Category Archives: Food

Oven Jambalaya

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Jambalaya

As is typical for many of my posts, I could describe this as “easy.” The jambalaya is perfect for lazy days — it’s not fast to cook, but it’s fast to assemble and delicious to eat. Read the rest of this entry

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Fast and Fabulous Pho

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Asian flavors are rarely my go-to selection. When it’s a choice between Chinese, Mexican, Italian, or a good hamburger, the continent of Asia and its flavors are left in my dust! But I’ve always been fascinated by the idea of a Vietnamese chicken soup, and when I saw this recipe described as “cheater pho,” I decided to give it a try. Read the rest of this entry

Corn and Fettuccini Salad

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Last week, I had several friends over for a Crafts & Cocktails day. We made mixed media art, drank some mango mimosas, and ate this easy lunch salad. Dan the Man and I have had the recipe forever; it first came out of the Houston Cronicle. It’s yummy, and it makes a perfect lunch with a side of salad (fruit salad, this particular day, but green salad would work well, too).

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I first put on a big pot of water to boil for one pound of fettuccini.  While the water was coming up to temperature, I added one cup of frozen corn, uncooked, to a big bowl.

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In a smaller bowl, I combined one cup of mayonnaise (Hellman’s, of course), 1/2 cup grated Parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon Kosher salt, and 2 teaspoons cracked black pepper.

Once the fettuccini had cooked according to package directions, I drained it and drenched it in cold water to stop the cooking.

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I dumped the pasta into the big bowl with the corn, and then mixed the mayonnaise goop into the pasta.

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I then put the delicious yumminess into a serving bowl, added a sprinkling of black pepper for garnish, and chilled it for several hours before serving.

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Try it.  It’ll be a new family favorite, I promise.  And you’ll like the simple ingredients and assembly process!

CORN AND FETTUCCINI SALAD

1 pound fettuccini

1 c. frozen corn

1 c. mayonnaise

1/2 c. grated Parmesan cheese

1 tsp. garlic powder

1 tsp. Kosher salt

2 tsp. cracked black pepper

Cook fettuccini according to package directions.  While pasta is cooking, add corn to large bowl.  In a small bowl, combine mayonnaise, cheese, garlic powder, salt, and pepper.  Drain the pasta and run cold water over it.  Put fettuccini in the large bowl with the corn.  Combine the mixtures and mix well.  Refrigerate for a couple of hours before serving.

Beef Tips Recipe — with easier directions!

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Beef Tips

Nearly two years ago, I blogged about an easy recipe for beef tips (https://crapsmanship.com/2015/07/22/our-favorite-beef-tips/).  It’s one of Dan the Man’s favorite meals, but though it’s easy, it involves a few steps that annoy me so much, I don’t like to cook it. The last time I made it, though, I was able to simplify the bothersome steps into a technique that appeals to my lazy side. Read the rest of this entry

M-m-m-m Mojitos!

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Mojito 2

I planted a variety of mint called “Mojito,” and how could I resist using it for its intended purpose?!  First a hint: Grow this in a pot; as with most mint, it will take over  your garden.  It’s a very pretty plant, but it is exceeding prolific!

Mojito 1

Usually when making a mojito, you muddle the mint with the sugar in a single glass.  That’s great for one-drink-at-a-time drinking, but I was making mine for a dinner party of six.  I wanted a pitcher full, and I didn’t want to have to do such serious muddling.  Instead, my base was a mint simple syrup.  I first boiled 2 cups sugar with 2 cups water, stirring occasionally .  (You could use 2 cups Splenda if you wanted a sugar-free mojito).  Once the water was boiling, I turned it off and put in about 20 mint leaves.  I allowed this to cool completely, and then put 1-1/2 cups of the syrup into a pitcher.  I added 2 cups of light rum and 1-1/2 cups of lime juice.  Yes, I probably should have used freshly-squeezed juice, but I cheated and used Real Lime (and I couldn’t tell the difference).

Once this concoction was stirred, I filled each glass with ice, poured them about 2/3 full of the mint mixture, and then topped each off with ginger ale.  (Sugar-free works here, too.)  Club soda is the traditional topper, but I like the extra flavor from the ginger ale.

Mojito 3

I garnished each drink with a lime wedge and some extra mint.  M-m-m-m!

NOTE:  This post is dedicated to Martha!

Yummy White Cake

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Cake 1

I made these cupcakes for a baby shower I was hosting, and the cake part was just delicious.  (CRAP ALERT: We won’t talk about the frosting!)  I got this recipe from my son but don’t know it’s origin.  I also committed the cardial sin of a blogger — I didn’t take pictures as I worked.  But the recipe is easy to follow, so pictures aren’t really necessary if you try this yourself.

Read the rest of this entry

Bunny Bite Mini-Cupcakes

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I’m hosting a baby shower the day before Easter and am decorating with a pink bunny theme.  (It’s a girl!)  I thought mini-cupcakes would be an easy thing for people to eat as dessert, and when I saw a how-to on making these cute bunny ears, I just had to experiment.  For my trial run, I used a boxed white cake mix and canned frosting, but for the real thing, I’ll go to more trouble ;-)!  I first made the cupcakes in mini-cake pans.

Cupcake 1

While these were cooling, I put a few drops of green food coloring and about a cup of shredded coconut into a mason jar.  After numerous shakes and a little stirring to break up clumps, the coconut was grass green.

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The bunny ears were easy.  Since I was making two dozen cupcakes, I cut 24 mini-marshmallows in half, diagonally, using scissors.  I poured some pink sugar (I purchased this at Wal-Mart in the cake decorating section) on to a saucer and dipped the cut sticky side of each half-marshmallow into the sugar.  I set these parts aside.

Once the cupcakes were cool enough, I frosted them with chocolate frosting to represent dirt.  Icing these was not my strongest suit!

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Next, I spooned some green coconut onto each cupcake, gently pressing the coconut into the frosting with the back of the spoon.  Using a cooling rack for this step helped the extra coconut drop below the cupcakes and made clean-up easy.

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Finally, I put sets of bunny-ear marshmallows onto the top of each cupcake.  I gently pressed them down so they would adhere to the frosting.  Voila!  I think they’re the cutest thing ever!

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Best Chicken and Dumplings, With a Little Inspiration from Mom

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Several weeks ago, I shared the recipe for the best chicken and dumplings I’ve ever made (https://crapsmanship.com/2017/01/05/my-best-chicken-and-dumplings/). The recipe is definitely a keeper!  But, in a nostalgic mood for my mother’s dumplings, I made a slight revision to the dumplings ingredients.  Mom made her dumplings with a healthy dose of cornmeal.  They were light, delicious, and had an interesting and agreeable texture. So the last time I made dumplings, I substituted cornmeal for part of the flour.  I didn’t quite hit on my mom’s version, but I think this represents a good attempt.  Bon appetit! Read the rest of this entry