Tuesday, September 28, 2010
Wednesday, September 22, 2010
1. hand made over store bought will always be my first choice
2. recycle, recycle. her room mate works at boconcept (hence, "boco" bags) and these were made from discontinued upholstery swatches
3. simplicity is the ultimate sophistication (ldv). perfect length, fits what i need, no pockets, no closure
4. colors are perfect for fall
5. the contrast of the green stitching she used
Wednesday, September 15, 2010
roasted lemon herb chicke with baked potatoes and spanish rice
whole chicken thighs
as much herb spice you can find - i literally went to my sis-in-law's spice rack and grabbed all the spice that i've heard of which are: parsley, oregano, dill, rosemary, chive, thyme
salt and pepper
potatoes, sliced into wedges
sazon con azafran (i used goya brand)
frozen diced carrots and peas
1. to marinate chicken: mix all the spice with garlic powder and rub it unto the chicken. squeeze lemon juice and drizzle with olive oil. add salt and pepper. let it stand in the refridgerator for at least 30 mins.
2. preheat oven to 375 degrees. place chicken thighs (skin side up) unto cookie sheet. pour excess marinade over chicken. bake.
3. baked potatoes: sautee potatoes with excess chicken marinade and add olive oil, salt and pepper. (about 3 mins) place potatoes in a single layer unto cookie sheet. bake.
4. bake chicken for at least 1 and 1/2 hour or until cooked. bake potatoes for 1 hr or until soft and cooked.
5. spanish rice: sautee onion and tomato in olive oil until juicy. add carrots and peas. add sazon (half of the packet). add rice and mix until the color is even. add salt and pepper.
Tuesday, September 14, 2010
yey! just discovered puff pastry. this is start of something good.
instant puff pastry, thawed (i used athens phyllo brand)
instant vanilla or chocolate pudding
1 tbsp. confectioner sugar (i like it sweet so i did 2 tbsp.)
1 tsp. vanilla extract
1 small carton of heavy cream
1. preheat oven to 400 degrees
2. unfold pastry dough unto greased cookie sheet, prick all over with fork, cut into thirds.
3. bake pastry until it's puffed and golden. ( i would say 15 mins)
4. let it cool completely. (very important so that fillings don't melt)
5. make the instant pudding by following box instruction.
6. to make whipped cream: mix confectioner sugar, heavy cream and vanilla, high speed beat until "whipped creamy".
7. to assemble cake: place one section of pastry unto the "final place", top with a layer of pudding, then top with second section of pastry, press down gently, top second layer with more pudding, then top with third section of pastry, press down gently, tpo final layer of pastry with whipped cream!
8. to garnish cake: sprinkle with crushed pastry crumbs and confectioner sugar.