tag:blogger.com,1999:blog-11768136429010542522024-03-13T21:30:04.463-07:00Need Something Good to Eat?Unknownnoreply@blogger.comBlogger23125tag:blogger.com,1999:blog-1176813642901054252.post-31324613232637947272012-04-12T21:24:00.001-07:002012-04-12T21:29:08.502-07:00Breakfast CasseroleI spent my first Christmas away from home as a missionary in Ireland. Several of the sisters had come prepared with recipes from home to use for their holiday meals. One of my companions, Lisa Hansen, had a recipe for the breakfast that they ate every Christmas morning. It was her family's tradition to have a breakfast casserole in the oven as they opened their gifts. About the time the gifts were finished...breakfast was ready. I thought that was a brilliant idea...and got her recipe. It has come in very handy throughout the years and is one of my family's oft requested breakfasts. But I have to say--we have it quite a bit more often than just Christmas morning. It because it is such a family favorite, it has since been passed on to many other families, who love it just as much as we do.<br />
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<u>Breakfast Casserole</u><br />
6-12 slices of bread (if thinner bread, double up the slices)<br />
1lb cooked link sausage--cut into bite-sized pieces<br />
12 eggs<br />
2 cups of cheddar cheese<br />
2 cans Cream of Mushroom soup<br />
1 can condensed milk<br />
salt/pepper/parsley flakes<br />
cooking spray<br />
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I start by cooking the sausage links. After they are blotted for grease and cooled, I cut them into small pieces.<br />
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Spray a glass baking dish with Pam before lining it with the bread. Sprinkle the 2 cups of cheese evenly over the bread. <br />
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Then place the sausage pieces on top of the cheese. In a mixing bowl, crack the eggs and whisk. Add the cans of soup and condensed milk, mixing until smooth and consistent. Pour into the baking dish. <br />
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I like to sprinkle the top with black pepper and parsley flakes. Cover with saran wrap and place in the fridge overnight. In the morning, preheat the oven at 350 degrees. Bake for 1 hour. <br />
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Cool slightly before cutting into pieces. It's a hearty breakfast and a crowd-pleaser. The best part: it leaves the kitchen clean in the morning, since all the work and clean-up was done the night before. Don't forget to plan ahead for this one! <br />
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The overnight fridge time is necessary for the bread to soak up all the wet mixture. It's a time-saver in the morning and a fabulous delight for guests!<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1176813642901054252.post-78733817399801556922012-04-12T20:38:00.000-07:002012-04-12T20:39:30.753-07:00Yummy Broccoli SaladEvery once in awhile, I get a hankering for something really tasty that is typically "off-season". It's like craving a turkey dinner with all the fixings, six months <em>before </em>Thanksgiving. It was snowing and cruddy outside when I started craving summer salads. One of my favorites is Broccoli salad. You can buy a 3lb bag of broccoli florets at Costco for under $4. So this flavorful summer salad was a breeze to make while winter was still looming outdoors.<br />
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<u>Broccoli Salad </u><br />
(for a Large bowl...cut recipe in half for smaller families)<br />
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1 bag of broccoli from Costco--cut into small pieces<br />
1/2 lb bacon--cooked, drained, and crumbled<br />
1 medium red onion--cut into small pieces<br />
1 cup sunflower seeds--I like the salted/roasted ones<br />
1-1 1/2 cups raisins<br />
2 cups mayonnaise<br />
1 cup sugar<br />
1/2 cup vinegar<br />
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Mix the mayonnaise and sugar together in a bowl until the sugar crystals are dissolved. Add the vinegar and mix well.<br />
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Trim the long stalk ends from the broccoli and break into small pieces. Prepare the bacon and crumble into large mixing bowl.<br />
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Toss broccoli, onion, raisins, bacon, and sunflower seeds together in bowl. Pour the dressing over the top and thoroughly mix together. I use a bowl that has a lid. At this point, put the lid on and stick it in the fridge for a few hours to chill and let the flavors "marry" together. Serve as a side dish or has snack. My kids LOVE it!<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1176813642901054252.post-4404398577305866642012-04-12T20:10:00.000-07:002012-04-12T20:10:09.402-07:00Hawaiian Chicken<div class="separator" style="clear: both; text-align: center;">
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I found a recipe on pinterest that I had to try...Hawaiian Chicken. Total disclaimer: while I followed the recipe for the marinade, I did not grill the chicken like the recipe called for, but it was utterly delicious, nonetheless. I'm sure that it would be totally amazing grilled...but wouldn't have the juices to create a beautiful and tasty glaze.<br />
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<u>Hawaiian Chicken</u><br />
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3lbs chicken thighs<br />
2 cups soy sauce<br />
2 cups water<br />
1 1/2 cup brown sugar<br />
1 can coconut milk<br />
1 bunch of diced green onions<br />
1 tsp minced garlic<br />
1 T sesame seed oil<br />
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Mix all the ingredients together in a container with a lid. Add the chicken thighs and marinade for at least 4 hours. Overnight is best, but that sometimes just doesn't happen! The instructions called for grilling 5-7 minutes at low heat, on each side, until fully cooked. I laid all the meat out on a large cookie sheet and baked at 350 degrees for 40 minutes. <br />
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Then I poured the juices and marinade from the sheet into a small pan and thickened with a cornstarch and water mixture. I then poured the glaze over the hot chicken before plating it. <br />
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I served it with a side of rice and baby carrots. A novel idea for a new kind of rice, is to replace half of the water with canned coconut milk. Serving it with a side of grilled pineapple would have been epicurean perfection. I'll definitely be making this again during BBQ season.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1176813642901054252.post-77075078127453176612012-04-12T19:38:00.002-07:002012-04-12T19:53:35.918-07:00The Best Chocolate Chip CookiesI got the best chocolate chip cookie recipe when I was a sophomore in college. My best friend had a "date" at our apartment, attended by all of us roommates. Poor guy. How do you truly take a girl out when you are a poor, struggling student? He wanted to make her the "best cookies ever!" but didn't have anything to make them with. Thus, the date at our apartment. I have to say--he didn't last in the annals of time, but his recipe and claim to fame did. They are YuMmY!<a href="http://4.bp.blogspot.com/-0tgu2wvdf3c/T4eP9K9L4eI/AAAAAAAAD0c/921M06LxnrM/s1600/IMG_2573.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="265" src="http://4.bp.blogspot.com/-0tgu2wvdf3c/T4eP9K9L4eI/AAAAAAAAD0c/921M06LxnrM/s400/IMG_2573.JPG" width="400" /></a><br />
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<u>The BEST Chocolate Chip Cookies</u><br />
1/2 cup butter-flavored Crisco (or regular shortening, in a pinch)<br />
1/2 cup softened butter<br />
2 eggs<br />
1 cup brown sugar<br />
1/2 cup white sugar<br />
1 tsp salt<br />
2 tsp baking soda<br />
2 T vanilla (the real stuff)<br />
2 2/3 cups all-purpose flour<br />
1 bag good chocolate chips<br />
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Mix the butter and shortening together in the mixer first. Then add the sugars and give it a good mix. Then add the eggs; mix it up a little more. I add the salt, soda, and vanilla into the "wet" batter and mix a little. Then add the flour. Finish off the recipe by adding the chocolate chips. Semi-sweet are fabulous if you want a traditional chocolate chip cookies. I like to mix half a bag of milk chocolate and half a bag of semi-sweet into the dough. Nuts are optional, and work really well in this recipe if you're a nut-lover. Preheat the oven to 350 degrees. Bake for 8-9 minutes...no longer. That's the trick to a really soft and delicious cookie--no over baking!<br />
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I like using the ice-cream scoop to get a uniform shape in the cookies. The Cash-n-Carry stores have a variety of different sized scoops. I used a smaller scoop, but the cookies still at least 2" in diameter.<br />
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The texture is divine and the experience is complete with a glass of COLD milk! [I like to improvise and introduce "healthier" options to my old favorites. Usually nobody can tell the difference in what I did, and this time was no different. This time I replaced a 2/3 cup of the all-purpose flour with Oat Flour. The cookies had a little more texture in the dough, and once baked, were still <em>amazing</em>.]Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1176813642901054252.post-72800015488308942812012-03-12T10:56:00.003-07:002012-03-12T11:15:58.816-07:00Fudgy Peanut Butter Bars<a href="http://1.bp.blogspot.com/-jbhzpJSRyxw/T145jvgmg_I/AAAAAAAADt8/3-f9DYFSzcw/s1600/IMG_2381.JPG"><img style="width: 400px; height: 267px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5719071863018521586" border="0" alt="" src="http://1.bp.blogspot.com/-jbhzpJSRyxw/T145jvgmg_I/AAAAAAAADt8/3-f9DYFSzcw/s400/IMG_2381.JPG" /></a><br />I've been so inspired by <span id="SPELLING_ERROR_0" class="blsp-spelling-error">pinterest</span> lately. I came across this peanut butter bar recipe several times. I pinned it because it looked yummy--but I made it because it used a cake mix, and I was intrigued.<br /><br /><a href="http://3.bp.blogspot.com/-rIWXljXrtH8/T145TWwBIvI/AAAAAAAADtY/F_8wJ0Hb5RA/s1600/IMG_2375.JPG"><img style="width: 400px; height: 267px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5719071581494387442" border="0" alt="" src="http://3.bp.blogspot.com/-rIWXljXrtH8/T145TWwBIvI/AAAAAAAADtY/F_8wJ0Hb5RA/s400/IMG_2375.JPG" /></a><br />The dough consisted of:<br />1 yellow cake mix<br />1 cup peanut butter (most recipes said creamy, I used crunchy)<br />2 eggs<br />1 cup of butter<br />Mix well. Pat all but 1 cup into a baking pan. (I doubled the recipe and used a large jelly roll pan. If you do this, make sure to reserve the equivalent extra dough.)<br /><a href="http://1.bp.blogspot.com/-LN2G-jKJOzk/T145ilBCflI/AAAAAAAADtk/Q0VTDCmsRko/s1600/IMG_2371.JPG"><img style="width: 400px; height: 267px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5719071843021913682" border="0" alt="" src="http://1.bp.blogspot.com/-LN2G-jKJOzk/T145ilBCflI/AAAAAAAADtk/Q0VTDCmsRko/s400/IMG_2371.JPG" /></a><br /><div>Melt 1 bag chocolate chips, 2 T of butter, and 1 can of sweetened condensed milk over low heat. Stir until it is smooth and thick, like fudge sauce.</div><div><a href="http://3.bp.blogspot.com/--1x4lqZTup4/T145jCp2VKI/AAAAAAAADtw/m2P_q-hXFHs/s1600/IMG_2372.JPG"><img style="width: 400px; height: 267px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5719071850977711266" border="0" alt="" src="http://3.bp.blogspot.com/--1x4lqZTup4/T145jCp2VKI/AAAAAAAADtw/m2P_q-hXFHs/s400/IMG_2372.JPG" /></a><br /></div><div>Pour the fudge sauce over the uncooked cookie dough. I would reserve about 3/4 cup of the sauce if you double the recipe so that it doesn't fall over the pan while it's baking. (Use it on vanilla ice-cream......ooh! That would be so delicious.)</div><div> </div><div><a href="http://3.bp.blogspot.com/-CKljpeHIcX8/T145RnS0SNI/AAAAAAAADs0/RUINhOZ3mZg/s1600/IMG_2376.JPG"><img style="width: 400px; height: 267px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5719071551575574738" border="0" alt="" src="http://3.bp.blogspot.com/-CKljpeHIcX8/T145RnS0SNI/AAAAAAAADs0/RUINhOZ3mZg/s400/IMG_2376.JPG" /></a></div><div>After I had the fudge spread out evenly, I took the remaining dough and patted it thin in my hand, and then laid it over the fudge.</div><div><a href="http://2.bp.blogspot.com/-pOg-H9vm8ew/T145SPQJ6vI/AAAAAAAADtA/TBBR_g4nEoc/s1600/IMG_2377.JPG"><img style="width: 400px; height: 267px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5719071562301827826" border="0" alt="" src="http://2.bp.blogspot.com/-pOg-H9vm8ew/T145SPQJ6vI/AAAAAAAADtA/TBBR_g4nEoc/s400/IMG_2377.JPG" /></a><a href="http://2.bp.blogspot.com/-ow1z8XSjpms/T145Smb3qdI/AAAAAAAADtM/w1vbKTId6HU/s1600/IMG_2379.JPG"></a></div><div>Bake at 350 degrees for 30 minutes or till golden brown; more or less, depending upon your oven.</div><div><a href="http://2.bp.blogspot.com/-ow1z8XSjpms/T145Smb3qdI/AAAAAAAADtM/w1vbKTId6HU/s1600/IMG_2379.JPG"><img style="width: 400px; height: 267px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5719071568524978642" border="0" alt="" src="http://2.bp.blogspot.com/-ow1z8XSjpms/T145Smb3qdI/AAAAAAAADtM/w1vbKTId6HU/s400/IMG_2379.JPG" /></a></div><div>Cool the pan completely before cutting. My kids were taking swipes at it with spoons while it was still warm. The fudge hasn't set up yet and just oozes into the open spot if cut too soon. At room temperature, the bars can be cut without any oozing. The butter in the recipe gives the cookie a crispy exterior, but is soft and moist, otherwise. They are super yummy and <em>rich</em>--so don't forget a glass of cold milk! Enjoy.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1176813642901054252.post-38251245693180478742012-03-12T09:57:00.004-07:002012-03-12T11:19:35.400-07:00Corned Beef Brisket with Current Jelly<a href="http://2.bp.blogspot.com/-3fy3dtjzgNc/T140sCf5bKI/AAAAAAAADso/Ma0Zs1ytK0c/s1600/IMG_2370.JPG"><img style="width: 400px; height: 267px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5719066507996654754" border="0" alt="" src="http://2.bp.blogspot.com/-3fy3dtjzgNc/T140sCf5bKI/AAAAAAAADso/Ma0Zs1ytK0c/s400/IMG_2370.JPG" /></a><br />We had our St Patrick's dinner a week early. And if I had been thinking more Irish, I would have put the potatoes in the middle to mimic the <span id="SPELLING_ERROR_0" class="blsp-spelling-error">tri</span>-color flag. <span id="SPELLING_ERROR_1" class="blsp-spelling-error">Anywhoo</span>...<br />We had a "gorgeous" dinner with some family favorites. A few years back, a friend introduced me to corned beef brisket. It was so delicious, that we now have it several times a year and is one of Jeff's favorite meals. It's so easy to make and so worth sharing.<br /><br /><a href="http://1.bp.blogspot.com/-WzOruiBHVAY/T140hLDIcBI/AAAAAAAADsc/pqNeFSJiS88/s1600/IMG_2341.JPG"><img style="width: 267px; height: 400px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5719066321313361938" border="0" alt="" src="http://1.bp.blogspot.com/-WzOruiBHVAY/T140hLDIcBI/AAAAAAAADsc/pqNeFSJiS88/s400/IMG_2341.JPG" /></a><br />I start by putting a couple of large briskets in a crock pot and covering with water. I shake the little bag of seasoning from the package in and let it cook on low all day. The meat should be fork-tender after 5-6 hours. The I take it out and break it up into small pieces. Sometimes there is a lot of fat around the roast--I remove all of it. Then I put 2 bottles of Current Jelly over the top of the meat. [I put it in the microwave for 30 seconds to loosen the jelly from the jar. If you microwave it for a minute, it starts to <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">liquefy</span> and become pourable.]<br /><br /><a href="http://2.bp.blogspot.com/-NSN6Om4Jr-U/T140gp-DazI/AAAAAAAADsQ/m7MJFjnunQo/s1600/IMG_2342.JPG"><img style="width: 400px; height: 267px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5719066312433691442" border="0" alt="" src="http://2.bp.blogspot.com/-NSN6Om4Jr-U/T140gp-DazI/AAAAAAAADsQ/m7MJFjnunQo/s400/IMG_2342.JPG" /></a><br />I pour the jelly over all the brisket. It seemed a little odd doing this the first time--but it was so worth the risk. Finding the Current jelly wasn't easy or cheap. At the bigger grocery stores, I noticed that this was a 'specialty' kind of jelly. I happened to also find it made by <span id="SPELLING_ERROR_3" class="blsp-spelling-error">Smucker's</span> for half the price. The only store I've found that carry the <span id="SPELLING_ERROR_4" class="blsp-spelling-error">Smucker's</span> version is Fred Meyer (Kroger). I've tried this recipe with cherry jam and other exotic jellies I find--but we always come back to Current jelly because it tastes so amazing.<br /><br /><a href="http://1.bp.blogspot.com/-4KfY4FGwLZo/T140gFnUVYI/AAAAAAAADsE/HnfRIIOmFSI/s1600/IMG_2358.JPG"><img style="width: 267px; height: 400px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5719066302674654594" border="0" alt="" src="http://1.bp.blogspot.com/-4KfY4FGwLZo/T140gFnUVYI/AAAAAAAADsE/HnfRIIOmFSI/s400/IMG_2358.JPG" /></a><br />After I spread the jelly around the meat evenly, I put it in the oven to broil on low for 4-5 minutes. It's just enough to melt the rest of the jelly and have it turn into a sticky glaze. Watch the heat and the meat closely so that it doesn't burn or get hardened and dry. I use tongs to mix up the meat afterwards so that every bit is nicely coated.<br /><br /><a href="http://3.bp.blogspot.com/-icxsT2he_bU/T140fqFoDII/AAAAAAAADr4/nV61UhX54cE/s1600/IMG_2345.JPG"><img style="width: 400px; height: 267px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5719066295285582978" border="0" alt="" src="http://3.bp.blogspot.com/-icxsT2he_bU/T140fqFoDII/AAAAAAAADr4/nV61UhX54cE/s400/IMG_2345.JPG" /></a><br />To compliment our delicious meat, I served it with scalloped potatoes and steamed Parmesan asparagus. After the asparagus was done cooking, I pour melted butter over it and then sprinkled Kraft Parmesan cheese on it. Because of the heat and steam from the vegetables, the cheese started to melt. It was amazing and didn't need any other seasoning or salt.<br /><br />I lived in Ireland for a year and a half, and I don't remember having corned beef brisket even once. I know that corned beef is a typical "St Patrick's Day" meal--but our family enjoys it year round because it is so delicious. Erin Go Bragh!!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1176813642901054252.post-22206175810012651982012-02-11T18:27:00.000-08:002012-02-11T19:00:03.037-08:00Mini Strawberry TriflesSometimes you get whims and hankerings for a home-cooked goodness that reminds of you of happy times. I was having one of those moments yesterday when I was craving a good-ole-fashioned English Trifle. I first had one of these marvels in Ireland, almost 20 years ago. They are one of those decadent desserts that are SO good, but just don't get made that often.<a href="http://3.bp.blogspot.com/-umE7ggPP64M/TzclehgnchI/AAAAAAAADdE/HUqV6MP7etA/s1600/IMG_2021.JPG"><img style="WIDTH: 267px; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5708072259036869138" border="0" alt="" src="http://3.bp.blogspot.com/-umE7ggPP64M/TzclehgnchI/AAAAAAAADdE/HUqV6MP7etA/s400/IMG_2021.JPG" /></a><br /><br /><br /><div><br /><div>We were having friends over for dinner...and they were bringing the "main dish" with them, which left me in charge of making dessert. Without needing to spend my afternoon cooking for two armies, I had some time to devote to the grand finale of the meal. So I decided that it would be fun to make Trifle, but with a twist...luscious mini versions. Clear cups made them look, not only beautiful, but made clean-up a cinch! And, oh...they were so good! <a href="http://4.bp.blogspot.com/-HTcSPJli6mI/TzcleHQqRsI/AAAAAAAADc4/3Wj5I3qVWSw/s1600/IMG_2020.JPG"><img style="WIDTH: 400px; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5708072251990623938" border="0" alt="" src="http://4.bp.blogspot.com/-HTcSPJli6mI/TzcleHQqRsI/AAAAAAAADc4/3Wj5I3qVWSw/s400/IMG_2020.JPG" /></a></div><br /><br /><div>I started my making a homemade vanilla custard for the base. The difference between pudding and custard is that custard has eggs mixed into the base to create a richer texture and flavor. I doubled the recipe I used from: <a href="http://www.hillbillyhousewife.com/vanillapudding.html">http://www.hillbillyhousewife.com/vanillapudding.html</a> to start my dessert. Licking the pan was no burden either. I set it aside to cool while I hulled and slice the large strawberries and pound cake from Costco. </div><br /><div></div><br /><div>A couple of large boxes of instant vanilla Jello pudding would have worked--but I was wanting the "homemade" flavors of vanilla extract and salty butter in the sweet and creamy pudding. And when you have the time...it is <em>worth </em>the effort!</div><br /><div></div><br /><div>To assemble: I put two large dollops of pudding in the bottom of each cup and then layered with cubes of pound cake, sliced strawberries, and more pudding. I tapped the bottom of each cup on the counter to move the pudding into the hollows between the cake and berries. I topped each trifle with a shot of real whipped cream and half a strawberry. Easy! Delicious! And definitely worth the stroll down memory lane. </div><br /><div></div><br /><div>Next time we are going to some variations that are sure to please, like: bananas, chocolate syrup, and pineapple for a Banana Split Trifle; and some strawberry syrup with our fruit. Cake layered with caramel, chocolate, and nuts would be divine as well. I truly think that the possibilities are endless. The Hillbilly Homemaker even has a recipe for Caramel Pudding. That might send this creation out of this world! Enjoy.</div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1176813642901054252.post-53283309489425990362012-01-22T18:58:00.001-08:002012-01-22T19:27:56.290-08:00Maple and Brown Sugar Pork Roast<a href="http://1.bp.blogspot.com/-v09sZrHEx-c/TxzNDx-bP6I/AAAAAAAADaQ/i92_IZKHCMk/s1600/IMG_1898.JPG"><img style="WIDTH: 400px; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5700656693182676898" border="0" alt="" src="http://1.bp.blogspot.com/-v09sZrHEx-c/TxzNDx-bP6I/AAAAAAAADaQ/i92_IZKHCMk/s400/IMG_1898.JPG" /></a><br />Sunday Dinner. It's the best dinner of the week...most of the time--unless we have something simply stupendous on Wednesday, or Tuesday, or Friday...you get the picture? But, tonight <em>was </em>pretty stellar, if I say so myself. I made <strong>Maple and Brown Sugar Pork Roast</strong>, and served it with garlic and parsley roasted red potatoes and a vegetable medley of squash, carrots, and broccoli.<br /><br /><a href="http://2.bp.blogspot.com/-zBECec82E4E/TxzNDuN1C3I/AAAAAAAADaE/R-kEwgrSOYI/s1600/IMG_1916.JPG"><img style="WIDTH: 400px; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5700656692173540210" border="0" alt="" src="http://2.bp.blogspot.com/-zBECec82E4E/TxzNDuN1C3I/AAAAAAAADaE/R-kEwgrSOYI/s400/IMG_1916.JPG" /></a><br />The recipe I have calls for pork loin...but they tend to be pretty temperamental when you are using a crock pot. (I have learned from many a sad and dry pork loin in the past!) So I picked up a couple of small tender pork roasts and used my handy-dandy crock pot to free up my Sunday afternoon without sacrificing the big dinner flavor. Prep time for everything=20 minutes, but tasted like at least 2-3 hours of work! I LOVE crock pots!!<br /><br />Maple and Brown Sugar Pork Roast<br /><br />2-4lbs pork roast<br />1/2 tsp salt and pepper<br />1 clove of minced garlic--(I cheat and use about 1-2 tsp of the store bought stuff that's in the jar ready-to-go)<br />4 Tablespoons grainy Dijon mustard<br />2 Tablespoons honey<br />2 Tablespoons brown sugar<br />1 T Balsamic vinegar (can substitute cider vinegar, but the Balsamic is tastier)<br />1/2 tsp dried /crumbled Thyme<br />1 Tablespoon pure maple syrup (shhh...so, I used 2 T of Mrs <span id="SPELLING_ERROR_0" class="blsp-spelling-error">Butterworth's</span>...and it was still delicious ;)<br /><br />I mixed everything together with a whisk right inside the crock pot and the put the pork roasts in. I like to drizzle them with some of the sauce before I put the lid on and call it good for 3-4 hours. I got off to a late start today and didn't start the crock pot until 3pm, so I set it on High. It was fork tender in 3 hours.<br /><br />I doubled the sauce ingredients because I had 2 pork roasts. The roasts always seem to reduce in size and I wanted to make sure I had enough for the feast. Before I cut the meat into slices, I thickened the sauce with 2 tablespoons of cornstarch mixed with 2 tablespoons of cold water. The sauce is a little tangy and sweet...and very delicious. The kids slid their potatoes through the sauce to make sure that they didn't leave any on the plate. Clean plates are a sure sign of a winner!<br /><br />For the roasted potatoes: I cut about 2 1/2lbs of baby reds in half and doused them with about 1/3 cup of olive oil. Then I added a heaping spoonful of the store-bought minced garlic, a spoonful of dried parsley, and a tsp of sea salt. I stirred it all up in a bowl, before pouring them onto a baking sheet. They roasted up perfectly at 375 degrees for one hour. These beauts are so easy to make and compliment any mouth-watering meat recipe.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1176813642901054252.post-38449324206427112172012-01-15T18:15:00.000-08:002012-01-15T19:24:00.771-08:00Chicken Cordon Bleu CrepesWe had a heavenly dinner tonight! Chicken Cordon Bleu Crepes...with a side of buttered broccoli. It was so noteworthy, in fact, that it is blog-worthy! The kids know that they have to stop eating and put their forks down when the camera comes to the dinner table. I didn't have very many photo opportunities before it was inhaled and gone.<br /><br /><div><a href="http://3.bp.blogspot.com/-F3dfLAXV7jo/TxOIUaXAthI/AAAAAAAADZg/a28NxMNmwn8/s1600/IMG_1773.JPG"><img style="WIDTH: 400px; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5698047837808408082" border="0" alt="" src="http://3.bp.blogspot.com/-F3dfLAXV7jo/TxOIUaXAthI/AAAAAAAADZg/a28NxMNmwn8/s400/IMG_1773.JPG" /></a><br /></div><br /><div>For the last six years, I've been hosting and assembling recipes for Once A Month Cooking (OAMC) nights that mass-produce freezer meals in one grand feat. It's incredible to assemble and create enough meals to feed any family for 2-4 weeks--all in a short 3-4 hours of time. I generally pick a Friday night during the month and send out an invitation for all that are interested to come and create dinners from the selections I provide. I offer between 12-15 menu selections and have between 7-15 people come. Once, in a month we did a selection of 20 marinades, I had 33 people that signed up to come. So I dividied the group in half and hosted a day and a night assembling party.<br /></div><br /><div>Working moms are my most faithful attenders, quickly followed by moms with 4 or more kids. Freezer meals are LiFeSaVeRs for busy and chaotic lives. For every meal in the freezer that is already to cook and eat--you save one HOUR of time during the week, <em>per meal</em>. OAMC "buys" you time from your own schedule that is used doing what you are already doing--but now you don't have to figure out what's for dinner inbetween the all the running and activities. It also means you <em>save, </em>not only time, but <em>money </em>because we tend to eat more processed and fast foods when we are busier. Store-bought meals also contain loads more sodium and preservatives---which is not so great for your bodies. So this is the ultimate "fast food" because it's homemade and ready to go! (Can you tell that I'm a "pastor" for my passions? Preaching to the choir, right? I usually do my best sermons in the kitchen, wielding a fork.)</div><br /><div></div><br /><div>This month, I offered 15 dinner options, which included: soups, casseroles, marinades, and entrees. The chicken crepes were requested by one of my ladies that comes faithfully every month. They are a little more labor-intensive then I usually like to get for mass-production, but so worth it in the end! Because of the price of crepes in the grocery stores, I opt to make them from scratch. I had 14 orders for this entree...which meant I needed 112 crepes. I make them on a large griddle, two at a time, using a basic crepe recipes. It took several hours to make the crepes, and thankfully, this was the last meal assembled--with the last crepe coming off the griddle just in the nick of time.<br /></div><br /><div>This is one of the recipes that I added to the repertoire last year...and it's an absolute favorite amongst dozens of families now. And it received five stars and pleas to be made again very soon by my own family tonight. So here's the recipe for the great and wonderful Chicken Cordon Bleu Crepes!<br /></div><br /><div>Basic Crepes:</div><br /><div>1 cup all-purpose flour</div><br /><div>2 eggs</div><br /><div>1/2 cup milk</div><br /><div>1/2 cup water</div><br /><div>1/4 tsp salt<br />2 tablespoons melted butter<br /></div><br /><div>Whisk or blend everything except the flour together. Put the flour in a mixing bowl and mix in the wet ingredients gradually, until you have a thin and smooth batter. Heat a lightly oiled griddle or fry pan over medium to high heat. Pour or scoop the batter onto the griddle--between 1/4-1/2 cup, depending on how large you would like your crepe. I tried to keep mine at a uniform size of 7-8 inches in diameter. I spread the batter into a level circular shape with the back of a spoon. Cook the crepe for about 2 minutes and turn when barely starting to brown.<br /></div><br /><div>To make the quantity of crepes that we needed, I took this recipe and multiplied it by 6 to make each set of batter--of which we did four batches. Twenty four cups of flour, 4 dozen eggs, a pound of butter, a gallon of milk...it went a long ways! By the way--because this is a basic recipe, it would work fabulously for delicious dessert concoctions! Fill them with apple pie filling, fresh strawberries, cream cheese and berries, or just with butter and cinnamon sugar. Yum! But back to making a wonderful dinner....<br /></div><br /><div>Sauce:</div><br /><div>2 tablespoons butter</div><br /><div>2 tablespoons flour</div><br /><div>1 tsp chicken bouillon powder or cube (crushed)</div><br /><div>1 1/2 cups milk</div><br /><div>1/3 cup shredded Swiss cheese<br /></div><br /><div>In a small saucepan, melt butter. Add in the flour and mashed bouillon cube. Stir and let cook for about 1 minute to incorporate the butter and flour together. Gradually whisk in the milk. Bring this to a boil, constantly stirring to avoid scorching. It will thicken and have a nice smooth texture. Add the grated cheese and stir until it melts.<br /></div><br /><div>Crepe Filling:</div><br /><div>2 cups cooked and cubed chicken<br />1/2 cup chopped ham--cut into bitty-size pieces<br />1 cup shredded Swiss cheese or 1 slice of Swiss cheese<br /></div><br /><div>For this night, I purchased the Swiss cheese slices. So the ham and chicken were mixed together and divided between 8 crepes. A slice of cheese was added to each crepe and then rolled and placed seam down in a greased baking dish. The sauce was poured over the crepes to complete the assembling. For the OAMC purpose--they are then placed in the freezer to use anytime during the month for a delicious, homemade meal. Just pull them out in the morning to thaw--baking at 350 degrees for 20-30 minutes or until heated through. I inadvertantly cooked mine for 40 minutes and they were still perfecto!<br /></div><br /><div>Next time I will make enough for leftovers! With kids licking the pan and their plates, we didn't have a single bite left to savor. And just for kicks--the filling can be added to and adjusted to fit any tastes. I think that mushrooms, broccoli, and any variety of onions would be delicious as well. The cheese sauce is the great enhancer to anything you have on hand. I think that these would be so classy served with roasted aspargus and candid carrots. Enjoy!!</div><br /><div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1176813642901054252.post-56037318172614116312011-12-11T21:18:00.000-08:002011-12-11T21:46:16.285-08:00Chicken Florentine SoupIt's Sunday in December and nothing is better on a dark winter day than a hot bowl of soup and homemade rolls. There are some soups that are old favorites and always delicious, but I wanted to try something different today--which turned out to be <em>amazing</em> and possibly a new favorite!<br /><a href="http://2.bp.blogspot.com/-xjLrz009bC0/TuWPLPdWMuI/AAAAAAAADUc/5hSXjOs8dg4/s1600/IMG_1383.JPG"><img style="WIDTH: 400px; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5685107527916073698" border="0" alt="" src="http://2.bp.blogspot.com/-xjLrz009bC0/TuWPLPdWMuI/AAAAAAAADUc/5hSXjOs8dg4/s400/IMG_1383.JPG" /></a><br /><br />It's called Chicken Florentine Soup. I've looked and looked to see where I got the recipe and can't find the source. I googled it and came up with a hundred recipes different than the one I used. But I'm going to stick to the recipe that I have because it turned out so well. In fact, I tripled it, so that we'd have leftovers and some to share. Glad I did that because it was an instant hit with the kids!<br /><br /><strong>Chicken Florentine Soup</strong><br /><br />3/4 cup pasta shells--set aside<br /><br />4 cups fresh spinach<br /><br />1 fresh spring rosemary<br /><br />½ c red peppers--finely sliced<br /><br />½ tsp garlic powder<br /><br />½ tsp pepper<br /><br />3 tsp chicken bouillon<br /><br />¾ cup Alfredo sauce--prepare from package or use jarred<br /><br />3 T Pesto<br /><br />3 cups water<br /><br />2 cups cooked/cubed chicken<br /><br /><br /><br />I started by using a store bought package of Alfredo sauce and preparing it according to the directions on the back--in a large pot. It called for a couple of tablespoons of butter and 3/4 cup of milk. It makes into a thick and flavorful sauce--which becomes your base. To that I added all the ingredients above, except the pasta, and brought it to a low, rumbling boil. Because I was in the process of making dough for the rolls, I just let it roll on a low simmer for over an hour. In a small pan, I boiled the pasta till <span id="SPELLING_ERROR_0" class="blsp-spelling-error">al</span> <span id="SPELLING_ERROR_1" class="blsp-spelling-error">dente</span> and added them to the soup about 15-20 minutes before I served it. The noodles finished cooking in the soup broth; which gave them a more finished flavored.<br /><br />I know that you are supposed to serve this with grated <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">Parmesan</span> and a smattering of <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">pine nuts on top</span>--but we didn't get that far because of the numerous growling tummies...but that's the plan if you have the time. I think that a real crusty bread or garlic toast would be exceptional with this soup as well. I teamed it with homemade dinner rolls...which are delicious all by themselves!<br /><br />I LOVED the hearty flavors from the pesto and the <span id="SPELLING_ERROR_4" class="blsp-spelling-corrected">Alfredo</span> concoction. The fresh sprig of Rosemary is a MUST when you make this recipe too! I know that some things are pretty forgiving--but follow the ingredients here because it creates the whole flavorful experience. So worth it in the end!!!!!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1176813642901054252.post-84174657454925833552011-11-23T21:55:00.001-08:002011-11-23T22:18:47.308-08:00Homemade Turtles<div class="separator" style="clear: both; text-align: center;">
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The Holiday season brings out the best in our Epicurean delights. And here is a family favorite that just goes to show you--it doesn't have to be hard to be completely <em>delicious! </em>Homemade Turtles are <u>the best</u>!! You only need 3 ingredients to get started-pretzels, Rolo candy, and pecan halves. And for as many as my hungry crew can go through--I like to make a few extra to hide for later..., if you know what I mean. [I have a friend, Amy, that named her favorite Pea Salad her "Costco Salad" because it was the only salad she could make where all the ingredients could be purchased at Costco. That got me chuckling when I realized that I don't make these unless I buy everything in bulk--at Costco, no less.I should just rename these "Costco Candy" now, right?.] </div>
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You start by spreading out the pretzels onto a jelly roll pan. Then one piece of Rolo candy goes on each pretzel. Preheat the oven to 350 degrees and then turn it off. I set the pan of pretzels inside the oven for 5 minutes. That softens the caramel and chocolate so that you can push a pecan half on top.</div>
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As the candy cools, the chocolate won't be melted anymore--and they can be easily stored in a container...if they last that long. The salty, chewy, crunchy, sweet combination covers the entire taste spectrum in one bite--and it is a real WINNER!!<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1176813642901054252.post-45689395592219293922011-11-19T21:55:00.001-08:002011-11-19T22:36:10.148-08:00Minestrone SoupMy sister, Becky, sent me a "Make a Mix" book about 13 years ago. A lot of the recipes were once-made wonders--with beautiful flashy pictures and calling for unusual ingredients--destined to not be repeated. But <em>it is</em> one of my favorite cookbooks, because it has the <u>best</u><em> </em>Minestrone soup recipe in it. I've made it several times a year over the last decade, and it has become a reliable favorite at potlucks, socials, and around the family dinner table.<br />
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<strong>Minestrone Soup </strong><br />
<br />
1 can kidney beans beans 4 beef bouillon cubes-crumbled<br />
1 tsp basil<br />
1 tsp parsley<br />
1 tsp oregano</div>
<div>
1 tsp salt<br />
1/2 tsp pepper </div>
1 lb sweet/mild Italian sausage--cooked<br />
2 stalks celery--chopped <br />
2 carrots--peeled and chopped <br />
1 medium onion--chopped <br />
1--28oz can of dice tomatoes <br />
8 cups of water <br />
1 cup elbow macaroni or small pasta <br />
1 cup grated Parmesan cheese<br />
<div>
<br />
Cook and cut up sausage into bite-size pieces. Wash, peel and chop the vegetables. Place everything, except macaroni and Parmesan cheese, into a 6 quart crock pot and add 8 cups of water. [I tend to add more vegetables than the recipe calls for. Adding an extra teaspoon of bouillon and another cup of water would be fine when adding 1-2 cups more of the produce. I've also added extra tomatoes instead of water...the recipe is pretty forgiving of a few alterations--just don't add too much that will suck up all the broth and flavor.]</div>
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Cook on low for 6-8 hours. Add the macaroni about half an hour before serving. Serve with <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Parmesan</span> cheese sprinkled on top and crusty french bread. I love it on cold and windy days--the perfect soup for Fall!</div>
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*I prepped all the ingredients for this soup last night and then turned it on before I went to bed. It cooked all night. I added the pasta right before lunchtime--and we had an instant meal that was very tasty...and the house smelled wonderful.<br />
**This recipe also originally called for a 1/4 cup of green split peas. I quit adding them because I was lazy. They are really good if you want to take the time to add them. </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1176813642901054252.post-35943297484763458302011-11-19T21:34:00.000-08:002011-11-19T22:31:21.740-08:00Pumpkin CookiesFall is one of those times of year that there are a lot of great pumpkin recipes circulating and being made. Pumpkin rolls, breads, muffins, soup, cakes, and cookies. Out of everything--I think I love the cookies the most, because they don't require any more work then normal mixing and baking. <br />
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<a href="http://2.bp.blogspot.com/-VPY_1vFUcFc/TsiVBAkTaZI/AAAAAAAADNU/fKgRNFkpUlw/s1600/IMG_1142.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5676951174865185170" src="http://2.bp.blogspot.com/-VPY_1vFUcFc/TsiVBAkTaZI/AAAAAAAADNU/fKgRNFkpUlw/s400/IMG_1142.JPG" style="cursor: hand; height: 400px; width: 267px;" /></a></div>
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And for a full confession: they are a year-round favorite in our house because they are moist, soft, and utterly delicious. It's been tried and tested a hundred times without fail. And no one has ever been disappointed in this recipe either!<br />
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<strong>Pumpkin Cookies</strong><br />
<strong></strong><br />
1--29oz can of pumpkin<br />
3 cups of white sugar<br />
1 1/2 cup vegetable oil<br />
3 eggs<br />
3 tsp cinnamon<br />
1 tsp nutmeg<br />
2 tsp vanilla<br />
Mix all these things together in a mixing bowl. Then add the following:<br />
6 tsp baking powder<br />
3 tsp baking soda<br />
1 1/2 tsp salt<br />
6 cups all-purpose flour<br />
2 cups milk chocolate chips<br />
1 cup chopped nuts--optional<br />
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Mix well with the well ingredients until the dough is smooth and shiny.</div>
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<a href="http://3.bp.blogspot.com/-6uX4xljyUPw/TsiVAZDXMdI/AAAAAAAADNM/qTtwet21wNw/s1600/IMG_1144.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5676951164258038226" src="http://3.bp.blogspot.com/-6uX4xljyUPw/TsiVAZDXMdI/AAAAAAAADNM/qTtwet21wNw/s400/IMG_1144.JPG" style="cursor: hand; height: 267px; width: 400px;" /></a></div>
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It's a "wet" looking dough--so don't be alarmed. </div>
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<a href="http://4.bp.blogspot.com/-aFDM-LRfT4I/TsiU_wE2ewI/AAAAAAAADM8/2cCSx5BcDtY/s1600/IMG_1147.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5676951153258429186" src="http://4.bp.blogspot.com/-aFDM-LRfT4I/TsiU_wE2ewI/AAAAAAAADM8/2cCSx5BcDtY/s400/IMG_1147.JPG" style="cursor: hand; height: 267px; width: 400px;" /></a></div>
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Drop by the teaspoon onto cookie sheets. Bake at 375 degrees for 12 minutes. YES! That is <em>twelve</em> minutes! You don't want to over bake these--but you don't want to under bake either. The cookies rise. This recipe makes almost 10 dozen cookies. [Don't worry--there's plenty to share and pumpkin is very high in Vitamin A and fiber--if you need some justification for eating a lot of them!]<br />
<a href="http://1.bp.blogspot.com/-YTIgCigY8WU/TsiU_vKgA4I/AAAAAAAADMw/z7Zm3CTR8bk/s1600/IMG_1149.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5676951153013687170" src="http://1.bp.blogspot.com/-YTIgCigY8WU/TsiU_vKgA4I/AAAAAAAADMw/z7Zm3CTR8bk/s400/IMG_1149.JPG" style="cursor: hand; height: 267px; width: 400px;" /></a><br />
Store the cookie in an airtight container or cover with saran wrap. They will be glossy and smooth the next day--and if possible, even more delicious! Enjoy.</div>
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</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1176813642901054252.post-44540183091015463092011-11-15T09:25:00.001-08:002011-11-15T09:50:10.203-08:00Sensational Salmon<a href="http://4.bp.blogspot.com/-bjHEG5kaAWo/TsKi6ke1HpI/AAAAAAAADMk/STRqexos0UY/s1600/IMG_1128.JPG"><img style="WIDTH: 400px; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5675277607549345426" border="0" alt="" src="http://4.bp.blogspot.com/-bjHEG5kaAWo/TsKi6ke1HpI/AAAAAAAADMk/STRqexos0UY/s400/IMG_1128.JPG" /></a><br /><br /><div><br /><div><br /><div><br /><div>I love the salmon that you get from Costco. It's a little pricey...but it's cut nice and thick, it's fresh, and it's totally bone-free. Not only is it a northwest favorite-it's definitely a family favorite as well. I've always prepared it rather simple, because at $9 a pound, I want to know what I'm eating.</div><br /><div></div><br /><div>But a couple of years ago--Kristine told me how her mom prepared it--with a brown sugar and <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">Dijon</span> mustard glaze. Now, I've never had Arlene's yummy salmon...but I was intrigued my the concoction she glazed it with. I tried it--and it was AMAZING. But I've gotten a little lazy over time, and instead of Dijon mustard, I use whatever mustard I have in the fridge...which is generally, the regular yellow stuff. But no worries. It still turns out amazing. </div><a href="http://2.bp.blogspot.com/-VggJNi-SEYI/TsKi5hjrNMI/AAAAAAAADMM/T8idtMwmxDg/s1600/IMG_1124.JPG"><img style="WIDTH: 267px; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5675277589584491714" border="0" alt="" src="http://2.bp.blogspot.com/-VggJNi-SEYI/TsKi5hjrNMI/AAAAAAAADMM/T8idtMwmxDg/s400/IMG_1124.JPG" /></a><br /><br /><div>In my old age, I've learned a few things about cooking too. I now use parchment paper to cook the salmon on. It's kind of funny, but I still have one baking sheet with the lines and grooves of the fish still <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">emblazoned</span> into the metal. The brown sugar tends to <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">caramelize</span> around the fish as it's cooking, almost creating a seal for the juices from underneath. While it's the most delicious piece of fish to eat-it was a nightmare to clean-up. So the paper has become a <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">lifesaver</span> in the kitchen and there's no more soaking the pan in water overnight!<a href="http://4.bp.blogspot.com/-otK4WgPwFQU/TsKi5Sdm2ZI/AAAAAAAADMA/QRBDaCV7974/s1600/IMG_1125.JPG"><img style="WIDTH: 400px; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5675277585532508562" border="0" alt="" src="http://4.bp.blogspot.com/-otK4WgPwFQU/TsKi5Sdm2ZI/AAAAAAAADMA/QRBDaCV7974/s400/IMG_1125.JPG" /></a></div><br /><div>I season the salmon with McCormick's Montreal Steak Seasoning. You can use anything--I just like their combination of these flavors the best. In fact, I use it on almost everything...chicken, beef, pork, and most definitely--salmon.</div><br /><div><a href="http://2.bp.blogspot.com/-daJGO8PeRBk/TsKi6Mtx72I/AAAAAAAADMY/tpSCW3ymiL4/s1600/IMG_1126.JPG"><img style="WIDTH: 400px; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5675277601169600354" border="0" alt="" src="http://2.bp.blogspot.com/-daJGO8PeRBk/TsKi6Mtx72I/AAAAAAAADMY/tpSCW3ymiL4/s400/IMG_1126.JPG" /></a></div><br /><div>I mix about 1 cup of brown sugar (not packed) with at least 2 tablespoons of mustard in a bowl until it reaches a nice pourable consistency. Usually I just squirt the mustard down into the sugar until it looks like those couple of tablespoons. I can add more if it's not wet enough. Then I pour it across the fish until it's entirely covered. You don't want the sugar too be so loose and liquidy that it slides right off...but almost like a thick batter instead.</div><br /><div></div><br /><div>I bake the salmon at 350 degrees for about 35-40 minutes, which may seem longer than some recipes. But since the salmon is cut rather thick, it tends to need more time then the frozen fillets or portions with skin on them. The meat should be flaky when checked with a fork. The brown sugar is bubbly and the meat is firm to the touch. My family loves it best with scalloped potatoes and green beans with bacon. The flavor is so amazing that it makes it very hard to try new or different glazes...especially when salmon is a treat more then a weekly option on the dinner menu. Enjoy.</div></div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1176813642901054252.post-33489873521399256572011-11-15T08:43:00.000-08:002011-11-15T09:24:03.455-08:00ORANGE ROLLS: A Baking First for Me<a href="http://3.bp.blogspot.com/-evlBlNsA6NI/TsKYk7EbtDI/AAAAAAAADLo/afFMZdzXRew/s1600/IMG_1131.JPG"><img style="WIDTH: 267px; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5675266240539243570" border="0" alt="" src="http://3.bp.blogspot.com/-evlBlNsA6NI/TsKYk7EbtDI/AAAAAAAADLo/afFMZdzXRew/s400/IMG_1131.JPG" /></a><br /><br /><br /><strong>Orange Rolls<br /></strong>I got this recipe off of <span id="SPELLING_ERROR_0" class="blsp-spelling-error">pinterest</span> by a fabulous contributor by the name of Lisa <span id="SPELLING_ERROR_1" class="blsp-spelling-error">Poulsen</span>. <a href="http://www.the-girl-who-ate-everything.com/2009/04/conference-brunch-orange-rolls.html">http://www.the-girl-who-ate-everything.com/2009/04/conference-brunch-orange-rolls.html</a> Pictures are worth a thousand words...and I liked the pictures of her rolls :) I've never worked with yeast, and it seems a little intimidating to me, but I wanted the rolls more than I didn't want to work with yeast! So I went gangbusters yesterday and decided if I was going to make the effort and chain myself to the kitchen for a big production--I'd make <em>twice </em>the amount--so there would be enough to share after my crew dug into them. They turned out wonderful. [I'm still in a little awe that they were so light and fluffy--because I wasn't too sure what "not sticky" anymore really meant...not having any experience with real live dough!] And I wasn't quite sure how thin to roll the dough out to...but it said "crescent"....and so I went to the thickness of a Pillsbury crescent roll. The buttery sugar and orange juice mixture was oozing out of the <span id="SPELLING_ERROR_2" class="blsp-spelling-error">dough </span>before it started to rise too. I guess that's normal.<br /><a href="http://3.bp.blogspot.com/-wcPoRurBilc/TsKYlJXy6ZI/AAAAAAAADL0/RJ5z4_DpJZA/s1600/IMG_1129.JPG"><img style="WIDTH: 400px; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5675266244378552722" border="0" alt="" src="http://3.bp.blogspot.com/-wcPoRurBilc/TsKYlJXy6ZI/AAAAAAAADL0/RJ5z4_DpJZA/s400/IMG_1129.JPG" /></a><br /><br /><br />Rolls:<br />2 cups milk<br />1/2 cup sugar<br />1/2 cup oil<br />3 teaspoons salt<br />6 cups flour<br />2 eggs<br />2 Tablespoons (2 packages) yeast<br />1/2 cup warm water<br />Filling:<br />1/2 cup (1 stick) soft butter<br />1 cup granulated sugar<br />grated peel of one orange<br />Glaze:<br />Mix together 2 1/2 cups powdered sugar and juice of one orange<br />(I juiced the orange and then added the sugar to the taste and consistency I liked. I had to made more...and just used orange juice as well.)<br /><br />Stir milk, sugar, oil, and salt until sugar is completely dissolved. Add 2 cups of the flour and beat well. Add 2 eggs and stir in. Dissolve the 2 T. yeast in a 1/2 c. warm water and add to flour mixture. Mix in the remaining 4 cups of flour. Put some flour on a pastry board or counter and knead until dough is smooth and not sticky (more flour may be added if sticky). Put dough into greased bowl and let rise until double (about an hour) in a warm place. Divide dough into 6 parts and roll each into a circle. Spread with 1/6 of the filling mixture and cut into 8 wedges. Roll each into a crescent shape. Cover and let rise at least 1 hour in a warm place. Bake at 400 degrees for 8-10 minutes. Do not overcook! Pour on glaze when rolls are still warm.<br /><br /><br /><br />They were a little time consuming...five hours or so. I did make dinner and get the dishes loaded while I was waiting for the dough to double in size. We started a movie for FHE (The Hiding Place--the Corrie Ten Boom story...which I <em>highly</em> recommend). And by the time the movie was done...it was time for warm rolls. Perfect way to spend an evening with the family.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1176813642901054252.post-1572411482662071152011-11-10T20:51:00.000-08:002011-11-10T21:09:36.419-08:00Peanut Butter Cake<div><a href="http://2.bp.blogspot.com/-aE-m9HwLrn4/TryqX3xsmyI/AAAAAAAADJ8/3U181ZOx5Rk/s1600/dom-god-2%255B1%255D.jpg"><img style="WIDTH: 299px; HEIGHT: 278px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5673596957666089762" border="0" alt="" src="http://2.bp.blogspot.com/-aE-m9HwLrn4/TryqX3xsmyI/AAAAAAAADJ8/3U181ZOx5Rk/s400/dom-god-2%255B1%255D.jpg" /></a><br /><br /><div>It was one of those days that I actually felt like cooking. Oh, don't get me wrong. I cook every day. But there are a lot of days that I'm not feeling the love of it...if you know what I mean. But I made a fabulous marinara sauce and cooked another round of those perfect meatballs. Then I made the Chicken Tortilla Soup...YUM! And I wasn't done yet. I needed a treat. And I had just the right thing to make. I had just seen a picture of a Peanut Butter Sheet Cake from <a href="http://www.pioneerwoman.com/">http://www.pioneerwoman.com/</a> that looked like it would satisfy that home-cooked, "gotta-have-a-sweet" craving. You make the cake and frosting from scratch--why wouldn't it be good, right?<br /></div><br /><div><strong>Peanut Butter Cake</strong><br />2 cups Sugar<br />1 teaspoon Baking Soda<br />2 cups Flour<br />1 teaspoon Salt<br />2 sticks Butter<br />1 cup Water<br />1 cup Peanut Butter<br />½ cups Milk<br />1 teaspoon Vanilla<br />2 whole Eggs<br /><strong>Frosting:</strong></div><br /><div>1 stick Butter<br />½ cups Peanut Butter<br />6 teaspoons Milk<br />1 pound Powdered Sugar</div><br /><div><br />In a large bowl, mix together sugar, baking soda, flour and salt. Set aside.<br />Combine butter, water and peanut butter in saucepan and bring to boil. Pour over flour mixture. Add milk, vanilla and eggs. Mix. Pour in large cookie sheet or jelly roll pan. Bake at 400F degrees for 20 minutes. To make the Frosting:<br />Bring butter, peanut butter and milk to boil in saucepan. Add one pound of powdered sugar. Pour warmed frosting over cooled cake. </div><br /><div><a href="http://1.bp.blogspot.com/-1j1w2jAXrcI/TrytKSRBG_I/AAAAAAAADKI/xSr0tX3zi0E/s1600/IMG_1120.JPG"><img style="WIDTH: 320px; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5673600022793493490" border="0" alt="" src="http://1.bp.blogspot.com/-1j1w2jAXrcI/TrytKSRBG_I/AAAAAAAADKI/xSr0tX3zi0E/s320/IMG_1120.JPG" /></a></div><br /><div>**I added crushed Reese's Peanut Butter cups for some color and sheer yummy-ness! It was a hit. I took half of the cake to Pack Meeting and still have enough left to enjoy a piece with cold milk for breakfast! Protein--does a body good, right ;)</div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1176813642901054252.post-86915924898425848182011-11-10T20:24:00.000-08:002011-11-10T20:51:10.374-08:00Chicken Tortilla SoupA few weeks ago I wrote an entry on my <span id="SPELLING_ERROR_0" class="blsp-spelling-error">couponing</span> blog (<a href="mailto:savingspokane@blogspot.com">savingspokane@blogspot.com</a>) about the tremendous deal in a Rotisserie chicken. I've been challenging myself to get at least 2 full meals for my family of seven out of one $4.99 bird. I'm on the third chicken--and I've done it every time! Woo <span id="SPELLING_ERROR_1" class="blsp-spelling-error">Hoo</span>!!<br /><br />So last night I made the creamy enchiladas with the breast meat. I quartered the rest of the chicken and put it in a stew pot with all the fixings for Chicken Tortilla Soup. I finished it today--and boy...is it delicious!! This is one of my new favorite recipes because I love the flavors combined with the heartiness of lots of beans, chicken, and hominy. I love using the rotisserie chicken to add flavor to the soup broth as well as adding dark and light meat to the stock.<br /><a href="http://4.bp.blogspot.com/-r5sZ-y9lBPA/TryktV3Mt-I/AAAAAAAADJk/bOG5VMEaOxs/s1600/IMG_1114.JPG"><img style="WIDTH: 400px; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5673590729449715682" border="0" alt="" src="http://4.bp.blogspot.com/-r5sZ-y9lBPA/TryktV3Mt-I/AAAAAAAADJk/bOG5VMEaOxs/s400/IMG_1114.JPG" /></a><br />I've been doubling the recipe amounts for everything except the chicken. I can usually get a dinner for seven and side for lunch out of the finished pot. It's still loaded with meat and serves up fabulously topped with avocado, crushed tortilla chips, green onions and shredded <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">Monterrey</span> Jack cheese.<br /><br /><strong>Chicken Tortilla Soup</strong><br />1 onion--chopped<br />3 minced cloves of garlic<br />1 tablespoon olive oil<br />2 teaspoons chili powder<br />1 teaspoon dried oregano<br />1tsp pepper<br />1 tsp cumin<br />1 (28 ounce) can crushed tomatoes<br />2 (10.5 ounce) cans condensed chicken broth<br />1 1/2 cups water<br />1 can whole kernel corn<br />1 can white hominy<br />1 (4 ounce) can chopped green <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">chili</span> peppers<br />1 (15 ounce) can black beans--rinsed and drained<br />1/3 cup chopped fresh cilantro<br />1/2 a rotisserie chicken or 2-3 boneless chicken breast halves--cooked and cut into bite-sized pieces<br /><br />In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 10 to 15 minutes. Stir in corn, hominy, <span id="SPELLING_ERROR_4" class="blsp-spelling-corrected">chilies</span>, beans, cilantro, and chicken. Simmer for 20 minutes. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion. [This makes a great recipe for the crock pot as well. Just don't add the cilantro till the last 10-15 minutes before serving). <br /><div><a href="http://1.bp.blogspot.com/--HB39DfvrQk/Trypd4UXT6I/AAAAAAAADJw/qgvkJ1jW65Q/s1600/171705467_LbqQGipN_c%255B1%255D.jpg"><img style="WIDTH: 400px; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5673595961379082146" border="0" alt="" src="http://1.bp.blogspot.com/--HB39DfvrQk/Trypd4UXT6I/AAAAAAAADJw/qgvkJ1jW65Q/s400/171705467_LbqQGipN_c%255B1%255D.jpg" /></a></div><br /><div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1176813642901054252.post-31451151499665062012011-11-10T10:40:00.000-08:002011-11-10T21:20:17.900-08:00Creamy Chicken EnchiladasMost people have their 10-12 recipes that they repeatedly reproduce throughout the month. We all get a little bored with the same old routine, because once "awesome" dinners have now become too predictable--and we crave a little <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">Epicurean</span> titillation! There are way too many yummy foods out there to have the same thing for dinner every 10-12 nights. But what do you do while you are finding all the new flavors and feasts you want to try?<br /><br /><br /><div><br /><div>You can "<span id="SPELLING_ERROR_1" class="blsp-spelling-error">upcycle</span>" some of the old favorites by adding a few twists to the original recipe. That's exactly what I did last night with the classic Creamy Chicken Enchilada recipe that I've been making for over 11 years.<br /><a href="http://4.bp.blogspot.com/-aPn2-t4Azkg/Trwe3RGIDmI/AAAAAAAADI0/vA8O6KT9jTM/s1600/IMG_1111.JPG"><img style="WIDTH: 400px; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5673443565410717282" border="0" alt="" src="http://4.bp.blogspot.com/-aPn2-t4Azkg/Trwe3RGIDmI/AAAAAAAADI0/vA8O6KT9jTM/s400/IMG_1111.JPG" /></a></div><br /><div>A sweet neighbor brought my family dinner after I had the twins in July of 2000. There's an instant bond of gratitude when someone prepares a meal for you that they didn't have to. I think that meal tasted even better knowing that someone, not from my family or close group of friends, reached out and showed concern and support in the addition of two newborns to our family. I loved the food and will never forget who it was that first introduced me to this family favorite. I immediately called her and asked for the recipe. Here's what I got: <strong><span style="font-size:100%;">Creamy Chicken Enchiladas</span></strong>--from Michelle Welsh<br /></div><br /><div><strong>Sauce:</strong></div><br /><div>4 cups grated <span id="SPELLING_ERROR_2" class="blsp-spelling-error">Monterey</span> Jack cheese<br />2 cups sour cream<br />2 cans cream of chicken soup<br />1-2 cans diced green chilies (depending on your tastes)<br /><strong>Filling</strong>:<br />4 cups cooked/cubed chicken (could be baked chicken breasts, canned, or pieced from a boiled or rotisserie chicken<br />8 flour tortillas<br />Extra cheese, olives, green peppers, jalapenos, onions--optional</div><br /><div>Cook this down to a smooth sauce over medium heat. Pour half of the sauce into the bottom of a 9x13 baking dish.</div><br /><div><a href="http://3.bp.blogspot.com/-VVgizSHpnfE/TrwfNuJmuoI/AAAAAAAADJM/5w0W4Jb-YZk/s1600/IMG_1108.JPG"><img style="WIDTH: 320px; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5673443951167060610" border="0" alt="" src="http://3.bp.blogspot.com/-VVgizSHpnfE/TrwfNuJmuoI/AAAAAAAADJM/5w0W4Jb-YZk/s320/IMG_1108.JPG" /></a><br /></div><br /><div>Assemble the "enchiladas" by rolling the cooked <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">chicken into the flour tortillas and</span> laying them seam-down on top of the sauce. Pour the remaining sauce over the top. Sprinkle with cheese and bake at 350 degrees for 30-40 minutes. Simple. Full of flavor. Delicious.<br /><a href="http://3.bp.blogspot.com/-MCDzwtP44ec/TrwfNMZsUUI/AAAAAAAADJA/R1usuU_NfSs/s1600/IMG_1110.JPG"><img style="WIDTH: 320px; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5673443942107730242" border="0" alt="" src="http://3.bp.blogspot.com/-MCDzwtP44ec/TrwfNMZsUUI/AAAAAAAADJA/R1usuU_NfSs/s320/IMG_1110.JPG" /></a><br /></div><br /><div>**So last night I was craving the rich texture of the enchilada cheese sauce. I've made it so many times that sometimes the kids say "Not again...." But they sit down for dinner anyway. So tonight I switched it up a bit for a little variation in the flavor, but kept the creamy sauce. It was a winner! I made the sauce as usual. But for the filling I added:<br />1 can black beans--drained<br />1 can sweet corn--drained</div><br /><div>1 can petite diced tomatoes--drained<br />2 breast portions of Rotisserie chicken (I saved the rest to make a soup)<br />1 tsp cumin<br />(fresh chopped cilantro and garlic would have been yummy in the mix as well)<br /><a href="http://1.bp.blogspot.com/-A1VLISwnKUs/TrwfN03zWtI/AAAAAAAADJY/dNav9jP60eM/s1600/IMG_1107.JPG"><img style="WIDTH: 320px; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5673443952971438802" border="0" alt="" src="http://1.bp.blogspot.com/-A1VLISwnKUs/TrwfN03zWtI/AAAAAAAADJY/dNav9jP60eM/s320/IMG_1107.JPG" /></a></div><br /><div>I mixed it all together with a couple of large <span id="SPELLING_ERROR_4" class="blsp-spelling-corrected">spoonfuls</span> of the cheese sauce and now had an "<span id="SPELLING_ERROR_5" class="blsp-spelling-error">upcycled</span>" filling from the old favorite. Coupled with some green beans and fruit--it was a marvelous dinner that made everyone happy! So don't be afraid to take an old, tried and true recipe, and <span id="SPELLING_ERROR_6" class="blsp-spelling-corrected">tweak</span> it to suit the occasion. You might just find a new family favorite.</div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1176813642901054252.post-2298423406230104872011-11-08T20:08:00.000-08:002011-11-08T21:05:42.908-08:00The Perfect Meatball....So I was surfing the web for yummy recipes, when I came across a chef that I wasn't familiar with. His name is Fabio <span id="SPELLING_ERROR_0" class="blsp-spelling-error">Viviani</span> and he's an Italian chef that has signed on to Yahoo to demonstrate his best Italian recipes. OH my goodness! His demonstration was easy to follow...and I found myself writing his amounts and portions on some scrap paper to later try. Well--today was the blessed day.<br /><br /><br /><div><br /><br /><div><a href="http://3.bp.blogspot.com/--J8IzYZn8oU/TroDqqZE6jI/AAAAAAAADIc/EQ9w8oO0ppI/s1600/IMG_1102.JPG"><img style="WIDTH: 400px; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5672850712095418930" border="0" alt="" src="http://3.bp.blogspot.com/--J8IzYZn8oU/TroDqqZE6jI/AAAAAAAADIc/EQ9w8oO0ppI/s400/IMG_1102.JPG" /></a><br /></div><br /><br /><div>And, what a <em>great </em>day it was. My meatballs turned out amazingly delicious and I can't wait to make them again!<br /></div><br /><br /><div><a href="http://shine.yahoo.com/shine-food/the-perfect-italian-meatballs-2606824.html">http://shine.yahoo.com/shine-food/the-perfect-italian-meatballs-2606824.html</a></div><br /><br /><div>I followed Fabio's directions on making the perfect tomato sauce first, because you have the perfect tomato sauce to cook the perfect meatballs in. It was sinfully simple. I browned a handful of garlic in olive oil and cooked 4 cans of stewed tomatoes down to a concentrated marinara sauce. The liberal amount of oil kept the sauce from burning and the garlic, which was previously cooked till it was a <span id="SPELLING_ERROR_1" class="blsp-spelling-error">carmelly</span>-color, just boiled in the tomato juices. Salt and pepper were the only seasonings besides the yummy garlic. I had no idea that it was going to be so simple...it just took time. Fabio said you know when he sauce is done was when the oil turns red. I never knew that!<br /></div><br /><div>While it was cooking down, I put 1lb of ground beef in my Kitchen-Aid mixing bowl with 2 cups of <span id="SPELLING_ERROR_2" class="blsp-spelling-error">Panko</span> bread crumbs, 3/4 c. ricotta cheese, 1/2 c. Parmesan cheese, 1 tsp salt, 1 tsp black pepper, 1 small onion--finely diced, 1 egg, and 2-3 cloves of garlic. I let the mixer do all the work. I shaped the meatballs smaller then Chef <span id="SPELLING_ERROR_3" class="blsp-spelling-error">Viviani</span>. [I also made a second batch of meatballs and froze them for a quick dinner on another night.]</div><br /><a href="http://1.bp.blogspot.com/-vRH93CU8YM0/TroHE3DJ10I/AAAAAAAADIo/GDxcDR8vXq4/s1600/IMG_1099.JPG"><img style="WIDTH: 320px; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5672854460704610114" border="0" alt="" src="http://1.bp.blogspot.com/-vRH93CU8YM0/TroHE3DJ10I/AAAAAAAADIo/GDxcDR8vXq4/s320/IMG_1099.JPG" /></a><br /><br /><div>I followed his instructions of adding a cup of water to the sauce as the meatballs are cooking for 15-20 minutes. The water cooked down into the marinara quite a bit. When I served up the meatballs on a bed of noodles, mixed with olive oil and <span id="SPELLING_ERROR_4" class="blsp-spelling-corrected">Parmesan</span> cheese, there wasn't a lot of sauce to add to each plate. The flavors were still amazing and the naked noodles were not lacking in the fanfare.<br /></div><br /><div>I'm so glad I gave this recipe a try, because it was a fast family favorite. I teamed the pasta and meatballs with a Spinach salad; topped with fresh raspberries, <span id="SPELLING_ERROR_5" class="blsp-spelling-error">jicama</span>, red onion, mandarin oranges, and drizzled with a <span id="SPELLING_ERROR_6" class="blsp-spelling-corrected">Fuji</span> apple dressing. It was <span id="SPELLING_ERROR_7" class="blsp-spelling-error">Fantastico</span>! Thanks, Fabio!</div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1176813642901054252.post-6902034869874040212011-11-07T09:38:00.000-08:002011-11-07T10:46:23.332-08:00Vietnamese Spring Rolls<div><br /><div><br /><div>I've had these things since I was a kid--but now they are my adult-obsession.<br /></div><br /><div><a href="http://4.bp.blogspot.com/-djqE35-9_LE/TrgZQPNJwBI/AAAAAAAADGk/vTV5NcMUDHs/s1600/vietnamesespringrolls%255B1%255D.jpg"><img style="WIDTH: 200px; HEIGHT: 154px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5672311497423437842" border="0" alt="" src="http://4.bp.blogspot.com/-djqE35-9_LE/TrgZQPNJwBI/AAAAAAAADGk/vTV5NcMUDHs/s400/vietnamesespringrolls%255B1%255D.jpg" /></a><br /></div><br /><br /><div>We had lots of Vietnamese friends and refugees that our family had associations with while I was growing up. They didn't have much in terms of worldly possessions, but they always wanted to show their appreciation with food. One of the utmost favorites were Egg Rolls. In close second, and not easily dismissed, was the Spring Roll.<br /></div><br /><div><br /><div><br /><div>It is made fresh and served cold with a peanut dipping sauce. You can't describe the exact taste, because it's like having a massive infusion of multiple flavors all at once! I can't say enough about how delicious they are and how extremely healthy they are too. [I had to add the healthy part--which they <em>are,</em> but it justifies the amount I can eat without loading up on calories!] I've taken a new delight in making them myself now--because I was spending a fortune on them in the Pho soup restaurants, and left wanting MORE!! So here's the recipe for how I make them, although the variations and options are endless.<br /></div><br /><div><strong>Vietnamese Spring Rolls</strong><br /></div><br /><br /><div>1 package Tapioca wraps (I get at the Cash and Carry store here)<br />1lb cooked/deveined shrimp (to extend the amount, cut vertically, or leave whole) </div><br /><div>1/2lb cooked pork (I cheat--and get the Chinese BBQ pork and thinly slice)<br />Bean Sprouts--about 1lb, rinsed<br />rice vermicelli (I get at the Cash and Carry as well)<br />springs of fresh mint (found in the produce section of any grocery store)<br />fresh basil (approximately 20-30 leaves--depending on how many rolls)<br /><a href="http://2.bp.blogspot.com/-CAZJQKmqLvY/TrgcSYo68jI/AAAAAAAADHg/DCdWQkfj2HU/s1600/IMG_1085.JPG"><img style="WIDTH: 400px; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5672314832850448946" border="0" alt="" src="http://2.bp.blogspot.com/-CAZJQKmqLvY/TrgcSYo68jI/AAAAAAAADHg/DCdWQkfj2HU/s400/IMG_1085.JPG" /></a><br />I prep all the foods that go inside of the roll first. I wash the basil, mint, and bean sprouts first. Then I get the shrimp and pork ready. I buy the shrimp that is already cooked, but usually the tails are still on and I have to remove those first. I did not cut the shrimp that I used in the picture because they were smaller then I would normally like to use. The pork came pre-sliced in the package and then I cut those pieces in half, as well.<br /><a href="http://2.bp.blogspot.com/-UVKc-24wei4/TrgcEBb7c5I/AAAAAAAADGw/-9mBqINCMx8/s1600/IMG_1090.JPG"><img style="WIDTH: 400px; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5672314586103772050" border="0" alt="" src="http://2.bp.blogspot.com/-UVKc-24wei4/TrgcEBb7c5I/AAAAAAAADGw/-9mBqINCMx8/s400/IMG_1090.JPG" /></a><br /></div><br /><div>Bean sprouts can become quite pungent and nasty if they are not fresh. Because we live inland from any major cities or areas that grown these--it's hit or miss on their quality. I found these beauties at the Cash and Carry in a five pound bag for $3.50. That beat the socks off of the old, brown ones at the local supermarket at $1.29 for 8 ounces! [I didn't let all the extras go to waste, either. They went into a fabulous stir-fry for dinner!]<br /></div><br /><br /><div><a href="http://1.bp.blogspot.com/-xsND9V9IeoY/TrgcFpw8HuI/AAAAAAAADHU/djuBjXyRDoM/s1600/IMG_1095.JPG"><img style="WIDTH: 400px; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5672314614109183714" border="0" alt="" src="http://1.bp.blogspot.com/-xsND9V9IeoY/TrgcFpw8HuI/AAAAAAAADHU/djuBjXyRDoM/s400/IMG_1095.JPG" /></a><br /></div><br /><div>The spring rolls are wrapped in a "skin" that is similar to a tortilla or a crepe. But they come hard in a circular shape. You get a bowl of water and put one shell circle in the water at a time. It softens the skin and you are then able to work with it. This pack of 30 was only $1.19. I used most of the package, but they keep well since they are already dry.<br /></div><br /><br /><div><a href="http://4.bp.blogspot.com/-TkfOOYPmr9s/TrgcFC8tAyI/AAAAAAAADHI/uXT8a0bpydw/s1600/IMG_1094.JPG"><img style="WIDTH: 400px; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5672314603689542434" border="0" alt="" src="http://4.bp.blogspot.com/-TkfOOYPmr9s/TrgcFC8tAyI/AAAAAAAADHI/uXT8a0bpydw/s400/IMG_1094.JPG" /></a><br />The noodles are a must. When I was a kid--they kind of freaked me out because they were almost clear. They are made from a rice flour instead of a durum semolina. They aren't as dense as rice, and have a more translucent sheen to them. Boiling in water for just a couple of minutes--then rinsing in cold water--makes for fast work with these noodles!<br /><img style="WIDTH: 400px; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5672314591646181826" border="0" alt="" src="http://1.bp.blogspot.com/-_OpykssRJNc/TrgcEWFV6cI/AAAAAAAADHA/SwkprcsRmas/s400/IMG_1093.JPG" /><br /></div><br /><div>To assemble, start with the wrap soaked in water. Lay it out on a clean cutting board and start the layering the items, much like a burrito.</div><br /><div>3-4 shrimp<br />2 pieces of pork</div><br /><div>a handful of bean sprouts</div><br /><div>a handful of noodles</div><br /><div>2 springs of basil</div><br /><div>3-4 little leaves of mint</div><br /><div>Pull the bottom flap up and over the vegetables. Then fold the two sides in and roll like a burrito. Tight is best, but you don't want to burst the vegetables through the thin skin! The tapioca skin will seal itself; but place seam down to be sure. Place on a trap lined with parchment or wax paper.<br /><br /><strong>The Sauce:</strong><br /></div><br /><div>It's just a concotion of Hoisin Sauce and peanut butter, mixed together for taste. I find that I like about a 60/40 ratio of Hoisin to peanut butter. I melt the peanut butter in the microwave and then stir the Hoisin in to temper it. Some restaurants use more peanut butter in their ratio...it's all about what tastes good to you. I also like to add a dousing of Sweet Chili sauce and/or some teriyaki sauce. The chili sauce adds a little kick to the spiciness, but it's sweet as well.<br /><a href="http://2.bp.blogspot.com/-_i51-PO-Iu8/TrgjQ0ToR1I/AAAAAAAADHs/BOki1QLOGig/s1600/IMG_1096.JPG"><img style="WIDTH: 400px; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5672322502498994002" border="0" alt="" src="http://2.bp.blogspot.com/-_i51-PO-Iu8/TrgjQ0ToR1I/AAAAAAAADHs/BOki1QLOGig/s400/IMG_1096.JPG" /></a><br /></div><br /><div>Some of the variations you could add: sliced chicken, other seafoods, cucumber, grated carrots, cabbage, iceberg lettuce, avocado, mushrooms, peppers, any vegetable or noodle, and so on.</div></div></div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1176813642901054252.post-81718609598432946042011-11-07T09:19:00.001-08:002011-11-07T09:38:14.277-08:00Chicken RollsI got this recipe almost 13 years ago, when we were living in Lehi, Utah. I've made it almost once of month since then--it's been <em>that </em>good. I know that it has many different names--Chicken Pillows, Chicken Pockets, Chicken Packets, and some variations in between--but I just call them Chicken Rolls. They are so simple to make and totally delicious!<br /><a href="http://4.bp.blogspot.com/-GWQ-v9FKFIA/TrgWzmQHAhI/AAAAAAAADGY/M-sm6mgzb6Q/s1600/IMG_1053.JPG"><img style="WIDTH: 400px; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5672308806370394642" border="0" alt="" src="http://4.bp.blogspot.com/-GWQ-v9FKFIA/TrgWzmQHAhI/AAAAAAAADGY/M-sm6mgzb6Q/s400/IMG_1053.JPG" /></a><br /><br /><div></div><br /><br /><div><strong>Chicken Rolls</strong><br /></div><br /><div>3-4 cups cooked/cubed chicken breast (I've found that pieced rotisserie chicken meat works really well, also)</div><br /><div>1-8oz package of cream cheese--softened</div><br /><div>1 bunch of green onions--diced into little pieces<br />1 cube of butter--melted in a bowl</div><br /><div>1 cup crushed bread crumbs (I use Pepperidge Farms Herb stuffing mix, crushed finer in a Ziploc bag) </div><br /><div>2 tubes of crescent rolls<br /></div><br /><div>Mix the cream cheese, chicken, and onions together in a large bowl and set aside. That is your filling for the rolls. Then open the crescent roll tubes and start with one triangle of dough. Add a spoonful of mixture (about 1/4 cup) into the center of the dough. Start pulling up the sides and seal all the edges, creating a ball. Do that with all the crescent rolls and you should have 16 little balls. Then dip each ball into the melted butter and then roll in the crushed bread crumbs. Place on a baking sheet, evenly spread out--like cookies. Bake at 400 degrees for 20-22 minutes. They should be golden brown. Depending on your oven, you may need to go a couple of minutes longer. You don't want the dough not to be cooked all the way--but don't let it get too dark either.<br /></div><br /><div>To make the simple gravy, mix 1 can of Cream of Chicken soup with 1 cup of sour cream in a sauce pan. Bring to a boil; stirring well. You can add 1 tsp of lemon juice to peak the flavor--or do without the citrus infusion, if it's not your thing. The rolls are amazing with or without the gravy, but the gravy just adds the right balance in a full dinner serving.<br /></div><br /><div>I serve the rolls with garlic mashed potatoes and green beans. They are yummy reheated or even cold, like a sandwich in a lunch. I've tried variations of turkey, adding bacon or ham, no green onions, etc. But I always come back to this simple blend because it's like the MAGIC combination to perfection!</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1176813642901054252.post-86509968691009417992011-11-07T08:42:00.000-08:002011-11-07T09:16:05.339-08:00Bacon-wrapped SmokiesFor an end of Summer shindig, our neighbors--<span id="SPELLING_ERROR_0" class="blsp-spelling-error">Maurio</span> and Kendra--hosted a BBQ/Potluck dinner where we fell in love with these little babies. I never actually tried them there because I left for all of 5 minutes and they were inhaled by the crowd. My kids ranted and raved about them and I so I went on an Internet quest to find the details on how to make them. [Kendra made it sound way too easy, but that's exactly what they turned out to be!]<br /><br /><strong>BACON-WRAPPED SMOKIES</strong><br />2 packages Beef Smokies (we like <span id="SPELLING_ERROR_1" class="blsp-spelling-error">Hillshire</span> Farms or the all-beef from Costco)<br />1/2 lb bacon--cut into 1 1/2" strips (I've found that the thinner cut works better) <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">hand fulls</span> of brown sugar (yep! That's what makes these the best!)<br /><br />You cut the bacon into the pieces and then wrap one piece around each little <span id="SPELLING_ERROR_3" class="blsp-spelling-error">smokie</span>, securing it with a toothpick.<br /><a href="http://2.bp.blogspot.com/-3fxI9QHSyJA/TrgLt5DcSiI/AAAAAAAADFE/t_4TtZzbBG8/s1600/IMG_1078.JPG"><img style="WIDTH: 400px; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5672296613710416418" border="0" alt="" src="http://2.bp.blogspot.com/-3fxI9QHSyJA/TrgLt5DcSiI/AAAAAAAADFE/t_4TtZzbBG8/s400/IMG_1078.JPG" /></a><br />I make these almost weekly now--and I've also found that that the little skewers that are 6 inches long are fabulous to use because you can get 3-4 wrapped smokies on each skewer and then lay them on the baking sheet in more space efficient ways. Once they are cooked, you just slide them onto a plate for serving.<br /><a href="http://3.bp.blogspot.com/-tFAbGToLw58/TrgQyxtB2_I/AAAAAAAADGA/DzQG5gl8Vn4/s1600/IMG_0974.JPG"><img style="WIDTH: 200px; HEIGHT: 134px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5672302195194846194" border="0" alt="" src="http://3.bp.blogspot.com/-tFAbGToLw58/TrgQyxtB2_I/AAAAAAAADGA/DzQG5gl8Vn4/s200/IMG_0974.JPG" /></a><br />Once all the smokies are on the baking sheet, you take a hand full of brown sugar and scatter it over all the pieces. I usually go back for a second hand full and make sure that all of the smokies are covered. I don't think you can get too much of some stuff--namely, brown sugar and butter--which are definitely on top of that list!<br /><a href="http://3.bp.blogspot.com/-twvRG0sGxAQ/TrgLuZgTpfI/AAAAAAAADFU/j6LpyO80HGA/s1600/IMG_1079.JPG"><img style="WIDTH: 400px; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5672296622421419506" border="0" alt="" src="http://3.bp.blogspot.com/-twvRG0sGxAQ/TrgLuZgTpfI/AAAAAAAADFU/j6LpyO80HGA/s400/IMG_1079.JPG" /></a><br />Then put them in the oven on a Low Broil for 10-15 minutes. At that point, take them out of the oven and turn them over, then put them back in for another 3-5 minutes to crisp up the other side.<br /><a href="http://3.bp.blogspot.com/-I32zrRVV5zk/TrgLvTJ_s4I/AAAAAAAADFc/N9rshAq72FE/s1600/IMG_1081.JPG"><img style="WIDTH: 400px; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5672296637897094018" border="0" alt="" src="http://3.bp.blogspot.com/-I32zrRVV5zk/TrgLvTJ_s4I/AAAAAAAADFc/N9rshAq72FE/s400/IMG_1081.JPG" /></a><br />They are absolutely delicious! We've enjoyed them as appetizers, as a main dish, and just as a treat! I know that when we have shared them--they go over like wild fire. Albeit, the sharing doesn't happen very often, because they don't last past the kitchen; let alone, the front door!<br /><a href="http://4.bp.blogspot.com/-_UzOoImSCfA/TrgQzZ_UZcI/AAAAAAAADGQ/Uk7lIMOjT0U/s1600/IMG_0975.JPG"><img style="WIDTH: 200px; HEIGHT: 134px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5672302206008976834" border="0" alt="" src="http://4.bp.blogspot.com/-_UzOoImSCfA/TrgQzZ_UZcI/AAAAAAAADGQ/Uk7lIMOjT0U/s200/IMG_0975.JPG" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1176813642901054252.post-1803504126841715802011-11-02T13:30:00.000-07:002011-11-04T19:46:52.333-07:007-UP Biscuits<a href="http://1.bp.blogspot.com/-ju6NMo28oog/TrGo5zMGD5I/AAAAAAAADEs/-4ZyKs4ETSo/s1600/237570838_mGSIHn05_c%255B1%255D.jpg"><img style="WIDTH: 400px; HEIGHT: 308px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5670499116783112082" border="0" alt="" src="http://1.bp.blogspot.com/-ju6NMo28oog/TrGo5zMGD5I/AAAAAAAADEs/-4ZyKs4ETSo/s400/237570838_mGSIHn05_c%255B1%255D.jpg" /></a><br /><br /><br /><br /><div>Last night I made the start of a very delicious White Bean and Chicken Soup. I wanted to put a yummy bread with it to complete the meal. Since I did all the work on the soup last night--I don't mind making a little effort for dinner today. I decided I'm going to make a new recipe I came across on <a href="http://www.pinterest.com/">http://www.pinterest.com/</a>, called 7-Up Biscuits. After doing a little research about these fab finds, I think it's going to be a winner!<br /></div><br /><br /><div><strong>7-Up Biscuits</strong><br /></div><br /><br /><div>2 cups Bisquick<br />1/2 cup sour cream<br />1/2 cup 7-up<br />1/4 cup melted butter</div><br /><br /><div><br />Preheat oven to 450. Cut sour cream into biscuit mix, add 7-Up. Makes a very soft dough. Sprinkle additional biscuit mix on board or table and pat dough out. Melt 1/4 cup butter in a 9 inch square pan. Place cut biscuits in pan and bake for 12-15 minutes or until golden brown. [I'm going to double the recipe because of the size of my family. And I was loving the suggestion of <a href="http://www.plainchicken.com/">http://www.plainchicken.com/</a>, about making a breakfast sandwich out of the left-overs by adding a little meat and cheese. Whip up a little egg in the microwave, and you just might have a doppelganger for a <span id="SPELLING_ERROR_0" class="blsp-spelling-error">McBiscuit</span> ;) </div><br /><div></div><br /><div>Verdict: They are AWESOME! My kids were thrilled and said that I had to make them at least once a week. They were also incredibly good with some homemade jam and melted butter. Did I said-Winner? They are a definite keeper in the recipe department. Light, fluffy texture, with just the right amount of consistency to hold some yummies on it.</div>Unknownnoreply@blogger.com0