A Dire Warning

Audrey says:

Never substitute rice flour
for regular, in any proportion
in a chocolate chip cookie.

yuk.



Thats all for today.

An Ode to Tilapia

Our meat market carries it...not that unusual...but they have it encrusted in various flavors. OMG...it is to die for. The fish is mild..not fishy in the least. The toppings aren't thick or heavy...but they are wonderful. Friday night we had Tortilla encrusted; tonight, Coconut. 15 minutes in the oven, 5 minutes under the broiler. I found some frozen brown rice (by Bird'sEye), threw the fillets on top, baked it...heaven. Tonight, I am using rice pilaf. The fish is low calorie, the toppings add minimal cals and by baking...no added fat is used.

I had all but stopped eating fish when my husband gave up fishing for other, more stupid, hobbies, *rolling my eyes* but I am happy to have found Tilapia..thanks to my brother Jim, and SIL, Becky :)

Try it, you'll like it!

Dip for Fresh Fruit

Kids are here for the night, this is their snack today. And yes..you can use the light sour cream, light cool whip without any problem...infact, it is how I make it most of the time. 8 oz. sour cream 8 oz. Cool whip 5 tbs. brown sugar 2-3 tbs. Almond flavoring For adults..2-3 tbs. amaretto Add brown sugar to sour cream, mix well. Let sit in fridge for 15 minutes to allow the brown sugar to begin breaking down. Stir well, fold in Cool whip. Add almond/amaretto, stir, refrigerate. Serve with fresh fruit of your choice..and watch it disappear.

The Earth Isn't Flat

Therefore, I haven't fallen off the edge...but I enjoy living on the edge..does that count??? :p

My family is moving back to this area. YAY!!!!! What does that mean to you? Umm, probably not a whole lot, except I will be cooking regularly again..hence.. new/more recipes! * the crowd snores..I mean roars*

I am making this on Saturday. It is easy, can be kid friendly or strictly adult, depending on your taste buds. Once you have the basics, feel free to improvise, substitiute, and personalize.

7 Layer Dip

16 oz. sour cream ( light okay, fat free works if you are truly brave )
8 oz. cream cheese ( ^^^^^^^)

chopped lettuce
chopped tomatoes

here is where it gets optional...

re fried beans ( black beans, or any bean of choice )

seasoned ground meat ( can use turkey )

salsa

jalapenos, sliced

shredded cheese ( your choice )

chopped cilantro

onions, diced

Mix the sour cream and softened cream cheese together til smooth; spread on dish/platter
layer according to your desire w/ingredients of your choice.

I have made the stripped down version for kids ( base, lettuce, cheese/lettuce, tomato, cheese/lettuce, meat,cheese etc)
and I make the everything but the kitchen sink version...usually on the same night lol

The best thing about this dish is it can be personalized ..and easily split into a couple of dishes to accommodate different tastes.

Helpful hint...
base can be spread on dish/platter and covered w/lettuce, covered and refrigerated. Hold off on the tomatoes,salsa, anything that will add liquid, until just before serving.
I use pita chips, tortilla chips, Scoops, and soft flour tortillas when I serve; 2 of the girls like the flour tortillas cut into quarters so they can make wraps with the dip.

On Ramekins

I can't find any good pictures of ramekins, then I was watching
®Ratatouille,® and saw a pic of what you woudln't use Ramekins for:









I found some on QVC^^^

Happy Valentines Day!!

Click to Enlarge:

Baked Eggs for Dinner! Veggie-riffic.

Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:

* 16 pkg. frozen broccoli, carrots, and cauliflower, (or other kind) thawed
* 2 t butter, and 2 t more, later
* 8 eggs
* 1/4 cup grated Parmesan cheese
* 1/4 tsp. thyme

Get out those ramekins you've been wondering what to do with.

Prep:
Preheat oven to 325 degrees. Drain vegetables. Melt the butter. Use the first half of the butter to brush inside the ramekins. Place the vegetables around outside edges and leave space in the center of four individual 2 cup ramekins and drizzle the rest of the melted butter over vegetables in each dish. Break eggs, one at a time, into a small dish and slide two into the center of each ramekin. Sprinkle each ramekin with the parmesan cheese and the thyme.

Of course, you could nix the butter, and do the nonstick spray. Thats no fun.

Place ramekins on cookie sheet and bake at 325 degrees for 20-25 minutes until eggs are thoroughly cooked. Serves 4

I totally messed up this recipe that I found on about.com
hope they don't mind. Hope vegetarians eat eggs, too.