Wednesday, June 29, 2011

Fish with Corn & Black Beans

adapted from Pink Parsley

1 (16 ounce) can black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
1/2 cup diced yellow onion
1/2 cup sliced green onions
1/4 cup chopped fresh cilantro, divided
2 tablespoons orange juice
2 teaspoons pureed chipotle chiles in adobo sauce, divided (see tip in this post)
2 teaspoons minced garlic, divided
salt and pepper
4 skinless white fish fillets (6 to 8 oz each), 1-inch thick
4 tablespoons unsalted butter, softened
1 teaspoon grated orange zest

In a large bowl, combine the beans, corn, both onions, half of cilantro, orange juice, 1 teaspoon chipotle puree, 1 teaspoon garlic, salt and pepper to taste. Set aside.

Pat the fish dry with paper towels and season with salt and pepper. Using a fork, mix together the butter, 1 teaspoon chipotle puree, orange zest and 1 teaspoon garlic in a small bowl until well-combined. Set aside.

Spray a casserole dish with non-stick spray. Transfer the corn and bean mixture to the dish. Lay the fish pieces on top. Spread butter mixture over the fish. Cover dish with foil. Bake at 450 degrees for about 25 minutes. Sprinkle with remaining cilantro.


  • I chose to broil the dish for about 5 minutes at the end in order to brown the fish a little.

  • I used an 11 x 9 x 2 dish since I only used 2 pieces of fish.

  • Original recipe cooked each piece of fish in individual foil packets, I made it easy on myself and used a casserole dish.

  • I used Tilapia Loins (from the frozen section at Costco).

Monday, June 27, 2011

Orange Creamsicle Cocktail

Anyone feel the need for a cocktail on this Monday morning?


8 ounces diet orange soda
3 ounces orange flavored vodka (I used Three Olives RangTang)
3 ounces sugar free vanilla syrup (Torani or Davinci brand)
2 tablespoons Cool Whip

Place all ingredients in a bowl and whisk together so the Cool Whip is well blended. Pour into martini shaker with about a cup of ice. We want this one stirred (not shaken…. soda could explode!). Place strainer on top of shaker and pour into glasses.

Yield: 2 servings

Sunday, June 26, 2011

Bang Bang Shrimp Copycat

Saturday night date night at home!

Bonefish Grill's Bang Bang Shrimp made at home and a gourmet burger.

recipe adapted from Gina's Skinny Recipes

4 tablespoons light mayonnaise
3 tablespoons Thai sweet chili sauce
1 teaspoon Sriracha sauce
1/2 cup shredded iceberg lettuce
1/2 pound large shrimp, shelled and deveined
2 teaspoons cornstarch
1/2 tablespoon canola oil
4 tablespoons chopped green onions

In a medium bowl, combine mayonnaise, sweet chili sauce and Sriracha. Set aside.

Divide lettuce between 2 plates. Set aside.

Coat shrimp with cornstarch, mixing well with your hands.

Heat a large skillet on high heat; when hot add oil. When oil is hot add the shrimp to hot pan and cook, tossing constantly for about 3 to 4 minutes, or until shrimp are slightly crispy. Remove from pan and combine with the sauce, coating well.

Place shrimp mixture on lettuce and top with scallions.

Yield: 2 appetizer servings

Hamburger included plain beef patty, crumbled blue cheese, chunky blue cheese salad dressing, bacon, lettuce and tomato. We had sweet potato fries with the burger (frozen crinkle cut from Kroger).

And, here's Sheldon enjoying the outdoors for a while. Just because.

Friday, June 24, 2011

Key Lime Pie Martini

What to do on a rainy Friday night??

adapted from Hungry Girl

3 tablespoons lime-flavored vodka (regular vodka worked fine)
2 tablespoons sugar-free vanilla syrup (Torani or DaVinci brand)
2 tablespoons pineapple juice
1 tablespoon lime juice
1 tablespoon Cool Whip (Thawed, of course. Lite or regular, your choice)

Place all ingredients in a martini shaker with about 1/2 cup crushed ice. Cover and shake, shake, shake... Shake your booty! Oh, I mean shake the drink.... thoroughly. Strain into a martini glass. Consume in moderation!

Yield: 1 serving (I recommend doubling so you can share!)

Note: Isn't it cool how it separates? Just like having the meringue on top of the pie.

Thursday, June 23, 2011

Mexican Pulled Pork

recipe adapted from Gina's Skinny Recipes

4 - 5 pound pork shoulder/butt roast
garlic powder
salt and pepper
1 cup chicken broth
1 - 2 tablespoons minced garlic
2-3 tablespoons pureed chipotle peppers (see tip in this post)
2 bay leaves

Combine cumin, garlic powder, salt and pepper in a small bowl and rub evenly over pork. Place meat in a 6 quart slow cooker.

Combine broth, minced garlic and chipotle peppers and add to slow cooker. Toss in the bay leaves. Cover and cook on low for 6 to 8 hours.

Place pork on a large cutting board or platter and let rest for 10 to 15 minutes. Pull apart into shreds.

Remove bay leaves from slow cooker. Remove enough accumulated liquid from slow cooker, leaving just above half cup. Add meat back, stir and cook another 30 minutes.

Note: Unless you are having a party for 10 or 15 people, you will have leftovers that freeze really well in small portions (I used ziploc bags).

As seen in the picture, I used the pork in soft tacos this time, served up with Cuban Black Beans. I have since used some of the pork for regular pulled pork barbecue sandwiches. Just add your favorite sauce and heat in microwave or on the stove.

Wednesday, June 22, 2011

Cheese & Veggie Enchiladas

This recipe is a combination of my Cheese & Onion Enchiladas and this Cheesy Zucchini Enchilada recipe.

Another way to get more veggies into your life... But, if you want it even healthier, see the second recipe link above.


1 tablespoon oil
1 cup sliced yellow onion
1 medium zucchini, grated
1 medium yellow squash, grated
1 tablespoon jarred garlic
salt and pepper to taste
6 large flour (8-inch) tortillas
1 (8 ounce) block of Monterey Jack cheese, shredded
1 (10 – 15 ounce) jar or can of enchilada sauce (I used Kroger Chipotle enchilada sauce this time)

Sauté onions for 3 to 4 minutes in oil. Add zucchini, squash, garlic, salt and pepper. Cook for 2 to 3 more minutes.

Meanwhile, pour a small amount of the enchilada sauce in the bottom of an 8 x 11 x 2 inch casserole dish. Set aside.

Spread tortillas out on the counter. Place one sixth of the veggie mixture and a portion of cheese (you decide the amount) on each tortilla. Roll up and place seam side down in casserole dish. Cover with enchilada sauce, amount as desired. Sprinkle more cheese on top.

Bake at 375 degrees for 20 to 25 minutes.

Yield: 6 enchiladas

Monday, June 20, 2011

Peach Sherbet

Yeah, not my photography......

Another flavor, pretty much the same recipe.


half of a 2 liter bottle of peach soda

1 (14 ounce) can sweetened condensed milk

1 (15 ounce) can peach slices, drained and chopped

2 tablespoons vodka

Chill the soda and fruit several hours or overnight.

Combine all ingredients in a large bowl. Turn on your ice cream maker and pour in the mixture.

Continue as directed by manufacturer's instructions.

When complete, move to a freezer container and store in freezer.

Tuesday, June 14, 2011

I Love Cows!

I really love the Chick-Fil-A Cows! I especially love the billboards with the cows standing in front of the sign. Whoever thought of the cows as a marketing strategy is a GENIUS.

So, today, I did a little shopping at one of my favorite thrift stores. Just look at this awesome purchase! It cost me 80 cents. Cow in a disco suit with a microphone and "hair"!

He now sits with UGA Cheerleader Barbie (a gift) and another cow that I bought at a thrift store for a dollar a while back.

And, look at this! A picture of me with the cows at the Relay for Life event I did a month or so ago.

In reality, I rarely eat at Chick-Fil-A. I don't eat much fast food in general. I just really love their advertising. Am I crazy?

Sausage Balls

Who doesn't love sausage balls??

I made these for a breakfast we had on the last day of school. They disappeared!

I used regular sausage instead of hot, and was a bit dissapointed. I wanted the extra flavor and spice. So, remember to get hot sausage.


3 cups Bisquick
1 pound hot breakfast sausage (the kind in the tube)
1 pound sharp cheddar cheese, grated

Mix all ingredients with hands. Shape into small (1 inch or less) balls. Place on baking sheets.

Bake at 375 degrees for 12 to 15 minutes.

Yield: I made about 90 this time.

Note: It works bette to grate a block of cheese. The pre-shredded cheese has ingredients to keep all the pieces from sticking together and therefore doesn't hold together as well.

Monday, June 13, 2011

Orange Delight Cake

A delicious and easy cake that can feed a crowd.

You'll find the recipe over at the Duncan Hines website.

Thursday, June 9, 2011

School's Out for Summer!

So, I've completed my first year of the Radiologic Technology program. One more year to go.

I have about four weeks off before a short five week summer term. I need this break so bad! I've worked really hard and kept my 4.0 GPA the entire time I've been back in school. I'm kind of proud of myself.... But, what will I do to keep myself busy? I can only relax so much.

Wednesday, June 8, 2011

Orange Pineapple Sherbet


half of a 2 liter bottle of orange soda
1 (14 ounce) can sweetened condensed milk
1 small can crushed pineapple in juice
2 tablespoons vodka

Chill the soda and crushed pineapple several hours or overnight.

Combine all ingredients in a large bowl. Turn on your ice cream maker and pour in the mixture. Continue as directed by manufacturer's instructions.

When complete, move to a freezer container and store in freezer.

The vodka keeps sherbet and ice cream from freezing up really hard.

Friday, June 3, 2011

Spicy Bourbon Bacon Chex Mix

My picture doesn't do this justice! Check out the picture over here where I found the original recipe! (I made a couple of changes.)


7 1/2 ounces Corn Chex cereal

7 1/2 ounces Honey-nut Chex cereal

1 pound bacon, crisply cooked and chopped

1/2 cup packed dark brown sugar

2 cups small pretzels

2 cups lightly salted roasted peanuts

1/2 cup butter

1/4 cup light corn syrup

3 tablespoons bourbon

1 teaspoon chipotle chili powder

1 teaspoon cinnamon

Line two 15 x 10 x 1 - inch pans with foil. Spray foil with cooking spray. In large bowl, mix cereals, pretzels, peanuts and bacon. Set aside.

In 2-quart saucepan, heat brown sugar, butter and corn syrup over medium heat, stirring occasionally, until bubbly around edges. Cook 5 minutes, stirring occasionally; remove from heat. Cool 2 minutes. Carefully stir in bourbon, chipotle chili powder and cinnamon. Pour over snack mixture; toss until evenly coated.

Spread snack mixture onto pans. Bake at 300 degrees for 15 - 25 minutes, stirring every 5 minutes, to caramelize mixture. Cool completely, about 1 hour. Break into pieces.

NOTE: The original recipe said to store in the refrigerator. NOT necessary! It will be GONE before you have a chance to do that!

By the way, I made this snack to take to the VA Hospital as it was the last day of this most recent clinical rotation there. I have been on a rotation in the operating room for the last couple of weeks. Don't you just love the camouflage lead aprons??!!

Thursday, June 2, 2011

Dessert Chimichangas

Okay, so this is not something new, just a variation on the Banana Burritos I've done in the past.

This time, since we were already grilling for dinner, these were cooked on the grill in a foil pan, pan uncovered, grill closed.

The one on the left contains bananas, white chocolate chips and chopped pecans. It's toppped with caramel sauce.

The one on the right contains bananas, strawberries and a little chocolate syrup inside and out.

I'm sure you could come up with many more combinations. See this post for more specific directions.