kdr*S: Whats For Dinner?

Showing posts with label Whats For Dinner?. Show all posts

kdr*S | 4 comments

Chinese Food "Soup Nazi"

The Best Chinese Food :)

Yeah Im not too sure what the old unplugged fax machines are for

While waiting for your food you can browse through the

candy and porcelain figurines that are for sale

I couldnt take the pics fast enough for the kids! They started eating

as soon as I pulled it out of the bag :)

Why I cant use my kitchen

So this post is pretty random but I thought I would share anyway. So as we said before there was a really bad storm in our area recently. It really threw everything out of wack for me. I can honestly say that since April 27th I have not used my stove AT ALL. Yup, we have been eating out or eating PB&J for nearly 2 weeks now. I just cant seem to get my head back in the game. I tried yesterday but The Hubby decided to start laying new floors in the kitchen so its off limits. Anywho I have been revisiting some restaurants that I used to frequent several years ago.

My son LOVES tofu so we decided to have chinese food for our Mothers Day Dinner. In our area, there are several chinese restaurants but none can compare to Golden Star. The food is super fresh and the service is, well for lack of a better descriptive word "Soup Nazi-ish". The lady that takes the orders literally screams at the customers as soon as they walk in, "Wa U Wan!"

No time for looking over the menu. This lady is on a mission. She doesnt discriminate when it comes to who she yells at. Black, white, old, young, whatever. Hurry up and order! I really wish I could have taken a picture of her but I was afraid that she would banish me forever and I cant live with that!

I will take the abuse as long as shes feeding me!

kdr*S | 2 comments

Sad Cinco de Mayo???

So, since College Cinco de Mayo has been my favorite holiday, it is honestly up there with Thanksgiving. Well, this year stated out like the other... Hubby and I texted all day planning where we were going to go and we made sure eat a very light lunch so that we could chow down that evening. Well, we got dressed for an evening for laughter and virgin drinks and when we got to the restaurant which is normally loud and full of semi- drunk celebrators, we found an empty, cold restaurant full of smiling and eager waiters. It was surreal... So we seat on the patio and order some drinks and queso dip in silence. Finally, I asked our server where all the people where ? She explained that they were expecting a low turn out due to the server weather that we had last week. She explained that when people are broke they don't want to drink and laugh. I guess that makes since to some people but for me its the total opposite.Well, sitting in a completely quiet restaurant the Hubby and I made the best of an extremely weird situation... we were the life of the party. We sit, eat and talked for almost 2 hours!!! Sans Alcohol!!!

(Please note I wore a very lose fitting dress, that means I knew I was coming to put away some authentic Mexican cuisine. #nojudgement)

I believe they slipped some 1800 tequila in our drinks because we had a blast.

The best part of this food shortage situation is that everything was made fresh, all the way down to these chips. I think we killed at least 3 baskets full... they were delicioso!!!

kdr*S | 2 comments

Opa!

Dress and Belt: Target

Jacket: TJMaxx

Flats: Thrifted

Falafel Plate!

Fried Mushroom Wrap

Miss Corrin LOVES Falafel :)

Today was a good day. Young Micah left to spend the rest of the week with Grandpat and Sweetie so its just hubby, Corrin and I. What did we do today with the freedom of having only ONE child to lug around? We ate out, naturally :)

Those of you who have children know how much of a feat it is to get through meals in public. Its safe to say its a whole lot easier managing 1 child with four hands than 2 children with 4 hands.

Anywho, I digress. The hubby took me to my favorite restaurant in town, Papa Gyros! Im a greek food-aholic so I try to stay away for fear of back to back return visits. I live for hummus and baklava! I was so happy I almost broke a plate ( would have if it wasnt styrofoam)

OPA!

kdr*S | 2 comments

Micah's Choice

Dinner Fixins!

Vegetarian chicken curry w/ brown rice

Green beans

Oven roasted cabbage

big fat crossiant

Juicer mise en place

So excited to use the juicer!

Delicious!

Micah is the most brilliant 6 year old I know. Not just because hes mine but because he came up with the swell idea to use the juicer today. I havent used that juicer in who knows how long. It was just the thing we needed though. I let Micah select our fruit/veggies to "mixy mixy". His choice? Carrot, apple and cantaloupe. It was the best beverage ive had in ages!

Note to self: Utilize the darn juicer!

kdr*S | 2 comments

Let There be Gelato!!!

SO,Now, heres the deal... I heart this fantastic market called Earth Fare, they sale this Talenti Gelato for $6 a pint. A few weeks ago they had it on sale for $3.99 and I found a $1 off coupon on the glass so I racked up... well a few days later I find this lucky lady on sale at Target... Its not only clothing I enjoy finding on sale. With all this Gelato we had to have a cook out.
My husband said he was going to grill but his idea of grilling is lighting the grill... I dont think I have ever seen him turn a burger over on the grill before. Gotta Love HIM!!!

MENU
Morning Star Grillers
Grilled Potatoes with onions and jalapenos
Baked Beans
Doritos (husbands choice)
(the forgotten ingredient was the grilled cabbage, next time Keesha)

kdr*S | 5 comments

Curried Lentil Soup

Curried Lentil Soup Recipe via Epicurious

Its dreary outside. We're preparing for a pretty rough storm this evening so I thought a nice soup would hit the spot. Whats better than Curry? Nothing in my families opinion. The recipe is quick and practically effortless. This soup is big on flavor and only takes 45 minutes from start to finish.

The only changes I made to the recipe was to add about 1/4 cup Coconut Milk, a generous pinch of black pepper and substituted vegetable broth for the chicken broth they suggested. I think by adding the coconut milk, it changed the beans from soupy to a very moist "pot of beans" which turned out just fine.

Serve over rice with a little cornbread on the side....perfection ;)

What are you serving up for dinner?

kdr*S | 3 comments

Egg Dropped!!!

So, I am a self proclamed "foodie" who is scared to eat a runny egg... There I said it. When I lived in France, I remember eating at this perfect little french restaurant and I ordered a pizza (I know its lame to eat a pizza in France but it was the only thing I could pronounce at the time). Well, the first time I ordered a pizza in France it came with a WHOLE fillet of Salmon on it so I thought I would play it simple and safe and just order and plan cheese (margarita) pizza. Well, to my surprise out come my perfect french cheese pizza with a big old EGG dropped right in the middle of it... Now, you have to understand I was only 20 at the time and made a typical American (yes, I'm stereotyping) style I fussed and made the "gross out" face over dinner with my friends. I asked server to take it back and remove the egg in my most polite, broken french but the waiter didnt understand me and just wished me a Bon Appetite as he walked away... so I ate around the giggling egg that night and stored that memory in the back of my mind.
Well here we are in 2011 and I still have not concord the runny egg. So ladies and gentlemen on Saturday morning, I will be taking the big leap. I am going to have giggling egg and wheat toast for breakfast... Im scared and excited but most of all I cant wait to share the experience with you. STAY TUNED!!!

Until then... here are the top 5 ways to eat a runny egg according to thekitchn.com... and yes... one of the top 5 ways is atop a pizza! Imagine that?

1. Over Green Salad: Not only does this make a striking presentation, but once you cut into it, the yolk becomes an instant salad dressing. We love the contrast of cool, crunchy greens with warm, tender egg.

2. Over Noodles or Other Grains: This is comfort food at its best. The yolk makes a creamy sauce that coats every noodle or grain in the dish. This is great with a handful of veggies (cooked or raw), or simply on its own. Try this recipe for Sesame-Garlic Soba Noodles with Fried Egg!

3. On Pizza: All you have to do is crack a few eggs onto the top of the pizza just before it goes in the oven. By the time the crust is golden, white of the egg will be set and the centers still soft. You might have to eat this one with a knife and fork!

4. On Kale or Other Hearty Green: Bitter greens and rich egg are one of those perfect flavor combinations that has to be tasted to be believed. We especially like this with pinch of red pepper flakes or a few shakes of Tabasco sauce!

5. On Toast: Ok, this one is pretty basic, we know. But if we're desperate for dinner and nothing else comes to us, a fried egg on toast never fails to satisfy. We like it just like that, but we'll also add baked beans, a few slices of tomato, or a sprinkle of cheese if we have those around.

Where else do you use fried eggs in your cooking?

kdr*S | 1 comment

Valentine's Day Meal for Two

So, Last weekend my church family had a little ladies only- how to make a romantic meal for two- and how to give the proper massage- Pre-Valentines day party at chez moi. I gave a cooking class and my girl Sonja (a professional masseuse) was there to teach use to give a proper back massage.

We had so much fun laughing and chatting that we didnt get to the massaging part (no thanks of course to our veggie champagne)... The night was so much fun, full of laughter and food... what could have been better?

Menu

Flacky Pastry Pockets
stuffed with Portabella Mushrooms, Fresh Spinach, Sun-Dried tomatos and Cheese.

Oven Roasted Asparagus Spears
topped with Hawaiian Red Sea Salt, Fresh Black Cracked Pepper and lightly tossed in a good Extra Virgin Olive Oil

Molten Chocolate Lava Cakes
a chocolate lovers dream cake topped with homemade whipped cream (some was for the cake and some was for later "wink wink")

How to Make the Flacky Pastry Pockets and Molten Chocolate Cake:

(google images)

Pillsbury Crest Rolls
Fresh Portabella Mushrooms
Fresh Spinach
Sundried Tomato sause or Fresh
Cheese- you choice... Gruyere is my suggestion
NOTE: You can add chicken or Stake to your stuffed pockets

Roll out your Crescent Rolls. Make sure they are nice a flat. Use a rolling pin or glass of needed. The rolls have pre cut edges and one of them is straight down the middle... perfect for dinner for 2
Once they are flat add your Raw but clean mushrooms, spinach, sundried tomatos and cheese. Fold this full pouch over to meet the other side and seal with your fork and a little water. For all of you real cooks out there you can add an egg wash but Pillsbury Crest Rolls will normally bake with the perfect color and crisp.

Bake for about 10-13 minutes in a 350 degree oven. Once you put your Pockets in the oven, toss in your Asperigus spears and they normally take about the same about of time.

While they are baking you can start making your Molten Chocolate Lava Cakes

(Picture and some of the recipes from The Pioneer Women)

5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 stick salted butter
2 large eggs
2 large egg yolks
1 cup powered sugar
1 teaspoon vanilla extract
Large pinch of salt
1 cup all-purpose flour
3 tablespoons of Heavy Cream or Milk

Melt your chocolate and butter together in the microwave... it only take about 20 seconds... add more time and stir as you go.

Once its melted add your sugar (stir), flour (stir), cream (stir) eggs (stir), vanilla and salt (stir)... Now I know that it seems like there is a lot of stirring going on but its more of a blend... you dont wanna over blend your batter.

Spray your custard cups and add your batter.

By the time you have your batter mixed up its time to take out your dinner.

Place your cakes on a cookie sheet and back for 8-10 minutes. When you check them, they should be cake like on the outside and bouncy feeling on the inside.

Making homemade whipped cream is the easiest/fanciest thing ever.
Add Heavy Cream to a Cold dish, about a 3 tablespoons of powered sugar and mix with a blender until you see your soft peaks form... dont blend to long... if so you will make butter. (I know that from experience)

Thank you ladies for coming over... I hope that you all enjoy these recipes and enjoy a very happy and romantic Valentines Day with your love.

SN: Please forgive me for not taking any good pics of my own... we were so busy taking and laughing that eating was first on my mind and taking pictures was second... unfortunately it was to late to get a good shoot that wasnt half eaten.

kdr*S | 6 comments

Let's Make Whoopie!!!

German Chocolate Whoopie Pies

So, Its after the Christmas holidays and I dont know if you all are like me but I have a ton of stuff that I rarely use left over. You buy a 5 pound bag of flour for that one recipe that calls for a 1 cup... As you all know I am NOT a baker... but I was chatting with one of my friends at Cool Pink who is a FABULOUS baker and it inspired me to try. Keesha of kdRs says that the reason that I cant bake has a lot to do with the fact that I simply do NOT follow the recipe. Well, I did it... I followed the direction and some that I made up and POooF!!! I made Whoopie!!!

What you will need for the cookie cake

2oz unsweetened chocolate
4oz semi sweet chocolate
1 stick butter
3 large eggs
1 teaspoon vanilla
1 cup flour
1/4 cup cocoa powder
1/2 teaspoon baking powder
3/4 teaspoons salt

Set your over to 375. Line your cookie sheets with Parchment paper.
In a glass bowl melt your chocolates and butter in the microwave or you can use a double boiler.
Once melted whisk in sugar, eggs and vanilla into chocolate mixture
Sift in your flour, cocoa, baking powder and salt.
Mix well but do not over mix.
Scoop onto lined cookie sheet... and bake for 6 minutes ONLY!!!

While there baking you can make the filling

1 cup evaporated milk
5 egg YOLKS
1 cup sugar
1 cup brown sugar
2 teaspoons vanilla
1 cup butter (2 sticks)
2 cups coconut flacks
1-2 cups pecans

Over very low heat add your slightly beaten egg yolks, milk, sugar, butter and vanilla. Once butter has melted raise the heat and allow to thicken... stir for about 10 minutes and then take off heat and allow to cool.

Once cool you can add your pecans and coconut. My husband also added some chocolate chips to his for an extra twist.

This little whoopies were gooey and delicious... I am going to enjoy them while I can cause just like Millions of Americans I am going on a serious diet in the New Year!!!

Cheers!

kdr*S | 5 comments

Here Chick Chick Chick!!!

Chicken Pot Pie

So, I honestly feel that the quintessential southern comfort food is the Chicken Pot Pie. Its so simple and delicious.
Well, since our city is scared to death of bad weather they are closing early today with the threat of icy rain? (shiver) ... all schools are getting out before lunch, some businesses just didnt open at all... but the one place you know is open and PACKED is the grocery store. I past a store last night and it looked like every parking space was filled... So I bypassed my daily grocery store shopping and just went home.

I was standing in the freezer trying to think of what to make and I saw a big bag of frozen veggies. I started laughing because my grandmother gave me that bag of veggies to make a vegetable soup. I told her that I was making soup for dinner about a month ago and she was like I have the best secret ingredient for you... It makes the best soup... she made me come to her house and get it...It was a Kroger brand frozen mix vegetables.... I was thinking that it was going to be so big surprise that was going to change my culinary life... But NOPE... It was just some frozen vegetables. I actually need to watch what I say about her cause even though she was born in 1922 she is the Google queen... you guys seriously she has a Facebook Page... Dont let the old age fool you... shes probably reading this right now on her iPad. Geez!!!

NEwho... Here is how I made this fabulous Chicken Pot Pie

Ingredients:
Pre Cooked Chicken (I used diced vegetarian chicken)
Famous frozen bag of mixed veggies
Can of Cream of Mushroom Soup
Onion
Butter
Flour
Milk
Salt
Pepper
Crescent Rolls

Using some butter or olive oil add your chopped onion and frozen veggies. Now please, by all means use fresh vegetables, but this is one of those random things you already have in the pantry meals. Saute your vegetables until slightly soften. You dont want them done done because you still have to bake it and nothing is worst then soft vegetables... that is not an opinion that is a fact. Add your chicken and simmer on low just to heat your chicken. In a small sauce pan add a can of cream of mushroom soup and milk. Blend until smooth and hot. Add about a tablespoon of flour to your veggies and meat... stir in the mushroom soup and flour... blend well.
Pour your veggies into a well buttered casserole dish.

Okay, so here is the fun part. When you think of buttery and flaky bread only one type should come to mind. Crescents... They are perfect in so many ways. Well, I have seen people use pie crust to make their pot pies but I prefer the store bought crescent rolls... they are easy, cheap and in my opinion taste the best.

Simply roll out the crescent on a floured surface and with a rolling pin or even a glass and press the pre-cut edges together... also roll it a little thinner and longer so that it will cover your dish. Bake on 375 for 10-15 minutes, depending on how golden and crispy you want it and serve hot.

I hope you all enjoy this quick and easy recipe... its perfect for the holidays

kdr*S | No comment yet

Yummy Taco Salad

So, Last night I made a simple quick and delicious taco salad.

This weekend I made some black bean soup and so it was getting old after the 2nd day and since I cook for a fantasy family of 5 instead of a reality family of 2 I had tons of leftovers. So I totally forgot about these handy taco shells until I passed them yesterday in my local Super Target. They are great... they look fancy and cost less than $2 for 4 shells.

I stuffed them with beans, yellow rice, red onion, tomatoes, jalapenos, corn, lettuce, cheese and sour cream... YUMMY!!!

They come with these paper things that you have to build then lay the tortillas on top. Bake on 350 for 6-10 minutes and you have a meal.

Warning: If your cooking for 2... you MIGHT think you only need to make one per person... BUT dont be fooled, they are so good that are going to want two... trust me!

kdr*S | No comment yet

Im ALIVE and I am making Soup!!!

So, IM ALIVE!!!

Thank you guys for all of your "get well soon" messages. I had a horrible cold and am just now feeling back to normal.

I have so much to update you all on. Even though I was sick I was still trying to be a busy body while no one was looking.

I visited my favorite food blogger Shutter Bean and she made some broccoli soup that sounded to die for. Well since WalMart had fresh broccoli on sale for 70cent a pound I could not help but to send my husband there to get a few pounds. (You should have known that I wasnt going to actually go inside of walmart... have I ever shared with you all my detest for walmart?... Its a long story and I will save if for another day)

I LOVE getting meal ideas from ShutterBean... she is fabulous. I took her idea and added my own twist.

I know that we have all done things when we are sick and they do not turn out the way that they would normally if you were well... you know the meds kinda make you weird. Well even though the soup was fabulous I made it in the biggest pot in the world (lol)... I made 5 cups of soup in a 1000 gallon pot... idk!

What you will need:
Broccoli (recommended fresh with steams)
Vegetable Broth
Half and Half
Cream Cheese
Sour Cream
Onions
Cheddar Cheese (what ever type you like actually)
Homemade Croutons
Hot Chili Sause (optional)
Flour
Salt
Pepper
Butter

Allow your half stick of butter to melt and add your onions and broccoli.
Once the onions are soft you can add the flour. Stir well until onions and broccoli is coated.
Then add your broth, half and half or cream (if your feeling fancy). When you are pouring in your liquids make sure your stirring. The flour is going to thicken your soup. You don't need a lot just about 3-5 tablespoons.
You can then Add your sour cream and cream cheese and mix well until melted.
You dont want your soup to boil but you can keep the heat kinda high and get your broccoli cooked down.

Here is my secret weapon. Balsamic Vinegar it adds a little J'ne sais quoi that I really like in soup, next time your made Tomato soup add just a dash, it changes the taste of the acid in the tomato... its fabulous!
Okay, so now that your broccoli is soft, using your emulsion blender blend completely. Remember that you have steams and florets so make sure you blend well.

Once its blended well add your cheeses, salt and pepper to taste. Your going to love this soup. Its creamy and cheesy!!!

I topped mine with hot Chili Sauce. I made croutons for the hubby. I used a baguette, cut into cubes, brushed with olive oil and baked on 400 for 10-15 minutes.

I really hope that you enjoy the soup.

Okay so last thing. I have been using Mason Jars to store flour, sugar and nuts in lately and I finally got them all together for a picture. They are so handy, you can scoop out of them or pour into something. They are great... just a suggestion.

kdr*S | 1 comment

Yummy Pumpkin Soup!!!

Tis The Season For All Things Pumpkin.

So, I have never been a big pumpkin person. When I was in elementary school I can remember eating in the cafeteria during the holiday season and they would always have pumpkin pie, NO Cinnamon, NO Butter, NO Sugar... just pumpkin puree in a mini pie shell. YUCK!!!
Because my family is so "southern" we always eat Sweet Potato pie... because they were the same color as a child I didn't understand WHY they tasted so different. Since then, I have not been a pumpkin gal.
Well, since I consider myself not being a discriminator of culinary cuisine I decided to finally try the dreaded pumpkin.

I was chatting with one of my foodie buddies and she shared this recipe with me... and.... now... I'm-a-believer!!!

Thank you Cool Pink for changing my life. Please check out her blog for other great seasonal treats.

This year Thanksgiving is at my house and we will be featuring this soup as the perfect appetizer to our thanksgiving meal.

Pumpkin Cream Soup

Ingredients:

mashed or pureed pumpkin
potatoes
onion
butter
cinnamon
nutmeg
heavy whipping cream (or the soy version if you're vegan)
sour cream (or the vegan version)
parsley
turkey bacon (again, the veggie version of this is just as good)
lemon juice
cocoa powder

For this light but filling soup, you'll need to start buy sauteing a chopped medium onion in a few tablespoons of butter. Peel and slice two or three large Idaho potatoes, and place them in the pan with the onions and butter. Add some chicken or vegetable broth to the mix, along with the pumpkin. At this point, you can transfer to the soup to a pot, or leave the mixture in the pan if it's deep enough. Cook until the potatoes have softened, then turn the heat down slightly and add the cream until the soup is at your desired consistency. Add salt, pepper, cinnamon, and nutmeg to taste--I recommend a little white pepper and cumin as well:) Cook the soup for about twenty minutes, then remove it from the heat to make it thicker. While the soup is cooling, saute a few pieces of bacon. After the soup has cooled, transfer it to your favorite bowl (trust me, that makes it taste better lol). For the topping, mix sour cream with a little lemon juice, a splash of cocoa powder (you can add a little of this to the soup as well for a richer taste), and nutmeg, and place a dollop of the mixture on top of the soup along with a few sprigs of parsley. Break the crispy bacon pieces over the sour cream, and enjoy the pumpkin soup with a salad or whole wheat foccaccia.:)

Photo Credit

kdr*S | No comment yet

Parmesana!!!

We have had a lot of conversations about eggplant as a main course. Eggplant is a meaty vegetable that can be made into a Southern or Italian classic. My dear friend and follower Meygan HATED all things Eggplant until one evening we were able to change her life with one of our favorites

Deep Fried Eggplant Parmesan with Basil and Mozzarella

As a special treat I am also including one of our new favorites.
Fried Green Tomato Parmesan

I love the Closet Cook and he has changed my idea of all things Parmesan. I would have never thought to sauce and cover fried tomatoes... this looks amazing. Please view his site for the recipe

Deep Fried Eggplant and Mozzarella with Basil
Serves 4
Ingredients:

For the tomato sauce:

2 tablespoons/30 ml olive oil
2 shallots, diced
2 garlic cloves, crushed
1 red jalapeno chili, chopped
7 ripe plum tomatoes, finely diced
Salt and freshly ground black pepper

For eggplant sandwiches:

1 eggplant (cut crosswise into 1/8 inch slices)
Salt
One 7-ounce ball fresh buffalo mozzarella cheese (cut crosswise into 8 slices)
8 fresh basil leaves
2/3 cup/95 g all purpose flour
4 large eggs, beaten to blend
1 1/2 cups/210 g dried plain bread crumbs
Safflower oil, for deep frying

Method:

To make the tomato sauce:

Heat the oil in a heavy medium saucepan over medium heat. Add the shallots and sauté for 3 minutes or until soft. Add the garlic and chili and sauté for another 1 minute.

Add the tomatoes and cook until the tomatoes are very tender and mushy, stirring occasionally, about 45 minutes. Season the sauce to taste with salt and pepper.
To make the eggplant sandwiches:

Arrange the eggplant slices on a large baking sheet. Sprinkle the eggplant slices with salt and allow them to sit for 10 minutes. Rinse the eggplant under cold running water to remove the salt. Pat the eggplant slices dry with paper towels.

Place 1 slice of cheese and 1 basil leaf atop 1 eggplant slice. Top with a second eggplant slice. Repeat to make 8 sandwiches total. Place the flour, eggs and bread crumbs in 3 separate shallow bowls or pie plates.

Working with 1 eggplant sandwich at a time, dredge the eggplant sandwiches in the flour, shaking off the excess, then dip the sandwiches in the eggs, allowing the excess egg to drip back into the bowl of eggs, and dredge in the bread crumbs to coat completely.

Repeat the process to give the eggplant sandwich a second coating of the eggs and bread crumbs (not the flour). Add enough oil to a heavy large frying pan to reach the depth of 2 inches/5 cm. Heat the oil over medium-high heat to 350°F/180°C.

Working in batches, add the sandwiches to the hot oil and fry until they are golden brown, about 1 1/2 minutes per side. Using a slotted spatula, transfer the fried sandwiches to a plate lined with paper towels to absorb the excess oil.

Sprinkle the hot sandwiches with salt. Cut each sandwich into 4 wedges. Serve the sandwiches on a platter with the warm tomato sauce. Great as a Eggplant Parm Sandwich or over pasta.

Bon Appetit!!!