Archives for December 2006

The Sister-in-Law and her boyfriend just broke up, and she’s coming over for dinner tomorrow night. So, the question of the day is, what is YOUR favorite “break up food?” I vividly remember working my way through too much Haagen Dazs after a break up in my early 20s, spending time hanging out in my bedroom, refusing to change from my sweats, for the better part of three days. And I was the one that broke up with him! Then all the sudden, without giving it hard, focused thought, you turn the corner and that little voice inside you says, “enough already,” and all is instantly right with the world.

So what does it for you? Is it pure junk food? Do you go the comfort food route with the cheesiest mac and cheese you can conjure up? Or do you do a total 360 and go in the complete opposite direction … hitting the gym, eating cleanly and vowing to make him sorry the relationship ended the next time he sees you? What food gets you over a break-up?

I know what I’m making for dinner tomorrow, and there will be chocolate. ‘Nuff said. Until then…

A year ago today… mixed bag

I love the holidays. So much so that I’d be hardpressed to pick a favorite one. Christmas is definitely in the top 3, right up there with Halloween and Valentine’s Day. I love the festivity of it, hauling out all the decorations, planning just the right menu, and celebrating with family and friends. Whatever the holiday, we jump in with both feet. OK, probably me leading the way slightly, but I drag them in happily with me.

We have a few Christmas traditions, and one is our Santa and Snowman collection. When The Husband and I got married, we bought a Santa at Christmas time, and every year, we have continued that tradition. When Nicholas was born, it was Snowmen, and every year, we buy a Snowman to celebrate the holiday with him. It’s one of the many things we look forward to, selecting the perfect one each year. In fact, The Husband complains if I try and buy them without his input. So now 8 Santas and 4 Snowmen in, there’s a little bit of holiday in every room in our house, and I wouldn’t have it any other way.

What about you? What are your special holiday traditions? Until tomorrow…

A year ago today … those rosy cheeks!

I am totally on target with Christmas shopping. How many people left to buy for on my list? What’s that? Nobody? ::insert maniacal laughter here:: Oh yes, that’s right. I’m DONE with my Christmas shopping!

Unfortunately, that’s the only thing I’m done with. I just picked up the pictures of Nicholas to go out in the Christmas cards that have yet to be addressed. I haven’t planned our Christmas Eve Feast of Seven Fishes menu yet, and most importantly, I haven’t started baking for the Cookie Care Packages that I send out. So while I may be totally and completely organized in one respect, all the rest of the aspects of the holidays are lagging far behind, far far behind.

I’ve designated this weekend as Operation Bake Up a Storm, so that means I need to figure out exactly WHAT I’m going to be making. I should also probably make a list of who I need to send the packages to, but I’m more of a fly-by-the-seat-of-my-pants kinda gal.

One of my biggest problems is whittling down my list of what to include in the packages. So many recipes, so little time. I know I’m definitely making batches of both Chocolate and Peanut Butter No Bake Cookies, but beyond that, it’s anybody’s guess. So I’m turning to you guys… Whatcha baking for your holiday treats? C’mon, inspire me!

Until tomorrow…

A year ago today… mmmm, delicious soup.

P.S. I’ve been trying to track down a lit-up wreath for the outside of the house. I saw it on a house a few blocks away, and yes, I’ve thought of asking them where they got it, but they’re never home when I stop by. When it’s not lit, it’s all white. Lit, it’s very twinkly and perfect for some unadorned spot on our house. If you’re familiar with the big snowman that Costco sold last year, it twinkles like that. Know who sells it? Clue me in. I’ve been everywhere and can’t find it!

It’s that time again. The 2006 Food Blog Awards are underway. You can get all the deets right here. Time to recognize your favorite food blogs … the ones that make you laugh out loud, run to the kitchen inspired to cook or just make you come back day after day just to see what they’re up to. Seeing who everyone nominated is also a great way to discover new sites. Happy reading … and voting!

Until tomorrow…

OK, the jury is still out on quite possibly the world’s greatest new invention. My plan was simple. Nicholas, my stepdaughter and I were going to make Snowman Cupcakes for him to bring into school tomorrow, using the markers to make the eyes, mouth and orange carrot nose. Simple, right? Well, suffice it to say that these markers don’t work well on cupcake frosting, although they claim to. Pathetic actually. I was quite disappointed. That’s not to say they don’t have their place, but it certainly isn’t for cupcakes. So the kids ended up going to town with the sprinkles and purple glitter. Hey, it all tastes the same going down anyway, right?

Tonight’s dinner was delish. Two new recipes, with one definitely going into rotation. It’s been awhile since we made hamburgers, so that was the plan tonight. I ended up going with Beef Wellington Burgers, complete with sauteed mushrooms, pate, Dijon mustard and cornichons as toppings. Simply divine and oh so packed with flavor. Now knowing how picky my crew is with burger toppings, I kept all the intended pieces separate, so everyone could be as brave as they could manage. The Husband skipped all and went with ketchup. Coward. Nicholas opted for a pickle and cheese sandwich with a smear of applesauce. Blech. My stepdaughter was very adventurous and after I described pate as a “ham spread” (shhhh!), she discovered something new she likes. She used all the toppings except for the mushrooms. Good for her.

As a side, I went with a Cheesy Scalloped Potatoes recipe from Southern Living magazine. It was good, not a wow, and probably won’t get repeated. Definitely edible and tasty, but there are probably better ones out there for us ti discover. Well, me and my stepdaughter anyway, so the boys won’t eat potatoes this way.

OK, without further ado, I’ll leave you with the pups for tonight. Until tomorrow…

A year ago today … my Top 10 Favorite Foods.

P.S. Don’t forget to place your order for the 2007 Eli/Sweetnicks Desktop Calendars! Just $5, includes shipping, for the perfect stocking stuffer for your favorite animal lover. A portion of the proceeds benefits animal rescue. You can see here for a sample of one of the pages. Drop me a line at sweetnicksplace@aol.com to place your order.P.P.S. If you’d like to be placed on my e-mail list to keep up with what cookbooks I’m selling, just drop me a line at sweetnicksplace@aol.com.

First up tonight is Simba from Up a Creek Without a PatL, who is enjoying some fresh fallen snow. Take a peek at this cutie too!

The pups at Sugar Creek Farm join us for the first time today. Adorable dogs – love the Pyrenees!

Willie from Eating for One in Kansas is back!

The heartbreaking tale of these two pups can be found on Dispensing Happiness’ porch – poor things.

It’s Multy from Peanut Butter Etouffee – poor baby is under the weather:

Love this picture of Lucky Buddy Bear from Farmgirl Fare – adorable!

Beef Wellington Burgers
Recipe Courtesy of Every Day with Rachael Ray
Makes 4 burgers

1 1/2 pounds ground sirloin
1 shallot, finely chopped
2 to 3 tablespoons finely chopped fresh parsley
1 tablespoon Worcestershire sauce (eyeball it)
Salt and freshly ground pepper
Extra-virgin olive oil (EVOO), for drizzling
3 tablespoons butter
1/2 pound cremini or white mushrooms, sliced
1/4 cup dry sherry
2 tablespoons Dijon mustard
4 eggy rolls, split and toasted, or 8 thick slices challah bread, toasted
1 small bunch watercress, chopped
1/2 cup chopped cornichons or baby gherkin pickles
1/2 pound truffle mousse pate

In a medium bowl, mix together the meat, shallot, parsley and Worcestershire sauce; season with salt and pepper. Score the meat into 4 equal portions and then form into large patties. Heat a drizzle of EVOO in a large nonstick skillet over medium-high heat. When the pan is screaming hot, add the patties and cook for 4 minutes on each side for medium rare, 6 minutes on each side for medium well.

Meanwhile, place a medium skillet over medium heat. Melt 2 tablespoons butter in a drizzle of EVOO, add the mushrooms and cook until tender, about 6 minutes. Pour in the sherry and let it cook off, about 30 seconds. Season the mushrooms with salt and pepper and remove from the heat.

Stir together the mustard and remaining 1 tablespoon butter. Spread the Dijon butter liberally on the bun bottoms. Top with the watercress, a burger patty, a pile of mushrooms and a few chopped cornichons. Spread the mousse pate on the bun tops and set them into place.

Cheesy Scalloped Potatoes
From Southern Living magazine
Serves 8

1/2 cup mayonnaise
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups milk
1 cup shredded sharp Cheddar cheese
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh chives
1 teaspoon chopped fresh thyme
4 cups (3 lb.) thinly sliced baking potatoes (about 4 large)
2 tablespoons grated Parmesan cheese

Combine 1/2 cup mayonnaise and next 3 ingredients in a saucepan. Gradually add milk, and cook, stirring constantly, over medium-low heat 8 to 10 minutes or until thickened. Remove from heat. Add Cheddar cheese and next 3 ingredients, stirring until cheese melts and is well blended.

Place half of potato slices evenly in a lightly greased 11- x 7-inch baking dish; pour half of cheese mixture over potatoes. Repeat layers with remaining half of potato slices and cheese mixture. Sprinkle evenly with Parmesan cheese.

Bake, covered, at 350 for 1 hour. Uncover and bake 30 more minutes or until potatoes are golden brown and fork tender.

OK, well that might be overstating it just a tad, but this new discovery could change the way you decorate your baked goods. You use these markers to write on your cakes, cupcakes and cookies, just like you would use a normal colored marker. How cool is that? So much easier than trying to have a steady hand while using those icing tubes. This nifty thing is made by Wilton, and I found them at Michaels on a recent trip. Tune in tomorrow to see what Nicholas and I use them for. Until then…

A year ago today… my Top 10 Favorite Foods.

P.S. Don’t forget to place your order for the 2007 Eli/Sweetnicks Desktop Calendars! Just $5, includes shipping, for the perfect stocking stuffer for your favorite animal lover. A portion of the proceeds benefits animal rescue. You can see here for a sample of one of the pages. Drop me a line at sweetnicksplace@aol.com to place your order.P.P.S. If you’d like to be placed on my e-mail list to keep up with what cookbooks I’m selling, just drop me a line at sweetnicksplace@aol.com.

Last night, the wind was whipping around so much, you could hear things thrashing around outside and see the curtains moving inside. Baby, it is cold outside, and it seems that Winter has finally hit New Jersey. I’d say it’s about time, though I’m not sure I’m quite ready for it. Either way, the air conditioners are definitely coming out of the windows this weekend. Brrrr.

With such a chill in the air, when I saw a crock pot recipe for tummy-warming, stick-to-your-ribs Ribs over on the Cooking Light Bulletin Board last night, I knew just what I was making for dinner tonight. The recipe is actually originally from Mark Bittman, he of The Minimalist Cooks Dinner and How to Cook Everything fame. I have made very few of his recipes, but if they’re anything like this one, I will definitely be revisiting his cookbooks very soon.

Throw a bunch of things in the crockpot, cover and let it do its thing for 5-7 hours. Seriously, can it get easier than that? Nope, I don’t think so. I cooked up a batch of rice and put the finished ribs, sauce and fresh cilantro and scallions over the top. The sauce was deliciously flavored, and the meat was just falling off the bone in an “OMG this is amazingly good” way. Needless to say, this one is definitely going to be repeated; in fact, on Sunday night, so I can drop off a batch at my parents’ house on Monday. So, so good. Do try it if you get a chance. Go dust off your crockpot, buy the ingredients and take the chill off your bones with this recipe. I guarantee you’ll be glad you did. And with the copious amounts of herbs and spices in this recipe, it’s going right to Kalyn’s Weekend Herb Blogging, which is being hosted by What’s Cooking in Carolina?

And as you can see from the other photo, a minor kitchen mishap. Dang Pampered Chef knives are too sharp for their own good. I actually cut the same left thumb a few weeks ago, and it was finally starting to heal until I nicked it again chopping up the cilantro tonight. Sigh. I’m such a klutz in the kitchen, usually sporting a burn or two from the oven and various nicks on my hands. Get the sharp knives away from me, please. You’d think the ten stitches in my left hand from an unfortunate avocado incident a few years ago would be enough, right? No matter how careful I am, it’s always a challenge.

A year ago today… all sorts of good stuff.

P.S. Don’t forget to place your order for the 2007 Eli/Sweetnicks Desktop Calendars! Just $5, includes shipping, for the perfect stocking stuffer for your favorite animal lover. A portion of the proceeds benefits animal rescue. You can see here for a sample of one of the pages. Drop me a line at sweetnicksplace@aol.com to place your order.P.P.S. If you’d like to be placed on my e-mail list to keep up with what cookbooks I’m selling, just drop me a line at sweetnicksplace@aol.com.

Short Ribs with Chinese Flavor
Recipe courtesy of Mark Bittman

8 short ribs, about 3 pounds (I used regular ribs)
1/2 cup soy sauce
1/4 cup sugar or honey
3 star anise (I used a teaspoon of five spice instead)
6 scallions, trimmed
1 3-inch piece cinnamon (I used a teaspoon of ground cinnamon)
5 nickel-size slices of ginger
1 teaspoon Sichuan peppercorns (I skipped)
Salt
Cooked white rice for serving
Chopped scallions or fresh cilantro leaves for garnish.

Combine all ingredients, except salt, rice and garnish, in slow cooker. Cover and cook until meat is very tender and falling from bone, 5 hours or more on high, 7 hours or more on low. Taste and add salt if necessary.

If you like, remove meat, strain liquid and refrigerate meat and liquid separately;
skim fat from liquid, and reheat with meat. Serve hot over white rice garnished
with scallions or cilantro.

The Husband called me this afternoon and told me that he and Nicholas are going out for a Boys Night Out. Because he worked late last night, it was a treat for Nicholas and he was excited and asked if they could go to the “red star restaurant” (what you and I call Lone Star Steakhouse), after finding out that his first request, the bagel shop, was closed. Heck, I was excited too … peace and quiet for a short respite and a chance to catch up on the burgeoning piles in my office.

Usually when The Husband isn’t home for dinner, it’s my chance to make something I know he’ll wrinkle his nose at. Long-time readers will know that might be tortellini or mushrooms for me, two of my favorite things that he’s none too fond of. But some nights, it’s simpler than that and just a plate of crackers and soft cheese at my desk will do, in an attempt to be productive with the time I have. What about you? What do you cook or eat when your partner in eating is away for dinner? Do you go wild and hit junk food with reckless abandon? Cheese in a can with Ritz crackers? Take-out? Or is it something that you don’t make often because no one else will eat it? Curious minds want to know.

…

With the holidays nearly upon us, I’ve gotten a bunch of e-mails from people asking for cookbook suggestions, and I’m ALWAYS happy to help with that! There’s a bunch of new ones that have come out recently that are making their way to my OWN Wish List, and some even to my bookshelf already, and around the holidays, there’s never a shortage of new titles.

We entertain a lot, so any book that has entertaining as the topic, I am there. The folks from Real Simple magazine have come out with Real Simple Celebrations, and it’s a definite winner. Covering major holidays and theme ideas, it’s packed with dinner menus, table setting suggestions and more, with a focus on keeping it, you guessed it, simple and even cost effective.

Next up, the popular Barefoot Contessa. I have every one of Ina Garten’s cookbooks in my collection and people always ask which one to start with. Truth is, you can’t go wrong with any of them. She focuses on fresh flavors and simple dishes that work well for both company and a weeknight meal. Her newest cookbook, Barefoot Contessa at Home, brings us more of the feel-good food that she’s become known for, with recipes like Pesto Paninis, Chocolate Cupcakes with Peanut Butter Icing and Stuffed Pork Loin….

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