I got annual passes to Universal last year and being the nerd that I am, I had to try the Butterbeer. I love the hint of carbonation and foamy whipped cream at the top, even if it does give me a stomachache afterwards. 🙂 Sense the year is over I thought I could try making my own, after some research I found this yummy recipe, hope you guys like it and have a great week! Here’s the link to the site: http://www.mugglenet.com/misc/rosmertas/butterbeer.shtml
Rosmerta’s Recipes – Butterbeer by Melissa
Butterbeer! It warms you up AND tastes great. Now in take-away form from The Three Broomsticks. (Many thanks to Melissa for this recipe!)
- 1 cup (8 oz) club soda or cream soda
- 1/2 cup (4 oz) butterscotch syrup (ice cream topping)
- 1/2 tablespoon butter
Step 1: Measure butterscotch and butter into a 2 cup (16 oz) glass. Microwave on high for 1 to 1-1/2 minutes, or until syrup is bubbly and butter is completely incorporated.
Step 2: Stir and cool for 30 seconds, then slowly mix in club soda. Mixture will fizz quite a bit.
Step 3: Serve in two coffee mugs or small glasses; a perfectly warm Hogwarts treat for two!
I case you guys didn’t know, I’m a big, geeky fan of Doctor Who and when I saw these cupcakes I thought: What’s better than Doctor Who and food? Am I right? 😉 Well, if you guys have any Doctor Who food related pictures post them in the comments below! 🙂 Thanks!
Me and my family are staying at the Portofino hotel at Universal studios. Besides being named for a part in Venice, this hotel has an amazing amount of Italian food. One of my favorites is Sal’s Deli. They serve brick oven baked pizza, and a little gelato shop right next door. We ordered a Bianca pizza and the next day a pizza primavera with a chicken salad. Here are the pictures below, have a great summer! 🙂
I decided to make something a little less veggie friendly by making garlic soaked chicken for dinner. It came out great! Thank you Trissa for this wonderful recipe! You can visit her blog at trissalicious.com. Anyways, here is my chicken with a cucumber and tomato salad with some olive oil, salt and pepper.
For some reason I got to thinking about Indian food today. Their culture and food has been influenced by so many other cultures. The bold, spicy flavors they use in their cooking can be heaven, for some. Me on the other hand I hate anything spicy. But once in a while there will be a dish I like and chickpea chicken curry is one of them! The recipe calls for 2 tablespoons of curry, but I only use one. ( I’m such a wuss.) The yogurt and tomatoes gives an added punch to this awesome dish! I also will soon be doing a small post every week of the best dish I have tried this week. So keep your eyes open!
Chicken Chickpea Curry
- 1 cup white rice
- 2 cups water
- Salt and freshly ground black pepper, to taste
- 1 tablespoon extra virgin olive oil
- 1 pound ground chicken
- 1 large yellow onion, thinly sliced
- 2 tablespoons curry powder
- 1 cup plain yogurt
- 1 can diced tomatoes (14.5 ounces), drained
- 1 can chickpeas (14.5 ounces)
- A handful of cilantro, chopped, for garnish
In a medium size saucepan over medium-high heat, combine the rice, water and salt. Bring to a boil, then reduce the heat. Simmer, covered, for 15-20 minutes, until the rice is tender and the liquid is absorbed.
Once the rice is going, place a large skillet over medium-high heat with one turn of the pan add the extra virgin olive oil and brown the chicken. Add the onion and cook, stirring occasionally, for 7 minutes.
Sprinkle with the curry powder and cook, stirring, for 1 minute. Add the yogurt and simmer gently for 3 minutes, adding a splash of water if it needs to loosen up a little. Stir in some salt, pepper, the tomatoes and chickpeas, then remove from the heat.
Divide the rice and chicken mixture among individual bowls and garnish with the cilantro.
Credit to Rachael Ray.com for this awesome recipe!
Me, trying to be a vegetarian all this barbecue stuff really doesn’t help my resistance with meat. But however I thought some of my views might want to get a hand on some good old fashioned grilling recipes. The first one I chose was a personal one for me. I just love salmon and I thought you guys would like it too. 🙂
- 1 1/2 pounds salmon fillets
- lemon pepper to taste
- garlic powder to taste
- salt to taste
- 1/3 cup soy sauce
- 1/3 cup brown sugar
- 1/3 cup water
- 1/4 cup vegetable oil
- Season salmon fillets with lemon pepper, garlic powder, and salt.
- In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
- Preheat grill for medium heat.
- Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.
Here is another grilled recipe. This one looks very tasty, especially with the brown sugar and the Worcestershire sauce. Very clever.
Out of this World Turkey Brine
- 2 gallons water
- 1 1/2 cups canning salt
- 3 tablespoons minced garlic
- 1 tablespoon ground black pepper
- 1/4 cup Worcestershire sauce
- 1/3 cup brown sugar
- In a large bucket or container large enough to hold your turkey, mix together the water, salt, garlic, pepper, Worcestershire sauce and brown sugar. Store in a refrigerator, and soak turkey for 2 days before smoking or roasting.
Last but not least is a pretty strange recipe. I have no clue what kind of supermarket world sell deer meat, but for kicks I decided to put this one in there, enjoy!
- 1 pound venison steaks, cubed
- 1/2 teaspoon Greek seasoning, or to taste
- 1/4 teaspoon steak seasoning, or to taste
- 1 (16 ounce) bottle Italian salad dressing
- 1/2 cup jalapeno pepper slices
- 10 slices bacon, cut in half
- toothpicks, soaked in water
- Season the venison meat with Greek seasoning and steak seasoning. Place in a bowl, and pour in enough Italian dressing to cover. Refrigerate for at least 2 hours to marinate, but preferably overnight.
- Preheat the grill for medium heat. Drain the marinade from the meat, and discard the marinade. Place a slice of jalapeno on top of a piece of meat, then wrap with a slice of bacon. Secure with a soaked toothpick. Repeat with remaining meat.
- Grill the deer poppers for 15 to 20 minutes, turning occasionally to brown the bacon. Serve and enjoy!
Hope all of you guys have a yummy summer! 😀
Yep, its getting to that time again, summer. Here in Florida ice cream business probably make more money during the summer months than any other month. What about a less fatty alternative? Thats where frozen yogurt comes in. There are numerous frozen yogurt places in central Florida. Here is one of my favs. :3
Menchies is an all you can eat place, you fill your bowl with as much yogert and toppings as you want! They have yummy flaviors like apple pie or pumpkin pie!
Menchies started in California and became a BIG hit worldwide.
But theres a sad side effect to this yummy treat. You pay depending how heavy it weighs!
Here’s a Cinnamon- Pear frozen yogurt recipe I found off allrecipies.com, Enjoy!
Cinnamon Pear Frozen Yogurt
Submitted By: Marianne
Photo By: CC
Prep Time: 5 Minutes
Ready In: 45 Minutes
“Frozen yogurt made with pears and spiced with cinnamon and allspice.”
1 (15 ounce) can pear halves
2 cups vanilla yogurt
1/3 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
||Drain pears, reserving 1/2 cup of juice. Puree pears in food processor or blender.
||Combine pears, reserved juice, yogurt, sugar, cinnamon and allspice in canister of ice cream maker. Freeze according to manufacturers’ directions.