The Unoriginal BLT

June 30, 2010 at 11:38 pm (cooking) (, , , , )

Raid night tonight, so dinner was late.

I’d gotten Mom a giant tomato from the farmer’s market in downtown San Francisco yesterday, and, thinking I could try my hand at making her a blt, also picked up some bacon from the grocery store.

So! Mom’s BLT :)

2 slices of ripe tomato (this one had red flesh throughout)
4 slices of bacon from the butcher case
some fresh ground pepper for the tomato
miracle whip (or mayo. your choice)
3 slices of wheat bread, lightly toasted

As you are cooking up the bacon to your desired done-ness, lightly toast the bread, slice the tomato, and peel off some lettuce leaves (wash them and pat them dry!).

Lightly spread miracle whip on the bread on the inner sides – which means the middle piece will have mayo on both sides.

Pat the bacon once it’s done, and place 2 slices down, a slice of tomato, some lettuce, middle bread, 2 slices of bacon, a slice of tomato, lettuce, and the last piece of bread.

I sliced it in half corner-to-corner, starting in the middle so that the inner goodness wouldn’t slide out.

Then I pinioned it with toothpicks, plated, and served to Mom!

She says it’s delicious!!!!


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Garlic Shrimp With Garlic Bread

June 29, 2010 at 6:40 pm (cooking)

Leftover portion all packaged up! Yum!

Tonight, I made garlic shrimp, with garlic bread and some broccoli. 🙂


Garlic Shrimp Ingredients:
1lb shrimp 31-40, pre-cooked, pre-frozen (thawed)
olive oil
garlic powder
garlic salt
fresh ground pepper
pasta of choice – I used spaghetti
*Makes 4 servings

As always, start the water first. Let the water boil a bit before you add the pasta – now’s the time to start the pan for shrimp.

I drizzled in olive oil, then added the shrimp, along with some fresh ground pepper, garlic powder, and garlic salt. I let it cook on medium until the pasta was also cooked.

Dish up some pasta, add the shrimp – and some of the oil. Sprinkle with fresh-grated parmesan cheese, pair with some broccoli, and enjoy!!!

Garlic Bread Ingredients:
1 Sourdough long from Boudin Bakery
butter, melted
garlic powder
garlic salt

When you start the water, preheat the oven to 350. Slice up that delicious, delicious sourdough bread (you can use whatever kind of bread you like…I went to Boudin. Bread. Tasty.)

While slicing, melt about a quarter stick of butter in the microwave, slowly.

Brush the melted butter on the bread (on the facing sides), then sprinkle with garlic salt and garlic powder. Put the butter side to butter side, wrap in tin foil,and toss in the oven. When the water boils, turn off the oven and let the residual heat finish warming it up.

Yum yum yum!!!

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Yum Yum, Apple Pie!

June 29, 2010 at 3:14 pm (cooking) (, , , )

Ain't it purty?

Alrighty, so I literally cannot remember the last time I made a fruit pie.

My sister requested an apple pie for dessert tonight, and I have a loathing of premade pies.

I will, eventually, learn to make this from scratch.

For now!

1 package of pie crust, defrosted (2 crusts per package)
2 cans of apple pie filling
1 nine inch pie tin

Preheat oven to 425 and let it heat up 15-20 minutes past the “I’m hot!” beep.

Once the oven is fully preheated, put pie crust number one carefully into the tin, molding it into shape. Open both cans of filling and spread contents evenly.

Wash your hands.

I lay out the top crust on the (clean) counter, and used my cutting board and a butter knife to cut it into I think 9 strips. I then latticed the strips to make it pretty.

Trim/fold over/crimp crust edges.

Brush crust with egg wash.

Bake 15 minutes.

Remove, cover crust edges with tin foil to prevent burning.

Bake 30 minutes.

Remove from oven; turn OFF oven lol.

Brush lightly with butter, sprinkle lightly with sugar crystals. (Missing from photo – I used the gold-toned sugar crystals. So pretty!)

It smells good. Here’s to hoping I did well!

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Slow-Cookin’ Pork Roast and…. tacos?

June 23, 2010 at 4:39 pm (cooking)

Tonight is Pork Roast night! Mom’s at work, possibly late, and I have raid tonight (hopefully) in WoW.

1 Pork Roast (tenderloin)
Original Mrs. Dash
Garlic Salt
Ground Cumin
Chicken Stock

So earlier (eh about noon), I pulled out the crock pot, made sure it was dust-free (and clean!).

I split my pork roast… like a tenderloin thing… in half the long way to make it fit, put it in the crock pot, then poured in chicken stock until it was nearly covered. I left the surface of the top uncovered for spices!!

I covered it with garlic salt, lemon pepper, original Mrs. Dash, and ground Cumin. It smells divine.

Then I closed it and left it on Low Heat until 3ish – turning it over at 1:30 and 3 –  it was cooked all the way through (I want a probe thermometer or an instant read ~_~. ). Now it is on Keep Warm with a package of baby carrots.

I figure when dinner rolls around I will pair it with some mashed potatoes (the kind that come in the just-add-water-and-fluff-with-fork Idahoan package), the carrots, and then turning the leftover stock/juices into a gravy.
Of course, this is alot of  pork for just one meal for two people, isn’t it?

Well, this is why leftovers can rock…TACOS!

Pork Roast Tacos Ingredients:
Leftover Pork Roast, cubed
Some lime juice (fresh-squeezed ftw)
Fresh ground pepper (to taste)
1/4 shallot, diced
garlic (1-2 cloves, minced)
maybe a little more cumin, to taste
a little olive oil for the pan

Salsa! Ingredients:
the other 1/2 shallot, diced small
1 clove garlic, minced
some lime juice (fresh-squeezed!)
1/2 tomato, diced small
a little salt

Firstly, dice up your shallots, mince your garlic – I would say dice up for both tacos and salsa, then just set aside the salsa stuff. Then, as you are cubing the pork roast, start caramelizing the onions/garlic in a pan with a little olive oil.

I cube meat by cutting it into strips, making it very easy to cube from there.

Add your meat to the nice warm pan… since it’s already cooked, all you are really doing is reheating it.

While it cooks, dice up some tomato (on the clean side of the cutting board). Add it to the shallots and garlic you set aside. Sprinkle with a little salt and add a squeeze of lime juice.  You can also get some fresh cilantro for this – not a big huge fan of cilantro, so we are skipping it. If you DO use it.. it’s very strong. So use sparingly.

Anyways.. you will also want to cut lettuce into chunks or strips while you have the cutting board out.

If it’s your thing, when you start the onions and garlic, start heating up some refried beans! 🙂

So  here’s what my usual spread for tacos is: little bowls with the toppings – shredded cheese, salsa, lettuce, refried beans, and sour cream. Don’t forget your yummy tortillas, and a plate!!

Sorry for typing all higgledy-piggledy…


Adding a picture of my mom’s taco, since she added salsa!

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Leftover sauce? More like AWESOMESAUCE!

June 20, 2010 at 9:33 pm (cooking)

So, a few nights ago I made that shallot spaghetti sauce. ( ) Which left me with alot of leftover sauce, since there was only two of us here for dinner.

So, first I made Gouda Chicken Parmesan. ( ) Tasty. “Omnomnom”, even. But this still left me with  half the brick of gouda, a nubbin of parmesan cheese (about an inch), and half a Cool Whip container of spaghetti sauce. Gasp!

Originally, I was just going to cook some noodles and throw the sauce over them. Then I saw the container of tubular noodles. AN IDEA WAS BORN!!!

Once the water was boiling, I threw in the noodles (about 3/4 a package), and grated that last precious bit of parmesan cheese, along with about1.5 inches of the block of gouda. (the other .5 inch I cubed, more on that in a bit). I also started to slowly nuke the sauce.

That’s the trick with nuking sauces – go slowly. By slowly, I mean 30 to 45-second intervals. Stir. Continue. Too fast and it tastes funny.

Once the noodles were al dente, I turned the broiler on high, grabbed 4 ramekins and a cookie sheet. I like my noodles not al dente, but a little softer, so once they were done, I strained them and put them back into the pot.

To the pot I added that cubed gouda and the sauce, and stirred til it was melted. You can add more cheese here if you would like, I was just trying for healthy-ish. ^_^.

Anyways…I spooned out my tasty mixture into the 4 ramekins, put them on a cookie sheet, and divided the shredded cheese amongst the them. (Since there wasnt quite enough, I tapped a bit of the powdered parmesan cheese on them too for flavor balance.)

Stuck them under the broiler until the cheesy goodness was melted, put the ramekins on plates (hey, they were hot!!), and served.


For posterity…

1/2 cool whip container of leftover sauce
3/4 package of tubular pasta. Not mostaccoli, too wide.
Parmesan cheese. It’s good stuff, man.
Gouda cheese. Also tasty.

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Leftovers Are An Amazing Thing

June 18, 2010 at 7:50 pm (cooking)

So, last night I made that shallot spaghetti sauce. ( ) Which left me with alot of leftover sauce, since there was only two of us here for dinner.

Tonight, I made use of the leftovers. Well, some of them.

I made Gouda Chicken Parmesan!!!!

I searched through the cupboards and fridge. I have all sorts of stuff, but I like trying to use up odds and ends of things. I found the end of the gouda cheese I had gotten from Bravo Farms, and of course I have nice parmesan cheese…

I started some water boiling before preheating the oven to 350, I got out the Italian breadcrumbs, and breaded the chicken with them. I didn’t use eggs or miracle whip or anything, just the chicken’s juice. I wanted a crispy coating more than a soggy one.

At about 8min left in the chicken’s cook time, I started the pasta (I used the end of a package of bowties), and grated some gouda and parmesan together.

I baked the chicken for 30 minutes, then pulled it from the oven and turned on the broiler. I nuked the leftover sauce, sprinkled the grated cheese over the chicken, and stuck it under the broiler until it melted.

I let the chicken rest a little while I grated some more parmesan cheese. Once the pasta was drained, I drizzled it with a little olive oil, sprinkled it with parmesan cheese, pepper, garlic salt, and garlic powder, and mixed.

I then spooned leftover spaghetti sauce on the chicken, with a little parmesan cheese too.  Served it with the pasta, and gosh it was good-a!

just to run it down….

1 chicken breast per person
Italian-style breadcrumbs
dutch-style gouda cheese, grated
parmesan cheese, grated
leftover spaghetti sauce
extra virgin olive oil
garlic salt
garlic powder

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Shallot Spaghetti Sauce

June 17, 2010 at 9:00 pm (cooking)

Why is it that sometimes I cannot find fresh produce at the grocery store? I mean, seriously. I might have to start going down to Trader Joe’s…. or maybe I will try that Natural/Organic place…. hmm. Options options…

Anyways. So, I was perusing the produce and I could not find a fresh white or yellow onion. The skins were missing. Big whopping bruises. Rotten ones. Ugh!!

And here I had planned to make spaghetti!!  Thankfully, shallots always seem to be firm and fresh and delicious!! (and cheap) So. Tonight, I made spaghetti.

3/4lb ground beef (I prefer the leaner variety – and I get from the butcher not prepackaged)
a little bit of extra virgin olive oil
1/2 shallot, diced
2 baby carrots, diced
1 large clove or 2 small cloves or garlic, diced
1 small can of sliced mushrooms, strained.
1 can petite diced tomatoes
1 can tomato sauce
1/2 can tomato paste
garlic & herb mrs. dash
garlic powder
garlic salt
fresh ground black pepper

**as a note, this should serve 4-8 depending on portion size!**
As with all spaghetti dishes, start water for pasta first lol.

Dice up the shallot, garlic, and carrots. Heat up the pan with some olive oil – i just swirl my little dispenser thing around once. Go ahead and add the diced deliciousness. I tend to cook them to between “sweated” and “caramelized”. Then add the strained mushrooms (if using fresh mushrooms, add with veggies. Canned mushrooms are less expensive though.) and the meat.

This is when I added three shakes of garlic salt, same with garlic powder, along with 4 turns of black pepper.

Thouroughly brown the meat, then add the tomato sauce, and diced tomatoes.

Add garlic & herb mrs. dash, 4 shakes of garlic powder, 4 more turns of pepper, 3 of garlic salt (modify to taste if you’d like). I used 3 taps of crumbled sage, and several shakes of oregano. Simmer til bubbly, then add the tomato paste. Work it in, then simmer happily until you put the pasta in. Once the pasta is halfway cooked, cut the heat so it can thicken a little.

Drain and rinse the cooked pasta, put this delicious sauce on top… and go ahead and grate on some parmesan cheese.

Honestly, freshly grated parmesan cheese is delicious. Sure, it’s a little more expensive to buy a wedge… but it tastes better. It’s healthier. And it lasts a long time.

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“Easy” Beef Stroganoff

June 9, 2010 at 7:34 pm (cooking) ()

This is a quick meal, cheap and elegant, something my mom does. 🙂

1 package of pre-made beef tips & gravy
1bag of noodles – egg noodles. Either extra-broad or the dumpling variety
1 8oz container of sour cream

Boil the water for the noodles. When you put in the noodles, cook the package of beef tips & gravy (these are in the supermarket, btw, near the lunch meat, usually) according to instructions.

When the noodles are done, strain, rinse, and return to the pot. Add in the beef tips & gravy, and the sour cream. Mix and serve!!!

*To jazz it up a bit, heat the oven to 350, and get some french bread. Slice the bread, brush with butter (I just melt a quarter stick), sprinkle with garlic salt, garlic powder, and powdered parmesan cheese. Wrap in foil and place in oven – turn off the oven, it will warm with residual heat. Then add to the plate of delicious beef stroganoff.

Yanno, this is pretty cheap and easy. I mean, noodles are what, 1.99 a package? My supermarket sells french bread for 1.99 a loaf, too. Sour cream? Also under two bucks. The package of beef tips? 8 bucks. Kinda hard to beat “cheap, quick, easy, and delicious”!!!!

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Beef & Broccoli With Fried Rice

June 9, 2010 at 7:16 pm (cooking) ()

Yum yum yum!

I had two steaks that I needed to use,  and I am trying to avoid pasta as a side dish for a while (making easy stroganoff tomorrow night).


Beef & Broccoli Ingredients:
1 strip steak; have the butcher slice it horizontally if you want.
olive oil
worchestershire sauce

soy sauce
garlic powder
freshly ground black pepper
broccoli – I used frozen, microwaved til thawed.
1-2 pats of butter

Fried Rice:
bag of rice – i used boil-in-bag rice
some frozen peas
4-5 baby carrots, cut up
minced onion
1 egg
garlic salt
soy sauce

olive oil
fresh ground black peppersesame seeds if ya have ’em!

Alrighty. First, start the water for rice. Then I cut up the carrots, put them in some water with the peas, and microwaved for first 10 seconds, then 15. Then I just let the sit. I then put the frozen broccoli in a bowl with water, and nuked them for 1:30 and 1 minute as I sliced up the steaks into strips. (hahaha I stripped the strip steak… ok, not funny to anyone but me)

Once the water was boiling, I turned the heat up a little, and heated up the pan for the meat. Once it was hot, I poured in a little olive oil, tossed in the steak, the butter, some soy sauce (two rounds around the pan), and the worchestire sauce (once around the pan). I followed this with some garlic powder, and some pepper. (To taste. I enjoy me some steak!!)

When it was halfway done, I added the broccoli, stirred it up, then covered it.

When the rice was done, I put the rice bag in a strainer over the bowl I had used for the broccoli, and left the heat on.

Into the hot pot, I put a little bit of olive oil (vegetable oil works too.. I just like olive oil), and cracked in the egg. You need to stir quickly, keep it moving. Once the egg starts to scramble, quickly add the minced onion, carrots, peas (strain both…), a little bit of soy sauce, some garlic salt and ground pepper.

When the egg was cooked, I cut the heat, put in the rice, stirred in a little more garlic salt, soy sauce, and pepper.

As always, double-check that the steak is done and cut the heat.

Serve it up and enjoy!!!!
Pretty darn tasty. ^_^.

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“Italian” Chicken

June 8, 2010 at 8:09 pm (cooking) ()

Really quick chicken dish!

All you need is some Wishbone italian dressing (or another oil-based italian dressing), some chicken breasts, and a 350 degree oven.

Pour some dressing on the chicken. Bake 30-45 minutes or until done! I cooked 4 breasts for 40 minutes and let it rest.

You can also make this in a pan on the stovetop.

I paired it with mashed potatoes (the add-hot-water kind) and corn microwaved in milk with some salt.

Pretty darn tasty… something my mom’s done since I was a kid with chicken and pork. ^__^.

EDIT:  this chicken leftover, either sliced thin or shredded, is DELICIOUS in baja rolls.

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