Hawaiian punch cheesecake

One day at work we had a carry-in and one of the employees brought in this blue pie. Nobody knew what it was and not many people rushed to try it, but I'm always one to at least try food because I never know what might surprise me. Something that looks bad could taste scrumptious or something that smells great might not be so tasty.

Anyway, after one bite I was hooked so I asked her for the recipe and now I will share it with you. This is my second time making it. While mine is 'hawaiian punch' flavored, like I said she used a blueberry flavor, but she also recommended grape as being a tasty flavor. I think I will try one of the other two next time I make it.

Review: The color alone is fun but the cheesecake also is quite flavorful. As mentioned above, the person who gave me the recipe recommended blueberry, grape and tropical/hawaiian punch as the top three flavors. She recommended staying away from anything really lemony such as lemon or lemon lime. It was quick and easy to make but because it does call for cream cheese it is thick to mix. Just using a spatula will not work. You will need a mixer of some kind whether it is an electric handheld mixer or one of those electronic mixing bowls. Either way, because of its thickness you will want to start at a slow speed and then work up to maximum speed. You also might have to start and stop it a few times to push the mix down but basically it is like making a cake but much, much thicker. The recipe also calls for adding sugar if you think it needs it after tasting but trust me, unless you want to go into a sugar coma or become a diabetic, you won't need to add any sugar. It is rich enough as it is. Finally, I did not use any low-fat or sugar-free ingredients but if you can find them then this could be a fairly healthy dessert.

Recipe:

• 1 1/2 packs of cream cheese
• 1 can of sweetened condensed milk
• 1 pack of Kool-aid of your choice (she said she has tried generic brands and they do not work as well so she recommends sticking to the brand name Kool-aid)
• 1 cap full of lemon juice
• 1 cap full of vanilla extract
• 1 graham cracker pie crust

Here's the tough part (insert sarcasm). Mix all the ingredients into a bowl, taste and add sugar if you need or want to (again, it will not be needed and you probably shouldn't health-wise). Once you get everything mixed and it becomes smooth like a cake mix, use a spoon or spatula to fill the graham cracker pie crust. Refrigerate for at least a couple hours and then it will be ready to serve.

Steaming vegetables

Steaming vegetables is one of the easiest things you can do that you can't really screw up, or at least not too much. If you have a food steamer just follow the directions for that, but if you don't -- as I do not -- you can either do them on the stove top or in the microwave. Steaming vegetables is also one of the healthiest ways, if not THE, healthiest way to cook vegetables. Steaming also helps the vegetables keep their color, texture, the flavor is better retained and their nutritional content is kept better as well.

If you are steaming on stove top you will need a large pot, a steamer basket or colander and a lid. If you are steaming in the microwave you will need a microwave-safe bowl and microwave-safe plastic wrap.

STOVE TOP instructions:

Fill a pot with enough water so it barely reaches the bottom of the colander or steamer basket. Once the water comes to a boil, add the vegetables and place a loose fitting lid on top to cover. If the lid fits a little tightly over the colander just position it off the edge a bit so steam can escape.

MICROWAVE instructions:

Place the vegetables in a microwave-safe bowl. Do NOT add any more water than what it takes to rinse your vegetables. Cover the bowl with microwave-safe plastic wrap but make sure you leave one corner open to vent.

Now, the length of time it takes to steam vegetables depends on their size and thickness. It also depends on the vegetable you use as well as the method you choose to use to steam. For the carrots I made with my meal I would say it would take at least twice as long as the suggested six to eight minutes because I used whole baby carrots instead of slices.

Again, it also depends on how soft you want your vegetables. Like everything, you should try your food before serving so if you are fine with the texture then go ahead and serve. If they are semi-hard and you are fine with that eat them. If you want them softer, cook them longer.

For a list of vegetables and suggested cooking times click here.

Simply delicious pork

I cooked again tonight! I think this is my third meal in like five days. Whew, I'm starting to feel more and more as if I should open a restaurant. OK, maybe not quite because I use other people's recipes from cookbooks and online so I'm pretty sure that'd be stealing and poor cooking etiquette. Anyway, tonight's meal was pretty tasty and in a separate post I'll share some tidbits on how to do one of the sides I made with it.

Review: So tonight's meal was called simply delicious pork and then I put it on a bed of rice and steamed some carrots to go along with it. It was really simply to make. The only issue I had with the meal was that the carrots were not as soft as I would have liked them, but it was my first time steaming vegetables so it was a learning experience. If I did not cook the rice at the same time as the carrots I would have just let them steam longer to soften even more, but because I did not realize it would take longer than expected I cooked the rice at the same time. Anyway, the meal calls for some cinnamon and  sometimes that can make a meal overpowering, but honestly, I thought it could maybe use a little more cinnamon. The meat was really tender and had a nice flavor. The recipe makes 6 servings, although it is actually one serving for however much pork you use; however, because of how tender the pork is, it falls apart real easily so it probably makes more than 6 servings.

Recipe: Simply delicious pork

• 1 1/2 pounds boneless pork loin, cut into 6 pieces OR 6 boneless pork loin chops
• 4 medium Golden Delicious apples, sliced
• 3 tablespoons packed light brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt

Begin by placing the pork in your Crock-Pot and then cover with apples. While the recipe calls for 4 medium apples, the amount is up to you. I had about two layers of apple slices because I bought large apples and used an apple slicer to cut them into eight pieces (I then cut each of those in half to make a total of 16 slices per apple). It also is OK to have two layers of pork if however much pork you use does not fit in one layer. Next, combine the brown sugar, cinnamon and salt in a small bowl. Sprinkle the mixture over the apples making sure to spread it out and get it all over the apples and into the holes between the apples. Cover the Crock-Pot, cook on LOW 6 to 8 hours, then serve.

For the sides I used rice and carrots mainly because I had both and that's what the picture showed in the cookbook. You can use whatever you want though, or nothing at all. If you are doing rice obviously just follow the instructions on the box and if you are doing vegetables I'll post another blog about how to do those.

The biggest take away I would give from this recipe is that the portions and amount the ingredients call for really isn't that necessary. This is one of those that will work with however much or less of the pork and apples you want. You might stick with the approximate amount of brown sugar, cinnamon and salt it suggests, but when I make this again I think I will at least double the amount of cinnamon to give it a little more flavor.

'No quick fixes'

As gas prices increase throughout the country and approach all-time highs for the season, President Barack Obama reiterated the need for an "all-of-the-above" approach to American energy.

'Being Liberal'

HAHA! Soo true...

War on women

Lately I've had a few things on my mind. Mostly dealing with politics so here it goes. As I watch the Republican primary play out and see what Republicans in Congress and around the country are trying to push through in legislation I worry that if they gain power in 2012 (or really in the near future) my rights not only as a woman but also as a minority will go back to what they were in the 1950s and earlier. I honestly feel like if they gained control I will legally have to get back on my hands and knees, scrubbing the floors and cleaning up after my parents and if I refuse I will be hanged from a tree and whipped.

Why do I say that?!? Well, look at just a few of the things Republicans have talked about lately. There is at least one Republican candidate who says contraceptives are wrong. Women throughout the country use contraceptives not only to help prevent pregnancy but also for medical reasons. Yet, in a Republican hearing about the use of contraceptives in religious institutions they had a panel of ALL males! And when the Democratic women on the panel asked why there were no women the Republican chairman said he did not think women were qualified!!! So the Democrats held a hearing today with one woman. A woman who talked about how her friend was denied coverage for her birth control because the employer (in this case the catholic school she attended) thought she was using it for pregnancy purposes when she and her doctor both said she was using it for medical reasons. Because they denied her coverage, she stopped taking her meds. She ended up growing a large tumor on her ovaries and had to have one of them removed. This woman is in her early 30s I believe. Now she's at risk of having early menopause along with other medical conditions that could be detrimental to her health. Not only that but now it will be HARDER for her to have children if/when she chooses to do so.

Next example...in Virginia, Republicans are trying to pass two pieces of legislation. One that MANDATES women receive a trans-vaginial probe AGAINST THEIR WILL if they want to have an abortion. According to Virginia law and the FBI definition, that would constitute as rape! Republicans rail against the Affordable Care Act (or what they like to call Obamacare) as being unconstitutional because of the mandate of requiring people to buy health insurance, which by the way I would think they would like so taxpayers aren't fronting the bill for every person without health insurance who goes to the emergency room, yet they are perfectly fine mandating a medically UNNECESSARY procedure for a woman. Oh wait, in the 90s they DID like mandates it was just when President Obama approved of it they decided they were against it! Anyway, luckily in that case the governor said he would veto it but that was after he was the person who pushed for it to begin with. He also wants to be on the Republican vice presidential ticket so that's probably why he decided against it; however, the Republican legislature still wants to push the bill. The other Virginia bill would allow adoption agencies to deny couples the right to ADOPT not only based on if they were in a same-sex relationship but also based on RACE, SEX, GENDER, POLITICAL VIEWS AND FINANCIAL STATUS. So, if a case worker was racist, I could be denied the ability to have children in Virginia. If the case worker was anti-woman, I could be denied a child. If the case worker was a conservative/Republican I could be denied a child. If the case worker were rich, I could be denied the ability to have a child.

The party of small government sure has a funny way of showing it when they want to deny people the right to marry whomever they love huh?!? They have a funny way of showing it when they want to mandate I be probed against my will if i CHOOSE to have an abortion for a reason that should be left to ME!

This is just the beginning of what has been irking me lately but I had to vent. I know some people who read this aren't liberal or Democrats and might not agree with me, but I hope this opens the eyes of even some of those people. I get the economy and jobs are the biggest things voters around the country and maybe you are concerned about, but that is not what the Republicans seem to be focusing on. It is important that people do not just start paying attention a month or two before the election. These are the type of issues that people should pay attention to and remember when choosing candidates. When these Republicans got into office they didn't campaign on any of these things. They campaigned on the economy and jobs. Yet once they entered office they turned to anti-abortion, anti-worker and now anti-women pieces of legislation. They stopped focusing on the economy and started focusing on social issues that like I said, have me seriously afraid to be who I am.

Gay marriage vs. cousin marriage

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Like grandma's chicken 'n dumplings

Tonight's dinner was made not only because Mom chose it from my slow cooker recipes cookbook but also because I have a carry-in at work tomorrow in honor of Black History month. I figured I would try making it tonight so I knew if it was good or not before making it for my coworkers. The verdict is in, and it is tasty!

Meal: Like grandma's chicken 'n dumplings

Review: VERY tasty! I used chicken thighs for the meat but of course you can use whatever chicken you want. For this meal I bought thighs with the bone because that was all the store had, so it took a little time cutting the meat off the bone; however, if you are lucky enough to find the meat off the bone it will save you some time in cutting it into bite-sized portions. I also would recommend doubling the amount of meat it suggests. The recipe makes 4 to 6 servings but considering how it requires an entire roll of biscuits the chicken was barely noticeable. I also used reduced fat cream of chicken and cream of mushroom so that makes it a little healthier. If you want to add a bit of color to it, adding peas or carrots would be a nice addition. Finally, I would say if you replace the biscuits with noodles it makes a very homey, slightly thick chicken and noodle soup for that cold, dreary winter day.

Recipe:

• 2 cups cooked chicken
• 1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted (that just means do not add water to it in case you did not know)
• 1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
• 2 soup cans water (just use the cans of soup you have, duh silly! hehe)
• 4 teaspoons all-purpose flour
• 2 teaspoons chicken bouillon granules
• 1/2 teaspoon black pepper
• 1 can refrigerated buttermilk biscuits (8 biscuits)

First cut your chicken into bite-sized pieces. It is up to you if you want to keep the skin or not. I did because the skin is where the flavor is but it really does not matter because the whole meal has enough chicken flavor already with the cream of chicken and the chicken bouillon granules. Once you finish cutting the chicken, cook it. This part should not take too long. Next, mix all the ingredients except the biscuits into the crock-pot. Cut your biscuits into quarters and gently stir into the mixture. Doing simple math, eight biscuits into four pieces should give you a total of 32 pieces! Finally, cover and cook on LOW for 4 to 6 hours.

Again, you might want to halve the biscuit amount and double the chicken amount but that is completely up to you. Also, when you are slow cooking, you want to be sure not to lift the lid. I know it is tempting especially once the smell starts to build. You might be tempted to take a peak and stir it as well, but lifting the lid releases the heat and actually causes it to take a little longer to cook. Just relax, keep yourself occupied and let it cook on its own!

I hope you enjoy it as much as I did and it certainly will be something I cook again.

'Badge of honor'

I've posted the following video on Facebook but I'll post it here as well. I just wish more people would make these type of statements today because it is true. The word "liberal" is portrayed as something to fear. In fact, liberals, or who people now call progressive more often than not these days, have helped pave the way for many of the things we expect to have in this country today and have helped pave the way for so many of the rights that today just seem second nature.

Seared mahi mahi in fruity, nutty, garlicky mojo

I love to cook! I try to fix something at least once a week depending on my work schedule and if I have something else going on at night. I would love to cook more often and have thought about going to culinary school but right now cooking is just a fun hobby or passion of mine. Anyway, as I start this blog I'd like to post a picture and recipe of the meals I cook. I will not only type the recipe in the blog but also use links so you can click on it and go to the original source.

Starting off was tonight's meal: seared mahi mahi in fruity, nutty, garlicky mojo (recipe shared by my cousin and created by chef Rick Bayless).

Here's a quick review: Overall, it was pretty tasty! The fish was light and airy. It is quite flaky but you just need to be careful when flipping it in the pan. When I bought it, it was $8.99 a pound, which actually is not  a bad price for fish. The meal was pretty sweet and fruity so I don't know if I would fix it often, but it certainly is a change from the typical hamburger or pork or chicken I tend to eat. I also would recommend halving the ingredients if you are serving fewer than six people or having less than six portions of fish. The dried fruit is up to you but I just used apricots, and the wine I used was Sirah/Syrah.

Now for the recipe: Start with making the slow roasted garlic mojo. It takes about 1 1/2 hours so leave yourself plenty of time from when you actually want to eat.

• 4 large heads of garlic 
• 2 or 3 cups fruity olive oil (regular olive oil is ok)
• 1 teaspoon salt
• 1/2 cup fresh lime juice

Heat the oven to 325 degrees. Break the heads of garlic open and mash each clove under a large knife to release it from its papery skin. Stir the garlic, olive oil and salt in an 8x8 inch baking ban making sure all the garlic is submerged in the oil. Bake in the oven for 45-55 minutes until the garlic is soft and lightly brown. Add the lime juice and return to the oven for 20 minutes so the garlic can absorb the juice. Finally, use a potato masher or large fork to mash the garlic into a coarse puree (it might be a little difficult to mash so you might need to grind a little as well. The garlic will look chunky yet stringy if that makes sense).

Once your mojo is finished it is time to start the sauce and fish. This will take maybe 10-15 minutes.

• 2/3 cup slow-cooked garlic mojo 
• 1/2 cup (about 2 ounces) coarsely broken or chopped pecans (you can find these already made like that or you can buy pecan halves and chop them)
• 1 cup (about 5 ounces) coarsely chopped dried fruit -- apricots or prunes work well (like I said, I just used apricots)
• 1/2 cup fruity red wine (Sirah/Syrah is what I used)
• salt
• 4 5- or 6-ounce fish fillets (halibut, snapper or mahi mahi work best with this meal)
• 1/4 cup chopped parsley

Scoop a couple tablespoons oil off the mojo de ajo and put it in a large 12-inch skillet. Scrape the remaining mojo into a small saucepan and add the nuts, dried fruit, wine and 1/2 teaspoon of salt. Simmer over medium heat until the wine has reduced and the nuts and fruit start to slowly sizzle in the oil. This will take approximately 5 minutes and reduce the heat to low once it occurs.

Set the skillet with the oil over medium heat and when it gets hot, sprinkle both sides of the fish fillets with salt and place in the oil. Cook each side until the fish is done as you like it (about 3-5 minutes per side). Plate the fish and scoop the fruity, nutty, garlicky mojo over the fish. Use a strainer so you don't get too much liquid. Top with parsley and enjoy!

Beginnings

Well, I did it. I decided to start a blog. In part, thanks to my friend. But also because I've been wanting a place where I could freely voice my opinions about various things happening in my life, in this country and in the world. For the most part, though, this blog will focus on two passions of mine: politics and food.

So, with this being my first post I suppose it should be short and sweet. May you be kept informed about what is going on in society and may you be kept salivating from the pictures and recipes I share with you.

Welcome to Red, White and Cordon Bleu!