Caramel Brownie Bites

Those damn Yankees.

I love baseball and I love the Yankees...yes, I don't want to hear it, you either love them or you hate them.  My brother loves the Royals and they had a three game series last weekend.  We bet, as we usually do, and this time I lost.  He wanted a box of baked goods once a week for a month and I will pay up (even though when he lost and was supposed to mow my lawn he never did...just saying).  So during the 8th inning on Sunday, I put some butter on the counter to soften because I could see the writing on the wall...crap.

I made some these jammy-delicious Blackberry crumble cookie bars and these caramel cup stuffed brownie bites.  I am glad I don't have the cooking ability like that chick in the movie "Like Water for Chocolate" when her emotions get all mixed in with whatever she makes because if so, these cookies would be bitter.  But I am no slacker, and I pay my bets off...even if my brother doesn't.

I like how the tops of the Rolos peek out, but cover them if you want a surprise in your bite.

Moist brownie, soft caramel, mmmmmmmmm!

There is another three game series between the Yankees and the Royals coming up at the end of the month, but my brother won't bet with me on that one...he's a big chicken.

Caramel Brownie Bites
I use the "One bowl Brownie" recipe on the box of Baker's Chocolate

1- 4oz. box Baker's Semi Sweet Chocolate
3/4 c. butter
2 c. sugar
3 eggs
1 tsp. vanilla
1 c. flour

Mini Rolo caramel cups

heat oven to 350°f.

LINE mini muffin pan with mini cupcake liners.

MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and mix well. Scoop into cups with two teaspoons or a small disher.  Place one mini Rolo in center and press down.  You can smooth the batter over the top or leave the little top showing.

Bake 10- 15 minutes or until a toothpick placed close to, but not in, the Rolos cup comes out with moist crumbs.  Do not overbake!

1 year ago:   Black Forest Cake
2 years ago:  Barbie Shots and Friendships
3 years ago:  Meet the Pups and Homemade Dog Treats

May 21, 2014  Sunrise 4:08am  Sunset 11:30pm  Temp. H 77/ L 48°F

Penne with Asparagus, Pepitas, and Mint

Dave and I just spent a long weekend in Austin, Texas.  I had work there on Monday so we flew down on Saturday, spent the weekend going to the Texas History Museum, the Austin Aquarium, out to eat, and shopping!  Dave flew home on Monday while I worked and I flew home on Tuesday.  It was a fun weekend together, and Austin is much greener than I expected.

The downside to that was I didn't get to spend Mother's Day with any of my kids.  I did get a phone call from each of my boys so I was very happy.  I am one lucky momma.

Because of the break in salads over the weekend, we are back at it again.  This is not really a salad, or it is a warm pasta salad if you will.  I added the cheese to Dave's plate, but left it off the kids and then added grilled chicken.  We all enjoyed the dish and the stinky pee the rest of the evening...you gotta love asparagus!

Penne with Asparagus, Pepitas, and Mint

adapted from Cooking Light

8 oz. uncooked whole-grain penne pasta

5 tsp. extra-virgin olive oil, divided

1 lb. asparagus, trimmed and cut diagonally into 1-1/2 inch pieces

3 green onion, chopped, white and green parts divided

2 large garlic cloves, minced

1/4 cup dry white wine

1/2 tsp. kosher salt

1/4 tsp. black pepper

2 tsp. butter

1.5 ounces percorino Romano cheese, grated

1/4 cup pepitas

2 Tbsp. fresh mint, chopped

4-4oz. grilled chicken breast tenders, sliced

Cook pasta according to package directions, omitting salt and fat.  Drain in a colander over a bowl, reserving 1/4 cup of the cooking liquid.  Return pasta and 1/4 cup reserved cooking liquid to pan.  Cover and keep warm over low heat.

Meanwhile, heat a nonstick skillet over medium high heat.  Add 1 Tbsp. oil to the pan; swirl to coat.  Add asparagus; sauté 3 minutes or until tender-crisp.  Stir in white parts of green onions and garlic; cool 30 seconds.  Add wine; cook 1 minutes.  Add asparagus mixture, salt and pepper to pasta mixture.  Stir in remaining 2 tsp. oil, remaining green onions, butter, and cheese.  Divide pasta evenly among 4 bowls.  Sprinkle evenly with pepitas and mint.  Top with grilled chicken.

1 year ago:   Cheese Stuffed-Bacon Wrapped Grilled Hot Dogs

2 years ago:  Scary Movies and Pork Sandwiches

3 years ago:  My addiction and Lemon Meringue Pie

May 19, 2015    Sunrise 4:14 am  Sunset 11:23 pm  Temp. H 76/L 49°F

Clams

With all the salad my husband has been eating, without (much) complaint.  I decided he needed a little treat.  He loves clams.  Me? Not so much.  But I will make them for him once in a while.  The baby boy also eats clams, so they shared a plate while the chick and I  watched.

There isn't a real recipe for these, I'll just tell you how I make them.  It is a little different each time, but the method is the same.  It doesn't matter if you are making a pound (like I did here) or 5 pounds, which I have done before for a family gathering.  Sometimes I add finely diced yellow and red peppers for color and/or top with a small sprinkle of cilantro or parsley, depends on who I am making them for.

Since these were for Dave, I didn't add anything green or peppers (not his favorite), and he was getting salad for dinner after this appetizer so he was good.

These only take a couple minutes to make.  They are perfect with a cold beer, a crusty baguette, and a warm day on the back porch.

Clams

3 slices bacon, chopped
1 small onion, finely diced
splash of brandy or dry white wine
1 pound clams, cleaned and scrubbed
2 cups chicken broth

optional: diced bell pepper, parsley or cilantro

Fry chopped bacon, remove bacon to towel covered plate and drain all but about 1 Tbsp. of the bacon fat.  Fry onion in the bacon fat.  When onion is soft and translucent, add broth and brandy or wine and bring to boil.  Add clams to pan and cover.  Steam 3-5 minutes or until clams open.  Remove clams to a large bowl, cover to keep warm.  Continue to boil broth until it is reduced to about 3/4 cup (add peppers at this point).  Pour broth over clams, top with parsley or cilantro, if desired, and serve with bread.

1 year ago:   Bacon and Cheese Corn on the Cob
2 years ago:  Butterfinger Martini
3 years ago:  Barbecue Chicken Salad with Cornbread Croutons

May 15, 2015  Sunrise 4:28 am  Sunset 11:09 pm  Temp H 77/ L 48°F

Updated Wedge Salad for Salad Summer

Ahh, the old wedge salad.  This is one of my favorite salads.  I love the cold, crisp iceberg lettuce, I love the bacon bits, the blue cheese dressing...

This is a little updated, with romaine instead of iceberg, I added tomatoes, bacon, and blue cheese crumbles.  This was my dinner, I added a grilled steak and a little blue cheese dressing to Dave's plate to keep him quiet happy.

Updated Wedge Salad
serves 2

1 head romain lettuce
2 pieces bacon, chopped and cooked until crisp
12 cherry tomatoes, halved
1 oz. blue cheese, crumbled

optional: blue cheese dressing

Cut the bottom core off the romaine and cut in half lengthwise.  Place each half on a separate plate.  Top with 1/2 the cooked bacon, 1/2 the cherry tomato halves, and 1/2 of the blue cheese crumbles.
Serve.

1 year ago:   Bacon Burgers for Burger Fridays
2 years ago:  Compound Butter and the Joys of and Airline Upgrade
3 years ago:  Spinach Salad with Warm Bacon and Mushroom Dressing

May 8, 2015  Sunrise 4:53 am  Sunset 10:44 pm  Temp H 64/ L 43°F

The New "Camper"

My husband said he wanted a camper.  We had one when we were first married, but with the changes of family, vehicles, and schedules we got rid of it.  Now, 16 years later, he wants a camper.  No problem, I thought, a camper would be nice.  I'd have my own bathroom, a place to get out of the rain when we were out, a bug free place to read, it could fit on his pick-up in the summer and we could store it in the back by the storage shed in the winter.

So, while I was gone this spring, Dave was looking for a camper.  I was in Utah on our anniversary, and Dave posts this to Facebook...

"Happy Anniversary to my amazing wife"

Oh hell no, that is not a camper and that is not MY anniversary present.  There had better be some diamonds for me involved if this is the "camper" he got!  But I was in Utah so what could I do at that point?

When I got home, he took me on a tour of what I fondly called the monstrosity humungous or MH for short.  I do have my own bathroom, and shower.  My husband and I, along with 8 of our closest friends, can sleep comfortably, the dogs have their own bed (o.k.  I really do like that, I hate sleeping with dogs), we have a heater, 2 t.v.s (because nothing says camping like watching a movie), a microwave, coffee pot, and electronic recharging station (o.k. I like that too because I can take my iPad with books).

We took the MH out on it's maiden voyage last weekend.  It was still pretty cold outside so I spent a lot of time inside reading.  We watched the Avengers, my nephew came out and we had dinner together, we took a walk.  It was a really relaxing weekend.  I might grow to like the MH and all it's comforts; just don't call it camping!

Sunday morning, Riley on my lap, the dogs on their bed, coffee and a good book in the MH.

1 year ago:   Learning to like Dark Chocolate and Chocolate Fruit Bark
2 years ago:  Manilla Clams and the Night I Almost Got Murdered
3 years ago:  Meatloaf for Two

April 5, 2015  Sunrise 5:04 am Sunset 10:34 pm  Temp. H 64/ L 36°F

Salad Summer - Baby Greens and Artichoke Salad

I am home now from my big work trip, I've been home for 6 days now but have been trying to catch up on housework, mail, and sleep.  I caught a lovely cold the last 4 days of my trip (I blame the Seattle rain) and I've been sleeping like a dead person every night and most afternoons when I come home for a nap.

Now, I am feeling a little caught up...the house has been vacuumed at least once, parts twice, the bathrooms have been scrubbed, I dusted and mopped the floors, the bills all got paid and there is only one small pile of mail left for me to go through.  Feeling accomplished, I jumped on the scale...

So, I have named this summer "Salad Summer."  Yes, my big girl pants were feeling a little tight, but I contributed that to all the salt in restaurant food, and I did eat out, every meal, for the last three weeks.  But no, that really was not the case and there needs to be a plan to get me into the new clothes I purchased at the Mall of America and the Seattle shopping malls I visited (no, I didn't try them on, because I knew I was retaining water from all that salt you know and yes, I did have to buy another suitcase to bring them all home in).

I figure if we have a salad based dinner a couple times a week it will 1) be healthy for all of us, 2) not be too often for my husband to complain, 3) be easy prep, cooking, and clean-up, 4) be fresh and delicious!  A win-win-win situation for all of us.  After dinner, with a quick clean-up we can all go for a walk.  I'll get into those new clothes soon enough.

Baby Greens and Artichoke Salad
Cooking Light, May 2015

4 tsp. good olive oil
1 Tbsp. fresh lemon juice
2 tsp. minced shallots
1/2 tsp. Dijon mustard
1/2 tsp. sugar
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
9 oz. package frozen artichoke hearts, thawed and quartered
5-6 cups baby greens
4-5 radishes, sliced

In a large bowl add olive oil, lemon juice, minced shallots, Dijon mustard, sugar, salt and pepper.  Whisk together.  Add artichoke hearts and toss to coat.  Let marinade for 30 minutes.  Add salad greens, toss to combine and coat with the dressing.  Divide between 4 plates and top with sliced radishes.
 Serves 4

I added grilled chicken for a protein and we called it dinner.  Delicious!

1 year ago:   Strawberry Eating Season and Strawberry Mousse
2 years ago:  Cherry Tart and the Weight Loss Challenge
3 years ago:  Hiving the Bees and Bee Cupcakes

May 1, 2015  Sunrise 5:18 am  Sunset 10:20 pm  Temp.  H 55/L 32

Grilled Flank Steak with Apricots and Almonds

I have been home for a full, glorious week.  8 straight days in my own bed, regular routine with work, home, and lunch with friends (I've got a lot to catch up on), and I'll have Easter with my family.  I have loved it.  

I did have great plans of cooking every night, baking up a storm, spending lots of time in my kitchen and posting daily.  They were great plans, but most nights I threw something together, had a glass of wine and sat on the sofa just enjoying being home.  (None of the house cleaning I planned on got done either)

This was one meal that took very little effort on my part but was delicious.  It is awesome to throw some meat into a marinade, have Dave grill it and then take credit for the delicious results, because I'm kind like that.  The original recipe called for fresh tarragon, I didn't have any so I substituted dried.  It was still good, but that fresh bite of tarragon with the apricots is really delicious, so use fresh if you can.  

After our traditional Easter dinner of ham and all the fixings, I'm off for three weeks.  I might check in along the road, we'll just have to see how lazy extremely busy I am with work.  I do have plans to visit Mall of America while we are in Minneapolis and explore the zip line.  I'll try to post pictures if I am brave enough.

Grilled Flank Steak with Apricots and Almonds
adapted from Sandra Lee, Grilling

1 large flank steak
2 cans apricot nectar,  such as Kern's
2 pkg. hot taco seasoning, or use this salt free, homemade version like I did and add some cayenne
2 tsp. crushed garlic

1 15 oz. can apricots, in juice, cut in slices
2 Tbsp. slivered almonds
2 tsp. chopped fresh tarragon
1 tsp. balsamic vinegar

In a large ziplock mix nectar, taco seasoning, garlic; add flank steak and let marinade 1 to 8 hours (I put it together in the morning and Dave takes it out when he gets home from work).

In a small bowl, combine sliced apricots, almonds, tarragon and balsamic vinegar; set aside.

Heat grill, set up for direct cooking over high hear.  Oil grate.  Let steak sit at room temperature for 20-30 minutes for more even grilling.  Place steak on hot grill, grilling each side for 6-7 minutes or until preferred degree of doneness.  Let rest for 5-7 minutes.  Slice against the grain, top with apricot mixture and serve.

1 year ago:   If it's broke, leave it...
2 years ago:  Beer Braised Pork Loin with Red Cabbage
3 years ago:  French Onion Soup and the Cooking Light Challenge

April 4, 2015   Sunrise 6:57 am  Sunset 8:53 pm     Temp. H 37/ L 16°F

Home

So, I'm home for a couple of days.  Just long enough to have Dave do my laundry, catch up in my office and head off again.  I do get a whole week home next week though.  I'm looking forward to cooking, having Dave do my laundry again, and sleeping in my own bed.

I'll also be able to have Easter at home before I leave for three solid weeks.  So, I'll visit with you next week when I get home again.

Lessons from the Road 2015 #1 Wear your glasses

So, it is my busy travel season and I am on the road from now until the end of April.  This trip started a little rocky, rain in Fairbanks in February.  The runways were closed until they could break and scrape off the ice .  My first flight was 3 hours delayed, which means I missed all my connections.  I was re-routed and had to overnight in LA.

This was really no problem.  After last year, I have learned to carry my makeup and hairbrush in my purse, and have a change of clothes in my carry-on.  No worries.  I got to the hotel, had a nice sleep and was up early to shower, change and get back to the airport 11 hours later.  I grabbed the hotel's complimentary shampoo and cream rinse and shower gel.  I washed my hair and then added the conditioner..but it felt really funny and wouldn't rinse out of my hair.  I got out of the shower and grabbed my reading glasses, I had just put a whole (little) bottle of body lotion on my hair, thinking it was conditioner.  I re-washed, used the correct conditioner and got out of the shower.

So that wasn't a big problem, but it did teach me that with my older eyes, I need to use my glasses for those tiny bottles of hotel toiletries.

I am headed home.  I'm home for a day and then headed to Colorado and Wyoming.  I'll get to stop and have dinner with my friend Suzanne (see her blog here) on my way through.  So, when I get really tired and whiny about all my travel in the next couple of months, I have to remember the little extras I get because of it.

1 year ago:   Potato Sourdough Sandwich Rolls
2 years ago:  Prime Rib
3 years ago:  Drink of the Week: Manhattan and Memories of Robert

March 5, 2015   Sunrise 7:46 am  Sunset 6:20 pm  Temp: H 31/ L 21°F

Chicken Piccata and Blood on the Kitchen Floor

There I stood, in front of the bathroom mirror at work, with the scissors from my desk drawer, chopping at my bangs and knowing I should stop, but I couldn't.  It was one of THOSE days...it all started with cleaning blood off the kitchen floor.

I got up, velcro dog followed me downstairs, I patted his head, started the coffee, and went into the exercise/dish room and popped in a video.  I exercised for 45 minutes, went into the living room and made a fire, poured myself a cup of coffee, turned for the creamer and there was blood all over the floor.  Not the "someone just got murdered in my kitchen" kind of blood, but the "Someone hit a major vein and is going to need a lot of stitches" kind of blood.

After a quick check to make sure it wasn't me (I can never tell these days).

"Tucker, what the hell?" I call (he had just got his stitches out the day before and I figured he was really oozy).  I grabbed the cleaner, washed the kitchen floor, got an old towel and called him to make him lay down on it.  He came over and started to lay down and I went to give him a pat...AND SAW THE INSIDE OF HIS CHEST..the muscles covering his ribs, the bloody oozy stuff.  His incision site had popped open, the area hadn't healed and the stitches came out too early.  Crap.

"DAVE" I hollered as I headed up the stairs, but staying in sight of Tucker so he wouldn't climb and open the area any more.  "Get up, we have to take Tucker to the vet NOW."

I told him what happened, Dave jumped up, threw on some sweats, loaded the dog in the jeep and he was out the door before he even had a cup of coffee.

I got ready for work and when Dave got home with my jeep, I went to work.

The rest of the day was fine, almost...I got some work done, had lunch with a couple of friends, went shopping for work and back to the office to get a publication to the printer before they closed.  I was waiting on one school district.  I had emailed and reminded them, but now we were past the 1:00 deadline so I called them.  A call right back was promised and I said I had to be at the printer by 5:00...so I waited, and I waited, and I waited.

Then, those left-over donuts that were brought yesterday for our staff meeting started calling my name, LOUDLY.  Now, I didn't eat one when they were fresh, slightly warm, with the frosting a little soft and sticky from the warmth, no I waited until they sat out for two days and they were stale, hard and really not delicious...but I ate them anyway, as I stressed about the printing deadline and the afternoon slump set in (made worse by the adrenalin I produced in the morning after seeing my dog's insides). And I say 'they' because I didn't eat one; no, I ate two.  Even as I ate them and told myself they were not delicious, I could have a fresh warm one tomorrow or even on the way home tonight, I continued to eat one and then reach for the second one. I was a lost cause.

So, now I'm still waiting, hyped up on sugar and decide that is the perfect time to take my very dull scissors from my desk and trim my bangs since they had been hanging in my eyes all day and I was more than annoyed by then.  My office mate had gone home and I headed to the bathroom....um, yea.
It is a good thing hair grows.

Well, I needed a delicious treat so I made this for dinner.  It was warm, it was delicious, and it was healthier than those stale donuts.  At least dinner was a success.

Chicken Piccata

adapted from Barefoot Contessa

2 split boneless, skinless chicken breasts

kosher salt and ground black pepper

1/2 cup all-purpose flour

1 large egg

1/2 Tbsp. water

3/4 cup seasoned dry bread crumbs

olive oil

3 Tbsp. unsalted butter, divided

1/3 cup freshly squeezed lemon juice, (2 lemons)

1/2 cup dry white wine
1 Tbsp. chopped capers

Preheat oven to 400°F.

Line a sheet pan with parchment paper.
Mix flour, 1/2 tsp. salt, 1/4 tsp. pepper on a plate.  Mix egg and water in a shallow bowl.  Place breadcrumbs on another plate.

Pound chicken breasts into 1/2 to 1/4 even thickness.

Heat 1 Tbsp. olive oil in a sauté pan.  Dip chicken in flour, egg, then breadcrumbs and place in heated oil to brown on both sides.  Place on prepared sheet pan and bake in oven for 10-12 minutes, until cooked through.

For the sauce, wipe out the sauté pan with a paper towel.  Add 1 Tbsp. butter, lemon juice, capers, and wine to pan.  Let it reduce by half.  Season to taste with salt and pepper.  Add the remaining 2 Tbsp. of butter.

To serve, place one chicken breast on a plate, top with half the sauce.

2 servings

1 year ago:   Pumpkin Spelt Sourdough Bread and a Starving Friend
2 years ago:  Ultimate Decadent Brownies
3 years ago:  Apple, Bacon, and Onion Stuffed Pork Chops and My Pet Peaches


February 18, 2015  Sunrise 8:39 am  Sunset 5:32 pm  Temp. H 21/ L 1°F

Monday Mug Lemon Cheese Cake and the Lost Wedding Ring

Last Wednesday, after work, I went for physical therapy and a massage.  I arrived in my work clothes, and after my massage, left in my pajamas.  I took a pair of pj pants, a t-shirt and a sweatshirt to wear home.  I take all my jewelry off, so I put it in a red zip bag I have in my purse for mints and gum.  

I didn't get around to putting my jewelry on the next morning.  Not even my wedding ring!  We were busy, I mentioned it a couple of times but never took the time to reach into my purse and pull out the red zip bag to get everything on.  Friday went by, then Saturday.  But Saturday evening, we were going out for a Valentine's Day dinner, so on the way to the restaurant I reached into my purse to put on my jewelry and it was not there.  

I panicked.  I dumped everything out, hopeful that I was just missing it.  Nope, really not there.  We turned around and I searched through my car, perhaps the bag fell out on the floor...nope.  

We were already a little late for our reservation, so we went to the restaurant.  Dave gave me a hard time about losing my wedding ring, and bracelets, and diamond necklace, and earrings.  (Remember last year when I lost the diamond bracelet Dave gave me?) So, here I was losing stuff again.  I felt terrible.  Everyone tried to help.  We called the massage therapist to look in her massage room to see if I dropped it there, nope.  We thought about all the places it could be.  The Bboy and the Chick tried to change the subject and distract me.  Nothing worked.  

But then, the Bboy said something about the pajamas and the bag I take my clothes in.  Then I remembered!  I put the red bag in the big bag with my clothes, and I remembered putting my dress on top of the red bag...SO IT WOULDN'T FALL OUT, and then put my jacket on top of that.  I had it in my bedroom under all those clothes...um, yes, I hadn't emptied the bag yet.  We had a very nice dinner after that.

As soon as we got home, I raced upstairs and retrieved my red gum bag full of jewelry!  I was so relieved.  

So for Mug cake Monday, I made these Cheese Cake Mug Cakes.  This is one kind of cake Dave really likes.  I figured I owed it to him for the trauma I created on our night out.

Mug Lemon Cheese Cake
Mug Cakes, Leslie Bilderback

1/2 cup graham crackers, crushed
1 Tbsp. unsalted butter
8 oz. cream cheese
1/3 cup sugar
pinch of kosher salt
Lemon zest, and juice of one lemon
1 large egg.

Divide the graham crackers between tow large mugs.  Top each with half of the butter.  Microwave each mug separately for 20 seconds until the butter is melted.  Stir the crumbs with a fork so they are well coated with butter.  Set aside.

In a large bowl, beat together the cream cheese, sugar, and salt with a fork or large spoon until smooth and creamy.  Add the lemon zest, lemon juice and egg.  Beat the batter until smooth.  Divide the batter between the two mugs.  Plop the mixture on top of the graham crackers, and give each mug a little tap to settle the cheese mixture.  Microwave separately for 1/5 to 2/5 minutes each until the filling is slightly puffed (it will deflate).

Remove each mug from the microwave and chill for 15-60 minutes for full enjoyments.  Top with fresh berries and/or whipped cream.


1 year ago:   Maple Bacon Wrapped Chicken and Crock Pot Help
2 years ago:  Fried Dill Pickles and a Treat for My Husband
3 years ago:  Better than Sex Chex Mix

February 16, 2015   Sunrise 8:50 am  Sunset 5:21 pm  Temp.  H 34/ L 16°F

Sausage and Quinoa

Last week was a tough week.  The velcro dog is doing better, he got the drain out, pathology came back it was good, bad news (tumor was cancer, but very early stages and they think they got it all), my husband got sick and when I told him his mangina was showing because he was so grumpy and he got really mad and hasn't let it go, I got sick and called him a carrier, which also didn't go over well, it got cold again (-38 as I write this) and I feel like crap (oh yea, I already said that).

So, the last thing on my mind was blogging, besides I didn't have anything to say except complain about how bad I felt (nobody's got time to listen to that) and I didn't cook much because I was sick, Dave cooked dinner most nights.

So a couple days have gone by, I am feeling better, Dave still hasn't dropped the mangina comment (I'll never say that again, at least not in front of him) and I'm ready for life to get back to normal for a couple of weeks.

For work, I travel a lot, and our travel season officially starts Feb. 22.  I will be home 12 days total from Feb. 22 through April 26.  One day here, a couple days there, just long enough to unpack, have Dave do my laundry, and I'm off again.  So between now and Feb. 22 there is a long list of things I need to get done.

I hadn't planned on sharing this recipe.  It is one that I threw together for dinner with what I had on hand, but Dave started eating it and said, "Are you going to take pictures?  This is great, you can make it again."

And since he was still mad at me, that was high praise!  So, here it is.  I hope you enjoy it as much as Dave seemed to.

Sausage and Quinoa
adapted from Ellie Kreiger, Weeknight Wonders

1 cup rinsed quinoa
1.5 cups chicken broth
2 cups corn kernels,
2 Tbsp. olive oil
1 lb. moose sausage
1 medium onion, diced
1 cup grape tomatoes, halved
1/4 tsp. salt
1/4 tsp. black pepper
1/4 cup fresh cilantro leaves
1/2 lime

Bring chicken broth to a boil, add quinoa.  Reduce heat to low and cover until liquid is absorbed, about 15 minutes.  Fluff with a fork.
Meanwhile, heat oil in a large skillet over medium-high heat.  Cook sausage until browned, add onion and cook until softened.  Add corn, tomatoes, salt and pepper.  Cook until vegetables are tender, about 2 minutes.  Add quinoa and toss.  Chop cilantro.  Top quinoa and sausage with lime juice and cilantro.

1 year ago:     Pork Chops with Chick Pea Mash and Late Dinners
2 years ago:  Pear Upside-Down Cake and Watching Downton Abbey
3 years ago:  Chocolate Cake and Crazy Cooking Challange

February 11, 2015  Sunrise 9:03 am  Sunset 5:08 pm  Temp. H 1/ L -11 °F

Better than Sex Monday Mug Cake

A couple years ago I was going through my recipe cards and came across this recipe for Better than Sex Cake.  I also added this Better than Sex Caketini and Better than Sex Chex Mix.  But if you think any of these things are better than sex, then someone isn't doing something right...just saying.

I found in my mug cake book a recipe for Better than Sex mug cakes.  I thought I would share it with you for Valentine's day week.  They are truly delicious, and if you don't have a date for Valentine's day, you get to eat both which is almost better than sex, um yea.

Better than Sex Mug Cake
Leslie Bilderback, mug cakes

1 large egg
3 1/2 Tbsp. sweetened condensed milk
2 Tbsp. unsweetened cocoa powder
1 Tbsp. brown sugar
1/4 cup self-rising flour
pinch of kosher salt
1 1/2 Tbsp. caramel sauce
1 crushed Heath bar

In a large mug, whisk together the egg and oil with a fork. Stir in the sweetened condensed milk, cocoa, and brown sugar.  Add the flour and salt.  Beat the batter until smooth.  Swirl in the carmel sauce and crushed candy bar.  Divide the batter between two mugs.  Microwave separately for 1.5 to 2.5 minutes each until risen and firm.

Top with whipped cream, a caramel drizzle and a dust of crushed heath bar.

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February 9, 2015   Sunrise 9:10 am  Sunset 5:01 pm  Temp. H -9/ L -24°F