tag:blogger.com,1999:blog-74403870596407788412024-03-17T09:22:01.464-04:00Joy in Cooking“Find something you're passionate about and keep tremendously interested in it." - Julia ChildLisahttp://www.blogger.com/profile/12240940484717185870noreply@blogger.comBlogger74125tag:blogger.com,1999:blog-7440387059640778841.post-8731768179519304872011-03-06T19:57:00.000-05:002011-03-06T19:57:43.772-05:00I'm here. Easy Baked Brown Rice<div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">I'm still here! </div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">The last 6 months of 2010 were very stressful for me and I needed to take a break from my blog. Last July I started back to work after 5 years off. The transition was difficult and I found myself relying on take out far too often. Blogging definitely wasn't a priority. The week before Christmas, I received news that my position was eliminated. I can't say I was too disappointed. I am happy to be home again able to care for my family full-time. Nothing is more important to me. I plan to keep this blog going, as I love finding and sharing great recipes. Hopefully I have a few readers still. </div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDC3zK8nz7v6o9oo6JFAZgEGng1A_B0gGY472GOX1p7KZqlSW4jGEt-LL-LCwcVYqT6aLY6vHGEd0gVjC8ryqWWbZDGqOAaIYao0hNihyphenhyphengs3wfc51BtyTUQPe1hF04rXplin5wXR3RRhE/s1600/best+baked+brown+rice.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDC3zK8nz7v6o9oo6JFAZgEGng1A_B0gGY472GOX1p7KZqlSW4jGEt-LL-LCwcVYqT6aLY6vHGEd0gVjC8ryqWWbZDGqOAaIYao0hNihyphenhyphengs3wfc51BtyTUQPe1hF04rXplin5wXR3RRhE/s400/best+baked+brown+rice.JPG" width="400" /></a></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
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</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">This Baked Brown Rice recipe is such an easy, foolproof way to prepare rice. I can never seem to get it to turn out correctly on the stove top. It usually ends up to mushy and sticky. Brown rice takes much longer to cook than white rice, but it is much healthier. This method takes the stress out of cooking rice. I hope you'll give it a try. Enjoy!</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br />
</span></div><div style="color: purple; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b><span style="font-size: large;">Baked Brown Rice</span></b></div><div style="color: purple;"><i>adapted from Alton Brown, foodnetwork.com</i></div><div style="color: purple;"><br />
</div><div style="color: black;"><span style="font-size: small;">Ingredients:</span></div><ul><li class="ingredient">1 1/2 cups brown rice, medium or short grain</li>
<li class="ingredient">2 1/2 cups water or stock</li>
<li class="ingredient">1 tablespoon unsalted butter</li>
<li class="ingredient">1 teaspoon kosher salt</li>
</ul><h2 style="font-weight: normal;"><span style="font-size: small;">Directions:</span></h2>Preheat the oven to 375 degrees F. Place the rice into an 8-inch square glass baking dish.<br />
Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour. After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.<br />
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</div>Lisahttp://www.blogger.com/profile/12240940484717185870noreply@blogger.com0tag:blogger.com,1999:blog-7440387059640778841.post-91350932641465296352011-03-02T09:20:00.000-05:002011-03-02T09:20:09.826-05:00Kellogg's Share Your Breakfast<h3 style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: left;"><span style="font-size: small;"><span class="one">1 in 4 kids live</span> <span class="two">in homes where food</span> isn’t always available</span><span style="font-size: small;"> <span style="font-weight: normal;"> </span></span></h3><h3 style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: left;"><span style="font-size: small;"><span style="font-weight: normal;"></span></span></h3><h3 style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: left;"><span style="font-size: small;"><span style="font-weight: normal;">I am so thankful that we have always been able to put nutritious food on the table for our family. </span></span><span style="font-size: small;"> </span></h3><h3 style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-weight: normal; text-align: left;"><span style="font-size: small;">You can help feed hungry children by sharing your breakfast at <a href="http://www.shareyourbreakfast.com/">www.shareyourbreakfast.com. </a> When you upload a photo or description of your breakfast, Kellogg's will help share breakfast with kids in school who might otherwise miss out. </span></h3><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">What a great way to start the day!</span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
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</div>Lisahttp://www.blogger.com/profile/12240940484717185870noreply@blogger.com0tag:blogger.com,1999:blog-7440387059640778841.post-63686572594699480892010-09-25T13:06:00.000-04:002010-09-25T13:06:13.080-04:00Tyler Florence Cooking Demo (sort of) @ Soaring Eagle<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQgKZTBc3CZvmIN2f2j6IrAZs9myQF0153pN9pNM6jeM-IDSApwM_SGvBfOahT6ottAb3z34hBBLL_WZtlJpuJxep0-AH9b-wvdM3GD7Et9Fr_fUoSxLV7u9PosUs0so3Yi87GyinuHXo/s1600/thekitchenaidset.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQgKZTBc3CZvmIN2f2j6IrAZs9myQF0153pN9pNM6jeM-IDSApwM_SGvBfOahT6ottAb3z34hBBLL_WZtlJpuJxep0-AH9b-wvdM3GD7Et9Fr_fUoSxLV7u9PosUs0so3Yi87GyinuHXo/s400/thekitchenaidset.JPG" width="400" /></a></div><div class="" style="clear: both; text-align: center;"><span style="font-size: xx-small;"><i>Tyler's kitchen on stage at Soaring Eagle, presented by KitchenAid</i></span></div><br />
Last Friday night, I went to see Chef Tyler Florence of Food Network fame, do a live cooking demonstration at <a href="http://www.soaringeaglecasino.com/">Soaring Eagle Casino & Resort</a> in Mt. Pleasant, MI. I was incredibly excited when I found out about the show two months ago, via <a href="http://www.facebook.com/SoaringEagleCasino">Soaring Eagle's Facebook site</a>. They promoted it on their website saying "Chef Tyler will have a full kitchen on stage for a high-energy rock n' roll cooking show!" Sounds fun right?! I mean, what fellow foodie wouldn't want to be in the same room with Tyler! I immediately booked my 4th row center tickets, and counted down the weeks with great anticipation.<br />
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A few days before the show, Soaring Eagle posted the following on their Facebook wall:<br />
<blockquote>"It's a rock n' roll cooking show and Chef Tyler will be making: Chicken Fried Steak with Milk Gravy, Black Eyed Peas with Stewed Tomatoes, Candied Yams, Green Beans with Sliced Onion and Bacon, Big Papa's Banana Pudding and Pimento Cheese with Crackers and Crudite'."</blockquote>Makes your mouth water just reading the menu, doesn't it? <br />
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The show began with an awkward introduction by someone who I believe was a manager at the hotel. He tried to be slick and funny, but when he started talking about food coupons for the resort food vendors, he lost me. His introduction of Tyler almost came out of the blue and could not have been more weak. "Where's the rock?" "Where's the roll?" I asked my husband. I was confused. Then Tyler walked out on stage with his big sexy grin and all was well. I was ready for some amazing food to be prepared right before my eyes, by one of my favorite chefs. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgssdgEZdpWUMCniNjaFp6PRZJte2DrbcbWbbRPwXMN0BrKXi6AGQotZuVn4e60DibChbcyLz5wyXYkDsPDbZfcdq9S1t4o9bc-vCYATVk4amzeaRhDccg5oFaDfpsYxL7eCamkxkMhfAc/s1600/tyler+beginning+of+show.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgssdgEZdpWUMCniNjaFp6PRZJte2DrbcbWbbRPwXMN0BrKXi6AGQotZuVn4e60DibChbcyLz5wyXYkDsPDbZfcdq9S1t4o9bc-vCYATVk4amzeaRhDccg5oFaDfpsYxL7eCamkxkMhfAc/s400/tyler+beginning+of+show.JPG" width="400" /></a></div><br />
<span style="font-size: xx-small;"><i style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> Tyler telling the crowd a story about his early days as an intern at the Grand Traverse Resort. </i></span><br />
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What transpired next was beyond unexpected. The KitchenAid Induction Cooktop, brand new for this demonstration, kept erroring out and wouldn't work properly. Tyler and his staff had the most difficult time operating it, which resulted in burned custard for the banana pudding, unfinished dishes and a lot of frustration. Tyler has a great sense of humor though and kept smiling throughout the whole thing. He engaged the audience well and answered numerous questions. I felt terrible for him though. I wanted to go buy a bottle of Jim Beam (a favorite from his lonely, cold, intern days in MI), and tell him to make himself a cocktail instead!<br />
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Eventually, he was able to get his chicken fried steak and black eyed peas recipe partially done, and they smelled delicious. The green beans and sweet potatoes came out of the oven and looked partially cooked. The only thing served to an audience member was the chicken fried steak. I'm sure everything would have tasted fabulous. I plan on giving the whole menu a try next month, when his new book, <a href="http://www.amazon.com/Tyler-Florence-Family-Meal-Bringing/dp/1605293385">Tyler Florence Family Mea</a>l comes out. While the evening didn't turn out as expected, I still had a good time and hope Tyler knows....we still love ya in Michigan! <br />
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<div class="separator" style="clear: both; text-align: center;"></div>Lisahttp://www.blogger.com/profile/12240940484717185870noreply@blogger.com3tag:blogger.com,1999:blog-7440387059640778841.post-15330199617143019462010-09-03T19:52:00.000-04:002010-09-03T19:52:33.405-04:00Chocolate Zucchini Bread<h3 style="color: purple; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><img alt="Chocolate Zucchini Bread Recipe" class="imagecache imagecache-standard imagecache-default imagecache-standard_default" height="308" itemprop="photo" src="http://www.eatingwell.com/sites/default/files/imagecache/standard/recipes/BG3927.jpg" title="Chocolate Zucchini Bread Recipe" width="308" /><span style="font-size: large;"><span style="font-size: small;"><span style="color: black; font-weight: normal;"><span style="font-size: xx-small;"> </span><span style="font-size: xx-small;">Photo from EatingWell.com </span></span></span></span></h3><h3 style="color: purple; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: small;"><span style="color: black; font-weight: normal;">Well, I wanted to post my own picture of this one, but it was gone before I had a chance to snap one. Two out of my three kids loved it, so I would call it a winner. Here's a link to EatingWell.com for the <a href="http://www.eatingwell.com/recipes/chocolate_zucchini_bread.html">complete original recipe</a>. I decided to cook mine in a silicone bundt pan, rather than 2 loaf pans, and it turned out beautifully. My daughter said it looked like a giant chocolate doughnut. The chocolate chips made this a little more decadent, but it's still pretty healthy. Enjoy! </span></span><b><br />
</b></span></h3><h3 style="color: purple; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b>Chocolate Zucchini Bread</b> </span></h3><h3 style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span style="color: purple;">source: EatingWell.com</span></span></h3><h3 style="color: purple; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-weight: normal;">Ingredients:</h3><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"></span><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 cup all-purpose flour</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 cup whole-wheat flour</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/4 cup unsweetened cocoa</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/2 teaspoon baking powder</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/2 teaspoon baking soda</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/2 teaspoon salt</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">3 large eggs, lightly beaten</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 1/2 cups sugar</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">3/4 cup unsweetened applesauce</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/4 cup canola oil</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 teaspoon vanilla extract</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/3 cup chocolate chips</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 cups grated zucchini, (1 medium)</span><br />
<h3 style="color: purple; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-weight: normal;">Directions:</h3>Preheat oven to 325°F. Coat two 8 1/2-by-4 1/2-inch loaf pans with cooking spray. (I used 1 bundt pan).<br />
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Whisk all-purpose flour, whole-wheat flour, cocoa, baking powder, baking soda and salt in a large bowl.<br />
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Whisk eggs, sugar, applesauce, oil, vanilla and chocolate chips in another large bowl until blended.<br />
Add to the dry ingredients and stir with a rubber spatula until just combined. Fold in zucchini. Spoon the batter into the prepared pans, smoothing the tops.<br />
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Bake the loaves 55 to 60 minutes, or until the tops are golden and a skewer inserted in the center comes out clean. Let cool in pans on a wire rack for 10 minutes. Invert onto rack and cool completely.Lisahttp://www.blogger.com/profile/12240940484717185870noreply@blogger.com0tag:blogger.com,1999:blog-7440387059640778841.post-55833278778911583402010-08-30T22:27:00.000-04:002010-08-30T22:27:13.893-04:00Pioneer Woman's Egg Muffin Melts<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzXO-b8TdykmUtpXsBxwyPPkX3ika7_CknnAigfbAZwWkL_tmShGUwt9iWmXvafTCMD4d7GlKKu6bDt1DkmYgusLJVdhoSUtHShWZ79MYPT6MWs0V0h1NM-9yPvbz90cLo2olYS65k6H4/s1600/IMG_7676.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzXO-b8TdykmUtpXsBxwyPPkX3ika7_CknnAigfbAZwWkL_tmShGUwt9iWmXvafTCMD4d7GlKKu6bDt1DkmYgusLJVdhoSUtHShWZ79MYPT6MWs0V0h1NM-9yPvbz90cLo2olYS65k6H4/s400/IMG_7676.JPG" width="400" /></a></div><br />
<div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Here's a great make-ahead recipe for a quick meal anytime. Pioneer Woman posted this recently, and I knew I had to try it. It's basically an egg salad mixture with cheese that's baked on top of an english muffin. The egg mixture can be made ahead of time and stored in the refrigerator until ready to assemble and bake. I made it Sunday morning and 3 out of 5 in my family loved them. Two of my kids are extremely picky, although they did try it, so I've got to give them credit for that. The original recipe calls for regular bacon, but I used turkey bacon and it was just fine. I needed to cook them for a little longer than the 3-5 minutes stated in the recipe, so you'll want to keep an eye on them. These aren't exactly figure friendly, so I won't be making them again for awhile, but it was a good way for me to use up some muffins we had in the pantry. Enjoy!</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Here's the link to the original recipe on Pioneer Woman's website.</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="http://thepioneerwoman.com/cooking/2010/07/make-ahead-muffin-melts/">http://thepioneerwoman.com/cooking/2010/07/make-ahead-muffin-melts/</a></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><h4 style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: purple;">Egg Muffin Melts </span></span></h4><h4 style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Ingredients</h4><ul class="ingredients" id="ingredients-79791" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><li>12 whole Hard-boiled Eggs, Peeled And Chopped</li>
<li>2 cups Grated Cheddar Cheese</li>
<li>1 cup (real) Mayonnaise</li>
<li>12 slices Turkey Bacon, cooked and chopped </li>
<li>1 Tablespoon Dijon Mustard</li>
<li>½ teaspoon Garlic Powder</li>
<li>3 dashes Worcestershire Sauce</li>
<li>6 whole-wheat English Muffins Split</li>
</ul><h4 style="color: purple; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Directions:</h4><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Combine eggs with all other ingredients. Fold together gently. If making ahead, cover and store in the fridge overnight. </div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Spread on English muffin halves, then broil for 3 to 5 minutes or until hot and bubbly. </div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Serve immediately!</div>Lisahttp://www.blogger.com/profile/12240940484717185870noreply@blogger.com0tag:blogger.com,1999:blog-7440387059640778841.post-89599503149486207432010-08-10T21:53:00.000-04:002010-08-10T21:53:27.624-04:00Whole Wheat Banana Muffins with Chocolate and Peanut Butter Chips<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVl9KnxEZfVxpNJjindZ_SGQ4XTDSlnvQGxaFMDxLBaMIMv_X5joxiSpJYqjdS82Dh7keQ24DPjMzDZnvdIucTswMwusEkDqnxzrUrvTEU6fYzIVQBHnxffn7AEJvVDCKG4gmvrUQa7Yg/s1600/IMG_7652.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVl9KnxEZfVxpNJjindZ_SGQ4XTDSlnvQGxaFMDxLBaMIMv_X5joxiSpJYqjdS82Dh7keQ24DPjMzDZnvdIucTswMwusEkDqnxzrUrvTEU6fYzIVQBHnxffn7AEJvVDCKG4gmvrUQa7Yg/s400/IMG_7652.JPG" width="400" /></a></div><br />
<div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Last month, I returned to full-time work outside the home. It has been a difficult adjustment, after 5 years as a SAHM. We've been eating out a lot, since I have significantly less time to cook, let alone grocery shop. I've been debating whether or not to keep up with this blog. I love reading other blogs and enjoy sharing recipes, so for the time being, I will post when I can and eventually I'll get my act together. </div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">When I got home from work tonight, I noticed 4 extremely ripe bananas on the counter, begging to be turned into banana muffins. I found a recipe that uses whole wheat flour instead of white and decided to give it a try. I think they turned out very moist and light. I loved the combination of peanut butter and chocolate chips too. My plan is store these in the freezer, so I can just grab and go in the morning, and eat once I'm at work.... that is, if we don't eat them all first! </div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="color: purple; font-size: small;"><b>Whole Wheat Banana Muffins with Chocolate and Peanut Butter Chips</b></span> </div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/2 cup (1 stick) unsalted butter</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/2 cup packed dark brown sugar</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">3/4 teaspoon baking soda</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/2 teaspoon kosher salt</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 1/2 teaspoons vanilla extract</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 1/2 cups mashed ripe banana (about 3 large)</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/4 cup honey</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 extra large eggs</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 cups whole wheat flour </div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 1/4 cups chocolate chips and peanut butter chips, combined</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"></div><ul></ul><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Preheat oven to 350 degrees. Line muffin cups with paper or grease pan well (I used butter).</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> </div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Beat together butter, sugar, baking soda, salt, and vanilla in a large bowl until smooth. </div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Add banana, honey, and eggs, beating until smooth. Add flour and chocolate chips, mix well. </div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Spoon the batter into the muffin cups, filling almost to top. Bake until a cake tester inserted in the center of a muffin comes out clean, 23 to 28 minutes. Remove from the oven, let cool a few minutes, then transfer to a rack. Enjoy!</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div>Lisahttp://www.blogger.com/profile/12240940484717185870noreply@blogger.com1tag:blogger.com,1999:blog-7440387059640778841.post-70233047538353376992010-06-15T12:05:00.000-04:002010-06-15T12:05:30.602-04:00I'm back, and How to Resprout Green Onions!Wow, it's been over a month since my last post! Sorry for my long absence. I've been around but haven't been cooking many new things lately, mostly in an effot to save money. I find that when I get obsessive about finding new recipes for the blog, my grocery bill seems to skyrocket. I still have ingredients in the pantry purchased for "blog recipes" but haven't gotten around to making them. Sometimes life, and my lack of proper menu planning, gets in the way. Although, I do find that even when I make a menu plan, we almost never completely stick to it. I'm sure you can all relate.<br />
<br />
Today I'm not posting a recipe, but I did want to share a great gardening tip that is new to me. Perhaps this is old news to you, but I was excited when I discovered that I could use the <a href="http://www.chow.com/stories/11621">cut off root end of a store-bought green onion and regrow it for another use</a>. Just put it in a couple inches of water and wait about 7-10 days. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFK9ofGW0oB_t9Hi02eByn0CzcM2Rnrj4u53XwSU_7nTtQEZerZa-dCL9sXKo8b5tsxRvCUAOEi2v-pjNB1LGEOu1yZNd_mrqz9tH8TIdSB1rXgPDvO4ts8Z88W9bX656UI0GpT2-l0YI/s1600/green+onions.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFK9ofGW0oB_t9Hi02eByn0CzcM2Rnrj4u53XwSU_7nTtQEZerZa-dCL9sXKo8b5tsxRvCUAOEi2v-pjNB1LGEOu1yZNd_mrqz9tH8TIdSB1rXgPDvO4ts8Z88W9bX656UI0GpT2-l0YI/s400/green+onions.JPG" width="400" /></a></div><br />
Here is a picture of a small bowl, I have in my dining room window. The green onions on the left were cut and placed in the water about 5 days ago. The ones on the right were placed in the bowl last night. You can see that it really doesn't take long for these to shoot back up. I believe you can cut and re-use them 3 or 4 times. We go through so many green onions in our house. I can't believe I didn't learn this sooner. No more wasting those roots!Lisahttp://www.blogger.com/profile/12240940484717185870noreply@blogger.com2tag:blogger.com,1999:blog-7440387059640778841.post-38886113551694895162010-05-12T21:55:00.000-04:002010-05-12T21:55:59.218-04:00Chicken and Orzo Frittata<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFD5D263n5gJPrjyzfy6raMeKc-PLtvw_eazBjPHiJlp1gfdRjCibAmH_KLEcJXMPuWuaccFAMFXozCzU1y-z6j23Cn8tm0ydm1pBk7yhtvK8Yl4OMn-w99R41KFmM1X8vTRxMYnNfr8s/s1600/IMG_7249.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFD5D263n5gJPrjyzfy6raMeKc-PLtvw_eazBjPHiJlp1gfdRjCibAmH_KLEcJXMPuWuaccFAMFXozCzU1y-z6j23Cn8tm0ydm1pBk7yhtvK8Yl4OMn-w99R41KFmM1X8vTRxMYnNfr8s/s400/IMG_7249.JPG" width="400" /></a></div><br />
Recently, I posted a recipe for a wonderful side dish of <a href="http://joyincooking.blogspot.com/2010/04/orzo-with-roasted-vegetables.html">Orzo with Roasted Vegetables</a>. I ended up with plenty of leftover orzo and thought it would be interesting to try adding it to a Frittata. I found a recipe for <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-and-orzo-frittata-recipe/index.html">Chicken and Orzo Frittata</a> by Giada De Laurentiis, over at Foodnetwork.com. I replaced the chicken with some leftover ham I had in the freezer, and sauteed up some onions, peppers and mushrooms to throw in the mix as well. Her recipe also calls for creme fraiche, which I don't usually have on hand, so I substituted sour cream. I like that the whole thing bakes in the oven, rather than starting it on the stove top. I cooked it in a 2qt glass baking dish, and it puffed up perfectly. Enjoy!<br />
<br />
<div style="color: purple;"><span style="font-size: large;"><b>Chicken and Orzo Frittata</b></span></div><br />
<b>Ingredients:</b><br />
<br />
3/4 cup dry orzo pasta<br />
6 eggs<br />
1/3 cup whole milk ricotta<br />
1/4 cup sour cream <br />
2 cups cooked chicken or ham, chopped<br />
4 scallions, chopped<br />
1/4 cup chopped Italian flat-leaf parsley<br />
1/3 cup diced roasted red bell peppers<br />
1 teaspoon salt<br />
1/4 teaspoon freshly ground black pepper <!--concordance-end--> <h2 style="font-weight: normal;"><span style="font-size: small;">Directions:</span></h2>Preheat the oven to 375 degrees. Bring a small pot of salted water to a boil over high heat. Add the Orzo and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta. <br />
<br />
In a large bowl combine the eggs, ricotta, and sour cream and stir until the eggs are beaten and the ingredients are combined. Add the cooked orzo, chicken (or ham), scallions, parsley, red bell peppers, salt, and pepper. Stir to combine.<br />
Pour the mixture into a 1 1/2-quart baking dish. Bake for 25 minutes. Turn on the broiler. Place the pan under the broiler until golden on top, about 5 minutes. Remove from the oven and let set for 5 minutes. Cut into wedges and serve with a side salad.Lisahttp://www.blogger.com/profile/12240940484717185870noreply@blogger.com0tag:blogger.com,1999:blog-7440387059640778841.post-12250585016206789772010-05-09T07:00:00.000-04:002010-05-09T07:00:03.394-04:00Honey-Ginger Chicken Bites<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU1vPoA-lMD6Pf1EP8SzbO416AEY6nOkATirT3R9BeXDunYnBj2TXosMSJoWRqb2C4iaILKGn8-xNMyHG8zPfZicr_18paW2tzQKIJTDb-pdcXCW2CN0rJdYNX7Jk0QfPPOy7uRRTuY3Q/s1600/honeygingerchicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU1vPoA-lMD6Pf1EP8SzbO416AEY6nOkATirT3R9BeXDunYnBj2TXosMSJoWRqb2C4iaILKGn8-xNMyHG8zPfZicr_18paW2tzQKIJTDb-pdcXCW2CN0rJdYNX7Jk0QfPPOy7uRRTuY3Q/s400/honeygingerchicken.jpg" width="400" /></a></div><br />
This is another Cooking Light recipe I found online and decided to give a try last night. The chicken marinates for 2 hours or overnight, so it is a good make ahead dish. The cooking time is only about 20 minutes. The only substitutions I made was to use ground ginger instead of fresh, and seasoned rice vinegar instead of cider vinegar. We absolutely loved it. Cooking Light presented this as an appetizer, but I served it as a main dish with sides of scallion brown rice and steamed broccoli. Enjoy!<br />
<br />
<div style="color: purple;"><b><span style="font-size: large;">Honey-Ginger Chicken Bites</span></b></div><div style="color: purple;"><span style="font-size: x-small;"><i>adapted from Cooking Light, March 2003</i></span></div><div style="color: purple;"><br />
</div><div style="color: purple;"><br />
</div><div style="color: black;"><span style="font-size: small;">Ingredients:</span></div><div style="color: black;"><span style="font-size: small;"><br />
</span></div><div style="color: black;"><span style="font-size: small;">2/3 cup honey</span></div><div style="color: black;"><span style="font-size: small;">1 teaspoon ground ginger</span></div><div style="color: black;"><span style="font-size: small;">2 tablespoons fresh lemon juice</span></div><div style="color: black;"><span style="font-size: small;">2 tablespoons seasoned rice vinegar</span></div><div style="color: black;"><span style="font-size: small;">2 tablespoons low-sodium soy sauce</span></div><div style="color: black;"><span style="font-size: small;">2 teaspoons sesame oil</span></div><div style="color: black;"><span style="font-size: small;">1 teaspoon grated orange rind</span></div><div style="color: black;"><span style="font-size: small;">1 teaspoon Worcestershire sauce</span></div><div style="color: black;"><span style="font-size: small;">4 garlic cloves, minced</span></div><div style="color: black;"><span style="font-size: small;">1 1/4 lbs skinless, boneless chicken breasts, cut into bite-sized pieces</span></div><div style="color: black;"><span style="font-size: small;">Cooking Spray</span></div><div style="color: black;"><span style="font-size: small;">1 teaspoon salt</span></div><div style="color: black;"><span style="font-size: small;">1/4 teaspoon black pepper</span></div><div style="color: black;"><span style="font-size: small;">2 teaspoons corn starch</span></div><div style="color: black;"><span style="font-size: small;">2 teaspoons water</span></div><div style="color: black;"><span style="font-size: small;">2 teaspoons sesame seeds, toasted (optional)</span></div><div style="color: black;"><span style="font-size: small;">1 green onion, chopped (optional)</span></div><br />
Directions:<br />
<br />
Combine first 9 ingredients in a large plastic bag, seal and shake well. Add chicken pieces, seal and toss to coat. Refrigerate at least 2 hours or overnight, turning occasionally.<br />
<br />
Preheat oven to 425 degrees.<br />
<br />
Remove chicken from bag, reserving marinade. Spray a baking rack with cooking spray and place on top of a sheet pan. Arrange chicken pieces on the baking rack in a single layer. Sprinkle chicken with salt and pepper. Bake at 425 degrees for 20 minutes.<br />
<br />
While chicken cooks, strain marinade through a sieve into a bowl; discard solids. Place marinade in a saucepan; bring to a boil. Cook 3 minutes; skim solids from surface. Combine cornstarch and water in a small bowl; stir with a whisk. Add cornstarch mixture to pan, stirring with a whisk; cook 1 minute. Remove from heat; pour glaze into a glass bowl. <br />
<br />
Preheat broiler. Add chicken to glaze; toss to coat. Place chicken on a sheet pan; broil 5 minutes or until brown, stirring twice. To serve, sprinkle with sesame seeds and green onion, if desired.Lisahttp://www.blogger.com/profile/12240940484717185870noreply@blogger.com0tag:blogger.com,1999:blog-7440387059640778841.post-9361940411073576932010-05-07T10:31:00.001-04:002010-05-07T10:31:00.376-04:00Tex-Mex Black Bean Dip<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFA9MjQEZZsIJRWOeklsQwJLZ05I-t_iuJYUQiX-rfcVLfOK1PWdPahuqW1Cs1oAGswoQwNENvOiZ5dkD-dTjPTvEV084czUg2nPyI4pq09rJ6n9D0VhsR1ZcnYaLZzIlCHlr5SOeXb5M/s1600/black+bean+dip.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFA9MjQEZZsIJRWOeklsQwJLZ05I-t_iuJYUQiX-rfcVLfOK1PWdPahuqW1Cs1oAGswoQwNENvOiZ5dkD-dTjPTvEV084czUg2nPyI4pq09rJ6n9D0VhsR1ZcnYaLZzIlCHlr5SOeXb5M/s400/black+bean+dip.JPG" width="400" /></a></div><br />
This recipe was given to me by a good friend years ago. It comes from a 1997 issue of Cooking Light magazine. I haven't made it in years and I can't remember why, because I absolutely LOVE it. When I was single, I would make this for my dinner once a week. I would eat it with nacho chips or in a tortilla. It is inexpensive, quick and healthy, you can't beat that! This makes a great dip to take to a party or served as part of a main meal. My picky eaters all loved it, so you know it's a winner. Enjoy!<br />
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<div style="color: purple;"><span style="font-size: large;">Tex-Mex Black Bean Dip</span></div>from <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=223709">Cooking Light Magazine, April 1997</a><br />
<br />
<div class="rcpdetail" id="mainstats"> <span style="font-size: x-small;"><strong>Yield:</strong> 1 2/3 cups (serving size: 2 tablespoons) <i style="color: purple;">(I always double the recipe)</i></span><br />
<br />
</div><!-- end class="rcpdetail" --> <div class="rcpdetail" id="ingredients"> <h2><span style="font-size: small;">Ingredients</span></h2>1 (15-ounce) can black beans, rinsed and drained<br />
1 teaspoon vegetable oil<br />
1/2 cup chopped onion<br />
2 garlic cloves, minced<br />
1/2 cup diced tomato<br />
1/3 cup mild picante sauce<br />
1/2 teaspoon ground cumin<br />
1/2 teaspoon chili powder<br />
1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese<br />
1/4 cup chopped fresh cilantro<br />
1 tablespoon fresh lime juice </div><!-- end class="rcpdetail" --> <div class="rcpdetail" id="preparation"> <h2 style="font-weight: normal;"><b><span style="font-size: small;">Directions:</span></b></h2>Place beans in a bowl; partially mash until chunky. Set aside.<br />
<br />
Heat oil in a medium nonstick skillet over medium heat. Add onion and garlic, and sauté 4 minutes or until tender. Add beans, tomato, picante sauce, cumin, and chili powder; cook 5 minutes or until thick, stirring constantly. Remove from heat; add cheese, cilantro, and lime juice, stirring well.<br />
Serve warm or at room temperature with fat-free corn or flour tortilla chips.<br />
</div><!-- end class="rcpdetail" --> <div class="rcpdetail" id="nutrientInfo"><br />
</div>Lisahttp://www.blogger.com/profile/12240940484717185870noreply@blogger.com1tag:blogger.com,1999:blog-7440387059640778841.post-38114604577667215882010-05-07T07:00:00.002-04:002010-05-07T08:54:48.829-04:00Guacamole<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk14qiw6Hmcftb4ne-WthkbN3nkGJiGRsxq3LqZxnBEjBb1Gtc0lHz1bhhCeyMT0MswSzEnmiY291DNM2EzfkYbsEKwYZMg4bidX_u4ck5M6gMAbPuiMiGWAzBOCwT3NiG_pankeL-32M/s1600/guac.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk14qiw6Hmcftb4ne-WthkbN3nkGJiGRsxq3LqZxnBEjBb1Gtc0lHz1bhhCeyMT0MswSzEnmiY291DNM2EzfkYbsEKwYZMg4bidX_u4ck5M6gMAbPuiMiGWAzBOCwT3NiG_pankeL-32M/s400/guac.JPG" width="400" /></a></div><br />
I adore avocados, and absolutely love this recipe for Guacamole. It comes from The Barefoot Contessa Cookbook and it so easy you almost don't even need a recipe. Ina says to use a sharp knife to slice through the avocados in the bowl until they are finely diced. I prefer to use a fork to mash it up, leaving some chunks of avocado. Better for dipping, I think. Serve with your favorite Mexican dish, or in some delicious <a href="http://joyincooking.blogspot.com/2010/05/citrus-marinated-pork-tacos-with.html">Pork Tacos</a>. Enjoy!<br />
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<div style="color: purple;"><span style="font-size: large;"><b>Guacamole</b></span></div><span style="color: purple; font-size: x-small;"><i>from <a href="http://www.borders.com/online/store/TitleDetail?sku=0609602195">The Barefoot Contessa Cookbook</a> by Ina Garten</i></span><br />
<br />
<span style="color: black;">Ingredients:</span><br />
<br />
<span style="color: black;">4 ripe Haas avocados</span><br />
<span style="color: black;">3 tablespoons freshly squeezed lemon juice (1 lemon)</span><br />
<span style="color: black;">8 dashes Tabasco sauce</span><br />
<span style="color: black;">1/2 cup small-diced red onion</span><br />
<span style="color: black;">1 large garlic clove, minced</span><br />
<span style="color: black;">1 teaspoon kosher salt</span><br />
<span style="color: black;">3/4 teaspoon pepper</span><br />
<span style="color: black;">1 medium tomato, seeded and small-diced</span><br />
<span style="color: black;"> </span><br />
<span style="color: black;">Directions:</span><br />
<span style="color: black;"><br />
</span><br />
<span style="color: black;">Cut the avocados in half, remove the pits and scoop the flesh out of the shells into a large bowl. Immediately add the lemon juice, Tabasco, onion, garlic, salt and pepper. Toss well and mash with a fork to desired consistency. Add the diced tomatoes and mix, taste for seasonings. To store, cover with a piece of plastic wrap pressed lightly on top of the dip, to prevent air from reaching the avocados. </span><br />
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<span style="color: black;"> </span>Lisahttp://www.blogger.com/profile/12240940484717185870noreply@blogger.com0tag:blogger.com,1999:blog-7440387059640778841.post-13908250505062970472010-05-06T10:13:00.000-04:002010-05-06T10:13:00.635-04:00Citrus Marinated Pork Tacos with Pineapple Salsa<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnFfdbkqxvsP8XyYKsPGfqa-gmhu1YBKEIy1JUEF6syjGLFX5tsmLrpT89VNODj_vpdCiGTydj87Vexy5xZsOnAd5hnMzU5Uu9e-6iPMSraFhK3uwo4-0Uk9UyipSE5BxcjMttf6lrk6M/s1600/pork+tacos.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnFfdbkqxvsP8XyYKsPGfqa-gmhu1YBKEIy1JUEF6syjGLFX5tsmLrpT89VNODj_vpdCiGTydj87Vexy5xZsOnAd5hnMzU5Uu9e-6iPMSraFhK3uwo4-0Uk9UyipSE5BxcjMttf6lrk6M/s400/pork+tacos.JPG" width="400" /></a></div><br />
Yesterday was my wedding anniversary, 9 wonderful years together. But, instead of going out for a romantic dinner for two, we shared a wonderful Mexican feast, at home, with the kids. In keeping with my desire for lighter dishes, I opted to try this Citrus Marinated Pork Taco recipe, which I found over at the blog, <a href="http://fortheloveofcooking-recipes.blogspot.com/2010/04/citrus-marinated-pork-tacos-with.html">For the Love of Cooking</a>. This was light, refreshing, yet still very filling. The kids chose not to eat the Pineapple Salsa, but they really enjoyed the pork. I let it marinate for 2 1/2 hours and it was perfectly tender and flavorful. I just love all the colors and fresh ingredients in this meal. The pork and the pineapple work really well together. I also put some homemade guacamole and jack cheese on my tacos. Absolutely delicious!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihxh2F5_w-DE97hqXoeSrPD2EKhZwqik-PMCcDgWuPioJE0omqAhX-1ob2oWeJYwdGWzpGn9JYewyYhAgOL4ebCw0Xuj7GSYgdxDixppFtwP15p6u-zkI1tginye7Kae8lyI8apxJd54E/s1600/pineapplesalsa.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihxh2F5_w-DE97hqXoeSrPD2EKhZwqik-PMCcDgWuPioJE0omqAhX-1ob2oWeJYwdGWzpGn9JYewyYhAgOL4ebCw0Xuj7GSYgdxDixppFtwP15p6u-zkI1tginye7Kae8lyI8apxJd54E/s320/pineapplesalsa.JPG" width="320" /></a></div><br />
<a href="http://fortheloveofcooking-recipes.blogspot.com/2010/04/citrus-marinated-pork-tacos-with.html">For the Pork Taco recipe, click HERE</a><br />
<a href="http://fortheloveofcooking-recipes.blogspot.com/2010/04/pineapple-salsa.html">For the Pineapple Salsa recipe, click HERE</a><br />
<br />
Enjoy!!Lisahttp://www.blogger.com/profile/12240940484717185870noreply@blogger.com1tag:blogger.com,1999:blog-7440387059640778841.post-31546369526995586002010-04-26T21:53:00.000-04:002010-04-26T21:53:15.192-04:00Stuffed Tomatoes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPnL_gXQGlWgit5Bb4zFrTpLzkdNgPDOdaA60saEhSDD-oLJlherkTc9_VFHMaMlTYXGdLvjDhCeKa06M9guY8aFJocGqtIT94vI1b268cNu0XgYUzyxFmUfQ-E4tC34NbbpQl6KbYu8g/s1600/stuffed+tomato.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPnL_gXQGlWgit5Bb4zFrTpLzkdNgPDOdaA60saEhSDD-oLJlherkTc9_VFHMaMlTYXGdLvjDhCeKa06M9guY8aFJocGqtIT94vI1b268cNu0XgYUzyxFmUfQ-E4tC34NbbpQl6KbYu8g/s400/stuffed+tomato.JPG" width="400" /></a></div><br />
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I've decided to start serving my family meatless meals at least once a week. I didn't get any complaints when I served tonight's dinner of Homemade Macaroni and Cheese, Broccoli and these delicious Stuffed Tomatoes. My oldest son at three of them. The original recipe uses Gruyere cheese and some different herbs, but I had to work with what I had in the pantry/refrigerator. I think they turned out perfectly. These would pair well with grilled meat, or your favorite vegetarian dish. Light, healthy, quick and easy. Perfect. Enjoy!<br />
<br />
<div style="color: purple;"><span style="font-size: large;"><b>Stuffed Tomatoes</b></span></div><i style="color: purple;"><span style="font-size: x-small;">inspired by Ina Garten- Barefoot Contessa Family Style</span></i><br />
<br />
6 ripe tomatoes (2 1/2 - 3 " diameter)<br />
1 1/2 cup panko bread crumbs<br />
3 tablespoons chopped fresh parsley<br />
2 tablespoons chopped fresh chives<br />
2 cloves garlic, minced<br />
1 cup shredded Monterey Jack cheese <br />
kosher salt and fresh ground pepper<br />
olive oil<br />
<br />
Directions:<br />
<br />
Preheat oven to 400 degrees.<br />
<br />
Cut the cores from the tomatoes, removing as little as possible. Cut them in half crosswise and remove the seeds and juice. Place tomato halves in a baking dish.<br />
<br />
In a bowl, combine the bread crumbs, parsley, chives, garlic, cheese and 1 tsp. salt. Sprinkle the tomato halves lightly, with salt and pepper. Fill the tomatoes with the bread crumb mixture. Drizzle with olive oil. Bake for 15 minutes, or until tender and cheese is lightly browned. Serve hot or at room temperature. <span style="font-size: x-small;"><i>May be prepared and filled ahead of time and refrigerated until ready to bake. </i></span>Lisahttp://www.blogger.com/profile/12240940484717185870noreply@blogger.com1tag:blogger.com,1999:blog-7440387059640778841.post-54941735448321499682010-04-22T19:39:00.000-04:002010-04-22T19:39:09.688-04:00Hearty Tomato Soup<h2></h2><div style="color: black;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheCCYQb-QxDBjWoV3bLb1ZDyyvQ6LIaZBgjmRmUF1gZ-oJ3fymMuA0q4r8ZLr1gSyOBkqTAu8NW3ucsu6yYqyIusb3zmXw6MOWnvXxXNVkPcjzs4n32-SqY4ZjnKAZ0I0l6qL8Bh0zKwM/s1600/IMG_7292.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheCCYQb-QxDBjWoV3bLb1ZDyyvQ6LIaZBgjmRmUF1gZ-oJ3fymMuA0q4r8ZLr1gSyOBkqTAu8NW3ucsu6yYqyIusb3zmXw6MOWnvXxXNVkPcjzs4n32-SqY4ZjnKAZ0I0l6qL8Bh0zKwM/s400/IMG_7292.JPG" width="400" /></a></div><br />
I've been on the hunt for some new, lighter recipes to make for my family. I found this recipe at Foodnetwork.com and thought the addition of white beans to tomato soup sounded interesting. Instead of using canned beans, I used dried beans that I soaked and cooked myself. This way I save money, and control the amount of salt in the cooking liquid. I didn't have any fresh rosemary, so I substituted dry. I also substituted vegetable broth for chicken, but you could use either. I was going for a completely vegetarian dish. My "secret" ingredient was the addition of a splash of balsamic vinegar. I like to add it to my <a href="http://joyincooking.blogspot.com/2009/09/garden-fresh-herbs-delicious-homemade.html">marinara</a> recipe, so I figured it would be just as good in this soup. I was right. The original recipe also calls for serving with creme fraiche and lemon, but I didn't have them. I served it with some homemade croutons instead. Enjoy!</div><div style="color: black;"><br />
</div><br />
<b style="color: purple;"><span style="font-size: large;">Hearty Tomato Soup</span></b><br />
adapted from <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/hearty-tomato-soup-with-lemon-and-rosemary-recipe/index.html">FoodNetwork.com</a> recipe by Giada DeLaurentiis<br />
<br />
Ingredients:<br />
<br />
2 tablespoons butter<br />
1 onion, peeled and chopped<br />
2 carrots, peeled and chopped<br />
2 cloves garlic, chopped<br />
1 15-ounce can cannellini (white) beans, drained and rinsed<br />
1 28-ounce can crushed tomatoes<br />
3 cups vegetable broth<br />
1 bay leaf<br />
1/2 teaspoon dried rosemary<br />
1/4 teaspoon red pepper flakes<br />
3/4 teaspoon salt<br />
1/2 teaspoon freshly ground black pepper<br />
2 teaspoons balsamic vinegar<br />
1/2 cup Half-n-Half <br />
<br />
Directions:<br />
<br />
<div class="instructions">In a large soup pot, melt the butter over medium-high heat. Add the onion, carrots, and garlic and cook until the vegetables are tender, about 4 minutes. Add the beans, crushed tomatoes, broth, bay leaf, dried rosemary, red pepper flakes, and balsamic vinegar. Bring the soup to a boil over high heat, then reduce the heat to low and simmer for 30 minutes, covered.<br />
</div><div class="instructions">Puree the soup in a blender in batches, being careful to remove and discard the bay leaf. Return the soup to a soup pot, season with salt and pepper. Stir in half-n-half and warm through. </div>Lisahttp://www.blogger.com/profile/12240940484717185870noreply@blogger.com0tag:blogger.com,1999:blog-7440387059640778841.post-22316783737367306282010-04-17T11:36:00.000-04:002010-04-17T11:36:26.755-04:00Orzo with Roasted Vegetables<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWIUg3MSyTwGpDSxAjVm6BCcZE7W0nRjzeaYZY4wJSo55up92YvRMloMT6wk1mOkTRv1FUrs0fDD3dhgdVW32pATcL57GHyYgdM5rWYcNGdYe24kjIe5bdUy3vpPiX-Angsoknb0xVx_g/s1600/IMG_7221.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWIUg3MSyTwGpDSxAjVm6BCcZE7W0nRjzeaYZY4wJSo55up92YvRMloMT6wk1mOkTRv1FUrs0fDD3dhgdVW32pATcL57GHyYgdM5rWYcNGdYe24kjIe5bdUy3vpPiX-Angsoknb0xVx_g/s400/IMG_7221.JPG" width="400" /></a></div><br />
This is a terrific side dish that goes with almost anything, and the best part is that it can be prepared ahead of time, and is best served at room temperature. I used Ina Garten's recipe from the Barefoot Contessa Parties cookbook, except I left out the feta and pine nuts. I'm sure it would be wonderful with those additions, but I didn't have any and was going for a clean and simple dish. I served this with <a href="http://joyincooking.blogspot.com/2010/02/chicken-gyros-with-cucumber-dill-sauce.html">Chicken Gyros</a> and hummus and it was a perfect dinner. Roasting the vegetables gives them such a wonderful caramelized flavor. I highly recommend this one. Enjoy!<br />
<br />
<div style="color: purple;"><span style="font-size: large;">Orzo with Roasted Vegetables</span></div><span style="font-size: x-small;"><i>adapted from <a href="http://www.borders.com/online/store/TitleDetail?sku=0609606441">Barefoot Contessa Parties!</a> copyright 2001 </i></span><br />
<span style="font-size: x-small;"><span style="font-size: small;"> </span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;">1 small eggplant, peeled and 3/4 inch diced</span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;">1 red bell pepper, diced in 1 in. pieces</span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;">1 yellow bell pepper, diced in 1 in. pieces</span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;">1 orange bell pepper, diced in 1 in. pieces</span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;">1/2 red onion, peeled and diced in 1 in pieces</span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;">2 garlic cloves, minced</span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;">1/3 cup olive oil</span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;">1 1/4 tsp. kosher salt</span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;">1/2 tsp. freshly ground black pepper</span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;"></span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;">1/2 lb. orzo</span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;">4 scallions, chopped</span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;">1/4 cup pine nuts, toasted <span style="font-size: x-small;"><i>(I left this out)</i></span></span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;">3/4 lb feta cheese, diced in 1/2 in. cubes <span style="font-size: x-small;"><i>(I left this out)</i></span></span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;">10-15 fresh basil leaves, cut into chiffonade</span></span><br />
<br />
<span style="font-size: x-small;"><span style="font-size: small;"></span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;"></span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;"><b>For the dressing:</b></span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;">1/3 cup freshly squeezed lemon juice (about 2 lemons)</span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;">1/2 cup olive oil</span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;">1/4 tsp. dried dill weed</span></span><span style="font-size: x-small;"><span style="font-size: small;"></span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;">1 tsp. kosher salt</span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;">1/2 tsp. freshly ground black pepper</span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;"> </span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;"></span></span><br />
<b><span style="font-size: x-small;"><span style="font-size: small;">Directions:</span></span></b><br />
<br />
<span style="font-size: x-small;"><span style="font-size: small;">Preheat oven to 425 degrees. Toss the eggplant, bell peppers, onion and garlic with the olive oil, salt and pepper on a sheet pan. Roast for 40 minutes until browned. <br />
</span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;">Cook orzo according to package directions. Drain and transfer to a large mixing bowl. Add the roasted vegetables, scraping all the liquid and seasonings from the roasting pan into the bowl. </span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;"><br />
</span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;">For the dressing: combine lemon juice, olive oil, dill, salt and pepper. Add to the pasta and vegetables while they are still warm. Let cool to room temperature, then add scallions, basil, pine nuts and feta, if using. Check for seasonings and serve at room temperature. </span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;"><br />
</span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;"><br />
</span></span>Lisahttp://www.blogger.com/profile/12240940484717185870noreply@blogger.com2tag:blogger.com,1999:blog-7440387059640778841.post-25443047920245755792010-04-13T06:00:00.002-04:002010-04-13T06:00:03.366-04:00Sloppy Joe's<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK5JULo77Fap5KazdouLVIvLDXKVy1ALMtUNOq68us3uI-aCk7XjaT9yC6GSGWuSHg-PiNbHdarunMGlhWM_RUy_9-_0jmOGkqn5u2zLQzrW7NDPzkQpv2LWMGA7LXyXEQY9yXnsi9_w0/s1600/IMG_7205.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK5JULo77Fap5KazdouLVIvLDXKVy1ALMtUNOq68us3uI-aCk7XjaT9yC6GSGWuSHg-PiNbHdarunMGlhWM_RUy_9-_0jmOGkqn5u2zLQzrW7NDPzkQpv2LWMGA7LXyXEQY9yXnsi9_w0/s400/IMG_7205.JPG" width="400" /></a></div> <br />
PW posted this recipe on her site yesterday and I just had to give it a try for our dinner. I followed the recipe almost exactly and it turned out perfect. Typically, I just mix ketchup, barbecue sauce and a little yellow mustard to make Sloppy Joe's, but I thought this would be fun to try instead. Once the ketchup and other sauce ingredients hit the heat, the house started to smell amazing. I'm really impressed with how delicious and easy this was. No need to ever buy the canned stuff again! Let me know if you give this a try and how you like it. Enjoy!<br />
<br />
<div style="color: purple;"><span style="font-size: large;">Sloppy Joe's</span></div><span style="font-size: x-small;"><i>adapted from <a href="http://thepioneerwoman.com/cooking/2010/04/sloppy-joes/">The Pioneer Woman</a></i></span><br />
<br />
Ingredients:<br />
<br />
2 tbls. butter<br />
2 1/2 lbs. ground sirloin<br />
1/2 of a large onion, diced<br />
1 green bell pepper, diced<br />
5 cloves garlic, minced<br />
1 1/2 cups Ketchup<br />
1 cup Water<br />
2 tbls. tomato paste <br />
2 tbls. brown sugar<br />
2 tsp. chili powder<br />
1 tsp dry mustard <span style="font-size: x-small;"><i>(I used a big squirt of yellow mustard)</i></span><br />
1-2 dashes ground cayenne<br />
2-3 dashes Tabasco Sauce<br />
4-5 dashes Worcestershire sauce<br />
Salt and Pepper, to taste<br />
Rolls and butter, for serving<br />
<br />
Directions:<br />
<br />
Add 2 tablespoons butter to a large skillet or dutch oven over medium-high heat. Add beef and cook until brown. Drain the grease. Add onions, green pepper, and garlic. Cook for a few minutes until veggies start to get soft. Add ketchup, water, tomato paste, brown sugar, chili powder, mustard, cayenne powder, Tabasco and Worcestershire sauce. Stir to combine and simmer for 30 minutes, adding salt and pepper to taste. Spread rolls with butter and brown in a skillet. Spoon meat mixture over rolls and enjoy! Lisahttp://www.blogger.com/profile/12240940484717185870noreply@blogger.com0tag:blogger.com,1999:blog-7440387059640778841.post-30845935365170366202010-04-12T11:46:00.000-04:002010-04-12T11:46:18.461-04:00Cream Cheese Stuffed Berries<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFYpBCqaht8qq8M3zqrcJVOpcpW2DUPOM-kytnPyiyir9x51NVOxflSW-ZJLj0PqDqgljuibjnT_0WhXzbqvDgeLWy1qx-vfsyCjqfGEbdsB02f9wV2-Ej4NlnQe19K23mU2aUVCr2ycc/s1600/IMG_7168.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFYpBCqaht8qq8M3zqrcJVOpcpW2DUPOM-kytnPyiyir9x51NVOxflSW-ZJLj0PqDqgljuibjnT_0WhXzbqvDgeLWy1qx-vfsyCjqfGEbdsB02f9wV2-Ej4NlnQe19K23mU2aUVCr2ycc/s400/IMG_7168.JPG" width="400" /></a></div><div style="color: purple;"><br />
</div><div style="color: purple;"><span style="font-size: large;"><span style="font-size: small;"><span style="color: black;">Here's a quick and easy dessert that combines some of the best parts of cheesecake, without all the extra calories. It comes from <a href="http://www.borders.com/online/store/TitleDetail?sku=0696233967">The Dean Brother's Cookbook</a> and according to Bobby Dean, it's "berries made better." I agree. We typically eat our berries with a little sugar or whipped cream, but this was even better. Once the berries are prepped, filling them is easy with a pastry bag and decorative tip. This makes a wonderful treat to take to a party... no fork required, just pop them into your mouth! Enjoy! </span></span></span></div><div style="color: purple;"><br />
</div><div style="color: purple;"><span style="font-size: large;">Cream Cheese Stuffed Berries</span></div><span style="font-size: x-small;"><i>source: The Deen Brothers Cookbook, Copyright 2007</i></span><br />
<br />
<span style="font-size: small;">32 whole large strawberries, hulled</span><br />
<span style="font-size: small;">12 oz cream cheese, softened</span><br />
<span style="font-size: small;">1/2 cup powdered sugar</span><br />
<span style="font-size: small;">1/2 tsp. vanilla extract</span><br />
<span style="font-size: small;">2/3 cup chopped pecans (optional)</span><br />
<br />
<span style="font-size: small;">Directions:</span><br />
<span style="font-size: small;"> </span><br />
<span style="font-size: small;">Cut a thin slice from the bottom of each strawberry so they stand upright. Place berries, cut sides down and carefully make two cuts across the top in an X, cutting about half-way through the berry. Fan the wedges just slightly and set aside.</span><br />
<br />
<span style="font-size: small;">In a mixing bowl, beat together the cream cheese , sugar and vanilla until combined but still stiff. Using a pastry bag with a decorative tip, fill the berries with cream cheese mixture. Sprinkle with chopped pecans, if using. Cover and refrigerate until ready to use. </span>Lisahttp://www.blogger.com/profile/12240940484717185870noreply@blogger.com3tag:blogger.com,1999:blog-7440387059640778841.post-3237855739630873122010-04-08T11:59:00.000-04:002010-04-08T11:59:37.850-04:00Tony Hawk Skateboard Birthday Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPn3mG1oiKtJFx9gzgLFQeAbUeugdXWRyBWKkXl_5lLIxpRgtAtIJ1FpWgaT1N1UDip565FCfyLXPEdPY49GaralRh68z7C9hdUlI79ssv1ud5hPqiTNrlqaoJ5EVRkqwhGmssSXl82WI/s1600/IMG_7139.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPn3mG1oiKtJFx9gzgLFQeAbUeugdXWRyBWKkXl_5lLIxpRgtAtIJ1FpWgaT1N1UDip565FCfyLXPEdPY49GaralRh68z7C9hdUlI79ssv1ud5hPqiTNrlqaoJ5EVRkqwhGmssSXl82WI/s400/IMG_7139.JPG" width="400" /></a></div><br />
<div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">My oldest son turned 8 this week. He loves skateboarding and requested that I make him another skateboard cake this year. Last year I did a blue cake with a lightening bolt, but this year I wanted to get a little fancier. I found a Tony Hawk logo online and drew a replica on some paper, cut it out and then traced it onto the cake using a toothpick. I then filled everything in with frosting and made up the rest of the design as I went along. I used a simple 1,2,3,4 Cake recipe from the back of the Swan's Down Cake Flour box. I added a little extra vanilla extract though, because I really wanted the vanilla flavor to stand out. I divided the batter between a 13x9 pan and one 9" round pan. Once cooled, cut the round cake in half and place one side on each end of the 13x9 cake. Cut and shave off sides to look like a skateboard deck. I took the easy way out and used mini chocolate doughnuts and Pirouette cookies for the wheels. This really is an easy cake to make and the boys just loved it! </div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="color: purple; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b><span style="font-size: large;">1,2,3,4 Cake </span></b></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><i>source: Swan's Down Cake Flour box</i></span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 cup butter, softened</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 cups sugar</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">3 cups sifted cake flour</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">3 teaspoons baking powder</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/2 teaspoon salt</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">4 eggs</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 cup milk</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 teaspoons vanilla extract</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Preheat oven to 350 degrees. Butter and flour cake pans. </div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">In mixing bowl, cream butter and gradually add sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, sift together, flour, baking powder and salt. Add flour mixture, alternately, with the milk and vanilla, to the butter mixture (3 additions of dry mix, 2 additions of the wet ingredients, always start with the dry and end with the dry). Beat until smooth after each addition.</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> </div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Pour batter into cake pans and bake for 25-30 minutes. Cool in pans 10 minutes, then remove and finish cooling on racks. </div><div style="color: purple; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="color: purple; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b>Wilton's Buttercream Icing </b></span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><i>source: Wilton 2007 Cake Decorating Handbook</i></span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">1/2 cup Crisco shortening</span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">1/2 cup butter</span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">1 teaspoon vanilla extract (use clear, for perfectly white icing)</span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">4 cups sifted confectioner's sugar (about 1 lb)</span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">2 tablespoons milk or water, to thin icing</span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">Cream the butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been incorporated, add milk or water, and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. This icing can be stored 2 weeks in refrigerator. Re-whip before using. Makes 3 cups. (I doubled this recipe for the skateboard cake)</span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><i><br />
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</span></div>Lisahttp://www.blogger.com/profile/12240940484717185870noreply@blogger.com4tag:blogger.com,1999:blog-7440387059640778841.post-41244544493526969002010-03-31T13:50:00.000-04:002010-03-31T13:50:00.849-04:00Homemade Vanilla Wafer Cookies<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzeZSgDFMATdf-sAXI5WGKH8xHqrZlbjw4km9CT-EeqNRgcaqLG1D95FVTPUyMaQ6DIyMr8CXFjRBUSCs8VvRaUPbQA0rBsZKn5g0KBApqhFh6DXH3SXi96U5ovaxlEg-IRzwhji5VMCE/s1600/IMG_7086.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzeZSgDFMATdf-sAXI5WGKH8xHqrZlbjw4km9CT-EeqNRgcaqLG1D95FVTPUyMaQ6DIyMr8CXFjRBUSCs8VvRaUPbQA0rBsZKn5g0KBApqhFh6DXH3SXi96U5ovaxlEg-IRzwhji5VMCE/s400/IMG_7086.JPG" width="400" /></a></div><br />
The other day I watched an episode of Tyler's Ultimate where he made his Ultimate Banana Pudding. It looked so delicious I decided make my own version this week. I picked up the ingredients I needed, but then realized when I got home, I forgot the Nilla Wafers. No problem. I figured I probably already had everything I needed to make them at home, so I searched and found a recipe online at another blog called <a href="http://bakingbites.com/2008/07/mini-vanilla-wafer-cookies/">Baking Bites</a> . The dough comes together in minutes and they only take about 11-13 minutes to bake. I think these had a wonderful buttery, vanilla flavor and were nice and crisp when they cooled, much like the store-bought version. Once baked, the cookies are a little bigger than a quarter. Easy to pop into the mouth! Enjoy!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBHcB2hOuVDm28kVWV2qD-wkkLcgHPzjwQJwD6rqPX1yBWTqqWjNj85QfzgBrdK6Asl1I5PXhwQtVg7VTjGkubM69Yu8yBM7oTS37E7FFqHHTNP46pWCqGKBY-EZqusf4Wp_gXA-GigC0/s1600/IMG_7093.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBHcB2hOuVDm28kVWV2qD-wkkLcgHPzjwQJwD6rqPX1yBWTqqWjNj85QfzgBrdK6Asl1I5PXhwQtVg7VTjGkubM69Yu8yBM7oTS37E7FFqHHTNP46pWCqGKBY-EZqusf4Wp_gXA-GigC0/s320/IMG_7093.JPG" /></a></div><br />
<div style="color: purple;"><span style="font-size: large;"><b>Homemade Vanilla Wafer Cookies</b></span></div>from <a href="http://bakingbites.com/2008/07/mini-vanilla-wafer-cookies/">Baking Bites</a><br />
<br />
Ingredients:<br />
<br />
1/2 cup butter, softened<br />
1/2 cup sugar<br />
1/4 cup brown sugar<br />
1 large egg<br />
1 tsp. vanilla extract <br />
1 1/3 cup all purpose flour<br />
1/2 tsp. salt<br />
1/2 tsp. baking powder<br />
<br />
Directions:<br />
<br />
Preheat oven to 325 degrees. Line a sheet pan with parchment paper.<br />
<br />
In a large bowl, cream together butter and sugars until light. Beat in egg and vanilla. In a small bowl, add flour, salt and baking powder. Stir with a whisk to combine. Combine dry mixture with the wet ingredients. <br />
<br />
Add dough to pastry bag <span style="font-size: x-small;"><i>(I use the disposable plastic kind from Wilton)</i></span>, that has been fitted with a plain piping tip. I used my Ateco 805 tip. <br />
<br />
Pipe dough onto the sheet, making each cookie about the size of a nickel. You can make them bigger or smaller, but will need to adjust the baking time. Bake for 10-15 minutes, depending on the size, remove when they turn a light golden brown. Cool on baking sheets and store in an airtight container. Lisahttp://www.blogger.com/profile/12240940484717185870noreply@blogger.com0tag:blogger.com,1999:blog-7440387059640778841.post-3281108378491581272010-03-30T10:22:00.000-04:002010-03-30T10:22:09.243-04:00Sweet Crepes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgawn6ElUR_PK1f7Ass7DOmJwmvGuPrLnWxX6rVXzAX9M6WVDSyNkprHkBHFgYPeEKBJNV4cYhTz-qGC27OnD2yuu2fGxjI_uloeMbtONexeIeMDq6bzRSXqNAxy5vkKor8BFtdyYVVkmQ/s1600/IMG_7052.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgawn6ElUR_PK1f7Ass7DOmJwmvGuPrLnWxX6rVXzAX9M6WVDSyNkprHkBHFgYPeEKBJNV4cYhTz-qGC27OnD2yuu2fGxjI_uloeMbtONexeIeMDq6bzRSXqNAxy5vkKor8BFtdyYVVkmQ/s400/IMG_7052.JPG" width="400" /></a></div><br />
Last week, I was talking to a friend of mine about this crepe restaurant she went to in downtown Detroit. She described the most delicious sweet and savory fillings, which made me want to have one immediately! Of course I wasn't about to drive downtown when I knew I could whip these up at home easily. So, I pulled out my handy Joy of Cooking cookbook and decide to just make Sweet Crepes. The recipe is very straight forward and "easy" to prepare, it's the actual cooking of crepes that can be a little challenging. Getting the batter in the pan and swirling it around was easy enough, it's the flipping that took some practice. The books says to "turn the crepes with a spatula or with your fingers" gently holding the edge to pull the crepe off the pan and flip over. I had to use both a spatula to lift the crepe off the pan, and my fingers to hold and flip. Word of caution here... It's HOT! After flipping about 3 or 4 of them, my fingers were numbed enough that the heat didn't bother me as much. Honestly, they were SO worth it though. My favorite way to eat these is with some fresh lemon juice and sugar sprinkled over top. Heavenly!! For the kids, I served these with some cream cheese and strawberries rolled up inside. The crepes can easily be cooked ahead of time, then stored between parchment paper and wrapped in plastic. The leftovers reheated beautifully in the microwave the next morning. Next time, I think I'll make a savory version... the filling possibilities are endless. Hope you'll give these a try. Enjoy!<br />
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<div style="color: purple;"><span style="font-size: large;"><b>Sweet Crepes</b></span></div><span style="font-size: x-small;"><i>adapted from Joy of Cooking</i></span><br />
<br />
Ingredients:<br />
<br />
1 cup all-purpose flour<br />
1 cup milk<br />
1/2 cup lukewarm water<br />
4 large eggs<br />
1/4 cup butter, melted (plus extra for cooking)<br />
1/2 tsp. salt<br />
2 tablespoons sugar<br />
<br />
Directions:<br />
<br />
Combine all ingredients in a blender, process until smooth. Let stand for 30 minutes before cooking, or cover and refrigerate for up to 2 days <span style="font-size: x-small;"><i>(before cooking the refrigerated batter, stir and let come to room temp. first)</i></span><br />
<br />
To cook crepes: <br />
<br />
In a small non-stick skillet, melt 1/2 tsp. butter over medium heat. Pour enough batter to cover the bottom with a very thin coating. <i>(I used a 10" skillet with about 1/4 cup batter). </i>Quickly, tilt and rotate the pan, then return to the heat and cook until crepe bubbles and bottom is lightly browned, about 1 to 1 1/2 minutes. Slide the pan off the burner. Use a heat resistant spatula, lift the edge of the crepe and grasp with fingers, gentle pull the crepe off the pan and flip it over. This takes some practice! Cook on the other side until browned slightly. Stack onto a parchment or wax-paper lined plate as you prepare the remaining crepes. Yields about 12.Lisahttp://www.blogger.com/profile/12240940484717185870noreply@blogger.com1tag:blogger.com,1999:blog-7440387059640778841.post-2535666095896688432010-03-30T09:45:00.000-04:002010-03-30T09:45:52.239-04:00Perfect Potatoes Au Gratin<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8mmFTY5VKpsGKOyZbdjOEGjAjFI2NtpOreXY76eJl85_97DeIpI-FVcUlObhzTXBykr_9ZhC7TEcstoyLrP6Qx-EQ4ieziSJ_T0D8JhmANMCZvTHVUHUTCQB2K-wTNagkNldRtBrWQkc/s1600/IMG_7081.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8mmFTY5VKpsGKOyZbdjOEGjAjFI2NtpOreXY76eJl85_97DeIpI-FVcUlObhzTXBykr_9ZhC7TEcstoyLrP6Qx-EQ4ieziSJ_T0D8JhmANMCZvTHVUHUTCQB2K-wTNagkNldRtBrWQkc/s400/IMG_7081.JPG" width="400" /></a></div> <br />
Sunday night I made a traditional Easter dinner for my family... Spiral Ham, Green Been Casserole, Corn, and these potatoes. Why a week early you ask? My wonderful mother-in-law has invited us for Easter dinner again this year. She is a wonderful cook and always prepares a plentiful holiday feast. My husband grew up with macaroni and cheese as the usual side dish, however my family always had Au Gratin Potatoes. Since I won't be cooking this Easter, I wanted to prepare a nice Sunday dinner for my family, making sure to include all of my favorite holiday dishes. <br />
<br />
This recipe comes from the Joy of Cooking, although I adapted it slightly, by adding some onion and a little flour to the sauce to help thicken it. My whole family loved this dish. It cooks for 1 hour in the oven, resulting in perfectly tender, creamy, cheesy potatoes. Enjoy!<br />
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<div style="color: purple;"><span style="font-size: large;">Perfect Potatoes Au Gratin</span></div><span style="font-size: x-small;"><i>adapted from Joy of Cooking</i></span><br />
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Ingredients:<br />
<br />
1 clove of garlic<br />
2 tablespoons unsalted butter<br />
1/4 cup finely diced onion <br />
2 1/2 lbs. baking potatoes, peeled and sliced thin<br />
3 cups half-n-half<br />
2 tablespoons flour <br />
salt and pepper<br />
pinch of nutmeg<br />
8 oz sharp cheddar cheese, grated<br />
<br />
Directions:<br />
<br />
Preheat oven to 350 degrees. Rub a 13x9 casserole dish with the garlic clove, then coat with 1 tablespoon of butter.<br />
<br />
In a large saucepan or dutch oven, melt 1 tablespoon butter over medium heat, add onion and a dash of salt and pepper. Saute until onion is tender but do not let it brown. Add all the half-n-half, sliced potatoes, 1 tsp. salt, 1/2 tsp. pepper, nutmeg, and sprinkle in the flour. Bring to a gentle simmer over medium-high heat, then cook and stir gently until the liquid thickens slightly, about 3-5 minutes. Pour mixture into prepared baking dish. Press down lightly to submerge potatoes. Sprinkle with cheddar cheese. Bake for about 1 hour, or until potatoes are tender. Lisahttp://www.blogger.com/profile/12240940484717185870noreply@blogger.com0tag:blogger.com,1999:blog-7440387059640778841.post-57727839838565027342010-03-25T21:25:00.000-04:002010-03-25T21:25:18.187-04:00Homemade Chicken and Noodles<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlyPDWTWJO4R_FovqrpRzK8DsBPvbjtUWb6fURpOaok29TH5Vw8Us4bazEwJE7ACGIm3sn9sqR-DIdfs0hN41kmmxOESwIodaHeB1Iv3niUkSOC96nhnsOun4TQiYglhV7WXidziA48r8/s1600/Amish+Style+Chicken+and+Noodles.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlyPDWTWJO4R_FovqrpRzK8DsBPvbjtUWb6fURpOaok29TH5Vw8Us4bazEwJE7ACGIm3sn9sqR-DIdfs0hN41kmmxOESwIodaHeB1Iv3niUkSOC96nhnsOun4TQiYglhV7WXidziA48r8/s400/Amish+Style+Chicken+and+Noodles.JPG" width="400" /></a></div><br />
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<div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">I have another cold... second time in a month. My family can't seem to shake these germs, even though I've been cleaning everything with Clorox and Lysol. Today I needed a chicken soup intervention! I didn't want to make any old chicken soup though. While browsing Pioneer Woman's Tasty Kitchen site, I found a recipe for <a href="http://thepioneerwoman.com/tasty-kitchen/recipes/soups/the-cheatere28099s-guide-to-homemade-chicken-and-noodles/">Chicken and Noodles</a>, which sounded perfect. So... after a short nap this morning, I went to the grocery store to get the main ingredients. It's important to use <a href="http://www.amishkitchennoodles.com/products/amish_kitchens/detail.php?bc=1&cid=53&pid=342">Amish Kitchens Extra Thick Kluski Egg Noodles</a> , not the thin ones or regular egg noodles because they will get too mushy. I modified the original recipe slightly by adding some bouillon cubes to my stock and changing how I assembled everything. I think it turned out perfectly. The noodles soak up much of the stock, leaving a thick mixture of pasta, chicken and veggies. Enjoy!</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"></div><div style="color: purple; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;">Homemade Chicken and Noodles</span></div><span style="font-size: x-small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">adapted from Tasty Kitchen.com </span></span><br />
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Ingredients:<br />
<br />
1 whole regular seasoned Rotisserie Chicken<br />
1 (12oz) bag Amish Kitchens Extra Thick Kluski Egg Noodles<br />
5 carrots<br />
4 stalks celery<br />
3 small onions<br />
3 quarts Water<br />
4 cloves garlic<br />
<br />
1 tsp dried parsley flakes<br />
1 teaspoon whole black peppercorns<br />
pinch of dried thyme <br />
salt and freshly cracked pepper, to taste<br />
2 tablespoons unsalted butter <br />
<br />
Directions:<br />
<br />
Remove all meat from chicken and store in refrigerator for later. Place all bones, skin and 3 qts. water in large pot, add 2 chopped carrots, 2 chopped celery stalks , 2 small onions, quartered, 3 cloves garlic smashed, parsley flakes, black peppercorns, dried thyme, and 4 chicken bouillon cubes. Bring to a boil and simmer for 1 hour. Pour through a fine mesh sieve, into a large bowl, to strain out the solids. I ended up with 7 cups of stock.<br />
<br />
Rinse out the original pot. Add butter, 1 small onion diced, 3 carrots diced, 2 stalks celery diced, 1 garlic clove minced, and a pinch of salt and pepper. Heat over medium until veggies are tender. Add all the stock and the bag of noodles. Cook for about 10 minutes at a slow rolling boil, until noodles are tender. Add chicken meat and heat through. Taste for seasoning. Garnish with parsley, if desired.Lisahttp://www.blogger.com/profile/12240940484717185870noreply@blogger.com0tag:blogger.com,1999:blog-7440387059640778841.post-36996260689658800532010-03-22T06:00:00.001-04:002010-03-22T06:00:03.726-04:00Easy Biscuit Doughnuts<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFwnDHdQjrHEItgOLGgZaVy_2evBAff-rZJE_lovh_Oq7ull7d9JzOF-81pdB4_2fMVvLqdHlkvi7-Kjl9wQUYxp1-WKoqKnzUEZyALIFShwlVFOoUg0YG1gTId1KGTOhi4UiuXpqae5Y/s1600-h/biscuitdoughnuts.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFwnDHdQjrHEItgOLGgZaVy_2evBAff-rZJE_lovh_Oq7ull7d9JzOF-81pdB4_2fMVvLqdHlkvi7-Kjl9wQUYxp1-WKoqKnzUEZyALIFShwlVFOoUg0YG1gTId1KGTOhi4UiuXpqae5Y/s400/biscuitdoughnuts.JPG" width="400" /></a></div><br />
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They look pretty good huh? Well, don't let the picture fool ya. These babies weren't cooked all the way through. Yes, I'm posting my first flop here! Well, they were not a total flop. My husband saved the day by microwaving them for 30-40 seconds, and they turned out perfectly. I'm sure it was a "user error", to coin a phrase from my old profession. I misread the directions and had the oil too hot. I also used the Pillsbury Grands Flaky Layers Biscuits, which may or may not have contributed to the under cooking of these, I'm not sure. This recipe is still worth trying, if you want homemade doughnuts without the fuss of a homemade dough. <br />
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<div style="color: purple; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;">Easy Biscuit Doughnuts</span></div><div style="color: purple; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><i>from The Dean Brothers Cookbook</i></span></div><br />
Ingredients:<br />
<br />
<br />
1/2 cup sugar<br />
1 teaspoon cinnamon<br />
Vegetable Oil, for frying<br />
1 (12 oz) tube Pillsbury Buttermilk Biscuit Dough<br />
<br />
Directions:<br />
<br />
Combine cinnamon and sugar in a small bowl. Set aside. Fill a wide, shallow pan with 1 inch of oil and heat to 370 degrees.<br />
<br />
Cut small holes in the center of each biscuit. I used a 1" round cookie cutter. Drop the doughnuts into the hot oil and cook for 1-2 minutes, flipping over to brown both sides. Transfer to paper towl lined baking sheet and sprinkle with cinnamon-sugar. Lisahttp://www.blogger.com/profile/12240940484717185870noreply@blogger.com2tag:blogger.com,1999:blog-7440387059640778841.post-18685507658019430302010-03-21T14:50:00.001-04:002010-03-21T15:14:45.189-04:00Pizza Dough and Homemade Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV_uneW0yqmpw9_raU2Erq-TxUgYG1yK2RXYy72S-74Q4sQR4aPZPFaI98Xo6UG3HY8qJipv1tRFJwe0SuJsYsyocZbVfNnJBrosKvLAZKIgbp83ZuTV2fBfOTAPP2gnIxu-0cgj2WJ3w/s1600-h/chickenpizza.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV_uneW0yqmpw9_raU2Erq-TxUgYG1yK2RXYy72S-74Q4sQR4aPZPFaI98Xo6UG3HY8qJipv1tRFJwe0SuJsYsyocZbVfNnJBrosKvLAZKIgbp83ZuTV2fBfOTAPP2gnIxu-0cgj2WJ3w/s400/chickenpizza.JPG" width="400" /></a></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Last night was pizza night and instead of going for the usual cheap take-out pizza, my hubby requested homemade pizza. My go to recipe for pizza dough comes from the Barefoot Contessa Parties cookbook. I like it because it uses honey in the dough and I can make this in minutes in my stand mixer. I usually double the recipe without any problems. I let the dough rise for about 2 hours while we went to a movie. The recipe calls for a shorter rising time but I almost always let it rise for 1-2 hours. We made barbecue chicken pizza's with cheddar jack cheese and barbecue sauce along with smoked sausage pizza's for the kids. As a kid my family always used sliced smoked sausage instead of pepperoni. I made a quick homemade pizza sauce to use for the sausage pizza's. It may take more time and effort than calling the local pizza guy, but it's worth it. Enjoy!</div><div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-4-3iCFYtJ9GAGJgRfohPpibUD1ppcpzOLgGeEwXXri-s21csRMZkBhh6NxRx7TlcPZZPTvC6gd7Xadfx3gkE2eOoVV8BDnbmfKK_aNqj66Toyel4U2Rhih15bNUGONeHxDMz2XYBz9s/s1600-h/sausagepizza.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-4-3iCFYtJ9GAGJgRfohPpibUD1ppcpzOLgGeEwXXri-s21csRMZkBhh6NxRx7TlcPZZPTvC6gd7Xadfx3gkE2eOoVV8BDnbmfKK_aNqj66Toyel4U2Rhih15bNUGONeHxDMz2XYBz9s/s320/sausagepizza.JPG" /></a></div><div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
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</div><div style="color: purple; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;">Pizza Dough</span></div><div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="color: purple; font-size: x-small;">from Barefoot Contessa Parties!</span></div><div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"></div><div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="color: purple; font-size: small;"><span style="color: black;">Ingredients:</span></span></div><div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="color: purple; font-size: small;"><span style="color: black;">1 1/4 cups warm water (100-110 degrees)</span></span></div><div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="color: purple; font-size: small;"><span style="color: black;">2 packages dry yeast</span></span></div><div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="color: purple; font-size: small;"><span style="color: black;">1 tablespoon honey</span></span></div><div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="color: purple; font-size: small;"><span style="color: black;">3 tablespoons olive oil</span></span></div><div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="color: purple; font-size: small;"><span style="color: black;">4 cups all-purpose flour, plus more for kneading</span></span></div><div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="color: purple; font-size: small;"><span style="color: black;">2 teaspoons kosher salt</span></span></div><div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="color: purple; font-size: small;"><span style="color: black;"><br />
</span></span></div><div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="color: purple; font-size: small;"><span style="color: black;">Directions:</span></span></div><div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="color: purple; font-size: small;"><span style="color: black;"><br />
</span></span></div><div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="color: purple; font-size: small;"><span style="color: black;">For the dough, combine the water, yeast, honey and olive oil in the bowl of an electric mixer fitted with the dough hook. Let sit for a few minutes until yeast starts to foam. Add 3 cups flour, then the salt and mix. While mixing, add 1 more cup of flour to form a soft dough. Knead on low speed for 10 minutes until smooth, sprinkling extra flour as needed, to keep it from sticking to sides of bowl. Turn out on to floured board and knead 12 times. It should be smooth and elastic. Place in a large well-oiled bowl and cover with a towel. Allow to sit for at least 30 minutes. Divide into equal parts and roll into a balls. Place balls on a baking sheet covered with a damp paper towel. Let rest for 10 minutes, then roll out, or refrigerate until ready to use. </span></span></div><div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="color: purple; font-size: small;"><span style="color: black;"><br />
</span></span></div><div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="color: purple; font-size: small;"><span style="color: black;">When ready to bake, place rolled out dough on a greased sheet pan, load it up with your favorite sauce and toppings, bake in a 500 degree oven for 13-15 minutes. ** If you've refrigerated the dough, let it come to room temp for about 30 minutes before using.</span></span></div><div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
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</div><div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="color: purple; font-size: small;"><span style="color: black;"><span style="font-size: large;"><span style="color: purple;">Lisa's Homemade Pizza Sauce</span></span> </span></span></div><div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="color: purple; font-size: small;"><span style="color: black;">Ingredients:</span></span></div><div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/2 of a small onion, finely chopped</div><div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 garlic clove, finely minced</div><div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 (28oz) can tomato puree</div><div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2-4 tablespoons sugar <span style="color: purple; font-size: small;"><span style="color: black; font-size: x-small;"><i>(I like it sweet so I used all 4)</i></span></span></div><div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="color: purple; font-size: small;"><span style="color: black; font-size: small;">1 1/2 tablespoons Italian Seasoning </span></span></div><div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="color: purple; font-size: small;"><span style="color: black; font-size: small;">salt and pepper to taste</span></span></div><div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="color: purple; font-size: small;"><span style="color: black; font-size: small;">Directions:</span></span></div><div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="color: purple; font-size: small;"><span style="color: black; font-size: small;">In a saucepan, heat olive oil over medium-low heat, add onion and garlic, cook until onion is tender, but not brown. Add tomato puree, tomato paste, sugar (to taste), Italian seasoning, salt and pepper. Let simmer over low heat for 30 minutes. Taste for seasonings. ** Can be made ahead of time and stored in refrigerator until ready to use.</span> </span></div><div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
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</div>Lisahttp://www.blogger.com/profile/12240940484717185870noreply@blogger.com1tag:blogger.com,1999:blog-7440387059640778841.post-29149309540243925732010-03-17T09:28:00.001-04:002010-04-12T20:36:34.389-04:00Cajun Chicken Pasta from Pioneer Woman<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP7tUrQDqgndgavcz8sGdxK1ySzjcAs2-6hNYHVgL2bslL_pZvYLECno_pFsqmwx_xQxkTWWvmObRnlMVkH21PUwUpqdAmdm7vQXMrBhsHmrg8xqqMMC-MpyTue4t5H8ZjSBz9czHAG_s/s1600-h/cajunpasta.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP7tUrQDqgndgavcz8sGdxK1ySzjcAs2-6hNYHVgL2bslL_pZvYLECno_pFsqmwx_xQxkTWWvmObRnlMVkH21PUwUpqdAmdm7vQXMrBhsHmrg8xqqMMC-MpyTue4t5H8ZjSBz9czHAG_s/s400/cajunpasta.JPG" width="400" /></a></div><br />
<div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">I've never made any cajun dish before, so when I saw this recipe on the <a href="http://thepioneerwoman.com/cooking/2010/02/cajun-chicken-pasta/">Pioneer Woman's</a> website I knew I had to give it a try. I prepped all the veggies early in the day, which made this easy to throw together at dinner time. The only thing I did different was to thicken the sauce more with a butter/flour mixture at the end of the cooking process. I loved the flavor of the <a href="http://www.mccormickgourmet.com/Products/Blends/Cajun-Seasoning.aspx">McCormick Cajun Spice blend</a> and look forward to finding other recipes to use it in. Enjoy!</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="color: purple; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;">Cajun Chicken Pasta</span></div><div style="color: purple;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: x-small;"><i>Recipe from The Pioneer Woman</i></span></div><div style="color: purple;"><br />
</div><div style="color: black;"><span style="font-size: small;">Ingredients:</span></div><div style="color: purple;"><br />
</div>3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes<br />
3 teaspoons Cajun Spice Mix, divided<br />
1 lb. Fettuccine<br />
2 Tablespoons Olive Oil<br />
2 Tablespoons Butter<br />
1 whole Green Bell Pepper, Seeded And Sliced<br />
1 whole Red Bell Pepper, Seeded And Sliced<br />
½ whole Large Red Onion, Sliced<br />
3 cloves Garlic, Minced<br />
4 whole Roma Tomatoes, Diced<br />
2 cups Low Sodium Chicken Broth<br />
½ cups White Wine<br />
1 cup Heavy Cream<br />
Cayenne Pepper To Taste<br />
Freshly Ground Black Pepper, To Taste<br />
Salt To Taste<br />
Chopped Fresh Parsley, To Taste <br />
<h5 style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-weight: normal;"><span style="font-size: small;">Directions:</span></h5><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Cook pasta according to package directions. Drain when pasta is still al dente.</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate. Repeat with remaining chicken. Remove chicken, leaving pan on high heat. </div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan. </div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy! </div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine. Top with chopped fresh parsley and chow down!</div><div style="color: purple; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
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</div>Lisahttp://www.blogger.com/profile/12240940484717185870noreply@blogger.com1