Category Archives: At Home

Homemade Everything Bread

On my adventure to the soon to closed Cost Plus World Market in our area, I found this

Hmmm, “& More” eh?  Let’s try it on homemade Bread.

I started out by making King Arthur Flour’s recipe for No Knead Bread.

I think that I’ve made this recipe a coupla times now, it’s easy and delicious.  I like to park the dough in the `fridge for 4-5 days to develop flavor.

 

I wanted to share a loaf with each of my Neighborhood Gal Pal’s to see what they thought of this version.

I have a Bakers Stone that lives permanently in my oven for Pizza, so why not Bread too?  Best to bake the Bread in twos.

Oh so pretty! But what about the taste?

Meh, neither DH nor I were fans.  The Gal Pals and their hubbies all liked it!

Assorted Deviled Eggs

I was invited over to Mrs. Two-Doors-Over Gal Pal to come play cards. You know me, I always take along a snack to share with the entire class.

I had just finished making some Hard Boiled Eggs, so I morphed them into a large plate of Deviled Eggs.


I wasn’t really sure how many gals were coming, but I figured 16 halves would fill that platter nicely. But just one flavor isn’t my style, I made four.


You already know how to make Deviled Eggs, pop the cooked yolks outta the halved Eggs, mash the yolks with a fork and add what you like. I divided the contents of the bowl into four and went from there.

Plain/Mayo Only in the middle …

… and from the bottom, Dill Pickle Relish

… moving clock-wise, Wasabi

and who can resist
BACON!!

Those were the first to go, naturally. One of my Gal Pal’s said that she had tried making Bacon Deviled Eggs before, but it didn’t come out as good as mine did… “What’s your secret?” she asked.

(photo courtesy of Walmart.com)

I always have Bacon Bites in my pantry! I chopped them up pretty fine, stirred in a tablespoon or so and them reserved some for a topper.

Maybe next time I will do all one flavor!

*Cooks Note: I found it much easier to fill the Egg White Halves if I take a small Zip Bag, fill it with the Yolk mixture and snip a corner to “pipe” with.  You could get fancy and use an Open Star tip, like the one you use to make a Cake look pretty.

My Copycat Zippy’s Macaroni Salad

Originally, I posted this back on January 15, 2013 … WOW! More than seven years ago. “My Quest For Zippy’s Macaroni Salad”.
I’m changing the title to better describe what I’ve been trying to do, replicate a beloved dish from Hawaii.
Anyways, since then, I have fiddled with this recipe for my version of Zippy’s Restaurant Macaroni Salad. I’ve even gotten DH to finally try my Mac Salad and like it, just so long as I don’t add the second round of Mayo to his portion.

Here’s what I’ve discovered:
1) When using Barilla Brand of Elbow Macaroni, boil for at least 11 minutes.
2) Use only 1 1/2 tsp. of Mustard, much better actually.
3) Once everything has been mixed together and sat in the `fridge for at least an hour, go back and take a look at it. Is it a little dry looking? Has the Macaroni absorbed most of the Mayonnaise?
Stir in a tablespoon at a time to bring it back to where it should be, I added close to a 1/4 cup more Best Foods Mayo; then cover and refrigerate for another hour so that everything has mingled nicely. 

Something alot of local folks from Hawaii don’t share too often on the WWW, is that we like to add in stuff to our Mac Salad.

Try some canned Tuna and chopped Black Olives, OH MY! 

I’ll also add in more shredded Carrots and Celery for crunch extra crunch. This version is very tasty served on a bed of chopped greens of your choice. I usually have Romaine Lettuce in my crisper, this makes a lovely lunch.

So as I said, this is the re-boot of the original post from 2013 …

My Quest For Zippy’s Macaroni Salad

I have been trying to get the correct proportions of a recipe from a restaurant in Hawaii. Zippy’s is an institution on Oahu to be specific; they have many menu items at their fast food take-out locations as well as casual diners. One side dish that has been long coveted is their Macaroni Salad. Now, you may be thinking to yourself, yeah, so what?

Why don’t you try a Google search of Zippy’s Mac Salad and see how many hits you’ll get from us forlorn Islanders who have moved away to the Mainland.

I have been searching the internet for years trying to unearth the recipe, only to find others doing the same. At one spot, I found a letter that was sent to the Zippy’s Customer Service Manager, and the response was just a list of the ingredients, along with an invitation to the recipient to “experiment with it”.

Well, guess what I did, and I got it!

I meshed together different recipes, suggestions and some back and forth with other folks from Hawaii. The frugal homesick island gal that I am, I didn’t want to waste anything. So I made my first batch with a quarter of what I felt would make a full recipe. Seeing as my husband despises mayonnaise, I didn’t want to be eating Macaroni Salad for the next 5 days; though I do love my Mac Salad, not that much. You can try this smaller version or increase the quantities appropriately to your crowd.

Copycat Zippy’s Macaroni Salad

1/4 lb. Elbow Macaroni, cooked past al dente, so that they are fat and soft

1/2 C. Best Foods Mayonnaise (or Hellmann’s if you’re in the East, no substitution)

1 1/2 tsp. prepared Mustard (I used Dijon ’cause that’s what I had in the ‘fridge)

1 Tbsp. White Onion, finely grated, juice and pulp (I used a microplane)

2 Tbsp. Carrot, finely grated

2 Tbsp. Celery, finely diced

Salt and Pepper to taste (I used about 1/8 tsp of each)

Combine all ingredients but the Macaroni in a large mixing bowl.

Prepare the pasta as directed on the package. Test the pasta to make sure that it is past al dente, nice and soft but not falling apart. Drain well. While still warm, toss gently with the dressing and refrigerate for at least 1 hour. At this point, check to see if the Macaroni has absorbed too much of the Mayo, you may need to add more, possibly up to 1/4 cup. Combine well, cover and refrigerate for another hour before serving.

Enjoy this with your favorite Hawaiian-Style BBQ, steamed white rice or a tossed green salad and you’re now a local my friend! We call that a plate lunch in Hawaii. Gotta have my two scoops rice, mac salad and some kind of meat. It could be Beef, Pork, Chicken, Fish or for the vegetarians, Grilled Tofu.

 

My copycat Zippy’s Plate Lunch

ALOHA

Kitchen Fail ~ Part 4

Okay, so you have this great idea for a dish.
You gather all of your ingredients, you think that this will be fabulous and everyone will love it.


AND DANG IT!

Stuff happens, right? I know this has happened to you at least once? 

I kept seeing this idea on Pinterest for Mini Corn Dogs. Sounds outstanding.
I was invited to another gathering of the Neighborhood Gal Pal’s, all the time being mindful of our Social Distancing and meeting on the patio, for cards and cocktails. MMM!  This would should be a home run.

Here we go …

Assembly, check

Mix, bake, cool, check …

OOPS!

I used a Mini Cupcake pan with JUMBO Hot Dog pieces,
not good! I couldn’t get more than 5 of the dozen and a half Mini Corn Dogs out of the pan without them falling apart!

Plan B, ALWAYS  have a plan B!

Fortunately I had a bag of frozen Pigs In Blankets; some lovely dipping sauces of Ketchup, Hickory Farms Sweet Hot Mustard as well as their Cranberry Mustard. This is already a Tried & True hit with the Gals, so there ya go …

Meyer Lemon Sherbert

A coupla years ago, my Mom gave me a Cuisinart Ice Cream Maker for my Birthday.

I’ve only used it a handful of times since, but then I thought about making Sherbert. I do prefer Sherbert to Ice Cream really.

The other day I found fresh Meyer Lemons and bought a pound just because.

Let’s make some Sherbert!

Small Batch Meyer Lemon Sherbert

Serves 4

1/2 C. (approx. 3-4 Lemons) Meyer Lemon Juice & Zest from the Lemons
3/4 C. granulated Sugar
*2 C. Whole Milk

Prep your Ice Cream Maker to the manufacturers instructions.
Zest your Lemons, set aside; juice and strain for any pips.
In a microwave safe container, heat the juice just til it’s warm, about 10-20 seconds.
Add in the Sugar and Zest, then stir to dissolve.
Cover and chill in the `fridge overnight.

When you’re ready to churn, whisk together the Meyer Lemon simple syrup with the Milk in a pitcher or quart-sized measuring cup (it makes it easier to pour with a spout).

Start the Ice Cream Maker and slowly pour the Sherbert base into to the machine.
Follow your Ice Cream Maker’s instructions for making Sherbert or Sorbet, it should take 15-20 minutes to achieve a smooth and creamy soft serve consistency.
Enjoy now or transfer to an air-tight container and freeze 3 hours for a firm Sherbert … I like it either way.

*Cook’s note: You certainly could use any sort of Milk that your family likes, 2%, Non-Fat, Lactose-Free, Soy, or Nut Milks even.

And remember now, a recipe is simply someone else’s idea, you take it and make it your own.

ENJOY!

The WORST Bottle Of Wine I’ve Ever Bought!

When I go grocery shopping, sometimes things catch my eye.

I saw this Wine and thought I’d give it a whirl. I do enjoy a good Sangria from time to time, even though I’m a White Wine enthusiast.

This Wine was bar none, the WORST Wine I have ever had, EVER!!

I’ve been trying to wrap my brain around the fact that this Wine was given 95 points by the Los Angeles Wine Competition and a Gold Medal?

Seriously, that stuff is so gross, I threw out the entire bottle, minus a small sip. Now, I’m not one to waste anything, but that was not fit for Man nor Beast! There was no way, no how that I’d be able to morph that Wine into anything that would be consumable, period. Down the drain it went. 

Save Those Egg Whites!

Not so long ago, I made another batch of Meyer Lemon Curd for a recipe I want to try later down the road.  This recipe calls for 12, yes a dozen Egg Yolks.  😮

NOW!

What are we to do with all of these Egg Whites?

 

 

Freeze them!

I divvied up each Egg White into a small, snack size zip-top bag and then put all 12 of them into a freezer bag.  AH!  Don’t forget to mark the bag with it’s content as well as the date that you froze it, I’ve made that mistake a coupla times :/

You can then take out as many Egg Whites as you need for all sorts of things.

 

What I did was to add an extra White to DH’s Scrambled Eggs in the morning, SHHHH!  Don’t tell him that I was lightening up his morning 😀

 

 

Happy Birthday To ME!!!

 

Yup!  I’m a July baby.  AND I make my own Birthday cake, every year!

Anchovy Vinaigrette

Well, it’s Salad Season again and I love to make my own Dressings, which brought to mind this post from 2017 :

https://mykitcheninthemiddleofthedesert.wordpress.com/2017/01/20/a-different-twist-on-salad-dressing/

I didn’t tell you all about the Anchovy Oil that I save and use in the recipe above.

 

 

My Husband is crazy for these little Fishies, me, can’t stand them! I hunted high and low for Anchovies from Italy, and finally found them at Cost Plus World Market, love this store!

Once DH has finished a jar of these babies, I save the Oil for Vinaigrette.  But you can read more about that part in the thread above.

ENJOY!

More Crafting!

I like to change out my front door décor from time to time and went looking in my storage cabinet for something Summer-y.

I pulled this one out

https://mykitcheninthemiddleofthedesert.wordpress.com/2018/08/18/it-was-craft-day/

… but alas, the little paper umbrellas were goners!  I just so happen to have MORE of those Cocktail Parasols, so a-crafting we shall go!

 

 

GET CRAFTING!!