Showing posts with label Food and Recipes. Show all posts
Showing posts with label Food and Recipes. Show all posts
Saturday, August 13, 2011
Saturday, August 6, 2011
Restaurants
These are my favorite places:
1. Mi Cocina- Mexican, great margaritas, chips and salsa
2. The Porch- awesome food and drinks
3. Corner Bakery- great sandwiches, close by
4. Pei Wei- Cheap PF chang's
5. Cassie's - Frozen yogurt with tons of different flavors, and mix ins by the weight
6. paciugo- best gelato ever
7. Cafe Brazil- Coffee! Snickernut and breakfasts
8. Pancake House- best breakfast
9. Fogo de Chao/ texas de Brazil- Brazillian steak house
10. Del Frisco's - Steak house, pricy but worth it.
11. Truluck's - Steak house/ seafood- also not cheap.
Thursday, July 14, 2011
party Food checklist
This is a combination of party checklists
Lunchmeat Platters
- Lunchmeat
- Cheese
- rolls
- mayo
- mustard
- pickles
- pepperochini
- hot peppers
- olives
- chips
- dip
Veggies
- Carrots
- celery
- cucumber
- broccoli
- fruit
Fruit dip
- fruit
- cream cheese
- fluff
- cinnamon
- oj
- watermelon
- grapes
Desserts
- cakes
- pizzelles
Pizza:
- Parm
- Red chilis
- Garlic Salt
- Pizza
- Oregano/ italian season
Other
- water
- plates
- potato salad
- soda
- serving trays
- serving utensils
- candy
- pictures of guest of honor
- book of guest of honor
- notecards
- lighter
- camera
- flowers
- phone
- trashbags
- napkins
- matches
- ice
- cups
- cutlery
- paper towels
- cleaning materials
- sharpie to write on cups
Kids
- Juice boxes
- Sippy cups
- pinata
- Pinata candy
- goody bags
Make your own cupcakes
- sprinkles
- icing
Pool
- Floats/ tubes/ swimmies
- bandaids
- sunscreen
- towels
Tuesday, June 14, 2011
Party Food
Things we typically make for parties:
Nachos
Queso
Punch
Coffee
Coctails
Pretzel Tray
Chocolate Covered Pretzels
BBQ chicken Salad
Spinach Salad
Strawberry Salad
Biscuit Tortonis
Cheese and Crackers
Mini Cheesecake
Chocolate covered things
Bruchetta
Anti pasta
Pickle tray
Cake lolipops
Strawberry Grand Marnier Petite fours
Friday, June 10, 2011
ICE TEA
Stash Raspberry Pomegranate Green Tea: 5 bags, 4 minutes, 2 cups of water picture of ice, frozen raspberries, 2 stevia
Refresh Tea (starbucks) : 5 bags, 5 minutes, 2 cups water, picture of ice, fresh mint, 2 stevia
Bigelow Vanilla Chai: 5 bags, 3 minutes, 2 cups water, picture of ice, 2 stevia
Wednesday, December 1, 2010
Lunches to Try
Lemony Chicken Caesar Salad
Serves 2| Hands-On Time: 05m | Total Time: 05m
Ingredients
- 2 tablespoons mayonnaise
- 2 tablespoons fresh lemon juice
- 2 tablespoons grated Parmesan, plus more, shaved, for serving
- 1 teaspoon Dijon mustard
- kosher salt and black pepper
- 1/2 head romaine lettuce, torn into pieces (about 6 cups)
- 1 rotisserie chicken breast, sliced
- 1/2 cup croutons
Directions
- In a medium bowl, whisk together the mayonnaise, lemon juice, Parmesan, mustard, and ¼ teaspoon each salt and pepper.
- Add the lettuce and toss to coat. Top with the chicken, croutons, and additional shaved Parmesan, if desired
Tuesday, November 9, 2010
Real Simple's Week 4
Real Simple's
Week 4
Monday:Roasted Pork Chops With Polenta
Tuesday: Tuesday: Salmon with Potato Salad
Wednesday: Seared Steak and Cauliflower Puree
Thursday: Sweet Potatoe and Brie Flat Bread
Friday: Chicken with Spinach Sautee
week 4
what you may have
garlic, 8 cloves
dry white wine, 1⁄2 cup
white wine vinegar, 1 tablespoon
red wine vinegar, 1 tablespoon
plus 2 teaspoons olive oil,11⁄4 cups
kosher salt and black pepper
what you may need
boneless, skinless chicken breasts, 4 6-ounce*
strip steaks,2 (1 inch thick; 11⁄2 pounds total)*
bone-in pork chops, 4 (1 inch thick; about 21⁄2 pounds total)
skinless salmon fillets, 4 6-ouncespinach
grape tomatoes, 1 pint
red bell pepper, 1
mixed greens, 5 cups
cauliflower, 1 small head (about 11⁄2 pounds)
scallions, 2
fresh flat-leaf parsley, 1⁄4 cup chopped
fresh thyme, 8 sprigs
shallots, 3
new potatoes, 1 pound (about 10)
sweet potato, 1 medium
Gruyère, 6 ounces
brie
frozen pizza dough, 1 pound.
prepared horseradish, .2 tablespoons
black-eyed peas, 1 15-ounce can.
instant polenta, .3⁄4 cup
cornmeal (for the baking sheet).
pitted green olives, .1⁄4 cup
Serves 4 Hands-On Time: 25m Total Time: 25m
Ingredients
· 2 tablespoons olive oil
· 4 bone-in pork chops (1 inch thick; about 2 1/2 pounds total)
· kosher salt and black pepper
· 1 pint grape tomatoes, halved
· 4 cloves garlic, sliced
· 1/2 cup dry white wine
· 3/4 cup instant polenta
· 6 ounces grated Gruyère (1 1/2 cups)
Directions
1. Heat oven to 400° F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat.
2. Season the pork with ½ teaspoon each salt and pepper. Cook until browned, 3 to 4 minutes per side. Remove from skillet.
3. Add the remaining tablespoon of oil to the skillet, along with the tomatoes, garlic, and ¼ teaspoon each salt and pepper. Cook, tossing, for 2 minutes.
4. Add the wine and simmer until the tomatoes begin to soften, 2 to 3 minutes.
5. Nestle the pork in the tomatoes. Transfer to oven and roast until the pork is cooked through, 6 to 7 minutes.
6. Meanwhile, in a saucepan, bring 3 cups of water to a boil. Whisk in the polenta and cook, whisking, until thickened, 3 to 4 minutes. Whisk in the cheese, ¼ teaspoon salt, and ⅛ teaspoon pepper. Serve with the pork and tomatoes.
By Kate Merker and Sara Quessenberry
Serves 4 Hands-On Time: 20m Total Time: 30m
Ingredients
· 1 pound new potatoes (about 10)
· kosher salt and black pepper
· 4 tablespoons olive oil
· 4 6-ounce skinless salmon fillets
· 2 tablespoons prepared horseradish
· 1 tablespoon white wine vinegar
· 2 scallions, sliced
· 1/2 small bunch watercress, thick stems removed (about 2 cups)
Directions
1. Place the potatoes in a medium saucepan. Add enough cold water to cover and bring to a boil.
2. Add 1 teaspoon salt, reduce heat, and simmer until tender, 15 to 18 minutes. Drain and run under cold water to cool. Cut into quarters.
3. Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat.
4. Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper. Cook until opaque throughout, 4 to 5 minutes per side.
5. In a large bowl, combine the horseradish, vinegar, scallions, remaining 3 tablespoons oil, ¼ teaspoon salt, and ¼ teaspoon pepper.
6. Add the potatoes and watercress to the dressing and toss to combine. Serve the salad with the salmon.
Serves 4 Hands-On Time: 15m Total Time: 25m
Ingredients
· 1 small head cauliflower (about 1 1/2 pounds), cored and cut into florets
· 4 tablespoons plus 1 teaspoon olive oil
· 2 strip steaks (1 inch thick; 1 1/2 pounds total)
· kosher salt and black pepper
· 1/4 cup chopped fresh flat-leaf parsley
· 1/4 cup pitted green olives, chopped
· 1 shallot, finely chopped
· 1 tablespoon red wine vinegar
Directions
1. Fill a large saucepan with 1 inch of water and fit it with a steamer basket. Bring the water to a boil.
2. Place the cauliflower in the basket, cover, and steam until very tender, 8 to 10 minutes. Drain.
3. Meanwhile, heat 1 teaspoon oil in a large skillet over medium-high heat.
4. Season the steaks with ½ teaspoon each salt and pepper. Cook 4 to 6 minutes per side for medium-rare. Let rest before slicing.
5. While the steaks cook, transfer the drained cauliflower to a food processor. Add 2 tablespoons oil and ¼ teaspoon each salt and pepper. Puree until smooth.
6. In a bowl, combine the parsley, olives, shallot, vinegar, remaining oil, and ¼ teaspoon each salt and pepper. Serve with steak and cauliflower.
By Kate Merker and Sara Quessenberry, October 2010
Serves 4 Hands-On Time: 15m Total Time: 40m
Ingredients
· 1 pound frozen pizza dough, thawed
· cornmeal, for the baking sheet
· 1 medium sweet potato, peeled, halved, and thinly sliced
· 2 shallots, thinly sliced
· 8 sprigs fresh thyme
· 4 tablespoons olive oil
· kosher salt and black pepper
· 4 ounces Brie, sliced
· 2 teaspoons red wine vinegar
· 4 cups mixed greens (about 3 ounces)
Directions
1. Heat oven to 425° F. Shape the dough into a large oval and place on a cornmeal-dusted baking sheet.
2. In a medium bowl, toss the sweet potato, shallots, thyme, 3 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper.
3. Scatter the potato mixture over the dough and top with the Brie. Bake until golden brown and crisp, 20 to 25 minutes.
4. Meanwhile, in a bowl, whisk together the vinegar, remaining tablespoon of oil, and ¼ teaspoon each salt and pepper.
5. Toss the dressing with the greens. Serve with the flat bread.
By Kate Merker and Sara Quessenberry
Week 4
Monday:Roasted Pork Chops With Polenta
Tuesday: Tuesday: Salmon with Potato Salad
Wednesday: Seared Steak and Cauliflower Puree
Thursday: Sweet Potatoe and Brie Flat Bread
Friday: Chicken with Spinach Sautee
week 4
what you may have
garlic, 8 cloves
dry white wine, 1⁄2 cup
white wine vinegar, 1 tablespoon
red wine vinegar, 1 tablespoon
plus 2 teaspoons olive oil,11⁄4 cups
kosher salt and black pepper
what you may need
boneless, skinless chicken breasts, 4 6-ounce*
strip steaks,2 (1 inch thick; 11⁄2 pounds total)*
bone-in pork chops, 4 (1 inch thick; about 21⁄2 pounds total)
skinless salmon fillets, 4 6-ouncespinach
grape tomatoes, 1 pint
red bell pepper, 1
mixed greens, 5 cups
cauliflower, 1 small head (about 11⁄2 pounds)
scallions, 2
fresh flat-leaf parsley, 1⁄4 cup chopped
fresh thyme, 8 sprigs
shallots, 3
new potatoes, 1 pound (about 10)
sweet potato, 1 medium
Gruyère, 6 ounces
brie
frozen pizza dough, 1 pound.
prepared horseradish, .2 tablespoons
black-eyed peas, 1 15-ounce can.
instant polenta, .3⁄4 cup
cornmeal (for the baking sheet).
pitted green olives, .1⁄4 cup
Serves 4 Hands-On Time: 25m Total Time: 25m
Ingredients
· 2 tablespoons olive oil
· 4 bone-in pork chops (1 inch thick; about 2 1/2 pounds total)
· kosher salt and black pepper
· 1 pint grape tomatoes, halved
· 4 cloves garlic, sliced
· 1/2 cup dry white wine
· 3/4 cup instant polenta
· 6 ounces grated Gruyère (1 1/2 cups)
Directions
1. Heat oven to 400° F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat.
2. Season the pork with ½ teaspoon each salt and pepper. Cook until browned, 3 to 4 minutes per side. Remove from skillet.
3. Add the remaining tablespoon of oil to the skillet, along with the tomatoes, garlic, and ¼ teaspoon each salt and pepper. Cook, tossing, for 2 minutes.
4. Add the wine and simmer until the tomatoes begin to soften, 2 to 3 minutes.
5. Nestle the pork in the tomatoes. Transfer to oven and roast until the pork is cooked through, 6 to 7 minutes.
6. Meanwhile, in a saucepan, bring 3 cups of water to a boil. Whisk in the polenta and cook, whisking, until thickened, 3 to 4 minutes. Whisk in the cheese, ¼ teaspoon salt, and ⅛ teaspoon pepper. Serve with the pork and tomatoes.
By Kate Merker and Sara Quessenberry
Serves 4 Hands-On Time: 20m Total Time: 30m
Ingredients
· 1 pound new potatoes (about 10)
· kosher salt and black pepper
· 4 tablespoons olive oil
· 4 6-ounce skinless salmon fillets
· 2 tablespoons prepared horseradish
· 1 tablespoon white wine vinegar
· 2 scallions, sliced
· 1/2 small bunch watercress, thick stems removed (about 2 cups)
Directions
1. Place the potatoes in a medium saucepan. Add enough cold water to cover and bring to a boil.
2. Add 1 teaspoon salt, reduce heat, and simmer until tender, 15 to 18 minutes. Drain and run under cold water to cool. Cut into quarters.
3. Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat.
4. Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper. Cook until opaque throughout, 4 to 5 minutes per side.
5. In a large bowl, combine the horseradish, vinegar, scallions, remaining 3 tablespoons oil, ¼ teaspoon salt, and ¼ teaspoon pepper.
6. Add the potatoes and watercress to the dressing and toss to combine. Serve the salad with the salmon.
Serves 4 Hands-On Time: 15m Total Time: 25m
Ingredients
· 1 small head cauliflower (about 1 1/2 pounds), cored and cut into florets
· 4 tablespoons plus 1 teaspoon olive oil
· 2 strip steaks (1 inch thick; 1 1/2 pounds total)
· kosher salt and black pepper
· 1/4 cup chopped fresh flat-leaf parsley
· 1/4 cup pitted green olives, chopped
· 1 shallot, finely chopped
· 1 tablespoon red wine vinegar
Directions
1. Fill a large saucepan with 1 inch of water and fit it with a steamer basket. Bring the water to a boil.
2. Place the cauliflower in the basket, cover, and steam until very tender, 8 to 10 minutes. Drain.
3. Meanwhile, heat 1 teaspoon oil in a large skillet over medium-high heat.
4. Season the steaks with ½ teaspoon each salt and pepper. Cook 4 to 6 minutes per side for medium-rare. Let rest before slicing.
5. While the steaks cook, transfer the drained cauliflower to a food processor. Add 2 tablespoons oil and ¼ teaspoon each salt and pepper. Puree until smooth.
6. In a bowl, combine the parsley, olives, shallot, vinegar, remaining oil, and ¼ teaspoon each salt and pepper. Serve with steak and cauliflower.
By Kate Merker and Sara Quessenberry, October 2010
Serves 4 Hands-On Time: 15m Total Time: 40m
Ingredients
· 1 pound frozen pizza dough, thawed
· cornmeal, for the baking sheet
· 1 medium sweet potato, peeled, halved, and thinly sliced
· 2 shallots, thinly sliced
· 8 sprigs fresh thyme
· 4 tablespoons olive oil
· kosher salt and black pepper
· 4 ounces Brie, sliced
· 2 teaspoons red wine vinegar
· 4 cups mixed greens (about 3 ounces)
Directions
1. Heat oven to 425° F. Shape the dough into a large oval and place on a cornmeal-dusted baking sheet.
2. In a medium bowl, toss the sweet potato, shallots, thyme, 3 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper.
3. Scatter the potato mixture over the dough and top with the Brie. Bake until golden brown and crisp, 20 to 25 minutes.
4. Meanwhile, in a bowl, whisk together the vinegar, remaining tablespoon of oil, and ¼ teaspoon each salt and pepper.
5. Toss the dressing with the greens. Serve with the flat bread.
By Kate Merker and Sara Quessenberry
Friday, October 1, 2010
Real Simple's Recipes- Week 1
Real Simple's Weekly Menu
Week 1
Purple Recipes are favorites, bold have not been tried yet.
Week 1
Monday: Roasted Tilapia, Potatoes, and Lemons
Tuesday: Penne with Tomatoes, Eggplant, and Mozzarella
Wednesday: Turkey Burgers with Creamy Romaine Slaw
Thursday: Pork Cutlets with Spicy Noodles
Friday: Steak with Roasted Carrots and Onions
week 1
What you May Have
† lemon
† garlic, 2 cloves
† large egg,1
† penne, 1⁄2 pound (1⁄2 box)
† all-purpose flour, 1⁄4 cup
† Dijon mustard, 3 tablespoons
† mayonnaise, 2 tablespoons
† low-sodium chicken broth, 4 cups
† dry white wine, 1⁄2 cup
† white wine vinegar, 1 tablespoon
† canola oil, 2 tablespoons
† olive oil, 2⁄3 cup
† paprika, 1⁄2 teaspoon
† crushed red pepper, 1⁄4 teaspoon
† kosher salt and black pepper
what you may need
† ground dark meat turkey, 1 pound (93 percent lean or less)*
† Newport or sirloin steaks, 4 small (1 inch thick; about 11⁄2 pounds total)*
† pork cutlets, 4 thin (about 3⁄4 pound total)*
† skinless tilapia fillets, 4 6-ounce
† cherry tomatoes, 1⁄2 pound
† eggplant, 1 medium (about 11⁄4pounds)
† medium carrots, 13⁄4 pounds
† red jalapeño pepper, 1
† romaine lettuce, 2 leaves
† shiitake mushrooms, 1⁄2 pound
† scallions, 4
† fresh ginger, 1 11⁄2-inch piece
† fresh tarragon, 2 tablespoons chopped
† fresh thyme, 12 sprigs
† fresh mint, 1⁄4 cup torn leaves
† red onions, 2 small
† baby potatoes, 1 pound (about 12)
† fresh mozzarella, 1⁄2 pound
† soft rolls, 4
† pickles (optional)
† pitted kalamata olives, 1⁄2 cup
† udon noodles, 1⁄2 pound
† panko bread crumbs, 3⁄4 cup
† potato chips (optional)
Monday:
Tuesday:
Serves 4 Hands-On Time: 30m Total Time: 30m
Ingredients
1/2 pound penne (1⁄2 box)
1/4 cup olive oil
1 medium eggplant (about 1 1⁄4 pounds), cut into 1⁄2-inch pieces
1/2 pound cherry tomatoes, halved
2 cloves garlic, sliced
1/4 teaspoon crushed red pepper
kosher salt and black pepper
1/2 pound fresh mozzarella, cut into 1⁄2-inch pieces
1/4 cup torn fresh mint leaves
Directions
Cook the pasta according to the package directions. Reserve ¼ cup of the cooking water. Drain the pasta and return it to the pot.
Meanwhile, heat the oil in a large nonstick skillet over medium-high heat.
Add the eggplant. Cook, tossing occasionally, until golden brown and tender, 8 to 10 minutes.
Add the tomatoes, garlic, red pepper, ¾ teaspoon salt, and ¼ teaspoon black pepper. Cook, tossing, until the tomatoes soften, 2 to 3 minutes.
Add the tomato mixture to the pasta, along with the mozzarella and reserved cooking water. Toss to combine. Sprinkle with the mint. By Kate Merker and Sara Quessenberry, October 2010
Thursday:
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Week 1
Purple Recipes are favorites, bold have not been tried yet.
Week 1
Monday: Roasted Tilapia, Potatoes, and Lemons
Tuesday: Penne with Tomatoes, Eggplant, and Mozzarella
Wednesday: Turkey Burgers with Creamy Romaine Slaw
Thursday: Pork Cutlets with Spicy Noodles
Friday: Steak with Roasted Carrots and Onions
week 1
What you May Have
† lemon
† garlic, 2 cloves
† large egg,1
† penne, 1⁄2 pound (1⁄2 box)
† all-purpose flour, 1⁄4 cup
† Dijon mustard, 3 tablespoons
† mayonnaise, 2 tablespoons
† low-sodium chicken broth, 4 cups
† dry white wine, 1⁄2 cup
† white wine vinegar, 1 tablespoon
† canola oil, 2 tablespoons
† olive oil, 2⁄3 cup
† paprika, 1⁄2 teaspoon
† crushed red pepper, 1⁄4 teaspoon
† kosher salt and black pepper
what you may need
† ground dark meat turkey, 1 pound (93 percent lean or less)*
† Newport or sirloin steaks, 4 small (1 inch thick; about 11⁄2 pounds total)*
† pork cutlets, 4 thin (about 3⁄4 pound total)*
† skinless tilapia fillets, 4 6-ounce
† cherry tomatoes, 1⁄2 pound
† eggplant, 1 medium (about 11⁄4pounds)
† medium carrots, 13⁄4 pounds
† red jalapeño pepper, 1
† romaine lettuce, 2 leaves
† shiitake mushrooms, 1⁄2 pound
† scallions, 4
† fresh ginger, 1 11⁄2-inch piece
† fresh tarragon, 2 tablespoons chopped
† fresh thyme, 12 sprigs
† fresh mint, 1⁄4 cup torn leaves
† red onions, 2 small
† baby potatoes, 1 pound (about 12)
† fresh mozzarella, 1⁄2 pound
† soft rolls, 4
† pickles (optional)
† pitted kalamata olives, 1⁄2 cup
† udon noodles, 1⁄2 pound
† panko bread crumbs, 3⁄4 cup
† potato chips (optional)
Monday:
Serves 4 Hands-On Time: 10m Total Time: 40m
Ingredients
- 1 pound baby potatoes (about 12), halved
- 1 lemon, thinly sliced
- 8 sprigs fresh thyme
- 2 tablespoons plus 1 teaspoon olive oil
- kosher salt and black pepper
- 1/2 cup pitted kalamata olives
- 4 6-ounce skinless tilapia fillets
- 1/2 teaspoon paprika
Directions
- Heat oven to 400° F.
- On a large rimmed baking sheet, toss the potatoes, lemon, thyme, 2 tablespoons oil, and ¼ teaspoon each salt and pepper. Arrange in a single layer.
- Roast, tossing once, until the potatoes begin to soften, about 20 minutes.
- Toss the olives with the potato mixture; nestle the fish in it. Drizzle the fish with the remaining oil and season with paprika and ¼ teaspoon each salt and pepper.
- Continue to roast until the potatoes are golden brown and crisp and the fish is opaque throughout, 12 to 15 minutes.
Serves 4 Hands-On Time: 30m Total Time: 30m
Ingredients
1/2 pound penne (1⁄2 box)
1/4 cup olive oil
1 medium eggplant (about 1 1⁄4 pounds), cut into 1⁄2-inch pieces
1/2 pound cherry tomatoes, halved
2 cloves garlic, sliced
1/4 teaspoon crushed red pepper
kosher salt and black pepper
1/2 pound fresh mozzarella, cut into 1⁄2-inch pieces
1/4 cup torn fresh mint leaves
Directions
Cook the pasta according to the package directions. Reserve ¼ cup of the cooking water. Drain the pasta and return it to the pot.
Meanwhile, heat the oil in a large nonstick skillet over medium-high heat.
Add the eggplant. Cook, tossing occasionally, until golden brown and tender, 8 to 10 minutes.
Add the tomatoes, garlic, red pepper, ¾ teaspoon salt, and ¼ teaspoon black pepper. Cook, tossing, until the tomatoes soften, 2 to 3 minutes.
Add the tomato mixture to the pasta, along with the mozzarella and reserved cooking water. Toss to combine. Sprinkle with the mint. By Kate Merker and Sara Quessenberry, October 2010
Thursday:
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Ingredients
- 4 cups low-sodium chicken broth
- 1 1 1/2-inch piece fresh ginger, peeled and sliced
- 1/2 pound udon noodles
- 1/2 pound shiitake mushrooms, stems discarded and caps sliced
- 1 red jalapeño pepper, sliced
- 4 thin pork cutlets (about 3⁄4 pound total)
- kosher salt and black pepper
- 1/4 cup all-purpose flour
- 1 large egg, beaten
- 3/4 cup panko bread crumbs
- 2 tablespoons canola oil
- 2 scallions, sliced
Directions
- In a large pot, bring the chicken broth and ginger to a boil.
- Add the noodles and cook, stirring, until the broth is nearly absorbed and the noodles are al dente, 4 to 6 minutes.
- Add the mushrooms and jalapeño and simmer until the mushrooms are just tender, 1 to 2 minutes.
- Meanwhile, season the pork with ½ teaspoon salt and ¼ teaspoon pepper. Coat with the flour, then the egg, and finally the panko.
- Heat the oil in a large skillet over medium-high heat. Cook the pork until cooked through, 2 to 3 minutes per side.
- Slice the pork and serve over the noodles. Sprinkle with the scallions.
Friday, July 16, 2010
Woodbury Train Station Cafe
The food is delicious, (especially the beignets and crab cake eggs benedict) , the atmosphere is cozy, and the train comes by on Sunday mornings which the kids think is the best.
Woodbury Train STation Cafe
856 384 6700
101 Cooper St
Woodbury NJ 08096
woodburytrainstationcafe@yahoo.com
Woodbury Train STation Cafe
856 384 6700
101 Cooper St
Woodbury NJ 08096
woodburytrainstationcafe@yahoo.com
Saturday, May 1, 2010
Tokyo Hibachi
This place is awesome for an older child. Make SURE you ask to sit in the hibachi section and order off of that menu. The buffet does look awesome, but if you want the show you have to sit there. We ordered off of the lunch menu which was totally reasonable in price. (though the kids meal is expensive yet adult sized, and there is a sharing charge) We had a chef named Jack who was so much fun and so kid friendly. He not only cooked on the table right in front of us, but he did about 5 magic tricks and amazed Brooke with the "volano" and his jokes. We all had such a great time! The food was delicious!
Located near the Deptford mall next to Salad Works in the old Ethan Allen
Located near the Deptford mall next to Salad Works in the old Ethan Allen
Thursday, April 29, 2010
Meal Ideas
http://www.keepandshare.com/doc/2115071/meal-ideas
So i'm trying to find a good way to make a grocery shopping list. Every week I spend hours making a list, trying to think of what we will eat that will satifsy everyone's diets and not spoil, what's on sale, what we have coupons for, and try to keep my trip below two hours. I love grocery shopping, but I spend around 200 dollars and it drives me crazy!
So i'm trying to find a good way to make a grocery shopping list. Every week I spend hours making a list, trying to think of what we will eat that will satifsy everyone's diets and not spoil, what's on sale, what we have coupons for, and try to keep my trip below two hours. I love grocery shopping, but I spend around 200 dollars and it drives me crazy!
Saturday, April 24, 2010
Whole Foods Market
I took the kids to Whole Foods and although I didn't get much shopping done I was able to grab a few things. They like eating lunch at the little cafeteria inside. They both picked pizza but I was able to get a Asian food , including dumplings, asparagus and tofu. We drank water from the cups provided (from the water fountain) and it only cost one more dollar than McDonalds cost us.
After, the kids enjoyed pushing around a child size shopping cart, the free samples, and the icecream/ cookie bar. They also have popsicles near the front that you can buy and even eat outside. The food is delicious, and still fast (and most of it is made with more natural ingredients.)
After, the kids enjoyed pushing around a child size shopping cart, the free samples, and the icecream/ cookie bar. They also have popsicles near the front that you can buy and even eat outside. The food is delicious, and still fast (and most of it is made with more natural ingredients.)
Monday, January 18, 2010
Tuesday, November 17, 2009
JJ's Party Checklist
This is what I used for the 1st sports themed party:
Decorations:
Balloons
Hot Dogs
Chili
buns
hot dogs
big pot of water
Chili
mom made
frito chips
cheese
sour cream
Nachos
Queso
salsa
velveeta
milk
jalepenos
sour cream
chips
olives
green pepper
tomato diced
Pretzel tray
Peanuts in the shell
Popcorn
Cake
Icecream
Coffee
Wednesday, October 14, 2009
The Taste List
Parents magazine has an article suggesting that you should have your baby taste the following 21 plant groups even while you are breastfeeding / pregnant helps. I did eat very different things while pregnant with Brookie, and mostly chocolate and pb when pregnant w/ Johel so maybe it does have a correlation...
1. Mushrooms-Boo loves, JJ tried, but not sure
2. Bromeliads(pineapple) Boo loves. JJ loves the juice, liked the fruit
3. Woody Trees-(bananas) Both love!
4.Cruciferous-(broccoli,cauliflower) Brookie loves
5.Myrtles- guava, cloves, allspice
6.Umbrellifers- carrots, celery, cilantro,dill- Boo will eat all, JJ seems to like celery, carrots
7. Heath (blueberry, cranberry) both like both
8. Legumes- both like
9. Gourds- cucumber, pumpkin, watermelon, zucchini- Boo loves all, JJ loves watermelon
10. Composites-artichokes, lettuce, sunflower seeds- Boo loves lettuce
11. sesames-sesame seeds , both ate them in pretzels and loved
12. Lilies- asparagis,chives, garlic- Boo loves , JJ ate garlic in things and seemed to like
13. Rosyplants-apples, apricot, blackberries, peaches, strawberries, raspberries- Boo loves, JJ favorites!
14. Grapes- both love
15. Cirtus - Boo loves, JJ likes the juice but may be giving him diaper rash
16. Nighshades- eggplants, peppers, potatoe Boo loves! JJ tried potato
17. Laurels- cinnamon, avacado, bay -Boo loves, JJ like cinnamon but seemed to bother him
18. Amaranths-spinach, swiss, beet, quinoa- Boo likes some, hasn't tried all.
19. Loosestrifes=Pomegrante- both seem to like the flavor
20. True Grass- barely, oats, brown rice Boo likes the last two, JJ likes oatmeal tried brown rice
21. Bind weeds- Sweet Potota- both like
So my conclusion is that Boo likes everything, and JJ hasn't tried enough at all...Maybe he's not that picky, maybe I just don't give him enough!
1. Mushrooms-Boo loves, JJ tried, but not sure
2. Bromeliads(pineapple) Boo loves. JJ loves the juice, liked the fruit
3. Woody Trees-(bananas) Both love!
4.Cruciferous-(broccoli,cauliflower) Brookie loves
5.Myrtles- guava, cloves, allspice
6.Umbrellifers- carrots, celery, cilantro,dill- Boo will eat all, JJ seems to like celery, carrots
7. Heath (blueberry, cranberry) both like both
8. Legumes- both like
9. Gourds- cucumber, pumpkin, watermelon, zucchini- Boo loves all, JJ loves watermelon
10. Composites-artichokes, lettuce, sunflower seeds- Boo loves lettuce
11. sesames-sesame seeds , both ate them in pretzels and loved
12. Lilies- asparagis,chives, garlic- Boo loves , JJ ate garlic in things and seemed to like
13. Rosyplants-apples, apricot, blackberries, peaches, strawberries, raspberries- Boo loves, JJ favorites!
14. Grapes- both love
15. Cirtus - Boo loves, JJ likes the juice but may be giving him diaper rash
16. Nighshades- eggplants, peppers, potatoe Boo loves! JJ tried potato
17. Laurels- cinnamon, avacado, bay -Boo loves, JJ like cinnamon but seemed to bother him
18. Amaranths-spinach, swiss, beet, quinoa- Boo likes some, hasn't tried all.
19. Loosestrifes=Pomegrante- both seem to like the flavor
20. True Grass- barely, oats, brown rice Boo likes the last two, JJ likes oatmeal tried brown rice
21. Bind weeds- Sweet Potota- both like
So my conclusion is that Boo likes everything, and JJ hasn't tried enough at all...Maybe he's not that picky, maybe I just don't give him enough!
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