Ingredients:
- 1 cup cornmeal
- 3 pinches of salt
- 1 pinch of sugar
- 2 tbsp. dehydrated onion flakes
- 1 cup boiling water
Kitchen:
Big Cast Iron Skillet
Vegetable Oil or Crisco - about 1/2" in the pan
Metal Spatula
Plate lined with paper towels
Directions:
Heat oil over medium high.
Combine all the dry ingredients. Boil water and combine 1/2 cup quickly. Add a little at a time, until it's the consistency of spackle.
Get a spoonful and flatten into a patty about the size of your palm. Place in oil. Careful! It should really fry up almost violently, so stand back between placing patties in. Each side should fry for about 1-2 minutes.
Drain and place on paper towel lined plate.
Serve with honey or butter.
Monday, June 21, 2010
Thursday, June 17, 2010
Sorta Homemade Chicken and Dumplings
Choosing your chicken:
I buy only the thighs with skin on for more flavor, but have substituted skinless breasts for a healthier alternative. Either way, you want bone-in bird. For a larger feast, double the ingredients, and use a whole chicken, cut into 8 sections.
Serves 4
Ingredients:
- 1 lb. chicken thighs
- 1 Tbsp. Butter
- 1/2 onion, chopped
- 2 cloves garlic, peeled
- 3 Tbsp. Italian Seasoning
- 3 Tbsp. Powdered Chicken Broth Mix
- 4 cups water
- 3 pinches of Kosher Salt and Cracked Pepper
Dumplings:
- 3 cups bisquick
- 1/2 cup milk
- 1/2 cup heavy cream
- Pinch of salt
Kitchen:
- Large Dutch Oven or Heavy Stock Pot with lid
- Mixing Bowl
- Cutting Board
- Clear plastic wrap
Directions:
With the dutch oven, melt the butter on medium heat and sweat the onions completely. Add garlic, italian seasoning and broth mix and saute for one minute.
Add the water, salt & pepper, raise the heat to medium high, and add the chicken. Bring to a boil. Make sure the water just covers the chicken, so add more if you need to. Boil the chicken until the juices run clear.
In a large mixing bowl, combine Bisquick, salt, milk and heavy cream, and stir until a gooey dough forms. Cover with clear plastic wrap and set aside.
Remove chicken from pot and place on cutting board to cool, turn heat to low. Let chicken sit for about 10 minutes, and then seperate the skin, meat and bones, adding the meat back to the pot.
Bring the heat back to medium until it begins to bubble, and gently drop spoonfull sized dumplings to the boiling water. Boil for about 12 minutes.
The dumplings should thicken the stock to a gravy, but if you'd like to thicken it, use 1 tablespoon of corn starch in a small cup of cold water, mix until dissolved, and slowly add to pot, continuously stirring.
I buy only the thighs with skin on for more flavor, but have substituted skinless breasts for a healthier alternative. Either way, you want bone-in bird. For a larger feast, double the ingredients, and use a whole chicken, cut into 8 sections.
Serves 4
Ingredients:
- 1 lb. chicken thighs
- 1 Tbsp. Butter
- 1/2 onion, chopped
- 2 cloves garlic, peeled
- 3 Tbsp. Italian Seasoning
- 3 Tbsp. Powdered Chicken Broth Mix
- 4 cups water
- 3 pinches of Kosher Salt and Cracked Pepper
Dumplings:
- 3 cups bisquick
- 1/2 cup milk
- 1/2 cup heavy cream
- Pinch of salt
Kitchen:
- Large Dutch Oven or Heavy Stock Pot with lid
- Mixing Bowl
- Cutting Board
- Clear plastic wrap
Directions:
With the dutch oven, melt the butter on medium heat and sweat the onions completely. Add garlic, italian seasoning and broth mix and saute for one minute.
Add the water, salt & pepper, raise the heat to medium high, and add the chicken. Bring to a boil. Make sure the water just covers the chicken, so add more if you need to. Boil the chicken until the juices run clear.
In a large mixing bowl, combine Bisquick, salt, milk and heavy cream, and stir until a gooey dough forms. Cover with clear plastic wrap and set aside.
Remove chicken from pot and place on cutting board to cool, turn heat to low. Let chicken sit for about 10 minutes, and then seperate the skin, meat and bones, adding the meat back to the pot.
Bring the heat back to medium until it begins to bubble, and gently drop spoonfull sized dumplings to the boiling water. Boil for about 12 minutes.
The dumplings should thicken the stock to a gravy, but if you'd like to thicken it, use 1 tablespoon of corn starch in a small cup of cold water, mix until dissolved, and slowly add to pot, continuously stirring.
Chocolate Salty Balls
Ingredients:
- 1 stick unsalted butter
- 1 heaping tablespoon kosher salt or sea salt
- 1 bag marshmallows
- 6 cups Chocolate Krispy Cereal
- Extra Butter for your hands at Room Temperature
- Spray Oil
Kitchen:
- Large Stock Pot (nonstick makes it easier)
- Medium Casserole, brownie pan, or plastic container
- Large Sturdy Spatula
- Aluminum Foil
Directions:
Grease Casserole dish with the spray oil thoroughly. Roll out Aluminum Foil onto the counter and spray with oil too.
Melt butter over medium heat, stirring often/constantly. Butter will bubble, then foam, then go clear again, so keep stirring. Butter should have a nutty aroma and turn a golden color as it starts to brown.
Keep stirring over medium heat for about 1 minute longer, and dump the bag of marshmallows and salt into the butter, and immediately take the pot off the heat, stirring vigorously to allow the butter to melt the marshmallows. It should take about 5 min for the marshmallows to completely melt, so return the pot to low heat if you need to.
Once the marshmallows are completely melted, pour in 1 cup at a time of the Chocolate Krispy Cereal and stir. This is where you may get a brief upper body workout, the more cereal you add, the more resistance you get when stirring. Push on until the cereal is completely incorporated.
Before you dump it into the aluminum foil, taste a bit to see if you'd like to add another pinch or two of salt. (I usually do.)
Get a pinch or two of softened butter and rub it on your hands like lotion. Pinch some cereal mix off and roll into a ball. The balls should be a little smaller than a golf ball. Place in the casserole dish as you go. You may need more butter for your hands, I usually use about 4 tablespoons.
- 1 stick unsalted butter
- 1 heaping tablespoon kosher salt or sea salt
- 1 bag marshmallows
- 6 cups Chocolate Krispy Cereal
- Extra Butter for your hands at Room Temperature
- Spray Oil
Kitchen:
- Large Stock Pot (nonstick makes it easier)
- Medium Casserole, brownie pan, or plastic container
- Large Sturdy Spatula
- Aluminum Foil
Directions:
Grease Casserole dish with the spray oil thoroughly. Roll out Aluminum Foil onto the counter and spray with oil too.
Melt butter over medium heat, stirring often/constantly. Butter will bubble, then foam, then go clear again, so keep stirring. Butter should have a nutty aroma and turn a golden color as it starts to brown.
Keep stirring over medium heat for about 1 minute longer, and dump the bag of marshmallows and salt into the butter, and immediately take the pot off the heat, stirring vigorously to allow the butter to melt the marshmallows. It should take about 5 min for the marshmallows to completely melt, so return the pot to low heat if you need to.
Once the marshmallows are completely melted, pour in 1 cup at a time of the Chocolate Krispy Cereal and stir. This is where you may get a brief upper body workout, the more cereal you add, the more resistance you get when stirring. Push on until the cereal is completely incorporated.
Before you dump it into the aluminum foil, taste a bit to see if you'd like to add another pinch or two of salt. (I usually do.)
Get a pinch or two of softened butter and rub it on your hands like lotion. Pinch some cereal mix off and roll into a ball. The balls should be a little smaller than a golf ball. Place in the casserole dish as you go. You may need more butter for your hands, I usually use about 4 tablespoons.
Wednesday, June 16, 2010
Kerri's Baked Macaroni and Cheese
Ingredients:
- 2/3 16 oz. box of elbow macaroni (any pasta you like will work)
- 1 tbsp. olive oil
- 1 stick salted butter (1/2 cup)
- 2 tsp. ground mustard
- 1/4 cup flour
- 1/4 cup heavy cream
- 1 to 2 cups of milk (whole is great, but I use 2%)
- 4 cups shredded cheese
- 5 pinches of salt
- Additional 2 tbsp. salted butter
- 1 cup Breadcrumbs
- Pepper to taste
Kitchen:
1 Medium sized pot for boiling pasta
1 Large Skillet
1 Wisk
1 Pasta strainer (optional)
1 casserole dish
Instructions:
Heat oven to 400°
Fill Pot halfway with water and bring to high heat. Once water is boiling add 2 pinches of salt and a turn of olive oil. Add macaroni and stir until boiling again.
Set kitchen timer for 8 minutes. Pasta should be slightly underdone, or al dente. The best way to check the pasta is to bite it and chew. It should be firm but not crunchy. Also, if you squeeze it and it bounces back to shape, it's not over cooked. Drain water and wash pasta with cold water. Set aside.
Melt butter in the skillet over medium heat. Once butter is completely melted and bubbling, add mustard and flour. Lower heat to medium low. Stir with wisk until the consistency is almost paste-like and bubbling. (Add in more flour to thicken. I eyeball it.) Slowly wisk in heavy cream and stir until it thickens evenly. It should thicken up to a smooth paste. Stir for about 1 minute, and slowly wisk in the milk. Keep wisking as you add 3/4 of the cheese, (about 3 cups) a handful at a time. Add in Salt and Pepper to taste. Bring the heat back up to medium and wisk until the cheese just begins to melt.
Return the pasta to the pot. Remove cheese mixture from heat and pour over the pasta. Combine the pasta and cheese thoroughly and pour into the casserole dish, spread it out evenly. Sprinkle the remaining shredded cheese over the macaroni.
In the microwave, heat the breadcrumbs and 2 tbsp butter for about 20 seconds. Remove and stir until the butter is completely incorporated. Sprinkle evenly over the dish.
Bake on center rack for 25-35 minutes, depending on how toasted you like the top.
- 2/3 16 oz. box of elbow macaroni (any pasta you like will work)
- 1 tbsp. olive oil
- 1 stick salted butter (1/2 cup)
- 2 tsp. ground mustard
- 1/4 cup flour
- 1/4 cup heavy cream
- 1 to 2 cups of milk (whole is great, but I use 2%)
- 4 cups shredded cheese
- 5 pinches of salt
- Additional 2 tbsp. salted butter
- 1 cup Breadcrumbs
- Pepper to taste
Kitchen:
1 Medium sized pot for boiling pasta
1 Large Skillet
1 Wisk
1 Pasta strainer (optional)
1 casserole dish
Instructions:
Heat oven to 400°
Fill Pot halfway with water and bring to high heat. Once water is boiling add 2 pinches of salt and a turn of olive oil. Add macaroni and stir until boiling again.
Set kitchen timer for 8 minutes. Pasta should be slightly underdone, or al dente. The best way to check the pasta is to bite it and chew. It should be firm but not crunchy. Also, if you squeeze it and it bounces back to shape, it's not over cooked. Drain water and wash pasta with cold water. Set aside.
Melt butter in the skillet over medium heat. Once butter is completely melted and bubbling, add mustard and flour. Lower heat to medium low. Stir with wisk until the consistency is almost paste-like and bubbling. (Add in more flour to thicken. I eyeball it.) Slowly wisk in heavy cream and stir until it thickens evenly. It should thicken up to a smooth paste. Stir for about 1 minute, and slowly wisk in the milk. Keep wisking as you add 3/4 of the cheese, (about 3 cups) a handful at a time. Add in Salt and Pepper to taste. Bring the heat back up to medium and wisk until the cheese just begins to melt.
Return the pasta to the pot. Remove cheese mixture from heat and pour over the pasta. Combine the pasta and cheese thoroughly and pour into the casserole dish, spread it out evenly. Sprinkle the remaining shredded cheese over the macaroni.
In the microwave, heat the breadcrumbs and 2 tbsp butter for about 20 seconds. Remove and stir until the butter is completely incorporated. Sprinkle evenly over the dish.
Bake on center rack for 25-35 minutes, depending on how toasted you like the top.
Wednesday, April 28, 2010
Camping: the easy way or the hard way?
Camping isn't fun for everyone, but I love it.
The smell of fresh, clean air. The smoky taste on all the food from the fire. Critters attempting to rummage through your goodies, and doing your best to prevent it from happening again. Sleeping under the millions of stars I can't see from my backyard. Nature. Peace.
Jason and I decided to camp the night before we were actually going to go. In Florida, procrastination is going to run you into trouble in several ways. Packing in a hurry, Traveling, and accomodations all fell prey to our cést la vie attitude. After the night was spent, I vowed never to be so unprepared.
I've put together a sort of check-list, and a ready backpack for my personal wants/needs while camping.
Camp with a backpack!
Fit all of these items in one standard backpack:
- Flashlights - Take at least one for every person in your group. This will greatly increase your odds at getting firewood after dark, and not losing your way to the loo. I packed 4.
- Metal Utensils - You may be tempted to only take some plastic forks, or nothing at all. Having these 3 simple but versatile metal utensils will allow you to cook anything over an open flame. The spoon is pretty self-explanatory, stirring and serving. The fork allows you to flip any sort of meat, and doubles as a marshmallow stick and fire poker. The Spatula has a serrated edge that allows you to not only flip burgers, but cut meat, string, plastic... whatever you need!
- Matches and Waterproof Match Box - Some might say, "I'll just bring a lighter." That's fine if you can guarantee that it won't jam or run out of fuel. The matches are simple and lightweight, and investing in a waterproof match box will ensure your matches stay dry even if you drop your pack in a river, or even in a puddle.
- Water Container - This re-useable water container can be filled, used, drained and collapsed to fit in your pack. This versatile bladder holds 2 gallons, and even can be hung to use as a shower. (Let it sit in the sun all day to avoid a bitter cold shower)
- Firetop Coffee Pot - My name is Kerri, and I'm a coffee-a-holic. I have coffee all day. A coffee pot may not be a necessity for some, but it is quite versatile. (Do you see a trend of versatility?) You obviously can't boil the water while still in the plastic bladder, but having a metal pot for boiling can save you a lot of heartache (and bellyache), especially when there's no clean running water for miles.
Of course, found inside the coffee pot are plastic zipper bags with instant coffee, sugar and powdered creamer. ;) This particular pot is a percolator, but I've taken it out to hold more stuff inside. Also note the handle that allows you to hang it on a hook or a spit over the fire.
- Interlocking Silverware - You may not have these lying around the house, but any store that carries camping supplies will have these, and they're truly worth the few dollars in the long run, mine have lasted 6 years and counting. They are a very simple, knife, fork, spoon set in stainless (so they don't rust) and simple interlocking allows you to pack a little tighter. I have 4 sets.
- Metal Plates - Don't be tempted to pack paper plates! These may weigh a few ounces more, but we're talking about landfills here! These metal plates are coated in ceramic, like the coffee pot, and can nearly double as a soup bowl, the ridge is that deep. And heavy enough to cook with right over the fire. I packed 4.
- Cheap Tablecloth - What? Wait, with all this simple stuff you're suggesting we bring a TABLECLOTH? Surprising, but true. This is probably the MOST versatile item in my backpack. Of course you can use it in the fashion it was intended, but mine can be a stand in for:
-pillow
-blanket
-cover from rain
-carrying medium sized game
-entertainment for kids
-building a small tent
-rescue flag (how far into the wilderness are we going?)
The smell of fresh, clean air. The smoky taste on all the food from the fire. Critters attempting to rummage through your goodies, and doing your best to prevent it from happening again. Sleeping under the millions of stars I can't see from my backyard. Nature. Peace.
Jason and I decided to camp the night before we were actually going to go. In Florida, procrastination is going to run you into trouble in several ways. Packing in a hurry, Traveling, and accomodations all fell prey to our cést la vie attitude. After the night was spent, I vowed never to be so unprepared.
I've put together a sort of check-list, and a ready backpack for my personal wants/needs while camping.
Camp with a backpack!
Fit all of these items in one standard backpack:
- Flashlights - Take at least one for every person in your group. This will greatly increase your odds at getting firewood after dark, and not losing your way to the loo. I packed 4.
- Metal Utensils - You may be tempted to only take some plastic forks, or nothing at all. Having these 3 simple but versatile metal utensils will allow you to cook anything over an open flame. The spoon is pretty self-explanatory, stirring and serving. The fork allows you to flip any sort of meat, and doubles as a marshmallow stick and fire poker. The Spatula has a serrated edge that allows you to not only flip burgers, but cut meat, string, plastic... whatever you need!
- Matches and Waterproof Match Box - Some might say, "I'll just bring a lighter." That's fine if you can guarantee that it won't jam or run out of fuel. The matches are simple and lightweight, and investing in a waterproof match box will ensure your matches stay dry even if you drop your pack in a river, or even in a puddle.
- Water Container - This re-useable water container can be filled, used, drained and collapsed to fit in your pack. This versatile bladder holds 2 gallons, and even can be hung to use as a shower. (Let it sit in the sun all day to avoid a bitter cold shower)
- Firetop Coffee Pot - My name is Kerri, and I'm a coffee-a-holic. I have coffee all day. A coffee pot may not be a necessity for some, but it is quite versatile. (Do you see a trend of versatility?) You obviously can't boil the water while still in the plastic bladder, but having a metal pot for boiling can save you a lot of heartache (and bellyache), especially when there's no clean running water for miles.
Of course, found inside the coffee pot are plastic zipper bags with instant coffee, sugar and powdered creamer. ;) This particular pot is a percolator, but I've taken it out to hold more stuff inside. Also note the handle that allows you to hang it on a hook or a spit over the fire.
- Interlocking Silverware - You may not have these lying around the house, but any store that carries camping supplies will have these, and they're truly worth the few dollars in the long run, mine have lasted 6 years and counting. They are a very simple, knife, fork, spoon set in stainless (so they don't rust) and simple interlocking allows you to pack a little tighter. I have 4 sets.
- Metal Plates - Don't be tempted to pack paper plates! These may weigh a few ounces more, but we're talking about landfills here! These metal plates are coated in ceramic, like the coffee pot, and can nearly double as a soup bowl, the ridge is that deep. And heavy enough to cook with right over the fire. I packed 4.
- Cheap Tablecloth - What? Wait, with all this simple stuff you're suggesting we bring a TABLECLOTH? Surprising, but true. This is probably the MOST versatile item in my backpack. Of course you can use it in the fashion it was intended, but mine can be a stand in for:
-pillow
-blanket
-cover from rain
-carrying medium sized game
-entertainment for kids
-building a small tent
-rescue flag (how far into the wilderness are we going?)
Tuesday, April 20, 2010
Saving up for Vacation
Saving money is hard.
It's partially looking toward the future, holding out on purchasing that new purse, buying generic instead of brand name... and partially having enough to save in this economy.
If you're finally at the point that you can put away a few bucks every month, you're faced with the decision: what to do with it?
I found that with my bank, interest drawn from a savings account doesn't add up to much, but if I add it to my checking account, it'll be used to pay bills or buy groceries. The piggy bank is great for saving, but there's no interest at all.
I went on a search.
I searched for "saving money" in the google bar, and came across thedigeratilife.com - 55 best ways to save money. I clicked and started reading.
Tip #2 - Keep money in a hard-to-access, high interest savings account so that the funds are harder to spend. Use your checking account for your everyday expenses but “hide” the rest of your money elsewhere, where you’re not tempted to use it.
This is exactly what I was looking for. I clicked.
According to thedigeratilife.com, I could put away my money, and have it work for me, without investing in long term stocks and investments. This chart compares online banks, and sorts them by APY Rate. Some have minimum balances, some don't.
|
Of course, I wanted to use Everbank, the highest interest one, but didn't have a whopping $1500 to drop just yet. I clicked on SmartyPig to find out more info.
It took about 5 minutes to set up a new account, the interface was easy to navigate, and I put $100 in, and set up a recurring monthly deposit. SmartyPig even has a savings calculator where you can enter a goal date, how much you want to save, and they suggest a deposit amount to reach that goal in the time frame.
As I was entering my information, a screen popped up. I read that by May, they are RAISING the APY rate if your savings is under $50,000. Wow. That's me!
I'll keep you updated on how it's working for me, but do the research for yourself, you'll be happy you did.
Monday, April 19, 2010
Tuna Tacos - Any day recipe
The key to this amazing dinner or lunchtime treat is fresh ingredients.
What you'll need:
- Corn Tortillas (you could substitute flour tortillas)
- Tuna Steak
- Olive oil
- 1/2 Cucumber - finely diced
- Small avocado -finely diced
- 1 plum or roma tomato -finely diced
- 1/2 onion -finely diced
- 1/2 Green pepper -finely diced
- Cilantro (3-4 sprigs if you like cilantro, 5-6 if you love it like we do) finely diced
- 1/2 cup sour cream
Optional:
- Shredded Cabbage
- Coconut milk
- Cut tuna steak in big cubes
- In medium sized teflon coated pan, heat olive oil (about 2-3 turns of the pan) over medium heat.
- Wait til oil has fully heated, and sear both sides of tuna about 1-2 min on each side.
- Take off heat and allow the tuna to cool a bit.
- Once cooled, cut into smaller pieces
-In a medium mixing bowl, toss remaining ingredients, add salt and pepper to taste.
- Spoon out mixture onto tortilla, add some tuna chunks, and serve!
Subscribe to:
Posts (Atom)