Freaky Friday Favorites

Source

Source

Source

Source

Source

Source

Source

Source

Source

Source

Source

Source

Source

Source

Source

Source

Source

Source

Crock Pot Bacon Wrapped Cornish Game Hens - WTF and WOW Recipe Wednesday

Before we get to the WTFs, I think you should watch this video.  It may be the best thing on the internet.

Source

Source

Crock Pot Bacon Wrapped Cornish Game Hens

Ingredients

2 cornish game hens, thawed

6 slices of bacon

1 tsp kosher salt

1 tsp thyme

1 tsp rosemary

Preparation

In a small bowl, mix your dry spices.  Rub the spice mixture all over the birds, inside and out.  Lower the birds in the crock pot.  Take your strips of bacon and wrap two one way and one the other on each bird, tucking an end inside of the cavity.  Cover the crock pot and cook on low for 6-8 hours.  Discard the bacon before serving

Recipe Source

And Then There's This...

Celie got into an altercation with my other dog, Saphie.  We broke it up, but Tiffany got bit on the hand.  I made Tiffany a poster.  This was the poster.

Not too long ago, I got a bruise.  At first, it looked like a musical note then it looked like a golf club.

And then there's this...

Cauliflower Gratin and Dog Hair

This heat mixed with dark furniture, all wood floors and four dogs is cause for a complete house cleaning anxiety attack.  I am literally vacuuming and sweeping twice per day and it doesn’t even seem to make a dent on the dog hair issue.  It is frustrating, but I intend to remain positive.  For God’s sake if a double amputee can participate in the Olympic Games and we can land another rover on the surface of Mars, surely I can control an outrageous dog hair loss problem.  *leaves to vacuum floors*

After making this cauliflower crust pizza, I’ve become very excited about all the things I can make with cauliflower.  Additionally, cauliflower is a cool-season vegetable and I need to start a new crop in my garden.  Everything I’ve read about cauliflower indicates that it is a bit of a challenge to grow.  I like a good challenge.  I WILL be the cauliflower master.

Cauliflower Gratin

Ingredients
Butter for the baking dish
1 cauliflower (a medium head, about 2 1/2 pounds or so)
1/4 pound bacon, cut crosswise into slender strips
1/3 cup all-purpose flour
5 large eggs, lightly beaten
1 cup heavy cream
2/3 cup whole milk
Salt and freshly ground pepper
Freshly grated nutmeg
3 ounces Gruyère (you can use Emmenthal or even Swiss in a pinch), grated

Preparation
Adjust oven rack to center position and preheat the oven to 425 degrees F. Generously butter a 9 x 13-inch ovenproof dish and place it on a rimmed baking sheet lined with a Silpat or parchment paper.

Bring a large pot of salted water to a boil. Cut florets from cauliflower, leaving about an inch or so of stem. Drop florets into boiling water and cook until fork-tender, anywhere from 4 to 10 minutes, depending on the size of the florets. (Alternatively, you can steam the florets over salted water.) Drain and rinse cauliflower florets under cold running water to cool them and pat them completely dry.

While cauliflower is cooking, toss bacon strips into a heavy skillet, place skillet over medium heat, and cook just until bacon is browned but not crisp. Drain and pat dry.

Spread cauliflower in buttered pan and scatter bacon over surface.

Place flour in a bowl and gradually whisk in eggs until blended. Slowly whisk in cream and milk. Season mixture with salt, pepper, and nutmeg and stir in about 2/3 of cheese. Pour mixture over cauliflower and bacon, shaking pan a little so that liquid settles between florets. Scatter remaining cheese over the top.

Bake cauliflower-bacon gratin for about 25 minutes, or until puffed and golden and a knife inserted in center comes out clean. If top isn’t as brown as you’d like, run gratin under the broiler for a couple of minutes.

Gratin is best just from oven or when warm, although it can be enjoyed at room temperature, just like a quiche. You really should eat cauliflower-bacon gratin freshly made, but if you’ve got leftovers, cover and refrigerate them, then let them come to room temperature or warm briefly and gently in oven. Yield: 10 small servings.

Recipe Source

CLICK HERE TO PRINT RECIPE

Steak and Potato Flatbreads with Tomato-Snap Salad

I spend a lot of time on the internettes.  It is a little like a pirate finding a treasure (only without the actual financial gain or that bad pirate smell…I feel certain pirates were really stinky, don’t you?) when I find a really good site.  I found these great pictures this morning. 

Source

Source

Source

Source

Source

I’m making this tonight.  I went to Publix the other day and looked through some of their Apron’s Simple Meals recipes.  I always find some really good stuff…again like a pirate without the money or lingering smell.

Steak and Potato Flatbreads with Tomato-Snap Salad

Steak and Potato Flatbreads Ingredients

1 pound grilling steaks

1 tablespoon olive oil

½ teaspoon kosher salt

¼ teaspoon pepper

16 oz baked potato salad from deli

2 flatbreads

4 tablespoons sour cream

¼ cup cooked bacon pieces

2 teaspoons chipotle pepper sauce (optional)

Preparation

Preheat grill.  Coat both sides of steaks with oil, salt and pepper; grill 3-4 minutes on each side or until 145 degrees (for medium-rare).  Remove steaks from grill and let stand 4-5 minutes.

Microwave potato salad in microwaves-safe bowl on HIGH for 1-2 minutes or until warmed.  Slice steaks thinly.

Heat flatbreads, if desired, following package instructions.  Spread sour cream over each flatbread.  Top with potato salad, steak slices, bacon and pepper sauce.  Cut into wedges (or cut in half and fold each sandwich for ease in handling). 

Tomato-Snap Salad Ingredients

2 large tomatoes

8 oz fresh sugar snap peas

1 head butter lettuce

¼ cup sliced green onions

1 cup fried wonton strips

¼ cup light Asian sesame dressing

Preparation

Cut tomatoes into wedges and snap peas into bite-size pieces.  Separate lettuce leaves.  Place all ingredients in a salad bowl (except lettuce).  Toss and serve on lettuce leaves.

Recipe Source

Freaky Friday Favorites

Source

Source

Source

Source

Source

Source

Source

Source

Source

Source

Source

Source

Source

Source

Source

Enough with the Chick-Fil-a Business!!

Don't you hate it when that happens...
Source

Today we are headed back home!  I have no doubt our dogs will go ape-shit crazy when they see us.  We always have to drop our luggage and wrestle on the bed with them.  I missed those fools.

It was hard not to be completely agog yesterday by the stupidity of this whole chick-fil-a thing.  Isn’t it just like America to have opposing groups polarized around a fast-food restaurant?  This has to be an indicator of some sort of decline in civilization.  At any rate, kudos to free speech, we are privileged it is our right.  But I, too, will exercise my right to oppose that speech when someone says I have a deprived mind and I’m inviting God’s judgment on our Nation or when you financially support groups who say I need to be exported and compare me to a pedophile.  I’m used to hate.  I’ve seen it all my life, but I’m not inclined to sit at the back of the bus and just take it.  So...that being said, let’s just move on from this.  Yesterday seemed like a desperate attempt to prove something and I’m thinking that means we are actually a bit closer to equality than we were yesterday.  Folks seem scared.  I gotta think today, after all that chicken; they are also sluggish and tired.  Let’s use our strength today to turn the other cheek and prove our case of tolerance by taking the high road.  One more thing though before the high road…

Source

Now on to something really important!  READ THIS NOW!  Look at these adorable fools.  I love them so much.  This is the message I think I’ll put my energy toward focusing on…love thy neighbor!