"My people went to Hawaii and all I got was this stupid Hawaiian shirt!"
Saturday, February 26, 2011
Sunday, February 20, 2011
Tomato-artichoke soup
From Ladies' Home Journal
In a 6-quart slow cooker combine two 28-ounce cans diced tomatoes, one 8-ounce bag frozen artichokes, 2 cups low-sodium chicken broth, 1 quartered onion, 2 smashed garlic cloves, 2 teaspoons dried basil, and 1 teaspoon kosher salt; cover and cook 8 hours on LOW.
In a blender, puree soup in batches and stir in 1/4 teaspoon ground black pepper. Top with store-bought pesto, if desired. Makes 8 cups.
Nutrition facts per serving: 60 calories, 0g total fat, 0g sat fat, 791mg sodium, 14g carbs, 0g chol, 3g protein, 5g fiber
In a 6-quart slow cooker combine two 28-ounce cans diced tomatoes, one 8-ounce bag frozen artichokes, 2 cups low-sodium chicken broth, 1 quartered onion, 2 smashed garlic cloves, 2 teaspoons dried basil, and 1 teaspoon kosher salt; cover and cook 8 hours on LOW.
In a blender, puree soup in batches and stir in 1/4 teaspoon ground black pepper. Top with store-bought pesto, if desired. Makes 8 cups.
Nutrition facts per serving: 60 calories, 0g total fat, 0g sat fat, 791mg sodium, 14g carbs, 0g chol, 3g protein, 5g fiber
Saturday, February 19, 2011
Tuesday, February 15, 2011
Devilishly Chocolate Cake
Recipe courtesy of www.allrecipes.com
Ingredients
•1 (18.5 oz) Package Devil's food cake mix
•1 (5.9 oz) Package Instant chocolate pudding mix
•1 Cup Sour Cream
•1 Cup Vegetable Oil
•4 Large Eggs
•1/2 Cup Warm Water
•2 Cup(s) Semisweet Chocolate Chips
Directions
•Preheat oven to 350 degrees F.
•In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
•Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate. If desired, dust the cake with powdered sugar.
•Heat up some flavored brandy or liquor in the microwave for about 35 seconds on High. Pour it over your dessert and set fire to it using a long matchstick or barbeque grill lighter.
•If you have no liquor on hand, soak sugar cubes in a flavored extract (vanilla, almond or lemon); place them around your dessert and light. Enjoy the show and when the flames subside, enjoy the sweets.
•Serve this with vanilla ice cream and fresh fruit.
Ingredients
•1 (18.5 oz) Package Devil's food cake mix
•1 (5.9 oz) Package Instant chocolate pudding mix
•1 Cup Sour Cream
•1 Cup Vegetable Oil
•4 Large Eggs
•1/2 Cup Warm Water
•2 Cup(s) Semisweet Chocolate Chips
Directions
•Preheat oven to 350 degrees F.
•In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
•Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate. If desired, dust the cake with powdered sugar.
•Heat up some flavored brandy or liquor in the microwave for about 35 seconds on High. Pour it over your dessert and set fire to it using a long matchstick or barbeque grill lighter.
•If you have no liquor on hand, soak sugar cubes in a flavored extract (vanilla, almond or lemon); place them around your dessert and light. Enjoy the show and when the flames subside, enjoy the sweets.
•Serve this with vanilla ice cream and fresh fruit.
Valentine's Day Maple-Glazed Salmon with Pineapple Salsa
Recipe courtesy of Paula Dean
Ingredients
•4 (6-ounce) salmon fillets
•1 Tbsp maple syrup
•1 Tbsp teriyaki sauce
•1 Tbsp pineapple juice
•1 Tsp minced fresh ginger
•1 clove garlic, mashed
Pineapple Salsa Ingredients
•1 medium size ripe tomato, chopped into small cubes
•1/4 cup chopped red bell pepper
•2 pickled jalapeno slices, deseeded and finely chopped
•1/2 cup pineapple chunks, fresh or canned
•1 tsp salt
•1 tsp sugar
Directions
•Place salmon filets in a resealable plastic bag. Combine marinade ingredients in a non-reactive bowl or measuring cup. Pour marinade over filets and refrigerate from 1 to 24 hours.
•In a grill basket sprayed with cooking spray, grill the salmon, skin side down, over hot coals. Flip after 2 to 3 minutes and cook for another 1 to 3 minutes, or until desired doneness. Serve with pineapple salsa spooned on the side.
•Pineapple Salsa: Place all pineapple salsa ingredients in a small, non-reactive saucepan. Simmer over low heat for about 5 minutes. Cool. Refrigerate until ready to serve with the salmon.
Prep Time
10 minutes
Ingredients
•4 (6-ounce) salmon fillets
•1 Tbsp maple syrup
•1 Tbsp teriyaki sauce
•1 Tbsp pineapple juice
•1 Tsp minced fresh ginger
•1 clove garlic, mashed
Pineapple Salsa Ingredients
•1 medium size ripe tomato, chopped into small cubes
•1/4 cup chopped red bell pepper
•2 pickled jalapeno slices, deseeded and finely chopped
•1/2 cup pineapple chunks, fresh or canned
•1 tsp salt
•1 tsp sugar
Directions
•Place salmon filets in a resealable plastic bag. Combine marinade ingredients in a non-reactive bowl or measuring cup. Pour marinade over filets and refrigerate from 1 to 24 hours.
•In a grill basket sprayed with cooking spray, grill the salmon, skin side down, over hot coals. Flip after 2 to 3 minutes and cook for another 1 to 3 minutes, or until desired doneness. Serve with pineapple salsa spooned on the side.
•Pineapple Salsa: Place all pineapple salsa ingredients in a small, non-reactive saucepan. Simmer over low heat for about 5 minutes. Cool. Refrigerate until ready to serve with the salmon.
Prep Time
10 minutes
Thursday, February 3, 2011
Sight-seeing before heading back home!
Wailua Falls - the "Fantasy Island" waterfalls!
Shaun & Sarah at Wailua Falls
Opaeka'a Falls
Strike a pose!
Wailua River
Had to end with a rooster pic!
Kilohana Plantation
Wild piggies!
Wild piggies fighting over bread that was being tossed their way...
We saw the plantation from the Kilohana railroad
Koloa Rum Company at the plantation
Koloa Rum Company = rum tasting!
Look - we made Mai Tai's!
Tuesday, February 1, 2011
The venture to Spouting Horn
Told you they were everywhere...!
Not much spouting going on, but it was a fun walk!
Dinner at 22 Degrees North
22 Degrees North - also the latitude of Kauai!
Awesome restaurant - sort of like the Hawaiian version of Root Down
Hanging out in Koloa
Roosters everywhere!
Even painted on walls!
Mmm...Hawaiian shave ice!
A nice friend we met...
...good thing his pose was so consistent!
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