Weaver's Nest

For Janice, Halloween Decorations

2011-09-25T12:22:00.010-07:00

Here are the pictures of my Halloween Decorations.

Jerk Burgers

2011-03-20T10:14:00.004-07:00

Hello All-
Jerk seasoning is one of my favorites because of it's wonderful smell and sweet flavor. Someday I would like to eat the real thing in Jamaica, but for now let's enjoy it state side.

Jerk Turkey Burgers
1 package ground turkey meat (they are about 1 1/3 pounds)
1 tablespoon dried thyme or 2 tablespoons fresh thyme
2 green onions chopped
1/2 teaspoon nutmeg
1/2 teaspoon fresh ginger grated or 1/4 teaspoon powdered ginger
1 clove garlic chopped
1 teaspoon lime juice
salt and pepper to taste
sliced white cheese of your choice

Combine all of the spices in a large bowl. Then add the meat, being careful not to over mix (I do this by using my hands). Form into 5 patties.
Place burgers on a grill, pan, etc. with a little bit of olive oil and cook on medium for about 6 minutes per side. Then top with your cheese of choice. Add lettuce, lime mayo and mango salsa.

Lime Mayo
1/4 cup mayo
1 tablespoon chopped chives
1 teaspoon lime juice
pepper to taste

Mango Salsa
1 mango chopped
1/2 of a bell pepper finely chopped (green, yellow or red)
1/4 cup chopped red onion
2 tablespoons chopped cilantro
The juice of 1/2 orange
salt to taste
Combine all ingredients and place on top of your meat patty. This is also great with chips.

You can also use this corn salsa if you are not a fan of mango.
Corn Salsa
1 (11 oz) can mexicorn
1 avocado chopped
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
1 teaspoon honey
2 teaspoons taco seasoning
Combine all ingredients and enjoy with chips or on your burger.
Enjoy!

Pizza!!

2011-02-27T13:25:00.010-07:00

Hello All
I apologize for the long length of this recipe, but for those of you who have never worked with yeast it will hopefully prove useful.

I love homemade pizza. It is much healthier and has much less sodium than take out, or store bought pizza. Plus you can choose any toppings you want. This recipe requires you to make your own crust, don't worry making your own crust is easy. This recipe takes about 1 1/2 hours from start to finish.

First we need to proof the yeast, this ensures that our dough rises. You will need 1 cup of warm water (ideal temperature is between 100 and 110 degrees) if the water is too warm the yeast will die. If the water is too cold, the yeast will not proof. The first time I proofed yeast I went through about 3 packets, because I did not use a thermometer, so don't worry if this is your first time and nothing happens. Slowly add your yeast to the warm water stirring to dissolve. Add 1/4 teaspoon of sugar to your yeast water. Let the yeast set for about 10 minutes. It should have formed a nice quarter to half an inch layer of foam and have a nice "yeasty" smell. If this happens, congratulations your yeast has proofed!

Pizza crust:
2 3/4 cups flour
2 tablespoons olive oil
1 teaspoon salt
1 packet active dry yeast
1 cup warm water
1/4 teaspoon sugar

Mix the flour, olive oil and salt together. Mix in the yeast mixture making sure to add all the nice foam too. Mix until it forms a ball. Now knead the dough on a floured surface for 5 minutes making sure to add flour throughout the process to keep the dough elastic. When I make this dough I am adding flour until the 5 minute mark, this dough loves to soak up the flour. Your dough should be nice and elastic at this point. Place the dough in a well oiled (olive oil) heat safe bowl, turning the dough once to make sure all sides are oiled. Place a towel over the bowl and let rest in a warm spot. I turn on my oven to 150 for about 30 seconds, then turn it off and stick my bowl in the slightly warm oven to make sure it rises in a warm place. After about 40 minutes your dough should have doubled, if it needs to sit a little longer that is ok too. At this point tear your dough in half and roll out onto a floured surface in any shape you desire. I like my crusts thin so I roll mine out into thin rectangles.
Place the pizza crust on a well oiled cookie sheet, pizza stone or whatever large cooking surface you happen to have.

Pizza Sauce:
1 can no salt added diced tomatoes
1 garlic clove run through a press
Drain the diced tomatoes and place in a blender with the pressed garlic and pulse the blender about 8 times, or until your desired consistency.

Add your favorite ingredients and bake in a 450 degree oven for 15-18 minutes.

At this point you can be as creative as you desire with your toppings. Make sure to drizzle a little olive oil on your pizza right before you place in the oven.
My personal favorite is fresh mozzarella* (yes there is a huge difference between fresh and dry clumpy mozzarella) with sliced tomatoes, Kraft Parmesan cheese, oregano, sea salt and a little pepper.
*My favorite mozzarella to use is the presliced Bel Gioioso cheese from Sams Club. P.S you know your mozzarella is fresh if it is still sitting in it's juices.

Root Beer Pulled Pork

2011-02-27T13:05:00.003-07:00

Hello All-
I like to make this recipe on a Sunday, so I can have pulled pork for the weekdays when I don't feel like cooking. Or Kit can take some to work for sandwiches.
You will need:
Crock pot
about 2-3 pounds pork loin*
Root Beer
1 clove garlic
*I like to buy 2 of the smaller 1.5 pound pork loins, it makes it a couple dollars cheaper.
Place pork loins in crock pot, pour in enough Root Beer to cover the meat and add one whole garlic clove. Set crock pot to low and cook for about 7 hours. You will know when it is done because the pork will pull apart easily.
Use on sandwiches with BBQ sauce or put on rice with a sweet teriyaki sauce with chopped green onions, or just eat plain.
Enjoy.

Once a Year Biscuits

2011-02-26T16:15:00.003-07:00

Hello All
Warning, this recipe is delicious! The only reason I state that they are once a year biscuits... this recipe is from Paula Deen and you know what that means. Y'all these are best enjoyed warm and straight from the oven.
Makes about 9-10 biscuits
2 cups self rising flour*
1 teaspoon baking powder
1 teaspoon sugar
1/3 cup shortening
3/4 cup grated cheese
1 cup buttermilk
salt to taste
about 3 tablespoons melted butter
garlic power
Preheat your oven to 350 degrees.
Mix flour , baking soda, salt and sugar with a fork. Cut in shortening until is resembles cornmeal (I don't have a pastry cutter so I used two forks). Add cheese. Stir in buttermilk all at one time until blended (I had to add about 2 extra tablespoons of buttermilk to achieve desired consistency). Do not over stir. Roll into loose ping pong sized balls.
Place on a well greased baking sheet and cook for 12-15 minutes (mine cooked a little longer, FYI these don't brown much either).
Melt butter and add about 1/4 to 1/2 teaspoon of garlic powder to melted butter. Brush on hot biscuits after they come out of the oven.
Enjoy, and I really mean it this time.
Thanks Mrs. Paula!
*If you don't have self rising flour just use regular flour and add 3 teaspoons baking powder and 1 teaspoon salt, this creates self rising flour. This formula can be used for all recipes involving self rising flour: 1 cup regular flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon salt= 1 cup self rising flour.

Homemade Vanilla Extract

2011-02-26T15:49:00.004-07:00

Hello All-
Ever wanted to make homemade vanilla extract? Well, now is the time to start brewing your own delicious blend in time for summer or Holiday baking. When put in little apothecary bottles it also makes a great gift to friends and family.
What you will need:
Mason jar or any clean jar with a tight fitting lid
vanilla beans
vodka, rum or bourbon
sharp knife
patience
Vanilla Beans: There are many different types of Vanilla beans, all can be used for this recipe. The only difference is the flavor that they produce.
Madagascar Beans- Most common bean with a sweet, woody flavor.
Mexican- Mellow and smooth flavor.
Tahitian Beans- The most flavorful of Vanilla Beans with a floral fruity flavor.
*If you are planning on making a large batch, I would order my beans from Amazon.
Alcohol-
Bourbon- More smokey and rich in flavor.
Rum- Sweeter and milder than Bourbon.
Vodka- Basically flavorless, which can be good for making vanilla extract in that you are able to fully taste the vanilla flavor.

Recipe-Basically the recipe is 3 vanilla beans per 1 cup of alcohol, double batch requires 6 beans, 2 cups alcohol, etc.

Cut the vanilla beans in half lengthwise exposing the seeds. Cut those in half again if they can't fit in your jar. Just make sure that the seeds are exposed. Place the beans in the jar with the correct amount of alcohol, give it a good shake, then store in a dark cool place for 2 months. Remember to give it a shake about once per week.

Simple Pasta Sauce

2011-02-26T15:44:00.003-07:00

Hello All
Have you ever noticed how much sodium is in canned pasta sauce? I have, because we are on a low sodium diet in our house. To ease the salt intake with pasta dishes I have created my own pasta sauce with very little sodium and a great fresh flavor.
This recipe is for 2 people, double if you need more.

2 (12 oz) cans no salt added diced tomatoes
fresh tomato (any kind, I use about 6 cherubs)loosley chopped
1-2 cloves of garlic
olive oil
Any spices you desire (oregano, basil, red pepper flakes, thyme, etc.)

Heat about 2 tablespoons of olive oil in a skillet over medium heat. Chop garlic and add to warmed oil being careful not to burn.
Drain the canned tomatoes and pulse in a blender with chopped fresh tomatoes about 5 times. Pour tomatoes into the skillet with oil and garlic. Add any spices you desire at this point or leave it plain(I like mine more on the plain side).
At this point the longer you leave it cooking the more intense the flavor. If you only have 5 minutes, it tastes great. If you have 1/2 hour it tastes great too.
Enjoy.
P.S. This can serve as pizza sauce as well.

I'm Back

2011-02-26T15:36:00.002-07:00

Hello All
Well, after a week long illness and a vacation to New Orleans I am back and ready to Blog again. I apologize for the small break.
P.S. New Orleans was a blast and the food was delicious!Food favorites included: Fried green tomatoes, beignets, po-boys and pralines.

The Sickness that lasted a week

2011-02-11T09:13:00.003-07:00

Hello All
I have been very ill this entire week. I am sorry to say that I will probably not post until next week. Sorry.
Xooxox

1950's "Salad" week

2011-02-03T09:41:00.005-07:00

Hello All
Don't worry we will not be making this "salad" I just thought the picture was great.

I don't know about you but I love old fashioned cool whip, mini marshmallow 1950's style salads.
Next week I will be posting some of these whipped goodies.
Enjoy.
P.S. I think there is dignity in bringing/serving these at a get together no matter what anyone says. Let people know they are "elegant classics".

I was a Pioneer in Montana, or at least I thought I was

2011-02-01T09:37:00.009-07:00

Hello All

I used to be a pioneer woman. At least when it came to having kitchen supplies. A couple of years ago I did a large purging of my kitchen supplies and ended up with very little to aid me in cooking. Some lucky person at the D.I. (Deseret Industries) walked away with some pretty great stuff, including an almost new Kitchenaid stand mixer. I thought I did not "need" any of the fancy kitchen gadgets, which is true. But....they sure do make cooking and cleanup a lot easier. This year I have started to acquire some of my kitchen supplies back and also added some that I have been eyeing for years.
First on the list of new supplies, a zester.

I have tried the peeling and chopping method as well as the small holes on a old cheese grater. Yes these tactics work just fine and get the job done, but a zester makes it so much easier.
I had never used a real zester before last weekend and I went zester crazy. I went through almost an entire bag of Sam's Club lemons, zesting until the wee hours of the night (well not really I go to bed early and rise early). I zested limes, lemons, oranges, nutmeg and Parmesan cheese. Very little pressure is needed and it seems to produce a lot more zest and retain the oils better than other methods.
While reading reviews about various zesters on Amazon, most people complained about zesting their fingers. I found this to not be a problem at all, I was never even close to adding some "finger zest" to my food. The zester is sharp but is angled in such a way that injuring yourself is hard to do.
Bed Bath and Beyond carries these little beauties and if you use your 20% off coupon you can add one to your kitchen for about $12. Since I love lemon in just about everything I think it is worth the investment. Then again if you are in pioneering spirit, a sharp knife and cutting board will do just fine too.

I think not Mr. Abbey

2011-01-27T15:39:00.003-07:00

Who ever said "Phoenix is the blob that ate Arizona"? Oh yeah, it was Edward Abbey.

I happen to like Phoenix, especially this time of year because she brings loads of fresh and tasty oranges (yes Phoenix is a she).
Thanks Phoenix for being a citrus blob!

Thanks

2011-01-27T15:30:00.005-07:00

A BIG thanks to Jessica and Cindy for following this blog. You ladies are splendid!!!
Xoxoxoxo

Pesto Sandwich

2011-01-26T18:42:00.005-07:00

Hello All
This is a simple pesto sandwich, perfect for a quick after work dinner.

You will need:
Bread
pesto
tomatoes
mozzarella cheese
butter (optional)

Cut, toast and butter the bread. Spread with pesto, add tomato and cheese.
Enjoy.

What to do with all this basil?

2011-01-26T10:01:00.009-07:00

Hello All
Since my Aerogarden is on it's last legs before I switch out my herb "crop" with tomatoes for summer, I picked all of my basil to make some pesto.
I understand that fresh basil is hard to come by this time of year, so you may want to archive this recipe for a later date.

I like my pesto THICK so it is easy to spread on sandwiches without making the bread soggy. If you prefer your pesto a little thinner, then just add more olive oil.

Simple Pesto
About 3 cups fresh basil
1/4 cup pine nuts (toasted optional)
1/2 cup grated Parmesan cheese
1 clove minced garlic
olive oil (up to 3/4 cup if you like it thin)

Loosely chop the basil and add to the blender or food processor. Pour in 1 tablespoon of olive oil and blend until basil and oil form a paste. Slowly add in your pine nuts, Parmesan cheese and garlic. At this point keep adding Olive oil until you have reached your desired consistency.

TIP
I put my pesto in my ice cube trays to freeze for a later date. After frozen I place in Ziploc bags and remove from the freezer to defrost the day I plan to use pesto.

Fish Tacos

2011-01-24T18:41:00.009-07:00

Rubio's only wishes their tacos were this fresh and tasty.

Hello All

Since I don't happen to live in a town with a Rubio's, I have taken to making my own fish tacos.

Enjoy!

You will need:
Tilapia
chopped Cabbage
chopped scallions (green onion)
sour cream
cilantro
taco sauce
2 limes
corn tortillas
vegetable oil

*I use the frozen tilapia fillets found in the freezer section of your grocery store. However you can cook your fish anyway you want, fresh, frozen, grilled.

FISH
You will need about 1 Tilapia fillet per person.
Pre-heat your oven to 425 degrees
Place frozen Tilapia fillets on tin foil. Drizzle with olive oil, salt, pepper and any desired spices. I use Trader Joe's 21 Seasoning Salute and oregano.

Close in the foil around the fillets and place on baking sheet in the oven. Bake for 25 minutes.

LIME SAUCE
1/2 cup sour cream
2 tablespoons fresh lime juice
1 tablespoon lime zest
1 tablespoon taco sauce(you can also add a little Tabasco or salsa)
Mix together.

TORTILLA SHELLS
1/4 cup vegetable oil
small corn tortillas
Place vegetable oil in large frying pan over medium/high heat.
Once oil is hot place a corn tortilla in the oil. With tongs make sure both sides have been oiled and fold in half. Cook on each side until slightly browned and crispy. You can do about 4 at a time. Add more oil if needed.

After you have chopped your cabbage, cilantro and green onion you are ready to assemble.

Place fish, cabbage, lime sauce, green onion, cilantro and taco sauce in shell. Enjoy with lime slices.

How to Clean a Flour Sifter

2011-01-24T10:42:00.004-07:00

Greetings

I don't know about you but my flour sifter can get pretty ratty looking after a while. What is the best way to clean your sifter you ask?
Get a can of the compressed air (the stuff you clean your keyboard with), take the air and sifter outside and spray away dust, flour, sugar and whatever else happens to be in your sifter.
The end.
P.S. It is best not to get your sifter wet as this causes it to rust and leave nice rust pieces in your sifted ingredients.

Lemon Curd

2011-01-24T10:11:00.010-07:00

Hello All

This recipe is a little on the "have to pay attention" side in that you have to keep stirring until it is done or else it will turn into scrambled eggs. Although it seems like hard work it is easy as long as you have a couple of minutes to stir your little arms out with no breaks. I guarantee the end product is well worth the effort.

I cut the recipe in half since the curd lasts about 2 weeks in the fridge. If you want to make the entire batch, place curd in mason jars and give out to friends and family. Lemon curd is great out of the jar,on toast, cake, breads and just about anything else that could use some lemon goodness.

Lemon Curd (This recipe is halved, double to make a larger batch)

4 large egg yolks
Zest of 1 large lemon (possible if you get the monster sized lemons from Sam's Club)
1/4 cup plus 1 tablespoon of fresh lemon juice, about 1 large lemon
1/2 cup sugar
pinch of salt
6 tablespoons unsalted butter, cold, cut into pieces.

In a saucepan combine the egg yolks, lemon, zest and sugar. Use a whisk to combine. Place saucepan over medium/low heat and stir constantly with a wooden spoon (this is the part that requires attention. Keep stirring or else curd will turn into scrambled eggs). It is normal to have some chunks in the mix at this point. Keep stirring until the mixture will coat the back of a wooden spoon, 8-10 minutes. Remove from heat and stir in cubed butter one piece at a time until melted and incorporated. Add salt.
Strain through a sieve into a bowl. Cover the curd with plastic wrap pressing it directly onto the curd (so a skin will not form). Refrigerate until chilled and set, 1 hour at the least. Place in airtight containers for up to 2 weeks in the fridge.

From Marthastewart.com

This is the eggs, sugar, lemon juice and lemon zest.

It consistancy should look about like this 7 minutes in.

After 8 or so minutes it should coat the back of a wooden spoon.

Being Pressed through a sieve.

Finished product with plastic wrap pressed against the curd.

Lemon Bundt Cake

2011-01-24T09:18:00.005-07:00

Hello All
Since it is February and things are pretty darn cold (-30 degrees expected tomorrow), I am going to pretend that it is summer time around here and bring in some lemon goodness. I am a huge fan of lemon desserts and this one satisfies my lemon madness.

Lemon Bundt Cake
You will need:
1 Bundt Cake pan
Mixing bowls and mixer(hand or stand will due)
Zester or grater
Juicer (optional)
Good ol' arm power

Ingredients:
2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed brown sugar
1 cup granulated sugar
4 large Eggs
1 teaspoon vanilla extract
1 cup sour cream
1/4 cup fresh lemon juice
zest of 1 1/2 lemons

Preheat oven to 350 degrees.
*Wait to spray the bundt cake pan until right before adding that batter, as to avoid a pool of spray at the bottom of the pan.
In a bowl whisk together the flour, baking powder and salt.
In a bowl cream the butter and sugars on high speed until light and fluffy. Add eggs one at a time until incorporated. Beat in vanilla. Reduce speed to low and add the lemon juice and zest. Mix in the flour mixture three additions at a time, alternating with adding the sour cream two at a time.(flour, flour, flour then sour cream, sour cream until all added).
Now you can spray your bundt cake pan with non-stick spray. Add the batter to the pan. Bake cake on bottom rack of oven until a toothpick inserted into the center comes out clean, 50-60 minutes. Cool in the pan for 20 minutes then transfer top side up to a cooling rack. Dust with powdered sugar after cooled.

Adapted from Marthastewart.com

Still Under Construction

2011-01-20T14:23:00.006-07:00

Please be patient with me while I get this blog up and running. Most of the additional pages are empty right now. They will start to fill once I have more posts. Thanks for your patience.
Xoxoxox

New Year, New Blog

2011-01-19T15:07:00.007-07:00

Greetings
As my last attempt at a blog was a disaster (my own doing, I know), 2011, I hope will be the year that I will have a great blog full of easy crafts, cooking,household tips, reviews and other thoughts.

I am no Martha Stewart...my dishes are mismatched, I have futons in my dark cave like apartment,I can't afford "organic" food, etc. But I do try hard to make the most of what I have and enjoy life.
Thanks for being a part of my blog community.
Enjoy!