Four Foods on Friday #32

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.

#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.

Four Foods on Friday #27

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Here’s this week’s Four Foods on Friday questions. Stop by Val’s place if you want to participate for tomorrow.

#1. What brand of frozen dinners do you think are the best and why? I don’t typically get a whole bunch of frozen meals like Lean Cuisine type things if you mean whole meals but I think Stouffers Macaroni and Cheese is quite possibly the most heavenly mac and cheese ever made. Pop in the oven, 55 minutes later…foodgasm.

#2. What is your favorite frozen waffle or breakfast food? I like frozen blueberry waffles but rarely get them. I like the sausage and egg croissant by Jimmy Dean but again I might get those once or twice a year on vacation to save money.

#3. Frozen appetizers. Which one is your favorite? Cheddar jalapeno poppers. Though I like cream cheese… that inside poppers are just gross.

#4. Share a recipe or meal made from at least one frozen food. This recipe for Ice Cream Baked Potatoes looked kind of neat.

Four Foods on Friday #26

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Time for this weeks Four Foods on Friday post. If you’d like to participate, just click here , read the directions and post it on your blog.

#1. When going out to dinner what items do your order? Appetizers, soup, salad, dinner, dessert. We’ll order the occasional appetizer, get salad if it comes with the dinner, dinner and rarely dessert.

#2. How predictable are you when eating out? Do you usually order a meal that you’ve had before or do you like to try new things? We’re pretty predictable. When we find something we like, we usually stick to it. Occasionally one of us may venture out and the other will try a bite to see if we regret staying so in the box.

#3. When eating at a restaurant, what beverage do you like to order with your meal? Usually Pepsi or water unless I’m in the mood for iced tea.

#4. Name a meal that you ate at a restaurant that you liked so much you tried to recreate it, as well as the name of the restaurant and the recipe. Oh man, too many to mention! But I looooove TGIFriday’s Jack Daniels Glaze. I found a recipe for it that brings it pretty close that I use for Jack Daniels Meatballs which is just frozen meatballs in a double batch of this sauce.

T.G.I. Friday’s Jack Daniels Grill Glaze

1 head of garlic
1 tablespoon olive oil
2/3 cup water
1 cup pineapple juice
1/4 cup teriyaki sauce
1 tablespoon soy sauce
1 1/3 cups dark brown sugar
3 tablespoons lemon juice
3 tablespoons minced white onion
1 tablespoon Jack Daniels Whiskey
1 tablespoon crushed pineapple
1/4 teaspoon cayenne pepper

1. Cut about 1/2-inch off of top of garlic. Cut the roots so that the garlic will sit flat. Remove the papery skin from the garlic, but leave enough so that the cloves stay together. Put garlic into a small casserole dish or baking pan, drizzle olive oil over it, and
cover with a lid or foil. Bake in a preheated 325° oven for 1 hour. Remove garlic and let it cool until you can handle it.

2. Combine water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar in a medium saucepan over medium/high heat. Stir occasionally until mixture boils then reduce heat until mixture is just simmering.

3. Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out. Discard remaining skin and whisk to combine.

4. Add remaining ingredients to the pan and stir.

5. Let mixture simmer for 40-50 minutes or until sauce has reduced by about 1/2 and is thick and syrupy. Make sure it doesn’t boil over.

Makes 1 cup of glaze.

Four Foods on Friday

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(Posting today for a link but I’ll bump it tomorrow. Still time for you to join in if ya like!) Time for this week’s Four Foods on Friday #25 from Val. Feel free to join in and play along!

Here are this week’s four questions.

#1. Cottage cheese. Small curd, large curd, chunk or whipped? Hmm, I can go for any size or texture except runny. (Not sure what curd that falls under) I don’t like to feel like I’m drinking milk along with my curd. ;) Anyone like to put anything on theirs? I put…ready for it? A1 steaksauce on mine. Don’t knock it til ya try it!

#2. Burgers. Made fresh, preformed fresh or preformed frozen? I prefer made fresh. Hubby likes it when I spice ‘em up a bit with Lea and Perrin’s Worchestire (sp?) sauce and/or A1. Onion soup works too for a little more gourmet taste.

#3. If you could only buy one kind of salad dressing what would it be? Kraft Catalina French. If they were out of that then Parmesan Peppercorn.

#4. Share a crockpot or slow cooker recipe.

Get a nice size pork shoulder, put it in the crock pot, cover it with water until its over the roast. Pour in half a bottle of Hickory Liquid Smoke, cover and let simmer all day. When you come home to your yummy smelling home, take the roast out and put it in a bowl. Let it rest for 10 minutes then toss with coarse Hawaiian salt and you have a delicious easy kalua pig recipe! No imu required! (Best served with 2 scoops sticky rice and some aloha shoyu!)

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