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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Honeymoon?

•March 21, 2014 • Leave a Comment

We planned out a honeymoon, but we aren’t sure yet if we’re going this Fall or not. We’ll find out as the wedding gets closer and we know what kind of cash is available, but if all things went our way, we’d be doing this for our honeymoon:

Day 1: Start out from home with a ton of snacks and good music. Stop in Montrose, CO at Horsefly Brewing Company for a beer and some rocky mountain oysters (bull testicles. It’s probably going to be gross, but I’ve never tried it). We’ll drive right past Moab and the Arches. Have some dinner in Salt Lake City with a friend, I’m told they have amazing Belgian Waffles.

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Day 2: Have Sub-Zero Ice Cream in Odgen, lunch in Nampa, ID and dinner in Pedelton, OR. We’ll make it to Seattle and crash.

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Day 3: Completely gorge ourselves for most of the day at Pikes Market in Seattle. Daily Dozen Doughnuts and Pikes Place Bagels are on the menu for breakfast, along with the Farmer’s market. Radiator Whiskey and Sushi sound amazing for lunch. We want to walk the market, of course and possibly ship home some awesome goodies. I’m also hoping to see some fresh King Crab. Yum…

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We’ll ride the ferry over to Bremerton and have some dinner at Silver City. I can’t wait to suck down one of their beers and munch several orders of their smoked salmon dip.

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Day 4: Have breakfast in Silverdale and drive up to Dungeness Seafood Company to have some fresh Dungeness crab. Visit a lavender farm and get some lavender ice cream. We’ll drive out to Cape Flattery and take a hike through the rainforest to the sea.

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After our hike, we’ll stay the night and have dinner at Sol Duc Hot springs.

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Day 5: Have breakfast in Forks and look at the Twi-hards. Stop at Crescent Lake for a few minutes because it’s amazing.

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Head to Tacoma and have some lunch at Ram Brewing and see the glass museum. Drive through Spokane to Whitehall, MT.

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Day 6: Drive through the SW corner of Yellowstone. We’ll do the hike to the Fountain Paint Pot

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Hike the Prismatic Spring and have a picnic lunch.

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Check out Old Faithful and grab some dinner at the Old Faithful Restaurant and head South.

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Day 7: We worked in an extra day, so we can stay a night in Denver if we want or just get home. We want to stop at the Terry Bison Ranch in Cheyenne for some fresh Bison meat.

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I also want to see Hammonds’ Candy Factory. And we’ll zip on home to soothe our angry cats that got left behind. Am I missing any tasty food I should be eating or cool spots I need to check out along the way?

 

Worst Pain Ever

•March 19, 2014 • Leave a Comment

I had an Intra Uterine Device put in yesterday and it was the worst pain I’ve ever experienced. I went into shock and almost passed out. I knew it would hurt, but I’d taken my Ibuprofen and I’ve had tattoos, so I figured I had it under control. I was SO wrong. They have to put a clamp on your cervix, which was painful, but I was tolerating it. The actual insertion of the IUD was excruciating. They let me curl up in a ball on my side once they were done and made me take water and not sit up (not that I could have if I wanted to). I was gimpy all day yesterday, but today it’s much better. At least while I was at the doctor’s, there was a screaming child in the waiting room. It made the whole thing worth it. No babies for us for 10 years, woot! The doctor told me not to be put off about having children, because it won’t be as bad as the insertion. I think she’s lying. I’d totally do it again to avoid having kids, but now I know what I was in for. Holy hell.

Buffalo Chicken Wraps

•March 18, 2014 • Leave a Comment

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You can do this in the slow cooker, but I wasn’t ready to wait for dinner, so I made it stove top.

Ingredients:

For the chicken:

  • 24 oz boneless skinless chicken breast
  • 1 celery stalk, sliced
  • 1 clove garlic
  • 1/2 cup Frank’s Red Hot Buffalo Sauce
  • Tortillas (optional)
  • 6 large lettuce leaves, Bibb or Iceberg
  • Ranch dressing
  • Cheese (optional)

Directions:

Cube chicken and cook in skillet with garlic for 2-3 minutes. Add in sliced celery and Red Hot sauce and cook until chicken is done.

You can wrap these just with lettuce to eat or add a tortilla. Top as desired.

 

 
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