Saturday, January 29, 2011
Friday, January 28, 2011
If you ever go to Maui you must go to Mama's Fish House!! We've had loads of people tell us this and we see why!! The wall of fame features people from Frank Sinatra to current Food Network Stars and celebrities. It was quite a drive from our hotel so we went on our last night before our red eye flight.
Mike has pictures of all our food on his iphone - so I can post those later. But we all (with the exception of Seth) got fish caught fresh that day somewhere around the islands. And the menu even listed what fisherman caught the fish and the exact location (mine was caught off the coast of Molokai...!) Delish!!
Wednesday, January 26, 2011
Monday, January 17, 2011
link to the original recipe. My changes are in italics below.
- 16 tablespoons (2 sticks) unsalted butter, at room temperature
- 2/3 cup plus 3 Tbsp. confectioners' sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 2/3 cup raspberry jam
- 2 teaspoons some berry liqueur - I added this
Preheat oven to 325°F; line 2 baking sheets with parchment. Beat butter and 2/3 cup sugar until fluffy. Beat in egg yolk and vanilla, then flour and salt. Shape dough into 2 disks; wrap 1 in plastic and refrigerate.
On a floured surface, roll out remaining disk to about a 1/8-inch thickness. Cut out cookies with a 2 1/2-inch heart-shaped cutter. Use a smaller heart cutter to cut a window out of half of cookies. With a spatula, carefully transfer cookies to prepared baking sheets. Repeat with remaining dough. Gather scraps and roll out again to make more cookies.
Bake cookies in batches until edges of cookies are just golden, 10 to 12 minutes. Let cool for 5 minutes, then transfer cookies onto wire racks to let cool completely.
Stir liqueur into the jam.
Spread 3/4 tsp. jam over flat side of each cookie that doesn't have a window. Top with remaining cookies, flat side down, so that jam shows through windows. Carefully sift 3 Tbsp. confectioners' sugar over cookies. (I skipped the pwd sugar since it covered up the holes.)
Friday, January 7, 2011
Wednesday, January 5, 2011
I don't have any pictures but I tried out this recipe (along with a bunch of other new ones) for our neighborhood bunco group last night. This was easy and delicious- definitely plan on making it again! I made changes to the original which I put in italics.
(from Southern Living, original here)
(from Southern Living, original here)
- 1 (16-ounce) jar picante sauce or salsa, divided (I added more than this till it looked moist but not too saucy)
- 7 cups chopped cooked chicken (I briefly marinated the chicken breasts in olive oil, garlic, and pepper before adding salt and baking at 350 for 35min)
- 1 small onion, diced
- 2 to 2 1/2 teaspoons ground cumin (cut this down to 1 teaspoon and that was plenty)
- 1 1/2 teaspoons dried oregano
- 1 teaspoon salt (cut this down to just a pinch - with the well-seasoned chicken, the salsa, and cheese it was plenty salty)
- 20 (8-inch) flour tortillas
- 3 cups (12 ounces) shredded Cheddar cheese (I used pepper-jack for extra kick)
- Toppings: guacamole, sour cream, shredded lettuce, diced tomato
Combine 1 1/2 cups picante sauce and next 5 ingredients in a Dutch oven; cook over medium-low heat, stirring often, 25 minutes or until most of liquid evaporates. I stirred in the cheese at this point - adding a little extra. Spoon 1/3 cup mixture below center of each tortilla.
Fold in 2 sides of tortillas to enclose filling. Fold over top and bottom edges of tortillas, making rectangles. Secure with wooden picks. Place, folded side down, on greased baking sheets. Brush with olive oil.
Bake at 425° for 8 minutes; turn and bake 5 more minutes. I sprinkled a little cheese on the tops for looks and put them in for a second to melt it. Remove picks; top with remaining picante sauce and desired toppings.
Southern Living, APRIL 1998