FFoF tomorrow!

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You you’d like to participate in the Four Foods on Friday meme, stop on over to Val’s place and play along!  There’s still time for you to get your post up for tomorrow! 

#1. Fruits and veggies. Do you prefer them peeled or not? 
If it’s something like a carrot, then peel it.  If it’s a potato, I prefer skin on for the nutrients and the fact I don’t have to ask hubby to peel ‘em.  (*I’M* not peeling all those things!  LOL)  It just depends on what it is and what I’m making/using it for.

#2. What’s your favorite fresh fruit or vegetable smell? 
I love the smell of peaches but I hate the taste of them.  Same with strawberries.

#3. What’s the worst food smell you’ve ever smelled? 
SAUERKRAUT!!!  Retch.

#4. Share the recipe for the dish that you love to smell cooking in your oven.

Caramel Apple Crisp
8 servings
4 large Granny Smith apples, thinly sliced (about 8 cups)
25 KRAFT Caramels (1/2 of 14-oz. bag)
2 Tbsp. milk
25 NILLA Wafers, crushed (about 1 cup crumbs)
1/3 cup quick-cooking oats
1/4 cup firmly packed light brown sugar
1/4 cup (1/2 stick) cold margarine or butter, cut up

PREHEAT oven to 350°F. Place half of the apple slices in 1-1/2-qt. baking dish; top with half of the caramels. Repeat layers. Pour milk over caramel layer; set aside.

MIX wafer crumbs, oats and sugar in medium bowl. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle evenly over carmel layer.

BAKE 30 to 35 min. or until apples are tender. Serve warm.

Getting ready for Four Foods on Friday

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Here are this week’s questions.  If you’d still like to participate for tomorrow, just head on over to Val’s place!

#1. Cake. Buttercream, whipped cream or ice cream? 
BUTTERCREAM!!!!  Oh sorry, did I yell?  I meant buttercream.  (Wipes drool from mouth)

#2. When entertaining do you use real, paper, plastic or styrofoam dishes? 
Real because we have a condo and enough real Pottery Barn china for the amount of people who would fit into our place.  (I used to have my Pottery Barn china all protected in the basement and thought “forget this!  Life’s too short for these pretty dishes to get pulled out once or twice a year!”

#3. When hosting a party do you cook, have it catered or go to a restaurant?
99% of the time I will cook for it if its a small affair but when I had my mom’s 50th birthday party last year I had it catered by my friend and her family because I knew I couldn’t hack it on my own and still be a happy hostess.  They saved my rump royal!  (And I believe her mom said she’d never cater another party again!  LOL)

#4. Share a recipe that you frequently serve when having a party.

This is super easy and people rave about it…Teriyaki Meatballs. 

Frozen pre-made meatballs and a jug of that Kikkoman’s Teriyaki Glaze simmering in the crockpot for at least 3 hours.  People will drool over them!  If you wanna be fancy add a little scallions (green onion) into the mix.

Four Foods on Friday Meme #36

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Here’s this week’s questions for Four Foods on Friday.  If you’d like to participate, head on over to Val’s place and post for tomorrow! 

#1. Name your biggest cooking influence. 
My grandpa’s ex-wife Eileen.  I was about 6 when they were married and she was BIG into entertaining and when she did a spread, she did a SPREAD.  We’re talking chicken cordon bleu (which is why I had it at our wedding reception), au gratin potatoes, chocolate covered strawberries and tons of other things from scratch.  I always loved the grandeur of it all and how everyone would rave about her food.  Now whenever I have company over, I love to entertain and whip out my buffet server and let the compliments fly! 

#2. What is your ultimate comfort food?  
Hmm, that’s tough one.  It’s a tie between meatloaf with mashed potatoes, green beans and little fried onions on top and beef roast with my grandma’s homemade egg noodles over mashed potatoes and bake and serve rolls.  This is why I will never go low carb!  LOL

#3. Name one must have tool that you think every kitchen should have.
A good chefs knife and keep it sharp.  If there’s one thing I learned from Sam Choy he travels with his knife sharpener because he said most people’s knives are dull.  I’ve never let my knives go dull since and it really does make cutting so much easier and effortless.  As far as a “gadgety” type tool I couldn’t live without my apple corer/slicer and the mezzaluna chopper makes cutting herbs or mac nuts a snap.

#4. Share a time saving tip. 
The FoodSaver.  Ever since I bought this about 6 weeks ago, dinner’s have been so much easier.  I mean you do have to take a day to cut veggies and meats but by taking 2 hours out of a Sunday you make your prep time nill during the week when you want to maximize your time.  It’s also helped us lose weight because we can just vaccuum up any leftovers or make batches of things like meatloaf and such.

FFoF on Thursday #35

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Yes, I know it’s Four Foods on Friday but in case anyone wants to join in the fun at Val’s place then you can hop on over and post your answers tomorrow, Friday.  Got it?  Here’s this week’s questions:

#1. Name one cookbook, cooking website or food blog that you frequently use. 

I collect cookbooks but don’t use them TOO often.  I know, weird.  But one I always use come holiday time is the tried and true Better Homes and Garden Cookbook that almost everyone started out on.  Great sugar and gingerbread cookie recipes.

#2. Do you watch any cooking shows on tv? Which ones?  I live for Food Network!  (Which you would know if you saw I was at a taping of a Food Network show…hee hee)  I stay away from Rachael Ray and Bobby Flay because both annoy the heck out of me even Paula Deen is starting to grate a bit (it’s the laugh) but I’m pretty game for anything else.  I have an unhealthy obsession for the show Diners, Drive In’s and Dives and while it’s not a traditional cooking show, I have picked up some good tips from it!  (I’m still really peeved that they gave Emeril the ax)

#3. Are you in a cooking rut?  Name a food or dish that you’d like to find a recipe for. 

Not really but I’m always looking for a new way to make chicken.  I’m getting sick of stir fries, quesadillas or just baked/fried chicken so anyone things they’ve got a pretty slick way of cooking up the cluckers, feel free to leave a recipe!

#4. Share a recipe created by somebody else that you haven’t tried but would like to.

I’ve got a personally autographed cookbook from Rocco DiSpirito that I would like to make something from.  Some of his ingredients require a little digging but I need to get off the rump and try them. 

Here’s one for you: Martini Bianco Marinated Salmon with a Lemon and Basil Fresh Breadcrumb Crust

Four Foods on Friday #34

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It’s business as usual at Val’s place this week.  Here’s this weeks questions.

1. What is one food that is grown, produced or made near where you live.  Corn!  If you are from Ohio, you KNOW what’s “knee high by the 4th of July!”

2. What is one food from another location that you haven’t had anything like anywhere else.  Poi.  This is taro root boiled and mashed into a purple, tasteless paste.  Back in the day Hawaiians used to mix it with the salty cured meats to balance out the flavor.

3. What is your favorite food from somewhere else?  Rambutans.  The weird looking spiky fruit tastes like a peeled grape and is very refreshing.

4. Share a family, ethnic or international recipe. 

Chilled Tropical Fruit Purée with Rambutan Stuffed Pineapple

INGREDIENTS
1 can Pineapple, drained
1 can Mango, drained
40m1 lemon or lime juice
1 can Hosen Rambutan Stuffed with
Pineapple, drained
8 strawberries, quartered

HOW TO
1. Place the drained Pineapple, Mango, and lemon juice in a blender and process until smooth. Chill in the refrigerator for 30 minutes.

2. Spoon the blended purée into a bowl and garnish with Rambutan Stuffed with Pineapple and strawberries.

SERVES: 4

TIMES: 10 minutes (excluding chilling time)

CHEF’S TIP
For an even more refreshing dessert, freeze the drained Pineapple and Mango for 20 minutes before blending.

Four Foods on Friday #32

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Here’s this week’s FFoF questions.  You’ve still got time to participate if you like, just stop on by Val’s place.

 #1. What snacks do you eat at the movies? Do you buy them there or bring your own?  We don’t go to the theaters anymore.  It’s way too expensive and there’s just nothing out there we’re dying to see.  We have Netflix.  When we do get movie snacks though I like Red Vine licorice (mmm), Reese Cups, Reese Pieces or Junior Mints.   When we did go to the theater we always snuck it in my big purse.  Thank goodness for twist top 20 oz bottles.  Gone are the days where I have to cough as I crack open my can of pop!

#2. What’s your favorite food movie, or movie that shows a lot of food?  There are food movies out there?  I suppose b/c my brain is stuck I’ll say Willy Wonka (the GOOD one not the Johnny Depp disaster).

#3. What food or meal do you wish was available at the movies and why?  A nice big plate lunch with teri beef, kalua pork and 2 scoop rice or fried noodles.  But then I suppose I’d go into a food coma, go to sleep and miss the movie!

#4. What’s your most favorite way to make popcorn? Hot, cold, buttered, air, microwave, chocolate, caramel, you get it.  Microwave.  I don’t have the patience or desire to do more.  My favorite is Kettle Corn or caramel.

Four Foods on Friday #31

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It’s Four Foods on Friday time. If you’d like to participate, you’ve got one more day, just stop by Val’s place.

Here’s this week’s questions:

#1. What is your favorite food that is cooked on the barbeque?
I suppose I’m pretty traditional…burgers, chicken, steak, etc.

#2. What veggies, if any, do you cook on the barbeque? Definitely sweet corn. You soak them in water for an hour with the husks still on, then wrap them in foil and put on the top rack when you turn on your grill. When your meat is done the corn will be done and it’s 100x more tasty than cooking it without them. YUM!  (Of course butter and Hawaiian salt are mandatory!)

#3. Tell us a little about your barbeque habits. Who grills, how often, what months, etc. The man usually grills but he’s about to get his spatula revoked. He’s not a born griller and has returned burgers with hunks of meat missing due to not oiling the grill. So I told him he’s on probation! LOL We don’t grill often, maybe twice a year if we’re lucky during the summer but I’d like to change that.

#4. Share a barbeque recipe.

Grilled Banana Smores

Be sure to use firm, ripe bananas. Super-ripe bananas will be hard to skewer and may fall through the grill rack.

Ingredients
3 small bananas, cut into 1-inch pieces
12 (0.3-ounce) individually wrapped squares dark chocolate
12 graham cracker sheets, halved

Preparation
Thread banana pieces onto 3 (8-inch) metal skewers. Place skewers on a grill rack coated with cooking spray. Grill, covered with grill lid, over medium-high heat (350° to 400°) 5 minutes or until soft. Place 1 square dark chocolate onto 1 graham cracker half. Top with hot banana pieces and another graham cracker half. Repeat with remaining ingredients.

Yield
Makes 12 servings
Recipe courtesy Coastal Living

Four Foods on Friday #30

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Here’s this week’s Four Foods on Friday:

#1. What’s your favorite white beverage?  Milk…skim please.  Whole is like drinking cottage cheese slightly less chunky.

#2. What’s your favorite white gravy, sauce, condiment, dressing or topping?  I suppose parmesan peppercorn ranch dressing and mozzarella cheese as a topping.

#3. What’s your favorite white item from the refrigerated section? French onion dip from Kroger and you dip some cauliflower in it and you’ve got a white summertime delight!

#4. Share a recipe for something white.

It’s not my recipe but so I’m contributing A recipe, here’s one for White Chocolate Chip Macadamia Nut Cookies.  Add a scoop of vanilla ice cream and cool whip for a white dessert. 

Four Foods on Friday #29

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Here’s this week’s installment of Val’s Four Foods on Friday.

#1. What’s your favorite beverage containing chocolate or chocolate flavoring?  I love chocolate milk or hot chocolate with mini marshmallows.

#2. What’s your favorite chocolate bar? Well I like Milky Way, Snickers, 100 Grand and others but my actual favorite chocolate treat is Lindt Dark Chocolate Truffles.  There is NOTHING better chocolate-wise in this world.  Heaven in a ball.

#3. What’s the most unusual thing you’ve ever eaten that had chocolate in it?  Chocolate covered squid.  It’s as disgusting as it sounds but its apparently a big seller for Big Island Candies.
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#4. Share a recipe using chocolate.

Easy PMS Cake

Get a chocolate chocolate chip cake mix and bake it in 2 8″ round cake pans.  Get 2 cans of chocolate chocolate chip frosting and frost the middle of the 2 cakes and then the outside.  Have some milk handy, it’s rich.  There will be no one who can resist it, I get tons of requests for it.  Can make them in cupcake form if you prefer.

Four Foods on Friday #28

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Here’s this week’s Four Foods on Friday post.  If you’d like to participate, head on over to Val’s place. 

#1. How do you make chicken salad?  I don’t.  Not a fan of chicken salad despite liking all of the ingredients.

#2. Fast food chicken. What fast food restaurant makes the best chicken?  Raising Cane’s uses the best quality chicken and it’s almost always juicy but their breading is bland.  If they breaded that with KFC’s batter, I’d be a happy girl!

#3. What’s your favorite way to eat chicken?  With fingers, fork, chopsticks, skewers…whatever gets it to my mouth!  If you mean how I’d like it prepared, I’m not picky but one of my favorites is macnut crusted chicken breast.  Mmmm.

#4. Share a recipe using chicken or take a picture of a chicken dish. 

Chicken Cordon Bleu

INGREDIENTS
6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream

DIRECTIONS
Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.

Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

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