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
Dan the Man and I visited our kids in Arkansas last weekend. Our DIL Stephanie told me about an easy cake recipe, so Princess M and I decided to give it a try. Read the rest of this entry
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).
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.
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.
I dumped the pasta into the big bowl with the corn, and then mixed the mayonnaise goop into the pasta.
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.
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.
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
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!
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.
I garnished each drink with a lime wedge and some extra mint. M-m-m-m!
NOTE: This post is dedicated to Martha!
Last night, Dan the Man and I hosted a pizza party. Not the kind where you order out. At this party, two other couples, one grandson, and Dan and I all made pizza from scratch. We had so much fun, and they were tasty to eat and easy to make. Read the rest of this entry
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.
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.
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.
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!
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.
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!
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
I know the thought of okra causes shivers in the hearts of most northerners. And this southern girl doesn’t generally like the thought of it either! Slimey, seedy, squishy, slippery. Yuck! Unless you fry it, and then YUUUUMMMM! But Dan the Man and I don’t fry anything, so fried okra has never graced our table. That is, until I tried oven-roasting it. The okra has all the crunch of the fried version but none of the grease and calories. And it’s super simple too. Read the rest of this entry