Send Me Your Pictures

Did you make one of my recipes and fuck it all up? Did you make one and it turned out fucking awesome due to my incredible instruction? Either way I, and everyone else, wants to see your crappy, poorly framed pictures. Email them to me (my email can be found in my profile) and your shitty food will appear side by side the master's (unless it looks better). Don't be shy, we all know you suck anyway.

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Title: Cece Winans-Waging War With Lyrics.

OHMAIIGOD! 150,000+ views?! Never thought I would ever get that much.. Thank you, everyone. =D YOU GUYS ARE AWESOME. :DDDDDDDD

This is a Slideshow I made of Cece's song Waging War.

LYRICS:

Anoint my head anoint my feet
Send your angels raining down
Here on the battle ground
For your glory
We're taking territory
Fighting unseen enemies
Like never before
Were Waging War

[Bridge:]
I'm tired of principalities
Messing with me
(Waging war)
I'm tired of the devil
Stealing from me
(Waging war)
I promise he won't get
One more thing
(Waging war)
I'm taking it back
Taking territory
(Waging war)
I'm ready for the battle
I'm ready to win
(Waging war)
My weapon of power
He lives within
(Waging war)
I can't be defeated
The enemy gotta flee
(waging war)
I'm taking it back
Taking territory

Going into battle
Going into battle
Going into battle


Be my sword
Be my shield
As we claim the victory
Over the enemy
In your name
You rule and rain
Never being defeat
Anymore
Were waging war

[Bridge]

Send your fire
Send your fire

[Bridge 2:]
Fire by night
Cloud by day
A strong tower
Send the latter rain
Lion of Judah
Lord, God,
Mighty In battle
Since you did
It back then
We know you'll do
It again

Were going into battle
Were going into battle

[Bridge 2]

Waging war



Thx for watching!!!

~Jo~

Title: Send me your videos!!

Send me videos that you have created, or maybe that you've even stumbled upon and think that it deserves to been seen. I want to help out by liking, favoriting, commenting and subscribing to YOU. So get busy with video responses and posting your channel links to my page! YAY! :)

TWITTER:
http://twitter.com/jennaezarik

FACEBOOK:
http://facebook.com/jennaezarik

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Hopworks Urban Brewery - Deluxe Organic Ale

HUB has been around Portland for at least a couple of years but this is the first time I have seen their brews in bottles. I picked up this particular beer because I figured it would be super easy to trash on if it sucked. I had a whole rack of DOA and organic jokes at the helm but unfortunately I cannot use them. This beer is awesome. It is a unique ale that is perfectly balanced but it also has a high alcohol content. Bravo HUB. This beer is the shit. I really don't give a rat's ass it is organic and I don't like the fact you have propaganda on your label telling me to ride my bike, but this beer is the bomb. 4.5 out of 5. Drink it.

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Title: Hopworks Christian Ettinger Talks About Secession Cascadin Dark Ale

Hopworks Urban Brewery Owner/Brewmaster Christian Ettinger Talks About Secession Cascadian Dark Ale, the new bottle, why they changed the name from Black IPA, and brewery expansion.

Title: September Vlog: Beer Mail 19 and Finished Beer Label Collage

After months of taking labels off bottles and arranging them on a piece of poster board I finally finished and framed my first beer label collage. Let me know what you think of it.

Check out my blog for more info on the beers I received in Beer Mail 19

Labels included in the collage:

3 Floyds Lord Admiral Nelson
Captain Lawrence Barrel Select America Wild Ale
Chimay Primiere (Red)
Port Brewing Hop 15
Dogfish Head Indian Brown Ale
Anchor Our Special Ale 2009
Wychwood Hobgoblin
Flying Dog Gonzo
Dogfish Head Immort Ale
Smuttynose Imperial Stout
Pretty Things Jack D'or Saison
Balancing Act Imperial Belgian IPA
Lost Abbey Serpents Stout 2009
Nogne Porter
Green Flash West Coast IPA
Rodenbach Grand Cru
Port Brewing Old Viscosity Ale
Brooklyn Black Ops
Flying Dog Raging Bitch
Brooklyn Sorachi Ace
Kuhnhenn Solar Eclipse
Samuel Smith's Imperial Stout
Orval Trappist Ale
Ommegang Ommegedon
The Bruery Oude Tart
Boulevard Saison Brett
Great Barrington Yule Fuel
Brouwerij Huyghe Delerium Tremens
Lagunitas Hop Stoopid
Dogfish Head / Sierra Nevada Life and Limb
Ayinger Celebrator Doppelbock
Bell's Hopslam
Weyerbacher Double Simcoe
St. Bernardus Abt 12
Urthel Hop It!
Pike IPA
Cigar City Jai Alai
Scheider Brooklyner Hopfen Weisse
Samuel Smith's Oatmeal Stout
Bear Republic Racer 5
Bell's Expedition Stout
Bear Republic Hop Rod Rye
Goose Island Bourbon County Stout
Brew Dog Rip Tide
Russian River Temptation
New Glarus Raspberry Tart
Founder Kentucky Breakfast Stout
Dogfish Head Palo Santo Marron
Hair of The Dog Adam
Lazy Magnolia Southern Pecan
Great Lakes Edmund Fitzgerald
Cigar City Big Sound
Deschutes Hop in The Dark
Victory / Stone / Dogfish Head Saison du BUFF
Victory Prima Pils
Ommegang 3 Philsophers

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Recipe #205: Dill & Sun-Dried Tomato Omelette -- Simply Dill-icious! :)

This is a simple but tasty recipe that takes only a modicum of effort. Perhaps that's why there are so many omelette recipes on this blog. Hahaha.

There are some nights when it's just easier to make an omelette than to start in on an elaborate dinner production. Those of you who've come back tired from a hard day's work & just want to kick your feet on the sofa not long after dinner, this is the recipe for you. :)

Dill & Sun-Dried Tomato Omelette

Ingredients:
4 eggs
1 Tbsp. "lite" non-dairy creamer
salt, to taste
cracked black pepper, to taste
1 Tbsp. fresh dill, finely minced
1 Tbsp. fresh Italian flat-leaf parsley, finely minced
2 Tbsp. shallots, finely minced
2 Tbsp. sun-dried tomatoes, julienned
1/2 Tbsp. unsalted butter, to season pan

Directions: Beat together eggs & creamer in a small bowl. Then add salt & pepper, dill, parsley, shallots, & sun-dried tomatoes & thoroughly whisk together. Set aside. In a large (10"), nonstick sauté/omelette pan, melt butter on high heat. Then reduce heat to low & pour in egg mixture. As soon as the omelette starts to set, lift up omelette on one side to check its underside to see if it's ready to be folded over. When ready, fold omelette over & continue to cook until desired color (i.e., light golden brown, etc.) has been reached. Then flip over & cook a few seconds more on the other side. (Cooking time may vary depending on how you like your omelettes.) Transfer to plate(s) and serve hot or warm.

Yield: Makes 1-2 servings.

Chef's Notes: Make sure you do not fold the omelette prematurely, as this will make it harder to flip the omelette later, & thus, also harder to cook it evenly. Also, depending upon your stovetop range, you might need to alter the cooking temperature in order to get the best result(s). I have a gas range & cook with Caphalon cookware, both of which conduct heat very well, so the food tends to cook very quickly. Hence, this is why I cook my eggs over low heat. However, this may or may not work for you. Adjust accordingly.

Another useful tip: You might've noticed that when you beat eggs together in a bowl and then lift up the bowl, you'll usually find a "ring of egg" left behind on the counter top. To avoid this, simply place the bowl inside of another bowl. This works even better than a paper towel, which will typically stick to both the bowl & the countertop after soaking up the egg. ;)

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Title: Gucci Mane- The Recipe

Gucci Mane- The Recipe

Title: Garlic Shrimp Recipe

Hawaii is known for its white sand beaches, tropical climate and fun water sports. But any food lover wil tell you that the real draw on Oahu is the fresh garlic shrimp, served at roadside shrimp trucks along the North Shore.

Chef Jason Hill shows you how to make garlic shrimp scampi modeled after the famous shrimp shacks in Kahuku.

At our favorite stop, Giovanni's shrimp truck, in Kahuku, each plate includes 12 shrimp with two mounds of steamed sticky calrose rice and a lemon wedge. We hope you enjoy this — it's almost a perfect replica of Giovanni's shrimp.

Mahalo!

Hawaiian Shrimp Truck Scampi

10 shell-on U-15 (extra large) shrimp, deveined
1 head (10 cloves) garlic, peeled and roughly chopped
1 cup flour
2 tablespoons paprika
1/4 teaspoon cayenne pepper (1 tablespoon for spicier tastes)
1/2 stick clarified butter (see our video recipe)
1/2 teaspoon salt
1/8 cup white wine
2 tablespoons regular butter

To begin, rinse and thaw your large shrimp in cool running water. Lightly pat dry. In a wide tupperware dish, place the flour, paprika and cayenne pepper. Mix lightly with your hands and coat each piece of shrimp on both sides.
Heat saute pan over high heat.

Add clarified butter and garlic. Stir for 1 minute, then add all of the shrimp, which has been coated in the flour mixture. Saute 3 minutes on each side.

After 3 minutes on the second side, add the 1/8 cup of white wine and 2 tablespoons butter. Saute, turning shrimp occasionally, until it reaches a caramel brown color.

Remove shrimp immediately and serve with two mounds of sticky steamed calrose rice and a lemon wedge, spooning extra garlic butter sauce over the rice and shrimp. Add extra salt and cayenne pepper to taste if desired.

Makes 2 servings of 5 jumbo shrimp each.

Chef's Note: You leave the shell on only during the cooking process. This keeps the shrimp tender and moist. Afterward, you peel and eat them, topped with the buttery garlic sauce and sticky rice.

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Nut Bars

Are you ready for some nutty deliciousness? That's what I thought. This recipe is from the shelf of my mother-in-law so I have high expectations to meet. Oops! I mean I am a single player and get lots of different fine ladies every night, bitch. The simplicity of this recipe is what makes it so great. There are no 'hints of lavender' or 'edible flowers' involved. Just nut. So get ready to bite off a piece of tasty goodness. Let's begin:

Start by making a pie crust. Omit the salt and use 2tbl of sugar. Push it into a 9x9 pyrex. This is much more difficult to accomplish than I anticipated. DO NOT form dough into an oblate spheroid as this will make it even harder. Ease the dough into the pyrex with your hands and make sure it is spread out evenly. You don't want it all lumpy like your freakishly shaped head. Bake it at 350 deg for 25 minutes.

Wait for crust to cool slightly. Mix 1 1/2c brown sugar, 1c walnuts, 2tbl flour, 1tsp vanilla, and 2 eggs in a large bowl (I saw you reaching for a plate). Pour over crust and spread it out. Make sure it is even dumbass. Bake at 325 deg for 35 minutes or something like that. My recipe says 25 minutes but that was definitely not the case for me so fuck that.

Here is the finished product generations in the making. "What the hell is that compression mark in the center. That sure ruined your nuts." Hey! That mark, idiot, is where I stuck the knife in to see if it was done. I typically do not have to use this rudimentary technique but since the timing was off on the recipe I had to just to make sure I was right, and I was. Suck it.

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Title: Date Nut Bars

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cape gooseberries

real excitement at the grocery today. a wonderful tart sweet fruit we can never ever find appeared today. barely edible-looking cape gooseberries are a wonderful treat. and they are nothing like regular gooseberries from the farmer's market in the summer. a completely different animal (berry). whenever the gods of grocery inventory are able to provide them, we will partake. usually we see them in london. we clearly have a serious exotic fruit habit in this household. in defense i can say only that there are far worse vices. seriously.  cape gooseberries look like a cross between a tomatillo and and an orange cherry tomato. but they taste like a cross between a passion fruit and a guava and a tomatillo. or something like that. high in vitamins a and c, iron and phosphorous. great in fruit salad. or on their own. store in the fridge. okay, all this talk about cape gooseberries... i am going to go and eat a few right now. so pleasingly tart.

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Title: Picking your cape gooseberries - Claire's Allotment part 123

Like Claire's Allotment on Facebook

Title: 12 Early May

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Check Out the "Simple, Healthy Meals" Series on See Corey Run

Just letting you know that I've started a new series of posts on my running blog, See Corey Run, called "Simple, Healthy Meals" to help people -- whether they be runners, athletes, or aspiring exercisers/healthy-eaters -- plan tasty & practical meals, which will fuel their bodies & satisfy their taste buds.

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Title: We The Kings - Check Yes Juliet

We The Kings music video "Check Yes Juliet" from self titled debut album. Available Now!
http://www.myspace.com/wethekings

Title: Beyonce "Check on it"

music

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Saffron Risotto Chicken Casserole

This is not really a recipe but rather a bunch of shit that I threw together in a casserole dish. I had some crap sitting around the house I needed to get rid of so if you have these ingredients on hand I would highly suggest making this dish but don't run to the store to get what you need. That would be pretty stupid, but then again you never fail to surprise me. Let's begin:
Put your chicken in a small casserole dish (I only had three drumsticks to work with here). Pour in 1c arborio rice and 1 can of broth. Add 3 minced cloves of garlic, sliced onion, and a few pinches of saffron. Saffron is the spice you always hear amazing things about but can never afford on your welfare budget, loser. Bake at 350 for about 1 hour or until all the liquid has been absorbed. Eat it.

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Title: Saffron Risotto at Prosecco

Emboldened with shrimp, zucchini, squash and heirloom tomatoes, Prosecco's saffron risotto adds an exuberant flair to the classic Italian dish.

Title: Saffron risotto ( risotto allo zafferano ) Italian recipe

One of the most famous Italian recipes: saffron risotto, or "risotto alla milanese".
Risotto alla Milanese is a typical dish from Milan

++++

Hi everyone and welcome to the GialloZafferano kitchen. I'm Deborah and today we'll be preparing a traditional dish from Milan: Saffron Risotto. Let's take a look at what we'll need:
1 2/3 cups of Arborio rice
8.5 Tablespoons of butter
An onion
One glass of white wine
4 cups of broth
A packet of saffron
A little less than a cup of grated Grana Padano cheese
Let's prepare our risotto!
In a non-stick pan, melt the butter and to that add the chopped onion. Now add the rice and mix till it begins to brown. Once the rice is toasted, it's time to add the glass of white wine and continue to stir until it's completely absorbed.
The wine has evaporated. Now we'll continue to cook the rice by continuously adding a ladleful of broth at a time and adding the next when the liquid has been absorbed.
When the rice is just about cooked, add the saffron which you can dissolve in a little bit of warm broth. Continue to mix until everything has finished cooking.
The rice is finished. Now, add the grated cheese and mix!
Here's our saffron risotto. As a luxurious finishing touch, serve the risotto with a bit of saffron sprinkled over the top.
From GialloZafferano, buon appetito and see you next time!

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summer breakfast

fresh organic yogurt, juicy sweet unblemished peaches, tart juicy firm blueberries, toasted oats, organic roasted cashews and pistachios. i love summer. so simple. so incredible. peak experiences easily attained with little or no effort. i must say i like that equation very much.

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Title: Blue Jay, Tufted Titmouse, Mourning Dove Having a Good Summer Breakfast ' ' ) - Bird Video 5

http://evansbirds.blogspot.com

Video I finally edited to clear my SD card to make more bird videos. I like the closeness I get with this setup. All I need is a remote-controlled video camera to start and stop video and to pan and zoom, so we'll have to see about that and if I can find one at a good deal. I'm getting really into my new bird hobby and having a lot of fun figuring out new methods to get better video of the birds I feed and to get different and creative food and feeders that are inexpensive. -Ev

Keywords: Tufted Titmouse Paridae Chickadee Titmice tit Blue Jay Jays Mourning Dove songbird call cute bird birds birdie little animal animals feeder birdfeeder food America Nashville nature wildlife life outdoors fly flying birdwatching bird-watching watching Canon PowerShot SD1100 IS camera

Title: Spring-Summer Baby & Kids Fashion Show: Vancouver Children's Trunk Show - Breakfast Television

Vancouver Children's Trunk Show organizer, Jennifer Neudecker, introduces BTV viewers to Spring-Summer 2009 Baby & Kids Fashions by Canadian designers - Milk Factory Designs, Po Po's Ponchos, Redfish Kids Clothing, and Westcoast Baby.
http://www.childrenstrunkshow.com, http://www.milkfactory.com, http://www.poposponchos.com, http://www.redfishkidsclothing.com, http://www.westcoastbaby.com

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It's a Keeper: Marinated Flank Steak with Sweet-Hot Slaw

Dude, I really need to work on my photography skills because Rachael Ray's recipe for Marinated Flank Steak with Sweet-Hot Slaw is sooooo much better than my picture of it. This recipe comes from the 30 Minute Meals section of the September 2008 issue of Every Day with Rachael Ray.

What initially drew me to this recipe was the short ingredients list. What will keep me coming back to this recipe is the flavor. As a bonus, it was a piece of cake to prepare, with only a reasonable amount of chopping and slicing. This is perfect for a weeknight break from the old chicken and rice.

Here's the recipe with my comments in brackets:

1/4 cup sugar
1/4 cup rice wine vinegar
One 1-inch piece ginger, sliced
1 clove garlic, crushed
1/4 cup plus 2 tablespoons tamari (dark soy sauce)
2 teaspoons cumin
1 pound napa cabbage, shredded
2 bell peppers in varied colors [I went with red and orange], thinly sliced
1 red jalapeño chile or Thai chile, finely chopped [It was red for me, since there's nothing called a Thai chile in my store]
2 pounds flank steak [I cut the recipe in half and only made one pound of flank steak, but I made the whole recipe for the slaw]
Grill seasoning
2 tablespoons extra-virgin olive oil (EVOO)
Juice of 2 limes

1. In a small saucepan, dissolve 2 tablespoons sugar in the vinegar over low heat. Stir in the ginger and garlic. Transfer to a bowl and add 2 tablespoons tamari and 1/2 teaspoon cumin. Let stand for 2 minutes, then discard the ginger and garlic. Add the cabbage, bell peppers and jalapeño; toss.

2. Preheat a grill or grill pan to high. Season the steak with grill seasoning. In a shallow dish, combine the remaining 1/4 cup tamari, 2 tablespoons sugar, 1 1/2 teaspoons cumin, the EVOO and lime juice. Add the steak, turn and let marinate for 10 minutes. [It seems like a short amount of time, but 10 minutes really does do it.]

3. Grill the steak, turning twice, about 12 minutes for medium-rare. Let rest for 5 minutes, then thinly slice against the grain and serve with the slaw.

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Title: goal keeper mistake

some goalkeeper scores a penalty and celebrates with his team but when he takes his time getting back to his net his goal is ruled out by the other teams quick thinking. its so funny his own team laugh at him.

Title: Iker Casillas Best world´s goalkeeper

Just a few days ago he was presented the the Golden Glove award by FIFA for being the best goalkeeper at last summer's World Cup finals and now, Iker Casillas is the proud recipient of yet another accolade as recognition of his outstanding form over the past 12 months. He is already regarded as the undisputed number one goalkeeper on the planet and now it's official, for the third year running, Iker has been named the world's best goalkeeper by the International Federation of Football History and Statistics. And only a couple of days ago he IFFHS proclaimed Jose Mourinho as coach of the year for 2010. As far as the total number of points polled were concerned, Casillas was streets ahead of his nearest rival - the Whites skipper gained 304 points while Inter Milan keeper Julio César came second with 124 Completing the top three positions was Chelsea goalkeeper Peter Cech, while other Spanish players appeared lower down the order - Victor Valdés came sixth with 38 puntos, David De Geta, came in at 17th place just ahead of Pepe Reina. Iker has dominated the IFFHS annual listing on a regular basis over the past few years and that can provide no clearer argument that the Whites' number one, is simply, the best.

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Shrimp & Basil Carbonara-ish

It's not often that I am craving a warm, comforting pasta dish in the middle of June.  However, we are on day 14 of rain - in the desert!  We're not talking light drizzles.  No, we have full-fledged thunder and lightning, open up the heavens, turning to hail kind of rain.  

This is not your standard carbonara.  Instead, I made a basil aioli, per Giada de Laurentiis, and added some of the pasta cooking water to make a creamy, flavorful sauce.  Top it off with some sauteed shrimp and you have a delicious, comforting meal.

In a food processor, combine 2 egg yolks...


1 clove of minced garlic, 2 tsp dijon mustard, and 1 tsp lemon juice.


Add 1/4 cup finely chopped basil leaves...


1/2 tsp salt, 1/4 tsp freshly group black pepper, and 1/8 tsp cayenne pepper.


Blend to mix. With the processor running, slowly pour in 1/2 cup canola oil and 1/2 cup extra-virgin olive oil.


This mixture is really an aioli, which makes this an unusual kind of carbonara. Set the aioli aside until you are ready to add it to the pasta. It can be made a day ahead. Just cover and refrigerate it.


Peel and devein 24-30 medium shrimp.


Heat a large skillet over medium-high heat and add 1 tbsp olive oil. Add the shrimp, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper, and cook until the shrimp is just done, 1-2 minutes per side.


Set the shrimp aside.

Thinly slice 1 red bell pepper.


Grate 1 cup of Parmesan cheese.


Set a large pot of salted water over high heat and bring to a boil. Add 1 pound of spaghetti or linguini and cook until the pasta is al dente. Just before the pasta is done, scoop out 1 cup of pasta cooking water and set aside.


Drain the pasta.


Pour the pasta into a large bowl, add the aioli, and the reserved pasta water. Toss.

Toss with the red pepper and Parmesan cheese. Season to taste with salt and pepper.

Place the pasta on a large serving dish and pour the shrimp over top. Serve.

Other creamy pasta dishes:

Cookin' Canuck's Pasta with Creamy Mascarpone Sauce

Anne's Food's Creamy Bacon Pesto Pasta

Steamy Kitchen's Pasta with Creamy Cajun Sauce

Shrimp & Basil Carbonara-ish

Aioli:

2 large egg yolks

1 clove garlic, minced

2 tsp Dijon mustard

1 tsp lemon juice

1/4 cup finely chopped fresh basil leaves

1/2 tsp salt

1/4 tsp freshly ground black pepper

1/8 tsp cayenne pepper

1/2 cup canola oil

1/2 cup extra-virgin olive oil

24-30 medium shrimp, peeled and deveined

1 tbsp extra-virgin olive oil

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

1 lb spaghetti or linguini

1 red bell pepper, thinly sliced

1 cup grated Parmesan cheese

Salt & pepper

In a food processor, combine egg yolks, minced garlic clove, Dijon mustard, lemon juice, basil leaves, salt, black pepper, and cayenne pepper.  Blend to mix. With the processor running, slowly pour in canola oil and extra-virgin olive oil.  Set the aioli aside until you are ready to add it to the pasta. It can be made a day ahead. Just cover and refrigerate it.

Heat a large skillet over medium-high heat and add 1 tbsp olive oil. Add the shrimp, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper, and cook until the shrimp is just done, 1-2 minutes per side.  Set the shrimp aside.

Set a large pot of salted water over high heat and bring to a boil. Add 1 pound of spaghetti or linguini and cook until the pasta is al dente. Just before the pasta is done, scoop out 1 cup of pasta cooking water and set aside.  Drain the pasta.

Pour the pasta into a large bowl, add the aioli, and the reserved pasta water. Toss with the red pepper and Parmesan cheese. Season to taste with salt and pepper.

Place the pasta on a large serving dish and pour the shrimp over top. Serve.

Serves 4-6.

Printable recipe

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Title: Pistol Shrimp

Pistol shrimp blowing a blast of water a speed of 100km/h with temp 9900C

Title: Salt and Pepper Shrimp with Baby Back Ribs on a Shoestring

Chris Santos, executive chef and owner of The Stanton Social, and the brand new hot spot, Beauty and Essex, took "The Early Show on Saturday's" Chef on a Shoestring challenge where he prepared salt & pepper shrimp, baby back ribs, and whoopie pies for under $40.

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Trailer Park Pasta Salad IV - Pacific Northwest Edition

I had some smoked salmon leftover from a larger pack and I needed something for dinner. I scrounged my fridge and I realized I could make some Trailer Park Pasta Salad. Hell fucking yeah. Let's begin:

First make a 1lb box of your favorite pasta. I use farfalle because it is the best. Next, dice up half a red pepper, half a green pepper, half a yellow pepper and mince half a jalapeno and a few cloves of garlic. You don't have to use the same pepper combination, stupid. This is just what I had. Saute them for about two minutes. You want to barely soften the peppers but the garlic needs to be fragrant. It is a thin line.

Toss some smoked salmon (not cold smoked, genius), haf a diced red onion, 1/2c sour cream, and 1 1/2c pepper jack cheese. Normally I would use more sour cream and less cheese but I didn't want to find out what would happen if I used all my woman's sour cream. Pour the pepper mixture straight from the pan into the salmon bowl. Mix. Add the pasta gradually. You may not want to use the whole box. Toss until combined.
There you have it. A meal fit for a trailer park riverside potluck hosted by a three legged dog named Lucky. Eat it.

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trailer park boys. Very funny fragments, from various episodes.

Title: Trailer Park Boys - The Best of Bubbles

Trailer Park Boys - The Best of Bubbles

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Breakfast Waffle Sandwich

Place an over easy egg and bacon between two frozen waffles genius. Top with syrup. What? You thought I was going to make my own waffles? Yeah, right.

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Title: Recipes for Breakfast in Bed : How to Cook Waffles for Breakfast in Bed

Learn how to cook waffles, using all the ingredients and tips from our expert cook, in this free recipe video about easy breakfast in bed recipes.

Expert: Marieve Herington
Contact: www.marieve.ca
Bio: Marieve Herington has had a passion for the culinary arts and entertaining since she was very young, opening her first freelance event coordinating and catering company when she was only 16.
Filmmaker: Nili Nathan

Title: TWFT - BREAKFAST AT THE WAFFLE HOUSE

This video was uploaded from an Android phone.

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Broiled Salmon with Garlic and Mint Sauce

I had some leftover mint in my fridge, so I considered mojitos.  Then it started to rain and the unwritten rule is that mojitos should only be consumed on a warm, sunny day.  Okay, so that's just MY unwritten rule, but it seems logical, right?  Besides, I didn't think that giving my kids mojitos for dinner would go over very well with child services.

I pulled out my trusty Bon Appetit cookbook and it came through for me yet again.  Actually, the recipe in the BA book was for grilled red snapper with this sauce, but I thought it would work beautifully with salmon...or trout or tilapia or shrimp or chicken...you get the picture.

Preheat the broiler.  Alternatively, preheat the barbecue to medium-high heat.  Pour 1/2 cup olive oil into a medium bowl.


Mince 8 garlic cloves and add them to the olive oil.


Add 2 tbsp balsamic vinegar and 4 tsp chopped fresh mint.


Add 2 tsp kosher salt and 2 tsp freshly ground black pepper.


Line a baking sheet with aluminum foil and lay 4 salmon fillets on the foil.


Brush the salmon on both sides with a generous amount of the mint mixture.


Broil the salmon for about 3 minutes on each side, or until the salmon is just opaque inside. As the salmon cooks, brush frequently with the mint mixture.

From my Pesto-Parmesan Salmon recipe:
Tip for checking the salmon: Stick a small paring knife in the center of salmon for 10 seconds. When you take it out, gently place the blade (the flat part - let's avoid the lawsuits, people) against your upper lip. If it's hot, the salmon is done.

Serve over rice or couscous.

Here are more savory recipes looking for mint:

bitchincamero's Garlic & Mint Shrimp

weheartfood's Vietnamese Lime & Mint Chicken

cookstr's Lamb Steaks with Mint Pesto

Broiled Salmon with Garlic and Mint Sauce

1/2 cup olive oil

8 garlic cloves, minced

2 tbsp balsamic vinegar

4 tsp minced fresh mint

2 tsp kosher salt

2 tsp freshly ground black pepper

4 fillets of salmon (6- to 7- ounces each)

Preheat the broiler.  Alternatively, preheat the barbecue to medium-high heat.  Pour olive oil into a medium bowl.  Add the garlic, balsamic vinegar, fresh mint, salt, and pepper.  Whisk well.

Line a baking sheet with aluminum foil and lay the salmon fillets on the foil.  Brush the salmon on both sides with a generous amount of the mint mixture.  Broil the salmon for about 3 minutes on each side, or until the salmon is just opaque inside. As the salmon cooks, brush frequently with the mint mixture.

Serve over rice or couscous.

Serves 4.

Related Site

-Free Food Recipes Online

-Food and Drink Magazine

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