December 2011
5 posts
“The very existence of flamethrowers proves that some time, somewhere, someone...”
November 2011
3 posts
September 2011
1 post
March 2011
4 posts
February 2011
2 posts
January 2011
2 posts
December 2010
3 posts
November 2010
7 posts
October 2010
1 post
September 2010
2 posts
August 2010
1 post
July 2010
1 post
May 2010
1 post
April 2010
1 post
March 2010
4 posts
Creamy Cajun Shrimp Linguine
1 – 2 lbs Shrimp, peeled (uncooked) ¾ pkg Linguine cooked 2 - 4 Tablespoons Cajun seasoning ½ stick butter 4 thinly sliced green onions 1-2 cups heavy whipping cream ½ cup chopped sun-dried tomatoes 1 tsp salt 1 tsp dried basil ½ tsp black pepper 3 cloves fresh garlic, chopped ½ cup grated Parmesan cheese Coat shrimp with Cajun seasoning. Sauté shrimp over medium heat in butter...
January 2010
2 posts
Grilled Pork Tenderloins
My favorite way to fix these is to marinate them for a few hours or overnight in some soy sauce, Lea & Perrins worcestershire , a little bit of sesame oil and salt and pepper. Heat the grill up to high and throw them on for about 5 minutes each side, then a couple of minutes on the sides (if you can get them to sit just right). Then, I open the grill cover to check on them, shut off the...
Chicken Parmesan (Mozzarella)
Sorry it’s been so long, back surgery along with post-Thanksgiving lack of imagination has kept me down. But, I’m back and feeling better each day so get ready for some fresh recipes. I seem to always have an excuse to cook comfort food, right now I’ll use the cold weather as my excuse.
This Chicken Parmesan is a little different, I used fresh mozzarella instead of...
November 2009
3 posts
Chipotle Chile Casserole
I tried cooking with canned chipotle peppers recently when a friend posted a recipe for enchiladas that included them in the ingredients. I was so impressed with the amount of flavor they gave the dish. They definitely pack some heat, but more in a smokey, flavorful way, rather than the break out in beads of sweat way.
When I saw Pioneer Woman’s Cheater Chile Rellenos the other day, I...
Jambalaya
This version of Jambalaya is nice and spicy.
First:
Saute 1 chopped onion and 3/4 cup celery with some salt and pepper until they are getting soft. (I would have added a green pepper but I didn’t have one).
Then add 3-4 cloves garlic chopped, 1 Tbsp (at least) Cajun seasoning, 1 Tbsp crushed red pepper, 1 tsp Italian seasoning, 1 tsp salt and 1/2 tsp pepper. Stir this around for about...
October 2009
11 posts
Watch“It’s not the size of the dog in the fight, but the size of the fight in the dog.”
~Archie Griffin
Brownies From Scratch
Wow. If I ever ask you if there is anything I can do for you, it would be wise to ask for these brownies. I don’t remember making home made brownies before but I can promise you these don’t even compare to box brownies. They are rich and chocolate with perfect texture on top and rich chocolate in the middle. Did I mention they are rich and chocolate? This will be my go-to recipe...
Pumpkin Bisque
So, yeah, Pumpkin Bisque. I’m not really sure where this recipe came from, one of the girls at work gave it to me to try, so I gave it a shot. My mom liked it and my 13 year old son actually loved it, which was rather surprising given the fact that his dinner of choice would include a Big Mac. The jury is still out for me, possibly because of the bag of extra spicy doritos I had just...
Cuttin' Up With Angela →
A place where it’s acceptable for me to take pictures of my FOOD!!
Check it out!
Virginia's Apple Cake
I found this recipe in my grandmother’s recipe collection years after she passed away. It’s perfect every time. I have made it with Granny Smith apples in the past but today I made it with apples from a local orchard that are a little bit sweeter. Either way the cake is delicious.
Slice your apples thinly and stir together just until mixed. I have never made the glaze she lists...
Hot Ham & Cheese
After eating sandwiches all week, it’s nice to have something warm for lunch when the weekend rolls around. These are quick and easy, and the cheese actually gets a little fried on the bottom… and I don’t know about you but fried+cheese, mmmm, need I say more?
I promise you I can cook without using canned biscuits, but these are just too good not to share.
1 can crescent...
“It’s a troublesome world. All the people who’re in it
are troubled...”
– Dr. Seuss