tag:blogger.com,1999:blog-40293951817041171852024-02-07T16:57:40.940-06:00Cook. Eat. Drink. Repeat.A girl on a mission to be a foodie. I hope you'll stick around and watch me cook for my family, eat out with my friends, and buy up every cookbook I can find.Cook. Eat. Drink. Repeat.http://www.blogger.com/profile/07957743505904331712noreply@blogger.comBlogger34125tag:blogger.com,1999:blog-4029395181704117185.post-22708572882364118342011-07-28T19:44:00.000-05:002011-07-28T19:44:44.887-05:00Blue Cheese Buffalo Chicken Burger<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxhiAJuzAkmzUJK3o7QndeYR1Pyx1nGQg-WvUyqpAOPldOgF4ozmtuM92bf7g6miJrEmWxbGV2MPzpybJDXXhftecgmrS2FttX3-jY9MqB9etzOIWLL4bvM92wRGL_sM4liVF3KJyE2kI/s1600/Blue+Cheese+Buffalo+Chicken+Burger+002.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxhiAJuzAkmzUJK3o7QndeYR1Pyx1nGQg-WvUyqpAOPldOgF4ozmtuM92bf7g6miJrEmWxbGV2MPzpybJDXXhftecgmrS2FttX3-jY9MqB9etzOIWLL4bvM92wRGL_sM4liVF3KJyE2kI/s320/Blue+Cheese+Buffalo+Chicken+Burger+002.jpg" width="320" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtWBApwvj8zqo3YcUtfjuJH60vK86CrxsetcS0ke8CQdVvMNIX_07SHR3nMQhs8pTATyPKC4ziuqiSN3Txe-oc4syBNfRSLcqqlkUf9Yzz_YHCFPF7mbXqG87SUvNLgy7RzMlfeNw4KYM/s1600/Blue+Cheese+Buffalo+Chicken+Burger+001.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtWBApwvj8zqo3YcUtfjuJH60vK86CrxsetcS0ke8CQdVvMNIX_07SHR3nMQhs8pTATyPKC4ziuqiSN3Txe-oc4syBNfRSLcqqlkUf9Yzz_YHCFPF7mbXqG87SUvNLgy7RzMlfeNw4KYM/s320/Blue+Cheese+Buffalo+Chicken+Burger+001.jpg" width="320" /></a><br />
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<div style="text-align: center;"><span style="font-size: large;"><b><span style="font-size: small;">Makes - 4 Burgers</span></b></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-size: large;"><b><u><span style="font-size: small;">NUTRITION FACTS</span></u> </b></span></div><div style="text-align: center;">Calories: 350</div><div style="text-align: center;">Fat: 15.4g</div><div style="text-align: center;">Cholesterol: 116mg</div><div style="text-align: center;">Sodium: 1034.9 mg</div><div style="text-align: center;">Carbs: 24.8g</div><div style="text-align: center;">Fiber: 5.6g</div><div style="text-align: center;">Sugars: 3.7g</div><div style="text-align: center;">Protein: 31.5g</div><div style="text-align: center;"><br />
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<span style="font-size: large;"><b>INGREDIENTS:</b></span><br />
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1 lb. all natural ground chicken breast (I used <a href="http://www.blogger.com/goog_1564277963">Purdue</a><a href="http://www.perdue.com/products/details.asp?id=457&title=PERDUE%AE%20FIT%20%26%20EASY%AE%20Fresh%20Ground%20Chicken%20Filet%20of%20Breast%20Meat"> Fit and Easy)</a><br />
1/4 cup <a href="http://www.franksredhot.com/">Frank's Red Hot Sauce</a> (I put that $@#& on everything!) LOL<br />
2 green onions, chopped<br />
1/2 Tbl. canola oil <br />
4 Light Whole Wheat Buns (I used <a href="http://www.healthylifebread.com/">Healthy Life</a> brand)<br />
4 oz. Blue Cheese (I used <a href="http://www.rothkase.com/blue.html">Buttermilk Blue</a> brand)<br />
8 oz. Light Sour Cream (I'm a <a href="http://www.daisybrand.com/products/light-sour-cream.aspx">Daisy</a> gal)<br />
2 large celery stalks, chopped<br />
1 cup lettuce, chopped <br />
salt & pepper to taste (optional)<br />
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<span style="font-size: large;"><b>DIRECTIONS:</b></span><br />
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<span style="font-size: large;"><span style="font-size: small;">In a small bowl combine blue cheese, sour cream, celery and salt and pepper to taste.</span></span> Set aside.<br />
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In a medium sized bowl combine ground chicken, hot sauce, green onions and dash of pepper. Form mixture into four equal sized patties. Heat a non-stick skillet to med-high heat. When the skillet is ready, place the oil in the skillet and cook the patties approximately 7-8 minutes on each side or until the internal temperature reached 165 degrees.<br />
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When the burgers are cooked through; place on the bottom half of a bun, top with 1/4 of the blue cheese mixture, 1/4 cup of chopped lettuce, and the other half of the bun. Enjoy!<br />
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<b>*PLEASE NOTE*</b> Nutrition Facts are approximate. They are calculated using <a href="http://www.loseit.com/">www.LoseIt.com</a>, therefore they may not be 100% accurate and will vary depending on the brand of certain items.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4029395181704117185.post-70161682380931726462011-07-26T18:43:00.000-05:002011-07-26T18:43:12.600-05:00OKRA anyone?First, let me say that it's been soooooo long since I've blogged that I'm surprised I remembered my password.<br />
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BUT I did...and here I am! Blogging about......OKRA! Snotty ol' okra. ☺<br />
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So, the Google search was on when I knew we were getting 1 lb. of okra in our produce basket last week. The only way I've ever ate okra was in a deep fried form...it is good...but my first thought was how to TRY and make this somewhat healthy? My second thought was, isn't this stuff really slimy on the inside? So, I typed: <i>How to not keep okra from being slimy </i>AND <i>healthy okra recipes.</i> Nothing. Well, I shouldn't say nothing...I guess I did find some non-snotty tips and a few lame recipes, but nothing that really jumped out at me. So, I did what most home cooks do and went to <a href="http://www.allrecipes.com/">All Recipes</a> (that is what we all do, right?) in search for some other ways to prepare it. Looking for something NOT FRIED and NOT GUMBO. Nothing personal against the Gumbo, but it's like 105 degrees in our neck of the woods and I eat enough soups, stews, chowders and gumbos during the winter months to kill a horse. So NO Gumbo, please!<br />
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Unfortunately, my search there didn't come up with a whole lot either, but here are a few recipes that jumped out to me: <br />
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<a href="http://allrecipes.com/recipe/grilled-okra/detail.aspx">GRILLED OKRA</a> - Grilled? Healthy? Yes! So, I tried it. Again...100 degree weather and the grill are not friends either so I decided to broil them instead. Easy! 3 ingredients: Okra, butter (or oil), cajun seasoning. The recipe called for entirely too much butter and enough seasoning to burn my tongue off so I just did my own thing. Here is what I did: <br />
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I put 1/2 lb. of the okra in a plastic bag, drizzled 1T canola oil and sprinkled 1T Cajun seasoning in the bag. Shake. Shake. Shake. Placed on a baking sheet and broiled for about 5-7 minutes on each side. The okra should have a nice black char on the outside of them. After letting them cool, I tried them. The verdict? They were delicious! The larger pods should have cooked just a little bit longer, because the bigger ones still had some sliminess on the insides of them, but overall I would for sure make these again. Maybe next time I'll actually grill them and hope for just a little more char broiled crunch!!! Sorry...no pictures...I started eating them and before I knew it they were gone!<br />
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NEXT UP.... <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_MPiKUJ-fEhmluSaV1dLPyEyXY3iIghiqMKOBezRKVnuUFyY9hE2bzWoJ6i9XdV2Jxcll8KgZBCxJELxyynz2oo7SQ7X-060Fu1vh-T4KaQUb3ku2R6heVvOPcZb6C_L-noe3NAFKv4g/s1600/August+2011+007.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_MPiKUJ-fEhmluSaV1dLPyEyXY3iIghiqMKOBezRKVnuUFyY9hE2bzWoJ6i9XdV2Jxcll8KgZBCxJELxyynz2oo7SQ7X-060Fu1vh-T4KaQUb3ku2R6heVvOPcZb6C_L-noe3NAFKv4g/s320/August+2011+007.jpg" width="320" /></a></div><a href="http://allrecipes.com/recipe/okra-patties/detail.aspx">OKRA PATTIES</a> - Yes, these are still basically fried, but not DEEP fried....so I thought I would give them a try. After grilling the first 1/2 lb, I only had 1/2 lb left, so I just cut the recipe in half. Here are a few other changes I made: I only used 1/4 cup of oil for a shallow fry (the recipe called for 3 cups...GEEZ!!!), I also used buttermilk in place of the water, and added a sprinkle of garlic powder....it just seemed like the right thing to do. Anyway....they were just....okay??? They were really missing that crunch factor I was hoping for. The flavor was very good though. The onion and the okra balanced each other nicely, but the texture was it's downfall. It more like a cake, still moist on the inside and kind of had some of the slimy snot thing going on, but nothing too terrible. Probably won't make these again....I'm thinking the next time I go the fried route I'm gonna try this recipe: <a href="http://allrecipes.com/recipe/okra-fritters/detail.aspx">OKRA FRITTERS</a><br />
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So far, I've got to say.....my favorite way to eat okra was RAW. Good ol' non-snotty FRESH okra! The most healthy version of all....who knew??? So, if it happens to be summer and you are having people over....don't forget the okra on your veggie tray. In it's raw form there is no slime. It has a great flavor, perfect crunch and great for dipping. Hmmm...I wouldn't mind some right now to dip in my favorite dip of all time.....some Roasted Red Pepper Hummus. Chow!Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4029395181704117185.post-80259107869686880292011-06-29T14:17:00.004-05:002011-06-29T14:58:15.711-05:00The Gold MedalI love pasta! Who doesn't? For my birthday which was February 6th my mom and dad got me a pasta maker...that I've never used!?!!??!?? I know...ridiculous! But last week on my day off I was feeling adventurous. And I also felt like if I'm really going to get back into cooking all the time the way to do it was to get back to the basics and challenge myself. So I got on youtube and found a how to video. And then spent the rest of my afternoon getting back to the basics of what we all love and tackling my cooking "gold medal" The result was homemade pasta and homemade sauce. <br />
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<div>Typically my posts include recipes and how to's, but I thought the best thing to do would be to include the video I watched... <a href="http://youtu.be/C9LHk0AJI7U">Pasta How To Video</a> Maybe one day eventually I will have mastered the art of homemade pasta and will then post a recipe of my own, but until then you're all getting a youtube video too. :)</div><div><br />
</div><div>And I'll also put up the pics I took! <br />
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</div><div class="separator" style="clear: both; text-align: left;">It turned out amazingly delicious! And was a lot easier to make than I thought it would be. (Just time consuming.) So, if you don't own a pasta maker I suggest you go out and buy one! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Lots of Love,</div><div class="separator" style="clear: both; text-align: left;"> Jess</div><br />
</div></div>Jess http://www.blogger.com/profile/12261805510053225341noreply@blogger.com2tag:blogger.com,1999:blog-4029395181704117185.post-27564760051515659182011-06-22T16:34:00.006-05:002011-06-22T16:54:50.745-05:00My Go To Appetizer<div style="text-align: center;"><div style="text-align: left;">Yes, I realize I haven't posted in 100 years. It's because I haven't cooked anything in 100 years. My only excuse which is a dumb one is that I've been dieting like crazy and the food that is fun and delicious for me to make is not so healthy... But I need to get back to cooking and back to blogging cause it's what I love... On that note:</div></div><div><div style="text-align: center;"><div style="text-align: left;"><br />
</div></div></div><div><div style="text-align: center;"><div style="text-align: left;">If you are anything like me you can't go to a party and not bring something. I always feel like it's my duty to at least bring a bottle of my favorite wine. But typically I like to bring an appetizer or dessert. So this is my go to appetizer that's so easy to make and that everyone always loves.</div></div></div><div><div style="text-align: center;"><br />
</div></div><div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: large;">Mexican Pinwheels</span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFcnwqskunV7QqNxp50bZQqA73OCpEe1cZFN8BczoFRKvPK2eDRSX_bOYUxXwbzIz2Nw7sLasMSDd6zwLNjlbkdE6tOybMeJY_oyY4EAvlvff5vYNr7JCEqWY6IEKx0GQud7-N3ImpEEE/s1600/DSC00742.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFcnwqskunV7QqNxp50bZQqA73OCpEe1cZFN8BczoFRKvPK2eDRSX_bOYUxXwbzIz2Nw7sLasMSDd6zwLNjlbkdE6tOybMeJY_oyY4EAvlvff5vYNr7JCEqWY6IEKx0GQud7-N3ImpEEE/s320/DSC00742.JPG" width="320" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: georgia; font-size: medium;">1 (8 oz.) pkg. cream cheese</span><br />
<span class="Apple-style-span" style="font-family: georgia; font-size: medium;"></span><span class="Apple-style-span" style="font-family: georgia; font-size: medium;">1 (8 oz.) container sour cream</span></div></div><div><span class="Apple-style-span" style="color: #434343; font-family: Helvetica, Arial, sans-serif; font-size: 17px;"><div style="color: black; padding-left: 20px;"><span class="ingredient"><div style="text-align: center;"><span class="Apple-style-span" style="font-family: georgia; font-size: medium;">1 (4 oz.) can black olives, chopped</span></div></span><span class="ingredient"><div style="text-align: center;"><span class="Apple-style-span" style="font-family: georgia; font-size: medium;">1 (4 oz.) can green chilies, chopped</span></div></span><span class="ingredient"><div style="text-align: center;"><span class="Apple-style-span" style="font-family: georgia; font-size: medium;">1/2 c. green onions, chopped</span></div></span><span class="ingredient"><div style="text-align: center;"><span class="Apple-style-span" style="font-family: georgia; font-size: medium;">1 c. Cheddar or Colby cheese, shredded</span></div></span><span class="ingredient"><div style="text-align: center;"><span class="Apple-style-span" style="font-family: georgia; font-size: medium;">Soft tortillas (for burritos or tacos)</span></div></span></div><div style="color: black; padding-left: 20px;"><span class="ingredient"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><br />
</span></span></span></div><div style="color: black; padding-left: 20px;"><span class="ingredient"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;">Start by mixing all ingredients together. Minus the tortilla's of course. Mix, mix, and mix some more because you want all the good stuff to be really mixed together. (Side note: I know the recipe says 1 cup cheddar cheese...my confession for you today is that I usually just use the whole bag! There can never be too much cheese!) </span></span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9zAkgHoaV4bBsocmvKWTT1JG2ew_a39Kkz-a4bjDRtIxeutbCoeJEr297wQVcGmkR6GsT0zYkaItj4SN3X2bv3RmRDNwgO9_T7-ltv1OwrRynIDNyfpg5YvRzS-JSu54VOTSaGC0vJwU/s1600/DSC00743.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9zAkgHoaV4bBsocmvKWTT1JG2ew_a39Kkz-a4bjDRtIxeutbCoeJEr297wQVcGmkR6GsT0zYkaItj4SN3X2bv3RmRDNwgO9_T7-ltv1OwrRynIDNyfpg5YvRzS-JSu54VOTSaGC0vJwU/s320/DSC00743.JPG" width="320" /></a></div><span class="ingredient"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><br />
</span></span></span></div><div style="color: black; padding-left: 20px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGvlYVM_GSZtZxjG30-u-jtQXy-lv3_DKeU6YmAKLdEt9Q765NnCFh86FYl1cxb18JcXrkGhH0xCjUJNzlPwGxr2bAdOoC0borcDfvSY5eyfw-QaOrMfFnT3ZNrc-ub5oUXGkh2MselGg/s1600/DSC00745.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGvlYVM_GSZtZxjG30-u-jtQXy-lv3_DKeU6YmAKLdEt9Q765NnCFh86FYl1cxb18JcXrkGhH0xCjUJNzlPwGxr2bAdOoC0borcDfvSY5eyfw-QaOrMfFnT3ZNrc-ub5oUXGkh2MselGg/s320/DSC00745.JPG" width="320" /></a></div><span class="ingredient"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;">Once it's all mixed together spread the mixture on the tortilla's, roll them up, and put in fridge to sit at least a couple hours. I usually do overnight. When you are ready, just cut them into slices and serve. (Another Side Note: The best thing about these is that while cutting them up you get to eat all the end pieces because you can't serve them...they aren't pretty enough.)</span></span></span></div><div style="color: black; padding-left: 20px;"><span class="ingredient"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;">Enjoy!</span></span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggS4Zh2at6r3EqvuQG5aEWjgMD_oCDEXiGvc4aQXEaG5O6bGSW1f9CQhy1g4ZEJztT8BDOuPMqzD96xaKnNbUzvo40WpT3dCzFsI4XMBoPJ4Y9yAOXsHmN6XFLNPxbhApn3R5z-I72aNg/s1600/DSC00746.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggS4Zh2at6r3EqvuQG5aEWjgMD_oCDEXiGvc4aQXEaG5O6bGSW1f9CQhy1g4ZEJztT8BDOuPMqzD96xaKnNbUzvo40WpT3dCzFsI4XMBoPJ4Y9yAOXsHmN6XFLNPxbhApn3R5z-I72aNg/s320/DSC00746.JPG" width="320" /></a></div><span class="ingredient"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><br />
</span></span></span></div><div style="color: black; padding-left: 20px;"><span class="ingredient"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><br />
</span></span></span></div><div style="color: black; padding-left: 20px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7nrzJEggcpDMaGIHf8R9-dTxCNrt9aCvOWkVkm_ano4TASUVGv5C0CnYmD6jLMVGSJY2rrPO1XNehNhJsApU-ZgxeZrZPe6lCCeuCEPz0BkthKkVqurHoruKHQDTrs6ZYsWcj4_s5Ny8/s1600/DSC00747.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7nrzJEggcpDMaGIHf8R9-dTxCNrt9aCvOWkVkm_ano4TASUVGv5C0CnYmD6jLMVGSJY2rrPO1XNehNhJsApU-ZgxeZrZPe6lCCeuCEPz0BkthKkVqurHoruKHQDTrs6ZYsWcj4_s5Ny8/s320/DSC00747.JPG" width="320" /></a></div><span class="ingredient"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;">I'm thinking in the next couple weeks I'm going to try some other variations of the pinwheel: smoked salmon and dill, roast beef and horseradish, turkey and ranch... So I'll be posting those too! </span></span></span></div><div style="color: black; padding-left: 20px;"><span class="ingredient"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><br />
</span></span></span></div><div style="color: black; padding-left: 20px;"><span class="ingredient"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;">It's good to be back!!! </span></span></span></div><div style="color: black; padding-left: 20px;"><span class="ingredient"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"> Much Love,</span></span></span></div><div style="color: black; padding-left: 20px;"><span class="ingredient"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"> Jess</span></span></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhofkvWyspps_WbqzNer9A_FgqUw84lp7udHbC0HfZZ8rQs37qBrcQCEM01lLMGo0Nbs7xjT1QZg2BbfTsMFBdesiyznnNymx4UwjbVXu1w-74QckD-t50ToZTTEf3GJLDgYV_lPwx6d0E/s1600/DSC00751.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhofkvWyspps_WbqzNer9A_FgqUw84lp7udHbC0HfZZ8rQs37qBrcQCEM01lLMGo0Nbs7xjT1QZg2BbfTsMFBdesiyznnNymx4UwjbVXu1w-74QckD-t50ToZTTEf3GJLDgYV_lPwx6d0E/s320/DSC00751.JPG" width="320" /></a></div><span class="ingredient"><br />
</span></div></span></div>Jess http://www.blogger.com/profile/12261805510053225341noreply@blogger.com3tag:blogger.com,1999:blog-4029395181704117185.post-43663469020758631892011-05-19T18:36:00.013-05:002011-05-19T19:05:16.887-05:00Make Ahead Mashed Potatoes<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I've been on a cooking hiatus recently... I've been eating out way too much and if I've learned anything from my hiatus it's that I truly do love home cooked food more than I love anything from a restaurant. Especially anything from a chain restaurant. So I need to get back into my home cooking routine.</span><br />
<div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span> </div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">On that note, I ate tuna and grapes for dinner which means there isn't anything exciting to post because I'm pretty sure no one wants to see pics of my canned tuna. So in honor of the rainy day we had I'm going to post my favorite comfort food recipe...mashed potatoes! And the best thing about these mashed potatoes is that you can make them the day before you need to serve them. And the other best thing, I've never met anyone who hasn't loved them! </span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span> </div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Before the recipe, one quick note... This is comfort food at it's finest which means it has a lot of not good for you stuff in it. So instead of feeling guilty, save these for a holiday or a rainy day and enjoy!!! I'm telling you, these creamy mashed potatoes are guaranteed to make your heart happy! </span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span> </div><div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Ingredients:</span></b></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span> </b></div></div><div><br />
<div style="text-align: center;"><span itemprop="amount" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5 pounds</span></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> </span><span itemprop="name" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Russet Or Yukon Gold Potatoes</span></span></div><div style="text-align: center;"><span itemprop="amount" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">¾ cups</span></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> </span><span itemprop="name" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Butter</span></span></div><div style="text-align: center;"><span itemprop="amount" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 package</span></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> </span><span itemprop="name" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">(8 Oz.) Cream Cheese, Softened</span></span></div><div style="text-align: center;"><span itemprop="amount" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">½ cups</span></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> </span><span itemprop="name" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">(to 3/4 Cups) Half-and-Half</span></span></div><div style="text-align: center;"><span itemprop="amount" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">½ teaspoons</span></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> </span><span itemprop="name" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">(to 1 Teaspoon) Lawry's Seasoned Salt</span></span></div><div style="text-align: center;"><span itemprop="amount" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">½ teaspoons</span></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> </span><span itemprop="name" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">(to 1 Teaspoon) Black Pepper</span></span></div><br />
<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIpN0DHGpaapBsxZUczGktyOt8IPi2XxbgX0WPUiYTN1n44x7tjGlTzab19W_S3DgCe-SI0BEoAykneS-pOAwt38pi6zFdIQZfMSS3OmZ19WY8USbWxTgVZaw6AB6myp6wgowTPFYeqyg/s1600/DSC00459.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIpN0DHGpaapBsxZUczGktyOt8IPi2XxbgX0WPUiYTN1n44x7tjGlTzab19W_S3DgCe-SI0BEoAykneS-pOAwt38pi6zFdIQZfMSS3OmZ19WY8USbWxTgVZaw6AB6myp6wgowTPFYeqyg/s320/DSC00459.JPG" width="320" /></a></span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIpN0DHGpaapBsxZUczGktyOt8IPi2XxbgX0WPUiYTN1n44x7tjGlTzab19W_S3DgCe-SI0BEoAykneS-pOAwt38pi6zFdIQZfMSS3OmZ19WY8USbWxTgVZaw6AB6myp6wgowTPFYeqyg/s1600/DSC00459.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></span><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Directions: </span></b><b><span class="Apple-style-span" style="color: #5f6161; font-weight: normal;"></span></b></div><b><span class="Apple-style-span" style="color: #5f6161; font-weight: normal;"><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; display: inline !important; line-height: 19px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 15px; vertical-align: baseline;"><div style="display: inline !important;"><div style="display: inline !important;"><div style="display: inline !important;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart. </span></span><span class="Apple-style-span" style="color: black; line-height: normal;"><b><span class="Apple-style-span" style="color: #5f6161; font-weight: normal;"></span></b></span></div><b><span class="Apple-style-span" style="color: #5f6161; font-weight: normal;"><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; display: inline !important; line-height: 19px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 15px; vertical-align: baseline;"><div style="display: inline !important;"><div style="display: inline !important;"><b><span class="Apple-style-span" style="color: #5f6161; font-weight: normal;"><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; display: inline !important; line-height: 19px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 15px; vertical-align: baseline;"><div style="display: inline !important;"><b><span class="Apple-style-span" style="color: #5f6161; font-family: Arial; font-weight: normal;"><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; display: inline !important; line-height: 19px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 15px; vertical-align: baseline;"><div style="display: inline !important;"><div style="display: inline !important;"><div style="display: inline !important;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients. </span></span></div></div></div></div></span></b></div></div></span></b></div></div></div></span></b><span class="Apple-style-span" style="color: black; line-height: normal;"><b><span class="Apple-style-span" style="color: #5f6161; font-weight: normal;"><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; display: inline !important; line-height: 19px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 15px; vertical-align: baseline;"><div style="display: inline !important;"><b><span class="Apple-style-span" style="color: #5f6161; font-family: Arial; font-weight: normal;"><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; display: inline !important; line-height: 19px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 15px; vertical-align: baseline;"><div style="display: inline !important;"><b><span class="Apple-style-span" style="color: #5f6161; font-weight: normal;"><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; display: inline !important; line-height: 19px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 15px; vertical-align: baseline;"><div style="display: inline !important;"><span class="Apple-style-span" style="color: black; font-family: georgia; line-height: normal;"><b><span class="Apple-style-span" style="color: #5f6161; font-family: Arial; font-weight: normal;"><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; display: inline !important; line-height: 19px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 15px; vertical-align: baseline;"><div style="display: inline !important;"><div style="display: inline !important;"><div style="display: inline !important;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, and mash some more! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper. (If you're feeling really crazy add in some cheese too! Like sharp cheddar, parmesan, etc. Cheese makes anything better!) </span></span></div></div></div></div></span></b></span></div></div></span></b></div></div></span></b></div></div></span></b></span><span class="Apple-style-span" style="color: black; line-height: normal;"><b><span class="Apple-style-span" style="color: #5f6161; font-weight: normal;"><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; display: inline !important; line-height: 19px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 15px; vertical-align: baseline;"><div style="display: inline !important;"><span class="Apple-style-span" style="color: black; font-family: georgia; line-height: normal;"><b><span class="Apple-style-span" style="color: #5f6161; font-family: Arial; font-weight: normal;"><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; display: inline !important; line-height: 19px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 15px; vertical-align: baseline;"><div style="display: inline !important;"><b><span class="Apple-style-span" style="color: #5f6161; font-weight: normal;"><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; display: inline !important; line-height: 19px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 15px; vertical-align: baseline;"><div style="display: inline !important;"><span class="Apple-style-span" style="color: black; font-family: georgia; line-height: normal;"><b><span class="Apple-style-span" style="color: #5f6161; font-family: Arial; font-weight: normal;"><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; display: inline !important; line-height: 19px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 15px; vertical-align: baseline;"><div style="display: inline !important;"><div style="display: inline !important;"><div style="display: inline !important;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through. </span></span></div></div></div></div></span></b></span></div></div></span></b></div></div></span></b></span></div></div></span></b></span><span class="Apple-style-span" style="color: black; line-height: normal;"><b><span class="Apple-style-span" style="color: #5f6161; font-weight: normal;"><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; display: inline !important; line-height: 19px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 15px; vertical-align: baseline;"><div style="display: inline !important;"><span class="Apple-style-span" style="color: black; font-family: georgia; line-height: normal;"><b><span class="Apple-style-span" style="color: #5f6161; font-family: Arial; font-weight: normal;"><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; display: inline !important; line-height: 19px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 15px; vertical-align: baseline;"><div style="display: inline !important;"><b><span class="Apple-style-span" style="color: #5f6161; font-weight: normal;"><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; display: inline !important; line-height: 19px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 15px; vertical-align: baseline;"><div style="display: inline !important;"><span class="Apple-style-span" style="color: black; font-family: georgia; line-height: normal;"><b><span class="Apple-style-span" style="color: #5f6161; font-family: Arial; font-weight: normal;"><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; display: inline !important; line-height: 19px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 15px; vertical-align: baseline;"><div style="display: inline !important;"><div style="display: inline !important;"><div style="display: inline !important;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.</span></span></div></div></div></div></span></b></span></div></div></span></b></div></div></span></b></span></div></div></span></b></span></div></div></div></span></b><br />
<b><span class="Apple-style-span" style="color: #5f6161; font-weight: normal;"><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; display: inline !important; line-height: 19px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 15px; vertical-align: baseline;"><div style="display: inline !important;"><span class="Apple-style-span" style="color: black; font-family: georgia; line-height: normal;"><b><span class="Apple-style-span" style="color: #5f6161; font-family: Arial; font-weight: normal;"><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; display: inline !important; line-height: 19px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 15px; vertical-align: baseline;"><div style="display: inline !important;"><b><span class="Apple-style-span" style="color: #5f6161; font-weight: normal;"><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; display: inline !important; line-height: 19px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 15px; vertical-align: baseline;"><div style="display: inline !important;"></div></div></span></b></div></div></span></b></span></div></div></span></b></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: 12px;"><span itemprop="name" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" style="color: #5f6161; font-family: Arial; font-size: 12px; font-weight: normal;"></span></b></span></span></span></span><br />
<span class="Apple-style-span" style="font-family: Arial; font-size: 12px;"><span itemprop="name" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" style="color: #5f6161; font-family: Arial; font-size: 12px; font-weight: normal;"></span></b></span></span></span></span><br />
<span class="Apple-style-span" style="font-family: Arial; font-size: 12px;"><span itemprop="name" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" style="color: #5f6161; font-family: Arial; font-size: 12px; font-weight: normal;"></span></b></span></span></span></span><br />
<span class="Apple-style-span" style="font-family: Arial; font-size: 12px;"><span itemprop="name" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" style="color: #5f6161; font-family: Arial; font-size: 12px; font-weight: normal;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq3HWGXdR0aii0LsQX9E9XElVCChcy0Ifm19Ej_fH4Ftzqv5uj9l98V43JCR6TieS8Y06ozE0PIHja2uQhCjcGHqaEL0oel-b_q298iu273u217EgikNTSVf4MN7JkdEiQ9JQ0CPlxDpo/s1600/DSC00464.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq3HWGXdR0aii0LsQX9E9XElVCChcy0Ifm19Ej_fH4Ftzqv5uj9l98V43JCR6TieS8Y06ozE0PIHja2uQhCjcGHqaEL0oel-b_q298iu273u217EgikNTSVf4MN7JkdEiQ9JQ0CPlxDpo/s320/DSC00464.JPG" width="320" /></span></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span> </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">You're going to LOVE these!!! Try them out on your next family get together or just because you had a crabby day. </span></span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span><span class="Apple-style-span" style="font-size: small;"> </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"> </span></span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">Much Love,</span></span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"> Jess</span></span></span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 19px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 15px; vertical-align: baseline;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></span></div></span></b></span></span></span></span></div>Jess http://www.blogger.com/profile/12261805510053225341noreply@blogger.com2tag:blogger.com,1999:blog-4029395181704117185.post-81533270735561698762011-05-14T20:48:00.001-05:002011-05-15T15:53:30.026-05:00RECIPE REVIEW ~ Jalapeno Pop'ems ♥♥♥♥♥<h2 style="font-family: Verdana,sans-serif; text-align: center;"><b><u><span style="font-size: small; font-weight: normal;">REVIEW</span></u></b></h2><h2 style="font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: small; font-weight: normal;">Bacon-Apple-Jalapeno Pop'ems* </span></h2><h2 style="font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: small; font-weight: normal;">Recipe courtesy of Aarti Sequeria from Food Network.</span></h2><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDYGLerDLSuesGV1r5IrYPUYkei72cBIFAjv35NTuKUZfIA9vEVu9cmWe8nMFJuHdJxrfpCIKLacdYq7ZxvFypr1ej9JCv_wNYJhxATZXOmJ9A9KsQo6JXPpx50eAQ24PbdJOef6cYPE0/s1600/blog+012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDYGLerDLSuesGV1r5IrYPUYkei72cBIFAjv35NTuKUZfIA9vEVu9cmWe8nMFJuHdJxrfpCIKLacdYq7ZxvFypr1ej9JCv_wNYJhxATZXOmJ9A9KsQo6JXPpx50eAQ24PbdJOef6cYPE0/s400/blog+012.jpg" width="400" /></a></div><h2 style="font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: small; font-weight: normal;"> <span style="font-size: large;"> <b><span style="color: #990000;">♥♥♥♥♥</span><span style="color: #990000;"> - 5 of out 5 hearts for me!!! </span></b></span></span></h2><h2 style="font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: small; font-weight: normal;"><span style="font-size: large;"><b><span style="color: #990000;">These were wonderful. </span></b></span></span></h2><h2 style="font-family: Verdana,sans-serif;"><span style="font-size: small; font-weight: normal;">The only substitution I made was that I used Oscar Meyer Lower Sodium Turkey bacon and I did have to cook them for an additional 10 minutes to get the bacon a little more crisp. These were absolutely delicious!!! I will for sure be making these again! The ingredients are simple, inexpensive and as a member of <a href="http://www.weightwatchers.com/">Weight Watchers®</a> these are a great appetizer for my calorie budget. I'm not gonna lie - I ate 10 of these suckers as my dinner tonight, and it was only 7 WW points!!! What a bargain!</span></h2><h2 style="font-family: Verdana,sans-serif;"> </h2><h2 style="font-family: Verdana,sans-serif;"><span style="font-size: small;">*Recipe below has been copied and pasted from <a href="http://www.foodnetwork.com/recipes/aarti-sequeira/bacon-apple-jalapeno-pop-ems-recipe/index.html">Food Network.com </a></span></h2><h2 style="font-family: Verdana,sans-serif;">Ingredients</h2><ul style="font-family: Verdana,sans-serif;"><li class="ingredient">1 (8-ounce) package light cream cheese, at room temperature </li>
<li class="ingredient">1 large granny smith apple, cored and minced </li>
<li class="ingredient">3 large scallions, roots sliced off, green and white parts minced finely </li>
<li class="ingredient"><a class="crosslink" href="http://www.foodterms.com/encyclopedia/salt/index.html"></a>kosher salt and freshly ground black pepper </li>
<li class="ingredient">20 jalapenos </li>
<li class="ingredient">20 strips thin-sliced bacon, chopped in half </li>
<li class="ingredient">Special equipment: 40 toothpicks</li>
</ul><h2 style="font-family: Verdana,sans-serif;">Directions</h2><div class="instruction" style="font-family: Verdana,sans-serif;">Preheat the oven to 375 degrees F. Line a baking sheet with foil or parchment. </div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">In a large bowl, stir and break down the cream cheese until smooth. Add the apples and scallions, plus as much salt and freshly ground black pepper as you like.</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">Don a pair of plastic gloves so you don't burn your fingers or your eyes like I did. Slice each jalapeno in half lengthwise, and then either slice out the membranes or use a measuring spoon to scoop them out. Discard the seeds.</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">Either using a teaspoon or a small icing spatula, fill each jalapeno half with the cream cheese mixture; fill until just over the rim of the jalapeno. Wrap each pepper with a bacon half and secure with a toothpick. Line up the pop 'ems on the prepared baking sheet and pop into the oven until bacon has browned on the bottom, about 30 minutes. Allow to cool for about 5 minutes (which will be as long as you can resist them). Enjoy with a cold beer! Aaah! </div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4029395181704117185.post-58595946551889027332011-05-14T19:59:00.001-05:002011-05-15T07:11:57.218-05:00I ♥ BERRIESIt's that time of year....berry time!!! Strawberries, blackberries, blueberries, raspberries...any type of berries...I love them all. ♥<br />
<br />
Here are two recipes passed onto me by two of my fellow produce co-opers and friends, Jill Smith and Erin Foster. After you make these super easy and delicious berry recipes you just may not ever buy syrup or salad dressing again. :)<br />
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<u><b>JILL'S BERRY SYRUP</b></u> Makes 1 cup of syrup<br />
<br />
6 oz. blackberries (or whatever berry you like)<br />
1/2 cup water<br />
1/2 cup sugar (or 1/4 cup agave nectar)<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigFfIyTQjZH_aMci2GKJxoweTvawaJNDQu-U-IyxTKfYYUVLH9IpVI5urDu1-fh1A3AeD__hzWmbssDvpOrX7pnnnwOy5ejncfj1KweQP4dC1boR2X3_ht1mXK_UygEvm6TKeV0jwHo44/s1600/blog+001.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigFfIyTQjZH_aMci2GKJxoweTvawaJNDQu-U-IyxTKfYYUVLH9IpVI5urDu1-fh1A3AeD__hzWmbssDvpOrX7pnnnwOy5ejncfj1KweQP4dC1boR2X3_ht1mXK_UygEvm6TKeV0jwHo44/s320/blog+001.jpg" width="320" /> </a></td><td style="text-align: center;"> </td><td style="text-align: center;"> </td></tr>
<tr><td class="tr-caption" style="text-align: center;">In a saucepan combine ingredients. Smash blackberries with a fork and bring to a boil. Reduce to medium heat and cook for about 8-10 minutes. Remove from heat and cool for about 5 minutes.</td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"><br />
</td><td class="tr-caption" style="text-align: center;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIp_m2EreYose3Y5jgfAaoCn2AivRAhSIFh8jbgE7bnkL58-eebdkIJUkz6m1I0dy6Tkvb5vmzZY0XCXCvACJt4oOS66Y6hIeSvwr1YCVxjjXci31UuMSJyoiafZ69CuzTs6fSEXZ6TM4/s1600/blog+006.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIp_m2EreYose3Y5jgfAaoCn2AivRAhSIFh8jbgE7bnkL58-eebdkIJUkz6m1I0dy6Tkvb5vmzZY0XCXCvACJt4oOS66Y6hIeSvwr1YCVxjjXci31UuMSJyoiafZ69CuzTs6fSEXZ6TM4/s320/blog+006.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I'm not a fan of the seeds in my syrup so I like to strain it. </td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr0wtAqWVM_dmV_FeaYt1oW_M5B-has6oz2fv57O3bV30R8h9kT75A2MviKSOV_6Hu3qd0yVwlkJACsprV46YiAm7wRdm417YdlSEqngO7Y3iS-QHrotqVCSkb0Bue5GgByaqrJnr4qac/s1600/blog+007.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr0wtAqWVM_dmV_FeaYt1oW_M5B-has6oz2fv57O3bV30R8h9kT75A2MviKSOV_6Hu3qd0yVwlkJACsprV46YiAm7wRdm417YdlSEqngO7Y3iS-QHrotqVCSkb0Bue5GgByaqrJnr4qac/s320/blog+007.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Serve warm over pancakes!!! Heavenly!!!</td></tr>
</tbody></table><br />
<u><b>ERIN'S STRAWBERRY WHITE BALSAMIC VINAIGRETTE</b></u><br />
Makes approximately 4 cups (When I made it I cut the recipe in half, but I bet it would freeze just fine)<br />
<br />
1 quart strawberries <br />
1 3/4 cups white balsamic vinegar<br />
2 T fresh garlic, minced<br />
3 T sugar or sugar substitute (I used agave nectar)<br />
2 T poppy seeds (optional)<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNqAtdA8-JMKyYI0VJ2S6M_wlL2YYjEO5qN4W2MAA1CGVVFHNCTNa3j-nTmxrUA9fLGCK9R6Mu1FniJgk4RZxfcD78v1X8y6zDBt9AedBAOetHSbCana6Gaqyy0KEWZ-MALil4hlAlFc0/s1600/strawberry+dressing.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNqAtdA8-JMKyYI0VJ2S6M_wlL2YYjEO5qN4W2MAA1CGVVFHNCTNa3j-nTmxrUA9fLGCK9R6Mu1FniJgk4RZxfcD78v1X8y6zDBt9AedBAOetHSbCana6Gaqyy0KEWZ-MALil4hlAlFc0/s320/strawberry+dressing.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blend all ingredients in a blender (I use my Magic Bullet) and store in the refrigerator. Serve over fresh baby spinach, with chopped apples, pecans and feta cheese. </td></tr>
</tbody></table>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4029395181704117185.post-72739801404302565762011-05-14T19:08:00.000-05:002011-05-14T19:08:45.687-05:00Apple, Onion & Brie PaniniMakes 4 sandwiches (10 WW points each)<br />
<u><b><br />
INGREDIENTS</b></u><br />
<br />
1 tsp. olive oil <br />
2 - large granny smith apples (quartered, cored and sliced)<br />
1/2 large sweet onion (sliced)<br />
1 sprig rosemary<br />
12 oz. beer (any beer will work, I used a pumpkin spice ale - you can also substitute with broth)<br />
6 oz. brie cheese<br />
8 sliced 100% Whole Wheat Bread<br />
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<u><b>DIRECTIONS</b></u><br />
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Place oil in a large skillet set to medium-high heat. Saute' onions and apples for approximately 5 minutes. Add beer and rosemary spring; bring to a boil. Reduce heat to medium and simmer until onions and apples have cooked down and there is no liquid left, approximately 35-40 minutes. Be sure to stir occasionally.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFCVcCuNQI_hcKNEV2fsnLWjaeapj1fx3osk1DGZxG6__4aNAhTO2OhXu8RGa0BUziTO-G_hnuC6Md-L2qwWChfdgm-CajExDgvnrLwgG6EsJdTGYHxoKm9klXNBfWSHJELiRhxTJJQf4/s1600/Apples+%2526+Onions.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFCVcCuNQI_hcKNEV2fsnLWjaeapj1fx3osk1DGZxG6__4aNAhTO2OhXu8RGa0BUziTO-G_hnuC6Md-L2qwWChfdgm-CajExDgvnrLwgG6EsJdTGYHxoKm9klXNBfWSHJELiRhxTJJQf4/s320/Apples+%2526+Onions.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">When it first starts to boil.....</td></tr>
</tbody></table><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio6W4N2lRiBMElPcJz9SAUiBQcFcS3ooBFtj-VQ4W_r_ngTCwta6XRto35RB-AQXfvrbVq8vb0wkPpltbyS_Z652gD1AzVGjHu0F6eevaqMe99MEqX_H5m2IKKUboEOk7s3JYt8Mgciig/s1600/blog+002.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio6W4N2lRiBMElPcJz9SAUiBQcFcS3ooBFtj-VQ4W_r_ngTCwta6XRto35RB-AQXfvrbVq8vb0wkPpltbyS_Z652gD1AzVGjHu0F6eevaqMe99MEqX_H5m2IKKUboEOk7s3JYt8Mgciig/s320/blog+002.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">....after about 35 - 40 minutes of simmering. </td></tr>
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When the apples and onions have finished cooking; remove rosemary sprig and set aside. Top four slices of bread each with 1 & 1/2 ounces of brie. Then top with 1/4 cup of the apple mixture and then the remaining slices of bread. When your panini press preheated, lightly spray with olive oil and grill your sandwiches until the cheese starts to melt. Approximately 3-4 minutes. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5d6PCYeFYlKJtGs7DmXRQ5Olx0wVDOTPgj2PVHItcTdAaLK3iGiOHrMYpZp8bjseCj-zP6WHi2JBnuXILV2_gPfMwAsDMdOQ5wvmuqyTwbdLZnJ9uSt68EmT1KB21Kvc-Q4wNUClOtLQ/s1600/blog+008.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5d6PCYeFYlKJtGs7DmXRQ5Olx0wVDOTPgj2PVHItcTdAaLK3iGiOHrMYpZp8bjseCj-zP6WHi2JBnuXILV2_gPfMwAsDMdOQ5wvmuqyTwbdLZnJ9uSt68EmT1KB21Kvc-Q4wNUClOtLQ/s320/blog+008.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One of my favorite breads for a panini is the <a href="http://www.foodforlife.com/">Food For Life - Ezekiel 4:9</a> sprouted grain bread. Locally you can find it at Dierbergs in the organic refrigerated section. There are several different types, but I really like the Sesame.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaT_Dp6B9ovZ0Cpcug8yyFy2RL5qCs8OEL8hij4m_3JXuw5CokmX32ZjERQQX5_uCrb9FTT4bEZa6Q9HG0YLDk-_0rvb0P2fw_hQU7VrsmM0cHnOcVbEEkkqnoClGwJS6Gx0Wvj8G1jkM/s1600/blog+003.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaT_Dp6B9ovZ0Cpcug8yyFy2RL5qCs8OEL8hij4m_3JXuw5CokmX32ZjERQQX5_uCrb9FTT4bEZa6Q9HG0YLDk-_0rvb0P2fw_hQU7VrsmM0cHnOcVbEEkkqnoClGwJS6Gx0Wvj8G1jkM/s320/blog+003.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before they turn into sweet melty goodness. :)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvgmNIyywKI_ZSQ-s625wzIT_bkCOGTLM90FDNwVLE1uOdasPwWcLrHlmBl-gYSXCoDKAMJVixyWsgcpPo4n_7T6pdREbzyz-5gvBpXv1T-R7qSbBS-jUOYuTZD97dcPhtw_tL-zNjB4k/s1600/blog+004.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvgmNIyywKI_ZSQ-s625wzIT_bkCOGTLM90FDNwVLE1uOdasPwWcLrHlmBl-gYSXCoDKAMJVixyWsgcpPo4n_7T6pdREbzyz-5gvBpXv1T-R7qSbBS-jUOYuTZD97dcPhtw_tL-zNjB4k/s320/blog+004.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I think they are done!!!!</td><td class="tr-caption" style="text-align: center;"> </td><td class="tr-caption" style="text-align: center;"> </td><td class="tr-caption" style="text-align: center;"> </td><td class="tr-caption" style="text-align: center;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXqfbiLT-_tZsaZP1mSKCdN4HKOAoPaHLNzeWPWYH9qd_lYSIukLipg538J7UsjGjg2_xp-Lv7TNElRNMeLmRidmE7nPH0XBq_xSVoUB-DLWFV9vCVkC4BiFNROFqDJtYtrnyLrR7UeV0/s1600/blog+005.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXqfbiLT-_tZsaZP1mSKCdN4HKOAoPaHLNzeWPWYH9qd_lYSIukLipg538J7UsjGjg2_xp-Lv7TNElRNMeLmRidmE7nPH0XBq_xSVoUB-DLWFV9vCVkC4BiFNROFqDJtYtrnyLrR7UeV0/s320/blog+005.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Delish!!!</td></tr>
</tbody></table>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4029395181704117185.post-45317056539348281922011-05-10T21:56:00.001-05:002011-05-10T22:00:33.883-05:00Make your own....Fat Free Potato Chips in under 8 minutes!!!<b>I thought that may catch your attention!!!</b><span style="font-size: x-large;"><b>☺</b> </span><br />
<span style="font-size: x-large;"><br />
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<span style="font-size: x-large;"><span style="font-size: small;">You probably have everything you need right now to make your own healthy potato chips at home and you didn't even know it. All you need is a potato, knife, and a microwave. Optional items to make it just a tad easier and a bit tastier would be parchment paper and seasoning of your choice. </span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuROoI9GHShHDW9iMS4QyQtR_MV8WZLTjyIZeY7YtDr5Wb1vfozLBTCzbLx06L1OM9AfNOX2PgEIOzdwJ-_86NfvNRb45JdSWkMoyIPxAv88qFnBToQb0Ah1r1rdwJZkssCni_Wl8a2TY/s1600/photo-700368.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuROoI9GHShHDW9iMS4QyQtR_MV8WZLTjyIZeY7YtDr5Wb1vfozLBTCzbLx06L1OM9AfNOX2PgEIOzdwJ-_86NfvNRb45JdSWkMoyIPxAv88qFnBToQb0Ah1r1rdwJZkssCni_Wl8a2TY/s400/photo-700368.JPG" width="300" /></a></div><span style="font-size: x-large;"><span style="font-size: small;"><u>STEP #1 - Slice your potato:</u> The thickness is going to make a difference on how long it takes to cook them properly, but the most important thing is to try and get them cut at the same thickness. I like mine cut to about 1/8th of an inch or so. </span></span><br />
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<span style="font-size: x-large;"><span style="font-size: small;">If you have a mandolin it is a great tool to use for this. I do have one, but honestly it's kind of a pain in the rear to get out and use. So, if I'm only making enough for one meal or a snack, I just use a knife. If I'm going to make a big batch I go ahead and get out my mandolin. </span></span><br />
<span style="font-size: x-large;"><span style="font-size: small;"> </span></span><br />
<span style="font-size: x-large;"><span style="font-size: small;"><u>STEP #2 - Microwave</u>: Place the slices in a single layer onto parchment paper, season according to your taste and place into your microwave. Zap'em for about 6 minutes. Check for crispness. They will need to be browned in order to get crisp. You may need a rotate a few from the middle to the outer edge so they evenly cook. If they aren't quite done pop'em in for another minute or two. It's important to watch them carefully at this point...you want dark brown...not black.</span></span><br />
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<span style="font-size: x-large;"><span style="font-size: small;">So, be sure to watch them carefully, especially the first few times you make them. Once you get to know your microwave and how long it takes...it will be a breeze!</span></span><br />
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<div style="text-align: center;"><b><span style="font-size: small;">Now go.....CRUNCH AWAY.....GUILT FREE!!!!</span></b></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4_I_-sBEV-v_YoynEfgYgw0PAqV7peSiluEReykk_PDDrvZINPgkH7lmPVQZI2BkvW7g70P9P9eUnOakdKYfCZ_R7hUZx1sFnzEqZxmmCs2w8S5Gkk4XpSZx6dFCIgdFhoRUnL_Heo2k/s1600/photo-714315.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4_I_-sBEV-v_YoynEfgYgw0PAqV7peSiluEReykk_PDDrvZINPgkH7lmPVQZI2BkvW7g70P9P9eUnOakdKYfCZ_R7hUZx1sFnzEqZxmmCs2w8S5Gkk4XpSZx6dFCIgdFhoRUnL_Heo2k/s400/photo-714315.JPG" width="300" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><u>Our picnic tonight was: Grilled Turkey Burgers, Homemade Chips & Fruit Salad</u></div><div class="separator" style="clear: both; text-align: center;">(Oh and juice for the boys and a brewsky for mom & dad) <u><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimw1jSRBsnSf87HnKslvaU_LKfGXAR4X_W_5Op83fmiJBS529dUOluNDuxUqBFjk2DPsGOPTTqgSaSZpK0rANQRxX18bVmIr0KHwEpVStIeIJIB4G1f19hX7W78t2h2M5wSIo4fHMazCM/s1600/photo-729608.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimw1jSRBsnSf87HnKslvaU_LKfGXAR4X_W_5Op83fmiJBS529dUOluNDuxUqBFjk2DPsGOPTTqgSaSZpK0rANQRxX18bVmIr0KHwEpVStIeIJIB4G1f19hX7W78t2h2M5wSIo4fHMazCM/s1600/photo-729608.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Potatoes, Fruit Salad, Tomatoes, Lettuce & Homemade Pickles (made from fancy cucumbers) all courtesy of the Community Helpings Coop!!! </td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"><br />
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To find out if Community Helpings Co-op has a delivery near you, please visit <a href="http://www.communityhelpingscoop.com/">www.communityhelpingscoop.com</a>.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4029395181704117185.post-40932853925285272242011-05-05T21:34:00.007-05:002011-05-05T21:59:07.483-05:00My Uncle Bob's Favorite Green BeansI made these green beans for the first time on Christmas Eve and they were a HUGE hit! My Uncle Bob told me no less that 7 times that they were the best green beans he'd ever had. They are super easy, super delicious, and super healthy! Seriously, try them...<br />
<div><br />
</div><div>Also, they were the first recipe I've ever used a shallot in! If you've never cooked with a shallot before it's a cross between an onion and garlic. It's in a bulb like garlic, but the taste and smell is more similar to an onion. But the bonus of shallots is that they don't make you cry while cutting them up and they don't give you bad breath. Bonus!</div><div><br />
</div><div><span class="Apple-style-span" style="font-family: georgia;">I<span class="Apple-style-span" style="font-size: medium;">ngredients:</span></span></div><div><span class="Apple-style-span" style="color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px;"></span><br />
<span class="Apple-style-span" style="color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px;"></span><br />
<span class="Apple-style-span" style="color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px;"><ul style="margin-bottom: 14px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-origin: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: medium;">1/2 teaspoon </span></span></span><a class="crosslink" debug="13 23" href="http://www.foodterms.com/encyclopedia/salt/index.html" style="outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: medium;">kosher salt</span></span></span></a><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: medium;">, plus more for the cooking water</span></span></span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-origin: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: medium;">1 pound fresh green beans</span></span></span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-origin: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: medium;">1 large shallot</span></span></span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-origin: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: medium;">1 to 2 tablespoons extra-virgin olive oil</span></span></span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-origin: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: medium;">Freshly ground black pepper</span></span></span></li>
</ul><div><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="line-height: 15px;"></span></span><br />
<span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="line-height: 15px;"></span></span><br />
<span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="line-height: 15px;"><h2 style="margin-bottom: 7px; margin-left: 0px; margin-right: 0px; margin-top: 7px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 2px;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: medium;">Directions</span></span></span></span></h2><div class="instructions" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div style="line-height: 21px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: medium;">Bring a medium pot of cold water to a </span></span></span><a class="crosslink" debug="38 41" href="http://www.foodterms.com/encyclopedia/boil/index.html" style="outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: medium;">boil</span></span></span></a><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: medium;"> over high heat and salt it generously. Trim the stem end off the green beans. </span></span></span><a class="crosslink" debug="121 124" href="http://www.foodterms.com/encyclopedia/peel/index.html" style="outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: medium;">Peel</span></span></span></a><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: medium;"> and finely</span></span></span><a class="crosslink" debug="137 140" href="http://www.foodterms.com/encyclopedia/chop/index.html" style="outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: medium;">chop</span></span></span></a><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: medium;"> the shallot.</span></span></span></div><div style="line-height: 21px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: medium;">Drop the green beans into the boiling water and cook, uncovered, until </span></span></span><a class="crosslink" debug="230 234" href="http://www.foodterms.com/encyclopedia/crisp/index.html" style="outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: medium;">crisp</span></span></span></a><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: medium;"> tender, about 4 minutes. Drain in a </span></span></span><a class="crosslink" debug="272 279" href="http://www.foodterms.com/encyclopedia/colander/index.html" style="outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: medium;">colander</span></span></span></a><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: medium;"> set in the sink and rinse with very cold water until cool. </span></span></span><a class="crosslink" debug="340 344" href="http://www.foodterms.com/encyclopedia/drain/index.html" style="outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: medium;">Drain</span></span></span></a><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: medium;"> well and pat dry with paper towels. (The vegetables can be prepared up to this point, up to 4 hours ahead.)</span></span></span></div><div style="line-height: 21px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: medium;">Heat the olive oil in a large skillet over medium heat. Add the</span></span></span><a class="crosslink" debug="522 528" href="http://www.foodterms.com/encyclopedia/shallot/index.html" style="outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: medium;">shallot</span></span></span></a><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: medium;"> and cook, stirring occasionally, until the shallot is just golden, about 2 minutes. Add the green beans, increase the heat to high, and cook, stirring occasionally, until the </span></span></span><a class="crosslink" debug="705 709" href="http://www.foodterms.com/encyclopedia/beans/index.html" style="outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: medium;">beans</span></span></span></a><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: medium;"> are heated through, about 4 minutes. Season with the 1/2 teaspoon salt and some pepper and serve immediately.</span></span></span></div><div style="line-height: 21px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2dsWq00cBGshgBVzLDRINZHEarRxBPZsoxkGWS7gTEyKsbKcEMqMr7PgIxYDt9ZlKWGNAcg0HBMxOxP67NoE-wOVnDMPdTLy8thzk12pf2vnZ9aGSl87nZ0YcFNB048L0RSLvwZpYw28/s1600/DSC00465.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2dsWq00cBGshgBVzLDRINZHEarRxBPZsoxkGWS7gTEyKsbKcEMqMr7PgIxYDt9ZlKWGNAcg0HBMxOxP67NoE-wOVnDMPdTLy8thzk12pf2vnZ9aGSl87nZ0YcFNB048L0RSLvwZpYw28/s320/DSC00465.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuR1P93cPqRWrZFger2LE9Sz4hKt27utYsw_net6OQVevGKdcM_-ZXo7f-URnguDqfetUg1kFgMmpCRtHzRwP_dqLw_9QsCF9x7YA2EDuVyReFd3XzAACdm_OJlarmXojeoh7cIzNi0Rw/s1600/DSC00471.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuR1P93cPqRWrZFger2LE9Sz4hKt27utYsw_net6OQVevGKdcM_-ZXo7f-URnguDqfetUg1kFgMmpCRtHzRwP_dqLw_9QsCF9x7YA2EDuVyReFd3XzAACdm_OJlarmXojeoh7cIzNi0Rw/s320/DSC00471.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9xnfEDBeU-IOemdEbJACsWOAuzVFYepYK7vwAXfvrX2kHrJgS7R8QeZn00rLV0_VdxdPF3M3t4HyKSDZErR1DNNU-F9nWVqYENTSyiJUPP2j9ffDYwZJQ_TqLpsWz9JWGnTXZfqZuT1E/s1600/DSC00473.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9xnfEDBeU-IOemdEbJACsWOAuzVFYepYK7vwAXfvrX2kHrJgS7R8QeZn00rLV0_VdxdPF3M3t4HyKSDZErR1DNNU-F9nWVqYENTSyiJUPP2j9ffDYwZJQ_TqLpsWz9JWGnTXZfqZuT1E/s320/DSC00473.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: medium;"><br />
</span></span></span></div><div style="line-height: 21px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="color: black; font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;">Best side dish ever! Enjoy!</span></span></div><div style="line-height: 21px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="color: black; font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;">Much Love,</span></span></div><div style="line-height: 21px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="color: black; font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"> Jess</span></span></div></div></span></span></div></span></div><div><br />
</div>Jess http://www.blogger.com/profile/12261805510053225341noreply@blogger.com2tag:blogger.com,1999:blog-4029395181704117185.post-35772151467010093342011-04-25T19:00:00.003-05:002011-04-25T19:24:43.463-05:00Roasted Garlic<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I'm back and feeling soooo much better. It turns out that I had a severe sinus infection and it kicked my butt for about a week and a half. But after the old faithful Z-Pack and lots and lots of sleep I'm back in the kitchen! </span><br />
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</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I made a fabulous meal that I was super excited about for Easter Sunday! But since that blog would be way too long I decided to break each dish from the meal into a separate blog. </span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I started with roasted garlic to put on rustic bread. And it turned out beautifully. It's a super easy recipe to make and it ups the caliber of just plain old bread or store bought garlic bread. </span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Roasted Garlic:</span></b></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">*<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span">Preheat oven to 400 degrees F</span></span></span></div><div><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 18px;">*Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.</span> </span></span></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjevbkkhrh2LC0i5GVnVBJyAdtnOOLwXeV96ypiIvke0xN4esICA9voBIBTYsVWPXj9DhrjwJuH0exB5bBOCHPfdqDJkLhShP7xaR0pOSfONYjtObaZaZwL_7rI0W9D_biNr0IwMFEXT-M/s1600/DSC00463.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjevbkkhrh2LC0i5GVnVBJyAdtnOOLwXeV96ypiIvke0xN4esICA9voBIBTYsVWPXj9DhrjwJuH0exB5bBOCHPfdqDJkLhShP7xaR0pOSfONYjtObaZaZwL_7rI0W9D_biNr0IwMFEXT-M/s320/DSC00463.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is what it should look like before roasting.<br />
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</tbody></table><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">*Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.</span></span></span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 18px;"></span></span></span><span class="Apple-style-span" style="line-height: 18px;">*Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.</span></span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 18px;"></span><span class="Apple-style-span" style="line-height: 18px;">*Eat as is or mash with a fork and use for cooking. Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.</span></span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyot4Ode7I1aAyNwm7gd4CdxkdgUvwfNDVpBr-zPz9VKWi56C0LU_AlNyN1SUEda2uYVMHuzpeTCt-AtlZvcbQDFIUiXFw6cj1msndHI0hD99VqH4RCCq0jz9c2ylDKreyirQd6V20H6I/s1600/DSC00472.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyot4Ode7I1aAyNwm7gd4CdxkdgUvwfNDVpBr-zPz9VKWi56C0LU_AlNyN1SUEda2uYVMHuzpeTCt-AtlZvcbQDFIUiXFw6cj1msndHI0hD99VqH4RCCq0jz9c2ylDKreyirQd6V20H6I/s320/DSC00472.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is the end result! Delicious!!!</td></tr>
</tbody></table> <span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">This is definitely my new favorite and easiest recipe! I promise once you've tried it you won't ever go back to frozen garlic bread again! :)</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 18px;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">Much Love and Deliciously Bad Breath,</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 18px;"> -Jess</span></div><div><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: inherit; line-height: 18px;"><br />
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</span></span></span></div>Jess http://www.blogger.com/profile/12261805510053225341noreply@blogger.com0tag:blogger.com,1999:blog-4029395181704117185.post-10041711430374189842011-04-16T11:41:00.003-05:002011-04-16T12:00:17.073-05:00My 1st ~ Dierberg's School of Cooking classI love to drink wine, but honestly I don't know much about wine. I know what I like and what I dislike, but that all changed a bit last night. Thanks to my friend, Liz. Last month was my birthday and Liz decided she was going to take me to a class at the <a href="http://www.dierbergs.com/school.aspx">Dierberg's School of Cooking</a>. ☺ What a great gift!!!<br />
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Last night we attended a Pairing Food & Wine Class, which we both loved. It was taught by a Certified Wine Educator named, <a href="http://www.dierbergs.com/School/Meet+Our+Culinary+Team/Ted+Fuehne.aspx">Ted Fuehne</a>. He does wine tastings and events all over the area. Since we signed up to be on his mailing list, I'm sure you will be hearing more about him and the wines he will teach us about. Last night we got to sample 6 different wines from <a href="http://www.cupcakevineyard.com/">Cupcake Vineyards</a>. Did you know that all Cupcake Vineyards wines are only $10 at Dierbergs? Ted then paired each Cupcake selection with something from the Dierberg's deli department. Which by the way, have some really great items to help you create a perfect dinner party without having to lift a finger in the kitchen. I obviously love to cook, but I'm also not opposed to using quality, freshly prepared foods to make the evening more easy for the host. Dierbergs is the perfect place to help you achieve that. <br />
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Here is a what we enjoyed:<br />
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<a href="http://www.cupcakevineyard.com/index.cfm?method=storeproducts.showDrilldown&productid=b79c5f35-c7b3-91a4-8e04-8b2db948ad11&ProductCategoryID=29bc4112-1cc4-fbb6-2373-a69c8fa03ac4&WineryID=bca904c8-1cc4-fbb6-23fc-d5da2a3e03f1&WineTypeID=&ProductType=&wineVarietalID=&wineRegionID=&vintage=&lowprice=&highPrice=&WineBrandID=&WineAppellationID=&lowletter=&highletter=&OrderBy=PXPC.DisplayOrder%20Asc,%20P.ProductName%20ASC&ShippingState=IL">Mosel Riesling (Germany)</a> - paired with mild cheddar and creamy havarti cheese and fruit - I started enjoying wine about 10 years ago while visiting wineries in Missouri. I started out with a Riesling similar to this one. If you are new to wine, this would be a great selection to start off. It's fruity, not too overly sweet and a great wine for sipping on a hot summer night. It would be really nice to pair with spicy Asian food, but just sweet enough to enjoy by itself after dinner.<br />
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<a href="http://www.cupcakevineyard.com/index.cfm?method=storeproducts.showDrilldown&productid=3d406caa-f4ed-e1d2-bee1-c665f17bd6ca&ProductCategoryID=29bc4112-1cc4-fbb6-2373-a69c8fa03ac4&WineryID=bca904c8-1cc4-fbb6-23fc-d5da2a3e03f1&WineTypeID=&ProductType=&wineVarietalID=&wineRegionID=&vintage=&lowprice=&highPrice=&WineBrandID=&WineAppellationID=&lowletter=&highletter=&OrderBy=PXPC.DisplayOrder%20Asc,%20P.ProductName%20ASC&ShippingState=IL">Sauvignon Blanc (New Zealand) </a>- paired with penne pasta in a creamy and garlicky Alfredo sauce - this was my least favorite only because I'm not a fan of the more "grapefruity" wines. This grape makes wines that are just too simply too tart for my taste. Strong flavors of limes, lemons and grapefruit shine through. I was surprised though the way it balanced out against the garlic in the Alfredo sauce and I would probably like this with a garlic roasted chicken and grilled asparagus. So, while this wasn't my favorite, I enjoyed learning about how to pair it and make it more easy on my palette. <br />
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<a href="http://www.cupcakevineyard.com/index.cfm?method=storeproducts.showDrilldown&productid=3d37a8c4-0abc-95b7-5d50-b59419852d76&ProductCategoryID=29bc4112-1cc4-fbb6-2373-a69c8fa03ac4&WineryID=bca904c8-1cc4-fbb6-23fc-d5da2a3e03f1&WineTypeID=&ProductType=&wineVarietalID=&wineRegionID=&vintage=&lowprice=&highPrice=&WineBrandID=&WineAppellationID=&lowletter=&highletter=&OrderBy=PXPC.DisplayOrder%20Asc,%20P.ProductName%20ASC&ShippingState=IL">Chardonnay (California)</a> - paired with roasted chicken. I was very surprised with this selection as well. Typically Chardonnays are too "oaky" for me and I don't care for them. This however was more buttery, soft and smooth. Ted said that many vineyards are realizing the strong oak flavor is overpowering and not enjoyed by most people so they are starting to age them in stainless steel barrels or not aging it as long in the oak barrels. This particular wine was only aged for 9 months in oak barrels which made the toasty oak very subtle and I really enjoyed it with the roasted chicken. The wine took on a creamy buttery flavor up against the slow roasted flavors. This would have also been good paired with the salmon we had with our next selection. I would like to pair this with roasted chicken breast stuffed with a compound butter of blue cheese and spicy peppercorn bacon and see how that turns out.<br />
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<a href="http://www.cupcakevineyard.com/assets/client/File/Tasting%20Notes/CUP_TN_SHIR_09.pdf">Shiraz (Australia)</a> - paired with lemon-pepper salmon. I learned last night that Shiraz and Syrah are actually the same grape. Syrah was renamed when it moved from the Southeastern part of France even further Southeast to the Australian region. It is still known as Syrah when grown in France, but when it is grown in Australia, South Africa, New Zealand, Chile, and Argentina it is known as Shiraz. Even though they are the same grape they taste completely different depending on the region it was grown in. Shiraz is not normally a favorite of mine. It is always so peppery to me and just not something I like to sit and sip on. However, last night was a perfect example of when paired with the right food the wine can take on totally different flavor than what you expect. The spicy notes of the wine paired perfectly against the spicy lemon-pepper seasoning on the salmon and really married together well. I would probably serve this with a spicy shrimp stir fry, or my spicy drunken marinara with pasta.<br />
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<a href="http://www.cupcakevineyard.com/index.cfm?method=storeproducts.showDrilldown&productid=3a06ddbf-a2fc-24ec-7fb2-f398e3d566f1&ProductCategoryID=29bc4112-1cc4-fbb6-2373-a69c8fa03ac4&WineryID=bca904c8-1cc4-fbb6-23fc-d5da2a3e03f1&WineTypeID=&ProductType=&wineVarietalID=&wineRegionID=&vintage=&lowprice=&highPrice=&WineBrandID=&WineAppellationID=&lowletter=&highletter=&OrderBy=PXPC.DisplayOrder%20Asc,%20P.ProductName%20ASC&ShippingState=IL">Malbec (Argentina)</a> - paired with barbecued beef and cubed blue cheese. OMGosh!!! By far my favorite pairing of the night. I personally had never even heard of Malbec. Ted explained it as "the other Merlot" so I was sure I was going to like it. Wow! I was so right!. The nose on this was dry and leathery, then you are surprised by the soft velvety texture and the flavors of chocolate, blueberries and plums. It does finish with a hint of oak, but not too overpowering. The best part of this tasting was when you paired it against the blue cheese and the BBQ beef. DEEE--LISH!!! If you don't like blue cheese, than you wouldn't like that regardless. BUT if you do!!! This was the <a href="http://www.rothkase.com/blue.html">Buttermilk Blue</a> found in the deli section of Dierbergs and by far the best blue cheese I have ever had. Especially when paired with this fruity and intense Malbec. If blue cheese isn't your thing, you can still enjoy this wine with the BBQ Beef which was equally delicious and when you put all three together it was like heaven. ♫♪♫♪ ANGELS SINGING ♫♪♫♪<br />
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We still had one more to go though.....<br />
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<a href="http://www.cupcakevineyard.com/index.cfm?method=storeproducts.showDrilldown&productid=3a056577-a18c-5b8e-ecbb-b4a4c9473d20&ProductCategoryID=29bc4112-1cc4-fbb6-2373-a69c8fa03ac4&WineryID=bca904c8-1cc4-fbb6-23fc-d5da2a3e03f1&WineTypeID=&ProductType=&wineVarietalID=&wineRegionID=&vintage=&lowprice=&highPrice=&WineBrandID=&WineAppellationID=&lowletter=&highletter=&OrderBy=PXPC.DisplayOrder%20Asc,%20P.ProductName%20ASC&ShippingState=IL">Petite Sirah (California)</a> - paired with Beef au Jus and CHOCOLATE!!!! Petite Sirah is very dark in color. Almost black. Honestly, by this point of the tasting....I was very wine happy and still so caught up with loving the Malbec and blue cheese combo that I didn't pay much attention to the Petite Syrah. I do know this was great with both pairings, especially the chocolate!!! Probably not something I would chose to drink though. I like a dark red, but this was a little too bold for me. I would however love to cook with this. It would be a great sauce for pork or beef by making it into a simple reduction. It would also be great in a beef stew. <br />
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Overall, I had a super fabulous time with a great friend and I'm looking forward to many more Dierbergs School of Cooking classes with ALL of my wonderful friends and family.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcFG5sKrGH_X44_rl-08bzSaF_bpLJxekWJwbm9nJBwvZBj7rN78wMEMFD8uvxMOm24_e474i5xDIQlQlL3RSIM2C13TZBNzQWYK9KdAb0j9n7-KKGgohgRwLuM2YLVzMg2xqSQSvjnkw/s1600/Me+%2526+Liz.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcFG5sKrGH_X44_rl-08bzSaF_bpLJxekWJwbm9nJBwvZBj7rN78wMEMFD8uvxMOm24_e474i5xDIQlQlL3RSIM2C13TZBNzQWYK9KdAb0j9n7-KKGgohgRwLuM2YLVzMg2xqSQSvjnkw/s400/Me+%2526+Liz.jpg" width="355" /></a></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4029395181704117185.post-34540593557646311062011-04-16T08:17:00.000-05:002011-04-16T08:17:31.604-05:00Denied....I normally wouldn't do this...but I feel the need to share with you the fact that I made something the other night and well....it sucked!!! My husband wouldn't even eat it and he eats everything!!!<br />
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It was a recipe that I doctored up a bit. Maybe it was the fact that I doctored it up and I should have just left it alone. I'm not sure, but like I said IT SUCKED! I of course still ate it because I truly do eat EVERYTHING.<br />
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The recipe was a "takeout fakeout" of <a href="http://www.foodnetwork.com/recipes/melissa-darabian/sesame-chicken-recipe/index.html">Sesame Chicken</a> found at Food Network from <a href="http://www.foodnetwork.com/melissa-darabian/index.html">Melissa d'Arabian</a> the winner of season five of <i>The Next Food Network Star. </i>I love how she is a mother and likes to fix healthy and affordable meals for her family. I also love the "takeout fakeout" concept.....this however....not so much.<br />
<br />
I doctored it up by adding some panko breadcrumbs to the chicken after coating it in the flour. I thought this would give it some extra crunch. I also made a glaze of sweet chili sauce, fresh orange zest and juice. I honestly think that it was not my additions to this recipe that made it so gross. You could really taste the raw flour on the chicken. Now, I did omit the butter that she poured over the chicken and THAT is probably where I went wrong. I just lightly sprayed the chicken with olive oil, because really butter? You might as well deep fry it if you are going to pour butter over it. Right?<br />
<br />
So, I don't think it needs to be deep fried, but next time I just may go ahead and lightly fry the chicken in a skillet and just to be on the safe side reduce the glaze in sauce pan rather than having to thicken it with cornstarch. That may just be the trick. OR omit the flour and just use the panko breadcrumbs OR just pick up the phone and order takeout. ☺<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1aWRwEYRGsrFa3PgGbtI1Bjq7lN_cmkwvWSdlIDiXXVIxh1v1mDMlNBaJdhCj34u8pUMKpukdTIHb3xaEA1BD0-ym3wAsHDi2khRr9cnGFQQJZjX_Kt4Fl4VzwhGp3r1wKTEQnEWtAO8/s1600/seasame+chicken+007.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1aWRwEYRGsrFa3PgGbtI1Bjq7lN_cmkwvWSdlIDiXXVIxh1v1mDMlNBaJdhCj34u8pUMKpukdTIHb3xaEA1BD0-ym3wAsHDi2khRr9cnGFQQJZjX_Kt4Fl4VzwhGp3r1wKTEQnEWtAO8/s200/seasame+chicken+007.jpg" width="200" /></a></div>In the meantime....it did look kind of pretty, right??? <br />
<br />
Too bad it just didn't taste pretty and that is what really counts.<br />
<br />
<br />
So...for all of you who think I don't screw stuff up.....you're wrong! <br />
<br />
I do....I just normally don't blog about it.<br />
<br />
<span style="font-size: x-large;">☺</span> Jessica DudleyUnknownnoreply@blogger.com2tag:blogger.com,1999:blog-4029395181704117185.post-38438616101038012042011-04-15T07:31:00.002-05:002011-04-15T07:33:28.701-05:00MIASorry for the hiatus faithful readers... I'm sick! Mondo sick! And since I still have to go to work (I never call off unless I'm puking) my evenings are being filled up by sleep and not blogging. <div>But I promise I will return with an outstanding recipe this weekend! :)</div>Jess http://www.blogger.com/profile/12261805510053225341noreply@blogger.com1tag:blogger.com,1999:blog-4029395181704117185.post-53405179919108115872011-04-05T20:37:00.007-05:002011-04-07T13:36:07.855-05:00Grown Up Grilled CheeseMy all time favorite comfort food is grilled cheese. Who doesn't love creamy melted cheese. I loved nights when we would have grilled cheese and soup for dinner. And I really loved when the grilled cheese was made with velveeta. The more cheese the better! <br />
<div><br />
</div><div>Now that I'm older we still have grilled cheese nights, but now they're "Gourmet Grilled Cheese". Basically grilled cheese for the big kids in your life. I've made a couple different variations and I encourage you to do the same. Try mine and then invent your own! Be creative! </div><div><br />
</div><div>Obviously the basic ingredients are bread and butter or margarine. You know the gist. Margarine on the outside and cheese in the middle. I stick with that basic idea but then mix up the inside ingredients. </div><div><br />
</div><div>Here are two of my favorite variations: (I use vienna bread, but feel free to use your favorite bread on any of these.)</div><div><br />
</div><div>Gourmet Grilled Cheese #1: On the inside of the bread spread pesto. Use some fresh mozzarella and tomato slices. Seriously, this grilled cheese is hands down my favorite! The flavor combinations are delicious. I crave this! <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXGWiDFvLSShfi5eFYnpekcihNvQ1VYbn1M53DvhbXcq9bce9IvguDpjfCuT7II_H-4CWLMPTSoSx8HqG7kin5lfaITbJ35wSM-9uR7ec9A6wFeGT4lJ6jSgnexaW0sSnlEnb5qDk8YzI/s1600/GC4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXGWiDFvLSShfi5eFYnpekcihNvQ1VYbn1M53DvhbXcq9bce9IvguDpjfCuT7II_H-4CWLMPTSoSx8HqG7kin5lfaITbJ35wSM-9uR7ec9A6wFeGT4lJ6jSgnexaW0sSnlEnb5qDk8YzI/s320/GC4.jpg" width="320" /></a></div><br />
</div><div><br />
</div><div>Gourmet Grilled Cheese #2: Use shredded sharp cheddar or colby jack. Add bacon slices and tomato slices. (If you're feeling health conscious use turkey bacon.) This is my dad's favorite. Last time I made it he had me make him another one after he had devoured the first.</div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaX4eR5Ylfs3ZKyeDRtxAnEkLp7tfblWgyOd8FI9QBJE98jl7NtelKRAIm48UI_ophyphenhyphengZHo6GJs5Su2jFyXuEJGat9kP8cTJMq_OSi9r8AG9RFIHsYRX6SQhvofAwh4Ej0_qQeKtcQIQ8/s1600/GC3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="194" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaX4eR5Ylfs3ZKyeDRtxAnEkLp7tfblWgyOd8FI9QBJE98jl7NtelKRAIm48UI_ophyphenhyphengZHo6GJs5Su2jFyXuEJGat9kP8cTJMq_OSi9r8AG9RFIHsYRX6SQhvofAwh4Ej0_qQeKtcQIQ8/s320/GC3.jpg" width="320" /></a></div><br />
</div><div>You should cook all of these like any other grilled cheese. Flip over after first side is browned. And cook until cheese it melted. And remember...the more cheese the better! It's called grilled "cheese" for a reason! :)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsJGJAutmQKwSExIlDLPEuI8q6ZFYy7WMWwqNEJ-SD5OgUwpN5RBMr-gqzANcDwFOUbEUs15dhC20SHNKsVDolT42D3nf9X9bzrxxmZVHfrma_G594Lm4DiXVMFhnmAbwVSwTolp_wDi0/s1600/GC5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="171" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsJGJAutmQKwSExIlDLPEuI8q6ZFYy7WMWwqNEJ-SD5OgUwpN5RBMr-gqzANcDwFOUbEUs15dhC20SHNKsVDolT42D3nf9X9bzrxxmZVHfrma_G594Lm4DiXVMFhnmAbwVSwTolp_wDi0/s320/GC5.jpg" width="320" /></a></div><br />
</div><div><br />
</div><div>Much Love,</div><div>-Jess </div><div><br />
</div><div>And please please please if you get creative and come up with your own grown up grilled chesse please send it to me so I can try it too! </div>Jess http://www.blogger.com/profile/12261805510053225341noreply@blogger.com4tag:blogger.com,1999:blog-4029395181704117185.post-54634644647665389392011-04-05T19:33:00.000-05:002011-04-05T19:33:42.978-05:00Grilling Time!!!Are you ready to get your grill on??? Me too!!! <br />
<br />
I love to grill. It's fast and healthy, which makes it perfect for our weeknight meals. I usually plan on grilling some sort of extra meat too...just for salads and quick lunches throughout the week.<br />
<br />
Here is a taste of some of the grilling I did over the weekend. Enjoy!<br />
<br />
<u><b>GRILLED LEMON-GREEK CHICKEN PITA POCKETS </b></u><br />
<u><b>(Serves 4)</b></u><br />
<br />
<u><b></b></u><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgutZ4bSmBBFTr9AjPTl9XZfe8wVrWhyphenhyphenDR_zMeWQz1bUaRRcoCFqZGEVzkVUFofDpk4ffieYrFXGMOKzP0sUrQOaZ2bm8j0aGXIYiCxFHG4HC0jjBAFwuuqg7Ip1q7jfRMUjh0kbxliUmE/s1600/Blog+Stuff+002.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgutZ4bSmBBFTr9AjPTl9XZfe8wVrWhyphenhyphenDR_zMeWQz1bUaRRcoCFqZGEVzkVUFofDpk4ffieYrFXGMOKzP0sUrQOaZ2bm8j0aGXIYiCxFHG4HC0jjBAFwuuqg7Ip1q7jfRMUjh0kbxliUmE/s400/Blog+Stuff+002.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Served along side of Parsley Potatoes! </td></tr>
</tbody></table>3 T dried Greek Seasoning (or use the recipe below)<br />
1 lb. of boneless skinless chicken breast<br />
2 lemons<br />
1/2 cup olive oil<br />
2 oz. reduced fat feta cheese<br />
2 Roma tomatoes, thinly sliced<br />
2 cups lettuce, shredded<br />
4 whole wheat pitas pockets, halved<br />
1/2 cup Tzatziki Sauce (recipe below)<br />
<br />
Pound each chicken breast to 1/2 inch thickness. In a large zip-top bag combine the zest and juice of the lemons, olive oil, Greek seasoning and chicken. Marinate for at least 2 hours, but overnight is best. Heat grill to medium-high heat. Grill chicken for approximately 10 minutes on each side or until the internal temperature reaches 160°F. Be sure to discard any unused marinade.<br />
<br />
After chicken is cooked; take off the grill and place under aluminum foil to let it rest for at least 5 minutes. Slice the chicken into strips. Stuff each pita half with 1/4 cup lettuce, 2 tomato slices, 2 oz. grilled chicken, 1/2 oz of feta and one tablespoon of tzatziki sauce. Serve along the side of parsley potatoes. <br />
<br />
<u><b>PARSLEY POTATOES</b></u><br />
Depending on the size either half or quarter one pound of red potatoes. Boil potatoes for approximately 7 minutes. Saute cooked potatoes with 1 T olive oil and 1/4 cup of chopped fresh parsley. Season with salt and pepper to taste. <br />
<br />
<u><b>GREEK SEASONING </b></u><br />
1 T dried Rosemary<br />
1 T dried Italian Seasoning<br />
1 T dried Tarragon<br />
1/2 tsp dried dill weed<br />
<br />
If you have a fancy spice grinder GREAT...but if not...crush in a small glass bowl using the back of a wooden spoon. ☺<br />
<br />
<b><u>TZATZIKI SAUCE</u></b><br />
2 - 5oz. containers of plain Greek Yogurt<br />
1 medium cucumber - peeled, seeded and finely chopped<br />
1/4 tsp. garlic powder<br />
2 T fresh parsley, finely chopped<br />
1 tsp. sea salt<br />
1/2 tsp. white pepper<br />
<br />
In a medium sized bowl combine cucumber, garlic powder, parsley, salt and pepper. Take half of the cucumber mixture and blend together in a blender with one container of the yogurt. Combine blended mixture with the remaining cucumber and the other container of yogurt. Cover and refrigerate for at least 2 hours for the best flavor.<br />
<br />
<u><b><br />
</b></u><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5-JTOphy8nOwE5mNs36TzumZNzWW6L8k8k7-44AAqwFAERCpv2zIKGH17Npd90XkRkbge0n9bFwl1Gx_ihmTQyiujJtL0XT1oTkrxuWfmj2FxrqkF9Z2QzPU1lvDcSi0ASnuAHeZxEAI/s1600/Blog+Stuff+001.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5-JTOphy8nOwE5mNs36TzumZNzWW6L8k8k7-44AAqwFAERCpv2zIKGH17Npd90XkRkbge0n9bFwl1Gx_ihmTQyiujJtL0XT1oTkrxuWfmj2FxrqkF9Z2QzPU1lvDcSi0ASnuAHeZxEAI/s320/Blog+Stuff+001.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Who says you can't have it all?</td></tr>
</tbody></table><u><b>GRILLED PINEAPPLE PARFAITS</b></u><br />
Peel and slice a fresh pineapple into 3/4 inch thick slices. You can core the pineapple as well, but you don't have to. Place the slices on the grill. The amount of time needed on the grill is going to depend on how ripe your pineapple is, so just watch it. When it starts to caramelize and soften - it's ready! <br />
<br />
Slice the pineapple into chunks. The core is going to still be pretty tough, so if you haven't already removed it make sure you cut around it. <br />
<br />
Layer it in a glass with granola and your favorite yogurt. Dig in!!!<br />
<br />
Ice cream is also wonderful paired with grilled pineapple or peaches. :) The natural sugars from the warm fruit mixing with the melting ice cream. Mmmmm....Mmmm...Good :)<br />
<br />
OH...and a drizzle of honey makes it even better!!!<br />
<br />
Happy Grilling,<br />
♥ Jessica Dudley<br />
<i>xoxo</i>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4029395181704117185.post-51219750296760341672011-04-03T15:18:00.002-05:002011-04-04T09:29:59.425-05:00REVIEW: Gyro House, St. Louis, MO (Delmar Loop)<a href="http://www.facebook.com/#!/profile.php?id=100000063568953">Gyro House</a><br />
6152 Delmar Blvd.<br />
St. Louis, MO 63112<br />
314-721-5638<br />
<br />
Okay, so for my portion of this review, I'm going to try and keep this short and sweet. I love gyros and saw a $50 gift certificate online for only $12.50...so I bought it.<br />
<br />
<u>We ordered:</u><br />
Greek Salad - $5.45<br />
Spanakopita - $4.90<br />
Saganaki - $4.90<br />
Combo Plate (1/2 of a Gyro, lamb kabob, chicken kabob & rice) - $10.10<br />
3 Gyros - $5.45 each - one w/ added feta cheese $1<br />
4 fountain drinks $???<br />
<br />
Now, that I'm adding this up...I've either forgot something, those were some really expensive drinks, maybe they added gratuity, or maybe they just plain messed something. The woman taking our order did seem confused about something? Anyway, our bill came out to be somewhere around $56??? Hmmmm??? Oh well. <br />
<br />
REVIEW ~ Short Version: <br />
Go with the gyro and the saganaki!!!!<br />
<br />
<strong>Greek Salad</strong>: nothing special.<br />
<br />
<strong>Spanakopita</strong>: terrible! I normally love spinach pie...that is when it's done right. It's supposed to be like a spinach and feta quiche of sorts in between flaky, buttery, layers of phyllo dough. This was just plain gross. The dough was like chewing on rubber, there was barely any filling and what filling was there had an overwhelming taste of dill. Weird.<br />
<br />
<strong>Saganaki</strong>: WONDERFUL served with fresh, soft, but slightly chewy pita! It's hard to go wrong with the something that is simply <u>Fried Cheese</u>, right!!! Yummy!!!<br />
<br />
<strong>Combo Plate</strong>: The lamb & chicken kabobs were kind of dry, but seasoned well. It only came with 1/2 Gyro and a side of rice...which is fine....but it didn't say that. I don't like sneaky menus.<br />
<br />
<strong>Gyros</strong>: The actual reason we went in the first place and it was TERRIFIC! Very tasty and probably the best I've ever had.<br />
<br />
<strong>OVERALL</strong>: Ehhh....probably wouldn't go again. Sadly, even if I had a coupon. If I want good greek food...I'll stay on this side of the river and eat at Fazzi's in Collinsville. My suggestion is Gyro House should really just close up shop and have a food truck rambling around town selling only GYROS and FRIED CHEESE!!! Now we are talking!!! Oh, and they have one funky shared bathroom/storage room. Weird.<br />
<br />
Ha....short and sweet....who the heck am I kidding!!!<br />
<br />
Happy Eating!!! ♥ Jessica Dudley<br />
<br />
Now it's on to me I guess! And I don't really have much to say because I agree with Jessica completely.<br />
<br />
I loved the fried cheese and the Gyro's. The tzatziki sauce was really good. I was also not a fan of the spinach pie (Olga's does a better job). The Greek Salad definitely looked like I could have made it at home.<br />
<br />
I don't really think I'll go back there again. It was fun doing the review together with Jessica. And a special amazing thanks to Jen and Jarrod who joined us. I had a great time that evening, but I think it was mostly because of the company and conversation. Gyro House, bring on the food truck! Jessica, Jen, and Jarrod...let's try out Fazzi's next time we want Gyros!<br />
<br />
And those bathrooms were really strange with the storage shelves I felt like I was in the back room of the restaurant.<br />
<br />
Much Love!<br />
-Jess Loftus<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr8X2W6jLZzZa7QxGIKJQnG44bnIK3VPLxNoHx45bW2FvL2qDiHZgGY3j9oHwGh8gX_6oGOAqcccU81zH3-nQf8wecbe20dHdyon38smZsT9sB6WkmHXXCD_dh0WWji2zJCHbIzxla87c/s1600/GR1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr8X2W6jLZzZa7QxGIKJQnG44bnIK3VPLxNoHx45bW2FvL2qDiHZgGY3j9oHwGh8gX_6oGOAqcccU81zH3-nQf8wecbe20dHdyon38smZsT9sB6WkmHXXCD_dh0WWji2zJCHbIzxla87c/s320/GR1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Greek Salad</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_a9Xjh8idrqzj1TnEO0Nbnc4yMt9hgNXb63tqCcMKFHmtMbd_8dUL_E092HzauZcW9DuOr_U9Z9PcFaPtXfglUrM6yRz7Iyx3nO38T1yAKMbrnQPSxNNqdmgS7vHsHvXfVO7T-eInbX8/s1600/GR2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="178" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_a9Xjh8idrqzj1TnEO0Nbnc4yMt9hgNXb63tqCcMKFHmtMbd_8dUL_E092HzauZcW9DuOr_U9Z9PcFaPtXfglUrM6yRz7Iyx3nO38T1yAKMbrnQPSxNNqdmgS7vHsHvXfVO7T-eInbX8/s320/GR2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Saganaki</span></td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhscmjEjg-SW0qBGOfh7vPS9J-cn26KKzWoEJrjuvi_cOncpE0-UCou_mCmbOvg6L3dU8cRHqTIUGQ9vRAlUgsgaSWFcNY3LkBvS6kV2OxKr6JkqyCvE6k79_cVM99GknBs6iPyEcBAwvE/s1600/GR3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhscmjEjg-SW0qBGOfh7vPS9J-cn26KKzWoEJrjuvi_cOncpE0-UCou_mCmbOvg6L3dU8cRHqTIUGQ9vRAlUgsgaSWFcNY3LkBvS6kV2OxKr6JkqyCvE6k79_cVM99GknBs6iPyEcBAwvE/s320/GR3.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Spanakopita</span></td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJcJJv-NsJK3uoToOgzs4egd1brkPrnHTEA6E3IebUryMhsBWHms6qJxV7qoteFYTQiuYVgl1c016Sr080tNXj5WB5YbGsw99F6MS1U7iuy3qKxilNdGxr4hfAhSlnX7tYvKWm7kcz35Q/s1600/GR4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJcJJv-NsJK3uoToOgzs4egd1brkPrnHTEA6E3IebUryMhsBWHms6qJxV7qoteFYTQiuYVgl1c016Sr080tNXj5WB5YbGsw99F6MS1U7iuy3qKxilNdGxr4hfAhSlnX7tYvKWm7kcz35Q/s320/GR4.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Combo Platter</td></tr>
</tbody></table>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4029395181704117185.post-10570550098953474382011-03-31T20:08:00.000-05:002011-03-31T20:08:43.547-05:00Drunken MarinaraIn honor of this St. Louis holiday ~ Cardinal's Opening Day....DRUNKEN & RED marinara seem appropriate, don't ya think? Thought so. ☺<br />
<br />
My marinara recipe can be used for so many things. Use it traditionally with all types of pastas, serve it over grilled chicken, fish or beef, use it as pizza sauce...heck you could probably eat it as a soup. It is chunky, but you can easily blend it if you would rather have a smooth marinara. I actually use it both ways. I blend it to use as a pizza sauce, but I like it chunky over grilled chicken. My favorite is when it's smothering my meatballs. I've taken meatballs and drunken marinara in a slow cooker to parties....no leftovers!!! However, if you would happen to have leftover sauce it does freeze well.<br />
<br />
So here it is. I hope you enjoy it as much as I have.<br />
<br />
<span style="font-size: large;"><b><span style="color: red;">GO CARDS</span></b>!!!!!</span><br />
<u><b><br />
</b></u><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqTdYv86sSAFqQPSwXYihs2kID1i9gQrbLOvOJBC3cKG2IY-Uq92zfO5A6ra8uksJWdohglsHspDBR1G2s2J20Hjpe8b5ZUtjdEeM8WCxQ1hZzzeyGZOeh0HciiPqtS_LBzDHlfCtpqps/s1600/drunken+marinara+001.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqTdYv86sSAFqQPSwXYihs2kID1i9gQrbLOvOJBC3cKG2IY-Uq92zfO5A6ra8uksJWdohglsHspDBR1G2s2J20Hjpe8b5ZUtjdEeM8WCxQ1hZzzeyGZOeh0HciiPqtS_LBzDHlfCtpqps/s320/drunken+marinara+001.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Any type of beer will work or you can substitute with broth.</td></tr>
</tbody></table><u><b>INGREDIENTS</b></u><br />
<br />
2 tsp. olive oil<br />
3 garlic cloves, minced<br />
2 cups green peppers, finely diced<br />
1 medium onion, finely diced<br />
1 large carrot, finely diced<br />
1 large celery stalk, finely diced<br />
2 tsp. dried Italian seasoning<br />
1/2 cup dark brown sugar<br />
2 tsp. salt<br />
1 tsp. black pepper<br />
1/2 - 1 tsp crushed red pepper flakes (to taste)<br />
1/4 cup Worcestershire sauce<br />
1/4 cup apple cider vinegar<br />
28 oz. canned tomatoes, crushed<br />
28 oz. canned tomatoes, diced<br />
1 - 12 oz. beer<br />
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<u><b>DIRECTIONS</b></u><br />
<br />
In a large 8 qt. stock pot; heat oil to med-high heat. Saute peppers, onion, carrot, celery and garlic for approximately 8 minutes until vegetables are tender. Add Italian seasoning, brown sugar salt, pepper, pepper flakes, Worchestershire sauce and vinegar. Cook for 1-2 minutes. Stir in remaining ingredients. Cover and bring to a slow boil. Simmer uncovered over low heat for approximately 30 - 40 minutes; until desired consistency is reached.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSnHHWrI25zJrVUDHVtv4VlAi6KALaYAt1Dreuwv_OQyedLiXoaQPKtpvtFkuYygDafq1an8AGZz3ckpegcL9dbbb5GVfg7We06vjCtR1Su0_Fa-TNs1OKSYWdxGxMjAAJ_uWcG2uYNys/s1600/drunken+marinara+003.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSnHHWrI25zJrVUDHVtv4VlAi6KALaYAt1Dreuwv_OQyedLiXoaQPKtpvtFkuYygDafq1an8AGZz3ckpegcL9dbbb5GVfg7We06vjCtR1Su0_Fa-TNs1OKSYWdxGxMjAAJ_uWcG2uYNys/s320/drunken+marinara+003.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chunky Drunken Marinara</td></tr>
</tbody></table>SERVES: 20 (approximately 1/2 cup per serving)Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4029395181704117185.post-352167849449237032011-03-28T21:15:00.007-05:002011-03-28T21:38:26.935-05:00The Pizza TourCook.Eat.Drink.Repeat and a few friends had a fabulous dinner last week at Gyro House. The food was great and the conversation was even better. And I promise there will be pics and a review coming soon, but tonight I want to talk about...PIZZA!<br />
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</div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiziUlkDL2mih6s0IH0EFzzKIx44pnboI85m3QmBJPzwG5Lxxp4EhoB-xr_kTjnmbGMzEeUQZtynqmhw2OgU0qve5651sm9VV4Xrn47KLApeVvAPHKwpHZe3gWrXkihlo66VvbPDteIQwE/s1600/P1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiziUlkDL2mih6s0IH0EFzzKIx44pnboI85m3QmBJPzwG5Lxxp4EhoB-xr_kTjnmbGMzEeUQZtynqmhw2OgU0qve5651sm9VV4Xrn47KLApeVvAPHKwpHZe3gWrXkihlo66VvbPDteIQwE/s320/P1.jpg" width="275" /></a></div>Pizza is probably my favorite food. I tend to joke that I could eat it everyday, but I'm pretty sure if it came down to it I would definitely be able to do that. And if you asked me right now what would I want my last meal to be I would hands down choose the Margherita Pizza from <a href="http://www.peelpizza.com/home.html">Peel Wood Fired Pizza </a> Eating that pizza is pure bliss to me. It tastes exactly what I have always imagined pizza from Italy tasting like. It's simple. It's delicious. It's my favorite.<br />
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</div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi60oFA5U-GOuw3mnD4PDR9Cj4kZUiU2Kzp5wvpfZdGy7F2TZlygU_X2ZEiI3CFdQavrYghqGxRdLmxZp-8tTPDI74IciDf3lRe9Co3XYqeDit-qMrX3aHPdptF7bMOsVx5gi0HqsvGkf4/s1600/P2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi60oFA5U-GOuw3mnD4PDR9Cj4kZUiU2Kzp5wvpfZdGy7F2TZlygU_X2ZEiI3CFdQavrYghqGxRdLmxZp-8tTPDI74IciDf3lRe9Co3XYqeDit-qMrX3aHPdptF7bMOsVx5gi0HqsvGkf4/s320/P2.jpg" width="273" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
</div><div><div class="separator" style="clear: both; text-align: center;"></div>My love for this particular Margherita Pizza lead to a discussion about all our favorite pizza places while eating dinner last week. And from there we came up with The Pizza Tour of 2011. And now we need your help... Please leave a comment with your favorite pizza place and what you like to eat there. Or a comment with a pizza place you've been dying to try. And this summer Jessica and I, along with our fabulous volunteers who also love pizza are going to visit as many of these places as we can and come up with our favorites!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5bvs__AFBiDIBgAZWup9uEmPJlF4sE8yD-YdnmTcSPJcXq7lm6UAvQC3fvid19yiN_7vDP4Brpp47yWn2t5izoEZtYzLyQ83bJ_M35cNUIUWfDG67_GJoTzc8ObMhSJZb6JVG8CUIdXw/s1600/P3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5bvs__AFBiDIBgAZWup9uEmPJlF4sE8yD-YdnmTcSPJcXq7lm6UAvQC3fvid19yiN_7vDP4Brpp47yWn2t5izoEZtYzLyQ83bJ_M35cNUIUWfDG67_GJoTzc8ObMhSJZb6JVG8CUIdXw/s320/P3.jpg" width="275" /></a></div><br />
</div><div>Thanks for your help! And if you're willing to eat some pizza with us, let me know!</div><div><br />
</div><div>Much Love!</div><div>-Jess<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTdn2RFMI762mFovOMy3mnSuFDXjGsRaCnvoAnWlL5_bjjnWQZMphTvRhKM4Hrm95muQnMGd8QK_wV86-YC-4RZzRjIQztEZaUbUM_RxZTwYFELHspqF7YQ7KaGZENMGOSpqQ61QnNfOE/s1600/P4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTdn2RFMI762mFovOMy3mnSuFDXjGsRaCnvoAnWlL5_bjjnWQZMphTvRhKM4Hrm95muQnMGd8QK_wV86-YC-4RZzRjIQztEZaUbUM_RxZTwYFELHspqF7YQ7KaGZENMGOSpqQ61QnNfOE/s320/P4.jpg" width="275" /></a></div><br />
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</div></div>Jess http://www.blogger.com/profile/12261805510053225341noreply@blogger.com6tag:blogger.com,1999:blog-4029395181704117185.post-14939575612854765222011-03-27T21:50:00.003-05:002011-03-27T21:52:21.979-05:00BirthdaysHappy Happy Happy Birthday to Jessica!!! <div><br /></div><div>I, of course, had to wish her a formal "Happy Birthday" on our blog! </div><div><br /></div><div>I hope you had a fabulous day and that someone cooked you a great birthday dinner! :)</div><div><br /></div>Jess http://www.blogger.com/profile/12261805510053225341noreply@blogger.com1tag:blogger.com,1999:blog-4029395181704117185.post-24733247816463885692011-03-23T17:57:00.005-05:002011-03-23T19:09:22.049-05:00Mexican LasagnaI love Mexican food! Salsa, tacos, enchiladas, chimichangas, nachos, etc. From Taco Bell to a small town joint I've never met a Mexican meal that I didn't like. <br />
<div><br />
</div><div>I'm always creating new recipes at home and I made this one up probably about 5 years ago. I've always made this with full fat ingredients, but this time I decided to use low fat ingredients. And honestly I really couldn't tell the difference. If you feel like living on the wild side when making this then everywhere I say "low fat" or "fat free" you can use regular. And for those of you watching your waistline like me and have found yourselves doing weight watchers each serving is 7 points.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Peckkdj8-8Gltu9O9ycSS0CIlEyLQgYMgIbc7d3fomXVaxM2NWjJ8XOejmKrE4R9Xm96-FPpGteQnsFF4-T6yOFVTkSrH8-dAek7pGLN5EsZqmiVwBWM_14mZmM_jC6uVuKRHyFjls0/s1600/ML1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Peckkdj8-8Gltu9O9ycSS0CIlEyLQgYMgIbc7d3fomXVaxM2NWjJ8XOejmKrE4R9Xm96-FPpGteQnsFF4-T6yOFVTkSrH8-dAek7pGLN5EsZqmiVwBWM_14mZmM_jC6uVuKRHyFjls0/s320/ML1.jpg" width="320" /></a></div><br />
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</div><div><b>Ingredients:</b></div><div>8oz light cream cheese (softened)</div><div>8oz low fat sour cream</div><div>4 skinless boneless chicken breasts</div><div>6 medium whole wheat tortillas</div><div>1 cup fat free refried beans</div><div>2 cups reduced fat Weight Watchers Mexican Cheese</div><div>2 Packets Taco Seasoning, with one Tbsp held back (I used Pampered Chef's taco seasoning this time, but I've used the store bought packets in the past.)<br />
Tomatoes<br />
Lettuce<br />
Salsa (whichever degree of spiciness you prefer)</div><div><br />
</div><div><b>Directions:</b> (makes 12 servings)</div><div>*Dice up the four chicken breasts while raw into small pieces. Add chicken to skillet on medium heat along with one of the packets of taco seasoning and cook. Once cooked set aside to cool down chicken. <br />
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*In mixing bowl mix together: cream cheese, sour cream, refried beans, and taco seasoning. (I use a mixer, but you can mix it by hand if you prefer.) This mixture is absolutely delicious! There is always some extra that I like to use for dipping tortilla chips or veggies in.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0jzw8-gKKj-avXQKv2GEmvqXkz8hucko-OfUgIAwIwHVIofaO8DrEzyknSIpdQzu5caH9GPeTfZGc0lbBrvDQNwWOcDzNd8BuSkDM6nbLls1fi17rq90cztc_JdJ_j8mt1TgLscV1gPU/s1600/ML7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0jzw8-gKKj-avXQKv2GEmvqXkz8hucko-OfUgIAwIwHVIofaO8DrEzyknSIpdQzu5caH9GPeTfZGc0lbBrvDQNwWOcDzNd8BuSkDM6nbLls1fi17rq90cztc_JdJ_j8mt1TgLscV1gPU/s320/ML7.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzFEPgIQ4z3AIo-RqFYhRg99-qkjnx8VttfNc4rATEgaHYoLd4sDGHLoszBfs2ag2x46l2c2ZZOc_jRWQXjxo47VJSyfv3uO4jsBXhdR4x9PF018DkpwDyhIbd75tyWkuE_c9XnAw0zpo/s1600/ML8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzFEPgIQ4z3AIo-RqFYhRg99-qkjnx8VttfNc4rATEgaHYoLd4sDGHLoszBfs2ag2x46l2c2ZZOc_jRWQXjxo47VJSyfv3uO4jsBXhdR4x9PF018DkpwDyhIbd75tyWkuE_c9XnAw0zpo/s320/ML8.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div>*Lightly grease a 9x13 pan. (I know Jessica doesn't like to use the cooking spray, but I use Schnucks brand Canola Oil Cooking Spray.) Spread the "Delicious Mixture" on one side of two tortillas and then put them in the bottom of the pan. Next put a layer of chicken. Then a layer of shredded cheese. Repeat this layering one more time. Then use two more tortillas, the "delicious mixture", and then shredded cheese for the final layer. (I love tomatillo salsa, but my brother isn't a huge fan of really spicy stuff so I just put a small amount of salsa on one of the layers.) Once the final layer is complete, sprinkle the Tbsp of held back taco seasoning on the top.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjayreGycLiJa6qEjZcc4WIiTqNckdEK-ezpLbYw6Pcow_z6jqBCqqznpNTeYRMGS59gQ6FvJ4UYkyxY3vPudFtHuWBUOS_d7pMHmeZ-fQMAtTWvGUtC19JnOxHERUqg3IIqMgQKtj6e-I/s1600/ML9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjayreGycLiJa6qEjZcc4WIiTqNckdEK-ezpLbYw6Pcow_z6jqBCqqznpNTeYRMGS59gQ6FvJ4UYkyxY3vPudFtHuWBUOS_d7pMHmeZ-fQMAtTWvGUtC19JnOxHERUqg3IIqMgQKtj6e-I/s400/ML9.jpg" width="400" /></a></div><br />
</div><div>*Cook for 20-30 mins on 325 until all the cheese on top is melted and slightly brown. (Remember the chicken is already cooked through so all you are really doing is heating the lasagna up.) <br />
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</div><div>*Cut into 12 pieces. Serve with your favorite taco toppings. I use salsa, tomato and lettuce, but be CREATIVE! My dad and brother are very picky so I don't put anything crazy out with this dish. But other ideas would be...diced onions, black olives, jalapeños, etc. (You could also cook these ingredients into the lasagna to add more deliciousness to your layers.)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiQc7EMZWGdeNPmuaBthdLgKMowIHf1xJ2Nr7vP8468u3gnGV5TMXBREaBowK31-uhyMEP3NhcYn1-kNL56Df97o0GCwcHmk9bdpR2ojhC_gKOFwhW_Qze9Zp5DsFwh4kF5VDsI47YS9Q/s1600/ML11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiQc7EMZWGdeNPmuaBthdLgKMowIHf1xJ2Nr7vP8468u3gnGV5TMXBREaBowK31-uhyMEP3NhcYn1-kNL56Df97o0GCwcHmk9bdpR2ojhC_gKOFwhW_Qze9Zp5DsFwh4kF5VDsI47YS9Q/s320/ML11.jpg" width="320" /></a></div><br />
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</div><div>This is definitely one of my favorite "creations" and I hope you feel the same! And if you do try this recipe, get a little creative and make it your own. And then let me know what taco toppings you used! Ole! </div><div><br />
</div><div>Much Love.</div><div>Jess</div><div><br />
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</div></div>Jess http://www.blogger.com/profile/12261805510053225341noreply@blogger.com5tag:blogger.com,1999:blog-4029395181704117185.post-55845309579754367592011-03-21T21:28:00.001-05:002011-03-21T21:28:42.079-05:00The Lonely OnionThis is what happens during a never ending kitchen remodel. <br />
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You lose things.<br />
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Even onions.<br />
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The good news: you find them again :) <br />
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Anyone who knows me knows that the wall-o-gadgets at Bed Bath and Beyond is one of my favorite places on earth. Well, there and the bargain cookbook section of Borders. I absolutely love them both! Even if I already had everything on the wall along with all the cookbooks in the world...it wouldn't matter...I would still love to look. *Sigh*<br />
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Now, anyone familiar with The Sound of Music knows that a few of Julie Andrew's favorite things include crisp apple strudels and schnitzel with noodles. Well, whatcha know....me too!!! Yes, I do love Julie Andrews, apple strudels and noodles very much, but I also have a few other favorite things and I wanted to share them with you. However, I don't think I'll be writing the lyrics to a song about them anytime soon. Enjoy!<br />
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Here we go...in no particular order! <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN_7u62qJ-MtlJfpA2HDuM7YmFpJa_qiMZcX5nvQrfdMa2t4tV76XJFtAghI3JbsrzuW3Qw_EgkMtw-B74Iyesvp8oDdCckLGCke02UbubJW3KHKUjhGTFAMBNByGKm92JNV52-ziX9NM/s1600/Blog+Stuff+011.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN_7u62qJ-MtlJfpA2HDuM7YmFpJa_qiMZcX5nvQrfdMa2t4tV76XJFtAghI3JbsrzuW3Qw_EgkMtw-B74Iyesvp8oDdCckLGCke02UbubJW3KHKUjhGTFAMBNByGKm92JNV52-ziX9NM/s320/Blog+Stuff+011.jpg" width="240" /></a></td><td style="text-align: center;"></td><td style="text-align: center;"></td><td style="text-align: center;"></td><td style="text-align: center;"></td><td style="text-align: center;"></td><td style="text-align: center;"></td><td style="text-align: center;"></td><td style="text-align: center;"></td><td style="text-align: center;"></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mr. Misto & Digital Food Scale</td></tr>
</tbody></table> <b><u>#1 - <a href="http://www.amazon.com/gp/product/B00004SPZV/ref=pd_lpo_k2_dp_sr_1?pf_rd_p=486539851&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B00004SPZT&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=1E6BPJDZM7WJ8FY7XB18">Mister Misto</a> Olive Oil Sprayer</u></b><br />
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I love this product for so many reasons. First, did you know that aerosol cooking spray has a chemical in it that will ruin your non-stick cookware? Well, it does. Second, I said chemical. Do you like spraying chemicals into your food? No? Than get one of these. For around $10 you can refill with your own oil and keep on using. These types of products have been known to get clogged and stop working. I've had mine for well over a year now and it keeps on keepin' on. The trick is after you use it just twist the nozzle to release the unused pressure before storing away. I got mine at Bed Bath & Beyond. The list price was $9.99, but they always have 20% off coupons floating around. Otherwise, click on the name above to order it from <a href="http://www.amazon.com/">Amazon</a>.<br />
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<u><b>#2 - Digital Food Scale</b></u><br />
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My food scale is the Weight Watchers Food Scale that I paid WAY to much for - especially when less than a year later they changed the points program and now the whole reason I purchased this particular one is completely useless. I digress. I still use this scale (because it's currently the only one I've got) for the weight measurements of food. My suggestion - just find a decent digital scale. Something that has a tare button (resets to zero after placing a bowl or something on it) and weighs in grams and ounces is plenty good. No need to go all fancy. With smartphones than now scan UPC codes to tell you how many calories are in a serving...who really needs a scale to do that for us, right? Heck, I won't be surprised when you can lay your IPhone down at some point and it becomes a scale. Hmm...maybe I should talk to Apple about that?!?!?!<br />
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<u><b>#3 - <a href="http://www.amazon.com/Oil-Dispenser-With-Measuring-Tube/dp/B0000VLZIA/ref=pd_sim_k_2">Progressive Pro - Oil Dispenser with Measuring Tube</a></b></u><br />
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I first saw <a href="http://en.wikipedia.org/wiki/Alton_Brown">Alton Brown</a> talk about this on his<a href="http://www.foodnetwork.com/"> Food Network</a> show, <a href="http://www.foodnetwork.com/good-eats/index.html">Good Eats</a>. He always has cool little gadgets and this was something I simply had to have. Well, I googled and searched everywhere only to find out Progressive Pro had discontinued this item. I even went as far to email their corporate headquarters to find out 1) if it was true 2) if so, would they ever bring it back and 3) if so, did they have just one extra hanging around the office somewhere???? Well, no luck. BUT wait....fast forward to my 2010 Amazon Christmas Shopping Extravaganza and BAM...right in front of my face was this beautiful little device. A couple clicks and it was mine!!! There are so many fun things you can do with it. I'm boring...I keep canola oil in mine, but you can make flavored oils by adding fresh rosemary sprigs or whole garlic cloves inside. You can put homemade dressing inside and easily know how much you are putting onto your salads. I suppose, it doesn't even have to be used with oil. Anything liquid should easily dispense from this fun little gadget. :)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcdLejwXOSyZ_bGVbEeX0Ohga5zwnvZTrandAjtuGq0yAZNoS1A2mi35ioh5L_p9pOdU25you9xb_E1RTWgLbNTHjFKzzamTGotsIVnKiVHtgSRonxpV8obdzwXHngUgSR0X4gvC6eXlg/s1600/Blog+Stuff+007.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcdLejwXOSyZ_bGVbEeX0Ohga5zwnvZTrandAjtuGq0yAZNoS1A2mi35ioh5L_p9pOdU25you9xb_E1RTWgLbNTHjFKzzamTGotsIVnKiVHtgSRonxpV8obdzwXHngUgSR0X4gvC6eXlg/s320/Blog+Stuff+007.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A weight watchers dream!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz4dEP7YnYUCkKn6A7FhrlQ2pdiNR7hlTN-1440tYZyjIYCh2KMisrU7Kd7WU-0PPikji-RXXQtzD-eDZ9R8s7x3HtShvx1LwNZQFLUwAqFGwLQAADrVEUl758i6s85i1mTOOML4yU6SY/s1600/Blog+Stuff+008.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz4dEP7YnYUCkKn6A7FhrlQ2pdiNR7hlTN-1440tYZyjIYCh2KMisrU7Kd7WU-0PPikji-RXXQtzD-eDZ9R8s7x3HtShvx1LwNZQFLUwAqFGwLQAADrVEUl758i6s85i1mTOOML4yU6SY/s200/Blog+Stuff+008.jpg" width="150" /> </a></td><td style="text-align: center;"></td><td style="text-align: center;"></td><td style="text-align: center;"></td><td style="text-align: center;"></td><td style="text-align: center;"></td><td style="text-align: center;"></td><td style="text-align: center;"></td><td style="text-align: center;"></td><td style="text-align: center;"></td><td style="text-align: center;"></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Easy to Read</td><td class="tr-caption" style="text-align: center;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxkyxCJioAzBXeI2CmAxk9Lbh3HDt5WZUpPq0gRGVJFcuurVANWZtN7rrVCSjFlEHeN4BhAsyWfJUO9lJvzu2hlgUyUnnT_Yv_bHD735aabdf9TvJaUbKrCSocZB6Zq48FsokNqkvvNKQ/s1600/Blog+Stuff+009.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxkyxCJioAzBXeI2CmAxk9Lbh3HDt5WZUpPq0gRGVJFcuurVANWZtN7rrVCSjFlEHeN4BhAsyWfJUO9lJvzu2hlgUyUnnT_Yv_bHD735aabdf9TvJaUbKrCSocZB6Zq48FsokNqkvvNKQ/s200/Blog+Stuff+009.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Perfect Gift for the gadget lover in your life!!!</td><td class="tr-caption" style="text-align: center;"><br />
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<u><b>#4 - <a href="http://www.post-it.com/wps/portal/3M/en_US/Post_It/Global/Home/Products/Flags/?PC_7_RJH9U5230OT440II987MUE3CE0_nid=8C9TRTJ8GBgsQF4PQ1K69MglSMXWLH127Tbl">Post It Flags</a></b></u><br />
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These things are great for marking the pages of recipes in cookbooks that you want to try. If you are a cookbook lover like me, it can become overwhelming at the amount of new recipes you are wanting to try. With these tabs it makes it easy to go back to a cookbook later and see the recipes that jumped out at you in the first place. Also, with the different colors available you could categorize them such as Chicken, Beef, Healthy, Splurges....however you want. Fun, fun, fun!!!<br />
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<u><b>#5 - <a href="http://www.cookinglight.com/">Cooking Light</a> - Website, Magazines & Cookbooks</b></u><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4_uS91fcXBSLbyXwnfI4T2QpJzNer895dyabolvPRxZjfIuRDfP-yzJpQhNbFaLRpAlaCm71tWahQYQYV9zdTNY93cVE8Mktg7Z14UN14ChZthd9r4DHAU6JzhiGupkMeGTwnUoeQ3pU/s1600/Blog+Stuff+024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4_uS91fcXBSLbyXwnfI4T2QpJzNer895dyabolvPRxZjfIuRDfP-yzJpQhNbFaLRpAlaCm71tWahQYQYV9zdTNY93cVE8Mktg7Z14UN14ChZthd9r4DHAU6JzhiGupkMeGTwnUoeQ3pU/s320/Blog+Stuff+024.jpg" width="240" /></a></div>This particular cookbook has became one of my favorites as you can tell by all the Post It Flags. No matter what you are craving you can find a healthy version with Cooking Light. Whether you subscribe to their magazine, browse around on their website or have their cookbooks. Fast, easy, healthy meals are easily found. A busy, working mom's dream come true. Thank you Cooking Light!!!<br />
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<u><b>#6 - Tattered Cookbooks</b></u><br />
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I recently came across a new blog called <a href="http://tatteredcookbook.com/">Tattered Cookbook</a>. It is a sister blog to another favorite blog of mine <a href="http://ceramiccanvas.com/">Ceramic Canvas</a>. Anyway, it got me thinking of my two favorite tattered cookbooks of all time. A few years ago my grandma, Norma, suffered a major stoke and had to go live in a nursing home. While looking through her belongs before her jerk of a companion auctioned off her house and everything in it, I found a large plastic tote filled with cookbooks and hand written recipes. (Yes, I'm still a little bitter if you can't tell). Anyway, other family members would have to fight me for these! Take the Kitchen Aid Stand Mixer ( I already have one anyway), take all her cookware, silverware, glassware, whatever....THESE cook books were mine!!!! After getting home that evening, I sat on the living room floor with that tote like a kid at Christmas, and two cook books jumped out at me.<span style="font-weight: bold;"></span> The first, <span style="font-weight: bold;">Better Homes and Gardens FIRST EDITION, ninth printing - circa 1953 </span>and the second, <span style="font-weight: bold;">Betty Crocker's New Picture Cook Book FIRST EDITION, sixth printing - circa 1961</span>. <br />
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Surprisingly they are still in fairly good condition, a few splatters here and there, a few rips, BUT the pages are brittle, yellowed, and smelly from having to live in almost 50 years of cigarette smoke. They are probably in such good condition only because she had meticulously put those little white hole protectors on almost every single page of both cookbooks. Who does that? My grandma. That's who. She does have some pages marked with old metal paper clips. They are all so gross and smelly, but that is the beauty of these tattered old cookbooks. I love them so much!!! <br />
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Before her stroke, my grandma, was a feisty red head with a cigarette in one hand and a cup of coffee in the other. She read cook books like novels, just like me. I can close my eyes and picture her, sitting at her kitchen table flipping through the pages of these cookbooks, so deep in thought that the ash of her cigarette grows longer and longer as it sits in the nearby ashtray. Someday that will be me. Minus the smokes. :)<br />
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Not that it mattered, but they were vintage cook books and I was curious to see what, if any, value they had. The BHG was selling for a little over $100. The Betty Crocker was somewhere around $325. This of course would probably be for a non-tattered, non-smokey book, but to me....these books are priceless. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrT5W9gMWTINNyEmWM1pRejV-dKX1-_ycX2p_tJx5GnvMjLrWa2mzFWsESSVylOYDAfxS8I6ruzoRKio39D0Rdlqz_CQdkicu7hPSAVjRg9EiNan8R7T7ukmRirZczLptyMGpBOIyD0jU/s1600/Blog+Stuff+027.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrT5W9gMWTINNyEmWM1pRejV-dKX1-_ycX2p_tJx5GnvMjLrWa2mzFWsESSVylOYDAfxS8I6ruzoRKio39D0Rdlqz_CQdkicu7hPSAVjRg9EiNan8R7T7ukmRirZczLptyMGpBOIyD0jU/s400/Blog+Stuff+027.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My two all time favorite cookbooks!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZMry4MVKLRyRn-eNdaWVODOs-FTns-WuIlPZqoC9HUzOMHEPTc_aLQ_5wy-AK-TqU1SVsLCWXpZW_dlclZKWTtOxE91drx6wL0y82zp0QXR07jIjI5-W6k0mLE5OgvlxIvGW7D-NMMfQ/s1600/Blog+Stuff+028.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZMry4MVKLRyRn-eNdaWVODOs-FTns-WuIlPZqoC9HUzOMHEPTc_aLQ_5wy-AK-TqU1SVsLCWXpZW_dlclZKWTtOxE91drx6wL0y82zp0QXR07jIjI5-W6k0mLE5OgvlxIvGW7D-NMMfQ/s400/Blog+Stuff+028.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is a page on Appetizers. I'm not too sure about the weird liver sausage pineapple thingy, but how cool are the Pretzel Pops!!! Cubed cheese or sausage topped with a halved olive and speared with a pretzel stick. Don't be surprised if you see this at my next get together. :)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvBtRTFaTgeIE6aRRjeVuFatA_cZkEddEU5Gyw0ZLTPCOxZRQtpwfAdge3YYjphi5XkXsiKkt7XeaMBuOaVmGnIGEGsNBasQvB5pxnn9rI968JcC23PPTv9_1-LXRQxLcIZblBH93bhBg/s1600/Blog+Stuff+030.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvBtRTFaTgeIE6aRRjeVuFatA_cZkEddEU5Gyw0ZLTPCOxZRQtpwfAdge3YYjphi5XkXsiKkt7XeaMBuOaVmGnIGEGsNBasQvB5pxnn9rI968JcC23PPTv9_1-LXRQxLcIZblBH93bhBg/s400/Blog+Stuff+030.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">On this page it seems as though the fruit kabob and beloved Cheese Ball were new adventures in appetizers. The illustrations are also funny in both books. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKk95tX6VW1qEtSQsEq2kWHR8uxn0KQGcEl1rEHzGcpH8mh5yxzliGSuGephIkFg-MhyHKxOQPzqVt6ThnjPh3vQgJIiS0_0Rts873RXAx-fug-LcOBnMwtmk5bj6ATqNCx471mkRigBA/s1600/Blog+Stuff+029.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKk95tX6VW1qEtSQsEq2kWHR8uxn0KQGcEl1rEHzGcpH8mh5yxzliGSuGephIkFg-MhyHKxOQPzqVt6ThnjPh3vQgJIiS0_0Rts873RXAx-fug-LcOBnMwtmk5bj6ATqNCx471mkRigBA/s400/Blog+Stuff+029.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">♥ Tattered, brittle, yellowed and smelly...I wouldn't want them any other way ♥</td></tr>
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<u><b>#7 - <a href="http://us.microplane.com/microplanekitchentools.aspx">Microplane®</a></b></u><br />
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Microplane® is the maker of what I think are the world's best graters. My two favorites are the mini grater and the medium ribbon grater. The mini is perfect for hard cheeses, fresh ginger, nutmeg, and garlic. As well as fine chocolate shavings and citrus zest. The medium ribbon grater is also perfect for hard cheeses and makes beautiful chocolate shavings for desserts. If you don't have one of these. You should. Cool little tip: No pickle relish? Shave your pickles!!! Who ever thought I would get to say "shave your pickles" out loud? Blogging rocks!!!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifPPmmzAbdQr3up0dqmE8nuJIQao94nyRK98lgcrlKsrnHeRZlh1td7yxRsISM2MIKpvtW6ME5dFefgFR-WCCUkh0cUdOWBqd1ftgVDHZUO4EpY44bJ7tiiYu43ahdB2Wi6mI1N5_DWtU/s1600/Blog+Stuff+025.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifPPmmzAbdQr3up0dqmE8nuJIQao94nyRK98lgcrlKsrnHeRZlh1td7yxRsISM2MIKpvtW6ME5dFefgFR-WCCUkh0cUdOWBqd1ftgVDHZUO4EpY44bJ7tiiYu43ahdB2Wi6mI1N5_DWtU/s320/Blog+Stuff+025.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These also make great gifts!!!</td></tr>
</tbody></table><u><b>#8 - <a href="http://www.pamperedchef.com/">Pampered Chef</a></b></u><br />
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I probably don't have to talk much about these because who doesn't already know about and love Pampered Chef. I've probably got just about every gadget they make. Along with the Deep Covered Baker, the new and improved can't cut your fingers off Mandolin, muffin tins, spatulas, scrapers, stone baking sheets, metal baking sheets, measuring cups, cookbooks and everything in between. Here are a few of my most used and favorite in betweens.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK_Yxu340xVBuQOWG01PSZ0DDz2f21EgNh8JST6xsrLPSzXhGzfEs_kbWSdtLwFU7b8J7GzQFN1uQg_-GcWoctUyiv3KtougBJ4AHEiSvnUQ4mjAnm0yWlPsW4aDdwbqeJEY4SXCRRUmE/s1600/Blog+Stuff+026.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK_Yxu340xVBuQOWG01PSZ0DDz2f21EgNh8JST6xsrLPSzXhGzfEs_kbWSdtLwFU7b8J7GzQFN1uQg_-GcWoctUyiv3KtougBJ4AHEiSvnUQ4mjAnm0yWlPsW4aDdwbqeJEY4SXCRRUmE/s320/Blog+Stuff+026.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My kids love their PBJ made with the little sandwich press-n-seal. I use the scoops all the time for the perfect sized cookies, muffins, peanut butter, you name it!!! The pineapple slicer/corer and the apple slicer/corer is so fast and easy. Tip: Use the pineapple slicer first on your pineapple and then use the apple slicer on the pineapple...it makes perfect little pineapple strips. Kids love it!!!</td></tr>
</tbody></table><u><b>#9 - Food Blogs</b></u><br />
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These blogs put anything I post to shame. Their pictures are absolutely amazing (hence the reason I often refer to them as my food porn), and they make it easy for the home cook to feel comfortable in their kitchens by often times giving step by step instructions which include pictures. If you want to see how a real food blogger rolls...check out these pros, but come back here too! Amateur food bloggers need love too!!!<br />
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<a href="http://www.kevinandamanda.com/recipes/">Kevin & Amanda</a><br />
<a href="http://twopeasandtheirpod.com/">Two Peas and Their Pod</a><br />
<a href="http://www.doyouknowthemuffinpan.com/">Do You Know The Muffin Pan?</a><br />
<a href="http://ceramiccanvas.com/">Ceramic Canvas</a><br />
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<u><b></b></u><br />
<u><b>#10 - Memories</b></u><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcLzrkK4lCAnVm2QEp3_2aQ6Q4lnJ_y6zAHOU9hXArYetZoPZpI-xVOO8XSnqd4Zl3GTF5aTjurarFVjncCD38h-BvR3eXUCGS0ORVqryWYREh12TllxzQjn7adUE61dOmRLmJrYnkUU0/s1600/march+2011+016.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcLzrkK4lCAnVm2QEp3_2aQ6Q4lnJ_y6zAHOU9hXArYetZoPZpI-xVOO8XSnqd4Zl3GTF5aTjurarFVjncCD38h-BvR3eXUCGS0ORVqryWYREh12TllxzQjn7adUE61dOmRLmJrYnkUU0/s200/march+2011+016.jpg" width="200" /></a></div>Memories. Kitchen memories. Food memories. Family sitting around the table memories. My favorite memories revolve around food, family and friends. I know some of what I do is rubbing off on my kids because the other day I caught my seven year old sitting at the table taking this picture of his half ate <a href="http://cookeatdrinkrepeatx2.blogspot.com/2011/03/long-days-at-work.html">bruschetta burger</a>. Such a proud moment! LOL :)<br />
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Now, stop reading my lame blog and go make your own favorite food memories. Enjoy!Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-4029395181704117185.post-17499675513495227712011-03-16T19:33:00.005-05:002011-03-16T20:21:42.967-05:00Perfect Roast ChickenThere are a couple of different recipes, techniques, and restaurants I consider cooking/foodie rites of passage. One of them is roasting the perfect chicken and that's what I tackled last week and it turned out FABULOUS! It was a lot easier than I anticipated so I urge you to try this recipe.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmqejSBnYML6KmdPouDATt-KvcirPmGehwVqWln-x8rcVjwEr7Q_zsTsH3CzcN2RrZzcz4gKeU_EeLT52KV_boeK4fBm-3IOVpNI8vGCxPd9FNEcYUvCeKivP6Smxf3kq-22jfPcYILlY/s1600/RC1.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmqejSBnYML6KmdPouDATt-KvcirPmGehwVqWln-x8rcVjwEr7Q_zsTsH3CzcN2RrZzcz4gKeU_EeLT52KV_boeK4fBm-3IOVpNI8vGCxPd9FNEcYUvCeKivP6Smxf3kq-22jfPcYILlY/s320/RC1.jpg" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><u>Ingredients:</u></strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 4-5 pound whole free range chicken</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Kosher salt and freshly ground black pepper</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 lemon halved</div>1 whole garlic bulb halved through the equator<br />
Fresh Rosemary<br />
Fresh Thyme<br />
Fresh Sage<br />
2 sticks unsalted butter, at room temperature<br />
2 cups button mushrooms<br />
Extra Virgin Olive Oil<br />
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<strong><u>Directions:</u></strong><br />
Preheat oven to 400 F. Rinse the chicken with cool water inside and out and pat dry with paper towels. Season the cavity with salt and pepper. Then stuff the cavity with lemon, half of the garlic bulb, a sprig fresh rosemary, 2 sprigs fresh thyme, 1 sprig fresh sage. In a food processor combine butter, 3 cloves garlic (minced), 1 sprig rosemary, 1 sprig thyme, and 1 sprig sage and process until well combined. Season the butter with salt and pepper.<br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwqvopa7aPrrjQNyXpxB_S8r6sygTznstFwZmxBCeHYpX4AlfdbQx1rJ6xPQb5UiIeByaUoiOrkwjGiV5MGt4LylCQwiUnjXhzSCP90qMHGzrto0qqZYlmN6PlaBraQG5inumeQsb7Z7M/s1600/RC3.jpg" imageanchor="1" style="cssfloat: right; margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwqvopa7aPrrjQNyXpxB_S8r6sygTznstFwZmxBCeHYpX4AlfdbQx1rJ6xPQb5UiIeByaUoiOrkwjGiV5MGt4LylCQwiUnjXhzSCP90qMHGzrto0qqZYlmN6PlaBraQG5inumeQsb7Z7M/s320/RC3.jpg" width="320" /></a></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiZFJbsALvsl79hzrlns9UVLKICmyroBmM4-W0eBh4q-IeSO91ytmiAVmm65wGIHGbkJbCLpoMq7j_ZRZKJUPaRJCWsp61Mgr27VGsO323wa3xaqp1-qemFbnArUaiAVdNACqqU6sFoJM/s1600/RC4.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiZFJbsALvsl79hzrlns9UVLKICmyroBmM4-W0eBh4q-IeSO91ytmiAVmm65wGIHGbkJbCLpoMq7j_ZRZKJUPaRJCWsp61Mgr27VGsO323wa3xaqp1-qemFbnArUaiAVdNACqqU6sFoJM/s320/RC4.jpg" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Place the chicken breast side up in roasting pan. Tie the legs of the chicken together with kitchen twine. (In a pinch you can use dental floss.) Rub the herb butter with a pastry brush all over the chicken. Put the mushrooms in the bottom of the pan. Put in all extra garlic cloves, and tear off small parts of all spices and lay on top. Pour a small amount of extra virgin olive oil on the mushrooms. Roast the chicken and mushrooms for 1 hour and 45 minutes until the drumsticks move easily in the sockets and juices run clear. (180 F in the thickest part of the thigh.) Baste the chicken with any extra butter and drippings and rotate the pan every 30 minutes to ensure a crisp golden skin. Remove the chicken to a platter, tent with foil and let stand 10 minutes before carving.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzmbDdMIoCcT3clcbxMTb_V7dbDV1Fk6TNj0tpHIB3c-n1wLsijkVaofYTbJzKSdf0JalvO8u1Cgfq9w4h2Za3aaoKn58bYQsZNA5eTgrPx0-nAlKSNzGxdAWWxJLyEUmC3THXvgY9hFA/s1600/RC5.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzmbDdMIoCcT3clcbxMTb_V7dbDV1Fk6TNj0tpHIB3c-n1wLsijkVaofYTbJzKSdf0JalvO8u1Cgfq9w4h2Za3aaoKn58bYQsZNA5eTgrPx0-nAlKSNzGxdAWWxJLyEUmC3THXvgY9hFA/s320/RC5.jpg" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">This was one of the best roasted chickens I've ever had! The skin was so crisp and the meat was so juicy. The flavors blended perfectly and the mushrooms were amazing. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiepUYRmiGsjq_evFT0BeZtBd3cl905319rqX2qPJHlgPg7f084LJGfamcMxGNAkgsVyb-WcQ9U82qPX9_eZKamOTq2KSiy09GzCkJDDNypnkGJ0t0LrS-RMF5nlVp7pawzL4XcpRlLRAA/s1600/RC6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiepUYRmiGsjq_evFT0BeZtBd3cl905319rqX2qPJHlgPg7f084LJGfamcMxGNAkgsVyb-WcQ9U82qPX9_eZKamOTq2KSiy09GzCkJDDNypnkGJ0t0LrS-RMF5nlVp7pawzL4XcpRlLRAA/s320/RC6.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Rite of passage #1, down!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Much Love,</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">-Jess</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div>Jess http://www.blogger.com/profile/12261805510053225341noreply@blogger.com5tag:blogger.com,1999:blog-4029395181704117185.post-74367133909502401042011-03-15T19:05:00.004-05:002011-03-15T19:15:46.918-05:00REVIEW: Community Helping Produce Co-opFor those of you who are not familiar with the <a href="https://www.communityhelpingscoop.com/index.php?route=common/home">Community Helping Produce Co-op</a> it is a community based produce co-op that serves the St. Louis area and the surrounding communities, including a few areas in the Illinois Metro East. The deliveries run every 2 weeks to the many designated delivery sites throughout the area.<br />
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It's a simple process. From their <a href="https://www.communityhelpingscoop.com/index.php?route=common/home">website</a> you place your order. (Be sure to check the website for the different location's delivery schedules and that will determine when the online ordering becomes available for purchase.) For only $23 you order "a basket". At the time of your order you do not know what produce will be included, but I can assure you it is well worth it. If any of you have looked at the prices of grocery store produce lately $23 is a fantastic deal for the amount of produce you get. The more people that order...the more produce you get. Your $23 is pooled together with the other orders in your group. Then the coordinator works her butt off and finds the best deals, orders cases, bushels, and pounds of different produce. The delivery truck pulls up the day of your delivery and the coordinator along with other group members unload the truck and start dividing out the produce into the awaiting containers. If you get there early you are encouraged to help and there is usually some leftover items that the coordinator offers to those who do so. For example: If a bushel of apples yields 5 apples per basket, and there are 15 apples left from the bushel....those 15 apples are available to grab a couple extra. Some days I don't help, but on those days I <u>do not</u> grab anything extra either. Sorry, just a little pet peeve of mine. Help and you get rewarded, right? Don't assume it's free though...make sure you are given the okay. However, throwing in an extra $1 or $2 is well deserved. These ladies who put this together do a fantastic job and it isn't easy work.<br />
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My first co-op experience (about one year ago) I got the newbie job of bagging 3 bushels of fresh green beans into gallon sized plastic zip top bags. Not a fun job, but there was one extra bag after it was all said and done. Score!!! If you knew how much my family loves fresh green beans....you would understand why I was so excited.<br />
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One of my favorite aspects of this group, is there is no long term commitments like other co-ops and CSA (Community Supported Agriculture) groups. If during the winter months you don't feel like getting out in the elements to pick up your basket, don't order. If during the summer you have your own gorgeous garden in your own back yard, don't order. If you are out of town, or you just feel like going on a Twinkie binge - don't order! Simple as that. Also, don't expect all organic or even all local produce. They try really hard to stay local as much as possible, but bananas, oranges, lemons, limes are a little hard to find local. They do try, but at times it just isn't possible. So...it's produce....the same stuff you find in the grocery store, but cheaper. Period.<br />
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I also love that there are many extras that you can order as well. Currently there are over 200 extra items that can be purchased and picked up at the same time you pick up your basket. Items range from extra fruits and vegetables, different pastas, eggs, jams/jelly, local honey, local made pizza crusts and tortillas as well as fruit butters, peanut butter, jars of pickled vegetables, bulk varieties of nuts and even tortilla chips. This extra added bonus can almost make this a one stop shopping experience. You would still have to go to a grocery store, bakery, or butcher shop for dairy, baked goods, and meat items. Well, I guess you could always bake your own bread and milk your own cows. No?<br />
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So, last week after awaking from my long winter's nap...I placed my order and today I picked it up in Maryville, IL. I highly encourage anyone with a family, who loves a variety of fruits and vegetables, who likes to save money and who can eat the following amounts of produce during a two week period to check it out. It really is a great group and we can all use a little more produce in our lives, right? Okay, enough of my blabbing...this is what I got for only $23.<br />
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1 head of cabbage<br />
1 cantaloupe<br />
1 vidalia onion<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidfn6X-ItmkQblNotaogMW5XJ3LHihyR2vLGwD40ZKmI9XKjQwg9Q2aEE5wt9iYz5CE8L1PyWqKMW2Lzj3VfN09TvIIbpZ-nhcLGW4aP6uHaeW4_CpRRp3wFxQYaedia4-wkTvOL41-hI/s1600/Blog+Stuff+016.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidfn6X-ItmkQblNotaogMW5XJ3LHihyR2vLGwD40ZKmI9XKjQwg9Q2aEE5wt9iYz5CE8L1PyWqKMW2Lzj3VfN09TvIIbpZ-nhcLGW4aP6uHaeW4_CpRRp3wFxQYaedia4-wkTvOL41-hI/s320/Blog+Stuff+016.jpg" width="320" /></a></div>2 bulbs of garlic<br />
4 large red potatoes<br />
6 Roma tomatoes<br />
6 bananas<br />
1 lb. strawberries<br />
8 oz. mushrooms<br />
1 bunch of scallions (green onions)<br />
1 head of leaf lettuce<br />
1 quart of snow peas<br />
1 lb. baby carrots<br />
3 grapefruit<br />
6 gala apples<br />
5 navel oranges<br />
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<u>I also ordered a few extras:</u><br />
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18 oz. local honey (Salem, IL) for $4.75<br />
Bag of 5 lemons/5 limes for $2.75<br />
4oz. green bean chips for $3.15 <br />
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</div>Stay tuned for my first ever video blog review on Green Bean Chips!Unknownnoreply@blogger.com1