tag:blogger.com,1999:blog-73809793297990700432024-03-05T09:12:58.624-08:00FoodA collection of my favorite recipes from various sources, including my own brain.Nanhttp://www.blogger.com/profile/12607231961543237279noreply@blogger.comBlogger51125tag:blogger.com,1999:blog-7380979329799070043.post-7476756496911317452012-06-16T20:27:00.001-07:002012-06-16T21:20:24.401-07:00Bacon Bleu Cheese Garlic Sliders<br />
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These were so good I just had to share! I Instagrammed my way right through this recipe.<br />
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2 pounds 90% lean ground beef<br />
10 strips precooked bacon<br />
4 oz. (container) crumbled bleu cheese<br />
3-5 cloves of garlic<br />
1/4 cup yellow onion<br />
1-2 tsp. Worcestershire Sauce<br />
1/2 tsp. Seasoning Salt (like Lawry's)<br />
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Prepare by finely mincing the onion, pressing the garlic and chopping the precooked bacon into tiny bits. Next place all ingredients in a large bowl and mix together by hand until well combined. </div>
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Once combined, form little meatballs ever so slightly larger than golf balls and then squish them into adorable little patties that are cute enough you are thinking of naming them all and crocheting bonnets for them. Don’t do it. It will make it much harder to turn around and eat them and believe me… you really want to eat them!</div>
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When you are done forming them into adorable patties, admire them and imagine what all of that bumpy bleu cheese is going to look like once the sliders are grilled.<br />
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BBQ the sliders on a nice hot grill, turning only after the first side has some nice grill marks. Flip. Finish those puppies off and then bring them inside. Don’t overcook them. It would be so sad if they dried out. Dry sliders aren’t anywhere near as cute as juicy ones.</div>
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Serve on little adorable buns. We used hawaiian rolls. Lettuce (or coleslaw!), some mustard and mayonnaise… Heaven on a bun. Take them from amazing to FREAKING amazing by making some of <a href="http://thepioneerwoman.com/cooking/2008/03/onion-strings-oh-yeah-baby/">Ree’s super delicious onion strings</a> to put on top! ((hold me))</div>
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<br /></div>Nanhttp://www.blogger.com/profile/12607231961543237279noreply@blogger.com0tag:blogger.com,1999:blog-7380979329799070043.post-87706533253781270832010-08-28T19:31:00.001-07:002010-08-28T19:31:54.340-07:00Apple Pecan Salad and Coconut Chicken StripsOkay. It was DELISH.<br /><br />For the pecans:<br />Spiced Candied Pecans<br />2 1/2 cups raw pecans<br />1 large egg white, lightly beaten<br />1 tsp. vanilla extract<br />2 tsp. honey<br />1/4 cup sugar<br />2 tsp cinnamon<br />1/2 tsp allspice<br />1/2 tsp salt<br /><br />Preheat oven to 350F (just in case). Line a baking sheet with parchment paper.<br />In a large bowl, stir the pecans with the egg white until pecans are coated, then add vanilla and honey. Stir well.<br />In a small bowl, stir together the sugar, cinnamon, allspice and salt. Pour over the nuts and stir until evenly coated.<br />Spread in a single layer on the baking sheet and bake for 30 minutes.<br />Slide parchment paper (with nuts still on it) off of the baking sheet and onto a wire rack (or the counter) to cool.<br />Break nuts up into a bowl to serve or store at room temperature in an airtight container.<br /><br />For the chicken:<br /><br />Cut chicken breasts into small thin strips (mine were too large so I had to cook them for longer in the oven after frying them -- which was fine and actually crisped them up all the more). In a large bowl combine one can coconut milk and about 1/2 cup of buttermilk and 1 egg. Place chicken in this mixture, making sure all chicken is covered. Let stand (in fridge if you like) for about 20-30 minutes. <br /><br />In another bowl mix together the dry ingredients. I really had to play with it to keep it the right combination of ingredients. The more chicken I dredged in it the more chunky it became making it harder for the good stuff to stick to the chicken. I used approximately equal parts flour, panko bread crumbs and shredded coconut as well as a few tsps. of (Lawry's would be good) seasoning salt. (Follow your instinct on all of this.) If it's not sticking well after a while, add a little extra everything until it's dry enough to stick again. (We had LOTS of chicken so if you are cooking less you might not have this problem as much.)<br /><br />Dredge the chicken in the coconut mixture and place in about 1 1/2 inches of hot oil. Cook for a few minutes on each side (until dark golden-brown.) Remove to a paper towel lined plate. If the chicken is not fully cooked, place it on a baking sheet and bake for an additional 15 minutes.<br /><br />For the salad:<br /><br />1 head of red leaf lettuce<br />1 head of butter lettuce<br />1 pkg. crumbled feta<br />1 cup of dried cranberries<br />3 small apples (or 2 large), peeled and sliced thin<br />the candied pecans (you'll want a lot... trust me)<br />3 green onions sliced (I didn't use these but it begged for it.<br /><br />And your favorite balsamic vinaigrette dressing (homemade if possible because everything is better homemade!!)<br /><br />There you go! :^)Nanhttp://www.blogger.com/profile/12607231961543237279noreply@blogger.com0tag:blogger.com,1999:blog-7380979329799070043.post-28915337801927067592010-05-21T17:04:00.000-07:002010-05-21T17:06:27.374-07:00Mom's Spaghetti and Meatballs<input id="post_form_id" name="post_form_id" value="0b7de4d09d8ad1a8078d5307b79b3379" autocomplete="off" type="hidden"><div class="note_header"><br /></div> AKA The Best Spaghetti and Meatballs I've EVER tasted. Seriously.<br /><br />************<br />Italian Meatballs<br /><br />Basic recipe for Meatballs, Sunset Italian Cook Book; p. 24<br />Modifications by Joan Olsson<br />I’m giving the quantities used in their recipe. For sixteen of us I multiplied quantities by 1 1/2.<br /><br />5 slices day-old sweet French bread, crusts removed. Note: I used my favorite buttermilk bread from Costco.<br />2 pounds ground lean beef<br />1 cup grated Parmesan cheese<br />1 large onion, finely chopped (food processor) (Note: as in the Joy of Cooking recipe, I always saute the chopped onions in a little butter and olive oil until translucent.)<br />1/2 cup chopped (Italian) fresh parsley<br />1 teaspoon each (chopped) oregano leaves and (Kosher) salt (I used at least 2 Tablespoons of chopped fresh oregano.)<br />1/2 teaspoon pepper<br />2 teaspoons dried basil flakes (I love basil and always use more.)<br />3 cloves garlic, minced or pressed<br />3 eggs, slightly beaten<br />3 Tablespoons olive oil or salad oil (Please use olive oil!)<br /><br />Whirl bread in food processor - you should have 2 cups lightly packed crumbs.) In a large bowl mix together crumbs, ground beef, the 1 cup Parmesan cheese, the sauteed chopped onion, chopped parsley, chopped oregano leaves, basil, garlic, the slightly beaten eggs until well blended. Mixing is best done with your hands. form mixture into 1 1/2 inch meatballs. I use an ice cream scoop to help form portions. I put all the meatballs on a baking sheet until ready to begin cooking them.<br /><br />Heat olive oil in a wide frying pan over medium/high heat. Add meatballs, several at a time, and brown on all sides, shaking pan frequently so balls keep their round shape and brown on all sides. Remove from pan with a slotted spoon and drop into prepared sauce. When all are added, bring sauce to a low boil, reduce heat, cover and simmer for 45 minutes. Serve over spaghetti, cooked al dente, sprinkled with extra Parmesan cheese.<br /><br />Spaghetti Sauce<br /><br />This recipe makes a large quantity of sauce adequate for serving at least sixteen people. Amounts can be adjusted. Make this sauce before beginning to prepare meatballs.<br /><br />3 stalks celery, washed and cut into chunks<br />About 2 cups baby carrots or 2 to 3 regular carrots, peeled and cut up<br />1 large green pepper, cut into chunks<br />1 large or 2 medium onions<br />3 - 5 cloves garlic, minced or pressed<br />1/2 cup chopped Italian parsley<br />1 - 2 Tablespoons chicken soup base<br />olive oil<br />1/2 - 3/4 cup dry white or red wine<br />2 Tablespoons dried basil flakes<br />1 Tablespoon chopped fresh oregano<br />1/2 teaspoon pepper<br />2 bay leaves<br />2 cans ( 1 lb 12 oz each) tomato puree: I used 2 quarts of our home canned tomato puree<br />2 14 oz. cans diced tomatoes<br />1 14 oz. can tomato sauce<br /><br />Put celery and carrots through food processor. Saute in olive oil and butter in non-stick frying pan for about 5 minutes or until beginning to soften. Meanwhile, process onion and green pepper and add, with garlic, to other vegetables. Saute until onions are translucent. Add chicken soup base and wine and small amount of water if necessary. Simmer for several minutes - smells yummy! Put all in large dutch oven. Add tomato puree, diced tomatoes, tomato sauce, chopped parsley, oregano, basil, pepper, bay leaves, and salt to taste (May not need any added salt, depending on amount of chicken soup base used.) Simmer for at least 30 to 45 minutes or until beginning to thicken. Serve over cooked spaghetti. Sprinkle with grated or shredded Parmesan or Romano cheese.Nanhttp://www.blogger.com/profile/12607231961543237279noreply@blogger.com0tag:blogger.com,1999:blog-7380979329799070043.post-51163792555600761592008-10-09T18:21:00.000-07:002008-10-09T18:22:38.834-07:00Chicken Bacon Pasta Casserole<p>I made a super yummy dinner tonight.</p><p><b>Chicken Bacon Pasta Casserole</b></p><p>I know it's a mouthful to say and I promise you will eat it and end up trying to talk with you mouth full. Words like, "Ohhhhhh" and "Hmmmmmm" and "Donn moot dat in da fwidgdth yed... I wann moe." (Isn't that how that would sound with your mouth stuffed full of yumminess? I think so anyways. Sorta like that.)</p><p>So when I'm in the cooking mode and I know something is going to come out stinkin' delicious I always momentarily think, "Oh, I should take pictures of the process like my Buddy Ree does." But then I just get too in the zone... and I cook when I'm already starving and therefore in a hurry and therefore decide, "Nahhh... I'd rather just get 'er done and eat this grubbin' good faire." Yup. That's the thought process behind the fact that I never ever have pictures of food that I am either making or have made. The only time I'd be able to get a picture is after the family has devoured half of it and you will all thank me and agree with me that a half-eaten crock of casserole is hardly an appetizing and alluring image of a food that you want someone else to try.</p><p>So in the absence of any real pictures of food I have decided that heretofore, due to my lack of patience with a camera during meal preparation, the picture below will be substituted for any real picture of food. You should thank me. What this does is force your underdeveloped (due to the sensory overload it endures day in and day out at the invisible hands of the internet and television monstrosity) imagination to exert its sorry little self. </p><p> <a href="http://www.flickr.com/photos/7824515@N06/2928289758/" title="food picture substitute"><div style="text-align: center;"><img style="width: 378px; height: 228px;" src="http://farm4.static.flickr.com/3032/2928289758_644e4cb296.jpg" alt="food picture substitute" /></div></a></p><p>See? I'm helping you.<br /></p><p>You're welcome. Any time.</p><p>Now, for the recipe. And be advised that all amounts in pretty much any recipe I create are going to be "some of this and some of that" and "about this much" and "about that much" because when I am in the zone it's like art... I don't measure. Does an artist measure paint daubs? Don't answer that. If they do measure them I don't want to know about it because I am living in my dream world and using analogies to things with which I am wholly unfamiliar. </p><p>And <i>now</i> for the recipe! </p><p>And by the way, feel free to alter this thing until it makes you happy. Until it makes you sing (if casserole has a habit of doing that for you that is). Until it makes your olfactory glands explode with intense, never before felt emotion. And be aware while you are cooking this dish that, while it is delectably delicious and perfect for an Autumn evening, I do have a tendency to exaggerate just a wee tad... so if your olfactory glands and your taste buds don't actually break into the Tango, well... just blame it on my obsessive use of superlatives and my penchant for hyperbole.</p><p>And <i><b>NOW</b></i> for the recipe! </p><p>This is what I'll be sharing with you today:</p><p><a href="http://www.flickr.com/photos/7824515@N06/2928289758/" title="food picture substitute"><div style="text-align: center;"><img style="width: 405px; height: 244px;" src="http://farm4.static.flickr.com/3032/2928289758_644e4cb296.jpg" alt="food picture substitute" /></div></a></p><p>Miss Nancy says to put on your thinking caps and try really hard to imagine what you believe to be the picture of overt yumminess. (Anyone remember Miss Nancy? From Romper room? She never said my name when she looked through her magic mirror, which we later discovered was just a handheld mirror with the mirror part removed... because if she did say my name, she'd be saying her name and what televised preschool teacher ever says "hello" to herself in a magic mirror? No. I'm not bitter. But thanks for asking.) </p><p> Got the picture in your head? Good. Now I can tell you the recipe.</p><p>First you gather your ingredients. These:</p><p><a href="http://www.flickr.com/photos/7824515@N06/2927455135/" title="ingredients list CBC"><div style="text-align: center;"><img style="width: 457px; height: 279px;" src="http://farm4.static.flickr.com/3149/2927455135_573f824c45.jpg" alt="ingredients list CBC" /></div></a> </p><p>Plus whatever else you think would be good. Oh, and <i>(((gasp)))</i> I left out Butter. How could I have left out Butter? Oh well, I dare say Butter has enough friends that he's not dying for <i>my</i> attention anyways. That's why I'm not going back to change my formal ingredients list. It has nothing whatever to do with the fact that I'm too lazy to do it. No sir. It's just that I mostly don't want to raise Butter's Google page ranking. He already gets plenty of hits without me adding to the madness. Oops... and I forgot chicken broth too... but yup... still not feeling like editing my formal list. Sorry. </p><p>First you do all of your veggie chopping. That would be two veggies. The onions and the celery. Melt some butter (a few Tablespoons) in a deep skillet or dutch oven. I used my dutch oven because I'm lazy and want to wash less dishes. When the butter is almost all the way melted, throw in your onions and celery. Sauté them for several minutes until the onions are translucent. Next add in your corn. You may or may not need another little touch of butter. Continue cooking for several more minutes. While it cooks cut your chicken breasts (or thighs or whatever you've got) into cubes. When the onion mixture smells divine and the corn is cooked through remove to a bowl. </p><p>Right about this time you'll want to start a pot of water boiling and cook your vermicelli noodles.<br /></p><p>Again, if you need to add just a bit more butter to cook the chicken in, do so now. I usually like to use a little bit of butter and canola oil instead of all butter as it seems to not be as likely to burn. But do as you please on that front. Brown the chicken until almost done. Now add your bacon pieces, your fresh minced herbs as well as salt and pepper to taste. Give it a good stir and then add a few Tablespoons of white cooking wine and cook for another couple of minutes. Throw the corn/onion mixture back into the skillet/dutch oven followed by the cooked and drained vermicelli noodles. </p><p>Give it another good stir. Now add the abomination that causes atrial fibulations, your cream of mushroom soup, and then the sour cream, followed by the cheese. Stir all of this madness up together like as unto a witch stirring her evil bubbling gruel. Make sure to reserve some of the cheese to sprinkle on top. For what would a casserole be without a crustified crown of cheese, I ask? What?!</p><p>When it is mixed well and topped with cheese, sprinkle some paprika on it and place it in a 350° oven and cook for about 30 - 40 minutes. In my dutch oven it only needed 30 minutes to become piping hot.</p><p>And this folks... THIS is what it will look like when it's all done!</p><p align="center"><a href="http://www.flickr.com/photos/7824515@N06/2928289758/" title="food picture substitute"><img style="width: 408px; height: 246px;" src="http://farm4.static.flickr.com/3032/2928289758_644e4cb296.jpg" alt="food picture substitute" /></a><br /></p>Pull out of the oven and rapidly ingest whilst blessing me with a thousand blessings. (And don't forget that I warned you about my penchant for hyperbole.)Nanhttp://www.blogger.com/profile/12607231961543237279noreply@blogger.com0tag:blogger.com,1999:blog-7380979329799070043.post-43667128334631263032008-08-05T12:25:00.000-07:002008-08-05T12:26:24.517-07:00Quick and Easy Taco SaladThis recipe possibly seems like a total no-brainer to some but I know that sometimes in the evening I am so hungry and have thought so little in advance of dinner time that I am just too ravenous to come up with anything to eat. Here is about the quickest way I know to make a super yummy taco salad that you could even feed to guests and get compliments for. You don't have to tell them that it took you 8 minutes to assemble. It will be our dirty little secret.<br /><br />Here are your ingredients:<br /><br />1 Bag of Hearts of Romaine Lettuce (or whatever other lettuce you like)<br /><br /><center><a href="http://s305.photobucket.com/albums/nn229/nancypantslassy/?action=view&current=heartsromaine.jpg" target="_blank"><img src="http://i305.photobucket.com/albums/nn229/nancypantslassy/heartsromaine.jpg" alt="Photobucket" border="0" /></a></center>1 to 1 1/2 Cups Mexican Style or Tex Mex shredded cheese <center><a href="http://s305.photobucket.com/albums/nn229/nancypantslassy/?action=view&current=kraft_2.jpg" target="_blank"><img src="http://i305.photobucket.com/albums/nn229/nancypantslassy/kraft_2.jpg" alt="Photobucket" border="0" /></a></center>1 Store bought rotisserie Chicken (Just the meat folks. No bones please. This is about the only step that requires more work than mindlessly opening a can or bag and haphazardly dumping.) <center><a href="http://s305.photobucket.com/albums/nn229/nancypantslassy/?action=view&current=rotisseriechicken.jpg" target="_blank"><img src="http://i305.photobucket.com/albums/nn229/nancypantslassy/rotisseriechicken.jpg" alt="Photobucket" border="0" height="213" width="285" /></a></center>1 Can black beans (drained and rinsed) <center><a href="http://s305.photobucket.com/albums/nn229/nancypantslassy/?action=view&current=102980.jpg" target="_blank"><img src="http://i305.photobucket.com/albums/nn229/nancypantslassy/102980.jpg" alt="Photobucket" border="0" height="192" width="192" /></a></center>1 Can olives (drained) <center><a href="http://s305.photobucket.com/albums/nn229/nancypantslassy/?action=view&current=OT236187S.jpg" target="_blank"><img src="http://i305.photobucket.com/albums/nn229/nancypantslassy/OT236187S.jpg" alt="Photobucket" border="0" /></a></center>3 Scallions (chopped up) <center><a href="http://s305.photobucket.com/albums/nn229/nancypantslassy/?action=view&current=scallions.jpg" target="_blank"><img src="http://i305.photobucket.com/albums/nn229/nancypantslassy/scallions.jpg" alt="Photobucket" border="0" height="338" width="220" /></a></center>Several handfuls of your favorite corn chips (broken up). My real dirty little secret is that I actually really like mine with <strike>coronary artery disease in a bag</strike> Fritos. <center><a href="http://s305.photobucket.com/albums/nn229/nancypantslassy/?action=view&current=504828_n1.jpg" target="_blank"><img src="http://i305.photobucket.com/albums/nn229/nancypantslassy/504828_n1.jpg" alt="Photobucket" border="0" /></a></center>1 to 2 Avocados (sliced up) <center><a href="http://s305.photobucket.com/albums/nn229/nancypantslassy/?action=view&current=avocado-main_Full.jpg" target="_blank"><img src="http://i305.photobucket.com/albums/nn229/nancypantslassy/avocado-main_Full.jpg" alt="Photobucket" border="0" height="187" width="289" /></a></center>Okay, so mix all of that up together in a big bowl. Just dump it all in and stir wildly. Let your pent up emotions out. It's <em><strong>quick </strong></em>taco salad, not <em>pretty</em> taco salad so therefore it doesn't have to look pretty. Don't you like how the name of it sets you free like that? It just has to taste darn good. And it will. I promise. Okay so in another smaller bowl mix the ingredients for the dressing. There's nothing easier than this. In all honesty when I make it I measure it in blops. But "one blop of this and one blop of that" doesn't sound very good so I'm giving you estimates of how much I use. Mix it all up and either dress portions of your salad individually (if you want to save any for leftovers this is the best way to do it) or dress the whole kit 'n' kaboodle at once because you'll likely consume the whole thing in one sitting.1/2 cup of Ranch Dressing <center><a href="http://s305.photobucket.com/albums/nn229/nancypantslassy/?action=view&current=21DCAE0QR5L__AA160_.jpg" target="_blank"><img src="http://i305.photobucket.com/albums/nn229/nancypantslassy/21DCAE0QR5L__AA160_.jpg" alt="Photobucket" border="0" /></a></center>1/2 cup of your favorite salsa <center><a href="http://s305.photobucket.com/albums/nn229/nancypantslassy/?action=view&current=salsa.png" target="_blank"><img src="http://i305.photobucket.com/albums/nn229/nancypantslassy/salsa.png" alt="Photobucket" border="0" /></a></center>1/4 cup of sour cream <center><a href="http://s305.photobucket.com/albums/nn229/nancypantslassy/?action=view&current=41454843-177x150-0-0.jpg" target="_blank"><img src="http://i305.photobucket.com/albums/nn229/nancypantslassy/41454843-177x150-0-0.jpg" alt="Photobucket" border="0" /></a></center>3 - 5 shakes of Tabasco Sauce <center><a href="http://s305.photobucket.com/albums/nn229/nancypantslassy/?action=view&current=tabasco_1.jpg" target="_blank"><img src="http://i305.photobucket.com/albums/nn229/nancypantslassy/tabasco_1.jpg" alt="Photobucket" border="0" height="317" width="212" /></a></center>1 Can diced green chilies <center><a href="http://s305.photobucket.com/albums/nn229/nancypantslassy/?action=view&current=101_3900001021.jpg" target="_blank"><img src="http://i305.photobucket.com/albums/nn229/nancypantslassy/101_3900001021.jpg" alt="Photobucket" border="0" /></a></center> That's it. Taco salad, whether I make it a little more gourmet or whether I throw it together in 8.2 minutes, is one of my favorite meals. It's because deep down I am part Mexican. I'm just sure of it. I'm just a really washed out Mexican. (And I realize fully that this meal doesn't really constitute real Mexican food. But work with me people.)Nanhttp://www.blogger.com/profile/12607231961543237279noreply@blogger.com0tag:blogger.com,1999:blog-7380979329799070043.post-39306073795679123392008-07-11T10:39:00.001-07:002008-07-11T10:40:10.300-07:00Beer Butt ChickenI posted about it on my regular blog. <a href="http://www.shawnanigans.net/?p=885">Link to a link to a link for Beer Butt Chicken!</a>Nanhttp://www.blogger.com/profile/12607231961543237279noreply@blogger.com0tag:blogger.com,1999:blog-7380979329799070043.post-26405016525045316492008-07-04T20:38:00.000-07:002008-07-04T20:43:45.569-07:00Perfection!These two recipes were perfect together.<br /><br /><a href="http://kalynskitchen.blogspot.com/2008/06/cucumber-and-yogurt-salad-recipe-with.html">Cucumber Dill Salad (I call it Tzatziki Salad)</a> I added two cloves of minced garlic some chopped chives and a bit of chopped fresh mint. It was better than fantastic. It was DELICIOUS!!<br /><br />We ate it with this divine <a href="http://kalynskitchen.blogspot.com/2006/03/rosemary-mustard-grilled.html">Rosemary Mustard Chicken</a>. I never knew chicken breasts could taste so heavenly.Nanhttp://www.blogger.com/profile/12607231961543237279noreply@blogger.com0tag:blogger.com,1999:blog-7380979329799070043.post-21458999805569745562008-02-05T18:11:00.001-08:002008-02-05T18:11:36.216-08:00Chili and Cornbread<p>This is what we had for dinner tonight and it was super duper yummy. You probably already have a favorite chili recipe but I'm going to post mine anyways. It's just a series of cans to be opened. </p> <blockquote> <p><b>Chili</b></p> <p>1 lb. ground beef</p> <p>1 large onion diced<br /> </p> <p>2 cloves garlic minced </p> <p>1 can Heinz chili style beans</p> <p>1 can black beans </p> <p>2 cans oregano and basil seasoned diced tomatoes </p> <p>1 small can diced green chiles</p> <p>1/2 cup beef broth</p> <p>several shakes chili powder</p> <p>several shakes cumin</p> <p>salt to taste</p> <p>Brown beef, garlic, onions and seasonings until cooked and onions are tender. Drain. Dump all canned items and meat mixture into large pot. Simmer for 1 hour. Top with cheese and a dollop of sour cream. YUM!</p> </blockquote> <p>It hit the spot tonight. Accompanied by a friend's recipe for Mexican cornbread, it was just perfect!</p> <blockquote> <p><b>Mexican Cornbread</b></p> <p>1/2 cup butter (softened)</p> <p>1/3 cup honey</p> <p>4 eggs</p> <p>1 small can green chiles</p> <p>1 can cream style corn</p> <p>1/2 cup shredded Monty Jack cheese</p> <p>1/2 cup shredded Old Cheddar</p> <p>1/2 cup buttermilk</p> <p>1 green onion, minced</p> <p>1 cup flour</p> <p>1 cup yellow cornmeal</p> <p>4 tsp. baking powder</p> <p> </p> <p>Cream butter, honey and eggs together. Beat well. Add chiles, corn, cheese, buttermilk and onion. Beat well again. Add dry ingredients (sift together ahead of time if desired... I didn't because I didn't have time and it turned out divine so I wouldn't worry about it if I were you.) Blend well. Pour into greased 9x13 baking dish. Bake for 45 minutes in a 350 degree oven. DELISH! </p> </blockquote>Nanhttp://www.blogger.com/profile/12607231961543237279noreply@blogger.com0tag:blogger.com,1999:blog-7380979329799070043.post-91341980401231718062007-08-31T20:26:00.000-07:002007-08-31T21:23:13.824-07:00Strombolis! Calzones! Pizza Pockets! (Whatever you want to call them!)Oh yum! I just made these tonight for the very first time and they were delicious! A huge hit with everyone!<br /><br />You will need:<br /><br /><span style="font-weight: bold;">For Dough:</span><br />1 1/2 cups water<br />2 Tbsp. Extra Virgin Olive Oil<br />2 tsp. Salt<br />2 tsp. Sugar<br />4 cups all purpose (or bread machine) flour<br />4 Tbsp. bread machine yeast<br /><br /><span style="font-weight: bold;">For Filling:</span><br />1 small onion diced small<br />1 tsp. salt<br />1 lb. Extra lean ground pork (can use ground Italian sausage of any temp. if you like to go spicier)<br />Italian Seasoning (can use fresh herbs if ya got 'em)<br />1 can/jar of your favorite pizza sauce (or about 2 to 3 cups of your favorite homemade pizza sauce)<br />Approx. 3 cups of mozzarella (or pre-shredded pizza cheese)<br /><br />Put all dough ingredients into bread machine and set to dough setting. Push start. (This is of course the easy, no fuss version! If you like or if you do not have a bread machine, make the dough as you normally would using any pizza dough recipe you like best.) [On a side note, I got my bread machine at a garage sale for $10 about 3 years ago. I love that thing! Keep an eye out for these at garage sales. People buy them with good intentions but a lot of people find that they just don't use them very often.]<br /><br />I took my dough out of the bread machine about 30 minutes before it "bing-ed" at me to take it out. I broke it up into 7 equal sized balls and put them in my oven on the "bread proof" setting (100 degrees) with plastic wrap covering them loosely. I let it rise in there for about 30 to 40 minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisNx2P3h_c8IIpd94q07GjAUIXGdozqjTjgFfVhiqJXY1UV3MmcXBRaXbxz8hZQY_kAmedQFzc8A3v1GnV68N0jUJOi_ElqlwXRb_GdMPlP9kkuYOwVG2TdXIxjN4zCH3gU_FjjvNMWvk/s1600-h/DSC_0537.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisNx2P3h_c8IIpd94q07GjAUIXGdozqjTjgFfVhiqJXY1UV3MmcXBRaXbxz8hZQY_kAmedQFzc8A3v1GnV68N0jUJOi_ElqlwXRb_GdMPlP9kkuYOwVG2TdXIxjN4zCH3gU_FjjvNMWvk/s400/DSC_0537.jpg" alt="" id="BLOGGER_PHOTO_ID_5105083486168629666" border="0" /></a><br />In a large skillet sautee the onion in a drizzle of Extra Virgin Olive Oil (EVOO) until tender. Season with about a tsp. of salt and a few shakes of your favorite Italian seasonings. Add the ground pork (or Italian sausage) and cook until there is no pink left. Add pizza sauce and simmer for about 8-10 minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYSiFEHmGmUsUIJ9E86J-KwCyCTOZVc4u_KPRZELk9_XcqSTzTtG0ZKESTIuSnYN9jQHMed7cMHDngN-kSNMrgAEpVSdEd3ByKwcj4luGBLBWcnrD_ogwaUVnTEKmtoQqF8qvdmgfiCDk/s1600-h/DSC_0538+%281%29.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYSiFEHmGmUsUIJ9E86J-KwCyCTOZVc4u_KPRZELk9_XcqSTzTtG0ZKESTIuSnYN9jQHMed7cMHDngN-kSNMrgAEpVSdEd3ByKwcj4luGBLBWcnrD_ogwaUVnTEKmtoQqF8qvdmgfiCDk/s400/DSC_0538+%281%29.jpg" alt="" id="BLOGGER_PHOTO_ID_5105083473283727746" border="0" /></a><br />Roll out one of the balls of dough. Place a large spoonful of filling on half of the dough, leaving about 1/4 inch around the edge. Top it with a handful of cheese. Then fold the empty side of the dough over the filled side and press down around the edges. Fold the bottom layer of dough over the top layer and pinch together again, sealing the filling in. Place on cookie sheet or pizza stone and repeat until all are filled and sealed in this manner.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge33FklrywiNu1Wz304yx1PRc5y7RYCh-AUZ2MBTrKNAuyRG13EsyeIJCrRFa1aUZNTeb-g1Adco2Qonb2TxlVoWC3DRR6-KDcp061Rs0MSrWEGYSo9lhwxUaU1KvXSY79xZ0Qb3FK8uw/s1600-h/DSC_0535+%281%29.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge33FklrywiNu1Wz304yx1PRc5y7RYCh-AUZ2MBTrKNAuyRG13EsyeIJCrRFa1aUZNTeb-g1Adco2Qonb2TxlVoWC3DRR6-KDcp061Rs0MSrWEGYSo9lhwxUaU1KvXSY79xZ0Qb3FK8uw/s400/DSC_0535+%281%29.jpg" alt="" id="BLOGGER_PHOTO_ID_5105083481873662354" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5BnIuYpts3Xul97Hx0F4HrcRA1YXBH-aiRawQmfk-XA2NQzzOwTFrK6n6gUbMHsmbdftifputVhMuA65K9TqI531jJvxvl-vPQGDslEyh2Etw6acuxf_v-R3fmQfgTfho_toFZzCxfTM/s1600-h/DSC_0542+%281%29.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5BnIuYpts3Xul97Hx0F4HrcRA1YXBH-aiRawQmfk-XA2NQzzOwTFrK6n6gUbMHsmbdftifputVhMuA65K9TqI531jJvxvl-vPQGDslEyh2Etw6acuxf_v-R3fmQfgTfho_toFZzCxfTM/s400/DSC_0542+%281%29.jpg" alt="" id="BLOGGER_PHOTO_ID_5105083503348498866" border="0" /></a><br />Bake in a 425 degree oven for about 20 to 25 minutes, until just golden brown. Remove from oven and enjoy! Caution: They will be very hot inside!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrRrcxdsV2ybZwWDc9PjcHR0TNUnjrbh-7fcjChu1bm6vuFRvt7ET4rZL4xMKYVgphioV4lKeVgYgrlO-ifui6k9rC3H2YiaeYlf_sga8v0GIniXMUwmxIdf9Cfl_eI5zx1HM7zLc95KI/s1600-h/DSC_0544+%281%29.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrRrcxdsV2ybZwWDc9PjcHR0TNUnjrbh-7fcjChu1bm6vuFRvt7ET4rZL4xMKYVgphioV4lKeVgYgrlO-ifui6k9rC3H2YiaeYlf_sga8v0GIniXMUwmxIdf9Cfl_eI5zx1HM7zLc95KI/s400/DSC_0544+%281%29.jpg" alt="" id="BLOGGER_PHOTO_ID_5105083520528368066" border="0" /></a>We had them with Ceasar salad. A great combo.<br /><br />I decided to freeze the leftovers for another time.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY-7nFxtoTIM6d7wXqPk3L_SV7PGu1ZwKoZr34Qq5y34vDaCoIz12VfkbQNgo8JKTSoxYCmF7MpZDezVycl89tvUnmc0bLWw67f6LVGPU3ZciWpWZ3HoVq24FdxVobKWFKIRhOdLo461Q/s1600-h/DSC_0545+%281%29.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY-7nFxtoTIM6d7wXqPk3L_SV7PGu1ZwKoZr34Qq5y34vDaCoIz12VfkbQNgo8JKTSoxYCmF7MpZDezVycl89tvUnmc0bLWw67f6LVGPU3ZciWpWZ3HoVq24FdxVobKWFKIRhOdLo461Q/s400/DSC_0545+%281%29.jpg" alt="" id="BLOGGER_PHOTO_ID_5105084297917448658" border="0" /></a>Nanhttp://www.blogger.com/profile/12607231961543237279noreply@blogger.com5tag:blogger.com,1999:blog-7380979329799070043.post-28620283311333193442007-08-22T20:10:00.001-07:002007-08-22T20:10:53.716-07:00Chicken Soup for the Sickies.So since we all felt so awful tonight I decided that we needed chicken noodle soup. But I'm sorry, I have had enough of Campbell's Chicken Noodle Soup. Those mealy noodles. Those little bits of chicken that look more like cat food. So, yes even though I felt like poo poo I made homemade chicken noodle soup. Kudos to my hubby for going to the store to get the needed ingredients.<br /><br />Here's my recipe...<br /><br />5 boneless skinless chicken thighs (could have bones and skin if you don't mind all the extra work... I'm sure there would be more nutrients in there) cut into bite size bits<br />30 oz. Chicken Broth<br />4 Cups water<br />1 large carrot peeled and thinly sliced<br />1-2 scallions chopped finely<br />1/2 tsp. salt (or a little more perhaps)<br />1/2 cup finely minced fresh parsley (don't even think of using dried!)<br />1/2 large bag or 1 small bag egg noodles<br /><br />Put everything except for egg noodles into large saucepan/pot, bring to a rolling boil. Boil for a few minutes. Turn burner to low and cover. Simmer for approx. 20 minutes. Taste check for saltiness. If it needs more add it now. Then add the egg noodles and bring back to a boil. Once brought to a boil, turn burner back down to medium and cook until noodles are desired consistency, approx. 10 minutes.<br /><br />This was just what the doctor ordered tonight. Hit the spot. Hopefully we'll get back to feeling human again and maybe I'll be my regular blogging self once again.Nanhttp://www.blogger.com/profile/12607231961543237279noreply@blogger.com0tag:blogger.com,1999:blog-7380979329799070043.post-18098543470937250182007-08-06T21:23:00.000-07:002007-08-06T21:46:44.155-07:00Posting this here too....Because of problems with my blog I'm going to post this here for any who could not view all of it on the other blog. Sorry about the inconvenience!<br /><br />Oh, I just can't help myself. I love pictures!! I love it that I have you all scratching your head over today's mystery post. (It's really not that exciting but hey, it's fun keeping you in suspense!) I'll tell you what it is tomorrow.<br /><br />When we were on our way to California by way of Amtrak train, we had a bit of a layover in Portland, Oregon. We had to find a place to have lunch near Union Station on a Sunday afternoon. Pleasantly there just so happened to be a street fair going on only mere blocks away. Having been cramped in small spaces with little ones underfoot we were happy to go for the walk and enjoy the afternoon out and about rather than cooped up in the station.<br /><br />It was a <span class="blsp-spelling-error" id="SPELLING_ERROR_0">colorfest</span>. I loved looking at all of the handmade wares. Everything from clocks, to natural wood carved bowls, handbags (be still my beating heart) to brilliant home decor. On top of all that there was to ogle, the food was gorge-worthy. My husband and I ate the best lamb pitas I think we have ever had the pleasure of coming across. And do you think I was going to let that moment go by without being duly noted in the form of a digital image? I think not!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Qci0-fNRpQS1NGY6EqR04UTGbM91JUw7MPCwffPk1-Oy2n3uBzJMmUgjn11FGJQTPF7S8RXEZiggwlDNFH-R606O2ebEhzqtrYKQPb5sPx6MZ5duxnhEQdz2dn2-MAvmpEh5H01EWAQZ/s1600-h/DSC00405.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Qci0-fNRpQS1NGY6EqR04UTGbM91JUw7MPCwffPk1-Oy2n3uBzJMmUgjn11FGJQTPF7S8RXEZiggwlDNFH-R606O2ebEhzqtrYKQPb5sPx6MZ5duxnhEQdz2dn2-MAvmpEh5H01EWAQZ/s400/DSC00405.jpg" alt="" id="BLOGGER_PHOTO_ID_5095799105118536354" border="0" /></a>Drool. Drool. Drool.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9pacTfNx3NRCjxrv2hDC1Rvfh2Nalu5Vluv4Fk-pIfoAIg2E-7CzKUtgehYCJFsIHnZ6OUP80TMs_z67OIFjAiR0ACWVNhRxrUITIY0npsVwJK-uCCsuwSF21A6LCoT_f3gaoIsNkpwyC/s1600-h/DSC00407.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9pacTfNx3NRCjxrv2hDC1Rvfh2Nalu5Vluv4Fk-pIfoAIg2E-7CzKUtgehYCJFsIHnZ6OUP80TMs_z67OIFjAiR0ACWVNhRxrUITIY0npsVwJK-uCCsuwSF21A6LCoT_f3gaoIsNkpwyC/s400/DSC00407.jpg" alt="" id="BLOGGER_PHOTO_ID_5095799109413503666" border="0" /></a>Pretty pretty purses.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWiE6sqN-AmThZYysG3WgE6kWNvqvPJVF48hcA4-XGiuLQuKvhA_-hN-w1ajIZf9YXYxFBQJRDaq1zM3TQ0QzqK1kRn0g4y6FRyTzwSSz7YfOpJjtfJwFqlDXcdjWPespcZcVMQkJnFWYf/s1600-h/DSC00403.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWiE6sqN-AmThZYysG3WgE6kWNvqvPJVF48hcA4-XGiuLQuKvhA_-hN-w1ajIZf9YXYxFBQJRDaq1zM3TQ0QzqK1kRn0g4y6FRyTzwSSz7YfOpJjtfJwFqlDXcdjWPespcZcVMQkJnFWYf/s400/DSC00403.jpg" alt="" id="BLOGGER_PHOTO_ID_5095799087938667138" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqIFVxj003_vrGd9F84thQgVYhEF6-Aqub0d60rRgB2oqt9zmBggDvp2zunuJwzyzcdk8QzRNua1xGnNHIqQvQjauetLevAryT8XgSJMwzOs3r7I5p2hYvQ50Fx3A0GtYWt0GZ-W5ro9ps/s1600-h/DSC00404.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqIFVxj003_vrGd9F84thQgVYhEF6-Aqub0d60rRgB2oqt9zmBggDvp2zunuJwzyzcdk8QzRNua1xGnNHIqQvQjauetLevAryT8XgSJMwzOs3r7I5p2hYvQ50Fx3A0GtYWt0GZ-W5ro9ps/s400/DSC00404.jpg" alt="" id="BLOGGER_PHOTO_ID_5095799096528601746" border="0" /></a><br />I loved these baskets. It was a color feast.<br /><br />And dang, if only I was still into these... I was sorely tempted.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9bHF-yf2DeYe17N9Iu9U9FDGxcdPxc5uibAJJy4cD8G7sp0T3Yjvzw7dO6Ue8kkJBhyBsXIxQ-llduRgwboHqutJccxpnG3kqNxlsbFG7y9e1dnnSpmJhHWS0c1QJfSjrbiX4VSAvfWAI/s1600-h/DSC00417.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9bHF-yf2DeYe17N9Iu9U9FDGxcdPxc5uibAJJy4cD8G7sp0T3Yjvzw7dO6Ue8kkJBhyBsXIxQ-llduRgwboHqutJccxpnG3kqNxlsbFG7y9e1dnnSpmJhHWS0c1QJfSjrbiX4VSAvfWAI/s400/DSC00417.jpg" alt="" id="BLOGGER_PHOTO_ID_5095799118003438274" border="0" /></a><br />Okay, so that was the street fair. There were a lot more pictures but I don't want to bore the bile out of you.<br /><br />So you know that we went to family camp at Mount Hermon in the Santa Cruz Mountains. Every week of Family Camp all of the campers take the old train that winds through the Redwoods, on the very railroad tracks upon which I met my husband for the first time, and takes the whole lot of them (campers that is) to the Santa Cruz Beach Boardwalk. It's a gorgeous trip in an open air train car.<br /><br />So we all spent the day down by the sea and it was just delightful. The baby experienced sand for the first time ever (poor deprived little soul doesn't have a sandbox at home). He expressed his joy in this new texture by picking it up. By eating it. And by rubbing it right into his cheeks and eyes and hair and every other imaginable spot. Sadly, in doing so, he rubbed off all of his sunscreen and hence had quite a bad sunburn later.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiaCu2Gli_NQDq0qUk3BiXoj4ycfFJ8uIxm1FNEim5OJA8uOefgIzBOcEgUmcOlTOXiMnW68tdZMv0L3AThIcIKCj-MH0y0J3oAYgx4mYKMincYWiQSlryJb4ZjmTG6HcVJuhJu36yuOSs/s1600-h/DSC00452.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiaCu2Gli_NQDq0qUk3BiXoj4ycfFJ8uIxm1FNEim5OJA8uOefgIzBOcEgUmcOlTOXiMnW68tdZMv0L3AThIcIKCj-MH0y0J3oAYgx4mYKMincYWiQSlryJb4ZjmTG6HcVJuhJu36yuOSs/s400/DSC00452.jpg" alt="" id="BLOGGER_PHOTO_ID_5095801347091464914" border="0" /></a><br />Once he learned not to do that anymore he, like the rest of us, had a wonderfully exhausting day.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi26t2D1U18LozyqiqrqYtl7OQ5HFEMNgya_AH-SVTUFlzbAuKVBURo2oIadz_oS_sy6VsLHqxhGhy74lvfI7NvszvFG5rlj2d2E6ZxB-MHGY4_bAwfOIb5MSefINSu8Y4F0IxpagxIs6vG/s1600-h/DSC00457.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi26t2D1U18LozyqiqrqYtl7OQ5HFEMNgya_AH-SVTUFlzbAuKVBURo2oIadz_oS_sy6VsLHqxhGhy74lvfI7NvszvFG5rlj2d2E6ZxB-MHGY4_bAwfOIb5MSefINSu8Y4F0IxpagxIs6vG/s400/DSC00457.jpg" alt="" id="BLOGGER_PHOTO_ID_5095801359976366850" border="0" /></a><br />I love the Boardwalk. I have so many funny memories there. So many sweet memories. Some <span class="blsp-spelling-error" id="SPELLING_ERROR_1">stinkin</span>' scary memories. And I love this picture. It brings them all back.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5p2Y0sh5vahDcGyXHpx6XnVPmhodIjYdzX4gBkKxLo0c4X8ul9178zaNCcGWU6evd0JYyimjee3n0f92SA6fgk7FiAX8qoEwuPux884ftGP1uWZPEGycjroVFWPH7wMmsGI7zNPhQJ0d_/s1600-h/DSC00464.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5p2Y0sh5vahDcGyXHpx6XnVPmhodIjYdzX4gBkKxLo0c4X8ul9178zaNCcGWU6evd0JYyimjee3n0f92SA6fgk7FiAX8qoEwuPux884ftGP1uWZPEGycjroVFWPH7wMmsGI7zNPhQJ0d_/s400/DSC00464.jpg" alt="" id="BLOGGER_PHOTO_ID_5095801364271334162" border="0" /></a><br />So I love the Boardwalk. But I do not love <span style="font-style: italic;">everything</span> about it. <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Numero</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Uno</span>, why on God's green earth is there nothing <span class="blsp-spelling-error" id="SPELLING_ERROR_4">unfried</span> there to be purchased and consumed? Aren't there enough <span class="blsp-spelling-error" id="SPELLING_ERROR_5">granola types</span> in Santa Cruz to have created a real demand for organic, healthful, non-artery clogging foods at the Boardwalk? It's despicable. Luckily we had lunches packed so we didn't have to partake in any of the billions of calories that assailed us at every turn.<br /><br />Secondly, there is one ride there that needs to be put into the world's largest slingshot and sent into another galaxy. It's <span style="font-weight: bold;">evil</span>. It's <span style="font-style: italic;">hellish</span>. It's<span style="font-style: italic; font-weight: bold;"> </span><span style="font-style: italic; font-weight: bold;" class="blsp-spelling-error" id="SPELLING_ERROR_6">vomitrocious</span>. It's the Fireball. It's what is now known in our house as the Sinister Spinning Pendulum of Death. The beastly ride turns in circles, oh... I'd say at about the speed of light while swinging back and forth. Don't ask me what the world looks like at that speed. I had my eyes closed and every single muscle in my body clenched more tightly than ever. I actually left a semi-permanent indentation in my arm where my bracelet had been so forcefully impressed. The<span class="blsp-spelling-error" id="SPELLING_ERROR_7"></span> thing was of course attached to the ground but for pity's sake, there is no earthly excuse for that kind of machine. I wanted to hurl so badly and I went to bed that night curled up in the fetal position rocking myself and moaning to my husband, "Why?! Why did I do that?!" He said he had no pity for anyone stupid enough to go on the thing. (This is how we love each other you see. It's a symbiotic thing that you may not understand.) The Giant Dipper on the other hand is pure splendor. And for some unknown reason they sent us on a second go 'round with no explanation as to why. Yay! Almost made up for the horrible Fireball experience. Almost.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVyR9_oFNXFadbCixQcp_bdTQB3sPelf869O_gOCXy-VjGbqfkVPqu5e2-fJB-QdqcrYc5o6UfYn2ZxJxnfNaj9IJs8XC481taXIZ6554Nc9OOUBWUmzGqAn7GoyXu_Un5iUp_imfQbjyl/s1600-h/rides.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVyR9_oFNXFadbCixQcp_bdTQB3sPelf869O_gOCXy-VjGbqfkVPqu5e2-fJB-QdqcrYc5o6UfYn2ZxJxnfNaj9IJs8XC481taXIZ6554Nc9OOUBWUmzGqAn7GoyXu_Un5iUp_imfQbjyl/s400/rides.jpg" alt="" id="BLOGGER_PHOTO_ID_5095801351386432226" border="0" /></a><br />We ended our time at the beach by walking down the wharf so as to completely exhaust the children in order to ensure a quality night's sleep that night. (It worked like a charm by the way.) We surveyed the sea gulls with caution (if you saw the very white splattered state of the wharf you would understand the caution.) We watched sea lions. We saw a gorgeous Rolls Royce. Then we caught the train back to camp and fell into our beds.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgax86xAIUzcdyN88ucdyznlHaYoD4ZdRh6OiZgsTcEOccGnbL1RJHFy-lF_BU83yJOlUUbTWLx-_kimx2FNk1LTIco4nQs0spelshbKAg1rBc1eCh0-LEKDeM7z2a63Iph-57aW-lP7LFW/s1600-h/DSC00468.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgax86xAIUzcdyN88ucdyznlHaYoD4ZdRh6OiZgsTcEOccGnbL1RJHFy-lF_BU83yJOlUUbTWLx-_kimx2FNk1LTIco4nQs0spelshbKAg1rBc1eCh0-LEKDeM7z2a63Iph-57aW-lP7LFW/s400/DSC00468.jpg" alt="" id="BLOGGER_PHOTO_ID_5095804246194389794" border="0" /></a><br />One thing that I saw while walking along the sidewalk between the Boardwalk and the wharf was this sign:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFW12a4NTu_dozXNvQl0HcIsPum8_drPauCzmMwe49NAeTjIvKMwkJ0T_xTMs_3L9n8D5rtx6GJg4dGzWhirsi3fFjvF0WznfxBV3mb4o7PBpKd0lB7nOhucgFclGsKfUNUJzeOG3S-rr7/s1600-h/DSC00469.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFW12a4NTu_dozXNvQl0HcIsPum8_drPauCzmMwe49NAeTjIvKMwkJ0T_xTMs_3L9n8D5rtx6GJg4dGzWhirsi3fFjvF0WznfxBV3mb4o7PBpKd0lB7nOhucgFclGsKfUNUJzeOG3S-rr7/s400/DSC00469.jpg" alt="" id="BLOGGER_PHOTO_ID_5095804250489357106" border="0" /></a><br />I thought, wow... rarely do you see such a blatant call for such things. I know I need to change in so very many ways but rarely am I reminded of the fact by street signs. I then quickly realized that this was no spiritual charge to the peoples of Santa Cruz, it was merely letting people know that there was a change machine nearby. <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Hmph</span>. (Okay so I really knew it meant "change machine here" but still, I thought it could be just the thing for some poor soul who was looking for a sign from God that something needed to give in their life! Had to take the picture.)Nanhttp://www.blogger.com/profile/12607231961543237279noreply@blogger.com0tag:blogger.com,1999:blog-7380979329799070043.post-63811341046291770782007-07-30T19:08:00.001-07:002007-07-31T13:52:55.178-07:00Bacon Chicken on Roasted TomatoesYou all know the rest of the saying. "The way to a man's heart is through his stomach." Yeah, my husband thinks I'm a crazy loveable little freak when I leave pictures like the ones I showed you yesterday. But what really speaks to him is of course food! Sure he likes a good manly beef steak but he also loves a refined gourmet treat every now and then. And for pity's sake this one involves bacon. It might be a fancypants meal but since it involves bacon I dare say it could still fit into the manly meal category.<br /><br />Tonight I decided that I had had enough of eating with the children. No offense to the little darlings. I love them to pieces but every once in a while it's nice to eat in peace and quiet. So the children were fed early. They stuffed their faces with their vitamin and nutrient rich rations of Kraft Mac 'n' Cheese and quickly carted upstairs to watch a movie.<br /><br />Meanwhile I started our dinner. And oohhh was it yummy!<br /><br />First I started with 5 Campari tomatoes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9EjIlZM_czt0ds1VsSBx4rMsiCSXM4Lej74elRG7Fguah5_EM9n05L45mOE3qFixxgQu-ocC4kAi-lsPVUJQV_kNC5HPpd6d3g5BfxIP10-izQAEy3KTQRdxWj0JzV4NuuDZ6kbGe8ZOE/s1600-h/DSC_0113.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9EjIlZM_czt0ds1VsSBx4rMsiCSXM4Lej74elRG7Fguah5_EM9n05L45mOE3qFixxgQu-ocC4kAi-lsPVUJQV_kNC5HPpd6d3g5BfxIP10-izQAEy3KTQRdxWj0JzV4NuuDZ6kbGe8ZOE/s400/DSC_0113.JPG" alt="" id="BLOGGER_PHOTO_ID_5093170082622209682" border="0" /></a><br />I bought a whole box of them from Costco a couple of days ago thinking I would make salsa with them but oh dear... I think I now have other plans.<br /><br />I washed them and cut them all in half.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwotRwGKbhvbSIhb8ytlD42-h7Gw0OPN31A2MjUW_4UjCm-f4hEcYnZEuEeMkWOQndskngTZYIZMt8c1QBKaTwcIidCzSxkBnDR9aKpM86WwzHWsW4t9O6sG1xgbNfVmp2Nz35LwLSXiXF/s1600-h/DSC_0117.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwotRwGKbhvbSIhb8ytlD42-h7Gw0OPN31A2MjUW_4UjCm-f4hEcYnZEuEeMkWOQndskngTZYIZMt8c1QBKaTwcIidCzSxkBnDR9aKpM86WwzHWsW4t9O6sG1xgbNfVmp2Nz35LwLSXiXF/s400/DSC_0117.JPG" alt="" id="BLOGGER_PHOTO_ID_5093170099802078898" border="0" /></a><br />And I placed them all on a baking sheet lined with aluminum foil.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOgsMtJo0m7IyooZcUQep-7XVC99wgxCqigsIEZlS_QBhcAE_Yf-qZQzsIQNQrHL55XhF47s_-hjYvglypUFLbdC5g9dR6btXYawvFjAMI1yTLFZozVkgC122V38Z_jvvglexh2U31gvq_/s1600-h/DSC_0116.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOgsMtJo0m7IyooZcUQep-7XVC99wgxCqigsIEZlS_QBhcAE_Yf-qZQzsIQNQrHL55XhF47s_-hjYvglypUFLbdC5g9dR6btXYawvFjAMI1yTLFZozVkgC122V38Z_jvvglexh2U31gvq_/s400/DSC_0116.JPG" alt="" id="BLOGGER_PHOTO_ID_5093170086917176994" border="0" /></a><br />Then I thinly sliced four or five cloves of garlic. I bought a little pot of herbs early this Summer because my attempt at growing herbs from seeds was a royal failure. I've learned my lesson, baby seeds do about as well under my care as indoor plants do. They die cruel and torturous deaths. I went out to that and gathered a handful of the following (not a handful of each but a handful altogether), Rosemary, thyme, oregano and basil, brought them inside and chopped them up.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMwL7d0TQ8nHEoRly6BUFIiIumHX8NhwgBTfg0gZeGi2CXkm6tmxeDUjjPvZpsWRAOKdslWMH6Rdkt-LDxQ-0-SHME53py_QXpTGQaQTtd4WnIK6G0VzecpmuBNr1JDjtUmZbqSHTPcMfH/s1600-h/DSC_0121.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMwL7d0TQ8nHEoRly6BUFIiIumHX8NhwgBTfg0gZeGi2CXkm6tmxeDUjjPvZpsWRAOKdslWMH6Rdkt-LDxQ-0-SHME53py_QXpTGQaQTtd4WnIK6G0VzecpmuBNr1JDjtUmZbqSHTPcMfH/s400/DSC_0121.JPG" alt="" id="BLOGGER_PHOTO_ID_5093170134161817298" border="0" /></a><br />I covered the tomatoes in the sliced garlic and herbs and then drizzled them with olive oil and a bit of red wine vinegar, sprinkled them with kosher salt and placed them in a 275 degree oven for about 2 hours (I use the "roast" feature on my convection oven. Once they were in, I started with the chicken.<br /><br />I used boneless skinless chicken thighs. First I placed foil on another baking sheet. I laid the chicken out on the foil and repeated the same routine with the garlic and seasonings (sliced garlic, chopped herbs and placed them on the chicken).<br /><br />Meanwhile, I peeked into the oven to check on how the tomatoes were looking and Mmmm, they were splattering and spluttering away and smelling very yummy.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg32qpISwMwQIxhEtdaSttoO2Pcfqs839g5T-Iltnqd1QryYoHzJq-_aMmbBbiyJ6K_WNtVVn8QHSdIgTXb82kB_Cj-i_8uthF-LtDmwTCvTpwZEja8UkR7Q4mTXjwMCNLrDUtnzF1UJ9Eu/s1600-h/DSC_0119.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg32qpISwMwQIxhEtdaSttoO2Pcfqs839g5T-Iltnqd1QryYoHzJq-_aMmbBbiyJ6K_WNtVVn8QHSdIgTXb82kB_Cj-i_8uthF-LtDmwTCvTpwZEja8UkR7Q4mTXjwMCNLrDUtnzF1UJ9Eu/s400/DSC_0119.JPG" alt="" id="BLOGGER_PHOTO_ID_5093170121276915394" border="0" /></a><br />Then I covered all of the chicken in half slices of bacon and popped them into the oven next to the tomatoes about half way through the roasting process.<br /><br />I didn't really time the cooking of the chicken. I just kept checking on it and when the bacon looked nice and crispy I took out both the tomatoes and the chicken. The tomatoes were very dark in color and considerably shorter than they were when they went in.<br /><br />I quickly threw together a green salad. Then I prepared our plates while the hubby was upstairs getting our toddler into bed.<br /><br />I laid five halves of tomatoes in a circle in the center of a plate and then placed the chicken on top of it (about 1 1/2 thighs per serving). I cut another little sprig of Rosemary for a garnish and put it in the middle of the chicken.<br /><br />I drizzled a drop of olive oil and a drop of balsamic vinegar in four spots around the plate and voila! It was done.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBv1tLN_zqOBzNYW9vvhPMq3JBuWzJvh6wq1OKhQ-t9KpYKZBnrtwYaRGCyGdDUj_d-8pMePAUY6f1XtNbBpwSryWfwIYTa3G8VdNINKfa4J7AW5R2wshwApYnqpor0yuB5IKgVrZroV4z/s1600-h/DSC_0122.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBv1tLN_zqOBzNYW9vvhPMq3JBuWzJvh6wq1OKhQ-t9KpYKZBnrtwYaRGCyGdDUj_d-8pMePAUY6f1XtNbBpwSryWfwIYTa3G8VdNINKfa4J7AW5R2wshwApYnqpor0yuB5IKgVrZroV4z/s400/DSC_0122.JPG" alt="" id="BLOGGER_PHOTO_ID_5093174987474861810" border="0" /></a><br /><br /><br />And Ooooh were those tomatoes every good. They were like candy. They were like heaven. They were better than... well... okay, they were just stinkin' good!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw6EXG687-plL9hm37-vNBBV-ENGEdyd1Ox6o4pPlMT-AYk0md1h_2VfyPiZMAu4O5bPi0LbotSn3UuzjlazhjYiGwGjllw7c1Zq32uP4GjegQLwHDeO04y3RL4s8J2HRNpIHap0sUxWLl/s1600-h/DSC_0124.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw6EXG687-plL9hm37-vNBBV-ENGEdyd1Ox6o4pPlMT-AYk0md1h_2VfyPiZMAu4O5bPi0LbotSn3UuzjlazhjYiGwGjllw7c1Zq32uP4GjegQLwHDeO04y3RL4s8J2HRNpIHap0sUxWLl/s400/DSC_0124.JPG" alt="" id="BLOGGER_PHOTO_ID_5093175000359763714" border="0" /></a><br />This sounds very Martha Stewart and very labor intensive but really, it was very simple and required very little in the way of preparation except for having fresh herbs at your disposal. Fresh herbs make all the difference in flavor.<br /><br />And I am about the furthest thing from Martha Stewart. We eat like this (gourmet and alone) about twice a year so naturally I have to tell the world when it actually comes out as yummy as I imagined it! I hope you try it and enjoy!Nanhttp://www.blogger.com/profile/12607231961543237279noreply@blogger.com1tag:blogger.com,1999:blog-7380979329799070043.post-19950503136970007422007-06-20T12:02:00.000-07:002007-06-20T14:34:50.511-07:00The Best No Lettuce Salad EverToday I am sharing with you a new and <span style="font-style: italic;">delicious</span> and really healthy No Lettuce salad. On Sunday our beautiful friends, Don and Ina, had us over to their house for lunch. I love cooking with Ina. She is inspirational and she cooks like I do which makes it much more fun when we cook together! What do I mean when I say, "she cooks like I do?" I mean we make things up on the fly. We start pulling stuff out of the refrigerator and chopping and mixing and creating and stirring and tasting and what results is nothing short of intense yumminess!<br /><br />I credit Ina with the fact that I roast pretty much all of my vegatables now as opposed to boiling them (gag!) or<span style="font-style: italic;"> ((gulp))</span> microwaving them! (Blech!) On Sunday we made a wonderful roasted vegetables mix; sweet young carrots fresh from the farmer's market, parsnips, potatoes, sweet potatoes, and cauliflower. We threw in a handful of chopped fresh herbs (basil, oregano, thyme, and sage), some kosher salt and some herb seasoning from the local organic food store. Added a hefty drizzling of EV Olive Oil and Ohhh, the wonder. I cannot feel guilty about pigging out on vegetables. And I did pig out. (Don't worry, there were still some left after we had all pigged out on them.) We made lots because everyone loves them. My children would probably have licked the platter when they were all gone if I had let them. I would have fairly gorged myself on the roasted veggies alone if we had not thrown together the Best No Lettuce Salad Ever. Never one to leave a just recently conceived recipe alone, I have already tweaked it and added a few items that were not in there before (yes, it was so good on Sunday that I decided to make it for dinner tonight.) <br /><br />This salad packs more nutrition into one bowl than I think I could get in any other meal and did I mention yet that it is heaven on the palate? I made this in the morning as cooking never feels as stressful in the morning and the flavors get to marry throughout the day.<br /><br /><span style="font-weight: bold;">Mix the following ingredients in a large salad bowl</span>:<br /><div style="text-align: center;"><span style="font-size:85%;"><span style="font-style: italic;">(all measurements are the pre-cooked measurements but the rice, barley and pasta all need to be cooked and cooled in the refrigerator for about an hour or two before making the salad. I threw them all in the same bowl to cool.)</span></span><br /></div><br />1 1/2 cups brown rice<br />3/4 cup (pot) barley<br />3/4 cup alphabet/stars pasta. The kids chose alphabet today.<br />1 can olives, drained and halved (can use red grapes halved if you want a different/sweet take on it)<br />1 can garbanzo beans drained and rinsed<br />1 can artichoke hearts drained and quartered<br />3 to 4 sun dried tomatoes julienned<br />1/8 to 1/4 cup of grated or julienned red bell pepper<br />3/4 cup finely shredded asiago cheese<br /><br /><span style="font-weight: bold;">For the dressing, in an another bowl combine:</span><br />3/4 cup mayonaisse (can use light)<br />1 1/2 cups plain yogurt (0 fat or 2%)<br />1/4 cup chopped dill (can use fresh or freeze dried)<br />1/3 cup chopped fresh chives<br />1/2 tsp. salt<br />1 tsp. lemon juice<br />1 tsp. EV Olive Oil<br /><br />Pour the dressing over top of the salad mixture and stir until everything is thoroughly coated. Go ahead! Lay it on! It's a lowfat dressing!<br /><br />This cold meal in a bowl is about enough to turn me into a vegetarian it is so good! You may look at this list of ingredients and doubt me but I'm telling you, it is already my favorite no lettuce salad and definitely replaces plain old pasta or potato salad. I am going to make this for the Fourth of July. I have a feeling my Dad won't be able to keep himself from wanting thirds of it... if I know my Dad!Nanhttp://www.blogger.com/profile/12607231961543237279noreply@blogger.com6tag:blogger.com,1999:blog-7380979329799070043.post-57979157417732219402007-05-29T18:29:00.000-07:002007-05-29T18:30:21.398-07:00This looks so yummy!!I must try this recipe I just found over at <a href="http://scribbit.blogspot.com/2007/05/creamy-chicken-rigatoni.html">Scribbit</a>!Nanhttp://www.blogger.com/profile/12607231961543237279noreply@blogger.com0tag:blogger.com,1999:blog-7380979329799070043.post-31302614659100290502007-05-28T12:50:00.001-07:002007-05-28T12:51:05.798-07:00Don't miss this!!There will be fun stuff happening over at my place next week! Tell your friends!<br /><br /><center><a href=" http://writer-mom.blogspot.com/2007/05/next-week-will-be-apronpalooza.html"><img src="http://i3.photobucket.com/albums/y63/posiepie/ApronpaloozaPOSTBUTTON.jpg" /></a></center>Nanhttp://www.blogger.com/profile/12607231961543237279noreply@blogger.com0tag:blogger.com,1999:blog-7380979329799070043.post-83449978743495458562007-04-30T14:58:00.000-07:002007-04-30T15:13:06.571-07:00Cheesy Peasy Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i3.photobucket.com/albums/y63/posiepie/peas.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px;" src="http://i3.photobucket.com/albums/y63/posiepie/peas.jpg" alt="" border="0" /></a>This salad is one of our all time favorites. It's light and crispy but quite substantial as far as salads go. And so yummy! Company worthy for sure!<br /><br /><span style="font-style: italic;">What you'll need:</span><br />4-6 cups bit sized greens (I like to use a combination of baby spinach, butter lettuce and iceburg)<br />3 green onions chopped<br />2 cups fresh or frozen peas (I don't precook them, though you can) <span style="font-style: italic;">If you try this with canned peas I'll be forced to cause you some sort of bodily harm.</span><br />1 1/2 cups swiss cheese grated<br />6-8 Tblsp. Mayonaisse<br />3 tsp. granulated sugar<br />5 slices crisp bacon (crumbled or chopped) -- <span style="font-style: italic;">If you try substituting bacon bits for the real deal... well, I promise not to hurt you but I will retract my company worthy rating of the salad!<br /><br />What to do:<br /></span>In large bowl layer half of every ingredient. Just sprinkle the sugar evenly and then plop the mayo in blobs on top of the first layer. Repeat the layers ending with the sugar and mayo and cover. Refrigerate for about two hours. Toss just before serving. Bacon can be withheld until after chilling. It will be crunchier this way.Nanhttp://www.blogger.com/profile/12607231961543237279noreply@blogger.com4tag:blogger.com,1999:blog-7380979329799070043.post-91389100689798788142007-04-30T14:54:00.000-07:002007-04-30T15:15:05.552-07:00It's Salad Season!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i3.photobucket.com/albums/y63/posiepie/060718_saladNEW_hmed_11a.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px;" src="http://i3.photobucket.com/albums/y63/posiepie/060718_saladNEW_hmed_11a.jpg" alt="" border="0" /></a><br />Every Summer I feel the need to make specialty salads for dinner at least once a week. There is just something about the heat of the day that makes me crave light and lucious foods! I love getting new salad recipes! So I'm just going to right ahead and assume that you do too.<br /><br />I will be posting a couple of sald recipes over the next week as Summer approaches. What can I say? Since there is no snow on the ground it's as good as Summer to me! So I say, bring on the salads!Nanhttp://www.blogger.com/profile/12607231961543237279noreply@blogger.com0tag:blogger.com,1999:blog-7380979329799070043.post-68880063633740162272007-04-27T12:28:00.000-07:002007-05-02T14:40:06.294-07:00Wanna Link to Recipe Czar?<center><a href="http://photobucket.com" target="_blank"><img src="http://i3.photobucket.com/albums/y63/posiepie/redpepperbutton_small.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a></center><br /><br />Copy the following code into your sidebar:<br /><br /><center><form> <name="form1" method="post"></name="form1"></form><table style="border: 1px solid rgb(149, 148, 146); background: rgb(235, 235, 234) none repeat scroll 0% 50%; width: 250px; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;"><tbody><tr><td valign="top"><textarea name="code" wrap="soft" onclick="focus(this.code)" style="border: 1px solid rgb(185, 184, 182); padding: 5px; width: 200px; height: 100px;"><center><a href="http://recipeczar.blogspot.com"><img src="http://i3.photobucket.com/albums/y63/posiepie/redpepperbutton_small.jpg" border="0" /></a></center></textarea></td></tr></tbody></table></center>Nanhttp://www.blogger.com/profile/12607231961543237279noreply@blogger.com1tag:blogger.com,1999:blog-7380979329799070043.post-16049225404991135662007-04-25T10:28:00.000-07:002007-04-30T15:15:05.553-07:00Rosemary Grilled Chicken Sandwiches<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i3.photobucket.com/albums/y63/posiepie/BalsamicChicken.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px;" src="http://i3.photobucket.com/albums/y63/posiepie/BalsamicChicken.jpg" alt="" border="0" /></a><br />This sandwich is SCRUMPTIOUS! You will Mmmm and Oooh over it the whole time you are rapidly ingesting it.<br /><br />I wish I had taken pictures of it as I made them because I'm sure you would believe me more fully about how incredibly yummy they are. You'll just have to take my word for it though.<br /><br />What you will need:<br /><br />5 medium sized chicken breasts<br />2 - 3 Tbsp. Extra Virgin Olive oil<br />3 tsp. fresh Rosemary chopped small<br />3 cloves garlic minced<br />salt (several shakes)<br />pepper (a few turns of the grinder)<br />Focaccia bread or crusty buns<br /><br />Toppings:<br />Hellman's Mayonaisse<br />2 avocados sliced<br />1 tomato sliced (if you like them... I don't)<br />1 medium red/purple onion sliced thinly<br />head of butter lettuce<br />Havarti cheese sliced<br />1 pkg. pre-cooked bacon warmed<br /><br /><br />About 30 minutes prior to putting them on the BBQ, prepare chicken by coating them in 2 - 3 Tbsp. of EV olive oil, the minced garlic, rosemary, salt and pepper. Let them marinate at least 20 to 30 minutes. Of course you can marinate them for longer if you want to. Cook them on the grill. (I won't attempt to tell you how long this takes to do them perfectly. My husband is master of the grill here so I don't really know how long it takes!)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i3.photobucket.com/albums/y63/posiepie/focaccia.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px;" src="http://i3.photobucket.com/albums/y63/posiepie/focaccia.jpg" alt="" border="0" /></a><br />Now prepare the focaccia bread. Cut into sandwich sized wedges. I like to cut them triangularly as they look more attractive this way. I was unable to find focaccia bread this last time that I made these sandwiches so I bought several of the fresh "crusty buns" instead. But herbed foccacia bread is much preferable. I don't like the cheesy focaccia bread with this. But really, whatever you prefer. Now slice the wedges across the center and brush the inside of the "buns" with a bit of olive. When the chicken is done, pop the buns or focaccia buns inside down on the grill for a couple of minutes to make them just ever so crisp. Just some light grill marking is what you are aiming for.<br /><br />At the table have all of your toppings available on plates. The bacon can be warmed (I just stuck all of them in together for about 15 seconds) or it can be used cold. Assemble your sandwich as you please and enjoy! These are so incredibly yummy and very company worthy. I'm sure there are plenty of variations you can make to the toppings you'd like on them to make them <span style="font-style: italic;">yours</span>.<br /><br />I think you're going to love them!Nanhttp://www.blogger.com/profile/12607231961543237279noreply@blogger.com0tag:blogger.com,1999:blog-7380979329799070043.post-77846740217855762342007-04-21T22:21:00.000-07:002007-04-21T22:45:05.343-07:00Poor Man's Pasta<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i3.photobucket.com/albums/y63/posiepie/pasta_salad_Karin.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px;" src="http://i3.photobucket.com/albums/y63/posiepie/pasta_salad_Karin.jpg" alt="" border="0" /></a>This very versatile dish can be personalized to your likes and dislikes. My brother in law introduced us to it and told us that he and his room mates (food saavy folks, all of them) would pull out whatever they had in their pantry or fridge and throw it together -- hence the name "poor man's pasta." We have tweaked it enough that it isn't truly a poor man's dish anymore, but oh boy is it ever good!<br /><br />1 large onion sliced or diced (your preference)<br />a couple of large chicken breasts<br />1 box of pasta (your choice - colored fusili) cooked<br />5-7 fresh mushrooms sliced<br />1 can artichoke hearts drained and quartered<br />1 jar sun-dried tomatoes in oil drained and julienned<br />1 can of olives (I use a whole can of whole olives and slice them. You could also of course just use two cans of sliced)<br />broccolli or roasted asparagus<br />salt to taste<br />Drizzling of EV Olive Oil<br />sprinkle of basil<br /><br /><br />Bring water to boil and cook your pasta. In hot skillet saute onions and chicken (salt to taste) in extra virgin olive oil until cooked through. Meanwhile steam your broccolli or roast your asparagus (instructions below.) When chicken is a couple minutes away from completion, add your sliced mushrooms. When the chicken/onions/mushrooms are fully cooked, add all other canned ingredients to heat and add a sprinkling of fresh or a few small shakes of dried basil.<br /><br />Once heated through, in large serving bowl stir in your chicken mixture, your pasta and add in your broccolli. (p.s. you do NOT want to overcook your broccolli for this dish. It would not taste right at all. It ought to be bright green as opposed to a very sad looking dark green.) Stir well to mix. If you are doing asparagus with it you can either serve it on the side, whole or you can cut them into small pieces and mix them in. Over all of it drizzle a Tablespoon or two more of EV olive oil, salt it to taste. You can garnish it with a bit of mozarella or parmesan.<br /><br />This one is a crowd pleaser. We always make extras because everyone wants seconds, even the kids (who can pick out the goodies that they dislike and hand them all over to a parent who can truly appreciate them!) It also makes wonderful leftovers. It can even be eaten cold as a pasta salad the next day for lunch and it is still simply delicious! Play with it. Add some stuff that you love. Take out some stuff that you hate. It's pretty hard to really mess this up.<br /><br />VARIATION: You can also grill the chicken rather than pan cooking it, just pan cooking the onions/mushrooms, etc. alone.Nanhttp://www.blogger.com/profile/12607231961543237279noreply@blogger.com0tag:blogger.com,1999:blog-7380979329799070043.post-16708877347004655302007-04-17T14:59:00.000-07:002007-04-17T15:14:12.477-07:00Roasted Asparagus<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i3.photobucket.com/albums/y63/posiepie/asparagus.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px;" src="http://i3.photobucket.com/albums/y63/posiepie/asparagus.jpg" alt="" border="0" /></a>This is absolutely delicious. My picky oldest son even says of them, "Wow!! They are sweet!"<br /><br />Preheat oven to 425 degrees.<br /><br />Wash asparagus. Cut off or break off the bottoms (I usually cut off about 1 1/2 inches though you really can just break each on individually off and where it breaks is generally where the toughness ends.)<br /><br />Lay flat on a cookie/baking sheet and brush with <span style="font-style: italic;">Extra Virgin</span> Olive Oil. Make sure they are covered well in the OO but not dripping otherwise the oil will splatter and make stinky burning smells in your oven and hence in your kitchen and your fire alarm will go off and your guests will think you don't know how to cook and you are burning down the house. And you will be really embarrassed. Ask me how I know.<br /><br />Sprinkle kosher salt over them. Use regular salt if you must but Kosher salt is better. :^D<br /><br />Place in oven on middle rack for approx. 12 minutes. Might need up to 14 or 15. I keep my eye on them for the last 5 minutes and just gauge them by their color. You want them to start having some dark brown spots (carmelization).<br /><br />Check them by poking a fork into their tender little bums, making sure that they are nice and soft. You should feel very little resistance on the fork as you poke them.<br /><br />Pull them out and place them in a serving dish if you wish. (ooh, I feel like Dr. Suess.) Eat. Revel. Drool. Beat yourself with cactus fronds for not having made them before. Plan to buy two bunches next time.<br /><br />An optional garnish is Feta cheese. So good.<br /><br />And don't be shocked the next time you pee and find that it smells really really terribly awful. It's what asparagus does to pee. Nothing to be worried about. Don't page your urologist.Nanhttp://www.blogger.com/profile/12607231961543237279noreply@blogger.com4tag:blogger.com,1999:blog-7380979329799070043.post-3269642285365815502007-04-17T14:57:00.000-07:002007-04-17T14:59:42.290-07:00This one comes with a story...I originally blogged this recipe <a href="http://writer-mom.blogspot.com/2006/11/i-love.html">here at my regular blog</a>.<br /><br />Yummy Brussel Sprouts (Maybe even if you don't love brussel sprouts. Maybe not.)<br /><br /><span style="color: rgb(51, 204, 0);"><span style="color: rgb(0, 153, 0); font-size: 100%;"><blockquote><span style="font-style: italic; font-family: georgia;">My Brussel Sprouts Recipe:</span></blockquote></span></span><span style="font-style: italic; color: rgb(0, 153, 0); font-family: georgia;">Bring a pot of lightly salted water to a boil. Halve and wash as many Brussel Sprouts as you want to consume. When water comes to a boil, dump in the Brussel Sprouts. Boil gently for 8-10 minutes or until Brussel Sprouts are just fork tender. Do NOT overcook or they will become mooshy and bitter. Strain and rinse with cold water. </span><span style="color: rgb(0, 153, 0);"><span style="color: rgb(0, 153, 0); font-size: 100%;"><blockquote> </blockquote></span></span><span style="font-style: italic; color: rgb(0, 153, 0); font-family: georgia;">Slice or mince about 4 or 5 garlic cloves. In large hot pan pour a few Tablespoons of Extra Virgin Olive Oil. Place garlic in pan and brown. When the garlic begins to brwon nicely, add the Brussel Sprouts and cook on med/high heat for about 3-5 minutes, stirring very frequently. You want some of them to go a bit golden on the edges but you obviously don't want them to burn so keep them moving.</span><span style="color: rgb(0, 153, 0);"> </span><span style="font-style: italic; color: rgb(0, 153, 0); font-family: georgia;">Remove from heat and serve. </span><br /><br /><span style="font-style: italic; color: rgb(0, 153, 0); font-family: georgia;">They are DELICIOUS no matter what my Mom thinks! </span>Nanhttp://www.blogger.com/profile/12607231961543237279noreply@blogger.com2tag:blogger.com,1999:blog-7380979329799070043.post-40392779473106432542007-03-26T21:00:00.000-07:002007-04-30T15:16:58.556-07:00Taco Soup<left></left><right></right><br />1 pound ground beef<br />1 large onion, chopped (optional)<br />1 envelope taco seasoning mix<br />1 (16 ounce) can<right></right><right></right><right></right><right></right> pinto beans<br />1 (16 ounce) can black beans<br />1 (28 ounce) white hominy (drained)<br />1 (16 ounce) can diced tomatoes<br />1 (16 ounce) can diced tomatoes and chiles (Rotel or stewed tomatoes will work)<br />1 envelope Hidden Valley Ranch Dressing mix<br /><br /><center><a href="http://photobucket.com/" target="_blank"><img style="width: 181px; height: 228px;" src="http://i3.photobucket.com/albums/y63/posiepie/soup.jpg" alt="Photo Sharing and Video Hosting at Photobucket" border="0" /></a></center><br /><br />Brown meat and onions. Mix taco seasoning mix into meat. Mix all other ingredients without draining (except for the hominy) into a large pot or crock pot. Add meat, and simmer for 1 hour (or several in crockpot.)<br />I got this recipe from my sister. Thanks Sandy!Nanhttp://www.blogger.com/profile/12607231961543237279noreply@blogger.com1tag:blogger.com,1999:blog-7380979329799070043.post-8433955306641853822007-03-25T17:18:00.000-07:002007-04-30T15:16:58.557-07:00Abominable Cheezeburger CasseroleI can't believe what I am about to do. <br /><br />I've said those words before and somehow they never keep me from doing what I can't believe I'm about to do. Blame it on my OCD.<br /><br />I am going to give you a recipe that calls for Cheeze Whiz (hence the spelling of the word cheezeburger in the post title). I have never ever purchased Cheeze Whiz until yesterday. I can't believe I'm going to admit that I have now incorporated it into a meal. Real cheese just wouldn't cut it... only the creamy processed stuff, of which my Mother in law says, "It just melts so beautifully." Not only am I going to give you this recipe but I am also going to admit to you that I personally created this recipe. I wanted a cheeseburger in a casserole dish so I made it up. The result was yummy... if you can contemplate anything containing Cheeze Whiz being yummy.<br /><br />I've decided to name the recipe: <span style="font-weight: bold;">Combo #1 Whopper with cheese and can I have onion rings on the side instead of french fries casserole</span><br /><br />Yes, it's a sort of long title but that is the taste I was going for, as wrong as that is. Please believe we actually eat quite healthy on a regular basis. We eat lots of green vegetables and olive oil and low fat meats. My kids order salad when we go out to eat and some of their favorite foods are naturally green without food coloring.<br /><br />So without further ado I give you <span style="font-weight: bold;">Combo #1 Whopper with cheese and can I have onion rings on the side instead of french fries casserole</span> (feel free to substitute the light version of any of the following products as I did.)<br /><br /><br />1 lb. ground beef<br />1/2 large onion chopped<br />2 cloves garlic minced<br />Seasoning salt to taste<br />3/4 cup Mayonaisse<br />3 Tbsp. Ketchup (approx.)<br />2 Tbsp. Mustard (approx.)<br />Pasta (we used shells) cooked and drained<br />1 jar of Cheeze Whiz (NOTE: If you shop at Costco or Sam's Club for your Cheeze Whiz it will probably be much less than one jar!!)<br />1 can French's French Fried Onions<br /><br /><br /><br />Bring lightly salted water to a boil and cook shells until tender. Meanwhile brown ground beef, onion, garlic and season with Seasoning Salt. Drain fat from beef. In a small bowl mix the Mayonaisse, ketchup and mustard. (You are going for a pinkish color.) Stir this mixture into the browned ground beef and mix well. When the pasta is done cooking, drain it and put it back into the pot. Add the Cheeze Whiz and stir until melted and evenly distributed.<br /><br />In a casserole dish (I used the french white oval Pyrex). Pour half of the pasta into the casserole dish. Then layer the beef mixture over it, spreading it out evenly. Add the remainder of the pasta on top of the beef. Bake in a 350 degree oven for about 20 minutes. Sprinkle the French Fried Onions over top of the pasta and bake for another 3-5 minutes to brown them.<br /><br />There you have it. I can't remark upon the health value of it other than I believe it probably has fewer calories than the real Whopper... but who's counting?Nanhttp://www.blogger.com/profile/12607231961543237279noreply@blogger.com2tag:blogger.com,1999:blog-7380979329799070043.post-4921727786154004262007-03-24T21:58:00.000-07:002007-03-24T21:59:50.942-07:00Any recipe posted by Ree...is a recipe I could recommend!<br /><br />So I just redirect you to this <a href="http://www.thepioneerwoman.com/confessions_of_a_pioneer_/cooking_lessons/index.html">sumptuous page</a>.Nanhttp://www.blogger.com/profile/12607231961543237279noreply@blogger.com0