tag:blogger.com,1999:blog-83228572853006264282024-03-12T20:37:11.328-07:00Recipes, Girl Talk & Product ReviewsThursdayGirlsNightshttp://www.blogger.com/profile/16624759532651439603noreply@blogger.comBlogger52125tag:blogger.com,1999:blog-8322857285300626428.post-31492802589051268392013-06-10T17:48:00.000-07:002013-06-10T17:48:02.556-07:00Maple Salmon & Mint Ice Cream Pie<br />
<b>Cassie hosted all of us last week and made a delicious salmon dinner. A must share for sure. I can't wait to make this for my husband...he loves his fish dishes, and I'm positive my little one will love it as well.</b><br />
<br />
<div style="text-align: center;">
<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Maple Salmon</span></b></div>
<div style="text-align: center;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-small;">(recipe & photo courtesy of allrecipes.com)</span></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://hostedmedia.reimanpub.com/TOH/Images/Photos/37/exps24587_LT1115223_D19C.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://hostedmedia.reimanpub.com/TOH/Images/Photos/37/exps24587_LT1115223_D19C.jpg" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
</div>
<div style="background-color: #efefef; border-color: rgb(236, 233, 216); border-style: solid; border-width: 1px 0px 0px; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 11px; margin: 12px 0px 4px; outline: 0px; padding: 8px 0px 0px; text-align: left;">
<span style="border: 0px; color: #fb6400; font-size: 13px; font-weight: bold; letter-spacing: 0.05em; margin: 0px; outline: 0px; padding: 0px; text-transform: uppercase;">INGREDIENTS:</span></div>
<table border="0" cellpadding="0" cellspacing="0" style="background-color: #efefef; border-collapse: collapse; border-spacing: 0px; border: 0px; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 11px; margin: 0px; outline: 0px; padding: 0px; text-align: left; width: 100%px;"><tbody style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">
<tr style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><td style="border: 0px; margin: 0px; outline: 0px; padding: 0px;" valign="top" width="50%"><div style="border: 0px; margin: 0px 8px 4px 0px; outline: 0px; padding: 0px;">
1/4 cup maple syrup</div>
<div style="border: 0px; margin: 0px 8px 4px 0px; outline: 0px; padding: 0px;">
2 tablespoons soy sauce</div>
<div style="border: 0px; margin: 0px 8px 4px 0px; outline: 0px; padding: 0px;">
1 clove garlic, minced</div>
</td><td style="border: 0px; margin: 0px; outline: 0px; padding: 0px;" valign="top" width="50%"><div style="border: 0px; margin: 0px 8px 4px 0px; outline: 0px; padding: 0px;">
1/4 teaspoon garlic salt</div>
<div style="border: 0px; margin: 0px 8px 4px 0px; outline: 0px; padding: 0px;">
1/8 teaspoon ground black pepper</div>
<div style="border: 0px; margin: 0px 8px 4px 0px; outline: 0px; padding: 0px;">
1 pound salmon</div>
</td></tr>
</tbody></table>
<div style="background-color: #efefef; border-color: rgb(236, 233, 216); border-style: solid; border-width: 1px 0px 0px; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 11px; margin: 12px 0px 4px; outline: 0px; padding: 8px 0px 0px; text-align: left;">
<span style="border: 0px; color: #fb6400; font-size: 13px; font-weight: bold; letter-spacing: 0.05em; margin: 0px; outline: 0px; padding: 0px; text-transform: uppercase;">DIRECTIONS:</span></div>
<table border="0" cellpadding="0" cellspacing="0" style="background-color: #efefef; border-collapse: collapse; border-spacing: 0px; border: 0px; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 11px; margin: 0px; outline: 0px; padding: 0px; text-align: left;"><tbody style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">
<tr style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><td style="border: 0px; color: #fb6400; font-weight: bold; margin: 0px; outline: 0px; padding: 0px 5px 0px 0px;" valign="top">1.</td><td style="border: 0px; margin: 0px; outline: 0px; padding: 0px 0px 8px;" valign="top">In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.</td></tr>
<tr style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><td style="border: 0px; color: #fb6400; font-weight: bold; margin: 0px; outline: 0px; padding: 0px 5px 0px 0px;" valign="top">2.</td><td style="border: 0px; margin: 0px; outline: 0px; padding: 0px 0px 8px;" valign="top">Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.</td></tr>
<tr style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><td style="border: 0px; color: #fb6400; font-weight: bold; margin: 0px; outline: 0px; padding: 0px 5px 0px 0px;" valign="top">3.</td><td style="border: 0px; margin: 0px; outline: 0px; padding: 0px 0px 8px;" valign="top">Preheat oven to 400 degrees F (200 degrees C).</td></tr>
<tr style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><td style="border: 0px; color: #fb6400; font-weight: bold; margin: 0px; outline: 0px; padding: 0px 5px 0px 0px;" valign="top">4.</td><td style="border: 0px; margin: 0px; outline: 0px; padding: 0px 0px 8px;" valign="top">Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.</td></tr>
</tbody></table>
<br /><br />
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Cassie served a green bean casserole and salad along side this simple yet delicious salmon dish.</b></div>
<div style="text-align: center;">
<b>And now for the grand finale...This dessert was amazing and with only 3 ingredients, how can you go wrong? Just take a look at this photo and try not to drool...</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b><span style="font-size: large;">Mint Chip Ice Cream Pie</span></b></div>
<div style="text-align: center;">
<span style="font-size: x-small;">(courtesy of realsimple.com Photo courtesy of thediningroom.ie)</span></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.thediningroom.ie/wp-content/uploads/2013/04/Mint_chocolate_chip_resized3-620x350.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="http://www.thediningroom.ie/wp-content/uploads/2013/04/Mint_chocolate_chip_resized3-620x350.jpg" width="320" /></a></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><br /></span></div>
<div style="text-align: center;">
</div>
<div class="recipeIngred" style="background-color: white; border: 0px; font-family: Verdana, sans-serif; font-size: 12px; margin: 0px 0px 30px; outline: 0px; padding: 0px; vertical-align: baseline;">
<h3 style="background-color: transparent; border: 0px; color: #666666; font-family: Georgia, serif; font-size: 16px; font-weight: normal; margin: 0px; outline: 0px; padding: 0px 0px 3px; vertical-align: baseline;">
Ingredients</h3>
<ul style="background-color: transparent; border: 0px; font-size: 1em; list-style-type: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<li style="background-color: transparent; border: 0px; color: #333333; font-family: Tahoma, sans-serif; font-size: 1em; line-height: 15px; margin: 0px; outline: 0px; padding: 0px 0px 3px; vertical-align: baseline;"><span itemprop="ingredients" style="background-color: transparent; border: 0px; font-size: 1em; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">8 ounces <a href="http://www.realsimple.com/food-recipes/ingredients-guide/chocolate-00000000039294/index.html" style="background-color: transparent; border: 0px; color: #3e9fd7; font-size: 1em; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">chopped semisweet chocolate, melted</a></span></li>
<li style="background-color: transparent; border: 0px; color: #333333; font-family: Tahoma, sans-serif; font-size: 1em; line-height: 15px; margin: 0px; outline: 0px; padding: 0px 0px 3px; vertical-align: baseline;"><span itemprop="ingredients" style="background-color: transparent; border: 0px; font-size: 1em; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">4 cups crisped rice cereal (such as Rice Krispies)</span></li>
<li style="background-color: transparent; border: 0px; color: #333333; font-family: Tahoma, sans-serif; font-size: 1em; line-height: 15px; margin: 0px; outline: 0px; padding: 0px 0px 3px; vertical-align: baseline;"><span itemprop="ingredients" style="background-color: transparent; border: 0px; font-size: 1em; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2 pints mint chocolate-chip ice cream, slightly softened</span></li>
</ul>
</div>
<div class="recipeDirections" itemprop="recipeInstructions" style="background-color: white; border: 0px; font-size: 12px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<h3 style="background-color: transparent; border: 0px; color: #666666; font-family: Georgia, serif; font-size: 16px; font-weight: normal; margin: 0px; outline: 0px; padding: 0px 0px 3px; vertical-align: baseline;">
Directions</h3>
<ol style="background-color: transparent; border: 0px; font-family: Verdana, sans-serif; font-size: 1em; margin: 0px; outline: 0px; padding: 0px 0px 0px 1.75em; vertical-align: baseline;">
<li style="background-color: transparent; border: 0px; color: #333333; font-family: Tahoma, sans-serif; font-size: 1em; line-height: 15px; margin: 0px; outline: 0px; padding: 0px 0px 3px; vertical-align: baseline;">In a large bowl, combine the chocolate and cereal until the cereal is completely coated. Transfer to a 9-inch springform pan. Press the mixture into the bottom and 1 inch up the sides of the pan. Freeze just until firm, 5 to 10 minutes.</li>
<li style="background-color: transparent; border: 0px; color: #333333; font-family: Tahoma, sans-serif; font-size: 1em; line-height: 15px; margin: 0px; outline: 0px; padding: 0px 0px 3px; vertical-align: baseline;">Spread the ice cream in the prepared crust and freeze, covered, until firm, for at least 2 hours and up to 3 days.</li>
</ol>
<div>
<span style="color: #333333; font-family: Tahoma, sans-serif;"><span style="line-height: 15px;"><br /></span></span></div>
<div>
<br /></div>
<div>
<span style="color: #333333; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="line-height: 15px;"><b>Enjoy!</b></span></span></div>
<div>
<span style="color: #333333; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="line-height: 15px;"><b>-AK</b></span></span></div>
</div>
<br />
ThursdayGirlsNightshttp://www.blogger.com/profile/16624759532651439603noreply@blogger.com0tag:blogger.com,1999:blog-8322857285300626428.post-19253557759323370542013-05-07T17:12:00.000-07:002013-05-07T17:47:26.799-07:00Aaaand We're Back...with Chicken!Wow, that year went by crazy fast! I haven't even had time to log on in months, but after doing so today and seeing we've surpassed 10,700 views as just a fun girls' weekly get-together is pretty amazing. I mean we have made some seriously great food between the 10 of us and we love that we can share it all with you. That being said...<br />
<br />
I had all the ladies (and a few new lil babes...see we've all been busy) over last week...without further ado THIS is what we enjoyed.<br />
<br />
<strong><span style="font-size: large;">Double Crunch Honey-Garlic Chicken</span></strong><br />
(recipe & photo courtesy of nlrockrecipes.com as found on Pinterest)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Yy7bUIzowEY/UYmU9fyjcoI/AAAAAAAAAMU/9gxvLYV9NwQ/s1600/_DSC0857+500+(Custom).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-Yy7bUIzowEY/UYmU9fyjcoI/AAAAAAAAAMU/9gxvLYV9NwQ/s320/_DSC0857+500+(Custom).jpg" width="320" /></a></div>
<br />
<br />
<span style="font-family: Cambria;">4 large boneless chicken breasts<br /> </span><br />
<div class="MsoNormal" style="margin-bottom: 0in;">
<span style="font-family: "Cambria","serif"; line-height: 115%;">Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even 1/2 inch thickness. Alternatively, you can slice the breasts by placing them flat on a cutting board and using a very sharp knife to slice them into halves horizontally.<br /><br /> Sift together:</span></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<span style="font-family: "Cambria","serif"; line-height: 115%;">(see notes below; modified slightly from original recipe)</span><br />
<br />
<span style="font-family: "Cambria","serif"; line-height: 115%;">2 cup flour<br /> 4 tsp salt<br /> 4 tsp black pepper<br />1 1/2 tbsp ground ginger<br />1 tbsp ground nutmeg<br /> 2 tsp ground thyme<br />2 tsp ground sage<br /> 2 tbsp paprika<br /> 1 tsp cayenne pepper </span><br />
<span style="font-family: "Cambria","serif"; line-height: 115%;"></span><br />
<span style="font-family: "Cambria","serif"; line-height: 115%;"><br />NOTE: This flour and spice dredge mix is sufficient for two (or 3) batches of this chicken recipe. You can store the leftover mix in a Ziploc bag in the freezer for the next time you make this recipe...and there will be a next time. (Note - I put half of this season mix into panko bread crumbs for my final dredge.)<br /><br /> Make an egg wash by whisking together:</span></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<span style="font-family: "Cambria","serif"; line-height: 115%;">(modified slightly from original recipe)<br /><br />2 eggs<br />4 tbsp water</span></div>
<span style="font-family: "Cambria","serif"; line-height: 115%;"><br />Season the chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture. Dip the breast into the egg wash and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact. (Note - I used panko breadcrumbs for my final dipping to make sure the chicken had a good crunch. I tried both ways and preferred it with the panko.)<br /><br /> Heat a skillet on the stove with about a half inch of canola (or coconut) oil covering the bottom. You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. I find just below medium heat works well. I use a burner setting of about 4 1/2 out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy.<br /><br /> Drain on a wire rack for a couple of minutes before dipping the cooked breasts into the Honey Garlic Sauce. Serve with noodles or rice.</span><br />
<div class="MsoNormal" style="margin-bottom: 0in;">
<br />
<span style="font-size: medium;"><span style="font-family: Cambria;"><strong></strong></span></span> </div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<span style="font-size: medium;"><span style="font-family: Cambria;"><strong><span style="font-size: large;">Honey Garlic Sauce</span></strong><span style="font-size: small;"> In a medium saucepan add<br /><br /> 2 tbsp olive oil<br /> 3 – 4 cloves minced garlic<br /><br /> Cook over medium heat to soften the garlic but do not let it brown. Add:<br /><br /> 1 cup honey<br /> ¼ cup soya sauce (low sodium soya sauce is best)<br /> 1 tsp ground black pepper<br /><br /> Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily.</span></span></span>
</div>
<div class="MsoNormal" style="margin-bottom: 0in;">
</div>
<div class="MsoNormal" style="margin-bottom: 0in;">
I served this over rice with asparagus that I drizzled with olive oil, Johnny's seasoning, fresh minced garlic and pepper.</div>
<div class="MsoNormal" style="margin-bottom: 0in;">
</div>
<div class="MsoNormal" style="margin-bottom: 0in;">
Until next time - Enjoy!</div>
<div class="MsoNormal" style="margin-bottom: 0in;">
</div>
<div class="MsoNormal" style="margin-bottom: 0in;">
-AK</div>
<span style="font-family: "Cambria","serif"; font-size: 13pt; line-height: 115%;"></span><br />
<div class="MsoNormal" style="margin-bottom: 0in;">
<br /></div>
<span style="font-family: "Cambria","serif"; font-size: 13pt; line-height: 115%;">
</span>ThursdayGirlsNightshttp://www.blogger.com/profile/16624759532651439603noreply@blogger.com0tag:blogger.com,1999:blog-8322857285300626428.post-90405013737899457962012-07-09T16:43:00.000-07:002012-07-09T16:45:17.892-07:00Browned Butter & Myzithra Pasta<span class="Apple-style-span" style="color: #cccccc; font-family: Verdana, Arial, sans-serif; font-size: 12px; line-height: 18px;">First I'd like to share some exciting news. Tiff has finally made it officially public that she & Austin are having a baby!!! A BOY for that matter - in November. Emily and Bea also found out they are both working on their second baby girls. So many babies! It's going to be a great rest of the year with all the new little ones being passed around while we talk food, mom stuff and that first real glass of wine after pregnancy. We can't get enough...of any or all of those things. </span><br />
<span class="Apple-style-span" style="color: #cccccc; font-family: Verdana, Arial, sans-serif; font-size: 12px; line-height: 18px;"><br /></span><br />
<span class="Apple-style-span" style="color: #cccccc; font-family: Verdana, Arial, sans-serif; font-size: 12px; line-height: 18px;">I hosted most of the girls at my house for this menu and some wine that paired really well with the Cacao bar that Teresa brought for us to snack on afterward. The girls liked the wine (Red Roan by Tagaris Winery) so much that I had my mother-in-law pick us up a case to split between us all. It is half off on Wednesdays (only $13)...how can you pass that up? Thanks Jane - you're the BEST! :) Tagaris is my husband and my new favorite winery in TriCities. They have amazing food as well as a few award winning wines. I signed up for my first wine club...just today actually. I already get milk & organic produce delivered...why not wine a few times a year too? I highly suggest checking them out next time you're over in TriCities. www.tagariswines.com </span><br />
<span class="Apple-style-span" style="color: #cccccc; font-family: Verdana, Arial, sans-serif; font-size: 12px; line-height: 18px;"><br /></span><br />
<span class="Apple-style-span" style="color: #cccccc;"><span class="Apple-style-span" style="font-family: Verdana, Arial, sans-serif; font-size: 12px; line-height: 18px;">Ok, back to our menu. Browning butter - It's an easy way to take a recipe that calls for butter up a notch in flavor and complexity. Just by cooking the butter a few minutes past the melting point results in the milk solids in the butter browning, and creating a wonderfully nutty aroma. It's fun to do with butter-based sauces, baked goods that call for melted butter, or with pastas such as</span><span class="Apple-style-span" style="font-family: Verdana, Arial, sans-serif; font-size: 12px; line-height: 18px;"> the dinner I made for the girls on this particular Thursday night</span><span class="Apple-style-span" style="font-family: Verdana, Arial, sans-serif; font-size: 12px; line-height: 18px;">. Just be sure to keep your eye on it while cooking...it's pretty easy to go from browned to burnt. Directions below. It should look like this once it's done...</span></span><br />
<span class="Apple-style-span" style="color: #282828; font-family: Verdana, Arial, sans-serif; font-size: 12px; line-height: 18px;"><br /></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-7Ynfof0Xrtw/T_trHy23BcI/AAAAAAAAAL0/-nJ9QNBaaBI/s1600/Brown+Butter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://1.bp.blogspot.com/-7Ynfof0Xrtw/T_trHy23BcI/AAAAAAAAAL0/-nJ9QNBaaBI/s320/Brown+Butter.jpg" width="320" /></a></div>
<span class="Apple-style-span" style="color: #282828; font-family: Verdana, Arial, sans-serif; font-size: 12px; line-height: 18px;"><br /></span><br />
<span class="Apple-style-span" style="color: #282828; font-family: Verdana, Arial, sans-serif; font-size: 12px; line-height: 18px;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, Arial, sans-serif; font-size: 12px; line-height: 18px;"><b>1</b> Heat a skillet on medium heat. Add the butter (sliced so that the butter melts more evenly) whisking frequently. Continue to cook the butter.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, Arial, sans-serif; font-size: 12px; line-height: 18px;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, Arial, sans-serif;"></span><br />
<div style="font-size: 12px; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 8px;">
<b>2</b> Once melted the butter will foam up a bit, then subside. Watch carefully as lightly browned specks begin to form at the bottom of the pan (after approximately 5 mins). The butter should have a nutty aroma. Remove from heat and place on a cool surface to help stop the butter from cooking further and perhaps burning.</div>
<div style="font-size: 12px; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 8px;">
<br /></div>
<div style="font-size: 12px; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 8px;">
Use browned butter immediately or store covered in the refrigerator for future use. I always make more than I anticipate on using for dinner. It's so nice to have it stored away in the fridge for my next craving.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-jRkWB1TLXXA/T_trGttqwhI/AAAAAAAAALs/uxkBvbhkVwo/s1600/spaghetti-with-browned-butter-and-mizithra.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://2.bp.blogspot.com/-jRkWB1TLXXA/T_trGttqwhI/AAAAAAAAALs/uxkBvbhkVwo/s320/spaghetti-with-browned-butter-and-mizithra.jpg" width="320" /></a></div>
<div style="font-size: 12px; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 8px; text-align: center;">
(photo courtesy of lifesabrosia.com)</div>
<div style="font-size: 12px; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 8px;">
I served spaghetti noodles with a choice of toppings: chicken, garlic sautéed mushrooms, fresh basil, red pepper flakes & the show stopper cheese....MYZITHRA! The combo of this cheese with the browned butter could be compared to...well, wine & chocolate is the first thing to come to mind. I served it with a spinach salad with crimini mushrooms, red peppers and our favorite Uncle Dan's Ranch Dressing. Also with streamed broccoli with...you guessed it, more browned butter and Myzithra. If you've been to The Old Spaghetti Factory before it's easy to tell where this menu was born. I really only modified it with the choice of toppings. I love recipes that are easy to customize...they're great for picky kids. Oh, wait, no...it's me that's picky.</div>
<div style="font-size: 12px; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 8px;">
<br /></div>
<div style="font-size: 12px; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 8px;">
Hope you enjoy this one!</div>
<div style="font-size: 12px; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 8px;">
AK</div>
<br />
<span class="Apple-style-span" style="color: #282828; font-family: Verdana, Arial, sans-serif; font-size: 12px; line-height: 18px;"><br /></span><br />
<span class="Apple-style-span" style="color: #282828; font-family: Verdana, Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 12px; line-height: 18px;"><br /></span></span>ThursdayGirlsNightshttp://www.blogger.com/profile/16624759532651439603noreply@blogger.com2tag:blogger.com,1999:blog-8322857285300626428.post-51155950656200853712012-06-25T19:28:00.000-07:002012-06-25T19:33:51.044-07:00A Pike Place Market Inspired Menu<br />
<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">
<span class="Apple-style-span" style="color: #cccccc;">Caroline hosted, for the 1st time in many years, at her new place. She took a hiatus for a few years in Texas, but as everyone originally from here knows, the NW has it all...so of course she moved back! With a peek-a-boo-view of the sun setting on Puget Sound, we enjoyed a lovely dinner. Care is a Seattlite at heart so naturally she put together a menu inspired by what Pike Place Market has to offer. So next time you're visiting the market, pull up the menu from tonights post and you can make your very own...best part is, we'll tell you how to throw it all together.</span></div>
<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">
<span class="Apple-style-span" style="color: #cccccc;"><br /></span></div>
<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">
<span class="Apple-style-span" style="color: #cccccc;">Enjoy!</span></div>
<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">
</div>
<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">
<b><span class="Apple-style-span" style="color: #cccccc;"><br /></span></b></div>
<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">
<b><span class="Apple-style-span" style="color: #cccccc;">PIKE PLACE PASTA BAR</span></b></div>
<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">
<b><span class="Apple-style-span" style="color: #cccccc;"><br /></span></b></div>
<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">
<b><span class="Apple-style-span" style="color: #cccccc;">Apps</span></b></div>
<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">
<ul>
<li style="margin-left: 15px;"><span class="Apple-style-span" style="color: #cccccc;">Sliced bread</span></li>
<li style="margin-left: 15px;"><span class="Apple-style-span" style="color: #cccccc;">Olive oil (I served garlic and original)</span></li>
<li style="margin-left: 15px;"><span class="Apple-style-span" style="color: #cccccc;">Balsamic (I served vanilla fig)</span></li>
<li style="margin-left: 15px;"><span class="Apple-style-span" style="color: #cccccc;">Prosciutto wrapped asparagus <i>(recipe below)</i></span></li>
<li style="margin-left: 15px;"><span class="Apple-style-span" style="color: #cccccc;">Beechers cheese and crackers</span></li>
</ul>
<div>
<span class="Apple-style-span" style="color: #cccccc;"><br /></span></div>
</div>
<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">
<b><span class="Apple-style-span" style="color: #cccccc;">Dinner</span></b></div>
<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">
<ul>
<li style="margin-left: 15px;"><span class="Apple-style-span" style="color: #cccccc;">Pasta: A few options like penne & macaroni (short pasta holds up longest)</span></li>
<li style="margin-left: 15px;"><span class="Apple-style-span" style="color: #cccccc;">Sauces: Pesto, meat sauce, Alfredo (<i>recipes below)</i></span></li>
<li style="margin-left: 15px;"><span class="Apple-style-span" style="color: #cccccc;">Salad and dressings</span></li>
<li style="margin-left: 15px;"><span class="Apple-style-span" style="color: #cccccc;">Toppings: peas, sundried tomatoes, olives, artichokes (for salad and pasta)</span></li>
</ul>
</div>
<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">
<b><span class="Apple-style-span" style="color: #cccccc;"><br /></span></b></div>
<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">
<b><span class="Apple-style-span" style="color: #cccccc;"><br /></span></b></div>
<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">
<b><span class="Apple-style-span" style="color: #cccccc;">Prosciutto Asparagus</span></b></div>
<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">
<span class="Apple-style-span" style="color: #cccccc;">Ingredients:</span></div>
<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">
<span class="Apple-style-span" style="color: #cccccc;">Asparagus (go for thicker if possible)</span></div>
<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">
<span class="Apple-style-span" style="color: #cccccc;">Prosciutto: 10-12 pieces thinly sliced </span></div>
<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">
<span class="Apple-style-span" style="color: #cccccc;">Parmesan cheese</span></div>
<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">
<span class="Apple-style-span" style="color: #cccccc;">Salt & pepper</span></div>
<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">
<span class="Apple-style-span" style="color: #cccccc;">Balsamic </span></div>
<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">
<span class="Apple-style-span" style="color: #cccccc;">Olive oil</span></div>
<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">
<span class="Apple-style-span" style="color: #cccccc;"><br /></span></div>
<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">
<span class="Apple-style-span" style="color: #cccccc;">Steps:</span></div>
<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">
<ul>
<li style="margin-left: 15px;"><span class="Apple-style-span" style="color: #cccccc;">Trim the ends off asparagus</span></li>
<li style="margin-left: 15px;"><span class="Apple-style-span" style="color: #cccccc;">Cut proscuitto into 1 inch strips</span></li>
<li style="margin-left: 15px;"><span class="Apple-style-span" style="color: #cccccc;">Start at top of asparagus spear and wrap prosciutto around to the end</span></li>
<li style="margin-left: 15px;"><span class="Apple-style-span" style="color: #cccccc;">Place on foil lined baking sheet</span></li>
<li style="margin-left: 15px;"><span class="Apple-style-span" style="color: #cccccc;">Sprinkle with olive oil, salt and pepper</span></li>
<li style="margin-left: 15px;"><span class="Apple-style-span" style="color: #cccccc;">Bake at 415 for 8-12 minutes (depending on thickness) until prosciutto is crisp</span></li>
<li style="margin-left: 15px;"><span class="Apple-style-span" style="color: #cccccc;">Place asparagus on platter and drizzle with balsamic and freshly shredded Parmesan</span></li>
</ul>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-WBXF4HjzdVU/T-kd-u2HcGI/AAAAAAAAALY/0Tbx2iWY0ng/s1600/ProsciuttoWrappedAsparagus.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-WBXF4HjzdVU/T-kd-u2HcGI/AAAAAAAAALY/0Tbx2iWY0ng/s1600/ProsciuttoWrappedAsparagus.jpg" /></a></div>
<div style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<br /></div>
<div style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<br /></div>
<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">
<b><span class="Apple-style-span" style="color: #cccccc;">Pesto Recipe</span></b></div>
<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">
<span class="Apple-style-span" style="color: #cccccc;">Making pesto is all about individual preference. I like to mix up the herbs used based on what is fresh and available, but the basics are always cheese, garlic, olive oil an herb and nuts. </span></div>
<div style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-0pgCEGrvF6s/T-kd_zqknvI/AAAAAAAAALg/BNx_RX3SOTA/s1600/spring-pesto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/-0pgCEGrvF6s/T-kd_zqknvI/AAAAAAAAALg/BNx_RX3SOTA/s320/spring-pesto.jpg" width="320" /></a></div>
<div style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<br /></div>
<div style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<br /></div>
<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">
<span class="Apple-style-span" style="color: #cccccc;">Ingredients: </span></div>
<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">
<span class="Apple-style-span" style="color: #cccccc;">1-2 cloves chopped garlic</span></div>
<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">
<span class="Apple-style-span" style="color: #cccccc;">1/4-1/2 cup olive oil - depending on consistency preference (for dip use less, for sauce use more)</span></div>
<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">
<span class="Apple-style-span" style="color: #cccccc;">1/2-1 cup shredded parmesan cheese </span></div>
<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">
<span class="Apple-style-span" style="color: #cccccc;">1/2 teaspoon of chili pepper flakes (optional but nice kick)</span></div>
<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">
<span class="Apple-style-span" style="color: #cccccc;">1/4-1/2 cup nut option</span></div>
<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">
<span class="Apple-style-span" style="color: #cccccc;">2-3 cups herb option</span></div>
<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">
<span class="Apple-style-span" style="color: #cccccc;"><br /></span></div>
<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">
<span class="Apple-style-span" style="color: #cccccc;"><b>Nut Options </b><i>About 1/4-1/2 cup or to taste of your choice</i></span></div>
<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">
<span class="Apple-style-span" style="color: #cccccc;">-Pine nuts</span></div>
<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">
<span class="Apple-style-span" style="color: #cccccc;">-Almonds</span></div>
<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">
<span class="Apple-style-span" style="color: #cccccc;">-Walnuts </span></div>
<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">
<span class="Apple-style-span" style="color: #cccccc;"><br /></span></div>
<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">
<span class="Apple-style-span" style="color: #cccccc;"><b>Herb Options </b><i>About 2-3 cups fresh of any of the following (or combo)</i></span></div>
<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">
<span class="Apple-style-span" style="color: #cccccc;">Parsley</span></div>
<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">
<span class="Apple-style-span" style="color: #cccccc;">Mint</span></div>
<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">
<span class="Apple-style-span" style="color: #cccccc;">Basil </span></div>
<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">
<span class="Apple-style-span" style="color: #cccccc;">Spinach</span></div>
<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">
<span class="Apple-style-span" style="color: #cccccc;">Kale </span></div>
<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">
<span class="Apple-style-span" style="color: #cccccc;"><br /></span></div>
<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">
<span class="Apple-style-span" style="color: #cccccc;"><b>Ragu d'Anitra <i>(</i></b><i>meat sauce adapted from Serafina restaurant chef)</i></span></div>
<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">
<span class="Apple-style-span" style="color: #cccccc;">Ingredients:</span></div>
<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">
<span class="Apple-style-span" style="color: #cccccc;">6oz smoked bacon </span></div>
<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">
<span class="Apple-style-span" style="color: #cccccc;">1/2 Lb veal</span></div>
<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">
<span class="Apple-style-span" style="color: #cccccc;">1/2 Lb ground beef</span></div>
<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">
<span class="Apple-style-span" style="color: #cccccc;">1/2 Lb sausage </span></div>
<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">
<span class="Apple-style-span" style="color: #cccccc;">3/4 C chopped onion</span></div>
<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">
<span class="Apple-style-span" style="color: #cccccc;">1/2 C chopped carrot</span></div>
<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">
<span class="Apple-style-span" style="color: #cccccc;">1/2 C chopped celery</span></div>
<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">
<span class="Apple-style-span" style="color: #cccccc;">2 bay leaves</span></div>
<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">
<span class="Apple-style-span" style="color: #cccccc;">2 Tb chopped Italian parsley</span></div>
<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">
<span class="Apple-style-span" style="color: #cccccc;">1 Tb dried porcini </span></div>
<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">
<span class="Apple-style-span" style="color: #cccccc;">2 Tb tomato paste</span></div>
<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">
<span class="Apple-style-span" style="color: #cccccc;">1 C red wine</span></div>
<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">
<span class="Apple-style-span" style="color: #cccccc;">1 spring rosemary</span></div>
<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">
<span class="Apple-style-span" style="color: #cccccc;">Salt and pepper to taste</span></div>
<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">
<span class="Apple-style-span" style="color: #cccccc;">1/2 C heavy cream (milk ok too)</span></div>
<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">
<span class="Apple-style-span" style="color: #cccccc;"><br /></span></div>
<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">
<span class="Apple-style-span" style="color: #cccccc;">Steps:</span></div>
<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">
<ul>
<li style="margin-left: 15px;"><span class="Apple-style-span" style="color: #cccccc;">In a large pot/dutch oven saute vegetables (carrot, onion, celery) in oil until softened (3-5 min)</span></li>
<li style="margin-left: 15px;"><span class="Apple-style-span" style="color: #cccccc;">Add meats, parsley, salt and pepper and simmer for 35 min</span></li>
<li style="margin-left: 15px;"><span class="Apple-style-span" style="color: #cccccc;">Add wine, porcinis, rosemary and tomato paste and simmer for 2.5 hours</span></li>
<li style="margin-left: 15px;"><span class="Apple-style-span" style="color: #cccccc;">Add heavy cream, check seasonings and serve over pasta</span></li>
</ul>
</div>
<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">
<span class="Apple-style-span" style="color: #cccccc;"><br /></span></div>
<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">
<span class="Apple-style-span" style="color: #cccccc;">Until next time...</span></div>
<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">
<span class="Apple-style-span" style="color: #cccccc;">-AK</span></div>
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><span style="color: #888888;"></span></span><span style="color: #888888;"></span>ThursdayGirlsNightshttp://www.blogger.com/profile/16624759532651439603noreply@blogger.com3tag:blogger.com,1999:blog-8322857285300626428.post-10778745713676314652012-06-12T19:45:00.000-07:002012-06-12T19:45:52.089-07:00Not Your Average Sloppy JoesAs much as I like to think I am a culinary wizard, Teresa always amazes me with her adventurous nature and fun creations in the kitchen. We had bread with homemade butter to snack on as she whipped up the Sloppy Joe topping. I even have the super easy directions to share...who would have thought?<br />
<br />
<br />
<div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-family: Verdana; line-height: 18px;">"Why should you prepare butter at home? Simply because it is much healthier than the processed butter you are so used to eating. It contains natural, and not processed, fats that are healthy for the body, and ought to be an important part of our diet. It is also free of additives such as excess salt and other chemicals, that are used to flavor processed butter. Homemade butter is a rich source of fatty acids, healthy cholesterol, and important vitamins." (Buzzle.com)</span></div>
<div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-family: Verdana; line-height: 18px;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-u6DBEOZ_f3Q/T9f3pa5rHlI/AAAAAAAAAKs/OdFpuTmhT2w/s1600/380741-48220-34.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-u6DBEOZ_f3Q/T9f3pa5rHlI/AAAAAAAAAKs/OdFpuTmhT2w/s1600/380741-48220-34.jpg" /></a></div>
<div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-family: Verdana; line-height: 18px;"><br /></span></div>
<div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-size: small;"><b><u><br /></u></b></span></div>
<div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-size: small;"><b><u>Homemade butter</u></b></span></div>
<div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-size: small;"><br /></span></div>
<div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-size: small;">Heavy cream</span></div>
<div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-size: small;">In food processor or mixer whip cream. Will become whipped cream, continue to process. Emulsion will break and solids will start to form. Pour off non-fat butter milk and flavor butter (herbs, salt, etc.)</span></div>
<div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">
<br /></div>
<h4>
How easy is that?? <span class="Apple-style-span" style="font-size: small;">With our hearty and delicious dinner we had a Beet & Goat Cheese salad. The simple recipe is as follows...</span></h4>
<div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-y99qiWprd5s/T9f6TRSo5HI/AAAAAAAAAK4/FtGXQYcPrIo/s1600/657_roasted_beet_goat_cheese_salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="201" src="http://4.bp.blogspot.com/-y99qiWprd5s/T9f6TRSo5HI/AAAAAAAAAK4/FtGXQYcPrIo/s320/657_roasted_beet_goat_cheese_salad.jpg" width="320" /></a></div>
<div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">
<br /></div>
<h4>
<b><u>Beet & Goat Cheese Salad</u></b></h4>
<h4>
<span class="Apple-style-span" style="font-weight: normal;">Beets & crumbled goat cheese over your choice of greens and covered with your favorite white balsamic vinaigrette. If you're feeling particularly adventurous have some candied walnuts to sprinkle over the top.</span></h4>
<div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">
</div>
<div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-size: small;"><b><u>Not Your Average Sloppy Joe</u></b></span></div>
<div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-size: small;"><b><u><br /></u></b></span></div>
<div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-size: small;">Serves 8-12</span></div>
<div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-size: small;"><br /></span></div>
<div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-size: small;">2# ground beef</span></div>
<div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-size: small;">3 tsp salt</span></div>
<div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-size: small;">2 cloves garlic, minced</span></div>
<div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-size: small;">4 Tbsp canola oil</span></div>
<div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-size: small;">1 ½ large yellow onion, diced</span></div>
<div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-size: small;">1 red bell pepper, diced</span></div>
<div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-size: small;">1 ½ jalapeno pepper, seeded and minced</span></div>
<div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-size: small;">2 tsp ground cumin</span></div>
<div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-size: small;">1.5 tsp chili powder</span></div>
<div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-size: small;">3.5 C chicken stock</span></div>
<div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-size: small;">4 tsp tomato paste</span></div>
<div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-size: small;">2 large ear yellow corn, kernels removed</span></div>
<div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-size: small;">4 plum tomatoes diced</span></div>
<div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-size: small;">½ c chopped fresh cilantro</span></div>
<div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-size: small;">ground black pepper</span></div>
<div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-size: small;">Avocado slices on top</span></div>
<div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;">
<span class="Apple-style-span" style="font-size: small;"><br /></span></div>
<div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-size: small;">Combine beef, salt and garlic, mix. In large skillet over high heat cook meat thoroughly. Heat oil in skillet and add onion and pepper. Cook for 2 mins stirring occasionally. Add meat back to skillet. Add jalapeno, cumin, chili powder. Cook and stir for 1 min. Stir in stock and tomato paste and return beef to pan. Bring mixture to a boil and cook until liquid is reduced by half. Remove from heat. Stir in corn, tomatoes, and cilantro. Serve hot over toasted bread or pasta.</span></div>
<div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-size: small;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-hmejs8wObK4/T9f8sSzVfxI/AAAAAAAAALI/pQ6MIqfET2A/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-hmejs8wObK4/T9f8sSzVfxI/AAAAAAAAALI/pQ6MIqfET2A/s320/photo.JPG" width="320" /></a></div>
<div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-size: small;"><br /></span></div>
<div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-size: small;">Recipe adapted from Kurt Beecher Dammeier’s Pure Flavor 125 Fresh All-American Recipes from the Pacific Northwest</span></div>
<div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-size: small;"><br /></span></div>
<div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-size: small;"><b>And on to dessert...how do we have room for this??</b></span></div>
<div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-size: small;"><br /></span></div>
<div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-size: small;"><b><u>Mini Blueberry Pies</u></b></span></div>
<div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-size: small; font-weight: bold;"><br /></span></div>
<span class="Apple-style-span" style="font-size: small;">All Butter Double- Crust Pie Dough</span><span class="Apple-style-span" style="font-size: small;">1/3 c ice water, plus extra as needed</span><br />
<span class="Apple-style-span" style="font-weight: normal;">3 Tbsp sour cream or greek yogurt</span><br />
<span class="Apple-style-span" style="font-size: small;">2.5 cups unbleached all-purpose flour, plus extra for the work surface</span>1 Tbsp sugar<br /><span class="Apple-style-span" style="font-size: small;">1 tsp table salt</span>16 Tbsp unsalted butter (2 sticks), cut into ¼ inch pieces and frozen for 10-15 mins<br />
<div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">
</div>
<h4>
<ul style="font-size: medium; font-weight: bold; list-style-type: disc;">
<li style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">Mix 1/3 cup of the ice water and greek yogurt in a small bowl until combined. Process the flour, sugar and salt together in a food processor until combined. Scatter the butter pieces over the top and pulse the mixture until the butter is the size of large peas, about 10 pulses.</li>
</ul>
<ul style="font-size: medium; font-weight: bold; list-style-type: disc;">
<li style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">Pour half of the yogurt mixture over the flour mixture and pulse until incorporated, about 3 pulses. Repeat with remaining yogurt mixture. Pinch the dough with fingers, if it feels dry and does not hold together, sprinkle 1-2 T more ice water over the mixture and pulse until the dough forms large clumps and no dry flour remains 3 to 5 pulses.</li>
</ul>
<ul style="font-size: medium; font-weight: bold; list-style-type: disc;">
<li style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">Divide the dough into two even pieces. Turn each piece of dough onto a sheet of plastic wrap and flatten into a 4” disk. Wrap in plastic wrap and refrigerate for 1 hr. Before rolling, let sit on counter for 10 mins. To make mini pies- roll out and use round cookie cutter. With dough cut roll to fit muffin pan. Fill with filling. Cut and roll second piece. Crimp edges and vent.</li>
</ul>
<br /><div style="font-size: medium;">
<u>Blueberry filling</u></div>
<div style="font-size: medium;">
<u><br /></u><span class="Apple-style-span" style="font-weight: normal;">6 cups fresh blueberries</span><br /><span class="Apple-style-span" style="font-weight: normal;">1 Granny Smith apple, peeled, cored, and shredded </span><br /><span class="Apple-style-span" style="font-weight: normal;">¾ c sugar</span><br /><span class="Apple-style-span" style="font-weight: normal;">2 T instant tapioca, ground</span><br /><span class="Apple-style-span" style="font-weight: normal;">2 tsp grated zest plus 2 tsp juice from lemon</span><br /><span class="Apple-style-span" style="font-weight: normal;">pinch table salt</span><br /><span class="Apple-style-span" style="font-weight: normal;">2 T unsalted butter, cut into ¼ inch pieces</span><br /><span class="Apple-style-span" style="font-weight: normal;">1 large egg white, lightly beaten</span></div>
<ul style="font-size: medium; font-weight: bold; list-style-type: disc;">
<li style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">Place 3 cups of berries in a medium saucepan and set over medium heat. Using a potato masher, mash the berries several times to release the juices. Continue to cook, stirring frequently and mashing occasionally, until about half of the berries have broken down and the mixture is thickened and reduced to 1 ½ cups, about 8 minutes. Cool slightly.</li>
</ul>
<ul style="font-size: medium; font-weight: bold; list-style-type: disc;">
<li style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">Adjust an over rack to the lowest position, place a rimmed baking sheet on the rack, and heat the oven to 400 degrees.</li>
</ul>
<ul style="font-size: medium; font-weight: bold; list-style-type: disc;">
<li style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">Place the shredded apple in a paper towel and ring dry. Transfer the apple to a large bowl and stir in the cooked berries, remaining 3 c of uncooked berries, sugar, tapioca, lemon zest and juice and salt until combined. Spread the mixture into the dough lined cups. Scatter the butter pieces over the top of the filling.</li>
</ul>
<ul style="font-size: medium; font-weight: bold; list-style-type: disc;">
<li style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">After placing top dough piece, crimp edges and vent. Brush with the egg white</li>
</ul>
<ul style="font-size: medium; font-weight: bold; list-style-type: disc;">
<li style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">Place on heated baking sheet and bake @ 400 degrees F until crust is golden, about 25mins. Reduce oven temperature to 350 degrees, rotate and continue to bake until juices are bubbling and the crust is deep golden brown.</li>
</ul>
</h4>
<h3>
Thank you for hosting Teresa!</h3>
<h3>
AK</h3>
<br />
<br />ThursdayGirlsNightshttp://www.blogger.com/profile/16624759532651439603noreply@blogger.com1tag:blogger.com,1999:blog-8322857285300626428.post-21752145005399538032012-05-22T20:26:00.000-07:002012-05-22T20:26:36.780-07:00Skinny Baked Mozzarella StixUgh...I hate being behind on postings of our Girl's Nights menus and gossip. I apologize to all 32 followers (ok, a bit of sarcasm there). Do us girls a favor and follow the blog so we know you care. It's an amazing journey I share with these girls and I need a little motivation to keep the postings up to date :) We love that we have somewhere to go to and retrieve these great recipes...and that we can share them with you. How do we have 5400 page views and only 32 followers? Maybe a stalker or 2...wow, we're flattered, really. Be like Nike and "Just Do It" :) <br />
<br />
Ok, my rant is over and I have some AMAZING news to share. Emily & Bea join Cassie on the preggo home front. Congrats girls...This will be both girls second child...the family is growing!! We love it!<br />
<br />
While at Em's about...ahem...a month ago we had taco salads (go ahead and use your imagination for this recpie). She served some yummy bites as an appetizer though that I feel the need to share. Skinny Baked Mozzarella Sticks. What's the old Wheat Thins catch-phrase..."Baked, Not Fried"? Recipe and photos courtesy of <a href="http://www.skinnytaste.com/">www.skinnytaste.com</a> Here it is...<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-z_uEIe-Whs8/T7xXw1x72HI/AAAAAAAAAKg/JPjwHmlcIH0/s1600/Skinny-Baked-Mozzarella-Sticks.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="221" src="http://1.bp.blogspot.com/-z_uEIe-Whs8/T7xXw1x72HI/AAAAAAAAAKg/JPjwHmlcIH0/s320/Skinny-Baked-Mozzarella-Sticks.jpg" width="320" /></a></div>
<br />
<br />
<strong>Servings:</strong> 12 <b>• Serving Size:</b> 2 pieces <b>• Old Points: </b>1 pts
<b>• Points+: </b>2 pts*<br /><b>Calories:</b> 86.8* <b>• Fat: </b>4.8 g<b> •
Protein:</b> 7.4 g<b> • Carb:</b> 3.5 g <b>• Fiber: </b>0.2 g <b>• Sugar:</b>
0.2<br /><b>Sodium:</b> 168.6<b> </b><br /><br />Ingredients: <br />
<div>
</div>
<ul>
<li>12 sticks part-skim, reduced sodium mozzarella string cheese
</li>
<li>1 large egg, beaten
</li>
<li>2 tbsp flour
</li>
<li>5 tbsp Italian seasoned breadcrumbs
</li>
<li>5 tbsp panko crumbs
</li>
<li>2 tsp parmesan cheese
</li>
<li>1 tbsp dried parsley
</li>
<li>olive oil cooking spray</li>
</ul>
<br />Directions:<br /><br />Cut cheese in half to give you 24
pieces. Place cheese in the freezer until cheese is frozen. In small bowl, whisk the egg. Place the flour on another small
dish. In separate bowl, combine bread crumbs, panko, parmesan cheese and
dried parsley.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-k_CmceLritE/T7xXuK08TKI/AAAAAAAAAKY/SOiJ6SiOIz8/s1600/breading-station.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="http://3.bp.blogspot.com/-k_CmceLritE/T7xXuK08TKI/AAAAAAAAAKY/SOiJ6SiOIz8/s320/breading-station.jpg" width="320" /></a></div>
<br />
Dip the frozen sticks in flour, shaking off excess, then into the egg,
then coat with the crumbs. Repeat this process with the remaining cheese placing them on a tray with
wax paper. Place cheese back into the freezer until ready to bake (this is a
must or they will melt before the crumbs get golden).<br /><br />When ready to
bake preheat oven to 400° F. Line a baking sheet with aluminum
foil and lightly spray with oil. Place frozen cheese sticks on baking sheet. Spray the tops of the
mozzarella sticks with a little more oil and bake in the bottom third of
your oven until crisp, about 4 to 5 minutes. Turn and bake an
additional 4 - 5 minutes watching them closely so they don't melt.ThursdayGirlsNightshttp://www.blogger.com/profile/16624759532651439603noreply@blogger.com0tag:blogger.com,1999:blog-8322857285300626428.post-3474625935191564272012-04-17T20:40:00.002-07:002012-04-17T20:56:58.533-07:00Low-Fat Crock Pot Santa Fe Chicken<span style="font-family: Verdana, sans-serif;"><em>Dinner at Meg's a few weeks back was extra yummy. We obviously love our Mexican food. I forgot to take notes as to our non-stop witty banter so you can ad lib for us here :)</em></span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><em>Crock Pot Santa Fe Chicken was derived from </em></span><a href="http://www.skinnytaste.com/"><span style="font-family: Verdana, sans-serif;"><em>www.SkinnyTaste.com</em></span></a><span style="font-family: Verdana, sans-serif;"><em> (photo courtesy of a very popular blog, </em></span><a href="http://www.chef-in-training.com/"><span style="font-family: Verdana, sans-serif;"><em>www.chef-in-training.com</em></span></a><span style="font-family: Verdana, sans-serif;"><em>) Wow, how do we get to 5800 followers too? Not that it matters too much, we're seeing heavy traffic on our blog since Pinterest has come along. It's a win/win for sure. Here is your recipe...Delicious AND healthy!</em></span><br />
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<b><u><span class="Apple-style-span" style="font-size: large;">CROCK POT SANTA FE CHICKEN</span></u></b></div>
<br />
<div style="text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-NobTtVFmYMo/T44y5DTFYkI/AAAAAAAAAKM/ujo9179OVkQ/s1600/santa+fe+chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-NobTtVFmYMo/T44y5DTFYkI/AAAAAAAAAKM/ujo9179OVkQ/s320/santa+fe+chicken.jpg" width="245" /></a></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: inherit;"></span></div>
<ul style="line-height: 1.4; list-style-type: disc; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px; text-indent: 0px;"><span class="Apple-style-span" style="font-family: inherit;">24 oz (1 1/2) lbs chicken
breast</span>
</li>
<li style="border-top-color: currentColor; border-top-width: 1px; margin: 0px 0px 0.25em; padding: 0px; text-indent: 0px;"><span class="Apple-style-span" style="font-family: inherit;">14.4 oz can diced tomatoes
with mild green chilies</span>
</li>
<li style="border-top-color: currentColor; border-top-width: 1px; margin: 0px 0px 0.25em; padding: 0px; text-indent: 0px;"><span class="Apple-style-span" style="font-family: inherit;">15 oz can black beans</span>
</li>
<li style="border-top-color: currentColor; border-top-width: 1px; margin: 0px 0px 0.25em; padding: 0px; text-indent: 0px;"><span class="Apple-style-span" style="font-family: inherit;">8 oz frozen corn</span>
</li>
<li style="border-top-color: currentColor; border-top-width: 1px; margin: 0px 0px 0.25em; padding: 0px; text-indent: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1/4 cup chopped fresh
cilantro</span>
</li>
<li style="border-top-color: currentColor; border-top-width: 1px; margin: 0px 0px 0.25em; padding: 0px; text-indent: 0px;"><span class="Apple-style-span" style="font-family: inherit;">14.4 oz can fat free chicken
broth</span>
</li>
<li style="border-top-color: currentColor; border-top-width: 1px; margin: 0px 0px 0.25em; padding: 0px; text-indent: 0px;"><span class="Apple-style-span" style="font-family: inherit;">3 scallions, chopped</span>
</li>
<li style="border-top-color: currentColor; border-top-width: 1px; margin: 0px 0px 0.25em; padding: 0px; text-indent: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1 tsp garlic powder</span>
</li>
<li style="border-top-color: currentColor; border-top-width: 1px; margin: 0px 0px 0.25em; padding: 0px; text-indent: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1 tsp onion powder</span>
</li>
<li style="border-top-color: currentColor; border-top-width: 1px; margin: 0px 0px 0.25em; padding: 0px; text-indent: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1 tsp cumin</span>
</li>
<li style="border-top-color: currentColor; border-top-width: 1px; margin: 0px 0px 0.25em; padding: 0px; text-indent: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1 tsp cayenne pepper (to
taste)</span>
</li>
<li style="border-top-color: currentColor; border-top-width: 1px; margin: 0px 0px 0.25em; padding: 0px; text-indent: 0px;"><span class="Apple-style-span" style="font-family: inherit;">salt to taste</span>
<br />
</li>
</ul>
<span class="Apple-style-span" style="font-family: inherit;">Combine chicken broth,
beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin,
cayenne pepper and salt in the crock pot<span class="Apple-style-span"><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=ginsweiwatrec-20&l=btl&camp=213689&creative=392969&o=1&a=B001E5CWVU" style="border: currentColor; margin: 0px; padding: 0px !important;" width="1" /></span>.</span><br />
<br />
<div>
<span class="Apple-style-span" style="font-family: inherit;">Season chicken
breast with salt and lay on top.</span></div>
<br />
<div>
<span class="Apple-style-span" style="font-family: inherit;">Cook on low for
10 hours or on high for 6 hours.</span></div>
<br />
<div>
<span class="Apple-style-span" style="font-family: inherit;">Half hour before
serving, remove chicken and shred.</span></div>
<br />
<div>
<span class="Apple-style-span" style="font-family: inherit;">Return chicken to
slow cooker and stir in. Adjust salt and seasoning. </span></div>
<br />
<div>
<span class="Apple-style-span" style="font-family: inherit;">Serve over rice
(extra pts)</span>
<br />
<div style="text-align: left;">
</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;"><span style="background-color: #666666;"><span style="color: white;"><span style="font-weight: bold;">Servings:</span> 8
servings</span></span></span></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;"><span style="background-color: #666666;"><span style="color: white;"><span style="font-weight: bold;">Serving Size:</span> 1
cup</span></span></span></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;"><span style="background-color: #666666;"><span style="color: white;"><span style="font-weight: bold;">Old Points:</span> 3
pts</span></span></span></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;"><span style="background-color: #666666;"><span style="color: white;"><span style="font-weight: bold;">Points+:</span> 4
pts<br /><b>Calories: </b>190</span></span></span></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;"><span style="background-color: #666666;"><span style="color: white;"><b>Fat:</b> 1.5 g</span></span></span></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;"><span style="background-color: #666666;"><span style="color: white;"><b>Fiber:</b> 5.6 g</span></span></span></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;"><span style="background-color: #666666;"><span style="color: white;"><b>Carbs:</b> 23.1 g</span></span></span></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;"><span style="background-color: #666666;"><span style="color: white;"><b>Protein:</b> 21 g </span></span></span></span><br />
<span style="color: white;"><br /></span></div>
<div style="text-align: left;">
<span style="background-color: #666666; color: white;"></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;"><em><span style="background-color: #666666; color: white; font-family: Verdana, sans-serif;">Dessert was our choice of root beer or orange creamsicle floats. We wanted to relive our glory days :)</span></em></span></span></div>
<div style="text-align: left;">
<span style="background-color: #666666; color: white;"></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;"><em><span style="background-color: #666666; color: white; font-family: Verdana, sans-serif;">Enjoy, </span></em></span></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;"><em><span style="background-color: #666666; color: white; font-family: Verdana, sans-serif;">AK</span></em></span></span></div>
</div>ThursdayGirlsNightshttp://www.blogger.com/profile/16624759532651439603noreply@blogger.com1tag:blogger.com,1999:blog-8322857285300626428.post-38477614759856804482012-04-11T14:20:00.002-07:002012-04-11T14:30:11.433-07:00Tomato Basil Parmesan Soup & Spinach Salad<span style="color: black; font-family: Verdana, sans-serif; font-size: x-small;"><em>While I'm waiting for a recipe from Meagan, I'll post our dinner & convos from this past week at my house. I've said it before and I'll say it again...hosting these girls is so much fun! I can't say that I don't stress about making dinner for 8+ people (not to mention for my husband and 2 1/2 year old little boy), but I am happy to say we have finally implemented a new system. The one to host dinner the week before is to bring dessert for the current week. Whew...one thing off my list...until next week :)</em></span><br />
<span style="color: black;"><br /></span><br />
<span style="color: black; font-family: Verdana, sans-serif; font-size: x-small;"><em>While I was putting the finishing touches on dinner I served a Baked Brie with candied walnuts, caramelized onions & apricot preserves. Sliced red grapes and sea salted water crackers along side. Sound familiar? If you have ever been to Purple Cafe & Wine Bar in Seattle, Bellevue, Kirkland or Woodinville (</em></span><a href="http://www.thepurplecafe.com/"><span style="color: black; font-family: Verdana, sans-serif; font-size: x-small;"><em>www.thepurplecafe.com</em></span></a><span style="color: black; font-family: Verdana, sans-serif; font-size: x-small;"><em>) maybe you were lucky enough to have tried this delicious treat. I was so excited when I found this wonderful blog with the actual recipe (</em></span><a href="http://northwestnoshings.com/2008/07/07/oozing-with-cheesy-goodness/"><span style="color: black; font-family: Verdana, sans-serif; font-size: x-small;"><em>http://northwestnoshings.com/2008/07/07/oozing-with-cheesy-goodness/</em></span></a><span style="color: black; font-family: Verdana, sans-serif; font-size: x-small;"><em>), which was donated by Purple to an amazing cookbook called Pacific Northwest Wining and Dining: The People, Places, Food, and Drink of Washington, Oregon, Idaho, and British Columbia (by Braiden Rex-Johnson), which can be found on Amazon here: </em></span><a href="http://www.amazon.com/Pacific-Northwest-Wining-Dining-Washington/dp/0471746851/ref=sr_1_1?ie=UTF8&qid=1334173258&sr=8-1"><span style="color: black; font-family: Verdana, sans-serif; font-size: x-small;"><em>http://www.amazon.com/Pacific-Northwest-Wining-Dining-Washington/dp/0471746851/ref=sr_1_1?ie=UTF8&qid=1334173258&sr=8-1</em></span></a><br />
<span style="color: black;"><br /></span><br />
<span style="color: black; font-family: Verdana, sans-serif; font-size: x-small;"><em>Here is the Brie recipe... (note, I wasn't in love with the walnuts so I used a recipe I found on allrecipes.com which is below)</em></span><br />
<br />
<strong><em>Baked Brie with Candied Walnuts and Caramelized Onions</em></strong><br />
serves 2 to 4 as an appetizer<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-rYt8G-PbTDY/T4X1lC6eDrI/AAAAAAAAAKE/cYpeYwKy4Tg/s1600/purplecafebb1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" qda="true" src="http://1.bp.blogspot.com/-rYt8G-PbTDY/T4X1lC6eDrI/AAAAAAAAAKE/cYpeYwKy4Tg/s320/purplecafebb1.jpg" width="235" /></a></div>
<br />
1 tablespoon vegetable oil<br />
1 small white or yellow onion, very thinly sliced<br />
pinch kosher salt<br />
4 sheets phyllo dough<br />
6 tablespoons clarified butter, melted<br />
one 4-to-8 ounce wheel of ripe Brie cheese<br />
1 ½ to 2 tablespoons apricot jam, or orange marmalade(note: stir or whisk jam/marmalade until is loosens enough to spread)<br />
3 to 4 tablespoons Candied Walnuts (recipe follows)<br />
Fresh fruit of your choice, such as red grapes, apple slices, or pear slices<br />
Baguette slices or crackers<br />
<br />
-Preheat the oven to 450F.<br />
-Heat oil in a medium skillet over medium heat. When oil is hot, add the onion and salt and cook, stirring occasionally, until the onions are tender and golden., 25 to 30 minutes; adjust the heat if necessary so the onions don’t brown too quickly or burn. Set aside.<br />
-While the onions are cooking, arrange the oven rack in the center of the oven. Spray a baking sheet with nonstick cooking spray or line with parchment paper.<br />
- Lay the phyllo dough on a clean, damp kitchen towel on a dry work surface and cover with another damp kitchen towel. Lay a sheet of dough on the baking sheet. Brush the dough lightly with melted butter. Place a second piece of dough across the first piece of dough to form a cross shape and brush lightly with butter. Place a third piece of dough diagonally over the cross and brush lightly with butter. Place the fourth piece of dough diagonally over the third piece of dough(to form a “x” shape) and brush lightly with butter.<br />
-Cut the Brie horizontally through the middle to form a top and bottom layer.<br />
-Place the bottom layer of brie in the center of the phyllo dough.<br />
-Brush with the apricot glaze, and arrange 2 to 3 tablespoons of the onions and the Candied Walnuts evenly over the glaze. Cover with the top layer of brie.<br />
-Form a beggar’s purse by gathering all eight ends of the phyllo dough, bringing them together over the top of the brie, and pinching them together until the brie is totally encased in dough. Brush lightly with butter, place the phyllo package in the refrigerator for 30 minutes to 1 hour before proceeding to the next step.<br />
-Cover loosely with aluminum foil and place in the oven for 8 minutes.<br />
-Remove the foil and continue baking for 2 to 3 minutes, or until the phyllo turns golden in color.<br />
-Remove from the oven and transfer to a serving plate. Arrange the fresh fruit and crackers around the brie and serve immediately.<br />
<br />
<strong><u>Dawn's Candied Walnuts</u></strong><br />
<div class="ingredients" itxtharvested="0" itxtnodeid="0" style="margin-top: 10px;">
<h3 itxtharvested="0" itxtnodeid="2">
Ingredients</h3>
<ul itxtharvested="0" itxtnodeid="1">
<li class="plaincharacterwrap ingredient" itxtharvested="0" itxtnodeid="8">1 pound walnut halves</li>
<li class="plaincharacterwrap ingredient" itxtharvested="0" itxtnodeid="7">1 cup white sugar</li>
<li class="plaincharacterwrap ingredient" itxtharvested="0" itxtnodeid="6">2 teaspoons ground <a class="itxtrst itxtrsta itxthook" href="http://allrecipes.com/recipe/dawns-candied-walnuts/#" id="itxthook0" rel="nofollow" style="background-color: transparent; border-bottom: darkgreen 0.07em solid; color: darkgreen; font-size: 100%; font-weight: normal; padding-bottom: 1px; text-decoration: underline;"><span class="itxtrst itxtrstspan itxthookspan" id="itxthook0w0" style="background: none transparent scroll repeat 0% 0%; color: darkgreen;">cinnamon</span></a> (I omitted because it didn't seem relevant to the brie dish)</li>
<li class="plaincharacterwrap ingredient" itxtharvested="0" itxtnodeid="5">1/4 teaspoon salt</li>
<li class="plaincharacterwrap ingredient" itxtharvested="0" itxtnodeid="4">6 tablespoons milk</li>
<li class="plaincharacterwrap ingredient" itxtharvested="0" itxtnodeid="3">1 teaspoon <a class="itxtrst itxtrsta itxthook" href="http://allrecipes.com/recipe/dawns-candied-walnuts/#" id="itxthook1" rel="nofollow" style="background-color: transparent; border-bottom: darkgreen 0.07em solid; color: darkgreen; font-size: 100%; font-weight: normal; padding-bottom: 1px; text-decoration: underline;"><span class="itxtrst itxtrstspan itxthookspan" id="itxthook1w0" style="background: none transparent scroll repeat 0% 0%; color: darkgreen;">vanilla</span></a> extract</li>
</ul>
</div>
<div style="border-top: #ccc 1px dotted; margin-top: 20px; width: 300px;">
</div>
<h3 class="directions" itxtharvested="0" itxtnodeid="11" style="margin-top: 10px;">
Directions</h3>
<div class="directions" itxtharvested="0" itxtnodeid="9" style="margin-top: 10px;">
<ol itxtharvested="0" itxtnodeid="10">
<li itxtharvested="0" itxtnodeid="14"><span class="plaincharacterwrap break" itxtharvested="0" itxtnodeid="15">Preheat oven to 350 degrees F (175 degrees C). Spread nuts in a single layer over a baking sheet. Roast for approximately 8 to 10 minutes, or until the nuts start to turn brown and the smell of roasting nuts fills the kitchen. </span></li>
<li itxtharvested="0" itxtnodeid="13"><span class="plaincharacterwrap break" itxtharvested="0" itxtnodeid="16">Stir together sugar, cinnamon, salt, and milk in a medium saucepan. Cook over medium-high heat for 8 minutes, or until the mixture reaches the soft ball stage of 236 degrees F (113 degrees C). Remove from heat, and stir in vanilla immediately. . </span></li>
<li itxtharvested="0" itxtnodeid="12"><span class="plaincharacterwrap break" itxtharvested="0" itxtnodeid="17">Add walnuts to sugar syrup, and stir to coat well. Spoon nuts onto waxed paper, and immediately separate nuts with a fork. Cool, and store in airtight containers.</span></li>
</ol>
</div>
<div itxtharvested="0" itxtnodeid="12">
<br /></div>
<div itxtharvested="0" itxtnodeid="12">
<span class="plaincharacterwrap break" itxtharvested="0" itxtnodeid="17"><strong><u>Tomato Basil Parmesan Soup</u></strong> (originally found at <a href="http://utah.todaysmama.com/">http://utah.todaysmama.com/</a>)</span></div>
<div itxtharvested="0" itxtnodeid="12">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-uWCFEjNMOuQ/T4Xj4BnVk4I/AAAAAAAAAJs/48Bx-6B4D1c/s1600/tomato+basil.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" qda="true" src="http://4.bp.blogspot.com/-uWCFEjNMOuQ/T4Xj4BnVk4I/AAAAAAAAAJs/48Bx-6B4D1c/s320/tomato+basil.jpg" width="213" /></a></div>
<div itxtharvested="0" itxtnodeid="12">
<span class="plaincharacterwrap break" itxtharvested="0" itxtnodeid="17"> Photo by <a href="http://alumni.byu.edu/s/1085/03-provo-alumni/templates/interior.aspx?sid=1085&gid=7&pgid=2051" modo="true" target="_blank">Clair Buys/BYU Magazine</a></span></div>
<div itxtharvested="0" itxtnodeid="12">
<br /></div>
<span class="plaincharacterwrap break" itxtharvested="0" itxtnodeid="17"><em>Makes about 2 quarts (about 8 servings)</em><br /><br /><strong>2 (14 oz) cans diced tomatoes, with juice</strong><br /><strong>1 cup finely diced celery</strong><br /><strong>1 cup finely diced carrots</strong><br /><strong>1 cup finely diced onions</strong><br /><strong>1 tsp dried oregano or 1 T fresh oregano</strong><br /><strong>1 T dried basil or 1/4 cup fresh basil</strong><br /><strong>4 cups chicken broth</strong><br /><strong>½ bay leaf</strong><br /><strong>½ cup flour</strong><br /><strong>1 cup Parmesan cheese</strong><br /><strong>½ cup butter</strong><br /><strong>2 cups half and half, warmed </strong><em>(or skim milk if you’re trying to cut some calories)</em><br /><strong>1 tsp salt</strong><br /><strong>¼ tsp black pepper</strong><br /><br />1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.<br />2. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.<br />3. About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don’t be afraid to always season to taste at the end).<br />4. Cover and cook on LOW for another 30 minutes or so until ready to serve.<br /><br /><br /><strong><u>Cranberry-Avocado Salad with Candied Spiced Almonds and Sweet White Balsamic Vinaigrette </u></strong><br /><br />Courtesy of: <a href="http://thecafesucrefarine.blogspot.com/">http://thecafesucrefarine.blogspot.com/</a><br /><br />I keep this dressing on hand at all times now. I've used it over a Chicken, Black Bean & Quinoa dish I threw together as well as a basic green salad. It's super versatile.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-ip3z7GeAUEk/T4Xl1OxjR7I/AAAAAAAAAJ0/tjPw3Ib6meQ/s1600/Spinach+Salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" qda="true" src="http://3.bp.blogspot.com/-ip3z7GeAUEk/T4Xl1OxjR7I/AAAAAAAAAJ0/tjPw3Ib6meQ/s320/Spinach+Salad.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<strong><em><u>Ingredients for the dressing:</u></em></strong></div>
<div>
</div>
<div>
⅓ cup sugar<br />
1 ½ tablespoons poppy seeds<br />
1 ½ tablespoons sesame seeds<br />
½ teaspoon paprika<br />
2 teaspoons dried mustard<br />
1 tablespoon minced sweet onion<br />
½ teaspoon sea salt<br />
¼ teaspoon freshly ground black pepper<br />
½ cup white balsamic vinegar<br />
⅓ cup vegetable oil<br />
⅓ cup extra virgin olive oil<br />
<u><i><b><br /></b></i></u><br />
<div>
<u><i><b>Ingredients for the salad:</b></i></u></div>
<div>
6 dinner size salads, 8 side salads<br />
<br />
12 ounces baby spinach, arugula and/or field greens</div>
<div>
1 small bunch cilantro, washed and dried, leaves removed whole from stems<br />
2 medium avocados, peeled and halved<br />
¾ cup dried cranberries<br />
¾ cup<b><i><a href="http://thecafesucrefarine.blogspot.com/2011/12/three-must-have-holiday-recipes-day-1.html"><span style="color: #12a2ba;"> Candied Spiced Almonds</span></a> (recipe to follow)</i></b><br />
<b><br /></b></div>
<div>
<i><b><u>Directions:</u></b></i><br />
1. For the dressing, combine all ingredients in a pint sized glass jar and shake well to dissolve sugar.<br />
<br />
2. For the salad, place greens and cilantro leaves in a large bowl. Add avocado and dried cranberries and about 1/4 cup of the dressing and toss gently. Scatter candied almonds over salad and sprinkle lightly with sea salt and freshly ground black pepper. Pass extra dressing at the table.</div>
<div>
<br /></div>
<div>
</div>
<div align="left">
<u><strong></strong></u><strong><em><u><span class="Apple-style-span" style="font-size: medium;">Candied Spiced Almonds</span></u></em></strong></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-B2fG8uHWOSE/T4XwaT85PBI/AAAAAAAAAJ8/wNs1vd1zKmc/s1600/SpicedCandiedAlmonds.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" qda="true" src="http://2.bp.blogspot.com/-B2fG8uHWOSE/T4XwaT85PBI/AAAAAAAAAJ8/wNs1vd1zKmc/s320/SpicedCandiedAlmonds.jpg" width="320" /></a><strong><em><u></u><br /><u>Ingredients:</u></em></strong></div>
<div align="left">
<br /></div>
<div align="left">
<br /></div>
<div>
5 cups sliced almonds, or a 1 pound package*<br />
½ cup sugar<br />
3 tablespoons butter<br />
2 teaspoons cinnamon</div>
<div>
1 teaspoon cumin*<br />
1-1 ½ teaspoons smoked paprika* - some smoked paprikas are quite hot, if you don't like "hot", just use 1 teaspoon and they will be mildly spiced.<br />
1 teaspoon vanilla<br />
sea salt</div>
<div>
<br /></div>
<div>
*The cumin and the smoked paprika give just a hint of mysterious, delicious flavor - even though these are savory spices, these almonds are still wonderful served with sweets like ice cream or yogurt.<br />
<br />
<i><b><u>Directions:</u></b></i><br />
1. Place a large sheet of foil on a work surface. Spray with cooking spray or rub a teaspoon of oil over foil with a paper towel.<br />
<br />
2. Place sugar in a large non-stick sauté pan and heat over medium heat , occasionally tipping and swirling the sugar until it is all melted into a pale golden syrup.<br />
<br />
3. Lower heat immediately and add butter, cinnamon, smoked paprika and vanilla. Stir until well combined and all butter is incorporated into the sugar syrup.<br />
<br />
4. Add the nuts and stir gently to coat. Don't worry if you have some clumps of caramelized sugar - they will melt as you continue to sauté the almonds. Cover and continue to cook on low, stirring every minute or so until almonds are a delicious golden brown. Watch very carefully as they can go from beautiful to burned very quickly! Turn out onto prepared foil and sprinkle liberally with sea salt. Spread out on foil to cool.<br />
</div>
<div>
</div>
<div>
<span style="color: black; font-family: Verdana, sans-serif;"><em>We chatted a lot about our families this past week. From growing them to marriages and other relationships within our own families. Lauren has 2 boys, Aiden & Isaac; Emily has a girl, Ellie; and I have my son, Wyatt. We try to get the kids together once a week or everyother week...maybe we should keep the ball rolling on this whole girls group thing and create a moms group as well (maybe we already have)...</em></span></div>
<div>
<span style="color: black;"></span></div>
<div>
<br />
<span style="color: black; font-family: Verdana, sans-serif;"><em>Enjoy the recipes!</em></span><br />
<em><span style="font-family: Verdana;">AK</span></em></div>
</div>ThursdayGirlsNightshttp://www.blogger.com/profile/16624759532651439603noreply@blogger.com0tag:blogger.com,1999:blog-8322857285300626428.post-4378501549503442852012-04-09T22:18:00.002-07:002012-04-11T14:26:56.905-07:00Wild Mushroom RisottoNelle hosted us a few weeks back....yes, here I am trying to get caught up again. She always has yummy-ness to snack on before dinner. This particular day was Tzatziki from Cooking Light magazine (April 2012), slightly modified by her. Then we moved on to Wild Mushroom Risotto and a Spinach Salad.<br />
<br />
After dinner the old photo books from these girls college days at Wazzu were brought out. OH. MY. HILARIOUS! It makes me both sad and extremely thankful I didn't go to college myself. These girls had WAY too much fun. Danielle, Meagan, Lauren, Lisa, Tiff & Teresa graced the campus of WSU back in the day and had the photos to prove they left a few memories. I actually met a few of these girls for the first time on a trip over with Tiff. Ridiculousness all around!<br />
Here are your recipes...<br />
<br />
<strong><u>Tzatziki</u></strong>Ingredients<br />
3/4 cup Greek yogurt (I like Chobani)<br />
1/4 peeled and grated cucumber<br />
1 Tbsp chopped fresh dill<br />
1/4 teaspoon salt<br />
1/4 teaspoon fresh ground black pepper<br />
2 garlic cloves minced<br />
*Mix all ingredients in medium bowl, chill in fridge before serving with fresh veggies, crackers or pita bread<br />
<br />
<strong><u>Spinach Salad</u></strong>From Danielle<br />
Fresh washed spinach (maybe 6-8 cups)<br />
Fresh washed arugula (maybe 2 cups)<br />
Sliced baby portabello mushrooms (1/2 cup)<br />
Chopped or cubed goat cheese (a lot!)<br />
Chopped green onions (4-6)<br />
Pecans <br />
Crasins<br />
*Mix all ingredients in large salad bowl, toss with homemade white balsamic dressing before serving.<br />
<br />
<strong><u>White Balsamic Dressing</u></strong>6 Tbsp olive oil<br />
4 tbsp white balsamic vinegar<br />
Minced garlic (2-3 cloves)<br />
Salt & pepper to taste<br />
Mix all ingredients in small bowl and let sit for 10-15 minutes before tossing over salad<br />
<br />
<strong><u>Gourmet Mushroom Risotto</u></strong><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-t8aFQHLVhaA/T4PCfcc9zlI/AAAAAAAAAJk/EcBInFqz-gE/s1600/mush+risotto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-t8aFQHLVhaA/T4PCfcc9zlI/AAAAAAAAAJk/EcBInFqz-gE/s1600/mush+risotto.jpg" /></a></div>
<br />
<br />
Ingredients<br />
<ul tabindex="-1">
<li class="plaincharacterwrap ingredient">6 cups chicken broth, divided</li>
<li class="plaincharacterwrap ingredient">3 tablespoons olive oil, divided</li>
<li class="plaincharacterwrap ingredient">1 pound portobello mushrooms, thinly sliced</li>
<li class="plaincharacterwrap ingredient">1 pound white mushrooms, thinly sliced</li>
<li class="plaincharacterwrap ingredient">2 shallots, diced</li>
<li class="plaincharacterwrap ingredient">1 1/2 cups Arborio rice</li>
<li class="plaincharacterwrap ingredient">1/2 cup dry white wine</li>
<li class="plaincharacterwrap ingredient">sea salt to taste</li>
<li class="plaincharacterwrap ingredient">freshly ground black pepper to taste</li>
<li class="plaincharacterwrap ingredient">3 tablespoons finely chopped chives</li>
<li class="plaincharacterwrap ingredient">4 tablespoons butter</li>
<li class="plaincharacterwrap ingredient">1/3 cup freshly grated Parmesan cheese</li>
</ul>
<div style="border-top: rgb(204,204,204) 1px dotted; margin-top: 20px; width: 300px;">
</div>
<h3 class="directions" style="margin-top: 10px;">
Directions</h3>
<div class="directions" style="margin-top: 10px;">
<ol>
<li><span class="plaincharacterwrap break">In a saucepan, warm the broth over low heat. </span></li>
<li><span class="plaincharacterwrap break">Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside. </span></li>
<li><span class="plaincharacterwrap break">Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes. </span></li>
<li><span class="plaincharacterwrap break">Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste. </span></li>
</ol>
</div>
<br />
<span class="plaincharacterwrap break">Enjoy!</span>ThursdayGirlsNightshttp://www.blogger.com/profile/16624759532651439603noreply@blogger.com0tag:blogger.com,1999:blog-8322857285300626428.post-85752873316701991092012-03-26T20:56:00.000-07:002012-04-11T14:24:53.848-07:00A Zatarians Mardi Gras Dinner PartyOK, time to get caught up here. Sundays are usually my days. I feel behind :) <br />
Two weeks ago Lauren hosted a party sponsored by Zatarains. I've talked before about how a few of us are signed up through a few companies to sample products, foods & other items. Consequently that's how we came to this weeks dinner. While we were waiting for dinner we played with her boys (who we decided have grown far too quickly), and Lauren broke out mardi gras masks, the 3 hot glue guns that she owns (?!), feathers, sequins, sparkles & beads so we could decorate our dinner party attire. From left to right are Teresa, Meagan, Cassie, Caroline, Tiff, Lisa, Danielle, Emily and myself. We know how to have fun on a Thursday night, eh?<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Vg49x8P1dnc/T3E5HF-jZ3I/AAAAAAAAAJc/PEiWzwhm_Ik/s1600/mardi+gras+girls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-Vg49x8P1dnc/T3E5HF-jZ3I/AAAAAAAAAJc/PEiWzwhm_Ik/s320/mardi+gras+girls.jpg" width="320" /></a></div>
<br />
Here are your recipes...<br />
<br />
<strong><u>Jambalaya Maque Choux</u></strong><br />
makes 6 servings<br />
1 T oil<br />
1/2 pound andouille sausage, cut into 1/4 inch slices<br />
1/2 cup chopped celery<br />
1/2 cup chopped green bell pepper<br />
1/2 cup chopped red onion<br />
2 1/2 cups water<br />
1 can diced tomatoes, undrained<br />
1 package Zatarain's Jambalaya Mix<br />
1 cup frozen corn<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-QMHzg0soijY/T3Exozz_EnI/AAAAAAAAAJE/djqMj718DvY/s1600/Jambalaya%2520Maque%2520Choux.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-QMHzg0soijY/T3Exozz_EnI/AAAAAAAAAJE/djqMj718DvY/s320/Jambalaya%2520Maque%2520Choux.jpg" width="320" /></a></div>
<br />
<br />
1. Heat oil in large skillet on medium-high heat. Add sausage; cook and stir 2 minutes. Add celery, bell pepper and onion; cook and stir 3 minutes or until sausage is browned and vegetables begin to soften.<br />
2. Stir in water, tomatoes and Rice Mix. Bring to boil. Reduce hear to low; cover and simmer 20 minutes. Stir in corn, cover and cook 5 minutes longer or until rice is tender, stirring occasionally. Remove from heat. Let stand 5 minutes. Fluff with fork before serving.<br />
<br />
<strong><u>Red Beans and Rice Tortilla Casserole</u></strong><br />
makes 8 servings<br />
1 package Zatarain's Red Beans and Rice Mix<br />
1 can whole kernel corn, drained<br />
1 can chopped green chiles, undrained<br />
6 flour tortillas<br />
2 cups shredded cooked chicken<br />
2 cups shredded cheddar cheese<br />
Assorted topping, such as sour cream, salsa and chopped green onions<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Fz2my7LGxec/T3ExzLeloKI/AAAAAAAAAJU/ZB_SMfzWLis/s1600/Red%252520Beans_And_Rice%252520Casserole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-Fz2my7LGxec/T3ExzLeloKI/AAAAAAAAAJU/ZB_SMfzWLis/s320/Red%252520Beans_And_Rice%252520Casserole.jpg" width="320" /></a></div>
<br />
<br />
1. Prepare Rice Mix as directed on package. Add corn and green chiles; mix well.<br />
2. Spread 1/2 cup of the rice mixture on bottom of 13x9 inch baking dish sprayed with no stick cooking spray. Top with 3 of the tortillas, overlapping as needed. Layer with 1/2 each of the remaining rice mixture, chicken, and cheese. Repeat layering with remaining tortillas, rice mixture and cheese.<br />
3. Bake in preheated 350 degree oven 15 minutes or until heated through. Let stand 5 minutes before serving. Serve with assorted toppings, if desired.<br />
<br />
<strong><u>Zatarain's King Cake Cupcakes</u></strong><br />
yields 10-12<br />
Yellow Butter Cake<br />
1/4 pound butter<br />
1/8 t. salt<br />
1 1/4 cup cake flour<br />
3/4 cup milk<br />
3/4 cup sugar<br />
2 large eggs<br />
1/2 T baking powder<br />
1 t. vanilla extract<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-YlCAFAHOCzY/T3ExvhI5f-I/AAAAAAAAAJM/LfOQgQX1nfI/s1600/King_Cake_Cupcake_.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-YlCAFAHOCzY/T3ExvhI5f-I/AAAAAAAAAJM/LfOQgQX1nfI/s320/King_Cake_Cupcake_.jpg" width="320" /></a></div>
<br />
<br />
1. In a mixer at medium speed, cream butter, su8gar, and salt together until light and fluffy. Add eggs one at a time while the mixer is running, making sure each egg is totally mixed in before adding another. Beat mixture until light and fluffy, making sure to scrape the sides and bottom of the mixing bowl carefully.<br />
2. In a separate bowl, combine flour and baking powder using a wire whisk to sift and combine them. In another separate bowl, mix the milk and vanilla.<br />
3. Alternate adding wet and dry ingredients to butter mixture, starting and ending with the dry ingredients. Do not over mix, as batter should be thick and fluffy. Spoon into lined cupcake pans, filling each cup about 2/3 full. Bake at 350 degrees for 12-14 minutes or until done.<br />
<br />
<strong><u>Creole Cream Cheese Filling with Root Beer</u></strong>1 pound softened Creole or regular cream cheese<br />
1/2 cup shortening<br />
1/4 t. Zatarain's Root Beer Extract<br />
1/4 pound powdered sugar<br />
Dried fava beans (set aside, if desired)<br />
<br />
1. Combine shortening and cream cheese in mixer at medium speed and whip with paddle until smooth. <br />
2. Add powdered sugar and whip until fluffy,, mix in root beer extract until well combined.<br />
<br />
<strong><u>Root Beer Frosting</u></strong><br />
1 pound powdered sugar<br />
1/4 pound butter<br />
1/2 cup shortening<br />
1/4 cup all purpose flour<br />
1/4 cup water<br />
pinch of salt<br />
1 t. Zatarain's Root Beer Extract <br />
<br />
1. Combine all ingredients in bowl of mixer. Beat together at medium speed until light and fluffy.<br />
2. After baking the cupcakes and allowing them to cool completely (about an hour), use a 1/4 t. measuring spoon to scoop out the center of the cupcake from the top to about half way down. <br />
3. With a piping bag, or plastic bag with the corner snipped off, fill the hole with the filling.<br />
4. Insert a dried fava bean in to the filling of each cupcake. Note fava bean is for decoration only and should not be eaten.<br />
5. Using a star tip and separate piping bag, pipe the frosting starting on the outside, working you way in to the center in one continuous motion. Top with green, purple and yellow or gold sprinkles or decorative sugar like on a traditional king cake.ThursdayGirlsNightshttp://www.blogger.com/profile/16624759532651439603noreply@blogger.com2tag:blogger.com,1999:blog-8322857285300626428.post-4081576605101585152012-03-18T16:03:00.000-07:002012-03-18T16:03:12.671-07:00Crack Bread and Sweet & Sour ChickenDinner at Tiff's is always yummy. She made us one of her specialties. It's her mom's recipe for deep fried chicken bites with homemade sweet & sour sauce over rice. Homemade is the way to go and this stuff is so much better than that goop you get at the grocery store Asian marketplace. It's not an easy thing to make but Tiff has it perfected.<br />
We are also excited to announce Cassie & her husband Johnny are expecting their 1st baby in September. Congrats you two!! Here we are with Cass at her wedding last year. Loving that we're adding another little one to the group!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-WuImN6gbFZk/T2ZgETqcioI/AAAAAAAAAIg/cTUj7SY52-U/s1600/cassies+wedding.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-WuImN6gbFZk/T2ZgETqcioI/AAAAAAAAAIg/cTUj7SY52-U/s320/cassies+wedding.jpg" width="320" /></a></div>
<br />
<br />
Here are your recipes for the week...<br />
<br />
<strong><u>Appetizer: CRACK BREAD:</u></strong><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-GLZnHP2T8V8/T2Znp0MlcdI/AAAAAAAAAIo/-Ap9NfGJSeA/s1600/Crack+Bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="http://4.bp.blogspot.com/-GLZnHP2T8V8/T2Znp0MlcdI/AAAAAAAAAIo/-Ap9NfGJSeA/s320/Crack+Bread.jpg" width="320" /></a></div>
<br />
<br />
1 unsliced loaf of (round is preferable) sourdough bread<br />8-12 oz cheddar cheese, thinly sliced<br />3 oz bag Oscar Mayer Real Bacon bits<br />1/2 cup butter, melted<br />1 Tbsp Ranch dressing mix (we like Uncle Dan's)<br /><br />Using a sharp bread knife cut the bread going both directions. Do not cut through the bottom crust. Place slices of cheese in between cuts. Sprinkle bacon bits on bread, making sure to get in between cuts. Mix together butter and Ranch dressing mix. Pour over bread. Wrap in foil the entire loaf in foil and place on a baking sheet. Bake at 350 degrees for 15 minutes. Unwrap. Bake for an additional 10 minutes, or until cheese is melted.<br /><br />This recipe courtesy of <a href="http://www.plainchicken.com/">http://www.plainchicken.com/</a>. Found via Pinterest.com<br />
<strong><u>Sweet & Sour Chicken</u></strong><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Pt-Af-c1npU/T2ZoEgr-geI/AAAAAAAAAI4/qi3SNpNwIX0/s1600/sweet+&+sour+chicken" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="209" src="http://4.bp.blogspot.com/-Pt-Af-c1npU/T2ZoEgr-geI/AAAAAAAAAI4/qi3SNpNwIX0/s320/sweet+&+sour+chicken" width="320" /></a></div>
<br />
<strong><u>Tempura:</u></strong><br />
1/2 c flour<br />
1/2 c corn starch<br />
1 tsp baking powder<br />
1/2 tsp baking soda<br />
3/4 c cold water<br />
<br />
Whisk together. Dip bite size chicken pieces in batter. Immediately add them to oil that has been heated for 5 mins over medium heat. Leave them in until golden brown. Test one to make sure the chicken has cooked all the way through before removing them all.<br />
<br />
<strong><u>Sweet & Sour Sauce:</u></strong><br />
3/4 c sugar<br />
2 Tbs rice vinegar<br />
3 Tbs ketchup<br />
2 Tbs corn starch<br />
3/4 c water<br />
<br />
Combine and heat on low until ready to serve. Serve over your choice of rice...brown if you're feeling guilty about deep frying. :)<br />
<br />
Congrats again to Cassie!<br />
<br />
~AKThursdayGirlsNightshttp://www.blogger.com/profile/16624759532651439603noreply@blogger.com0tag:blogger.com,1999:blog-8322857285300626428.post-42737838771388920042012-03-09T20:20:00.000-08:002012-03-09T20:22:52.858-08:00Gnocchi & a Blind Wine TastingLisa is our wine girl! Last week she hosted a blind wine tasting for us. We each brought a bottle of wine ranging in price from $5 to $25 and immediately put it in a paper bag so no one could see what is was. After dinner we began scoring the wines based on clarity, aroma, taste & finish. After adding up the scores for each once we were done, Lisa announced the winner...drum roll please....... 2009 Cabernet from Desert Wind. This wine retails for only $9. Desert Wind is a beautiful winery directly off Hwy 82 in Prosser, Wa. I visit this winery every year. We go over in April for the Yakima Valley Spring Barrel Tasting. They've consistently had great wines all of the years I have been.You can find more information about the festival here <a href="http://wineyakimavalley.org/">http://wineyakimavalley.org/</a> I highly recommend the experience!<br />
<br />
Dinner was a delicious Gnocchi Mac n' Cheese. The recipe is as follows...<br />
<br />
<strong><u>Gnocchi Mac n' Cheese</u></strong><br />
From Cuisine at Home<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-UfnJFqw1U5s/T1rUdgdMDgI/AAAAAAAAAIQ/tvnevhO_WiI/s1600/Gnocchi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-UfnJFqw1U5s/T1rUdgdMDgI/AAAAAAAAAIQ/tvnevhO_WiI/s320/Gnocchi.jpg" width="302" /></a></div>
<br />
<br />
1 lb purchased pre-made or homemade gnocchi<br />
2 tablespoons butter<br />
2 teaspoons garlic, finely chopped<br />
1 tablespoon all-purpose flour<br />
3/4 cup milk (I used non-fat and turned out great)<br />
1 teaspoon Dijon mustard<br />
1/4 cup shredded Gruyere cheese (I probably used a bit more)<br />
1/4 cup shredded Fontina cheese (again probably used a bit more)<br />
*Who says you can't use too much cheese!!<br />
Salt and pepper to taste<br />
1/3 cup shredded Parmigiano-Reggiano<br />
<br />
Preheat oven 375 degrees F. Prepare gnocchi according to package directions. Drain and place gnocchi in single-layer in 1-1/2 quart shallow baking dish that has been sprayed with non-stick spray.<br />
<br />
Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until fragrant, about 30 seconds. Whisk in flour until it thickens and bubbles, then whisk in milk and Dijon. Continue to whisk mixture and cook until slightly thickened, about 3-5 minutes.<br />
<br />
Combine Gruyere and Fontina, then add by the handful to milk mixture, stirring until melted before adding the next handful. Once all cheese is melted, season sauce with salt and pepper.<br />
<br />
Pour sauce over gnocchi and sprinkle with Parmigiano-Reggiano over top. Bake gnocchi until they puff and the cheese is golden and bubbly, about 25 minutes. Let gnocchi rest for 5 minutes before serving.<br />
<br />
*I added bread crumbs to the top before baking to add some crunch.<br />
<br />
For dessert we had a variety of different cookies. I brought these...a recipe I found on Pinterest... Courtesy of <a href="http://www.chef-in-training.com/">http://www.chef-in-training.com/</a> I'm loving this blogger's recipes lately!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-LThC0UI7CFs/T1rVfRcA6jI/AAAAAAAAAIY/j91u9maIGlY/s1600/Cake+Batter+Cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-LThC0UI7CFs/T1rVfRcA6jI/AAAAAAAAAIY/j91u9maIGlY/s320/Cake+Batter+Cookies.jpg" width="319" /></a></div>
<br />
<div style="text-align: left;">
<b><span class="Apple-style-span" style="font-size: large;"><u>CAKE BATTER PUDDING COOKIES</u></span></b></div>
<br />
<ul style="font-family: "Coming Soon"; font-size: 14px; line-height: 1.4; list-style-type: disc; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0.25em 0px; text-align: left; text-indent: 0px;">1
1/2 sticks (or 3/4 cup) butter
</li>
<li style="border-top-color: rgb(238, 238, 238); margin: 0px 0px 0.25em; padding: 0.25em 0px; text-align: left; text-indent: 0px;">3/4
cup brown sugar
</li>
<li style="border-top-color: rgb(238, 238, 238); margin: 0px 0px 0.25em; padding: 0.25em 0px; text-align: left; text-indent: 0px;">1/4
cup sugar
</li>
<li style="border-top-color: rgb(238, 238, 238); margin: 0px 0px 0.25em; padding: 0.25em 0px; text-align: left; text-indent: 0px;">1
(3.4 oz) package instant vanilla pudding mix, dry
</li>
<li style="border-top-color: rgb(238, 238, 238); margin: 0px 0px 0.25em; padding: 0.25em 0px; text-align: left; text-indent: 0px;">3/4
cup yellow cake mix, dry
</li>
<li style="border-top-color: rgb(238, 238, 238); margin: 0px 0px 0.25em; padding: 0.25em 0px; text-align: left; text-indent: 0px;">2
eggs
</li>
<li style="border-top-color: rgb(238, 238, 238); margin: 0px 0px 0.25em; padding: 0.25em 0px; text-align: left; text-indent: 0px;">1
tsp vanilla
</li>
<li style="border-top-color: rgb(238, 238, 238); margin: 0px 0px 0.25em; padding: 0.25em 0px; text-align: left; text-indent: 0px;">1
tsp baking soda
</li>
<li style="border-top-color: rgb(238, 238, 238); margin: 0px 0px 0.25em; padding: 0.25em 0px; text-align: left; text-indent: 0px;">2-1/4
cups flour
</li>
<li style="border-top-color: rgb(238, 238, 238); margin: 0px 0px 0.25em; padding: 0.25em 0px; text-align: left; text-indent: 0px;">1/2
tsp salt
</li>
<li style="border-top-color: rgb(238, 238, 238); margin: 0px 0px 0.25em; padding: 0.25em 0px; text-align: left; text-indent: 0px;">sprinkles
</li>
</ul>
<div style="font-family: "Coming Soon"; font-size: 14px; line-height: 19px;">
<div style="text-align: left;">
Preheat oven to 350 F.</div>
<div style="text-align: left;">
Stir together flour, salt and baking soda and set
aside.</div>
<div style="text-align: left;">
In a large bowl, cream butter and sugars
together.</div>
<div style="text-align: left;">
Add in pudding package and cake mix and beat until
well blended.</div>
<div style="text-align: left;">
Add eggs and vanilla and mix until smooth.</div>
<div style="text-align: left;">
Add flour mixture slowly until well
incorporated.</div>
<div style="text-align: left;">
Mix in sprinkles.</div>
</div>
<br />
<div>
<div style="font-family: "Coming Soon"; font-size: 14px; line-height: 19px; text-align: left;">
Roll
into 1" balls and place on greased baking sheet.</div>
<div style="font-family: "Coming Soon"; font-size: 14px; line-height: 19px; text-align: left;">
Bake
at 350 F for 10-12 minutes.</div>
<div style="font-family: "Coming Soon"; font-size: 14px; line-height: 19px; text-align: left;">
</div>
<div style="font-family: "Coming Soon"; font-size: 14px; line-height: 19px; text-align: left;">
Enjoy!</div>
<div style="font-family: "Coming Soon"; font-size: 14px; line-height: 19px; text-align: left;">
AK</div>
</div>ThursdayGirlsNightshttp://www.blogger.com/profile/16624759532651439603noreply@blogger.com0tag:blogger.com,1999:blog-8322857285300626428.post-43856484466960272912012-03-04T20:48:00.000-08:002012-03-04T20:48:25.371-08:00Cheese Beer Dip HeavenCassie hosted girls night for the 1st time. Let me start by saying...wow! what a drive...we really have to hand it to Cassie for joining us so often down south and then driving home to EVERETT. We thank you for your dedication Cass :) but are also looking forward to you moving closer...fingers crossed for you during the home buying process.<br />
<br />
We did a lot of talking about food allergies. Until recently the only one we had within the group was my own, to shellfish. Lucky for me, in a group that loves seafood so much, they accommodate my needs very carefully. Recently two of the girls decided to cut out gluten due to some issues they were having...turns out they were able to self diagnose it as an allergy and now we are working through learning about gluten-free alternatives. If anyone has any recipes or product brands they recommend, send 'em on over. We love to try new things.<br />
<br />
The dip Cassie made us for an appetizer was AMAZING...soon to be a new favorite. <br />
<br />
<strong><u>Cheese Beer Dip</u></strong><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-8RpyjhEhgvQ/T1Q62Xo4R-I/AAAAAAAAAH4/ZQ3JenkklEc/s1600/cheese+beer+dip.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-8RpyjhEhgvQ/T1Q62Xo4R-I/AAAAAAAAAH4/ZQ3JenkklEc/s1600/cheese+beer+dip.jpg" /></a></div>
<br />
<br />
2 - 8oz packages of cream cheese (I use one regular and one low fat)<br />1 package ranch dressing mix<br />2 cups shredded cheddar cheese<br />1/3 cup beer (light or amber)<br />Chives (optional - can add just as a garnish)<br />To dip: pretzels, or chips<br />
<strong>Directions:</strong> Mix all ingredients together. It's best to use a Kitchen Aid or mixer to get cheddar cheese to blend in. <br />
<br />
<u><strong>Spaghetti Sauce</strong></u> (to feed 10 people)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-0_SUYlFyDjU/T1Q69UJNbOI/AAAAAAAAAII/ory7UZ5e4CI/s1600/spaghetti_olives.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://2.bp.blogspot.com/-0_SUYlFyDjU/T1Q69UJNbOI/AAAAAAAAAII/ory7UZ5e4CI/s320/spaghetti_olives.jpg" width="320" /></a></div>
<br />
<br />1 1/2 cans of Hunts meat sauce<br />1 can tomato puree<br />1 can tomato paste (2 small cans)<br />1 can of tomatoes<br />
Italian seasoning - basil, oregano, garlic powder to taste (You always need more seasoning then you think you do)<br />1 can of olives<br />8 large mushrooms cut in 4<br />1 1/4 lbs ground beef<br />
<strong>Directions:</strong> Cook ground beef and add garlic while cooking, mix all ingredients in crock pot and let it cook on low for 6-8 hours.<br />
<br />
<strong><u>Chocolate Kahlua Bundt Cake</u></strong><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-GOavcVihaBI/T1Q64-DwvLI/AAAAAAAAAIA/XYEaxjfC5wE/s1600/chocolate-bundt-cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="http://1.bp.blogspot.com/-GOavcVihaBI/T1Q64-DwvLI/AAAAAAAAAIA/XYEaxjfC5wE/s320/chocolate-bundt-cake.jpg" width="320" /></a></div>
<br />
<br />
1 package chocolate cake mix<br />4 large eggs<br />1/3 cup Kahlua<br />1 1/2 teaspoon sour cream<br />1 small instant vanilla pudding mix<br />6 oz. semi-sweet chocolate chips<br />
<strong>Directions</strong>: Mix all ingredients and put in greased bundt pan. Bake at 350 degrees for 40 - 55 minutes. Serve the cake cold.<br />
Icing (optional):<br />Mix powdered sugar, milk, vanilla, and butter until at a texture where you can spread over the bundt cake, but runny enough that it can drip down the sides.<br />
<br />
<br />
Hope you enjoy this meal as much as we did.<br />
<br />
AKThursdayGirlsNightshttp://www.blogger.com/profile/16624759532651439603noreply@blogger.com0tag:blogger.com,1999:blog-8322857285300626428.post-88603345370661877502012-02-19T16:46:00.000-08:002012-02-19T16:46:44.888-08:00Comfort Food Special - Stuffed Bell PeppersI love entertaining...especially for these girls. They're really good at making you feel like all the effort you put into making a meal for 10+ was more than worth it, so I had fun having them over this past Thursday. Food is a big part of all of our lives and we believe you should be able to enjoy it with others that share the same love for tasty goodness. This is a huge reason why I love these ladies so much.<br />
<br />While catching up over glasses of wine and All Green Guacamole, I finished up our dinner for the evening - <u><strong>Stuffed Bell Peppers</strong></u>. This recipe was derived from my favorite cookbook, Best of Home Cooking, which can be bought for only $12.99 on Amazon here: <a href="http://www.amazon.com/Americas-Family-Favorites-Best-Cooking/dp/1445405687/ref=sr_1_2?ie=UTF8&qid=1329697272&sr=8-2">http://www.amazon.com/Americas-Family-Favorites-Best-Cooking/dp/1445405687/ref=sr_1_2?ie=UTF8&qid=1329697272&sr=8-2</a> <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-YcPyNftFuT4/T0GUwd6lV6I/AAAAAAAAAHc/XOzaClFjLQc/s1600/stuffed_pepper.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-YcPyNftFuT4/T0GUwd6lV6I/AAAAAAAAAHc/XOzaClFjLQc/s1600/stuffed_pepper.jpg" /></a></div>
<br />
<br />
"This tasty cafeteria classic is the best use of leftover rice ever invented. You have to love a recipe where you get your meat, vegetable and starch all in one delicious package." (Serves 6-8)<br />
<br />
<strong>For the sauce...</strong><br />
1 T olive oil<br />
1 onion, sliced thin<br />
1 c. beef broth<br />
2 1/2 c. prepared marinara sauce<br />
1 T balsamic vinegar<br />
1/4 t red pepper flakes<br />
<br />
Add the olive oil to a saucepan and lightly brown the onions with a large pinch of salt over med-high heat. Remove half, reserve for the stuffing. Stir in the rest of the sauce ingredients ans bring to a simmer. Pour the sauce into the bottom of a large deep casserole dish. <u>Preheat oven to 375.</u><br />
<br />
<strong>For the peppers...</strong><br />
1 lb lean ground beef<br />
1/2 lb Italian pork sausage, casings removed<br />
2 c. cooked rice<br />
1 c. grated 'real' parmesan<br />
1/4 c. chopped Italian parsley<br />
4 cloves garlic, finely minced<br />
1 can (10 oz) diced tomatoes<br />
2 t salt<br />
1 t fresh ground pepper<br />
Pinch of cayenne<br />
4 large red peppers (or green if you prefer)<br />
<br />
Add all the filling ingredients to a mixing bowl, along with the reserved onions, and stir with a fork, or your hands, until the mixture is combined. Tips: You can cook a small piece of the filling to test the seasoning. Use brown rice to make this dish even healthier.<br />
<br />
Cut the peppers in half lengthwise. Use a spoon to remove the stem, seeds and white membrane from each pepper. Fill with the stuffing and place in the casserole dish. Additional cheese can be rated over the top if desired.<br />
<br />
Cover with foil and bake for 45 mins. Remove foil and bake for another 20-30 mins, or until the peppers are very tender. Exact cooking time will depend on size, shape and thickness of the peppers. Best to let rest for 10 mins before serving. Serve with the sauce spooned over the top.<br />
<br />
<br />
Dessert was courtesy of Folgers Coffee & Smucker's... <strong><u>Raspberry Fudge Mocha Mousse Trifle.</u></strong> <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-r9LmNqtCI-E/T0GUzK8FK8I/AAAAAAAAAHk/dUfXXoZjKxo/s1600/Raspberry+Mousse.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-r9LmNqtCI-E/T0GUzK8FK8I/AAAAAAAAAHk/dUfXXoZjKxo/s1600/Raspberry+Mousse.jpg" /></a></div>
<br />
<br />
I had come across this recipe over the holidays and waited for just the right group to make it for. It's a huge success with my husband and little one too. I promise you won't be disappointed. You can find it here: <a href="http://www.folgers.com/coffee-dessert-recipes/raspberry-fudge-mocha-mousse-trifle.aspx">http://www.folgers.com/coffee-dessert-recipes/raspberry-fudge-mocha-mousse-trifle.aspx</a><br />
<br />
Enjoy...we sure did. Thanks for visiting!<br />
<br />
AKThursdayGirlsNightshttp://www.blogger.com/profile/16624759532651439603noreply@blogger.com0tag:blogger.com,1999:blog-8322857285300626428.post-31691760409740255822012-02-18T21:22:00.000-08:002012-02-19T16:48:04.439-08:00Roasted Chicken Tacos & (Mock) Deep Fried Ice CreamWe gathered at Teresa's house for some fun food and girl time. Funny enough we discussed the appropriate age that all women should probably take their bellybutton piercings. Apparently not all of us agereed on 27. What do you all think? :)<br />
<br />
We also had a reader reach out and ask us to review her idea for a new app she's putting together. Here is what we were asked:<br />
<br />
<strong><u>"For me, I think the problem with being healthy is motivation. It's an abstract, overwhelming goal. I think the best way to counter this is to have concrete, winnable games and small victories.</u></strong><br />
<strong><u>So, this app will makes living healthy, and fitness into a RPG game, where users earn points, and "level up' as they achieve their goals. Every time they eat something healthy like vegetables, they earn points. Every time they complete a workout, they earn points. Each level will present different challenges.</u></strong><br />
<br />
<strong><u>The challenges will follow a certain structure. First will come changing your environment such as getting rid of junk food. Then, reducing stress, as stress leads to eating comfort food. Then concrete goals like keeping track of everything you eat, or taking the stairs for a week. Small, concrete goals rather than abstract ones like "be healthy" or "exercise more".</u></strong><br />
<br />
<strong><u>The whole point is to create a holistic framework/game so people will rely less on willpower, and more on fun, achievement, and changing our environment."</u></strong><br />
<br />
We were excited to hear about this app and all agreed that, although there are so many food, health/exercise apps out there, that this one made it seem easier to achieve your goals in a more reasonable fashion. It is currently in the beginning phases and will be sure to pass along the info as soon as it goes live. Thanks for reaching out to us Christine :)<br />
<br />
Teresa always has something new for us to try. Last week we pressed our own homemade corn tortillas for our chicken tacos with her tortilla press. Simply made of water, corn meal, and a little bit of corn starch (for texture). Have fun and experiment with the amounts until you achieve a desired texture (should be pliable and a little tacky). Fry in a small amt of vegetable oil.<br />
<br />
She served a roasted chicken with a huge assortment of toppings including:<br />
<br />
Beans<br />
Guacamole<br />
Jalapenos<br />
Limes<br />
Cabbage<br />
Cotija Cheese (a crumbly Mexican style cheese)<br />
Salsa<br />
Red Onions<br />
<br />
Man I know there were more but I'll let you personalize it to your own taste. <br />
<br />
Dessert was Deep Fried Ice Cream that was everything but deep fried. If you didn't already know you roll a scoop in crushed up corn flakes and top with whatever you'd like. We had ours with strawberries and mint leaves. Though these are typically used as a garnish, it was really great to incorporate it into a bite.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-dbKuMsfNqck/T0CFseEeINI/AAAAAAAAAHU/1N2xFPNNWYg/s1600/deep+fried+ice+cream" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-dbKuMsfNqck/T0CFseEeINI/AAAAAAAAAHU/1N2xFPNNWYg/s320/deep+fried+ice+cream" width="250" /></a></div>
<br />
<br />
Don't forget to follow our blog so you don't miss out on any of the great recipes or fun discussions. Thanks for visiting!<br />
<br />
AKThursdayGirlsNightshttp://www.blogger.com/profile/16624759532651439603noreply@blogger.com0tag:blogger.com,1999:blog-8322857285300626428.post-48192472949105961152012-02-12T11:15:00.000-08:002012-02-19T16:49:23.577-08:00Nelle's Famous Pulled Pork Sammies!As a group of girls who appreciate an amazing menu, we cannot continue to keep this delicious bite a secret any longer. Danielle has been making these for us for years now. They're a big hit at the wedding showers & NYE parties we've celebrated, and we never have any left-overs...unless we mean to of course :)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-NOA3vzNCR_4/TzgPiK7fi8I/AAAAAAAAAHM/dX9BHuCGeHk/s1600/pulled-pork-sandwiches.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/-NOA3vzNCR_4/TzgPiK7fi8I/AAAAAAAAAHM/dX9BHuCGeHk/s320/pulled-pork-sandwiches.jpg" width="320" /></a></div>
<br />
<br />
<strong><u>PULLED PORK SANDWICHES</u></strong><br />
<br />
1 pre-packaged porkloin<br />
1 tsp garlic salt<br />
1 tsp salt<br />
1 tsp pepper<br />
1 Tbsp worcestershire sauce<br />
1 Tbsp liquid smoke<br />
1 14 oz bottle ketchup<br />
1 cup brown sugar<br />
<br />
Danielle says, "I usually make 2 batches of sauce. I cook the pork in 1 batch of sauce for about 6 hours. Then I pour out 1/2 the sauce with all the fat that cooked off and add the new batch of sauce. The meat should fall apart by itself. If not gently pull it apart with forks."<br />
<br />
Serve on wheat buns (or rolls to achieve the "slider" effect). These are flavorful enough not to have to add anything but if you want, add a spoonfull of coleslaw either right on top or as a side.<br />
<br />
I, myself, have now made these twice just in the last week for 2 different groups of friends & family. 2nds and 3rds were enjoyed whole heartedly, and not just by myself. <br />
<br />
ENJOY (we promise you will)!<br />
<br />
AKThursdayGirlsNightshttp://www.blogger.com/profile/16624759532651439603noreply@blogger.com0tag:blogger.com,1999:blog-8322857285300626428.post-40013688924806135502012-01-24T10:30:00.000-08:002012-01-24T10:37:44.422-08:00Wazzu Tailgate ChiliAt Lauren H's we gathered for some fun with her boys and once we read them some books and they went to bed we discussed the body's need for certain exercises :) Many of these Lauren learned about on her new venture to becoming a new Stroller Strides program operator. <br />
<br />
Stroller Strides is a nationwide fitness program for moms and babies. It combines power walking/jogging and strength training using resistance bands, your stroller, and the natural environment. It is designed to make mom fit for motherhood and engage baby at the same time. Our current location is at Lake Wilderness Park in Maple Valley. And another class at Lake Meridian in Kent will be opening in summer. All moms are welcome as well as all fitness levels. Another perk to stroller strides is that it has a support system built right in. Our classes are linked to a moms group that meets weekly after our workouts for play dates, arts and crafts, and coffee. It is a great way to get your workout in, meet other moms, and set a good example for your children. The main website is just <a href="http://www.strollerstrides.com/">http://www.strollerstrides.com/</a> From there you would search for a class. Until her program is open in Kent, Lauren's local website is: <a href="http://classes.strollerstrides.net/maple-valley/moreinfo/9df6c4263e14dbfc4181551f271d9046/98038/lake-wilderness-park---stroller-strides/maple-valley/index.aspx">http://classes.strollerstrides.net/maple-valley/moreinfo/9df6c4263e14dbfc4181551f271d9046/98038/lake-wilderness-park---stroller-strides/maple-valley/index.aspx</a><br />
<br />
For dinner Lauren made us Wazzu Tailgate Chili (courtesy of <a href="http://www.allrecipes.com/">http://www.allrecipes.com/</a>) Whether you're a fan or not, you'll love this hearty dish. Here is your recipe for this week...<br />
<br />
<strong><u>Wazzu Tailgate Chili</u></strong> <br />
<br />
2 lbs. ground beef<br />
2 Tbs. olive oil<br />
1 onion, chopped, divided<br />
1 green bell pepper, chopped<br />
2 jalapenos, seeded & minced<br />
3 cloves garlic, minced<br />
3 Tbs. chopped green onion<br />
3 (15 oz. cans) beans (you can use all chili beans, or 2 chili & 1 black, or 2 kidney & 1 black which is what I used)<br />
1 (14.5 oz can) diced tomatoes<br />
1 (8 oz can) tomato sauce<br />
1 (6 oz can) tomato paste<br />
1 (12 oz can) beer<br />
2 Tbs. cornmeal<br />
1 cup water<br />
1/4 cup chili powder<br />
1 Tbs. ground cumin<br />
1 tsp. garlic powder<br />
1/2 tsp. cayenne pepper<br />
1 Tbs. salt<br />
1 1/2 tsp. black pepper<br />
<br />
<strong>Directions: </strong><br />
<br />
-Cook meat til browned, drain<br />
-Heat oil in large pot, stir in 3/4 of the onion, all green pepper, jalapeno, & garlic. Cook til onion has softened. Stir the meat into the onion mix with green onion, beans, diced tomatoes, sauce & paste, beer and water.<br />
-Sprinkle with cornmeal, then season with chili powder, cumin, garlic powder, cayenne pepper, salt, and pepper.<br />
-Bring to a simmer over medium heat, reduce heat to medium low and simmer at least 2 hours. (The longer the better.)<br />
-Top with your favorite things or nothing at all. We'll leave this up to you.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-N1RBlNLgfDM/Tx74nO4TyyI/AAAAAAAAAG4/EfFU3V0siOI/s1600/Wazzu+Tailgate+Chilli.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" src="http://4.bp.blogspot.com/-N1RBlNLgfDM/Tx74nO4TyyI/AAAAAAAAAG4/EfFU3V0siOI/s1600/Wazzu+Tailgate+Chilli.jpg" /></a></div>
<br />
<br />
Dessert was Double Chocolate Lava Cakes from Fred Meyer. They have these new frozen offering by their in-store brand, Private Reserve. They were ooey-gooey and so delicious. I've also tried the Pineapple Upside Down Cake they offer, which are now a favorite of mine & my husband. Lauren, Emily & I are members of a word-of-mouth marketing program that send us free product or coupons for free product, which is how we heard of Fred Meyer's Private Reserve frozen goods. If you are interested in becoming a product tester or Bzz agent, as we're referred to, you can sign up at <a href="http://www.bzzagent.com/">http://www.bzzagent.com/</a>. It's easy and free. You answer a few surveys regarding your age, social environment, likes/dislikes and so forth and depending on how you answer they start to invite you to the "campaigns" that best suite you. You then have a certain amount of time to report back to them on the product. We all love it and sometimes end up all being invited to the same campaign so we have 3 times the free stuff to share at a dinner and lots of high value coupons to hand out to the rest of the girls.<br />
<br />
Until next time, enjoy the chili!<br />
<br />
AKThursdayGirlsNightshttp://www.blogger.com/profile/16624759532651439603noreply@blogger.com0tag:blogger.com,1999:blog-8322857285300626428.post-24031950370722288552012-01-21T13:23:00.000-08:002012-01-21T13:42:52.562-08:00Pinterest is everywhere...Our tables are no exception!It's no secret...anymore, Pinterest has opened up a world of ideas and new recipes, and we are right in line with the rest of you taking advantage of all the amazing-ness...Time consuming or not, we feel it's worth the research time. While at Tiff's we enjoyed an appetizer of <strong><u>German Cheddar & Beer Fondue</u></strong>. This recipe originally comes from foodnetwork.com courtesy of Rachael Ray:<br />
<br />
<div class="body-text" jquery1327179599261="36">
<h2 class="kv-ingred">
Ingredients</h2>
<ul class="kv-ingred-list1">
<li class="ingredient">1 sack, 10 ounces, 2 1/2 cups, shredded sharp Cheddar, available on dairy aisle</li>
<li class="ingredient">1/4 to 1/3 pound, 4 to 6 ounces, Gruyere, shredded </li>
<li class="ingredient">1 rounded tablespoon all-purpose flour</li>
<li class="ingredient">1 cup German lager beer</li>
<li class="ingredient">2 tablespoons spicy brown mustard</li>
<li class="ingredient">A few drops hot sauce</li>
<li class="ingredient">A few drops Worcestershire sauce</li>
</ul>
<h3>
For Serving:</h3>
<ul class="kv-ingred-list1">
<li class="ingredient">1 1/2 pounds cubed or thick sliced and browned wursts: knock or brat</li>
<li class="ingredient">1 package mini party franks (recommended: Boars Head)</li>
<li class="ingredient">1 head cauliflower, separated into florets </li>
<li class="ingredient">1 small jar mini Gherkin pickles, drained</li>
<li class="ingredient">1 small jar pickled onions, available on vegetable aisle</li>
<li class="ingredient">1 small, round loaf rye, pumpernickel or sour dough bread, cubed</li>
</ul>
<h2>
Directions</h2>
<div class="instruction">
Combine cheeses in a bowl with flour. Add beer to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches. Stir in a figure-eight pattern with wooden spoon. When the cheese has been incorporated fully, stir in the mustard, hot sauce and Worcestershire sauce. Transfer fondue to warm fondue pot. </div>
<div class="instructions">
In a large skillet, bring 2-inches of water to a boil and blanch the cauliflower for 2 to 3 minutes, drain and arrange around the fondue pot. </div>
<div class="instructions">
In the same pan, bring the cooking water back to a boil and add the mini franks and sliced wursts. Cook, uncovered until all the liquid has evaporated. Add 1 tablespoon butter to the pan to crisp the casings. Pile wursts and dogs near fondue. Complete the dipping selections with dishes of pickles, onions and cubed bread. </div>
<div class="instructions">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-wmAqsgBlrDk/TxsqRHMMY9I/AAAAAAAAAGU/v8ocpUDHko0/s1600/gn+fondue.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nfa="true" src="http://1.bp.blogspot.com/-wmAqsgBlrDk/TxsqRHMMY9I/AAAAAAAAAGU/v8ocpUDHko0/s1600/gn+fondue.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
</div>
<div class="body-text" jquery1327179599261="36">
Our main course is a popular pin you might recognize...<strong><u>Chicken & Cheese Lasagna Roll Ups.</u></strong> You can fin the original recipe courtesy of ivilliage.com. Here it is in all it's deliciousness...</div>
<div class="body-text" jquery1327179599261="36">
</div>
<div class="body-text" jquery1327179599261="36">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-FKCkUSctza8/TxssdULD0vI/AAAAAAAAAGc/p7btSBBoXdI/s1600/gn+lasagna+roll+ups.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" nfa="true" src="http://2.bp.blogspot.com/-FKCkUSctza8/TxssdULD0vI/AAAAAAAAAGc/p7btSBBoXdI/s320/gn+lasagna+roll+ups.jpg" width="320" /></a></div>
<div class="body-text" jquery1327179599261="36">
</div>
<div style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
<div class="mod mod-ingredients">
<div class="media-wrap">
<div class="top">
<div class="btm content">
<table class="ingredient-tbl"><tbody>
<tr><td class="col-one "><strong>3 cups </strong>chopped cooked chicken </td><td class="col-two "></td><td class="col-three "><strong>1/4 cup </strong>milk </td></tr>
<tr><td class="col-one "><strong>1 cup </strong>Ricotta cheese </td><td class="col-two "></td><td class="col-three "><strong>1/8 teaspoon </strong>white pepper </td></tr>
<tr><td class="col-one "><strong>1/4 cup </strong>crumbled feta cheese </td><td class="col-two "></td><td class="col-three "><strong>8 </strong>lasagna noodles, cooked and drained </td></tr>
<tr><td class="col-one last"><strong>1/4 cup </strong>grated Parmesan cheese </td><td class="col-two last"></td><td class="col-three last"><strong>2 cups </strong>Prego Spaghetti Sauce </td></tr>
</tbody></table>
<div class="ingredient-footer">
<div class="yield">
<strong><span style="color: #333333;">Yield: </span></strong>8 Servings</div>
<div class="yield">
</div>
</div>
</div>
</div>
</div>
</div>
<div class="mod mod-directions">
<div class="media-wrap">
<div class="top">
<div class="directions-details clearfix">
<div class="details">
<strong>Prep:</strong> 1 hour 10 min (70 mins) <strong>Total:</strong> </div>
</div>
<div class="kitchen-view">
<div class="icon pngfix">
</div>
</div>
<div class="btm content">
<ul class="directions-list">
<li>In medium bowl, combine chicken, cheeses, milk, and pepper</li>
<li>Spread 1/2 cup mixture on each lasagna noodle; roll jelly-roll fashion</li>
<li>In a 13 by 9-inch baking dish, spread 1 cup spaghetti sauce</li>
<li>Arrange lasagna rolls, seam-side down in sauce in baking dish</li>
<li>Top with remaining spaghetti sauce</li>
<li>Cover</li>
<li>Bake at 375 degrees F for 30 minutes or until hot</li>
<li>Serve, if desired, with additional Parmesan cheese.</li>
</ul>
</div>
We finished off the evening with another fondue...chocolate this time. It was served with strawberries, graham crackers and marshmallows. <br />
<br />
I think it's safe to say we were spoiled tonight! Thanks Tiff! <br />
Enjoy!!</div>
</div>
</div>
</div>ThursdayGirlsNightshttp://www.blogger.com/profile/16624759532651439603noreply@blogger.com1tag:blogger.com,1999:blog-8322857285300626428.post-75978281122277580812012-01-11T11:06:00.000-08:002012-01-11T11:16:06.298-08:00Happy Hour at Danielle'sWhen we heard we were having a night of appetizers for dinner a few of us definitely thought we were going to starve. Were we ever WRONG! We stuffed ourselves with 4 different plates, not to mention a mashed potato bar with all the fixins and dessert. 'Nelle is pretty well known for her appetizers and here she shares some of her secrets.<br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br />
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">Baked Brie Cheese</span></i></b></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">From- Lisa Bauder (Jake’s Aunt)</span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">1/4 cup packed brown sugar </span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">1/4 cup chopped macadamia nuts or pecans </span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">1 tablespoon brandy </span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">1 (14-ounce) round brie </span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">For Serving- </span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">Apple wedges</span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">Pear wedges</span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">2 to 3 tablespoons lemon juice </span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">Crackers</span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">Baguette</span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">In a small bowl stir together the sugar, nuts, and brandy. Cover and chill for at least 24 hours or up to 1 week. </span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<span style="font-family: "Arial", "sans-serif"; font-size: 10pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;">Preheat oven to 500 degrees F. Place the brie on an ovenproof platter or pie plate and bake for 4 or 5 minutes or until the brie is slightly softened. Spread the sugar mixture in an even layer on top of the warm brie and bake for 2 to 3 minutes longer, or until the sugar melts. Brush the fruit wedges with lemon juice and arrange them around 1 side of the brie. Place crackers & baguette around the other side.</span><br />
<br />
<div style="margin: 0in 0in 0pt;">
<strong><i><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">Lemon Quinoa Cilantro Chickpea Salad</span></i></strong><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;"></span></div>
<div style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">From- Pinterest; The Diva Dish blog</span></div>
<div style="margin: 0in 0in 0pt;">
<br /></div>
<div style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">Ingredients:</span></div>
<div style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">1/2 C. dry quinoa</span></div>
<div style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">2 C. vegetable broth</span></div>
<div style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">1 can garbanzo beans (drained and rinsed)</span></div>
<div style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">1 c. cherry tomatoes cut in half</span></div>
<div style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">2 avocados diced</span></div>
<div style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">2 C. spinach</span></div>
<div style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">1 bunch cilantro</span></div>
<div style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">1/4 C. onion</span></div>
<div style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">2 small cloves garlic</span></div>
<div style="margin: 0in 0in 0pt;">
<br /></div>
<div style="margin: 0in 0in 0pt;">
<em><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">For the dressing:</span></em><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;"></span></div>
<div style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">Juice of 2 lemons</span></div>
<div style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">Zest of 1 lemon</span></div>
<div style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">2 tsp. Dijon mustard</span></div>
<div style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">2 tsp. olive oil</span></div>
<div style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">1 tsp. agave nectar</span></div>
<div style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">1/2 tsp. cumin</span></div>
<div style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">Dash of salt and pepper</span></div>
<div style="margin: 0in 0in 0pt;">
<br /></div>
<div style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">1. Make your quinoa first. Soak the quinoa in a pot in the veggie broth for about 15 minutes. After that, turn on the heat to medium high and let the quinoa come to a boil. Once it boils, reduce heat to medium/low and let quinoa simmer. Stir every so often, and cook quinoa for about 20-25 minutes just until the liquid absorbs. You don’t want it completely dried out, so when there is just a TINY amount of liquid left in the pot, remove it from heat and put a lid on it. Set it aside, and make the rest of the salad.</span></div>
<span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">2. In a food processor, add your spinach and cilantro. Make sure to wash you greens.</span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-v-XNIBwRbWQ/Tw3X_mbTGrI/AAAAAAAAAEw/k4X-mcA383c/s1600/Qinoa+Avacodo+Dip.salad.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kba="true" src="http://2.bp.blogspot.com/-v-XNIBwRbWQ/Tw3X_mbTGrI/AAAAAAAAAEw/k4X-mcA383c/s1600/Qinoa+Avacodo+Dip.salad.JPG" /></a></div>
<span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">3. Process the greens until they are finely diced. You can do this by hand as well if you don’t have a food processor</span></div>
<span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">4. Add the greens to a bowl, and set aside. Next take your onion and garlic and finely dice those (I do this in the food processor to), and add to the greens mixture. Next add your chickpeas and stir until everything is combined and coated. If the quinoa is cooled, you can add it to the chickpea mixture next.</span><br />
<span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">5. Make your dressing by whisking all the ingredients together. Pour over salad, and mix until combined. Add in tomatoes and avocado and mix. Set in fridge for about 10-15 minutes before serving so the flavors set.</span><br />
<br />
<br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">Chicken Parmesan Bites</span></i></b></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">From- Rachel Ray Big Orange Cookbook</span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">Ingredients</span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">1 cup all purpose flour</span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">2 eggs, lightly beaten</span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">¾ cup bread crumbs</span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">¾ cup Parmigiano-Reggiano cheese; grated</span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">1 teaspoon garlic powder</span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">2 teaspoons grated lemon zest</span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">¼ cup finely chopped parsley</span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">2 pounds chicken (cut into pieces)</span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">Salt & Pepper</span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">3 tablespoons oil for pan cooking the chicken (I prefer vegetable oil)</span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">1 (15-ounce) can crushed tomatoes</span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">½ cup homemade basil pesto (or store bought)</span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">Arrange 3 bowls, fill one with the flour, one with the eggs and the third with a mixture of the bread crumbs, cheese, garlic, lemon zest and parsley.</span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">Season the chicken pieces with salt and pepper and coat each first with the flour, then egg and finally the bread crumb mixture. Set the coated pieces on a baking sheet.</span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">Place a large pan over medium-high heat with the oil.<span style="mso-spacerun: yes;"> </span>Cook the coated chicken bites in 2 batches, turning once, until golden brown and cooked through, about 5-6 minutes. </span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">While the chicken bites are cooking, place a small pot over medium heat with the crushed tomatoes and bring to bubble. Remove the pot from the heat and stir in the pesto.</span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<span style="font-family: "Arial", "sans-serif"; font-size: 10pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;">Serve the chicken bites with the tomato-pesto sauce alongside.</span><br />
<br />
<span style="font-family: "Arial", "sans-serif"; font-size: 10pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-whTSqEPOsgY/Tw3bLFB9JVI/AAAAAAAAAE4/wokk0pv3Tb8/s1600/Chicken+Parm+Bites.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kba="true" src="http://4.bp.blogspot.com/-whTSqEPOsgY/Tw3bLFB9JVI/AAAAAAAAAE4/wokk0pv3Tb8/s1600/Chicken+Parm+Bites.JPG" /></a></div>
<br />
The mashed potato bar is pretty straight forward...<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-I0WqZfyBcvo/Tw3c9mKno6I/AAAAAAAAAFI/ZlhmskVsMjU/s1600/Mashed+Potato+Bar.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kba="true" src="http://1.bp.blogspot.com/-I0WqZfyBcvo/Tw3c9mKno6I/AAAAAAAAAFI/ZlhmskVsMjU/s1600/Mashed+Potato+Bar.JPG" /></a></div>
<br />
Then for dessert we had Santa Hat Brownies...This recipe is easily found on Pinterest and also pretty easy to put together yourself with any brownie recipe.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-DhDK5389ezE/Tw3c7-NCyhI/AAAAAAAAAFA/7zJdlrC8N8o/s1600/Santa+Hat+Cupcakes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kba="true" src="http://3.bp.blogspot.com/-DhDK5389ezE/Tw3c7-NCyhI/AAAAAAAAAFA/7zJdlrC8N8o/s1600/Santa+Hat+Cupcakes.JPG" /></a></div>
<br />
Enjoy!<br />
AKThursdayGirlsNightshttp://www.blogger.com/profile/16624759532651439603noreply@blogger.com0tag:blogger.com,1999:blog-8322857285300626428.post-40036945065441023512011-12-05T14:59:00.001-08:002012-01-24T10:35:44.542-08:00Slow Cooker Ginger Curry ChickenAs a group, we are lucky enough to get to share in each others birthdays. This week was my 31st and Lisa & Lauren F were gracious enough to host. Being at these girls place is great! They are both wine distributors so we have literally hundreds of bottle to choose from out of their custom made wine racks to enjoy with dinner. Sometimes we're even lucky enough to bring a bottle or two home with us :) We were all in for a treat for dinner this week. Lisa made Ginger Curry Chicken in her crock pot. It was so flavorful and, well...yummy! Here is the recipe: (hint: I enjoyed mine with a big scoop of Lauren's Tzatziki over the top!! I'm hoping she'll share that recipe so I can post it to go along with this one)<br />
<br />
<strong>Ingredients:</strong>1/3 cup tomato paste<br />
4 gloves of garlic<br />
2 tablespoons of curry powder<br />
1 teaspoon of ground cumin<br />
1 tablespoon of grated fresh ginger<br />
1 medium onion<br />
2 lbs of boneless chicken thighs<br />
salt/pepper<br />
1/2 cup Greek yogurt<br />
2 scallions - sliced<br />
<br />
<strong>Directions: </strong>1. Whisk- tomato paste, garlic, curry, ginger, cumin and 3/4 cup water. Add onion and stir. Place chicken on top and season with salt and pepper. <br />
2. Put on low for 7-8 hours or high for 4-5 until chicken is tender and cooked.<br />
3. Cook rice about 10-15 minutes before serving (I used chicken broth instead of water when cooking the rice to add a deeper flavor, use about a can for every 2 cups of rice).<br />
4. Before serving add 1/2 teaspoon of salt and yogurt and stir.<br />
5. Serve over your choice of rice, sprinkled with sliced scallions.<br />
<br />
If you'd like to stick to the Indian theme serve with Naan bread on the side.<br />
<br />
Let me finish by adding that I am so freaking lucky to have such a wonderful group of girls on my side. Thank you all so much for the love and fun you each grace my life with each and every week. I am so blessed! -AK<br />
<br />
Enjoy the dish everyone!ThursdayGirlsNightshttp://www.blogger.com/profile/16624759532651439603noreply@blogger.com1tag:blogger.com,1999:blog-8322857285300626428.post-29878877533602381692011-09-27T13:52:00.000-07:002012-02-21T19:15:43.507-08:00Eggplant Parmesan - A Hearty Vegetarian DishThursday the 22nd was at my house. I wanted to try to make something I'd never had before and came across this dish, courtesy of Bobby Flay, on foodnetwork.com. I wasn't sure eggplant was going to be my thing...I proved myself wrong - I'm hooked!<br />
<br />
Now before you go following this recipe verbatim, I do have a few tips I want to share that will shorten the prep time for this dish, because although it says prep is 30 mins, it took me nearly an hour. I'm all about a quick & easily prepared dinner.<br />
<br />
<ul>
<li>Use jarred roasted red peppers if you don't want to make your own (will save you 40 mins of broiling time plus the 15 mins it will take you to let them set and peel them of their skins. Jarred are nearly as good as the real thing)</li>
<li>Use pre-dried breadcrumbs from the bakery and a food processor to crumble them (will save you 30 mins of baking time)</li>
<li>Do NOT sub jarred spaghetti sauce for this homemade version. This one is delicious, fun to make and completely worth it in the end. I'll probably use it in the future for lasagna and spaghetti. </li>
</ul>
<dt class="head time">Total Time: <span class="value-title rspec-value-small" title="PT1H40M">1 hr 40 min</span></dt>
<dt>Prep: <span class="value-title rspec-value-small" title="PT0H30M">30 min</span></dt>
Inactive: <span class="value-title rspec-value-small" title="PT0H10M">10 min</span><br />
Cook: <span class="value-title rspec-value-small" title="PT1H0M">1 hr 0 min</span><br />
Yield: 8 to 12 servings<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Sqh9s0DyWeE/T0RcxXvcigI/AAAAAAAAAHw/_sQ8zL5sfHc/s1600/Eggplant+Parm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://4.bp.blogspot.com/-Sqh9s0DyWeE/T0RcxXvcigI/AAAAAAAAAHw/_sQ8zL5sfHc/s320/Eggplant+Parm.jpg" width="320" /></a></div>
<br />
<h2 class="kv-ingred">
Ingredients</h2>
<!--concordance-begin--><h3>
Roasted Red Pepper Tomato Sauce:</h3>
<ul class="kv-ingred-list1">
<li class="ingredient">3 tablespoons <a class="crosslink" debug="51 59" href="http://www.foodterms.com/encyclopedia/olive-oil/index.html">olive oil</a></li>
<li class="ingredient">1 large yellow <a class="crosslink" debug="80 84" href="http://www.foodterms.com/encyclopedia/onion/index.html">onion</a>, coarsely chopped</li>
<li class="ingredient">3 <a class="crosslink" debug="110 122" href="http://www.foodterms.com/encyclopedia/garlic/index.html">cloves garlic</a>, coarsely chopped</li>
<li class="ingredient">1/2 teaspoon <a class="crosslink" debug="159 175" href="http://www.foodterms.com/encyclopedia/red-pepper-flakes/index.html">red pepper flakes</a></li>
<li class="ingredient">3 roasted red peppers, peeled, seeded and chopped</li>
<li class="ingredient">2 (28-ounce) cans <a class="crosslink" debug="253 265" href="http://www.foodterms.com/encyclopedia/plum-tomato/index.html">plum tomatoes</a> and their juices, crushed with your hands</li>
<li class="ingredient">1 (28-ounce) can crushed tomatoes</li>
<li class="ingredient">3 tablespoons freshly chopped <a class="crosslink" debug="381 397" href="http://www.foodterms.com/encyclopedia/parsley/index.html">flat-leaf parsley</a></li>
<li class="ingredient">3 tablespoons freshly chopped basil leaves</li>
<li class="ingredient">1 tablespoon freshly chopped oregano leaves</li>
<li class="ingredient">Salt and freshly ground black pepper</li>
<li class="ingredient">Honey, to taste</li>
</ul>
<h3>
Eggplant:</h3>
<ul class="kv-ingred-list1">
<li class="ingredient">5 cups fresh dried <a class="crosslink" debug="592 602" href="http://www.foodterms.com/encyclopedia/breadcrumbs/index.html">breadcrumbs</a> (made from dried day-old bread)</li>
<li class="ingredient"><a class="crosslink" debug="640 645" href="http://www.foodterms.com/encyclopedia/butter/index.html">Butter</a>, for greasing the dish</li>
<li class="ingredient">3 tablespoons finely chopped fresh flat-leaf parsley</li>
<li class="ingredient">1 tablespoon finely chopped fresh <a class="crosslink" debug="765 771" href="http://www.foodterms.com/encyclopedia/oregano/index.html">oregano</a> leaves</li>
<li class="ingredient">1 tablespoon finely chopped fresh <a class="crosslink" debug="818 822" href="http://www.foodterms.com/encyclopedia/thyme/index.html">thyme</a> leaves</li>
<li class="ingredient">Salt and freshly ground black pepper</li>
<li class="ingredient">6 large eggs, beaten</li>
<li class="ingredient">2 tablespoons water</li>
<li class="ingredient">2 to 3 medium <a class="crosslink" debug="939 947" href="http://www.foodterms.com/encyclopedia/eggplant/index.html">eggplants</a> (about 2 1/4-pounds), cut into 1/2-inch-thick round slices (need about 18 slices)</li>
<li class="ingredient"><a class="crosslink" debug="1035 1051" href="http://www.foodterms.com/encyclopedia/flour/index.html">All-purpose flour</a>, for dredging</li>
<li class="ingredient"><a class="crosslink" debug="1071 1083" href="http://www.foodterms.com/encyclopedia/vegetable-oils/index.html">Vegetable oil</a>, for frying</li>
<li class="ingredient">Roasted Red Pepper Tomato Sauce</li>
<li class="ingredient">12 ounces grated mozzarella (not fresh), plus1/2 pound fresh mozzarella, thinly sliced</li>
<li class="ingredient">12 ounces grated <a class="crosslink" debug="1245 1251" href="http://www.foodterms.com/encyclopedia/fontina/index.html">fontina</a></li>
<li class="ingredient">3/4 cup grated <a class="crosslink" debug="1272 1279" href="http://www.foodterms.com/encyclopedia/pecorino/index.html">Pecorino</a> Romano</li>
<li class="ingredient">Fresh basil leaves, torn</li>
</ul>
<h3>
For the Roasted Red Pepper <a class="crosslink" debug="1348 1359" href="http://www.foodterms.com/encyclopedia/tomato-sauce/index.html">Tomato Sauce</a>:</h3>
<!--concordance-end--><h2>
Directions</h2>
<div class="instructions">
<div class="instruction">
Heat the oil in a large <a class="crosslink" debug="24 33" href="http://www.foodterms.com/encyclopedia/dutch-oven/index.html">Dutch oven</a> over medium-high heat. Add the onion and cook until soft. Add the garlic and red pepper flakes and cook for 1 minute. Add the red peppers and cook for 1 minute.</div>
Add the tomatoes, bring to a boil and cook, stirring occasionally, until thickened, about 25 to 30 minutes. Transfer the mixture to a <a class="crosslink" debug="338 351" href="http://www.foodterms.com/encyclopedia/food-processor/index.html">food processor</a> and process until smooth. Return the mixture back to the pot, add the parsley, <a class="crosslink" debug="433 437" href="http://www.foodterms.com/encyclopedia/basil/index.html">basil</a> and oregano and season with salt and pepper. Cook for 10 minutes longer and season with <a class="crosslink" debug="528 532" href="http://www.foodterms.com/encyclopedia/honey/index.html">honey</a>, if needed.<br />
</div>
<!--concordance-begin--><h2>
For the Eggplant:</h2>
<h3>
To dry out the bread crumbs:</h3>
<!--concordance-end--><div class="instructions">
<div class="instruction">
Preheat the oven to 300 degree F.</div>
Evenly spread the bread crumbs on a large baking sheet and place in the oven. Bake for 5 minutes, turn the oven off and let the bread crumbs sit in the oven for 30 minutes or until just dry.<br />
Raise the temperature of the oven up to 400 degrees F. Lightly butter the bottom and sides of a 15 by 10 by 2-inch <a class="crosslink" debug="350 360" href="http://www.foodterms.com/encyclopedia/cookware-and-bakeware-materials/index.html">baking dish</a> and set aside.<br />
Place the <a class="crosslink" debug="391 402" href="http://www.foodterms.com/encyclopedia/breadcrumbs/index.html">bread crumbs</a> into a large shallow bowl. Add the <a class="crosslink" debug="440 444" href="http://www.foodterms.com/encyclopedia/herbs/index.html">herbs</a>, 1 1/2 teaspoons salt and 1/2 teaspoon of pepper. In another medium shallow bowl, whisk the eggs and 2 tablespoons of water together.<br />
Season each eggplant slice on both sides with salt and pepper. Dredge each eggplant slice in the flour, tapping off excess, then dip it in the egg, and finally <a class="crosslink" debug="745 750" href="http://www.foodterms.com/encyclopedia/dredge/index.html">dredge</a> it in the bread crumb mixture. Shake off any excess <a class="crosslink" debug="805 812" href="http://www.foodterms.com/encyclopedia/breading/index.html">breading</a> and transfer the egg plant to a baking sheet. Repeat with the remaining eggplant.<br />
Heat 1/2-inch of oil in 2 large straight-sided saute pans over medium heat until the oil reaches a temperature of 385 degrees F. Working in small batches, fry a few of the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet. Repeat with the remaining eggplant.<br />
Cover the bottom of the prepared baking dish with some of the tomato sauce and arrange 1/2 of the eggplant over the sauce. Cover the eggplant with some of the sauce, grated <a class="crosslink" debug="1427 1436" href="http://www.foodterms.com/encyclopedia/mozzarella/index.html">mozzarella</a>, fontina, <a class="crosslink" debug="1448 1460" href="http://www.foodterms.com/encyclopedia/romano/index.html">Romano cheese</a> and some of the basil. Repeat to make 3 layers ending with the sauce. Top with the fresh mozzarella and remaining Romano and bake until hot and just beginning to brown, about 30 minutes. Let rest 10 minutes before serving.</div>
Enjoy!<br />
Amanda<br />
<div id="hitCountIframeContainer" style="display: none;">
</div>ThursdayGirlsNightshttp://www.blogger.com/profile/16624759532651439603noreply@blogger.com0tag:blogger.com,1999:blog-8322857285300626428.post-76970591076831918932011-09-26T12:00:00.000-07:002012-01-21T13:34:04.414-08:00Salmon Cakes over Quinoa Tabouli topped with a Greek Yogurt VinaigretteThe last few weeks we've had a few of our girls missing as they have taken on a new 7 week workout routine. We're all trying in different ways to get ready for our trip to Mexico next month for Tiff's wedding. Eventhough we miss having everyone there each week, we also realize that it's nice every once in a while for our Thursday evening to be a little less crowded, loud and crazy seeing that our days are usually that way anyway dealing with our own kids or classrooms full of others. You have got to imagine how loud it can get...most of us have pretty loud personalities and/or are used to speaking in front of groups (students) all day so it's in our nature to take over a conversation. Getting caught up on 10+ different lives isn't always easy but we make it work and love every second of it. For dinner Lauren F made us a super healthy dinner OH MY AMAZINGNESS were these good! Proof that even though it's good for you, doesn't mean it needs to taste like crap :) Here's her recipe:<br />
<br />
<br />
<strong><u>Mascarpone and Chive Salmon Cakes with a Quinoa Tabouli Salad topped with a Greek Yogurt Vinaigrette</u></strong>. <br />
<br />
<strong><u>Quinoa Salad</u></strong> (makes at least 8-12 servings and will store in the fridge and can eat during the week for lunch)<br />
1 small box organic quinoa (trader joes) <br />
1 English cucumber cut into small pieces<br />
1 small container grape tomatoes quartered <br />
½ cup chopped flat leaf parsley2 large lemons (juiced)<br />
½ cup of EVOO<br />
Salt and Pepper to taste<br />
<br />
Quinoa- cooks similar to rice in a 2/1 ratio form. I also added 1 lemon cut in half and some olive oil to give it flavor while cooking. Cool the quinoa and add the other ingredients. Feel free to add more or less lemon juice or olive oil depending on your taste.<br />
<br />
<strong><u>Greek Yogurt Vinaigrette</u></strong><br />
8oz container fat free Greek yogurt<br />
1 large lemon juiced<br />
2 TBPS of apple cider vinegar<br />
1 TBPS Honey <br />
1 clove of garlic<br />
SNP to taste <br />
<br />
Put all ingredients in a food processor and blend until smooth. This makes enough sauce to top the cakes and the tabouli for lunches. <br />
<br />
<strong><u>Salmon Cakes</u></strong><br />
2 pounds of fresh salmon (your choice) cubed into about ½ inch pieces<br />
4 oz of mascarpone cheese<br />
1 big handful grated Parmesan<br />
2 eggs<br />
¼ cup of minced fresh chives<br />
2 tbps of lemon juice <br />
SNP to taste<br />
1/2 cup (or so) of panko bread crumbs.<br />
<br />
Mix all ingredients together until come together almost like a meatball consistency- you can make the cakes any size you’d like but I grabbed a small handful for each and flattened to about 3 inches in diameter. In a large non-stick pan (for best results do not use cast iron pan), coat the bottom with EVOO and cook each cake on med-high heat for about 5 min on each side. Make sure you get a good golden color on them <br />
<br />
Plate with salad on the bottom, 1-2 cakes on top of the salad and then top with the yogurt sauce.<br />
<br />
Enjoy! I promise you will...<br />
<br />ThursdayGirlsNightshttp://www.blogger.com/profile/16624759532651439603noreply@blogger.com1tag:blogger.com,1999:blog-8322857285300626428.post-27560536547234175042011-08-24T14:30:00.000-07:002011-08-24T14:30:51.598-07:00Tiff's Bachelorette Party2 weeks ago we celebrated our favorite bachelorette in CleElum. Here are a few photos for the big weekend!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-EKWu7xjQ4nk/TlUwapxmugI/AAAAAAAAADI/oCgg-tl0QOc/s1600/IMG_0938.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" qaa="true" src="http://2.bp.blogspot.com/-EKWu7xjQ4nk/TlUwapxmugI/AAAAAAAAADI/oCgg-tl0QOc/s320/IMG_0938.JPG" width="213" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-TP42AS8N2T8/TlUwuWe-msI/AAAAAAAAADM/73dNb5fYG_k/s1600/IMG_0724.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qaa="true" src="http://2.bp.blogspot.com/-TP42AS8N2T8/TlUwuWe-msI/AAAAAAAAADM/73dNb5fYG_k/s320/IMG_0724.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-icqQ300A9v0/TlVrj5fH0mI/AAAAAAAAADU/lPm90z1-7fE/s1600/IMG_0769.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="186" qaa="true" src="http://2.bp.blogspot.com/-icqQ300A9v0/TlVrj5fH0mI/AAAAAAAAADU/lPm90z1-7fE/s320/IMG_0769.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-AUX44IAtydg/TlVr2Pa0GqI/AAAAAAAAADY/QkmOMI4we88/s1600/IMG_0868.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" qaa="true" src="http://2.bp.blogspot.com/-AUX44IAtydg/TlVr2Pa0GqI/AAAAAAAAADY/QkmOMI4we88/s320/IMG_0868.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-_UwcOHoVzgQ/TlVsXQmiiFI/AAAAAAAAADc/Fr8Gc4Fslsk/s1600/IMG_0873.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="206" qaa="true" src="http://2.bp.blogspot.com/-_UwcOHoVzgQ/TlVsXQmiiFI/AAAAAAAAADc/Fr8Gc4Fslsk/s320/IMG_0873.JPG" width="320" /></a></div>
<br />
We stayed at Suncadia Resort in CleElum and HIGHLY recommend it...especially the private cabins out on the golf course. ThursdayGirlsNightshttp://www.blogger.com/profile/16624759532651439603noreply@blogger.com2tag:blogger.com,1999:blog-8322857285300626428.post-80427894798919745232011-07-27T13:16:00.000-07:002011-07-27T13:16:46.346-07:00Bacon Wrapped Yums, Watermelon Mojitos, ShishKaBobs & Pie...Oh My!Being that June 30th was the weekend before 3rd of July and many of us were going to be out of town we decided to put Girls Night off until the following week. Soooo, July the 7th we were at my house. The LAST time we will be at this house luckily...as our girls night is growing, I realized that we needed to upgrade to something with a larger kitchen :) Ok, honestly it was for the ever-growing family we have but in the back of my mind was GN when it came to finding just the right kitchen.<br />
<br />
I started baking & cooking at nearly 9 am. Even though I had in mind that my DIY (do it yourself) dinner would be the easiest route, I had to bake a pie for dessert. <br />
<br />
Appetizers were <strong><u>Bacon Wrapped, Asiago Cheese Stuffed Prunes</u></strong>. Originally I had meant to stuff dates instead but in a hurry grabbed the wrong thing at the grocery store and let's face it ANYTHING wrapped in bacon is A-MAZING, so it worked. This yummy idea courtesy of my friend Cara & her sis. I ate practically all of the ones they brought to a football game party a few years ago. One note: Do buy the chunk of cheese rather than shredded, as it is much easier to stuff into the fruit. Wrap with bacon and secure with a toothpick. Bake at 325 until bacon is golden brown and cheese is oozing out the sides. Now I'm hungry!<br />
<br />
Drinks (along with wine - a staple at GN) were <strong>Watermelon Mojitos</strong>. And although my cookbooks are already packed, I can tell you to puree 1/2 of a small watermelon and a small bunch of fresh mint leaves in a food processor until smooth (this is great because you still get that great mint flavor without having to suck it up a straw or worry that it's in your teeth). Add to a large drink pitcher. Stir in 1/2 a cup of fresh lime juice and 12 oz white rum. Garnish with a small watermelon slice and sprig of mint. Optional is a splash of sparkling water or club soda if you want it to have some fizz.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-3Xq7LfGsmW0/TjBeHjoleQI/AAAAAAAAAC8/eU3kqAlF8GE/s1600/Watermelon+Mojitos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-3Xq7LfGsmW0/TjBeHjoleQI/AAAAAAAAAC8/eU3kqAlF8GE/s320/Watermelon+Mojitos.jpg" t$="true" width="239" /></a></div>
My DIY dinner was building your own Shish-Ka-Bobs. The key is to cut everything into the same size pieces so that everything cooks evenly. Options to add to your (olive oil soaked) sticks were:<br />
<br />
Chicken - marinated with lime juice and minced garlic<br />
Pork Loin - Hormel Italian Cheese<br />
Elk Sirloin - coated with a special Montreal Steak Seasoning. I WISH I knew what was in this because when I run out I'm going to be a VERY sad girl!<br />
<br />
White Onions<br />
Crimini Mushrooms<br />
Red & Green Peppers<br />
<br />
I had the girls build their masterpiece, brush it with melted garlic & herb butter and put them on the BBQ. Cook them at approximately 350-400 until the meats are cooked all the way through. I served them with <strong><u>Roasted Butternut Squash</u></strong>, which I cubed into 1" pieces, coated with olive oil, butter, garlic, salt, red pepper flakes & chopped fresh rosemary. Roast them in a 350 pre-heated oven for about 30 mins, taking time to turn them once or twice.<br />
<br />
After we stuffed ourselves and settled in with some wine I served a <strong><u>Peach, Rhubarb & Nectarine Cream Pie</u></strong>:<br />
<br />
Pre-heat oven to 375<br />
<br />
1 1/2 lbs clean & dry fruit - Any combo of the 3 or others of your choosing are fine. Blackberries are great!<br />
3/4 c. flour<br />
3/4 c. sugar<br />
1/2 c. heavy whipping cream<br />
<br />
Toss fruit into a bowl of well mixed flour & sugar. Fill into pre-made crust (I prefer Pillsbury flat crusts). Pour in whipping cream. Sprinkle 1tsp flour on top. Put top crust on. Cut slits to allow ventilation. Use marinating brush to apply 1 Tbsp milk or remaining cream. Sprinkle with 1 Tbsp sugar.<br />
<br />
Heat in 375 oven for 10 mins. Reduce temp to 325 for 40 mins. If edges of crust brown to fast cover with foil, but remove for last 10 mins of baking.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-tNp9WJKc8yc/TjBxhAqkP9I/AAAAAAAAADA/nnSXeL2N7go/s1600/PeachRhubarbPie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="http://4.bp.blogspot.com/-tNp9WJKc8yc/TjBxhAqkP9I/AAAAAAAAADA/nnSXeL2N7go/s320/PeachRhubarbPie.jpg" t$="true" width="320" /></a></div>
<br />
We have since decided that someone each week is going to volunteer to bring a side dish or dessert since our group has been growing. Cooking for 10-12 is fun, but sure is work too. It's great to share the passion of cooking with so many wonderful women!<br />
<br />
Thanks for reading! Become a follower of the blog so you don't miss any of the great recipes.<br />
<br />
AmandaThursdayGirlsNightshttp://www.blogger.com/profile/16624759532651439603noreply@blogger.com0tag:blogger.com,1999:blog-8322857285300626428.post-73537939068596742862011-07-27T10:22:00.000-07:002011-07-27T10:22:09.469-07:00Savory Jambalaya & Healthy Rosemary Almond CookiesUnfortunately I wasn't able to attend Girls' Night at Teresa's house on June the 23rd (wow, I am behind on posts) but I was sent the recipes to share with everyone.<br />
<br />
Her Jambalaya recipe is as follows:<br />
<br />
(Serves 4-6)<br /><br />4-6 boneless skinless chicken thighs (about 1 1/2#)<br />table salt and ground black pepper<br />5 tsp vegetable oil<br />1/2 pound andouille sausage, halved lengthwise and sliced into 1/4 inch pieces<br />1 medium onion, chopped<br />1 medium red bell pepper, seeded and chopped <br />5 garlic cloves, minced or pressed<br />1 1/2 c long grain white rice<br />1 (14.5oz) can diced tomatoes, drained<br />1 (8oz) bottle clam juice<br />2 1/2 cups chicken broth<br />1 pound large shrimp (31-40 per pound), peeled and deveined<br />2 Tbsp chopped fresh parsley<br />1/4 tsp cayenne pepper<br /><br />1. Season chicken with salt and pepper. Heat 2 tsp of oil in skillet over med-high. Cut chicken into bite-sized pieces. Cook until sides are golden. Set aside on plate.<br />2. Add andouille and cook in skillet until light brown. Set aside.<br />3. Add remaining 3 tsp of oil to skillet. Add onion, bell pepper, garlic and 1/2 tsp salt, cook until onion is softened. Add rice and stir until edges turn translucent. Stir in tomatoes, clam juice and chicken broth, bring to a simmer. Add chicken. Cover and reduce the heat to low and cook until the rice is tender (~35-40mins)<br />4. Stir in the shrimp and sausage. Stir in parsley. Season w/ salt, pepper and cayenne or hot sauce.<br />
<br />
Sounds amazing! Normally I wouldn't have been able to eat this dinner due to a shellfish allergy but T was nice enough to offer to prepare me a serving that was shellfish-free. So, feel free to omit it as well if you have the same problem or just don't care for seafood much. It's sure to be just as delicious.<br />
<br />
Now, being the nutritionist in the group, Teresa found a healthy recipe for cookies. I am a SUCKER for rosemary in anything so I will definitely be trying this recipe out in the near future. <br />
<br />
<strong>Almond Rosemary Cookies:</strong><br />
<br />
<strong><u>INGREDIENTS</u></strong>2 cups Almonds (soaked in water ~2 hours)<br />4 sprigs fresh Rosemary<br />1 tsp Baking Soda<br />1/4 tsp Salt<br />2/3 cup Real Maple Syrup<br />2 Egg Whites or 1 whole egg<br />
<br />
<strong><u>DIRECTIONS</u></strong>1) Heat oven to 325<br />2) Place soaked almonds and rosemary in food processor. Run until a fine meal is produced.<br />3) Place almond meal mixture in medium bowl and stir int the other dry ingredients, baking soda and salt.<br />4) Add the maple syrup and mix well<br />5) Put egg whites or egg in food processor and mix until light a fluffy<br />6) Add egg to batter<br />7) Using a tablespoon drop dough onto greased or nonstick cookie sheet.<br />8) Bake ~15 min or until golden brown<br />
<br />
Again I wasn't there to enjoy these but it sounds like they would pair well with a cup of after-dinner coffee (a little Bailey's in there for me). <br />
<br />
More great recipes on their way...<br />
<br />
AmandaThursdayGirlsNightshttp://www.blogger.com/profile/16624759532651439603noreply@blogger.com0