Manager's Special

This is my favorite label EVER! You see, for those of you Manager's Special Virgins, this tag indicates good food CHEAP at Kroger. This picture shows a bottle of organic sparkling pear juice for $1.89. A patient shopper can also often find produce (esp mushrooms), meat, and store-baked breads for amazing prices. Oh, and Kroger doubles manufacturers coupons up to a dollar, so if you play your cards right, you can score a jar of Muir Glenn organic spaghetti sauce on Manager's Spec and apply a $1 off coupon and they will end up owing YOU $! Then there was the day of the. $0.23 Power Bars.........and the jackpot of $0.99 Silken Tofu....and $0.49 baguettes....I could go on and on......
Sent on the Sprint® Now Network from my BlackBerry®

Zucchini "Apple" Pie

Yep, you read that right. Apparently, with a little manipulation, one can make an apple pie without using apples. This sounds like a terrific way to use some of the bumper crop this season. I'll let you know how it turns out!

Zucchini Galore

We were gone less than a week and had picked the garden only an hour before departing. This is what we came home to. In the second picture: my assistant gardeners.
Sent on the Sprint® Now Network from my BlackBerry®

"15 Minute Shrimp"

My mom and I have made this dish twice and have decided it's worth recommending:

1-2 pounds of raw shrimp, cleaned
minced garlic (we like a lot)
2-3 chopped tomatoes (do not use cherry tomatoes-they are cuter, but don't release enough juice to create the desired amount of sauce
big handful of chopped fresh basil (we like a lot)the original recipe called for dry oregano, but we don't care for oregano so have made it with basil and rosemary - either work great
olive oil - a good, healthy drizzle.....maybe 1/4 cup?
1/2 cup (or more) crumbled feta cheese

Toss together all the above ingredients except for the cheese. Pour into a 9x13 baking dish and top with the cheese. Bake at 450F for 12-15 minutes, or until the shrimp are pink and delicious-looking. There should be lovely liquid in the bottom of the dish when it is done baking. Dunk some crusty bread or serve over pasta or rice. Enjoy!

**next time I make this (and it will be soon) I will take and post pictures. This is a very attractive dish......and SO EASY!

Cheers!

Dr. McGillicuddy's Intense Lemon Drop Schnapps.....Exactly like a lemon drop from the childhood candy store!

Another good recipe for sipping: Frangelica mixed with 100 proof vodka :) like I said, "Cheers!"
Sent on the Sprint® Now Network from my BlackBerry®

Limoncello

Winged baby on a flying lemon....what could be better? This was delicious just to sip and I swear I will use some of the next bottle in a pound cake or something!
Sent on the Sprint® Now Network from my BlackBerry®

Donut Peaches

These are hands-down, no doubt about it, the BEST peaches in the world. Todd and I bought some at a farm stand near Fort Loudan, PA. We have tasted them before from our organic produce delivery service, but these are fresh and addictively delicious. With a tiny little pit, there is plenty of fruit to enjoy......and juice to run down your chin. Pay whatever your store or farm stand wants for them; they are worth every cent and then some!
Sent on the Sprint® Now Network from my BlackBerry®

Pork Vindaloo, via my friend Aaron Gulyas

Pound of pork, cut into cubes, coated with 1 tsp garam masala, 1 tsp garlic pwdr, 1 tsp mustard seeds, 2 tsp fresh ground ginger, 1 tsp ground red pepper.

Sautee a bunch of diced onions, then add the pork. When pork looks browned, add 1/4 cup of chicken broth, 14 oz can diced tomatoes, and 8 oz can tomato sauce, cook for 5 minutes or so. Add 2 tablespoons cilantro and 1 tbsp red wine vinegar.

Serve with rice.

THANKS, Aaron! He originally mentioned making Pork Vindaloo on Facebook and I was immediately intrigued since I JUST made Chicken Madras last night. Here's what I did for this Indian dish:

Sauteed a bunch of onions and cubed zucchini (simply because I have soooo much fresh from the garden), then I browned some cubed chicken in the same pan. Next, I added 1/2 cup diced tomatoes, 3/4 cup water, and 4 tablespoons of PATAK'S® Curry Paste, Madras (available at http://pataksusa.elsstore.com/). I allowed this to simmer, covered for 20 minutes or so and then served it with plain yogurt and over egg noodles (I think it would have been better with rice, or even couscous, but Todd asked for noodles!)

Note: PATAK'S® makes several different curry pastes, simmer sauces, chutneys, and complete meals. I'm really happy with the jar of curry paste and plan to try other products. I found the brand at a market in Ann Arbor, but am also impressed with the prices on the website I mentioned above.

From my sister-in-law, Kelly

Thanks for this recipe (and your spins). Any chance of getting a picture next time you make it? I'm putting this on the menu very soon!

Here is a recipe we LOOOOOOOOOOOOOOOOOVE. Its Tyler Florence's Tuna, but I added my spin on it in parentheses...Like I said, doubtful the kids would eat it but ya never know!!!

Ingredients:
Leaves from 1 bunch fresh cilantro, chopped
2 jalapenos, quartered and sliced, seeds removed (I use 3)
4 teaspoons grated FRESH ginger (I use a lot. Like 3 tablespoons) (helpful hint I learned...buy fresh ginger, peel it, then leave it in the freezer until you need it. Its easier to grate when its frozen, and a lot less messy)
4 garlic cloves, grated or crushed
4 limes, juiced (I use 5)
1/2 cup soy sauce (definitely use low sodium-the recipe is super salty)
1/8 teaspoon sugar (I skip this...what's 1/8 teaspoon really gonna do?)
Salt and freshly ground black pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
4 (6 ounce) blocks sushi-quality tuna (It doesn't really matter how much...I've used a total of 1 lb and I've used a single 6oz piece)
2 ripe avocados, halved, pitted, peeled and sliced (not really necessary, you eat it on the side, it doesn't go IN the recipe, but is delicious with it)
Not necessary, but I use sesame seeds to coat the tuna with the pepper. Just buy toasted seeds or even flavored ones
Directions:
In a mixing bowl, combine the jalapeno, ginger, garlic, lime juice, soy sauce, sugar (if you use it), salt, pepper, and 1/4 cup of olive oil. Stir the ingredients together until well incorporated. Add the cilantro last. At first it will look like there is way too much cilantro and not enough liquid, but let it sit. The cilantro withers a bit and the consistency ends up perfect. Just stir it a few times while you're preparing the next step.
Place a large skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna pieces generously with pepper and sesame seeds. Lay the tuna in the hot oil and sear for 1 minute to form a slight crust; flip and sear the other side 1 minute. Pour half of the cilantro mixture into the pan to coat the fish. Cook at this stage for about 1 minute. The mixture will reduce a bit and bubble in the pan. Transfer the seared tuna to plates and serve with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate. = YUM. The cold or room temp mix poured over the hot reduced sauce from the pan makes an AMAZING combination. So good. I've been known to eat the cilantro mixture like its a bowl of cereal.

Also another good tip - you can make the sauce a day or hours in advance, just don't add the cilantro until 5 mins before using it to cook. It melts all the flavors together. We're having this for dinner tonight. Drool.

Who Uses Recipes?

I own dozens of cookbooks and check even more out of the library every time I go. The Food Network is my go-to television channel. That being said, I rarely cook with a recipe on the counter. In fact, it has literally been months since I had a cookbook on my kitchen counter; they are all near my recliner in the living room. I asked my husband, Todd, what dish is my specialty. He said, "I don't know, you almost never make the same thing twice." Now, there are a few standards that I think are probably in every family's rotation, such as tacos, burgers on the grill, and spaghetti. I even tinker around with these meals and am just now thinking it might be nice to have some of the experiments, successes, and failures written down. Finally, I hope that if I record what dishes I create and enjoy I might have a less difficult time writing my family menu plans and, in turn, my grocery lists.

Why do this in the form of a blog? Well, I'm truly hoping to gain feedback and suggestions about what i'm doing in the kitchen. Also, I hope to be able to share some of my creativity with you. Please, please, comment on what you see here, ask me questions, and make suggestions for cookbooks, websites, recipes, and favorite products.