Friday, February 26, 2010


Not too long ago, I couldn't think of parting with even my lamest cookbook. Now, I look around and think, what the hell am I doing with all of these cookbooks? If I continue to feel this way, many of them will end up at the spring yard sale. Maybe I will have some giveaways with some of the better ones.

So only a few people have come along to Facebook. So you did just love me for my food and recipes. Honestly, not much is going on there either. I don't know if it's this weather or what but life seems to be at a standstill.

Monday, February 22, 2010

No, nothing new

I'll be honest. I haven't cracked open a cookbook or turned on Food TV in weeks. I do still read food blogs since I've gotten to know so many food bloggers and even if food is not that interesting to me right now, the bloggers still are.

I don't even cook that much. This week's menu is turkey burgers (frozen, from Costco), teriyaki chicken (frozen, from Costco), broiled steak and just one blog recipe, Zesty Fish Stick Tacos which always go over great. I've made them several times and they are worthy of a special mention, if you like this sort of thing. It's a pretty cheap meal too since at least in my area, they have pretty good sales on frozen fish products on a regular basis (40%-50% off usually). Not that fish sticks are all that expensive to begin with.

So I did it. I'm on Facebook now. No, I'm not cooking there either and I really haven't started much of anything there yet but if you start to miss me here and want to keep in touch that way, just e-mail me and let me know (or maybe you can look me up on Facebook via my e-mail). Just give me a hint in case I don't recognize you.

Thursday, February 18, 2010

Too good not to mention again

I haven't even been managing the one new recipe a week that I had hoped to make for you. I've done a complete 180 when it comes to food and it feels good to be free of it to be honest. Not that I can be completely free of it when I have other mouths to feed and I do need to eat something.

Last night I did make a recipe I've already told you about again and it was so good, I wanted to remind you about it. Spicy Honey-Brushed Chicken Thighs are so good! This is going to be go-to boneless thigh recipe from now on.

Wednesday, February 10, 2010

I guess I'll throw you a bone

Quick Chicken Stir-fry
Southern Living Annual Recipes 2006 Copyright 2006

4 boneless, skinless chicken breast halves
1 (14-oz.) can reduced-sodium chicken broth
2 tablespoons lite soy sauce
1 to 2 Tbsp. chili-garlic paste
2 tablespoons cornstarch
1 tablespoon brown sugar
1 tablespoon grated fresh ginger
2 tablespoons vegetable oil
2 cups packaged matchstick carrots
1 red bell pepper, cut into slices
1 green bell pepper, cut into slices
2 green onions, sliced
Hot cooked rice

1. Cut chicken into 1/4-inch-thick strips; place in a shallow dish.

2. Whisk together chicken broth and next 5 ingredients in a small bowl. Pour half of broth mixture over chicken, reserving remaining broth mixture. Turn chicken to coat, and let stand 30 minutes.

3. Heat 2 Tbsp. oil in a wok or large skillet over medium-high heat 2 minutes. Remove chicken from marinade, discarding marinade. Add chicken to wok, and stir-fry 3 to 5 minutes or until lightly browned. Add carrots, bell peppers, and green onions, and stir-fry 3 to 4 minutes. Add reserved broth mixture, and cook 1 minute or until thickened. Serve over hot cooked rice.

I made this last week. It was okay - the chili-garlic sauce pretty much makes any stir-fry good. It didn't brown up very nice due to the wet marinade that had broth and cornstarch. It was the last real cooking that I've done. For the most part, I've been doing just what I need to do to get by. We had broiled steak on Monday and subs purchased from a fundraiser last night. Tonight I'm making a frozen lasagna. I haven't a clue what we're having tomorrow.

I don't feel bad about it either. When you're in a rut, any change feels good, even moving on from something you've enjoyed. Hobbies are just a form of escapism and it's time to deal with reality for a while. I will try to post at least once a week and certainly the blog will remain online as long as it can.

I've lost 8.6 pounds already. That is not just from not cooking. I'm running about 20 miles/week and doing the elliptical and stair machines too.

Thursday, February 04, 2010

Stepping back

Southwest Breakfast Strata
Southern Living Annual Recipes 2005 Copyright 2005

1 pound mild ground pork sausage I used turkey breakfast sausage
1 small onion, chopped
1/2 green bell pepper, chopped I left this out
2 (10-ounce) cans diced tomatoes and green chiles
8 (10-inch) flour tortillas, torn into bite-size pieces
3 cups (12 ounces) shredded colby-Jack cheese blend
6 large eggs
2 cups milk
1 teaspoon salt
1/2 teaspoon pepper

Cook sausage in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink. Drain and return to skillet.

Add chopped onion and bell pepper to sausage in skillet, and sauté over medium-high heat 5 minutes or until vegetables are tender. Stir in tomatoes and green chiles; reduce heat and simmer 10 minutes.

Layer half each of tortilla pieces, sausage mixture, and cheese in a lightly greased 13- x 9-inch baking dish. Repeat layers.

Whisk together eggs, milk, salt, and pepper; pour over layers in baking dish. Cover and chill up to 8 hours, if desired.

Bake, lightly covered with aluminum foil, at 350° for 30 minutes or until golden and bubbly.

Brunch recipes have been requested in the past but for some reason I never think in this direction when I'm planning dinners. I've never actually served a brunch - that just isn't something that's ever come up here. Savory brunch dishes are perfect for dinner though.

I almost bought the pork sausage for this but as I hesitated after reading the fat content, a lightbulb went off above my head and I remembered I had some turkey breakfast sausage in the deep freeze. I picked it up for $2.09/pound on clearance. I had to remove it from the casings but it was worth it to save over half the fat of the pork sausage.

This worked out great. I baked it off right away on Sunday and then we just nuked it for dinner the next night. It was nice to come home and not have to cook at all. As far as assembling this ahead as they suggested, I think I would be sure to cool the sausage completely first. Something doesn't set right with me about putting together hot meat and cold eggs and then not cooking it through right away.

We had this Monday and I've just managed to finish up this post today, on Thursday. After a record amount of time for any hobby of mine, I think food blogging has finally run it's course for the most part. I'm not ready to walk away completely but don't expect to see daily posts here anymore. It's not so much the blogging as it is the food that needs to step out of the spotlight. I turned 40 in October. 40. The holidays and some other things managed to distract me for a while but now the realization that I'm old has hit me and I've decided that it's time to get back in shape. You might be thinking that I could just focus on lighter recipes but what I need to do is stop focusing on food, period.

So, I'll be around, just not as regularly. I almost feel like this is the beginning of the end for this blog but I really don't know.