Trying Times in the Kitchen - LAHightower's Blog - Victoria Advocate http://community.victoriaadvocate.com/home/Blog/LAHightower This is the personal log of a rookie cookie's culinary adventures. I've always been a bit of a survivalist in the past. Scrambled eggs, PB&J sandwiches and other college cuisine has been the basis of my past diet. But now it's time for this tenderized tenderfoot to move forward. I plan to have all kinds of adventures in Foodland, including a stop or two in the Kingdom of Casseroles, and possibly straying into the questionable realm of experimental stovetop concoctions. But now I'll save my cheese for my meals. Let's cook! This is the personal log of a rookie cookie's culinary adventures. I've always been a bit of a survivalist in the past. Scrambled eggs, PB&J sandwiches and other college cuisine has been the basis of my past diet. But now it's time for this tenderized tenderfoot to move forward. I plan to have all kinds of adventures in Foodland, including a stop or two in the Kingdom of Casseroles, and possibly straying into the questionable realm of experimental stovetop concoctions. But now I'll save my cheese for my meals. Let's cook! en-us So it's not food.... http://community.victoriaadvocate.com/home/Blog/LAHightower/7713 http://community.victoriaadvocate.com/home/Blog/LAHightower/7713 <p>But it seems that the nether regions of the world have frozen over. That's right. I cut my hair. That long mop that was attached to my head. It's a long story that involves a free makeover with free makeup, clothes and hair styling (plus my first eyebrow waxing). </p> <p>I would say I'm so excited, but it's definately taking some time to get used to. But at least some kid with cancer will have a fabulous blonde wig! (That's about the only way they could talk me into getting it this short.)</p> <p>So now my long, luxurious head of hair is a shoulder-length layering job, but it's starting to grow on me.... And at least now I won't be pulling any 3-foot-long hairs from my food.</p> So she's a jail bird, but she can still cook! http://community.victoriaadvocate.com/home/Blog/LAHightower/7668 http://community.victoriaadvocate.com/home/Blog/LAHightower/7668 <p>I was cruising the AP wire today and came across an interesting piece of news. Or at least interesting to me. I've been getting into Martha Stewart's Everyday Food magazine lately. Well, the next issue, rather than have some scrumptious dish displayed for our hungry eyes, Emeril (Yes, the BAM man.) Lagasse will be Bamming it up. This actually saddens me because I always looked forward to having a new dish catch my eye in the check-out lane. Now I'll see another celebrity face instead. As if I don't have to deal with these people enough, what with People, Globe, Cosmo and every other magazine on the rack.</p> <p>One of my favorite recipes from this magazine is Cayenne-rubbed chicken. It's simple and fast, plus it's got a healthy dose of spice and flavor.</p> <p><strong><u>INGREDIENTS:</u></strong><br /> 4 chicken breasts (If you can't find a package of 4, then 3 large ones will do just as well.)<br /> 1 tsp. salt<br /> 1/4 tsp. pepper<br /> 1/4 tsp. cayenne pepper (ground)<br /> 2 Tbs. olive oil</p> <p>First, I like to trim any extra fat off the chicken breasts. Then you should mix the salt, pepper and cayenne together in a small bowl. Rub the mix on both sides of the chicken.</p> <p>Meanwhile, put a skillet on the stove and heat the oil over a medium setting. Once the oil has thinned from the heat, put the chicken in. Cook the breasts 8-10 minutes a side, or until opaque throughout. If you do this right, they come out extremely juicy and tender.</p> <p>The magazine also had a recipe for an avacado salsa, but that combined with the chicken tasted a bit like barf, so I usually skip that part. Let me know if&nbsp; you're interested.</p> <p>How do you like your chicken?</p> <p>P.S. Cute pic of the day seems to be a very thirsty kitty. I wonder what they put in that glass....</p>


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LastDrop.jpg Chocolate Cappuccino Cookies http://community.victoriaadvocate.com/home/Blog/LAHightower/7537 http://community.victoriaadvocate.com/home/Blog/LAHightower/7537 <p>Normally I like to stick with recipes that I know I like. But every now and then I feel the need for a change. This is a recipe my mother saw on Food Network and decided to try. After sampling one, I had to get the recipe and make it myself.</p> <p><strong>Ingredients:</strong><br /> 1 box (18 1/4-ounce) milk (or just light)&nbsp;chocolate cake mix<br /> 1/2 cup vegetable oil<br /> 2 eggs<br /> 1/2 cup Heath toffee bits<br /> 3 tsp. toffee cappuccino mix</p> <p>Preheat oven to 350 degrees.</p> <p>Combine your cake mix and cappuccino powder to make sure the dry ingredients mix evenly. Then add the eggs and oil. I use a little less oil than the recipe says. If you use the full 1/2 cup, the cookies will bake down very flat. If you use just a little less, they'll keep a bit more body and retain moisture better.</p> <p>When you're mixing in the wet ingredients, it takes a while (and a very stiff spoon) to get it all together. Just keep at it.</p> <p>Add your toffee bits once the dough is all mixed and stir them in.</p> <p>Put&nbsp;drops of dough&nbsp;on an ungreased cookie sheet (I have a little scooper that puts just the right amount for a cookie down.) and bake for 8-10 minutes. Nine minutes is usually a good amount of time for my oven, but everyone's is different.</p> <p>When you take them out, let them stand for a couple of minutes before taking them off the cookie sheet.</p> <p>And there you have it! These were tested and approved by Advocate employees.</p> <p>How do you like your cookies?</p> <p>P.S. Cute pic of the day makes me giggle everytime I see it.</p>


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hello-kitty-cat-3.jpg Leftover breakfast http://community.victoriaadvocate.com/home/Blog/LAHightower/7178 http://community.victoriaadvocate.com/home/Blog/LAHightower/7178 <p>One of the most common meals in the American household is leftovers. Or at least it should be. I hate the idea of wasting good food. </p> <p>While most tend to dread leftover night, I think it's a great chance to take an old favorite and make it into something new.</p> <p>Recently, I took the last of my favorite venison sausage and grilled it with some barbeque sauce. It made a fantastic meal, but left quite a bit of leftovers.</p> <p>I also had some sliced sweet onion and a potato that I had cut into small cubes. Time to get creative.</p> <p>First, I sprayed a skillet with some butter spray. Then I chopped up the onion into chunks and sliced the sausage into chunks. I threw all of that together with the potato cubes and put the burner on a medium heat. (Make sure to stir it around every now and then so it doesn't burn.)</p> <p>I also pulled out&nbsp;an egg&nbsp;and fried&nbsp;it with a sprinkle of Cajun spice.</p> <p>It turned out to be&nbsp;a fantastic meal. Who cares if it was breakfast for dinner? Still tastes great to me!</p> <p>What's your favorite leftover creation?</p> <p>P.S. Cute pic of the day shows what the working world would be like if cats ruled all.</p>


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Bonkers.JPG I've been doing it wrong! http://community.victoriaadvocate.com/home/Blog/LAHightower/7070 http://community.victoriaadvocate.com/home/Blog/LAHightower/7070 <p>The other night I was reading a column written by one of my favorite authors, Douglas Adams, and made a horrific discovery. I have been making tea incorrectly my entire life! Me! The girl who has a small pot full each night to help her unwind. I've been doing it wrong.</p> <p>After I got over the initial shock and shame, I decided that something had to be done. After all, if one is in the dark, then surely others should be enlightened as well. So, here is the <em><strong>correct</strong></em> method, according to Douglas Adams.</p> <p>First you boil some water in a kettle. This is the only step I really had down, by the way.<br /> Once the water has boiled, pour a little into the teapot and swirl it around. This heats the pot, allowing the tea to stay warm longer. Pour it out.<br /> Then put your tea bag (or bags, if it's a big pot) into the teapot and pour the water over it. Let that sit for a few minutes before pouring into your cup.<br /> My greatest mistake comes with the milk. I always poured the milk in after the tea. Apparently, this is <em><strong>VERY WRONG</strong></em>. You pour in the milk, then the tea. Thus, you keep from scalding the milk.<br /> Since Mr. Adams failed to give instructions on when to add honey or sugar, I'm assuming you can add it whenever you want. Feel free to correct me if I'm wrong (again).</p> <p>While we're on the subject of tea, I saw an interesting cookbook about integrating flavors of tea into your food to add a dash of flavor. I imagine a small bit of Constant Comment would add a rich orange flavor, as opposed to the sharp, crisp flavor of orange zest. This is something I'm definately planning on exploring.</p> <p>How do you like your tea?</p> Easter Traditions http://community.victoriaadvocate.com/home/Blog/LAHightower/6950 http://community.victoriaadvocate.com/home/Blog/LAHightower/6950 <p>I've always believed that food is something that brings people together. Every family has certain dishes that are unique, and every holiday is marked with it's own special recipe.</p> <p>For example, Thanksgiving always has a turkey involved. Christmas usually involves a spiral-cut honey ham in my family. And for Easter, our family's lamb cake.</p> <p>This is a tradition that always gets some funny looks from my friends and co-workers. A few years ago, my mother found a cake mold shaped like a lamb. The cake started out as chocolate with white frosting. We used chocolate chips for the eyes and nose and set it on a bed of shredded coconut dyed green (I usually ate the head because I don't like coconut).</p> <p>Then one year everything changed. I decided I wanted to have a red velvet cake for Easter. My mother still wanted to use her lamb mold. We didn't think anything of it at first. At least not until we had it all mixed together.... (Steel Magnolias, anyone?)</p> <p>So.... the cake that year was renamed the &quot;Sacrificial Lamb&quot; cake. My mom insisted on putting it on the coconut, so I at the head again. And, for whatever reason, the tradition stuck. We changed the frosting to a white cream cheese frosting, because it just tastes better with red velvet cake.</p> <p>And now that I have thoroughly grossed all of my readers out for the holiday, what is your favorite Easter/Resurrection Day tradition?</p> <p>P.S. He is risen!</p>


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 Lamb cake.jpg LAHightower Easter cookies.jpg LAHightower Lamb cake head.jpg LAHightower Chicken and Rice http://community.victoriaadvocate.com/home/Blog/LAHightower/6902 http://community.victoriaadvocate.com/home/Blog/LAHightower/6902 Here is a recipe that has been in&nbsp;my family for generations. Unfortunately, I don't have my cookbook with me right this moment, so I will add the full recipe later tonight. The main person doing the cooking this time is my mother, but I have another two videos in the editing process with both of us cooking. Enjoy the video! I'll have the recipe up later tonight or tomorrow morning. *GASP* A Video? http://community.victoriaadvocate.com/home/Blog/LAHightower/6775 http://community.victoriaadvocate.com/home/Blog/LAHightower/6775 <p>That's right! I had Diana over for lunch the other day, and we decided to film the cooking process for everyone to see! We kept it simple since it was a first time for both of us. You can probably tell that our filming style has a lot of development to do.</p> <p>This is also my first time playing around with Windows Movie Maker, so I'm sure there's lots of development in the editing area as well. I hope to eventually have at least one new video a week. But for now, enjoy the turkey taco with guacamole recipe!</p> <p>I prefer extra lean white meat ground turkey, but any ground meat will do.<br /> Salsa used is&nbsp;Hell on the Red brand.<br /> Full instructions for seasoning meat can be found on the package.</p> <p><strong><u>Turkey Tacos:</u></strong><br /> First, cook the ground turkey on medium heat. Make sure it's completely cooked before adding the spices.</p> <p>Mix the spices in 3/4 cup of water (or whatever it says on the package) and then pour over the cooked meat. Turn the heat down to let it simmer and stir the meat around so everything has a chance to mix well. Simmer for about 5 minutes. Serve up with flour tortillas or taco shells, whichever you prefer.</p> <p><strong><u>Guacamole:</u></strong><br /> Mash 1 or 2 avacados. (How many depends on how much you need. One will usually feed at least 2-4, depending on how hungry they are.)</p> <p>Stir in&nbsp;2 or more spoonfulls of your favorite salsa. My family has used the same brand for years, but it's really a matter of taste. Use a spicy salsa if you like some heat and a mild salsa if you just want the flavor.</p> <p>Add a shake or two of Lawry's seasoning salt or regular salt, depending on how spicy/salty you want the guacamole.</p> <p>Everything with the guacamole is how you enjoy the taste. There is no set formula.</p> <p>How do you like your tacos?</p> Thai Chicken http://community.victoriaadvocate.com/home/Blog/LAHightower/6711 http://community.victoriaadvocate.com/home/Blog/LAHightower/6711 <p>I think everyone here must know by now that I love sweet and spicy combinations. I found a sauce at H-E-B that I just had to try. It's a Thai cooking/dipping sauce that reminds me of my favorite restaurant back in Waco.</p> <p>I rubbed it over some tilapia and let it sit for about 10 minutes to let the flavor soak in. I also rubbed it over a section of sweet onion to go with it. While that was cooking on the grill, I boiled some brown rice. It came out very well and only took about 20 minutes to make!</p> <p>What kind of sauce do you like on your meat?</p> <p>P.S. Cute picture of the day is so adorable I just want to snuggle the screen! Thanks, Rebecca!</p>


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Sleepy Jean.bmp Sweet Jalapeno Chicken http://community.victoriaadvocate.com/home/Blog/LAHightower/6626 http://community.victoriaadvocate.com/home/Blog/LAHightower/6626 <p>I was playing around with some fridge contents the other day and had a stroke of genius (or so I'd like to think). I had three chicken breasts, some jalapeno jelly and a bit of blush wine. Sooo....</p> <p><strong>Sweet Jalapeno Chicken</strong> (a.k.a. Blushing Spice Chicken or some other creative name someone could come up with)</p> <p>First I trimmed the fat off the chicken breasts and mixed up the sauce. I took a tablespoon of jelly for each chicken breast and poured just enough blush&nbsp;with it to let everything dissolve. I used a whisk to help it along.</p> <p>I put the chicken on a plate and poured about half the sauce over it. Then I let it stand and soak in the flavor for about 10 minutes while I started preparing my green beans and potatoes recipe for a side.</p> <p>Then I put it on my little George Foreman grill and let it cook. After about five minutes (the grill cooks fast), I poured what was left of the sauce over the chicken. </p> <p>It came out nice and tender with the flavor soaked in very well. I also tried this with a piece of salmon with water instead of the blush. That worked out well, too. But the blush did add a nice twist to the flavor.</p> <p>The original plan was to film the cooking process, but things didn't pan out due to scheduling conflicts. Ah, well. We'll have to try again sometime. </p> <p>For now, enjoy the cute picture of the day. It makes me think of the movie Two Brothers. So sweet!</p>


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