Tasty Tuesday: A Good Cuppa

Okay.  Let’s get down to brass tacks.  It’s morning, but doo tamned early.  Whadoyoodo?

Coffee.

Rinse the pot.

Get fresh beans.  We keep ours in the freezer.  There is debate on this.  Some say don’t freeze, it’s not good for the oils.  Others say freeze, otherwise the oils go rancid.  Others say refrigerate.

As I was saying, get the beans out of the freezer.

Don’t use ground.  Why?  Because grinding DOES make it stale.  It’s better to grind your own if you can.

Grind your coffee.  I fill the grinder lid halfway full, but you’ll get used to how much with practice.  You could, gasp, read the manual.

After you have some coffee.

Get fresh water, fill the reservoir, put the grounds in the filter, and PUT THE BOT ON THE PURNER.  Don’t forget that part.  Leave the pot off and you get a mess.  Ask me how I know this.

~shudder~

Don’t ask.

As it’s brewing, and I highly suggest you get an interruptable brew pot, get some Valrhona cocoa.  If I’d meant some other kind of cocoa, I’d’ve said some other kind of cocoa.  Valrhona is the best.

Get some Raz al Hanout.  Sprinkle into your cup.

Get some good, high quality, dark honey.  I like Polish pine honey, but there are many many MANY to choose from so go nuts and try different ones.  Put about a teaspoon in the mug.

Pour coffee.  (Now you see why I told you to get an interruptable pour pot, yes?)

There.  That’s better, isn’t it?  For one thing, now you can spell.

Coffee.  It is necessary.

For some other scrumptious recipes for Tasty Tuesday, visit my buds.  Selena’s got something toothsome (I swear, that woman could cook pocket lint and make it to die for) and Nancy shares her special shortbread.  ~watering mouth~  Who wants to stage a raid and steal these two ladies?  We need something to go with our coffee, after all.  And mulled wine!  LOFF! ~gets map~

Mulled Wine, by PG Forte

My Grandmother’s Shortbreads, by Nancy Lauzon

Pouding Chomeur by Selena Robins

A Taurusless Tasty Tuesday

Yes, I know.  Tauruses and food go together like cats and catnip.  Would I disappoint?  Would I stay up too late and forget to post a recipe for my faithful readers?

Moving right along, then, to share with you my other compatriots’ offerings, who did not stay up too late, who did not forget to type or post, and who are lovely human beings galloping into the void of fast food to bring us real food and real conversation!

Without further ado, then, I bring you…  TASTY TUESDAY!

PG Forte rings in the season right with “Pumpkin Martini.”  Say, YUM!

Nancy Lauzon brings us something as American as Apple Pie.  Or… “Spaghetti Pie.” (Which is extra fun since she’s from Canada.  I just adopted her as an honorary countrywoman.  Or she adopted me.  Or we adopted each other.  There was an adoption going on.)

Selena Robins wonders, “So, How Does One Eat a Taco?

Please stop by and peruse these wonderful choices and be sure to tell ’em, the Tauruses sent ya!

A Taurusless Tasty Tuesday

I know, I know, what’s a Taurus without food?  Sadly, she is me, again this week.  My pals do not disappoint, and have cooked up some come-hither comestibles to please even the most discerning of palates.  Please stop by and give them some love.  Tell ’em the Tauruses sent you!

Pumpkin Spice Cake (yum!!!) by Pg Forte

Pizzeria by Nancy Lauzon

Honey, I Shrunk the Dinner (Love the title) by Selena Robins

Taurusless Tasty Tuesday

I know, I know, Tauruses love food.

They also love sleep, ergo this is aTaurusless Tasty Tuesday – but my compatriots do not disappoint!  Check out these awesome entries (and I love the Mars Bars idea, I totally have to try that).

Red Flannel FTW by Pg Forte

Lentil and Sausage Soup by Moira Keith

Men are from Mars Bars by Nancy Lauzon

Dinner a La Leftovers by Selena Robins

Tasty Tuesday: Romance Is In the Mayonnaise

Anticipation makes the sex better. There’s a lot to be said for a good “quickie,” but one shouldn’t overlook the power of seduction and foreplay. And foreplay doesn’t just mean the tongue, the hands, or massage. Sometimes, foreplay is literally the play that comes before.

When you have your next date night, and if you don’t have a date night scheduled, best get on that right away, plan to make a special dinner for your lover. If you’re fortunate enough to have more than one lover at the same time, then simply multiply the recipe for the mouths you’re feeding. Bonus tip: if your lover works outside the home, make enough to pack for lunch the next work day. Talk about afterglow. Make them remember you with every bite.

Rowr.

So. Lessee. What can we make that will make them think of us under the fluorescent lights of the office, or wherever they are the next day.

Ingredients

  • 12 ounces boneless chicken breast, skinned
  • 6 T dry white wine

If I meant cooking wine, I’d’ve said cooking wine. If you have any of that abominous stuff in your fridge, throw it out right now and go to Trader Joe’s or your local liquor supplier and get yourself a good, inexpensive Chardonnay.

If you can’t use alcohol, then use chicken broth.

If you don’t have chicken broth, go get some. You can buy it in the can or in an aseptic package that will stay in your fridge and keep for a week or two. It’s useful in cooking – cook your rice with it, or make mashed potatoes from scratch. Even warm up a cup like tea in the microwave when you have the munchies but don’t want to pack on the pounds. It’s satisfying since it’s protein and satisfies the urge for salt. Yum.

It occurs to me that I’m using abbreviations. Here’s a quick lexicon:

  • T = Tablespoon
  • t = teaspon
  • C = Cup (8 fluid oz)

Okay, now where was I? If you keep interrupting like this, we’ll never get to dinner. Sheesh.

  • 2 T lemon juice
  • 2 t honey

You can use sugar, but honey is just as sweet and better for you. Try all the different varieties out there, don’t just assume orange blossom is the only kind you can have. Pine honey is lovely, and there are a bunch of others out there.

  • 2 small cloves garlic minced or pressed in a garlic press
  • 0.5 t curry powder – if you can, get yours from The Spice House. This place is amazing. Once you try it, you won’t go back to supermarket, dried-out spices. Trust me.
  • Dash of ground pepper

If you don’t have peppercorns in a grinder, go out and get a grinder and some peppercorns (Spice House has lovely ones). You can get grinders anywhere from Target to fancy cooking stores like Sur la Table or Williams Sonoma. Fresh pepper is worth it.

  • 1 t cornstarch
  • 2 T cooking oil – anything will do, but high quality extra-Virgin olive is yummy
  • 2 C broccoli flowerets
  • 4 green onions (scallions), cut into ½ inch or 1 centimeter pieces)
  • 2 T mayonnaise
  • 1 C cooked rice with 1t of turmeric (also get from Spice House); I like California Hinode Brown Rice but any cooked rice will work; cook it in 2 C of broth instead of water

Directions

Using a rice maker or pot, cook the rice according to the directions on the package, using chicken broth instead of water. While it’s cooking, prepare the chicken, below.

Cut chicken into thin strips and set aside.

In a medium mixing bowl, combine wine or broth, lemon juice, honey, garlic, curry powder, and pepper. Whisk well to blend.

Add chicken to bowl, rubbing the chicken and making sure it gets coated by the liquid.

Let chicken stand at room temperature for 20 to 30 minutes in the marinade.

Drain chicken, reserving marinade. If needed, add enough broth to make ½ C liquid. Stir in cornstarch, set aside.

Preheat a medium skillet over high heat, then add oil.

Stir-fry broccoli and green onions in hot oil about 90 seconds or until crisp-tender. Remove from skillet.

Add chicken to skillet. Stir-fry about 2 minutes or until tender.

Push chicken from the center of the skillet and return the vegetables. Stir in the cornstarch mixture.

Cook about 1 more minute, stirring constantly, until heated through.

Remove from heat and stir in the mayonnaise.

Add the turmeric to the rice and stir well. Serve rice in small bowls or plates, and spoon the chicken and vegetables over the top.

For dessert, use your imagination. Bonus tip: soak the rice pot in hot, soapy water. TRUST me. You’ll be glad in the morning when you don’t have a gelatinous concrete mixture in your pot or rice maker.

Join the Other Tasty Tuesday Participants

Come on and visit the other Tasty Tuesday participants for some sexy, simple recipes to help revitalize your kitchen time. Enjoy!

Inspiration Cake by Pg Forte

Sometimes you feel like a nut… by Selena Robins

Taurusless Tasty Tuesday!

I know, I know; Tauruses and food ought to be a perfect mix.  But after a full three days of being on the committee to run the conference is exhausting!  Go figure.

But we’re not going to leave you hanging! Two of our Guerrilla Gals are hosting Tasty Tuesdays for you and have gone above and beyond to bring you sexy, tasty morsels. Please stop by and share the love. Tell ’em the Tauruses sent you!

Suicide Chicken Wings by Nancy Lauzon

Antioxidant Little Pricks by Selena Robins

Simple Stuffed Figs by PG Forte

A Taurusless Tasty Tuesday!

Sadly, the Tauruses are recipe-less for Tasty Tuesday. In our defense, Rachel is coming for a visit and we have the Third Annual In the Trenches with the Writer Conference this weekend.  But my fellow Guerrilla Gals don’t disappoint and have filled in with their recipes in our absence. Stop by and tell ’em the Tauruses sent you!

The Sexy Spellcaster by PG Forte

A Little Sumpin’ Sumpin; Sausage and Peppers by Moira Keith

Sinful Cinnamon Pinwheels by Nancy Lauzon

Pesto Making Season by Selena Robins

Enjoy!

Tasty Tuesday – Ambrosia

It’s Tasty Tuesday, where me and my fellow authors will share some sexy, fun recipes for you to try out.  My contribution this week is a beverage, and my fellow authors have items from main entrees to desserts.  We’re glad you stopped by!

Ambrosia

Unlike coffee or tea, Ambrosia combines the effects of both and adds the bliss of chocolate.  One cup will open your mind and awaken your senses for whatever you desire, sexy, sweet, or serious.

1 part high quality brewed coffee (or, even better, make it in a French press)

1 part high quality black or green tea (Dragonwell is an excellent choice)

1 part high quality hot cocoa (Valhrona is my personal favorite; Vosges is a close second)

Combine in a tea pot and whisk briskly for thirty seconds.  Serve hot with a dash of cream and sugar.

I found this recipe in the Herbal Studies Course by Jeanne Rose, called the Cosmic Caffeinator.  I have made it many times and the darker the cocoa, the better the results.  The quality of the ingredients make a difference, as in anything.  But it’s well worth trying, even if all you have at hand is office coffee, black orange pekoe teabags and hot chocolate.  But making it with “the real deal” will show you why I call it Ambrosia.

If you have any interest in herbalism at all, Ms. Rose is the best source of information, bar none.  Her sense of humor and wealth of knowledge are vast and she’s written extensively on both herbalism and aromatherapy, as well as other topics.  You can find out more about Ms. Rose, her books and classes, at her website.

Please stop by the following blogs and load up on their tasty treats:

Salacious Salad and Naughty Nachos by Denise A. Agnew

Sweet Summer Lovin’ by PG Forte

Bewitching Bailey’s Cupcakes by Moira Keith

Happy Trails Trail Mix by Nancy Lauzon

Sassy Sangria by Sloan McBride

Sweet and Spicy Menage-a-Trois, by Selena Robins

ROGUE REFORMATION (CHEESY POTATOES) – The Ultimate Comfort Food For Heating Up A Cold WI Winter Night! by Renee Wildes