Monday, April 30, 2012

Wordless Wednesday {{linky}}

WORDLESS WEDNESDAY




My son had his birthday party this past weekend--LEGO style! Stay tuned this weekend to see all the little details.

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Berry Smoothie



1 medium banana
1 can (6oz) Pineapple Juice
1 cup blueberries
1 carton (6 oz) blueberry yogurt
whipped cream (for topping)

  • In a blender, process until smooth. Top with whipped cream and blueberries.

Thursday, April 26, 2012

Banana Foster

A delicious and very simple dessert to serve while grilling out with friends!



1/4 cup butter, melted
1/3 cup brown sugar
2 tblsp rum
4 medium bananas 
Vanilla Icecream

  • Slice bananas into 1/2 inch rings.

  • In a small bowl, combine first 3 ingredients and then mix with banana slices.

  • Create a 3-layer aluminum foil pocket and poor banana contents inside. Seal completely.

  • Grill over medium heat for about 7 minutes. Remove and serve with scoops of icecream.

Tuesday, April 24, 2012

Wordless Wednesday {{linky}}

WORDLESS WEDNESDAY


We had the annual Engineer Ball this past weekend. Had a lot of fun! I love getting to dress up =)



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Herb Lamb Kabobs

Its getting warmer outside and that means we use the grill a whole lot more...so expect to see quite a few grilling recipes! We got a new grill that has gas/charcoal/smoking option. So cool! Its also a very healthy alternative way of cooking--I take full advantage of that! =) So enjoy!



1 cup canola oil
1/2 cup lemon juice
1/2 cup minced fresh parsley
3 to 4 garlic cloves, minced
2 teaspoons salt
2 teaspoons dried marjoram
2 teaspoons dried thyme
1/2 teaspoon pepper
2 pounds boneless lamb
1 large green pepper, cut into 1-inch pieces

  • In a small bowl, combine the first 8 ingredients. Pour 1 cup into a large resealable plastic bag; add lamb. Seal bag and turn to coat; refrigerate for 6-8 hours [I forgot to put it in the marinade in in the morning, so it only had about 1-1/2 hours to marinate and it was still amazing!]. Cover and refrigerate remaining marinade for basting.

  • Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread lamb and vegetables. Grill, uncovered, over medium-hot heat for 8-10 minutes on each side or until meat reaches desired doneness(for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting frequently with reserved marinade.




Monday, April 23, 2012

Smoothie Monday: Banana-Pineapple Breakfast Shake



1 ripe banana, peeled
1 can (8oz) rushed pineapple in juice, undrained
2 cups vanilla yogurt
3 tablespoons sugar
1 teaspoon vanilla
1/8 teaspoon ground nutmeg
1 cup ice cubes 


  • In a blender, process until smooth. Garnish with pineapple pieces and ground nutmeg. Serve immediately. Serves 4.

Tuesday, April 17, 2012

Wordless Wednesday {{linky}}

WORDLESS WEDNESDAY








I was given the chance to cook for 50 ladies over the weekend for our PWOC (Protestant Women of the Chapel) Spring Retreat. It was 5 meals, and a $3000 budget. Needless to say I had waaaaaay too much fun! And what a great experience. I'm pondering with the idea of starting a catering business. Hmmm.

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Monday, April 16, 2012

Smoothie Monday: Raspberry Soda Smoothie



2 cups raspberries (fresh or frozen)
1 can (12 oz) sprite
6 oz vanilla yogurt (or raspberry yogurt)
3 large icecubes

  • In a blender, process all ingredients until smooth. Garnish with fresh raspberries. Serve immediately. 2 Servings.

Tuesday, April 10, 2012

Wordless Wednesday {{linky}}

WORDLESS WEDNESDAY


Bunny Cake for Easter







Mutilated bunny cake from Easter!


I'll add the new blogroll badges this week if you linked up last week! If you want your name/page on my blogroll, leave a message and I'll gladly add them!

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Monday, April 9, 2012

Smoothie Monday: Mango Yogurt Smoothie



1 cup vanilla yogurt
2 cups mango (fresh, canned or frozen)
2 tablespoons lime juice
2 tablespoons pineapple juice
2 tablespoons orange juice

  • In a blender, process until smooth. Garnish with lime wedges. Serves 2 to 3.

Thursday, April 5, 2012

Smoked Trout Dip

This recipe is perfect for any of the smoked trout left over from the Original recipe. This is a great appetizer! Probably the best dip I've ever had. I know I probably say that a lot, but this time I REALLY mean it. haha!



3/4 pound smoked trout (about 2 8-inch trout)
8oz softened cream cheese
2 tablespoons half and half
2 tablespoons lemon juice
1/4 teaspoon garlic salt

Add all the ingredients in a bowl, and mix until combined. Serve with a variety of crackers!

Tuesday, April 3, 2012

Wordless Wednesday {{linky}}

WORDLESS WEDNESDAY



My son and his (twin) girlfriends ;)



Soccer season has begun!!
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NEW THIS WEEK:


If you would like your badge on my blogroll, please link up and leave a comment! I'll get them listed this week!


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Smoked Trout

Its trout-fishing time of the year again! Personally, my favorite time of the year. We are huge fish lovers, and I have so many ways to cook them! We got a new grill for the Spring which one side is gas grill, the other side is charcoal grill with an attachment for the smoker. I've heard about smoked trout, so we tried it out as soon as we could! I have to say, I doubt I'll cook it any other way from now on =)



There is a few things you need to know about smoking trout:

  • It takes a long time (haha, have patience!)

  • Use a mild wood such as pecan, apple, oak or alder. (I used oak this time) Strong woods can give the fish an undesired flavor.

  • Trout often isn't cooked after its been brined, but if you do, make sure when you take them out of the brine, to rinse them well, and then let them air dry.

Cooking:

  • No season is required when smoking fish. The wood gives it all the flavors it needs. The lemon slices give a slight flavor, but is used more to keep moisture in.

  • Start off the wood chips at a low temperature--like 175--for 30 minutes. This makes the skin dry out so it will hold during the rest of the smoking.

  • Add lemon slices after the low smoking to lock in moisture of the fish.

  • After the low cooking, raise the temperature to about 225 for almost an hour (for fish 8 to 10 inches long). Adjust time to the size of fish you use.

  • Make sure you place the fish far enough apart so the smoke can reach all side (in other words, make sure they aren't touching)

  • Most fish is safe to eat at 175 degrees, use a thermometer to check internal temps. Much higher than that and the fish will dry out completely.



Cook some veggies as a side, but keep the flavors very mild. You don't want anything to mask the amazing flavors of the fish.

Later this week, you will see a recipe for smoked trout dip!

Monday, April 2, 2012

Smoothie Run-Down

February was a month full of smoothies. I have found so many delicious ones, I can't say which one is my favorite. They are all unique! So I'm going to attempt to do "Monday Smoothie" segment every week, because I haven't finished making them! So here is a quick list of all of them!

Blackberry Banana Smoothie         Chocolate Banana Smoothie                   Saturn Slush
                                                

Peach Blossom Fuzz                              Orange Julius            Cantaloupe & Peach Smoothie
                                                 

Pear Slushie          Vanilla Coffee Smoothie        Raspberry & Banana Yogurt Smoothie
                                                 

Sundae Smoothie


 

I hope ya'll all have enjoyed these smoothies! If you tried one, let me know what you think about it! And remember, each Monday I will add another one!
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