Make sure you check out OK! Magazine, which has an interview with Rachael Ray in their current issue. One little tidbit:
Last time you spoiled your pet?
Every single minute we’re with her. It’s ridiculous. We come in from the gym, and we’ve been gone 45 minutes to an hour, and we act like we haven’t seen her in a year. We climb back in bed with her. She’s a ridiculously spoiled animal.
Top of the afternoon to ya! Today is the Catholic holy day of drinkin' and fightin'. By now you are probably so hammered you don't know your ass from a hole in the ground but I will give this a go nonetheless. I made this pizza a few days ago and today, St. Paddy's Day, I had some leftovers and I was like "HOLY SHIT! This is like the Irish flag." So I didn't plan it but it worked out in my favor. Let's begin:
To make the crust, dissolve 1 packet of active dry yeast and 1tsp sugar in 1c of hot water. This process takes about ten minutes or until it looks like the above picture. "This sounds complicated. Can't I get some Bobolipremade crusts?" Does nothing get through to you? This is actually very easy and it is way cheaper so fucking try it. You will never go back.
Once the yeast has dissolved stir in 2 1/2c bread flour (I used whole wheat), 2+tbl Vegetable oil, and 1tsp salt until completely combined. You can probably use regular flour here but no guarantees. If you find the dough too dry and difficult to work with, add more vegetable oil genius. Roll it out to desired thickness and size. Don't fret your little self over making it look perfect. Roll the outside in a little to form the edge of the crust.
Make spinach pesto; Blend 2c spinach, 1/8+c Olive Oil, 2 cloves garlic, 2 tbl pine nuts or walnuts, 1/4tsp basil. Add1/4c parmesan, and a sprinkle of salt: blend. Spread on prepared pizza crust as seen above. I told you this was easy.
Cover with mozzarella cheese and no you cannot use that Costco size package of string cheese you have. Add toppings of choice. If you are using meat make sure it is safe to consume BEFORE putting on pie.
450 deg and 15 min later you got yourself the Irish flag on an Italian pie. "Where is my corned beef and cabbage recipe?!?!?!?" You want the recipe? Here it is. Fill Big pot with water: add corned beef hunk, potatoes, carrots, and cabbage. Cook all damn day. Get so tanked you cannot even eat. You happy now?
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Title: Bottoms Up: Irish Mule
S1E9
A St. Patty's Day treat with the Irish Mule and Irish Flag.
Ingredients:
Irish Whiskey
Root Ginger
Lime Juice
Brown Sugar
Ginger Beer
Lime Wedge
Mint Sprig
Green Creme de Menthe
Bailey's Irish Cream
Brandy
Irish Mule:
-Crush Root Ginger into glass
-1 tsp. Brown Sugar
-3/4 oz. Lime Juice
-Muddle
-Add Ice
-1 3/4 oz. Irish Whiskey
-Shake
-Strain into glass with ice
-Top off with Ginger Beer
-Garnish with Mint Sprig & Lime Wedge
Irish Flag:
-Equal parts Green Creme de Menthe
-Bailey's Irish Cream
-Brandy
Original Air Date: 03/13/2008
Original View Count: 332
Title: Irish Flag Shooter
Welcome to Ireland! Okay, well, we're making a layered (pousse cafe) shooter that resembles the flag of Ireland. We've got creme de menthe with irish cream on top of it and a little grand marnier topping.
Now I know Barby of Meh is just way too modest & doesn't want me to make a big deal of the award she recently gave me, but nonetheless, I'm going to jump up & down & get just as excited as I did when I got my very first award.
So there. ;-) My apologies to Barby for being such a spazz (& for taking so long to post this!)......
But I think it's very cool that she thinks enough of me & my blogs to nominate me for an award. Her blog, "meh" is totally hilarious; you'll definitely want to check it out if you don't already know about it! My sister, Missladybug of Ladybug & Co, was the one who originally introduced me to Barby's blog, so I must thank her as well! ;-)
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Title: OMG! It's Christy Carlson Romano, Betty Buckley, Tuc Watkins, Peter Scolari & Cast of WHITE'S LIES!
Highly Recommended for laughs, great comedic performances and a nostalgia seeing some of your favorite TV stars together on stage!
More info on show/tickets
http://whitesliesonstage.com/
White's Lies
New World Stages
340 W 50th Street
Thank you to Betty for arranging the interview. Thank to the cast for staying after the show and subjecting themselves to my strangeness - Thank you Betty Buckley, Tuck Watkins, Peter Scolari, Christy Romano, Andrea Grano, Rena Strober and Jimmy Ray Bennett.
Title: DJ Earworm - Like, OMG Baby (Capital FM Summertime Ball Mashup)
Mash-Up download link http://bit.ly/bJjMXs
Alexandra Burke - All Night Long
Cheryl Cole - Fight For This Love
Chipmunk feat. Esmee Denters - Until You Were Gone
Dizzee Rascal - Bonkers
Ellie Goulding - Starry Eyed
Jason Derulo - In My Head
JLS - One Shot
Justin Bieber - Baby
Ke$ha - Tik Tok
Pixie Lott - Mama Do
Rihanna - Rude Boy
Scouting For Girls - This Ain't a Love Song
Tinie Tempah - Pass Out
Usher feat. Will.I.Am - OMG
The Wanted - All Time Low
well. here we are. it is a new year. it is the year of the ox. we have a new leader. it is a fresh clean slate for everyone. (plus it is friday, woo hoo for friday)
this friday's picture is an adorable truck i found parked behind my hotel in tokyo. it is a garbage collection truck. it is really cute. it is immaculately clean. it has that way cool broom on board. everything is so tidy in japan. it makes me wonder why our garbage collection trucks here in america, that great land of opportunity, look, well, considerably worse. shame on you filthy american garbage trucks. clean up your act. positive change can happen. right here.
One of the bloggers over at Rachael Ray's official site, Last Minute Lady, has provided an updated list of book signing dates for Rachael's new cookbook, Rachael Ray's Big Orange Book:. Here is the 411:
Fri, Dec 5 New Jersey
4:00pm - 6:00pm: Signing Sam’s Club 2000 Clements Bridge Road,Suite 116 Deptford, NJ
Sat, Dec 6 Philadelphia
Noon - 2:00pm: Signing Williams Sonoma 160 North Gulph Road King of Prussia, PA 19406
6:00pm: QVC On Air Signing
Sun, Dec 7 Austin
7:00pm - 9:00pm: Signing Book People 603 N. Lamar Austin, TX 78703
Mon, Dec 8 Atlanta
7:00pm - 9:00pm: Signing Borders 4475 Roswell Rd. - Ave. E. Cobb Marietta, GA 30062
Tues, Dec 9 Nashville
4-7pm (time to be confirmed): Signing Williams Sonoma Coldsprings Store (right outside Nashville) 1800 Galleria Boulevard Franklin, TN 37067
Wed, Dec 10 Lexington, KY/Dayton, OH
Noon - 2:00pm: Signing Joseph-Beth 161 Lexington Green Cir # B Lexington, KY 40503
6:00pm - 8:00pm: Signing Books & Co. The Greene Shopping Center (right outside Dayton) 4453 Walnut Street Beavercreek, OH 45440
Thurs, Dec 11 Chicago
6:00pm - 8:00pm: Signing Borders 1500 16th Street, Suite D Oak Brook, IL 60523
Fri, Dec 12 Raleigh, NC
3:00pm - 5:00pm: Signing Barnes & Noble Cary Commons (right outside of Raleigh) 760 SE Maynard Cary, NC 27511
Sat, Dec 13 Baltimore, MD
Noon - 2:00pm: Signing Books-a-Million Arundel Mills Mall 7000 Arundel Mills Circle Hanover, MD 21076
I had leftovers from that amazing chicken I roasted to I decided to utilize them in a pizza. At first I thought quiche but I didn't know how the BBQ sauce would meld with the eggs. In any case, this was quite possibly the best pizza ever made in the history of the planet. Think you can handle this? Let's begin: Make a dough. Slather with your homemade BBQ sauce (or in your case, the KC Masterpiece you bought with your food stamps). Top with grated cheddar and then your red onion, chicken, and bacon. Do not put raw meat on the pizza, dumbass. Top with more cheddar cheese. I baked this bitch at 500 deg for about 12 min and it was cooked to perfection. "That picture is all dark and shit! I can barely see the pizza." Fuck you, asshole! You will take what is given to you and you will like it! Eat it.
to our home away from home, san francisco/marin county/napa. we'll be visiting dear friends and family, enjoying that fresh pacific ocean air roaring through the golden gate, eating really fresh food from chefs like thomas keller and patricia unterman, we'll visit some cheesemakers, chocoaltiers and feast on incredible dim sum. we'll wander, swim and stroll. we'll visit some sea lions and take lots of pictures along the way. cu soon. xo, g
Today's Sunday of Remembrance is a little late because I just arrived back in town from the dirty hot south. This is fitting because 'Cuz I Felt Like it! lives in said dirty hot south. She has tattoos of fucking Hello Kitty and can't put a thong on properly which immediately labels her as either totally fucking lame or Japanese. She is not Japanese. Her blog is minutely funny so check it out if you feel like wasting your time. Nothing special here folks; Just a bunch of shitty writing and crappy pictures. She also makes amputee teddy bears and sells them on Etsy. So if you are in the market for a bear that will freak out and disturb your child, now you know where to go. Since she is from the south, I dedicate my Blackened Catfish to 'Cuz I Felt Like it! Enjoy.
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Title: We Shall Remember Them - Remembrance Sunday
Remembrance Sunday, a day to remeber those who have died for the protection of our liberty and those who have died in and beacuse of war.
Due to high demand, I have now made this video available for download at high quality and high defenition ( HD ). Please visit: www.peternicholls.me.uk/remembrance for download options.
Music is from Elgar's Enigma Variations.
Title: Remembrance Sunday HM THE QUEEN lays wreath at the Cenotaph 8th November 2009 PART2
Here's another recipe for a condiment that I'll be serving along with tonight's dinner, "Tequila Lime Chicken Fajitas." Some people think of pico de gallo as salsa; however, its simplest form, I'd say that it more closely resembles a side salad of marinated fresh raw chopped vegetables than an actual sauce/salsa per se.
It's commonly used as a topping for tacos, empanadas, tortilla chips, and of course, fajitas. :)
Pico de Gallo
Ingredients:
1 1/2 c. vine-ripened tomatoes, diced (about 1 1/2 large tomatoes)
2 Tbsp. freshly squeezed lime juice (the juice about about 1/2 lime)
1/4 c. red onion, peeled & diced (about 1/4 large onion)
1/2 Tbsp. jalapeño, stemmed & diced (or seeded & reduced to 1/4 tsp., if you prefer less heat)
1/2 Tbsp. fresh garlic, peeled & finely minced (about 1 small clove)
1/4 tsp. salt
1/8 tsp. ground black pepper
2 Tbsp. fresh cilantro, finely minced
1/2 tsp. pico de galloseasoning (substitute with Mexican chili powder if unavailable)
1/4 tsp. ground cumin
1 dash hot sauce, or to taste (optional)
Directions: Mix together ingredients, marinate in refrigerator for 1-2 hours, & then serve.
Yield: Makes a little more than 2 c. (Or, 2 c. + 1 T. + 1 1/8 tsp., to be exact. ;) )
Chef's Notes: Some of you may prefer to drain (or seed) the tomatoes before incorporating them into the pico de gallo mixture. Or, alternatively, you could use quartered grape or cherry tomatoes, which contain less juice than the full-sized, vine-ripened variety.
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Title: Salmon - Simple Sautéed Salmon Recipe
Salmon is a great fish to work in to your diet and it's good for you too. Full of Omega 3, a "good fat" that may reduce the risk of heart disease, diabetes and more. Salmon is also a good source of B12, Niacin and vitamin D.
In this simple salmon recipe, Rita shows you how to sauté salmon filets in a cast iron skillet and finish them in the oven. Great for a crowd, an easy recipe like this salmon recipe make quick work of your time in the kitchen.
Simple ingredients that you can adapt are a great part of this salmon recipe. A bit of seasoning, lemon and the option of lemon grass round out this dish.
We'll be adding more Salmon recipes soon, so make sure you subscribe to Rita's YouTube channel for salmon recipes, simple kitchen tips and other great recipes that are easy, healthy and delicious.
I've made several versions. Here's my current fave:
Ritas Master Seasoning
Mix together and store airtight at room temp
4 tablespoons sea salt
2 tablepoons freshly ground black pepper
1 generous tablespoon garlic powder (or more to taste)
2 teaspoons paprika
1 teaspoon celery salt
Even Better: For seafood and grain dishes: reduce pepper to 1 tablespoon and add 2 tablespoons lemon pepper seasoning to the mix.
Title: Easy Raw Food Recipes-Sunflower Tomato Burgers
VOTE HERE NOW! THANK YOU! http://bit.ly/gnbmDq AND http://bit.ly/fK7wlp
* LIVE CLASS in TEXAS! Tues 1/25/11 · 6-8pm · 1208 Texas Ave El Paso, TX · email pietrowski.chrissie@gmail.com for info!
* RAW FOOD RECIPES on DVD!
http://youtube.com/watch?v=QZ15tX6JCtA
* STORE
http://STORE.life-regenerator.com
* JUICERS
http://JUICER.life-regenerator.com
* BOOKS
http://BOOKS.life-regenerator.com
* WEIGHT LOSS
http://LOSE-WEIGHT.life-regenerator.com
I just shot the best fucking round of golf ever with my incredible God given talent! If you must know, I came into the clubhouse with a killer net 59. For those of you who don't know dick about golf, that means I am the bomb. Fuck all you! I am the shit! This also means I am taking an emergency visit to Jack-in-the-Box so no recipes for your sorry ass. Suck it.
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Title: "Fuck you" Sign language performance
My name is Anna and this is my final for a college level sign language class. I am not deaf and still learning sign language and encourage others to learn sign language as well! Thank you so much for all the love
This soup is sick (i.e. ill yo) and for the sick. I have come down with an illness and need some soup to ease my tormented soul. "Uh oh! What's that in the distance? Is it...could it be...I think it is...The WHAAAMBULANCE!!! wwWHHHHAAAAaawwWHHHHAAAAaa..." Shut up bitch! This is the first time I have been sick in over two years and I am going to eat some goddamn soup. Now since I don't feel like making anything, this soup will be totally easy...like your mom. "Why don't you just open a can of Campbell's?" Nothing gets through to you does it? Let's begin:
First saute 1 onion, 2-4 minced cloves of garlic, 2 bell peppers (red, green, whatever...) and after about five minutes toss in 1tbl of chili powder (the ancho kind but if no ancho use regular), 2 tsp cumin and maybe some Old Bay to be on the safe side. Give it another couple minutes.
This is the hard part: add 1 can corn, 1c salsa, 1 can black beans, 1 can black eyed peas (or more black beans), 1 can stock, 2c water (add more water for a less thick soup), and 1/2c rice. Now don't drain the beans; that juice is the shit! Just throw the whole thing in there but be sure to drain the corn. Oh yeah and make sure to drain the stock...
Whammy! Time to eat and watch The Steve Wilkos Show.
Ingredients:
1 1/2 Tbsp. black truffle oil (or if unavailable, use extra virgin olive oil)
1/2 small yellow onion (about 1/2 c.), peeled & diced
1 shallot, peeled & minced
1 garlic clove, peeled & finely minced
salt, to taste
1 large bay leaf
1 c. superfino arborio rice
1/4 c. vermouth
4 oz. wild mushrooms (mix of cremini, porcini, shiitake, oyster, girolle, etc.), washed/cleaned & sliced
1 tsp. butter
4 sprigs fresh thyme, leaves only
4-5 large fresh sage leaves, finely minced
1/2 tsp. dried chervil or tarragon
ground black pepper, to taste
4 c. water or low-sodium vegetable stock
1 Tbsp. freshly-squeezed lemon juice
1/3 c. light non-dairy creamer or plain, light soy milk
1 1/2 Tbsp. flat leaf parsley
1/3 c. Asiago cheese shavings (heaping 1/3 c.)
Directions: Sauté onions, shallot, and garlic in black truffle (or olive) oil on low heat, stirring frequently, until soft and translucent but not browned. Season with a small pinch of salt to reduce faster. (Tip: When adding salt, sprinkle from high above to ensure a more even distribution.) Turn up heat to medium, mix in rice & bay leaf, stirring continually for about 1-2 minutes. Watch pan carefully so rice doesn't brown or burn. (This step is particularly important, as it cooks off the rice's starchy coating & prevents the grains from getting sticky and mushy when the liquid ingredients are added. Rice should be slightly crispy, but not browned.) Deglaze with vermouth, stirring constantly, until liquid is absorbed (about 1 minute). Add mushrooms, butter, fresh & dried herbs, & pepper. Season again with a small pinch of salt to reduce the liquid in the mushrooms. Use a liquid measuring cup to incorporate water or stock, adding only one cup at a time, stirring constantly. Allow each cup to be absorbed before adding the next. Each addition should be only just enough to cover the risotto. Cook until rice is al dente, about 20-25 minutes. Test to see if it's ready by pinch a rice grain; if only 2 or less beads remain, the rice is done. Rice should be creamy but still firm. When ready, remove from heat. Stir in Asiago cheese. Then add lemon juice and creamer/soy milk, mixing thoroughly to evenly distribute ingredients. Garnish each portion with a sprig of parsley, and if desired, additional Asiago shavings. Serve immediately.
Yield: 3-4 servings.
Optional Ingredients: You can also garnish dish with sprig of rosemary, as an alternative to parsley.
Chef's Notes: If you're in a pinch, you can also use dried porcini mushrooms; they will need to be soaked in water first for about 20-30 minutes. I personally prefer to use fresh.
Also, some people prefer to grill the mushrooms separately and then combine them with the cooked risotto in the final steps of preparation. It's up to you.
Another preparation is to puree the mushrooms for a smoother risotto texture. This is what I do if I'm making risotto for Erik, as he'll only eat mushrooms as flavoring versus their whole form. I personally prefer my risotto with sliced mushrooms, as the risotto is creamy enough as is, and needs the consistency of sliced mushrooms to add some contrasting textures to the dish.
Recommended Equipment: I like to use a nice deep sauté pan like the Calphalon One Nonstick 5-Quart Sauté Pan with Glass Lid. This pan works really nicely and is the perfect dimensions for risotto, i.e., nice & deep, but wide enough to accomodate all the ingredients, without them stacking on top of each other. It's particularly important in this dish that the ingredients have enough room to spread out in the pain; otherwise the ingredients will steam versus sauté.
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Title: Redneck Beans recipe by the BBQ Pit Boys
Getting tired of the same ol' canned beans? These slow simmered ham hock and beef beans are good eating anytime, anyplace -especially on a cold winters day at the lodge, camp or backyard pit! And they're real easy to do, as shown by the BBQ Pit Boys.
Title: Macaroni and Cheese Recipe - Tom Jefferson's Mac and Cheese
People love Macaroni and Cheese. Get the full story - Visit http://foodwishes.com to get the ingredients, and watch over 200 free video recipes! Leave me a comment there. If you have questions, ask on the website. Thanks!!
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