A blog for other Mom's out there who would like to add a little 'Gourmet' to their day
Tuesday, August 24, 2010
Monday, August 16, 2010
Monday, August 9, 2010
Long time, no post...
I know it's been a while since I last posted a blog. It's not from lack of things to blog about, the opposite really! I have been way too busy to post anything all summer long! Don't worry, I'll soon be giving you all the highlights of our very eventful summer. (with lots of pictures too!)
Monday, June 28, 2010
Parmesan Crusted Pork Chops
The other day I tried my hand at Pork Chops for the first time. When I was a little kid I never really liked Pork Chops, They were always so dry I would have to use ketchup to be able to swallow them. But I find out the other day that my husband absolutely Loves them. (Poor Austin, he's been deprived for going on four years now!) I decided to make them when I saw they were on an Amazing sale at Aldi. (LOVE that place, but I'll save it for a different post!) I found a recipe that sounded yummy and tried it, and to my shock and amazement they were moist and awesome! Yay, Me! (lol!)
Parmesan Crusted Pork Chops
Ingredients
2 large eggs
1 cup dried Italian-style bread crumbs
3/4 cups freshly grated Parmesan
4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
Salt and freshly ground black pepper
6 tablespoons olive oil
Directions
Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve!
Parmesan Crusted Pork Chops
Ingredients
2 large eggs
1 cup dried Italian-style bread crumbs
3/4 cups freshly grated Parmesan
4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
Salt and freshly ground black pepper
6 tablespoons olive oil
Directions
Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve!
Tuesday, June 22, 2010
Me and my Sisters!
Sorry for the lack of posting recently. My sister in law was here on a vacation from Alaska. While she was here my other sister in law came down with her boys and stayed at my in laws house too. Kinda funny having all three of my sister in laws under one roof for one whole week! We had so much fun just hanging out, going shopping, eating at Red Robin's, taking pictures of our little men, drying out a camera that fell in water, making a scrapbook, taking pictures of things we wanted to buy in Hobby Lobby, (lol!) making multiple trips to Walmart in one day because we forgot half the things that were on the list...Whoops! So many happy memories were made in such a short amount of time! I feel so blessed to have married such a wonderful man with such awesome sisters!
Tuesday, June 15, 2010
Chili Dog Mac
Last night I didn't know what to make for dinner. So I looked through my pantry and got inspired!
Chili Dog Mac
1 pkg Mac'n'Cheese
4 Tbs butter
1/4 cup milk
1 can Hormel No Bean Chili
a couple of cut up hot dogs
Make Mac'n'Cheese according to the pkg. Once you've added the cheese mixture return to heat and add Chili and hot dogs. Heat through and enjoy!
My family loved it! It was my wonderful partner in crime's (aka, my husband's) idea to add the hot dogs :)
Chili Dog Mac
1 pkg Mac'n'Cheese
4 Tbs butter
1/4 cup milk
1 can Hormel No Bean Chili
a couple of cut up hot dogs
Make Mac'n'Cheese according to the pkg. Once you've added the cheese mixture return to heat and add Chili and hot dogs. Heat through and enjoy!
My family loved it! It was my wonderful partner in crime's (aka, my husband's) idea to add the hot dogs :)
Everyone's favorite Crusty French Bread
Every time I make this bread everyone goes crazy for it. It's so easy, and very simple and quick, all you need is a bread machine and a few simple ingredients.
P.S. A big thank you to my Mother-in-Law, Jill for letting me borrow her plate for the picture. It was perfect for this recipe!
French Bread
1 1/2 cup warm water
4 cups flour
2 tsp butter
5 tsp sugar
4 tsp bread machine yeast
Add first 4 ingredients in order to bread machine pan. Make a dent in the top of the heap and add yeast there, making sure it doesn't touch the water until the right time.
P.S. A big thank you to my Mother-in-Law, Jill for letting me borrow her plate for the picture. It was perfect for this recipe!
French Bread
1 1/2 cup warm water
4 cups flour
2 tsp butter
5 tsp sugar
4 tsp bread machine yeast
Add first 4 ingredients in order to bread machine pan. Make a dent in the top of the heap and add yeast there, making sure it doesn't touch the water until the right time.
Place pan in bread machine and plug in. Set to "Dough" cycle and press start.
When there is a few minutes left on the bread machine timer turn oven on to 375*.
When the bread machine beeps take the dough and place on floured surface. Knead a little and cut into two equal pieces. Form dough into two long loafs and place on cookie sheet. Place in oven and set your timer for 25 minutes.
When the timer goes off take bread out of the oven. Mix together 2 Tbs water and one egg, brush over the bread and place bread back in oven for 15 minutes.
In the end you will have a crowd favorite, and the satisfaction of knowing that it's homemade!
Monday, June 7, 2010
Octopus & Seaweed
This is a recipe for Dakota's favorite lunch. Sounds gross, but I promise you'll laugh and you'll use it someday!
What you'll need:
One package Ramen noodles
One hot dog
green food coloring
mustard
How to make it:
Cut half the hot dog lengthwise into eight 'legs'. Cook Ramen Noodles with the hot dog and flavor packet according to package. Drain the noodles, stir in one drop of green food coloring and place hot dog on top. Add two eyes and a smile with mustard. Enjoy the reactions from your kids when they see it for the first time!
What you'll need:
One package Ramen noodles
One hot dog
green food coloring
mustard
How to make it:
Cut half the hot dog lengthwise into eight 'legs'. Cook Ramen Noodles with the hot dog and flavor packet according to package. Drain the noodles, stir in one drop of green food coloring and place hot dog on top. Add two eyes and a smile with mustard. Enjoy the reactions from your kids when they see it for the first time!
Saturday, June 5, 2010
Biscuits on the GFG
Okay I did it! I made biscuits on my George Foreman Grill. And they turned out Awesome! Smashed, but awesome!
I preheated the grill till the light shut off, put the biscuits on and grilled them for 4-5 minutes!
Like I said, they were a little flat, but neither Dakota or I minded.
I have also grilled frozen pizza on my GFG and that turned out pretty good. It was when Austin was in TN and I wanted pizza, but didn't want to cook the whole thing. I broke it in half (make sure it's a thin pizza) and grilled it for I don't know how long. (I wasn't paying attention)
I <3 My George Foreman Grill!
I preheated the grill till the light shut off, put the biscuits on and grilled them for 4-5 minutes!
Like I said, they were a little flat, but neither Dakota or I minded.
I have also grilled frozen pizza on my GFG and that turned out pretty good. It was when Austin was in TN and I wanted pizza, but didn't want to cook the whole thing. I broke it in half (make sure it's a thin pizza) and grilled it for I don't know how long. (I wasn't paying attention)
I <3 My George Foreman Grill!
Wednesday, June 2, 2010
Tomato-Basil Omelet and Hash Brown Potatoes
Well last night I decided to make breakfast for dinner. Usually a big hit at our house, but not last night. I will blame it on the fact that I was using two new recipes, Tomato-Basil Omelet and Hash Brown Potatoes. The potatoes were just fine, nothing special about them either way, but the omelet was, "one of the worst things I've ever eaten" according to my poor husband. I didn't think it was that bad, but Austin hates quiche, and that's pretty much what it was.
So, I'm pretty sure I won't be making this again, at least when Austin is eating with me...
Tomato-Basil Omelet
Ingredients
2 tablespoons fresh basil, chopped
4 eggs
4 medium green onions, chopped (1/4 cup)
1 pinch salt
3 tablespoons butter
1/4 cup tomato, diced
4 tablespoons butter
Directions
1Crack the eggs into a bowl, add salt, and mix with a wire whisk.
2Melt the butter in a frying pan, add onions and cook for 2 minutes. Stir in tomato and basil, cook until warmed through. (about 1 minute) Add the egg mixture.
3As the mixture begins to set at the bottom and sides, gently lift cooked portions with spatula so that thin, uncooked portions can flow to bottom. Avoid constant stirring.
Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Sprinkle with pepper
Hash Brown Potatoes
1 lb. russet potatoes, peeled
1/2 tsp. garlic salt
1/8 tsp. white pepper
2 Tbsp. butter
1 Tbsp. olive oil
3 Tbsp. grated onion
Preparation:
Peel potatoes and grate into a large bowl. Dry potatoes thoroughly by squeezing in a kitchen towel. You should have about 1-1/2 cups grated potatoes, loosely packed into measuring cups. Toss with garlic salt and pepper.
Place half the butter and half the olive oil in a heavy large skillet and heat until sizzling. Add the onion and cook for a few seconds over high heat. When fragrant, add all of the potatoes and pack down with a spatula.
Reduce heat to medium and cook for 7 minutes. Then flip the hash browns onto a plate; add remaining butter and olive oil to pan. Slide the hash brown cake back into the pan, uncooked side down, and cook for about 5-6 minutes longer, until the bottom is crisp and golden brown. Serve immediately. 4-6 servings
I always end up cooking mine much longer because everyone at my house loves them crunchy. So, it ends up being 15 minutes on one side and 12 minutes on the other :)
So, I'm pretty sure I won't be making this again, at least when Austin is eating with me...
Tomato-Basil Omelet
Ingredients
2 tablespoons fresh basil, chopped
4 eggs
4 medium green onions, chopped (1/4 cup)
1 pinch salt
3 tablespoons butter
1/4 cup tomato, diced
4 tablespoons butter
Directions
1Crack the eggs into a bowl, add salt, and mix with a wire whisk.
2Melt the butter in a frying pan, add onions and cook for 2 minutes. Stir in tomato and basil, cook until warmed through. (about 1 minute) Add the egg mixture.
3As the mixture begins to set at the bottom and sides, gently lift cooked portions with spatula so that thin, uncooked portions can flow to bottom. Avoid constant stirring.
Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Sprinkle with pepper
Hash Brown Potatoes
1 lb. russet potatoes, peeled
1/2 tsp. garlic salt
1/8 tsp. white pepper
2 Tbsp. butter
1 Tbsp. olive oil
3 Tbsp. grated onion
Preparation:
Peel potatoes and grate into a large bowl. Dry potatoes thoroughly by squeezing in a kitchen towel. You should have about 1-1/2 cups grated potatoes, loosely packed into measuring cups. Toss with garlic salt and pepper.
Place half the butter and half the olive oil in a heavy large skillet and heat until sizzling. Add the onion and cook for a few seconds over high heat. When fragrant, add all of the potatoes and pack down with a spatula.
Reduce heat to medium and cook for 7 minutes. Then flip the hash browns onto a plate; add remaining butter and olive oil to pan. Slide the hash brown cake back into the pan, uncooked side down, and cook for about 5-6 minutes longer, until the bottom is crisp and golden brown. Serve immediately. 4-6 servings
I always end up cooking mine much longer because everyone at my house loves them crunchy. So, it ends up being 15 minutes on one side and 12 minutes on the other :)
Tuesday, June 1, 2010
I believe that I am addicted to my George Foreman Grill
Yes, it's true. I can't seem to help myself. I can cook just about anything on it. I'm even thinking of trying biscuits on it tomorrow. It has made preparing food so much easier, and now I don't have to turn on my propane stove.
I saw it at a thrift store for a buck, how could I pass that up!?! I had a walmart cheap one before, but it kicked the can after only a year of use!
It's only a small one, so I'll be keeping my eyes peeled for another one, hopefully a bigger one too! Gotta love George Foreman Grills!!!
I saw it at a thrift store for a buck, how could I pass that up!?! I had a walmart cheap one before, but it kicked the can after only a year of use!
It's only a small one, so I'll be keeping my eyes peeled for another one, hopefully a bigger one too! Gotta love George Foreman Grills!!!
Saturday, May 29, 2010
Angel Food Cake
This was a big hit at the Men's Fellowship my Honey went to last week. Someone even thought that I had bought it, it was so pretty!
Angel Food Cake
1 1/2 cups powdered sugar
1 cup cake flour
1 1/2 cups egg whites (12)
1 1/2 teaspoons cream of tartar
1 cup granulated sugar
1 1/2 teaspoons vanilla
1/2 teaspoon almond extract
1/4 teaspoon salt
1. Move oven rack to lowest position. Heat oven to 375ºF.
3. Sprinkle sugar-flour mixture, 1/4 cup at a time, over meringue, folding in just until sugar-flour mixture disappears. Push batter into ungreased angel food cake pan (tube pan), 10x4 inches. Cut gently through batter with metal spatula.
4. Bake 30 to 35 minutes or until cracks feel dry and top springs back when touched lightly. Immediately turn pan upside down onto heatproof funnel or bottle. Let hang about 2 hours or until cake is completely cool. Loosen side of cake with knife or long, metal spatula; remove from pan.
Shiny Chocolate Glaze
1/2 cup chocolate chips
2 tablespoons butter or margarine
2 tablespoons corn syrup
1 to 3 teaspoons hot water
In 1-quart saucepan, heat chocolate chips, 2 tablespoons butter and the corn syrup over low heat, stirring occasionally, until melted. Stir in hot water, a few drops at a time, until desired thickness. Spread over Angel Food Cake
Friday, May 28, 2010
Pretty Dishes make for Pretty Pictures
Today, after looking at all sorts of different recipe blogs, I have decided that I need to start looking for an assortment of different dishes (plates, bowls ext...) to use for my recipes. I have been wanting to do that for a while, and now I finally have an excuse to feed my yard sale/thrift store habit!
Those of you who know me well know that I will rarely ever buy an item of clothing for more than $5.00, and that I am always coming home with all sorts of new treasures I can't wait to show off. I believe that I get it from my Grandma Sheldra, who was a big time antique-er and loved estate auctions. She taught me how to shop at a Flea Market, and how never to pay the asking price. (something that Austin is proud of me for, but embarrassed about when I take him with me! Lol!)
Those of you who know me well know that I will rarely ever buy an item of clothing for more than $5.00, and that I am always coming home with all sorts of new treasures I can't wait to show off. I believe that I get it from my Grandma Sheldra, who was a big time antique-er and loved estate auctions. She taught me how to shop at a Flea Market, and how never to pay the asking price. (something that Austin is proud of me for, but embarrassed about when I take him with me! Lol!)
Simply Delicious Meat Loaf
Simply Delicious Meat Loaf
Hey Mom, (and Jess)
Here's the recipe for the meat loaf I was telling you about.
1 1/2 pounds ground beef
1/2 cup Italian-seasoned dry bread crumbs
1 egg, beaten
1 can (10 3/4 ounces) Golden Mushroom soup
1/4 cup water
1. Mix beef, bread crumbs and egg thoroughly. In medium baking pan shape firmly into 8-by 4-inch loaf.
2. Bake covered at 350' for 30 minutes. Spread 1/2 can soup over top of meat loaf. Bake 30 minutes more or until no longer pink.
3. In a small saucepan mix 2 Tablespoons drippings, remaining soup and water. Heat through. Serve with meat loaf.
Hope you enjoy!! love, Laurie
Hey Mom, (and Jess)
Here's the recipe for the meat loaf I was telling you about.
1 1/2 pounds ground beef
1/2 cup Italian-seasoned dry bread crumbs
1 egg, beaten
1 can (10 3/4 ounces) Golden Mushroom soup
1/4 cup water
1. Mix beef, bread crumbs and egg thoroughly. In medium baking pan shape firmly into 8-by 4-inch loaf.
2. Bake covered at 350' for 30 minutes. Spread 1/2 can soup over top of meat loaf. Bake 30 minutes more or until no longer pink.
3. In a small saucepan mix 2 Tablespoons drippings, remaining soup and water. Heat through. Serve with meat loaf.
Hope you enjoy!! love, Laurie
Thursday, May 27, 2010
Ranch Style Chicken from The Pioneer Woman
I just got this recipe from a good friend of mine and I can't wait to try it!!! She got it off of The Pioneer Woman Blog. It looks so yummy!
Ingredients
½ cups Dijon Mustard
½ cups Honey
½ whole (juice Of) Lemon
½ teaspoons Paprika
½ teaspoons Salt
Crushed Red Pepper (optional To Taste)
6 whole Boneless, Skinless Chicken Breasts
1 pound Thick Cut Bacon
Bacon Grease
Sharp Cheddar Cheese, to taste
Canola Oil
½ cups Dijon Mustard
½ cups Honey
½ whole (juice Of) Lemon
½ teaspoons Paprika
½ teaspoons Salt
Crushed Red Pepper (optional To Taste)
6 whole Boneless, Skinless Chicken Breasts
1 pound Thick Cut Bacon
Bacon Grease
Sharp Cheddar Cheese, to taste
Canola Oil
Preparation Instructions
To begin, make the marinade. In a large bowl mix together ½ cup Dijon or country/grainy mustard with ½ cup honey, juice of ½ lemon, ½ teaspoon paprika, and ½ teaspoon salt and whisk until smooth. Sprinkle in some crushed red pepper flakes or cayenne if you like things a little spicy. Set aside.
Next, rinse the chicken breasts, place between two sheets of waxed paper and pound to around ½ to ¾ inch thick with a mallet. Next, add the chicken to the bowl with the marinade, cover with plastic wrap and place in the refrigerator for 1 to 3 hours.
While the chicken marinates, fry up some bacon. When finished cooking, reserve ¼ cup of the bacon grease and clean out the skillet.
When the chicken is done marinating, preheat the oven to 400 degrees. Remove the chicken from the fridge and pour off excess marinade. Heat half of the reserved bacon grease with an equal quantity of Canola Oil in the clean skillet over medium-high heat. When the grease is nice and hot add two or three pieces of chicken to it. Cook until brownish/blackish, about 1 to 1 ½ minutes per side. Remove chicken to a large baking sheet. If cooking many pieces of chicken, repeat skillet process and remove finished chicken to baking sheet. Place chicken in preheated oven and cook for about 10 minutes. Remove from oven.
Lay a few pieces of bacon over each chicken breast. Sprinkle shredded sharp cheddar cheese over the top of the chicken as generously as you like. Return pan to oven for an additional five minutes until cheese is melted and bacon is sizzling. Serve immediately.
Meat, Potatoes & Gravy, what a Manly meal plan!
Normally I'll make this with mini meatloaf patties that have been coated in bread crumbs and baked or grilled on my George Foremen Grill. But last night I forgot that we were out of milk, and had to run to the store last minute. So, I just used prepackaged frozen hamburgers that I grilled on my GFG. (george foreman grill)
Then I nuked mashed potatoes from my favorite box mix. And made brown gravy from an envelope.
It's so easy, and when it's hot out like it was last night you don't have to have the oven on and the stove only has to be on for a few minutes for the gravy. A life saver in my house because if I turn the oven on it will heat up the whole house. Extremely nice in the winter time, but a killer in the summer!
Then I nuked mashed potatoes from my favorite box mix. And made brown gravy from an envelope.
It's so easy, and when it's hot out like it was last night you don't have to have the oven on and the stove only has to be on for a few minutes for the gravy. A life saver in my house because if I turn the oven on it will heat up the whole house. Extremely nice in the winter time, but a killer in the summer!
Wednesday, May 26, 2010
Tuesday, May 25th 2010
Last night was a pretty typical Tuesday night at my house. Austin calls me to tell me he's about 20 minutes away from home, so I start the brown rice for dinner. Now, I have made brown rice on many occasions before with no problems, but tonight it just did not want to become eatable! For some reason the rice and the water decided that they did not like each other, and they wanted nothing to do with each other. I tried everything I could think of, well to the extent of turning the burner up hotter and keeping the lid on it and watching the first season of the A Team with Austin and Dakota...not really too much you can do with rice.
In the end dinner was a tad late, but still super yummy! All the rice needed was a little time...
P.S. Murdock is hilarious!!!
Bulgogi /Pulgogi Recipe
I have been trying to start making a wider range of food lately. I have been in charge of my own kitchen for over 3 years now, and I have the, "down home country cooking" down to an art form. But I was starting to lack inspiration so I have started to look for a more diverse palate. I have found some really good recepies I can't wait to share with you all!
Bulgogi /Pulgogi Recipe
Ingredients
1-1.5 lbs. of thinly sliced rib-eye steak purchased from a Korean market. Or you can slice your own rib-eye or sirloin steak across the grain in paper thin slices. Partially freezing the beef helps with cutting clean slices.
1/3 cup of soy sauce
3 Tbl white sugar
1 Tbl sesame oil
3 cloves of garlic, minced
Bulgogi /Pulgogi Recipe
Ingredients
1-1.5 lbs. of thinly sliced rib-eye steak purchased from a Korean market. Or you can slice your own rib-eye or sirloin steak across the grain in paper thin slices. Partially freezing the beef helps with cutting clean slices.
1/3 cup of soy sauce
3 Tbl white sugar
1 Tbl sesame oil
3 cloves of garlic, minced
1/4 of a medium yellow onion, halved and sliced into medium moon shaped slivers
2 green onions including the white parts, finely sliced into small pieces2 Tbl toasted sesame seeds
1/4 tsp of red pepper flakes
2 pinches of black pepper
*optional 1/4 tsp. of ginger, finely minced
Directions:
Whisk all the ingredients together in a medium bowl except beef and onions. When most of the sugar has dissolved, add beef and onion slices to the bowl and massage the marinade with your hands into each slice of beef. Cover and refrigerate for 1 hour. To pan fry, place a few slices of beef in single layers and completely flat on a hot oiled frying pan and fry each side until cooked. Some people prefer to cook the bulgogi until some of the edges have turned dark brown and crispy. Serve with a bowl of hot brown rice. Enjoy!
Tuesday, May 25, 2010
Mini Root Beer Float Cupcakes
Hopefully sometime in June we are having a mini family reunion for the Shook family. I found this recipe that I really want to try! I can't wait to hear everyones reactions when I walk out with these!
Mini Root Beer Float Cupcakes
Makes 32
Ingredients:1 pkg. Betty Crocker Vanilla Cake Mix
1 Tbsp. Root Beer Extract (in the spice aisle w/ the other extracts)
1 can Root Beer (you can use diet to cut the sugar)
Creme Roulee wafer cookies Vanilla Icing (store bought or your favorite recipe)
Red Mini Gumballs (or M & M's or other red candy)
Directions:
Preheat oven to 350 degrees. Place 1 Tbsp. root beer extract in 2 C. measuring cup (you'll have extract left over for another batch!:)). Fill cup with Root Beer until it reaches 1 1/2 C. (you'll have just a taste of root beer left in your can). Add to cake mix and stir well. No eggs, no oil, easy!!
Place shot glasses/votive holders on a baking sheet and spray with nonstick cooking spray. Fill 1/2 full with cake batter and bake at 350 degrees for 18-22 minutes until done. Remove from oven and let cool completely. Your kitchen will smell like a soda factory!
Cut creme roulee wafers in half. Put vanilla icing in canvas bag w/ star tip (or you can just put it in a Ziploc baggie and snip off one end). Pipe a dollop of icing onto each cupcake, top with a gumball and half of a wafer cookie. Serve or refrigerate until needed.
Teriyaki Chicken and Brown Rice
My husband Austin just Loves this recipe. He has asked for it many times already. I need to go shopping for more chicken!
~What you need~
2 Cups Cooked Brown Rice
2 Chicken Breast
1/2 Cup Tariyaki Sauce
1/2 Cup Soy Sauce
1 of each, green, red and yellow pepper 1 Onion
Cut up Chicken into 1" chunks. Mix together Teriyaki and Soy Sauce in a Ziplock bag. Add Chicken and put in fridge for at least 2 hours. Cook rice according to the package. (keep in mind that brown rice takes longer to cook than white rice) Place wooden Skewers in water for half an hour to keep from burning while cooking. Cut up veggies into 1" pieces. Place chicken and veggies on skewers and either grill or fry them until the juices run clear when you cut into the chicken. Serve over rice that has been seasoned to taste with Terriyaki and Soy Sauce. As you can see there are a LOT of ways you can play around with this dish! So have fun and make it your own. (and let me know what you do!)
Here's to a new beginning...
Today I start a new journey. I'm not sure where it will lead me, but I'm excited none the less. I here bye start to chronicle my enjoyable (and maybe sometimes horrible) cooking and baking experiences with the world in hopes to maybe someday be able to make a cookbook for other Gourmet Mommies out there.
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