Who Needs Gatorade When You've Got this for a Hangover?! If I told you that I had partied a little too hard last night celebrating the start of Vegan MOFO, I’d be lying. Don’t get me wrong, I’m obviously excited for it, but this was a case of karaoke bar+liquid courage=grumpy/hungover Jackie. Oh, the repercussions for having a hilarious and fun night. This is what leads me into this amazing smoothie/shake; I found myself quickly “researching” ie. googling, foods that cure hangovers and came across an article on How Stuff Works. Recipe (Makes One 16 oz. Ingredients: 2 Frozen Bananas, sliced4 Small Dates or 2 Large Medjool Dates, pitted1 HEAPING Tbsp. Directions: Place all ingredients in a high-speed blender. This smoothie is super filling, so just know that you won’t be needing to eat anything for a while after this. Like this: Like Loading... Filed under Healthy Recipes, Vegan MOFO! Tagged as banana, chia seeds, cure, hangover, healthy, peanut butter, recipe, vegan, vegan mofo
peanut sesame noodles The fact that today is a startling 78 degrees with low humidity and the sun is streaming in wide ribbons through every windowed wall is leaving me as torn as I have ever been between my simultaneous urges to Take Walk! Frolic Outside! Drinks Beers on a Terrace, Somewhere! And come home late tonight with my skin smelling like summer and my forehead re-freckled and fall into a deep sleep, my legs twitching like a puppy who dreams about catching frisbees… and, you know, bake some things for tomorrow’s Seder. Hrm, is it actually any question what will win? Nevertheless, I haven’t even told you about my Single Girl’s Dinner from Monday night. I had cold peanut sesame noodles for the first time when I was 13 and had recently decided to go vegetarian. Let’s see, if you were coming here for the first time, you’d learn that that I don’t want to do my work, I complain a lot to my husband and I’m lazy. Peanut Sesame NoodlesAdapted from Gourmet, June 2002
po' man meals - crispy mongolian beef you know when you have that craving for a sweet and savory? that is exactly what i was feeling one night. mongolian beef was the first thing that popped into my head. so, we're ordering in (again) tonight, folks. keep your money in your pocket! ingredients: instructions: Recipe for Spicy Shrimp Sandwich with Chipotle Avocado Mayonnaise at Life I will be the first one to admit that I am not a huge sandwich person. Ryan loves them. He loves sub sandwiches, turkey sandwiches, roast beef sandwiches, meatloaf sandwiches, meatball sandwiches…I could go on and on. I on the other hand am not a huge fan. With that said, I will admit that after making and eating this sandwich I dreamed about it and craved it for the next few days. The spicy shrimp, the creamy chipotle avocado mayonnaise, the crunchy bread and crisp lettuce is enough to make anyone a sandwich fan. Avocados alone are pretty creamy so I was a little hesitant to mix them with mayonnaise but seriously, the result was like avocado heaven.
vegetable dumplings In case I haven’t broadcasted this loudly enough in the 114 entries prior to today, I tend to get a little obsessive in the kitchen when trying to find “perfect” recipes. “Perfect” is always some approximation of an ideal that got etched in my tastebuds in some other time and place — there’s salted butter caramel (Paris), bretzel rolls (a Fresh Direct discovery), frisee with poached eggs (Balthazar, 2003) and one day soon, those truffles from La Maison du Chocolat, as my wee Valentine’s Day supply has rapidly diminished. I know better than to try to go back to such a place and expect the same experiences time after time, but it doesn’t mean I can’t have warming fits of nostalgia when I find a lost flavor on my dinner plate. Case in point today is the steamed vegetable dumplings from Ollie’s, a small chain of large Chinese restaurants up the west side of Manhattan. In the four years since, I’ve tried endless combinations of vegetables, tofu and seasonings and I just can’t get it right.
Couponing & Cooking: Butterfinger Cake I have an embarrassing confession. My most viewed post is one of my ugliest. Yummiest maybe but certainly not my best when it comes to photos. I have posts I have spent hours on, edited over 100 photos for and still this Butterfingers Cake is my most viewed, reposted, pinned and shared recipe of all time. It's ironic, really. As bloggers, we work so hard to have the perfect pictures to go with each recipe yet this is a post that I originally spent maybe 15 minutes on. I have made this cake many times over since its first posting in December of 2011 but for some reason, I never get any pics of it. So I am resharing it with some new photos. See my original post and not so cute photography below. This is another one of those recipes that I saw on Pinterest and just had to make. Pinterest Inspired Butterfingers Cake 1. 2. 3. 4. 5. 6. Store in the fridge once iced. Enjoy! Make sure you stop by this week's Mealtime Monday and link up any amazing recipes you have been working on lately.
Tender Tasty Teriyaki Chicken Kebabs | Sortachef The temperature hit 70 the other day here at Chez Bullhog. That hasn’t happened since September, according to the weather guys, but I really wouldn’t know. When you live in a city where people put on sunglasses for light rain, you learn to optimize conditions; around here, one really nice weekend can instantly wipe out months of bleary weather. So – sunshine in Seattle, the University street fair in full swing, the smell of freshly mown grass, everybody out in shorts and flip-flops and flowers blooming all over the place. Here’s how to make succulent and always-tender chicken the way we just love it. Tender Tasty Teriyaki Chicken Kebabs Tender Teriyaki Chicken Kebabs on the grill Makes 6 good-sized skewers For the Teriyaki sauce: ¼ cup soy sauce ¼ cup white wine ¼ cup water 3 Tablespoons of brown sugar 1 teaspoon of white vinegar 2 teaspoons shaved fresh ginger (see note below) 2 cloves garlic, pressed or finely chopped For the kebabs: Teriyaki sauce for marinade ½ of a medium-sized yellow onion
Stir-Fry Brown Rice With Vegetables 1 c. brown rice, uncooked1 tbsp. chicken bouillon granules3 tbsp. vegetable oil, divided1 c. thinly sliced carrots3 green onions, including some tops, sliced1 med. clove garlic, minced or dash garlic powder1 lg. green pepper, sliced in thin strips1 c. thinly sliced zucchini1 c. thinly sliced fresh mushrooms1/2 c. slivered almonds4-5 tbsp. soy sauce Cook rice the day or morning before serving, adding chicken bouillon to water. Cool rice completely in refrigerator. Heat about 1 tablespoon oil in wok or skillet over high heat. South Your Mouth: Hamburger Steaks with Barbeque Caramelized Onions So, I told y’all the other day that we’re on that last stretch before payday and all I've got in the freezer to work with is ground beef (I only grocery shop every two weeks so I have to work with what I have or starve). I have been pulling ground beef recipes out of my arse all week and, I’ll have to say, we've made the most of it! We've made Mozzarella Stuffed Meatballs, Cheeseburger Pie and Cowboy Beans, oh my! This is the last recipe I came up with this week and, though it’s nothing ground-breaking, it really is good! We ate these as hamburger steaks but they would have been amazeballs as a cheeseburger on a big ole crusty bun or onion roll. Hamburger Steaks with Barbeque Caramelized Onions 1 1/2 pounds ground beef 1 teaspoon salt 1 teaspoon pepper 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 4 thick slices cheddar cheese 1 large onion, peeled and sliced 1/3 cup barbeque sauce Heat a frying pan over medium-high heat.
Chicken Enchiladas Recipe | Poormet I asked Alicia what she felt like for dinner. She responded with, “Chicken enchiladas!” I then asked Google how to make enchiladas. In the past, our enchiladas also included some rice on the inside… adds an extra texture and fills it out quite nicely. Alicia was tasked with the chicken (since she hates chopping onions). The sauce started with a saute of the onions, garlic, and chilies, then ended with a can of stewed tomatoes. A few minutes later, the chicken was added back to the pan and mixed thoroughly with the sauce. The tortillas were doused in enchilada sauce, filled with the chicken mixture, and then placed seam-side-down in the baking pan. Add your favorite toppings and go to town. If you cut back on the cheese, you can almost consider these to be fairly healthy. Chicken Enchiladas – All the Mexican flavors you are looking for in a highly modifiable recipe to suit your needs. Ingredients 2 large Chicken Breasts Salt Pepper Garlic Powder Cumin Powder 1/2 Red Onion, chopped 2 cloves Garlic