Post Halloween Party

So DH and I attended a super halloween party last night.  It was great.  There were so many awesome costumes!  We went as WWE superstars Randy Orton and Beth Phoenix.  We both got so many compliments!  The costume I remember most was Ozzy Osbourne.  This guy was SERIOUS.  He was screaming all night and sounded exactly like the  man himself … he was so real that the DJ played crazy train  in his honor.  LOL:, it was fabulous.  There was another great pimp-daddy one that really put on a great show. Top hat, rose colored glasses, tricked out suit and all the bling.  Couldn’t stop looking at this dude. He was fab.

There were 15 women dressed as nurses! PPL, come on! The theme was to dress as a celebrity.  I know, we’re all adults and we don’t have to follow that rule exactly….no one is uninvited just because they didn’t make an effort but it’s halloween! It’s not like it is a surprise and you didn’t know you were going to need to come up with a costume!  Still tho, we got a laugh out of it!   There were two couples dressed as Bonny & Clyde, one guy dressed as Mimi from the Drew Carey show (OMG.  more than I wanted to see), a husband and wife dressed as a cowboy and an indian, a chic dressed in lady gaga’s teal outfit with the 80′s shoulder pads and a long blonde wig and sunglasses (she was a little hottie and she could dance!) and several “flapper” girls.  We met some really great people.  Had a super time.

I made that drink I mentioned earlier, the dirty pirate.  AMAZING!  It almost tasted chocolatey. That was probably because I over poured the kahlua.  Hey..what?!? you can’t put too much kahlua !!  I didn’t drink too much but I did eat too much (some candy corn M&M stuff that was like freakin CRACK! I couldn’t stop eating it!)

I woke up feeling great (no hangovers, I was proud!) with more great memories!  My costume is in the closet now but, boy was that fun!

 

Hanger Steak with Mushrooms & Red Wine Sauce

 

Ingredients

• 3 tablespoons extra-virgin olive oil, divided
• 12 ounces assorted mushrooms, torn or cut into large pieces
• Kosher salt, freshly ground pepper
• 4 tablespoons (1/2 stick) unsalted butter, divided
• 1 1/2-pound hanger steak, trimmed, pounded to 1/2″ thickness
• Coarsely cracked black pepper
• 3 garlic cloves, lightly crushed
• 1 6″ sprig rosemary
• 1 cup dry red wine
• 3/4 cup low-salt chicken stock
• 2 tablespoons chopped fresh tarragon

Preparation

• Heat 2 Tbsp. oil in a large heavy skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until soft and golden, about 7 minutes. Season to taste with salt and pepper. Transfer to a bowl; set aside.
• Melt 1 Tbsp. butter with remaining 1 Tbsp. oil in same skillet over medium heat. Season steak with salt and cracked pepper. Add steak, garlic, and rosemary to skillet. Cook about 3 minutes per side for medium-rare. Transfer to a cutting board. Let rest while preparing sauce.
• Discard garlic and rosemary from skillet. Pour off all but 1 Tbsp. fat. Add wine; cook, stirring up bits, until reduced to 3/4 cup, about 3 minutes. Strain; return liquid to skillet. Stir in stock; bring to a boil. Simmer until reduced to 1/2 cup, about 5 minutes. Remove from heat; Whisk in 3 Tbsp. butter. Stir in mushrooms and 1 Tbsp. tarragon. Season with salt and pepper.
• Spoon mushroom mixture onto plates. Thinly slice steak; serve over mushrooms. Garnish with remaining 1 Tbsp. tarragon.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our Steak Recipes Slideshow.

• nutritional information

  One serving contains:
  Calories (kcal) 511.9
  %Calories from Fat 72.7
  Fat (g) 41.4
  Saturated Fat (g) 16.6
  Cholesterol (mg) 97.8
  Carbohydrates (g) 3.9
  Dietary Fiber (g) 0.9
  Total Sugars (g) 1.9
  Net Carbs (g) 3.0
  Protein (g) 30.3
  Sodium (mg) 135.5

FOUND AT THE LINK BELOW. NOT MY RECIPE!

Read More
http://www.bonappetit.com/recipes/quick-recipes/2011/10/hanger-steak-with-mushrooms-and-red-wine-sauce#ixzz1c0Tt37BG

 

Quest for the Best Side: Loaded Potato Casserole

THIS WAS FOUND AT :
http://www.plainchicken.com/2011/01/crack-potatoes.html
. I DON’T MAKE CASSEROLES ANYMORE BUT THIS ONE IS DIFFERENT.  THERE IS NO CREAM SOUP!

 

My husband can eat it with his diet so i’ll give it a shot. It would also be good for holidays.

 

Crack Potatoes or Loaded Potato Casserole

 

2 (16oz) containers sour cream

2 cups cheddar cheese, shredded

2 (3oz) bags real bacon bits

2 packages Ranch Dip mix

1 large (28 – 30oz) bag frozen hash brown potatoes – shredded kind

Combine first 4 ingredients, mix in hash browns.  Spread into a 9×13 pan.  Bake at 400 for 45-60 minutes.  

*I divided the potatoes into 3 small 7×7 disposable foil pans and froze them.  I wrapped them with plastic wrap and then foil.*

 

Quest for the Best Side: Parmesan Roasted Potatoes

THIS WAS FOUND AT
http://www.onelovelylife.com/?p=3192
 AND SOUNDS PERFECTLY EASY AND DELICIOUS.

What will I pair with this? It must be beef.  Now, off to find the perfect beef recipe.

Parmesan Roasted Potatoes

Ingredients:
4 medium potatoes, skins on, scrubbed and diced*
2-3 Tbsp olive oil
1/2c grated parmesan
1 tsp garlic salt
1/2 tsp paprika
salt and pepper to taste

Directions:
In a large bowl, toss potatoes with olive oil, parmesan, garlic salt, and paprika. Spread potatoes out on a large baking sheet.

Bake at 425 degrees 30-40 minutes, stirring potatoes every 10-15 minutes for even browning. Sprinkle with salt and pepper to taste and serve warm.

*The most important thing is to keep the potato pieces about the same size so they cook evenly. I like to slice the potatoes in half lengthwise, then slice each half lengthwise again, then dice. I end up with 16-20 pieces per potato. You can end up with more or fewer, just try to keep the pieces the same size.

 

Sugar Free “Viennese” Coffee

Ingredients

1/2 cup instant coffee (I use regular, but decaf would work too)
2/3 cup sugar substitute (whatever kind you like.  Adjust as it suits you)
1/2 cup instant nonfat dry milk powder
1/4 cup powdered coffee creamer
1 tsp. cinnamon
1/4 cup instant sugar free butterscotch pudding mix

Directions

Measure all ingredients into a medium bowl. Mix well. Place into a jar with a lid. Store in a cool, dry place.

To use: Place 2 teaspoons dry mix into a coffee cup. Add about 3/4 cup hot water. Stir well to blend and serve.

 

I’m going to make this for my coworkers this year and include the “how-to” on a little gift card attached with a ribbon around the jar and give them a new mug to go along.  So they can try it out right then at the office party.

Number of Servings: 20

 

Chicken Marsala (My FAVORITE!)

Thank you
http://savorysweetlife.com/2010/03/chicken-marsala/
for putting this recipe on Food Gawker so I could find it!  I have a great memory that goes along with this dish.  I went with a group of classmates to a Figlioli’s restaurant somewhere in Florida. I forget the town.  Our teacher was with us and she was a jamaican woman with the best accent and she was so kind and likeable. I will never forget her.  She was still caring for her mother, an elderly jamaican lady, in her home along with a son (who was FABULOUS on the piano). They were both amazing cooks and she mentioned this dish as being a wonderful pairing of food and wine in a dish.  I tried it and I have always loved it since. Plus, it reminds me of that day and I was so happy then.  I was just a girl then. I’m neary 40 now and I still love this dish!

 

 

Chicken Marsala Recipe

Ingredients
2  skinless, boneless, chicken breasts
salt and freshly ground black pepper
1/2 cup all purpose flour or corn starch for gluten-free
up to 1/2 cup  olive or vegetable oil
8 ounces container of mushroom, sliced and cleaned
2 tablespoons butter
1/2 cup sweet Marsala wine
1/4 cup chicken stock
1/4 cup sherry or dry white wine
Optional: 2 tablespoons  heavy cream
Garnish with chopped parsley or oregano

Directions:
Split each chicken breast through the middle to make 2 pieces.  Place plastic wrap over them and pound each one flat using a meat tenderizer/mallet until they are about a quarter inch thick.  Season a good amount of salt and pepper on both sides of each piece.  Place some flour on a plate and and dredge each piece of chicken in it.

Heat the oil over medium-high heat and when the oil is hot fry each piece of chicken for 3-4 minutes on each side until they are golden brown (this may require you to do this in 2 batches). Remove chicken and place them on your serving platter covering them with foil.

Reduce the heat to medium and add butter and mushrooms.  Saute mushrooms for 4-5 minutes making sure to season them with salt and pepper lightly.  Add marsala wine, sherry, cream, and chicken stock allowing the liquid to reduce slightly – approx. 3 minutes.  Pour mushrooms and sauce over chicken and serve. Enjoy!

 

 

I got Schweddy Balls!

Found it!

 

Sorry it’s sideways!  I was excited to find Schweddy Balls ice cream here!  Of course, I had to buy it.  It’s quite good!  Those little malted milk rum balls are tasty.  I’ve only had a couple spoons of it so far and there is more vanilla ice cream than rum balls, but I’m not complaining.  Im always up for a new ice cream flavor.  I should start a series!  The best ice cream flavors!

 

Tuna Cakes

I just made these on a whim.  I was in the mood for crab cakes but I only had canned tuna so I had to get creative.  They turned out so rich and flavorful.  I wish I had made more!

1 can tuna, drained

1/2 c. onion, chopped

1/2 c. green pepper, chopped

1 egg

1./2 c. italian seasoned bread crumbs + 2 tbsp for later

salt and pepper

2 strips bacon, fried crisp and crumbled.

Sauce:

1 tbsp mayonnaise

1 tsp yellow mustard

1 tsp garlic powder

1/8 tsp green habanero sauce

2 tsp chopped dill pickle

dash of salt and pepper

Heat a non-stick skillet over medium-high heat. Spray generously with cooking spray.

Mix the tuna, onion, pepper, egg, 1/2 c. bread crumbs and salt and pepper together in a small mixing bowl.  Mixture will be wet.

Form into patties and place in hot skillet.  with a tablespoon, sprinkle some of the remaining bread crumbs over the top of the  patties. Cook for 4 minutes, then flip and sprinkle bread crumbs on the other side.  Cook for 4 minutes then flip again and cook about 1 minute to allow the bread crumbs to become crisp.  remove to a plate.

sprinkle each with crumbled bacon and top each with a spoonful of the sauce.

Makes 2 patties.

 

Dirty Pirates

NOT MY RECIPE NOR MY IDEA. IT’S GENIUS THO! GO HERE;
http://www.endlesssimmer.com/2011/09/14/dirty-pirate-popsicles/
 AND READ THE POST BY THE AUTHOR OF THIS FANTASTIC SOUNDING TREAT

 

Dirty Pirate Popsicles

Posted by bakersroyale on September 14 2011 in Desserts, Featured

 

 Dirty Pirate Popsicles

• 2 1/2 cups Coke
• 1/3 cup Captain Morgan Spiced Rum
• 1/3 cup Kahlua

Instructions:

1. Place all ingredients in a large glass and stir to combine. Pour mixture into popsicles mold.
2.  Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.

*Slightly flat Coke will produce a popsicle that stays frozen longer. To quickly and manually flatten out the carbonation, empty out enough Coke from a 2-liter bottle to leave a 3-inch space from top of bottle to top of coke. Place cap back on and shake vigorously for 10 seconds. Set aside to leave bubbles to subside.

 

No Bake Boston Cream Pie

 

 

THIS IS NOT MY RECIPE.  I FOUND IT AT
http://www.thekitchn.com/thekitchn/dessert/dessert-recipe-nobake-boston-cream-pie-strata-cookbook-recipe-137474
 AND IT IS SO SIMILAR TO MY HUSBAND’S GRANDMOTHER’S ECLAIR CAKE THAT ICOULD NOT PASS IT UP. HE LOVES THAT CAKE AND HE’LL NOT WASTE ANY TIME DEVOURING THIS ONE TOO!

 

 

Serves 6

About 20 ounces (4 sleeves) graham crackers

For the custard
3 tablespoons cornstarch
2 large eggs
3 egg yolks
5 tablespoons unsalted butter
3/4 cup sugar
1/2 teaspoon salt
4 cups half-and-half
2 teaspoons vanilla

For the chocolate frosting
1/4 cup (1/2 stick) unsalted butter
1/4 cup unsweetened cocoa powder
1/4 cup milk
2 cups confectioners’ sugar
1 teaspoon vanilla extract

1. Line the bottom of a 9 x 13-inch baking dish with graham crackers, using about a quarter of them and breaking some in half if necessary. Set aside.

2. To make the custard, place the cornstarch in a small bowl. In a second small bowl, whisk together the eggs and egg yolks. Set both aside.

3. In a deep, heavy saucepan, melt the butter over medium heat and stir in the sugar. Add the salt and half-and-half, and stir. Warm over medium heat until bubbles form around the edges of the liquid. Do not let it boil. When the half-and-half mixture is hot, turn off the heat.

4. Pour a ladleful of the hot half-and-half mixture into the small bowl holding cornstarch. Whisk vigorously to combine. The mixture should come together smoothly, with no lumps; if there are any lumps, add a little more liquid and whisk them out. Pour this cornstarch mixture into the beaten eggs. Whisk vigorously to combine.

5. Pour the egg mixture into the pot, and turn the heat on to medium. Whisk continuously and vigorously, working all the angles of the pot and scraping the bottom. Continue whisking for about 5 minutes, or until the custard becomes very thick and starts to boil, with large bubbles that slowly rise to the surface. Turn off the heat and stir in the vanilla.

6. Spread one-third of the pudding evenly over the graham crackers. Top with a layer of graham crackers, and spread half of the remaining pudding over that layer. Add a third layer of graham crackers and top with the remaining pudding. Cover the top of the pudding with a final layer of graham crackers. Set aside.

7. To make the frosting, melt the butter with the cocoa powder in a small saucepan. Bring to a light simmer over medium-low heat and let it bubble for 1 minute. Whisk in the milk and cook for 3 more minutes, letting the mixture bubble up around the edges. Remove from the heat and beat in the confectioners’ sugar with a whisk or hand beater. When the mixture is smooth, beat in the vanilla. While the frosting is still quite hot and liquid, pour it over the top layer of graham crackers and smooth with a hot knife or spatula dipped in hot water.

8. Cover the layered dessert with a lid or aluminum foil and refrigerate. (If using foil, be careful not to let it touch the top of the dessert, as it will stick to the frosting and spoil the look.) Refrigerate for a minimum of 4 hours and up to 2 days before slicing and serving. Serve chilled.

• Reprinted from Not Your Mother’s Casseroles by Faith Durand. (Harvard Common Press, January 2011)