Nibbles of Tidbits, a Food Blog

Our MENU included Rib Eye Steaks cooked Medium Rare – Traditional camp fare for many cowboys.

We also grilled Bacon Wrapped Asparagus and Lemon Butter Basted Shrimp — No recipes are needed here, since the ingredients and instructions are within the dish titles.  Just wrap, lace, baste and BBQ.  Both are simple and Tast-TEE!

One luxury camping lunch included home grown Tomatoes, sliced Mozzarella and julienned Basil drizzled with Italian Dressing (or Balsamic Vinegar and Olive Oil).  With that we munched on Chips and Bleu Cheese Dip, Fresh Cut Cantaloupe, and Artichoke Hearts.

Another night we had Tacos rolled in freshly cooked Uncooked Flour Tortillas.  Yes, that sentence is correct.  See related links for more information.

For breakfast we made Scrambled Eggs with Soy Sauce, Mini Bagels & Cream Cheese, and Mimosas.  Another lunch included Ham, Salami, Provolone, Pickle and Tomato Sandwiches.

Dessert was easy.  We brought Rice Crispy Treats, Cupcakes (various flavors, kinda like a dozen Doughnuts), and Fudge.  All were homemade.  The recipe on the Kraft Marshmallow Cream Jar is our favorite Fudge Recipe.  And you know where to find the Rice Crispy Treats recipe.

The Cupcake flavors prepared here are Orange Zest, Lemon Zest, Lime Zest, Raspberry Swirl, Snicker-doodle, Maple Brown Sugar, Chocolate, and Coconut Pineapple.  Cupcake recipes to be posted in the future. 

BTW, our camping was in a large Motor Home on the cliffs of Carlsbad, California, along the beach — We didn’t rough it too bad.

Fudge Recipe:  http://www.cooks.com/rec/view/0,189,152182-243194,00.html

Past Cupcake Posting:  http://www.ineedtext.com/FoodBlog/?p=12

Uncooked Flour Tortillas:
http://www.bloglander.com/cheapeats/2005/07/01/uncooked-flour-tortillas/

YouTube Bacon Wrapped Asparagus:
http://www.youtube.com/watch?v=hcI1fgXHksA

Here’s a preview.  It’s Grilled Bacon Wrapped Asparagus.  More to come…

Related Link:

http://www.ineedtext.com/FoodBlog/?p=380

Since I like Houston’s ‘Chicago-Style Spinach Dip’ so much, I wanted to make it at home.  I researched the Internet and came across a few Copycat Recipes, so I tried a couple. 

I combined and fine tuned all that I learned to decide on the following as my version of the restaurant’s tasty dip, with a little more of the goodies — Artichokes and Spinach.  The Houston’s flavors are there.

Recipe and Ingredients: 

As shown above, first cut off the tough ends of the Artichoke Hearts (if necessary), then mix all ingredients together.  Transfer the mixture to an oven proof dish, then bake at 350° for 30 minutes.

1 (16 oz.) Bag of Frozen Chopped Spinach, thawed and squeezed or drained of all water

1 (12 oz.) Jar of Marinated Artichoke Hearts, drained and chopped (Unmarinated is fine)

1 Large Garlic Clove, minced or pressed

1 Cup of Mozzarella Cheese, grated (Jack Cheese can be substituted)

2/3 Cup of Parmesan Cheese, grated or shaved

1/2 Cup Sour Cream (Heaping Cup)

1/4 Cup Cream or Half & Half  (Less, if too runny or watery, add a little at a time)

Houston’s serves their Chicago-Style Spinach Dip with Tortilla Chips, Sour Cream and Salsa, which is great, but at home I usually have it with Stacy’s Simply Naked Pita Chips.  It’s hard to find a good bagged Tortilla Chip — But if you prefer the complete Houston’s combination, Have’a Chips are recommended as one of the better packaged Tortilla Chips.

Bridgford Ready-Dough — Thawed, set aside to rise, then dipped in melted Butter and rolled in Brown Sugar, Cinnamon, Nutmeg and chopped Pecans.  It’s was baked at 375° for 30 minutes, then turned upside-down onto a plate.

I wish I could say this tasted as good as it looks, but it was a little dry — Next time I may set it aside to rise again and cook it for less time. 

Related Links:

http://www.bridgford.com/consumer/default.asp 

FYI:  The Post Title was inspired by a Robbie William’s Song – Me and My Monkey.  I used to have it linked here, but its origin was unfortunately removed.  Robbie Williams is so under-played in the USA.  I love his music.

First sear the Scallops, then add them to a Sauce made of Rice Wine Vinegar, Soy Sauce, Sesame Oil, Sugar, Red Pepper Flakes, Garlic, Scallions, and Cornstarch — Stir in cooked Udon (or other) Noodles.  It’s super easy, fast and flavorful — Tastes like you’re at a good Chinese Food Restaurant.  Only Sea Scallops for me every time — No Bay Scallops, thank you. 

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Melt good quality Chocolate in the microwave at 50% for 1 minute at a time, and stir in between until perfectly melted.  Stir in enough Almonds to generously coat all with the Chocolate.  Drop clusters onto a foil lined tray and pop into the fridge to chill.  They can be considered done at this point, and ready to eat in about 5 – 10 minutes.

In this instance I melted a Coconut White Chocolate bar, then drizzled it across the chilled Almond Clusters.  I usually melt the second Chocolate in a separate microwaveable bowl to keep its color pristine, but this time I needed the bowl for something else.  These taste just as good, but I think the white against the brown looks better than the lighter brown. 

Want a bite?  Just make some real fast.

Related Link:

My favorite Chocolate – http://www.lindt.com/2865/2866.asp

Lemon Zest adds so much flavor to food.  It can be magical in some dishes.  I often make Lemon Zest Potatoes as a side dish.  To vary the flavor, I’ll usually toss in whatever herb(s) I have on hand.  This time it was Cilantro, one of my favorites.  It’s a punch of flavor.

This is simply a combination of Red Potatoes, Lemon Zest, Butter, Cilantro, Salt, and freshly ground Pepper.  Toss all together lightly, so not to mash.  Sometimes I put them in a skillet to fry the outsides a bit, and other times I’ve made a soup out of it.  Both ways it’s been delicious.

* I partially peel the Potatoes, mostly to cut off the weird parts.  If I have a perfect Red Potato, I usually don’t peel it at all — Mostly because I just don’t find it aPEELing.  Sorry.

The last couple times I made a Salad for dinner, I made one for tomorrow’s lunch.  I figure WHY NOT, since I already have everything out, and I generally prepare more than I can eat.  So I put together a smaller Salad without the dressing to bring to the office the next day.  I’ve appreciated having it — I know that it’s fresh.  To make sure it stays crisp, I don’t cut all the Tomato until I’m ready to eat, plus I make sure the Lettuce is completely dry.  And I transport the dressing in a small plastic cup.

The Salads featured in this post contain variations of Romaine, Roma Tomatoes, Grated Carrots, Cilantro, and Green Onions.

The leftover Buffalo Chicken was great on a Buffalo Salad.  I chopped a few pieces of the Chicken Breast and added it to a freshly prepared Salad with a bit of Ranch Dressing, and a touch of Frank’s Red Hot Buffalo Wing Sauce.  It became a tasty Buffalo Salad.

*  The photo was taken prior to the addition of extra Buffalo Sauce.

Related Links:

http://www.franksredhot.com/

http://www.hiddenvalley.com/

http://www.ineedtext.com/FoodBlog/?p=120

On many occasions, I’ve made Buffalo Wings in the oven baked in a large oven bag.  The meat would just fall off the bone, like all meats should do.  I would remove the Chicken Wings from the bag during the last 15 minutes of baking to crisp up the skin, or I would broil them for about 5 minutes. 

I saw that I had a Buffalo Wing Spice Packet on hand.  It contains the powdered “Buffalo” spices and (1) large oven bag, but no Wings.  However, I did have a Whole Chicken, so I used the spice mix and the process on it. 

I coated the Chicken with the seasoning, then baked it in the bag.  And as like the Chicken Wings, the meat fell off the bone.  I removed the Chicken from the bag, brushed it with Frank’s Red Hot Buffalo Wing Sauce to add even more kick, and then gave it a quick broil.  It was cooked perfectly.  Those oven bags are so easy and fool proof, but one should definitely crisp up the skin before serving.  It makes the meat look and taste better.

I served it with Carrots, Ranch Dressing and more of Frank’s Sauce, since I didn’t have Celery, nor Blue Cheese Dressing on hand — The traditional accompaniments, when eating Buffalo.  But what I substituted was great together.  I can’t wait to try Snipe ; )

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For some reason, preparing this dish makes me want to go back to Italy.  I’m not sure why — I didn’t eat this there.  Maybe because it’s rustic, simple and flavorful. 

Just cut all the florets off (1) whole Cauliflower, then toss with a fair amount of Olive Oil, several whole or cut Garlic Cloves, Lemon pieces, Salt, and freshly ground Pepper.  Place all in a glass baking dish and ROAST in the oven at 475° for 20 minutes, or longer if necessary.  Stir a couple times to evenly brown.  It tastes so great, and it’s pretty good for you too.  I even eat the Garlic and some Lemons.

Note:  Although most roasting is at 500°, I often prefer the oven be preheated, and a bit lower in temperature.  475° can be good too, or 500° if deemed necessary.  If areas of your baking dish start to burn, add a little water to loosen.  It can steam the Cauliflower a bit, and help to avoid adding more oil.

What Not To Do:  It’s not necessary to squeeze the Lemons into the mix, it can make the dish too tart.  It’s best to just stir in the pieces.  It imparts a better flavor.

Here’s the basic recipe minus the measurements — It makes too much for a small quick serving.  It’s simply a mixture of chopped Artichoke Hearts, Jalapenos, Green Chilies, Shaved Parmesan (since that’s the type currently on hand, but grated is best), and Mayonnaise.  Just mix all ingredients to a balanced creamy consistency.  Cover with just enough mayo to coat. 

One of my friends brings a larger serving of this dip to my Annual Christmas Party.  I believe she won a Ribbon for it in 2007.  FYI: I didn’t provide the measurements below, because they appear to be off — Way too much mayo, which doesn’t seem necessary. Read more…

Fried Rice is so easy to make, especially if you already have left over rice.  For a simple and flavorful Fried Rice, just dice half an Onion, then carmelize in Oil/Butter.  Once cooked well, add a clove of minced Garlic, cook for a minute, and then add the prepared Rice, thawed Peas, Soy Sauce and Sesame Oil. 

Mix all together and heat through.  Then push the Rice to one side of skillet and scramble a couple Eggs on the other side.  Once cooked, fold the Eggs into the Rice.  Taste.  Stir in more Soy sauce, if necessary.  You’re done.

Note:  Sometimes it’s easier to scramble the Eggs in a separate pan to avoid having them prematurely mix with the Rice.

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Six Chicken Thighs marinated in ‘Feast from the East Sesame Dressing’, plus two others marinated in the Pasta Connection’s Chimichurri Sauce.  It’s been previously mentioned that Chicken marinated in this sesame dressing is supurb, but wanted to test something different.  This Cimmichuri Sauce has been great on bread, and an awesome marinade for a Pork Loin, so thought I’d try it on Chicken this time.  For the record, I think it toughened the meat a bit, which wasn’t good.  The two weren’t as juicy as the other six.  All were BBQ’d on a propane grill.

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Since I usually buy the large pack of thighs and marinate groups of them in various things to enjoy throughout the week.  Here it’s with an old favorite, Italian Dressing.  My preference is the original Good Seasons I mix up myself.  These days I usually make it with Red Wine Vinegar, but I’m always experimenting.

Here’s a couple marinating for the rest of the week.  All taking in more flavor.  I double bag them, because they sometimes leak which is aweful.  Avoid that potential.

Related Links:

http://www.kraftfoods.com/goodseasons/flavors/dry-salad-dressing-and-recipe-mix/

I like to marinate skinless chicken thighs in something different each time I cook them.  This time it was simply Olive Oil, Garlic, Lemon, Salt and Pepper, then roasted in the oven.

Another favorite marinade is Feast Kitchen’s Sesame Dressing.  Chicken Thighs marinated in it a day or two are truly amazing.  They’re sweet and juicy.  I usually barbeque them.  You must try it.  Here’s the link to the dressing I use as a marinade.  It’s the best dressing for a Chinese Chicken Salad too.  I get it from Costco. 

http://www.feastkitchens.com/products.html

My dad just caught this.  He’s been going to Bishop’s opening day every year for more than twenty.  He competes with his best friend to catch the biggest fish.  He won again this year and I always reap the rewards.  This one was broiled in the oven with Italian Dressing.  Seafood Broiler Restaurant used to make a ‘Trout Italiano’ when I worked there way back in the 80’s.  It was the best.  Ever since then I’ve had the taste for the combination.  It’s optimum over a mesquite barbeque.