Time with Ty is moving!

I have decided to take Time with Ty to it’s own blog. Mostly because it’s not just me behind this, there’s also Ty, Morgan, Brian, and Adrian who are involved in this wonderful project and deserve the ability to have as much control in it as I do.

On wordpress, you can find the new page at thymewithty.wordpress.com

There is a Facebook page: http://www.facebook.com/timewithty

And we have an official e-mail account: thymewithty@gmail.com

Keep something awesome in your pans!

Time with Ty: Caprese Salad, Simple Pasta, and Garlic Mozzarella bread

yum

This episode is found here: https://www.youtube.com/watch?v=KGtzdeIbj5E

This was a crazy delicious, crazy easy meal! And now, to recipe… though start the pasta sauce first, so that the flavors have a chance to combine as you make the salad, then start cooking the bread while the pasta is happening.

Pasta Sauce:

1/2 of a large (1.3L) extra virgin olive oil

10 roma tomatoes (5 seeded, all chopped)

Fresh basil (1/4-1/3 cup)

4-5 cloves garlic, thinly sliced

salt to taste

black pepper to taste

pinch of sugar

1 lb thin spaghetti (cook while making garlic bread)

1 lb chicken (cut into chunks, cooked during making of garlic bread)

1. Combine ingredients thoroughly and let sit.

Caprese Salad (makes 6 servings)

5 roma tomatoes (cut into 1/2 inch slices)

2 large balls MILK mozzarella (if not pre-cut, cut into 1/2 inch slices)

Salt

Pepper

Extra-virgin Olive Oil

Fresh basil

Balsamic vinegar (for dipping)

1. Take tomato slices and top with mozzarella slices, arrange however you feel suits your plate.

2. Drizzle with olive oil and top with a touch of salt, pepper, and fresh basil. Dip in the balsamic vinegar and enjoy!

Garlic Mozarella Bread

French bread (sliced to about 1.5″ thick)

salt and granulated garlic (or garlic salt)

mozarella (sliced about 1/4″ thick)

unsalted butter (1/2 cup, then clarified)

1. Start boiling slightly salted water for pasta.

2. Add a bit of prepared sauce to a pan, cook chicken until done.

3. Preheat oven to 300 degrees. Arrange bread on a baking sheet.

4. Spread clarified butter across bread slices, sprinkle with garlic and salt (or garlic salt).

5. Add mozarella slices to bread, sprinkle with basil. Place in oven, bake 12-15 min until cheese has a “sheen”.

6. Add pasta to boiling water. Cook until al dente. Drain.

7. Serve pasta with chicken and sauce tossed together, with garlic bread.

Time with Ty – Fajitas y Guacamole

Before I give you all the link to this episode, I wanted to tell you that we are working on the sound issues. As with any new endeavor, taking Time with Ty live has presented it’s own set of issues that we are trying to handle as they come in. Hopefully we will have the sound figured out by next Wednesday!

You can find the episode here: https://www.youtube.com/watch?v=52hIUgzn2gs Eventually, we will set up a Time with Ty YouTube channel, but that’s just one of those things that will happen in time.

fajitas y guacamole

Marinade:

We did get this on video, but it has yet to be uploaded.

1 lb flank steak (cut into strips)

2 Tbs salt

2 Tbs pepper

1 Tbs corriander

1/2 Tbs cayenne pepper

1 Tbs garlic powder

1/2 Tbs paprika

1/2 cup worchestershire

1 Tbs honey

1. Put beef strips in a sealable container, cover with all ingredients but honey. Coat beef. Seal container and place in refrigerator 4 hours.

2. Add honey, place back in refrigerator for another hour.

Guacamole:

3 ripe avocados, peeled and seeded

1/2 yellow onion

2 roma tomatoes, diced

1 tsp cumin

1/2 tsp cayenne pepper

1.5 tsp cilantro

1 lime, juiced

1/2 jalapeno

2 garlic cloves, diced

1.5 Tbs honey

1 tsp oregano

salt and pepper to taste

1. Toss avocados in lime juice until coated.

2. Add the rest of the ingredients.

3. Using a potato masher, mash until you have reached your preferred consistency. Store in refrigerator for approximately one hour.

Fajitas:

The beef from the marinade recipe.

4 Tbs butter (divided)

1 yellow onion (cut into strips)

2 red bell peppers (seeded and cut into strips)

2 green bell peppers (seeded and cut into strips)

2 roma tomatoes, diced

2 garlic cloves, diced

1/2 jalapeno

1. Heat 2 Tbs of butter over medium high heat. Add meat, peppers, onion, garlic, and jalapeno. Cook until beef is done.

2. Serve topped with guacamole and diced tomatoes in a tortilla. Enjoy!

Time to Prep – Friday the 13th, February 2015

Goodness, this semester is kicking my butt. I have so much on my plate that even food prep does not calm me. I will attempt to follow up with these, but mostly the slow cooker freezer meals aspect of this blog has been reduced to “these are recipes that I have found and prepped.” I started this with the idea to follow up and give my take on the meals. So I’m implementing a “How Did It Turn Out” or “HDITO” instead of “What’s In My Slow Cooker” or “WIMSC”. I think that this gives me a bit more leeway in posting the actual result. We’ll see. Meanwhile, in prep world:

Chipotle Stout Chili

chipotle stout chili

Recipe found here: http://littleleopardbook.com/2014/10/02/chipotle-stout-crock-pot-chili/

I ended up using pinto beans, as we were out of kidney beans. This will likely deter from this dish, as dark red kidney beans seem perfection for it. Also, I had a couple spills from the bag as I was getting it all together, I lost about a cup and a half of liquid.  That is definitely going to affect the taste of the meal, I’m still trying to figure out what to do to fix it… maybe tomato broth and a bit more of the ancho chile sauce. I did add a dash of liquid smoke.

Mongolian Beef

mongolian beef

Recipe found here: http://onceamonthmeals.com/crockpot-mongolian-beef/

My hopes are not super-high for this recipe. Morgan chose this one, but I think we’d be better off taking the flavor profile from our previous stir-fry and adding a bit of brown sugar for that “mongolian” flavor.  We’ll see.

Winter Minestrone

winter minestrone

Recipe found here: http://onceamonthmeals.com/slow-cooker-winter-minestrone/

Even my grumpy self can get excited for this. I opted for tomato bullion instead of vegetable broth and got some black rice instead of wild (could not find wild, probably wouldn’t have been able to afford it), but I think this will be awesome for the snow storm that is allegedly headed our way.

Thanks for hanging in, guys. Now, to transcribe the latest Time with Ty.

WWIMSC – Honey Sesame Chicken

honey chicken

Recipe found here: http://www.thecomfortofcooking.com/2012/08/crock-pot-honey-sesame-chicken.html

Let me just say that I am failing anyone who’s here for something other than Time With Ty, as most of my energy outside of homework and the kiddo is going to that and What’s Morgan Drinking? As a matter of fact, I was SO into doing the Facebook pages for those that I managed to overcook this recipe. Who does that? Morgan thought it was good, I thought it was acceptable.

At any rate, I’m considering dropping the whole “WIMSC” part of this blog and focusing more on Time to Prep and Time with Ty. What do you guys think?

Time With Ty – Ghoulish Goulash and the start of something new!

Time with Ty was a bit unique this week. Ty was not here physically, but was able to join us through the magic of the interwebs! We set up a Google+ Hangout, which we plan to do in the future.

Here is the youtube link: https://www.youtube.com/watch?v=kNArwHUoCZM&feature=youtu.be

I am still working things out, but this is pretty awesome.

ALSO! Like the Time with Ty Facebook page! https://www.facebook.com/timewithty And while you’re at it, check out What’s Morgan Drinking? https://www.facebook.com/pages/Whats-Morgan-Drinking/723795397734987

So… Goulish Goulash (serves 6-8)

1lb bratwurst (cut into 1″ pieces)

5 red potatoes (peeled and 1/4 inch chopped)

1 red onion (diced)

1 red bell pepper

1 orange bell pepper

1 yellow bell pepper

1 bottle Leinenkugel’s Summer Shandy

3 cloves garlic

3 tsp salt, separated

3 tsp pepper, separated

5 tsp chili powder

2 tsp coriander

1 tsp thyme

2 tsp allspice

1 tsp tumeric

liquid smoke

red pepper flakes

1. Heat the olive oil over medium high heat, cook bratwurst in oil, adding 1 tsp of salt and 1tsp of pepper.

2. Add Summer Shandy, potatoes, onions, garlic, 1tsp salt, and 1tsp pepper.

3. Cook until potatoes are still somewhat crisp, give it a dab of liquid smoke and a few shakes of red pepper flakes, then add bell peppers and all the remainder of the spices, including 1 tsp salt and 1tsp pepper. Cook until potatoes are tender.

After reading my notes and watching the video… My instructions are not entirely accurate to what we did, but I do not think the meal will be hurt. It turned out well, and was even more awesome with a fried egg on top of it the next day.

Next time, I will take pictures and not drink ahead of time! Also, check us out at http://www.facebook.com/timewithty!

Date Night

So date night is important for anyone cohabitating. It becomes especially important when kiddos come into play. We have one a month, when the littlest viking stays with Morgan’s mother and her husband. Seriously, the date night makes a huge difference because communication is key. Always talk.

Here is Mo on a similar date night (seriously, same place):

Mo

We went to Haru in Albuquerque. Seated quickly, and the service was really good throughout the night. We got the chile puffs appetizer, which was astounding, as always:

chiles puffs

From there, Mo ordered sushi and the chef’s special:

chef's special

And I got a bento box with teriyaki chicken:

bento box

We then watched crappy movies.

Date night. Do what you both love, eat what you both love.  Date night.