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

Awesome Blueberry Muffins

1 ½ c  flour

¾ c white sugar

½ teaspoon salt

2 t. baking powder

1/3 c vegetable oil

1  egg

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

Shrimp Viennese

1 can chopped mushrooms

¼   C. finely chopped onions

¼  C. butter

1 T Fresh or 1 t. dried dill                                         

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.

When loading your dishwasher,  organize the silverware in the utensil basket so it will require minimal effort when you have to put them away.  For example, put all knives, forks and spoons in their own dedicated compartment.  I also put the sponge in its own compartment so that it can be cleaned and disinfected through the wash cycle (Note: disinfecting requires selecting the heated drying cycle).

1  cored fresh pineapple, cut into chunks

1  pound Jumbo shrimp, peeled and deveined

6  spicy Italian sausages, cut into 1” pieces

1  red bell pepper, cut into chunks

1  green bell pepper, cut into chunks

¼  cup melted butter

1 ½ t  dried oregano

1 ½  t  dried thyme

¾ t   salt

½ t   red pepper flakes

½ t   pepper

1. Soak your bamboo skewers in warm water to keep them from splintering
2. Prepare the pineapple, red & green pepper.  Cut the spicy Italian sausages and peel the shrimp.
3. Load your skewers.  The pattern I use is:  pepper, sausage, shrimp, pineapple – I use this pattern twice for each skewer, ending each kabob with a pepper as an anchor.
4. Combine the butter with the oregano, thyme, salt, red pepper flakes and black pepper.
5. Brush the kabobs with the butter mixture.
6. BROIL about 6 inches from the heat for about 10 minutes.   You will want to baste and turn them regularly.

This recipe usually makes about 12 Kabobs.

You could also make smaller portions of this recipe for amazing appetizers.

*Note: for some of these videos, you will need to click where is says “Watch on YouTube”.  It will then open up in a new browser tab and will show you the video.  I apologize for any advertisements you may have to endure before the video begins.

Walk Tall – John Mellencamp

Life is a Highway – Rascal Flats

Heaven – Los Lonely Boys

Hold Me  – Lazlo Bane

Better Life – Keith Urban