tag:blogger.com,1999:blog-19842411357169390932024-02-18T20:25:59.641-08:00Sticks to Your RibsAnonymoushttp://www.blogger.com/profile/07630955537691481037noreply@blogger.comBlogger171125tag:blogger.com,1999:blog-1984241135716939093.post-11044588227128283042012-03-25T14:20:00.002-07:002012-03-25T14:20:47.676-07:00Week In A DayIf I am home at the right time, or scrolling through channels at the right time, I stumble upon the Cooking Channel. I admit, I am still in favor of the Food Network - I tend to like the shows better.<br />
On Cooking Channel, Rachael Ray has a show called Week in A Day - where she basically preps/cooks all the meals for the week in about an hour or so. This appealed to me because weeknights for me are generally stressful. I drive 30 minutes to get Logan, and by the time I get home I am trying to play with him while getting dinner going. It's basically impossible.<br />
<br />
First up I tried and actual episode:<br />
<br />
<a href="http://www.cookingchanneltv.com/rachael-rays-week-in-a-day/make-it-work/index.html">Make It Work</a><br />
Recipe Review:<br />
Chicken with Fennel Cream Sauce and Penned - it was ok. Wouldn't make it again<br />
Minestrone Soup - meh. Again, just ok.<br />
Mushroom and Marsala casserole - awful. took 2 bites and threw it out. We had turkey sandwiches instead.<br />
Pulled Chicken with Bourbon BBQ - i had forgotten an ingredient and didn't make this one.<br />
Spaghetti with Bacon and Beef Sauce - this one was good but I prefer my regular spaghetti.<br />
<br />
So all in all, it was a BUST. However, I could see how if we had liked all the food it would have been a wonderful time savings in the evenings.<br />
<br />
I decided this week to try again.<br />
<br />
This time I sat down and pulled recipes and tried to get some common ingredients. I also tried to think in terms of left overs.<br />
<br />
First of all, I bought this during the week:<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgviMsWQCX0FdWS3oeXzbcWdyQXaQRllIWgvpNzhZgbMLJjn83LH8MSEgRBACl2gb5oB3Ax1Fx6q80RLHGghbs6dboZbnrxPp-di8RRNNc65x4w5IomWU7g6vwcNTgjF6smhEnvTObgowQ/s1600/5168nMtVe7L._BO2,204,203,200_PIsitb-sticker-arrow-click,TopRight,35,-76_AA300_SH20_OU01_.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgviMsWQCX0FdWS3oeXzbcWdyQXaQRllIWgvpNzhZgbMLJjn83LH8MSEgRBACl2gb5oB3Ax1Fx6q80RLHGghbs6dboZbnrxPp-di8RRNNc65x4w5IomWU7g6vwcNTgjF6smhEnvTObgowQ/s320/5168nMtVe7L._BO2,204,203,200_PIsitb-sticker-arrow-click,TopRight,35,-76_AA300_SH20_OU01_.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.amazon.com/The-Pioneer-Woman-Cooks-Frontier/dp/0061997188/ref=sr_1_2?s=books&ie=UTF8&qid=1332709171&sr=1-2">Amazon.com</a></td></tr>
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I chose the Chicken Enchiladas and a Honey-Plum chicken recipe.<br />
<br />
First, I started a whole chicken in a pot of water and then marinated chicken thighs in wine. Once the thighs had sat about 30 minutes, I put them in a dutch oven to brown:<br />
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<br />
Once the thighs were done, I mixed apricot preserves (i couldn't find plum), soy sauce, and honey and poured that over the top and let it simmer for an hour and a half.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidDXGGexWUx4XOtC2DBrRN5MUUIg1morKzl-8ysYWnulPbWEVY_xf4IJ131jBYtamhzsstIiTvqxxp-9PyiKsaTl0Fl3rRbsJGkUom_Xed1n_TOmiCfLLOEL5G8G7_eDPfr0JLDwG94JU/s1600/DSC_3342.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidDXGGexWUx4XOtC2DBrRN5MUUIg1morKzl-8ysYWnulPbWEVY_xf4IJ131jBYtamhzsstIiTvqxxp-9PyiKsaTl0Fl3rRbsJGkUom_Xed1n_TOmiCfLLOEL5G8G7_eDPfr0JLDwG94JU/s400/DSC_3342.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The cookbook</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The simmering chicken.</td></tr>
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On the night we want the honey chicken, I just have to heat this back up and boil some egg noodles. Whala! <br />
<br />
In the meantime I let the chicken cool and pulled it apart. Then started the chaos.<br />
<br />
I had 2 skillets going. One for Enchiladas and one for chicken spaghetti.<br />
I used half the pulled chicken for each.<br />
<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVG_MidkAhovEJRhJtCXaBtl2JeFgjMdMkjJ1Vi0OahlCGzVggdA_f33fLsyuId8DDhf-9gOJ_0GZ0dzYj6Ott4uYG_YPEtTCJbWguoHiUjxfq3ROWgFC6q68Kr14OmXVePtzDKAJvOfo/s1600/DSC_3347.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVG_MidkAhovEJRhJtCXaBtl2JeFgjMdMkjJ1Vi0OahlCGzVggdA_f33fLsyuId8DDhf-9gOJ_0GZ0dzYj6Ott4uYG_YPEtTCJbWguoHiUjxfq3ROWgFC6q68Kr14OmXVePtzDKAJvOfo/s400/DSC_3347.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Not your traditional chicken spaghetti. This one is better </td></tr>
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<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd7uuSX-bQ7GhQ2PHIC8f31L29KNrZiSFGbhERhFzaxF6_ewHiAihYNoANRPCJ5kEhoAuPZ6FRil1ScWO4lO4rtvqb3NSeCYyQRxGtDz7TJBJB4UCeY1_UP39OmSpWzP-IBtXbQ1PU1E0/s1600/DSC_3349.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd7uuSX-bQ7GhQ2PHIC8f31L29KNrZiSFGbhERhFzaxF6_ewHiAihYNoANRPCJ5kEhoAuPZ6FRil1ScWO4lO4rtvqb3NSeCYyQRxGtDz7TJBJB4UCeY1_UP39OmSpWzP-IBtXbQ1PU1E0/s400/DSC_3349.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Enchilada filling</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<br />
Once I was finished making the spaghetti and getting it into a casserole, I assembled the enchiladas. Then everything had to find a home in the fridge:<br />
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That was... not easy.<br />
<br />
Then I am done!<br />
<br />Oh wait...<br />
<br />
There's this:<br />
<br />
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Crap.<br />
<br />
Here is the plan:<br />
<br />
Sunday Night: Enchiladas<br />
Monday: Chicken Spaghetti<br />
Tuesday: Honey Chicken<br />
Wednesday: Leftovers<br />
Thursday: We have a work event but Donald is watching Logan and there are hopefully still some leftovers.<br />
Friday: We always go out.<br />
<br />
This makes the week nights much easier. Basically walk in the back door and turn on the oven or boil some water.<br />
<br />
It's worth the time it took me to clean up, I suppose... :)<br />
<br />
What do you do to make your week easier?<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/07630955537691481037noreply@blogger.com2tag:blogger.com,1999:blog-1984241135716939093.post-90343888206697042442012-02-05T11:57:00.000-08:002012-02-05T11:57:09.046-08:007(ish) Layer DipI say -ish because I don't like olives and therefore didn't add them...<br />
<br />
Everyone loves a layer dip. I actually didn't like 7 layer dip until college. Hell I didn't really like guacamole until a few years ago.<br />
<br />
But oh how I love this dip.<br />
<br />
Here is what I used to make mine for the Superbowl:<br />
<br />
1 can fat free refried beans (healthy right?)<br />
3/4 large container of light sour cream (light is healthier...)<br />
taco seasoning <br />
fresh guacamole<br />
1 cup 2% shredded cheese (2% is better than 100%...)<br />
1 large tomato<br />
green onions<br />
<br />
Start with a layer of beans -<br />
<br />
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Then the guacamole (made fresh at my grocery store)<br />
<br />
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Then put the sour cream in a bowl and pull out some taco seasoning.<br />
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Personally I love Penzy's Taco Seasoning<br />
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I keep it on hand always.<br />
Then mix it all up and add it to the dish:<br />
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Then use your badly manicured/chewed upon hand to add the cheese:<br />
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Now add un-uniformly chopped tomatoes:<br />
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Confession: I hate raw tomatoes. I think they smell funny and taste like grass. But, I can't have them missing on this dip so I just pick them off my serving.<br />
Yet I will eat them in a bit of guacamole.<br />
Go figure.<br />
Now for some green onions:<br />
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And WHALA!<br />
If you have or like olives, chop some up and add them to the top. I actually was going to add them to one half but after 10 minutes of not finding them in the store, I gave up.<br />
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Happy Super Bowl everyone!Anonymoushttp://www.blogger.com/profile/07630955537691481037noreply@blogger.com0tag:blogger.com,1999:blog-1984241135716939093.post-68399188790719347642012-01-18T11:12:00.000-08:002012-01-18T11:12:16.557-08:00Prime Rib and Beef StewThe story around my absense isn't the greatest excuse but hopefully it will shed some light.<br />
<br />
First, I do cook some of the same things over and over since they are easy, after work recipes. I don't want to clutter up with repeats.<br />
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Second, we spend all of Christmas Vacation with multiple sicknesses in this house. That led me not to eat much or cook much.<br />
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When I finally pulled my head out of the sand, I made a wonderful New Years Eve meal of Prime Rib:<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN9yquaFfWoXFaF0zJl9aJjQW6u90Cb8DWk8K6NO3u-UXWTbDmztMDFiWGEWeezYFRwe9-SOg5r0-73H5JAXWZ8qr9l-2f1S8YRXk1tIF5rJRZ2SBJJjPflKC9MHuwo5PAHsHZOIktwYY/s1600/DSC_2745.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN9yquaFfWoXFaF0zJl9aJjQW6u90Cb8DWk8K6NO3u-UXWTbDmztMDFiWGEWeezYFRwe9-SOg5r0-73H5JAXWZ8qr9l-2f1S8YRXk1tIF5rJRZ2SBJJjPflKC9MHuwo5PAHsHZOIktwYY/s400/DSC_2745.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Recipe: <a href="http://thepioneerwoman.com/cooking/2011/12/prime-rib/">The Pioneer Woman</a></td></tr>
</tbody></table>
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And scalloped potatoes:<br />
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It was heavenly and the first real meal I had (and wine) in over a week.<br />
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Then I started playing with my new favorite toy from Christmas, my new Multi Cooker.<br />
I love that you can saute right in the unit, and not have to fiddle with another pan OR moving the insert to the stove and back. Here is how this recipe went down:<br />
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First I sauteed the onions and garlic, then added a few tablespoons (about half a can) of tomato paste and some flour.<br />
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Then I started adding chicken stock and beef stock:<br />
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Plus any herbs and spices. You can barely tell in the photo but it's bubbling right there in the unit!<br />
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After all that I added the beef:<br />
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This recipe called for the veggies to be in a foil packet so they didn't mush and lose shape:<br />
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(Forgive my shortcut of pre-cut carrots but getting a meal into the slow cooker before work plus entertaining a toddler? HAHAHAH)<br />
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I found this method genius and it made me think of a time my mom was making potato soup. She makes her chunky, not pureed, and she went to stir the soup and said "Where did the potatoes go?!" They had disintegrated into the soup as they cooked. Why do I remember that? No idea.<br />
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I placed the packet on top of the meat mixture and set the timer for 10 hours on low:<br />
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Here is what the veggies looked like when I was ready to mix them into the stew base.<br />
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I mixed it all together and let it sit for about 30 minutes while I did my normal after work whirling dervish routine.<br />
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This was a good recipe, but it was missing a little something. I am sure I was too rushed in making it and will have to sit and look it over before making it again. I found it in the Slow Cooker Revolution Book that I got for Christmas!<br />
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You really can't go wrong with anything by America's Test Kitchen.<br /><br />
I will try to get better about posting what I am cooking. I may branch out into showing some of my tried and true methods, and how in the world I feed a growing boy!<br />
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Anything you would like to see on here as we start up the new year?<br />
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<br />Anonymoushttp://www.blogger.com/profile/07630955537691481037noreply@blogger.com1tag:blogger.com,1999:blog-1984241135716939093.post-10739303138995438922011-12-18T12:07:00.001-08:002011-12-18T12:14:07.393-08:00Tortellini SoupI am going to keep this short and sweet.<br />
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Why?<br />
<br />
Because I want you to write down the ingredients, get off your butt, and go get what you need to make this soup NOW.<br />
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It's that good.<br />
<br />
Recipe found at 365 Days of Slow Cooking<br />
<a href="http://www.365daysofcrockpot.com/2011/11/slow-cooker-italian-tortellini-soup.html">Italian Tortellini Soup</a><br />
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Basically you brown the meat and onions<br />
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I did this by putting the insert of my crock pot on the stove. I wasn't worried about damaging it because then that means i can get <a href="http://www.williams-sonoma.com/products/3214152/?catalogId=83&bnrid=3120901&cm_ven=Google_PLA&cm_cat=Electrics&cm_pla=Pressure_Rice_Slow_Cookers&cm_ite=Cuisinart_Multicooker&adtype=pla">this</a>..<br />
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I used my iPad as the cookbook, which was fun<br />
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Then you add the rest of your ingredients (minus the pasta)<br />
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Then just let it cook. An hour before you want to eat, add the pasta... it results in this:<br />
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It was so good that everyone at the table was burning their mouths rather than waiting on it to cool down because they wanted to keep eating it. It was also a hit with Logan, who's portion was cooled down and I made the pasta smaller for him.<br />
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It's even better the next day.<br />
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Now... GO!Anonymoushttp://www.blogger.com/profile/07630955537691481037noreply@blogger.com1tag:blogger.com,1999:blog-1984241135716939093.post-67545263655684880192011-12-01T06:00:00.000-08:002011-12-01T06:00:18.099-08:0030 Minute Chicken ParmeseanWhen I get home from work, putting together a meal that is ready in time for us all to eat is a bit of a whirlwind. This meal was a product of what I had on hand and how to make it interesting!<br />
<br />
First I flatted the chicken:<br />
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Then I sliced fresh mozarella and placed it in the middle:<br />
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Then I rolled them up, sprayed them with cooking spray and sprinkled bread crumbs on top and bottom.<br />
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I popped them into a 425 degree oven and moved on to the sauce. <br />
At this point, I started the water for pasta.<br />
Then I sauteed onion and garlic in a sauce pan and added a jar of simple sauce:<br />
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By the time the pasta boiled and the sauce simmered, the chicken was done (almost exactly 30 minutes!)<br />
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I put it all on a plate and whala! Semi-fancy weeknight dinner!<br />
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Logan loved it and it was very filling and healthy.<br />
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What are your go-to weeknight dinners?<br />
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<br />Anonymoushttp://www.blogger.com/profile/07630955537691481037noreply@blogger.com2tag:blogger.com,1999:blog-1984241135716939093.post-52291546980998193902011-11-17T15:43:00.001-08:002011-11-17T15:49:28.054-08:00Weight Watchers RecipesNow that I am on Weight Watchers (which is going pretty well), I wanted to make easy recipes that made everyone in the house happy and didn't feel like diet food.<br />
<br />
This week we tried 2 different ones.<br />
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First was Chicken Tostadas<br />
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3 spray(s) cooking spray <br />
4 small corn tortilla(s) <br />
8 oz raw lean ground chicken <br />
1 tsp minced garlic <br />
1/2 tsp ground cumin <br />
1/4 tsp table salt <br />
1/2 cup(s) canned pinto beans, rinsed and drained <br />
1/3 cup(s) salsa, verde <br />
1/2 cup(s) cilantro, fresh, chopped, divided <br />
1/4 cup(s) low-fat shredded cheddar cheese, sharp-variety <br />
8 tsp reduced-fat sour cream <br />
1 medium plum tomato(es), diced <br />
1/2 medium avocado, diced <br />
1 tsp fresh lime juice <br />
<br />
Instructions<br /> * Preheat oven to 425°F. Coat a baking sheet with cooking spray. <br /> * Place tortillas on prepared pan; bake until crisp, about 6 to 8 minutes. <br /> * Meanwhile, coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add chicken, garlic, cumin and salt; cook, breaking up chunks of chicken with a wooden spoon, until cooked through, about 4 to 5 minutes. <br /> * Next, in a bowl, mash beans and salsa with a fork until well-blended and most of the beans are mashed; stir in 1/4 cup cilantro. <br /> * To assemble pizzas, spread 1/4 bean mixture over each tortilla (slightly less than 1/4 cup); top each with about 1/3 cup chicken mixture and sprinkle each with 1 tablespoon cheese. Bake until cheese melts and topping is hot, about 3 minutes. (Broil pizzas to brown cheese even more, if desired.) <br /> * Meanwhile, in a medium bowl, toss together tomato, avocado, remaining 1/4 cup cilantro and lime juice. <br /> * Remove tostadas from oven and top each with 2 teaspoons reduced-fat sour cream and about 1/4 cup avocado mixture. <br />
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I didn't bake the tortillas - I just put them in a wet paper towel in the microwave and it steamed them.<br />
I also used black beans instead of pinto beans.<br />
<br />
This was SO good and very satisfying for 6 points per tostada<br />
<br />
Then I tried the Beef Fried Rice with Fresh Ginger<br />
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3 spray(s) cooking spray, divided <br />
2 large egg(s), lightly beaten <br />
12 oz lean sirloin beef, cut into thin strips <br />
1/3 cup(s) low-sodium soy sauce, divided <br />
4 cup(s) packaged coleslaw mix (shredded cabbage and carrots) <br />
1 cup(s) frozen green peas, thawed <br />
2 Tbsp ginger root, fresh, grated, or less to taste <br />
1 Tbsp minced garlic <br />
3 cup(s) cooked white rice <br />
1/2 cup(s) scallion(s), sliced <br />
1 small jalapeٌo pepper(s) <br />
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Instructions<br />
<br /> * Coat a 12-inch or larger nonstick skillet with cooking spray; heat over medium heat. Add eggs; tilt pan so that eggs cover bottom. When eggs start to set, break them up into pieces with a heat-proof spatula or wooden spoon. Cook over medium heat until eggs are cooked through, about 1 minute. Remove eggs to a bowl; set aside.<br />
<br />Rinse skillet or wipe it clean; coat with cooking spray and heat over high heat. Add steak to skillet; toss with 1 tablespoon soy sauce. Stir-fry until browned, about 6 minutes; remove to bowl with eggs.<br />Add coleslaw mix, peas, ginger and garlic to same skillet; stir-fry over medium-high heat until coleslaw mix is crisp-tender, about 3 minutes. Stir in cooked rice and remaining soy sauce (1/4 cup plus 1 teaspoon); reduce heat to medium and cook, tossing, until heated through, about 1 minute. Gently stir in cooked egg, steak and scallions; heat through. Yields about 1 3/4 cups per serving.<br /><br />
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Again - very good. I don't think I got the skillet hot enough and the coleslaw mix got a little soggy but I liked the idea to mix in relatively tasteless veggies so that you get more bang for your buck. This one was a 9 point meal.<br />
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I haven't had any wine since Sunday night. Lee is grilling tonight so I may splurge and have a glass. It's about 5 points per glass so I have to use flex points, but that's ok. What else are they for?<br />
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<br />Anonymoushttp://www.blogger.com/profile/07630955537691481037noreply@blogger.com1tag:blogger.com,1999:blog-1984241135716939093.post-3934491196748765882011-10-11T11:29:00.000-07:002011-10-11T11:29:08.324-07:00Pork Chops and AsparagusLast night I must say I made a dinner of epic proportions.<br />
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And I don't mean the portions were too big...<br />
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I made <a href="http://www.myrecipes.com/recipe/pork-chops-with-roasted-green-beans-pecans-10000001975716/">Breaded Pork Chops</a> with <a href="http://www.cookingchanneltv.com/recipes/alexandra-guarnaschelli/chilled-asparagus-salad-recipe/index.html">Dijon Asparagus</a>. <br />
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Here, in a few photos, is how it turned out:<br />
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This is a really easy meal - and pretty impressive to guests.<br />
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Changes I made: I browned the pork chops but since I had 6 to make, I put them in the oven for about 15 minutes to cook through. While they were cooking I was able to mash the potatoes with some cream cheese and butter, and make the dressing for the asparagus.<br />
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I hope you enjoy!<br />
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<br />Anonymoushttp://www.blogger.com/profile/07630955537691481037noreply@blogger.com2tag:blogger.com,1999:blog-1984241135716939093.post-28333521151438938422011-10-06T07:00:00.000-07:002011-10-06T07:00:06.881-07:00Fried RiceMy coworker, Tony, has the most lovely wife - Lulu. Tony one day brought me a sampler of her homemade fish sauce and I was hooked.<br />
<br />
Recently, I took him a full bottle of "Three Crab" fish sauce from the store so he could have her make it into her awesome concoction.<br />
So from this:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkWAYRP0xXXiKnDdyZZRaRIvMwtFGcL2JJr7nwnDCyq8JGSQifiNT3Z_QvAJcgnMEfmfwTQ4JzrzOXyhzpPSgok9qKZlyy4y5dPbDsB93FE1g6faY7SLGK7XXWdBTb3Atr41sI37plSdo/s1600/three+crab.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkWAYRP0xXXiKnDdyZZRaRIvMwtFGcL2JJr7nwnDCyq8JGSQifiNT3Z_QvAJcgnMEfmfwTQ4JzrzOXyhzpPSgok9qKZlyy4y5dPbDsB93FE1g6faY7SLGK7XXWdBTb3Atr41sI37plSdo/s320/three+crab.jpeg" width="139" /></a></div>
To this:<br /> <br />
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I tried figuring out what's in it. All I can tell is sugar, garlic, and red chili pepper. It's the bomb.<br />
<br />
Hi, welcome back to 1995.<br />
<br />
I promise not to say "the bomb" again.<br />
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Since Lee was out with friends, I concocted a quick fried rice for myself.<br />
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First I boiled water and added a bag of rice.<br />
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Oh yeah, keepin' it classy with the bagged rice.<br />
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Once that was done, I cracked 2 eggs in a pan.<br />
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Then I cracked open a bottle of wine...<br />
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and diced some green onion...<br />
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Once the eggs were pretty scrambled I dumped in the rice...<br />
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Then I drizzled some of the fish sauce over the top...<br />
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Then I added the green onion and a little olive oil and stirred it up...<br />
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This was the perfect single gal dinner - no meat required!<br />
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Why do men think it's not a meal without meat?<br />
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This fish sauce is my new obsession, along with red curry and peanut sauce.<br />
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And sushi.<br />
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Oh man.<br />
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What do you like to make when home alone?<br />
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<br />Anonymoushttp://www.blogger.com/profile/07630955537691481037noreply@blogger.com1tag:blogger.com,1999:blog-1984241135716939093.post-11289119275867736172011-09-12T13:30:00.000-07:002011-09-12T13:30:00.646-07:00NFL Kickoff Party<div class="separator" style="clear: both; text-align: center;">
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Sunday we threw a bit of a NFL Sunday kick off party. Not really a party, more like a few people hanging out really.<br />
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Lee requested my chex mix, and at the look of glee on his face in the grocery store, I gave in.<br />
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Here is how I made mine.<br />
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(4) cups of all 3 kinds of chex<br />
(2) cups of mixed nuts<br />
(2) cups of roasted peanuts (the sweet kind)<br />
(2) sticks of butter (I KNOW)<br />
1/4 cup Worcestershire sauce<br />
(4) tablespoons of Lawry's season salt<br />
(1) tablespoon of garlic powder<br />
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Combine all cereal and nuts in very large roasting pan. Pre-heat oven to 325.<br />
Melt the butter in the microwave and add seasonings.<br />
Pour over cereal and nuts mixture and mix very well.<br />
Bake in the oven, stirring every 20 minutes, for an hour.<br />
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You can certainly add other items like pretzels and garlic chips, but we really only enjoy the cereal and nuts part so that is why I came up with this.<br />
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On the sweet side, I mixed some of the left over nuts with some m&m's - LOVED IT.<br />
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What did you do for NFL Sunday?<br />
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Anonymoushttp://www.blogger.com/profile/07630955537691481037noreply@blogger.com3tag:blogger.com,1999:blog-1984241135716939093.post-55648666183321314122011-09-05T17:45:00.000-07:002011-09-05T18:25:18.807-07:00Homemade GuacamoleFor Labor Day I was asked to bring my guacamole over to a friends... this is how I make it:<br />
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(7-8)Avacados<br />
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(1/2) Red Onion<br />
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(4) Serrano peppers, (1) lime<br />
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Salt (to taste), cilantro (to taste)<br />
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And (not pictured) tomatoes, cumin, and chili pepper. Mix together, forget to take a photo of it, and enjoy!<br />
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I also made a new version of the Sand Dollar Cookies. I cheated a little with the pre-made cookie dough<br />
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Then added slivered almonds<br />
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Cut the dough into <strike>unequal</strike> pieces<br />
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Add the almonds and sprinkle with cinnoman/sugar mix<br />
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Bake @ 350 for 10 minutes!Anonymoushttp://www.blogger.com/profile/07630955537691481037noreply@blogger.com3tag:blogger.com,1999:blog-1984241135716939093.post-78002701687210317302011-08-23T17:22:00.000-07:002011-08-23T17:39:13.700-07:00So far this week....Sunday we made BBQ chicken with mac-n-cheese and green beans:<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFgBH8tMhAHSP4OEyHmq6gg4bg9tVCv5YohWWfb43tlc5uk_7e0_zPE_B-F28ADX1JLmHxOps6ZG0hRjx1wH15r392CXz0bawFlh74tC8Bx2_tXOwUxsGEV8KUEDQD2bHhd3iFKdD-9LQ/s1600/DSC_1440.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFgBH8tMhAHSP4OEyHmq6gg4bg9tVCv5YohWWfb43tlc5uk_7e0_zPE_B-F28ADX1JLmHxOps6ZG0hRjx1wH15r392CXz0bawFlh74tC8Bx2_tXOwUxsGEV8KUEDQD2bHhd3iFKdD-9LQ/s320/DSC_1440.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It's like the chicken is hugging the pasta... best friends....</td></tr>
</tbody></table>Then Monday I roasted a chicken with lemon slices beneath the skin and stuffed with lemon and fresh thyme. With the chicken I roasted potatoes and carrots. While that was going I made this yummy asparagus dish and it was a huge hit and I can't wait to make it again. Since there is lemon in the asparagus sauce and the chicken, they went together nicely.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRQDA348kcn71S_n4EU-fUVKLxdsoaTz4-rykSArT5O_75OAE0tORedJdbX7YboCKwd0S7EsIUhZmb0JcfVkPpLKOpkw7aoHmWgiKIfY9zMLf83slePP1jB2VB3qAAiTlB2v07yQ0sYUc/s1600/DSC_1447.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRQDA348kcn71S_n4EU-fUVKLxdsoaTz4-rykSArT5O_75OAE0tORedJdbX7YboCKwd0S7EsIUhZmb0JcfVkPpLKOpkw7aoHmWgiKIfY9zMLf83slePP1jB2VB3qAAiTlB2v07yQ0sYUc/s320/DSC_1447.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgv7iFJocor_bqfhqP7XsnCVg7kqDTHnfDYgk7aDNWBNrFXWvuL-f2asqf3ZJ_T9CLahLt8ya0yY8_gjeV7CRw40L4nmgCYYfwamFBVSRhRBAYMcwQ3F8oZbv3umS3MnKQaFMnNcCxlxM/s1600/DSC_1449.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgv7iFJocor_bqfhqP7XsnCVg7kqDTHnfDYgk7aDNWBNrFXWvuL-f2asqf3ZJ_T9CLahLt8ya0yY8_gjeV7CRw40L4nmgCYYfwamFBVSRhRBAYMcwQ3F8oZbv3umS3MnKQaFMnNcCxlxM/s320/DSC_1449.JPG" width="320" /></a></div>I meant to get a photo of the chicken but when I asked Lee to check it for doneness, he kind of hacked into it with hunger-frenzy.<br />
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With that we had Wine-of-the-Week and we are on letter C. Donald brought one of my old favorites:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfiE_kcS950yUK1KMBm8gOXZx14WNlPbVOXu1QIpAv74NY4QFMbIakprKWMAXcHY604a7Z8PyaRE2J0ILqrZeRd-ODm6eg5tpSy3N8x6vhm_klfTghKiUdkj4FNV_sbieHzhsTaxPBqgc/s1600/200812-a-2006-la-crema.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfiE_kcS950yUK1KMBm8gOXZx14WNlPbVOXu1QIpAv74NY4QFMbIakprKWMAXcHY604a7Z8PyaRE2J0ILqrZeRd-ODm6eg5tpSy3N8x6vhm_klfTghKiUdkj4FNV_sbieHzhsTaxPBqgc/s320/200812-a-2006-la-crema.jpg" width="256" /></a></div><br />
<br />
As for the rest of the week - Lee had a happy hour tonight and so he is picking up food on the way home. Then tomorrow night he isn't home at all for dinner and then we have been invited over by friends on Thursday. So there goes my menu...<br />
<br />
Somehow a photo of a ham sandwich doesn't seem like something that would make anyone drool, so I will spare you.<br />
<br />
Have a great rest of the week!Anonymoushttp://www.blogger.com/profile/07630955537691481037noreply@blogger.com2tag:blogger.com,1999:blog-1984241135716939093.post-6126275450789118432011-08-21T15:41:00.000-07:002011-08-21T15:41:10.982-07:00This Week's MenuWe stocked up the kitchen on Saturday at HEB, rather than Costco and I am ready for some cookin!<br />
<br />
This week I am going to try a few new things. But Sunday night is just a Keep It Simple night, going to a family favorite of <b><a href="http://stickstoyourribs.blogspot.com/2011/03/home-cookin.html">Home Cookin.</a> </b><br />
<br />
Monday - Donald night and I am roasting a chicken with lemon and herbs. Then I am going to make this asparagus dish I saw on the Cooking Channel and just couldn't wait to try. <b><a href="http://www.cookingchanneltv.com/recipes/alexandra-guarnaschelli/chilled-asparagus-salad-recipe/index.html">Chilled Asparagus Salad</a></b><br />
<br />
Tuesday - I have some left over enchilada sauce so I might make a small pan of enchiladas with some turkey meat I have in the freezer. I also have some shredded cheddar I need to use up. <br />
<br />
Wednesday - I see a lack of pasta in this week's menu so far, and I have some crushed tomatoes to use. How about spaghetti with meat sauce? I could use 1/2 the turkey (unseasoned) from the night before and add in some italian sausage and easily make a meat sauce. This would go well with the Pinot Noir I picked up in the cabinet...<br />
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Thursday - At this point I may be looking to see what's left over and let us just scrounge.<br />
<br />
I will do my best to remember to take photos and update how these recipes played out.<br />
<br />
Have a great week!Anonymoushttp://www.blogger.com/profile/07630955537691481037noreply@blogger.com2tag:blogger.com,1999:blog-1984241135716939093.post-49318573549670873282011-08-09T05:16:00.000-07:002011-08-09T05:16:37.777-07:00Chipotle Pulled Pork EnchiladasLast night for Monday night dinner, we had extra guests and I found that as an excuse to be a little fancy.<br />
Sunday I roasted a pork shoulder in onions, tomatoes, and a can of chipotles. This results in a smokey yet not too spicy meat.<br />
<br />
We usually eat this pork in a corn tortilla with a little avacado. Since we had a ton left over, I came up with an idea to make enchiladas.<br />
<br />
I made homemade red sauce, rolled the pork with a little monterrey jack cheese, topped it all with the sauce and sharp cheddar.<br />
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These enchiladas were A-M-A-Z-I-N-G.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyAaCEKeWCTAL8hejZcVGw04Y838IsbJQ7PGrBXuTeV9tqE4aOblYXX360gLGnwpu28CpZFpXhyr4dPZtkw5fKc62WIA-8IxZGnDX09M5_8zAS8BuCPb8LNKqQMDxfO2gMjkriPzW825o/s1600/photo%25286%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyAaCEKeWCTAL8hejZcVGw04Y838IsbJQ7PGrBXuTeV9tqE4aOblYXX360gLGnwpu28CpZFpXhyr4dPZtkw5fKc62WIA-8IxZGnDX09M5_8zAS8BuCPb8LNKqQMDxfO2gMjkriPzW825o/s320/photo%25286%2529.JPG" width="320" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I added a little sour cream, green onion, and dashes of Chipotle Tobasco. </div><br />
Donald brought wine and this week we are on "B".<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmf5CrVopuSBn4A3IXXfo72ngrHCb8o3RzeEScXcQ_lp2o7C1UX1AMiGUK0_BA6bZR4BP1TNNNpuwi-bq1X2zzjCPxLa2doE-Z2eHrUlnuusUpygSBskGTDT2MmwYq4pezWTUyi8TnMc0/s1600/photo%25287%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmf5CrVopuSBn4A3IXXfo72ngrHCb8o3RzeEScXcQ_lp2o7C1UX1AMiGUK0_BA6bZR4BP1TNNNpuwi-bq1X2zzjCPxLa2doE-Z2eHrUlnuusUpygSBskGTDT2MmwYq4pezWTUyi8TnMc0/s320/photo%25287%2529.jpg" width="239" /></a></div>I didn't really get to drink any but I heard it wasn't a real hit.<br />
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What do you cook when you are having guests over?Anonymoushttp://www.blogger.com/profile/07630955537691481037noreply@blogger.com5tag:blogger.com,1999:blog-1984241135716939093.post-29221935094426658972011-08-03T08:56:00.000-07:002011-08-03T08:56:20.084-07:00Italian Chicken with PolentaAfter Saturday's big meal of spaghetti where Donald and Lee raved and made innapropriate noises, I felt the pressure Monday night (A.K.A. Donald/Uncle Bunny Night) to make another meal that would impress them.<br />
<br />
The funny thing about cooking for men is that they tend to forget you have made them something before, especially if you go long stretches without making it. I pulled out a recipe that I always enjoy and it was a real winner.<br />
<br />
This is a Rachael Ray that I saw on her Food Network show randomly and it's super yummy. You can find it here: <a href="http://www.foodnetwork.com/recipes/rachael-ray/italian-barbecued-chicken-with-polenta-recipe/index.html">Italian BBQ Chicken with Polenta.</a><br />
<br />
The finished product was this:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs5c2IDgKqVEbfTdAv9j_11DHBh4nKsr1vY2A4p5XZTOEQJ4SbLTHAAEOg9YatcFJX9ml-E9zcSMOCWk98EHZsjA8thlmfUMpC0Ct9mc5nkGjE7v8mUsAxIDYy3_tNXdB931DQrrIX_qU/s1600/DSC_1404.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs5c2IDgKqVEbfTdAv9j_11DHBh4nKsr1vY2A4p5XZTOEQJ4SbLTHAAEOg9YatcFJX9ml-E9zcSMOCWk98EHZsjA8thlmfUMpC0Ct9mc5nkGjE7v8mUsAxIDYy3_tNXdB931DQrrIX_qU/s400/DSC_1404.JPG" width="400" /></a></div>The first response was "OOOOOOHHHHHHH YUMMMMMMMMMMMMMM where did you find this recipe? Please make it again!"<br />
<br />
Me: I have made this before... more than once... but ok!<br />
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Donald: What is this hybrid potato/pasta stuff? OMG it's awesome!<br />
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Monday nights it is also customary for Donald to bring over a bottle of wine. He started going through the alphabet to keep things interesting. Here is the first run on "A":<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGz9aeuMPlRLp0o444HOhzY8t3rg4pbKyYF8xGGcZhWYajs6a7EPsZ8EjhASxZ5sJ0HiyjcZ6MHn1N3XOTefpijDciIBE8m6JZG83_R4cycByoZM-SZGzgl2M1c9Vxys7M9oo7uxOwWjE/s1600/DSC_1405.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGz9aeuMPlRLp0o444HOhzY8t3rg4pbKyYF8xGGcZhWYajs6a7EPsZ8EjhASxZ5sJ0HiyjcZ6MHn1N3XOTefpijDciIBE8m6JZG83_R4cycByoZM-SZGzgl2M1c9Vxys7M9oo7uxOwWjE/s400/DSC_1405.JPG" width="400" /></a></div>It went well with the chicken, a little "crisper" than I like my chardonnay - as I prefer a deep, buttery version - but in the middle of this incredible heat, it was nice.Anonymoushttp://www.blogger.com/profile/07630955537691481037noreply@blogger.com3tag:blogger.com,1999:blog-1984241135716939093.post-83063519467496945642011-08-01T05:33:00.000-07:002011-08-01T05:33:22.224-07:00Spaghetti is sexy...I am addicted to Spaghetti and meatballs. I have posted about it many times, especially while pregnant since that is the major food group I ate.<br />
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I even branched out with the <a href="http://stickstoyourribs.blogspot.com/2009/12/spaghetti-with-turkey-meatballs.html">recipe once.</a><br />
<br />
But Saturday night I made the most epic spaghetti sauce I have ever made. Lee and Donald wouldn't stop ooohing and aahhing and moaning.<br />
<br />
See? Spaghetti is sexy.<br />
<br />
Now, I barely followed the recipe I have previously posted. I just started throwin stuff in the pot and let it simmer. When Lee said "You need to put up this recipe, it will make the world a better place," I said "I can't! I didn't keep notes or anything!"<br />
<br />
So here is how I made spaghetti the other night - in realistic terms...<br />
<br />
First, I diced up half a very large onion and threw it in the pot to soften with some olive oil.<br />
<br />
As it started to soften and brown, I added some minced garlic. The kind from a jar, maybe about 1 teaspoon?<br />
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Then I added a palmful of Italian Seasoning, a few shakes of tobasco, about 6 shakes of worcestershire sauce, and a little chili powder.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLLMIc5sclDmVufS5crDS1XctnidMTPV35rguhAHOPDHZvBhpe2oJ8_x11gJiMhpn715m8h0MaJbW1WG_0bn8bPpAlWgEZK1SQMM83mX-WjEy3gupCv5yVLmlLawRGgKLhZIcCLctdvW4/s1600/DSC_1358.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLLMIc5sclDmVufS5crDS1XctnidMTPV35rguhAHOPDHZvBhpe2oJ8_x11gJiMhpn715m8h0MaJbW1WG_0bn8bPpAlWgEZK1SQMM83mX-WjEy3gupCv5yVLmlLawRGgKLhZIcCLctdvW4/s400/DSC_1358.JPG" width="400" /></a></div>After that, I started ladeling in crushed tomatoes from the large can I got at Costco. That can is 106 ounces and I used about 2/3 of it.<br />
Then I added a 16 ounce can of diced tomatoes (and the juice) and a pinch of red pepper flakes. <br />
I started to wonder if I had enough seasoning for that much sauce, so I added a little more italian seasoning and a little more chili powder. I also added some salt and pepper.<br />
Once I had all this stirred together I let it bubble and simmer for almost and hour, and made the meatballs...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSsDYhhcrLgfFKm75hbHkJhESAXdobUxlwraQq2-J4c_Y5mAJAf7GX1ZLqimW7HfE3kRqV6FYefEgmy1XVqYQc-FmkAMbHRcM6c_JXxHyl8nVTUVpk5YLty0OG6lFnTGsvfDNXjpHajHI/s1600/DSC_1361.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSsDYhhcrLgfFKm75hbHkJhESAXdobUxlwraQq2-J4c_Y5mAJAf7GX1ZLqimW7HfE3kRqV6FYefEgmy1XVqYQc-FmkAMbHRcM6c_JXxHyl8nVTUVpk5YLty0OG6lFnTGsvfDNXjpHajHI/s400/DSC_1361.JPG" width="400" /></a></div>In a large bowl, I beat one egg and added a little milk, bread crumbs, and a pound of ground turkey. Once that was mixed together I added grated parmesean until the meatballs were sticky and would hold form.<br />
<br />
Next was a nice squirt of garlic paste, some salt and pepper. <br />
<br />
When I started the water for the pasta to boil, I started browning the meatballs, then throwing them in the sauce to cook through.<br />
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The finished product looked like this:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimNA7BsODcHjMkIzEa7N_Q6yK1y6lTu9MpAoIg4cAJyq8DxOKZPvAvzH4CEVM-YcYVfek1Hf8noW7YD2acL6fRKvbUaigy5YbkkxQqtgw85auAf4z5weVruz12xhlq7pF0f5d1dS1reDg/s1600/DSC_1362.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimNA7BsODcHjMkIzEa7N_Q6yK1y6lTu9MpAoIg4cAJyq8DxOKZPvAvzH4CEVM-YcYVfek1Hf8noW7YD2acL6fRKvbUaigy5YbkkxQqtgw85auAf4z5weVruz12xhlq7pF0f5d1dS1reDg/s400/DSC_1362.JPG" width="400" /></a></div>It was wonderful, heavy, and a little spicy,<br />
<br />
This is how I cook, not really measuring, just throwing things in until it tastes good.<br />
<br />
What about you? Do you measure to the T or just wing it?Anonymoushttp://www.blogger.com/profile/07630955537691481037noreply@blogger.com3tag:blogger.com,1999:blog-1984241135716939093.post-15301459804974309282011-07-18T07:00:00.000-07:002011-07-15T12:04:12.437-07:00Southern Living Rocks My WorldFirst of all, I am a diehard subscriber to Southern Living magazine. I love the food, the photos, and the little "good southern lady" tidbits that try and tell you how to act. That doesn't normally soak in but I at least read those parts...<br />
<br />
My friend <a href="http://www.sarariddle.com/blog/" style="color: #ff6600; font-weight: bold;">Sara</a> recently told me about a website called <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1975716" style="color: #ff6600; font-weight: bold;">MyRecipes</a>.com. How I had not heard of this, I don't know, but it is a great resource for all magazine recipes (Southern Living, Sunset, etc). Oh and if you don't get <a href="http://www.sunset.com/"><span style="color: #ff6600; font-weight: bold;">Sunset</span></a>, please do. Sara told me about this as well so I txt'd her that I love her a bushel and a peck for telling me about this.<br />
<br />
Anyway, back on point, I made a recipe Monday night from this month's Southern Living. It was grand. It was monumental.<br />
<br />
It was freaking good.<br />
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<a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1975716"><span style="color: #ff6600; font-weight: bold;">Pork Chops with Roasted Green Beans and Pecans</span></a><br />
(Aka, holy crap this is good)<br />
<br />
Ingredients<br />
<div class="rcpdetail" id="ingredients"><ul><li> 2 (12-oz.) packages fresh cut green beans</li>
<li> 1 tablespoon olive oil</li>
<li> 1 teaspoon salt, divided</li>
<li> 4 (4- to 6-oz.) bone-in center-cut pork chops</li>
<li> 1/4 teaspoon pepper</li>
<li> 1/2 cup Japanese breadcrumbs (panko)</li>
<li> 1/4 cup freshly grated Parmesan cheese</li>
<li> 1 tablespoon lemon zest</li>
<li> 1 teaspoon chopped fresh thyme</li>
<li> 1/4 cup vegetable oil</li>
<li> 1/4 cup chopped pecans</li>
<li> 1/2 tablespoon butter </li>
</ul>Preparation<br />
<br />
</div><div class="rcpdetail" id="preparation"><span style="font-weight: bold;"></span>1. Preheat oven to 450°. Rinse beans. Combine beans, 1 Tbsp. olive oil, and 3/4 tsp. salt in a large bowl, tossing to coat. Spread beans in a single layer in a jelly-roll pan. Bake 18 to 20 minutes or until beans are tender and slightly browned. <br />
2. Meanwhile, sprinkle pork chops with pepper and remaining 1/4 tsp. salt.<br />
3. Stir together breadcrumbs and next 3 ingredients in a large shallow dish. Dredge pork chops in breadcrumb mixture.<br />
4. Cook chops in 1/4 cup hot vegetable oil in a large skillet over medium heat 5 to 6 minutes on each side or until done.<br />
5. Stir pecans and butter into beans; bake 5 to 6 more minutes or until pecans are golden. Serve pork chops with green beans.<br />
</div>Something I will share about how I varied on this recipe:<br />
- I didn't have Panko breadcrumbs so I smashed up good ole saltines and then chopped up some rosemary and thyme really fine and threw that in with some pepper and the parmesean<br />
<br />
-I don't fry things so I put a generous amount of olive oil in my skillet and if it got a little dry toward the end, I sprayed it with cooking spray.<br />
<br />
- I used frozen green beans.<br />
<br />
Also, I served it with this yummy bread I found at Central Market. It is the Central Market Organics brand (also found at HEB) and it was 2 smallish frozen rosemary baguettes. You lay them out for 5 minutes then toss them in the oven for about 12 minutes and you have yummy bread.<br />
<br />
My sister in law's only question: "Does it come pre-buttered?"<br />
<br />
I love her.<br />
<br />
But no, it does not.<br />
<br />
Here is how our plates looked:<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU7NA1mCFXrf8Fa-3jNQwnS1BXQ83W2mdM3PAyt3nWxyGKOwJYN_EOB4E0XkHa1odNHatSJUTZJyVkggRQX5ReoH2g_PjjZqLG0XRB16HG14N-Ytva_LasW9MDD1Cs1f4l8veV649_DUc/s1600/DSCN0098.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5457215502135938146" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU7NA1mCFXrf8Fa-3jNQwnS1BXQ83W2mdM3PAyt3nWxyGKOwJYN_EOB4E0XkHa1odNHatSJUTZJyVkggRQX5ReoH2g_PjjZqLG0XRB16HG14N-Ytva_LasW9MDD1Cs1f4l8veV649_DUc/s320/DSCN0098.JPG" style="display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Paper towels for napkins, because we are super classy like that</td></tr>
</tbody></table><br />
Notice how the bread and butter is strategically placed right in front of me.<br />
<br />
Hence the treadmill in my living room...Anonymoushttp://www.blogger.com/profile/07630955537691481037noreply@blogger.com2tag:blogger.com,1999:blog-1984241135716939093.post-24756954906234062852011-07-11T05:18:00.000-07:002011-07-11T05:20:18.074-07:00Stuffed Bell PeppersMy coworker, Christi, came to work the other day and brought her lunch. I asked her what she brought and she said "I made some stuffed bell peppers last night!" That got my wheels turning.<br />
<br />
With the Costco way of purchasing, we end up with (4) packages of ground turkey. Other than meatballs or tacos, I don't really do much else with it. I decided to take a stab at this for a nice Friday Night Meal.<br />
<br />
First, I coated the peppers and broiled them.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT3aa08RIMtVjjzKlrrrbvPPLjAgEZ_gb_nXrzdWmfX_i0LbCbHzYyJ5l6Sbot5PEMx5qqO-YbL5CCKX5ipilVtfx0x2C7526bS2cctiM0C7LBYVMNsL34llvNvPUKaoPYCepgO7LVeVY/s1600/DSC_1122.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT3aa08RIMtVjjzKlrrrbvPPLjAgEZ_gb_nXrzdWmfX_i0LbCbHzYyJ5l6Sbot5PEMx5qqO-YbL5CCKX5ipilVtfx0x2C7526bS2cctiM0C7LBYVMNsL34llvNvPUKaoPYCepgO7LVeVY/s400/DSC_1122.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFSxGYJpoljM4Cf3sB2ZU0L6NujOsJqDYLU1BVfVA6YqTUPDVIU_Qztplj0_OKIwSW_CEw6rDNXtIZk2SzxLFGqh6nFBnklpdG1xAaqWJrDsLk6O05sENQmFi0Fd3LcMnPDXywCGZglYI/s1600/DSC_1128.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFSxGYJpoljM4Cf3sB2ZU0L6NujOsJqDYLU1BVfVA6YqTUPDVIU_Qztplj0_OKIwSW_CEw6rDNXtIZk2SzxLFGqh6nFBnklpdG1xAaqWJrDsLk6O05sENQmFi0Fd3LcMnPDXywCGZglYI/s400/DSC_1128.JPG" width="400" /></a></div>Meanwhile, I mixed onion, turkey, a can of rotel, and some spices in a skillet and got it cooked through. Then I loaded the peppers up.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1BJB5IhMSVu-XV5-ey346xKCDRQOG54mqZKK6T3GQLcq9Kk_0VLYSQ9tPVnDiUML9_MI0qh8l6fS_7NLStvIjAEna_WOK1UGZBXjIty1_e0EmMVpQEgeAXcSXS-9BNQaCsVf8OAbHstY/s1600/DSC_1131.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1BJB5IhMSVu-XV5-ey346xKCDRQOG54mqZKK6T3GQLcq9Kk_0VLYSQ9tPVnDiUML9_MI0qh8l6fS_7NLStvIjAEna_WOK1UGZBXjIty1_e0EmMVpQEgeAXcSXS-9BNQaCsVf8OAbHstY/s400/DSC_1131.JPG" width="400" /></a></div>I put these back in the oven for about 15 minutes..<br />
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Then, of course, cheese!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9CHtJ0tdqKW6sukiS2wdkUHTZwiQVGRbF1tEt4vL7Wi_Ov_3i2o1evuosre0UN1rRIFJbij9R6Gv7vIe2VfbgvdwvFmiPdY4mlaVogLT3ttMsOWfC_SgQjlIRamX3QxX_Cc0NCyiLhEM/s1600/DSC_1132.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9CHtJ0tdqKW6sukiS2wdkUHTZwiQVGRbF1tEt4vL7Wi_Ov_3i2o1evuosre0UN1rRIFJbij9R6Gv7vIe2VfbgvdwvFmiPdY4mlaVogLT3ttMsOWfC_SgQjlIRamX3QxX_Cc0NCyiLhEM/s400/DSC_1132.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhau5X0Z_vbODSuET-o03KCTQ12Zwd7x_v6XIlbkqvZNMrbe7KlmLniKf7n0ErALhmwLeIm8HCybg3KZuAUu_XCe8eVRwmRBWH7w-Fl4E-g_c3ROPPcp4xGltOPe8Te10P4hH5-WauN_q4/s1600/DSC_1136.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhau5X0Z_vbODSuET-o03KCTQ12Zwd7x_v6XIlbkqvZNMrbe7KlmLniKf7n0ErALhmwLeIm8HCybg3KZuAUu_XCe8eVRwmRBWH7w-Fl4E-g_c3ROPPcp4xGltOPe8Te10P4hH5-WauN_q4/s400/DSC_1136.JPG" width="400" /></a></div>I put them back in about 5 minutes just to get the cheese melty.<br />
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While the cheese was melting, I took a shortcut with the rice and beans.<br />
<br />
I basically just heated up a can of beans on the stove and put 2 of those packets of Uncle Ben's Mexican Rice in the microwave.. 60 seconds!!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3TJ8u2SS2eFxSRFY-DowDV3-IXtxb7TGLrGe98zk4BRlVqd5oBsf0SsxaZCXiuESPlUZT8KmWQ_CWvz2ORu6W-2sgqqYMU_stxm2QIt7FtXaNn-oo2CbznPhdiY2dvtGDdjvy6M3h-ck/s1600/DSC_1138.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3TJ8u2SS2eFxSRFY-DowDV3-IXtxb7TGLrGe98zk4BRlVqd5oBsf0SsxaZCXiuESPlUZT8KmWQ_CWvz2ORu6W-2sgqqYMU_stxm2QIt7FtXaNn-oo2CbznPhdiY2dvtGDdjvy6M3h-ck/s400/DSC_1138.JPG" width="400" /></a></div>It turned out to be a wonderful and easy meal and Lee LOVED IT.Anonymoushttp://www.blogger.com/profile/07630955537691481037noreply@blogger.com5tag:blogger.com,1999:blog-1984241135716939093.post-11128517468835325372011-06-28T05:22:00.000-07:002011-06-28T05:22:40.493-07:00Cooking with friends...We had Ben and Katie over last weekend and they wanted to cook us Indian food... so we let them!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidjkznYUYpJRdLjU26pip6CHmB1waa7HwfQjpxoLMm1AGQAgA6SmcTf6dytgr1ce4XzsybntzZkr2cZ_xbBf4jM3Pmtyd-p4Z1e_yq7PYIXs9Ka1xIbxK2oQNVV_nPhyf-LC_N0pAaam4/s1600/DSC_0856.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidjkznYUYpJRdLjU26pip6CHmB1waa7HwfQjpxoLMm1AGQAgA6SmcTf6dytgr1ce4XzsybntzZkr2cZ_xbBf4jM3Pmtyd-p4Z1e_yq7PYIXs9Ka1xIbxK2oQNVV_nPhyf-LC_N0pAaam4/s400/DSC_0856.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ben used a lot of this to make the saag paneer. Maybe why my pants won't button...</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIpMcWOdfEHiImP4B8Qzu0gs_oyoAAd_8V1SnkoYlxg8gUmkhZVE_1LGpJRIPw8oioy6ORNb3xES8Kf6OO7qGl0q0BI2QTqSAtLleD3EIHQM7CSWIdTlHBHRYtQJlRyqdPZ_byBwhpcO0/s1600/DSC_0861.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIpMcWOdfEHiImP4B8Qzu0gs_oyoAAd_8V1SnkoYlxg8gUmkhZVE_1LGpJRIPw8oioy6ORNb3xES8Kf6OO7qGl0q0BI2QTqSAtLleD3EIHQM7CSWIdTlHBHRYtQJlRyqdPZ_byBwhpcO0/s400/DSC_0861.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Katie made us Jalapeno poppers while we waited!</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqcsIgJpc_tq5my0D3KKgTDeDoDZ_HNH3LlKUh4x3JoyfaN5GjZu4NOWNKgDqNj-LBWttzdHroqMesiFXFnHyycB8-srBRE9mdkhY-m1CnlHKCVjFT_DlfldMV9husnKnKSIw_ndCgl7E/s1600/DSC_0862.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqcsIgJpc_tq5my0D3KKgTDeDoDZ_HNH3LlKUh4x3JoyfaN5GjZu4NOWNKgDqNj-LBWttzdHroqMesiFXFnHyycB8-srBRE9mdkhY-m1CnlHKCVjFT_DlfldMV9husnKnKSIw_ndCgl7E/s400/DSC_0862.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">However she missed some veins and seeds and... our mouths were on FIRE!</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrVZwgrYARFJzuQ-DqK6XSiPN2H4JT4iX5sF7tywqAc3fK5G___c4_xtdgpMos4zFCD7asIS_y6mWQ7UtN17aCSSFLrxYzj5fE6pR74zuPP34P8v7BT9-ReWEup786MGd7vKzZZUDzoRk/s1600/DSC_0863.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrVZwgrYARFJzuQ-DqK6XSiPN2H4JT4iX5sF7tywqAc3fK5G___c4_xtdgpMos4zFCD7asIS_y6mWQ7UtN17aCSSFLrxYzj5fE6pR74zuPP34P8v7BT9-ReWEup786MGd7vKzZZUDzoRk/s400/DSC_0863.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cutting up mango and pineapple for the rice. Looky who just got engaaaaged!</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz00J7jh17n27OfL7raN3iIGCJAHILllL2-D1Hoq5QuvIG2Mmm2nZf8nedCyfg5fycDFfWd7CvKEVMTjQyA8Sbq9-NMow6NX0Lko9CWdxBIfnwNB56Bos-9pSKPlw-OWS_S8PCwF1cWeU/s1600/DSC_0864.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz00J7jh17n27OfL7raN3iIGCJAHILllL2-D1Hoq5QuvIG2Mmm2nZf8nedCyfg5fycDFfWd7CvKEVMTjQyA8Sbq9-NMow6NX0Lko9CWdxBIfnwNB56Bos-9pSKPlw-OWS_S8PCwF1cWeU/s400/DSC_0864.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Paneer cheese. Tastes a little like mozzarella..</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinkKMKSIBSsLP8HhfHXiF6BoCBjekRMtguV7dJX72LyTcBEa96xcorUejMvS5xgnK_5BZAMQMxSjkITJF5XrB4_mOwEol5umPG0LAq5FW_LYAUBGVUMNYZ13aD1euVilLLOH7W2K2hB9g/s1600/DSC_0865.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinkKMKSIBSsLP8HhfHXiF6BoCBjekRMtguV7dJX72LyTcBEa96xcorUejMvS5xgnK_5BZAMQMxSjkITJF5XrB4_mOwEol5umPG0LAq5FW_LYAUBGVUMNYZ13aD1euVilLLOH7W2K2hB9g/s400/DSC_0865.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Basmati rice, saag paneer, chicken marinated in Indian spices and curry, and chutney.</td></tr>
</tbody></table>We had a GREAT time!Anonymoushttp://www.blogger.com/profile/07630955537691481037noreply@blogger.com3tag:blogger.com,1999:blog-1984241135716939093.post-53667257409012370992011-06-13T05:03:00.000-07:002011-06-13T05:03:25.152-07:00Ground Turkey Enchiladas with 2 cheesesLast night I made enchiladas to fulfill a craving and to use some some ground turkey. We make Turkey Tacos ALL THE TIME so I figured we would like enchiladas.<br />
<br />
First, I was inspired to make my own sauce from this recipe at <a href="http://fortheloveofcooking-recipes.blogspot.com/2011/04/shredded-beef-enchiladas-with-homemade.html">For the Love of Cooking</a><br />
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I got the sauce started and then I got to work on shredding some cheese.<br />
<br />
I recently discovered that if you shred your own cheese, it is 10 times better than what you buy already shredded. I think this is because there is cornstarch in the bag to help the pre-shredded variety not stick together. Seriously, check out a bag of shredded cheddar - it has a white coating on it...<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNEY4goTpnQojmmaVhw3fRPWP6Mpd6IiVn5S0vHt3Jf8zaSfbea7Bu-RkKffeP5vV01YEt4wTh7a3TzABsu8TImNb8Gd5WEkCO_jDGNLvRP9OYDdjV0AjfqaGR_udKkCFQSfKnacGdzb4/s1600/DSC_0799.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNEY4goTpnQojmmaVhw3fRPWP6Mpd6IiVn5S0vHt3Jf8zaSfbea7Bu-RkKffeP5vV01YEt4wTh7a3TzABsu8TImNb8Gd5WEkCO_jDGNLvRP9OYDdjV0AjfqaGR_udKkCFQSfKnacGdzb4/s320/DSC_0799.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Monterrey jack, yummmmm </td></tr>
</tbody></table><br />
After I was done with the cheese I started on the meat.<br />
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Turkey can be a challenge. It can be very <i>blah</i> if you don't season it right. I added 3 palmfulls of taco seasoning and a can of rotel to give it some spice.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDWp2plYb9t7a7HO3GepNaZFUqYX6LQHtV4c6OsfeviOm7jb2K4xua1dIqZkLVylssZ42Nl8zvI25Rsk0RIagdMLUJ7UrnPJsB-JGNUyB6UiDuBR2zn8u6vDPb-k_hKVO5uy46DhU8ZIw/s1600/DSC_0806.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDWp2plYb9t7a7HO3GepNaZFUqYX6LQHtV4c6OsfeviOm7jb2K4xua1dIqZkLVylssZ42Nl8zvI25Rsk0RIagdMLUJ7UrnPJsB-JGNUyB6UiDuBR2zn8u6vDPb-k_hKVO5uy46DhU8ZIw/s320/DSC_0806.JPG" width="320" /></a></div><br />
By this time, the enchilada sauce was ready to go into the food processor.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYaMAcmDfujfq2wbJR4aech2qc1USZwRsWESY_KX5Ky4IBJQa07Sb-XQaGq9KzEHgdhM4sBl4jjFlBqpCH6YzxT6UTyqzwgaa86jtk9o-RegkOmZ9vXYf9FnZ502_x_KewXrnQLKHpcgo/s1600/DSC_0802.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYaMAcmDfujfq2wbJR4aech2qc1USZwRsWESY_KX5Ky4IBJQa07Sb-XQaGq9KzEHgdhM4sBl4jjFlBqpCH6YzxT6UTyqzwgaa86jtk9o-RegkOmZ9vXYf9FnZ502_x_KewXrnQLKHpcgo/s320/DSC_0802.JPG" width="320" /></a></div>Yum-friggin-O.<br />
<br />
Time to assemble enchiladas!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidG-J0Fjs0XARwRQxri91KPVzkUEEoIXnnD_iCMbTBADF-zz1iLUUyVi5lRhSFnqHx8VTzihZLOSft8ll2g3hnKjO3KkShWsJbEq7r-2sAkbiOq9BvJm926fiu9TkrOc5lgbwWZnNeouI/s1600/DSC_0817.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidG-J0Fjs0XARwRQxri91KPVzkUEEoIXnnD_iCMbTBADF-zz1iLUUyVi5lRhSFnqHx8VTzihZLOSft8ll2g3hnKjO3KkShWsJbEq7r-2sAkbiOq9BvJm926fiu9TkrOc5lgbwWZnNeouI/s320/DSC_0817.JPG" width="320" /></a></div> Then I popped them in the oven, fed the baby, cleaned the kitchen (which was all a mess after making this!) and they were ready...<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEith4R9gWUIU3v-3hN9vPTjXaKd5pE1akAJWiF_mAMMyi-n3pVup87Y47wfcvKpqy6JcoAqVkP-3_ittxN1YDDxIL5nmxrWZ-NVu36E_p1dIUnV5ufvKLL0XHSnPOVtiTV5HpbVLiWJutg/s1600/DSC_0820.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEith4R9gWUIU3v-3hN9vPTjXaKd5pE1akAJWiF_mAMMyi-n3pVup87Y47wfcvKpqy6JcoAqVkP-3_ittxN1YDDxIL5nmxrWZ-NVu36E_p1dIUnV5ufvKLL0XHSnPOVtiTV5HpbVLiWJutg/s320/DSC_0820.JPG" width="320" /></a></div>Lee LOVED this, said the sauce was "kick ass!" and I suppose that means I need to make it again...<br />
<br />
I hope you are inspired to make enchiladas now!Anonymoushttp://www.blogger.com/profile/07630955537691481037noreply@blogger.com10tag:blogger.com,1999:blog-1984241135716939093.post-54651766851161993582011-06-12T11:43:00.000-07:002011-06-12T11:43:35.202-07:00Budget MealsSo far, our budget experiment is going fairly well. We went to Costco 2 weeks ago and we STILL have meat in the freezer. In fact I have a better idea of what to shop for next time we go (this coming weekend) so that I really don't have to hit the regular store at all. The only reason we have gone back to the store at all the last 2 weeks is because we threw a get together or 2. That blows a budget fast....<br />
<br />
I also still have some red bellpepper, lettuce, and green beans. I think I will try and convince Lee to let me make my coveted peanut noodles one night so I can use up the peppers and beans. I have some pasta that is left over for the other night.<br />
<br />
So this week, a menu is going to be kind of "fly by the seat of my pants" idea.<br />
<br />
Tonight I am making enchiladas, using ground turkey. I actually had all the ingredients to make my own enchilada sauce, so we will see how that goes.<br />
<br />
Monday: Leftover Enchiladas<br />
<br />
Tuesday - peanut noodles with stir fried chicken... PLEASE?<br />
<br />
Wednesday will put me down to some ground turkey being in the freezer and that's it. Since it's payday finally, maybe I can hit the store for a few staples. I have potatoes but I don't really know what to do with potatoes and ground turkey.<br />
<br />
Having to take stock of my ingredients and make up meals the last 2 weeks has made me become pretty creative!<br />
I will post about the enchiladas tomorrow.<br />
Have a great Sunday evening!Anonymoushttp://www.blogger.com/profile/07630955537691481037noreply@blogger.com2tag:blogger.com,1999:blog-1984241135716939093.post-63125815207245777142011-06-09T19:01:00.000-07:002011-06-09T19:01:11.826-07:00Throw togetherWhat I had on hand:<br />
<br />
Pork loin<br />
Homestyle Macncheese<br />
Greenbeans<br />
<br />
What it turned out to be:<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt9K71oHKPVe89B2gL8eXOHeVOObrh7Dc_TlieXIub2QiOSN4a38Mj0MYaCsXD0yXGJjF6u_l7hH7EjiOC9w04ESdy9AJd1b96DMaGsQN2Zeltpq4HkJTbo14jRHDPhcCLS3nsZ2oRdTk/s1600/DSC_0714.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt9K71oHKPVe89B2gL8eXOHeVOObrh7Dc_TlieXIub2QiOSN4a38Mj0MYaCsXD0yXGJjF6u_l7hH7EjiOC9w04ESdy9AJd1b96DMaGsQN2Zeltpq4HkJTbo14jRHDPhcCLS3nsZ2oRdTk/s400/DSC_0714.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Very, very bad Pinot in the background.</td></tr>
</tbody></table>Add a warm evening and a grill, and what a wonderful meal it turned out to be.Anonymoushttp://www.blogger.com/profile/07630955537691481037noreply@blogger.com0tag:blogger.com,1999:blog-1984241135716939093.post-48804167429391706052011-06-06T05:22:00.000-07:002011-06-06T05:22:23.579-07:00Easy Stir FryDuring the week, there is usually one night that I can't fathom what I will make for dinner... and then there is stir fry...<br />
Basically I find veggies I think will be good, and some chicken breasts:<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0NlrsIK8iG5z6dUUIWl5dbhS2Fky4cK8xZVrN-S9U5i-Gwic-bldXzuspo5XqY3uT-zTqz137lDY-YHnI8tAqsUHuNNW5qpVpOO7UoPTcwKiTz0be5oMPsVbDQqp7JDScKOd8kWLt1iE/s1600/DSCN0674.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0NlrsIK8iG5z6dUUIWl5dbhS2Fky4cK8xZVrN-S9U5i-Gwic-bldXzuspo5XqY3uT-zTqz137lDY-YHnI8tAqsUHuNNW5qpVpOO7UoPTcwKiTz0be5oMPsVbDQqp7JDScKOd8kWLt1iE/s400/DSCN0674.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Onion, too. Not pictured...</td></tr>
</tbody></table> I sautee the chicken until brown, remove from skillet, add veggies. (Meanwhile boil some rice)<br />
Once the veggies are to a softening point, I add the chicken back in.<br />
I make a sauce of soy sauce, honey, rice vinegar, chili garlic sauce, and ginger and pour that into the skillet for the last 5 minutes..<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTsl5gZ4nXC36-P_O-CM-0wHYsY7cSko8XyMGupoTxYUrXdRFQkoYQyJRMJkof2vR6pHGaLsY_GZtmHCI95WdmbC-2HSwTuT2yJv6oPAb1BmZhfYgOP6UynBnQRNvG2I8f3QNMDk0sfmY/s1600/DSCN0679.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTsl5gZ4nXC36-P_O-CM-0wHYsY7cSko8XyMGupoTxYUrXdRFQkoYQyJRMJkof2vR6pHGaLsY_GZtmHCI95WdmbC-2HSwTuT2yJv6oPAb1BmZhfYgOP6UynBnQRNvG2I8f3QNMDk0sfmY/s400/DSCN0679.JPG" width="400" /></a></div>It's always good!Anonymoushttp://www.blogger.com/profile/07630955537691481037noreply@blogger.com3tag:blogger.com,1999:blog-1984241135716939093.post-8288731195531445352011-06-01T08:16:00.000-07:002011-06-01T08:16:26.887-07:00Chicken EnchiladasI haven't made this in awhile but I am sure craving it... I made this up on the fly so I may tweak it next time. <br />
<br />
<span style="font-size: 130%;">Chicken Enchiladas with Sour Cream Verde Sauce</span><br />
<br />
1 2 -3 pound rotisserie chicken<br />
2 jars green salsa, medium spice<br />
8 oz sour cream<br />
2 cups chicken broth<br />
1/4 cup flour<br />
1/2 onion, diced small<br />
2 cloves garlic, minced (i have a jar of minced garlic from the store...)<br />
1 small can black beans<br />
Shredded monterrey jack cheese<br />
1 tablespoon chili powder<br />
10 - 12 corn tortillas<br />
<br />
Preheat oven to 350 degrees and grease a 9x13 glass dish. Go ahead and shred the chicken into small bits.<br />
<br />
Sautee onion in olive oil until soft. Add garlic and chili powder, stirring until mixed. Sprinkle flour over mixture and stir. Slowly start whisking broth into skillet until well incorporated and bubbly. Add 1 jar (roughly 8oz) salsa and all of chicken and stir well.<br />
<br />
Pop the tortillas in the microwave for about 20 seconds to warm up.<br />
<br />
Pour a little salsa in the bottom of the baking dish, maybe 1/4 cup. For each enchilada, add a scoop of the chicken mixture from the skillet into the middle of a tortilla, a spoonful of black beans, and a little cheese. Roll up so that the crease is on the bottom and place into the dish. Repeat until you fill the dish up.<br />
In a small bowl, pour in remaining salsa. Spoon sour cream in a little at a time until you achieve the salsa-to-sour cream ratio that you like. pour over enchiladas and spread out with a spatula. Sprinkle with as much cheese as your heart desires!<br />
<br />
Bake for 30 min until bubbly.<br />
<br />
You can spice this up with hot sauce or more spices, just make it your own.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1_sXPfaLWCj8_hfM0cLTLWyMkMoDsTI6MXmahIL4MKIS9E60xMA6_42dmsFvLqWvZloo_7rFPG83U1n87KRj7dmJMAarbESDT7-JObR73pEjMn4rNhvfD94s_EpDn97HWognuQSay_ss/s1600-h/P5240001.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5340526071812725186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1_sXPfaLWCj8_hfM0cLTLWyMkMoDsTI6MXmahIL4MKIS9E60xMA6_42dmsFvLqWvZloo_7rFPG83U1n87KRj7dmJMAarbESDT7-JObR73pEjMn4rNhvfD94s_EpDn97HWognuQSay_ss/s320/P5240001.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>Anonymoushttp://www.blogger.com/profile/07630955537691481037noreply@blogger.com1tag:blogger.com,1999:blog-1984241135716939093.post-87776849827480645002011-05-27T07:19:00.000-07:002011-05-27T07:19:11.589-07:00ObsessedI love this meal.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0UiNmcoJYJ_AaaOPOXAAHHELnHEW5UXHYrHs9l76eugML1Ut4lG_zvriCWpDGlgIBeCz0FUlmbCkeqakwkD6ukrKk9LNB7yQ9J1JgSJwzu9dC0geopcuwyBjIHfF__Gi1VquRVZ9XwBY/s1600/DSC_0528.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0UiNmcoJYJ_AaaOPOXAAHHELnHEW5UXHYrHs9l76eugML1Ut4lG_zvriCWpDGlgIBeCz0FUlmbCkeqakwkD6ukrKk9LNB7yQ9J1JgSJwzu9dC0geopcuwyBjIHfF__Gi1VquRVZ9XwBY/s400/DSC_0528.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spaghetti with meatballs</td></tr>
</tbody></table><div style="text-align: center;"><br />
</div>Always have...<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv9wA7_mAZ7F4azVY2A0Hi3UdM6pVg4djRJ080AOB1tCD_x70dFEhsgWozBBWMjIRgjKQFGokmh9PyjgTJyFET7ivudqtYW6_Aa1QCYi01hRwOlqRF1EQfuzWg2RFqIF_VTRFFPftc0FA/s1600/DSC_0529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="343" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv9wA7_mAZ7F4azVY2A0Hi3UdM6pVg4djRJ080AOB1tCD_x70dFEhsgWozBBWMjIRgjKQFGokmh9PyjgTJyFET7ivudqtYW6_Aa1QCYi01hRwOlqRF1EQfuzWg2RFqIF_VTRFFPftc0FA/s400/DSC_0529.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Please ignore the baby stuff in the background. It's just life these days!</td></tr>
</tbody></table><br />
Always will.Anonymoushttp://www.blogger.com/profile/07630955537691481037noreply@blogger.com1tag:blogger.com,1999:blog-1984241135716939093.post-11205266895305993112011-05-24T06:48:00.000-07:002011-05-24T06:48:54.783-07:00Huevos RancherosMan I love mexican food.<br />
<br />
In a super serious way I love mexican food.<br />
<br />
There are some weekends when I really really want Huevos Rancheros for breakfast. The urge struck me recently so I looked up some recipes and went for it.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCHt8DRwT_S_CLlrPwm7ooRSWm3ytcIPmKDkjRBgP3oIeUE1eyf1S8SvDzKDywDd0IDGKSGtUXA022OGkZi6OjkbIiibZcDhwlq1bAAR7ZuKn3iRiKMRScegTq-FYGG7fQ49El_MoWU0s/s1600/DSC_0511.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCHt8DRwT_S_CLlrPwm7ooRSWm3ytcIPmKDkjRBgP3oIeUE1eyf1S8SvDzKDywDd0IDGKSGtUXA022OGkZi6OjkbIiibZcDhwlq1bAAR7ZuKn3iRiKMRScegTq-FYGG7fQ49El_MoWU0s/s400/DSC_0511.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fire roasted tomatoes</td></tr>
</tbody></table><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRvRwBps63_Aevq-WzPDn1jjzpAXatOK5Oap6cTRFXRukqRJmHjcmRANEXzdH9FU8gRKsHVFh42JJGqgCvqbTTC_LZIBu6ZmO6S_ZZCtYDDCR0bTArqvB5TOCh_BrO2sYYv9Hkos_MSjM/s1600/DSC_0516.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRvRwBps63_Aevq-WzPDn1jjzpAXatOK5Oap6cTRFXRukqRJmHjcmRANEXzdH9FU8gRKsHVFh42JJGqgCvqbTTC_LZIBu6ZmO6S_ZZCtYDDCR0bTArqvB5TOCh_BrO2sYYv9Hkos_MSjM/s400/DSC_0516.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chorizo</td></tr>
</tbody></table><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVSpzlDIZkQtH7f8l0MgqS8dvb_JfIDqI5YWJ78dEpLW1WAPp3lI_FoVBpRP_vwqamXCc-k21UWe8lIBGidCsIHNqj2-2KuEjB2M_k9Helw9V-j0hVz8hO4VwJOQsMLOVGvyHqlDLytoY/s1600/DSC_0518.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVSpzlDIZkQtH7f8l0MgqS8dvb_JfIDqI5YWJ78dEpLW1WAPp3lI_FoVBpRP_vwqamXCc-k21UWe8lIBGidCsIHNqj2-2KuEjB2M_k9Helw9V-j0hVz8hO4VwJOQsMLOVGvyHqlDLytoY/s400/DSC_0518.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This added some nice smokey-ness</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhquKQUGYt0S1Q2dXsxIe6tCrMjyjAmqE8Cotg7CJanGtxzPP1TiezYyRw4lFmU6w4U5iXIwffwqn3PFtLUdroK-ZJwSTKNQgQ2UiFoXMPyicICse9gIL2WEs0tzPOm_CWg4YYCsU5l-yI/s1600/DSC_0520.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhquKQUGYt0S1Q2dXsxIe6tCrMjyjAmqE8Cotg7CJanGtxzPP1TiezYyRw4lFmU6w4U5iXIwffwqn3PFtLUdroK-ZJwSTKNQgQ2UiFoXMPyicICse9gIL2WEs0tzPOm_CWg4YYCsU5l-yI/s400/DSC_0520.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Completed product</td></tr>
</tbody></table>Lee LOVED this. I added the chorizo on the fly and did soft tortillas rather than messing with frying some. <br />
<br />
Recipe here at <a href="http://simplyrecipes.com/recipes/huevos_rancheros/">Simply Recipes. </a><br />
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SO. SO. SO. GOOD.Anonymoushttp://www.blogger.com/profile/07630955537691481037noreply@blogger.com6