Ranch Meatballs

•April 9, 2014 • Leave a Comment

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Ingredients

  • ½ cup beef broth
  • 1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
  • 1 pound ground beef
  • 2 tablespoons butter or margarine

Directions

  • Combine ground beef and dressing mix. Shape mixture into 24 meatballs. Melt butter in a skillet; brown meatballs on all sides. Add broth; cover and simmer 10 to 15 minutes or until cooked through. Serve with pasta and sauce of your choice.

Crawfish Beignets

•April 4, 2014 • Leave a Comment

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Ingredients

1 egg, beaten

1 lb cooked crawfish tail meat

4 green onions, chopped

1 1/2 teaspoons butter, melted

1/2 teaspoon salt

1/2 teaspoon cayenne

1/3 cup flour

oil for frying

3/4 cup mayonnaise

1/2 cup ketchup

1/4 teaspoon horseradish (optional)

1/4 teaspoon hot sauce

Directions

  1. In a large bowl, combine the egg, crawfish, onions, butter, salt and cayenne. Stir in flour until blended.
  2. In an electric skillet or deep fryer, heat oil to 375°. Drop tablespoonfuls of batter, a few at a time, into hot oil. Fry until golden brown on both sides. Drain on paper towels.
  3. In a small bowl, combine the mayonnaise, ketchup, horseradish if desired and pepper sauce. Serve with beignets. Yield: about 2 dozen (3/4 cup sauce).

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Girls Weekend

•April 2, 2014 • Leave a Comment

I won a trip to Taos Ski Valley and decided to make it a girls weekend for myself and a friend who hasn’t been on vacation since her school aged child was born. We stayed at the Edelwiess Lodge and had a blast. The first day we went on a yarn shopping spree in Taos, which is actually a pretty yarn-savvy place and ordered pizza to our hotel room. We didn’t have any cups, so we were left drinking moonshine out of coffee mugs.

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It didn’t matter. We were a little tipsy by the time the pizza guy arrived and ended up making up a theoretical missed connections post on craigslist, which I wish we’d posted because it was hilarious. I remember coming up with “We don’t ski, but you can ride our slopes” and worse.

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On Saturday we explored a little, looking for a shop called Chocolate Xtreme, but settled for Margaritas for breakfast when we couldn’t find it.

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We drove the Enchanted Circle through Red River, where I did what I was told specifically not to and attempted to get up to the family land to check on wedding sites. I actually almost got there, but got stuck within sight of the cabin. We had to call my soon-to-be sister in law to get us out. Once we got out, we headed back to Taos for dinner at the Gorge Bar & Grill. It was amazing. Best steak in town, I dare say. We also tried something I’ve never heard of; a blackberry gimlet. We got back to the hotel just in time for a soak in the hot tub.

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On Sunday we had breakfast at Michael’s Kitchen in Taos, which was a huge letdown. I love their baked goods, but the burrito my friend got was lame. It’s especially surprising because there was a line out the door the whole time we were there. All in all it was a fun weekend. I’ve been in high gear the last few days trying to catch up with chores and work after being gone a couple days.

Crab Rangoon

•March 26, 2014 • 1 Comment

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Ingredients

Original recipe makes 48 pieces
  • 1 clove garlic, minced
  • 1 (8 ounce) package cream cheese
  • 1 (6 ounce) can crabmeat, drained and flaked
  • 2 green onions with tops, thinly sliced
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon light soy sauce
  • 48 wonton wrappers

Directions

  1. Preheat an oven to 425 degrees F (220 degrees C). Lightly spray baking sheet with cooking spray.
  2. Combine garlic, cream cheese, crab, green onions, Worcestershire sauce, and soy sauce in a bowl. To prevent wonton skins from drying, prepare only 1 or 2 rangoon at a time. Place 1 teaspoon of filling onto the center of each wonton skin. Moisten the edges with water and fold the wonton skin diagonally to form a triangle, pressing edges to seal. Moisten one of the bottom corners. Create a crown by pulling both bottom corners together and sealing. Arrange the rangoon on the baking sheet and lightly spray with cooking spray.
  3. Bake in the preheated oven until golden brown, 12 to 15 minutes.

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Penny Ball

•March 25, 2014 • Leave a Comment

I read somewhere that pennies help to keep hydrangeas blue. In other projects, I’ve seen people use bowling balls. I couldn’t find one, so I used a ball and chain kids toy I found at the thrift store.

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I used some marine adhesive called Goop to glue the pennies on. It’s supposed to put up with rain and sun longer than most. Just spread the glue on and stick the pennies. You’ll have to do it in batches to keep them on there.

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Once it’s dry, in my case 72 hours, put it next to your plant.

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My hydrangeas are still dormant from winter, but the tulips have started to come up…

Cheesy Garlic Bread Sticks

•March 23, 2014 • 1 Comment

*drool*  So good.

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Ingredients:

1 cup warm water

2 1/4 teaspoons active dry yeast

1 Tablespoon honey (or sugar)

2 teaspoons salt

2 Tablespoons olive oil

3 cups bread flour

2 Tablespoons salted butter, melted

2 cloves garlic, finely minced

1/4 cup grated Parmesan cheese

1/4 lb grated mozzarella cheese

1. In a stand mixer, combine water, yeast and honey and let sit for 5-10 minutes until foamy.

2. Add salt, oil and flour, mix until incorporated. Knead for 6 minutes. You may need to add more flour to get it into a nice smooth ball.

3. Divide dough in half, freeze half for later. Grease your bowl and dough and cover with saran wrap. Let rise 1-2 hours.

4. Preheat oven to 500 degrees.

5. Mix butter and garlic in a small bowl and spread over the spread dough. Top with cheeses and salt and pepper.

6. Bake 15-20 minutes and serve with marinara sauce or ranch.

Fish Sandwiches with Wasabi Tartar Sauce and Crispy Potato Strips

•March 22, 2014 • Leave a Comment

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First, make these or buy some buns http://accordingtoleanne.com/2013/12/30/no-buns-no-problem/

Then, you can either make the Fish fillets or take a shortcut (Like I did) and use frozen battered fish. To make the fish:

Season 4 (6oz) white fish fillets with salt, pepper and Old Bay seasoning to taste. Put 1/2 cup of flour in a shallow dish. In another, whisk 2 eggs with a Tablespoon of water. In a third bowl, put 1 1/2 cups of panko crumbs, 3 Tablespoons chopped chives, 1 teaspoon ground ginger and 1 teaspoon of garlic powder. Dredge the fish in flour, then eggs and then panko. Heat 1/4 inch of oil in a skillet over med-high heat. Fry until golden, about 3 minutes per side.

To make the tartar sauce, combine:

1 cup mayonnaise

1 Tablespoon lemon juice

2 teaspoons rice vinegar

1 Tablespoon Dijon mustard

Salt to taste

2 Tablespoons soy sauce

1 teaspoon lime juice

1 teaspoon wasabi paste (or to taste)

2 Tablespoons relish (optional)

Assemble sandwiches with desired toppings.

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To make the Potato Strips:

1 large russet potato or 2 red skinned

about 1/2 cup extra virgin olive oil

salt, parmesan cheese and chopped rosemary (optional, to taste)

1. Peel the potato into strips using a vegetable peeler.

2. Heat a thin layer of oil on medium-high heat in a skillet.

3. Once oil is hot, fry strips in batches until golden. Remove to paper towels to drain and sprinkle with salt.

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