tag:blogger.com,1999:blog-72254909196053050302024-03-13T17:47:25.064-07:00Mary CooksIf more of us valued food and cheer and song above hoarded gold, it would be a merrier world.
~J. R. R. TolkienMaryhttp://www.blogger.com/profile/05079915419501308841noreply@blogger.comBlogger231125tag:blogger.com,1999:blog-7225490919605305030.post-56956493743731493642012-01-16T16:51:00.000-08:002012-01-16T16:58:19.570-08:00Ziploc Owns It and Trader Joe's Spices It UpTwo heck yeahs today.<br /><br />First, thank you, Ziploc, for making something so totally awesome that simplifies my life and helps my diet.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_3303.jpg"><br /><br />So far I have only used these for cooking chicken breasts but I have heard they are great for cooking vegetables, too. For the past week I have gotten to work, thrown one of these bags containing a frozen chicken breast into the microwave for 5 minutes, and had some awesome protein for breakfast. I am finding that having a protein packed breakfast really starts my day off right. Anyway, these are amazing bags and have definitely earned a place on my permanent shopping list.<br /><br />Another heck yeah is this <a href="http://www.cooktj.com/product/21-seasoning-salute">Trader Joe's 21 Seasoning Salute.</a><br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_3305-1.jpg"><br /><br />I sprinkle some of this into the aforementioned bags with chicken and it flavors the chicken so much! I have yet to try it on scrambled eggs but I am looking forward to it. I think it has superceded my previous favorite (a <a href="http://www.amazon.com/Spice-Hunter-Creole-Seasoning-1-9-Ounce/dp/B003KSQBMK">Cajun Creole mix</a> that's also good).<br /><br />You have got to go try these items. They will change your life!MaryCookshttp://www.blogger.com/profile/15209824209011764997noreply@blogger.com0tag:blogger.com,1999:blog-7225490919605305030.post-42083749462597307472012-01-15T10:13:00.000-08:002012-01-15T10:36:40.052-08:00Red Thai Chicken Curry with CauliflowerI made this Weight Watchers recipe a week or so ago and liked it but wanted to figure out how to make it slightly better. Whenever I've had red or green curry in a Thai restaurant it was soupier than the original recipe. I definitely wanted to replicate that as well as add more vegetables. So, I did! Here's the original recipe, courtesy of Weight Watchers:<br /><br />Ingredients<br />3/4 pound(s) uncooked boneless, skinless chicken thigh(s), boneless, cut into chunks <br />1/4 tsp table salt <br />1 tsp canola oil <br />1 item(s) (medium) uncooked bell pepper(s), yellow, seeded and thinly sliced <br />6 medium uncooked scallion(s), cut into 1-inch pieces <br />2 1/2 tsp thai curry paste, red variety <br />2 tsp sugar <br />14 fl oz light coconut milk <br />12 oz uncooked cauliflower, florets only <br />6 oz shredded carrot(s) <br />1/2 cup(s) basil, fresh purple or green leaves <br /><br />Instructions<br />Sprinkle the chicken with the salt. Heat 1⁄2 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, turning occasionally, until browned and cooked through, about 5 minutes. Transfer the chicken to a plate. <br /><br />Add the remaining 1⁄2 teaspoon oil to the same skillet, then add the bell pepper and scallions. Cook over medium-high heat, stirring often, until the scallions turn bright green, about 3 minutes. Add the curry paste and sugar; cook, stirring constantly, about 1 minute. Stir in the coconut milk, cauliflower, and carrots; bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the vegetables are tender, about 6 minutes. <br /><br />Return the chicken to the skillet and heat through, stirring occasionally, about 1 minute. Remove the skillet from the heat and stir in the basil. Yields 1 1/2 cups per serving.<br /><br />OK, on to the photos!<br /><br />First, get the mise en place set up so when it's go time you don't have to worry about measuring. My additions to the recipe are green beans, bamboo shoots, chicken broth, fish sauce, and I used broccoli slaw this time instead of shredded carrots simply because that's what I had on hand. Also, I used a different color pepper but it was still a sweet one. Finally, I omitted the table salt.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_3273.jpg"><br /><br /><br />After setting all of that up, I figured I earned a drink. What? It was Saturday night!<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_3275-1.jpg"><br /><br /><br />Go time. Sauté the chicken thighs.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_3276-1.jpg"><br /><br /><br />After they're sautéed, let them hang out for a bit.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_3281.jpg"><br /><br /><br />Sauté the peppers, green beans, and onions.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_3278.jpg"><br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_3279-1.jpg"><br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_3280.jpg"><br /><br /><br />After a few minutes add red curry paste according to your taste. I used two of these dollops but probably could have used one more.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_3282.jpg"><br /><br /><br />Gimme some sugar!<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_3283.jpg"><br /><br /><br />Stir constantly for about a minute and then add the liquids: light coconut milk, 3/4 c. chicken broth, and a tablespoon of fish sauce.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_3284.jpg"><br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_3285.jpg"><br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_3286.jpg"><br /><br /><br />Let it come to a boil then add the cauliflower, broccoli slaw, and can of bamboo shoots.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_3289.jpg"><br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_3290.jpg"><br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_3292.jpg"><br /><br /><br />The smell at this point is utterly amazing.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_3293-1.jpg"><br /><br /><br />Put a <strike>bird</strike> lid on it and let it simmer for about 5 or so minutes, until the vegetables are softened.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_3294.jpg"><br /><br /><br />Finally, add the chicken and stir in the basil.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_3295-1.jpg"><br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_3296.jpg"><br /><br /><br />Now ... eat! 1 1/2 cups is a great portion. I added 3/4 cup of brown rice and it was so filling and delicious. This scratches the Thai food itch that I get quite frequently and I love that I can eat Thai food without guilt!<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_3302.jpg">MaryCookshttp://www.blogger.com/profile/15209824209011764997noreply@blogger.com0tag:blogger.com,1999:blog-7225490919605305030.post-25554736665526692742012-01-13T21:40:00.000-08:002012-01-13T21:56:33.780-08:00Trader Joe's FindsOne meh, one yeah!<br /><br />First, the meh:<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_20120113_151720.jpg"><br /><br />Freeze Dried Raspberries.<br />They are very, very tart. They also are very seedy. Honestly, even though the bag is one serving and I was kind of snacking on them all afternoon at work I couldn't finish the bag. Between the extreme tartness (and I usually like tart!) and the excessive seeds there was no way this was a pleasant experience, unfortunately. They are 3 Points Plus for the whole bag.<br /><br />Now, the yeah:<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_20120113_152420.jpg"><br /><br />These fiber bars are kind of like Fiber One's Oats and Chocolate bar only better. Less calories, and actually more chocolate-y. And more peanut butter-y. This was a win-win here. Instead of practically inhaling it like I sometimes want to do with Fiber One bars I savored it. It was really rich and pretty dense so well worth taking my time with it. I actually put it down halfway through eating it. I LOVED it and hope Trader Joe's keeps them around for a long, long time. These bars are 3 Points Plus each and well worth it. (Fiber One Oats & Chocolate is now 4 Points Plus each.)<br /><br />------<br /><br />By the way, HI! :D I am cooking a bit more but my kitchen is small and not very maneuverable. I am doing <a href="http://www.weightwatchers.com/">Weight Watchers</a> again but for real this time. I'm really interested in reviewing food that's WW friendly. It could be a warning or recommendation to others. And you all know I've got an opinion!<br /><br />I will do other recipes as well. Tomorrow I'm going to cook a WW recipe that I'm going to modify a bit because while it was good when I first made it I think I have a way to make it KICK BUTT. And life is too short to eat things that don't kick butt!MaryCookshttp://www.blogger.com/profile/15209824209011764997noreply@blogger.com2tag:blogger.com,1999:blog-7225490919605305030.post-44898582577843719832011-09-24T11:01:00.000-07:002011-09-24T11:09:44.399-07:00Wow!What has happened in the past year?<br /><br />My cousins and I have opened a nice restaurant in Seattle. It opened January 3, 2011. I stuck with it until August when I decided that the restaurant business isn't really for me at this time due to my family situation. I went back to insurance and have been trying to get into a routine. That said, I fully plan on making this blog active again.<br /><br />Tomorrow I am going to my parents' house and will be brining chickens and putting them on the grill. We used to do this over a year ago and they came out so awesome. I'm going to do it again and I'll bring my camera to document the process.<br /><br />In the meantime, this was how I spent a lot of the summer:<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/280826_10150242263659232_561269231_7534318_1845678_o.jpg"><br /><br />Not bad, right? Chateau Bas rosé is delicious. And, yes, that's the patio of our restaurant.<br /><br />I learned a lot about wine over the past year and I anticipate writing more about it here in the future.MaryCookshttp://www.blogger.com/profile/15209824209011764997noreply@blogger.com1tag:blogger.com,1999:blog-7225490919605305030.post-10537307376558889912010-10-22T11:43:00.000-07:002010-10-22T11:45:12.940-07:00Wine PairingsToday I am working on wine pairings for my cousin's menu. I know wine...but the more I learn, the more I realize I don't know much about it!<br /><br />I have got one pairing down. I need to do two more. I wish I could sneak my camera into the event tonight to show photos. I may be able to sneak some cell phone photos, though!MaryCookshttp://www.blogger.com/profile/15209824209011764997noreply@blogger.com0tag:blogger.com,1999:blog-7225490919605305030.post-84036249805998308732010-10-21T09:00:00.000-07:002010-10-21T09:06:13.252-07:00Return!I have moved to a new place and am just getting my bearings. After Mr Mary Cooks died I barely cooked, if you can believe it. This is the first week I have even taken the time to create a weekly meal plan. Although this week has been a little crazy and we haven't always adhered to the plan it still gives me comfort that it is there for me as a guideline.<br /><br />Last night I made the most fantastic cocktail but I don't have a name for it yet. I am open to suggestions.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/68862_448760134231_561269231_5423063_4609021_n.jpg"><br /><br />I have to keep the exact proportions under wraps for just now (sorry!!) but I will tell you it contains gin (Aviation Gin, to be exact), lemon juice, and rosemary simple syrup. It's delicious served up (as pictured).<br /><br />There is something completely exciting happening right now in my life as regards food. When things go through I will share but, at this point, I feel like I have to keep things a little close to my chest until they are resolved. I do need whatever good mojo you can send me, though, because this thing is HUGE!MaryCookshttp://www.blogger.com/profile/15209824209011764997noreply@blogger.com1tag:blogger.com,1999:blog-7225490919605305030.post-11875903748379382092010-07-31T14:52:00.001-07:002010-07-31T16:08:04.230-07:00Buitoni Ravioli Blind Taste TestWhen <a href="http://www.foodbuzz.com">Foodbuzz</a> asked me to make two vegetable side dishes to go with Buitoni's new frozen meals for two I jumped at the chance. Foodbuzz gave me 10 coupons for free Buitoni meals and a stipend. My middle son's birthday was just in time to take advantage of this. Plus, my little foodie wanted a fancy birthday dinner for himself and his friends. Done!<br /><br />First, the side dishes. I made a salad with spinach and arugula mixed about 50/50.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_1977.jpg"><br /><br />I bought some glazed walnuts at teh store and used the bag.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_1978-1.jpg"><br /><br />Then, I sliced some strawberries.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_1980.jpg"><br /><br />I chunked off goat cheese from the log and put it in the salad.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_1982.jpg"><br /><br />Then, I made a simple vinaigrette: 1/4 c. white balsamic vinegar, 1/4 c. extra virgin olive oil, shallots, salt and pepper.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_1984.jpg"><br /><br />I whisked it together and mixed it in with the salad.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_1999.jpg"><br /><br />Guest starring in this blog post is Grandma Mary Cooks! She chopped the vegetables for me.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_1985.jpg"><br /><br />In olive oil, I sautéed zucchini, summer squash, asparagus, red bell pepper, shallots, and cherry tomatoes with some white wine.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_1992.jpg"><br /><br />After all of the vegetables were crisp-tender I sprinkled some parmesan cheese on top.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_1995.jpg"><br /><br />I cooked all of the raviolis and their various sauces.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_1993.jpg"><br /><br />We made three types of Buitoni raviolis:<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_2090.jpg"><br /><br />Shrimp & Lobster Ravioli<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_2091.jpg"><br /><br />Four Cheese & Spinach Ravioli<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_2092-1.jpg"><br /><br />Chicken & Mushroom Ravioli<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_2093.jpg"><br /><br />The Tween rings the triangle for his friends to come to the dinner table:<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_2010.jpg"><br /><br />The spread!!<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_2008.jpg"><br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_2000-1.jpg"><br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_2004.jpg"><br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_1999.jpg"><br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_2002.jpg"><br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_2001.jpg"><br /><br />Everyone really loved the Four Cheese & Spinach ravioli and the Chicken & Mushroom ravioli. I was surprised that the Shrimp & Lobster ravioli was not hit harder but I liked it a lot. As usual, I cooked so much food! No one knew I had heated up the sauce instead of cooking it myself! Score! Buitoni's stuff is spot on as usual. The preparation was so easy. As the water was heating up, I put the sauce packets in the pot. Once the water boiled, the sauce was ready to come out and the ravioli went in. Easy peasy.<br /><br />---------<br /><br />Here's where we get to a difficult part of the blog. Mr Mary Cooks unexpectedly passed away just two days before we had this birthday dinner. I mention this because we had to buy a cake from the store. We will all miss the awesome cakes that he made (along with every single thing about him).<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_2048.jpg"><br /><br />All in all, The Tween had a good day surrounded with his friends, their families, and love.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_2096-1.jpg"><br /><br /><br /><i>Special thanks to Foodbuzz and Buitoni!!</i>Maryhttp://www.blogger.com/profile/05079915419501308841noreply@blogger.com4tag:blogger.com,1999:blog-7225490919605305030.post-51570849338911196882010-06-15T22:14:00.000-07:002010-06-15T22:30:12.741-07:00Pork Tenderloin with Polenta and Mushroom Tomato SauceAt the store the other day I got a copy of the newest <a href="http://www.cleaneatingmag.com/minisite/ce_index.htm">Clean Eating</a> magazine. They have a great recipe in there for pork tenderloin that makes two meals.<br /><br />Ingredients:<br />2 lbs. pork tenderloin<br />2 cups polenta<br />24 oz. jar natural tomato basil pasta sauce<br />1 lb. mushrooms<br />oregano<br />sea salt<br />pepper<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_0313.jpg"><br /><br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_0316.jpg"><br /><br />Preheat the oven to 450 degrees. Spray a jelly roll pan with nonstick cooking spray and place the pork tenderloins on it. Season them with oregano, sea salt, and pepper. Put the pan in the oven for 10 minutes.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_0314.jpg"><br /><br />Meanwhile, slice the mushrooms.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_0317.jpg"><br /><br />Spray another jelly roll pan with nonstick cooking spray. Spread the mushrooms on the pan and sprinkle with pepper. After the pork has cooked for 10 minutes put the mushrooms in the oven with the pork and roast both for about 20 minutes.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_0319.jpg"><br /><br />Pour 8 cups of water into a large pot and bring to a boil.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_0322.jpg"><br /><br />After the water is boiling, pour in the polenta slowly and stir.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_0327.jpg"><br /><br />Stir the polenta with a long handled wooden spoon until it is cooked, about 10 minutes.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_0330.jpg"><br /><br />Get the pork out of the oven and let stand for 10 minutes or so.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_0320.jpg"><br /><br />Heat the pasta sauce until it is warmed through, about 5 minutes.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_0325.jpg"><br /><br />Add the mushrooms to the sauce and heat through, about 2 minutes.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_0337.jpg"><br /><br />Slice the pork in order to serve. Only slice one tenderloin.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_0334.jpg"><br /><br />After serving polenta to everyone's plates pour it in an 8x8 pan for the next dinner.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_0335.jpg"><br /><br />I served about 1/2 cup of polenta, 1/2 cup or pasta sauce, and a quarter of one of the tenderloins on each plate. The leftovers will be used for a different meal in a few days.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_0340.jpg"><br /><br />This was delicious comfort food. Everyone except the preschooler loved it, but she doesn't like anything. ;-) (Okay, she did love the banana bread in the previous post!)Maryhttp://www.blogger.com/profile/05079915419501308841noreply@blogger.com0tag:blogger.com,1999:blog-7225490919605305030.post-38768504157634100032010-06-15T09:46:00.000-07:002010-06-15T10:02:31.285-07:00Banana BreadI can't believe it has been since April when I last posted. I am going to be more dedicated to this blog now and suddenly seem to have a lot more spare time. Economy, anyone?<br /><br />Yesterday was my daughter's "Special Sharing Day" at preschool. What this means is she gets to bring a toy or two to share and talk about at school. It's sort of like show-and-tell only she gets to let other kids play with her special toys. It's optional, but she can also bring in a snack for all of the kids. Since we had four overripe bananas in the house I decided to get up early and make banana bread. I want to tinker with the recipe to see if I can make it ultra-healthy (it's already healthy) using wheat flour and agave nectar instead of sugar so we'll see. Next time I have bananas in need of mashing I'm going to play!<br /><br />Here's the healthy recipe:<br /><br />------------------<br /><br />Healthy Banana Bread<br /><br />Makes one loaf<br />Prep time: 10 minutes<br />Baking time: 1 hour<br /><br />Ingredients:<br /><br /> * 2 eggs<br /> * 2/3 cup white sugar<br /> * 2 ripe bananas, mashed<br /> * 1/2 cup nonfat plain yogurt<br /> * 1/3 cup unsweetened vanilla almond milk (I like Almond Breeze)<br /> * 1 tablespoon canola oil<br /> * 1 tablespoon vanilla extract<br /> * 1 3/4 cups all-purpose flour<br /> * 2 teaspoons baking powder<br /> * 1/2 teaspoon baking soda<br /> * 1/2 teaspoon salt<br /> * 1 teaspoon cinnamon<br /><br />Directions:<br />Preheat the oven to 325 degrees. Spray a loaf pan with nonstick cooking spray and lightly flour the pan.<br /><br />In a large bowl, beat the eggs and the sugar on medium together for 5 minutes. At the end you should have a custard consistency. Turn the beater to low and beat the bananas, yogurt, almond milk, canola oil, and vanilla extract until all liquid ingredients are incorporated.<br /><br />In a medium bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon. Fold into the liquid ingredients with a spatula until just moistened. Do not overly mix.<br /><br />Pour the batter into the prepared loaf pan and put in the oven for about 1 hour. Check after 50 minutes by inserting a toothpick in the middle of the loaf. If it comes out clean the bread is done. Cool in pan on a rack for 15 minutes. Then remove from pan and continue to cool the loaf on the rack for another 30 minutes if you can resist the pull of warm banana bread.<br /><br />------------------<br /><br />I was only able to take two photos since I was in a hurry to get it done and get my daughter to school. First is a photo of the batter in loaf pans ready to go into the oven and second is a photo of the delicious bread. I made two loaves but please note the recipe above is only for <i>one loaf</i>.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_0292.jpg"><br /><br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_0293.jpg"><br /><br /><br /><br />Unfortunately I did not get to taste this. However, every single person who I saw at the daycare yesterday evening told me how delicious it was. One of the women who works at the daycare said there was a little left and wanted to have it for breakfast this morning! My daughter said, "I LOVED it!!"Maryhttp://www.blogger.com/profile/05079915419501308841noreply@blogger.com2tag:blogger.com,1999:blog-7225490919605305030.post-27487268113846308612010-04-19T18:56:00.000-07:002010-04-19T20:18:58.921-07:00Wine PhotosFor the second year in a row I have come home from a wine event with more whites than reds. Hmmm... White wines tend to be more affordable, especially in Woodinville. Finding a $10 bottle of wine was impossible, which is frustrating. When I go to the Spring Barrel Opening in Yakima Valley there are plenty of decent $10 wines.<br /><br />Anyway, here we go.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_9911.jpg"><br /><br /><a href="http://www.briancartercellars.com/the-wines/index.php">Brian Carter Cellars Corrida</a>. <br />According to the website: <i>Spanish-style Red Blend (Exclusive to Wine Club members)<br />Modeled after the noble Tempranillo based blends of Spain, the wine also contains Merlot, Cabernet Sauvignon and Granacha. A beautiful dark garnet color greets you with aromas of blackberry, rose petals, cedar and spice. Plenty of fruit flavors envelope the mouth along with soft tannins and a long juicy finish.</i><br /><br />Because I joined the wine club yesterday I was able to get two bottles <u>and</u> a tasting of it. It was delicious! Seriously - so yummy. It was smooth but complex.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_9914.jpg"><br /><br />Brian Carter Cellars Oriana. Again, from the website:<br /><i><br />ORIANA (Latin for 'golden lady')<br />Uniquely Aromatic White Wine Blend<br />Oriana utilizes two grapes originally from the Rhone Valley of France. The core variety, Viognier, is rich in aromas of peaches and apricots and Roussanne deepens the peach character and adds a hint of melons. Then blend is finished with Riesling to add a touch of pears and apple blossoms. This richly textured wine finishes with food friendly acidity.</i><br /><br />I've had this wine before (a couple of years ago) and loved it. Brian Carter is a mad genius of wine blending. Seriously.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_9915.jpg"><br /><br />Northwest Totem Cellars Salish. It's a white blend that is refreshing and semi-dry. It will be perfect for a summer dinner.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_9916.jpg"><br /><br /><a href="http://www.airfieldwines.com/wines/">Airfield Estate Winery's Bombshell Red.</a><br />From the website: <i>41% Syrah, 35% Merlot, 11% Cabernet Sauvignon, 5% Sangiovese, 4% Malbec, 3% Cab Franc<br /><br />A beloved favorite of many, this approachable signature red table blend has overlapping aromas of oak, vanilla, raspberry jam, and blackcurrants, leaving lingering flavors of dark fruit and toasted oak on the palate. With a rounded, full-bodied mouthfeel, this red blend provides supple tannins ample for pairing with a wide range of foods.</i><br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_9917.jpg"><br /><br />Airfield Estate Winery's Unoaked Chardonnay. I have discovered that I rather enjoy unoaked Chardonnay (but still don't like oaked Chardonnay). From their website:<br /><i>Crisp, dry, and refreshing with aromas of honeysuckle, melon, and tropical fruit, this 100% stainless steel fermented Chardonnay showcases authentic varietal characteristics. Citrus flavors engage the palate with a round, lively mouthfeel and a lingering finish. This wine is enjoyable on its own or pairs nicely with seafood and pan-Asian cuisine.</i><br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_9918.jpg"><br /><br />This is the wine I was waiting to taste. I was pretty excited! It is <a href="http://www.nwtotemcellars.com/index.php?option=com_content&task=view&id=13&Itemid=30">Northwest Totem Cellars Late Harvest Viognier.</a> To say this is delicious is a vast understatement. It is definitely a dessert wine but not overly syrupy or sickly sweet. I love it!<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_9920.jpg"><br /><br /><a href="http://www.efeste.com/wines/">Efesté Evergreen Riesling.</a> From their website:<br /><i>The Evergreen Riesling combines mineral and slate with flavors of white peach and linden. This wine finishes with wonderful focus and a backbone of mandarin orange.</i><br /><br />This wine would be <i>fantastic</i> with Asian food. I could easily see drinking it with some nice Thai food.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_9921.jpg"><br /><br /><a href="http://www.washingtonwine.org/washington-wine/wineries/hestia-cellars/">Hestia's Chenin Blanc.</a> This was crisp and wonderful! This would be really great with chicken or a light fish like tilapia.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_9922.jpg"><br /><br /><a href="http://www.chattercreek.com/index.htm">Chatter Creek's Orange Muscat.</a> For some reason this wine is not on their website. This was sweet, light, and a perfect brunch wine.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_9924.jpg"><br /><br /><a href="http://pagecellars.com/index.php?main_page=product_info&cPath=1&products_id=9">Page Cellars Lick My Lips Syrah.</a> Are you joking me? Did I really pay $27 for a bottle of Syrah? Oh, yes, I did. It is soooooooooo jammy and yummy. My undying love for the Syrah grape lives on.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_9925.jpg"><br /><br /><a href="http://www.cuillinhills.com/our_wines_current.html">Cuillin Hills Dungeon Syrah</a> is another delicious Syrah! From their website:<br /><i>Varietals: 86% Syrah, 14% Grenache<br />Vineyards: Snipes Canyon, Meek, Sagemoor Weinbau<br />Cooperage: 35% New, Mixed<br />Aging: 20 Months<br /><br />Tasting notes provided by Wine Advocate-<br />“The 2007 The Dungeon Syrah also contains 14% Grenache. Dark ruby/purple in color, it offers up a spicy nose of meat, game, underbrush, kirsch, and blueberry notes. Layered, dense, and sweetly-fruited, this impeccably balanced, large-scaled effort will drink well for another 8 years.”<br /><br />Recommendations: Decant min. 15 to 30 minutes.</i><br /><br />Oh yes, yes, yes. I am going to be cellaring this one for a while, I think.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_9927.jpg"><br /><br /><a href="http://giffordhirlinger.com/releases/2007-stateline-red">Gifford-Hirlinger Stateline Red.</a> We tasted this one, then a 100% Merlot and a 100% Cabernet Sauvignon. This is a blend of the two and, believe me, the best. These two grapes bring out the best in each other like an old married couple or best friends. From their website:<br /><i>The Wine<br /><br />The Stateline Red is a simple blend of 50% Merlot and 50% Cabernet Sauvignon. This wine is a very food-friendly, versatile wine with enough structure to pair with a steak, but also fruit forward enough to pair with seafood dishes!<br />Case Production:<br /> * 418<br /><br />Varietal Composition:<br /> * 50% Merlot <br /> * 50% Cabernet Sauvignon<br /><br />Barrel Aging:<br /> * 17 Months<br /><br />Oak Program:<br /> * 100% Neutral Oak</i><br /><br /><br /><br />And that's it! I am really excited to be tasting these lovely Washington wines.Maryhttp://www.blogger.com/profile/05079915419501308841noreply@blogger.com0tag:blogger.com,1999:blog-7225490919605305030.post-39796860372937407692010-04-19T12:03:00.000-07:002010-04-19T12:09:02.918-07:00Wine, Wine, Wine!I will add photos later but yesterday I attended the <a href="http://www.woodinvillewinecountry.com/">Passport to Woodinville</a> wine tasting. It was amazing! I tasted wonderful wines. Among my favorites were <a href="http://www.briancartercellars.com/">Brian Carter Cellars</a> (I joined their wine club!!), <a href="http://www.efeste.com/">Efesté</a>, <a href="http://www.airfieldwines.com/">Airfield Estates Winery</a> (their unoaked Chardonnay was fabulous!), and <a href="http://www.nwtotemcellars.com/">Northwest Totem Cellars</a>, one of my newest favorite wineries! They have a Late Harvest Viognier (YUM!) and a white wine blend called Salish that are good. Their reds were good as well!<br /><br />I will review the wines as I drink them. I am super excited about my wine purchases yesterday.Maryhttp://www.blogger.com/profile/05079915419501308841noreply@blogger.com0tag:blogger.com,1999:blog-7225490919605305030.post-30266511320845907172010-03-27T00:30:00.001-07:002010-03-27T00:40:52.756-07:00Winner Winner Chicken Dinner!<img src="http://i49.photobucket.com/albums/f289/vespachica/other/2010-03-27002432.jpg"><br /><i>(Sorry for the crappy quality...I took it with my phone and it's after midnight!)</i><br /><br /><br />Here are all of the names written on strips of paper, folded, and put in a bowl. (Don't worry - I wasn't cheating. I was recycling! The reverse side had my notes for a review of one of the wines.) Mr Mary Cooks drew the name and definitely did it blind as I made him do it after he had gone to bed and his glasses were off. Heh. Timing is everything! ;-)<br /><br /><a href="http://ourfabulesslife.blogspot.com/">Alena</a> is my winner of the $50 Grocery Outlet gift card! Yay!!! <a href="http://ourfabulesslife.blogspot.com/">Check out her fabuLESS life here.</a> It's a great blog!<br /><br />Congratulations!<br /><br />And a special thank you to all who entered the drawing. It was really fun to do and my very first giveaway with special thanks from <a href="http://www.groceryoutlet.com/">Grocery Outlet!</a>Maryhttp://www.blogger.com/profile/05079915419501308841noreply@blogger.com1tag:blogger.com,1999:blog-7225490919605305030.post-57001298926153330722010-03-26T23:53:00.000-07:002010-03-27T00:11:36.451-07:002005 Yering Station MVRI'm a bit late on this entry as well. Came home from work and napped for a few hours. My immune system seems hellbent on catching a cold! Boo!<br /><br />It's not going to stop me from posting about this fantastic wine, though!!<br /><br />Front of the bottle:<br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_9623.jpg"><br /><br />Back of the bottle:<br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_9625.jpg"><br /><br /><a href="http://www.yering.com/cpa/htm/htm_article.asp?page_id=53">2005 Yering Station MVR</a>!<br /><br />To say that I was looking forward to this wine is a vast understatement. The second I put it in my cart at <a href="http://www.groceryoutlet.com/">Grocery Outlet</a> (a bargain at $5.99! Elsewhere it's $18.99) I knew I'd want to drink and drink and drink it. This wine is comprised of 54% Marsanne, 36% Viognier, and 10% Roussanne. There's a hint of pear on the nose. Drinking the wine, it's crisp and clean. This is definitely not a sweet white wine. While I was drinking the wine I kept imagining a backyard barbecue with chicken and pasta salads and sun. It's definitely a summer wine so if you have the chance to buy it during GO's wine sale from March 30th through April 3rd you should do it! Summer is not so far away.<br /><br />But, back to the wine. I definitely get a lot of green apple with this wine. Mr Mary Cooks had only one glass (he's not a fan of whites) but I easily drank the rest of the bottle. I am an equal opportunity wine drinker. If you're only a marginal fan of white wines you may not like this. The Mr said it smelled like Play-Doh. While I could see how he could smell that I didn't think it was a bad thing.<br /><br />By the way, we drank this with a whole chicken cooked in the slow cooker.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_9628.jpg"><br /><br />I was intending on blogging the recipe but, quite frankly, the chicken turned out dry (!!) and not all that great. I was disappointed but it reinforces my desire to have a programmable slow cooker vs. my old-school "off-low-high" model.<br /><br />I have more wines to blog about even though the "official" period has ended. I have three bottles left and I'm intending on sharing them all with you!Maryhttp://www.blogger.com/profile/05079915419501308841noreply@blogger.com1tag:blogger.com,1999:blog-7225490919605305030.post-84554900892105532052010-03-25T23:25:00.000-07:002010-03-25T23:36:35.832-07:002009 Buckley's Cove MerlotI'm getting this one in right under the wire. I had a crazy day at work and then right after some friends and I went to a book reading and signing by <a href="http://chrismoore.com/">Christopher Moore.</a> It was good fun but we were in line for about 2 hours. Totally worth it, though!<br /><br />But, to the wine please! We drank a <a href="http://www.aussievineyards.com/usa/wines/brand:buckleys_cove/2009-buckleys-cove-south-eastern-australia-merlot">2009 Buckley's Cove Merlot</a> with polenta pasticciata (recipe coming tomorrow!). The wine costs $2.99 at Grocery Outlet compared to $12.99 elsewhere.<br /><br />Front of the bottle:<br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_9607.jpg"><br /><br />Back of the bottle:<br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_9608.jpg"><br /><br />There are berries and cherries on the nose as well as a bit of a buttery caramel. For my money, it is far better than "2 Buck Chuck". It is mild, with very few tannins. It was better than I thought it'd be and fairly charactered for a three dollar wine. There are pepper notes at the end but no bitter lingering flavor. It would be good with a sharp cheese such as cheddar or parmesan. It's not very complex but, then, I didn't expect it to be. We did drink the whole bottle. Most of the time I drank it while sitting at the table surfing the internet on my laptop. It's perfect for sitting, lingering at the table with conversation.<br /><br />I don't think I would actively seek this wine out but I wouldn't turn it away, either.<br /><br />The back of the bottle is worth a read! It's very funny!<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_9618.jpg"><br /><br />Here's a teaser of the polenta dish:<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_9606.jpg">Maryhttp://www.blogger.com/profile/05079915419501308841noreply@blogger.com4tag:blogger.com,1999:blog-7225490919605305030.post-91853637104949876742010-03-24T18:30:00.001-07:002010-03-24T18:31:20.720-07:00Quick NoteQuick note about comments: I've been having problems with my email from Comcast so I have moved all of the notifications to a Gmail addresss (marycooksblog). I sincerely appreciate all of the comments from new readers! It's amazing and so flattering.<br /><br />Thank you!Maryhttp://www.blogger.com/profile/05079915419501308841noreply@blogger.com2tag:blogger.com,1999:blog-7225490919605305030.post-35320721792553386262010-03-24T18:15:00.000-07:002010-03-24T18:24:31.414-07:00Dragon Xanadu Cabernet-Merlot and Bacon Wrapped TenderloinsYes, it's bacon wrapped tenderloin time again. (We had six of them...) They were just as delicious the second day in a week.<br /><br />Obligatory food photo:<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/foodanddress022.jpg"><br /><br />Now, on to the wine! To go with this dinner we chose a 2005 <a href="http://www.xanaduwines.com/cpa/htm/htm_home.asp?page_id=83">Dragon Xanadu Cabernet-Merlot</a> purchased from Grocery Outlet. It was $5.99 (elsewhere $8.99). <br /><br />Front of the bottle:<br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/foodanddress001.jpg"><br /><br />Back of the bottle:<br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/foodanddress002.jpg"><br /><br />This is a wine that needs its breathing room. Once you let it open up it is very pleasant, almost jammy. We were getting a spicy finish. It tasted of allspice and nutmeg. The wine was also a little on the peppery side but definitely not overwhelming. The tannins were medium but not intimidating. It was so good with the steak. Mr Mary Cooks thinks it'd be good with duck or lamb. He said he'd prefer it to go with fatty food and definitely not with a lean meat. I think it'd be excellent with a creamy brie or some other soft, mild cheese. We would definitely feel confident serving this to guests or bringing it to a party.<br /><br />We drank the whole bottle which, I have to tell you, seems to be the true test with our week of wine tasting!<br /><br />I liked this wine. I am going to be keeping an eye out for other Xanadu wines from Down Under.Maryhttp://www.blogger.com/profile/05079915419501308841noreply@blogger.com0tag:blogger.com,1999:blog-7225490919605305030.post-42352206323520721732010-03-24T18:03:00.000-07:002010-03-24T18:12:37.984-07:00Win a $50 Grocery Outlet Gift Card!Comment here on this post if you'd like to be entered to win a $50 <a href="http://www.groceryoutlet.com/">Grocery Outlet</a> gift card!<br /><br />The contest will end at 8 pm Pacific time, Friday, March 26th. I will notify the winner by 10 pm Pacific that same night.<br /><br />Here are the conditions:<br />1. If you win, you agree to post on your blog what you have purchased with the gift card at Grocery Outlet.<br /><br />2. Once you post you agree to email me at marycooksblog @ gmail.com so I can notify Grocery Outlet.<br /><br />And that's it! Easy peasy!<br /><br />So please comment away!!Maryhttp://www.blogger.com/profile/05079915419501308841noreply@blogger.com13tag:blogger.com,1999:blog-7225490919605305030.post-13190863228346386792010-03-23T20:27:00.000-07:002010-03-23T21:01:54.630-07:00Two Wine Reviews and a Salmon Recipe<a href="http://www.groceryoutlet.com/">Grocery Outlet</a> wines again tonight. In case you're wondering why I was given this opportunity and why GO is ramping up their wine presence online, it's because they're going to be having a <i>fantastic</i> sale March 30-April 3. 20% off all wines! This is a great event and there will be some terrific bargains to be had so do not miss it!<br /><br />Tonight's first wine was a <a href="http://www.sylvesterwinery.com/cgi-bin/shop/ShoppingCart.cgi?func=ShowProductInfo&WineID=000107">2007 Sylvester Vineyards & Winery Rosé.</a> <br /><br />Front of the bottle:<br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_9558.jpg"><br /><br />Back of the bottle:<br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_9559.jpg"><br /><br />I bought this with the gift card given to me by GO for $3.99. Their sign said elsewhere it was $8.99.<br /><br />When I opened this and poured it in my glass the first thing I smelled was vinegar. This did not bode well. It's dry and Mr Mary Cooks claimed it tasted like "Kool-Aid rainwater." (Hey, I couldn't make that up by myself!) There's an unpleasant aftertaste with a sourness that's almost lemony. The text on the back label matches the flavor and character of the wine: vague and nondescript. I would have felt obligated to finish the bottle but since I didn't pay for it, I didn't.<br /><br />However, we did figure out a good use for it: it'd be a decent sangria wine. It also makes a good wine spritzer if you add lemon-lime soda. Just sayin'...<br /><br />We drank it with salmon that was still great after being in the freezer for a year and a half. This is salmon that we caught ourselves in Ketchikan, Alaska. I was overjoyed that not only was it still good but it was delicious! Are you ready for the food interlude?<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_9543.jpg"><br /><br />Ingredients:<br />4 4 oz. salmon fillets<br />2 Tbsp. canola oil<br />4 Tbsp. rice vinegar<br />4 Tbsp. soy sauce<br />2 Tbsp. brown sugar<br />4 cloves of garlic, minced<br />2 tsp. freshly ground black pepper<br />1/4 c. finely minced onion<br />2 Tbsp. sesame oil<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_9546.jpg"><br /><br />Mix all of the ingredients together in a small bowl.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_9548.jpg"><br /><br />Pour over the salmon fillets.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_9551.jpg"><br /><br />Let them marinade for 30 minutes.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_9552.jpg"><br /><br />Flip 'em over and let them go for another 30 minutes.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_9554.jpg"><br /><br />Put them in a pan and cook them in a 350 degree oven for 20 minutes. Then, broil them for about 5 minutes or so.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_9565.jpg"><br /><br />Ahhhh... I live a tough life, don't I?!<br /><br /><br />Okay, back to the wine. After the dismal performance of the rosé (and I truly was disappointed because I love a good rosé!) I decided to open a 2008 <a href="http://www.chateaud.com/wine/Lebaron_Ranch.php">Le Baron Ranch</a> Late Harvest Riesling.<br /><br />Front of the bottle:<br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_9560.jpg"><br /><br />Back of the bottle:<br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_9561.jpg"><br /><br />What<br />A<br />Godsend!<br /><br />Apple and apricot on the nose. It was only lightly syrupy but very, very sweet. It would make an excellent dessert wine. It was such a treat, literally candy for adults! There were pear and apricot notes with a peach aftertaste. It was almost effervescent on the tongue when it touched. It finished clean on the palate. I knew it might yield a nasty hangover in the morning (due to the sugar content) but I didn't care! The bottle was completely consumed, mostly by me. There was a bit of a starfruit note as it warmed. I loved, loved, loved this wine. If I could drink it every day I would do it.<br /><br />It was $10.99 at Grocery Outlet, elsewhere $44.99. Honestly, for a Late Harvest that might be a wee bit inflated (I'd believe it more for an ice wine) but no matter. It was definitely worth the eleven bucks. I am going to head back to GO for more! You should, too, if you know what's good for you.Maryhttp://www.blogger.com/profile/05079915419501308841noreply@blogger.com6tag:blogger.com,1999:blog-7225490919605305030.post-67192107293785465412010-03-22T18:30:00.000-07:002010-03-22T19:19:55.190-07:00Grocery Outlet Wine!<img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_9513.jpg"><br /><br />Can you believe I bought all 9 of these bottles from Grocery Outlet for $50? Okay...I fib just a little...I went over by $1. ;-)<br /><br /><a href="http://www.groceryoutlet.com/">Grocery Outlet</a> gave me a $50 gift card with which to buy wine and review it here on my blog. Sweet! The first wine I am reviewing is a 2007 Renovales Malbec. I have been trying to research this on the internet but have come up with nothing. My Google-Fu is failing me! I bought this at Grocery Outlet for $4.99 and their price tag said to compare it to $9.99 in other stores.<br /><br />Front of the bottle:<br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_9515.jpg"><br /><br />Back of the bottle:<br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_9516.jpg"><br /><br /><a href="http://www.winereviewonline.com/ed_on_Mendoza.cfm">I do know that Mendoza is a good place for Malbecs.</a> I have a soft spot in my heart for Malbecs so that's why I decided to start with this one.<br /><br />I poured it in my glass and let it breathe for a little bit. It looked beautiful and dark.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_9518.jpg"><br /><br />At first there was an oaky taste to it but that dissipated the more it breathed. Also at first there was a bit of a dull pomegranate taste to it and Mr Mary Cooks swears there was a ruby red grapefruit taste to it (I didn't get that at all). The tannins are very tame which makes this wine very approachable for someone who maybe has not had a lot of experience with red wines. This wine would be awesome with a creamy cheese like perhaps a chevre or even a stilton. I can imagine eating a salad comprised of arugula, rocket, pear, walnuts, and chevre while sipping on this wine.<br /><br />Instead, we had bacon-wrapped filet mignon (which will make another appearance later this week) and twice-baked potatoes.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_9524.jpg"><br /><br />This was a Christmas present from family of Mr Mary Cooks so it made this meal very economical!<br /><br />Anyway, back to the wine. It's much better when consumed with food. We drank the whole bottle so it definitely passed the test as it took very little effort to drink it all. It was mildly fruity and I bet it would age pretty well for another year.<br /><br />The only negative thing I can say about this wine is that there was an odd sedimentation in the first pour which was strange because it had been sitting upright for two days prior to opening it.<br /><br />I would definitely buy this wine again. It was delicious and for 5 bucks, an incredible deal!<br /><br />-----------<br /><br />Stay tuned later this week for an announcement! Grocery Outlet has given me a $50 gift card to give away here on the blog! There are some stipulations (you have to have a blog and post what you bought with it) which I will list tomorrow. I'll start accepting entries to the giveaway on Wednesday and announce the winner on Friday evening. Hooray!!!Maryhttp://www.blogger.com/profile/05079915419501308841noreply@blogger.com4tag:blogger.com,1999:blog-7225490919605305030.post-55654425387262430632010-03-17T13:39:00.001-07:002010-03-17T13:44:04.056-07:00Wine + Grocery Outlet = LOVE<img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_3977.jpg"><br /><i>(Note: these are not the wines I have purchased from Grocery Outlet...I still have to do my shopping!)</i><br /><br />I am super excited to announce that I am going to be blogging my wine purchasing experiences with <a href="http://www.groceryoutlet.com/">Grocery Outlet</a> next week! During the remainder of this week I will be putting together a menu comprised mostly of the awesome bargains you can find at Grocery Outlet along with the fantastic wines they offer.<br /><br />What?! You didn't know G.O. sold wine?! What?! You didn't know G.O. sold AWESOME wines?! Where have you BEEN???<br /><br />Stay tuned. They have provided me with a gift card for me to purchase wines and another gift card to give away to my readers. I'll announce how to get in on the drawing for the gift card over the weekend when I announce my meal plan for next week along with wine accompaniment provided by Grocery Outlet.<br /><br />This is going to be so great!Maryhttp://www.blogger.com/profile/05079915419501308841noreply@blogger.com5tag:blogger.com,1999:blog-7225490919605305030.post-28413277841691782022010-03-17T13:11:00.000-07:002010-03-17T13:35:18.135-07:00Greek Pasta Salad<img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_9479.jpg"><br /><br />Greek Pasta Salad<br /><br />This is so easy to make it's ridiculous. It can also easily be made vegetarian.<br /><br />Ingredients:<br />3/4 c. to 1 c. kalamata olives, halved<br />1 can artichoke hearts, quartered<br />2-3 roasted red bell peppers, cut into strips<br />1 c. feta<br />1/2 red onion, cut into slices then quartered<br />2 chicken breasts, grilled then cut into 1" chunks<br />1 lb. rotelle pasta, cooked and rinsed with cold water<br />1/3 c. or so Greek salad dressing<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_9445.jpg"><br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_9446.jpg"><br /><br />First, I sliced half a red onion then quartered the slices so they became manageable pieces for eating.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_9448.jpg"><br /><br />Meanwhile, I grilled two chicken breasts that I had seasoned with <a href="http://www.greekseasoning.com/">Cavender's Greek Seasoning</a>. (So delicious! Good on french fries!)<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_9450.jpg"><br /><br />Quarter the artichoke hearts. I like to get these in cans without marinade. That way you control the flavor AND the fat content!<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_9451.jpg"><br /><br />I get my roasted red peppers in a jar without any fat also. I sliced these into strips.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_9455.jpg"><br /><br />Cut the kalamata olives in half. Try not to eat too many as you're prepping this dish!<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_9459.jpg"><br /><br />After the pasta has cooked, rinse it with cold water until it has totally cooled.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_9460.jpg"><br /><br />Admire the feta and the dressing since you don't have to do anything to prepare them...<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_9461.jpg"><br /><br />Once the chicken is cooked thoroughly, let it cool for about 15 minutes.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_9469.jpg"><br /><br />Cut into bite-sized chunks and add to your salad bowl.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_9474.jpg"><br /><br />Add the pasta, feta, and dressing. I "eyeballed" the dressing. In the end it was about 1/3 cup but you can use more or less, depending on your tastes. In our house we like a lightly dressed salad in general for just a hint of flavor. I don't like to overwhelm the flavors of the other ingredients.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_9477.jpg"><br /><br />Now it's done and time to serve! This pasta salad is excellent for a weeknight dinner and if you double it, I can definitely see it being very popular at a potluck. If you leave the chicken off it's vegetarian friendly (so I'll add the vegetarian tag anyway).<br /><br />Everyone in the family loved this dish. The preschooler picked out the onions but liked everything else. Middle son and husband had three servings!!Maryhttp://www.blogger.com/profile/05079915419501308841noreply@blogger.com3tag:blogger.com,1999:blog-7225490919605305030.post-89729636040019058612010-02-09T12:03:00.000-08:002010-02-09T12:18:17.505-08:00Tuna and White Bean SaladTo placate my masses I must re-emerge with a wonderful recipe, one so great that once you make it yourself you will moan with delight and forget all about my absence here from the blog. This, my friends, is just such a recipe.<br /><br />I came across this recipe when some coworkers and I took an Italian cooking class. Really, it was more of a cooking demonstration and tasting since there were no hands-on opportunities. Regardless, I came away with one of the best recipes I've ever tried in my life. No, I am not exaggerating!<br /><br />Tuna and White Bean Salad<br />2 cans Italian tuna, in olive oil<br />2 cans cannellini beans<br />1/2 red onion, sliced very thinly<br />Leaves from celery (the light green parts inside)<br />Juice of one lemon<br />6 Tbsp. olive oil<br />Salt and pepper to taste<br />Pinch of sugar<br /><br />Ingredients photo:<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/WhiteBeanandTunaSalad006.jpg"><br /><br />(2 lemons pictured because I wasn't sure how much juice I'd get from one. Only use one, which should give you about 4-5 Tbsp. of juice.)<br /><br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/WhiteBeanandTunaSalad007.jpg"><br /><br />Close-up shot of the tuna. Find this tuna! Specialty markets may have it. I found mine at an import food shop here in Seattle. It's worth it...trust me on this. If you like, you can use regular tuna canned in oil or water but the flavor will be different and not as rich.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/WhiteBeanandTunaSalad011.jpg"><br /><br />Take off all the stalks from the celery. You're after all of the light green leaves. You can use some of the darker green leaves but not too many! The green leaves have a wonderfully delicate flavor that adds so much to this salad.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/WhiteBeanandTunaSalad012.jpg"><br /><br />Special Italian beans...yum! These tasted amazing. I got them from the import shop as well.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/WhiteBeanandTunaSalad013.jpg"><br /><br />Slice the red onion verrrrrrrrry thinly. You can use a mandoline if you like but I just used a knife.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/WhiteBeanandTunaSalad019.jpg"><br /><br />Mmmmm...tuna.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/WhiteBeanandTunaSalad015.jpg"><br /><br />Mmmmm...tuna. ^_^<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/WhiteBeanandTunaSalad020.jpg"><br /><br />Put the lemon juice in a separate bowl.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/WhiteBeanandTunaSalad021.jpg"><br /><br />Add the olive oil.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/WhiteBeanandTunaSalad024.jpg"><br /><br />Now add the salt, pepper, and pinch of sugar.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/WhiteBeanandTunaSalad025.jpg"><br /><br />Incorporate the dressing carefully. You don't want to break up the tuna too much.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/WhiteBeanandTunaSalad029.jpg"><br /><br />Enjoy! Yes, I did eat this whole bowl. No, I don't feel guilty. It was amazing!<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/WhiteBeanandTunaSalad026.jpg"><br /><br />Obligatory cocktail shot: this time a dirty martini for Mr. Mary Cooks!Maryhttp://www.blogger.com/profile/05079915419501308841noreply@blogger.com3tag:blogger.com,1999:blog-7225490919605305030.post-10035382066050230832010-02-04T19:52:00.000-08:002010-02-04T19:54:56.765-08:00Wow!It has been a really long time since I updated. I have some photos of food that I am going to upload this weekend. The kids will be gone so I should have some quiet time to really work on the blog and get things updated. Maybe I'll launch a new look, too!<br /><br />I just wanted to drop a note that I am still around. I've got some great posts to put up with regards to great products I've been able to try thanks to <a href="http://www.foodbuzz.com">Foodbuzz!</a><br /><br />Check back over the weekend!Maryhttp://www.blogger.com/profile/05079915419501308841noreply@blogger.com0tag:blogger.com,1999:blog-7225490919605305030.post-82155874571164806602009-10-29T23:06:00.000-07:002009-10-29T23:19:24.468-07:00Taquito CasseroleMy dad got this recipe from somewhere...perhaps the back of a box of taquitos. Anyway, it's a great recipe and lately I've made it a few times.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_8051.jpg"><br /><br />Ingredients:<br />1 box of <u>unthawed</u> taquitos (you need about 30)<br />28 oz can refried beans<br />20 oz can enchilada sauce<br />4 oz can chopped olives<br />4 oz can chopped green chiles<br />1 bunch green onions, chopped<br />2 cups of shredded cheese<br /><br /><br />Preheat your oven to 400 degrees.<br /><br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_8053.jpg"><br /><br />First, chop the green onions. Use the white and green parts. I love this photo. I love green onions! Hey, win-win!<br /><br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_8058.jpg"><br /><br />Put the refried beans, green onions, olives, and green chiles into a microwave-safe bowl. Stir everything up so it's all happy together. Microwave for about 3-4 minutes, stirring halfway through.<br /><br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_8059.jpg"><br /><br />Meanwhile, spray a 9x13 casserole pan with nonstick cooking spray. Lay down some taquitos.<br /><br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_8060.jpg"><br /><br />Drizzle about half of the enchilada sauce over the taquitos.<br /><br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_8061.jpg"><br /><br />Put half of the refried bean mixture over the taquitos.<br /><br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_8062.jpg"><br /><br />Spread half of the cheese over the refried beans.<br /><br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_8063.jpg"><br /><br />Repeat layers! Cover with foil and cook for about 50-60 minutes, or until hot. Cover with remaining cheese and put back into the oven until the cheese is melted.<br /><br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_8065.jpg"><br /><br />This is pure comfort food. It's like enchiladas without all that pesky rolling! Add salsa, sour cream, and guacamole for a religious experience.<br /><br />Taquito casserole is so great. Aside from the cooking, it really doesn't take much active time at all. You can use the taquitos that are corn or flour tortillas. I like both.<br /><br />And now my stomach is grumbling. Maybe there are some leftovers still left in the refrigerator...Maryhttp://www.blogger.com/profile/05079915419501308841noreply@blogger.com2tag:blogger.com,1999:blog-7225490919605305030.post-35668423919006688202009-08-22T09:16:00.000-07:002009-08-22T09:30:56.305-07:00Let's Kick It Up a Notch!<a href="http://www.foodbuzz.com/">Foodbuzz</a> sent me a terrific package filled with goodies from Emeril's product line.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_6179.jpg"><br /><br />The package contained chicken broth, Emeril's Essence, Emeril's Chicken Rub, and a horseradish mustard. I immediately got inspiration from the mustard.<br /><br />Kicked Up Honey Mustard Shrimp<br /><br />Ingredients:<br />Shrimp (I think this is the 3 pound bag from Costco)<br />4 Tbsp. Honey<br />4 Tbsp. Mustard<br />2 Tbsp. Olive Oil<br />Salt & Pepper to taste<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_6275.jpg"><br /><br />The star of this dish is Emeril's Kicked Up Horseradish Mustard!<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_6276.jpg"><br /><br />Add the ingredients into a bowl. Here's a photo of the mustard outside of the bottle. It looks (and tastes!) amazingly great!<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_6277.jpg"><br /><br />Whisk the ingredients together until they are all incorporated.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_6278.jpg"><br /><br />Put the shrimp and marinade into a zip top bag and let marinate for about 30 minutes. You can marinate it longer if you'd like.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_6281.jpg"><br /><br />Put the shrimp on skewers to prep for the BBQ.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_6283.jpg"><br /><br />BBQ the shrimp until they are pink and cooked throughout. This doesn't take very long, maybe 4-5 minutes.<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_6295.jpg"><br /><br />Serve the shrimp. These did not last long at all. Everyone at our party adored them!<br /><br /><img src="http://i49.photobucket.com/albums/f289/vespachica/food/IMG_6298.jpg"><br /><br /><br />Since I received this package I have been using Emeril's Essence for a lot of things, most notably steak and (separately) scrambled eggs. It's delicious! I definitely recommend his products. I hadn't ever bought them before but you can bet that now they're in rotation in my kitchen.Maryhttp://www.blogger.com/profile/05079915419501308841noreply@blogger.com2