tag:blogger.com,1999:blog-35862135915484552332024-03-04T23:54:36.782-08:00PB Mamas Cook!!HappyHollisHomehttp://www.blogger.com/profile/07221420799615798377noreply@blogger.comBlogger26125tag:blogger.com,1999:blog-3586213591548455233.post-58475167999317456612012-09-13T23:21:00.000-07:002012-09-13T23:21:07.767-07:00Chinese-Style Sponge CakeIdeal for kids as it's not super sweet and it pairs wonderfully with fresh fruit. Use diced or sliced strawberries, peaches, and/or berries. Frost with barely-sweetened whipped cream.<br />
<br />
This cake is great for making strawberry shortcake too.<br />
<br />
<br />
<b>Ingredients: </b><br />
<br />
3/4 cup cake flour<br />
3/4 cup superfine sugar <i>(if you don't want to buy some, it's cool. You can always use regular sugar. If you have a small blender, you can turn regular sugar into superfine sugar by blending it for a minute)</i>
<br />
6 eggs, separated into yolks and whites<br />
1 1/2 tablespoons canola oil<br />
1 1/2 tablespoons milk<br />
1/2 teaspoon vanilla extract<br />
<br />
1 pint of heavy whipping cream<br />
1 to 2 tablespoons sugar<br />
<br />
diced or sliced fresh fruit<br />
<br />
butter and cake flour for pans<br />
parchment paper<br />
cake pan(s)<br />
<br />
<b>Directions:</b><br />
<br />
1. Preheat your oven to 350˚ F. Butter the bottom and sides of your cake pan. Cut out a piece of parchment paper to fit on the bottom of your pan. Then butter the paper. Coat the bottom and sides with a thin layer of cake flour.<br />
<br />
2. In a large bowl, mix 1/2 cup of the sugar with the egg yolks and beat until thick and pale yellow. Stir in the vanilla extract.<br />
<br />
3. In a separate bowl, beat the egg whites until they are starting to form peaks. Then slowly add in the remaining 1/4 cup of sugar, a little bit at a time. Continue to beat the egg whites until they form stiff peaks.<br />
<br />
4. Spoon half of the egg white mixture into the egg yolk mixture and fold them together gently, to minimize volume loss. Fold in the flour in small increments. Fold in the milk and oil. Gently fold in the remaining egg white mixture.<br /><br />5. Pour the batter into your cake pan(s). Gently tap the sides to evenly distribute the batter and release any air bubbles.<br />
<br />
6. Bake for 20ish minutes or until the top is just barely turning light brown. If you're using a dark or non-stick pan, then you may need to cook for a little longer. If you're using a glass or light aluminum pan, then cook for a little less time. I cooked my cake in a 12x12 shiny, aluminum pan and it was perfect in exactly 15 minutes. Watch the cake carefully.<br />
<br />
7. As the cake cools, it will shrink a little bit. So when you pull it out of the oven, run a knife along the edges of your pan to make sure the cake will shrink evenly on all sides. Leave the cake in the pan to cool completely before removing it and peeling off the parchment paper.<br />
<br />
8. This step is optional, but it will help if your cake ends up a little dry. Prepare some simple syrup by mixing 1/4 cup of sugar with 1/2 cup of water in a small saucepan. Stir to dissolve the sugar and just barely bring it to a boil. Then let it cool. Once it's cool, brush the simple syrup over the cake.<br />
<br />
9. The whipped cream frosting I made was super simple. Mix 1 pint of whipping cream with 1 or 2 tablespoons of sugar and beat until the whipped cream is thick and spreadable.<br /><br />
10. Assemble your cake layers putting a layer of whipped cream and fruit in the middle. Then frost your whole cake with the rest of your whipped cream. Decorate with more fresh fruit.<br />
<br />
Enjoy!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3586213591548455233.post-61541274812049671042012-03-23T10:49:00.003-07:002012-03-23T11:00:15.328-07:00Chicken Rollatini Stuffed with Zucchini and Mozzarella<span ><span style="font-size: 100%;">I found this from</span></span><a href="http://www.skinnytaste.com/2011/08/chicken-rollatini-stuffed-with-zucchini.html" style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "> skinnytaste.com</a><span ><span style="font-size: 100%;">... LOVEEEEEEE</span></span><div style="text-align: center;font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><img style="cursor:pointer; cursor:hand;width: 320px; height: 219px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSLn6B9RDLCv6dsSMqk6qQXfuo6lwQo7GgJxl32rXWQNH7EXvSwllMfm-97eqcFjEF0qirKJEcJybSuMKUuBz-h5BHU49ItvucwTjKd0-_vwpur_W-DiFYpRaGdFoy0m5-eb_wp7I2V3M/s320/chicken-rollatini-stuffed-with-zucchini-and-mozzarella.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5723153064839633746" /></div><div style="text-align: center;font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="text-align: left;font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><span style="color: rgb(51, 51, 51); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); ">Ingredients:</span><b style="color: rgb(51, 51, 51); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); "> </b><br style="color: rgb(51, 51, 51); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); "><ul style="padding-top: 0px; padding-right: 2.5em; padding-bottom: 0px; padding-left: 2.5em; margin-top: 0.5em; margin-right: 0px; margin-bottom: 0.5em; margin-left: 0px; line-height: 19px; list-style-position: initial; list-style-image: initial; color: rgb(51, 51, 51); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); "><li style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0.25em; margin-left: 0px; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; border-image: initial; ">1 tsp olive oil</li><li style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0.25em; margin-left: 0px; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; border-image: initial; ">4 cloves garlic, chopped</li><li style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0.25em; margin-left: 0px; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; border-image: initial; ">1 1/2 cups (1 medium) zucchini, shredded</li><li style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0.25em; margin-left: 0px; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; border-image: initial; ">1/4 cup + 2 tbsp Romano cheese (or parmesan)</li><li style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0.25em; margin-left: 0px; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; border-image: initial; ">3 oz part skim shredded mozzarella</li><li style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0.25em; margin-left: 0px; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; border-image: initial; ">salt and pepper to taste</li><li style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0.25em; margin-left: 0px; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; border-image: initial; ">8 thin chicken cutlets, 3 oz each</li><li style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0.25em; margin-left: 0px; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; border-image: initial; ">1/2 cup Italian seasoned breadcrumbs</li><li style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0.25em; margin-left: 0px; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; border-image: initial; ">1 lemon, juice of</li><li style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0.25em; margin-left: 0px; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; border-image: initial; ">1 tbsp olive oil</li><li style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0.25em; margin-left: 0px; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; border-image: initial; ">salt and fresh pepper</li><li style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0.25em; margin-left: 0px; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; border-image: initial; ">olive oil non-stick spray </li></ul><br style="color: rgb(51, 51, 51); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); "><span style="color: rgb(51, 51, 51); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); ">Directions:</span><br style="color: rgb(51, 51, 51); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); "><br style="color: rgb(51, 51, 51); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); "><b style="color: rgb(51, 51, 51); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); ">Wash</b><span style="color: rgb(51, 51, 51); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); "> and </span><b style="color: rgb(51, 51, 51); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); ">dry</b><span style="color: rgb(51, 51, 51); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); "> cutlets, season with salt and pepper. </span><b style="color: rgb(51, 51, 51); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); ">Preheat</b><span style="color: rgb(51, 51, 51); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); "> oven to 450°. Lightly</span><b style="color: rgb(51, 51, 51); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); ">spray</b><span style="color: rgb(51, 51, 51); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); "> a baking dish with non-stick spray.</span><br style="color: rgb(51, 51, 51); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); "><br style="color: rgb(51, 51, 51); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); "><span style="color: rgb(51, 51, 51); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); ">In a large skillet, heat oil on medium-high heat. Add oil when hot then saute garlic a minute, or until golden. Add zucchini, 1/4 cup Romano cheese, salt and pepper and saute about 3-4 minutes, stirring occasionally. </span><b style="color: rgb(51, 51, 51); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); ">Set aside</b><span style="color: rgb(51, 51, 51); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); "> to cool. When cool, </span><b style="color: rgb(51, 51, 51); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); ">add</b><span style="color: rgb(51, 51, 51); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); ">mozzarella cheese and </span><b style="color: rgb(51, 51, 51); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); ">mix</b><span style="color: rgb(51, 51, 51); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); "> to combine.</span><br style="color: rgb(51, 51, 51); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); "><br style="color: rgb(51, 51, 51); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); "><b style="color: rgb(51, 51, 51); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); ">Lay</b><span style="color: rgb(51, 51, 51); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); "> chicken cutlets down on a working surface and </span><b style="color: rgb(51, 51, 51); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); ">spread</b><span style="color: rgb(51, 51, 51); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); "> 3 tbsp of zucchini-cheese mixture on each cutlet. </span><b style="color: rgb(51, 51, 51); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); ">Loosely</b><span style="color: rgb(51, 51, 51); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); "> roll each one and keep seam side down.</span><br style="color: rgb(51, 51, 51); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); "><br style="color: rgb(51, 51, 51); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); "><b style="color: rgb(51, 51, 51); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); ">Combine</b><span style="color: rgb(51, 51, 51); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); "> breadcrumbs and grated cheese in one bowl; in a second bowl combine olive oil, lemon juice, and pepper in another bowl.</span><br style="color: rgb(51, 51, 51); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); "><br style="color: rgb(51, 51, 51); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); "><b style="color: rgb(51, 51, 51); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); ">Dip</b><span style="color: rgb(51, 51, 51); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); "> chicken in lemon-oil mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). </span><b style="color: rgb(51, 51, 51); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); ">Repeat</b><span style="color: rgb(51, 51, 51); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); "> with the remaining chicken. When finished, </span><b style="color: rgb(51, 51, 51); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); ">lightly</b><span style="color: rgb(51, 51, 51); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); "> spray</span><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=ginsweiwatrec-20&l=btl&camp=213689&creative=392969&o=1&a=B00004SPZV" width="1" style="color: rgb(51, 51, 51); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); border-top-width: medium !important; border-right-width: medium !important; border-bottom-width: medium !important; border-left-width: medium !important; border-top-style: none !important; border-right-style: none !important; border-bottom-style: none !important; border-left-style: none !important; border-color: initial !important; border-image: initial !important; margin-top: 0px !important; margin-right: 0px !important; margin-bottom: 0px !important; margin-left: 0px !important; padding-top: 0px !important; padding-right: 0px !important; padding-bottom: 0px !important; padding-left: 0px !important; " /><span style="color: rgb(51, 51, 51); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); ">with oil spray. </span><br style="color: rgb(51, 51, 51); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); "><br style="color: rgb(51, 51, 51); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); "><b style="color: rgb(51, 51, 51); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); ">Bake</b><span style="color: rgb(51, 51, 51); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); "> 25 - 30 minutes. </span><b style="color: rgb(51, 51, 51); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); ">Serve </b><span style="color: rgb(51, 51, 51); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); ">immediately. Serving size is listed as one, but if you are having this as a low carb meal with a salad, I suggest you have two.</span> </div><div><div style="text-align: center;"><span ><br /></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div></div>♥ Christyhttp://www.blogger.com/profile/00227205049769189850noreply@blogger.com0tag:blogger.com,1999:blog-3586213591548455233.post-9824644489492438762012-03-16T21:19:00.003-07:002012-03-16T21:25:49.944-07:00Whole Wheat Pita Bread<span style="font-size: 100%;">SO much better than any pita I've bought at the supermarket! For this recipe I used my KitchenAid Stand Mixer and a pizza stone. But it can still easily be done if you don't have either. The mixing can be done by hand and you can cook the pitas on a grill pan or right on the oven racks.</span><div><br /><a href="http://farm5.static.flickr.com/4068/4528037186_06a0bdc34b.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;=height: 400px;" src="http://farm5.static.flickr.com/4068/4528037186_06a0bdc34b.jpg" border="0" alt="" /></a><br /><p style="font-family: Georgia, Times, serif; line-height: 19px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); "><em>Ingredients:</em><br />2¼ tsp. instant yeast (1 packet)<br />1 tbsp. honey<br />1¼ cups warm water (105˚-115˚ F), divided<br />1½ cups bread flour, divided<br />1½ cups whole wheat flour, divided<br />¼ cup extra-virgin olive oil<br />1 tsp. salt<br />Cornmeal, for sprinkling</p><p style="font-family: Georgia, Times, serif; line-height: 19px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); "><em>Directions:</em><br />In the bowl of a stand mixer*, combine the yeast, honey and ½ cup of the water. I found this easiest to combine if I stirred in the honey first, then added the yeast. Stir gently to blend. Whisk ¼ cup of the bread flour and ¼ cup of the whole wheat flour into the yeast mixture until smooth. Cover the bowl with plastic wrap and set aside until doubled in bulk and bubbly, about 45 minutes.</p><p style="font-family: Georgia, Times, serif; line-height: 19px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); ">Remove the plastic wrap and return the bowl to the mixer stand, fitted with the dough hook. Add in the remaining ¾ cup of warm water, 1¼ cups bread flour, 1¼ cups whole wheat flour, olive oil and salt. Knead on low speed until the dough is smooth and elastic, about 8 minutes. Transfer the ball of dough to a large, lightly oiled bowl, turning once to coat, and cover with a damp kitchen towel. Let it rise in a warm draft-free place, about 1 hour, until doubled in bulk.</p><p style="font-family: Georgia, Times, serif; line-height: 19px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); ">Place an oven rack in the middle position. Place a baking stone in the oven (if using) and preheat to 500˚ F.</p><p style="font-family: Georgia, Times, serif; line-height: 19px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); ">Once the dough has risen, transfer to a lightly floured work surface, punch down the dough and divide into 8 equal pieces. Form each piece into a ball. Flatten one ball at a time into a disk, then stretch out into a 6½-7 inch circle. Transfer the rounds to a baking sheet or other work surface lightly sprinkled with cornmeal. Once all the rounds have been shaped, loosely cover with clean kitchen towels. Let stand at room temperature for 30 minutes, until slightly puffy.</p><p style="font-family: Georgia, Times, serif; line-height: 19px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); ">Transfer 4 pitas, 1 at a time, onto the baking surface. <em>(Note: These can be baked on a baking stone or directly on the oven racks. I use a pizza stone, but either method is fine.) </em>Bake 2 minutes, until puffed and pale golden. Gently flip the pitas over using tongs and bake 1 minute more. Transfer to a cooling rack and let cool completely. Repeat with the remaining pitas. Store in an airtight container for up to 3 days.</p><p style="font-family: Georgia, Times, serif; line-height: 19px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); ">*As always, anything mixed in a stand mixer can be mixed by hand.</p><br /><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3586213591548455233.post-9341740906336111802012-02-06T18:49:00.000-08:002012-02-06T19:14:51.515-08:00Turkey & Artichoke Stuffed Shells with Arrabbiata Sauce<div class="clearfix" style="outline-style: none; outline-width: initial; outline-color: initial; zoom: 1; padding-top: 5px; padding-right: 5px; padding-bottom: 5px; padding-left: 5px; "><span><div class="clearfix" style="outline-style: none; outline-width: initial; outline-color: initial; zoom: 1; padding-top: 5px; padding-right: 5px; padding-bottom: 5px; padding-left: 5px; "><span style="text-transform: lowercase;"><br /></span></div><div class="clearfix" style="outline-style: none; outline-width: initial; outline-color: initial; zoom: 1; padding-top: 5px; padding-right: 5px; padding-bottom: 5px; padding-left: 5px; "><span style="text-transform: lowercase;"><b>Turkey and Artichoke Stuffed Shells</b></span></div><div class="clearfix" style="outline-style: none; outline-width: initial; outline-color: initial; zoom: 1; padding-top: 5px; padding-right: 5px; padding-bottom: 5px; padding-left: 5px; "><span style="text-transform: lowercase;">approx 24 jumbo pasta shells </span></div><div class="clearfix" style="outline-style: none; outline-width: initial; outline-color: initial; zoom: 1; padding-top: 5px; padding-right: 5px; padding-bottom: 5px; padding-left: 5px; "><span style="text-transform: lowercase;">3 tablespoons extra-virgin olive oil</span></div><div class="clearfix" style="outline-style: none; outline-width: initial; outline-color: initial; zoom: 1; padding-top: 5px; padding-right: 5px; padding-bottom: 5px; padding-left: 5px; "><span style="text-transform: lowercase;">½ large yellow onion, chopped (about 1 cup)</span></div><div class="clearfix" style="outline-style: none; outline-width: initial; outline-color: initial; zoom: 1; padding-top: 5px; padding-right: 5px; padding-bottom: 5px; padding-left: 5px; "><span style="text-transform: lowercase;">3 cloves garlic, chopped</span></div><div class="clearfix" style="outline-style: none; outline-width: initial; outline-color: initial; zoom: 1; padding-top: 5px; padding-right: 5px; padding-bottom: 5px; padding-left: 5px; "><span style="text-transform: lowercase;">1 pound ground turkey</span></div><div class="clearfix" style="outline-style: none; outline-width: initial; outline-color: initial; zoom: 1; padding-top: 5px; padding-right: 5px; padding-bottom: 5px; padding-left: 5px; "><span style="text-transform: lowercase;">½ teaspoon kosher salt, plus ½ teaspoon</span></div><div class="clearfix" style="outline-style: none; outline-width: initial; outline-color: initial; zoom: 1; padding-top: 5px; padding-right: 5px; padding-bottom: 5px; padding-left: 5px; "><span style="text-transform: lowercase;">¼ teaspoon freshly ground black pepper, plus ¼ teaspoon</span></div><div class="clearfix" style="outline-style: none; outline-width: initial; outline-color: initial; zoom: 1; padding-top: 5px; padding-right: 5px; padding-bottom: 5px; padding-left: 5px; "><span style="text-transform: lowercase;">1 (8 to 10-ounce) package frozen artichokes, thawed and coarsely chopped (canned artichokes work okay too, just make sure they are brined and not marinated)</span></div><div class="clearfix" style="outline-style: none; outline-width: initial; outline-color: initial; zoom: 1; padding-top: 5px; padding-right: 5px; padding-bottom: 5px; padding-left: 5px; "><span style="text-transform: lowercase;">1 (15-ounce) container ricotta cheese</span></div><div class="clearfix" style="outline-style: none; outline-width: initial; outline-color: initial; zoom: 1; padding-top: 5px; padding-right: 5px; padding-bottom: 5px; padding-left: 5px; "><span style="text-transform: lowercase;">¾ cup grated Parmesan</span></div><div class="clearfix" style="outline-style: none; outline-width: initial; outline-color: initial; zoom: 1; padding-top: 5px; padding-right: 5px; padding-bottom: 5px; padding-left: 5px; "><span style="text-transform: lowercase;">2 eggs, lightly beaten</span></div><div class="clearfix" style="outline-style: none; outline-width: initial; outline-color: initial; zoom: 1; padding-top: 5px; padding-right: 5px; padding-bottom: 5px; padding-left: 5px; "><span style="text-transform: lowercase;">¼ cup chopped fresh basil leaves (don't use dry basil, use fresh. It makes a difference)</span></div><div class="clearfix" style="outline-style: none; outline-width: initial; outline-color: initial; zoom: 1; padding-top: 5px; padding-right: 5px; padding-bottom: 5px; padding-left: 5px; "><span style="text-transform: lowercase;">2 tablespoons chopped fresh flat-leaf parsley</span></div><div class="clearfix" style="outline-style: none; outline-width: initial; outline-color: initial; zoom: 1; padding-top: 5px; padding-right: 5px; padding-bottom: 5px; padding-left: 5px; "><span style="text-transform: lowercase;">5 cups Arrabbiata Sauce, recipe follows</span></div><div class="clearfix" style="outline-style: none; outline-width: initial; outline-color: initial; zoom: 1; padding-top: 5px; padding-right: 5px; padding-bottom: 5px; padding-left: 5px; "><span style="text-transform: lowercase;">1 ½ cups grated mozzarella (about 5 ounces)</span></div><div class="clearfix" style="outline-style: none; outline-width: initial; outline-color: initial; zoom: 1; padding-top: 5px; padding-right: 5px; padding-bottom: 5px; padding-left: 5px; "><span style="text-transform: lowercase;"><br /></span></div><div class="clearfix" style="outline-style: none; outline-width: initial; outline-color: initial; zoom: 1; padding-top: 5px; padding-right: 5px; padding-bottom: 5px; padding-left: 5px; "><span style="text-transform: lowercase;"><b>Arrabbiata Sauce</b></span></div><div class="clearfix" style="outline-style: none; outline-width: initial; outline-color: initial; zoom: 1; padding-top: 5px; padding-right: 5px; padding-bottom: 5px; padding-left: 5px; "><span style="text-transform: lowercase;">2 tablespoons extra-virgin olive oil</span></div><div class="clearfix" style="outline-style: none; outline-width: initial; outline-color: initial; zoom: 1; padding-top: 5px; padding-right: 5px; padding-bottom: 5px; padding-left: 5px; "><span style="text-transform: lowercase;">6 ounces sliced pancetta, coarsely chopped (bacon works okay too)</span></div><div class="clearfix" style="outline-style: none; outline-width: initial; outline-color: initial; zoom: 1; padding-top: 5px; padding-right: 5px; padding-bottom: 5px; padding-left: 5px; "><span style="text-transform: lowercase;">2 teaspoons crushed red pepper flakes</span></div><div class="clearfix" style="outline-style: none; outline-width: initial; outline-color: initial; zoom: 1; padding-top: 5px; padding-right: 5px; padding-bottom: 5px; padding-left: 5px; "><span style="text-transform: lowercase;">2 garlic cloves, minced</span></div><div class="clearfix" style="outline-style: none; outline-width: initial; outline-color: initial; zoom: 1; padding-top: 5px; padding-right: 5px; padding-bottom: 5px; padding-left: 5px; "><span style="text-transform: lowercase;">5 cups jarred or fresh marinara sauce</span></div><div style="text-transform: lowercase; "><br /></div><div><div><span style="text-transform: lowercase;"><b>Turkey and Artichoke Stuffed Shells</b></span></div><div><span style="text-transform: lowercase;">Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta. Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool. </span></div><div><span style="text-transform: lowercase;"><br /></span></div><div><span style="text-transform: lowercase;">In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine. </span></div><div><span style="text-transform: lowercase;"><br /></span></div><div><span style="text-transform: lowercase;">To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month. </span></div><div><span style="text-transform: lowercase;"><br /></span></div><div><span style="text-transform: lowercase;">To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)</span></div><div><span style="text-transform: lowercase;"><br /></span></div><div><span style="text-transform: lowercase;"><b>Arrabbiata Sauce</b></span></div><div><span style="text-transform: lowercase;">Heat the olive oil in a large soup pot over medium heat. Add the Pancetta and saute until golden brown, about 5 minutes. if you're using bacon, skip the olive oil and drain most of the fat first. Then add some olive oil. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce and red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use.</span></div></div></span></div><div class="clearfix" style="outline-style: none; outline-width: initial; outline-color: initial; zoom: 1; padding-top: 5px; padding-right: 5px; padding-bottom: 5px; padding-left: 5px; "><span><span style="text-transform: lowercase;"><b><br /></b></span></span></div><div class="RecipeDetailContent" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 40px; margin-bottom: 0px; margin-left: -7px; line-height: 1.4em; "></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3586213591548455233.post-20399167451313788912012-01-23T18:53:00.000-08:002012-01-23T19:09:23.229-08:00Grilled Scallops with Angel Hair PastaIngredients: <div> -1lb angel hair pasta</div><div> -1lb bay scallops (or 16 sea scallops)</div><div> -6 cloves garlic, minced</div><div> -1/2 cp flat leaf parsley, chopped</div><div> -1/4 cp extra virgin olive oil</div><div> -1 tsp crushed red pepper flakes</div><div>-1/2 dry white wine</div><div>-zest & juice of 1 lemon</div><div>-5 tbsp cold unsealed butter</div><div>-salt & pepper to taste</div><div><br /></div><div>Directions:</div><div>-cook pasta according to box to al dente (when done, reserve a cup of starchy water before draining)</div><div>-in a bowl, combine the garlic, salt & pepper and olive oil</div><div>-in another bowl, toss scallops in half of the oil mixture (above), toss to coat then grill (in a pan) 2-3 minutes until firm and opaque</div><div>-in large skillet, cook other half of the oil mixture with the pepper flakes until the garlic browns.</div><div>-add wine, cook for 2 minutes</div><div>-add lemon zest & juice, cook 2 minutes</div><div>-add butter, cook until melted</div><div>-add scallops and drained pasta, combine together, add salt & pepper to taste (add starchy water if needed)</div><div>Serve Hot</div><div><br /></div><div>This dish is quite popular in our house. We've used it for dinner guests as well and it always goes over well (except with very picky eaters). It is referred to simply as "the pasta" and that says a lot considering I make quite a few pasta dishes :)</div><div>Hope you try and hope you like. </div><div><div> </div></div>Alatielhttp://www.blogger.com/profile/17174480227955251296noreply@blogger.com0tag:blogger.com,1999:blog-3586213591548455233.post-84286175077487803992012-01-16T17:05:00.001-08:002012-01-16T17:12:04.355-08:00(Crockpot) Creamy Ranch ChickenIn an effort to save $$$ this week, we did an entire menu with boneless, skinless chicken breast, which can get pretty boring pretty quickly so this was very easy and came out pretty tasty. DH actually said: "delicious"<div><br /></div><div>3-4 pieces boneless, skinless chicken breast</div><div>1 can cream of chicken soup</div><div>1 packet Hidden Valley Ranch dessing seasoning</div><div><br /></div><div>Cook on high 5-6 hours (closer to 5)</div><div><br /></div><div>I served with white rice and broccoli, but you can use any sides. </div>Alatielhttp://www.blogger.com/profile/17174480227955251296noreply@blogger.com0tag:blogger.com,1999:blog-3586213591548455233.post-69927861698040740442012-01-12T17:49:00.000-08:002012-01-12T17:55:35.251-08:00(Crockpot) Chicken & Dumplings<div><span class="Apple-style-span" style="font-family: Verdana, Geneva, sans-serif; font-size: 15px; color: rgb(17, 17, 17); line-height: 21px; "><div style="text-align: center; "><span class="Apple-style-span" style="font-size: large; "><b>Slow-Cooker Chicken and Dumplings</b></span></div><div style="text-align: center; "><span class="Apple-style-span" style="font-size: x-small; ">adapted from <a href="http://www.bubblecrumb.com/2010/02/14/crock-pot-chicken-and-dumplings-recipe/" style="text-decoration: none; color: rgb(112, 143, 5); ">Bubble Crumb</a></span></div><div style="text-align: center; "><br /></div><div style="text-align: center; ">Ingredients:</div><div style="text-align: center; ">1lb of Boneless Skinless Chicken Breasts (3-5)</div><div style="text-align: center; ">2 Tablespoons Unsalted Butter</div><div style="text-align: center; ">2 cans (10.5oz) Condensed Cream of Chicken Soup</div><div style="text-align: center; ">1 can (14oz) Chicken Broth</div><div style="text-align: center; ">1 medium White Onion, diced</div><div style="text-align: center; ">4 Large Flaky Refrigerator Biscuits</div><div style="text-align: justify; "><br /></div><div style="text-align: justify; ">Place chicken in crock pot and top with butter. Add cream of chicken soup, chicken broth and diced onions. Cook on High for 4-6 hours.</div><div style="text-align: justify; "><br /></div><div style="text-align: justify; ">Remove chicken from crock pot and use a fork to shred. Return chicken to the crock pot. Cut each uncooked biscuit into 9 pieces and stir into the chicken mixture. Continue to cook on High for 30 minutes. Serve hot.</div><div style="text-align: justify; "><br /></div><div style="text-align: justify; ">Makes about 6-8 servings.</div></span></div><div><br /></div>--I got this from (where else???) Pinterest. DH surprisingly liked it. He's no big on soup as a meal. He's more of a protein, vegetable, starch guy (sometimes just the protein and starch). I did like the way it came out, it was super easy, but a little too onion-y for me. So next time I'm either going to use less onion or only use onion powder. I also cooked it on low for 10 hours (from when I went to work to when DH got home).Alatielhttp://www.blogger.com/profile/17174480227955251296noreply@blogger.com0tag:blogger.com,1999:blog-3586213591548455233.post-81497618269001097842011-12-18T17:27:00.000-08:002011-12-18T17:27:55.056-08:00Stuffed French Toast Strata with Apple Cider Syrup<div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">My stepmom found this recipe many years ago. It's super easy to make and sooo yummy (works great for a dessert too). It's now a tradition to make it every year for Christmas morning. Yum!</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
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</style> <![endif]--><span style="font-size: small;"> </span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b><span>Stuffed French Toast Strata</span></b></span></div><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 1-pound loaf unsliced French bread</span></div><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 8 oz. cream cheese, cubed</span></div><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">8 eggs</span></div><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">2½ c. milk, light cream or half & half</span></div><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">6 Tbsp butter or margarine, melted</span></div><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">¼ c. maple syrup</span></div><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span><ul><li><span style="font-size: small;"><span><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span>Cut French bread loaf into cubes. (You should have about 12 cups of bread cubes.)</span></li>
<li><span style="font-size: small;"><span><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span>Grease a 13x9x2 inch baking dish.</span></li>
<li><span style="font-size: small;"><span><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span>To assemble, in the prepared baking dish place half of the bread cubes.<span> </span>Top with cream cheese cubes, and then with the remaining bread cubes.</span></li>
<li><span style="font-size: small;"><span><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span>In a blender container or a mixing bowl with a rotary beater, mix together the eggs, milk, melted butter or margarine, and maple syrup until well combined.</span></li>
<li><span style="font-size: small;"><span><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span>Pour egg mixture evenly over bread and cheese cubes.<span> </span>Using a spatula, slightly press layers down to moisten.<span> </span>Cover with plastic wrap and refrigerate for 2 to 24 hours.</span></li>
<li><span style="font-size: small;"><span><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span>Remove plastic wrap from baking dish.<span> </span>Bake in 325° oven for 35-40 minutes or till the center appears set and the edges are lightly golden.<span> </span>Let stand about 10 minutes before serving.<span> </span>Serve with Apple Cider Syrup.</span></li>
</ul><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b><span>Apple Cider Syrup</span></b></span></div><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">½ c. sugar</span></div><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">4 tsp cornstarch</span></div><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">½ tsp ground cinnamon</span></div><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 c apple cider or apple juice</span></div><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 Tbsp lemon juice</span></div><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">2 Tbsp butter or margarine</span></div><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span><ul><li><span style="font-size: small;">In a small saucepan stir together the sugar, cornstarch, and cinnamon.<span> </span>Then stir in the apple cider/juice and lemon juice.</span></li>
<li><span style="font-size: small;">Cook and stir the mixture of medium heat till mixture is thickened and bubbly.<span> </span></span></li>
<li><span style="font-size: small;"><span><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span>Then cook and stir for 2 minutes more.</span></li>
<li><span style="font-size: small;"><span><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span>Remove saucepan from heat and stir in the butter or margarine till melted.</span></li>
</ul>HappyHollisHomehttp://www.blogger.com/profile/07221420799615798377noreply@blogger.com1tag:blogger.com,1999:blog-3586213591548455233.post-15752406939478116622011-11-20T08:49:00.000-08:002011-11-20T09:00:28.020-08:00Shells with Crispy Pancetta & Spinach*This is a Giada recipe, hope you ladies like...<br /><br />Shells:<br />1 (12 oz) package of jumbo shell pasta<br />2 tblsp olive oil<br />1/2 lb thick-cut pancetta cut into 3/4 in cubes<br />2 boxes frozen spinach, thawed and drained<br />1 (15 oz) container whole milk ricotta<br />1 cp grated asiago cheese ((((I used parmesan))))<br />1/2 tsp fresh ground pepper<br />1/4 tsp fresh grated nutmeg<br /><br />Sauce:<br />1 tblsp butter<br />1 garlic clove, minced<br />1 cp cream<br />2 cps grated asiago cheese, plus 1/4 cp ((((again, used parmesan)))<br />1/4 cp chopped fresh parsley<br />1/4 tsp fresh ground pepper<br /><br />DIRECTIONS<br /><br />preheat oven to 375<br /><br />shells: bring a large pot of salted water to a boil over high heat, add pasta and cook until tender but still firm to the bite, about 8-10 minutes. Drain pasta.<br />Warm olive oil in a large, heavy skillet over medium heat, add pancetta and cook until lightly golden, about 5 minutes. Remove pancetta with a slotted spoon and transfer to a large bowl. Add (to the bowl) the spinach, ricotta, asiago, pepper and nutmeg. Stir to combine. Stuff the shells with about 2 tblsp of the spinach mixture each and place in a large buttered baking dish.<br /><br />sauce: Melt the butter in a medium saucepan. Add the garlic and cook for 1 minute. Add the cream and bring to a simmer. Turn the heat to very low and add the 2 cps asiago, parsley and pepper. Stir until the cheese is dissolved. Pour over the shells, top with remaining asiago. Bake until golden on top, about 25 minutes. Serve immediately.Alatielhttp://www.blogger.com/profile/17174480227955251296noreply@blogger.com0tag:blogger.com,1999:blog-3586213591548455233.post-34102996116539322362011-11-14T11:29:00.000-08:002011-11-14T11:30:54.447-08:00Dakota Smashed Pea and Barley Soup<div><span class="Apple-style-span" style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; background-color: rgb(255, 255, 255); ">This is from the CPK cookbook and apparently, Cari thinks it's amazing. I'll have to give it a try... which should be interesting since I don't like peas. :-)</span></div><div><span class="Apple-style-span" style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; background-color: rgb(255, 255, 255); "><br /></span></div><div><span class="Apple-style-span" style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; background-color: rgb(255, 255, 255); ">Ingredients:</span></div><div><span class="Apple-style-span" style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; background-color: rgb(255, 255, 255); "><br /></span></div><span class="Apple-style-span" style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; background-color: rgb(255, 255, 255); ">1 pound dried split peas, sorted and rinsed</span><br /><span class="Apple-style-span" style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; background-color: rgb(255, 255, 255); ">1/2 cup Pearl Barley</span><br /><span class="Apple-style-span" style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; background-color: rgb(255, 255, 255); ">2 quarts water</span><br /><span class="Apple-style-span" style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; background-color: rgb(255, 255, 255); ">2 bay leaves</span><br /><span class="Apple-style-span" style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; background-color: rgb(255, 255, 255); ">1 tsp salt</span><br /><span class="Apple-style-span" style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; background-color: rgb(255, 255, 255); ">1 tbls soy sauce</span><br /><span class="Apple-style-span" style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; background-color: rgb(255, 255, 255); ">1 tbls chopped fresh thyme (or 1/2 tbls dried)</span><br /><span class="Apple-style-span" style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; background-color: rgb(255, 255, 255); ">2 tsp minced garlic</span><br /><span class="Apple-style-span" style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; background-color: rgb(255, 255, 255); ">1/2 tsp rubbed dried sage</span><br /><span class="Apple-style-span" style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; background-color: rgb(255, 255, 255); ">Large pinch of ground cumin</span><br /><span class="Apple-style-span" style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; background-color: rgb(255, 255, 255); ">1.5 cups diced carrots</span><br /><span class="Apple-style-span" style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; background-color: rgb(255, 255, 255); ">2/3 cup minced onion</span><br /><span class="Apple-style-span" style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; background-color: rgb(255, 255, 255); ">1/3 cup diced celery</span><br /><span class="Apple-style-span" style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; background-color: rgb(255, 255, 255); ">1/4 cup thinly sliced scallion greens (green onions, just the green parts not the white parts)</span><br /><br /><span class="Apple-style-span" style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; background-color: rgb(255, 255, 255); ">In a large pot or saucepan, combine the first 10 ingredients. Bring to a boil over high heat. Reduce the heat to a bare simmer. Cover and cook for 1 hour, stirring occasionally.</span><br /><span class="Apple-style-span" style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; background-color: rgb(255, 255, 255); ">Stir in the carrots, celery, and onions. Simmer until veggies are tender, 20-30 minutes. Discard bay leaves. Ladle into bowls and garnish with scallion greens...enjoy!</span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3586213591548455233.post-30770771255848205342011-10-26T21:25:00.001-07:002011-10-26T22:30:26.332-07:00Thomas Keller's Roasted Chicken, our versionDH and I make this chicken maybe once a month and it is SO yummy, and relatively simple to do. It's our variation on chef Thomas Keller's simple <a href="http://www.epicurious.com/recipes/food/views/My-Favorite-Simple-Roast-Chicken-231348">roasted chicken</a>.<div><br /></div><div><br /></div><div>First we brine the chicken. This adds a lot of great flavor to the chicken. <a href="http://www.cooksillustrated.com/images/document/howto/ND01_ISBriningbasics.pdf">Here</a> is Cook's Illustrated's info on brining and how it works.</div><div><br /></div><div><b>Brine:</b></div><div><br /></div><div>1 two to three pound whole chicken, thawed</div><div><br /></div><div>2 cups filtered water</div><div>1 cup Kosher salt</div><div>1 cup dark brown sugar</div><div>1 tablespoon whole black peppercorns</div><div>ice and more filtered water</div><div><br /></div><div>Remove your thawed chicken from the package and take out the giblets from the cavity (if there are any). Mix all of the brine ingredients together in a small saucepan and bring to a boil on the stove, stirring occasionally. You want the sugar and salt to be mostly dissolved. Pour the brine mixture into a large container that is big enough to completely submerge the chicken in the brine. Don't add your chicken while the brine is still hot! Add a few handfuls of of ice to the brine to cool it down. Once the brine is cool, place the chicken in the container. Add more filtered water until it comes just above the chicken. Wiggle the chicken a little bit making sure some brine gets into the cavity. Cover and place in the fridge for at least a few hours. Don't let your chicken brine for much longer than 8 to 10 hours as it can become too salty.</div><div><br /></div><div>I usually brine the chicken around lunchtime so we can eat around 7 or 8pm.</div><div><br /></div><div><br /></div><div><b>Ingredients:</b></div><div><br /></div><div>Your brined whole chicken</div><div>Kosher salt</div><div>Freshly ground black pepper</div><div><br /></div><div>1 yellow onion</div><div>4 medium red potatoes</div><div>A couple handfuls of baby carrots<br />(you can do any kind of veggies you like with chicken, zucchini, squash, etc.)</div><div><br /></div><div><br /></div><div>Preheat the over to 450 degrees F. </div><div><br /></div><div>Remove the chicken from the brine and rinse it in the sink. Pat it dry... both inside the cavity and out, with lots and lots of paper towels. You want it to be as dry as possible. The less it steams, the drier the heat, the better.</div><div><br /></div><div>Sprinkle salt and pepper into the cavity, then truss the bird. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. It helps the chicken to cook evenly, and it also makes for a prettier roasted bird. Don't know how to truss a chicken? Here's a <a href="http://how2heroes.com/videos/techniques/trussing-a-chicken.">video</a>.<br /><br />Now, rain salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). Season to taste with pepper.</div><div><br /></div><div>Roughly chop the onion. Wash the potatoes and cut into 1 inch cubes. Pour the onion, potatoes and baby carrots into a roasting pan, evenly covering the bottom. Place the chicken on top. The juices from the chicken will add flavor & fat to the veggies. When the oven is at temperature, place the roasting pan in the oven. Roast until it's done, 50 to 60 minutes. We usually use a probe thermometer that stays in the bird and dings when the bird reaches a desired temperature. If your bird starts to brown on top a little too soon or too much, loosely covering it with aluminum foil can slow the browning process.<br /><br />Remove it from the oven and baste the chicken in the juices. Remove the chicken from the pan and place it on a cutting board to rest for 15 minutes. Don't remove the thermometer probe yet! Put the pan with the veggies back in the oven for a few minutes until they turn whatever desired brown-ness you'd like.<br /><br />After the chicken has rested, remove the thermometer probe (if you used one), carve and serve. </div><div><br /></div><div><br /></div><div>It's yummy all by itself, but we usually add a dijon mustard to our plates. I love the sweet/hot mustard from Trader Joe's. I like to serve it with with a simple tossed salad and a dry white or rosé wine.<br /><br />Here's the one we made the other night:</div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtFp7dJ6aqm-bzHrZYh6O0g0xY9Rkir8csStWTAxpAScekbDxSipdjMsXT5VfjorekPBpiAXeYpUj6CWqo1AzhUPRO9mGmCpagnfxVU5_HKAO-L-hOn7ve2Ww-Qhx_6JKbqbUnd8LWKtg/s1600/297989_2578297094199_1157528819_33139160_366192278_n.jpeg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtFp7dJ6aqm-bzHrZYh6O0g0xY9Rkir8csStWTAxpAScekbDxSipdjMsXT5VfjorekPBpiAXeYpUj6CWqo1AzhUPRO9mGmCpagnfxVU5_HKAO-L-hOn7ve2Ww-Qhx_6JKbqbUnd8LWKtg/s400/297989_2578297094199_1157528819_33139160_366192278_n.jpeg" border="0" alt="" id="BLOGGER_PHOTO_ID_5668037952379170162" /></a><br /><div style="text-align: center;"><span class="Apple-style-span"><u><br /></u></span></div><div><u><br /><br /></u></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3586213591548455233.post-46286687421978422192011-10-25T10:30:00.000-07:002011-10-25T10:31:04.136-07:00Albondiga Soup by Karina T. Toledo<p><strong>Albondiga Soup</strong> by Karina T. Toledo</p> <p>Ingridients:</p> <p>1 lb ground beef</p> <p>3 Stems of Parsley (chopped)</p> <p>2 tomatillos (green tomatoes) peeled</p> <p>4 tomatoes</p> <p>2 small pieces Onion</p> <p>2 cloves Garlic</p> <p>Can of Chipotle sauce (optional if you like a little spice)</p> <p>1/4 cup of cooked rice</p> <p>1 cube of Knorr chicken flavoring</p> <p>salt</p> <p>3 eggs (hard boiled and cut in 4 pieces each)</p> <p>Steps:</p> <p>1. Blend together 2 tomatillos and parsley with a small piece of onion (small) and one garlic clove. Add about 2-3 tbs of water (so that it can blend better)</p> <p>2. In a bowl add mixture (step 1) with ground beef and cooked rice</p> <p>3. In a small sauce pan boil 4 tomatoes, then blend the tomatoes with the other small piece for onion and remaining garlic clove and a 1/2 cup of water.</p> <p>4. In a big soup pan add the mixture (from step 3) let it simmer, add 1/2-1 cup of water (depending on how thick you want the soup). Let it simmer for 5 mins. then add the cube of chicken flavoring and salt to taste (you can add 1/2-1 tbs of chipotle sauce if you want to make it spicy) </p> <p>5. Roll ground beef into meatballs insert a piece of the hard boiled egg in the center. Once you have roll all the meatballs add them to the sauce pan and let it simmer for 10-15 mins.</p> <p> </p>April Motahttp://www.blogger.com/profile/01920668420006591616noreply@blogger.com0tag:blogger.com,1999:blog-3586213591548455233.post-55078078243046371932011-10-25T10:26:00.000-07:002011-10-25T10:28:56.561-07:00Spinach chicken casseroleI know a lot of the ladies had asked me to share this one. I didn't measure out the chx, just used 2 chx breast. We also didn't use tomatoes since DH hates them, and added in some extra spinach. I was surprised at the lack of creamy-ness from the cream cheese, but it was still pretty good. A bit on the onion-y side, so if you're not a huge fan, you could always cut the amount of onion in half, or use none at all and just get the flavor from the CC. Oh, and as a calorie saver, I omitted the mozzarella cheese on the top:<br /><br /><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">8 oz uncooked rigatoni</span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">1 T olive oil</span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">1 c chopped onion</span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">1 (10 oz) pack frozen spinach, thawed</span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">3 c cubed, cooked chicken breasts</span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">1 (14 oz) can Italian-style diced tomatoes, drained</span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">1 (8 oz) container Philadelphia chive & onion cream cheese</span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">½ t salt, ½ t pepper</span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">1½ c shredded mozzarella cheese</span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"></span></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">Prepare rigatoni according to pkg directions. Spread oil on bottom of 11x17 in baking dish; add onion in a single layer. Bake at 375 for 15 minutes or just until tender. Transfer onion to large bowl, set aside. </span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"></span></span></div><div class="MsoNormal"><br /></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">Drain chopped spinach well, pressing between paper towels. Stir in rigatoni, spinach, chicken, & next 4 ingredients into onion in bowl. Spoon mixture into dish & sprinkle evenly with shredded mozzarella cheese. Bake covered at 375 for 30 minutes; uncover & bake 15 more minutes or until bubbly.<br /><br /><br />Source: http://www.savingmoneylivinglife.com/2010/06/chicken-spinach-pasta-bake.html</span></span>April Motahttp://www.blogger.com/profile/01920668420006591616noreply@blogger.com0tag:blogger.com,1999:blog-3586213591548455233.post-67580030745835552452011-10-08T06:09:00.000-07:002011-10-08T06:09:01.765-07:00Crockpot Pulled BBQ ChickenPossibly the easiest and tastiest chicken dinner EVER!!<br />
<br />
Spray your crock pot with Pam.<br />
Add:<br />
3-4 frozen or thawed chicken breasts (sometimes the frozen breasts make for even more tender and juicy chicken)<br />
Add onion powder, garlic powder, salt and pepper to your tastes. Add other spices if you want too!<br />
Add 1/2 thinly sliced red onion (or yellow onion or none at all)<br />
Add one bottle of your favorite BBQ sauce.<br />
<br />
Cover and cook on low for 4-6 hours.<br />
Take lid off and pull chicken with 2 forks. Cook another 1 hour at least or more if you want.<br />
Add more BBQ sauce if you like it extra saucy ;-)<br />
Serve plain or on hard sandwich rolls. Great with salad and cornbread!MadeByMellenhttp://www.blogger.com/profile/06512362597355277807noreply@blogger.com1tag:blogger.com,1999:blog-3586213591548455233.post-33929811486284724662011-10-03T17:52:00.000-07:002011-10-04T10:12:29.866-07:00Kielbasa & Lentil Soup<div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; line-height: normal; margin-bottom: 0.0001pt;"><span style="font-size: small;">Kielbasa Soup</span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; line-height: normal; margin-bottom: 0.0001pt;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; line-height: normal; margin-bottom: 0.0001pt;"><span style="font-size: small;">1 lb lentils</span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; line-height: normal; margin-bottom: 0.0001pt;"><span style="font-size: small;">8 cups water</span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; line-height: normal; margin-bottom: 0.0001pt;"><span style="font-size: small;">1 large can tomatoes</span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; line-height: normal; margin-bottom: 0.0001pt;"><span style="font-size: small;">2 bay leaves</span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; line-height: normal; margin-bottom: 0.0001pt;"><span style="font-size: small;">1 tbsp salt</span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; line-height: normal; margin-bottom: 0.0001pt;"><span style="font-size: small;">¼ tsp pepper</span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; line-height: normal; margin-bottom: 0.0001pt;"><span style="font-size: small;">1 ½ to 2 lbs kielbasa</span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; line-height: normal; margin-bottom: 0.0001pt;"><span style="font-size: small;">8 slices bacon</span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; line-height: normal; margin-bottom: 0.0001pt;"><span style="font-size: small;">1 cup chopped celery</span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; line-height: normal; margin-bottom: 0.0001pt;"><span style="font-size: small;">1 cup sliced carrots</span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; line-height: normal; margin-bottom: 0.0001pt;"><span style="font-size: small;">1 med. onion, sliced</span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; line-height: normal; margin-bottom: 0.0001pt;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; line-height: normal; margin-bottom: 0.0001pt;"><span style="font-size: small;">Wash lentils, combine with water, tomatoes, bay leaves, salt & pepper. Bring to a boil. Add kielbasa, reduce heat, cover and simmer 15 minutes.</span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; line-height: normal; margin-bottom: 0.0001pt;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; line-height: normal; margin-bottom: 0.0001pt;"><span style="font-size: small;">Meanwhile in large skillet, fry 8 slices bacon, diced, until limp. Remove all but 1 tbsp fat from skillet. Add celery, carrots and onion. Cook over medium heat, stirring occasionally. Add to lentils and continue to simmer for 1 to 1 ½ hours until lentils are tender.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> </span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; line-height: normal; margin-bottom: 0.0001pt;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; line-height: normal; margin-bottom: 0.0001pt;"><span style="font-size: small;">Remove kielbasa, slice, and return to soup. Serve.</span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; line-height: normal; margin-bottom: 0.0001pt;"><span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;">*When I made this recently, I used a food processor and ground up the carrots, celery, and onion (we don't do chunks of veggies well in this house). It made the soup thicker too. <br />
</span><br />
<span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; line-height: normal; margin-bottom: 0.0001pt;"><span style="font-size: small;">*This recipe also freezes well. I like to portion it in freezer bags and freeze flat. </span></div>HappyHollisHomehttp://www.blogger.com/profile/07221420799615798377noreply@blogger.com1tag:blogger.com,1999:blog-3586213591548455233.post-9898052490851717252011-09-29T19:52:00.001-07:002011-09-29T19:52:44.882-07:00Chocolate Chip Banana Bread<div class="ingredients" style="margin-top: 10px;"> <h3>This is copied and pasted directly from allrecipes (my favorite food site). The only changes I made were to omit the 1/2 cup nuts and put in 1 cup chocolate chips =) </h3><h3>Ingredients</h3><ul><li class="plaincharacterwrap ingredient"> 1/2 cup butter, melted</li>
<li class="plaincharacterwrap ingredient"> 1 cup white sugar</li>
<li class="plaincharacterwrap ingredient"> 2 eggs</li>
<li class="plaincharacterwrap ingredient"> 1 teaspoon vanilla extract</li>
<li class="plaincharacterwrap ingredient"> 1 1/2 cups all-purpose flour</li>
<li class="plaincharacterwrap ingredient"> 1 teaspoon baking soda</li>
<li class="plaincharacterwrap ingredient"> 1/2 teaspoon salt</li>
<li class="plaincharacterwrap ingredient"> 1/2 cup sour cream</li>
<li class="plaincharacterwrap ingredient"> 1 cup chocolate chips</li>
<li class="plaincharacterwrap ingredient"> 2 medium bananas, sliced</li>
</ul></div><div style="border-top: 1px #ccc dotted; margin-top: 20px; width: 300px;"> </div><div class="directions" style="margin-top: 10px;"> <h3> Directions</h3><ol><li><span class="plaincharacterwrap break"> Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. </span></li>
<li><span class="plaincharacterwrap break"> In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan. </span></li>
<li><span class="plaincharacterwrap break"> Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely. </span></li>
</ol></div>MadeByMellenhttp://www.blogger.com/profile/06512362597355277807noreply@blogger.com1tag:blogger.com,1999:blog-3586213591548455233.post-39560190495463483302011-09-27T18:14:00.000-07:002011-09-27T18:40:22.062-07:00Quick PastitsioHere's the delicious-sounding recipe that Tracy shared. I'm going to try it next week.<div><br /></div><div>Ingredients:<br /><div><br /></div><div>8 ounces uncooked penne pasta</div><div>cooking spray</div><div>1 lb ground sirloin</div><div>1 tablespoon olive oil</div><div>1 1/2 cups chopped onion</div><div>5 cloves garlic, minced</div><div>3/4 teaspoon kosher salt</div><div>1 tablespoon all-purpose flour</div><div>2 cups fat-free milk</div><div>1 (14.5 ounce) can diced tomatoes, drained</div><div>1/2 cup (4 ounces) 1/3-less-fat cream cheese</div><div>1 (3 ounce) package fat-free cream cheese</div><div>3/4 cup (3 ounces) shredded part-skim mozzarella cheese</div><div>2 tablespoons chopped fresh flat-leaf parsley</div><div><br /></div><div>Preheat broiler.</div><div><br /></div><div>Cook pasta according to package directions, omitting salt and fat. Drain.</div><div><br /></div><div>Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; sauté 5 minutes or until browned, stirring to crumble. Remove beef from pan; drain. Wipe pan clean with paper towels. Add oil to pan; swirl to coat. Add onion; sauté 4 minutes, stirring occasionally. Add garlic; saute 1 minute, stirring constantly. Add beef; sprinkle with salt. Add flour; cook 1 minute, stirring frequently. Stir in milk, tomatoes and cream cheeses, stirring until smooth; bring to a simmer. Cook 2 minutes or until thoroughly heated. Stir in pasta.</div><div><br /></div><div>Spoon pasta mixture into a 13x9 inch broiler-safe baking dish coasted with cooking spray. Sprinkle mozzarella evenly over top. Broil 4 minutes or until golden. Sprinkle with parsley.</div><div><span class="Apple-style-span" style="font-family: arial, helvetica, sans-serif; font-size: 18px; "><ul style="margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; "><li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 5px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 2px; padding-left: 0px; vertical-align: top; float: none; "><span itemprop="preparation"></span></li></ul></span></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3586213591548455233.post-70508021012014537922011-09-27T18:02:00.000-07:002011-09-27T18:12:29.896-07:00Awesome & Easy Corn CasseroleThis is from AllRecipes.com and it's become a staple for any family get-togther. It's ridiculously easy to make and never, ever leaves any leftovers. It's just THAT good. I have a photo somewhere, I just need to find it.<div><br /></div><div>This recipe is for a 9x9 baking dish. If it's just you and your hubby, then the 9x9 dish will be perfect. But if it's going to be 6 or more people, then double it with a 13x9 pan.</div><div><br /></div><div>Ingredients:</div><div><br /></div><div>1/2 cup butter, melted</div><div>2 eggs, beaten</div><div>1 (8.5 ounce) package dry cornbread mix</div><div>1 (15 ounce) can whole kernel corn, drained</div><div>1 (14.75 ounce) can creamed corn</div><div>1 cup sour cream</div><div><br /></div><div>Preheat oven to 375 degrees (175 celsius) and lightly grease a 9x9 baking dish.</div><div><br /></div><div>In a bowl, combine all of the ingredients. Spoon mixture into baking dish. Bake for 45 minutes or until the top is golden brown.</div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-3586213591548455233.post-28457605926572977032011-09-26T22:57:00.000-07:002011-09-26T23:44:29.723-07:00S'more Please!!Hi! I'm <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">Christy</span> also known as <span id="SPELLING_ERROR_1" class="blsp-spelling-error">clipscomb</span>1987 :) I want to start off by saying that I am totally addicted to <span id="SPELLING_ERROR_2" class="blsp-spelling-error">pinterest</span> and most of my inspiration for cooking I find on that website! Here are two recipes I made for my friends daughters 7<span id="SPELLING_ERROR_3" class="blsp-spelling-error">th</span> birthday <span id="SPELLING_ERROR_4" class="blsp-spelling-corrected">camp out</span> party this weekend.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfeshaF8nV5nbwL1w4fSnTveMH2wx99L96v64YbYQIPuAV0xvzuU7GUOy1WNoYzTvzvA70O4Yi-yD64AoSHmfGPpQiyIA8hp4SDZwGf5eqO_EW4q6h3vyHV8zetHVMjcH9fsnZZ2jcdzw/s1600/smorecookies.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 320px; FLOAT: right; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5656925686240749138" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfeshaF8nV5nbwL1w4fSnTveMH2wx99L96v64YbYQIPuAV0xvzuU7GUOy1WNoYzTvzvA70O4Yi-yD64AoSHmfGPpQiyIA8hp4SDZwGf5eqO_EW4q6h3vyHV8zetHVMjcH9fsnZZ2jcdzw/s320/smorecookies.jpg" /></a><br /><br /><div><br /><p><strong><span id="SPELLING_ERROR_5" class="blsp-spelling-error">S'more</span> Cookies</strong><br /><span id="SPELLING_ERROR_6" class="blsp-spelling-corrected">Ingredients</span>:<br />1 cup butter<br />1 cup brown sugar<br /><br />Add:<br />2 eggs<br />2 teaspoons vanilla<br />Beat thoroughly<br /><br />Add:<br />2 cups flour<br />1/2 teaspoon salt<br />1 teaspoon baking soda<br />1 cup chocolate chips, or one giant <span id="SPELLING_ERROR_7" class="blsp-spelling-corrected">Hershey</span> bar, chopped<br />1 cup mini marshmallows<br />Stir to incorporate<br /><br />Put a "dab" of cookie dough on the center of the <span id="SPELLING_ERROR_8" class="blsp-spelling-corrected">Graham</span> cracker.<br /><br />Bake at 350 degrees for no longer then 11 minutes, any longer and the <span id="SPELLING_ERROR_9" class="blsp-spelling-corrected">Graham</span> cracker will burn. When done baking quickly transfer to your wire rack. Yields 4 dozen<br /></p><br /><p></p><br /><p><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ilHLIV4OhjLJFsCSmGMq96CERtgtvjXurLh3eAe4vez42oA-ZnC7jtHSY2vqMubfB67bANmnUo6Y3R0MaDU_UUnag8Xx82Dfw6lG2qcWOvWT6PpCgyvXs4gppm5IKaLD5ONgehtta6Y/s1600/smorericekrispie.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 320px; FLOAT: right; HEIGHT: 213px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5656925903164407362" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ilHLIV4OhjLJFsCSmGMq96CERtgtvjXurLh3eAe4vez42oA-ZnC7jtHSY2vqMubfB67bANmnUo6Y3R0MaDU_UUnag8Xx82Dfw6lG2qcWOvWT6PpCgyvXs4gppm5IKaLD5ONgehtta6Y/s320/smorericekrispie.jpg" /></a> <strong><span id="SPELLING_ERROR_10" class="blsp-spelling-error">S'more</span> Rice <span id="SPELLING_ERROR_11" class="blsp-spelling-error">Krispie</span> Treats </strong><br /></p><br /><p><span id="SPELLING_ERROR_12" class="blsp-spelling-corrected">Ingredients</span>:<br />3 cups marshmallows<br />1 (heaping) tablespoon butter<br />2 teaspoons vanilla<br />3 cups Rice <span id="SPELLING_ERROR_13" class="blsp-spelling-error">Krispies</span><br />1 cup graham crackers, broken into course pieces<br />1 cup milk chocolate chips<br /><br />Butter 8x8 pan. In large (microwave safe) bowl, place the marshmallows butter and vanilla in the microwave until the marshmallows begin to soften (this only took 30 seconds for me, depends on your microwave) Mix with a spatula and microwave for another 30 seconds or until marshmallows are completely melted. Add the <span id="SPELLING_ERROR_14" class="blsp-spelling-corrected">Graham</span> cracker chunks in, then add in chocolate chips and combine (I let my rice <span id="SPELLING_ERROR_15" class="blsp-spelling-error">krispie's</span> cool a little bit after mixing in the graham crackers so the chocolate chips wouldn't melt, just 2 minutes or so)<br /><br />Press mixture into the prepared pan. Allow to cool and devour!<br /><br />♥ <span id="SPELLING_ERROR_16" class="blsp-spelling-error">Christy</span><br /><br /><br /><span id="SPELLING_ERROR_17" class="blsp-spelling-error">S'more</span> Cookie Source: http://fahrenheit350.blogspot.com/2009/08/rain-or-shine.html<br /><span id="SPELLING_ERROR_18" class="blsp-spelling-error">S'more</span> Rice <span id="SPELLING_ERROR_19" class="blsp-spelling-error">Krispies</span> Source: http://tastykitchen.com/recipes/desserts/se28099more-rice-krispie-squares/</p></div>♥ Christyhttp://www.blogger.com/profile/00227205049769189850noreply@blogger.com2tag:blogger.com,1999:blog-3586213591548455233.post-29707635644098474122011-09-26T14:29:00.000-07:002011-09-26T14:39:37.265-07:00Chicken & DumplingsThis is another really fast & easy meal that you can make if you're pressed for time. It's really a chicken & biscuits recipe. I got this one from the magazine "Real Simple" a few years ago.<div><br /></div><div>Chicken & Dumplings</div><div><br /></div><div>1 rotisserie chicken, meat shredded (or you can use 1-1.5 lb of shredded chicken breast)</div><div>1 (10 oz) package of frozen vegetables</div><div>1 (10.75 oz) can of cream of mushroom soup</div><div>1/4 tsp salt</div><div>1/4 tsp pepper</div><div>1 10-count tube refrigerated biscuits</div><div><br /></div><div>Directions:</div><div>1. Heat oven to 400F. Combine the chicken, vegetables, soup, salt, pepper, and 3/4 cup water in a large bowl.</div><div>2. Transfer the mixture to an oven-safe casserole, cover with foil, and bake for 15 minutes.</div><div>3. Remove the foil, cover the filling with the biscuits, and bake until the biscuits are golden brown & cooked through, about 15 min. (I actually cover the biscuits for the first 10 min & uncover it for the last 5 min - I find they cook through faster this way.)</div><div><br /></div>Karahttp://www.blogger.com/profile/05061227559115994134noreply@blogger.com0tag:blogger.com,1999:blog-3586213591548455233.post-63762110150663179162011-09-26T14:13:00.000-07:002011-09-26T14:24:24.580-07:00Chicken Tamale CasseroleA good friend passed along this recipe from cookinglight.com. My DH & I make this all the time. It's a great casserole to make when you don't have a lot of time & a lot of the ingredients are probably already in your fridge/pantry.<div><br /></div><div>Chicken Tamale Casserole</div><div><br /></div><div>1 c. shredded Mexican blend or cheddar cheese, divided</div><div>1/3 c. milk</div><div>1 egg</div><div>1 tsp. ground cumin</div><div>1/8 tsp ground red pepper</div><div>1 (14 3/4 oz) can creamed corn</div><div>1 (8.5 oz) box corn bread mix </div><div>1 (4 oz) can chopped green chiles, drained</div><div>cooking spray</div><div>1 (10 oz) can red enchilada sauce</div><div>2 c shredded, cooked chicken breast</div><div>1/2 c sour cream (optional)</div><div><br /></div><div>1. Preheat oven to 400F.</div><div>2. Combine 1/4 cup cheese & next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13"x9" baking dish coated with cooking spray.</div><div>3. Bake at 400F for 20 min or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400 for 15 minutes or until cheese melts. Remove from oven; let stand 5 min. Cut into 8 pieces, top each serving with 1 tbsp sour cream.</div>Karahttp://www.blogger.com/profile/05061227559115994134noreply@blogger.com2tag:blogger.com,1999:blog-3586213591548455233.post-32179324961320795852011-09-24T13:35:00.001-07:002011-09-24T13:54:10.151-07:00Basic CheesecakeThis is the last recipe I'm sharing today, I promise! :-)<br /><br />This is my brother's tried and true cheesecake recipe. He's famous for his cheesecake among my family and any Oakland jetBlue crewmembers. He still gets requests for it from friends, family and former co-workers for birthday parties. <div><div><br /></div><div><b>Crust:</b></div><div><br /></div><div>Enough graham crackers to give you a few cups of crumbs</div><div>About half a cup of sugar</div><div>Enough melted butter to get the damp sand consistency</div><div>About a half cup toasted almonds</div><div><p class="MsoNormal">(to toast the almonds, spread evenly on aluminum foil and bake in toaster oven until they start to turn brown)</p> <p class="MsoNormal">Combine the graham crackers and toasted almonds in a food processor to turn into crumbs.<span> </span>Put in a bowl and add sugar and enough butter to get the right consistency (damp sand).<span> </span>Press into the bottom and up the sides of a 9" or 10"spring-form pan.<span> I</span>t's okay if you don't end up using all of it. Bake at 350 degrees for about 10 minutes to harden the crust a bit.</p> <p class="MsoNormal"><b><span class="Apple-style-span" style="font-weight: normal; "></span></b></p><div><b><b>Filling:</b></b></div><div><b><br /></b></div><div>2lbs cream cheese at room temperature (room temp. makes it easier to mix with other ingredients)</div><div>1 cup of sugar</div><div>2 tablespoons fresh lemon juice</div><div>2 teaspoons vanilla extract</div><div>4 large eggs</div><p></p> <p class="MsoNormal">Combine first 4 ingredients in a bowl until well blended (smooth and without any cream cheese lumps).<span> </span>Add eggs 1 at a time until just combined.<span> </span>Pour into the baked and slightly cooled shell and bake for about an hour and 10 minutes (70 minutes) until the edges are set but the center <u>slightly</u> quivers when the pan is shaken.<span> </span>Center should be almost set but not stiff when it comes out because it’ll cook for a few minutes as it cools.<span> </span>Let cool on a wire rack until its cool enough to touch, then you can cool it in the refrigerator.<span> </span>It’ll get denser as it cools.<span> </span>Run a thin knife around the edge carefully to release it from the side of the pan.<span> </span>Release the sides and cut to serve.</p><p class="MsoNormal"><br /></p> <p class="MsoNormal">This is a great basic cheesecake that tastes good by itself or with pretty much any kind of fruit topping. The toasted almonds add a wonderful nutty flavor to the crust. But if you have an allergy, you can leave them out.<br /><br />Don't stress if you end up with the Grand Canyon in the top of your cheesecake. It happens to me most of the time, even when I pull it out of the oven at the right time. Some claim that baking the cheesecake in a water bath can prevent it, but I've never tried. I just fill the canyon with fruit topping and no one ever knows. :-)</p> <p class="MsoNormal">To make a caramel cheesecake, leave out the lemon juice. Then add caramel in layers with the filling so that the caramel is distributed evenly.<span> </span></p> <!--EndFragment--></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3586213591548455233.post-79371460775454045792011-09-24T13:27:00.000-07:002011-09-24T13:34:30.650-07:0040 Cloves and a ChickenThis recipe is actually from an episode of Good Eats. DH and I have done it many, many times because it's so damn good. It works best to brown the chicken in a frying pan or skillet that can go right into the oven. We use a 12" cast iron skillet that works wonderfully (covered with foil when in the oven).<br /><br />It seems like you're using a lot of oil, I know. But the chicken doesn't soak up the oil. It helps keep it from drying out and somewhat poaches the chicken. Then, when you're done, you have these yummy pieces of roasted garlic that you can spread on toasted baguette or french bread.<br /><br /><div>Ingredients:<br /> <!--[if gte mso 9]><xml> <o:documentproperties> <o:template>Normal.dotm</o:Template> <o:revision>0</o:Revision> <o:totaltime>0</o:TotalTime> <o:pages>1</o:Pages> <o:words>22</o:Words> <o:characters>127</o:Characters> <o:company>Apple</o:Company> <o:lines>1</o:Lines> <o:paragraphs>1</o:Paragraphs> <o:characterswithspaces>155</o:CharactersWithSpaces> <o:version>12.0</o:Version> </o:DocumentProperties> <o:officedocumentsettings> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:zoom>0</w:Zoom> <w:trackmoves>false</w:TrackMoves> <w:trackformatting/> <w:punctuationkerning/> <w:drawinggridhorizontalspacing>18 pt</w:DrawingGridHorizontalSpacing> <w:drawinggridverticalspacing>18 pt</w:DrawingGridVerticalSpacing> <w:displayhorizontaldrawinggridevery>0</w:DisplayHorizontalDrawingGridEvery> <w:displayverticaldrawinggridevery>0</w:DisplayVerticalDrawingGridEvery> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:dontgrowautofit/> <w:dontautofitconstrainedtables/> <w:dontvertalignintxbx/> </w:Compatibility> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="276"> </w:LatentStyles> </xml><![endif]--> <!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} </style> <![endif]--> <!--StartFragment--> <p class="MsoNormal"><span class="bodytext">1 whole chicken (broiler/fryer) cut into 8 pieces </span><br /><span class="bodytext">1/2 cup plus 2 tablespoons olive oil </span><br /><span class="bodytext">10 sprigs fresh thyme </span><br /><span class="bodytext">40 cloves garlic, peeled</span><br /><span class="bodytext">Salt and pepper</span> </p><p class="MsoNormal"> <!--[if gte mso 9]><xml> <o:documentproperties> <o:template>Normal.dotm</o:Template> <o:revision>0</o:Revision> <o:totaltime>0</o:TotalTime> <o:pages>1</o:Pages> <o:words>48</o:Words> <o:characters>278</o:Characters> <o:company>Apple</o:Company> <o:lines>2</o:Lines> <o:paragraphs>1</o:Paragraphs> <o:characterswithspaces>341</o:CharactersWithSpaces> <o:version>12.0</o:Version> </o:DocumentProperties> <o:officedocumentsettings> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:zoom>0</w:Zoom> <w:trackmoves>false</w:TrackMoves> <w:trackformatting/> <w:punctuationkerning/> <w:drawinggridhorizontalspacing>18 pt</w:DrawingGridHorizontalSpacing> <w:drawinggridverticalspacing>18 pt</w:DrawingGridVerticalSpacing> <w:displayhorizontaldrawinggridevery>0</w:DisplayHorizontalDrawingGridEvery> <w:displayverticaldrawinggridevery>0</w:DisplayVerticalDrawingGridEvery> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:dontgrowautofit/> <w:dontautofitconstrainedtables/> <w:dontvertalignintxbx/> </w:Compatibility> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="276"> </w:LatentStyles> </xml><![endif]--> <!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} </style> <![endif]--> <!--StartFragment--> </p><p class="MsoNormal"><span class="bodytext">Preheat oven to 350 degrees F. <o:p></o:p></span></p> <p>Season the chicken with salt and pepper. Toss with 2 tablespoons olive oil and brown on both sides in a wide fry pan or skillet over high heat. Remove from heat, add oil, thyme, and garlic cloves. Cover and bake for 1 1/2 hours. </p><p>Remove chicken from the oven. Let it rest for 5 to 10 minutes, carve and serve. I like to serve with roasted veggies, mashed potatoes and crusty french bread.</p><p></p> <!--EndFragment--></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3586213591548455233.post-9035548418374201012011-09-24T12:40:00.000-07:002011-09-24T12:48:23.901-07:00Lamb Sliders with Tzatziki Sauce<span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; background-color: rgb(255, 255, 255); "><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-size: 11px; line-height: 16px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span style="font-size: 11px; line-height: 16px; ">I made these just the other night (DH and I both really like lamb). My local market didn't have any lamb, so I went to Whole Foods. There wasn't any ground lamb, so I asked the butcher to grind it for me. Next time, I will request a finer grind. He made them a little chunkier than I like. Also, when I made these, I just cooked the sliders in a frying pan with a tiny bit of olive oil. Since we just moved, the grill wasn't set up yet and we don't have a grill pan for the stove. They were still delicious.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-size: 11px; line-height: 16px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span style="font-size: 11px; line-height: 16px; "><br /></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-size: 11px; line-height: 16px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "> </p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-size: 11px; line-height: 16px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><strong style="font-size: 11px; line-height: 16px; ">Tzatziki Sauce:</strong></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-size: 11px; line-height: 16px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">½ cup plain Greek yogurt</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-size: 11px; line-height: 16px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">2 cloves minced garlic</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-size: 11px; line-height: 16px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">½ of a hothouse cucumber, finely chopped</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-size: 11px; line-height: 16px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">1 tbsp olive oil</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-size: 11px; line-height: 16px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">2 tsp fresh lemon juice</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-size: 11px; line-height: 16px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">2 tsp chopped parsley</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-size: 11px; line-height: 16px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">1 tsp chopped dill</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-size: 11px; line-height: 16px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">½ tsp fresh ground black pepper</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-size: 11px; line-height: 16px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">salt to taste</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-size: 11px; line-height: 16px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><br /></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-size: 11px; line-height: 16px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">The original recipe called for fresh mint in the sauce instead of dill. I’m not a big fan of fresh mint because the smell can be overpowering sometimes, but in small quantities it can be really tasty. Use what flavors you prefer.</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-size: 11px; line-height: 16px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><br /></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-size: 11px; line-height: 16px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "> </p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-size: 11px; line-height: 16px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><strong style="font-size: 11px; line-height: 16px; ">Sliders:</strong></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-size: 11px; line-height: 16px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">1 lb ground lamb</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-size: 11px; line-height: 16px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">1 large clove garlic, minced</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-size: 11px; line-height: 16px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">1 small shallot, finely diced</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-size: 11px; line-height: 16px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">1 tbsp chopped fresh mint</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-size: 11px; line-height: 16px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">1 tbsp chopped fresh oregano</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-size: 11px; line-height: 16px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">½ tsp cumin</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-size: 11px; line-height: 16px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">¼ tsp fresh ground black pepper</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-size: 11px; line-height: 16px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">½ tsp salt</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-size: 11px; line-height: 16px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "> </p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-size: 11px; line-height: 16px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">Mix all of the ingredients for the sauce in a bowl and set aside. </p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-size: 11px; line-height: 16px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><br /></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-size: 11px; line-height: 16px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">For the sliders, mix all of the ingredients together in a bowl. I found it was easiest to mix with my hands (I wore gloves). Form into small patties. Make them a little bit larger than the buns you have as they will shrink a bit when cooking. This recipe makes between 6 to 8 sliders. Cook for about 3 minutes per side in a grill pan or on the grill. </p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-size: 11px; line-height: 16px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "> </p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-size: 11px; line-height: 16px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">Assemble with your slider buns or small pieces of pita, slices of tomato and thinly sliced onion. It also tastes great with caramelized onions.</p></span>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-3586213591548455233.post-86537515754586275642011-09-24T12:22:00.000-07:002011-09-24T12:34:15.301-07:00White Bean Chicken Chili<span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; background-color: rgb(255, 255, 255); "><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-size: 11px; line-height: 16px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span style="font-size: 11px; line-height: 16px; ">My brother introduced me to this recipe and I love how easy it is to make, especially since you don't even have to cook the chicken, you just buy a supermarket roasted chicken. My fav is the chicken from Costco. Not only are they tasty, but they're a bit bigger than the supermarket ones and less money. I can usually dice and/or shred both breasts and both legs for this recipe. Then we save the thighs and wings for another meal. </span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-size: 11px; line-height: 16px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span style="font-size: 11px; line-height: 16px; "><br /></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-size: 11px; line-height: 16px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span style="font-size: 11px; line-height: 16px; ">You can adjust the spices and chilis to suit the level of spicy you'd like. I love to use my enameled cast iron pot for this, but any heavy soup pot will work. I'm not a huge fan of the large white kidney beans, so I'm going to try black beans next time and see how that works.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-size: 11px; line-height: 16px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><strong style="font-size: 11px; line-height: 16px; "><br /></strong></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-size: 11px; line-height: 16px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><strong style="font-size: 11px; line-height: 16px; "><br /></strong></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-size: 11px; line-height: 16px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><strong style="font-size: 11px; line-height: 16px; ">White Bean Chicken Chili</strong></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-size: 11px; line-height: 16px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><strong style="font-size: 11px; line-height: 16px; "><br /></strong></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-size: 11px; line-height: 16px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "> </p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-size: 11px; line-height: 16px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">2 tbls canola oil</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-size: 11px; line-height: 16px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">1 yellow onion chopped</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-size: 11px; line-height: 16px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">2 cloves garlic minced</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-size: 11px; line-height: 16px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">1 7oz can of green chiles</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-size: 11px; line-height: 16px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">1 tsp of oregano</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-size: 11px; line-height: 16px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">1 tsp of coriander</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-size: 11px; line-height: 16px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">1 half tsp of cumin (or more depending on taste)</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-size: 11px; line-height: 16px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">1 14.5 oz can of chicken broth (or more if you like it soupy)</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-size: 11px; line-height: 16px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">1 small and 1 large can of diced tomatoes</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-size: 11px; line-height: 16px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">Rotisserie Chicken from supermarket, already cooked, diced (I prefer shredded or pulled)</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-size: 11px; line-height: 16px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">1 can of corn</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-size: 11px; line-height: 16px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">1 can of white beans (a.k.a. Navy beans)</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-size: 11px; line-height: 16px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">1 can of white kidney beans (a.k.a. Cannellini beans)</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-size: 11px; line-height: 16px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">Salt and pepper to taste</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-size: 11px; line-height: 16px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><br /></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-size: 11px; line-height: 16px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "> </p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-size: 11px; line-height: 16px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">Cook the onion in the oil on medium-high heat in a soup pot until translucent. Add garlic, cook a couple more minutes. Add the chiles and stir to incorporate. Add the spices and stir to incorporate. Add the chicken broth and stir, scraping to get the brown bits off the bottom of the pot. Add the tomatoes, chicken, corn and beans, cover and bring to a boil, stirring occasionally. Lower the temperature to low and simmer the chili for another 10-15 mins. Check the flavor and adjust with salt and pepper.<br /><br />It tastes even better the next day. Serve with some sort of bread on the side. I love cornbread for this because I can put a big hunk of it right in the chili. Marie Callendar's mix is the best.</p></span>Unknownnoreply@blogger.com0