Thursday, August 29, 2013

Girlfriend Graduation Gift

So my Big Devil, The Devilish Nephew has a really sweet girlfriend.  I'm sure I've bragged on him before.  He's like our other child.  He works for a big oil company in Houston and we are super proud of him.  He's sweet, handsome, smart and successful.  No wonder Alison grabbed him up and took him off the market.  She is equally as precious and just graduated from the University of Oklahoma.  She's moving off to Texas to begin her career, and the next phase of her life and I wanted to send her off with a little treat!
Here's the contents of the box:
pictures of my sweet nephew when he was little
Smarties, because Alison is a Smartie
a little heart-shaped candle for fun
a card telling her how proud we are of her accomplishment!
I found a GIANT box of Smarties candy
and made an adhesive label on the computer....
Originally my plan was to make a photo album or
scrapbook for Alison, using baby pictures of my
nephew.  I just couldn't find anything I liked,
so I decided to give her the pictures and let her do
what she wanted to with them.
I just tied the pictures together with a little piece of twine.
Yes, that is a picture of my nephew on top, wearing my
cap and gown from MY graduation night.
I just put everything into the box
and tied it up with a pretty ribbon.  I found this cute little
wicker "shoe box" at Hobby Lobby.
I love it when the container is actually part of the gift.
Crimson and Cream
for the University of Oklahoma!

Tuesday, August 20, 2013

Marinade for Meat

I'm very old-fashioned about the way I plan my meals.  I honestly feel like we should have a meat, a vegetable or two on the side and some kind of bread.  That doesn't always happen.  But especially when Little Devil is home for dinner I act like I'm June Cleaver and serve her a dinner from the 4 food groups.  Trying to change up the routine and vary the main course is always a challenge.  That means lots of different cuts of meat, prepared in different ways.  Having a go-to marinade for a package of meat lying around your freezer is never a bad idea.  You can throw your meat in with this marinade the night before and when you get home from work, it's ready to grill up.  Add a vegetable and a pretty salad.  Don't forget the bread.  Put on your pearls and a dress, run the vacuum and then serve dinner right up.
This is how I take
1 big steak and feed all three of us.
The marinade line-up.
Melt butter.  Add steak sauce.

Stir in brown sugar.
Add in the pop.  I used Sprite
because that was what we had in the fridge.

Add red wine vinegar.
Stir in onion and garlic powder.
Season meat generously on both sides
with salt and pepper.
Cover and marinate overnight.
We grilled.  This was a one-pound
boneless sirloin steak.
After Mr. Devilish grilled it,
we let it rest for 10 minutes and then
thinly sliced it.  Yum!

Saturday, August 17, 2013

The Simplest Refried Beans

Whenever we make Mexican food, Mr. Devilish Dish almost always makes refried beans.  They really aren't fried the first time.  Or re-fried for that matter.  They are quite easy to make, with only 3 ingredients.  The leftovers make great nachos too.  Be sure to watch it carefully, because you don't want the garlic to burn.  Burnt garlic is second only to burnt popcorn in stinking up your kitchen.  A great side to any Mexican entree, you'll never open a can of refried beans again.  You'll just need to open a can of pinto beans for this recipe!
Fiesta Foreva
Only 3 ingredients...
Goodness in its simplest form.
Heat lard or drippings in a large skillet.
Add garlic.  Stir constantly until light brown.
Don't Burn!
Add one can of drained beans,
and one can of beans with liquid.
Mash with a potato masher until
mixture is fairly smooth.
Stir occasionally until mixture thickens up.
Top with shredded cheese and
get ready to party.

Wednesday, August 14, 2013

Mexican Rice

I'd estimate we have Mexican food about 90 times a week.  Well that might be a minor exaggeration, but we have it A LOT.  When we were first married, I made Mexican Rice from a box and Refried Beans from a can.  And I still do on occasion.  There's nothing wrong with either.  But most of the time I like to be truly authentic and make the real deal to accompany my enchiladas or chimichangas.  This rice is superb.  And simple.  You probably won't go back to the boxed kind again.  See if you can find the spicy tomato sauce.  The burst of flavor is worth it.  I find it in the Latin section of most every grocery store.  You can certainly substitute a regular tomato sauce if you can't locate it or you don't want the spice.  This rice is also beautiful when peas, carrots, peppers or cilantro is added, but I think it's perfect in its' simplest form.  Ole!
Just a few simple ingredients...
Heat oil in pot.
Saute rice and stir until
it just begins to brown.
Add garlic.

Add onion.  Stir until rice becomes
golden brown and onion and garlic are
almost translucent.
Add tomato sauce.

Add chicken broth.  Bring to a boil.
Cover and reduce heat to low.
Cook for 15 minutes.
Remove from heat and
fluff with fork.
Serve at your next fiesta...

Monday, August 12, 2013

Crock Pot Corn Dog Casserole

Say that 5 times fast.  Crock Pot Corn Dog Casserole.  What do you get when you cross beans and wieners with the top of a creamed corn casserole and put it in a crock pot all day?  Crock Pot Corn Dog Casserole, that's what!  It may sounds unusual, but it's actually a very familar, comforting dish, with the ease of slow cooking.  It's like a hearty serving of baked beans, with hot dogs, topped with a crisp cornbread crust. Kids love it, and it's so easy for Mom!  Perfectly filling on a cold day.  And a little bit more high tech than just beans and wieners.
The Crock Pot Corn Dog Casserole Line-Up
Combine beans and tomato sauce
in slow cooker.
Season to your liking with ketchup,
mustard, molasses or brown sugar,
hot sauce, salt and pepper
Don't forget the hot dogs!
In a separate bowl combine cornbread
mix with cream style corn.
Add water or oil.
Add beaten egg.
Spread evenly over hot dog mixture.
Cook on LOW for 6-8 hours
until cornbread is baked and brown.

Tuesday, August 6, 2013

Beauty Product Review

When my three best friends from college and I get together we have A LOT to talk about.  It's non-stop cocktails and gossip for hours on end.  Somehow beauty products always come up and everyone has something to grab out of their suitcase to for the others to try.  I love it.  It's how I find out about new things I would never think to try for myself.  The conversation usually culminates in a trip to the drugstore so everyone can stock up on the aforementioned items.  Last time we got together, Jenny had the cutest little pastel plaid fingernails for Easter.  All of us were amazed, and then she shared her secret:   Sally Hansen Salon Effects Nail Polish Strips.  I'm sure ol' Sally was happy, because I'm pretty sure the stock in her company shot up that day.  Lately I've run across some new products that I really like and I thought rather than keep the secret between the Fab Four, I thought I would share it with all of you...

The Line-Up of my Faves!

Neutrogena Acne Stress Control Power-Foam Wash

I don't know why, but my face has been breaking out like a teenage girl.  And unfortunately, I'm far from
being a teenage girl.  My skin is on the oily side, so I thought
I'd give this a try because it's oil-free.  It won Allure
Magazine's Editor's Choice Award.  I can see why.
It's foamy and leaves your skin feeling really clean.
And it's only $7.99 at Ulta.

Neutrogena Acne Stress Control Triple-Action Toner Say that five times fast.  I bought it to go along with
the foam wash.  Unlike a lot of toners, it doesn't leave me
feeling like Macaulay Culkin in Home Alone.
It has salicylic acid, and really eliminates oil, but it doesn't
leave me yelling, "My face is burnin" like a lot of other toners do.
It's also $7.99 at Ulta.

FX Sea Salt Spray Wave & Texturizing Mist

I hear all of these people talking about "Beach Waves"
for their hair.  I should go ahead and tell you that I have the curliest hair on the planet.  Like Shirley Temple curly.  Orphan Annie curly. There is nothing "wavy" about my hair.  I usually straighten it with a straightening iron.  In March, Mr. Devilish Dish and I went on a whale watching trip while we were in California.  I had straightened my hair that morning, but by the time we spent the afternoon on the ocean, with the spray blowing on us, my hair was no longer straight.  But it was "wavy" and really cute.  I had achieved  "Beach Waves!" However, I don't think I can convince my husband that each morning after
I get ready, I need to go whale watching, just to achieve my desired hair style.  So that's where this stuff comes in!  The bottle says,"Tousled, Salty, Windswept, Adds Body, Sexy Beachy,Loose Styles."  That's me.  I'm all about the Sexy Beachy Loose Styles.  Right here in  Oklahoma.  Because my hair is so curly, I have to straighten it first, and then spray on  this mist.  The one thing about it is it still looks good the next morning.  So two days of cute hair and only one shampoo.  Definitely works for me! 

Skinny Girl Face Solutions Instantly Smooth Line Filler

I don't know why we need to talk about this one.  I definitely don't
have any lines that need filling...Just kidding.  There's one or two.
My friend Michaela and I joke around and call these kinds of
products "Spackle."  But that's only funny if we say it.  So not funny if Mr. Devilish Dish says it.  I actually found this stuff at Gordman's  which if you've never heard of, it's kind of a discounted department store. I'm a sucker for anything in the bargain bin.  I got a tube, tried it, and really  like it.  I went back and stocked up on more.  It fills in the lines nicely, but still goes on smooth under my make-up.  It doesn't dry out and get crusty.
(You know, like real spackle.)

Monistat Soothing Care Chafing Relief Powder-Gel

Before you starting thinking, "Hey Candi, TMI!" Let
me tell you what I use this for. I use it as a primer under
my make-up.  Last summer, after my great-aunt passed away,
my cousins and I had a slumber party.  I was putting on my make-up when Tracy said, "What did you just put on your face? 
Because I know what that is, and that's not for your face."
Well it turns out it can be!  It's very similar to the powder-based
primers like those from Bare Minerals and Smashbox.  It
squirts out of the tube in a liquid form, but goes on very silky
and powdery.  I love it because my make-up does not get
shiny or greasy the way it would with a typical moisturizer.
You might think I'm crazy, but to that I say, "Don't knock
it til you've tried it."  Why?  Because the primer I formerly
used was about $25.00 per one ounce bottle. 

So there ya have it.  I hope you'll try some of these, and have happy results like I have.  I should say that I was in no way compensated for my reviews from any of the companies.  I'm just a typical girl who likes to look pretty and loves to share a good thing when she finds it.  I hope you don't mind me sharing this information on my blog, that I typically use for sharing recipes.  When I chose the name Devilish Dish, I intended for Dish to have two meanings.  Dish as in a plate of yummy food, and Dish and in gossip to share. 

Do you have a favorite beauty product that you like?  Share it in the comments!  I'd love to hear from you!

Monday, August 5, 2013

Frozen Lemon Creme

Mr. Devilish Dish and I have a new addiction.  It's a show on BBC called MasterChef.  Chefs from allover Europe compete in various stages of competition in hopes of cooking for Michel Roux Jr. He's a two-Michelin starred chef.  Which translates to FANCY PANTS.  Like if I ate in his restaurant there might be more forks on the table than I would know what to do with.  (Picture Julia Roberts in Pretty Woman with the escargot flying across the room...)  Anyway, the chefs competing on this show are very talented.  The best part about this series, is unlike American cooking shows there is no DRAMA.  No one is screaming curse words and insults and no one sabotaging anyone's pea puree.  The result is gorgeous plates of food, unlike anything you've probably seen before.  I'm dying to try to make a spun sugar dome now.  (Hopefully I won't get third degree burns.  My aspirations could lead to a new blog post and possible trip to the E.R.)  The funny thing is when these chefs create a plate that isn't up to the judges standards, it still looks darn good to me.  The judges will remark something like, "The plating looks a bit amateur-ish." (Only picture that in a British accent.) I'm over here yelling at the TV, "Are you kidding?  That looks like a plate I could only ever dream of putting together.  Man I wish I could put that on The Devilish Dish."  So our new obsession has inspired me to step up some of my plating.  Now and then.  Frozen Lemon Crèmes  (Crème instead of Cream so I sound fancy and French like Michel Roux Jr.) are a simple, but luscious dessert.  Instead of scooping in a bowl like ice cream, I pretended I was on MasterChef and served the dessert in a lemon half.  In a glass.  Garnished with a mint sprig.  Look out Britain, I'm coming to compete!
Crème, not cream.  Because I'm fancy...
Only four ingredients for this four star dish!

Zest the outside of a couple of lemons. 
(Not the ones you will be using to serve the crème in.)
You just want to zest the very outside of the lemon.
Get the yellow part only.  That's where the oils and lemon
flavor are.  If you get down to the white part, it's bitter.

Here's the zest. 

Juice a couple of lemons.  (Not the ones you will be using
to serve the crèmes.)  Make sure you don't get any seeds!

Combine the milk, cream, sugar, zest and lemon juice.
Make sure the sugar is well-dissolved.
Freeze for a couple of hours until thick, and just starting to set.

Remove mixture from freezer.  Whip with an electric mixer
until it is about doubled in volume.
Return to freezer and freeze until solid.

Hollow out your lemon halves before serving.
Surprisingly this step was pretty easy.  I went around the edge
with a paring knife, and then used a spoon to scoop out the flesh.

When the crème has frozen solid, scoop into
lemon halves for serving.

Garnish with a mint leaf.
Serve in a margarita glass, martini glass,
or other pretty little dish.

Wow your guests and get ready to compete on MasterChef.


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