MMMMM! I love beef or chicken fajitas!

gonna try this marinade for beef fajitas, got it marinating overnight which is best! it's called mojo marinade

2- 4 cloves garlic

4-6 chipotle peppers

a small handfull of fresh cilantro

fresh lime juice

fresh orange juice

about a cup of olive oil

a good dash of cumin

mix all in food processor I got round steak & also sirloin steak put it in a large ziplock bag & add the marinade mixture, let it set overnight, & grill the steaks the next day. I will let ya know how it turns out, the marinade smells delish! very spicey!

the beef fajitas was hmm, o.k.  not the best with this marinade, I.M.O.

anthony bourdain : no reservations show

I love this show!  he travels to cleveland, he will meet & dine with marky ramone. I haven't seen this eps. so check it out , the travel channel. 

I have had this craving for lemons lately...not sure what that's all about, but...

Does anyone have a favorite recipe for a dish containing the ingredients of pasta, lemon and chicken? Not sure how to go about this...almost thinking like the consistency of an alfredo sauce...but more...lemony. Perhaps something thinner...more olive oil-y.  Just not sure. Any ideas?

Looking for a snazzy lemon cupcake recipe as well, if anyone has one of those. :)

MMMM lemons! well, try baked  chicken with lemons & garlic, greek dish there. it was delish! I also love broiled chicken breasts with a bit of  olive oil, lemon pepper, & garlic. served  with pico de gallo on the side.

After I saw Emeril making Quinoa on the Food Network, I went out and bought some.  Did you know it's originally a South American dish?  Here's the recipe from the Food Network (obviously it serves more than one person.)  I can't single space in here, so I'll just put the recipe in a paragraph.

1/4 cup butter, 1 finely chopped onion, 2 finely chopped garlic cloves, 1 bay leaf, 1 cup quinoa, rinsed, drained well, 4 cups chicken stock, chopped fresh parsley or cilantro

Melt butter in heavy saucepan over medium heat.  Add onion and saute until tender, about 10 min.  Add garlic and bay leaf.  Stir 1 min.  Add quinoa and stir just untill coated.  Add stock.  Bring to boil.  Reduce head and simmer until quinoa is tender, about 10 min.  Drain. 

Transfer pilaf to large bowl.  Season to taste with salt and pepper.  Garnish with parsley or cilantro.

A little bit fancier than David's recipe, but not too hard.  The trick is cutting it down to 1-person portions.  I might try the recipe directly from the movie. 

Enjoy!

Did someone say lemon cupcakes?

Limoncello Ricotta cupcakes

or:

Lemon Surprise cupcakes 

Hope these help... 

My theory by A. Elk, brackets, Miss, brackets. This theory goes as follows and begins now. All brontosauruses are thin at one end, much much thicker in the middle, and then thin again at the far end. That is my theory, it is mine, and it belongs to me, and I own it, and what it is, too.

Ange's Odyssey

~ Amanda

"Just fear me, love me, do as I say and I will be your slave..."

baked 3 homemade pies today, lemon meringue, coconut cream, & coconut & pineapple cream pie.

Ooohh...those recipes are brilliant! Thanks, Ange! :) Been on a cupcake kick lately.

Never tried Limoncello--thinking I need to mosey out and snarf me a bottle! Yum.  That cheesecake recipe sounds oh so nummy, Amanda.  There's nothing quite like the luscious smell of lemons cooking, is there? :)  I have this lemon candle...guh.  I love it when a bag of lemons goes on sale--bake away and have a big pitcher of water with a zillion lemons in it. Mmmm...

(Dashes off to the market to purchase cupcake ingredients and 2 bottles of limoncello...need one to drink, ya know!) ;)

Oooh limoncello cheesecake...

*drools*

*not from her mouth either*

My theory by A. Elk, brackets, Miss, brackets. This theory goes as follows and begins now. All brontosauruses are thin at one end, much much thicker in the middle, and then thin again at the far end. That is my theory, it is mine, and it belongs to me, and I own it, and what it is, too.

Ange's Odyssey

lemme know what great champagne you members here love, new years is around the corner, I plan on cooking prime rib, black eyed peas, cornbread, salad, want a good tasty champagne, not too pricey, always loved moet  & chandon white star ;) would love to try some other bubbly. if not then moet &  chandon is always yummy! want anthony bourdain to join me for new years eve/day  at my home listening to alot of Ramones during dinner :)

baked alot of jalapeno' breads no, not by the bread machine, by hand.

I'm totally at a loss as to what to recommend you for a sparkling white. I usually only buy mine from wineries themselves. I can tell you that you should avoid Cook's at all cost, though. :D

I guess I CAN recommend a fun sparklie for the holidays: Karmere's Sparkling Almond. It sounds weird, and I hate anything infused with anything else, but this is just good plain fun and isn't obnoxiously-flavored or even cloying, though it's definitely not a brut...I would say it's floating somewhere between brut and spumante. It's also cheap (Like $15 a bottle) so you can buy a few bottles to share. :) I don't know if it's available outside the winery though. Hm. Guess I shoulda checked that before recommending, right? LOL

EDIT: It's funny, I'm poking around at BevMo to see what I can offer suggestions on, and it's ridiculous how overpriced some of this stuff is! I've had a lot of these and at $30 a bottle, they're totally raping the customer. You can find much better stuff for that price (and cheaper) at the wineries. Good god, I now remember why I stopped buying wine at the grocery store. Yeesh.

~ Amanda

"Just fear me, love me, do as I say and I will be your slave..."

Anyone here know a nummy truffle recipe??? Chocolatey goodness...booze...nuts...what have you...

Thanks muchly. :)

Here are a few of our favs...

         Grilled Chicken Fajitas

 *Sauce

1/3 Cup Lime Juice                 4 Tbsp Veg Oil

 3 Cloves Garlic                      1 Tbsp Worcestershire Sauce

 1 1/2 tsp Brown Sugar            1 Jalepeno (minced)

 1 1/2 Tbsp. Chopped Cilantro    1 tsp Salt / 3/4 tsp Pepper

 Combine in a bowl and set 1/4 cup aside. Add 1 tsp salt to the remaining mixture and place 3 chicken breasts in it, cover, and set aside for 15 min. 

 1 Red Onion, sliced in thin circles

 1 Red Bell Pepper, sliced in strips

 1 Green Bell Pepper, sliced in strips

 Coat veggies in oil, salt, pepper, a splash of Soy Sauce, a splash of Worcestershire and set for 15 min. 

 Grill Chicken till done. Slice in strips and pour one half of the reserved sauce over it. Grill Veggies till done and pour remaining sauce over them. Heat tortillas over grill, serve with sour cream and cheese.

                         Garlic Potato Soup

 3 Tbsp. Butter               1 Leek, sliced

 3 Cloves Garlic, pressed   2 Heads Garlic, papers removed, top trimmed

 7 Cups Chicken Broth      2 Bay Leaves

 3/4 Tsp salt                  2 lb Red potatoes, diced

 1/2 Cup Cream              1 1/2 tsp Fresh thyme (3/4 dried)

 Pepper

 Melt butter in Dutch Oven, add leeks, cook till soft. Stir in pressed garlic, sautee about 1 min, until fragrant. Add Broth, Garlic Heads, Bay Leaves, & salt. Cover loosely and bring to a simmer. Simmer for about 30-40 min, until garlic is soft. Add Potatoes, simmer till soft, about 15-20 min. Remove Bay Leaves and Garlic Heads. Using a paper towel, squeeze the bottom of the Garlic Heads until the garlic is removed. Mash and return half of mashed garlic to soup. Stir in Thyme & Cream. Pepper to taste. If it needs more Garlic, add the remaining. 

                   Chicken Teriyaki

 8 bone-in, skin-on Chicken thighs         2 tsp Veg Oil

 1/2 Cup Soy Sauce                           1/2 cup Sugar

 2 Tbsp Mirin (or Dry Sherry)               2 tsp. Grated Ginger

 1 Garlic Clove, pressed                      1/2 tsp Cornstarch

 1/8 tsp Red Pepper Flakes

 Trim thighs of excess fat and skin, pat dry, and salt and pepper both sides well. Heat oil in large skillet over medium high. Place thighs in skin side down and place weight on top ( another large pan will work, just to ensure the skin browns evenly). Cook, without moving for about 15-20 min. Until the skin is a dark golden brown. Adjust heat accordingly to make sure they do not brown too fast.  In the meantime. Mix all remaining ingredients in a small bowl. Flip chicken when ready and cook for about another 10 min. When done, remove chicken and drain oil from pan. Return to heat and add sauce. Bring to a simmer and return chicken to pan, spooning sauce over chicken, for about 3-5 min. Serve hot over warm rice. 

Ooh...think I might need to try that garlic potato soup this weekend...thanks for the recipe! :)

Made Shephard's Pie tonight--that soup would be a dandy appetizer or companion. :)

I'll probably make the whole batch...I could eat potato soup nearly every day...LOL

Does anyone have a recipe for a very nummy banana cake?

Greek Tuna Salad Pockets

2 Tablespoons fresh lemon juice

1 Tablespoon extra virgin olive oil

2 teaspoons small capers

1 1/2 teaspoons oregano

1/2 teaspoon garlic powder

1/2 teaspoon coarse ground black pepper

1  pouch (7.06 ounces) albacore tuna, packed in water

1/2 cup finely chopped tomato

1/4 cup minced red onion

1/4 cup sliced black olives

1/4 cup feta cheese

2 pita breads (8 inches each)

baby spinach leaves

in medium bowl add lemon juice, olive oil, capers, oregano, garlic, & black pepper.

mix until well blended.

add the tuna, tomato, red onion, olives, & feta cheese. toss lightly & cover.

refrigerate for about an hour or until ready to serve.

cut pita breads in half ; line with baby spinach & spoon tuna mixture into pita pocket breads.

 Anchovy Pasta -

1/4 cup olive oil

1/4 cup Powdered Walnuts

 2 oz. Anchovies, drained and rinsed

 1 tbsp. Chopped Garlic

 1/2 Spaghetti 

 Heat oil, add garlic and anchovies. Saute until anchovies are pasted. When paste, add 1/2 cup water and boil. Reduce liquid until 1/2 the amount. Add to cooked spaghetti, and stir in walnuts to thicken. Serve with french bread. 

     Dutch Farmers Brown Beans and Sausage

 *This is best cooked in a Schlemmertopf, but a Dutch oven works fine. 

 1/2 lb. Dried Kidney Beans

 6 Carrots, cut

 2 Onions, chopped

 4 Cups Water

 2 Red Apples, sliced

 1/2 lb Bacon, cooked

 6 Potatoes, diced

 1 lb Polish Sausage

 Rinse beans and place in bottom of pot, with the carrots, onions, and water. Salt well. Cover and cook at 450 for 1 1/2 hours. Add apples, potatoes, bacon, sausage. Mix well with beans, cover and continue cooking for another hour. Serve with mustard/dijion.

lime garlic pork loin

1/2 cup finely chopped shallots

1/4 cup beer

3 tablespoons fresh lemon juice

2 large garlic cloves , minced

1 tablespoon olive oil

1 -2 jalapeno' finely chopped

1/4 teaspoon dried tyme, crushed

1/4 teaspoon salt

1/8 fresh coarse pepper

2 -3 pounds pork loin (boneless)

3 Tablespoons cilantro

In small bowl combine the mixture,place pork loin in a plastic bag, add the mix, merinade 4 - 6 hrs. preheat grill. remove the meat, discard the merinade.. place meat in a roasting pan. transfer to grill over direct heat, cover the grill, roast the pork, about 40 - 50 minutes. until it reaches the temp. 155 to 160 temp. remove the meat from the pan, cover with foil, let stand for 10 minutes, when ready sprinkle with cilantro. serve with your fave b.b.q. sauce. ENJOY! gonna try this one out this week! so I hope it will be DELISH!

hot jello shot

1 - 3 ounce lemon jello mix

3/4 cup pepper infused tequila

3  jalapeno's

bring water to boil, pour jello mix in bowl & stir until dissolved. stir in the tequila. refrigerate til cooled, but not set. pour mix in shot glasses, molds,  or paper cups add a jalapeno' slice into each shot & refrigerate until firm. ENJOY!

Favorite TV Chef...hmmm...I think I have to go with Jamie Oliver.