1 lb. raw pizza dough Egg wash (1 egg mixes with 1 tbsp water) 7 mozzarella sticks 1/4 c. melted butter 1/2 c. finely grated Parmesan 1 tbsp. Thinly sliced basil 1 tbsp. chopped parsley 1 tbsp. chopped rosemary 1 large clove of garlic minced Marinara, warmed (for serving)
Preheat oven to 450°. Line a large baking sheet with parchment paper. Cut mozzarella sticks into 1” pieces and set aside. On a floured surface, divide pizza dough into two pieces. Stretch and roll each piece of dough into a long rectangle, then cut dough into 2” squares (you’ll need 33 total). Wrap a dough square around each piece of mozzarella, forming a tightly sealed ball. Place balls seam-side down on the baking sheet in the shape of a Christmas tree (they should be touching). Brush egg wash on dough balls and bake until golden about 20 minutes. Meanwhile, whisk together melted butter, Parmesan, garlic and herbs. Brush on baked pizza balls. Serve warm with marinara for dipping.
1 lb. beef round (I just use one steak, no matter the size)
1 clove fresh garlic, minced
¼ cup soy sauce
1½ teaspoons fresh ginger, minced
¼ cup peanut oil
2 green onions, sliced thin
2 celery stalks sliced in 1″ squares
1 green pepper, sliced in 1″ squares
1 red bell pepper, sliced in 1″ squares (optional but sure gives nice color)
1 tablespoon corn starch
1 cup water
DIRECTIONS
Cut beef across the grain into thin strips.Combine soy sauce, garlic and ginger in bowl, add beef. Toss and set aside while preparing veggies.
Heat oil in wok (or large non-stick skillet). Add beef and stir fry til browned. Turn heat up and add vegetables and stir fry til tender-crisp (about 10 minutes).
Mix the cornstarch with the water; stir and add to pan. Cook and stir until thickened. Serve over hot rice.
I’ll let the clippings speak for themselves, although I WILL say that HAD I BEEN handcuffed to a radiator or a chair (instead of to myself) that the story would have ended quite differently.
I saw my chance for freedom and took it. Grabbing the gun but unable to fire it, we struggled until he was able to recuff the hand I’d gotten free. It was then I kicked for all I was worth to his groin with my wooden soled platform SANDALS (in the dead of winter). He sputtered and stumbled to the floor. Dead.
I made my way over to the draft I felt on my feet. He had taken me to a workshop area above his garage. The shelves were filled with jars and jars of … things in murky liquid. He’d been threatening me the whole time to cut me up.
Being handcuffed behind my back and not fully realizing he was dead, I kicked the source of the draft ( a floor level boarded up window) out further – until there was enough space to get my head out to scream. Oh did I scream.
My waist long hair hung out from the opening. I could barely see. My tears had plastered my hair to my face. I was facing the alley and a man walking his dog stopped, but he didn’t know what to make of me. I begged him to wait until I could turn around and show him my handcuffed hands.
He waited and he got the police ( not even 2 blocks away?!!) to come and they broke down the door. That was at 10:30pm.
It all started on Devon Ave at 5:30pm where he had pulled up to my bus stop to ask for directions. When I couldn’t understand him he caught my head in (new to me) electric car window and knocked me out with his black jack.
When I came to I was sitting in the passenger seat. Handcuffed (tightly) behind my back. He ignored my screams and there were a lot of stoplights between Devon and where he took me. No one reported me screaming incessantly.
We pulled into his alley and directly into his garage. It was there he forced me by gunpoint to climb the stairs to the workshop. He unlocked the door and threw me into an overstuffed but rotting armchair.
My hands had gone numb and I asked him to loosen the cuffs. When he did that he inadvertently cuffed my watch and not my wrist. Having that freedom helped me regain some composure and I started to plot my escape.
He was clearly unwell. Sweaty, although it was cold, and breathing heavily. I noted a bottle of Southern Comfort on the desk/table behind him. He was seated on a folding chair directly in front of me.
I thought I would kick him over on that folding chair, grab that bottle, and hit him over the head with it.
When I knocked him over his coat flew open and I saw the gun and grabbed it. I grabbed it with two hands and didn’t realize my finger was preventing me from firing it. We struggled until he was able to rehandcuff me. I was more afraid of losing consciousness again as he kept hitting my head.
It was after he recuffed my wrists (tightly) that he bent down to cuff my ankles, that I got in the kicks that (ultimately) killed him.
I wasn’t harmed save for my psyche and the blows to my head along with wrist burns from the cuffs.
There were many blessings in seeing to it that I survived this and I will ALWAYS be grateful for them 🙏🏻🙏🏻
My mom had given the press all these AWFUL pics of me (still in braces?!!) so I guess I did this to this clipping
“Forget the fast food–this take on Mongolian Beef delivers all the flavor without the insane sodium and fat levels. This vibrant, Asian-inspired dish brings just the right amount of spice to the plate.” – Cooking Light
Mongolian Beef
Mongolian Beef
Asian, Main Dish,
Cook Time: 20 mins Servings: Yield: 4 servings Source: cookinglight.com
INGREDIENTS
2 tablespoons lower-sodium soy sauce
1 teaspoon sugar
1 teaspoon cornstarch
2 teaspoons dry sherry
2 teaspoons hoisin sauce
1 teaspoon rice vinegar
1 teaspoon chile paste with garlic (such as sambal oelek)
¼ teaspoon salt
2 teaspoons peanut oil
1 tablespoon minced peeled fresh ginger
1 tablespoon minced fresh garlic
1 pound sirloin steak, thinly sliced across the grain
16 medium green onions, cut into 2-inch pieces
DIRECTIONS
Combine first 8 ingredients, stirring until smooth.
Heat peanut oil in a large nonstick skillet over medium-high heat. Add minced ginger, minced garlic, and beef; sauté for 2 minutes or until beef is browned. Add green onion pieces; sauté 30 seconds. Add soy sauce mixture; cook 1 minute or until thickened, stirring constantly.
I’ve been wanting to try this new cast iron pan that was designed to grill (and serve) shrimp ever since I bought it. Friday’s delivery of Alaska Spot Prawns from Sitka Salmon Shares sealed the deal.
Cast Iron Shrimp Pan
But first, the pan needs to be seasoned. I followed these instructions:
“I scrubbed my pan thoroughly with plain water, dried; then used paper towels to cover the entire pan with a light coating of vegetable oil. If the oil pools, wipe up the excess. Bake for 60 min. in 350-degree oven: Turn the pan upside-down on the oven rack, over a drip pan or big sheet of aluminum foil. After 1 hour, turn off oven and let pan cool.”
1 pound large shrimp peeled and deveined (you can either leave tails on or remove them)
1/4 cup olive oil
2 tablespoons lemon juice
3/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Italian seasoning
2 teaspoons minced garlic
1 tablespoon chopped parsley
lemon wedges for serving
DIRECTIONS
Place the olive oil, lemon juice, salt, pepper, Italian seasoning and garlic in a resealable plastic bag. Seal and shake to combine.
Add the shrimp to the bag and seal. Toss to coat evenly with the marinade.
Marinate for at least 15 minutes or up to 2 hours. You don’t want to marinate for longer than that, as the acid in the lemon juice will start to cook the shrimp.
Thread the shrimp onto skewers. Heat a grill or grill pan over medium high heat.
Place the skewers on the grill. Cook for 2-3 minutes on each side or until shrimp are pink and opaque.
Broiler directions: Preheat the broiler. Place the shrimp skewers on a sheet pan coated with cooking spray. Broil for 2-3 minutes on each side or until shrimp are pink and opaque.
Sprinkle with parsley and serve with lemon wedges.
Preheat oven to 300 degrees.Cream together sugar, honey, butter, and shortening.
Add in flour and salt.
Combine wet ingredients (eggs, almond extract, orange juice) and add into the mix.
Pour into greased and floured pan.
Bake at 300 for 90 min.
Let pound cake cool for 10 min.
Place plate over baking dish and flip cake onto plate – you may have to go around the edges with a rubber spatula carefully pulling the edges off of the dish.
Using a different plate, flip the cake once more so the cake is upright. The top forms a crunchy candy shell that’s always everyone’s favorite. (If you leave the cake in the pan, the cake will continue to cook and sink in the middle).
FROSTING:
Cream together 1 cup of Philadelphia Cream Cheese with 1/2 cup of Lemon Whipped Honey (about 1/2 of the large jar). Drizzle over cake and sprinkle with lemon zest (optional).
Drizzle over cake and sprinkle with lemon zest (optional).
We’re pretty landlocked when we’re up north, so finding a reliable source of great seafood is truly exciting. It’s even better when you’re purchasing directly from an Alaskan fisherman.
Not only is their fish fresh, it bears the name of the vessel that caught it. Even their packaging is sustainable. I can’t recommend them highly enough.
Prep Time: 20 mins Cook Time: 20 mins Servings: Servings: 4 Source: eatingwell.com
INGREDIENTS
4 scallions, whites and greens separated
1 clove garlic, grated
1 tablespoon hoisin sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon toasted sesame oil
1 tablespoon sesame seeds, plus more for garnish, toasted
1 teaspoon honey
1 teaspoon mirin
1 ¼ pounds skin-on salmon fillet, cut into 4 portions
½ teaspoon salt
1 tablespoon canola or grapeseed oil
DIRECTIONS
Preheat oven to 350°F.
Finely chop scallion whites and place in a small bowl (chop and reserve greens for garnish). Add garlic, hoisin sauce, soy sauce, sesame oil, sesame seeds, honey and mirin and stir to combine.
Pat salmon dry and sprinkle with salt. Heat canola (or grapeseed) oil in a large ovenproof skillet over medium-high heat. Add the salmon, skin-side up, and cook until the underside is browned and releases easily from the pan, 3 to 4 minutes. Flip the salmon and spoon the sauce over the top.
Transfer the pan to the oven and bake until the salmon flakes easily with a fork, 3 to 4 minutes. Sprinkle the salmon with scallion greens and more sesame seeds, if desired.
NUTRITION
265 calories; fat 13g; cholesterol 66mg; sodium 561mg; carbohydrates 6g; dietary fiber 1g; protein 29g; sugars 3g; exchange other carbs; niacin equivalents 10mg; saturated fat 2g; vitamin a iu 354IU; vitamin b6mg.
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