CAN'T GET ENOUGH

I was watching food network today and this clearly means I'm about to post something that is out of the world and become a little bit of a thief. I usually make the food and then add a little "Daisha's" personal touch. I'm really exciting to share. My best even watched it and her and I together is crazy with the ideas (I knew this would be something she would like too.... Hope you enjoy. This is also cause I'm on a Soup Crave too..... Don't settle for anything less, use heavy cream and whole milk damn it... CHUNKY CHICKEN CHOWDER YUM Ingredients 4 chicken thighs, bone in, skin removed Kosher salt and freshly ground black pepper 4 tablespoons butter 1 tablespoon vegetable oil 1 large Vidalia or sweet onion, chopped 10 to 12 thyme sprigs, in a bundle 2 bay leaves 4 cloves garlic, roughly chopped 4 cups chicken stock 2 russet potatoes, peeled and cut into bite-sized cubes 8 ounces frozen white corn 2 tablespoons all-purpose flour 2 cups milk 1 cup heavy cream

1 package (16 ounces) frozen mixed vegetables, thawed 1 cup cut-up cooked chicken 1 can (10 3/4 ounces) condensed cream of chicken soup 1 cup Original Bisquick® mix 1/2 cup milk 1 egg Heat oven to 400ºF. Mix vegetables, chicken and soup in ungreased 2-quart casserole. Stir remaining ingredients in small bowl with fork until blended. Pour into casserole. Bake 30 minutes or until golden brown.

Ingredients Peanut or vegetable oil, for frying 1/4 cup cornstarch 3 large egg whites Kosher salt and freshly ground black pepper 2 cups flaked coconut 1 1/2 pounds jumbo shrimp, peeled with tails on Red Curry Sauce , recipe follows 1 green onion, white and green part, chopped 1 handful fresh mint, hand-torn Directions Heat 3 inches of oil in a large deep skillet or heavy pot to 325 degrees F. In a small bowl, mix the cornstarch, egg whites, salt, and pepper until foamy. Spread the coconut out in a pie dish. Dredge the shrimp with the cornstarch/egg white mixture and shake off any excess. Press the shrimp into the coconut flakes; turn shrimp over and press into coconut again to coat both sides. Deep-fry the shrimp in batches until the coconut is golden brown, about 2 to 3 minutes. Using tongs or a slotted spoon, remove the shrimp to paper towels to drain. Arrange the shrimp on a platter, serve immediately with red curry sauce and garnish with green onion and mint. Red Curry Sauce 2 tab

I had a great week with friends in LA. I managed to not gain to much weight with all the tasty food. I ended up working out everyday and still come back with a food craving. I hope you enjoy these places. Los Angeles Trip Feb 4th – 7th Rutt's Hawaiian Cafe & Catering (no website), located on 12114 Washington Blvd Los Angeles, CA 90066 Started off my vacation with a little breakfast food, and anyone who knows me I have to have my breakfast in the morning or the day just doesn't seem the same. We decided lets go to a Hawaiian restraint where they have the best french toast (of coarse it is Hawaiian bread which is oh sooo sweet and good). We got an order or that and the tradition eggs, sprouts, Portuguese ham, ham, bacon (Hawaiian Royale)and sooo much more. This dish was flavorful, fulling, and would like to have this on an regular basis. Make sure you try it when your there. You want regret it. Culver City is where I spent most of my time, because this is where I stayed. It

Great way to try a spin on the veggies and meat. 1pd Ground Sirloin 80-20% lean meat (makes about 3 juicy burgers or 5 small ones) ¼ cup green, red, and yellow pepper ¼ onions 1 clove garlic; chopped finely or ½ tablespoon of garlic powder 2 tablespoon or more of worshershire sauce 1 tablespoon of meat seasoning (burger seasoning) ½ cup cheese of choice (I like good old cheddar) Kick it up a notch; hot sauce or chili powder: 1 teaspoon please or maybe tablespoon (I forgot, but who cares add away) Sauté the veggies a little bit on the grill or the pan with olive oil. Let cool. Add sauce and powders to the meat. Mix the meat and veggies then form into a patty of choice. Cook until a line of pink or well done. Add lettuce, tomatoes, and red onions if you like. If you enjoy this basic one add a twist. I enjoy feta and bacon in the burger for variety. Honestly this recipe is Rachael Rays I stole from her book and re made it the way I like it. Therefore, its MINE now J I love this recipe, b

1 box of rice a roni (its noodles), olive oil garlic pasta 1 boneless chicken breast; flattened; diced 1 small tomato 1 hand full spinach 1 garlic clove 1 ½ cup water; add up until ½ cup if needed Cook rice a roni (its thin pasta) as box suggest. In a med pan add a drizzle of olive oil spinach, garlic, onions until spinach is wilted. Remove to cool a bit. Add chicken and cook until golden brown and no pink. Combine pasta, chicken, veggies to one pan then add tomatoes, when done they will be little raisin looking. Once the pasta has absorbed the water and its mixed well taste. Let sit to mix well together. So simple and delicious.

Here’s the recipe from the Potluck at my work. SOOOOO delicious. ½ Garlic coves 3 tablespoon Olive oil 2 tablespoon Seasoned rice wine vinegar 1 tablespoon soy sauce

This is a question everyone asks. I want to take my lady out where should I go. Where is a classy but elegant restaurant for us to enjoy dinner. I've finally decided to make a list and keep adding to it. I will be finally going to Black Bottle and see will be able to add this to my blog. Canlis - 2576 Aurora Avenue North, Seattle - (206) 283-3313- 998 reviews Chandlers Crabhouse - 901 Fairview Avenue North, Seattle – 211 reviews ( we MIGHT need to do a road trip) 35th Street Bistro -709 North 35th Street, Seattle- 264 reviews Franks Oyster and Champagne House - 2616 NE 55th Seattle WA 98105 (place I have GC for)… Ponti Seafood Grill Private Dining - 3014 3rd Avenue North, Seattle -431 reviews

1 diced acorn squash; diced (left the green on) or butternut squash 2 parsnips; peeled diced 1 rutabaga; peeled diced 1 medium Yukon potatoes; diced 4 tablespoon of olive oil 1 teaspoon each of pepper/salt 2 carrots sliced; diced 2 cups of veggie broth/ bouillons 2 ribs of celery; chopped 2 ribs of kale leaf (greeny veggie and great source of vitamins and folate) 2 bay leaf Roast all veggies in a flat pan with a drizzle of olive oil and pinch or salt/pepper. Bake at 425 for one hour, or until cooked/soften. Add kale to a little drizzled olive oil in a pan to break it down. Half way through the roasting veggies time prepare broth. In a medium pot add bouillons (or chicken stock) and bring to a bowl; simmer with bay leaf , potatoes, and celery for about 10 mins then add kale for 5 mins. Prepare blender with all roasted veggies and blend for about 30 mins or until all veggies are at the consistency you like. Add the broth, take out the bay leaf and add mixture to the blended veggies (you

Oh, Have I been waiting for a good recipe. Some of the ingredients I don’t have, but willing to purchase. This is easy and great for the week. Keep a little sauce for cooking in the microwave, its easy meals to taste your buds. Ingredients 3/4 pounds chicken breasts or thighs 2 Tbsp sake (rice wine) 4 Tbsp soy sauce 4 Tbsp mirin (sweet rice wine) 2 Tbsp sugar *grated ginger Preparation: Poke chicken using a fork. Mix other ingredients in a bowl. Marinate the chicken in the mixture for 15 minutes in the refrigerator. Heat some vegetable oil in a frying pan. First, fry the skin side of the chicken on medium heat until the skin is browned. Turn the chicken over to fry the other side on low heat. Pour the sauce used to marinate chicken in the pan. Cover the pan and steam cook the chicken on low heat until done. Remove the lid and simmer until the sauce becomes thick. Stop the heat. Slice the chicken and serve on a plate. Pour thickened sauce over the teriyaki chicken. Garnish with grated g

Tilapia Moccorn Style with Mango Sauce 4 (5-ounce) tilapia fillets Salt and ground black pepper 2 teaspoons ground cumin 2 teaspoons ground coriander 1 tablespoon olive oil 1 ripe mango, diced 1/4 cup chopped fresh cilantro leaves Directions Season both sides of tilapia fillets with salt and black pepper. Rub cumin and coriander all over both sides of fillets. Heat oil in a large skillet over medium heat. Add tilapia fillets and cook 3 to 5 minutes per side, until fish is fork-tender. Meanwhile, in a small bowl, combine mango and cilantro. Top tilapia with mango mixture just before serving. Salmon & Citrus Asparagus ( YUM YUM YUM) 4 filets of salmon 1 lemon 1 orange 2 limes 1 stick of butter 1 bunch of asparagus 1 bowl of water and ice (shocking asparagus) Prepare Salmon; Season salmon with salt/pepper. In a sauce pan add 4 tablespoon of lime juice and 2 tablespoons of butter. Add Salmon to the indoor/outdoor grill. For a 1inch to 1inch and ½ cook for 2 to 3 mins on each side (dep

Blu Water Bistro 102 lakeside Ave Seattle WA, 98122 Contact #: 206.328.2233 HH 4:00 - 6:00 & 10:00pm - close(add opentable.com, urbanspoon.com, yelp.com, or happyhour.com to your phone) http://www.bluwaterbistro.com/ This weekend Blu Water bistro is featuring a lobster and steak with dessert for valentines day. Honestly its a great deal for 29.99. I had eaten there before and wasn't really into this place, and then Friday three days before valentines day it was life changing. My best friend always raves about this place and how she always ate there, and finally I tried it. I wasn't to happy with the service nor the food. We all know I will always love Joey's, but never afraid to to something new. Valentines isn't my thing, but this year (I say this every year) was different. I was with a special friend. He booked reservations and believe me I was hesitant, by asking why did you pick this location and place? Although I knew he was a smart cookie, so i rolled with it.

Today was a great day in Seattle, yet soup was something on my checklist. I decided to drive around town to get a few ingredients. I ended up looking up a few recipes Classic Minestrone, Vegan soups, and many others, until I found one that was perfect, but I added my OWN tasty ingredients. I hope you enjoy. I will be taking this soup to work, because there is enough to feed the army and my friends need to enjoy it too. * 1 (15-ounce) can low-sodium canellini beans, drained and rinsed * 1 tablespoon olive oil * 1 cup cauliflower diced * 1/2 large onion, diced (about 1 cup) * 2 carrots, diced (about 1/2 cup) * 2 stalks celery, diced, (about 1/2 cup) * 1 small zucchini, diced (about 1 1/2 cups) * 1 clove garlic, minced * 1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried) * 2 teaspoons chopped fresh parsley leaves (or 1/2 teaspoon dried) * 1/2 teaspoon salt * 1 tablespoon of grated ginger * 1/4 teaspoon freshly ground black