Friday, June 8, 2012


Yes, I know I've been a bad recipe poster this week...  I've been exceptionally busy with other things ((some of which have been damn entertaining such as collecting horror stories from my friends about their online dating experiences for an upcoming article.  Let's just say if the girl has NO HANDS that's fine, but I think that might come up prior to meeting.))  Anyway, I am finding myself falling into that scene where I end up having Cheerios for dinner.  I will spare you the recipe for Cheerios straight from the box. I'm thinking you have got that one down.

Let's see... what else? I was recently inducted into the FitBlogging community which is for people who write about nutrition and fitness.  Yes, it is kind of ironic given that I have had to break up with CrossFit since the injury.  Speaking of, I'm 90% sure I have anterior compartment syndrome again.  ((ACS is a chronic condition where the sheathes which line the muscular structure itself become inflamed and won't yield to the changes in muscle size/shape.  It's marked by extreme pain, fatigue, and inability to tolerate standing for even short periods.))  Last time I had this it was due to multiple stress fractures... Now I'm wondering if that's what happened again and I didn't notice the fracture.  The good and the bad news is there is no treatment for it but time basically-- That's good because I have a humongous deductible and the testing alone would be a few grand, so screw it.

Headed out of the heat for the weekend...  We are staying in an old mining town that has turned into an artists' enclave.  It's haunted.  I find that awesome.  I shall report back.

Happy weekend!    

Tuesday, June 5, 2012

Turkey Po-Tacos, Turkey Tac-atoes, or Oh Lord Someone Else Name Something for Me

So about a thousand years ago, I came up with the idea to put taco meat and toppings on a baked potato  ((this certainly is not an original idea, I am well aware)) and we spent an unreasonable amount of time debating what they should be called with a fervor which should really be reserved for matters of national security.  I was adamantly lobbying for po-tacos.  <<Redacted>> was just as strongly committed to tac-atoes which he later modified to tac-aters.  Ridiculous argument that always lasted way after the meal was gone aside, but has remained memorable for at least seven or so years, these are quite good and good for you.

Not the most photogenic
What you need for 2:

2 large baking potatoes
1/2 lb of ground turkey burger
1 packet of taco seasoning
1/2 c of shredded Mexican cheese
Shredded lettuce
1/2 c of salsa
2 dollops of sour cream


Start by scrubbing the potatoes and then stabbing them with a fork a few times.  Set aside.

Brown the ground turkey until all of the pink is gone.  Add the taco seasoning packet and the water as directed on the packet.  RIGHT NOW, put the potatoes in the microwave and hit the "potato" button.  If you don't have a "potato" button, well, you are on your own.  Good luck.  Once the turkey and sauce come to a fast simmer, reduce the heat to low, cover, and let simmer until the potatoes are done.

When the potatoes are finished, remove them to a plate, slice them open, and smash them a little.  Top with the lettuce, turkey, Mexican cheese, salsa, and a little sour cream.


Nutritional Info:   If you are using a large potato and go easy on the cheese and sour cream, let's call it 350 calories and 6 grams of fat.


Let's see.... What else?  Submitted updated menus to a bed and breakfast this morning...  Working on another writing project...  Inhaling the LaPorte eBook like it is the air I breathe...  Worked a little bit on some blog redesign around here...  I *almost* know what I'm doing at this point!  Not really...  But now if you want to share a post on FB, Twitter, or Google Plus ((cuz EVERYONE uses GPlus)), there should be buttons below each post to do so.  I appreciate it when you do!  You even get a gold star in my Book of People That Don't Suck.

Panasonic Stainless Steel Countertop Microwave Oven - NNSD797S
GE Profile Spacemaker II Stainless Steel Microwave Oven - PEM31SMSS
Cuisinart Stainless Steel Countertop Microwave - CMW-100

Monday, June 4, 2012

Roasted Cherry Tomatoes with Balsamic and Basil, The Best Surprise EVER, and 6,000

I have been blatantly manipulated and lied to.  For months.  By my mother. ((Referred to around this place as Deb.))  And today I got the shock of a lifetime.  This:

That would be her grand piano that was forced to be abandoned in South Dakota a few years ago when she moved to Arizona.  The crazy broad ((HI DEB)) secretly had it shipped here over the past few months.  It apparently took quite the journey: South Dakota, Oregon, Washington, KENTUCKY (WTF?), and then finally Arizona.  I have to say I first screamed obscenities, then almost fainted, then had to get confirmation that was actually it, and then resisted the urge to burst into tears.  Apparently, half my family knew about it too and has shockingly been able to keep it quiet.  CRAZY.  They were also placing wagers on what my reaction would be...  I suspect my brother is probably the closest.


Want to see something else pretty?  Roasted cherry tomatoes with balsamic and fresh basil.

What you need:  ((Warning: very precise measurements ahead.  Write this down.))

1 big bunch of cherry tomatoes
1 sizeable drizzle of olive oil
1 sizeable drizzle of balsamic vinegar
A few cracks of pepper
A few cracks of sea salt
A handful or two of fresh basil

This couldn't be easier:

Preheat the oven to 400.

Spread the tomatoes out on a cookie sheet, and how about you use one that has sides on it?  Drizzle them with olive oil and balsamic and give them a roll around.  Crack on some salt and pepper.

Roast for about 15 minutes.

When done, add the basil.


This is good warm, at room temp, or refrigerated.  


Additional Business:  Someone remarked to me over the weekend that she has a hard time remembering to click on over to this wealth of knowledge...  You can subscribe via email ((there is a button to do that in the upper corner)) and new posts will be delivered to your inbox.  Do it.  Right now.  You wouldn't want to miss a bit of what is coming up...

Oh and did you know?  I'm sure you didn't...  In under 4 months, I have had 6,000 UNIQUE page views.  That's some effing crazy talk right there.  Hell, imagine if I actually got organized!  Until next time!

Sunday, June 3, 2012

Spinach and Mushroom Lasagna with White Sauce, Storage Wars, and a Float

Did you miss me?  ((I didn't think so...))  It has been a busy couple of days cooking for a wedding reception Saturday night.  The menu included Caprese Salad Skewers, Tomato Bruschetta, Pesto/Pine Nut/Parmesan Bruschetta, Italian Salad with Genoa Salami, Baked Penne with Italian Sausage in an Arrabiata Sauce, Vegetarian Lasagna, Roasted Veggies, and a Fruit Salad with a very light honey drizzle.  I learned a very important lesson about cooking in other people's homes this weekend:  Prior to pre-heating the oven, look inside it.  The home owner had stored 3 plastic cutting boards in the oven.  Luckily, I was looking for a cutting board shortly after turning the oven on, but holy shit, that could have been a total disaster.

Let's make a lasagna without melted plastic on the bottom of the oven...  Recipe adapted from

Picture via It Started with Yum...
What you need for 9 pieces:

1 (10 ounce) package frozen chopped spinach
2 16-oz jars Alfredo-style pasta sauce ((I make my own, but none of y'all are probably going to do that))
1/2 cup skim milk
1 (8 ounce) package lasagna noodles ((Wild guess... you aren't going to make your own pasta noodles either so I'll omit that))
1 pint part-skim ricotta cheese
1 egg
8 ounces fresh mushrooms, sliced  ((I used baby portobellos))
1/2 cup shredded mozzarella cheese


Preheat the oven to 350 degrees after looking in it to be sure it isn't being used as a book shelf or a shoe rack.

Spray a large glass pan thoroughly with cooking spray, being sure to get up the sides too.

Take your frozen spinach ((I use Trader Joe's organic)) and place it in a bowl.  Microwave it for 4 minutes on high.  Add the ricotta to the bowl and mix it with the spinach.  Lightly beat the egg and then add it to the spinach/ricotta.

In a separate bowl, combine the pasta sauce with the milk.  ((I have had Trader Joe's Alfredo Sauce in other things and it is pretty good...  I'm not really a cream sauce fan, so if you know of something better, leave the suggestion in the comments.))

Start layering.  From the BOTTOM ((what you put in first)) going UP ((last)):
1.  Enough sauce to cover the bottom of the dish
2.  3 uncooked lasagna noodles
3.  Half of the spinach/ricotta mixture
4.  Half of the chopped mushrooms
5.  3 more lasagna noodles
6.  About a cup and a half of the sauce
7.  The rest of the spinach
8.  The rest of the mushrooms
9.  3 more noodles
10.  The rest of the sauce
11.  The mozzarella ((if you use more than 1/2 a cup as called for, I won't feel bad))

Bake at 350 for about 60 minutes COVERED.  Turn off the oven, uncover, spoon some of the sauce that has accumulated around the edges over the top, and allow to continue baking with the oven off for another 15 minutes.  You can add little Parmesan on top at this point if you are feeling sporty.

Nutritional Info:  Um.  Well.  It's bad.  500 calories per piece if you slice it into 9 pieces and about 35 grams of fat.

This comes together fast if you use the pre-made ingredients.  I would say ten minutes to get it in the oven and 4 of that is nuking the spinach.  I made two huge pans of this yesterday and it evaporated into thin air.  I suspect it would reheat well too.


Lots to do today...  I need to go pick up the rest of the stuff from the reception, do something about the state of my own kitchen, finish the research for another article, and then hopefully do some sweet, sweet nothing.  A float in the pool may be just what the doctor ordered.