Hawaiian Meatballs

Today I am making this off of Pinterest.  Here is the link.  I'm going to change it up a bit.  I'm going to make mine with regular rice and I'm going to make it in my slow cooker.  Yep, Again!  I am loving me some slow cookin'!  Oh, and I'm going to omit the green peppers.  If I put green peppers in rice around here there would be a major protest.  I personally think it sounds yummy but I'm not eating rice nowadays so I will just leave it out. 

I'll let you know how it turns out.

Today I'm trying this

Source: skiptomylou.org via Darilyn on Pinterest

Baked potatoes cooked in low in a slow cooker. I'll let you know how it turns out.

8:26 p.m.  IT WORKED GREAT. I will definitely be doing this again.

Strawberry Rhubarb Crisp

Rhubarb is one of those things that come spring, I dream of using. I have probably four or five recipes in my to-do collection of whom Rhubarb, is the star.  

Yet I have never made a single thing with Ms. Rhubarb....until today.

The other day Elissa posted on her blog, 17 and Baking a new recipe, one for  

Strawberry Rhubarb Crisp.

Those pictures, oh, those pictures. 

I had to have some.

So I made it today.

Let's just say, I like Ms. Rhubarb, she is a mighty fine gal!

Strawberry Rhubarb Crisp

(taken from 17 and Baking)
An I- Family Original
Makes a 9×9″ pan

Crisp Topping
1 cup toasted slivered almonds
1 cup flour
3/4 cup packed brown sugar
Pinch of salt
8 tablespoons unsalted butter, softened
1/2 cup oatmeal

Fruit Filling
6 stalks rhubarb
1 1/2 pints of strawberries
6 tablespoons sugar
2 tablespoons flour
Preheat oven to 350 degrees F. Combine flour, brown sugar, salt, oatmeal, and almonds. Mix the softened, room temperature butter into the flour mixture with a fork or with your fingers until crumbly.
Peel off outer skin of rhubarb and cut off the ends. Cut stalks in one-inch pieces, enough to make three cupfuls. Hull the berries, cut in half. Toss fruit together with the sugar and flour until evenly coated. Place the fruit in a 9×9″ baking dish. Sprinkle the topping evenly over the fruit. Bake for 1 hour, or until bubbly, brown and crisp.

Corned Beef & Cabbage - St. Patrick's Day tradition

As I've stated before, St. Patrick's Day is a big deal around here.

And it's not because we are Irish.

I mean, we do have some Irish blood in our veins but that is not why it's a big deal.

It's a big deal because of a wee lass that does Irish dancing.

So here are some pictures for your St. Patrick's Day enjoyment (a wee bit late, sorry).

Vietnamese Spring Rolls

 Spring has arrived. Or has it? It's sometimes difficult to tell around here in the Northwest.  But I do know that these spring rolls make me happy.  And that's part of spring, putting a bounce in our step.  I hope that these spring rolls do that for you.

Fresh Vietnamese Spring Rolls

2 ounces rice vermicelli (rice noodles)

8 rice wrappers (8.5 diameter)

8 large cooked shrimp (26-30 count size)

16-24 fresh Thai basil leaves

Fresh mint leaves

fresh cilantro

green leaf lettuce

1 carrot

1/3 cucumber

Preparation

boil rice vermicelli 3-5 minutes or until al dente, drain and let cool.

  Peel shrimp deveined and cut in half

wash basil and mint, keep whole leaves

Chop cilantro and lettuce

Julienne carrots and cucumber

Directions:

1.  Fill a large bowl with warm water. dip one wrapper into hot water for 1 second to soften.

2.  Lay wrapper flat. In a row across the front of the wrapper, place 2 shrimp halves, a couple of basil leaves and a handful of vermicelli,

3.  Add carrots, cucumber, mint, cilantro and lettuce leaving about 2 inches on each side

4.  Tightly roll the wrapper around the ingredients.  After about halfway rolled, fold uncovered sides inward, then finishing rolling the wrapper.

Rolls should be prepared close to serving time as they may dry out.  If preparing ahead of time cover with air tight container and keep cool.  Makes 8 rolls.

(Thanks, Bro. Cox for being my hand model )

And my favorite sauce to go with them:

Peanut Sauce

Ingredients

1 cup water

2/3 cup creamy peanut butter

2 cloves minced garlic

2 Tbsp. firmly packed brown sugar

1 1/2 Tbsp. lemon juice

1 Tbsp. soy sauce

1/4 to 1/2 tsp. crushed red pepper

Directions.

1.  In a 2 qt. saucepan combine water, peanut butter and minced garlic

2.  Cook over medium-low heat stirring until mixture bils nad thicketns

3.  Remove from heazt and stir in packed brown sugar, lemon juice, soy sauce and red pepper. 

4.  Serve hot

If made ahead, cover and refrigerate for up to 2 days. To reheat, stir over low heat until hot; if necessary, add more water to restore to original consistency.  makes about 2 cups.

Hail Caesar!

 

picture courtesy of Pioneer Woman

Remember my cheerful tablecloth?  Tonight I made a cheery salad to go with it.  I made Pam's Simple Scrumptious Caesar Salad from Pioneer Woman's cooking website.  As I was slurping up the last piece of romaine on my plate I declared it to be one of the best salads I've ever made.  It's all in the dressing and the croutons.  And who would've thought to make the homemade croutons that way?  You first blend up 4 cloves of garlic with 1/4 cup olive oil in the blender. Then you sieve the garlic out and toss your cut up french bread pieces in the garlic/oil mixture.  Then you throw it in your hot skillet.  I used my cast iron one and they crisped and browned up very nicely.  Then the dressing for the salad is made by throwing that garlic you saved from the oil mixture in with some mayo and fresh lemon. Oh. My. Gosh. delicious.  It's very garlicky. So if you don't like garlic don't even go there.  But, the lemon is bright and strong and paired with the garlic it is a sensory experience for your taste buds.

Halloween Dinner

It's a bummer that Halloween is on a Sunday this year.  That means no trick-or-treating for the May household because of a thing called "keeping the Sabbath day holy."  At least that will be our interpretation of it.  We will still pass out treats to kids that come knocking on our door.  We may even make it really fun and blast some spooky music through an open front window.  Oh, I know, we could blare some Motab music through the window to make it truly a Sabbath Day occasion.  Ha, that would be hilarious. I crack myself up.

But anyway, my kids have been asking me if we are going to do anything "fun" on Halloween.  I guess for some reason they don't want the usual Family Home Evening lesson of repentance or forgiveness or not borrowing their sister's things.  So I decided to plan something fun for dinner.  I don't usually do this because we are usually crunched for time on Halloween between the kids getting home from school, getting costumes on, eating dinner and getting to our destination for loading up on sugary treats.  But Sunday is different, we don't have the usual planned.  I'm beginning to think that this "bummer" Halloween is going to feel kind of special this year.


This is what I came up with.

For an appetizer:

Mr. Veggie Bones

For the Main Dish:

Mummy Dogs

One roll of biscuit dough will cover one 8-pack of hotdogs.

Mustard for the eyes.

For 

Dessert

Boo Jell-O Cups

3/4 cup boiling water
1 pkg. (3 oz.) JELL-O Orange Flavor Gelatin
2 cups ice cubes
2/3 cup thawed COOL WHIP Whipped Topping, divided
8 miniature semi-sweet chocolate chips

ADD boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add ice; stir 3 to 5 min. or until gelatin is thickened. Remove any unmelted ice. Whisk in 1/3 cup COOL WHIP until well blended. Pour into 4 dessert dishes. REFRIGERATE 30 min. or until firm. DROP remaining COOL WHIP by spoonfuls onto desserts to resemble ghosts. Add chocolate chips for the eyes.

Tom Kah Gai

I love Tom Kah Gai.  I remember the first time I had this soup. My dad had just returned from his first trip to Thailand and had taken us to a Thai restaurant.  He ordered all the food and we watched in anticipation as heaping bowls of steamed rice, succulent cooked meats and crisp vegetables were placed in the middle of the table.  But first, there was the Tom Kah Gai.  It came in a large metal bowl with a burner underneath it to keep it warm. There were mushrooms floating in it. That's all I recognized.  The rest was a mystery. But when I took that first bite, I WAS IN LOVE.  The creaminess mixed with sweet and sour was a melody to my tongue. I want to eat some right now just thinking about it.  

What turned into a one-time trip turned into a yearly affair for him.  Thailand is as much a part of his life as the U.S. is. He ended up meeting a nice Thai lady where he lives in Washington and they have since married.  Having Ladda as a part of our family has been wonderful. She is loving, giving, down to earth and she knows how to COOK. So one of the first things I did when I met her was ask her to teach me how to make my favorite soup.  

First you will need a couple of stalks of lemongrass, some Thai basil and some Galangal root. Check to see if you have a Thai or Vietnamese market near you.  You will find great prices and the ingredients you want.  

 

Peel the outer layer of the lemongrass off and then cut the lemongrass into 1 inch pieces. Peel your galangal root and cut into thin pieces. Get a large pan and over a medium high heat put your 3 cans of coconut milk and 2 cans of water in.  Add your Tom Yum Paste.  

Here is what a heaping spoonful should look like more or less.  We were all laughing hysterically because it really looks like something else, huh? 

Whisk the tom yum paste and the coconut milk together until well combined. Now add your lemongrass, galangal root and your chicken. Don't freak out that the chicken is raw. It's just the way you do it.   Simmer it until chicken is done.  While the chicken is cooking cut up some mushrooms and onion.  

When the chicken is done, add them to the pot.

Cook for a few more minutes then add your Thai Basil. It's done. Wasn't that easy? 

I like eating my Tom Kah Gai with rice, Jasmine rice is my preference and the one that all Thai people eat.  So get yourself a bowl and put a heaping spoonful of steamed rice in the bottom of it.

Then ladle your soup over the top. 


Yum.




Tom Kah Gai
(Coconut Lemongrass Soup)

3 cans coconut milk

water

2 cups chopped uncooked chicken
2 stalk of lemon grass
1 3-inch piece of galangal root
Thai Basil (has purple stem)
2 heaping spoonfuls of Tom Yum Paste
2 cups sliced mushrooms

 1 small onion or half large

Pull the fiberous part off the outside of the lemongrass stalk then cut the stalk into 1 inch lengths.  Peel your galangal root and and slice into thin pieces.  Pull about 10 basil leaves off and set aside.

In a large saucepan over medium high heat add your coconut milk and Tom Yum Paste.  Whisk to combine.  Then use two of the cans and fill them with water and add to the pot.  Next, put your lemongrass, Galangal Root and Chicken and simmer until chicken is done.  When chicken is done add your sliced mushrooms and onion and cook for about four or five minutes.  Add your Thai basil at the very end and serve.  Very good served over steamed Jasmine Rice as well.

Steak or Fish Tacos anyone?

Krista came to visit us this weekend. Since my sister was staying with us I decided that I needed to actually cook something. I've been in a cooking slump. Do you get that way? I love to cook. But for some reason this summer I haven't felt like spending time in the kitchen. For example it will be 7 p.m. and one of my girls will be hungry. I have been heard to say at this point, "go have a bowl of cereal." So I decided that I should actually cook something for dinner on Saturday night. And it would be fun because I could cook with my sister. And that would be fun, right? And it was. I had some of those yummy tortillas from Costco so we decided to do some kind of taco. Krista thought steak tacos sounded good. I thought fish tacos sounded good. I had never made either one before. I don't buy or eat steak. Like ever. So this would be new. And I love fish tacos if they are done right. And heck, if i'm making them myself then they will be done the way I like, right? So this is what the result was.

My adorable sister with her yummy fish taco.

Here is a close up.



Krista and i didn't care for the fish taco that much. I used flounder for the fish and it was mushy. I don't like mushy. Neither does Krista. Chris ate all of the fish though. He loved it. I may try this again with a different type of fish.

Next up? Our Steak Tacos. Here is our close up.

Looks basically the same as the fish one, huh? Well, they are except for the meat. For the steak one I used Carne Asada and cut it up into tiny pieces. Then I put it in a bowl with 2 cloves of pressed garlic, lime juice, fresh cilantro and some sea salt. It was so good. I cooked it just until done so it wasn't too tough. That's my problem with steak. I don't like any red left in it and I don't want it to be tough. That's a hard combo to achieve. But I did it and It was divine. Krista and I loved it. Here is what we used.

Steak or fish tacos

Carne asada cut up small and cooked with garlic, lime, cilantro and salt
cooked fish dredged in flour and salt
coleslaw
tomatos
avocados
cilantro
limes
cheddar cheese
sour cream
tortillas (the ones you cook yourself are best)


In our opinion the coleslaw with the lime squeezed on top is what made them so good.

Raspberries

Raspberry Muffins

Makes 6 large or 12 small muffins

6 Tbsp unsalted butter at room temperature
3 cups plus 2 Tbsp. all-purpose flour
3 tsp. baking powder
1 tsp. salt
1 1/4 cups sugar, plus more for sprinkling
1 large egg
1 large egg yolk
1 large egg white
1 tsp. pure vanilla extract
1 cup milk
1 3/4 cups raspberries

Preheat the oven to 375 degrees. Spray muffin tins with non-stick cooking spray. In a large bowl sift together flour, baking powder, salt and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until fluffy, about 2 minutes. Add, egg yolk and egg white and vanilla. Mix reserved flour mixture and milk to mixer, beginning and and ending with flour. Remove bowl from mixer and gently fold in berries by hand. Divide batter among muffin tins. Sprinkle generously with sugar. Bake until light golden, about 45 minutes for large muffins and about 30 muffins for small muffins. Cook in pan 15 minutes. Remove from pan; transfer to wire rack, and let cool completely.

Happy St. Patricks Day

Who knew that when Emma signed on with the Murray Irish Dancers that St. Patrick's day would take on a whole new meaning?

Our day began bright and early leaving the house with Makenzie and Emma in tow. Dropped off Makenzie at school and then we were off to Hiteon Elementary the first of 5 schools they danced at today. In the middle there was a nice pizza lunch at a small locally owned pizzeria in Lake Oswego. Then we left to dance in Lake Oswego and then had 10 minutes to get all the way back to Beaverton. Needless to say we didnt make it in quite enough time. We were a little late and had to cut our program short.

Emma is exhausted and I am too. Oh, wait, I have to bake a fancy dessert tonight for Makenzie's Jazz Band Concert at the Hilton tomorrow night. No rest for me tonight.

My Irish dinner turned out the best it ever has. So simple too. The only thing I did different was to buy a really good piece of corned beef from New Seasons. A week ago I saw that they were going to have taste testing of their nitrate and nitrite free corned beef on Saturday. So we went on Saturday, just to taste it. I declared it perfect and so bought a piece large enough to feed our family.

Today I unwrapped it, threw it in my deep covered baker added a cup of water and cooked it for an hour. Then I added some fat wedges of cabbage and some red potatoes cut into plump chunks. Put the lid back on and kept cooking for another hour. No seasoning, nada.

I tell you, I have never had potatoes and cabbage that tasted better in my life. Well, maybe those rosemary shoestring potatoes from Burgerville but I digress. I mean this dinner was amazing. And so easy. Now that I know what a taste difference that corned beef makes I will never again buy that red stuff from the grocery store.

I'd take a picture but there isn't any left. And we were starving and dug in before said picture could be taken.

But here is a picture of what I wore today......

Low fat Shrimp Linguini

I created this alfredo sauce a long time ago when I wanted to create a healthier alfredo sauce that I didn't feel so bad eating. Tonight I had some shrimp I needed to use so I used this sauce recipe and made up the shrimp part with what I had. It turned out so yummy I had to share.

1 lb. cooked pasta
2 tbsp. butter
1/4 cup flour
1 cup chicken broth
1/2 cup skim milk
2 cloves garlic minced
1/4 tsp. salt
1/4 tsp. pepper
3/4 cup parmesan cheese
1/2 lb. raw shrimp, peeled
1/2 cup orange juice
2 tsp. pampered chef Jamaican seasoning
1 garlic clove
dash salt

Melt the butter in a saucepan. Add the flour and stir until becomes thick paste. Do not brown. Add chicken stock, milk and garlic. Using a wire whisk stir mixture until it comes to a full boil. Add salt and pepper. and continue to cook for 1 min. Slowly add cheese, stirring until sauce has consistency of thick malt.

Put shrimp in a small bowl and add 1/2 cup orange juice, jamaican seasoning, crushed garlic and salt. Heat a dash of olive oil in a saute pan. Add entire shrimp mixture, juice and all, into hot saute pan. cook until shrimp turns pink and juice is reduced ( about 3 minutes ).

Combine your cooked pasta with your sauce. Dish up and put shrimp on top.

I normally would use cooked chicken in this recipe. Just substitute whatever you want.