Get ready guys, I'm about to sound like a chubby girl that hasn't eaten in 4 hours...
Every time I pass the sign for Suzie Burger I want to stop in and check it out. Well, Kirk and I decided that we would do just that on Friday night. Holy cow was it amazing!
I'm not even kidding or exaggerating at all when I say it was the best cheeseburger and fries I've ever eaten. The meat was delicious (and never frozen I might add), the pickles were unbelievably crispy, the tomatoes were fresh, the sauce was perfect and the bun was straight from Heaven. No joke here people. I can't even begin to tell you how good the fries were. Oh, and I got a shake. Don't get me started. You all know I love Ghirardelli chocolate and this shake was made with it!
I don't care how many calories I ate. It was so delicious and worth it. If you are in the Sacramento area, get your booty down to Suzie Burger ASAP. If you're scared and don't want to go alone, don't worry, I'll go with you.
It's on the corner of P Street and 29th Street.
http://www.suzieburger.com/
Sunday, April 12, 2009
Wednesday, April 1, 2009
St. Paddy's day Leprechaun Feast and the day after...
For St. Patrick's day I made Kirk a holiday themed meal Why not? Isn't it true that newly weds are really good at being cutesy? Here's my cutesy dinner that actually wasn't very cutesy at all (kinda gross looking/tasting)...I think I'll stop using that word now.
We had corned beef and cabbage which pretty much tasted exactly what I thought corned beef would taste like. The name says it all. Green mashed potatoes. Irish soda bread and a fake brewski.
Kid Friendly Beer (HA! Should kids be eating this? (I guess it's along the same lines as fake cigarettes?) Make one box of lemon jello and pour it into beer mugs, steins, a pitcher, whatever your heart desires. Let the jello set. Top with CoolWhip to give a frothy appearance. Enjoy! So easy and I thought it was cute for a couple that doesn't drink alcohol but apparently wants to give the appearance we do.
Next day:
Corned Beef Hash
Ok, I know this is probably the worst thing I've ever eaten in terms of calories and fat. However, this was DELICIOUS. My first time making/eating corned beef hash was truly delightful. We used our leftovers and made this fantastic recipe for dinner the next night. I got this from America's Test Kitchen but modified it. I used about half of the potatoes and corned beef, only 2 eggs, no salt, half and half rather than heavy cream and WAY more Tabasco sauce because it took a lot without getting too spicy.
:Ingredients:
2 lb. Potatoes
2 Bay leaves
4oz. Bacon (about 4 slices) chopped fine
1 Onion, chopped
1 lb. Corned beef
2 Garlic Cloves, minced
1/2 tsp. minced thyme
1/2 c. heavy cream
1/4 tsp. Tabasco Sauce
6 Large eggs
Pepper
Salt
:Directions:
1. Bring potatoes, salt bayleaves and 6 cups of water to a simmer in a medium saucepan. Cook until potatoes are tender, about 4 minutes. Drain.
2. Cook the bacon in a 12 inch skillet over medium high heat until the fat is partially rendered, 4 minutes. Add onion and cook until edges are brown. Add corned beef, garlic and thyme. Stir potatoes and lightly press mixture into the pan. Add cream and tabasco sauce. Cook 4 minutes undistirbed. Invert the hash with a spatula one portion at a time and repack it into the pan. Repeat this process every few minutes until hash is partly crisp and potatoes are thouroughly cooked.
3. Make 6 2 inch indentions in the hash and crack an egg into each indention. Sprinkle with salt and pepper. Reduce heat to meduim low, cover the pan and cook until the eggs are set. Cut hash into 6 wegdes around the eggs and serve.
Seriously, corned beef hash is delicious. Who knew? Well, Kirk did and he couldn't get enough of it! He loved it. I have to mention this little story:
When Kirk and I were picking out my wedding ring, we went to a diamond importer. The guy fell in love with my hands. He kept holding them and looking at them and telling me I had "perfect hands" and that I could be a hand model if only they were a little bit bigger. I felt like George Costanza. Still he loved them, I mean LOVED them people! He made it really awkward for me because he just couldn't get over my hands . Anyway, Kirk thought it was funny and told me that the guy was a creep with a hand fetish and said, "I'm surprised he didn't ask you to put your hands in a plate of corned beef hash!" I never even knew what corned beef hash was until a couple weeks ago and now that I do I find it more disturbing that Kirk said that.
We had corned beef and cabbage which pretty much tasted exactly what I thought corned beef would taste like. The name says it all. Green mashed potatoes. Irish soda bread and a fake brewski.Kid Friendly Beer (HA! Should kids be eating this? (I guess it's along the same lines as fake cigarettes?) Make one box of lemon jello and pour it into beer mugs, steins, a pitcher, whatever your heart desires. Let the jello set. Top with CoolWhip to give a frothy appearance. Enjoy! So easy and I thought it was cute for a couple that doesn't drink alcohol but apparently wants to give the appearance we do.
Next day:
Corned Beef Hash
Ok, I know this is probably the worst thing I've ever eaten in terms of calories and fat. However, this was DELICIOUS. My first time making/eating corned beef hash was truly delightful. We used our leftovers and made this fantastic recipe for dinner the next night. I got this from America's Test Kitchen but modified it. I used about half of the potatoes and corned beef, only 2 eggs, no salt, half and half rather than heavy cream and WAY more Tabasco sauce because it took a lot without getting too spicy.
:Ingredients:
2 lb. Potatoes
2 Bay leaves
4oz. Bacon (about 4 slices) chopped fine
1 Onion, chopped
1 lb. Corned beef
2 Garlic Cloves, minced
1/2 tsp. minced thyme
1/2 c. heavy cream
1/4 tsp. Tabasco Sauce
6 Large eggs
Pepper
Salt
:Directions:
1. Bring potatoes, salt bayleaves and 6 cups of water to a simmer in a medium saucepan. Cook until potatoes are tender, about 4 minutes. Drain.
2. Cook the bacon in a 12 inch skillet over medium high heat until the fat is partially rendered, 4 minutes. Add onion and cook until edges are brown. Add corned beef, garlic and thyme. Stir potatoes and lightly press mixture into the pan. Add cream and tabasco sauce. Cook 4 minutes undistirbed. Invert the hash with a spatula one portion at a time and repack it into the pan. Repeat this process every few minutes until hash is partly crisp and potatoes are thouroughly cooked.
3. Make 6 2 inch indentions in the hash and crack an egg into each indention. Sprinkle with salt and pepper. Reduce heat to meduim low, cover the pan and cook until the eggs are set. Cut hash into 6 wegdes around the eggs and serve.
Seriously, corned beef hash is delicious. Who knew? Well, Kirk did and he couldn't get enough of it! He loved it. I have to mention this little story:
When Kirk and I were picking out my wedding ring, we went to a diamond importer. The guy fell in love with my hands. He kept holding them and looking at them and telling me I had "perfect hands" and that I could be a hand model if only they were a little bit bigger. I felt like George Costanza. Still he loved them, I mean LOVED them people! He made it really awkward for me because he just couldn't get over my hands . Anyway, Kirk thought it was funny and told me that the guy was a creep with a hand fetish and said, "I'm surprised he didn't ask you to put your hands in a plate of corned beef hash!" I never even knew what corned beef hash was until a couple weeks ago and now that I do I find it more disturbing that Kirk said that.
Tuesday, March 17, 2009
Chicken Caesar Sandwich: 2 ways
These sandwiches are dang good and really simple. They take no time, like most sandwiches, and they are a perfect meal for the beautiful weather we're experiencing in California right now.
:Panini Style:
:Panini Style:
:Picnic Style:
:Ingredients:
Rotisserie Chicken
Avocado
Fresh Mozzarella
Spinach
Sun Dried Tomatoes
Bacon (if your heart desires it)
Creamy Caesar Dressing
Bread of your choice
Assemble your sandwiches with a bit of Caesar dressing on each slice of bread. Add avocado, spinach, mozzarella, sun dried tomatoes, bacon and chicken. Enjoy a fast and delicious meal!
By the way, Kirk wanted me to get pictures of both of these sandwiches. Apparently the boy likes sandwiches (or, sammies as he fondly refers to them).
Thursday, March 12, 2009
Couscous and veggies
Kirk has always told me he hates couscous but I bought some anyway and made it for dinner last week hoping to change his mind...and I did! The secret is to add some roasted veggies to it. So simple, so quick and so fabulous! Kirk thinks it's the texture of the vegetables and the couscous that makes this so good. He has already had me make this again (twice in one week) and even then he saved some to take for lunch he liked it so much.
:Couscous:
Cooking couscous is insanely easy. Boil a cup of water and a tablespoon of butter, toss in a cup of couscous. Take off the heat and let sit for 5 minutes. You're good to go!
:Veggies:
Slice in half lengthwise a couple zucchini, yellow squash and your favorite tomatoes. Cut a bell pepper up into large pieces (about 1''x1''). Place these all on a wire rack in a cookie sheet. Spray with olive oil spray. Place in the oven under the broiler until everything starts to turn blackish.
Cooking couscous is insanely easy. Boil a cup of water and a tablespoon of butter, toss in a cup of couscous. Take off the heat and let sit for 5 minutes. You're good to go!
:Veggies:
Slice in half lengthwise a couple zucchini, yellow squash and your favorite tomatoes. Cut a bell pepper up into large pieces (about 1''x1''). Place these all on a wire rack in a cookie sheet. Spray with olive oil spray. Place in the oven under the broiler until everything starts to turn blackish.
Wednesday, March 4, 2009
Philly Cheese Steak...Cali style
I admit, it doesn't look as scrumptious in this picture.I had an annoying habit of craving a Philly Cheese Steak for the first 7 months I was married. Every time Kirk asked me what I wanted to eat I would suddenly want a Philly Cheese Steak. I think it was because I'd watch The Food Network and it seemed like they were always making them on there. Finally, we went to the ghetto (not the ghetto down the street but the one in Rancho) and got our fix. It was a little Korean family that owned the hole in the wall restaurant and when the 15 year old boy made our sandwiches, I decided I could do it, too!
Last week I made the glorious sandwiches and it was simple!
:Ingredients:
1 tbls Vegetable Oil
1 lb Round Steak (have the butcher shred this for you)
1 Onion chopped
1 Green bell pepper chopped
4 Slices Provolone cheese
4 Hoagie rolls/ sandwich rolls
:Directions:
*If you didn't get your steak shredded, you can cut it into 1 inch strips and place in the freezer for about an hour. Don't let it freeze the whole way through. Shave the steak as thin as possible with a knife (or apparently you can do it with a certain attachment on a food processor).
1. Heat the oil in a large skillet. Cook the onions and peppers until translucent and fragrant.
2. Add the meat and cook until no longer pink.
3. Lay the slices of cheese over the top of the cooked meat and veggies. When the cheese is melted, fold it in!
4. Toast the rolls in the oven (I broiled them for a minute). Add the meant, cheese and veggies to the roll. If you like hot sauce or jalapenos, go ahead and add them!
Enjoy!
Kirk Quote:
"You make these almost as good as that little Korean boy!"
Wednesday, February 25, 2009
Spaghetti and Meatballs
Classic Italian, made easy!
:Marinara Sauce:
4 Ribs of celery chopped
4 Carrots chopped (or use a couple handfuls of baby carrots)
1 Large onion chopped
6 Cloves of garlic minced
1/2 Cup Olive oil
3 32 oz. cans of crushed tomatoes
1 tsp. Sugar
Salt
Pepper
3 Bay leaves
In a large pot, heat the oil until it begins to simmer but not smoke.
Add the onion, carrots, celery (this is called a Mirepoix French but we're borrowing it for Italian food right now) and a bit of salt. Cook these until the onions are translucent and the carrots are soft. Add the garlic. Cook until the garlic is fragrant (this will take like 30 seconds).
Add the crushed tomatoes. Stir and admire the beauty of the sauce. Add sugar to take the acidic edge off. Add dried bay leaves. Let the sauce simmer for an hour. Salt and pepper to taste.
I usually make a ton of this and freeze the majority in tupperware for quick dinners. If I am adding meatballs, I do that while it is simmering for an hour.
:Turkey Meatballs:
(Shout out to Giada for these meatballs...imagine her obnoxious accent while you read this)
1/4 Cup bread crumbs
1/4 chopped flat leaf parsley
2 large eggs, lightly beaten
2 tbls milk
3/4 Parmesan cheese
3/4 tsp salt
3/4 tsp black pepper
1 pound turkey
1/4 cup olive oil
Stir together first 7 ingredients. Add the turkey and mix until just blended. Shape quarter sized balls of the meat mixture and place on a plate.
Heat the oil in a large skillet over medium-high heat. Working with about 6-8 balls o' meat at a time, cook in the skillet about 3 minutes each side. The meatballs should be browned all over. Set these meatballs aside on another plate. Continue working one batch at a time until the meatballs are all cooked. Add the meatballs to the marinara sauce. Heat until warm!
Add the meatball marinara to your favorite pasta. Kirk and I like whole wheat pasta, typically angel hair with the meatballs. I used to not like whole wheat pasta as much but I found that cooking it a bit longer works well for us.
Enjoy!
:Marinara Sauce:
4 Ribs of celery chopped
4 Carrots chopped (or use a couple handfuls of baby carrots)
1 Large onion chopped
6 Cloves of garlic minced
1/2 Cup Olive oil
3 32 oz. cans of crushed tomatoes
1 tsp. Sugar
Salt
Pepper
3 Bay leaves
In a large pot, heat the oil until it begins to simmer but not smoke.
Add the onion, carrots, celery (this is called a Mirepoix French but we're borrowing it for Italian food right now) and a bit of salt. Cook these until the onions are translucent and the carrots are soft. Add the garlic. Cook until the garlic is fragrant (this will take like 30 seconds).
Add the crushed tomatoes. Stir and admire the beauty of the sauce. Add sugar to take the acidic edge off. Add dried bay leaves. Let the sauce simmer for an hour. Salt and pepper to taste.I usually make a ton of this and freeze the majority in tupperware for quick dinners. If I am adding meatballs, I do that while it is simmering for an hour.
:Turkey Meatballs:
(Shout out to Giada for these meatballs...imagine her obnoxious accent while you read this)
1/4 Cup bread crumbs
1/4 chopped flat leaf parsley
2 large eggs, lightly beaten
2 tbls milk
3/4 Parmesan cheese
3/4 tsp salt
3/4 tsp black pepper
1 pound turkey
1/4 cup olive oil
Stir together first 7 ingredients. Add the turkey and mix until just blended. Shape quarter sized balls of the meat mixture and place on a plate.
Heat the oil in a large skillet over medium-high heat. Working with about 6-8 balls o' meat at a time, cook in the skillet about 3 minutes each side. The meatballs should be browned all over. Set these meatballs aside on another plate. Continue working one batch at a time until the meatballs are all cooked. Add the meatballs to the marinara sauce. Heat until warm!
Add the meatball marinara to your favorite pasta. Kirk and I like whole wheat pasta, typically angel hair with the meatballs. I used to not like whole wheat pasta as much but I found that cooking it a bit longer works well for us.
Enjoy!
Monday, February 23, 2009
Cookies for Kevin...
Kirk's brother, Kevin, returned from his mission on Thursday and I made him some cookies.
fit for a homecoming.
Can you read the "name tags"? Yeah, me neither. Go ahead and guess how long it took for me to write those out in Dutch. Definitely worth the time! We're glad to have you back, Kevin :)
Minestrone Soup...because nothing beats soup when it's raining outside
Sorry no pictures, I took them but I lost them!
I got this recipe from a truly amazing cookbook...America's Test Kitchen (see link on the side of the blog). I recommend it to you all. I get a lot of ideas and tips from this book and have learned a lot about cooking from it. It's my go to when I don't know how to cook something. I know their recipes are supposed to be the best because they've tried out everything, but I always change them and make them my own. Also, I hate measuring. I usually just eyeball everything.
Without further ado...
Minestrone Soup
:Ingredients :
2 Tbls Olive Oil
1 Chopped onion
3-4 Chopped ribs of celery
3 Chopped carrots (I used a couple handfuls of baby carrots because I hate peeling carrots)
3-5 Minced cloves of garlic
Salt
5-6 Cups of low sodium vegetable broth
16-19 Ounce can of white beans (Cannellini/Kidney)
1 Can of diced tomatoes
1 Cup of frozen peas, defrosted
Pepper
Pesto
Parmesan cheese
:Instructions:
Heat the oil over med-high heat in a large pot. Add onion, celery, carrots and garlic. Add the salt and cover (stir occasionally) until the vegetables are soft.
Stir in all the canned goodness: broth, beans, tomatoes. Bring to a boil. Continue stirring and smelling the deliciousness. Add pepper to your heart's desire.
Turn off the heat and add the peas. Serve the soup with big dollops of pesto and copious amounts of parmesan cheese in each individual bowl.
Gracefully accept all the compliments you're showered with.
Crostini
Dip this in your soup if you want to set it over the top.
Slice a baguette into 1/2 inch sections. Place these on a cookie sheet and place in a 350 degree oven. Flip the slices in about 5 minutes. Bake 5 minutes longer until you have perfect little baguette toasts.
Rub a clove of garlic over one side of each slice and brush with a bit of olive oil.
Enjoy!
Molly quote:
"I thought I'd like it but wouldn't love it. But I love it!"
I got this recipe from a truly amazing cookbook...America's Test Kitchen (see link on the side of the blog). I recommend it to you all. I get a lot of ideas and tips from this book and have learned a lot about cooking from it. It's my go to when I don't know how to cook something. I know their recipes are supposed to be the best because they've tried out everything, but I always change them and make them my own. Also, I hate measuring. I usually just eyeball everything.
Without further ado...
Minestrone Soup
:Ingredients :
2 Tbls Olive Oil
1 Chopped onion
3-4 Chopped ribs of celery
3 Chopped carrots (I used a couple handfuls of baby carrots because I hate peeling carrots)
3-5 Minced cloves of garlic
Salt
5-6 Cups of low sodium vegetable broth
16-19 Ounce can of white beans (Cannellini/Kidney)
1 Can of diced tomatoes
1 Cup of frozen peas, defrosted
Pepper
Pesto
Parmesan cheese
:Instructions:
Heat the oil over med-high heat in a large pot. Add onion, celery, carrots and garlic. Add the salt and cover (stir occasionally) until the vegetables are soft.
Stir in all the canned goodness: broth, beans, tomatoes. Bring to a boil. Continue stirring and smelling the deliciousness. Add pepper to your heart's desire.
Turn off the heat and add the peas. Serve the soup with big dollops of pesto and copious amounts of parmesan cheese in each individual bowl.
Gracefully accept all the compliments you're showered with.
Crostini
Dip this in your soup if you want to set it over the top.
Slice a baguette into 1/2 inch sections. Place these on a cookie sheet and place in a 350 degree oven. Flip the slices in about 5 minutes. Bake 5 minutes longer until you have perfect little baguette toasts.
Rub a clove of garlic over one side of each slice and brush with a bit of olive oil.
Enjoy!
Molly quote:
"I thought I'd like it but wouldn't love it. But I love it!"
You may be asking, "Why?"
Why am I doing a food blog?
I am doing this for my kid sis, Molly. She stops by my house during her breaks at school and eats my food and naps on my couch and told me I should. She is the type that enjoys a good meal as long as someone else makes it for her...she's a funny girl! She said she wants my mom to make some of my recipes (as if my mom needs help in the kitchen...she's my inspiration after all) and when I told my mom that she said, "Yeah or MOLLY could make it!" Now that's something I would like to see :) I'm just grateful for a kid sis that comes by and eats my leftovers and raves about it like it's something worth while.
Why is the address/title of the blog the Barefoot Contester?
I got the name from my adorable, lovable, hilarious little niece Abby. She is always offering up pearls of little kid wisdom such as the name of my blog. The story of the name, told by her mother:
The other day I baked some cookies & when Abby finished eating one she said "Oh mom, that was so tender!" I thought that it was a funny thing for her to say, as I never use the word "tender." I asked her who taught it to her & she said "the barefoot contester."
So there you have it! I hope you all enjoy my little food blog.
I am doing this for my kid sis, Molly. She stops by my house during her breaks at school and eats my food and naps on my couch and told me I should. She is the type that enjoys a good meal as long as someone else makes it for her...she's a funny girl! She said she wants my mom to make some of my recipes (as if my mom needs help in the kitchen...she's my inspiration after all) and when I told my mom that she said, "Yeah or MOLLY could make it!" Now that's something I would like to see :) I'm just grateful for a kid sis that comes by and eats my leftovers and raves about it like it's something worth while.
Why is the address/title of the blog the Barefoot Contester?
I got the name from my adorable, lovable, hilarious little niece Abby. She is always offering up pearls of little kid wisdom such as the name of my blog. The story of the name, told by her mother:
The other day I baked some cookies & when Abby finished eating one she said "Oh mom, that was so tender!" I thought that it was a funny thing for her to say, as I never use the word "tender." I asked her who taught it to her & she said "the barefoot contester."
So there you have it! I hope you all enjoy my little food blog.
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