Say Aaah!

24 Jun

Speaking of filler posts in order to bide myself more time in creating original blog posts, here’s another edition of Say Aaah! where I showcase awesomely delicious meals that Mr. Mondoo and I create and devour.  In case you have forgotten, I used my pregnancy as an excuse to eat whatever I wanted.  Now, I’m using new baby sleep and time deprivation as an excuse for NOT dieting like I promised I would and instead feasting on meals like Long Boy Cheeseburgers and Crispy Bacon-Cheddar Potato Skins.  The two good things about this:  1)  I got to eat everything in the following picture.  2)  I get to share them with you!

Long Boy Cheeseburgers (Serves 4)

Never heard of a Long Boy Burger?  Me either.  Apparently (so says the preceding article in Cook’s Country Magazine where this recipe was retrieved) this sandwich was the 1960s promotional brainchild of Kellogg’s and Sego/Pet evaporated milk companies.  It’s one part cheeseburger, one part meatloaf, and one part amazingness.


2 (6-inch) sub rolls split in half lengthwise
1-1/4 cups cornflakes, crushed
1/2 small onion, minced
1/3 cup whole or lowfat milk
6 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 teaspoon minced fresh thyme
1/2 teaspoon garlic powder
1 large egg, lightly beaten
salt and pepper
1-1/2 pounds 90 percent lean ground beef
2 cups shredded cheddar cheese

1. Toast Rolls – Adjust oven rack to upper middle position and heat oven to 450 degrees. Bake rolls, cut side up, on wire rack set inside rimmed baking sheet until golden and crisp, about 5 minutes.

2. Make Meat Mix – Combine cornflakes, onion, milk, 4 tablespoons ketchup, Worcestershire sauce, thyme, garlic powder, egg, 1/2 teaspoon salt, and 1 teaspoon pepper in large bowl. Add meat and knead gently until well combined.

3. Bake Burgers – Top toasted rolls evenly with meat mixture, spreading meat to edges of rolls. Brush top of meat mixture evenly with remaining ketchup and bake until meat registers 160 degrees, 20 to 25 minutes. Top burgers with cheese and continue to bake until cheese melts, 3 to 4 minutes. Let rest 5 minutes and serve.

(Source:  Cook’s Country Magazine February/March 2010)

Crispy Bacon-Cheddar Potato Skins (Makes 8-16 skins*)


4 russet potatoes, scrubbed

6 slices bacon, chopped

salt and pepper

1 cup shredded sharp cheddar cheese

1 cup shredded Monterey Jack cheese

1 tablespoon cornstarch


1.  Microwave Potatoes: Adjust oven rack to upper middle position and heat oven to 475 degrees.  Set rimmed baking sheet inside oven.  Prick potatoes all over with fork, place on paper towel, and microwave until tender, 10 to 15 minutes, turning potatoes over after 5 minutes.

2.  Fry Bacon: Cook bacon in large skillet over medium heat until crisp, about 8 minutes.  Reserve 2 teaspoons bacon fat, then transfer bacon to paper towel-lined plate.  Blot bacon with paper towels to remove grease.

3.  Crisp Skins: (*Note:  the recipe says to quarter the potatoes.  Mondoos recommend just cutting them in half for ease of adding the filling later on).  Quarter potatoes lengthwise, let cool 5 minutes and then scoop out most of the flesh, leaving 1/4 inch layer of potato flesh.  Brush exterior of potatoes with reserved bacon fat and season with salt and pepper.  Transfer potatoes, skin-side down, to preheated baking sheet and bake until golden brown and crisp, 15-20 minutes.

4.  Fill Skins: Combine cheeses, cornstarch, half of bacon, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl.  Remove potato shells from oven and top with cheese mixture.  Return to oven and bake until cheese melts, 2 to 4 minutes.  Transfer skins to paper towel-lined plate and sprinkle with remaining bacon.  Serve (preferably with scallions and sour cream-yum).

(Source:  Cook’s Country Magazine February/March 2009)


Go Viral: Part Three

24 Jun

I thought that I’d ease back into posting again by throwing out the third and final part of my “Go Viral” series.   Plus, it bides me a little more time to create an original comeback post.

“Um… alright… you’re… uh… a good zombie.”

“No… I’ll leave them on… I like them.”

“What?!  OK!”

“Women have Mason-Dixon Lines?”

(No… I can’t embed this one,  you’ll just have to click on it,  wah wah.)

And we’re baaaack!

21 Jun

Saturday Night Live – Z-105 – Video –

It’s been awhile but Mondoo is back from maternity leave!  I’m sure the five of you who are still interested in this blog are really excited.  Now,  I’m not promising any frequency or quality, I do have a newborn to care for after all, but I’ll do my best.  So, stay tuned for some 141characters posts this week!

(P.S. Yeah, it would’ve been nice to have an embedded video rather than a link.  Stupid WordPress).

Say Aaah!

19 May

I know what you’re thinking:  “What’s so special about BBQ chicken pizza?”  Well, this particular recipe has so many different but complimentary flavors going on, it’s pretty easy to get excited about it.  Plus, the freshness of the cilantro/sour cream/lime juice sauce make it especially summery, which is perfect during this time of year.  I love associating the food that I’m eating with the time of year (pork chops with spiced apples = fall, soups/stews = winter, corn-on-the-cob (oooo can’t wait!) = summer).  As usual, if you decide to try this recipe out, let me know how it turns out!  Unless you hate it, then keep your comments to yourself.  No one likes a hater.

First, some of Mondoo’s notes about the recipe, because you know I love to give my opinion on things, warranted or not:

Recipe Notes:

– A tip that I read somewhere about rising dough:  Take some olive oil and dab some onto a paper towel and rub onto the inside of a large mixing bowl.  Then place the dough inside to rise.  The olive oil prevents the dough from sticking to the bowl while it’s rising.

–  The recipe suggests using store bought pizza dough from the refrigerated section.  Some pizza places will let you buy raw dough, so consider that, too.  We prefer to make our own dough.  Here’s the recipe that we use for many of our pizza creations:  Mitch’s Basic Pizza Dough (makes enough dough for two pizzas).

–  The recipe also suggests using a ready-to-go rotisserie chicken from the grocery store.  We did that this time.  It makes the whole dinner process super easy but it’s not necessary.  You could easily grill up some chicken breasts and use them instead.  We’ve done that before.

– The recipe further suggests that you bake this pizza in the oven.  You can also bake it on the grill.  Gives it a nice “brick oven fired” feeling.  Plus, Mr. Mondoo loves to fire up the grill for whatever reason, even a pizza.

– You can use your favorite BBQ sauce for this recipe but we like to make our own (how pretentious, right?)  Here’s the recipe for the basic pantry BBQ sauce that we use specifically for this pizza:

Pantry Barbecue Sauce (makes about 2 cups)

1 ½ cups ketchup

½ cup molasses

2 tablespoons cider vinegar

1 ½ teaspoons hot sauce

½ teaspoon liquid smoke

Salt and pepper

Whisk all of the ingredients together in a bowl, season with salt and pepper to taste, and serve.  The sauce can be refrigerated in an airtight container for up to four days.

(Source: Best Grilling Recipes)

Now, the actual pizza recipe:

BBQ Chicken Pizza Recipe (apparently it serves 4 but in our case, it served a nine-month pregnant woman and her big husband a total of 8 pieces)


1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups)

½ cup barbecue sauce

¼ cup finely chopped cilantro

½ red onion, sliced thin

5 tablespoons extra-virgin olive oil

Salt and pepper

1 (1 pound) ball pizza dough

1 cup shredded Mexican cheese blend

½ cup sour cream

2 tablespoons lime juice


1)  Adjust oven rack to upper-middle position and heat oven to 500 degrees.  Combine chicken, barbecue sauce, and 2 tablespoons cilantro in a medium bowl.  Toss onion, 1 tablespoon oil, ¼ teaspoon salt, and ¼ teaspoon pepper in small bowl.

2)  Brush additional 2 tablespoons oil all over rimmed baking sheet.  On lightly floured surface, roll dough into 16-by-9 oval (about ¼ inch thick) and transfer to prepared baking sheet.  Brush dough with remaining oil and bake until dough begins to brown and bubble, about 6 minutes.

3)  Scatter chicken mixture over dough and top with onion mixture.  Bake until onions begin to brown, about 10 minutes.  Sprinkle cheese over pizza and bake until melted, about 5 minutes.  Transfer to cutting board.  Whisk sour cream, lime juice, and remaining cilantro in small bowl, then drizzle over pizza.  Slice and serve, passing sauce at table.

(Source:  Cook’s Country Magazine June/July 2009)

141characters Site News

19 May

141characters is happy to announce the birth of Baby Mondoo!  Mommy and Baby are doing well and thinking of new blog posts as we speak.  Hopefully they aren’t all about labor, breastfeeding, pooping, etc.  That would be lame… and gross.  Posts may be sparse for a bit.  Yeah, what else is new, right?  Mondoo does have one saved in a draft that was ready to go for Monday but Baby Mondoo decided to come first!

I’m not the only one…

15 May

… who hates Ke$ha.

Check out this parody of “Tik Tok” on College Humor!

It’s time, Baby!

14 May

Time is passing by and we’re STILL waiting on Baby.  Mr. Mondoo and I, along with other family members and friends, have been doing everything from pleading (Puh-leaze, Baby!) to threatening (“I won’t buy you cute shoes if you aren’t born soon!”) to using reverse psychology (“Oh Baby, please don’t come out this weekend, we’re having a cookout!”) on her in order for to make her debut.  Unfortunately, it hasn’t been working.  So, I thought that I’d develop a list of reasons that she should be born:

Mommy and Daddy want to have dance parties.  That’s right. Mommy and Daddy love to dance and one of our main reasons for having you was so that we could include more people in our dance parties.  Plus, you’ll look adorable not swaying to the beat in your diaper.

You have so many adorable clothes.  Seriously, every time your grandmas and aunts are within radius of baby clothes, they buy them for you, so we have a TON.  And, at least Mommy, plans to dress you in all of them and play “fashion show” purely for her own amusement.

Daddy loves to grill.  Ribs, chicken, burgers, sausages, pulled meats, you name it, he grills it.  And it’s delicious.  I know that you’ll be too small to enjoy the grilled-ness for a while but Mommy and Daddy have big dreams of you gumming down a Kansas City Sticky Rib as you sit, dressed only in your diaper, in your highchair.  Don’t disappoint.

We’ll play tricks on Daddy.  To benefit Mommy, of course.  Daddy isn’t going to be able to tell you no…ever.  So, anytime Mommy wants something like ice cream, I’ll put you up to it.  You’ll look at him with your cute-self, bat your eyelashes, and ask for a cold, sweet treat.  And who will he be to deny you ice cream?  Just remember that Mommy likes hand-dipped ice cream.  No soft-serve for her.

You’ll have Mommy’s undivided attention.  Mommy doesn’t have a job.  And she’s been really slacking at blogging lately.  So you know what that means?  You’ll have Mommy ALL to yourself.  Daddy will have to go to work but that’s ok.  The more money he makes, the more you and I can spend on lunch dates, pedicures, and pretty baby girl clothes.

Daddy needs a vacation.  Or Mommy wants him to take a vacation.  I’m not sure which is more accurate.  Nevertheless, you give Daddy the perfect reason to take some time off from work.  Mommy loves having Daddy at home.  Because he’s around to reach things off of high shelves, lift heavy objects, and kill bugs.  Oh yeah, and did I mention that he grills things?

So, you see, Baby, you need to come out.  If these reasons don’t convince you, then I don’t know what will.