My mom gave me a memory foam kitchen mat. The chihuahuas like it as much as I do!
Jul12
Jul10
Chili cheese fries
Chili cheese fries are one of my absolute favorite foods. They are a great thing to make at home because they are less greasy than the diner/bar versions, so they can be eaten for dinner.
Yesterday I made a turkey chili in the slow-cooker (similar to this chili recipe but with ground turkey). I used frozen french fries baked in the toaster oven (but you could also make these crispy oven fries), then topped them with chili, white cheddar, and green onions. I might have to try the same thing with baked sweet potato fries!
Jul5
Cream of Tomato Soup with Sherry and Chives
I have been fully converted to tomato soup since discovering this one, but the version below might be my new favorite. The sherry adds a nice kick, reminiscent of the way that vodka makes vodka sauce so special. I didn’t think that I could like tomato soup that doesn’t involve roasted tomatoes, but I stand corrected!
Cream of Tomato Soup with Sherry and Chives
3 T butter
1/2 onion, diced
1 clove garlic, minced
kosher salt
black pepper
3 T flour
10 roma tomatoes, diced
1 c chicken stock
2 T sugar
1 c dry sherry
1/2 c half-and-half
chives, finely chopped
Melt the butter in a medium-sized saucepan. Add the onion and garlic, and saute until slightly softened. Season with salt and pepper. Add the flour and saute in the butter for two minutes to form a roux.
Add the tomatoes, chicken stock, and sugar. Simmer for 15 minutes, stirring every few minutes.
Turn off the stove, and allow to cool for a few minutes. Carefully puree the soup in a blender.
Add the pureed soup back to the pot. Heat until warm, then turn off the stove. Add the half-and-half and sherry, then stir to combine. Reheat again if necessary.
Garnish with chives.
Jul4
4th of July JELL-O Shots
Happy 4th of July! Today marks eight years since Paco and I got together. He asked me to forsake all other anniversary celebrations in favor of our wedding anniversary, so I will not wish him a happy anniversary.
Instead, in honor of our great nation’s birthday, I’ve made red and blue JELL-O shots. JELL-O shots are really easy to make, although you do need to think a few hours ahead so that they will have time to set.
I use the 3 oz dixie cups, and fill them about halfway with JELL-O mixture. If you fill them too full they become too large to take as a shot, and you don’t want people choking on your festive adult beverages! One 3 oz package of JELL-O makes 12 shots with this recipe.
JELL-O Shots
1 c water
3 oz package of JELL-O
1 c vodka
12 dixie cups
Heat the water in the microwave for one minute. Add JELL-O powder, stir until dissolved. Add vodka, stir, and pour into cups. Refrigerate until set (four or more hours).
Jul1
Lobster Rolls
This is a really easy and delicious way to eat lobster! The tarragon adds a wonderful fragrance to the lobster salad.
Lobster Rolls
(Adapted from Jeff Mauro)
2-3 lobster tails (9 oz total), steamed or boiled
1 celery stalk, finely diced
1 tsp tarragon, minced
3 t mayo
1/2 lemon, juiced
kosher salt
black pepper
chives
2 soft rolls
softened butter
Remove the cooked lobster meat from the shell and cut it into large chunks.
Combine the lobster meat, celery, lemon juice, mayo, and tarragon in a bowl. Season with salt and pepper.
Cut the rolls in half lengthwise (like a hot dog bun), then butter generously. Grill the rolls, buttered side down, in a skillet. Serve the lobster salad in the rolls and garnish with chives.
Tiny Perfect Bites 