Monday, May 4, 2009
Saturday night I allowed myself a treat which is very rare, I treated myself to a meal out and 2 movies! That's right 2 movies I saw Obsessed and Wolverine movies but first I treated myself to a dinner. I waled by several restaurants till this one caught my eye, I have never heard of it before.
The diner had a 50's motif with the green and chrome chairs, rolls of paper towel on the tables. I sat myself down and waited at least 10 minutes before my presence was acknowledged. I ordered the "Serious" burger and the half and half basket which gives you half french fries and half onion rings. I struck up a conversation with 2 ladies sitting at the table next to me, they were very excited that this was my first time here and how much I was going to love the food.
After about 15 minutes my food came out, you can tell the burger was hand shaped not those frozen flat burgers they were thick and juicy, the meat was fresh, very fresh. The onion rings were light and crispy but the fries were darker than I like but still good. They will not serve a regular burger they only serve cheese burgers but the have a variety of cheeses from feta to just plain ole American. They also have a number of dipping sauces for your fries and over 25 variety of milkshakes. I could only eat half of the burger and some onion ring and I took the rest home.
It took me 15 minutes to get the attention of the waitress to get the check, but besides that the burger was well worth the wait. Also if you eat their 1 pound burger they will take your picture with a huge stuffed burger and place you on the wall of fame, luckily the table in front of me a guy accomplished it and we all gave him a round of applause. I had a great time!
2000 E. Rio Salado Parkway
Thursday, March 26, 2009
I have never baked or even tasted a key lime pie before, but while I was shopping I saw 10 key limes for a bck so I though thought "What the heck". I got the recipe from Bubba's key lime pie. Now I have tried several times to make meringue all with failure so I was quite nervous. After studying all of the tips to make a great meringue I felt comfortable. I did cheat and bought the store bought prepared graham cracker crust already in the pie pan. Not to bad for my first time it was tangy and sweet but not overly sweet and the meringue came out great! (I knew that cream of tarter would come in use one day) I'm not so afraid of pies anymore!
5 tablespoons butter, melted
1-1/2 cup graham cracker crumbs
1/2 cup slivered almonds
1 (14-ounce) can sweetened condensed milk
1/2 cup key lime juice
2 teaspoons grated lime zest
2 eggs, separated
1/4 teaspoon cream of tartar
1/4 cup sugar
Preheat the oven to 350 degrees F.
In a medium bowl, combine the milk, lime juice, and 1 teaspoon zest; blend in the egg yolks. Pour the filling into the crust.
For the meringue, beat the egg whites with the cream of tartar until soft peaks form. Gradually beat in the sugar and remaining teaspoon zest until the mixture is stiff. Spread the meringue over the filling; spread it to touch the edge of the crust all around. Bake for 12 to 15 minutes, or until the meringue is golden brown.
Wednesday, March 18, 2009
1 can of the grand size refrigerated biscuits
1 (8 ounce) package of cream cheese, softened
1 cup of heavy cream
1 1/2 cups of mashed sweet potatoes
1 1/2 cups of powdered sugar
1 teaspoon of vanilla
1/2 teaspoon of cinnamon
1/4 teaspoon of nutmeg
vegetable oil for frying
powdered sugar for dusting
Using a mixer beat together the sweet potatoes, cream cheese, powdered sugar, vanilla, nutmeg and cinnamon, mix until ingredients are light and creamy place in a bowl and set aside. Using a clean bowl and the whisk attachment whisk cream until forms stiff peaks then carefully fold cream into the sweet potato mixture, place into the refrigerator until it is ready to be used.
Using a large frying pan pour the oil into the pan it reaches about 2 inches in depth. Using a thermometer heat oil under a medium high until the temperature reaches 375 degrees, open the can biscuits fry only 4 at a time about 1 minute on each side then place on a paper towel to soak up excess oil.
Slice biscuits in half and fill with about 2 to 3 tablespoons of the sweet potato filling then dust the top of each biscuit with powdered sugar. Enjoy!
Friday, March 13, 2009
I love this recipe it is easy and you only use 1 bowl! It can be eatened hot, warm or cold ( I prefer warm) And the flavor of the sweet potato custard is so creamy and sweet but not to sweet. Enjoy!
1 1/2 cups of cooked rice
1 cup of mashed sweet potatoes
3 eggs, lightly beaten
1/2 cup of sugar
1/2 cup of raisins
1 teaspoon of vanilla
1/4 teaspoon of salt
1/4 teaspoon of nutmeg
1 teaspoon of cinnamon3 cups of milk
Preheat a oven to 325 degrees
In a large bowl stir together the rice, milk, eggs, sugar, raisins, vanilla and salt. Pour rice mixture into a prepared cassarole dish and sprinkle the cinnamon and nutmeg over the top , place cassarole dish into a larger pan and pour in 1 inch of water into the larger pan. Bake in the over for 1 1/2 hours. Cool slightly and enjoy!
Tuesday, February 10, 2009
I bought a huge brisket yesterday at Smart & Final it was a great deal for only 26 dollars and the great thing it is mostly meat it was worried that when I opened it up would be 2 or 3 inches of fat. But the only thing is I never made brisket before so I am asking if anyone has any great recipes I sure would appreciate it. I'm thinking of making one them a corned beef. Right now I took the smallest of the roast and covered it with herb and spices then tightly covered it with tin foil and it is slow roasting in the oven at 325 degrees and it smells divine. I was told it had to roast for at least 4 to 5 hours. So I am welcoming any brisket and corned beef recipes ( I do not have a grill or smoker).
2 cups of butternut squash, cubed
2 tablespoons of butter
1/2 onion, minced
1 cup of aborio rice
1/2 cup of white wine
5 cups of hot chicken stock
1/4 cup of grated parmesan
salt and pepper to taste
Melt butter in a large frying pan and add the squash. Saute until soft and transfer onto a plate.
Add olive oil in a saucepan over medium-high heat. Add onion cook and stir for 2 minutes until the onion begins to soften, then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more.
Pour in the white wine, cook, stirring constantly, until it has evaporated. Stir in the squash and 1/3 of the hot chicken stock, reduce heat to medium. Cook and stir until the chicken stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in the remaining stock, and continue stirring until the risotto is creamy. Finish by stirring in the Parmesan cheese, and seasoning to taste with salt and pepper.
Wednesday, January 7, 2009