Friday, November 27, 2009
That said, Happy Thanksgiving everyone! I hope y'all had a nice and relaxing holiday. I cooked for the first time and actually made a proper Thanksgiving spread for the bf, my mom and myself. I'll post pics soon of the spread which included: turkey, stuffing, mashed potatoes, mac and cheese, glazed carrots, broccoli casserole, green beans with bacon and onions, gravy and crescent rolls!
Have a nice Friday!
Friday, November 13, 2009
Wednesday, November 11, 2009
Last night for dinner the bf and I wanted something quick and easy, so I did a new twist on one of my favorites -- stir fry. I made a lemon/lime chicken stir fry with spicy saffron rice. It was delicious and super quick. Because the stir fry cooks so quickly, start the rice first and let it go for a bit before you start the stir-fry so that everything will be finished at the same time.
Monday, November 9, 2009
Macy's on State Street has also unveiled it's holiday windows. This definitely caught my eye and since I only had to work a half day today I decided to pop in and see what the inside of the store looked like. Needless to say I had no idea what awaited me inside.
Long story short, as I walked inside expecting to to hear the sounds of the season, I was shocked to hear 50 Cent's "In Da Club" playing extremely loudly. I was also surprised to see a crowd gathered in the middle of the store.
I soon found out why -- 50 Cent himself was there promoting his new fragrance. Seeing 50 Cent was definitely the highlight in an otherwise uneventful day so I thought I'd share my sighting with all of my fellow bloggers.
Saturday, November 7, 2009
The bf wanted clam chowder which I saw as a challenge and won (kind of). I spent $12.70 in the ingredients for clam chowder at my local supermarket. However, this could be under $10 if you've got some of the ingredients at home, since I realize that most of us have things like celery and onions on hand most of the time. Also, if you've got bacon on hand this cuts the price of the meal to $8 since the bacon was almost $4.
Anyway, here's the recipe for my $12 clam chowder (even though it was over $10, $12 for clam chowder is still pretty impressive if you ask me!)
1 onion chopped
2 stalks celery chopped
1 can chicken broth
1 can evaporated milk
2-3 potatoes chopped
4 slices of bacon chopped (optional)
1 tablespoon butter
2 cans whole baby clams drained with liquid saved roughly chopped
1 tablespoon of each: salt, pepper, Emeril's Essence, granulated garlic
3 sprigs of fresh thyme chopped (OR 1 tablespoon dried thyme)
1 bay leaf
In a large dutch oven cook the bacon over medium heat. Add the celery, onion and thyme. Stir well. Add the potatoes and the liquid from the clams as well as the chicken broth. Add the salt, pepper, essence, bay leaf and garlic. Cook the potatoes in this mixture until fork tender. When the potatoes are finished mash up a bit with a potato masher. Add the chopped clams and the evaporated milk. Reduce heat to low and bring this mixture to a simmer. Serve with saltine crackers or corn muffins.
Thursday, November 5, 2009
Monday, November 2, 2009
I also recently purchased individual ramekins for making things like chicken pot pie. Since I still had a pie crust left over from making the apple raspberry crostata as well as some left over chicken stock, I decided to make individual chicken pot pies.
I am very excited about the way they came out if I do say so myself. They were also super easy to make.
Individual Chicken Pot Pies:
1 package boneless skinless chicken breasts
1 tablespoon minced garlic (or 2 cloves garlic minced)
1 onion minced
2 stalks celery chopped
2 carrots chopped
1 zucchini chopped
1 cup chicken stock
1 cup frozen peas
1.5 - 2 cups water
1 tablespoon olive oil
1 tablespoon butter
1 tablespoon vegetable shortening (or 1 additional tablespoon butter)
2 tablespoons flour
1 refrigerated pie crust
1 tablespoon each: salt, pepper, sage, Emeril's Essence, granulated garlic
several sprigs fresh thyme
In a large dutch oven heat the olive oil over med. low heat. Add the carrots, onion, garlic and celery. Cook for a bit then add the chicken. Add the chicken stock, water (only add enough water to barely cover the chicken), thyme, salt, pepper, sage, essence, and granulated garlic. Poach the chicken in this mixture. Meanwhile, preheat oven to 450 (or whatever the pie crust directions say).
In a small skillet saute the zucchini in some olive oil or butter. Remove from heat.
Once the chicken has cooked remove from the poaching liquid. Allow to cool, then shred and return to the pot. Add the zucchini and the frozen peas. In a small bowl mix the butter (you may have to microwave it a bit to soften it), vegetable shortening and flour. Make a paste out of this mixture. Add to the chicken vegetable mixture. Whisk into the chicken mixture well. Return the chicken mixture to a low simmer.
Simmer the mixture until it begins to thicken. When the mixture looks like a very thick soup transfer to the baking dishes. Remove the pie crust from the refrigerator. Roll out and cut rounds to top the chicken mixture. Place on top of the baking dishes (which have been sprayed with nonstick cooking spray) and brush with olive oil and top with some Parmesan cheese.