USVI-On-Line

I saw a recipe in a Good Houskeeping Mag while at the gym. I was tempted to rip out the page but didn't, so I winged it. The article was about how to use a roasted chicken several ways. Sunday I made a roast chicken dinner. This was tonight, a southwestern bake.

Sauteed up onion, red pepper, jalapeno, garlic, fresh parsley and fresh cilantro, added some cumin and cayanne. Made a roux with chicken stock to thicken it up, added shredded left over chicken. Threw it in a corningware and topped it with boxed corn bread mix.
It was tasty. I think you could acheive the same result with a can of Campbells cream of chicken rather than making the roux.

Wow! That sounds really good.

Hello, my name is Margo and I am a recipe riper-outer!

California Girl wrote:Wow! That sounds really good.

Hello, my name is Margo and I am a recipe riper-outer!

Trust me I was really close, but I had no pockets

I'm not a ripper outer, but have taken the whole magazine home - of course they've been returned.

That sounds really good

“Everything I like is either illegal, immoral or fattening.”

File this recipe under "fattening". Actually, it's so good, it could probably go under "immoral" as well!



CARIBBEAN CORN BREAD
from "at blanchard's table - A Trip to the Beach Cookbook" by Melinda & Bob Blanchard

1 cup all-purpose flour
1 cup cornmeal
2 tablespoons baking powder
1 teaspoon salt
1/2 lb. (2 sticks) unsalted butter, at room temperature
3/4 cup sugar
4 eggs
1 1/2 cups canned cream-style corn
1/2 cup canned crushed pineapple, drained
1 cup shredded Monterey Jack or mild white Cheddar cheese

If you want the rest of the cooking instructions, I'll be happy to post them.

This is pretty sweet, and would make an awesome breakfast bread (trust me, I just had some with my coffee!). Excuse me, I have to go take my Lipitor now.

I made the curry sauce from that Blanchard's book last week and it was really different, really special.

Their recipes are unbelievable. I have to figure out how to cut them down though... there's only 2 of us!

Pretty much two of us here, too! Although six for dinner tonight...making roasted acorn squash filled with Ina Garten's corn pudding, along with a roast chicken (it's cold and rainy here) and some other things...

a warm apple brandy sauce over an apple cake for dessert.

Thanks for the tip! I just went to amazon and bought the book, along with their story, and A Grumpy Person Travels to the Carribbean....
Some fun reading for the upcoming trip

Minde, you'll love "A Trip To The Beach". I didn't want it to end. That's probably one reason I bought the cookbook.

Minde, I am reading "A Grumpy Person Travels to the Caribbean" right now, and I have to tell you that I do not like it. He is just not that funny. "A Trip to the Beach" is wonderful though. Another great Caribbean food/travel one is "An Embarrasment of Mangoes."

I guess I should post a food photo...here is some sole meuniere from the other night.


<a href="http://www.flickr.com/photos/28539958@N00/3971691468/" title="sole meurniere by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3419/397 ... 37b771.jpg" width="500" height="375" alt="sole meurniere"></a>

4 former NJ residents decided to take matters into our own hands this past weekend. Can't get real pizza? then make it!

Friend made dough and I supplied a grill with more than enough BTUs.


Margherita Pizza going on the grill


After cooking...



We made 4 pies in total. The pizza stone exploded while #4 was on the grill. Stupid Pampered Chef crap.

It was good stuff. Since I don't always feel like a 6 hour round trip to do to Emerald Isle to get a decent pie, this sufficed for the night.

I made a tasty noodle dish from this month's Cooking Light magazine last night. Recipe here:

http://find.myrecipes.com/recipes/recip ... id=1924716

I did make a couple of changes. I didn't understand why they wanted you to broil the bacon and shrimp with added oil (?) so I left out the whole broiling thing and eliminated all the oil. I just sauteed everything in one non stick pan in steps, draining with a slotted spoon--bacon, then scallions, then shrimp, then pepper...then added it all back at the end with the noodles and sauce. I also cut the amount of bacon in half. Oh, and I did not have enough shrimp in the freezer so I added some egg...and I used udon noodles instead of rice stick because I was really hungry...hmmm I guess I made a totally different recipe! Well, it was tasty. Here is a picture:


<a href="http://www.flickr.com/photos/28539958@N00/3992878746/" title="sinagpore noodles and bok choy by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2509/399 ... 176f55.jpg" width="500" height="375" alt="sinagpore noodles and bok choy"></a>

last night's dinner was pan seared tenderloin steaks with bourbon mustard sauce and these tasty cauliflower cakes.

MB, it all sounded good till you said "cauliflower". LOL! Really, though, it looks delish!