tag:blogger.com,1999:blog-38867357555980825642024-03-17T04:46:41.833-07:00Krista's Culinary CreationsOne cannot think well, love well, sleep well, if one has not dined well.
-Virginia WoolfUnknownnoreply@blogger.comBlogger149125tag:blogger.com,1999:blog-3886735755598082564.post-48735963288092493452011-11-09T13:23:00.000-08:002011-11-09T20:45:05.960-08:00Pumpkin French ToastOne of my favorite things about this time of year is all of the yummy pumpkin recipes there are to try. So when I came across this <a href="http://withstyle.me/2011/11/04/gluten-free-pumpkin-french-toast-recipe/">recipe</a> on Pinterest, I knew I had to try it. It did not disappoint. The pumpkin wasn't overwhelming but there was a hint of it and it was really good. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCccL8Jh5iIiMVRMA1gJP0kM0Mj7uSxZjthz1uRyNqMPxGoVyUmZKX4mx0eQnGCYwPdjsjoU0m7SQnuwFDs8-ShMgKDRkj1W5Sv2dVRcn006qP9OistwT3AjYTVUs5Q5MfV3sqy9qPi9g/s1600/photo-122.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 345px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCccL8Jh5iIiMVRMA1gJP0kM0Mj7uSxZjthz1uRyNqMPxGoVyUmZKX4mx0eQnGCYwPdjsjoU0m7SQnuwFDs8-ShMgKDRkj1W5Sv2dVRcn006qP9OistwT3AjYTVUs5Q5MfV3sqy9qPi9g/s400/photo-122.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5673177491425611474" /></a><br /><br />Pumpkin French Toast<br /><br />3 eggs<br />1/4 cup pumpkin puree<br />1-3 tablespoons milk<br />1 teaspoon ground cinnamon<br />pinch of nutmeg<br />1 teaspoon vanilla extract<br />4 - 6 slices bread<br />Pecans, chopped<br />maple syrup<br /><br />In a large shallow bowl, whisk together the eggs, pumpkin puree, milk, cinnamon, nutmeg and vanilla. Place the slices of bread into the egg mixture and let soak while the pan heats up [3-5minutes].<br />Spray skillet with non-stick spray in a large skillet over medium-high heat. Place bread into the pan and cook until golden brown on 1 side, approx. 2-3 minutes. Turn the slices over and cook until golden brown, 2-3 minutes longer. Top with pecans and maple syrup. Enjoy!Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-3886735755598082564.post-86721711392132749122011-11-06T19:50:00.000-08:002011-11-06T20:04:02.956-08:00Owl Cupcakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8DlP9aHKGSk9t-Xnw66n-tgDtC8cunRcKlHPTLlTSSsCwdCTVx0bDS_1V-K2pW_VtxvcmcHfBYQiMsRo3LU1LCuysl76toXPCGuQWYnvQ4HeloPw8f6IrEyOSBLqt0t5k-mbTErjKPM8/s1600/photo-117.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 345px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8DlP9aHKGSk9t-Xnw66n-tgDtC8cunRcKlHPTLlTSSsCwdCTVx0bDS_1V-K2pW_VtxvcmcHfBYQiMsRo3LU1LCuysl76toXPCGuQWYnvQ4HeloPw8f6IrEyOSBLqt0t5k-mbTErjKPM8/s400/photo-117.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5672097312940803058" /></a><br /><br />I saw these cupcakes at a Halloween party and thought they looked so cute and easy, so I had to try them. The picture below are the cupcakes I saw at the party. I like the chocolate frosting look better, but I had to make <a href="http://kristasfavorites.blogspot.com/2008/05/best-ever-texas-chocolate-cupcakes.html">these</a> cupcakes because they are my ultimate favorite and the frosting is to die for. <br />What you'll need:<br />Bag of Oreos, twist the cookies apart and keep the side with the frosting<br />Reeses pieces<br />Your favorite frosted cupcakes<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-U6abHZFjGBp2Z-2i6FoY2vRbxcfIfIDIBYkjXKh-OBvuCOcOToBUbdRvFflAIyvA0tlk4zvWtwRaZVeY4G5ThIrIrPfpH-AcBYmtj7QJ7r8WrzzpZp23W1ld2m4yeDJDpVMCd6Ie12c/s1600/photo-119.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-U6abHZFjGBp2Z-2i6FoY2vRbxcfIfIDIBYkjXKh-OBvuCOcOToBUbdRvFflAIyvA0tlk4zvWtwRaZVeY4G5ThIrIrPfpH-AcBYmtj7QJ7r8WrzzpZp23W1ld2m4yeDJDpVMCd6Ie12c/s400/photo-119.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5672097044174713954" /></a>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3886735755598082564.post-15919873191262038762011-08-13T15:03:00.000-07:002011-08-13T15:15:35.988-07:00Honey Chicken Kabobs<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsCQoC9HDsGZlymMR1KuUthf7CNVodmN01bbLgmKoHzYSABr_xCt_VJhildDsWrVLzKFtRy2yylEcETlItZNThriFl3pk4EKuKtAhxXgd0GYmntrLnDsChDC-7-VPJPhzzv-BCl92od0M/s1600/photo-106.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsCQoC9HDsGZlymMR1KuUthf7CNVodmN01bbLgmKoHzYSABr_xCt_VJhildDsWrVLzKFtRy2yylEcETlItZNThriFl3pk4EKuKtAhxXgd0GYmntrLnDsChDC-7-VPJPhzzv-BCl92od0M/s400/photo-106.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5640464752745428690" /></a>
<br />
<br />Honey Chicken Kabobs
<br />
<br />1/4 cup vegetable oil
<br />1/3 cup honey
<br />1/3 cup soy sauce
<br />1/4 tsp ground black pepper
<br />2 cloves garlic, chopped
<br />4 skinless, boneless chicken breasts, cut into 1 inch cubes
<br />1 onions, cut into 2 inch pieces
<br />1 red bell pepper, cut into 2 inch pieces
<br />2 zucchini, sliced
<br />
<br />In a large bowl, whisk together oil, honey, soy sauce, pepper, and garlic. Reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken and vegetables in a large Ziploc with the rest of the marinade. (I marinated the chicken and veggies in different bags). Marinate in the refrigerator at least 2 hours. The longer it marinates the better.
<br />Preheat grill to high heat.
<br />Drain marinade from the chicken and vegetables, and discard marinade. Thread the chicken and vegetables onto skewers.
<br />Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3886735755598082564.post-22978952496793677642011-06-10T08:00:00.000-07:002011-07-12T17:38:25.482-07:00BBQ Chicken Wraps<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF0AhHNxAfelPDJccMmGRlDTmR8j32F19TOm0DLRdReHK6QMrycPsO7e3mD9nAXJ_hycydfxF8A0g_eoBPbCSK6jRGCpi2dbcMEveupSctLcQIFW7q6SUf1EQNMQlCgb9woLormNmLJRI/s1600/photo-85.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 338px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF0AhHNxAfelPDJccMmGRlDTmR8j32F19TOm0DLRdReHK6QMrycPsO7e3mD9nAXJ_hycydfxF8A0g_eoBPbCSK6jRGCpi2dbcMEveupSctLcQIFW7q6SUf1EQNMQlCgb9woLormNmLJRI/s400/photo-85.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5616039087447586386" /></a><br /><br />The other night my husband and I ate at Red Robin and I ordered their Whiskey River BBQ chicken wrap. I switched out the tortilla strips for their onion straws and it was so good. I decided to try and recreate it at home. We were really happy with how they turned out!<br /><br />BBQ Chicken Wraps<br /><br />4 chicken breasts<br /> BBQ Sauce<br />4 large tortillas<br />1 cup cheddar cheese, shredded<br />shredded lettuce<br />French's french fried onions<br />Ranch dressing<br /><br />Grill your chicken. During the last 15 minutes of cooking brush the BBQ sauce on the chicken. When chicken is done remove it from the grill and cut it in to strips. Warm your tortillas in the microwave. Place your chicken strips down the center of the tortilla, leaving some space at both ends. Pour a little more BBQ sauce on chicken if desired. Add cheese, onions, lettuce, and top with ranch dressing. Fold in the ends of the tortilla and roll up. Cut the wrap in half and serve.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3886735755598082564.post-59747033037003664362011-06-07T08:00:00.000-07:002011-06-07T08:00:01.815-07:00Cheese Ball<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbqPKp3gkmFJ4NJm6yPENtH2GpfEEio0H3Sm6Duo_mVaOMavr3ffIlwAIWCtrxJpvcpwRgb4LX9dEDb5EcW1H120TNjZyo5DeLoouoRvAUaL-L4vScs_gU1a-FfF3iF_BuruYBEEVapAc/s1600/photo-84.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 266px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbqPKp3gkmFJ4NJm6yPENtH2GpfEEio0H3Sm6Duo_mVaOMavr3ffIlwAIWCtrxJpvcpwRgb4LX9dEDb5EcW1H120TNjZyo5DeLoouoRvAUaL-L4vScs_gU1a-FfF3iF_BuruYBEEVapAc/s320/photo-84.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5614922083363627378" /></a><br /><br />This is a quick, easy, and delicious cheese ball. My friend had made it for a bridal shower a few weeks ago, and I couldn't get enough. I had never made a cheese ball before, but I wanted to try it out so I made it for a baby shower this weekend. It was still just as good, and I was surprised at how simple it was to make.<br /><br />Cheese Ball<br /><br />2 packages cream cheese, softened<br />5 green onions, chopped<br />1 small can crushed pineapple, drained really well<br />seasoned salt, to taste (about 1 tsp)<br />1 - 2 cups pecans, chopped<br /><br />Mix cream cheese, green onions, crushed pineapple and seasoned salt together. Form in to a ball. Roll in chopped pecans. Cover with saran wrap and place in fridge until ready to serve. Serve with crackers and/or veggies.<br /><br /><br />Recipe courtesy Ad'Lynn MartinezUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-3886735755598082564.post-75859064880183026282011-06-05T18:40:00.000-07:002011-06-05T18:59:24.921-07:00Sprite Potatoes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4goi905btyNL4QH2D-MwfPz3UiSUbnKj2vRB5YGCUJqjSWDIUzpkxa_LGqnwYUkqHuGhQL137x74eKb_ll3p58lvel373BZnObqQfDp97cg3lsZeWTOhjN1BA5_2YrbS_DGkunO0JPcI/s1600/photo-81.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 258px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4goi905btyNL4QH2D-MwfPz3UiSUbnKj2vRB5YGCUJqjSWDIUzpkxa_LGqnwYUkqHuGhQL137x74eKb_ll3p58lvel373BZnObqQfDp97cg3lsZeWTOhjN1BA5_2YrbS_DGkunO0JPcI/s320/photo-81.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5614915765943667410" /></a><br /><br />We tried this recipe about a year ago and really liked it. Then somehow I forgot about it. My husband was really excited when I told him we were having them again. You might look at the recipe and think that it just doesn't work, but it really does. The bacon, the cheese, the onions and then the sprite adds just a touch of sweetness. They are really good!<br /><br />Sprite Potatoes<br /> <br />1 medium onion, chopped<br />1/2 lb. bacon, chopped<br />5-6 potatoes, peeled and sliced thin <br />9-10 baby carrots, sliced thin<br />seasoned salt<br />onion salt<br />garlic salt<br />salt<br />pepper<br />1-2 cans Sprite<br /><br />In a large pot/skillet saute onion and bacon together until onion is translucent and bacon is crispy. Add potatoes, carrots and seasonings to taste. Stir together. Add sprite, just enough to cover the potatoes.<br />Cover and bring to a boil, simmer for about 15-20 minutes or until potatoes and carrots are tender and most of the liquid has reduced.<br />Cover generously with grated colby jack cheese or cheddar cheese and let stand for 3-5 minutes, or until melted. Enjoy!!<br /><br />Recipe courtesy <a href="http://tastysensations.blogspot.com/search?q=sprite+potatoes">Tasty Sensations</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3886735755598082564.post-56206082150793412382011-04-28T17:40:00.000-07:002011-04-28T17:56:45.456-07:00Pasta Fagioli Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv-MBkBDTdKYZN6JhZAKx4giuOeBLx1uY7fkp-hGWunfsjy74NkLVZuBtulhpXpZfZjCrvtOl0Hfk3-WYpXR_zETMmpEWzscePolt3vlAtGQxBHl-TdeTZrGrkSsF6gtzT0E3QK-PHyjY/s1600/photo-51.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv-MBkBDTdKYZN6JhZAKx4giuOeBLx1uY7fkp-hGWunfsjy74NkLVZuBtulhpXpZfZjCrvtOl0Hfk3-WYpXR_zETMmpEWzscePolt3vlAtGQxBHl-TdeTZrGrkSsF6gtzT0E3QK-PHyjY/s320/photo-51.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5600799787452199010" /></a><br /><br />Pasta Fagioli Soup<br /><br />1 lb ground beef<br />1/2 cup onion, diced<br />4 carrots, chopped<br />2 stalks celery, chopped<br />2 cloves garlic, minced<br />2 cans (14.5 oz) diced tomatoes, undrained<br />1 can (15 oz) red kidney beans, undrained<br />1 can (15 oz) great northern beans, undrained<br />2 cans (8 oz) tomato sauce<br />12 oz V-8 juice<br />1 Tbsp worcestershire sauce<br />1 1/2 cups water<br />1 1/2 tsp salt<br />1 tsp oregano<br />1 tsp basil<br />1/2 tsp pepper<br />1/2 tsp thyme<br />pinch of red pepper flakes<br />8 oz shell pasta<br />Parmesan cheese, grated<br /><br />In a large pot, brown ground beef and drain. Add onions, carrots, celery, and garlic, saute for about 5 minutes. Add remaining ingredients, except for pasta and cheese. Simmer for 1 hour. With about 10 minutes left, cook pasta until al dente. Drain pasta, then stir into soup. Simmer for an additional 5-10 minutes. Top with freshly grated Parmesan cheese.<br /><br />Recipe adapted from <a href="http://cookingwithmandy.blogspot.com/2011/03/pasta-fagioli-soup.html">Cooking With Mandy</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3886735755598082564.post-84910518883416657242011-04-14T17:53:00.000-07:002011-04-14T18:56:17.162-07:00Cold Szechuan Noodles<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbG5nsoAXXPlmnBWLQnVDhaUgUG6eFY5H_As0Gu8GOKQUzW7YGN4YlQf6jBV0SdC96OYVE6EB-KqTyOXQQJT1CpjqMjrNTRNGoRwFmNt6DdcOHyQIfvfhKGMXJnonz1I7LIFjfOz7I2Dc/s1600/DSCN5120.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 237px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbG5nsoAXXPlmnBWLQnVDhaUgUG6eFY5H_As0Gu8GOKQUzW7YGN4YlQf6jBV0SdC96OYVE6EB-KqTyOXQQJT1CpjqMjrNTRNGoRwFmNt6DdcOHyQIfvfhKGMXJnonz1I7LIFjfOz7I2Dc/s320/DSCN5120.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5595621403393477090" /></a><br />My friend <a href="http://katiesrecipes.blogspot.com/">Katie</a> brought this salad to a party a few weeks ago, and I couldn't wait to make it again! Yum, it is so good!<br /><br />Cold Szechuan Noodles<br />recipe courtesy Katie Wenerstrom<br /><br />3 Tbsp oil<br />3 Tbsp honey<br />1 Tbsp oriental sesame oil<br />1 Tbsp rice vinegar<br />1 Tbsp soy sauce<br />1 1/2 tsp grated ginger<br />1 tsp crushed red pepper flakes<br />4 oz oriental noodles or broken up spaghetti, cooked and drained <br />3 cups cooked and shredded chicken<br />1 cup finely chopped red cabbage<br />4 green onions, thinly sliced<br />2 shredded carrots<br />1 red or green bell pepper, chopped<br />1/2 cup dry-roasted peanuts<br /><br />In small bowl, combine oil, honey, sesame oil, vinegar, soy sauce, ginger, and red pepper flakes; blend well. Rinse cooked noodles in cold water to cool. In large bowl combine cooked noodles, chicken, cabbage, onions, carrots, and bell pepper. Pour dressing over salad; toss to mix. Salt to taste. Sprinkle with peanuts.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3886735755598082564.post-50653888015358070732011-04-12T09:41:00.001-07:002011-04-12T10:16:08.818-07:00Refried Beans<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJv6HSlGZfGcaXqm-r0SB1j3zr96JE0WZZSPcsIq4J0BM-D8KqP5V51SJAMe84V3kE2wRM5JXq1M4tXSq8VxfqAU40I6JC-SRt7Qw2YNzRlR8L5XpFNpGhEfrrOlxo7_yOicIg4MFwnx4/s1600/photo-34.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJv6HSlGZfGcaXqm-r0SB1j3zr96JE0WZZSPcsIq4J0BM-D8KqP5V51SJAMe84V3kE2wRM5JXq1M4tXSq8VxfqAU40I6JC-SRt7Qw2YNzRlR8L5XpFNpGhEfrrOlxo7_yOicIg4MFwnx4/s320/photo-34.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5594738254747517890" /></a><br /><br />I had heard great reviews about this recipe from multiple friends, so I was excited to try it. I knew it cooked in the crock pot all day, so in the morning I looked at the recipe so I would be prepared and cook it long enough. To my dismay I learned I was supposed to soak the beans over night. My husband was going out of town, looking forward to what I had told him we were having for dinner, and I wasn't going to change my plans. So I altered the recipe a little, and they still came out really good. I will put the changes I made to the original recipe at the end so if you are on top of things you can do it the right way, or if you are not (like me) you can do it a different way, that still tasted really good. <br /><br />Refried Beans<br />adapted from <a href="http://katiesrecipes.blogspot.com/2009/02/refried-beans.html">Katie's Recipes</a><br /><br />3 cans pinto beans, rinsed and drained<br />1 onion, diced<br />3 garlic cloves, minced<br />1 can chicken broth<br />1 Tbsp ground cumin<br />2 tsp chili powder<br />1 1/2 tsp oregano<br />1 tsp salt<br /><br />Add all ingredients into an oven safe pot and cook in the oven at 200 degrees for 5-6 hours. (Or you can put it in a crock pot and cook on low for 5-6 hours). Take out some of the juices. Blend in a food processor or blender until desired consistency. If it is too thick you can add some juices back in.<br /><br />If you want to use dry beans: Soak 1 lb. dry pinto beans over night and drain. Instead of the one can of chicken broth add 2 cups water and 3 cups chicken broth to replace it. Add the rest of the ingredients to the crock pot. Cook on high 6-8 hours.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3886735755598082564.post-57818902080015514832011-04-07T19:16:00.000-07:002011-05-06T17:18:08.174-07:00Slow Cooked Pork Roast<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLAy02nQaa-hq2vHptO1As5d9jOCAMdGD3QJujllj8lYxL-zLCkTb6dcDlbzFhdFodLlxuYMw_olwLIMGZo435D7Gf32cqUDSDtN1e6NmnaYNhxyRtqdLAX27CaLmbDSGKOwAYLywfquc/s1600/photo-30.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 282px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLAy02nQaa-hq2vHptO1As5d9jOCAMdGD3QJujllj8lYxL-zLCkTb6dcDlbzFhdFodLlxuYMw_olwLIMGZo435D7Gf32cqUDSDtN1e6NmnaYNhxyRtqdLAX27CaLmbDSGKOwAYLywfquc/s320/photo-30.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5593316895191883650" /></a><br /><br /><br />When I saw this recipe I knew I had to try it. I initially made the pork to put in enchiladas. They were good, but the pork on it's own is so good, we felt that the enchilada sauce covered it up. So we used the left over pork for sandwiches and put a little BBQ sauce on it. They were wonderful. I think the pork would also be really good on rice or as pork tacos. We will be trying those options the next time I make this.<br /><br />Slow Cooked Pork Roast<br />adapted from Everyday Insanity<br /><br />Pork shoulder roast<br />salt<br />pepper<br />cumin<br />dried oregano<br />2 cups chicken broth<br />1/2 cup cilantro, chopped<br />6 cloves garlic, chopped<br />1 small can diced green chilies<br /><br />Heat 1 tablespoon of olive oil in a heavy pan. Season pork shoulder with salt, pepper, cumin, and dried oregano. Brown the roast on all sides. Add the chicken broth, cilantro, garlic and chilies. Bake covered at 200 degrees for 5-6 hours. Turn the roast half way through. Roast is done when meat is tender and shreds easily.<br /><br />Remove pork from pan and shred. Drain the drippings, remove fat, discard. Drizzle drippings over shredded pork. At this point the meat can be made into a sandwich or used for enchiladas, tostadas etc. It can also be frozen in 1 or 2 cup portions.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9gxmt-1NWyBS02D00MHx1N9DxqflVoyxNwyonMGBf8ShdHTlszQ3Xny4vMrN_JG3XETgf4-UYVnJAd3XnDGCoeN_b69uS9qRQSFBuzVCO69v_SLFh2wATC1HqQbiYmNopPIeTEjXkWww/s1600/photo-32.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9gxmt-1NWyBS02D00MHx1N9DxqflVoyxNwyonMGBf8ShdHTlszQ3Xny4vMrN_JG3XETgf4-UYVnJAd3XnDGCoeN_b69uS9qRQSFBuzVCO69v_SLFh2wATC1HqQbiYmNopPIeTEjXkWww/s320/photo-32.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5593031158872745954" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3886735755598082564.post-43426243522550180882011-03-30T19:18:00.000-07:002011-04-02T17:32:04.255-07:00Orange Chicken and Vegetables<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiayBVFPOVNtXkP4O2bP6gKIjAZ3hevKrkI5HuUrE8IW7X5lha7MLbs_kVrTfDoXg04jeEtjRKbNJDCaDgIiWOhcEzFxv3tfq6kMi76oimTgFNLVwaAOJh_ynPCTUmrHtpTITlP1ss_110/s1600/photo-21.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiayBVFPOVNtXkP4O2bP6gKIjAZ3hevKrkI5HuUrE8IW7X5lha7MLbs_kVrTfDoXg04jeEtjRKbNJDCaDgIiWOhcEzFxv3tfq6kMi76oimTgFNLVwaAOJh_ynPCTUmrHtpTITlP1ss_110/s320/photo-21.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5591146736914337362" /></a><br />My husband loves Chinese food. I think he would choose take out every night if he had the choice. I also like Chinese food but always feel like I've eaten a ton of grease afterwards. This recipe satisfied both of our Chinese food desires. The chicken was nice and juicy and had a nice, light breading. The sauce was great and I loved all of the vegetables. This will definitely show back up on our menu soon.<br /><br />Orange Chicken & Vegetables<br />adapted from Mommy's Kitchen<br /><br />4 boneless, skinless chicken breasts<br />3/4 cup flour<br />1/4 tsp salt<br />3 Tbsp olive oil<br />5 large carrots, julienned<br />1 small onion, cut<br />1 green bell pepper, cut into chunks<br />4 stalks celery, sliced<br />salt and pepper to taste<br /><br />Orange Sauce:<br />3/4 cup fresh orange juice<br />1/4 cup soy sauce<br />1/2 tsp ginger<br />2 tsp rice vinegar<br />1/2 cup brown sugar<br />1/2 tsp sesame oil<br />pinch of red pepper flakes<br />2 Tbsp corn starch<br />1 cup chicken broth<br /><br />Cut the chicken breasts up into 1 inch cubes. Combine the flour and the 1/4 teaspoon of salt in a small bowl or large zip lock bag. Coat the chicken with the flour. Heat 1 tablespoon of oil into a large skillet or wok and add half the chicken. Once it is cooked add the second half.<br /><br />Cook your chicken until it is golden all over. (About 10 minutes) While your chicken is cooking, cut up your vegetables. Make sure they are about the same size. When the chicken is golden brown place it on a plate lined with a paper towel. Add another tablespoon of oil into the hot skillet. Add your vegetables and cook over medium high heat until crisp tender, about another 10 minutes.<br /><br />While your vegetables are cooking add all of the orange sauce ingredients into a medium saucepan. Whisk them together until combined. Bring to a boil. Keep cooking until it thickens. When your vegetables are done add the sauce and chicken into the pan. Stir the mixture to combine. Serve over rice or Chinese noodles.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3886735755598082564.post-61909783084501900392011-02-21T16:08:00.000-08:002011-02-21T16:17:40.764-08:00Low Calorie Chicken Fettuccine AlfredoWe had this meal for dinner tonight. It was delicious! I didn't even get a chance to take a picture of it. I have tried many similar recipes, but on the low calorie side, this has definitely been the best!<br /><br />Low Calorie Chicken Fettuccine Alfredo<br />adapted from Food Network Magazine<br /><br />1 Tbsp butter<br />1 clove garlic, minced<br />1 tsp grated lemon zest<br />2 tsp all-purpose flour<br />1 cup 2% milk<br />Kosher salt<br />2 Tbsp Neufchatel or low-fat cream cheese<br />1 cup grated parmesan cheese, plus more for topping<br />12 ounces fettuccine <br />1-2 cups shredded rotisserie chicken<br /><br /> Make the sauce: melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon, 1 minute. Whisk in the milk and 3/4 tsp salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchatel and parmesan cheese; whisk until melted, about 1 minute.<br /> Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente. Reserve 1 cup cooking water, then drain the pasta and return to the pot.<br /> Add the chicken, sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Divide among bowls and top with parmesan.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-3886735755598082564.post-44490249197702022312011-02-17T13:04:00.000-08:002011-02-17T13:36:34.975-08:00Three-Cheese Chicken Penne Florentine<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixxYrkq9MuAmgo1p8mA0ZIcDwPVRuLHBnxllTwM_gJpcaYL92zxENbjbfqiaGjZvPJnmTX5DwD-0W90Ls40sVq2jRNUCxFFhwhS9QIT2ktxYAgPfXPhILwR7oLQkZaVvnKGgc1UDhMiCw/s1600/photo-17.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixxYrkq9MuAmgo1p8mA0ZIcDwPVRuLHBnxllTwM_gJpcaYL92zxENbjbfqiaGjZvPJnmTX5DwD-0W90Ls40sVq2jRNUCxFFhwhS9QIT2ktxYAgPfXPhILwR7oLQkZaVvnKGgc1UDhMiCw/s320/photo-17.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5574772869453421394" /></a><br /><br />Three-Cheese Chicken Penne Florentine<br />adapted from Cooking Light<br /><br />1 tsp olive oil<br />2 cloves garlic, chopped<br />1 cup chopped onion<br />3 cups chopped fresh spinach<br />1 tsp oregano<br />1/4 tsp pepper<br />1 (16-ounce) carton 2% low-fat cottage cheese<br />4 cups hot cooked penne pasta<br />2 cups shredded chicken<br />1 cup shredded cheddar cheese, divided<br />1/2 cup grated fresh Parmesan cheese, divided<br />1/2 cup milk<br />1 can condensed reduced-fat cream of chicken soup, undiluted<br /><br />Preheat oven to 425 degrees.<br /><br />Heat olive oil in a large nonstick skillet over medium-high heat. Add onion and saute 4 minutes or until tender. Add the garlic and stir until fragrant, about 30 seconds. Add spinach, oregano, and black pepper. Saute 3 minutes or just until spinach wilts.<br /><br />Place cottage cheese in a food processor; process until very smooth. Combine spinach mixture, cottage cheese, pasta, chicken, 3/4 cup cheddar cheese, 1/4 cup Parmesan cheese, milk, and soup in a large bowl. Salt to taste. Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup cheddar cheese and remaining 1/4 cup Parmesan cheese. Bake at 425 degrees for 25 minutes or until lightly browned and bubbly.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3886735755598082564.post-56101307005121370262011-02-08T17:11:00.000-08:002011-02-09T05:32:11.968-08:00Pad Thai<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIW3mqh02j7cxvDW2gVKupS3lZ1E8E_Z5_FixWRfyigTCsH0ImfFY6xKT7ji3TBnTZ3Y-y4swVBaSr97H39VioM7d2-acDBbDfIppjslfTZXtqugiGglIQS5WYS0hUZG50TEy7wuGGpRQ/s1600/photo-10.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIW3mqh02j7cxvDW2gVKupS3lZ1E8E_Z5_FixWRfyigTCsH0ImfFY6xKT7ji3TBnTZ3Y-y4swVBaSr97H39VioM7d2-acDBbDfIppjslfTZXtqugiGglIQS5WYS0hUZG50TEy7wuGGpRQ/s320/photo-10.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5571491880649324626" /></a><br /><br />While I was watching the Food Network I came across this recipe. I have tried a few Pad Thai recipes, but didn't really like any of them. This one seemed easy and the reviews on it were really good. It was really easy to make and tasted delicious!<br /><br />Pad Thai<br />adapted from Sandra Lee<br /><br />1 (16-ounce) package rice noodles<br />1 tablespoon canola oil<br />2 large eggs, beaten<br />2 tablespoon brown sugar<br />6 tablespoons soy sauce<br />2 tablespoons fish sauce<br />1-2 tablespoon chile sauce, depending on how hot you want it<br />2 tablespoon lime juice<br />2 tablespoon chopped garlic<br />1 cup chicken broth<br />3 carrots, grated<br />4 scallions, sliced thin <br />2 cups bean sprouts<br />Chicken, Shrimp, or Tofu (I used 2 cups rotisserie chicken, shredded) <br />1/4 cup peanuts, coarsely chopped, for garnish<br />1/4 cup fresh cilantro, roughly chopped, for garnish<br /><br />Bring a large pot of water to a boil. Cook rice noodles according to directions. Set aside.<br /><br />In a wok or a large skillet scramble the eggs. Cook until they are firm. Remove them from the pan and let them cool a bit. Roughly chop them and set aside.<br /><br />In a small bowl, whisk together the brown sugar, soy sauce, fish sauce, chile sauce, lime juice, garlic, and broth. Set side.<br /><br />Add the 1 tablespoon oil to the pan along with the carrots, scallions, and bean sprouts and stir fry 1 minute. Add the reserved eggs, noodles, chicken and sauce, stirring to coat everything completely. (I doubled the sauce from the original recipe so I only used about 3/4 of the sauce. Then we poured the left over sauce on top of our noodles once we had dished up). Cook for another minute. Serve garnished with peanuts and cilantro.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3886735755598082564.post-43856443935293650632011-01-04T16:43:00.000-08:002011-01-04T17:00:24.019-08:00Dumpling Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIhd1avZp5pRQI9W0ih1Tm4ia3liejYvEz8RzoNV36SMyLHDFDlSv7S-v6PLx91bD6tsODTfTXhRpDNEnNUDv4tTC6s4RwB6DVlYaGrXvehn7qo-aL6QDy2LbtEDVCZZ046Rs1vdTuDNU/s1600/photo-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIhd1avZp5pRQI9W0ih1Tm4ia3liejYvEz8RzoNV36SMyLHDFDlSv7S-v6PLx91bD6tsODTfTXhRpDNEnNUDv4tTC6s4RwB6DVlYaGrXvehn7qo-aL6QDy2LbtEDVCZZ046Rs1vdTuDNU/s320/photo-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5558496369210210402" /></a><br /><br />Over the holidays my family and I went to one of my favorite restaurants, The Mandarin. They had the most wonderful wonton soup. When I got home I was flipping through my Foodnetwork magazine trying to decide what to make for the week, and came across this recipe. I was so excited to try it. Granted it is not as good as The Mandarin's because the dumplings are not homemade, but it was really good, and will satisfy my craving until I get back there.<br /><br />Dumpling Soup<br /><br />4 cups low-sodium chicken broth<br />1/4 pound thick-sliced ham, diced<br />2 Tbsp dry sherry or Chinese rice wine<br />1 Tbsp sugar<br />1 1-inch piece ginger, peeled and thinly sliced<br />4 3-inch strips orange zest*<br />Kosher salt and freshly ground pepper<br /> 2 scallions, sliced, white and green parts separated<br />1 cup sliced button mushrooms<br />2 medium carrots, thinly sliced<br />2 to 3 napa cabbage leaves, thinly sliced<br />24 frozen chicken or vegetable dumplings or pot stickers<br />Soy sauce, for drizzling (optional)<br /><br />Combine 2 cups water, the broth, ham, sherry, sugar, ginger, orange zest, 1/2 tsp salt, and pepper to taste in a large pot. Cover and bring to a boil over high heat. Add the scallion whites, mushrooms and carrots. Reduce the heat and simmer, uncovered, until the carrots are crisp-tender, about 4 minutes.<br /><br />Add the cabbage, dumplings and scallion greens. Cover and cook until the dumplings are soft and heated through, 4 to 5 minutes. Divide the dumplings and soup among bowls. Drizzle with soy sauce, if desired.<br /><br />*I did not know how to do strips of orange zest, so I just put in about 1/4 tsp of orange zest and it tasted fine.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3886735755598082564.post-70050940080581116742010-12-12T06:22:00.000-08:002010-12-12T06:22:00.231-08:00Cranberry Salsa<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSq7IviETk2n8mGddxanjB0Uh_T6EgpuoWEMmwpE447CSzhe5nwR4Vb2vvPveY2baj6n8ySADBFrbnWybc1jMtvbX7km0KW0HAQSCCfAPJ2FZGW0-qW6Y2xp5zG6qO_sUvwRaF15_vOJI/s1600/DSCN4930.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSq7IviETk2n8mGddxanjB0Uh_T6EgpuoWEMmwpE447CSzhe5nwR4Vb2vvPveY2baj6n8ySADBFrbnWybc1jMtvbX7km0KW0HAQSCCfAPJ2FZGW0-qW6Y2xp5zG6qO_sUvwRaF15_vOJI/s320/DSCN4930.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5549504681291257218" /></a><br />I know my blog has not been too festive this year. Sadly I have not been baking wonderful holiday treats because I don't want them around my house. I'm trying to avoid gaining the holiday 15. But this recipe screams holidays to me. My sister in law, Alyssa, has made this for our family the last few Christmas'. It is so good! It is different than anything I have ever tasted. <br /><br />Cranberry Salsa <br /> <br />1-12 oz bag of cranberries<br />1 Anaheim pepper, seeded <br />2 limes, juiced<br />1 bunch cilantro<br />1 bunch green onions<br />pinch of salt<br />1/2 cup sugar<br /> <br />Put above ingredients in a food processor and blend well.<br /> <br />To make it "Holiday style":<br /> <br />Blend 8 oz cream cheese, 1/2 cup sour cream, and 1/4 cup mayo and spread onto a platter. (It is also really good over just cream cheese). Cover with cranberry salsa. Serve with chips or crackers. <br /> <br />**Leave out a few cranberries and cilantro leaves to garnish with.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3886735755598082564.post-61833539033430497142010-12-11T06:08:00.000-08:002010-12-11T06:08:00.557-08:00Chicken Breast Stuffed with Pesto Butter<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKJxW6DSr9V1QM_YOf46wTBgBg9NuHFFXHhbeaqJGSUx5QVtCJ8kizZsBt4ziNsQmvxsFmLfDVkv-4VHjOwr3Ghv9EC3upjF28_bNhyjjiAdeSk2Svc8u1tOCZDaO9CZ_QaDcQCqUjqu8/s1600/photo-3.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKJxW6DSr9V1QM_YOf46wTBgBg9NuHFFXHhbeaqJGSUx5QVtCJ8kizZsBt4ziNsQmvxsFmLfDVkv-4VHjOwr3Ghv9EC3upjF28_bNhyjjiAdeSk2Svc8u1tOCZDaO9CZ_QaDcQCqUjqu8/s320/photo-3.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5547943146849750914" /></a><br /><br />I tried this recipe for dinner last night and we really liked it. The pesto butter is delicious! The chicken is nice and moist. We will definitely be making this again soon!<br /><br />Chicken Breast Stuffed with Pesto Butter<br />recipe courtesy Ali Broadbent<br /><br />6 boneless skinless chicken breasts<br />1/2 cup fresh basil leaves, washed and dried<br />1/4 cup grated parmesan cheese<br />1 clove garlic, minced<br /> 1/2 cup butter, softened<br />1 egg<br />3/4 cup breadcrumbs<br />garlic salt<br /><br />In a food processor combine basil, parmesan cheese, garlic and butter. Process until well combined. Pound the chicken flat. Place the pesto butter in the middle of each chicken breast. Roll up and secure with toothpick. Dip the chicken in the egg then in the breadcrumbs. Place in a greased 9X13 pan. I used Panko breadcrumbs which didn't have any seasoning in them so I sprinkled a little garlic salt on top of the breaded chicken. Bake at 350 degrees for 35-45 minutes. The last 5-10 minutes I took the chicken out of the oven. The butter had melted in to the bottom of the pan so I spooned it over the chicken breasts. It added a nice flavor and also helped them get nice and golden brown.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3886735755598082564.post-27765675824055641692010-12-09T09:00:00.000-08:002010-12-09T09:00:05.043-08:00Pizza Twist<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8J-MgDy6Ft0peqYwiBOpRSPwGkxQFEMK-VkEJwglCPb2Q1G_riY398cLNG_c5NeKzJ3gIInuKPM6Mqy61hFdUrt4e2947ziSGr3xeqrObOV2qbITfGIdiPozAG_LL2vMFJmSbn61jpFc/s1600/DSCN4909.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 189px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8J-MgDy6Ft0peqYwiBOpRSPwGkxQFEMK-VkEJwglCPb2Q1G_riY398cLNG_c5NeKzJ3gIInuKPM6Mqy61hFdUrt4e2947ziSGr3xeqrObOV2qbITfGIdiPozAG_LL2vMFJmSbn61jpFc/s320/DSCN4909.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5547388804459514850" /></a><br />We love anything pizza related and this recipe did not disappoint. It was quick and easy and very good.<br /><br />Pizza Twist<br />recipe courtesy Michele Steel<br /><br />2 tubes Pillsbury French loaf bread<br />Favorite pizza toppings<br />Mozzarella cheese<br />1 egg, beaten<br />Italian seasoning<br />Garlic salt<br />pizza sauce for dipping<br /><br />Open both loaves, make a slit long ways down the center of each, and roll each out flat. Fill with toppings, except for the sauce. Pinch dough closed around toppings and lay seam down on greased pan. Twist the loaves together 1-2 times. Spread egg over the top, make sure to cover all of the dough. Sprinkle with seasoning and garlic salt. Bake at 350 for 25-32 minutes. Pull or cut apart and serve with pizza sauce for dipping.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6h8AiwwoEX1-UlRu5V_A0S6wlrfGFOkxh16p-fxx9tpIc95CasTqvqGSYnm9zlr-ia9kqAhSbssoNS-h3Im81gquAhnFvpZo_uxB8kKRhVVqRl7e7y6mpLQ4F1eX1ABGjAkzHjyEWsdI/s1600/DSCN4911.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 260px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6h8AiwwoEX1-UlRu5V_A0S6wlrfGFOkxh16p-fxx9tpIc95CasTqvqGSYnm9zlr-ia9kqAhSbssoNS-h3Im81gquAhnFvpZo_uxB8kKRhVVqRl7e7y6mpLQ4F1eX1ABGjAkzHjyEWsdI/s320/DSCN4911.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5547388594041143170" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3886735755598082564.post-29122316989135378792010-12-07T09:00:00.000-08:002010-12-07T09:00:02.446-08:00Salsa Chicken Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUltxceqysrwcw_expJlB3pveVNQ6rgIR6dAm7jGQupBUjicfthNSIFHKMgnAnzcYI4g_SUWYnu-uVNxxYB5YZwWX6MIbWMsp_EOxbqSkCTe26iq2R7Dr2d8n4TYzAiahyphenhyphenRWnaI7U3zVo/s1600/DSCN4890.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 256px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUltxceqysrwcw_expJlB3pveVNQ6rgIR6dAm7jGQupBUjicfthNSIFHKMgnAnzcYI4g_SUWYnu-uVNxxYB5YZwWX6MIbWMsp_EOxbqSkCTe26iq2R7Dr2d8n4TYzAiahyphenhyphenRWnaI7U3zVo/s320/DSCN4890.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5547383381746816546" /></a><br /><br />I love soup and luckily so does my husband. I am always looking for good soup recipes. I had this soup at a friends house in October and couldn't wait to make it. The soup reminds me of some taco soups that I've tried but has it's own unique flavor. When I tried it at my friends it was a little salty, so I used low sodium chicken broth and it wasn't salty enough. I would use regular chicken broth, but don't add any salt until you taste it.<br /><br />Salsa Chicken Soup<br />Recipe courtesy Jodie Heiselt<br /><br />1 Tbsp oil<br />1 medium onion, diced<br />2 garlic cloves, minced<br />4 cups chicken broth<br />1 can diced tomatoes<br />1/3 c salsa<br />1 can corn, drained<br />1 lb. cooked chicken, diced<br />1 avocado, diced<br />2 Tbsp chopped cilantro<br />tortilla chips<br />green onions and lime for garnish<br /><br />In a large saucepan heat oil. Add onions and cook until soft. Add garlic and cook for 1 minute. Stir in broth, diced tomatoes, and salsa. Increase heat and bring to a boil. Reduce the heat and let simmer for 5 minutes. Stir in corn and chicken, heat through. Top with chips, avocado, lime and green onion if desired.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3886735755598082564.post-6122086415334642762010-12-05T17:11:00.000-08:002010-12-05T17:46:43.183-08:00Barbecue Spareribs<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1xLuYyxtmHWLNhrFwbf5QnUiHOjIpYgj7RYaZjLirsNq0HKrb6EjvSKSyi0HN6KXbnM5-BCDMszQi8wtgQ464ccMszj0eY8bg-UheJVRyTsx3_T88Su2GF2NjLlyZbQ4f7C4N7C57VOI/s1600/photo.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1xLuYyxtmHWLNhrFwbf5QnUiHOjIpYgj7RYaZjLirsNq0HKrb6EjvSKSyi0HN6KXbnM5-BCDMszQi8wtgQ464ccMszj0eY8bg-UheJVRyTsx3_T88Su2GF2NjLlyZbQ4f7C4N7C57VOI/s320/photo.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5547371381940697874" /></a><br /><br />I grew up eating these spareribs. They are so delicious. They are tender and juicy and the barbecue sauce is wonderful. I made them for the first time today for my husband. He didn't understand why we've been married almost 6 years and I haven't made them for him before. I didn't have an answer. These are very easy to make and they freeze wonderfully. <br /><br />Barbecue Spareribs<br /><br />5-10 lbs boneless ribs<br />1 cup ketchup<br />2 cups kraft barbecue sauce<br />2 tsp lemon juice<br />dash of pepper<br />1 cup fruit juice (pear juice is best)<br />1 cup apple sauce<br />2 Tbsp sugar<br /><br />Mix together above 7 ingredients and set aside. Put ribs in a glass baking dish. I had about 7 lbs. of ribs and used two 9X13 pans. Bake ribs in the oven at 350 degrees for 30 minutes. Add 1/2 tsp salt and 1 cup water together and add to ribs. (I doubled the salt mixture and divided it between the two pans). Cover the pans with tin foil. Bake for two more hours. Drain off the greasy water. Pour sauce over ribs and bake for 30 minutes longer.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3886735755598082564.post-62047276333687963622010-11-17T17:45:00.001-08:002010-11-17T18:09:50.645-08:00The Best Spaghetti and Meatballs<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlMvR6tHITAnaZp9pXAL7O7QhDDOisXQSTKo5W6AeQ4J7728OZIpeyZMpdx-Zw81YLZ7OeAofTX45PzJdgiekm3WT2nnzX8Tm7N5KWPu9kiknb9W37fyynRsk6XN688BXXW6_kF0TFaI8/s1600/photo-2.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlMvR6tHITAnaZp9pXAL7O7QhDDOisXQSTKo5W6AeQ4J7728OZIpeyZMpdx-Zw81YLZ7OeAofTX45PzJdgiekm3WT2nnzX8Tm7N5KWPu9kiknb9W37fyynRsk6XN688BXXW6_kF0TFaI8/s320/photo-2.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5540700132335078770" /></a><br /><br />The Best Spaghetti and Meatballs<br />recipe courtesy America's Test Kitchen<br /><br />2 slices high-quality white sandwich bread<br />1/3 cup buttermilk<br />3/4 pound ground beef<br />1/4 pound ground pork<br />1/4 cup grated Parmesan cheese, plus extra for serving<br />2 Tbsp minced fresh parsley<br />1 large egg yolk<br />1 garlic clove, minced<br />Salt and pepper<br />Vegetable oil<br />4 cups of your favorite tomato sauce<br />1 pound spaghetti<br /><br /> Remove and discard the crusts from the bread, then tear the bread into small pieces. Mash the bread pieces and buttermilk to a smooth paste in a large bowl, using a fork.<br /> Add the beef, pork, Parmesan, parsley, yolk, garlic, 3/4 tsp salt, and 1/8 tsp pepper to the mashed bread. Stir the mixture gently until combined and uniform. Form the mixture into 1 1/2 inch round meatballs (about 12 meatballs).<br /> Pour the oil into a skillet until it measures a depth of 1/4 inch. Heat over medium-high heat until shimmering. Add the meatballs in a single layer and cook until nicely browned on all sides, about 10 minutes. Transfer the meatballs to a paper-towel-lined plate and discard the oil left in the skillet.<br /> Place the skillet with any browned bits over medium heat and add the tomato sauce. Bring to a simmer, scraping up any browned bits. Reduce the heat to low and add the meatballs. Continue to simmer, turning the meatballs occasionally, until heated through, about 5 minutes. <br /> While the meatballs are simmering, add 1 tbsp salt and the spaghetti to boiling water. Cook, stirring often, until the spaghetti tastes almost tender but is still firm to the bite.<br /> Top the pasta with the spaghetti and meatballs and enjoy!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3886735755598082564.post-60118334320472913562010-11-01T05:16:00.000-07:002010-11-01T05:28:40.968-07:00Slow Cooker Tamale PieThis recipe caught my eye in my Taste of Home magazine because it won the grand prize in a slow cooker contest. It was really easy to put together and tasted really great.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDdijIaitPcVQVIEhtS-olqeEeDbBhowZG5RfiAvDFVwSea8XLv4s79Q6MDcbT5NJJ38SbJPB6tp5O4u2F4MiwRE4MWtDEjrIznkiybIA4N6Y_K8An6z9sfBWNHZNsGJ2kMa3chXPrxXk/s1600/photo-2.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDdijIaitPcVQVIEhtS-olqeEeDbBhowZG5RfiAvDFVwSea8XLv4s79Q6MDcbT5NJJ38SbJPB6tp5O4u2F4MiwRE4MWtDEjrIznkiybIA4N6Y_K8An6z9sfBWNHZNsGJ2kMa3chXPrxXk/s320/photo-2.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5534555248167021026" /></a><br /><br /><br />Slow Cooker Tamale Pie<br />recipe courtesy Taste of Home<br /><br />1 lb ground beef<br />1 tsp ground cumin<br />1/2 tsp salt<br />1/2 tsp chili powder<br />1/4 tsp pepper<br />1 can (15 oz) black beans, rinsed and drained<br />1 can (14 1/2 oz) diced tomatoes with mild green chilies, undrained<br />1 can (11 oz) whole kernel corn, drained<br />1 can (10 oz) enchilada sauce<br />2 green onions, chopped<br />1/4 cup minced cilantro<br />1 pkg (8 1/2 oz) corn bread/muffin mix<br />2 eggs<br />1 cup shredded Mexican cheese blend<br />Sour cream and additional cilantro, optional<br /><br />In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the cumin, salt, chili powder and pepper. Transfer to a 4 qt slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions and cilantro. Cover and cook on low for 6-8 hours or until heated through. (I cooked mine in the oven at 200 degrees for about 6 hours).<br />In a small bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook 1 hour longer or until toothpick inserted near the center comes out clean.<br />Sprinkle with cheese; cover and let stand for 5 minutes. Serve with sour cream and additional cilantro if desired.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3886735755598082564.post-13331273077422005782010-10-28T16:53:00.000-07:002010-10-28T17:45:48.977-07:00Oven Baked Chimichangas<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjccD7msJjpxOzv57KRnoBefQ4X0GliEbgzuEAympSXy_8rxPsDYMFL5mKHaFabZBkRi4R2CaPqp09oRGZ89Diu-4aKAQuZ2H51XTaVyeLZqRf157vCKYaH9UrlYGLrRbElFgI5VygpqgA/s1600/photo.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjccD7msJjpxOzv57KRnoBefQ4X0GliEbgzuEAympSXy_8rxPsDYMFL5mKHaFabZBkRi4R2CaPqp09oRGZ89Diu-4aKAQuZ2H51XTaVyeLZqRf157vCKYaH9UrlYGLrRbElFgI5VygpqgA/s320/photo.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5533252455933591058" /></a><br /><br />I made these chimichangas a few weeks ago and they were a hit. My husband has requested them pretty much every night since then. The outside gets nice and crunchy, but not too greasy, and the filling is delicious. Both times I made them I tried a salsa verde recipe, neither were fabulous, so I won't post one until I find the right one. But if you have a recipe you love use that one or you can buy some at the store.<br /><br />Oven Baked Chimichangas<br />adapted from Food Network Magazine<br /><br />2 Tbsp butter<br />4 Tbsp vegetable oil<br />1 white onion, chopped<br />3 cloves garlic, chopped<br />1 1/2 tsp chili powder<br />1/2 tsp ground cumin<br />1/4 tsp cinnamon<br />Kosher salt<br />1 small tomato, chopped, plus more for topping<br />2 tbsp chopped fresh cilantro<br />2 1/2 cups shredded rotisserie chicken<br />1/4 cup sour cream<br />1 15-ounce can refried beans<br />4 10 inch flour tortillas (I used the large tortillas)<br />1 cup shredded cheddar cheese<br />salsa verde sauce, for topping<br />shredded lettuce, for topping<br /><br />1. Preheat the oven to 450 degrees. Melt the butter with 2 Tbsp vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 Tbsp oil in the skillet. Add the onion and garlic and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 tsp salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat. <br />2. Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tbsp refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.<br />3. Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3886735755598082564.post-85290676488879571062010-09-14T16:52:00.000-07:002010-09-16T05:39:45.289-07:00Kira's Brownies (Texas Sheet Cake)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh60rN_Ye3_f9HBlRWFoEskaQqKLBhLE0o6Vrcplu_mNx0x6uqNCZb2T6FZo8A2rR0jNw4uJK4cqa36FVCnHdAJ0UTCz4LA1_w51jAhhdsSq0idv3X2aJDulyqnv1L5IN0Fpzl3Ig2C3Qg/s1600/DSCN4554.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh60rN_Ye3_f9HBlRWFoEskaQqKLBhLE0o6Vrcplu_mNx0x6uqNCZb2T6FZo8A2rR0jNw4uJK4cqa36FVCnHdAJ0UTCz4LA1_w51jAhhdsSq0idv3X2aJDulyqnv1L5IN0Fpzl3Ig2C3Qg/s320/DSCN4554.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5516921848113229234" /></a><br /><br />When I was in college I had a roommate that made these brownies. They were and still are my absolute favorite!! <br /><br /><br />Kira's Brownies<br /><br />2 sticks butter<br />1 cup water<br />3-4 Tbsp cocoa<br />2 cups sugar<br />2 1/2 cups flour<br />1/2 tsp salt<br />1 cup milk<br />1 Tbsp vinegar<br />1 tsp soda<br />2 eggs<br /><br />In a medium saucepan combine butter, water and cocoa; bring to a boil. In a separate bowl combine sugar flour and salt. Add the cocoa mixture to the sugar mixture; mix well. Then add milk, vinegar, soda and eggs; mix well. Pour the batter in to a large greased cookie sheet. Bake at 375 degrees for 20-30 minutes.<br /><br />Chocolate Frosting<br /><br />6 Tbsp milk<br />2-3 Tbsp cocoa<br />1 stick butter<br />4 cups powdered sugar<br />1 tsp vanilla<br />1 cup chopped nuts<br /><br />In a medium saucepan bring milk, cocoa and butter to a boil. Pour in to a separate bowl and add powdered sugar and vanilla. Mix well. Frost cake once cool. Top with chopped nuts.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvsaoDrBH89tNtKu0t6bAYGZLzZdT5YM3gZnHY3hI4Ey4V6FxGWaO2mSzl34zu_2NNUDv2D-cAMMHFVwxQBpkSwiExBcce1wzENsha2Aqx7zWSI4b1rI_T2dJrVP1lPlY0inptlTlMzoA/s1600/DSCN4551.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvsaoDrBH89tNtKu0t6bAYGZLzZdT5YM3gZnHY3hI4Ey4V6FxGWaO2mSzl34zu_2NNUDv2D-cAMMHFVwxQBpkSwiExBcce1wzENsha2Aqx7zWSI4b1rI_T2dJrVP1lPlY0inptlTlMzoA/s320/DSCN4551.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5516921849781696898" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3886735755598082564.post-36475299655840810402010-08-17T09:00:00.000-07:002010-08-17T09:00:02.423-07:00Poppy Seed Salad/Poppy Seed Salad DressingI love this poppy seed salad. It is simple and easy but very delicious. The salad dressing is what really makes it so good. You can usually find a bottle of the dressing already prepared in my fridge, which I use whenever we have salad.<br /><br />Poppy Seed Salad<br /><br />1 bunch romaine lettuce, washed and drained<br />1 bunch iceberg lettuce, washed and drained<br />1 can mandarin oranges, drained<br />1 can tidbit pineapple, drained<br /><br />Tear the lettuce into bite size pieces. Add oranges and pineapple. Right before serving pour on desired amount of poppy seed salad dressing and toss. <br /><br />Poppy Seed Salad Dressing<br /><br />1/2 cup sugar<br />1 tsp salt<br />1 tsp mustard<br />1/8 - 1/4 cup grated onion<br />1/4 cup vinegar <br />2/3 cup vegetable oil<br />1 Tbsp poppy seeds<br /><br />Add first 6 ingredients in a blender and puree. Add poppy seeds last and blend for only a few seconds.Unknownnoreply@blogger.com2