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dallas restaurant review: stock and barrel

you’ve got to check out the bishop arts district of dallas. i can’t wait to go back and explore more. there have been so many changes since we moved away and back.

i was there recently and just popped in to stock and barrel to have dinner with friends last weekend and catch a concert at the historic kessler theatre down the street.

i loved my first impression of stock and barrel. it was busy but not obnoxiously packed, had a great crisp and nice/casual aesthetic and it had this delicious and faint smell like barbecue bacon inside. we were seated right away at the time of our reservation and our waiter was attentive but not too much so and had spot-on recommendations.

as you can probably tell from my instagram posts – we eat out a lot. i find myself ordering similar items no matter where we go. i’m pretty predictable. salmon or scallops and sometimes a steak. big whip. but here i tried something new. the wagyu meatloaf with smoked bacon and melted onion hash. it was outstanding! wait- rewind – we started with the crushed avocado toasts with spanish chorizo and balsamic gastrique and the goat cheese dumplings….oh my. i think i could have just had that and been done. everyone was very happy with their dinner and when we looked at our watches and realized our show was about to start, the waiter was awesome at getting us out quickly.

photo creds: top left and bottom: A. Fulford and top right and bottom: Kye R. Lee, staff photographer at dallas morning news.

i would highly recommend stock and barrel in the fun bishop arts district in dallas.

if you’re not running to a show, stay in the neighborhood and go here for a drink afterwards or here for some specialty chocolate

then we got to see some great live music. for starters it was matt stansberry & the romance. i loved this band from OKC!

the headliner was the relatives of dallas and they were awesome! we had so much fun. they had us rolling around on the floor and jumping up and down. we couldn’t help but laugh. check them out here:

Tags: bishop arts district, Dallas, dallas restaurant reviews, kessler theater, matt stansberry and the romance, oak cliff, relatives of dallas, restaurant reviews dallas, stockandbarrel

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Categories EATS + DRINKS

what i made this weekend. beans, popsicles + shrimp scampi.

15 Jun

i was feeling very domestic this weekend. there is something i love about making and building – and just doing – things. i guess it stems from staring at a computer screen all week. i was very pleased with myself this past weekend with everything i got done.

first I bought and planted this lilac bush by the pool. i love it. i hope it doesn’t die.

then i made the pioneer woman’s black bean recipe. just a sidenote on that… probably didn’t need to make the whole recipe. she cooks for a family of 6 and i cook for 2. these took 2.5 hours to make and I have, like MILLIONS, of beans. if you’re reading this and live in dallas and want some good beans, call me.

for dinner, Sunday night, we had grilled shrimp scampi, a bobby flay recipe.

lastly, i made one of my favorite blogger’s recipes for blueberry popsicles. they were SO GOOD. Blueberries, milk, basil, honey – YUM.

i hate to say that i remembered to take a picture of mine too late – already ate half of it so check out her blog. i guess i have some work to do before i’m a professional blogger!

Tags: black bean recipe, blueberry popsicles, designlovefest, grilled shrimp, pioneer woman, shrimp scampi

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Categories EATS + DRINKS

restaurant review: north dallas: mexican

19 Apr

i’m starting a new series called… ROF’s restaurant reviews. we’ll explore some places all over the country and give you the scoop.

up first is…. la comida.

Overall – B+

————————————————————-

la comida

5100 belt line road

addison, texas (north dallas)

next to kenny’s italian kitchen and neighborhood services

yelp review here

————————————————————-

in dallas, mexican food is a dime a dozen. everyone has their preference of place with the best margaritas, best chips and best food. there is mias, mi cocina and one of our favorites, meso maya.

but for lunch yesterday, we decided to check out a place neither one of us had been to yet. this isn’t always easy to get ROF to do because he is a creature of habit. but he was game. he threw out mexican and i got on yelp and luckily we stumbled on to this place.

whether you live in dallas or are visiting, patio grazing is where it’s at. it’s just the thing to do on a saturday or sunday afternoon. hang out with friends or family on a patio, munch on chips and salsa and sip margaritas. this would be a perfect place to go.

here is our mini review:

pluses:

great vibe inside and out
hip music, kinda like mexican resort beat
great colors and decorating
excellent chips + salsa
service was perfect – no complaints

minor minus’:

my black bean soup was tepid. would have been great hot
i wasn’t a fan of my “skinny” margarita but robert liked his. i don’t like little ice cubes in drinks (except at sonic)

all in all – check it out!

Tags: Dallas, dallas mexican restaurants, dallas restaurants, good mexican food dallas, la comida

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Categories EATS + DRINKS, TRAVEL

4 hard-boiled egg recipes. you may have some left over tomorrow.

4 Apr

after Easter, you will undoubtedly have a couple dozen hard boiled eggs left over. and you’re feeling guilty about throwing away eggs that the chickens worked so hard to give you.

i’m just kidding, i have no idea if it was hard or not…

so here are four recipes that are somewhat unique that you can do with leftover eggs.

but read this today so you can work these ideas into your Easter lunch or dinner ideas!

roasted asparagus with garlic-lemon sauce

from: eating well, March/April 2009

Roasted asparagus is delicious drizzled with a sauce inspired by Caesar salad dressing.

Low-fat mayonnaise makes the sauce creamy without a lot of extra calories or fat.

4 servings | Active Time: 15 minutes | Total Time: 25 minutes

ingredients

2 bunches asparagus, (about 2 pounds), trimmed
2 teaspoons extra-virgin olive oil, divided
1/8 teaspoon salt
2 tablespoons low-fat mayonnaise
2 tablespoons shredded Parmesan cheese
2 tablespoons water
2 anchovy fillets, minced
1 small clove garlic, minced
1 tablespoon lemon juice
2 chopped hard-boiled eggs

directions

Preheat oven to 425°F.
Toss asparagus with oil and salt in a large bowl. Spread on a baking sheet and roast, stirring once halfway through, until tender, 15 to 20 minutes.
Combine mayonnaise, Parmesan, water, anchovies, garlic and lemon juice in a small bowl. To serve, drizzle the asparagus with the sauce and top with hard-boiled egg (if using).

curried egg salad

from: real simple

i know that egg salad isn’t a real unique way to use hard-boiled eggs. there i said it because i know you were thinking it! but curry isn’t something most people use everyday. so there.

ingredients

8 large eggs

1/3 cup mayonnaise

1 teaspoon curry powder

1 tablespoon chopped fresh chives

kosher salt and black pepper

4 slices pumpernickel bread

4 large leaves Bibb lettuce

potato chips, for serving

directions

Place the eggs in a saucepan and add enough water to cover. Bring to a boil, cover, remove from heat, and let sit for 12 minutes. Rinse the eggs under cold water, peel, and coarsely chop.
In a medium bowl, combine the mayonnaise and curry powder. Fold in the eggs and chives; season with ½ teaspoon salt and ¼ teaspoon pepper. Dividing evenly, top each slice of bread with lettuce, then the egg salad. Serve with the chip

egg, nut + mushroom pate’

from: food.com and patty trowbridge filippone

ingredients

1 medium sweet onion, peeled and sliced thin
1 large clove garlic, peeled and minced
1/4 pound mushrooms, wiped clean and sliced thin
1/2 cup butter or margarine
6 hard-cooked eggs, peeled and quartered
1 cup walnuts
1/2 cup unblanched almonds
1 Tablespoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper

directions

In a heavy skillet over medium heat, saute onion, garlic, and mushrooms until soft, but not browned, stirring often. Remove from heat and let cool.

In the bowl of a food processor fitted with the metal blade, place hard-cooked eggs, walnuts, and almonds.

Pulse about 5 times until minced. Add cooled onion mushroom mixture, Worcestershire sauce, salt, and pepper.

Process about 5 seconds to combine. Pour into serving bowl, cover with plastic wrap touching the top of the pate, and refrigerate a least two hours to let flavors meld.

Before serving, let pate sit for 30 minutes at room temperature. Serve with your choice of crackers, melba toast, or toasted bread rounds.

egg, garlic + cheese baguette

from: foodnetwork.com

to me, there really can’t be a better combo. well, maybe.

ingredients

1 baguette
4 ounces soft garlic and herb cheese (recommended: Boursin)
4 hard-boiled eggs, thinly sliced, recipe follows
4 tomatoes, thinly sliced
1 to 2 teaspoons balsamic vinegar, for drizzling
1 green onion, green part only, finely chopped

directions

Preheat the broiler on high. Make 4 sandwiches, but cutting the baguette in half lengthwise, and into 4 crosswise. Spread cheese on both sides of the bread. On 1 side of each sandwich arrange the egg slices. On the other side, spread out the tomato slices. Put on a baking sheet and broil until the edges begin to turn golden, about 1 to 2 minutes. Drizzle each sandwich with a few drops of balsamic vinegar and sprinkle with green onions. Arrange on serving plates and serve.

Perfect hard-boiled eggs:

Lay the eggs in a single layer in a large saucepan. Cover with cold water by at least 1-inch. Bring to a boil. Cover with a lid, turn off the heat, and allow the eggs to sit for 15 minutes. Rinse with cold water.
let me know if you use any of these! happy Easter!

Tags: 4 ways to use leftover eggs, egg salad, hard boiled egg recipes, leftover easter egg recipes

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Categories EATS + DRINKS

digging this

5 Feb

happy thursday!

i’m happy because it’s ROF’s birthday weekend (starting today and running right up to the big day on monday) and we’re taking off for the great white north – upper michigan. yes, it’s going to be close to 80 degrees here in dallas and we’re headed up to a tangy 7 degrees but we don’t care – we’re snowmobiling again! we’re going with some of our favorite people in the whole world and staying at one of the most beautiful houses i’ve been to lately. can’t wait!

here are some way random things i’m digging lately. check them out!

1. trader joe’s frozen french onion soup.

i know, it doesn’t sound that appealing, but trust me, it is so very delicious! they come like you see below, pop them in a small crock soup bowl, microwave for 3 minutes then pop into the over for 20 minutes. the onions are caramelized, the broth has depth of flavor and there is only 210 calories to boot! run, don’t walk today!

2. glenn harrold sleep app

i think i’ve talked about this one before. but i use it so much i’m going to throw it in here again. you can look at this and think it is a little weird, and i’d understand, but it works. if you have trouble sleeping or your husband snores – pop in your head phones and let your mind take a little ride while listening to this. i guarantee i’ve never heard the end of it because i’m out!

3. misterwives

love them! jamming out now…

4. cup of jo

this blog by joanna goddard is so much fun to read. i look forward to every post! rss it now.

hope you have a great thursday.

Tags: cup of jo, fun in winter, glenn harrold, michigan, snowmobile, trader joes french onion soup, up north

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Categories EATS + DRINKS, ROF

25 things to do with peaches

25 Jun

This is a repost of one of my most popular blogs on what to do with peaches!

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Categories EATS + DRINKS

what to eat for breakfast

6 Apr

what to make for breakfast?

there ain’t nothing like a good egg. my family loves eggs and we make them many different ways. katie makes a mean fried egg. she can even flip the egg in the pan without a spatula. she’s cool. ROF scrambles those eggs like no other. it’s so simple yet so good. he sautes peppers until they are just the right consistency before adding the eggs and cheese. my specialty? poachies. yum-o.

but sometimes i like to venture past eggs and here are some great recipes!

first is oh joy’s rainbow pancakes. aren’t these the best idea ever? especially if you have kids. pop over there to get the recipe that is in video format.

next is something that just made my mouth water a little bit. baked baguette french toast by dash and bella blog. i haven’t made this yet but think i will when i have my next overnight guests.

ok, i’m back to eggs. check out these awesome egg cupcakes. another great company breakfast. thanks dine & dish for this recipe!

lastly, how bout these amaretto french toast bites by the awesome sweet paul? delish!

Tags: recipes

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Categories EATS + DRINKS

4 perfect cocktails: the gin + tonic

27 Mar

from the desk of ROF:

straight gin “smells like pine needles and tastes like hair spray”.

that being said, i think i was hooked after my first one. when i fix a gin + tonic in a heavy, cut glass, i feel as if i’m transported to a swank party in london. it’s just such an english drink.

when i think of gin, i think of my grandfather, HB, telling stories of buying good bathtub gin from chicago to take to the indy 500 during prohibition. he said the last two years of prohibition – 1931 and 1932 were wilder than any of the 98 indy races in history. i would have liked to have seen that. i have continued to attend the indy 500 – this year will be my 30th.

i’m a fan of the original, old-school gin brands like tanqueray or bombay. when it comes to making gin + tonics, you may wonder why a recipe is even needed. the ingredients are pretty easy. but it’s all about the perfect g+t. the right amount of gin, the right tonic and cutting the limes just the way you like it. my dear friend emma, bar manager at the original bob’s chophouse in dallas, showed me a technique 10+ years ago that i still use today.

get:

premium gin/bombay sapphire

fresh, unopened canada dry tonic

plenty of ice

fresh cut lime wedges

short, heavy cocktail glass

martini shaker

do:

fill your glass to the top with ice. add 4-6 cubes in the bottom of the martini shaker. pour 2 oz of gin into the martini base. add 3 splashes of tonic. with the lid off, take a bartender spoon/stirrer and briskly stir the drink in the martini shaker base.

do not put top on martini shaker and shake it. you will have a disaster on your hands!

squeeze a wedge of lime over the glass filled with ice. place wedge on rim of glass. pour contents in martini shaker into glass.

this, like the margarita we talked about here and the martini we talked about here is also a sipping drink. enjoy!

Tags: best gin and tonic drink, bombay, drinks by ROF, gin and tonic, great drink recipes, robert fulford, sapphire

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Categories EATS + DRINKS, ROF

4 perfect cocktails: #2 the martini

8 Mar

like the margarita, the martini has many great memories for me.

at an early age, i always thought the martini glass was chic, hip + intimidating, all at the same time. as a teenager and in my 20’s, i used to watch clips of the rat pack and james bond – always with a martini in hand and thought there was something cool about it.

i can remember a boss i had when i was 30 telling me: “even if you don’t drink martinis, you need to know how to make one. if you’re entertaining clients, you won’t look like an uncivilized buffoon.” right at that time, i decided that if i was going to make one, i had to actually drink one first. i went into st. pete’s dancing marlin one evening (one of my regular spots) and pete asked: “RO, what can i get cha?” i said: “a martini”. with a smirk on his face, he asked: “what kind?” i replied (painfully honest here) “i have no idea” and then added: “make one that the cool guys drink”.

i watched him chill the glass, mix the concoction, slide it over to me on a bev nap where i took a sip, winced and choked back to him “pete, this is nothing but a cold shot in a big fancy glass.” he laughed, walking away and said “yep, it sure is!”.

this recipe is for my perfect martini.

gather:

stemmed martini glass//shaker with strainer//extra dry white vermouth//olives with their juice//stoli vodka//ice

do:

take the martini glass, put 6-8 ice cubes + a splash of water and let sit and chill for 10 minutes.

while chilling, fill the shaker with ice + pour 3 ozs of stoli vodka, the smallest dash you can pour of vermouth and a splash (1/2 oz) of olive juice (this is called dirt and i like mine just a little dirty). put the lid on the shaker and shake for 2 minutes. kind of like this:

finish:

take off top of shaker, dump out ice from the martini glass + strain the martini into the glass (no ice in glass) + garnish with two olives.

much like the margarita, this is a sipping drink. do not operate heavy machinery if you’ve had more than 2 of these! but, as they say:

“One martini is all right. Two are too many, and three are not enough.”
James Thurber

by ROF

this is #2 in a 4 part series. you can read about the margarita here

Tags: amy fulford, best martini, drinks by ROF, how to make a martini, robert fulford, rof, stoli martini, stoli vodka, the appreciator, vermouth

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Categories EATS + DRINKS, ROF

shirley’s pot roast recipe

27 Feb

nothing beats a juicy pot roast on the weekend.

whether you’re one person or 10 – this is a winter necessity. so buy some meat today for the weekend and make your house smell fantastic!

i received some requests for shirley’s pot roast recipe after my post last week, so here you go. these are a few of my favorite things to do on a saturday or sunday night while a pot roast is cooking:

for those of you reading from dallas, you may think a fire in the fireplace is odd. because, after all – it IS the end of february. not here in michigan. we still have feet (not inches) of snow on the ground.

thanks shirley!

i think you and jerry need to come up here and stay with us and COOK it for us + jim + marinell roe + the boys! you’re welcome any time.

from the kitchen of shirley gasvoda!

I like to select a round bone pot roast and trim most of the fat off.

Brown both sides in a little oil in a dutch oven pan.

Season with salt and pepper after browning.

Add one envelope of dry Lipton Onion Soup +

One cut up green pepper (gives a wonderful flavor to the roast)

One bay leaf and a

Sprinkle of garlic salt.

Add enough water to cover half the depth of the roast.

Simmer on top of the stove for several hours or until nearly tender (depending on size of the roast)

Add carrots and potatoes, if so desired. This makes a delicious base for gravy too.

Now with slow cookers being so popular I use the same ingredients and cook according to the cooker instructions and it turns out just as good.

You can also do this in the oven but I’ve had better luck on top of the stove and think the roast turns out more juicy and tender.

I have fond memories of the kids coming home from school lifting the pot lids and just enjoying the aroma!

Tags: amy fulford, best pot roast recipe, best recipe for pot roast, best slow cooker pot roast, house smells great, juicy pot roast recipe, pot roast, pot roast recipe, recipe, recipe for weekend, shirley gasvoda, slow cooker recipe., the appreciator

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Categories EATS + DRINKS

4 perfect cocktails: #1 margarita

23 Feb

every man, once he passes the beer only or the tumbler of rum (or jack) + coke phase of drinking, needs to learn how to make a good cocktail. it needs to be one that he likes, impresses his friends + becomes a signature drink his lady friends brag about.

the first drink, that could be your drink, is the margarita.

probably the most bastardized cocktail on the planet. i have to admit, i started drinking margaritas, probably underage, using chi-chi’s “authentic” original or strawberry margarita right out of the 2 litre bottle. i remember a phase in college that i very much took part of drinking the infamous upside down margarita that is mixed directly in your mouth. i remember doing this with a group of guys at our apartment and at the frat house in college. all that was needed was a bottle of montezuma tequila + mr. boston’s margarita/sour mix. together they cost less than $8. the bottles needed to be cold + almost frozen. the person partaking had to sit in a chair with his head back, mouth open with a dish towel around his neck. the “mixer” would then pour equal parts of the cold concoction directly in his mouth until his fist rose, which meant enough.

the kind of margarita i like to make now is nothing like these two i just described.

i gained an appreciation for the REAL margarita after moving to dallas, texas in 1994. anyone who lives in dallas knows all of the awesome mexican and tex-mex restaurants it has to offer. these are all places i love. and their margaritas are all so different. you gotta get the steak nachos at mi cocina and the frozen margarita in a frozen fishbowl schooner loaded with salt. or go right now to javier’s, where i get the rojo fish and their top shelf margarita served in a stemmed blown glass goblet. lastly, there is our beloved blue goose on lower greenville. always get the fajita combo (god, are those good!) with their signature on- the-rocks sour margarita in a large tumble. it goes down way too easy. two nights before my (+ the appreciators) wedding, we went there with my sister, Susan, and my brother in law and group of folks. we were way over served pitchers of these margaritas but matched it with a platter of fajitas.

after 15 + years of working on my perfect margarita that i like to serve to guests at home with a mexican meal or just on the back patio with friends and family is this:

ROF’s epic margarita

serves: 2

3 oz herradura silver tequila

2 oz cointreau liqueur

2 oz simple syrup (any brand or homemade)

juice of 4 whole limes

cup of ice

place all ingredients into a martini shaker and shake briskly for 2 minutes. put additional ice cubes in a short waterford cocktail glass and pour in your mixture.

and as i often have to tell my sister-in-law, katie:

this is a sipping drink!

enjoy!

ROF

Tags: amy fulford, awesome margarita, blue goose dallas, drinks by ROF, great drink recipes, great mexican food in dallas, javiers dallas, margarita recipe, mi cocina, robert fulford, rof, the appreciator

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Categories EATS + DRINKS, ROF

killer company chili recipe

5 Feb

everyone is looking for that killer chili recipe and i may have found it.

this is fancy chili.

this ain’t no throw it in a pot and watch it boil type of chili. it’s stay-in-on-a-cold-saturday-afternoon-light-a-fire-in-the-fireplace kind of chili. in our case, we made it before the super bowl while it was a balmy 7 degrees outside.

i got this recipe from one of my favorite cooks, but it actually isn’t her recipe but an award winning chili from one of her friends. i googled this name and found a lot of bloggers have already covered this chili recipe, so if you don’t believe me how good it is – company good- just click here, or here or even here. i don’t mind, but they don’t have cute ROF in their photos!

PLEASE NOTE:

1. we cut this recipe in 1/2 and it gave us 6 servings. note that or you’ll be eating it for a week. for lunch and dinner.

2. it has coffee in it. fancy…!

3. there is a ton (i mean ton) of hot spices in here. may want to cut it back just a little if you’re not adventurous like us. the sour cream is a mandatory topping to cut in on the heat.

i’m not going to do a step by step post on this because, come on…. you can figure it out. but both ROF and i highly recommend! let me know if you make it.

Devon’s Award Winning Chili (Serves 6 to 8 )

Copyright 2010, Devon Fredericks, All Rights Reserved

5 pounds beef brisket, cut in 1-inch cubes
¼ cup olive oil
2 cups yellow onions, chopped
6 large garlic cloves, minced
2 tablespoons chili powder
1 tablespoon red pepper flakes, crushed
1 tablespoon cayenne pepper
2 tablespoons cumin
2 green peppers, diced
1 bay leaf
6 cups tomatoes, chopped with their liquid
Salt and pepper
½ cup strong coffee
2 (15-ounce) cans kidney beans
2 tablespoons basil

Serve with
Sour cream
Grated Cheddar
Diced tomato
Tortilla chips
Guacamole

Pat the brisket cubes dry with paper towels. Heat the oil in a very large heavy casserole and quickly brown the meat in batches on all sides. Transfer the brisket to a separate bowl and set aside. Sauté the onion and garlic in the same oil over medium heat for 8 to 10 minutes until limp, but not brown. Add the chili powder, pepper flakes, cayenne pepper and cumin and sauté for 1 minute. Add the green peppers, bay leaf, tomatoes with their juice, the reserved meat, 1 tablespoon salt and 1 teaspoon pepper and bring to a boil. Reduce the heat, cover the pot with a tight fitting lid and simmer for 2½ hours, stirring occasionally.

Add 1 tablespoon salt, or to taste, and the coffee, cover the pot and simmer for one more hour.

Add the kidney beans and basil, and warm through. Serve with bowls of sour cream, grated Cheddar, diced tomato, tortilla chips and Guacamole.

Tags: amy fulford, best chili recipe, chili recipe, cold weather food, Devon's award winning chili, hot chili, ina garten chili, rof, the appreciator

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Categories EATS + DRINKS

way to be, louie.

13 Nov

i guess everyone has their idea of someone they’d like to emulate. maybe a mother or father. a mentor. a rich tycoon. maybe it’s a well-curated mish mosh of personalities.

the past week i haven’t been able to get ROF’s and my friend louie out of our mind. he passed away this week – way too early.

we met louie through some very close friends of ours. his restaurant soon became our meeting place. after long days, before big parties, when wives were traveling or husbands worked late. the meeting place. unassuming – in fact almost obscure – louie’s didn’t have any windows but the minute you walked in, you felt at ease. the best pizza, best salmon and ceasar salad like no other – Louie’s in east dallas was the place to be. louie, the co-owner and bartender was always there to greet us, shake our hand and stop and talk to us for a while. he kept the place open late for us and always made us laugh. his trademark voice was scratchy, multi-toned and riddled with midwestern sarcasm. he wasn’t the overly friendly, cheesy type that grinned from ear to ear 24/7 kind of person (thank God!) he worked hard and had hard core conversations with all the folks at the bar that had an opinion.

when i moved to michigan, i came back to dallas and of course, went to louie’s. louie was asking me about michigan and he left a voice message for ROF who was not there. so i have the friendly “heyyyy robert…” message in my phone.

after reading all the wonderful articles on louie, i started to really think about what it was about him i liked. i realized that those attributes he has are ones i really want. when i think about my career and where i want to go and do in the future, i think about louie and louie’s, the restaurant. making people feel welcome and happy, serving good food and good drinks, working with family and making the people you work with family. what more in the world would you want?

my heart and prayers go out to louie’s wife, three kids, mom and brother. also to our good friends who loved louie so much and to casey, john, beth and all the folks at louie’s who i know are still working but without hearing that trademark scratchy riff of a voice we all came to know and love so much. the world has become a better place because of you, louie!

Tags: best food in dallas, best pizza in Dallas, Dallas, DDD, diners drive-in and dives, Louis Canelakes

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Categories EATS + DRINKS

salted caramel recipes

10 Nov

salt + caramel = 2 things that go together like soni+cher, peanut butter + jelly and vodka + lemons. after pumpkin, the one thing that says ‘fall’ is salted caramel.

there is just something about the sweet + salty togetherness that when you mix it with the background of falling red leaves, crisp temperatures and crackling fire it all says – home to me.

pinterest + I curated some tasty recipes for you. from a martini to popcorn to rice krispie treats. all of the great blogs and recipes can be found here.

top left to right: salted caramel pretzel brownies, salted caramel bark

salted caramel pb cups and bailey’s salted caramel chocolate pie

from top left to right: salted caramel macarons, popcorn,

brownies with SC filling and rice krispie treats.

and you can’t forget the salted caramel martini. did you know that have that flavor?

the recipe from ministry of alcohol’s website

2 parts stoli salted karamel

3 parts apple juice

how easy is that? (to quote my favorite cook)

Tags: amy fulford, recipes, salted caramel brownies, salted caramel martini, salted caramel recipes

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Categories EATS + DRINKS

thinking of pumpkins already….

8 Sep

here’s an older post that i love, so reposting… don’t hate me for recycling.

i think you get the point by now, i love fall and everything that goes along with it –

cool weather, sweaters, squash, chili, the holidays. i especially love starbuck’s pumpkin spice latte. it’s the only time of year i like starbucks. but pumpkin flavor, color or the actual vegetable i’m all over. here are some links to everything pumpkin:

link #1: better homes & gardens shows some creative ways to decorate with pumpkins

link #2: pumpkin pancakes. to-die-for!

found these on a blog called “annie’s eats” . and you can get the recipes there too. just look at these…

link #3: skinnygirl pumpkin pie dip

here is link to original post at skinnytaste

Pumpkin Pie Dip
Gina’s Weight Watcher Recipes
Servings: 12 • Size: 1/2 cup • Old Points: 2 pts • Points+: 3 pts
Calories: 102.9 • Fat: 0.1g • Protein: 1.8 g • Carb: 27.7 g • Fiber: 0.9 g

15 oz can pumpkin
3/4 cup brown sugar (Splenda would work too)
1 tsp vanilla
1/8 tsp cinnamon
1/8 tsp pumpkin pie spice (or more to taste)
6 oz fat free Greek yogurt (I used Chiobani)
8 oz cool whip free
cut up apples to dip (extra points)

Mix pumpkin with brown sugar, vanilla and spices, blend well. Mix in yogurt.

Fold in cool whip and chill in refrigerator until ready to eat.
Makes about 6 cups.

link #4: pumpkin smelling candles

it’s almost as good as eating them, isn’t it? i truly can not get enough of this smell. makes my house smell like i have been slaving for hours when really i was fooling around on pinterest! check out these i found on etsy. click here.

link #5: pumpkin scarf

is this not so cute?! why mess with a big bulky sweater that would make you look huge because you ate too many pumpkin pancakes anyway? just wear this warming but not bulky neck scarf! found, yet again, on etsy. if you’re not into this site, get with it! click here

hope you enjoyed today’s links. is it 73 degrees where you are too?

Tags: fall recipes, love fall, pumpkin, pumpkin decorating ideas, pumpkin recipe

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Categories EATS + DRINKS

25 things to do with peaches

24 Jul

what do you do if you suddenly find yourself with a boatload of peach trees and those trees are producing a boatload of peaches?

well, first you bring them into the office and try to unload some of them.

then you ask for help…. and here i am.

i’ve put together an awesome pinterest page called “25 things you can do with peaches” and you can find that here.

but before you check that out, my dear friend, Suzanne put together this fantastic blog post on her award-winning peach cobbler. i can personally vouch for this cobbler because i’ve cobbled it. that means wolfed it down. get that story and recipe here.

here are some, what i’d consider… unique things to make using up all those wonderful peaches:

1. vanilla peach bourbon jam

terrific on toast, pancakes, ice cream and french toast. make it, save it, eat it!

and when you make it, use these really fantastic jars from williams-sonoma. makes me want to whip up a batch right now!

2. peach pie pinwheels from spoonful (click on the title for link)

3. grilled peaches with rosemary & balsamic vinegar from the framed table

i’ve always wanted to grill fruit and this looks so delicious and easy!

ok, i’m officially hungry now. i’m not sure i can continue. but i must….

4. walnut and peach buttermilk pancakes

these look so unique i must try them!

now, wash all these down with some delightful peach drinks

5. peach lemonade from divas can cook

6. peach & thyme sangria from my style vita

7. peach & cream skinny milkshake from will cook for smiles

i think the words skinny and milkshake don’t go together but this looks like something i would eat nonetheless!

hopefully this is helpful if you find yourself with boatloads of peaches from your trees!

Tags: peach, peach recipe, peach trees, recipes

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Categories EATS + DRINKS

best chicken recipe ever. like ever.

20 Jun

i’ve had this blog for two years now, and you need to know that this has been my most popular blog to date. like off the charts. so now, i’m going to repost the heck out of it.

just kidding.

this is my sister-in-law’s recipe that i have made and can attest that it is so delicious. don’t go get that burger king for dinner tonight, print this out and make it. let me know how it is.

& susan, can’t wait to see you soon!

trish’s italian chicken and love roll ups

thin sliced chicken breasts

mozzarella cheese, sliced

flour

egg and water, beat

bread crumbs

butter

parmesan cheese

pasta

marinara sauce (I buy prepared or you could make your own, lol)

roll thin chicken and a slice of cheese and secure with a toothpick. dredge each roll in flour, then egg and water and then bread crumbs. place rolls in a baking dish, sprinkle with parmesan cheese and put a small pat of butter on each. you don’t need to add love separately, if you have gotten this far, it is already in there.

bake @ 425* for 20-25 minutes. cook the pasta separately and heat the sauce.

i add a vegetable or salad and italian bread for a yummy meal. this is my husband mike’s and my son bill’s favorite meal. i have made it for them many times. i have also made it ahead of time for a buffet, to pop in the oven for 50 people. the point… it is easy and a good recipe for few or many.

Tags: chicken recipe, dinner, dinner tonight, italian chicken, popular chicken, recipes, Susan Prendeville

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Categories EATS + DRINKS

taking off!

8 Jan

i’ll be honest with you – sometimes it’s hard not being a mom in a mom-filled world. there is a bit of that feeling of missing out on something. and i am. i get it.

but that is kind of superficial thinking because all moms know being a good mom takes more than just the desire to “be one”. so on the flip side of that feeling is the confidence of having made smart choices in my life- i’ve made a lot of them including waiting to marry the man of my dreams instead of “mr. maybe” years ago just so i could have kids. as i’ve said before, if the relationship isn’t right between mom and dad – it isn’t a good basis to bring kids into the world – crap rolls downhill as they say. it starts at the top.

i’ve also wanted to blog for a long time on why there isn’t a better way to bond with other childless couples other than using the word childless or DINK. both really kind of negative words, wouldn’t you say? i guess nothing has to be said but i wish there was a term that defined: happy/loving life and each other. why aren’t there resources for us, a way for us to bond? we have several couple friends who are very happy and don’t have kids. as i roll these questions around and come to no solid conclusion, something happened that jolted me out of my serious pondering:

road. trip.

oh wait… two more…

last. minute.

yep, on friday night at about 7pm after i got home from work to a fire in the fireplace, a glass of wine waiting for me, ROF said to me “want to go to chicago tomorrow?” that would be a … yes. so we gave max to carla at the canine inn and hit the road. we roughed it. suite at the park hyatt, a bottle of plumpjack, tour of all my old condos and dinner thanks to chicago’s most wonderful socialite and personality and good friend, candace jordan (thanks candace!) at one of my dad’s favorite places in the world (and no reservations available for months) gibson’s steakhouse.

we got home to b’ham sunday at a decent hour, did a little work and went to bed. i love my man and i appreciate our life as a DINK!

Tags: candace jordan, Chicago get away, DINK, Gibson's, steakhouse

Comments 11 Comments
Categories EATS + DRINKS, TRAVEL

3 fantastic & fabulous recipe resources

19 Oct

i don’t know too many people who have the meal thing all together. i always want to make time to do dinner right, but end up working all day and going out. i think there does come a time of diminishing returns for always going to restaurants to eat. it isn’t a treat anymore, not special.

here are 3 resources to find some good recipes or help you organize your meals.

1. foodgawker.com

i’m overwhelmed at the number of food blogs out there. they are absolutely amazing too. the photography, step-by-step pics – it’s crazy! foodgawker.com organizes it in a nice, easy to see grid.

you can sort by category and customize your own page and recipes.

but then you choose a picture and it takes you right to the blog with the recipe:

and boys, if you think this is just a chick thing, think again! you can find bbq, things to grill, smoke, kill – whatever you want!

2. emeals.com

a friend clued me into this website and i signed up for the weekly menu for 2 for “clean eating” at whole foods. every wednesday you get an email of only two pages. one is a shopping list BY AISLE and WITH COST (!) and the other page are 7 recipes for dinner.

you can choose from a family of 4, family of 2 and from many different stores or general and diet.

3. just plain food blogs. all these are really fun and creative. google any of them. i would provide links for you but i’ve got to run. hope you have a great dinner planned for the weekend – stay at home!

Tags: fantastic, great recipe resources, recipe

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Categories EATS + DRINKS

it’s fall … make a great chicken recipe!

8 Oct

this week i’m heading to beautiful new york state and i get the opportunity to pop in to spend some QT (quality time) with some of my very favorite people in the world. that would be the prendevilles!

in honor of that, i’m going to repost susan’s awesome chicken recipe from last year. you must know that it was and still is my #1 most looked-at post!

so looking forward to seeing you this week!

hi, my name is susan

and i am lucky enough to be “the appreciator’s” sister in law and ROF’s sister. she asked me to share a recipe and since i would do anything for her, i agreed. leave it to the appreciator to invite guest bloggers – always the includer.

dear trish – my sister in law on my husband’s side – made this dish when we visited years ago and it has become a family favorite. i selected this recipe because i wanted the opportunity to tell you about (appreciate) trish.

trish & my mother-in-law eileen

she is a gentle soul and one of the best listeners i know. one of the things i like best about her is the way she shows me things. trish tells the story and holds the thing in her cupped hands in a way that conveys her treasure of it. i can always feel her feelings… when she shows and tells.

trish has given me:

Continue reading →

Tags: best chicken recipe, italian chicken, love, recipe, special recipe, susan

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Categories EATS + DRINKS

wine night fight night

30 Sep

this past thursday, we were the guests of our friends demian and lauren at scardello cheese store for a “showdown of the wine reps”.

the concept was this: the store has terrific wine reps that visit the store and thought it would be a good idea to pair them against each other. a bit of a throwdown, you could say. so 3 reps brought 4 bottles of their best wines and scardello paired them with some outstanding cheese. each rep told us the story of the vineyard and the wine and we – along with about 30 other people – got to vote after each of the 4 rounds. the winner was crowned with a hat of wine corks.

what a fun evening. got me thinking how fun this would be to do at home. have three couples over who each bring their favorite bottle of red, white and sparkling. we have to sell our wine to the other couples and then there is an overall winner. the only problem with that is that we’d all vote for our own wine. that could be an issue…

maybe i need to think about this a minute. any thoughts?

Tags: great cheese pairing with wine, scardello, showdown, wine

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Categories EATS + DRINKS

go together: chunky sweaters & monsters

17 Sep

it was 82 degrees in dallas today and so out came the sweaters… and the uggs. it was obviously a chilly fall day in the big d.

this is hands down my favorite two quarters (Q3 & Q4) of the year. i would happily give up summer entirely for constant fall and winter. here are some things i love about fall.

and fall wouldn’t be fall without being a little spooky. i’m as tough as they come and nothing really scares me. but i like the speed of scaryness that rolls like the munsters. herman would always scare me when he’d stomp his feet but make me laugh when he would laugh.

please check out the cool sweaters – i found most on etsy.

and the recipes for the pumpkin & maple macaroni and cheese, pumpkin pancakes, cheesecake and caramel pumpkin pot de creme.

oh. and there is one more thing that goes great with chunky sweaters, pumpkin cheesecake and an episode of the munsters…

Tags: chunky sweaters, pumpkin deserts, pumpkin recipes, the munsters

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Categories EATS + DRINKS

killer guacamole: killer weekend

2 Sep

we were blessed to be able to spend some quality time with some very good friends of ours this weekend at their beautiful lake house and with their beautiful daughter.

kelly made her killer guacamole…

in which i deeply regretted only having a few scoops before taking a lazy nap and waking up to it being devoured by the men of the house. sigh.

i’m sure you’re looking for a recipe – but who needs it? here are the ingredients (going from memory here, folks)

avocados (about 1 per person)

bunch of cilantro

red onion

jalapeño (or go hotter, if you dare)

sour cream

sriracha sauce (don’t tell anyone about this – this is the secret punch)

lime juice

first the chopping – chop up a handful of red onion nice and fine.

next, chop up the jalapeño

then, pull the stems off the leaves of cilantro

cut avocado in half (either way) and scoop with a big spoon it out of the shell. pop a knife in the hard core and twist the core out of the other half. scoop that half out and put in bowl. squeeze with lime to keep from browning. mash together like crazy insane person.

add the cilantro and onion and mix up.

now give a squirt of sriracha sauce. if you are not familiar with this – taste it first. it will burn the crap out of your mouth, but mixed in with the avocado, it goes quite nice.

very last step, stir in a dollop of sour cream. this makes it creamy.

oh, one more step – season. get out the salt and pepper and put a little in and taste and repeat until you love it.

tip – if you screw something up – kelly says just add another avocado!

serve with BLUE chips (the best) and anything else you want!

thanks kelly & paul. had a great labor day weekend with you two and soph!

Tags: avocado, best guacamole, dip recipe, guacamole, guacamole recipe, recipe

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Categories EATS + DRINKS

10 tidbits about throwing a dinner party.

13 Aug

i love giving dinner parties.

it’s not as trite a love as you might think …loving throwing dinner parties. after all, author hermann hesse wrote in his novel klingsor’s last summer:

“this day will never come again and anyone who fails to eat and drink and taste and smell it will never have it offered to him again in all eternity. the sun will never shine as it does today…but you must play your part and sing a song, one of your best.”

that’s kinda how i feel about having good friends over, cooking for them, clinking glasses, laughing, sharing and making memories.

here are 10 tidbits that have stuck in my head from the experts (or just mom) when entertaining.

#1 don’t wait until everything is perfect to have people over. things will never be perfect. your guests aren’t looking for perfect, they’re looking to hang out with you. don’t wait until you have a perfect matching set of dishes or replace that chandelier that is lopsided. don’t wait until you have enough money to serve fancy wine or cook a julia child french dinner. just do it. the most important part is the togetherness.

#2. linens don’t have to be perfectly ironed and matchy matchy. i learned that from ina. she said it’s much more casual to have unironed cloth napkins folded simply than perfectly starched ones. if she said so, then that works for me.

#3. have a dinner box.

#4. arrange small but multiple centerpieces of flowers all the same color – or a mix of 2. and design it so your guests and see each other over the flowers. best to always do an odd number. don’t ask me why. everyone knows that. i just use water glasses. big whip.

#5. people always end up in the kitchen so fix a small bar there so people can help themselves. we have a tiny back porch that we dress up as a bar:

#6 consider music. you can find my playlists on spotify. i have playlists for specific dinner parties and for general dinner parties. you can pandora it as well. good pandora mixes for dinner: john mayer, ella fitzgerald, frank sinatra and some dinner parties: beastie boys. i’m just sayin’.

#7. think about having a signature party. you know, one you throw every year at the same time. ROF and i started a post-thanksgiving chili party in honor of my aunt’s traditions in so-cal.

#8 ponder having a theme. i’d love to take credit for this, but we threw a birthday party for suzanne last year and she suggested making it a wig party and that was quite the fun time:

#9 use the whole house and be creative! we love entertaining outside during those 2 days in dallas when it is under 80 degrees. we have also used our garage. we’ve put a band in the back yard and “the burger man” in the driveway. he flipped the best burgers for my mom’s 70th birthday party which we had at the house:

#10. i can’t think of anything else. oh yeah i can- mix up the guests. we haven’t done this as much as we’ve wanted to but would love to have a “random friend” party. i actually attended one once and it was a blast. lots to learn about from new people!

what are your favorite parties to throw? and are you due for throwing one? over and out. hope you enjoyed!

Tags: chili parties, dinner parties, dinner party, dinner party games, dinner party ideas, dinner party recipes, outside lights, successful dinner parties, the dinner party, theme parties

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Categories EATS + DRINKS

hometown love. edition one.

12 Aug

if you’re ever in the big d, meaning dallas, check out some of our favorite places to eat. sure, you can peruse yelp.com in search of strangers reviews and taste bud preferences but why do that when you can see what we like. this by no means is an exhaustive list, just a start.

Get the flounder stuffed with ritz cracker – outstanding! on greenville avenue

start with the ahi tuna tower and then you must have the sundae roll. also on greenville ave.

cane russo. best pizza without a doubt. this is the dessert pizza. go. here. now. hip atmosphere too. if you’re into social media, tweet about @canerusso because the owner jay will retweet you! in deep ellum.

a must visit place with bar in center of restaurant. get anything – it’s all great. on greenville

Tags: amy fulford, best restaurants in dallas, blue fish, blue goose, cane russo, Dallas, great places to eat in dallas, louie's, pizza, the grape

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Categories EATS + DRINKS, TRAVEL

the best peach cobbler in the south.

27 Jul

if you didn’t catch this last year, you get a second chance

the fuzzy truth

by suzanne holzwanger,

ah texas.

gorgeous sunsets, hot summers and swimming pools. and nestled snugly in the backyard of our far north dallas home, peach trees. thanks to my dad who filled the backyard with peach trees instead of a pool.

while the entire neighborhood was cooling off in their refreshing, glistening pools, my siblings and i were picking peaches. from the trees. from the ground. every peach went into the basket. everybody else (and in a young mind means everyone on earth) had a pool. they swam in their pools, ate by their pools, slept in their pools. not us though-we had peach trees and someone had to pick them. i was convinced my parents had the 4 of us only for this purpose.

and we didn’t just pick, we sorted.

it was usually punishment for chores not done or fights we got into. a far worse punishment though was hearing the sounds of “marco polo!” and “cannonball!” from our friends while we were stuck separating good and bad peaches in the heat (what? she invited her??)

i remember my great aunt Viola, who happens to turn 99 this month, driving down from sherman to visit. I thought she was coming to see us but it was really for the peaches. she and my mom would sit and peel, jar and bake with a kitchen full. boxes and bowls and all fruit ev-er-y-where. i loved the end result of their cobblers, pies, and jams though. such a bitter sweet relationship.

flashing forward a few years,

okay maybe a lot of years, i met the sweetest southern belle from Alabama, emily. emily and her mom jane are only a handful (my in-laws included) of women whom I consider the epitome of true southern charm. and as all southern belles, emily and jane are fabulous cooks! i love going to see them in birmingham or at their beach home in destin. always plenty of good food, wine, and champagne. you may leave a little hungover but never hungry.

the last time I was in florida with emily and her family, jane made peach cobbler. peach. fuzzing. cobbler. i took a bite and it was simply amazing. i have to be honest and tell you truthfully that as much as i roll my eyes and curse peaches, i love them even more.

jane’s recipe is from a well worn and well read 1960’s Alabama County Junior League cookbook.

i don’t bake this cobbler often – have to wait til peaches are at their peak and i happen to know when this is. please see above for references. mostly though, i don’t bake it often because i want it to remain as special to those i’m serving it to as my memories are.

it’s a peach cobbler that fills me with rolled eyes and warm memories from backyard and beach filled days. i’m happy to share it with you so you can make your own memories. maybe enjoy it under a texas sunset, sitting by the pool listening to the summertime chimes of marco polo.

jane’s peach cobbler

2 cups sliced, fresh peaches (4-5 but often 5-6. and on a nostalgic day, 7)

2 cups sugar, separated

½ cup butter or margarine (I’ve never used anything but unsalted butter)

¾ cup flour

2 teaspoons baking powder

¼ teaspoon salt

¾ cup milk

preheat oven to 325

peel and slice peaches, mix with one cup sugar and let stand. put butter in a

2 quart casserole dish; place in the oven to melt.

combine remaining sugar, flour, baking powder, salt and milk. pour over melted butter. do not stir. spoon peaches on top of batter. do not stir.

bake 325 for one hour or when you see a golden top and bubbles. let stand to cool. serve with a scoop of vanilla ice cream or non-fat vanilla yogurt.

Cook’s hint: white wine and/or champagne go very well with this cobbler

Tags: peach cobbler, suzanne holzwanger, texas recipes

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Categories EATS + DRINKS

appreciating: true deliciousness

12 Jun

sometimes you just gotta say…. WTF.

i’m going to share with you one very rare indulgence that must be lifted up in appreciation.

it’s not sushi

it’s not hummus

it’s not celery with almond butter

it’s not a skinny-no-whip-vanilla latte

it’s…

the mcdonalds bacon-egg-cheese mc fatty fat griddle.

look at that piece of deliciousness. 420 calories and a whopping D+ on the nutrition charts. but this, my friends, is lick your lips delicious. the crisp, salty bacon laying gently across the not melted cheese with that sting of cheddar held together by eggs and two sweet and maple tasting pancakes. crispy, salty & sweet. all the right food groups

if God said that we could eat anything we wanted for an entire day and not gain any weight, I would put on a wig, dark glasses, a scarf around my hair and hunker down in mickie d’s. don’t look down your epicurious nose at me. have you tried? hey wait – looks like paris hilton feels the same way…

(picture courtesy of http://www.buzzfeed.com/melismashable/celebrities-eating-mcdonalds)

if you agree with me, put your hands in the air and say AMEN!

Tags: mcdonalds, mcgriddles

Comments 5 Comments
Categories EATS + DRINKS

chef dat underground dinner in dallas

10 Jun

last night we finally did an underground chef dat dinner in deep ellum.

i say finally because i had heard about it from several people including suzanne and some friends of the glasses and always wanted to check it out but didn’t have the chance.

until last night.

what an underground dinner is – at least the chef dat way – is you get on an email list and every week there is a dinner – or a couple of dinners – that you can attend by giving your cc number and reserving your space. space is extremely limited. you do this without knowing what is going to be on the menu or knowing the location of the dinner. you kind of know the area, but not exact location. so if you’re one of of these types that can’t go with the flow -in terms of being a picky eater- this is not for you.

chef dat is david anthony temple a 28 year old chef who has been doing this for 3 years and has built quite a following. he has chef dat dinners now in new orleans (where he’s from), hawaii and ft. worth (new).

we went with the st. peter’s – two of the nicest people we know – and a lot of fun! they own hypnotic donuts in east dallas (dangerously close to our house!)

will we do it again? heck yes! great music, drinks, food and company – we had a blast. chef dat came out before every course and told us what is in it, how and where he got it and how he created it. local ingredients, unique and creative ideas and delicious. what a fun night.

Tags: amy fulford, amy st peter, chef dat, Dallas, david anthony temple, deep ellum, hypnotic donuts, james st peter, rof, underground dinner

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Categories EATS + DRINKS

how to pack a cooler.

23 May

because ROF is getting ready for his 30th pilgrimage to the indy 500 this weekend, i thought i’d repost an oldie but goodie. below are pictures of previous trips to indy and i know this one won’t disappoint.

from the desk of ROF:

there are a few things i do well.

one of them is packing for a trip. i don’t mean clothes – i’m talking the important stuff – drinks and snacks.

i enjoy traveling and did a lot of it growing up. i always had this fascination with coolers. i can still remember my grandfather’s cooler. it was an unpolished, aluminum Coleman – the kind that can keep drinks cold for 2 to 3 days.

i’ve always been into hospitality. i was 9 years old in 1979 during the gas crisis. i sold cold drinks and snacks to the hundreds of people lined up outside gas stations to get gas. used the first generation, igloo playmate cooler (red base, white swivel top with push button on the side) this was my first job and i had that cooler all through college.

for the past 20 years,

i’ve embarked on a guys pilgrimage to indianapolis the last weekend in may for the grand daddy of all motor sports – the indy 500. now, i’m using this as an example trip because it is the mack daddy trip for packing drinks and snacks. obviously, if you’re going on a road trip with just you and your wife, dial this back a little bit. typically between 4 and 8 guys go on this trip and everyone is appointed a task for the trip. this trip is a well-oiled machine. here are the tasks:

1. ground transportation

2. non-race activities (such as concerts, parties, parades)

3. music – both sound system and playlist for the weekend

4. dinner reservations

5. drinks and snacks

i’m in charge of #5. this is no small task. it’s obviously a huge responsibility and i take it very seriously.

first the beer.

however much we’re bringing we split half in bottles and half in cans (no bottles at the speedway, folks). our beer of choice: heinken (glass) and coors light and bud light (cans)

now the booze and mixers.

this takes a little bit more research or you have to just know the group you’re with. the last few years, when my friend tod eason is with us, we go through an unbelievable amount of petron orange label tequila. however, a staple of the weekend is vodka. usually we bring two brands: one top shelf for martinis and tonics and a mid-level brand that goes into gallons of bloody marys and screwdrivers. i always toss in a handle or two of single malt scotch as well as a handle of boubon.

condiments, garnish and snacks.

essential garnish are: limes, olives, pepperoncini peppers, black pepper, tobasco sauce, worchester sauce, zing zang brand bloody mary mix, tonic, soda, coke, diet coke, orange juice and red bull. then of course you need styrofoam cups, bev naps, stirrers and a martini shaker.

as far as snacks are concerned, an indy staple has been the sunshine brand of cheez-its (the non reduced fat variety), extra large jar of mixed nuts, double stuff oreos and pre-made rice krispy treats.

how to pack a cooler – some tips and suggestions

just like getting ready for a road trip – you think about what you’re going to pack, what route are you going to take, all that jazz- to me, what is just as important is what refreshments are going to be brought and how they’re brought.

first, the list. it’s very important to write down everything that is needed so nothing gets left behind. don’t make assumptions. use this list to call your friends, ask questions and cross things off.

next, do the math. take how many people you are traveling with x how many days and then divide by .5 and round up and that is how many beers to bring. or about a case a person a day. let me put it this way, we don’t run out.

packing for the road: put a thin layer of ice at the bottom of the cooler. then a couple layers of bottles or cans. more ice. repeat the layer of cans. when you get to the top, put a thin layer of ice then lay the cut up fruit, garnish and other snacks that need refrigeration.

pre-cut your limes and garnish: don’t mess with packing knifes and worrying about getting one. do all the work in advance

pack a small cooler on road trips to keep close with ice tea and diet coke and snacks. don’t try and go digging in your professionally packed cooler in the trunk while on the road.

now, you don’t have to be going to indy with a bunch of your friends to apply these tips and suggestions. it is the same if you’re giving parties at your house. planning is key.

thanks,

ROF

Tags: @curthefner, fun stuff, indy, pack a cooler, packing drinks and food, recipes and drinks, robert fulford, rof

Comments 10 Comments
Categories EATS + DRINKS, ROF

fun dinner box

19 May

so i had this idea

the other day to put together a fun dinner party box. this would be a box that you bring out when you’re having a dinner party. duh. because here is the thing. you can have a fun dinner party where you sit around, clink glasses, oooh and ahhh about the food, get caught up on pleasantries and all that. and that is fun. not saying it isn’t.

OR you can have a memorable dinner party. here are some things i’ve learned about doing that:

1. friend kat glass had a fun memorable dinner party and the one thing she did was buy a sheet of brown craft paper (i think at home depot?) and lay it across the dinner table and put crayons in glasses out. just like at restaurants. i remember ROF and alex harland drawing adult pictures around their dinner plates. it made for a fun something different.

2. at my mom’s 70th birthday weekend, we had some really fun times with wax lips and mustaches. even my aunt and uncle and friends all got into the fun. strange how a small purchase can turn into fits of giggles. the candy smokes add to the action as well!

3. i read a tweet that talked about breaking out a box of removable, cool tattoos transformed a regular dinner party into a memorable dinner party.

4. my standby for years has been table topic question cards.

i’ve used these a million different ways. from sliding a card under a dinner plate as post-dinner discussions to just plopping the box down on a table and everyone taking turns asking and answering.

i found this creative idea here:

The secret message This is an excellent ice breaker between guests that don’t know each other well. Write a different sentence on pieces of paper you slip under each person’s plate. Off-beat examples like ‘I recently ate a wheel of cheese’ or ‘I’m genuinely worried by turtles’ should keep relative strangers guessing. When your guests arrive, get them to secretly read their phrase. At some point in the evening they have to get their comment into conversation and pass it off as fact. Over coffee have everyone guess which phrase they think was phoney.

what other ideas/thoughts can be put in the box?

Tags: conversation starters, dinner box, dinner party ideas

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Categories EATS + DRINKS

dreaming of friday, on a tuesday.

15 May

one of my favorite things to do, ever

is stay home on a friday night with ROF. it’s my blog and i can go on and on about my awesome husband if i want.

you see, i didn’t get married until i was 40 years old. and i don’t regret it one bit at all.

in fact, it was well worth the waiting. in my 20’s and 30’s, i saw a lot of my friends get married and i’m not going to lie, it was hard. but i reminded myself to never settle. i would rather have the mindset to not settle than to “follow the safe and typical road”. there is nothing like finding the love of your life and your best friend. sigh. now, i have the best of both worlds – a fantastic career and an even more fantastic husband.

so back to friday nights…

i read somewhere smart to have an indoor couples activity and an outdoor couples activity. something that you and your SPOUSE (isn’t that the worst word? ) can do together. our indoor activity is GIN. no, not the kind you drink, the kind you play. we’ve been playing since almost the day we met. we have a notebook where we keep the score (YES, YOU ARE WINNING, ROF) and we also write down little tidbits of info so we remember what we were doing that day. we play all the time. we played with our nephews michael and bill when they were in town. my mom and dad were gin players big time. they played right up until my mom gave birth to me – she was winning, she always adds.

when ROF and i were dating, he invited my mom over for a classic ROF steak dinner. we decided to play gin. mom was helping ROF by standing behind him because he was very new at the game. at that point we weren’t even keeping score. so i asked my mom “how do you keep score?” and she said “i don’t know”. which i knew at the time to be a bold face lie. my mom plays cards (bridge) semi-professionally and was the reining gin queen. but she’s also not prone to lying. when i asked her about it, she said “honey, he didn’t even know how to hold the cards in his hands correctly, i wasn’t going to go into how to score.” we laugh about that now because ROF is kicking my butt in our on-going gin game we’ve been playing for over a year.

so … friday nights – my favorite ones – are filled with ROF, gin rummy, a special dinner and good music. this past friday, ROF made a special grilled shrimp with a dry rub and then BBQ sauce – which was out of this world! add to that some grilled sweet potatoes with a honey lime glaze. scrumps! we enjoyed skinny margaritas, good talks and of course some tunes.

Tags: amy fulford, bbq, gin rummy, grill, grilled shrimp, joan krause, robert fulford, rof

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Categories EATS + DRINKS

poachies poachies i love you

12 May

oh how do i love poached eggs.

takes me all the way back to being just a sweet young thing with red hair and buck teeth. i believe we have pictures of me sitting in a high chair eating mushed up poachies (as we called them). my mom used to make them in a plug-in poached egg machine:

and plop them in a cereal bowl and cut up buttered toast into little squares. The poachies would be a little runny and the warm yellow yolk would coat the toast chunks. a sprinkle of crunchy kosher salt would be the cherry on top. i – love – poachies.

so recently, i bought a $20 poachie machine at bed bath body and beyond or whatever that store is called.

so now i can make my own poachies for ROF. in fact i’ve made them many mornings since i got the $20 poachie machine!

but now i make them the grown-up way

on a proper plate with a knife and a fork. we’re real formal round here at the appreciator house.

here are some more glamour shots:

and here is how you make poachies with my pan – love this couple. pretty funny (when he says to her “is using a huge steak knife proper protocol?”)

Tags: breakfast recipes, eggs, poached eggs, poachies, recipes and drinks

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Categories EATS + DRINKS

all about ellie

21 Apr

“eating healthy” can be delicious and good for you.

duh. everyone stumbles on to things at their own speed, right? well, it has taken me a while to get to this point.

ROF and i are going to a nutritionist for a little over 2 months and have really been watching what we eat. no, i don’t mean that we’re just looking at what we’re eating – we’re making better choices. it’s odd because i’ve actually been cooking more.

my latest favorite is ellie krieger. honestly, i wasn’t a big fan of her food network show and for no good reason – actually really like them now – but probably because i’ve been overly obsessed with ina garten for way too long.

i digress. back to ellie.

i bought her cookbook and have made a 1/2 dozen recipes and they are over-the-top delicious!

from her website:

A registered dietitian, Ellie has a master’s degree in nutrition from Teacher’s College, Columbia University and completed her undergraduate degree at Cornell University. Ellie was an adjunct professor at New York University in the Department of Nutrition, Food Studies, and Public Health. In her years in private practice, she counseled a variety of clients, from homemakers and CEOs to notable celebrities.

Getting married later in life and not having any kids, it is so cool when i actually cook something that ROF raves about and i cook one of her dishes that he REQUESTS (!) on a regular basis. the baked shrimp with tomatoes & feta.

it only has 293 calories for a cup and 1/2 serving. it is so flavorful and delicious. get the recipe here. i’ve also made… this is so so good. one weekend i made it twice in a row. get that recipe here.

well, i’m off to the “accessible luxury” event for texas scottish rite hospital for children. am looking forward to it!

happy saturday!

Tags: ellie krieger, healthy eating, rof

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Categories EATS + DRINKS

breakfasts of creative people

7 Apr

i love breakfast.

i love the pageantry – the cracking of eggs, waft of bacon, the coffee brewing. the smells and sounds that get sleepyheads all over the house stirring. i love morning music (listening to it now, which would be my “downright good music” playlist on spotify.)

i thought i’d curate some different breakfasts for you. all links are below on on my board here on pinterest.

amaretto french toast bites with pecans.

click here for recipe from sweet paul magazine

french toast kebabs

click here for recipe and an awesome shower idea from the city of dionne blog.

overnight oats – 2 ways

see pepper lynn’s blog here for the very cool recipe.

NOLA shrimp & grits

although i’m a firm believer in breakfast food for breakfast – this cheddary mix looks so good to me. prolly cuz i’ve been eating so well and couldn’t ever eat this right now. but if you can, get the recipe here.

like i could eat this either. WHAT AM I DOING TORTURING MYSELF! (calm down)

i appreciate cinnamon roll waffles. find them here from recipe girl.

ever since mom told me

that she attended a wedding in DC that had a fantastic brunch and they served mini pancakes on a toothpick – i’ve loved that idea! how cute are these little buggers?

coffee with nametag sleeves and a donut hole stirrer. some people are just TOO clever (such a thing? not)

i’ve had some pretty good posts, if i do say myself, already on breakfast:

1. katherine glass’ post on breakfast for dinner was yummy beyond belief.

2. sarah voet’s post on healthy, healthy waffles has been requested several times!

3. and yours truly posted on some eggs in a basket i made off a pinterest pin that turned out awesome.

now, go eat some breakfast!

Tags: amy fulford, breakfast recipes, coffee, katherine glass, pinterest, sarah voet

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Categories EATS + DRINKS

making the perfect souffle and other missed resolutions

20 Feb

alright. so it’s almost the end of february and i need a do-over.

might have been a leetle zealous with the new years resolutions. first, there were the resolutions. then came “things i want to do in 2012”. then finally, my post do something for 30 days.

i forgot what i was going to do. it is all too overwhelming now. i’ve got plenty of excuses why too… went to vegas for sister’s birthday and got crazy. then came home and promptly got sick – pneumonia – and think i went a little brain dead in the meantime. so do-over please.

in front of all of you, my fans, my supporters, my loyal reader (mom) i’m going to set up new things to accomplish this year. and you can all hold me accountable. i’m going to resolve to not call them resolutions. i don’t know what to call them but let’s come up with something positive because sometimes i think that because you have resolutions it indicates that something is wrong with you that you have to fix. and one of the hardest lessons for me to learn is that i’m loved just the way i am. that phrase doesn’t mean you shouldn’t be constantly striving to learn and to improve yourself but it will always come back to this:

i’m already loved.

this goes much deeper than my husband loving me or my family. it’s the kind of love that fills that hole inside you that is so empty that you try to fill it with so many things: food, over concentrating on your kids/job/self, drinking, and the list goes on. if you want to know more about that, then click here. otherwise let’s get back to the discussion at hand, shall we?

2012:

1. lose 50 pounds. getting serious now. i’m going to look really cute, so those that may be intimidated, watch out. i’ve got new gym shoes to show that i mean business.

2. make a perfect souffle. (they are low fat)

3. watch one TED video a week and document it.

4. to thine self be true. take care of myself. stop worrying or concentrating on other people’s happiness – get what i need for me to be successful/happy. this will then rub off positively on ROF.

5. take a class that enhances this blog. yep, i’m liking writing.

6. know where i want to be in 5 years. this will take some time figuring out. i’m really liking the idea of opening a modern day diner called griddlers -inspired by ROF’s really delicious grilled cheese sammies.

well, those goals don’t look so different from my original ones, but i feel so much more organized now.

Tags: goals, loved, resolutions, souffle

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Categories DEEP THOUGHTS, EATS + DRINKS

appreciating: fondue!

17 Jan

reposting alex’s post on fondue because it is the perfect time of year for it!I

i’m alex harland

and i have my husband mark to thank for introducing me to the fabulous appreciator!

before i launch into an account of why i chose my recipe, i feel i must come clean: i am about the furthest thing from a gourmet chef there is. back in the day when i had only myself to feed, dinner would usually consist of cereal, soups from cartons or packages of pasta i could drop in boiling water for 5 minutes. to this day, cooking for me is about ease and simplicity. if a recipe calls for more ingredients than i have fingers, i won’t go anywhere near it. ditto for tons of slicing and dicing.

ok, so clearly i’m no ina garten-

though how awesome would that be! but over the last decade my gastronomical confidence has increased exponentially. it helps that the aforementioned husband has always been an enthusiastic guinea pig with my experiments in the kitchen (he never was very keen on cereal dinners). i really started cooking when i took a leap of faith and left my job, flat and life in london to move in with mark in zurich, switzerland. and my all time favourite recipe from our sojourn in zurich has to be the one we proudly inherited from our swiss friends for fondue. it brings back so many great memories of beautiful wintry landscapes, days shusshing down the slopes of the alps and lazy evenings of long dinners with good friends by the warm glow of a chalet fire.

a quick lesson in geography:

there are 26 different swiss cantons (basically their equivalent of states). each canton has its own take on the making of perfect fondue. for instance, in the canton of vaud, fondue is prepared with gruyere cheese only but at varying degrees of ripeness. in the canton of jura, on the other hand, fondue is made up with half jura cheese and enhanced with shallots. and in geneva, 3 kinds of cheese are used: gruyere, emmentaler and a vaudois cheese. then, sautéed morels (fresh or dried and pre-soaked) or diced tomatoes are added. for the sake of swiss neutrality, i’ve opted for a non-canton specific basic recipe.

fondue ingredients (for 8 people)

2 ½ lbs shredded cheese (about 5.3 oz per person)- half gruyere cheese and half emmentaler

2 cloves of garlic

2 ½ cups dry white wine

6 tsp cornstarch

6 small glasses cherry kirsch

ground pepper

nutmeg

couple loaves of crusty bread

rub a heavy saucepan or heat proof clay fondue pot with the split garlic cloves. dissolve the cornstarch in the kirsch. put the cheese and wine into the pan and slowly bring to a boil, stirring constantly. when the cheese is completely melted, add the cheese and cornstarch mixture, stirring vigorously. continue to cook. season with pepper and nutmeg, to taste. serve over a fondue alcohol lamp and the cooking should continue on low heat. stir constantly with small pieces of bread speared on a fondue fork. try not to boil the cheese!

with that, i have several tips i feel i must share:

1. if you are lactose intolerant or pregnant, please abstain from this recipe.
2. fondue is usually eaten with bite-sized pieces of bread speared on a fondue fork. however if bread is not your carb of choice, small boiled potatoes may be used instead.
3. under no circumstances, i cannot stress this enough, drink water while eating your fondue!!!!!! we have a scottish friend who told a hysterically embarrassing story of the severe case of constipation that resulted from the breaking of this cardinal rule of fondue eating. fondue is best enjoyed with dry white wine or shots of kirsch.
4. fondue aficionados dunk their bread in kirsch before dipping it into the cheese. not for the faint of heart!
5. also a little fondue game- whoever loses his bread stirring in the cheese pot must pay for a round of beer or bottle of wine. if it happens to a woman, she must kiss the man sitting next to her.
6. by far the best part of the fondue is the final crusty bit of almost charred cheese at the very bottom of the pot. make it a fondue fork fight to the finish if you must to claim that last bite of heaven!
7. lastly, fondue is best served on a cold, wintry evening. we don’t get many of those here in texas so when they do come, make sure to take advantage. also, best enjoyed in the company of fun, close friends and family.

as the swiss say, en guete!

Tags: cheese, fondue

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Categories EATS + DRINKS

most unbelievable week in review

23 Dec

boy, i’m a very loved person!

what an incredible week i’ve had to say the least. if it seems like i’m bragging a little bit, i am. full force bragging.

the week started on monday, like most weeks do, but this was not an ordinary monday. first off, it was raining like the dickens. not a gentle pour, mind you – the kind of rain where every last leaf fell off the trees and there was a river flowing down our street. typically, my birthday week includes some sort of girls get together with friends and family from everywhere. but i didn’t have that going on this year. why? maybe i’d grown out of organizing big parties for myself? nah. i knew ROF had a lot of tricks up his sleeves so i just didn’t do it.

have no fear – suzanne is here

thanks to suzanne, she put together a small get-together with friends megen, jamie, katie and the 5 of us dashed through the storm to jamie’s new house. which is an unbelievably beautiful house – and oh so close to mine! we had crock pot meatballs, cheese, crackers and vino galore. got some good loot too – a great wine glass, book i’ve been eyeing and an awesome necklace that i had pinned on pinterest. lucky girl!

and that was only monday

flash to wednesday and this was my first day off of work until jan 3rd. what complete bliss. but of course i worked, but it just doesn’t seem like work when you’re laying on your stomach on your bed peddling away on the laptop. that night…ROF surprised me by taking me out for a pre-birthday dinner at the petroleum club in downtown dallas. just so you know where this place is… it is on the 40th floor of the building with the big hole in it – chase tower. this is a private club – you don’t even pay, dahling…you just sign for it. it’s been around since 1934 primarily for oil men (cue the music from the dallas tv show) ROF’s friend is a member and this was the second time we went there – the first being the night we got engaged. here are some pics I snapped.

our table was snug right up against the window and the view amazing. ROF started with a salad, me with my favorite – escargot ! then i had boston scrod in a lobster sauce and goat cheese polenta, side of lobster mac & cheese and mushrooms. ROF had lamb and side of sauteed spinach and asparagus. truly, we were spoiled! and an excellent bottle of vino as well. after that we went from high atop dallas to our favorite local dive – louie’s on henderson. just for a nightcap cuz that’s how we roll.

thursday was the actual birthday of me and the festivities started while i was still in the pjs. ROF gave me a beautiful new purse and the new cartier perfume. spoiled. rotten. and loving it.

and i got some fabulous cards (thank you prendevilles & karen!!) and facebook messages (isn’t that fun?) but then ROF took us both to get deluxe manicures and pedicures at my fave salon down the street. it was PACKED solid in there. these little twerps, i mean, adorable kids kept saying: “MOM WHAT IS A BOY DOING IN HERE?!” which made us giggle. some people need to realize that not everyone thinks their kids are as cute as they think they are. geez. i did snap a pic of ROF with his hands all wrapped up in towels but thought i’d have to run for cover if i posted it.

then we headed over to henderson to go to the porch for lunch. we love that place. it is like someone opened up their house to a whole bunch of people for lunch. we sat at the bar and had a lot of fun together. we love to laugh and talk. he’s the best.

then i took a nap.

but the real fun was just going to be underway. mom and katie came over and we did our christmas with them since we wouldn’t see them on the 25th. as a surprise, ROF ordered steak and all the fixings from a very awesome steak place in dayton, ohio. it was a place mom & dad went to a lot in 1967 and 1968 before they had any kids. imagine the look on mom’s face! plus the steak was absolutely outstanding. but wait…back up… first katie’s job was to bring an hor d’oerve. and she made this from barefoot contessa.

this would be puff pastry with guyere cheese and pepper salami. seems too heavy but it is not. it was heavenly. we had that with an apple martini to start the evening.

and we had steak, noodles with green onion, salad with pine club dressing.

and then as a special surprise to me… german chocolate cake with amaretto frosting… best cake i’ve ever had….

lastly, was fooling around with a new app and took some pics of the house:

thanks for letting me brag on my most fabulous week this year!! thank you ROF ! and mom, katie, suzanne, jamie – everyone.

Happy Holiday!! XXOO

Tags: birthday, family, joan, Katie, petroleum club, pine club, rof, steak

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Categories EATS + DRINKS

starting forever now

29 Nov

this past weekend,

ROF and i threw our first annual chili party. thanks to my aunt sally and her family’s age-old tradition in california – we copy-catted the concept. i love the thought of first & annual together. it means we’re going to do it every year. setting our own traditions so that we look forward with anticipation to the holiday season because we are ensuring that it is kicked off with family and friends. how blessed are we?!

we had some great learnings from our first one. don’t invite kids. HA!! that made me laugh because i’m only kidding…for real. the kids were the best darn part because they were so darn cute!

with every little joke there is a little bit of truth and really i said that because my house is not very child proof. it is bulldog proof, but not child-proof…but i will learn for next time.

“dude, i’m worn out!”

these are the things we learned:

1. kids – yes, dogs – no. max was a wreck with all the people.

2. use alternative means of music. couldn’t take quality or quantity of pictures because my phone was pushing out the jams in the back house.

3. have your mom make all the chili for your party and take credit for it when she is not in listening range. man, was that chili good & popular too.

4. people take small amounts of cole slaw not huge scoops like we thought. we’re swimming in cole slaw.

5. rof showed me how to take left over cornbread muffins, break them in two and fry them in butter on the stove for breakfast the next day. exactly what my butt needed because it isn’t quite to the size i’d like it yet.

all in all – 35 people, 11 kiddos, 2 dogs and 2 vats of chili. success! can’t wait for next year.

ps. rof knows how to pack a cooler but he also knows how to set up a bar for a party. that will be his next post.

live from austin – over and out!

Tags: best chili, chili, holiday party, holiday tradition

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Categories EATS + DRINKS

appreciating susan…

16 Nov

but i hope not embarrassing her by talking about her so much!

susan and mike kindly put us up this past thursday through sunday. i was in nyc for a conference and ROF flew in and we spent some quality time together. i treasure the time we get to spend because it is never enough. luckily, we get to go back very soon. i hope that susan doesn’t think that everytime i come over i’m going to shoot pictures and blog about her (that would be uncomfortable, to say the least!) but i do want to give a shout out to her meals but something even more than that.

listen up those of you who have company coming over the holidays

i’ve learned something important from susan – ya gotta have a plan. susan is a fantastic cook but also one that isn’t slaving away in the kitchen while you try and talk while assembling a meal. for example, breakfasts were all planned, she had pre-made everything, so it just needed to be warmed. when we went to the football game on saturday, she used a crock pot so not only was dinner ready when we got home, the house smelled so good. so i’ve decided to give her a holla about the great meals she fixed while we were there.

first, there was the sausage & peppas (peppers, but i like to use an italian accent here) this was a request from my boy. his favorite. and i know why. we’re going to have to get that recipe, susan. she also made an edamame salad with red onion and a tangy dressing.

then for lunch the next day, she popped in a mac & cheese casserole with ham. it was so good and fun to have a nice lunch together. not your typical peanut butter and jelly, my friends!

we’re talking so much about food here, folks but you wouldn’t believe the fall foliage we were looking at! I snapped a ton of shots:

just looking out the front door! lovely.

ok, back to food. after lunch was a to-die for (made by susan in advance…) chocolate cake. can you say good. i especially loved the chocolate chips on top, they were slightly melty.

i’m sorry, i didn’t mean to get that close up! i am drooling right now. thank god it’s my husbands pillow i’m on, not mine.

that night, it was girls night and susan and i went to an awesome restaurant for dinner. il mondo vecchio was the name of it and it was in madison, new jersey. what a place!! it was so quaint and nice inside. the food was to die for. i had the butternut squash ravioli and susan had the mushroom ravioli but we started with the special scallops in a saffron sauce. would have loved to have snapped a pic of the food but it was gone before i could think of it. thanks susan for the chats and the great place.

Lastly, we take the food journey to breakfast the next day…this coffee cake (again, made in advance) waited for us that morning.

and there we complete our journey. i was too tired to snap pictures of the moist (lol) pot roast, baked potatoes and brussel sprouts that was for dinner that night after the game. sorry. bad blogger. but bucknell won!

thanks susan, mike and michael for opening your home to us this past weekend. we had a great time and loved being with you! xxoo

Tags: coffee cake, fall, il mondo vecchio, mac and cheese, new jersey, susan

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Categories EATS + DRINKS

breakfast for dinner, “off-limits” tv shows & kat

3 Nov

breakfast for dinner – the ultimate comfort food

by kathrine glass – friend of the appreciator and wanna-be mayor of her house!

ever have one of those days when you want something for dinner that is really satisfying but not too high in calories; something quick and easy to make with an equally easy clean up; something to de-complicate dinner instead of adding to the stress of your really long day? oh – and something that the whole family will love? of course you have!

while I fancy myself a pretty good cook, well, recipe follower, i love a good dinner that needs no real recipe and takes me back to my childhood days. this one is a favorite! my grandmother evelyn use to make me this dish when i would stay overnight with her. the two of us would sit around her huge dining room table, eat “breakfast for dinner” and watch “off-limits” television shows i wasn’t allowed to watch at home. two things that felt a little risky and rebellious to me. what fun!

not only does the dinner conjure up fond memories of being with my grandma, it also really makes me feel good! kind of like a big bear hug does. what could it be? grandma evelyn’s breakfast for dinner, of course! basically it’s canadian bacon, hashbrowns, swiss cheese, eggs and some salt and pepper. pretty simple stuff but when you put it all together i guarantee it’s an adult and kid pleaser alike!

what you need:

– canadian bacon or ham slices. now days i often use honey ham thinly sliced. i like the extra sweetness and think the thin slices of ham are better than it’s thicker canadian bacon cousin. i usually use two – four slices per.

– thinly sliced baby swiss, mozzarella, monterey jack or provolone cheese. i prefer the baby swiss for the little extra bite and it balances out the sweet ham very well. but it really doesn’t matter. just use whatever light, white cheese you have in the fridge. i usually get the pre-sliced kind and use one and a half slices per.

– hashbrown patties. i prefer ore ida but i am sure any will do. i use one and a half per.

– two eggs per.

– salt and pepper to taste or use paula deans house seasoning, which i prefer. it’s good on just about anything. that recipe to follow.

– and feel free to make yourself a mimosa or go with your usual red or white wine. it is dinner, after all!

what to do:

– begin to cook your hashbrowns according to the package instructions. make them crispy so they can stand up to the layers of ham, cheese and eggs.

– heat your oven to 450.

– about 3/4ths through the cooking time of the hashbrowns start cooking your eggs. i like mine poached with the yolks a little runny. i have these great little things called poachpods which have made my life super easy when cooking eggs. no more egg whites all over! and the more pods you have the more eggs you can cook at one time. they won’t stick together! love those little pods!

– your hashbrowns should be done just a few minutes before your eggs. take one of the hashbrowns and cut it in half. lay one full hashbrown with the half hashbrown to make a supersized hashbrown. season to your liking.

– take one piece of cheese, cut it in half and layer both pieces on top of the hashbrowns so that it connects the two pieces.

– layer the ham on top of the cheese.

– take the extra half of slice of cheese and layer on top of ham.

– put into the oven until the cheese begins to melt.

– gently place the two eggs on top of the hashbrown stack.

– i usually pop it back in the oven for a minute or two just to make sure everything is heated up nicely. seems like my timing is always just a little off so a last minute touch up works well.

– season with salt and pepper and/or paula deans house seasoning.

– add a bowl of fruit, apple sauce or other favorite side and serve! i try to always keep pre-packaged fruit in it’s own juices and natural apple sauce, both with no sugar added on hand for busy days and exhausted nights!

Paula Dean’s House Seasoning

– 1 cup salt

– 1/4 cup black pepper

– 1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months

Tags: breakfast for dinner, eggs, food, guest blogger, hash browns, kathrine glass, recipe

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Categories DEEP THOUGHTS, EATS + DRINKS

lasagne recipe timed just right!

27 Oct

this blog is by kirsten hoover

cousin of the appreciator (daughter of aunt sal)

entertaining is an art that my mom masters. she famously has 70+ people over for chili the night before thanksgiving and even more than that on christmas day for brunch. everyone always asks how she does it and honestly i don’t know. i truly think she does have superpowers but she has also taught me the art to a good dinner party…timing. she says she learned this from her mother who also a great entertainer. according to mom the key to a great party is getting everything timed right. now i’ve been to a party where the host is whipping up the dish at the last minute, casually drinking a glass of wine and able to carry on a conversation with the guests all at the same time. i am just NOT this kind of cook. when my mom has these massive parties she is also able to sit and talk to her guests ….because she has done everything ahead of time. some people think that in order to have a dinner party you need to be a great cook and this is not so. people just want to spend time with you and have fun.

so take this recipe, make it ahead of time (even the day before) with a caesar salad (lettuce, croutons, dressing, done) and sit and enjoy the people you love.

lasagna

ingredients

2 tablespoons olive oil
1 cup chopped yellow onion (1 onion)
2 garlic cloves, minced
1 1/2 pounds sweet Italian turkey sausage, casings removed
1 (28-ounce) can crushed tomatoes in tomato puree
1 (6-ounce) can tomato paste
1/4 cup chopped fresh flat-leaf parsley, divided
1/2 cup chopped fresh basil leaves
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 pound lasagna noodles
15 ounces ricotta cheese
3 to 4 ounces creamy goat cheese, crumbled
1 cup grated Parmesan, plus 1/4 cup for sprinkling
1 extra-large egg, lightly beaten
1 pound fresh mozzarella, thinly sliced

directions

Preheat the oven to 400 degrees F.

Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons of the salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.

Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.

In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.

Tags: aunt sal, best lasagne recipe, kirstin hoover, lasagne

Comments 2 Comments
Categories EATS + DRINKS

hawaiian pumpkin pie recipe, beer & lori roe

20 Oct

when my awesome cousin, the appreciator, asked me for a recipe/drink post for her blog, i said “sure! sounds like fun.”

cousin lori with her daughter linds & aunt annette

It then took me about two seconds to realize there was one small problem – i don’t cook. i weighed my options:

my “plan a” was to write about the one “recipe” i do have. marinate salmon in a combination of yoshida’s gourmet sauce and brown sugar. then bake it. ok, so plan a is a little short and incomplete, so i thought of a plan b.

appropriately, my “plan b” was beer.

i’ve tried lots of different beers over the years. as i started to put together my list of favorite/interesting beers – rogue dead guy ale, lost coast great white, walkabout workers pale ale . . . i realized that most of these beers are impossible to find if you don’t live in northern california or southern oregon. so, about all i have to offer on the subject of beers is this – explore the local microbrews wherever your travels take you. they won’t all be winners but it’s sure a lot of fun exploring the local varieties.

so, on to “plan c” . . . call my mom.

when i picked up the phone to call my mom, i suddenly felt nine years old again. of course my mom can have three dozen cookies ready by tomorrow for the school bake sale. as i talked with my mom about what to write, we took a journey through years of stories related to the kitchen. a couple of the stories may explain why i don’t cook . . . there was the crème de menthe display i destroyed with a grocery cart after weeks of begging my mom to let me “drive” the cart (my driving privileges were revoked for months after that little incident). there was also the brand new mixer i destroyed by getting the spatula caught in the beaters. as my mom shared her stories of the kitchen, i realized how many great memories were created in our family kitchen. it almost makes me want to start cooking . . .

so no surprise, the recipe we selected comes with a story.

hawaiian pumpkin pie was always a holiday family favorite. my brother, jim, especially loves this dessert, so when he was invited to aunt joan and uncle jim’s house (yep, also home of the appreciator) for thanksgiving dinner years and years ago, he offered to bring hawaiian pumpkin pie. the recipe truly is a great recipe – if you remember to add all the ingredients. that thanksgiving, jim forgot one ingredient – the sugar. aunt joan said, as the appreciator’s family sat eating dessert, they were exchanging glances as if to say “does your piece taste as bad as mine?” afraid of hurting jim’s feelings, they never said a word and waited until jim had left to compare notes on what went wrong with the pie. so here it is . . . just don’t forget the sugar.

hawaiian pumpkin pie

1 baked 9″ crumb crust
1 pt. vanilla ice cream
1 c. canned pumpkin
3/4 c. sugar
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. cinnamon
1/2 tsp. salt
1 c. heavy cream, whipped
1/2 chopped pecans

spread slightly softened ice cream on bottom of cool pie shell. put in the freezer.
combine pumpkin, sugar, spices and salt. fold in whipped cream. spread over ice cream in pie shell. sprinkle with pecans. put in the freezer. remove from freezer a few minutes before serving. can be frozen up to one month.

crumb crust:
combine 1 1/2 c. graham cracker crumbs, 1/4 c. sugar and 1/4 melted butter or margarine. Press into a 9″ pie pan. bake at 375ºF for 8 minutes. cool.

Tags: guest blogger, Lori Roe, pumpkin pie, recipe, thanksgiving

Comments 8 Comments
Categories EATS + DRINKS

holiday noodles & rasberry whip recipe and my cousin britt

13 Oct

today’s special guest recipe is from my wonderfully fun cousin, britt snyder in San Marcos, California

hi appreciator!

below are 2 recipes from torin’s nana. they used to eat the “noodles” (they call them “noodles” but it is kind of like chicken noodle soup) on christmas day. since we already have a christmas tradition we make these on Christmas Eve:

nana’s christmas chicken noodles

2 6-7 pound old stewing chickens, washed, discard heart and gizzard
12 eggs, beaten
3 teaspoons salt ( or more to taste)
8 cups flour
1 large can chicken broth (we use more to make it a little more soupy)
4 carrots unpeeled
2 large onions
1 head of celery
2 bay leafs

put hens in a big pot with a big can of chicken broth and 1 big can of water so chicken is covered.

add carrots, onions, celery, and bay leaves. i cut onions in half and clean carrots and celery.

cook chicken for approximately 2 hours until you can pull a leg off.

cool, then strain after you remove chicken. discard vegetables and reserve broth in a big pot.

take meat off the chickens and set aside to be added at the end.

mix eggs, salt, and flour by hand adding flour slowly – make into a big ball. ( you need a very large mixing bowl for this)

take a hand full of dough and roll our as thin as possible.

lay rolled dough on a sheet to dry until you can roll them up to slice. (several hours- but watch that they don’t get too dry)

bring broth to a boil, add noodles slowly and stir.

cover and cook for 20 minutes ( no peaking or you’ll ruin it) over medium heat – do not burn.

add chicken before serving.

i have found a turkey fryer to work the best for cooking the noodles. you have to do it outside. over the years we found the average kitchen cook tops to be really inadequate for cooking such large quantities. if you need to cook on a cook top you may want to divide into two smaller pots. still no peeking as nana would have said. i also made the noodles ahead of time one year ( by a day or so) and it seemed to cut the work and mess in half without any sacrifice in taste.

baby tailyn's first christmans rolling noodles!

nana snyder’s raspberry whip

1 bag frozen raspberries in heavy syrup, drained overnight
2 large packages raspberry Jell-O
1 cup whipping cream, whipped.

make Jell-O as directed only replace as much water with raspberry juice as possible while still following Jell-O directions.

place in refrigerator and let sit till it coats a spoon (approximately 1-2 hours)

fold raspberries in.

fold in whipped cream.

refrigerate.

it is hard to find raspberries in heavy syrup, i use frozen raspberries and reserve any juice while thawing in a strainer. i add 2 teaspoons of vanilla to the whipping cream for added flavor.

serve on iceberg lettuce with whipped cream and a green and red cherry on top

xoxo

Tags: aunt sal, britt, holiday food, holiday recipe, noodle recipe, rasberry whip recipe

Comments 7 Comments
Categories EATS + DRINKS

swiss fondue recipe, wintry landscapes and the importance of drinking water

6 Oct

i’m alex harland

and i have my husband mark to thank for introducing me to the fabulous appreciator!

ok, so clearly i’m no ina garten-

a quick lesson in geography:

fondue ingredients (for 8 people)

2 ½ lbs shredded cheese (about 5.3 oz per person)- half gruyere cheese and half emmentaler

2 cloves of garlic

2 ½ cups dry white wine

6 tsp cornstarch

6 small glasses cherry kirsch

ground pepper

nutmeg

couple loaves of crusty bread

with that, i have several tips i feel i must share:

1.       if you are lactose intolerant or pregnant, please abstain from this recipe.
2.       fondue is usually eaten with bite-sized pieces of bread speared on a fondue fork. however if bread is not your carb of choice, small boiled potatoes may be used instead.
3.       under no circumstances, i cannot stress this enough, drink water while eating your fondue!!!!!! we have a scottish friend who told a hysterically embarrassing story of the severe case of constipation that resulted from the breaking of this cardinal rule of fondue eating. fondue is best enjoyed with dry white wine or shots of kirsch.
4.       fondue aficionados dunk their bread in kirsch before dipping it into the cheese. not for the faint of heart!
5.       also a little fondue game- whoever loses his bread stirring in the cheese pot must pay for a round of beer or bottle of wine. if it happens to a woman, she must kiss the man sitting next to her.
6.       by far the best part of the fondue is the final crusty bit of almost charred cheese at the very bottom of the pot. make it a fondue fork fight to the finish if you must to claim that last bite of heaven!
7.       lastly, fondue is best served on a cold, wintry evening. we don’t get many of those here in texas so when they do come, make sure to take advantage. also, best enjoyed in the company of fun, close friends and family.

as the swiss say, en guete!

Tags: alex harland, cheese fondue recipe, fondue, fondue recipe, swiss fondue

Comments 7 Comments
Categories EATS + DRINKS

how an irish lass came to make a mean rice ball!

28 Sep

hi. i’m jeanie hornung. friends with “the appreciator”.

when i met my husband it was pretty much love at first sight…i mean he was just smitten with me (hehe)! not long after that, we went to his home town of gloversville, ny to meet the fam.

well, i’m about as irish as the day is long but was delighted to meet his family which is SO italian!

and when i say italian…I mean ITALIAN…

i met them all….uncle charlie, uncle mimi, uncle fonzie, cousin mario, cousin chuckie and of course grandma and grandpa franco. they were (and still are) loud, loving and full of life!

they also love to eat

they pride themselves and argue about who makes the best puttanesca, pizza rustica, potato gateau and stroffoli. rice balls happen to be a particular franco family favorite and it is accepted that grandma franco made the best rice balls. her rice balls were on every holiday table and made frequent appearances for weekly sunday dinners. grandma franco passed away a couple of years ago and we miss her a lot. grandpa still carries on her tradition and makes rice balls every time we’re home to visit.

we make grandma’s rice balls on occasion

and i can’t think of a better way to honor her memory than to pass on not only her recipe but love of family to my children. try as i might to perfect them, they still let me know that while my efforts may be acceptable, they are still not grandma franco’s rice balls!

this is a picture of the Our Lady of Mt Carmel Church cookbook that grandma gave to me with her rice ball recipe included among some other gems.

rice balls recipe

1 lb of river rice (or long grain rice)

3 eggs

parsley ( no measurement…so just guess)

1 stick of butter

salt and pepper to taste

1 handful of grated cheese (no specifics here either, but we’re Italian so go with Parm)

Breadcrumbs ( use what you need to bring mixture together)

boil rice until almost cooked. drain and put in bowl.

add eggs, butter, parsley and remaining ingredients including enough breadcrumbs to firm up the mix.

mix well with hands until nice and firm.

roll into balls – a little bit bigger than golf balls. roll into breadcrumbs.

deep fry in the fat of your choice ( this sentence make me laugh). make sure the fat is piping hot.

cook until brown. this is what they look like before you put them into the fat of your choice:

you can serve with or without red sauce,

but always with a big loud dose of italian love!

Tags: italian food, jeanie hornung, rice ball recipe

Comments 5 Comments
Categories EATS + DRINKS

5 lovely links (you’ll love!): pumpkin

27 Sep

i think you get the point by now, i love fall and everything that goes along with it –

link #1: better homes & gardens shows some creative ways to decorate with pumpkins

link #2: pumpkin pancakes. to-die-for!

found these on a blog called “annie’s eats” . and you can get the recipes there too. just look at these…

link #3: skinnygirl pumpkin pie dip

here is link to original post at skinnytaste

15 oz can pumpkin
3/4 cup brown sugar (Splenda would work too)
1 tsp vanilla
1/8 tsp cinnamon
1/8 tsp pumpkin pie spice (or more to taste)
6 oz fat free Greek yogurt (I used Chiobani)
8 oz cool whip free
cut up apples to dip (extra points)

Mix pumpkin with brown sugar, vanilla and spices, blend well. Mix in yogurt.

Fold in cool whip and chill in refrigerator until ready to eat.
Makes about 6 cups.

link #4: pumpkin smelling candles

link #5: pumpkin scarf

hope you enjoyed today’s links! i enjoyed finding them for you. no matter where you are today i hope you have a very happy day.

Tags: pumpkin, pumpkin dip, pumpkin pancakes, pumpkin scarf

Comments 2 Comments
Categories EATS + DRINKS

pesto cheesecake, chili, pumpkin somethin’ & sal

22 Sep

let’s put the cart before the horse, and begin with not one…but three recipes…….

pesto cheesecake……the beginning

1 tablespoon butter-
1/4 cup dry bread crumbs-
1/2 cup plus 2 tablespoons grated parmesan cheese,
16 oz. softened cream cheese,
1 cup ricotta cheese,
1 tablespoon salt,
1/8 teaspoon cayenne pepper,
3 eggs,
1/2 cup prepared pesto sauce,
1/4 cup pine nuts

1. rub butter on bottom and sides of 9 inch spring-foam pan. mix bread crumbs with 2 tablespoons grated parmesan cheese. coat pan with mixture.
2. blend cream cheese, ricotta, salt, cayenne and 1/2 cup parmesan in large bowl until light. add eggs one at a time. beat well. set aside 1/2 of the mixture.
3. blend the other 1/2 with the prepared pesto sauce. pour into the prepared spring-foam pan, smooth the top. carefully spoon the plain mix over the top, smooth. top with pine nuts.

bake in a preheated 350 degree oven for about 45 minutes. loosen sides, release spring, transfer to platter. garnish with fresh basil sprig. serve warm with crackers. yield 16-18 servings.

chili….the middle

5 pounds ground beef,
3 teaspoons cumin,
1 large package frozen onions,
6 one pound cans of chopped tomatoes,
6 one pound cans of chili beans,
4 cans tomato soup,
3 tablespoons salt,
1 teaspoon pepper,
2 tablespoons chili powder (do not drain the liquid from the beans and tomatoes)

saute beef and onions. add seasonings. add rest of ingredients. simmer 4 hours. do not add water.
serves 20-25

NOTE: the truth of how you do this is make it a few days ahead, open your spice drawer and keep adding spices. add lots more cumin, chili powder, and a ton of lawry’s salt and pepper.

pumpkin somethin……the end

1 cup milk,
3 eggs,
1 cup sugar,
1 teaspoon cinnamon,
1/4 teaspoon ginger,
1/8 teaspoon cloves,
1/2 teaspoon salt,
1 large can of pumpkin,
1 package yellow cake mix,
3/4 cup nuts,
1 and 1/2 stick of margarine.

mix well the milk, eggs, sugar, spices, pumpkin and salt. pour in a 13 x 9 inch pan. sprinkle dry cake mix over the top of mixture. drizzle melted margarine over top. sprinkle nuts on top. bake for 1 hour at 350 degrees, or until browned.

my name….sally nilsen….i’m “the appreciator’s” aunt (joan is my sister)

the story…..how does a tradition begin? i know exactly how this one began. my husband and i have lived in california for forty four years. sisters, parents, aunts, uncles, cousins, and grandparents on both sides all lived in other states. with no “blood” relatives nearby, our friends became very important, especially during the holidays. we had spent our first five thanksgivings in california with two friends who were transferred to boston. they vowed to always return for the thanksgiving celebration. they kept their promise, and to kick off the weekend together, i decided to have a chili party….easy….could make it ahead, and enjoy our “company.”

about forty years ago we started with about 10 people. now the group has swelled to 75 +. i triple and half the chili recipe. lots of oyster crackers, grated cheese, chopped onions and sliced jalapenos are available.

i throw together some large bags of marie callendar’s prepared corn bread mix (add water, bake, it’s done), buy about $100.00 worth of colonel saunders cole slaw, put it in my own glass bowl..nobody knows (expensive, i know, but easy and goes nicely with the chili) and enjoy my guests. my husband tends the bar, people get their chili dinner whenever they want, some stay a long time, others drop by to have a quick dinner, and say hello. if there are any leftovers we enjoy them the rest of the weekend, along with turkey sandwiches.

i really have to admit that this is my favorite party to give.

it opens up the holiday season and brings good friends together. now the event has trickled into other generations. if a grandparent is in town they come and our children’s friends come with their children. i hear people ask, “are you going to wednesday night before thanksgiving at the nilsens?” and i sit back, relax, and think about how “the tradition” began.

oh….if you’re in long beach over thanksgiving….give us a call.

Tags: aunt sally, britt nilsen, chili recipe, joan, kirsten nilsen, pesto cheesecake recipe, pumpkin recipe, recipe, sally nilsen

Comments 7 Comments
Categories EATS + DRINKS

5 lovely links (you’ll love): tailgating recipes

20 Sep

happy tuesday!

another day, just aiming towards friday. i hope you’re doing well. today is tuesday, so you know what that means…i find links and you click on them. it’s really that simple. for some reason lately, i always have food on my mind. it’s just wrong. i think it could be stress. but that’s another blog post all together.

since i’ve been on this fall kick (and if you must know, i am a full fledge cowboy fan) and it’s time to talk tailgating. here are some links to some good ones.

LINK #1 cheddar blt burgers with tarragon russian dressing

cheddar burger with tarragon russian dressing

LINK #2 italian chicken soup

i think this is great to pack in a thermos and sip while the burgers are being made! thanks ree

Ingredients

1 box Ditalini Pasta (very Short Macaroni-type Pasta Noodles)
1 Tablespoon Olive Oil
1 whole Cut Up Fryer Chicken
8 cups Low Sodium Chicken Broth
1 whole Medium Onion, Diced
2 whole Green Bell Peppers, Diced
2 stalks Celery, Diced
2 whole Fresh Jalapenos, Diced
1 Tablespoon Olive Oil
1 can (28-ounce) Can Whole Tomatoes
2 cups Heavy Cream
⅓ cups Extra Virgin Olive Oil
4 Tablespoons Minced Fresh Oregano
Salt And Freshly Ground Pepper, To Taste
Parmesan Cheese Shavings, For Serving

preparation instructions

Cook pasta in a pot according to package directions, being sure not to overcook it. Drain and rinse in cold water to cool. Toss in 1 tablespoon olive oil and set aside.

Place chicken in a large pot or dutch oven and cover in chicken stock. Bring to a boil, then simmer chicken, covered, for 30 minutes. Turn off heat and leave covered for 30 minutes. Remove chicken from pot and shred meat. Discard bones and set meat aside.

Dice canned tomatoes and return them to their juice. Set aside.

Heat a small skillet over medium high heat. Add olive oil and oregano and turn off heat, stirring over the next minute to keep oregano from burning. Set this aside.

Either pour off chicken broth into a separate container or use a new pot to saute onion, green pepper, celery, and jalapenos in 1 tablespoon olive oil over medium heat until tender and golden brown, about 10 minutes. Add chicken broth, shredded chicken, and tomatoes with their juice. Bring to a boil, then reduce to a simmer. Add cooked pasta, cream, and all the oregano and olive oil from the small skillet. Stir to combine. Turn off heat.

Serve with lots of Parmesan sprinkled on the top–the more the better! Crusty Italian bread is good, too.

LINK #3: traditional southern deviled eggs

i’m not usually a fan of paula deen just because that accent drives me BONKERS but these eggs will be the hit of your party or tailgate. just pop them in a tupperware dish and throw on the table. BAM! oh, wrong chef.

LINK # 4: amy’s party ideas

check out these great and cute ideas for a theme party on the sidelines…

LINK # 5: carmelized onion dip

gotta have a dip! check this one out from southern living (click above)

Tags: 5 lovely, 5 lovely links, cheeseburger, food, recipe, tailgaiting

Comments 1 Comment
Categories EATS + DRINKS

shrimp, potatoes, beer & karen

15 Sep

low country boil recipe

by karen krause, aka “the appreciator’s” stepmom

having lived in south carolina for a few years, this recipe represents traditional low country cooking. it was my quick and easy solution for a casual dinner party, not much fuss, prepare in a big pot, add cole slaw and piping hot bread and finish with peach cobbler.

fill a large stock pot 2/3 full of water

add 3-4 tablespoons old bay seasoning

16 small red new potatoes

8 ears fresh corn (i break in half)

2 1/2 pounds kielbasa sausage, slice into one inch pieces

2 pounds xl fresh shrimp, unpeeled

bring water and seasoning to a rolling boil in large stockpot
add potatoes, return to a boil and cook uncovered, 10 minutes
add sausage and corn and return again to a boil and cook 10 minutes or until potatoes are tender
add shrimp to pot, cook 3 minutes or until shrimp are pink, careful not to overcook
drain off stock, toss with butter and serve on a huge platter over newspapers spread atop your table

tip from me to you-often times rather than buying shrimp by the pound, i calculated approximately how many shrimp servings per person, perhaps 6-8 xl depending on the appetites of your guests

Tags: beer, cobbler, karen, low country boil, Old Bay, recipe, shrimp

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Categories EATS + DRINKS

best spaghetti, buttery breadsticks & mom

8 Sep

today’s guest recipe blogger is my mom.

if you don’t know her already, you can read about her here. Or click the “wednesday story” to the right!

i’m joan krause, mom of “the appreciator”. she invited me to supply a favorite recipe and story. my absolutely favorite thing to make and to eat is spaghetti. who knows, maybe it’s because of the lycopene in the tomatoes.

according to wikipedia:

“lycopene is not an essential nutrient for humans, but is commonly found in the diet, mainly from dishes prepared from tomatoes. When absorbed from the stomach, lycopene is transported in the blood by various lipoproteins and accumulates in the liver, adrenal glands, and testes.”

hello? testes? well, i’ll tell you one thing, they have never found lycopene in my testes and that’s a fact!

i truly think i’m a spaghetti-a-holic.

when I turned 16, my mother gave me a surprise birthday party. i’ll never forget it. she told me that i had to babysit my cousin on my birthday and i just couldn’t understand how a mother could ask her daughter, on the most important birthday ever, to babysit. when i got home, mom asked me to go in the basement and get something out of the old chest freezer. i went downstairs, there were all my friends and i was surprised! i, obviously, forgave my mom. plus, she fixed spaghetti for us all.

then, on our mom and dad’s 25^th anniversary, i was around 22 and my sister sally was 18 or 19. we decided to give them a party (much to my mother’s dismay). our mom was quite the entertainer, so losing this control was not easy for her.

side view of our house in cincinnati - wish i could find the front view - darn!

what did we decide to cook?

spaghetti of course – not necessarily my parents favorite dish, but it was mine. my parents were out on our beautiful long front porch having drinks with four other couples. meanwhile, sal and i were busy in the kitchen and i’m carrying the spaghetti pot from the old chambers stove to drain the water. sally said, “don’t drop it!” which i promptly did. spaghetti was everywhere. we were literally skating on the starch and sally was laughing so hard. i shouted, we’ll laugh later, these people have to eat now!

my mother

walked through the closed swinging door from the dining room – had her hand over her mouth and not saying anything, turned around and went out to the porch. needless to say, the cocktail hour was extended, more spaghetti was made, and the guests were finally able to come to the table. we heard that it was the best party ever. hmmmmmm …could it have been the extended cocktail hour?

mom, sally & me (mom is turned around and Sal to her right)

oK, i’ve changed my mind – everyone has their own favorite spaghetti recipe. i’m going to give you something you can make that is so easy and always goes with my spaghetti and everything else.

hot dog breadsticks

i have passed this recipe on so many times and i feel it’s a real winner. this was my mom’s recipe.

take a package of hot dog buns – cut the buns lengthwise, so that each bun makes 4 breadsticks.

take 2 sticks of BUTTER – not margarine – and melt in a frying pan.

get a cookie sheet lined with foil ready. dip one of the sticks in the butter till coated and put on foil lined cookie sheet. put them close to one another. after all have been dipped and warm from the butter,

take parmesan cheese, out of the shaker container, and heavily coat the sticks.

then sprinkle lots of poppy seeds on top – you can shake a little garlic salt on top if you want. (I don’t do this – but you can). now, if you’re making a lot, you might have to melt more butter.

i have cooked these several different ways – fast oven and a slow oven. The main thing is that you have to watch them. They brown fast.

400 degrees for 15-20 minutes and watch – could take longer

325 degrees for 30-40 minutes and watch – could take longer

a couple of variations are that you substitute cinnamon and sugar for the parmesan cheese. douse them in the butter and shake the combined cinnamon and sugar heavily over the top. or douse in butter and put any kind of finely grated cheese on top. so good!

you can do ahead and freeze then warm in the microwave. Great for large parties – everyone always asks about them!

Tags: breadsticks, cincinnati, guest blogger, mom, recipe, spaghetti, special recipe

Comments 10 Comments
Categories EATS + DRINKS

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up first is…. la comida.

Overall – B+

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what to make for breakfast?

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from the desk of ROF:

straight gin “smells like pine needles and tastes like hair spray”.

get:

do:

do not put top on martini shaker and shake it. you will have a disaster on your hands!

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like the margarita, the martini has many great memories for me.

gather:

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“One martini is all right. Two are too many, and three are not enough.” James Thurber

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nothing beats a juicy pot roast on the weekend.

thanks shirley!

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the kind of margarita i like to make now is nothing like these two i just described.

ROF’s epic margarita

this is a sipping drink!

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this is fancy chili.

PLEASE NOTE:

Devon’s Award Winning Chili (Serves 6 to 8 )

Copyright 2010, Devon Fredericks, All Rights Reserved

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here’s an older post that i love, so reposting… don’t hate me for recycling.

i think you get the point by now, i love fall and everything that goes along with it –

link #2: pumpkin pancakes. to-die-for!

link #3: skinnygirl pumpkin pie dip

link #4: pumpkin smelling candles

link #5: pumpkin scarf

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“One martini is all right. Two are too many, and three are not enough.”
James Thurber