Some nights it is just too much of a pain to go to the grocery store or even to go through a drive thru to get dinner. Last night was such a night. I wanted a no-fuss, no-muss dinner but since it wasn’t 3am, hangover tacos from Jack in the Box was not going to cut it.
So, I did what any respectable home cook would do, I threw together a quick and easy dish with whatever was in my pantry (well, ok, not only the pantry…the fridge helped too). The resulting recipe is a child of imagination and also it’s freakin’ delicious! (yes, I did just pat myself on the back…). This recipe begs to be varied so feel free to change it up as you wish!
Pantry Pasta
Ingredients
- 1lb to 1 ½ lb of rotini pasta
- ½ a bag of frozen O’Brien Potatoes
- 1-2 cans of chicken (or) tuna (or) 1 bag of pre-cooked chicken breast, cut in pieces
- ½ cup of Italian dressing (or any oil based dressing)
- ¼ cup of balsamic dressing (or, if you just have balsamic vinegar, use 1/8 cup)
- 1-2 tbls of Dijon mustard
- 1-2 tsp. of onion powder
- Salt & pepper to taste
Directions
- Bring a pot of water to a boil and salt. Add pasta. Cook to al dente. Once drained, add back to warm pot.
- While the pasta is in the spa, heat a medium skillet with 2 tbls of olive oil on medium high heat. Put O’Brien potatoes in the skillet (still frozen), add salt, pepper and onion powder, toss in oil. Once tossed, leave potatoes alone for 3-4 minutes. (The point is to get them a little crispy on the bottom.)
- In a small bowl, add Italian dressing, balsamic dressing and Dijon mustard. Whisk until well incorporated. Set aside.
- Into the potatoes, add the chicken (or whatever protein you can find), salt & pepper and sauté. Taste potato/meat mixture to make sure it is seasoned well and that potatoes are cooked through.
- Mix together the pasta and the potato/meat mixture and toss well with the dressing you made earlier. Taste and add salt & pepper as necessary.
- Shovel a big portion into your bowl and sit and enjoy your creation!
17 October 2011
Why people get their tonsils removed...
Ok, so I didn't get my tonsils removed, as the title of this blog entry would imply. BUT, I did get my wisdom teeth removed and it’s just as bad. Since I can’t really eat too much lately, I’ve had to find treats that would satisfy my sweet tooth (no pun intended).
Well – guess what I rediscovered… JELLO PUDDING CUPS! I’m not sure why these miniature dishes of chocolate goodness are so comforting, but they are. I suppose they remind me of those times in childhood when we weren’t feeling well and my mom would buy Jello to make us feel better. Since my mom is in another state and I can’t annoyingly call out, “MOMMY – I don’t feel good!!,” Jello Pudding Cups are the next best thing!
So, let that little kid in you back out and indulge in a good ol’ fashioned childhood treat!
Well – guess what I rediscovered… JELLO PUDDING CUPS! I’m not sure why these miniature dishes of chocolate goodness are so comforting, but they are. I suppose they remind me of those times in childhood when we weren’t feeling well and my mom would buy Jello to make us feel better. Since my mom is in another state and I can’t annoyingly call out, “MOMMY – I don’t feel good!!,” Jello Pudding Cups are the next best thing!
So, let that little kid in you back out and indulge in a good ol’ fashioned childhood treat!
28 September 2011
Gimme Some Sugar. Yes, I said, Gimme Some Sugar
Gimme Some Sugar…….no, not like that. But, the moment you walk into the new bakery, aptly named, Gimme Some Sugar, that’s exactly what you’ll be saying. Already famous from their creatively dramatic cakes for celebrities like Kim Kardashian and Kid Rock, Gimme Some Sugar opens their new storefront in Henderson, NV.
A couple of friends and myself were lucky enough to attend the grand opening of this sweet little gem and let me tell you, the delectable treats are unforgettable! Here are the highlights and the must-try’s….
Cake Pops – The cake pop is the perfect marriage of candy coating and sinfully rich cake. Gimme Some Sugar makes a Red Velvet Cake Pop that is TDF (To Die For)! Imagine this…deeply rich red velet cake, coated in white chocolate and served on a stick, just like a lollipop. COME ON! What’s not to love! It’s mobile dessert!
Cherry Marshmallows – Pair your favorite campfire delight with the tangy-ness of cherry and what do you get? Cherry clouds, that’s what! Ok, they’re not called that but when you put these little squares in your mouth, cloud-like is what you’ll get. Light, airy but with a full burst of flavor, the Cherry Marshmallows make you re-consider the conventional smore.
Pumpkin Cheesecake – SHUT UP! … I CAN’T! IT’S TRUE! … the Pumpkin Cheesecake is a party in your mouth. And by party, I mean the, sparkling disco ball-champagne fountain-fireworks, kind of party! Pumpkin+Cinnamon+Cheesecake = LOVE.
I think I’ve said enough – Gimme Some Sugar – VISIT. TASTE. DROOL. LOVE.
PS. – Here’s the website -- http://gimmesomesugarlv.com/
A couple of friends and myself were lucky enough to attend the grand opening of this sweet little gem and let me tell you, the delectable treats are unforgettable! Here are the highlights and the must-try’s….
Cake Pops – The cake pop is the perfect marriage of candy coating and sinfully rich cake. Gimme Some Sugar makes a Red Velvet Cake Pop that is TDF (To Die For)! Imagine this…deeply rich red velet cake, coated in white chocolate and served on a stick, just like a lollipop. COME ON! What’s not to love! It’s mobile dessert!
Cherry Marshmallows – Pair your favorite campfire delight with the tangy-ness of cherry and what do you get? Cherry clouds, that’s what! Ok, they’re not called that but when you put these little squares in your mouth, cloud-like is what you’ll get. Light, airy but with a full burst of flavor, the Cherry Marshmallows make you re-consider the conventional smore.
Pumpkin Cheesecake – SHUT UP! … I CAN’T! IT’S TRUE! … the Pumpkin Cheesecake is a party in your mouth. And by party, I mean the, sparkling disco ball-champagne fountain-fireworks, kind of party! Pumpkin+Cinnamon+Cheesecake = LOVE.
I think I’ve said enough – Gimme Some Sugar – VISIT. TASTE. DROOL. LOVE.
PS. – Here’s the website -- http://gimmesomesugarlv.com/
21 August 2011
Dear God - Thank you for Lola's
Lola’s is a magical little place that serves the most soulfully delicious New Orleans cuisine, this side of, well, New Orleans! Nestled in a charming building that used to be a bakery, this little gem dishes up delightful fares like: Shrimp Creole, Crawpuppies (a marriage of crawfish and hush puppies – YUM!), and a signature dish - New Orleans BBQ Shrimp.
My family and I recently visited Lola’s and I must say we were all thoroughly impressed. From the sweet tea to the absolutely delectable oysters, to the jambalaya and the simplicity of the bread, Lola’s packs a culinary punch! Everything from the luscious but down home food to the excellent service draws you into a warm and inviting world where life is always good. You can’t help but leave Lola’s with a full belly and a smile on your face.
Whether you’re from Las Vegas or just visiting, Lola’s is a spot that you HAVE to visit!
Lola’s – A Louisiana Kitchen
241 W. Charleston Boulevard
Las Vegas, NV 89102
(702) 227-5652
www.lolaslasvegas.com
20 August 2011
A Date with Me
One of my favorite indulgences is sneaking away from family and friends and grabbing some quality “ME” time at Starbucks. With a good book, a cup of chai, and a slice of that delicious lemon pound cake (that I swear, is laced with crack), I make myself cozy in a quiet corner to enjoy a lazy afternoon.
Sometimes though, getting away isn’t so easy. Life has a way of keeping us busy, but that doesn’t mean that we shouldn’t set aside some “ME” time in the comfort of our own homes. That’s what inspired me to make my own version of that amazing Starbucks Lemon Pound Cake. This is a surefire hit for those days that call for curling up on the couch for those well deserved “ME” moments.
Lemon Pound Cake
1 ½ cups flour
1 tsp baking powder
½ tsp salt
1 cup of butter (2 sticks)
1 cup sugar
4 eggs
2 tsp vanilla
¼ cup fresh squeezed lemon juice
Zest of (1) lemon
Glaze – see recipe below
Directions
1. Cream butter and sugar. Add eggs (1) at a time. Add Vanilla.
2. In a separate bowl, combine: flour, baking powder, and salt. Add Zest.
3. Add the flour mixture and lemon juice to the butter mixture, ALTERNATING between the flour and juice until incorporated.
4. Pour into prepared loaf pan. Bake at 350 degrees for 65-75 minutes.
5. Let stand in pan for 10 minutes. Remove onto a wire rack.
6. Glaze and serve
Glaze
1 ½ cups powdered sugar
3-5 tbls lemon juice
Zest of (1) lemon
Add all ingredients in a bowl and mix. If glaze is too thick, add additional (1) tbls of lemon juice at a time until desired consistency is reached.
Sometimes though, getting away isn’t so easy. Life has a way of keeping us busy, but that doesn’t mean that we shouldn’t set aside some “ME” time in the comfort of our own homes. That’s what inspired me to make my own version of that amazing Starbucks Lemon Pound Cake. This is a surefire hit for those days that call for curling up on the couch for those well deserved “ME” moments.
Lemon Pound Cake
1 ½ cups flour
1 tsp baking powder
½ tsp salt
1 cup of butter (2 sticks)
1 cup sugar
4 eggs
2 tsp vanilla
¼ cup fresh squeezed lemon juice
Zest of (1) lemon
Glaze – see recipe below
Directions
1. Cream butter and sugar. Add eggs (1) at a time. Add Vanilla.
2. In a separate bowl, combine: flour, baking powder, and salt. Add Zest.
3. Add the flour mixture and lemon juice to the butter mixture, ALTERNATING between the flour and juice until incorporated.
4. Pour into prepared loaf pan. Bake at 350 degrees for 65-75 minutes.
5. Let stand in pan for 10 minutes. Remove onto a wire rack.
6. Glaze and serve
Glaze
1 ½ cups powdered sugar
3-5 tbls lemon juice
Zest of (1) lemon
Add all ingredients in a bowl and mix. If glaze is too thick, add additional (1) tbls of lemon juice at a time until desired consistency is reached.
Banana (+) Bread = Love
When I was growing up, my mom would make banana bread for every occasion – birthdays, Christmas, Tuesdays, etc. She LOVED making it. And we, well…we loved eating it.
When I moved away from home, I craved my mom’s banana bread. I started to play around with different recipes and the recipe I developed is not like my mother’s recipe at all. In fact, it couldn’t be farther from it. While my mom’s banana bread is traditional, my recipe has a certain unconventionality that reflects my own quirky personality. Instead of the usual walnuts, I add chopped dates to the batter and I must say - it is DELIGHTFUL!
Get your bake on and ENJOY!
Banana Date Bread
2 cups flour
1 tsp baking soda
¼ tsp salt
½ cup butter
¾ cup brown sugar (preferably dark, but light will work too)
2 eggs, beaten
2 1/3 cups mashed ripe bananas (approx. 2-3 bananas)
2 tsp cinnamon
3 handfuls of chopped dried dates (if you’re feeling saucy, you can reconstitute them in rum.)
Glaze – see below for recipe
Directions
1. In a large bowl, combine: flour, baking soda, salt. (If you have time, sift these ingredients but it’s not necessary.) Add the dates to flour mixture.
2. In a separate bowl, cream the butter and brown sugar. Stir in the eggs and mashed bananas.
3. Stir the banana mixture into flour mixture until just moist. Do NOT over stir – it will make the bread dense or dry, or BOTH.
4. Pour into a prepared loaf pan. Bake at 350 degrees for 60-65 minutes. Test for doneness in a few different spots.
5. Let bread cool in pan for 10 minutes then, turn onto a rack.
6. Glaze and enjoy!
Glaze
1 ½ cups powdered sugar
3-5 tbls milk
1 tbls vanilla
Mix all ingredients in a bowl. If glaze is too thick add additional (1) tablespoon of milk at time until desired consistency is reached.
When I moved away from home, I craved my mom’s banana bread. I started to play around with different recipes and the recipe I developed is not like my mother’s recipe at all. In fact, it couldn’t be farther from it. While my mom’s banana bread is traditional, my recipe has a certain unconventionality that reflects my own quirky personality. Instead of the usual walnuts, I add chopped dates to the batter and I must say - it is DELIGHTFUL!
Get your bake on and ENJOY!
Banana Date Bread
2 cups flour
1 tsp baking soda
¼ tsp salt
½ cup butter
¾ cup brown sugar (preferably dark, but light will work too)
2 eggs, beaten
2 1/3 cups mashed ripe bananas (approx. 2-3 bananas)
2 tsp cinnamon
3 handfuls of chopped dried dates (if you’re feeling saucy, you can reconstitute them in rum.)
Glaze – see below for recipe
Directions
1. In a large bowl, combine: flour, baking soda, salt. (If you have time, sift these ingredients but it’s not necessary.) Add the dates to flour mixture.
2. In a separate bowl, cream the butter and brown sugar. Stir in the eggs and mashed bananas.
3. Stir the banana mixture into flour mixture until just moist. Do NOT over stir – it will make the bread dense or dry, or BOTH.
4. Pour into a prepared loaf pan. Bake at 350 degrees for 60-65 minutes. Test for doneness in a few different spots.
5. Let bread cool in pan for 10 minutes then, turn onto a rack.
6. Glaze and enjoy!
Glaze
1 ½ cups powdered sugar
3-5 tbls milk
1 tbls vanilla
Mix all ingredients in a bowl. If glaze is too thick add additional (1) tablespoon of milk at time until desired consistency is reached.
Sally’s Sweet Shoppe
Having my own storefront is a dream of mine. I don’t exactly know when this dream developed but I think I’ve discovered how…
When I first moved away from home, I didn’t really know where I was going and in what direction my life was leading. All I knew was that I needed a fresh start and a fresh start was exactly what I found. I moved to Las Vegas 8 years ago and have been floating about ever since. I don’t really have a career, per se, unless you count the amazing skills I’ve expanded through the many assistant jobs I’ve had. Actually, I shouldn’t marginalize what I’ve learned in my numerous years as an administrator. It’s taught me a lot about the virtues of organization and honed my gift of multi-tasking (more on this subject later).
Anyway, what was I saying? Oh yes, the Sweet Shoppe dream… Well, as I was saying, I moved away from home and I was wholly unprepared. I knew how to cook all the basics (eggs, rice, pancakes, etc.) but I never looked at cooking as an art form. I cooked because I was hungry and when I wasn’t hungry, I didn’t give it a second thought. As the years passed, I came to have a real appreciation for cooking, and baking especially, and I began to try my hand at preparing various dishes and baked delights.
Pretty soon, I was branching off and creating dishes all on my own. I was hooked. My kitchen is my workshop and the wild world of food are the paints I use to create. (Ok, that sounded supercilious, I know. But it’s true! )
This blog has had many incarnations but at the end of the day, I want it to be a reflection of my passions. My family and friends AND cooking are my passions… SO… this blog is getting a re-boot. This is not only about a single girl but a single girl with a dream. I’ll be sharing all the things that I love with you and I hope that you’ll share some with me too!
WELCOME TO SALLY’S SWEET SHOPPE! Get your bake on!
When I first moved away from home, I didn’t really know where I was going and in what direction my life was leading. All I knew was that I needed a fresh start and a fresh start was exactly what I found. I moved to Las Vegas 8 years ago and have been floating about ever since. I don’t really have a career, per se, unless you count the amazing skills I’ve expanded through the many assistant jobs I’ve had. Actually, I shouldn’t marginalize what I’ve learned in my numerous years as an administrator. It’s taught me a lot about the virtues of organization and honed my gift of multi-tasking (more on this subject later).
Anyway, what was I saying? Oh yes, the Sweet Shoppe dream… Well, as I was saying, I moved away from home and I was wholly unprepared. I knew how to cook all the basics (eggs, rice, pancakes, etc.) but I never looked at cooking as an art form. I cooked because I was hungry and when I wasn’t hungry, I didn’t give it a second thought. As the years passed, I came to have a real appreciation for cooking, and baking especially, and I began to try my hand at preparing various dishes and baked delights.
Pretty soon, I was branching off and creating dishes all on my own. I was hooked. My kitchen is my workshop and the wild world of food are the paints I use to create. (Ok, that sounded supercilious, I know. But it’s true! )
This blog has had many incarnations but at the end of the day, I want it to be a reflection of my passions. My family and friends AND cooking are my passions… SO… this blog is getting a re-boot. This is not only about a single girl but a single girl with a dream. I’ll be sharing all the things that I love with you and I hope that you’ll share some with me too!
WELCOME TO SALLY’S SWEET SHOPPE! Get your bake on!
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