intomybrain

Make this: The Pioneer Woman’s Drip Beef Sandwiches – Two Ways

It’s the easiest stinking thing on the planet to make. You literally spend less that 5 minutes doing any actual work. The rest of the time (about 6 hours) it just sits in the oven…don’t even check on it. Just let it sit there all lonely and wonderful.

Thus far, I’ve only made the first of the two ways. And I’ve made it twice just this week. Both times, enough to feed 10-12 people. First time in a pot in the oven, the second time in a slow cooker.

Tips and Suggestions:
Here are a few things I’ve learned that will help you when you try this. You know you want to.

Continue reading »

Well it’s time to make more yogurt and since I have a little extra time today (or at least I’m telling myself I do), I thought it’d be a good time to post the process. Yogurt is one of those grocery items that, once you learn how to make it at home, is not worth buying at the store!! It’s incredibly easy, remarkably cheaper, and tastes even better than store-bought!

Continue reading »

As far as Salsa Verde goes, there seem to be a lot of recipes out there. Like most foods. But this is what I usually tend to do:
Continue reading »

Here’s a recipe from a few weeks ago. Try it out!

Continue reading »

It’s as hot as hell in my car and here’s the proof.

66.6 miles

I love summer, except for this. My car takes about 20 minutes to decide that its A/C should be cold and not hot…which is about the length of time it takes me to get most of the places I go. 90% of everywhere else I go takes less time. Go figure.

Mushroom Couscous
Serves 4

INGREDIENTS
* 1 cup chicken/vegetable/beef stock (or 1 cup water, and 1 bullion cup)
* 1 cup couscous
* 1 tablespoon extra virgin olive oil
* 1 tablespoon lemon juice
* pepper, to taste
* white wine vinegar

* 1 tablespoon extra virgin olive oil
* 3/4 cup mushrooms, sliced
* dash of garlic powder
* salt and pepper to taste

DIRECTIONS
1. In a medium sized saucepan:
If using stock, bring to a boil.
If using water+bullion, bring water to a boil and add bullion cube. Crush and stir till dissolved, and bring to boil again.
2. Add couscous, stir quickly, cover and remove from heat. Let sit for 3-5 minutes (do not disrupt the couscous!).
3. Fluff with a fork. Add 1 tablespoon of olive oil, 1 tablespoon of lemon juice, pepper and a drizzle of white wine vinegar. Stir, and set aside.
4. In a small skillet, heat 1 tablespoon of olive oil. Add sliced mushrooms to the pan and sprinkle a dash of garlic powder and the pepper to taste. Saute until heated through and tender.
5. Add sauteed mushrooms to couscous and stir.

Tonight’s dinner was too good not to post.

Sauteed Asparagus
Serves 2 – ish

INGREDIENTS
* 1 bundle asparagus
* 2 tablespoons extra virgin olive oil
* 2 cloves garlic, minced
* salt and pepper, to taste

DIRECTIONS
1. Heat olive oil on medium heat in a skillet large enough to hold all of the asparagus.
2. Crush the garlic cloves and peel off skin. Rip apart garlic into chunks and lightly saute in skillet on low – medium heat for one minute.
3. Add asparagus. Saute until tender (or desired doneness). I do not like overcooked, mushy asparagus. So I turn off the heat as soon as they start feeling tender and are slightly browned.

Tonight’s dinner was too good not to post.

Roasted Rack of Lamb
Recipe adapted from All Recipes

Serves 2 (Assuming you’re having a side and not only eating a rack of lamb…)

INGREDIENTS
* 1/3 – 1/2 cup bread crumbs
* 3 cloves garlic, minced
* 2 sprigs chopped fresh rosemary
* 1 teaspoon salt
* 1/4 teaspoon black pepper
* 2 tablespoons olive oil
* 1 (7 or 8 bone) rack of lamb, trimmed
* 1 teaspoon salt
* 1 teaspoon black pepper
* 2 tablespoons olive oil
* 1 tablespoon stone ground mustard

DIRECTIONS
1. Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
2. In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
3. Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1.5 minutes on both sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. (Use a spoon to help cover the whole rack). Cover the ends of the bones with foil to prevent charring.
4. Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 16-18 minutes, depending on the degree of doneness you want. I have found 17 minutes is the perfect time for my oven. The lamb comes out a perfect medium. Let it rest for 5 to 7 minutes, loosely covered, before carving in half (between ribs).

So I know I haven’t updated my blog in a while. Forgive me. To make up for it, I want to share a truly creative person with you.

Her name is Christina Entcheva. If you haven’t had the privilege of enjoying her art yet, go check out her website and her etsy shop. Seriously. Now. I wasn’t kidding.

I met Christina in third grade (…?… I think third… It’s been a while.) She was just as much an artist then as she is now — plus ~15 years experience and growth, of course. We all knew she was a gifted artist then; and when you go to her website and see her illustrations, you’ll know what I’m talking about.

Her work is quite ingenious and her natural talent is rare. So go enjoy her work. Buy some prints. Buy some buttons. Beg her to create more.

There are a few more hours left for the giveaway at Awakened Aesthetic. Don’t miss this.

Definitely not the most productive morning I’ve ever had…

Number of things crossed off “to do list”? .5 (skinning the chicken was only half of the battle toward a successful dinner)

…of about 14…