tag:blogger.com,1999:blog-39589625904410075532024-03-13T22:05:17.273-07:00mamasitas in the kitchenwe're here when you're hungryheatherhttp://www.blogger.com/profile/04843364950387051473noreply@blogger.comBlogger665125tag:blogger.com,1999:blog-3958962590441007553.post-55150537513191465012012-12-11T21:41:00.002-08:002012-12-11T21:42:03.409-08:00time for a change!<div style="text-align: center;">
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<span style="font-size: large;">We've moved! </span></div>
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<span style="font-size: large;">Join us over at </span></div>
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<span style="font-size: large;"><i><a href="http://mamasitasinthekitchen.wordpress.com/">mamasitasinthekitchen.wordpress.com</a></i></span></div>
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<span style="font-size: large;">and make sure you bookmark the new address!</span></div>
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heatherhttp://www.blogger.com/profile/04843364950387051473noreply@blogger.com0tag:blogger.com,1999:blog-3958962590441007553.post-17673830328079959932012-09-10T13:11:00.000-07:002012-12-08T15:23:04.848-08:00Better-Than-Takeout Chicken Fried Rice<br />
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<span style="font-family: inherit;"><strong style="border: 0px; font-style: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Better-Than-Takeout Chicken Fried Rice</strong><br style="line-height: inherit;" /><em style="border: 0px; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Serves 5-6</em></span></div>
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<span style="font-family: inherit;"><em style="border: 0px; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">recipe credit: <a href="http://rachelschultz.com/2012/07/14/better-than-takeout-chicken-fried-rice/">Rachel Schultz</a></em></span></div>
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<span style="font-family: inherit;">1/2 pound boneless, skinless chicken breasts, cooked <br style="line-height: inherit;" />1 cup peas & carrots, frozen<br style="line-height: inherit;" />1 small white onion, chopped<br style="line-height: inherit;" />2 cloves garlic, minced<br style="line-height: inherit;" />2 eggs<br style="line-height: inherit;" />3 tablespoons sesame oil<br style="line-height: inherit;" />1/4 cup soy sauce</span></div>
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<span style="font-family: arimo-1, arimo-2, Garamond, 'Hoefler Text', Roman, Times, serif;">Prepare rice according to package instructions to yield 4 cups cooked rice. Heat sesame oil in a large skillet on medium heat. Add onion, garlic, peas, and carrots. </span><span style="font-family: arimo-1, arimo-2, Garamond, 'Hoefler Text', Roman, Times, serif;">Stir fry until tender. Crack eggs into pan and scramble, mixing throughout vegetables. </span><span style="font-family: arimo-1, arimo-2, Garamond, 'Hoefler Text', Roman, Times, serif;">Add rice, chicken, and soy sauce to pan. </span><span style="font-family: arimo-1, arimo-2, Garamond, 'Hoefler Text', Roman, Times, serif;">Mix soy sauce throughout and remove from heat.</span></div>
heatherhttp://www.blogger.com/profile/04843364950387051473noreply@blogger.com0tag:blogger.com,1999:blog-3958962590441007553.post-86706913888922528872012-04-12T07:49:00.000-07:002012-12-08T15:23:28.813-08:00Bird's Nest Breakfast Cups<span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 20px;"><br /></span>
<span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 20px;">Bird's Nest Breakfast Cups</span><br />
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<span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 20px;"><a href="http://littlebirdiebaby.blogspot.com/2011/10/tutorial-tuesday-linky-party-trio-of.html">recipe credit</a></span><br />
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<span style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 20px;">1 24 oz. bag of shredded hash browns</span><br />
<span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 20px;">2 tsp salt</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 20px;">1 tsp pepper</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 20px;">2 tbs oil (I use olive oil)</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 20px;">1/3 cup shredded cheddar</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 20px;">Bacon bits or 8=10 pieces of cooked bacon, crumbled</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 20px;">Eggs</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 20px;">Extra shredded cheddar</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 20px;">Muffin tin</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 20px;"><br /></span><br />
<ol style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 20px;">
<li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">Take your bag of hash browns and mix in the salt, pepper, oil and 1/3 cup shredded cheese.</li>
<li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">Divide amongst the cups in your muffin tin, making sure to grease tin beforehand.</li>
<li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">Bake hash browns at 425 degrees for 15-18 minutes or until toasty.</li>
<li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">Once they're finished, take them out and lower the temp of the oven to 350 degrees.</li>
<li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">Crack an egg into each of the cups</li>
<li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">Top with bacon and a sprinkle of extra cheese</li>
<li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">Bake at 350 degrees for 13-16 minutes (or until the eggs are as firm as you like them).</li>
<li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">Slide a knife along the edges to remove from pan when cooled.</li>
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Notes:</div>
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<ul style="line-height: 1.4; list-style-image: initial; list-style-position: initial; list-style-type: disc; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.5em; padding-bottom: 0px; padding-left: 2.5em; padding-right: 2.5em; padding-top: 0px;">
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: initial; border-top-style: none; border-top-width: initial; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">I like to break the yolks in my eggs a bit once I put them into the hash brown cups</li>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-top-width: 1px; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">When I cheat on these, I use the Oscar Meyer Bacon pieces found in the "salad dressing" section of the grocery store. They're the closest thing to fresh bacon I can find, and all-natural. :)</li>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-top-width: 1px; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">You can also experiment with ham, sausage, and veggies to make them your own!</li>
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heatherhttp://www.blogger.com/profile/04843364950387051473noreply@blogger.com0tag:blogger.com,1999:blog-3958962590441007553.post-81202367697757966152012-03-23T15:37:00.000-07:002012-12-08T15:23:48.603-08:00Blackened Chicken and Cilantro Lime Quinoa with Avocado Yogurt Sauce<br />
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Blackened Chicken and Cilantro Lime Quinoa with Avocado Yogurt Sauce</h5>
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<a href="http://www.sarcasticcooking.com/2012/03/15/blackened-chicken-and-cilantro-lime-quinoa/">recipe credit</a></h5>
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2 Boneless Skinless Chicken Breasts</h5>
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½ Teaspoon of Paprika</h5>
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¼ Teaspoon of Salt</h5>
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¼ Teaspoon of Pepper</h5>
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¼ Teaspoon of Cayenne Pepper</h5>
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¼ Teaspoon of Onion Powder</h5>
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¼ Teaspoon of Cumin</h5>
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1 Teaspoon of Olive Oil</h5>
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2 Cups of Low Sodium Chicken Stock</h5>
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1 Cup of Quinoa</h5>
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Juice and Zest from Two Limes</h5>
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A Dash of Salt and Pepper</h5>
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2 Tablespoons of Cilantro, chopped</h5>
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<h5 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; clear: both; color: black; font-family: Georgia, 'Bitstream Charter', serif; font-size: 16px; font-weight: normal; line-height: 1.5em; margin-bottom: 20px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
Combine all the dry seasonings in a small bowl. Mix them together and then season both sides of each chicken breast. Add the teaspoon of olive oil to a large pan or skillet. Heat the olive oil for a minute over medium/high heat. Add the chicken breasts to the pan. Cook for seven minutes on each side with the lid on.</h5>
<h5 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; clear: both; color: black; font-family: Georgia, 'Bitstream Charter', serif; font-size: 16px; font-weight: normal; line-height: 1.5em; margin-bottom: 20px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
Add the chicken stock and quinoa to a medium sauce pan. Bring to a simmer over medium/low heat. Reduce the heat to low and simmer for ten to fifteen minutes with the lid on, until all the stock has been absorbed.</h5>
<h5 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; clear: both; color: black; font-family: Georgia, 'Bitstream Charter', serif; font-size: 16px; font-weight: normal; line-height: 1.5em; margin-bottom: 20px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
After the chicken breasts have cooked all the way through, remove them from the pan and let them rest for seven minutes before slicing them.</h5>
<h5 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; clear: both; color: black; font-family: Georgia, 'Bitstream Charter', serif; font-size: 16px; font-weight: normal; line-height: 1.5em; margin-bottom: 20px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
Add the warm quinoa to a large bowl. Toss in the lime zest, lime juice, salt and pepper, and chopped cilantro. Mix to combine.</h5>
</div>
<div>
<h5 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; clear: both; color: black; font-family: Georgia, 'Bitstream Charter', serif; font-size: 16px; font-weight: normal; line-height: 1.5em; margin-bottom: 20px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
Serve the sliced chicken breast on top of the quinoa. If you find the blackened seasoning too spicy, you can add a quick and easy avocado yogurt sauce to cool it down.</h5>
</div>
<div>
<h5 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; clear: both; color: black; font-family: Georgia, 'Bitstream Charter', serif; font-size: 16px; font-weight: normal; line-height: 1.5em; margin-bottom: 20px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
**Avocado Yogurt Sauce: Just place the flesh from an avocado along with two tablespoons of Greek yogurt in a food processor and puree until smooth.</h5>
</div>
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heatherhttp://www.blogger.com/profile/04843364950387051473noreply@blogger.com0tag:blogger.com,1999:blog-3958962590441007553.post-49304803585802232382012-02-25T18:52:00.003-08:002012-12-08T15:24:01.868-08:00Tortellini with Balsamic Brown Butter<br />
<div style="color: #666666; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 11px; line-height: 17px; margin-bottom: 1.2em; margin-left: 0px; margin-right: 0px; margin-top: 1.2em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<strong style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Tortellini with Balsamic Brown Butter</strong></div>
<div style="color: #666666; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 11px; line-height: 17px; margin-bottom: 1.2em; margin-left: 0px; margin-right: 0px; margin-top: 1.2em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<strong style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Via <a href="http://gimmesomeoven.com/tortellini-with-balsamic-brown-butter/">Pinterest</a></strong></div>
<div style="color: #666666; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 11px; line-height: 17px; margin-bottom: 1.2em; margin-left: 0px; margin-right: 0px; margin-top: 1.2em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<em style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">(Adapted from<a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/ravioli-with-balsamic-brown-butter-recipe/index.html" style="border-bottom-color: transparent; border-bottom-style: dotted; border-bottom-width: 1px; color: #620062; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;" target="_blank"> Giada DeLaurentis</a>)</em></div>
<div style="color: #666666; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 11px; line-height: 17px; margin-bottom: 1.2em; margin-left: 0px; margin-right: 0px; margin-top: 1.2em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<strong style="margin: 0px; padding: 0px;">Ingredients:</strong></div>
<span class="Apple-style-span" style="color: #666666; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 11px; line-height: 17px;"></span><br />
<ul style="display: inline-block; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="color: #666666; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 11px; line-height: 17px;">
<li style="display: list-item; list-style-image: url(http://www.gimmesomeoven.com/images/li.png); margin-bottom: 0px; margin-left: 1.7em; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">18 to 20 ounces store-bought tortellini or ravioli (pick your favorite flavor!)</li>
<li style="display: list-item; list-style-image: url(http://www.gimmesomeoven.com/images/li.png); margin-bottom: 0px; margin-left: 1.7em; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">6 tablespoons unsalted butter</li>
<li style="display: list-item; list-style-image: url(http://www.gimmesomeoven.com/images/li.png); margin-bottom: 0px; margin-left: 1.7em; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 tablespoons balsamic vinegar</li>
<li style="display: list-item; list-style-image: url(http://www.gimmesomeoven.com/images/li.png); margin-bottom: 0px; margin-left: 1.7em; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/2 teaspoon salt</li>
<li style="display: list-item; list-style-image: url(http://www.gimmesomeoven.com/images/li.png); margin-bottom: 0px; margin-left: 1.7em; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/4 teaspoon freshly ground black pepper</li>
<li style="display: list-item; list-style-image: url(http://www.gimmesomeoven.com/images/li.png); margin-bottom: 0px; margin-left: 1.7em; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/3 cup toasted, chopped nuts (walnuts, pecans or pine nuts)</li>
<li style="display: list-item; list-style-image: url(http://www.gimmesomeoven.com/images/li.png); margin-bottom: 0px; margin-left: 1.7em; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/4 cup grated Parmesan</li>
</span></ul>
<span class="Apple-style-span" style="color: #666666; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 11px; line-height: 17px;">
</span><br />
<div style="color: #666666; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 11px; line-height: 17px; margin-bottom: 1.2em; margin-left: 0px; margin-right: 0px; margin-top: 1.2em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<strong style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Method:</strong></div>
<div style="color: #666666; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 11px; line-height: 17px; margin-bottom: 1.2em; margin-left: 0px; margin-right: 0px; margin-top: 1.2em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
Bring a large pot of salted water to a boil over high heat. Add the tortellini and cook according to package instructions (generally about 2-3 minutes until tender, but still firm to the bite), stirring occasionally. Drain the tortellini.</div>
<div style="color: #666666; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 11px; line-height: 17px; margin-bottom: 1.2em; margin-left: 0px; margin-right: 0px; margin-top: 1.2em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
Meanwhile, in a medium saucepan cook the butter over medium heat, stirring occasionally. When the foam subsides, and the butter begins to turn a golden brown (and begins to give off a nutty aroma) turn off the heat and remove from the burner. Let cool for about 1 minute. Then gradually (and very carefully!) stir in the balsamic vinegar, salt, and pepper.</div>
<div style="color: #666666; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 11px; line-height: 17px; margin-bottom: 1.2em; margin-left: 0px; margin-right: 0px; margin-top: 1.2em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
Transfer the ravioli to the pan saucepan with the balsamic brown butter and gently stir until combined. Sprinkle nuts and Parmesan over the top. Serve immediately.</div>
heatherhttp://www.blogger.com/profile/04843364950387051473noreply@blogger.com1tag:blogger.com,1999:blog-3958962590441007553.post-91994327304969881742012-02-25T18:47:00.002-08:002012-12-08T15:24:14.499-08:00Cilantro Lime ShrimpCilantro Lime Shrimp<br />
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recipe credit: <a href="http://lanascooking.com/">lanascooking.com</a><br />
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<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="color: #111111; font-family: Georgia, 'Times New Roman', Times, serif; font-weight: bold; line-height: 19px;">Prep Time: </span><span class="Apple-style-span" style="color: #111111; font-family: Georgia, 'Times New Roman', Times, serif; font-weight: bold; line-height: 19px;"><span class="preptime" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 12px; font-weight: normal; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">10 minutes</span></span><br />
<div id="zlrecipe-cook-time" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #111111; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 12px; font-weight: bold; font: inherit; line-height: 1.2em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 1em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
Cook Time: <span class="cooktime" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 12px; font-weight: normal; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">15 minutes<span class="value-title" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 12px; font-weight: normal; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;" title="PT15M"></span></span></div>
<div id="zlrecipe-total-time" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #111111; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 12px; font-weight: bold; font: inherit; line-height: 1.2em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 1em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
Total Time: <span class="duration" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 12px; font-weight: normal; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">25 minutes</span></div>
<ul id="zlrecipe-ingredients-list" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #111111; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; font: inherit; line-height: 1.5em; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 1em; margin-left: 1em; margin-right: 1em; margin-top: 1em; padding-bottom: 0px; padding-left: 2.4em; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<li class="ingredient" id="zlrecipe-ingredient-0" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font: inherit; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1 Tbsp. butter</li>
<li class="ingredient" id="zlrecipe-ingredient-1" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font: inherit; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1 Tbsp. olive oil</li>
<li class="ingredient" id="zlrecipe-ingredient-2" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font: inherit; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">2 cloves garlic, minced</li>
<li class="ingredient" id="zlrecipe-ingredient-3" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font: inherit; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1 medium onion, chopped</li>
<li class="ingredient" id="zlrecipe-ingredient-4" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font: inherit; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1 jalapeno, finely chopped</li>
<li class="ingredient" id="zlrecipe-ingredient-5" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font: inherit; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">¼ tsp. red pepper flakes</li>
<li class="ingredient" id="zlrecipe-ingredient-6" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font: inherit; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">½ tsp. Mexican oregano</li>
<li class="ingredient" id="zlrecipe-ingredient-7" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font: inherit; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">2 roma tomatoes, chopped</li>
<li class="ingredient" id="zlrecipe-ingredient-8" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font: inherit; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1 lime, zest and juice</li>
<li class="ingredient" id="zlrecipe-ingredient-9" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font: inherit; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">½ tsp. salt</li>
<li class="ingredient" id="zlrecipe-ingredient-10" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font: inherit; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">½ tsp. black pepper</li>
<li class="ingredient" id="zlrecipe-ingredient-11" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font: inherit; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1 pound shrimp, split and deveined</li>
<li class="ingredient" id="zlrecipe-ingredient-12" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font: inherit; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">2 Tbsp. chopped cilantro</li>
</ul>
<div id="zlrecipe-total-time" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font: inherit; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 1em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<span class="Apple-style-span" style="color: #111111; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 21px;">Melt the butter and oil in a heavy skillet over medium-high heat.</span></div>
<div id="zlrecipe-total-time" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font: inherit; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 1em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<span class="Apple-style-span" style="line-height: 21px;">Add the garlic, onion and jalapeño.</span></div>
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<span class="Apple-style-span" style="line-height: 21px;">Cook, stirring until the onion begins to wilt, approximately 3 minutes.</span></div>
<span class="Apple-style-span" style="line-height: 21px;">Add the red pepper flakes and oregano.</span><br />
<span class="Apple-style-span" style="line-height: 21px;">Continue cooking until the onion becomes translucent, approximately 3 additional minutes.</span><br />
<span class="Apple-style-span" style="line-height: 21px;">Add the tomatoes.</span><br />
<span class="Apple-style-span" style="line-height: 21px;">Cook, stirring occasionally, until the tomatoes are soft.</span><br />
<span class="Apple-style-span" style="line-height: 21px;">Add the shrimp, zest and lime juice, salt and black pepper.</span><br />
<span class="Apple-style-span" style="line-height: 21px;">Cook until the shrimp are just opaque. Be careful not to overcook.</span><br />
<span class="Apple-style-span" style="line-height: 21px;">Remove the pan from the heat and stir in the cilantro.</span><br />
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<span class="Apple-style-span" style="line-height: 21px;">**Blogger's Note: To make GF, omit the bread. We served it on top of GF Brown Rice Spaghetti and it was amazing. Definitely a new favorite in our house! </span></div>
heatherhttp://www.blogger.com/profile/04843364950387051473noreply@blogger.com0tag:blogger.com,1999:blog-3958962590441007553.post-34056354338994266592012-02-18T21:46:00.000-08:002012-12-08T15:24:24.010-08:00Panera Bread's Signature Mac & Cheese<span class="Apple-style-span" style="color: #9e6626; font-family: Georgia, 'Times New Roman', Times, serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;"><b><br /></b></span></span>
<span class="Apple-style-span" style="color: #9e6626; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 18px;"><strong>Panera Bread’s Signature Macaroni & Cheese</strong></span><br />
<span class="Apple-style-span" style="color: #9e6626; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 18px;"><em>Adapted by Head Chef Dan Kish</em></span><span class="Apple-style-span" style="color: #9e6626; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 18px;"><br /></span><span class="Apple-style-span" style="color: #9e6626; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 18px;"><br /></span><br />
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<span class="Apple-style-span" style="color: #9e6626; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 18px;">Ingredients</span><span class="Apple-style-span" style="color: #9e6626; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 18px;"><br /></span><span class="Apple-style-span" style="color: #9e6626; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 18px;">1 (16-ounce) package of rigati pasta (or other small pasta shells)</span><span class="Apple-style-span" style="color: #9e6626; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 18px;"><br /></span><span class="Apple-style-span" style="color: #9e6626; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 18px;">¼ cup butter</span><span class="Apple-style-span" style="color: #9e6626; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 18px;"><br /></span><span class="Apple-style-span" style="color: #9e6626; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 18px;">½ cup all-purpose flour</span><span class="Apple-style-span" style="color: #9e6626; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 18px;"><br /></span><span class="Apple-style-span" style="color: #9e6626; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 18px;">2½ cups 2% reduced fat milk (or cream)</span><span class="Apple-style-span" style="color: #9e6626; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 18px;"><br /></span><span class="Apple-style-span" style="color: #9e6626; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 18px;">6 slices white American cheese, chopped</span><span class="Apple-style-span" style="color: #9e6626; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 18px;"><br /></span><span class="Apple-style-span" style="color: #9e6626; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 18px;">1 cup (8 ounces) shredded extra-sharp white Vermont cheddar</span><span class="Apple-style-span" style="color: #9e6626; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 18px;"><br /></span><span class="Apple-style-span" style="color: #9e6626; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 18px;">1 tablespoon Dijon mustard</span><span class="Apple-style-span" style="color: #9e6626; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 18px;"><br /></span><span class="Apple-style-span" style="color: #9e6626; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 18px;">1 teaspoon kosher salt</span><span class="Apple-style-span" style="color: #9e6626; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 18px;"><br /></span><span class="Apple-style-span" style="color: #9e6626; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 18px;">¼ teaspoon hot sauce</span><span class="Apple-style-span" style="color: #9e6626; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 18px;"><br /></span><span class="Apple-style-span" style="color: #9e6626; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 18px;"><br /></span><span class="Apple-style-span" style="color: #9e6626; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 18px;"><strong>Directions</strong></span><span class="Apple-style-span" style="color: #9e6626; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 18px;"><br /></span><span class="Apple-style-span" style="color: #9e6626; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 18px;">1.Prepare pasta according to package directions.</span><span class="Apple-style-span" style="color: #9e6626; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 18px;"><br /></span><span class="Apple-style-span" style="color: #9e6626; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 18px;">2.Melt butter over low heat. Whisk in flour and cook 1 minute, whisking constantly.</span><span class="Apple-style-span" style="color: #9e6626; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 18px;"><br /></span><span class="Apple-style-span" style="color: #9e6626; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 18px;">3.Gradually whisk in milk (or cream); cook over medium heat, whisking until mixture thickens and bubbles. Remove from heat.</span><span class="Apple-style-span" style="color: #9e6626; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 18px;"><br /></span><span class="Apple-style-span" style="color: #9e6626; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 18px;">4.Add cheeses, mustard, salt, and hot sauce, stirring until cheese melts and sauce is smooth.</span><span class="Apple-style-span" style="color: #9e6626; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 18px;"><br /></span><span class="Apple-style-span" style="color: #9e6626; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 18px;">5.Stir in pasta and cook over medium heat for 1 minute (or until thoroughly heated).</span><span class="Apple-style-span" style="color: #9e6626; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 18px;"> </span><span class="Apple-style-span" style="color: #9e6626; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 18px;"><br /></span><span class="Apple-style-span" style="color: #9e6626; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 18px;"><br /></span><span class="Apple-style-span" style="color: #9e6626; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 18px;">Serves 4 to 6</span>heatherhttp://www.blogger.com/profile/04843364950387051473noreply@blogger.com0tag:blogger.com,1999:blog-3958962590441007553.post-86836266278744591502012-01-20T16:38:00.000-08:002012-01-20T16:38:03.816-08:00Chicken & Cheese Lasagna Roll-UpsChicken & Cheese Lasagna Roll-Ups <br />
<br />
<a href="http://www.ivillage.com/chicken-and-cheese-lasagna-roll-ups/3-r-60638">recipe credit: </a><br />
<br />
3 cups chopped cooked chicken<br />
<span>1/4 cup </span>
milk<br />
<span>1 cup </span>
Ricotta cheese<br />
<span>1/8 teaspoon </span>
white pepper<br />
<span>1/4 cup </span>
crumbled feta cheese<br />
<span>8 </span>
lasagna noodles, cooked and drained - can be made with GF noodles!<br />
<span>1/4 cup </span>
grated Parmesan cheese<br />
<span>2 cups </span>
Prego Spaghetti Sauce<br />
<br />
Preheat oven to 375.<br />
<br />
<br />
<br />
In a 13 by 9-inch baking dish, spread 1 cup spaghetti sauce. In medium bowl, combine chicken, cheeses, milk, and pepper. Spread 1/2 cup mixture on each lasagna noodle; roll jelly-roll fashion. Top with remaining spaghetti sauce. Cover
& bake for 30 minutes or until hot. Serve, if desired, with additional Parmesan cheese.<br />heatherhttp://www.blogger.com/profile/04843364950387051473noreply@blogger.com0tag:blogger.com,1999:blog-3958962590441007553.post-50489855432497298902012-01-06T21:25:00.000-08:002012-01-06T21:25:06.509-08:00Slow Cooker Korean Beef Tacos<br />
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Slow Cooker Korean Beef Tacos (Gluten Free)</div>
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serves 6-8</div>
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recipe credit: <a href="http://crockpot365.blogspot.com/2011/11/slow-cooker-shredded-korean-beef-tacos.html">crockpot365</a></div>
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<span class="Apple-style-span" style="color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: normal;"><div class="separator" style="clear: both; font-family: Arial, Helvetica, sans-serif; text-align: left;">
3-4 pounds beef roast (I used a trimmed chuck roast)</div>
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1/2 cup brown sugar</div>
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1/3 cup soy sauce (La Choy and Tamari Wheat-Free are gluten free)</div>
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1 head garlic (peeled, but leave cloves intact--approx 10 cloves)</div>
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1/2 onion, diced</div>
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1 inch fresh ginger root, peeled and grated</div>
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2 tablespoons seasoned rice wine vinegar</div>
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1 tablespoon sesame oil</div>
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1 whole jalapeno, diced (be careful! use gloves!)</div>
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<b>The Directions</b></div>
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Use a 6-quart slow cooker. Okay. This truly can't be any easier. I didn't brown my meat, but I did trim off the visible fat. I can make these directions complicated and tell you to add this or that first,</div>
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but it honestly doesn't matter. This is going to cook on low all day long, and the ingredients will distribute just fine all on their own. Throw everything in however you'd like.</div>
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Cover, and cook on low for 8-10 hours or until meat has fully shredded--- you can help it out by cutting the meat into pieces an hour or so before serving time. Serve in soft corn or flour tortillas (we are gluten free, and used tiny corn tortillas that are labeled gluten free) with shredded cabbage salad and white or brown rice.</div>
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this is how I made my shredded cabbage:</div>
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1 bag shredded coleslaw from the grocery store's produce section</div>
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1 tablespoon soy sauce (la choy or tamari wheat-free)</div>
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2 tablespoons seasoned rice vinegar</div>
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salt and pepper to taste</div>
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toss together and serve immediately (it gets too wilty if you make it early in the day)</div>
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<br /></div>
</span></div>heatherhttp://www.blogger.com/profile/04843364950387051473noreply@blogger.com0tag:blogger.com,1999:blog-3958962590441007553.post-38863839922957586962012-01-06T15:37:00.001-08:002012-01-06T15:37:50.469-08:00Panera Grilled Muffaletta SandwichGrilled Muffuletta Sandwich INGREDIENTS 1 Panera Asiago Cheese Focaccia (round)<br />½ cup oil-packed sliced sun-dried tomatoes<br />4 ounces thinly sliced smoked provolone or mozzarella cheese<br />2 ½ cups jarred olive salad, drained, and chopped if necessary<br />3 ounces thinly sliced mortadella (Italian cured sausage)<br />3 ounces thinly sliced Genoa salami<br />2 ounces thinly sliced baked ham, preferably smoked Virginia ham<br /><br />DIRECTIONS Cut Panera Asiago Focaccia in half through the side. Drain some oil from the sun-dried tomatoes and brush over cut sides of bread.<br /><br />Layer half of cheese on bottom of bread. Layer on half of olive salad. Then all of the mortadella, salami, ham, and sundried tomatoes. Add remaining half of olive salad and remaining half of cheese. Cover with top of bread and compress the sandwich with your hands. Wrap in foil and weight down the foil-wrapped sandwich with a heavy skillet filled with canned goods or another heavy weight. Let stand for 30 minutes or until grill is ready.<br /><br />Heat a covered grill to medium on one side. For a gas grill, use only light burners on one side. For a charcoal grill, spread hot coals to one side. Put foil-wrapped sandwich on grill over unheated side and weight down with the skillet and a rock or brick to compress. Cover grill and cook until cheese melts, 10 to 15 minutes.<br /><br />Remove sandwich to a cutting board. Unwrap, cut into wedges like a pizza, and serve.<br /><br />Serves 4-6<br />Prep: 5 mins (plus 30 minutes standing time)<br />Cook: 25 minsmcmcolospgshttp://www.blogger.com/profile/03369000393842336827noreply@blogger.com0tag:blogger.com,1999:blog-3958962590441007553.post-77704293737507666352012-01-05T12:24:00.000-08:002012-01-05T12:25:03.754-08:00GF "Macaroni Grill" breadThere is a place here in Texas called Ramano’s Macaroni Grill and they serve this incredible bread at the table to munch on while you’re looking at the menu. Served with a plate of olive oil, italian seasoning and mixed with some basalmic vinegar, you won’t be able to put it down.<br /><br />Using some tips from Gluten Free on a Shoestring and better batter flour I decided to try and make a gluten free version of it for my 4 year old. Well after 4 attempts I nailed it!! I used an 8″ round cake pan to put this loaf into and let it rise and bake in it. It fits nicely into the microwave for the rising and then you can pop it into the oven to cook it in. (I used Nicole Hunn’s method of rising by using the heated wet towel in the microwave and it worked great!) Here is the recipe.<br /><br />Gee Eff Rosemary Garlic Bread<br /><br />Makes 1 loaf<br /><br />1 1/2 tsp. yeast<br />1 1/2 tsp. sugar<br />1/2 C. warm water (105°-110°)<br />1/2 C. better batter flour<br />1/2 tsp. salt<br />1 tbs. rosemary<br />1 tbs. butter (soft)<br />1 extra large egg white (beaten)<br /><br />1 tbs. butter and 1 tsp. garlic salt melted together to brush onto the bread 10 min before it’s done cooking.<br /><br />Place the yeast, sugar and water in the mixing bowl and let dissolve for a few min. It’s ok to stir it if needed. Put in the butter, salt, rosemary and flour. Turn the mixer on low until flour is blended in and then add the egg white. Then turn on mixer full speed for 6 min.<br />While the dough is mixing grease an 8″ round cake pan and get a floured surface ready. When the done mixing scrape out the dough onto the floured surface. Pat, roll and form the dough into a nice loaf adding more flour if it’s too sticky. Place the formed loaf into the pan and let rise in a warn, draft free area for 30 min.<br />Pre heat the oven to 375° and bake 15-20 mn. Just before the loaf is done brush it with the melted butter and garlic salt and put it back into the oven until done.mcmcolospgshttp://www.blogger.com/profile/03369000393842336827noreply@blogger.com0tag:blogger.com,1999:blog-3958962590441007553.post-2797589428899027262012-01-01T10:01:00.000-08:002012-01-01T10:01:29.745-08:00Grandma Kathy's MeatballsGrandma Kathy's Meatballs<br />
<br />
recipe credit: Heidi Peck<br />
<br />
<br />
3lbs hamburger<br />
1 can evaporated milk<br />
2 cups quick oats- if you want to make these GF, use GF oats <br />
1/2 c. chopped onions<br />
2 eggs<br />
2 tsp. salt<br />
1/2 tsp. pepper<br />
<br />
In a big bowl, mix all ingredients together. Make meatballs into desired size and put in a 9x13 glass pan, spaced evenly apart. Preheat oven to 350. In a saucepan, combine the following ingredients:<br />
<br />
2 cups ketchup<br />
2 Tbsp. Liquid Smoke<br />
1/2 tsp garlic powder<br />
1 1/2 cup brown sugar<br />
<br />
Cook on medium until sugar is incorporated thoroughly and the sauce is warm throughout. Pour over meatballs and bake for 1 hour. <br />
<br />
<br />heatherhttp://www.blogger.com/profile/04843364950387051473noreply@blogger.com1tag:blogger.com,1999:blog-3958962590441007553.post-69486875497375615042011-12-30T08:09:00.000-08:002011-12-30T08:09:30.357-08:00Gluten Free Ho Hos<br />
<div>
<span class="Apple-style-span" style="color: #303030; font-family: 'Bookman Old Style', serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 16px;">Gluten Free Ho-Hos</span></span></div>
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<span class="Apple-style-span" style="color: #303030; font-family: 'Bookman Old Style', serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 16px;"><br /></span></span></div>
<div>
<span class="Apple-style-span" style="color: #303030; font-family: 'Bookman Old Style', serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 16px;">Recipe Credit: <a href="http://glutenfreeonashoestring.com/gf-ho-hos/">Gluten Free on a Shoestring</a></span></span></div>
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<span class="Apple-style-span" style="color: #303030; font-family: 'Bookman Old Style', serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 16px;"><br /></span></span></div>
<ul class="ingredients" style="color: #303030; font-family: 'Bookman Old Style', serif; line-height: 16px; list-style-image: initial; list-style-position: outside; list-style-type: circle; margin-bottom: 10px; margin-left: 22px; margin-right: 0px; margin-top: 10px; 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: none; background-origin: initial; font-size: 13px; list-style-position: inherit; list-style-type: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/2 cup (70 grams) all-purpose gluten-free flour (I use Better Batter)</li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; font-size: 13px; list-style-position: inherit; list-style-type: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/4 teaspoon xanthan gum (omit if using Better Batter)</li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; font-size: 13px; list-style-position: inherit; list-style-type: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 tablespoon (5 grams) natural unsweetened cocoa powder</li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; font-size: 13px; list-style-position: inherit; list-style-type: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/4 teaspoon baking soda</li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; font-size: 13px; list-style-position: inherit; list-style-type: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">dash (1/8 teaspoon) kosher salt</li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; font-size: 13px; list-style-position: inherit; list-style-type: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">8 ounces semi-sweet chocolate, chopped (divided)</li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; font-size: 13px; list-style-position: inherit; list-style-type: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">3 tablespoons unsalted butter</li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; font-size: 13px; list-style-position: inherit; list-style-type: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/2 cup (100g) granulated sugar</li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; font-size: 13px; list-style-position: inherit; list-style-type: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/4 teaspoon pure vanilla extract</li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; font-size: 13px; list-style-position: inherit; list-style-type: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 extra-large eggs, beaten</li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; font-size: 13px; list-style-position: inherit; list-style-type: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">6 tablespoons warm water (plus more, if necessary)</li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; font-size: 13px; list-style-position: inherit; list-style-type: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 packet (1 scant tablespoon) unflavored powdered gelatin</li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; font-size: 13px; list-style-position: inherit; list-style-type: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/4 cup cool water</li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; font-size: 13px; list-style-position: inherit; list-style-type: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 cups heavy cream</li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; font-size: 13px; list-style-position: inherit; list-style-type: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">3 tablespoons confectioner’s sugar, plus more for dusting</li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; font-size: 13px; list-style-position: inherit; list-style-type: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">3 tablespoons nonhydrogenated vegetable shortening</li>
</ul>
<div class="ERInstructionsHeader" style="clear: both; color: #303030; font-family: 'Bookman Old Style', serif; font-size: 16px; font-weight: bold; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
Instructions</div>
<div class="instructions" style="color: #303030; font-family: 'Bookman Old Style', serif; font-size: 13px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<ol style="list-style-position: outside; list-style-type: decimal; margin-bottom: 10px; margin-left: 30px; margin-right: 0px; margin-top: 10px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<li class="instruction" style="list-style-position: inherit; list-style-type: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 2px;">Grease a quarter sheet pan well with unsalted butter. Line with a sheet a wax paper, and grease the paper with unsalted butter, and set the pan aside. Preheat the oven to 350 degrees F.</li>
<li class="instruction" style="list-style-position: inherit; list-style-type: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 2px;">In a medium-sized bowl, place the flour, xanthan gum, cocoa powder, baking soda and salt, and whisk to combine well.</li>
<li class="instruction" style="list-style-position: inherit; list-style-type: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 2px;">In a separate large, microwave-safe bowl, place 3 ounces of chopped chocolate and the butter. Microwave on 50% power for 45 seconds at a time, stirring in between, until the chocolate and butter are melted and smooth. Allow to cool briefly. Add the granulated sugar and vanilla, and mix well. Add the eggs and water, and mix until well-combined. Add the dry ingredients to the chocolate mixture (see photo), and mix until well-combined. The batter should be pourable. If it seems too thick, thin it with another tablespoon or two of water.</li>
<li class="instruction" style="list-style-position: inherit; list-style-type: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 2px;">Pour the batter into the prepared pan, and shake from side to side and back and forth to distribute the batter evenly in the pan. Smack the bottom of the pan against the counter to burst the air bubbles, and place it in the center of the preheated oven.</li>
<li class="instruction" style="list-style-position: inherit; list-style-type: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 2px;">Bake for about 10 minutes, or until the cake is just set and is firm to the touch. Check at 8 minutes, and watch carefully.</li>
<li class="instruction" style="list-style-position: inherit; list-style-type: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 2px;">While the cake is in the oven, place two large pieces of wax paper (or 2 tea towels) flat on the counter side by side and sprinkle both generously with powdered sugar. As soon as the cake is removed from the oven (before it has had a chance to cool at all), turn it out onto one sheet of wax paper (or one tea towel) and remove the pan. Carefully pull back what is now the top layer of wax paper and discard it. Cut the cake in half width-wise (see photo). Remove one half of the cake to the other sheet of wax paper.</li>
<li class="instruction" style="list-style-position: inherit; list-style-type: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 2px;">Working quickly, dust the top of one half cake with more powdered sugar, and, starting at a short end, begin to roll the cake away from you as tightly as possible (see photo). Gently squeeze the cake with your hands to secure it as rolled. Place the roll, seam side down, still wrapped in wax paper on a wire rack to cool completely. Repeat with the remaining half cake.</li>
<li class="instruction" style="list-style-position: inherit; list-style-type: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 2px;">While the cakes are cooling, make the filling. In a small microwave safe bowl, place the contents of the packet of powdered gelatin and the 1/4 cup water, and mix to combine. Allow to sit for a few moments until the gelatin swells. It will be lumpy. Microwave the gelatin mixture for 30 seconds, stir (see photo) and set it aside.</li>
<li class="instruction" style="list-style-position: inherit; list-style-type: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 2px;">In the bowl of a stand mixer fitted with the whisk attachment, beat the cream and 3 tablespoons confectioner’s sugar on high until soft peaks form (see photo). add the slightly cooled gelatin mixture, and whisk again on high until the mixture has thickened (see photo again). Place the filling in the refrigerator to chill while the cakes finish cooling.</li>
<li class="instruction" style="list-style-position: inherit; list-style-type: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 2px;">Once the cakes have cooled completely, gently unroll one cake and peel back any wax paper that has adhered to the top of the cake. The cake will almost certainly have cracked in various places, and it’s fine. Spread an even layer of filling about 1/4 inch thick over the entire surface of the cake, spreading it more thinly as you reach the edges. Reroll the cake tightly, and cover it tightly with plastic wrap. Repeat with the remaining cake. Place both rolls in the refrigerator to chill. You will have left over filling — not a particularly troubling problem.</li>
<li class="instruction" style="list-style-position: inherit; list-style-type: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 2px;">While waiting for the rolls to chill, make the chocolate topping. In a medium-sized microwave safe bowl, place the remaining 5 tablespoons of chopped chocolate and the 3 tablespoons of shortening. Place the bowl in the microwave and heat for 45 seconds at 50% power. Stir the mixture, and heat again for 45 seconds at 50% power. Stir and repeat if necessary until all the chocolate is melted and smooth.</li>
<li class="instruction" style="list-style-position: inherit; list-style-type: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 2px;">Remove one chocolate roll from the refrigerator and unwrap and discard the plastic wrap. With a very sharp knife, slice the roll into four equal pieces by cross-section. Dip the tops and sides of each roll in the melted chocolate mixture, and place each roll on clean parchment paper. Repeat with the remaining chocolate roll from the refrigerator. Allow the rolls to sit until the chocolate sets – either at room temperature or in the refrigerator. The chocolate coating will seal the rolls, and they will last at least at least a day or so on the counter, or a few days in the refrigerator.</li>
<li><div class="easyrecipe" style="background-attachment: initial; background-clip: initial; background-color: #f3f5fd; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-color: rgb(41, 62, 223); border-bottom-style: dashed; border-bottom-width: 1px; border-left-color: rgb(41, 62, 223); border-left-style: dashed; border-left-width: 1px; border-right-color: rgb(41, 62, 223); border-right-style: dashed; border-right-width: 1px; border-top-color: rgb(41, 62, 223); border-top-style: dashed; border-top-width: 1px; clear: both; font-family: 'Bookman Old Style', serif; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 10px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 10px; padding-right: 10px; padding-top: 10px; position: relative; text-align: left;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<div class="ERNotesHeader" style="clear: both; font-size: 16px; font-weight: bold; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
Duly Noted</div>
<div class="ERNotes" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<div style="font-family: 'Bookman Old Style', serif; font-size: 13px; line-height: 1.3em; margin-bottom: 1.3em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
This recipe can be easily doubled. For all the trouble, if I were you — I’d double it. Just be sure to divide the cake batter between two quarter sheet pans and bake each separately in the oven (to ensure even baking). If you try to bake the whole cake in a larger, half sheet pan (and I speak here from very recent and unsettling personal experience), it will be too difficult to handle effectively. Trust me. If you double the batter, you won’t need to double the filling, but you will need to double the topping.<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />These are a bit of trouble, but not too much and they are entirely worth it. They’re as good as you remember – and even better still.</div>
</div>
</div>
<div class="ERLinkback" style="font: normal normal normal 9px/normal 'Trebuchet MS', Arial, Helvetica, sans-serif; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; position: relative;">
Google Recipe View Microformatting by <a href="http://www.orgasmicchef.com/easyrecipe/" style="color: #156596; font-family: 'Bookman Old Style', serif; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline;" target="_blank" title="Wordpress Recipe Plugin">Easy Recipe</a></div>
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<div style="font-family: 'Bookman Old Style', serif; font-size: 13px; line-height: 1.3em; margin-bottom: 1.3em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
My instructions may be long, but it’s only because they’re explicit. Follow them to the letter, and you’ll be successful. Try not to modify the recipe at all the first go ’round, until you get the feel of it. And remember – cream filling heals all cracks, and chocolate topping covers the ones it doesn’t.</div>
<div>
<br /></div>
</li>
</ol>
</div>
<div style="color: #303030; font-family: 'Bookman Old Style', serif; font-size: 13px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
</div>heatherhttp://www.blogger.com/profile/04843364950387051473noreply@blogger.com0tag:blogger.com,1999:blog-3958962590441007553.post-77352805687975155582011-12-11T12:58:00.001-08:002011-12-11T13:00:21.688-08:00MIni Peanut Butter Chocolate CheesecakesMini Peanut Butter Chocolate Cheesecakes<br />
<br />
recipe credit: <a href="http://annies-eats.net/2010/12/27/mini-peanut-butter-chocolate-cheesecakes/">Annies Eats </a><br />
<br />
<br />
<div style="padding-left: 30px; text-align: left;">
<em>Yield:</em> 24 mini cheesecakes</div>
<div style="padding-left: 30px; text-align: left;">
<br />
<em>Ingredients:</em><br />
For the crust:<br />
1 cup chocolate cookie crumbs <em>(I use Oreos)</em><br />
2 tbsp. unsalted butter, melted<br />
1 tbsp. sugar</div>
<div style="padding-left: 30px; text-align: left;">
For the cheesecake:<br />
12 oz. cream cheese, at room temperature<br />
¼ cup sour cream<br />
½ cup peanut butter<br />
2/3 cup sugar<br />
1 large egg plus 1 large egg yolk<br />
Dash vanilla extract<br />
Pinch of coarse salt</div>
<div style="padding-left: 30px; text-align: left;">
For the ganache:<br />
4 oz. bittersweet chocolate, finely chopped<br />
½ cup heavy cream<br />
1 tbsp. unsalted butter, at room temperature</div>
<div style="padding-left: 30px; text-align: left;">
<br /></div>
<div style="padding-left: 30px; text-align: left;">
<em>Directions:</em><br />
Preheat the oven to 350˚ F. Lightly spray a 24-well mini muffin pan*
with cooking spray. To make the crust, combine the chocolate cookie
crumbs, melted butter and sugar in a small bowl. Mix with a fork until
evenly blended. Divide the crust mixture between the wells of the
prepared pan, about 2-3 teaspoons in each. Press the crumb mixture into
a flat layer on the bottom of the well. (The bottom of a shot glass or
flat utensil is great for this. I used the bottom of my whisk handle.)
Bake for 10 minutes. Transfer the pan to a wire rack.</div>
<div style="padding-left: 30px; text-align: left;">
Reduce the oven temperature to 300˚ F.
To prepare the filling, combine the cream cheese, sour cream and peanut
butter in the bowl of an electric mixer. Beat on medium-high speed
until smooth and well blended. Add in the sugar and mix until
incorporated, about 1 minute more, scraping down the sides of the bowl
as needed. Blend in the egg and egg yolk, vanilla and salt. Continue
to beat until the mixture is completely smooth. Divide the mixture
evenly over the cookie crumb crusts and smooth the tops slightly. Bake
just until set, about 22 minutes, rotating the pan halfway through
baking. Transfer to a wire rack and let cool to room temperature. Once
completely cool, transfer the pan to the refrigerator and chill
thoroughly, at least 3 hours.</div>
<div style="padding-left: 30px; text-align: left;">
Once the cheesecakes are well chilled,
carefully remove them from the pan. To make the ganache, place the
chopped chocolate in a medium bowl. In a small saucepan, bring the
cream to a simmer over medium heat. Once simmering, remove from the
heat and immediately pour over the chocolate. Let stand 1-2 minutes.
Whisk in small circular motions until a smooth ganache has formed.
Whisk in the butter until completely incorporated. Let the mixture
stand at room temperature until slightly thickened for piping onto the
cheesecakes. (Speed this process in the refrigerator or freezer, but be
sure to whisk every 10 minutes or so.) Once the ganache has thickened,
transfer to a pastry bag fitted with a decorative tip and pipe onto the
cheesecakes. (I used a large, unlabeled tip to decorate these.) Cover
and refrigerate until the ganache is set.</div>
<div style="padding-left: 30px; text-align: left;">
<em>*I find silicone mini muffin pans
lend themselves to the easiest removal of baked goods, particularly
cheesecakes. If you don’t have a silicone pan, you may want to consider
using mini cupcake liners for easy removal. </em></div>heatherhttp://www.blogger.com/profile/04843364950387051473noreply@blogger.com0tag:blogger.com,1999:blog-3958962590441007553.post-73881743521102436072011-12-10T19:18:00.001-08:002011-12-10T19:19:46.606-08:00frozen hot chocolateFrozen Hot Chocolate<br />
<br />
<b><a href="http://www.favfamilyrecipes.com/2009/04/frozen-hot-chocolate.html">recipe credit</a></b><br />
<br />
5-6 oz chocolate (we like Marabou from Ikea and/or a few different kinds of Ghiradelli)<br />
2 tsp. hot chocolate powder mix (I like to use Stephens-brand hot chocolate mix)<br />
1 1/2 Tbsp sugar<br />
1 1/2 c. milk<br />
3 c. ice (to make it a little more rich, use frozen milk cubes)<br />
*Whipped cream (see below or store-bought)<br />
Chocolate shavings<span style="font-weight: bold;"></span><br />
<br />
Chop the chocolate into small pieces and melt in a double boiler or a
small saucepan over med-low heat. Stir occasionally until melted. Add
the hot chocolate mix and sugar, stirring constantly until blended.
Remove from heat, slowly add half a cup of the milk, and stir until
smooth. Cool to room temperature. In a blender, place the remaining cup
of milk, the chocolate mixture, and the ice. Blend on high speed until
smooth. Pour into cup or mug and top with whipped cream and chocolate
shavings.<br />
<br />
<br />
<span style="font-weight: bold;">*Whipped Cream:</span><br />
1 c. heavy cream, very cold<br />
1 tsp. vanilla extract<br />
1 1/2 Tbsp light corn syrup<br />
<br />
Combine the cream and vanilla and mix well. With an electric mixer with a
whisk attachment, start whipping the cream on medium speed. Add the
corn syrup slowly while beating. Whip until the cream holds soft peaks.
<br />
<br />heatherhttp://www.blogger.com/profile/04843364950387051473noreply@blogger.com0tag:blogger.com,1999:blog-3958962590441007553.post-6451995108989123542011-12-09T17:45:00.001-08:002011-12-09T17:47:51.207-08:00Peanut Butter Chex Mix<br />
<div style="margin-bottom: 0in;">
Peanut Butter
Chex Mix (Gluten Free/Low Sugar)</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
recipe credit: Alison Eldred </div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Ingredients:</div>
<ul>
<li><div style="margin-bottom: 0.02in; margin-top: 0.02in;">
<a href="" name="_GoBack"></a>
9 cups Chex Mix Corn cereal</div>
</li>
<li><div style="margin-bottom: 0.02in; margin-top: 0.02in;">
2 cups
Cocoa Crispies cereal</div>
</li>
<li><div style="margin-bottom: 0.02in; margin-top: 0.02in;">
1 can
cashews (or peanuts)</div>
</li>
<li><div style="margin-bottom: 0.02in; margin-top: 0.02in;">
¼ cup
butter</div>
</li>
<li><div style="margin-bottom: 0.02in; margin-top: 0.02in;">
1 tsp
Vanilla</div>
</li>
<li><div style="margin-bottom: 0.02in; margin-top: 0.02in;">
1 cup of
peanut butter</div>
</li>
<li><div style="margin-bottom: 0.02in; margin-top: 0.02in;">
3/4 cup
splenda or 1 ½ cups sugar</div>
</li>
</ul>
<div style="margin-bottom: 0in;">
Directions:</div>
<ul>
<li><div style="margin-bottom: 0.02in; margin-top: 0.02in;">
Measure
cereal into large bowl</div>
</li>
<li><div style="margin-bottom: 0.02in; margin-top: 0.02in;">
Melt the
following together: butter, peanut butter add vanilla once
liquified.</div>
</li>
<li><div style="margin-bottom: 0.02in; margin-top: 0.02in;">
Mix cereal,
and nuts.
</div>
</li>
<li><div style="margin-bottom: 0.02in; margin-top: 0.02in;">
Pour melted
ingredients over mix and stir until evenly coated.</div>
</li>
<li><div style="margin-bottom: 0.02in; margin-top: 0.02in;">
Add Splenda
or sugar.</div>
</li>
<li><div style="margin-bottom: 0.02in; margin-top: 0.02in;">
Spread on
waxed paper to cool. Store in airtight container or refrigerator.</div>
</li>
</ul>
<div style="margin-bottom: 0in;">
<br />
</div>heatherhttp://www.blogger.com/profile/04843364950387051473noreply@blogger.com0tag:blogger.com,1999:blog-3958962590441007553.post-37478190912244840782011-11-29T10:25:00.001-08:002012-12-08T15:25:45.144-08:00Oatmeal Fudge BarsOatmeal Fudge Bars<br />
<br />
from<a href="http://www.plainchicken.com/2011/09/oatmeal-fudge-bars-football-friday.html"> plainchicken.com</a> - adapted from allrecipes.com<br />
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3 cups quick cooking oats<br />
2 1/2 cups all-purpose flour<br />
1 tsp baking soda<br />
1 tsp salt<br />
1 cup butter, softened<br />
2 cups packed brown sugar<br />
2 eggs<br />
2 Tbsp vanilla extract, divided<br />
1 (14 ounce) can sweetened condensed milk<br />
2 cups semisweet chocolate chips<br />
3 Tbsp butter<br />
1/2 tsp salt<br />
1/2 cup sliced almonds<br />
<br />
Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking pan.<br />
<br />
In a large bowl, beat together 1 cup butter and brown sugar until
fluffy. Mix in eggs and 1 tablespoon vanilla. In another bowl, combine
oats, flour, baking soda, and 1 teaspoon salt; stir into butter mixture.
Set aside.<br />
<br />
In a medium saucepan, heat sweetened condensed milk, chocolate chips, 3
tablespoons butter, and 1/2 teaspoon salt over low heat, stirring until
smooth. Remove from heat. Stir in almonds and 1 tablespoon vanilla.<br />
<br />
Pat 2/3 of the oat mixture into the bottom of the prepared pan. Spread
chocolate mixture evenly over the top, and dot with remaining oat
mixture.<br />
<br />
Bake for 30 to 35 minutes in preheated oven. (Do not over bake) Let cool on a wire rack, then cut into bars.heatherhttp://www.blogger.com/profile/04843364950387051473noreply@blogger.com1tag:blogger.com,1999:blog-3958962590441007553.post-23007623683698336222011-11-18T13:34:00.001-08:002011-11-18T13:34:59.945-08:00Homemade Eggnogg"My Sister Debbie's Recipe for Southern Custard Egg Nog"<br />by Judy Purcell<br /><br />3 eggs, slightly beaten<br />1/3 c. sugar<br />dash of salt<br />2 1/2 c. milk<br />1 t. vanilla<br />nutmeg<br />1/2 c. rum (optional)<br />1 c. whipped cream (optional)<br /><br />Mix eggs, sugar, and salt in a heavy 2-quart saucepan or double boiler. Stir in the milk gradually. Cook over low heat, stirring constantly, until mixture just coats a metal spoon, 15-20 minutes. Remove custard from heat and stir in the vanilla. Place saucepan in cold water until custard is cool (I actually pour it in the pitcher and put the pitcher in the sink because my pitcher is heavier and stays put in the water). Cover and refrigerate at least two hours. Just before serving, gently stir in the whipped cream and/or rum; sprinkle with nutmeg.mcmcolospgshttp://www.blogger.com/profile/03369000393842336827noreply@blogger.com0tag:blogger.com,1999:blog-3958962590441007553.post-75394915505714198342011-11-17T12:43:00.001-08:002012-12-08T15:25:19.233-08:00Avocado & Grilled Corn Salad with Cilantro Vinaigrette<b>Avocado and Grilled Corn Salad with Cilantro Vinaigrette</b><br />
<b></b><br />
recipe credit: <a href="http://authenticsuburbangourmet.blogspot.com/2011/05/avocado-and-grilled-corn-salad-with.html">Authentic Suburban Gourmet</a><br />
<b></b><br />
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5 Ears Corn, husk removed, brush with olive oil and grilled, remove corn with sharp knife<br />
2 Avocado’s, diced and sprinkled with lemon juice to prevent browning<br />
2 C. Tomatoes, red and yellow cherry variety or equivalent<br />
1 Small red onion, finely diced<br />
¾ C. Feta, crumbled<br />
1 ½ C. English cucumber, skin on and chopped small dice<br />
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<br />
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Add to a large bowl and refrigerate until ready to use.</div>
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<div>
<b>Cilantro Vinaigrette</b></div>
<br />
<div>
6 T. Olive oil</div>
2 T. Sherry vinegar<br />
1 t. Garlic powder<br />
2 T. Fresh cilantro, minced<br />
½ t. Salt<br />
10 Grinds of fresh ground pepper<br />
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Add all of the above ingredients in a small glass jar with a lid. Shake really well. Taste and adjust seasoning as you desire. </div>
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When ready to serve salad, add the dressing and gently toss. </div>
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heatherhttp://www.blogger.com/profile/04843364950387051473noreply@blogger.com1tag:blogger.com,1999:blog-3958962590441007553.post-31655216645256546362011-11-09T16:00:00.000-08:002011-11-09T16:00:18.002-08:00Hot Chocolate Cookies<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: medium;"><em>Hot Chocolate Cookies</em></span></div>
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<span style="font-size: medium;"><em><br /></em></span></div>
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<span style="font-size: medium;"><em>recipe credit: <a href="http://purplechocolathome.blogspot.com/2011/01/melindas-hot-chocolate-cookies.html">Purple Chocolat Home</a></em></span></div>
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1 C. (2 sticks) butter - at room temperature</div>
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1 C. white sugar</div>
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2/3 C. packed brown sugar</div>
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2 eggs</div>
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1 tsp. vanilla</div>
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3 1/4 C. flour</div>
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1/4 tsp. salt</div>
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1/2 C. hot chocolate mix (or 4 - 1 oz. packets) - not sugar free</div>
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1 1/4 tsp. baking soda</div>
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1 C. white chocolate chips</div>
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1 C. milk chocolate chips</div>
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1 C. semi-sweet chocolate chips</div>
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Preheat your oven to 350 degrees.</div>
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Cream butter and sugars until smooth. Beat in the eggs and vanilla until combined.</div>
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In a separate bowl, combine flour,hot chocolate mix, salt, and baking soda. Add to wet ingredients slowly</div>
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making sure it is all incorporated. Fold in all 3 kinds of chocolate chips. (She says to chill the dough 1 hour, but I didn't need to.) Scoop out on a greased or parchment lined cookie sheet.</div>
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Bake for 9-11 minutes. Let the cookies cool slightly before removing from the pans. Cool on wire racks or eat them </div>heatherhttp://www.blogger.com/profile/04843364950387051473noreply@blogger.com0tag:blogger.com,1999:blog-3958962590441007553.post-74027232483121414692011-10-31T10:31:00.000-07:002011-10-31T10:31:25.390-07:00Pork Roast Rub<div style="line-height: 17px;">
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Pork Roast Rub</div>
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recipe credit: Krista Hollister</div>
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Rub Ingredients:</div>
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1 cup brown sugar</div>
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1 tbsp pepper</div>
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1 tsp cayenne pepper</div>
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1 tbsp kosher salt</div>
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*You will also need about 1-2 cups of apple juice for basting while cooking.</div>
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Directions:</div>
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<ul style="line-height: 17px; list-style-type: disc; margin-bottom: 20px; margin-left: 1em; margin-right: 0px; padding-left: 1em; padding-right: 0px;">
<li style="line-height: 17px; margin-bottom: 3px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Combine rub ingredients and rub into roasts. Let them set refrigerated & covered overnight</li>
<li style="line-height: 17px; margin-bottom: 3px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Set out roasts to get to room temperature</li>
<li style="line-height: 17px; margin-bottom: 3px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Pre-heat oven to 250 degrees</li>
<li style="line-height: 17px; margin-bottom: 3px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Cook
roasts in oven for 3 hours; basting or spraying with apple juice every
1/2 hour to keep moist. (I just used a spray bottle of apple juice)</li>
<li style="line-height: 17px; margin-bottom: 3px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Remove roasts & apple juice from oven and place everything in a crockpot on HIGH for 3 more hours</li>
<li style="line-height: 17px; margin-bottom: 3px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Drain juice & shred with 2 forks (should be very easy to shred)</li>
<li style="line-height: 17px; margin-bottom: 3px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Add your favorite BBQ sauce</li>
</ul>
</div>heatherhttp://www.blogger.com/profile/04843364950387051473noreply@blogger.com0tag:blogger.com,1999:blog-3958962590441007553.post-68519449919284882622011-10-22T07:53:00.000-07:002011-10-22T07:54:24.995-07:00Chicken Gyros<a href="http://annies-eats.com/2009/06/02/chicken-gyros/">Chicken Gyros</a><br /><br /><br />Ingredients:<br />For the tzatziki sauce:<br />16 oz. plain yogurt (not nonfat, if possible)<br />1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded<br />2-3 cloves garlic, pressed through a garlic press (or finely minced)<br />1 tsp. white wine vinegar<br />Salt and pepper<br />Squeeze of fresh lemon juice<br />Extra virgin olive oil<br /><br />For the chicken:<br />4 cloves garlic, smashed<br />Juice of 1 lemon<br />2 tsp. red wine vinegar<br />2 tbsp. extra virgin olive oil<br />2 heaping tbsp. plain yogurt<br />1 tbsp. dried oregano<br />Salt and pepper<br />1 1/4 lbs. chicken pieces (I used boneless, skinless chicken breasts)<br /><br />To assemble:<br />Pita bread<br />Fresh tomatoes, seeded and diced<br />Red onion, sliced thin<br /><br />Directions: <br />To make the tzatziki sauce, strain the yogurt using cheesecloth over a bowl. Let strain for several hours or overnight, if possible, to remove as much moisture as possible.<br /><br />Shred the cucumber. Wrap in a towel a squeeze to remove as much water as possible. Mix together the strained yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.<br /><br />To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.<br /><br />Cook the chicken as desired, either in the skillet or with the broiler. (I butterflied the chicken breasts and then cooked them under the broiler.) Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips.<br /><br />Heat pitas (I sprayed with some spray oil and then popped them in the toaster oven for a few minutes). Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately. <br /><br />Source: adapted from Elly Says Opa!mcmcolospgshttp://www.blogger.com/profile/03369000393842336827noreply@blogger.com0tag:blogger.com,1999:blog-3958962590441007553.post-43382017353071553182011-10-20T10:05:00.000-07:002011-10-20T10:06:38.711-07:00Loaded Mashed Potato Casserole<a href="http://www.the-girl-who-ate-everything.com/2011/04/loaded-mashed-potato-casserole-and.html?utm_source=BP_recent">Loaded Mashed Potato Casserole</a><br />Source: slightly adapted from Wendy and Gooseberry Patch<br /><br />5 1/2 cups mashed potatoes (around 6-7 large baking potatoes)<br />1/2 cup milk<br />1 (8 ounce) package cream cheese, softened<br />1 cup (8 ounces) sour cream<br />2 teaspoons dried parsley<br />1 teaspoon garlic salt<br />1/4 teaspoon ground nutmeg<br />1 cup shredded cheddar cheese<br />8 slices bacon crispy cooked and crumbled<br /><br />Preheat oven 350 degrees.<br /><br />Peel, quarter, and boil potatoes for 15-20 minutes or until soft. Drain potatoes and and beat with a mixer until smooth. Add milk, cream cheese, sour cream, parsley, garlic salt, and nutmeg. Beat at a medium-high speed until nice and creamy. Add salt to taste keeping in mind that the cheese and bacon will add a little salt later.<br /><br />Spoon into a 9x13 baking dish that has been sprayed with cooking spray. Top with cheddar cheese and bacon. Cover and bake for 30 minutes. Uncover and bake for an additional 10 minutes or until cheese melts.<br /><br />Serves 12 people.mcmcolospgshttp://www.blogger.com/profile/03369000393842336827noreply@blogger.com0tag:blogger.com,1999:blog-3958962590441007553.post-80703834243282671692011-10-05T14:38:00.000-07:002011-10-05T14:38:29.516-07:00Baked Macaroni & Cheese Cupcakes<span></span><span></span><br />
<div class="RecipeDetailIngredient">
Baked Macaroni & Cheese Cupcakes </div>
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</div>
<div class="RecipeDetailIngredient">
<a href="http://www.giadadelaurentiis.com/recipes/631/baked-macaroni-and-cheese-cupcakes">recipe credit</a></div>
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</div>
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Vegetable cooking spray</div>
<br />
<span></span><span><div class="RecipeDetailIngredient">
2 cups dried breadcrumbs </div>
</span><span></span><span><div class="RecipeDetailIngredient">
8 ounces small pasta such as pennette, shells, or elbows</div>
</span><span></span><span><div class="RecipeDetailIngredient">
8 ounces ground turkey or chicken, preferably dark meat</div>
</span><span></span><span><div class="RecipeDetailIngredient">
1 tablespoon olive oil, plus extra for drizzling</div>
</span><span></span><span><div class="RecipeDetailIngredient">
½ teaspoon kosher salt, plus extra for seasoning</div>
</span><span></span><span><div class="RecipeDetailIngredient">
¼ teaspoon freshly ground black pepper, plus extra for seasoning</div>
</span><span></span><span><div class="RecipeDetailIngredient">
2 cups grated Parmesan cheese</div>
</span><span></span><span><div class="RecipeDetailIngredient">
1 ½ cups grated white cheddar cheese </div>
</span><span></span><span><div class="RecipeDetailIngredient">
1 cup cherry tomatoes, quartered</div>
</span><span></span><span><div class="RecipeDetailIngredient">
2 cups chopped broccoli, blanched, see Cook's Note</div>
</span><span></span><span><div class="RecipeDetailIngredient">
1 pound asparagus, cut into ¾-inch pieces, blanched</div>
</span>
<h4>
instructions</h4>
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<strong><span id="ctl00_MainContent_rgDirection_ctl00_ctl04_lblDirectionStepName">Baked Macaroni and Cheese Cupcakes</span></strong></div>
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<span id="ctl00_MainContent_rgDirection_ctl00_ctl04_lblDirection">Preheat
the oven to 375 degrees F. Spray 2 12-cup muffin or cupcake pans with
vegetable cooking spray. Using 1 cup of breadcrumbs, coat the inside of
each muffin cup with breadcrumbs, shaking off any excess.<br /><br />In a
medium skillet, heat 1 tablespoon of olive oil over medium-high heat.
Add the ground turkey, or chicken, if using, 1/2 teaspoon salt, and 1/4
teaspoon pepper, Cook for 5 to 8 minutes, stirring frequently, until
cooked through. Set aside and cover to keep warm.<br /><br />Bring a large
pot of salted water to a boil over high heat. Add the pasta and cook
until tender but still firm to the bite, stirring occasionally, about 8
to 10 minutes. Drain and place in a large bowl. Add the cooked turkey
and the cheeses. Season with salt and pepper to taste. Spoon the
prepared pasta mixture into the cupcake molds, filling evenly to about
2/3 full. Place a few pieces of tomato, broccoli and asparagus in each
cup. Top with a thin layer of the remaining breadcrumbs and drizzle with
olive oil.<br /><br />Bake for 15-20 minutes or until golden brown on top. Let cool for a few minutes and carefully unmold with a spoon.</span></div>
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<img alt="Cook's Notes" class="headline2" id="MainContent_imgRecipeNoteHeader" src="http://www.giadadelaurentiis.com/img/recipes/cooks_notes.png" style="padding-left: 5px; padding-top: 25px;" />
<div style="margin-left: 5px;">
<span id="MainContent_lblRecipeNote">To
blanch vegetables, bring a large saucepan of salted water to a boil.
Add the vegetables and cook for 1 to 2 minutes until very crisp. Using a
small strainer, remove the vegetables and place immediately into a bowl
of iced water. Drain and use.</span></div>
</div>
heatherhttp://www.blogger.com/profile/04843364950387051473noreply@blogger.com0tag:blogger.com,1999:blog-3958962590441007553.post-39019957610143395372011-10-05T14:30:00.000-07:002011-10-05T14:30:48.049-07:00Frozen White Chocolate Hot Chocolate<strong>Frozen White Chocolate Hot Chocolate</strong><br />
<strong><br /></strong><br />
<strong><a href="http://dineanddish.net/2011/03/cooking-connections-sweet-treats-class-recipe-frozen-hot-chocolate/" style="font-weight: normal;" target="_blank">recipe credit: Frozen White Chocolate Hot Chocolate</a> </strong>(Adapted from Epicurious)<br />
<ul>
<li>6 half-ounce pieces of high quality white chocolate</li>
<li>2 Tbs half and half</li>
<li>1 envelope store bought hot chocolate mix</li>
<li>1 tablespoons sugar</li>
<li>1 1/2 cups milk</li>
<li>3 cups ice</li>
<li>Whipped cream (optional)</li>
<li>Chocolate shavings (optional)</li>
</ul>
Place the white chocolate pieces and the half and half into a
microwave safe bowl. Heat for 1 minutes, stopping to stir half way
through. Continue to heat until melted and smooth. Add the cocoa and
sugar, stirring constantly until thoroughly blended. Remove from heat
and slowly add 1/2 cup of the milk and stir until smooth. Cool to room
temperature.<br />
In a blender place the remaining cup of milk, the room temperature
chocolate mixture, and the ice. Blend on high speed until smooth and
the consistency of a frozen daiquiri. Pour into a cup and top with
homemade whipped cream and chocolate shavings.heatherhttp://www.blogger.com/profile/04843364950387051473noreply@blogger.com0