Instant Class

Instant Class

Minimum Effort---Maximum Result---Satisfaction guaranteed

The Situation: Folks just showed up with something to celebrate and you haven’t any chilled champagne. Not to fret just follow the instructions below.

(PS I wish this wasn’t a photo from my i-phone, the presentation is last, but just give it a whirl.)



Prep Time: 1 minute
Serves: 4-6 (or 3 if your friends are anything like my friends)


Ingredients:
• 1 bottle of champagne
• 1 bag frozen red berries (strawberries or raspberries, you could even use frozen peaches)

Directions:
1.Pour champagne in a glass
2. Add a few frozen berries (slowly so it doenst bubble over)
3. Serve

Voila you are now the hostess with the mostess

Bean Salad

One of my favorite dishes to make is bean salad. It works in all seasons, it is easy, and it is affordable. It is also a great dish to bring to a party since it can be served chilled or at room temperature, it is portable, and vegetarian!

To make this bean salad, use even portions of your favorite beans (I chose a can of chickpeas, black beans, and red beans). Sometimes I like to use more chickpeas than the other beans but that is up to personal taste.

Rinse them off and mix them in a bowl. Next, I add chopped olives and tomatoes. Neither is necessary but I love them both so I add olives and tomatoes to anything whenever possible.

Add herbs and spices to taste. Fresh are best but dried work just as well. I often use basil, rosemary, thyme, and oregano. Toss with a touch of salad dressing or olive oil and you are good to go! I love to make this at the beginning of the week and use it for lunches in the coming work week.

Leek Biscut Bake with Herb Butter Baked Tuna

Leek Biscut Bake with Herb Butter Baked Tuna

Leek Biscut Bake

Ingredients:

• 3 bunches of Leeks
• 1/2 cup butter
• 2 tsp salt
• 3 tsp pepper
• 1/2 tsp chilli powder
• Bisquick Biscuit dough (one batch with 1/3cup more water to the recipe)
• 1 1/2 cup milk
• 1 cup jack cheese
• 2 tsp garlic salt/pepper
  

Directions Leek Bake:

1. Pre-heat oven to 350 deg
   
2. Chop leeks into bight sized pieces and THROUGHLY CLEAN!!! Leeks are VERY dirty so dont get lazy!
3. Heat large skillet and melt 1/4 cup butter and season with 1 tsp salt and 1 tsp pepper
4. Saute leeks until they are all are a darker green then they started.
5. Heat sauce pan on medium and add remaining butter and flour (making a roux) add more butter if is too dry
   
6. When flour starts to golden slowly mix in milk
7. Once mix is creamy add cheese and remaining spices
8. Grease medium oven safe dish and layer leeks on the bottom
9. Roll biscuit dough on greased waxed paper to the size of your dish
10. Cover leeks with your cheese sauce and then cover with biscuit
11. Bake until biscuit top is golden brown

 

Herb Butter Bakes Tuna

Ingredients:

• 1 stick butter at room temp (soft butter)
• 1 bunch of chives
• 1 tsp garlic salt/pepper
• 1/2 tsp chili powder
  
• 1 lbs tuna (any kind)

Directions:

1. Finely chop chives
2. Mix ALL ingredients in a bowl
3. Place fish in foil in a baking dish with enough foil to seal fish inside
4. Cover fish with butter mixture and seal fish in foil and let sit until oven is heated
   
5. Heat over to 450 deg
6. Add fish and bake for 10 minutes
7. Unwrap fish and turn oven to broil and cook for 1-2 minutes (butter should be popping)
8. Remove and serve (fish should be a bit raw inside mmmm......)

Plate both and enjoy with a classic [dave] salad.

Commentary:
Gosh darn this post took forever to write! The leek bake is awesome. I have since made one filled with mussels and it was BANGIN!! Try it and let me know what you liked and didn't like.  Enjoy!

Ice-tini

I flew across the country for a drink that one would assume had gone out of fashion fifteen years ago. That dimly lit thing is a martini served in a glass made of ice—hoisted up by a glass base that prevents it from melting all over the table—and the first and only place I have encountered it at Barbacoa in Boise, Idaho. An ice-tini is like drinking salty nectar encased in anesthesia. The booze just sort of appears in your mouth without you having ever felt it pass your lips. I highly recommend it, but what I'd really like is to figure out how to make one at home . . .