tag:blogger.com,1999:blog-48064452377542826762023-11-16T05:56:20.588-05:00My Bitchin' KitchenFood isn't just a necessity, it's a passion.Jenniferhttp://www.blogger.com/profile/04877299301711532252noreply@blogger.comBlogger45125tag:blogger.com,1999:blog-4806445237754282676.post-88492131127271723992011-04-15T19:53:00.005-04:002011-04-15T20:57:12.290-04:00Grilled Chicken with Tamarind Chutney and Basmati Rice<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNTolhliMkzE-_5PWh-RcuaPzvl_IbK68UgvXv2_dEF143J1x0i-Ql_zo2DEH9v_mrKgcY423DimtaIZ9vVTO65R8fouz2HQD3YETCe3SdFMQoBPsSvGR8XAWgNYI-SVP5_9ok01AFRJjb/s1600/DSC_0744.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNTolhliMkzE-_5PWh-RcuaPzvl_IbK68UgvXv2_dEF143J1x0i-Ql_zo2DEH9v_mrKgcY423DimtaIZ9vVTO65R8fouz2HQD3YETCe3SdFMQoBPsSvGR8XAWgNYI-SVP5_9ok01AFRJjb/s320/DSC_0744.JPG" alt="" id="BLOGGER_PHOTO_ID_5595978259789542002" border="0" /></a><br /><br /><br />The husband and I recently enjoyed a tasty meal at a local Indian restaurant. One of our favorite appetizers, yes there were more than one, was ragda patties with tamarind chutney and chickpeas. Of course I had to make an attempt to replicate the taste at home.<br /><br />I found this <a href="http://allrecipes.com//Recipe/sweet-tamarind-chutney/Detail.aspx">recipe</a> online and made a few tweaks to it. The original recipe calls for a lot of sugar and we found it to be a bit too sweet so I'll be cutting it back next time I make this and I reflected that cut in my recipe below. Enjoy!<br /><br /><span style="font-weight: bold;">Ingredients</span><br />2 boneless, skinless chicken breasts<br />1 cup of basmati rice<br />1 3/4 cups of water<br /><br /><span style="font-style: italic;">Tamarind Chutney</span><br />3/4 cup of white sugar<br />3 tbsp tamarind paste<br />2 cups of water<br />1 tbsp canola oil<br />2 tbsp garam masala<br />1 tsp cumin seeds or ground cumin<br />1/2 tsp cayenne pepper<br />1 tsp ground coriander<br />1 tsp garlic powder<br /><br /><span style="font-style: italic;">Chicken Marinade</span><br />1/2 white vinegar<br />2 tbsp garlic powder<br />2 tbsp onion powder<br /><br />*A word about tamarind paste: You can find it at most Asian food markets. If you can't find the paste, you can purchase a block of tamarind and make your own paste. That's what I did for this recipe.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWalQlVMKfMBgrtrfzlok22Xwhpk5aQR8B0p8cKdZiXlq-EFz60bz9ZBptMy8jpKJb8AxpmjtO82xmMRwn_mC3gpIAkKLufEfKnl2ON6_ZCR3Qfossm2yN3ItbxjKt2O5UEJp8OoGhFfBq/s1600/DSC_0732.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWalQlVMKfMBgrtrfzlok22Xwhpk5aQR8B0p8cKdZiXlq-EFz60bz9ZBptMy8jpKJb8AxpmjtO82xmMRwn_mC3gpIAkKLufEfKnl2ON6_ZCR3Qfossm2yN3ItbxjKt2O5UEJp8OoGhFfBq/s320/DSC_0732.JPG" alt="" id="BLOGGER_PHOTO_ID_5595966406243745618" border="0" /></a>To make the paste you need to soak the block of tamarind in an equal part of water. In this case I soaked 14 oz. of tamarind in 14 oz. of warm water for fifteen to twenty minutes. Once the tamarind is soft you squeeze the block with your hand until it forms a liquidy paste. You then need to strain the paste to remove the pods and seeds. The remaining liquid is your tamarind paste.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQXw_sV3umO3TO1mTy6PntAJ435kkawUGUCVmGuncsHu5h9lR278xMUdvLPdu6wjGJuj-xOIYx2cyNhwsPyb7gUX8GWOLknPdjenN6n3eTSDlRFgYmVBPk6T6Gd6t_EZPcrp8RIm7GqZKm/s1600/DSC_0733.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQXw_sV3umO3TO1mTy6PntAJ435kkawUGUCVmGuncsHu5h9lR278xMUdvLPdu6wjGJuj-xOIYx2cyNhwsPyb7gUX8GWOLknPdjenN6n3eTSDlRFgYmVBPk6T6Gd6t_EZPcrp8RIm7GqZKm/s320/DSC_0733.JPG" alt="" id="BLOGGER_PHOTO_ID_5595967598612761570" border="0" /></a><br /><span style="font-weight: bold;">Directions</span><br /><br />Mix marinade ingredients together in a glass dish. Add chicken breasts and set aside for 30 minutes. Pre-heat grill to medium high heat.<br /><br />In a medium saucepan soak rice in water for 20 minutes.<br /><br />In a large saucepan, heat oil over medium heat. Add garam masala, coriander, cumin, cayenne pepper and garlic powder. Toast for 2 minutes to release flavors. Add water, tamarind paste and sugar, stir until sugar dissolves. Bring mixture to a boil over high heat then reduce to medium heat and simmer for 30 minutes. Sauce will reduce and thicken, if not thick enough for your preference you can make a cornstarch slurry and add to the sauce.<br /><br />While tamarind sauce is boiling, bring rice to a rapid boil then cover and let simmer for 15 minutes. Add chicken breasts to hot grill and cook thoroughly, discard marinade. Once chicken is cooked, slice into 1 inch chunks.<br /><br />To plate, pile rice in middle of plate. Nestle chicken pieces into rice bed and top with tamarind sauce.<br /><br />(A delicious warm piece of naan would make a generate utensil to eat this.)Jenniferhttp://www.blogger.com/profile/04877299301711532252noreply@blogger.com0tag:blogger.com,1999:blog-4806445237754282676.post-33103474866241743232011-02-01T20:03:00.003-05:002011-02-02T11:48:44.641-05:00Sausage, Red Pepper and Broccoli Pasta<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_uoitr1MROt7UB3sPRi4s9cvDTTkutEPlt3CoEYniGfCTaxVTSiKxM_HITQuuILjWaneNRZetDLPttQvpZu2BJc8m8-5oP9lyA09TxzYQUnQGlKxwuwBqc52wI5VxUKBRqGE3CgU67ma9/s1600/DSC_0228.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_uoitr1MROt7UB3sPRi4s9cvDTTkutEPlt3CoEYniGfCTaxVTSiKxM_HITQuuILjWaneNRZetDLPttQvpZu2BJc8m8-5oP9lyA09TxzYQUnQGlKxwuwBqc52wI5VxUKBRqGE3CgU67ma9/s320/DSC_0228.JPG" alt="" id="BLOGGER_PHOTO_ID_5568893259190282050" border="0" /></a>While perusing one of my favorite cooking blogs, <a href="http://mecookingcreations.blogspot.com/">Mary Ellen's Cooking Creations</a>, I came across this gem. It's a great way to get a good serving of vegetables, something my husband and I fail at a lot. The vegetables were incredibly crisp and brightened up the flavor of the dish.<br /><br /><span style="font-weight: bold;">Ingredients</span><br />3/4 lb dry pasta<br />4-5 medium Italian sausages (your choice hot or sweet)<br />2 medium or 1 large head of broccoli, chopped<br />1 large red pepper, chopped<br />3 cloves of garlic, minced<br />2 cups light cream<br />1 cup Parmesan cheese, grated<br />1/4 cup of white sharp Cheddar cheese, shredded<br />1 tbsp butter<br />1 tbsp olive oil<br />1-2 tbsp flour<br /><br /><span style="font-weight: bold;">Directions</span><br />Preheat oven to 400 degrees F. Bring a large pot of water to a boil. In a frying pan, cook sausages until brown on all sides. Set aside, slice once cool to handle. Once water has begun to boil, add peppers and broccoli. Cook for 30 seconds and then remove from water. Rinse vegetables to cool. Cook pasta in water until al dente. Drain, do not rinse.<br /><br />While pasta is cooking, heat oil and butter in a large skillet. Add garlic, cook until golden brown, about 3 minutes. Add flour, cook until just golden brown. Add cream, let reduce slight. Remove from heat and add cheeses, whisk until melted.<br /><br />Mix sauce, pepper, broccoli, pasta and sausage in a large bowl until thoroughly incorporated. Place in an oven safe casserole dish. Bake for 20 minutes or until golden brown and bubbly.Jenniferhttp://www.blogger.com/profile/04877299301711532252noreply@blogger.com1tag:blogger.com,1999:blog-4806445237754282676.post-29815931760093031212011-01-24T21:08:00.005-05:002011-01-24T21:46:03.572-05:00Italian Chicken Panini with Parmesan Fries<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga9sUipBDNuT587go8sQh6sf_h2GCoUi1ozX_7lN1c29mfDt6gTjqZMOo1meXIzWJ4KBg4lXM2-pOS1BAjrAsh1w99Mry-m3FpAtH3A585Q7RojHznyHFb1aF2AK8Cox8DdugTUkoa6d-d/s1600/panini.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga9sUipBDNuT587go8sQh6sf_h2GCoUi1ozX_7lN1c29mfDt6gTjqZMOo1meXIzWJ4KBg4lXM2-pOS1BAjrAsh1w99Mry-m3FpAtH3A585Q7RojHznyHFb1aF2AK8Cox8DdugTUkoa6d-d/s320/panini.jpg" alt="" id="BLOGGER_PHOTO_ID_5565939779910231138" border="0" /></a>I'm not quite sure how I came up with this idea but it works!<br /><br /><span style="font-weight: bold;">Ingredients</span><br />1 loaf of ciabatta bread<br />2 chicken breasts, sliced into 4 cutlets<br />8 slices of provolone cheese<br />1 roasted red pepper, sliced<br />1/4 cup of Italian dressing<br />3 tbsp of light mayo<br />1/2 packet of Good Seasonings Italian dressing mix<br />2 cups of spring mix, spinach or arugula<br />1 tbsp olive oil<br />1/2 package of frozen french fries<br />1/2 cup of grated Parmesan cheese<br /><br /><span style="font-weight: bold;">Directions</span><br />Marinate the chicken breasts in dressing for at least 30 minutes. Preheat oven to 375 degrees. Cook chicken in dressing marinade for 35-40 minutes. (Alternatively, you can grill the chicken.) Place fries on a cookie sheet and place on rack below chicken in oven and cook for the same length of time.<br /><br />While chicken and fries are cooking, mix mayo and dressing mix together. Set aside.<br /><br />Optional step: If you want to roast your own red pepper, it's very easy. Turn your gas burner on medium high heat and place pepper directly on the burner grate. Cook each side for 1 1/2 - 2 minutes. The pepper will hiss and make noise, fear not. Remove the pepper, let it cool and slice.<br /><br />In the last 5 minutes that the fries are cooking, sprinkle Parmesan cheese evenly over fries. Once fries and chicken are finished cooking remove from oven. Slice bread lengthwise and then into four sections. Separate the bread, you should have 8 pieces of bread. Spread each slice with mayo. Place chicken cutlets on 4 pieces of bread; top each cutler with 2 slices of Provolone cheese. Top remaining slices of bread with spring mix and peppers. Top each chicken half with a spring mix/pepper half.<br /><br />Heat a cast iron skillet or flat top grill on medium high heat. Brush with tablespoon of olive oil. Add sandwiches to pan. Press down with a bacon press or a brick wrapped in aluminum foil. Toast sandwich until golden brown; repeat on other side.<br /><br />Serve each sandwich warm with fries.Jenniferhttp://www.blogger.com/profile/04877299301711532252noreply@blogger.com0tag:blogger.com,1999:blog-4806445237754282676.post-23874707329965519512011-01-19T20:09:00.005-05:002011-01-19T20:27:53.561-05:00Kielbasa with Beer and Onions<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiRCsKuYGKdwfk2s6fvJyoKIxrY4zXm6UPEVt4ZUr-DPm8aJwuaBaqYKnA11YpsQ-ImRY97c__a9zg9p4UxDc5yK6RRKt3I7IXsEsUT2oAsalf_hlZ8LUuSntzkcHpeh4jS2aU6mMCwHJ2/s1600/Kielbasa.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiRCsKuYGKdwfk2s6fvJyoKIxrY4zXm6UPEVt4ZUr-DPm8aJwuaBaqYKnA11YpsQ-ImRY97c__a9zg9p4UxDc5yK6RRKt3I7IXsEsUT2oAsalf_hlZ8LUuSntzkcHpeh4jS2aU6mMCwHJ2/s320/Kielbasa.jpg" alt="" id="BLOGGER_PHOTO_ID_5564069308892511250" border="0" /></a>This is one of those meals that you didn't know you were craving until you take the first bite, then you don't know how you haven't been eating this for the last week.<br /><br />This meal also reminds me of a great story of my Nana. She was in active labor with my uncle, her fifth child, and just <span style="font-style: italic;">had</span> to finish her sauerkraut, kielbasa and quart of beer. (Yuengling of course; and it was 1960...women still drank and smoked while pregnant.) I'm not a big fan of sauerkraut so I substitute onions for it and incorporated the beer in a pregnancy friendly way. Enjoy!<br /><br />Oh and if you're wondering what a Yuengling is...it's a local lager. It's the oldest brewery in America and based right in Pottsville, PA. My grandparents lived in the town and my Nana actually went to grade school across the street for the brewery. I'm pretty particular about my beer and Yuengling is one of my favorites.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIv4NWmrFvqR2qnvdUSOI20b9Odir8JyOH7MiSSL663lXAU9RIewPEjU1aZBwgtiKduTanLzsIvkLifTf0a3RWRJ-yH09Z6W-7cG33P5mtiYwwD65wMWi4nvM_081kxRxt5_9T6xr0z7O2/s1600/Beer.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIv4NWmrFvqR2qnvdUSOI20b9Odir8JyOH7MiSSL663lXAU9RIewPEjU1aZBwgtiKduTanLzsIvkLifTf0a3RWRJ-yH09Z6W-7cG33P5mtiYwwD65wMWi4nvM_081kxRxt5_9T6xr0z7O2/s320/Beer.jpg" alt="" id="BLOGGER_PHOTO_ID_5564073408464992642" border="0" /></a><br /><br /><br /><span style="font-weight: bold;">Ingredients</span><br />6 kielbasa links<br />3 small yellow onions, sliced<br />1 tbsp butter<br />1 Yuengling or another lager if you're not privy to this delicious beer<br />6 potato rolls<br /><br /><span style="font-weight: bold;">Directions</span><br />In a large, deep pan add the butter, kielbasa and onions. Once the kielbasa and onions are brown add the beer. Bring to a boil and then turn heat down so the beer simmers. Simmer the beer until it becomes thick to an almost syrup like consistency; about 20-30 minutes.<br /><br />Just before serving kielbasa lightly toast the rolls. Place each link on a roll and equally divide the onions and sauce amongst the 6 rolls. I add a slice of American cheese to my sandwich and topped it with yellow mustard. Out of this world!Jenniferhttp://www.blogger.com/profile/04877299301711532252noreply@blogger.com0tag:blogger.com,1999:blog-4806445237754282676.post-29060325156137411812011-01-17T20:21:00.002-05:002011-01-19T19:52:45.368-05:00Eggplant Pizza<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9nud97er6z-8tIRVo2yW5Q4Qd-Y5CoOLO355W3waGPb-b8_cZc5GVjOWBAxyw66wI3YjPNpouqOPl4n6Jtl-_95gn5-oao4TS9ZmZH7wTrv4FUyDU1Ix1cHLsK-xUbWrYQytDHWV_oXDf/s1600/Eggplant+Pizza.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9nud97er6z-8tIRVo2yW5Q4Qd-Y5CoOLO355W3waGPb-b8_cZc5GVjOWBAxyw66wI3YjPNpouqOPl4n6Jtl-_95gn5-oao4TS9ZmZH7wTrv4FUyDU1Ix1cHLsK-xUbWrYQytDHWV_oXDf/s320/Eggplant+Pizza.jpg" alt="" id="BLOGGER_PHOTO_ID_5563330669029785426" border="0" /></a>My husband and I <span style="font-style: italic;">loved</span> this pizza. It was simple but incredibly flavorful and delicious.<br /><br /><span style="font-weight: bold;">Ingredients</span><br />pizza dough<br />1 - 4 oz can of tomato paste<br />2 cups shredded whole milk mozzarella<br />4 oz goat cheese, crumbled<br />1/2 an eggplant, sliced thin<br />2 tbsp dried oregano<br />2 tbsp garlic powder<br />1 tbsp onion powder<br />2 tbsp olive oil; more for frying<br />flour for dredging<br />water to thin the tomato paste<br /><br /><span style="font-weight: bold;">Directions</span><br /><br />Preheat oven to 400 degrees. Stretch pizza dough and place on pizza pan or cookie sheet. Set aside to rest.<br /><br />Heat 1/8 inch of olive oil in a skillet over medium high heat. Dredge eggplant pieces in flour, shake off excess. Fry in batches in hot oil until just golden brown. Drain and set aside.<br /><br />Mix tomato paste, 2 tbsp olive oil, onion powder, garlic powder and oregano. Add water until you achieve the desired consistency for your sauce. (I like mine super thin.)<br /><br />Spread tomato sauce on pizza dough. Top with 1 cup of mozzarella. Add eggplant pieces. Top with remaining mozzarella and goat cheese crumbles.<br /><br />Bake for 12-15 or until crust is golden brown and cheese is browned and bubbling.Jenniferhttp://www.blogger.com/profile/04877299301711532252noreply@blogger.com0tag:blogger.com,1999:blog-4806445237754282676.post-74201155567046351712011-01-17T20:15:00.003-05:002011-01-17T20:19:49.089-05:00Fontina Mac and Cheese<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjcz_qxdBHg79dNkRzpDZO6s7LFdqFUDffLyBYa8mHJi2d5e_R_XBvhQUawCuDiX10dTU249cicxVx6Sf9hlQAk_SF9PvmkqpJ2HB-HeVOaBnNMEVcpk9YFbFVbNKdGOtRxufD2vhY0k4L/s1600/Fontina+Mac+and+Cheese.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjcz_qxdBHg79dNkRzpDZO6s7LFdqFUDffLyBYa8mHJi2d5e_R_XBvhQUawCuDiX10dTU249cicxVx6Sf9hlQAk_SF9PvmkqpJ2HB-HeVOaBnNMEVcpk9YFbFVbNKdGOtRxufD2vhY0k4L/s320/Fontina+Mac+and+Cheese.jpg" alt="" id="BLOGGER_PHOTO_ID_5563328578502042530" border="0" /></a>This is another delicious recipe from <a href="http://annies-eats.net/2010/05/24/fontina-mac-and-cheese/">Annie's Eats</a>. Normally I adjust the recipe as I go but I didn't really see a need to with this one. The only thing I did change was the shape of the pasta I used. (I used bow ties instead of shells. Really any textured pasta shape will work.)<br /><br /><span style="font-weight: bold;">Ingredients</span><br />1 lb. small or medium pasta shells<br />5 tbsp. unsalted butter, divided<br />1 cup heavy cream<br />8 oz. Fontina cheese, shredded<br />Salt<br />Pinch of grated nutmeg<br />1/3 cup panko bread crumbs<br />¼ cup freshly grated Parmesan cheese<br /><span style="font-weight: bold;"><br />Directions</span><br />Preheat the oven to 400˚ F. In a large pot of boiling salted water, cook the pasta according to the package directions just until 1-2 minutes shy of al dente. <p>Meanwhile, dice 4 tablespoons of the butter and place in a large mixing bowl. Warm the cream in a small saucepan or the microwave. Cover to keep warm.</p> <p>Once the pasta is cooked, add to the bowl with the butter and toss to coat well. Stir in the warm cream and the Fontina until the cheese starts to melt. Mix in salt to taste, and add the nutmeg.</p> <p>Pour the mixture into a buttered 2-quart casserole dish. In a small bowl, melt the remaining 1 tablespoon of butter. Mix in the panko breadcrumbs and shredded Parmesan. Toss with a fork to coat evenly with the butter. Sprinkle the bread crumb mixture evenly over the pasta in the baking dish.</p> <p>Bake until the sauce is bubbling and the topping turns golden brown, about 20 minutes. Serve immediately.</p>Jenniferhttp://www.blogger.com/profile/04877299301711532252noreply@blogger.com0tag:blogger.com,1999:blog-4806445237754282676.post-81504998805389729302011-01-12T19:26:00.003-05:002011-01-12T19:44:08.013-05:00Southwest Quesadilla<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA1T81B4AW1-3qkUXxsD6xbQpsYMBh2R8WpV1vCyRNVuTlPAjhxdmhDIOAZ_zKzLqD3FeOQhEgKfmokZwlIpLG3qEEMB7Ddyt8CF6iofOr430aqBugpd872WzsXlgSqXEsqD-wcbni5COo/s1600/quesadilla.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA1T81B4AW1-3qkUXxsD6xbQpsYMBh2R8WpV1vCyRNVuTlPAjhxdmhDIOAZ_zKzLqD3FeOQhEgKfmokZwlIpLG3qEEMB7Ddyt8CF6iofOr430aqBugpd872WzsXlgSqXEsqD-wcbni5COo/s320/quesadilla.jpg" alt="" id="BLOGGER_PHOTO_ID_5561460619822549602" border="0" /></a>I was inspired to make these when I came across a recipe for <a href="http://annies-eats.net/2010/03/05/baked-southwestern-egg-rolls/">Southwest Egg Rolls</a> at Annie's Eats. They were delicious and I made a quick spicy ranch dipping sauce for them. (It's just hot sauce and ranch dressing.)<br /><br /><span style="font-weight: bold;">Ingredients</span><br /><br />1 pound of cooked shredded chicken (I cooked the chicken in my Crock Pot during the day and seasoned it with garlic powder, onion powder and cumin. You can easily use leftover roast or grilled chicken.)<br />1 - 8 oz can of whole kernell corn, drained<br />1 - 10 oz chopped spinach, thawed and drained<br />1 - 15 oz can of black beans, rinsed and drained<br />2 cups of Colby Jack shredded cheese<br />4 tbsp garlic powder<br />4 tbsp onion powder<br />2 tbsp cumin<br />tortillas<br />vegetable cooking spray<br /><br /><span style="font-weight: bold;">Directions</span><br /><br />Mix chicken, corn, spinach, and beans in a large bowl. Season with garlic and onion powders and cumin.<br /><br />To assemble quesadillas, heat a griddle pan and spray lightly with vegetable cooking spray. Place a tortilla on the griddle. Sprinkle 1/8 cup of cheese on half of the tortilla. Spoon 1/4 cup of chicken mixture on top of cheese. Sprinkle an additional 1/8 cup of cheese on top of the chicken mixture. Fold tortilla over on itself. Press firm with a spatula. Cook for 1 minute and flip cooking other side for an additional 30 seconds to 1 minute.<br /><br />Cut quesadilla into fourths and serve hot.Jenniferhttp://www.blogger.com/profile/04877299301711532252noreply@blogger.com0tag:blogger.com,1999:blog-4806445237754282676.post-82122725010684038412011-01-11T20:26:00.003-05:002011-01-11T20:40:56.395-05:00Creamy Chicken Marsala<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj10rv7Xf7XzR0ArEm6FtMZW0Q1HCXWu91blqsvmFVRQ0u5XzQNkXBcmbdgE7ght0TQTpqiwO7MQbTyB56bXaYLlQGgMJmRXIxt7k6hNJbT2d-q-SlB1hgbCBhnixtZ1yBzxLMWVyqY56LI/s1600/Creamy+Chicken+Marsala.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj10rv7Xf7XzR0ArEm6FtMZW0Q1HCXWu91blqsvmFVRQ0u5XzQNkXBcmbdgE7ght0TQTpqiwO7MQbTyB56bXaYLlQGgMJmRXIxt7k6hNJbT2d-q-SlB1hgbCBhnixtZ1yBzxLMWVyqY56LI/s320/Creamy+Chicken+Marsala.jpg" alt="" id="BLOGGER_PHOTO_ID_5561104934888253858" border="0" /></a><br />First off, I apologize for the craptastic picture above. I was too lazy to get my camera and just snapped this with my camera. It takes much better than it looks I promise.<br /><br /><span style="font-weight: bold;">Ingredients</span><br /><br />3 boneless skinless chicken breasts, sliced into cutlets<br />1 shallot, sliced<br />2 garlic cloves, minced<br />1/2 cup marsala wine<br />1/4 cup heavy cream<br />1/4 cup chicken broth<br />1 tbsp butter<br />Flour for dredging<br />Olive oil<br />Salt<br />Pepper<br /><br /><span style="font-weight: bold;">Directions</span><br /><br />In large shallow skillet, pour enough olive oil to just coat bottom. Heat over medium heat. Season cutlet with salt and pepper. Dredge each cutlet into flour, tapping off excess. Fry each cutlet in the oil until golden brown and cooked through, about 5-7 minutes each. Drain and set aside.<br /><br />Once all the cutlets are cooked add shallots to pan and saute until fragrant, about 2-3 minutes. Add garlic and saute for an additional minute. Pour wine into pan and scrape up brown bits. Let the wine reduce by half. Stir in chicken stock and heavy cream. Let thicken slightly, about 2-3 minutes. Add butter and stir until melted.<br /><br />Add cutlets back to pan and warm thorough. Serve each cutlet with sauce on top.Jenniferhttp://www.blogger.com/profile/04877299301711532252noreply@blogger.com0tag:blogger.com,1999:blog-4806445237754282676.post-53971780197908666492011-01-11T20:14:00.002-05:002011-01-11T20:21:59.205-05:00French Onion Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsljYYP9zaFmjoJHx9m6VrE37MZ890eDxo_N7eJEirVXbbZ56HxZv97aPn3_GhV-e2mOV5yaHQmTIui4qr_JmBEmjJRrYW_3UYWscxTfa-E7qbXvcKL_srg8uLozmw9OqcW9iqsT_Ly4Uk/s1600/French+Onion+Soup.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsljYYP9zaFmjoJHx9m6VrE37MZ890eDxo_N7eJEirVXbbZ56HxZv97aPn3_GhV-e2mOV5yaHQmTIui4qr_JmBEmjJRrYW_3UYWscxTfa-E7qbXvcKL_srg8uLozmw9OqcW9iqsT_Ly4Uk/s320/French+Onion+Soup.jpg" alt="" id="BLOGGER_PHOTO_ID_5561102318656145058" border="0" /></a>My husband <span style="font-style: italic;">loves</span> French Onion Soup. Any time he orders soup from a restaurant there's a 95% chance it's going to be French Onion. I came across this recipe while perusing <a href="http://www.annies-eats.net">Annie's Eats</a> and had to make it for him. I followed the recipe she has posted, except where I note.<br /><br />I served it with salad and the extra baguettes. It makes about 4 servings. Enjoy!<br /><br /><span style="font-weight: bold;">Ingredients</span><br />2 tbsp. unsalted butter<br />2 large red onions, thinly sliced<br />Pinch of sugar<br />2 leeks, including tender green portions, thinly sliced<br />2 cloves garlic, minced<br />3 cups low-sodium chicken broth<br />¾ cup low-sodium beef broth<br />¼ cup dry red wine<br />2 sprigs fresh parsley<br />1 sprig fresh thyme (I used dried thyme)<br />1 bay leaf (I omitted...I just do not like bay leaf)<br />Salt and pepper, to taste<br />Baguette slices, ¾-inch thick<br />Sliced Gruyere cheese<br /><br /><span style="font-weight: bold;">Directions</span><br />Melt the butter in a Dutch oven or large stockpot over medium-high heat. Add in the sliced red onions, reduce the heat to medium, and cook, stirring frequently, until the onions have wilted. Mix in the sugar and leeks and continue to cook, stirring frequently, until the onions are completely caramelized and dark in color (about 15 more minutes). Add the garlic to the pot and sauté just until fragrant, about 1 minute. Stir in the chicken and beef broths and red wine, scraping the browned bits from the bottom of the pot. Add the parsley, thyme and bay leaf. Cover, reduce the heat to medium-low and simmer about 30 minutes. Discard the herbs and season with salt and pepper to taste. Preheat the broiler with an oven rack in the upper-middle position. Portion the soup into oven-safe bowls or crocks placed on a baking sheet. Top each serving with two baguette slices, and layer with thin slices of Gruyere cheese. Place under the broiler until the cheese is browned and bubbly, 2-5 minutes.Jenniferhttp://www.blogger.com/profile/04877299301711532252noreply@blogger.com0tag:blogger.com,1999:blog-4806445237754282676.post-64306782936039889092010-12-08T20:24:00.003-05:002010-12-08T21:18:22.982-05:00Blue Cheese Burger with Carmelized OnionsI'm back! Sorry for the lack of updating on the blog. It's been a crazy few months with my sister's wedding, visiting family and finding out my husband and I are expecting our first child in June. I won't bore you with the details of being completely turned off to delicious food for a month and a half but will reward you with a tasty burger recipe.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE6vvedx3U4M0ZxuoEun9C3ZFZR4XPA1c914NK_x_2aK09UNzGJ1sXWuI45svNP3bGwAGBSkGJKVQnPCU5YAW1GL9JkY8qjiuaw_TwStOu5Px7oCp61D9dksAWFSfX1fbLTgOaaSFlaXok/s1600/Blue+Cheese+Burger.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE6vvedx3U4M0ZxuoEun9C3ZFZR4XPA1c914NK_x_2aK09UNzGJ1sXWuI45svNP3bGwAGBSkGJKVQnPCU5YAW1GL9JkY8qjiuaw_TwStOu5Px7oCp61D9dksAWFSfX1fbLTgOaaSFlaXok/s320/Blue+Cheese+Burger.jpg" alt="" id="BLOGGER_PHOTO_ID_5548490242436072306" border="0" /></a><span style="font-weight: bold;">Ingredients</span><br /><br />1lb ground beef (20% fat)<br />8 oz blue cheese crumbles<br />3 tbsp sour cream<br />2 tbsp mayonnaise<br />1 tbsp dried dill weed<br />1 medium yellow onion, sliced<br />2 tbsp butter<br />1 tsp sugar<br />salt and pepper<br />4 rolls<br /><br /><span style="font-weight: bold;">Directions</span><br /><br />In a small bowl, mix sour cream, mayonnaise, half the blue cheese, dill weed, salt and pepper. Set aside to allow the flavors to marry.<br /><br />In a medium bowl, mix ground beef, the remaining half of blue cheese, salt and pepper. Form four (4) patties. Heat grill to medium high heat.<br /><br />Heat a skillet, over medium low heat. Melt butter in skillet, add sliced onion. Saute for 10-12 minutes. Meanwhile, begin to cook burger patties on grill, approximately 5 minutes for each side. After 10-12 minutes, add sugar to onions, stir to coat. Allow the onions to cook until golden brown. Remove from skillet, drain on paper towel.<br /><br />Once burgers are cooked completed, place each burger on a roll, top with a quarter of the blue cheese sauce and onions.Jenniferhttp://www.blogger.com/profile/04877299301711532252noreply@blogger.com0tag:blogger.com,1999:blog-4806445237754282676.post-84984764091780549262010-10-10T21:45:00.003-04:002010-10-10T21:56:05.077-04:00Mac n Cheese with Prosciutto and SquashThis dish is what I like to call adult comfort food. It was such a surprise. We found the recipe in an issue of Men's Health magazine. I've never cooked squash so I stuck to the directions in the recipe and the results were fabulous.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm4HGVlMe3w-tDlZD_b7WLcG1wE0X5fZ3qtPW0l3cV_9hwjgVQURfQdMzNEby8SYp9a9VQnN1qifDimiV58XRb4f8BnEteT-XbsJMHq4wev5WOcY2XDuhw5UkL4Cwlpsqm2ziHdJ99Zpvt/s1600/DSC_0491.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm4HGVlMe3w-tDlZD_b7WLcG1wE0X5fZ3qtPW0l3cV_9hwjgVQURfQdMzNEby8SYp9a9VQnN1qifDimiV58XRb4f8BnEteT-XbsJMHq4wev5WOcY2XDuhw5UkL4Cwlpsqm2ziHdJ99Zpvt/s320/DSC_0491.JPG" alt="" id="BLOGGER_PHOTO_ID_5526599725404522530" border="0" /></a><br /><span style="font-weight: bold;">Ingredients</span><br />1 box of macaroni and cheese<br />4 oz. of whole milk ricotta cheese<br />4 oz. of prosciutto, diced<br />1/2 of squash (I used acorn), cubed<br />1 tbsp olive oil<br /><br /><span style="font-weight: bold;">Directions</span><br />Preheat oven to 375 degrees. Prepare macaroni and cheese according to directions on box. In a skillet, heat olive oil over medium heat. Add squash and saute until golden brown and just tender, approximately 10 minutes. Remove from pan and drain on a paper towel lined plated. Mix ricotta cheese into macaroni. Add sauteed squash and prosciutto. Stir to combine. Pour macaroni into a lightly greased 9 x 9 baking dish. (<span style="font-style: italic;">Optional: you can add breadcrumb to the top of the dish</span>.) Bake in oven for 10-15 minutes or until bubbling.Jenniferhttp://www.blogger.com/profile/04877299301711532252noreply@blogger.com0tag:blogger.com,1999:blog-4806445237754282676.post-51355492768144360922010-10-07T20:20:00.004-04:002010-10-07T20:34:29.263-04:00Creamy Tomato SauceI was inspired to make a creamy tomato sauce when I saw a similar recipe on <a href="http://stephaniecooks.blogspot.com/2009/05/creamy-tomato-basil-pasta.html">Stephanie Cooks</a>. It was super simple and super quick to make and tastes way better than jarred sauce.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLD7tsaIKTfNMiud2YE-SuaYNDcOnNMk8vh709ohBloYjEY4ST2Ej1Y3rLVRGDx0ThRhGaciSKIz6whT6JBNx_VXW9jMcMZbrnP4I0MFY6GMfOO4mJfQEoHUAPU4EZghWh0tOguFTHdo7r/s1600/DSC_1155.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLD7tsaIKTfNMiud2YE-SuaYNDcOnNMk8vh709ohBloYjEY4ST2Ej1Y3rLVRGDx0ThRhGaciSKIz6whT6JBNx_VXW9jMcMZbrnP4I0MFY6GMfOO4mJfQEoHUAPU4EZghWh0tOguFTHdo7r/s320/DSC_1155.JPG" alt="" id="BLOGGER_PHOTO_ID_5525466920415608338" border="0" /></a><br /><span style="font-weight: bold;">Ingredients</span><br />10 oz. heavy cream or half and half (I used half and half)<br />4 oz. tomato paste<br />4 cloves of garlic, minced<br />1/4 cup of Parmesan cheese<br />1 tsp oregano<br />1 tbsp olive oil<br />fresh chopped basil to taste<br /><br /><span style="font-weight: bold;">Directions</span><br />In a large skillet, heat oil over medium heat. Add garlic and cook until golden brown. Add tomato paste, cream, cheese, oregano and basil. Stir to combine and cook until just heated throughout. Serve over al dente pasta.Jenniferhttp://www.blogger.com/profile/04877299301711532252noreply@blogger.com0tag:blogger.com,1999:blog-4806445237754282676.post-72694976441444436682010-10-06T20:53:00.004-04:002010-10-06T21:05:46.216-04:00Southwest Corn ChowderWith the cooler temperatures and rainy weather we've been treating ourselves to lots of comfort food. I had some fresh Jersey corn in my freezer that I wanted to use before it was destroyed by frost bite. Velvety and warm corn chowder was just the thing to make. I don't particularly care about the calories from using heavy cream but if you do you could easily substitute half and half or light cream instead<span style="font-style: italic;"><span style="font-weight: bold;">. </span></span>Serve this with some crusty bread and you have a warming and satisfying meal.<br /><br /><span style="font-weight: bold;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXyQYykTySl5SUhHKUPCgAsUnFfjn83jevMVjiPGSHAfUiPSlSY9OnLDcln3nqv4AXaNY2JY6H5U9apQDcWLAcvUieozG3svS1X3nmFsqBsyj5WLEwKswnfMabzsadkN4tN-H1yMoiLpmJ/s1600/DSC_0477.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXyQYykTySl5SUhHKUPCgAsUnFfjn83jevMVjiPGSHAfUiPSlSY9OnLDcln3nqv4AXaNY2JY6H5U9apQDcWLAcvUieozG3svS1X3nmFsqBsyj5WLEwKswnfMabzsadkN4tN-H1yMoiLpmJ/s320/DSC_0477.JPG" alt="" id="BLOGGER_PHOTO_ID_5525103732643974530" border="0" /></a><br /></span><span style="font-weight: bold;"><span style="font-weight: bold;">Ingredients</span></span><span style="font-weight: bold;"></span><span style="font-style: italic;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-style: italic;"><br /></span></span></span></span>5 ears of corn, kernels cut off<br />1 1/2 cup of heavy cream<br />32 oz of chicken or vegetable broth<br />1 yellow onion, diced<br />4 cloves of garlic, diced<br />1 red bell pepper, diced<br />1 tbsp flour<br />2 tsp of chili powder<br />2 tsp of paprika<br />1 tsp of extra virgin olive oil<br />salt<br />pepper<br /><br /><span style="font-weight: bold;">Directions</span><br /><br />In a large stock pot, add oil and onions stirring to coat. Cook over medium heat until onions begin to carmelize. Add garlic and continue cooking until pale golden brown, about 2 minutes. Sprinkle flour over onions and garlic and stir to coat. Add chicken broth and bring to a vigorous boil. Continue to boil for 10 minutes. Add the heavy cream and continue to boil for an additional 10 minutes, be sure to stir to prevent the cream from burning or boiling over. Add the corn and red peppers, simmer for 5 minutes or until corn is tender. Add paprika and chili powder, salt and pepper to tasty. Serve hot. You can garnish with cheddar cheese and/or scallions.Jenniferhttp://www.blogger.com/profile/04877299301711532252noreply@blogger.com0tag:blogger.com,1999:blog-4806445237754282676.post-1419853066875945462010-10-04T22:30:00.004-04:002010-10-06T21:31:41.934-04:00Beef BurgundyI first had a version of this dish at <a href="http://www.mcguiresirishpub.com/">McGuire's Irish Pub</a> (beware of the bathroom signs, read carefully!) in Destin, Florida while I was visiting a friend earlier this year. It was amazing...I'm pretty sure I got food drunk off of this dish instead of regular drunk off of the beers I was drinking. I was hell bent on recreating this when I got home and succeeded the first time about a month after my trip but it definitely needed some tweaking and finesse. This time I nailed it. You can easily make this in a dutch oven but I did a lot of the cooking head of time and put everything in a crock pot on low the morning of the day I wanted to serve it. Don't get hung up with what type of wine to use, I had a Merlot on hand so I used that, you could easily use a Cabernet Sauvignon or a Pinot Noir.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl93f3eg5sNohhDNANHdFp4VjzD11tT9kDrOUBXw-2Zr82eCgER1dzVqvtgkFOYdLFgt8Ht21PP9yysoyTJcC853WHLLxq84wIRZxwRU4ZbBF6ZNpwdK9OI7bmmSl88enEKwMdzvum61Pf/s1600/DSC_0468.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl93f3eg5sNohhDNANHdFp4VjzD11tT9kDrOUBXw-2Zr82eCgER1dzVqvtgkFOYdLFgt8Ht21PP9yysoyTJcC853WHLLxq84wIRZxwRU4ZbBF6ZNpwdK9OI7bmmSl88enEKwMdzvum61Pf/s320/DSC_0468.JPG" alt="" id="BLOGGER_PHOTO_ID_5525110308529372994" border="0" /></a><br /><span style="font-weight: bold;">Ingredients</span><br />1-1/2 pounds of stew meat<br />1 package of bacon, sliced in 1 inch sections<br />1 pound of sliced mushrooms<br />1 yellow onion, rough chopped<br />8 oz of beef broth<br />8 oz of red wine<br />2 tbsp tomato paste<br />3 tsp dried thyme<br />2 tbsp flour<br /><br /><span style="font-weight: bold;">Directions</span><br />This first portion can be done up to a day ahead of time and placed in the refrigerator. In a large skillet, cook bacon pieces until crispy. Remove from pan and let drain on paper towels. Drain oil from pan. Place pan back over medium high heat, add meat and brown on all sides. Remove from pan. Add onions and mushrooms, cook until onions are golden brown and mushrooms have released their juices, about 12 minutes. Remove from pan and mix with beef and bacon.<br /><br />In crock pot, whisk beef broth, wine, tomato paste and thyme together. Add in beef, bacon, onions and mushrooms to broth mixture. Cover and cook on low heat for 8-10 hours or on high for 4-6 hours.<br /><br />Once cooking cycle is complete, remove all beef, bacon and vegetables from the crock pot. Pour remaining sauce in a sauce pan and heat over medium high heat. Let reduce by half. Mix flour with 4 tbsp of sauce and pour back into sauce pan, continue to cook until thickened slightly.<br /><br />Prior to serving, bake a piece of puff pastry large enough to cover serving dish(es) at 400 degrees until golden brown. Serve beef with sauce in casserole dish or individual ramekins and top with puff pastry. (I cooked the pasty over top the casserole but the dish was too big to support the pasty...that explains the concave crust in the picture above. It still tastes delicious though!)Jenniferhttp://www.blogger.com/profile/04877299301711532252noreply@blogger.com0tag:blogger.com,1999:blog-4806445237754282676.post-35798032450078398442010-10-04T21:43:00.005-04:002010-10-05T16:59:47.103-04:00Chicken Pot PieWe live in New Jersey which is notorious for it's clusterfuck weather. It can easily be 90 degrees one day and 50 degrees the next, this was exactly what happened to us this weekend. We had the air conditioning on up until Friday and today I was bundled up in sweats and was debating turning on the heater. On top of the cooler temperatures it was raining all day, I clearly needed something to warm us up. This meal is an easy and delicious one but time consuming. It's completely worth the effort but don't try to rush it.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi564IUqpORsmzWoBh5ewRNo3VFkAIi7UzhIFNTEgaqxBZP0sopjRh2AbDVC36E3780B_BqF9NQQysvRGM97ToHm86mfvSNo5bcEQ_QjboXw3bakaEfDxRqzNMFEBEfp15G1M3e_CiB7K55/s1600/DSC_1147.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi564IUqpORsmzWoBh5ewRNo3VFkAIi7UzhIFNTEgaqxBZP0sopjRh2AbDVC36E3780B_BqF9NQQysvRGM97ToHm86mfvSNo5bcEQ_QjboXw3bakaEfDxRqzNMFEBEfp15G1M3e_CiB7K55/s320/DSC_1147.JPG" alt="" id="BLOGGER_PHOTO_ID_5524381866928775730" border="0" /></a><br /><br /><span style="font-weight: bold;">Ingredients</span><br /><br />2 - 15 inch premade pie crust, room temperature<br />2-3 boneless, skinless chicken breasts, diced<br />8 oz of frozen mixed veggies<br />1 yellow onion, rough chopped<br />16 oz chicken broth<br />4 - 5 tbsp flour<br />3 tsp dried sage<br />2 tsp dried thyme<br />2 tbsp olive oil<br />salt<br />pepper<br /><br /><span style="font-weight: bold;">Directions</span><br />Preheat oven to 450 degrees. In a dutch oven, heat chicken broth. Cut two circles from the pie crust dough large enough to cover the bottom of two small souffle dishes. Place both dishes on a cookie sheet and bake in over for approximately 7-15 minutes, until just flaky, remove and let cool. (If edges get too brown before dough is cooked, cover edges with tin foil.)<br /><br />In a large skillet, heat oil over medium high heat. Add onion and cook until golden brown, approximately 15 minutes. Season chicken with salt and pepper. Add chicken and brown on all sides. Transfer brown chicken and onions to broth. Add in frozen veggies, sage, and thyme. Bring to a vigorous boil and cook for 15 minutes, allowing the liquid to reduce slightly. Whisk flour with 2 tsp of hot broth in a separate dish, once flour is dissolved add back to chicken mixture. Continue to boil for another 5 minutes, mixture will thicken.<br /><br />To assemble the pot pies, spoon chicken and veggies into each dish, add desired amount of broth to each dish. Cut two additional circles from the second pie crust. Top each dish with one circle of dough. Pinch edges closed. Cut slits in top of the dough to vent steam. Place both dishes on a cookie sheet and bake in oven for an addition 7-10 minutes or until top is golden brown. Let cool slightly before serving.Jenniferhttp://www.blogger.com/profile/04877299301711532252noreply@blogger.com0tag:blogger.com,1999:blog-4806445237754282676.post-20443529379803754452010-09-19T20:18:00.007-04:002010-09-19T20:59:01.112-04:00Finger Sandwiches<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqA1u2Li0XerSFcAT42e18U_Sr4thU8qFYEBEchcuZGDy5Sqd09yVFT2H3g7dOupqHamkvgxsdgK-VUDr8Z6H0DlEBh1Gfu2isAERFrYbjYhM7keKPQh2jYXmsPTX2NqSq8V2JlMEsU3Ob/s1600/Finger+Sandwiches.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqA1u2Li0XerSFcAT42e18U_Sr4thU8qFYEBEchcuZGDy5Sqd09yVFT2H3g7dOupqHamkvgxsdgK-VUDr8Z6H0DlEBh1Gfu2isAERFrYbjYhM7keKPQh2jYXmsPTX2NqSq8V2JlMEsU3Ob/s320/Finger+Sandwiches.jpg" alt="" id="BLOGGER_PHOTO_ID_5518784537842670066" border="0" /></a><br /><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-weight: bold;">Roast Beef and Cheddar</span></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJqgBayUOLjJLqTK36mMp8bp40iP5Q7_1D66TfdGYTD_Z82RNVJGj6krqJk7PQ8uBdRgEjazzB2G5gKHu0iapCoKL62whTOS0AODoxx0rGuyx6CuhpKKfpHANBURu8yDsrmC0ykw4PzoPB/s1600/Roast+Beef+Finger+Sandwich.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJqgBayUOLjJLqTK36mMp8bp40iP5Q7_1D66TfdGYTD_Z82RNVJGj6krqJk7PQ8uBdRgEjazzB2G5gKHu0iapCoKL62whTOS0AODoxx0rGuyx6CuhpKKfpHANBURu8yDsrmC0ykw4PzoPB/s320/Roast+Beef+Finger+Sandwich.jpg" alt="" id="BLOGGER_PHOTO_ID_5518786664834925826" border="0" /></a><br /><br /><span style="font-weight: bold;"><br />Ingredients</span><br />12 slices wheat bread<br />1/2 pound roast beef, sliced thin<br />4 oz sharp cheddar cheese, sliced thin<br />6 tsp horseradish<br /><br /><span style="font-weight: bold;">Directions</span><br />Spread horseradish on 6 slices of bread. Divide roast beef between 6 slices of bread spread with horseradish. Divide cheese between remaining 6 slices of bread. Top each roast beef half with a cheese half. Cut crusts off and slice remaining sandwiches in half.<br /><br /><span style="font-style: italic;"><span style="font-weight: bold;">Ham and Swiss</span></span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO7IxHYHihpSovJTgvKmUja30BcKIfDuxjargRAeUMtkryc6NVDpyhR67nII-iO64Rqir1fpvREv4ecY9-ZA-eYANgFIi04B8EqNAaSjFVwzcCUt57TPWDJsx1ro1CVALyMgASbneqbVqQ/s1600/Ham+and+Swiss+Finger+Sandwich.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO7IxHYHihpSovJTgvKmUja30BcKIfDuxjargRAeUMtkryc6NVDpyhR67nII-iO64Rqir1fpvREv4ecY9-ZA-eYANgFIi04B8EqNAaSjFVwzcCUt57TPWDJsx1ro1CVALyMgASbneqbVqQ/s320/Ham+and+Swiss+Finger+Sandwich.jpg" alt="" id="BLOGGER_PHOTO_ID_5518788570458615090" border="0" /></a><br /><span style="font-weight: bold;">Ingredients</span><br />12 slices of white bread<br />6 tsp of stone ground mustard<br />1/2 pound of Virgina tavern ham, sliced thin<br />1/4 pound of Swiss cheese<br /><br /><span style="font-weight: bold;">Directions</span><br />Spread mustard on 6 slices of breads. Divide ham between 6 slices of bread spread with mustard. Divide cheese between remaining slices of bread. Top each ham half with a cheese ham. Cut crusts off and slice remaining sandwiches in half.<br /><br /><span style="font-style: italic;"><span style="font-weight: bold;">Smoked Salmon, Cucumber and Dill</span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLhk4vkdO6-_ph50Wcro0f5xUru3ShuvJ_BtV2H1dAIAYNcF6zwqAa_iU9hmnrcWOUEqKhBUUS6DJH1zFnuThyphenhyphenHqdr6BLhnI7fUbWs7wlQPlsYukav2yjlu1aKawXlQEppJOAMXjIYV4Zg/s1600/Salmon+Cucumber+and+Dill+Finger+Sandwich.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLhk4vkdO6-_ph50Wcro0f5xUru3ShuvJ_BtV2H1dAIAYNcF6zwqAa_iU9hmnrcWOUEqKhBUUS6DJH1zFnuThyphenhyphenHqdr6BLhnI7fUbWs7wlQPlsYukav2yjlu1aKawXlQEppJOAMXjIYV4Zg/s320/Salmon+Cucumber+and+Dill+Finger+Sandwich.jpg" alt="" id="BLOGGER_PHOTO_ID_5518791900509706418" border="0" /></a><br /><br /><span style="font-weight: bold;">Ingredients</span><br />12 slices wheat bread<br />6 oz cream cheese, softened<br />4 tbsp fresh dill, chopped fine<br />8 oz smoked salmon, sliced<br />half a large cucumber, sliced thin<br /><br /><span style="font-weight: bold;">Directions</span><br />In a small bowl mix cream cheese and dill together, chill for 2 hours or overnight. (NOTE: you don't have to let the cream cheese and dill chill, however the flavors won't be as blended).<br /><br />Remove cream cheese mixture from refrigerator and bring to room temperature. Spread 6 slices of bread with cream cheese mixture. Divide smoked salmon between 6 slices of bread spread with cream cheese. Top remaining 6 slices of bread with cucumbers. Top each smoked salmon half with a cucumber half. Cut crusts off and cut remaining sandwiches in half.<br /><span style="font-style: italic;"><span style="font-style: italic;"></span></span>Jenniferhttp://www.blogger.com/profile/04877299301711532252noreply@blogger.com0tag:blogger.com,1999:blog-4806445237754282676.post-33904122462472089252010-09-19T19:51:00.003-04:002010-09-19T20:14:59.599-04:00Garlic and Herb Cheese Pinwheels<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_6BjiVmphv0XPmb1ZQUPghka9w47Rr9gN5zcZyw6jhgr6SIFNZR5EkmjNYQolhWk4jiXgfWP1lp24PK6Xsim4wEqro6B2-qUVlIgYTea9lPnD9IM-in_zMovuzIaWfRRFX3kS9bRM_scO/s1600/Garlic+and+Herb+Cheese+Pinwheels.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_6BjiVmphv0XPmb1ZQUPghka9w47Rr9gN5zcZyw6jhgr6SIFNZR5EkmjNYQolhWk4jiXgfWP1lp24PK6Xsim4wEqro6B2-qUVlIgYTea9lPnD9IM-in_zMovuzIaWfRRFX3kS9bRM_scO/s320/Garlic+and+Herb+Cheese+Pinwheels.jpg" alt="" id="BLOGGER_PHOTO_ID_5518777057575212930" border="0" /></a>I've made these several times for different events. I just made them for a wine festival we attended and they traveled well and stood up to the warm weather and sun.<br /><br /><span style="font-weight: bold;">Ingredients</span><br /><br />1 package of crescent rolls<br />4 oz garlic and herb pub cheese<br />2 tbsp grated Parmesan cheese<br /><br /><span style="font-weight: bold;">Directions</span><br /><br />Preheat oven to 350 degrees. Unroll crescent roll dough and close any open seams. Spread pub cheese over the dough. Sprinkle Parmesan over pub cheese. Roll the dough up lengthwise. Chill in freezer for 5-10 minutes. Cut 1/2 inch slices of chilled dough. Arrange on an ungreased baking sheet. Bake 10-15 minutes or until golden brown.<br /><br />Serve immediately.Jenniferhttp://www.blogger.com/profile/04877299301711532252noreply@blogger.com0tag:blogger.com,1999:blog-4806445237754282676.post-76909021121248766682010-09-12T19:44:00.003-04:002010-09-12T20:49:10.773-04:00Chicken Terriyaki<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Gk66GAT0zKos2_-rjicDZRaXFIMAMOOPvYESoerCod95TqIOVS6vqgQKveZx8POYh5a75h8Uffhw5JF2tPo73Slzdw4cC7Bx-VhCnj5IeKilHdDNp7JUKx_o8n3pxg42QFFhbQmryUzR/s1600/DSC_0275.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Gk66GAT0zKos2_-rjicDZRaXFIMAMOOPvYESoerCod95TqIOVS6vqgQKveZx8POYh5a75h8Uffhw5JF2tPo73Slzdw4cC7Bx-VhCnj5IeKilHdDNp7JUKx_o8n3pxg42QFFhbQmryUzR/s320/DSC_0275.JPG" alt="" id="BLOGGER_PHOTO_ID_5516177671809956050" border="0" /></a><br /><br /><span style="font-weight: bold;">Ingredients</span><br /><br />3 chicken breasts, diced<br />1 orange bell pepper, chopped<br />1/2 cup soy sauce<br />2 tbsp brown sugar<br />2 tsp sesame oil<br />2 tsp ground ginger<br />2 tbsp garlic powder<br />salt<br />pepper<span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"></span><br /><br /><span style="font-weight: bold;">Directions</span></span></span><br /><br />Mix soy sauce, brown sugar, sesame oil, ginger and garlic in a 9 x 13 dish. Season chicken with salt and pepper. Add chicken and coat with marinade; refrigerate for one hour or overnight.<br /><br />Heat a large deep skillet over medium high heat. Add chicken and marinade to skillet. Cook chicken thoroughly, about 10-15 minutes. Add peppers to skillet, coat for an additional minute.<br /><br />Serve over rice or noodles.<br /><span style="font-weight: bold;"><span style="font-weight: bold;"></span></span>Jenniferhttp://www.blogger.com/profile/04877299301711532252noreply@blogger.com0tag:blogger.com,1999:blog-4806445237754282676.post-85452427467944664472010-09-12T19:26:00.002-04:002010-09-12T19:42:58.748-04:00Creamy Onion Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAQ58r1ThS6yWUNT64b5xowAuB0YEwxH2f8LlHkHmUlWnAFQOw5eP2OYd66emvHrf-loUFTKng41JSAg8DZxQ6sOF99JGLX83TbQRr7ShRijPjHj6GAQV0tsOhjfmA-yi0W34cAz4yVLxe/s1600/DSC_0165.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAQ58r1ThS6yWUNT64b5xowAuB0YEwxH2f8LlHkHmUlWnAFQOw5eP2OYd66emvHrf-loUFTKng41JSAg8DZxQ6sOF99JGLX83TbQRr7ShRijPjHj6GAQV0tsOhjfmA-yi0W34cAz4yVLxe/s320/DSC_0165.JPG" alt="" id="BLOGGER_PHOTO_ID_5516173429249345426" border="0" /></a>This is my version of the Walkabout Soup from Outback Steakhouse.<br /><br /><span style="font-weight: bold;">Ingredients<br /><br /></span>2<span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"></span></span> </span></span></span></span>large sweet onions, sliced thin<br />1 yellow onion, sliced thin<br />42 oz beef broth<br />3/4 cup hot water<br />4 ts<span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"></span></span></span>pb cornstarch<br />1/2 cup heavy cream<br />salt<br />pepper<br /><br /><span style="font-weight: bold;">Directions</span><br /><br />In a large pot, bring beef broth to a boil. Add onions to broth and simmer for 1 hour, stirring occasionally. Mix cornstarch with hot water until completely dissolved. Add cornstarch mixture to beef broth, stir until thoroughly incorporated. Simmer for 2-3 minutes or until soup thickens slightly. Turn heat to low and add heavy cream and stir to incorporate. Season with salt and pepper.<br /><br />I served this with a simple steak and toasted pumpernickel bread just like they do at Outback.Jenniferhttp://www.blogger.com/profile/04877299301711532252noreply@blogger.com0tag:blogger.com,1999:blog-4806445237754282676.post-38618226635341728352010-08-22T21:14:00.004-04:002010-08-22T21:47:45.320-04:00Meatballs Stroganoff<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguLudu8HqrT234LIHCAkLN3wnIDkDYpo9I-tUyERFniBrhhulR2XYUY4IRMr-RxlYSEdn9upfvtqOpNATGFii9hyOqQpbO3FS6M8tHlOkvrxW-6WL-xCOihgmv8STIV3vsgHPnZg6UD1H4/s1600/DSC_0176.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguLudu8HqrT234LIHCAkLN3wnIDkDYpo9I-tUyERFniBrhhulR2XYUY4IRMr-RxlYSEdn9upfvtqOpNATGFii9hyOqQpbO3FS6M8tHlOkvrxW-6WL-xCOihgmv8STIV3vsgHPnZg6UD1H4/s320/DSC_0176.JPG" alt="" id="BLOGGER_PHOTO_ID_5508415920362002690" border="0" /></a><br />I didn't even know what stroganoff was until I was about 21 and the first taste I had was of the Hamburger Helper variety. I was hell bent on having a homemade version of it. I had some frozen meatballs that I substituted from the normal ground beef (HH style) or sliced beef strips from original recipes.<br /><br /><span style="font-weight: bold;">Ingredients</span><br /><br />10 meatballs<br />10 oz of sour cream<br />1 medium yellow onion<br />2 tbsp onion powder<br />2 tsp olive oil<br />1lb egg noodles<br />salt<br />pepper<br /><br /><span style="font-weight: bold;">Directions</span><br /><br />Preheat oven to 350 degrees. In a large and deep skillet, heat 1 tsp olive oil over medium high heat. Brown meatballs on all sides. While meatballs are browning, bring a pot of water to a boil. Transfer meatballs to an oven safe pan and finish cooking in oven, about 15 minutes. Add egg noodles to boil water, cook until tender about seven minutes. Drain thoroughly and do not rinse. Heat remaining tsp of oil in pan and add onion. Cook until golden and translucent, about 7-10 minutes. Turn heat to low, add sour cream and onion powder. Stir frequently to keep cream from burning.<br /><br />Add meatballs and coat with sauce. Serve meatballs and sauce over egg noodles.Jenniferhttp://www.blogger.com/profile/04877299301711532252noreply@blogger.com2tag:blogger.com,1999:blog-4806445237754282676.post-27226058166148452142010-08-22T20:57:00.006-04:002010-08-22T21:07:22.959-04:00Warm Bananas and Rum Sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW9ZTVaIIrMlK4hQXUscSpMQkJT8gjXNRIwp8-Usuh8hLgMhRLDGWNRxGVLfOsOExA_obRkY5UZ3X00kpYPnrCLsIU-yKdA7ymKEMRxrwKWwlHBvFN3DSPK3Nd5LAHfxpCnBdOXh1M8uju/s1600/DSC_1292.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW9ZTVaIIrMlK4hQXUscSpMQkJT8gjXNRIwp8-Usuh8hLgMhRLDGWNRxGVLfOsOExA_obRkY5UZ3X00kpYPnrCLsIU-yKdA7ymKEMRxrwKWwlHBvFN3DSPK3Nd5LAHfxpCnBdOXh1M8uju/s320/DSC_1292.JPG" alt="" id="BLOGGER_PHOTO_ID_5508404738626823234" border="0" /></a><br />Oh. My. God. These were heaven in my mouth! I have to thank my husband's Major for leaving behind half a bottle of Captain Morgan Private Stock Rum. We're not big rum drinkers but I've found it a wonderful ingredient for my desserts recently (I used it to make <a href="http://my-bitchin-kitchen.blogspot.com/2010/08/best-apple-pie-you-will-ever-have.html">The Best Apple Pie You Will Ever Have</a>). I had some extra bananas left over from the muffins I made earlier this week and this dessert was born. Enjoy!!<br /><br /><span style="font-weight: bold;">Ingredients</span><br /><br />2 bananas, sliced<br />1/2 cup brown sugar<br />2 shots of dark rum<br />1 tbsp of butter<br />1/4 cup of pecans<br /><br /><span style="font-weight: bold;">Directions</span><br /><br />In a skillet over medium heat, add sugar, rum and butter. Stir until melted and smooth, about 3-4 minutes. Add bananas and pecans. Coat with syrup.<br /><br />Serve hot over ice cream or pound cake.Jenniferhttp://www.blogger.com/profile/04877299301711532252noreply@blogger.com0tag:blogger.com,1999:blog-4806445237754282676.post-20018060181664089472010-08-22T20:33:00.005-04:002010-08-22T21:12:09.439-04:00Beef and NoodlesWhen it comes to Asian food, I <span style="font-style: italic;">love</span> sushi. The husband on the other hand does not like any form of fish or seafood and much prefers beef and chicken Chinese dishes. (It makes me so sad that he doesn't like fish but he does at least try everything once.) We've been trying to stop eating out or getting take out recently so I wanted to give the husband a homemade version of the Chinese food he loves so much. We both really liked this dish and it was a quick and easy meal to make, it would be great for a weekday meal.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbguX_LoTXKK9Fo-HM6DKtdGDFm2YrIDjxPZpJ6npiLMYkcFLd6h__yPvA5ZYt6p9oNgGenWjDGaFLCwhoTgmwZLn7leOEybAqkVjGTvETBWCJeg6TCr-NPiSrTZcM9gv_A3P6xl560cf4/s1600/DSC_1291.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbguX_LoTXKK9Fo-HM6DKtdGDFm2YrIDjxPZpJ6npiLMYkcFLd6h__yPvA5ZYt6p9oNgGenWjDGaFLCwhoTgmwZLn7leOEybAqkVjGTvETBWCJeg6TCr-NPiSrTZcM9gv_A3P6xl560cf4/s320/DSC_1291.JPG" alt="" id="BLOGGER_PHOTO_ID_5508402411424610290" border="0" /></a><br /><span style="font-weight: bold;">Ingredients</span><br /><br />1 lb of beef, cut into thin strips (London Broil would be great for this dish)<br />1 package of Udon noodles<br />1 small bell pepper, sliced<br />1/4 lb of snow peas or broccoli<br /><span style="font-style: italic;">Marinade</span><br />1tsp of garlic, minced<br />1 tsp of sesame oil<br />3 tsp of soy sauce<br />1tsp of Worcestershire sauce<br />salt<br />pepper<br /><span style="font-style: italic;">Sauce</span><br />4tsp of soy sauce<br />2 tsp of sesame oil<br />1 tsp of chili powder<br /><br /><span style="font-weight: bold;">Directions</span><br /><br />Combined marinade ingredients in a 9 x9 dish. Add beef slices, cover and refrigerator for at least 4 hours, best if over night.<br /><br /><br /><span style="font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfSHThxzAU005GThIVg_20qrAGSmVFTDz2Bnh8zTw1AUMe_xqa-j07MBJNR-Ne3cIgZj4MGLxt8rCh32F7Z6u7S5KdV3dvF2K8l7bNdXGjFVC3cWA5UoOp_IsrS-8nui7CXVswXoaBWzaG/s1600/DSC_0177.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfSHThxzAU005GThIVg_20qrAGSmVFTDz2Bnh8zTw1AUMe_xqa-j07MBJNR-Ne3cIgZj4MGLxt8rCh32F7Z6u7S5KdV3dvF2K8l7bNdXGjFVC3cWA5UoOp_IsrS-8nui7CXVswXoaBWzaG/s320/DSC_0177.JPG" alt="" id="BLOGGER_PHOTO_ID_5508402001654093938" border="0" /></a><br /></span>Heat a large skillet or wok over medium high heat, add beef to hot skillet. Do not add the marinade. Cook until no longer pink, about 7-9 minutes. Remove beef and keep warm. Add peppers, snow peas and/or broccoli to hot pan, cook until tender. While vegetables are cooking bring a pot of water to a boil. Add noodles. The noodles will cook in about 5-7 minutes. Drain, do not rinse. Once vegetables are tender, add all ingredients for sauce. Add beef and noodles and mix until coated with sauce.<br /><br />Serve immediately.<br /><span style="font-style: italic;"><br /></span><span style="font-weight: bold;"><span style="font-weight: bold;"></span><br /></span>Jenniferhttp://www.blogger.com/profile/04877299301711532252noreply@blogger.com0tag:blogger.com,1999:blog-4806445237754282676.post-79168940831998136992010-08-16T20:36:00.003-04:002010-08-16T20:44:53.110-04:00Banana Pecan Muffins<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2cvFgZ-cHqDFg0SPoPmwob4Ic2yUMLy4UrAbZ0qvvs6Z7xE6BIP9ZInLp6kf6MfGJmwy0qwh4mwfSD0ikTks0xQ7EA8qBgGFW8RM6iP2jzeEG-faHk19a9fKq45_ILUxerGqu1l_ru-I2/s1600/DSC_0169.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2cvFgZ-cHqDFg0SPoPmwob4Ic2yUMLy4UrAbZ0qvvs6Z7xE6BIP9ZInLp6kf6MfGJmwy0qwh4mwfSD0ikTks0xQ7EA8qBgGFW8RM6iP2jzeEG-faHk19a9fKq45_ILUxerGqu1l_ru-I2/s320/DSC_0169.JPG" alt="" id="BLOGGER_PHOTO_ID_5506171906438374754" border="0" /></a><br /><br /><span style="font-weight: bold;">Ingredients</span><br /><br />2 cups all purpose flour<br />1 1/2 tsp of baking soda<br />4 bananas<br />3/4 cup of brown sugar, packed<br />1 tsp of vanilla<br />1 1/2 sticks of butter, melted and cooled<br />1/2 cup of pecans, chopped<br />2 eggs<br /><br /><span style="font-weight: bold;">Directions</span><br /><br />Heat oven to 375 degrees.<br /><br />In a small bowl, roughly smash two bananas and set aside. With an electric mixer, beat two remaining bananas until they are smooth (about 2 minutes on high). Mix in the brown sugar, eggs, vanilla, butter and additional bananas. Slowly mix in the flour and baking soda. Fold in the pecans.<br /><br />Pour into batter into muffin tin. (I pour batter to the top for an extra big muffin top.)<br /><br />Bake for 20 minutes or until toothpick inserted into center comes out clean.<br /><br />Serve warm from the oven or slice open and toast.Jenniferhttp://www.blogger.com/profile/04877299301711532252noreply@blogger.com0tag:blogger.com,1999:blog-4806445237754282676.post-70623336683579788502010-08-16T20:07:00.003-04:002010-08-16T20:18:24.731-04:00Chicken Bacon and Caramelized Onion Pizza<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR8RQSr_VC0XwAuQzyu20FTTX9IySQOM0dX_sszaXpgYkKQheO2gciMQIIsRHihG344SdeVZRtt65TPEqGBmAsoudstAllt1-6YePiHEjmbDJS2TVzTe3Cduejc48iMWDitx6EaasUdM1t/s1600/DSC_0167.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR8RQSr_VC0XwAuQzyu20FTTX9IySQOM0dX_sszaXpgYkKQheO2gciMQIIsRHihG344SdeVZRtt65TPEqGBmAsoudstAllt1-6YePiHEjmbDJS2TVzTe3Cduejc48iMWDitx6EaasUdM1t/s320/DSC_0167.JPG" alt="" id="BLOGGER_PHOTO_ID_5506164009609342114" border="0" /></a><br />This pizza was inspired by an appetizer I made recently (that I have yet to post). It has everything we love: chicken, bacon and onions. It requires a little bit of effort if you don't have the ingredients leftover from another meal but it's still so worth it.<br /><br /><span style="font-weight: bold;">Ingredients</span><br /><br />1 pre-made pizza crust<br />4 oz of tomato sauce<br />10 oz of fresh whole milk mozzarella, sliced<br />2 chicken breasts<br />6 pieces of bacon<br />1 yellow onion<br />2 tsp of sugar<br />olive oil<br />1 tbsp of butter<br /><br /><span style="font-weight: bold;">Directions</span><br /><br />Heat the oven to 425 degrees.<br /><br />Cook bacon and cool. Once cool to handle rough chop.<br /><br />Slice the onion (no wider than 1/4 inch). In a large saute pan heat a tablespoon of olive oil and a tablespoon of butter over a medium heat. Add the onions and saute for approximately 15 minutes or until slightly golden brown. Add the sugar to the onions and continually stir onions to prevent sugars from burning. Cook for another 5 to 10 minutes or until onions are a deep golden brown and smell sweet. Remove from pan.<br /><br />If you don't have left over chicken, season two chicken breasts with garlic powder, onion powder, salt & pepper and saute in a pan with olive oil until just cooked through (about 5-7 minutes on the first side and 2-4 minutes on the second side). Remove from pan. Slice chicken into even strips.<br /><br />Roll out the pizza dough onto an cookie sheet. Spread tomato sauce evenly to the edges. Place half of the cheese on top of the sauce; add the chicken and onions. Top with cheese and bacon. Sprinkle with oregano if you desire.<br /><br />Bake for 15-17 minutes or until cheese and crust are golden brown.<br /><br />Serve immediately.Jenniferhttp://www.blogger.com/profile/04877299301711532252noreply@blogger.com0tag:blogger.com,1999:blog-4806445237754282676.post-74766651535905297442010-08-16T19:54:00.003-04:002010-08-16T20:04:54.715-04:00Belgium Waffles<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihzEmPnqdLCFN5MT_X5iXA1lWr7Dpv7E529hkF1W5pHmLtQ1o-yMpfxIlFONIx32k4E8-ln-rWozhajoO3bnLN6S8a1xTEFR4Mr2-2XfIbHTAXVb6boH6rtdgIh7vQHUUwEt_iVtM9LUhG/s1600/DSC_0171.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihzEmPnqdLCFN5MT_X5iXA1lWr7Dpv7E529hkF1W5pHmLtQ1o-yMpfxIlFONIx32k4E8-ln-rWozhajoO3bnLN6S8a1xTEFR4Mr2-2XfIbHTAXVb6boH6rtdgIh7vQHUUwEt_iVtM9LUhG/s320/DSC_0171.JPG" alt="" id="BLOGGER_PHOTO_ID_5506160483316539218" border="0" /></a><br />My husband loves waffles but he says he always forgets that we have a waffle iron to make them at home. I was in the mood for brinner (that's breakfast for dinner) and decided to treat us both to some delicious waffles and bacon. I used an Emeril Lagasse recipe and sweetened it up a bit.<br /><br /><span style="font-weight: bold;">Ingredients</span><br /><br />2 cups cake flour (if you don't have this remove 4 Tbsp from your measurement)<br />2 teaspoons of baking powder<br />4 large eggs, separated<br />4 tablespoons of sugar<br />1 teaspoon of vanilla<br />4 tablespoons of butter, melted<br />2 cups of milk<br />non-stick cooking spray<br /><br /><span style="font-weight: bold;">Directions</span><br /><br />Heat the waffle iron to medium high.<br /><br />In a medium bowl sift together flour and baking powder; set aside. In a large bowl, beat together the egg yolks and sugar until sugar is fully dissolved. Mix in the vanilla, butter and milk. Slowly add the flour mixture and mix until combined.<br /><br />With an electric mixer, beat the egg whites on high for about two minutes or until stiff peaks form. Fold the egg whites into the batter until thorough incorporated.<br /><br />Spray the waffle iron with cooking spray and pour batter onto iron until just covered. Close iron and cook waffle. Waffle will be done when steams slows to almost a stop (about 4 minutes).<br /><br />Serve hot with warm butter and syrup or whipped cream and fruit.<br /><br />The picture above is of a pecan waffle topped with bananas and more pecans. I also made chocolate chip waffles for my husband. Just had your filling before closing the waffle iron.Jenniferhttp://www.blogger.com/profile/04877299301711532252noreply@blogger.com0