Feed: easyrecipesofchicken - AggScore: 47.1

Welcome To My Schizoid Blog ;-)

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One minute I'm writing about health food, & the next booze & chocolate? So what's my deal? Well, I've got moods just like the rest of you. And I'm a Gemini. ;-) So, in emoticons, that means you might get either >:) or O:-), depending on which twin decides to check in at the appointed heure de blogging. ;-)

(Speaking of which, I think I'm going to cut out the little figurines from this website & perch them on my shoulder the next time the twins want to duke it out.)

Sometimes I feel like blogging about chocolate-covered goodies & other times, about food that's good for you! So, whichever category you like to read about, stick around, because this blog will have a bit of both!

Now I know I've said on previous occasions that I was going to mainly focus on delicious & healthy, whole foods, but there are times when the >:) in me just has to blog about gourmet goodies too. After all, life isn't all applesauce & oatmeal. ;-)


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Anger Burger

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A Burger King commercial that never gets old.... funniest ad ever.

Some guy goes nuts over a mistaken order. Relax, buddy.

Recipe #19: A Healthy AND Delicious Dip Recipe That'll Wow Your Party Guests, & Simplify Your Party Prep

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Now those of you who balk at the idea of using tofu in recipes (you know who you are!) , you will be pleasantly surprised when you taste this recipe. In other words, it doesn't TASTE like you are eating tofu, which is rather bland & tasteless anyhow. (The nice thing about tofu is that it absorbs the flavor of whatever you add to it. It's the chameleon of the food world.)

Now I'd like to address those other people out there that've got it in their heads that healthy food can't be delicious: Just get over yourselves, now, OK? And try this recipe, which might just change your mind!

This recipe goes well with veggies or any type of snacking chips (like tortilla chips, etc.) Of course, it's a great thing to have on hand for parties, as it's a real people-pleaser & takes less than 5 minutes to prepare.

And no one at your party will even KNOW you used tofu. There, you've sneaked in some healthy & delicious party food right under their noses, & they won't even realize it! So how about that for a cool little subterfuge. ;-)

So, here it is:

The "Just-Kick-Me-Because-It-Doesn't-Taste-Like-Tofu" Tofu Dip

Ingredients:
8 oz. tofu
1/2 c. mix of mild, sweet pickled peppers: jalapeños, banana peppers, &/or cherry peppers (roughly 1/6 c. of each; just eyeball it by filling a 1/2 c. measure with equal amounts of the three kinds of peppers
1/4 tsp oregano
1/4 tsp basil
1/4 tsp marjoram
1/4 tsp red pepper flakes (optional)
1/4 tsp black pepper
salt, to taste (optional)
1 tsp pickling juice remainder (Use the juice from the can of mild, sweet pickled peppers.)
1 tsp water, or more (optional; add if you'd need to adjust the dip's texture more to your liking.)

Instructions:
Put ingredients in a blender. Mix until thick & creamy. Chill, then serve.

Now how easy was that!?!


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It's a Keeper: Turkey Breast with Mexican Squash

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Do you ever think of making turkey breast? I certainly don't. My usual thoughts are chicken, fish, pork, or red meat, but I never really think to make turkey breast. It's certainly not something I crave - until now! This Turkey Breast with Mexican Squash from the May 2008 issue of Every Day with Rachael Ray was a nice change of pace.

I generally only pick recipes that have a side dish with them, mostly because I like to take all the thinking out of it. For some reason, the pressure of deciding what to make as a side dish is too much for me. I know, I have issues. So, when I saw this recipe, with the Mexican Squash on the side, I knew I had to give it a try.

This meal took me about 40 minutes to make, but it could be shorter if you are a fast chopper. Give it a try for a little something different! Here's the recipe with my comments in brackets:

SERVES 4
Prep Time: 15 min
Cook Time: 25 min

1/4 cup chili powder [Definitely ease back on tis if you aren't a fan of spicy food]
1 tablespoon ground cumin
1 1/2 teaspoons salt
8 turkey breast cutlets (about 1 1/4 pounds)
3 tablespoons vegetable oil
1 small onion, finely chopped
1 clove garlic, finely chopped
1 pound zucchini, halved and cut crosswise 1/4 inch thick
One 10-ounce package frozen corn kernels, thawed
1 cup drained canned fire-roasted diced tomatoes

1. In a small bowl, combine the chili powder, cumin and 1 teaspoon salt. Dust the turkey cutlets on both sides with the spice mixture. [I pretty much caked it on instead of dusting it, but next time I would probably do something in between.]

2. In a large skillet, heat 1 tablespoon oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the zucchini and the remaining ½ teaspoon salt and cook, stirring occasionally, for 4 minutes. Stir in the corn and tomatoes and simmer until the zucchini is tender, about 4 minutes. Cover to keep warm.

3. In another large skillet, heat the remaining 2 tablespoons oil over medium-low heat. Working in batches, add the turkey cutlets and fry until just cooked through, 2 to 3 minutes on each side. Transfer to a paper-towel-lined plate to drain. Serve with the Mexican squash.


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Rachael Ray in OK! Magazine

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Make sure you check out OK! Magazine, which has an interview with Rachael Ray in their current issue. One little tidbit:


Last time you spoiled your pet?

Every single minute we’re with her. It’s ridiculous. We come in from the gym, and we’ve been gone 45 minutes to an hour, and we act like we haven’t seen her in a year. We climb back in bed with her. She’s a ridiculously spoiled animal.


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lately, i've been enjoying my teeny tiny garden

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