Tuesday, September 16, 2014

Greek Salad(s)

via google images
Basic Greek Salad 

2 large cucumbers (peeled and seeded)
1 small red onion
1 pint cherry tomatoes (halved) (or 4 Roma tomatoes)
1 cup crumbled feta cheese

Chunk the cucumber after you've peeled and seeded them (removing seeds also removes those cucumber burps); cut onion in half and then slice thin; cut tomatoes in half; drizzle in vinegar/oil dressing of your choosing (I use home made Zesty Italian).  Sprinkle in feta cheese, chill for about half hour and serve.   Great with pork, chicken or meatless.

New Twist on Greek Salad:

via google images
Boil 1 box of garden Rotini pasta to al dente, drain, rinse and set aside.  Make basic greek salad as above, add one can whole olives (drained and cut in half) and add to pasta. Toss in oil/vinaigrette dressing of your choosing and serve chilled.


Thursday, September 11, 2014

Monday, September 8, 2014

Oh! A new Review!

So, I've been working on a Mac computer since July 7. For all intent and purpose, it does the exact same thing my windows computer did/does. I don't notice a real difference as far as how software runs or programs open/close versus using windows. I have noticed a few things that irk me:

1. Keyboard shortcuts. The CTRL button on Windows is the "command" button on a Mac. Easy enough. Except that I got tendonitis of my left thumb using the damn thing. I had to find and download a whole list of commands so I can function like I am accustom.

2. Programs that are sucking up the life of a computer and can be closed easily via CTRL, ALT, DEL and opening the task manager in a Windows computer, now must be accessed via command, option (ALT in Windows)and esc, which opens a small box of programs that are open (it tells you if one is frozen) and you have the option to "force quit" (stop) that program. But, if the computer doesn't think the program is frozen, and every window on your screen is stuck, you must pick which one you THINK is frozen, close it, and then via process of elimination fix the problem. Irritating.

3. The various programs I have open stack on top of each other in a most annoying manner. Then, I must give myself a small seizure pointing my mouse up to the right hand corner to see which window I want and clicking it, or I must point my mouse down at the bottom of my screen and chose the program I'm looking for and sometimes, just to piss me right the hell off, sometimes there will be a program down in that bar just bouncing up and down and distracting me like no child has the ability to distract me.

Consensus: I don't think I like Mac and because I am shallow and petty, my dislike is 100% stylistic.

Tuesday, September 2, 2014

Selling old watches and stuff

I recently decided to clean out the old drawers and jewelry boxes and see what I could sell for any kind of real money. There wasn’t much. Mostly old costume jewelry but I had a few broken necklaces that I’m going to try and sell and one old watch. This whole being broke thing sucks the major. But I just keep reminding myself that it’s only temporary. Good thing. Because I’m out of stuff to sell now.

Tuesday, August 26, 2014

Easy Peazy Chicken Tetrazinni

1 lb cooked angel hair pasta (or spaghetti or linguini)
5 chicken breasts (cooked and cubed)
1 medium bell pepper (chopped)
I cup chopped celery
1 Tablespoon garlic 
3 10.75 oz cans creamy soup (I used two cream of mushroom and one cream of celery)
1 cup water
1/4 cup butter
2 cubes of chicken boullion
1 cup shredded mozzarella cheese (or sharp cheddar is good too!)

Boil chicken breasts and set aside to cool.  In a separate pan boil the pasta until done.  Cube the chicken and set it aside.  Drain and rinse the pasta and put in a large mixing bowl.  In a sauce pan, mix the water and chicken bouillon until bouillon melts then add soup and mix well.  In another pan melt the butter and saute the celery and bell pepper until just tender and add to soup mixture (including pan drippings).  Mix soup, veggies, chicken and pasta together and pour into a baking pan (spray it with Pam or some other non-stick spray).  Top with cheese and bake for at 350 degrees for 40 minutes.

Serve with garlic bread and a salad. 

Monday, August 18, 2014

Cafe Rio - Chicken Breast Salad

image from www.caferio.com
I love salad. I'd eat it every single day if it wouldn't result in protest from the family.  Today, I had the grilled chicken salad from Cafe Rio

One word:  Delicious!

It comes in a big flour tortilla "bowl" and has black beans or pinto beans, (I hold the rice), shredded grilled chicken, pico de gallo, guacamole, cilantro, lettuce, tortilla strips and cotija cheese, with creamy tomatillo dressing (or you can choose cilantro lime vinaigrette). 

The sensation of flavor in my mouth is nothing short of symphonic.  My only complaint is that the ingredients are layered, meaning the beans are on the bottom, then the chicken, then pico, then huge leafs of lettuce and then a sprinkle of cheese and tortilla chips.  The guacamole is dropped in two balls on either side. 

I always run out of lettuce before I get to the bottom, which does NOT stop me from eating the whole thing it's just that halfway through it becomes (lettuce)less salad and more of a glob of beans, pico, chicken and dressing. 

Overall, I don't care because it's delicious.

The above product was purchased by me for my personal use.  I am not being monetarily paid for this review.  I will give my honest opinion and thoughts regarding said product.

Monday, August 11, 2014

Blackened Oven Chicken


1 tablespoon Paprika
1 teaspoon salt
1 tablespoon cayenne pepper (if you don’t want really spicy chicken, cut this to 1 1/2 teaspoons)
1 1/2 teaspoon ground cumin
1 1/2 teaspoon dried thyme
1 teaspoon ground pepper
1 teaspoon onion (or garlic) powder

8 large boneless, skinless chicken breasts

This recipe will yield enough seasoning to coat 8 large boneless, skinless chicken breasts. 

Photo from Google Images
Mix all dry ingredients in a bowl and set aside (you can also make this seasoning and put it in an old spice jar).

Wash and pat dry your chicken, lightly spray each side with cooking/baking spray (like Pam), coat in the seasoning (I sprinkled it on with a spoon then patted it in with my fingers covering all parts of the meat)

Heat a cast iron frying pan for about 5 minutes.  Place the chicken in the hot pan and cook it for 1 minute on each side.  Then place it in a baking pan (lightly sprayed also with cooking/baking spray)

Bake in oven on 400 degrees for 20 to 30 minutes, depending on the size of your chicken breast.  Chicken is done with cut in center and juices run clear and meat is no longer pink. 

Serve with practically anything.  We like it with garlic potatoes and a green salad.