fellow foodies: My Saturday Foodie Post, a day early! - Easy Pulled Pork Enchiladas! -
- 11/04/11 11:08 AM
Well, since getting back from vacation a few weeks ago, I still have to do a big grocery shopping to start replenishing the fridge. I got home from work yesterday and it was one of those "what the heck am I going to make for dinner?" moments. I started rummaging through the freezer to see what I could come up with. I had a small container with some leftover pulled pork I had made a few months prior. Out it came, as I knew I could get it to thaw out quickly. In the fridge I had a few corn tortillas, … (7 comments)
I drive by Buttercloud Bakery on Genessee street here in Medford everyday on my way to and from work. The building itself has been undergoing some remodeling over the past few months as it's being transformed from the previous occupying bakery, Great Harvest Bread (which relocated down the street) to the new Buttercloud Bakery establishment. Their menu looks very interesting and it will be nice to have a new little lunch spot to be able to frequent! Their Official Grand Opening is scheduled for Friday, but on my way to the … (6 comments)
fellow foodies: My Saturday Foodie Post - Pork Loin with Blackberry Balsamic reduction
- 09/17/11 05:32 AM
The blackberries were plentiful down by our creek so last weekend it was time for some pickin'! For the Blackberry Balsamic reduction you'll need, blackberries (about 2 cups) Balsamic vinegar, a pinch of salt and a dash of white pepper. Put about 2 cups of blackberries in a small sauce pan. Add about 1/2 cup of water and heat over a low simmer. Add in about 1 cup of Balsamic vinegar, a pinch of salt and a dash of white pepper. You'll want to "mash" up the blackberries into a puree. I used an immersion blender but you could use … (15 comments)
fellow foodies: My Saturday Foodie Post - Pepper and Onion Relish on Baked Salmon
- 08/27/11 07:59 AM
This is super easy and a great tasting salmon dish! Southern Oregon is home to the Harry and David Corporation. They specialize in great gift baskets, and have some great products. I'm especially fond of their many different relishes that are great for making dips with. I generally keep an assortment of them on hand and found that one in particular is great on Salmon! Relishes can also be ordered online!
I had some small salmon fillets in the freezer that I took out and thawed. After they were thawed, they got topped with some coarse sea salt and fresh cracked … (14 comments)
fellow foodies: My Saturday Foodie Post-Gyro Lamb Burgers
- 08/20/11 10:16 AM
I shared recently that hubby and I bought some ground buffalo and made burgers. Buffalo, in my opinion has a much better flavor than beef. Well, in our quest for experimenting with different flavors, hubby suggested lamb burgers. Hmmmmmmm, what to do with a lamb burger? When ever I hear discussions of lamb, my mind immediately goes to the scene from My Big Fat Greek Wedding where Aunt Voula states "What do you mean he don't eat no meat?" (room falls silence) "That's ok, I make lamb!" That was her enthusiastic response to her neice informing her that her fiance was … (13 comments)
fellow foodies: My Saturday Foodie Post - My version of a Thai-ish Chicken Satay
- 08/13/11 04:11 AM
I went to Costco recently to purchase their package of Foster Farms Chicken breasts. Wasn't I surprised that when I got home I picked up the Chicken Tenders, instead of the whole breasts? So, my purchasing faux-pas caused me to get creative. I had been planning on bar-b-quing up some chicken that night, but decided to take a different route. Here's what I used for some Thai inspired Chicken Satay
Bamboo skewersChicken Tenders Peanut ButterChicken StockMinced GarlicRed Pepper Flake Chopped peanutsCilantro Soak the bamboo skewers in water for about half an hour to prevent them from burning. While those are soaking, … (11 comments)
fellow foodies: I've been remiss...My Saturday Foodie Post..oh wait...it ain't Saturday....
- 07/29/11 05:57 AM
So last night I got home...ooops, what to make for dinner in that I hadn't pulled anything out of the freezer. What did I have on hand? Baby spinach, pasta, bacon (who the heck doesn't like BACON), some cooked prawns, Asiago cheese, half n half, butter, garlic...ok, you get the picture.
So, I thawed some shrimp I had and removed the tails. Into the fridge they went. I you have the FRESH stuff, more power to you! I took several slices of bacon, cut them into chunks and fried them up. After they were done, drain on … (20 comments)
fellow foodies: Great wines at Grocery Outlet
- 07/26/11 07:11 AM
Have you ever considered shopping for some great wines at Grocery Outlet? You may be thinking "ewww, who would buy wines from a discount grocery store?" Well I'm here to tell you that I've personally purchased some great wines at some incredible prices here at our local Medford Grocery Outlet location. The prices I generally see run from $2.99 to a high of about $15.00. Here's a video with Doug Due, director of the wine and beer purchasing department for Grocery Outlet. He touches briefly how they are able to offer great wines at such low prices.
The … (17 comments)
fellow foodies: Friday Foto - How to whip up a batch of mashed potatoes
- 07/22/11 07:37 AM
I normally like my mashed 'taters on a slightly "chunky" side. I was recently making a batch for company we were having and wanted a more traditional creamier take on them. So, I pulled out a little hand mixer I have as I didn't feel like carting out the giant KitchenAid mixer. Well, I just wasn't getting the power I needed. I asked dear hubby for some assistance. I think I need to rehome his Makita to my kitchen. ;-)
… (11 comments)
fellow foodies: Bison burger anyone!?
- 07/19/11 08:56 AM
I'm sold on buffalo meat! About a year or so ago, hubby brought home a pound of ground buffalo, insisting we make burgers with it. I'll admit, I really turned my nose up at it but as I recall, at the time I thought "huh...not bad!" Generally, when we make burgers, we do the turkey variety as to just stay away from beef. Well, I had completely forgot about our prior buffalo burger and a recent conversation with my sister-in-law sparked an interest in revisiting the idea. She also gave me an added tip in keeping the burgers at their … (9 comments)
fellow foodies: My Saturday Foodie Post - "Baja" Salmon salad
- 07/09/11 10:17 AM
Here's a great salad idea, perfect for these warm summer evenings. I called it my Baja Salmon Salad. Very easy and simple! What you'll need: Salmon FilletsChopped Lettuce of choiceCorn Tortillas cut into thin stripsCanned Black BeansShredded Cheddar or Monterey Jack CheesePackaged Taco SeasoningSalsa or Pico d' GalloSour CreamLimeChopped green onionChopped Cilantro
Start by taking several corn tortillas out of the package. Cut them in half and place one half on top of the other half. Next cut them crosswise into very thin strips. Heat some vegetable oil in a skillet. Put the tortilla strips in and cook them … (21 comments)
With the heat of summer finally here, there's no better time to make some great salads! This is my take on a Cobb salad, with a seafood twist. Here's what you will need: Chopped lettuce - I use RomainSalad shrimpCrab (I use the Krab stuff, only because I'm deathly alergic to the real stuff)Hard boiled eggsBacon, chopped up and friedAvocadoTomatosBlue Cheese crumblesLemon slices Arrange all of the above ingredients on a plate or in a large salad bowl. For the dressing I used about 1/2 cup of a store bought ranch, mixed with … (14 comments)
Dear hubby and I are really trying to stay committed to having more fish in our weekly diet. Seems I keep gravitating to salmon and I'm always experimenting with some new combinations of flavors in which to serve it. Here's what I used for this dish. 2 salmon filletsAngel Hair PastaMixed Spring GreensFeta cheeseLemonCapersOlive oilButterDill Weed First off, boil the pasta until al dente then drain. While draining, drizzle in a little olive oil to prevent the noodles from sticking. Put the noodles back in the warm pan and put on a low … (12 comments)
fellow foodies: Summer's comin'...break out the BBQ for THIS great burger!
- 06/15/11 01:25 PM
Summer's comin'....break out the BBQ for THIS great burger! As many of you know who read my foodie posts, dear hubby and I really try to avoid as much beef as possible. Typically, if I've got a craving for a burger, we settle for ground turkey. While certainly good, the other night I was CRAVING a juicy beef burger. I'm sure we've all seen ideas for a stuffed burger, and while it always sounded intriguing, admittedly, I'd never done a stuffed burger. Well that all changed the other night. I think I found a new love........ I was going to do … (21 comments)
So last week I mentioned that I love to cook and posted a salmon dish I recently made. The other night I was inspired to make fish 'n chips...but I wanted to "Oregonian" them, a bit. Here in Southern Oregon we're known for pear orchards (sadly, many of the orchards have been removed) and we've got an award winning cheese factory … (15 comments)
fellow foodies: My Saturday Foodie Post, a day early in case we're attacked by Zombies - White Cannellini beans and rice
- 05/20/11 11:58 AM
Ya just can't be too careful in terms of a zombie attack, so I figured I'd play it safe and post my Saturday Foodie Post a bit early. lol So, dear hubby had a physical a week ago and found out that his cholesterol is high. I guess the positive news is that the GOOD cholesterol is high too, but we need lower the LDL. I've mentioned previously that we're trying to incorporate fish into our diet at least twice a week and we really do eat fairly healthy, staying away from red meat or anything fried. So being kind … (10 comments)
fellow foodies: My Saturday Foodie Post - Chicken breast stuffed with Jalapeno and cream cheese
- 05/14/11 08:32 AM
I'm pretty sure it was Linda Pufford who inspired this one for me. She had posted a recipe a while back on a stuffed spicy chicken and it had me thinking....heck, I can cheat and use Jalapeno Poppers! So, that's what I did! Here's what you'll need (and I already had most of this on hand) Chicken breasts (I generally get skinless/boneless, but for this one I actually wanted skin on so that's what I got) Jalapeno Poppers Chipotle peppers (you're just going to use the adobe sauce)Green Chili Enchilada Sauce (the stuff in the can)Sour cream Salt and PepperGarlic Salt … (7 comments)
fellow foodies: Layered Lemon Cream
- 05/10/11 10:04 AM
I'm not a big dessert eater and really shy away from real sweet foods, but my mom brought over a dessert a few weeks ago and it was DELICIOUS! When we had dinner with her again on Sunday, I asked her for the recipe. This is just too stinkin' easy and ooohhhh so creamy good! She even substituted some of the standard ingredients for some low fat or sugar free versions so all in all, you could even say it was "healthy"! lol Layered Lemon Cream Crust: 1/2 cup butter or margarine 22 Graham crackers, finely rolled (roughly 1 1/2 cups of … (11 comments)
These are a little tricky to roll up, but once you get them secured and cooked, they hold up very well and it's kind of a fun little presentation. Chop up a few pieces of bacon 3-4 pieces, depending on number of servings. Put the chopped bacon in a cast iron skillet (or skillet of choice) and fry until done. Drain off most of the drippings once they are cooked. Add in uncooked white rice … (7 comments)
What you'll need: Boneless skinless chicken breasts Enchilads/ranchero sauce - the stuff in the can (I suppose you could get REALLY inspired and make your own...but why?) Frozen corn Red Pepper Red Onion Cilantro Mixed greens Black beans Queso fresco or feta cheese Lime
Poke a few holes in the chicken breasts. Set them aside then take the prepared enchilada sauce and put in a zip lock bag. Now place the chicken breasts in the bag, seal tight and let the enchilada sauce … (10 comments)
You can find great local Medford, OR real estate information on Localism.com Karen Burket-Bank of Oregon Home Loans Conventional, FHA, VA, mortgages is a proud member of the ActiveRain Real Estate Network, a free online community to help real estate professionals grow their business.
Well, since getting back from vacation a few weeks ago, I still have to do a big grocery shopping to start replenishing the fridge. I got home from work yesterday and it was one of those "what the heck am I going to make for dinner?" moments. 
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