Archive | August, 2011

Tipsy Tuesday

16 Aug

Good morning everyone! How ’bout a drink? It’s 5 o’clock somewhere!

I decided I wanted to start featuring some of my favorite blogs at least once a week. I was going to try to keep it to a certain day of the week so that I could come up with a funky name like “What’s Up Wednesday’s” or “Mix it Up Monday’s” and YES those were the best ideas I could come up with. I’m real creative that way.

Anyways I decided that I didn’t want to limit myself to one particular day of the week because I’m just not that organized. So in the meantime while I try to come up with a crazy name for what I’m doing here, I am going to go with TIPSY TUESDAY, just for today. I have been seeing so many yummy boozy beverages that I want to slurp through my computer screen, and I want to share some of these with you!


Sangrito from The Hill Country Cook

Umm hello?! A fruity glass of Sangria and a Fizzy, Minty, Mojio met up and had a love child? Sign me up for that.

Cake Batter Martinis from How Sweet Eats

Add to the shopping list: Whipped Cream Vodka

Cerveza-Garita from Eat 80/20

Yumm.

Rhubarb Margarita from What’s Gaby Cooking

What a great way to use up rhubarb! If you have a plant in your backyard I know you will be thankful for this recipe! Rhubarb really sneaks up on you.

All of these ladies have amazing blogs! Please visit and you will not be disappointed.

Cookies n’ Cream Cupcakes

15 Aug

It was my Dad’s Birthday yesterday, Happy Birthday Dad!!

Guess what? It was also Mr. Delish’s Mom’s Birthday yesterday, Happy Birthday Mr. Delish’s Mom!!

Wow, that was a mouthful.

Yesterday we all celebrated together, with lime margaritas (on the rocks of course,) ribs, cupcakes and good times! All of those things equal a perfect Birthday celebration, in my opinion.

If I offer or am asked to make a dessert for someones Birthday, Anniversary, Mother’s Day, Father’s Day, ect… I always ask the guest of honor what they like. I think its nice to make something for someone that they will really enjoy. I wouldn’t want to mess up and make them something that they wouldn’t like! That would be horrible.

Example: Don’t make Mr. Delish a Cherry Trifle. Why? Well, if you read about my Cherries n’ Cream Tart, you will find out that Mr. Delish is not a fan of cherries. You will also find out that he is a whipping cream hating martian. Therefore a Cherry trifle would be his worst nightmare, besides rinsing out the sink or hanging up his towel.

Anyways, back to my original point. I checked with Mr. Delish’s Mom and she said she would like some plain old vanilla cupcakes (recipe coming this week.) My Dad on the other hand, doesn’t like to make a decision on what he wants. He is nice and doesn’t want to make me go out of my way so usually I just think up some crazy idea in my head and throw it together. It gives me a good opportunity to play around with flavors. Since I have been craving something Cookies n’ Cream flavored, ever since my huge ice cream cone Dinner, I decided to roll with that.

I smushed up the last of my oreos ( sad face ) and violently threw them into fluffy butter cream frosting. Result? To quote my sister in law, Amazeballs! SO good. You should make these. right. now.

At least, make the frosting and eat it straight from the piping bag. Do it now.

Woah. Cupcake down.

I got some frosting on my nose for that bite. Which reminds me, I am still looking to hire a cupcake biter. No experience necessary however, applicants must be patient enough to put up with my psychopathic tendencies and be willing to watch at least 4 hours of the food network per day. Amen.

Cookies n’ Cream Cupcakes:
makes 12 cupcakes

for the cupcakes:
1/2 cup room temperature Butter
2/3 cup Sugar
3 Eggs
1 tsp Vanilla Extract
1 1/2 cup Flour
1 1/2 tsp Baking Powder
1/4 tsp Salt
1/4 cup Milk

for the frosting:
1 cup (two sticks) butter
2 cups powdered sugar
2 tsp Vanilla
1/4 cup heavy cream
10 regular sized oreo cookies, crushed finely.

for the cupcakes:

Preheat the oven to 350 degrees and line a muffin tin with 12 muffin cups.

Cream the butter in the bowl of an electric mixer until light, gradually add the sugar and beat until fluffy. Add the eggs, one at a time and then the vanilla and beat until combined.

In a seperate bowl, sift together the flour, baking powder and salt.

With the mixture on low, alternate adding the flour mixture and the milk. Mix until just combined.

Divide the batter between the prepared liners and bake the cupcakes for 16-20 minutes. I find this varies greatly between different ovens so be careful to watch them after about 16 minutes. Remove to cool on a wire rack before frosting.


for the frosting:

Cream the butter in the bowl of an electric mixer until fluffy. On medium speed using the whisk attachment, alternate adding the sugar and cream until all is incorporated. Add the vanilla and turn the mixer to high. Mix for 2-3 minutes until light and fluffy. Remove the bowl from the mixer and fold in the oreo cookie crumbs.

Use a piping bag to frost the cooled cupcakes.

Bacon Wrapped Twice Baked Potatoes

12 Aug

I did something bad. It wasn’t the first time and I’m 100% positive it won’t be the last.

I went a little overboard. Just a teensy bit.

You can probably tell by the title of this post that I lost control of the situation. You’re probably thinking…’who is this wacko that thinks its appropriate to make a twice baked potato even more rich and calorie laden.’

Well the wacko is me. I fully admit, I do this sometimes. I started by thinking, which carb should I make for dinner tonight? (because I can’t make a meal without including some starchy goodness!)

I thought…hmm rice? No…too healthy. Pasta? Naa, not starchy enough. Potatoes? ….Bingo! Yukon gold potatoes? Uh, yes please.

Then I thought, well what kind of potatoes should I make…mashed? boiled? baked? Oh yes baked, with sour cream and bacon bits….YES. Wait a second? Twice baked? Filled with creamy goat cheese and sour cream? Wrapped in bacon? Do I dare? 

I dared people, I dared. And you know what. They were awesome. Creamy potatoes mixed with the tangy goat cheese and salty bacon equals flavor combo made in heaven.

Try ’em tonight.


Bacon Wrapped Twice Baked Potatoes:
Makes 6 Servings

3 Yukon Gold Potatoes, Washed and Dried
3 tbsp Olive Oil
6 Strips Uncooked Bacon (I used peppered but regular would be just fine)
1/2 cup Sour Cream
1 4oz log of Soft Goat Cheese
Salt and Pepper to Taste

Preheat oven to 375 degrees.

On a nonstick baking sheet, place the potatoes, prick each potato with a fork all over, drizzle each potato with olive oil and season with salt.  Bake for 35 minutes and then place the strips of bacon on the same baking sheet if you have room, or a separate baking sheet if you don’t. Continue to bake for another 10 minutes or so until the potatoes are cooked through.

Remove the potatoes from the oven and allow to cool for a few moments so you can handle them. Cut each potato in half and then use a spoon to scoop out most of the potato into a bowl, leaving a little bit around the edges so the skin keeps its shape.

Mash the scooped potato until all of the large pieces are broken up. Add the Sour Cream and Goats Cheese and mash again until smooth, then season with salt and pepper. Scoop the mixture back into the potato skins.

By this time the bacon should be cooked but not crispy. Remove the bacon from the oven and allow to cool so you can handle it. Wrap one piece of bacon around each potato half, making sure the ends of the bacon are tucked underneath the bottom of the potato.

Place back on the baking sheet and bake for another 10-15 minutes until heated through and the tops of the potatoes are beginning to brown.

Mr. Delish’s Favorite Salad

11 Aug

I know, right? A guy has a favorite salad AND will openly admit it?

He’s a diamond in the rough, really.

Mr. Delish is completely open to eating a salad for dinner. I mean, not everyday, but a salad for dinner once a week, he can handle that.

We both like salads like this, that have lots of goodies in them. This little number has toasted pecans, dried cranberries, red onion, GOAT CHEESE and a lovely homemade rasperry vinaigrette. You can also add chicken, steak, or shrimp if you really want to make it a meal.

Mr. Delish’s Favorite Salad:
Makes 4 side salad size servings or two main dish servings

2 tbsp Seedless Raspberry Jelly
1/2 cup Olive Oil
1/2 cup Red Wine Vinegar
Salt and Pepper to Taste
6 cups Mixed Greens (washed and dried)
3/4 cup Toasted Pecan Halves
1 small log Soft Goat Cheese (about 4oz)
3/4 cup Dried Cranberries
1/2 Red Onion, Sliced

In a mason jar with a lid, add the raspberry jelly, olive oil, vinegar and season to taste with salt and pepper. Make sure the lid is on tightly and shake until combined. This will take about 3-4 minutes of shaking to get the jelly to disperse and combine with the rest of the ingredients.

Add the greens to a large salad bowl. Top with the pecans, goat cheese, dried cranberries, red onion slices and dress with the vinaigrette.

Roasted Chicken with Lemon and Herb Butter

10 Aug

You know what’s good? Crispy chicken skin.

You know what’s not good? When you are placed face to face with roasted chicken that has squishy skin. Yuck.

I admit, I am a little picky when it comes to meat. Big globs of fat on a steak, chewy pieces in deli meat and chicken that has uncrispy skin, are all things that give me the heebie jeebies. Yes, uncrispy is a word I made up myself, but I thought I would spare you the use of squishy one more time…Woops, I did it again.

Now that I have completed my goal of making sure you have absolutely no appetite left, lets talk about butter. The butter is the kicker, here. The butter makes the skin crisp up nicely as well as keeps the meat juicy through the cooking process. Add lemon and herbs to the butter, and you have the recipe for the best roast chicken ever, literally, you have the recipe…cause I’m gonna give it to you! Ha. Betcha didn’t see that coming.
 



Roasted Chicken with Lemon and Herb Butter:

1/2 cup Softened Butter
1 tbsp Chopped Fresh Thyme
1 tbsp Chopped Fresh Rosemary
Zest of one Lemon
1 tsp Kosher Salt
1 tsp Freshly Ground Pepper
4 Chicken Quarters (Skin On)
More Salt and Ground Pepper for Seasoning

Preheat the oven to 375 degrees. Prepare a non stick baking pan or a regular baking pan lined with foil and sprayed with non stick spray.

In a medium bowl, mix together the butter, thyme, rosemary, lemon zest, 1 tsp Salt and 1 tsp Pepper. Set aside.

Rinse the chicken pieces under cold water and pat dry with paper towel. Make sure the chicken skin is completely dry (this is very important to make sure the skin crisps up!) Season each piece generously with salt and pepper and then place onto the baking sheet, skin side up.

This is the messy part. Grab about 1/4 of the butter mixture and massage it all over the top of the first piece of chicken. Make sure the skin is pretty well coated.

Bake for 1 1/2 hours. The skin should be golden brown and crispy by this point, but if you think it needs a little more, turn the broiler on and just make sure to watch it as it will brown quickly.

Remove from the oven and let the chicken sit on the baking tray for 3-5 minutes before serving.

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