Sunday, March 31, 2013

Breakfast Pancake Roll

My mom is in town for Easter and I wanted to make a fun breakfast. I saw this recipe in Sandra Lee's March/April issue of her magazine. I thought it looked fancy, which I always like when I have people over. It was really fast and easy to make. The original recipe called to use Egg Beaters for the eggs, but we used just regular eggs and scrambled them. I also decided to use diced ham in the eggs instead of bacon. I think next time I will use the bottom side of the pancake for the outside because it is a little browner. I think the presentation would be better with a browned outside. It was really good though. A nice way to get a whole plate into one dish. You could always switch it up to and make it spicier by adding peppers and onions in the eggs. Although I was not 100 percent happy with the presentation I did like the dish nonetheless.

Breakfast Pancake Roll
Adapted from Sandra Lee

1 1/2 cups pancake mix
1 1/4 cups milk
10 eggs, divided
2 teaspoons sugar
1 package diced ham
1/2 cup shredded cheddar cheese
Maple syrup

Preheat oven to 450 degrees.

Line a 10 x 15 inch jelly roll pan with parchment paper and spray with cooking spray.

Stir together pancake mix, milk, 2 eggs, and sugar. Pour into jelly roll pan and bake for 8-10 minutes.

Cool for 5 minutes.

Invert cake onto a kitchen towel. Carefully peel parchment paper off of cake. Starting with short end roll up cake, jelly roll style in the towel and set aside.

With remaining eight eggs cook in skillet with salt, pepper and diced ham until scrambled. Add cheese and cook to melt.

Unroll cake and spread egg mixture evenly onto cake. Roll cake back up jelly roll style.

Serve with maple syrup.

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This recipe is linked on:  Foodie Friday, Saturday Show and TellShow and Tell SaturdayStrut Your Stuff Saturday, Super Saturday Show and TellKitchen Fun with my 3 Sons,  Foodie riday Weekend Potluck Think Pink Sunday,  Cream of the Crop,Melt in your Mouth Mondays,  On the Menu Monday,  Show me Your Plaid Mondays

Wednesday, March 27, 2013

Meatball Melties

I think I have finally figured out the secret to good meatballs, meatloaf, burgers. Adding milk into the meat mixture along with breadcrumbs results in perfectly moist meat. I am glad I figured this out now and not many years from now! I have made this before but I do not remember it being as good. I think I used more milk this time. This is a really good recipe if you do not want to wait for a meatloaf. It is a super quick recipe to make. We put this on the multi-grain sandwich bread to make it a little healthier.

Meatball Melties
Adapted from Rachael Ray

1 1/2 pounds ground beef, pork and veal mix
2/3 cup breadcrumbs
1 teaspoon dried parsley
1/3 cup parmesan cheese
1 egg, lightly beaten
1 tablespoon minced garlic
2 tablespoons milk
1 cup shredded mozzarella cheese
1 15oz can diced tomatoes
1 teaspoon garlic salt
Olive oil
Bread of your choice

In a large bowl combine meat, breadcrumbs, parsley, parmesan, egg, garlic, milk, salt and pepper.

Shape into about 4-5 patties.

Heat a large skillet over medium high heat. Drizzle the burgers with olive oil.

Cook for 10 minutes, flipping once.

With a couple minutes left top with cheese.

While the burgers are cooking, heat up tomatoes with garlic salt.

Top burgers with tomatoes.

This recipe is linked on:  Foodie FridaySaturday Show and TellShow and Tell SaturdayStrut Your Stuff SaturdaySuper Saturday Show and TellKitchen Fun with my 3 Sons,  Foodie riday Weekend Potluck Think Pink Sunday,  Cream of the Crop,Melt in your Mouth Mondays,  On the Menu Monday,  Show me Your Plaid Mondays

Monday, March 25, 2013

Greek Style Pork Chops

Cookbook Recipe #42

I really love these cookbooks. So many recipes. Out of this one I chose to share the Greek Style Pork Chops. I have made this recipe several times. We really enjoy all the flavors that go on top of the chops. With all the cooking that I do, one thing I noticed that I need to work on is the searing of meat. Whenever a breading is involved I feel like I do not get that crispiness on the outside. It always seems to come out almost a little soggy. The overall taste of everything is always good, but I know it would be even better with a nice sear. Something I need to practice. Anyway, the only thing I really change from the original recipe is that I do not include the kalamata olives on top. I am an olive lover, but I feel like they are too salty. Hope you like this one as much as we do.

Greek Style Pork Chops
Adapted from Southern Living Annual Recipes 2004

1/2 cup bottled roasted red peppers, diced
1 tablespoon chopped parsley
2 tablespoons olive oil
2 teaspoons lemon rind
1 tablespoon fresh lemon juice
2 teaspoons minced garlic
1/2 teaspoon dried oregano
1/4 cup flour
4 Bone in pork chops
1/2 cup crumbled feta cheese

 Preheat oven to 400 degrees.

Stir together the first 7 ingredients and set aside.

Season pork chops with salt and pepper. Dredge both sides in flour.

Cook in a lightly greased oven proof skillet 2 minutes per side over medium high heat.

Spoon red pepper mixture over pork chops. Cover skillet and bake in oven for 5 minutes.

Uncover and top with feta cheese. Bake covered for 5 more minutes.

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This recipe is linked on: Rediscovering Lost Arts From Our Mothers Mix it Up MondaysMelt in your Mouth Mondays,  On the Menu Monday,  Show me Your Plaid MondaysMarvelous Mondays

Sunday, March 24, 2013

Homemade Ravioli

So I have to confess. I tried making this already and the results were not so good. But this time they were awesome! I went to a ravioli making class a couple weeks ago at Williams Sonoma. They do free demonstration classes every Sunday. This was the first time I ever went to one. They showed us 2 different ways to make the ravioli. They showed how to make them by hand with a stamp and with the ravioli maker for the kitchen aid mixer. I ended up purchasing a stamp and making them by hand. They also showed us how to make fresh pasta dough and to run it through a pasta machine.  It actually surprised me that this was not an all day process. I would say it took me about 2 hours of active cooking to make them. I can do that on a Sunday every once in awhile. The only thing that was tough about this recipe was finding the ingredients that they used in the class to make the ravioli. They used "00" flour, which I had never heard of and semolina flour. I found the semolina flour in the store but had went on a hunt for the "00" flour. Phil found it for me at an international market that is in our area. But you certainly can use just plain flour to make the dough.

 I could not believe how good the raviolis came out. They had the perfect bite to them and the cheese was really creamy. I am excited to try new fillings next time!

Homemade Ravioli
Recipe adapted from Williams Sonoma

1 cup Semolina flour
2 1/3 cups "00" flour, divided
4 eggs
2 tablespoons water
2 teaspoons olive oil

3 cups ricotta cheese
1/2 cup grated parmesan
1 egg, lightly beaten
1 tablespoon parsley
1 teaspoon salt
Fresh ground pepper

Favorite pasta sauce
1 tablespoon salt

In a stand mixer mix all ingredients together, reserving 1/3 cup of flour. Mix for about 30 seconds. Dough will become a pea like consistency.

Add reserved flour at this point if dough seems too sticky. Continue to mix for about another minute until dough forms a ball.

Transfer dough to a lightly floured surface and knead a couple more minutes.

Shape the dough into a disk and cover with  a large bowl and let rest for 30 minutes.

Flour a pasta machine lightly. Turn the dial to the highest number.

Cut the disk of dough like a pie into about 8 equal pieces. Take one of the pieces and form it into a disk.

Pass the dough through the pasta machine. Then fold the dough in half and pass through the machine again.

Continue this until you get to the second to last setting on the machine.

Lay finished dough on a lightly floured surface and continue with the remaining dough until all dough is formed
into sheets.

Now make the filling.

Mix all filling ingredients into a bowl until well combined.

Take a sheet of pasta and lightly fold in half lengthwise to mark the center. Then unfold and lay flat again.

Beginning about 1 inch from one of the short ends, place a teaspoon full of the filling about one inch apart in a row down the center of one side of the fold.

Using a pastry brush, lightly brush water around the filling.

Fold the dough over the filling.

Using a ravioli stamp, place stamp over the center of each piece of filled dough and stamp out the ravioli.

Continue until all dough is used.

You can now either freeze the ravioli or use is fresh.

Bring a large pot of water to boil. Add 1 tablespoon of salt. Add ravioli and cook until they float.

Serve with your favorite sauce.

This recipe is linked on:   Foodie FridayShow and Tell SaturdayStrut Your Stuff Saturday,  Kitchen Fun with my 3 Sons,  Foodie Friday, Rediscovering Lost Arts From Our Mothers Mix it Up MondaysMelt in your Mouth Mondays,  On the Menu Monday,  Show me Your Plaid Mondays

Tuesday, March 19, 2013

Roasted Chicken Tacos with Goat Cheese Queso

For the most part the recipes I pick out, I pick with Phil in mind. I try to always pick things that I think he will really like and say "that's a firehouse recipe!" I was pretty confident that this was going to be one of those recipes. We both love Mexican food and have had a hard time really liking it here in Illinois because we were spoiled when we lived in southern California with the best Mexican food. So I am always trying to find good Mexican dishes to make. This recipe tasted like it was from a restaurant for sure. There were lots of really good flavors going on.

I changed up the original recipe in that I added black beans, did not put the onions on the taco and also added cilantro for Phil. Otherwise this is pretty close to the original. We will most definitely be making this one again!

Roasted Chicken Tacos with Goat Cheese Queso
Adapted from How Sweet it Is

2 pounds boneless skinless chicken thighs
1 onion sliced
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
2 limes sliced into wedges
corn tortillas
sliced avocado
1 15oz can black beans, cooked
goat cheese, crumbled
Cilantro, chopped
Tomato, diced

Goat Cheese Queso

1 tablespoon butter
1/2 jalapeno, diced
1 tablespoon minced garlic
1/2 cup milk
1 tablespoon flour
6 ounces goat cheese, crumbled

Preheat oven to 425 degrees. Spray baking dish with nonstick cooking spray.

In a small bowl combine salt, pepper, paprika, chili powder, cumin and garlic powder.

Pat chicken thighs dry with a paper towel. Season both sides of chicken with seasoning blend.

Place sliced onion on bottom of baking dish. Place chicken on top of onions. Place lime wedges in between chicken.

Cover and bake for 45-60 minutes.

With about 5 minutes left make the queso.

Heat a small sauce pan over medium high heat and add butter, jalapeno and garlic. Let cook for 1-2 minutes.

Add flour and mix.

Whisk in milk and then goat cheese. Reduce heat to low and stir until thickened.

Serve on top of tacos.

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Sunday, March 17, 2013

Irish Soda Bread and Corned Beef and Cabbage

Cookbook Recipe #41

My brother went to Europe last year and Ireland was one of his stops and one of his favorites too. So, he got me an Irish cookbook for Christmas. I figured it would be appropriate to make something from this book for St. Patrick's Day. I decided to make Irish soda bread. Since yeast freaks me out, this bread seemed perfect because it does not call for it. Did you know that there are fairies in soda bread? I thought it was funny when I was reading the recipe and it said that you cut a cross across the bread to let the fairies out.The bread came out really good. It could have stayed in the oven a little longer I think, but for my first try it was good. And it paired very nice with the corned beef, cabbage and red potatoes. For the corned beef, I always make mine in a large roasting oven because then there is plenty of room for the cabbage and the potatoes. Phil always gets really excited for this dinner.

Irish Soda Bread
Recipe from Irish Traditional Cooking by Darina Allen

3 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 1/2 -1 3/4 cup buttermilk

Preheat oven to 450 degrees.

Sift dry ingredients into a large bowl. Make a well in the center of the bowl. Pour in 1 1/2 cups of the buttermilk.

Using one hand, stir in a full circle to mix in the flour from the sides of the bowl. Add more buttermilk if necessary.

When dough forms together, put on a floured surface. Knead for just a little bit. Form into a disk about 2 inches thick.

With a knife cut a cross completely across the dough, making sure to go down the sides as well.

Place on a baking sheet and bake 15 minutes. Turn down the temperature to 400 degrees and bake another 20-30 minutes.

Corned Beef and Cabbage

1 corned beef brisket with seasoning packet
1 head cabbage, slided into wedges
Baby red potatoes

Place corned beef in roasting oven. Pour up to one inch of water over corned beef. Add spice packet.

Cook on 250 for about 2 hours.

Add cabbage and red potatoes.

Cook an additional hour.

These recipes are linked on:  Foodie FridayShow and Tell SaturdayStrut Your Stuff Saturday,  Kitchen Fun with my 3 SonsWeekend PotluckFoodie Friday, Rediscovering Lost Arts From Our Mothers Mix it Up MondaysMelt in your Mouth Mondays,  On the Menu Monday,  Show me Your Plaid Mondays

Saturday, March 16, 2013

St. Patricks Day Cheese Ball

Phil and I are going to a St. Patrick's Day party tonight and I wanted something green to bring. I saw this recipe on Pinterest for a red velvet cheese ball and thought it sounded so good as I love everything red velvelt. The recipe called to use red vevlet cake mix in the cheese ball which is already red. So I decided to use french vanilla cake mix instead and put in some food coloring. I think it looks like a perfect St. Patrick's Day treat.

St. Patrick's Day Cheese Ball
Adapted from What Megan's Making

8 ounces cream cheese, at room temperature
1/2 cup butter, at room temperature
1 1/2 cups french vanilla cake mix
2 tablespoons brown sugar
1/2 cup powdered sugar
1/2-3/4 cup mini chocolate chips
Vanilla wafers for serving

In a stand mixer beat cream cheese and butter until smooth. Add in the cake mix, brown sugar and powdered sugar, beat until smooth. Transfer to a large piece of plastic wrap and wrap into a ball.

Refridgerate for 2 hours.

Place mini chocolate chips in a shallow dish.

Unwrap the cheese ball and roll in chocolate chips.

Place on a serving plate and serve with vanilla wafers.

This recipe is linked to: Foodie FridayShow and Tell SaturdayStrut Your Stuff Saturday,  Kitchen Fun with my 3 SonsWeekend PotluckFoodie Friday, Rediscovering Lost Arts From Our Mothers Mix it Up MondaysMelt in your Mouth Mondays,  On the Menu Monday,  Show me Your Plaid Mondays

Tuesday, March 12, 2013

Roast Corn Meal Crusted Pork Loin with Sweet Corn BBQ Sauce

Cookbook Recipe #40

I have been trying to pick up cookbooks when I am in a different state or region. I like seeing all the differences from state to state in food. I picked up this cookbook on a trip to Hawaii with my family. It was the first cookbook I picked up on a trip. I have since picked up others and I really enjoy going through them. From this book I choose this pork recipe because well I am a huge fan of anything to do with corn. I thought cornmeal crusted pork sounded really good and with sweet corn bbq sauce....doubly good! I prefer pork and chicken with some type of sauce or marinade. And as I have said previously pork loin is not my favorite cut of pork. I thought with this sauce though, I would really like it. And I did, this is one of my favorite pork recipes that I have made. I really liked the sauce a lot. The original recipe called to puree the sauce, but I liked the idea of having actual pieces of corn in the sauce. I think I may even try making this but with chicken next time.

Roast Corn Meal Crusted Pork Loin with Sweet Corn BBQ Sauce
Adapted from the Ohana Style Cookbook

 1 Pork Loin
2 cups cornmeal
Olive oil

BBQ Sauce:

1 teaspoon  minced garlic
1 teaspoon onion powder
2 cups beef stock
1 tablespoon dijon mustard
1/2 cup ketchup
1 teaspoon salt
1 teaspoon cumin
1/4 teaspoon cayenne
1/2 cup corn

Preheat oven to 425 degrees.

On a small cookie sheet lined with foil mix corn, olive oil, salt and pepper. Roast about 10 minutes. Set aside.

Decrease temperature of oven to 350 degrees.

Salt and pepper the pork loin and roll in cornmeal.

Heat a medium skillet with olive oil over medium high heat. Sear pork loin on all sides. 2-3 minutes per side.

Roast pork loin for about 40 minutes.

In a medium saucepan combine all BBQsauce ingredients. Bring to a boil. Then reduce to a simmer for 15 minutes.

Serve on pork.

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Saturday, March 9, 2013

S'Mores Oatmeal

I am obsessed with the Hungry Girl's oatmeal breakfast bowls. And I am obsessed with anything S'mores related. So this recipe was a win win for me. The only thing bad about the Hungry Girl oatmeal recipes is that I did not have a lot of the the ingredients on hand at first. But once you get them, they are almost every oatmeal recipe. Like the 25 calorie pack of hot cocoa mix. I have regular hot chocolate mix in my pantry but not the 25 calorie pack version. And I still did not find that kind, I got a 50 calorie package, which to me was fine. She also calls to use Almond Breeze almond milk in all the oatmeal recipes. One good thing about this is that it lasts longer than regular milk in the fridge. This oatmeal is awesome and you do not miss the sugar or calories. I am sure you will be seeing lots of these recipes from me.

S'Mores Oatmeal
Adapted from Lisa Lillien

1/2 cup old fashioned oats
1 cup water
1 packet 50 calorie hot cocoa mix
Dash salt
1 cup Vanilla Almond Breeze
2 teaspoons mini semi-sweet chocolate chips
2 tablespoons mini marshmallows
1 tablespoon graham cracker crumbs

In a small saucepan mix oats, almond milk, salt, water and cocoa mix.

Bring to a boil and then reduce to a simmer. Cook for 12-15 minutes, stirring occasionally.

Transfer to a bowl  and top with chocolate chips, graham cracker crumbs and marshmallows.

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Thursday, March 7, 2013

Chicken Vesuvio

Cookbook Recipe #39

I think this is Rachael's best cookbook so far. The pictures are not professionally done which makes everything seem so much more real. I love that she showed us what she makes every day. I always wonder if what the cooking show stars show us on TV is really what they cook at home. With this cookbook you can tell that what she makes on TV is really what she makes at home. It is written very differently then most cookbooks in that it is almost like a notebook, and I really like it. All in all I think you should add this book to your collection!

I have been seeing recipes over and over for chicken vesuvio. I always say that I need to make it someday and then never do. I saw on the Food Network recently someone making chicken vesuvio and decided that I was definitely going to make it this week. I changed up Rachael's recipe in a few ways. Rachael's recipe used only chicken breasts and I wanted to use the whole chicken. Also, I used baby red potatoes instead of russet, because I prefer them and you can leave the skin on, win win! I also added some mushrooms, because well, I add mushrooms to anything that I think they would be good in. Phil and I both really liked this recipe a lot. And it's a one pot meal, even better!

Chicken Vesuvio
Adapted From Rachael Ray My Year in Meals

1/3 cup of olive oil
1 tablespoon minced garlic
8 baby red potatoes, quartered
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 whole chicken, cut up
Flour, for dredging
1/2 cup white wine
1/2 cup chicken broth
1/2 cup frozen peas, thawed
8 oz mushrooms, halved
1 teaspoon dried parsley

Preheat oven to 375 degrees.

In a skillet heat 1/4 cup olive oil over medium high heat. Add garlic, potatoes, mushrooms, oregano, rosemary and thyme. Cook until browned about 15 minutes. 

Meanwhile in a large dutch oven heat 2 tablespoons olive oil over medium high heat. 

Season chicken with salt and pepper. Coat in flour. Brown in skillet about 3-4 minutes per side. Once browned set chicken aside. Deglaze the pan with wine and broth. Add vegetables into the dutch oven. Add chicken. Cover pot and roast for 40-50 minutes or until chicken is done. 

With about 5 minutes left in cooking add frozen peas. 

Top with parsley to finish. 

 This recipe is linked on:  Full Plate ThursdayLink it Up ThursdayThriving on ThursdaysTasty Thursdays Foodie Friday, Foodie Friday, Foodie Friends Friday, Foodtastic Friday Fever, Weekend Wonders

Wednesday, March 6, 2013

Chicken Rice Soup with Greek Meatballs

 For being such a soup crazy that I am, I have not posted a soup in a while! I do not really get the name of this recipe as there is no chicken in it. It is made with chicken broth though, so I suppose. Nevertheless, it was a good soup. The Greek meatballs were really good. The original recipe called to soak white bread in milk and then use that for the bread crumbs, but I forgot to put white bread on the grocery list so I subbed panko and milk together and the meatballs came out super moist. I really enjoyed the spinach and feta cheese in them as well. A good tip for meatballs is to use a cookie dough scoop to make them, then they are all the same size. I think I learned that from Ina Garten. The only thing that was not my favorite in this recipe was the rosemary. Rosemary is not my favorite herb because I think it tastes like a tree. I use it sparingly, like in meat dishes. In soup I found it a little weird. I also used some vegetable broth combined with chicken broth for the base of the soup. I really like the combination as the vegetable broth has a really rich flavor. This is a nice twist on a classic soup recipe.

Chicken Rice Soup with Greek Meatballs
Adapted from Rachael Ray

Rice Pilaf:

2 tablespoons butter
1/2 cup orzo pasta
1 cup white long grain rice
2 cups chicken broth

For the Soup:

2 tablespoons olive oil
2 carrots, chopped
1/2 celery stick, chopped
1 teaspoon minced garlic
1 teaspoon dried rosemary
1 teaspoon dried oregano
1 teaspoon dried parsley
4 cups vegetable broth
2 cups chicken broth
2 cups water

For the Meatballs:

1 cup panko breadcrumbs
1/2 cup milk
1 pound ground turkey
1 egg
1 box frozen chopped spinach, thawed
1 teaspoon minced garlic
1 tablespoon lemon juice
1 tablespoon olive oil

Preheat oven to 375 degrees.

Prepare a large cookie sheet with parchment paper.

In a large bowl combine all meatball ingredients and mix well. Roll into 1 inch balls and arrange on cookie sheet. Bake for 25-30 minutes.

Heat olive oil in a large dutch oven or soup pot over medium high heat. Add carrots, celery, garlic, and herbs. Cook partially covered for 5 minutes. Add broth and water and bring to a boil. Reduce heat and simmer.

Meanwhile, in a medium sauce pan, heat butter over medium high heat. Add orzo and toast t deep golden brown. Stir in rice and stock. Bring to a boil, then reduce heat to low. Cover and cook for 18 minutes.

Add meatballs to soup.

Add orzo to soup when serving.

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Tuesday, March 5, 2013

California Burritos

French fries in a burrito, say what?!?! They are a must in a California Burrito! Today is Phil's birthday so I wanted to make his favorite food: Cali burritos. California burritos are only in San Diego. We lived there for 3 years and could not get enough of these. Every hole in the wall taco shop had these but Phil's favorite came from a place called Sombrero's.

Any time people came out to visit us we told them they had to get a California burrito. Most people did not understand the concept of the french fries inside, but once they tried it they absolutely loved it. One of our friends Cristy even asks for french fries in her burrito back home, here in Illinois. I have asked for it before as well, I always get a strange look though.

Here is a picture of the ever so famous burrito. How amazing does it look!?!

 Here is a picture of our Cali Burrito. Doesn't look quite as good, but let me tell you it was pretty close in flavor! I used Guy Fieri Carne Asada from Target.  You could always go to a Mexican grocer to get it too, they have it in their meat case. I really like the flavor of Guy's though, so this time I went with his. I bet if you try a burrito with fries, you will never want one without!

California Burritos

Carne Asada
Shredded Cheddar Cheese
Sour Cream
French Fries, cooked
Pico de Gallo
Flour Tortillas

Grill up carne asada on medium high heat for about 2-3 minutes per side.

Assemble burritos and enjoy!

This recipe is linked on:  Mix it Up MondaysMelt in your Mouth Mondays,  On the Menu Monday,  Show me Your Plaid Mondays, Tempt My Tummy TuesdayTasty Tuesday PartyTalent Show TuesdaysShow me What You Got TuesdaysShare it Link PartyTuesday Time Out Wednesday Extravaganza Cast Party WednesdayWhimsy Wednesday