Red Lobster's Cheese Biscuits

I don't like about 99% of seafood.  I just don't like it... BLAH!  However, if I'm ever in company with a group of people who suggest to go to Red Lobster, I don't protest, and here's why...

I love Red Lobster's Cheesy Biscuits.  Do you hear me?  I L-O-V-E them!!!  The hint of garlic, the cheese, and biscuits--which are just about the best damn food ever created anyway.  Well, today I found this post on how to make your own cheesy biscuit loaf.  Now, I haven't tried it yet because (as per my previous post HERE about desserts) I'm on a diet.  But if there is anyone who is as obsessed over these little fluffs of miracle as I am, I share with you...

3 cups flour
1 Tablespoon baking powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon black pepper
4 ounces cheddar cheese, cut into 1/4 inch cubes
1 1/4 cups milk
3/4 cup sour cream
3 Tablespoons of butter, melted
1 egg, lightly beaten

Heat oven to 350 degrees. Grease a 9×5 loaf pan with oil. In a bowl, whisk together the first 5 ingredients. Carefully stir in cheese cubes until covered in flour mixture, this will help prevent your cheese sinking to the bottom of your loaf of bread.

In a different bowl, whisk together the remaining ingredients. Fold the wet mixture into the flour and cheese mixture, stir until just combined, do not over stir. Spread the mixture into the loaf pan. Bake for 45-50 minutes. Let cool 10 minutes and then remove from pan. Allow to cool for one hour before slicing and serving.


If you try this recipe, please post below how it turned out.  I'm dying to know!

Bon appetite!

One-Minute Desserts (for Dieters too!)

It is no secret that I have struggled with weight fluctuation for most of my life, and I will probably continue until I breathe my last breath.  In the adult ages of my life, my weight has flexed from 170 lbs. to 275 lbs., during which I found moderate amounts of success in fad diets and exercising.  There were even a few months in 2011 when I was running 4-miles every other day, an achievement that my high school self would have never believed if my future self went back in time to try to foretell.  Unfortunately, the damage to my knees had already been done and I had to give up running.

Now, just one of the reasons why my weight has flip and flopped like a short stack (yummm.... pancakes) is because I have a relentless sweet tooth (of the few food posts I've posted, over half are sweets).  I am always looking for the perfect cakes, pastries, cookies, candy, etc. that I can get away with eating with minimal guilt, and recently, I have come across these two little gems that I wanted to share:

The 3-2-1 CAKE

What you'll need:

1 box Angel Food cake mix
1 box any flavor cake mix
2 Tbl. water

Directions:

Using a large bowl with a tightly fitting lid or a large zip lock bag, combine the two boxes of cake mix stirring or shaking well.

For each individual serving,  take out 3 Tbl. of the cake mixture and mix it with 2 Tbl. of water in a  small coffee mug.  Microwave on high for 1 minute.  You now have your own instant individual cake and it is warm and inviting.  You can top with a dollop of fruit or whipped topping if you like. (even frosting)

Try various flavors of cake mix but it must always be combined with an Angel Food mix.

Keep the mix tightly sealed in an airtight container or Ziplock bag until used.

In addition to being fast, cheap, and easy, this is also perfect for dieters because it creates the perfect portion size (as long as you don't make another, or a double-layer cake... or triple)


THE ONE-MINUTE COOKIE

What you'll need:

Butter- 1 Tbl.

Granulated white sugar- 1 Tbl.

Dark brown sugar- 1 Tbl., firmly packed

Vanilla extract- 3 drops

Salt- a pinch

Egg yolk- 1

Plain flour- 3 Tbl.

Chocolate chips- 2 Tbl. (dieters should use dark choc. chips)

Directions:

Melt butter in the microwave, preferably in the same cup you are planning to make the cookie in (to make it mess free and simpler). The butter should not boil, it should be just melted.

Add the white and brown sugars, vanilla and salt and mix well to combine, using a spoon.

In goes the egg yolk. Mix it in properly till no traces of the yolk is seen.

Mix in the flour properly and then fold the chocolate chips.

Cook on high in the microwave for 40 seconds, or a maximum of 50 seconds.

Serve warm (maybe even with a dollop of ice cream, low-fat, of course).

Now, I know what you're saying: "Butter? Sugar? Chocolate Chips?" - I know! I know! But again, it's all about controlling your portions and satisfying your cravings so you don't overindulge.  And is probably the best diet advice you'll ever receive.

Now go and enjoy!  I do.

An Unlikely Obsession: Cranberry Sauce

It truly is the most wonderful time of the year and has been for more than a month as we are in the middle of three of my favorite holidays, lined up, back-to-back-to-back.  Last year, I posted ramblings on Halloween and Christmas, bypassing a holiday that is just equally as great:  Thanksgiving.  How can you not love a day dedicated to food?!  And some of us even take it a step further by stuffing (pun intended) ourselves miserably where all we want to do is fall asleep in front of the television, waking up when the pies and cakes are brought to the table, and then proceed to gorge ourselves to a point where we'll regret it the next day.  I LOVE Thanksgiving!  However, there is one draw back… cranberry sauce.

I can't say I'm a fan.  Granted, while growing up, the only kind was ever served was that blood-colored gelatinous goop from the can.  It took some time, but I was eventually able to imagine that it was not part of the feast but a holiday decoration - like a centerpiece (however I did make an exception the next day when using it as spread on my leftover sandwiches but that's not the point.)  Once my childhood Thanksgiving traditions shifted to another side of the family in adulthood, it was only then that I was introduced to cranberry sauce not made by Oceanspray, which is what I want to share by taking something I like least about a great holiday and turning it on its ear.

The cranberry sauce I had been introduced to (and admittedly did not try the first few adult Thanksgivings) was completely homemade and now one of the highlights of my holiday.  So if you're like me and can't stand that jell-o sauce still able to hold the shape of the can after its been on a plate for hours, or even if you are a fan of that crap but are open to trying something new and fresh, or if anyone is just in need of a good cranberry sauce recipe, I would like to share the yummiest one I know; and when better to share a recipe than on a foodie holiday?

Make according to package directions (usually 12 oz. berries, 1. c. water, 1 c. sugar) - When cooled a bit, add:

1 c. chopped walnut pieces

1 grated lemon rind

1 grated orange rind

1-2 small cans mandarin oranges without juice

8 ½ oz. CRUSHED pineapple with juice

A few squeezes lemon juice (until not cloyingly sweet)

Let it sit.

You can double or triple the recipe, if needed.

Bon appétit, and Happy Thanksgiving everyone!

The REAL Honey Nut Cheerios

I have always been a fan of Honey Nut Cheerios and never just plain old, boring, bland, tasteless cheerios. Well, looking in my cupboard this morning, deciding what to have for breakfast (the most important meal of the day people!) I see the same two single serving yellow boxes staring at me that have been there for the last three months, and I thought to myself, "I wish they were orange boxes."  BUT THEN, I look directly at the shelf below and see a bag of walnuts from Costco sitting there, and on the shelf above the cheerios is a jar of honey... hmmmmmm.  See where I'm going with this?

I emptied the two yellow boxes (because they're small) into a bowl, crushed up a half cup of walnuts, and then drizzled about two tablespoons of honey on top of that.  Mixed it all up, poured in my milk, and then my first bite of awesomeness!

I am instantly obsessed!  Why I did not think of this very simple (and obvious) recipe before, will haunt me for the rest of my life.  Sure, it's a little more work then just pouring it straight out of the box, but you will reap the rewards with a little extra effort.  Never shall an orange box enter this house again!  Only yellow are welcome now (but must bring its two friends).

Pineapple Upside Down Cake In A Glass

So, you may or may not have been fooled by the words "In A Glass", but in case this is what you thought I was talking about...

It's not.  (Although, I am having second thoughts now).  But no... Focus Michael!

In actuality, I am talking about this...

That's right!  A pineapple upside down cake in a glass!

Remember two months ago when I posted how excited I was that Billy Crystal was returning as host for the Academy Awards?  Well, as I do every year, I threw an Oscar Party and my sister-friend Cheryl came to the party - as she does every year - but this time, she brought with her the mixings for this alcoholic anomaly that I have not been able to stop thinking about no matter how much I give in and feed the toxic temptress in my head.  (Yes, this still counts as an obsession and not alcoholism).

This is now, officially, my drink of choice.  So, "thank you" sister-friend Cheryl for having the same bad influence over me in our adult years as you did when we were children.  And the best part is, it's so easy to make!


Pineapple Upside Down Cake Recipe

1 oz.  UV Cake Vodka
2 oz.  Pineapple Juice

Combine ingredients with ice in a shaker.  Shake and strain into a cocktail glass.  Add a splash of grenadine.


Et voila!  Obviously, the key ingredient is "Cake Vodka" and as far as I know, UV is the only vodka manufacturer that makes "Cake Vodka".  The bottle looks like this...



So there you have it - the first recipe I feel compelled to share.  But to really appreciate this drink, I suggest you have a love for pineapple upside down cake.  The beverage really lives up to its name.

Cheers!

One Large Please With Extra Obsession



Just the other day, I was surprised to find a pizza had been delivered for dinner, and in that moment, I wondered how long had it been since I had pizza - realzing the last time had been in February of this year, in New York, at Lombardi's in Little Italy, introduced by good friends Joe and Maria.  And then I wondered... "Why so long?" and I did not have a respectable answer.  What is it about this highly addictive food that just screams obession?  Unlike some of my previous posts, I know I'm far from alone on this one.  I have handfuls of family and friends who share this obsession.

Thin crust, thick crust, Chicago-style, New York folded, it doesn't matter to me.  The truth of it is... it doesn't even have to be good pizza!  I remember in the early 1990's when I used to be a mystery shopper/theatre checker for an asshole company called Theatrical Entertainment Services (TES), or TNSMI-TES as they are known today (sorry, I know I've mentioned only light and polite on this blog, but there are some exceptions to this rule), and it was my job to infiltrate Stadium Drive-In Theatres in Anaheim, California and pretend to be just any other customer.  I was reimbursed for admission and had a very limited budget to purchase products at concessions in order to report/tattle on what I saw, and the one item I would always purchase was a piece of cardboard covered in flavorless sauce and repeatedly frozen processed cheese.  And why did I purchase this atrocity every time?  Umm... because it's pizza!

So now that you know how forgiving I am of bad pizza, just imagine how I respond to good pizza.  Lombardi's in New York, was a pretty good one.  They uniquely cook their pizza's in a coal oven, where blackened smudges of soot lay underneath the thin crust, like a BBQ would.  And then there was the pizza I had the other night by my favorite local franchise, Papa John's, their BBQ chicken pizza being my favorite because it has another obsession of mine as a topping... BACON!

However, I have to say the best pizza I've had yet, came from Girodano's Famous Chicago Style Pizza from Chicago, and I've never even been to Chicago.  Girodano's will send you their pizzas via mail, packed in dry ice, next day air!  Please understand, this is my favorite to date and it was also frozen, just think if I had it fresh?!  Momma Mia!  It's definitely at the top of the list of reasons why I would like to visit Chicago sooner rather than later.

However, good eateries and pizza parlor's aside, one of the best pizzeria's you could possibly eat from is your own home.  Years ago, a few friends and myself gathered for a homemade pizza party.  This is something I suggest any pizza lover to do if you haven't already.  The idea was each person needed to create two original masterpieces, which we would all share and vote on.  I don't remember who won the competition, or even both of my creations for that matter.  I only remember one: white cheddar and mozzerella cheese layered with pesto sauce and covered with artichoke hearts and sun-dried tomatoes as toppings.  Of course, everybody gorged themselves and I believe all were either sick that night or the next day.  Fun times.

So if you are one of the masses who loves pizza just as much, or more, then leave a post.  Also, if you have a recipe to share or a link to a recipe blog or pizzeria, you can leave that in the comments too!  I would love to try some new creations as I'm sure most of my readers would as well.

Oh, Fudge!!!



I like fudge for the most.  My favorite is the creamy kind, not the pure sugar, hard as a brick kind that is popular with a particular someone whom I live with.  However, there is one flavor of fudge that stands out above all others, especially this time of year.

I like pumpkin for the most too, but I wouldn't say I'm a huge fan, not even enough to call it a 'little obsession', but put the fudge and the pumpkin together, THEN it becomes my obsession.  Yes, I love pumpkin fudge, but I want to particularly point out the pumpkin fudge made by the Disney Corporation is the one I love.  Long have the jokes of amusement park food stopped with me once Disney decided to take care and improve what they offered in their parks by bringing in five-star chefs and bakers.  Though they have not done away with all their sketchy food, their offerings have immensely improved and one of these choice items is their pumpkin fudge.  I also need to give props to my friend Steve for introducing me to the candy delight because I never would have tried it on my own without his recommendation.  Like I said before, pumpkin is not a flavor I jump for.  When ordering fudge, I usually opt for chocolate/peanut butter, which still is my favorite when not at Disneyland.

So, there you have it:  pumpkin fudge, a dark horse flavor that stands out above all others.  I've even recently tried to replicate the recipe on my own and did come close; I had the flavor but the consistency was not up to par.  Maybe with a little more practice I'll be able to nail it, but in the meantime, if I want a piece, I can always hop in my car and drive 3 miles to the Disneyland Resort.  I don't even need to purchase $100 ticket to get my $5 piece of fudge either!  I've recently discovered, thanks another friend Casey, Disney sells their holiday treat at the Marceline's Confectionery in Downtown Disney.

So, if you like or love pumpkin and the sweet, richness of fudge, go to your nearest Disney destination and try a piece.  If you haven't guessed by now, I highly recommend it.

A Not-So-Warm Welcome

Hello! Well, here we go. My first post did not come with a lot of thought. As you can tell by the picture, I am currently obsessed with ice cream. But not just any ol' ice cream! This is a special ice cream once only found at the Disney theme parks. It was a tri-flavored feast of marachino cherry, pistachio and banana called Fantasia Ice Cream.

"Wait a minute! Was?" - Yes, "was".
"Where did it go?" - "I don't know."
"What happened to it?" - "Haven't a clue."

All of a sudden it was just gone. Back when I used to have an annual pass to the Disneyland Resort, in my neighboring city of Anaheim, California, I used to order a cone (or two) every time I visited the park, which was quite frequent. And then, without warning... POOF! Gone.

My obessions runs deep and long with this one. Not only do I long for one last taste so that I may properly say "good-bye" to my life-long, flavorful friend, I want to know who killed it! Vengence will be sweet.

If there is anybody who can help in either of these two requests, please speak up. If you did not personally know Fantasia <tear drop>, it was probably for the best.