Barefoot Bloggers: Cornbread!!!

Cornbread is pretty good. I normally make the Jiffy stuff so this was a little different for me. For those of you that know me - I only eat jalepenos in my homemade guacamole. Otherwise, eh, I could leave 'em out. Which I did. Why? Because I used the jalepeno in 7 Layer Dip! That's why (and then I decided to scratch my nose which was on fire for two days...)...

In any case - Check out Barefoot Bloggers if you haven't already done so, this is where I get these recipes!
The ingredients. But don't forget flour, it just didn't fit into the picture.
Pam your pan. And no, I don't have a glass 13x9 inch pan.
One egg had two yolks. I had to take a picture because I didn't notice for 3 minutes!

3 eggs later...
Don't forget a nice summer drink... I happen to like beer. Oh - idea - I should do some beer blogging!
Flour, cornmeal, etc...
I happen to set aside my green onions in a pan that I had just brought home from work. In my opinion, it feeds people like a horse trough.
Don't forget the baking POWDER like I almost did. I was too distracted... Oops...

I love onions - I immediately cut almost all of a whole bunch into the bowl. If I could eat onions every single day I would. Actually, I think I do...
You're supposed to use good cheddar cheese, but let me tell you with only $20 left in my checking account - um, well, $11.99 of that went to beer.
Then drink more...
Print out the recipe so you don't have to keep looking at your computer...

And then set your timer for 20 minutes and let your batter rest. Go drink more. And maybe smoke a ciggarette. Or watch the news. I don't care.
Then it looks like this! Yea for cornbread! (Cheryl, this is REALLY easy to make - are more pictures helpful?)
MMMmmm... onions....

Ina's Jalepeno Cheddar Corn Bread (or Cornbread, whatever)

3 cups all-purpose flour

1 cup yellow cornmeal

1/4 cup sugar

2 tablespoons baking powder

2 teaspoons kosher salt

2 cups milk

3 extra-large eggs, lightly beaten

1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan

8 ounces aged extra-sharp Cheddar, grated, divided

1/3 cup chopped scallions, white and green parts, plus extra for garnish,

3 scallions 3

tablespoons seeded and minced fresh jalapeno peppers

Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.

Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.

Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

Enjoy!

PSH

Mmm... Pretzels....

Easy, easy, easy. Seriously, so easy, I decided to take pictures in black & white.
Let the yeast proof. It's done about 2 minutes AFTER when this picture is taken. It only takes 5 minutes or so - just long enough to crack open a beer! Or drink Sprite from McDonalds.
The dough - after HAND KNEADING. Seriously, I don't have enough money for a KitchenAid stand mixer! I only use that in my dreams!
This is my right hand in the middle of kneading, I had to take pics with my left. I think there's still some flour on my camera. Oops, oh well!

Give it another good knead. Keep your hands nicely floured - don't worry about using too much flour, I got 4 cups into this baby. Plus you'll let it rise for a whole hour.
Then, separate into 8 equal pieces, roll out into 24 inch lengths and MAKE A PRETZEL SHAPE.
The boil for 30 seconds in the baking soda & water bath.
Don't forget to use your Good Cook pastry brush to brush your egg wash on.
And voila! But don't be like me - I accidentally forgot to spray the pan with Pam with Flour. Oops. My friend Ben and I ate them straight from the pan.

Mmmm... Pretzels.....

Homemade Soft Pretzels

By Alton Brown

1 1/2 cups warm (110 to 115 degrees F) water

1 tablespoon sugar

2 teaspoons kosher salt

1 package active dry yeast

22 ounces all-purpose flour, approximately 4 1/2 cups

2 ounces unsalted butter, melted

Vegetable oil, for pan

10 cups water

2/3 cup baking soda

1 large egg yolk beaten with 1 tablespoon water

Pretzel salt

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan. In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Enjoy!

PSH

Bimmer Man Gets First in Class

Here's my Bimmer Man. Driving at a motocross rally thingy. And I didn't get to see in person. Dang. He's so hot when he drives, his brows are furrowed, etc, etc, etc... This is what we spend every last penny on (besides Law School, photography and baking supplies).

In any case I should explain BMW terms first because that might explain why he's Bimmer Man:

Bimmer - BMW car enthusiast
Beemer - BMW motorcycle enthusiast

Congrats Bimmer Man!

PSH

Rules of Running

I honestly don't know how many people are runners that read my blog - but these commandments are taped to the wall in my apartment. I just started running AGAIN this past Aprilish. It's a huge motivator to me that I'd like to share - if you're not a runner, that's ok. It's still motivating to achieve your goals!

PSH

The 53 Runner’s Commandments
by Joe Kelly

1. Don’t be a whiner. Nobody likes a whiner, not even other whiners.
2. Walking out the door is often the toughest part of a run.
3. Don’t make running your life. Make it part of your life.
4. During group training runs, don’t let anyone run alone.
5. Keep promises, especially ones made to yourself.
6. When doing group runs, start on time no matter who’s missing.
7. The faster you are the less you should talk about your times.
8. Keep a quarter in your pocket. One day you’ll need to call for a ride.
9. Don’t compare yourself to other runners.10. All runners are equal, some are just faster than others.
11. Keep in mind that the later in the day it gets, the more likely it is that you won’t run.
12. For a change of pace, get driven out and then run back.
13. If it was easy, everybody would be a runner.
14. When standing in starting lines, remind yourself how fortunate you are to be there.
15. Getting out of shape is much easier than getting into shape.
16. A bad day of running still beats a good day at work.
17. Talk like a runner. “Singlets” are worn on warm days. “Tank tops” are worn to the beach.
18. Don’t talk about your running injuries. People don’t want to hear about your sore knee or black toe.
19. Don’t always run alone.
20. Don’t always run with people.
21. Approach running as if the quality of your life depended on it.
22. No matter how slow you run it is still faster than someone sitting on a couch.
23. Keep in mind that the harder you run during training, the luckier you’ll get during racing.
24. Races aren’t just for those who can run fast.
25. There are no shortcuts to running excellence.
26. The best runs sometimes come on days when you didn’t feel like running.
27. Be modest after a race, especially if you have reason to brag.
28. If you say, “Let’s run this race together,” then you must stay with that person no matter how slow.
29. Think twice before agreeing to run with someone during a race.
30. There is nothing boring about running. There are, however, boring people who run.
31. Look at hills as opportunities to pass people.32. Distance running is like cod liver oil. At first it makes you feel awful, then it makes you feel better.
33. Never throw away the instructions to your running watch.
34. Don’t try to outrun dogs.
35. Don’t trust runners who show up at races claiming to be tired, out of share, or not feeling well. 36. Don’t wait for perfect weather. If you do, you won’t run very often.
37. When tempted to stop being a runner, make a list of the reasons you started.
38. Never run alongside very old or very young racers. They get all of the applause.
39. Without goals, training has no purpose.
40. During training runs, let the slowest runner in the group set the pace.
41. The first year in a new age group offers the best opportunity for trophies.
42. Go for broke, but be prepared to be broken.
43. Spend more time running on the roads than sitting on the couch.
44. Make progress in your training, but progress at your own rate.
45. “Winning” means different things to different people.
46. Unless you make your living as a runner, don’t take running too seriously.
47. Runners who never fail are runners who never try anything great.
48. Never tell a runner that he or she doesn’t look good in tights.
49. Never confuse the Ben-Gay tube with the toothpaste tube.
50. Never apologize for doing the best you can.
51. Preventing running injuries is easier than curing them.
52. Running is simple. Don’t make it complicated.
53. Running is always enjoyable. Sometimes, though, the joy doesn’t come until the end of the run.

McTatty's Microwave Is Dead

R.I.P. Frat House Microwave.

I will not miss you. I will NOT miss you.

Pictures & explanation to follow.

Target Boutique, here I come!

PSH

Barefoot Bloggers: Parmesan Chicken

I tried to stay as true as possible to the recipe - and only cook for one! Barefoot Bloggers June recipes included one of my absolute favorites - Parmesan Chicken.
You really do have to pound your chicken to a certain width. Otherwise your crunch factor turns into "burned, crusty" parmesan chicken.
Seriously take your rolling pin or meat mallet to it. I sure did.

This is how I bread meat. I can only fit 2 plates on one side - and one on the other half hanging over the sink. Crazy, but somehow, it seriously works.
Use a 4 prong fork to beat your egg. I feel like with more prongs, more air gets into the egg which looks prettier. Not sure if that really helps the taste, but whatever.
Butter. Mmmmm.... Butter & olive oil. I think the butter really does make it taste better, you can actually use margarine if you want to - I don't have any problems!
Lemons... more pictures of them again...
Kosher salt. I've been meaning to make pretzels, but oh, well. Parmesan chicken is way better!
Another note: use kosher salt when making a viniagrette. It just tastes better.

You can kinda see the separation of the oil & lemon juice. It's important to emulsify with a whisk or a blender. Very important, I'll point out what happens later.
Starting to whisk...
Fully emulsifying the lovely fresh lemon viniagrette...
Ok - see - the separation of the oil & lemon? Yeah, that's what happens after your plates been sitting because your mother-in-law calls while you're drooling over your food. Yes, I was drooling.
Mm... Crispy, crunchy, goodness....

Ina's Parmesan Chicken

4 to 6 boneless, skinless chicken breasts

1 cup all-purpose flour

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 extra-large eggs

1 tablespoon water

1 1/4 cups seasoned dry bread crumbs

1/2 cup freshly grated Parmesan, plus extra for serving

Unsalted butter

Good olive oil

Salad greens for 6, washed and spun dry

1 recipe Lemon Vinaigrette, recipe follows

Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.

Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.

Lemon Vinaigrette:

1/4 cup freshly squeezed lemon juice (2 lemons)

1/2 cup good olive oil 1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

Yield: 6 servings

PSH

Going Veg, Kind Of

Let's talk veggies for a minute. Now, in the background you'll see leftover pork chops (slathered with BBQ sauce). I think asparagus is one of my favorite vegetables. Mmmm.... Oh yeah, and of course Leinie's Summer Shandy!

The special seasoning. Seriously - and olive oil. That's it! Can you believe it? Yeah, not really...

Liberally season the asparagus - but not the corn. Fresh corn has its own flavor that is something for the senses. Seriously.
Season your corn not so liberally. I remember eating corn that was drowning in seasoning, I had to eat it but it just didn't taste the same.
Then just toss into your grill pan with some olive oil. I should've wrapped the corn, but I just wanted it right away.
You only need to cook asparagus about 3 minutes on each side - corn, turn a few times and cook 2 - 3 minutes per side so some of the kernels char black.
The asparagus. I ate the corn out of the pan. You can do that when your husband is doing an internship and there's no one else watching you eat.

Corn & Asparagus

1 ear fresh corn

1/2 lb asparagus, trimmed

2 tsp Emeril's Seasoning

Salt & Pepper

Olive oil - just a good drizzle

Let a grill pan heat to medium/medium high. Whatever temp you want as long as it's hotter than heck.

Season the asparagus, liberally, drizzle with EVOO. Lightly season corn (or just put salt on it). Toss into grill pan. Flip asparagus after 3 minutes, for a total of 6 minutes cooking time. Turn corn when you see char marks on the kernels, approximately 2 - 3 minutes per turn.

Turn off your smoke alarm. Open your windows.

And then when you pull the corn off the grill - try not to douse in too much butter, but give it a good pat of butter.

Then eat with your fingers (including the leftover pork chop) so you don't have many dishes.

PSH

I feel like this today...

You know. A little tired. A little cat-like.

I'm running 4.5 miles tonight and then making Ina's Parmesan Chicken - watch out!

Onion Goggles & Woodchoppers

Chopping onions is not always my favorite thing. In fact, every time I do, my poor Bimmer Man gives me a huge hug because he thinks that somethings wrong.

Half the time, I'm just bawling away hoping not to get salty tears into our food. (Take note: in over half the pics I take of food, there are tears somewhere on my cutting board.)

What is worse: These Onion Goggles

AND

They are $19.95

I think Bimmer Man would die laughing at me if I bought them. Sur La Table has pink ones and they're in stock. Hilarious.

But I actually want a pair. Seriously. For real.

I think I'd feel more like I was in the movie Fargo with a woodchopper than being in my own kitchen chopping onions. I don't think normal people wear goggles when not operating heavy machinery, saws, drywalling, 8th grade shop class, etc...

Eh, woodchoppers. Maybe they'd work for onions too.

PSH