Tantalizing Tuesday one day late

All of these snow days are throwing me off, my apologies! I had another day of relaxation on Monday due to 'blowing snow' that caused the country buses to be cancelled which in turn closed our entire school (bus dependent schools shut right down on these joyous occasions). I love my job but an extra day in bed is nothing to complain about unless of course you're my husband who believes the school board closes my school just to torture him, it's a tough life.

The point of my jabbering is that I missed a Tantalizing Tuesday post because Monday felt like Sunday and Tuesday felt like Monday; I know you're all in tears over this sorry mom so I'm making it up to you today by posting a great recipe for Valentine's Day!

These brownies are by far the best I've ever had and I've eaten a fair number of brownies in my life, chocolate is my drug of choice don't you know. My favourite way to eat these babies is with ice cream, hot fudge, raspberries and peanuts BUT eating them as I am right this now, naked with a glass of milk, is a close second. Whoa, let me clarify: the brownie is naked, I am clothed.
Tomorrow I'm taking my fav dessert to a whole new level, since it's V day we're having hot fudge brownie sundaes with pink champagne. Do I hear a "OH MY YUM"?

When I made this recipe on Monday I halved it and Mike was not a happy man, he told me that there was no reason to deprive him of the best brownies on earth and assured me that the entire pan would have been consumed had I made the full amount. I explained to him that I knew very well that they would have been eaten and that this was the precise reason why I had cut the recipe. Two people do not need to eat an entire tray of brownies in just a few sittings. geesh.

So consider this a warning, don't blame me if you find yourself standing in your kitchen at 4 am stuffing brownies down your throat after tasting one of these beautiful bits.

Best Brownies EVER
thanks to Shannon for sharing this delish recipe

Whatcha Need:
1/2 lb butter
4 squares unsweetened chocolate
2 cups white sugar
1 cup flour
1 tsp baking powder
2 tsp vanilla
4 eggs
2 cups chocolate chips

Whatcha Do:
1. Preheat your oven to 350
2. In a double broiler melt butter and chocolate squares.
3. Pour chocolate/butter mixture into a bowl. Add sugar, flour, baking powder and vanilla. Stir.
4. Make a hole in the mixture. Add lightly whisked eggs.
5. Add chocolate chips. Stir
6. Grease 9 by 13 pan and bake at 350 for 30-40 minutes (mine don't take this long but my oven is crazy hot)
7. Let cool before cutting & gobbling up

Ummm I skip step seven but I usually burn my fingers and face eating them while they're still hot - the chocolate chips are all melty inside so if you take the risk of eating while hot you're bound to burn.

Take Care Tantalizing Tuesday

Tantalizing Tuesday is retiring. Don't fret, pull yourself up off of the ground and wipe away your tears. I'll continue to post recipes every now and then that I believe you cannot live without but trying to come up with a weekly treat to share has become a chore so I'm saying enough is enough and kiboshing the whole thang.

I think I might hop on the Flashback Friday bandwagon and start posting pre-1985 pics on - you guessed it you clever person you - Fridays! I love looking at old pics and this will give me an excuse to create digital images of the old snapshots we have floating around.

Adios Tantalizing Tuesdays!

Mmmm This Week

Stuck to the menu once again this week, minor changes but nothing that entailed a trip to the grocery store. High five for me.

I skipped Tantalizing Tuesday this week but will try to remember to post a goodie for you this round.

Here's the menu, yum.

Monday: mini pita pizzas
Tuesday: Kim's Nana's Parmesan Chicken chicken recipe along with wee roasties - newbie
Wednesday: broccoli soup with sandwiches on fresh crusty buns - didn't bother with the soup last week so it's a newbie
Thursday: tacos
Friday: Soy Glazed Beef with Green Bean stirfry - so yum!
Saturday: Saturday: Chicken breasts with egg noodles on the side
Sunday: Anniversary dinner - order in

Glub, glub.

Tantalizing Tuesday

that-crazy-broccoli
Originally uploaded by Dennis Ferry

The only thing healthy about this recipe is the broccoli but it's uber yummy so really, what does it matter?

Creamy Broccoli Salad
this is a dish I bring to every immediate-family meal because they all love it!

What You Need:
2 small broccoli
3/4 cup mayo
1/2 cup sugar
4 tbsp vinegar
chopped red onion
1 cup grated cheese
bacon bits (optional)

What You Do:
Now read this very carefully because it's easy to mess up.
1. Mix.
2. Eat.

In all seriousness, I suggest you mix up the wet bits with the sugar before adding the veggies.
That's all!

Tantalizing Tuesday

I hosted a Pampered Chef party tonight: good times. Girlfriends, gadgets and food are three of my most favourite things so of course I enjoyed myself...

The recipe featured tonight was super easy and super yummy. Give it a whirl!

Tangy Pepper-Pecan Brie
c/o Pampered Chef

What you need:
1/4 cup pecan halves chopped
1 jalapeno pepper seeded & chopped
1/4 cup apricot jam
1 brie cheese, 3 inch round at room temp
1 French baguette, sliced
vegetable oil

What you do:
1. Preheat oven to 425°F.
2. In small bowl combine peppers and apricot preserves.
3. Cut the brie in half horizontally.
4. Place one half of brie cut side up onto center of a large round stone (a baking sheet would work).
5. Spread half the apricot mixture on top.
6. Top with half the pecans.
7. Place remaining brie on top (cut side up).
8. Spread remaining apricot mixture on top & top off with remaining pecans.
9. Arrange the baguette slices around the brie.
10. Spray or brush baguette slices with vegetable oil.
11. Bake 8-10 minutes or until baguette slices are golden brown & Brie begins to soften.
12. Removed from oven; let stand 5 minutes before serving.

Next time I make this (and yes there will be a next time) I'll use more jalapeno peppers and more apricot jam to give it an extra boost of flava flav.

Yum yum good.

Tantalizing Tuesday

I nearly forgot today is the day I am supposed to share something delicious with you. I'm tired and need to get to bed so this is going to be a quick one - it's fast & easy to prepare but it's a superduper yummy recipe. It's perfect for when you're having serious sugar cravings but be warned you'll feel like ass if you eat an entire tray of this stuff. Nearly as bad as one feels after eating an entire bag of those Cadbury Bite thingos - trust me, I know from experience. I had a 3am bolt to the bathroom once and it was no stomach flu. Chocolate is great going down but not so nice coming up. Now that I've helped you work up an appetite give this delicious treat a whirl

Graham Cracker Brittle
aka Fanfriggingtastic Chocolate Treat
Thanks to Liz for this yummy recipe

Ingredients

Graham crackers
1 cup margarine OR butter (really makes no difference, I've used both and sometimes a combo)
1 cup brown sugar
Appx. 1 1/2 cups chocolate chips

Directions
1. Preheat oven to 400 degrees
2. Butter or spray a 9 x 13 pan (make sure you do this! it will save you from cursing and throwing things around your kitchen later)
3. Line the pan with whole graham crackers
4. Place butter & brown sugar in a microwavable bowl, cover loosely and microwave on high for 4-4 1/2 minutes.
5. Pour this bubbling hot mixture over the crackers
6. Place in over for 5 minutes
7. Remove pan and turn off the oven.
8. Sprinkle chocolate chips over bubbling mixture
9. Place pan back in hot oven for 2-3 minutes, just until the chips are melted.
10. Remove pan and spread chocolate out with a fork
11. Place a tea towel on a shelf in your fridge and set pan of goodies on towel. It's definitely easier
12. When chilled cut into squares or break up like peanut brittle (break it to save yourself the frustration)
**Add almond slivers, peanuts, pecans while chocolate is still hot if you want - I've never done this but I'm sure it would be extra yummy

If you want this sweet treat to be ready super fast then stick it in the freezer for 10-15 minutes rather than the fridge. The key to removing the hard block after it comes out of the freezer is to slam the bottom of the pan on the counter. Be warned it's easier to snap it into bite sized pieces when it comes from the fridge, it's a messier deal when it exits the freezer (due to your hot little hands touching the cold chocolate).

Tantalizing Tuesday

I posted the amazing roasted turkey recipe a few weeks ago and promised to follow-up with the giblet gravy. Easter is this weekend already, crazy how time flies, if you're planning on making turkey try out this gravy... it's super delish.

Giblet Gravy
recipe thanks to the Food Diva

What You Need:
3 tbsp butter
gizzard, neck and wing tips from turkey
1/4 cup of each, carrot celery, onion diced
1 small bouquet garni: leeks, parsley, thyme, bay leaf, celery stalk, 10-15 peppercorns
1 qrt chicken stock, or pan juices with fat removed
1 tbsp cornstarch dissolved in 2 tbsp cold water
garlic clove
sage stalks
salt & pepper
cheesecloth & butcher twine (for bouquet garni)
saucepan
strainer

What You Do:
1. Prepare the bouquet garni by making a sandwich. If you're unsure of how to go about this you can watch this short free 8 minute video made by the Food Diva. The leek and celery act as the bread; fill with parsley, thyme, bay leaf, celery and peppercorns. Wrap & tie with cheesecloth.
2. In a saucepan, melt butter
3. Add gizzard, wingtips, neck, giblets, celery, carrots, onions
4. Add salt and pepper.
5. Over med-high heat cook until vegetables and meats begin to caramelize
6. Add chicken stock, scrape bottom of pan to deglaze
7. Add bouquet garni, season slightly
8. Add sage stalks and garlic clove
9. Simmer for at least an hour until meat is tender & broth is flavoured (I let it simmer for a few hours but am sure to keep an eye on it to ensure it doesn't boil dry)
10. Strain into a clean saucepan
11. Add some liquid from turkey out of pan (once turkey is cooked through)
12. Add about 1/2 of cornstarch mixture, simmer until slightly thickened
13. Season, keep warm
EAT.

Tantalizing Tuesday

A tried and true recipe that I'm asked to bring to every family dinner because who besides my man can say no to cheese and creamy mayo combined?

Simple Broccoli Salad

What you need:
2 broccoli heads cut into bite size pieces
3/4 cup mayo (fat-free works just fine)
1/2 cup sugar
4 tbsp white vinegar
1 cup grated cheese
Optional: chopped onion, bacon bits

What you do:
1. Whisk together the mayo, sugar and vinegar until it's smooth.
2. Stir in cheese and optional bits.
3. Add chopped broccoli - am I the only one who can't say those two words together without hearing Dana Carvey singing "Choppin broccoli"?
4. Let sit for a few hours or overnight. If you're in a rush then go ahead and gobble it up but it's better once it has had a chance to rest.

Tantalizing Tuesday

I am sick of eating the same things every week so I'm trying to mix things up a bit. Last week I made a simple chicken recipe out of the Weight Watchers Simply Delicious cookbook. Yum! I didn't have much on hand so I was looking for something tasty using basic ingredients. This recipe delivered:

Rosemary-garlic baked chicken
Makes 6 servings - 5 points per serving if you're counting

Ingredients
1 small onion chopped
1/4 cup red wine vinegar
1 tablespoon olive oil
1 tablespoon Dijon mustard (I used regular mustard and he didn't even notice the 'disgusting' taste
1 tablespoon chopped fresh rosemary, or 1 teaspoon dried, chopped (spray with nonstick spray before chopping and it won't fly around as much)
2 garlic cloves, cut into thin slivers
1/2 teaspoon salt
1 (3 1/2 pound) chicken, cut in eighths skin removed - I used boneless skinless chicken breasts

Directions
1. Preheat the oven to 400F. Lay chicken in baking pan (spray with nonstick spray or line with tin foil)
2. Combine the onion, vinegar, oil, mustard, rosemary, garlic, and salt in a small bowl.
3. Place the chicken in the baking pan. Spoon the onion mixture on top of the chicken. Bake until the chicken is browned and cooked through (do not turn), about 45 minutes

I cooked the chicken breasts for 30 minutes and they were perfect! Moist and yummy.
Enjoy!

Tantalizing Tuesday

The sweetest thing I can share with you this week is found in the post below: super sweet but for hugging and kissing only, please no chomping the baby.

If you have a chocolate chip muffin lover in your household you'll have to give this recipe a shot. I have made three batches o in the last seven days, you guessed it: the man loves chocolate chip muffins - oink oink. I'm now the muffin baker extraordinaire. Thankfully it's a quick and easy recipe.

Chocolate Chip Mmmmuffins
found on my latest 'great find' recipe site: RecipeZaar

What you need:

2 cups all-purpose flour
1/3 cup light-brown sugar, packed
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup butter, melted and cooled
2 eggs, lightly beaten
1 teaspoon vanilla
3/4 cup milk chocolate chips
optional: 1/2 cup walnuts or pecans, chopped

What you do:
1. Preheat oven to 400 degrees
2. Grease 12 muffin tins
3. In a large bowl stir together dry ingredients
4. In another bowl mix together wet ingredients
5. Make a well in center of dry stuff and add the wet, stir just until it's combined - don't go crazy!
6. Spoon batter into prepared muffin tins
7. Bake for 15-20 minutes
8. Remove muffins tin to wire rack and let cool for 5 minutes
9. Remove muffins from tin to finish cooling
10. Serve warm! Super delish.

The only thing that makes me go 'meh' about these muffins is the fact that they are pretty dense, more like a scone than a muffin. The positive to that is that the chocolate chips float throughout the muffin rather than sinking to the bottom.

Apparently I'll be making chocolate chip muffins on a weekly basis now, does anyone have any good choc. chip muffin recipes?

Tantalizing Tuesday

The last Girls Night In that Jess hosted was super yum. We went with an all appetizers menu and there were a multitude of delicious dishes.

I snagged a recipe off of Pioneer Woman Cooks (one of my fav cooking blogs) and it was a hit! Remember to keep your fingers out of your eyes when you're making these and be sure to scoop out all of the seeds or someone will be in for a fiery surprise. wow, I'm a poet.

Bacon-wrapped Jalapeno Puppies aka BLISS

This recipe came from here, thank you Pioneer Woman!

What you need:
fresh jalapenos (2-3 inches long)
cream cheese
bacon
toothpicks
cookie tray
wire rack

What you do:
1. Slice the jalapenos lengthwise and clean the little suckers out with a spoon.
2. Cut the bacon slices into smaller bits (big enough to wrap around the jalapeno once it has been stuffed). I found cutting my pound of bacon in half worked well, the Pioneer Woman suggests thirds but these would have been too small for my puppies.
3. Start filling the jalapeno halves with cream cheese, just scoop and stuff.
4. Wrap each jalapeno with a slice of bacon and stab through the middle with a toothpick to hold the meat in place.
5. Place the wire rack on the cookie sheet (the cookie sheet will catch the bacon drippings)
6. Place the puppies on the rack.
7. Bake at 375 for 20-25 minutes (or more depending on how crispy you like your bacon).
8. Chomp Chomp.

These are super easy and crazy good. Be sure to check out the Pioneer Woman Cooks blog for lots of recipes that are well written (funny) and easy to follow thanks to awesome photographed directions.
Check this Dump Cake out: maybe for your birthday mom?

Tantalizing Tuesday - Remembering Trevor

Trevor the turkey

Easter is only a hop, skip and a jump away (insert drums here: ba dum dum ch) so I think this is a good time to share the all-time best turkey recipe with you. Next week I'll pass the secret to a fabulous giblet gravy your way.

Wow, I sound like a 70 year old woman... I can't believe I just wrote "hop, skip and a jump away" and the word "giblet" in the same paragraph.

Some of you may remember my Thanksgiving post where I honoured Trevor the turkey, and others may remember Randy Travis from Christmas. Both of these fine featherless turkeys were cooked to near perfection using a fantastic no-fault recipe that my sister-in-law Joanne shared with me. The recipe is one of the Food Diva's awesome creations... speaking of which, I'm due to hit up another cooking lesson with the Diva - she's amazing and sweet and easy to learn from. Blah blah blah, here we go.

Roast Turkey
Thanks to the Food Diva extraordinaire

What you need:
a turkey (Trev was organic and fabulous but you pay for fabulousness; Randy was an avg kind of guy who came frozen and cheap. Organic is definitely better but do what works for your budget)
whole onion (just cut ends off)
fresh thyme or sage
garlic bulb
1/4 cup melted butter
salt & pepper
Roasting pan big enough for your bird (use the rack if you have one, it makes life easier for basting and you'll be doing lots of that)

What you do:
1. Let your turkey sit on the counter for a couple hours so that he's at room temperature when you're ready to cook him
3. Preheat over to 425 degrees F
4. Cut off wing tips and reserve them for the giblet gravy you'll learn about next week. Remove wish bone (makes carving easier)
5. Stuff the neck end of bird with a whole onion, thyme or sage, whole garlic bulb (no need to remove skin), butter and season
6. Tie up the bird so the wings are tight to body using twine (this is optional - I didn't bother)
7. Rub the bird down with the melted butter (all over)
8. season well with salt & pepper and place in a roasting pan (not too big, not too small)
9. Roast turkey in over for 20 minutes
10. **Reduce heat to 350 degrees
11. Roast for appropriate amount of time (use chart below to figure out timing - BE PRECISE) and be sure to baste the bird every 20 minutes
12. Meat thermometer should read 160 degrees when inserted in thickest part of thigh
13. Remove bird from roasting pan, tent with aluminum foil for a minimum of 20-30 minutes (this is important too - don't skip it)
14. Remove all the inside bits of herbs, garlic and onion and carve the sucker
15. GOBBLE GOBBLE

Basting is most important, don't try to take the easy route out and not baste. Have I made myself clear, BASTE. Set your timer and baste baste baste.

If you find your bird tanning too quickly slap a piece of aluminum foil over him while he's roasting - this will help him keep his tanning under control.

Turkey Roasting Temperatures and Times

Size Time
under 10 lb/4.5 kg 20 minutes per 1 lb/500 g plus 20 additional minutes

10-14 lb/4.5-6.5 kg 18 minutes per 1 lb/500 g

over 14 lb/6.5 kg 16 minutes per 1 lb/500 g

Don't mess with the temperature or times - trust me this is a fool proof method.

Tantalizing Tuesday

Allow me to introduce my first ever attempt at lasagna:

And a fabulous attempt if I don't say so myself.

I spotted the recipe for the above beauty on the fabulous Pioneer Woman Cooks blog awhile back and have been anxiously waiting for the perfect opportunity to try it out. Why wait? Well, Mike is not a lasagna sort of guy, all the bumps and array of colours frighten him, when I suggested tonight that he try a bite tomorrow he said "hmmm" which is more a yes than a no in my mind so here's hoping the upcoming bite will tempt him into becoming a lasagna lover. I digress, back to the original story: I've been looking forward to trying this dish and tonight was the night! I had a dinner with my good friend Pat planned for this evening and since she has cooked for me the last few times we've gotten together I took tonight as an opportunity to return the favor. As usual I had a lovely evening with Pat, we try to get together for dinner once a month and it's always a good time!

Pat makes a damn good lasagna, although she would suggest otherwise, so to hear her and her daughter Jen say they really liked mine meant something! I think the addition of sausage meat is an absolute necessity - it gives the dish a swift kick that is just yum. I would cut back on the overall amount of meat next time; I like my lasagna a little more saucy and a little less meaty. The cheese on the other hand was the perfect amount, ooey gooey goodness.

High five to the Pioneer Woman for including step by step pics with her recipes! For the original go here.

Oooey Gooey Good Lasagna
originally titled "The Best Lasagna. Ever."

What You Need:
1 1/2 lbs ground beef (I would suggest you use a pound...then again maybe I used too much?)
1 lb breakfast sausage (I couldn't find a tube of it so I bought a pack of sausages and squeezed the meat out of the skin stuff - I'm sure that must be the technical name "skin stuff")
2 cloves minced garlic
1 large 29 oz can whole tomatoes
2 tiny 6 oz cans of tomato paste
4 tbsp dried parsley flakes (2 and 2)
2 tbsp dried basil
2 tsp salt (1 and 1)
3 cups low-fat cottage cheese
2 eggs
1/2 cup Parmesan cheese (plus a few extra shakes)
1 lb mozzarella cheese slices (fairly thick slices are best)
lasagna noodles (I used the type you don't have to prepare ahead of time - easy peasy)
9 x 13 lasagna pan (or a fabulous carrot cake pan works perfectly as seen above - thanks Pam!)
skillet (I love my cast iron pan)

What You Do:

1. In a skillet, combine ground beef, breakfast sausage, and minced garlic.
2. Cook until brown.
3. Drain, drain, drain! You'll have loads of fat, get rid of at least half or prepare to drop dead due to clogged arteries - you can't say I didn't warn you.
4. Add whole tomatoes and tomato paste, 2 tablespoons of dried parsley flakes, 2 tablespoons dried basil and 1 teaspoon salt.
5. Mix together thoroughly and simmer, uncovered, appx. 45 minutes stirring occasionally.
6. Make your noodles now if you want OR cheat and use the type you don't have to pre-cook and skip this step altogether.
7. While the meat mixture and noodles are cooking, mix low-fat cottage cheese in a bowl with 2 beaten eggs.
8. To the cottage cheese, add 1/2 cup Parmesan cheese, 2 tablespoons dried parsley flakes, and 1 teaspoon salt and mix well.
9. Now it's time to assemble. Lay four lasagna noodles in the bottom of the pan, overlapping as you go.
10. Spread half of the cottage cheese mixture evenly over the noodles.
11. Lay 1/2 pound of mozzarella cheese slices on top of the cottage cheese mixture.
12. With the spoon, make a line through the middle of the meat mixture so you’ll distribute it evenly.
13. Spread a little less than half of the meat mixture over the mozzarella cheese slices.
14. Repeat the process! Add another layer of four lasagna noodles and top with the remaining half of the cottage cheese mixture and another 1/2 pound of mozzarella.
15. Finish with the remaining meat mixture and spread evenly.
16. Finish it off by sprinkling a generous layer of Parmesan cheese!
17. If cooking right away stick it in a 350-degree oven for 20-30 minutes, until hot and bubbly (that's assuming you're using noodles you boiled yourself, if you use the no-cook noodles you will need to cook longer to ensure the noodles are not rock hard! I placed my finished lasagna in the refrigerator for 24 hours, and cooked it at 350 degrees for appx. 1.5 hours. YUM!

A side salad is the perfect addition to this meal. Mmm mmmm good.