Sunday, March 22, 2015

Chef'n Orange Peeler

My latest YouTube video!  I used the Chef'n Orange Peeler for the very first time.  I think with more practice I'll eventually get the hang of it.  It's kind of a fun little tool.  Makes me want to eat an orange just so I can get more practice with it.  :)

https://www.youtube.com/watch?v=RVE2FFiWBbM



Sunday, March 1, 2015

Kitchen Aid Ice Cream Maker Attachment

Hey Guys,

I posted this YouTube video of myself showing how to use the Kitchen Aid Ice Cream attachment.  I forgot to add that this attachment will run you about $100.  I found mine at Target (my favorite store ever!)  So if you've always wondered what it was and how it worked, this might be an informative clip for you to watch.  Enjoy!

https://www.youtube.com/watch?v=IuO38sSiJns




Monday, February 16, 2015

Pineapple Corer Review: Re-do

Hey Guys,

So a few days ago I posted a link to a YouTube video I made where I was using the Good Grips Ratcheting Pineapple Slicer for the first time.  If you watched that video then you know that it didn't end very well for my lab rat of a pineapple.  So I decided to give it a second try.  You can see how it went by clicking here.  That will take you directly to the video. Enjoy! :)

Saturday, February 14, 2015

Trish's Dishes

Hey everybody! I started yet a another new project last night.  A YouTube channel!!!  I filmed my first video last night and just got it uploaded.  I reviewed the "OXO Good Grips Pineapple Corer".  You can view my video on YouTube by clicking Here.  Hope you enjoy it! :)

Wednesday, November 19, 2014

Beef Bourguignon

 
 
 

 
 
 
Admittedly, I have no idea how to pronounce "bourguignon" or do I even know what it means for that matter.  My guess is that it means something like: divine, beautiful, or simply heavenly.  Sometimes I find a recipe that looks interesting and I hang onto it for months before I finally end up cooking it.  But there are other times, like this time, that I find a recipe and I MUST prepare it immediately.  Trust me, if you happened to see the photo that was printed alongside this recipe (which was featured in the October issue of the Rachel Ray magazine) you wouldn't have hesitated either.  A picture is worth a thousand words, or in this case, it was worth a thousand teeny tiny bursts of the salivary glands.

Another true fact is that the husband and I are not big fans of the traditional beef stew and this recipe is pretty similar to beef stew, but there is just something about this recipe that attracted me.  My guess is that it has something to do with the lack of potatoes called for in the recipe.  Or it may have been the addition of bacon and red wine.  Oh YUM! Those glands are kicking into gear again as I type! I prepared this dish exactly as directed in the original recipe, no alterations needed.  I'm going to do you a favor and stop babbling about it now so that you can head straight into your kitchen to cook it right up!


INGREDIENTS:

2 slices bacon, chopped
1 lb. beef chuck stew meat, cut into 1 1/2 in. cubes
2 C white mushrooms, quartered
3/4 lb. carrots, peeled and chopped into 1/2 in. pieces
1 large onion, chopped
2 TBSP tomato paste
1 TBSP butter
2 TBSP flour
1 C beef stock
3/4 C dry red wine
2 TBSP fresh thyme
salt & pepper
1 small baguette, cut into slices


DIRECTIONS:


In a large Dutch oven, cook the bacon over med-high heat until crisp, 4 minutes or so.  Using a slotted spoon, transfer into a bowl. Season the beef with salt and pepper and add it to the pot in a single layer.  Cook, stirring, until browned all over, about 8 minutes.  Transfer to a plate.  Add the mushrooms and cook, stirring occasionally, until browned, about 4 minutes.  Reduce the heat to medium and stir in the cooked meat, carrots, onion, tomato paste and butter.  Season and cook, stirring, 1 minute.  Sprinkle with flour and cook, stirring, 2 minutes.  Stir in the stock, wine and 1 tbsp. thyme; bring to a boil.  Reduce the heat to med-low, cover and simmer until the meat is tender and the sauce thickens, about 1 1/2 hours.  Stir in the cooked bacon; season.  Divide among bowls, garnish with the remaining thyme and serve with the sliced baguette.  Enjoy! :)

Sunday, June 22, 2014

Super Simple Cheddar Mac & Cheese



Where has the time gone?

 It was brought to my attention last weekend (shout out to Tami!) that it has been over four months since my last post. Which also means that it has been over four months since my last blogspot log in.  I must admit that upon todays log in, I was tickled to see that I have had over 13,000 blog views.  :)  Now, I am completely aware that there are thousands of bloggers out there who by far surpass me in numbers and probably have quadruple that amount in followers and probably get that number of page views on the daily.  Good for them, but that is not what I'm about.  I like to share at my leisure and not feel as if I must produce.  So that is exactly what I will continue to do.  With that said, thank you to those that continue to check in and to Tami for giving me a little nudge. 

I was also thrilled to see that my most viewed post is this, a recipe that I created myself.  The second most viewed is my recipe is for this, which is also delicious (A sad but true fact: I had to sing "Fergalicious" in my head to get that spelled right). 

Please excuse me while I go refill my glass with a little more two "and a half" buck Chuck....

K I'm back, refilled, and good to go!  Where were we? Oh yes, the Two Buck Chuck!  Who else thinks they should change it's nickname already? It would totally still rhyme and make a lot more sense. Let me just say that I am comfortable enough with my own frugalness (or smartness as I like to call it) to not be ashamed to admit that I, on occasion, drink the two buck Chuck.  I must also admit though, that I am no wine connoisseur and if you are, then maybe you are gagging on your cork right now, who knows?! 

So lets get to this recipe already, shall we?

Last week I made this CRAZY good mac n cheese. I am talking RICH, CREAMY, CHEESY, SUPER SIMPLE, "ARE YOU GOING TO FINISH THAT?" kind of mac & cheese!  It was so palate pleasing that I actually made it two nights in a row!! And in our house that is absurd! If I make a dish today, it better not appear in the rotation for at least a month or someone will say "didn't we just have this?!" My cousin twin, (cousins that look a ton alike, and sound a lot alike and that were born only a month apart) said that she is really loving mac & cheese at the moment, so I just had to post this recipe for her! :) Cheers to you Kell Bell!

This recipe does not make a ton.  It worked well for us as two adult sized side servings with enough left over to send with the husband the next day for lunch with a grilled chicken breast. 

INGREDIENTS:

3/4 C uncooked small shaped pasta (obviously macaroni is a great choice.  I acutally used orecchiette the first time and penne the second)
1/4 C butter
1/4 C all purpose flour
1 tsp. salt
4 pinches of pepper
1/2 tsp. onion powder
1 C half & half
1 C milk
1 1/2 C Shredded Cheddar Cheese
1/2 tsp. ground mustard
4 dashes Worcestershire sauce
4 dashes hot sauce (such as Tapatio)
Panko bread crumbs
1/2 C Shredded Cheddar Cheese

DIRECTIONS:

Prepare an 8X8 glass dish with cooking spray.  Set aside.  Preheat your oven to 400 degrees.  fill a small sauce pan with salted water.  Bring to a boil. Stir in the uncooked pasta.  Cook according to package directions.  Drain well and set aside.  Using the same saucepan, melt the butter over medium-high heat.  Stir in the flour, salt, pepper, onion powder, half and half and milk.  Whisk until smooth and cook until thickened.  (This will take just a few minutes.)  Turn the heat to low, whisk in 1 1/2 of cheddar cheese, ground mustard, Worcestershire sauce, and hot sauce.  Stir in the cooked pasta.  Spoon the cheesy pasta mixture into the prepared baking dish.  Sprinkle with desired amount of bread crumbs.  Sprinkle with remaining 1/2 C cheddar cheese.  Bake in preheated oven for 4 min. or until the cheese is melted.  Enjoy!

Sunday, February 9, 2014

Cheesy Chicken Pot Pasta



Since the husband isn't a huge fan of pasta, I try not to cook dishes with pasta too often, but when I do, I try to make sure that it is something wonderful!  This dish definitely falls under the wonderful category.

This recipe was originally called "One Pot Creamy Chicken and Noodles". That is a nice name and all, but after I prepared this dish, I decided that it tasted exactly like a cheesy chicken pot pie made with pasta noodles instead of the pie crust.  So since I altered the original recipe, I took it upon myself to also alter the name.  Therefore, I will now call it "Cheesy Chicken Pot Pasta".  This recipe will easily feed a family of four with a major possibility of leftovers.


INGREDIENTS:

2 TBSP olive oil
2 C total of chopped onions, celery and carrots (I used a half of a large onion, three celery stalks and two handfuls of baby carrots
1 TBSP garlic, minced
salt & pepper
3 boneless skinless chicken breast halves, cubed
2.5 C milk, divided
2 TBSP cornstarch
1.5 TBSP butter
3 heaping TBSP chicken bouillon granules, divided
1/2 tsp. salt
dash of pepper
2 C water
1 TBSP dried parsley
1 tsp. dried thyme
1 tsp. garlic powder
1/2 lb. dried linguini, broken in half
1.5C cheddar cheese, shredded and divided

DIRECTIONS:

In a large pot heat the olive oil over medium/high heat.  Add the onion, celery, carrots and garlic.  sauté in the olive oil just until the vegetables start to become tender, about 5 minutes.  Add the cubed chicken to the pot and season with salt and pepper.  sauté the chicken with the vegetables until it is no longer pink (there is not a need to cook it through as it will finish cooking as it simmers in the sauce).  As you sauté the chicken with the vegetables you'll need to prepare the cream sauce in a small sauce pan by whisking 1 cup of the milk with the cornstarch.  Place the sauce pan over medium/high heat and add the 1.5 TBSP of butter, 1 heaping tsp. of chicken bouillon granules, 1/2 tsp. of salt along with a dash of pepper.  Whisk together and continue to whisk until the mixture has thickened.  Remove from heat and add it into the large pot as soon as the chicken cubes are no longer pink.  Also mix in the remaining 1.5 C of milk, 2C of water, the remaining 2 heaping tsp. of chicken bouillon granules, the dried parsley, dried thyme, garlic powder, and dried linguini.  Bring to a boil and then turn down to low.  Allow to simmer for 20-25 minutes until the pasta is tender.  Stir every five minutes or so to prevent the noodles from sticking to one another.  Once the pasta if finished, removed the pot from the heat and stir in 1 C of shredded cheddar cheese.  Top with the remaining .5 C and allow to sit and rest for five minutes or so until the cheese becomes melted and the sauce has thickened.  ENJOY!

Adapted from yellowblissroad.com's recipe for "creamy chicken and noodles"