It’s time again for our monthly dose of musical Prozac. Here we go!!
Hands down, this is catchiest tune of the last year…CeeLo Green – “F U”
Ben Folds - Bitch Went Nutz
Carlos Santana / Rob Thomas - Smooth
This song has a hook you won’t soon get out of your head…Sheryl Crow – Out of our Heads
And now, for a little “class” to finish this April 2011′s edition of Lisapaloosa…it’s…Beaker performing Beethoven’s “Ode to Joy”
Easter 2011 has come and gone and menus post-Easter most likely will be meals using that leftover ham, roast or lamb from Easter dinner. If you’re left with leftover lamb, here is a GREAT recipe for you! I made this last year and I couldn’t believe how good it was. You gotta try it!
Leftover Lamb BBQ
1 C. chopped onion
2 T oil
½ C tomato sauce
½ C water
1 T brown sugar
1 T apple cider vinegar
½ t. salt
1/8 t. ground black pepper
Dash ground cayenne pepper
2 C. cubed roast leftover lamb
1 T. molasses
Extra water, as needed.
Saute onion in oil over medium heat until soft. Add tomato sauce, water, brown sugar, vinegar, salt, pepper, cayenne pepper and molasses. Cook over medium heat for 5 minutes, add leftover lamb. Cover and braise over low heat for 40 minutes, adding water as needed.
Serve over rice.
Recipe discovered April 2010 @ www.southernfood.about.com
Tired of the same old, snoring, boring blueberry muffin recipe? How about making AWESOME Blueberry Muffins tonight instead?
1 ½ c flour
¾ c white sugar
½ teaspoon salt
2 t. baking powder
1/3 c vegetable oil
1/3 c milk
1 c fresh blueberries
½ c white sugar
1/3 c flour
¼ c butter, cubed
1 ½ t ground cinnamon
1. Preheat oven to 400°
2. Grease muffin cups or line w/ muffin liners
3. Combine 1 ½ c flour, ¾ c sugar, sale & baking powder
4. Place vegetable oil into 1 c measuring cup, add egg & enough milk to fill the cup
5. Mix this w/ flour mixture
6. Fold in blueberries
7. Fill muffin cups right to the top, sprinkle w/ crumb topping mixture
8. To make topping, mix together ½ c sugar, 1/3 c flour, ¼ c butter & 1/1/2 t cinnamon
9. Mix with fork and sprinkle over muffins before baking.
10. Bake for 20 – 25 minutes
Many thanks to recipezaar.com for the great recipe
OK, I live New Hampshire, and it’s April Fools 2011. So, of course, we’re having a Nor’easter and it’s snowing like crazy. It’s times like these when It’s Good to Know a Plow Guy.
This recipe was one of my favorites growing up and it’s still a favorite now. I hope that you try this soon – it’s a winner!
1 can chopped mushrooms
¼ C. finely chopped onions
¼ C. butter
1 T flour
½ C. light cream
½ C chicken broth
1 T lemon juice
3 T white wine
1 lb. shrimp, peeled / deveined
2 C cooked rice
Cook the rice according to package directions.
Sauté onions & mushrooms in ½ of the butter until onions are pale yellow.
In small bowl, mix flour and dill together and add to skillet, stir until completely incorporated.
Add broth & cream, bring to a boil.
Add lemon juice, salt & pepper to taste and the wine. (Don’t forget to pour a glass of wine for yourself too.) Simmer until barely thickened, add shrimp.
Put the rice in the bottom of a greased casserole dish and pour sauce over the top. Dot the top with remaining butter.
Bake @ 325 ° oven for 15 minutes.