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Archive for April, 2009|Monthly archive page

I lika a lotta Lime Cheesecake

In Dessert on April 24, 2009 at 6:36 pm

The improvement of key lime pie is key lime cheesecake.

1 3/4 cups graham cracker crumbs

4 Tbsp. butter, melted

1 cup  sugar

3− 8oz. pkgs cream cheese, softened

2 tsp. vanilla

1/3 cup fresh lime juice (about 4 limes)

1 tsp lime zest

3 eggs

whipped cream

Preheat oven to 350*. Coat all the crumbs with butter  in a bowl.  Press the crumbs onto the bottom and half way up the sides of a springform pan. (If you dont have a springform, you can try a cheesecake pie.) Bake crust for 5 mins.and set aside. In large bowl mix cream cheese, remaining sugar and vanilla. Add the lime juice and eggs and beat till smooth and creamy. Bang the filling on the counter to disturb neighbors and get air bubbles out. Pour filling into crust. Bake for 60 mins. if you have a habit of grand canyon cheesecakes, there are all sorts of tricks to help avoid them, none of which work. The best solution follows.

You’re looking for a light brown it’s done. Remove from oven and allow to cool till room temperature. Put into fridge. When chilled, remove the pan sides and cut.

If you have a grand canyon down the middle top with whipped cream.

BLT – Zombie Style

In Bread, Sandwich on April 23, 2009 at 10:06 pm

BLTs are great, but add a little avocado and they may be the ultimate sandwich.

4 strips bacon

2 leaves roman lettuce

2 slices of a large heirloom tomato

1/2 an avocado, sliced

1 tbsp mayo

a couple leaves basil, sliced thin (or a little frozen cube, they sell them in supermarks)

a little garlic clove, crushed

4 pieces of sandwich bread, toasty

a wee bit of oil.

Mix the mayo in a small bowl with basil and garlic. Heat up a pan with a little oil, place bacon in the pan slowy and in a zig zag fashion, folding it over itself where it zags. Once you get the desired color on the bacon, remove the bacon from the pan and drain on a paper towel. Spread mayo on all slices of bread, then layer with lettuce, then bacon, then avocado, then tomato, cover with the second slice, do all this twice for two sandwiches. Wrap up and take with you for picnic dinner, starting just before sunset. Then drive over to your favorite ice cream/frozen yogurt place, cause BLT should always be followed with frozen goodness.

Chicken Curry Salad Sandwich

In Sandwich on April 22, 2009 at 9:36 pm

Every Zombie needs a little kick in their lunch sometimes, if you can get away this is great as picnic fair. A short picnic is a great way to break up the day.

1 cup chicken chunks

2 tbsp mayo

a celery stick, chopped

1 green onion, sliced

a small handful of raisins

a small handful sunflower seeds

a few springs parsely, chopped

2 tsp curry powder, (or 1 tsp paste)

Some bread

Mix all the ingredients together, tasts and see if you need to season. Spread on bread, and wrap in wax paper, (for easy transport).

With a little mango juice, carrot slaw and oatmeal raisin cookies youll have a little picnic to share with someone.

Honey Pass by the Mustard Sauce

In Uncategorized on April 21, 2009 at 8:39 pm

Easy Honey Mustard Sauce

1 tbsp Mustard of choice, (jalopeno mustard is divine in this)

2 tsp Honey (preferably with a nice dark color)

1 clove garlic, crushed

2 tsp butter

1 tsp white wine vinegar

a little hot sauce (if your mustard isnt hot)

Combine this all together in a small bowl. Make a cup of tea, place the bowl on top, after a couple of minutes give it a little stir, if the butter has mixed in you’re done.

This is great with chicken or pork chops.

Ultimate Grilled Cheese

In Bread, Cheese on April 21, 2009 at 5:24 pm

April is Grilled Cheese Month

Three ingredients

Bread

Cheese

Butter

That’s all you need, but for the ultimate try,

Baguette

Gruyere

Take a 5 inch piece of baguette, slice in half almost all the way. Flip the bread inside out, so the soft white is now outside, with the crusty inside. Fill the inside with slices of gruyere.Spread butter on the white outside. Heat up the Foreman grill or your two heaviest pans. Place the bread inside the forman or between the two pans (with the heavy pan on top), If using pans, you have to flip after you get a nice color on the bottom.

There are plenty of extras that can also go in as you grill

a little tomato

some ham or salami or turkey or a combination

sliced onion

After grilling

cucumbers

tomato

avocado

ketchup

mayo

If you have a sweet tooth, drizzle in some honey

Easy Sparkly Sangria

In Uncategorized on April 21, 2009 at 1:38 am

A true Zombie Style Drink, easy, quick and lots of fun, with just one bottle.
1 bottle Spanish Wine
1 bottle Orangina
1 apple, peeled and sliced
1 orange, sliced
1 lemon, sliced
1 lime, sliced
2 kiwis, peeled and sliced
Place fruit in a large pitcher, top with wine, just before serving stir in Orangina.

Hummus with a Lime Twist

In Appetizer, Vegan on April 21, 2009 at 1:07 am

Hummus with lime instead of lemon juice has an extra kick, best hummus on the block.

3 cloves garlic, peeled

1 can garbanzo beans (aka chickpeas)

4 tbsp tahini (try the mid east section of the supermark)

2 tbsp lime juice

a little bit of cumin

Put the garlic in the food processor, and pulse til finely chopped. Puree the rest all together. Taste, you may need to add salt.

To garnish have fun with toasted pine nuts, chili oil, a little chopped parsley in the center, and pomegranate kernels along the rim.

Cream of Asparagus

In soup on April 18, 2009 at 5:35 pm

One of the main problems with sould is that it ususally makes enough to last a good week, which if your not a “let’s have leftovers” person can get tiresome. Asparagus soup can be made with only 1 bunch of asparagus.

1 bunch asparagus, trimmed and cut into 1 inch pieces

1 shallot (or half an onion), chopped

2 cups broth of choice (I usually use chicken)

1/2 a cup milk (or cream if youre feeling extravigant)

1 tbsp butter

white pepper

Saute shallot in butter til you get a nice golden color, add asapargus cook a couple more minutes. Add broth and bring to a boil, boil for 15 minutes. Scoop out the veg and put in the blender with a little water, til smooth. Pour back into the pot, add white pepper to taste, but be careful a little goes a long way.

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In Uncategorized on April 17, 2009 at 6:09 pm

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Chicken Schnitzel for One.

In Chicken on April 16, 2009 at 6:38 pm

(Have the butcher) Butterfly and Pound one chicken breast until its half an inch thick at most. Beat an egg in mid sized bowl, add chicken make sure its well covered with egg. Place chicken in a plate with a couple of tbsps bread crumbs, mix in some parm if you like. Season chicken with salt and pepper. Heat 1 tbsp canola oil in a frying pan, while the oil heats up the chicks get a chance to rest. Cook the chicken for at least a couple of minutes a side (depending on the thickness) shouldnt take more than 15 minutes at most.

Serve with any mashed veg. Such as Mashed Cauliflower. or with stemed veg and some Honey Mustard Sauce.