Hitting up the City Walk

Moe and I decided to spend out last day in L.A. exploring the city.  After dropping my sister off at work this morning, we headed over to the City Walk at Universal Studios.  We wanted to go into the park, but since we are broke as a joke, going to movie and lunch would have to do!  Upon arriving we were absolutely FREEZING so we immediately hit up Starbucks and bought tickets to see True Grit.  We were pretty much the ONLY ones in the theater.  I guess most people in L.A. have better things to do at 10 am on a Thursday morning :) We didn't know much about this movie but had read good reviews.  I'll be honest.... I wasn't a huge fan and neither was Moe.  It was entertaining but not a movie I would want to sit through again.  After the movie, we went to Hard Rock Cafe for lunch as Moe had never been to one before.  After that, we walked around a bit and headed back to the apartment. In preparation for new years eve, I decided to take an hour and a half nap in the "Celebrity TempurPedic" bed.  This was a much needed sleep after spending five days on a pull out couch with Moe.  We have woken up every night and gotten into a huge brawl over who was in the middle of the bed.  I try to explain that its hard to avoid it when the mattress is a valley!  Anyways, here are some pictures from the day!

- Miss J

Book Review: The Girl Who Played With Fire

I have been working on this book for awhile now and am just now getting around to finishing it (normally not a good sign).  The first three hundred pages were relatively slow. I kept picking it up and putting it down. I had read the first book, The Girl With the Dragon Tattoo, which I LOVED so I was hooked on the story line even if the read wasn't the quickest.  Once I got to the last 100 pages of this book, I couldn't put it down though.  I found myself waking up at 6 am while on my vacation in L.A. just to finish the book.  The third book in this series, The Girl Who Kicked the Hornet's Nest, starts second after this one so I can't wait to get home and borrow it from my dad to read.  


-Miss J

Source:  Washington Post Book Review - The Girl Who Played With Fire

From The Washington Post's Book World/washingtonpost.com Reviewed by Dennis Drabelle Oddly enough, Lisbeth Salander was not at the center of "The Girl With the Dragon Tattoo," Stieg Larsson's long, complex, thoroughly absorbing thriller published in the United States last year. Despite sporting the beastly tattoo, Salander played second banana to journalist Mikael Blomkvist as he solved a decades-old mystery involving a missing member of a wealthy Swedish family. As if to make up for that slight, early in this sequel, "The Girl Who Played With Fire," Salander's name and photo appear in newspapers all over Sweden -- and not for her greater glory. Evidence places her at the scenes of three killings, and the gun used in two of them bears her fingerprints. The accompanying news stories portray her as an eccentric loner if not a nut case. Readers of "Dragon Tattoo" will not be surprised to learn that Salander is indeed still withdrawn and irascible -- and also highly effective as a computer snoop. As she dons disguises and changes apartments and eludes the police, she has her old colleague and lover, Blomkvist, on her side, but given his tendency to fool around with other women, she refuses to have anything to do with him. (A well-meaning chap who simply capitalizes on Sweden's famously permissive attitude toward carnal pleasure, Blomkvist can't understand why Salander avoids him.) Yet Salander is a rather different person from the brilliant but touchy Goth of "Dragon Tattoo." She is seasoned by a recent trip around the world. She has been phasing out her tattoos and piercings, partly because ostentation can be a spoiler for a private investigator and partly because they don't mean much to her anymore. And she is systematically becoming better acquainted with a subject for which she has always had a flair: higher mathematics. Besides putting her freedom in jeopardy, then, being fingered as a triple murderer threatens to reverse months of personal growth. While looking into the crimes for which she is wanted, Salander again demonstrates her formidable computer-hacking skills. One of her best shows comes when she needs to "borrow" a car; targeting the parking garage of a company where she used to work, she reprograms its surveillance system from afar. "Between 4:30 and 5:00 a.m. [the cameras] would show a repeat of the previous half-hour, but with an altered time code." Guess who will be on hand to do what in that "missing" half-hour. Those who know the young woman well take her prowess into account. Consider Nils Erik Bjurman, the guardian she reports to as a condition for staying out of the mental hospital to which she was once committed. Bjurman raped her in the first book, only to be punished by Salander herself, who caught him by surprise, tied him up and gave him a humiliating, homemade tattoo. Aware that she can read his computer's mind, the odious guardian is careful not to leave any cybertrace of his plan to have her taken out by a hit man. Even so, Bjurman comes to a bad end. Salander's estranged lover, Blomkvist, is craftier. Well aware that he can't keep Salander from breaking into his computer, he entices her to think better of him by creating a folder into which he stuffs whatever he learns about the ongoing murder investigation, along with his assurances that he believes in her innocence. In other words, he asks to be hacked. Slowly, in some of the novel's most dramatic sections, Salander begins to come around, and the pair tiptoe toward a reconciliation. The Swedish title of "Dragon Tattoo" is "Men Who Hate Women." That motif runs through the new novel like a slushy undercurrent, all the more disturbing in light of Sweden's aforementioned sexual liberalism. If contempt for women is widespread in a country where love is all around, the reader might wonder, what help is there for societies still enmeshed in puritanism? "The Girl Who Played With Fire" confirms the impression left by "Dragon Tattoo." Here is a writer with two skills useful in entertaining readers royally: creating characters who are complex, believable and appealing even when they act against their own best interest; and parceling out information in a consistently enthralling way. The sharp-eyed may catch Larsson leaning on coincidence a bit too often in the new book, but overall his storytelling is so assured that he can get away with these peccadilloes. Less forgivable, perhaps, is a climactic episode that seems too obviously contrived to make readers gasp. Stieg Larsson died in 2004, at age 50, after a heart attack, leaving three completed novels featuring Blomkvist and Salander (and rumor has it that part of a fourth was found in his computer). It's a shame that Larsson was taken from us so soon, but it's a gift that before his time ran out he managed to produce at least two first-rate thrillers, and perhaps three. We'll know for sure next year, when the last book is scheduled to appear in English.
Copyright 2009, The Washington Post. All Rights Reserved.

Le Spa

My brother-in-law, aka "Daddy", bought my sister-in-law and I a massage in L.A. as a Christmas present!  I was completely surprised as well as excited when she told me we would be going.  We headed over to the spa for some serious pampering around 11 am.  We arrived and immediately were escorted into the women's dressing room which we were provided robes and slippers.  After that we went and waited in the lounge.  We were immediately greeted with hot tea and a tub of warm water, stones, rosemary, and orange peel to soak our feet. AMAZING.  Shortly after, we were taken to our individual rooms and the 1 hour message began.  I generally don't like massages for numerous reasons.  1) I cramp up the instant I stand up after it is over.  2) I get dehydrated.  3) They hurt when they are "working out a knot".  However, after an hour in heaven with Julia, I have come to the other side..... I love massages!!!! Additionally, we got to enjoy the women's spa area afterwards.  It had a shower with shower heads in every direction including a rain shower up above.... I will be getting one of these (after I win the lottery)! I was so relaxed for the entire day after it was over.  I can't thank Luke enough for getting me this special treat for my holiday vacation!  

After ranting and raving about how much I loved this spa, I decided to drag Moe in for a pedicure the next day.  Now this seems like it wouldn't be a big deal, but trying to convince a guy that it is 100% acceptable for men to go to a spa is not an easy task.  After booking the appointment, and spending a day and half telling Moe that it involves a foot massage and promising no nail painting will occur, he agreed.  I also reminded him that he is in West Hollywood and men going into a spa is a regular event here.  Anyways, the outcome was as I expected.... HE LOVED IT! 


- Miss J

Breakfast Sandwich Bake

My family is really big on tradition when it comes to holidays.  For example, Christmas Eve we had to read the Christmas story out loud twice because my little sister said reading it at my sister's house and not at my parent's house was a break in the tradition.  Another tradition is Christmas morning brunch. This is another family recipe that brings back tons of childhood memories.  It is easy and should be assembled the night before.  

Breakfast Sandwich Bake

Serves 8

16 slices Pepperidge Farm thin sandwich bread

6 eggs

1 tsp dry mustard

1/2 block of sharp cheddar cheese (enough for 8 sandwiches)

1 cup sauteed mushrooms (optional)

3 cups milk

1/2 lb sliced ham (I prefer maple or black forest)

pepper to taste

3 cups Kellogg Corn Flakes

1/2 nutmeg (optional)

spreading butter (in a tub) - for buttering bread

Mix eggs, mustard, and milk together in a mixing bowl.  Add pepper and nutmeg and set aside. Butter both sides of the Pepperidge Farm bread slices.  Slice cheddar cheese block into small slivers to arrange on sandwich.  In a 16x 10 baking dish (approximately 1 1/2 inches deep), arrange bread slices on the bottom of the pan.  Layer ham and cheese on each slice of bread and top with a piece of buttered bread.  Once sandwiches are assembled.  Pour egg mixture over the top of the sandwiches and cover.  Refrigerate at least one hour (best if refrigerate overnight).  

In a zip lock bag, pour corn flakes and crush.  Melt 2 tablespoons of butter in microwave.  Pour melted butter over corn flakes to coat them.  If need more butter, melt and continue until corn flakes are lightly coated.  Heat oven to 350 degrees.  If baking with mushrooms, pour mushrooms on top of sandwiches before baking.  Bake casserole for 30 minutes.  Remove from oven and pour corn flakes on top of the sandwiches.  Return to oven and bake for 20-30 minutes more.  Periodically check to make sure corn flakes are not burning.  Cover with aluminum foil if frosted flakes start to burn before casserole is done.  Remove from oven when casserole is hot and bubbly in the center.  Allow to sit for 3-4 minutes before serving.  

- Miss J

Buffalo Chicken Dip

I made this recipe for two events this week.  I was a quick and easy appetizer that everyone seemed to enjoy.  It has a bit of a kick to it so make sure that you let people know before they dig in as buffalo sauce is not for everyone!

Source:  Erin B. (a girl I work with and a fellow Miamian)
Serves:  10-12

2 packages of cream cheese (softened)
1 cup ranch dressing
8 oz shredded cheddar cheese
1 cup Frank's Red Hot Sauce (more or less to taste)
2 cans of shredded chicken (white meat)

Mix all ingredients together.  Heat in a skillet until all ingredients are melted together.  Transfer to a glass baking dish.  Place in oven at 350 degrees for 10 minutes until hot and bubbly.  Serve immediately with Frito chips (scoops). 

- Miss J

Merry Christmas and Happy Holidays!

Wishing you all a Merry Christmas and happy holidays!  After going to mass and dinner at my sister's house, Moe and I are off to L.A. tomorrow morning at 11 am.  We are spending the next six days visiting Moe's brother (aka Daddy in my list of followers) and his wife who are expecting a baby in March.  We are so excited to be able to relax and enjoy warm weather for the holidays as well as catching up with our extremely missed family (hopefully we will live in the same city someday).  Moe is going to have to study some as he has his Step 2 CS boards on Wednesday; however, I plan on relaxing and planning some of our Europe trip while my brother and sister-in-law are at work during the day.  I also plan on eating Pink Berry ice cream for breakfast, lunch, and dinner! Check out the website if you have never heard of it.  I discovered this place last time I was in L.A., and have not stopped dreaming about it since!

Hope you all have a fabulous holiday season!

http://www.pinkberry.com/products.html

- Miss J

Bucket of Crazy

The past few weeks, Skyler has been a bucket of crazy.  I decided to give her a stuffed animal that I bought her for Christmas. She saw it in the basement on the pool table and went crazy with excitement. I didn't have the heart to not give it to her. Mistake. The $20 stuffed skunk was destroyed in five minutes.  We decided to remove the stuffing and give it back to her.  Bad idea!  Completely destroyed within the next half hour.  She has also started this thing where she kicks and rolls when you scratch her back on the couch.  I tried to capture a video of it, but even that doesn't do it justice.  I've decided she is mentally unstable in the winter months.  I love her, but I like her more in the summer when she can spend several hours running around the backyard blowing off steam!

- Miss J

Sand Tarts and Wine!

Two years ago, my family started a tradition where my two sister's and mom get together for a cookie exchange and a sand tart making marathon.  Sand tarts are a family recipe that came from my Nana.  She used to make them for my Papa, as they were his favorite cookie.  As a tribute to my Papa (who passed three years ago), we decided to start up this tradition.  They are a very difficult cookie to make so putting three people together to try to pull it off is a bit interesting.  My mom was nice enough to make the cookie dough ahead of time; however, we were all on point for the rolling and baking of the sand tarts.  This year required wine consumption as somehow I ended up making 90% of the cookies :)

Sand Tarts
Serves:  4 dozen

1 lb brown sugar
1/2 lb butter
2 eggs (keep one set to the side for brushing tops of cookies)
1 lb flour (less than 4 cups)

Mix all ingredients together.  Allow to chill for at least 1 hour.  Roll dough out on a a slightly floured surface. Roll the dough as thin as possible without breaking it.  Use cookie cutters and remove access dough.  When you are not working with the dough, place in the fridge to keep chilled.  This is very important to the success of these cookies.  Place cut out of dough on a non stick baking sheet.  With your finger, flatten out the cookie even more on the pan. These are not cookies that need to keep their shape.  Making them as thin as possible is what makes them super crispy when you are all done.  Once flatted out on pan, brush with egg and sprinkle with cinnamon sugar and sprinkles.  Only use a tiny bit of egg on the top (enough to make sugar and sprinkles stick).  Bake for 8-10 minutes at 325 degrees.  When they are slightly browned and crisp, remove from baking dish and place on drying rack.  When 100% cooled, place in a cookie tin for storage.  Do NOT store in a tin with any other type of cookies as they will absorb the moisture from them and ruin the cookie. 

Notes:  As I mentioned, these are very difficult cookies to make.  If you miss one step, they wont' turn our right.  Here are couple of things to keep in mind.  Use as little flour as possible.  I can't emphasize enough the need to make these cookies as thin as possible.  They should be very crisp after they are cooled.  Also use as little egg as possible when basting the tops of the cookies. 

- Miss J

Battle Wound

After making cookies for two weeks straight, I final got my annual burn.  I've yet to make it through a Christmas season without receiving a battle wound.

Cookie Exchange

This year for the cookie exchange, there was a competition for best presentation.  I wasn't too thrilled when I first heard this, but I tried to pull something together quickly the night before.  I think they turned out pretty cute!

- Miss J

Here we come Europe!!!!!!!!!

I just got my three week request off work approved for May! One week in France! Two weeks in Italy. Dream come true!

- Miss J

Kitchen Sink Pasta

In the spirit of recycling, I decided to make a kitchen sink pasta dish tonight.  We had left over cooked pasta that we need to get rid of so Moe and I got creative :)

Serves: 4

1/4 cup Edamame (shelled and cooked)
1 green pepper chopped
1/2 cup of onion finely chopped
1 garlic clove minced
3/4 jar of Classico Sweet Basil Marinara
1 cup shredded chicken
1/2 cup of shredded mozzarella cheese
1 tablespoon of fresh parsley (chopped)
3 cups of cooked pasta (any kind)

Preheat oven to 350 degrees.  In skillet, saute onions, garlic, and pepper until translucent.  Add parsley, marinara, shredded chicken, and edamame into skillet.  Pour cooked pasta into a 8 x 5 inch glass cooking dish.  Top with pasta sauce and cheese.  Bake for 24-30 minutes until hot and bubbly.  Serve immediately.

Notes:  I served this pasta dish with a pear and poppy seed salad on the side. 

- Miss J

Cocoa Kiss Cookies

Since the oreo bars were a COMPLETE disaster, I decided to make my favorite Christmas cookie for my holiday cookie exchange.  Although these cookies are no necessarily "photogenic", they are a delightful!

Serves:  2 1/2 dozen
Source:  Miss J's Family Recipe


1 cup butter (softened, NOT melted)
1/2 cup cocoa powder
2/3 cup granulated sugar
1 2/3 cup flour
1 teaspoon vanilla
1 cup walnuts (or pecans) - chopped
1 package of Hershey milk chocolate kisses
3 Tablespoons of powdered sugar (approximately)


In a mixing bowl, cream butter, vanilla, and sugar.  In a separate mixing bowl, mix flour and cocoa powder.  Gradually mix in flour mixture.  Once completely mixed, add chopped nuts.  Chill for 30 minutes.  Unwrap Hershey Milk chocolate kisses and set in a bowl.  Shape a teaspoon of dough around each kiss.  Roll in your palms and pinch away excess to make a small ball.  Place a few inches apart on an ungreased cookie sheet.  Bake in a preheated oven at 375 degrees for 10-12 minutes.  When done, remove from baking sheet and set on drying rack to cool.  While still warm, sprinkle with powdered sugar.  Allow cookies to cool 100% before putting them in a storage container.  

- Miss J

Peppermint Oreo Cookie Bars

Christmas is just around the corner and it is time to break out the baking dishes and start the annual cookie marathon.  I always have to gear myself up for this as I am actually not a huge fan of baking. This year, I have to make 16 dozen cookies.  I normally stick to my favorite cookie recipe, cocoa kiss cookies.  This year, I was trying to mix things up and make something different.  I came across an Oreo Cookie Bar recipe on another cooking blog I read.  In my quest to find the perfect recipe for my cookie exchange, I decided to make these but use my favorite Candy Cane Joe-Joes to add another twist to the recipe. 


Peppermint Oreo Cookie Bars


Serves:  20 bars
Source:  Adapted from Lemons & Love


I package of Candy Cane Joe - Joes (Trader Joes version of Trader Joes)
1 can (14 oz) sweetened milk condensed milk (fat free)
1 cup semi sweet chocolate chips
1 stick unsalted butter


Preheat oven to 360 degrees.  Crush 1 1/2 cups of oreos and set aside.  The remaining oreos in package coarsely break up and place aside.  Line 9 x 13 glass dish with foil.  Place stick of butter in middle of dish and place in oven.  Once butter is melted, sprinkle crushed oreos in bottom of baking dish.  Pour condense milk over oreos.  Top with coarsely crushed oreos and chocolate chips.  Bake for 25 - 30 minutes (hot and bubbly).  Remove dish from oven and place on cooling rack to cool.  Once cool, place in refrigerator to harden.  This will make it easier to cut.  Cut into 32 bars and serve.   


Outcome:  DISASTER!  The bars were amazing; however, when I went to cut them the foil stuck to the bottom.  I spent 30 minutes hand picking off pieces of foil.  I was able to salvage about half of the bars before I got pissed and threw the other half away.  If it weren't for the foil disaster, these would have been a keeper.  However, I had no desire to repeat the foil drama for 12 dozen more.  Looks like I'll be making the cocoa kiss cookies again this year.     


In the future, I am going to skip the foil and just put them directly in a glass dish that is lightly coated with cooking spray.   I think this will yield a much better result in the end!


- Miss J

Review: Columbus Winter Warmer

Last year, I was all about experimenting wine.  This year, I am all about trying new beers.  Last week Moe and I, along with a couple of our friends, went to Burgundy Room for dinner.  I decided to try the Columbus Winter Warmer which is a seasonal beer from the Columbus Brewing Company.  I loved it!  It has hints of nutmeg, cinnamon, and ginger.  If you are in need of a comforting drink that reminds you of Christmas, I definitely recommend this beer!

http://www.columbusbrewing.com/pages/LightBox/Beers2.html

- Miss J

Chicken Salad

I am really picky about chicken salad.  I don't like it when it has egg it.  I don't like it when it has onions in it.  I don't like it when it has a strong mustard flavor.  As a result, I decided to start making my own chicken salad instead of trying to find one out there that meets my checklist!

Serves:  6-8 depending on serving size

1 Package of trader Joe's roasted chicken strips (already cooked)
1/2 cup sour cream
1/4 cup of mayo (lite)
1/4 cup of chopped celery
1/4 cup of almonds (slivers not whole)
1/4 cup of dried cranberries
10-12 grapes (any kind but red or purple looks better)
1 T Dijon mustard or honey mustard
1 T olive oil

In a skillet, heat olive oil. Saute almonds until golden.  Set aside to cool.  Dice up chicken and put in mixing bowl.  Dice up celery and grapes and add to mixing bowl. Add cranberries to chicken mixture.  Combine sour cream, mayo, and mustard in a smaller bowl.  Once combined toss chicken mixture with sour cream based sauce.  If still too dry, add additional sour cream.   Pepper to taste.  Refrigerate for at least 30 minutes before serving. 

- Miss J



Five Reasons I love the South!

I am currently in Austin for work. I thought I'd pay tribute to the South in my blog this week :)


#1)  Meetings need to be scheduled a half hour early as it takes a good 25 minutes for everyone to give each other hugs and say hello!

#2) The weather - goodbye snow and hello sunshine!

#3) The accents - Friendly and polite....I wonder if people think I have a "Midwest" accent

#4) Fat Tire  - a Belgium beer that you can only find down South
http://www.newbelgium.com/beer/detail.aspx?id=7c5b394b-d7b7-486a-ac9a-316256a7b0ee

#5) The Southern Gentleman - you never have to worry about having to open a door for yourself


- Miss J

Ham, Cheese, and Spinach Quiche

Moe has been in NY all weekend and is flying back tonight at midnight.  I unfortunately fly out to Austin for work this week so we are pretty much going to cross paths for only a few hours.  Knowing that Moe will go out to eat every night if I don't cook ahead of time, I wanted to make something for him for him.  I didn't have pineapple for my original quiche recipe so I came up with this modification.

Serves: 4-6

4 eggs or egg beaters
1 cup of Bisquick mix
1 cup of milk
1 handful of spinach (diced)
1 tablespoon applesauce
1 teaspoon Dijon mustard
a dash of nutmeg
1 cup mozzarella cheese
1/4 pounds of black forest ham (diced)
1/2 tomato diced (seeds removed before dicing)
1/4 onion finely diced
6 T of butter melted
1 T olive oil
pepper to taste


Spray a glass square 8 x 8 banking dish with cooking spray.  Preheat oven to 350 degrees.  In a skillet heat olive oil.  Saute onions until translucent.  Mix all ingredients together in a mixing bowl and bake in glass dish for 45 minutes (or until toothpick comes up clean).

- Miss J
 

Spinach Dip

Everyone has their go to appetizer and for me it is spinach dip.  Whenever I am short on time, I always volunteer to bring this appetizer.  My sister-in-law introduced me to this secret recipe and whenever I bring it to parties, people beg for the recipe.  I hate to admit this, but it is simply the recipe on the back of the Knor's vegetable dip package.  It can be bought at any major grocery store (Giant Eagle, Krogers, etc.). The secret is out... sorry Lisa!

1 package of Knor's vegetable dip mix
1 pint of sour cream
1 8 oz container of chopped frozen spinach (thawed and water squeezed out)
1 3 oz container of water chestnuts (drained)
1 cup of mayo
salt and pepper

Mix all ingredients together and serve in a bread bowl or with chips. 

- Miss J

Homemade Guacamole

This is the staple appetizer that I always make for any football party.  It is quick, easy, and always a huge hit.  I also like it because if you don't have fresh avocados on hand, you can always use the Trader Joes guacamole which is pre-packaged and can be stored in the freezer. 

Homemade Guacamole

Serves: 6-8

3 avocados (or 1 package of Trader Joe's traditional guacamole)

1 vine ripe tomato (de-seeded and diced)

1/4 onion - diced very fine

1-2 teaspoons of lime juice

1/2 bunch of cilantro (coarsly chopped)

1/2 teaspoon of ground red pepper (more or less depending on taste)

salt and pepper

Peel and remove seed from avocados.  Dice up avocados and mash with a fork.  Mix in tomatoes, onions, cilantro, and lime juice.  Mix in ground red pepper, salt, and pepper to taste.  Serve immediately with chips. 

- Miss J

Balsamic Vinaigrette

A few weeks ago, Moe and I went to Baltimore to visit our nephew, brother-in-law, and sister-in-law.  It was also my mother-in-laws birthday weekend so one of the nights we cooked a birthday dinner for her.  The main course was an amazing shrimp scampi which I am dying to try to make myself.  My brother-in-law is an amazing cook so I took notes as he prepared the dish so I could replicate it in the upcoming weeks.  I was responsible for the salad so I made a sweet balsamic vinaigrette that I served over baby spinach topped with dried cranberies, feta cheese, and pine nuts (or almonds).  My sister-in-law asked that I post the recipe for the salad dressing so I apogize that it took me over a week to post it!

Balsamic Vinaigrette

Serves: 10-12 (1 cup of salad dressing)

1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar
1-2 garlic cloves
1 teaspoon brown sugar (more or less depending on how sweet you like it)
salt and freshly cracked pepper
1/2 tsp Dijon honey mustard (optional)

Whisk together olive oil and balsamic vinegar.  Whisk in brown sugar, minced garlic, salt, pepper, and honey mustard. Whisk until sugar is fully dissolved.  Shake well before serving as balsamic vinegar and olive oil separate.  You can also combine all ingredients in jar and shake until sugar is fully dissolved. 

- Miss J

Pine Nut Garlic Mashed Potatoes

Mashed potatoes is my favorite food!  I am always trying to come up with variations of the traditional recipe to mix things up.  I had a handful of Yukon Gold Potatoes so I came up with this recipe to serve with Jo's Famous Meatloaf.

Serves:  4

8 Yukon Gold Potatoes (small)
1 garlic clove
1/8 cup pine nuts
1 triangle of Laughing Cow Garlic & Herb Cheese
3/4 cup skim milk
1 tablespoon butter

Finely chop garlic clove.  Put pine nuts in a zip lock back and crush with a mallet.  Fill a pot with cold water on the stove. Slice Yukon Gold potatoes in half and place in pot.  Bring to a boil.  Cook until potatoes can be broken apart with a fork. While potatoes are cooking, heat up butter in a cast iron skillet.  Saute garlic and pine nuts in skillet.  Set aside and keep warm.  Heat up milk in a cup in the microwave.  Once potatoes are done, strain them and return to bowl.  With a hand masher, mash potatoes.  Stir in cheese, pine nuts, garlic, and butter.  Add warm milk to get desired consistency. Add salt and pepper to get desired taste.  Serve immediately. 

- Miss J

*Photo posted on Friday, November 26th with Jo's Famous Meatloaf

Beepers Reunion!

As part of the Thanksgiving weekend tradition, my high school friends and I always have a "beepers" reunion.  Don't ask why we call ourselves the "beepers".  It is mostly inappropriate and will have to be saved for another day.  However, these reunions are something that I greatly look forward to.  They mostly consists of eating lots of food and drinking lots of wine, any girl's dream if you ask me :)  I brought a pineapple cheese ball as my appetizer. I think it was a success!

Pineapple Pecan Cheese Ball

Serves 12

1 package of Philadelphia cream cheese
4 green onions (finely chopped)
1 can crushed pineapple (drained really well) - small can (4 oz)
Cracked Pepper
1 cup chopped pecans

Mix the first four ingredients together.  Form a ball, and coat in pecans.  Wrap in plastic wrap until ready to serve.   Serve with pita chips or crackers. 

I meant to take a picture before we started eatting it but I forgot :)


- Miss J

Jo Ann's Famous Meatloaf

When I got married two years ago, my good family friend, Jo, gave me her famous meatloaf recipe.  Alot of people keep family recipes a secret; however, I am a firm believer that is ridiculous!  What fun is it to taste something amazing but not be able to get a copy of the recipe to replicate the meal?  Cooking is all about sharing so I am sharing this recipe with you all!


Jo Ann's Famous Meatloaf
Serves: 6
Source: Jo

1-1 1/2 lbs ground beef (I use ground turkey instead)
1 c. peppridge farm stuffing (dry)
1 c. milk
1-2 eggs
1/4 cup onion (chopped)
1 tsp salt
1/2 tsp. pepper

Sauce:
1/4 - 1/2 cup ketchup
3 - 4 tablespoons brown sugar
1 teaspoon of mustard (I use honey Dijon)
1/4 teaspoon nutmeg

Mix sauce and set aside.  Mix all remaining ingredients and form a loaf in the bottom of a glass baking dish or loaf pan.  Pour sauce over loaf before baking.  Bake 350 degrees for 45 minutes to 1 hour depending on individual oven.

Notes:  If I don't have peppridge farm stuffing, I sometimes use day old bread cubes. Dice 1-2 pieces of bread crumbs and leave out to dry out for approximately 1 day.  You can also bake them in the oven to dry them out if you are in a rush.  

Enjoy!

- Miss J

* Garlic Pine Nut Mashed Potato recipe to follow shortly!

 

Happy Turkey Day!

I love Thanksgiving!  #1 for the food, and #2 for the family gathering.  This year will be the first time in many years that my entire family will be gathering under the same roof and spending Thanksgiving night together.  Moe and I will head over to my parents early today to help cook.  As usual, my two sisters and their significant others will be arriving moments before the turkey is served so my Mom and I will be holding down fort in the kitchen.  This year, I will be making a corn souffle as my dish.  Of course I'll help with everything else, but my mom always likes to assign out side dishes ahead of time.  Although I probably won't make it until I get to her house, I think it makes her feel more organized!  I am super excited for this year because since everyone is staying the night, no one will pull the "eat and run".  I am looking forward to vino and kicking the entire family's asses in Cranium!  I will try to ignore the fact that I have to get up at 6:00 am Friday to go to work while everyone else gets to sleep in :(  I think its going to be some what hilarious as I think the number of dogs is going to outweigh the number of people staying at my parents house!

HAVE A HAPPY TURKEY DAY!

- Miss J

Chicken Parmesean with Sundried Tomato and Pine Nut Marinara Sauce

The night before Moe has a huge test, I always ask him what he wants me to cook and what time he wants to eat.  He is generally sooo stressed out, I feel like since I can't help him study, its the least I can do!  Tomorrow he takes his Step 2 boards and requested we have his favorite meal, chicken Parmesan. I always ask Moe after we eat to rate the meal so I know if he likes it.  He almost always gives a 7, 8 or 9.  The other day I got mad because I never get a 10 rating!  I told him that I was convinced he thought I was a bad cook. Of course he then called me meladramtic, but also explained to me that he can't give out 10's all the time or they become meaningless.  I left the conversation annoyed.  However, last night I have regained my faith that I can in fact cook.  Upoon completion of the meal, Moe said it was "the perfect ten"!

Chicken Parmesean with Sundried Tomato and Pine Nut Marinara Sauce

Serves: 4

2 chicken breasts
1 jar of Classico Marinara (Basil and Tomato)
1/2 green bell pepper - chopped
1/4 onion - finely chopped
1/8 cup pine nuts
1 tablespoon of butter
fresh parsley
1/4 cup sun dried tomatoes
1 garlic clove - minced
1/2 cup bread crumbs
4 slices of Mozzarella Cheese
Dry Italian Seasoning (mixed herb)
1 egg

Preheat oven to 350 degrees.  Slice chicken breasts in half long ways.  Crack egg into a bowl and beat.  Dip chicken breasts in egg and then coat evenly with bread crumbs.  Place in the bottom of a glass baking dish.  Repeat with remaining chicken breasts.  In the baking pan, put two scopes of Classico marinara sauce on top of chicken and then layer one piece of mozzarella cheese on top.  Sprinkle top of chicken with Italian seasoning.  Repeat so that all four pieces of chicken are in baking dish with marinara, cheese, and seasoning. 

Bake chicken for 30-45 minutes (depending on thickness of the chicken)  until inside temp reads 165 degrees or juices run clear.  While chicken is baking, heat olive oil in a large skillet and saute onions, green peppers, and garlic until tender.  While sauteing, dice up sun dried tomatoes.  Add pine nuts to skillet.  Once pine nuts are toasted, add sun dried tomatoes to the mix.  While sun dried tomatoes are heating up.  Dice up fresh parsley (1 -2 tablespoons) and add to mixture.  Pour 3/4 of the jar of Classico Marinara.  Add fresh cracked pepper.  Mix well.  Once sauce is hot and bubbly, transfer to low heat burner to keep warm.  When chicken has 15 minutes left, bring pot of water to a boil.  Add pasta (I used spaghetti, but any kind would work).  Cook pasta according to packaging directions. When chicken has 5-10 minute left, put another 1/2 piece of cheese on top of each chicken breasts. 

When chicken is done, plate pasta and top with sauce and freshly grated Parmesan cheese.  Serve with chicken. 

- Miss J

Johnny Marzetti

For some odd reason, I was craving Johnny Marzetti this past weekend. I haven't had it since I was little so when I sat down to make my grocery list, I only recalled three ingredients...pasta, marinara sauce, and cheese (lots of it)!  I looked up a couple recipes online and ended up taking little bit from all of them to create this meal.  It was a nice change of pace from our usual weekend menu!

Serves: 6

1 can of diced tomatoes
1 can of tomato sauce
1/2 pound of ground turkey
1/8 - 1/4 pound of chicken sausage (I used Trader Joe's brand which just needed diced up - already cooked)
1 green pepper
1/4 cup celery (chopped finely)
1 garlic clove (minced)
1/2 onion (diced)
1/2 tsp chili powder (more or less to taste)
Rigatoni pasta
shredded cheddar cheese (approximately 1 cup)

Preheat oven to 350 degrees.  Boil water and add pasta.  Cook pasta according to directions on the back of the packaging.  You want the pasta to be al dente.  Once pasta is done, pour into colander and rinse with cold water to prevent pasta from cooking further. Meanwhile, brown turkey in a saucepan (approximately 7 minutes).  Add onions, garlic, green pepper, and celery.  Saute for five minutes.  Add diced tomatoes, tomato sauce, chicken sausage, and chili pepper.  Add salt and pepper to taste.  In a large casserole dish (I used a lasagna pan), pour pasta in the bottom.  sprinkle half of cheese over pasta and reserve other half for the topping.  Pour meat mixture over the pasta.  Top with remaining cheese.  Cover with aluminum foil and bake at 350 degrees for 45 minutes.  Allow dish to cool for several minutes before serving. 

- Miss J

Book Review (Little Bee)

Source: NY Times Sunday Book Review

"Exit Wounds"

By CAROLINE ELKINS

Published: May 15, 2009

Some 50 years ago, the region near Nigeria’s Atlantic coast provided the setting for Chinua Achebe’s haunting novel of a world torn asunder by the vicissitudes of Anglo-imperial expansion. To capture the tragedy of colonialism in that account, “Things Fall Apart,” Achebe looked to Yeats’s poem “The Second Coming” for inspiration: “Things fall apart; the center cannot hold; / Mere anarchy is loosed upon the world, / The blood-dimmed tide is loosed, and everywhere / The ceremony of innocence is drowned; / The best lack all conviction, while the worst / Are full of passionate intensity.”

The drowning of innocence and the anarchic consequences of the global reach are hardly confined to Achebe’s Nigeria of yesteryear or to the colonial underbelly of Britain’s “civilizing” mission. The story of globalization is a centuries-old account of historical interconnections shaped by exploitation, despair and, at times, moral conscience and optimism. Chris Cleave, a columnist for The Guardian, puts a modern-day spin on Achebe’s concerns with his immensely readable and moving second novel.

While the pretext of “Little Bee” initially seems contrived — two strangers, a British woman and a Nigerian girl, meet on a lonely African beach and become inextricably bound through the horror imprinted on their encounter — its impact is hardly shallow. Rather than focusing on postcolonial guilt or African angst, Cleave uses his emotionally charged narrative to challenge his readers’ conceptions of civility, of ethical choice.
Sarah O’Rourke might appear to be an insipid character, with her career at a British magazine, her Batman-costumed young son, her uninspiring lover and her gentrified Surrey lifestyle. When juxtaposed with the Nigerian refugee called Little Bee — whom we first meet behind the razor wire of a British immigration center — Sarah is unsympathetic, even tiresome. But that impression changes partway through the novel when a flashback to Africa reveals her fortitude. There, it is Sarah, rather than her husband, Andrew, who gallantly comes to Little Bee’s rescue. Sarah must also pick up the pieces after Andrew’s descent from third-world cowardice into first-world madness.

Yet the character and voice of Little Bee reveal Cleave at his finest. As she navigates the dehumanizing indifference of immigration detention with her self-taught Queen’s English, this young refugee tugs at the reader’s conscience. For two years, she has avoided the “ravenous eyes” of the camp’s men with her purposefully mismatched charity-box clothes, unwashed skin and bound breasts. Eventually, she turns up, ­illegally, at the O’Rourkes’ home in Kingston-upon-Thames.

In the weeks that follow, the lives of Little Bee and Sarah will be woven into a web in which disparate worlds can be connected in the unlikeliest fashion — through the music of U2 and the spontaneity of reality television. London, with its dizzying abundance and multi­culturalism, looks like a parallel universe when compared with the impoverished Nigerian village where Little Bee grew up. Surely the locals would chide, “Little miss been-to is making up her tales again,” were she ever to return to what remains of her birthplace. Yet it’s this same village that instilled in her the skills and values needed to help her navigate toward her own scarred survival.

Like Little Bee, Sarah is a survivor. But the lessons of the past are not enough to steer either woman to safety. Instead, in a world full of turpitude and injustice, it is their bold, impulsive choices that challenge the inevitability of despair, transforming a political novel into an affecting story of human triumph.

Gorgonzala and Cranberry Stuffed Chicken

I came up with this recipe after surveying my fridge to find minimal ingredients.  I had an abundance of Gorgonzola cheese and chicken and that was pretty much it!  I decided to throw this together and see how it turned out.  It was a pretty good combination to be hoenst.  The sweetness of the cranberries was a nice compliment to the buttery taste of the Gorgonzola.

Serves: 2

2 chicken breasts

1/4 cup of Gorgonzola cheese

1/8 cup of dried cranberries

1/4 cup of bread crumbs (seasoned)

salt and pepper

Place the chicken breasts in a zip lock bag and pound out chicken from the center until chicken is a 1/2 in thick.  Pull chicken out of zip lock back and coat front and back with bread crumbs.  Heat up Gorgonzola cheese in the microwave for 30 seconds or until soft and creamy.  Spread a layer of Gorgonzola cheese on one side of chicken breasts and sprinkle with dried cranberries.  Season inside with cracked pepper.  Roll chicken up with cheese layer on the inside.  Pin ends closed with toothpicks.  Repeat with the second chicken breast.  Bake in a shallow dish at 350 degrees F for 40-50 minutes or until middle of chicken reads 165 degrees F.  Serve immediately. 

- Miss J

Served with roasted potatoes and a salad

Carmelized Red Onion and Feta Tartlets

This is my sister-in-law's favorite recipe!  I have made this for several parties and on all occasions they were a huge hit.  This last week, I made them for book club.  I was running late and had to cut some corners so I have to admit they didn't turn out as well.  However, if you follow the recipe they are fabulous!

Serves: 24

Source: Finger Food, edited by Kay Scarlett

1 1/2 tablespoons olive oil

2 large red onions, finely chopped

2 teaspoons chopped, fresh thyme

3 sheets store-bought, short-crust pastry

1/2 cup feta, crumbled

2 eggs, lightly beaten

1/2 cup whipping cream

 Preheat the oven to 350 degrees F.  Heat the oil in a frying pan (don't use a nonstick one or the onion's won't caramelize).  Add the onions and cook, stirring occasionally, over medium-low heat for 30 minutes or until dark gold.  Add the thyme, stir well, and transfer to a bowl to cool.

Grease twenty-four shallow, tart pan cups.  Using an 3-inch cutter, cut out twenty-four pastry rounds and line the cups with the rounds.  Divide the onions among the tart cups, then spoon the feta over the onions.  Combine the eggs with the cream, season, and pour into the pastry cases.  Bake for 10-15 minutes or until puffed and golden.  Leave in the pan for 5 minutes before transferring to a wire rack to cool.

Notes:  These can be made the day before and reheated in a 300 degree F oven for 10 minutes before serving.  As I mentioned before, I cut corners with this recipe and it didn't turn out as well.  I didn't use fresh thyme and I used a non-stick pan which didn't allow the red onions to properly caramelize.  A cast iron skillet works best for this. 

- Miss J

(This picture does not do these little tartlets justice!)

Pecan Pumpkin Roll

Although I don't love baking, I tend to pick this up as a hobby around the holidays.  For book club, I made a pumpkin role for the girls.  It would have been more of a success if I would have followed the directions; however, I think it still turned out alright!

Serves: 12

Source:  Taste of Home, Best Holiday Recipes 2006

3 eggs

1 cup sugar

3/4 cup all-purpose flour

3/4 cup canned pumpkin

1-1/2 teaspoon ground cinnamon

1 teaspoon baking powder

1 teaspoon ground ginger

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1 teaspoon lemon juice

1 cup finely chopped pecans

Confectioners' sugar

FILLING:

2 packages (3 oz each) cream cheese, softened

1/4 cup butter, softened

1 cup confectioners' sugar

1/2 teaspoon vanilla extract

Line a greased 15-in x 10-in x 1-in baking pan with waxed paper and grease the paper; set aside.  In a mixing bowl, beat eggs for 5 minutes.  Add the sugar, flour, pumpkin, cinnamon, baking powder, ginger, salt and nutmeg; mix well. Add lemon juice.  Spread batter evenly in prepared pan; sprinkle with pecans.

Bake at 375 degrees F for 15 minutes or until cake springs back when lightly touched.  Cool for 5 minutes.  Turn cake onto a kitchen towel dusted with confectioners' sugar.  Gently peel off waxed paper.  Roll up cake in towel, jelly-roll style, starting with the short side.  Cool completely on a wire rack. 

In a mixing bowl, combine the filling ingredients; beat until smooth.  Unroll cake; spread filling over cake to within 1/2 inch of edges.  Roll up again; place seam side down on a serving platter.  Cover and refrigerate for at least 1 hour before serving.

Notes:  I only put pecans on half of the roll in case someone doesn't like nuts.  I actually forgot to sprinkle the pecans on the pan before I baked it so i just sprinkled them on the filling and rolled it up.  Helps if you follow directions, but it worked out!

- Miss J