Stolen Strawberry Margaritas

25 Feb

I found this recipe from

I couldn’t find Grand Marnier, but the lime juice and strawberry mixture worked just fine. definitely a fresh alternative to the normal lime margarita.



A Sandwich For A Saturday Afternoon

25 Feb

The secret to this sandwich is the marinade (that was taught to me by a very good friend), so I will get right to it:

Blend the following in a food processor or blender:

-3 gloves of garlic, peeled

-3 leaves of cilantro

– 1 onion (cut in cubes)

– 1/2 cup of Worcestershire sauce

– 1/2 cup of soy sauce

– water if necessary for blending

What you will need to complete your sandwich:

– 2 thin pieces of steak (bistec)

– Two small sub type buns – or fresh rolls, just make sure it’s hard/freshly baked bread

– Swiss cheese, Gouda, or Holandes cheese (any white cheese)

– basil leaves for a bit of added fresh flavor

After you have blended your marinade, place it in a bowl with two pieces of thinly sliced beef (bistec). The best is to marinate it overnight.

When you are ready to cook, take out the meat and marinade and let it sit at room temperature for about 5-10 minutes. Your meat tastes better when it doesn’t go from cold to hot in two seconds.

Place the bistec on your preheated grill – about medium flame for those gas grillers.

I put some of the marinade that was left in the bowl on top of the pieces as they were grilling to add flavor (this does leave a mess in your grill though, beware!).

After the meat has been flipped once, butter your bread (that been cut in half) and stick the pieces cut side down to toast them up a bit. Watch these very carefully. It is best to turn down your heat on one side of your grill so the bread doesn’t turn to charcoal in one minute.

Take off your bread and quickly after your meat should be done. Place your meat on one half of the bread, then add your basil leaves. Place your cheese on the other piece of bread and take a picture! Just kidding, but it’s so beautiful you almost have to!

Then combine your bread pieces to make your sandwich and enjoy.

*This marinade was not originally intended for a sandwich, which means it’s very versatile.

Italian or not…

9 Jan

here I go at attempting to make homemade ravioli.

I got a pasta maker for Christmas this year and let’s just say making your own pasta is simply inexpressible how much better it is than the box stuff- even the good stuff. Ya know how after you eat a meal of pasta you feel very full and kinda like, “egghhh I can’t move too fast, let me sit down?” Well when you make your own I feel as though you eat twice as much because of the taste but it doesn’t fill you up to the point of no return.  Maybe because it’s three simple ingredients: flour, eggs, and salt. That’s it. Done.

A simple rule is one and a half eggs per serving. Put about 3-4 cups of flour in a bowl with a few shakes of salt and mix. Make a well in the bowl and crack open your three eggs. Gradually stir the eggs and flour together adding more flour or a bit of water if necessary. Your end result is a yellow ball of dough that does not stick to your fingers.

Break your dough into four parts and start running it through your pasta maker. After you get a good consistency, cut into squares. I made a template out of cardboard and then place on a cookie sheet.

Place two spoonfuls or so of filling in the middle of the square. Dip your finger in a bowl of water and run your finger around the edges on the pasta square that has the filling then place another square on top and pinch all the sides together. I used a fork to mesh the pasta together. This is important so the filling doesn’t escape when boiled!

The filling taken from

  • a container of ricotta cheese about 8 oz.
  • 3/4 cup of parmesan cheese
  • 10 basil leaves washed and chopped (these are backyard fresh)
  • a pinch of salt
  • 1 egg

Freeze these in a ziplock and when they are ready to eat, pop them in boiling water for about two minutes or until they float to the top and bam, you have some “organic” homegrown ravioli.

Rosetts to your liking.

13 Dec

Rosetts. I always saw these growing up at a place called Frankenmuth. I assumed it was German. Even if they weren’t I sure liked them! So my friend brought her stuff in a big box…

and we made some. Tasty and probably high in calories.

Here is the recipe:

Mix two eggs together with 2/3 cup of milk. Gradually add this to 1 cup of flour, stirring constantly to prevent lumps. Deep fry at 370 degrees until golden. You will need an iron mold. It’s best to dip this in the hot grease then in your batter (not submerging it) and then frying it in the grease. Watch the video to see! Drain on paper towels. Keep in air-tight container. Sprinkle powdered sugar!

How to fry.

Opinion on Rosetts.

Carmel Corn for the masses

12 Dec

Carmel Corn is one of those great Christmas gifts you can give or eat in one setting! It’s one of the most tempting desserts as it’s just a little bit at a time which leads to a whole bag in no time at all, but it’s Christmas so let’s make some! You can give some to your neighbor to not feel so guilty!

Recycled Muffins

11 Dec

We have been jam packing our days with lots of butter and sugar so how about we take a break with a heart healthy muffin!

I had a lot of extra pineapples.



A Lunch Break

11 Dec

A healthy break that is easy to do! Grill up some chicken fillets. Spread some italian dressing on them, toast some bread, and cut up some mozzarella. Place your own condiments on the bread and add some baby spinach leaves!



Fresh pineapple juice tops this off!


Red & White

10 Dec

This is cookie has an elegant look I think. White chocolate chips and cranberries. I don’t think this is technically a Chirstmas cookie but I had both white chocolate chips and dried cranberries so I did a google search and this is what I found:

Google Search Findings.

These are your basic cookie recipe plus cranberries and white chocolate chips added. Very tasty… and like I said, you feel elegant eating them.



Another Urban Cookie

9 Dec

Well legend has it that this cookie has a few variations of ingredients and tall tales (see the fashion cookie post), but I took what allrecipes gave me and went forward. I had made these once back in college and remembered I spent a lot of money on ingredients and I had cookies for weeks it seemed. So I cut this in half and I still had a lot of cookies when I was done plus batter I froze, because the danger is you can’t just have one, or two, or three of these babies. Maybe that’s how these stories developed. People started eating these and couldn’t stop and went into sugar overload and started writing nonsense.

Click for recipe here! Remember cut it in half if you don’t want to be in the kitchen for HOURS or you don’t want to go in a sugar coma.

The secret I think is the oatmeal. I ground mine up in my little red food processor.


Krumkake – Sounds funny tastes yummy!

8 Dec
Prep Time: 1 hour
Total Time: 1 hour
  • 1/2 cup butter, softened to room temperature
  • 1/2 cup white sugar
  • 3 eggs
  • 1 cup flour
  • 1/2 tsp. vanilla
  • 1/2 tsp. freshly ground cardamom
  • 6 Tbsp. water

Cream together the butter and sugar. Stir in the eggs, one at a time. Add vanilla and ground cardamom. Stir in flour, mixing well. Add water until batter is the consistency of a thick cream sauce.

Lightly grease the two sides of a krumkake iron with cooking spray or melted butter (Alternative: if using an electric krumkake baker, follow the directions provided by the manufacturer). Heat iron over medium to medium-high burner just until a drop of water sizzles on the surface; to prevent damage to the iron and to keep the cookies from scorching, do not heat over the highest setting. Spoon a heaping tablespoon of batter onto the center of the iron. Close iron, squeezing handles together lightly to spread the batter (but not so tightly that the batter leaks down the sides of the iron. Note: Because of the batter’s butter content, leaks that hit the burner cause some interesting flame action. Keep a damp towel on hand to swiftly wipe up any leaks and to prevent baking krumkake flambé!). Bake for 30 seconds, flip iron over, and bake an additional 30 seconds. Flip iron back to initial position, open, and immediately roll cookie around a krumkake cone or the handle of a wood spoon. Slip off cone and allow to cool on rack.

Store in tightly sealed container in order to retain crispness.

Krumkake are equally delicious when served alone or when filled with whipped cream and/or fruit.

Yield: 24 krumkake.