tag:blogger.com,1999:blog-58213314729706959642024-03-09T18:46:02.369-08:00Dinner With the BickfordsPastry Princesshttp://www.blogger.com/profile/17023706785820702309noreply@blogger.comBlogger220125tag:blogger.com,1999:blog-5821331472970695964.post-83325220159704073252012-02-15T10:23:00.000-08:002012-02-15T10:23:04.847-08:00Oven Baked FajitasI never put fajitas or tacos on the dinner menu because they always take so much time and so many ingredients, that it's just not worth it for me. When I stumbled across this recipe, I knew I had to try it. Fajitas in the oven? Genius! They are awesome. So easy to prepare, quick, and tasty! We served them with some guac and sour cream and it was totally effortless. I used frozen peppers instead of fresh, to save time and money.<br />
<br />
<br />
<b>Ingredients</b><br />
<ul><li>1 pound boneless, skinless chicken breasts, cut into thin strips</li>
<li>2 Tbsp vegetable oil</li>
<li>2 tsp chili powder</li>
<li>2 tsp cumin</li>
<li>1/2 tsp garlic powder</li>
<li>1/2 tsp dried oregano</li>
<li>1/4 tsp salt</li>
<li>1 (15 oz) can diced tomatoes with green chilies</li>
<li>1 medium onion, sliced</li>
<li>1 large bell pepper, seeded and sliced (I use 1/3 of a bag of frozen pepper strips)</li>
<li>12 flour tortillas</li>
<li>Toppings such as cheese, sour cream, and guacamole – if desired</li>
</ul><br />
<br />
<b>Directions</b><br />
<br />
<ol><li>Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.</li>
<li>In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt</li>
<li>Drizzle the spice mixture over the chicken and stir to coat.</li>
<li>Next add the tomatoes, peppers, and onions to the dish and stir to combine.</li>
<li>Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Serve on tortillas with desired toppings.</li>
</ol><br />
original recipe found <a href="http://realmomkitchen.com/9318/oven-baked-chicken-fajitas/" target="_blank">here</a>Pastry Princesshttp://www.blogger.com/profile/17023706785820702309noreply@blogger.com4tag:blogger.com,1999:blog-5821331472970695964.post-56691881173271504052012-02-15T10:18:00.000-08:002012-02-15T10:18:26.945-08:00Pakistani Kima - beef curryThe husband and I love ethnic foods. Especially Indian. I've never cooked Pakistani food before, so this was a first for me. Boy was it delicious! Full of flavor and very hearty for a cold evening, like we had here last week. The only change I'd make is to double the curry powder. But our curry is a bit old, so maybe it's lost flavor over the months? Otherwise, I wouldn't change a thing!<br />
<br />
<br />
<b>Ingredients</b><br />
<br />
<ul><li>2 – 3 Tbsp oil</li>
<li>1 cup chopped onion </li>
<li>1 clove garlic, minced</li>
<li>1 lb ground beef </li>
<li>1 1/2 Tbsp curry powder </li>
<li>2 1/4 tsp salt </li>
<li>1/8 tsp pepper</li>
<li>1/8 tsp cinnamon</li>
<li>1/8 tsp ginger</li>
<li>1/8 tsp turmeric</li>
<li>2 1/2 – 3 cups tomatoes (about 1 1/2 14 oz cans)</li>
<li>3 potatoes</li>
<li>2 1/2 – 3 cups peas</li>
</ul><br />
<br />
<b>Directions</b><br />
<br />
1. Melt oil or butter in a large pan.<br />
<br />
2. Add onion and garlic.<br />
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3. Cook until onion softens and garlic begins to brown (watch it carefully – garlic burns easily!)<br />
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4. Add meat and cook thoroughly.<br />
<br />
5. Add curry, salt and spices. Stir well.<br />
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6. Dice potatoes into 1/2 inch chunks.<br />
<br />
7. Add potatoes, tomatoes and peas to the pan.<br />
<br />
8. Bring to a simmering boil. Reduce heat, cover and simmer for 25 minutes, or until potatoes are done.<br />
<br />
original recipe found <a href="http://wholenewmom.com/recipes/ground-hamburger-ground-recipes-recipes-for-indian/" target="_blank">here</a>Pastry Princesshttp://www.blogger.com/profile/17023706785820702309noreply@blogger.com0tag:blogger.com,1999:blog-5821331472970695964.post-14189663134191826762012-02-15T10:14:00.000-08:002012-02-15T10:14:01.550-08:00Broiled tilapia w/Summer Grape TomatoesNo pictures of my own this time - life with a toddler is fairly hectic, so stopping to snap a picture before putting dinner on the table, doesn't really happen these days. But this recipe is too good not to share. It's healthy, simple, quick, and delicious! What more could you ask for? This will be a great way to use tomatoes and basil from our garden this summer. And the sauce would be great on pasta or chicken as well.<br />
<br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><b>Ingredients:</b></span><br />
<ul style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; list-style-image: initial; list-style-position: initial; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.5em; padding-bottom: 0px; padding-left: 2.5em; padding-right: 2.5em; padding-top: 0px;"><li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 tbsp olive oil</li>
<li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">6 cloves garlic, smashed</li>
<li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 lb grape tomatoes, cut in half</li>
<li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">salt and fresh pepper</li>
<li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/4 cup fresh chopped basil</li>
<li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">olive oil spray</li>
<li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">4 pieces (7 oz each) flounder (or tilapia or sole)</li>
</ul><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><br />
</span><br />
<b>Directions:</b></span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;" /><ol><li><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">In a large skillet </span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">heat</span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> oil on high heat. </span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">Add</span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> garlic and </span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">cook</span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> until golden. </span></li>
<li><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">Add </span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">tomatoes, salt and fresh pepper and </span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">reduce</span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> heat to low. </span></li>
<li><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">Simmer</span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> for about 15 minutes, </span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">add </span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">fresh basil and </span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">cook</span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> another 5 minutes.</span></li>
<li><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">Meanwhile, while sauce is simmering, season fish with salt and pepper and lightly spray with oil. Broil or grill fish on medium heat until cooked through (I broiled on low for about 6-7min). When fish is cooked top with tomato sauce. </span></li>
</ol><div><span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="line-height: 19px;">original recipe found <a href="http://www.skinnytaste.com/2011/07/broiled-fish-with-summer-grape-tomato.html" target="_blank">here</a></span></span></div><div><span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><br />
</span></div><div><span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><br />
</span></div>Pastry Princesshttp://www.blogger.com/profile/17023706785820702309noreply@blogger.com0tag:blogger.com,1999:blog-5821331472970695964.post-42937522565083672782011-12-07T10:16:00.000-08:002011-12-07T10:16:08.758-08:00Clinton Street Baking Company's Black & White Cake<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pumpkin? In a chocolate cake? Sounds weird. omg. It's totally delicious! You don't taste the pumpkin at all, it's just used to keep the cake moist and dense. And what a great job it does. This cake is not your fluffy, spongy, i-can-crush-this-thing-into-a-ping-pong-ball-sized-piece-of-cake cake. It's heavy. Thick. Dense. Chocolatey. and delicious. It sounds like a lot of ingredients, but it was pretty straight forward and easy to make. I only made one change, to the amount of milk in the frosting. Mine didn't need more than 1/4 cup, even though the recipe calls for 1/2 a cup. Add it slowly, in case you don't need all the milk. You don't want runny frosting!</span><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><a href="http://abcnews.go.com/GMA/Recipes/recipe?id=12353526" target="_blank"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Original Recipe Here</span></a></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></b></div><div><span class="Apple-style-span" style="background-color: white; font-size: 14px; line-height: 19px;"><i><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cake</span></i></span></div><div><ul><li><span class="Apple-style-span" style="background-color: white; font-size: 14px; line-height: 19px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1½ sticks (12 tablespoons) unsalted butter, softened</span></span></li>
<li><span class="Apple-style-span" style="background-color: white; font-size: 14px; line-height: 19px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 cup light brown sugar</span></span></li>
<li><span class="Apple-style-span" style="background-color: white; font-size: 14px; line-height: 19px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 cup granulated sugar</span></span></li>
<li><span class="Apple-style-span" style="background-color: white; font-size: 14px; line-height: 19px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 large eggs, plus 1 yolk</span></span></li>
<li><span class="Apple-style-span" style="background-color: white; font-size: 14px; line-height: 19px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1½ cups all-purpose flour</span></span></li>
<li><span class="Apple-style-span" style="background-color: white; font-size: 14px; line-height: 19px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2/3 cup unsweetened cocoa powder, sifted</span></span></li>
<li><span class="Apple-style-span" style="background-color: white; font-size: 14px; line-height: 19px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 teaspoons baking powder</span></span></li>
<li><span class="Apple-style-span" style="background-color: white; font-size: 14px; line-height: 19px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon baking soda</span></span></li>
<li><span class="Apple-style-span" style="background-color: white; font-size: 14px; line-height: 19px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 cup pumpkin puree</span></span></li>
<li><span class="Apple-style-span" style="background-color: white; font-size: 14px; line-height: 19px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">½ cup buttermilk </span></span></li>
<li><span class="Apple-style-span" style="background-color: white; font-size: 14px; line-height: 19px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 teaspoons vanilla extract</span></span></li>
</ul></div><div><span class="Apple-style-span" style="line-height: 19px;"><i><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Frosting</span></i></span></div><div><ul><li><span class="Apple-style-span" style="background-color: white; font-size: 14px; line-height: 19px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">8 ounces cream cheese, softened</span></span></li>
<li><span class="Apple-style-span" style="background-color: white; font-size: 14px; line-height: 19px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">½ stick (4 tablespoons) unsalted butter, softened</span></span></li>
<li><span class="Apple-style-span" style="background-color: white; font-size: 14px; line-height: 19px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4 cups confectioners' sugar</span></span></li>
<li><span class="Apple-style-span" style="background-color: white; font-size: 14px; line-height: 19px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">½ cup whole milk (<b>I only used about 1/4 cup)</b></span></span></li>
</ul></div><div><span class="Apple-style-span" style="line-height: 19px;"><i><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Chocolate Glaze</span></i></span></div><div><ul><li><span class="Apple-style-span" style="background-color: white; font-size: 14px; line-height: 19px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">½ cup heavy cream</span></span></li>
<li><span class="Apple-style-span" style="background-color: white; font-size: 14px; line-height: 19px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 tablespoons light corn syrup</span></span></li>
<li><span class="Apple-style-span" style="background-color: white; font-size: 14px; line-height: 19px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon unsalted butter</span></span></li>
<li><span class="Apple-style-span" style="background-color: white; font-size: 14px; line-height: 19px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">½ cup semisweet chocolate chunks (52–62% cacao)</span></span></li>
</ul><div><span class="Apple-style-span" style="line-height: 19px;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Directions</span></b></span></div></div><div><b style="line-height: 19px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span></b></div><div><span class="Apple-style-span" style="background-color: white; font-size: 14px; line-height: 19px;"><i><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Make the Cake</span></i></span><div style="background-color: white; font-size: 14px; line-height: 19px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 10px; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Preheat the oven to 300°F. Lightly grease and flour two 8-inch round cake pans.</span></div><div style="background-color: white; font-size: 14px; line-height: 19px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 10px; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In the bowl of an electric mixer, cream the butter and sugars. Add the eggs and yolk and combine. Whisk the remaining dry ingredients together, in a separate bowl. Whisk the pumpkin puree together with the buttermilk and vanilla in another bowl. Alternate mixing dry ingredients with the pumpkin mixture into the egg mixture. Start with dry and end with wet. Divide the batter between the prepared cake pans. Bake for 30 to 40 minutes, until a toothpick inserted in the middle comes out clean. Let the cakes cool and unmold.</span></div><div style="background-color: white; font-size: 14px; line-height: 19px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 10px; text-align: left;"><i><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Make the Frosting</span></i></div><div style="background-color: white; font-size: 14px; line-height: 19px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 10px; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In the bowl of an electric mixer, cream the cream cheese and butter together until soft. Add the confectioners' sugar, blending in 1 cup at a time. Add the milk slowly, as needed, and mix until the frosting is smooth and creamy.</span></div><div style="background-color: white; font-size: 14px; line-height: 19px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 10px; text-align: left;"><i><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Make the Glaze</span></i></div><div style="background-color: white; font-size: 14px; line-height: 19px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 10px; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Heat the heavy cream, corn syrup, and butter in a saucepan until boiling. Place the chocolate in a bowl. Pour the cream mixture over the chocolate until it is completely melted, mixing gently with a rubber spatula until the glaze is smooth.</span></div><div style="background-color: white; font-size: 14px; line-height: 19px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 10px; text-align: left;"><i><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Assemble the Cake</span></i></div><div style="background-color: white; font-size: 14px; line-height: 19px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 10px; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Slice each cake in half with a long serrated knife to create 4 thin layers. Place 1 bottom layer on a cake plate. Ice the top with 3 to 4 tablespoons frosting and repeat with the remaining layers. You will have a 4-layer unfrosted cake. Then use a cake spatula to mask the top and sides until the cake is evenly frosted. Set it in the fridge for 10 minutes. Then remove the cake from the fridge and pour the chocolate glaze over the center of the cake until the top is covered and the glaze runs over the sides, still showing some frosting. Let the glaze set and serve.</span></div><div style="background-color: white; font-size: 14px; line-height: 19px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 10px; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnm0q5NZPj5pAUHsc8yScvu167xnvlAaoSQ0pdytMx1gKnKYrcUbVyLXv0z17mOXD1Lo3ymB83dZimaTSuLkAk5TxPLxpOF9NvVU9tBdiExR1kf6u28qBNIX8bdP-fmGu0eXD0W8NUYSg/s1600/IMG_2541.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnm0q5NZPj5pAUHsc8yScvu167xnvlAaoSQ0pdytMx1gKnKYrcUbVyLXv0z17mOXD1Lo3ymB83dZimaTSuLkAk5TxPLxpOF9NvVU9tBdiExR1kf6u28qBNIX8bdP-fmGu0eXD0W8NUYSg/s320/IMG_2541.JPG" width="320" /></a></div><div style="background-color: white; font-size: 14px; line-height: 19px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 10px; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div></div>Pastry Princesshttp://www.blogger.com/profile/17023706785820702309noreply@blogger.com0tag:blogger.com,1999:blog-5821331472970695964.post-75918388449140799122011-09-21T17:45:00.000-07:002011-09-21T17:45:53.365-07:00Gnocchi with Kale & Squash<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This recipe comes straight out of FoodNetworkMagazine and it's delicious! Just a few ingredients, minimal effort, and about 20 min of cooking time. Perfect for a busy weeknight. I added 1/2 an onion, diced, and left out the sage, as that's not one of our favorite spices. Here is the original recipe.</span><br />
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<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients</b></span></b><br />
<ul><li><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons unsalted butter</span></b></li>
<li><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 medium butternut squash, peeled, seeded and cut into 1/2-inch pieces</span></b></li>
<li><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 cloves garlic, thinly sliced</span></b></li>
<li><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon roughly chopped fresh sage</span></b></li>
<li><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 teaspoon red pepper flakes</span></b></li>
<li><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Kosher salt</span></b></li>
<li><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 1/4 cups low-sodium chicken broth or water</span></b></li>
<li><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 bunch kale, stemmed and roughly chopped (about 8 cups)</span></b></li>
<li><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 17.5-ounce package potato gnocchi</span></b></li>
<li><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3/4 cup grated parmesan or pecorino romano cheese</span></b></li>
</ul><br />
<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Directions</span></b><br />
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<ol><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Melt 1 tablespoon butter in a large ovenproof skillet over medium heat. Add the squash and cook, stirring, until slightly soft and golden, about 8 minutes. Add the garlic, sage, red pepper flakes and 1 teaspoon salt; cook until the garlic is soft, about 2 more minutes.</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Preheat the broiler. Add the chicken broth to the skillet. When it starts to simmer, stir in the kale and cook until it wilts slightly, about 2 minutes. Add the gnocchi, stirring to coat. Cover and cook until the gnocchi are just tender, about 5 minutes. Uncover and stir in 1/4 cup parmesan and the remaining 1 tablespoon butter. Sprinkle with the remaining 1/2 cup parmesan; transfer to the broiler and cook until golden and bubbly, about 3 minutes.</span></li>
</ol><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuiOKgO1sUew-tKKrO4jTXeaCjUOYUiGdlvbOPMeUeDJ_kqlt6XA1YHzSJiyzlpO3oY7jHaucUfTAOfu33HgFvGlUES44TCuTGa5P3BGFRXo9SIC364VkoXSm8UArgvWxaBGGOZUtrf6o/s1600/IMG_0485.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuiOKgO1sUew-tKKrO4jTXeaCjUOYUiGdlvbOPMeUeDJ_kqlt6XA1YHzSJiyzlpO3oY7jHaucUfTAOfu33HgFvGlUES44TCuTGa5P3BGFRXo9SIC364VkoXSm8UArgvWxaBGGOZUtrf6o/s320/IMG_0485.JPG" width="320" /></a></div><b><br />
</b>Pastry Princesshttp://www.blogger.com/profile/17023706785820702309noreply@blogger.com0tag:blogger.com,1999:blog-5821331472970695964.post-49835673956161312352011-06-08T04:32:00.001-07:002011-06-08T04:32:59.935-07:00Chinese Beef with Broccoli<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This is better than takeout! It's SO easy and tastes better than our local Chinese restaurant. I used skirt steak instead of flank, because our store was out of flank steak. It took about 30min to prepare and was plenty to feed 2 people with leftovers for lunch. The original recipe is from <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/chinese-beef-with-broccoli-recipe/index.html">FoodNetworkMagazine</a> and I only made some slight changes - omitted the red peppers, used skirt steak instead of flank, and added a dash of cayenne at the end for some kick.</span><br />
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><ul><li></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons cornstarch</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4 tablespoons soy sauce</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 teaspoons sugar</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">5 tablespoons peanut oil</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 pound flank steak, thinly sliced against the grain</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon oyster sauce</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 1/4 cups low-sodium chicken broth</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4 thin slices peeled ginger</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 head broccoli, cut into florets</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 large onion, halved and sliced 1/2 inch thick</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 plum tomatoes, quartered lengthwise</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 cloves garlic, minced</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cooked white rice, for serving (optional)</span></li>
</ul><br />
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<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Directions</span></b><br />
<ol><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Whisk 1 tablespoon cornstarch, 3 tablespoons soy sauce, 1 teaspoon sugar and 1 tablespoon peanut oil in a large bowl. Add the steak and toss to coat; refrigerate until ready to cook.</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Whisk the remaining 1 tablespoon each cornstarch and soy sauce, the oyster sauce and chicken broth in a small bowl; set aside.</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Heat 1 tablespoon peanut oil in a large skillet over high heat. Add the ginger, broccoli and the remaining 1 teaspoon sugar and stir-fry 3 to 4 minutes; transfer to a plate. Heat 1 more tablespoon peanut oil in the skillet, add the onion and stir-fry 2 to 3 minutes. Add the tomatoes and cook, turning gently, 2 minutes. Transfer the onion and tomatoes to the plate with the broccoli.</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Reduce the heat to medium high; add the remaining 2 tablespoons peanut oil to the skillet. Add the garlic and steak and stir-fry 1 minute. Whisk the sauce mixture, then add to the skillet and simmer 1 minute. Return the vegetables to the skillet; cook until the meat is cooked through, 3 to 4 minutes. Serve with rice, if desired.</span></li>
</ol><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvw6Y-nq_Z-R7BvUxr1AtZtdl9ILOpSOJEN4fobDqgzpKNO3viqG-LeNEXQaIjB5aAmkI23YrQBlJtEEGhI0ulf-XcadBpdmY19Vq2BPObdlvATGZuGjKpLBDCEhTbOoHH3t5QOi0m1kk/s1600/100_5508.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="209" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvw6Y-nq_Z-R7BvUxr1AtZtdl9ILOpSOJEN4fobDqgzpKNO3viqG-LeNEXQaIjB5aAmkI23YrQBlJtEEGhI0ulf-XcadBpdmY19Vq2BPObdlvATGZuGjKpLBDCEhTbOoHH3t5QOi0m1kk/s320/100_5508.JPG" width="320" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Definitely not the best picture, but I forgot to snap one before putting the leftovers in a container! Oh well.</span></div><b><br />
</b>Pastry Princesshttp://www.blogger.com/profile/17023706785820702309noreply@blogger.com2tag:blogger.com,1999:blog-5821331472970695964.post-12770745147770580052011-05-23T12:41:00.000-07:002011-05-23T12:41:22.289-07:00Panda Express Orange Chicken<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This recipe looks daunting, and time consuming, but it's really fairly simple. I've tried a few other "copycat" recipes for orange chicken and none seemed authentic, until <a href="http://allsecretrestaurantrecipes.com/panda-express-recipes/panda-express-orange-flavored-chicken-secret-recipe/">this one</a>. I think it's a dead ringer for the real deal! The only changes I made were to double the orange zest, and add some crushed red pepper to the sauce for some heat. Otherwise, it was delicious, as is. Oh, I also used thinly sliced onions instead of green onions, because I didn't have any green ones on hand.</span><br />
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></b></div><ul><li style="font-weight: bold;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 lb. chicken breast meat</span></span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 egg white</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon salt</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon sugar</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4 cups vegetable oil to be used for frying</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 cup cornstarch</span></li>
</ul><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><i><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Orange Sauce</span></i></b></div><ul><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 cup water</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 cup ketchup</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 cup sugar</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/8 cup vinegar</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon soy sauce</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4 teaspoons cornstarch</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 teaspoons sesame oil</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons vegetable oil</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon grated orange peel (I doubled this)</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons chopped scallion (I used 1/4 thinly sliced onion instead)</span></li>
</ul><br />
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<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Directions</span></b><br />
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<ol><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cut chicken breast into 1/2-inch cubes, set aside.</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">To make marinade – combine egg white, salt and sugar in a bowl and stir vigorously until ingredients are thoroughly mixed. Add chicken cubes to marinade and stir to <span class="IL_AD" id="IL_AD1" style="background-attachment: scroll !important; background-clip: initial !important; background-color: transparent !important; background-image: none !important; background-origin: initial !important; background-position: 0% 50%; background-repeat: repeat repeat !important; border-bottom-color: rgb(0, 153, 0) !important; border-bottom-style: solid !important; border-bottom-width: 1px !important; color: rgb(0, 153, 0) !important; cursor: pointer !important; display: inline !important; float: none !important; font-size: 14px !important; font-style: normal !important; font-weight: normal !important; padding-bottom: 1px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important; position: static; text-decoration: underline !important;">coat</span> well.</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">To make orange sauce – combine <span class="IL_AD" id="IL_AD4" style="background-attachment: scroll !important; background-clip: initial !important; background-color: transparent !important; background-image: none !important; background-origin: initial !important; background-position: 0% 50%; background-repeat: repeat repeat !important; border-bottom-color: rgb(0, 153, 0) !important; border-bottom-style: solid !important; border-bottom-width: 1px !important; color: rgb(0, 153, 0) !important; cursor: pointer !important; display: inline !important; float: none !important; font-size: 14px !important; font-style: normal !important; font-weight: normal !important; padding-bottom: 1px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important; position: static; text-decoration: underline !important;">water</span>, ketchup, sugar, vinegar, soy sauce, 4 teaspoons cornstarch and sesame oil; stir and set aside. Place a pot over high heat. When pot is hot, add the 2tablespoons vegetable oil and heat. Add orange peel and scallion and stir for about 20 seconds, taking care not to burn the orange peel.</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pour combined sauce ingredients into the pot and cook, stirring frequently, until sauce has thickened, about 12-15 minutes.</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Preheat 4 cups oil to 350-375°F. Meanwhile, put marinated chicken in the plastic baggie containing the cornstarch. Shake chicken well for about 20 seconds or until chicken is covered with cornstarch. Shake off all excess cornstarch and fry chicken in hot oil until golden brown, approximately 2 1/2 minutes. Remove chicken from oil with a slotted spoon, <span class="IL_AD" id="IL_AD9" style="background-attachment: scroll !important; background-clip: initial !important; background-color: transparent !important; background-image: none !important; background-origin: initial !important; background-position: 0% 50%; background-repeat: repeat repeat !important; border-bottom-color: rgb(0, 153, 0) !important; border-bottom-style: solid !important; border-bottom-width: 1px !important; color: rgb(0, 153, 0) !important; cursor: pointer !important; display: inline !important; float: none !important; font-size: 14px !important; font-style: normal !important; font-weight: normal !important; padding-bottom: 1px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important; position: static; text-decoration: underline !important;">drain</span> well and set aside. Add fried chicken to pot with heated orange sauce, stir for about 30 seconds, and then serve immediately.</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Serve with steamed rice.</span></li>
</ol><br />
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</b></div>Pastry Princesshttp://www.blogger.com/profile/17023706785820702309noreply@blogger.com1tag:blogger.com,1999:blog-5821331472970695964.post-19931167130482844762011-03-24T06:14:00.000-07:002011-03-24T06:14:25.078-07:00Oreo stuffed chocolate chip cookies<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Wow. Someone sent me this recipe and how could I resist?! Oreo? Chocolate chip cookies? Together? Sign me up! They were SO easy to make. I made them while Lily napped and only had about 45 min to prep, mix, bake and taste test one. They are quite rich, as it's 3 cookies in 1 (1 Oreo, and 2 choc chip cookies), but they're delicious anyway. Grab a glass of milk, a cold Diet Coke, or whatever your beverage of choice is. You'll need something to wash these down with.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Original recipe from <a href="http://www.bonappetit.com/blogsandforums/blogs/badaily/2011/01/the-turducken-of-cookies.html">Bon Appetit</a>.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></b><br />
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<ul><li style="line-height: 18px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 cup (2 sticks) softened butter</span></li>
<li style="line-height: 18px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3/4 cup packed light brown sugar</span></li>
<li style="line-height: 18px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 cup granulated sugar</span></li>
<li style="line-height: 18px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 large eggs</span></li>
<li style="line-height: 18px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon vanilla extract</span></li>
<li style="line-height: 18px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 1/2 cups flour</span></li>
<li style="line-height: 18px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon salt</span></li>
<li style="line-height: 18px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon baking soda</span></li>
<li style="line-height: 18px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 cups semi-sweet chocolate chips</span></li>
<li style="line-height: 18px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 package Double Stuff Oreo cookies</span></li>
</ul><br />
<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Directions</span></b><br />
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<ol><li style="line-height: 18px; list-style-image: initial; list-style-position: outside; list-style-type: decimal;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 350 degrees.</span></li>
<li style="line-height: 18px; list-style-image: initial; list-style-position: outside; list-style-type: decimal;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cream butter and sugars together with a mixer until well combined. Beat in eggs and vanilla.</span></li>
<li style="line-height: 18px; list-style-image: initial; list-style-position: outside; list-style-type: decimal;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In a separate bowl mix the flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined.</span></li>
<li style="line-height: 18px; list-style-image: initial; list-style-position: outside; list-style-type: decimal;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie. Take another scoop of dough and place on bottom of Oreo cookie. Seal edges together by pressing and cupping in hand until Oreo cookie is enclosed with dough. Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.</span></li>
</ol><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb7B3zvu9WqhDeKqsdeAXO3xWwHXliBFKzJTU9YklLMSqryZSsaIHKUTsPk3YkxFkFfFYR4bgb7_itJqLJ70n86YXVGqLy9GkRtI7d0yxrTLeSmGtKcPlJ7lxLoTBNRBV5ObNDvO4o-BY/s1600/100_5092.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb7B3zvu9WqhDeKqsdeAXO3xWwHXliBFKzJTU9YklLMSqryZSsaIHKUTsPk3YkxFkFfFYR4bgb7_itJqLJ70n86YXVGqLy9GkRtI7d0yxrTLeSmGtKcPlJ7lxLoTBNRBV5ObNDvO4o-BY/s320/100_5092.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span>Pastry Princesshttp://www.blogger.com/profile/17023706785820702309noreply@blogger.com2tag:blogger.com,1999:blog-5821331472970695964.post-75302695321493830782011-03-23T08:26:00.000-07:002011-03-23T08:26:24.115-07:00Swanson Turkey Chili<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I can't take credit for this recipe, as it's actually from Swanson, but it's simple and delicious, so I had to post it! With just a few canned ingredients and fresh ground turkey, you can make chili in less than an hour. The only changes I made were to add a can of diced tomatoes (drained), and some spicy sausage, but only because I had some leftover and didn't know what else to use it for. </span><br />
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><ul><li></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon vegetable oil</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 pound ground turkey</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 large onion, chopped</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons chili powder</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon ground cumin</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon dried oregano leaves, crushed</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon ground black pepper</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 teaspoon garlic powder</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 3/4 cups low sodium chicken broth </span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 cup Thick & Chunky Salsa</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon sugar</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 (15 ounce) can black beans, rinsed and drained</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 (16 ounce) can whole kernel corn, drained</span></li>
<li><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">my addition: 1 can diced tomatoes, drained</span></b></li>
</ul><br />
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<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Directions</span></b><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b></b></span><br />
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<ol><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Heat the oil in a 4-quart saucepot over medium-high heat. Add the turkey, onion, chili powder, cumin, oregano, black pepper and garlic powder. Cook until the turkey is well browned, stirring often.</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Stir the broth, salsa, sugar, beans, corn and diced tomatoes in the saucepot and heat to a boil. Reduce the heat to medium and simmer 30-45 minutes until thick. </span></li>
</ol><br />
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</b>Pastry Princesshttp://www.blogger.com/profile/17023706785820702309noreply@blogger.com0tag:blogger.com,1999:blog-5821331472970695964.post-88537913914599179722011-01-19T05:49:00.000-08:002011-01-19T05:54:52.159-08:00Thai Basil Stir-Fry<div><span class="Apple-style-span" >This is probably one of the better stir fry's we've made. It definitely tastes like takeout, and it's pretty easy to make. FYI - Oyster sauce and fish sauce can be found in the International aisle of your grocery store. </span></div><div><span class="Apple-style-span" ><br /></span></div><div><b><span class="Apple-style-span" >Ingredients</span></b></div><div><ul><li><span class="Apple-style-span" >3 tablespoons oyster sauce</span></li><li><span class="Apple-style-span" >2 tablespoons fish sauce</span></li><li><span class="Apple-style-span" >1 tablespoon soy sauce</span></li><li><span class="Apple-style-span" >1 teaspoon white sugar</span></li><li><span class="Apple-style-span" >sesame oil for frying</span></li><li><span class="Apple-style-span" >4 cups cooked jasmine rice, chilled</span></li><li><span class="Apple-style-span" >6 large cloves garlic clove, crushed</span></li><li><span class="Apple-style-span" >Sriracha hot sauce (comes in a big red bottle) or crushed red pepper</span></li><li><span class="Apple-style-span" >1 pound boneless, skinless chicken breast, cut into thin strips</span></li><li><span class="Apple-style-span" >1 1/2 cups frozen bell peppers</span></li><li><span class="Apple-style-span" >1 onion, thinly sliced</span></li><li><span class="Apple-style-span" >2 cups basil (remove leaves from stem, but don't chop)</span></li></ul></div><div><b><span class="Apple-style-span" >Directions</span></b></div><div><ol><li><span class="Apple-style-span" >Whisk together the oyster sauce, fish sauce, and sugar in a bowl.</span></li><li><span class="Apple-style-span" >Heat the oil in a wok over medium-high heat until the oil begins to smoke. Add the garlic and serrano peppers (or crushed red pepper), stirring quickly. Stir in the chicken, bell pepper, onion and oyster sauce mixture; cook until the chicken is no longer pink. Raise heat to high and stir in the chilled rice; stir quickly until the sauce is blended with the rice. Use the back of a spoon to break up any rice sticking together.</span></li><li><span class="Apple-style-span" ><span class="Apple-style-span"></span><span class="Apple-style-span">Remove from heat and mix in the basil leaves. </span></span></li></ol></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5821331472970695964.post-13665598545911399372010-06-22T08:35:00.000-07:002010-06-23T06:19:06.495-07:00Baked Buffalo Chicken Wings<div><span style="font-family:arial;font-size:85%;">Chicken wings are on sale! That's great, but I hate deep frying them because it's just such a pain to clean the oil afterwards and whatnot. You'd never know these were baked, instead of fried, they taste just as good as the "real deal." This was super easy to make and delicious. My best advice is to dry the wings with paper towels before dredging them in the flour mixture. This will help them come out nice and crispy instead of soggy. We dipped them in blue cheese dressing and served with steamed veggies. I don't have a picture because we were starving and devoured these in just a few minutes, before I realized I forgot to take a snapshot! Oh well.</span></div><br /><div><strong><span style="font-family:arial;font-size:85%;">Ingredients</span></strong></div><ul><li><span style="font-family:arial;font-size:85%;">3/4 cup all-purpose flour</span></li><li><span style="font-family:arial;font-size:85%;">1/2 tsp cayenne pepper</span></li><li><span style="font-family:arial;font-size:85%;">1/2 tsp garlic powder</span></li><li><span style="font-family:arial;font-size:85%;">1/2 tsp salt</span></li><li><span style="font-family:arial;font-size:85%;">20 chicken wings</span></li><li><span style="font-family:arial;font-size:85%;">1/2 cup melted butter</span></li><li><span style="font-family:arial;font-size:85%;">1/2 cup hot pepper sauce, such as Frank's RedHot</span></li></ul><p><strong><span style="font-family:arial;font-size:85%;">Directions</span></strong></p><ol><li><span style="font-family:arial;font-size:85%;">Line a baking sheet with foil, and lightly grease with cooking spray. Place the flour, cayenne, garlic powder and salt into a resealable plastic bag, shaking to mix. Add chicken wings, seal and toss until well coated. Place the wings onto the prepared baking sheet, and refrigerate for at least 1 hour.</span></li><li><span style="font-family:arial;font-size:85%;">Preheat oven to 400 degrees.</span></li><li><span style="font-family:arial;font-size:85%;">Whisk together the melted butter and hot sauce in a small bowl. Dip the wings in the butter mixture and place back on the baking sheet. Bake until chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.</span></li></ol>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5821331472970695964.post-74622148962703864962010-06-19T03:33:00.000-07:002011-01-19T06:05:02.475-08:00Homemade Pizza<div><span class="Apple-style-span" style="font-family: arial;">Friday night = pizza night in the Bickford household. I don't cook on Fridays. Ever. But with baby on the way, and only 1 income now, eating out is becoming a luxury, and we're trying really hard not to spend too much. So since I have an insane amount of time on my hands lately, I've decided to find the perfect pizza dough recipe. And I think I found it. The first few recipes I tried were dry, crusty and flavorless. But </span><span class="Apple-style-span" style="font-family: arial;"><a href="http://annies-eats.com/2010/04/29/perfect-homemade-pizza-crust-tips-and-tricks/">this one</a> from Annie's Eats</span><span class="Apple-style-span" style="font-family: arial;">, is delicious! It's crunchy on the outside, soft on the inside, and the overall perfect consistency. We used to get 1 large takeout pizza on Fridays, and it would give us dinner and lunch on Saturday, for about $14 after taxes. The same size pizza, with the same toppings, now costs us about $4, and we still get a dinner and lunch from 1 pizza. It's super easy to make, and the recipe below makes enough dough for 2 pizzas. Just freeze 1/2 of the dough and wrap tightly in plastic wrap until you're ready to use it!</span> </div><div><div><br />
<span class="Apple-style-span" style="font-family: arial;"><b>Ingredients</b></span></div><ul><li><span class="Apple-style-span" style="color: #424241; line-height: 24px;"><span class="Apple-style-span" style="font-family: arial;">½ cup warm water</span></span></li>
<li><span class="Apple-style-span" style="color: #424241; line-height: 24px;"><span class="Apple-style-span" style="color: black; line-height: normal;"><span class="Apple-style-span" style="color: #424241; line-height: 24px;"><span class="Apple-style-span" style="font-family: arial;">2¼ tsp. instant yeast</span></span></span></span></li>
<li><span class="Apple-style-span" style="color: #424241; line-height: 24px;"><span class="Apple-style-span" style="font-family: arial;">4 cups (22 oz.) bread flour, plus more for dusting (I used about 4.5 cups, plus more to dust)</span></span></li>
<li><span class="Apple-style-span" style="color: #424241; line-height: 24px;"><span class="Apple-style-span" style="font-family: arial;">1½ tsp. salt</span></span></li>
<li><span class="Apple-style-span" style="color: #424241; line-height: 24px;"><span class="Apple-style-span" style="font-family: arial;">1¼ cup water, at room temperature</span></span></li>
<li><span class="Apple-style-span" style="color: #424241; line-height: 24px;"><span class="Apple-style-span" style="font-family: arial;">2 tbsp. extra-virgin olive oil</span></span></li>
<li><span style="color: #424241; font-family: Arial;">Toppings, cheese and sauce - We used regular Barilla pasta sauce, Sargento Italian 6 cheese blend (asiago, parmesan, mozzarella, fontina, provolone, romano), and topped with spinach, red onion and banana peppers from the garden</span></li>
</ul><div><span class="Apple-style-span" style="color: #424241;"><span class="Apple-style-span" style="line-height: 28px;"><span class="Apple-style-span" style="font-family: arial;"><b>Directions</b></span></span></span><br />
<br />
<ol><li><span class="Apple-style-span" style="color: #424241; font-family: arial; line-height: 28px;">Measure the warm water into a 2-cup liquid measuring cup. Sprinkle the yeast over the top. In the bowl of a stand mixer fitted with the dough hook, combine the bread flour and salt, mixing briefly to blend. Measure the room temperature water into the measuring cup with the yeast-water mixture. With the mixer on low speed, pour in the yeast-water mixture as well as the olive oil. Knead on low speed until smooth and elastic, about 5 minutes. Transfer to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise until doubled in size, 1½-2 hours.</span></li>
<li><span class="Apple-style-span" style="color: #424241; font-family: arial; line-height: 28px;"></span><span class="Apple-style-span" style="color: #424241; font-family: arial; line-height: 28px;">Press down the dough to deflate it. Transfer the dough to a lightly floured work surface. Divide the dough into two equal pieces. Form each piece of dough into a smooth, round ball. (If freezing the dough, wrap in plastic wrap and freeze at this point.) Cover with a damp cloth. Let the dough relax for at least 10 minutes but no longer than 30 minutes.</span></li>
<li><span class="Apple-style-span" style="color: #424241; font-family: arial; line-height: 28px;"></span><span class="Apple-style-span" style="color: #424241; font-family: arial; line-height: 28px;">To bake, preheat the oven and pizza stone to 450˚ F for at least 30 minutes. Transfer the dough to your shaping surface, lightly sprinkled with cornmeal. Shape the dough with lightly floured hands. Brush the outer edge lightly with olive oil. Top as desired. Bake until the crust is golden brown, and cheese is bubbling, 8-12 minutes.</span></li>
</ol></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0w4NfNWwTgJaVFqfK7TgbqheDXhwyTfAQUONezu-OjCQYLmND0ie6yCwAnmOfq_0uiVHE2fO07eodl1ohBEOd8spDd7p6OQIEjUYtvv4SDdGkLyrIjfr4QeG1324-Lre4Y4XWrgZclasS/s1600/pizza.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5484435714033735874" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0w4NfNWwTgJaVFqfK7TgbqheDXhwyTfAQUONezu-OjCQYLmND0ie6yCwAnmOfq_0uiVHE2fO07eodl1ohBEOd8spDd7p6OQIEjUYtvv4SDdGkLyrIjfr4QeG1324-Lre4Y4XWrgZclasS/s320/pizza.JPG" style="display: block; height: 240px; margin-top: 0px; text-align: center; width: 320px;" /></a></div><div style="text-align: center;"><br />
</div><div><b></b></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5821331472970695964.post-65396900498874959262010-06-04T10:34:00.000-07:002010-06-04T10:38:01.511-07:00Banana Muffins<div><span class="Apple-style-span" style="font-family:arial;">Yet another muffin</span><a href="http://allrecipes.com/Recipe/Banana-Crumb-Muffins/Detail.aspx?prop31=1"><span class="Apple-style-span" style="font-family:arial;"> recipe</span></a><span class="Apple-style-span" style="font-family:arial;"> I made for the weekend! We had some bananas starting to go bad, so of course, when bananas go bad, you make banana bread! These are delicious. Super moist and just sweet enough, but not too much. I didn't change anything in this recipe except to melt the butter for the crumb topping.</span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><b><span class="Apple-style-span" style="font-family:arial;">Ingredients</span></b></div><div><ul><li><b></b></li><b><li><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;">1 1/2 cups all-purpose flour</span></span></li><li><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;">1 teaspoon baking soda</span></span></li><li><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;">1 teaspoon baking powder</span></span></li><li><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;">1/2 teaspoon salt</span></span></li><li><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;">3 bananas, mashed</span></span></li><li><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;">3/4 cup white sugar</span></span></li><li><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;">1 egg, lightly beaten</span></span></li><li><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;">1/3 cup butter, melted</span></span></li><li><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;">1/3 cup packed brown sugar</span></span></li><li><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;">2 tablespoons all-purpose flour</span></span></li><li><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;">1/8 teaspoon ground cinnamon</span></span></li><li><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;">1 tablespoon butter</span></span></li></b></ul></div><div><b><span class="Apple-style-span" style="font-family:arial;">Directions</span></b></div><div><b><div><ol><li><span class="Apple-style-span" style="font-weight: normal; "><b><div style="display: inline !important; "><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;">Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.</span></span></div></b></span></li><li><span class="Apple-style-span" style="font-weight: normal; "><b><div style="display: inline !important; "><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;">In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.</span></span></div></b></span></li><li><span class="Apple-style-span" style="font-weight: normal; "><b><div style="display: inline !important; "><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;">In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.</span></span></div></b></span></li><li><span class="Apple-style-span" style="font-weight: normal; "><b><div style="display: inline !important; "><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;">Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.</span></span></div></b></span></li></ol></div></b></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq9NRDkYWkEwqtL8JeXhfqDj3a0g7NKIBCoGNwXtp561zrRKiZb6LtYHTf_Fmc6BOz66BS0MM1L1bj-dWpgGgeG69x-dSEVSuFPyLjb8b7wL0zDKxse9UOK-5idstziw2vkNRX5SyEm0lR/s1600/100_3708.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq9NRDkYWkEwqtL8JeXhfqDj3a0g7NKIBCoGNwXtp561zrRKiZb6LtYHTf_Fmc6BOz66BS0MM1L1bj-dWpgGgeG69x-dSEVSuFPyLjb8b7wL0zDKxse9UOK-5idstziw2vkNRX5SyEm0lR/s320/100_3708.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5478973304503531042" /></a><span class="Apple-style-span" style="font-family:arial;"><br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5821331472970695964.post-24731812327448494102010-06-04T10:22:00.000-07:002010-06-04T10:34:09.948-07:00Blueberry Muffins<div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial;">Between being unemployed, crazy sales at the grocery store, and family coming into town, I figured now was a good time to make some muffins. I'm not usually a big muffin baker, but something struck my fancy and this </span><a href="http://allrecipes.com/Recipe/To-Die-For-Blueberry-Muffins/Detail.aspx"><span class="Apple-style-span" style="font-family:arial;">recipe</span></a><span class="Apple-style-span" style="font-family:arial;"> just looked too good not to try. Besides, blueberries were on sale, buy one get one free! So it was a good excuse to get 2 tubs of berries. They came out perfectly. Not too sweet, not too crumbly, just perfect. Don't use frozen berries. Use the fresh ones. You won't regret it!</span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial;">The only change I made was to melt the butter for the topping, instead of cubing it. I always find crumble toppings work better with melted butter.</span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><b><span class="Apple-style-span" style="font-family:arial;">Ingredients</span></b></div><div><ul><li><span class="Apple-style-span" style="font-family:arial;">1 1/2 cups all-purpose flour</span></li><li><span class="Apple-style-span" style="font-family:arial;">3/4 cup white sugar</span></li><li><span class="Apple-style-span" style="font-family:arial;">1/2 teaspoon salt</span></li><li><span class="Apple-style-span" style="font-family:arial;">2 teaspoons baking powder</span></li><li><span class="Apple-style-span" style="font-family:arial;">1/3 cup vegetable oil</span></li><li><span class="Apple-style-span" style="font-family:arial;">1 egg</span></li><li><span class="Apple-style-span" style="font-family:arial;">1/3 cup milk</span></li><li><span class="Apple-style-span" style="font-family:arial;">1 cup fresh blueberries</span></li><li><span class="Apple-style-span" style="font-family:arial;">1/2 cup white sugar</span></li><li><span class="Apple-style-span" style="font-family:arial;">1/3 cup all-purpose flour</span></li><li><span class="Apple-style-span" style="font-family:arial;">1/4 cup butter, cubed (I melted the butter instead)</span></li><li><span class="Apple-style-span" style="font-family:arial;">1 1/2 teaspoons ground cinnamon</span></li></ul></div><div><b><span class="Apple-style-span" style="font-family:arial;">Directions</span></b></div><div><b><div><ol><li><span class="Apple-style-span" style="font-weight: normal; "><b><div style="display: inline !important; "><span class="Apple-style-span" style="font-weight: normal; "><span class="Apple-style-span" style="font-family:arial;">Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.</span></span></div></b></span></li><li><span class="Apple-style-span" style="font-weight: normal; "><b><div style="display: inline !important; "><span class="Apple-style-span" style="font-weight: normal; "><span class="Apple-style-span" style="font-family:arial;">Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.</span></span></div></b></span></li><li><span class="Apple-style-span" style="font-weight: normal; "><b><div style="display: inline !important; "><span class="Apple-style-span" style="font-weight: normal; "><span class="Apple-style-span" style="font-family:arial;">To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.</span></span></div></b></span></li><li><span class="Apple-style-span" style="font-weight: normal; "><b><div style="display: inline !important; "><span class="Apple-style-span" style="font-weight: normal; "><span class="Apple-style-span" style="font-family:arial;">Bake for 20 to 25 minutes in the preheated oven, or until done.</span></span></div></b></span></li></ol></div></b></div></div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheSOXPuBDJk-hCW1JL2GzzzVG6lNgQ_navXYkcHjMntl0SCzziDxoB_2UKY4skTNmV_0oXjoaVC6DH4f9qJH7lJMeo4Q4ngOOyKQw6ll4-8_nnpJbXfN3MtUmGDRyrQL_X3UQRADnIVhe_/s1600/100_3706.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheSOXPuBDJk-hCW1JL2GzzzVG6lNgQ_navXYkcHjMntl0SCzziDxoB_2UKY4skTNmV_0oXjoaVC6DH4f9qJH7lJMeo4Q4ngOOyKQw6ll4-8_nnpJbXfN3MtUmGDRyrQL_X3UQRADnIVhe_/s320/100_3706.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5478972361946278754" /></a><br /><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5821331472970695964.post-66278249571778040072010-04-14T05:57:00.000-07:002010-04-14T06:03:49.337-07:00Lazy Day Waffles<div style="text-align: left;"><span class="Apple-style-span" style="font-family: arial; ">I love waffles. Who doesn't?! But sometimes it can get time consuming with separating the eggs, whipping the whites, blah blah blah. So these are what I call lazy waffles! It's basically french toast, made in a waffle iron. They are insanely easy and use ingredients that you probably already have on hand. You'd never know these were made with traditional white bread; they taste just like the real deal!</span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><b><span class="Apple-style-span" style="font-family:arial;">Ingredients</span></b></div><div><ul><li><span class="Apple-style-span" style="font-family:arial;">1 egg</span></li><li><span class="Apple-style-span" style="font-family:arial;">1/2 cup milk</span></li><li><span class="Apple-style-span" style="font-family:arial;">1/4 tsp pumpkin pie spice (or you can use cinnamon/nutmeg)</span></li><li><span class="Apple-style-span" style="font-family:arial;">1/8 tsp salt</span></li><li><span class="Apple-style-span" style="font-family:arial;">1/4 tsp sugar</span></li><li><span class="Apple-style-span" style="font-family:arial;">3 slices of white bread</span></li></ul><div><b><span class="Apple-style-span" style="font-family:arial;">Directions</span></b></div><div><ol><li><span class="Apple-style-span" style="font-family:arial;">Heat and oil a standard size waffle iron. While preheating, mix egg, milk, spice, salt and sugar in a medium sized bowl. Dip one slice of bread in the egg mixture, flip, and let soak for 2-3 minutes.</span></li><li><span class="Apple-style-span" style="font-family:arial;">When iron is ready, place bread in center of iron and cook approximately 4 minutes, until brown and crispy. Continue with remaining slices of bread.</span></li><li><span class="Apple-style-span" style="font-family:arial;">Serve with warm syrup!</span></li></ol><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-family: Georgia, serif; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpseM_cYoep_l2169MvXLJDJFV8_ebvV62VSTYWsMpfKE79DUL9kXHmYroGvBKS7kgl10mFHdDKcaRCp3B0D89HvHyzFJyZuxlPxZ2PmECyHIUDumoBjW4c50UH4L1564eXqgiMO2LUNxq/s1600/waffles2.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpseM_cYoep_l2169MvXLJDJFV8_ebvV62VSTYWsMpfKE79DUL9kXHmYroGvBKS7kgl10mFHdDKcaRCp3B0D89HvHyzFJyZuxlPxZ2PmECyHIUDumoBjW4c50UH4L1564eXqgiMO2LUNxq/s320/waffles2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5459977991119409554" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1g3RAiY7xgeUXwPnWpeaKZ1K15XOkRk-FyjaVpfxCnpgcwkgGAyHRS2hYhyphenhyphen4WqVLJJTHxINwLDVlWgI8C3jO_dgGEei-I_HaIPdBUY76izFRfrde0KXr3HvMS0vMf0Nad3UR-iOhc5PUH/s1600/waffles.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1g3RAiY7xgeUXwPnWpeaKZ1K15XOkRk-FyjaVpfxCnpgcwkgGAyHRS2hYhyphenhyphen4WqVLJJTHxINwLDVlWgI8C3jO_dgGEei-I_HaIPdBUY76izFRfrde0KXr3HvMS0vMf0Nad3UR-iOhc5PUH/s320/waffles.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5459977989193911474" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></a></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5821331472970695964.post-20934604528336888112010-04-01T15:12:00.000-07:002010-04-01T15:19:17.942-07:00Spaghetti with tomato and artichoke<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji2qs9SKXpqOqyzbWRww4WnQYB91lDnXm7q506zjc8LgEBC53PHuJIEk4eWOcd06c-vh2ne6L361uFwxt43lWSg-KLbmROtDsvBwOylZ1WKijmbGo8bapaD7wuHZAXI5iq2eHY3HekAHJ-/s1600/artichoke+pasta.jpg"></a><span class="Apple-style-span" style="font-family:arial;">Everyone raves about the Pioneer Woman, so I decided it was time to check out the blog and start cooking. It's been a long time since I've meal planned and actually cooked dinner. With my hectic work schedule, and being pregnant & exhausted, dinner seems to get pushed aside and usually ends up being pasta of some sort, frozen something or other, or lettuce. </span><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;">This </span><a href="http://thepioneerwoman.com/cooking/2009/10/wednesday-night-dinner-spaghetti-with-artichoke-hearts-and-tomatoes/"><span class="Apple-style-span" style="font-family:arial;">dish</span></a><span class="Apple-style-span" style="font-family:arial;"> seemed really easy to make, and it contained pasta, which is a "must have" for me these days, so we decided to give it a try. Very tasty! But don't substitute soy milk for heavy cream. Our sauce was on the watery side, instead of the thick and creamy side. Still tasted good though. And it'd be great with some grilled chicken added, and a green salad on the side. I made it exactly as the recipe stated, except for my soymilk substitution.</span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span><div><b><span class="Apple-style-span" style="font-family:arial;">Ingredients</span></b></div><div><ul><li><span class="Apple-style-span" style="font-family:arial;">2 Tablespoons Olive Oil</span></li><li><span class="Apple-style-span" style="font-family:arial;">2 Tablespoons Butter</span></li><li><span class="Apple-style-span" style="font-family:arial;">3 cloves Garlic, Minced</span></li><li><span class="Apple-style-span" style="font-family:arial;">½ whole Medium Onion, Finely Diced</span></li><li><span class="Apple-style-span" style="font-family:arial;">1 can Artichoke Hearts (14.5 Oz. Quartered Or Whole) Drained</span></li><li><span class="Apple-style-span" style="font-family:arial;">1 can Diced Tomatoes With Juice (14.5 Oz.)</span></li><li><span class="Apple-style-span" style="font-family:arial;">1 cup Heavy Cream</span></li><li><span class="Apple-style-span" style="font-family:arial;">½ cups Chicken Broth (More As Needed)</span></li><li><span class="Apple-style-span" style="font-family:arial;">½ teaspoons Nutmeg</span></li><li><span class="Apple-style-span" style="font-family:arial;">Salt And Pepper, to taste</span></li><li><span class="Apple-style-span" style="font-family:arial;">1 pound Thin Spaghetti</span></li><li><span class="Apple-style-span" style="font-family:arial;">1 cup Parmesan Cheese, Freshly Grated</span></li><li><span class="Apple-style-span" style="font-family:arial;">2 Tablespoons Fresh Chives (or Other Herbs) Chopped</span></li></ul></div></div><div><b><span class="Apple-style-span" style="font-family:arial;">Directions</span></b></div><div><ol><li><span class="Apple-style-span" style="font-family: arial; ">Cook spaghetti till al dente. Drain and set aside.</span></li><li><span class="Apple-style-span" style="font-family:arial;">Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes.</span></li><li><span class="Apple-style-span" style="font-family:arial;">Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat.</span></li><li><span class="Apple-style-span" style="font-family:arial;">Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.</span></li></ol></div><div><b><span class="Apple-style-span" style="font-weight: normal; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji2qs9SKXpqOqyzbWRww4WnQYB91lDnXm7q506zjc8LgEBC53PHuJIEk4eWOcd06c-vh2ne6L361uFwxt43lWSg-KLbmROtDsvBwOylZ1WKijmbGo8bapaD7wuHZAXI5iq2eHY3HekAHJ-/s1600/artichoke+pasta.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji2qs9SKXpqOqyzbWRww4WnQYB91lDnXm7q506zjc8LgEBC53PHuJIEk4eWOcd06c-vh2ne6L361uFwxt43lWSg-KLbmROtDsvBwOylZ1WKijmbGo8bapaD7wuHZAXI5iq2eHY3HekAHJ-/s320/artichoke+pasta.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5455296943003031298" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a><br /></span></b></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5821331472970695964.post-41491278249328260842010-02-14T14:36:00.001-08:002010-02-14T14:45:01.106-08:00Reese's PB Cookies<div><span class="Apple-style-span" style="font-weight: bold; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: normal;">The best way I can brighten someone's day is by sending a giant box of homemade goods their way. I knew I wanted to include my signature chocolate chocolate chip cookies, and a care package isn't complete without brownies, but I wanted to try some new recipes for the other cookies. Headed to Allrecipes.com and found this quick and easy recipe for </span></span><a href="http://allrecipes.com/Recipe/Peanut-Butter-Cup-Cookies/Detail.aspx?prop31=1"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: normal;">Peanut Butter Cup Cookies</span></span></a><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: normal;">. I never really made those Peanut Butter Blossom cookies that everyone makes at Christmas, but I suppose these are a pretty similar style of cookie. Tender peanut butter cookie, stuffed with a dark chocolate Reese's peanut butter cup, and absolutely delicious. They only bake for 8 minutes, and take about as long to prep. I'd say the most time consuming part is unwrapping all those candies! </span></span></span></div><div><span class="Apple-style-span" style="font-family: arial;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: normal;">The only change I made, was to unwrap the candies first, and place them in the freezer while I prepped and baked the cookies. Besides that, I made the recipe exactly as stated, though I cut it in half, and I got exactly 20 cookies. FYI, a bag of peanut butter cups has approximately 40 pieces, so for the full recipe, you'll need 1 bag.</span></span><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: normal;"><br /></span></span></div><div><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-family:arial;">Ingredients</span></span></div><div><ul><li><span class="Apple-style-span" style="font-family: arial; font-weight: normal; ">1 3/4 cups all-purpose flour</span><br /></li><li><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: normal;">1/2 teaspoon salt</span></span></li><li><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: normal;">1 teaspoon baking soda</span></span></li><li><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: normal;">1/2 cup butter, softened</span></span></li><li><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: normal;">1/2 cup white sugar</span></span></li><li><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: normal;">1/2 cup peanut butter</span></span></li><li><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: normal;">1/2 cup packed brown sugar</span></span></li><li><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: normal;">1 egg, beaten</span></span></li><li><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: normal;">1 teaspoon vanilla extract</span></span></li><li><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: normal;">2 tablespoons milk</span></span></li><li><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: normal;">40 miniature chocolate covered peanut butter cups, unwrapped</span></span></li></ul><div><span class="Apple-style-span" style="font-weight: bold; "><span class="Apple-style-span" style="font-family:arial;">Directions</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold; "><div><ol><li><span class="Apple-style-span" style="font-weight: normal; "><span class="Apple-style-span" style="font-family:arial;">Preheat oven to 375 degrees F (190 degrees C).<br /></span></span></li><li><span class="Apple-style-span" style="font-weight: normal; font-family:arial;">Unwrap peanut butter cups and place on a plate in the freezer until cookies are done (this helps keep them from falling apart otherwise).</span></li><li><span class="Apple-style-span" style="font-weight: normal; "><span class="Apple-style-span" style="font-family:arial;">Sift together the flour, salt and baking soda; set aside.<br /></span></span></li><li><span class="Apple-style-span" style="font-weight: normal; "><span class="Apple-style-span" style="font-family:arial;">Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.<br /></span></span></li><li><span class="Apple-style-span" style="font-weight: normal; "><span class="Apple-style-span" style="font-family:arial;">Shape into 40 balls and place each into an ungreased mini muffin pan.<br /></span></span></li><li><span class="Apple-style-span" style="font-weight: normal; "><span class="Apple-style-span" style="font-family:arial;">Bake at 375 degrees for about 8 minutes (do not overbake. These really are done after 8 minutes). Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.</span></span><br /></li><div><br /></div></ol></div></span></div></div></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuOi2RdPNqAkDzXWmEtHndbabm6EVguzkmuzeJOaWxObhSuCF2eV04yRRbWomMUWlE8LX2oYc-N69jDeB34UFDkGprVq9xbSkaxYDwyYUuONnV6dENiFl4Jm6LpFwIFOijcasGytCxATt-/s1600-h/pb+cookies.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuOi2RdPNqAkDzXWmEtHndbabm6EVguzkmuzeJOaWxObhSuCF2eV04yRRbWomMUWlE8LX2oYc-N69jDeB34UFDkGprVq9xbSkaxYDwyYUuONnV6dENiFl4Jm6LpFwIFOijcasGytCxATt-/s320/pb+cookies.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5438233426867071650" /></a><div><div><span class="Apple-style-span" style="font-weight: bold;"><div><div><span class="Apple-style-span" style=" font-weight: normal;font-family:arial;"><br /></span></div></div></span></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5821331472970695964.post-60631042656411154892010-02-07T03:55:00.002-08:002010-02-07T03:59:44.239-08:00Chocolate Chocolate Chip Cake Cookies<span style="font-family:arial;">When it snows, there's really nothing else to do but eat! So I went on a mini cooking spree yesterday. We made chocolate chocolate chip cake cookies, garlic breadsticks, and some other random goodies for dinner. These cookies are delicious! Follow the directions exactly. Cream the butter for 10 minutes, don't overbake, cool slightly before moving to a rack and wait til they're cool to eat one. Oddly enough, these cookies are MUCH better when they're cool. They're fudgy, and chocolatey and absolutely perfect for a cold snowy day! </span><span style="font-weight: bold;font-family:arial;" ><br /><br />Ingredients<br /></span><ul style="font-family: arial;"><li class="plaincharacterwrap"> 1 cup unsalted butter</li><li class="plaincharacterwrap"> 1 1/2 cups white sugar</li><li class="plaincharacterwrap"> 2 eggs</li><li class="plaincharacterwrap"> 1 teaspoon vanilla extract</li><li class="plaincharacterwrap"> 2 cups all-purpose flour</li><li class="plaincharacterwrap"> 1/2 teaspoon baking soda</li><li class="plaincharacterwrap"> 1/2 teaspoon kosher salt</li><li class="plaincharacterwrap"> 2/3 cup unsweetened cocoa powder</li><li class="plaincharacterwrap"> 1 cup chopped walnuts</li><li class="plaincharacterwrap"> 2 cups semisweet chocolate chips</li></ul><span style="font-weight: bold;font-family:arial;" >Directions<br /></span><ol style="font-family: arial;"><li><span> Preheat oven to 350 degrees F (175 degrees C). </span></li><li><span> In a large mixing bowl, cream together the butter and sugar until light and fluffy. This should take about 10 minutes! Add the eggs one at a time and mix to incorporate. Add the vanilla and mix thoroughly. </span></li><li><span> In a 1 gallon plastic food bag, place the all-purpose flour, baking soda, kosher salt and cocoa powder. Seal the bag and massage the ingredients to combine. The mixture will appear homogenous with no separate ingredients showing. </span></li><li><span> Add the flour and cocoa mix to the creamed butter and sugar. Mix together until the dough appears completely combined - about 3 minutes. Add all the walnuts and chocolate chips and stir them into the dough. Drop by two teaspoonfuls onto an ungreased cookie sheet. Or roll into balls, place about two inches apart on the sheet, and flatten slightly with your fingers. </span></li><li><span> Bake for 11 minutes at 350 degrees F (175 degrees C). The cookies will appear to be just barely firm with a sheen to their surfaces. Allow to cool on the sheet for about one minute before removing to a cooling rack to cool completely. Store in airtight containers.</span></li></ol><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-1jNi28ygKwJfiUx0fze5ZYI_lef8Mq16GUmIu_CjjbXV9LWXuJQvd6eaWYJXWhyphenhyphen0QiF0EhEcniQT7sTsYS_s1MaHFUbiFvy7hMXYAaRmgE0RZNpVmiX9XFKxaRN3yxRg34Czb3zOW62U/s1600-h/cookies.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-1jNi28ygKwJfiUx0fze5ZYI_lef8Mq16GUmIu_CjjbXV9LWXuJQvd6eaWYJXWhyphenhyphen0QiF0EhEcniQT7sTsYS_s1MaHFUbiFvy7hMXYAaRmgE0RZNpVmiX9XFKxaRN3yxRg34Czb3zOW62U/s320/cookies.JPG" alt="" id="BLOGGER_PHOTO_ID_5435469816894507618" border="0" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5821331472970695964.post-48968461677916384182009-12-20T04:25:00.000-08:002009-12-20T04:42:30.192-08:00Rubios Fish Tacos<span style="font-family:arial;">Fish tacos are probably the best beachside food EVER. Seriously, there's nothing like sitting on a rooftop bar, looking out over the ocean at sunset, with a pitcher of margaritas, some excellent chips and salsa, and a plate of fish tacos. Mmm...mmm...good! Too bad you can't get any decent fish tacos in Washington, DC. </span> <span style="font-family:arial;"><br /><br />This recipe is supposed to taste like the fish tacos from<a href="http://www.rubios.com"> </a><a href="http://www.rubios.com">Rubios</a>, a popular California eatery. While these were quite tasty, and pretty easy to make, they aren't really authentic Rubios. There wasn't the distinct pink sauce and the batter wasn't quite right. But they were still delicious.<br /><br />I'd give the recipe a 4 star rating on taste, and a 2 star rating on accuracy. Oh well. I don't know where the original recipe came from, it was just in a random post on Chef2Chef.</span><br /><br /><span style="font-weight: bold;font-family:arial;" >Ingredients<br /></span><ul style="font-family: arial;"><li>12 Cod or favorite whitefish fillets (1-1/2 oz ea.)<br /></li><li>12 Tortillas, corn, as thick/fresh as possible<br /><br />BEER BATTER:<br /></li><li>1 c Flour<br /></li><li>1 c Beer<br /></li><li>Garlic powder, pepper to taste<br /><br />WHITE SAUCE:<br /></li><li>1/2 c Mayonaise<br /></li><li>1/2 c Yogurt<br /><br />SALSA:<br /></li><li>1 Garlic clove, peeled and minced<br /></li><li>6 Tomatoes, ripe, peeled, seeded and diced<br /></li><li>1/2 Onion, minced<br /></li><li>2 tb Cilantro leaves, chopped, stems removed<br /></li><li>1 Jalapeno chiles, seeded and chopped<br /></li><li>1 1/2 ts Salt<br /></li><li>1/4 ts Pepper<br /></li><li>Oil for deep frying<br /><br />GARNISH:<br /></li><li>1 Head cabbage, green, shredded<br /></li><li>1 Lime, cut into wedges<br /></li></ul><span style="font-weight: bold;font-family:arial;" >Directions<br /></span><ol style="font-family: arial;"><li>Mix flour with favorite spices such as garlic powder, red or black ground pepper. Stir the flour mixture into the beer and mix until well blended.<br /></li><li>Wash fish by dipping in cold, lightly salted water or water with a little bit of lemon juice added. Be sure fish is completely dry before dipping into batter.<br /></li><li>Prepare salsa; reserve.<br /></li><li>Put the vegetable oil into a deep skillet and bring to 375F. Place fish in a single layer--do not let pieces touch each other. Cook fish until batter is crispy and golden brown. </li><li>Heat corn tortillas lightly in a skillet or Mexican comal until they are soft and hot.<br /></li><li>To assemble, on each tortilla layer the fish fillet, white sauce, salsa and cabbage. Top it off with a squeeze of lime. Fold tortilla over to serve.<br /></li></ol><span style="font-family:arial;">We made one change to the salsa & white sauce. I didn't like the "white sauce," so we pureed half of the salsa in a food processor and mixed that in with the sauce. Much tastier. I also think the batter needs a bit of salt, as the fish was pretty bland without the salsa or sauce on top.<br /><br /></span><span style="font-family:arial;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj04y28mq0H7zRwnOS_R31J-b979qVgO5XTCGMJ7r5SmcT5vyyNNvG0beT_v-hLYPSJ8lEOLmNfw3iG8kRYzesgeFxRtXarNkgWRuZH4J8DpIYsvfIU8uHL-9IOo-8JE55EBkUKiDwzNbgG/s1600-h/fish+tacos.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 265px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj04y28mq0H7zRwnOS_R31J-b979qVgO5XTCGMJ7r5SmcT5vyyNNvG0beT_v-hLYPSJ8lEOLmNfw3iG8kRYzesgeFxRtXarNkgWRuZH4J8DpIYsvfIU8uHL-9IOo-8JE55EBkUKiDwzNbgG/s320/fish+tacos.JPG" alt="" id="BLOGGER_PHOTO_ID_5417297157013645122" border="0" /></a>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5821331472970695964.post-86128296234686918032009-12-07T14:20:00.000-08:002010-01-10T07:22:29.336-08:00Chili<span style="font-family:arial;">It's a cold and snowy night, which means it's perfect for chili and cornbread! It seems like every time I make chili, I use a new recipe. Some are good, some are great, and some are pretty damn worthless. But this one, is delicious! It's easy, quick, very chunky, spicy and pretty much perfect.<br /><br />I did make a few changes, as per the suggestions of fellow readers on Allrecipes, and added 2 links of pepper/onion pork sausage. My changes are noted below. The chili starts off pretty thick, so it's great for a weeknight when you only have a few hours, vs. an entire day to let the chili thicken up. We served it with a side of </span><a style="font-family: arial;" href="http://allrecipes.com/Recipe/Homesteader-Cornbread/Detail.aspx">cornbread</a><span style="font-family:arial;">, of course! And that recipe is also below.</span> <span style="font-weight: bold;font-family:arial;" ><br /><br />Ingredients<br /></span><ul style="font-family: arial;"><li>1 pound lean ground beef (I used 1 lb ground beef, and 1/2 lb pepper/onion sausage)<br /></li><li>1 (23 fluid ounce) can tomato juice (I used 23oz tomato sauce)<br /></li><li>1 (15 ounce) can tomato sauce (I used a 15oz can of diced tomatoes, drained)<br /></li><li>1 1/2 cups chopped onion<br /></li><li>1/2 cup chopped celery<br /></li><li>1/4 cup chopped green bell pepper<br /></li><li>1/4 cup chili powder<br /></li><li>2 teaspoons ground cumin<br /></li><li>1 1/2 teaspoons garlic powder<br /></li><li>1 teaspoon salt<br /></li><li>1/2 teaspoon ground black pepper<br /></li><li>1/2 teaspoon dried oregano<br /></li><li>1/2 teaspoon white sugar<br /></li><li>1/8 teaspoon ground cayenne pepper<br /></li><li>2 cups canned red beans, drained and rinsed</li><li>1 can pinto beans, drained and rinsed<br /></li></ul><span style="font-weight: bold;font-family:arial;" >Directions<br /></span><ol style="font-family: arial;"><li class="plaincharacterwrap" style="overflow: visible;"><span> Place ground beef & sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and put back in pan. </span></li><li class="plaincharacterwrap" style="overflow: visible;"><span> Add all ingredients to a large kettle. Bring to boil. Reduce heat and simmer for 1 to 1 1/2 hours, stirring occasionally. </span></li></ol> <span style="font-weight: bold;font-family:arial;" ></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5821331472970695964.post-7290019443175895002009-12-07T13:02:00.000-08:002009-12-07T13:10:58.229-08:00Tilapia Pita Pockets<span style="font-family:arial;">Love love love when Tilapia is on sale at the grocery store! There's always something new I want to try with it. This time, I had a bunch of leftover Feta cheese, so I wanted to find a recipe that would incorporate both the fish and the cheese. And that's when I stumbled upon the </span><a style="font-family: arial;" href="http://allrecipes.com/Recipe/Tilapia-Pitas/Detail.aspx?prop31=2">Tilapia Pita Pockets</a><span style="font-family:arial;"> recipe. After spending 6 years in California, we have grown to love fish tacos. This recipe is sort of similar to a fish taco, but a slight bit healthier. There is some mayo involved, but the fish is pan-grilled with no butter and there's lettuce, onions and whole wheat pita to add some nutrients! This is definitely a winner in my book. It was quick and simple to make, packed with flavor and spice, and made enough to have some leftover for lunch today.</span> <span style="font-weight: bold;font-family:arial;" ><br /><br />Ingredients<br /></span><ul style="font-family: arial;"><li>1/2 cup mayonnaise<br /></li><li>1/4 cup Italian salad dressing<br /></li><li>1/2 cup crumbled feta cheese<br /></li><li>2 anchovy fillets, drained (I omitted these)<br /></li><li>1 pinch cayenne pepper, or to taste<br /></li><li>1/8 teaspoon ground black pepper, or to taste<br /></li><li>1 pinch salt<br /></li><li>1 pound tilapia fillets<br /></li><li>1/4 teaspoon lemon pepper<br /></li><li>salt and cayenne pepper to taste<br /></li><li>4 cups iceberg lettuce, torn into bite-sized pieces<br /></li><li>1 small red onion, chopped<br /></li><li>6 pita breads, cut in half<br /></li></ul><span style="font-weight: bold;font-family:arial;" >Directions<br /></span><ol face="arial"><li class="plaincharacterwrap" style="overflow: visible;"><span> <span style="font-family: arial;">In a small bowl, stir together the mayonnaise, Italian dressing, feta cheese and anchovies. Season with cayenne pepper, black pepper and salt. Mix until well blended, then set aside.</span></span></li><li class="plaincharacterwrap" style="overflow: visible; font-family: arial;"><span>Spray grill pan with non-stick spray, and heat over medium-high heat. Place the tilapia fillets in the skillet, and season with lemon pepper, salt and cayenne. Cook until browned on each side, and fish flakes easily with a fork, 5 to 7 minutes. </span></li><li class="plaincharacterwrap" style="overflow: visible; font-family: arial;"><span> Warm pita breads in the toaster or in the microwave to soften. Open from the cut side to make pockets. Fill pita bread halves with lettuce, onion, and tilapia fillets, then spoon in some of the feta cheese sauce. Serve and enjoy! </span></li></ol><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWuXag_sjpKBjaH7xReiwnndIV-wb6G4ssfSZ4TIz3373kVNO0fFMdzP2n-vK6115ftnBJl9aII5FxQ9sL1n05SRiv4Vgb1V_tITD3PpGRCH2Jto20rT00icpN_IEj4ps6_2ldGG4VTtTn/s1600-h/fish.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWuXag_sjpKBjaH7xReiwnndIV-wb6G4ssfSZ4TIz3373kVNO0fFMdzP2n-vK6115ftnBJl9aII5FxQ9sL1n05SRiv4Vgb1V_tITD3PpGRCH2Jto20rT00icpN_IEj4ps6_2ldGG4VTtTn/s320/fish.JPG" alt="" id="BLOGGER_PHOTO_ID_5412604461075312354" border="0" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5821331472970695964.post-45209448199829834542009-12-07T12:57:00.000-08:002009-12-07T13:02:51.002-08:00Meatloaf<span style="font-family:arial;">It's always so difficult to find the perfect meatloaf recipe. One that's not too dry, not too wet, not too chunky, but just chunky enough, not too sweet, but not too spicy. This time, I think I've found the winning recipe! It's from </span><a style="font-family: arial;" href="http://allrecipes.com/Recipe/Ellens-Buffalo-Meatloaf/Detail.aspx">Allrecipes</a><span style="font-family:arial;">, of course. The original recipe calls for buffalo meat, but I used a meatloaf mix (pork, veal and beef) instead. It was delicious! Full of flavor, and chunky with veggies, not too sweet, and just a little spicy. I served it with some Texas Toast and steamed veggies.</span> <span style="font-weight: bold;font-family:arial;" ><br /><br />Ingredients<br /></span><ul style="font-family: arial;"><li>1 slice multigrain bread<br /></li><li>1 pound ground buffalo meat (I substituted meatloaf mix and it was perfect!)<br /></li><li>1 onion, diced<br /></li><li>1 egg, lightly beaten<br /></li><li>1 teaspoon mustard powder<br /></li><li>3/4 cup canned diced tomatoes, drained<br /></li><li>1 teaspoon salt<br /></li><li>1 dash ground black pepper<br /></li><li>1/3 cup ketchup</li></ul><span style="font-weight: bold;font-family:arial;" >Directions<br /></span><ol style="font-family: arial;"><li class="plaincharacterwrap" style="overflow: visible;"><span> Preheat an oven to 350 degrees F (175 degrees C). Crumble the bread slice into crumbs and set aside. Grease an 8x8 inch baking dish. </span></li><li class="plaincharacterwrap" style="overflow: visible;"><span> Thoroughly mix ground buffalo meat, onion, egg, ground mustard, tomatoes, salt, pepper, and bread crumbs in a large bowl. </span></li><li class="plaincharacterwrap" style="overflow: visible;"><span> Form the meat mixture into a loaf shape about 8x4 inches and place into the middle of the baking dish. Apply ketchup to the top and sides of the meatloaf. </span></li><li class="plaincharacterwrap" style="overflow: visible;"><span> Bake in preheated oven until meat is no longer pink and ketchup forms a glaze over the meatloaf, 1 1/2 hours. Let stand 10 minutes before serving. </span></li></ol><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0rFbjSdvSF2ytiMS6kpuXBZ4TIWp19quczvtD0GQ-lpdGW0LhpoZxBjtfKFFPU4CMm0ieJhJq8hLdN-drnAziTboisoD0S3_kqU-KWhzli7iwQMYsZH7kPKNYtI-zHabTgHZ0EdrYH5vP/s1600-h/meatloaf.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 232px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0rFbjSdvSF2ytiMS6kpuXBZ4TIWp19quczvtD0GQ-lpdGW0LhpoZxBjtfKFFPU4CMm0ieJhJq8hLdN-drnAziTboisoD0S3_kqU-KWhzli7iwQMYsZH7kPKNYtI-zHabTgHZ0EdrYH5vP/s320/meatloaf.JPG" alt="" id="BLOGGER_PHOTO_ID_5412602624897136066" border="0" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5821331472970695964.post-64416541401094960342009-11-11T05:12:00.000-08:002009-11-11T05:17:08.162-08:00Sweet & Spicy Pork<span style="font-family:arial;">This is probably one of the easiest marinades I've ever made, and it's full of flavor! We used it on pork loin, but I think it would be equally delicious on chicken, especially if it's grilled. The marinade only has 4 ingredients, but it's full of flavor -- sweet, spicy, smokey, and slightly salty. <br /><br /></span><span style="font-weight: bold;font-family:arial;" >Ingredients<br /></span><ul style="font-family: arial;"><li>2/3 cup maple syrup</li><li>1-2 chipotle peppers in adobo sauce (you can buy these in a can in the International aisle, and they last forever)</li><li>1 Tbsp soy sauce</li><li>3 cloves garlic</li></ul><span style="font-weight: bold;font-family:arial;" >Directions<br /></span><ol style="font-family: arial;"><li>Pour all ingredients into blender or small food processor. Process until smooth.</li></ol><span style="font-family:arial;">I used a pork loin, sliced into 1/2 inch pieces, and marinated it in this for about 2 hours. Then I cut up an onion and stir fried everything together, serving over rice. Next time, I'm going to marinate chicken and grill them! Yum!</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkldT0FTrHjvxBYEyg9ooOQNKzktv2skZ3S2M-lZP2aoXG0CQR5duZyAdY52kV4OjzlfApnDRW72M7yPScEiWH4UuO1zne3c1S0YBX6ET38YNdJ9c2-fHVJfkAC6hRwA53XocEMl5cAu3_/s1600-h/pork.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkldT0FTrHjvxBYEyg9ooOQNKzktv2skZ3S2M-lZP2aoXG0CQR5duZyAdY52kV4OjzlfApnDRW72M7yPScEiWH4UuO1zne3c1S0YBX6ET38YNdJ9c2-fHVJfkAC6hRwA53XocEMl5cAu3_/s320/pork.JPG" alt="" id="BLOGGER_PHOTO_ID_5402834368718485746" border="0" /></a>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5821331472970695964.post-48680199341437128832009-11-04T13:26:00.000-08:002009-11-11T05:12:44.697-08:00Operation Lasagna<span style="font-family:arial;">Lasagna is one of those meals that must be planned. Shopped for. Prepped in advance. Spur of the moment dish, it is not. I've been craving some Lorna's Lasagna from San Diego for quite a while now, but who knows the next time I'll get out West to actually get some. So I decided to suck it up and make one myself. It's an easy dish to prepare, just time consuming. But the end result was gooey and cheesy and about the most perfect meal for 2 lactose intolerant people! </span> <span style="font-weight: bold;font-family:arial;" ><br /><br />Ingredients<br /></span><ul style="font-family: arial;"><li>1 lb ground beef</li><li>3 cloves garlic, chopped</li><li>1 20 oz can whole tomatoes, drained</li><li>8 oz can tomato sauce</li><li>1 tsp salt</li><li>1/2 tsp pepper</li><li>1/2 tsp oregano</li><li>crushed red pepper/cayenne to taste</li><li>1/2 lb lasagna noodles</li><li>1 lb ricotta</li><li>1/2 cup grated parmesan</li><li>1/2 lb sliced mozzarella (I doubled this!)</li></ul><span style="font-weight: bold;font-family:arial;" >Directions<br /></span><ol style="font-family: arial;"><li>Brown the beef and garlic in a saute pan until cooked. Add whole tomatoes, tomato sauce and spices to beef; simmer for 30 minutes, stirring occasionally.</li><li>Meanwhile, cook the lasagna noodles according to package directions.</li><li>In a 9x13 baking dish, spread 1 cup beef mixture along the bottom. Top with noodles, 1/2 the ricotta, 1/2 the parm, and 1/3 of the mozzarella. Repeat layers again. Top with remaining beef and mozzarella.<br /></li><li>Bake at 350 for 45 minutes and let sit 15 minutes before serving.</li></ol><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipF4G-Fa45oy3593aYGJQNgBYSDXCkkgbN3bQihc6CUDPCRJRI0QmgozQEnfSEYBN_S_XnNACfa-IOKTCJuaeKy_Jhcea4iPtbpoRTZGv8V4fROk-aWMD1UtLME81B4dofcR1e3agh3lBN/s1600-h/lasagna+slice.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipF4G-Fa45oy3593aYGJQNgBYSDXCkkgbN3bQihc6CUDPCRJRI0QmgozQEnfSEYBN_S_XnNACfa-IOKTCJuaeKy_Jhcea4iPtbpoRTZGv8V4fROk-aWMD1UtLME81B4dofcR1e3agh3lBN/s320/lasagna+slice.JPG" alt="" id="BLOGGER_PHOTO_ID_5402833215493317794" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIb73xpzvCOUWQ8EFGYebdXbk7zh9kdedTcX-4nDccWl1ScZIZZ3azsfhvMC3hsHyygG6TVfcg_FxnQ0RPnAQ4x4lzideRve2XjmHsCvldE-3gR80vkCyqZJf9OeRtE7nT8pX0PughHDXz/s1600-h/lasagna+pan.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIb73xpzvCOUWQ8EFGYebdXbk7zh9kdedTcX-4nDccWl1ScZIZZ3azsfhvMC3hsHyygG6TVfcg_FxnQ0RPnAQ4x4lzideRve2XjmHsCvldE-3gR80vkCyqZJf9OeRtE7nT8pX0PughHDXz/s320/lasagna+pan.JPG" alt="" id="BLOGGER_PHOTO_ID_5402833212740142322" border="0" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5821331472970695964.post-33571727188489264772009-11-03T17:28:00.001-08:002009-11-03T17:36:44.943-08:00Cilantro Lime Chicken with Avocado Salsa<span style="font-family:arial;">Blog entry #200! Can't believe I have that many entries on this thing. Insane! <br /><br />Tonight's dish, <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1886432">Cilantro Lime Chicken with Avocado Salsa</a>, was courtesy of Cooking Light. It's got a 5 star rating there, and now I know why! Quick and easy to prepare, a multitude of flavors, and absolutely delicious. We paired it with some steamed corn. The leftover salsa is great when mixed in with the corn, so versatile! I made the recipe exactly as stated, except for the addition of some cilantro in the salsa. I wouldn't change a thing!</span> <br /><br /><span style="font-weight: bold;font-family:arial;" >Ingredients</span><span class="vrsmbk" style="font-family:arial;"><span class="allCaps"><br /><br />Chicken:</span></span><ul style="font-family: arial;"><li> 2 tablespoons minced fresh cilantro</li><li> 2 1/2 tablespoons fresh lime juice</li><li> 1 1/2 tablespoons olive oil</li><li> 4 (6-ounce) skinless, boneless chicken breast halves</li><li> 1/4 teaspoon salt</li><li> Cooking spray</li></ul><span style="font-family:arial;">Salsa:</span> <ul style="font-family: arial;"><li> 1 cup chopped plum tomato<br /></li><li> 2 tablespoons finely chopped onion</li><li> 2 teaspoons fresh lime juice</li><li> 1/4 teaspoon salt</li><li> 1/8 teaspoon freshly ground black pepper</li><li> 1 avocado, peeled and finely chopped (I only used 1/2 an avocado and it was plenty)<br /></li></ul><span style="font-weight: bold;font-family:arial;" >Directions<br /></span><ol style="font-family: arial;"><li>To prepare chicken, combine first 4 ingredients in a large bowl; toss and let stand 3 minutes. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 6 minutes on each side or until done.</li><li>To prepare salsa, combine tomato and next 4 ingredients (through pepper) in a medium bowl. Add avocado; stir gently to combine. Serve salsa over chicken.</li></ol><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz6ZgiAwjaXaPxJye2SOlt1AZKLE7BbM7Wzzu_PGz_Wo0VNFB2wL24AAAbG8POKyegARcHEn_BKnsM6lWSyAMvRdNH1TCPXl-1M8lOEsSVX41KAEyL3TvIGySP8pMP6Ilw1Y0L6qtTsdDz/s1600-h/chicken.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz6ZgiAwjaXaPxJye2SOlt1AZKLE7BbM7Wzzu_PGz_Wo0VNFB2wL24AAAbG8POKyegARcHEn_BKnsM6lWSyAMvRdNH1TCPXl-1M8lOEsSVX41KAEyL3TvIGySP8pMP6Ilw1Y0L6qtTsdDz/s320/chicken.JPG" alt="" id="BLOGGER_PHOTO_ID_5400056238967624258" border="0" /></a>Unknownnoreply@blogger.com0