Recipes!

A few recipes I want to try!!!

From Southern Living August 2011

Cornbread Crab Cakes

8 oz RF sour cream

2 Tbsp picked jalapeno pepper slices

2 Tbsp chopped fresh cilantro

2/3 cup finely diced red bell pepper

1/2 cup sliced green onions

2 tsp olive oil

1 garlic clove, minced

1/3 cup RF mayo

1/4 cup chopped fresh parsley

2 large eggs,lightly beaten

1 tsp hot sauce

1 tsp Old Bay seasoning

1 tsp lemon zest

2 cups Light cornbread crumbs

1 lb fresh lump crabmeat

Vegetable cooking spray

Stir together first three ingredients. Cover and chill.

Saute bell pepper and onions in hot oil in skillet for 1 minute, add garlic. Cool.

Combine bell pepper mixture, mayo, and next five ingredients in a large bowl. Fold in cornbread and crabmeat. Shape into 16 cakes (~1/4 cup each). Chill for 1 hr.

Lightly coat cakes with cooking spray. Cook crab cakes in batches, in a large skillet over medium heat 3-4 minutes on each side or until brown. Serve with Cilantro Jalapeno Sour Cream! Enjoy!!!

Georgetown Cupcake

Hummingbird Cupcakes
Makes 1 dozen

1 1/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter

1 cup granulated sugar

2 large eggs, room temperature

1 cup mashed ripe bananas (from about 3 large bananas)

1 tablespoon clover honey

1 cup chopped pecans

1/2 cup crushed pineapple, drained

1/4 cup hot water

Cream Cheese Frosting

1/4 cup (1/2 stick) unsalted butter, room temperature

4 cups confectioners' sugar, sifted

1/4 teaspoon pure vanilla extract

6 ounces cream cheese, room temperature

Directions

Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with cupcake liners; set aside.

In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt; set aside.

Place butter in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed until fluffy. Add sugar, and cream together until well combined, 2 to 3 minutes.

Add eggs, one at a time, beating slowly after each addition. Add banana and honey and mix on low until well combined. Add pineapple; mix on low until combined. Add 1/2 cup pecans; mix on low until well combined.

With the mixer on low, slowly add one-third of the flour mixture, followed by one-third of the hot water. Repeat process twice, alternating flour mixture and hot water, and ending with hot water. Mix until just combined.

Fill each muffin cup two-thirds full with batter. Transfer to oven and bake until a toothpick inserted into the center comes out clean, 24 to 26 minutes. Transfer pan to a wire rack; let cupcakes cool completely.

Frosting:

Place all ingredients in the bowl of an electric mixer fitted with the paddle attachment; beat until well combined. Continue mixing until frosting is light and fluffy, about 1 minute more.

Transfer frosting to a pastry bag fitted with a large 5/8-inch round tip (such as Ateco #808). Pipe frosting onto cooled cupcakes and set aside.Sprinkle cupcakes with remaining 1/2 cup pecans and top each with a fondant bird shape; serve.

Coupon class!

I am pleased to say that the coupon class went off without a hitch!!! Young and Frugal in Virginia came and taught us girls all her secrets of bargain shopping!!!

Georgetown Cupcake was in attendance! They made a beautiful cupcake display on my cupcake stand!!! And, ohhhhh so yummy!!!!

The rest of the food...Buffalo Chicken bites (recipe below) and Mediterranean Dip served with crackers!!!

Buffalo Chicken Bites:

12 oz Cream Cheese, softened

2 Tbsp HOT sauce

1/3 cup blue cheese, crumbled

1/4 cup finely chopped celery

1 cup finely chopped cooked chicken breast

2 Pillsbury Crescent "Place and Bake" Rounds

1/3 cup butter, melted

1 cup Panko bread crumbs

Mix cream cheese and hot sauce together in medium bowl. Stir in blue cheese and celery. Stir in chicken. Shape into 1 1/2 inch balls and place on cookie sheet. Refrigerate for 20 minutes.

Preheat to 350 F. Cut crescent rounds into 16 rounds. Press each round into a 3 inch diameter. Place chilled chicken mixture on center on dough and shape dough around to cover.

Roll crescent chicken balls in butter and then in panko break crumbs to coat. Place on baking sheet. Bake for 17-22 minutes or until golden brown. Serve warm.

Dip:

8oz Cream Cheese

1/2 cup Miracle Whip

1 cup chopped tomatoes

1 cup chopped cucumber

1/4 cup chopped black olives

1 cup crumbled feta cheese

Mix cream cheese and miracle whip in bowl. Chill. Spread in serving dish. Layer with tomatoes, cucumbers and black olives. Sprinkle with feta cheese on top.

Updates...

Updates on my life since moving -

• I have been FORCED to learn to parallel park! That wasn't a part of driver's education at ERHS and Salisbury didn't have much parallel parking....so I avoided learning that most of my life. I have to say I can now parallel park...otherwise, I would not be able to EVER park my car on the street in DC!
• I NEVER leave the house without my GPS! I may not use it ALL the time (white lie) but it is like my security blanket.
• I made it through hospital orientation and I'm now functioning on my own. I have yet to make anyone mad, I've even made a few friends with the doctors. A few of the doctors think I have a "black cloud"...but what's new!!!
• I have one more month of freedom before grad school starts! I'm excited for a little anxious to be back in school!!!

And finally...I'll post some pictures of my apartment for all.....

Wine rack put to good use (from my sketchy neighbor in Chapel Hill!)

Bedroom with my "Carrie Bradshaw" closet--> bathroom.

Nice little patio set on my balcony (with my wax stain in the back! Dang heat melted my candle!)

Instuctions.....

From Flying Stiletto....

Boyfriend,

I am writing this to save us a fight. This is my instruction manual. If you send me you instruction manual, I will be very very grateful. I will follow it.

I am a typical woman, I need flowers/jewelry/cards. It reminds me that you care about me and that you took the time to think about me and do something. I look at the flowers, or wear the gift, or read the card over and over again and remember how amazing you are. I brag to my friends about what a great boyfriend you are. I feel loved and warm and fuzzy. I know these things are not important to you (at all) but they are very important to me! You can think I am selfish, or materialistic, or think I worry about stupid things that don't matter, but the fact of the matter is, these things are important to me. Please keep that in mind for the rest of our relationship! I will be very happy, appreciative, and give you lots of love in return.

These are important dates:

Valentines Day: February 14th

My Birthday: October 11th

Christmas

Promotions/Accomplishments

(Flowers/cards just because are nice too)

On these days I will be very depressed if there is no sign of your love. It could be taking me out on a date or dinner with reservation (meaning you planned in advance). If there is nothing, I will be very very depressed. Believe me, we have been through this.

I will start off my grieving period by eating everything chocolate in the house. Then I will eat everything I can find with refined carbohydrates until I make myself sick. Then I will feel absolutely disgusting and I'll lie in bed feeling like I'm going to throw up for a few hours. Then I will turn angry and not want to talk to you. When you finally call (clueless) I will be short with you on the phone and start a big fight. There will probably be tears.

I don't want any of this to happen. I know, even though it's a stupid woman thing and it doesn't make sense to you, it will still happen.

Like I said, I am open to any instruction manuals you may have. In fact, it would be so much easier, if you had some instructions for me so I don't screw up and hurt your feelings! I care about you and I want to make you happy everyday, just like I'm sure you do for me. Ok, that all. Save this. Refer to it as needed. Mwah!!!

Your Girlfriend

(Guys- Take our advice, it will save you a lot of pain down the road)

(Girls- original post is below, tweak and repost for your man!)

http://flyingstiletto.blogspot.com/2011_01_01_archive.html

Grocery shopping adventures....

I decided to run into Harris Teeter on my way home from church today...just for a few things! I'm working night shift this week, and there is NO food in the hospital at night....so take your food or starve! So I decided to go to the store and get a few staples! Hummus....Lean Cuisines....Water.....

It's extremely hard to park at Harris Teeter on Sunday b/c everyone is there shopping...so I parked my car in the garage....no biggie I thought....I'm just getting a few things! WRONG!

So, I go into Harris Teeter...watermelon sounds good!!!! Hummus check....Water check....Lean cuisine check....then major fail buy 1 get 1 12 pack soda....so I get two!

As I am checking out, I think how the heck am I going to get this to my apartment with my car in the garage?!?! It's too much to carry! Ok...I'll push the cart as far as I can to the apartment....and go up the loading dock! Solution!!! WRONG! Loading dock was closed!

So I got as close as I could...then carried as much as I could to the apartment lobby in stages (while hoping no one stole my watermelon and water still in my cart unattended!). I got it all in the lobby....then all in the elevator......then major fail.....I DROP MY WATERMELON!!!! CRACK!

I think I can save most of it...

FAIL FAIL FAIL....

What's Your SSB?

From Urban Dictionary : "Secret Single Behavior." A term originating from the television show Sex and the City, a SSB is an action or habit that one indulges in only when alone. This refers especially to behavior that is hidden from one's significant other and that could be potentially embarrassing (or disastrous) if discovered.

Carrie Bradshaw stacks saltines-- she puts grape jelly on them. And she eats them, standing up in the kitchen while reading the latest issue of Vogue. It's her SSB.

We ALL have our SSB....if I told you what my SSB was it wouldn't be secret though would it?!? The other night dear BF called to see what I was up to...and was shocked to hear I was up to my SSB. What is SSB?!?! Secret Single Behavior?!?! Yes....you'll never know!!!

Gotta keep him guessing!!! ;-)

http://www.sheknows.com/love-and-sex/articles/804783/whats-your-ssb

Chicken Provencal...It's what's for dinner!

Baked Chicken, Veggies, Mashed Potatoes and a glass of Chardonnay on the patio....

I saw this recipe and it struck my eye!!! It was delicious so I thought I'd share!!! I tweaked the recipe a little so I will share the original and my tweaking!!!

1/4 cup red wine vinegar

3 Tablespoon Olive Oil

5 Dried Dates, pitted and chopped (I omitted)

3 Tablespoons chopped and pitted Kalamata olives

2 bay leaves (I omitted)

3 Tablespoons garlic, crushed, minced with 1 teaspoon salt

2 Tablespoons fresh oregano

Fresh ground pepper

3 pounds bone in, skin on chicken thighs (I used 3 chicken breasts, boneless, skinless)

1 small onion, thinly sliced

4 plum tomatoes (I used cherry tomatoes)

3 Tablespoons packed light brown sugar (I omitted)

1/4 cup dry white wine (I omitted)

2 Tablespoons minced fresh parsley (optional) (I omitted)

Feta cheese (my addition)

Combine vinegar, olive oil, dates, olives, bay leaves, garlic, oregano and pepper to taste in a large container with a lid. Add the chicken and toss well to coat. Let this sit overnight in the fridge (or at least 6 hours.).

Preheat to 350 degrees.

Put chicken in casserole dish. Pour marinade from container over the chicken. Scatter the onion slices between the chicken pieces and wedge tomatoes into crevices. Sprinkle each piece with brown sugar. Then pour white wine over dish and chicken. Bake for one hour or until chicken juices run clear, and the tomatoes are browned and onions are soft.

I added feta cheese to the chicken once plated. YUM!!!

I served it with these veggies... (recipe below!)

Vegetable Tian

olive oil

1 large yellow onion, thinly sliced

2 garlic cloves, minced

coarse sea salt

freshly ground black pepper

12 fresh thyme sprigs, leaves only

2 medium green zucchini

2 medium yellow zucchini

2 thin eggplants

4 plum tomatoes

1/4 cup grated Gruyère

Preheat oven to 375 degrees F. Brush the bottom and sides of a 9-by-13 baking dish with oil.

Warm oil in a heavy-bottomed sauté pan over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the onions and cook until soft and translucent, about 8 minutes. Season with salt and pepper. Add half the thyme leaves. Spread the onion and garlic mixture in the bottom of the baking dish.

Cut the zucchini, eggplants, and tomatoes into 1/4-inches thick slices, discarding the ends. Layer the slices in the the baking dish on top of the onions and garlic, alternating the vegetables to create a colorful design. Drizzle surface of vegetables with oil. Season with salt and pepper. Sprinkle with remaining thyme leaves.

Cover baking dish with aluminum foil and bake 30 to 40 minutes. Remove foil cover. Sprinkle top of vegetables with cheese. Bake for an additional 10 to 20 minutes. Let cool to room temperature before serving. Yield: 8 servings.