February 18, 2013

Chickpea and Spinach Curry

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This is some good stuff!  Of course, I am eating this recipe on my own because Grumpy absolutely dislikes chickpeas.  He did try it and said it was edible, but he wouldn't be eating it.  No big deal.  This is going to be my lunch this week for a couple of days and I'm happy with that.

I found this recipe on Cooking Light while searching for vegetarian dishes. It doesn't matter too much to me that Grumpy won't eat it because it doesn't make so much that 1 person couldn't eat it up in a few days.  Grumpy should be willing to eat chickpeas though, I have read they are good for diabetics.

Healthy and tasty, I am loving the ginger/curry flavor to the dish.  If you like chickpeas and don't mind curry flavor, then this is a definite dish to have on your regular meal rotation.

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Chickpea and Spinach Curry
slightly adapted from Cooking Light
  • 1/2 medium onion, chopped
  • 1 tablespoons refrigerated ginger paste
  • 1 teaspoon olive oil
  • 2 packets splenda
  • 2 tablespoons red curry powder
  • 1-19 ounce can chickpeas, drained (I do not rinse)
  • 1-14 ounce can diced tomatoes, undrained
  • 4 cups fresh spinach, washed and trimmed
  • 1/2 cup water
  • 1/4 teaspoon salt
Heat oil in large non-stick skillet.  Saute onion, ginger, curry powder, and splenda for about 3 minutes.  Add chickpeas and tomatoes.  Simmer 2 minutes.  Stir in spinach, water, and salt.  Cook 1 minute or until spinach wilts.
Prep time: Cook time: Total time: Yield: 3 servings (1-1/3 cups per serving)

February 15, 2013

The Pucker Factor - Dill Pickle Martini

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I hope you weren't looking yesterday to see what special thing Grumpy did for me on Valentine's Day...because we didn't do anything for each other this year.  Actually, just being together and being happy is really good enough for me any day of the week!  We have things to look forward to this year however, so we are being frugal with our pennies.

Yesterday, if there were as many sweets in most of your lives as there were in mine at the office, you might feel like a little puckering today!  The only thing I indulged in at work was a gorgeous heart shaped cookie from a local bakery.  There was a chocolate fountain set up at the office also but I avoided that area.  You could also use this as a way to get your sweetie to pucker up for you after sweetening him or her up. *wink*!

For this reason, today I am bringing to you what seems to be a bit of a controversial drink on my Facebook page.  There were some definite "no" reactions when I posted the photo, but I say, don't knock it until you've tried it!  If you like dill pickles, you should like this martini.  I found the recipe on allrecipes.com and as part of my "faceless recipe" assignment I made this drink.  My thoughts were, it can't really be that bad as its not much different from the dirty martini!  I absolutely love this drink.  I might even have one tonight!  I think this drink needs to be given more of a chance so if you try it out, make sure you check out allrecipes.com and give it a rating!

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Dill Pickle Martini
not that far off from the dirty martini - and a great drink!
  • Ice
  • 3 shot glasses vodka
  • 1 shot glass dill pickle juice
  • dill pickle slices (to garinish)
Fill shaker with ice.  Pour vodka and pickle juice over ice and shake well.  Pour into glasses and garnish with pickle slices.  My measurements are to our tastes.  Measurements on allrecipes are slightly different.
Prep time: Cook time: Total time: Yield: 4 mini martini's or 2 regular sized martini's

February 13, 2013

Skillet Cod with Cilantro Lime Butter

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I love it when I find a new recipe that is really super yummy and this cod dish is just that!  Of course, for me, the fact the recipe had cilantro in it is what intrigued me to begin with.  Grumpy, who thinks I am infatuated with cilantro (well, I am!) even liked the butter.  This was quick, easy and a great weeknight dinner.
Grumpy's favorite fish is cod, so I used cod in this recipe although you could use any mild white fish such as flounder or tilapia.  If you like the flavors of cumin, cilantro, and lime, you will love this recipe!

Skillet Cod with Cilantro Lime Butter

adapted from Cooking Light
Published 02/13/2013
Skillet Cod with Cilantro Lime Butter
1 serving = 1 fillet with 2 teaspoons cilantro lime butter


  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • 4-6oz cod fillets
  • cooking spray
  • 1 lime, quartered
  • 2 tablespoons butter, softened
  • 2 tablespoons finely chopped fresh cilantro
  • 1/2 teaspoon rated lime rind
  • 1/4 teaspoon paprika
  • 1/8 teaspoon salt


  • Combine first 3 ingredients; sprinkle over both sides of fish. Heat a large non-stick skillet over medium-high heat. Coat pan with cooking spray. Coat both sides of fish with cooking spray; place in pan. Cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. While fish is cooking mix together softened butter, cilantro, lime rind, paprika and salt in a small bowl. Place fish on serving platter; squeeze lime quarters over fish and serve with cilantro lime butter
Yield: 4 servings
Prep Time: 00 hrs. 10 mins.
Cook time: 00 hrs. 06 mins.
Total time: 16 mins.
Tags: Cilantro, Cooking Light, Fish, lime, Seafood, Quick and Easy,

February 12, 2013

Siri's Heart Sugar Cookies

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I am so excited about this cookie.  Its a recipe I have never made before and I found it on allrecipes.com.  The title of this cookie is Siri's Heart Sugar Cookie and I "heart" these cookies!
I love to make and decorate sugar cookies but I don't do it often because its time consuming and I can get real sick of decorating way before I am done, but this recipe made it so easy.  Rolling and cutting these were not hard to do and the best part was I didn't have to chill the dough so that cut a lot of time off the recipe making.

February 09, 2013

Blood Orange Cranberry Muffins

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Its been a long time since I've made muffins for the blog.  Back when I first started this blog, I made them all the time!  As a matter of fact, that is what the kids at Clarkson used to look for in the office, was muffins!  Well, in my search of recipes on allrecipes.com, I came across a new recipe called Cute Cranberry Tangerine Muffins.

February 07, 2013

Blood Orange Martini and Happy Birthday Grumpy!

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Happy Birthday to my Grumpy Hubby.  While he may be mellowing out more as he ages (he he) he still is his Grumpy self for the most part.  Just not as strong.  I thought to celebrate his venture into the land of no going back, I would share with you this formerly faceless recipe from allrecipes.com.  For those of you who don't know what a faceless recipe is, it is a recipe that does not have a photo connected to it.  Well, this yummy drink now has a photo attached and I guarantee that if you like this kind of beverage, you will like this particular one!

The original recipe called for tangerines, but I had these gorgeous blood oranges that I just couldn't resist using for this martini.  So raise your glass with me and wish Grumpy a happy one today!

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Blood Orange Martini
  • 4 ounces fresh squeezed blood orange juice
  • 2 full shot glasses vanilla vodka
  • 1 shot glass triple sec
  • ice
Fill drink shaker with ice.  Pour in vodka, triple sec and blood orange juice.  Shake well, strain into martini glass and garnish with slices of blood oranges.
Prep time: Cook time: Total time: Yield: 2 regular sized martini or 4 mini martinis

February 04, 2013

Cider Bourbon Glazed Ham

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You don't find much in the way of ham recipes on my blog.  Mainly because its not something I like to cook.  I think in all the years Grumpy and I have been together, I've baked a ham a total of 3 times.  Three times in 13 years.

Every once and a while though, I will hear in my head Grumpy reminiscing about boiled ham, cabbage, and potatoes with carrots that his mom used to make.  So, I thought I might have that as another meal after we tried this ham recipe out.  This recipe for Cider Bourbon Glazed Ham was found on Cooking in Stilettos - the blog that was my Secret Recipe Club assignment for the month of January.  Aly, the author and cook of all things delicious on her blog is from Philadelphia, the city of brotherly love :)  I wonder, do you know there is a Philadelphia NY too?  :)  There sure is.  But its not the scene Aly sees every day.  Its just a small little hokey town between Gouverneur (another small little hokey town) and the "City" of Watertown.  :)  Not that any of that means anything to many of you.  Alas, I'm off topic.
I had some homemade cider that Dad had given me when I was home over Christmas and some Jim Beam in the liquor cabinet.  That's all I needed (besides buying the ham) to make me decide I was going to try this recipe out.  We had ham left over for scalloped potatoes, and I used the last of it up in homemade bean soup.  Needless to say, we did not let this ham go to waste! I only made one change, and that was I went with maple syrup in place of brown sugar.  Love how the flavors penetrated the ham!

If you haven't visited Aly's blog yet, make sure its a stop you make!  She has a great variety of delicious recipes on her blog!

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Cider Bourbon Glazed Ham
  • 4-5 pound bone in ham
  • 2 cups apple cider, divided
  • 1/3 cup maple syrup
  • 1/3 cup dijon mustard
  • 1 large clove garlic, finely minced
  • 1 cup bourbon
Preheat oven to 350°F.

Line your roasting pan with aluminum foil for easy cleanup.  Place the ham in the roasting pan, cut side down.  Pour 1 cup of the apple cider over the ham and place in the oven.

Let the ham roast in the oven for 45 minutes while you prepare the glaze.

On a stove, in a heavy bottomed saucepan, add the remaining cider, maple syrup, mustard, garlic and stir to combine. Let it come to a boil and then turn off the heat.  Add the bourbon. Return to the heat.
Bring to a boil and reduce to a simmer until it is reduced by half.  When it is reduced, set aside a small amount for serving.

After 45 minutes, remove the ham from the oven and flip the ham so it is resting on its side.  Glaze the ham and return to the oven, continuing to baste about every 15 – 20 minutes until the ham is fully heated through and the glaze has formed a nice coating.

Remove from the oven, let rest for 10 minutes and carve.

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