Old Fashioned and 10 Thoughts from the Holidays

Instead of writing a long boring summary of the holidays, the following are the 10 thoughts I had. For flare, I've added pictures of the Denver Zoo's Zoo Lights.

I was double-downed. Get it - wearing two down jackets? Har har.

1. "Yay, I finished one fingerless mitten" - Is there a point in making another?

2. "I need to stop drinking." - When my dad beat us all at cards, winning two games and $8.

Our tree topper. I know you're jealous!

3. "Snowshoes!!!!! And they aren't girly colors, yipee!" - Thanks Mom and Dad.

4. To Gas Monkey - "C'mon. Let me open just one." - Happy day.

5."Wii is the Devil!" - I quickly learned that throwing the "baseball" like a real baseball gets you nowhere but the couch, in pain. Stretch first!

6. "Oh my goodness! These are the best short ribs I've ever had" - When eating out for Christmas Dinner.

7. "That is a lot of smoked turkey." - While staring at the few pounds of smoked turkey Gas Monkey's mom brought.

Gas Monkey, his mom and brother.

8. "CORIN - what is wrong with you?!" - Talking to my cat, the compulsive eater, who consumed more than 5 cookies, ripped a bag of pistachios and a bag of rolls, but ignored the crab and turkey offered him.

9. "Crud - I need to start writing down my resolutions. There are so many."

10. "Ugh - work tomorrow?!" - Busy busy.

Gas Monkey with another gassy monkey.

Hope y'all enjoyed your holidays! Here is an Old Fashioned for your enjoyment.

Old Fashioned

Dash of water

Sugarcube

Angostura bitters

Orange peels (or slice)

Cherry

2 oz. Maker's Mark (or any kind of whisky - preferably good whisky)

Ice

1. In a cocktail glass, add water, sugarcube, 2 dashes of Angostura bitters, orange peel and cherry. Smash until well mixed.

2. Add ice and Maker's. Stir a few times.

3. Serve with a cherry and orange slice for a garnish.

4. Enjoy!

Happy Holidays - I'm Out

Hey guys. The holidays are rapidly approaching and therefore I'm taking a "siesta." Life is going to be too busy over the next week to worry about blogging and photographing everything. Hope you enjoy the end of the month and I'll see you in 2011!

P.S. My cat ate a lot of Christmas cookies this morning. Green powder everywhere. I hope he has a stomachache.

(Not So Sloppy) Sloppy Joes for Gas Monkey's Birthday

Happy Birthday Gas Monkey! You've had a big, busy year again. As always you've made me proud and I hope your day is special. Thanks for keeping me warm at night and always making breakfast on the weekends. Love you!

I hated, HATED sloppy joes as a kid. That is probably because they were made with a McCormik powdered seasoning mix - gross. To be fair, I think my mother only made them once every couple of years, to spice things up. Then, about a year ago I found this recipe and used turkey instead of beef. I love them! Although they never get quite as "shloppy" as on Billy Madison. They make great leftovers.

(Not so Sloppy) Turkey Sloppy Joes

1 lb ground turkey (or beef)

1 cup ketchup

4 tbsp water

2 tbsp brown sugar

2 tsp Worcestershire sauce (or more if you'd like)

2 tsp mustard

1/2 tsp garlic powder

1/2 tsp onion powder

Salt to Taste

4 Buns

1. In a saucepan, cook turkey, drain.
2. Sit in the remaining ingredients (minus the buns, of course)
3. Heat to a boil
4. Reduce heat
5. Cover, simmer 20-40 minutes, or until it reaches your desired degree of sloppiness.
6. Shlop on bun and enjoy!

Eggplant Parmesan and Daddy-Daughter Dates

Daddy-daughter dates are awesome. I highly recommend them, regardless of whether you are 5 or 25. I got pretty darn lucky in the dad department, because he is quite a badass in his ripe old age. (He is not that old, but soon he will be delving into the age where he’s done ripening and about to start rotting. Thank goodness I still have 30 years before I have to change his diapers.) He’s athletic, Cultured (that’s right, with a capital C), funny, easy-going, and young at heart. We can talk about the environment, books, movies, sometimes music, and politics, which makes sense since he was the one who brainwashed me from an early age.

About once every month or two, we go on a date. We usually do things that Gas Monkey is not so interested in, such as going to the theatre. The other day we went to the traveling “King Tut” exhibit at the Denver Art Museum. It was fun, although rather small. As a retired amateur Egyptologist (I studied Egypt religiously for about 9 years, read over 40 books, created 8 notebooks on different subjects including, religion, monuments and cities, pharaohs, daily life, and writings – my experience in a nutshell), I found the exhibit somewhat boring. But I took pride in my dusty knowledge, walking through with my nose held high. I can be quite the knowledge snob unfortunately. Poor dad didn't get to listen to Harrison Ford's narrated audio tour, because he had me instead.

Eggplant Parmesan. What to say? It was about how I expected it - ok. Except next time I will peel the skin first. What is the etiquette with that? Skin or no skin? I found more recipes quite vague on the subject.


Merut's Baked Eggplant Parmesan

1 medium sized eggplant, sliced into 1 inch slices
2 eggs
1 cup Panko bread crumbs
1/4 cup shredded Parmesan
1/2 tsp sage
1 tbsp basil
1/4 tsp salt
1/2 tsp powder
1 tsp onion pepper
1 tsp garlic powder
3 cups spaghetti/marinara sauce - use your favorite (homemade or store-bought)
Mozzarella (couple of handfuls)

1. Slice the eggplant into 1 inch slices.
2. In a bowl, stir eggs.
3. In a bowl, mix panko crumbs, parmesan, sage, basil, salt, pepper, onion powder, and garlic powder.
4. Prepare a casserole dish. Apply nonstick, and then spread a slight layer of marinara sauce on the bottom of the dish. Make sure you reserve 2/3 of your sauce.
5. Dip the eggplant slices in the egg, then cover with the dry mixture. Place the slices in one layer in the pan.
6. Spray oil over eggplant slices.
7. Top with remaining sauce and top with mozzarella. Cover dish with foil.
8. Place pan in an oven preheated to 375 degrees. Cook for 25 minutes. Remove foil and bake an additional 5 minutes.
9. Cool slightly and serve over pasta or as a side.

South Park's Reveals the Truth Behind Food Porn . . .

and the people who watch them. That's right folks, I'm posting South Park on my blog. I am from the South Park generation after all. Anyways, while the rest of this episode is way too inappropriate for my blog, I thought it was hilarious. Here is just a tease. I'm sure we all know people like Randy (or are people like Randy). I've seen my dad salivating over food porn (while watching "Travels in Europe" - weird). Obviously he is where I got it from.

Creme Fraiche
Tags: SOUTH
PARKRandy Marsh,Sharon Marsh,more...

I especially like the "I cooked so you guys clean up part."

Eating with My Mouth Open Now on Facebook!

Woo hoo. You can like it here (and receive updates through facebook).

Click here for the link.

Mediterranean-Inspired Stuffed Chicken Breast and a Breast Problem of My Own

I need to explain myself to Grandma. She was not “in the know.” First of all, I have never been a hugger. All the girls in school who hugged as a greeting were (and still are) a mystery to me.

First is the arm dilemma. I have seriously lost sleep over this. Do my arms go over yours? Do they both go under yours? How about half and half? But then which arm goes up and which one goes under? I am a stumbling mess, which usually involves injury or embarrassment. Then there is the trauma I suffer from. I either hug from the side or I stick my butt out. I have been doing this since I was about 12. While my aunt treats the butt-out hug like a secret handshake, my grandma took it as a personal offense. Grandma went in for the hug and I stuck my butt out.

Blame my mother. When I was 12, uncomfortably budding in my youth, my mother would hug me tight (so as to prevent escape) and say, “Booby to booby, honey. Booby to booby.” Like that is a form of female bonding! Gross! Is that why all women love to hug? As a subconcious demonstration of the bosom buddy? To this day I cannot hug another woman without that disturbing image in my head. Especially because now I know what my mom thinks when she hugs me (she still says it). It is just wrong. I don’t want my boobs touching another’s, thank you very much. So for now, I will maintain the side-hug or butt-out position. Until my boobs work their way down to my belly – then I will improvise.

Back to a different kind of breast. This is one of my best creations to date. The chicken cooked perfectly – not dry or undercooked. And the addition of the balsamic vinegar reduction was just right. Gas Monkey even said he could see himself ordering it at a restaurant (the liar).

Mediterranean-Inspired Stuffed Chicken Breast with a Balsamic Vinegar Reduction Sauce

4 Chicken Breasts
1/2 cup feta cheese
1/4 cup artichoke hearts, chopped
2 roasted red peppers, chopped
Salt
Pepper
2 cups balsamic vinegar


1. Pound the chicken breasts as thin as possible without breaking them. I, being clever, wrapped a rolling pin with syran wrap, and let out my aggression.

2. Season the outside of the chicken breasts with salt and pepper. Flip so the inside is facing up.


3. In a bowl mix all of the feta, artichoke hearts, and roasted red peppers. Spread the mixture on the inside of the chicken breasts.

4. Carefully roll the chicken breast, trying to keep as much of the filling in the breast. Pin the roll closed using toothpicks.

5. Heat the oven to 375 degrees. In a casserole dish, spray with nonstick. Place the rolls in the dish and cover with foil.

6. Meanwhile, in a saucepan pour the balsamic vinegar. If you'd like, add 1-2 tbsp of butter. Slowly reduce the vinegar until only half is remaining (or less if you prefer).

7. Cook for 1 hour. Once the hour is up, turn the oven to broil, remove the foil, and heat for 10 more minutes. Remove from pan and top with just enough reduced balsamic vinegar (a little goes a long way). Serve!

Her Highness, Princess Merut, Makes "Healthy" Peanut Butter and Oatmeal Cookies

This has been eating me up inside. I just want to say that at one point, I was going to be the next Queen of England. See, it all started when I was ten. That was the age when William was still cuter than Harry (although I have recently switched my fancy. Don't get me wrong. I have nothing against baldness - if you OWN it. William is not owning his baldness, so I'm all for hot, unpredictable Harry. I like a challenge. Gas Monkey, thank you for OWNING it.) Back on track. So I had a fantasy that I would play out in my room, by myself. Here is the fantasy:


La la la. . . I'm minding my own business, walking down the street. Oh NO! What is Prince William doing running my way? He's escaping the paparazzi! I will save him. Like a hero I pull William into a dark corner. Then I take him to my house and dress him in a disguise. For this, and all of my other assets and charms, he falls in love. Then he takes me to his palace to meet his family. You'd think that my age would be the huge turn-off to a future nuptial. But alas! It is because I am an "Ameracun". But William doesn't care. We marry and live happily ever after. And 15 years later I would be making him cut his hair. And somebody else would be planning my wedding. Instead he is breaking our imaginary contract, and now my heart is hurting.


I know what you are all thinking. That would have been a tragedy. While I would have made a fabulous queen, I would never have to cook for myself, and the blogosphere would be a lonely place without me. Instead I'm miserably avoiding wedding details while munching on these craptacular "bride-friendly" cookies. Damn it! Why do I have to wait until after I'm married to get fat!? At least I have Gas Monkey. Love you!

This is why I don't make cookies. Because when I do they are always mediocre. And I'm not sure that these are mediocre because they are healthy either. Maybe next time I will add less oats. Don't get me wrong - they are fine. But that's it - just fine.


"Healthier" Peanut Butter and Oatmeal Cookies


1/4 cup butter
1/2 cup applesauce
1/4 cup honey
1/3 cup brown sugar, packed
1 egg
1/2 cup creamy peanut butter
1 tsp vanilla
1 cup flour
1/2 tsp baking soda
2-3 cups oats

1. Mix softened butter, applesauce, honey, brown sugar, egg, peanut butter, and vanilla in a bowl.
2. In a separate bowl, mix flour and baking soda. Add to the mixture from #1.
3. Slowly add the oats until you get the desired texture. I added 3 and they were somewhat dry, so I'd go with two next time.

Help Needed! Merut's Mad Cow Disease

When Gas Monkey goes away, this girl must play. As you may know by now, Gas Monkey has a "beef ban" in our house. I am not allowed (and I say that loosely, I could if I really wanted to endure another lecture about cows and the environment) to use beef when I cook. But Gas Monkey is going to Wyoming this week so . . . I need some ideas!

Friday I'm going to make a beef stew, but Saturday's meals are all open. What am I going to eat on Saturday my helpful, more knowledgeable readers?

(Note: If you are going to leave a link, please use a link to a particular blog post - not your blog homepage). To post a link, press "Click to Enter." Or leave me a comment! I've been fantasizing about beef all week.

Quinoa Veggie Burgers and Christmas Family Traditions

It is the holiday season and I am doing my merry part by boycotting baking. Seriously, everybody else seems to be doing such a fantastic job and there are more than enough sweets to go around. I just can't compete (although if you are baking cookies, may I recommend these pumpkin cookies with browned butter icing?).

I can't say that my family has much to offer in the way of holiday traditions. The only real tradition we have is the stockings. I am shocked to learn that not every family does this. Each member of our family has a stocking, and everybody is supposed to get a small something for each person. On Christmas eve, all of us crazy elves stealthily fill the stockings with goodies. The next morning we get to investigate. It is my favorite part of Christmas. It is the only thing that is truly unpredictable.

The only other tradition is from my mother. When my parents first got married, they had no Christmas decorations, and their first Christmas tree resembled Charlie Brown's. So every Christmas since I was born, she gets me a Christmas ornament so that when I get married I won't have a bare tree. There are two rules to the ornament. 1. It has to be Hallmark. 2. It has to have the date on the ornament. So mom, this is the ornament I would like this year (next year you can get me a tree topper and then you're done):

Back to the food. These quinoa burgers are the best!!!!!!! And by best I mean amazing. And by amazing I mean incredible. So funny story. I found the recipe here, and they looked delicious. I was so excited to make them. But during my first attempt I forgot to add the eggs so they kept falling apart. Imagine my frustration. Then I reviewed the recipe and realized my mistake. Instead we just ate the mixture out of a bowl, and it tasted delicious. Then I got around to trying a second time. These are the best veggie burgers I have ever had. The flavor is delicious. But even better - the texture is spot on. It is not soggy, it doesn't keep falling apart; it is perfect. Try these, just remember the eggs.

Quinoa Veggie Burgers

1 cup uncooked quinoa
1 1/2 cups water
3/4 cup shredded cheddar cheese
1/2 cup cottage cheese
1 medium carrot, finely grated
3 eggs
2 tablespoons all purpose flour
2 green onions, including white parts
1/4 teaspoon black pepper
1/4 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon garlic powder

Cook the quinoa however you like. I used my rice cooker and cooked it just like rice.

In a bowl, mix the cooled quinoa, shredded carrot, cheddar and cottage cheese . . . oh heck. Just throw all of the ingredients in a bowl and mix it well.

Warm up a griddle if you have one. It is flat whic makes for easy flipping and no oil needed.

Create patties and place on griddle. Fry until golden-brown, and then flip. Once they are thoroughly cooked, serve together or separate. With or without a bun.

Best Meatballs Ever and Watching the MSU Game in Denver

I'm done shopping. Last year I attempted to crochet 15 pairs of slippers and about went mad. So this year I've solved my problem with Amazon. Instead of participating in the holiday spirit, Gas Monkey and I are going to a Montana State football viewing party in downtown Denver! Gas Monkey is a self-described Wyoming-Montana boy, having grown up in Cody and gone to school in Butte and Bozeman. The boy is so excited about getting to watch the MSU game on an HD TV (we usually don't get the channels to watch MSU games), that he is already looking at the restaurant's menu and salivating over Moose Drool on tap. So easy to please. Myself on the other hand, a non-football fan and definitely have no preference to Montana in any way, I'm considering bringing a book. But then the servers always look at me weird.

These meatballs are such a change from what I used to eat. I liken meatballs to meatloaf, just smaller (i.e. gross). But these are fantastic, and I love to make them. I'd even argue that they are hands down the best meatballs ever (although they are also the only meatballs I've tried since I was five). I would highly recommend these to anybody!!!!!

Baked Cheesy Turkey Meatballs


1 lb ground turkey - lean as can be
3 green onions, chopped
1 large egg
1/4 cup dried bread crumbs
3 tbsp ketchup
1/4 cup chopped parsley leaves
1/4 cup grated parmesan
14 cup grated romano
1/4 tbsp pepper
1 tsp salt


1. Preheat the oven to 375 degrees.
2. In a large bowl, mix all of the ingredients together. Line a baking sheet with parchment paper. Form small 1-2 inch balls with the mixture. Space on baking sheet evenly.
3. Bake in the oven for 30 minutes, turning meatballs every 10 minutes.
4. Serve with pasta or as hors d'oeurves using tomato sauce for dipping.

I used these meatballs to make spaghetti and meatballs. Spaghetti and meatballs 1.0.1.

1. Cook pasta (I used some kind of delicious vegetable linguine)
2. Mix meatballs with your favorite spaghetti sauce (homemade or store bought).
3. Top pasta with meatballs and sauce. Garnish with parmesan!

These meatballs are too amazing to be mine. I found the recipe here.

Help Gas Monkey Continue to Be a Gas Monkey!

Gas Monkey works at the Denver Zoo designing a gasification system to turn the zoo's trash and animal waste into energy. Help him out by voting for his project please!