Beans About Friday Fixins — Haiku Heat

As you know, I love doing things that can do themselves while I do something else. This is another delicious crock pot recipe that will free up your time and allow you to make dinner all at the same time; or at least a worthy snack. Everybody loves meatballs. Often one of two always prefers less meat than the other so this recipe will give you the flavor of meat with the benefits of vegetables! On to the Friday Fixins!

Mexican Beans and Rice with Spicy Meatballs

Ingredients:
1 pound extra-lean ground beef
2 packages taco seasoning mix -- (1 1/4-ounce)
1/2 cup chopped fresh cilantro or parsley
1/2 cup plain bread crumbs
1/3 cup finely chopped carrots
3 1/2 cups water
1 can sliced ripe olives -- (2 1/4 ounce)drained
1 can diced green chiles -- (7-ounce)
6 garlic cloves -- minced
1 red bell pepper -- diced
2 cups converted white rice
1 can kidney beans -- (15-ounce) rinsed and drained

To make the meatballs, in a medium bowl, combine the
ground beef, 1/2 package taco seasoning mix, cilantro,
bread crumbs, carrots, and 1/2 cup of the water. Mix to
blend well. Roll into 24 balls about 1 1/2 inches in
diameter. Set aside.

For the beans and rice, in a 4- or 5-quart electric slow
cooker, mix together the remaining 3 cups water with the
remaining taco seasoning mix, olives, green chiles,
garlic, bell pepper, and rice. Gently push the meatballs
down into the rice mixture.

Cover and cook on the low heat setting 4 hours, or until
the rice is just tender and the meatballs are cooked
through.

Stir in the beans gently so they dont get mushed. Cover and cook 30 minutes
longer. mmmmmm...tasty!

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Well its off to a great weekend again! But what would a weekend be without haikus. Not to mention, this weekend is all about heat in Nashville. Its been a week of 100 degree days and 90 degree nights.

Summer Heat
Melting summer days,
Heat wafting from everything.
Every breath thick.

Friday Fridakus and Friday Fixin's for CMA

It’s another great Friday in the Music City, packed with out of towners for the festivities. CMA is alive and well in the recently water-logged Nashville. Music oozes from every open door and from around every corner. There are tourists at every street, brimming with anticipation for that incredible brush with raw star power and country music royalty. It's a "twang thang" for those so inclined and its everywhere. What a great city!

Fridays are full of haikus and recipes. As for the fitness side of our Friday, we are up to 85 pushups for our weekly challenge. One cohort short, perhaps we will wait one workday so he won’t feel left out (wink). Anyway, on the jewels before the queen, Fridakus and Fixin’s.


CMA Summer
CMA alive!
Stars, fans, summer days to share;
Music City sings.

Strum the Flood Away
No more, nevermore;
Great flood come and gone away,
Music, friends and more.

Stars on the Pavement
Stars crowded on earth,
Gazers blinded by their gleem,
Celebrating life.

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This is another delicious recipe that allows for maximum multi-tasking. That’s right, another crock pot special. Since my Saturdays are packed with activities, I try to make the most of spare time or at least multi-task. This tasty one will leave you 6-8 hrs of double time to do several things at the same time. It’s easy and delicious!

Grape Jelly Meatballs

1 1/2 cups chili sauce
1 cup grape jelly (can use currant jelly)
1 to 3 tsp Dijon mustard
1 pound lean ground beef
1 egg, lightly beaten
3 Tbs fine dry bread crumbs
1/2 tsp salt

Combine chili sauce, jelly, and mustard in crock pot and
stir well. Cook, covered, on high while preparing
meatballs.

Combine remaining ingredients and mix thoroughly. Shape
into 30 meatballs. Bake meatballs in a preheated 400
degree oven for 15 to 20 minutes; drain well. Add
meatballs to sauce, stir to coat, cover and cook on low
for 6 to 10 hours.

Friday Fixins, Spicy Chicken Wings and Fridakus!

It's Friday again and as typical, it started out with a bang. I typically meet with a men's group on Friday mornings. It is often a moment of divine fellowship, good Cracker Barrel food and learning laughter. I had bacon and coffee. By the time I got to the office, I was already in a good mood. The day started off with plenty of laughter with the cohorts and boss. My iPOD is piping in What Great Bosses Know by Jill Geisler from the Poynter Institute while I am working on a magazine layout. Yes, its a beautiful day in the Music City and it would appear to be heading into a great weekend of friends, a wedding, working out, eating and quality time with the Mrs.

Somehow we have managed to adopt a "Fitness Friday" routine in the graphics department. We four guys do pushups every Friday. Its been great. Since we were all at different levels, we began at 5 and are now up to 60. That's pretty impressive that we are all now at 60-70 pushups. Despite not being able to talk the boss into having pancakes and bacon delivered to the office; he has been great. A laughing environment that gets its job done is a more than comforting situation. We are learning, burning and growing. All in a day's work.

Well on to the Friday Fixin's: my attempt to create some level of consistency in my weekly blog. Today's recipe comes to me from a newsletter I receive called Day Zines that Chet Day presents. You can sign up for the free newsletter too. Since everybody seems to be talking about sports, this dish is an easy, no lose recipe that requires no work on the maker's part.

Spicy Chicken Wings

image courtesy of Nibbledish.com

INGREDIENTS YOU WILL NEED:
3 Tbs vinegar
24 chicken wing drummettes
1/4 cup hot pepper sauce -- or less
1/2 cup melted butter
1 package Hidden Valley Ranch dry salad dressing mix

Mix all ingredients together except chicken wings and salad dressing mix. Place chicken wings in your crockpot,
pour mixture over wings and sprinkle with dry dressing mix and paprika as you layer them. Cook on LOW for 4 to 5 hours.

Mmmmm, mmmmm, good wings! Are there really that many chickens in the world? Anywho… The other good thing about Friday are the haikus. Haikus have a line repletion of 5, 7, 5 in syllables and are typically about nature; but we are pretty flexible on that area. My cohort, Andy of the blog It Depends also participates in Fridaku!

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image courtesy of Rob Wilcox

Waning Nashville Flood Waters

Morning sunrise, warm
Receeding waters, moist air
Hope, faith, thankfulness.

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image courtesy of Carl Schulz


Dynamite Downtown; Shaking Down Under

The earth rumbles deep
Buildings shake, attention drawn tight
Dynamite the ground.

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image courtesy of USM.Maine.edu

The Persistence of Time

Melting the time piece
Stretching now like old gum
A day stalls hours long.

Friday Fixins Are No Shrimp

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I just love good shrimp scampi. I went to a new Red Lobster at the Providence exit and of course had high expectations. Since it just opened, I knew it would be good. Dont you just love those cheddar bisquits too! They were excellent! They only made me think everything else would be outstanding. Unfortunately, beyond the bisquits, I should have gone to Captain D's. Everything was just not that good. For what I spent, I could have gotten so much more AND enjoyed myself too with some change for a movie left over. The building was quite nice; unfortunately it wasnt being offered on the menu. Nonetheless, today's Friday Fixin is about something little with a great big taste! How could you go wrong in the comfort of your own home. Cant you imagine the air filled with that delectable aroma of garlic, lemon and shrimp! mmmmm mmmmmmm mmmm!

Shrimp Scampi

Ingredients:
2 pounds shrimp
8 tablespoons butter
4 large cloves garlic
4 tablespoons dry vermouth
2 tablespoons vegetable oil
4 tablespoons fresh parsley, or dried
2 teaspoons flour
Dash of lemon juice (1/2 of a lemon)
1 pound linguine (or your favorite pasta of choice)
Salt and pepper to taste

Directions:
1. Cook linguine according to package directions (al dente).
2. Rinse, peel, and de-vein the shrimp in cold water. Dry on paper towels.
3. Sauté garlic and parsley in butter and oil for 1 to 2 minutes.
4. DO NOT let the garlic turn brown.
5. Add the vermouth, then shrimp.
6. Raise heat to medium-high and cook for 3 to 5 minutes stirring frequently.
7. Do not overcook. Season with salt and pepper.
8. Add flour to slightly thicken the garlic butter.
9. Add the lemon juice during the last minute of cooking.
10. Remove from the heat. Serve immediately. Serves 4 to 6.

Since its been so long since you had a good Friday Fixins; lets go for TWO! As you know, I am not much on "healthy foods;" you might as well die happy; but this might be close. At least it is a very light "snack" with a big punch.

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CHINESE CABBAGE SALAD  

INGREDIENTS:
1 head Chinese cabbage (napa), finely chopped
Diced green onions
2 pkgs. Top Ramen noodle soup (break up noodles, discard flavor packet)
1/2 c. sesame seeds (1.78 oz. can is okay)
1/2 c. butter
1 sm. pkg. sliced or slivered almonds
1 sm pkg of pecan pieces

DRESSING:
1/2 c. salad oil
2 tsp. soy sauce
1 c. sugar
1/2 c. vinegar

1. Chop onions and cabbage and mix together in a large bowl. Chill for two hours.
2. Brown noodles, sesame seeds and almonds in butter until a nice tan color.
3. Drain on paper towel. Keep at room temperature.

DRESSING: Mix dressing ingredients until sugar is dissolved and oil blends in. Twenty minutes before serving, mix all together. Makes about 13 servings.

Mmmmmmm! MMMMM! Good. Have a great weekend and cook something delicious!!!

Friday Fixin's: You'll Go APE Over!

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This is one of those recipes that a friend of mine would always make for me or when I was coming to dinner. She would even send some on holidays to the office for our marketing get-together. It was absolutely one of the best things she ever cooked and she was quite a cook and musician. Finally she broke down and told me how unbelieveably easy it was and I couldnt believe it. Its so simple and delicious, you'll want to do it right now! Its also great for cooking with kids. It gives everybody something to do. The best part is its absolutely delicious, horribly easy and virtually NO CLEANUP! What more could you want. Voila!

EASY Nutty Cinnamon Monkey Bread

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INGREDIENTS
1/2 cup sugar
1 teaspoon cinnamon
2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
1/2 cup chopped walnuts, if desired
1/2 cup pecans, if desired
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted
Caramel Ice cream topping

DIRECTIONS
1. Heat oven to 350°F. Lightly grease 12-cup fluted tube pan.
2. In large plastic food-storage bag, mix sugar and cinnamon. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and pecans among the biscuit pieces.
3. Mix brown sugar and butter; pour over biscuit pieces.
4. Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Drizzle caramel over the warm bread. Serve warm.

The smell alone will melt everyone in your home. Go all the way and get some vanilla bean ice cream or fresh fruit for you health nuts and WHAMMY!!!! Everybody's happy on a chilly weekend afternoon.

Friday Halloween Fixins!

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Honey Garlic Meatballs

meat mixture:
2 pounds lean ground meat (turkey, chicken, beef, or veal - I used turkey)
1 egg (or 2 egg whites)
salt to taste
1/4 teaspoon pepper
1/4 teaspoon paprika
2 cloves garlic, crushed
1/3 cup club soda or water (approximately)
1/2 cup bread crumbs or matzo meal

sauce mixture:
1 1/2 cup honey garlic sauce (recipe to follow)
2 tablespoons cornstarch
1/2 cup orange juice
1/4 teaspoon red pepper flakes, optional
1 teaspoon sesame oil, optional


Preheat the oven to 400 degrees F. Line a baking sheet with foil and spray with non-stick spray. Combine all the ingredients for the meat mixture. Wet your hands lightly, and shape into small meatballs. Arrange them on the baking sheet, and bake for 20 minutes, until firm.

Heat the honey garlic sauce in a large pot. Dissolve the cornstarch in the orange juice, and stir into the simmering sauce. Add the red pepper flakes and sesame oil. When the sauce is thickened, add the meatballs. Simmer partly covered for 10-15 minutes, stirring occasionally. Makes about 5 dozen meatballs (depending upon the size you make them).

Honey garlic sauce
1/2 cup soy sauce
1 cup water
1/2 cup brown sugar
4 tablespoons honey
4 tablespoons molasses
6 cloves garlic, crushed
Combine all the ingredients and mix well.

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On Halloween, pumpkin is expected. This cake is super simple. Rather than using a fat-laden icing, I spread the top with pumpkin butter (no dairy in there!) and topped it all off with toasted walnuts. It made a beautiful and mouth-watering presentation.

Pumpkin cake with pumpkin butter
1 cup sugar
1/2 cup canola oil
2 eggs
1 cup all purpose flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup pumpkin puree
3/4 cup pumpkin butter
3/4 cup halved walnuts, toasted on tray in toaster oven at 400 degrees F for 10 minutes, til aromatic

Preheat oven to 350 degrees F. Grease and flour one 9? round baking pan or dish.
Place the sugar, oil and eggs in the large bowl of your mixer and combine. 
In a separate bowl, sift together the flour, baking soda, cinnamon, ginger, baking powder, and salt. Add the dry ingredients into the wet mixture, and mix well.
Stir in the pumpkin puree and mix well. Pour batter into prepared pan and bake for 35-40 minutes until golden and cake tester comes out clean from center.
Cool on rack and remove from baking pan. Slather on your pumpkin butter on the top of the cake, and decoratively arrange the walnuts. Makes 8-10 servings.




You can create this impressive cylon too...click here.

Happy Halloween!

Poe Chicken Friday Fixins

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I found this site and it has the same idea; well almost, I was thinking about....how nice. What a nice glass...

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Its a cool, damp, dreary Friday here in Nashville, Tennessee. It's the perfect day for some good Edgar Allan Poe over a short glass with double shots with a lonley candle flickering in the darkness, teasing the air to be warmer. There's something about these kinds of days that warm my soul. Something so familiar that I can only think of warmer things mixed with my own frigid tendencies. That's kinda what makes magic isnt it? Sweet and Sour, Bitter and Sweet, Sugar and Salt .... you get my drift. Its like a hot bubble bath with a cool glass of wine. Something unique happens when the cold wine slinks down into a warm stomach surrounded by much warmer water and then you just smile. How nice is that other than the smile flashing back at you. Nuf said.

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Friday Fixings: Sweet Chicken Gumbo

INGREDIENTS
8 cups water
1 can of green peas (drained)
1 teaspoon garlic powder
1 tablespoon hot pepper sauce
2 carrots, sliced thin
4 ounces fresh mushrooms
1 (10 ounce) package frozen okra, thawed and sliced
1/4 cup uncooked wild rice
1 skinless, boneless chicken breast half - cut into cubes
1 1/2 cups uncooked rotini pasta
salt to taste
ground black pepper to taste
3 green onions, thinly sliced
2 tbs of sugar
1 small red bell pepper chopped


DIRECTIONS
1. Bring the water to a boil. Add the garlic powder and the hot pepper sauce. Put the carrots and mushrooms into the pot of water. Cook for five minutes.

2. Add the okra, wild rice, green peas, chicken cubes and remaining ingredients except pasta. Turn heat to low, and cook for three hours.

3. Add the spiral pasta, and cook for ten minutes. Add salt and pepper and sugar to taste. Serve hot, garnished with chives or marbled shredded cheese.

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Thats it for Friday. Stay warm and full and content. Perfect on a cool night with warm intentions....

Beaches and Rice Pudding Friday Fixin's!

Get some beautiful images from John Wortham Ahhh....feel the breeze and hear the wind chase the seagulls.

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Its finally Friday. The week had drug on like the infinitely long train of a bride milking the moment uncertain of the future with her heart pounding in her chest instead of taking footsteps. We have a great location for viewing little surprises in the city. The sun is extremely warm, like that first cool slice of butter on fresh hot pecan pancakes, we can see things begin moving around, letting the moment plan their days. It was quite cloudy when I left home which made me think it would probably rain. I had my window blinds open but became abruptly interupte when the bright shards of light cut into my computer screen. I had to close them; I could see nothing. I am trying to finish up a 40 page magazine thats been long overdue; due to a pesky client with an unmade mind. I know in advance that I am probably wasting my time by doing something "better" than the way it was requested; but thats not unusual. Such is the life of a graphic artist.

The air felt so good getting out of my vehicle this morning. I had flashbacks of times less constrained and oceans much bluer. Corona got it right! There's something unmistakeable about the sound of the waves lapping the beach. Sometimes I think I will get a CD of just that; but what would that really accomplish. So now I am thinking about food and cooking. So do you know the history of pudding? Who doesnt love it. It goes like this:

What is pudding?
The history of pudding is a complicated topic. Why? Though time, many different kinds of foods have been known by this name. The creamy, rich pudding dessert we (Americans) think of today is more closely related to custard. The history of custard is likewise ancient. This food followed a separate, though parallel, path that managed to converge with pudding in 19th century America.

Food historians generally agree the first puddings made by ancient cooks produced foods similar to sausages. Medieval puddings (black and white) were still mostly meat-based. 17th century English puddings were either savory (meat-based) or sweet (flour, nuts & sugar) and were typically boiled in special pudding bags. The "pease porridge" most of us know from the old nursery rhyme was most likely a simple boiled pudding of pease meal. By the latter half 18th century traditional English puddings no longer included meat. 19th century puddings were still boiled but the finished product was more like cake. These puddings are still traditionally served at Christmas time.

About custard? Ancient Roman cooks recognized the binding properties of eggs. They were experts at creating several egg-based dishes, most notably patinae, crustades and omlettes. These foods were either savory (made with cheese, meat, pepper etc.) or sweet (flavored with honey, nuts, cinnamon etc.). Food historians generally agree that custard, the sweet almost pudding-like substance we Americans know today, dates to the Middle ages. At that time custard was eaten alone or used as fillings for pies, tarts, pastry, etc. Flan is probably the the most famous and widely adapted custard dessert in the world. It is important to note that custard was not unique to Europe. Similar recipes flourished in Asia. more

History was never that fascinating to me til I got older. Now I am always wondering where things came from or how they really got started. The truth is usually far different form the assumptions. Anywhoo, on to the Friday Fixins! It will be a very busy weekend. I will be babysitting my little nephew Saturday which means we may do some cooking between video games and remote control toys.

Smooth Rice Pudding: Friday Fixins

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This recipe serves: 6 • Preparation time: 5 minutes • Cooking time: 1 hour

Ingredients
1/2 cup short grain white rice
3 cups skim milk, heated
1/2 teaspoon salt
2 teaspoons butter
1 teaspoon vanilla extract
1 teaspoon sugar
1/4 cup raisins

Cooking Instructions
1. Combine the rice, milk and salt in the top of a double boiler. Cover and allow the mixture to steam for about 1 hour. Make sure to stir frequently.
2. When the rice is tender, allow it to cool slightly and stir in the butter, vanilla, sugar and raisins.

Presonally I dont like rasins in my food; so feel free to add some nutritious nuts or grated lemon rind, anything to experiment with. Recipes are just the building plan for you own creations. Rice pudding is pretty popular. I found lots of other recipes too.

Mango Jasmine Rice Pudding

Rosa Jackson

Arroz Con Leche

Well that does it for Friday Fixins. Have a great weekend. Ge some food, some sun, some lovin' and some rest.

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Slurpilicious Friday Fixins

Its another extemely warm and sunny Friday that heralds in the the Labor Day weekend. The day has skulked away aimlessly wandering away two steps backward to every one forward. I have been carpooling much more since gas has become unreasonably priced. I am sure there are several blogs there; but some other time. This Friday, I will focus on something more siptuous. Alas on to the...Friday Fixins!

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Friday Fixin's!

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Blood Orange Margaritas

Ingredients:
1 quart fresh blood orange juice or fresh orange juice
1 1/2 cup fresh lime juice
1 1/2 cup Cointreau or other orange liqueur
3 1/2 cups silver tequila
Coarse salt
1 blood orange wedge or orange wedge PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
12 thin blood orange slices or orange slices
Ice
12 small sage sprigs or leaves
Turn this recipe into a puzzle! [click]
 

Directions:

In a large pitcher, mix the juices, Cointreau and tequila. Refrigerate until chilled, at least 30 minutes.
Spread a small mound of salt on a small plate. Moisten the outer rim of martini glasses with the orange wedge, then dip the rims into the salt to lightly coat.
Add ice to the pitcher and stir well, then strain into prepared glasses. Garnish each drink with a blood orange slice and sage sprig.
Serve immediately; repeat as desired.


This recipe from CDKitchen for Blood Orange Margaritas serves/makes 12
More great drink recipes...

Its a long weekend. Abort all labor and relax....

Spudlicious Friday Fixins

Its another extemely warm and sunny Friday that heralds in the weekend. Its gonna be another good one ... you know when you can feel it coming like an approaching welcomed summer shower. The day has sauntered away like a careless feather on a gently teasing breeze. Life is good. But alas the return of one of my favorites...Friday Fixins!

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Deviled Potatoes (Low-Sodium)
An unusual, delicious take on the traditional stuffed appetizer. The filling can be prepared several hours or a day in advance. Makes 30–35

* 30–35 very small creamer (redskin) potatoes

Filling
* 1 clove garlic
* 4 ounces Walnut pieces
* 1 ounce Anchovies, (about 4)
* 1/2 pound dried figs
* Tabasco
* 2 ounces Parmesan, finely grated
* 1/4 cup chopped parsley
* freshly ground black pepper

Soak dried figs in warm water for an hour to soften.

Cut the bottom off each potato slightly so it sits flat. With a melon baller, scoop out the other side of each potato to make a little cup. Bring a large pot of salted water to a boil. Boil potatoes for 10–15 minutes until just tender, and then plunge into ice water to cool. Set aside.

In a food processor, chop the garlic, walnuts and anchovies. Cut the ends off the figs and add to walnut mixture. Pulse until it forms a coarse but thick paste. Stir in parmesan and add Tabasco to taste, about 10 shakes.

Drain potatoes. With the melon baller or small spoon, stuff each potato with the fig mixture. Place on a large platter and sprinkle with parsley and a few grinds of black pepper.

Ah thats gonna be a good one. Have a great weekend, try something new, appreciate something old and by all means, treasure each moment.

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Fabulous Banana Friday Fixins!

I gotta go...!



Ah, the Music City is earning its name this week. Its CMA Festival time and the city is shuffling with visitors. Nashville is a great city; too small to be hick, to big to be ignored. I like going to lunch seeing a mix of peoples. A stew just isnt as good with just corn. Anyway, its Friday again but it seems like another long week. In spite of just returning from California (which is another town I love) I am fast and furious on my responsibilities that linger from my absence. Its all good. I only play to win; I only lose to learn.

This is a typical story. I left the office at lunch and was in my car before realizing that I needed to take a leak. So where can I go thats quick, convenient and has a clean bathroom. In my case, I went to Arbys. By now, they know me — way too many visits per week. So I park and take the stroll toward the front door. Clearly a busy spot, the warm sun gleaming on my smooth soft brown with a smiley face on my chest and a baseball cap on my dome; all laced with a smile. I yack with the manager about what I wanted and swaggered to the louve. "WHAT!!!???" I walked in and it was Niagara Falls. The urinal was running full blast and running down the wall and floors. Surely someone had been here before me and why wouldnt they have said anything. I guess I better hold it a while longer. I back out with wet soles and inform the manager of my discovery. She asks if I giggled the handle; of course, in case I didnt need to say anything. So with sandwich in hand I am back outside headed for my vehicle thinking about Murphy's Law and how its always funny if you let later be now. I knew if I looked back on this later and thought about all the times Arbys had been guaranteed except this one time I really needed it ..... ha ha ha ha on me.

Off to the office I returned as I finished my sandwich. Hey, I waited this long, I might as well get something good to drink thats cool for the duration of the day. A Red Bull, water and Starbucks DoubleShot Vanilla, I had almost forgotten of my need until I was comfortably at my desk making a 32-pdf. Of course, at this point, everything is completely fine again. Aint life grand. Funny what altered focus will accomplish. Nonetheless; the weekend awaits and I am ready to receive. No plans; just openness! But if I get to cook; here's a thought!

Fabulous Friday Fixins: Again!
This one contains one of my all time favorite sweets. Nilla Wafers. You know which ones; anything else aint worth banannas!

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Banana Pudding Tarts
INGREDIENTS:
1 1/2 C. vanilla wafer crumbs
1/2 C melted butter
1-2 ripe bananas
1 vanilla pudding mix made according to directions
Redi-Whip or any other whipped topping, if desired

Crush the vanilla wafers. Melt butter, or margarine. Mix
crumbs and butter well.

Partially fill a muffin pan with the mix. Press firmly to
the sides and bottom making a cup. Put in freezer for 2
hours.

Make the pudding mix while the crusts are in the freezer.
Let it set a bit in the fridge.

Slice bananas into 1/2" slices.

Use a pointed knife, gently release shells from pan. Place
on a large plate or cookie sheet.

Put a banana slice in the bottom, then a dollop of the
pudding...fill with pudding. Chill to fully set.

Put another slice on top...I put them on their edge so they
sit up on top. A squish of whipped cream is nice, too.
Another great recipe

Well thats all I got; so go get yours.

Friday Fixed Again; Sunny side Up! Cheesy Visions!

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Here comes another sunny weekend as Friday crawls off into the corner. There aren't many bad things I could comment on at this point. Life is good! I wish I could say I have been working out like a demon; but I havent. I wish I could say that I missed it like New York Cheesecake; but I havent. But I do wish I was surrounded by all my friends and their smiles. Anyway, its been a long week thats about to end and the weekend looks pretty good from the front porch of Friday. My iPOD and I have become inseperateable and thats probably not good at least for the people I send my days around. Nonetheless, hey, he's an artist — they're allowed to be wierd, strange, mysterious and just plain moody. Speaking of all those great things; how about some of this Friday Fixin' with a big bowl of twice churned vanilla bean ice cream.

....Friday Fixins; All the better to see you with!!!!!

Everybody who knows me well knows that butter or cream cheese make everything better! Thats just a fact of life. Throw in some mushrooms and how could you go wrong!

Carrot Cake with Cream Cheese Icing

Preparation time: 15 minutes
Cooking time: 45 minutes
 
Ingredients

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For the carrot cake:
1/4 cup (1/2 stick) unsalted butter
1 egg
1 egg white
3/4 cup light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup grated carrots
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup drained, canned, crushed pineapple
1/4 cup raisins
1/4 cup chopped walnuts, optional
Nonstick cooking spray
 
For the cream cheese icing:
4 ounces low-fat cream cheese, softened
1 cup confectioners' sugar
1/2 teaspoon lemon zest
1 1/2 teaspoons lemon juice
1/2 teaspoon vanilla extract
 
Cooking Instructions
 
For the moist delicious carrot cake:
1. Preheat the oven to 350°F. Remove the butter and eggs from the refrigerator to allow them to come to room temperature.
2. Place the butter in a mixing bowl and beat at high speed with an electric mixer for 30 seconds. Gradually add the brown sugar and continue to beat until the mixture is very fluffy.
3. With the mixer on low speed, add the egg and egg white. Stir in the cinnamon, nutmeg and carrots.
4. Sift the flour, baking powder and salt together.
5. Fold in half the flour mixture. Stir in the pineapple, raisins and walnuts. Fold in the rest of the flour mixture. The batter should be smooth, but do not over mix.
6. Coat a 10-inch round cake pan with nonstick spray. Pour the batter into the pan. Bake until the cake is golden brown and set in the center, about 35 minutes. Allow the cake to cool for 10 minutes before removing it from the pan.
 
For the cream cheese icing:
1. In a small mixing bowl, beat the cream cheese, confectioners' sugar, lemon zest, lemon juice and vanilla together until the mixture is smooth.
2. Using a spoon or spatula, spread the icing on top of the cooled cake. Store the cake in the refrigerator in an airtight container. Cut the cake into 12 pieces and allow it to come to room temperature before serving.

Thats all I got for you today. Major blogdom coming soon. Have a great one and remember something good about anyone you dislike. Pass me another piece of that Superman Carrot Cake. It promotes internal vision! ...but that may be too strong for you....LOL CHEERS!

Simmering Friday Fixin's for Turkeys!

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Its another beautiful sunny May day in Nashville, Tennessee. Its been one of those easy-going days. this morning, I was greeted by an enormous wild turkey in my back yard. I was confused whether he could hear me walking toward the long row of windows or not. He immediately looked in my direction and popped all his feathers up. Friday is moving quickly and the hassels have been minimal. My iPOD of course has changed how I work and probably increased my productivity too. Not only can I privately listen to new or favorite music; but I can also be learning new things from some great podcasts while I am designing or even just the occassional production tasks. Its all good! It's become so normal that I dont even notice that I am driving or eating or whatever with my earplugs still in until I get that "are you listening glare." I am sure its going to be a great weekend. So do I have any "dream interpretueurs" out there? Its been a month of odd dreams for me. Anyway, the only thing that really matters this weekend is my 6 year wedding anniversary. Its been a great decision and an incredible relationship. I look forward to another couple of decades. And now, on to what you came for!

Its time for some of those incredible Friday Fixins from something that might just take you back to a time of lets remember. Who doesnt love vanilla wafers?!!!

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* Vanilla Wafer Cake

1 C butter or margarine
6 eggs
1/2 C milk
2 C sugar
16 oz vanilla wafers, crushed into crumbs
8 oz Angel Flake coconut
1 C chopped pecans
powdered sugar

Preheat oven to 300 degrees. Grease a 9" bundt pan well.
Cream butter and add sugar. Beat untill smooth.
Add eggs, one at a time. Beat batter well after each egg.
Stir in vanilla wafer crumbs a bit at a time alternating
with milk. Add coconut and pecans.

Pour batter into prepared pan.

Bake 1 1/2 hours. Cool completely before taking out of pan.
I loosen the cake from the pan with a narrow rubber spatula
and/or a table knife. It can stick to the pan so take your time.

Put the cake plate on top and turn over. Release. Powder with the sugar.

This is too yummy with ice cream...vanilla, butter pecan, rum raisin...my mouth is watering!
Another version
Flora's Version

Enjoy your incredible weekend. Make the most of your opportunities.

Gone for the Weekend!

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Sometimes people say things that they didnt literally mean. Sometimes they say things they did mean but not that way. Sometimes, its fun to NOT try and understand. Communication is powerful and Good Communication is priceless. I hope to get out of town this weekend and get in some stressfree thrills. I wont tell you in advance; just in case something goes wrong. So I will see you Monday. :D



...but I will say this....there could be snow involved; there could be dear involved; there could be round balls involved; we may not make it back in one piece. Some things we discard are very valuable to others.

Meanwhile, here's something to snack on while you ponder these and other world-changing thoughts.

Friday Fixin's!




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RECIPE: EASY SALSA BURGERS

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INGREDIENTS:
2 pounds ground beef
1/3 cup pincante sauce (mild or hot to your liking)
1/3 cup (1 1/3 ounces) shredded Cheddar cheese
1 teaspoon pepper

DIRECTIONS:
Combine all ingredients in a large mixing bowl. Form
mixture into 6-8 patties; layer patties in some aluminum
foil and refrigerate to firm them up. Broil, grill or
bake to desired doneness.

Yield: 6-8 patties

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Blind Insight; Friday Fixin's!

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Its been a month of many things. I am not sure what to blog about these days...so many choices and so little time. Things have been busy but things have been good and in some areas, never better. I try to take and even make time to be thankful and give thanks. Everything we have is a gift and precious to be guarded. I try to learn my future lessons now. I suppose thats why I am fascinated by the idea of time travel. In the same breath; I could only wonder what horrors we would create if we were ever capable of such things. I would love to think that we would use such an ability to right the wrongs of the cosmos; but I know we would more than likely go steal all the greatest inventions and breakthroughs and almanacs from the future so we could live as kings now.

insight

A noun
1  insight, sixth sense
  grasping the inner nature of things intuitively
2  penetration, insight
  clear or deep perception of a situation
3  insight, brainstorm, brainwave
  the clear (and often sudden) understanding of a complex situation

However; this blog is about "insight." It's that mysterious force that allows us to know the future or know which direction to go or when someone needs us, is injured or dead. I typically trust my insight and instincts far more than my eyes and ears. My wifey marvels, as do I, how I get to locations without directions even when I go in the completely opposite direction. (stubborn tank-full courage). I think it was Einstein or that said or Spoc I heard that said, "when you have eliminated the possible; then the impossible must be true..." other cool quotes and musings.... How do we activate the many unseen and unexplained gifts we all probably posess? Is there a sense after the sixth?

All that has made me hungry. So without further yammer; its time for a Double-Feature Fixins of Friday Fixins!
These recipes may produce unwanted calories, bulges or pounds. PLEASE exercise accordingly....



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RECIPE: BAKED PECAN CHICKEN BREASTS

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INGREDIENTS:
6 boneless, skinless chicken breasts, pounded thin
4 cups ice water and ice
4 t salt
3/4 cup ground pecans
2 whole eggs
2 T milk
2 T honey
1/2 t salt
1/2 t black pepper, course ground fresh

DIRECTIONS:
Marinate the chicken breasts in iced salt water for 1/2 hour.
Beat milk with honey, then add beaten edds, salt and fresh
ground pepper. Put egg wash in one shallow bowl, and pecan meal in another. Dip each chicken breast in the egg wash, then into the pecan meal and pat the meal into the breast to form a crust. Place the breasts in a shallow baking pan that has been sprayed with cooking spray, and bake for 35 minutes at 375, or until the breasts are done through.


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RECIPE: CHOCOLATE CHIP CHEESECAKE DIP

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INGREDIENTS:
1/2 c Raisins
1 tb Brandy
2 c Cream Cheese; Softened
1/2 c Whipping Cream
1/2 ts Vanilla Extract
1/4 c Dark Brown Sugar
1 ts Cinnamon; Ground
1/2 c Mini Chocolate Chips
1 x Cinnamon; Ground

DIRECTIONS:
Mix the raisins and brandy (making sure all the raisins
are coated) and let soak for 15 minutes. In another bowl,
beat the cream cheese and whipping cream until well
blended and smooth. Add the vanilla, mixing well. Blend
in the brown sugar and cinnamon. Mix in the "slushed"
raisins and chocolate chips, blending well. Garnish with
a light dusting of cinnamon. Serve at room temperature.
DIPPERS: Graham Crackers, Honeydew Melon, Strawberries,
Peaches, Dried Fruit, Pound Cake Cubes

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That sums it up for a casual Friday strolling into an uncharted weekend. Fare thee well....

Friday Unfixed and ReWrapped

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Well the blog of a thousand pages always begins with a single word. Its Friday and I have kept my head down all week trying to keep the light inside and concealed. Sometimes that just happens or is the culmination of a month of previous events. Either way, I won't decide which. It's been a long month and it ain't getting any shorter. I suspect I was built to handle it; otherwise, it wouldn't be my plight. I have good news, I have bad news and I have news I can't /won't share; but what's new about that.

I am bordering a nexxus of sorts. It is a crossroads of tradition, theology and opinion; but I suppose we all drive thru these parts. The sun is blotted out by the grey sky holding dominion over a soaked Middle Tennessee day. I watch the people go by aimlessly without purpose from my window, the tower of the bat looms over us all. The people going by busy themselves doing what they do when nobody's looking. I am invisible. That is by blessing. That is my curse. I have found that most of my blessings do come with a big red string. What is a blessing without a curse; what is the light without a shadow; if there were no moon, could there be a sun? I have had some bizarre enlightenings this week. Since I am still digesting, I'll have to give that to you later, maybe. It would seem the older I get that friends and family become synonamus. My friends I will typically see more often than my family. My friends tend to know more about me than my family. It has always been that way for me. Don't know if that is good or bad; but I am sure it is a symptom of something.

It has also been a week of firsts. I ate at PEI WEI for the first time Wednesday. I agreed to visit with someone and they picked the place. I strangled my objection in my mouth, just before they crossed my lips and said yes. I actually dont even know what I had. One was some sort of lettuce wrap and the main dish some type of chicken salad in a bowl; ironicly, I was dining with a Jamacian. It was an enjoyable time of fellowship. I think I am looking forward to the next time. I often get labeled a "conspiracy theorist," probably guilty. Everything happens for a reason at somebody's request. Who can argue with that. I probably should have been taking notes between bites. I kept getting that feeling that this was coming to some point; otherwise one wouldn't give that much information...but what do I know. Anywhooo.



I have heard the term thrown around this week "Great American." I say that because we are living in times that will be written in history (like when isnt it?) with a black man and a woman running for president. My boss came in and ask if we watched the debate. Of course I hadnt; nor did I know it was on. Actually I was at a dinner function and not near a tv; but had I been, I am sure I would have flipped to Sci-Fi. I can always count on them. I dont know if the right person is running for president this year. Seems like slim pickens all of a sudden. Elegant words always hide something and man-women have too much to prove despite being a pretty tough bird. I wonder if Martha Stewart would consider being Vice President. I confess, I actually didnt first think black or woman; I was just listening to the best person with the smartest dialect saying what I could be hip to. I would think that is bigger than sex or race; but apparently not. Due to 911; I am not sure I would want a woman president; but since Lara Croft aint runnin,' I guess Hillary is agood as anybody else. Obama is definitely well spoken, has a beautiful family and has a very engaging growing-up story that America has been parading as its shoulders for years. Its anybody's game; or is it? (oops...conspiracy theorist in me) The machine always wins. Can anything that is "Great American" really be only one color or sex for the whole?

Don Imus is back and I know thats old news. I am not upset about that. I personally think he got nailed. I would rather somebody come out with it to my face than discover the same underneath a corporate suit or uniform unspoken. Talk about blindsighted. Speaking of which, I heard this guy speak at our church last week. Very well educated and eloquent, Bishop Wellington Boone kept ears attentive as some minds struggled to keep up with a swift northern dialect. I cannot say I agreed with everything I heard; but you got it straight from the horses mouth with passion. Needless-to-say, some truths are very uncomfortable in mixed settings but that must occur for change and progress...or so "they" say.

Well thats all I got on a cloudy Friday. I have dinner plans already scheduled tonite so I wont get to play with my iPOD or load any good podcasts; but that will be in another blog. What a great Valentine's Day!

on to the anticipated and probably not over-rated Friday Fixin's



Chinese Chicken Lettuce Wrap Asian Food Recipe by Chef David Tsang

INGREDIENTS:
1/4 C. XOX Sweet Teriyaki (Starport 217)
6 oz. Chicken, diced
1 tsp. Cornstarch
1/4 C. Red onions, diced (1.3 oz.)
1/4 C. Red bell pepper, diced (1.5 oz.)
1/4 C. Water chestnuts, diced (1.5 oz.)
1/4 C.Bamboo shoots, diced (1.4 oz)
1/4 C. Mushrooms, diced (1.4 oz.)
2 Tbsp Green onions, chopped
6 Iceberg Lettuce cups
2 Tbsp. Oil

1. Slice chicken and coat chicken with 1/2 Tbsp. oil and 1 tsp. Cornstarch
2.    Heat a pan at high heat when hot, add oil, chicken and sear about 30 seconds then stir.
3. Add onions and red bell peppers let sear about 20 seconds.
4. Add bamboo shoots, water-chestnuts and mushrooms and stir-fry about 2 minutes.
5. Add XOX Sweet Teriyaki and stir-fry until steaming hot about 2 minutes, and add green onions.
6. Toss well and remove and serve with lettuce cups

Believe me when I say, It's DELICIOUS!!!!




Ahhh....soon.....