Kitchen Talk · Recipes · Uncategorized

Cakes On The Menu : Crab Cakes

It’s getting cold outside, the holidays are approaching, and frankly I’m a firm believer in keeping as much money in your pocket as possible, so why not create a 5-star restaurant meal in your own home?  How many times have you ordered crab cakes and either; had too much breading, dime sized lump crab cakes,… Continue reading Cakes On The Menu : Crab Cakes

Recipes · Uncategorized

Reservation For One: seafood skillet

Sometimes you just want to selfishly indulge ALONE with no judgement.  No one saying, “Are you really going to eat all of that?” with you having to respond “umm, YEAH!”.  You can enjoy your garlic breath & finger licking goodness in peace.  This recipe doesn’t require you to use seafood, so feel free to substitute… Continue reading Reservation For One: seafood skillet

Recipes · Travel · Uncategorized

The Cool.

(top to bottom) 1. Henn Pop 2. Summertime Fine 3. R.S.V.P

This recipe is adults only foodporn so put your hands over the kids eyes. The Summertime Fine Popsicle was inspired by my recent trip to Jamaica & I built the others from there. Open your mouth to a cool new way to enjoy a cocktail.

Summertime Fine:

1/3 cup pineapple juice

1/3 cup orange juice

1/4 cup chopped fresh pineapple

3 ounce of Summer Colada Ciroc

 

1. Divide & place chopped pineapple in your Popsicle molds.

2. Mix all ingredients & pour into your Popsicle molds.

(Recipe makes 4 Popsicles)

 

Répondez S’il Vous Plaît (R.S.V.P):

1 cup champagne or prosecco

1/2 cup water

1/2 cup sugar

3 tablespoons orange juice

1 tablespoon orange zest

1 tablespoon lime zest

9 whole hibiscus

 

1. Start by making a simple syrup. In a small pot add sugar, water, half of your lime zest  and half of your orange zest. Cook on low until sugar is dissolved and set aside.

2. Divide and place hibiscus, remaining lime zest, and orange zest at the bottom of your Popsicle molds.

3. Mix champagne, 6 tablespoons of simple syrup, and 3 tablespoons of orange juice and pour into your Popsicle molds .

(Makes 3 Popsicles)

 

Henn Pop:

Zest from one lime.

6 slices of lime (yes, you can use the same one you zested)

Pinch of Himalayan pink salt (optional)

 

1.Please make E.A.T’s Hennessy Margarita’s and set aside.

Recipe: Hennessy Margaritas !!!

2.  Divide the lime zest and place at the bottom of your Popsicle molds

3.  Add a lime slice to your molds as well.

4. Pour in your Hennessy Margarita mix.

5. Garnish with the pink salt.

(Makes 6 Popsicles)

 

 

    *It’s best to freeze your Popsicles  overnight (8-10 hours) on the highest setting.

     **These can also be served as regular cocktails but of course Popsicles are more fun!!! 

-Enjoy All Things

Recipes · Uncategorized

Ballin’ On A Budget

This recipe came to me when I felt the need to meet the supply for a demand.  It also came to me when I was challenged, by a beautiful someone, who told me I couldn’t feed their family on a strict budget – HA!  Since I’m always ready to prove a point, ballin’ on a budget was born.

Not only did I set out to create a family friendly meal, but I set out to make a meal using fresh ingredients & a meal in which you could transform the leftovers into an entirely different meal – not just nuke them with your radiation kitchen devise.

Start by preheating your oven to 425 degrees & gather these ingredients:

Whole Chicken (mine was 4 pounds)

A whole lemon

2 whole garlic bulbs

Garlic Butter (that I told you to keep on hand or refer to the Extra Garlic Butter post http://enjoyallthings.net/extra-garlic-butter/)

Fresh green beans (1 pound)

Yukon gold potatoes (1.41 pounds is what I used)

Salt

Pepper

Dry Thyme (if you have it on hand)

Olive Oil

 

Pat chicken dry.

Stuff the cleaned cavity w/ half a large lemon (I cut mine into 1/4 wedges – no reason I just did), a bulb of garlic (I also cut in 4ths but you only need to cut in half), 1 teaspoon dry thyme (use fresh if you have it on hand), salt, & pepper.

Carefully separate the skin from the breast (try not to split it like I did) & spread 2 tablespoons of garlic butter (or more) between the skin & the meat.  Drizzle & rub the entire chicken w/ olive oil.  Season both sides w/salt & pepper.

 

 

Tuck the wings.  Tie the legs together. Roast in the oven for an hour or until the juices of the chicken run clear & you reach an internal temperature of 165 degrees.  Once the chicken is done, tint the chicken w/ foil and let it rest for 10 – 15 minutes.

 

Now for your chicken side baes. For this budget meal to work you have to chose vegetables that will keep you within your budget.  1.08 pounds of green beans cost me $1.07 & 1.41 pounds of potatoes cost me $1.40 – THAT’S IT!

Cut the potatoes in half and then 1/4 wedges (so you should get 8 wedges per potato).  Boil them until fork tender.  Once they are fork tender, drain them and add butter, salt, pepper, and some fresh garlic (remember that other bulb I told you to get…).  Once the potatoes have some color turn off the heat and add a pinch of the dry thyme.

*tip- put the potatoes in a pot with cold water & let them come to a boil

Trim the green beans (meaning cut off the ends – they mean you no good) & blanch them in salted boiling water for 2-3 minutes.  Drain those beans.  Put some butter in the pan, season w/ garlic, salt, & pepper.  I finished mine w/a splash of the lemon juice (remember that other half?!).

SERVE!!!

 

This meal cost $9.36!

 

So you have leftovers:

You can do a number of things w/ any of the leftovers you have.  If I ate meat, I’d take the carcass  & make my own chicken stock.  Any leftover meat and vegetables, I’d make chicken noodle soup or chicken pot pie (if you listen to me, you can use that stock you just made for those two ideas).

Want to keep it simple – take the meat. shred it. make tacos. bar-b-que sandwiches. put it on a salad. & if you want help, please e-mail me.

Budget & E.A.T.