Tuesday, February 17, 2015

Google + Pot Roast Video

Meet Ashley

A look behind the barre!
http://www.thebarrecapitola.com/behind-barre-meet-ashley/

Barre Update

Hi there! 

Time for a Barre update. 
Along with trying new foods, I have been pushing myself to do things outside of my comfort zone. I believe I am up to 21 classes. Yay me! he he

Results: My butt is looking good! Well that's what Craig has been telling me LOL.

I feel stronger and more flexible. I reached down to my toes to stretch the other day and noticed that the usual strain in my calf/knees was gone! I can touch my toes! No prob! 

Target: Arms and mid section-my problem areas.
Shirt I need to make Barre owner-Think Higher...and Tighter OR Up...Just Up!
See you at the Barre! -Bunny

Heaven Scent Pot Roast

Howdy!
I decided to make another dish from the True Blood Eats, Drinks and Bites. Check out my pot roast inspired by Luna and Sam!
Preheat the oven to 350. 
Next heat the vegetable oil in a large pot over medium to high heat. Take your 4lb chuck roast and season with salt, pepper and cayenne pepper. 
Dust with some flower and place in pan. Make sure to brown all sides of roast.

Push the meat to one side of the pot and add the onions and garlic. Stir and cook until they are aromatic. Next add the beef broth.
Move the roast to the center of the pot and arrange the onions-garlic around it. 
Now add the dark beer (if using), carrots and bay leaves. The beer is optional but I thought it would add to the overall flavor. 
Cover the pot and place in oven for 30 mins. Check on the roast, lower heat to 300 and cook for 1 1/2 to 2 hours. Using a meat temp thermometer, make sure the core temperature reaches at least 150...which is medium rare.
Remove roast from pot and let stand for about 10 mins. Discard bay leaves and skim off any fat from the pot gravy. 
Slice the roast and serve with the gravy and carrots/vegetables. 
Craig was super hungry so this roast was perfect...and wont last long LOL!You can definitely taste the cayenne pepper and the dark beer adds a richer flavor. 
In Craig's words, "delicious!" 
Plus it will be great for his lunch tomorrow. 
Here is a little video Google+ made me. Really cool...and scary...I mean who told it to do that. There is music and everything! 
Enjoy!
-Cake Bunny

Sunday, February 8, 2015

Walking Dead

Howdy!

So excited for the mid-season premier of The Walking Dead! Aren't you?
We wanted to mark this momentous occasion with a stiff drink....he he. So here is our version of a Zombie! 

1/2 oz Bacardi® rum

2 oz pineapple-orange juice
1/2 oz peach schnapps 
1 tsp sugar
2 oz light rum
1 oz dark rum
1 oz lime juice


Yummy! Similar to a screwdriver, one of my all time favs. Pretty strong...so I added a bit more juice. You can also add some coconut syrup for a more tropical taste! Now we are ready for the Dead! he he

Then Craig got hungry and decided to BBQ...sorry Bob! he he 




Thanks for reading and happy Walking Dead Sunday!-Bunny

How to make the Walking Dead Cocktail - Tipsy Bartender

Simplistic French Toast

Morning! 
We made some french toast this morning...because we could! LOL
Just mix three eggs, milk, cinnamon and vanilla, pour into a container or pan with sides. Then take your bread slices and lay them in the mixture coating both sides well.
Lay the slices in a greased pan and cook... much like pancakes. After a few mins flip the bread. It really doesn't take long for either side to cook.
Then add to your plate with some syrup. Make sure to sprinkle some powdered sugar and you are good to go.
Enjoy! I know I did! 
-Bunny

Sunday, February 1, 2015

Apple Sausage Pie

Happy 1st day of February! 

I found this recipe for Apple Sausage Pie while surfing the net and it looked really yummy. Plus I wanted to make something special for Craig.

To start you need to make a pie crust, or cheat like I did and buy a frozen one he he! 
Just make sure you bake it a little bit, until it starts to brown. 
Next melt the butter in a pan and then add the sugar, onion and apples. Stir until tender...about 5 mins. 

In the last 30 seconds, add in the garlic and cook until fragrant. Let me tell ya...it is fragrant! Our place still smells like a damn Bucca di Beppo! he he


Next put the mix into a separate bowl and use the pan to cook up the sausage. Cook until browned on all sides, then remove from heat and blot to absorb the excess fat.

In a small bowl mix the beaten eggs and cheese. Ricotta, feta and an Italian blend of provalone, fontina and asiago.
Next spoon the sausage into the pie crust, then the apple mixture. Top it off with the cheese/eggs. 
Place into the oven at 350 degrees and bake for about 35 mins. Check with a knife...or a chopstick...like I do :)
Let stand for a bit then serve! 
This Apple Sausage Pie turned out better than I thought it would! Craig really likes it and already had two helpings lol! The cheese, apple and sausage pairs well together making it both savory and hearty.
-Bunny