The Mad Scientist In Momma

Damn that Pintrest!! I already have a semi crafty brain, and I have a love for creating something that can be used. So then Pintrest comes along and feeds that desire. Well to be fair, I guess it could be worse right?

Well guess what bitches?? IT JUST GOT WORSE!!! I found a recipe for CANDY INFUSED VODKA!!! Holy freakin shit!!

While I do not drink all the time, and I am not partial to vodka, I do love to have the occasional drink, and I do love me some candy! Mixing the two??? I have not decided if this will turn out to be my best or worst idea!

As I said, I like vodka, but it’s not my favorite. What is you ask? Tequila. See, since, well, it doesn’t really matter does it? Lets say for a long time me and Jose (Cuervo, that is) have a pretty good understanding of how our nights would go. Id do shots, about six, and then I would be sick! I knew what to expect every time. And, while it does have a tendency to make me extremely hot ( and therefore be forced to remove an article or two of clothing) it has never ever made me violent. Quiet the opposite.

I always thought that Tequila was supposed to be, well, yucky! Not so much my friends!! Have you met my other friend Petron? Ah yes, he is a good drink! Oh so smooth!! And quite spendy as well!!

So, apon stumbling on this amazing creation for vodka, I thought to my self … “why not Tequila?” And that is what led to this long drawn out post!!

I had a bottle of strong Tequila, just sitting there looking all pretty:

 

So I washed up two wide mouth quart jars:

 

And in one I put two boxes of Lemon Heads Candy:

 

And the other I put all the green and yellow Skittles from two boxes:

Using a measuring cup, I put cup for cup of the Tequila into each jar, and then sealed them up. This is how they look:

YUMMY! The blog I read said that you can leave them over night, or longer. And the longer you leave them the stronger the candy taste will be, so guess what this Momma is doing?? Yep, these puppies are staying put untill the candy has dissolved all the way!! I shake them any time I am in the kitchen also.

When the time comes for me to strain and taste, I will update for sure!!

Cheers bitches!!

The After Party

I have not been on since, well a long time. I am sorry for that. But I have lots to say now. We will start with the After party, and how the party went down.

I decided not to make the watermelon keg, and I am so glad I didn’t go that route. I made more of a Sopdy/Punch. Here is how I made it:

I went to the local Farm stand and bought a massive amount of fruit. Watermelon, Rainer cherries, grapes, nectarines, plums, apricots, a mango, and some strawberries.

I bawled the watermelon

chopped the grapes and cherries

Sliced the cherries,

Cut up the nectarines apricots and kinda sliced the mango.

I added them all to a big bowl, in layers (which I do not suggest you try.)

I Then dumped in a 5th of vodka, and half a 5th of Bacardi Limon and part of a bottle of Apple pucker. I let it marry the flavors over night and all the next day.

I loved it, but, to make it taste better, in each glass I added a Pink Lemonade Capri Sun Pouch. (Hey, don’t judge, there where kids at this party. )

The Good:

Most of the fruit was so amazing, you forgot you where getting drunk.

Even the Juice from the fruit and Liquor strait was slightly sweet, and had a fantastic flavor!

The Bad:

The watermelon soaked up both the Vodka and the Rum. Everyone who tried it couldn’t take the chunks of watermelon without a chaser.

It went by pretty fast!

In all everyone who tried it got a little tipsy, and it was refreshing on a warm night like the fourth. I will continue to be the one who brings the party to the party every year.

 

Pre-Party Fruit Experiment No. 1

So we are doing a big party at my best friends house this year for the fourth. I am planning to do something over the top in terms of the liquor department. Right now I am in the process of conducting an experiment with strawberries and Tequila Rose. Here is whats goin on in my fridge at the moment:

I bought 2 big things of strawberries from the grocery store today. My children love them, and I am going to try to get them alcoholic. I only had half a bottle of Tequila left so I figured what the hell, let’s try.

I found the smallest softest berries and cut the stems off, and just the tip of the end. Then I took my paring knife and took out just a tad of the core out. I tossed them in to a bowl with a tight fitting lid and poured the Tequila right over top. I will leave it in the fridge over night, and check things out. I expect that they will no longer be a brilliant red color but instead a light pink. I figure that they will be good and soaked and, what ever Tequila is left I will be able to make a drink out of. Win in my book.

If this goes the way I hope it will, I plan to make a big platter of these along with a keg of sorts watermelon. This is what I will do.

I have to buy more than one watermelon because children will be present and they all love watermelon. Cant have the children eating my treats, right?? I will cut a small portion of the top off

click for credit

and try to get some of the pulp loosened up. Then I am going to pour in a nice amount of straight Vodka. I will replace the lid and let it sit in my fridge until the liquid is absorbed. Then I am going to take another type of liquor (I was thinking coconut rum, but coconut and watermelon?? weird in my book.) maybe a strawberry or some type of fruit schnapps or vodka and dump another generous amount. I will replace the lid and let it sit untill the party starts. My plan for the party is to scoop the pulp that is loose in to cups and serve that. Once the pulp is gone, I plan to cut it up and pass it out to eat.

So does my plan sound stupid?? Gross? Would you change any thing in the recipe? Have you tried any of this? How did it turn out??

Mommas Biscuits and Gravey, and a Light Dessert!

Wow, lately I am on a food roll. I think I have been posting more food related posts than anything. Sorry about that to y’all who came to hear me rant or bitch. Anyway, tonight I made an awesome from scratch dinner and changed up a recipe I got from my best friend to suit my needs for a cake. I want y’all to try them if you get the chance.

 

For the dinner you will need:

Sausage (don’t use the breakfast kind. The hot may work, but I used plain ol’ regular Jimmy Dean.)

Garlic and Pepper Seasoning

Chili powder

Flour ( I used Silk Cake Flour, and I couldn’t have hoped it turned out so well)

Butter ( you guys know me by now)

Milk

Fresh ground pepper corn (additional to the garlic and pepper mix)

Biscuits  (OK, I will admit my biscuit skills are way below par, but, Pillsbury’s are right up there with granny right??)

 

First, brown the meat, and do not drain the fat. Add some butter to the pot (oh yeah use a non stick pot for this) and melt completely. After start adding (slowly) some flour, and brown it. I like mine thick so I probley added about a 1/4 cup)  This step is critical for the right turn out. Before adding more flour to the pan, make sure the stuff in the pot is already browned. Don’t let it stick to the bottom.

After you have added the right amount of flour to your meat and butter mix, slowly whisk in milk. Remember, It’s easier to thin something out then to keep trying to thicken it up. The longer you wish and cook, the thicker it will be.

Taste and serve over warm biscuits!!

 

Now for the cake.

You need:

Angel food cake ( yes I am lazy. I bought mine pre made.)

Jello ( I used black cherry, but I think any berry type would taste great)

1 cup boiling water

Berry preserves ( I used a 3 berry mix boysenberry, raspberry and blackberry)

Softened Cool Whip in the tub. ( don’t get the flavored kind. Yuck!!)

 

Poke semi large holes in the top of your angel food cake. Set on a jelly pan.

Boil water and completely dissolve jello. Pour mix over cake. Immediately put cake to cool in fridge. At least 2 hours. (Don’t worry, the jello wont make anything soggy)

After the jello has set, spread a thinnish layer of preserves on top of the jello. Allow to cool in fridge again for 1/2 hour.

Now spread the whole cake with cool whip.

Enjoy!

 

If you change anything to either, let me know. I love to try new things!!

Mommas Stir Fry

 

Mmm, I made some delicious stir fry the other night. It was so yummy I have to share it with y’all!!

 

 

I didn’t measure any thing. I never do.

 

You need:

Kielbasa Sausage

2 cloves Garlic

Butter

Soy Sauce

Orange Juice

Curry Powder

Honey

Veggies (I like the kind that has green beans and peas in them, but I am sure any frozen kind would work)

Pepper

Cornstarch

Water

Chilli powder

Cooked rice

How to do it:

Slice the sausage and mince the garlic. Toss into a pan with the butter (enough to lightly brown the sausage)

After the butter is completely melted, add 2 parts orange juice to one part soy sauce. Drizzle honey (don’t be shy with the honey. It wont be too sweet.) Cook until sauce is warmed thru. Remove the meat.

Toss the veggies into the sauce and add a tad more butter. (Ha ha I love butter. I know I am going to hurt my self in the long run, but this is my vice, so don’t judge me) Sprinkle the curry powder ( this is one spice you don’t want to go way over board with. Start with a pinch and work your way into more if you need it.) and the chili powder (again, just start with a pinch) and a dash more of the juice and soy sauce. Add a smidgen more of the honey and cover until the veggies are tender.(Turn the heat down a bit too.)

 

While this is cooking mix a little corn starch and cold water up. (No clumps silly) When the veggies are tender, add the meat back to the pan and add the corn starch, a little at a time. Bring to a boil and stir. Lower the heat back down and cover.

Serve over rice!!

 

Coffee is the secret!!

Today I am making two things, well three if you want to count dessert. So, I want to share the chili first. It’s so tasty!

You will need:

Ground meat (I always use burger, but turkey may work too)

Canned beans ( I love beany chili, so I use three or four: pinto kidney and sometimes black)

Tomato’s ( canned when fresh is not available) diced. (don’t drain them)

Beef broth ( I like the kind with gelatin added, but any kind works. I also use the Knorr concentrated beef broth packets)

amazing!!

Orageno

Cummin ( I tend to use a lot, and taste while I go)

Chili powder (see above )

Chopped Onion

Minced Garlic

Cold coffee (like from this morning that you didn’t use)

Rice or corn bread, cooked as package directed. (normally I use rice, tonight it will be fresh corn bread)

Shredded Cheese

( on a side note, my DH loves to make this dish, but he does not use the same ingredients. Basicly, its meat beans and hot hot peppers.)

What to do:

Brown and drain fat from meat.

Chop onions and tomatoes (if fresh)

Add onions tomatoes and garlic to meat. Cook until onions are soft.

Add Coffee and beef broth.

Stir in tomato’s and canned beans.

Add oregano and cummin to taste, along with chili powder.

Simmer until thick. (I continue to add spices during this phase. Taste your food as you go. Only draw back is you may not be hungry when dinner is ready)

Serve topped with cheese, over rice or with a side of corn bread.

ENJOY!

Mommas Tasty Chicken Fingers!

Another recipe from mommas kitchen. Sorry for y’all if you didn’t really follow me to read what I feed my kids. I tried these tonight, and they where “So Delicious!” says my daughter AM.

 

You will need:

1 lbs Boneless Chicken thighs

2 Eggs

Butter Milk

Ground pepper

Dried minced garlic

Panko bread crumbs

Cheese French fried onions (crushed)

Butter (melted)

Foil lined Baking dish

Non-stick oil

 

In a small bowl beat eggs and add a dash of butter milk. Add pepper and garlic. Set aside.

Cut fat from chicken, then cut chicken into thin strips. Soak chicken strips in egg mixture for 30 min to 1 hour.

In another bowl mix bread crumbs and french fried onions (cheese kind, finely crushed) until completely mixed.

After chicken has soaked, dip into bread crumb mixture and place into the foil lined and non-stick sprayed dish. After, drizzle with melted butter.

Place in oven set at 450, and cook for 7 min, take out and turn chicken. Place back in and cook 8 more min.

Promptly remove from dish when baking is done and let cool. Serve warm!!

 

Enjoy y’all!!!

(If you try this and add anything or change anything, I’d love to hear what you did. I like to experiment in the kitchen!)

The Secret’s In The Sauce!

I know so many people who despise Meatloaf. I am not one of them. I remember my first attempt at the creation I was so proud that I took a  picture to send to my momma. Ha ha that picture looked way better than it tasted. By a long shot.

I have since played with the recipe, until I came up with what I like to call a masterpiece! So I think that its time to share the good fortune of this, and turn the non believers in to true believers. There is not a single person who has tried this and said yuck! (well at least no to my face)

 

Devine chicken pasta!!!

This is in no way a food blog, but from time to time I will share a recipe that I love or turned out well. This one happens to be one my family created and I have adopted a few of my own things to add to it.

Please know i do not measure things while cooking; its more of a taste and add more kinda measurement.

 

You will need:

• chicken ( i recently tried thighs, which is good because it is dark meat, but breasts are good too)
• pasta ( i really love whole grain pasta, as it adds color to the otherwise plain-looking dish, but Matt does not. one word of caution: do not use colored pasta or angel hair, color adds a weird flavor and angel hair gets mushy.)
• butter
• wok oil ( if possible, if not a touch of veggie oil works too)
• one onion
• garlic ( i usually end up using like 4 cloves)
• crushed red pepper (to add a hint of a kick)
• garlic salt
• shredded Parmesan cheese
• GREEN Tabasco sauce ( red will not work)

i boil my chicken first. after that i cut it into bite size pieces and throw it in the pan with butter (one tbl spoon works) and a touch of oil. add your onion and garlic (chopped and minced) and cook until brown.

 

while this is cooking i cook my pasta. only til they are JUST done. put them in a strainer and run very cold water over them until all the noodles are cold (this step is critical, because warm noodles equal mushy noodles= YUCK)

 

throw your chicken mixture into the pasta pot and cover. add more butter (one or more tbl spoons) and a touch of oil and the onion and garlic and fry up the pasta until almost crisp.

 

when you are satisfied with your noodles add to chicken and toss. top with a sprinkle of  cheese and green sauce.

 

 

i must say that i add the garlic salt and red pepper while i am frying. you may omit the pepper if you don’t want it too spicy.

 

enjoy!!