Saturday, April 17, 2010

Week 24 Rachel Ray Corn and Salsa Soup, Skirt Steak, and Deconstructed Guacamole

3 poblano peppers

tortilla chips

3 TBL of oil

frozen corrn 20 ounces

1 medium red onion

4 garlic cloves

15 ounce can of crushed fire-roasted tomatoes

4 cups chicken broth

1 avacodo

1 lime

4 TBL sour cream


Good and better the Skirt steak had a good flavor but it was a bit dry for my liking. The soup was the fav and everybody wanted more it was sweet, salty, spicy, umami... You get the picture. Lastly we had deconstructed guacamole that everybody was unsure of but I loved it. To let you in on the DL deconstruction of food it take the recipe apart and putting it back together again in a new form that is more creative ands ingredient or a new way of eatin it.


This recipe was awesome. Mix the oil and corn in a pan and allow to brown on the edges. Stir every so often. Blacken the poplano peppers and skin them and then chop them. Add the chopped onion and garlic and allow to soften. Add the broth, poblano peppers and tomatoes. Head to boil. Serve over tortilla chips and avocado pieces and then add a glob of sour cream on the top of the soup. I will want this soup again soon.
We had Kelly and Sam over for this meal. It was a very fun night. Carl was very funny regarding the deconstructed Guacamole. He insisted you eat it together with all the pieces in each bite. It was fun to see him look at you funny when you weren't eating it right.

This meal also was very fast. We started cooking about 4:30 and started eating about 5:50. Pretty good for a 30 minute meal.

Week 23 Rachel Ray BBQ Spiced Chicken, Salsa Salad, and Pumpkin-Chipotle Polenta

Yeah yeah we didn't do it in 30 minutes but we easily could have but we didn't do it in 75 like it is stated bellow by papa sladkey. But anyway the chicken was delicious had a sweet but suttle kick to it. Also we had a amazing polenta that had a chipotle pumpkin that I loved so creamy and a riveting kick that Perseid me to keep eating. Lastly the flop was the salad just to salsa to be salad and to salad to be salsa. Cant wait till next week!


This was a hot meal. That meant that Carl and I were happy and Linda and Jamie were not so happy. Here is the problem. I thought the recipe for the polenta said 2 tablespoons of chipotle hot sauce and it said 2 teaspoons full. That made it hot.

The chicken had a little extra kick as well. All in all it was a good start to Rachel Ray.

Here are some facts about the night:

Daniel was out of town.

Jamie made the Guacamole

The meal was our fastest yet. We did Rachel Ray's 30 minute meal in about 75 minutes.

BBQ spiced Chicken

1 TBL Steak Seasoning

2 TBL Chilli powder

1/2 TBL ground cumin

1 TBL ground coriander

3 TBL dark brown sugar

Combine these with 1 TBL of Extra Virgin Olive Oil in a plastic bag.

Let marinade set in for 10 minutes.

Grill for 20 minutes.

Saturday, April 3, 2010

Week 22 Chive Risotto Cakes, Wild Mushroom Risotto, Parmesan Roasted Broccoli and Fresh Lemon Mousse

Chive Risotto Cakes

Parmesan Roasted Broccoli

Wild Mushroom Risotto


Ohhhhhhhh sooo gooood was one of our best meals Delicious savory, sweet, tart! We had risotto cakes which were good cheesy and crunchy. Also we had mushroom risotto which was Omani (earthy 5 flavor other than bitter, sweet, salty, and I think sour I don't know fo sho). Next we had Parmesan roasted broccoli many liked it, i thought it had a scruppcious taste. Lastly we had lemon mousse that was tart and delicious! cant wait till next week RACHEL RAY...were putting on a 30 minute timer to test.


Tonight was good. Each item turned out really well. We had four items because it was spring break and we had a little extra time. We had a couple of guests over. Kelly has only been at one other dinner. I don't know if Daniel is really a guest anymore because he is a regular. We also had Nikki Fondell over. Be sure to check out her blog. It is good stuff. My favorite was the wild mushroom risotto. I loved the shitake mushroom mix. It was too much work to make so we did not include it in the blog this week. Another favorite was the chive risotto cakes. The recipe is included below. The broccoli was especially easy. I would definitely recommend that.

Liz gave us a comment saying we need to put the actual recipe's in the blog. Here you go Liz.

Parmesan Broccoli Cut 2 pounds of broccoli and place on a greased tray. Put 2 T of Olive Oil over the top with 2 garlic cloves finely sliced with a little pepper and salt on top. Cook for 30 minutes at 425. After it comes out put 1 T of Olive oil and 1 tsp of lemon zest with 1.5 T of pine nuts, 1 T of lemon juice, and 1/4 cup of Parmesan cheese. Mix and serve

Risotto Cakes: Cook 1 cup of Arborio rice in 4 Qrts of water for 20 minutes. Drain and rinse with cold water. Add 1.5 cups of shredded Fontina cheese 1/2 cup of Greek yogurt, 2 eggs, 1 tsp of salt, 1/2 tsp of pepper and 3 T of minced chives. Let it chill for 2 hours. Then make 7-9 round cakes and put them in corn flake crumbs. Then fry them in olive oil for 4-5 minutes on each side. They are tasty. Nikki tried putting lemon juice on the top of them and she thought it really tasted good.

Click to play this video

Click to play this video