Just saw this and all I can say is wow. Every young girl should see this!
Thursday, May 31, 2007
8-10 medium-size, really ripe, juicy tomatoes that are about to burst
1 small red onion
20 fresh basil leaves
4 tablespoons of best-quality olive oil
2 tablespoons red wine vinegar
Isn't that so easy? After it's finished, I usually refrigerate it for 30-45 minutes, covered, before serving so the juices really get in there and mix around (if you do this, re-squish with your hands right before serving). Oh! And, if you don't have any day-old bread hanging around, here's a trick: Slice your bread, then set your oven to 'low' or 'warm' and put the slices directly on the racks for about 10 minutes. The bread should get nice and stale without getting too toasty.
Not usually a kid friendly meal, but for a fun date night yummy. Try serving it with prosciutto-wrapped slices of cantaloupe and honeydew. Then for dessert take some really ripe strawberries, cut them in half and coat them with balsamic vinegar. Refrigerate for at least 1 hour then enjoy. My mouth's already watering.
Posted by Christine at 6:06 PM
Posted by Christine at 5:29 PM
Wednesday, May 23, 2007
After a stressful day slaving away at work I came home to my DH and we finally made the time to go sign up for our cards here. I was so excited running around looking at all the cool things I can borrow for free. I finally ended up with this and I can't wait to start it. Then I came home to meet with my visiting teachers and was the recipient of a wonderful message about our faith and how to strengthen it through small and simple actions. Then We got a call from one of my favorite people in the whole world and now we have a double date night to see this on Friday and I can't wait! Then I cozy'd into watch the season finale of my favorite show and finish up my cards for tomorrows card club night. Where I saw a preview for this movie I can't wait to see. And the evening was well rounded out with the wonderful information the she won it all! Yes all in all a wonderful Wednesday night.
Posted by Christine at 10:48 PM
Monday, May 21, 2007
This morning I am as giddy as a school girl. Yes I can hardly contain myself and it’s all over a man who doesn’t even exist. Jack Sparrow will be joining us again for 3 more hours of glorious entertainment. My favorite guy in the entire world (besides my hubby of course) will be gracing a theater screen near you this Thursday and I am actually bummed that I can’t take the day off work to be with the man. I don’t know what it is about Mr. Depp that just makes me want to cuddle up in comfy flannel pj bottoms, a cozy sweatshirt and hug a large bowl of popcorn. He is so talented to me and I always find myself amazed at the performance he gives in each of his movies. I always see the actual character and never Mr. Depp playing a character. I think it is the Literature major in my that loves how he can make the story come to life so well; like the book had just unfolded in my head for all to see. I really enjoy escaping into the world created in the story and discovering a new character. Well before I melt into a puddle I will close this entry with my favorite Johnny Depp flicks. (Some of these are violent so use your own judgment if you choose to partake of these theatrical delights)
Posted by Christine at 9:35 AM
Well this salad is not a no-cook salad, but the small amount of stove time is worth the culinary spoils. This is actually lifted from my husband collection of culinary masterpieces. He has an amazing way of blending yummy flavors into something crave-able. Enjoy.
Szechuan Chicken Pasta Salad
4 boneless, skinless chicken breast halves, cut in thin strips3 tablespoons light soy sauce1/4 teaspoon sugar1/4 teaspoon crushed red pepper flakes2 tablespoons sesame oil1/2 pound vermicelli, cooked according to package directions1/2 cup chopped green onions1 cup finely grated carrot1 cup seeded and grated cucumber1 cup seeded and thinly sliced red pepper
1 1/2 cups fresh bean sprouts, rinsed and drainedShredded red & green cabbage
Dressing (recipe follows)Crunchy Chow-mein Noodles
1 tablespoon sesame seeds
1. In glass bowl, mix together soy sauce, sugar and red pepper flakes. Add chicken strips, turning to coat; cover and marinate in refrigerator 20 minutes.
2. In frypan, place sesame oil over high heat. Add chicken strips and stir-fry about 5 minutes or until chicken is lightly browned. Remove chicken from frypan and cool.
3. In large bowl, place vermicelli, chicken, green onions, carrots, cucumber, bell pepper and bean sprouts; toss gently to mix well. Pour Dressing over mixture and stir until well coated. Refrigerate 30 minutes, arrange onto a bed of shredded cabbage and sprinkle with sesame seeds & crunchy noodles.
Makes 4-6 servings.
Dressing: In small bowl, whisk together 1/2 cup water, 6 tablespoons light soy sauce, 3 tablespoons peanut butter, 2 tablespoons cider vinegar, 2 teaspoons sugar and 1/8 teaspoon crushed red pepper flakes.
Posted by Christine at 9:34 AM
Tuesday, May 15, 2007
Posted by Christine at 11:44 PM
Monday, May 14, 2007
He couldn't resist doing his own so I thought I would share with you all DJ's visual DNA.
Posted by Christine at 6:03 PM
Posted by Christine at 5:46 PM
· 4 skinless, boneless chicken breast halves - grilled and diced
· 1 stalk celery, chopped
· 1/2 cup red onion, chopped
· 1 small apple - peeled, cored and chopped
· 1/3 cup golden raisins
· 1/3 cup seedless red grapes, halved
· 1/2 cup chopped toasted pecans
· 1/8 teaspoon ground black pepper
· ½ to 1 teaspoon curry powder depending on your love of curry
· 3/4 cup mayonnaise
· Salad greens
1. In a large salad bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together, tossing to coat. Spoon onto bed of salad greens & the salad is ready to serve!
Posted by Christine at 11:14 AM
This brings me to my next major fear………..
Posted by Christine at 10:55 AM
Tuesday, May 8, 2007
Well we are going to hit 100 degrees this week and that means that summer is beginning to unpack her bags for the long stay here in the valley. I have been preparing the house with some insulated curtains and training the husband to have all windows closed by 10am. But I fear that our A/C-less summer will not be as easy as we hope it to be. I suppose that I should explain the reason for such an insane action as AZ without A/C. We purchased our first home in Oct 2006, closed on November 18th and found out November 20th that DJ's employer (Wild Oats Market) was closing all the Henry's Farmers Markets, which Wild Oats owns, in AZ December 17th. So the management job that had nice pay dissolved before we were even moved in to the house. He was able to find a job with Fry's Foods (owned by Kroger) but back in the meat department as a cutter/clerk for less money with the hope of moving to front end management again in the future. Therefore our budget was altered radically so we could keep the house and some of the first things that were released from the monthly expenses were all forms of entertainment, extra electricity, and non-essential foods (I have been trying to feed us for $100/month). So far we have been blessed to make ends meet through the grace of God and much praying along with some very wonderful parents. We never should have made it since we have incurred $800 in hospital bills from Jan to April due to my new found asthma and the conflict that causes with my strong desire to be able to breathe. So hence my thought to share no-cook cool summer foods that are also easy on both the budget and waistline. WooHoo! So this week I have posted a salad, soup and dessert to make up for my lack of posting last week. Happy Eating!
Mexican Chicken Salad
3 cups cooked cubed chicken
15 oz. can corn, drained
15 oz. can black beans, rinsed and drained
1 green bell pepper, chopped
1 red bell pepper, chopped
1 cup shredded Cheddar or Pepper Jack cheese
1 cup thick and chunky salsa
1/4 cup chopped cilantro
3/4 cup oil and vinegar salad dressing
Combine all ingredients except salsa, cilantro and salad dressing and toss gently. Combine salsa, cilantro and salad dressing in small bowl and drizzle over chicken mixture. Toss to coat. Cover and chill for 1-3 hours to blend flavors. Toss then serve over salad greens.
Gazpacho is a chilled vegetable soup perfect for summer entertaining.
3 tomatoes, chopped
2 cucumbers, peeled and chopped
1/2 red onion, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 garlic clove, minced
1 Tbsp. extra virgin olive oil
1 Tbsp. lemon juice
4 cups vegetable cocktail juice
garlic croutons or sour cream for garnish
In a large glass bowl, combine all ingredients except croutons and shrimp and mix gently. Cover and refrigerate for at least 4 hours to blend flavors. Serve chilled, topped with croutons or a dollop of sour cream.
Strawberries with Cream Cheese Filling
These pretty strawberries are cut to resemble flower petals then stuffed with sweetened cream cheese.
32 fresh whole strawberries, large
11 to 12 ounces cream cheese, softened
1/2 cup confectioners' sugar
1/4 teaspoon almond extract
2 tablespoons semisweet or milk chocolate, grated
Cut a thin slice from the stem end of each strawberry, allowing the berries to stand upright on flattened end. Place berries, cut side down, on a serving platter. Cut each berry carefully into 4 wedges, cutting almost to, but not through, bottoms.
Fan wedges just slightly, taking care not to break; set berries aside.
In a mixing bowl, beat together the cream cheese, confectioners' sugar, and almond extract until light and fluffy. Gently fold in grated chocolate. Using a teaspoon or decorating bag with decorative tip, fill the strawberries. If desired, sprinkle with a little more grated chocolate. Cover and chill until ready to serve.
Makes about 32 filled strawberries.
Posted by Christine at 6:59 AM