Shoto Todoroki Ice Cream Bowls, Happy Spring!

Shoto Todoroki Ice Cream Bowls: Hot and Cold!

Hot Cheetos Dusted Ice Cream Bowls!

 This post was never intended to see the light of day, but with the welcome arrival of Spring, I had to share something to mark this special day.  Not only is Hot Cheetos a fabulous coating for chicken tenders and cheese sticks, its also an interesting and spicy delicious topping for ice cream.  That is it and that is all.  Celebrate Spring with a cold, creamy, chunky, chocolaty, crunchy, indulgent, sweet, salty and Hot Cheetos topped treat.  Just add cake for the ultimate gratification.  Don't judge me. haha, but seriously, this is "Bussin"!

Recipe:

Your favorite Ice Cream

Waffle Bowls, optional

Your desired Cake, optional

Hot Cheetos or XXL Hot Cheetos Dust, essential

Assemble as desired, top with Hot Cheetos, the more, the merrier...

Serve immediately.  You're Welcome.

Shoto Todoroki Ice Cream featuring Cookies and Cream and Rocky Road

Blueberry/Ginger/Bacardi Rum Jam: We Be Jammin'!

Today's feature is brought to you by an awesome sale on blueberries at our local Walmart. 12 oz. containers were on sale for $1 each.  This afforded me the opportunity to make a plethora of fruited goodies, namely jam.  I'd never made blueberry jam before and figured it was high time.  Following a successful venture with strawberries, creating a Mixed Berry Sake Jam w/Cardamom, a big hit with me and my family.  The recipe is super easy and relatively maintenance free, using my Ninja Foodi® and I was able to gift some of my family and friends their own special homemade goodies, it makes me feel good!  It pays to catch these impressive sales at local supermarkets and maximize on its benefits by canning and preserving for later.  With times as unpredictable as they are these days, every little bit helps, every deliciously sweet, fruity and spreadable bite!  I used Bacardi Rum for this recipe, but feel free to choose the brand of your own personal desire, I like to stick with the classics when cooking with alcohol. Don't worry, only the subtle spiced notes remain, not the booziness, so you can create memories that you can share with your kids after eating, unabashed and without the shame that sometimes comes along with a story starting with Bacardi Rum! Cheers!

 I'm by no means opposed to sugar and I know and respect its place in canning. I do however, feel that wonderful canned jams and jellies can be achieved with optimal yet reduced amounts.  This recipe provides a delightful and fruit forward spread and you will never miss the extra sugar! Try a heaping spoonful in your cottage cheese for a real treat or with the usual suspects like toast, English muffins or yeast rolls.  Breakfast, lunch or dinner, this JAM ROCKS!

Recipe:

8 -12 oz. containers of fresh blueberries, rinsed, picked through and examined for defectives

5 3/4 c. pure cane sugar

8 whole green cardamom pods

Juice and peel (without pith or white part) of 1 lemon

1 tsp. kosher salt or to taste

1 tbsp. pure vanilla extract

1 shot bottle of Bacardi Rum 1 1/2 oz.

2 boxes fruit pectin, optional

Instructions:

Place all ingredients except vanilla extract in the Foodi on the warm setting and allow the fruit to macerate and marry for 5 hours.  Doing so will break the berries down slowly and help them keep their form, concentrating the delicious flavors and 'becoming' with little effort.  Stir periodically.

Once the berries have given up their liquids and are fragrance forward, turn the setting to  sear/saute and bring the berries up to gentle simmer.

Remove the cardamom pods!

Once the berries have reached your desired consistency, turn off the heat and add the pectin mixed with a little water.  

If you choose not to use the pectin, simply simmer the berries down until visibly reduced and it is a bit thicker in the vessel.  It will continue to thicken naturally as it cools and sets.

Stir until fully dissolved and transfer to hot sterilized jars.

Add the lids and place the jars on the counter to seal naturally over the course of the next day.

You will be able to tell if they have sealed, by the indentation in the top lid, it will be concave. 

Label and date your finished gems, I like to adorn the gifting ones with butcher's twine for a personal touch, but feel free to omit or decorate as desired.   

Your jam is ready to be stored or gifted, I did both.

Makes 12 -1/2 pint jars, plus some to enjoy now, just place the remainder in a clean and airtight jar with a lid.

Refrigerate for longest shelf life and best flavor.  Keep in mind, this version has about half the sugar as the regular versions, so it may be more susceptible to losing freshness faster after opening, not that it will hang around though, as my young teens say "It's Bussin"!, which translates to delicious!

Dee Lish's Deliveries- Meat Lasagna

 I special delivered this lasagna to one of my older sisters, Terry, along with one of my signature Roasted Pumpkin Cream Pies (also featured on this blog, under the same name), chosen from my catalog of options.  She lives alone, so she specified the size and ingredient call for the dish, including, no fennel, extra beef and lots of three cheeses; Parmesan, Sharp Cheddar and Mozzarella.  I encouraged Terry towards a more wholesome request with the addition of fresh spinach to her dish, adding much needed and good for you nutrition and also a vibrant splash of color!  She agreed and was very pleased with her results. 

I'd been promising my fellow left handed sister a good home cooked meal, to welcome her back home from a lengthy hospital stay, of which I had planned on braised short ribs and perhaps some creamed potatoes and a slow cooked green.  She never worries about calories or fats (and has a somewhat tall and lean stature) especially not after having been deprived of her own freezer stocked with her favorites.  Her first choice was actually some chitlins', something she never tires of talking about having during the cool and winter months, but that was a dish that requires more time and effort than I could offer amidst the obligations and work load, plus pain, that beset my schedule and body at the time, particularly when its cold.

Terry makes a primo Seafood Alfredo,  loaded with treasures of the sea like bay scallops, crab meat and shrimp.  My girls and I just adore it and its the one request we've made when she feels up to it again.  She's the type that loves a dish that's over the top. For instance, if you'd like a cheeseburger, Terry makes a 1/2 lb. double bacon cheeseburger. Ask for a sandwich and it's a club, with extra meat/cheese and if there's cake involved, ice cream is definitively its natural accompaniment! Her eyes are most certainly bigger than her stomach, as she hardly, if ever, finishes any one thing she prepares and is subject to lose interest easily, after the initial culinary desire has been met, which can be a particular treat for those around her. 

 She's a real character and sweetheart, a sister and a friend.  

I am glad Terry made the request as she did, because in doing so, I was able to write another solid and delish lasagna recipe, this one with the flat lasagna and now my more favored over the rippled one.  I also omit the egg that I usually use in some of my ricotta mixtures and replace it with an Italian cheese blend to serve as a binder.  The sheets also aid in preparing smaller portion dishes.   This will be the recipe that makes the menu, once my meal service is fully up and running.   I'll be sharing more about its details in the weeks to come.  In the meantime between time, happy eating! 

Jonah Crabs, New Found Delight!

Jonah Crabs, delicious and sweet!

I like to consider myself a purveyor of things delicious and ever gathering the inside track on what I must try in my culinary journey and I recently became aware of the Jonah Crab or Cancer Borealis.  This crustacean is harvested and abundant right here in the Americas, on the East coast , Maine, Massachusetts and Rhode Island bringing in the most.  The New England states are home to many delicacies as seen by food culture and this one more to add to the list.  The Jonah Crab was once seen as a nuisance to many trappers, especially during the 80's, often thrown back when hauled in with the more desirable lobsters and other more popular fare, much to our favor, because they have been afforded the opportunity to thrive, thus making it much more affordable than its counterparts. They are also found further up, in Newfoundland and all the way down to Florida.  

The Jonah Crab is delicious.  I ran across a 2 lb. bag of steamed and scored crab claws and legs at Walmart.  The scoring makes for hassle free enjoyment, missing only a portion of clarified or salted butter and lemon to set the stage for a most beautiful engagement.  Ghee is also an option, I used some and WOW!   The meat of the Jonah Crab is delicate and sweet.  The claws are quite meaty and easy to manipulate.  I found complete satisfaction with devouring them just as they were, steam thawed with some seafood seasoning in my Foodi, but they would be perfect for crab dips and crab cakes if you choose.  The claws are heavy for their size and make for awesome presentations as well.  

I recently purchased a gorgeous blue wooden bowl that would have been perfect for presentation, but after failing to find it in a timely fashion, I ended up standing and dining at the stove top, where the Foodi was situated and eating straight from the pot. Of course, I had paper towels and a large short sided paper towel lined cardboard box to use as my plate. The box was part of the canning process of my Blueberry, Ginger and Bacardi Rum Jam, I will be posting that recipe soon!  

I was able to grab enough blueberries on sale for $1 for 12 oz. cartons, (Thanks Walmart) to make 24 -1/2 pint jars, with some extra to snack on with toast and bagels, fantastic!  I feel that eating seafood out can be a very costly affair if ordering crab legs, crabs, lobsters, etc...so this was a perfect way to get that pleasure right at home for a reasonable price and will allow you to get more for your money, which is always good.  Besides, crabs can be quite a messy meal and who wants to look like a savage in public? Haha, nk.

Jonah Crab Claws and Legs with Butter

 If you are looking for a seafood fix, be sure to be on the lookout for Jonah Crabs, they won't disappoint, I don't know how I made it this far without knowing about these guys, now we can both be in the know and start reaping its sweet and delicious benefits. If you already knew, then have some anyway!  Jonah Crab for the win. 

Ladybug Toast

Disclaimer: No ladybugs were harmed during the making of this snack, but it crushed my hunger and gave me a much needed brain and energy boost while working on some layouts and editing the other day!  The 11th hour had come, but there was still much to do, and I'd already pretty much exhausted my coffee crutch and my pain levels were taking my edge away, slapping my productivity right in the face-POW! 

I didn't want  to throw in the towel, I needed to meet my self imposed deadline, since I'd begun the piece days ago.   I came up with a quick fix from on hand ingredients and a box of gifted "Mini Doraditas", a type of puff pastry-like cracker put out by Bimbo, right here in the USA.  The slightly sweet, almost buttery cracker was the perfect vehicle on which to marry the tart and tangy, too sweet dried cranberries I had and some good ole fashioned creamy peanut butter.  This snack hit all the desirable spots on the palate and provided me with enough spunk to finish my article on Masala Dabbas.  Creamy, crunchy, sweet, tart, tangy, nutty and buttery, plus lots of vitamins and minerals the body loves.  Get your  neurons clicking and ticking in a pinch with Ladybug Toast! The kids will love them too!

 

 

DIY Masala Dabba: Spice, Girl.

Custom Masala Dabba, created by me. From top left; Amchur (Mango) Powder, Paprika, Garam Masala. Row 2; Coriander Seeds, Curry Powder, Black Salt. Row 3; Asafetida, Extra Hot Chilli Powder, Fenugreek Seeds

I recently ordered a collection of Indian spices to broaden my culinary wheelhouse.  I am familiar with the basics of Indian spice culture, but there are literally scores of exotic and familiar components to choose from, that make up a delicious, often vegetarian dish.  It is customary to store Indian spices in a Masala Dabba or spice tin, from which you can mix and match spice combinations and flavors.  

There are seven spices that compose the core and correlate with dietary fulfillment and medicinal well being in Indian culture; cumin, coriander, clove, cinnamon, cardamom, turmeric and fenugreek.  These spices are some of the powerhouses of the spice world, touting antioxidants and medicinal values far beyond just one or two remedies.  The word Curry as we know it, is a Western Idealization and does not exist per se in India, as told to me by an Indian chef and restaurateur.  Additionally, Garam Masala is actually a combination of spices; cumin, nutmeg, cinnamon, clove, coriander and cardamom are often included, but are certainly not  exclusive.  A garam masala is strongly dependent on which region of India it comes from, with origins believed to stem from the Northern region.  Some regions will make a garam masala, which translates to 'hot or warm spices', into a paste using coconut milk, vinegar or water.  The further south you travel, the spicier the blends, a lot relies on locality of ingredients in relation to the person making it.  Some spice blends are handed down by families, generation to generation, which is magnificent; a recipe 'by any other name would smell as sweet...'

I came up with this vessel to accommodate my newly acquired collection of spices.  I knew that I wouldn't be cooking Indian cuisine daily, but I wanted easy access and to keep my spices as fresh as possible. I love the explosion of color Indian cuisine invites, so I chose the above spices to reflect as much; textures and shapes also.

I took to my culinary lab and created a suitable and highly adaptable item, with minimal overhead and versatility. I hope you can find use for one in your life too!

Supplies:

Hot Glue Gun

Glue Sticks, I used multiple colors for visual appeal ( color coding, many reasons, all good!)

1 gallon food storage container, with lid

9 -2 oz. rectangle containers, with lids

Instructions:

Before using the glue, play around with the positioning of the cups, I found the way pictured above worked best for this design.

When ready, remove small lids.

Start gluing each cup into place, picking up one at a time from the prearranged positions.

Start with the one in the top middle. If using more than one color, glue one color at a time, as not to back track with the glue gun and be more time efficient.

I also added a splash of matching glue of each color on the lids, to complement the base.

Fill each compartment on the bottom of the small container with glue, then secure it to the bottom side of the lid, so that the finished ''dabbas", will be covered with the large container, an inverted lid of sorts.  

Make sure you make necessary adjustments for each smaller lid to fit properly onto each cup.

Once all containers are filled, with lids replaced, you may cover with the inverted bowl.

Since the items are secure, you may store them flat or on its side, depending on how much space you have available.  

Your newly created custom spice caddy is not just for spices however. You can also use it for jewelry, sewing supplies, beads or other small materials for crafting, condiments for a cookout or just about anything you feel there is a need for organizing on a small scale.  Enjoy! 

DIY Masala Dabba color coded and secure containers with lids

DIY Masala Dabba's color coded containers are secured with colored glue sticks

 

Various Indian Spices

Mr.Turkey, Thanks For Giving

I was on my way to the Supermarket, as usual, and happened to ride by this guy, I believe he's someone's pet.  Upon the first ride by, I thought this gorgeous specimen was a part of a someone's lawn ornaments.  There were four other birds situated around in the area as well.  Two of the birds appeared to be female turkeys, along with one chicken and another bird that looked like he wearing pants, I know there is a scientific name for this chicken, but saying it's wearing pants makes me chuckle.  My passenger and cousin, Aaron, was able to take in all of the excitement, and I was just trying to catch up, and was willing to bet that they were so still originally, at quick glance mind you, they had to be fake.  I mean talk about a 'Mannequin' challenge, they were pros!

Mr. Turkey was quite a distance away from the main road, about 40 feet, but with his chest puffed up and his feathers in full fan, I could see him very well.  I had to get an even better view, as when I turned around to gander again, still not certain if he was real, he had returned to his normal and unimpressive state, blending in with the female turkeys sans the snood, wattle and caruncles, which was virtually invisible from our distance away.  The snood is the flap of skin that hangs from the top of its nose, a name also synonymous with a hairnet, one that acts as a harness for the hair.  The wattle is the red fleshy portion under the would be chin, like a leathery, red clutch.  I was a bit disheartened to see that even though I was able to confirm the fact that they were NOT lawn ornaments but living breathing birds, he had deflated and relaxed his feathers and it seemed as if the show was over.  I reluctantly pulled into the driveway of a person I did not know, to turn around yet again and head back on my intended travel plans, thinking I had missed my chance.  

Just before I was going to give up, Mr. Turkey and his harem spotted us and they began to saunter over to the area we were in. He was strutting his stuff and posing for the ladies, proud and strong looking, confident.   It's almost like he didn't want us to miss out on his Awesomeness; the neck was very textured; small, medium and large sized nodule-like projections.  His neck was also long, blue and red, with the addition of his crimson colored baubles or caruncles.  His chest and body was distended, its plumage in all its regale, admirable. There were multiple layers of feathers, hues of brown, with black and white. They went from one dimensional to three dimensional in seconds!  His snood shook back and forth as he meandered closer and closer, until he was literally, blocking our path.  Then he stood there. This is the most up close and personal I had ever been with a live turkey, I even let up my window a bit, then more, then even more, in case some random acts of Fowl violence occurred. Perhaps because of the PTSD I have from chasing baby chicks as a girl, then feeling the wrath of the Mother Hen.   My Auntie Gloria warned repeatedly as I recall. Alas, what was a 5 year old to do, they were so damn fuzzy and cute, the chicks, not the attack, that was all claws in my braids, scalp and face, then black feathers and flapping wings... 

Mr. Turkey stood and observed, not a hint of fear presented itself as he stared, as we stared, in awe of how brazen and magnificent this bird actually was.  Then he let out his "Gobble, Gobble Gobble Gobble Gobble" and we laughed, his greeting and closing remarks, duly noted.  Immediately following he trekked off to the side, allowing my vehicle to make its way back onto the main road.  The experience made our day, Mr. Turkey captured the next 15 minutes of our conversation, as I set off to my errands with Aaron.  We had been bewitched by its beauty, quite an unexpected surprise, a gift even.  I'm glad I could capture a few photos, because this was something you would probably have to see, to believe. Thanks Mr. Turkey, for giving me a fond memory, a story I plan to tell many many more times. I am thankful that he isn't food, but a pardoned pet it seems and he seems happy that his fate is not sealed, as far as I know.  

Ever since then, when I'm on that particular road, I keep my eyes peeled for another sighting, trying to see what this guy and his crew are up to! 

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The Caruncles in plain view, as the female turkey looks on

 

Side Profile of Mr. Turkey