What's going on between my ears and in my mouth...

Do you ever have random thoughts?

Of course you do...

Here are few that are spinning around my head right now:

1. Are these girls on the Bachelor serious?

2. Mmmmm. Rosemary and Olive Oil Triscuit Crackers are so addicting!

3. Don't girls realize that needy is NOT attractive?.

4. Speaking of needy, there is a Jennifer Aniston Special on E!.

5. Sometimes when your life is spinning out of control, a nice, helpful person is a lifesaver.

6. As is a friendly person. So be nice, helpful, and friendly. Maybe someone else is having their bad day.

7. Cheese is my weakness. Tonight I am making my traditional single gals dinner. Portabellos topped with yummy goodness. Tonight it is a little olive oil and Horseradish Cheddar Cheese from Boar's Head. Broil on low for about 10min. Then top with cheese until it melts.

8. Publix has the BEST fresh food. From the salad, to dips, to hmmmmm...cheese!

9. Paula Deen hits the nail on the head with her house mix. Toss veggies in olive oil, garlic, salt, and pepper. That's all you need.

10. LaCroix sparkling water makes you feel fancy.

11. My pink UGGs. Ugly, yes. But too comfy to give up! Even in public.

12. Pothos make the best house plants. They always perk up with a little h2o and sunshine. They've got the right idea!

Who knew a night home and $12.71 spent at Publix could make one so happy?

Ahhhh. The simple pleasures.

Super Bowl Sunday 101

Are You Ready For Some Football?

Kick off the New Year with a fabulous Super Bowl bash at your pad. Oh course YOU can tackle this simple event, darling. Follow these simple steps and you will win cheers from the crowd!

Perfect Hostess Outfit:

Finally, a football jersey made to fit our feminine curves. Shop http://www.nflshop.com/ and show your team spirit in official women’s pro-gear.

Food and Drink:

PIMENTO CHEESE
One 3 ounce package cream cheese, softened
1 cup grated sharp Cheddar cheese
1 cup grated Monterey Jack cheese
1/2 cup mayonnaise
Salt and pepper to taste
3 tablespoons chopped pimentos
In a medium sized bowl, beat cream cheese until fluffy. Add remaining ingredients and mix until smooth and blended. Makes about 3 cups. Serve with French Rounds from the Fresh Market.

WHITE BEAN CHILI serves about 8-10ppl
2 14oz. cans of navy beans, rinsed and drained
1 14oz. can pinto beans, rinsed and drained
3 14oz. cans of chicken stock, soup size cans
4 tablespoons of butter, one stick
1 tbl. Minced garlic
1 medium onion, diced
2 small cans green chilies
1 14oz. can corn, white if you can find it, drained
1 pound boneless, skinless chicken breast, finely chopped
2 tbls ground cumin
1 tbl dried oregano
1 tbl black pepper
1/2 bunch fresh cilantro, chopped, in produce section

In a stock pot, boil water and add chicken breast. Season water to your liking, optional. Cook thoroughly, at least 20 minutes. Let chicken cool, or put in fridge. Dice into rough, small pieces. In a saucepan, heat butter and sauté garlic, onion, and chilies for about 5 minutes. In a large stock pot, combine chicken stock, beans, corn, all of the spices, and then add the garlic/onions/chilies. Add the chopped cilantro. Bring to a boil. Lower heat to medium and cook, stirring occasionally, for approximately 2 hours. If chili is too watery, then ladle some of the liquid off of the top. Top each bowl with a dollop of sour cream. Serve with Corn bread.

MAC AND CHEESE
4 cups cooked elbow macaroni
2 cups grated Cheddar cheese
3 eggs, beaten
1 sm. can sweetened condensed milk
1 sm. can evaporate milk
Pre-heat oven to 350. Grease a 9X13 pan. Mix the above ingredients together and pour into dish. Salt and pepper. Top with extra cheese. Bake 40 min.

THE KICK-OFF COCKTAIL (SERVES 12)
Combine 1 ½ cups tequila, ¾ cup triple sec, 7 ½ cups fresh orange juice and 6 tbsp fresh lime juice. To serve, add ice to pitcher and pour into glasses with course salt. Garnish with lime wheels.

Party Etiquette 101:
Do you have limited football knowledge? Try a book such as “Putting on the Blitz” for some Football 101.
Buy one, get one free. Stock your pantry with chips, salsas, and nuts when on sale.
For an easy, retro dessert, serve ice cream sandwiches. Finger lickin’ good!
Are you single in the city? This is a great event to meet a date…just don’t stand in front of the TV!
Not into sports, the commercials can be more entertaining than the game!
Organize a football pool and have guests chip in a dollar or more!
And remember to always RSVP!
Eat, drink, and be Jolie!

courtesy: Jolie, Jan. 2008, RSVP, Lisa Hockenberry

Off to the Big Apple!

Blonde Appetit will be heading to New York

for training next week!

Wish me luck
and
Happy Eating!

New York Cheesecake
courtesy: http://allrecipes.com

INGREDIENTS
1 1/2 cups all-purpose flour
1/3 cup white sugar
1 egg, beaten
1/2 cup butter, softened
2 1/2 pounds cream cheese, softened
1 3/4 cups white sugar
3 tablespoons all-purpose flour
5 eggs
2 egg yolks
1/4 cup heavy whipping cream

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Lightly coat a 10 inch springform pan with spray oil. Note: You could use a 9x13 inch pan instead.
To make the crust: Combine 1 1/2 cups flour, 1/3 cup sugar, 1 egg and 1/2 cup butter or margarine. Spread to the edges of the pan. Prick all over with a fork, then bake 15 minutes at 400 degrees F (200 degrees C). Allow to cool.
Increase oven temperature to 475 degrees F (245 degrees C). In a large bowl, combine cream cheese, 1 3/4 cups sugar, 3 tablespoons flour, 5 eggs and the yolks and mix thoroughly. Add cream and mix only enough to blend.
Pour filling over crust and bake for 10 minutes at 475 degrees F (245 degrees C). Reduce temperature to 200 degrees F (95 degrees C) and continue to bake for one hour. Turn oven off, but leave cake in for another hour. Don't worry if it looks a little jiggly in the center.
Chill overnight. This is imperative! If desired, top with your favorite fruit or serve plain.

Video of the Week: Rachael Ray

The New England Clam Chowda' Challenge

Happy New Year!

This year has already been a busy one for me! If you do not already know, by day I sell drugs (the legal kind....) and recently landed myself a new diagnostic sales position. I am leaving behind my baby, Cymbalta, for a new venture. As of December 15th, I have been studying up on fibromyalgia and rheumatoid arthritis. I leave for New York next week for training and then back to South Carolina, only to leave again for San Diego. Busy. I hope that your new year is full of exciting changes as well!

I have to say that I was so over-come with positive feedback about my blog over the holidays that it really warmed my heart. You like me, you really like me! A big thank you to all the ladies that shared their views with me at the Holiday Market and another special thanks to Flip and Ben. Send me your recipes! Muah! xoxo

I don't know if any of your are familiar with Twitter, but it is another social network that let's you update what you are up to. I recently posted that I was going back to my roots with some New England Clam Chowder. I have to admit. I did not make it myself. However, I did grow up enjoying its creamy deliciousness. This weekend I was approached about posting a recipe. My buddy Flip informed me that he has tried many recipes and has yet to find one he really enjoys. Well Flip...you put me up to a challenge. While Food Network had many typical recipes, I wanted to find an authentic New England recipe. After debating about a few recipes, I stumbled upon this one. I am going to try my hand at this recipe and I urge you to as well.

This New England Clam Chowder recipe comes from The Cliff House in coastal Maine. As a young girl, I grew up vacationing in Maine every year. My father is one of eight children and his mother has a house and two cabins in Wells, Maine. All the brothers and sisters would take turns over the summer with their families. I have oodles of memories of Maine and it will always hold a very special place in my heart. We would always go to the Cliff House for brunch when we were there. The restaurant sits, as described, on a rugged cliff looking over the ocean. It is also a great place to explore. The rocky coast is worn smooth from the crashing waves and you can climb over the rocks and enjoy the spectacular views. The Cliff House has expanded in the years since I have last visited and now includes a posh spa and more.

The Cliff House Resort and Spa is a must do when you are in the Kennebunkport area of coastal Maine. The food is devine as is the atmosphere.

The Cliff House Clam Chowder from The Cliff House in Ogunquit, Maine

Ingredients:
1 slice hickory-smoked bacon, minced
1/2 teaspoon butter
1 cup onion, minced
1 medium garlic clove, minced
1 teaspoon The Cliff House Spice Blend (see below)
1 tablespoon all-purpose flour
1 can clams (6-1/2 ounces)
1 cup bottled clam juice
1-1/2 cups Half and Half
1/4 teaspoon white pepper
2 medium potatoes, boiled, peeled and diced

Preparation:

To Create The Cliff House Spice Blend, blend 4 tsps oregano, 4 tsps dried parsley, 2 tsps marjoram, 2 tsps dill, 4 tsps thyme, 4 tsps basil, 1 tsp sage, 4 tsps rosemary, 2 tsps tarragon, 1 tablespoon all-purpose flour, crushing in a mortar if possible. Store in a resealable plastic bag to refrigerate.

In a heavy-bottomed, 4-pint soup kettle, sauté bacon, butter, onion, garlic and The Cliff House Spice Blend over low heat. Do not allow to brown. Drain clams and set aside, reserving the juice. Slowly stir the flour and clam juices in the sauté mixture. Bring to a boil; reduce heat. Add Half and Half and simmer 20 minutes. Add white pepper, potatoes and clams. Heat to serving temperature. Do not allow to boil, as this toughens the clams. Serve at once with crackers and warm cornbread.

New Years Predictions 2009

Okay! I was tagged by Anne from The Daily Digress ,with a fun and inspirational idea. You see, she was tagged by Blog O' Beth, whom she is quite fond of and decided to carry on the tradition. We were all challenged to document our own News Years Predictions. We are to choose 5 predictions and then tag at least 3 others to do the same. I feel like I am doing an adult version of a silly children's game. And therefore, I kinda like it. Youth is wasted on the young. Ha! What an old lady expression! I really don't feel that way considering I am amazed at how childish I actually am in this adult body. Yikes. Am I really an adult? No way. It's the kids table for me, baby.

Okay! Here we go...

1. I predict that my gal pals and I will have a glorious time in Vegas this April, and an even more rockin' time seeing Elton John. It will bond us together, with glorious memories and such. Even though I am a novice gambler, I will channel the high-rollin' spirit of my daddy-o and will win big!!! Move over Moneymaker! And remember, what happens in Vegas, stays in Vegas! Shhhhhhh. For an article for a local magazine, I recently interviewed a psychotherapist who informed me that a study showed that what makes people most happy is spending quality, intimate time with people of your same sex. Girl's Night Out anyone?


2. I predict, uggghhhhhhhhhhh, why do I do this to myself: The Gamecocks will have a better season this year than last. *thump* *thump* *thump* that's me banging my head against the wall.

3. I predict that my new job with be a great new experience for me. A big challenge, yet I will persevere and become the Rookie of the Year! oh....and I will finally finish my book.

4. I predict that after reading up on food trends for 2009, I am confident these three will hit big: Luxury for Less - meaning simple, yet elegant dinner parties over extravagant events, affordable cuisine selections vs over-priced, froo-froo entrees, Peruvian is the new Thai: Peruvian cooking is influenced by a melting pot of countries and cultures, and look for a trend towards Tea: green, antioxidants, organic, ginger, the possibilities are limitless.

5. I predict that this is the year of the comeback: Britney will rock it. Jennifer Aniston will finally stop whining and come into her own personally and professionally, Oprah will re-embrace living the good life and get skinny again, and most importantly...the USA will actually have an influential political leader. And bo-ho chic will be big again. Peace. It's a beautiful thing. ohhh.....I also think that platinum blonds will be big in 2009. Where's that peroxide?

I am going to tag the following: Hey ladies...I hope that you try and document your 2009 predictions: Angie with Oh My Goff, Hayley with Buff Chickpea, and Dee with Texas to Mexico. Happy New Year ladies and Good luck! I look forward to reading your thoughts!

Lemon-Ginger Iced Tea with Berry Cubes (remember what I said about tea!)
Ellie Krieger

Ingredients
1 cup (4 ounces) raspberries, rinsed
Water for ice cube trays, plus 8 cups water, divided
1/3 cup honey
1/2 cup (2 ounces) coarsely chopped fresh ginger
6 white tea bags
3 lemons, juiced (about 1/2 cup)
Lemon slices
Mint sprigs, for garnish

Directions
Place about 4 raspberries in each compartment of an ice cube tray, 6 hours before serving iced tea. Fill with water and freeze.
Place honey, 2 cups water and ginger in a saucepan and bring to a boil. Reduce heat and simmer over low heat for 5 minutes. Remove from heat and add tea bags. Let mixture steep for at least 30 minutes and up to 1 hour, then strain out solids.
In a pitcher combine strained liquid with 6 cups water and lemon juice. Chill in refrigerator.
To serve, place 3 ice cubes in a tall glass and pour iced tea over cubes. Garnish with lemon slices and mint sprigs.

p.s. I hear it is good with vodka. hmmmm. and cheers!

Too pooped to pop...any more champagne!

Happy New Year To All My Blonde Appetit Readers!!!!

I am sitting at Jr's house....super sleepy from last night's festivities. I hope that you all had a joyous New Years Eve. There is always something refreshing about beginning a new year. 2009 is a clean slate and there are 364 more days to be filled up with unexpected happenings. I just returned home from watching Marley and Me with my bestest gal pal. Awwwww. It is great, but a real tear jerker. One theme that resonated with me was the element of surprise. How life can surprise you , no matter how well you plan it out. Also, how you can surprise yourself with what you want, what you become, and the moments that truly make you happy. I think that 2009 is going to be full of surprises for me. Full of unknowns. Truthfully, it makes me feel both excited and scared. So, raise your champagne glasses, and toast with me to 2009. May we all surprise ourselves.

Today, we made a feast of ham, greens and beans (ps. Southerners...black eyed peas are not really peas but beans...fyi. Just saying). A Southern New Years Day tradition! Here's to a prosperous New Years!!! $$$

Virgin Collard Greens (my first attempt)

1 bunch fresh collards, washed and trimmed

1/2 cup brown sugar, or so, plus more to taste

1/4 cup or so salt

3 pats butter

1 ham hock

Vinegar would be a great addition, but someone doesn't care for it too much. hmmm.

Bring a stock pot full of salted water to a boil. Cut the collards into skinny strips. Add 2/3s to the boiling water. Add the ham hock, brown sugar, and butter to the water. In a steamer over the pot, add the remaining 1/3 collards and sprinkle with more brown sugar. Put the lid on the pot and turn heat to low. Let set for 3+ hours. Before serving, add the steamed collards to the pot. When ready to serve, strain the water, leaving the ham in the pot. So simple yet, full of flavor!!!