Archive for the ‘Good Eats’ Category

you might be a redneck bbq

Tuesday, May 20th, 2008

My former boss treated me to lunch today. We went to a local Tampa restaurant called Lee Roy Selmon’s, so named because former Tampa Bay Buccaneer Lee Roy Selmon (#63, and he’s a hall of famer!) opened it so Tampa residents could enjoy his favorite foods. And enjoy it I did, with a heaping BBQ pork sandwich and three glasses of sweet tea! Former bossman and I both have a thing for BBQ and sweet tea, so going there for lunch was a no brainer.

While I’m on the subject of former boss, I should mention he looks like Jeff Foxworthy, of “You Might Be A Redneck…” fame. A taller, thinner Jeff Foxworthy. He’s even born and raised in the south! I can’t listen to Jeff Foxworthy on Sirius radio (Blue Collar Comedy channel 103) without picturing former bossman as Jeff doing the bit. Is that weird?

beer me!

Saturday, March 1st, 2008

I’m not a huge beer drinker, preferring to have my very own bottle of Arbor Mist during parties, gatherings, and get together. However, there are times when only a cold, frosty beer will do! A day on the beach or in the sun calls for Corona Light, with a slice of lime, of course! Wings at the sports bar, or a day at a football game makes me thirsty for Coors Light. I’ve always been a light beer drinker, despite having tried a lot of other beers. I just don’t like dark beers, and light beer goes down so easy! Plus, when celebrating St. Patrick’s Day, it’s easier to dye light beer green. My sister and brother in law and I did just that a few years back, and took a picture with our green tongues sticking out later!

Ooh – light beer goes good with seafood too. Jim and I had some with our shrimp while we were out at dinner last!

If you’re a beer drinker, here’s a neat contest to enter for a chance to win a $300 Amazon gift card. Just text the word “beer” to 247365. (Ha! Get it? Beer 24/7, 365 days a year?) Texting beer to that number will start you in a survey where you answer 10 simple yes or no questions, which enters you into the contest. Odds of winning are about 1500 to 1 – not too shabby! You can see the contest rules online if you’d like!

The survey and contest begins today (3/1/08) and ends at midnight on Friday March 14th, 2008. Good luck, and enjoy a cold frosty one for me!

my valentine…2 weeks later

Saturday, March 1st, 2008

Jim and I never got to go out alone for Valentine’s Day, so he surprised me tonight with reservations! I had planned to do burgers, but was all too happy to change those plans for a nice meal out, without children, at a restaurant with cloth napkins. He won’t tell me where we’re going…but I have a guess or two in mind. Neither location I’m thinking of has a kid’s menu or high chairs – my kind of night out!

I guess I should get some clothes on, eh? Neither location is casual enough for the jeans I’ve got one right now.

super bowl menu

Monday, February 4th, 2008

We had Grey Goose wings last night, and tried a new pulled pork recipe that was so easy, and delish, it’ll be a new favorite in this house.

Here’s how to make it:

Slice a medium onion into big slices or chunks and toss into your crock pot. Add 6 garlic cloves, 2 cans of beef broth, a bottle of BBQ sauce, 1/3 cup of brown sugar, 1/3 cup of cider vinegar, and a dash or two of pepper.

Stir it up nicely, and add in a Boston butt roast. You can use either boneless or bone in, because the meat will be so tender it will literally fall off the bone. Ours was around 3 lbs and made 9 sandwiches with plenty left over. Cook the meat & sauce in your crock pot on high for 6 to 8 hours. How do you know when it’s done? When the meat falls apart in your crock pot! It took about 6 1/2 hours for us.

When the meat is done, pull it out of the sauce and set it aside. Strain the onion chunks and garlic out of your sauce as best as possible…unless you want BBQ sauce with onions and garlic. Mix 2 tablespoons of cornstarch with 3 tablespoons of water and then toss the resulting liquid into your crock pot to thicken up your sauce. I actually needed to double up the cornstarch and water to get a thicker sauce. Let it simmer on high for a few minutes. Serve the meat (which you can shred with forks while the sauce is simmering) on a nice hamburger bun, and top with the sauce.

Trust me…it’s good eats!

bring us a figgy pudding

Thursday, November 15th, 2007

Christmas is in what…5 weeks? 6 weeks? It crept up on me quickly…and I can already feel my holiday anxiety level rising. The kids are happily making lists for Santa, and I’m stressing about decorating the house, cleaning for company, and preparing big meals. There are certain things we ALWAYS have during the holidays, and my children would revolt if those items weren’t served during our big family meals. Thanksgiving, for example, means a huge turkey, mashed potatoes, and cranberry sauce. We’re getting a 16 pound turkey, even though it’ll only be my family of 5 plus one. I like a lot of leftovers!

Christmas Eve always means a spiral honey ham, and I like to make roast beef on Christmas Day. Last year we had a standing rib roast that was amazing. One thing we’ve never had was a traditional Christmas pudding. I seem to recall my grandmother (my Mormor) serving it once or twice though. If you’ve never had Christmas pudding, or even heard of it, Matthew Walker is one of the world’s oldest pudding producers. They’ve been making Christmas pudding since 1899! There are ingredients like cherries and raisins and sherry in this pudding – it actually has 13 ingredients which represent Jesus and the 12 apostles. If you’ve never had Christmas pudding, this is NOT Jello. It’s more like a cake, and can be served steamed or microwaved, with a brandy sauce.

Do you serve any special foods during the holidays?

wine snob

Tuesday, October 9th, 2007

Despite the wine rack in my dining room, my husband and I aren’t pretentious snobs. We simply like good wine, and always like to keep a few (ok, 15!) bottles on hand. My husband enjoys reds, and he loves a Pinot Noir, or a good Chianti (hold the fava beans, please!), while I prefer Pinot Grigio, which is a white wine. Jim regularly brings home new wine from the grocery store so that he can try it with dinner, but the grocery store selection is a bit limiting. I came across this Wine of the Month Club and it would make a great birthday gift for Jim. For just a bit over $30 a month, you receive 2 different bottles of fine wine each month. You can select all red, all white, or even a mixed membership, which would be perfect for us.

The wines you receive are hard to find wines from boutique wineries. You can’t find these bottles in the grocery store, and it would be a great way for us to broaden our palates, so to speak. And I love the idea of being surprised each month with a new bottle from South Africa, or maybe Chile…something I wouldn’t normally get to taste!

momma needs a new non stick pan!

Sunday, September 16th, 2007

One of the items going on my Christmas list is a new frying pan. I have a big, deep skillet with a nice handle and a glass lid that I bought several years back, and I absolutely love it. It’s the perfect size for me and I use it ALL the time. That is, until I noticed that the non stick coating was coming off. Gross! I really don’t want to fry up some chicken and have pieces of non stick coating in my chicken. That can’t be healthy, right?

Other than that particular skillet, I haven’t been happy with any of the cookware I’ve bought over the years. They don’t hold up well, or the non-stick coating comes off the bottom, and now I’ve heard that Teflon, which is in most of my pans, is bad for the environment. What’s a girl to do? I don’t want to spend a ton of money on pots and pans, because I’m just not much of a cook. It would be like having a Mercedes to drive once a week. LOL! I’ve seen commercials for these new Green Pan non stick pans on TV and learned that the non-stick coating in the Green Pan doesn’t contain PTFE, which is the ‘bad stuff’ in traditional non-stick pans. The manufacturer promises that these pans won’t wear out over time, which means in a few years, the non-stick coating will look good as new, versus flaking off each time I cook, like my current skillet does. The best part is that you don’t need any oil because the pans are SO non stick. I guess that would make my fried chicken recipe a LOT healthier!

colleen’s blueberry cobbler recipe

Wednesday, September 5th, 2007

During my radio show on Sunday, the subject of cobbler came up. Don’t ask me how I got there – it was a long, strange trip with Turnbaby that went from smoking in restaurants to getting your cootch waxed. Somewhere in there, the topic of cobbler came up, and I said I’d be making a post about my favorite kind of cobbler, blueberry, this week.

A few weeks ago, when I made up my last batch for the summer, with the last of our blueberries we picked in May, I decided to take these pictures and share my easy (and fabulous) recipe for blueberry cobbler with all of you.

First things first, you need blueberries, and plenty of ‘em. I used about 1 1/2 pounds. You can pour your blueberries into the dish you plan to use to make sure you’ve got enough. Don’t buy frozen, because this is so much better with fresh blueberries. Preferably some that you picked yourself, but it’s ok if you buy them from the grocery store too. Wash the blueberries and try to get the stems off, and dump them into a big pot. (I don’t sweat the stems too much. They’re fiber!) Add about 2/3 of a cp of sugar right on top. Turn the heat on to medium and let the berries start cooking.

cobbler1

This recipe will come out that much better if you have a beautiful assistant to assist you. Gracie mixed up the Bisquick mix while I kept an eye on the blueberries. You’ll need:

  • 2 cups of Bisquick mix
  • 1/2 cup milk
  • 2 tablespoons of sugar
  • 1 tablespoon of butter or margarine, softened

Mix it all up in a bowl!

cobbler2

Not much going on with the berries yet. I did mix all the sugar in while I was waiting.

cobbler3

The cobbler dough is all ready!

cobbler4

My berries are starting to cook and bubble now. It’s a good idea to add a little cornstarch at this point to thicken up the blueberry juice. I can’t tell you exactly how much to add – you just need to figure it out for yourself, depending on the amount of berries and juice you end up with in your pot. It’s kind of like making gravy.

cobbler5

After the berries have simmered for about 10 minutes on medium heat, it’s time to put them in the oven! I use a 13 by 9 pan for this part.

cobbler7

Now it’s time to add the dough on top – just plop big heaping spoonfuls on top of the fruit. Don’t make it too thick, or you’ll end up with uncooked dough. Spread the love around! You can even sprinkle a little sugar on top before you put it into your (preheated) oven.

cobbler8

Cook your cobbler at 375 for about 18 to 20 minutes, depending on your oven. Your goal is to have what you’ve made resemble this:

cobbler9

Blueberry cobbler is best served HOT out of the oven with a couple of scoops of good vanilla ice cream on top. You probably won’t have leftovers!

burrito bros.

Tuesday, July 24th, 2007

As I mentioned before the weekend, Mr. Fab sent me a care package from Burrito Bros. in Gainesville, FL. I ate one burrito Saturday night and saved the rest for the family on Sunday evening. Yum!

This is what Mr. Fab’s burrito meat looks like, all hot and juicy:

burrito brothers

The burritos came individually wrapped and ready for the oven or microwave. I topped them with cheese and red sauce provided by Burrito Bros. and they were DELISH!

I pink puffy heart Mr. Fab.

quick and easy dinner recipes

Tuesday, July 24th, 2007

We had a great meal last night that was super quick and easy. The grocery store we stop at puts out a new recipe card each week, and they demo it in the store so you can taste it. They also put all of the products you need to make that dinner in one area, so that not only is the meal quick, but the shopping is quick too! The website for the grocery store has another cool feature too – each time you view a recipe, you can click a button to add the items needed to a virtual shopping list, which you can then print out and take to the store.

This week, the featured meal was called Weeknight Italian Beef With Seasoned Crinkle Fries. Yum!

You’ll need:

A little olive oil (EVOO)
A cup of pre diced onions
A fully cooked beef pot roast (we can buy these in the meat department – I think Hormel makes them?)
1 1/2 cups of spaghetti sauce (the recipe recommends tomato and basil sauce)
A cup of mild pepper rings (Vlassic makes those, and they’re in the pickle aisle)
A cup of fried peppers and onions (again, check the pickle aisle)
2 tbs garlic powder
2 tsp of Italian seasoning
Some nice big buns – don’t get crappy Wonder bread hamburger buns. Try a nice big Kaiser roll!

Preheat a deep frying pan on high for a few minutes, and swirl your EVOO around in the pan to coat the bottom – throw in those diced onions and cook them on medium a few minutes til they’re nice and brown. Stir in everything listed below (uh, except the buns) and use your fingers or a fork to separate the pot roast and make it into meat shreads. Mix everything up and bring it to a boil, then down to medium for 15 or so minutes.

Serve it on one of those buns – we also made some french fries with Season-All sprinkled on top to give it a little kick, but a salad would go well with the sandwiches too. Oh, and we put a slice of provolone cheese on the bun along with the meat and pepper mix.

Don’t let the peppers scare you from this recipe. I would never eat those peppers raw, but cooked up with the meat and sauce, it’s a great taste!