2015 was a really bizzare year. It had a lot of ups and downs and was the year of change for me, both personally and professionally. I thank all my friends and family that have been there for me throughout everything and now that it’s a new year – time for a new me as well. Stay tuned to my blog, facebook, instagram, and twitter for more exciting things to come!
Kane (@KaneShow) from the IHeartRadio Show received a phone call from Mike in DC. He used to live in Liverpool, NY. They talked about Kane getting his start in Radio in Syracuse New York and what happens next is funny.
First of all he asked if he was on in Syracuse. They said no. He was relieved.
Then the caller said that his ex-wife’s boyfriend worked in radio in Syracuse. Of course Kane wanted to know who.
Are you kidding me?
He jokingly said “Dennis, I know him……….. ”
And the caller starts to say “I Hate Him.”
Someone who hates me? Go figure.
Keep on hating. I find it hysterical.
Either way, I made national radio.
Have a great day.
You can listen to the entire phone call HERE:
Tell me this doesn’t look amazing….
This recipe was given to me by Alicia Frette. Thank you!!!
Here’s what you’ll need:
Boneless Skinless Breasts of Chicken
8 oz. Cream Cheese
Frank’s Red Hot (to taste)
Jar of Jalapeno Peppers (to taste)
(2) 8oz. bags Extra Sharp Cheddar Shredded Cheese
Crumbly Blue Cheese (to taste)
Here’s what you do:
Boil 3 boneless chicken breasts(until fully cooked). While that is cooking you mix in a bowl cream cheese(8oz) and Frank’s Red Hot.
Combine together and try to smooth out the cream cheese. Dice up a jalapeno or two and mix it in (to taste), and a package of shredded cheddar cheese, then mix in blue cheese to your liking.
The more blue cheese you add the more mild it will be.
Shred up the three chicken breast and mix it into the sauce.
Dump the mix into a pie pan, and empty another bag of extra sharp cheddar cheese on top.
Slice up some jalapenos and put on top.
Bake for 10 mins – just long enough to heat it up and melt the cheese.
From the recipe’s author:
Most recipes call for ranch and different cheese. Not in this recipe. You layer it, you don’t mix.When I think of buffalo chicken I think of blue cheese not ranch.Most recipes use Tyson chicken. Screw that give me the real stuff!And I feel if you layer it makes it more oily causing it to separate.ENJOY!
Doesn’t this look SOOOOO good?
A new take on an old favorite.
Cut an Orange (or lemon or lime) in HALF and gut it.
Mix the jello shot:
1 cup hot water
1 box jello
1 cup various liquors (vodka, typically)
Stir till disolved, then add the jello mix to the orange half shell and refrigerate for 3 hours or more.
Once solid, slice and serve!
Enjoy on a hot summer day!
Optionally, to make the jello shots with a little more “oomph” 🙂
substitute the following for the 1 cup of cold water:
1/3 c tequila
1/3 c amaretto
1/3 c peach shnapps
substitute the following for the 1 cup of hot water:
1 c cranberry juice cocktail (heated)
For those of you who have had the pleasure to go to a Ruth’s Chris Steak House — then you’ll know how good their Iceberg Lettuce Wedge Salad is! For those of you who haven’t had the experience – the next time you want to splurge — go treat yourself. The concept is simple: Iceberg Lettuce cut into a wedge with Blue Cheese (Bleu Cheese, or however you decide to spell it – although there is a difference), bacon and blue cheese – although you could (i suppose) get a different dressing. Why would you want to? I haven’t a clue.
Ruth’s Chris Steak House Menu describes it as:
A crisp wedge of iceberg lettuce on field greens, topped with bacon, bleu cheese and your choice of dressing.
Store bought blue cheese dressings are typically lacking in that high-end restaurant flair, so here’s a version I’ve adapted from other recipes posted. I used a combination of actual recipes and reviews / comments : Bill’s Blue Cheese Recipe from allrecipes.com, Food Network Kitchen’s Blue Cheese Recipe, and classic common sense to develop this. I also used lower fat alternatives so that you can eat in confidence without guilt!
My Ruth’s Chris Steak House Copycat Blue Cheese Dressing Recipe for Lettuce Wedge Salad (Bleu Cheese)
1/4 c. Low Fat Sour Cream (or non-fat / fat-free)
1/4 c. Hellman’s Mayonnaise (Canola Cholesterol Free Oil, Olive Oil, or other Light or Reduced Fat mayonnaise – Hellman’s preferred)
pinch of Coleman’s Dried Mustard
pinch of McCormick’s Granulated Garlic
pinch of fresh ground sea salt (or Kosher Salt)
fresh ground black peppercorn
1 TBSP fresh squeezed lemon juice (may use less depending on taste)
2.5-3 oz. blue cheese crumbles (from your grocery deli case)
Mix together well. Pour over (or put on the side) a wedge of iceberg lettuce with bacon crumbles.
And that’s it. I’ve been to many Ruth’s Chris Steak Houses in my life and this tastes just like it — without the $12 pricetag.
Enjoy it – and maybe buy yourself a filet mignon while you’re at it. You won’t be sorry for making this recipe!