Homer Simpson thinks I'm fly....

I bought this yesterday....that's why I didn't blog.

I was so giddy and in love with my new purchase. Is it weird that I sat at my kitchen counter, staring at it, daydreaming about the fun we are going to have, smacking my lips fantasizing about glazed coated donuts? Man, Oh, Man!! I'm smitten like Homer J.

I also bought this. It screams summer and I cannot wait to try out a recipe a reader sent me!

I wonder if I could make a REALLY BIG donut in this pan...Oh that reminds me... I need to buy some stretchy pants.

p.s- I bought these two pans for a whopping $0.07!! I had a $40 gift card...but that's besides the point. The fact that I handed the nice lady $0.07 for these magical pans of happiness was enough to make my day year.

• What is your FAVORITE type of donut?
• Know of any good donut recipes I can try?

Prom, Puberty, and Potatoes

::Hug::

Oh blog world! How I missed you so! Life has been busy and blessed.

REEWIIND ::blooppeopirppelakjpao::

Thursday
It was BUNCO night with my Ladies and I made out like a Food Bandit!
My lovely friend Sue brought me some Vanilla Sugar. Oh, the things I can do with this! Vanilla cupcakes, Vanilla scones, Vanilla Ice Cream, Vanilla butter, Vanilla cream, Vanilla shrimp....ok that's enough Bubba.

I'm a Vanilla FREAK! If I go for Ice Cream, 9 out of 10 times I will choose just plain ol' Vanilla. Never let's me down.

I also got some Amish Friendship Bread. I'm boggled in my brain because I've never heard of such a thing. There are so many directions that my ADD is preventing me from paying attention. I hope I don't screw this up!

The Amish....what will they think of next? 

Friday
One of my teacherly duties this year was to chaperon Prom.
Dollin' myself up? Bringing my Husband for a hot date? Free dessert and Music? Sure, why not.

Before the prom festivities, the other chaperons and I went out to dinner.
*Remember how I told you I spend way too long reading menus...here's proof that I'm horrible with decisions. Here's one of the other teachers telling me to HURRY THE HELL UP.
I can see annoyance in his eyes.


It was a tough choice between the Scampi or the Salmon


















After 3 rounds of "Can you give us another minute" I finally decided on the Scampi.
Then we rushed on out to take some pictures. Here are some of my teacher friends....
yes, we are the cool teachers. :)


I swear my dress wasn't that short!


















Then we arrived at the beautiful Midnight Masquerade.

T and I had coat check duty. Most Boring job in the world. Never sign up for that.

Luckily our hubbies were there to keep us entertained.


You didn't think we'd leave without taking one of these, did you?


















We also had the "pleasure" of watching our youth grind and gyrate on each other. It's safe to say the kids were pretty much trying to make babies through their pants. I was able to stop a couple of kids from eating each other's faces, but really, I didn't want to get in the middle of these hormonally challenged individuals. Plus I didn't want to get any STDs.

The Weekend
One word....STEAK. I don't know what the HECK my body was doing to me, but all I wanted...all I NEEDED was a big fatty piece of steak. Maybe my body was craving Iron? Or whatever else kind of things are in steak?


I feel a bit cruel about taking this picture.


















And you know what goes perfectly with steak?

Readers Project Wifey Wife Week #14-The Savory
Christine's Potato Risotto
adapted from Epicurious.com

Ingredients
1 Tbs butter
1 cup finely chopped onion
1 lb Yukon Gold potatoes, peeled, cut into 1/8 in. cubes
1/8 tsp cayenne pepper
Coarse kosher salt (I just used regular salt)
1 1/2 cups low salt- chicken broth
1/2 cup heavy whipping cream
1/4 finely grated Parmesan cheese
1/4 cup finely chopped chives

1. Melt butter in a heavy large saucepan over medium heat. Add onion; cover and cook until soft, stirring occasionally (about 7 minutes)

2. Add potato cubes and cayenne pepper; sprinkle with salt and pepper. Add chicken broth; bring to a boil. Add more chicken broth a tablespoon at a time if it gets too dry. Reduce to medium heat.


Mister Pot says HELLO!


















3. Add cream and simmer until potatoes are tender but still hold their shape, stirring often (about 10 minutes.

4. Stir in cheese and chives. This is good, people...real good.

Why is cheese so good? It's a gift from God. I'm pretty sure of it!

So here's my little WAH-PAW ::kung fu style:: of flavor. The fat that was leftover from the frying of the steak...umm...yeah I put it...alll...up...in....dere.


 Fat...it's what's for dinner.

Best potatoes on this side of the Mississippi. Forkful of buttery goodness. I wish I could tell you that they were fat free, but then I'd be lying...and I, my friend, wouldn't do that to you.

Tell me Friends

• Have you ever heard of, or had, or better yet MADE Amish Friendship bread?
• Tell me something funny about your PROM NIGHT.

Flavor Karate Chop to the Buds

...Taste Buds that is....

If you think I have forgotten about the Project Wifey Wife: Readers' Edition, you are wrong. I have sorted through them and have every intention to cook every single one of them. From Risotto to Cake pops, I WILL make it, bake it, own it, and eat it.

Here is one I tried last week and boy oh boy is it packed with flavah!

Project Wifey Wife: Week 13-The Savory
Marissa's Honey Soy Grilled Salmon with Edamame
adapted from the Food Network Kitchens

Marissa is Hubby's Cousin who just recently celebrated her 21st birthday!

Oh, to be young again. How I miss the days of partying until the wee hours of the morning, drinking, dancing, and being footloose and fancy free....::le sigh::

Anywho- enough of my late 20-something  mid life crisis.

Ingredients
1/4 cup packed cilantro leaves
2 scallions
**instead of 2 tsp vegetable oil**
1 tsp vegetable oil / 1 tsp of sesame oil ( I love the taste!)
salt and pepper to taste
4 center cut skin on wild salmon fillets
2 tsp fresh lime juice
2 tsp low-sodium soy sauce
2 tsp honey
1/4 tsp black sesame seeds
1 1/3 cups cooked edamame

1. Pre-heat the Broiler. (I used the Broil Method, but you can also grill it. )

Hi Broiler! Nice to meet you!

2. Finely chop the cilantro and scallion and mix in the oils and ginger. Season with salt and pepper.

Look! I got to use my mini-whisk. Love this little guy!

3. Cut two 3-inch long slits through the skin lengthwise on the bottom of the salmon fillets, going about halfway into the salmon. Stuff 'em up!

4. Stir together the lime juice, soy, and honey until smoooooooth operator.

5. Place fillets on a greased pan and set it on fire put it under the broiler skin down, basting 3 or 4 times with sauce. Cook for 6 to 7 minutes.

Don't ask me why the pan is bending this way.... and Don't ask me if I almost burned dinner.

and please Don't ask Hubs how many times he had to calm the Fire Alarm down.


He's using my Jacket to fan the smoke

6. Finish with a sprinkling of the black sesame seeds, rice, and edamame.

Can't even tell that it almost went up in flames.

The flavor kick is Insane in the Membrane!

Thai Food for two...or ten

Hubby and I love to go out for Thai Food. We usually stick with..you know... the usual..

Pad Thai and Pineapple Fried Rice, split 50/50, no extra plates needed.

I wish I could have this once a week. I would be a much happier person I think. Sure, I probably will get fat from the carb overload, but we pay these kinda prices to be happier, right?

My Good Friend Steph, sent me  recipe that brought me back to this happy time. I was filled with joy and promised my belly that it would be my next recipe.

Project Wifey Wife Week 10-The Savory
Easy Pad Thai-sent by Steph
taken from Cooking Light Magazine
Ingredients
8 oz. uncooked flat rice noodles
2 Tbs. dark brown sugar*
2 Tbs. low sodium soy sauce*
1 1/2 Tbs. of fish sauce*
1 1/2 Tbs. of lime juice*
1 Tbs. Sriracha or chili garlic sauce*
3 Tbs. canola oil
1 cup green onion cut into 2 inch pieces
8 oz. large shrimp (Peeled and deveined)
5 garlic cloves, minced
1 cup bean sprouts
1/4 cup chopped unsalted dry-roasted peanuts
3 Tbs thin sliced Basil

* I added more of these to my liking. It wasn't powerful enough for my killer tastebuds.

1. Cook Noodles according to package and drain

2. Combine sugar, soy sauce, fish sauce, lime juice, and chili garlic sauce in a small bowl...or a big one but that might be weird.

3. Fry onion, shrimp, and garlic until shrimp is almost done. **Can this recipe BE any easier?**

4. Add noodles, then stir in the sauce.

5. Garnish with shredded carrots, sprouts, and peanuts...Enjoy!

Pineapple Fried Rice
adapted from "Crying Tiger:Thai Recipes from the Heart"

1 Tbs minced garlic
1/3 cup peanut oil (I used Veggie oil)
1 lb shrimp (peeled and deveined)
1/3 diced carrots
1/3 diced oinion
1 egg; beated
4 cups cooked jasmine rice
1 Tbs of butter
1 tsp sea salt
1 tsp sugar
1 tsp white pepper (I used black)
1/3 cup peas (BLECK) Do I even have to explain why I left this out?
1/3 cup of raisins (I added a bunch more)
4 Tbs soy sauce
1 Fresh Pineapple (cubed)
1/3 cup roasted cashews
2-3 tsp of curry powder

1. In a wok, add garlic and oil and stir until golden brown. Add shrimp and cook for 3 more minutes.

2. Add carrots and onion and stir for another 2 minutes.

3. Add the beated egg and stir constantly for 30 seconds or so.

4. Add rice, butter, salt, sugar, pepper, raisins, soy sauce, and pineapple (You can add the peas if you're into that gross stuff)

5. To mimic the flavor of the Pineapple Fried Rice from our FAVORITE restuarant, I added the curry. It was legit.

The Verdict

The Pad Thai was really good, but if I could've added something to make it match the one we love, I would've added some Tamarind. The flavor was light and I loved the kick that the garlic chili sauce brought to the table. I'm a sucker for the crunch of the peanuts and sprouts!

The rice was TOTALLY legit and Hubs and I LOOOVED it. I WILL be making this. I forgot to mention that this recipe makes a hefty amount. You can feed a whole Hawaiian Island with this. If you don't like curry, leave it out. I tasted it without and it's more of a regular sweet fried rice. Still good.

Overall, I dub this meal to be a regular in my Sunshine Kitchen. 

Meat in the shape of a loaf

I am Horrible at math. I am a former first grade teacher turned high school teacher who teaches remedial reading to far below basic students....let's keep this in mind for this post shall we? Don't judge me for my poor mathematical skills, just love me for me.

I am SOOOOO excited!! I've been getting some great recipes in my gmail for my Project Wife Wifey Challenge! Thank you, readers! Keep 'em comin'!

My first challenge is from my Kuya's best friend. We call him Big Richard. He's a gentle giant, this guy. People might be scared of him and Kuya says that when they are together, on-lookers think he is his bodyguard.

This guy is one of the most generous guys I know. It's no surprise that he was the FIRST to send his recipe. I forgot to mention that this guy is a Beast in the kitchen. He definitely knows his way around the spice rack.

Project Wifey Wife Week 9- The Savory
Big Richard's Big Meatloaf

Ingredients:
3 Tbs of Olive Oil
5 cloves of garlic; minced
1 medium onion; diced
1 red bell pepper; diced
1 yellow bell pepper; diced
2 Large eggs
1 Tbs of dried Thyme
2 lbs of ground beef
1 Portuguese sausage; cut quarter triangles
1 cup panko breading
1/2 cup of Romano or Pamesean cheese; grated
1 1/4 cup of Ketchup
2 Tbs of Balsamic Vinegar plus 1/4 cup for glaze

**Remember... I SUCK at math**

1. Heat oil and saute garlic, onion, and bell peppers until almost soft (about 5 minutes). Salt and pepper to taste. Remove from heat and set aside.

2. In a large bowl, whisk together 2 eggs and Thyme.

I cannot count. 2 does not equal 3 Ms. Joanna.

Cut the sausage into quarter triangles? THE HELL? Ummmm there's isosceles, equilateral..... I.am.lost.

...add meat, sausage, panko, cheese 1/2 of the ketchup.....

crap... what is half of 1 and 1/4 cup.... I was never good at fractions. They hated me and made my life miserable. Why must you follow me and taunt me Fractions! WHY!!!?

2 Tbs of Balsamic Vinegar and mix together with your hands.
"I will get you my pretty...piece of meat."

Add the sauteed veggies.

3. Make the glaze. Mix 3/4 cup of Ketchup and 1/4 cup of Balsamic Vinegar.

1/4 + 1/4 +1/4 = 3/4 right? ::le sigh:: We did not teach fractions in first grade.

Mold meat into loaf  and drizzle glaze on top.


4. Spread glaze, cover with foil, and bake at 375 for 1 1/2 hours.

 














**Note to chef... put another pan underneath to catch drippings... I did this last minute :(**

I served this with easy Garlic Parmesan Smashed Potatoes.

Red potatoes, Garlic, milk, butter, grated Parmesan, salt, pepper, and olive oil.

 

Dinner is served...

The Verdict?

I've actually never had meatloaf before. I'd like to say that a brick of meat doesn't sound good...but I'm a McRib fan... and I don't care who knows it!! Don't knock it 'til you try it.

Anywho- Hubs and I really liked this dish. It was incredibly moist and juicy and not that dry, brick like consistency I was expecting. The thyme and balsamic vinegar took center stage, kung fu kicking that flavor to the tongue. The bell peppers and ketchup gave it a sweet contrast that was pleasant to the buds. I liked the smokey flavor of the Portuguese sausage, it gave this loaf some sex appeal.

Two thumbs up Richard...now how much do you charge to kick my ex-boyfriend's butt? I keed.

To the Meatloaf haters...maybe this might change your tune. It's legit.