tag:blogger.com,1999:blog-39541450937317564052024-02-18T23:02:32.082-06:00Living Dangerously While EatingAdventures in every day cooking for the two of us and feeding the masses on those special occasions...Tammyhttp://www.blogger.com/profile/05396880852810370044noreply@blogger.comBlogger133125tag:blogger.com,1999:blog-3954145093731756405.post-53608950401539982862011-08-31T14:48:00.001-05:002011-08-31T14:48:25.971-05:00Daring Candy!<p align="justify"><font face="Segoe Print">The August 2011 Daring Bakers’ Challenge was hosted by Lisa of </font><a href="http://lisamichele.wordpress.com/"><font face="Segoe Print">Parsley, Sage, Desserts and Line Drive</font></a><font face="Segoe Print"> and Mandy of </font><a href="http://www.mandymortimer.com/"><font face="Segoe Print">What the Fruitcake?!</font></a><font face="Segoe Print">. These two sugar mavens challenged us to make sinfully delicious candies! This was a special challenge for the Daring Bakers because the good folks at </font><a href="http://www.chocoley.com/"><font face="Segoe Print">http://www.chocoley.com</font></a><font face="Segoe Print"> offered an amazing prize for the winner of the most creative and delicious candy!</font></p> <p align="justify"><font face="Segoe Print">I’m a few days tardy to post the candies I made for this challenge, but they’re done and I’m happy to share them here. This was a tough challenge in that I don’t make candy, not even for the holidays, so I took my time choosing recipes that would have easily accessible ingredients, yet use techniques somewhat new to me.</font></p> <p align="justify"><font face="Segoe Print">The first part of the challenge was to make something chocolate. I chose Chocolate Merlot Tarragon Truffles. I used tarragon from the garden and a cabernet/merlot blend wine, and decided to roll them in cocoa as a finish. The bitter cocoa balances the richness of the chocolate, and the tarragon adds just a hint of licorice sweet. In other words, they’re delicious! I read that these were made for Prince William and his new bride when they visited the U.S. in July.</font></p> <p align="justify"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheqJ7xEe6p3pH3E66SEBXox4v3l6gFIiPOv3oUoX_wEXrnPHqmbBQY1O3fCt8CogzVx8Ow2YSgI9VcdntD_Jo5HaFwiQtNoy5kZmUnLlhqaRe86htBXIOuMphJyi6yn8BexdljCsAU0Dw/s1600-h/truffles%25255B7%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="truffles" border="0" alt="truffles" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3SRgGGTM-J-tP5gpy7cNgshNfRT00EuIYkHqH1zRO1JY_UfteQdK1hzAuGbi3KASNAIEMEWrUkG4mlbJk-mTi05c_AHr06Zz37UYQRAOtAJ1MtsXAv7zb3XlrpmEoM6S0luSK6qVA3mw/?imgmax=800" width="646" height="276" /></a> </p> <p align="justify"><font face="Segoe Print">I’ve made ganache before, but never truffles, and I always hesitate to have to use the double boiler. These were easy to make, yet they’re a rich and decadent treat.</font></p> <p align="justify"><font face="Segoe Print">The second part of the challenge could be anything and it took me a long time to decide on Spicy Cashew Brittle. I’ve never made any kind of brittle before, and frankly, avoid having to use a candy thermometer at all costs. This recipe intrigued me because it uses jalapeno peppers as the “spicy” component, and I have tons of them in my garden.</font></p> <p align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwtsJYnpwIhyphenhyphenLS3yuwbmZxAO0kIEjFYpDtUCC35AvtAyr7j3Is45PHjn4jVInxqW1l7uk1XHFEoWgjSsBTII4MzCkLaX6w9GDWuJF-Rd0EBl582nWFI2tMa1P3IAveypZFsXKwQSGOlKM/s1600-h/brittle%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="brittle" border="0" alt="brittle" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj8kITLcZ6O4F7vMxQdhmeo7cK-qMVOPc0pS3GMkSBNR7nPiBCreggBYt7WzrCr2s9vM5aPDmHBYIfLj8HCxI79NTenofRZtQtDE3OIsgaOiKqyWwfhtYYNCHqYHsUHhJTzrpC60QvcLs/?imgmax=800" width="626" height="486" /></a> </p> <p align="justify"><font face="Segoe Print">Now, I’m not a huge fan of hard, crunchy candy – I prefer soft, chewy, melty chocolate – but this brittle is so good! You can’t really taste the jalapeno, there’s just a “warmth” left on your palate when you finish a piece, and that takes the place of the sweetness that usually lingers. </font><font face="Segoe Print">I cannot say there will be piles of truffles and brittle around here now, but having successfully completed this challenge was pretty sweet! </font></p> <p align="justify"><font size="4"><strong>Chocolate Merlot Tarragon Truffles</strong> </font><font size="2">(recipe from Giada DeLaurentis)</font></p> <ul> <li> <div align="justify">1/3 cup heavy cream </div> </li> <li> <div align="justify">1 12-ounce bag semi-sweet chocolate chips, such as Ghirardelli 1/3 cup chopped fresh tarragon leaves </div> </li> <li> <div align="justify">3 tablespoons Merlot wine </div> </li> <li> <div align="justify">1/8 teaspoon fine sea salt </div> </li> <li> <div align="justify">1/2 cup unsweetened cocoa powder </div> </li> </ul> <h6 align="justify"></h6> <p align="justify">Line a baking sheet with parchment paper. Set aside. <br />Place the cream and chocolate in a medium bowl and place over a pan of barely simmering water. Stir until the chocolate has melted and the mixture is smooth, which takes about six minutes. <br />Stir in the tarragon, wine and salt until smooth. <br />Refrigerate for two hours until firm. Let the mixture stand at room temperature until moldable, which takes about 45 minutes. <br />Using a melon scoop, scoop level amounts of the truffle mixture on to the prepared baking sheet. Roll into 1/2-inch balls. <br />Place the cocoa powder in a small bowl. Roll the truffles in the cocoa powder until coated. <br />Arrange on a platter and serve or refrigerate in an airtight container.</p> <p align="justify"><font size="4">Spicy Cashew Brittle <font face="Tahoma"><font size="2">(</font><font size="2">recipe from </font></font><a href="http://www.todaysnest.com/todays-nest/2010/09/treat-of-the-week-spicy-cashew-brittle.html"><font size="2" face="Tahoma">Today’s Nest</font></a><font size="2" face="Tahoma">)</font><font face="Segoe Print"> </font></font></p> <p align="justify"></p> <p align="justify"><strong>The ingredients:</strong></p> <ul> <li> <div align="justify">2 cups sugar </div> </li> <li> <div align="justify">1 cup corn syrup</div> </li> <li> <div align="justify">½ cup water </div> </li> <li> <div align="justify">1 cup (2 sticks) unsalted butter at room temperature </div> </li> <li> <div align="justify">3 cups cashews (halves and pieces will do) </div> </li> <li> <div align="justify">3 medium jalapeno peppers </div> </li> <li> <div align="justify">1 teaspoon baking soda </div> </li> </ul> <p align="justify"><strong>The method:</strong></p> <ul> <ol> <li> <div align="justify">Butter a large baking sheet. </div> </li> <li> <div align="justify">Assemble all ingredients. </div> </li> <li> <div align="justify">Cut peppers in half lengthwise and remove pith and seeds. </div> </li> <li> <div align="justify">Place sugar, corn syrup, water, and pepper halves in a large pot over medium heat. </div> </li> <li> <div align="justify">Attach the thermometer to the side. </div> </li> <li> <div align="justify">When mixture comes to a boil (about 5 minutes), add in butter. Stir occasionally. </div> </li> <li> <div align="justify">When mixture reaches 230 (about 15 minutes) degrees remove peppers and begin stirring frequently. </div> </li> <li> <div align="justify">Turn heat down slightly to medium low. </div> </li> <li> <div align="justify">When mixture reaches 275 degrees (about 20 minutes) add cashews and stir constantly. </div> </li> <li> <div align="justify">Turn heat back up to medium. </div> </li> <li> <div align="justify">When mixture reaches 300 degrees (about 10 minutes) remove from heat and stir in baking soda. </div> </li> <li> <div align="justify">Pour onto baking sheet and spread out with two forks while candy is still hot. </div> </li> <li> <div align="justify">Place sheet on wire cooling rack and do not touch until it is cool. </div> </li> <li> <div align="justify">Invert baking sheet and snap brittle into pieces. </div> </li> <li> <div align="justify">Store in an airtight container. </div> </li> </ol> </ul> Tammyhttp://www.blogger.com/profile/05396880852810370044noreply@blogger.com2tag:blogger.com,1999:blog-3954145093731756405.post-46249754375229640562011-07-27T09:44:00.001-05:002011-07-27T09:44:35.627-05:00Do You Dare?<p>Try something new in the kitchen and join me – I am a <a href="http://thedaringkitchen.com/">Daring Baker</a>! </p> <p>This was my first Daring Baker challenge and I very much enjoyed making the chiffon cake and pastry cream as well as experimenting with infusing simple syrup with basil (yum!). I made the components of the recipe one day, then assembled and chilled it the next. I regret that I didn’t take photos during the process, but was really concentrating on each step of the recipe. There was lots of whipping and folding and heating and stirring. Ah, but the result was wonderful!</p> <p>Jana of <a href="http://www.cherryteacakes.com/">Cherry Tea Cakes</a> was our July Daring Bakers’ host and she challenges us to make Fresh Frasiers inspired by recipes written by Elisabeth M. Prueitt and Chad Robertson in the beautiful cookbook <a href="http://www.tartinebakery.com/">Tartine.</a></p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX92-q4IHw1L9Z1vk8iuypvKXWsimGohRJydzvHjK40RvQVEYcRGR9CTQ_J1lcqe6FfvvanmVTLO876zJ_m0Yfj6ydARjwZDbsETFlSDlrmZ3mXQjx872Ie6xRoIwi1ZmXJh9gYHrOCwk/s1600-h/fraisiersmall3.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibv54OykUttWj5QZRZXwhZ_e68jzAqglJRH3bCagksBwX2DxvDrhvKWTtCgqE3OZ5GBejBcbsC-n9PrQs8_sumGbOi0N-z8HQ9H01Ot8U7OCA9zvIEC31uyvOcJh34ColcOkz3GP-fCi4/?imgmax=800" width="516" height="429" /></a> </p> <p>I used the lemon chiffon cake recipe, and infused the simple syrup with fresh basil. The pastry cream was smooth and not too sweet. This is a perfect summertime dessert, light, cool, and creamy.</p> <p>Here’s the recipe:</p> <h4>Basic Chiffon Cake:</h4> <p><strong><em>Ingredients:</em></strong> <br />1 cup + 2 tablespoons all-purpose flour <br />1 teaspoon baking powder <br />3/4 cups sugar <br />1/2 teaspoon salt, preferably kosher <br />1/4 cup vegetable oil <br />3 large egg yolks <br />⅓ cup + 1 tablespoon water <br />1 teaspoon pure vanilla extract <br />3/4 teaspoon lemon zest, grated <br />5 large egg whites <br />¼ teaspoon cream of tartar</p> <p><strong><em>Directions:</em></strong></p> <ol> <li>Preheat the oven to moderate 325°F. </li> <li>Line the bottom of an 8-inch springform pan with parchment paper. Do not grease the sides of the pan. </li> <li>In a large mixing bowl, stir together the flour and baking powder. Add in all but 3 tablespoons of sugar, and all of the salt. Stir to combine. </li> <li>In a small bowl combine the oil, egg yolks, water, vanilla and lemon zest. Whisk thoroughly. </li> <li>Combine with the dry ingredients and mix thoroughly for about one minute, or until very smooth. </li> <li>Put the egg whites into a stand mixer, and beat on medium speed using a whisk attachment on a medium speed, until frothy. Add cream of tartar and beat on a medium speed until the whites hold soft peaks. Slowly add the remaining sugar and beat on a medium-high speed until the whites hold firm and form shiny peaks. </li> <li>Using a grease free rubber spatula, scoop about ⅓ of the whites into the yolk mixture and fold in gently. Gently fold in the remaining whites just until combined. </li> <li>Pour the batter into the prepared pan. Bake for 45 to 55 minutes or until toothpick inserted into the center comes out clean. </li> <li>Removed the cake from the oven and allow to cool in the pan on a wire rack. </li> <li>To unmold, run a knife around the sides to loosen the cake from the pan and remove the spring form sides. Invert the cake and peel off the parchment paper. Refrigerate for up to four days. </li> </ol> <p>To make Lemon Chiffon cake:</p> <p>Reduce water to 1/4 cup, add 1/8 cup lemon juice <br />Increase lemon zest to 1½ teaspoon <br />Remove the vanilla from the recipe</p> <p>Follow the directions, same as above, adding the lemon juice and zest to the oil, egg yolks and water in step 4</p> <h4>Pastry Cream Filling:</h4> <p><strong><em>Ingredients:</em></strong> <br />1 cup whole milk <br />1/2 teaspoon pure vanilla extract <br />1/8 teaspoon salt, preferably kosher <br />2 tablespoons cornstarch <br />1/4 cup sugar <br />1 large egg <br />2 tablespoons unsalted butter <br />3/4 teaspoon gelatin <br />1/2 tablespoon water <br />1 cup heavy cream</p> <p><strong><em>Directions:</em></strong></p> <ol> <li>Pour the milk, vanilla, and salt into a heavy sauce pan. Place over medium-high heat and scald, bringing it to a near boiling point. Stir occasionally. </li> <li>Meanwhile, in a stand mixer add the cornstarch and sugar. Whisk to combine </li> <li>Add the eggs to the sugar and cornstarch and whisk until smooth. </li> <li>When the milk is ready, gently and slowly while the stand mixer is whisking, pour the heated milk down the side of the bowl into the egg mixture. </li> <li>Pour the mixture back into the warm pot and continue to cook over a medium heat until the custard is thick, just about to boil and coats the back of a spoon. </li> <li>Remove from heat and pass through a fine mesh sieve into a large mixing bowl. Allow to cool for ten minutes stirring occasionally. </li> <li>Cut the butter into four pieces and whisk into the pastry cream a piece at a time until smooth. </li> <li>Cover the cream with plastic wrap, pressing the plastic wrap onto the top of the cream to prevent a skin from forming. Chill in the refrigerator for up to five days. </li> <li>In a small dish, sprinkle the gelatin over the water and let stand for a few minutes to soften. </li> <li>Put two inches of water into a small sauce pan and bring to a simmer over a medium heat. </li> <li>Measure 1/4 cup of the chilled pastry cream into a small stainless steel bowl that will sit across the sauce pan with the simmering water, without touching the water. </li> <li>Heat the cream until it is 120° F. Add the gelatin and whisk until smooth. Remove from the water bath, and whisk the remaining cold pastry cream in to incorporate in two batches. </li> <li>In a stand mixer, fitted with the whisk attachment, whip the cream until it holds medium-stiff peaks. Immediately fold the whipped cream into the pastry cream with a rubber spatula. </li> </ol> <h4>Simple Syrup:</h4> <p><strong><em>Ingredients:</em></strong> <br />1/3 cup of sugar, flavored or white <br />1/3 cup of water</p> <p>(I added three fresh basil leaves after removing from the heat, and left the leaves in overnight, removing them when ready to use the syrup)</p> <p><strong><em>Directions:</em></strong></p> <ol> <li>Combine the water and sugar in a medium saucepan. </li> <li>Bring the mixture to a boil and let the sugar dissolve. Stirring is not necessary, but will not harm the syrup. </li> <li>Remove the syrup from the heat and cool slightly. </li> <li>Transfer syrup to a lidded container or jar that can be stored in the refrigerator. Simple syrup can be stored for up to one month. </li> </ol> <h4>Fraisier Assembly:</h4> <p><strong><em>Components:</em></strong> <br />1 baked 8 inch (20 cm) chiffon cake <br />1 recipe pastry cream filling <br />⅓ cup (80 ml) simple syrup or flavored syrup <br />2 lbs (900 g) strawberries <br />confectioners’ sugar for dusting <br />½ cup (120 ml) (5 oz/140 gm) almond paste</p> <p><strong><em>Directions:</em></strong></p> <ol> <li>Line the sides of a 8-inch (20 cm) spring form pan with plastic wrap. Do not line the bottom of the pan. </li> <li>Cut the cake in half horizontally to form two layers. </li> <li>Fit the bottom layer into the prepared spring form pan. Moisten the layer evenly with the simple syrup. When the cake has absorbed enough syrup to resemble a squishy sponge, you have enough. </li> <li>Hull and slice in half enough strawberries to arrange around the sides of the cake pan. Place the cut side of the strawberry against the sides of the pan, point side up forming a ring. </li> <li>Pipe cream in-between strawberries and a thin layer across the top of the cake. </li> <li>Hull and quarter your remaining strawberries and place them in the middle of the cake. Cover the strawberries and entirely with the all but 1 tbsp. (15 ml) of the pastry cream. </li> <li>Place the second cake layer on top and moisten with the simple syrup. </li> <li>Cover with plastic wrap and refrigerate for at least 4 hours. </li> <li>To serve release the sides of the spring form pan and peel away the plastic wrap. </li> <li>Serve immediately or store in the refrigerator for up to 3 days. </li> </ol> Tammyhttp://www.blogger.com/profile/05396880852810370044noreply@blogger.com2tag:blogger.com,1999:blog-3954145093731756405.post-31962853632498789032010-10-11T10:57:00.001-05:002011-02-01T10:57:05.397-06:00New Favorite Cake<p align="justify">Let’s talk cake today, shall we?</p> <p align="justify">Hands down, chocolate is my favorite flavor in all the world, and chocolate cake with chocolate frosting is the best snack or dessert (or breakfast!)anytime, anyplace.</p> <p align="justify">There is much to be said for lemon, though. I love a sweet, tangy lemon cake with lemon icing. Yum – my mouth is watering just because I typed that last sentence. Others that I like are Italian Cream Cake (smooth and creamy and vanilla-y), Carrot Cake (a little spicy, nutty, and cream cheese frosting – yum).</p> <p align="justify">A few weeks ago I found myself planning a few birthday cakes. The first, Brad’s, was easy – it had to be chocolate for his first birthday. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN8ZTi5HAOgmeFSqBPfflKU-IDnjHCbDZDn8Mxp5E5Np_0vNZIn5_gt2cScqqeOEixgyJIsyfbJe7TklzB-xGJCjD6VxSv8-4SThi959l-BEpuiOTllH-MNxPASntqrSWpdKCaWfkAr0s/s1600-h/10-02-10%20155%5B7%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; margin-left: 0px; border-top: 0px; margin-right: 0px; border-right: 0px" title="10-02-10 155" border="0" alt="10-02-10 155" align="left" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicTc9u3b3aFHOlaipCx2m9X47UGB7Ov9Nt05c4ZyHO3ZCpzi5jHAo3dFuMScBi9Is4YCdBmSKOxlkoHNVKVbvAbu5dNo83PXuHmuynCgIZWbTqOvKR8QRDO7-6JZJ9Kk6u7qX4x31Ib9s/?imgmax=800" width="317" height="416" /></a>We had buttercream frosting and fondant balls for decorations. It was festive, cute, and tasty. </p> <p align="justify">The second, to celebrate my BIL Randy’s 50th birthday was easy-peasy. He got apple pies. I confess that I did <em>bake</em> those pies, but Marie Callander actually <em>made</em> them. They, too, were delicious.</p> <p align="justify">The third cake was more of a challenge. I wanted something a little sophisticated for my FIL’s  birthday, yet it needed to be easy and simple. I asked for ideas and was told “just not chocolate”. That was covered by Brad’s cake, so not a problem. What to make for a man from the South celebrating his 75th?  There were a few more suggestions, but nothing that sounded “right”. On my way home from work just a few days before the party, it came to me – Maple Walnut! It would be autumnal and Southern and grown-up. Just what I was looking for.</p> <p align="justify">As soon as I got home, I Googled for recipes, and when I found <a href="http://thewellseasonedcook.blogspot.com/2007/06/going-to-grandmas-maple-walnut-cake.html">this blog</a> with a recipe for cake with maple-flavored icing and walnuts decorating the sides, I knew the quest was over. </p> <p align="justify">I made a 10” double layer plain white cake (yes, from a mix). The maple frosting mixed up easily. Oh, it was sweet and maple-y and so <em>good</em>! </p> <p align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfFCZ6038zOiAaDttsUDFRU9_bJaR8bhCdomTrOaHY2HI-pW89a5AUtvJm3Q3m4qoHY1sqTXrryem_G7nJx1LaEnYqVGozPB00D88eYufNp3v_2LHffWdzWr8JmvcQamO0DjUXbf02XEI/s1600-h/small%20maple%20cake%5B6%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="small maple cake" border="0" alt="small maple cake" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl47dWHmbGHbajE3-Fu3pJJbDE3Gqexaek1Fkh7roMjT_QnLKR5Uok17gcCZrTtYCQvGwBkHYdnjN6LZ8KEnbodTgVNs6gjfWv47KLXNbZSuLBi-uzjg4H95tQm4-0_norRYlph9BCSy0/?imgmax=800" width="689" height="531" /></a> </p> <p>Pressing the walnuts to the sides wasn’t quite so simple,but a little star border around the bottom took care of the “messies” I made. Next time I will chop the nuts a little finer and coat the top, instead.</p> <p>There was <em>none</em> of this cake left after the birthday party and I got lots of compliments. </p> <p>I’m including the frosting recipe as it was printed on that blog, but if you want the entire recipe for the cake and all, go visit <a href="http://thewellseasonedcook.blogspot.com/2007/06/going-to-grandmas-maple-walnut-cake.html">The Well-Seasoned Cook</a>.</p> <p align="justify">American Buttercream Frosting (Maple) <br /><font size="1">[This is a standard recipe, using all butter and no trans-fat shortening. If you are not fond of the metallic gritty sweetness of confectioners sugar, you can use glazing sugar, a powdered sugar without cornstarch. King Arthur carries it.] <br /></font>Ingredients <br />½ pound butter, softened to room temperature <br />1 pound confectioners sugar (or more) <br />¼ cup milk (or more) <br />1 Tablespoon natural maple extract (much more highly concentrated than maple syrup) <br />Method <br />In a large bowl, beat butter until creamy and fluffy. Add sugar one cup at a <br />time, beating well between additions. Keep beating until all the sugar is absorbed. Add extract and milk, and resume beating until frosting is smooth <br />and light. Frosting consistency is a matter of taste. You can easily add more sugar to thicken. You can also stretch your ingredients by adding more sugar and milk incrementally until you have doubled the volume. This is especially useful if you have a large cake to frost and don't want to increase an already high fat content. Keep frosting tightly covered until ready to use to prevent sugar crust. Buttercream does not have to be refrigerated, but should be kept in a cool place so it doesn't melt. <br />After filling and decorating the assembled layers, gently press approximately 1 1/2 cups of chopped walnuts into the sides of cake. Cake <br />will develop a natural sugar crust while standing; this is perfectly harmless and adds to its character. Cover with a large inverted plastic bowl to keep it fresh.</p> Tammyhttp://www.blogger.com/profile/05396880852810370044noreply@blogger.com2tag:blogger.com,1999:blog-3954145093731756405.post-80423856250552342242010-09-05T09:09:00.002-05:002010-09-05T09:13:24.680-05:00Bring the Heat<p>As usual, the jalapeno plants have produced a plethora of peppers again this summer, and they’re not done yet. We’ve pickled them, stuffed them, frozen them, and last week I tried a new-to-me recipe for jalapeno hot sauce. The recipe was shared on a Yahoo email list I belong to and I cooked some up within the hour of reading about it. </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRx8dHr9_-I-1OO2tekFBJ5JKhu-CwgoaFQvdFyfZX7HiAAuaioUvdiQEjuvD3EiqRWsGxmbIUWhPf2Tv33ppEk1QVbVdy7RmCxB9uFtLYE3SKdZr_zQauFzLI9gA5EZTYVPNNWflUEBw/s1600-h/jalapeno%20hot%20sauce%5B10%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="jalapeno hot sauce" border="0" alt="jalapeno hot sauce" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3hetUfvyEBEFrczeMXd2lvINztfo6RtRCXY4HdbAZPUX7w5wlVTKqfZgDOdEV3Fjycu3gN466WXAx6Y8hOUaDsopKOsBKHl23LrSSH4bCy00iCzKTkPqsiXzjRb7XJM1HG7N-Npm4NzI/?imgmax=800" width="629" height="750" /></a> </p> <p><font size="1">(Click on recipe title to see original.)</font></p> <p><u><font size="5"><a href="http://allrecipes.com/recipe/jalapeno-hot-sauce/Detail.aspx">Jalapeno Hot Sauce</a></font></u></p> <p>Prep Time: 20 Minutes</p> <p>Cook Time: 25 Minutes</p> <p>Ready In: 45 Minutes</p> <p>Servings: 16</p> <p>"Jalapenos, garlic and onion sautéed and pureed into fresh homemade hot sauce."</p> <p>Ingredients:</p> <p>1 teaspoon vegetable oil</p> <p>20 fresh jalapeno peppers, sliced</p> <p>3 cloves garlic, minced</p> <p>1/2 cup minced onion</p> <p>3/4 teaspoon salt</p> <p>2 cups water</p> <p>1 cup distilled white vinegar (I followed a suggestion of using just 2/3 cup)</p> <p>Directions:</p> <p>1. In a medium glass or enamel lined sauce pan over high heat, combine oil, peppers, garlic, onion and salt; sauté for 4 minutes. Add the water and cook for 20 minutes, stirring often. Remove from heat and allow mixture to cool to room temperature.</p> <p>2. Transfer the mixture to a food processor and puree until smooth. With the processor running, slowly add the vinegar.</p> <p>3. Pour into a sterilized jar with a tight lid. This sauce will keep for 6 months when stored in the refrigerator.</p> <p>I got five 4 oz. jars and one half-pint jar from this recipe. There was a little bit leftover after filling the jars, and Jess scooped it up with some tortilla chips. She said it was “a bowl of deliciousness”. </p> <p>So far we’ve just dipped chips into the jar and eaten it that way. I plan to make some enchiladas this week and will use this as a condiment. </p>Tammyhttp://www.blogger.com/profile/05396880852810370044noreply@blogger.com1tag:blogger.com,1999:blog-3954145093731756405.post-59170819038449716032010-08-24T06:41:00.000-05:002010-08-24T06:41:00.590-05:00A New Homemade Pizza<p>We have very limited choices for carry-out pizza around here, and while we usually enjoy not having to cook, we really, really like homemade pizza. This is a recipe I found a few weeks ago on a blog, and I thought it sounded  pretty delicious, and it was. Oh, it was… </p> <p>Of course, I made a couple of changes, which I’ll note at the end of the recipe. Try this one. I mean it.</p> <p><font size="1">(Click on the recipe title to see the blog.)</font></p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh12v_l0fm_VWnJSOsi_Q_-VzlL8n4f4MiLLHHBrQ6Ag0PCVnpoi8vVtnqZmeEVOfbSuwhgbZpFMzVlOrKYmXGr5uiWXfrqJXezKZQTB_ncjEA7s94arzQraXb4jb7vREP08T_5BDO5Kc/s1600-h/pizza%20004%5B3%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="pizza 004" border="0" alt="pizza 004" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjURv7H8tFBQT2NIVkEhyphenhyphen12I1ivWJPH-REAUGIhJggCghVaQriNGCMN_WazJkY4BCdXdr4gJHBEuBrLNE1DmcwLbN-vFR3nej1jlP0DWKoPt5jNjkNFs_t7UREs6PJjdNDOQ7OK-wId3H8/?imgmax=800" width="602" height="452" /></a> </p> <h4><a href="http://www.tammysrecipes.com/thin_crust_chicken_bacon_artichoke_pizza">Thin-Crust Chicken Bacon Artichoke Pizza</a></h4> <p>Thin crispy crust with a light garlic sauce, topped with grilled chicken, turkey bacon, mozzarella, baby spinach, marinated artichokes, and feta cheese</p> <p>Yield: </p> <p>8 large slices</p> <p>Ingredients: </p> <p>Crust Ingredients:</p> <p>1/2 cup warm water (115 degrees) <br />1/2 teaspoon salt <br />1 1/3 cups all-purpose or bread flour <br />1 teaspoon dry yeast</p> <p>Garlic Sauce Ingredients:</p> <p>1/4 cup light or fat free Italian salad dressing <br />1/2 teaspoon granulated garlic or garlic powder <br />1/2 teaspoon salt <br />dash black pepper</p> <p>Toppings:</p> <p>1/2 cup cubed or thinly sliced grilled or rotisserie chicken breast meat <br />1 cup (loosely measured) baby spinach leaves <br />1/3 to 1/2 cup marinated artichoke hearts, blotted dry and cut into bite-size (small) pieces <br />8 ounces (2 cups) shredded mozzarella cheese <br />2-3 slices turkey bacon ("fully cooked"), chopped into small pieces <br />1/4 cup crumbled feta cheese <br />Green onion slices, optional <br />Parmesan cheese, for serving (optional)</p> <p>Instructions: </p> <p>1. To make crust, place warm water and salt into a medium mixing bowl. Add a cup of the flour and the yeast, and stir. Add remaining flour (1/3 cup) and stir or knead into a sticky dough, adding additional water if needed. Allow dough to rest, covered with a clean towel, for at least 10 minutes but up to 30-45 minutes.</p> <p>If you have a bread machine, this first step can be done by putting all crust ingredients into the machine and using the dough cycle to knead for 10-15 minutes, until a soft, sticky dough is formed. Stop the machine and allow dough to rest for at least 10 minutes, or up to 30-45 minutes.</p> <p>2. Liberally butter a 16-inch round pizza pan, and then with your clean buttery hands, spread dough thinly over the pan. Be gentle and have patience, as this does make a perfectly thin crust!</p> <p>3. Combine the garlic sauce ingredients and spread the sauce over the dough/crust and allow to rest for 15 minutes or longer (up to 45 minutes).</p> <p>4. Sprinkle toppings evenly over sauce in order listed.</p> <p>5. Bake pizza in a pre-heated 450-degree oven for 10 minutes or until top is browned and bubbly, and crust is slightly browned on the bottom. Watch carefully to avoid burning! :)</p> <p>Cut pizza into 8 slices and serve hot, with parmesan cheese if desired. Enjoy<font color="#0080ff">!<font size="6">*</font>My Notes: our crust was not crispy, and I know why. I did not ‘liberally butter’ the pizza pan and use my buttery hands to spread the crust. Next time I’ll use the stone and see if I can stay away from the butter, yet get that crispy crust. </font></p> <p><font color="#0080ff">I added sautéed mushrooms. Everything is better with mushrooms. Yes it is!</font></p> <p><font color="#0080ff">Only half the pizza got spinach. Some things I just cannot get him to like…</font></p> <p><font color="#0080ff">Surprisingly, I had no feta cheese in the house. We didn’t miss it, but it would add a little touch of tang.</font></p> <p><font color="#0080ff">I used sliced fresh mozzarella instead of shredded. </font></p> <p><font color="#0080ff">No green onions, but next time I think I’ll add thinly sliced red onion.</font></p> <p>After she took one bite, Jessica told me, “I keep telling you, we could cater!”  Hmmm… we?</p> <p><font color="#0080ff"> </font></p> Tammyhttp://www.blogger.com/profile/05396880852810370044noreply@blogger.com1tag:blogger.com,1999:blog-3954145093731756405.post-61843913808021282592010-08-23T05:00:00.001-05:002010-08-23T21:52:14.919-05:00Muffin Tin Monday<a href="http://www.muffintinmom.com" target="_blank"><img src="http://i810.photobucket.com/albums/zz24/muffintinmom/muffinbutton3.jpg" border="0" alt="Muffin Tin Mom" /></a><p align="justify">I discovered <a href="http://michellesjournalcorner.blogspot.com/search/label/Muffin%20Tin%20Monday">Muffin Tin Monday</a> (MTM) a long time ago, and think this is such a fun way for kids to have a special meal or snack. A couple of years ago I put one together for Taylor when she was staying here, but am just coming back to it again now with Bradley. Take a peek at Muffin Tin Mom’s blog and see what the other participants are putting together for fun meals with their kids. I’m so excited to find fun picks and things for when Bradley gets a bit older.</p><p align="justify">Speaking of Bradley, he is eating most all table food now <span style="font-size:78%;">(except for things he cannot have until he’s one or two for allergy reasons)</span>, so the other day I put together this fun plate for his lunch. </p><p align="justify">The theme for this week’s meals was “ABC” so instead of a muffin tin, I used this sweet compartmentalized ABC plate. (I picked it up at Target at the beginning of summer when it was on clearance for 75 cents.) </p><p align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf-_9ZIjL_Gtd2-oGXMUJlaFqq1GKZc4FYq5It0vosoQB-5DZWkiQGS9lR25zJe7qYEXZxhmTGG9Ps34hCU778ryr_-LV1Kk1l_BdfxV1swYQJKv2KmZizXVfy5hZWMvl9SL3pYjql-pA/s1600-h/08-22-10%20004%5B6%5D.jpg"><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; DISPLAY: inline; BORDER-TOP: 0px; BORDER-RIGHT: 0px" title="08-22-10 004" border="0" alt="08-22-10 004" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi29V650AtJAp8jGBSbFfrbYuZN8y3HzurAacRKq6sM-1-GD1c4Rrz0lj7_iWvhPK2Erco7wLX3ZvGyK2DhONUWnVBCwE5oS61Yu1SvzVAOSXSEQtJH6H1EkUeRE4sIp5jKNd3TvEqwGOc/?imgmax=800" width="560" height="420" /></a> </p><p align="justify">I used white cupcake papers to hold the food: avocadoes for “A”, blueberries for “B”, and cheese toast for “C”. </p><p align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDGOp6AJw-97_IcKzU1XpxbasnpZWv3CKppuD_G0QonkQPbTZSdHSKEIEICiCwAbzkCEazEE0gHySp8vt1DE8x96GlmezsMSyIx14wfvQthw2-IvJQt5bh2_qmKADsXxrAQYtNIukueHw/s1600-h/08-22-10%20010%5B6%5D.jpg"><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; DISPLAY: inline; BORDER-TOP: 0px; BORDER-RIGHT: 0px" title="08-22-10 010" border="0" alt="08-22-10 010" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6kz8eKsJULaS6Ynmw_E80S_qUpr-9TdJ18Lk676zdmo-gmRTuSTqt3ToShgA-JjwUccxbCDdbOtnJUenpMBa92DD6wDknChO40iUMUfYXV8_MJv84TOAr3mfz-YBmjIt_R7ZjKdbrnqg/?imgmax=800" width="564" height="423" /></a> </p><p align="justify"></p><p align="justify">He’d been sick and wasn’t eating great quantities, so this looks pretty chintzy on food, but it was fine for him that day. In fact, he didn’t eat the blueberries until later. Of course, at 10 1/2 months old, there is no way he was leaving this plate and cupcake papers on his high chair tray and eating from it. To pre-empt the mess that would have been him tossing the plate, I showed it to him, then we dumped the avocado and the cheese toast on his tray so he could feed himself. </p><p align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8PrTvsZJu1JogwaGKB9Hk7W6a9Zg6tuAgzdePgmRxkQNvwJYa3qFsg18HM3MHtOwzsTeTzfsNB45armBY4II-oLaXdsHTmy6XzVnSyYU2NEqavoQZa3h_kZVfgmEVoC93HpLyvtn_GTY/s1600-h/08-22-10%20017%5B5%5D.jpg"><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; DISPLAY: inline; BORDER-TOP: 0px; BORDER-RIGHT: 0px" title="08-22-10 017" border="0" alt="08-22-10 017" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU65HBqugKdVK6TJTP1UuUK6uv5jniWHtiC3fS-KR-a88_p75MWUCsCji_fHkz2Ay_k22DnIqJxZd2bTQiQ9ArvC5LDlz-SotfYCiyPO1BR0ccREeEw8XxlsbIH8uUAu4EHkHHEfYkboE/?imgmax=800" width="476" height="634" /></a> </p><p align="justify"></p><p align="justify"></p><p align="justify">I hope this becomes a fun tradition he and I have together, and as he gets older he can help plan and prepare the MTM. I’d have loved to have done this on home visits when I was a family educator for Head Start. What a great way to get kids and parents together in the kitchen to create nutritious meals, and possibly try new foods!</p><p align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrWEsKRvaQjDaf3x1jEzH3MaWIE5yI63NAX0KcpTMedvcw3XMogNvDDXrw-wyJaDPKdCE6PS-dMFRnr_p_7UWAX1qJejyS9DPpKfA-Nf_wg0Q4ntJOY7Z9PzOmuQjoMiUY2JAohlEcG4Y/s1600-h/signature%5B5%5D.png"><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; DISPLAY: inline; BORDER-TOP: 0px; BORDER-RIGHT: 0px" title="signature" border="0" alt="signature" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5q-L0S-udd7MHarGdST2AL9bwT5Kzqdtjak95LJpqRLPjL9BQgSjj-0_7TRsptKyfdhpHgkeIdtdjE969wNPvh3cNKot1N4b7ovlwxdXA8mwt_3JLUdmhaw3HL7MMC7IC3KvCLWsQsHY/?imgmax=800" width="143" height="112" /></a></p>Tammyhttp://www.blogger.com/profile/05396880852810370044noreply@blogger.com2tag:blogger.com,1999:blog-3954145093731756405.post-13182363962858873162010-08-10T09:01:00.001-05:002010-09-04T22:13:15.604-05:00Here Fishy, Fishy, Fishy!<p>Randy went fishing in South Dakota last month and brought home some walleye. This is a very flavorful and firm white fish and I was quite happy when he gave me a package of fillets to take home.</p> <p>I did some recipe searching so we could make the most of our walleye, but pretty much it was just breading and frying, so that’s what we did. I first dredged the fillets in flour, then dipped in beaten egg, then covered them with panko crumbs. Greg fried them in some canola oil in a cast iron skillet and they came out golden brown and crispy on the outside, juicy and flavorful on the inside. </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk_hMXmm1_dUlZo2u2lvkirKKog49qzpieAoNFtH-aa9fhDxIcf4MTfoRs1lkvDnUeotbBmk41JDWuOBuVXzmpxtmhf3jkDC8dBsnxHqKCOdgZ9INRCemlLvGWZbHcv5KFzB7-sudY6NI/s1600-h/walleye%20(1)%20copy%5B4%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="walleye (1) copy" border="0" alt="walleye (1) copy" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7yQpqbnL0Qne-Ce8ck6nXrDot0e9iplmgiOzEdLKydu9UDE99c2FH9KqeuAANj8rT6SaZr9bb0NTeg7vwy5rQ2Y4ZlEOgABNlSkRFULcToSoUbATDY55bnfTUQMBnneT0ZaqwLNMqDZE/?imgmax=800" width="674" height="309" /></a> </p> <p>To go along with our delicious fish, we had zucchini fritters and sweet corn. I made two simple sauces, just mayonnaise and ketchup mixed together for one, and mayo with sweet pickle relish for the second. </p> <p>I did email Randy after we finished eating and told him that if he should have any extra walleye hanging around, to please think of us! </p>Tammyhttp://www.blogger.com/profile/05396880852810370044noreply@blogger.com0tag:blogger.com,1999:blog-3954145093731756405.post-89140232915419088432010-08-08T20:46:00.002-05:002010-09-04T22:14:36.782-05:00Wrapping the Salmon<p>Last week when Greg grilled our salmon for supper, I gave him an extra piece so I’d have leftovers. There was an idea in a Martha magazine for a wrap using salmon mixed with cream cheese and cilantro. </p> <p>I didn’t have any cilantro, but was able to run out to the garden and snip some dill instead. Chopped that up, crumbled up the salmon, and mixed both with part of a brick of low-fat cream cheese. </p> <p>After spreading the mixture onto a flour tortilla, I added thin-sliced tomato and avocado for a yummy lunch wrap. </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6xNpqPNL46EPb9T9skSG9v5FKrzXyF8y-_TIyxULhHy3jnwPiV1ssfPCgovn9sslyozv_WsXyKUEUEuy1lnpe61PBY60kzfZUKZgUoXRvj1YNmgHFfA3Cfw9FLHUWvWoVADPZNbOd_bo/s1600-h/salmon%20wrap%20copy%5B5%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="salmon wrap copy" border="0" alt="salmon wrap copy" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkuGU5FO3iXjIYb9YV4cNhNJYD5ge-jqeoZAHwcptEVeZEKbFm1UU5OsYvx4NalLKiOVw1nrkLuYF5WPpMrP90kezOcBYFk0hPnUs4xZjtS0zVKi5ORHwmhmdaLOmJMsegcAnQxIOaPwE/?imgmax=800" width="667" height="397" /></a> </p> <p>I had enough mixture left for three more tortillas. Those were sliced into rounds for finger food at another lunch. Bradley loved them!</p>Tammyhttp://www.blogger.com/profile/05396880852810370044noreply@blogger.com0tag:blogger.com,1999:blog-3954145093731756405.post-73055712038783503662010-06-10T19:46:00.002-05:002010-09-04T22:15:11.505-05:00Mediterranean Herb Paste<p align="justify">Supper tonight was a small pork loin on the grill. Greg does lots of rubs and we have a small selection of bbq sauces that we use often with pork, but I wanted something a little different to go with the brown & wild rice we were also having. A quick perusal of my recipe files found this herb paste that I think I got from the <a href="http://www.herbcompanion.com/">Herb Companion web site</a> last summer. </p> <p align="justify">Since we’re somewhat into our gardening season finally, I do have these fresh herbs growing in the back yard. As usual, it was a kick to go outside and cut the herbs as I needed them.</p> <p align="justify">I had a 1.12 lb pork loin to cook on the grill. Just covered the top of the loin with some of this paste, then Greg grilled it for about 25 minutes over medium indirect heat. </p> <p align="justify">Mediterranean Herb Paste <br />By Pat Crocker <br />Makes 3/4 cup <br />Make and use this in several different dishes in a week. It can form the <br />basis for a vinaigrette dressing, soup, dips, spreads and even be used as a <br />flavoring for savory muffins and scones. <br />. 10 garlic cloves <br />. ½ cup fresh sage leaves, chopped <br />. ½ cup fresh thyme leaves <br />. ¼ cup fresh rosemary leaves, snipped <br />. 2 tablespoons Dijon mustard <br />. 1 tablespoon sea salt <br />. ¼ cup olive oil <br />. 1 tablespoon tarragon or white wine vinegar <br />1. Pulse garlic in food processor 3 or 4 times or until garlic is finely <br />chopped. Add sage, thyme and rosemary; pulse 3 or 4 times until finely <br />chopped. Add mustard and salt; pulse until blended. <br />2. Gradually add 3 tablespoons oil, processing until blended. Add vinegar <br />and remaining olive oil and process until blended.</p> <p align="justify">This smells amazing! It was good on the loin – I think I would marinate the meat with it overnight next time so more of the flavor is absorbed. </p> <p align="justify">There is about half of the recipe left, so I thought I’d mix it with some fresh mozzarella and slice some tomatoes for a salad. I’ll let you know how that goes…</p>Tammyhttp://www.blogger.com/profile/05396880852810370044noreply@blogger.com0tag:blogger.com,1999:blog-3954145093731756405.post-49871547997754442492010-05-31T08:40:00.002-05:002010-05-31T08:41:53.214-05:00Rhubarb Blueberry Jam<p>I was gifted quite a bit of rhubarb recently, enough to make <a href="http://livedangerouslywhileeating.blogspot.com/search/label/rhubarb">a few desserts</a> and a double batch of this delicious jam. My son, Nick, just loves it, and he’s the pickiest eater we have. </p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3rCIkZtAyZAE_srB5-F4PrDZuxmSZZW4TgBmrzdst5E5996Qw_WbThbBT6DP8V19MVhukwsWiIlmJzqSOVuj7oBMHS7zEQcZIFWiw192r2I6QeFyiy25jpM5epBRgr9hgyMc6Cwybpfg/s1600-h/jam%20004%5B3%5D.jpg"><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; DISPLAY: inline; BORDER-TOP: 0px; BORDER-RIGHT: 0px" title="jam 004" border="0" alt="jam 004" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnQk6K2upxiTxYIFdXm1hLcaJDBzhrNU88zUN28IUfdSXrV__R6UmVXfDlBkUlkA3loFOJc0_eJ2DFtNVIHIAqEEeY3Z572B1AMRp7h7fpXrMwVMtrlo0h9LcaJU9Y4PcvXJIrcY_Gwbk/?imgmax=800" width="439" height="584" /></a> </p><p>Since it’s a freezer jam, there’s no pectin or hot water bath. Just follow the directions for cooking, pour into the jars, put on a lid, let cool, and pop into the freezer. We love it on toasted English muffins.</p><p>I don’t have my original recipe, but a quick internet search gave me several versions. This one is the closest to what I remember mine being. The only change I made is to use strawberry jello – I don’t care for raspberries.</p><p>RHUBARB BLUEBERRY JAM<br />Printed from COOKS.COM<br />--------------------------------------------------------------------------------<br />5 c. rhubarb, cut fine<br />1 c. water<br />5 c. sugar<br />1 c. blueberry pie filling<br />2 (3 oz.) pkgs. raspberry gelatin (I used strawberry)<br />Cook rhubarb in water until tender; add sugar and cook five more minutes.<br />Add pie filling and cook eight minutes, stirring constantly. Remove from<br />heat and stir gelatin in until completely dissolved. Pour into jars and<br />seal. Store in refrigerator or freezer. </p><p>**I used about med-high heat. The jars will cool on the counter for a few hours, then go into the frig, then the freezer. BE CAREFUL when you freeze glass. Freezing makes glass brittle and it should be handled with care.</p><p>Enjoy!</p>Tammyhttp://www.blogger.com/profile/05396880852810370044noreply@blogger.com1tag:blogger.com,1999:blog-3954145093731756405.post-37917942033510403952010-05-30T17:35:00.001-05:002010-05-30T17:35:36.356-05:00Chicken Kebab Salad<p align="justify">One afternoon in March I was watching Food Network while rocking the baby to sleep, and Tyler Florence was making these yummy-looking chicken kebabs.  I’ve had this recipe on my menu plan a couple of times, but couldn’t buy the fresh bay leaves until we were in Lincoln a few weeks ago. Then I needed a good grilling day when the wind wasn’t blowing 300 mph. Finally it happened last week. These were a snap to put together. Here’s the recipe as I took it from the Food Network web site, then I have some notes on what I actually did after that:</p> <p align="justify">Chicken Kebab Salad <br /><font size="1">Recipe courtesy Tyler Florence, 2007 <br /></font>  Prep Time: 15 min <br />  Inactive Prep Time: 30 min <br />  Cook Time: 35 min <br />  Level: Easy <br />  Serves: 4 servings <br />Ingredients <br />For the kebabs: <br />  a.. 8 links sweet Italian pork sausage <br />  b.. 1 crusty baguette <br />  c.. 2 to 3 medium, boneless, skinless chicken breasts <br />  d.. 12 fresh bay leaves <br />  e.. 1/2 cup extra-virgin olive oil <br />  f.. 2 lemons <br />  g.. Kosher salt and freshly ground black pepper <br />For the salad and dressing: <br />  a.. 2 anchovies <br />  b.. 2 cloves garlic <br />  c.. 1/2 lemon, juiced <br />  d.. 2 egg yolks* <br />  e.. 1/4 cup grated Parmigiano-Reggiano, plus shavings for garnish <br />  f.. 1 cup extra-virgin olive oil <br />  g.. 2 tablespoons water <br />  h.. Kosher salt and freshly ground black pepper <br />  i.. 2 heads romaine lettuce, chopped <br />  j.. Flat-leaf parsley, for garnish <br />  k.. 2 lemons, cut into wedges, for garnish <br />Directions <br />Special equipment: 4 large foot-long skewers, metal or thick bamboo work<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjltGIiFLbkHGKiAgmYOZw9NWdXzydMzsO2zMgUrFiA0fOvAqD6W88o_61I4SD5wuxlZyCTTq1DmFaJ-RMrs3L5VRf80xxVuzdu5kAfjnJVSE1PMntO3o9O9dSbdj7PvfiEhARuRIZzl_8/s1600-h/05-30-10%20038%5B3%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; margin-left: 0px; border-top: 0px; margin-right: 0px; border-right: 0px" title="05-30-10 038" border="0" alt="05-30-10 038" align="right" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj935BErLK7aQvldUeOaGwpnIW_SHnRcULrYv0YpX6OuWigslc2qBAKswI3un2ohEaihjdyBX9uobFmz3Tp1qqH2ih5c3aUNgfaj_bYUmP3e0hpfA3daCuTav8aBnpzrmiSwa0ZW5rKP5o/?imgmax=800" width="244" height="184" /></a> <br />best, soaked in water for half an hour if using bamboo or wood. <br />Preheat grill to medium-high heat. <br />For the kebabs: <br />Slice chicken thinly, cut the baguette into 1/2-inch rounds, and cut the <br />sausage links up into chunks, alternating cuts at 45 degree angles for nice <br />triangular shapes. <br />Now prepare the kebabs. Take the skewers 1 at a time and begin threading the components alternately. Start with a piece of bread, then chicken, bay leaf, sausage, and bread; repeat this 3 times to fill the skewers, ending with bread. <br />Lay the prepared kebabs out on your board and drizzle liberally with <br />extra-virgin olive oil. Squeeze the lemon juice all over and season well <br />with salt and freshly ground black pepper. Place the prepared kebabs onto <br />preheated grill and cook for about 7 to 10 minutes per side, or until cooked <br />through. <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE1afj_daZoKunApYLMDzb26ykPyteg6IZsQFmhVPJXcx66CFTuPnpoFR34zK1h27ODOQFEdMdy7SgKZV-QDBXzqW-hLA5lDZ7-YW1Cq7Mq7El42uln6uMy6KT7WfcAr9yUqckR_GYRcs/s1600-h/05-30-10%20046%5B3%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; margin-left: 0px; border-top: 0px; margin-right: 0px; border-right: 0px" title="05-30-10 046" border="0" alt="05-30-10 046" align="left" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0ePLG5zcbwwLSDDL2ge8_ijjua80AUy5hUZnYlnHNaN0XA_nsPj0I_OZWA-zD70PZwPVoJ3lAZ_kB80CJMjg6AgkOELLulQIby_6zXSGBBzkyrti8IW_L6pY8yd8eYuHV_0m3XgiVRKg/?imgmax=800" width="244" height="184" /></a> While kebabs are roasting you can prepare the salad. In a blender combine <br />the anchovies, garlic, lemon juice, egg yolks and grated Parmesan. Pulse a <br />couple of times to combine, then add the water and blend again. With the <br />motor running, gradually pour the oil through the feed tube and continue to <br />blend until emulsified. Season, to taste, with salt and some freshly ground <br />black pepper. <br />In a large mixing bowl add the chopped romaine. When the kebabs are done, remove from the oven and slide the kebab components off the skewers directly into the bowl. Add some dressing and gently toss to combine.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixY46yN9nuzJqxqdZYn7nsJRHEtK5cSTcKQkIYKaRooZaNwie9R18ynXA5MnISiU1r8RO7n1kBgyYc3KnAzRhPkPRs_46I4iKqNlRpWmMetlT047HU0NQU6tSGlP-wbv3uVuWal8eYrHg/s1600-h/05-30-10%20049%5B5%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; margin-left: 0px; border-top: 0px; margin-right: 0px; border-right: 0px" title="05-30-10 049" border="0" alt="05-30-10 049" align="right" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJWc1M-X_zMUwljX52VYT-dgiiBF5QeTXz2VwxlpBPD2J8cMHz9rOLq4Q_OU5aOHdpmqhhiMiGBGom-DTpaHSMUiPJA6XQVAM7cX-t3OG-CDnYA-m4gl2MTekVREsP3TpSk5p-YCyVUZo/?imgmax=800" width="343" height="258" /></a> <br />To plate, garnish with parsley leaves, shaved Parmesan and fresh lemon <br />wedges.</p> <p align="justify">**My notes: For the salad portion of this recipe, I cut up a couple of heads of Romaine, then just used <a href="http://www.cardinissaladdressing.com/detail.php?bc=2&cid=1&pid=15">Cardini’s Caesar Salad</a> dressing.</p> <p align="justify">For the kebabs, I added half mushrooms to the skewers after each sausage piece. I think my grill was a little too hot since some of the bread was burned. I did cook them for 7 minutes on each side, though, to make sure the chicken was fully cooked.</p> <p align="justify">This was a light but flavorful supper. I think it could be made without the fresh bay leaves and still taste great. The bread chunks made for large croutons. </p> <p align="justify">This is one I’ll make again when the weather is hot and no one wants a heavy meal. </p> <p align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzmlG8Nc4x8x8ZavgVhFoEiPFPEfSPrzvbOepITij4xNjo2VEHFW5clPrU1gktxt25o1nqfFXO7G2DH40ue-EMfPLcP94pUOmK3A-Ovjxr60dvjYhF8p2Eh6OTyCi8BPb0PkLh5U1ZQKE/s1600-h/signature%5B4%5D.png"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="signature" border="0" alt="signature" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-O_tl2yxseTNQdb-o4ETmaEa75SUrSyKZg1zGrm57hBmWQDm1nFh9fTMix6O7Wa3i-TRm1uwth-57A3BjgJ2-Jfz6pdQxoFUcyGJdV2kXBg1zPZzEKXsCf0W9URXbTOP_ZCnM9zND1g0/?imgmax=800" width="122" height="95" /></a></p> Tammyhttp://www.blogger.com/profile/05396880852810370044noreply@blogger.com0tag:blogger.com,1999:blog-3954145093731756405.post-53343457863592390622010-05-16T20:35:00.001-05:002010-05-16T20:35:15.021-05:00Coconut Pecan Frosting<p align="justify">Today is Greg’s birthday and he always likes to have German chocolate cake with caramel pecan frosting as his birthday cake. Jess baked the cake this afternoon (from a mix) and I whipped up some homemade frosting tonight after supper. Many years ago my friend Cindy gave me her recipe for homemade coconut pecan frosting and I’ve used it since. The tub frosting is thicker, but the homemade tastes <em>so much</em> better.</p> <p align="justify">Coconut Pecan Frosting</p> <p align="justify">1 C evaporated milk*</p> <p align="justify">1 C sugar</p> <p align="justify">3 egg yolks</p> <p align="justify">1/2 (1 stick) butter</p> <p align="justify">1 tsp vanilla</p> <p align="justify">Combine and cook until thickened (about 12 minutes).** </p> <p align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyOuFFKbbQ9ngiMnu-aAG2zgOYqJgSc2gxmnwr2u7WSCGJe2g48RUJE308FJrZ8t1IiCe1wiveJls4UCsFmXLbX2g-FC6KcMIY1C2J7VTlaXBciqSV1-XSw07RCUdhlFIzds1u0A-U4ow/s1600-h/coconut%20pecan%20frosting%20(1)%5B3%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="coconut pecan frosting (1)" border="0" alt="coconut pecan frosting (1)" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifXFCTAEq-5Y53zBXEWJRxsIg_73ffZdruJ0E874LoQL8xoluXpqjzx4WRat040rDynClMbvj0PuxePUzhSMs1YuQ_CN10s4QiQGpDwq4eKERG3WeEBSWFrWRfcQmmJK_c2OfZ3_TTRDg/?imgmax=800" width="538" height="404" /></a> </p> <p align="justify">1 1/3 C coconut</p> <p align="justify">1 C chopped pecans</p> <p align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitdp0UXksLFTJVQ88kK5z0IB8kXenC-pprR6sn-tdvKsWOD6MQDkwqwQkgcecLOVL42ZzqWlTahP1Wf0Dr9r6_jXYAAwTh8RvPgzF5jjg3hxe2Joqgl5uRywIjo4oj1fU98KTdhQQP0Ww/s1600-h/coconut%20pecan%20frosting%20(2)%5B4%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="coconut pecan frosting (2)" border="0" alt="coconut pecan frosting (2)" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmZ_SMKiZLSdXkp4ORUgtx212M7W_S4rSAq3quIEVllzYN70rNZc6-Dtr6yUqIl3-PryXk7A7TgROWuCZSuQBE6M3Bj26OMUwgz7PtmiBiebM5BVZQiqj5GT_Dpnd6YC_yIV_ItBT0s4o/?imgmax=800" width="539" height="405" /></a> </p> <p align="justify">Beat until thick enough to spread.</p> <p align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiUcUguVO-Fddqw517dQaTlN_2JR089i_uZSw5cYDIAE2VfaWuBMZhVIiFCshyf2slQsDpryLIO7G_RXkb-HiQdOJ90tGde9sEMeOVH6wZaipW6609u4M7BvB0Rtf5K75fzQ5KJNeTXmw/s1600-h/coconut%20pecan%20frosting%20(3)%5B4%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="coconut pecan frosting (3)" border="0" alt="coconut pecan frosting (3)" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVZyu6MuaNNYJhVDDfnzgCP8Hf5rA98rfR0adTHJOl-XN3zQ0d-ldcY18SAbusKhNbF1JBzJ2EHhgPefErzAch-RYzUm_JMyx9ezyUXfSv2Uhaz6su8tWwzPq6HUM3Q_oYQcgRCo8H03I/?imgmax=800" width="535" height="403" /></a> </p> <p align="justify">*I had no cans of evaporated milk in my cupboard, but a quick Google search had me mixing up 2/3 C dry milk w/ 3/4 C water to equal 1 C evaporated milk. </p> <p align="justify">**It’s thicker than it started, but not frosting thickness. After 12 minutes it wasn’t getting any thicker, so I went ahead and took it off the heat to add the coconut and pecans. I let that cool a bit before beating.</p> <p align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXZC7haSSI4n7L9XTpRnuMYfUDwpv5g0XqD7O8d_K690mTxe49ESR3kn620_wjCKHKujM0ZZmz6qhoMNu5Pkoo8o7mbhHlTMXFsQXDHhDK_pVCfnwxpIckdveUUzGtp_7dBUo80FwSyio/s1600-h/coconut%20pecan%20frosting%20(4)%5B5%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="coconut pecan frosting (4)" border="0" alt="coconut pecan frosting (4)" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLBQoxCv9Em2K-2LsY_zx_MSsdNST4Wmnrg7KuCDNIGDOVNQdDNhadYdSEYLsaVtqWcN7pwz7zHhAv6VInP-DJHjGFl5Apcg5ktqi2UQ8lAqeJ9hEOU7FAN-LX6PknLTDJH_ZH2hexVwg/?imgmax=800" width="542" height="720" /></a> </p> <p></p> <p></p> <p></p> <p>It was still a little thin when I poured it over the cake, but I’m letting it sit awhile to cool a little more. It should thicken some more as it cools.</p> <p>I love the way it seeps down to cover the sides of the cake. </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIoDBeRNCAbvzLtkBzA6mcxxlphlhK7ZRV2gttYuZhW3XvU57nRpwW0FBw-3I0BFy_hWgJwQiN9-cgbtQT9s4PpWasCr8H0ACahZyM5fZ1G9B1nulHWDiFq0AL03DG4LeX1PaXt_GFCis/s1600-h/coconut%20pecan%20frosting%5B4%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="coconut pecan frosting" border="0" alt="coconut pecan frosting" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyWFMTZIA9Z62V1oVMSl6jdyl43gSm61CHyL06F9zCsySawZEr6BlBbrKsOQbbhwuMhpxJRngusRSZOoCciKsWPQT_-_ZZXdm-Gof9K9AxNG3vK0YC9hLbQRs6j2Njudox6bE2uuKYTYY/?imgmax=800" width="542" height="408" /></a> </p> <p>It’s rich and sweet and oh-so-easy to make from scratch. You’ll never want to buy your frosting again.</p> Tammyhttp://www.blogger.com/profile/05396880852810370044noreply@blogger.com0tag:blogger.com,1999:blog-3954145093731756405.post-28641561578598139652010-03-17T20:34:00.002-05:002010-09-04T22:17:28.632-05:00Stuffed Pork Loin<p>Greg’s been looking at barbecue web sites lately and they’ve inspired him to try something new. On Sunday afternoon, he whipped up this stuffed loin of pork and cooked it on the rotisserie on the grill.</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ5za4knITJcWPd4ZV6RW1mueseRbUhUdRekRVYLe1JJQq3oWJC2wsvChOvaR06TNibLCmrkdtalmpa6tjXLjAD1D3G4UhPYF-YNMSjHJfxYbZZhBEY4oMrBN00Dzx6FIILjokMaeAt18/s1600-h/3-17-10%20018%5B3%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="3-17-10 018" border="0" alt="3-17-10 018" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtFgbZOm7zEBeLsJ2ZODJUnDH3gJO2sPPu7IVoyVTUOj5f-nlq7tvgt67BONYgupmWuU8n-42WW8PQQ4RupLUSevuDwDaoo7oeNIyP7QhCxGOAVAXuY5wV-msa5B8mhoUGt6YYYP9sUbw/?imgmax=800" width="547" height="411" /></a> </p> <p>He sliced the loin in kind of a circle pattern so it laid open flat, then layered it with prepared Stovetop stuffing (I know, but he loves it…). He didn’t tell me he was doing it, so I didn’t get a photo of that step, but I did see he was tying it up and putting the rotisserie hardware on, so I grabbed the camera. Here it is, ready to cook. Stuffed, then simply seasoned with salt, pepper, garlic powder, and some paprika. According to Greg, the paprika gives the meat a nice color.</p> <p>Here it is, sliced up and ready to feast on:</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglaonAnd6hSu5nylKu1DL6T0gldIQoruQoxLJ-iBBqjSqjwhSaPa5dPiNWGupZQ-MyVWG2HwMGFXvMX0FoEMtFaDaTxm0yPVFjwySSHwPuXKRw2obi3jKyEUCEIdhyphenhyphenPur-5CUsIw57SC0/s1600-h/3-17-10%20026%5B4%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="3-17-10 026" border="0" alt="3-17-10 026" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7RV8c6FetiH4aklsowe-dShI6g75XHxkv3cC5gOfgH-O_b4gM3lVhutPW6OwEtsaGEzBAm2ct4BgZW_TBp3RqXKo0zkRcNyilltYPLDlQLE1D9o-yP9fUdS8D6bU4UTweoXMAA9a7LZ8/?imgmax=800" width="603" height="453" /></a> </p> <p>It was very tender and flavorful, and the stuffing added some moistness. I imagine we’ll be experimenting with different stuffing ingredients – he’s talking bleu cheese… I’d love to add some dried cranberries to the Stovetop (again, I know, but it was pretty good). </p> <p>Any suggestions you want him to try?</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBBDQWGOflP2TX6dOjkxgdwhilMThNhyJSKEa5_KxMX-zjf09oJpXtmQJ9m7RZ2xJoqpKsGnvw5zLSHau_MNMN3Tgq0M0lWT6o58-wZY-qM4KyRANgwTXQkUPYpsyS8uHw19PcV9sGBYo/s1600-h/signature%5B4%5D.png"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="signature" border="0" alt="signature" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizBrC3deMaaV2wJAPtx_EZNphiPINSBpeXcMUNcdvJItjbXW0X_6o8LjydnsRU5OinYt987cK7OsdwHlZCZOwq6sBWcwppdw3H4AIg2HXuPC4hZk4_VnkNxp0LJ4lvQRX782CVcrAmbzQ/?imgmax=800" width="141" height="110" /></a></p>Tammyhttp://www.blogger.com/profile/05396880852810370044noreply@blogger.com2tag:blogger.com,1999:blog-3954145093731756405.post-33437647945739465312010-03-13T19:29:00.002-06:002011-02-01T11:22:46.896-06:00Some Sunshine on a Cloudy Day<p align="justify">Grace and I made these together this morning. It was our “project” for the day and she did a great job! Photos of her cupcakes will be posted on my other blog, but here’s the recipe from Family Fun. It was a bit more tedious than I expected, so next time we thought we’d use a pastry bag for each color rather than try to spoon it all out. We’ll see…  They’re really very pretty when you break them in half. </p> <h3>Taste a Rainbow</h3> <img alt="From FamilyFun Magazine" src="http://familyfun.go.com/assets/cms/contentsource/img_from_familyfun_magazine.gif" /> <p><img alt="Taste a Rainbow" src="http://familyfun.go.com/assets/cms/recipes/taste-a-rainbow-cupcakes-photo-160-FF0310TOTMA01.jpg" width="160" /></p> <dl><dt>Ingredients </dt><dd> <ul> <li>White cake mix (we used an 18-1/4-ounce box) </li> <li>Food coloring (red, blue, green, and yellow) </li> </ul> <ul> <li>Baking cups </li> <li>Whipped cream (optional) </li> </ul> </dd></dl><dl><dt>Instructions </dt><dd> <ol> <li> <p>Prepare your favorite white cake mix, then divide the batter evenly among six small bowls. Following the chart below, dye each bowl of batter a rainbow color.</p> <p>RAINBOW COLOR <br />DROPS OF FOOD COLORING</p> <p>Purple <br />9 red and 6 blue drops</p> <p>Blue <br />12 drops</p> <p>Green <br />12 drops</p> <p>Yellow <br />12 drops</p> <p>Orange <br />12 yellow and 4 red drops</p> <p>Red <br />18 drops</p> </li> <li> <p>Line 16 muffin pan wells with baking cups. Evenly distribute the purple batter among the cups, then the blue, and so on, following the order shown. As you go, gently spread each layer of batter with the back of a spoon to cover the color underneath.</p> </li> <li> <p>Bake the cupcakes according to your recipe directions. Before serving, remove the paper wrapping, and if you like, top each cupcake with a whipped-cream cloud.</p> </li> </ol> </dd></dl>Tammyhttp://www.blogger.com/profile/05396880852810370044noreply@blogger.com1tag:blogger.com,1999:blog-3954145093731756405.post-1852437231589076292010-03-06T14:38:00.001-06:002010-03-06T14:38:38.846-06:00Mmmm…<p align="justify">I made <a href="http://livedangerouslywhileeating.blogspot.com/2010/01/using-up-turkey.html">turkey pot pie</a> for supper yesterday, prepping the filling in the morning, so all I had to do at suppertime was throw on the biscuit topping and pop it in the oven. That left me some extra time to make a lil’ somethin’ for dessert. It needed to be simple, quick, use ingredients I already had in the house, and yes, it had to be chocolate.</p> <p align="justify">Since I already had my Joy of Cooking cookbook out, I took a quick glance through the recipe index and decided on chocolate pudding. Only a few ingredients and it whipped up in a heartbeat. Well, several heartbeats, but it was fast.</p> <p align="justify">Old-Fashioned Chocolate Pudding</p> <p align="justify">1 3/4 C milk (I used skim)</p> <p align="justify">1/2 C sugar</p> <p align="justify">2 oz. unsweetened chocolate, chopped </p> <p align="justify">1/8 tsp. salt</p> <p align="justify">Combine in a heavy saucepan. Heat over med-low heat, stirring occasionally, until the chocolate is melted. </p> <p align="justify">3 Tbs. cornstarch</p> <p align="justify">1/4 C milk</p> <p align="justify">Mix together until smooth. Stir slowly into hot milk mixture. Stirring constantly, heat over medium heat until mixture just comes to a simmer. Reduce heat to low, stirring briskly, bring to a simmer and continue to cook for 1 minute. Remove from the heat and stir in 1 tsp. vanilla.</p> <p align="justify">Pour into 5 or 6 ounce serving dishes. Cover with plastic wrap pressed directly onto the surface of the pudding. Chill for at least 2 hours. (Serves 4)</p> <p align="justify">Have you ever had homemade pudding? Try this and you’ll never purchase that instant boxed stuff ever again! Enjoy!</p> <p align="justify">(Oh, sorry, no photo. You think there’s anything left to take a picture of?)</p> <p align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWp-7t1TxnYJwa_qATHJRP6OA3eQ8Tlvd8nI80szcZ4DnYWz2Mb_AeE-ZgMkN8NKSZea6QjBlLEBfMLhU7MWNvVpkWHhBETzVWjR06PUiPan5aG1ovWZPdraHKR-i-QLagPcFn84J2sZw/s1600-h/signature%5B4%5D.png"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="signature" border="0" alt="signature" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaDgZJr0CPP7lDXVLLLZoaSmpBXDl8-6HIEzkNA78QZYs1h9cmR0s_9yKKfBK3zdJ_K4kAJ5gYuju213gg1s2HxE06BUvLYTQmZ4G7qO1tm2LDUBfUr8nrae5Sgz0IXlR3G3HjBRTiFPk/?imgmax=800" width="138" height="108" /></a></p> Tammyhttp://www.blogger.com/profile/05396880852810370044noreply@blogger.com1tag:blogger.com,1999:blog-3954145093731756405.post-86833554694751820712010-03-03T15:53:00.002-06:002010-09-04T22:17:52.665-05:00Coconut Crème Brulee<p align="justify">When we had our turkey dinner for lunch on Sunday, Greg was responsible for dessert. He thumbed through the current issue of Bon Appetit and found this recipe for coconut crème brulee. </p> <p align="justify"><a href="http://livedangerouslywhileeating.blogspot.com/2007/08/creme-brulee.html">Crème Brulee</a> is really easy to make, plus there’s the fun of torching the sugar on top before eating. This particular dish had a very subtle coconut flavor, and was rich and smooth. </p> <p align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs27tuBdrruYdvBwAsSB3PQrN0SB1reXaFl6IhcHdwh3KMZ4YvOtVh4OEVmCbtA0-YgLcPmtNro5lY3pFAl3LD_gYA8uMlrC4dyppcbnhK_M1zxJblbKxuedpSsRrQMHN7rd3MmUma1LA/s1600-h/creme%20brulee%5B4%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="creme brulee" border="0" alt="creme brulee" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtdMfVPpMJYrXJa6JCVk37D0OSdSCJCnKQwhatfMaA5xITB8Bb-Hltmpgx9f0Fgl6Nb5QPexmeUAZF3DNbcIfunVBwaIKS9Zz3Twj6qthyphenhyphenwXZfjze_ynBvvvz-KNPEf7lwgfmISHBg00A/?imgmax=800" width="643" height="486" /></a> </p> <p align="justify"><strong>Coconut Crème Brulee</strong>  (Bon Appetit, March 2010)</p> <p align="justify">1 C sweetened flaked coconut, divided</p> <p align="justify">3/4 C + 8 Tbs. sugar</p> <p align="justify">7 large egg yolks</p> <p align="justify">1 3/4 C heavy whipping cream</p> <p align="justify">1 14 oz. can unsweetened coconut milk</p> <p align="justify">2 Tbs. Malibu rum or other coconut flavored rum (we got one of those tiny bottles)</p> <p align="justify">1/2 tsp. salt</p> <p align="justify">Preheat oven to 350. Spread 1/2 C flaked coconut on rimmed baking sheet. Bake until light golden, stirring once, 10-12 minutes. </p> <p align="justify">Whisk 3/4 C sugar and egg yolks in medium bowl to blend. Mix cream, coconut milk, toasted coconut, and remaining 1/2 C sweetened flaked coconut in heavy large saucepan. Bring just to simmer over med-hi heat, whisking occasionally. Gradually whisk hot cream mixture into yolk mixture. Stir in rum and 1/2 tsp. salt. Strain custard through a fine strainer into medium pitcher, pressing on solids. Divide among eight 2/3-3/4-cup ramekins or custard cups. </p> <p align="justify">Place ramekins in large roasting pan. Fill pan with enough hot water to come halfway up sides of ramekins. Bake custards until edges are set, but centers move slightly when dishes are gently shaken, 45-50 minutes. Remove custards from water. Chill custards uncovered until cold, then cover and chill overnight.</p> <p align="justify">Sprinkle 1 tsp. sugar over each custard. Using kitchen torch, heat sugar until melted and deep amber. (Alternatively, preheat broiler. Place ramekins on rimmed baking sheet and broil until sugar melts and turns deep amber, 1-2 minutes.) Chill until sugar hardens, about 15 minutes.</p> <p align="justify">You can try to eat this quietly, but I bet there will be lots of “mmmm”s. :o)</p> <p align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWCcQirQXQk-qac2xR1JfMv4281ztWjFDtdbboFDaJ2Gctzty1ITYhLz_sLXXXnfUqJvS7ErdO6w-8TLh-5idV7c5kRYJ6AsAQk6LEIS5aJ8opYH4LBd6_yhrDU_p00_sjgmy0Pzwjxlc/s1600-h/signature%5B4%5D.png"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="signature" border="0" alt="signature" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJYV9PwrKCvC4y52n6Y5vbGhP31TZal2MRT4vfRttYm58IUNyu-9C8yu9a3LYXfV_UYO2qaQWtfbKj4pqOyXe3GGAEyRDA-AzlN2FIL2zNoymmS_ZaltQY9jXXQXc37MrL6LiGOXNenW8/?imgmax=800" width="162" height="127" /></a></p>Tammyhttp://www.blogger.com/profile/05396880852810370044noreply@blogger.com0tag:blogger.com,1999:blog-3954145093731756405.post-6333572157842163992010-03-02T07:24:00.000-06:002010-03-02T07:24:00.589-06:00Chile Verde Meatballs<p align="justify">This recipe has been in my computer file for a couple of weeks, but I didn’t make note of where I found it, so I can’t share the source with you. It’s also been on my menu plan for a couple of weeks, but I finally was able to make it for supper, so I<em> can</em> share that with you! </p> <p align="justify">This is so easy to whip up, and very tasty without being too spicy. I made my own meatballs (remember, I keep some in the freezer) instead of using purchased frozen ones. Even if you don’t have any meatballs in your freezer, they don’t take long to make (20 minutes in a 350 degree oven), so you, too, can avoid the icky, rubbery grocery store variety.</p> <p align="justify">These were served with rice, refried beans, and warm flour tortillas. My original plan was to have black beans, but it turns out we didn’t have any in the cupboard. (Back to the freezer again for the homemade refried beans. Yea!)</p> <p align="justify">This photo is Jessi’s plate, since I had gobbled down half of my meal before thinking of taking a picture. She really likes sour cream, so I thought I’d make note of that – I didn’t use quite that much. :o) The sour cream really does finish off the flavor of this dish, though, so make sure you have some for garnish.</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimC3iwhXtk7EZY1tgOV3lChsg5wVNOxTrNBOAymX1AWrJoclBlWR0QMthbuFO6_ycAc0lCqH44mvNL81J8uPr5gVlQNX4W79slX8-bNsxmmBs_1QncvgARPqgjKG9Jdb-MYZ6eDnJ6K0Y/s1600-h/chile%20verde%20meatballs%5B4%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="chile verde meatballs" border="0" alt="chile verde meatballs" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXFHN1HwXXNJD_hJolhkXpSYr9Hsquk010ZbEO7FtPb1M39_PsH_DJbnjP24SK0k29ypTWa0mxZycKx2b1iBsPz5QrV3kWF2zIgr-a7S638uRk-wW9bwf4mdz0-eDsc0BZp-EH11GEqjE/?imgmax=800" width="681" height="427" /></a> </p> <p align="justify"><strong>Chile Verde Meatballs</strong> <br />SERVES 4 -6 <br />1 large fresh onion, minced <br />2 cloves minced garlic <br />1 (16 ounce) jar salsa Verde <br />1/2 cup chicken broth <br />1 1/2 lbs frozen meatballs <br />1/2 teaspoon ground cumin <br />1/2 cup sour cream, for garnish <br />Directions <br />- Into a large, heavy pot, add the onion, garlic, salsa Verde, broth, and the meatballs. <br />- Simmer on low for 30 minutes, stirring occasionally; add the ground cumin <br />and simmer for 15 minutes more. <br />- Serve with sour cream for garnish, along with rice and beans and <br />tortillas. <br />**Note: you can also make this in your crockpot on low for 4 hours, adding <br />in the cumin in the last 30 minutes.</p> <p align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwHxwEy6rERXf-19UMXNRk1w9WUqhy8_0SqZad7zDx-vlksKYKZGyX5BwDpZPb6CIelOnLWd_dGyDpoxejqMxo9Jx-nMVAIJ8aCi5b3RNNd6GgwOfetRtyIAj0KPhb0H3NZvWpuebeNH4/s1600-h/signature%5B4%5D.png"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="signature" border="0" alt="signature" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjz7LN9L3HJfa7cPWUl5AUilbq7hgp6CvpZl-YDCx-QGk3pLmkNKl9PCAVNwCAtOb5G-9n8BIUtB8F3tGZtLaYWejQT5hxAGO3kUMM16nEzcoXRW-hDz4J1FhvTVUr3JReb3i9AoudQsA/?imgmax=800" width="137" height="107" /></a></p> Tammyhttp://www.blogger.com/profile/05396880852810370044noreply@blogger.com1tag:blogger.com,1999:blog-3954145093731756405.post-84858635014899032582010-02-26T07:36:00.000-06:002010-02-26T07:36:00.204-06:00Tuna Delicious<p align="justify">Another new recipe, another with no photo. We ate it up too quickly! </p> <p align="justify">Again I used the homemade mushroom soup. Again, it was a bit too runny. Now that I’ve used one entire bag of soup, I’ve decided I’ll thicken it with cornstarch when I use it in a recipe, for a creamier texture. </p> <p align="justify">I had a few problems with the rest of this recipe, in that I had very little sour cream. I blame that on Jessi and Greg using it up the night before as dipping sauce for taquitos. Not on my lack of checking what I needed for the recipe before it was time to cook…</p> <p align="justify">Since I fell woefully short on sour cream (and I did call Nanny to see if I could borrow some, but she was out, too), I added about 1/2 cup of shredded cheese at the end. That was fine, but I think the flavor would have been much better with the 8 ounces of sour cream. I’ll make this again with the correct amount of ingredients. </p> <p align="justify">Even with the changes, Greg and Jessi gobbled this up. I don’t make tuna casserole very often (another instance of “I ate it so often when I was a kid, I don’t want it now”), but they really love it. When I do make it, I always use Kluski noodles. They’re firmer and we like the texture better in this dish. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrJ8wglFd3XqC2mbXtyh8-2lZzjwTGb0JOsHPk3DbOfDCOwwtuO85Xo4ZU38m6_I4uhjVRE9CSxs75i291iK-XAuFgNvBOR8A_F6PhlP_m6-9Y0ZhS0nuqwzYryee8CKSuFg5aQ8bgJiY/s1600-h/kluski%5B6%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="kluski" border="0" alt="kluski" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtQ3dlxehMT_V0jtU-WPjhEgDUjVKTRgl6Z721__a1CcMA7_b7wlfrGYw6q1nrwsan6GwuVYNmTqcPaaBR22-zhrJIk0wghyphenhyphenIKy6iViw7PH7-nYAAa3P7JN_ZEGSFa0FpDweobXVJvDkY/?imgmax=800" width="301" height="178" /></a></p> <p align="justify">This is another Allrecipes.com recipe. (When I was menu planning for this week, I went to Allrecipes and typed in mushroom soup under ingredients. I didn’t have any potatoes, so I typed that under the “don’t want” category, then clicked on ‘search’.) </p> <p><a href="http://allrecipes.com/Recipe/Tuna-Delicious/Detail.aspx">http://allrecipes.com/Recipe/Tuna-Delicious/Detail.aspx</a> <br />      Tuna Delicious <br />            Prep Time: 20 Minutes <br />            Cook Time: 15 Minutes   Ready In: 35 Minutes <br />            Servings: 4 <br />Ingredients: <br />      1 (8 ounce) package egg noodles <br />      1 tablespoon vegetable oil <br />      1 onion, chopped</p> <blockquote> <p>1 (6 ounce) can tuna, drained <em>(I used a 12 oz. can)</em></p> </blockquote> <p>      1 (10.75 ounce) can condensed cream <br />      of mushroom soup <br />      1 (8 ounce) container sour cream <br />Directions: <br />      1. Bring a large pot of lightly salted water to a boil. Add egg <br />noodles and cook for 8 to 10 minutes or until al dente; drain. <br />      2. In a large skillet over medium heat, fry onion in oil until <br />browned. Mix in tuna and mushroom soup. Stir in sour cream and heat through. <br />Mix together the cooked egg noodles and sauce and serve.</p> <p>I served this casserole with steamed frozen peas. </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji_9VrAE_kqoJrcbQsur5ggtdb5GUJRmhh22JInmD3D9_ZgGWEzwz5wIfYjtQuC1e_NCWtJSp0nC79KTGHC92xLvPkjQOO_ykAxbtauPzOjLn6uPfy51Y3lSuwUtdHNM6xJLvzxSMzCac/s1600-h/signature%5B4%5D.png"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="signature" border="0" alt="signature" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyFkpB6-uXVgLqWbAFasbSKiJNkwMdGlS9QLu1KjsidLBmWtEQbOT9UDbpqfK7LjhEjlIJLXG3akzNKFYgTxxayXdz6S3Ak0VWktVc9to07ZEopCdEhyphenhyphenxGqaTtvISEfoqYrViRS28XrgI/?imgmax=800" width="149" height="117" /></a></p> Tammyhttp://www.blogger.com/profile/05396880852810370044noreply@blogger.com0tag:blogger.com,1999:blog-3954145093731756405.post-64486901947893918512010-02-25T07:18:00.000-06:002010-02-25T07:18:00.375-06:00Creamy Mustard Pork Chops<p align="justify">"Seasoned, browned pork chops simmer in a creamy mustard-laced mushroom sauce."</p> <p align="justify">This is one of the new recipes I’m trying this week. I used some of the homemade cream of mushroom soup, which tastes pretty good, but isn’t very appetizing-looking (so I didn’t take a photo). It’s also much runnier than canned soup, so it needs some extra simmering time to reduce and thicken. Otherwise, the sauce is quite flavorful. </p> <p align="justify">This recipe is from Allrecipes.com:</p> <p align="justify"><a href="http://allrecipes.com/Recipe/Creamy-Mustard-Pork-Chops/Detail.aspx">http://allrecipes.com/Recipe/Creamy-Mustard-Pork-Chops/Detail.aspx</a></p> <p align="justify"> <br />      <strong><font size="5">Creamy Mustard Pork Chops</font></strong><strong> <br /></strong>      Submitted By: Campbell's Kitchen <br />      Cook Time: 25 Minutes Ready In: 25 Minutes <br />      Servings: 4 <br />Ingredients: <br />      4 boneless pork chops, 3/4-inch thick <br />      1 1/2 teaspoons lemon pepper seasoning <br />      1 tablespoon butter or margarine <br />      1 (10.75 ounce) can Campbell's® <br />      Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free <br />      Cream of Mushroom Soup <br />      1/2 cup milk <br />      1 tablespoon Dijon-style mustard <br />      1 tablespoon chopped fresh parsley <br />Directions: <br />      1. Sprinkle chops with lemon pepper seasoning. Heat butter in skillet. <br />Cook chops 10 minutes or until browned. <br />      2. Add soup, milk and mustard. Heat to a boil. Cover and cook over low <br />heat 10 minutes or until chops are done. Sprinkle with parsley.</p> <p align="justify">I served these with brown & wild rice and green beans. </p> <p align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHMDn1c6u6YDhgbRrvMaYAXZxGfZ4RyunALOor8TIA64O5PuxGocFQrI6uj9ArvN2SAUczRlHkY2JAV9a9plGZ2QZV5klENxOh0xDM2Lzn1H3OLKYBZpCs0xZPS_ONjUGM8nECBtAo2uc/s1600-h/signature%5B4%5D.png"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="signature" border="0" alt="signature" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJndQ0NBUUhX8M7A64hE26PJC7at3npJkZKpn95yUGziSTLbOU-d-gWHPVq2k_uDXxlHw-qh08RUK81sYk3S7zj96BM_zlsuEuuwdYau3rzUyHWRzZMOlPJY-N72GPxavrBUvhs7oe0XA/?imgmax=800" width="153" height="120" /></a></p> Tammyhttp://www.blogger.com/profile/05396880852810370044noreply@blogger.com0tag:blogger.com,1999:blog-3954145093731756405.post-75364506324632315762010-02-24T18:05:00.003-06:002010-09-04T22:16:13.249-05:00Freezing Soupy Stuff<p align="justify">A couple of weeks ago I made some homemade cream of mushroom soup and put it in the freezer. My container of choice was zipper bags. With bags, the food freezes flat, so it doesn’t take up as much room, and is easily stacked in the freezer.</p> <p align="justify">One of the handy tips I share with people when they attend my freezer cooking class is how to fill those zipper bags with “soupy stuff” without making a huge mess.</p> <p align="justify">1.  You need freezer grade zipper bags and a deep container.</p> <p align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimtwZtrcgdgLYIkWxf0k1SYcE48Ix3k4IIyRjMwoimLgy-zYBWYW_Z-iXlbNGhWcSQmikmOtO_LVBzto3v6Lr9oUJbW4HdS4vs5NNJ0MvlwF_HEbDhVNbUY4x18TYhyzC0pXn7e493H-Q/s1600-h/02-09-10%20028%5B3%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="02-09-10 028" border="0" alt="02-09-10 028" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqZ3Hh2qtjk5lOjbfUObfNNguxYy3d377XDBFomub9_LLSalDKspfFJHNFrUG6JcDG-QAFuLceiTrJ9XlCq0AqxASCE6VTOIWyeVmbDSDTxzZvFxtEgn_Est-52zerw5yIZxCaFcUiNE0/?imgmax=800" width="467" height="351" /></a> </p> <p align="justify">2.  Tuck the open bag down into the container.</p> <p align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8vdwBBmydP9T1u1rggR66tT8dAfZJjWZLItZbTbO1MJgtQAzIeJz5BurNVwm4_1MOdWGqjG0uhVGTzuWbngsEIU-AMEgH0sfd8EfpTBHiMZuhN-Wq7zu4FHQWneZSQDN2Kg7q_xDuQN8/s1600-h/02-09-10%20031%5B4%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="02-09-10 031" border="0" alt="02-09-10 031" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9WlObVlp5-vpumLsw-hbsB2JkQZsR6zmSBWRMIwbXwKt7P4Ac8f9_rJkx4-n0_AJXEA8TsuVZuNhEhdiEQOdAhDsYiWHIclJeVErtfw7AjSVTuPH9l03QnoMCYqavPWilX4TAhbtb1vQ/?imgmax=800" width="419" height="559" /></a> </p> <p align="justify">3. Choose a container that allows the top of the zipper bag to be folded down over the top edge. If the opening is too wide, the bag won’t fit. Fold the top of the bag over the edge of the container by about 1/2”.</p> <p align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3aw5GbMjKm7Wi8A4EY_uHzvp4Uq_Gsbp_jnUnmvXUxBFbNJ926rV11u7Jv0j_E4YPSr0gMXA0iU0A17Fb3SZkcliV4JMdgQ1LFl0nTfS67PiAd73UyhnbGoj3hjkoGtOGAv95vyNzLuw/s1600-h/02-09-10%20033%5B3%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="02-09-10 033" border="0" alt="02-09-10 033" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2SszPDHB1ohbi49j66jPC3x58UftU2eGdE6RGQ3P9JJlvdrc6rYN1Lbiys-TjdI0FV5GoJYv1AFQiOGKwZH6Sedjqk9H8mWlsUUTQc7VACm3TBLUZKOgM_wtkUO6NmuPGunq-q5irSZA/?imgmax=800" width="429" height="323" /></a> </p> <p align="justify">Fill the bag using a ladle or small measuring cup. Stop filling at least 1/2” from the container top.</p> <p align="justify">4. Pull the top of the bag up and seal the zipper. Then pull the bag out of the container. Remove the air from the bags (I open the bag a little bit and <em>carefully</em> push the air out.) Seal the zipper again. </p> <p align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfJEXnnDEmU6AxP_GVjQpNukYj7PRfjlEA4EG25k_j3PsiPIAvovII5-hXyyslly3FA5SxDZkKXYn7X_VB-GWj8mRvsb3nucFNQ5H-4EaymLvnvu1p1U2lu08gn7LYJmRCvZNwND0WWTY/s1600-h/02-09-10%20035%5B3%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="02-09-10 035" border="0" alt="02-09-10 035" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxM60na009CdghhKqWVg5xjt7b4Ds6m-vNXd5EUSLh0mEbzrZivjpLR6HUM6anA5zXEZJdxJX1tBDUJhdZSUTit_GYI0FC_POA82rgbF8Sqi8OBI4ezGOUQIv2lQEiCyf0a8HfVYkQobU/?imgmax=800" width="378" height="502" /></a> </p> <p align="justify">5. The bags should be dated and labeled before filling, but if you forgot (ahem), use a Sharpie now. You can see how the bags are lying flat on a cookie sheet. This is how I transport them to the freezer in the garage, and I leave them on the cookie sheet until they are frozen. There are wire racks in the freezer and the contents of the bag would freeze around the wires if they weren’t on a solid surface. Don’t ask how I know that… </p> <p align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIy2C8FDfvGm2s1f4hME6-60sCcFxG9_o2RpwDXmQ8fjQ7SzY4oKQcr9Ie0EOELKtqtYzIWVu0tQeQvSSvPwkV3-KjwknodpAFTbZr25pzOp4Vs1AKYvNPg3Y4BzWdq_-jzp4mF2T9Q2g/s1600-h/02-09-10%20037%5B3%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="02-09-10 037" border="0" alt="02-09-10 037" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhwUb49WW-_RlCg-8kR5W10VkImtVG9w2I3A2EuARa_uiWoKennjWijuofbm1q0Nea0lKm9DeJ6xG-20osxJg5AuCNarEu_Txow4M1YMJYw-uv-P9y2f_2-5Zvky54I97HqUh2QZU0ueM/?imgmax=800" width="466" height="350" /></a> </p> <p align="justify">Sometimes with soupy or liquid contents, I double bag. Just slide the full bag into another freezer bag and seal. You can remove the double bag after freezing if you like. This is a great precaution to take in case the zipper fails on the first bag. Again, let’s not ask…</p> <p align="justify">This method can also be used for less soupy dishes like casseroles or vegetable dishes. Again, make sure to squeeze out the air – frozen air takes up freezer space and compromises the quality of your yummy food!</p> <p align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbEUg2n0gvCiCZ21IYamrkzHmmpSiEb8vahIMwMYOlRNJv9llCutju-I-oyCYvG_K96BMvif56nFccn_DZS1d8VIFDMVky5UBJCDgJ4qpLA4h-UrdEYB85kC6OJoVly1THaA-vs7MpqrI/s1600-h/signature%5B4%5D.png"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="signature" border="0" alt="signature" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigjleQaqbRtslYCO4Pdq_4Qi1mNbBJOMArw3PVrDzDtVe6EMypgQIsViVfUt_xMMasuAOtsj3yppmyRHec7r-dpoYsHeNmSv-JKK3iDxb04Y_Dsr_O_qFLt32szT8Xet5z04M0dg1OeRc/?imgmax=800" width="138" height="108" /></a></p>Tammyhttp://www.blogger.com/profile/05396880852810370044noreply@blogger.com0tag:blogger.com,1999:blog-3954145093731756405.post-89291619694573807282010-02-15T20:08:00.002-06:002010-02-15T20:09:30.476-06:00Menu Monday<p>I’m actually going to plan this week’s menu as I type…</p><p>Monday – Salmon, green pepper couscous (recipe to follow), green salad</p><p>Tuesday – <a href="http://livedangerouslywhileeating.blogspot.com/2009/02/fat-tuesdays-pancakes.html">Oatmeal pancakes</a>, scrambled eggs, link sausages, fresh fruit cup</p><p>Wednesday – <a href="http://livedangerouslywhileeating.blogspot.com/2008/11/soup-day-part-2.html">Fagioli soup</a>, homemade bread</p><p>Thursday – <a href="http://www.ourbestbites.com/2009/05/baked-creamy-chicken-taquitos.html">Baked creamy chicken taquitos</a>, black beans w/ cilantro, green salad</p><p>Friday – Homemade pizza, green salad</p><p>Salmon with couscous is one of my favorite meals. When I can’t grill it, I cook the salmon in the grill pan on the stove. Just dab with a little olive oil and sprinkle with a tiny bit of salt and pepper, then cook 3 to 4 minutes on each side. (I like my salmon cooked all the way through, thank you.)</p><p>Usually I just make plain couscous, using chicken broth instead of water. Tonight I wanted to add a little something to it, change up the flavor a bit, and a quick Google search brought me to this:</p><p><strong>Green Pepper Couscous</strong><br />Ingredients:<br />1 Tbsp butter or margarine<br />1/2 medium onion, sliced (about 1 cup)<br />2 medium green bell peppers, diced (about 2 cups)<br />4 medium cloves garlic, crushed through a press<br />1-1/2 cups water<br />1 cup precooked couscous<br />Salt and freshly ground black pepper to taste<br />Instructions:<br />Melt butter in a nonstick saucepan and add onion. Sauté gently for about 10<br />minutes, or until onion is golden. Add green peppers and garlic and sauté<br />for another 5 minutes. Add water and bring to a boil. Stir in couscous,<br />cover, and remove from the heat. Let stand for 5 minutes. Fluff with a fork<br />and add salt and pepper to taste.</p><p>Note: I only used half a bell pepper and two cloves of garlic, because Greg would like that better. Didn’t get a photo, but it was a pretty supper plate!</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLHouKPC2VJ_nwgIwBDF4eS6MZlF0n5u35Gfsvvi6GKGVfdkzynGinYpL7xIKQ7bYMSUsVjDuO3XKmIaegR0NNiE8nBm8O89cFHM0jvcKhoYXJvrhbd3r4qOnd8O73E86ELMPCTCrn0ag/s1600-h/signature%5B4%5D.png"><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; DISPLAY: inline; BORDER-TOP: 0px; BORDER-RIGHT: 0px" title="signature" border="0" alt="signature" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtRJNvINwTr7dcDYcfwlEYe8caxN547bWiOuRTKnB6PoejTR_nLaWbmBYrsmFF-J-X7w5k5RJagK4T8dcR5d5cUELjknuaLY-pKd09e7IqlPubja1MMG9iXLiwUWL57p1jYWnIYmhyYXs/?imgmax=800" width="140" height="110" /></a></p>Tammyhttp://www.blogger.com/profile/05396880852810370044noreply@blogger.com0tag:blogger.com,1999:blog-3954145093731756405.post-13176299440441892452010-02-14T20:43:00.001-06:002010-02-14T20:43:28.127-06:00Surf, Turf, & Love<p>We celebrate St. Valentine’s Day, but it’s usually understated and simple. Some flowers and a candlelit steak supper. This year was only a little different.</p> <p>Yesterday we came across a “surf & turf” special at a big grocery store in Lincoln. This included two 5-ounce filet mignon steaks, and two 5-ounce lobster tails for one very reasonable price. I looked at Greg and said, “I haven’t bought you anything for Valentine’s Day yet, have you bought me anything?” He shook his head “no”, and I said, “So we get this and it’s ‘Happy Valentine’s Day’ to us? He smiled and nodded.  </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcCtdrtevXqfVrx5q-bUq1-RYiEkOhpZpYyvQU_RW9Y22yfOiTPOBrTs3v_lUDoYWva_ubJngWMWOd-Lq_m8968vBTDwL1QGAQyc_u5xbjrtUESP4LG1Fo3YY4Zx_-GcevW0G0jk0r2mQ/s1600-h/02-01410%20021%5B4%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; margin-left: 0px; border-top: 0px; margin-right: 0px; border-right: 0px" title="02-01410 021" border="0" alt="02-01410 021" align="left" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH2GADZ9BXJrOVCCIF4oZuyMteYzFFtFYC5z2pPDn5eC5DlyAZeJLHtWTLeOKDDeNKbS8U76rvACmP7LJMNzOS27YJgsuuZXqi2RJqrBZTu5gg2kg8BHdjZUnoKzs2R56jtYDMJlo1TxU/?imgmax=800" width="420" height="316" /></a>We’ve eaten lobster many times, but only cooked it once, when Nick was a baby and there was a deal on them at a local grocery. That’s like, twenty-five years ago. Hmmmm…</p> <p> </p> <p>So we thought we’d grill both the surf and the turf, but awoke this morning to a snowstorm, the wind howling, and freezing cold temperatures. Ack. No grilling outside today. We do have a cast iron grill pan, though, and that worked great for the filets. After doing some research online, we decided to boil the lobster tails. Instructions were for boiling salted water, and cooking for one minute per ounce of weight. Easy enough. </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSVXdDzD-UpIcI-oHUJsn_fsYvOGq2fb5_wvJLfKh8ha-YAYwD9Hn2MxXjjIoqlhBYfFZxGgBa1CDGuGS8o8aQtWPgYYJE8YjB5xuUfvTtMt9RMj8IlmAQoiCXy8mn17BKErGHO8q79us/s1600-h/02-01410%20025%5B4%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; margin-left: 0px; border-top: 0px; margin-right: 0px; border-right: 0px" title="02-01410 025" border="0" alt="02-01410 025" align="left" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkF4J13xRDtc0KLotU1E6IkUlPtXnvkDkxbDPDiGE_U3ueg4a0UnbWCWC9LuMha8nWqqF73UrsPthYdtc2dgcCGwPU2wcGAojM5-KDB_kajFSZJjR_fnOai8uGyuBm1jpJf84Y7AMrRdw/?imgmax=800" width="431" height="324" /></a> </p> <p>Greg grilled the steaks, then while they rested, he boiled the lobsters. </p> <p> </p> <p> </p> <p> </p> <p> </p> <p> </p> <p> </p> <p>Five ounce tail<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipnjd0j3kiXiAsqb6qdtjrltvlg6RaBA8qCNRq1D_4M7opDBwKrADIZcC8HJhuwgEGqz9koWV_8_FDb3WAsATpSUFF_hmbo36rMHfTEbapGQ9ZMmB7-lJX6ftzPzUaRgngnqyJDS3FUUI/s1600-h/02-01410%20029%5B4%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; margin-left: 0px; border-top: 0px; margin-right: 0px; border-right: 0px" title="02-01410 029" border="0" alt="02-01410 029" align="left" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjSC5hP_5L__h0EiQG1SdZOI_MylNfe2nzMY09SzgkxeGOD68JFRiiBNP0qOlkC7LcYdkDuE3ks704xuhnTkd_W1ERkjuipg_YffPY_EMiriyKWJicK-4IVYIwztK6vof-ZMUumEXt8Qk/?imgmax=800" width="439" height="330" /></a>s, so they cooked for five minutes…</p> <p> </p> <p> </p> <p> </p> <p> </p> <p> </p> <p> </p> <p> </p> <p> </p> <p>Sorry this last photo is a little blurry. By then, I’d had<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRuwu7JYwqTropm9yUmkO0nPH6eldYvwyM84gvGWamROEUUf6F3pgY5CI14CvtMyxaveVR8VAT7Lz5IALb0eJJ_UohPW3MGBKXDgQdzoaGVWh0IvJKEPgknE8dvUiOxgMYLAZRGS16okk/s1600-h/02-01410%20030%5B4%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="02-01410 030" border="0" alt="02-01410 030" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgilkxdGI5RJlrgSgXdCNQWn1XqxChU9yYzL3gRTlV5AsMfdAkpx_kqJ8LoinJGh9ClDWekmOQN0hk1C2ZQEd8r7aAU5TkfJdUKE3jZaXpGg6SiXcScFMM2-HGq9D5S11X1oq7ZC9d5zuI/?imgmax=800" width="443" height="333" /></a> </p> <p>a little bit of this:</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzDiZmviULGRy9OAExtU3WW4hUUO3V8b3IDkgh0VTXhzw4bQ0QAuXnFh5Jax5q6Fo5BH8T7CRmGUa_WyX592AbNOXFtfH-knACTNHPP5hV8DIbWtUFmxNovAf0Bw1nwrpSk7w7IcN85gs/s1600-h/02-01410%20026%5B4%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="02-01410 026" border="0" alt="02-01410 026" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-vAhyfOCjDdRdJE1R7X2-xuXI20scMli0cowrlAgktT58vuq2tqlCjmMVjWhGYLxPnrpzc2OnWTenX5bh5EOhDzSrLkIWgpJG-5Y3p6A3NIQlUzBRnwJMX8DrTqpxvyBYJn6k44Uj39k/?imgmax=800" width="396" height="527" /></a> </p> <p>(Columbia-Crest is one of the wineries we visited when we went to Seattle. This merlot-cabernet blend is perfect with beef.)</p> <p> It was a lovely meal with twice-baked potatoes, garlic bread, and a fresh Caesar salad. I was too busy feasting to get a photo, though. :o)</p> <p>I love when we work together and then enjoy the end results together. Happy Valentine’s Day!</p> <p></p> <p></p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguy5V68RsZWPG8d3B89hRDIbQ6sfmLcCDgzEsvQ01DQO8jy-7ZsTgf9_Ux2A_I1p9MY9U1svIquWTtG7nl0X_-hVjE5wnGO_iSELOMno-UD3NryPimXyAhLkcd5AiOVKXIq6qmfumUW4c/s1600-h/signature%5B6%5D.png"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="signature" border="0" alt="signature" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUqWJaHPWY1FdxelUESbwaIX5usS_ZAEX8lItb5O5LaKg5lP-RhRKvBaOoHHaeIHOSgMQv58RXjs2mwjwHWqf1qBYTBXnbQHyAY76zpgmteynO7HNZyvCK0YWrbyAAMoAvlwgNdJq4gzM/?imgmax=800" width="135" height="106" /></a></p> Tammyhttp://www.blogger.com/profile/05396880852810370044noreply@blogger.com0tag:blogger.com,1999:blog-3954145093731756405.post-29225917691179728922010-02-09T17:05:00.002-06:002010-09-04T22:16:40.532-05:00Homemade Cream of Mushroom Soup<p><em>We all know that homemade is fresher and more nutritious than processed, and that’s definitely true for canned “cream of …” soups.  The other day I came across a recipe for cream of mushroom soup made in the Crockpot, and stored in the freezer, from </em><a href="http://crockpot365.blogspot.com/2008/05/homemade-cream-of-mushroom-soup.html"><em>A Year of Slow Cooking</em></a><em>. This is right up my alley – and I’ll recommend this blog at my next Freezer Cooking class in April.</em></p> <p><em>So yesterday I got the baby down for a nap, and headed to the kitchen. It just takes a few minutes to wipe off two pounds of mushrooms – looks like alot, huh? They filled up the Crockpot, too, after being cut into quarters. Throw in the spices and squeeze in the lemon juice, then add the broth and water, and walk away for eight hours. Can’t get too much easier, I think.</em></p> <p><em>Here’s the recipe as it’s printed on the original blog, with my comments following:</em></p> <p><strong>Cream of Mushroom Soup (Crockpot)</strong></p> <p>“This recipe is for a LARGE Crockpot. Don't attempt these proportions in anything smaller than a 5qt.</p> <p>--2 lbs mushrooms <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRxVWShqDMPaCNuUEpisQ5Btcd8s_lVbAGsf1kuTOqRYE_dGdWQWZrW2sOoDbL8k_CHs3Ih3_0sXUz4Xu7zU1X9LeBcZYmWGsqVBAYdejp-xTR2XwbN9iLwegxQuY8WIuExP5FOQoPHY0/s1600-h/02-09-10%20019%5B8%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; margin-left: 0px; border-top: 0px; margin-right: 0px; border-right: 0px" title="02-09-10 019" border="0" alt="02-09-10 019" align="right" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRAF5tLpNkyYbciywFX25amgf1iSINZhQa8ufXypvuTrAW6bdIU0fBTqbhtBS1drACtGCYxuGGUDyhPY-Ue6m43Wazb829WTX8E4m6XiGH3c9lNgakvFkcqyfAkFVTiiIwlS2L2geEi6A/?imgmax=800" width="356" height="268" /></a> </p> <p>--2 cups water</p> <p>--2 cans (4 cups) vegetable broth</p> <p>--1 qt of milk (to add later)</p> <p>--juice of 1 lemon</p> <p>--1/2 t salt</p> <p>--1/2 t pepper</p> <p>--1 T dried minced onion</p> <p>--2 T Italian seasoning</p> <p><strong>The Directions:</strong></p> <p>Wash your mushrooms well and cut them into fourths. Put into your stoneware and add the spices and lemon juice. Pour in the vegetable broth and water. Cover and cook on low for 8 hours.</p> <p>CAREFULLY use an immersion hand blender and blend until soupy. If you don't have an immersion hand blender, very, very carefully blend in batches in a regular blender.</p> <p>Stir in an entire quart of milk. I used fat free cow's milk. You can use any percentage you'd like; even cream.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Rm3RlUHxwVDUGYqXzTAH2V4hkqRm-SlC_s6tNrzvNytESh7NrYQhNv38sln6eJAy_HvzlT0WtpyZt8EdGy9fHPNbqRxKS_IBPN6SeA6NtC4rJHyA4rB5Ha9stFQMfhNbtr693A7MiEM/s1600-h/02-09-10%20025%5B4%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; margin-left: 0px; border-top: 0px; margin-right: 0px; border-right: 0px" title="02-09-10 025" border="0" alt="02-09-10 025" align="right" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX6At0UgIVWl6vW95LwQambWQjKK96zSrIWzxoOb2zu1Ea2iPATPox17AfToZ-HgIJJkz_NvtsBc7toXxu9VJJUxiRhro9fF4oQK3yhPgOOeQ7wlJTdxPZWV84sE_NOKslVvYIh2LJsdE/?imgmax=800" width="301" height="227" /></a> </p> <p>Let cool on the counter for quite a few hours, then pour into freezer bags to store or plastic containers. I used 2 cups per bag--which is 16 fluid ounces. A can of cream-of-soup is 10 ounces.”</p> <p><em>This smelled amazing while it was cooking! After I blended the mushrooms, the crock went into the frig overnight. This morning I added what was left of a pint of fat-free half & half and a little bit of heavy cream, then added skim milk to make the 4 cups. It’s bagged and in the freezer, and I think will add so much flavor to any recipe that calls for canned cream of mushroom soup. Yes, it’s runnier than the canned stuff, but could easily be thickened if desired. </em></p> <p><em>I’m going to leave it in the freezer until next week, then will use it in a recipe. If it’s awesome, like I suspect, I’m going to make another batch just so I have plenty on hand.</em></p> <p><em>Enjoy!</em></p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxzVljAM9MqK0N1GB2W-akuTDe0uxPSiE1OqtCEtdOUza8peHWBXjNk4a1NIPdarmBY9GNcw9rJlr9iZmDU1sTa-lRzOjPLkwjYMXA_h_9gIeXsBetmV_PRfsdyUH1pDUz1P7TlSzKejg/s1600-h/signature%5B3%5D.png"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="signature" border="0" alt="signature" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfdfTYVf5uGaLK4Pt7RVEAJ3rSUxT1a_GrIWO38jSb10oZUdzO2w14j3cHCMbHoceMOBYPi_3bKXWtVqQDc3Z7WWfei1bQXago0DJsrWMlQtHxaUXwisnXV3t5ggKxQc7klFa0g_x_t9c/?imgmax=800" width="101" height="79" /></a></p>Tammyhttp://www.blogger.com/profile/05396880852810370044noreply@blogger.com0tag:blogger.com,1999:blog-3954145093731756405.post-36956523001817654872010-02-08T11:56:00.001-06:002011-02-01T11:21:44.429-06:00Menu Monday<p>Okay, so I braved the Arctic air (the icy wind just takes my breath away) and did a quick inventory of the freezer so I could plan our meals this week. I didn’t purchase any groceries this weekend except for the few things that Greg and Jess each picked up when they were in town, so we’re working out of the freezer and pantry this week.</p> <p>Sunday – Super Bowl food included steak quesadillas (thinly sliced a leftover grilled rib-eye from the frig), homemade “refried” beans (cooked in the Crockpot, then blended smooth), homemade salsa from the freezer, and tortilla chips. That one steak made enough quesadillas that we all ate our fill for supper, and there was plenty left for Greg and Jess to take for their lunches today.  Jess whipped up some chocolate banana bread pudding for dessert. She got the recipe from a Williams Sonoma Desserts cookbook I picked up at the library. </p> <p>Monday – Pork-fried rice (leftover pulled pork, plus a couple of pork chops from the freezer that need to be used) using a bag of frozen Asian veggies. I bet Greg would pick up an order of crab rangoons and eggrolls on his way home…</p> <p>Tuesday – Turkey mignon, baked sweet potato, steamed broccoli, whole grain rolls</p> <p>Wednesday – <a href="http://www.recipezaar.com/Crock-Pot-Chicken-W-Black-Beans-and-Cream-Cheeseyum-89204">Crockpot Chicken w/ Black beans and cream cheese</a>, green salad (I’ll use corn frozen last summer, and homemade salsa)</p> <p>Thursday – Spaghetti w/ meat sauce (sauce made using homemade tomato sauce from the freezer), green salad, garlic bread</p> <p>Friday – <a href="http://www.ourbestbites.com/2009/09/southwest-burgers.html">Southwest Burgers</a>, chips, fresh veggies w/ dip</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkb6F-7k0Q9XrGpxvV6gJBfx60qSFs1LYvfCisHvy1vGcjxcu_s2YkTDbBzT0GVDAUw9OJsv26kPn_xyYmTx4309gj3W6Gmv3omXo4qBUz21QoXuwSRptBco62mS2NnqEP4dCmJMx-0Pw/s1600-h/signature%5B3%5D.png"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="signature" border="0" alt="signature" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir9hb-Nbbskq7juf7DAJ_ziS-iKrLgtDRNvIw90U74NJTr8AROxDCjRHV_cJGmbg4Me-ALOsippLSZCwumjkTdFuCjQy95QHnJNrHfQlLFatk3tjxetuFE7UO8cs8u2eEU68GhJraPbMM/?imgmax=800" width="101" height="79" /></a></p> Tammyhttp://www.blogger.com/profile/05396880852810370044noreply@blogger.com0tag:blogger.com,1999:blog-3954145093731756405.post-9117995771909280292010-02-01T14:16:00.002-06:002010-02-01T14:44:50.754-06:00Menu MondayThe weather wasn't half bad yesterday, so Greg fired up the grill and I thawed some steaks. Yum!<br />Sunday - <a href="http://thepioneerwoman.com/cooking/2009/09/grilled-ribeye-steak-with-onion-blue-cheese-sauce/">Grilled rib eye w/ Pioneer Woman's bleu cheese and onion sauce </a>(<em>so</em> good!). Greg had a baked potato, I had mashed cauliflower. We finished the leftover creamy mushrooms from last week.<br /><br />Monday - Beef burritos, "refried" beans (from the crockpot), salsa & chips, green salad<br /><br />Tuesday - Salmon, <a href="http://busycooks.about.com/od/ricerecipes/r/creamyricepeas.htm">Creamy Rice Pilaf w/ peas</a>, green salad, whole grain roll<br /><br />Wednesday - Pulled pork (shoulder roast in the crockpot) sandwiches, coleslaw, sweet potato oven fries<br /><br />Thursday - Cheesy chicken vegetable soup, homemade bread<br /><br />Friday - Turkey/sage sliders, chips, veggies w/ dip<br /><br /><a href="http://www.mylivesignature.com/" target="_blank"><img style="BORDER-BOTTOM: medium none; BORDER-LEFT: medium none; BACKGROUND: none transparent scroll repeat 0% 0%; BORDER-TOP: medium none; BORDER-RIGHT: medium none" src="http://signatures.mylivesignature.com/54485/317/9065CB1758FDD7CAAE44D14821E50FF2.png" /></a>Tammyhttp://www.blogger.com/profile/05396880852810370044noreply@blogger.com2