Thursday, April 17, 2014

Eggs-tra Special Easter Treat (with printable)

Easter is almost here, and while my little bunnies are grown up we still celebrate.  There probably won't be any egg-dyeing or egg-hunting but everyone needs a little something special to brighten their day.  One of the best things about this time of year has to be the Easter candy.  Especially Cadbury Eggs.  (And don't even get me started on the Cadbury Robin's Eggs.)  I purposely don't even go down the Easter aisle or I would leave the store with a grocery cart full of stuffed bunnies and Cadbury Eggs.  I decided to whip up a quick little Easter treat to share with my parents and in-laws and a few other special people.  These literally took minutes to assemble and I've included the tags at the bottom so you can copy mine and print your own.  I hope you have an Egg-cellent Easter, and decide to share my idea with someone Egg-stra Special!

Show someone they are Egg-stra Special
with some yummy Cadbury Eggs!

You'll need pretzel bags, Cadbury Eggs,
Baker's Twine, tags, scissors and a hole punch.
I found the bags at Hobby Lobby. 
They were back in the baking and candy-making
section.  I think they are intended for pretzel rods.

It's as simple as putting 3 Cadbury Eggs per bag,
and tying it closed with the baker's twine.  Hole
punch the tag and tie it on.  You're all done!

I've included both pastel tags...
and primary tags...
Just click on the image to enlarge.
Right click and choose the copy/paste option
or save the image to your computer.
Print using the computer program of your choice.
(Microsoft word, Corel, etc...)
Enjoy!

Tuesday, April 15, 2014

Homemade Italian Seasoning

A while back my husband and I cleaned out the pantry.  And by cleaned out the pantry I said, "I don't think we need Emeril's Asian Essence from 1996."  We organized everything, and all of the spices are labeled in neat little jars.  In alphabetical order.  I repeat in alphabetical order.  (No, I don't wash my hands exactly 5 times before bed.  Yes, I do like my cooking stuff really organized.)  Imagine the horror when I went into the pantry today, looked under "I" for Italian Seasoning and didn't have any.  Seriously I second guessed myself and was like, "Damn. Should not have thrown out Emeril's Italian Essence from 1996."  It was cold and rainy here and I was making a Crock Pot Ravioli Casserole.  And I was in my pajamas and dead set on not leaving the house.  Then I remembered that not only am I a food blogger, but I'm a pretty decent cook and coming up with my own Italian Seasoning probably wouldn't be rocket science.  After all, I've made my own Homemade Greek Seasoning and I always make my own Homemade Taco Seasoning.  Why should the Italians be neglected?  They shouldn't.  And so I whipped up my own Homemade Italian Seasoning and LOVED IT.  (I went extra on the red pepper flakes, but well, you know.  I'm the DEVILISH Dish.)
Out of seasoning?  No need to get out
of your pajamas for a trip to the store. 
You can make your own!

Thursday, April 10, 2014

Horseradish Dip

A while back, I made my friend Michaela's Slow Cooker French Dip Sandwiches for dinner.  I wanted something a little different to serve beside them with some potato chips.  Horseradish is such a great compliment to beef, that I decided a Horseradish Dip would be just the thing.  You can adjust the amount of horseradish to suit your taste. (We like it hot and spicy, we're The Devilish Dish) In addition to being wonderful with chips, it makes a great spread for a roast beef sandwich, as well as a wonderful dipping sauce for sliced roast beef. 
A perfect accompaniment to roast beef!
And potato chips!

Wednesday, April 9, 2014

Slow Cooker Sweet & Sour Onions

I don't know about you foodie friends, but I get in a rut and serve the same side dishes over and over.  It's always salad and potatoes.  Salad and rice.  Salad and salad.  Sometimes green beans, just to mix it up.  Obviously we needed a change in the line-up so I thought I'd give Sweet & Sour Onions a whirl.  They live up to their name.  A little sweet, a little sour and a little perfect for a new side dish.  Especially because they cook in the slow cooker.  Just fix them and forget them.
A perfect slow cooker side dish.
The Sweet & Sour Onion Line-Up
Toss onions with olive oil
until well coated.
In slow cooker, combine onions with
vinegar...
brown sugar...
Chicken bouillon, salt and pepper.
Cover and cook on LOW
4-5 hours until onions are tender.

Thursday, April 3, 2014

Winter Feet Fix

I hate feet.  All feet.  Even the feet of my children when they were babies.  Even my cute little feet fresh from a pedicure.  Ideally I would have one of those chairs from the pedicure place in my living room if I could.  You know, so I could watch Ghost Adventures and soak my feet at the same time.  My husband seems to think that is impractical.   For some reason he also thinks it is not necessary that I get a pedicure every day.  That might possible be the only way I could tolerate looking at feet.  Especially yucky winter feet the first time they are exposed to the world in flip flops when the weather warms up. I've seen this remedy floating around Pinterest, and thought it was just too wacky not to try.  As most of you know, I had a pretty serious car accident a couple of years ago and because of my knee and foot injuries, giving myself a pedicure really isn't possible.  A quick and easy remedy that leads to summer soft feet?  Count me in.  And only two ingredients.  

Spring is around the corner and that means:
Flip Flop Season!
Just two simple ingredients will have your
feet looking flip flop-worthy in just 30 minutes.

GROSS!
Ugg boot feet.  Bleah!
Combine equal part Listerine and warm water
in the sink.  Allow two hand towels to soak up this mixture.
Cover your feet with a nice helping
of shaving cream.

Wrap your feet with the towels and place in
a baggie over the whole wet mess.
Chill out for 30 minutes.

Rinse the mixture off, and use the hand towels
to scrub your feet really well. 
Now you have soft (and tingly!) feet,
ready for summer shoes...

Wednesday, April 2, 2014

Baked Chimichangas

A while back, Mr. Devilish Dish taught a South of the Border Cooking Class.  He shared his recipe for Homemade Ranchero Sauce.  The sauce is so good, he probably could have just given the people in the class straws and said, "Here ya go."  That might be considered a little socially unacceptable, so we came up with some delicious, baked chimichangas to serve with the sauce.  They might be slightly healthier than the fried version, if you don't count the fact the tortillas are dipped in melted butter to help make them crisp.  His cooking classes are not known for their dietary consideration.  He shares huge portions and uses lots of real butter and cream.  His theory is that he's teaching them HIS RECIPES and he wants them to have the FULL-FLAVOR version.  Then each student can alter the recipes at home to fit their family's needs if they so desire.  Honestly this recipe does not need any altering at all.  One chimichanga makes a very filling portion and there is less guilt involved because they are baked.  Try them soon, and definitely take the time to make the Ranchero Sauce to serve with them.  We usually serve them topped with the Homemade Ranchero Sauce, and our Mexican Rice and Cowboy Beans OR Refried Beans on the side. It's the perfect menu for your next dinner party. 
Mr. DD's Famous Baked Chimichangas.
Be sure to make his Homemade Ranchero Sauce too!
The Line-Up...
Pretty simple, it all gets thrown in one skillet!
Brown ground beef with garlic, cumin and oregano.
Add green chiles, taco sauce, sour cream
and cider vinegar.
Remove mixture from heat and set aside.
Melt butter in a shallow skillet.
Dip each tortilla in melted butter.
Place a spoonful of filling onto each tortilla.
Fold ends in, and then roll up.
Bake for 15 minutes until crisp.
Serve topped with Homemade Ranchero Sauce,
and garnish with sour cream.

Monday, March 24, 2014

Homemade Greek Seasoning

A while back I got this wild idea to make "Mediterranean Nachos."  (Look for them in a future post!)  I knew I wanted to top them with lots of yummy, seasoned chicken.  The obvious choice was greek seasoning.  Everyone I know in this part of the country has a bottle of Cavender's Greek Seasoning in their cupboard.  I don't know if it's because it's made in Northwest Arkansas, and maybe that makes it  kind of a regional thing, but around here it's an all-purpose seasoning.  The two quintessential Oklahoma all-purpose seasonings would have to be Cavender's and Tony Chachere's Creole Seasoning.  You folks up North may have your Old Bay, but these two are like salt and pepper in Oklahoma.  I went to season my chicken and horror!  No Cavender's.  Oh the humanity.  Then I remembered the Mr. Devilish Dish took the entire bottle to tailgate to season the hamburgers he was grilling.  I could have made a trip to the store, but that would require putting on a bra and not wearing my pajamas so I decided to whip up my own seasoning instead. I was very pleased with the result.  Great flavor and so fragrant.  Try a sprinkle of this the next time you are cooking chicken breasts.  I still love me some Cavender's, but there's a certain satisfaction involved in creating your own spice blend.  It's easy and your kitchen will smell great!

Whether you're out of your favorite Greek
seasoning, or you just like to blend you own;
give this a try.  Oompah!

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