Nerd Eats Header

Nerd in the Burb Home
Nerd in the Burb Zumba
Nerd in the Burb Kittenies
Nerd in the Burb Eats
Nerd in the Burb 365 Project
Nerd in the Burb Rodan and Fields
Nerd in the Burb Word Press Blog
Nerd in the Burb Happiness Project

 

(Alphabetized now. Duh!)

Appetizers

Beverages

Breads

Breakfasts

Soups

Main Dishes

Side Dishes

Desserts

 


 

 

 

Meat Pies

March 10, 2017

Meat Pies

A couple of weeks ago, I make these little meat pies. It's basically a dough filled with meat. I really liked the one I made but couldn't for the life of me remember where the recipe was. Then, luckily for me, someone posted it on Facebook! It was from Ree Drummond, The Pioneer Woman (click here). The Poblano chiles give it a real nice flavor without much heat (for us poor excuses for Mexicans).

The first time I made it, I used crescent roll dough. It was good but the dough was a little sweet. So last night, I made them with a pie crust dough. My Little Honey Bunch, Nic and Nat liked it much better and asked me to please put the recipe on Nerd so we could put these into the regular rotation. You're welcome. I didn't make the pie crust dough, I purchased it but when I do it again, I will use the pie crust recipe I always use, Betty Crocker's (click here).

I had some extra dough left over so I made a few with left over Chile Verde. YUM!!!!!!!

Click here for Nerd's printable recipe that won't go away unless I die and no keeps up my blog.

Wheat Bread

Meat Pie

Deborah's Bread - Wheat Style

January 26, 2017

Deborah's Bread - Wheat Style

I can't remember the last time I purchased bread. Since I started making Deborah's Bread, I haven't needed to buy any. We use it for dinner bread as well as sandwich bread. I use it in Meat Loaf and Bread Pudding. It's just SO easy! And nothing in my kitchen as been used as much as my Dutch Oven!

Day before yesterday, I was mixing up a batch and realized I only had 4 cups of flour. I had some wheat flour so I used 2 cups of that to make up 6. Everything else the same. 2 1/2 teaspoons of salt, 1/2 teaspoon yeast, 2 2/3 cups water. It's been cold so the bread hasn't risen as much, but it's pretty much bullet proof. Once you put it in the oven, it puffs right up!

Anyway, adding the wheat flour made a very nice loaf. It had a little more texture but the same crispy crust. It was quite delicious! So if you have wanted to try it with wheat, you're welcome. It works.

Wheat Bread

Fireball Toddy

January 5, 2017

Fireball Hot Toddy

So, we've always known the The Nerd loves to eat and we also know that The Nerd likes to drink but The Nerd has never posted any drink recipes. Hmmm. I usually just google something I'm looking for but I really like this one so I'm putting it at my fingertips.

All you need is:

  • Shot Fireball Cinnamon Whiskey
  • Tablespoon Honey
  • 2 Teaspoons Fresh Lemon Juice
  • Boiling Water
  • Cinnamon stick and lemon wedge for garnish

I was under the weather, fighting a cold and this sounded like it would make my throat feel better. It did not disappoint! Yum! Will definitely bring this one on the next Bodega Bay Scrapbooking Trip!

Fireball Hot Toddy

 

Deborah's Bread

October 13, 2016

Deborah's Bread

Hmmm. I don't have a category for bread. I guess I do now!

Anyway, it's not really Deborah's bread. She got it from someone on Pinterest. But she made it at least three times while we were in Bodega and these pictures are of her loaves, so I'm calling it that.

So, here's the link to the original recipe. http://www.frugallivingnw.com/amazing-no-knead-bread-step-by-step-recipe/

And here's a link to the same thing, condensed, in a Nerd page for Deborah's Bread.

It truly is simple to make, you just have to allow the time for rising....16 hours! I just ordered my Dutch Oven and will be able to try this for myself on Sunday!

Just before it goes into the heated Dutch Oven.

Deborah's Bread

About an hour later!! YUM!

Deborah's Bread

And the next day, it get's turned into Deborah's Cheese Bread! Oh my Geez is this good. I don't have the exact recipe but it goes something like this: melt a stick or two of butter with some Old Bay seasoning. Cut up some lovely cheeses like Monterey and Cheddar and stick them into the scored bread. Throw on some green onions and heck, why not some bacon! Bake it until crispy. I'll get her actual recipe and post it here, too, but you get the idea. By the way, surprisingly enough, I only gained one pound over the Bodega Bay weekend.

Deborah's Bread

Sausage and Spinach Spaghetti Pie

September 27, 2016

Sausage and Spinach Spaghetti Pie

Yet another winner from the October 2016 Cooking Light. This was REALLY, REALLY, REALLY good! It was fairly simple to make, you just use every pot in the whole kitchen. Well, only a baking dish, a pot for the spaghetti, a skillet for the sausage, a colandar, a bowl for the spaghetti, a few spoons. You get the picture. Not a good thing to make if, say, you're at camp. But again, it was REALLY, REALLY, REALLY good! Here's a link to the recipe on Cooking Light. And here's a link to a printable recipe on Nerd Eats.

ROSY NOTES: I bought a 16 oz. package of Italian Chicken Sausage. Not a hot one though, because, you know, my Little Honey Bunch was traveling the next day and airplane bathrooms are not good. I used the whole 16 oz. even though the recipe calls for 3 ounces. 3 ounces isn't even enough for my cat! I may have used a little more than 3 ounces of cheese. Everything else was as the recipe called for. Oh, and being that I had a little extra meat, it didn't fit in a round so I upgraded to one of the larger baking dishes. Another note, 20 minutes on 500 seemed like it might have turned out blackened. I left it for 10 and the cheese was nice and melted and browned. Yeah, I might have had to call the Fire Department if I left it for 20 minutes on 500 degrees.

Lots of pots and bowls.

http://nerdintheburb.com/eats/sausageandspinachspaghettipie.html

This is much better than 3 ounces.

http://nerdintheburb.com/eats/sausageandspinachspaghettipie.html

More pots. Colander needed for draining.

http://nerdintheburb.com/eats/sausageandspinachspaghettipie.html

But SO yummy! My Little Honey Bunch, Nic and I almost polished the whole thing off.

http://nerdintheburb.com/eats/sausageandspinachspaghettipie.html

Oh and just in case you're looking for something sweet and wonderful to eat, try Vanilla Ice Cream topped with Cap'n Crunch. (No Crunch Berries, though. Blegh!) So good!

Vanilla Ice Cream and Cap'n Crunch

One-Pan Jambalaya

September 23, 2016

One-Pan Jambalaya

Every new recipe that I've tried lately has been deemed a keeper. I made this One-Pan Jambalaya (click here) a from the October 2016 Cooking Light. It actually took two pots because I didn't use prepared brown rice. But my Little Honey Bunch found a link to making the perfect brown rice (click here) every time. And it was! Click here for a printable version that won't disappear.

Chicken and Dumpling Gnocchi Soup

Just a couple of notes, I always add way more meat than these recipes call for. It's just never enough for this carnivore. I doubled the sausage and probably tripled the amount of chicken. Also, as I mentioned, I made the rice separate and just served it under the dish. Lastly, I used fresh chopped onion and bell pepper. This is my picture. The one in the printable recipe is not. It's all good!

Chicken and Dumpling Gnocchi Soup

September 10, 2016

Chicken and Dumpling Gnocchi Soup

Yet another keeper! This recipe is also from September 2016 Cooking Light. Click here for a link to the recipe and if it goes away, you can click here for a printable one. One note, being the carnivore that I am, I never think these recipes add enough meat. This one calls for 12 ounces of chicken, I used 32 ounces! And it was perfect. For me! You'll have to adjust the cooking time of the chicken to, well um, done. Instead of 5 minutes. Have some homemade bread with butter and a glass of Champagne...YUM!

Chicken and Dumpling Gnocchi Soup

 

Skillet Apple Chicken Thighs

August 29, 2016

Skillet Apple Chicken Thighs

Another keeper! I made this last night and Nic and my Little Honey Bunch both declared this a keeper. I read the recipe wrong and got bone in thigh with skin instead of boneless without skin. I just cooked them a little longer. This recipe is the cover of the September 2016 Issue of Cooking Light and it's done with pork. THAT's what they wanted with bone. Anyway, it was delicious! I served it over plain rice with a lovely spinach salad and hunks of a fresh baguette.

I'll put a link here to the recipe and add a printable one here for when the link goes away. YUM!!!

Skillet Apple Chicken Thighs

Carnitas

August 24, 2016

Carnitas

So, you know those Tasty Videos that come up on your Facebook feed? I saw this one for Carnitas: https://www.facebook.com/buzzfeedtasty/videos/1789331151319526/ and I had to try it. Traditionally the hunk of pork that is carnitas, shoulder/butt (why it's the same I'll never know), is baked until pull apart tender, then fried for crispiness in a skillet.

This recipe did the shoulder/butt in a slow cooker then broiled it for the crispiness. I must say, these are the best carnitas I've ever made. And easiest. (Click here for printable recipe.) The troops declared it a definite keeper so here it is. So I won't lose it.

I threw everything in a crockpot.

Carnitas

Ten hours on low later...heaven! They just fell apart onto a cookie sheet, then I broiled them for a few minutes. Then YUM! I'll post the recipe here (click here) because, you know, links disappear!

Carnitas

Oh and the pièce de résistance, I threw some in a skillet and had an egg over them in the morning. YUM!

Carnitas

Adobo

June 26, 2016

Adobo

So, I was once married to a Filipino. I even have two Filipino (MexiFlips) kids. I LOVE Filipino food. Lumpia, Pancit, Adobo. I miss Filipino food. I don't have the foggiest idea why I've never made Filipino food. Anyway, I remembered my MexiFlip daughter gave me her father's Adobo Recipe (my first husband - RIP - are you confused yet?) . Simplest and goodest thing ever! I served this for the first time ever to my CzechzyMex kids and they said, "Why have you never made this before? Definitely a keeper!"

Just get these ingredients, throw them in a pot, bring to a boil, reduce to a simmer until done. When the meat is pulling away from the bone, they're done. Chicken legs and thighs are more forgiving than white meat, they are juicer and won't become dry. You can also include pork. Cubes of a good, fatty section - butt or shoulder perhaps.

  • Chicken Legs (thighs, pork, whatever)
  • Cup of Soy Sauce
  • Stick of Butter (or half)
  • Bay Leaves (a couple)
  • Peppercorns (meh - tablespoonish)
  • Minced garlic (enough - 5, 10 cloves - whatever blows your skirt up)
  • water (just to almost cover)
  • a little brown sugar (just a little)
  • optional ginger (just a little)
  • optional rice vinegar (just a little)

Do you like my measurements? Oh, and don't forget to place the chicken bones between your molars, crush, then suck out the marrow.

Plain White Rice

Serve over plain white rice. Oh, you don't have a rice cooker? For perfect rice every time, the liquid and the rice measurements must be precise. Unlike above.

  • 1 part rice
  • 2 parts liquid (water or broth)
  • a little salt
  • optional - a dollop of butter

Bring to a boil, cover and reduce heat to lowest setting, set the timer for 20 minutes. Do not open the lid, do not stir, do not touch it. Turn it off when the buzzer goes off then fluff and serve.

Macadamia Cream Pie

Shepherd's Pie

June 13, 2016

Shepherd's Pie

I had a package of ground beef and was, again, sick of the same old, same old. Then I remembered I once made Shepherd's Pie and the family loved it. So I made it again. They're like, "Why haven't you made this in so long?" It's a very simple, all in one dish (except for the bread...more carbs). In case you're wondering, I did not pilage and plunder in the interwebs for this picture. I took the picture of the dish I made.

Click here for a link to the recipe I used or
or
Click here to go to the recipe page I created because, you know, links sometimes disappear!

Macadamia Cream Pie

Lemony Marinade

June 5, 2016

Lemony Marinated Chicken

I was sick of the same old, same old chicken so I threw some chicken thighs and a bunch of other stuff to marinate. It came out very tasty so I have to document it so, you know, I'll remember it. Plus the family declared it a keeper.

  • juice of about three lemons (didn't have limes...that would be good, too)
  • zest of one
  • olive oil
  • tequila (if it's Patron, don't forget to have a shot for yourself for doing all the cooking)
  • sea salt
  • pepper
  • 2 Serrano chiles (minced)
  • cilantro (I only had dried...it was aiight)
  • garlic (minced)
  • onions (chopped - I used a yellow but red might have been tastier)
  • cumin

Let it hang out for a few hours then throw it on the grill. This would probably be good with fish or pork!

Macadamia Cream Pie

Macadamia Cream Pie

May 16, 2016

Macadamia Cream Pie

So, here I go again with the lazy. Not retyping the recipe. But for your drooling pleasure, here is a picture of the beautiful Macadamia Cream Pie my sweet Mother-In-Law made on Mother's Day.

Macadamia Cream Pie

It was the best thing I ever ate. So here's a picture of the recipe my Mother-In-Law scanned. It seems pretty involved but I guarantee, you will LOVE it! If I attempt it, all of my friends are invited to help me eat it! That Pumpkin Ice Cream Pie doesn't look too shabby either!

Macadamia Cream Pie

 

BBQ Chicken Sandwiches

May 16, 2016

BBQ Chicken Sandwiches

Every time I get my issue of Cooking Light (iPad Version), I scroll through the book and take a screen shot of the recipes I like. Eventually, when I'm finally sick of the same old, same old, I remember the recipes I screen shotted and try something new. You can see my Little Honey Bunch actually get giddy with delight at the thought of trying something new. I love that! And I love when he AND Nic declare a new recipe a keeper. Which brings me here. If I don't remember to put it here, I'll never find it again! Here's a lovely pic I took of my plate last night. Yes, those were Rosy's Mashed Potatoes (click here for recipe).

BBQ Chicken Sandwiches

And, because I'm too lazy to retype this, here's the link on Cooking Light to the recipe (click here).

And, because I learned the hard way that links sometimes go away, here's my screen shot of the recipe. Click on it for a larger pic. ENJOY!

Cooking Light BBQ Chicken Sandwiches

Bread Pudding with Rum Sauce

March 27, 2016

Bread Pudding with Rum Sauce

This is my favorite Bread Pudding! It's very simple and you can actually dress it up for the seasons if you want. Like for Thanksgiving, add a little pumpkin puree to the custard. Or whatever! The sky's the limit! But definitely leave out the raisins. Blegh. Although it's an old recipe from Betty Crocker, it's tried and true and I'm afraid of losing the link. So here it will live on Nerd forever more. Or at least until I die and no one keeps Nerd going. Morbid. Sorry. But true.

Happy Easter anyway!

Bread Pudding

NOTES: Again, leave out those nasty raisins. I use whatever old bread I have lying around. This time, I used some sourdough. Yum! I also didn't have evaporated milk so I just used regular milk. I use fat free milk and it comes out just fine.

More Keepers

December 20, 2015

I made these two dishes this week and the family declared them keepers! Click on the picture for the recipe.

Brazilian Fish Stew

Brazilian Fish Stew

One Pot Chicken and Rice

One Pot Chicken and Rice

 

Turkey Dinner in a Biscuit

November 30, 2015

First, let me tell you what! The link I had for my lovely Cajun Stuffing is GONE!!!!!! I can only imagine that someone died and no longer paid for their site to be live. This is why I want somebody to invent 'Dead People's Websites'. So that when people are gone, their websites will live on in infamy! I hope that that is invented before I go, so The Nerd can live on. Maybe I should invent that!

ANYWAY, if you happened to have printed the recipe before it went away, can you please send it to me? I found a new one but it just isn't the same. Cajun Corn Bread Dressing. I'm so sad. I should check the other links on this page...

On to the Turkey Dinner in a Biscuit. So I saw this quick video on Facebook. And I decided I HAD to try this. https://www.facebook.com/456234491151755/videos/771009853007549/ If you don't have Facebook, here's a link to the actual recipe (click here). But since I don't trust links anymore, here's the what:

Get a basic biscuit recipe. I use the Homemade Biscuits listed on the Side Dish page on the sidebar but, again, links, so....

2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons shortening or butter (I always use shortening)
1/2 to 3/4 cup milk or buttermilk (I used buttermilk for this)

Mix the dry ingredients, cut in the shortening, then slowly add liquid until the right consistency. Not too crumbly dry, not too soggily wet. I divided the dough into 12 pieces then with a rolling pin, stretched them out. Then I piled a little turkey, a little mashed potatoes and a little stuffing. Next time I'll add a dab of gravy, too. Close it up, pinching and pulling until it's completely closed and put in muffin tin. I did not grease the tin since there was shortening in the dough. Also, my mashed potatoes tend to have a lot of butter, so once un-coagulated...well, YUM!

Thanksgiving Biscuits

I baked it it 350° for 15 minutes....but they wouldn't brown after I kept adding minutes. Then I remembered that biscuits usually bake at 425° for 12-15 minutes. So, next time, I'll up the temp. Just keep an eye on them!

Thanksgiving Biscuits

I served them with gravy and a salad. They were absolutely delicious! Nic proclaimed them a keeper. I always forget the keepers unless I put them here so.... They're also quite portable.

Thanksgiving Biscuits

As we were enjoying these little lovelies, we thought about the endless possibilities of Things in a Biscuit. Imagine an egg, bacon, cheese and potatoes. How about pasta sauce, sausage and cheese? This website where I found this has a bunch of the possibilities. Check it out (if it doesn't go away)! https://tymbussanich.wordpress.com/

 

Broccoli-Bacon Mac 'n' Cheese

September 27, 2015

Another one declared a keeper. Also from Cooking Light, click here for the recipe. My Little Honey Bunch suggested adding chicken or some other meat to make it heartier. I think I will! The dishwasher (Nic) likes the 'one pan' aspect.

Chicken Jardiniere

Chicken Jardiniere

September 27, 2015

So this one was REALLY good, too! It was in Cooking Light. Here is a link to the recipe: Jacques Pépin’s Chicken Jardinière

Chicken Jardiniere

Fish Fry

September 27, 2015

I've tried a few new recipes recently which the family declared 'keepers' but then I forgot to post them here, so I forgot about them. One of them was chicken dredged in flour, then dipped in egg, then patted into Panko Crumbs. I decided to try that with fish last and and it was delicious!

What you need:

  • Fish (I've used halibut, rockfish and salmon. And chicken.)
  • Flour
  • Salt
  • Pepper
  • Additional seasoning (such as Chipotle powder)
  • 2 eggs
  • Panko Bread Crumbs (regular are OK but Panko makes it crispier)
  • Olive Oil
  • Ghee (optional)

I got some rockfish that I cut into manageable slices. I put a couple of tablespoons of flour in a baggie added salt and pepper, dumped in the fish and shakey shakey.

In a bowl, I mixed two eggs also with salt and pepper (optional flavors good here), dipped each piece of fish to coat both side then dredged them in the Panko bread crumbs.

In my pot I added a couple of tablespoons of olive oil and a couple of tablespoons of ghee (clarified butter - because it can handle the heat better than olive oil). With the flame in on high, add the fish once the oils are hot. How do you tell? Drop a piece of bread crumb and if it sizzles, you're good to go. Leave it on high and cook on each side for about 3 minutes. More or less, depending on the thickness of the fish.

Fish Fry

It was REALLY good! In fact, we're having fish tacos from the leftovers tonight!

Fish Fry

Hollandaise Sauce and Eggs Benedict

April 5, 2015

Happy Easter! And Happy Birthday to Motsy! We had the fam over for Easter Brunch and I made Eggs Benedict. Well, Motsy didn't make it over. He asked if people were still coming...at the precise time they were leaving. I purchased some canned Hollandaise Sauce but could not bring myself to serve it after not being able to pronounce most of the ingredients. So, I turned to the Foodnetwork and found this recipe. It's pretty simple and the sauce was delicious! What wouldn't be with 3/4 of a cup of butter? Click on the photo for Tyler Florence's recipe. This is his picture, not mine. I didn't have time to take any pictures. The natives were hangry (really, really, hungry + getting angry = hangry). The egg pic in the header above IS mine however.

Hollandaise Sauce

I didn't use his technique for the eggs but it looks like I may have to try that. What I did was...

Poached Egg Pots

...use every pot in the kitchen! I don't have a double boiler but the sauce pan and the stainless steel bowl worked great for the Hollandaise Sauce part. Note to self: bowl gets hot. In the large pot on the right, I filled about half way with water and a squirt of vinegar (to help hold the egg together). When the water is boiling, I swirl the water with the spoon creating a whirlpool. This helps the eggs wrap around themselves making them lovely. Then I drop two eggs at a time, set the timer for 2 minutes and then remove them with the slotted spoon. They come out beautious! I set them aside in a plate but if they get cold, you can just set them in the hot water for a few seconds to reheat.

I also used my egg poaching pan because some folks don't like the eggs runny. Isn't that the whole point of Eggs Benedict? So ANYWAY, when you use the egg poacher, you can poke the yolk and swivel them a little so the whole beautiful yolk cooks. I was going to give it away but decided to keep it for the folks who don't like the runny yolks which is...the best thing ever! There you have it...my poaching tip of the day.

And don't judge my dirty stove. Cleaning lady comes tomorrow!

Skillet Chicken Lasagna

March 16, 2015

So yesterday, I was on the couch all day with a hangover catching up on Housewives and Pioneer Woman episodes and I came across this on Pioneer Woman. Skillet Chicken Lasagna. Of course I used thigh/dark meat because white meat -- blegh. It was DELICIOUS. The family declared it a keeper, so here it is. How about that! My love of wine got my family a new recipe.

Click on the picture for the recipe on P Dub's website. Bon Apetit! (Girls, leftovers this week!)

By the way, I did not take this picture. I pillaged and plundered P Dub's site but mine looked just like this!

Skillet Chicken Lasagna

Rosy Ramen

December 9, 2014

Ever since Top Ramen came on the market (I first remember having it at Patty Adams' house on 6th Street, so it must have been about 1975 - sorry for the remembering interruption), I have always loved it! I love it even more with two eggs dropped in. They come out lovely. A perfectly poached egg! Anyway, I try not to have it often because I eat the whole package, which is really two servings. Here's the breakdown:

Calories
Sodium
Fat
Top Ramen
380
1,520
14
Eggs 2
140
140
10
TOTAL
520
1,660
24

Ouch.

I had this a couple of days ago. I was craving it again today but I finally decided to make a HEALTHIER version. Duh!

My Little Honey Bunch has even said to me about this dish, "You always find a way to make stuff fatter." Well stow it, Little Honey Bunch! I made it skinnier!

Calories
Sodium
Fat
Barilla Linguine 1 oz
100
0
1
Eggs 2
140
140
10
Organic Chicken Stock 2 cups
20
880
0
TOTAL
260
1,020
11

Duh. Just, duh. It was delicious!

Rosy Ramen

Oh, you want the recipe? LOL.

Just bring about two cups of chicken stock to a boil, add about an ounce of dry pasta. Three minutes before the pasta is done, crack in two eggs. Keep the heat about medium/low so it doesn't ravish the heck out of the eggs. Enjoy! Maybe you want to add some green onions, cilantro, basil, Tabasco. The possibilities are endless! Just keep the fatty stuff to a minimum.

Maybe I'll ask them to drop an egg in my Pho at Kevin's Noodle House next time I go.

Applie Pie

December 8, 2014

Apple Pie. My favorite pie to make! I use good old Betty Crocker's tried and true recipe. First, the Two Crust Pie Pastry (click for recipe). I love fluting the crust and using remnants to make leaves for the top The pie filling (click here for recipe) is here. After dotting the apples with butter, I also add some 'dots' of brown sugar and sometimes even a sprinkle of vanilla. YUM!

Shrimp Scampi

As luck would have it, my potato peeler died after I had peeled the first apple for the Thanksgiving pie. I remembered that I had purchased that apple peeling gizmo at a Hampered Chef Party like, eighteen years ago. So I dug it out. I never used it before because it seemed way too complicated. Or maybe I'm just always a hampered chef. In any case, my Little Honey Bunch put it together and let me video it so I can remember how to use it next time. I CAN'T BELIEVE HOW SIMPLE IT WAS! Check it out (cat behaving like a dog, not included):

This is sure to cut much time out of my peeling the apples! Well, unless I'm hampered. It was so fast, we had more than enough apples in no time. The apples were stacked high in the pie!

Applie Pie

It was a very high pie.

Applie Pie

The crust stayed high, but the apples inside cooked down to soft loveliness.

Apple Pie

Lovely, lovely Applie Pie!

Shrimp Scampi

November 25, 2014

I realized that in my 56 years, I don't believe I have EVER made shrimp scampi. I don't know why. It's the easiest thing in the world to make AND, it's SO delicious.

Shrimp Scampi

So I decided to make a scampi with the shrimp I picked up at Costco yesterday. I found this recipe (click here for Ina Garten's recipe). Super, super simple. I didn't have lemons so I used the limes I had on hand. No gin and tonic tonight! I didn't have fresh parsley so I used dried. I also would have put tons more hot pepper flakes if my family wasn't so wimpy on the hot. Absolutely delicious! Bon apetit!

Fried Eggs

April 21, 2014

Someone asked me how I flip eggs without ever using a spatula, so I made this goofy video to show you how. Enjoy!

Bon apetit!

Fried Eggs

Chicken Cacciatore

June 27, 2013

I made a Chicken Cacciatore a while back that I really liked. Of course I couldn't find the recipe so I searched and found this one by Giada on the Food Network (click here for recipe). I really liked it. I have never dredged the chicken before but it gave the sauce a nicer, thicker consistency for better sticking to the pasta you serve it over. Just a couple of notes: I did not include capers (because - blegh). I did not include breasts (because - blegh). I used a couple of packs of legs and thighs. I only like dark meat. Except in my men. I included some sliced mushrooms and I just noticed I forgot the basil! Rats! I'll have to try it again with the basil. My dad always included black olives in his. I didn't have any but will add them next time. I also only had one 14 ounce can of tomatoes and it came out just fine. Try it! You'll like it! (The family loved it!)

Chicken Cacciatore

Chicken Pot Pie

June 10, 2013

This is pretty much the same idea as the Mini Chicken Pot Pies I made (click here for that post), but if you're feeding a crowd or using raw chicken, this is a better way to go. I used to have a recipe for a Cilantro Chicken Pot Pie but I lost it, so I just winged it here, but it came out delicious! Sam had three helpings and Nic polished off the leftovers the next day. I think mostly they really enjoy the crust which is the Betty Crocker Basic Two Crust (top and bottom) recipe. Tried and true! Been using it for years for everything! Sorry about the fuzzy pic. I really need to get my camera fixed! These are all iPhone shots.

CLICK HERE FOR PRINTABLE RECIPE. The vegetables were all I had on hand but you can add anything you like, celery, peas, broccoli!

I love making crust!

Chicken Pot Pie Nerd Eats

Fill it right up!

Chicken Pot Pie The Nerd Eats

I love fluting the crust! The wine doesn't go in the recipe. That goes in me.

Chicken Pot Pie The Nerd Eats

Heaven!

Chicken Pot Pie The Nerd Eats

 

Rosy's Pinto Beans

May 16, 2013

I also had to share my bean recipe. It was the way my mother used to make beans. I remember once when my oldest daughter was about 5, she asked my mother, "Why do you count the beans?" LOL! You have to browse for icky beans and more importantly, for rocks, and remove them. I used to serve my family Rosarita Refrieds from the can, then one day I decided to make them from scratch. My family would never eat a Rosarita bean ever again. Just as well...they're so easy to make! Click on the photo for a printable recipe.

Rosy's Pinto Beans

 

Cilantro Lime Rice

May 16, 2013

I found a recipe for Garlic Cilantro Lime Rice on The Pioneer Woman. (Click here for her recipe.) I made it, with modifications. My recipe is slightly different in that I always, ALWAYS, use one part rice, two parts liquid, bring to a boil, reduce heat to low, cover and cook for exactly 20 minutes. No more, no less. It ALWAYS comes out perfect. And no stirring it during cooking. Fluff it when it's done! Click on the picture below for my printable recipe. This meal was delicious, by the way. Left over steak taquitos, homemade beans and Costco Spinach Salad. YUM!

Cilantro Rice

Rosy's Crash Hot Potatoes

May 16, 2013

I made these again and remembered to take a picture. Yum. Recipe below.

Rosy's Crash Hot Potatoes

Crash Hot Potatoes

May 2, 2013

I made these potatoes last night and they were SOOOO good. Basically, you take some small potatoes (such as red), boil them in salted water until fork tender, put them on a cookie sheet that you've drizzled with olive oil, crush them with a potato masher, drizzle a little more olive oil on each (or butter), add Kosher salt, pepper and any other lovely things like, shredded cheese and bacon bits (both of which I added), bake in a 425° oven for 15 minutes or until golden, crispy brown. Then gobble them up. There will be no leftovers.

I actually got the recipe from P-Dub. Click on the picture to be directed to her full recipe. This is her picture not mine. Mine would have had cheese and bacon on them. YUM!

Crash Hot Potatoes

Crème Brûlée French Toast

March 10, 2013

This could easily be called 'The Best Thing I Ever Ate' or 'I Can't Believe We Ate the Whole Thing'! It's a recipe I got my my M-I-L but I don't know where she got it. I can't find it anywhere on the Interwebs so I'll post it here. If you love French Toast, you will LOVE this. I made it this morning and we (4 of us) seriously polished off the whole 9 X 13 casserole! Click on the picture for printable recipe.

Creme Brulee French Toast

Enchi-sagna

January 14, 2013

Enchisagna

My friend asked me for my Enchilada Recipe. Probably because I'm, you know, Mexican. I told her I didn't do it the traditional way of rolling individual enchiladas. I do them the lazy Rosy way of layering the ingredients, like a lasagna (Get it? Enchi-sagna?), and eliminating the frying of any tortillas.

What you need:

  • A can or two of your preferred Enchilada Sauce, such as Las Palmas Green or Red.
  • Cooked chicken, such as a whole chicken from Safeway or Costco, pulled off the bones and shredded
  • Cheese. Lot's of cheese. I use the Mexican Four Cheese blend from Costco.
  • Tortillas. I use corn.

Basically, you cut the tortillas in half so you can put the straight edges against the straight edged side of a 9 x 13 inch casserole dish.

Pour a little Sauce on the bottom and spread around to coat the dish. Place a layer of tortillas, then a layer of chicken, then a layer of cheese, then a layer of sauce. Repeat until you end up with a layer of tortillas and top with the rest of the sauce and some cheese. Stick that in a 350° oven for about 25 - 30 minutes or until bubbly and hot all the way through.

This recipe is not to be confused with the Enchilada Casserole. That's different.

This is also not my picture. I plundered and pillaged the Inter-webs and found this. Apparently, there are other lazy Mexicans out there.

On a side note, my Little Honey Bunch requested Enchiladas, Rice and Beans for his birthday dinner. I said, "The Mexican way or the Rosy way?" He said, "The Rosy way is fine." Phew!!

Mini Chicken Pot Pies

December 29, 2012

So I tried a savory pie with my new gizmo. YUM! There won't be a separate recipe page. I'll just post it here. I chopped half an onion, several cloves of garlic and some celery. I put them in a pan that I had heated with oil and butter. I sauteed them for several minutes then added some flour, whisking constantly and creating a roux. It probably ended up being about 1/2 cup of flour. Keep whisking until the flour is cooked but not burned. I slowly poured in chicken broth, whisking constantly, until it was the thickness I thought would be good, then I added chopped up chicken thighs (a Costco package -- about 6 thighs). I cut up some mini carrots (for quicker cooking), salt and peppered and let everything simmer until the carrots were soft and the chicken was cooked (about 10-15 minutes). In the mean time, I whipped up some Betty Crocker Pie Crust (top and bottom for a 10" pie) and rolled out 8 bottoms and 8 tops (I had 2 extra tops and bottoms, which I froze and will use for something yummy in the morning). I put the first 4 bottoms in, filled it with the chicken mixture, put the tops on and let it cook in my gizmo for 10 minutes. Removed those and put in the next four.

Everyone LOVED them!

Mini Chicken Pot Pie

Mini Chicken Pot Pie

Mini Chicken Pot Pie

Mini Pies

December 28, 2012

Remember when I put my Christmas Wish List together and I added the mini pie maker (click here)? Guess what? I got it! Surprise, surprise! Especially when the delivery guy left it on the door step in the box for all (me) to see. Click picture to see product at Williams-Sonoma.

Mini Pie Maker

I proceeded to make pies the day after Christmas and they were delicious! If you're looking for a nifty kitchen gadget, this is a good one. The instructions recommend store bought pastry crust, but I used good old Betty Crocker's 10 inch, One Crust Standard Pie Pastry (click for recipe). That was enough for 4 bottoms and 4 tops. Just roll it all out BEFORE you start putting them in the hot gizmo.

You can't leave the pies in the gizmo long enough for raw fruit to cook so I peeled and cut up two apples into smallish cubes, threw them in a skillet with some butter, sugar, brown sugar, cinnamon and nutmeg (sorry, I don't measure anything) and sauteed them until they were soft. I heated the gizmo, put the bottom crust in, poured filling into each one and then put on the top crust. I had absolutely no idea how long it was going to take the crust to cook, so I checked it at 10 minutes and the crust was done! Took them out and YUM!!!!!!!

Mini Pie

Next, I'm going to try something savory. Maybe some red pasta sauce with cooked Italian sausage and cheese. Oooooooo!

Holiday Bacon Appetizers

December 18, 2012

I was watching TV last Saturday (I know, right? ME watching TV? What a surprise!), The Pioneer Woman on the Foodnetwork Channel, to be exact. Mostly, I stay away from her recipes because she's like a baby Paula Deen. This recipe so intrigued me, though, so I had to try it. Basically, you get some club crackers put either Parmesan cheese or brown sugar, wrap it in bacon and put it in a 250° oven for 2 hours.

They were DELICIOUS! And easy. And keep really well in the fridge. I can only surmise that they are so good because as the bacon grease melts away for two hours, the crackers soak it up. Don't judge. Try it. One or ten won't kill you! I was quite surprised that the brown sugar ones were just as good as the Parmesan ones. Very reminiscent of the Devils on Horseback that my Little Honey Bunch has made.

Wrapped up and ready to go in the oven.

Holiday Bacon Appetizers

Finished deliciousness!

Holiday Bacon Appetizers

Click here for PW's Recipe!

Breakfast Sandwich

October 1, 2012

Breakfast Sandwich

The Breakfast Sandwich has got to be one of my favorite breakfasts! What's more, it's so darn easy and only takes as long as it takes to toast your bun of choice.

In this instance, I had some croissants lying around. I cut one in half and stick it in the toaster. Do you know how yummy toasted croissants are? I have also used Cheesy Bagels, California Black Bread, Buttermilk Bread, English Muffin or nuthin. Whatever you have/like is good.

Next throw a couple of eggs in the skillet. I like them over medium. Next, take some sliced ham and put it in the microwave for 10 - 15 seconds to take the chill off. Flip the eggs (no spatulas, please), salt and pepper them and put your choice of cheese on it, Jack, Cheddar, Monterey, Pepper jack, any will do. Top that with some protein, the ham from the microwave, or bacon you may have lying around.

Lastly, put your bread on the plate, slide the egg/cheese/bacon on to it and devour! (No additional recipe page for this. Too short and easy.)

Marcie's Lamb Chops

August 20, 2012

Lamb Chops

Just yum. Click on picture for recipe.

Purple Slaw

August 12, 2012

I went to my new favorite place to buy fruits and veggies, The Concord Produce Market, and I saw a beautiful purple cabbage. I had no idea what I was going to do with it but it was pretty. I got home and googled cole slaw recipes. I didn't find any that used purple cabbage but I figured it really didn't matter what color it was, does it? I found this one, Nana's Southern Coleslaw. I didn't have green cabbage, I had purple, I didn't have carrots, I used an apple, I used light mayo, I didn't have a lemon, I used a lime, I didn't have buttermilk but I used some fat free milk.

I realize that every time I google a recipe, I never actually follow it. I guess I just use them as a guideline. Another thing I notice is that I never measure anything. So if you try one of my recipes and it's yucky, sorry! Anyway, this slaw was really good! Click on picture for my recipe.

Purple Slaw

Candy Sushi!

August 10, 2012

No Bake Nutella Cheesecake

I love Sushi! I love candy, too! And this is the cutest thing I've ever seen! Will have to try it. Click on the picture for the website/recipe. Too Cute!

 

No Bake Nutella Cheesecake

August 6, 2012

No Bake Nutella Cheesecake

I found this recipe on Pinterest or Facebook or somewhere...can't remember any more. I tried it and it was delicious and very simple! I think I'll save this recipe for camp. It's called a cheesecake but it's more like a mousse consistency. I actually skinnied mine down quite a bit. I used Lite Cool Whip, Light Cream Cheese and you can use reduced fat Oreo's if you like. I didn't. It's also really unnecessary to use 3 tablespoons of melted butter to mash up the Oreo's. One, or even none would suffice. I must admit, though, Oreo chunks dipped in melted butter were quite scrumptious (I had to taste test, you know). No way to skinny down the Nutella unless you cut it out altogether...hey, that might be tasty, too. I'll have to try it. As you can see, I didn't add the additional whipped topping, nuts or shaved chocolate. Unnecessary!

Bon apetit!

Click on the picture for the link to the recipe.

Mike's Potato Salad

August 6, 2012

Potato Salad

Every time we go to a potluck or family or friends gathering, we end up bringing Mike's Potato Salad. And every time we go to a potluck or family or friends gathering, I say I'm going to make Mike's Potato Salad and then he ends up doing it because I can never, ever, ever remember what he puts in his sauce. So, duh, I'm putting it in my little Eats Page so that next time, duh, I won't have to ask him.

Also, I didn't take a picture of the actual salad that I made so I pillaged and plundered the internet until I found one that looked similar to his. I also saw some great ideas for additional ingrediences (Yes, I know it's ingredients. Just making fun of Tre.) which I think I'll add next time. Red onions and bacon! Click on the picture above for the recipe.

Enjoy!

Who Loves Ya Baby-Back

July 14, 2012

Back in the day, we used to always make Chicken and Ribs for one of our dinners at camp. We used to rub the meat with spices, salt, pepper, seasoning salt then put it in a giant pot, fill it with beer, water and Worcestershire sauce and boil them until they were almost falling off the bone. We would then take them to camp and reheat them on the grill. Everyone always raved about them.

It seems though, that all the Foodies poo-poo the boiling of meat method so one day, we decided to try Alton Brown's Who Loves Ya Baby-Back Ribs recipe. We never looked back. YUMMMMMMMMMMO! This is definitely a MUST for the bucket list. Try it!

http://www.foodnetwork.com/recipes/alton-brown/who-loves-ya-baby-back-recipe/index.html

Altron Brown's Who Loves Ya Baby-Back Ribs

We don't do the part about transferring the braising liquid for a sauce. We just use good ole' Sweet Baby Ray's. Also, be sure to use heavy duty foil otherwise you end up with holes and braising liquid that's just braising itself in your baking dish.

Sweet Baby Ray's

Monkey Bread

May 31, 2012

Um. Yum. Click on picture for recipe.

Cheesy Broccoli Ham Soup

March 20, 2012

Ever since I saw The Pioneer Woman make this soup on the FoodNetwork, I've wanted to make it. Her recipe is here. Mine was a tad skinnied down. I only used 1/2 a stick of butter instead of a whole one, 1 cup of shredded cheese instead of 3 cups and about 3 or 4 cups of fat free milk instead of 4 cups of whole milk and 2 cups of half and half. I didn't actually measure the milk. I just eyeballed it to make enough for the four of us. It ended up serving the four of us with a little left over.

Of course since I cut out all the fat in the soup, I could spare adding some to the biscuits. Nic walked by and said, "Biscuits would be good with cheese in them." So I complied. I made the Homemade Biscuits and just sprinkled some shredded cheese over them before baking.

My Little Honey Bunch said, "This is delicious! It's thick and creamy. I can't imagine it being any better with all the additional fat." So there. Click the picture for my recipe.

Cheesy Broccoli Soup

Also, I was too lazy to bring out the blender so I tried to used a mixer after the broccoli had cooked a while. It didn't work very well. Chunky broccoli it is!

Broccoli

I also included some ham. Yum.

Ham

Next time, I'll add more cheese to the biscuits. Or better yet, into the mixture.

Cheesy Bisuits

A keeper for sure!

Biscuits and Soup

Ebelskivers

March 3, 2012

One of the scrapbooking gals, Jen, bought her Ebelskiver (Swedish Pancake) making pan and delighted us with these yummy little guys!

Snickerdoodle Muffins

Ebelskivers

Snickerdoodle Muffins

March 3, 2012

Scrapbooking in Bodega Bay. Lot's of great food. These muffins are the best! Had them with a scoop of vanilla ice cream. Click on the picture to go to the recipe.

Snickerdoodle Muffins

New Recipes

February 2, 2012

I'll have to figure out how I want this section to end up. Do all the recipies reside here? Do I make a page for each one? I guess it depends. Right now, it's all over the place. Some links to existing recipes, some on this page (that you can navigate to from the contents on the left), and some with their own pages. I just added Bread Crumb Chicken, Rosy's Mashed Potatoes and Homemade Biscuits. That's a FAST go to meal when I'm short on time, creativity or ingredients. You can have it ready in pretty much 30 minutes. Throw in a salad or some steamed brocolli for a complete, healthy (well, except for the potatoes part) meal!

Chicken and Buisklings

January 19, 2012

I was looking for a Chicken and Dumplings recipe and found this one: Betty Crocker's Skillet Chicken and Dumplings (click here). I'll try it someday but I was kind of in a hurry so I threw together my own recipe. My Honey Bunch and the kids LOVED it and proclaimed it a keeper. So I thought I'd better write down what I did before I forgot.

Chicken and Dumplings

1 packet chicken thighs (about 6)
butter (couple of tablespoons)
1/3 cup flour
chopped onion (about a cup)
minced garlic (3 cloves)
fat free milk (a cup or two)
fat free chicken broth (a cup or two)
dried tarragon
plenty of salt and pepper
whatever vegetables you can scrounge up (found frozen peas and a can of corn)

For the dumplings:

Bisquick (2 cups)
fat free milk (2/3 cup)
tarragon

Saute the onion and garlic in butter for about 5 minutes. Add 1/3 cup flour (more for thicker), stirring constantly for about a minute (don't burn flour). Slowly add broth and milk stirring so flour doesn't clump. Add salt, pepper, pinch of tarragon and the cut up chicken thighs. Bring to boil. Reduce heat and cook for about 10 or 15 minutes covered. Add vegetables (sooner if raw).

Mix Bisquick, milk and another pinch of tarragon. Bring to a rolling boil again and add by dumpling mixture in spoonfuls. Should be about eight. Cook uncovered for about 10 minutes. Reduce heat and cook another 10 minutes covered.

That's it! YUM!

Chicken and Dumplings

Chiken and Dumplings

Enchilada Casserole

December 29, 2011

I had just installed the Cooking Light app on my iPad last night and I was looking at this recipe just as my Honey Bunch asked what was for dinner. I said, "Enchilada Casserole!" It was easy, delicious and my Honey Bunch, Nic and Nat all said it was really good! The only thing I left out was the jalapenos in the cheese. Yum!

It's in the January 2012 issue of Cooking Light. Click on the picture for the link to the recipe

I didn't make the black beans only because I had already put a pot of pinto beans on for the day. They sound delicious! I'll have to try them. Enjoy!.

Enchilada Casserole

Beef Stew

December 11, 2011

I searched for and found a recipe for an Old Fashioned Beef Stew, which I made tonight. It was delicious and it's a keeper! The only thing I did different was added salt and pepper. Weird that they didn't add any. I added salt and pepper to the flour before coating the meat in it and layered salt and pepper with the additions of the carrots, green beans and potatoes. No extra water needed. Great consistency, easy and yummy! Click on the picture for the recipe at All Recipes Dot Com.

Beef Stew

Scrapbooking Trip - Bodega Bay

November 2011

At our scrapbooking trip, we decided we had to post recipes that we loved! So here are some of the standouts from this trip. So for the recipe for this beautiful Tomato Pie, go ahead and click on the picture. YUM!

Bodega Eats

 

 

 

polaroid


Rosy Straka Facebook IconTwitter IconRosy Straka PinterestRosy Straka Rodan and Fields
Instagram LogoTumblr LogoRosy Straka ZumbaMail

 

Suburbia, California

 

2008 © Nerd in the Burb Dot Com