Superlative: Most Delicious

I met my two best friends in the 6th grade. I will never forget our first interaction together. Jenny and Kelly had already been friends since they were itty bitty, and I came later. I can honestly say that we had almost nothing in common, but we managed to hit it off right away…well not right away. Kelly and I met through our families who happened to share a mutual friend and vacationed together. We were also both cheerleaders. Kelly because she looked hot in those teeny skirts and me because I could lift 100 pounds above my head without a sweat.

Let me paint a little picture of the three six graders we were.

I was a jock. I cut my own bangs on a weekly basis until I literally had a buzz in the bang area. I typically wore short-sleeved, button-down, collared shirts, unbuttoned to show my even looser white Fruit of the Loom undershirt or a T-shirt with some silly sayings on it. I always rolled up sleeves like James Dean minus the biceps and cigarettes, and I wore school-appropriate hemmed jean shorts and some kind of athletic sandal with ample amounts of unnecessary Velcro. Thank Heavens I was funny otherwise I would have had zero friends. Superlative: Most Humorous

Jenny, who I knew very little about at the time, was cute. She had dimples, a plump and naturally pouty bottom lip, fine blonde hair, long skinny legs, and big feet in comparison to her tiny little body. She always kept us guessing on her clothing. One day she wore sunny yellow shorts and a sassy white tank with Birkenstock sandals, and the next she busted out a partially spandex blue plaid sundress and tennis shoes and socks. She was not afraid! Superlative: Nicest

Then there was Kelly (insert in music from the scene of a movie where the hot girl comes walking down the hallway holding her books and all the boys stop in their track to look at her). She came right out of the elementary gates with a gorgeous, developed body, long, bouncy hair that she never had to “do” and always fell directly where it would had someone placed it while doing a photo shoot. She looked all too much like Alicia Silverstone during the release of Clueless. I mean she could bat her eyes are the hottest guy in school, and he was hers. Superlative: Most Attractive

Recess at our middle school was going into the bus lot and socializing. I remember looking up the hill everyday and seeing Jenny sitting alone on the curb just waiting for the subpar recess to end so she could get back into being Teacher’s Pet. One day Kelly and I were hanging out, and I asked “What’s up with your friend Jenny up there?” We decided to go and chat with her. She was wearing tight little skinny jeans in 1993 and an American flag hoodie. I do not mean one with an American flag on the front. The entire thing was printed like one giant American flag. Instantly Jenny was defensive. I can imagine questions like “Why is hot friend hanging out with aggressive jock? Why is aggressive jock pretending to be nice to me? What the heck is the deal with aggressive jocks bangs? Can’t hot friend explain to aggressive jock that buzzed bangs are just plain creepy?”

Needless to say, I grew on her; she has been by my side for every major event in my life. There is a bond between the three of us that nothing can break. To this day, we are all completely different people, in different places in our lives, with different believes but with one thing in common. We all three love each other unconditionally.

The best way for us to have expressed this love was via our high school rings. Well, I can think of a dozen more practical, less expensive, more fashionable ways not but in 1999, this was our way! We were all three about to go to separate colleges. Kelly got into UGA (brat! She was hot and smart), Jenny decided on West Georgia and I opted for University of Tennessee (Go Vols!). We knew we could stay connected with our high school rings, and we would wear them FOREVER or at least until the middle of the summer after our graduation. For me, this was actually an accessory upgrade. Jenny, Kelly and I decided to have “JKM” engraved on the inside of all of our rings. The cool thing about these rings is how personal they could be.

Just the other day, I found my nerdy husband’s class ring in my parent’s basement (yes- you are not crazy…that IS a weird place to find your husband’s class ring). I was excited to bring it home to him to put into his memory box. When I got it home, we both pulled out our rings and looked at them. Mine had the Norcross Blue Devil on one side and a golf emblem on the other since I was proudly a member of the Varsity golf team for four years (flashback to shaved bangs, hemmed knee length jean shorts and Velcro sandals). The golf team didn’t do a lot to increase my non-jock, feminine stance. Ugh…once a jock, always a jock. I showed Blake the “JKM” on the inside. Then we looked at his. His had the same Norcross Blue Devil on one side and wait for it….Yosemite Sam on the other side. “Blake, why Yosemite Sam?” I just knew there had to be a good story to back this up, and I was dying to hear it. “Everyone had to get Yosemite Sam on one side,” he told me. “Um, baby, why would anyone, much less everyone be entitled to having Yosemite Sam on their high school class ring?” The room went silent. I looked at Blake trying to figure out what in the world would lead him to this horrible and random decision. “I don’t know babe, I just don’t know.” It was one of those times that the conversation simply had to end with no explanation. Superlative: Most Likely to be Talked about Behind Class Ring Saleman’s Back (“Dude, I totally just convinced that guy to get Yosemite Sam on his ring- hahahaha.”

Anyway, the whole point of this story was to lead into this delicious recipe that Kelly’s mom introduced to us. Jenny and I call Kelly, Fankee (long story-whole different blog post). Her mom made this pasta for us one night when Kelly was visiting from NYC. Jenny and I absolutely fell in love with it. Her version is vegetarian, yet another example of our extreme differences (Exhibit F- Beef section of the blog). I like to add chicken or shrimp. It can be pricey so here are my tricks to bring down the price.

– Get the pine nuts from Costco. You will have a ton of them but they are so good to add into pasta, quinoa, salad, casseroles, etc.

– Get 10oz of spinach from the grocery store ‘price by weight’ salad bar. It is light and is about half the price as the spinach in the salad section.

– Grow your own tomatoes. 🙂

– Since you use the entire container of feta, get the ones that are marked for quick sale. They normally do that when they have three days before sell by date and you will use it all that night.

Swanky Fankee Pasta

Serves 6

Swanky Fankee Pasta

Ingredients:

  •  10 oz. spinach
  • 1 tbs. butter
  • 6 tbs. olive oil
  • 4-5 tbs. pine nuts
  • 7 cloves minced garlic
  • 12 oz. crumbled feta cheese
  • 6 large plum/roma tomatoes sliced
  • 1 lb. penne pasta

Directions:

  1. Cook pasta while sautéing other ingredients so noodles are hot when you mix
  2. Melt butter with 2 tbs. olive oil in a large sauté pan
  3. Sauté pine nuts and garlic for 5-8 minutes or until pine nuts are slightly toasted
  4. Add spinach and tomatoes , sauté until spinach is completely wilted and tomatoes are very soft
  5. Pour mixture over drained pasta
  6. Immediately Add crumbled feta and 4 tbs. olive oil
  7. Stir thoroughly and add some salt and pepper
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Forever Disqualified

Blake and I love the show Chopped on Food Network. When Lottie was in the “she-is-cute-to-look-at-but-does-absolutely-nothing” stage, we always looked forward to cooking dinner. We had tapped out our baby staring-o-mometers and we needed something else to entertain us. We cooked every night. Soon, we became bored with that  as well. One night when we were engaged in the highlight of our week, the new episode of Chopped, it hit me! We can play our own version of the show.

For those of you who are not familiar with the show. Four chefs from around the country compete in a culinary challenge. Each of them are given a “mystery basket” filled with four ingredients. They are given a short limit of time to create a restaurant-worthy dish to present to judges. The worst dish gets “Chopped”, and the remaining chefs move to the next round until there is one winner.

“Foster Chopped” is a little different. At first, Blake and I competed. He gave me a basket, and I gave him one. We made one small plate each, and made honest judgement and against one another. This form of “Foster Chopped” was ended abruptly when I almost put my precious “cute-to-look-at-but-does-absolutely-nothing” infant in the ER.

Blake opened his basket, and I treated him with flank steak, black beans, gnocchi and grapes. He hit me with Kielbasa sausage, pineapple, peanut butter and habenero peppers. At the time, Blake and I were living in a condo on the lake. Outdoor grills were not allowed so we had an indoor grill pan. Definitely more dangerous. I envisioned myself creating an Asian grilled meal with Thai peanut sauce. I just knew I was going to win.

My plan was simple: heat up the grill pan and start grilling. I always saw the likes of Emeril and Bobby Flay grilling up pretty much anything. They always found a way to get that delightful char on the outside of their peppers. I was going for this. The sausage, coated in its Asian style marinade, went on without a hitch. I cut the pineapple into unique shapes just to show off. “Boom” they hit the grill. On to the peppers…

I decided to skewer a few of them. I knew that Habeneros were hot peppers, but I didn’t know how hot. After skewering them up, I tossed them on the hot grill pan inside our less than adeqautely ventilated condo. I immediately turned to finish my peanut sauce ensuring I make every item in the mystery box a stand out. Within 30 seconds, Blake and I were tearing up and coughing, and Lottie went from a peaceful siesta to a screaming rage. I thought for sure we had been gassed. It was the end of the world. This wasn’t just happening to me, but to everyone in the world. “What do we do? Where do we go? Hold your loved ones tightly people.”

“Meredith, are you serious?” I heard my passive and overly kind husband say to me with an unheard of brusque tone. At the time, I am still running through my memory book, and I am cupping my palms over my sweet girls air passage ways to protect her from the deadly fumes. Blake raced over to the grill pan, turns it off, takes my skewer of peppers to the deck and promptly tosses them into the receeding water levels known as Lake Lanier. He walked back in coughing and grabbed Lottie from my arms. He grabbed my hand, nearly ripped my cooking shoulder square out of the socket and guided our little family upstairs and out the front door.

In my still oblivious mind, I am picturing my neighbors racing out their doors in a panic from the world-wide gassing. I was shocked to see it was just Blake, Lottie and me. I peek over at Blake who is looking into our helpless infant’s eyes to make sure she is ok. She is calm at this point. He looks up at me. His look is abnormally unplesant. “Are you serious about grilling whole Habeneros with the seeds?” he asked me in a belittling tone. I peek behind him, then behind me hoping to see others evaucating. Still just us. “Bobby Flay grills peppers all the time,” I say as I run through my Boy Meets Grill Episode schema hoping to picture him grilling a hot pepper. All I see in my mind of memories is green pepper, red pepper and poblano….nothing hot. “Whoops” I say to my disappointed husband and zoned out infant. I knew I had really messed up. The house was a danger zone. Blake went in to turn on the fans and open the windows. I followed him in thinking for sure things would be fine by now. SIX HOURS later, we were able to return to living within the walls of the condo.

From this point on, I have stayed out of the kitchen. I opt for shopping, finding deals and creating challenging mystery baskets for Blake to prepare. I am forever disqualified from “Foster Chopped”. Blake on the other hand has made some amazing dishes. Here are the recipes from the highlights of each basket.

Last week he was given:

Trout
Brazil Nuts
Brussel Sprouts
Apple Sauce

Boom!!! He busted out Bacon Wrapped trout on jalapeno-apple grits and sauteed brussel sprouts. It was amazing!

Chopped Round 1

Bacon Fried Skin-On Trout

Ingredients:

  • 2 skin-on trout filets
  • 4 slices bacon
  • Pinch of salt, pepper, garlic powder/salt

Directions:

  1. Pat the trout dry with paper towels.
  2. Season the trout on both sides with a little salt, pepper, and garlic.
  3. Place 2 slices of bacon on each trout filet on the side without skin, covering the filet.  Bacon should be trimmed to evenly cover the trout in a single layer, let rest for 5-10 minutes.
  4. Heat a saute pan on the stove over medium-high heat.
  5. Place the trout bacon side down in the oil, it should sizzle.
  6. Cook until the bacon is cooked through and a crispy golden brown, about 4-5 minutes.
  7. Flip the trout and cook skin side down in the bacon grease until crispy and golden brown, about 2-3 minutes.

The next night he was given:

Pork Chops
Potatoes
Apricots
Pimento-Jalapeno Cheese

He created Pimento Cheese scalloped potatoes with a saffron, yes real saffron, cream sauce, fried pickles and okra and grilled pork chops with apricot compote. Really dude? How awesome are you?

Foster Chopped Round 2

Fried Okra and Pickles:

Ingredients:

  • 2 eggs
  • 1/2 cup milk
  • 1 cup flour
  • 1/4 cup panko bread crumbs
  • 1 tsp salt
  • Pinch of pepper, garlic powder/salt, cayenne, and paprika
  • 12-16 okra halves
  • 4 pickle spears
  • Oil for frying

Directions:

  1. Mix eggs and milk with a pinch of salt, garlic, cayenne, and paprika.
  2. Place okra and pickles into the egg and milk mixture and toss.
  3. Mix flour, panko, 1 tsp salt, pinch of pepper, garlic, cayenne, and paprika.
  4. Place the soaked okra and pickles into the flour mixture(let excess liquid drain), and toss.  Let sit and set up for 5-10 minutes.
  5. Heat oil to around 375 degrees, until a okra piece really bubbles and sizzles when it is dropped.
  6. Drop the okra and pickles and let fry until they are floating and are a deep golden brown.
  7. Remove the okra and pickles onto a plate or in a bowl lined with paper towels and let sit for 2-3 minutes before eating.

Apricot Balsamic Sauce:

Ingredients:

  • 3 Diced Apricots
  • 1/2 cup balsamic vinegar
  • 1 1/2 tbsp brown sugar
  • 1 tbsp butter

Directions:

  1. Heat butter over medium-high heat in a saute pan.
  2. Add in diced apricots and brown sugar, stir.
  3. Cook mixture until it is nicely browned and set, about 3-5 minutes.
  4. When the mixture is cooked and the pan is nice and hot add in the balsamic vinegar, it should sizzle and simmer rapidly.
  5. Let the sauce cook together and reduce by about 1/3rd.  Add more balsamic if it gets too reduced or thick. 
  6. Serve over meat of choice.

For the final night I thought Blake deserves a really tough basket. I gave him:

Filet Mignon
Mushrooms
Anchovies
Nacho Cheese Doritos

He created Grilled Filets with Caesar Broccoli and zuchini stuffed mushrooms topped with crushed Doritos.

 Dorrito Stuffed Mushrooms

Ingredients:

  • 8 mushrooms caps
  • 1 slice bacon diced
  • 1/2 zucchini and/or squash julienned (cut into thing strings like pasta)
  • 2 tbsp crushed Nacho Cheese Doritos

Directions:

  1. Hollow out mushroom caps, drizzle lightly with olive oil and a pinch of salt and pepper, set aside in a pan lined with olive oil.
  2. Heat diced bacon over medium-high heat until lightly browned, about 3 minutes.
  3. Add julienned zucchini and cook with bacon until entire mixture is browned, about 4 minutes.
  4. Spoon zucchini and bacon mixture into mushrooms.
  5. Preheat oven to 375.
  6. Place mushrooms into the oven and cook until they darken and moisten, about 6 minutes.
  7. Sprinkle crushed dorritos over the mushrooms and cook another 3-4 minutes.
  8. Serve hot.

Thai-ing The Knot

Blake and I honeymooned in Thailand. It was beautiful, romantic and much more than I ever imagined. It was a long trip, but we would both gladly make it again to be in such a unique place with friendly people. We had the most wonderful and extravagant cabana all to ourselves. We felt like modern-day movie stars.

We didn’t do too much touring, but we did ride elephants, play with monkeys, made curry with all ingredients from the jungle and ate many local dinners and lunches. All of the tours and excursions were fun and we felt fairly safe EXCEPT the zipline tour. Needless to say, I thought our marriage was going to be a short one. At many points on this zipline tour, I was completely sure our lives together were going to begin and end in Thailand.

When we arrived back at our hotel, we had Authentic Spicy Basil Chicken to celebrate not dying. For the whole story, continue past the recipe and keep reading. It was quite a day!

Spicy Basil Chicken

Serves 4

Spicy Basil Chicken

Ingredients:

  • 1 Bunch Thai Basil (at asian market, not normal basil)
  • 2 Bell peppers
  • 1 Vidalia Onion
  • 2 Jalapeno pepper
  • Small handfull of sesame seeds
  • 5-8 Cherry Tomatoes (optional)
  • 2-3 tbsp soy sauce
  • 1 tsp fish sauce (optional)
  • 1 lb. Chicken breasts
  • 1-2 tbsp low sodium chicken stock
  • Sesame Oil

Directions:
1. Deseed and dice jalapeno peppers or leave in seeds for more heat
2. Cut bell peppers and onions into desired size and set aside
3. Cut cherry tomatoes in half
4. Cut up chicken into desired size (1 inch long strips or so) and set aside
5. Heat 2 tbls oil in wok (1 tsp sesame oil if available)
6. Add onions, peppers to wok and saute for 5-6 minutes
7. Add cut up chicken to wok or large pan and stir fry for 2-3 minutes until white edges start to form
8. Turn up heat, add sesame seeds, and continue to stir fry, add drops of sesame oil (regular if no sesame) as needed to keep from sticking
9. Once everything is sizzling loudly and starting to get a fried color add chicken stock and soy sauce in small amounts to create moisture and steam as needed (this is not a very wet dish it should be moisturized but mostly dry)
10. Continue stir frying
11. Add pulled basil leaves, halved cherry tomatoes
12. Add lime juice, shrimp if using, cherry tomatoes if using and turn heat to low or off while continuing to stir fry with remaining heat
13. Let sit for 2-3 mins stirring ocassionally and serve over rice. We always like to add a fried egg to our meals.

Honeymooning in Thailand was like being on a bipolar vacation. Within the walls of the resort, it was magical. The staff, dressed in their pristine uniforms, stopped and bowed at us as we walked by. After walking through a lobby of luxury, we passed several pools overlooking a crystal blue ocean. The property was lined with lush green plants, orchids and simple trickling natural streams of water which enhanced the sounds of paradise. After meandering down the most beautiful path, we engaged on our personal gate which enclosed the most romantic and private cabana steps away from the gently crashing waves.

We arrived to a bottle of delicious champagne on the lip of our own personal pool whose surface was covered in local flowers. I literally felt like I was in a story book. I opened my 10 foot glass french doors and walked across the mahogany hardwood floors and fell face first onto a pile of rose petals on my four-posted king sized bed wrapped in the freshest, 1000 thread count white sheets my body has every made contact with. Blake brought a special bottle of wine for me, but I didn’t have a glass. He pressed “0” on the phone, mentioned a wine glass and before he hung up, a polite gentleman was at our gate with a crystal wine glass on a tray waiting for my arrival. Story book…I know.

We settled into our cabana with a dip in the pool, a few chapters in my easy-to-read Nicholas Sparks’ book and a midday nap in the previously mentioned extravagant sheets. After a well worth it 26 hour travel day, we were pretty tired. Unfortunately when we woke up it was 4:30 am Thailand time. Hmmmm…. we had to figure out how to kill an hour and a half before the obnoxious breakfast buffet opened.

I could get used to this.

We decided to walk in the ocean as at low tide in front of our resort you could walk a mile toward the horizon and only become knee-deep in water. It was a wonderful time in our memory book. When we returned, the buffet was opened. We walked up the stairs to the open air octagonal dining room surrounded with ocean views. Before entering, we were greeted by the staff. We were presented with every fresh fruit on the island upon a bed of crushed ice, waiting to be chosen to be our juice of choice for the morning. I typically chose watermelon and lychee and Blake opted for kiwi and mango. We waited briefly while our fruit was transformed from one state of matter to another. 

The juice bar

Needless to say, we were living a dream. If people hadn’t noticed my abundant freckles, 5 foot 3 frame and bushy eyebrows, and people hadn’t noticed Blake’s asymmetrical face, narrow backside and knob knees, one may have mistaken us for Angelina Jolie and Brad Pitt. Wait….I just got a little caught up in the dream.

Anyway, the bipolar begins when we stepped outside the front door of our resort. This doesn’t mean that Thailand was not nice outside the doors, it was just a different world. A world of Muy Thai boxing where boys aged 10-18 beat the ‘you know what’ out of each other on a homemade wrestling ring, with a non-educated referees who were more into  a good fight than keeping the children safe. The likes of blood, saliva and teeth were flying everywhere. My vision of a honeymoon night: looking at stars and having Chardonnay on the shoreline. Blake leaned more towards Muy Thai and Red Bull and Vodka. I guess he won 1/14th of the time. This was a night to remember. Romantic….not so much.

Date night under the not-so-romantic lights of Muy Thai Boxing

One afternoon, we decided to go for a walk around the island. It was scary but memorable for sure. Along the way, we were convinced by a nice local fella to book a tree top zipline tour. “This seems fun” we thought. He told us he would pick us up at 8:00 in front of our resort. Since we were rising at 6:00 most days, 8:00 seemed perfect, plenty of time for a pre zipline nap and consumption of local fruit juice.

7:30 am hit, and we had finished our overly extravagant breakfast, walked passed several bowing staff members who knew us by name at this point, jumped over the flowing waters that encompassed the lobby and waited on the bamboo chairs by the breezeway where guests were picked up for such tours.

Blake and I watched as several European couples were whisked away for their jungle tours, beach tours and waterfall trips. Each couple being picked up in a white vans or buses with very authentic logos decorating the sides. 8:10 rolls around and all of the other parties have been picked up. Blake and I begin to think we booked the wrong day. In the distance, we see a small 1990 Suzuki Sidekick ripping down the gravel drive. The vehicle is so small that the dust from the gravel covers the windshield.

“Beep, beep, beep!” Blake and I look behind us thinking for sure the 15-year-old driver is coming to pick his girlfriend up from the night shift on duty at the resort. We continue to sit, waiting on our white van with an authentic logo. “Beep, Beep, Beep!” Blake and I both instantly look behind us to see who this local teen was honking at. Said teen approaches with his hand out saying “you Mr. Bake? Bake? Mista Bake?” I turn to my new husband and make the “there-is-zero-percent-chance-I-am-getting-in-the-Suzuki-with-this-child” look at him. He looks at me and passively says to the teen, “Yes, that’s me.” My feet concrete themselves into the luxurious lobby floor as I grip onto the bamboo chair. The whiteness in my knuckles tells Blake that I am not on board, but he and his non-confrontational ways grabs my hand and pulls me towards the two-door, logoless Suzuki. “Get in” the local teen says as he pushes the front seat forward for us to load up. Blake jubilantly jumps in the back, reaches for my newly blinged left hand and looks me in the eye for what I thought was going to be the last time.

Twelve miles of careless, bumpy, off-road driving later, we arrive at anything but a licensed and insured zipline tour. The teen straps on our harnesses and pulls out his Nokia flip phone. After exiting the home screen which was decorated with a naked woman with blonde hair and delicious fake breasts, he began to give us the ziplining “demo”.

He flipped up the screen and began to play a self-made video of himself and his friends doing this zipline tour. This was our safety video/training. Then he let us strap into a non-name brand harness and “practice” ziplining on a 6 foot wire where our feet still hit the ground. Training complete. “Let’s go” he said.

Notice our ride in the background

Hesitantly,Blake and I climb up a tree 75 feet on a homemade ladder to a homemade platform to stand and overlook Thailand before we delve into what I think it my adventurous honeymoon death. I pictured Monica Kauffman on Channel 2 Action News saying “Two newlyweds from Atlanta ziplined to their death yesterday in Thailand. The company was a group of teenagers who were attempting make a few extra dollars. The fled the scene. One was found with a local prostitute in a pub and the other three are still on the loose.”

If I had only known how to slow down

Pretty far fall

Blake commits and follows our non-english speaking, adolescent leader who gives us hand signals to instruct us. He makes it safely to the next platform. I am so in love with my husband that I drop as well. I did not understand the sign language instruction which told me to use my hand to slow down. Instead I went full speed into an off brand spare tire which was attached to the tree for”cushioning”. Yeah, that’s going to be a bruise. Aside from the direct danger we were in, the views were to die for. We did snap a photo hoping those who found our bodies would see that we were happy in the moment.

A moment where to pros outweighed the cons

We got the hang of it and went from platform to platform. We landed in the middle of the course when I noticed that there were no ladders along the way. It was zipline to the end or jump 150 feet to the bottom of the jungle. Miraculously, but we made it to the end. ‘Teenage ring leader’s mother’ was waiting for our arrival with juice boxes and fresh lychee-esque fruit to curb our appetites. We ate, spoke different languages, smiled and I gripped Blake’s hand until my knuckles where white as we drove back to our little “Yuppie Paradise”. I took a deep breath as I arrived back at my cabana. Needless to say, the staff knew to follow me with a wine glass and a bottle of the finest chardonnay. For the next two hours, I relaxed by my personal pool (vacation bipolar at it’s best).

I told Blake that for dinner I wanted a classic. Spicy Thai Basil Chicken. We went to the city and had ourselves some local cuisine. Every month or so, I ask Blake to recreate this meal for me. It always reminds me how precious life is. For this reason, we always grow our own Thai Basil. Life is good and Thailand is my favorite place on Earth. Enjoy a recipe from our memory book and celebrate the fact that Monica Kauffman is still not familiar with our names.

Life is Sweet

I can be your GYRO baby.

My personality is a bad combination of an always prepared, clutter-hater. When Blake and I cook, I always want just the right amount of food. I don’t like a lot of tupperwares in my fridge with small portions of sauces or toppings that will sit there until the night before trash day when I chuck it into the trash can in my over-purging. This over-purging leads to another grocery trip to “stock up” so we always have what we need. Then, the fridge gets too full again, and the purging starts back over. See the cycle? It never ends, it’s wasteful, and it makes Blake crazy.

Blake had the idea to make Gyros and Greek salads the other night. Instantly, I pictured too many pepperoncinis, extra pita breads, a one third used red onion, extra green pepper slices and a head of partially shredded lettuce sitting in my fridge for three days before being thrown away on trash night, but I REALLY wanted the Gyro and Greek salad.

Then it hit me….Subway- home of the most delicious and soft flat breads and all of the necessary ingredients for the Greek salad offered as free toppings. I walked into the Subway where I was going to have the most practical sandwich ever created before my eyes, while saving a lot of money and a lot of wasted left over ingredients.

“May I please have a foot long veggie patty sub on flat bread?” (Side note- veggie patties from Subway are the very best I have ever had)

“Toasted?”
“No thank you.”
“Cheese?”
“No thank you.”
“Just tomatoes, cucumbers, pepperoncini, green peppers, olives and red onion. No mayo or mustard, no oil and vinegar.”
“Easiest sandwich I have ever made, ma’am. That will be $5.13. Have a nice day!”
“You too! Thanks.

Problem was totally solved. We spent less than half of what we would have spent on all of the components, and had just the right amount of toppings for our Gyros and our salad. I also had two veggie patties for lunch in the following days.  Well played Foster, well played.

We used Alton Brown’s Gyro meat recipe. It was not simple, but it was definitely doable for a beginner cook. You just need the time and a food processor. This was an awesome learning experience for me. To be honest, I never knew exactly what gyro meat was. I actually just thought it was a cut from a lamb, not an actual loaf of sorts.
       
We also grilled our Romaine lettuce for our salad. I am in love with the unique taste and texture of a grilled Romaine heart. Haven’t tried it? Do it tonight!

The Meat by Alton Brown

Serves 4

Ingredients

  • 1 small onion, finely chopped or shredded
  • 1 pound ground lamb
  • 1/2 tablespoon finely minced garlic
  • 1/2 tablespoon dried marjoram
  • 1/2 tablespoon dried ground rosemary
  • 1 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Tzatziki Sauce, recipe follows

Directions

  1.  Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea or paper  towel.     
  2.  Gather up the ends of the towel and squeeze until almost all of the juice is removed.        
  3.  Discard juice.                                                                                                                                                                                                                                                              
  4.  Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste. one minute.                                                                                                                                                                                                                                          
  5. Stop the processor as needed to scrape down sides of bowl.                                                                                                                                                                        
  6. Preheat the oven to 325 degrees F.                                                                                                                                                                                                 
  7. Place the mixture into a loaf pan, making sure to press into the sides of the pan.                                                                                                                                 
  8. Place the loaf pan into a water bath (we just put water in a casserole pan and then put the baking pan in that water) and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F.                                                                                                                                               
  9. Remove from the oven and drain off any fat.                                                                                                                                                                                       
  10. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil (we just used unused cans of chicken stock in a loaf pan) directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees.                                                     
  11. Slice and serve on pita bread with tzatziki sauce, chopped onion, lettuce, cucumbers tomatoes and feta cheese.

Tkatziki Sauce by Alton Brown

Ingredients

  • 8 ounces plain yogurt
  • 1 small cucumber, peeled, seeded, and finely chopped
  • Pinch kosher salt
  • 2 cloves garlic, finely minced
  • 1/2 tablespoon olive oil
  • 1 teaspoons red wine vinegar
  • 2 mint leaves, finely minced 

Directions

  1. Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.
  2. Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint.

Grilled Romaine Salad

Ingredients

  • Romaine Hearts cut in half lengthwise
  • 1 tsp olive oil
  • salt and peper to taste
  • desired toppings

Directions

  1. Brush lettuce with olive oil
  2. Sprinkle with salt and pepper
  3. Grill on medium high until slightly charred.
  4. Quick tip: if you like crunchy and charred, freeze lettuce for 20 minutes before grilling.

Dress Me Up and Take Me Out

Anyone else in the grilled meat, fresh vegetable, no creativity, summer cooking slump? I absolutely love summer food, but the meat choices are becoming boring to me. I was looking for a way to dress up my steak, without losing it’s flavor.

Until recently, I have been a salad-dressing -mariander. The idea of making my own marinade had never crossed my mind. Blake headed out to work the other day and took some filets out of the freezer. As he was walking out the door he said, “steaks on the grill OK, babe?” “Sure” I replied dropping my shoulders and thinking about the monotony of another grilled steak dinner.

Right then, I knew it was time to give my steak a boost, and I got to work.  I have always liked the flavors in a Chimichurri Marinade, but I never knew how easy it could be. I got the meat marinating, threw a little cilantro spin on our potatoes and took the corn off the cob and added black beans. Soon, we had a transformed dinner packed with flavor and ready to hit the grill.

Chimichurri Marinade

(We used on Filet Mignon, but would also be delicious and tenderizing on skirt steak, flank steak, hangar steak, London broil, lamb blade or lamb chop)

Makes 2 cups- MUST use fresh herbs, not dried!

Chimichurri Marinated Steak

Ingredients

– ½ cup red wine vinegar

– 1 tsp coarse sea salt

– 4 cloves of garlic sliced thin (if you don’t have a mandolin, try using the long side of a cheese grater)

– 1 shallot chopped finely

– 1 red jalapeno, finely chopped

– 2 cups of minced fresh cilantro (use a food processor if you have one)

– 1 cup of minced flat leaf parsley

– 1/3 cup chopped oregano

– ¾ cup extra virgin olive oil

Directions

  1. Combine vinegar, shallots, garlic and jalapeno in a medium mixing bowl.
  2. Let stand for 10 minutes.
  3. Stir in FRESH herbs.
  4. Whisk in olive oil using a fork.
  5. Remove ½ cup of marinade and put aside as a sauce.
  6. Put meat in a glass dish and cover with remaining marinade.
  7. Allow to sit in refrigerator for at least 3 hours or overnight for more tenderness.
  8. Remove meat, pat dry and grill as usual.
  9. Top meat with reserved sauce.

Put a Little SPICE is Your Night

I wish I liked  margaritas. I think they are so fun to make and so fun to drink. I have just never just found a liking for the flavor of the sour mix. Even when I add orange juice, it still just doesn’t do much for me. I decided that I was going to find a way to take the idea of a margarita and tweak it a bit more to my liking.

I read a magazine article about a restaurant owner in Mexico who spiced up his tequila with peppers and used other juices to make margaritas. I decided to swipe his idea. Swiper no swiping.

Be prepared: they are spicy!!! If you are not a big fan of spicy, be sure to reduce pepper steeping time or dilute tequila with more juice.

Spicy Grapefruit Margarita
Serves 8

Ingredients

– 2 cups of tequila (I buy cheap for this drink because it is diluted anyway)
-1-2 Habanero peppers, halved (the more you use, the spicier the tequila gets)
– 2 tbsp sweetened lime juice
– juice of one lime
– 5 cups grapefruit juice
– 1 cup of sour mix
– Sea salt

Directions

1.Combine tequila and Habanero peppers in a pitcher and allow to steep for 2-4 hours depending on spice desire (this can be done up to one month ahead).
2. Rub the rim of each glass with a lime to moisten it.
3. Pour sea salt onto a plate and dip rims of the glass into it to coat the rims.
4. Combine remaining ingredients and mix with tequila. Stir.
5. Serve on the rocks and have fun!

The Not So Ordinary Chicken Sandwich

There are few things worse than really craving a Chick-fil-A sandwich on Sunday afternoon. Sure, other restaurants have fried chicken sandwiches, and you could always add a dill pickle, but everyone who has ever had a Chick-fil-A sandwich knows that other chicken sandwiches don’t pale in comparison.

Blake saw an article once on trying to replicate this extraordinary edible masterpiece.  We tried it by the recipe one time, and neither of us could talk because the salt content had truly absorbed every ounce of saliva we had. Blake tried another route for a second time. They were perfect, and I truly think with the exception of the perfect pickle duplicate (we are still trying to find this), one would not be able to differentiate between Blake-fil-A’s Not So Original chicken sandwich and Chick-fil-A’s Original Chicken Sandwich.

Go ahead…try for yourself!

Blake-fil-A’s Not So Original Chicken Sandwich

Serves 4-6

Total Price- $6.50

Price per Person- $1.08

Average Retail Price- $20.94

Total Savings-$14.44

 

Ingredients

-4 Chicken Breasts cut into “chick fil a-sized” cutlets

– 2 Cups Milk

– 2 Eggs

– 2 tsp Sugar

– Pinch of Pepper

– Pinch of Salt

– 1 1/2 Cup Flour

– 4 1/2 Tbsp Powdered Sugar

– 1 1/2 Tbsp salt

– 1 tsp paprika

– 1 tsp garlic salt

– 3 1/2 cups Peanut oil (Canola or Vegetable are ok)

– 8 Plain, Cheap Hamburger Buns

– 1 tbsp butter

Directions

1. Mix milk, eggs, 2 tsp sugar, pinch of pepper, and a pinch of salt in a large bowl

2. Soak Chicken Breast cutlets in milk mixture

3. Mix flour, powdered sugar, salt, paprika, garlic salt in a large bowl

4. Heat Oil over high heat in a pressure cooker with the lid off

5. Dip the chicken cutlets in the flour mixture, coating thoroughly, and setting aside one at a time.  Let the milk mixture drip off before dipping.

6. Dip the floured cutlets back into the milk mixture, and then re-dip the cutlets into the flour and let rest for 10-15 minutes.

7. Once oil is heated to 350-375 degrees (it should fry vigorously if a tip of a cutlet is dipped in), place the chicken cutlets into the oil quickly and close the lid of the pressure cooker.

8. Cook for 3 minutes once it starts to steam steadily.

9. Quickly cool and relieve the pressure in the cooker (cold water in the sink cools it fast if dipped, and cool water ran over the lid)

10. Remove the chicken and set aside

11. Serve with lightly butter toasted hamburger buns and 2-3 pickle slices

12. Smash bun down with your hand to make it more Chick-fil-Aish

A Crustacean and a Bivalve Sittin’ In a Dish….

I love south eastern coastal towns. To me, they are filled with the most inviting and peaceful landscapes on earth. I often picture myself freshly showered with damp hair which was minimally brushed with the expectation that the salt air would take control of it anyway, wearing a white sundress and walking down a sandy boardwalk at dawn. As the sea grass identifies the direction of the wind and the waves reinforce it, I begin to think. My mind wanders into space.

As I reach the end of the board walk and start walking down the beach, I climb to the top of the wooden life guard stand and have a seat. I begin to observe my surroundings. The beach is graced with the families that are soaking in every minute on the shoreline. They still have their umbrellas, beach balls and chairs out and it is clear they have been relocated a dozen times based on the changing of tides. There are also new and old couples walking hand in hand waiting on the increased romance that a sunset over the ocean delivers. There are grandparents and their grandchildren filling sand buckets with sea shells and a few frat boys playing Bocce Balls getting just a little too rowdy.

At this point, I take a giant breath and think to myself “Where am I going to go to eat some Shrimp and Grits?” After all, south eastern coastal towns specialize in their Shrimp and Grits and being a girl who consumes an average of two bowls of grits a day, this dish is right up my alley.

Shrimp and Scallops and Grits

Serves 4

Total Price- $12.08

Total Price per Person- $3.02

Average Retail Price- $25.23

Total Savings- $13.15


Ingredients

– 1 small onion-cubed

– ½ red pepper -cubed

– ½ green pepper- cubed

– 10inches Andouille sausage- cubed

– 12 medium-large shrimp

– 12 sea scallops

– 1/2 can beef consume

– 1 ½ cup of water

– ½ package Au jus mix

– 1 tbsp garlic- minced

– 2 tbsp oil

– 2 tbsp butter

– 4 servings of grits

Directions

1. Combine 1/2 packet of au jus mix with 1/2 the suggested cold water on the packet

2. Heat 1 tbsp oil and 1 tbsp butter in a large saute pan or pot over medium high heat

3. Place chopped onion, pepper, garlic, and sausage in the pot and cook for 8-10 minutes stirring often

4. Add 1/2 can beef consume, 1 cup of the au jus mix, and 1/2 cup of water to the pot, bring to a boil

5. Reduce the liquid by 2/3 until it thickens

6. Taste the sauce and add water 1/4 cup at a time if it is too salty for your taste.  This is a salty dish and the bland grits will help to delude the salt

7. Heat the remaining oil and butter in a large saute pan over high heat

8. Sear the scallops and shrimp, turning once, and set aside

9. Cook 4 servings of grits and separate into bowls

10. Pour the sauce evenly into the bowls, and top with shrimp and scallops

11. Serve immediately

Sales used in this recipe-

Costco- Kirkland’s brand shrimp- $15.99/6 lbs frozen

Costco- Kirkland’s brand sea scallops- $21.99/ 4lbs frozen

*** (I can honestly say that the frozen shrimp and scallops at Costco are as good as any I have had and the savings are HUGE)***

Ingles- Au jus package- BOGO

Ingles- Beef Consume- BOGO

Unseasonally Seasonal

I absolutely love when fresh herbs are on sale in the winter. I get so spoiled in the summer with the endless supply of my home grown herbs, that I miss them so much in the winter. Generally they run between $2.00-4.00 for a small bunch of herbs when you buy them at the store. I was at Ingles the other day when I found them Buy One, Get One FREE! I grabbed a pack of sage and a pack of basil. I really like to use sage with chicken whenever I get the chance. I also noticed Boar’s Head prosciutto was on sale for $1.10 off per pound at the Publix deli. I knew that I could make something delightful with these items.

I have always been a huge fan of the under-appreciated, yet salty and lean meat, prosciutto. Recently, I have noticed it gaining popularity in the food magazines which makes me very happy. In fact, a prosciutto and egg biscuit graced the cover of Food and Wine in January. Go prosciutto…way to keep up the fight to the top!!!

Prosciutto and Sage Chicken Breast

Serves 4

Total Price- $5.42

Total Price per Person- $1.35

Average Retail Price- $9.75

Total Savings-  $4.33



4 8-oz chicken breasts

12 fresh sage leaves

4 oz very thinly sliced prosciutto cut into 12 strips

4 tbsp extra virgin oil

2/3 cup chicken broth

1/2 cup lemon juice

1 tsp corn starch

4 lemon wedges

Directions – preheat oven to 375:

1. Dry, salt and pepper chicken breasts

2. Place 3 sage leaves on each breast

3. Wrap each breast with 4 strips of prosciutto securing the sage in place

4. Sear chicken 2 minutes each side in a pan over medium-high heat with 2 tsp olive oil

5. Remove chicken from pan and place in the oven for 6-7 minutes or until done

6. Combine broth lemon juice and cornstarch in a small bowl, stir with whisk until well misked

7. Add lemon juice mixture and one tbsp olive oil to the pan

8. Bring to a boil stirring constantly

9. Cook for one minute until thickened, stir with a whisk

10. Spoon sauce over chicken and serve with angel hair pasta or polenta.

Sales used in this recipe-

Sage- BOGO Ingles

Prosciutto- $1.10 off per pound Publix

Angel Hair- Publix- $0.50 off

Swimming Upstream

For a long time, I refused to cook salmon at home. I always found it
to be too expensive for what it was, and when I made it, it was so
fishy tasting. The weird thing was that when I went to
restaurant, I loved to order salmon, and it was never fishy.

One day at Costco, I decided to get some salmon that was frozen (less than $3 per serving). I always get the frozen scallops and shrimp from Costco,  and
they are always delicious. Buying this salmon was the best thing I
have ever done for my bank account, palate and waistline. I literally
have been eating it 3-5 nights a week. Blake makes this amazing brown
sugar and dill marinade, and then we broil it. It is so good and crispy.
Sometimes we put it on a sandwich and add bacon, but my favorite is to
serve it with a trendy grain(in this case a bed of cauliflower) and some steamed broccoli. This tops my recipes as my favorite!!!

Brown Sugar and Dill Broiled Salmon on a Bed of Cauliflower

Serves- 4
Total Price- $11.40
Total per person- $2.85
Average Retail- $37.96
Total Savings-  $26.56


Ingredients

– 4 filets of salmon

– 2 tsp. olive oil

– 1 1/2 tablespoon mayo

– 2 tsp lemon juice

– 1/2 cup brown sugar

– 1 cup chicken broth

– 1/2 cup water

– 2 tsp. dill (dried)

Directions-

Preheat oven to broil- place top rack 4-5 inches from top.

Make sure it is all the way preheated before you put the fish in the oven.

Dry Salmon pieces before starting.

1. Put all ingredients in a medium saucepan.

2. Turn on medium to high heat and whisk until blended.

3. Bring to a boil until reduced by 80%.

4. Add tsbp of Rum (optional)

5. Reduce until it is the consistency of syrup.

6. Put in a bowl to cool.

7. Coat salmon pieces in sauce.

8. Line a baking pan with aluminum foil and spray with non-stick spray.

9. Place salmon in pan.

10. Drizzle more sauce on top of each salmon.

11. Broil 7 minutes on one side and flip.

12. Drizzle remaining sauce and broil for 7 more minutes until crispy.

13. Serve hot!!!

*TIP: If the sauce reduces too much and becomes like molasses add chicken stock or water 1/2 tbsp at a time and stir until it is the desired thickness.*

Sales on this meal:

Salmon-Costco- 8 pieces for $22

Brown Sugar- Publix- BOGO

Mayo- Publix- BOGO