Bopadoodle Berry Bonanza

It is a widely known fact that I am quite clever. I am very astute in my ways of thinking and you may find that I come up with quite possibly the greatest names of all time for my beverages. The above example is just one of the numerous absolutely astounding alliterations you will read in this blog. Prepare to be WOWED.

1 Royal Gala Apple, cut into cubes (core = not delicious, add at own risk)
1 Banana, cut into four equal pieces (once again, use ruler)
1 Cup Raspberries
1/2 Cup Blueberries
1/2 Cup OJ (If the glove don't fit, you all full of sh*t)
4 Ice Cubes

Peace and much love to you.

Ridonculous Raspberry Smoothie

This one goes out to a very special lady, and one I haven't seen in ages. Kendra: a new update because I know you want to see one.

1 Nectarine, pitted and cut into cubes
1 Banana, cut into four equal pieces (use ruler)
1 Cup Raspberries (pronounce the "P," because that's how Kendie does it.)
1/2 Cup Orange Juice
3 Ice Cubes (frozen water, not to be confused with Hip Hop artist)

Blend together and serve! Smoothie serves two tiny people, one and a half medium-sized people or one large person.

Easy, peasy, lemon-squeezy!

Baileys Foamed Cappucino

Alright, long time no talky. Here's the deal: I've been doing this for years and it really pissed me off when they brought out that commercial. Now that I've taken my head out of my ass, I realize it's a good thing it's out there so everyone can find out how fantastic this is. I have mastered this recipe and if I like you I will be glad to make you one.

Ingredients: Espresso beans, 1% milk, Baileys Irish Cream

Recipe:

1. Start your Cappucino machine and get it ready to foam.
2. Put two shots of Baileys in a glass and add one shot of milk.
3. Foam this mixture as directed by your machine. The trick is patience: take your time and it will turn out beautiful.
4. Make your shot of espresso using your machine.
5. Use a spoon and scoop the foam out and into your glass - poor remainder in (if room).

That's it. The trick with this is patience - make sure to take your time when foaming your milk/Baileys for best results.

Until next time:

Peace and much love to you.

Roasted Garlic & Pepper Asparagus, Barbeque Chicken and Roasted Rosemary Potatoes

I cooked a hell of a feast tonight! Spent hours doing it too. The potatoes recipe is already up, but here goes the rest.

Asparagus Recipe

1. Mince garlic and add Club House Roasted Garlic and Peppers seasoning.


2. Mix with Olive Oil in a bowl.


3. Place asparagus in glass cooking dish and baste with mixture.


4. Bake at 350 degrees for 15-20 minutes.

Chicken Recipe

1. Preheat barbeque and baste chicken with your choice of barbeque sauce.


2. Grill it! BAM!

Alternative Potatoes Recipe

1. Preheat oven and start roasting the garlic.


2. Use Club House Roasted Garlic and Peppers seasoning instead of rosemary.


3. The rest is the same.

Peace and much love to you.

Almost Famous Chicken

My housemate said this was the best chicken she ever had. I've had better myself and have made better myself, but this is some damn good chicken and it's easy. I cook this at least once a week.

Ingredients: Skinless/Boneless Chicken Breasts, Garlic, Extra Virgin Olive Oil, Club House Roasted Garlic and Peppers seasoning

Recipe

1. Mince and fry your garlic (put the stove on low to medium heat) in the Olive Oil, one tooth (my Mom gives me shit when I call it a clove or a bulb) per breast.
2. Cut your chicken into skinny pieces (not strips) and put it in the pan. Sear both sides (flip after 10-20 seconds), this ensures you keep your chicken juicy.
3. Add your Roasted Garlic and Peppers seasoning. I add a lot, but it depends on how much flavour you want in your chicken. That's it! Make sure your chicken is cooked all the way through.

Suggested wine: I really don't know these things, but I do know you want white wine. I like very dry wines like Chardonnay or a very dry Alsace Riesling. Thanks to Dani for teaching me all three things I know about wine.

Until next time:

Peace and much love to you.

Six-Minute Dill Potatoes

Honestly, I did this one night because I was starving and I didn't want to roast potatoes because they take 45 minutes. This is the easiest and possibly one of the most delicious recipes ever.

Recipe:

1. Put two red potatoes in a bowl. Feel free to poke holes in them with a fork, I don't but it's probably a good idea. Heat them on high in the microwave for 6 minutes.
2. Don't burn your hands, but cut them into bite sized pieces.
3. Add about two tablespoons of margerine into a bowl, then shake dill weed into the bowl - play it by ear.
4. Mix it all up and BAM!

Not even kidding, that's it. Delicious, easy, fattening - all the best things. Props to Dani for the original recipe.

Until next time:

Peace, and much love to you.

Honey Mustard Curry Chicken, Cooking Tips #2 & #3, and Cooking Rule #1

Cooking Tip #2: Make sure you always have dried spices and herbs like Rosemary Leaves, Oregano Leaves, Italian Seasoning, Fresh Black Pepper (key), Basil Leaves, & Medium Curry-Powder. You should also have Club House Roasted Garlic and Peppers, & Spicy Pepper Medley around. GARLIC SALT/POWDER SUCKS. It is a very lazy thing to use, and in my opinion doesn't even taste very good. ALWAYS USE FRESH GARLIC.


Honey Mustard Curry Chicken

Ingredients: Medium Curry-Powder, Chili Powder, French's Mustard, Billy Bee Honey, Chicken Breasts (always boneless & skinless) & of course Garlic and Extra Virgin Olive Oil.

Recipe:

1. Preheat the oven to 350 degrees. Start the garlic up (Olive Oil) in a glass pan in the oven when it's heated.
2. Take a little bowl and squirt about a teaspoon of mustard, then add about the same amount of honey. Taste it with your finger, figure out if you want it more or less sweet and add honey/mustard as needed (Big-ups to my housemate Kendra for the idea).
3. Add a touch of Chili Powder and a few touches of Medium Curry-Powder. Mix this up in the bowl - I play it by ear, just don't put too much (see Cooking Tip #3).
4. If you're digging the taste, you want to cut your chicken thin (not into strips) and baste it with your sauce.
5. Throw the chicken in your dish and put it in the oven. Play it by ear - should probably take 15-20 minutes. I haven't made this in a while so I'm unsure.

Cooking Tip #3: You can always add, you can never take away.

Cooking Rule #1: Watch your food. I just burnt something because I was writing this blog. Good job me!