Mexican Fiesta!

We recently hosted a casual get together with friends with a Mexican theme. Since I'm a little distracted these days, we threw it together and it turned out amazingly well.

Menu:

• Beef tacos with all the toppings (sour cream, cheese, salsa, avocados, lettuce)
• Garlicky Pinto Beans
• Guacamole
• Spanish rice (cheated and used a box mix - can't go wrong with Zatarain's)
• Margaritas!

Here are a few recipes from the evening:

Garlicky Pinto Beans (Real Simple, May 2009)

Ingredients
* 2 tablespoons olive oil
* 6 cloves garlic, sliced
* 2 15-ounce cans pinto beans, rinsed
* 1/2 teaspoon dried oregano
* kosher salt and black pepper
* 4 scallions, thinly sliced

Directions

• Heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring occasionally, until soft, 1 to 2 minutes (ours were accidentally burned, but we think it really added to the flavor. Blame the margaritas!).
• Add the beans, oregano, 1/2 cup water, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Simmer, stirring occasionally, until the beans are heated through, about 4 minutes.
• Stir in the scallions and serve. (Next time I plan to add a little cilantro at the end)

Guacamole (Tyler Florence)
Ingredients

* 4-5 ripe avocados
* 1 lime, juiced (I like to use 2)
* 1/2 medium red onion, chopped
* 1 garlic clove, minced
* 1 vine-ripe tomato, diced
* 1 big handful fresh cilantro leaves, finely chopped
* 1/4 teaspoon ground cumin
* 1/4 teaspoon chili powder
* Kosher salt and freshly ground pepper

Directions

Halve and pit the avocados; scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together to gently mix.

Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving (although it's nice to wait, we never do and it is totally tasty!).

Last chance - Herbfest!

This weekend is your last chance to buy some great [organic] herbs, veggies and perennials in downtown Wake Forest at the 10th Annual Herbfest. We went last weekend and picked up basil, oregano, bay, sage and several AWESOME heirloom tomato plants. While you're in downtown Wake Forest, check out the Farmer's Market and the other lovely shops (Cotton Company & NC General Store) and restaurants (including a great sandwich shop - Over the Falls Deli, coffee - Wake Forest Coffee Company, and even ice cream & gelato - A la Mode).

Vollmer Farm

I don't know why it's taken me SO long to post about our favorite local farm. We discovered Vollmer Farm last summer and have been back at least 3 times. It's a little trek from our house but it's so worth it. They are about to open for the strawberry picking season and if you're within an hour's drive, I HIGHLY recommend checking them out! They have a market with their fresh (almost exclusive organic) produce as well as a shop with yummy jams, jellies and other tasty goodies. And finally, they have an ice cream shop with delicious homemade ice cream (and other tasty treats).

This afternoon we're planning to drive out and pick up a bag of their specialty lettuce, some fresh from the field asparagus and maybe even strawberries. I am so excited I can barely contain myself. This year they have also added 2 goats to welcome visitors. I openly admit that if we ever have land I want a couple of goats and a few chickens. Seriously.

Mark your calendars - Herbfest!

If you're in the Triangle area and are interested in growing your own [organic] culinary herbs this year, don't miss out on Wake Forest's Herbfest. The 10 day festival runs April 17th-26th. Despite my current condition (ha!) we're planning to go and pick up our 'usual' - basil, italian parsley and maybe dill and whatever else sounds good to me. We're still going to try to go some light gardening this season. It's just not summer without fresh herbs (and veggies!).

http://www.herbfest.net


"HerbFest is generally recognized as the largest herb and perennial festival East of the Mississippi providing the largest quantity and diversity of herbs found anywhere. It occurs yearly after the last frost date of the year on the first Friday following."

Quick Review: Holy Smokes BBQ

Yum. Yum. And more YUM.

I've driven by the place no less than a dozen times but never saw it. How could I miss it? It's in a shiny diner?!



On the recommendation of a co-worker, a proud Texan, Paul and I headed down to an area of Raleigh we rarely visit. She swore that their beef brisket was the best she'd had outside of TX in years. She also warned me that it wasn't your typical BBQ joint but all-in-all that was a high compliment.

When you first enter the shiny shell you are heartily greeted and asked if it's your first time. Why? Well, it's because you don't order like you normally would at a NC BBQ place. You order in sizes - 5oz/8oz/by the pound. It took us a few moments to agree on our sides and sizes, but we were super impressed with their homemade mac & cheese as well as fried okra. I went with their NC pork BBQ - smoked to perfection with a splash of spicy vinegar sauce. Paul had to try the beef brisket (he's always been a fan); ordered on the 'lean side.' You can't get a sandwich off the menu, but they'll be happy to provide a bun with your meat. Also, you must order dessert - we stuck with the traditional banana pudding.

Let me just say, it's worth the trip and the slight order befuddlement. The BBQ was moist, smokey, super tasty and craving worthy. They have 3 sauces - one vinegar based and 2 other original sauces. Honestly, I don't think you can go wrong with anything on their menu. And seriously, it's fun to eat at a shiny diner, even if the table jukeboxes no longer work.

For a little more info, check out the
News & Observer write up (7/13/07) and visit their website.

Favorite Gadget Series - 3

It's time for another "Oldmarrieds favorite kitchen gadgets!" Ok, really, it's just time a for a new post!

Today's gadget is a mighty fine tool called a garlic press.


Mmmmmmm, fresh garlic

I can't quite remember where I first saw a garlic press used, most likely on a Food Network show, but I knew I had to have one. It may be considered a "uni-tasker" by the great Alton Brown, but man, it really saves me time in the kitchen.

Almost any time a recipe calls for "minced garlic" I pull out my handy garlic press. Simply pluck out a garlic clove from the garlic bulb, lightly smash with the side of knife to remove the paper skin and then plop into the press and viola! Minced garlic! Side note - be sure to press your garlic over the cooking vessel you prefer as you want all the tasty garlic juices to be in your cooking, not lost on a cutting board.

We bought our press at Ikea for the amazing price of $2.99. Sadly, you must pick up your own in store as they are not available for purchase online (hey, you just need to go to Ikea any way, it rocks! NC residents - Ikea Charlotte opens on February 18th at 9am, I'm not counting the hours or anything...). I would honestly have a hard time paying the $15+ I've seen them for at Bed, Bath & Beyond.

Quick list of recent pregnancy cravings

I thought it might be fun to keep a running list of my most recent pregnancy cravings and if they've been fulfilled. My mind has been focused on food lately and I'm thankful I'm able to eat more normally again (the first 12ish weeks were rough!). In no particular order:

• Pickles - We ran out at home, must buy more (yes, I will admit to sipping a little pickle juice from the jar, yum!)
  
• Ice cream - Not with the pickles, but I love me some chocolate ice cream & milkshakes
  
• Sushi - I've abstained from the raw stuff since August, but I'm going to try my hardest to get some soon!
  
• Five Guys burgers - I had my first Five Guys burger about a month ago and have been craving them like mad since. Paul indulged me today by meeting me there for lunch, score!
  
• Chick-fil-a - since we're about a mile away from one at home, I've had this one often
  
• Citrus - I am loving oranges & grapefruits. We get our Broughton Band fruit this weekend!!!
  
• Turkey & Stuffing - Thank goodness Thanksgiving was last week, just in time!
  
• Mexican - Particularly from our local, not so good for you, place.
  

Every week brings a new craving!

Wait! Did I mention we're expecting on this blog? I don't think I have! See, I'm am blog-a-holic and post to a few, so in my pregnancy induced amnesia, I hadn't thought to bring it up here. So if you hadn't caught on, I'm pregnant and we're excited to be bringing 'oldmarried baby' into the world at the end of April in 2009!

Thanksgiving Success

Photos courtesy of my brother - Thanksgiving Day eats

Final turkey prep


Turkey going in the oven



The spread!


A full plate

Thanksgiving Dinner Menu

This list is more of a reminder for me this week, but I wanted to share what we'll be eating this Thursday :)



Apps/Light lunch
Veggies/dip
Chips/Salsa
Hot Spinach/Artichoke dip
Pigs in blanket

Dinner
Herb Roasted Turkey breast (Barefoot Contessa recipe)
Turkey Gravy
Garlic Yukon gold potatoes (recipe)
Stuffing
Fresh Cranberry Sauce
Sweet Potato Casserole (with marshmallows on top!)
Yellow squash Casserole (squash from mom & dad's summer garden)
Green Bean Casserole
Watergate Salad
Fresh yeast rolls

Desserts
Pumpkin Pie (recipe)
Pecan Pie
Fresh whipped cream
Flavored coffee

YUMMY! I can't wait until Thursday!

Holiday Eating Tips

I'm sure most everyone has seen this gem in an email at one time or another. However, I do think it needs repeating with the impending (eat-yourself-silly) holidays.



HOLIDAY EATING TIPS

1. Avoid carrot sticks. Anyone who puts carrots on a holiday buffet
table knows nothing of the Christmas spirit. In fact, if you see
carrots, leave immediately. Go next door, where they're serving rum
balls.

2. Drink as much eggnog as you can. And quickly. It's rare.. You
cannot find it any other time of year but now. So drink up! Who cares
that it has 10,000 calories in every sip? It's not as if you're going
to turn into an eggnog-alcoholic or something. It's a treat. Enjoy it.
Have one for me. Have two. It's later than you think. It's Christmas!

3. If something comes with gravy, use it. That's the whole point of
gravy. Gravy does not stand alone. Pour it on. Make a volcano out of
your mashed potatoes. Fill it with gravy. Eat the volcano. Repeat.

4. As for mashed potatoes, always ask if they're made with skim milk
or whole milk. If it's skim, pass. Why bother? It's like buying a
sports car with an automatic transmission.

5. Do not have a snack before going to a party in an effort to
control your eating. The whole point of going to a Christmas party is
to eat other people's food for free. Lots of it. Hello?

6. Under no circumstances should you exercise between now and New
Year's. You can do that in January when you have nothing else to do.
This is the time for long naps, which you'll need after circling the
buffet table while carrying a 10-pound plat e of food and that vat of
eggnog.

7. If you come across something really good at a buffet table, like
frosted Christmas cookies in the shape and size of Santa, position
yourself near them and don't budge. Have as many as you can before
becoming the center of attention. They're like a beautiful pair of
shoes. If you leave them behind, you're never going to see them again.

8. Same for pies. Apple, Pumpkin, Mincemeat. Have a slice of each. Or
if you don't like mincemeat, have two apples and one pumpkin. Always
have three. When else do you get to have more than one dessert? Labor
Day?

9. Did someone mention fruitcake? Granted, it's loaded with the
mandatory & celebratory calories, but avoid it at all cost. I mean,
have some standards.

10. One final tip: If you don't feel terrible when you leave the
party or get up from the table, you haven't been paying attention.
Re-read tips; start over, but hurry, January is just around the corner.

Soup for you!

Well, the correct quote from Seinfield would be, "NO Soup for YOU!" But it's not true! Well, at least not at The Original Soupman franchised locations. Although, the website does list the rules for ordering...



We were craving a nice bowl of soup yesterday and decided to try out the 'soup place,' despite its TV reputation. A quick idea of what you can get at the Soupman - everyday they make a soup from the following varieties:

Hot Soups
· One seafood (Lobster, Crab, Shrimp, Seafood Combination, ...) bisque.
· One vegetarian (Black Bean, Lentil, Yankee Bean, Lima Bean, Black Eye Pea, ...)
· One spicy Mexican chili (Turkey, Beef, Chicken, Sausage, Mushroom, Beans, Vegetarian ...)
· One clear broth (Chicken Vegetable, Chicken Broccoli, .......)

And a few other soups such as:
· Barley (Mushroom, Chicken, Beef, Vegetable, Turkey, ...)
· Gumbo (Beef, Chicken, Shrimp, Seafood, Turkey)
· Goulash (Beef, Veal, ...)
· Creamless Vegetable (Asparagus, Mushroom, Potatoes & Corn, ...)

Chilled Soups (in season)

· Gazpacho, Cucumber, Vichyssoise, Fruit, Borscht, ...

You also receive a slice of crusty bread, a piece of fresh fruit and a square of tasty chocolate with your cup or bowl (a cup was enough!). I tried the lobster bisque and Paul had the mushroom barley - both were delicious! You can also get salads, wraps, paninis and sandwiches. We'll be back.

Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins - just in time for fall!


• 3/4 cup brown sugar
• 1/4 cup vegetable oil
• 2 eggs
• 3/4 cup canned pumpkin
• 1/4 cup water
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 3/4 cup semisweet chocolate chips (I used a little more than a cup - I'm a choco-holic)

Preheat the oven to 375 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.

Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt.. Add wet mixture and stir in chocolate chips.

Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.

Adapted from Allrecipes.com

Key Lime Cheesecake

I found this recipe on Group Recipes and I knew I had to make it for Paul's birthday. It was pretty easy and extremely tasty!

The set-up

(I also purchased a few regular limes in case I didn't have enough juice. After my hand wore out on the small limes, I did juice one regular lime. There. I admit I sorta cheated.)

Getting the lime juice out of the itty-bitty key limes was not easy, but so worth it!


Recipe


* 1 3/4 cups graham cracker crumbs
* 5 tablespoons butter, melted
* 1 cup plus 1 tablespoon sugar
* 3 8-ounce packages cream cheese, softened
* 1 teaspoon vanilla
* 1/2 cup fresh lime juice (about 5 limes)
* 3 eggs
* whipped cream (for dolloping later)



1. Preheat oven to 350 degrees F

2. Make the crust by combining the graham cracker crumbs with the butter and 1 tablespoon sugar in a medium bowl.

3. Stir well enough to coat all of the crumbs with the butter.

4. Press the crumbs onto the bottom and about one half of the way up the sides of an 8-inch springform pan. You don't want the crust to to form all the way up the back of each slice of cheesecake.

5. Bake the crust for 5 minutes, then set it aside until you are ready to fill it.

6. In a large mixing bowl, combine creamcheese, 1 cup sugar, and vanilla. Mix with an electric mixer until smooth.

7. Add the lime juice and eggs and continue to beat until smooth and creamy.

8. Pour the filling into the pan.

9. Bake for 60-70 minutes (if the top of the cheesecake is turning light brown, it's done).

10. Remove from oven and allow to cool.

11. When the cheesecake has come to room temperature, put it into the refrigerator.

12. Once the cheesecake has chilled, remove the pan sides and cut the cheese cake into 8 equal slices (or size of desire). (I let mine cool overnight)

13. Serve with a generous dollop of whipped cream on top. Garnish with lime zest and slices of key limes.

The finished cake (I had plenty of limes leftover for garnishing - maybe a little too much on the garnish!)


The birthday boy approves!

Grilled Summer Squash/Zucchini Vinaigrette

I found this recipe while looking for ways to cook summer squash & zucchini. We had been grilling them with a few spices/olive oil and red onions, which was quite tasty, but we needed something fresh. This recipe is delicious!




Grilled Summer Squash Vinaigrette

6 servings

Hands on: 5 minutes
Total time: 15 minutes

2 tablespoons red wine vinegar

1/4 cup extra-virgin olive oil

2 tablespoons fresh lemon juice

1 clove garlic, minced (I've used 2 cloves, crushed with a garlic press)

Pinch of cayenne pepper (I've used about 1/4 teaspoon)

1/4 teaspoon kosher salt

1/8 teaspoon ground black pepper

1 1/2 pounds summer squash and/zucchini, cut lengthwise into 1/2-inch-thick slices

Oil for coating grill grate

1 tablespoon chopped fresh parsley (opt)

Heat the grill to medium high, for direct-heat cooking. Mix the vinegar, olive oil, lemon juice, garlic, cayenne, salt and pepper in a small bowl. Toss 2 tablespoons of this mixture with the squash in a medium bowl or plastic bag until evenly coated. Brush the grill grate with oil or cooking spray (Weber's is awesome). Put the squash on the hot grill, cover, and cook until browned and barely tender, about 6 minutes, turning halfway through. Put on a serving platter and immediately pour the remaining vinaigrette over the squash and serve (DO NOT ATTEMPT TO BASTE THE VEGGIES WITH THE MIXTURE ON THE GRILL - it will produce flames).

*Goes great with steak!*


Recipe By Elizabeth Lee | Wednesday, June 20, 2007, 12:19 PM

The Atlanta Journal-Constitution

Tomato Basil Salmon

This recipe was sent to me by my best bud Lu. I believe she found it on the awesome recipe exchange site "Group Recipes." It was a delicious weeknight dinner and it was too good not NOT to share. Enjoy!

Tomato Basil Salmon

Ingredients

• 2 (6 oz.) fresh boneless salmon fillets (on sale at Lowe's Foods this week!)

• 1 Tbsp. dried basil

• 1 tomato, thinly sliced

• 1 Tbsp. olive oil

• 2 Tbsp. Parmesan cheese (or eye ball it - I made a nice crust of parm cheese - freshly grated)

-->I also added a dash of salt & pepper to the fillets before topping them with tomato



Directions

1. Preheat oven to 375 degrees

2. Line a baking sheet with a piece of aluminum foil, and spray with non-stick cooking spray (or use the awesome non-stick aluminum foil).

3. Place the salmon fillets onto the foil, sprinkle with basil (and salt & pepper if desire), top with tomato slices, drizzle with olive oil, and sprinkle with the Parmesan cheese.

4. Bake in the preheated oven until the salmon is opaque in the center, and the Parmesan cheese is lightly browned on top, about 20 minutes.

Simple Berry Cobbler

Berry Cobbler
(Blueberry, blackberry, raspberry or all of the above!)

1 cup milk
1 stick butter melted
1 cup + 2 tablespoons sugar, divided
1 cup self rising flour (this is key!)
2 cups fresh berries (I used closer to 2 1/2)
Juice from 1 small lemon

Preheat oven to 350 degrees

Wash and drain berries (I used a mix of blueberries, blackberries and raspberries).

Butter a baking dish (I like to use a longer, shallower dish)

Whisk flour, sugar, melted butter and milk together in a bowl (makes a fairly thin mixture). Pour into buttered baking dish.

Add lemon juice to berries and a dash of sugar (if desired). Evenly distribute berries across the batter in dish (they will sink a little). Sprinkle sugar over top of berries.

Bake for about 45-55 minutes until light golden brown and bubbly. Serve with whipped cream and/or scoop of vanilla ice cream.

This recipe courtesy of many people - our mothers (yes, even mine!), old southern recipe books and The Pioneer Woman.

Cheeseburgers - oldmarrieds style

Yeah, so I posted a picture below and never got around to posting an actual recipe. So here goes (a little late for the big grilling weekend)



Cheeseburgers
1lb ground beef (we like ground sirloin or lean 90/10 or 93/7)
1/2 packet Hidden Valley Ranch dressing mix (dry)
1 egg beaten
2 Tbs Montreal Steak Seasoning
1 Tbs Worcestershire sauce
salt & pepper
4 buns

Toppings
2 tomatoes, thickly sliced
1 Vidalia (or sweet yellow) onion, thickly sliced
4 slices sharp cheddar cheese
Bunch of green leaf lettuce, washed & torn

Preheat grill to 400-450 degrees (pretty darn hot)

In a bowl, beat 1 egg and mix in the dry Ranch dressing and steak seasoning.

Add ground beef and mix well (hands work best!) Divide into 4 even sections and roll/flatten into hamburger patties.

Cook hamburger patties on the grill with a dash of Worcestershire sauce on each side (turning once) to desired doneness. Top with cheese last 45 seconds of cooking (will melt quickly depending on thickness of the slice)

While cooking burgers, place thick slices of tomatoes & vidalia onions on a grill sheet*. Season lightly with salt & pepper. Cook for 3 minutes per side, turning once.

Lightly toast buns on grill after removing burgers to rest.

Top with grilled onions, tomatoes and lettuce as desired and enjoy!



*Grill sheet

Grilled pineapple with honey citrus

Ok, I admit it, this recipe came from our new Weber grill cookbook. We tried it and LOVED it. It's a perfect end to a perfectly grilled dinner.



"Grilled Paradise" (The Weber Gas Grill Cookbook, 2007)

Glaze:
3/4 cup fresh orange juice (we used regular OJ)
1 TB honey
1 tsp fresh lime juice
2 tsp cornstarch

1 tsp fresh cracked pepper
4-6 slices of fresh pineapple

Optional - garnish with vanilla ice cream & mint

To make the glaze: In a small sauce pan combine the glaze ingredients and whisk until smooth. Bring to a boil over medium-high heat and cook until thickened, 1-2 minutes. Keep the glaze warm or reheat when ready to serve.

Season both sides of sliced pineapple with cracked pepper. Grill over indirect medium heat until well marked, 6-8 minutes, turning once.

Serve each pineapple slice with a scoop of ice cream and drizzle glaze over top.

Quick review: Inn on Pamlico Sound

This was one of the best dinners we had in long time. We both ordered the duck on our first night at the Inn on Pamlico Sound on our 5th anniversary trip to the Outer Banks. It's one of the few fine dining establishments between Avon and Hatteras. They have a private chef on site who offers daily catch specials as well as organic veggies, beef and chicken. We hope to return soon.


Paul and his dinner entree (YUM!)

Photo teaser

... new grilling recipes/ideas coming soon...

Oldmarrieds cheeseburger with grilled tomatoes & onions


Grilled squash & red onions with Tuscan tuna


We are LOVING the new grill. It totally rocks my socks!