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Chile-Lime Rub for Chicken

October 24, 2014

Recently this is my go-to recipe when I spatchcock a chicken. I found the original recipe here If you are feeling really energetic, save the bones and the skin in the freezer to make broth once you are finished eating the chicken. It’s awesome broth to use with this French Onion Soup

3 tablespoons chile powder, preferably New Mexico chile, or Hungarian paprika
2 tablespoons extra-virgin olive oil
2 teaspoons freshly grated lime zest
3 tablespoons lime juice
1 tablespoon minced garlic
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon dried oregano, preferably Mexican
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground pepper
Pinch of ground cinnamon
1 3 1/2-to 4-pound chicken
Cilantro, lime juice or salsa for serving (optional)


Meyer Lemon Cheesecake

October 20, 2014

If you love cheesecake, this recipe is a keeper. More than just a plain cheesecake, the Meyer lemon infuses a mild citrus flavor, somewhat undistinguishable. The Biscoff cookie crust is a nice change from the more common graham cracker crust. I made it for the second time for company last night and everyone loved it. The Meyer lemon is a cross between a lemon and an orange, both sweet like an orange and somewhat tart like a lemon. If you are lucky enough to live in a warmer climate, you may be growing a Meyer lemon tree in your garden? Me … I buy them at the grocery stores when I can find them. The original recipe is here I forgot to take a picture of the finished cheesecake so I swiped this photo of it from where there recipe can also be found.


Serves 12

Biscoff crust:

8 ounces Biscoff cookies, crumbled
1/3 cup sugar
1/8 teaspoon salt
6 tablespoons unsalted butter, melted and cooled

Heat oven to 350. Prepare a 9-inch springform pan.
In a food processor, blitz Biscoff cookies until finely ground. Add sugar and salt and continue to process. Slowly pour in melted butter and process again.
Press mixture into bottom and up sides of springform pan. Bake in 350 oven for 10 minutes. Remove and let crust cool to room temperature.

Meyer lemon cheesecake filling:

3 (8 oz.) packages cream cheese (low-fat is ok, no-fat is not)
4 large eggs
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
2 Meyer lemons, zest removed and juice reserved
1 (16 oz.) carton sour cream (low-fat is ok, no-fat is not)
1 tablespoon sugar

Preheat oven to 350.
In a mixing bowl, place cream cheese and beat with an electric mixer until fluffy. Add eggs one at a time, mixing well after each addition. Add the sugar and mix well, scraping down the sides of the bowl as needed.
Add 1/2 of the zest to the cheesecake batter, reserving the remainder. Add all of the juice and the extracts to the batter, and continue to mix. Pour batter into prepared crumb crust. Place pan on baking sheet and bake at 350 for 45 minutes or until cake is just set in center. Remove cake from oven but do not turn off oven.
Whisk together sour cream, 1 tablespoon sugar and remaining lemon zest. Spoon mixture onto the cheesecake and spread with an offset spatula or knife. Return the cake to the oven and bake for 10 additional minutes. Remove cheesecake from oven and let cool to room temperature. Store cheesecake, well-wrapped in refrigerator.


Stung again

October 16, 2014

There are many positives to beekeeping but it’s not all fun as I have continually been reminded this past summer season. And then again yesterday. Due to low honey stores in the hive during our last inspection, I am madly feeding the girls from both the top and the front of the hive, hoping they […]

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Best French Onion Soup (from America’s Test Kitchen)

March 19, 2014

Oh my God, this soup is so good! I followed the recipe exactly EXCEPT I made my own 6 cups of broth from both raw and cooked chicken remnants that I had frozen. Into the broth I also added onion and carrot discards as well as rinds from various cheeses. I keep all the stuff […]

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Whiskey Mustard Meat Marinade

February 28, 2014

This has been my go-to favorite marinade for any kind of meat for several years. I use it mostly on flank steak and pork and haven’t tried it on poultry. I can’t remember where I first found the recipe and I know I’ve changed it a little since then. I think the original recipe called […]

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Roasted Potato Fries

February 27, 2014

Potatoes Olive oil Salt & Pepper Preheat oven to 425-450 degrees Slice potatoes lengthwise into approximately ½’ square slices. Place in a roasting pan. Sprinkle oil, salt and pepper on the potatoes. Cook for 20 – 30 minutes, remove from oven and use a spatula to mix and release any potatoes that are stuck on […]

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Onion Tart

January 1, 2014

I found this recipe in the Food & Wine Magazine awhile ago. I made it for the first time last Fall. Jeff loves this stuff ~ I think almost better than chocolate cheesecake. Ingredients Dough 1 cup all-purpose flour 1/4 teaspoon salt 6 tablespoons unsalted butter, cut into small pieces and chilled 5 tablespoons ice […]

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Facebook YAY or NAY?

December 27, 2013

Although my personal Facebook post stated on December 21st, that I was staying off social media through the Holidays, I realize now that yes I am addicted. I’ve decided now that five plus days was enough, and this morning I found myself checking Facebook on my iPhone underneath my covers at 4:30am. Within minutes, I […]

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Mourning Cloak

December 10, 2013

A Mourning Cloak has visited our yard twice since my dad died on June 27, 2013 The first time we saw it was the day after he died. Most recently and the second time we saw it was the day after Thanksgiving. FACTS: My dad was a butterfly collector as a child and also collected […]

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Mushroom + Onion + Zucchini Wrap

March 15, 2012

Lucky or unlucky for me, I stopped following most recipes several years ago (the one exception to the rule is when I bake, I follow the recipes exactly.) What has been inspiration for me lately is whatever I have in my refrigerator/freezer. Last night it was a combination of mushrooms, onions and squash. This is […]

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