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!


Posted by on October 30, 2011 in Uncategorized



Hanger Steak with Mushrooms & Red Wine Sauce

Hanger Steak with Mushrooms and Red Wine Sauce


  • 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


  • 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 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


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Posted by on October 27, 2011 in Food & Health


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Quest for the Best Side: Loaded Potato Casserole

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.*
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Posted by on October 27, 2011 in Food & Health, Mabon, Yule


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Quest for the Best Side: Parmesan Roasted Potatoes


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

Parmesan Roasted Potatoes

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

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.

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Posted by on October 27, 2011 in Food & Health, Make for Chris


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Sugar Free “Viennese” Coffee


      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


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


Posted by on October 26, 2011 in Yule


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Chicken Marsala (My FAVORITE!)

Thank you 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

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

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!


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Posted by on October 26, 2011 in Food & Health


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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!

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Posted by on October 26, 2011 in Uncategorized