tag:blogger.com,1999:blog-87872697418019018172024-03-05T09:22:22.077-08:00Babes a la Modea blog in good tasteBrithttp://www.blogger.com/profile/13491091022870134186noreply@blogger.comBlogger34125tag:blogger.com,1999:blog-8787269741801901817.post-64570817992167744652011-10-06T12:18:00.000-07:002011-10-06T12:40:15.743-07:00The Harvest<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhphyphenhyphenF655bo1fRr00LCNwbvWSJn5HANY1I-AeiSgFv1nLzpnq9H8xpP9ISjXmWZoUtfsbXYyIlwqNJvpFKBzHc8gvmbUznS_daETH0fuABpG4q62aRHAmT77hofPOIg9wTY2l034OykgMc/s1600/index.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 259px; height: 194px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhphyphenhyphenF655bo1fRr00LCNwbvWSJn5HANY1I-AeiSgFv1nLzpnq9H8xpP9ISjXmWZoUtfsbXYyIlwqNJvpFKBzHc8gvmbUznS_daETH0fuABpG4q62aRHAmT77hofPOIg9wTY2l034OykgMc/s320/index.jpg" alt="" id="BLOGGER_PHOTO_ID_5660464120376991234" border="0" /></a><br />I love Fall cooking. I love the flavors and possibilities that come with the harvest. Last night, I tried a new recipe from the cookbook "Vegetarian Meals" published by Good Housekeeping that did just that: mixed together some delicious Fall veggies with some great flavors. Kids even loved it!<br /><br /><span style="font-weight: bold;">Stovetop Chili</span><br /><br />1 T olive oil<br />3 medium sweet potatoes peeled and cut<br />1 medium onion, chopped<br />1 t sugar<br />2 T chili powder<br />1 t ground cumin<br />1 t ground coriander<br />2 garlic cloves, crushed with garlic press<br />1 jalapeno chile, seeded and minced<br />1 can whole tomatoes (28 oz)<br />1/2 lb green beans, trimmed and each cut crosswise in half<br />1 t salt<br />2 C water<br />2 15-oz cans black syobeans (or black beans), rinsed and drained<br />sour cream (optional)<br /><br />1. In non-stick 5- to 6-quart Dutch oven, heat oil over medium eat until hot. Add onion and cook, stirring occasionally, until tender, about 10 minutes. Add chili powder, cumin, coriander, garlic, and jalapeno. Cook, stirring, 1 minute.<br />2. Add tomatoes with their juice, green beans, sweet potatoes, sugar, salt, and water; heat to boiling over medium-high heat, breaking up tomatoes with side of spoon. Reduce heat to low; cover and simmer, stirring occasionally, until sweet potatoes are tender, about 25 minutes.<br />3. Add soybeans and heat through, about 2 minutes longer. Serve with sour cream, if you like.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbI3rIwYqQuD_7lifOu1bcok9qYS-cAsiyRz3lWo8OhoGCPrvAyLB8AZ12m3PJNL_U-B3WpI7exVUXrHUSIM_wY4ouZLFtcKFJ9U_ZeZrXX3xj14YktFKcLJmyDFBOLjJl-Ejhds6njaA/s1600/DSCN9485.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbI3rIwYqQuD_7lifOu1bcok9qYS-cAsiyRz3lWo8OhoGCPrvAyLB8AZ12m3PJNL_U-B3WpI7exVUXrHUSIM_wY4ouZLFtcKFJ9U_ZeZrXX3xj14YktFKcLJmyDFBOLjJl-Ejhds6njaA/s320/DSCN9485.JPG" alt="" id="BLOGGER_PHOTO_ID_5660466082265828578" border="0" /></a><br /><br />Add a slice of cornbread and you have one heck of a delicious (and healthy!) meal.<br /><br />MMM<br /><br /><span style="font-style: italic;">As a side note, I feel I should explain that while I am not strictly vegetarian, I often cook vegetarian meals. I love using spices instead of fat for flavor, and I am always striving to get more fruits and veggies into my family's diet.</span>Brithttp://www.blogger.com/profile/13491091022870134186noreply@blogger.com0tag:blogger.com,1999:blog-8787269741801901817.post-76732161253243525942011-09-26T20:51:00.001-07:002011-09-26T21:10:41.080-07:00Butternut Squash Soup<div>Tonight I tried a new recipe that Brit had posted on Facebook. (See the original recipe <a href="http://allrecipes.com/recipe/butternut-squash-soup/detail.aspx?src=ShareOnFacebook&recipeID=12974">here</a>.) However, when I discussed my plans with my dad over the weekend, he suggested that I add carrots and apples along with the squash. I also halved the amount of cream cheese that the recipe calls for. You heard me. Cream cheese! I can't wait to eat my leftovers for lunch tomorrow. Here is the recipe as I made it tonight. I highly suggest you make this immediately. It is officially my new favorite soup!</div><div><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioxA7chrV6nOwze8HP8tcFcacXCU7p5hW-C2hggs0l76hliY68Tgnr4l1T8pII6_dV63HNy5DNDF-OX2ZQLs1h7QpmYTfyFDhRsg7HSSuIbRBfc7UDiLIknvf6nHaOSUPRNslCiRGmfAtn/s1600/IMG_0223.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioxA7chrV6nOwze8HP8tcFcacXCU7p5hW-C2hggs0l76hliY68Tgnr4l1T8pII6_dV63HNy5DNDF-OX2ZQLs1h7QpmYTfyFDhRsg7HSSuIbRBfc7UDiLIknvf6nHaOSUPRNslCiRGmfAtn/s400/IMG_0223.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5656882673911424050" /></a><div><br /></div><div><b>Butternut Squash Soup</b></div><div><br /></div><div>6 Tbs. chopped onion</div><div>4 Tbs. butter</div><div>6 C peeled and cubed butternut squash</div><div>1 peeled and diced carrot</div><div>1 peeled and diced apple</div><div>3 C water</div><div>4 cubes chicken bouillon</div><div>1/2 tsp. dried marjoram</div><div>1/4 tsp. ground black pepper</div><div>1/8 tsp. ground cayenne pepper</div><div>1 8 oz. package cream cheese</div><div><br /></div><div>In a large saucepan, saute onions in butter until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to a boil; cook 20 minutes or until veggies are tender. Remove from heat. Add cream cheese and use an immersion blender to puree everything (or puree squash and cream cheese in a blender in batches) until smooth. Do not allow to boil.</div>Meilihttp://www.blogger.com/profile/08618034369085380853noreply@blogger.com4tag:blogger.com,1999:blog-8787269741801901817.post-88005909398594227382011-09-15T16:03:00.001-07:002011-09-16T09:33:37.007-07:00Apple CrispNothing says, "Autumn" to me like warm, sweet, cinnamon-y apples. Apple crisp is one of my favorite desserts: it's easy, there are only a handful of ingredients, and you can whip it up in a matter of minutes. Because there's so little preparation, I can even let my helpers lend a hand.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3han1w6DWdL8725PZB3k5sAmpnuVnHPSiYg2pop9cfa0xrLEasuqC4TCpb7qTAqAMLMjt_UjIijShKatVh4vIUZC4gaSHMrhqXOhK0uP3Xh7tut7HjJQKsfTI-8U-ly8-knFs7lASx_U/s1600/DSCN9238.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3han1w6DWdL8725PZB3k5sAmpnuVnHPSiYg2pop9cfa0xrLEasuqC4TCpb7qTAqAMLMjt_UjIijShKatVh4vIUZC4gaSHMrhqXOhK0uP3Xh7tut7HjJQKsfTI-8U-ly8-knFs7lASx_U/s320/DSCN9238.JPG" alt="" id="BLOGGER_PHOTO_ID_5652726253575140962" border="0" /></a><br /><span style="font-weight: bold;">Grandma Pink's Apple Crisp</span><br />4 C peeled and sliced apples<br />1 t cinnamon<br />1/2 C water<br />Put apples in 8x8 pan. Pour on water and sprinkle with cinnamon<br /><span style="font-style: italic;">Bonus: toss in a handful of raspberries, or fresh cranberries.</span><br /><br />Crumble together: 1/2 C butter, 1 C sugar, 3/4 C flour and put over the apples<br />Bake uncovered at 400 degrees for 45 minutes.<br />Serve topped with some vanilla ice cream if desired.<br /><br />It's almost as sweet as my helpers :)<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2eM57_0Fi7QhDFBEkcGXotWUE5HJSevRYzWJG929-ITsSpT7KpQTl_ig9_XCNwgruuyTqM0OObA1ZPDnZtkhok3NhXkYGhpRj-N7Cz1uQ2k26odWg7N644d7R6uDdp44yVByu4sVcafk/s1600/DSCN9234.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2eM57_0Fi7QhDFBEkcGXotWUE5HJSevRYzWJG929-ITsSpT7KpQTl_ig9_XCNwgruuyTqM0OObA1ZPDnZtkhok3NhXkYGhpRj-N7Cz1uQ2k26odWg7N644d7R6uDdp44yVByu4sVcafk/s320/DSCN9234.JPG" alt="" id="BLOGGER_PHOTO_ID_5652726021368453538" border="0" /></a>Brithttp://www.blogger.com/profile/13491091022870134186noreply@blogger.com0tag:blogger.com,1999:blog-8787269741801901817.post-6785952347181237032011-07-10T20:37:00.001-07:002011-07-10T20:48:27.754-07:00Mmmm....CookiesI don't normally associate baking with the summer, but last week it was just the ticket. Meili and I got together and let our munchkins go to town with some good old-fashioned sugar cookies and homemade frosting.<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXsuEHz5pAQvJhrJ-nyh7ELcqYQtQAQA1ev-ipQm580q60SlpmKN10k6zkv9XNl5C9NT7QKtY7zzEJMxl6wyBwWvWfrxKnUMLt1ylHJ1txchqlllrDCuhTzeFEHjbRD5cczGzqZRevtFo/s1600/DSCN8917.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXsuEHz5pAQvJhrJ-nyh7ELcqYQtQAQA1ev-ipQm580q60SlpmKN10k6zkv9XNl5C9NT7QKtY7zzEJMxl6wyBwWvWfrxKnUMLt1ylHJ1txchqlllrDCuhTzeFEHjbRD5cczGzqZRevtFo/s320/DSCN8917.JPG" alt="" id="BLOGGER_PHOTO_ID_5627935146697732306" border="0" /></a><span style="font-style: italic;font-size:85%;" >(Della "testing" the dough; notice the splotch of flour above her right eye?)</span><br /><br /></div>This cookie recipe came to my family from a friend of my sister's. Though we've lost touch with this particular friend, it seems like she's near whenever we make her cookies. That's one of the things I love best about sharing recipes: it's a way to stay connected to people and remember great times you may have had together.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmJ0yBKAucx74cCincZlxHnllMY4RKILx6ER6LfGKWKNYi1p2VMFhPGq42u4f-sIp1qbatBHz1YNMB4qL_b_Jhlnh_L3EmiteCn44Zoip0yFBWah61HrnxVe-DC6ew_6EECyjvRXaJwbg/s1600/DSCN8938.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmJ0yBKAucx74cCincZlxHnllMY4RKILx6ER6LfGKWKNYi1p2VMFhPGq42u4f-sIp1qbatBHz1YNMB4qL_b_Jhlnh_L3EmiteCn44Zoip0yFBWah61HrnxVe-DC6ew_6EECyjvRXaJwbg/s320/DSCN8938.JPG" alt="" id="BLOGGER_PHOTO_ID_5627935434011109330" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">(Hard at work, making that dino-shaped cookie look "just right")</span></span><br /></div><br />So break out the cookie cutters and frosting, and enjoy an unexpected summer treat this afternoon!<br /><br /><span style="font-weight: bold;">Lindsay Hunt's Sugar Cookies</span><br />1/2 C sugar<br />1/2 C shortening (I use butter; no offense, Lindsay)<br />1 egg<br />1/4 C milk<br />salt<br />2 t baking powder<br />1 t almond (vanilla works too, but almond is the best!)<br />2 C flour<br /><br />Cream sugar and shortening. Add egg, milk and almond flavoring. Add dry ingredients. Roll out and cut into shapes. Bake at 375 for 8-10 minutes.<br /><br /><span style="font-weight: bold;">Grandma Gayzie's Frosting</span><br />Beat 2 cubes of butter with 5 tablespoons of milk. Add enough powdered sugar till you reach desired frosting consistency. (it'll be a lot!) And remember, the more obnoxious the color of your frosting, the more fun it is to decorate with it!<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWvQUM8kQGHfXk5VVmbVf0qPcIvoUsdy8DyFveqnjSFmdtozSSCw1tPHNhYLxKLw2gyr1AQ7acsN_7ZymNJ-Os_il2Habuz5gf9z0Z_zWkKLdkvQxawASKhePjbWSY3Vmrbx5P_om1B5g/s1600/DSCN8939.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWvQUM8kQGHfXk5VVmbVf0qPcIvoUsdy8DyFveqnjSFmdtozSSCw1tPHNhYLxKLw2gyr1AQ7acsN_7ZymNJ-Os_il2Habuz5gf9z0Z_zWkKLdkvQxawASKhePjbWSY3Vmrbx5P_om1B5g/s320/DSCN8939.JPG" alt="" id="BLOGGER_PHOTO_ID_5627935789835976370" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">(Not surprisingly, this little gal chose pink for her frosting color...)</span></span><br /></div>Brithttp://www.blogger.com/profile/13491091022870134186noreply@blogger.com0tag:blogger.com,1999:blog-8787269741801901817.post-971301922102382162011-05-19T10:05:00.000-07:002011-05-19T10:07:20.069-07:00Honey Dijon ChickenI love easy recipes.<br /><br />Tonight, we're eating Honey Dijon Chicken, a recipe I collected from my awesome sister, Camie.<br /><br />Melt together equal parts honey, butter and dijon mustard.<br />Pour over chicken breasts in a baking pan. Bake at 350 until chicken is done.<br />Serve chicken and sauce over rice and steamed veggies.<br /><br />EASY and delicious!Brithttp://www.blogger.com/profile/13491091022870134186noreply@blogger.com1tag:blogger.com,1999:blog-8787269741801901817.post-67908100346243421822011-05-18T21:03:00.000-07:002011-05-18T21:04:44.404-07:00Thai Curry Vegetable and Tofu SoupThis tasty recipe can be found <a href="http://theincredibleedibleblog.blogspot.com/2011/05/thai-curry-vegetable-and-tofu-soup.html">here</a>.Meilihttp://www.blogger.com/profile/08618034369085380853noreply@blogger.com0tag:blogger.com,1999:blog-8787269741801901817.post-45004103513555287892011-04-20T21:11:00.000-07:002011-04-20T21:28:53.484-07:00Turkey Parmesan Meatloaf with Pancetta<div>My friend Mariani has awesome parents. They grilled brats for us during our junior high summers, making me feel like they really, truly wanted us to invade their swimming pool with our awkward adolescent selves. They cooked chili for our Halloween celebrations, complete with Hitchcock's Psycho, which made me afraid to shower in hotels for years. Now that I think about it, I'm still afraid. Now I present to you Michelle Mariani's turkey parmesan meatloaf with pancetta. A lean, tasty alternative to the traditional beef loaf.</div><div><br /></div><div>Mix:</div><div>1/2 cup bread crumbs</div><div>1/4 cup chopped parsley</div><div>1/2 cup parmesan or romano cheese</div><div>pinch of salt and pepper</div><div><br /></div><div>Add:</div><div>2 eggs</div><div>2 Tbs. whole milk or half & half</div><div>1 lb. ground turkey</div><div><br /></div><div>Coat the entire loaf with pieces of pancetta. </div><div><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPtY0W-6XFk1jkUNtJSkH9q2XjJCkNC8npyvPgCuIvIs3tjXGvwTgEhSKQNB6sywj6jchFBSu0zTPExoTxCF36m7CqzgrIWE8Ai7YSp66STH1ZXIes-OSkHm7MR0u73x-pzaIo81dRIslo/s1600/IMG_5228.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPtY0W-6XFk1jkUNtJSkH9q2XjJCkNC8npyvPgCuIvIs3tjXGvwTgEhSKQNB6sywj6jchFBSu0zTPExoTxCF36m7CqzgrIWE8Ai7YSp66STH1ZXIes-OSkHm7MR0u73x-pzaIo81dRIslo/s400/IMG_5228.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5597886665178323954" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7WZDNEdCGBMqT9DVDFrEfMDTPxyXNpwxLCtAvNu9yQbdZUaB7aTm5afAdIbA8wSF9amJ2c6ieo8pHr-MozXzSzol2Ch2M8Ord9SSeOSKVicXH-4rfEbXY6Gm-LKIvbbjHXUqXz4rYsPzv/s1600/IMG_5224.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7WZDNEdCGBMqT9DVDFrEfMDTPxyXNpwxLCtAvNu9yQbdZUaB7aTm5afAdIbA8wSF9amJ2c6ieo8pHr-MozXzSzol2Ch2M8Ord9SSeOSKVicXH-4rfEbXY6Gm-LKIvbbjHXUqXz4rYsPzv/s400/IMG_5224.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5597886663589430578" /></a><br /><div><div>Wrap it in parchment paper as if it were a present (because it is). Bake at 375 degrees for 50-60 minutes.</div></div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLWAgL2UKm__KcvSGUTCAPaq7vxxgcy2j7UJigxAxDV2o1o3xMqINgEIPfXScvy0_VijIYfV7_S5FP7AZJbxxvgEQ2GtmovoCnSf1u-IjxspnpDY7RhyMrnlGzlhgDPxtzOCkl6SFIlusy/s1600/IMG_5240.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLWAgL2UKm__KcvSGUTCAPaq7vxxgcy2j7UJigxAxDV2o1o3xMqINgEIPfXScvy0_VijIYfV7_S5FP7AZJbxxvgEQ2GtmovoCnSf1u-IjxspnpDY7RhyMrnlGzlhgDPxtzOCkl6SFIlusy/s400/IMG_5240.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5597886657052460578" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNYi2ATAf-yjWgT8ie2v39u9-_siX270lNiZXoPQ2_Y0SUk8RIl6UeHXWN4hTDkAQewnb7CYLC0rOTpy87GqeBorWlhxBoIhQ_iwOR_VKjvTzUvYZrHr37N2zCLF6Im_0xUUehdSBPHsFr/s1600/IMG_5245.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNYi2ATAf-yjWgT8ie2v39u9-_siX270lNiZXoPQ2_Y0SUk8RIl6UeHXWN4hTDkAQewnb7CYLC0rOTpy87GqeBorWlhxBoIhQ_iwOR_VKjvTzUvYZrHr37N2zCLF6Im_0xUUehdSBPHsFr/s400/IMG_5245.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5597886647755351330" /></a></div>Meilihttp://www.blogger.com/profile/08618034369085380853noreply@blogger.com1tag:blogger.com,1999:blog-8787269741801901817.post-14121319020044368492011-01-06T14:44:00.000-08:002011-01-06T19:00:12.001-08:00Zuppa ToscanaWhat could be better on these icy, cold, winter days than a bowl of warm, spicy Italian soup? Thanks to Brooke for the recipe! I can't wait to make this!<br /><style type="text/css">p { margin-bottom: 0.08in; }</style> <p style="margin-bottom: 0in;">INGREDIENTS<br />1 lb ground Italian sausage<br />1½ tsp crushed red peppers<br />1 large diced white onion<br />4 Tbsp bacon pieces<br />2 tsp garlic puree<br />10 cups water<br />5 cubes of chicken bouillon<br />1 cup heavy cream<br />1 lb sliced Russet potatoes, or about 3 large potatoes<br />¼ of a bunch of kale </p> <p style="margin-bottom: 0in;">Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.<br />In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.<br />Add chicken bouillon and water to the pot and heat until it starts to boil.<br />Add the sliced potatoes and cook until soft, about half an hour.<br />Add the heavy cream and just cook until thoroughly heated.<br />Stir in the sausage and the kale, let all heat through and serve. Delicious! </p> <p style="margin-bottom: 0in;">Buon appetito!</p>Brithttp://www.blogger.com/profile/13491091022870134186noreply@blogger.com2tag:blogger.com,1999:blog-8787269741801901817.post-10289101631905790682010-12-28T15:06:00.000-08:002010-12-28T15:08:09.499-08:00More Food!Who doesn't love good food? And a good blog in which to read about it?<br /><br />Thanks to Meili for finding <a href="http://www.utahstories.com/2010/07/14/utahs-top-food-blogs/">this article</a> that can link you to even more culinary delights. <br /><br />Bon Appetit!Brithttp://www.blogger.com/profile/13491091022870134186noreply@blogger.com0tag:blogger.com,1999:blog-8787269741801901817.post-41941258666150878562010-12-20T18:05:00.000-08:002010-12-20T18:23:52.808-08:00Greek Panzanella<div>Tonight I made Greek Panzanella. I saw Ina Garten make it on her Food Network show, Barefoot Contessa, and I just had to try it. I will be tasting the onions all night, but it was so yummy! Don't you want to give it a try? Let's do it! Here's what you need:</div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz4niNYyH1v6XsJ8WfX2qxz3gGx9OvpzMiEWGHztyaV-JSHdfkI4B7IAX9Z94BlS5lYA5vxsvmB3A1u1G4YJ_qsLsYbqs-Tep4GxGhQwGCbWxB92ZZNznbVGBnP5iMJyTnhHGtJytLWg2S/s1600/IMG_0675.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/AVvXsEjz4niNYyH1v6XsJ8WfX2qxz3gGx9OvpzMiEWGHztyaV-JSHdfkI4B7IAX9Z94BlS5lYA5vxsvmB3A1u1G4YJ_qsLsYbqs-Tep4GxGhQwGCbWxB92ZZNznbVGBnP5iMJyTnhHGtJytLWg2S/s320/IMG_0675.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5552951410316454418" /></a><br /><div>Slice a nice loaf of crusty bread into 1 inch cubes. Toss the cubes in extra virgin olive oil (or butter if you run out of olive oil like I did), sprinkle with a little bit of salt, and toast under the broiler for a few minutes until golden brown. Remove from oven and let cool.</div><div><br /></div><div>In the meantime, chop the following veggies into 1 inch squares and throw them into a large bowl:</div><div>1 yellow bell pepper</div><div>1 red bell pepper</div><div><div>1 hot house cucumber (slice lengthwise and scoop out the seeds, then chop)</div></div><div>1/2 red onion (I like to slice the onions into smaller pieces)</div><div>cherry tomatoes (halved)</div><div>kalamata olives (no need to chop these)</div><div><br /></div><div><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/AVvXsEhGv7vONvVuaNw53eB1rMRXp0IuYM9G4CeYDWXz6DFao94bFyidaqDiijbk4izRTVEvEss9x67gtzmB6owWx27oNo5dgyZoIvXgASv5cw7xrAiCe1-ZgK15CrVXyf6wIQyj20GyqmaCm2rR/s320/IMG_0678.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5552951397951984722" /></div><div><br /></div><div>Whisk together these ingredients to make the vinaigrette:</div><div>1/2 C extra virgin olive oil</div><div>1/4 C red wine vinegar</div><div>2 cloves garlic, minced</div><div>1 tsp. oregano</div><div>1/2 tsp. dijon mustard</div><div>1 tsp. salt</div><div>1/2 tsp. pepper</div><div><br /></div><div>This is what it looks like after the first 2 ingredients. Pretty, huh?</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHafltgsfDOxb62jESqyd-r-q4h2JnyU5n7MANSvveXfUk5oyx3V7EuZkLDKOKE1Pm1-NUaxYSQU7QpsjPIs3hHdJnji_m1wsLe1AhmVxneFERtGWJtMpdQMXlVBbfzuiOEcKRSIdN-YPj/s1600/IMG_0676.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/AVvXsEgHafltgsfDOxb62jESqyd-r-q4h2JnyU5n7MANSvveXfUk5oyx3V7EuZkLDKOKE1Pm1-NUaxYSQU7QpsjPIs3hHdJnji_m1wsLe1AhmVxneFERtGWJtMpdQMXlVBbfzuiOEcKRSIdN-YPj/s320/IMG_0676.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5552951413468493250" /></a><br /></div><div>Throw the bread cubes and a tub of feta onto the veggies and drizzle with the vinaigrette. Toss it all together. Let it sit for 30 minutes before serving. This is a dish that can be enjoyed at room temperature.<br /><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_fWtWxltDtPptoUlug8o00oUNT8EgRI9mjBbwszTl0j-bUt3xd9bR2gEa7jmOml9KuSRpoPMM_gM_yY83qDTdSW6Ga5imAUmC0-s64lNN5Qb6Tg2aiGbqBmvVUZm8hE27BITNsr-GhFY9/s1600/IMG_0683.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/AVvXsEh_fWtWxltDtPptoUlug8o00oUNT8EgRI9mjBbwszTl0j-bUt3xd9bR2gEa7jmOml9KuSRpoPMM_gM_yY83qDTdSW6Ga5imAUmC0-s64lNN5Qb6Tg2aiGbqBmvVUZm8hE27BITNsr-GhFY9/s320/IMG_0683.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5552951395868914754" /></a><br /></div><div>Mmmmmmmm! I think I might have to go sneak a few more bites...</div>Meilihttp://www.blogger.com/profile/08618034369085380853noreply@blogger.com2tag:blogger.com,1999:blog-8787269741801901817.post-29549297537311061762010-12-09T20:50:00.000-08:002010-12-09T21:15:25.743-08:00Lemon Curd<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh63FhQG-kAe5tZy7K0-7YDL6RdM5qFXAf4kGRgL5AXEgJaBoJUAwhKBGLBd_SfS-EJDt8jtKGlsxG2Tuq_8hajhpuhVffkcAJv4sDhQHBHyTl46MhD8cvAiBxWNizSHq5JvTkM-SRgLQ0d/s1600/IMG_0580.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh63FhQG-kAe5tZy7K0-7YDL6RdM5qFXAf4kGRgL5AXEgJaBoJUAwhKBGLBd_SfS-EJDt8jtKGlsxG2Tuq_8hajhpuhVffkcAJv4sDhQHBHyTl46MhD8cvAiBxWNizSHq5JvTkM-SRgLQ0d/s200/IMG_0580.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5548913521478535442" /></a>Lemon curd! I made lemon curd! I am preparing a bunch of desserts for my punk's 2nd birthday next week. So far, I've baked and frozen batches of oatmeal chocolate chip cookies (a family <a href="http://babesalamode.blogspot.com/2010/05/mothers-daughters.html">recipe</a> that my cousin Brooke made for our mothers and daughters gathering in May) and shortbread cookies (which didn't turn out pretty, but they're still tasty). This weekend, I'm going to attempt making pastry puffs which I will then fill with the lemon curd and sprinkle with powdered sugar. Wish me luck!<div><br /></div><div>Lemon Curd</div><div>1/2 cup fresh lemon juice</div><div>2 tsp finely grated lemon zest</div><div>1/2 cup sugar</div><div>3 large eggs</div><div>3/4 stick (6 Tbs) unsalted butter, cut into bits</div><div><br /></div><div>Whisk together juice, zest, sugar and eggs in double boiler. Stir in butter and cook over medium/low heat. Whisk frequently until curd is thick enough to hold marks of whisk and the first bubble appears on the surface (about 6 minutes according to my recipe, but it took me 12 minutes). Transfer to a bowl, cover tightly, and chill for 1 hour. Lemon curd will keep for up to 1 week.</div>Meilihttp://www.blogger.com/profile/08618034369085380853noreply@blogger.com1tag:blogger.com,1999:blog-8787269741801901817.post-4145648349517710142010-10-21T22:22:00.000-07:002010-11-08T20:09:30.842-08:00An Autumn Celebration: October<div style="text-align: left;">Here's what we ate at our October dinner with Vanessa as our host. Recipes coming soon.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>White Chicken Chili</b></div><div style="text-align: left;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjTFrjgEIBFkekiTsWIkTg1PYE5Sj7lzqnK05avzZfrlz6UrLvrC-eEDR7ZsWLRb-_RIYtPtPZzL-EzksRcE6vX30UOXzfN4zbvnL_XkmE_uYPNNqTIsiFumfN02QisdzQfGJrcho0K8f6/s1600/White+Chili.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjTFrjgEIBFkekiTsWIkTg1PYE5Sj7lzqnK05avzZfrlz6UrLvrC-eEDR7ZsWLRb-_RIYtPtPZzL-EzksRcE6vX30UOXzfN4zbvnL_XkmE_uYPNNqTIsiFumfN02QisdzQfGJrcho0K8f6/s400/White+Chili.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5531063026041873986" /></a><div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><u><br /></u></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#0000EE;"><u><span class="Apple-style-span" style="color: rgb(42, 42, 42); font-family: Tahoma; line-height: 17px; -webkit-text-decorations-in-effect: none; font-size: 13px; "><div style="line-height: 17px; ">Ingredients:</div><div style="line-height: 17px; ">- 1-2 lbs. chicken breasts, boiled and shredded</div><div style="line-height: 17px; ">- 4, 15 oz. cans Northern White Beans, do not drain</div><div style="line-height: 17px; ">- 2, 14oz. cans of chicken broth</div><div style="line-height: 17px; ">- 4, 4oz. can chopped green chilis ( can add or subtract depending on spiciness wishes)</div><div style="line-height: 17px; ">- 1 T dried minced onion</div><div style="line-height: 17px; ">- 2 tsp. garlic powder</div><div style="line-height: 17px; ">- 2 tsp. salt</div><div style="line-height: 17px; ">- 2 tsp. cumin</div><div style="line-height: 17px; ">- 2 tsp. oregano</div><div style="line-height: 17px; ">- 1 tsp. black pepper</div><div style="line-height: 17px; ">- 1/2 tsp cayenne pepper (if desired)</div><div style="line-height: 17px; ">- 2 cups of sour cream</div><div style="line-height: 17px; ">- 1 cup milk, half and half or whipping cream</div><div style="line-height: 17px; "><br /></div><div style="line-height: 17px; ">Method:</div><div style="line-height: 17px; ">Pour all ingredients into a large pot. Bring to a slow boil, add sour cream, and milk ( or half and half or whiping cream). This makes a lot! Usually half of this feeds a family.</div><div style="line-height: 17px; "><br /></div><div style="line-height: 17px; "><br /></div></span></u></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjTFrjgEIBFkekiTsWIkTg1PYE5Sj7lzqnK05avzZfrlz6UrLvrC-eEDR7ZsWLRb-_RIYtPtPZzL-EzksRcE6vX30UOXzfN4zbvnL_XkmE_uYPNNqTIsiFumfN02QisdzQfGJrcho0K8f6/s1600/White+Chili.JPG"></a><b>Acorn Squash with Cornbread and Cranberry Stuffing</b><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyCxbkrdBXmZYVtOWnxk_8k1RNMYhBg7UnB3QWTUkw19Jmyz4VsYgfgWMk13X9QQTkvwaONU8dzWwkwrVPZvXeV4gyZJZN7iUzTOtT6HL5zOoVI4Wf9uuPaEDO36afDt6ad-G6I-oGNByL/s1600/Squash.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyCxbkrdBXmZYVtOWnxk_8k1RNMYhBg7UnB3QWTUkw19Jmyz4VsYgfgWMk13X9QQTkvwaONU8dzWwkwrVPZvXeV4gyZJZN7iUzTOtT6HL5zOoVI4Wf9uuPaEDO36afDt6ad-G6I-oGNByL/s400/Squash.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5531062683993189138" /></a><br /></div><div><span class="Apple-style-span" style=" line-height: 15px; color: rgb(107, 109, 109); font-family:Arial, sans-serif;font-size:12px;"><li style="line-height: 15px; margin-top: 0px; margin-right: 0px; margin-bottom: 3px; margin-left: 0px; padding-top: 2px; padding-right: 0px; padding-bottom: 2px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; ">1 whole Acorn Squash, Cut In Half Lengthwise</li><li style="line-height: 15px; margin-top: 0px; margin-right: 0px; margin-bottom: 3px; margin-left: 0px; padding-top: 2px; padding-right: 0px; padding-bottom: 2px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; ">2 teaspoons Brown Sugar</li><li style="line-height: 15px; margin-top: 0px; margin-right: 0px; margin-bottom: 3px; margin-left: 0px; padding-top: 2px; padding-right: 0px; padding-bottom: 2px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; ">2 teaspoons Butter</li><li style="line-height: 15px; margin-top: 0px; margin-right: 0px; margin-bottom: 3px; margin-left: 0px; padding-top: 2px; padding-right: 0px; padding-bottom: 2px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; ">1 Tablespoon Extra Virgin Olive Oil</li><li style="line-height: 15px; margin-top: 0px; margin-right: 0px; margin-bottom: 3px; margin-left: 0px; padding-top: 2px; padding-right: 0px; padding-bottom: 2px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; ">½ cups Celery, Diced</li><li style="line-height: 15px; margin-top: 0px; margin-right: 0px; margin-bottom: 3px; margin-left: 0px; padding-top: 2px; padding-right: 0px; padding-bottom: 2px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; ">½ whole Yellow Onion, Diced</li><li style="line-height: 15px; margin-top: 0px; margin-right: 0px; margin-bottom: 3px; margin-left: 0px; padding-top: 2px; padding-right: 0px; padding-bottom: 2px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; ">1 whole Tart Apple, Peeled, Cored, And Diced</li><li style="line-height: 15px; margin-top: 0px; margin-right: 0px; margin-bottom: 3px; margin-left: 0px; padding-top: 2px; padding-right: 0px; padding-bottom: 2px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; ">½ teaspoons Dried Thyme</li><li style="line-height: 15px; margin-top: 0px; margin-right: 0px; margin-bottom: 3px; margin-left: 0px; padding-top: 2px; padding-right: 0px; padding-bottom: 2px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; ">½ teaspoons Curry Powder</li><li style="line-height: 15px; margin-top: 0px; margin-right: 0px; margin-bottom: 3px; margin-left: 0px; padding-top: 2px; padding-right: 0px; padding-bottom: 2px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; ">¼ teaspoons Cinnamon</li><li style="line-height: 15px; margin-top: 0px; margin-right: 0px; margin-bottom: 3px; margin-left: 0px; padding-top: 2px; padding-right: 0px; padding-bottom: 2px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; ">2 whole Cornbread Muffins, Cut Into Bite-sized Pieces</li><li style="line-height: 15px; margin-top: 0px; margin-right: 0px; margin-bottom: 3px; margin-left: 0px; padding-top: 2px; padding-right: 0px; padding-bottom: 2px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; ">¼ cups Dried Cranberries</li><li style="line-height: 15px; margin-top: 0px; margin-right: 0px; margin-bottom: 3px; margin-left: 0px; padding-top: 2px; padding-right: 0px; padding-bottom: 2px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; ">½ cups Chicken Stock</li><li style="line-height: 15px; margin-top: 0px; margin-right: 0px; margin-bottom: 3px; margin-left: 0px; padding-top: 2px; padding-right: 0px; padding-bottom: 2px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; ">Salt To Taste</li><li style="line-height: 15px; margin-top: 0px; margin-right: 0px; margin-bottom: 3px; margin-left: 0px; padding-top: 2px; padding-right: 0px; padding-bottom: 2px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; ">Freshly Ground Pepper, to taste</li><li style="line-height: 15px; margin-top: 0px; margin-right: 0px; margin-bottom: 3px; margin-left: 0px; padding-top: 2px; padding-right: 0px; padding-bottom: 2px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; ">Sprinkle Of Parmesan Cheese (optional)</li></span></div><div><br /></div><div><span class="Apple-style-span" style=" line-height: 17px; color: rgb(42, 42, 42); font-family:Tahoma;font-size:13px;"><span style="line-height: normal; font-family:Arial,sans-serif;font-size:78%;color:#6B6D6D;"><span style="line-height: 15px; font-size:12px;">1. Preheat oven to 400 degrees.</span></span><span style="line-height: normal; font-family:Arial,sans-serif;font-size:78%;color:#6B6D6D;"><span style="line-height: 15px; font-size:12px;"><br />2. Scrape seeds and stringy flesh from squash. Place squash in a baking dish, cut sides up. Pour about an inch of water in the bottom of the dish. Put one teaspoon butter and one teaspoon brown sugar in each half.</span></span><span style="line-height: normal; font-family:Arial,sans-serif;font-size:78%;color:#6B6D6D;"><span style="line-height: 15px; font-size:12px;"><br />3. Place in the oven for 15 minutes. Baste squash with the butter and sugar mixture after the 15-minute mark to prevent drying. Put back in the oven for another 30 to 45 minutes, or until fork tender.</span></span><span style="line-height: normal; font-family:Arial,sans-serif;font-size:78%;color:#6B6D6D;"><span style="line-height: 15px; font-size:12px;"><br />4. Meanwhile, heat olive oil in a skillet and add the celery, onion, apples, thyme, curry, and cinnamon. Cook until softened. Remove skillet from heat and set aside.</span></span><span style="line-height: normal; font-family:Arial,sans-serif;font-size:78%;color:#6B6D6D;"><span style="line-height: 15px; font-size:12px;"><br />5. Place cubed cornbread on a baking sheet and set next to the squash in the oven. Bake for about 10 minutes, or until golden and crunchy.</span></span><span style="line-height: normal; font-family:Arial,sans-serif;font-size:78%;color:#6B6D6D;"><span style="line-height: 15px; font-size:12px;"><br />6. Add cranberries and the toasted cornbread to the skillet mixture and gently stir to combine. While stirring, slowly add the chicken broth. Season with salt and pepper.</span></span><span style="line-height: normal; font-family:Arial,sans-serif;font-size:78%;color:#6B6D6D;"><span style="line-height: 15px; font-size:12px;"><br />7. Fill the fork-tender squash with cornbread stuffing and place back into oven until heated through.</span></span></span></div><div><br /><b>Pumpkin Chocolate Chip Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqKaK1R7zk_N1o-t76Ff7lLnoWK2Rby31wAFJ5PMb9Y4nM4Nb8yTMeE9-yYytx5ASpjKvwxLrRJOXMx6ymBp1JGrD7FS-STebs6i6huj0a8MQNVFeqNfzpgu20XEytgDSeil3MwSy0FYEB/s1600/Pumpkin+Cookies.JPG"></a></b></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqKaK1R7zk_N1o-t76Ff7lLnoWK2Rby31wAFJ5PMb9Y4nM4Nb8yTMeE9-yYytx5ASpjKvwxLrRJOXMx6ymBp1JGrD7FS-STebs6i6huj0a8MQNVFeqNfzpgu20XEytgDSeil3MwSy0FYEB/s1600/Pumpkin+Cookies.JPG"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 267px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqKaK1R7zk_N1o-t76Ff7lLnoWK2Rby31wAFJ5PMb9Y4nM4Nb8yTMeE9-yYytx5ASpjKvwxLrRJOXMx6ymBp1JGrD7FS-STebs6i6huj0a8MQNVFeqNfzpgu20XEytgDSeil3MwSy0FYEB/s400/Pumpkin+Cookies.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5531062673984145666" /></a></div><div><span class="Apple-style-span" style="color:#0000EE;"><u><br /></u></span></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqKaK1R7zk_N1o-t76Ff7lLnoWK2Rby31wAFJ5PMb9Y4nM4Nb8yTMeE9-yYytx5ASpjKvwxLrRJOXMx6ymBp1JGrD7FS-STebs6i6huj0a8MQNVFeqNfzpgu20XEytgDSeil3MwSy0FYEB/s1600/Pumpkin+Cookies.JPG"></a><span class="Apple-style-span" style="color:#0000EE;"><u><span class="Apple-style-span" style="color: rgb(42, 42, 42); font-family: Tahoma; line-height: 17px; -webkit-text-decorations-in-effect: none; font-size: 13px; "><div style="line-height: 17px; ">Ingredients:</div><div style="line-height: 17px; ">- 1 box of spice cake</div><div style="line-height: 17px; ">- 1 can of pumpkin </div><div style="line-height: 17px; ">- 1 bag of chocolate chips</div><div style="line-height: 17px; "><br /></div><div style="line-height: 17px; ">Mix spice cake and pumpkin in a large bowl. This takes a lot of arm muscle, but keep going it does mix together! Add as many chocolate chips as you'd like. usually about 1/2 a bag for me. </div><div style="line-height: 17px; ">Plop several spoonfuls of mixture on a cookie sheet. Cook for about 15 minutes at 375 degrees. enjoy. </div><div style="line-height: 17px; "><br /></div><div style="line-height: 17px; "><br /></div></span></u></span><b>Spicy Pasta with Sweet Potatoes</b><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ68wx9paVG747QSeK4nQvUxFmN4PPzSWXhO3OAUKrFL-W36IA9W__7qxxgQ6ic6kwRpD1AU56a_0BjLb8o2DfyGeomugLE96GdDhvq72bMFBCqXgYNNQvUJMkaALKUi9EnSCpKClHqAug/s1600/Pasta.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ68wx9paVG747QSeK4nQvUxFmN4PPzSWXhO3OAUKrFL-W36IA9W__7qxxgQ6ic6kwRpD1AU56a_0BjLb8o2DfyGeomugLE96GdDhvq72bMFBCqXgYNNQvUJMkaALKUi9EnSCpKClHqAug/s400/Pasta.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5531062666696750770" /></a><br /></div><div><span class="Apple-style-span" style=" line-height: 17px; color: rgb(42, 42, 42); font-family:Tahoma;font-size:13px;">1 large sweet potato, peeled and cut into 3/4 inch cubes (2 cups)<br />1/2 tsp each sugar, chili powder, cinnamon<br />8 oz dried rigatoni<br />1/3 C peanut butter<br />1 3-oz pkg cream cheese, cut up<br />2 tsp Asian chili sauce (such as Sriraca sauce)<br />1 T soy sauce<br />6 green onions, thinly sliced<br /><br />Preheat oven to 450. Oil a rimmed baking pan; set aside. Place sweet potato cubes in bowl. Toss with 1 T olive oil, the sugar, chili powder and cinnamon. Spread in prepared pan; bake 20 min or until tender. Meanwhile, cook pasta according to package directions. Drain, reserving 1 C pasta water. In saucepan combine peanut butter, cream cheese, chili sauce, and soy sauce; whisk in 3/4 C of the hot pasta water. Stir over medium heat until heated through. If too thick, stir in additional water. Stir in most of the green onions. Serve sauce over pasta with sweet potatoes and remaining onion.</span></div><div><span class="Apple-style-span" style="font-family:Tahoma;font-size:100%;color:#2A2A2A;"><span class="Apple-style-span" style=" line-height: 17px;font-size:13px;"><br /></span></span><b>Guacamole</b></div><div><br /></div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTT8lEMV7pjl6SXlBaOYVtQa-XOTLZBrfD1l9bctyFWAq2Cqc1RQB7lXwzwmkYcWVGU1U710ZI6x9lp5he7wz6nsujCmFnLrc5TPVbddeEqa8JGr5M_XadBU_5cc1BsJmhFPWICh3yQRna/s400/Guac.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5531062653221693282" /><div><div style="text-align: left;"><span class="Apple-style-span" style=" line-height: 17px; color: rgb(42, 42, 42); font-family:Tahoma, Verdana, Arial, sans-serif;font-size:13px;">4 soft avocados, peeled and seeded<br />3 cloves of garlic, chopped (1 tbsp minced)<br />lime juice from 1 small lime<br />1/4 Cup of salsa or pico de gallo<br />1 tsp of sea salt<br />2-3 tbsp jalapenos, chopped (optional)<br />cilantro, chopped<br /><br />Mash avocados, add garlic, cilantro, lime juice, salsa/pico de gallo, and sea salt, mix together.</span></div><div style="text-align: center;"><br /></div><div style="text-align: left;"><b>Roasted Vegetable Minestrone</b></div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx_LrJUzkJlpTX6S37VVv-YO6-3rswulym-NoJijwz1OXXuYG_nsrCGKWgirJwMCIdBlYb95c3iRDTdQuUygxZfqEaTQV9HsCsCOqv4pbLaMzm-2KfmUugOY7dDxhCgSb8H3IgauBDpOjH/s1600/Minestrone.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx_LrJUzkJlpTX6S37VVv-YO6-3rswulym-NoJijwz1OXXuYG_nsrCGKWgirJwMCIdBlYb95c3iRDTdQuUygxZfqEaTQV9HsCsCOqv4pbLaMzm-2KfmUugOY7dDxhCgSb8H3IgauBDpOjH/s400/Minestrone.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5531062660150793970" /></a><br /><div style="text-align: center;"><br /></div></div></div></div></div>Meilihttp://www.blogger.com/profile/08618034369085380853noreply@blogger.com2tag:blogger.com,1999:blog-8787269741801901817.post-45281200772402026652010-09-10T13:53:00.000-07:002010-10-22T19:55:43.165-07:00On The Barbie: August<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh17_Sd6m44MWmTrKQW5UlUWXC5PJxXnEcdDtwia2drWPzcLIq6LT-wOc_22L3Zr6lje5Yb1BTvnE6jkWXpY6SPY41uuGx5rVEB7lZA0w_KOyOzEJqr5qmp5XwiBjgNVUvRrJkOQU5au68t/s1600/IMG_0250.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/AVvXsEh17_Sd6m44MWmTrKQW5UlUWXC5PJxXnEcdDtwia2drWPzcLIq6LT-wOc_22L3Zr6lje5Yb1BTvnE6jkWXpY6SPY41uuGx5rVEB7lZA0w_KOyOzEJqr5qmp5XwiBjgNVUvRrJkOQU5au68t/s320/IMG_0250.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5531063981195056850" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKqPxN8p4PuKQizi5si__xWH36FhA2clffyYunq6yJJY8G8OVgz9KcnTDHAY3pqg70okcWkSp7ViXcSLBvM0kKakkV5cpuCJjkSz-nhbQ2StlZJVGS_xzJCu6Ml_sygEejxc70HzNSKx3M/s1600/IMG_0251.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/AVvXsEiKqPxN8p4PuKQizi5si__xWH36FhA2clffyYunq6yJJY8G8OVgz9KcnTDHAY3pqg70okcWkSp7ViXcSLBvM0kKakkV5cpuCJjkSz-nhbQ2StlZJVGS_xzJCu6Ml_sygEejxc70HzNSKx3M/s320/IMG_0251.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5531063974702616882" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCN6mKejJQpbz6stDDu7xYtMDAc4z9eHHsnEiREnDXevimMMoMCz3Y06aHZXHgH9KrLm_5tdYbbLSIAjvCu2u8gLo3NvbZ4VvaHFf1zPNtORkBPf2jRkLznKE0Kdl_ljX6_ONm235WFN5O/s1600/IMG_0254.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/AVvXsEgCN6mKejJQpbz6stDDu7xYtMDAc4z9eHHsnEiREnDXevimMMoMCz3Y06aHZXHgH9KrLm_5tdYbbLSIAjvCu2u8gLo3NvbZ4VvaHFf1zPNtORkBPf2jRkLznKE0Kdl_ljX6_ONm235WFN5O/s320/IMG_0254.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5512423624987744530" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghhpg-gJJAaKLucKDZu0s3_7Go_k_D0ItuEe4TS-nkEw5cLkzWM_FRvglq_WqDfKxAHCGReJRRAe43nhfW0053QRCctp82CXmiwRePKb2mp-pSlJPbG2ieMJmZKxPLXO4Oi3ycXKD0EFCX/s1600/IMG_0253.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/AVvXsEghhpg-gJJAaKLucKDZu0s3_7Go_k_D0ItuEe4TS-nkEw5cLkzWM_FRvglq_WqDfKxAHCGReJRRAe43nhfW0053QRCctp82CXmiwRePKb2mp-pSlJPbG2ieMJmZKxPLXO4Oi3ycXKD0EFCX/s320/IMG_0253.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5512423614091551346" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRAIN4deTid4pWDG5dahw2ohAmENDw8wAr7rGYau-44Va6q2uTXDXQgZ-saVwfcGrFesBUU6wLM5wpLvEOWaw0L50p6d2NVRo2d3EjxVVauPh3VGqVcP1kFmBIY9XDxdMxaN1zhkM1LgBH/s1600/IMG_0252.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/AVvXsEjRAIN4deTid4pWDG5dahw2ohAmENDw8wAr7rGYau-44Va6q2uTXDXQgZ-saVwfcGrFesBUU6wLM5wpLvEOWaw0L50p6d2NVRo2d3EjxVVauPh3VGqVcP1kFmBIY9XDxdMxaN1zhkM1LgBH/s320/IMG_0252.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5512423596513521154" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9oFHEJqE6fWFD_Vc4_YKXx63Z6UlMHUwkqTzr0NH3rLKDdIeryhR4mBtipiy6bQIEjGBZwq4uG3Xz3B3_aLS808EA9wHpkk53s7-MF0FyYdEBqvBcnRni9Vs1ftOVaZ0GHrzVnN_TjbDO/s1600/IMG_0255.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/AVvXsEj9oFHEJqE6fWFD_Vc4_YKXx63Z6UlMHUwkqTzr0NH3rLKDdIeryhR4mBtipiy6bQIEjGBZwq4uG3Xz3B3_aLS808EA9wHpkk53s7-MF0FyYdEBqvBcnRni9Vs1ftOVaZ0GHrzVnN_TjbDO/s320/IMG_0255.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5512422810651778770" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjR-Eo2P6AiGot26hvw2rWlHvb55oS2x97xvrfb4YbXj-wciKIQix7UqJUa7XczbkO6pC3MX4V5MM_fHnlS49ih-uqXi6P3hef2auIgmkwzQ-KN785-8vvLEljNdaJ6krtU8jX7-v3RY6h/s1600/IMG_0256.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/AVvXsEhjR-Eo2P6AiGot26hvw2rWlHvb55oS2x97xvrfb4YbXj-wciKIQix7UqJUa7XczbkO6pC3MX4V5MM_fHnlS49ih-uqXi6P3hef2auIgmkwzQ-KN785-8vvLEljNdaJ6krtU8jX7-v3RY6h/s320/IMG_0256.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5512422804951361618" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFDmQDDrIZdOizhEtbYfnZqlM-z9qh75gbuDAJHvspA8YkRz0csungGJBmqqZeIdfLNi3JqLhiW33XRKxz5uz7xNvEKqWhPDeygbaFpYVvEsmxAsNZmp9rfrqAwm56xVBRJJTXzlG5aSMb/s1600/IMG_0257.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/AVvXsEiFDmQDDrIZdOizhEtbYfnZqlM-z9qh75gbuDAJHvspA8YkRz0csungGJBmqqZeIdfLNi3JqLhiW33XRKxz5uz7xNvEKqWhPDeygbaFpYVvEsmxAsNZmp9rfrqAwm56xVBRJJTXzlG5aSMb/s320/IMG_0257.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5512422800420262226" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZhlRSqYjW7tcJcyqY2v6we6dt6Wz-SduBkDuimn-xOnsfNvjy9Ew7PopJkoMkwaMh8O66X9YIlKrqIF6wrBgrpML8jO5Pb3-NufuF948QDzm4tAngbgriOn1CfyId71EKUn97IDgmg3qF/s1600/IMG_0258.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/AVvXsEgZhlRSqYjW7tcJcyqY2v6we6dt6Wz-SduBkDuimn-xOnsfNvjy9Ew7PopJkoMkwaMh8O66X9YIlKrqIF6wrBgrpML8jO5Pb3-NufuF948QDzm4tAngbgriOn1CfyId71EKUn97IDgmg3qF/s320/IMG_0258.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5512422791442230706" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGnVFcpCh7f1FyKkFVhesko-OapNlFuR9MUyXQ0TbPVZpudJJvyqBKPsV15vVldyx6jYSrdgJJOy1a0fXLse6_I3wB16W7HPJG6DV_reKcdS3EwSZl0_T-UIr5HSoz5o_UOIa-9NyHmcEK/s1600/IMG_0259.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/AVvXsEgGnVFcpCh7f1FyKkFVhesko-OapNlFuR9MUyXQ0TbPVZpudJJvyqBKPsV15vVldyx6jYSrdgJJOy1a0fXLse6_I3wB16W7HPJG6DV_reKcdS3EwSZl0_T-UIr5HSoz5o_UOIa-9NyHmcEK/s320/IMG_0259.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5512422781367621794" /></a>Meilihttp://www.blogger.com/profile/08618034369085380853noreply@blogger.com0tag:blogger.com,1999:blog-8787269741801901817.post-47904963387854592732010-09-02T13:21:00.000-07:002010-09-02T13:45:11.392-07:00Cream of Tomato Soup<div>It is the ultimate late summer dish. It means that school children across the country are sharpening their pencils and filling their backpacks with new supplies in anticipation of a brand new year. It means the crisp, cool air of fall is just around the corner. It means the mountain behind my house will soon turn brilliant shades of red, gold, orange, and yellow. It means that in a few short weeks, my backyard neighbor will soon be exposing his long, silver chest hair to the chilly winter air while sitting in his hot tub, smoking a cigar, in plain view of my toddler's bedroom window. </div><div><br /></div><div>It is my dad's cream of tomato soup.</div><div><br /></div><div>Step 1: Go outside and pick a bunch of luscious, red tomatoes off the vine. After washing them and slicing off their stems, stick them in a blender and puree the living guts out of them. You're shooting for about 3 cups of tomato puree. </div><div><br /></div><div>Step 2: Start a roux using olive oil and flour, then add 2-3 cups of milk. Bring to a boil for 1-2 minutes. Meanwhile, in a separate pot, heat the tomato puree, along with some dried basil. Bring to a boil for a couple minutes.</div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8240s2QM-GpxLjQ3zVSyj5DNQY_nkaGbLCLZkYJN7TBZVBZhKQENbZ4kb1Mvbwttq12UgsnoJKG4GqQjgsKTUIigM7ueilOV6AtNMX8CSg_p-n6NAegcSa-q-l1RyzaGSg2ylT98VnwD7/s1600/IMG_0075.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/AVvXsEh8240s2QM-GpxLjQ3zVSyj5DNQY_nkaGbLCLZkYJN7TBZVBZhKQENbZ4kb1Mvbwttq12UgsnoJKG4GqQjgsKTUIigM7ueilOV6AtNMX8CSg_p-n6NAegcSa-q-l1RyzaGSg2ylT98VnwD7/s400/IMG_0075.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5512414533255293202" /></a><br /><div>Step 3: (the most critical step!) Allow both mixtures to cool slightly. If you add the acidic tomato to the base of milk too early, the whole thing will curdle. Yuck.</div><div><br /></div><div>Step 4: Whisk the tomato puree into the milk mixture and reheat to a simmer.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMzTxHl2HWaxLy8pyNCW6XmgSa1b52KPrNF8Fs9wifBeryv6Q4ZniikUs3TFjoVITJrt2WfYgeNYUnbjCr1qUCRhcR5z68s2eiNh_9r97AXRfKjSqupYy7rlp-3JR6_TUe8wPpVHLXviCA/s1600/IMG_0076.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/AVvXsEgMzTxHl2HWaxLy8pyNCW6XmgSa1b52KPrNF8Fs9wifBeryv6Q4ZniikUs3TFjoVITJrt2WfYgeNYUnbjCr1qUCRhcR5z68s2eiNh_9r97AXRfKjSqupYy7rlp-3JR6_TUe8wPpVHLXviCA/s400/IMG_0076.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5512414518157073186" /></a><br /></div><div>Step 5: Add salt and pepper to taste. (Brace yourself. It might be a lot of salt and pepper.)</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9mAVnAuzttLkr-Kr4BAn8RBKQiMYbibVQ-94yA5coEiKa63JYLiZwXoiEh4URWb_HAk1HLI2Rdr0apz6rOoUqaTY4BTjLKNO0wNkz4_hLTI2OdMJcMDqr5BtwUMDwEOyPgdEi6d75wgp0/s1600/IMG_0083.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/AVvXsEj9mAVnAuzttLkr-Kr4BAn8RBKQiMYbibVQ-94yA5coEiKa63JYLiZwXoiEh4URWb_HAk1HLI2Rdr0apz6rOoUqaTY4BTjLKNO0wNkz4_hLTI2OdMJcMDqr5BtwUMDwEOyPgdEi6d75wgp0/s400/IMG_0083.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5512414503083616274" /></a><br /></div><div>Step 6: Enjoy with other seasonal favorites, such as peaches or corn on the cob. Happy autumn!<br /><br /></div>Meilihttp://www.blogger.com/profile/08618034369085380853noreply@blogger.com3tag:blogger.com,1999:blog-8787269741801901817.post-52325720472416703932010-07-17T13:33:00.000-07:002010-07-17T13:38:30.990-07:00The Simple Things<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSm3Ubjx3EPEeD3n550An9IYDmzAo2y8rkwDhq-kdQlLHfq5FDVpMI_HY1XoV8916oW3YawNrfFyrcHqkIZ35ECvZlHunuDvwW9_2uYgAnGYh-e5eu_ZeTSB0MRKA6DkKgHYthovkjFv8/s1600/AVACADO.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSm3Ubjx3EPEeD3n550An9IYDmzAo2y8rkwDhq-kdQlLHfq5FDVpMI_HY1XoV8916oW3YawNrfFyrcHqkIZ35ECvZlHunuDvwW9_2uYgAnGYh-e5eu_ZeTSB0MRKA6DkKgHYthovkjFv8/s320/AVACADO.jpg" alt="" id="BLOGGER_PHOTO_ID_5494976825322404914" border="0" /></a><br />Maybe it's a sign that I'm getting older, but I'm finding that in cooking, as in life, sometimes the simplest things are the most delicious. Like this recipe for guacamole:<br /><br />avacados<br />diced purple onion<br />salt<br />lime juice<br />(minced garlic if you're feeling adventurous)<br /><br />Mix those together (being liberal with the salt and lime juice) till it tastes good. Then spend those extra minutes you just saved (by making a simple dish) with the people you love. Those minutes are as delicious as the guac itself.<br /><br />Bon Appetit!Brithttp://www.blogger.com/profile/13491091022870134186noreply@blogger.com0tag:blogger.com,1999:blog-8787269741801901817.post-70936096531515833682010-07-14T13:40:00.000-07:002010-07-14T13:50:53.673-07:00Summer Rolls<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmEYYbgDMePGPn0h_RYCuJ6BuayCLpgtOtngr42Xw0XkjjgWLei6gLzIc7rQZiWp6ozulCx7I8Dk2UFf0Pmxwwem_DThbkL0oPTJcPr0cNC9h42gHISdZOQvO5br3-ysQrBBTegkRBjSwH/s1600/Rachel.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/AVvXsEhmEYYbgDMePGPn0h_RYCuJ6BuayCLpgtOtngr42Xw0XkjjgWLei6gLzIc7rQZiWp6ozulCx7I8Dk2UFf0Pmxwwem_DThbkL0oPTJcPr0cNC9h42gHISdZOQvO5br3-ysQrBBTegkRBjSwH/s400/Rachel.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5493865129934312850" /></a><br /><div>Last night, my little sister and I (Meili) made summer rolls. (That's little sis. Isn't she cute?) They are made with thin rice paper, rice noodles, and all kinds of other yummy fillings. We made two types of roll: a shrimp roll with mint and carrot, and a veggie roll, which included avocado, basil, cucumber and carrot.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOXQvMhRQb9n6QC5kzGiy0baSIWmfDGm5mFtNMDKzKvmo0OHLiJ3lIHoEitPL-Xlbf3EvXaHwnfex8BDVV1KlKFWD3XnH5BGzscxIXH7mqF7aWagIqljMLUXvKoqZLnWxSymvSIOD4kxOQ/s1600/Veggie.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/AVvXsEgOXQvMhRQb9n6QC5kzGiy0baSIWmfDGm5mFtNMDKzKvmo0OHLiJ3lIHoEitPL-Xlbf3EvXaHwnfex8BDVV1KlKFWD3XnH5BGzscxIXH7mqF7aWagIqljMLUXvKoqZLnWxSymvSIOD4kxOQ/s400/Veggie.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5493865128017397218" /></a><br /></div><div>The mint and basil came from my backyard garden. Both fragrant herbs threw a flavorful punch!</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT7tTMmVNobfSrRltnXFTlDSh_eiDBxPI17idcZ1qyxf9T7p0bDegV90CqnnRuQutDqa7lQx5mAN5lAjLrCguK50zwkBYQBZIKnBnqwWX8BRwZ3TIcZnk5tYFSK515q6yU8IANp7NcPsXp/s1600/Herbs.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/AVvXsEiT7tTMmVNobfSrRltnXFTlDSh_eiDBxPI17idcZ1qyxf9T7p0bDegV90CqnnRuQutDqa7lQx5mAN5lAjLrCguK50zwkBYQBZIKnBnqwWX8BRwZ3TIcZnk5tYFSK515q6yU8IANp7NcPsXp/s400/Herbs.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5493865119676062402" /></a><br /></div><div>We also made two dipping sauces: creamy peanut with lime and soy, and spicy hoisin with chili pepper and vinegar.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj386WITl4flLK4DThwAg3-gN7QS21opzh5hlO2rpSllTqYy4KbmYsI5cZnDHuCxz6U2E2yJ2fZAvqlMOnJI2sGaVrr0xZLnQTJ4FkqTaLdnKa9vs7J1V1as3t5jV0oygutILgdxiMkuGp-/s1600/Plates.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj386WITl4flLK4DThwAg3-gN7QS21opzh5hlO2rpSllTqYy4KbmYsI5cZnDHuCxz6U2E2yJ2fZAvqlMOnJI2sGaVrr0xZLnQTJ4FkqTaLdnKa9vs7J1V1as3t5jV0oygutILgdxiMkuGp-/s400/Plates.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5493865110652526514" /></a><br /><div>See that giant roll at the top of the southernmost plate? This is what happens when you try to eat a large roll that was rolled rather loosely:</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC_qyXpz7xgFo9vr6ZSENIoR5PPf2YiDNxnAOjgAWaLtasLpKF0LSNfZlyq-U7IOGNbwF678V3yB5QQMrjJocty3V2tMUuOk97Sy-L6FBlkC6Zd4YU3Yg2TCX1x2NYOpCEkH-273sWF-tK/s1600/Eating.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/AVvXsEgC_qyXpz7xgFo9vr6ZSENIoR5PPf2YiDNxnAOjgAWaLtasLpKF0LSNfZlyq-U7IOGNbwF678V3yB5QQMrjJocty3V2tMUuOk97Sy-L6FBlkC6Zd4YU3Yg2TCX1x2NYOpCEkH-273sWF-tK/s400/Eating.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5493865105283162226" /></a></div></div>Meilihttp://www.blogger.com/profile/08618034369085380853noreply@blogger.com0tag:blogger.com,1999:blog-8787269741801901817.post-52213431504863223372010-06-30T22:32:00.000-07:002010-07-14T13:39:30.252-07:00Dinner Chez Emily<div>This is what we ate at Emily's cute house in the Avenues:</div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE0egMl-1g0SiBS0Vv0-jlgzA4koMVWK3R60WU_KNpGUcmXj_xOwuCpzlh0x7l2oo6fkrR3gSZY3Uiw4tmyoRrxNp7s4fGVglWD1JruVYZPo2R_UWNrxkHxYbequbCZVA33RtcZCdrEjll/s1600/Pasta+Salad.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/AVvXsEgE0egMl-1g0SiBS0Vv0-jlgzA4koMVWK3R60WU_KNpGUcmXj_xOwuCpzlh0x7l2oo6fkrR3gSZY3Uiw4tmyoRrxNp7s4fGVglWD1JruVYZPo2R_UWNrxkHxYbequbCZVA33RtcZCdrEjll/s400/Pasta+Salad.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5493863893904849794" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijDq7T8Bo_luBwCFp0ji_ljiBFnGvuJASC0Yro8echKY2qzKmEYn9Veq-GXzHZSHcJUpp6QbAwAYg5-tfl-8WDlXuWrPnmuS5cd7e_byOZe7Esgy7x4PL6smHNsvJG9wxpXt6ja2ao7Bzv/s1600/Potatoes.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/AVvXsEijDq7T8Bo_luBwCFp0ji_ljiBFnGvuJASC0Yro8echKY2qzKmEYn9Veq-GXzHZSHcJUpp6QbAwAYg5-tfl-8WDlXuWrPnmuS5cd7e_byOZe7Esgy7x4PL6smHNsvJG9wxpXt6ja2ao7Bzv/s400/Potatoes.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5493863886671908402" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQhtboOL5a3nSoWbpOQ5fhghUXhGWRU-rUJWakirAwKv3HkUwjQUjTKFU35iwfS7JAZQtAKX2kyFieCE8mD9_ijSgEHdGMSz9uwsgVFX0JCdFH2pzkcemkw4sjJZcyiWt4erPnT25ljCo_/s1600/Coleslaw.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/AVvXsEhQhtboOL5a3nSoWbpOQ5fhghUXhGWRU-rUJWakirAwKv3HkUwjQUjTKFU35iwfS7JAZQtAKX2kyFieCE8mD9_ijSgEHdGMSz9uwsgVFX0JCdFH2pzkcemkw4sjJZcyiWt4erPnT25ljCo_/s400/Coleslaw.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5493863878312081138" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9QmbKMuUMRbXTbIBQQOEHllRrcR4IkqLfSBxiLYqaNP_bHV-I3OxNT06u-vp4dVW8J2aGoE3HUZqHxNto5_3vaAikxe2EiNICowuAdSxW0NKDuE9ihbSbUFezx04FWz0ut9PuXmCBWF_P/s1600/Meal.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/AVvXsEg9QmbKMuUMRbXTbIBQQOEHllRrcR4IkqLfSBxiLYqaNP_bHV-I3OxNT06u-vp4dVW8J2aGoE3HUZqHxNto5_3vaAikxe2EiNICowuAdSxW0NKDuE9ihbSbUFezx04FWz0ut9PuXmCBWF_P/s400/Meal.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5493863871734718082" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwkF5irwIvDdxZcjSL7UEkokjKvOPuk8iw2TE_cxDw3fkH73ZrPtrJxp2gjwu8TwBHu-a7T-TCFUAmIDaA8_AVru3fryVMQiEpgVR4aKNbxyC1KEpPOpOWJa6BvCVznQoZdzNiKZ2QJoaB/s1600/Dessert.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwkF5irwIvDdxZcjSL7UEkokjKvOPuk8iw2TE_cxDw3fkH73ZrPtrJxp2gjwu8TwBHu-a7T-TCFUAmIDaA8_AVru3fryVMQiEpgVR4aKNbxyC1KEpPOpOWJa6BvCVznQoZdzNiKZ2QJoaB/s400/Dessert.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5493863867792031890" /></a>Meilihttp://www.blogger.com/profile/08618034369085380853noreply@blogger.com0tag:blogger.com,1999:blog-8787269741801901817.post-11650550513294328242010-05-22T08:06:00.000-07:002010-06-01T06:58:33.295-07:00Mothers & DaughtersWhat could be more fun than Babes a la Mode? Babes AND THEIR MOMS a la mode, of course.<br /><br />This month, in honor of Mother’s Day, we Babes decided to invited our mothers to join us. Give them a break from planning and preparing the food at all the other functions they attend, and let them sit back and relax.<br /><br />As hostess, I set the theme around our mothers and asked everyone to bring a dish that was somehow connected to their moms. As we ate our dinner, we shared our recipes and the stories that went along with them.<br /><br />For the main course, I prepared a delicious pork roast from the Lion House “Entertaining” cookbook. My mother works as an event coordinator at the Lion House (the perfect job for her, as she loves organizing big events). I laughed as I tried my best to prepare this somewhat fancy dish because, in the end, I ended up turning to my mom for help. Had to borrow a roasting pan from her, and then ask her if she thought it was cooked enough. So much for being an adult and trying to do it on my own….<br /><br />Meili brought a tasty salad with cabbage, Ramen noodles, and homemade dressing. I especially loved the story she shared about how this was the only food item her family had to eat after an especially horrible, long, hot hike at Lake Powell.<br /><br />Nikki brought a salad her mom makes that the mixes spinach with shell pasta, chicken, and red peppers. Nikki decided to share this with us because often her mom will call her up, tell her she has extra salad, and invite her over to take some of the leftover salad home. Perhaps it’s just a clever ploy by mother to make sure daughter comes home to visit?<br /><br />Emily brought a tasty fruit salad that her mom often makes for family functions. The sour cream and coconut blended perfectly together with the sweetness of the other fruit.<br /><br />Brooke brought some delicious dairy-free oatmeal chocolate chip cookies. I loved that this dessert connected Brooke and her mom both by dietary needs and tradition! But, as many daughters feel compelled to do, Brooke tried out a new improvement on her mother’s classic idea. She baked the dough in muffin tins, making sure to just slightly under-bake it. This caused the tops to fall in, which left a perfect divet in which place a large blob of vanilla ice cream. Delish!<br /><br />I have to say my favorite dish of the evening was not a dish at all, but the drink brought by Ashley. She brought us all Shirley Temples, complete with Grenadine syrup and maraschino cherries. When Ashley was approaching young womanhood, her mother took her out to dinner, ordered her a Shirley Temple, and gave her the talk about the birds and the bees. Forevermore, I will connect that drink to Ashley and her coming of age!<br /><br />Mother/daughter relationships are an interesting animal. (I know because I’m both a daughter and a mother to daughters.) They have the potential to be the closest, and yet the most volatile of family relationships. How often have you heard a grown woman bemoan the fact that she has “become her mother”? Or how many times have you heard a teenage daughter complain that her mother just doesn’t understand? But the thing here is that, whether a daughter likes to admit it, a mother actually understands pretty well, if not perfectly, as she’s been exactly at that place in her life before. She knows what it’s like to be a teenage girl, to face the pressures of cultural and family expectations for her, and sometimes that experience is viewed by daughters as an “I told you so “ attitude. A mother knows that it takes sacrifice, sometimes undervalued, to raise a strong family. A mother knows that sometimes your life turns out differently than you’d planned, but she also knows there’s beauty and mercy in this. And all these things, daughters could not know unless they make the journey to adulthood and motherhood. So mothers sit patiently by as their daughters dismiss their old-fashioned advice and perceptions, and live their lives, sometimes making the same mistakes they did, sometimes not. And the beauty of it is that often times, daughters make it full circle and end up turning back to their moms for advice (like I did with the pork).<br /><br />As we sat around our tables with our mothers (and my grandmother), eating, talking, laughing, and enjoying the evening, Meili looked at me and mouthed the words, “I love this.”<br /><br />And so did all the mothers and daughters in the room.<br /><br /><span style="font-weight: bold;">Brittany's Pork Tenderloin with Baked Apples</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8ICBA4df-PkawPuhxUAgsg5WUFKMQCHHyJ7K7o8mhuL2vimWgmeJEPyT7nOBxxDeTdJMV5q2_vC1N45RsJp-wGYsD-xjgmlXCbezclRV5SgBmz7pBi-tzVzgJjg6ChSeeHMLzSe-cGcU/s1600/Pork+%26+Apples.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 293px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8ICBA4df-PkawPuhxUAgsg5WUFKMQCHHyJ7K7o8mhuL2vimWgmeJEPyT7nOBxxDeTdJMV5q2_vC1N45RsJp-wGYsD-xjgmlXCbezclRV5SgBmz7pBi-tzVzgJjg6ChSeeHMLzSe-cGcU/s320/Pork+%26+Apples.JPG" alt="" id="BLOGGER_PHOTO_ID_5475710589096895554" border="0" /></a><br />Place 5 lb pork tenderloin in roasting pan. Make seasoning by mixing together 1 tsp salt, 1/8 garlic salt, dash black pepper, 1/2 tsp rosemary. Lightly sprinkle seasoning mixture over pork. Cook in preheated oven at 350 for about 30 minutes or until brown, then add 1 C water. Cover with goil and cook for another 90 minutes at 225. Pull out of oven and let sit about 10 min before slicing. To make gravy, drain meat juices into pot. In a bowl, mix together 1/2 C water and 2 T cornstarch until smooth. Slowly add to pork juice, stirring constnatly over medium-low heat. To thicken gravy, add more cornstarch mixture until gravy reaches desired consistency.<br />To make baked apples, slice 4 Granny Smith apples and lay the slices on greased sheet pan. Sprinkle with 1 C brown sugar, and dribble with 4 T melted butter. Cook in preheated oven at 325 for about 15 min or until brown<br />Serve pork slices with baked apples and gravy.<br /><br /><span style="font-weight: bold;">Meili's Asian Noodle Salad</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3cD0xJrhYAjTcw8yM8FeUUzJSQbL7U_vWdZxMYyEKBEge2uwPKozrzU1HyRKwShqAhd_ixExY3eVWzv2VjOJV82yLwL19b4RSXmrpxsRy6914VCmGpCOffLkD4wWWeVmECWa_QD1snII/s1600/Asian+Noodle+Salad.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3cD0xJrhYAjTcw8yM8FeUUzJSQbL7U_vWdZxMYyEKBEge2uwPKozrzU1HyRKwShqAhd_ixExY3eVWzv2VjOJV82yLwL19b4RSXmrpxsRy6914VCmGpCOffLkD4wWWeVmECWa_QD1snII/s320/Asian+Noodle+Salad.JPG" alt="" id="BLOGGER_PHOTO_ID_5475710213415078386" border="0" /></a><br /><div>1 pkg. Ramen noodles (Oriental flavor)</div><div>2 Tbs. sugar</div><div>2 Tbs. sesame seeds</div><div>1 head cabbage, shredded</div><div>1/4 C vegetable oil</div><div>1/2 C sliced almonds or cashews</div><div>4 green onions</div><div><br /></div>Mix seasoning packet from soup with sugar and oil. Set aside. Toast almonds, watching carefully. (Once they start to toast, it won't take long for them to burn.) As soon as you see the almonds have started to brown, toss the sesame seeds in the pan with them and toast them together. Mix cabbage and green onions together. Just before serving, combine everything together and toss lightly with crumbled Ramen noodles.<br /><br /><span style="font-weight: bold;">Nikki's Spinach-Pasta Salad w/ Chicken</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQOPQQlmBL3eJ3XfHgYyvvZ5_HIHm-zsQQt_Z80Rx03tovPDAZniWYht-sSCzfXtK85NHlM9Br0HQGGFWnxubHH3vkNLF5dvmlWNzoIjlcYmRsSpxzr4yOssg9e55iM1M63txmXR5XMV8/s1600/Pasta+Salad.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 202px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQOPQQlmBL3eJ3XfHgYyvvZ5_HIHm-zsQQt_Z80Rx03tovPDAZniWYht-sSCzfXtK85NHlM9Br0HQGGFWnxubHH3vkNLF5dvmlWNzoIjlcYmRsSpxzr4yOssg9e55iM1M63txmXR5XMV8/s320/Pasta+Salad.JPG" alt="" id="BLOGGER_PHOTO_ID_5475711391248756178" border="0" /></a><div>1-2 cups shell or elbow pasta</div><div>1 lb. cooked cut up chicken</div><div>1 cup chopped red sweet peppers</div><div>1/3 cup bottled creamy caesar dressing</div><div>salt and pepper to taste</div><div>1 6oz. baby spinach (I didn't use whole bag)</div><div>4 oz. crumbled feta cheese (I didn't use this much)</div><div><br /></div><div>Cook pasta as directed on package.</div><div>Combine pasta, chicken an peppers.</div><div>Drizzle w/ salad dressing.</div><div>Toss to coat. Season w/ salt and pepper.</div><div>Before serving add spinach leaves and feta cheese. Add additional dressing if neccessary.<br /><br /><span style="font-weight: bold;">Emily's Fruit Salad</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9KIQCqvVOFcyOhpSu2lveTO-0lVdOSLdpvyBDWC_tIg0139LWJnX2dvgr_1dUfqOSk05CvpCcfUMqMR67R03I0v013WyukltHJfZnWrZgOsjynIMAzYeOcf8oZH1EwFi7hez6GcQWY3M/s1600/Fruit+Salad.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 220px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9KIQCqvVOFcyOhpSu2lveTO-0lVdOSLdpvyBDWC_tIg0139LWJnX2dvgr_1dUfqOSk05CvpCcfUMqMR67R03I0v013WyukltHJfZnWrZgOsjynIMAzYeOcf8oZH1EwFi7hez6GcQWY3M/s320/Fruit+Salad.JPG" alt="" id="BLOGGER_PHOTO_ID_5475711720468328818" border="0" /></a>1 small can of mandarin oranges (drained)<br />1 can of pineapple chunks (drained)<br />1 cup (more or less if desired) mini marshmallows<br />chopped walnuts or sliced almonds<br />1 sliced banana.<br />8 oz sour cream<br /><br />Mix together, add banana right before serving. Refrigerate.<br /><br /><span style="font-weight: bold;">Brooke's Oatmeal Chocolate Chip Cookies</span><br />350 degrees 8-9 minutes<br /><br />1 C Shortening<br />3/4 C sugar<br />3/4 C brown sugar<br />1/2 t salt<br />1/2 t water<br />2 eggs<br />1 t baking soda<br />1 t vanilla<br />1 1/2 C flour<br />2 C Oatmeal<br />1/2 bag chocolate chips<br /><br /><span style="font-weight: bold;">Ashley's Shirley Temples</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVtaUMw39Wnb46-yYmjsAmrZ1pfBzwKoZTAVRnERJNE_h6dv15E34UJj6Nxu62pWkgP1LAncIohpk-sZhOpoyLolRr9b6szgseVGE-ZEq-YEgTiAnIPryvERGtBmrkQOMkrGdbd0YLB8A/s1600/Shirley+Temple.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 299px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVtaUMw39Wnb46-yYmjsAmrZ1pfBzwKoZTAVRnERJNE_h6dv15E34UJj6Nxu62pWkgP1LAncIohpk-sZhOpoyLolRr9b6szgseVGE-ZEq-YEgTiAnIPryvERGtBmrkQOMkrGdbd0YLB8A/s320/Shirley+Temple.JPG" alt="" id="BLOGGER_PHOTO_ID_5475711095139294322" border="0" /></a><br /> 1/4 cup lemon-lime flavored carbonated beverage<br /> 1 1/2 tablespoons grenadine syrup<br /> 1 maraschino cherry <div style="border-top: 1px dotted rgb(204, 204, 204); width: 300px; margin-top: 20px;"> </div><span class="plaincharacterwrap break">In a highball glass, over ice, combine lemon-lime soda and grenadine. Stir well and garnish with a maraschino cherry. </span><div class="directions" style="margin-top: 10px;"> </div><br /></div>Brithttp://www.blogger.com/profile/13491091022870134186noreply@blogger.com0tag:blogger.com,1999:blog-8787269741801901817.post-13211440482688920142010-05-13T19:24:00.000-07:002010-05-13T19:48:38.244-07:00Rocket Salad<div>My great friend Becky made a heavenly salad for the baby shower she threw for me two years ago. I gobbled up several helpings that afternoon, and have been making it for myself and my family ever since. It is one of the more flavorful salads you will ever taste, and the easiest to make.</div><div><br /></div><div>Mix one part lemon juice with two parts olive oil. Add kosher salt and black pepper to taste. Toss this simple dressing with arugula, making sure not to soak the lettuce too much. You want to barely coat the arugula, not drown it. Then sprinkle a generous portion of shaved parmesan over the top and enjoy!</div><div><br /></div><div>I did this as if to make myself a salad, then added a heaping handful to my smoked turkey wrap. Just turkey, avacado, and this beautiful arugula salad, wrapped in a flour tortilla. The arugula is peppery and fresh. Perfection.</div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxQ00e9QHDjsN0Apelfn7q64iLe0FClsej-s5c81qyaWSx9dovYHbLI0W3p9a1K15YI8vwobMLlM1EHxVhXSUkwc1J_Pi7ZGfRK7jpy4PWBjAuLhB1sepzNBmyLXdViw-g9xOwFivISsKz/s1600/IMG_1987.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/AVvXsEjxQ00e9QHDjsN0Apelfn7q64iLe0FClsej-s5c81qyaWSx9dovYHbLI0W3p9a1K15YI8vwobMLlM1EHxVhXSUkwc1J_Pi7ZGfRK7jpy4PWBjAuLhB1sepzNBmyLXdViw-g9xOwFivISsKz/s400/IMG_1987.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5470946682030749730" /></a> P.S. The name comes from Italy. I was fortunate enough to accompany my grandpa and his new wife to Rome a few years ago, and every meal we ate included, what translated to, "rocket salad." We couldn't figure out what kind of lettuce it was until we came home and discovered it was arugula.Meilihttp://www.blogger.com/profile/08618034369085380853noreply@blogger.com1tag:blogger.com,1999:blog-8787269741801901817.post-5354585663583741782010-04-21T13:17:00.000-07:002010-07-14T13:40:13.354-07:00Indian Night<div>This is what we ate at Smash's new house with her new man:</div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzXaAzOxXHaR_Po5K2AOyRL4supwTQ2rOQwi80rPzYHNHzIr__TpcaaEN7-gmYgVAf8Uk9TXj68J5Q83asjThiX1Kt12coMry5WaNGYGriSu0NPZrqijzDLUKoLKnQSXlGyI3aQmRjk4Tn/s1600/Chicken+and+rice.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzXaAzOxXHaR_Po5K2AOyRL4supwTQ2rOQwi80rPzYHNHzIr__TpcaaEN7-gmYgVAf8Uk9TXj68J5Q83asjThiX1Kt12coMry5WaNGYGriSu0NPZrqijzDLUKoLKnQSXlGyI3aQmRjk4Tn/s400/Chicken+and+rice.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5493859132759313906" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQIx_AryPNK225Cn9aXrR4l4R8XD0ucycDFlqAW15rFn0rLiBeIV6uAS6oR6ZbHo727FTfh6QyqLUsNqloMKfLXzAbmhgkX4nwm8pveO-y1715Q3kI3e9k572RolOBDScHfcTAhyPrenUk/s1600/Veg+curry.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQIx_AryPNK225Cn9aXrR4l4R8XD0ucycDFlqAW15rFn0rLiBeIV6uAS6oR6ZbHo727FTfh6QyqLUsNqloMKfLXzAbmhgkX4nwm8pveO-y1715Q3kI3e9k572RolOBDScHfcTAhyPrenUk/s400/Veg+curry.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5493858990476568178" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQHaTdInZOyvPzUJYRHpxn-c5OfYk0tNVZ34Xd_0ZEKInfwCA8VR7i1Tnq0-RHXLKs8Z-msJ5eYBw1rX90SK0s2Ve7uRTRpc4V6Ocoq7dmJ2pbSp1P2Bat8o4zh8Q0foVvtJm0-qxXgp_O/s1600/Tomato+salad.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQHaTdInZOyvPzUJYRHpxn-c5OfYk0tNVZ34Xd_0ZEKInfwCA8VR7i1Tnq0-RHXLKs8Z-msJ5eYBw1rX90SK0s2Ve7uRTRpc4V6Ocoq7dmJ2pbSp1P2Bat8o4zh8Q0foVvtJm0-qxXgp_O/s400/Tomato+salad.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5493858986201838210" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAX2ro9ERwmDYdDNNdeA8h07iU3Eiu3RpoTOk2wRZkT53YxE6flIUucp7R1QwGSd6KW-kOz4pOFLP7l8TOFFiD_xpbce5qRigMxJC3SDVAg3PTeW3kpbA_WR2H0giG5lcDFW0XvGgtl120/s1600/Meal.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAX2ro9ERwmDYdDNNdeA8h07iU3Eiu3RpoTOk2wRZkT53YxE6flIUucp7R1QwGSd6KW-kOz4pOFLP7l8TOFFiD_xpbce5qRigMxJC3SDVAg3PTeW3kpbA_WR2H0giG5lcDFW0XvGgtl120/s400/Meal.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5493858976999590754" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPy7UhAA3ZzVjtAgOlsRO72-w4nrCPiFQlmUeE308sNL5uBDFpb5wsGkeqcaw1jvpA2SRu_KHlzMQ_nZOZ6gy9ftI2Wt9p5C3evetu1GbrtfeWwzLAHJtcMvfwASA3CqNPLJqCAep2yk-9/s1600/Mango+lassi.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPy7UhAA3ZzVjtAgOlsRO72-w4nrCPiFQlmUeE308sNL5uBDFpb5wsGkeqcaw1jvpA2SRu_KHlzMQ_nZOZ6gy9ftI2Wt9p5C3evetu1GbrtfeWwzLAHJtcMvfwASA3CqNPLJqCAep2yk-9/s400/Mango+lassi.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5493858967527909314" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0wvlv3qGAmofur9SviK-XK9te0Q3FHKpkNTI0hSk3RDWnenroJc6EjhDKzNR0ti5ohmx9X3bVv71e0MW78ZbfgOIvQj2YHLThkhbVIoHRdNCCwjl3ExB5oqZpZTECGPc8WIiT5jVcCq2E/s1600/Poached+pear.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0wvlv3qGAmofur9SviK-XK9te0Q3FHKpkNTI0hSk3RDWnenroJc6EjhDKzNR0ti5ohmx9X3bVv71e0MW78ZbfgOIvQj2YHLThkhbVIoHRdNCCwjl3ExB5oqZpZTECGPc8WIiT5jVcCq2E/s400/Poached+pear.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5493858964254035506" /></a>Meilihttp://www.blogger.com/profile/08618034369085380853noreply@blogger.com0tag:blogger.com,1999:blog-8787269741801901817.post-30416485079138732012010-04-07T13:10:00.000-07:002010-04-07T21:38:37.540-07:00The Right StuffI don't bake alot. It's something I find easy and therapeutic and homey and wonderful, but because of the extra calories it inevitably brings into my diet, I just don't do it. Even as a mom, I think that for the past three years you could count on two hands the number of times I've made sweet treats.<br /><br />That is until this little bottle of happiness was given to me a few weeks ago.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9xRhJk0DkSXKcQNpjE46QWGznH5KGIjMtF_dl5nZXwsgHT7pRugsxGEsqwdV0cmDJYDj3ojjIXWm703qHm5DwGgapspy_YvgtxIgA9LkaFFee5NnXPA8zSXFszo5oexmJ4vxQOrvVIFs/s1600/DSCN6936.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9xRhJk0DkSXKcQNpjE46QWGznH5KGIjMtF_dl5nZXwsgHT7pRugsxGEsqwdV0cmDJYDj3ojjIXWm703qHm5DwGgapspy_YvgtxIgA9LkaFFee5NnXPA8zSXFszo5oexmJ4vxQOrvVIFs/s320/DSCN6936.JPG" alt="" id="BLOGGER_PHOTO_ID_5457496659721916706" border="0" /></a><br /><br />Enter: Vanailla Mexicana<br />Ever since this bottle of happiness found its way into my life, I can't stop baking. (because, really, where else do you use vanilla??) I've made frosting, maple syrup, french toast, banana bread, and countless batches of cookies. And I can't seem to stop. As a result, I'm going through eggs and butter at a rate I've only ever experienced at my mother's house!<br /><br />My latest success was a batch of sugar cookies with homemade chocolate frosting. The cookies are in the shapes of little cellos, made with love by yours truly for a party with students last week. (Yes this vanilla has caused me to loose my sanity: I chose to bake 50+ cookies by hand rather than just buy some from the store. Never mind the convenience of store-bought cookies; think of the flavor you sacrifice when you choose them over those containing Vanailla Mexicana!!)<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMqg_w7uvAo097_R0iWjq2Wfvkv9ctNA_QdWzrZoABsmdkyAme9EqMuAk956kYQ-60VSdGLM7Tm9f8YfoYhaLCXwGsfzcyYoIUKq23SW54jm-Btr6qzJ_nvQGRRY-ZDO_3Or25-VgI44c/s1600/DSCN6868.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMqg_w7uvAo097_R0iWjq2Wfvkv9ctNA_QdWzrZoABsmdkyAme9EqMuAk956kYQ-60VSdGLM7Tm9f8YfoYhaLCXwGsfzcyYoIUKq23SW54jm-Btr6qzJ_nvQGRRY-ZDO_3Or25-VgI44c/s320/DSCN6868.JPG" alt="" id="BLOGGER_PHOTO_ID_5457607716843724706" border="0" /></a><br /><br /><br />The cookies turned out nicely, but the frosting, oh! the chocolate frosting! The recipe I use doesn't call for any vanilla, but because my little Mexican friend was in the cupboard, I decided to just add a splash, and now I'll never go back. Neither will you.<br /><br />Bon Appetit<br /><br /><br /><br /><div style="text-align: center;"><span style="font-weight: bold;">Chocolate Frosting with a Twist</span><br />Beat 2 cubes of butter with 5 tablespoons of milk. Add enough powdered sugar till you reach desired frosting consistency. (it'll be a lot!) Toss in a couple spoonfuls of cocoa (more if you're Meili) and a splash of vanilla. Mix thoroughly.<br />May be stored in freezer for future use.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdk-jILr3Vl6teNeCcZFBztVyW98th4o-wgdfWbb30KULMCHQ6eiKzWvZOuPpLSfRYMvIQd0fYvP1kc29wLrY-BvkVp_cRXh9OKPVuCXJrmcrOFVFvmlruzIFNN-E1md_gy3U3-iq8mgY/s1600/DSCN6921.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/AVvXsEhdk-jILr3Vl6teNeCcZFBztVyW98th4o-wgdfWbb30KULMCHQ6eiKzWvZOuPpLSfRYMvIQd0fYvP1kc29wLrY-BvkVp_cRXh9OKPVuCXJrmcrOFVFvmlruzIFNN-E1md_gy3U3-iq8mgY/s320/DSCN6921.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5457621335643751634" /></a><br /></div>Brithttp://www.blogger.com/profile/13491091022870134186noreply@blogger.com1tag:blogger.com,1999:blog-8787269741801901817.post-89596627991037507642010-04-01T09:18:00.000-07:002010-04-02T09:39:08.602-07:007 Babes & 7 Appetites<img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 280px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6mr7BohhsFvCv4t57siavBt58zKmB_1-2vKJBQ0WxyHw7DNKz_VVHqdFstILEwSjJbu4R8YHFGC2gnBxwL1yX-aacEi17Iax6w9yyb7pZThcmdAngnBVqBx78elrAmnxhyeJHtZupFzf0/s400/Us.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5455207831563921378" /><div style="text-align: center;"><i>L-R: Meili. Emily. Brittany. Nikki. Brooke. Vanessa.</i></div><div style="text-align: center;"><i>Ashley joined us later.</i></div><div><br /></div><div>This month, we gathered at my (Meili's) house for a lovely dinner a la Babes. As the host, I declared the theme of the meal to be inspired by <a href="http://thepioneerwoman.com/cooking/">The Pioneer Woman</a> and <a href="http://thepioneerwoman.com/tasty-kitchen/">Tasty Kitchen</a>. After all, Ree Drummond and I are BFFs, as evidenced in this photograph taken at her cookbook signing at The King's English Book Shop in SLC in November. Yes, we had a sparkling moment of intimate conversation wherein I told her how I accidentally borrowed her pet name for her kids ("punks") for my own little man, and she commented on the uniqueness of my name.</div><div><br /></div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCshTahyphenhyphenQZA-x6SIFHXG0iMSvLCL0Ydfl7HeVIl5KtblKL69e-S1BqKN1w-uTHmfkhZWFuR7wesoiP29UktFhLs0WEV1hQsiu5uxDyC2iajtXVMM8OYPIsSFEj2FkzGHtIAyETczEXT1tK/s400/IMG_0804.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5455210000945063970" />Anywhoo, the main dish was a scrumptious little ditty I found on Tasty Kitchen. The recipe is called Scallops 'N Pasta, but I used shrimp instead. It was my first time cooking shrimp. EVER! And I must say, it turned out quite tasty.</div><div><div style="text-align: center;"><br /></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9nkhhGgKU-aLC2Wgn-TM8VJPgQ5sHCiqdGr_azaEHM2VK-tpH_bTFZblMYkp113ht5aM9hgkden_-QZ1zc0kOe37jR5T0qZVOVtY56bvtMzmpzdNRIlwvaNSgIvvJCChiwL-kaPkaxIEc/s400/Pasta.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5455206989938938194" />See that lovely pink beverage? Brooke contributed this tart/sweet grapefruit concoction.</div><div><br /></div><div>Brittany made these sweet, gooey, cinnamony, yummy apple fritters.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTfVLmApWvH9nt0HV1txxWsuiKWJXer67YOnpLOBl3ql6QKdKzx2oXhNwaXJzltu_ABl3pFwhxVxuycnpXV_faPK5ZCXSEvUWgf_ev6fup0oncH1jNsRX0m8DlnhVkNG9XLf4uH8d9rQOb/s1600/Fritter.JPG"></a></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTfVLmApWvH9nt0HV1txxWsuiKWJXer67YOnpLOBl3ql6QKdKzx2oXhNwaXJzltu_ABl3pFwhxVxuycnpXV_faPK5ZCXSEvUWgf_ev6fup0oncH1jNsRX0m8DlnhVkNG9XLf4uH8d9rQOb/s1600/Fritter.JPG" style="text-decoration: none;"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 308px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTfVLmApWvH9nt0HV1txxWsuiKWJXer67YOnpLOBl3ql6QKdKzx2oXhNwaXJzltu_ABl3pFwhxVxuycnpXV_faPK5ZCXSEvUWgf_ev6fup0oncH1jNsRX0m8DlnhVkNG9XLf4uH8d9rQOb/s400/Fritter.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5455207817380919890" /></a><br />Nikki brought delicious zucchini cakes, which we paired with ranch dressing.<br /><div style="text-align: center;"><br /></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg2QAebOXljNzCPXjiD3xrc_JiVLXIHIYV4ErA0Sy4BkrtIeT9w2WiDfJciIkRpUvZR2JJOqp7PrArDrTMPUS5Q1mVXXW9Cf4oiHjG_U_iZE4zvKY3AMP3fldBAFmGP94RypTzHAjyMCnU/s400/Zucchini.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5455206985718667266" />Ashley walked in the door with this tray of salty, peppery, crisp-tender asparagus. It did not last long. I ate about half of these babies myself.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPF5mZ3xrIN5BVpB1-yJyndxqJh0QpKffVYy2H3q2AB0EgYNTyfYcGOWF_Br1sr5RCJjMadmmitdkLfJHH_BdSlKzgFSSEnNQuMw9mgfXSCrT-l8f2ShyphenhyphenChLKCukZ7Kzx6OiEDleKPCBHC/s1600/Asparagus.JPG"></a></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPF5mZ3xrIN5BVpB1-yJyndxqJh0QpKffVYy2H3q2AB0EgYNTyfYcGOWF_Br1sr5RCJjMadmmitdkLfJHH_BdSlKzgFSSEnNQuMw9mgfXSCrT-l8f2ShyphenhyphenChLKCukZ7Kzx6OiEDleKPCBHC/s1600/Asparagus.JPG" style="text-decoration: none;"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 233px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPF5mZ3xrIN5BVpB1-yJyndxqJh0QpKffVYy2H3q2AB0EgYNTyfYcGOWF_Br1sr5RCJjMadmmitdkLfJHH_BdSlKzgFSSEnNQuMw9mgfXSCrT-l8f2ShyphenhyphenChLKCukZ7Kzx6OiEDleKPCBHC/s400/Asparagus.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5455207810445818754" /></a><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color:#000000;">And for dessert, Emily (Ashley's guest and our new friend) presented this yummy strawberry pie with graham cracker crust and hidden chocolate chips!</span></span></span></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipGlXBPxSaYNydvNEGsVg4Y3AUYDHmB4p8YQUuaxiYAOTJpfYSwL3kdelrEk8FMni5IC_WZ9KcEDuaePWlIuGGqA2gKfWHlYjZ2lVaE1A3Ql4EVBkF2A8TehHOd5ChF3b6H2zML8KSTkkr/s1600/Pie.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipGlXBPxSaYNydvNEGsVg4Y3AUYDHmB4p8YQUuaxiYAOTJpfYSwL3kdelrEk8FMni5IC_WZ9KcEDuaePWlIuGGqA2gKfWHlYjZ2lVaE1A3Ql4EVBkF2A8TehHOd5ChF3b6H2zML8KSTkkr/s400/Pie.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5455205756265033890" /></a><br /></div><div>As we discussed our experiences making these luscious dishes, we discovered that the theme of the night was <i>patting the food dry</i>. I had to pat the shrimp dry in order for it to sear properly. Ashley patted the asparagus dry before grilling it. Nikki squeezed the zucchini juices through a towel. Thanks to the Pioneer Woman, we all learned how to properly pat and squeeze and otherwise remove moisture.</div><div><br /></div><div>Then, after that thrilling discussion, the <i>real</i> conversation began. I won't go into details because what happens at the Babes' table stays there. And really. You don't want to know.</div><div><br /></div><div><span class="Apple-style-span" style="font-size:x-large;"><b><span class="Apple-style-span" style="color:#330033;">Pasta and Shrimp</span></b></span></div><div><span class="Apple-style-span" style="font-size:x-large;"><b><span class="Apple-style-span" style=" font-weight: normal; line-height: 18px; font-family:Arial, sans-serif;font-size:12px;"><ul class="ingredients" id="ingredients-44460" style="margin-top: 15px; margin-right: 0px; margin-bottom: 0px; margin-left: 25px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background- list-style-type: disc; list-style-position: initial; list-style-image: initial; color:transparent;"><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 2px; padding-right: 0px; padding-bottom: 2px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background- color:transparent;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size: small;">4 ounces pasta [Meili's note: I used bowtie pasta]</span></span></span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 2px; padding-right: 0px; padding-bottom: 2px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background- color:transparent;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size: small;">Jumbo Shrimp</span></span></span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 2px; padding-right: 0px; padding-bottom: 2px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background- color:transparent;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size: small;">1 Tablespoon Olive Oil</span></span></span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 2px; padding-right: 0px; padding-bottom: 2px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background- color:transparent;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size: small;">1 Tablespoon Butter</span></span></span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 2px; padding-right: 0px; padding-bottom: 2px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background- color:transparent;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size: small;">1 clove Garlic, Finely Diced</span></span></span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 2px; padding-right: 0px; padding-bottom: 2px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background- color:transparent;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size: small;">1 whole Tomato, Chopped</span></span></span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 2px; padding-right: 0px; padding-bottom: 2px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background- color:transparent;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size: small;">1 cup Vegetable Stock</span></span></span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 2px; padding-right: 0px; padding-bottom: 2px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background- color:transparent;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size: small;">1 sprig Parsley, Finely Minced</span></span></span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 2px; padding-right: 0px; padding-bottom: 2px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background- color:transparent;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size: small;">Just A Bit Of Freshly Squeezed Lemon Juice</span></span></span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 2px; padding-right: 0px; padding-bottom: 2px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background- color:transparent;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size: small;">Salt And Pepper</span></span></span></li></ul><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 15px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background- color:transparent;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size: small;">Cook the pasta in salted water per the instructions on the box. [Meili's note: do not overcook the pasta like I did.] Drain and set aside.</span></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 15px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background- color:transparent;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size: small;">In the meantime, prep all the ingredients and have them at the ready nearby. For the shrimp, use a couple of layers of paper towels and pat very dry. Move the shrimp to a clean sheet of paper towel and pat dry once more. Season with salt and pepper on both sides.</span></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 15px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background- color:transparent;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size: small;">Heat a large frying pan or saute pan over high heat. When hot, swirl in the olive oil. Add the shrimp to the pan, not touching. Give each shrimp ample room so that they can sear properly. Cook for 1 1/2 minutes without touching then flip and cook for another 1-2 minutes until cooked through. Remove to a plate.</span></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 15px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background- color:transparent;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size: small;">Turn the heat to low. Add the butter and the garlic. Saute for just 10 seconds and then add the tomatoes.</span></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 15px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background- color:transparent;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size: small;">Turn the heat to high and add in the vegetable stock. Let it bubble a bit for 30 seconds and use your spatula to scrape up the bits in the pan. Season with salt and pepper (go light on the salt … remember your pasta is lightly salted now), throw in the parsley and then add in your cooked pasta. Stir well to let the sauce coat the pasta. Serve with the shrimp.</span></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 15px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background- color:transparent;"><span class="Apple-style-span" style="font-family:georgia, sans-serif;"><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size: small;">[Meili's note: I quadrupled this recipe to serve 8, but only used 2 C veggie stock instead of 4, which was plenty.]</span></span></span></p></div></span></b></span></div><div><span class="Apple-style-span" style="font-size:x-large;"><b><span class="Apple-style-span" style="color:#330033;"><br /></span></b></span></div><div><span class="Apple-style-span" style="color:#330033;"><b><span class="Apple-style-span" style="font-size:x-large;">Pink Ladies</span></b></span></div><div><span class="Apple-style-span" style="color:#330033;"><b><br /></b></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size: small;">24 oz. Cranberry Juice<br />24 oz. Grapefruit Juice<br />16 oz. Peach Nectar<br />Maraschino Cherries (garnish)</span></span></span></div><div><span class="Apple-style-span" style="color:#330033;"><b><br /></b></span></div><div><span class="Apple-style-span" style="font-size:x-large;"><b><span class="Apple-style-span" style="color:#330033;">Apple Fritters</span></b></span></div><div><span class="Apple-style-span" style="font-size:x-large;"><b><span class="Apple-style-span" style=" font-weight: normal; line-height: 18px; font-family:Arial, sans-serif;font-size:12px;"><div><ul><li><span class="Apple-style-span" style=" line-height: normal; font-family:Georgia, serif;"><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size: small;">2 C all purpose flour</span></span></span></li><li><span class="Apple-style-span" style="font-family:Georgia, serif;"><span class="Apple-style-span" style=" line-height: normal;"><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size: small;">1/2 C sugar</span></span></span></span></li><li><span class="Apple-style-span" style="font-family:Georgia, serif;"><span class="Apple-style-span" style=" line-height: normal;"><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size: small;">3 Tbs sugar</span></span></span></span></li><li><span class="Apple-style-span" style="font-family:Georgia, serif;"><span class="Apple-style-span" style=" line-height: normal;"><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size: small;">2 1/4 tsp </span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size: small;">baking</span></span></span><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size: small;"> powder</span></span></span></span></li><li><span class="Apple-style-span" style="font-family:Georgia, serif;"><span class="Apple-style-span" style=" line-height: normal;"><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size: small;">1 1/4 tsp salt</span></span></span></span></li><li><span class="Apple-style-span" style="font-family:Georgia, serif;"><span class="Apple-style-span" style=" line-height: normal;"><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size: small;">2 tsp ground cinnamon</span></span></span></span></li><li><span class="Apple-style-span" style="font-family:Georgia, serif;"><span class="Apple-style-span" style=" line-height: normal;"><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size: small;">2 whole large eggs</span></span></span></span></li><li><span class="Apple-style-span" style="font-family:Georgia, serif;"><span class="Apple-style-span" style=" line-height: normal;"><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size: small;">3/4 C whole milk</span></span></span></span></li><li><span class="Apple-style-span" style="font-family:Georgia, serif;"><span class="Apple-style-span" style=" line-height: normal;"><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size: small;">2 tsp vanilla extract</span></span></span></span></li><li><span class="Apple-style-span" style="font-family:Georgia, serif;"><span class="Apple-style-span" style=" line-height: normal;"><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size: small;">2 Tbs melted butter</span></span></span></span></li><li><span class="Apple-style-span" style="font-family:Georgia, serif;"><span class="Apple-style-span" style=" line-height: normal;"><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size: small;">2 whole granny smith apples, peeled and diced</span></span></span></span></li><li><span class="Apple-style-span" style="font-family:Georgia, serif;"><span class="Apple-style-span" style=" line-height: normal;"><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size: small;">powdered sugar (optional, for dusting)</span></span></span></span></li><li><span class="Apple-style-span" style="font-family:Georgia, serif;"><span class="Apple-style-span" style=" line-height: normal;"><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size: small;">glaze (optional)</span></span></span></span></li><li><span class="Apple-style-span" style="font-family:Georgia, serif;"><span class="Apple-style-span" style=" line-height: normal;"><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size: small;">1 1/2 C powdered sugar</span></span></span></span></li><li><span class="Apple-style-span" style="font-family:Georgia, serif;"><span class="Apple-style-span" style=" line-height: normal;"><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size: small;">1/4 tsp salt</span></span></span></span></li><li><span class="Apple-style-span" style="font-family:Georgia, serif;"><span class="Apple-style-span" style=" line-height: normal;"><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size: small;">1/4 tsp vanilla</span></span></span></span></li><li><span class="Apple-style-span" style="font-family:Georgia, serif;"><span class="Apple-style-span" style=" line-height: normal;"><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size: small;">1/4 C milk</span></span></span></span></li></ul><div><span class="Apple-style-span" style="font-family:Georgia, serif;"><span class="Apple-style-span" style=" line-height: normal;font-size:medium;"><span class="Apple-style-span" style=" line-height: 18px; font-family:Arial, sans-serif;font-size:12px;"><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 15px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background- color:transparent;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size: small;">In a mixing bowl, combine flour, sugar, baking powder, cinnamon, and salt.</span></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 15px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background- color:transparent;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size: small;">In a separate bowl, beat the eggs with a fork, then add milk, melted butter, and vanilla.</span></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 15px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background- color:transparent;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size: small;">Gently fold dry and wet ingredients together until just combined (do not overmix.) Fold in apples. Add enough apples to make a very chunky batter. You want the apples to shine though!</span></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 15px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background- color:transparent;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size: small;">Heat a couple of inches of canola oil over medium to medium-low heat. When it gets hot, drop a little drop of batter into the oil. If it sizzles immediately and rises to the top, the oil is ready; if it burns quickly, turn down the heat.</span></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 15px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background- color:transparent;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size: small;">Drop teaspoons of batter into the hot oil, six or eight at a time. Sometimes they’ll flip over by themselves; sometimes you have to flip them. Just watch them and make sure they don’t get too brown, but cook them long enough to make sure the batter’s cooked through, about 2 to 2 1/2 minutes total.</span></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 15px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background- color:transparent;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size: small;">Remove and drain on a paper towel. Dust very generously with powdered sugar, or dip fritters in a light doughnut glaze (mix all glaze ingredients together, then dunk warm fritters).</span></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 15px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background- color:transparent;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size: small;">Serve warm!</span></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 15px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background- color:transparent;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size: small;">May be heated up the next day in a 350 degree oven for 8 minutes.</span></span></span></p></span></span></span></div></div></span></b></span></div><div><span class="Apple-style-span" style="font-size:x-large;"><b><span class="Apple-style-span" style="color:#330033;"><br /></span></b></span></div><div><b><span class="Apple-style-span" style="font-size:x-large;"><span class="Apple-style-span" style="color:#330033;">Zucchini Cakes</span></span></b></div><div><ul><li><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size: small;">1 whole large zucchini</span></span></li><li><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size: small;">1 Tbs minced garlic</span></span></li><li><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size: small;">1/2-3/4 C breadcrumbs</span></span></li><li><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size: small;">1/2 C</span></span><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size: small;"> 4 cheese I</span></span><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size: small;">talian blend</span></span></li><li><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size: small;">2 whole eggs</span></span></li><li><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size: small;">kosher salt to taste</span></span></li><li><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size: small;">freshly ground black pepper to taste</span></span></li><li><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size: small;">olive oil</span></span></li></ul><div><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size: small;">Wash and cut the end off of one large zucchini. Shred it using the large holes of a cheese grater. Squeeze the shredded zucchini inside of a clean towel until you've removed as much liquid as possible.</span></span></div><div><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size: small;">Place shredded zucchini into a medium bowl. Add minced garlic, breadcrumbs, cheese (shredded), eggs, salt, and pepper. Stir with a fork until well mixed.</span></span></div><div><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size: small;">Heat olive oil (about 1/4 inch deep in bottom of skillet) to a medium heat. When the oil is hot enough, drop a glob of zucchini batter into the skillet and flatten it a bit. After about two minutes, turn the cakes over (they should be golden-brown) and cook on the other side until done (about 2-3 minutes).</span></span></div><div><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size: small;">Serve with the dipping sauce of your choice and enjoy.</span></span></div><div><span class="Apple-style-span" style="color:#330033;"><br /></span></div><div><span class="Apple-style-span" style="color:#330033;"><i>Recipes for the asparagus and the pie coming soon...</i></span></div></div>Meilihttp://www.blogger.com/profile/08618034369085380853noreply@blogger.com2tag:blogger.com,1999:blog-8787269741801901817.post-51741014650997451042010-03-14T14:23:00.000-07:002010-03-14T14:43:06.938-07:00Aging and Chocolate CakeMy grandparents are up from Cedar City for the weekend, and not just for a visit. Both in their early nineties, they have to this point aged very well. They have lived in the house they built together as newlyweds for over sixty years. Grandpa has maintained a beautiful yard and garden, and my grandma has kept her house impeccably neat and tidy. They've traveled, and participated in the community. They have seen weddings and missions and birthdays and holidays of grandchildren and now great-grandchildren. And I am so fortunate to have them still in my life, to have them know my daughters, and to see that beautiful link between generations.<br /><br />But things don't always stay the same. That's the beauty and the heartache of life. Grandpa had a knee replaced last spring, and just came out of a hip replacement a few weeks ago. And now it's Grandma's turn. She's the one who needs a new hip. So they've come up here to Salt Lake where there is family to support and take care of them. I'm so glad they're here, for so many reasons.<br /><br />Last night I was out picking up groceries for my family when my lil' bro called and asked me to pick up a walker for Grandma to use, as she was having a hard time getting around the house. No big deal, I thought. I just ran to the nearby Walmart, chose my favorite model of walker and picked it up to carry it to the checkstand. And then I started to cry. The reality of my grandparents' age and mortality hit me like a ton of bricks. Because I tend to be a worrier, my mind started racing ahead to the days of Grandma's upcoming surgery, her recovery, and my eventual life without my grandmother, and my grandfather. I will miss them so much. And though I know I'm fortunate to have had them as part of my life for so long, it does not make it any easier to digest the fact that someday they will not be with me anymore.<br /><br />My parents are currently out of town, so my siblings and I are taking care of the gparents. And I am doing what I do best: cooking and baking. Tonight we will have a family dinner together. We will have curried chicken with rice, garlic cornbread muffins, and chocolate cake (cake recipe courtesy of Meili's grandma Venna). We will eat together tonight, and laugh, and make messes and memories. And chow down and enjoy our time together.<br /><br />Life will march on whether you are ready for it or not. People come and go from your life whether you are ready for them to go or not. So make the most of your time with them because it is limited. The key is not to focus on the future without them, but to savor the present with them. So take a few minutes and eat some chocolate cake with the people you love.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF7Ivk-9Sx96VylVDkou5s8utpvR1Jg7Qhqe3DDvxsikwnqJ7bdBTTX-Pvk9dN6GGskqRPX18l1oHxpHOHMtQrEjMbuAgDbi47u0x9wT7BbgfXGQRDVZs_xQoStWLJlaZsrKXi8vpJ6KA/s1600-h/0314101521a.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF7Ivk-9Sx96VylVDkou5s8utpvR1Jg7Qhqe3DDvxsikwnqJ7bdBTTX-Pvk9dN6GGskqRPX18l1oHxpHOHMtQrEjMbuAgDbi47u0x9wT7BbgfXGQRDVZs_xQoStWLJlaZsrKXi8vpJ6KA/s320/0314101521a.jpg" alt="" id="BLOGGER_PHOTO_ID_5448606884821290914" border="0" /></a><br /><br />Bon Appetit.<br /><br />Grandma Venna's Chocolate Cake<br />1 C Water<br />1/4 C cocoa<br />2 C sugar<br />2 eggs<br />1/2 t soda<br />2 cubes margarine<br />2 C flour<br />1/2 C buttermilk<br />1/2 t salt<br />1/2 t vanilla<br /><br />In sauce pan, heat the water, margarine, cocoa together. Stir, mix well. Combine flour, sugar, salt, soda in a separate bowl. In another, whip eggs with fork, add buttermilk and vanilla. Combine all. Pour in a 9x13 dish and bake at 375 for 30 minutes. Serve with ice cream.Brithttp://www.blogger.com/profile/13491091022870134186noreply@blogger.com4tag:blogger.com,1999:blog-8787269741801901817.post-70595286043789076542010-03-08T15:25:00.000-08:002010-04-01T16:17:45.000-07:00Simple. Perfect. Enchiladas.<div style="text-align: left;">It's no wonder Brittany is one of my best friends. We both made enchiladas on the same night! Hers were chicken, and mine were beef, and they were completely different recipes. But that's the beauty of this blog. You can pick and choose what dishes you like.</div><div><br /></div><div>The following recipe comes from one of my favorite bloggers, <a href="http://www.thepioneerwoman.com/">The Pioneer Woman</a> aka Ree Drummond. You can find the step-by-step instructions on her website <a href="http://thepioneerwoman.com/cooking/2008/09/simple-perfect-enchiladas/">HERE</a>. I have also pasted them below. I used my (signed!) cookbook, which I highly recommend you acquire immediately. So many great recipes!</div><div style="text-align: center;"><br /></div><div>When I was growing up, enchiladas meant sticking frozen bean and cheese burritos in the oven, topped with red enchilada sauce. That's about it. Sorry Mom, but these tasty things put the frozen stuff to shame. Shame, I tell you!</div><div><br /></div><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/AVvXsEhsPcqXCbIbnsa_NiPD3cN1E-Ly-v9AFLmGvTPNMSe7BW6o6ismdNH0p5h6lXt_PAtiAVtw6iRt4_KLGauV1Mh2Cfgd26RLnVzFOZtJ7-e1kRzkvgKvmXJOaGiZ_HJUovtJWxJVh-4gXjwY/s400/IMG_1641.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5446409405754917314" /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigVeSdUswtrZ8DdGelyffw3d4NTWbH1ck410K61g98Wb1-zp_8yGROpJSVYpn3932WzvQDB-0jS6VXiu7INVpRqcxOcVSdHeWLgE42SNp3F1MinrfAkz-dmcYJLrMyHNA5h375E3kR5OXl/s400/IMG_1657.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5446409398509983826" /><div><div style="text-align: left;"><br /></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 351px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7pAu7PtllSh_nTaxBEjJQsUP-iiRVXPGo7SDsvgV4EJ76sZ144yGgc7qDrMtVZTZpKovBShx_cIRe_Oexvgg0_rNMZztehaJ5Y8cJlWD57zsn29kEpiEZIARwfklUfjHCaAwYQWJxqH3b/s400/IMG_1659.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5446412055161865778" /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style=" ;font-family:Arial, sans-serif;font-size:12px;"><h5 style="text-align: left; padding-top: 14px; padding-right: 0px; padding-bottom: 0px; padding-left: 10px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">Ingredients</span></span></h5><ul class="ingredients" id="ingredients-29372" style="margin-top: 12px; margin-right: 0px; margin-bottom: 0px; margin-left: 10px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; "><li style="text-align: left; "><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">FOR THE SAUCE:</span></span></li><li style="text-align: left; "><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">1 Tablespoon Canola Oil</span></span></li><li style="text-align: left; "><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">1 Tablespoon All-purpose Flour</span></span></li><li style="text-align: left; "><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">1 can (28 Ounce) Enchilada Or Red Sauce</span></span></li><li style="text-align: left; "><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">2 cups Chicken Broth</span></span></li><li style="text-align: left; "><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">½ teaspoons Salt</span></span></li><li style="text-align: left; "><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">½ teaspoons Ground Black Pepper</span></span></li><li style="text-align: left; "><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">2 Tablespoons Chopped Cilantro</span></span></li><li style="text-align: left; "><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">_____</span></span></li><li style="text-align: left; "><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">FOR THE MEAT:</span></span></li><li style="text-align: left; "><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">1-½ pound Ground Beef</span></span></li><li style="text-align: left; "><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">1 whole Medium Onion, Finely Diced</span></span></li><li style="text-align: left; "><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">2 cans (4 Ounce) Diced Green Chilies</span></span></li><li style="text-align: left; "><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">½ teaspoons Salt</span></span></li><li style="text-align: left; "><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">_____</span></span></li><li style="text-align: left; "><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">FOR THE TORTILLAS:</span></span></li><li style="text-align: left; "><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">10 whole (to 14) Corn Tortillas</span></span></li><li style="text-align: left; "><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">½ cups Canola Oil</span></span></li><li style="text-align: left; "><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">_____</span></span></li><li style="text-align: left; "><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">TO ASSEMBLE:</span></span></li><li style="text-align: left; "><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">3 cups Grated Sharp Cheddar Cheese</span></span></li><li style="text-align: left; "><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">½ cups Chopped Black Olives</span></span></li><li style="text-align: left; "><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">1 cup Chopped Green Onions</span></span></li><li style="text-align: left; "><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">½ cups Chopped Cilantro</span></span></li></ul><h5 style="text-align: left; padding-top: 14px; padding-right: 0px; padding-bottom: 0px; padding-left: 10px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">Preparation Instructions</span></span></h5><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 10px; padding-right: 10px; padding-bottom: 10px; padding-left: 10px; clear: both; font: normal normal normal 14px/normal Arial, sans-serif; line-height: 18px; color: rgb(51, 51, 51); width: 504px; "></p><div style="text-align: left;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">Step #1 – The Sauce</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.</span></span></div><p></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 10px; padding-right: 10px; padding-bottom: 10px; padding-left: 10px; clear: both; font: normal normal normal 14px/normal Arial, sans-serif; line-height: 18px; color: rgb(51, 51, 51); width: 504px; "></p><div style="text-align: left;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">Step #2 – The Meat</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">Brown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.</span></span></div><p></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 10px; padding-right: 10px; padding-bottom: 10px; padding-left: 10px; clear: both; font: normal normal normal 14px/normal Arial, sans-serif; line-height: 18px; color: rgb(51, 51, 51); width: 504px; "></p><div style="text-align: left;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">Step #3 – Tortillas</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried.</span></span></div><p></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 10px; padding-right: 10px; padding-bottom: 10px; padding-left: 10px; clear: both; font: normal normal normal 14px/normal Arial, sans-serif; line-height: 18px; color: rgb(51, 51, 51); width: 504px; "></p><div style="text-align: left;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">Step #4 – Assembly</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">Preheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.</span></span></div><p></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 10px; padding-right: 10px; padding-bottom: 10px; padding-left: 10px; clear: both; font: normal normal normal 14px/normal Arial, sans-serif; line-height: 18px; color: rgb(51, 51, 51); width: 504px; "><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving.</span></span></p></span></div>Meilihttp://www.blogger.com/profile/08618034369085380853noreply@blogger.com1tag:blogger.com,1999:blog-8787269741801901817.post-79595241579470358812010-03-06T14:11:00.000-08:002010-03-06T14:25:12.710-08:00Enchilada TrickHey there readers!<br /><br />I just wanted to pass along an easy, and super-yummy, trick for enchiladas.<br /><br />In a crock pot, place some chicken, corn, beans, tomatoes, one pkg taco seasoning, etc. You can add whatever else you want (like green or red peppers, green onions, etc). I like to load my enchiladas with veggies; it's a "mom challenge" I give myself.<br /><br />Cook until the chicken is cooked, and then shred the chicken before filling your enchiladas and placing them in the pan.<br /><br />Now here comes the trick: open a can of green enchilada sauce and pour it into the crock pot. Stir it around to mix it with the juices from the filling that has just cooked. Now pour that over the top of your enchiladas before baking them.<br /><br />Seriously, you will never taste better home-made enchiladas.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeN2JqTGC4nZ52htpB0XkL2vcO7W15Dfn_LfWtg7QcS3P8P3Z_eJNf23OpyPmV5PCinLfVEHJGUxs66bqE1BQ8x4LUy71UwIKt04zmly7s3wCUIiXYMMXOEzlE05VMWk7lwsDPkyVbk9Q/s1600-h/ChickEnchilada1Z.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 202px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeN2JqTGC4nZ52htpB0XkL2vcO7W15Dfn_LfWtg7QcS3P8P3Z_eJNf23OpyPmV5PCinLfVEHJGUxs66bqE1BQ8x4LUy71UwIKt04zmly7s3wCUIiXYMMXOEzlE05VMWk7lwsDPkyVbk9Q/s320/ChickEnchilada1Z.jpg" alt="" id="BLOGGER_PHOTO_ID_5445650076048913282" border="0" /></a><br />(not my photo...)Brithttp://www.blogger.com/profile/13491091022870134186noreply@blogger.com2