Is She Or Isn't She?

YIKES!!!  Look who's come out of hiding...ME!!!  I've had the itch to start up a new blog, just for my recipes...but, a little thing happened.  The Big Boober and I decided to get off our fat and fluffy asses and do something about ourselves.  From the looks of this blog, I've obviously cooked more than I should have...but, my oh my, I've loved every minute of it.  Don't get me wrong...I'm still cooking!  Have to eat for survival...but, now I'm cooking for The Big Boober's and my SURVIVAL.  How's that for a change!  So the change is this...The Big Boober is counting his carbs (thanks to a sticky little situation called diabetes), and I'm counting those calories (the easy way with Lose It!).  Oh yea...get this...I'm ACTUALLY exercising!!!  Can you believe it?!?  ME...of all people!!!  I gotta tell you, it's like a kick in the ol' arse that this gal is actually doing something for herself...and loving it!

Okay, now down to the nitty gritty.  I'm not sure what the bejeebus I'm going to do with this blog.

• Still thinking about changing the name of it...I realize that Blogger lets you do that now...go figure.
• I'm also thinking about retiring The Big Boober name...because this is going to be a new day and a new blog...so he gets a make-over too!
• I would like to still add recipes every now and then...in fact, I've got a stack of them that I've been trying out and photographing to share with everyone...old habits don't die (regardless of the saying).
• I've toyed with the thought of still doing an occasional bitch session...especially after the comment I got from ANONYMOUS (please people, enough of the anonymous posts...you are real people with real names...JUST USE THEM) on this little post...Do You Know the Muffin Man.  I HAD to come out of retirement to comment on that one.  By the way...he NEVER responded back!  Figures.

Okay, I'm getting off course here.

• I REALLY don't want to make this a let's see how Anne is doing with her weight loss and getting in shape blog either.  Though I will brag from time to time...because it's my blog, and I can do whatever I want with it.  That sounded like a nanny nanny nu nu to me!
• I've been on and off the fence about the whole comment thing.  I had left it on for months after retiring, but then decided to pull the plug on commenting because I got a few questions about some of the tutorials I did...and I JUST DIDN'T HAVE THE UMPH IN ME TO ANSWER THEM.  Sorry to those who I let down...but there really was a lot of crap going on in our lives.  That's not an excuse...just a plain fact.
• Oh yea...the comment thing will be turned back on...just because I LOVE hearing from all of you...and miss, miss, miss all of you soooooo very much!  Serious sap moment there.
• I do know one thing...I AM NOT GOING TO BECOME A SLAVE TO THIS BLOG!!!  I will NOT blog every day, because I DO have a life where I have a home and family that comes first and foremost...I also have a job that I love selling cruises and tour packages...I run an Etsy shop (you can click that little box up there on the right to pop into my shop...shameless advertising)...I have to walk 2 dogs (no longer 3, our Harley died in December) several times a day...I am STILL trying to adjust to downsizing from 3300 sq ft to 952 sq ft...and various other things that make me who I am.

So that's pretty much the basics.  Sounds like I just went to the confessional...but now I am cleansed of all my blogging sins...and this is the new me trying to start something fresh and exciting.  Am I setting myself up for something bigger than I can handle?  I hope not...but this is a journey I'm looking forward to sharing with all of you.

Now if you'll please excuse me, but I have to go tell Danno that I'm up to no good...AGAIN!  Oh yea, The Big Boober is now Danno...another story for another day!

Faux French Toast

As much as I hate to admit this.....we're moving out of Coyote Gulch.  Plenty of good memories, and a hefty handful of bad ones.  That's neither here nor there.....the move is happening come hell or high water.  So where does that leave me?  Not wanting to spend a heck of a lot of time in the kitchen.....when I do.....I'm taking the fill-you-up-with-energy-easy-route.  I spend part of my nights laying in bed wondering how in bloody hell we're going to downsize from 3300 sq. ft. to 952 sq. ft. (long story).....and how I can use up what I've got in my pantry and freezer.  So as I lay WIDE AWAKE last night.....I thought about what I had that was screaming to be eaten.....and this is what I came up with.  Mind you.....this is darn right tasty too!!!

Faux French Toast
adapted by Anne Fleetwood

You'll Need

• 4 slices angel food cake
• Fresh fruit (whatever rocks your taste buds)
• Soft margarine or butter
• Pancake syrup
• Whipped cream

Slice 4 nice sized chunks of the angel food cake, making sure to cut them even thickness.

I had a nectarine, banana, and some strawberries on hand.  I rinsed the nectarine and strawberries, then sliced the nectarine into bite-sized pieces, and quartered the strawberries.  The banana I just sliced into manageable chunks.

Toast your angel food cake slices until they're a nice light golden brown.

Now it's time to assemble the whole shebang.

Place a slice or two of the toasted angel food cake on a plate.

Slather some margarine or butter on top of each slice of the toasted angel food cake.

Pile some nectarines on top.

Then add some of the strawberries.

Finally sprinkle some of the banana slices over all.

Drizzle the pancake syrup over the fruit.

Splooch some whipped cream on top.

INDULGE!!!

Serves 2-4

Cornflaked Pork Chops

I was looking for something a bit different to jazz up some pork chops.  Found a recipe that had the basics, but was wanting to put more yum into it.  I think I did a pretty damn good job to boot!  Give it a try, and see if you agree!

Cornflaked Pork Chops
adapted by Anne Fleetwood

You'll Need

• 2 eggs
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon Italian herb seasoning
• Salt, to taste
• Pepper, to taste
• 1/2 cup packaged cornflake crumbs
• 3 tablespoons vegetable oil
• 5 medium boneless pork chops

Preheat your oven to 375°.

In a pie plate, add the eggs, garlic powder, onion powder, Italian herb seasoning, salt, and pepper.  Whisk until well blended.

In a separate pie plate, add the cornflake crumbs.

In a large skillet add the vegetable oil, and heat over medium-high heat.

Dip a pork chop into the egg mixture, coating both sides.

Then place the egg-dipped pork chop into the cornflake crumbs, and coat well.

Place the breaded pork chop into the hot oil and cook for roughly 2-3 minutes per side, or until golden brown.  Continue this procedure for all the pork chops.

Put the browned pork chops on a cookie sheet.  NOTE:  Next time I will spray the cookie sheet to prevent the pork chops from sticking!

 Bake in the oven for 25 minutes, turning halfway through cooking time.

Enjoy!!!

Serves 5

Baked Beets

Everyone SHOULD love fresh beets.....they're a snap to bake.....and they end up tasting sweet as candy!  I'm lucky enough that I've got beets growing in a big ass pot in my backyard.....you can't get any fresher than that!  I've got to warn you though.....there's one teensy weensy side effect that you need to be aware of....if you eat enough of these little delights, then don't be surprised a few hours later that you find yourself peeing a whimsical shade of pink!  With that bit of info out of the way.....on to one of the simplest recipes you'll probably find on this blog.....

Baked Beets
adapted from The Hayday Cookbook

You'll Need

• Beets

Preheat your oven to 300°.

The trick is to keep the beets from bleeding!  After washing off all the dirt, you must leave the roots intact, and cut off all but two inches of the stalk on the top.

You can either place the beets in a baking dish and cover the dish tightly with foil -or- place the beets on a sheet of heavy-duty foil and wrap them up tight.  NOTE:  If using large beets, add a little bit of water to the baking dish or foil package.

Bake the beets for at least one hour.  You can tell when they are done when the skins loosen, or are easily pierced with a fork.

Remove from the oven, and let them sit for about 5 minutes until they can be handled.

When cool enough to handle, cut off the root and stalk ends.

I like to run tap water over the beet while rubbing the skin with my fingers till completely removed.

You can serve them whole or sliced, warm or chilled.....Enjoy!!!

Lemon Pasta with Roasted Shrimp

It's been quite awhile since I've posted a recipe for all you wonderful people.....but, I've truly missed sharing recipes, and haven't quite gotten it out of my head that I don't have to photograph everything I cook!  That way of thinking is out the window now.....and back are my favorite recipes that I have to share with one and all!

On to business!!!  I came across this lovely little number, and it screamed light, bright, and tasty.....and believe me, it delivered on all three counts!  As I'm known to do, I tweaked a bit here, and tweaked a bit there.....but this time I left the ingredients as listed.....amounts, eh.  I used the freshest shrimp, and it paid off beautifully.....it was groaningly sweet!

Lemon Pasta with Roasted Shrimp
adapted from foodnetwork.com

You'll Need

• 1 pound (16/20 count) shrimp, peeled and deveined
• Olive oil (best that you have)
• Kosher salt
• Black pepper, freshly ground
• 9 ounces angel hair pasta (packaged fresh)
• 2 tablespoons butter, melted
• 1 large lemon, zested and juiced

Preheat your oven to 400°.

Place the shrimp on a sheet pan.  Sprinkle 1-1/2 teaspoons of olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper over the shrimp.  With your hands, toss everything to coat.

Spread the shrimp out so they are not touching.  Roast in the oven for 6 to 8 minutes, or until they are pink and cooked through.

Zest and juice your lemon.

Add some olive oil and salt to a large pot of water.  Set over high heat and bring to the boil.

Once the water is boiling, cook the pasta according to package directions.  NOTE:  If you are using fresh pasta, this step will take about 1 minute to cook.

Remove the pasta from the pot, making sure to reserve some of the cooking liquid.  Immediately add to the pasta, melted butter, 1/8 cup of olive oil, lemon zest, lemon juice, 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1/4 cup of the reserved cooking liquid (add more, if needed).  Mix that up until the pasta is nicely covered.

YES.....that's an oopsie photo you see down below.....I forgot to melt the butter!!!

Add the shrimp over the pasta.....Bon Appétit.

Serves 2-3

This Rock Is Gonna Roll On Outta Here

This post has been a long time in coming.....it also sets heavy on my heart.  Today is the first day of the rest of my life.....and the last day of my life in Blogdom.  I've posted well over 1213 posts to date.  The 'well over' are those posts that I have since looked back on and have found to have been totally ridiculous, or a bit of a reminder of days I'd like to soon forget about.....so I've deleted a few of them from time to time.  I've been 110% into blogging for over 3 years now.....but I'm dry.....my heart is no longer into Calamity Anne's Adventures.  This is something that breaks my heart.....because this blog has been a viable part of me for so long.  I've reached a point in my life, where I know that I have to move on.  The Big Boober (aka Dan.....my forever love) and I have reached a point in our lives where we both need to focus on our future, and how to survive what this friggin' economy has dealt us.  To say I'm in full-blown panic mode would be a serious understatement.  This is something that I/we need to change.

As a result of this humble little blog.....I've met many wonderful gals who I consider friends.....whom I hope to meet in the flesh one day.....and who I will forever keep in contact with.....you all know who you are!  I've shared many 'comfort food' recipes with you.....which has resulted in Dan and I becoming a bit too fat and fluffy for our own good.....and something we are in the process of turning around.  We can thank the Carb Lovers Diet for our up and coming hot and sexy figures.....cough.....cough.  I've enjoyed sharing all the anal retentive tutorials that are chock-a-block full of blow-by-blow photos with you.....sorry folks, but they're a thing of the past.....as my current focus is on making The Chunky Mermaid a success.....and those fun crafts/tutorials/recipes are sitting solid on the bottom of my current to-do list.

One thing will never change.....I will continue to follow all those wonderful blogs written by strong and interesting women, and a couple of men, as time allows.  Yes, as time allows.....once again, The Chunky Mermaid is taking precedence these days.  There is only one of me.....and I find there are not enough hours in each day for me to do all that my heart desires.  So bear with me if my comments to your blogs are sporadic.....but when I do find the time.....I will shoot from the hip.....something that I've found is truly expected of me.

As I said in my title.....this rock is gonna roll on outta here.....and with that said......

PEACE OUT!!!

Apple-Pecan Tenderloin Medallions

This is quite a versatile recipe.....I'm thinking that if you double it, then you can use half for the main course, and the other half for dessert (I'm thinking drizzled over some vanilla ice cream - of course, leave the pork out)!!!  My lawd awmighty, but it's darn right tasty too!!!  Without further ado, let me jump right to the how to do it part.....

Apple-Pecan Tenderloin Medallions
adapted from Go Texan

You'll Need

• 1 pound pork tenderloin
• 2 tablespoons butter
• 1 (21-ounce) can sliced apples, undrained
• 1/4 cup packed dark brown sugar
• 1/2 cup pecan chips

Trim as much of the fat and the silver lining from the pork.  Then slice the tenderloin into 1/2" thick slices.

In a large skillet over medium-high heat, melt the butter.  Once the butter is sizzling, reduce the heat to medium.  Add the pork slices to the skillet.

Cook the pork for two minutes, then flip the medallions over.

Spoon the apple slices on top of the pork.

Sprinkle the brown sugar over that.

Top the pork medallions with the pecans.

Cover the skillet and continue to cook the pork for an additional 4-6 minutes.

Tada!!!