Merry Christmas ya'll. i hope you're having a wonderful day. Today, as you are cooking up a storm, getting ready for tomorrow, why not enjoy some fine soul music?
this is Ray Charles singing "Merry Christmas Baby".
Showing posts with label cooking. Show all posts
Showing posts with label cooking. Show all posts
Saturday, December 24, 2011
Tuesday, December 29, 2009
Diet Information
Ever typed diet into the internet search? Well I did today and got 613,000,000 hits. OK, granted not all the links have to do with diet and exercise. My point is t here is a lot of information out there about dieting and exercise. Especially this time of year. Believe me marketers know just when to release the ads.
You know New Year's Resolution time? I think more people sign up for these programs at this time of year. Of course, they will drop out by Feb 1st. Not all will. but enough. So if you are serious, or even if you are not, there is one website t hat really breaks it down. They have bought and tried several diet and exercise prorgrams and they have put together a really nice website. They are Youonadiet.net. Here is one of thier videos.
You know New Year's Resolution time? I think more people sign up for these programs at this time of year. Of course, they will drop out by Feb 1st. Not all will. but enough. So if you are serious, or even if you are not, there is one website t hat really breaks it down. They have bought and tried several diet and exercise prorgrams and they have put together a really nice website. They are Youonadiet.net. Here is one of thier videos.
Thursday, December 17, 2009
Too Cool
Happy happy happy as a girl in chocolate!. Google Blogger and Amazon Associates have teamed up. Now I can add my favorite cookbooks right into my blog with no hassle.
just like this!
or this!
or whatever from amazon, without going through the thrid party widgets on my side bar. too cool.
hum, what's for dinner?
Kimberly
just like this!
or this!
or whatever from amazon, without going through the thrid party widgets on my side bar. too cool.
hum, what's for dinner?
Kimberly
Thursday, July 30, 2009
Good Morning from the Resaurant
I just wanted to share a little about my life, and my cooking experience.
I was in my Grandma's kitchen from the age of 2, and helping my mom cook from about the age of 8.
there was always something to help with. at gram's, I had my own table and apron. My mom was teaching about food safety at 6.
I was making "Bubble Gum casseroles" at 10. What is a Bubble Gum Casserole? Ground meat, cheese, rice or potatoes, and veggies, don't forget seasoning. At that time, I think it was seasoning salt.
I think Chili and Spaghetti may have started out that way.
I worked in many fast-food types growing up. When I got to California 18 years ago I hung up my apron for administrative work for the resort.
But now I am in the restaurant, and having fun. It's so different to work at job, and be in charge of the operation.
Skip ahead.. About a month ago, I started working as a cashier in a resort/retreat restaurant. We serve breakfast and dinner. there is always something new.
We use organic and local produce and eggs.
So I'm going to be sharing with you as much as I can with out giving away too much. I have to keep the confidence of the resort, restaurant and my fellow staff, but we will still have fun.
Every morning we serve a fruit salad. This is my favorite combo.
1 pint of strawberries
1/2 watermelon
1 cantaloupe
2 oranges
2 mangoes
1 pineapple
1 cucumber
1 bunch of red grapes
peal and chop all fruits to bite sized. Come in, order this with some granola, and yogurt, and you have a the perfect light breakfast on a hot day.
Cucumber? yes not only does it provide some green into all that red fruity flesh, but on supper hot days, cucumber is cooling. that is why you see it a lot in Mediterranean cooking.
Anyway, off soon.
Bon Apatite!
I was in my Grandma's kitchen from the age of 2, and helping my mom cook from about the age of 8.
there was always something to help with. at gram's, I had my own table and apron. My mom was teaching about food safety at 6.
I was making "Bubble Gum casseroles" at 10. What is a Bubble Gum Casserole? Ground meat, cheese, rice or potatoes, and veggies, don't forget seasoning. At that time, I think it was seasoning salt.
I think Chili and Spaghetti may have started out that way.
I worked in many fast-food types growing up. When I got to California 18 years ago I hung up my apron for administrative work for the resort.
But now I am in the restaurant, and having fun. It's so different to work at job, and be in charge of the operation.
Skip ahead.. About a month ago, I started working as a cashier in a resort/retreat restaurant. We serve breakfast and dinner. there is always something new.
We use organic and local produce and eggs.
So I'm going to be sharing with you as much as I can with out giving away too much. I have to keep the confidence of the resort, restaurant and my fellow staff, but we will still have fun.
Every morning we serve a fruit salad. This is my favorite combo.
1 pint of strawberries
1/2 watermelon
1 cantaloupe
2 oranges
2 mangoes
1 pineapple
1 cucumber
1 bunch of red grapes
peal and chop all fruits to bite sized. Come in, order this with some granola, and yogurt, and you have a the perfect light breakfast on a hot day.
Cucumber? yes not only does it provide some green into all that red fruity flesh, but on supper hot days, cucumber is cooling. that is why you see it a lot in Mediterranean cooking.
Anyway, off soon.
Bon Apatite!
Thursday, March 26, 2009
Southwest Mac and Cheese
Sometimes when you're just learning to cook it is easy to take prepackaged meals and add things to them.
This is my "Adult" mac and Cheese dinner.
1 package of macaroni and cheese. Kraft is the best.
1 lb of ground beef
1 can of diced tomatoes
1/2 diced onion
1 clove a garlic
1 small package of frozen veggies-something with a southwest theme
salt
pepper
taco seasoning
milk
butter
vegetable oil
Get everything out of the pantry and refrigerator before you start. Carefully dice the onion and garlic. Set them aside. Put about 1 quart of water in a large pot and start it to boil.
In a large skillet and the oil, and heat it slowly. Add the onion and garlic. keep stirring them occasionally. don't let them stick to the bottom or burn.
When the water is boiling add about 1 T. of salt and the macaroni. set the cheese pack aside. stir the pot so the macaroni don't stick together. turn down the heat to low and cover the pan.
add the ground beef to the onions. break it up while browning. add some salt, pepper and taco seasoning. I always add to taste. add the veggies. and continue to stir and break up the meat.
when it is brown add the tomatoes. turn down to low simmer and cover.
drain the water from the macaroni. set the macaroni aside. in the sauce pan, on low heat melt the butter that the mac and cheese package requires. slowly add the milk. When the it is melted and well Incorporated add the cheese pack. stir it around break up any lumps.
add the macaroni to the pot and fold slowly.Let the macaroni heat back up. Add the meat and veggie mixture to the pot and fold in slowly.
That's it. Make sure you have enough seasoning. and serve.
Refrigerate any leftovers after it has cooled.
This is my "Adult" mac and Cheese dinner.
1 package of macaroni and cheese. Kraft is the best.
1 lb of ground beef
1 can of diced tomatoes
1/2 diced onion
1 clove a garlic
1 small package of frozen veggies-something with a southwest theme
salt
pepper
taco seasoning
milk
butter
vegetable oil
Get everything out of the pantry and refrigerator before you start. Carefully dice the onion and garlic. Set them aside. Put about 1 quart of water in a large pot and start it to boil.
In a large skillet and the oil, and heat it slowly. Add the onion and garlic. keep stirring them occasionally. don't let them stick to the bottom or burn.
When the water is boiling add about 1 T. of salt and the macaroni. set the cheese pack aside. stir the pot so the macaroni don't stick together. turn down the heat to low and cover the pan.
add the ground beef to the onions. break it up while browning. add some salt, pepper and taco seasoning. I always add to taste. add the veggies. and continue to stir and break up the meat.
when it is brown add the tomatoes. turn down to low simmer and cover.
drain the water from the macaroni. set the macaroni aside. in the sauce pan, on low heat melt the butter that the mac and cheese package requires. slowly add the milk. When the it is melted and well Incorporated add the cheese pack. stir it around break up any lumps.
add the macaroni to the pot and fold slowly.Let the macaroni heat back up. Add the meat and veggie mixture to the pot and fold in slowly.
That's it. Make sure you have enough seasoning. and serve.
Refrigerate any leftovers after it has cooled.
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