Monday, August 16, 2010

Happiness is...

spending time with these two faces!  Grover LOVES the camera!  Can't you tell??  He's not spoiled at all!

Monday, March 29, 2010

Recipe Swap

I've recently been trying to cook more. Anyone who knows me already feels sorry for Mark, but I think my skills are improving. It seems like every week I make the same thing. Some sort of chicken, spaghetti, or I give up and get take-out. I mean, the people at Geisha (sushi restaurant) know our order by heart. So, in an attempt to "spice" things up, once or twice a week I'll pick a random recipe from a cook book and try it out. This was what was on the menu tonight:

1 tbs. of butter or olive oil (I used olive oil)
2 green onions, sliced
1 or 2 small zucchini, chopped or diced
1/2 or 1 whole red pepper, seeded and chopped
1/2 cup long-grain rice, uncooked
1 tbs. dried parsley
1-2 tsp. chicken bouillon granules
1/4 tsp. salt
1 cup water
-Melt butter or olive oil in dutch oven; add green onions, zucchini, and sweet red pepper. Cook over medium heat, stirring constantly, until crisp tender. Add rice and remaining ingredients; bring to boil. Cover, reduce heat, and cook 15 min or until water is absorbed and rice is tender. Yields 2 servings ( I doubled this recipe)

1 1/2 cups dry red wine (use the good stuff!)
2/3 cup firmly packed light brown sugar
1/2 cup ketchup
1/2 cup water
1/4 cup vegetable oil
4 garlic cloves, minced
3 tbs. soy sauce
2 teaspoons curry powder
2 teaspoons ground ginger
1/2 teaspoon pepper
2 pork tenderloins
4 teaspoons cornstarch
-Combine first 10 ingredients in a large zip-top freezer bag (or bowl) and add pork tenerloins. Seal, and chill or 8 hours (or 4 because that's all the time I had) turning occasionally.
-Remove pork from marinade, reserving 2 1/2 cups of marinade. Bring reserved marinade to a boil in saucepan; whisk in cornstarch stirring constantly for about 2 min or until thickened. Cool
-Take pork tenderloin to the grill and grill 6-8 minutes on each side.

1 package of cream cheese (I used low fat)
2 tbs. of sugar
1/2 cup of whipping cream
1 carton of cool whip
1 package of English toffee bits
1 graham cracker crust
-In large bowl, beat cream cheese and sugar until smooth. Beat in cream and fold in cool whip and 1 or 1 1/2 cup of toffee.
-Spoon mixture into crust and sprinkle with remaining toffee bits. Cover and freeze for 8 hours (or 4)

So, anybody have any "go to" recipes they'd like to share?

Sunday, March 28, 2010

Maybe I'll try this again...

In an attempt to redeem myself for falling off the blog wagon, I'm posting a picture of the new love of my life...GROVER!! Considering we've had him now for 10 months, I think it's safe to say we're keeping him. I NEVER thought I would ever own a dog, much less have one living INSIDE my home. He's just precious and I'm totally smitten.