WTH Rachel Ray? July 22, 2009

Cheeseburger salad! Seriously?

I saw this a few weeks ago on The Colbert Report and have not been able to get it out of my mind ever since.  Now, I admittedly have an issue with melted yellow cheeses, and by issue I mean that I feel that they are pure evil sent to destroy us all.  I also have a strong anti-Rachel Ray bias; she is bubbly, I don’t like bubbly. But this has to be one of the grossest examples of a salad that I’ve ever seen.  Look at the way the grease glistens on the cheese as the beef juices congeal on the alarmingly small number of lettuce leaves.  Ew.

I don’t think this one is going to make it into the dinner rotation at our house.  I would like to hear what the cheeseburger lovers out there think of this.  It may be a fine salad, I just can’t get beyond the melted yellow cheese.

Dear Mr. Ice Cream Man July 18, 2008

When I order two kid’s sized cones and 1 medium cone in the drive-thru, it is safe to assume that the medium cone is for me!  Do not hand me that cone first because it is nearly impossible to pass two cones to the backseat while holding on to my ice cream cone.  Hand me the little cones and then the larger cone, it would make life so much easier.  Thanks ever so.

Chicken Enchiladas & Corn Cake July 17, 2008

For dinner last night I pulled the extra Chicken Enchilada pan out of the deep freeze.  I covered it with aluminum foil and cooked it in the oven at 375º for about an hour.  I removed the foil for the last 15 minutes. It tasted exactly the same as when cooked fresh.  I will never just make one pan of the chicken enchiladas again, this made for such a tasty, easy supper.

As a side dish I made corn cake, we went to Don Pablo’s Mexican Restaurant while in Minneapolis and it made me crave corn cake.  It’s a simple recipe and the kids loved it!

CORN CAKE

1 stick softened unsalted butter

4 ears worth of corn removed from the cob (you could also use frozen corn),

1/3 cup Mexican corn flour

1/4 cup water

1/4 cup cornmeal

1/2 cup sugar

1/4 cup whipping cream

pinch of kosher salt

2-3 grinds of black pepper

1/2 tsp baking powder

Combine butter, corn flour and water and add in the corn.  In another bowl mix together the remaining ingredients.  Add this mixture to the corn mixture and pour resulting batter into a loaf pan.  Bake at 400º for 60 minutes, keep loaf pan covered with foil for first 45 minutes of baking.  Remove from oven and let sit for 10-15 minutes.  Scoop out and enjoy.