : )
Generic, store, square bread, which should only be good to transform you back to old school for grilled cheese day or bologna with Miracle Whip, costs anywhere from $1.50-$2.00 depending on sale prices. Regular, good bread is about $3.00 and my favorite bread is $3.50-$3.99. That’s ridiculous.
To make a loaf of bread it costs less than a buck. You can make so many different kinds of bread too … and I shouldn’t limit myself to only saying bread. Bagels, rolls, pizza doughs, pretzels. Anything carb can be done in there, even cakes!
My one son is allergic to dairy, not lactose intolerant, allergic to dairy. I had this same issue growing up, fortunately for me there is many more soy options. Not so fortunate for my pocket book. (I solved this by buying soy milk powder at the organic store.) Anyways, most breads contain milk and with the bread machine there are so many different recipes that don’t require milk.
Both of my kids love the cinnamon raisin bread and guess what … There’s NO sugar in it! It’s great.
Anyways, spend the $90 for the best kitchen help one could ask for. Do it!
Preheat oven to 400
3 or 4 chicken breasts pounded and flattened. I usually put the breasts between two pieces of plastic wrap and pound the crap out of them with the flat side of a mallet until they’re nearly see-through. Once flattened to 2-3x original size, season well with season-all (like Lawrys). Set aside.
Brown together:
5-6 ozs spicy Italian sausage,
½ cup diced onion
A clove or two of minced garlic
Crushed red pepper (the amount depends on your heat preference. I probably use 2 teaspoons)
Add to sausage mixture:
1 cup dry stuffing mix (any flavor will work, but chicken flavor does probably make the most sense)
½ c hot water
Let this sit a minute or two to allow the stuffing to absorb the water.
Then add:
2 cups of frozen chopped spinach, thawed, with excess water squeezed out
¼ cup sour cream
½ cup shredded mozzarella cheese
Divide the mixture between the chicken breasts. Roll the chicken tightly around the stuffing, overlapping the ends. You can use toothpicks to weave through the ends to hold the seam together. Place the chicken rolls in a non-stick cake pan. If the toothpicks give you trouble, forget the toothpicks and just put the chicken rolls seam-side down in the pan. Cover with foil and bake for 30 minutes. Uncover, sprinkle with mozzarella cheese and bake uncovered for another 10 minutes, or until the internal temperature reaches 150-ish degrees.
Happy Birthday Allison! In lieu of a birthday, I decided to post the recipe to my favorite drink. Bottoms up!
Sugar coat the rim of the glass then take raspberries and put a few in the bottom of the glass.
In the martini shaker add:
1/2 shot of Cointreau
Vodka – Works well with a berry vodka like Stoli Raspberry and Belvedere always suffices when no fruity vodka. : )
Splash of cranberry juice
Triple Sec
Shake up and pour in then add Champagne on top — that’s the best part!
