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Welcome! This is my site! Here you will find my poems, my forums, my blogs, and my choice of news. If something here offends you (and everything will offend someone, somewhere) you have the right not to look at it! Now that thats out of the way there are a few other things i'd like to discuss. This site is for anyone who would find interest in it. It has many different sections to accomadate to many interests. Now I do need you to realize there are some stories or sections you can't read without joining or logging in. So join if you don't like it eh then don't come back. I will try my best to keep the news section up to date, the blogs running smoothy, and even the front page message changed ocassionally. There are links to reach me on the front page. These links are here so you can ask questions, leave feedback, or even give suggestions of what to post next. Every opinion is appreciated critism is a great thing good or bad, hey the worst I could do is quote Bender and tell you to " Bite my shiny metal ass." But believe me when I say its all in good fun! I hope you can find something here you like. Oh and welcome to the bitchybutterfly!!!
THIS WEEKS APPETIZER IS Stuffed Mushrooms | From Food Network Kitchens |
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|  | | | 1 pound 2-inch-wide stuffing mushrooms (about 14 to 16), cleaned
1 tablespoon unsalted butter
3 tablespoons extra-virgin olive oil, divided, plus more as needed
2 tablespoons finely chopped shallot
1/4 teaspoon kosher salt, plus more as needed
2 tablespoons Madeira
1 1/4 teaspoon chopped fresh thyme leaves
1/2 cup fresh breadcrumbs
1/4 cup finely grated Parmesan
1/4 cup creme fraiche
2 tablespoons finely chopped fresh flat-leaf parsley leaves
Freshly ground black pepper
2 tablespoons water Pop the stems from the mushrooms and reserve. Using a melon baller or spoon, gently scoop out any remaining stem from inside the mushroom caps. Set the caps aside. Finely chop the stems and bits from the caps (there should be about 1 1/4 cups). Melt the butter with 1 tablespoon of the olive oil in a medium skillet over medium-high heat. Add the shallots and cook, stirring frequently, until softened, about 2 minutes. Add the chopped mushrooms and 1/4 teaspoon of salt, and cook, stirring occasionally, until all the liquid from the mushrooms has evaporated, about 3 minutes. Add the Madeira and thyme and cook until dry. Transfer the mushroom mixture to a medium bowl and cool slightly. Add the breadcrumbs, Parmesan, creme fraiche, and parsley to the mushroom mixture and stir to combine thoroughly. Season with salt and pepper, to taste. Preheat the oven to 375 degrees F. Lightly oil the bottom and sides of a skillet that is just large enough for the mushroom caps to fit snugly inside in a single layer. Pour the water into the skillet. Brush the outside of the caps with 1 tablespoon of olive oil. Set the caps, smooth side-down, in the skillet. Divide the filling evenly among the caps. Drizzle the tops with the remaining 1 tablespoon of olive oil. Bake until the mushroom caps are soft and cooked and the filling is browned, about 35 minutes. Remove from the oven and serve hot or at room temperature. Cook's Note: If desired, reduce the pan juices and drizzle over the stuffed mushrooms before serving. |
THIS WEEKS DINNER IS Italian Baked Chicken and Pastina |
| |  | | | | 1 cup pastina pasta (or any small pasta)
2 tablespoons olive oil
1/2 cup cubed chicken breast (1-inch cubes)
1/2 cup diced onion (about 1/2 a small onion)
1 clove garlic, minced
1 (14.5-ounce) can diced tomatoes with juice
1 cup shredded mozzarella
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup bread crumbs
1/4 cup grated Parmesan
1 tablespoon butter, plus more for buttering the baking dish Preheat the oven to 400 degrees F. Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl. Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.
THIS WEEKS DESERT IS | Fresh Apple Crumble with Vanilla Ice Cream |
| | | | For filling:
5 large Golden Delicious apples (about 3 pounds)
1 cup granulated sugar
Juice of one lemon
1/4 cup brandy
1/2 teaspoon ground cinnamon For crumble:
About 1 cup walnuts or pecans, chopped
1 cup all-purpose flour
1 1/4 cups rolled oats
1/2 cup dark brown sugar
1 teaspoon ground cinnamon
Pinch salt
1 stick cold butter, cut into small pieces Vanilla ice cream, as an accompaniment Preheat oven to 350 degrees F. Peel, core and slice apples into 1/4-inch slices. Transfer apples to a large mixing bowl and toss with sugar, lemon juice, brandy, and cinnamon. Pour into a lightly greased 13 by 9-inch baking dish. In another large bowl make a coarse crumb mixture out of crumble ingredients using fingers. Top apples with mixture and bake about 45 minutes. Serve warm with vanilla ice cream.
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