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Mrs. Pink

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Monster Chicken (...cont'd) [05 Jun 2005|03:00pm]
[ mood | giggly ]

It is 247pm on Sunday and I've begun a little bit of prep work. Technically I didn't have to start til 4pm (it's going into the oven at 5) but I figured I had nothing else to do and it always takes so long to chop veggies and stuff.

Like I mentioned earlier, I'm going to put some of the roasted garlic under the chicken breast skin. After thinking about it for a smidge, I decided to make a roasted garlic butter with dried thyme, basil and parsley. This is going to go not only under the skin, but probably massaged over the skin as well to give that coveted "pretty crispy brown colour".

In other news: I am now the proud owner of a digital meat thermometer... twenty-eight dollars later. Which, really, was relatively reasonable seeing as I was eyeing up one of those Alton Brown-type meat thermometers with the metal coil thingy (which there were two to choose from, $50 and $70 respectively. Yowza). I can now conquer the world of meat!! Roast beef, here we come.


Roasted Garlic Butter

2 heads of roasted garlic, removed from skin
1/4 cup butter, softened

Mash all ingredients together and set aside until needed.

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Monster Chicken... [03 Jun 2005|11:44am]
[ mood | nervous ]

Okay, I don't know why I did it, but I offered to do Sunday Dinner for some of Hubby's family: his mom, one of his older brothers B and his wife T. I don't know why... well I do, but, yeah.

So I'm making a traditional roast chicken with all the "this, that, and the other". Which ordinarily speaking, doesn't bother me. My roast chicken I can do like nobody's business with my eyes closed... now. Perfectly juicy no matter which piece you choose to eat with roasted onions and root veggies, roasted baby potatoes and of course stuffing (with rice for me).

Here's the thing: I have a 6lb 4oz Hutterite chicken. The chickens I normally buy from the grocery store aren't nearly that big, to my recollection (maybe 3-4 pounds at most). This chicken doesn't even quite fit inside a ziplock freezer bag!

My worry is that my normal chicken roasting method won't work for a 6lb behemoth. Okay, fine, fine, turkeys are alway bigger by far, but it instills fear in me nonetheless to undercook poultry and give everyone food poisoning. We won't even go into the method in which I prep chickens... it's a kind of paranoia I have.

As a side note, kind of a funny thing: I was rumaging around the freezer for said bird, and ended up finding 3 frozen chicken carcasses. I think I need to make soup or something. My chicken carcass collection, it would seem, is becoming far too large. Ordinarily I would only have one on hand at a time. Not only that, but I can't believe I can actually claim to collect chicken carcasses. It's become such a strange phenomenon that friends now offer their carcasses for me to take home when we're over for dinner :P I'm sad.

Anyhow, I've been searching on the internet (as always) on how to roast my 6 lb crazy bird and it looks like the methods and cooking times are identical to my tried and true. Is it possible that a bird twice the usual's size can cook in the same amount of time?

Are chickens in America normally this large? It seems to me like a lot of meat to feed only 3-4 people. Maybe I'm not so at a loss after all! If anything, this time around, I'll shove some of the roasted garlic from last weekend's roast chicken under the skin along with my other favourite flavourings.

One last thought: I'm now reading a recipe for "English Roast Chicken", it's practically identical to the one below and it says it feeds 4-6 people. That sounds so much more reasonable, I think as Canadians we must follow under the British for serving


Perfect Roast Chicken

1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons butter, melted
1 Spanish onion, sliced crosswise 1/2-inch thick
Vegetables if desired (*see below)

Preheat the oven to 425 degrees.

Remove the chicken giblets.
Rinse the chickeninside and out. Pat dry with paper towels.

In the center of a heavy-duty roasting pan, place onion slices in two rows, touching. Place the chicken on top of onion slices.

Liberally salt and pepper the inside of the chicken. Stuff the cavity with the
bunch of thyme, both halves of the lemon, and all the garlic. Brush the outside of
the chicken with the butter and sprinkle again with salt and pepper.

Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.

Roast the chicken for 1-1/2 hours, or until the juices run clear when you cut
between a leg and thigh. Breast temperature should read 180 degrees and the thigh 190.

Serves 3 to 4

*To roast vegetables with the chicken, place 8 whole new red potatoes, 4 carrots, cut diagonally into quarters, and add them with the onions. Place the vegetables around the chicken for roasting.

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Chicken Wings [03 Jun 2005|11:14am]
[ mood | accomplished ]

I can’t give you a proper recipe because I did this off the top of my head while I was in a semi-comatose state, about a month back, on my way to a nap.

It really wasn’t hard though, just put it all in a big ziplock bag and leave it to marinate for however long. I would at the very least marinate for a couple of hours, but I betcha overnight would be best.

Really, not much of a recipe, like I said, but it was pretty darned tasty and super easy.

Hoisin Wings

What you need:
Hoisin sauce
Honey, ¼-½ the amount as hoisin (depends on how sweet you want it)
Garlic, minced
Ginger, minced
Soy sauce
Sesame oil

What you do:
-Throw wings into freezer bag
-Pour enough hoisin sauce over wings to coat evenly.
-Add to the bag: honey, heaping Tbsp garlic, heaping tsp ginger, a few splashes soy, a light drizzle/dribble sesame oil.
-Close the bag, moosh everything together so it’s nicely distributed, leave in fridge to marinate until ready to cook.

If you want:
-In a separate bowl use some more hoisin sauce mixed with honey and baste the wings every now and then. This makes them nice and sweet and caramelized.. very much finger-licking good. ^_^

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Super Easy Fudge [31 May 2005|01:16pm]
[ mood | hungry ]

I want sugar.

After much deliberation, I have decided that fudge is totally the way to go.

Here's the recipe, and yes, it's super easy. And if you're really lazy, such as myself because of an oncoming cold, then follow the revised microwave instructions in [ ].

Super Easy Fudge

• 2 cups (12-oz. pkg.) Semi-Sweet Chocolate chips
• 1 can (14oz.) Sweetened Condensed Milk
• 1 cup chopped walnuts
• 1 teaspoon vanilla extract

LINE 8- or 9-inch square baking pan with foil.

COMBINE morsels and sweetened condensed milk in medium, heavy-duty saucepan.
Warm over lowest possible heat, stirring until smooth.
Remove from heat; stir in nuts and vanilla extract.
SPREAD evenly into prepared baking pan.
Refrigerate for 2 hours or until firm.
Lift from pan; remove foil.
Cut into pieces.

[Microwave: Combine chocolate chips and condensed milk in microwave safe bowl. Warm for 1 minute 30 seconds. Stir until melted, add vanilla and nuts. Spread evenly into prepared baking pan. Refrigerate for 2 hours or until firm. ]

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Mmmm.. summer.. (well.. spring technically) [18 May 2005|06:52pm]
[ mood | accomplished ]

Today was a beautiful day, full of excitement and promises to come with just enough sun to make you feel warm in your jeans, but not enough to make things melt.

I spent a good few hours at the garden centre this afternoon with R and originally had plans on buying only a couple of hops plants to grow up the side of the deck and over the pergola for some shade and greenery. Yes, hops, the stuff you make beer with. Apparently it's a very hardy, fast growing vine. Well all intentions, as usual, went out the window as soon as we walked in.

I did end up buying a couple of vines but chose instead of the hops a plant called Engelman Ivy, which I believe is a form of virginia creeper. The nice thing about this plant in particular is that it's self-clinging, so it doesn't require lattice to grow! Pretty sweet :D

The other bits of greenery I ended up buying: a 3 gallon potted tomato plant which comes up to my waist, a little rosemary and a sweet basil.

Guess what I did when I came home ^_^
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Homemade Burgers & Salmon [17 May 2005|03:18pm]
[ mood | impressed ]

Last night, before going out and about, we made burgers.

We were doing some errands in the afternoon like checking out the price of lattice to put on top of our pergola so I can have climbing vines grow all over the place, I think we have decided on a few hops plants.. apparently they're a fast growing perenial with pretty flowers and stuff.

On our way home, we stopped by the local IGA and met up with gf R, she made mention that they were having burgers for dinner. Seeing as it was still quite nice out, I thought that perhaps we should follow suit.

Hubby was put in charge of the burgers, as always, and I slapped together a piece of salmon for the barbie to go with (because I couldn't decide after walking past the fish section whether I wanted fish heads, salmon fillet or burgers). In the past, hubby's always used Lipton onion soup mix for whatever ground beef mixture he's using, I'm not sure why, it might be just something he grew up with when his Mom cooked, but I've never been a fan. So last night we fished around the pantry and came up with a bunch of seasoning mixes for flavouring, an egg to bind, some dehydrated onions, and because I'm very much a cheese-girl, mozzarella cheese in the middle. Very good experience. Will definitely be doing it again in the future and hubby is all proud. Unfortunately there are no measurements, as is always when experimenting, you just throw in seasonings until it looks good and right.

My salmon fillet was just as simple, just rubbed it with a little olive oil, seasoned liberally with powdered garlic, dill and a sprinkling of lemon juice. It too was a very nice surprise. We did have to throw it back on the grill for a couple of minutes, after I ate half of it, because it wasn't quite cooked in places, but it came out perfectly in the end and not overcooked. I did for the last couple of mouthfuls smear the fish with Renee's Gourmet Greek Feta Dressing just because it sounded good at the time. I have to say, I was a little disappointed when I bought the fish to find out that the scales hadn't been removed from the skin. It's one of my fave parts of the fish! But then again, so is the fish head, which most people turn away in disgust from. (And by the way, if you're interested: The best way to have fish heads is cut them in half, steam with a little sliced garlic all over for maybe 10 minutes and when it's done cooking, pour a little soysauce and oil over to make it glossy and make sure you put on lots of green onions to eat to help counteract any fishy taste.)

Too bad we're not going for our weekly "Sunday Dinner" tonight to Mommy & Daddy's, otherwise I could have fish for supper.

Mmmm.. fish heads. I want fish for lunch now. I think in the meantime I might nosh on one of the coveted Krispy Kreme donuts in the fridge that we picked up last night... first time visit and so not healthy when you're given a free donut with the hot & fresh sign on.
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Homemade Stuffed Burgers

1 lb lean ground beef
1 egg
Garlic Plus One Step Seasoning (club house)
Montreal Chicken La Grille Seasoning (club house)
Dehydrated Onion Flakes
4 chunks mozzarella cheese

Mix all of the above, except cheese, in a bowl.
Divide meat into 4, shape into patties around cheese.
Grill on BBQ until done.

Quick Salmon Fillet

Salmon fillet (for as many people as are eating)
Olive Oil
Powdered Garlic
Powdered Dill
Lemon Juice

Coat salmon with olive oil.
Liberally shake on garlic, dill and sprinkle on a little lemon juice.
Grill until desired doneness is achieved.

(talk to me)

Wakey! Wakey! [16 May 2005|11:19am]
[ mood | satisfied ]

It's been a few hours since I've woken up and now that my head cleared up a bit, food (as always) is in order.

This morning, I've decided to make crepes.

And today, I've decided that the topping/filling of choice is creme cheese with tomato sauce.

I tried going for the whole jam thing (one each of saskatoon, and green tomato) and it just didn't work for me.

Maybe I need peaches and whipped creme.

(talk to me)

Update [16 May 2005|09:32am]
[ mood | cranky ]

Yeah, I did bad things last night.

I didn't go out for dinner, nor did I have takeout.

I had for "appetizer":

* Creme cheese on slices of Carl Buddig fake deli meat chicken
* Creme cheese on crackers

And for my main course:

* Spaghetti tossed with a little soy sauce and sesame oil.

All around, a most disappointing evening in the food department last night, so I told hubby when I picked him up from the airport this morning (at 355am!) that we may have to go out for lunch today so I can have my proper Diva Salad.

(talk to me)

Figures.. [15 May 2005|07:43pm]
[ mood | hungry ]

The day I finally decide to ressurect Blurty, I'm completely at a loss as to what to eat for dindin.

It's an absolutely gorgeous evening, people have been out in their backyards BBQ'ing, smells have been wafting through my window and back door. And I can't think of a single thing to eat.

Mom did call earlier asking if I wanted to go over for steak, but for some reason, I'm just not in a 'cooked by mom steak' mood. Going to a restaurant having it done exactly the way I want? Sure, I'd be game for that.. but today, not a Mommy steak.

So what does that leave me with to do? Forage around in the fridge, pantry and cupboards of course.

The results, in no particular order? Not good. Here are some of the things I found:

* Leftover rice -- white and wild
* Eggs
* Watermelon
* Can Refried Beans
* Chicken breasts/legs/thighs -- frozen
* Pasta -- always around
* Mushrooms -- white
* Chinese gluten -- aka fake meat
* Pierogies -- frozen
* Jones Soda
* 2 garlic smokies
* Shrimp & Scallops -- frozen
* Package of bratwurst

Looking over that short list of things I've got going on, now that it's written out, nothing looks appealing still.

Sure, I could do something along the lines of a jambalaya or paella, but that takes far more time than I'm willing to spend right now on cooking seeing as it's all frozen meat. Could just do a simple pasta or fried rice but the weather today is just screaming for something spring-summery. I think I will drink the Jones though. That I can manage without too much difficulty.

I think what I'm really wanting (and really, should've ordered yesterday when I went out for lunch with gf J and then window shopping for the afternoon instead of the mediocre, overcooked beef dip with oversalty "jus" -- which it wasn't even a jus, but a bad excuse for salty beef gravy -- and boring, trendy shoestring fries) is a Diva Salad with a hunk of garlic bread.

So what is a Diva Salad, you ask? Probably about the only salad I would ever dare order in a restaurant as a main entree. And huge, I might add. The menu, I believe, reads something as such: Grilled Chicken, grape tomatoes, avocado, dried cranberries and feta cheese on the requisite lettuce with a nice citrusy vinaigrette. That, is a Diva Salad.

So what's a girl to do? All alone on a sunday night, with her hubby away on business until 355am Monday morning when nothing sounds appealing in the food department at home?

I could do the obvious: Go out to eat! Yes, I could. But that would imply I have money to burn. And really, I know people do it all the time, but I don't want to eat alone in a restaurant. It seems like such a waste of an experience when you could share the fun of watching anorexic girls posing as waitresses and/or hostess walking around in teensy little ugly short skirts and sleeveless shirts with far too many sequins all about and really hideously ugly pink stiletto heels! I guess my dad calls it a Bimbo Palace for a reason.

Well, I shall see what happens.

I might just call the restaurant and ask if I can order a salad to go... for $13.99 + tax... not including the one hunk of garlic bread @ $1.99. (And at that price, if I eat in the restaurant, someone better be keeping me company!)

(talk to me)

Welcome back to the land of the living... [15 May 2005|04:22pm]
[ mood | embarrassed ]

It's been a very very long time since I've even considered looking at this journal.

A pity, really...

So here we are, almost 4 months later.

Time to make this baby rock again, and to begin with, here's what I've made in the last two days.

Dinner Last Night:

* wild rice with some herbstuffs (package)
* seasoned chicken breast (frozen)
* portabella mushroom sauteed in garlic butter
* leftover cheese fondue

Was thinking of using that leftover fondue with the sauteed mushrooms as a sauce for the chicken once it's been cooked... and maybe throw some brocoli on the side.

Doesn't sound too bad, does it?

Lunch Today:

* leftover sauteed mushrooms
* brie
* bread
* pizza sauce

Basically, I made 2 lazy pizzas. A little sauce on the bread, sliced mushrooms topped with 2 slices of brie.
Chucked it in the toaster oven on 'toast' and away it went.

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