Cooking, eating, Food

FryDay Delicious Messy Fun Food and 3 Funny Quotes

My therapist told me the way to achieve true inner peace is to finish what I start. So far today, I have finished two bags of M&M’s and a chocolate cake. I feel better already.– Dave Barry

Red meat is NOT bad for you. Now blue-green meat, THAT’S bad for you!-” Tommy Smothers

Food should be fun”- Thomas Keller

Seafood Stew in Half a Grilled Pineapple!

messy cooking food dra martha castro

Grilled Flank Steak with Chimichurri Butter

messy cooking food dra martha castro

Shrimp & Gnocchi with Parmesan Cream Sauce.

messy cooking food dra martha castro

A Messy Red Velvet Ice Cream Cone for a Messy Dessert!

messy cooking food dra martha castro

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lobster food cooking dra martha castro noriega
Cooking, Food

Delicious Messy Food: New England Lobster Boil Recipe For You To Enjoy!

lobster recipe

Messy Ingredients:

½ cup kosher salt

1 bunch fresh thyme (tied together with string)

1 head garlic, top ¼” sliced off

1 pound kielbasa, sliced on the bias

1½ pounds small red potatoes

3 whole (1½ pounds each) live Maine lobsters

2 pounds scrubbed littleneck clams

5 ears sweet corn, shucked and halved

Instructions:

Fill a very large stockpot (may need to use multiple pots depending on sizing) with 2½ gallons of water and bring to a boil over high heat. Add the salt and stir until dissolved then add the thyme and garlic.

Add the potatoes and cook for about 6 minutes. Add the kielbasa then add the live lobsters, one at at time, claw first. Set the timer for 12 minutes. By then the lobsters will be cooked completely through and the meat will be solid white (if you are using a meat thermometer the temperature of the tail should read 180ºF).

lobster food cooking dra martha castro noriega

At the 7 minute mark add the clams to the pot. When there are 4 minutes to go on the timer, add the corn.

When the time is up, drain the water from the pot and spread the contents from the boil on a large covered table or add the contents into large serving bowls.

Serve with grilled bread, lemon wedges and plenty of melted butter for dipping.

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Cooking, Food

Messy Fun Food of the Day: French Onion Soup Please Enjoy!

Make sure to make it messy…it tastes better!

INGREDIENTS

6 large yellow onions, sliced thinly
1 cup heavy cream
2 tablespoons unsalted butter
1 teaspoon salt
2 cups dry white wine
2 quarts chicken stock
5 ounces Gruyere cheese, grated (a Cheddar would work, too)
4 slices of hole-y, country bread

COOKING METHOD

In a large, wide-bottomed pot, combine the onions, cream, butter, and salt. Cook, stirring occasionally, over medium to medium-high heat until the onions soften and the cream reduces to its solids.

This should take anywhere from 10 to 30 minutes, depending on your onions and your pot. Then turn the heat up slightly, so the onions and cream bubble at a slow boil, and cook without stirring for about six or seven minutes, until the onions on the bottom are deeply brown. (Depending on your stove, this might mean at medium heat or at high. Don’t go overboard: you don’t want the onions blackened.) Stir the onions and add a half-cup of wine and deglaze the pan, scraping up all the burnt and browned bits. Then repeat the process: leave the onions without stirring for another six minutes or so, then deglaze. Repeat until you have used all 2 cups of wine. The onions should now be a rich, dark brown color; they should smell divine.


Add the stock. (Use less if you want more of a stew.) Bring to a simmer and cook for about 15 minutes. Season with salt if needed.

Preheat the oven to 400. Toast the bread until it is dry and crusty, about 15 minutes. Ladle the soup into either ovenproof bowls or a single large baking dish (if the latter, place it on a baking sheet: it will spill). Fill the bowls or dish to nearly the rim. Float the bread on the soup and sprinkle with the Gruyere. Bake until the cheese is bubbly and browned, 20 to 30 minutes. Let cool until it will no longer burn your tongue. Devour!

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Beauty, Food

Eat Lobster the Right Way: Tips 6 Steps and a Video!

eat lobster dra martha castro noriega tijuana mexico

 

 

THE WAY I EAT LOBSTER

Eating lobster is one of my great pleasures when relishing food. Lobster is very palatable, but handling it can be quite messy; fun, but messy.

If there were a tidy way to do it, restaurants wouldn’t supply their customers with a bib, but the succulent meat makes all the effort worthwhile.

Although techniques can vary depending on local tradition and personal preference, here there are several tips and steps to guide you to help you get the most out of your next lobster meal.

  1. Separate the tail from the rest of the body by bending the lobster backward.

  2. Snap off the flippers, and push the meat out of the shell using a fork at the flipper end of the tail.

  3. Twist off the claws, and gently move the pincher from side to side until you feel it snap. Gently pull it away.

  4. Gently crack the claws open with a nutcracker to release the meat.

  5. Pluck off the legs. If you’d like, use a small fork to break the shell.

  6. Crack the body of the lobster open to remove the meat.

 

 

eat lobster dra martha castro tijuana mexico

 

 

eat lobster dra martha castro noriega tijuana mexico

 

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2 Healthy Exotic Food Recipes for you to Enjoy!

Beauty, Travel

Spain Most Beautiful Great Rarities to Visit – A #367

SPAIN MOST BEAUTIFUL RARITIES

Heavenly Caverns in Spain,, just breathtaking! 😍 

 

 

The series of caves known as Cuevas de Nerja, above, close to the pretty seaside town of the same name was discovered by boys bunking off school in the 1950s. 

Reaching for almost three miles, they are like giant subterranean cathedrals. Be warned, it can be steep inside. 

 

RESTAURANT “EL DIABLO” (The Devil) 🍺 🍤 🥣

 

spain beautiful rarities

 

One of España’s most unique eating experiences has to be having your food cooked right on top of an active volcano. Restaurante el Diablo – Devil’s Restaurant – is located in the Timanfaya National Park in Lanzarote and cooks its meat and vegetable dishes in the geothermal heat of the volcano.

 

THE SECOND LARGEST CHAIR IN THE WORLD 😮 😻

 

 

Perhaps one of the most random entries on the list is the world’s second-largest chair in the town of Lucena, near Córdoba. España briefly succeeded with this eight-storey high, over 26-metre creation, but was soon cruelly pipped to first place by an Austrian chair.

 

SIERRA NEVADA (SNOWED MOUNTAIN RANGE)

 

 

Drive along Europe’s highest road for snow, then head an hour south to sunbathe on the Costa del Sol.

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Beauty, Cooking, Food

Delicious Cheesecake Made of Cookies and Cream To Make You Happy! A 356

cheesecake cookies

 

SCRUMPTIOUS CHEESECAKE RECIPE!

INGREDIENTS 

CRUST

1 1/2 cups crushed creme-filled chocolate sandwich cookies (15 cookies)

2 tablespoons margarine or butter, softened 

FILLING

3 (8-oz.) pkg. cream cheese, softened

1 cup sugar

3 eggs

1 cup whipping cream

2 tablespoons margarine or butter, melted

2 teaspoons vanilla

1 cup coarsely chopped creme-filled chocolate sandwich cookies (about 10 cookies)

 

 

 

TOPPING

Whipped cream

Crushed creme-filled chocolate sandwich cookies

METHOD

1. Heat oven to 325°F. In medium bowl, combine crust ingredients; mix well. Press in bottom and up sides of ungreased 10-inch springform pan. Refrigerate.

 

 

2. In large bowl, beat cream cheese at medium speed until smooth and creamy. Gradually add sugar, beating until smooth. At low speed, add eggs 1 at a time, beating just until blended. Add whipping cream, 2 tablespoons margarine and vanilla; beat until smooth. Stir in 1 cup chopped cookies. Pour into crust-lined pan.

 

3. Bake at 325°F. for 50 to 60 minutes or until edges are set; center of cheesecake will be soft. Turn oven off; open oven door at least 4 inches. Let cheesecake sit in oven for 30 minutes or until center is set.
 

 

 

4. Remove cheesecake from oven. Cool in pan on wire rack for 1 hour or until completely cooled. Carefully remove sides of pan. Refrigerate 8 hours.

5. Just before serving, top cheesecake with whipped cream; sprinkle with crushed cookies. Store in refrigerator.

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Beauty, Food

Messy Delicious Yummy Tacos Are My Favorites -A 351

TACOS, THE MESSIEST THE BETTER!

 

These  are so much better than just eating regular ones. Messy and crunchy ones are the best! Try these ones and you will fall in love. 

 

CRUNCHY BAKED 

 

 

AL PASTOR (Mexican-Greek style)

 

tacos messy delicious

 

FISH A LA BAJA CALIFORNIA STYLE

 

 

GRILLED BEEF (Carne asada A La Mexicana)

 

 

THIS IS A BIG MESSY YUMMY VEGGIE MESS!

 

 

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Beauty, Cooking, Food

Exotic French Food Dish of Today Guilt Free A 350

French Food Recipe:

 

Cooking and eating doesn’t have to be common and boring; not to me. I adore to savor each bite, to satisfy my palate with each bit. French food does that to me.

Enjoy the following recipe:

 

THESE ARE QUAIL EGGS

 

 

Chive Blini with Creme Fraiche, Quail Eggs, and Tarragon

 

french food

 

Bite-size blini are topped with a dollop of rich creme fraiche, diminutive quail eggs, and brilliant trout roe.

 

 

Ingredients Make 4 dozen

 

Meat
24 Quail eggs

 

Seafood
2 oz Trout or salmon roe

 

Produce
6 Scallions
3 bunches Tarragon, fresh

 

Condiments
2 tsp Dijon mustard

 

Baking and Spices
1 Salt, Coarse

Oils and Vinegars
1/4 cup Canola or vegetable oil

 

Bread and Baked Goods
Dairy

 

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