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Four Foods on Friday #80 4

Filed under sister who?
Written by Annie on 19th Jun -09

fourfoodsfri

#1. bestmomma’s question. If you could copy the cooking expertise and ability of one person, who would it be?

It would either the Frugal Gourmet (I don’t remember his name right now. oh wait, yes I do:), Jeff Smith, or Sally Fallon who wrote “Nourishing Traditions” cookbook which is huge and has more helpful information about food, nutrition, and how to eat basic, healthy, good food than any other cook book I own.

#2. What’s the first red food that comes to your mind?

Strawberries.

#3. How do you eat your strawberries?

Plain. Oh so good. Wash and put in bowl; put bowl on table; sit; devour. My 2nd favorite way is in home made strawberry jam on a piece of toasted home made bread. Oh. Heavenly. Bliss.

#4. Share a recipe that uses cherries.

Oooh. I don’t ever cook with cherries. I eat them like I eat strawberries. Oh, wait, that’s not entirely true; I make scones and granola bars with dried cherries. Here’s a granola bar recipe:

Home made, Not really healthy but really yummy Granola Bars

1 box of plain granola cereal
1 bag of mini marshmallows
1/2 stick butter
1 – 2 cups dried cherries
1 – 2 cups almonds or pistachios
12 oz. dark chocolate chips or pieces
Melt the butter and marshmallows in a sauce pan on the stove. Use low heat so the marshmallows don’t burn, and stir frequently. Combine the granola, dried cherries, nuts, and chocolate chips in a large bowl. Pour the melted marshmallow mixture over the granola and mix well (easiest if you use your hands). You want all the granola mix to be coated with marshmallow. Grease a 9×13 pan and dump the whole bowl of granola in there. Spread out and pat down with your hands. Refrigerate for a couple of hours or overnight. Slice into bars and munch away. These will stay good in airtight containers for about a week. But at my house, they don’t last longer than a couple of days…

Four Foods on Friday #67 3

Filed under yum food
Written by Annie on 20th Feb -09

Be sure to visit the hosting site by clicking on the picture above!

Scroll to the bottom for info on the cookbook give away!

And now for the four foods:

#1. Potato chips. Flavored? Regular, ridged or stacked?

Cheddar & Sour Cream flavored – ridged. Mmmmmm. Just had some today, actually.

#2. Cheese doodles. Yellow or white? Puffed or crunchy?

Definitely yellow. Usually puffed, but sometimes I go for the spicy crunchy kind.

#3. Pretzels? Your favorite shape? Favorite flavor?

Traditional shape is my favorite. I like buttery ones or the fresh jalapeno kind you get at the mall. With cheese dipping sauce. Yeah. That’s good.

#4. Share a recipe for salsa or dip.

This is a recipe for Mississippi Sin dip: it’s lusciously bad for you, with ham and cheddar cheese and cream cheese and sour cream, and it’s got a nice little kick. Serve it warm in a bread bowl or with baquette slices or pita chips or hey, I think it would be great with Lay’s Sour Cream and Cheddar Ridged Potato Chips. But that’s just me.

Give Away:

My first ever give away, which I hope to repeat on a regular basis. Go here to enter: Win This! Rachael Ray’s Big Orange Cookbook.

Four Foods on Friday: 13 Feb 2009 edition 3

Filed under yum food
Written by Annie on 13th Feb -09

Don’t you want to go play too?

Four Foods on Friday is hosted by Fun, Crafts, and Recipes blog. Someday I’m gonna be on the FFOF Regulars list. Yes. I have a dream.

#1. Are your Kitchen utensils nylon, silicone, wood or other?

Mostly wood, with a few random nylons and others in there. My favorite is the big hardwood paddle I got from Williams-Sonoma. It’s a perfect stirrer/scraper/flipper, and, oh yes, paddle.

#2. Do you prefer dishes washed in a dishwasher or by hand?

I love my dishwasher.

#3. How many sets of dishes do you have?

Ohhhhh. Too many, but kind of an odd collection I guess. I have two or three boxed up in the basement (mainly wedding gifts), one set boxed up in the garage (inherited from Mom), and what we actually use on a daily basis is a combination of a set of Blue Willow – which doesn’t have any bowls with it – and a couple of sets of bowls, one from Japan that my sis-in-law got me.

#4. Share a recipe that calls for only one pot or pan.

This is what I’m making for tonight. I guess technically it calls for zero pots or pans; you just need one slow cooker. I’ll be gone all day, so it will be really nice to come in and actually have dinner mostly made. A batch of rice to go with, and we’re set.

From AllRecipes.com: Kathy’s Delicious Whole Slow Cooker Chicken

INGREDIENTS

  • 1 (3 pound) whole chicken, skin removed
  • 1/2 cup chicken broth
  • 1/3 cup soy sauce
  • 1/3 cup olive oil
  • 1/4 cup honey
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons lemon juice
  • 1 teaspoon sesame oil
  • 2 tablespoons minced garlic

DIRECTIONS

  1. Remove skin from chicken, and empty inner cavity of contents within. Pat chicken dry with a paper towel, and place inside the slow cooker.
  2. In a bowl, stir together the chicken broth, soy sauce, olive oil, honey, Worcestershire sauce, balsamic vinegar, lemon juice, sesame oil, and minced garlic. Pour mixture over chicken, and cover.
  3. Cook chicken on low setting for 8 hours, or 4 hours on high setting.
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