Tuesday, September 27, 2011
Winebottle to Pumpkin
It's amazing what my neighbor can make from a wine bottle. This was her latest creation she gave me last Halloween. Pretty clever huh?
Looks like she took a green wine bottle, spray painted the body orange and left the top green. Added some black paint for the eyes and mouth and added a raffia bow. Why didn't I think of that????
Thursday, July 7, 2011
Beef and Black Bean Chili
I went to yard sales this past weekend and have to admit it was the worst day ever for finding junk. I had my $20 yard sale cash in my pocket and was ready to bargain shop and after wasting a half a tank of gas I came home with a small wicker table, a white pitcher from Pier 1 and last but not least..... 2 COOKBOOKS! For those of you who know me know I am cookbook obsessed. Turns out one of them actually had a recipe I found interesting and decided to give it a try Saturday night. My quarter was well spent.
(Adapted from Prevention's Quick and Healthy Low-Fat Cooking Cookbook)
Chili Puree
1 chipotle pepper (I used the canned ones with adobo sauce)
1 cup beef stock
1/2 cup diced sweet red peppers
1/4 cup diced onions
1 tablespoon chopped garlic
1 1/2 teaspoons dried oregano
1 teaspoon olive oil
1 teaspoon cumin seeds ( I used ground cumin and you may want to use less and add more later if needed)
1/8 teaspoon ground cinnamon
Beef and Black Bean Chili
1 teaspoon olive oil
12 oz beef tenderloin, cubed ( I used sirloin fillet)
1/2 teaspoon cracked black pepper
1 cup diced onions
1 cup diced tomatoes ( I used canned tomatoes)
1 cup beef stock
1 can (15 oz) black beans, rinsed and drained
To make the chili puree: In a food processor combine the chipotle pepper, stock, red peppers, onions, garlic, oregano, oil, cumin and cinnamon. Puree and set aside.
To make the beef and black bean chili: In a Dutch oven over medium high heat, heat the oil for 2 minutes and then add the beef. Cook until no longer raw looking, about 3 minutes. Season with the popper and removed the meat from the pan. Add the onions and tomatoes to the pan and cook for 5 minutes. Add the stock, beans and chili puree. Mix well and simmer for 5 minutes. Add the reserved beef and cook for 5 to 10 minutes more.
** The original recipe called for 2 chipotle peppers and that is what I added but it was a tad spicy even for me so I added sour cream to mine and it cooled it down and tasted great. Enjoy!
(Adapted from Prevention's Quick and Healthy Low-Fat Cooking Cookbook)
Beef and Black Bean Chili
Chili Puree
1 chipotle pepper (I used the canned ones with adobo sauce)
1 cup beef stock
1/2 cup diced sweet red peppers
1/4 cup diced onions
1 tablespoon chopped garlic
1 1/2 teaspoons dried oregano
1 teaspoon olive oil
1 teaspoon cumin seeds ( I used ground cumin and you may want to use less and add more later if needed)
1/8 teaspoon ground cinnamon
Beef and Black Bean Chili
1 teaspoon olive oil
12 oz beef tenderloin, cubed ( I used sirloin fillet)
1/2 teaspoon cracked black pepper
1 cup diced onions
1 cup diced tomatoes ( I used canned tomatoes)
1 cup beef stock
1 can (15 oz) black beans, rinsed and drained
To make the chili puree: In a food processor combine the chipotle pepper, stock, red peppers, onions, garlic, oregano, oil, cumin and cinnamon. Puree and set aside.
To make the beef and black bean chili: In a Dutch oven over medium high heat, heat the oil for 2 minutes and then add the beef. Cook until no longer raw looking, about 3 minutes. Season with the popper and removed the meat from the pan. Add the onions and tomatoes to the pan and cook for 5 minutes. Add the stock, beans and chili puree. Mix well and simmer for 5 minutes. Add the reserved beef and cook for 5 to 10 minutes more.
** The original recipe called for 2 chipotle peppers and that is what I added but it was a tad spicy even for me so I added sour cream to mine and it cooled it down and tasted great. Enjoy!
Tuesday, June 14, 2011
Thrifty finds
I love summer and summer activities.... like yard sales and thrift store shopping. I took Friday off this week and my intent was to clean my house for a cookout on Saturday but I got side tracked and I spent the day hopping from the thrift stores to the consignment stores to the Goodwill stores. What a fun day and I found some really neat and cheap items. Take a peek.
I can't believe I found this. I had just looked at one at Amazon and was seriously considering buying it but the $42 price tag said hold off.... and I'm so glad I did cause this little gem was only $7.98 at the consignment store. Yay me!
I found this at a yard sale on Saturday morning.... It just screamed BUY ME! So I did. The girl having this sale had at least 35 designer purses and all of them were $35 or less. She had Dooney and Burkes, a small Coach bag, and Kenneth Cole ones. I think she was purse obsessed but I don't care... I made out.
I can't believe I found this. I had just looked at one at Amazon and was seriously considering buying it but the $42 price tag said hold off.... and I'm so glad I did cause this little gem was only $7.98 at the consignment store. Yay me!I found this at a yard sale on Saturday morning.... It just screamed BUY ME! So I did. The girl having this sale had at least 35 designer purses and all of them were $35 or less. She had Dooney and Burkes, a small Coach bag, and Kenneth Cole ones. I think she was purse obsessed but I don't care... I made out.
Wednesday, February 23, 2011
Stir-Fried Pork Tenderloin with Vegetables
I am always looking for recipes for left over pork and this one was a keeper.
1 cup diced cooked pork tenderloin
6 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp sesame oil
1 tsp. cornstarch
2 tsp. sugar
1/4 tsp minced fresh gingerroot
3 tbsp canola oil
1 small onion, diced
1 cup sliced mushrooms
1 cup carrots, thinly sliced
1 pkg. frozen stir fry vegetables ( you can also use fresh veggies like broccoli and snow peas)
1 tbsp water
Stir Fry Sauce- In a small mixing bowl combine the soy sauce, rice vinegar, sesame oil, cornstarch, sugar and gingerroot. Set aside.
In a cast iron skillet or wok over high heat, add 3 tablespoons canola oil and cook onion, mushrooms, carrot and frozen stir fry veggies. Stir quickly and frequently until vegetables are coated with oil. Add water and stir fry till vegetables are tender-crisp. Add diced pork and continue to stir. Pour stir fry sauce over vegetables and stir well for a couple minutes.
Serve over cooked linguine.
1 cup diced cooked pork tenderloin
6 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp sesame oil
1 tsp. cornstarch
2 tsp. sugar
1/4 tsp minced fresh gingerroot
3 tbsp canola oil
1 small onion, diced
1 cup sliced mushrooms
1 cup carrots, thinly sliced
1 pkg. frozen stir fry vegetables ( you can also use fresh veggies like broccoli and snow peas)
1 tbsp water
Stir Fry Sauce- In a small mixing bowl combine the soy sauce, rice vinegar, sesame oil, cornstarch, sugar and gingerroot. Set aside.
In a cast iron skillet or wok over high heat, add 3 tablespoons canola oil and cook onion, mushrooms, carrot and frozen stir fry veggies. Stir quickly and frequently until vegetables are coated with oil. Add water and stir fry till vegetables are tender-crisp. Add diced pork and continue to stir. Pour stir fry sauce over vegetables and stir well for a couple minutes.
Serve over cooked linguine.
Thursday, January 27, 2011
Fabulous Fajitas
I don't know why but when the weather turns cold and everything is brown and gray outside, I loose the desire to cook. I think it is probably due to the fact going to the grocery store is like a trip to the artic. Last Saturday when I went grocery shopping it was actually warmer outside than in the store. The poor cashiers and stockers were bundled up in coats and scarfs and gloves. Geesshhh. I don't know about you but I can't think when I'm cold. Hubbie and I made it thru half the store when he finally said, I'm freezing. So I knew it was cold if he was cold. I did manage to grab a package of skinless chicken breasts while in the store. Not wanting to brave the elements and the cold store again, I decided to try to find a recipe for chicken that I could make with what was in the pantry.
What a great idea that turned out to be. Liquid Smoke is a MUST!
(Recipe adapted from www.ourbestbites.com)
1 lb. boneless, skinless chicken breasts, cut into bite size pieces
2 green or red bell peppers, julienned
1 large onion, sliced thin
Marinade
1/4 cup fresh lime juice
1/4 cup water
2 tablespoons canola oil
1 clove garlic, minced
3 tablespoons cider vinegar
2 tablespoons soy sauce
1 teaspoon liquid smoke
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
1/4 teaspoon black pepper
1/4 teaspoon onion powder
Place meat in a zip-lock bag, place veggies in another. In a medium bowl, combine all marinade ingredients and whisk well. Reserve 3-4 Tablespoons of marinade for later use. With remaining marinade add a splash to the vegetables (enough for a light coating) and the remaining to the meat. Marinate for a couple hours.
Preheat skillet (Highly recommend a cast iron skillet and I added a little canola oil) Cook chicken for a few minutes on each side until cooked through and remove from pan. Cover with foil and keep warm. Add vegetables and cook until crisp tender. (You may need to add a little oil to keep from sticking). Add chicken to vegetables and continue to cook for a couple minutes. Add reserved marinade. Serve in warm tortillas with your favorite fixings.
What a great idea that turned out to be. Liquid Smoke is a MUST!
(Recipe adapted from www.ourbestbites.com)
1 lb. boneless, skinless chicken breasts, cut into bite size pieces
2 green or red bell peppers, julienned
1 large onion, sliced thin
Marinade
1/4 cup fresh lime juice
1/4 cup water
2 tablespoons canola oil
1 clove garlic, minced
3 tablespoons cider vinegar
2 tablespoons soy sauce
1 teaspoon liquid smoke
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
1/4 teaspoon black pepper
1/4 teaspoon onion powder
Place meat in a zip-lock bag, place veggies in another. In a medium bowl, combine all marinade ingredients and whisk well. Reserve 3-4 Tablespoons of marinade for later use. With remaining marinade add a splash to the vegetables (enough for a light coating) and the remaining to the meat. Marinate for a couple hours.
Preheat skillet (Highly recommend a cast iron skillet and I added a little canola oil) Cook chicken for a few minutes on each side until cooked through and remove from pan. Cover with foil and keep warm. Add vegetables and cook until crisp tender. (You may need to add a little oil to keep from sticking). Add chicken to vegetables and continue to cook for a couple minutes. Add reserved marinade. Serve in warm tortillas with your favorite fixings.
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