tag:blogger.com,1999:blog-7621195666851829312024-03-13T05:40:34.688-07:00My Kitchen MisadventuresTashahttp://www.blogger.com/profile/09390149606163379643noreply@blogger.comBlogger40125tag:blogger.com,1999:blog-762119566685182931.post-67887851997175442622012-01-23T17:55:00.000-08:002012-01-23T17:55:38.134-08:00Chicken and Cheese Lasagna Roll UpsThese were super easy to throw together and unbelievably yummy! Not to mention they just looked pretty when I put them on the table ;) Most definitely not the healthiest recipe, but you have to have some comfort food once in a while! I think I may do this again for a meatless meal.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-ZIcejiSn4ZA/Tx4M01YPEMI/AAAAAAAADTU/bcHlw33Mxc4/s1600/Food.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/-ZIcejiSn4ZA/Tx4M01YPEMI/AAAAAAAADTU/bcHlw33Mxc4/s320/Food.jpg" width="320" /></a></div><br />
*I plan on freezing this batch. When I'm ready to bake them I'll just pull it out in the morning to thaw and reheat in a 375 oven.<br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;"><a href="http://www.ivillage.com/chicken-and-cheese-lasagna-roll-ups/3-r-60638" target="_blank">Chicken and Cheese Lasagna Roll Ups</a></span></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">2 C cooked chicken *I used half of a rotisserie chicken from Kroger*</div><div style="text-align: left;">1 C ricotta cheese</div><div style="text-align: left;">1/4 C grated parmesan cheese plus 2 T for sprinkling</div><div style="text-align: left;">1/4 C crumbled fetta cheese</div><div style="text-align: left;">1/4 C milk</div><div style="text-align: left;">2 T parsley</div><div style="text-align: left;">1/4 t Italian seasoning *optional*</div><div style="text-align: left;">1/8 t pepper</div><div style="text-align: left;">8 lasagna noodles, cooked and drained</div><div style="text-align: left;">2 C favorite spaghetti sauce</div><div style="text-align: left;">1 C frozen spinach, thawed and patted dry</div><div style="text-align: left;">1/2 C chopped mushrooms *I used crimini, they have great flavor*</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">In medium bowl combine chicken, cheeses, milk, pepper and Italian seasoning. Spread 1/3-1/2 C mixture on each noodle and pat into a flat line down the middle of the noodle; roll up like a jelly roll. In a 9x13 baking dish spread 1 C spaghetti sauce until bottom is coated. Arrange lasagna noodles seam side down in the sauce in the pan. Top with remaining sauce down the middle of each roll. Sprinkle parmesan cheese and parsley on each one. Cover with foil and bake at 375 for 25-30 minutes.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">*I found through trial and error the easiest way to do this is get your water to a rolling boil and drop your noodles in one at a time. I cooked mine for two minutes less than the recommended time. After they were done I laid out a sheet of aluminum foil and using tongs to transfer each noodle to the foil. I found that doing it this way helped avoid tearing the noodles. After they are laid out top with cheese mixture, roll up and place in pan and then throw away the foil and the mess! </div><div style="text-align: left;"><br />
</div>Tashahttp://www.blogger.com/profile/09390149606163379643noreply@blogger.com0tag:blogger.com,1999:blog-762119566685182931.post-6804834306423466012012-01-04T09:06:00.000-08:002012-01-24T06:01:04.447-08:00Quinoa and black bean tacosI found this recipe for quinoa and black bean salad on my favorite food blog, <a href="http://www.melskitchencafe.com/" target="_blank">Mel's kitchen cafe</a>, but once I had it made it just wasn't very good as a salad like side dish. So I put it in a tortilla with tomatoes, avocados, sour cream and cheese. AmAzInG!!! The salad is slightly spicy and the avocados are so smooth and creamy, the flavors just blend perfectly. Mellie LOVED it and gobbled up three giant tacos. It was such a healthy meal I had no issue letting her have seconds and thirds. I'm so glad she likes quinoa since she's not a big meat eater. The first few times I made it no one really liked it then I came across some tips for making it taste better. You need to soak it for 15min-1 hour and then rinse it really well before cooking. Then instead of using the 2:1 water to quinoa ratio usually suggested drop it down to about 1.5:1 and cook it on a lower heat for about 20-25 minutes. It produces such a light and fluffy texture. SO good!!<br />
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<div style="color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;"><span style="font-size: medium; font-weight: bold; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><a href="http://www.melskitchencafe.com/2010/07/black-bean-and-sweet-corn-quinoa-salad.html" target="_blank">Black Bean and Sweet Corn Quinoa Salad</a></span><em style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br />
</em></div><div style="color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">INGREDIENTS:<br />
1 tablespoon olive oil<br />
1 medium yellow onion, chopped<br />
2 cloves garlic, minced<br />
3/4 cup uncooked quinoa<br />
1 cups chicken or vegetable broth<br />
1 teaspoon ground cumin<br />
1/4 teaspoon cayenne pepper<br />
1/2 teaspoon salt<br />
1/2 teaspoon freshly ground black pepper<br />
1 cup frozen/canned sweet white corn<br />
2 (15-ounce) cans black beans, drained and rinsed</div><div style="color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">DIRECTIONS:<br />
In a medium pot, heat the olive oil over medium heat. When shimmering and hot, add the onions and saute for 4-5 minutes, stirring often. Add the garlic and stir for a minute or two until the garlic is fragrant, being careful not to burn the garlic.</div><div style="color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Add the quinoa and sauté for a minute or two. Cover with broth, stir in cumin, cayenne pepper, salt and pepper. Bring the mixture to a boil. Cover, reduce heat and let simmer for 20-25 minutes (or until all the liquid is absorbed).</div><div style="color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Stir in the frozen corn and black beans. Cover and let the pot sit off the heat until the corn and beans are heated through, about 5-6 minutes. </div>Tashahttp://www.blogger.com/profile/09390149606163379643noreply@blogger.com0tag:blogger.com,1999:blog-762119566685182931.post-86018959045715014462011-12-06T19:32:00.000-08:002012-01-24T06:01:28.476-08:00Mozzarella-Baked Gnocchi<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><a href="http://cassiecraves.blogspot.com/2011/11/mozzarella-baked-gnocchi.html" target="_blank"><b><span class="Apple-style-span" style="font-size: large;">Mozzarella-Baked Gnocchi </span></b></a></span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #222222; line-height: 18px;"><br />
</span></span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #222222; line-height: 18px;">2 packages vacuum-packed gnocchi (I think they run about 15.75 ounces each)</span><span class="Apple-style-span" style="color: #222222; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="color: #222222; line-height: 18px;">1 tablespoon olive oil</span><span class="Apple-style-span" style="color: #222222; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="color: #222222; line-height: 18px;">1 tablespoon butter</span><span class="Apple-style-span" style="color: #222222; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="color: #222222; line-height: 18px;">1 onion, chopped</span><span class="Apple-style-span" style="color: #222222; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="color: #222222; line-height: 18px;">3 cloves garlic, chopped</span><span class="Apple-style-span" style="color: #222222; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="color: #222222; line-height: 18px;">1/8 to 1/4 teaspoon crushed red pepper flakes</span><span class="Apple-style-span" style="color: #222222; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="color: #222222; line-height: 18px;">Salt and pepper to taste</span><span class="Apple-style-span" style="color: #222222; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="color: #222222; line-height: 18px;">1 15-ounce can tomato sauce</span><span class="Apple-style-span" style="color: #222222; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="color: #222222; line-height: 18px;">1 15-ounce can diced Italian-style tomatoes</span><span class="Apple-style-span" style="color: #222222; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="color: #222222; line-height: 18px;">1 tablespoon Italian seasoning</span><span class="Apple-style-span" style="color: #222222; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="color: #222222; line-height: 18px;">1/2 to 1 pound fresh mozzarella cheese, sliced (I use a full pound, because we like it really cheesy)</span><span class="Apple-style-span" style="color: #222222; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="color: #222222; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="color: #222222; line-height: 18px;">1. Cook gnocchi in boiling salted water, one minute shy of directions on package; drain.</span><span class="Apple-style-span" style="color: #222222; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="color: #222222; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="color: #222222; line-height: 18px;">2. Meanwhile, heat butter and olive oil in a large skillet. Add onion and cook until softened. Add garlic, and cook and stir for 30 seconds. Add red pepper flakes and salt and pepper to taste.</span><span class="Apple-style-span" style="color: #222222; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="color: #222222; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="color: #222222; line-height: 18px;">3. Stir in tomato sauce, diced tomatoes, and Italian seasoning. Heat to boiling. Taste for seasoning and adjust as needed.</span><span class="Apple-style-span" style="color: #222222; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="color: #222222; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="color: #222222; line-height: 18px;">4. Add sauce to cooked gnocchi. Pour into a greased 9 x 13-inch baking dish. Top with slices of mozzarella cheese.</span><span class="Apple-style-span" style="color: #222222; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="color: #222222; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="color: #222222; line-height: 18px;">5. Broil until cheese is melted and begins to blister. Serve.</span></span><br />
<div style="clear: both; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"></div><div id="lws_0" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><div class="linkwithin_outer" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div class="linkwithin_inner" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 358px;"></div></div></div><br />
<div><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><span style="font-family: Verdana, sans-serif; font-size: 11px;"><br />
</span></span></div>Tashahttp://www.blogger.com/profile/09390149606163379643noreply@blogger.com0tag:blogger.com,1999:blog-762119566685182931.post-959237127333109962011-12-06T19:29:00.000-08:002011-12-06T19:29:42.797-08:00Leftover Stuffing Frittata<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">We had a TON of stuffing left over and I really didn't want to throw it away so I googled recipes until I came across one that I thought everyone would like. This one was a hit. Melody was the only one that had issue with it and that's only because I dared to put sausage in it lol!</span><br />
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<div class="recipe-meta clrfix" style="border-bottom-color: rgb(221, 221, 221); border-bottom-style: dotted; border-bottom-width: 1px; margin-bottom: 14px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 7px; padding-left: 0px; padding-right: 0px; padding-top: 0px; zoom: 1;"><h1 class="recipe-title" style="font-family: 'trebuchet ms', sans-serif; font-weight: bold; line-height: 15px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-size: large;"><a href="http://www.foodnetwork.com/recipes/robin-miller/stuffing-frittata-recipe/index.html" target="_blank">Stuffing Frittata</a></span></h1></div><div class="rcp-wrap clrfix" style="clear: left; line-height: 15px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; zoom: 1;"><div class="body-text" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><ul class="kv-ingred-list1" style="line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 7px; margin-top: 3px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 7px; padding-top: 0px;"><li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 to 3 cups leftover <a class="crosslink" debug="40 47" href="http://www.foodterms.com/encyclopedia/stuffing/index.html" style="color: #2f2f2f; cursor: default; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;">stuffing</a></span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1-2 cups shredded <a class="crosslink" debug="69 75" href="http://www.foodterms.com/encyclopedia/cheddar/index.html" style="color: #2f2f2f; cursor: default; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;">Cheddar</a> or Colby </span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">6 large eggs</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 large egg whites</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3/4 cup milk</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon mustard powder</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 teaspoon ground nutmeg</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons grated Parmesan</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Salt and pepper</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon chopped fresh <a class="crosslink" debug="316 329" href="http://www.foodterms.com/encyclopedia/parsley/index.html" style="color: #2f2f2f; cursor: default; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;">parsley leaves</a></span></li>
</ul><h2 style="font-weight: bold; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 14px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Directions</span></h2><div class="instructions" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div class="instruction" style="line-height: 20px; margin-bottom: 7px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Preheat broiler.</span></div><div style="line-height: 20px; margin-bottom: 7px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Coat an ovenproof nonstick skillet with cooking spray and place over medium heat. Put stuffing in the bottom of pan to warm and stir to break up a little. Sprinkle cheese over top.</span></div><div style="line-height: 20px; margin-bottom: 7px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></div><div style="line-height: 20px; margin-bottom: 7px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In a medium bowl, whisk together eggs, egg whites, milk, <a class="crosslink" debug="273 279" href="http://www.foodterms.com/encyclopedia/mustard/index.html" style="color: #2f2f2f; cursor: default; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;">mustard</a> powder, and nutmeg. Pour mixture over stuffing and <a class="crosslink" debug="332 337" href="http://www.foodterms.com/encyclopedia/cheese/index.html" style="color: #2f2f2f; cursor: default; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;">cheese</a> to cover stuffing. Sprinkle <a class="crosslink" debug="367 374" href="http://www.foodterms.com/encyclopedia/parmesan/index.html" style="color: #2f2f2f; cursor: default; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;">Parmesan</a> over top. Cook on stovetop over low heat for 5 to 7 minutes. Transfer to the broiler and broil for about 2 minutes, until egg is cooked through and cheese is golden and bubbly.</span></div><div style="line-height: 20px; margin-bottom: 7px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></div><div style="line-height: 20px; margin-bottom: 7px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Sprinkle with salt, pepper, and fresh parsley. Serve with sliced <a class="crosslink" debug="630 637" href="http://www.foodterms.com/encyclopedia/tomato/index.html" style="color: #2f2f2f; cursor: default; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;">tomatoes</a></span></div></div></div></div>Tashahttp://www.blogger.com/profile/09390149606163379643noreply@blogger.com0tag:blogger.com,1999:blog-762119566685182931.post-17176992978436641282011-10-28T17:40:00.000-07:002012-01-24T06:03:52.081-08:00Flank Steak Stir FryI found this recipe because I had some flank steak and no idea what to do with it. It just so happened that asparagus AND red peppers were on sale. It was providence! So so yummy! If you like asparagus you will LOVE this. Jared wished he had doubled the sauce, but he likes things extra saucy. I think it was fine as it was. <br />
<div style="text-align: center;"><a href="http://simplyrecipes.com/recipes/flank_steak_stir-fry_with_asparagus_and_red_pepper/"><span class="Apple-style-span" style="font-size: large;">Flank Steak Stir Fry with Asparagus and Red Peppers</span></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">3 T vegetable oil</div><div style="text-align: left;">1 lb asparagus trimmed and cut into 2" pieces</div><div style="text-align: left;">1 lb flank steak sliced into long, thin strips</div><div style="text-align: left;">2 red bell peppers sliced into strips</div><div style="text-align: left;">2 t cornstarch dissolved into 3 T water</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><i><b>all purpose stir fry sauce</b></i></div><div style="text-align: left;">3 T soy sauce</div><div style="text-align: left;">1 t finely chopped, fresh ginger (i didn't have fresh so I used powdered)</div><div style="text-align: left;">1 sm clove garlic, minced or pressed</div><div style="text-align: left;">1 green onion, including green tops, chopped finely</div><div style="text-align: left;">1/2 t chili oil ( I used 1/2 t vegetable oil with a dash of cayenne pepper)</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">1. While chopping ingredients, bring a small saucepan of water to boil. Parboil the asparagus for two minutes, drain, rinse with cold water, drain again and set aside. If you are planning to serve this dish with rice start that now.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">2.Prepare the all purpose stir fry sauce by combining ingredients in a small bowl and set aside.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">3. Stir fry the asparagus in a wok (or thick bottomed pan with at least 2" sides that can take high heat) in 1 T of oil, on high heat, for about 2 minutes until lightly browned. Remove asparagus from the pan and set aside.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">4. Add another 1 T of oil to the pan and stir fry the beef strips, in two batches if necessary, for 2-3 minutes until browned but still pink inside. Return the first batch of beef to the pan and add the bell pepper. Stir and toss over high heat until just beginning to wilt, 1-2 minutes.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">5. Quickly stir the cornstarch liquid and add it to the pan along with the stir fry sauce. Cook until sauce thickens, 1-2 minutes. Return the asparagus to the pan, toss to evenly coat and serve with steamed rice</div>Tashahttp://www.blogger.com/profile/09390149606163379643noreply@blogger.com0tag:blogger.com,1999:blog-762119566685182931.post-87619337162679503822011-10-14T18:41:00.000-07:002012-01-24T06:01:57.609-08:00Acorn Squash SoupAll I can say is YUM! We had this with some yummy, crusty bread and it filled us right up!<br />
<br />
<div style="text-align: center;"><b><a href="http://allrecipes.com/recipe/acorn-squash-soup/detail.aspx">Acorn Squash Soup</a></b></div><span class="Apple-style-span" style="color: #666666; font-family: Verdana, Arial, sans-serif; font-size: 11px;"></span><br />
<div class="ingredients" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><ul style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1 small onion</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1/4 cup chopped celery</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">2 tablespoons butter or margarine</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">2 tablespoons all-purpose flour</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1 teaspoon chicken bouillon granules</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1/2 teaspoon dill weed</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1/4 teaspoon curry powder</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">dash cayenne pepper</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">2 cups chicken broth</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1 (12 ounce) can evaporated milk</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">3 cups mashed cooked acorn squash</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1/2 cube cream cheese</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">salt and pepper to taste</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">5 bacon strips, cooked and crumbled</li>
</ul><div><span class="Apple-style-span" style="line-height: 16px;"><br />
</span></div><div><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif; line-height: normal;"></span></span><br />
<h3 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #7a7a7a; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: normal;"><br />
</span></span></h3><ol style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; list-style-image: initial; list-style-position: initial; list-style-type: decimal; margin-bottom: 0px; margin-left: 16px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 16px; padding-right: 0px; padding-top: 0px;"><li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="color: #666666; line-height: normal;"><span class="plaincharacterwrap break" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: Arial, Helvetica, sans-serif; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">In a large saucepan, saute the onion and celery in butter. Stir in flour, bouillon, dill, curry and cayenne until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes. Add the squash, salt and pepper; heat through.</span></span></span></li>
<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="color: #666666; line-height: normal;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="plaincharacterwrap break" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: Arial, Helvetica, sans-serif; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">In a blender, process the soup in batches until smooth, add cream cheese at this point into one of the batches. Pour into bowls; garnish with bacon.</span></li>
</span></span></ol></div><ul style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li></li>
</ul></div>Tashahttp://www.blogger.com/profile/09390149606163379643noreply@blogger.com0tag:blogger.com,1999:blog-762119566685182931.post-6014325939712612072011-10-10T18:00:00.000-07:002012-01-24T06:08:11.521-08:00chicken and dumpling soupYet another recipe from Melanie at <a href="http://www.melskitchencafe.com/">Mel's kitchen cafe</a>. I swear over half of my weekly menu comes from her site!<br />
<br />
<div style="text-align: center;"><a href="http://www.melskitchencafe.com/2010/02/chicken-and-vegetable-dumpling-soup.html"><b>Chicken and Vegetable Dumpling Soup</b></a></div><br />
*Serves 6<br />
<br />
<i>Chicken and Broth:</i><br />
4 cups chicken broth<br />
4 cups water<br />
2-3 chicken breasts (about 1 1/2 pounds)<br />
<i>*I did two chicken breasts, but after I shredded it it seemed like way too much, so I halved it. Next time I'll only do one.*</i><br />
<br />
<i>Vegetables:</i><br />
1 1/2 tablespoons olive oil<br />
2 stalks celery, chopped<br />
2 large carrots (6-7 baby carrots), chopped<br />
1 onion, chopped<br />
1 ½ teaspoons salt<br />
1 teaspoon dried thyme<br />
1/4 teaspoon pepper<br />
1/2 cup frozen peas<br />
<i>*I double the veggies because I like them :)*</i><br />
<br />
<br />
<i>Dumplings:</i><br />
1 cup flour <br />
2 teaspoons baking powder<br />
1/2 teaspoon salt<br />
1/4 teaspoon dried thyme or sage <br />
1/2 cup sour cream <br />
1/2 cup milk <br />
1 tablespoon vegetable or canola oil<br />
<br />
In a large pot, boil the chicken broth, water and chicken breasts until the chicken is cooked through and tender (about 15 minutes). Remove the chicken from the pot, reserving the broth in the pot, and shred the chicken with two forks. Set the chicken aside and keep the broth warm on the stove. <br />
<br />
While the chicken is boiling, in a large skillet, heat 1 1/2 tablespoons olive oil over medium heat. When the oil is hot, add the celery, carrots and onions. Saute for about 6-7 minutes until the vegetables are tender. Add the vegetables to the hot broth in the pot after the chicken has been removed. Add salt, thyme and pepper to the vegetable/broth mixture and stir to combine. Heat the soup to a simmer.<br />
<br />
In a small bowl, blend ½ cup cold water and 1/4 cup flour with a wire whisk until smooth. Whisking vigorously, slowly add the flour mixture into the hot vegetables and broth and whisk until well combined. Add ½ cup frozen peas and the reserved chicken and cook, stirring gently for one minute.<br />
<br />
For the dumplings, in a medium bowl, stir together the dry ingredients. In a separate bowl, combine sour cream, milk and oil. Add the liquid ingredients to the dry ingredients and stir just until combined (don't overmix, it is ok if there are a few dry spots of flour here and there). <br />
<br />
Heat the soup to boiling and drop teaspoonful amounts (the dumplings should be<i> small</i>, they'll expand while cooking) of dumpling dough into the boiling soup, covering the entire surface of the soup (don't make more than one layer of dumplings). Reduce the heat to simmering, cover and let the dumplings cook for 15 minutes. Do not lift the lid of the pot while the dumplings cook. <br />
<br />
When the dumplings have cooked fully, remove the lid and gently stir the dumplings to break them apart. Serve.Tashahttp://www.blogger.com/profile/09390149606163379643noreply@blogger.com0tag:blogger.com,1999:blog-762119566685182931.post-87785020133522959712011-10-01T18:31:00.000-07:002011-10-01T18:31:32.410-07:00Dry Onion Soup Mix<div style="text-align: center;">Dry Onion Soup Mix</div>3/4 c instant minced onion (1 bottle of the 5th season brand at Walmart is the exact amount) <br />
1/3 c beef bouillon granules<br />
4 tsp onion powder<br />
1/4 tsp celery salt<br />
1/4 tsp sugar<br />
1/8 tsp white pepper<br />
<br />
Mix all ingerdients together well. Store up to 6 months in cool dry place. Stir before each use. 5 TBS of mix is equal to 1 package of purchased soup mixEileenhttp://www.blogger.com/profile/02138888211219031555noreply@blogger.com0tag:blogger.com,1999:blog-762119566685182931.post-49778427562279934182011-10-01T18:29:00.000-07:002011-10-01T18:29:51.990-07:00Cranberry CrunchCranberry Crunch<br />
3 c unpeeled apples, chopped<br />
1 16 oz can whole cranberry sauce<br />
2 TBS butter, melted<br />
1 c quick- cooking oatmeal<br />
1/3 c light brown sugar<br />
1/4 c flour<br />
1/4 c chopped walnuts<br />
<br />
Combine apples and cranberry sauce. Spread in 8x8 in pan Combine remaining ingredients and spread over apple/cranberry mixture. Bake 30-40 minutes at 350 degrees. Serve warm. If I have them I add dried craisins to the mix also.Eileenhttp://www.blogger.com/profile/02138888211219031555noreply@blogger.com0tag:blogger.com,1999:blog-762119566685182931.post-72114761160136998522011-09-10T18:09:00.000-07:002012-01-24T06:08:58.156-08:00Texas Pork Chops<div>4 6-oz center cut pork chops</div><div>1/2 tsp black pepper</div><div>1/2 c. brown sugar</div><div>3/4 c. ketchup</div><div>1 yellow onion, chopped</div><div>2 garlic cloves, minced</div><div>1 tsp chili powder</div><div></div><div>In a saucepan, mix together black pepper, brown sugar, ketchup, onion, garlic, and chili</div><div>powder. Simmer for 15 minutes or until thickened. Place pork chops on a grill over medium heat and spoon a tablespoon of sauce over each one. Grill until cooked through, adding remaining sauce throughout the process.</div>Eileenhttp://www.blogger.com/profile/02138888211219031555noreply@blogger.com0tag:blogger.com,1999:blog-762119566685182931.post-47151180517427845992011-03-14T09:45:00.000-07:002011-03-14T09:45:54.157-07:00Oh so yummy salad!I got this recipe from <a href="http://www.melskitchencafe.com/">Mel's kitchen cafe</a>. She literally changed the way I look at cooking. More than half the recipes that make regular appearances at my dinner table came from her blog. If you haven't visited her site you should!<br />
<br />
I love that my hubby is game for whatever I make for dinner, including salad. Salad was not something we had as a main course very often when I was growing up. Mostly because my dad is such a meat & potatoes kind of guy. Jared, however just said thanks for dinner and then proceeded to polish off two helpings. I can't tell you how much pleasure I get out of watching my family consume mass amounts of vegetables! This salad is definitely one I'll be making again. It was sweet and crunch and creamy and salty and it all blended together to perfection!<br />
<br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;">Sweet Chicken Salad</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px;">1 1/2 pounds boneless, skinless chicken breasts (about 3-4 medium)<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />Salt and black pepper<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1 tablespoon vegetable or canola oil<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1/2 cup water<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1 large head romaine lettuce, torn into bite-size pieces (about 8-10 cups)<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />8 ounces sharp or extra-sharp cheddar cheese, cut into 1/2-inch cubes<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1 Granny Smith apple, cored and chopped or sliced thin<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1/2 red onion, sliced thin<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1/4 cup dried cranberries<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1 cup spiced pecans, store-bought or following the simple recipe below</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px;">*It also called for homemade cranberry</span></span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px;"> vinaigrette, but that was more work than I was willing to put in so I just bought some low cal raspberry vinaigrette and it tasted fantastic!</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px;"></span></div><div style="margin-bottom: 1.571em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Pat the chicken dry with paper towels and season both sides with the salt and pepper. Heat the oil in a large 12-inch nonstick skillet over medium heat until the oil is shimmering and hot. Add the chicken and cook until it is nicely browned on one side, about 3 minutes. Flip the chicken over, add the water, and cover the skillet. Cook the chicken, letting it poach, until it is cooked through, about 5-7 minutes. Transfer the chicken to a cutting board and let it cool slightly before carving.</div><div style="margin-bottom: 1.571em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Toss the lettuce, cheese, apple, pecans, onion and dried cranberries together. Divide the salad among the serving plates. Slice the chicken on a diagonal and arrange over the salad. Serve with the vinaigrette. I prefer to let everyone douse their own salad with dressing, but you could toss the salad with 1/2 cup or so of the vinaigrette before assembling it on the plates and serve the extra dressing on the side.</div><div style="margin-bottom: 1.571em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><em style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><strong style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Quick Spiced Pecans:</strong></em><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />2 tablespoons butter<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1/2 teaspoon salt<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1/4 teaspoon pepper<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1/2 teaspoon ground cinnamon<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1/8 teaspoon ground cloves<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1/8 teaspoon ground allspice<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />2 cups pecan halves<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1 tablespoon sugar</div><div style="margin-bottom: 1.571em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Melt the butter in a 12-inch nonstick skillet over medium-low heat. Stir in the spices and then the pecans. Toast the nuts, stirring often, until the color deepens slightly and they are lightly toasted, about 5-7 minutes. Transfer the nuts to a bowl and toss with the sugar. Let them cool completely before tossing with the salad. *watch these carefully as they're toasting, I got distracted and they burned. </div>Tashahttp://www.blogger.com/profile/09390149606163379643noreply@blogger.com0tag:blogger.com,1999:blog-762119566685182931.post-12825813956876849162011-03-08T13:21:00.000-08:002012-01-24T06:04:47.082-08:00Stuffed French ToastSo this wasn't strictly low GI since I didn't use skim milk, splenda, or the egg substitute, but I like to think it was still pretty healthy. It was sweet enough that we didn't need syrup or any other topping. This is definitely on the menu rotation!<br />
<div><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;"><b><a href="http://www.gidiet.com/en-us/recipes.php?recipe=Berry-Stuffed+French+Toast">Stuffed French Toast</a></b></span></div><div><br />
</div><div><div style="-webkit-border-horizontal-spacing: 10px; -webkit-border-vertical-spacing: 10px; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12pt; text-align: left;"><b>Berry Filling:</b><br />
4 cups mixed field berries (fresh or frozen)<br />
3 tbsp sugar substitute<br />
1 tsp grated lemon zest<br />
1 tbsp cornstarch</div><div style="-webkit-border-horizontal-spacing: 10px; -webkit-border-vertical-spacing: 10px; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12pt; text-align: left;"><b><br />
</b></div><div style="-webkit-border-horizontal-spacing: 10px; -webkit-border-vertical-spacing: 10px; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12pt; text-align: left;"><b>French Toast:</b><br />
1-1/4 cups liquid egg<br />
2 cups skim milk<br />
1 tbsp sugar substitute<br />
2 tsp vanilla<br />
1 tsp cinnamon<br />
2 tbsp (approx) canola oil<br />
12 slices whole-grain bread</div><ol style="-webkit-border-horizontal-spacing: 10px; -webkit-border-vertical-spacing: 10px; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 16px;"><li>Make berry filling: In saucepan over medium heat, combine berries, sugar substitute, and lemon zest; cook for about 5 minutes or until sugar substitute is dissolved and berries have released some of their juice. In small bowl, blend cornstarch with 1 tbsp of juice from berries; stir into berry mixture. Increase heat to high and cook, stirring constantly, for about 5 minutes or until thickened. Remove from heat and set aside.</li>
<li>Make French toast: In large bowl, whisk together egg, milk, sugar substitute, vanilla and cinnamon.</li>
<li>Brush 1 tsp oil onto non-stick griddle or large non-stick skillet over medium-high heat. Dip bread 1 slice at a time, into egg mixture, pressing down and letting soak for 10 seconds; turn and press again for 10 seconds. Lift out, letting excess mixture drip back into bowl. Fry soaked bread slices, 2 at a time (4 at a time if using griddle), for 3 minutes; turn 1 piece over and evenly spread golden brown side with 2 heaping tbsp of the berry filling. Flip second slice, cooked side down, onto filling to form sandwich; press firmly with back of spatula. Continue frying for 3 minutes; turn sandwich over and fry for 3 minutes longer or until golden brown on both sides. Repeat with remaining bread slices, brushing griddle with more oil as needed.</li>
<li>Put any leftover berry filling in bowl and serve alongside toasts.</li>
</ol><div><span class="Apple-style-span" style="font-family: Verdana, Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 10px; -webkit-border-vertical-spacing: 10px;"><br />
</span></span></div></div>Tashahttp://www.blogger.com/profile/09390149606163379643noreply@blogger.com0tag:blogger.com,1999:blog-762119566685182931.post-82271755933796236702011-03-07T12:04:00.000-08:002011-03-07T12:04:03.275-08:00Chicken Cordon BleuThis is a little different than the recipe I usually use so I wasn't sure if it would be good. It turned out a little dry, probably because I didn't use all of the butter. 1/4 C seemed like a lot, but obviously it needed it! Again I served it with steamed veggies, a salad and mashed potatoes. I've started serving the salad first because my kids tend to eat more of it when they have nothing else on their plate.<br />
<br />
6 boneless, skinless chicken breasts<br />
6 slices swiss cheese<br />
6 thin slices lean ham<br />
1/4 C butter, melted<br />
6 tsp dried parsley<br />
<br />
<ol><li>Preheat the oven to 375</li>
<li>Pound out chicken breasts with meat hammer until they are all about the same thickness. I used two chicken breast for my little family and just cut them in half. It was enough to feed us all and some left over for Jared the next day.</li>
<li>Place 1 cheese slice and 1 piece of ham inside each breast. Roll up and secure with toothpicks.</li>
<li>Dip breasts in butter and sprinkle with parsley.</li>
<li>Bake in a covered baking dish for 45-55 minutes.</li>
</ol>Tashahttp://www.blogger.com/profile/09390149606163379643noreply@blogger.com1tag:blogger.com,1999:blog-762119566685182931.post-2891470433845531032011-03-07T11:53:00.000-08:002011-03-07T11:53:23.040-08:00Pork Bites with ApplesThis is a low GI meal and I was really impressed with how filling and yummy it was! The kids even ate some, which is high praise. I served this with steamed fresh green beans, cauliflower, and boiled new potatoes.<br />
<br />
2 TB olive oil<br />
1 1/4 lbs lean pork loin, cut into bite sized pieces<br />
1 onion, coarsely chopped<br />
2 tsp grated lemon rind<br />
1 C apple juice<br />
2/3 C water<br />
2 crisp eating apples, such as Granny smith, cored and sliced<br />
3 TB chopped fresh parsley<br />
<br />
<br />
<ol><li>Heat olive oil in a large skillet over medium-high heat. Brown pork. Transfer pork to a platter.</li>
<li>Add onions to the pan, and brown lightly. Remove onions to the platter and drain any fat from the skillet. Return to heat and stir in lemon rind, apple juice, and water and boil for about 3 minutes. Return pork and onions to the skillet and cook over low to medium heat for about 25 minutes or until tender.</li>
</ol>Add apples to the pan and cook for about 5 minutes. Transfer pork, onions, and apples to a warmed serving dish. Sprinkle with parsley.Tashahttp://www.blogger.com/profile/09390149606163379643noreply@blogger.com0tag:blogger.com,1999:blog-762119566685182931.post-72427869416517498362010-08-17T13:45:00.000-07:002012-01-24T06:05:04.742-08:00Best whole wheat bread EVER!! Right before I got my fantastic new kitchen aid I decided to venture into bread making. I wanted to make all of our bread and stop spending so much on store bought. I tried two or three different recipes, and they were all ok, but not amazing. When I tried this one I was sold! <br />
It's 100% whole wheat, but still light and fluffy. It's dense enough that I can cut it thin, but not so heavy that it feels like a stone in your stomach like some of the other ones I tried! It has a lot of ingredients, but one of the things she does is when she makes one batch, she then mixes all the dry ingredients for a few more batches into Ziploc bags. Then when your ready to make more you just get your yeast ready, add the vinegar and butter and dump the mix in. Easy peasy! I've been making this for about a month now and I still think it's worth all the effort. I'll link to her video too so you can see how she makes it if your not familiar with bread baking. It helped me a ton! Also I usually double this because my family goes through two loaves of bread in a week.<br />
Making it by hand was tough, but not impossible. However, with a mixer to do all the work for you this recipe is down right simple! Just one more reason to love my hubby! :)<br />
<br />
<div align="center"><strong><span style="font-size: large;">Easy whole wheat bread (1 loaf)</span></strong></div><div align="center"><span style="font-size: x-small;">slightly adapted from everydayfoodstorage.net</span></div><div align="center"><br />
</div><div style="text-align: left;">1 1/4 cup warm water</div><br />
1 Tbs active dry yeast<br />
1/4 C 1/3 cup brown sugar<br />
2 3/4 C whole wheat flour <br />
1/4 C wheat gluten<br />
1 tsp salt<br />
2 Tbs nonfat non instant dry milk<br />
1 Tbs butter<br />
1 Tblsp vinegar<br />
1/4 C potato flakes (NOT potato pearls)<br />
<br />
<ol><li>Mix ingredients in order listed in mixing bowl of mixer with dough hook attachment (like kitchen-aid) for 12-15 minutes. </li>
<li>Let rise until double, 1-1 1/2 hours. </li>
<li>Punch down, roll out into a rectangle. Roll up like a jelly roll and tuck under the ends. Place in lightly greased bread pan and let rise again until double. </li>
<li>*Place in cold oven, turn to 350 and bake for 38 minutes. If your not sure if its done, turn onto wire rack and tap the bottom. It should sound hollow. </li>
</ol><br />
<a href="http://everydayfoodstorage.net/2009/03/11/making-homemade-bread-the-food-storage-recipe-challenge/food-storage-recipes">Here's the video link.</a><br />
<br />
*I don't follow her baking time and temp. I got this from another blog. Melony from melskitchencafe.com has a ton of tips and tricks on her blog. She hasn't failed me yet. She said that no matter what bread recipe she used she always bakes it this way and its always perfect. I've done it the way the recipe calls for and the way Melony suggests and I like the latter much better.Tashahttp://www.blogger.com/profile/09390149606163379643noreply@blogger.com0tag:blogger.com,1999:blog-762119566685182931.post-40637513648076627832010-08-17T13:16:00.000-07:002012-01-24T06:03:19.209-08:00Summer Garden Vegetable SoupI found this recipe yesterday and since I had all the veggies it called for sitting in my fridge just begging to be used I decided we'd give it a try. I truly love all the colors and textures and flavors in this soup. It was like a symphony in my mouth. Jared's not a huge fan of veggies, but even he liked this one. Definitely on the dinner rotation through fall! <br />
<br />
<div align="center"><strong><span style="font-size: large;">Summer Garden Vegetable Soup</span></strong></div><div align="center"><span style="font-size: x-small;">from </span><a href="http://www.melskitchencafe.com/"><span style="font-size: x-small;">www.melskitchencafe.com</span></a></div><br />
3 med zucchini, chopped into bite sized pieces<br />
4 med tomatoes, chopped into bite sized pieces<br />
2 Tbs minced fresh parsley (I didn't have any on hand, so I didn't add this)<br />
1 tsp dried basil (or 1 Tbs fresh)<br />
2 Tbs butter<br />
1 med onion, chopped<br />
1/4 C flour<br />
1 tsp salt <br />
1/4 tsp pepper<br />
3 C chicken broth<br />
1 tsp lemon juice<br />
1 (12 oz) can evaporated milk<br />
1 1/2 C frozen or fresh corn kernels<br />
1/4 C freshly grated Parmesan cheese<br />
<br />
<ol><li>In a large pot, melt the butter over medium heat. Add zucchini, basil, parsley and onion and saute, stirring occasionally, for 2-3 minutes. </li>
<li>Add the flour, salt and pepper. Stir and cook for one minute.</li>
<li>Gradually add chicken broth, stirring constantly until fully incorporated. Add the lemon juice and mix well.</li>
<li>Bring the soup to a simmer, stirring to prevent sticking, and cook for 2-3 minutes, until the zucchini is tender but still has some bite to it.</li>
<li>Add the tomatoes, evaporated milk, and corn. Bring the soup to a boil and reduce heat to med-low. Cover the soup and simmer until the corn and zucchini are tender. Stir in cheese just before serving.</li>
</ol>Tashahttp://www.blogger.com/profile/09390149606163379643noreply@blogger.com0tag:blogger.com,1999:blog-762119566685182931.post-80649768822491611162010-05-14T14:12:00.000-07:002012-01-24T06:10:31.416-08:00Minestrone SoupThis is one of my favorite soups of all time. I love all the veggies I can include and since I keep every thing kind of chunky the kids can pick out the things they like and don't like which is an upgrade from not eating at all!<br />
<br />
<div style="text-align: center;"><u><b>Minestrone Soup</b></u></div><div style="text-align: left;">2 T Olive oil</div><div style="text-align: left;">2 Potatoes cubed</div><div style="text-align: left;">5 Carrots, chopped</div><div style="text-align: left;">4 stalks of celery leaves and all, chopped</div><div style="text-align: left;">1 onion, chopped</div><div style="text-align: left;">4-6 cloves of garlic depending on your tastes</div><div style="text-align: left;">1 15 oz can of kidney beans</div><div style="text-align: left;">1 sm can tomato paste </div><div style="text-align: left;">1 lg can petite diced Italian tomatoes</div><div style="text-align: left;">2 cans or 2 C chicken broth</div><div style="text-align: left;">4 C water</div><div style="text-align: left;">2 T chopped fresh basil</div><div style="text-align: left;">2 T chopped fresh oregeno</div><div style="text-align: left;">1 T salt</div><div style="text-align: left;">2 C cooked shell pasta</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Heat olive oil in large soup pot over medium heat. Stir potates, carrots, celery, onion and garlic into pot. Mix in tomato paste, beans, tomatoes, broth and water.. Season with basil and oregano and salt. Cook and stir 30-40 minutes, or until veggies are tender. Stir in cooked pasta and heat through.</div>Tashahttp://www.blogger.com/profile/09390149606163379643noreply@blogger.com0tag:blogger.com,1999:blog-762119566685182931.post-26141283520204840552010-04-29T11:20:00.000-07:002012-01-24T06:09:31.433-08:00Savory oven baked chickenI originally started this blog as a way to organize my favorite recipes and be able to exchange them with my mom a little easier. However, I have been a <i>huge </i>slacker and pretty much forgot about this blog unless I needed a copy of a recipe. Then I lost one of my favorites that I got from my MIL. It was the only copy I had and I make this one ALL the time! Luckily I had emailed it to my mom so I dug around my sent mail until I found it. That got my tail in gear! I will probably post a ton of recipes over the next few weeks because I want to get them all down to prevent this close call with disaster from happening again!<br />
<br />
<div style="text-align: center;"><u><b>Savory Oven Baked Chicken</b></u></div><div style="text-align: left;">4-6 boneless skinless chicken breasts (I usually use 2-3 and cut them in half so they aren't as thick and will cook faster)</div><div style="text-align: left;">2 T finely chopped parsley, basil or oregano</div><div style="text-align: left;">1/2 t salt</div><div style="text-align: left;">1/4 t pepper</div><div style="text-align: left;">1/2 C dried bread crumbs</div><div style="text-align: left;">2 t finely chopped or pressed garlic (I usually do 2-4 cloves, but I really like garlic)</div><div style="text-align: left;">1/2 C grated Parmesan cheese</div><div style="text-align: left;">1/2 C butter, melted</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Preheat oven to 375</div><div style="text-align: left;">Combine bread crumbs, parmesan, parsley, pepper, and salt in shallow bowl.</div><div style="text-align: left;">Combine butter and garlic in pie plate ( I usually put the pie plate in the oven while its preheating until melted)</div><div style="text-align: left;">Dip one breast at a time into butter mixture; then crumbs mixture, turning to coat evenly.</div><div style="text-align: left;">Place chicken in un-greased 9X13 pan. Drizzle with any remaining butter mixture.</div><div style="text-align: left;">Bake 25-35 minutes, or until chicken is lightly browned and juices run clear when pierced with a fork.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><br />
</div>Tashahttp://www.blogger.com/profile/09390149606163379643noreply@blogger.com1tag:blogger.com,1999:blog-762119566685182931.post-59118686392864660422009-12-29T12:19:00.000-08:002012-01-24T06:04:28.892-08:00Hot PocketsI had posted this recipe several months ago, but since then I have made some changes to it and wanted to post my updated version.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_HjDL0k2P9-0/SzpkGLpXm7I/AAAAAAAABd4/AUq_szyB3_M/s1600-h/DSCF9738.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_HjDL0k2P9-0/SzpkGLpXm7I/AAAAAAAABd4/AUq_szyB3_M/s400/DSCF9738.JPG" /></a></div><br />
1 c warm water<br />
1 1/2 tsp yeast<br />
2 Tbs oil, cannola or olive<br />
1 tsp salt<br />
1 Tbs sugar<br />
2 1/2 -3 cups flour<br />
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Dissolve yeast in warm water. Add oil. In separate bowl mix salt and sugar and 2 cups of flour. Add yeast mixture. Gradually add remaining flour 1/2 cup at a time until dough pulls away from sides of the bowl and forms a ball. I mix this part with a wooden spoon instead of a mixer.<br />
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Turn out onto lightly floured counter and knead in remaining flour until it forms a soft and slightly sticky ball. I don't always use all the flour, sometimes I only need 2 cups so try to base it off of the feel of the dough.<br />
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Cover and let rise until doubled, about 45 minutes to an hour.<br />
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Separate dough into 4- portions depending on how big you want them. I usually make 4 big ones for the adults and then 3-4 small ones for the kids. Roll out dough to 1/8 inch thickness. Let it rest for 5 minutes.<br />
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Put 1/4- 1/2 cup filling on one side of your circle. Fold over and clamp shut with a fork, or just fold the edge over and pinch closed.<br />
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Bake for 15-20 minutes.<br />
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For the filling you can get pretty creative. Here are a few of the combinations I've done:<br />
<u>Pizza Pockets </u>with pizza sauce, green peppers, pepperoni, cheese and mushrooms.<br />
<u>Cheeseburger Pockets </u>with hamburger, green peppers, cheese and tomato sauce.<br />
<u>Ham and Cheese Pockets</u> for sauce mix 1/2 cup miracle whip or mayo and 2-4 Tbs of dijon mustard. Then add chopped ham, cheese and broccoli. I chop up the broccoli and nuke it in the microwave for about a minute just to get it partially cooked.Tashahttp://www.blogger.com/profile/09390149606163379643noreply@blogger.com0tag:blogger.com,1999:blog-762119566685182931.post-62927751132271964052009-10-18T20:40:00.000-07:002012-01-24T06:05:56.300-08:00Jack 'o Lantern Chicken Pot PieI found this recipe on everyday food storage when I had no groceries left and had no idea what to make. I knew when I went to her site that I'd find something I could make because her recipes all revolve around using your food storage...and that was about all I had left! I confess I did run to the store for a pie crust, I'm not that brave yet. It turned out SO yummy, I modified it a bit because I like my food really heavy on the vegetables, but make sure if you do that you beef up the liquids too or it'll end up really dry. I made one in a regular pie plate and I made a few in some little ceramic cups I got from my grandma. No idea what they're called, but they sure are handy! My girls loved having their own personal little jack 'o lantern. Enjoy! <a href="http://4.bp.blogspot.com/_HjDL0k2P9-0/Stvl6ta8kaI/AAAAAAAABPA/L5fAdnMZ30I/s1600-h/DSCF9179.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5394157775494091170" src="http://4.bp.blogspot.com/_HjDL0k2P9-0/Stvl6ta8kaI/AAAAAAAABPA/L5fAdnMZ30I/s320/DSCF9179.JPG" style="cursor: hand; display: block; height: 241px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a> <br />
<div><a href="http://4.bp.blogspot.com/_HjDL0k2P9-0/Stvl6NgyHUI/AAAAAAAABO4/b8BaLWMMnuQ/s1600-h/DSCF9175.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5394157766928637250" src="http://4.bp.blogspot.com/_HjDL0k2P9-0/Stvl6NgyHUI/AAAAAAAABO4/b8BaLWMMnuQ/s320/DSCF9175.JPG" style="cursor: hand; display: block; height: 241px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a> <br />
<div align="center"><strong><a href="http://everydayfoodstorage.net/2009/10/09/contestant-2-halloween-dinners/food-storage-recipes">jack 'o lantern chicken pot pie</a></strong></div><div align="center"><span style="font-size: 78%;">slightly <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">modified</span> from <span class="blsp-spelling-error" id="SPELLING_ERROR_1">everydayfoodstorage</span>.net</span> </div><div>4 med potatoes, diced</div><div>1 med onion, diced (I used dehydrated)</div><div>1 cup celery, diced</div><div>1 cup carrot, diced </div><div>1/3 cup melted butter</div><div>1/2 cup all purpose flour </div><div>2 cups chicken broth (i use bullion)</div><div>1 cup half and half (I used canned milk)</div><div>1 tsp salt</div><div>1/4 tsp pepper</div><div>1 8 oz can of corn</div><div>4 cups chicken, cooked and chopped (I used canned chicken)</div><div>a pie crust</div><div>1-Preheat oven to 400 degrees</div><div>2-If using raw chicken, boil it in water (I boil it in extra chicken broth) for 15 to 20 minutes until white. Let cool, then chop or shred.</div><div>3- Meanwhile, saute onion, celery, carrots, and potatoes in butter for 10 minutes.</div><div>4- Add flour to sauteed mixture, stirring well. Cook one minute, stirring constantly.</div><div>5- combine 2 cups broth and half and half</div><div>6- gradually stir into vegetable mixture and add DRAINED can of corn</div><div>7- Cook over medium heat, stirring constantly until thickened and bubbly.</div><div>8- Stir in salt and pepper; add chicken and stir well. Pour into shallow 2 quart dish (or divide between personal sized ramekins) and top with pie shell. Cut in slits for the steam to escape, just little lines around the face to make it look like a pumpkin.</div><div>9-Bake for 40 to 50 minutes or until pastry is golden brown and filling is bubbly and cooked through. (the 6 little ones cooked for about 35-40 minutes)</div></div>Tashahttp://www.blogger.com/profile/09390149606163379643noreply@blogger.com1tag:blogger.com,1999:blog-762119566685182931.post-35381092844325618892009-07-31T13:06:00.000-07:002011-03-12T13:51:43.940-08:00Homemade OreosI found this amazing little recipe on <a href="http://www.wondermomenvy.com/">wonder mom envy</a>. I think it has become my favorite cookie and I will definitely be making it for the next gathering I attend! I had to cook them a little longer but I'm pretty sure it's due to the humidity here. i have had to relearn how to cook since moving to Texas, I never realized how much the weather affects the way we bake! I found this article, <a href="http://www.associatedcontent.com/article/75303/how_weather_affects_cooking.html?cat=22">How weather affects cooking</a>, that I thought was pretty helpful without getting to in depth, if your interested you should check it out. Another reason I really like these is because they are so simple Melody can do a lot to help. She loves being in the kitchen, but if you've ever tried baking with a preschooler you know why I don't allow her in very often. With these she can add the ingredients (we just learned how to crack eggs <em>carefully</em> after losing 4 or 5!), she can mix it (with mom's help of course), and she can help roll them into balls and put them on the cookie sheet. Needless to say these are also <em>her</em> favorite cookie! <br />
<div align="center"><strong><u><br />
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<strong><u><span style="font-size: 130%;"><a href="http://www.wondermomenvy.com/2009/07/homemade-oreos.html">Homemade Oreos</a></span></u></strong></div><div align="center"><span style="font-size: 78%;">from wonder mom envy</span></div><div align="center"><span style="font-size: 78%;"></span></div><div align="left">1 box devil's food cake<br />
3/4 cup shortening<br />
*2 eggs<br />
1 tub of cream cheese frosting </div><div align="left"></div><div align="left"><br />
Preheat oven to 325 degrees. Stir dry cake mix, shortening, and eggs until well moistened. Drop small spoon sized balls onto an ungreased cookie sheet. Bake for about 9 minutes. (I bake mine for about 12-13 at about 70% humidity)</div><div align="left"></div><div align="left"><br />
They don't look completely done when you pull them out. I just watch for the little cracks to appear on top. Then after I pull them out I let them set on the cookie sheet until cooled, otherwise your going to have a hard time getting them off the cookie sheet in one piece! </div><div align="left"><br />
Also I frost these the night before and let them set. I think they taste better after the cookies have hardened a little and the frosting's not soft and gooey anymore. </div><div align="left"></div><div align="left"><br />
*I didn't have any eggs the night I wanted to make these so I did some research and discovered that you can replace 1 egg with 1 tablespoon of applesauce. In baking eggs act as a binding agent and the apple sauce did the trick. They tasted <em>exactly </em>the same with the eggs as they did with the applesauce. <br />
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</div>Tashahttp://www.blogger.com/profile/09390149606163379643noreply@blogger.com1tag:blogger.com,1999:blog-762119566685182931.post-87068954428345493462009-07-18T19:16:00.000-07:002009-07-31T14:20:32.267-07:00Blueberry TartI found this in the <a href="http://www.realsimple.com/food-recipes/">Real Simple magazine.</a> They have a great mix of super healthy, but kinda fancy recipes. Keep in mind I eat a lot of toddler friendly food, so it really doesn't take much to be fancy in my book! The store I buy all my produce at recently had a really good sale on their blueberries, $0.99/lb, so I bought 6 lbs and froze them. (for more on how to freeze berries see end of post.) I was excited to come across this recipe because I had been looking for a way to use them besides the general smoothies and cereal toppings.
<div align="center"><span style="font-size:130%;color:#3333ff;"><strong>Blueberry Tart</strong></span></div><div align="left"><span style="color:#000000;">1 8 oz sheet frozen puff pastry, thawed</span></div><div align="left"><span style="color:#000000;">1 lg egg, beaten</span></div><div align="left"><span style="color:#000000;">1 T granulated sugar</span></div><div align="left"><span style="color:#000000;">4 oz cream cheese, softened</span></div><div align="left"><span style="color:#000000;">1/4 C heavy cream*</span></div><div align="left"><span style="color:#000000;">1/2 t grated lemon zest</span></div><div align="left"><span style="color:#000000;">3 T powdered sugar</span></div><div align="left"><span style="color:#000000;">2 C blueberries</span></div><ol><li><div align="left">Heat oven to 350 F. On a lightly floured surface, unfold the sheet of pastry and roll it into a 10x12 rectangle. Transfer to a parchment-lined baking sheet. (I just greased mine with <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">Pam</span> and it was fine, but it did stick a little. if your doing this for guests or if the presentation is important to you <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">definitely</span> use the parchment paper)</div></li><li><div align="left">Using the tip f a knife, score a 1 inch border around the pastry without cutting all the way through. Brush the border with the egg and sprinkle with the granulated sugar. Bake until golden and puffed, 18-22 minutes.</div></li><li><div align="left">Using tip of <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">knife</span>, <span id="SPELLING_ERROR_3" class="blsp-spelling-error">rescore</span> the border of the cooked pastry without cutting all the way through. Gently press down on the center of the pastry to flatten it. Let cool to room temperature, 15-20 minutes.</div></li><li><div align="left">Meanwhile, with an electric mixer, beat the cream cheese until smooth. Add the cream, lemon zest, and 2 T of powdered sugar and beat until smooth. Spread the cream cheese mixture evenly within the borders of the pastry.</div></li><li><div align="left">Arrange the blueberries in a single layer over the filling and sprinkle with <span id="SPELLING_ERROR_4" class="blsp-spelling-corrected">remaining</span> powdered sugar.</div></li></ol><p align="left">*I used real heavy cream for this but I don't usually have it on hand so when a recipe calls for it I usually use this recipe to make a substitute. It won't whip like the real stuff, but as an ingredient it works great!</p><p align="left">3/4 C Milk</p><p align="left">1/3 C Butter</p><p align="left">1 T flour</p><p align="left">Melt butter. Pour into milk and stir. Once combined add flour.</p><p align="left"><strong><u>Freezing Berries</u></strong></p><p align="left">If you want to freeze berries, but don't want them to end up the clumpy mess you get when buy them at the store try this. Line a baking sheet with foil and spread berries evenly. Freeze until solid, then transfer to a sturdy freezer bag. Because you froze the <span id="SPELLING_ERROR_5" class="blsp-spelling-corrected">individual</span> berry they won't stick together, thus allowing you to pull out exactly the <span id="SPELLING_ERROR_6" class="blsp-spelling-corrected">amount</span> you need.</p>Tashahttp://www.blogger.com/profile/09390149606163379643noreply@blogger.com1tag:blogger.com,1999:blog-762119566685182931.post-14221912822398299082009-07-02T08:44:00.000-07:002009-07-02T08:49:22.670-07:00ugh there is a difference!Recently my local grocery store had pork roasts on sale for $1.50/lb. I usually use pork tenderloins but figured there couldn't be too much of a difference right? Wrong! I even asked the butcher, briefly described the recipe I planned to use and asked him if it would work out, he said and I quote; "Oh definitely! That will be really good!" I should fire him! It turned out horrible! Next time I'll find a recipe meant just for that cut of meat! If any of you have a good pork roast recipe PLEASE feel free to share!Tashahttp://www.blogger.com/profile/09390149606163379643noreply@blogger.com1tag:blogger.com,1999:blog-762119566685182931.post-91451730452692629792009-06-22T19:56:00.001-07:002009-07-10T10:51:06.473-07:00Dangerous Chocolate CakeMy mom e-emailed this to me today. Apparently it's been hanging around her inbox for a while and she finally decided to share the wealth. I really didn't think it was going to work, but it turned out so yummy! I added my favorite chocolate chip mint ice cream and I couldn't think of a better way to end the day!
<p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 301px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5350352799708090146" border="0" alt="" src="http://3.bp.blogspot.com/_HjDL0k2P9-0/SkBFhiGeDyI/AAAAAAAAAqs/IV8FrnekQcY/s400/DSCF8260.JPG" /></p><div align="center">Here we see what it looks like right out of the microwave.</div>
<div align="center"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 301px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5350352811539228978" border="0" alt="" src="http://1.bp.blogspot.com/_HjDL0k2P9-0/SkBFiOLO6TI/AAAAAAAAAq0/K6-JtcdZpHk/s400/DSCF8262.JPG" />And here it is all <span id="SPELLING_ERROR_0" class="blsp-spelling-error">yummied</span> up with my ice cream!</div><div align="center"></div><div align="left">5 MINUTE CHOCOLATE MUG CAKE</div><div align="left">4 tablespoons flour </div><div align="left">4 tablespoons sugar </div><div align="left">2 tablespoons cocoa </div><div align="left">1 egg </div><div align="left">3 tablespoons milk </div><div align="left">3 tablespoons oil </div><div align="left">3 tablespoons chocolate chips (optional) </div><div align="left">A small splash of vanilla extract </div><div align="left">1 large coffee mug (<span id="SPELLING_ERROR_1" class="blsp-spelling-error">MicroSafe</span>)</div><div align="left"></div><div align="left">Add dry ingredients to mug, and mix well. </div><div align="left">Add the egg and mix thoroughly..</div><div align="left">Pour in the milk and oil and mix well..</div><div align="left">Add the chocolate chips (if using) and vanilla extract, and mix again.. </div><div align="left">Put your mug in the microwave and cook for 3 minutes at 1000 watts. (I just put mine on highest power)</div><div align="left">The cake may rise over the top of the mug, but don't be alarmed! </div>Tashahttp://www.blogger.com/profile/09390149606163379643noreply@blogger.com1tag:blogger.com,1999:blog-762119566685182931.post-83681697923221452662009-06-15T11:11:00.000-07:002012-01-24T06:07:54.699-08:00Hot HoagiesThis is another from <a href="http://mykitchencafe.blogspot.com/">My Kitchen Cafe</a>. I love that she has a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">balance</span> of in depth and super simple recipes. This one was a last minute thing. When ever I don't know what to make I always head to her blog and look around for a minute. Inevitably I always find something that I can throw together. This one is so yummy and I may use this as a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">relief</span> society dinner, you know the ones you take to people who are sick or just had a baby. Throw it together and all they have to do is pop it in the oven for a few minutes!<br />
<div style="text-align: center;"> <span style="font-size: 130%;"><a href="http://mykitchencafe.blogspot.com/2009/05/hot-hoagies.html">Hot </a><span class="blsp-spelling-error" id="SPELLING_ERROR_2"><a href="http://mykitchencafe.blogspot.com/2009/05/hot-hoagies.html">Hoagies</a></span></span></div><div style="text-align: center;"><span style="font-size: 130%;"><span class="blsp-spelling-error" id="SPELLING_ERROR_2"><a href="http://mykitchencafe.blogspot.com/2009/05/hot-hoagies.html"></a></span></span> from my kitchen cafe</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">1 loaf french bread, cut lengthwise (I get the $1 loaves at <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Wal</span>-Mart) </div><div style="text-align: left;">2 cups cooked, shredded chicken* (in a pinch, you can use two large cans chicken breast) </div><div style="text-align: left;">1/2 cup light mayo (I used miracle whip, it tasted <span class="blsp-spelling-error" id="SPELLING_ERROR_4">ok</span>, but it was kinda sweet. Next time I'll use the mayo) 1/2 cup reduced fat sour cream </div><div style="text-align: left;">2 green onions, thinly sliced (white and green parts) </div><div style="text-align: left;">1/2 teaspoon garlic salt </div><div style="text-align: left;">1/3 cup fresh parsley, chopped (or 2 tablespoons dried) </div><div style="text-align: left;">2 cups shredded cheese (I used a combo of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">Monterrey</span> jack and sharp cheddar cheese) </div><div style="text-align: left;">Olives, chopped (<span class="blsp-spelling-error" id="SPELLING_ERROR_6">I</span> didn't put these on simply because I hate olives) </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Preheat oven to 350 degrees. Place french bread on large baking sheet. Mix all topping ingredients together in a bowl. Spread topping evenly on top of both lengths of french bread. Bake for 15-20 minutes until bubbly and edges are lightly browned. Slice into pieces and serve immediately. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">*When I stock up on my chicken, I always boil 3 or 4 breasts, shred it and freeze it in Ziploc bags. Then I have it ready for a meal like this one.</div>Tashahttp://www.blogger.com/profile/09390149606163379643noreply@blogger.com0