Mmmmmm...this is delish! I adapted these from a Barefoot Contessa Recipe. Hers use boneless chicken breasts without the sundried tomatoes. I've tried them both ways and of course I like my way better...as if there were any doubt!!! HA!
2 Bone in Chicken Breasts, skin on
4 Slices of Goat Cheese (from a 4 oz log that you sliced)
2 Basil Leaves, chopped
4 Sundried Tomatoes
Salt, Pepper, and Olive Oil
Preheat the oven to 375. On a baking sheet, place the two chicken breasts bone side down. With a knife, cut a pocket into each piece of chicken. Pull back the chicken and skin and place two pieces of goat cheese and sundried tomatoes in the pocket. Sprinkle some of the chopped basil over the cheese and tomatoes; pull the chicken and skin back over the pocket. Do this for each chicken breast. Drizzle olive oil on each of the chicken breasts. Rub the oil in and then sprinkle with salt, pepper, and the remaining chopped basil. Bake in the oven for 45 minutes. I'm a freak about chicken and it must be well done. If you aren't as weird as I am, you can
cook it for 35-40 minutes and it will be just fine. When chicken is done, remove from the oven and let it rest for a few minutes before serving. You can serve this with so many other items; roast potatoes, risotto, roasted veggies, etc. It's really versatile and easy. It can also be doubled if you want to feed more than two people. It's easy enough to fix for dinner during the week, but nice enough if you want to serve it to guests. You can also use goat cheese with herbs, and omit the basil. Or, leave out the sundried tomatoes and use plain goat cheese and a different herb. The possibilities are numerous.
Have a great evening, everyone. It snowed quite a bit in Ennis today, but nothing stuck. Safe travels in the morning....you know all of the idiots will be on the road :)
Tuesday, February 23, 2010
Cadillac Cowgirl Salmon Patties
I'm really proud of these little suckers - they turned out soooo good and they're soooo easy! They aren't completely carb free, though, but certainly can be by omitting the bread crumbs. Enjoy!!!
2 Eggs
12 oz Salmon (I used Costco's Sockeye Salmon. They sell a 4 pack of 4 oz cans)
1/2 C Panko Bread Crumbs
1/4 C Chopped Red Onion
1/2 Tsp Horseradish
1/2 Tsp Dijon Mustard
1/2 Tsp Salt
1/2 Tsp Pepper
2 Tbsp Vegetable Oil
Mix all of your ingredients together in a large bowl and shape into patties. You should be able to get six patties, all about the size of your palm. In a large skillet, heat the two tablespoon of veggie oil over high heat. Once the oil is hot, turn the heat down to medium and add the salmon patties. Cook on each side until brown, but not burnt (that's a recurring disclaimer in all of my recipes!!). Keep warm on paper towels until ready to serve. You can serve these with tartar sauce or make your own. Jeannie just told me that sour cream makes a great dip. You could add a little dill and lemon juice to the sour cream, also. If you need to make it carb free, just omit the bread crumbs. They'll be a little fragile, so let them cook a little longer on each side at a lower temp to make sure they're good and set before you try flipping them.
I'm not ready to post my ribeye recipe. I need to make them again and write down the exact times, etc before I post. I know Gary is going to be really pissed that he's eating ribeyes again this week. The peas and asparagus recipes will be posted at that time as well.
One last thing regarding my tirade yesterday. I left out the most important point that I should have brought up when I was venting. When you say those kids don't cook their chili, and not just mine, but all kids, you are taking away from their joy and pride at accomplishing something. Hand out an award to one of those kids when their number has been called and you'll see what I'm talking about. To suggest that they didn't work hard for what they achieved is wrong on so many levels.
I received the minutes from the winter Board meeting along with the balance sheet. All I can say is LOOK OUT!!!!
Kelly
2 Eggs
12 oz Salmon (I used Costco's Sockeye Salmon. They sell a 4 pack of 4 oz cans)
1/2 C Panko Bread Crumbs
1/4 C Chopped Red Onion
1/2 Tsp Horseradish
1/2 Tsp Dijon Mustard
1/2 Tsp Salt
1/2 Tsp Pepper
2 Tbsp Vegetable Oil
Mix all of your ingredients together in a large bowl and shape into patties. You should be able to get six patties, all about the size of your palm. In a large skillet, heat the two tablespoon of veggie oil over high heat. Once the oil is hot, turn the heat down to medium and add the salmon patties. Cook on each side until brown, but not burnt (that's a recurring disclaimer in all of my recipes!!). Keep warm on paper towels until ready to serve. You can serve these with tartar sauce or make your own. Jeannie just told me that sour cream makes a great dip. You could add a little dill and lemon juice to the sour cream, also. If you need to make it carb free, just omit the bread crumbs. They'll be a little fragile, so let them cook a little longer on each side at a lower temp to make sure they're good and set before you try flipping them.
I'm not ready to post my ribeye recipe. I need to make them again and write down the exact times, etc before I post. I know Gary is going to be really pissed that he's eating ribeyes again this week. The peas and asparagus recipes will be posted at that time as well.
One last thing regarding my tirade yesterday. I left out the most important point that I should have brought up when I was venting. When you say those kids don't cook their chili, and not just mine, but all kids, you are taking away from their joy and pride at accomplishing something. Hand out an award to one of those kids when their number has been called and you'll see what I'm talking about. To suggest that they didn't work hard for what they achieved is wrong on so many levels.
I received the minutes from the winter Board meeting along with the balance sheet. All I can say is LOOK OUT!!!!
Kelly
Monday, February 22, 2010
Ugh.....Monday
WARNING: This blog is going to start out pretty typical, but I'm pissed and I'm uncensored. If F Bombs and aggression offend you, I'd recommend that you stop reading after the Texas Open portion of the blog. Thank you...I plan to return to my kinder, gentler way of communicating tomorrow :)
Hello....it's Monday. My least favorite day of the week. I could skip Mondays, and my Tuesdays would undoubtedly suck as well. On the bright side, there was very little drama at the house this morning and P made it to school early. Sometimes I slow down just enough so that she can hop out of the car and run into the school. Not this morning...we were organized and prompt. That will probably never happen again.
Okay, I've got a few recipes that I'll post this evening. I made some incredible salmon patties Friday night - they were delicious and easy. Last night I served blue cheese rib eyes, asparagus with mushrooms and French peas in honor of Gary's 2nd place finish at Texas Open on Saturday. I'll post everything this evening. I left my notes at home. Give me a break...I got my kid to school on time...jeez ;o)!!!!
Texas Open. That was a really fun cook off and the Houston Pod did an outstanding job with the judging, registration and the cook off as a whole. Gary and I will definitely hit that one again. Maybe next time I can place...instead of going into the first trash can on the right. That hasn't happened to me in a very long time and it was pretty depressing. Oh well...my man finished 2nd out of 142 cooks, my chilichild Tom placed 3rd (they were tied...LOL) and both of my girls placed in Juniors. Paige got 5th and Zoe got 7th. I was so proud of all of them.
The Juniors cook in a separate area from the CASI cooks. I was a little nervous about that at first because most of ya'll know how I am with Paige...I have to see her AT ALL TIMES!!! She was with her Sissy and Peggy Bocanegra and Micheal Mayorga were absolutely amazing and deserve big cocktails for helping all 12 juniors. It was nice that the girls were able to cook on their own. Paige had a few meltdowns and Mommy started drinking earlier than usual, but we made it through the day. Michael and Peggy helped the kids light their stoves, tweak their chili, follow their instructions, etc. It was a really great experience for both of the girls. I'd like to apologize via the blogosphere for Paige's numerous meltdowns. You see, there was sand...and that baby just wanted to play. Poor P....she wanted to cook, but she wanted to play more. All was okay when her number was called. And guess what - that leads me right into my bitch session for the day.
Soooo....people think my girls, especially Paige, don't cook their own chili. Well, assholes, I guess they do because they both placed and I wasn't with them. And furthermore, if you have something to say, have the balls to say it to me...or Gary. I help those girls just as much as I help their dad, or our chili friends that ask, "Is my meat done? Do I need any salt? How's my heat?" If that is cooking my kid's chili, then I guess I'm guilty...and we're ALL guilty of cooking each other's chili because most of us ask those exact same questions. I mean, seriously. Is this really all you people have time to do? Hell, most of you bitching don't even have juniors that cook. Get a life, people. It's fucking chili here, not brain surgery. Why wouldn't we help the juniors that are learning how to cook? There is a difference between cooking someones chili and teaching or guiding someone. Do you think those girls lit their own stoves? No - the ADULTS overseeing them lit them. Do you think they drained their own grease? NO - in fact, we were told to come help them do it. So, was I cooking my girl's chili when I was draining their meat or lighting their stoves? Were Peggy or Michael cooking their chili when they were helping them tweak with salt...just liked they helped ALL of those kids? You people should be ashamed of yourselves. They're kids for fucks sake. Get a life.
This is what I'm talking about: people are too busy bitching about petty bullshit and don't want to work together and concentrate on the real issues that face CASI. Is my involvement in my daughters' pot of chili really screwing CASI? Come on people...get over yourselves. You're making me, and my kids, way too important....and your taking yourselves waaaaaaay too seriously!
Hello....it's Monday. My least favorite day of the week. I could skip Mondays, and my Tuesdays would undoubtedly suck as well. On the bright side, there was very little drama at the house this morning and P made it to school early. Sometimes I slow down just enough so that she can hop out of the car and run into the school. Not this morning...we were organized and prompt. That will probably never happen again.
Okay, I've got a few recipes that I'll post this evening. I made some incredible salmon patties Friday night - they were delicious and easy. Last night I served blue cheese rib eyes, asparagus with mushrooms and French peas in honor of Gary's 2nd place finish at Texas Open on Saturday. I'll post everything this evening. I left my notes at home. Give me a break...I got my kid to school on time...jeez ;o)!!!!
Texas Open. That was a really fun cook off and the Houston Pod did an outstanding job with the judging, registration and the cook off as a whole. Gary and I will definitely hit that one again. Maybe next time I can place...instead of going into the first trash can on the right. That hasn't happened to me in a very long time and it was pretty depressing. Oh well...my man finished 2nd out of 142 cooks, my chilichild Tom placed 3rd (they were tied...LOL) and both of my girls placed in Juniors. Paige got 5th and Zoe got 7th. I was so proud of all of them.
The Juniors cook in a separate area from the CASI cooks. I was a little nervous about that at first because most of ya'll know how I am with Paige...I have to see her AT ALL TIMES!!! She was with her Sissy and Peggy Bocanegra and Micheal Mayorga were absolutely amazing and deserve big cocktails for helping all 12 juniors. It was nice that the girls were able to cook on their own. Paige had a few meltdowns and Mommy started drinking earlier than usual, but we made it through the day. Michael and Peggy helped the kids light their stoves, tweak their chili, follow their instructions, etc. It was a really great experience for both of the girls. I'd like to apologize via the blogosphere for Paige's numerous meltdowns. You see, there was sand...and that baby just wanted to play. Poor P....she wanted to cook, but she wanted to play more. All was okay when her number was called. And guess what - that leads me right into my bitch session for the day.
Soooo....people think my girls, especially Paige, don't cook their own chili. Well, assholes, I guess they do because they both placed and I wasn't with them. And furthermore, if you have something to say, have the balls to say it to me...or Gary. I help those girls just as much as I help their dad, or our chili friends that ask, "Is my meat done? Do I need any salt? How's my heat?" If that is cooking my kid's chili, then I guess I'm guilty...and we're ALL guilty of cooking each other's chili because most of us ask those exact same questions. I mean, seriously. Is this really all you people have time to do? Hell, most of you bitching don't even have juniors that cook. Get a life, people. It's fucking chili here, not brain surgery. Why wouldn't we help the juniors that are learning how to cook? There is a difference between cooking someones chili and teaching or guiding someone. Do you think those girls lit their own stoves? No - the ADULTS overseeing them lit them. Do you think they drained their own grease? NO - in fact, we were told to come help them do it. So, was I cooking my girl's chili when I was draining their meat or lighting their stoves? Were Peggy or Michael cooking their chili when they were helping them tweak with salt...just liked they helped ALL of those kids? You people should be ashamed of yourselves. They're kids for fucks sake. Get a life.
This is what I'm talking about: people are too busy bitching about petty bullshit and don't want to work together and concentrate on the real issues that face CASI. Is my involvement in my daughters' pot of chili really screwing CASI? Come on people...get over yourselves. You're making me, and my kids, way too important....and your taking yourselves waaaaaaay too seriously!
Friday, February 19, 2010
Cheeseburger Casserole
Gary loves this casserole; he calls it comfort food. It's a kid friendly dish, too.
1 lb ground beef
1 small onion, chopped
1 4 oz container sour cream
2 cups shredded cheese
1 package crescent rolls
Salt and pepper to taste
Preheat your oven to 350 and grease either a pie dish or 8 x 8 baking dish. In a large skillet, brown your meat and onions together. While the meat mixture is browning, press the crescent rolls in the pan and up the sides of it to form a crust. Let that bake in the oven for about 10 minutes. You want it to start to puff up a little and get golden, but not entirely done. While the pan is in the oven, finish cooking the ground beef and onions; drain off the grease. In a bowl, mix the ground beef and onions, the sour cream and 1 cup of cheese together - you can also add your salt and pepper here. Take the pan with the crescent rolls out of the oven and add the meat mixture to the pan. Top with the remaining cup of shredded cheese and bake until bubbly and the cheese is melted. If the edges of the crust begin to get too brown, put a little foil over the edges. You can serve this with veggies or a salad. It makes a really good, quick meal.
Enjoy :)
1 lb ground beef
1 small onion, chopped
1 4 oz container sour cream
2 cups shredded cheese
1 package crescent rolls
Salt and pepper to taste
Preheat your oven to 350 and grease either a pie dish or 8 x 8 baking dish. In a large skillet, brown your meat and onions together. While the meat mixture is browning, press the crescent rolls in the pan and up the sides of it to form a crust. Let that bake in the oven for about 10 minutes. You want it to start to puff up a little and get golden, but not entirely done. While the pan is in the oven, finish cooking the ground beef and onions; drain off the grease. In a bowl, mix the ground beef and onions, the sour cream and 1 cup of cheese together - you can also add your salt and pepper here. Take the pan with the crescent rolls out of the oven and add the meat mixture to the pan. Top with the remaining cup of shredded cheese and bake until bubbly and the cheese is melted. If the edges of the crust begin to get too brown, put a little foil over the edges. You can serve this with veggies or a salad. It makes a really good, quick meal.
Enjoy :)
Ham and Cheese Hashbrown Breakfast Casserole
Noo...I didn't freak out and eat carbs already!! I remembered that I needed to share this recipe. This is sooooo easy to make and so good! You can also freeze it and bake it later. It's good for breakfast, brunch, dinner, whatever. You'll love it! Ingredients and directions are below.....
8 frozen hash brown patties
4 cups shredded cheddar cheese
1 lb cubed fully cooked ham
7 eggs
1 cup of milk
1/2 teaspoon salt
1/2 teaspoon ground mustard
1. Place hash brown patties in a single layer in a greased 13-in x 9-in x 2-in baking dish. (Use a disposable aluminum pan - no cleanup!)
2. In a bowl, beat eggs, milk, salt and mustard. Add the ham and cheese and pour the mixture over the hash brown patties.
3. Cover and bake at 350 for 1 hour. Uncover; bake 15 min longer or until edges are golden brown and a knife inserted.
If you want to make it ahead and freeze it, mix all of the ingredients together except for the hashbrown patties. Pour into a ziploc bag and freeze flat. When you're ready to bake it, thaw it out overnight, and then place the hash brown patties in the greased pan, pour the mixture over and bake according to the directions. You can absolutely freeze the eggs, milk and cheese. I've never had a problem and have not ever noticed a difference between freezing it first and baking it right then...if that makes sense :)
This makes an EXCELLENT chili cook off breakfast - you might want to make two...it'll go fast!
8 frozen hash brown patties
4 cups shredded cheddar cheese
1 lb cubed fully cooked ham
7 eggs
1 cup of milk
1/2 teaspoon salt
1/2 teaspoon ground mustard
1. Place hash brown patties in a single layer in a greased 13-in x 9-in x 2-in baking dish. (Use a disposable aluminum pan - no cleanup!)
2. In a bowl, beat eggs, milk, salt and mustard. Add the ham and cheese and pour the mixture over the hash brown patties.
3. Cover and bake at 350 for 1 hour. Uncover; bake 15 min longer or until edges are golden brown and a knife inserted.
If you want to make it ahead and freeze it, mix all of the ingredients together except for the hashbrown patties. Pour into a ziploc bag and freeze flat. When you're ready to bake it, thaw it out overnight, and then place the hash brown patties in the greased pan, pour the mixture over and bake according to the directions. You can absolutely freeze the eggs, milk and cheese. I've never had a problem and have not ever noticed a difference between freezing it first and baking it right then...if that makes sense :)
This makes an EXCELLENT chili cook off breakfast - you might want to make two...it'll go fast!
Thursday, February 18, 2010
Proscuitto, Shallot and Fontina Omelet
This turned out pretty damn good if I do say so myself! Now...I know I can't keep eating a lot of cholesterol laden foods...but this is a yummy omelet. You can also use Egg Beaters in place of the eggs. This is a really simple, rough recipe. There's nothing exact, but it's accurate enough for anyone to follow and not make some frightening mess.
Proscuitto, Shallot and Fontina Omelet
For each omelet, you will need:
3 eggs, beaten
1/4 C diced proscuitto
1/4 C chopped shallots (2 small/medium shallots)
1/4 C chopped mushrooms (I used about a handful of sliced baby bella mushrooms)
1/4 C grated Fontina cheese
1 T butter
Salt and pepper to taste (I added the salt and pepper to the beaten eggs...don't overdo it on the salt because the cheese and proscuitto are both salty....so about an 1/8 of a teaspoon)
In a medium saute pan, start browning the proscuitto over medium heat. When it starts to brown, add the shallots and mushrooms. Saute over medium/low heat until the shallots start to turn translucent and the mushrooms become tender. Remove from the saute pan to a plate or cutting board. Over the medium/low heat, add the tablespoon of butter. Allow the butter to melt and coat the pan, but don't let it brown. When the butter is melted, pour in the eggs. Let the eggs begin to set and push the omelet around to let the still runny eggs firm up in the pan. When the omelet begins to cook and set in the middle, add in your proscuitto, shallots, mushrooms and cheese - save a little for the top! Let it cook for a minute and then fold the omelet in half. If you can, flip it over so that it cooks evenly on both sides. When the omelet is cooked to your tastes, sprinkle the remaining cheese and proscuitto mix on top and serve! If you didn't give up carbs for Lent, serve it with bread and breakfast potatoes....mmmmm...yum. But if you gave up the carbs, serve it with a salad or sliced tomatoes. It'll be delicious no matter what you put with it!
I'm off to to mix spices for my girls. They're both cooking Saturday at Texas Open. They're excited and so is Mommy! Good luck to everyone cooking chili this weekend! Kick Ass :-)
Proscuitto, Shallot and Fontina Omelet
For each omelet, you will need:
3 eggs, beaten
1/4 C diced proscuitto
1/4 C chopped shallots (2 small/medium shallots)
1/4 C chopped mushrooms (I used about a handful of sliced baby bella mushrooms)
1/4 C grated Fontina cheese
1 T butter
Salt and pepper to taste (I added the salt and pepper to the beaten eggs...don't overdo it on the salt because the cheese and proscuitto are both salty....so about an 1/8 of a teaspoon)
In a medium saute pan, start browning the proscuitto over medium heat. When it starts to brown, add the shallots and mushrooms. Saute over medium/low heat until the shallots start to turn translucent and the mushrooms become tender. Remove from the saute pan to a plate or cutting board. Over the medium/low heat, add the tablespoon of butter. Allow the butter to melt and coat the pan, but don't let it brown. When the butter is melted, pour in the eggs. Let the eggs begin to set and push the omelet around to let the still runny eggs firm up in the pan. When the omelet begins to cook and set in the middle, add in your proscuitto, shallots, mushrooms and cheese - save a little for the top! Let it cook for a minute and then fold the omelet in half. If you can, flip it over so that it cooks evenly on both sides. When the omelet is cooked to your tastes, sprinkle the remaining cheese and proscuitto mix on top and serve! If you didn't give up carbs for Lent, serve it with bread and breakfast potatoes....mmmmm...yum. But if you gave up the carbs, serve it with a salad or sliced tomatoes. It'll be delicious no matter what you put with it!
I'm off to to mix spices for my girls. They're both cooking Saturday at Texas Open. They're excited and so is Mommy! Good luck to everyone cooking chili this weekend! Kick Ass :-)
Day One
I did good last night - I prepared a low carb/no carb meal for dinner. We had Sea Bass, Mozzarella and Tomato Salad and Asparagus with Proscuitto. The recipes (not really...just ingredients and instructions) are below:
4 Sea Bass Filets (about 4-6 oz each)
Olive Oil
Lemon and Herb Old Bay Seasoning
Salt and Pepper
Preheat the oven to 425. Drizzle olive oil on a baking sheet and place the sea bass filets on the olive oil. With a fork, poke holes in the sea bass and sprinkle the Old Bay, salt and pepper over the fish (don't cover them with the seasoning, Sea Bass has a really good flavor and you don't want to overdo it). Drizzle a little olive oil over the top and put in the oven. Bake at 425 for about 25-30 minutes and then turn the broiler on low for 10 minutes. Sea Bass is a very oily fish. Go light on the olive oil you drizzle over the top and don't be alarmed if the fish doesn't flake after you've cooked it for 40 minutes. It's almost impossible to overcook Sea Bass. It's going to stay very tender. Be careful when transfering it from the baking sheet to the plate. It will fall apart. It WILL fall in the floor. And after you've spent all that money on the Sea Bass, you will find nothing wrong with picking it up off of the floor and eating it anyways. It's THAT good :)
Tomato Mozzarella Salad
3 Vine Ripe Tomatoes, sliced
1 Container of Sliced Mozzarella Cheese (or you can buy it whole and slice up as much as you want)
Salad Mix (I prefer Baby Red or Butter Lettuce Mix. Just don't get the garden salad mix...try something a little "fancier". A spinach mix is good, too)
Olive Oil, Salt and Pepper
Place a bunch of salad on a plate. Layer the mozzarella and tomato slices over the salad. Salt and pepper to taste and drizzle with olive oil. You can also use Balsamic Vinegar or Balsamic Vinagrette salad dressing instead of or with the olive oil.
Asparagus and Proscuitto
1 Bunch of Asparagus (however much you want, really)
Chopped Proscuitto (again...however much you want)
Olive Oil
If the proscuitto isn't chopped, chop it up into a fine dice. Brown the proscuitto over medium heat in a large saute pan. When it's brown, but not burnt (I'd still eat it!), add some olive oil (about 2 teaspoons depending on size and quantity of asparagus...you want to drizzle, not drown) and asparagus. Continue to saute the asparagus, oil and proscuitto over a medium to medium low heat until the asparagus is crisp tender. Salt and pepper to taste...however, proscuitto is very salty, so you're not going to need a lot of salt.
Serve with wine...unless you gave up wine for Lent. Then you have to drink water, or tea...or sparkling grape juice...whatever you like :)
Soooo....Tim Collier is not seeking re-election to the CASI Board. Thoughts???????
I read it in the Trails...available on CASI's website. No..I'm not some crystal ball reader and didn't have inside intel. It's widely available knowledge.
Have a good day. There was something chili related I was going to go off about today, but my short term memory failed me this morning. I may post again later today if I remember it!
4 Sea Bass Filets (about 4-6 oz each)
Olive Oil
Lemon and Herb Old Bay Seasoning
Salt and Pepper
Preheat the oven to 425. Drizzle olive oil on a baking sheet and place the sea bass filets on the olive oil. With a fork, poke holes in the sea bass and sprinkle the Old Bay, salt and pepper over the fish (don't cover them with the seasoning, Sea Bass has a really good flavor and you don't want to overdo it). Drizzle a little olive oil over the top and put in the oven. Bake at 425 for about 25-30 minutes and then turn the broiler on low for 10 minutes. Sea Bass is a very oily fish. Go light on the olive oil you drizzle over the top and don't be alarmed if the fish doesn't flake after you've cooked it for 40 minutes. It's almost impossible to overcook Sea Bass. It's going to stay very tender. Be careful when transfering it from the baking sheet to the plate. It will fall apart. It WILL fall in the floor. And after you've spent all that money on the Sea Bass, you will find nothing wrong with picking it up off of the floor and eating it anyways. It's THAT good :)
Tomato Mozzarella Salad
3 Vine Ripe Tomatoes, sliced
1 Container of Sliced Mozzarella Cheese (or you can buy it whole and slice up as much as you want)
Salad Mix (I prefer Baby Red or Butter Lettuce Mix. Just don't get the garden salad mix...try something a little "fancier". A spinach mix is good, too)
Olive Oil, Salt and Pepper
Place a bunch of salad on a plate. Layer the mozzarella and tomato slices over the salad. Salt and pepper to taste and drizzle with olive oil. You can also use Balsamic Vinegar or Balsamic Vinagrette salad dressing instead of or with the olive oil.
Asparagus and Proscuitto
1 Bunch of Asparagus (however much you want, really)
Chopped Proscuitto (again...however much you want)
Olive Oil
If the proscuitto isn't chopped, chop it up into a fine dice. Brown the proscuitto over medium heat in a large saute pan. When it's brown, but not burnt (I'd still eat it!), add some olive oil (about 2 teaspoons depending on size and quantity of asparagus...you want to drizzle, not drown) and asparagus. Continue to saute the asparagus, oil and proscuitto over a medium to medium low heat until the asparagus is crisp tender. Salt and pepper to taste...however, proscuitto is very salty, so you're not going to need a lot of salt.
Serve with wine...unless you gave up wine for Lent. Then you have to drink water, or tea...or sparkling grape juice...whatever you like :)
Soooo....Tim Collier is not seeking re-election to the CASI Board. Thoughts???????
I read it in the Trails...available on CASI's website. No..I'm not some crystal ball reader and didn't have inside intel. It's widely available knowledge.
Have a good day. There was something chili related I was going to go off about today, but my short term memory failed me this morning. I may post again later today if I remember it!
Wednesday, February 17, 2010
Lots of Things to Talk About....
First of all, today is Ash Wednesday. The beginning of my 40 days of certain failure, subsequent guilt and the "I'll do better next year" promise I make every Lenten season...usually 5 days in. I've decided to give up carbs for Lent. It's a sacrifice, but one I really think that I can get a handle on. One year I gave up red meat and alcohol (at the same time..stupid, I know), the next year I gave up liquor only and red meat...still didn't fare well. Oh...and coffee...that was HORRIBLE. I needed a rehab facility after a day. That was bad. Soo...I'm going to give up carbs...and promise to go to Mass once a week. Anyone want to make a wager? I can give you a tip...do NOT bet on me to succeed. You'll make more money that way :)
We had our Pod meeting last night and although it was primarily to talk about our cook off a few weeks ago, we all talked about the RR issue and how cook offs are scheduled. A few people were upset over the cook off that was scheduled in Ft Worth the same day as ours. From what we have been told, that cook off only had 16 cooks. Would some of those cooks have come to our cook off if there hadn't been another one close by? I'm sure they would have. At any rate, we still had 61 cooks and a great turn out for the weekend. I guess it doesn't bother me too much. On the other hand, there are two cook offs scheduled on the same Saturday in May. They are literally 20 miles (or less) apart. One is in Burleson and the other one is in Cleburne. Seriously? That makes absolutely no sense to me...or to some of the members of our Pod who either serve or have served as a Regional Ref. This has to be addressed with CASI. And I mean ADDRESSED with CASI. This is too big of an issue to fall by the wayside. That, along with boundaries, are certainly a hot topic with a lot of Pods and chili cooks right now. CASI has committees for certain areas of the Board...finance, executive, governance (try not to laugh...I know what you're thinking), so why not one for upcoming cook offs and regional areas? The state of Texas alone is a challenge when it comes to keeping a handle on who has what area, what areas are close to one another and what cook offs end up scheduled on top of one another. It's just a thought and I'm sure it's going to irk a lot of people. Oh well...you can't please everyone now can you?
Have a great day! I'll be clogging up the blogosphere the next 40 days with carb-free recipes along with my daily struggle to stay true to my Lenten promise. This should be fun :0)
Kelly
We had our Pod meeting last night and although it was primarily to talk about our cook off a few weeks ago, we all talked about the RR issue and how cook offs are scheduled. A few people were upset over the cook off that was scheduled in Ft Worth the same day as ours. From what we have been told, that cook off only had 16 cooks. Would some of those cooks have come to our cook off if there hadn't been another one close by? I'm sure they would have. At any rate, we still had 61 cooks and a great turn out for the weekend. I guess it doesn't bother me too much. On the other hand, there are two cook offs scheduled on the same Saturday in May. They are literally 20 miles (or less) apart. One is in Burleson and the other one is in Cleburne. Seriously? That makes absolutely no sense to me...or to some of the members of our Pod who either serve or have served as a Regional Ref. This has to be addressed with CASI. And I mean ADDRESSED with CASI. This is too big of an issue to fall by the wayside. That, along with boundaries, are certainly a hot topic with a lot of Pods and chili cooks right now. CASI has committees for certain areas of the Board...finance, executive, governance (try not to laugh...I know what you're thinking), so why not one for upcoming cook offs and regional areas? The state of Texas alone is a challenge when it comes to keeping a handle on who has what area, what areas are close to one another and what cook offs end up scheduled on top of one another. It's just a thought and I'm sure it's going to irk a lot of people. Oh well...you can't please everyone now can you?
Have a great day! I'll be clogging up the blogosphere the next 40 days with carb-free recipes along with my daily struggle to stay true to my Lenten promise. This should be fun :0)
Kelly
Sunday, February 14, 2010
The Cowgirl Cadillac
This is my 1964 Vintage Shasta Compact...with the Wings, thank you very much! Isn't she pretty with all that snow falling?
Oh the Fog....
Wow!! It's unbelievably foggy outside! I attempted to drive to Paradise to cook this morning, but after an hour on the highway and not yet to Dallas County, I turned around and came home. It was crazy...cars in ditches, lots of emergency service vehicles and tow trucks on the road. I'm glad I came home. I would have never made it.
Is everyone geared up for Valentines Day? Gary and I had our celebration Friday night. Dinner at Ruth's Chris Steakhouse, Miranda Lambert at Billy Bob's and we stayed at the Hilton in downtown Ft Worth. We had a great evening. I'm making a special dinner for us this evening, but for the most part, we're just chillin today.
Have a great Sunday and enjoy your Valentines Day. I'll be back tomorrow with recipes and chili talk, I'm sure :)
Is everyone geared up for Valentines Day? Gary and I had our celebration Friday night. Dinner at Ruth's Chris Steakhouse, Miranda Lambert at Billy Bob's and we stayed at the Hilton in downtown Ft Worth. We had a great evening. I'm making a special dinner for us this evening, but for the most part, we're just chillin today.
Have a great Sunday and enjoy your Valentines Day. I'll be back tomorrow with recipes and chili talk, I'm sure :)
Thursday, February 11, 2010
Celebrities Really are Different from Us
Splashed across the front page of the new People magazine is Celine Dion. The headline: "My Private Heartbreak". She's talking about her struggle to get pregnant.
Here's where the bitch in me is dying to get out. If it's so friggin private, why are you broadcasting it to the whole friggin world via People magazine???????
Have a nice day :)
Here's where the bitch in me is dying to get out. If it's so friggin private, why are you broadcasting it to the whole friggin world via People magazine???????
Have a nice day :)
Great Day to Nest....
Well, I've got a fire going, candles burning and I'm about to put on a pot of soup. I wish the weather was like this more often...I love it. Paige is still sick, so she's home today. She's back in bed taking it easy...poor thing. She went out and looked at the snow, though. She wasn't going to miss that!
We are planning on cooking in Paradise Saturday, unless it's too cold! We are staying at the Hilton in dowtown Ft Worth Friday night after dinner and Miranda Lambert. If it's too cold and that bed is nice and warm, my ass may just order room service and stay there all day! We'll be near Joe T's and Esperanza's...and shopping in the Stockyards. I could see this turning into a mini getaway weekend. We love Paradise, though....but we could always cook Sunday instead. We'll see. I like not having a plan!
Stay warm and enjoy the beautiful snow!
We are planning on cooking in Paradise Saturday, unless it's too cold! We are staying at the Hilton in dowtown Ft Worth Friday night after dinner and Miranda Lambert. If it's too cold and that bed is nice and warm, my ass may just order room service and stay there all day! We'll be near Joe T's and Esperanza's...and shopping in the Stockyards. I could see this turning into a mini getaway weekend. We love Paradise, though....but we could always cook Sunday instead. We'll see. I like not having a plan!
Stay warm and enjoy the beautiful snow!
Wednesday, February 10, 2010
Chili Pods
I'm afraid this post might have a rambling tone to it...so bear with me. I've been cooking chili for about 6 years off and on. I am a member (in name only) of two pods and an active member of one - the NOW Pod. Under no circumstances do I believe you have to be a member of a Pod to cook chili. Nor do I believe that all cook offs should have to go through a Pod. It might make things easier, but I'm sure it would also create a new set of problems. Here is where I'm probably going to veer off course a few times. Our Pod is relatively small. We all get along, (most of us...I've kicked a few people off the island recently for being assholes), we have a good time, we have productive, non confrontational meetings, and we all pitch in at our cook offs. We put on the Gingerbread House cook off each year - it's three days and it's a huge undertaking for us. We are blessed with an incredible charity that works their asses off all weekend. They are a dream come true for us. I see other Pods with charities that hide when there is a cook off to benefit them. We added another cook off last year and we are responsible for a few others in our area. So....if you have Pod members, do you require them to help out. Attend every meeting and be an active member? Or, do you recognize that you're going to have a core group of people that are always going to help and a few that are going to pitch in if you need them to. I think a lot of Pods exist in between both of those worlds. What I disagree with is the number of chili cooks who go to Pod meetings, complain about how their Pod cook off is run and then don't do anything to make it better. Or the ones who don't show up at meetings at all, and then bitch about the cook off. Why do people feel compelled to be a member of a Pod if they don't really give a shit what goes on. I understand most of us join Pods so that the Pod meets the required number of members to be seated at the GP meeting. I'm beginning to wonder what an organized Pod accomplishes that a group of people can't. For example, if the DAM Pod didn't exist, the Garland Elks would still have their cook offs. If the NOB Pod wasn't around, Wichita Falls would still have cook offs two or three times a month. People are going to cook chili and help out regardless of a Pod affiliation. What exactly does a Pod accomplish that a group of well meaning cooks can't?
I'm sure a lot of you are scratching your heads - I'm a GP and I'm questioning the necessity of Pods. I thing they're great - I love mine...we get along with each other. But what about the other ones where you have a GP and a few other members doing the brunt of the work and about 15 others bitching and moaning about how the work (they aren't doing) is being done. Or, a Pod with a group of members in complete disarray because they have no leadership from their GP. Do we continue to take an easy going approach to these people and just ignore them? Or do we (like I did) tell them to get the hell out, we don't need your bullshit? I think it's an interesting question to ask. What good are Pods if you can't put on a productive cook off with one. I think a lot of people would rather have a group of cooks they know will pitch in to help run a cook off instead of a required number of people to satisfy CASI's requirements who won't be nearly as productive when it comes time to do the dirty work.
Again...this is not an endorsement of or argument against Pods. I'm just thinking out loud about a lot of different things I've heard people say and do over the past year or so. I love our Pod...I wouldn't trade it for the world. We're small, but everyone helps out and there's no bullshit with any of us. We have our meetings at a Hall and the most I've ever seen anyone get worked up is when someones drink was empty. I think Pods can be a great thing for chili. But do we require the Pods follow more rules to make sure the members contribute equally, or do we have less rules and see how people choose to participate. It's an interesting question...kind of like big government versus a smaller one.
It's just chili, people. We aren't saving the planet. We are raising money for a good cause and I don't see why we can't get along doing it. We choose to cook chili..that's the only individual aspect of the chili world. The rest of it is community driven and I don't understand all of the politics and infighting. Yes, it's a hobby...one we all pay to participate in. If we choose to pay to play, though, does that necessarily give us the right to expect our voices to be heard if we aren't going to back up our words with actions? I guess that's where I kind of veer off about the whole Pod thing. I'm not trying to argue for or against Pods. I am sure that besides ours, there are a lot of other ones out there that get along great and are extremely productive. I'm wondering about the other ones...the ones that are filled with infighting and negativity. Or are those a figment of my imagination? I don't think they are....I think they exist and that's sad considering what a great cause we're all cooking for.
Like I said, you don't have to be involved with a Pod to cook chili. But if you are going to be involved, be a productive member. Be a positive force within your Pod. Speak out if you think you can make a difference. Don't be satisfied with the status quo. Maybe Pods are the best way to conduct CASI business on the regional level. Maybe they aren't...who knows. The best we can do right now is improve the system we've got.
I'm really just thinking out loud - I'm not necessarily arguing a specific point. More than anything, I'm curious to hear what other people think about Pods...the one(s) they're a member of, or ones they see in action...or inaction.
Have a great day everyone. I bought mine and Gary's tickets to Miranda Lambert Friday night, made reservations at Ruth's Chris and got us a hotel room at the Hilton in downtown Ft Worth. We're going to cook chili Saturday in Paradise. It's going to be cold, but I wouldn't miss that cook off for anything. I'll post the flyer again today.
Kelly
I'm sure a lot of you are scratching your heads - I'm a GP and I'm questioning the necessity of Pods. I thing they're great - I love mine...we get along with each other. But what about the other ones where you have a GP and a few other members doing the brunt of the work and about 15 others bitching and moaning about how the work (they aren't doing) is being done. Or, a Pod with a group of members in complete disarray because they have no leadership from their GP. Do we continue to take an easy going approach to these people and just ignore them? Or do we (like I did) tell them to get the hell out, we don't need your bullshit? I think it's an interesting question to ask. What good are Pods if you can't put on a productive cook off with one. I think a lot of people would rather have a group of cooks they know will pitch in to help run a cook off instead of a required number of people to satisfy CASI's requirements who won't be nearly as productive when it comes time to do the dirty work.
Again...this is not an endorsement of or argument against Pods. I'm just thinking out loud about a lot of different things I've heard people say and do over the past year or so. I love our Pod...I wouldn't trade it for the world. We're small, but everyone helps out and there's no bullshit with any of us. We have our meetings at a Hall and the most I've ever seen anyone get worked up is when someones drink was empty. I think Pods can be a great thing for chili. But do we require the Pods follow more rules to make sure the members contribute equally, or do we have less rules and see how people choose to participate. It's an interesting question...kind of like big government versus a smaller one.
It's just chili, people. We aren't saving the planet. We are raising money for a good cause and I don't see why we can't get along doing it. We choose to cook chili..that's the only individual aspect of the chili world. The rest of it is community driven and I don't understand all of the politics and infighting. Yes, it's a hobby...one we all pay to participate in. If we choose to pay to play, though, does that necessarily give us the right to expect our voices to be heard if we aren't going to back up our words with actions? I guess that's where I kind of veer off about the whole Pod thing. I'm not trying to argue for or against Pods. I am sure that besides ours, there are a lot of other ones out there that get along great and are extremely productive. I'm wondering about the other ones...the ones that are filled with infighting and negativity. Or are those a figment of my imagination? I don't think they are....I think they exist and that's sad considering what a great cause we're all cooking for.
Like I said, you don't have to be involved with a Pod to cook chili. But if you are going to be involved, be a productive member. Be a positive force within your Pod. Speak out if you think you can make a difference. Don't be satisfied with the status quo. Maybe Pods are the best way to conduct CASI business on the regional level. Maybe they aren't...who knows. The best we can do right now is improve the system we've got.
I'm really just thinking out loud - I'm not necessarily arguing a specific point. More than anything, I'm curious to hear what other people think about Pods...the one(s) they're a member of, or ones they see in action...or inaction.
Have a great day everyone. I bought mine and Gary's tickets to Miranda Lambert Friday night, made reservations at Ruth's Chris and got us a hotel room at the Hilton in downtown Ft Worth. We're going to cook chili Saturday in Paradise. It's going to be cold, but I wouldn't miss that cook off for anything. I'll post the flyer again today.
Kelly
Monday, February 8, 2010
Sunday, February 7, 2010
Great Weekend
What a GREAT weekend! I have to start off by thanking all of the chili cooks, monitors, judging and tally crew as well as The Gingerbread House volunteers and sponsors. Without the help of so many wonderful people, our cook off wouldn't have been such a success! Thank you again to everyone - your support is invaluable! How about some results????
Friday Night NOW Pod No Frills CCO
39 Chilis
1. Ron Baker (Q)
2. Gary Brignon
3. Angie Anderson
4. Mark Sanders
5. Courtney Bowden
6. Rosa Gonzales Johnston
7. Bonnie Loxterman
8. Beth Moon
9. Kelly Brignon
10. Jimmy Johnston
Show
1. Hard Hat Chili - Darrell Baxter
2. Telico VFD - Retha Pechal
3. Dr. Ray - Ray Calhoun
Saturday 9th Annual Gingerbread House CCO
61 Chilis
1. Kelly Brignon (Q)
2. Patrick Sullivan
3. Karen Bowden
4. Toni Bowman
5. Tina Barnes
6. Rosa Gonzales Johnston
7. Ray Calhoun
8. Roger Foltz
9. Greg Goodwin
10. Jimmy Johnston
Show
1. Telico VFD - Retha Pechal
2. Hard Hat Chili - Darrell Baxter(Q)
3. The 3 Knuckleheads - Terry Skipper
Beans
19 Beans
1. Mark Sanders
2. Vicki Sanders
3. Tina Barnes
Junior Chili
19 Chilis
1. Paige Brignon
2. Mackenzie Fieseler
3. Blake Sexton
4. Kelsey Dozier
5. Zoe Brignon
6. Casey Carney
7. Ty Kriska
8. Mykala Burton
9. Jacob Bunch
10. Kelsy Medlin
Sunday 9th Annual Cotton Patch CCO
21 Chilis
1. Ray Calhoun
2. Tom Dozier
3. Courtney Bowden
4. Dee Palmer
5. Rosa Gonzales Johnston
6. Gary Brignon
7. Karen Bowden
8. Bonnie Loxterman
9. Toni Bowman
10. Paul Seastrunk
Show
1. Telico VFD - Retha Pechal (Q)
2. Lair of the Fox - Toni Bowman
3. Dr. Ray - Ray Calhoun
We had a great time this weekend. The NOW Pod hosted a stew and cornbread dinner for the cooks Friday night and The Gingerbread House provided the cold beverages. Once again the mechanial bull was in full swing and both chiliheads and chili kids had a great time doing their best Urban Cowboy impressions! All of the cooks received free admission to the Benefit Barn Dance Saturday night and some even dined on prime rib with all the trimmings. Gary and I sponsored a table for the benefit and we had a great dinner with family and friends. Due to the heater issue in our motorhome, I packed up my dog and one of the kiddos and went home to a warm house, hot shower and very cozy bed! Paige went to Gammy's!!! (Suprise, Suprise!)
Congrats to everyone who placed this weekend. When Paige's number was called for First Place yesterday, I thought to myself, "Okay - my weekend is complete!" I placed Friday night and that was plenty for me. I was so happy that she not only placed, but won. She LOVES cooking chili with Zoe and I am so proud of my girls. They are great chili cooks and more importantly, they're gracious whether they win or lose. I couldn't be more happy for both of them....and P's BFF, Mackenzie - she got 2nd...and yesterday was her first time to cook!! I was soooo suprised when my number was called Saturday afternoon. I was so shocked! If there is a stove for
1st place, I can usually guarantee I won't win!! I couldn't believe I finally won a Wendell Rankin stove. And...I am the owner of the NOW Pod Traveling Trophy until Feb 2011. I'm a lucky lady...1st Place, a stove, an apron, the Traveling Trophy AND I qualified!!!
I'm off to watch the Super Bowl....Geaux Saints!!!
Friday Night NOW Pod No Frills CCO
39 Chilis
1. Ron Baker (Q)
2. Gary Brignon
3. Angie Anderson
4. Mark Sanders
5. Courtney Bowden
6. Rosa Gonzales Johnston
7. Bonnie Loxterman
8. Beth Moon
9. Kelly Brignon
10. Jimmy Johnston
Show
1. Hard Hat Chili - Darrell Baxter
2. Telico VFD - Retha Pechal
3. Dr. Ray - Ray Calhoun
Saturday 9th Annual Gingerbread House CCO
61 Chilis
1. Kelly Brignon (Q)
2. Patrick Sullivan
3. Karen Bowden
4. Toni Bowman
5. Tina Barnes
6. Rosa Gonzales Johnston
7. Ray Calhoun
8. Roger Foltz
9. Greg Goodwin
10. Jimmy Johnston
Show
1. Telico VFD - Retha Pechal
2. Hard Hat Chili - Darrell Baxter(Q)
3. The 3 Knuckleheads - Terry Skipper
Beans
19 Beans
1. Mark Sanders
2. Vicki Sanders
3. Tina Barnes
Junior Chili
19 Chilis
1. Paige Brignon
2. Mackenzie Fieseler
3. Blake Sexton
4. Kelsey Dozier
5. Zoe Brignon
6. Casey Carney
7. Ty Kriska
8. Mykala Burton
9. Jacob Bunch
10. Kelsy Medlin
Sunday 9th Annual Cotton Patch CCO
21 Chilis
1. Ray Calhoun
2. Tom Dozier
3. Courtney Bowden
4. Dee Palmer
5. Rosa Gonzales Johnston
6. Gary Brignon
7. Karen Bowden
8. Bonnie Loxterman
9. Toni Bowman
10. Paul Seastrunk
Show
1. Telico VFD - Retha Pechal (Q)
2. Lair of the Fox - Toni Bowman
3. Dr. Ray - Ray Calhoun
We had a great time this weekend. The NOW Pod hosted a stew and cornbread dinner for the cooks Friday night and The Gingerbread House provided the cold beverages. Once again the mechanial bull was in full swing and both chiliheads and chili kids had a great time doing their best Urban Cowboy impressions! All of the cooks received free admission to the Benefit Barn Dance Saturday night and some even dined on prime rib with all the trimmings. Gary and I sponsored a table for the benefit and we had a great dinner with family and friends. Due to the heater issue in our motorhome, I packed up my dog and one of the kiddos and went home to a warm house, hot shower and very cozy bed! Paige went to Gammy's!!! (Suprise, Suprise!)
Congrats to everyone who placed this weekend. When Paige's number was called for First Place yesterday, I thought to myself, "Okay - my weekend is complete!" I placed Friday night and that was plenty for me. I was so happy that she not only placed, but won. She LOVES cooking chili with Zoe and I am so proud of my girls. They are great chili cooks and more importantly, they're gracious whether they win or lose. I couldn't be more happy for both of them....and P's BFF, Mackenzie - she got 2nd...and yesterday was her first time to cook!! I was soooo suprised when my number was called Saturday afternoon. I was so shocked! If there is a stove for
1st place, I can usually guarantee I won't win!! I couldn't believe I finally won a Wendell Rankin stove. And...I am the owner of the NOW Pod Traveling Trophy until Feb 2011. I'm a lucky lady...1st Place, a stove, an apron, the Traveling Trophy AND I qualified!!!
I'm off to watch the Super Bowl....Geaux Saints!!!
Friday, February 5, 2010
The Gingerbread House 3 Day CCO
It's finally here!!! Come out and get those points - 3 days of Chili, Charity and Fun!!
Friday Night Turn in Time: 8 pm (Grind Only) $18 entry fee
1st Place will receive a hand painted Wendell Rankin Stove!!
We will also have a Cooks' dinner with stew, cornbread and dessert.
Saturday Turn in Times: 1 pm for CASI Chili (Grind Only) $20 entry fee
1 pm for Junior Chili (Grind Only) $10 entry fee
1 pm for Local/Novice Chili $16 entry fee
1 pm for Beans $10 entry fee
1st Place will receive a Wendell Rankin Stove!
We will also be raffling Liquor/Wine Goody Baskets and a WR Hand Painted Stove.
Benefit Barn Dance to follow that evening - admission is free for the cooks.
Sunday Turn in Time: 12 pm (Grind Only) $18 entry fee
We always have a great time at this cook off - come out and party Ellis Co. Style!!!!!!!
Friday Night Turn in Time: 8 pm (Grind Only) $18 entry fee
1st Place will receive a hand painted Wendell Rankin Stove!!
We will also have a Cooks' dinner with stew, cornbread and dessert.
Saturday Turn in Times: 1 pm for CASI Chili (Grind Only) $20 entry fee
1 pm for Junior Chili (Grind Only) $10 entry fee
1 pm for Local/Novice Chili $16 entry fee
1 pm for Beans $10 entry fee
1st Place will receive a Wendell Rankin Stove!
We will also be raffling Liquor/Wine Goody Baskets and a WR Hand Painted Stove.
Benefit Barn Dance to follow that evening - admission is free for the cooks.
Sunday Turn in Time: 12 pm (Grind Only) $18 entry fee
We always have a great time at this cook off - come out and party Ellis Co. Style!!!!!!!
Thursday, February 4, 2010
The Cadillac Cowgirl Mexican Rice
My child loves this rice - and that's saying something. She asks me all the time to make her "the orange rice". I take that as a compliment from a 6 year old who survives on PB & J sandwiches, hot dogs, and bologna and tomato soup. I'm also including the directions for cheese enchiladas. They are so easy to make. Here goes:
Mexican Rice Ingredients and Directions:
1 C long grain rice, uncooked
1 Medium yellow onion, chopped
2 T olive or vegetable oil
1 8 oz can tomato sauce
2 Chicken Buillon cubes. I prefer the Knorr "Pollo de Caldo" brand. I also like to use 1 chicken and 1 tomato buillon cube as a variation. Either way is just fine.
3 1/2 C water
1/4 tsp salt
1/4 tsp pepper
In large skillet, heat your oil. When the oil is hot, turn the heat down to medium high and add your uncooked rice. Cook it until it starts to brown; be careful not to burn it. Once it starts to brown, add your chopped onion, still making sure you don't burn the rice. You may want to to turn it down to medium at this point. While the rice and onions are cooking, add your buillon cubes to 2 cups of boiling or hot water. (I do this in the microwave all together - buillon cubes in a pyrex measuring cup with the 2 C of water and heat it together to help dissolve the cubes). When the onion starts turning translucent, add the tomato sauce, water and buillon cubes, salt and pepper. Stir together and add another cup of water to the skillet. Turn back to high, bring to a boil and then cover. Let it boil for a few minutes and then turn the heat down to low/simmer. Check your rice periodically, but don't stir it around. Gently lift it up to make sure it's not sticking. You will need to cook it for 50 minutes to an hour. At 35 minutes, check it again and make sure the rice isn't sticking. If the liquid is almost gone, go ahead and add in a 1/4 to a 1/2 cup of water. Let it finish cooking, don't rush it. The rice is going to be fluffy and the liquid absorbed when it's ready. Don't mess with too much or you get goopy rice. This makes plenty and you will probably have leftovers. It freezes just fine, too.
Cheese Enchiladas
12 corn tortillas
12 pieces of cheese (I buy a block of cheese and slice it into chunks. You can also buy shredded cheese to sprinkle inside.)
2 Cups shredded cheese (more if you are going to use it inside the enchiladas and on top)
Chopped onions if desired
1 can of enchilada sauce (I use Old El Paso Mild. There are two sizes, get the bigger one - I think it's 20 oz.)
Preheat your oven to 350 degrees. Soften your tortillas so that they will roll up easily. You can do this in the microwave, or in a skillet with a little bit of oil. Just drain them if you do them in the skillet. Roll up 12 enchiladas in a 13x9 dish, pour the enchilada sauce over them and sprinkle the cheese (and onions if you like onions. I do!!), cover with foil and bake them for 30 minutes. They are ready when the cheese is melted and bubbly.
You can really play with these...you can actually make close to 16 in that size dish. Use flour tortillas instead of corn, different cheeses. You can also pour chili over the top for chili con carne instead of a red sauce. The possibilities are endless. Serve with refried beans and your family will think they've gone to Little Mexico for dinner....haha!!
Mexican Rice Ingredients and Directions:
1 C long grain rice, uncooked
1 Medium yellow onion, chopped
2 T olive or vegetable oil
1 8 oz can tomato sauce
2 Chicken Buillon cubes. I prefer the Knorr "Pollo de Caldo" brand. I also like to use 1 chicken and 1 tomato buillon cube as a variation. Either way is just fine.
3 1/2 C water
1/4 tsp salt
1/4 tsp pepper
In large skillet, heat your oil. When the oil is hot, turn the heat down to medium high and add your uncooked rice. Cook it until it starts to brown; be careful not to burn it. Once it starts to brown, add your chopped onion, still making sure you don't burn the rice. You may want to to turn it down to medium at this point. While the rice and onions are cooking, add your buillon cubes to 2 cups of boiling or hot water. (I do this in the microwave all together - buillon cubes in a pyrex measuring cup with the 2 C of water and heat it together to help dissolve the cubes). When the onion starts turning translucent, add the tomato sauce, water and buillon cubes, salt and pepper. Stir together and add another cup of water to the skillet. Turn back to high, bring to a boil and then cover. Let it boil for a few minutes and then turn the heat down to low/simmer. Check your rice periodically, but don't stir it around. Gently lift it up to make sure it's not sticking. You will need to cook it for 50 minutes to an hour. At 35 minutes, check it again and make sure the rice isn't sticking. If the liquid is almost gone, go ahead and add in a 1/4 to a 1/2 cup of water. Let it finish cooking, don't rush it. The rice is going to be fluffy and the liquid absorbed when it's ready. Don't mess with too much or you get goopy rice. This makes plenty and you will probably have leftovers. It freezes just fine, too.
Cheese Enchiladas
12 corn tortillas
12 pieces of cheese (I buy a block of cheese and slice it into chunks. You can also buy shredded cheese to sprinkle inside.)
2 Cups shredded cheese (more if you are going to use it inside the enchiladas and on top)
Chopped onions if desired
1 can of enchilada sauce (I use Old El Paso Mild. There are two sizes, get the bigger one - I think it's 20 oz.)
Preheat your oven to 350 degrees. Soften your tortillas so that they will roll up easily. You can do this in the microwave, or in a skillet with a little bit of oil. Just drain them if you do them in the skillet. Roll up 12 enchiladas in a 13x9 dish, pour the enchilada sauce over them and sprinkle the cheese (and onions if you like onions. I do!!), cover with foil and bake them for 30 minutes. They are ready when the cheese is melted and bubbly.
You can really play with these...you can actually make close to 16 in that size dish. Use flour tortillas instead of corn, different cheeses. You can also pour chili over the top for chili con carne instead of a red sauce. The possibilities are endless. Serve with refried beans and your family will think they've gone to Little Mexico for dinner....haha!!
Wednesday, February 3, 2010
Ask and You Shall Receive.....
Sooo....I sent Janice Miller and Renee Moore an email asking them WHY we have a Regional Referee rule if certain people are going to circumvent the rule and either appoint their own referee, or ask a Director to assign one for them. The answer was suprisingly obvious...and not so obvious depending on how you read the rule. If you read the rules, they clearly state that a cook off sponsor or promotor must notify the RR in the region they would like to hold their cook off to make sure a referee is available or contact the ED to appoint one for them. Did you catch that? When I read that, I interpret it as though I should contact the RR in the area about my cook off. I think the majority of us do. Do you know how other people read it? They read it as though they can contact the ED and get a referee appointed and bypass the RR and Pod in that area. In fact, the rules don't even require a cook off promoter or sponsor to do this before they schedule a cook off.
So herein lies the dilemma...and the issue I have with this rule. People who bypass the RR and the Pod of an area to hold a cook off are DOING NOTHING WRONG. In fact, they can wait until two days before that cook off before they contact the ED for a referee. Is that how 90% of us do it? Hell no...but the 10 % who do are doing nothing wrong. So really, this isn't a CASI official problem...it's an apathetic membership problem. Until we make enough of a fuss and propose and pass a rule change, this will continue to go on.
This pisses me off. Not at Renee or Janice - they are simply following and enforcing the rule as it is currently written. They can't help it that there are people out there who look for the loophole in order to do things their way and without following the rules they way they are meant to be followed. I was told, and I believe this to be the absolute truth, that it is not random promoters or charities going about it in this manner. It's chili cooks using the "or" in the rule to get out of dealing with people in areas they don't know, don't like, or don't want running their cook offs....
That's so unbelievably PATHETIC...and CHILDISH...and TRUE.
So where do we go from here? I guess I don't get to shoot off my indignant, self righteous email to a certain someone about her cook off this year. I just get to take the high road and know that in another year a rule change can be submitted (AND PASSED) and we can all go back to acting like adults. Calling people you don't know...actually communicating with people openly in an effort to work together and follow the proper protocol...and have cook offs with less bullshit and tension because SOMEONE didn't follow the rules.
I strongly encourage anyone with a complaint or question to email the ED and bring the issue to her attention. I certainly did not get the answer I wanted, but I got an answer and I understand better the pickle CASI has gotten itself into by not having clearly defined rules. I am not going to stop demanding to be heard. This may be the first and only civil email conversation I have with a Director about a rule I think is complete bullshit. Who knows - it could be the first of many productive conversations I have with a CASI Director. But as I've said, and will keep saying, how do you know unless you bring it to their attention.
I know what I'm going to hear: "We've been telling them, they won't listen." Then you know what, keep telling them. Keep being the squeaky wheel. If you feel strongly about something, don't give up. Don't be the only one voicing the concern. Get people involved; send an email from your Pod, with everyone included on the email. Keep the attention focused on the issues at hand. And then if it doesn't work, vote them out. That's right - get them out of there. Stop voting for people who aren't doing the job YOU want them to do.
Again, I am not promoting an all out mutiny....please don't get me in any trouble here.
But you've got to know what I mean, right? This is our organization, too. Our money, our time, our chili....we have a right to question the things we disagree with and provide solutions to the problems we see affecting CASI.
Enough about this subject and on to other, less serious items:
Gingerbread House CCO this weekend in Waxahachie. Three days to get your points. Mathematically, you could come to our cook off on Friday with no points and leave Sunday qualified. Seriously.
I made cheese enchiladas and my delicious mexican rice tonight. I'll post the rice recipe tomorrow. The cheese enchiladas are pretty damn easy, I'll include the directions for the enchiladas, too.
Paige's fish, Popper, died yesterday. After an already traumatic day, I chose not to tell her the fish died. I went to Wal Mart today and got one a replacement "Popper". She couldn't tell the difference and everyone was happy.
I'm off to make liquor and wine baskets. Sex and the City is on and no matter how many times I've seen it, I watch it whenever it's on. Those purses, my God. I love purses...LOVE them.
Good night everyone. Have a warm evening :)
So herein lies the dilemma...and the issue I have with this rule. People who bypass the RR and the Pod of an area to hold a cook off are DOING NOTHING WRONG. In fact, they can wait until two days before that cook off before they contact the ED for a referee. Is that how 90% of us do it? Hell no...but the 10 % who do are doing nothing wrong. So really, this isn't a CASI official problem...it's an apathetic membership problem. Until we make enough of a fuss and propose and pass a rule change, this will continue to go on.
This pisses me off. Not at Renee or Janice - they are simply following and enforcing the rule as it is currently written. They can't help it that there are people out there who look for the loophole in order to do things their way and without following the rules they way they are meant to be followed. I was told, and I believe this to be the absolute truth, that it is not random promoters or charities going about it in this manner. It's chili cooks using the "or" in the rule to get out of dealing with people in areas they don't know, don't like, or don't want running their cook offs....
That's so unbelievably PATHETIC...and CHILDISH...and TRUE.
So where do we go from here? I guess I don't get to shoot off my indignant, self righteous email to a certain someone about her cook off this year. I just get to take the high road and know that in another year a rule change can be submitted (AND PASSED) and we can all go back to acting like adults. Calling people you don't know...actually communicating with people openly in an effort to work together and follow the proper protocol...and have cook offs with less bullshit and tension because SOMEONE didn't follow the rules.
I strongly encourage anyone with a complaint or question to email the ED and bring the issue to her attention. I certainly did not get the answer I wanted, but I got an answer and I understand better the pickle CASI has gotten itself into by not having clearly defined rules. I am not going to stop demanding to be heard. This may be the first and only civil email conversation I have with a Director about a rule I think is complete bullshit. Who knows - it could be the first of many productive conversations I have with a CASI Director. But as I've said, and will keep saying, how do you know unless you bring it to their attention.
I know what I'm going to hear: "We've been telling them, they won't listen." Then you know what, keep telling them. Keep being the squeaky wheel. If you feel strongly about something, don't give up. Don't be the only one voicing the concern. Get people involved; send an email from your Pod, with everyone included on the email. Keep the attention focused on the issues at hand. And then if it doesn't work, vote them out. That's right - get them out of there. Stop voting for people who aren't doing the job YOU want them to do.
Again, I am not promoting an all out mutiny....please don't get me in any trouble here.
But you've got to know what I mean, right? This is our organization, too. Our money, our time, our chili....we have a right to question the things we disagree with and provide solutions to the problems we see affecting CASI.
Enough about this subject and on to other, less serious items:
Gingerbread House CCO this weekend in Waxahachie. Three days to get your points. Mathematically, you could come to our cook off on Friday with no points and leave Sunday qualified. Seriously.
I made cheese enchiladas and my delicious mexican rice tonight. I'll post the rice recipe tomorrow. The cheese enchiladas are pretty damn easy, I'll include the directions for the enchiladas, too.
Paige's fish, Popper, died yesterday. After an already traumatic day, I chose not to tell her the fish died. I went to Wal Mart today and got one a replacement "Popper". She couldn't tell the difference and everyone was happy.
I'm off to make liquor and wine baskets. Sex and the City is on and no matter how many times I've seen it, I watch it whenever it's on. Those purses, my God. I love purses...LOVE them.
Good night everyone. Have a warm evening :)
Tuesday, February 2, 2010
Calling All Tequila Rosebuds
Hey Ladies, we'll be having a Tequila Rose Toast Saturday at 12:00 pm during the Gingerbread House CCO. Please bring something pink to accessorize with and a shot glass. I'll bring the Tequila Rose. I look forward to seeing everyone there!
Mmmmm...Chicken Spaghetti
Chicken Spaghetti is really easy to make and it's really versatile if you have picky eaters (read: kids). Below is the recipe and it makes a ton. Enjoy!
2 Cups Chicken, chopped
2 Tbsp Butter
1/4 Cup Celery, chopped
1 Large Onion, chopped
2 Garlic Cloves, chopped
1 Small Can Diced Olives, drained
1 Small Jar Mushrooms, drained
1 8 oz Can Tomato Sauce
1 Can Rotel (depending on your tastes, mild, regular, etc...)
1 Can Cream of Chicken Soup
8 oz Shredded Cheese
16 oz Spaghetti, cooked and drained
Salt and Pepper to taste
Directions:
Preheat oven to 400 degrees and coat a 13 x 9 pan or large casserole dish with cooking spray. In a large skillet, melt the butter and saute the celery, onion and garlic until tender. When the veggies are cooked through, add in the olives, mushrooms, tomato sauce, Rotel, cream of chicken soup and the chopped chicken. Mix well and heat through adding salt and pepper to taste. While the chicken and veggie mixture is cooking, add the cooked spaghetti to the pan or casserole dish. Add the chicken mixture to the spaghetti and mix well. Top with the grated cheese and bake 25-30 or until the cheese is melted and the casserole is bubbly. This is great served with garlic bread and salad. Leftovers can be frozen.
2 Cups Chicken, chopped
2 Tbsp Butter
1/4 Cup Celery, chopped
1 Large Onion, chopped
2 Garlic Cloves, chopped
1 Small Can Diced Olives, drained
1 Small Jar Mushrooms, drained
1 8 oz Can Tomato Sauce
1 Can Rotel (depending on your tastes, mild, regular, etc...)
1 Can Cream of Chicken Soup
8 oz Shredded Cheese
16 oz Spaghetti, cooked and drained
Salt and Pepper to taste
Directions:
Preheat oven to 400 degrees and coat a 13 x 9 pan or large casserole dish with cooking spray. In a large skillet, melt the butter and saute the celery, onion and garlic until tender. When the veggies are cooked through, add in the olives, mushrooms, tomato sauce, Rotel, cream of chicken soup and the chopped chicken. Mix well and heat through adding salt and pepper to taste. While the chicken and veggie mixture is cooking, add the cooked spaghetti to the pan or casserole dish. Add the chicken mixture to the spaghetti and mix well. Top with the grated cheese and bake 25-30 or until the cheese is melted and the casserole is bubbly. This is great served with garlic bread and salad. Leftovers can be frozen.
Monday, February 1, 2010
Beware the Pedicure Flip Flops
Ladies!!! I cannot stress to you the importance of taking your own flip flops with you when you get a pedicure. Do you know what can happen if you don't? You could be in those little foam piece of shit flip flops they give to you and slip outside in the parking lot and smack the hell out of your head! And do you know what that leads to? Memory Loss!!!!!!! Don't "F" with the foam pedicure flip flops. They'll "F" you up!!!!!
Gingerbread House CCO Prime Rib Dinner
For any chili cook interested in staying for the Prime Rib dinner after the Saturday cook off, tickets are $20 per person and you need to notify John Wyckoff with the Ellis Co. Childrens Advocacy Center by this Wednesday. His number is 972.937.1870. Thanks :)
Cadillac Cowgirl Pot Roast
Good Monday Morning! I attempted to prepare a pot roast in the oven instead of the crock pot and it actually came out really well! I was so excited - I didn't know if I'd be able to do it. Below is the recipe and directions.
1 3-3/12 lb Chuck Roast
2 Medium Onions, peeled and sliced
6 Whole Carrots, peeled and diced into 2 inch chunks
6 Red Potatoes, quartered
5 Cloves Garlic, whole or diced
1 Can of Beef Broth
1 Can Cream of Mushroom with Roasted Garlic Soup
1 Package of Lipton Mushroom Onion Gravy Mix
Splash of Red Wine (I used Cabernet. You can always use red cooking wine)
Salt, Pepper, and Flour
Preheat the oven to 350 degrees. In a 6 qt dutch oven, heat 3 Tbsp of vegetable oil on medium-high heat. While the oil is heating up, add enough flour, salt and pepper to a ziploc bag and put the roast in there to coat it. Once the oil is hot, add the flour coated roast to the dutch oven and brown on both sides. After it has browned, add the veggies to the pot and mix them around so that they are spread evenly around the roast. Let everything cook on medium heat for a few minutes. While the roast and veggies are browning, mix the beef broth, mushroom soup and packaged soup mix together. Add pepper to taste and warm it up in the microwave until it's smooth and the lumps are gone. Splash a little red wine (or cooking wine) into the mixture and whisk it together. When it's seasoned to your taste, add the gravy mixture to the roast and veggies. Stir it around really good and make sure everything is covered with the gravy. Cover the dutch oven and put it on the middle rack in the oven. Bake covered for 3 - 3/12 hours. I checked mine at 3 hours just to make sure it was tender and I let it cook for about 15 minutes longer. Serve the roast, veggies and gravy with mashed potatoes or rice and a salad...and rolls with lots of butter.
I hope everyone has a great week. Don't forget the 9th Annual Gingerbread House CCO this weekend at the Ellis Co. Expo Center!!!!
1 3-3/12 lb Chuck Roast
2 Medium Onions, peeled and sliced
6 Whole Carrots, peeled and diced into 2 inch chunks
6 Red Potatoes, quartered
5 Cloves Garlic, whole or diced
1 Can of Beef Broth
1 Can Cream of Mushroom with Roasted Garlic Soup
1 Package of Lipton Mushroom Onion Gravy Mix
Splash of Red Wine (I used Cabernet. You can always use red cooking wine)
Salt, Pepper, and Flour
Preheat the oven to 350 degrees. In a 6 qt dutch oven, heat 3 Tbsp of vegetable oil on medium-high heat. While the oil is heating up, add enough flour, salt and pepper to a ziploc bag and put the roast in there to coat it. Once the oil is hot, add the flour coated roast to the dutch oven and brown on both sides. After it has browned, add the veggies to the pot and mix them around so that they are spread evenly around the roast. Let everything cook on medium heat for a few minutes. While the roast and veggies are browning, mix the beef broth, mushroom soup and packaged soup mix together. Add pepper to taste and warm it up in the microwave until it's smooth and the lumps are gone. Splash a little red wine (or cooking wine) into the mixture and whisk it together. When it's seasoned to your taste, add the gravy mixture to the roast and veggies. Stir it around really good and make sure everything is covered with the gravy. Cover the dutch oven and put it on the middle rack in the oven. Bake covered for 3 - 3/12 hours. I checked mine at 3 hours just to make sure it was tender and I let it cook for about 15 minutes longer. Serve the roast, veggies and gravy with mashed potatoes or rice and a salad...and rolls with lots of butter.
I hope everyone has a great week. Don't forget the 9th Annual Gingerbread House CCO this weekend at the Ellis Co. Expo Center!!!!
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