“Health food may be good for the conscience but oreos taste a heck of a lot better.” – Robert Redford

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Ok, normal work day for me and I am very happy that the DH will be manning the grill tonight. We usually cook ribeyes (love me some marble) but since they had NY strips on sale, I decided to be a good girl – both on budget and fat grams. I’ll still marinate the same (Dales) but I’ll just poke the pooh out of them with a fork first.

Instead of the standard ceasar salad that I always serve with our steaks, I opted for sauteéd asparagus because Publix had the skinny kind – YAY for skinny! – and I just had to have that instead!

I’m pretty drained this evening so regular baked potatoes will accompany, not twice baked.  Although, I add enough butter, sour cream, cheese and bacon that you really can’t tell much difference by the time I’m finished with it. DH is usually half-way through his meal by the time I get my ‘tator just right! (which in my world means fattening as can be).

Diet? I know.

Well. On to dessert.

Since I had a free hour or so I decided to try a new cookie recipe I found:

OREO CHEESECAKE COOKIES

I found this recipe on Pinterest from the blog Pass The Plate.

Ingredients

  • 1/2 cup unsalted butter, room temperature
  • 3 ounces cream cheese, room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour
  • 1/2 cup chocolate chips
  • 1/2 cup white chocolate chips (optional)
  • 1 cup Oreos, crushed

Directions

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.

In a mixing bowl, cream together the butter and cream cheese on medium speed until smooth and well-combined.

Add the sugar and vanilla extract and mix until the ingredients are well-combined. Add the flour and mix on low until the flour is incorporated. Stir in the mini chocolate chips with a rubber spatula.

Place the Oreo cookie crumbs in a small bowl. Scoop the cookies into about 1½ to 2″ balls and then roll in the cookie crumbs. Place the cookie balls on the baking sheet.

Bake for 12 to 15 minutes, or until the edges are golden and the tops are slightly puffed.

Cool on the pan for 2 minutes before transferring to a wire rack to cool completely. Store in an airtight container.

Here’s how they turned out –

oreo

The DH (peanut gallery member #1) said: “EXCELLENT!!”

The Mom (peanut gallery member number #2) said:
“mmmhhm mrm grmmm” (mouth is full speak for “these are great!”)

These cookies were delicious and not hard to make at all! The batter was pretty tasty along the way too! I will definitely be making these again!

On another note – My Erin Condren life planner arrived today!!!!!! YAY, YAY, YAY!!! Super Duper, triple thrilled!!!!! More on that next week!!

abp

“Tiny bubbles in the wine, make me happy, make me feel fine” – Don Ho

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With my best friend and her daughter leaving today for Hawaii (awesome graduation present – kudos mom!!), it got me to thinking of my last trip to Hawaii. Like every trip – the dinner reservations were almost made before the hotel reservations (but not quite). I do believe food makes a trip.

When a location is determined I usually start with Urbanspoon. It’s a good way to get reviews, check menus, days/times they’re open – with all the contact info listed right there with it in case you want to visit their website or make reservations.

When visiting Hawaii and making dinner reservations, it’s always good to check sunset times.  A lot of these restaurants are outside and a view of the sunset is fabulous. Sometimes you can even request a table with a specific view.

In the Honolulu/Waikiki area  – Dukes is one of my absolute favorites of all time.

Dukes is exactly what one thinks of when one thinks of Hawaii. It’s on the beach, it has great food, great atmosphere, open air seating, great bar, live entertainment. You name it – it has Aloha written all over it.

Dining Room Menus

Barefoot Bar Menus

Here’s a picture I took – quality is not great but you get the idea.

I made sure my friends made reservations here!

I can’t wait to hear what they think!

Have any of you ever been before? What did you think?

Everybody sing with me now…..

abp

“Anyway, like I was sayin’, shrimp is the fruit of the sea” – Bubba Gump

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Ok, so I would consider my Apple tutoring at The Core a success. Still much that I do not know but at least all my music has been downloaded to all the right devices.  I can now take my iPod to the gym – Yay! *cough* – which should (but will it??) help with the diet part of my plan.

Speaking of dieting – lets talk about last nights dinner. Spicy New Orleans BBQ Shrimp.  I first liked this recipe because you prepared the sauce the night before so the shrimp – that were purchased from Bayou Joe (the guy who sets up at the Parade close to the bridge on McFarland – for all you Tuscaloosans) – could marinate overnight. (These shrimp were so big and fresh that they still had the shiny greenish tails – waaaay better than the previously frozen grocery store shrimp and pretty much on par with the price of them too.)  Then they are just popped in the oven for 15-20 minute and poof, add a salad and french bread – dinner is served. (I chose to add a little brown rice too)

And boy, was it good  – the peanut gallery gave it 2 thumbs up each. 🙂

yes, I know – the base is a half cup of butter – did you really think it would be on my diet?

Below is a picture of what it should look like – mine of course – not so pretty.

Theirs……

Mine…….

New Orleans BBQ Shrimip

One day I will learn to take those fancy food pics everyone else posts on their blog. But hey – only one techy thing at a time for this chick.

abp

Ingredients:

2 pounds fresh,jumbo shrimp, peeled and deveined
1/2 cup butter, melted
4 tablespoons Heinz Chili Sauce
3 tablespoons olive oil
2 tablespoons Worcestershire
2 tablespoons fresh lemon juice
1 tablespoon fresh parsley (or dried)
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons Liquid Smoke (hickory)
1 teaspoon paprika
1 teaspoon oregano
1/2 teaspoon hot sauce
5 cloves fresh garlic, minced (the jarred kind is fine)

Directions:

Peel and devein the shrimp.
Add all of the other ingredients in a saucepan, stir and let simmer for 10 minutes.
Remove pan from heat and let cool.
Arrange the shrimp in an oven- proof casserole dish and pour the sauce over the shrimp.
Cover and refrigerate for at least 4 hours, or preferably overnight.
Preheat oven to 400 degrees.
Bake shrimp for 15 – 20 minutes.
Serve immediately with crusty French bread, new potatoes and a crisp salad.

Hello!

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Today I must have awakened feeling very adventurous, I decided to start a blog and a diet.  If you knew how much I like to cook AND eat you would understand the problem with the diet. Also, if you knew how technologically challenged I am you would seriously wonder why I am attempting this new venture. Example being – I have an appointment today at The Core (an apple specialist store in town – which I highly recommend) to show me how to make my mac, iphone, ipad and ipod all work together. Which at this point, none of them do, that’s if I can get them to work at all. Good luck to them with that one!

As I mentioned in the about me – Amy Poore is just my name. I actually live a very happy, rich and fulfilled life with a host of wonderful and interesting characters – all of whom I love very much including a handful who are having mini panic attacks at the moment due to my new little hobby and their current thoughts on being introduced to the blogging world. They needn’t worry – it’s all good at pooreamy.com.  Everyday might not be all sun and roses – but it will not be shared here. This is a happy site. Food, fun, friends and family. And more food. (did I mention, I like to eat?)

So I hope (if anyone ever reads this), that my page can be helpful, fun and mildly entertaining. I needed something to do with my time – I hope I have found my niche.

abp