Thursday, August 11, 2011

Cherry Limeade

Everyone's favorite drink from a certain fast-food joint can be yours anytime time you want!

CHERRY LIMEADE


1 carton Limeade (like the carton of OJ, in same area at grocery stores)
10 oz jar of maraschino cherries
1/4 cup sugar
limes for decor

Mix all the ingredients together in large pitcher and serve over ice! Try shaved/crushed ice too. I left out the sugar one time, and it was still amazing--just not as sweet.

I saw this on one of the blog I follow and forgot to bookmark it for reference! I apologize, so if this was you, let me know so I can give you credit! Or if you know which blog it is, let me know. =)

Wednesday, August 10, 2011

Did You Notice?

Have you noticed....I revamped my blog! YEOWSERS! Now that I'm cross-eyed....

NEW THING: I'm now taking on sponsors! If you are interested, please contact me at cmclain0517 [at] gmail [dot] com, or leave a comment below with your email.

If you have noticed a mistake, or have any suggestions to make this site even better, please let me know! But be kind, I'm fragile. =P

Thanks for everyone's support!

Wordless Wednesday

WORDLESS WEDNESDAY

me with my dinner "fit for a King"! Or Queen, in my case =)
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Today, I'm featured over at Make & Takes!

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Blog Hops....

   
Lucky Wednesday Blog Hop  

Tuesday, August 9, 2011

Roast Lamb alla Romana

This dinner is fit for a king. Spectacular! Make sure you have a meat thermometer on hand to make sure you don't over cook or under cook the lamb. Don't forget about the sauce as well--its what really makes this dish so wonderful!
ROAST LAMB ALLA ROMANA



1/2 leg of lamb, about 3 pounds
3 garlic cloves, cut into thin slices
1 tblsp olive oil
1-1/2 tsp chopped fresh rosemary
salt and freshly ground black pepper to taste
1/2 cup red wine
2 cups vegetable stock
1 small onion, coarsely chopped
1-1/2 pounds small yukon gold potatoes
1 tblsp olive oil
1-1/2 tsp chopped fresh parsley
1 pound baby carrots

Make deep slits in the lamb with the point of a sharp knife and insert the garlic slivers into the slits. Rub the lamb all over with 1 tablespoon olive oil and place in a roasting pan. Sprinkle with 1-1/2 teaspoons rosemary and season with salt and pepper. Roast at 450 degrees F for 30 minutes, turning once.

Reduce the heat to 375 degrees F and add the wine, stock and onion to the roasting pan. Roast for 1-1/4 hours longer or until tender (internal temp between 140-155 degrees F), turning several times and basting after each turn.

Combine the potatoes and carrots with 1 tablespoon olive oil and 1-1/2 teaspoon rosemary in another roasting pan. Season with salt and pepper. Place in the oven 1 hour before the lamb is done and roast with the lamb until golden brown and tender, turning several times.

Remove the lamb to a cutting board and tent with foil. Let stand in a warm place for 10 minutes. Cut into thin slices and arrange on a large platter. Arrange the potatoes and carrots around the lamb.

Strain the juices and spoon over the lamb to serve.

Serves 6 to 8.




recipe adapted from "Dining In" with Show Me St. Louis cookbook, 2007

Monday, August 8, 2011

Fresh Trout with Butter and Lemon

FRESH TROUT WITH BUTTER AND LEMON


Nothing is better than fresh fish, and my favorite (currently) is Trout. My husband and son go down to the stream and fish together. They brought me home some trout, so thats what I made for dinner. My husband does all the cleaning and head-removing...that stuff makes me want to puke. HAHA!

This is a really simple recipe that can be used for all kinds of fish. Its good to know and have on head, just in case someone brings home fresh fish for you!

For each fish, place 1/2 slice of lemon,1 tablespoon of butter and a pinch of salt and pepper on the inside. Then sprinkles with a little olive oil and place another tablespoon of butter on top. You can't ever have too much butter. The generously sprinkle with kosher salt and a little bit of freshly ground black pepper. Place the fish on a slip mat or parchment paper and broil under high heat. about 8 inches away from broiler, for about 15 minutes, carefully turning half way through.

Enjoy!

Sunday, August 7, 2011

Restaurant Review: Sybill's in St James, MO

RESTAURANT REVIEW

Click on image to go to Sybill's Web Page
I was highly recommended to check out this restaurant for a "farewell" dinner for a wonderful friend. I checked it out online and got really excited!

Click on image to see the review site from Urban Spoon

First impressions gave me high expectations! Beautiful "house" with a wrap-around porch and flowers everywhere--perfect atmosphere for (what I would imagine) a wedding rehearsal dinner. Its out in the middle of no-where, Missouri, which really makes this place a gem!
There is a really fun gift shop right "next door" to the restaurant. It has a lot of antiques and boutique-ish items and such charm! We all ended up taking something home--you just can't help yourself!

After being seated with the most politest and sweet people, we were greeted promptly by our server, of which she TOTALLY knew her stuff. She shared the daily specials and answered any question we had on the menu.
There was a lot to choose from, and the 4 of us ended up getting 4 different dishes, and shared a bit to each other. We order the bread with olive oil and s&p for appetizer, and the bread was fantastic. I almost wish we didn't, because it didn't leave that much room for the rest!

I ended up ordering the filet mignon with blue cheese stuffed shrimp and bacon wraps. What a mouthful! The food was brought out in a timely manner and we chowed down. EVERY bite was worth the $32 dollar plate. The steak melted in your mouth and the flavors all complimented each other. We thought the same for all 4 dishes! I gave my compliments to the chef as well.
"side salad"
Each meal comes with a side salad, but the daily special was this homemade mozzarella cheese with home-grown tomatoes--so we had to try! I was in heaven. I've never had "homemade fresh mozzarella" and now I want to try making it myself. the sauce was perfectly sweet as well. Too good!!
Filet Mignon with Shrimp
I didn't touch the potatoes much, they were delicious, but I wanted to save room for the rest of my food.

I read a lot of reviews ahead of time, and the majority of them said to try the "chocolate gooey butter cake"
German Chocolate Gooey Butter Cake
We were so full, so we shared one order between all of us. I didn't read anyone's review saying it was "german chocolate.." and when I read the description, I just about died. That's my favorite cake of all time! Now how perfect--in a gooey butter form! Save room for this--you won't regret it.

Sybill's web page states that reservations are appreciated, and even though we did, it seemed there is plenty of room for walk-ins. Because of the reservations, they did kindly greet us by name. it adds a flare for the place on top of everything else.

I also highly suggest not to bring young children. Its atmosphere is very "A-list" -ish and if you have "loud" children, you might get some dirty looks. However, I did see a few children that were very well behaved, so its not that children aren't welcome. The restaurant is also set up in "rooms" in which I'm sure they try to keep different parties separated for maximum enjoyment.

So besides the price (I'm not a fan of expensive food), everything exceeded my expectations. I defiantly give this a 5/5 stars. Even just passing through this part of Missouri, take the time to stop. Do plan ahead though, its a small exit and can easily be missed. The web site has the menu posted as well if you want to plan that much ahead! And don't forget to ask for the daily specials!

I gave this review from my own personal opinions, and by no ways did Sybill's restaurant compensate for my review.

Friday, August 5, 2011

Flash Back Friday #11

FLASHBACK FRIDAY
We are looking for another sponsor for FBF! If your interested, please leave a comment to let me know.

HOMEMADE COFFEE
Click on image to see post from March 11, 2011
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My favorite from last week is from Rach with Family Ever After
Everyone who cooks needs to know how to make a great alfredo sauce! Stop by and tell her HI =)
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And another BIG THANKS to everyone else who linked up last week!

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